I am practicing grinding corn like the ancient Chachapoyans did in Kuelap. Behind me is a Cuy home; a narrow, hollow wall that seperated the kitchen from the house where the guinea pigs lived close to the hearth until they were baked in it. Or more likely fried since everything is fried down here. (Cammie and I tried Cuy when we where in Cusco. I have also eaten Alpaca which apparently has the same nutrient content as beef but half the fat.)