Americans, Canadians and Europeans sure have some weird eating habits. We eat things like cows, eggs, potato chips and whatever it is that goes into hot dogs. Yet we turn our nose up at an abundant, high-protein, sustainable and yes — tasty — foodstuff that literally swarms all around us. Most of the world does not share the European taboo against eating insects. You can find soy-fried grasshoppers in Japan, escamol made from ant larvae in Mexico, and grilled Palm weevil larvae in Ghana. Insects have been an important part of the human diet since, well, probably forever. Our closest relatives on the evolutionary tree, chimpanzees, get a substantial portion of their protein and calories from grubs and other insects. The Holtz Center for Science and Technology Studies is hosting a panel this week to help us just get over it, and Lyn McGregor tells us all about it.