In the large, airy Comedor Popular (people's dining room)* off the Plaza Espana, in Caracas, diners smacked their lips over a favorite dish: rice and black beans. Their approval marked the success of a significant experiment. For a long time, Dr. Nacio Steinmetz, a Polish refugee scientist, had worked to develop a vitamin-rich soybean to look and taste like the common black bean which is the chief source of protein for millions of Latin Americans. The diners at the Comedor Popular had eaten the product of his work without knowing that it...
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