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Let’s eat all the cicadas!
Harnessing the paperclip machine for good?
Brood 17 — the unbelievable large swarm of 17-year cicadas — is already emerging in parts of America. This summer, Americans in the brood’s path will experience a plague(ish) of locusts(ish), as the skies darken and the roads run slick with bug-guts.
Writing for Wired, Kate Knibbs brings us the cuisine of Bun Lai1, a renowned chef who has pioneered “sustainable sushi” and is now foraging in DC for early B-17 bugs to turn into chow: pizza, paella, and sushi.
https://www.wired.com/story/eating-cicadas-brood-x/
In much of the world, eating bugs is no big deal, and not just novelties like chocolate ants: think of chapulin tacos, the Oaxacan grasshopper delicacies. These are a serious seasonal delight in LA, and I can personally attest to their deliciousness.
The most exciting thing about eating bugs is not in the fact that they’re bugs, but rather in that they are considered a pest and a problem, which we can turn into a delicacy. Bugs (including “pests”) are high protein, low-carbon, and abundant.
