- April 24, 2024
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Entomologist Christy LeDuc shared information about insects being used for food dye and glaze during the Oakland Nature Preserve’s summer camp program.
Camp leader Rachael Cravens gave campers three flavor options for their cricket snack.
Do you prefer your crickets to taste like sour cream, salt and vinegar or bacon and cheese?
Sophia Torre, left, and Riley Cravens prepared to pop flavor-coated crickets in their mouths during ONP camp.
Olivia Vega took her time but eventually ate her flavor-coated cricket.
Adam Barron reacted to having a freeze-dried cricket in his mouth.
Adam Barron reacted to having a freeze-dried cricket in his mouth.
Olivia Vega took her time but eventually ate her flavor-coated cricket.
Campers and staffers watched as another camper downed a tasty cricket.
Colton Carroll tried to put on a brave face while eating his freeze-dried cricket.
D.J. Diaz Hunt and Oakland Nature Preserve Director Jennifer Hunt opened wide for their tasty cricket treats during summer camp.
Olivia Vega took her time but eventually ate her flavor-coated cricket.
Reese Cravens giggled the entire time she was anticipating biting into her cricket snack.
Reese Cravens giggled the entire time she was anticipating biting into her cricket snack.
The campers, including Colton Carroll, rolled over logs looking for bugs to catch.
Staffer Shelly Hussain assisted campers in looking for bugs to catch.
Miles Martinez and Caleb Lancaster worked together to contain their captured insect.
Staffer Rachael Cravens, right, assisted Samantha Dawson and Giselle Kenealy after they caught an insect in their net.
Week 3 of the Oakland Nature Preserve’s summer camp, “Backbone Not Required,” was all about bugs with entomologist Christy LeDuc giving the presentation. She shared information on spineless creatures, including insects, spiders, snails and centipedes, and told students facts such as 100 grams of peanut butter contains an average of 30 insect fragments and 100 grams of chocolate averages 60 fragments.
“My mom loves chocolate, and I love chocolate, and I don’t know how I’m going to tell her,” one camper said.
LeDuc told participants there are 1,462 recorded species of edible insects, and on Thursday, July 11, campers were offered a freeze-dried cricket in one of three flavors: sour cream, bacon and cheese or salt and vinegar. About half of the students elected to try the crunchy snack.
The day included a catch-and-release bug safari, and campers were given nets and bug containers and sent out into the preserve.
