One thing about attending a NSTA conference, you get to try local cuisine, as well as an occasional unusual treat. I just spoke to this teacher from Pittsburgh who told me he sampled a scorpion in the exhibit hall. The chef didn’t recommend any sauces so as not overwhelm the scorpion’s natural flavor. It also sounds like the big ones can be juicy. But that was just one part of his NSTA experience!
[youtube]http://www.youtube.com/watch?v=tnXJQNstDIg[/youtube]