By Whitney Bauck for The Guardian.
Broadcast version by Edwin J. Viera for New York News Connection reporting for the Solutions Journalism Network-Public News Service Collaboration

Chef Joseph Yoon is used to people reacting negatively to his creations: he’s watched a child cry when she realized the pumpkin cake in her mouth was made with cricket powder, seen a grown adult spit out his bug-laden bite of food, and endured racist online comments aimed at him for suggesting that scorpions or mealworms are worth eating.

But none of that seems to faze Yoon. If anything, it just reaffirms the importance of his work destigmatizing entomophagy. As the founder of Brooklyn Bugs and a self-described “edible insect ambassador”, Yoon is on a mission to prove that eating bugs is good for the planet – and the palate.

Yoon’s work includes giving presentations everywhere from elementary schools to Harvard, partnering with institutions like the Smithsonian and Nasa on sustainable food initiatives, and occasionally cooking for journalists like me, all in an effort to raise awareness about the planetary benefits and culinary joys of eating bugs.

“I like to share the sense of hope and optimism and to be able to capture people’s imagination through cooking insects,” Yoon said from his kitchen table in Queens over a bite of stir-fried cicadas. “The question is: how do we start changing the perception from insects as pests to something that’s sustainably farmed, nutrient dense and that can add a tremendous amount of flavor to your food?”

Insect consumption has been highlighted by the UN’s Food and Agriculture Organization as an important tool in addressing food insecurity for a growing global population. And since agriculture is the second-largest greenhouse gas emitter after the energy sector, insect eating presents a compelling climate solution, too – crickets, for example, can provide the same amount of protein as cows for less than 0.1% of the emissions.

Yoon pointed out that people have been eating insects since long before the practice was recognized as a climate win. “There are over 2 billion people in 80% of the world’s nations that are already regularly consuming insects,” he said. But the stigma and yuck factor that persist in many places, including much of the US, are what Yoon is interested in changing.

His approach is to lead with the joy of eating. Learning to enjoy consuming bugs might require some retraining of your palate depending on where you grew up, he said, but we apply that training whenever we try new foods from unfamiliar cultures or admonish our kids to eat veggies.

“There are over 2,000 types of edible insects with wildly different flavor profiles, textures and functionality,” Yoon said. “Take garlic, for comparison. Say someone was like, ‘I love garlic, try a piece raw,’ and you’d never had it before, you’d probably be like, ‘This is really intense, I don’t like this.’ You have to learn to work with the ingredient, to roast it, to saute it … We’re just at the very tip of understanding how to truly work with insect protein.”

So where might the entomophagy-curious get started? And what do all these varieties of bug actually taste like? Yoon and I sat down together over a beautifully plated bug tasting menu served in his home kitchen to dig in to those questions and talk through a few of his go-to insect ingredients.

Crickets: a nutty flavor

“Crickets are commonly referred to as the gateway bug,” Yoon told me, serving up a few different varieties of his homemade kimchi that substitute cricket powder for fish sauce. “I’ve cooked easily over 100 unique dishes with crickets.”

Available in both whole and powdered form, crickets are farmed in indoor settings and given a savory, “nutty” flavor by roasting. Yoon noted that crickets are remarkably versatile – you can add the powder to smoothies, baked goods or hummus to increase the protein content, or use them to form a crunchy crust on fried foods.

Grasshoppers: a savory snack

There are many flavor and texture similarities between grasshoppers and crickets, Yoon said, though grasshoppers tend to be a bit meatier. But the grasshoppers he served me, nestled on a bed of delicately arranged avocado and mango, were something special: they were chapulines, seasoned with lime, chillies and salt. Gathered from Oaxaca, Mexico, these are some of the only insects that are caught outside in specially designated fields, Yoon said.

“These are also sold at [T-Mobile Park] in Seattle, and they sell out of grasshoppers every ball game,” he said of the stadium where the Mariners play. They were so tasty that I found that easy to believe – and they were the first insects I looked into buying for myself after leaving Yoon’s kitchen.

Ants: ‘insect caviar’

Yoon described black ants as “insect caviar” and “almost like Pop Rocks” while sprinkling them as a garnish over soft-boiled quail eggs. Their formic acid content gives black ants a bright, citrusy tang, which is why Yoon uses them in “virtually any application where I want a citrus flavor”, he said, whether that’s a vinaigrette or a cocktail.

Weaver ants, while similar to their ebony counterparts, are bigger and “a little woodsier, with a little bit of a lemon flavor”, said Yoon. They’re particularly popular as an ingredient in chutneys or salsas, he added.

Manchurian scorpions: a shrimp-like taste

Despite being some of the more intimidating-looking critters in his pantry – those stingers! – Manchurian scorpions actually have a rather familiar flavor, Yoon noted. “These are brined in salt and sun-dried. They’re arthropods just like shrimp, so they have a baby-shrimp-esque quality and flavor,” he said. The scorpion he served me was tantalizingly dripping in gochujang, but he said he also enjoys eating scorpions in the form of a dashi stock that combines them with mushrooms and kombu.

Bamboo worms, weevils and wasps: creamy, coconutty, sweet

Bamboo worms, which hail from south-east Asia, aren’t worms at all, but caterpillars that live in bamboo thickets. Yoon said that they’re so mild and creamy that they’re tasty enough to be eaten straight out of the bag.

Another creamy variety is the palm weevil: besides being a low-carbon protein source, palm weevils are also an invasive species that causes damage to palm trees, which is all the more reason to eat them. Yoon served the slightly coconutty critter toasted on a bed of roasted beets with a cricket-powder-infused green goddess dressing and a sprinkling of black ants.

For a different kind of sweetness, look to Japanese wasps. Their flavor “starts a little bit sweet and finishes with this really fascinating minerality,” Yoon said. In Japan, people sometimes add the wasps to sake to infuse the alcohol with their unique flavor.

Mopane worms: pungent and earthy

Popular in Botswana and Zimbabwe, mopane worms are actually the caterpillar form of the emperor moth. Gathered from the mopane tree, they are commonly enjoyed in stews or maize porridges. For the western palate, Yoon recommends using aromatics like onions and garlic to balance their pungent flavor.

Cicadas: a meaty treat

The surprisingly meaty cicadas Yoon served on a bed of rice are “the most buggy” item on the menu: with legs and wings intact, there’s no mistaking them for anything else. But their flavor, enhanced by stir-frying with chillies and garlic, was enjoyable enough that I’d happily eat them again. These specimens were extra-special for a few reasons – first off, Yoon foraged them himself, and second, they were part of last summer’s Brood X emergence, an occurrence that only happens once every 17 years. He also served some cicada kimchi to showcase other ways they can be eaten.

Superworms: nature’s cheese puff

When eaten alone, superworms have a somewhat cheesy flavor that makes them a nice pairing for fruit, Yoon said. Tasting one by itself, I could see what he meant – it was a little like nature’s cheese puff. He then pulled out brownies for dessert that he told me contained both mealworm powder and whole mealworms, which he described as tasting “nutty with a hint of cacao and dried mushrooms,” and though I could sense a bit of a unique crunch, the truth is they just tasted like deliciously chocolatey but otherwise normal brownies.

Yoon laughed. “That’s very commonly the reaction when people try my food. They’re like, ‘Oh, that’s just food.’ It’s not this crazy thing. And that’s really what I’m trying to help people appreciate, so they can see insects as a new ingredient they can integrate into the things they already like to eat.”


Whitney Bauck wrote this article for The Guardian.


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By Marilyn Odendahl for The Indiana Citizen.
Broadcast version by Joe Ulery for Indiana News Service reporting for the Indiana Citizen-Free Press Indiana-Public News Service Collaboration.

Assembled on a soundstage at Huntington University last week, Gov. Mike Braun, legislators and community officials were optimistic about the potential for more soundstages, more cameras, more lights, more action coming to Indiana as the state positions itself to become a go-to location for film and movie production.

The governor was in Huntington for a ceremonial signing of Senate Enrolled Act 306, which makes Indiana’s film and movie tax credits transferable and, therefore, attractive to out-of-state filmmakers. Leaders at the event said the new law will help grow the state’s digital media production industry, creating new jobs and bringing new money to existing businesses.

Braun did not see Indiana’s wooing of Hollywood as simply a star struck pipedream. Recounting a conversation he had had earlier this year, when Angelo Pizzo, who wrote and produced the film classics “Hoosiers” and “Rudy,” “was bemoaning” that he could no longer make movies like that in Indiana today, Braun said SEA 306 would enable the state to capture an opportunity that is coming.

“The hardest thing in business and in government is not to get stuck in a rut where you just think the same things are going to work in the future,” Braun said, noting that as a business owner, he was always “looking for new horizons, new things that needed to be done.”

Braun continued SEA 306 will help Indiana seize the moment and possibly exceed expectations. “We’re here,” he said. “We’re all dressed up and ready to go and you’re right at the forefront of what I think is going to be a great industry.”

Several states, like Georgia, Louisiana, Illinois and New York, have tax credits geared toward filmmakers and production companies. However, studies have shown movie tax credits, even when they are refundable or transferable, generate little, if any, economic boost. The subsidies offered as tax breaks to film companies have been found to increase movie productions, but the activity has had only a marginal impact on the states’ economies and, in fact, some states actually lost revenue. Moreover, the number of jobs created has been small.

Michael Hicks, professor of economics at Ball State University, was skeptical the now-transferable tax credit would entice movie producers and directors to start filming in Indiana. He said movie and television production companies choose sites for the attributes, such as scenery, that the particular location offers. Cost does not really factor into the decision-making process, when film professionals are identifying places to make the movie or episode.

Also, Hicks said, any movies that are filmed here will likely not have a huge or lasting economic effect on the state. The making of a movie does not spur new construction of hotels, restaurants or venues where people can gather, he said, so any increase in sales that local businesses notice when a film is being made in their community will evaporate when the production crew packs up and leaves town.

“You’re taking a lot of money out of the public coffers,” Hicks said of the film and movie production tax credits. “Other taxpayers are paying for this. They’re either paying for it directly or they’re subsidizing services that somebody else is using and what that ends up doing is generating a lot of costs for very little additional benefit.”

Enticing filmmakers to pick Indiana

Bill Konyha, president and CEO of the Regional Chamber of Northeast Indiana, is optimistic that SEA 306 will give the Hoosier State a starring role in motion pictures. He envisions not only production companies coming here to film, but also, eventually establishing a permanent presence by building movie studios in the state. All of that activity, he said, will create an economic boom by bringing jobs for local residents.

“It’s not a goal that’s going to happen tomorrow …,” Konyha said, “but it’s the opportunity to turn Indiana filmmaking back into … a meaningful, important industry.”

Senate Enrolled Act 306, which passed during the 2025 legislative session with bipartisan support, amended a 2022 state statute that established tax credits for films, documentaries, commercials, television shows, music videos or other similar media production. The Indiana Economic Development Corp. is charged with confirming the eligibility of the applicants and determining the amount of the tax credit.

Under SEA 306, that tax credit is now transferable to another individual or entity. A single credit may not exceed $250,000 and the total amount available between Jan. 1, 2026, when the law takes effect, and July 1, 2031, when the statute expires, is capped at $2 million.

Konyha explained transferability is the key to attracting movie making to Indiana. The 2022 statute was not enough incentive, because the benefit of the tax credit was limited to only those investors or companies based in Indiana. With the new legislation, he said, out-of-state film companies will be able to sell the tax credits to entities that actually pay taxes in Indiana and then use the equity from those sales to invest in film projects.

“The problem is the film companies are mostly out-of-state, and the tax credit that’s available is an Indiana tax credit,” Konyha said. “It has no value to anybody from out-of-state. So it has to be able to be sold or transferred or syndicated to have value for them.”

Supporters of SEA 306 pointed to Huntington University and its department of digital media arts, where students learn the behind-the-scenes film-making skills of recording and lighting, cinematography, editing and producing, and screenwriting. When the COVID-19 pandemic wiped out the internship opportunities in Los Angeles, two digital media arts faculty members, Lance Clark and Matthew Webb, created Forester Films, a film production company connected to the university, to give their students hands-on experience.

Forester Films has written, filmed and produced two movies, “A Carpenter’s Prayer” and “Tea on the Beach,” and is finishing a third, “Overhill Manor.” Clark, dean of the arts at Huntington University, described the films as “faith and family friendly” and said they tackle difficult topics like alcoholism, depression and dementia.

To make the movies, Forester Films has relied on industry professionals and Huntington alumni, while the students worked as interns. Clark said the actors, directors and crew members who have come to Indiana to shoot the three flicks have loved the community and enjoyed working in northeastern Indiana. Also, he said, business owners and local officials have been accommodating and helpful in offering locations to film.

Clark believes the transferable tax credit will lure filmmakers to Indiana. Most likely, large movie companies will start by filming a scene or two in the Hoosier State before undertaking a complete production here, he said. Independent film companies, he said, may be more comfortable to start doing entire movies in Indiana.

Forester Films raised about $2 million from donors and investors to produce its three feature-length motion pictures. Clark said his production company will be “first in line to apply in 2026 for the tax credit” and he anticipates other filmmakers will be lining up as well.

“It’s already helped us talk about financing for our next features, because people that are investors, they like to hear, ‘Oh, there’s a transferable tax credit,’” Clark said. “I think serious filmmakers have a good shot at it here. So it’s already helped have great, great conversations.”

Unsupported economic claims

Clark and his students created a set on the digital media art department’s soundstage as a special backdrop for Braun’s ceremonial bill signing. They filmed the governor walking to the desk, which was draped in black cloth and displayed the state seal, sitting down, signing the bill and then holding it up for the audience to see.

Production was quickly halted after the first take had started. The crew had discovered that the main prop – a ceremonial copy of SEA 306 – was still in the car. The second take appeared flawless.

Huntington Republican Sen. Andy Zay, along with his GOP colleagues, Sens. Travis Holdman, of Markle, and Kyle Walker, of Lawrence, authored SEA 306.

Speaking at the ceremonial bill signing, Zay said Indiana has a rich film history with movies such as “Breaking Away” produced and filmed in the state. SEA 306, he said, will change the tax culture so that movies can again be made in Indiana.

“The credit that we are passing begins to make those opportunities a reality moving forward,” Zay said. “So this is a great step of legislation, of work, where we sign something that doesn’t end something, but we sign something that begins something anew.”

Zay then pointed to Georgia as an example of a state that has seen its movie industry blossom with the introduction of tax incentives. He claimed the Peach State is realizing a return of $6 to $7 for every $1 spent through the film tax credit.

A 2019 policy brief examining the economic impact of the film industry on Georgia’s economy tells a different story. The report from Kennesaw State University blamed “incredible multipliers and dubious data” with inflating economic claims that movie making had a $9.5 billion impact on the state in 2018 and created more than 92,000 jobs.

Instead, the report found, Georgia has approved more than $4 billion in tax credits between 2008 and 2018, while the film industry has contributed about $3 billion to the state’s $588 billion gross domestic product, which represents 0.5% of the state’s economy. Also, the industry directly employs about 16,000 workers, but the report highlighted that assuming every film job is the result of the tax credits, the cost equates to $64,000 to $119,000 in tax credits per job.

Most importantly, the tax credits are hitting Georgians in their wallets. The report noted the $800 million in tax credits given to filmmakers in 2018 represents about $220 per household that Georgia residents could have spent themselves on goods and services in their state.

Hicks, the Ball State economist, called the film tax credit “Republican socialism,” because the GOP is giving money to businesses. The consequence, he said, is the state will be giving a tax break and have less money to spend on roads, bridges and emergency response systems to warn about floods.

“I guess I’m just a little puzzled on the economic argument for desiring some sort of economic activity that doesn’t pay taxes,” Hicks said.


Marilyn Odendahl wrote this article for The Indiana Citizen.


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More than 400 teen artists will gather this Saturday in Southern California to learn about equity in arts education. The 3rd annual Arts Advocacy Day kicks off the California State Summer School for the Arts. Speakers and workshops will tackle issues like the troubled rollout of Proposition 28, which was supposed to fund new arts classes but has been diverted by some school districts.

Caitlin Lainoff, senior manager of youth engagement at the nonprofit Create CA which sponsors the event, said the event is important for its informational value.

"We want to make sure that students leave knowing that they are guaranteed money for the arts and that they can connect with their administrators to see how that money is spent and can reach out to their legislators at any point," she explained.

The program takes place at the California Institute of the Arts in Santa Clarita. The goal is to inspire the state's next entrepreneurs, artists and culture makers to fight for education funding, during a particularly challenging time. The feds just froze almost $7 billion in education grants nationwide to see if they align with Trump administration priorities. The money was supposed to be distributed on July first, leaving districts scrambling.

Lainoff added that the programs such as theater, music and fine art are often the first to go when budgets are tight.

"The potential impact on arts programs is that instead of Prop 28 going to additional arts classes, they will be plugged in to previous arts classes or cut completely for other uses," she continued.

In May, the Trump administration proposed eliminating the National Endowment for the Arts and has already canceled grants to hundreds of arts organizations.

By Jonathan Feakins for Arts Midwest.
Broadcast version by Judith Ruiz-Branch for Illinois News Connection reporting for the Arts Midwest-Public News Service Collaboration

"It's a bit of a grandma-core hobby," Tierney Brosius admits.

But whether at her children's soccer tournaments or organizing an "Entomoloknitting Circle" at the Entomological Society of America's annual conference, Dr. Brosius has found that insect-themed needlecraft can serve not just as an artistic outlet, but as an organic, social means of science communication.

"I love insects in fashion; they're often used [for] being pretty, but also scary," she explains. "And I think that fashion designers often reach to insects because of that duality. There's tension there."

For the past decade, Dr. Brosius has hung her hat-and a growing collection of bespoke, hand-knitted vests-as a professor of biology at Augustana College in Rock Island, Illinois. But she's also built a budding reputation as the entomological fashion maven under the moniker, "Dr. Beetle."

Her Instagram account documents sartorial projects that include a vest festooned with Salt Creek tiger beetles (the subject of Brosius's PhD), or a cocoon-style coat that commemorates 2024's double cicada brood.

Her artistic outreach, however, extends beyond the closet. Inside Augustana's Hanson Hall of Science, a 40 foot-long wall now hosts a vibrant, larger-than-life "Beetles of Illinois Identification Mural." Every species pictured-in all of their exoskeleton-ed wonder-were collected by Dr. Brosius and her undergraduates over the course of a single field season.

Wendy DesChene, an artist and professor at Auburn University in Alabama, collaborated with Dr. Brosius to create the mural. She met "Dr. Beetle" years ago while touring Augustana with PlantBot Genetics, a "satirical biotech company." As their friendship grew, including on-brand gift exchanges (Brosius once knitted her a pair of moth mittens), DesChene proposed working together to make a mural a reality.

"As an artist, it's hard to find scientists who don't belittle arts, or don't think of us as a true partnership," DesChene says. "I really wanted to work with somebody who I know as a peer, and who treats me and what I bring to the table as equal."

Dr. Brosius, meanwhile, had no such hang-ups. "I think that's why I interact with artists that deal with insects," she says. "They invite people to be curious. And that fear and hesitation can unfold into this sense of wonder: 'Oh my gosh, I never knew.' Even a drain fly, right? The silliest little thing ... but if you really get up close, they're like little teddy bears with wings."

The professor is especially fond of watching these transformations happen in real-time, in the class she teaches for non-majors. These are students who often enroll in the hopes of simply snagging a required biology credit, but who leave with a newfound love for nature's more chitinous creepy-crawlies. A few have gone so far as to become professional entomologists themselves.

"And I think that's what's so great about insects," she says, "because it's a great analogy for life: you can be a little tense and fearful, and it's probably because you don't know enough about it. Once you start to peel back the layers, that fear can fall away. And you're left with appreciation and love."


Jonathan Feakins wrote this story for Arts Midwest.


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