Smith-Cotton Students Sample Protein Bars Made With Crickets
Smith-Cotton High School Family and Consumer Science students are learning about all the aspects that impact the food supply and the background of what foods are appealing to each individual.
They also have been examining the cultural influence on food choice including food norms and food taboos. Much of the world uses insects as a food source, but in the United States they still are largely a food taboo.
FACS teacher Marina Scheiner found bars by EXOprotein that are made from cricket flour and other natural ingredients. Each bar has the equivalent of 40 crickets in it.
Students had the option to try one to see what it tasted like and were asked if they were appealing. The reviews were mixed but Scheiner said the students had fun.