Laura D'Asaro first tried caterpillars on the streets of Tanzania - it was love at first taste! With 1,000+ varieties of edible insects, she sees great potential for the introduction of insects as a new food group. Being a vegetarian off and on most of her life, she is excited about insects as the most sustainable and humane way to eat meat.
Rose Wang's insect-eating adventures began in China when she tried a scorpion. It wasn't until she tried her first mealworm taco that she really understood the possibilities of insects as a food source! As a Psychology major, Rose can't wait to change people's mind about eating insects.
Meryl Natow is an MFA student in Design for Social Innovation at the School of Visual Art and has always had an interest in developing new ways to live. An adventurous eater, Meryl has eaten eel, octopus, frog, squid, tongue, liver, and a variety of other things, and is excited to help others to develop an appreciation for the eating of insects.