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31 December 2018 | Story Igno van Niekerk | Photo Igno van Niekerk
Insects on the menu
Beetle juice and bug flour; Drs Ismari van der Merwe and Cariena Bothma are researching the possibility of a high-protein diet consisting of insect ingredients.

You’ve just had a tasty milkshake made from grasshopper juice, now for a light snack. Your choice: Salty cricket cookies or a deep-fried ant delight?

One of these days the above delicatessen may just find its way to your local restaurant menu if Drs Ismari van der Merwe, Cariena Bothma, both lecturers in the Department of Consumer Science, and their enthusiastic team of students have their way. Insects as food are rich in protein, often tasty, and having them on a menu is not as far-fetched as you may think. After all, we know what culinary delights mopani worms – and yes – cooked land snails (enjoyed as escargots) have become over the years.

 

Cricket smackerals

 

When Dr Van der Mewe explains the benefits of her team’s vision for a high-protein diet consisting of insect ingredients (cricket flour as an example), one becomes aware that this could be the solution to a myriad of problems. Insects eat much less than our regular menu items such as cows (beef), sheep (lamb chops) or pigs (pork). Insects as an alternative diet will reduce the negative impact that larger animals have on the environment and greenhouse gases. Insects have faster life cycles and it takes less effort and space to breed and feed them.

“Ugh! Ick! Disgusting,” you might think. But picture the taste lab where volunteers are given regular chocolate cookies made with regular flour, and then asked to compare it with cookies made from cricket flour. Dr van der Merwe assures me that most people will be unable to distinguish between them, often even preferring the cricket smackerals.

 

Heathy alternative

 

Insect breakfast cereals, granola, and snack food is a real and viable solution for the developing world where food is scarce, and hunger is a real issue. But is it healthy? Dr Van der Merwe assures me that during the process of ‘bug to flour’, they are addressing the main concern: micro-organisms that might be detrimental to health. Once the insects or processed insect by-products arrive on your plate, it’s a healthy high-protein alternative that might become the next revolutionary diet.

So, stand aside Atkins, beware Banting, and be gone Gluten-free – there is a new diet on its way to the menu. Brace yourself for beetle juice and bug flour: a diet full of proteins, fat, energy, and essential amino acids. 

 

News Archive

#Women’sMonth: A career in Sign Language interpreting proves to be full of rewards for Natasha Parkins-Maliko
2017-08-03

 Description: Natasha Parkins-Maliko new Tags: Natasha Parkins-Maliko new 

Natasha Parkins-Maliko. She
was recently awarded the Pansalb
Multilingual Award in the category:
Translation and Interpreting 2016/2017,
as recognition for her achievements
in a sixteen-year career.
Photo: Supplied

Natasha Parkins-Maliko is an alumna of the University of the Free State who graduated with a master’s in Linguistics. She is a well-rounded interpreter with a language combination of South African Sign Language-English-Afrikaans. She continued her studies and achieved an international master’s in Sign Language interpreting at the Humak University of Applied Sciences in Finland.  Natasha was recently presented with the Pansalb Multilingual Award in the category: Translation and Interpreting 2016/2017, as recognition for her achievements in a sixteen-year career.

“Winning the Pansalb Translation and Interpreting Award for 2016/2017, was for me as Kovsie a pat on the back in the true sense of the word.  The university is where I started my journey in South African Sign Language interpreting, and from then on, I never looked back,” she said.

Her interpreting career has provided many challenges, and was accompanied by great achievements along the way.

A career of fulfilment in Sign Language

“The foundation of my success was laid by my lecturers and mentors, such as Dr Philemon Akach and Emily Matabane, where I trained in the Department of South African Sign Language (SASL) at the university.”

“My determination and success is grounded in the motto, ‘Inspiring Excellence, Transforming Lives’ – a continued journey in excellence gives a renewed sense of pride for all language practitioners in South Africa,” she said.

Natasha went on to work in the deaf community for most of her career. She started as a grassroots interpreter, and is now a professional interpreter registered with SATI (South African Translators Institute). She is also a Sign Language television interpreter on SABC for content such as SABC 3 news bulletins, the budget speech, opening of Parliament, Youth Day broadcasts, January 8th statement broadcasts, MPC Reserve Bank speeches, and many more. Natasha is not only concerned with growing her career – despite her mover and shaker persona, she still takes time to volunteer her services for deaf people who do not have the financial ability to pay for interpreting.

“Winning the Pansalb Translation and
Interpreting Award for 2016/2017, was
for me as Kovsie a pat on the back in
the true sense of the word.”

The journey to excellence never stops
Over and above lecturing in Interpreting and Translation at Wits University, Natasha is still in pursuit of excellence. She is a PhD candidate in the SASL Interpreting programme at Wits University, the first of its kind in the country, and is pursuing an AIIC (International Association of Conference Interpreters) accreditation. Her aim is to put South African Sign Language interpretation on the global map.

As a role model and icon in her field, Natasha is the chairperson of the National Association of South African Sign Language Interpreters (NASASLI), the regional coordinator for the African Federation of Sign Language Interpreters (AFSLI), and the Africa regional representative on the board of the World Association of Sign Language Interpreters (WASLI).  The award presented to her is no doubt a fitting accolade and something all UFS alumni takes pride in.

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