All the talk of insects reminded me of a brand of protein bars from a company called Exo. Created by two students at Brown, they use cricket flour as a source of protein and they’re soy, grain, dairy, and gluten free. I tried a couple of them last year, and while I think that the concept is intriguing, the execution leaves a lot to be desired. The bars have a strange texture and despite names like Blueberry Vanilla and Banana Bread, I was unable to discern any difference in taste between the flavors. While I was disappointed in the product itself, I think that crickets and other insects could play an integral part in solving some of the food supply and environmental issues we’re facing. More than 80% of the world’s population already eat insects regularly, and when looking at the environmental impact and the efficiency of crickets compared to our typical protein sources, I feel that this is not a solution we can brush aside because some consider it “gross”.