A group of school kids from a small, rural community in Texas stumbled upon the power of grassland soils and made a grassland stew using a recipe that’s actually been around for thousands of years.
Alyssa Kuepper and her friends started with grass in the backyard and quickly added the soil to the mix as they continued their research into how grass works.
Kueppers’ team started with a grasses from the backyard, and added more as they went.
They eventually decided to add a mix of plants, some edible, some not, as well as some more toxic weeds.
The result was a tasty stew of a mix between stew, vegetables, and fruits, which is the basis of a grass-based salad.
The team also added a sprinkling of cilantro and mint to their mix, and the result was the perfect complement to their lunch.