I consider myself an adventurous person. I've zip-lined through Mexico, surfed the pipeline on the North Shore of Oahu, and eaten the worm at the bottom of the bottle of tequila (several times), but there's something about this next trend that has me saying 'ewwwwwww, no': Bug protein. Not just any old bug protein, but cicada protein.
I recently read an article about Cicadas being added to numerous menus around me and, if I'm being honest, it gave me the eebie jeebies.
The 17 Year Itch
If you're in one of the 16 states these noisy little critters are about to descend on you're probably familiar with the Brood X cicadas. These 17-year ground-dwellers are due to make an appearance this year and I, for one, am not enthused. As an Illinosian, I'm familiar with cicadas. Their sound is as familiar to my summer ears as crickets and frogs, but their swarming behavior leaves something to be desired.
It's hard enough during a cicada swarm to not get the little buggers in your mouth already. They are as fearless as 3-year-olds, only less cute and slightly louder. The bugs will fly near your face, your eyes, your arms, your mouth and hang out as if they own the place. Which, let's be real, they kind of do. Cicadas are to the Midwest and East Coast what White Walkers and Wights were to the Wall and Winterfell.
Brood X Cicadas slept through the Obama administration, the Trump administration and were fortunate enough to sleep through the COVID-19 pandemic. These not-so-little bugs are anxious to break ground and get their party pants on. I imagine they're as excited to break free as a newly vaccinated work-from-home-mom who just found her favorite tube top would be.
Positively Ew-lightful
I don't begrudge people who enjoy insect protein. I've been to many a trade show where I feasted on chocolate-covered crickets and I found them to be almost delightful. Perhaps it's all of the pest control content we've been covering lately, but I'm not as eager to add Cicadas to my menu as others seem to be.
I realize that for much of the insect protein we write and read about, most bugs are ground into a dusty powder and added to more complex meals. That's fair, though I wouldn't know a whole grain cookie from a whole beetle cookie if it bit me in the lip.
I don't know how many R&D or Product Development folks read this blog, but if you are in that field and you find yourself considering a special batch of Cicada products, could you not... please. At what point to do we say enough is enough? How many flavor and product cross-overs do we need to endure for the name of creativity?
I don't mean to bug everyone with this complaint, but I cicad-ain't going to be trying anyone's batch of Brood X num-nums any time soon.
Erin Hallstrom is the resident geek and Swiss Army Knife of FoodProcessing.com and the author of our Working Wit blog, she's responsible for the digital strategy for FoodProcessing.com including posting content, managing social media, and analyzing reader data. She's a Toastmaster, a Black Belt in Karate, and an improv performer. Erin is the creator and founder of the Influential Women in Manufacturing program, the creator, host, and producer of our Food For Thought podcast, and is a producer for our Manufacturing Tomorrow's Workforce podcast. Give her a shout-out or get in touch with her via email.
