As French food becomes hip again, chefs look for domestic sources that aren’t canned. Luckily, a snail farm that began on Kickstarter is aiming to meet the demand, but farming snails is quite a crawl.
I’ve had the chance to eat some escargot recently, and they’re still fantastic. With the shells and the taste, it’s just like eating an oyster. I’d love for fresh escargot to be on the menu again in more places, and that will take the growth of farms like this to reach us.