Edible Insect Workshop: Cooking With Insects 

Nearly one-third of Earth's land surface and much of our fresh water already goes into raising livestock for human consumption. Insects have been suggested as an alternative, environmentally sustainable source of animal protein because these ‘minilivestock’ use far fewer resources and emit less greenhouse gas. Despite some 2 billion people worldwide already enjoying insects as part of their daily diet, Americans have been slow to add this sustainable insect protein into our diets due to learned cultural and psychological barriers, collectively known as the “ick factor.”

Join Chef Joseph Yoon of Brooklyn Bugs in a culinary workshop to learn the art of cooking with insects and the sustainable, nutritional benefits to doing so.

SEC Atrium

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Edible Insect Workshop: Cooking With Insects

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Edible Insect Workshop: Cooking With Insects

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