The New York Times is using this year’s surfacing of a trillion cicadas to indoctrinate its readership into the joy of eating bugs. In an article entitled “A Trillion Cicadas, They’re What’s for Dinner,” the publication does its best to make eating insects seem appealing and inevitable.
The piece begins with a profile of chef Joseph Yoon, who owns a business called Brooklyn Bugs, and his menu. “For his ramp and cicada kimchi, he leaves the insects whole and intact in their crackling shells so they’re slowly permeated with a spicy fermenting juice, and serves it with a wobble of soft tofu and warm rice,” the Times writes, using descriptive language designed to evoke a meal that normal people might actually want to eat.
Although the Times concedes that “eating insects is often sensationalized, trivialized or framed as a source of cheap protein for an end-of-the-world scenario,” it is eager to remind us that “for about two billion people who regularly eat insects around the world, it’s one of our oldest and most ordinary foods.” Like seafood? Then you should love the bugs, says the Times.
“In fact, cicadas are so closely related to lobster that the Food and Drug Administration has issued reminders to avoid them if you have a shellfish allergy. ‘They’re both arthropods,’ said Tad Yankoski, an entomologist at the Missouri Botanical Garden. ‘But only one’s a luxury, why is that?'”
Critics have long contended that a key part of the so-called “Great Reset” planned by the international globalist elite is to force Westerners to abandon traditional food sources in favor of things like insects and artificial, lab-grown meat. Last year, Tyson Foods announced it was partnering with Dutch company Protix to build a new facility to produce bugs en masse for the American market.
