by Daniel Michaelson At the root (pun intended) of all food production anywhere are hordes of microorganisms – organisms too small to see with the naked eye (except in the aberrant case of macroscopic bacteria as large as a millimeter). These include all of the prokaryotes, namely the bacteria and archaea; and various forms of eukaryotes, comprising the protozoa, fungi, algae, microscopic plants (green algae), and animals such as rotifers and planarians. Sure they are small,