Taylor Knapp is one of just a few snail farmers certified by the United States Department of Agriculture. The certification is crucial, he said. "Otherwise you're just kind of a guy with some snails." Mr. Knapp is a chef by training, and while working at Noma, the Michelin-starred restaurant in Copenhagen, he became interested in foraging. He eventually settled on Long Island with his wife, before he decided to follow his dream. He would become a snail wrangler.