As billions of cicada nymphs emerge in the Washington, D.C., area, many have been trying to figure out what to do about the little critters. Fly swatter? Face shield? Chef Bun Lai chose a frying pan.
STELLA ROQUE: I'm here today because Bun Lai invited me to try to try cooked cicadas, and I thought it was going to be an interesting experience. I decided to come along, given that I heard about the whole cicadapocalypse happening in the DMV area.
BUN LAI: In a world today where we're suffering from the biggest pandemic in history, which is not the pandemic of COVID, but diet-related diseases, we're going to have to take a revolutionary approach to how we're used to eating.
STELLA ROQUE: I have to say, I was delightfully surprised. I was actually terrified when I was holding it in my hand. I'm like, I don't believe I'm going to stick this in my mouth right now. But it tasted very nutty, very crispy. I threw a little bit of garlic powder on it, and it was actually really tasty.
BUN LAI: Cicadas aren't something that we should be making into gourmet food. Cicadas aren't an invasive species. They're not a pestilent species. They can easily be, if we make them into a gourmet food, eaten away, like we have with so many species that we've become obsessed with over time.
I'm going to show you guys a different type of sushi.
Insects are eaten by 2 billion people. Americans don't eat insects. Europeans feel that insects are disgusting. But half the world thinks that insects are delicious food, and they are.