Entomophagy is slowly gaining in acceptance, and there are numerous indicators that the demand for edible insect products surpasses current supply. Although crickets, mealworms, and others are available through commercial insect farms, much more can be done. Several candidate species possess the desirable attributes. The workshop, led by Dave Gracer and Zack Lemann, included an overview of the entomological, cultural, environmental, nutritional, culinary, and safety aspects of entomophagy and a cooking demonstration and tasting.