We are depleting natural resources to feed our current population and will have to find solutions for sustainably feeding an increasing global population. Chef Joseph Yoon, founder of Brooklyn Bugs, asks us to consider that there are over 2,000 types of edible insects that over 80% of the world’s nations already consume with different flavor profiles, textures, and functionality. Imagine if we tapped into the expertise and creativity of talented chefs to help us define and understand how best to utilize edible insects as part of the solution toward a more sustainable planet.
Samples of dishes made with edible insects will be offered.
This event, which is free and open to the public, is sponsored by the Center for Sustainability and the Environment with generous underwriting support from Wells alumna Deb Callahan ’85. The foods served will be prepared by Chef Yoon with the able assistance of Chef Patrick Liebacher and his students in the Culinary Arts program at Cayuga Community College.
