French lentils are small, and dark green, with a slightly piquant finish.
By that time, Anson Mills had Carolina Gold rice to sell.I started buying that, and then buying other kinds of rice from them.
Black rice was the one that I really, really loved.I got that for a few years and then that crop failed and they didn't have any, and Glenn Roberts [the founder of Anson Mills] was telling me about some seed rice that I don't even know, was some ridiculous amount of money, like $300 or $3000.But they were trying to bring this rice back..
It was a great revelation, realizing that with every kind of grain, there was so much personality.And it just wasn't the generic sameness that I think that we have been taught by industrial producers to expect from our rice, from our flour, from our corn.. Michael Twitty, author of.
Rice: A Savor the South Cookbook.
Valerie Erwin is a master chef of Great Migration culture and cuisine.The leaping into the unknown and not knowing where they're going to land and doing it anyway.
And getting people out of their cloud of doubt and into action.. People are like "But I don't have a business plan, an MBA, and maybe I need to get this and I need millions of dollars before I can kick this off.And that'll make it legit enough for me to feel comfortable, to talk to people about it.".
And the truth is you need a great idea that's solving a problem, and you need to have something about it that's different, but it doesn't need to be perfect.You think about how many times the iPhone has been iterated, right?
(Editor: Adjustable Infrared Sensors)