I was able to take these photos due to the privilege of living among people who have a deep understanding of the soils of the forests around them.

Their understanding of the soil means that they know how to find and befriend tiny, aggressive ‘hebo’ – black wasps. They know which are male, which are female, which are drones and which are new queens. They know from glancing at the forest floor around them and from checking the direction of the wind and the sun and from recalling the weather events of the current year, where these wasps are likely to have made their home.

‘Hebo’ live in the soil. Their name in japanese means ‘bee of the earth’, and every year in springtime hundreds of people with a great love and respect for these creatures seek out their nests while they are still small. Once found, they bring the nests back to their homes and raise them on a rich diet in order to eventually harvest and eat some, and preserve others. For every three nests harvested in autumn as the earth cools, one is left to ensure next year’s harvest, and thousands of well-fed new queens vacate their nest to hibernate over the winter, leaving behind their beautiful construction (the main nest shown in the picture, with its columns and caverns).

But back to the springtime. Finding the entrance to a springtime wasp nest is hard enough, but this is only the beginning. The nest may be as small as a ping pong ball, and the entrance tunnel may be several inches long. And the nest itself is fragile and papery; the soil itself is its main source of protection. The next task, then, is to feel your way into the soil, through the tunnel and any tributaries, and to carefully dig out the nest without harming the wasps.

This composite image for InTandem is dedicated to a man who was famed for his ability to do just this. His name was Mr Keiji Ando, he was a teacher by profession, and I as his unofficial student (one among many) learnt a great deal from his love and understanding of the ‘bees of the earth’ and the ecosystem in which they lived. He was the elected leader of the national wasp society in Japan, and just three months ago he told me with his usual infectious enthusiasm that once again in June this year he was looking forward to seeking out the nests in the forests surrounding his home.

Unfortunately this wasn’t to be – I think he knew this, and was voicing his dreams in full knowledge of their fragility, something that isn't easy – and he passed away from a very aggressive and swift cancer in April, when the wasps had barely emerged from their hibernation.

Thanks to Mr Ando I was able to see the world from a wasp’s eye view, and with this image I invite you to do the same.

Mr Keiji Ando, you were an inspiring and unforgettable friend and teacher. Thank you for everything, and I hope that I can do some justice to your enthusiasm for life and generosity of spirit in my own life and work.

Our work on edible insects is starting to draw attention here in Oxford! To start things off, here is my supervisor Pete Scarborough talking about the mind-altering properties of hornet liquor, the ethics of vegetarianism and larvae consumption, and solving the major problems of population-wide disease and food insecurity in a world increasingly affected by climate change.

And next up, for any of you in the Oxford area keen to try edible insects for yourself (and perhaps even win a bottle of hornet liquor), here's an advert for a workshop that we (Annie, Becca and I) we are putting on next weekend, at Tandem festival:

Annie is a psychologist and Becca is a geographer. We're all interested in the interrelated issues of culture, health, environmental impact, psychology, consumer choice and sustainability, in relation to edible insects. Here's a brief description of what our workshop will involve:

       This 1.5hr workshop will explore the culture, the taboos and the deliciousness of traditional insect foods, concluding with some information about sustainability issues surrounding this unfamiliar food source.

       Sponsored by Tsukahara, a small Japanese family enterprise specializing in wild foods, we offer approximately 20 participants the opportunity to experiment with some hands on insect cuisine and the chance to win a unique insect product.

       But it’s not exclusive - everyone is welcome to show up and join the discussion and taste exploration.