The Future of Eating Insects

55 Grace Street,San Francisco CA 94103

13 May, 2022

Description

Psychology, Culinary Arts, and Sustainability of Eating Insects. Are you curious about eating insects? Is your company interested in sustainable and delicious access to protein? Are you an investor curious about the forefront of agriculture? Please join us! THE FUTURE OF EATING INSECTS is hosted and organized by Brooklyn Bugs, Nonfiction, and Itemfarm. This is the first Nonfiction event of a series focused around design, sustainability, and the future of everything. On Friday 6-10 PM and Saturday 1-5 PM this event will introduce guests to the following: 1) Edible insect tasting menus with Chef Joseph Yoon, cocktails, screenings, and a showcase with experts from numerous interdisciplinary fields. 2) Multiple panel discussions regarding the future of edible insects. 3) Networking opportunities for those interested in Insect Agriculture and Insect Protein. Make sure to join us for both Friday and Saturday. However, it is no problem if you only attend one of the days, we will provide many bites and beverages on both days. Friday May 13th 5:30 pm: Nonfiction’s doors open. Address 55 Grace Street, San Francisco. Street parking or at the Twitter Building Garage Prepare to show your ID. People under 21 are welcome but will not be served alcoholic beverages. 6:00 pm The Buzz (networking), tasting menu & drinks available all night, casual screening, 3D Printer demo by Itemfarm 7:00 pm "How to Start Eating Insects” presentation by Chef Joseph Yoon of Brooklyn Bugs, followed by a Q&A. 8:00 pm Panel discussion: "The Future of Eating Insects”, followed by a Q&A Moderator: Joseph Yoon, Founder & Chef at Brooklyn Bugs Leigh Loper, R&D Chef at The Culinary Edge Ebony Jenkins, Food and Agriculture Scientist at UMES 9:00 pm The Buzz: networking, more tasty bites & cocktails 9:45 pm End Day 1 Saturday May 14th 1:00 pm Nonfiction’s doors open. Address 55 Grace Street, San Francisco. Street parking or at the Twitter Building Garage Prepare to show your ID. People under 21 are welcome but will not be served alcoholic beverages. 1:30 pm The Buzz (networking), tasting menu & drinks available all day, 3D Printer demo by Itemfarm 2:30 pm Fireside chat: a Chef, a Biologist and a Designer talk about "The Future of Eating Insects" Moderator: Phnam Bagley of Nonfiction Chef Joseph Yoon of Brooklyn Bugs Ching-Ching Shiue of Itemfarm 3:30 pm The Buzz: networking, more tasty bites & cocktails, short film screening, cooking demo 5:00 pm End Day 2 Feel free to contact us at info(at)nonfiction(dot)design if you'd like to participate in the showcase. Chef and edible insect ambassador Joseph Yoon is trying to normalize eating edible insects around the world. While most might squirm at the idea, eating edible insects is rooted in environmentalism, and is one tool we can use to make an impact on sustainable food culture. Roasted Asparagus, Butternut Squash, Locusts, Pecorino Romano Insect Kimchi made utilizing Cricket Powder as a substitute for both the fish sauce and glutinous rice flour. Cricket Smoothie L to R: Vespula flaviceps, Manchurian Scorpions, Crickets, Termites, Mealworms, Grasshoppers