The cicada is here. Let’s eat!

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High-end, and has a very low carbon footprint. Raising insects is much more effective than raising conventional livestock, and environmental cases of eating insects are being developed.Entomologist Jessica Ware, curator at the American Museum of Natural History, said: “The area of ​​land has decreased, and energy consumption has decreased.” “As the people of the Northern Hemisphere continue to use resources at the same rate as we use them. , We will need to make some changes. In terms of sustainability, entropy is a very good choice.” Another better reason to consider insects: because they are easy to harvest Be seen As a potential hexapod silver bullet in response to food insecurity.

With the many benefits of increased consumption, many people will feed on insects as part of the inevitable future of food.Investors are rely Big Bug (Market Researcher prediction By 2027, the global edible insect market will reach 4.63 billion U.S. dollars, of which North America is the fastest growing field. When the grilled grasshopper hosted a sailor game menu at Seattle’s T-Mobile baseball stadium in 2017, they quickly became the best-selling franchise. You can find Chirps made in grocery stores across the country, including regional chains such as ShopRite and Mom’s Organic.

But edible insects are still closer to novelty than the staple food in the American standard diet, which is why Yoon uses Brood X to attract more people to look for creepy reptiles. In the next few weeks, he plans to capture thousands of cicadas. Like off-season delicacies such as ramps, the tiny above-ground life cycle of cicadas means that there is no time to waste. In addition to preparing insects for various pop-up dinners and demonstrations in Yoon’s test kitchen, Yoon also intends to preserve a large number of insects through baking, freeze drying and dehydration so that they can be used as an ingredient. The short seasonal window has passed.

Despite the increasing enthusiasm, cicadas are not completely new. You might think that the uniqueness of bugs can make them a fashionable dish every 17 years, but when I tried to find a restaurant in Brooklyn that planned to include it on the menu as a seasonal delicacy, I was taken aback. However, those who want to be one step ahead need not wait for the haute cuisine to catch up. There is another option-home cooking. Seventeen years ago, when ecologist Jenna Jadin was a graduate student at the University of Maryland, she wrote a book about cicada recipes, which consolidated her love of the esophagus and provided other desires. The man picked up and pointed. (She hopes to update this book, Cicada Cicada: Cooking and enjoying periodic cicadasBecause she doesn’t actually test all recipes-but for now, it’s still Free of charge She suggested putting the cicadas in Ziploc bags and freezing them as the easiest way to euthanize them. (An important note: For obvious reasons, cicadas should not be foraged in areas where industrial waste or pesticides are heavily used. People who are allergic to shellfish should be aware that they will have more chances of reaction.) Chocolate-wrapped Cicadas, but he said that savory recipes are also delicious-everything depends on how they are prepared. She said, “You want to remove the legs and wings.” “Those are not particularly good.”

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