Insect-infused dish from Dumas featured in BDN

Bangor Daily News featured a dish prepared by Robert Dumas, a University of Maine food science pilot plant manager, that integrated ground up crickets into a slider patty with black beans and spices. Part of an event for gourmet entomophagy at the Maine Tasting Center in Wiscasset, Dumas’ dish was featured in the third course and was a favorite.