HuffPo: Chapul "attack[s] global concerns with an unusual new snack"
Robin Wilkey at The Huffington Post gives a nice overview of Chapul's roots and strategy for introducing Americans and Europeans to efficient, environmentally-friendly insect protein through our tasty bars. Over here in Chapuland, we're HuffPo readers, and we think that Arianna should wear a "Feed the Revolution" t-shirt the next time she goes on The Daily Show. Stylish, revolutionary apparel, just a phone call away.
SF Foodie Blog Serving Seconds Gives Chapul Bars the Love
One of our favorite food bloggers, Melissa over at Serving Seconds says "pass the crickets, please," and backs Chapul on Kickstarter. You betcha...one box of delicious Chapul bars on their way. We're looking forward to hearing feedback on our recipes from refined palettes like Melissa's. We'll bet you one organic cotton t-shirt that you love 'em!
Utah's City Weekly: "Fresher taste and less processed texture [than] Clif"
Salt Lake City's Rob Tennant (clearly both a gentleman and a scholar) tried our Chaco and Thai bars, and pronounces them "much better" than a "big name commercial product you might throw into your backpack for a day hike." We're biased, but Chapul bars are pretty tasty, and we'd love to hear your thoughts on our recipes after you give 'em a try!
SF Weekly: Head over to Kickstarter to try Chapul Bars. We concur.
'Nuff said, we think. Many thanks to Tamara Palmer and SF Weekly for getting the word out. And as she suggests, you can check out our Kickstarter video to learn more about efficient insect protein and how and why we think it can change the world for the better.
Ski Channel & U.S. Olympian Cal Chythlook-Sisof: "We like Chapul Bars"
We couldn't have said it better ourselves. The Ski Channel tells their readers that Chapul bars are "good, really good," and says "this sick new product...is revolutionary." And for anybody who wants a peek at what cricket energy can do for you, check out Callan Chythlook-Sisof, a Winter X Games silver medalist and the first native Alaskan on the U.S. Olympic team. Go Cal...Sochi 2014!
Chapul on CBS News in Utah
Watch Pat and Ruth on KUTV News in Salt Lake City, explaining Chapul's inspiration, recipes and mission to invest profits in water sustainability projects. Mary - you're brave, and we love ya for it. Let us know if you have a craving for some Chapul energy and protein on those early morning reporting excursions and we'll set you up.
Arizona loves Chapul!
The Arizona Daily Star carried a great piece on Chapul and the case for insect protein in their Sunday edition, with pictures of Ruth whipping up a tasty batch of bars and the Chapul team sporting our revolutionary finest. Kudos to Carli Brousseau and the Daily Star team for a solid overview of the environmental importance and history of insects as food.
Nerdegade says Chapul bars are "way better" than Clif
Adriana Yugovich at Nerdegade reports on her behind-the-scenes experience at Bug Fair 2012, including her taste test of Chapul bars (scroll halfway down the page). We'll spare you the suspense: "super delicious, like a super moist Clif bar, but way better." And Adriana - we think you're pretty cool, too. We're particularly enamored of your finely tuned energy bar palette.
Hollywood Sounds Hungry
Chapul gets a shout-out from the foodies over at Eater LA, who also point to double Michelin-starred chef Rene Redzepi's cricket soy sauce experiments in Copenhagen. With this kind of LA love, we figure its just a matter of time before Chapul gets an Oscar nom.