In the parking lot behind a grocery store in Portland, Ore., last September, several hundred tomato aficionados gathered on a sunny, breezy day for Tomato Fest. While many attendees devoured slices of tomato quiche and admired garlands of tomatoes with curiously pointed ends, I beelined to a yellow-tented booth hosted by Oregon State University. Agricultural researcher Matt Davis was handing out samples of experimental tomatoes.
I took four small plastic bags, each labeled with a cryptic set of letters and numbers and containing a thick slice of a yellow tomato. Scanning a QR code with my phone led me to an online survey with questions about each tomato’s balance
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