In the bustling kitchen, Jenna Jadin, an entomologist and author renowned for her 2004 cookbook “Cicadalicious,” meticulously chops tomatoes. Her journey in 2019 to Kratie, Cambodia, to explore the human consumption of insects as food, underscores a growing culinary curiosity. 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.
The thought of billions of loud, buzzing cicadas might send shivers down your spine, but have you considered turning the tables on these beady-eyed insects? Harvesting them fresh from the ground and roasting them in the oven isn’t as far-fetched as it sounds. Globally, over 2 billion people include insects in their daily diet. In the United States, however, the practice of entomophagy, or eating insects, remains uncommon.
This spring marks a historic event not witnessed in over two centuries: the simultaneous emergence of billions of cicadas from two distinct broods. Dr. Jenna Jadin, a climate-smart agriculture specialist, is spotlighting the nutritional benefits of insects on a global scale. In a recent interview with Lee Enterprises, Jadin revisited recipes from “Cicadalicious” and shared kitchen tips. The cookbook features innovative dishes such as dumplings and tacos, with cicadas serving as the star protein.
This year presents an unparalleled opportunity to experiment with cicada recipes. For the first time since Thomas Jefferson’s presidency, billions of cicadas from two specific broods will surface in the Midwest and southeastern United States. Jadin, who was initially intrigued and repelled by the idea of eating cicadas as a 21-year-old graduate student, has since embraced the practice after sampling various insects worldwide.
Entomophagy caught Jadin’s interest during her tenure at the USDA in Washington D.C., where the potential of insects as a food source was being explored. The Food and Agriculture Organization of the United Nations has long studied entomophagy, focusing on converting insects into protein powder for use in various food products. This approach has proven successful in providing low-cost protein patties to children in Sub-Saharan Africa, offering a nutritional equivalent to lean beef.
Several European brands have also embraced insect protein, widely incorporating it into food products in Germany and the Netherlands. Meanwhile, Tyson Foods, a major U.S. meat producer, has ventured into edible insects, primarily targeting the pet food, aquaculture, and livestock industries through its investment in Protix, a Netherlands-based company.
Jadin is currently revising her “Cicadalicious” cookbook to include a broader range of insects. Her work involves collaborating with organizations both in the U.S. and internationally on land rehabilitation and sustainable agriculture. The upcoming book aims to educate readers on the benefits of incorporating insects into the global food supply.
As rare as periodical cicadas are, emerging every 13 or 17 years, they offer a unique culinary experience. Jadin describes them as protein-rich, low-carb, low-fat, and gluten-free, with a flavor profile that some compare to nuts or asparagus. She recommends blanching freshly emerged cicadas to eliminate soil and bacteria, then seasoning and roasting them. For those with shellfish allergies, caution is advised due to similarities between cicadas and crustaceans.
Jadin’s journey into the world of entomophagy began in 2004 while studying evolutionary biology and ecology. Tasked with researching cicadas’ nutritional value, she discovered the historical and cultural significance of insect consumption. Her cookbook, born from a fascination with cooking and entomophagy, serves as a testament to the potential of insects as a sustainable and nutritious food source.