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                                  Our mission is to raise appreciation and awareness for edible insects through delicious, educational, and creative programming.  Our work has been featured on the Smithsonian Channel, New York Times, NPR, Boston Globe, Washington Post, Live with Kelly and Ryan, and Forbes, as we help explain why the United Nations endorses edible insects to address food security and sustainability.

                                  We strive to introduce edible insects and normalize them in America as a sustainable source of protein that can be found in your pantry, eaten as a snack, and beautifully plated by chefs. 

                                  Please feel free to contact us if you are interested in exploring meaningful ways you feel we can work and collaborate together.

                                   
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                                  We are grateful…

                                  to have found great inspiration during our quarantine after all our bookings were canceled for the rest of the year (all the way through our last booked gig in Sept). Instead of letting this defeat us, we decided to meticulously journal all the food we cook and eat during our quarantine, and present them as a video series for you (see below for our first couple videos)!

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                                  so, what are we doing now?

                                  1) Chef Joseph Yoon is exploring the viability and deliciousness of a vegetarian diet bolstered by insect protein, and sharing how he satiated his life long cravings as an omnivore with edible insects.

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                                  3) We are assembling “THE HIVE” - a group of our favorite scientists and ento-heroes to tackle the most pressing issues we see in promoting the acceptance of edible insects. We already submitted our first manuscript for publication, and will be sharing more info on this soon.

                                  OUR FIRST TWO VIDEOS RECORDED DURING QUARANTINE (A lot more coming):

                                  Recorded March 21st - Explorations in Insect Protein - Locust Bibimbap

                                  March 15th - Cricket Miso Soup - can insect protein help develop flavor in a quick, thirty minute soup?

                                  “Chef Joseph Yoon played his saxophone to honor all the front line warriors during #clapbecausewecare”

                                  May 1st - The National Anthem - Brooklyn, NY #clapbecausewecare

                                  May 2nd - Amazing Grace - Brooklyn, NY #clapbecausewecare

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                                  Booking now!

                                  Please get in contact with us if you would like us to give a virtual presentation for your class or school (until we can continue going in person)!

                                  We are honored that James Beard Winning v2rayng免费节点每天更新. shared our story in our favorite video feature ever! This video not only shares our mission and highlights our food, but also shows the colorful personality of our Executive Director and Chef Joseph Yoon. You can visit food.curated’s website to read more about this piece by clicking here! We are honored that this documentary won the “Bloomberg Made in NY Award” at the Food Film Festival in 2024.

                                  ABC - Localish Video

                                  We love this piece that Yara Elmjouie did with AJ+ as they discuss the psychology behind why we find eating insects disgusting. Fun, engaging, and educational, this is a video we’d highly recommend you watch as we serve an eleven course dinner featuring edible insects!

                                  Exceptionally well produced video by: In The Know Food

                                  We’re honored that the World Economic Forum featured us in their video on edible insects.

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                                  College tour 2024 Review

                                  Our college tour has been incredibly rewarding, and it’s truly been an amazing experience. We’re grateful to share our work, engage with the students, pose challenges, tour their laboratories, and explore funding opportunities to continue our research together.

                                  Scroll below to see slide shows from the schools we’ve already had the privilege to visit this year. More updates soon!

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                                  February 8th-15th

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                                  April 3rd - 8th

                                  Purdue University

                                  April 24th - 28th

                                  University of Wisconsin at Madison

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                                  San Diego State University Grant

                                  April 16th - 19th

                                  Tufts University

                                  May 20th - 22nd

                                  Culinary Institute of America at Greystone

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                                  (Click HERE for Press Page)

                                  Oct 11th - Did you see us on Live with Kelly and Ryan?

                                  Oct 23rd - Super fun Inside Edition Video

                                  Oct 18th - Wonderful piece in Good Day NY

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                                  Bug Bites

                                  Chef Joseph Yoon was featured on two episodes of Smithsonian Channel’s #BugBites

                                  Learn More
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                                  Forbes

                                  This is one of the favorite pieces we’ve read that covers our narrative and point of view.

                                  Read more
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                                  New York Times Style Magazine

                                  We were honored to be selected among three chefs globally to share a recipe featuring #edibleinsects in the New York Times Style Magazine.

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                                  Atlantic Journal constitution

                                  A wonderful piece that covers our involvement at the Eating Insects Athens Conference.

                                  read more

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                                  View fullsize I’ve been trying to eat healthier and resisted the temptation to set up my deep fryer all year (cause I would literally use it all the time). I was craving something fried so thought I’d try a mealworm-beer batter in a frying pan after successfully reheating my french fries in the previous post. Spoiler alert: it’s awesome and works great! I had a perfectly ripened avocado, and seasoned it with a spice blend I always have premixed - salt, pepper, garlic powder, onion powder, cricket powder, and paprika. I used a tempura beer batter, and added some lemon and mealworm powder to the batter as well. Both the cricket and mealworm powder is from @entomofarms. I love my spice, and finished it with @sillychillyhotsauce’s habanero sauce mixed with kewpie mayo and lemon. Perfection 😍
                                  View fullsize NYC entered phase two of covid life, and we were only successful in flattening the curve because we collectively stayed at home, wore masks, and followed scientific guidelines. Other areas of the US are spiking right now, and I hope that you can think of the collective good, follow science, and flatten the curve. I celebrated phase two by getting some take out, and decided to make these #Korean #DiscoFries with my leftover fries. I didn’t want to heat up the oven, and decided to crisp them up in a frying pan—worked great! I added some kimchi jigae—an aged kimchi stew with doenjang (a fermented Korean bean paste that has a more assertive flavor than regular miso), melted an aged white cheddar, and topped it off with black ants (from @entosense), and Korean chives. I wish I had more leftovers now 🙃😁
                                  v2rayng苹果客户端下载 Some days are productive, others are pessimistic, and some are mired with loneliness and the desire to hug someone for hours. To those that miss human contact, to those that need to feel loved, I send you my heartfelt, virtual love with this dish. This is a combination of my previous dishes—salmon tartare (with yuzu, ginger juice, white sesame oil, salt), fried rice (wasabi-gochujang sauce, perilla, red chili pepper, lime and black ants from @entosense), and all my love ❤️🖤💚
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                                  View fullsize There’s a lot going on with this dish that I’d like to share with you. First of all, this dish is spicy-ginger cold sesame noodles with locusts and palm weevils. Now let’s break down what all is in this gorgeous dish. I wanted to pack the locusts (from @hargol_foodtech) and palm weevils (from @entosense) with a ton of flavor, and sautéed then in a cricket hydrolysate (from @purdue_ag, @purduefoodscience) chive oil, a copious amount of garlic, scallions, red chili pepper, and my gochujang sauce (with rice wine vinegar, mirin, sake, sugar, and sesame oil). Yummy! Next, I sautéed three mushrooms - shiitake, king oyster, beech - with garlic, scallions, red chili peppers, soy sauce, and my gochujang sauce separately. I wanted to develop a depth of flavor by giving them a char. I seasoned the Korean kuk-soo (wheat noodles) with quality soy, ginger, my gochujang sauce, and ginger. And I thought I’d playfully cut the snow peas to garnish. I happily ate two helpings of this dish for dinner, and then found myself craving it again for breakfast the next morning. Do you have dishes you love so much for dinner that you feel compelled to eat it the next day for breakfast too? xoxo
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