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What world traveler hasn't declined at least one local "delicacy"? A decade ago in Oaxaca, Mexico, I turned up my nose at chapulines, a steaming plate of toasted grasshoppers. "Tastes like chicken," my waiter said as he smiled unconvincingly. But overcoming disgust for "edible insects" may be the easiest way to meet global food needs, according to a fascinating, if occasionally stomach-churning, report from the UN's Food and Agricultural Agency (FAO), which is based, of all places, in Rome.
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