Edible Insects Take Center Stage at Fairbanks Museum with Chef Joseph Yoon’s Bug Banquet and Lecture

Edible insects are a sustainable, nutrient-rich protein and are eaten by millions of people around the world. But you won’t find them on the menu around here, except for this week at the Fairbanks Museum & Planetarium in St. Johnsbury. Chef Joseph Yoon of Brooklyn Bugs works in the kitchen, and looks like normal meal prep. But then he gets to an ingredient that might bug some people. Chef Yoon searches for creative ways to add insects in. This self-proclaimed edible insect ambassador has served insects to thousands of people now on his 7.5-year quest to normalize a protein source already eaten by millions of people worldwide. He says if there’s a dish, he has it bug-ified. He has two mottos: One– “more bugs,” and two, “if it doesn’t taste good it’s not going to work.” Most have more than just one kind of insect in them, he says while some people focus on their sustainability and nutrient density, he draws people in by focusing on how they can be prepared deliciously. Many dishes highlight his Korean American heritage, too. Cricket kimchi is his favorite use of edible bugs. And cricket sauce with avocado. With 2,000 edible insects in the world, he says there is a cornucopia of flavors and textures to explore if you can get past your bug bias first. If you fancy giving bugs a try yourself, there are two opportunities for you to do that later this week. Today, there’s a lecture, and on Saturday, the bug banquet. Contact the Fairbanks Museum for more information.