dried crickets

       Entomologist Kristy LeDuc shares information about using insects to create food colorings and glazes during a summer camp program at the Oakland Nature Preserve.
       Sofia Torre (left) and Riley Cravens prepare to put flavored crickets in their mouths during ONP training camp.
       DJ Diaz Hunt and Oakland Conservation Director Jennifer Hunt generously display tasty treats for crickets during summer camp.
       Employee Rachel Cravens (right) helps Samantha Dawson and Giselle Kenny catch an insect in a net.
       The theme for the third week of the summer camp at the Oakland Nature Sanctuary was “Useless Spine,” with a talk about insects by entomologist Christy Leduc. She shared information about invertebrates, including insects, spiders, snails, and millipedes, and told students facts such as: 100 grams of peanut butter contains an average of 30 insect fragments, and 100 grams of chocolate contains an average of 60 fragments.
       ”My mom loves chocolate and I love chocolate and I don’t know what to tell her,” said one camper.
       Leduc told the participants that there are 1,462 species of edible insects, and on Thursday, July 11, campers were given freeze-dried crickets to choose from in three flavors: sour cream, bacon and cheese, or salt and vinegar. About half of the students opted to try the crunchy snack.
       The day’s activities included a catch and release expedition, during which mosquito nets and insect containers were distributed to campers and delivered to the reserve.
       Community Editor Amy Quesinberry Price was born in the old West Orange Memorial Hospital and raised in Winter Garden. Aside from earning a journalism degree from the University of Georgia, she was never far from home and her Three Mile community. She grew up reading the Winter Garden Times and knew she wanted to write for a community newspaper in the eighth grade. She has been a member of the writing and editing team since 1990.