The U.S. is gearing up for the emergence of trillions of periodical cicadas, which are known to be noisy pests but can also be tasty if prepared properly. These red-eyed bugs surface every 13 or 17 years, and this year two groups are expected to emerge in 16 states in the Midwest and South. The Audubon Insectarium in New Orleans has been serving insect-based treats at its “Bug Appetit” cafe for years, offering items like “Cinnamon Bug Crunch” and chili-fried waxworms. These bugs stay buried for years until they surface, and the emergence is expected to happen when the ground reaches 64 degrees, which has been happening earlier due to climate change.
Entomologists have noted that the bugs start off brown but darken as they mature, making them easier to spot. Recently, the Insectarium’s curator of animal collections, Zack Lemann, has been testing out cicada dishes that may be added to the menu. Prepared in a similar manner to dragonflies, the cooked cicadas taste similar to toasted seeds or nuts. The idea of eating cicadas has been promoted by various institutions and cookbooks over the years, highlighting the nutritional value and environmental benefits of consuming insects. Lemann is working on obtaining legal clearance to serve wild-caught cicadas at the Bug Appetit cafe and expects the unusual emergence of the bugs this spring to generate more interest in insect-based foods.
With the upcoming emergence of cicadas becoming a national news topic, the Insectarium anticipates an increase in interest from both local and out-of-town guests. Lemann hopes to serve cicada dishes at least a few times to visitors, showcasing the versatility and taste of insect-based foods. The Insectarium’s Bug Appetit cafe offers a unique dining experience, allowing guests to explore different insect-based dishes like roasted cicadas and crispy crickets. As the bugs take over the landscape, Lemann and his team are working to ensure that they can offer these unusual ingredients legally and responsibly, highlighting the benefits of incorporating insects into our diets. The emergence of these periodical cicadas presents an opportunity to introduce more people to the idea of consuming bugs as part of a sustainable and nutritious diet.
