This is among our favorite pieces ever written about us, and extensively covers our story and point of view. Please read!
Brooklyn Bugs Festival (Nov. 14th-16th) is going to be FUN, delicious, educational, and completely bugged out! All events will include unique and special ento-cuisine featuring edible insects. Help spread the word!!! Special thanks to Nip Rogers for the wonderful poster illustration!
Entosense - black ants
Think about your favorite protein—maybe it’s lamb chops, beef filet, or duck breast. Now think about how often you may eat your favorite dish—special occasions, maybe a handful of times a year, or if you’re lucky, monthly?
We’d like to encourage you to explore the broad range of #edibleinsects, and find one you can consider your “favorite,” and find times to share them with your family and friends. One of our favorites, are these black ants from our wonderful sponsors Entosense, Inc. #brooklynbugs
Merci Mercado - chapulines
Many people may consider steak or pork to be their favorite dish, but don’t consider the way they are farmed and slaughtered. The same people that love steak, may actually be disgusted by images of the whole animal being butchered. They have removed the idea of the animal when it was alive to an ingredient or delicious finished product.
A similar transformation must occur for us with #edibleinsects, and we need to redefine our relationship with them—we need more chefs and cooks posting their Ento-Dishes so that people can start craving and imagining edible insects as deliciously plated food. Join the movement! Thanks to our sponsors Merci Mercado for their delicious chapulines (grasshoppers).
Entomo Farms - Crickets
We all make sacrifices in our lives for what we consider is either better for ourselves or our environment. Maybe it’s walking up a flight of stairs instead of taking the elevator, or bringing your own tote bag when you go shopping, or buying locally grown, organic foods.
If you knew that #edibleinsects are scientifically proven to be a nutritious and healthy form of protein, that it’s significantly more sustainable than your traditional livestock, and that it’s farmed and harvested for human consumption—why wouldn’t you at least try it? Thanks to our sponsors Entomo Farms for their ongoing support and crickets! #brooklynbugs #foodforthought
Thanks to Keleigh Nealon and Inside Edition for covering our work and helping to promote Smithsonian Channel’s #BugBites. We love that you tried all the dishes and shared our point of view without sensationalizing #edibleinsects. This brings Americans one step closer to normalizing the practice of eating edible insects—a practice the UN endorses to address the issue of food scarcity, and how we can responsibility and sustainably produce enough food to feed the human population in the future. #brooklynbugs
*Full Episode Streaming - please share* What an incredible opportunity for us to share why the UN endorses #edibleinsects to address the issue of food scarcity, and provide a solution for how we can responsibly and sustainably feed the world’s burgeoning population in the near future. This is not a food trend; it is a MOVEMENT in the western world. After all, 80% of the world’s nations already eat edible insects, but it’s been marginalized and stigmatized in western culture.
Edible insects can be farmed sustainably, with far less resources and harm to the environment, are scientifically proven to be nutritious, and most importantly, it is an ingredient that is farmed and harvested for human consumption. We have to separate our idea of bugs as pests, and edible insects as a food ingredient for humans.
Think about the human heart—it’s an organ. But somehow, Valentine’s or Cupid or whoever was able to brilliantly reimagine the symbol of the ❤️ as a universal sign of love. This is what I challenge everyone to help us do. How can we normalize a sustainable, nutritious, and delicious product? Our answer is through education and engagement. We want to engage chefs, students, scientists, children, policy makers, artists, writers, and everyone to this MOVEMENT, to help raise appreciation and awareness for the practice of eating edible insects. We are inclusive, and want to build the community—we need your help and involvement to do so!
We don’t advocate for people to exclusively eat edible insects, or give up meat entirely. Rather, if even ten percent of Americans ate edible insects once a week, for Buggy Thursday, even that would have a tremendous impact on our environment.
Thanks to the Smithsonian Channel for featuring us on their #bugbites series, and to Live with Kelly and Ryan for allowing us to share our work with your audience. We couldn’t have asked for a better way to challenge millions of people to rethink their relationship with food. And as always, thanks to mom and dad for everything.
Oct 11th at 9am
We are thrilled to be invited to appear on Live with Kelly and Ryan to promote #bugbites, and our work with the Smithsonian Channel! Appearing on shows like this will help validate #edibleinsects and the work that we are doing to raise appreciation and awareness for edible insects.
The festival schedule that he covered was:
Sept 1 - at Kinfolk 94 - Conference Speakers and Presentations, special ento-lunch by Nha Minh and ento-dinner by Dinner Echo.
Sept 2 - at tbd Brooklyn Beer Garden - Vendor Market, Insect Petting Zoos, Entomophatron. and Bug Banquet with David George Gordon (at Brooklyn Kitchen)
Sept 3 - Community Brunch - special ento-brunch at Guadalupe Inn.
Read all about it HERE to get primed up and excited about our next Brooklyn Bugs Festival (Nov 14th-16th, 2018)!
We are so excited…
about our new website, about our involvement as an ambassador for edible insects, about all the advancements we are seeing in the industry, about the upcoming research we will be conducting with numerous universities and scholars, about sharing our love and passion of cooking with edible insects, and for the next BROOKLYN BUGS FESTIVAL on Nov 14th-16th!
We’ll be posting regularly on our blog, and we look forward to sharing our thoughts and experiences with you.
Very truly yours,
Chef Joseph Yoon