Mackenzie Wade, junior in anthropology, cooks and eats beetles and grasshoppers on a regular basis, believing that bugs may be a cultural key to solving sustainable food problems. Wade's entomophagic lifestyle began as a semester-long class project for Environmental Anthropology class, and she now hopes to turn her insect-eating habits into a business. (Parker Robb | The Collegian)

Wade checks up on the mealworms and duckling beetles she grows in a small three-drawer storage container under her bed. Wade says she soon plans to upgrade to a container with a heating system so that the insects grow much faster. Without heat, they take several months to mature. (Parker Robb | The Collegian)

Mackenzie Wade, junior in anthropology, cooks and eats beetles and grasshoppers on a regular basis, believing that bugs may be a cultural key to solving sustainable food problems. Wade's entomophagic lifestyle began as a semester-long class project for Environmental Anthropology class, and she now hopes to turn her insect-eating habits into a business. (Parker Robb | The Collegian)

Wade pulls a tray of larvae mealworms and duckling beetles from her oven April 29, 2015. (Parker Robb | The Collegian)

Wade raises these duckling beetles and their mealworm larvae in a drawered container she keeps under her bed. Insects are more nutritious, cheaper and more sustainable as a food than, say, beef, but the practice of eating bugs is not yet culturally accepted in the United States. (Parker Robb | The Collegian)

Wade pulls a tray of larvae mealworms and duckling beetles from her oven April 29, 2015. (Parker Robb | The Collegian)