Najuana Dorsey's fork trembled as she tasted the first bite of cake. It didn't help that she knew the ingredients: cake mix, eggs, sugar and one cup of roasted crickets.
To pass Frank French's field biology class at Georgia Southern University in Statesboro, students must make--and eat--a dish made with bugs and other wild things.
Friday's meal started with dandelion fried rice, quiche made with cat brier vine and iced tea brewed from acorns. But the "cricket sock-it-to-me cake" turned out to be the hit of the cook-off.
"You got something that should have been a nut, but it was a cricket," student Brooke Hawk said.