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Chapul Blog: experiences & writings from around the world

What Happens When Consumers See “cricket flour” On A Label?

What Happens When Consumers See “cricket flour” On A Label?

Cricket Flour on a Label? The Outcome Is Not What You Would Expect: What happens when Western food marketers blend novel food items, such as insec...

Fatigue Among Women And Why Cricket Protein May Be Able To Help

Fatigue Among Women And Why Cricket Protein May Be Able To Help

Insect protein is a smart solution to iron deficiency I’ve been a holistic nutritionist for almost four years. I’ve worked with hundreds of women a...

The Anatomy of a Cricket Through the Eyes of a Storm Trooper: The Head and the Vision

The Anatomy of a Cricket Through the Eyes of a Storm Trooper: The Head and the Vision

An Introduction to the Anatomy of a Cricket   In April of 2017 four French men and two Americans put their heads together to live in a winter ba...

The 9th Annual Bug Eating Festival!

The 9th Annual Bug Eating Festival!

We went to the 9th Annual Bug Eating Festival in Austin Texas where we got to sample Chapul bars and share stores about experienced cricket eaters. It was also a chance to connect with local Austin food revolutionaries for Chapul!

The future of food in the Lone Star State

Future Food Salon

Special guest Chef Sonya Cotéand other culinary stars have provided the tasty noms for this shindig from Alimentary Initiatives, celebrating local nonprofit Little Herds in particular and entomophagy in general. Gainsome new knowledge, experience some new tastes, mingle with the likes of Pat Crowley of Chapul Bars, David George Gordon of The Eat-a-Bug Cookbook, Daniella Martin of Girl Meets Bug, Harman Johar of World Entomophagy, Katharina Unger of Farm 432, during this posh and crickety evening. Wed., Feb. 19, 7pm. Wed., Feb. 19, (2014).

Festivals, Fairs and the FAO!

Festivals, Fairs and the FAO!

Could cricket souffle replace steak?

Source: Thomson Reuters Foundation - Fri, 19 Apr 2013 11:43 AM

Author: Ali Morrow

Climate change and food security advocates want creepy-crawlies hitherto loved mostly by gardeners and photographers to find their way onto the world’s dinner plates. But it may be an uphill battle before steak is replaced by cricket soufflé.