At a time when their college peers were living off ramen and beer, Gabi Lewis and Greg Sewitz were scheming to change the way people eat.
The duo were seniors at Brown in 2013 when they first hatched the idea for Exo, a cricket-based protein bar. Lewis, an economics and philosophy major and self-professed CrossFit junkie, had been experimenting with homemade Paleo-friendly protein bar recipes when his roommate Sewitz, a cognitive neuroscience and English major, returned from a conference at M.I.T. that touted the environmental benefits of insects as a food source.
“Greg suggested this crazy notion of adding crickets to the bars, since they’re high in the best quality protein,” recalls Lewis, 24. “Initially, I thought it was a very strange idea, but after some research, it made total sense.”
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