Members of the Entomology Club displayed their culinary critter skills Monday morning in front of TV cameras and reporters in Room 205 of MacKay Hall.

Students made caramel apples with meal worms, chocolate-covered grasshoppers and Jell-O Jigglers with crickets, commonly known to club members as “bug blocks.”

The club’s bug-cooking abilities were being taped by a camera crew for a segment to air on “Ripley’s Believe It or Not” early next year. The segment should run on a show about odd food and strange cooking on TBS.

“I’ve been collecting and trying to raise bugs ever since I was old enough to run into the woods,” said Nathan Brockman, treasurer for the Entomology Club and junior in entomology. “I actually like to eat the super grubs straight, but my favorite recipe is the Jell-O crickets because you can actually see them when you eat them.”

Collecting, cooking and eating bugs is only natural for the members of the Entomology Club.

“I like the caramel apples because when you roast the worms they taste just like nuts,” said Carol Fassbinder, Entomology Club ag council representative and freshman in entomology.

Gretchen Schultz, president of Entomology Club, also likes the caramel apples and mealworms. “I like the mealworms because they have a nice, peanuty flavor,” she said.

Schultz, sophomore in entomology, lauded the health benefits of eating bugs.

“Insects have low fat and more protein than most meats. They’re really healthy for you and plentiful.” she said. “They’re already bite- sized, so you don’t have to cut them up.”

She also said bug-eating really isn’t as weird as it may seem.

“Everyone eats insects every day; ketchup and peanut butter have high concentrations of bug parts,” Schultz said.