Madison celebrates EATING INSECTS

The University of Wisconsin Undergraduate Entomology Society (UES), in collaboration with Slow Food UW and the Mission to Improve Global Health Through insects (MIGHTi), invite you to Swarm-to-Table 2022!

This event features

  • An insect tasting menu with dishes expertly and creatively fashioned by local Madison chef Andrew Jack

  • An art gallery showcasing insect positive artwork by creators in our community and guest artist Barrett Klein 

  • A micro-documentary produced by UES

  • Prizes for best arthropod-inspired attire 

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Why Eat BUgs?

 

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 and sustainable food systems in the future.


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

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APRIL 2, 2022
2:30-5:00 pm

SWARM TO TABLE EVENT

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Photos Courtesy of Chef Andrew Jack

2:30 - 5:00 PM

April 2, 2022 

The Crossing

1127 University Ave,

Madison, WI 53715

(corner of University and Charter)

Swarm-To-Table Gourmet Insect Tasting  and Art Exhibit
Made Possible by the Sam Graham Catalyst Fund, The Nelson Institute for Environmental Studies, and the University of Wisconsin, Madison's Departments of Life Science Communication and Entomology

The Undergraduate Entomology SocietySlow Food UW, and MIGHTi have joined forces to bring Madison an unforgettable afternoon of insect-based cuisine. We hope to generate enthusiasm for insect agriculture by showcasing edible insects as a delicious, nutrient-dense, and sustainable ingredient.  Beginning at 2:30pm on Saturday, April 2nd in the banquet space of The Crossing, Chef Jack, ORIGIN bread, and the Slow Food UW kitchen team will be serving up a multi-course insect based tasting menu including grasshoppers, ants, crickets, silk worm pupae, scorpions, and more! 

Don't come only for the food!

Our awe-inspiring afternoon of farm-to-table gourmet fare will not be complete without engaging conversation, a micro-documentary highlighting researchers and insect farmers in our community, and a dazzling arthropod-inspired art show featuring local art and guest artist Barrett Klein.

Dress for a night out, keeping in mind that prizes will be awarded for the best bug themed attire... don't hold back!

Space is limited, so purchase your tickets as soon as sales open on March 11th

$15 per guest 

***People with crustacean 

allergies are at an increased risk of experiencing an adverse reaction

to insects***

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SOLD OUT

art by: Joyce Gibson

 

SWARM-To-TABLE proudly features:

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Chef Andrew Jack
Madison, WI

Experimental cook and private chef.

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ORIGIN Breads
Madison, WI

Origin Breads is dedicated to baking small batches of handcrafted and long-fermented sourdough breads using organic grains grown and stone milled in Wisconsin. 

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  Barrett Klein
La Crosse, WI

Anthropoid-arthropod by day and arthropoid-hominid by night, I combine entomology (studying sleep behavior in insects), cultural entomology (how insects affect human culture), and the intersection of science and art as a professor at the University of Wisconsin - La Crosse.

Special Thanks to 

Our Partners & Donors:

 
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