In the bustling kitchen, Jenna Jadin, an entomologist and author renowned for her 2004 cookbook “Cicadalicious,” meticulously chops tomatoes. Her journey to Kratie, Cambodia, in 2019 to explore the human consumption of insects as food was a testament to her dedication. With the anticipated emergence of periodical cicadas this spring, both professional chefs and home cooks are presented with a unique opportunity to innovate in the kitchen.
For those apprehensive about the imminent arrival of billions of loud, buzzing cicadas, consider this: embracing them as a culinary delight might just be the perfect countermove. Harvesting these beady-eyed insects right as they surface and roasting them could seem unconventional, yet it aligns with global dietary practices. Over 2 billion people worldwide incorporate insects into their meals daily, highlighting a diverse culinary tradition that’s rare in the U.S.
This spring marks a historic event, with billions of cicadas set to emerge for the first time in over two centuries. Dr. Jenna Jadin, a climate-smart agriculture specialist, is spotlighting the nutritional value of insects. By revisiting recipes from her “Cicadalicious” cookbook and sharing kitchen tips, Jadin is at the forefront of promoting insects as a sustainable and nutritious food source.
The emergence of two specific cicada broods this spring offers an unparalleled chance to experiment with cicada-based dishes. Jadin, who initially found the concept of eating cicadas both intriguing and off-putting during her graduate studies, has since become a global advocate for entomophagy. Her travels and culinary experiments have reshaped her perspective, viewing insects through a lens of sustainability and nutrition.
Jadin’s work extends beyond the kitchen. Collaborating with various organizations, she focuses on land rehabilitation and sustainable agriculture. Her efforts in expanding the “Cicadalicious” cookbook to include a broader range of insects aim to educate and inspire a global audience about the benefits of incorporating insects into our diets.
As cicadas make their rare appearance, Jadin offers practical advice for those curious to explore this culinary novelty. From selecting the freshest cicadas to preparing them safely, she provides a comprehensive guide to enjoying these insects. Whether used as a nut substitute, a pizza topping, or a unique addition to soups, cicadas offer a versatile and environmentally friendly protein source.
Jadin’s journey from a graduate student exploring cicadas’ ecological impact to a global advocate for entomophagy underscores the potential of insects as a sustainable food source. As she continues to research and develop new recipes, her work promises to contribute significantly to our understanding and acceptance of insects in our diets. With the historic emergence of cicadas this spring, the opportunity to explore and embrace this sustainable food source has never been more timely.