Despite how much I hate insects, I do have some weird interest in seeing what they taste like (not raw or alive, of course). I’ll get that chance next week, as I accepted an offer to attend Bugs & Brews as part of the Swarm to Table event series taking place April 25-27 in and around Madison.
A University of Wisconsin-based research project called the Mission to Improve Global Health Through Insects (MIGHTi) came up with the idea. Its goal is to investigate the role of edible insects in sustainable food systems and global health.
Why is this important? According to the MIGHTi, as the global population increases and climate change intensifies, we will need to develop sustainable and resilient strategies for agriculture and food security. That’s where insect agriculture comes into play. It typically requires less land, feed and freshwater inputs than conventional livestock to produce a comparable amount of food.
Swarm to Table kicks off at 1:30 p.m. Thursday, April 25 at UW’s Engineering Hall where Chef Joseph Yoon will share his innovative work with Brooklyn Bugs. Then at 4 p.m. at Dejope Residence Hall, Dr. Arnold van Huis, author of dozens of research publications on edible insects, will give a lecture called “Insects for Food, Feed and Health: a Global Perspective.” Both events are free.
The aforementioned Bugs & Brews is taking place at 7:30 p.m. at Wisconsin Brewing Company. Attendees will be able to sample 4-6 craft beers matched for flavor with crickets and other insects. Tickets cost $20, though the event is already sold-out.
You do get another chance with Bugs & Brews II, which is scheduled for 6:30 p.m. Friday, April 26 at Regent Market Co-Op and still has tickets available. You also can cook with insects at a workshop from 4-6 p.m. at Babcock Hall.
Closing out the series is the Gourmet Insect Feast and Art Exhibit, starting at 6 p.m. Saturday, April 27 at The Crossing on campus. The event is a multi-course, insect-focused banquet emphasizing fresh and local ingredients. Tickets are $25; however, it also is sold-out.
Photo courtesy of Swarm to Table
