Guinea pigs make for eco-friendly entrees

04/2/2013 | National Public Radio

Curious foodies and South American expats are ordering more guinea pigs off U.S. menus not only for their taste but because the rodent is a relatively eco-friendly source of protein. "Guinea pigs don't require the land that cattle do," said science writer Matt Miller. "They can be kept in backyards, or in your home. They're docile and easy to raise."

View Full Article in:

National Public Radio

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations