It’s always exciting to hear about fellow UO students doing big things, and JD student Charles Wilson and MBA student Omar Ellis are doing just that. Together they are beginning a start-up with a pretty big twist: it is an all-purpose baking flour that uses milled crickets as its base. Now some readers might be tempted to close their browser at this point, but if you give it a chance, I think you might just be convinced of Omar and Charles’ Cricket Flour.
The basic concept is that a person will replace flour in a traditional recipe of brownies, muffins, breads, etc. with a Cricket Flour mix, which is made up of crickets and five other non-wheat flours to enhance the nutritional profile. What you end up getting is a gluten-free, paleo-friendly, and grain-free product that tastes great and has the added bonus of all the health benefits that crickets bring to the table. Within a quarter cup of Cricket Flour mix there is over 35% more protein than in average flour, and also includes calcium, iron, zinc, B12, and all of the essential amino acids.
Alright, well I can tell some of you are still skeptical. After all, crickets?! And honestly, that caught me a bit off guard as well, but the truth is, if you were not told that there were bugs in the flour, you would have no idea. Plus, getting protein from crickets is incredibly efficient and sustainable. Cricket protein requires 1/10th the water and 1/6th the feed of an equivalent amount of beef protein. And large parts of the world already eat bugs due to their high protein count and availability.
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