Inter Press Service: Knife in hand, Domitila Reyes deftly cuts open the leaves covering the cob of corn, which she carefully removes from the plant a process she carries out over and over all morning long, standing in the middle of a sea of corn, a staple in the diet of El Salvador. Reyes is taking part in the tapisca derived from pixca in the Nahat indigenous tongue, which means harvesting the field-dried corn. The process will end, weeks later, with the selection of the best quality seeds, in order to ensure...