Food Entrepreneurship | St. Louis Public Radio

Food Entrepreneurship

Sarah Schlafly, co-founder of Mighty Cricket, measures cricket powder on March 14, 2019 for a batch of dark cocoa oatmeal at Urban Eats Cafe.
Shahla Farzan | St. Louis Public Radio

Sarah Schlafly isn’t squeamish when it comes to eating insects.

For her, crickets are just “land shrimp.”

The St. Louis-based entrepreneur co-founded Mighty Cricket in 2017, a startup that produces breakfast foods with an unusual addition: crickets. The company now sells several products at local grocery stores and online, including pancake mix, oatmeal and protein powder — all made with powdered, roasted crickets.


(Maria Altman, St. Louis Public Radio)

Saint Louis University’s Shared Use Kitchen is helping food entrepreneurs take a crack at starting their own businesses.

Housed in the basement of the Salus Center, the 6,000 square foot kitchen is used by culinary students and staffers who make breakfast and lunch for six area schools. The university in 2011 opened the kitchen to people looking to start a food-based business.

This article first appeared in the St. Louis Beacon: November 9, 2008 - Brian Pelletier was putting in long days and flying around the world in his demanding job as a public relations executive at Fleishman-Hillard's world headquarters downtown when he decided to make a change. Another job at another agency? No. A cushier gig, perhaps with more money and fewer hours, at a local corporation? Not what he had in mind.

Pelletier, 41, wanted to make gourmet chocolate by hand and sell it for a living out of his own shop. Never mind that the economy wasn't the best and no one really knew if cash-strapped consumers would shell out a premium price to appease their palates.