Chapul Blog: nutrition, recipes, and and current events for the Chapul adventurer


Salt Lake Trib talks Chapul's local roots

Pat Crowley has visions of bugs in his hamburgers. And wax worms in his trail mix.This isn’t a "Fear Factor" inspired nightmare, but a hope. The Salt Lake businessman wants to attract Americans to what most of the world’s population already knows: Edible insects are a rich source of protein that’s easy on the Earth.But Crowley, 33, realizes he has to take baby steps down the path of this culinary revolution. That’s why he chose the friendly cricket — think Jiminy — as his first menu item."Our main mission is to make it culturally acceptable" to eat insects, Crowley said. "We thought the cricket was a fairly easy transition, as opposed to a worm or a beetle."Crickets ground into a...

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Chapul at Sundance - The Sequel!

Food finds from the Sundance Film FestivalFood finds » From cricket flour to free veggie burgers to savory waffles — here are some festival gems.By Kathy Stephenson | The Salt Lake TribuneFirst Published Jan 22 2013 11:01 pm • Last Updated May 05 2013 11:33 pmPark City » Sundance may be about movies, but there’s plenty of eating that goes on, too. Here are five of our favorite food finds from the first weekend of the festival.Cricket Bars » Pat Crowley, founder of the Utah-based Chapul Cricket Bars, was in the Utah Independent Filmakers Lounge offering samples of his new energy bar made with cricket flour. The Utah entrepreneur bakes crickets and then grinds them into a fine flour. The...

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Adventure Journal: Chapul is "an energy bar with a real difference"

Dirtbag Gourmet: The Energy Bar Made From…CricketsBY BRENDAN LEONARD OCTOBER 31, 2012The energy bar aisle in most American grocery stores has a selection extensive enough to plunge anyone into the paralysis of choice, confused and asking, “What’s the difference?”Here’s one with a real difference: Chapul Bars. Their major protein source? Crickets. But you won’t be picking tiny insect legs out of your teeth after eating them — the crickets are milled down to powder, or what Chapul calls “cricket flour,” before they’re added into the bars.In 2011, founder Pat Crowley listened to a TED Talk on the environmental and health benefits of eating insects and became excited at the idea of a form of protein that could be utilized with...

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HuffPo: Chapul "attacks global concerns with an unusual new snack"

SAN FRANCISCO -- A new Kickstarter project attempts to attack serious global concerns with an unusual new snack: cricket bars.Chapul, founded by college roommates Dan O'Neill of San Francisco and Pat Crowley of Salt Lake City, aims to introduce Americans slowly to the benefits of eating insects with nutritious but approachable cricket energy bars. (Think Clif Bars. But with bugs.)"Insects are environmentally friendly and extremely nutritious," Crowley told The Huffington Post. "But the largest hurdle to the industry is the psychology."Crowley, a surf and rafting guide and world explorer, had tried eating insects during his global travels. After watching Marcel Dicke's TED Talk on the benefits of an insect diet (better nutrition with a significantly lower environmental impact), he became...

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