Chitlins in SupervolcanoEdit
After the Yellowstone Supervolcano erupted, food became scarce so nothing was wasted not even pig guts. Rob Ferguson hadn't had chitlins growing up but that was only because he hadn't grown up with anyone in nearby South Central L.A. After settling down in Guilford, Maine, a local looked up in an old cookbook what to do with chitterlings (as it called them).
Since his wife Lindsey worked as a school teacher, Ferguson did most of the prep work when they got pork. He turned the guts inside out and scraped them. He soaked them in cold, salted water for a day and washed them repeatedly. He then cut them into two inch lengths and then stewed them with onions and whatever other herbs were to hand. The two found them surprisingly tasty considering what they were.