In 2006, Leonard Vespucci pioneered the first Soylente Verde Taqueria for curious culinary connoisseurs in San Antonio, TX. It was a revolutionary concept in restauranting and a complete retooling of traditional Mexican far: South-of-the-border eats made from human flesh.
Due to the discrimination practiced by our government and fear mongering among some groups, we were forced to "go underground." Soylente Verde Taqueria was established as a members only restaurant club with strict rules regarding invitations and initiations, to protect our members.
Among modern humans, eating human flesh has been practiced by various groups in Europe, South America (Aztecs), New Zealand, and North America. Today there is a social stigma against it, but we're changing that one bite at a time.
So you ask,"How can you do this?
Why haven't you and your members been arrested?"
The answer is simple. While it is illegal to practice cannibalism in the United States, it must be explained that cannibalism according to the law is the consumption of human flesh from a deceased human, usually a murdered human. What we are doing is very different.
We have pioneered a process called Live Harvest™ which allows us to harvest human flesh from live humans. The process is not unlike the collection of "unneeded" body parts from live donors in the medical field. And unlike the consumption of human flash from the deceased, there is no U.S. law prohibiting the consumption from live donors.
We have met serious resistance from the U.S. Patent Office while attempting to patent our processes, so media outlets requesting more information and food processing outfits we are partnering with are required to sign non-disclosure agreements.
For now we can only discuss the obvious with the public (non members). Some examples of Live Harvesting™ include the collection of bodily fluids, like blood, which are made into blood sausage. It also includes the harvesting or cuticles, corns and calusses, which are processed into larger forms of meat like the chicken nugget.