“ ‘Companies are good at producing “hothouse tomatoes” ’ . . .”

“ ‘Companies are good at producing “hothouse tomatoes,” ’ says John Maeda of the Rhode Island School of Design. ‘They’re perfectly formed and identical, edible but not delicious. Most don’t yet know how to integrate the “heirloom tomato”—the tomato that looks a little different than the rest, lovingly grown by hand with attention to detail, mouth-wateringly delicious. There’s a place for both of them at the table.’ ”

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“ ‘Companies are good at producing “hothouse tomatoes” ’ . . .”

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