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To Save a Species, Serve It for Dinner
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Published on :
Wednesday, April 30, 2008 |
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SOME people would just as soon ignore the culinary potential of the Carolina flying squirrel or the Waldoboro green neck rutabaga. To them, the creamy Hutterite soup bean is too obscure and the Tennessee fainting goat, which keels over when startled, sounds more like a sideshow act than the centerpiece of a barbecue, writes Kim Severson in the New York Times. |
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