免费ssr节点分享 2022

 

Our mission is to raise appreciation and awareness for edible insects through delicious, educational, and creative programming.  Our work has been featured on the Smithsonian Channel, New York Times, NPR, Boston Globe, Washington Post, Live with Kelly and Ryan, and Forbes, as we help explain why the United Nations endorses edible insects to address food security and sustainability.

We strive to introduce edible insects and normalize them in America as a sustainable source of protein that can be found in your pantry, eaten as a snack, and beautifully plated by chefs. 

Please feel free to 小飞机网络加速官网 if you are interested in exploring meaningful ways you feel we can work and collaborate together.

 
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to have found great inspiration during our quarantine after all our bookings were canceled for the rest of the year (all the way through our last booked gig in Sept). Instead of letting this defeat us, we decided to meticulously journal all the food we cook and eat during our quarantine, and present them as a video series for you (see below for our first couple videos)!

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so, what are we doing now?

1) Chef Joseph Yoon is exploring the viability and deliciousness of a vegetarian diet bolstered by insect protein, and sharing how he satiated his life long cravings as an omnivore with edible insects.

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2) Joseph continues to create new dishes and content on our social media. Please follow us for culinary inspiration and daily demonstrations for how to utilize insect protein.

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3) We are assembling “THE HIVE” - a group of our favorite scientists and ento-heroes to tackle the most pressing issues we see in promoting the acceptance of edible insects. We already submitted our first manuscript for publication, and will be sharing more info on this soon.

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Booking now!

Please get in contact with us if you would like us to give a virtual presentation for your class or school (until we can continue going in person)!

We are honored that James Beard Winning food.curated. shared our story in our favorite video feature ever! This video not only shares our mission and highlights our food, but also shows the colorful personality of our Executive Director and Chef Joseph Yoon. You can visit food.curated’s website to read more about this piece by clicking here! We are honored that this documentary won the “Bloomberg Made in NY Award” at the Food Film Festival in 2019.

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We love this piece that Yara Elmjouie did with AJ+ as they discuss the psychology behind why we find eating insects disgusting. Fun, engaging, and educational, this is a video we’d highly recommend you watch as we serve an eleven course dinner featuring edible insects!

Exceptionally well produced video by: In The Know Food

We’re honored that the World Economic Forum featured us in their video on edible insects.

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College tour 2019 Review

Our college tour has been incredibly rewarding, and it’s truly been an amazing experience. We’re grateful to share our work, engage with the students, pose challenges, tour their laboratories, and explore funding opportunities to continue our research together.

Scroll below to see slide shows from the schools we’ve already had the privilege to visit this year. More updates soon!

免费ssr节点分享 2022

免费ssr节点分享 2022

February 8th-15th

Montana State University Residency

April 3rd - 8th

Purdue University

April 24th - 28th

University of Wisconsin at Madison

March 6th - 10th

San Diego State University Grant

April 16th - 19th

Tufts University

May 20th - 22nd

Culinary Institute of America at Greystone

免费ssr节点分享 2022

(Click HERE for Press Page)

Oct 11th - Did you see us on Live with Kelly and Ryan?

Oct 23rd - Super fun Inside Edition Video

Oct 18th - Wonderful piece in Good Day NY

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Bug Bites

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Forbes

This is one of the favorite pieces we’ve read that covers our narrative and point of view.

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New York Times Style Magazine

We were honored to be selected among three chefs globally to share a recipe featuring #edibleinsects in the New York Times Style Magazine.

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Atlantic Journal constitution

A wonderful piece that covers our involvement at the Eating Insects Athens Conference.

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免费ssr节点分享 2022

View fullsize I’m making food that I feel will bring me the most nourishment, while also bringing comfort to my soul...I have to say, I’m really looking forward to seeing my family tomorrow. This veggie bowl has a lot going on. It starts with a white rice, barley, quinoa mix with the soy pickling liquid from the broccoli stems. The veggies have an assortment of different sauces: the radish greens and perilla have a ginger-sesame vinaigrette, the cucumbers and celery have gochujang sauce, raw chrysthanthemum and radishes, kimchi daikon and chayote, and my gochugaru paste (with rice wine vinegar, fish sauce, mirin, sake, quality soy, and sesame oil. Both @exoprotein cricket powder and @entomofarms mealworm powder were used in all the sauces. This hit the spot.
View fullsize I’ve been trying to eat healthier and resisted the temptation to set up my deep fryer all year (cause I would literally use it all the time). I was craving something fried so thought I’d try a mealworm-beer batter in a frying pan after successfully reheating my french fries in the previous post. Spoiler alert: it’s awesome and works great! I had a perfectly ripened avocado, and seasoned it with a spice blend I always have premixed - salt, pepper, garlic powder, onion powder, cricket powder, and paprika. I used a tempura beer batter, and added some lemon and mealworm powder to the batter as well. Both the cricket and mealworm powder is from @entomofarms. I love my spice, and finished it with @sillychillyhotsauce’s habanero sauce mixed with kewpie mayo and lemon. Perfection 😍
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View fullsize Would you like to know more about this crispy salmon skin with salmon tartare, black ants (from @entosense), and wasabi-lime-gochujang sauce? If so, I’d be happy to share more about this dish with you. I love crispy salmon skin, and sometimes, I like to leave a little extra meat on the skin, which also happens to be a particularly unctuous part of the fish. So while I get my skin crispy over a medium high heat, I work on the tartare. Starting with super cold salmon, I uniformly chop it up, and season with yuzu, fresh ginger juice, salt, and white sesame oil (a little milder than regular sesame). This is complimented by the formic acid in the black ants, perilla, and red chili peppers. Be warned—I can guzzle the following sauce and eat it with almost anything! I actually limit how much of it I make so that I won’t eat it all the damn time! It has wasabi, gochujang, kewpie mayo, lime, rice wine vinegar, mirin, sake, sesame oil, and a little sugar. It almost needs to come with a warning sign! Lol. Happy Juneteenth Weekend, and Happy Fathers Day 🙏
小飞机加速器 There’s a lot going on with this dish that I’d like to share with you. First of all, this dish is spicy-ginger cold sesame noodles with locusts and palm weevils. Now let’s break down what all is in this gorgeous dish. I wanted to pack the locusts (from @hargol_foodtech) and palm weevils (from @entosense) with a ton of flavor, and sautéed then in a cricket hydrolysate (from @purdue_ag, @purduefoodscience) chive oil, a copious amount of garlic, scallions, red chili pepper, and my gochujang sauce (with rice wine vinegar, mirin, sake, sugar, and sesame oil). Yummy! Next, I sautéed three mushrooms - shiitake, king oyster, beech - with garlic, scallions, red chili peppers, soy sauce, and my gochujang sauce separately. I wanted to develop a depth of flavor by giving them a char. I seasoned the Korean kuk-soo (wheat noodles) with quality soy, ginger, my gochujang sauce, and ginger. And I thought I’d playfully cut the snow peas to garnish. I happily ate two helpings of this dish for dinner, and then found myself craving it again for breakfast the next morning. Do you have dishes you love so much for dinner that you feel compelled to eat it the next day for breakfast too? xoxo
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