In the course of their remarkable life-cycle, cicadas come to the surface only every seventeen years. This is the year. Going along with that new culinary trend I blogged about, some people tare planning on eating them, including a frozen custard stand in Alexandria that will feature a flavor called Cicada Crunch. The link in the Washington Post gives advice from a chef on how to prepare them. (Take off their legs and wings and sautee them in butter.) I guess if it’s good enough for John the Baptist. . . .
Meanwhile, the UN has published a document calling on the world’s nations to start utilizing insects as a nutritious and environmentally-sound food supply. Details why after the jump. [Read more...]