Podcast appearances and mentions of brooklyn bugs

Yes! In many parts of the world, insects are a regular part of people's diets. Bugs are an efficient source of protein, and many cultures find them delicious. Some countries, like the US, don't have a strong culture of insect cuisine, but that's starting to change as people look for ways to feed a growing global population without using as many resources as we currently do. So insects might be an important part of our future diets as well. With all the talk about cicadas this summer, eating bugs has been making news for adults. So, in this bonus episode, But Why learns about cooking up insects with Joseph Yoon, edible insect ambassador at Brooklyn Bugs. Download transcript

This spring, countless cicadas will arrive en masse, in a way that we haven't seen in over 200 years, and that we won't see again until 2245. But beyond their buzzing mating call, did you know that they're perfectly edible? Joining host/producer Jim Hanke this week are University of Illinois Extension educator and Good Growing podcast host Ken Johnson (to discuss the science behind this historic horticultural event) and chef Joseph Yoon of Brooklyn Bugs, who educates listeners on how cicadas can be best collected, prepped, cooked and served.  Follow Good Growing on YouTube | Follow Brooklyn Bugs on Instagram Follow WBBM Newsradio: TikTok | Facebook | Instagram | X

This spring, countless cicadas will arrive en masse, in a way that we haven't seen in over 200 years, and that we won't see again until 2245. But beyond their buzzing mating call, did you know that they're perfectly edible? Joining host/producer Jim Hanke this week are University of Illinois Extension educator and Good Growing podcast host Ken Johnson (to discuss the science behind this historic horticultural event) and chef Joseph Yoon of Brooklyn Bugs, who educates listeners on how cicadas can be best collected, prepped, cooked and served.  Follow Good Growing on YouTube | Follow Brooklyn Bugs on Instagram Follow WBBM Newsradio: TikTok | Facebook | Instagram | X

This spring, countless cicadas will arrive en masse, in a way that we haven't seen in over 200 years, and that we won't see again until 2245. But beyond their buzzing mating call, did you know that they're perfectly edible? Joining host/producer Jim Hanke this week are University of Illinois Extension educator and Good Growing podcast host Ken Johnson (to discuss the science behind this historic horticultural event) and chef Joseph Yoon of Brooklyn Bugs, who educates listeners on how cicadas can be best collected, prepped, cooked and served.  Follow Good Growing on YouTube | Follow Brooklyn Bugs on Instagram Follow WBBM Newsradio: TikTok | Facebook | Instagram | X

This spring, countless cicadas will arrive en masse, in a way that we haven't seen in over 200 years, and that we won't see again until 2245. But beyond their buzzing mating call, did you know that they're perfectly edible? Joining host/producer Jim Hanke this week are University of Illinois Extension educator and Good Growing podcast host Ken Johnson (to discuss the science behind this historic horticultural event) and chef Joseph Yoon of Brooklyn Bugs, who educates listeners on how cicadas can be best collected, prepped, cooked and served.  Follow Good Growing on YouTube | Follow Brooklyn Bugs on Instagram Follow WBBM Newsradio: TikTok | Facebook | Instagram | X

This week Amanda and Kelly are joined by Roger McMullan to talk about periodical Cicadas and his graphic novel about them. Amanda has never seen a cicada. We talk about predator satiation, brooding, and the ever-present desire to scream. Tangents include road trips, lantern flies, eating bugs. Mentioned in the episode: Roger's graphic novel: https://mcmullanhouse.org/portfolio/cicadapocalypse/   Cicada ID app: https://www.cicadasafari.org/   "Singing Sushi" Recipe: https://www.montclair.edu/newscenter/2021/05/19/cicadas-safe-to-eat-sustainable-delicious-recipes/   Edible Insect Ambassadors, Brooklyn Bugs: https://www.brooklynbugs.com/   NPR story about the 2024 double emergence: https://www.npr.org/2024/01/21/1225925053/billions-of-cicadas-will-buzz-this-spring-as-two-broods-emerge-at-the-same-time   Send us questions and suggestions! BugsNeedHeroes@gmail.com Join us on Instagram: https://www.instagram.com/bugsneedheroes/ Join us on Twitter: https://twitter.com/bugsneedheroes Join us on Reddit: https://www.reddit.com/r/BugsNeedHeroes Hosted by Amanda Niday and Kelly Zimmerman with editing by Derek Conrad with assistance from Chelsey Bawden Created by Derek Conrad and Kelly Zimmerman. Character artwork by Amanda Niday. Music is Ladybug Castle by Rolemusic.

Chef Joseph Yoon is an Edible Insect Ambassador, a world renowned thought leader in entomophagy, the practice of eating insects. He founded Brooklyn Bugs in 2017 to normalize edible insects through delicious, creative, and educational programming. From kitchens and classrooms to stages around the world, Chef Yoon shares the incredible potential of not only edible insects, but the burgeoning innovation in Insect Agriculture to create resilient solutions for our global food systems.Joseph Yoon: “One of the ways is not to take it from a theoretical dogmatic approach of... ‘We have a sustainable nutrient dense food. It will solve the climate crisis. All we have to do is eat some bugs, friends.' That would not work. And I think that that's what a lot of the scientists were actually doing. My approach was entirely from the opposite side. ‘We have this delicious, incredible food source that happens to also be sustainable, incredibly nutrient dense, and we can prepare any single dish you can possibly imagine with it.' The only limitations with insect protein lie with our imagination.”00:23 Intro to Joseph01:10 Bugs and sustainable nutrition02:13 Metamorphosis from fine dining to food justice04:42 Exploring the wide variety of flavors and functions of edible insects06:10 Shifting negative thoughts to acceptance and celebration08:10 Changing our food system is like interdisciplinary calculus 10:42 Regenerative circular nature of insect agriculture13:18 Following the data to find scalable solutions15:37 “Bugifying” familiar foods to connect with people19:28 Balancing marketing, education, and regulations23:06 Importance of regulatory frameworks, policies, and incentives24:57 Insect agriculture to improve livelihood26:16 Elevating the deliciousness of edible insects29:38 Takeaways for changemakers LinksBrooklyn BugsFAO Report: Edible Insects Future Prospects for Food and Feed SecurityInternational Fund for Agriculture Development Keep in TouchSubscribe, rate, review the show at foodlabtalk.comFollow Food Lab talk on YouTube and LinkedIn*The views expressed by the guests in this podcast don't necessarily represent the host's views, nor those of his employer.

On this episode of 1050 Bascom, we welcome Edible Insect Ambassador Joseph Yoon to the podcast for the first time. Founder of Brooklyn Bugs, Joseph is a world leader in entomophagy (eating insects) and insect agriculture. He attended COP27 as Chef Advocate for the United Nations' International Fund for Agricultural Development (IFAD), and has appeared in articles by the New York Times, the Washington Post, and the Guardian. He recently took to the screen in a Fox News Special — an experience we asked him about today. In our interview with Joseph, we dive into his journey to becoming one of the world's largest Chef Advocates for insects and how he became so passionate about edible insects. We also asked Joseph to explain the environmental benefits and cultural aspects of eating insects, before taking a closer look at the meat industry itself. We covered a lot of ground in this episode, and we learned so much. We hope you will too.

This month's episode focuses on the use of insects as food for humans and feed for livestock. Dr. Eric Smaling from Wageningen University provides a global perspective on increasing the impact of edible insects. Dr. Sevgan Subramanian at ICIPE talks about turning plagues of pests into protein. IFAD's Antonio Rota also joins us. Chef Joseph Yoon of Brooklyn Bugs and Shobhita Soor of Legendary Foods Africa talk about the culinary, cultural, nutrition and business side of things. Back in the programme is Lara Gilmore who cofounded Food for Soul. Then we have the second in our series from the Global Donor Platform and news from Tajikistan in the second part of our Impact Assessment mini-series. This is Farms. Food. Future. – a podcast that's Good for You, Good for the Planet and Good for Farmers brought to you by the International Fund for Agricultural Development. For more information: https://www.ifad.org/podcasts/episode32 https://www.brooklynbugs.com/ https://legendaryfoodsafrica.com/ https://www.foodforsoul.it/  

Joseph Yoon is a chef and ambassador for cooking with edible insects. Joseph has an incredible knowledge of insects, and he promotes their use as a nutritious, ethical, and sustainable food source. His message has been gaining massive exposure in the last two years, so I was grateful to have him join TVTV. * There was a bit of electronic feedback that began with just fifteen minutes left in the conversation. We cleaned up most of it, but thank you for bearing with a bit of background hum during that time. Check out Joseph Yoon and Brooklyn Bugs: https://www.instagram.com/brooklynbugs https://www.brooklynbugs.com/ https://www.edibleinsects.com/joseph-yoon-of-brookly-bugs/ Support TVTV on Patreon: www.patreon.com/thevoyagesoftimvetter

Insects are cheap, packed full of nutrients, and farming them for food could help save the planet. Convincing more people to eat them, though, remains a big challenge. Tamasin Ford speaks to three insect entrepreneurs trying to persuade the squeamish, especially in Europe and North America, to overcome their fears of crickets, worms, and spiders, and instead see them as a tasty, sustainable, alternative source of protein. We also hear that it's not just the ‘yuck factor' holding this fledgling industry back - should governments, chefs, and climate campaigners be doing more to support it? If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk Producer: Simon Tulett Contributors: Joseph Yoon, chef and executive director of Brooklyn Bugs; Marjolaine Blouzard, former co-owner of Bugs Cafe; Andy Holcroft, founding director of Grub Kitchen and Bug Farm Foods. (Picture: A dish of peas, carrots and worms prepared by chef David Faure. Credit: Didier Baverel/Getty Images/BBC)

In this first ever 4-person episode of Here We Are, I get to geek out all about cicadas with Barrett Klein (who is a good friend of mine and very popular Here We Are guest), Joseph Yoon (Executive Director of Brooklyn Bugs), and Gene Kritsky (Entomologist and cicada expert). We discuss the origin of cicadas, the cultural aversion to eating insects in West, the interesting relationship cicadas have with prime numbers, and more! Barrett Klein: https://www.pupating.org/ https://www.uwlax.edu/profile/bklein/ Gene Kritsky's new book "Periodical Cicadas: The Brood X Edition": https://amzn.to/3yygAMg Cicada Safari app: https://cicadasafari.org/ Joseph Yoon: https://www.brooklynbugs.com/ https://linktr.ee/brooklynbugs Learn more about your ad choices. Visit megaphone.fm/adchoices

In this first ever 4-person episode of Here We Are, I get to geek out all about cicadas with Barrett Klein (who is a good friend of mine and very popular Here We Are guest), Joseph Yoon (Executive Director of Brooklyn Bugs), and Gene Kritsky (Entomologist and cicada expert). We discuss the origin of cicadas, the cultural aversion to eating insects in West, the interesting relationship cicadas have with prime numbers, and more! Barrett Klein: https://www.pupating.org/ https://www.uwlax.edu/profile/bklein/ Gene Kritsky's new book "Periodical Cicadas: The Brood X Edition": https://amzn.to/3yygAMg Cicada Safari app: https://cicadasafari.org/ Joseph Yoon: https://www.brooklynbugs.com/ https://linktr.ee/brooklynbugs Learn more about your ad choices. Visit megaphone.fm/adchoices

We might think of insects as pests, annoying little creatures that enter our homes uninvited, that buzz incessantly and bite us without cause. But insects make the world go round. They can be found in nearly every environment, and it's estimated that over 90% of the animal life forms on Earth are insects. The balance of the natural world depends on them. This week, we're putting insects front and center. We unpack the mysterious patterns of cicadas in the US, investigate the presence of radioactive isotopes in bees, meet a self-professed edible insect ambassador, and do some insect cooking of our own. Further Reading and Listening: For more of DJ Armen Hammer's music, check out his Soundcloud.Find professor Raupp's undergraduate lab, the Cicada Crew.To learn more about Paul Volante's study on cesium-137 in honey, you can read the full article in Nature Communications.Learn more about Joseph Yoon and Brooklyn Bugs at brooklynbugs.com or on Instagram. For more on David George Gordon visit davidgeorgegordon.com or on Twitter.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Do you want to learn about eating insects? On this week’s Chefs Without Restaurants Podcast we have Joseph Yoon. He’s the executive director of Brooklyn Bugs, as well as the chef/owner of Yummy Eats and Dinner Echo. Joseph views his participation in this global food movement as an extension of his commitment to his community, and volunteers his time and resources with both Brooklyn Bugs and Yummy Eats.Brooklyn Bugs is an advocate for edible insects, and their mission is to raise appreciation and awareness for them through delicious, educational, and creative programming.  Their work has been featured on the Smithsonian Channel, New York Times, NPR, Food and Wine, and Gizmodo, as they strive to introduce edible insects as a sustainable source of protein that can be found in your pantry, eaten as a snack, and beautifully plated by chefs. Joseph first got into edible insects as a collaboration with artist Miru Kim. She’s someone he had really wanted to work with, and she was looking to serve insects for people to eat as part of her Phobia/Phagia project.Besides being a sustainable protein source, in the right hands, insects are also delicious. We discuss a few of the ways that Joseph likes to use them, and we talk about the parallels between eating insects and offal. If you’ve ever wanted to learn more about edible insects, this is the podcast episode for you.================Joseph Yoon================Brooklyn Bugs InstagramThe Brooklyn Bugs WebsiteBrooklyn Bugs Facebook PageBrooklyn Bugs TwitterLots of other links to Joseph’s workMiru Kim================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Today we discuss Anna Kendrick’s surprising “Twilight” tweet (3:04), Amazon’s new “Modern Love” series (8:13), Lena Dunham’s interview with The Cut (14:09), Christmas tree eyebrows (19:47), and Chef Joseph Yoon joins the table to discuss edible insects at Brooklyn Bugs (25:02).

This is our last podcast before heading out the Brooklyn Bugs festival that is running from November 14-16 in Brooklyn!

Chef Joseph Yoon and The Bug Chef, David George Gordon chat with Cricket Man about the upcoming Brooklyn Bugs Festival and the Bugsgiving feast coming up November 14-16 in Brooklyn.

I recently interviewed my two good friends David George Gordon (The Bug Chef) and Chef Joseph Yoon of Brooklyn Bugs to talk about the Upcoming Brooklyn Bugs Festival this November 14-16. During the interview we got to talking about David George heading over to Turin, Italy this week for a Slow Food conference at Salon del Gusto.

On today's podcast we talk with Dr. Marianne Shockley, University of Georgia, Dr. Valerie Stull, MIGHTi (The Mission to Improve Global Health Through Insects), and Justin Butner, media correspondent for Little Herds and Brooklyn Bugs and get a preview of what to expect at the upcoming conference.

Joseph Yoon started his career in music but decided to pursue his love of cooking and became a private chef and caterer. It was while catering an exhibition with an artist friend that he cooked with insects for the first time, and he hasn't looked back. As the Founder of Brooklyn Bugs, Joseph has become an advocate for eating insects and an expert in the diverse and flavorful works of edible bugs. Join us for a conversation (and tasting) of some of the world's most delicious insects! Why Food? is powered by Simplecast

Season 3 opens with a conversation with the brilliant and driving force behind the Brooklyn Bugs phenomenon Chef Joseph Yoon, who talks about some exciting edible insect events that are coming up on both coasts of North America. For the West Coast we talk with Chef Yoon about bringing Brooklyn Bugs to the L.A. Bug Fair, and also presenting his culinary artistry at the exclusive upcoming Ento dining event in San Francisco’s The Battery, a club of forward-thinkers.  For the East Coast, we discuss the upcoming “Eating Insects Athens” event happening this August in Athens, Georgia. Over in the Cricketlicious Café, ChefPV whips up some “Vegan-ish Oatmeal Custard Cakes”, and we debut a new weekly segment that will cover the world of edible insects in Europe called “The European Buzz” anchored by our Friend “Florian from France”: Florian Nock, brand manager for Jimini’s, Europe’s largest supplier of edible insects. Also, there’s good news for “As the Crickets Chirp” fans!

On this week’s Season 1 finale of the Ento Nation podcast we talk with Chef Joseph Yoon. Joseph is a top rated private chef and caterer based in New York City. He is the Executive Director of Brooklyn Bugs, and also the Chef/Owner of Dinner Echo. Joseph is a true culinary artist, who’s passion for cooking is rivaled only by his passion for life. We have an energizing and fascinating conversation about many things, including the challenges of being an “Ento Chef”.   In the Cricketlicious Café, ChefPV makes us some Gingersect Cookies, and they are awesome! And we’ll also talk about what’s coming up, for the Ento Nation. … Gingersect Cookies INGREDIENTS 1/3 cup HONEYWORMS (thawed) 7 TBSP MAPLE SYRUP 1 cup ALL PURPOSE CRICKET FLOUR 1 tsp BAKING POWDER 1/8 tsp BAKING SODA 2 TBSP FIVE SPICE POWDER 2 TBSP GINGER (minced) 1/3 cup WHIPPED CREAM CHEESE 3 TBSP COCONUT OIL 1 EGG 1/8 tsp HIMALAYAN PINK SALT 1 cup POWDERED SUGAR   DIRECTIONS Preheat oven to 350°F. In a small mixing bowl, mix HONEYWORMS with 2 TBSP MAPLE SYRUP and set aside. Whisk together CRICKET FLOUR, BAKING POWDER, BAKING SODA, FIVE SPICE POWDER and GINGER in a large mixing bowl Set Aside. In a separate mixing bowl, combine CREAM CHEESE, COCONUT OIL, remaining MAPLE SYRUP, EGG and SALT until creamy and smooth. Combine wet ingredients with dry ingredients and mix until evenly incorporated. Measure enough dough for desired cookie size and roll into a ball. Put POWDERED SUGAR on a plate and roll dough balls to thoroughly cover, puncture middle with your thumb and fill with the honeyworms. Grease a baking tray with coconut oil, arrange cookies on the tray then place tray into the oven for 14 - 20 minutes. Remove tray with cookies and sift powdered sugar over cookies and let cool about 5 - 10 minutes then ENJOY!!!  

Chef Joseph Yoon wears many hats, he runs a private chef company called Yummy Eats that also does markets, a fine dining pop-up event company called Dinner Echo and is the executive director of Brooklyn Bugs, NYs first festival dedicated to entomophagy, the cooking and eating of insects. Tune in as Harry and Joseph talk about the protein source of the future and how we should all be eating more creepy crawlies. Feast Yr Ears is powered by Simplecast