Snacking On Cicadas? CBS2's Jenna DeAngelis Finds Out What All The Buzz Is About

From your backyard to your kitchen, cicadas seem to be all the buzz, but would you want to see them on a food menu? CBS2's Jenna DeAngelis has more on cicada mania from Montclair State University.

Video Transcript

- Cicadas, from your backyard to your kitchen, these bugs seem to be all the buzz right now. But would you want to see them on a food menu? CBS 2's Jenna DeAngelis has more on the cicada mania from Montclair State University.

JENNA DEANGELIS: The site of a cicada coming out of its shell and the insect's signature sound is 17 years in the making.

COURTNEY BORGERSON: They're living underground for 17 years and then packing all of their aging into this one tiny bit at the end of their lives.

JENNA DEANGELIS: Montclair State University professor of anthropology Dr. Courtney Borgerson explains, these Brood X cicadas are only around for about four to six weeks.

COURTNEY BORGERSON: They're going to shed. The ladies are going to lay that next generation and we're not going to see them for 17 more years.

JENNA DEANGELIS: So while you can, bug appetite?

COURTNEY BORGERSON: They're really, really good.

JENNA DEANGELIS: And she says they're healthy, high in micro-nutrients often missing in people's diets.

COURTNEY BORGERSON: Things like zinc, and protein and even calcium, which we don't usually find in meats.

JENNA DEANGELIS: For somebody who says, I'm not going to eat a cicada, what's your pitch to eat one?

COURTNEY BORGERSON: When you're thinking of an insect that's coming out of the ground compared to a lot of other shrimps and seafood that you might eat, cicadas actually a lot healthier and cleaner of a food because they're sipping on the sap of those trees. Whereas a lot of the foods that look like them, like shrimp and other animals we might be eating, are actually eating on waste.

JENNA DEANGELIS: It's time for a cicada creation.

COURTNEY BORGERSON: We're making sushi cicada.

JENNA DEANGELIS: Which includes a bunch of bugs precooked in a pan with water and salt. No oil needed. I scaled the GWB, but this is the most brave thing I've done.

COURTNEY BORGERSON: Cheers.

JENNA DEANGELIS: It just tastes like sushi. I know what you may be thinking, but she says it's also good for food sustainability and to the environment.

COURTNEY BORGERSON: Insects as a whole take up a lot less land resources than many of the other meats that we're used to eating, things like cattle, pigs or chicken.

JENNA DEANGELIS: Also, easy to pack and share with a friend.

- Oh, Jenna. You got the bugs. I love these things. They are so delicious.

JENNA DEANGELIS: And?

- They're good.

JENNA DEANGELIS: Adventurous eaters, enjoy them while you can. Brood X won't be back until 2038. Here's one for you at home. Jenna DeAngelis, CBS 2 News.

- So the professor got her cicadas near Princeton University, where you will see an abundance of the bugs. And if you're feeling bold after watching this, we do have a link to her recipes on our website. Just click on links and numbers.

You can also take part in our poll, because we would like to know, would you eat a cicada? Our weatherman, John did.

- No. Not for-- Although, remember the Life cereal commercial with [? Mikey? ?]

- Yes.

- Let's get [? Mikey. ?]

- He'll eat anything.

- Like, let's get John Elliott. He'll eat it.

- He'll eat anything.

- He'll eat anything.

- Not you though, Lonnie.

- No. That-- I like to think I'm a bit of a risk taker. That just didn't-- It doesn't-- Not the risk--

- Maybe it's a texture thing.

- Not the risk that you want to take, right?

- No, I don't think I could. That's just not-- That doesn't do it for me, no. And also, I love-- No, but kid you, I love when Jenna was saying how it's good for sustainability, taking care of mama Earth. We all should have that as a priority. I got to work on that one though.