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.