There are caterpillars and then there are CATERPILLARS. Tamsin Walker saw one of the latter on a visit to a Berlin lake. Creepy, crawly, huge and tenacious.
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A little secret about Berliners: They don’t tend to make use of their abundant lakes unless the weather forecast is predicting long hours of scorching sun. And since there hasn’t been much of that this summer, the beaches and waterfront lawns have had relatively few visitors.
But my blood is too British for the prospect of an afternoon spent on the grass beneath an overcast and slightly weepy sky to be in any way off-putting. So last weekend, my family and I packed our swimming things and a picnic, and headed off to the breezy lake.
Since it was "only" 20 degrees, we were alone but for the resident wildlife. Ducks, which I love. Mosquitoes, which I don’t, and would never try to save according to the ways of my zen colleague. And something I had never seen before.
It was brought to my attention by my daughter first shaking her wet swimming costume at the ground and then trying to scrape something off it with a stick. That something was a snake. A little snake. A very little snake. Okay, it was a caterpillar. But it was a big one. Honest. And once we finally managed to separate it from the bathing suit, which given its tenacious, sticky grip took a while, it writhed, flipped and raised its horned head.
Oh yes, you read right. It had a horn. A brilliant flash of luminous turquoise that looked like one of those things you really want to touch, but probably shouldn’t if you are at all partial to the concept of life. So, hands firmly behind our backs, we stood and watched, transfixed. We didn't scream much, and only quivered a little.
But what is it?
When the boat rental man walked past, not having a rush on customers and all that, I asked him if he could shed any light on the mysterious creature rearing up at our feet. He gave it the once over, shook his head and went to fetch the lifeguard, who since we were no longer in the water, had no lives to guard.
He strutted from his pier to where we were keeping a pathetic distance from the writhing creepy crawly, cast his eye over it, looked at us like we were the biggest numpties on the planet and said: "It’s a lime hawk caterpillar." Oh, right.
I nodded, clearly betraying the fact that I had no idea what he was talking about, because as he walked back to his chair overlooking the serenely empty lake, he said: "It’ll be a butterfly soon."
So now I know. Except strictly speaking, it will be a moth. A lime hawkmoth, which is also known by the more poetic and less military sounding name of Mima tiliae, feeds off lime trees not only on the shore of a deserted Berlin lake, but right across the Palearctic region.
That being so, chances are I’ll come across another one in the future. And when I do, I will be all the wiser. I’ll know, for starters, that its turquoise blue horn, which by the way is not poisonous, is actually on its bottom as opposed to its head, which makes it more of a tail than anything else.
And I’ll know too, that when it rears its head, it is in self-defense. So I won’t stand gawping at its fear. Nor will I shrink back at its size. I’ll be altogether tougher. After all, I’m not afraid to picnic in the rain.
Bugs for Breakfast?
Researchers say insects are the perfect sustainable food of the future. Bugs are chock-full of protein and are easy to cultivate. So what's all the buzz about?
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Bon appetit?
Bugs can be tasty. So why is it that we don't we eat more of them? There are plenty of reasons to do so: insects are easy to raise and consume fewer resources than cows, sheep or pigs. They don’t need pastures, they multiply quickly and they don't produce greenhouse gasses.
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Healthy and hearty
Water bugs, scorpions, cockroaches - on a stick or fried to accompany beer: these are delicacies in Asia, and healthy ones at that. Insects, especially larvae, are an energy and protein bomb. One hundred grams of termites, for example, have 610 calories - more than chocolate! Add to that 38 grams of protein and 46 grams of fat.
Image: picture-alliance/Christoph Mohr
Vitamin bombs
Insects are full of unsaturated fatty acids, iron, vitamins and minerals says the UN’S Food and Agriculture Organisation (FAO). The organization wants to increase the popularity of insect recipes around the world.
Image: picture-alliance/Wildlife
Yummy!
In many countries around the world, insects have long been a popular treat, especially in parts of Asia, Africa and Latin America. Mopane caterpillars, like the ones shown here, are a delicacy in southern Africa. They're typically boiled, roasted or grilled.
Image: picture-alliance/africamediaon
A la carte
Even international fine cuisine features insects. And in Mexican restaurants, worms with guacamole are a popular snack. Meanwhile, new restaurants in Germany are starting to pop up that offer grasshoppers, meal worms and caterpillars to foodies with a taste for adventure.
Image: AP
Spiders in a skillet
In Europe and America, beetles, grubs, locusts and other creepy crawlers are usually met with a ‘yuck!’ The thought of eating deep-fried tarantulas, a popular treat in Cambodia, is met with great disgust. But is there a good reason for that response?
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Gourmet grasshoppers
Fine food specialists Terre Exotique (Exotic Earth) offer a grilled grasshopper snack. The French company currently sells the crunchy critters online via special order. A 30-gram jar goes for $11.50 (9 euros).
Image: Ynsect
Sustainable and ecological
There are about 1,000 edible insect varieties in the world. Bees are one of them. They're a sustainable source of nutrition, full of protein and vitamins - and tasty for the most part. The world needs to discover this delicacy, says the UN's Food and Agriculture Organization.
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Fact: Mealworms environmentally friendly
In 2012, researchers used ecological criteria to monitor mealworm production at an insect farm in the Netherlands. The result? For the production of one kilogram of edible protein, worm farms use less energy and much less space than dairy or beef farms.
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Beetle treats
Even in Germany, insects used to be eaten in abundance. May beetle soup was popular until the mid-1900s. The taste has been described as reminiscent of crab soup. In addition, beetles were sugared or candied, then sold in pastry shops.
Image: picture-alliance/WILDLIFE
Cuisine for cows
French start-up Ynsect is cooking up plans to offer ground up mealworms as a cost-effective feed for animals like fish, chicken and pigs. This could benefit the European market, where 70 percent of animal feed is imported.