Dry beans have been cultivated by all the agricultural tribes of this nation and were quickly adopted by European colonists and spread to other regions of the world.
Fermenting foods has long been an important technique for extending the life of foods well beyond their harvest season. Otherwise, as humans, we would have very little to eat in the winter and probably suffer from unpleasant nutritional deficiencies like scurvy.
A farmer grows wheat, harvests it, then his wife mills some up into flour and proceeds to sell it. Revolutionary right?
Once an animal is slaughtered for meat, where does it go, and who ends up cutting up the meat we may see in a grocery store? The answer may not be quite so clear cut.