September 25, 2008
Have a blast with bugs at the Burke Sept. 28
Did you know that a dried grasshopper’s body is more than 60-percent protein: twice that of chicken or beef? Learn more yummy bug facts from “the Bug Chef,” David George Gordon at The Burke Museum’s10th annual Bug Blast from 10 a.m. to 4 p.m. Sunday, Sept. 28.
Author and chef Gordon will be sharing facts about bug-eating cultures from around the world and demonstrating recipes from his Eat a Bug Cookbook. Touch, see and taste bugs of all varieties at Bug Blast, featuring thousands of bugs from the Burke’s collection and amateur collectors.
You can re-evaluate your own diet when you learn some of Gordon’s fun facts and practical advice on obtaining and preparing crickets, mealworms and other bug delicacies. Gordon will demonstrate how to prepare delectable delights using his very own bug-infused recipes. Come find out why Gordon’s “creepy culinary tour” is cause to laugh out loud, squirm uncomfortably and lick your chops. Demonstrations by the Bug Chef are at 11 a.m., 12:30 p.m. and 2 p.m.
There will also be hands-on activities geared to all ages: Wear special bug-eye glasses, create bug crafts, check out tiny bugs through a microscope, and watch glassed-in ant and honeybee colonies hard at work. You can dig for the bugs that recycle your garden waste with the Master Composters and learn how insects and spiders keep the biological world in working order.
Bug Blast is presented by Scarabs: The Bug Society. Scarabs members will be available to help you identify your own bug collections and answer questions. Entrance to Bug Blast is free with museum admission.
Admission to the Burke is free for faculty, staff and students. For more information call 206-543-5590 or visit http://www.burkemuseum.org.
