Via Baker Creek Heirloom Seed Company, an article from the New York Times that would be funny if it wasn’t so tragic. Turns out (hold on to your socks, folks) that the process of tomato hybridization that led to the eerily perfect uniform red color one finds in grocery store tomatoes is exactly the process that made grocery store tomatoes taste like flavorless sacs of nothing. NO! I AM ASTONISHED.

Yes, that’s right. It took a geneticist tinkering away in her lab, switching out genes and creating mutant tomatoes to arrive at the conclusion that GMO and hybridized tomatoes are nasty, and that heirlooms are unadulterated and therefore tastier.  WELL PHEW.

Good thing there are laboratories out there to help us with these things.

Find the story here.

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