Entomology and Beekeeping clubs let students name roaches after exes

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bug cookies

The Entomology and Beekeeping clubs at Oklahoma State held a Valentine's Day themed fundraiser in Edmond Low Library from Wednesday-Friday.

In preparation for Valentine’s Day, students and staff at OSU had the opportunity to get revenge on past relationships and gifts for current relationships, all while supporting the entomology department. 

Upon entering Edmond Low Library, a long table with cookies surrounded by smiling faces greeted library goers. These were students fundraising for the Sanborn Entomology Club on Wednesday, Thursday and Friday.

On the wall behind the table hung a list of names including exes, roommates and professors. These names will be given to some unlucky cockroaches, which will later be eaten by a “ferocious animal.” 

Freshman club member Thomas Willis believes the fundraiser is a unique way to get people to donate to the club.

“I like the fundraiser because it’s a great way to get back at an ex without actually getting back,” Willis said. “It’s a way of telling them that to you they are nothing more than a roach.” 

The club charged $3 to name a cockroach, $3 for a cookie or $5 for both. The funds collected will go to the club’s general costs.

After getting revenge, students and staff were able to buy lotion bars and Valentine’s Day cards from OSU’s Beekeeping Club. The lotion bars are all natural and made from coconut oil, shea butter, essential oils, vitamin E and, most importantly, beeswax. The club had several different scents available for purchase including; rose, lavender, Hawaiian, sugar cookie and unscented. 

Other than fundraising, these clubs hoped to raise awareness for the importance of insects. Rayne Key, the president of the Sanborn Entomology Club, said insects are animals, too, and not enough people appreciate them.

“Insects are incredibly important to every aspect of our lives, whether we know it or not,” Key said. “Specifically, agriculture and what we eat. If we didn’t have bees, we wouldn’t have three-fourths of the food that we have at our grocery stores now.”

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