"Help yourself... bug appetite, as we say in the industry..."

Science Writer David George Gordon didn't exactly set out to become an insect chef.

" I was working on a book about cockroaches and I actually found some recipes from the 1800s for cooking with cockroaches, and I thought, man this is weird. And before I knew it I was finding all sorts of scientific articles primarily about other cultures where they eat bugs. And eventually that inspired me to start cooking myself..."

Gordon says he now cooks bugs regularly at his Seattle home, and at demonstrations around the world. He says insects are high in protein, vitamins and minerals.

But he cautions against eating bugs from your backyard, saying they've probably come in contact with dangerous pesticides. He gets his insects from cricket farms, or remote locations...

Gordon enjoys preparing dishes like scorpion scaloppini, and grasshopper kabobs. Wayne and Christine Lamar stopped by Gordon's booth at the Academy of Natural Sciences this weekend...

"This is pretty good. Crunchy, it's got good flavor. I'ts pretty good... It's a little crunchy..."

More information's available on the web at GreenWorks.tv. I'm Brad Linder.