An organic New Jersey tomato vs. a nonorganic supermarket tomato
Joey Campanaro, the Little Owl
"This [supermarket] tomato looks delicious, and that's the point of large-farm production: to make things uniform and marketable. But when I put olive oil and salt on this tomato, all I taste is olive oil and salt. [The organic tomato] tastes like I'm at my Aunt Carmella's house in New Jersey. Even without the salt, it's far superior and has much more flavor. It tastes like a tomato."