Sunday 22 October 2017

Bugs on museum's Thanksgiving menu

Chef Jayme Necaise and sous chef Mack Cuenca, front, pose with a pumpkin pie made with crickets at the Audubon Insectarium (AP)
Chef Jayme Necaise and sous chef Mack Cuenca, front, pose with a pumpkin pie made with crickets at the Audubon Insectarium (AP)

A unique Thanksgiving feast is being served up in the Audubon Insectarium's "Bug Appetit" kitchen in New Orleans.

Turkey with cornbread and mealworm stuffing, wax worm cranberry sauce and pumpkin pie with a crispy cricket topping are among the offerings on the menu.

The Thanksgiving holiday fare is being served at the 23,000sq ft bug museum, the largest free-standing museum in the United States dedicated to insects.

Exhibits there house thousands of live bugs, and insect-infused cuisine can be sampled any time of year in the museum's Tiny Termite Cafe. Specialties include chocolate "chirp" cookies, six-legged salsa and deep-fried, spiced or sugared wax worms.

Traditional fare, sans the worms and six-legged critters, is also available for those less adventurous eaters.

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