Renowned Chef Joseph Yoon served dishes made from insects at the Bug Banquet held in San Diego State University on Feb. 23.
The chef and edible insect ambassador prepared a menu featuring cricket chili tacos, cricket and chicatana ant tteokbokki and cricket caramel honey popcorn. All dishes were crafted from insects sustainably farmed for consumption. The students who attended the event embraced the opportunity to explore insect-based dishes.
“It’s really good, and it’s pretty. I like the way it (is plated),” said first-year student Giselle Ford. “I would (eat insects) again.”
“We did a survey and we found that the willingness level to eat insects is not that great in the U.S.,” Liu was quoted saying. “We identified that unfamiliarity with the products — and also the disgust factor — are the main barriers. So that’s why we are trying to come up with some interventions to help people overcome that kind of aversion towards the insects.”
Advocating for sustainable nutrition: Chef Yoon’s Bug Banquet initiative aims to educate and empower individuals to make informed decisions about sustainable nutrition. At the event, he also discussed his mission of increasing the acceptance of edible insects and addressing global food system challenges. The New York City-based chef revealed his hopes of one day producing an edible insect cookbook and launching an…
Read the full article here
