An upland rice strain. Courtesy of Brian Ward

Thanks to the salt and National Public Radio (USA) for this story about the strain of a grain means so much to billions of people around the world:

A grain of rice, like a grain of sand, sifts through your hands with a mysterious and lovely sameness. Mostly white or tan, hundreds or thousands of grains pour smoothly out of buckets, out of burlap, into bowls, with a sound like small waterfalls. Rice seems so simple, really. And yet, because it plays a central role in world cuisines, these modest grains can carry the weight of history. Sometimes that history is deeply surprising. Continue reading →