I’VE long wondered how producing a decent ingredient, one that you can buy in any supermarket, really happens. Take canned tomatoes, of which I probably use 100 pounds a year. It costs $2 to $3 a pound to buy hard, tasteless, “fresh” plum tomatoes, but only half that for almost two pounds of canned tomatoes that taste much better. How is that possible?
The answer lies in a process that is almost unimaginable in scope without seeing it firsthand. So, fearing the worst — because we all “know” that organic farming is “good” and industrial farming is “bad” — I headed to the Sacramento Valley in California to see a big tomato operation.
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