The Bottom Line

How to Get People to Eat Bugs, and Like It

Graph borrowed from the Chapul website

The Bottom Line (Re-Air Date: February 2, 2018) – How do you launch a sustainable food revolution? Perhaps it requires a good story, and lots and lot of crickets.

When Pat Crowley realized he could make a better energy bar using “cricket flour” for protein, he knew he’d encounter the ick factor. Eating bugs simply doesn’t appeal to Americans. But he knew a lesson could be taken from the introduction of sushi to American taste buds in the 1970s. He knew he had to acknowledge people’s fear of eating bugs, before they would overcome it and take the first bite.

Crowley talks with host Doug Wells about how he went from being a surf and whitewater raft guide to an entrepreneur who aims to create an entirely new food category. He is driven by his concern for our ability to conserve fresh drinking water in the future, and he says how we raise animals for protein is a big part of the problem. Crowley shares how he meticulously strategized to re-introduce crickets – an ancient food source – into our diets, with Chapul.

The Bottom Line
The Bottom Line was a business show that ran on KCPW from 2014 to 2017. Hosted by financial advisor Doug Wells, the show focused on the human story behind building and running a successful company in Utah, including the personal journey of founders and leaders, the hard work, the tough decisions, the temporary setbacks and
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