“In the apocalyptic future, we’ll all be eating bugs.” – New York Magazine. Two billion people around the world already eat insects and tout their nutritional benefits: they’re filled with vitamins and are an environmentally sound, gluten-free source of protein. What’s less discussed: how delicious insect cuisine can be when skillfully and creatively prepared. In BUGS, “food adventurers” from Denmark’s Nordic Food Lab (founded by René Redzepi of the famed restaurant Noma), forage, farm, cook, and taste insects with communities in Australia (large white worms), Mexico (ant larvae, or escamoles), the Netherlands (an insect-for-consumption farm), Kenya (pan-fried termite queen), Italy (worm-filled cheese)… and tasting honey ants, venomous giant hornets, and long-horned grasshoppers. Preceded by THE BURDEN, winner of the top prize at the Annecy International Animated Film Festival: a musical set in a fish-run hotel and a call center staffed by monkeys.