Describing the edible insect series of events held April 3-6 at the University of Maryland Eastern Shore as a “unique experience” would be an understatement. Who knew the campus and community would respond with sell-out attendance, capped at 75, to sample dishes such as cricket mac’ n cheese and buggy chocolate bark with crickets and mealworms at a Family Bug Buffet and scorpion crackers at a Bug Banquet, the culminating event to the weeklong adventure in dining and insect agriculture research? Even UMES President Heidi Anderson was game for the experience.
Celebrity Chef Joseph Yoon of Brooklyn Bugs of New York (at left) worked side by side with Paul Suplee, (at right) a senior lecturer in UMES’ Culinary Arts Program, creating “delicious dishes” with protein-packed ingredients—edible insects. Fan favorites were the cricket bread with black ant butter and the deviled buggy eggs featuring grasshoppers and black ants.
Delmarva proved welcoming.
“I love that we were able to share the tremendous potential and innovation of insect agriculture to address food security, sustainability and workforce activation,” Yoon said. “I was even out in the community and someone recognized me and was like, ‘Aren’t you that chef for the edible insect events?’ It was very cool.”
Yoon’s connection with Ebony Jenkins, (at left) a doctoral student in food and agricultural sciences at UMES, while taping a PBS-NOVA project led him to the university to help highlight her work under the mentorship of Simon Zebelo, an associate professor of entomology and plant biology.
When asked about the concept of entomophagy, the consumption of insects as a source of nutrition, Zebelo taps his finger to his temple. “It’s all in here,” he said simply.
Although it may seem off-putting for people in the U.S., over 2 billion people around the world currently consume insects as a protein source, Zebelo said. Proponents like himself tout it as “economical, environmentally friendly and the future of food.”
“The presentation (of the dishes) was phenomenal—everything was so beautiful you couldn’t resist trying it. Once you took a bite, it was all surprisingly delicious,” said Carrie Samis, (at left on right) manager for Main Street Princess Anne, who attended the 10-course (turned into 12-course) Bug Banquet with a friend and UMES alumnae, Akiima Price, she coerced. “Everyone anxiously awaited the arrival of each new dish. The tempura cicada and the guacamole with ants were favorites at our table. I’m so grateful UMES provided such a unique opportunity to expand our palates and our understanding of entomophagy. I certainly look forward to more culinary events in Princess Anne!”
“I was pleased President Anderson was able to join us, and loved sharing our food and work with her,” Yoon said. “I’m also grateful for the cooperation we received from so many different departments to make our residency such a success. I look forward to returning to UMES!”
Gail Stephens, agricultural communications and media associate, University of Maryland Eastern Shore, School of Agricultural and Natural Sciences, UMES Extension, 410-621-3850, gcstephens@gcstephens
For full photo gallery (photos by Nicole Cook, Gail Stephens and Todd Dudek), click HERE.
Photos in scroll below by Gail Stephens.
