Chefs Are Cooking Up Cicadas

A chef from Brooklyn is getting excited about the emergence of cicadas this spring. Joseph Yoon of Brooklyn Bugs tells the “New York Times” he uses whole cicadas in place of shrimp in his recipes and says they have a mild woody flavor from slowly growing underground. Another chef from Chicago says the bugs are high in protein and contain fats, carbohydrates and a number of organic compounds. Yoon says he's an edible bug ambassador and tours around the world to share the potential of edible insects.