Entomophagy Anthropology
JULIE LESNIK
Associate Professor
Dept of Anthropology
Wayne State University
Detroit, MI
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Edible Cleveland does a beautiful job reporting their experience with serving insects on the dinner table

8/31/2018

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I must confess.  I don't read every single article that comes out about insect eating.  For one, they are getting too numerous!  And that's a GREAT thing!  But I cannot keep up with it all.  Secondly, I get a little tired of the typical story arc that starts with grossing out the reader and then telling them that some people out there are saying we should eat them to save the world.  But today a friend of mine sent me a picture of the most recent issue of Edible Cleveland​:
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First off, I was excited to see insects as the cover story.  I was then immediately impressed with the photo that is not there to shock but rather to capture the eye with beauty.  And then finally, the little query "Edible?" at the bottom.  In our "biz" we have had many discussions about which words we should use to convey what we are studying, selling, promoting, etc.  We have already seen a shift away from technical-sounding "entomophagy" and now we all have been using "edible insects" much more.  I used this phrase in the title of my just-published book and I already am shifting away from it as well.  "Edible" does not properly reflect insect foods because "edible" sounds more like you can eat it.  Meaning it won't hurt you.  But the word does not do much to convey that insects provide nourishing, real, whole, natural, and tasty options.  So in that cover image, which one is a better representative of "edible?" Well a good case could be made that the gummy worms that are made of who-knows-what and offer no nutritional benefits should be called "edible" while the mealworms should be considered food.

All of that just from the cover!  So I was intrigued enough to take a look online and check out ​the story.  Well, there were TWO stories, so the surprises just kept coming!  

The first one, the main story, opened with:
"Friends gather around a table, lavishly set within the constraints of urban sophistication, for a dinner party with a theme."
Yes!  We gather to eat!  It's a social thing!  Let's celebrate that eating bugs brings people together!  Do you know how many public bug banquets are run in this country each year??  Well, me neither, but it's many!  I'd wager to guess that it averages to about one-per-state a year.  And this does not include the the number of times friends have ventured to try insects at a dinner party like the one they are describing here.

As the story went on they playfully talk about legs and eyes, but it is clear they are not going for shock or laughs.  That doesn't work in their crowd, why would it work for their readers?
"Hoping for a laugh, one guest mumbles to draw attention to the leg, dabbed with aioli, dangling from a corner of his mouth. His antics prompt eye-rolling and some light chuckling."
And in the spirit of things continuing to get better and better, the theme of their dinner party was actually crustaceans, not insects.  So shrimp were on the menu alongside the crickets and mealworms they were serving therefore any critique one could make about wanting to avoid insects could easily be spun around to point out that it's hypocritical if you are a fan of the shrimp cocktail.  Having these together on the menu makes for great fodder while looking to Leviticus to try to understand the taboo that Westerner's have towards eating insects:
“Whatsoever hath fins and scales in the waters, in the seas, and in the rivers, them shall ye eat. Whatsoever hath no fins nor scales in the waters, that shall be an abomination unto you,” according to The Book of Leviticus. “Yet these you may eat among all the winged insects: those which have above their feet jointed legs with which to jump on the earth. These of them you may eat: the locust in its kinds, and the cricket in its kinds, and the grasshopper in its kinds. But all other winged insects are detestable to you.”
So if it's supposed to be the Old Testament that is driving our food choices, well then locusts, crickets, and grasshoppers should be everyday fare.  Since that doesn't answer it, they decided to look to science.  And where did they get their science???  Surprise!  My book!  Stop making me fall in love with you,  Edible Cleveland!  They discus chimpanzees, australopithecines, colonial settlers.. the whole shebang!  And even better, they flush it out with additional examples that I did not provide in the book. 

The article wraps up with discussing how insects are "abundant and Earth friendly" and closes with a toast:
"For now, I propose a toast. For those alive today who will see this century through. For our grandchildren and their grandchildren, who will inherit the table we are setting for them, let’s raise a glass: May your choice to eat insects be made around a lavish table surrounded by friends, rather than hunched over a termite mound working a crude bone tool."
It was the end of the article that directs the reader to a recap of their bug taco party online.  This second piece captures the fun of experiencing new things together with friends.  And the final surprise was that they got their insects from my good friends at Rocky Mountain Micro Ranch!

What a fun Friday afternoon.  Thank you, Edible Cleveland​!
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Thanksgiving and the Internet

11/17/2017

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I wrote this piece for the Conversation on what the first Thanksgiving probably looked like.  The Conversation is an excellent concept; it's an independent news site that partners with academic institutions to pair scholars and journalists together to write their pieces (Academic rigor, journalistic flair).  Their articles get circulated much like the AP.  Look out for them and share them.  You should be able to trust their content.

I was approached by someone in PR at my university asking if I would write something about food for the holidays, and I knew there was not an elegant way to cram edible insects into an academic piece about holiday feasts.  So I decided to use the opportunity to highlight indigenous foods more generally.  I made the conscious effort to make the piece celebratory instead of derogatory (More "Yay indigenous foods!" and less "this holiday is made up; let's stop trying to pretend that the relationship between European settlers and the native peoples they conquered was a friendly one").  And I wanted to keep it that way as I engaged with readers in the comment section etc.  But you can never be prepared for internet commenters! 

My biggest fear writing a piece that would get such a large audience was that of impostor syndrome: That someone who knows more about the topic would point out errors that I made.  I wasn't expecting people to "yuck my yum" because I wasn't discussing insects or any other food that I could imagine people would find disgusting.  And problems with mansplaining never crossed my mind.  Again, you can never truly be prepared for comments on the internet.  


I am committed to public engagement and I stand by putting out good content with which the public can engage.  I love having discussions but I believe it is important to avoid getting into fights.

So here is how I engaged with the comments I received in the first 24 hours:

YUCKING MY YUM

"Thank goodness...NO BUGS!"
I was expecting this.  I went with the laughing emoji.

"I'd have to pass on the sobaheg stew"
[Thoughts to self:  It's stew!  Almost every culture has some version of a stew where you throw in a bunch of seasonal ingredients.  How is this offensive???]  I went with no comment.


MANSPLAINING

""Most Americans probably don’t realize that we have a very limited understanding of the first Thanksgiving, which took place in 1621 in Massachusetts."....and even fewer Americans realize that the real first Thanksgiving took place September 8, 1565 in St. Augustine."
I first posted "Indeed, the award for who first conquered indigenous peoples on this continent goes to the Spanish."  I then deleted it because I remembered my promise to not take this there and left no comment.

​"Very interesting but what did they serve at Berkeley Plantation in Virginia at their first Thanksgiving more than a year earlier?"
[Thoughts to self:  omg, really?  Again?  Am I going to be told of every feast on record prior to 1621?]  I decided to craft an answer that I can use for any more of these that might come my way: "Feasting and giving thanks is common practice, especially for Native American tribes. So if we want the first first (not just the one in 1621 which was used for our made up holiday) we have to go much further back in time before any European settlers conquered the "New World"


In contrast to the above comments made by men, I received this one on the post itself: "
Thanks for an interesting essay. I’m sure you are familiar with Janet Siskind’s classic article ‘The Invention of Thanksgiving" (Critique of Anthropology vol 12(2) 1992), which places the ritual in historical context…."

Polite AND with citation.  Thank you, Barbara.

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Don't Yuck My Yum

9/18/2017

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I just learned the phrase "don't yuck my yum."  It's defined in the urban dictionary as "do not say that my food tastes bad," but to me it is much more meaningful than that.  Yeah, you might be eating some reheated french fries and have to ask someone to not yuck your yum as they judge your meal decisions, but that is nothing compared to the yuck that Westerners have put on the foods of entire cultures of indigenous peoples.  Clearly, I am thinking of edible insects here.

I am commonly asked "why don't we eat bugs in Western cultures," and the answer is quite complicated.  I usually start with the environment - outside of the tropics, insects are less abundant and much more seasonal.  Since this is also true of plant foods in these regions, the first people to make lives for themselves in northern environments had to rely on hunting since animals can eat the woody plant browse foods that we cannot digest; and then we can eat them.  So in these diets, insects would be nutritionally redundant.  However, in recent years, I have been getting better at decoloninizing anthropology and make it a point to also mention how here in the United States, when Europeans came to this continent with their insect-free diets, they were appalled that indigenous diets included insects and considered it part of their beast-like nature (Columbus used the phrase como bestias).  Although rarely discussed, Columbus used these beliefs as justification for establishing the trade of indigenous islanders as slaves.

I have upcoming publications that detail this history more thoroughly, but my point here is that
                                                  how we talk about food matters. 

Someone left a comment on my youtube video - "Sorry, you'll never get us to back to 10,000 BCE."  And once I had to answer to someone live on air in a radio interview who made a comment about "devolution."  What these kinds of remarks fail to recognize is that billions of people today eat insects.  These are people just the same as you and me.  They are not relics of the stone age nor are they less evolved, they are people representing the beautiful things that make us human; the ability to exhibit dietary flexibility in order to make lives for ourselves in a wide range of environments.  

Remembering back to that radio interview, I am proud of what I said when put on the spot.  I made the counter-argument that people who eat insects have been using their resources much more wisely than we have been which is why we are looking to their food choices as alternatives to the industries we've created that are destroying the environment.  Their way of life is much more sustainable, and the only reason why it might not appear that way is because Western culture has been pushed on them for hundreds of years. 

When I give talks and offer insect-based snacks, it does not matter to me if people will not try them; however, I ask people to respect them.  Our aversions and disgust reactions are culturally based, and we are products of our culture and thus it is completely normal to have those responses.  But we do not need to degrade others with our choices.  Insects are a nutritious, environmentally friendly food source that people have been wise to utilize for millions of years.   Instead of asking "why don't we eat insects" the better question may be "why did we stop eating insects?" which can only be answered by addressing our colonial history.


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Gamer's dice and genetic complexity

2/3/2017

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New, updated handouts!  Now with less typos!
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I teach Introduction to Biological Anthropology which is a class on human evolution.  Most of my students take my class because it fulfills a science general education credit.  This means that most of my students are non-science majors and that my class seemed like the lesser of the science evils.  When they find out that the first section of the class in on genetics, they often begin to rethink their decision.  However, if I can make genetics make sense to them, then I might be able to get more of my students, students who represent the ethnic diversity of Detroit, into the sciences.  

I have students work in small groups.  They each get a copy of the instruction manual and the data notebook.  Students also get a coin, a six-sided die, and a 20-sided die.  Since I am a gamer, the d20 made sense to me.  I was also very happy to have an excuse to buy a bunch of dice at my local game store (I spent about $15 for 30 dice).  However, the activity can easily be modified to use a coin and d6 only.  

Below you can find pdfs of the handouts.  The instruction manual will walk you through the whole activity, and the data sheet is what students use to record their findings.  If you had seen an earlier version of this activity, the below files contain edits that greatly streamline the process.  

For more info, I published this activity in the American Biology Teacher: 
"Modeling Genetic Complexity in the Classroom"
Julie J. Lesnik
The American Biology Teacher, Vol. 80 No. 2, February 2018; (pp. 140-142) DOI: 10.1525/abt.2018.80.2.140
Feel free to contact me here if you would like a pdf of the paper.
instruction_manual_edit.pdf
File Size: 172 kb
File Type: pdf
Download File

data_sheet_edit.pdf
File Size: 129 kb
File Type: pdf
Download File

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World Anthropology Day the Entomophagy Way

2/5/2016

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Coming up quick on February 18th, anthropologists everywhere will be celebrating World Anthropology Day. This day serves as an opportunity for anthropologists to celebrate and participate in their discipline with the public around them. ​
I will be celebrating the day by handing out cupcakes made with cricket powder on Wayne State Campus, and 
​​ENTOMO FARMS WANTS TO GIVE YOU FREE SAMPLES TO USE IN YOUR OWN EVENT!
Just contact me here and I will put you in touch with them to get your own whole or powdered crickets and mealworms!  Act fast so that we can get them shipped to you in plenty of time.
I also want to share some information and resources with you here so that you will best be able to incorporate edible insects into your World Anthropology Day plans.

One thing the American Anthropological Association notes about the day is that anthropologists are innovators and creative thinkers who contribute to every industry, and in my particular case, that industry is the sustainable production of insects as food here in the United States.  But for any anthropologist, edible insects are a fun way to engage with different food cultures as well as with a real "paleo" food.
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About one half of the world’s countries have cultures that utilize insects in their diets, resulting in over 2,000 known edible insect species.  Of the countries that do not eat insects, the vast majority is in the northern hemisphere, and thus is mostly European or strongly European-influenced.  Therefore, it is Western culture that is the outlier when it comes to insect consumption.  The reasons behind our bias against insects are vast and complex, as they are part of a cultural phenomenon that has been being shaped since Columbus first "discovered" America.  Edible insects were stigmatized by explorers; couple that with a northern environment where insects are not an abundant and readily available resource like they are in tropical areas of the world, and it is not difficult to see why they would fall out of favor.

With that knowledge, though, we can look at insects as the valuable food resource that they are.  Crickets are gaining some popularity in the US and Europe, being incorporated into protein bars, protein shakes, as well as all sorts of snack foods.  The momentum for crickets seems to come from people already having a positive opinion of crickets compared to other insects, maybe because of Jiminy Cricket in Pinocchio, or because they are considered lucky in some East Asian cultures.  However, crickets are not the most popular edible insect in the world.  That achievement belongs to beetle larvae.  If you wanted to partake in the beetle larvae trend, then I suggest trying some mealworms!  Not only are food-grade mealworms available here, but they are also a lot less intimidating than something like a palm weevil larva.
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Insects are an animal-based food.  They offer similar nutritional offerings as traditional livestock, including being high in protein, rich in the essential amino acids, a good source of essential omega-3 and omega-6 fatty acids, and a host of other micronutrients such as iron and magnesium.  Unlike other animal foods, they require much less resources to produce.  It is an understatement to say that amount of land or water it takes to farm something like crickets is less than what is needed for traditional livestock like pigs and cows.
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Many people are worried about how our current food system is going to sustain the global population as it approaches 10 billion people by the year 2050.  The worry is not necessarily one of having enough food, we throw millions of pounds of food away every day here in the United States.  The worry is that that system is going to have an upper limit for how long we can use it, because over-producing is going to continue to strip our environmental resources.  Sustainable food sources are going to be important when that happens, so wevmight as well start now.

Besides how bad meat-eating is for our environment, there is also the animal welfare bit that turns many eaters into vegetarians or vegans.  However, humans are omnivores and it takes considerable conscious effort to make sure that we get all the nutrients we need from an entirely plant-based diet.  Being able to make those choices is a privilege of both education and money.  Insects like crickets, who live in dark-cramped spaces naturally and are killed at commercial farms via torpor-inducing freezing, offer an interesting caveat to the ethical dilemma.  Their pain and suffering is minimal.  Additionally, it is known and controlled, unlike industrial harvesting of crops, where pesticides kill all sorts of insects and small animals get killed in farm equipment.  If you are not producing all of your food yourself, there is no perfect answer to the perfect ethical diet.  Insects, however, provide an appealing option for making high-volume food production better all around.
There are many other resources available on my blog that may be of interest, from lecture slides, recommended documentary, interviews with me, and a short youtube video produced by Wayne State.  I hope that you will find these resources helpful!  
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IFT 2015

7/22/2015

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I was invited to speak in a symposium on edible insects at the Institute of Food Technologists conference in Chicago on July 13.  Food Navigator did a report on our session and interviewed all of the participants.  You can watch the video below or check out their full post here.  
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Huffington Post and Entomophagy Anthropology

5/6/2015

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Culture and cultural history are so important.  For instance take the case of crickets. Trying to promote crickets as food in the United States comes with all sorts of psychological barriers, mostly those that trigger disgust.  However, if you think about trying to do the same in China, a country where insects are consumed regularly, especially in southern provinces, the cricket is a symbol of luck, and with that comes an entirely different set of mechanisms that would suggest they be avoided as food.  

These different cultural conceptions of food are why I really want anthropologists to get more involved with entomophagy.  I am currently working hard to put together a proposal to bring anthropologists with interest in insects as food from around the world together to engage is some deep theoretical debates about why people make the food choices they do.  If I am able to get this workshop funded, then maybe these anthropologists will consider sharing their work at the Eating Innovation Conference in May of 2016.
I was interviewed for this piece that came out in Huffington Post today.  I was very happy with the quotes the reporter chose because I feel it is the best reflection of the importance anthropology that I have seen in entomophagy media.  My personal research is related to human evolution, so when I think about why we are not keen to eat insects in the US and Canada, I think about the fact that the majority of the continent was covered in ice when people first arrived here tens of thousands of years ago.  This concept is reflected in the article, and it is the aspect about my work that tends to capture people's attention the most.  However, I was excited when the reporter asked me about cultures around the world that have already accomplished what we are trying to accomplish here with the entomophagy movement.  
As such, attempting to compare munching down on fried scorpions in Thailand to the same practice taking hold in the United States is like comparing apples to oranges, or, aphids to roseslugs. As Lesnik argues, there is no example of a people group who overwhelmingly stopped or drastically cut back on eating an affordable, readily available protein (such as beef) in favor of a more expensive, less available one (such as crickets).
“It doesn’t exist,” Lesnik noted. “What exists is people eating insects as a primary or major source of protein over an entire culture’s history. When you look at these populations, there’s no analogue to what we’re trying to do up here.”

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Cricket flour bake-off panel of judges

4/1/2015

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The cricket flour bake off is around the corner!  April 7th will be here so soon!  I am thrilled at the panel of judges that are coming together for this event.  We seriously have superstars from Detroit's food community as well as WSU powerhouses joining us.  I felt the best way to convey how starstruck they make me was to put together this poster:
Many thanks to all of our judges.  We couldn't do this without you!
So a little bit more about our judges:

Jordi Carbonell
Carbonell is the founder and owner of  Café Con Leche coffee shop in the Southwest neighborhood of Detroit.  Carbonell aims to bring together different cultures - be it Spanish coffee to Detroit or coffee shop culture to the Southwest - and Café Con Leche is doing an excellent job in achieving this goal.  We are honored to have this multicultural perspective represented in our cricket flour bake-off.  As anthropologists we know food has so much social and cultural significance, and it is great to have an entrepreneur join us who has been so successful who is actualizing this in his business.

Dave Mancini
Detroiters likely recognize Mancini by name, but if not, they are sure to recognize Supino Pizzeria in Eastern Market.  The small shop with thin crust pizzas inspired by Italy is a breath of fresh air in a city where chains for thick crust pizzas are born.   The biggest buzz around Mancini right now is that he will be opening a full-menu Italian restaurant, La Rondinella.  Maybe this summer?  We all can't wait.  Maybe he will consider a desert incorporating nectar-filled ingluvies like those eaten in traditional Northeast Italy.  We are excited to hear what he has to say about the potential of insects as food.

Tracie McMillan
McMillan is the award-winning author of the book The American Way of Eating, a contributing journalist to news sources such as NPR, Slate, and National Geographic to name a few, as well as an active blogger on her popular website traciemcmillan.com. Her list of awards and achievements are extensive and we in Michigan are proud to call her one of our own.   McMillan works to address the inequalities of our food system and hunger in America.  Her perspective is going to be invaluable at our event as we think about who can benefit from insects as food.

Molly O'Meara
O'Meara is a freelance graphic designer turned specialty preserves entrepreneur with her business Beau Bien Fine Foods.  O'Meara incorporates sweet and savory flavors from herbs, spices, peppers and flowers to create new combinations of flavors that please the palate.  Additionally, she designs all of the company's beautiful packaging and promotional materials.  This intersection of taste and presentation is definitely something we think a lot about in entomophagy, and we are lucky to have her input at our event.

Wayne Raskind
Raskind is the Dean of the College of Liberal Arts and Sciences.  The. Dean.  When I first started my job at Wayne State I raved about how supported and included I immediately felt, and Dean Raskind's participation in our event speaks volumes to this.  With an event like this, it will be easy to get swept up in the fun and the tastings, but Raskind's presence will help us remember that we are here for a larger purpose; to explore the anthropology and apply what we do as academics to something even greater.  

Jessica Robbins-Ruszkowski
With Robbins-Ruszkowski as a judge, we nearly have one third of the faculty of the Department of Anthropology actively participating of this event (in addition to myself, Todd Meyers, and Yuson Jung).  I view Robbins-Ruszkowski as the glue of the judging panel.  Her expertise in sociocultural anthropology and focus on individual experience within broader contexts of culture, history, politics, etc., lends itself to great discussions about American perceptions of insects as food.  

Starlett Simmons
Simmons, founder and owner of Five Star Cakes,  comes to us from FoodLab Detroit, one of our community partners for this event.  Foodlab helps individuals grow and experiment with their food start-ups so that they can cultivate a successful business rooted in the Detroit community.  Five Star Cakes is an excellent example of the Detroit entrepreneurial spirit.  Simmons not only knows her baked goods, but she knows what it takes to turn specialty products into a thriving business model.  We are lucky to have her input as we try to create delectable baked goods using cricket flour.

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Cricket bake-off Flyer #2

3/31/2015

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Cricket bake-off Flyer #1

3/30/2015

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I'm planning a conference!

3/3/2015

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I know you know, but now there are official dates and now it is taking over my life, so I feel like there should be a blog here dedicated to it!

On May 26-28, 2016, a little more than a year from now, I will be hosting the Eating Innovation Detroit conference dedicated to exploring the culture of insects as food and feed.  Daily programming will occur on Wayne State University’s campus, and nightly events will happen across the city.  
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What have I accomplished so far?
  • Dates are confirmed!  Mark your calendars!
  • Space on campus is reserved.  Check out our spaces here and here.
  • I have an active website, Facebook page, and twitter account
  • I have two grant proposals in the works to be submitted this summer that, if funded, will allow me to fund travel for international scholars from developing countries
  • I have created different sponsorship levels that I will use to fundraise from university departments and other organizations
  • I am working to secure a keynote speaker that I am pretty excited about but can't say anything yet
  • Anthropology students are participating in a cricket flour back-off on April 7th of this year, which is helping me to build some relationships around the city, including Detroit FoodLab and Detroit Farm and Garden.  I am confident that we will do something cool together for 2016 as well
  • I've been brainstorming a lot of program ideas including poster sessions, panel discussions, organized symposia, and maybe even pecha kucha


There is much still to do, like reserving a block of rooms at a hotel and figuring out shuttles and other transportation options, but it's coming along.  I will keep everyone updated here on the blog about how it's all going!  

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Ask an entomologist asks a Biological Anthropologist

2/13/2015

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Last week, I was visiting the Department of Entomology at the University of Georgia.  I was honored to have been invited to participate in their graduate seminar speaker series.  I had a blast spending a couple of days talking about bugs! 

In addition to giving my talk on entomophagy and evolution and the general discussions I had with faculty and students, I was interviewed by Nancy Miorelli of "Ask an Entomologist."  This blog and its corresponding social media presence are amazingly well-read!  I am very impressed by what Nancy and her collaborator are up to.  I was honored that they dedicated a week to "entomophagy" and included not only my interview, but also a rundown of my seminar talk.  Make sure to go check it out!

Additionally, Nancy drew this amazing picture of me pondering the role of insects in the diet over the course of human evolution.  This is my new favorite thing ever! 
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So check out 
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Having Fun with presentations

11/19/2014

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I am at the annual meetings of the Entomological Society of America in Portland, OR where I was invited to be a part of a symposium on entomophagy.  I had fun putting my presentation together, and I especially liked using this one clip-art grasshopper in various ways.  I thought I would share the images here.  I will be blogging more about the symposium in the near future!
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Edit:   This past weekend I was part of the scientific programming at ConFusion, a regional science fiction convention.  The program director named my talk "Gotta eat 'em all!" allowing me to use my little grasshopper clipart in this fun way:
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Presenting a crash course on insects in the diet of our hominid ancestors

9/24/2014

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At the Eating Innovation conference last month in Montreal, I presented my reconstructions of insects in the hominid diet across all of the hallmark stages of our evolution.  For instance, it is likely that Homo erectus was foraging for resources in their environment similar to how we see foragers do so today. Therefore, insects were probably utilized in their diets the same as well.  I have uploaded a pdf of my entire presentation below. 
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Click below to download the pdf of the entire presentation.
lesnik_eating_innovation_2014_826.pdf
File Size: 1761 kb
File Type: pdf
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    Julie Lesnik received her PhD studying the role of termites in the diet of fossil hominins and has since started exploring insects as food more broadly.

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