Preservation-Minded Chefs Celebrate Heirloom Tomatoes
Think "endangered species," and tomatoes hardly jump to mind. After all, they overflow supermarket bins across the country, year-round. But top chefs have grown to disdain the pallid, indestructible, modern hybrids in the produce aisles.
For the full article, check out the new issue of Wine Spectator, on newsstands November 30, 2001.