Hot on the heels of our Shark Tank airing the folks at Clean Plates present a nice article on our success. Keep adding bugs to those bowls, and keep licking 'em clean!
Big news, Pat's taking the plunge into the Shark Tank. Our air date is March 21st - be sure to check it out and see if Chapul is able to tame those big fishes!
In a nice write up by WIlliam Brisby, Chapul's debut at the Natural Foods Expo West is given a highlight. It was an incredible experience and we can't wait for March 2015!
Even though we're only briefly mentioned, USA Today makes note that Chapul has gone worldwide! Spanning the globe and uniting the world with crickets.....well, maybe someday.
We invited a great crew from Fox News into our kitchen for a sampling of crickets - and boy were they impressed!
Chapul heads to Texas to participate in the Future Food Salon. Focused on entomophagy, bugs were served in every way possible, including our three delicious flavors.
In a wonderful piece by Parija Kavilanz for CNN Money, Pat is interviewed and the consensus is that there's not just a market for cricket bars, there's a new industry in the making. To all you revolutionaries who've joined in so far, thanks for being with us from the beginning!
Those lab coat wearing revolutionaries over at Science 2.0 get behind Chapul and give their support for the future of insect protein in the US, viva la revolucion!
We're used to getting coverage as a company in the food and business press, but this may be a first. UPI featured this snippet on Chapul in the "Odd News" section, they may know us better than we think!
We'd like to think we're expanding people's horizons when it comes to entomophagy and Huliq comes through with an article explaining how eating bugs is both old and new, now and then.
At an event we're sad we missed, Louis Sorkin from the American Museum of Natural History lectured on entomophagy at the New York Academy of Sciences. And what was served up for dessert? Chapul bars of course! LiveScience covers the talk and gives us a shout out, many thanks to Louis, AMNH, NYAS and LiveScience!
These guys just can't get enough of our own Pat Crowley. In a brand new segment Pat is interviewed about the UN's FAO report on the future of ebile insects as a global food source. Pat delivers and our Chaco bar gets the seal of approval from KUTV once more!
After mentins of hot ant soup, sauteed bee larvae, roasted tarantulas and midge fly cake our bars come off sounding so...ordinary. Medha Chandorkar gets behind the UN's mission to create a global, sustainable insect protein industry and happens to bring us up...thanks!
In a reprint of the article from New Scientist the folks at Slate bring their readers up to speed with the growth in the world of edible insects. It's such a nice Q & A, why not head back for a second helping?
Tiffany O'Callaghan is pursuing new ideas for New Scientist as she runs through an interview with Pat. See where we get our name, our crickets and our ideas!
A midday thunderstorm wasn't enough to stop our own Pat Crowley from riding his bike to meet up with local Salt Lake station KSL for a very nice interview on the UN's report on the benefits of eating insects. As water conservation is our goal, getting a little love from the skies is never a hassle.
Very exciting for us as Chapul is a feature piece in the July/August issue of Sierra Magazine! Author Peter Frick-Wright visited Salt Lake City and travelled with Pat to Lakeside Cave, a historic location of mass insect gathering for Native Americans. We could go on but check out this great article on the future entomophagy, thanks Peter!
We've gone international again as the folks at CCTV come to Salt Lake City to interview Pat. While insect protein is nothing new in Asia, CCTV's stateside audience is sure to be introduced to a whole new phenomenon!
Thanks to the Tucson Weekly for a nice little snippet on Chapul. We're going strong in Tucson and though we aren't part of a new world order as per the article, we're happy to confirm that we are tasty and healthy. Bear Down Arizona!<
You want the numbers? Check out the details over on NutraNews where our bars are broken down and the nutrional facts are handed out. Complete protein? Check! High in calcium and iron? Check! Delicious? Check! We get the nutrional thumbs up and have "impressive macros". Awww shucks, you've got us blushing!
The panel of the TV show "The Doctors" is made up of, well, doctors. On an exercise based episode the docs give our bars a try and love 'em! These guys even went out and did their own research on the health benefits of bugs and give us the thumbs up; we always love getting that good bill of health.
Well, sorry to disappoint but this more health focused than a tribute to Rodney Dangerfield. The ladies at HerCampus give a run through of the health benefits of our bars while making some nice contrasts between beef and insect protein.
In an interview with the CBS station in Phoenix, Pat (our own Phoenix native) runs thought the benefits of bugs from what may be his office or secluded jungle getaway. As a bonus, KPHO visits Arizona Hiking Shack and shows the first on camera glimpse of our new display boxes, hot off the press.
A nice article on growing business of entomophagy focusing on the London Pestival, LA Bug Fair and the United Nations Food and Agriculture Organtization. Oh, there happens to be a big chunk dedicated to our own founder and van driver, Pat Crowley!
The good people over at ABC News give a nice introduction to Chapul and our mission. “Raising eyebrows for [our&91; unique ingredients…” Yup, and filling bellies with nutritious, environmentally sound whole protein. We've got a box of Thai bars with Diane Sawyer's name on them...and we just might throw in a handsome organic cotton Chapul t-shirt, 'cause we're big-hearted like that.
Michelle McGuinness says “Chapul is starting a revolution – with crickets.” Yes indeedy. Join us!
Starre Vartan over at Mother Nature Network shows her culinary savvy by ordering salted chapulines to spice up a bowl of guac, and gives a nice summary of the nutritional and environmental benefits of entomophagy.
The Salt Lake Trib reminds readers of Chapul’s local roots – the Utes and Southern Paiutes both happily munched insects “in droves.”
Adele Flail wonders if chirping crickets might soon remind listeners of a dinner bell, and pronounces Chapul bars "moist, with a fresher, richer taste than most commercial snack or energy bars."
A nice piece on your favorite bug guys with a shout out from Chapul supporter and uber-chef Tom Woodbury. We'll be sure to not let all of this attention go to our heads, just like crickets our heads are very, very small.
Every year hundreds of unknowns hope to make their big break at Sundance, this year it looks like Pat Crowley is the one making it to the A-list. Our own celebrity chef gives an in depth look in to what goes in to those cricket bars that have the audiences cheering.
The lovely folks at WCTV were so interested in Chapul that they aired two, unique segements on us. Check out the videos and see the nice things that Tallahassee locals have to say about about the crickets invading their community.
We're proud to say our bars have made it to Tallahassee. Florida State University's NPR station featured an interview with JB from Chapul where they talk just as much about crickets as they do about the Lion King. Hakuna mata, baby!
The foodies are at the gates of Chapul and we happily welcome them in. With a big spread in the winter edition of Edible Wasatch (pgs 8-10) we're thrilled to introduce ourselves to those connoisseurs out there and get them chowing down on the finest insects on the market. While crickets may not be on any gourmet menus yet, our dedicated customers give us five stars all the time!
We can't thank Frank Phelan of Living Earth Grocery in Worcester enough - he took the time to talk about Chapul for the paper, then radio, and now TV! He hit the press trifecta and we hope Living Earth is swarming with customers. A big "thank you" to Frank for his acceptance of Chapul and his bold stance in promoting insect protein.
Hot on the heels of newspaper coverage of our explosion on to the scene in the North-East, local radio station WBZ 1030 interviews Frank Phelan of Living Earth. Who would have thought that chirping crickets would make for great talk radio?
Instead of migrating south for the winter we decided to head east, Massachusetts specifically. Check out this article from the Worcester Telegraph on our first location in New Englad and the reaction locals are having — "It is great, man!"
Over here at Chapul HQ, we like to keep the focus on the bugs. Because you aren't getting a protein boost by watching one of us flap our gums, am I right? That said, two of our favorite people on this crazy blue marble, Josh Walter and BJ Alden over at Claremont McKenna College, put together a great video introducing Chapul and showing a series of lip-smacking taste tests by CMC students, and we thought we'd share. Enjoy!
...and we love this snapshot of buggy goodness from Women's Health. As they point out in a slideshow on food trends, "bug eating won't be reserved for adventurous Anthony Bourdain types for much longer." And with a delicious, nutritious option like Chapul energy bars just a few mouse clicks away, why should they be?
Brendan Leonard, who is clearly both a gentleman and an epicurean scholar, provides a nice introduction to Chapul bars over at the Adventure Journal.
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.
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!
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!
'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.
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!
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..
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.
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.