Beef tartare from a test tube?

摘要

If Joseph Yoon controlled the U.S. food system, restaurants would be serving cricket-crusted tempura shrimp, and consumers would grab bags of chocolate-silkworm pupae protein balls from the corner c-store. Perhaps unsurprisingly, his vision can be a hard sell. But as Yoon, executive director of New York City-based advocacy group Brooklyn Bugs, tempts diners with cricket guacamole or an insect-studded fried rice, he often wins them over, spreading the gospel of insects as a sustainable, delicious protein source. "I see the lightbulbs are going off," Yoon says. "Their perceptions are changing."