Dr. Jeffrey Cohen recently published in The Conversation, promoting his work in Oaxaca, Mexico on chapulines (seasonal toasted grasshoppers). In Oaxaca chapulines are more than a snack; they are a food deeply rooted in tradition and are a part of everyday life. Women known as chapulineras, harvest these insects early in the morning from maize and alfalfa fields.  The grasshoppers are then boiled, toasted, and seasoned with ingredients such as garlic, chile, and lime. Nutritionally, chapulines are rich in protein and other nutrients. During periods of scarcity, they’ve acted as a dependable fallback in local diets. Although chapulines have gained attention from tourists and food lovers, the livelihood of these vendors, who are mostly rural women, depends on consistent local demand and traditions that date back thousands of years. Dr. Cohen’s work on chapulines and chapulineras offers a powerful lens into how food culture, gender, economy, and resilience intersect in Oaxaca.

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