Students in one of the University of British Columbia’s applied biology courses recently participated in the “Great UBC Bug Bake Off.” In this competition, students used insects such as ground mealworms and cricket powder to cook foods such as samosas, potato patties, pita, and cookies as a way of raising awareness about how the bugs can provide nutritional benefits and sustainability solutions. “It definitely is a controversial topic in North America,” said student and baker Evelyn Springer, who created ginger cookies using mealworms for the competition. “[I]t honestly showed how easy it is to incorporate a little bit of extra protein in everything.”
Global News
