For The Love Of Port

Sad but true: http://www.economist.com/blogs/babbage/ ... d-tomatoes

Your thoughts?

Tomatoes come from my garden or I don't have them. I grow heirloom varieties that still have flavor in them. They are never refrigerated which is the fastest way to remove all the flavor from them.

When we can, we buy heirloom varieties at the farmers' market.

When I lived in Italy, I'd buy my tomatoes around the corner at the local market. They were as sweet as peaches but with the high acidity of tomatoes. I still miss them.

There is nothing like the great flavor of a fresh home-grown tomato or one purchased from a local farm stand or farmer's market. Then again, there's nothing worse than plastic red-looking tomatoes that have zero flavor and only the texture of a tomato. My parents used to grow them at our home in Queens (NYC) and they were fantastic beefsteak tomatoes. We'd just put a little salt on tomato slices and eat them as snacks between two slices of bread.

Isn't it wonderful when the world of science catches up with what everyone else has known for decades

Perhaps they will soon be telling us that a diet of Vintage Port, medium-rare beef and full-fat unpasturised cheese is good for your health?