News

I’m pleased to announce that in May, I’ll be attending the 32nd annual Bug Fair at the Natural History Museum of Los Angeles County.

This appearance marks the 14th time I’ve given bug cooking demos on the Bug Fair stage. In fact, one of my very first cooking demonstrations took place in the Natural History Museum’s auditorium on a Super Bowl Sunday, back in  January 1999— less than a year after The Eat-a-Bug Cookbook was first published by Ten Speed Press.

On both May 19th and 20th of this year, I’ll be sharing my stage time with Chef Joseph Yoon, a professional caterer
and creator of last year’s Brooklyn Bugs festival. Chef Yoon is a bit of a newcomer to the world of edible insects but, in a relatively short time, he’s become a high-profile figure in this rapidly expanding field. Expect some unusual and tantalizing bug treats that he’ll be shared with the audience. Yummy!

For more details, visit the Museum’s website or contact me directly here.

Beginning in January and continuing throughout 2018, I’ll be bringing my HumanitiesWashington-sponsored talks on Sasquatch: Man-Ape or Myth? To libraries and other public places throughout Washington state.  Between now and June, you can catch me in Republic, Spokane, Sultan, Lakebay, Leavenworth,  Pateros, Kennewick, Omak, Everett, Winthrop, Gig Harbor and many other cities.

Humanities Washington will pay my fee, so even the most budget-strapped venue in Washington can afford my services. If needed, HW will provide stipends for my travel to and from venues.

Requests for speaking engagements for July through September dates will be accepted before April 30, 2018.  Engagement requests for October through December dates will be accepted before July 31, 2018.

To learn more about Humanities Washington and its Speakers Bureau, visit their website.

Questions? Contact me directly here.

This past November, instead of emphasizing the creepiness of edible insects, local and national media chose to focus their editorial energies on bugs as a wholesome alternative to more traditional holiday fare. My seasonal recipes were featured in no less than three popular outlets: