Louise O. Fresco in Aeon:
The tomato is one of our lovelier foods; juicy icon of the good life. There’s almost nothing better than buying fresh tomatoes on a Saturday morning, bringing them home to your kitchen, washing them carefully, slicing them, admiring their shiny interiors with the miraculous seeds inside, adding a few drops of green, virgin olive oil, and perhaps a leaf or two from the basil plant on the windowsill. Just paradise.
Few people are indifferent to the sun-drenched cherry tomatoes served up in every picturesque Italian village trattoria; or a well-tended vegetable garden where the branches of each tomato plant are carefully tied by hand with a green ribbon – these fruits are harvested with loving care. Most likely you feel that such tomatoes should be organically grown, on small fields, reflecting tradition and history. You might think that, this way, they accrue authenticity, honesty and truth, that their production will be small-scale, and preferably local.
But how ‘good’ are they really? And what does ‘good’ mean in this context? Are the organic hand-picked tomatoes sold at farmers’ markets really better, in a technical sense, or do they just make us feel like better consumers – perhaps even better human beings? If the organic tomato is just a vehicle for romantic fallacy, then we have to look dispassionately at how they are grown from the perspective of sustainability.
More here.