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
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA