Cicadas Are Coming: Rare ‘Dual Emergence’ Could Bring One Trillion of the Bugs This Year

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Smithsonian Magazine
Sarah Kuta
January 22, 2024

Billions of cicadas from two different broods will emerge this spring in a rare, buzzy natural phenomenon that hasn’t happened since 1803.

The insects belong to two distinct populations of periodical cicadas: one that surfaces from underground every 13 years and another that emerges every 17 years. The last time these specific groups—called Brood XIII and Brood XIX, respectively—lined up their cycles and appeared at the same time, Thomas Jefferson was president, reports NBC News’ Denise Chow.

Though some cicadas surface every year, periodical cicadas spend most of their lives underground before emerging en masse every 13 or 17 years to mate and start the cycle over again.

Any pair of broods may occasionally overlap and emerge in the same year. But these specific groups—Brood XIII (also known as the Northern Illinois Brood) and Brood XIX (or the Great Southern Brood)—only appear simultaneously once every 221 years, making 2024 an especially exciting period for entomologists and bug aficionados alike.

(more)
https://www.smithsonianmag.com/smart-news/cicadas-are-coming-rare-dual-emergence-could-bring-one-trillion-of-the-bugs-this-year-180983635/

[mystery-ak]

I have them all over my yard and trees...it's terrible.

Mike knocked some of them off one of the trees them scooped them up with the lawn mower.

They are not only on the trees and yard they are on the house...you have to check yourself before coming inside..they get all over you too!

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Ingredients:
36   Cicadas, wings removed
3/4 cup   Flour
1/4 cup   Cornstarch
1   Egg, large
8 oz   Sprite, or other clear carbonated soda
1 tbsp   Thai Seasoning, or other spiced chili seasoning
2 quarts   Vegetable Oil (for frying)

Sriracha Aioli:
1/2 cup   Mayo
1/4 cup   Sriracha
1 tbsp   Lime Juice

Directions:

• Once you’ve caught your cicadas, seal them in a bag and freeze for minimum two hours. This is the most humane way to put them to sleep.
• After a few hours and while cicadas are still frozen, remove the wings by pinching between your fingers and gently pulling away from the head.
• Rinse frozen, wingless cicadas under warm water. Place on baking tray or cutting board and pat dry.
• Over a medium-high grill, heat vegetable oil to 350°F in turkey fryer.
• In a large bowl, mix flour, cornstarch, and Thai lime seasoning (or any spicy seasoning you have on hand). Then add in egg and Sprite, mixing until well combined.
• Chill this mixture (tempura batter) for at least 30 minutes. If batter is too thin, add flour. If too thick, add Sprite.
• Prepare the aioli by whisking together sriracha, mayo, and lime juice until smooth. Refrigerate until it’s time to serve.
• Once tempura batter is chilled, sort cicadas into batches of 5-8 (depending on the size of your turkey fryer).
• TIP: Use a thermometer to keep an eye on the temperature of the oil while frying, and never overcrowd!
• Dip cicadas into batter one at a time before gently dropping into heated oil. Cook 3-5 minutes until golden-brown and crispy. Remove from oil to drain and season with coarse salt. Repeat process for all cicadas.
• Serve warm with chill sriracha aioli for a spicy, crunchy, unbelievable snack!

[GtHawk]

Ingredients:
36   Cicadas, wings removed
3/4 cup   Flour
1/4 cup   Cornstarch
1   Egg, large
8 oz   Sprite, or other clear carbonated soda
1 tbsp   Thai Seasoning, or other spiced chili seasoning
2 quarts   Vegetable Oil (for frying)

Sriracha Aioli:
1/2 cup   Mayo
1/4 cup   Sriracha
1 tbsp   Lime Juice

Directions:

• Once you’ve caught your cicadas, seal them in a bag and freeze for minimum two hours. This is the most humane way to put them to sleep.
• After a few hours and while cicadas are still frozen, remove the wings by pinching between your fingers and gently pulling away from the head.
• Rinse frozen, wingless cicadas under warm water. Place on baking tray or cutting board and pat dry.
• Over a medium-high grill, heat vegetable oil to 350°F in turkey fryer.
• In a large bowl, mix flour, cornstarch, and Thai lime seasoning (or any spicy seasoning you have on hand). Then add in egg and Sprite, mixing until well combined.
• Chill this mixture (tempura batter) for at least 30 minutes. If batter is too thin, add flour. If too thick, add Sprite.
• Prepare the aioli by whisking together sriracha, mayo, and lime juice until smooth. Refrigerate until it’s time to serve.
• Once tempura batter is chilled, sort cicadas into batches of 5-8 (depending on the size of your turkey fryer).
• TIP: Use a thermometer to keep an eye on the temperature of the oil while frying, and never overcrowd!
• Dip cicadas into batter one at a time before gently dropping into heated oil. Cook 3-5 minutes until golden-brown and crispy. Remove from oil to drain and season with coarse salt. Repeat process for all cicadas.
• Serve warm with chill sriracha aioli for a spicy, crunchy, unbelievable snack!

Why is it that number 11 on my list would have been lift lid on trash receptacle and deposit.

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Why is it that number 11 on my list would have been lift lid on trash receptacle and deposit.

No different than eating shrimp, crawfish, crab, or lobster, which are simply scavenging 'cleanup bugs' that live in water.

However other than one or two just for the experience, would probably not pig-out on Cicadas unless I was really hungry and without food. People around the world eat all kinds of bugs routinely for that exact reason. Bugs are good protein. Western culture is fortunate.

[mystery-ak]