http://trekmagazine.alumni.ubc.ca/2014/december-2014/features/the-love-bug/

This article got me really excited. It’s so neat to read about all of the weird and wonderful places a GRS degree can take you. I’m not someone who usually spends too much time worrying about what job I’ll get (or won’t get) after graduation. I’ve always thought that if you’ve really got a passion for something, you are bound to find somewhere you can indulge it, at least in some way, shape or form. Sometimes, however, when I think about how quickly graduation is approaching, I feel a seize of panic. What if I can’t find my place once I’ve got this degree? Reading about Afton Halloran instills a new confidence in the power of passion and in serendipity.

You always hear people say bugs are the food of the future. It seems reasonable given their environmental, health and social benefits as outlined in the article. I would love to say that I am excited by the prospect. I like to think of myself as someone with adventurous taste buds – I’ve eaten moose brains right out of the scull and munched on all kinds of other exotic delicacies – but I have to say, there’s something about the idea of crunching on the exoskeletons of insects that really grosses me out. It’s a texture thing I think. The sound I imagine they’d make in your mouth is too much for me. It’s these kinds of silly preferences that will likely slow the appearance of insects on dinner plates in the Western world. As dustinbright said, we’ve got some pretty funny ideas of what is and is not okay to eat. For some reason we’ve deemed bugs too icky for dinner even though they’re enjoyed by people almost everywhere else in the world. I hope that for the sake of our planet we, as a society, are able to transcend our arbitrary penchants and be open to the idea of a new, sustainable protein source: bugs!