This is just the beginning! Our collection holds over 300 years of history, including rare newspapers, obituaries, marriage records, birth records, and so much more—most of which you won’t find anywhere else!
Squid as Protein Source May Gain U.S. Taste
University of California researcher Dr. Paul Singh argues squid offers protein, calcium, and iron and could become a popular U.S. dish. He notes global squid consumption and cites a new squid-squeezer machine that removes heads and ink sacs to yield clean fillets for economical recipes.
MENTIONED IN THIS ARTICLE
United States
University of California
Paul Singh
U.S
National Geographic Society
Latin America
Clarence P. Idyll
Singh
California
Philippines
Greece