Finding a lost strain of rice and clues to slave cooking
By Canadian Packaging staffGeneral Sustainability Kim Severson Long lost rice New York Times upland red bearded rice
The search for the missing grain led to Trinidad and Thomas Jefferson, and now excitement among African-American chefs.
Read the excellent February 13, 2018 New York Times article by Kim Severson that describes how the search for the missing grain—upland red bearded rice—went from Georgia to slavery through to the War of 1812 and eventually Trinidad, and how it is now enthralling African-American chefs.
Click HERE to read.