Chefs Are Cooking Up Cicadas For Meals

A Chef in Brooklyn is serving up Cicadas as a gourmet meal which has Christie & Karena saying..."You Gotta Be Kidding Me!" 

Episode Transcript

(00:01):
Listening Morning Drive with Christie Live ondemand. Black Crows Hard to Handle from
the Plus an eighties plus. Iwent to three point seven and it is
eight point fifty one. My name'sChristy. Producer Karina is here. Thank
you for being here. And everyTuesday and Thursday got to talk about the
crazy viral trends happening in the worldand something we call you gotta be kidding

(00:24):
me. Oh yeah, you know. Cicadas are coming back. These bugs
that burrow underneath the ground and emergeevery what is it seventeen years? Seventeen
years, wow, seventeen years tobasically get busy, mate and then go

(00:45):
back underground, have snack, youtake a break, get crazy, party
and then go back underground for anotherseven to ten years. Well, people
are taking advantage of the cicadas,and a chef from Brooklyn is getting excited
because the cicadas are coming back.These are monster looking bugs. If you've
never seen a cicada, they fly, they're loud, they look like crickets

(01:08):
and roaches had a baby. Nothank you, and you just said,
chef, yeah, what does thatmean? That means this dude, Joseph
Yune of Brooklyn Bugs is cooking upthe cicadas in place of all of the
shrimp in his recipes. So ifyou want some shrimp fried rice mm hmmm,
try again, you're gonna get somecicada fried rice. Yum. No,

(01:33):
thank you, thank you. Peopleeat bugs. And I was actually
looking at this and he's not thefirst person to try and eat cicicadas.
A lot of people say, yes, you can eat them, and they're
in the same family as lobster andshrimp. I'm sorry, No, the
roach cricket looking thing is not inthe same category as a lobster or a
shrimp. I'm not dipping a cicadain butter. I would be shrimp.

(01:59):
No. Just the sound if youChristy, I'm telling you, you're the
one who brought up the stores.Don't don't Christie me the noise though,
that was the noise there you go. Oh, not noise for a cicada.
They're loud, They're like, they'reloud, and they're huge. I'm

(02:23):
not eating them, I'm sorry,but if you would like to head out
to this gentleman's restaurant, he says. The bugs are high in protein,
contain fats, carbs, and anumber of organic compounds chef, there's a
bug in my food. The chef, Well, that's the point, Okay,
yes, you pay extra for that, No, thank you. You

(02:45):
gotta be kidding me. Nine nineon eighties plus at one O three point
seven. If you grab the keywordand the money machine at nine, you
have until the end of the hourto enter it online at eighties plus radio
dot com for your chance at onethousand bugs, and your next chance is
coming up at ten. Good morning, Stacy, what's up? So?
I'm so glad that you know thisthing because I see a couple articles.

(03:07):
You know how some these top chefsare like, oh katios, They're treated
like they're troubles. I guess technicallyis the cat. It could be a
trouble because it comes out of theground, and it is very rare because
they only pop up everyone ten fifteenyears. But I can only imagine the
sound of a serb great Sadia overmy fries as opposed to grating a black

(03:32):
trouble. Oh God, that's sodisgusting, you bosk me. Yeah,
it's a note for me too,Stacy. It's a note for me too.
Thank you so much for the calllistening. Good Morning Drive with Christy
Live on demand,