Eighty percent of the people on this planet eat bugs.  Insects are a daily feature in most people’s diets – except in America.  We’ve never developed a relationship, even a foodie one, with the creepy crawly things.

Enter Pat Crowley.  The Salt Lake City, Utah native thinks insects, high in protein and low in fat and carbs, is a sustainable food source we should give more thought to.

“I come from a long background in agricultural water use,” Crowley tells KTRH News.  “I was a working hydrologist trying to find efficiencies in our farming practices.”

Crowley says it was while thinking about sustainable water practices that the idea of insects as a sustainable food source captured his imagination.  So he started a company to address the reasons we don’t consume insects – essentially cultural and psychological.  Knowing of nearby “cricket farms,” Crowley developed a way to bake and then mill the bugs into a very fine powder, the primary ingredient in his commercial recipe for Chapul Power Bars.  (Chapul is Aztec for grasshopper or cricket.)  Customers say you can’t taste the bugs, and it’s a pretty good power bar.

Crowley’s business is just getting off the ground, but has already spread to 12 states including Texas. Crowley was in Austin making a delivery when KTRH News spoke with him.  Chapul bars are also available in select locations in Dallas.  And they’re available for purchase here.