Funny enough, on the heels of René Redzepi and his fermented cricket soy sauce comes word of a new food start-up called Chapul which vends energy bars made with cricket flour. Founders will debut two flavors, chocolate-peanut butter and coconut-ginger-lime, at the Los Angeles Natural History Museum's 26th annual Bug Fair (natch) on May 19 and 20. Why cricket flour? More here. [EaterWire]
Filed under:
Bugging Out
The Latest
The Best Dishes Eater Editors Ate This Week
Follow Eater editors each week as they share their favorite dishes around town
Loading comments...