Eric Rey pulls a plastic container half full of cooked rice out of his briefcase. The fat, brown grains look like normal rice. They smell like normal rice. When I gingerly raise a few grains to my lips, they even taste like normal rice: soft, chewy and a little bland. I have to stop myself from reaching for a bottle of soy sauce here in the kitchen of Arcadia Biosciences' offices in Seattle—Rey is the chief executive of the biotechnology company—to add a little salt.