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Have Slaves Touched Your Tomatoes? 'Tomatoland' Says Yes

Take heed, caprese salad eaters: Florida's fresh tomato industry is ripe for a take-down.

Take heed, caprese salad eaters: Florida's fresh tomato industry is ripe for a take-down. And Barry Estabrook's latest book, Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, offers a stinging indictment of the circumstances surrounding the plant's production.

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Infographic: The Chemistry of a Bloody Mary

Chemists unearth some surprising health benefits in your iconic morning cocktail.


Scientists meeting at the American Chemical Society this week raised a glass (or maybe a Pyrex glass beaker?) to the Bloody Mary. According to Neil Da Costa, a chemist working for International Flavors and Fragrances, the tomato, citrus, horseradish, black pepper, and celery salt blend activates a wide range of our taste receptors, making it one of the world's most chemically complex cocktails.

Da Costa told the the ACS:

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Why Broccoli Tastes Bad and What We Should Do About It

Since education alone isn't making for healthier diets, why not reengineer vegetables to taste better to all of us?

Everyone eats. And yet we all have different likes and dislikes. While we adapted as a species to seek certain foods out of biological necessity, our tastes are hardly uniform. Why do some people like brussel sprouts and broccoli? Certainly, genes, experience, and cultural norms play a role. So do our tongues, which are not created equal.

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