I could never intentionally make insects a part of my diet – I have hemochromatosis and the iron content of many of them is far too high for me. However this same high iron content, as well as a number of other nutritional benefits, makes insects an very beneficial part of many people’s diets indeed – as many as two billion of them by some estimates.
It was back in 2014 while attending the 2014 convention of the Entomological Society of America being held that year in Portland, Oregon that I first became aware of both the possibilities for, and scope of interest in, entomophagy. Intrigued by its traditional practice as well as by its potential for sustainability if expanded to a large scale, since that time I have never passed up an opportunity to learn more about it.