2024’s Top States to Try Edible Insect and Wildlife Cuisine

Taco with grasshoppers and vegetables

What are the best states to harvest edible wildlife and explore unique culinary experiences?

To highlight the growing interest in foraging and harvesting edible species, LawnStarter ranked 2024’s Top States to Try Edible Insect and Wildlife Cuisine.

We compared all 50 U.S. states, plus the District of Columbia, based on 4 categories. We considered the number of edible species, restaurants serving insects, and Google search interest, among 8 total metrics.

Dig into our ranking below. To learn how we ranked the states, see our methodology.

Contents

State Rankings

See how each state fared in our ranking:

Top 5 Close Up

Check out the slideshow below for highlights on each of our top 5 states.

View of the Hollywood sign
No. 1: California | Overall Score: 69.66

Number of Invasive Edible Species: 17 | Rank: 9
Number of Animals Legal to Hunt: 8 | Rank: 38
Food Establishments Serving Insects: 21 | Rank: 1
Google Search Interest: 1,350 | Rank: 1

Local tips: Visit Coalo Valley Farms, San Fernando Valley’s first edible cricket farm, for an introduction to this alternative, sustainable protein source. You can also indulge in unique insect snacks from Don Bugito, a California-based company known for its chocolate-covered crickets and mealworm coconut brittle.

In Los Angeles, enjoy a taste of Oaxacan cuisine at Guelaguetza, one of the best spots in the city to try chapulines (grasshoppers). These crispy, salty treats pack a zing, offering an authentic snack experience.  

Photo Credit: Paul Deetman / Pexels / License
Statue of Liberty
No. 2: New York | Overall Score: 62.57

Number of Invasive Edible Species: 18 | Rank: 4
Number of Animals Legal to Hunt: 19 | Rank: 6
Food Establishments Serving Insects: 13 | Rank: 2
Google Search Interest: 650 | Rank: 4

Local tips: Forage for edible insects in the diverse landscapes of the Adirondacks. If the outdoors isn’t your thing, visit The Black Ant in Manhattan, a Mexican restaurant featuring insect dishes like their popular grasshopper tacos and croquettes. 

To become an ambassador for the cause, check out Brooklyn Bugs, a nonprofit organization leading the charge for entomophagy (eating insects) awareness. The organization was founded by world-renowned chef, Joseph Yoon, who travels the world spreading awareness.
   
Photo Credit: Matthis Volquardsen / Pexels / Licence
Brown lighthouse under blue sky in North Carolina
No. 3: North Carolina | Overall Score: 53.86

Number of Invasive Edible Species: 18 | Rank: 4
Number of Animals Legal to Hunt: 25 | Rank: 1
Food Establishments Serving Insects: 0 | Rank: 18
Google Search Interest: 370 | Rank: 6

Local tips: You can munch on cicadas or grasshoppers in your backyard. Or, you can plan a trip to BugFest in September, an annual event at the North Carolina Museum of Natural Sciences in Raleigh. One of the most popular exhibits at the event, Café Insecta, gives patrons a taste of entomophagy with bug-filled dishes prepared by local chefs. 

Photo Credit: Mike Delima / Pexels / License
An aerial view of the Minneapolis, Minnesota, skyline at sunset, with the Mississipi River in the foreground
No. 4: Minnesota | Overall Score: 49.87

Number of Invasive Edible Species: 17 | Rank: 9
Number of Animals Legal to Hunt: 24 | Rank: 2
Food Establishments Serving Insects: 0 | Rank: 18
Google Search Interest: 170 | Rank: 20

Local tips: The University of Minnesota is driving awareness of the practice of eating insects for protein and overall nutrition, including sources of iron, calcium, amino acids, and fiber. In April, the university’s entomology department hosts
The Great Minnsect Show in St. Paul, offering the community a chance to engage with live insects, play games, and eat insect food. 

Photo Credit: Nicole Geri / Unsplash / License
An evening shot of the Miami Beach, Florida, skyline in the background and tall palm trees and boats in the foreground
No. 5: Florida | Overall Score: 48.91

Number of Invasive Edible Species: 19 | Rank: 1
Number of Animals Legal to Hunt: 9 | Rank: 32
Food Establishments Serving Insects: 2 | Rank: 7
Google Search Interest: 710 | Rank: 3

Local tips: Head to KoKo in Coconut Grove for an assortment of authentic Mexican insect options that include Chicatana ants, grasshoppers, agave worms, and ant eggs. If you would rather try out this sustainable protein in the comfort of your own home, Ovipost, an insect farm in LaBelle, specializes in high-quality crickets, roaches, and superworms for consumption. 

Photo Credit: Denys Kostyuchenko / Unsplash / License

Key Insights

California (No. 1), Florida (No. 5), New York (No. 2), Illinois (No. 8), and Texas (No. 11) are buzzing with interest in eating bugs, topping Google searches on the topic. All but Texas made it into the top 10 of our ranking, though high interest shows that even the Lone Star state is catching the bug-eating wave

Bug-loving states are cheffing up insect dishes. California leads the way with 21 restaurants, followed by New York, Texas, Georgia, Oregon, and Colorado. These states are normalizing entomophagy, making it easier for adventurous eaters to enjoy edible insects through cuisines like Mexican, Thai, Japanese, and African.  

Roadkill harvesting is gaining traction as an unconventional source of edible wildlife. It’s fully legal in New Hampshire (No. 30) and allowed with limitations in 42 other states. Find a unique celebration of this practice at the Autumn Harvest Festival and Roadkill Cook-off in West Virginia (No. 38).

California (No. 1), Massachusetts (No. 7), and Maine (No. 43) have some of the best climates for harvesting edible wildlife, balancing sunshine with fewer hot days. While Maine’s interest is a bit lower, the locals still love their bugs. Mainers enjoy a variety of insects like grasshoppers, ants, stink bugs, and tomato hornworms. Speaking of Maine, did you know lobsters are most closely related to insects? 

Catch more insights below.

Ask the Experts

Foraging for edible insects and incorporating them into your diet can be an exciting and nutritious adventure. But what makes eating insects truly beneficial and enjoyable?

We turned to a group of experts for their best advice on everything from the most nutritious insects to the benefits of insect-based foods, common misconceptions, and the flavor experience of eating bugs. Get ready to broaden your culinary horizons with their insights below.

  1. Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?
  2. What are three benefits of incorporating insect-based food into one’s diet?
  3. What are three misconceptions about eating insects?
  4. What insects are Americans most likely to eat — or already consuming?
  5. Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?
  6. How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?
Reza Ovissipour, Ph.D., Ph.D.,
Assistant Professor in Cellular Agriculture and Sustainable Food Systems
Dr. Gabriel Keith Harris
Professor
Jeffery K. Tomberlin, PhD, D-ABFE
Professor, AgriLife Research Fellow & Presidential Impact Fellow, American Academy of Forensic Sciences, Entomological Society of America, Director & Site Director, NSF I/UCRC for Environmental Sustainability through Insect Farming
David J. Shetlar, Ph.D.
Professor Emeritus of Entomology
Andrea M. Liceaga, Ph.D.
Professor, Protein Chemistry & Bioactive Peptides Lab Director, Sensory Evaluation Lab
Reza Ovissipour, Ph.D., Ph.D.,
Assistant Professor in Cellular Agriculture and Sustainable Food Systems
Texas A&M University, Department of Food Science and Technology

Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?

Insects have high protein, fat, and mineral content. Three main edible insects are:

  • Mealworms
  • Crickets
  • Grasshoppers

What are three benefits of incorporating insect-based food into one’s diet?

Nutritional value: Insects are rich in high-quality protein, essential amino acids, vitamins, and minerals. They are also a good source of healthy fats, including omega-3 and omega-6 fatty acids. For example, crickets contain more protein per gram than beef and are also rich in iron, calcium, and B vitamins.

Environmental impacts: Provide a sustainable source of protein and fat, with minimum environmental impacts and gas emissions compared to other animal-based proteins. It requires much less water, land, and energy inputs and generates significantly lower gas emissions. On top of that, they can be fed with agricultural byproducts.

Economic and social benefits: Insect farming can provide social and economic benefits, particularly for developing countries, and can be a source of protein or food to battle food insecurity.

What are three misconceptions about eating insects?

1. Insects are dirty and unsafe to eat. Many people believe that insects are inherently dirty or carry diseases. However, similar to other organisms such as pork, cow, chicken, and fish, when farmed and prepared under controlled and hygienic conditions, insects are as safe to eat as any other food.

In fact, insects have been part of the traditional diets of various cultures for centuries without adverse effects. Even in the US, strawberry yogurt contains a red color extracted from carmine, a natural dye derived from the dried shells of female cochineal beetles.

2. Insects don’t taste good: There’s a misconception that insects taste bad or have an unpleasant texture. In reality, the flavor of insects can vary widely, and many are quite palatable. When prepared properly, they can be crispy, nutty, and even savory, adding unique textures and flavors to dishes.

Many people who try edible insects are pleasantly surprised by their taste. In addition, we have been working on fermentation methods in our lab to add and improve flavor from insects and develop insect sauces similar to soy or fish sauce.

3. Eating insects is only for poor or primitive societies: Some people view insect consumption as a practice limited to impoverished or “primitive” societies. However, eating insects is a cultural norm in many countries and is gaining popularity in the West due to its nutritional and environmental benefits.

High-end restaurants and gourmet chefs are increasingly incorporating insects into their menus, highlighting their culinary potential. In many countries with rich history, people have been eating insects as snacks or main dishes.

What insects are Americans most likely to eat — or already consuming?

  • Crickets. Crickets are becoming increasingly popular due to their high protein content and versatility. They are often converted to protein powder or flour and used in protein bars, chocolate, or baked products.
  • Mealworms. Mealworms are another insect that Americans are likely to consume. They are available in various forms, including roasted whole mealworms, mealworm flour, and mealworm-based snacks. Mealworms are also used in protein powders and energy bars.
  • Grasshoppers: Grasshoppers, particularly chapulines (a type of grasshopper commonly eaten in Mexico), are gaining popularity in the U.S. They are often toasted and seasoned, making them a crunchy and flavorful snack. Grasshoppers are also used as a topping for dishes like tacos and salads.

If you are interested in learning more about the different dishes from insects in the US, I highly recommend checking out Joseph Yoon, founder of Brooklyn Bugs.

Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?

I personally tried grasshopper, mealworm, and cricket, and they are all crunchy, nutty, and a little bit earthy.

However, we do not have to eat the whole insect, or as they are. They can be converted to powders, ingredients, and sauce.

How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?

I believe due to the rising awareness of environmental challenges, nutritional benefits of insects, culinary innovation, and educational efforts and media exposure, many people in the next decade would add insects, or ingredients from insects to their diets.

While it may not replace traditional protein sources entirely, it is expected to become a significant and accepted alternative for many people. There are many companies all around the world and in the U.S. working on insect production and developing animal feed and human food. The main market at this time is chicken and fish feed. In our lab, we also developed cultured meat, in which the cells were fed with insects.

Dr. Gabriel Keith Harris
Professor
NC State University, Food Science in the Food, Bioprocessing, and Nutrition Sciences Department

Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?

In terms of adult insects, I would say mealworms (which are beetle larvae) and crickets, not necessarily because they have the highest nutritional value of all, but because they have significant nutritional value, and are relatively easy to farm.

As a third option, black soldier fly larvae would be near the top of the list. Larvae tend to be higher in calories overall, due to higher fat content.

What are three benefits of incorporating insect-based food into one’s diet?

Insects provide high-quality protein that’s similar in quality to larger (poultry, beef, fish) animal food sources. Insects provide vitamin B-12, which is not typically found in plant-based foods. They also provide both vitamin C and fiber.

These last two are typically found in plants, but not animal-based foods. So, in a way, insects provide some of the benefits of both animal and plant-based foods.

What are three misconceptions about eating insects?

1. There is a concern about the “yuck” factor of eating foods with six legs and antennae, but these concerns are avoided when insects are a part of a food, not served whole.

2. A second misconception is that you can tell that insects are in food because it changes the flavor. Generally speaking, this is not the case if insects are one of several ingredients (for example, if ground insect powder is added to a cookie recipe to boost protein levels).

3. Third, there is a thought that edible insects are captured from the wild. In some areas of the world, this may be the case, but in the U.S. and an increasing number of places around the world, insects are farmed under carefully controlled conditions.

What insects are Americans most likely to eat — or already consuming?

Americans who eat ground plant foods, such as bread and pastries made from ground wheat or corn, as well as coffee, chocolate, and many fruits are unintentionally consuming insects every day, mostly in the form of insect pieces.

It’s hard to imagine any American eating a typical diet who would not be consuming small amounts of insects on the daily.

Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?

Roasted or fried grasshoppers have an aroma that is something between popcorn and shrimp shells. The shrimp shell part makes sense because insect and shrimp shells are both made of a material called chitin.

Depending on how they are prepared, cooked grasshoppers can range from soft (when steamed) to crunchy (when roasted or fried).

This is probably a good time to point out that, like other animal-based foods, insects are safer to eat when properly cooked. No grasshopper sushi for me, please!

How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?

Since insect protein can be produced locally, cheaply, and quickly in very small spaces (no pastures or large buildings needed), it seems very likely that insects will become one of several protein sources that Americans will come to accept as normal.

Insect “farms” could easily be located in the middle of a city (note that many cities support large cockroach populations without even trying). If Americans do become intentional insect consumers, they would join many countries around the world, including Mexico, Brazil, China, Thailand, Ghana, and the Netherlands, where insect consumption is widely accepted.

Jeffery K. Tomberlin, PhD, D-ABFE
Professor, AgriLife Research Fellow & Presidential Impact Fellow, American Academy of Forensic Sciences, Entomological Society of America, Director & Site Director, NSF I/UCRC for Environmental Sustainability through Insect Farming
Texas A&M University, Department of Entomology

Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?

Black soldier fly, mealworm, and cricket are industrialized, but I would say that silkworm is another larger market.

What are three misconceptions about eating insects?

  • The government and other entities are trying to coerce individuals into consuming insects.
  • Another is that you would be eating whole insects rather than some ingredients developed from insects.

What insects are Americans most likely to eat — or already consuming?

Cricket and mealworm.

Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?

Nutty, fatty, almost like popcorn. Of course, that is when eating whole insects. If used as an ingredient you wouldn’t even know they are there.

How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?

It is already happening.

David J. Shetlar, Ph.D.
Professor Emeritus of Entomology
Department of Entomology, Ohio State University

Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?

Insects are not much different than their arthropod cousins, the crustaceans (shrimp, lobster, crab) in terms of proteins and lipids (fats). However, we normally eat the high-muscle parts of these crustaceans which would eliminate many of the other nutrients that would be found in their guts (I know, yuck!). Many cultures around the world eat locusts (i.e., grasshoppers, not the cicadas that North Americans call locusts – that’s another history story!). When grasshoppers are eaten, the legs and wings are often removed (these parts are mainly exoskeletons that would provide fiber in the diet, but little nutrients of value). This leaves the head, thorax, and abdomen as what is eaten. The head and thorax are full of muscles that operate the mouthparts, wings, and legs. The abdomen is full of the “guts” that would contain the remains of the plant material that the grasshopper ate. This may sound unappealing, but the plant material would provide valuable vitamins and minerals. Female grasshoppers also have substantial ovaries in their abdomens and these eggs provide valuable proteins, lipids, and carbohydrates. So, the bottom line, a grasshopper could provide nearly complete nutrition for a human. Crickets are being reared in some countries to be used as nutrient additives to livestock food and even some human foods. I found it interesting about a year ago when someone on Instagram posted a snack food that had “acheta powder” as one of the ingredients. Acheta domesticus is the scientific name of the common house cricket, so you now know where acheta powder comes from!

Worldwide, beetle grubs are often used as food sources, primarily as special treats. Several indigenous tribes in tropical areas are known to cut down certain trees, then come back one or two years later, split open the rotting log, and harvest the beetle grubs (usually scarab or stag beetle larvae). In Africa, it is a common practice to harvest termite swarmers, roast them, and add them to their vegetable dishes to enhance the amount of protein.

What are three benefits of incorporating insect-based food into one’s diet?

High-quality proteins, carbohydrates, and lipids with few of the “bad” saturated fats. Most insects that are commonly used as human foods have a much higher conversion rate (their food is converted into useful nutrients) than many of the livestock that we currently consume.

What are three misconceptions about eating insects?

The biggest misconception is that insects are filth-associated. Most of this comes from our European and Judeo-Christian traditions. Other cultures include insects and other arthropods in their food traditions. While there are many insects that live or eat dead bodies, rotting plant materials or are otherwise associated with filthy environments, the vast majority of insects are quite clean and pose no risk, especially if cooked to human health. I compare rearing insects for food to rearing pigs or chickens for human food. Pigs and chickens can be raised in pretty unsanitary situations and you are liable to get disease in such situations, but the animals themselves “prefer” and do much better when reared under sanitary conditions. It’s the same with insect rearing. You can rear insects in sanitary or unsanitary situations (this is one of the complaints about shrimp and fish farms that are not being managed well).

Some insect rearing can be quite interesting when dealing with sanitation. At Ohio State, we had a project a couple of years ago where the black soldier fly was being used to help recycle and compost the waste stream coming from some of our student food facilities. While the maggots eat some pretty unsavory food waste, each time they molt, they void their guts and shed the old exoskeleton that may have unwanted surface bacteria or fungi. When they are ready to pupate, the larvae will exit the food and find a dry place to pupate. So, the pupae can be harvested as a relatively clean food source. In some countries, these can be used as human food additives (most are heated to ensure that there are no fungal or bacterial pathogens possible). However, most countries only allow these pupae to be added to animal feed.

What insects are Americans most likely to eat — or already consuming?

Most people don’t realize that the U.S. Food and Drug Administration has “defect tolerances” for all our foods. This can include a number of types of “contaminants” that are what is being referred to as “defects!” This can include animal hair, feces, or parts, but can also include plant seeds or other plant parts that are not part of the intended food ingredient. As an example, raisins have a defect tolerance of 20 fruit fly eggs or larvae per ounce of dried raisin. You will never see that as they are dried down with the raisins. What is humorous to me is that organic raisins are more likely to have these “defects” than non-organic raisins!

In my estimation, the most common insects consumed are stored product beetle and moth species. These are often ground up with the grains and end up in our flour, then breads, cookies, etc. Some years ago, I had my students look at “natural” bread that had used unbleached flour and we were able to find the bits and pieces of some of the grain beetles. To the eye, these are just the little brown specks in the bread that most would think are the parts of the grain shells!

Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?

Insects often take on the flavors of their foods or what they are cooked in, just like shrimp. It has been my experience that grasshoppers often have a nutty flavor (the muscles and lipids) with some grassy overtones (likely the remains of what was in their guts). I’ve often thought that one could create “designer” grasshoppers by feeding them some herbs just before harvesting the grasshoppers for roasting. LOL! When I was a graduate student at Penn State, several of my fellow students and I went on a foraging trip to find insects, cook them, and eat them. What we found is that you don’t want to eat beetle grubs recovered from an oak log! They were full of bitter tannins. On the other hand, beetle grubs recovered from a maple log were nutty to slightly sweet in flavor.

How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?

The “yuck” factor is always difficult to overcome. Most Americans will eat some insects as a novelty item, not as a regular part of their diet. But, there are always some adopters that are not afraid to try something new. Part of the yuck is the look of insects. This is why the acheta powder works as the powder doesn’t look anything like the cricket and the powder can be easily incorporated into granola bars, cookies, etc. The second issue will be getting approval from the FDA. While they allow unintended “defects” in our foods, they have very strict rules about additives. One would have to ensure that any insect powder or additive material was “clean and safe” for human consumption. Like with our other food processing trains, this may require regular onsite inspections and evidence of regular quality control sampling of the product(s).

Andrea M. Liceaga, Ph.D.
Professor, Protein Chemistry & Bioactive Peptides Lab Director, Sensory Evaluation Lab
Department of Food Science, Purdue University

Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?

There are over 1,900 species of edible insects reported so far to be consumed across the world. Each species varies in protein content according to its growth stage, species, etc. Nevertheless, insects overall are an excellent source of good quality protein.

What are three benefits of incorporating insect-based food into one’s diet?

The main benefits are that their protein is a “complete” protein (i.e., contains all essential amino acids; similar to beef, chicken, pork, fish, etc.) and farming insects for food and feed is deemed more eco-friendly (more sustainable) because they use less resources to grow and produce more protein compared to other conventional protein sources such as beef. Insects are also a good source of chitin, which can act as a fiber.

What are three misconceptions about eating insects?

That they are filthy, not nutritious, or that they are not meant to be eaten (insects have been eaten by humans for thousands of years…even the Bible mentions the practice of eating insects!)

What insects are Americans most likely to eat — or already consuming?

Crickets and yellow mealworms are the two most farmed/consumed species. Black soldier fly is also very popular for producing proteins destined for animal feed. Furthermore, the following species are currently approved as “food-grade” in the European Union: Yellow mealworm (Tenebrio molitor), lesser mealworm (Alphitobius diaperinus larvae), House cricket (Acheta domesticus), African migratory locust (Locusta migratoria migratorioides), and Tropical banded cricket (Gryllodes sigillatus).

Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?

Many crickets and grasshoppers have a nutty, savory taste. In countries where insects are normally consumed (for example in Mexico), these are prepared in delicious traditional dishes that include soups, tostadas, salsas, etc. just like you would prepare a beef or chicken dish.

How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?

Well, many Native American cultures already eat insects. I think the rest of us will eventually normalize this food source into our diet. Something similar happened with lobster when in the 19th century it was considered a terrible food (see newspaper records from New England highlighting that for humanitarian reasons, prisoners should not be fed lobster more than 2-3 times/week; nowadays, lobster is an expensive delicacy that many of us enjoy)

Methodology

First, we determined the factors (metrics) that are most relevant to rank the Top States to Try Edible Insect and Wildlife Cuisine. We then assigned a weight to each factor based on its importance and grouped those factors into 4 categories: 

  • Access
  • Climate 
  • Regulatory
  • Interest

The categories, factors, and their weights are listed in the table below.

For each of the 50 U.S. states and the District of Columbia, we then gathered data on each factor from the sources listed below the table.

Finally, we calculated scores (out of 100 points) for each state to determine its rank in each factor, each category, and overall. A state’s Overall Score is the average of its scores across all factors and categories. The highest Overall Score ranked “Best” (No. 1) and the lowest “Worst” (No. 51).

Note:

  • The “Worst” among individual factors may not be No. 51 due to ties.

Sources: U.S. Department of Agriculture, FindLaw, BUGSfeed, National Oceanic and Atmospheric Administration, National Park Service, Wide Open Spaces, and Google. 

Final Thoughts: Bug Out

Eating insects, or entomophagy, is more than just a trend — it’s a tasty and eco-friendly way to boost your nutrition while helping the planet. Around 2 billion people already enjoy bugs as part of their diet, and according to the American Heart Association, these critters are packed with protein, healthy fats, vitamins, minerals, and fiber

Insects are dietary staples in many parts of Asia, Africa, and Latin America. Now, this practice is catching on in the U.S., with insect farming becoming a viable solution to food security

With around 2,100 edible insect species globally, there’s plenty to choose from. 

Eating bugs isn’t just good for you; it’s good for the Earth. By choosing insect protein over traditional livestock, you help reduce deforestation and greenhouse gas emissions

For those who might be squeamish about eating insects, products like cricket flour or protein powder offer an easier entry point into the world of entomophagy.

Inviting bugs into your backyard might seem counterintuitive, but these tiny critters can play a big role in a sustainable diet. If you have a shellfish allergy, be cautious and avoid eating insects. They can trigger similar allergic reactions thanks to the shared protein tropomyosin. 

Explore some fun ways to turn your backyard into a bug buffet and embrace the adventure: 

Can’t catch up on your yard work after a long day of foraging? Hire a local LawnStarter pro to handle it while you explore the great outdoors.

Media Resources

  • North Carolina (No. 3), Minnesota (No. 4), and Alaska (No. 50) have the highest number of animals legal to hunt. However, Alaska has the lowest number of edible pest species, including both terrestrial and aquatic vertebrates and invertebrates. All 3 states require hunting and fishing licenses, ensuring that harvesting wildlife is regulated and sustainable.
  • In last place, D.C. has some of the lowest numbers of edible pest species and a ban on hunting, with locals venturing to Maryland or Virginia to partake. Despite its vibrant food scene, D.C. is home to only 1 restaurant serving insect dishes, and interest in entomophagy is low
  • 8 states are missing out on the crunchy, tasty, and sustainable alternative protein, tying for the lowest interest in entomophagy. All but one, Vermont (No. 46), lacks local restaurants serving up bug-based cuisine.
  • Florida (No. 5), Illinois (No. 8), and Virginia (No. 6) tie for the highest number of edible pest species, and all 3 states boast at least 1 restaurant serving up insect cuisine. Local interest in bug-based dishes is also buzzing.
  • Virginia (No. 6) and Wyoming (No. 49) are leading the charge when it comes to harvesting roadkill. Virginia’s new law allows residents to claim roadkill year-round, making the most of unfortunate wildlife encounters. Meanwhile, Wyoming has taken it a step further with a handy app that lets residents report and locate roadkill for harvesting. 

Firsthand experience: This is all about edible insects and wildlife, so I tried Tricky Cricky’s Hot & Spicy Gourmet Roasted Crickets. My review: Yum. There’s minimal crunch and lots of taste. If you don’t look too closely, you’d never know you were eating crickets. Much healthier snack than sweets, but carrots and apples are also healthy and they are 7X cheaper. That said, I wonder if anyone makes churro-flavored crickets to sprinkle atop ice cream…

Main Photo Credit: Ernesto / Adobe Stock / License 

Kimberly Magerl

Kimberly Magerl

Kimberly Magerl is a writer and editor specializing in landscaping, gardening, lawn care, and pest control. She enjoys growing orchids, tending to fruits and vegetables in her garden, and cooking with her home-grown herbs.