Chef Bun Lai, Miya Sushi
As people along the East Coast are freaking out about this summer's upcoming plague of cicadas, one resourceful Connecticut chef's motto is, "If you can't beat them, eat them."
For Bun Lai, a 2013 James Beard Award nominee and owner of Miya Sushi in New Haven, eating bugs isn't a gross-out or a gimmick. He's committed to using sustainable foods, and his menu includes ingredients such as foraged wild mushrooms and soup made from seaweed he hand harvests. His sushi contains "trash fish," species that are perfectly tasty and edible but not commercially popular and, therefore, are not over fished. He also supplies the restaurant from his own hundred-acre shellfish bed.
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"I've been dreaming about putting cicadas on the menu for a long time," Lai tells Yahoo! Shine. "There are billions that are going to [emerge] and they are going to be dying anyway. It'sRead More »from Chef Puts Cicadas on Menu (Yes, That's a Bug in Your Soup)