Eat Yummy Bugs

Bug Dinner

New Date: April 12, 6pm sharp at Psychedelicatessen, in Burlington, VT
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Who wants to eat bugs? We have lots to serve you and in various forms. This is going to be an exciting event, with incredible food. Our environmental mission is as strong as our love for food, so all other ingredients are organic and as locally sourced as possible!

We serve our dinners family-style to encourage fertile ground for community building. Our goal is to provide food for thought around topics of sustainability, food justice and environmental stewardship.

The yummy bugs for this dinner are farm-raised and fed non-GMO feed. Our mission is to source ingredients as organically as possible.

Rachael Young offering a spoonful of mealworms. Photo credit: Matthew ThorstonAs we move into the growing and foraging seasons, expect our dinners to get even more wild! Expect wildharvested ants, termites, grubs and wasps cooked with wild greens and fungi.

This event is kid-friendly. Psychedelicatessen is an experience in itself, and if you've not been yet, we're excited to introduce you.

Psychedelicatessen's Phinn will be selling and serving lassis and other incredible (insect/alcohol-free) drinks. Alcohol will not be served by the venue.

Featured Press

Eating Insects for Dinner Could Save the World

by Ethan de Seife

Rachael Young has been getting a lot of attention for her culinary explorations. But the founder of the pro-entomophagy organization Eat Yummy Bugs is, more than anything, a conservationist. "It informs everything I do," she says.

Much of what Young does these days is spread the word that not only are insects delicious, but eating them on a large scale could have huge health and environmental benefits and open up profitable, sustainable avenues of commercial agriculture. The first step, she says, is to get past the cultural stigma attached to eating insects — a task for which she is well prepared.

Young, 33, knows that the revolution of insect eating will never arrive unless bugs can be prepared in tasty, non-icky ways. Which is why she teamed up with chef Mark Olofson and the adventurous spirits at Burlington's ArtsRiot to host a "bug dinner": a showcase of just how tasty bugs can be.

Read more at Seven Days...

How to eat yummy bugs

by A.K. Streeter

When Rachael Young was a kid, the produce on her dinner plate came from her father's garden. She was a stickler for looking over the greens to remove the hidden critters from her food. She didn't want to encounter any bugs once the food traveled from fork to mouth.

Fast forward a couple of decades. From dedicated vegetarian, Young has become a dedicated bug eater, and she's whipping up recipes she hopes will convince the rest of us to sample mealworms, crickets, and all other types of insect proteins. Eat Yummy Bugs is Young's business, and it grew out of a love of her home state and a desire to conserve the land and the waterways.

Young wants people to 'comfortably use insects in culinary creations' because she considers the effect of meat production on the planet so deleterious. While she's always had a vegetarian mind-set, in her home area of rural Vermont there's a strong agricultural community that has viewed cows and other livestock as livelihood. Young wants to expand the agricultural norm to include bugs: in addition to being nutritious, Young considers them a renewable resource that reproduce exponentially and need much less water, food, and space than cows, chickens, and sheep.

Read more at treehugger.com...

Do I Dare To Eat A Bug?

Ric Cengeri

When you sit down to dinner tonight, chances are you won’t be digging in to meal worms or crickets or any other insects. But if Montpelier environmentalist Rachael Young has her way, you just might.

Young is on a mission to, as she puts it, "educate the Western public" and dispel the taboo that hovers over the consumption of insects. "Because most of the world eats bugs, it's clear that [they're] a real food," she told Vermont Edition's Ric Cengeri. Not only are insects a viable source of protein, Young says, but raising them is less resource-intensive than raising animals for meat. And the taste is starting to catch on. "Insects are the new darlings of the avant-garde food world," NPR recently proclaimed.

Young arrived to her interview with a platter of insect confections for sampling, and discussed why and how bugs can make excellent, and even tasty, meals.

Listen to the interview at VPR.net...