Cicadas are ‘tender and savory.’ Here’s how to capture and cook them

Cicadas are a nutritional boon to birds, mammals, reptiles, amphibians — and yes, even humans. With the St. Louis region estimated to have about 1 to 1.5 million periodical cicadas per acre for the next few weeks — and nymphs continuing to crawl out of the ground — there is still time to take advantage of this once-in-every-13-years culinary event. We get tips and tricks for catching, preparing and cooking cicadas. We also discuss the growing interest in cricket powder, an ingredient suitable for the most squeamish of interested eaters.