A and B Wild Rice Processing, on the western edge of the Leech Lake Indian Reservation, is, to put it gently, a modest operation. On a typical late-summer afternoon, a clump of men are gathered in the shade of A and B's long, open-sided barn, talking over the rumble of machinery. A pickup growls into the driveway, kicking up a cloud of dust and big, black flies, while a skittish Labrador with one ear in a bandage--the souvenir of a recent spat--limps warily around the periphery. Inside, John Persell is examining a batch of rice that he and his colleague, Steve Smith, harvested a few days earlier. "See," Persell says as he watches a handful of the grain sift through his fingers. "It's like oats or wheat when it's green. When you parch it by hand, there's even... More >>>
By Tony Nelson
A rice is a rice is a rice? University of Minnesota professor George Spangler doesn't think so.