Books: Ripe: The Search for the Perfect Tomato

May/June 2010 Issue

The latest in a wave of single-serving foodographies (Cod, Salt, Banana, etc.), Ripe investigates the tomato‘s transformation from fresh vegetable to industrial ingredient. Allen’s most disturbing discovery is the use of anti-ripening genes that keep tomatoes perpetually firm—perfect for McDonald’s burgers, canned pizza sauce, and long stays in produce bins. Too bad they’re often tasteless. But as one tomato tycoon quips, “A poor tomato is better than no tomato at all.”


Mother Jones was founded as a nonprofit in 1976 because we knew corporations and the wealthy wouldn’t fund the type of hard-hitting journalism we set out to do.

Today, reader support makes up about two-thirds of our budget, allows us to dig deep on stories that matter, and lets us keep our reporting free for everyone. If you value what you get from Mother Jones, please join us with a tax-deductible donation so we can keep on doing the type of journalism that 2018 demands.

Donate Now