Podcast appearances and mentions of laura d asaro

Check out @herhustle.podcast on insta for this episode's chapter notes!Laura D’Asaro is the Founder and CEO of Chirps (@eatchirps), a company that creates food products, such as chips and protein powders, from cricket flour. Chirps’ mission to make “eating insects mainstream” started when Laura was studying abroad in Africa. In Tanzania, she tried fried caterpillars; in Uganda, she sampled grasshoppers; and now, in America, she is leading the sustainable food industry with the tagline “EAT BUGS.” We speak with Laura about her journey into social entrepreneurship, from starting a philanthropic lemonade stand at age 15 to raising over a million dollars on Shark Tank for her business.This is Episode 4 with Laura D’Asaro and Chirps is Her Hustle!

Get Ignited! with Laura D’Asaro, a Forbes 30 Under 30 social entrepreneur, Shark Tank winner, and two-time Guinness World Record holder. For Laura, there is no distance between an idea and implementation. And, at the heart of her work are noble causes and a desire to make the world a better place. Currently, Laura is the CEO and co-founder of Chirps, a company committed to changing the food industry landscape - one cricket chip or smoothie at a time.Laura will share stories of ignition and that will keep you on the edge of your seat.

Laura D’Asaro and Alex Shirazi chat about the marketing behind getting people to “eat bugs” and how the journey to powdered cricket proteins started. Laura D’Asaro is the co-founder/CEO of Chirps, a company that works to normalize insect consumption as a sustainable source of protein. She is a Forbes 30 under 30 social entrepreneur, Shark … Continue reading "Laura D’Asaro of Chirps" --- Support this podcast: https://anchor.fm/futurefoodshow/support

Sometimes a good cause isn’t enough.  In this episode we’ll hear stories from two social entrepreneurs – Laura D’Asaro, co-founder of Chirps and Jenny Costa, founder of Rubies in the Rubble – who built brands that offered more than a mission. Credits: Josh Harlan – Intro Jingle jahzzar – CC BY-SA 4.0  What 2 Scenes... The post More Than a Mission appeared first on Changemaker.

On this week’s podcast we have a fascinating and eye-opening chat with Laura D’Asaro, co-founder of Chirps Chips. In the Cricketlicious Café, Chef PV shows us how to make Ento Macaroons. We have the latest news and information affecting the Ento world. And on “As the Crickets Chirp” Chip and Ashley are in danger.

Jahred is joined by Laura D’Asaro COO of Six Foods, the company behind Chirps Chips as seen on Shark Tank. The two discuss the cricket flour tortilla chip, why people should eat bugs, sustainability, gateway bugs, Mulan backlash, how the idea was formed, Laura’s time in Tanzania, her experience on Shark Tank, getting a deal with Mark Cuban and her breaking 2 world records. Pat and Jahred discuss green beer, nationality based holidays, Jahred’s trip to Salt Lake City, awkward flight attendant situations, the reality of Uber, people with DUI’s vs vapers, reworking Chicago’s shooting problem, Chuck E Cheese violence featuring a clip from Freakonomics Radio, revisiting the ‘who would type the fastest’ listener email question, minesweeper vs minecraft, disadvantages of right hand cars in the US, ‘Death Wish’ in the ‘Jeff Goldblum Movie Review’, and a new addition to the Sears Tower Skydeck

In this episode of In the Business of Change we speak with Laura D’Asaro of Chirps Chips about why she and her co-founders decided to produce chips and other products from cricket flour. Apparently, insects are the food of the future and the most sustainable protein available. Bugs use far fewer resources than the meat […] The post Eating Sustainably: We talk cricket chips with Laura D’Asaro of Chirps Chips appeared first on SEE Change Magazine.

For Rose Wang, it all started with a scorpion street snack in China. She bit into the insect on a dare and was surprised. “[It was] not what I expected,” says Wang, who went on to co-found the insect-based food company Six Foods with her Harvard classmates Laura D’Asaro and Meryl Natow. “It tasted really great and really made me think, ‘Okay, is there another way to eat protein that’s more sustainable?’”  In particular, the entrepreneurs see crickets as a more sustainable source of protein. For one thing, the little chirpers are far less energy-intensive to raise. Here’s how the math breaks down: One pound of beef requires 2,000 gallons of water and 25 bags of feed. By comparison, one pound of cricket protein can be produced with 1 gallon of water and 2 bags of feed.   “What’s so great about crickets is that it’s an animal protein, so it’s all nine essential amino acids,” Wang adds. “It’s also really high in calcium and a lot of other vitamins and minerals.” She says the taste might even be vaguely familiar. “The way I describe it is [that] it tastes like shrimp without a fishy taste, so it is somewhat similar to a lot of the crustaceans that we’re used to eating,” Wang explained. “There is a difference in flavor profile, but it’s not bad.” (Photo: "Chirp" cricket chips/Courtesy of Rose Wang) While most everyone can agree that insects are the more environmentally friendly version of protein, there’s still the inescapable ick factor. The founders of Six Foods found that crickets presented people with the lowest barrier to entry. “When we presented people with different foods at the very beginning… we had mealworms, wax worms, hornworms, and then crickets… crickets were always the least scary,” Wang says. Daniella Martin, the author of Edible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet, agrees. “Crickets are familiar, they have a reasonably good public image because of characters like Jiminy Cricket,” she says. “People are a lot less grossed out by something like a cricket versus something like a meal worm.” Six Foods has gone one step further to make crickets into a non-scary, recognizable form: chips. The cricket chips, called “Chirps,” are made from cricket flour. (Photo: Rose Wang and Laura D'Asaro) Cute names and novelty aside, crickets could also be the most viable form of edible insects. “Crickets are also the only insect that’s produced at scale within the U.S.,” says Wang. “To us, if we can ease our supply chain and make sure we know where we’re getting our crickets from and we can go visit those farms and know exactly their process, that makes us feel better about the food that we’re using.” What do you think? Have you ever eaten a bug and liked it? Could crickets and other insects be the protein source to save the planet?