The rice of the sea: how a tiny grain could change the way humanity eats
A Michelin star chef has made a significant discovery in marine biology. Ángel León made his name serving innovative seafood. But his seagrass discovery could transform our understanding of the sea itself. Ashifa Kassam examines how the experimental chef stumbled upon the importance of a clutch of tiny green grains that could become a surprising tool against the climate crisis.
From The Guardian