Over the next six weeks or so, a trillion cicadas will emerge across the Midwest and Southeast for a brief, raucous, once-in-a-lifetime bender.
Joseph Yoon is a chef who promotes an appreciation of edible insects through his business Brooklyn Bugs. Here is how a recent Times article describes some of the meals he makes with these creatures:
For his ramp and cicada kimchi, he leaves the insects whole and intact in their crackling shells so they’re slowly permeated with a spicy fermenting juice, and serves it with a wobble of soft tofu and warm rice. He fries cicadas to make tempura, folds sautéed cicadas into Spanish tortillas with potato and onion, and bakes cheesy casseroles with cicada-stuffed pasta shells.
Would you eat a cicada — or any other type of bug? According to the article, about two billion people around the world regularly do. If you were to eat a bug, which would you choose, and how might you like it cooked?
Tell us in the comments, then read the related article to learn more.
Students 13 and older in the United States and Britain, and 16 and older elsewhere, are invited to comment. All comments are moderated by the Learning Network staff, but please keep in mind that once your comment is accepted, it will be made public and may appear in print.
