Peruvian Farmers, Chefs (Yes, Chefs) Cash In On Guinea Pig Craze
Rodents are generally the last things most restaurant owners want in their kitchen.
But in the larger cities of Peru, chefs are practically fighting over guinea pigs in a restaurant craze that is bringing financial stability — if not exactly wealth — to small farmers in the Andes Mountains.
People have eaten this furry rodent for centuries in the high country of Ecuador, Peru and Bolivia. Called cuyes in Spanish, guinea pigs were traditionally fried or grilled and eaten for special occasion-meals, or boiled into a stew and served to the ill or injured as a sort of tonic. Andean lore even holds that guinea pig meat contains cancer-fighting properties. Read More....
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August 12, 2016
The Power of Worm Poop
Are worms really poised to take the agricultural world by storm?