More than 3,400 attendees participated in Entomology 2014 in Portland, Oregon in November. The 2014 theme, “Grand Challenges Beyond Our Horizons,” was well-represented in two symposia on insects as food:
Insects as Sustainable and Innovative Sources of Food and Feed Production. Wednesday, November 19, 2014: 8:00 AM-12:00 PM Portland Ballroom 253 (Oregon Convention Center) Organizer : Marianne Shockley
Moderator: Marianne Shockley
8:00 AM Welcoming Remarks 8:05 AM
1765 Latitude and attitude: The effects of biodiversity and evolution on entomophagy across the world
Julie Lesnik, Wayne State University 8:25 AM
1766 Entovita
Daniel Thrasyvoulou, Entovita 8:45 AM
1767 Setting the table for a hotter, flatter, more crowded earth: Insects on the menu?
Marianne Shockley, University of Georgia ; Sonny Ramaswamy, USDA - NIFA 9:05 AM
1768 Cricket parantha: Creative restauranteurs incorporate insects into contemporary Indian cuisine
David Gordon, The Bug Chef ; Meeru Dhalwala, Shanik 9:25 AM Break 9:40 AM
1769 Live insects as feed (or food): Feeding captive insectivores
Mark Finke, Mark Finke LLC 10:00 AM
1770 An analysis of the current and emergent ento industry: Edible insects in the national marketplace
Harman Johar, World Ento 10:20 AM
1771 Mealworms as Solomon's shamir: The table as a temple of peace in a densely populated world
Amy Wright, Austin Peay State University 10:40 AM
1772 Small bugs, big gains: Improving food security in rural southern African communities through microlivestock farming
Valerie Stull, Mighty Mealworms ; Rachel Bergmans, Mighty Mealworms 11:00 AM
1773 Open bug farm: Making insect farming accessible to everyone through an open source farm kit
Daniel Imrie-Situnayake, Tiny Farms 11:20 AM
1774 Teaching with insects as food and feed: Incorporating entomophagy into sustainable agriculture education at the university and community level
Donald Sudbrink, Austin Peay State University 11:32 AM
Panel Discussion 11:52 AM
Concluding Remarks
Beyond Drinking the Worm: Linking Concept with Action to Save the World with Entomophagy. Wednesday, November 19, 2014: 1:30 PM-5:30 PM Portland Ballroom 253 (Oregon Convention Center) Organizers: James Ricci
Kim Hung
Adena Why
Moderators: James Ricci
Kim Hung
Adena Why
1:30 PM Introductory Remarks 1:35 PM
1973 Eating bugs 101: Why, how, and the role of education in moving past mental taboos
Robert Allen, Little Herds 1:55 PM
1974 Eat what bugs you: Entomophagy and its potential in American markets
Laura D'Asaro, Six Foods ; Rose Wang, Six Foods 2:15 PM 1974 Withdrawn 2:35 PM
1975 Sustainable critters or delicious fritters? Consumer perceptions of edible insects in The Netherlands and Thailand
Catriona Lakemond, Wageningen University 2:55 PM
1976 Toward maximizing efficiency of black soldier fly production for food and feed
John Schneider, Mississippi State University 3:15 PM
1977 Insects as food: An overview of U.S. regulatory requirements
Ricardo Carvajal, Hyman, Phelps & McNamara, P.C. 3:35 PM 1978 Withdrawn 3:35 PM
1978 Moving beyond the Bizarre Foods concept and tapping the 'foodie' culture to promote entomophagy
Adena Why, University of California 3:55 PM
1979 Ento: The art of eating insects
Aran Dasan, Ento 3:55 PM
1980 What are we actually eating when we consume witchetty grubs?
Alan Yen, Department of Environment and Primary Industries ; Conrad Bilney, La Trobe University ; Susan Lawler, La Trobe University 3:55 PM
1981 Entomophagy at The New York Entomological Society 100th Anniversary Celebration, May 20, 1992, The Explorer’s Club, Manhattan, New York
Louis N. Sorkin, American Museum of Natural History 3:55 PM
1982 A market analysis of entomophagy in the United States
Stephen Bayes, University of California ; Virginia Emery, University of California 3:55 PM Break and Poster Viewing 4:10 PM 1983 Palm weevils: easy to farm and good to eat!
Mark S. Hoddle, University of California 4:30 PM
1984 Importance of entomophagy in Madagascar
Maminirina Randrianandrasana, University of Illinois ; May R. Berenbaum, University of Illinois 4:50 PM
1985 Act locally, reach globally: Marketing and promoting entomophagy begins at home
Jerome F. Grant, University of Tennessee ; Renee Follum, University of Tennessee 5:10 PM
1986 Potential of insects as food and feed in assuring food security
Arnold van Huis, Wageningen University 5:30 PM
1987 What entomophagy really means, and why it's so challenging
David Gracer, Community College of Rhode Island 5:50 PM
Concluding Remarks
The organizers did a great job at representing the range of topics and issues currently being discussed regarding entomophagy. It was a great day.
Insects as Sustainable and Innovative Sources of Food and Feed Production. Wednesday, November 19, 2014: 8:00 AM-12:00 PM Portland Ballroom 253 (Oregon Convention Center) Organizer : Marianne Shockley
Moderator: Marianne Shockley
8:00 AM Welcoming Remarks 8:05 AM
1765 Latitude and attitude: The effects of biodiversity and evolution on entomophagy across the world
Julie Lesnik, Wayne State University 8:25 AM
1766 Entovita
Daniel Thrasyvoulou, Entovita 8:45 AM
1767 Setting the table for a hotter, flatter, more crowded earth: Insects on the menu?
Marianne Shockley, University of Georgia ; Sonny Ramaswamy, USDA - NIFA 9:05 AM
1768 Cricket parantha: Creative restauranteurs incorporate insects into contemporary Indian cuisine
David Gordon, The Bug Chef ; Meeru Dhalwala, Shanik 9:25 AM Break 9:40 AM
1769 Live insects as feed (or food): Feeding captive insectivores
Mark Finke, Mark Finke LLC 10:00 AM
1770 An analysis of the current and emergent ento industry: Edible insects in the national marketplace
Harman Johar, World Ento 10:20 AM
1771 Mealworms as Solomon's shamir: The table as a temple of peace in a densely populated world
Amy Wright, Austin Peay State University 10:40 AM
1772 Small bugs, big gains: Improving food security in rural southern African communities through microlivestock farming
Valerie Stull, Mighty Mealworms ; Rachel Bergmans, Mighty Mealworms 11:00 AM
1773 Open bug farm: Making insect farming accessible to everyone through an open source farm kit
Daniel Imrie-Situnayake, Tiny Farms 11:20 AM
1774 Teaching with insects as food and feed: Incorporating entomophagy into sustainable agriculture education at the university and community level
Donald Sudbrink, Austin Peay State University 11:32 AM
Panel Discussion 11:52 AM
Concluding Remarks
Beyond Drinking the Worm: Linking Concept with Action to Save the World with Entomophagy. Wednesday, November 19, 2014: 1:30 PM-5:30 PM Portland Ballroom 253 (Oregon Convention Center) Organizers: James Ricci
Kim Hung
Adena Why
Moderators: James Ricci
Kim Hung
Adena Why
1:30 PM Introductory Remarks 1:35 PM
1973 Eating bugs 101: Why, how, and the role of education in moving past mental taboos
Robert Allen, Little Herds 1:55 PM
1974 Eat what bugs you: Entomophagy and its potential in American markets
Laura D'Asaro, Six Foods ; Rose Wang, Six Foods 2:15 PM 1974 Withdrawn 2:35 PM
1975 Sustainable critters or delicious fritters? Consumer perceptions of edible insects in The Netherlands and Thailand
Catriona Lakemond, Wageningen University 2:55 PM
1976 Toward maximizing efficiency of black soldier fly production for food and feed
John Schneider, Mississippi State University 3:15 PM
1977 Insects as food: An overview of U.S. regulatory requirements
Ricardo Carvajal, Hyman, Phelps & McNamara, P.C. 3:35 PM 1978 Withdrawn 3:35 PM
1978 Moving beyond the Bizarre Foods concept and tapping the 'foodie' culture to promote entomophagy
Adena Why, University of California 3:55 PM
1979 Ento: The art of eating insects
Aran Dasan, Ento 3:55 PM
1980 What are we actually eating when we consume witchetty grubs?
Alan Yen, Department of Environment and Primary Industries ; Conrad Bilney, La Trobe University ; Susan Lawler, La Trobe University 3:55 PM
1981 Entomophagy at The New York Entomological Society 100th Anniversary Celebration, May 20, 1992, The Explorer’s Club, Manhattan, New York
Louis N. Sorkin, American Museum of Natural History 3:55 PM
1982 A market analysis of entomophagy in the United States
Stephen Bayes, University of California ; Virginia Emery, University of California 3:55 PM Break and Poster Viewing 4:10 PM 1983 Palm weevils: easy to farm and good to eat!
Mark S. Hoddle, University of California 4:30 PM
1984 Importance of entomophagy in Madagascar
Maminirina Randrianandrasana, University of Illinois ; May R. Berenbaum, University of Illinois 4:50 PM
1985 Act locally, reach globally: Marketing and promoting entomophagy begins at home
Jerome F. Grant, University of Tennessee ; Renee Follum, University of Tennessee 5:10 PM
1986 Potential of insects as food and feed in assuring food security
Arnold van Huis, Wageningen University 5:30 PM
1987 What entomophagy really means, and why it's so challenging
David Gracer, Community College of Rhode Island 5:50 PM
Concluding Remarks
The organizers did a great job at representing the range of topics and issues currently being discussed regarding entomophagy. It was a great day.
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