Like berries on a vine, Brood X cicadas are nature's bounty for enterprising chefs
Diners are warming to the insects that have spent 17 years underground 'filling their bellies with nature's goodness'
Source: fortsaskatchewanrecord.com
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The Cicadas Are Here. For the Chef Bun Lai, They're on the Menu.
Several years after he was ridiculed for serving the insects at his family’s sushi restaurant, the chef sees another opportunity to change American minds about consuming cicadas.
Source: nytimes.com