Dr. Mike Burgett, retired apiculture specialist, Oregon State, used to  
address this in his entomology classes.  He told me an amusing story.
 
Apparently, to make this all more palatable, he dried and ground the  
insects into a powder, which he then used with flour in cookies (I think his  
wife was the chef).  Turned out, he eventually ended up adding Grape Nut  
cereal to provide a bit of crunch.  Students refused to believe that they  were 
eating insects without the crunch.  
 
Jerry

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