Black ant guacamole. Grasshopper tacos and cricket quesadillas. Silkworm cookies and mealworm brownies. The menu appeared to be out of a fictional story, but insect-chef Joseph Yoon of Brooklyn Bugs was quite serious as he described the unique and vivid flavors each insect would bring to the dishes we were preparing at UW-Madison’s “Swarm to Table: Cooking with Insects Workshop.”
