GRUB.

Edible insects; Protein content of food; Entomophagy; Food security; Entomologists; Montana State University (Bozeman, Mont.)

A reprint of the article "Grub" by Dana Goodyear, published in the August 15 and 22, 2011 issue of "New Yorker," is presented, which focuses on insects as protein-rich foods. Topics include Montana State University entomologist Florence Dunkel's recipe for fresh roasted crickets, a brief background on the use of insects in the American gourmet marketplace, and the role of insects in the quest for food security as the world's population is projected to continue to increase.