Merrymeeting Community & Adult Education

Discover why insects are the protein of the future in this hands-on cooking class! Learn about global traditions, explore sustainable insect-based ingredients, and get creative in the kitchen as you prepare and taste two dishes featuring both dried and fresh edible insects from Maine companies. All materials and recipes provided. *Those with shellfish allergies may also be allergic to insects. Presented by Sara Gross of Maine Tasting Center.