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The Mission to Improve Global Health Through insects (MIGHTi), a UW-based research project, and our partners invite you to engage with nutritional, environmental, artistic, cultural, and culinary aspects of eating insects.

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*Insect Food Photos Provided Courtesy of Brooklyn Bugs*

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Well, for starters, they can be delicious. Worldwide, thousands of species of insects contribute to human diets, and many are prized as delicacies. For creative cooks, the vast biodiversity of insects offers a palette of unique flavors, unmatched in breadth throughout the animal kingdom.

As the global population increases and climate change intensifies, it is essential that we develop creative, sustainable, and resilient strategies for agriculture and food security. Compared to conventional livestock, insect agriculture typically requires less land, feed, and freshwater inputs to produce a comparable amount of nutritious food. Some insects are adept recyclers, capable of turning inedible waste into something nutritious and digestible. Growing insects for human consumption and animal feed promises to be a part of developing equitable, sustainable food systems in the future.

Swarm-to-Table invites the curious public to explore research around insect agriculture and cuisine. Join us in celebrating the role of insects in human health, sustainable agriculture, and existing food culture.

APRIL 25-27, 2024

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SWARM TO TABLE EVENTS

Thursday

April 25th

Free and Open to the Public

Lecture: New Frontiers in Insect Cuisine

1:30 - 3:00 PM

UW 手机上外网, Room 1227

Brooklyn, NY-based chef Joseph Yoon kicks off the series with a lecture about creativity in the kitchen, and his work on the frontlines of innovation in insect cuisine. Come hear his thoughts and enjoy some insect snacks.

Free and Open to the Public

Reception, hors d'oeuvres, and discussion to follow lecture.

Lecture: Insects for Food, Feed, and Health: a Global Perspective

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Lake Mendota Room, Dejope Hall

Entomologist and premier edible insects researcher Dr. Arnold Van Huis travels from the Netherlands to deliver the keynote academic address for the Swarm-To-Table Series. Come engage in discussion and enjoy a reception following the lecture.

Ticket Required

21 and over

SOLD OUT! :(

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Wisconsin Brewing Company

LA-based edible insect advocate Aly Moore hosts an event celebrating the delicious compatibility of Wisconsin craft beers and edible insects. Finding beers that compliment the unique flavor profiles of bugs is serious business, and we're lucky that host Moore is up to the challenge.

SOLD OUT!

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Open to UW Students, Staff, WUD Members & their Guests Only

Registration Required

More Information Available Soon

Cooking with Insects (Workshop)

4:00 - 6:00 PM

Food Apps Lab, Babcock Hall

The UW Department of Food Science, Wisconsin Union Directorate Cuisine Committee, and Chef Joseph Yoon offer students, staff, WUD members and their a chance to get creative in the kitchen with insect ingredients. This hands-on event gives participants the chance to work with Chef Yoon and share their fare.

Ticket Required,

21 and over

ALL SOLD OUT :(

Bugs & Brews II ( Tasting Event)

6:30 - 8:30 PM

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Edible Insect promoter Aly Moore is back for another round of inspired insect and beer pairings, this time at the Regent Market Co-op. Located close to campus, Regent Market offers an intimate setting for this event where Wisconsin craft beers create delightful flavor synergies with edible insects.

SOLD OUT!

2:00-3:00 PM

Science Hall, Room 15, 550 N. Park Street

Entomology, Creativity, and Sustainability: a chat with Barrett Klein

Barrett Klein is a scientist and "entomoartist" who examines the portrayal of insects in art, education, and science. He is fluent in a variety of media and subjects, and will share perspectives on the intersection of entomophagy, culture, insects, and art.

Please join us for an artist talk and discussion:

FREE AND OPEN TO THE PUBLIC

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April 27th

Ticket Required

Reserve your spot here!

$12 Students

$25 Non-students

Swarm-To-Table Gourmet Insect Feast and Art Exhibit

Made Possible by the Sam Graham Catalyst Fund

6:00 - 8:00 PM

The Crossing

1127 University Ave., Madison

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Slow Food UW, MIGHTi, and Chef Joseph Yoon of Brooklyn Bugs have joined forces to bring Madison an unforgettable evening of insect-based cuisine and insect-inspired art. Beginning 6:00pm on Saturday, April 27th in the banquet space of The Crossing, Chef Yoon and the Slow Food UW kitchen team are serving up a multi-course insect themed supper marrying local springtime produce with grasshoppers, ants, crickets, mealworms, scorpions, and more.

Join us for an unforgettable evening of farm-to-table gourmet fare infused with insects, engaging conversation, and a dazzling insect-themed art show. Space is limited, so purchase your ticket today!

Photos Courtesy of Brooklyn Bugs

art by: Joyce Gibson

SOLD OUT!

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Dr. van Huis is an emeritus professor of tropical entomology at Wageningen University in The Netherlands. He is the author of more than 150 peer reviewed publications, including more than 40 research publications on edible insects, and the seminal 2013 United Nations FAO report on the topic. He is founder and editor-in-chief of the Journal of Insects as Food and Feed.

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Joseph Yoon is a professional chef and self-described edible insect ambassador. In his work with 连接外网app软件, he has emphasized the development of beautiful and delicious techniques for cooking insects. His work has been showcased on the Smithsonian channel, and LIVE with Kelly and Ryan, among many other media appearances.

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Aly Moore is an LA-based edible insect promoter, blogger, and pairing expert interested in the role insects will play in foodsystems as agriculture is affected by a changing climate. She specializes in creating perfect pairings between artisanal libations and the unique flavors of insects.