One (Cell) in a Million

Imagine that you have a bag of candy. Every once in a while, you grab a few pieces and eat them without thinking too much about it. They taste good, maybe vaguely like strawberries. You think the candy might be a pale pink. Now, you grab another handful. This time, you take a closer look and are surprised to find out that most of them are white and sweet, though unflavored—and all of the strawberry taste comes from a few rare bright pink candies.