In this issue:
THE LAND OF MEDITERRANEAN: Farm Sapori Vesuviani protects an heirloom plant via a natural circulation farming technique and traditional storage methods
A GUIDE TO TOMATOES: Database of characteristics and flavors of various tomato varieties
PROCESSED TOMATOES: Gustarosso by Dani Coop - A processed tomato brand in Campania, Italy that boasts over a century of history
Wilkin & Sons Tiptree - A UK-based brand famous for its ketchups with flavors of fresh ingredients and increased shelf life
ACADEMIC MANUAL: A selection of facts about the tomato, which has become an indicator to track culinary trends thanks to its use around the world, anecdotes, and its role in science
F LAB: Research conducted in different countries that demonstrates the endless potential of the tomato
INTERVIEW: Ernesto Iaccarino - Owner-Chef Ernesto Iaccarino oversees a farm-to-table system in his restaurant Don Alfonso 1890. Gennaro Esposito - Gennaro Esposito, owner-chef of Torre del Saracino, presents seasonal and nature-inspired dishes
ON THE TABLE: Creative tomato-based dishes from around the world, ranging from sauces to entrées
F CUT: Observe the unadulterated shapes, colors, and cross sections of crushed or sliced tomatoes
INNOVATOR: Woowa Brothers CEO Bongjin Kim, developer of the association between fried chicken and delivery service that shifted the paradigm of the food delivery platform
INTERVIEW: Sophien Kamoun, fellow of the Royal Society and pioneer of gene editing technology for plants
USER SCENE: A peek into the daily lives of tomato lovers in their own ways
RETAIL: New trends reflected in organic grocery stores in major cities around the world
MARKET: Types and brands of tomato sauces and ketchups on market shelves
REFERENCES: Books and videos recommended by chefs and experts on food culture
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