It all started with the ‘new rice’ being served in the dining hall of our residential school. This novel alternative to regular rice was actually foxtail millet (korrain Telugu), and a group of 13-14 year olds at our lunch table were totally intrigued by it. Questions and comments came flying thick and fast, as I, ever the teacher, alternately tried to field their questions or just listened with fascination. “What is this new rice?”, “Why are we being served this?”, “I quite like it, it’s nutty and very different from regular rice”, “Why is the rice in school not white?” (we normally serve unpolished, hand pound rice) “Is this korra good for health?”, “Is it a kind of rice or something else?”, etc. “Well yes, it is a rice but comes from a completely different grain, similar to the ragi that we drink every morning - it is a millet”, I added. As the conversation progressed we delved deeper into the story of korra:where we get it from, how it is grown, and then realising that it is grown right here on the campus. This meant we could go see the korra fields and the plant. From this emerged an idea for a class project where we would collectively explore the question: Where does our food come from?