Brooklyn Boro

Brooklyn chef’s mission: To popularize dishes made with insects

November 13, 2018 By Raanan Geberer Brooklyn Daily Eagle
In this Nov. 30, 2016, photo, Stephen Swanson shows a bowl of frozen crickets at Tomorrow's Harvest cricket farm in Williston, Vt. Farmers are raising the alternative livestock they claim is more ecologically sound than meat, but is sure to bug some people out: crickets. (AP Photo/Lisa Rathke)
Share this:

Joseph Yoon, executive director of Brooklyn Bugs has a mission: to make eating insects accepted in the mainstream culinary world.

According to Forbes, Yoon, chef at Yummy Eats and Dinner Echo, first became interested in the subject in May 2017, when he was approached by artist Miru Kim, who was working on a project called “Phobia/Phagia” in which she conquers her fear of bugs by consuming them. 

After Yoon started reading up on the subject, he became hooked. He put together the first annual Brooklyn Bugs Festival on Labor Day 2017, Forbes reported. Since then, he has been publicized by The New York Times, “Live With Kelly and Ryan,” Food and Wine, Fox 5’s “Good Day NY” and others. 

Yoon was initially encouraged by a report from the Food and Agriculture Organization of The United Nations that said eating insects should be encouraged for three reasons:

News for those who live, work and play in Brooklyn and beyond

  • Health: Insects are rich in protein, good fats and vitamins.

  • Environment: Edible insects emit fewer greenhouses gases than livestock and don’t require land clearing to expand production.

  • Economy: Even the poorest people can harvest insects because it is a low-tech, low-capital investment.

The key to gaining people’s acceptance of insect-eating is to not serve visible insects on top of a dish. Rather, Yoon said, chefs should bake it into a product. Yoon began by baking cricket gougere, a type of cheesy French pastry, Forbes reported.

Leave a Comment

Leave a Comment