A wave of startups is pushing chips, bars, flour and more made out of crickets and other critters
As a water planner in Utah, Pat Crowley had grown frustrated that his message of conservation was being largely ignored by an agriculture industry intent on siphoning off the Colorado River to keep crops in California and other Western states succulent.
Then a few years ago, the 34-year-old whitewater rafting enthusiast was listening to a TED talk on edible insects, which touted the critters as a surprising potent source of protein. The more he heard about the potential water savings from swapping insects for traditional protein like soy and grains, the more he realized it might be time to change professions.
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