"Could beetles, dragonfly larvae and water bug caviar be the meat of the future?"

"As the global population booms and demand strains the world's supply of meat, there's a growing need for alternate animal proteins. Insects are high in protein, B vitamins and minerals like iron and zinc, and they're low in fat. Insects are easier to raise than livestock, and they produce less waste. Insects are abundant. Of all the known animal species, 80% walk on six legs; over 1,000 edible species have been identified. And the taste? It's often described as 'nutty.'"

Nutty, indeed!

One thing about insects for food — beyond the benefits cited in the article — is you don't have to bone them. Instead of bones, they have an exoskeleton, and you know how we humans love crunchy outer shells on our food.

Insect outer skeleton, the cuticle, is made up of two layers: the epicuticle, which is a thin and waxy water resistant outer layer and contains no chitin, and a lower layer called the procuticle. The procuticle is chitinous and much thicker than the epicuticle and has two layers: an outer layer known as the exocuticle and an inner layer known as the endocuticle. The tough and flexible endocuticle is built from numerous layers of fibrous chitin and proteins, criss-crossing each others in a sandwich pattern....

Sandwich! Mmmm.... sandwich....