{"id":7099,"date":"2023-03-17T12:49:37","date_gmt":"2023-03-17T16:49:37","guid":{"rendered":"https:\/\/wwwcp.umes.edu\/sans\/?p=7099"},"modified":"2023-04-18T14:45:46","modified_gmt":"2023-04-18T18:45:46","slug":"umes-hosts-celebrity-chef-for-series-of-edible-insect-events-april-3-6","status":"publish","type":"post","link":"https:\/\/wwwcp.umes.edu\/sans\/connections\/umes-hosts-celebrity-chef-for-series-of-edible-insect-events-april-3-6\/","title":{"rendered":"UMES hosts celebrity chef for series of edible insect events April 3-6"},"content":{"rendered":"
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Edible insects will be served up April 3-6 during a series of adventurous events at the University of Maryland Eastern Shore to promote insect agriculture and the culinary art of celebrity Chef Joseph Yoon<\/strong> (left)<\/em> of Brooklyn Bugs<\/a> of New York.<\/p>\n\n\n\n

\u201cI am honored to work with UMES and students like Ebony Jenkins<\/strong> (below, right)<\/em> to fearlessly cultivate innovative ideas to address food security, mitigate climate change, commit to conservation, create resilient solutions and allow for us to have a positive impact for the environment and future generations through the prism of science, gastronomy and collaboration,\u201d Yoon said.<\/p>\n\n\n\n

For the faint of heart, film screenings followed by a Q&A session and the opportunity to sample bug snacks like grasshopper crunch & munch, or buggy chocolate bark kicks off the series on April 3, from 4-6 p.m. Diving a little deeper, on April 4 Yoon will be the keynote speaker for a symposium from 4-6 p.m. followed by a family bug buffet that will feature \u201cbugified comfort foods” like cricket mac n\u2019 cheese and mealworm lasagna.  <\/p>\n\n\n\n

Full immersion, the crowning event, is a 10-course semi-formal bug banquet. The insect delicacies will be prepared by Yoon and students in UMES\u2019 Culinary Program<\/a> led by Chef Paul Suplee. Some of the items you might expect to see and sample over the tasting menu are scorpion crackers or insect sushi. <\/p>\n\n\n\n

Yoon quipped, \u201cWe don\u2019t want to give away the entire menu just yet!\u201d<\/p>\n\n\n

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Why eat insects? Although not readily adopted in the U.S., over 2 billion people in the world currently consume insects as a protein source, said Jenkins, a doctoral student in food and agricultural sciences at UMES. Rearing insects for human consumption, entomophagy, she said, is economical, environmentally friendly and the future of food.<\/p>\n\n\n\n

Under her advisor, Dr. Simon Zebelo, an associate professor of entomology and plant biology, Jenkins has researched the nutritional value of and potential for insect agriculture opportunities.<\/p>\n\n\n\n

\u201cCrickets, for instance, contain more than twice the amount of protein compared to steak on the same weight basis,\u201d Jenkins said. <\/p>\n\n\n\n

All events are sponsored by UMES Extension and take place in the Richard A. Henson Center. Prices vary from free to nominal. Register at www.umes.edu\/extension\/events<\/a>.<\/p>\n\n\n\n

\u201cOne of my greatest joys is seeing the realization that comes across people\u2019s faces as they try eating edible insects and become aware that it tastes like food, but more importantly, can be prepared absolutely deliciously! We look forward to sharing these mind and mouth opening experiences with everyone at UMES,\u201d Yoon said.<\/p>\n\n\n\n

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Gail Stephens, agricultural communications and media associate, University of Maryland Eastern Shore, School of Agricultural and Natural Sciences, UMES Extension, 410-621-3850, gcstephens@umes.edu<\/a><\/em><\/p>\n\n\n\n

Photos courtesy of Brooklyn Bugs. <\/p>\n\n\n\n