As the nation prepares for the emergence of trillions of periodical cicadas, it is worth noting that these insects, when prepared properly, can also be tasty to eat. In New Orleans, the Audubon Insectarium has long been serving insect-based treats at its Bug Appetit cafe, including dishes like cinnamon bug crunch and chili-fried waxworms. Periodical cicadas stay buried for years until they emerge. Depending on the variety, the emergence happens every 13 or 17 years, with two groups expected to emerge this year across parts of 16 states in the Midwest and South.
The cicadas emerge when the ground temperature reaches 64 degrees, which is happening earlier than before due to climate change. The bugs start off brown but darken as they mature. The Insectarium’s curator of animal collections has been experimenting with cicada dishes for the menu, including a green salad with roasted cicadas and fried cicada nymphs coated in a warm creole mustard and soy sauce mixture. Cooked cicadas taste similar to toasted seeds or nuts and have appeared in various menus and cookbooks over the years.
Insects have nutritional value and environmental benefits as a food source, and yet they are often viewed as taboo in many cultures. Zack Lemann, the curator, believes that there is no reason to frown upon insects as food when considering their nutritional value, taste, and environmental benefits. He has been working to ensure that the cafe has legal clearance to serve wild-caught cicadas and is lining up sources for the bugs. The unusual emergence of cicadas this spring is expected to heighten interest in insects in general and in the Insectarium.
Lemann believes that the national news coverage of the periodical cicada emergence will attract both local and out-of-town visitors to the Insectarium. This increased interest will likely lead more people to inquire about eating insects. The Insectarium hopes to capitalize on this interest by serving cicada dishes to guests. Lemann is optimistic that the Bug Appetit cafe will have enough cicadas to serve at least a few times to eager patrons who are curious about trying this unique delicacy. With the emergence of two large broods of cicadas this year, there is sure to be heightened interest in entomophagy, or the practice of eating insects, in the coming months.
