On the North Shore of Long Island is the largest snail farm in the country. Taylor Knapp, who calls himself a snail wrangler, delivers his fresh snails to some of New York City's finest restaurants, like Frenchette, where chef Lee Hanson uses them to make brouillade escargots. Mo Rocca reports.
Snails, the original slow food
On the North Shore of Long Island is the largest snail farm in the country. Taylor Knapp, who calls himself a snail wrangler, delivers his fresh snails to some of New York City's finest restaurants, like Frenchette, where chef Lee Hanson uses them to make brouillade escargots. Mo Rocca reports.
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