The No-Budget Diners' Guide: How to Survive on Dirt, Bugs, Bark & Leather

By David Clark

As the economy sputters, everyone's looking for new ways to save on food. So, we've collected a whole bunch of no-budget meal ideas for those of you daring enough to scrimp.

1. Tree Bark

A classic meal of human desperation, tree bark has become a must-have during periods of scarcity. But you don't have to eat it al dente the way termites and beavers do. Inhabitants of the Lapland in Finland, for example, are known to make bread with ground tree bark during cruel winter months, and several Native American groups use tree bark as a dietary supplement. In fact, the Adirondack Mountains derive their name from a derisive term for the Algonquin Indians that means "tree eaters."

Not all bark is equally edible, so you'll have to experiment with your neighborhood flora. Some popular favorites include aspen, birch, willow, maple, and pine—trees common in cities and forests alike. So sharpen your teeth and dig in!

How to Prepare
For the choicest strips of bark, be sure to go for the nutritious, tender inner layer known as the cambium. (Eating the outer bark would be no more pleasant than chomping into your bookshelf.) If some resin or gum oozes out as you pry off the main course, be sure to lap it up for quick energy. Here are a few fun ways to serve tree bark:

"¢ Raw. Shred finely and chew thoroughly.

"¢ Slice it into strips and boil it to make a rustic pasta. Top with sap, dandelion greens, or insect parts (see entry #2). Alternatively, you can add the noodles to a stew.

"¢ Dry and grind into flour. The ground bark is pretty versatile and can be mixed with water into a breakfast gruel, baked into bread, added to soup for extra body, or even guzzled straight like Pixy Stix.

2. Bugs

With more than 10 quintillion of these creepy crawlies infesting the planet, bugs are a virtually limitless source of protein and flavor. Bug eating exists in nearly every culture; in fact, approximately 10 percent of the protein consumed around the world comes from bugs! There are grasshopper tacos, steamed ant eggs, and even fried tarantulas. In the United States, the FDA permits a limited quantity of insect parts in commercial foods, such as five fly maggots per pound of pizza sauce. While most of our bug eating in this country is unintentional, it doesn't have to be.

Crickets and grasshoppers: First, pluck off the barbed legs, because they can chafe your digestive tract. Then, roast the body for a snack that's both crunchy and nutritious.

Ants: Boil for 6 minutes to neutralize the formic acid of the stingers. After that, inhale them by the handful.

Caterpillars: They can give you a mouthful of tiny hairs, like licking a kiwi, so bite off the heads and then squeeze the insides into a pot. Boil and serve warm.

Worms: The dirt from the insides must be removed before they can be eaten. This can be done by starving them for one day, or squeezing out the dirt by hand.

3. Leather

How to Prepare
Before cooking, rinse and dice the (preferably undyed) leather, then pound the pieces between stones to tenderize. For a satisfying soup, you can boil the leather until relatively tender, then add seasonings such as dried worms and nettles. Leather can also be chopped up and roasted to make nutritious chips. And remember to drink plenty of water; leather's generally dry as a bone.

4. Dirt

How to Prepare
The secret to good dirt eating is simply to choose wisely. Soil that is rich in clay tastes the best, and it can be enhanced by adding salt and vinegar. When you find a good source, save some in a plastic bag so you can snack on it all day long. Of course, if you're looking to enjoy the original mud pie, garnishing the meal with a few worms never hurts.

This article originally appeared in mental_floss magazine.