Photo gallery To serve insects — and eat them!
Students, faculty and community members whipped up and ate tasty dishes made partly of crickets, mealworms and other insects, at an April 26 Cooking with Insects workshop. As the global population increases and climate change intensifies, eating more bugs is one way to feed everyone sustainably. Chef Joseph Yoon, the executive director of Brooklyn Bugs, led the workshop in the Food Applications Lab in Babcock Hall. It was part of a three-day community series about edible insects called Swarm to Table, sponsored by WUD Cuisine, the Global Health Institute, the Department of Food Science, and the Department of Entomology.
