Visit almost any city in the US or elsewhere today, and you are likely to find restaurants from all corners of the world: Indian, Thai, Italian, American, you name it. Clearly, gastronomical diversity within cities has increased hugely over the past couple of centuries. Now go to a city in another country -- and the range of cuisines on offer is likely to be nearly identical. This is a hallmark of globalization: increased diversity locally, decreased diversity globally. As Breakthrough Institute Senior Fellow Erle Ellis and colleagues show in a recent paper, the same phenomenon also applies to plants.