Hoenig, John. Garden Variety: The American Tomato From Corporate to Heirloom. (New York: Columbia University Press, 2018) Hardcover.
We all know that there are only two things that money cannot buy, per country music. Those are true love and homegrown tomatoes. Most of us have probably grumbled about the visually perfect and rather bland super-‘mater that is found in grocery stores in January, and many of us have sighed and sweated over trying to raise our own tomatoes in pots, or in gardens. And then felt overwhelmed by the produce overload that is known as August-September (in much of the US). Tomatoes are argued over, debated, immortalized in song, have a folk history, and serve as a powerful symbol of the problems of mass-grown corporate agricultural produce. But what if that story is a lot more complicated that most activists think? Enter John Hoenig and his fun book, Garden Variety.
Hoenig starts about 200 years ago, looking at the slow rise in popularity of tomatoes, and the problem of preserving them. You can’t easily dry, smoke, salt, or otherwise store tomatoes. Potatoes, corn [maize], turnips, squash, cabbage, beans, all can be easily kept for the long duration of winter, but tomatoes were a seasonal luxury until canning came along. Ketchups of mushrooms, then tomatoes, and sauces came first because of the limits of technology. Those limits also led to the creation of lots of regional canneries, each using local produce and serving a limited area. In those places where immigrants and others introduced new diets, like the Italians in the late 1800s, tomatoes became a luxury, then a necessity. To have the first tomato of the season brought a lot of money to farmers, and so cold-frame-grown tomatoes appeared, or tomatoes shipped by rail. However, most tomatoes ended up in cans, either at home or through the local cannery.
WWI and especially the Great Depression and WWII led to the explosion of both canned tomato products and the super-cannery. Standardized foods, like canned diced tomatoes, tomato paste, Ro-Tel™ tomatoes-n-peppers, and canned meals grew in popularity. The wars absorbed almost all the tomato products that Heinz and others made, forcing gardeners to can at home. With the shift in the economy and changing leisure-time interests, home canning faded for a while. That shift also led to the end of the bracero and other farm-labor programs. This is where the “industrial tomato” arose, when labor shortages in the 1960s forced growers to finally take interest in a mechanical harvester. Said harvester needed sturdier tomatoes, leading to the modern industrial hybrids.
Most histories of food in the US turn here, following the rise in mass-consumption and the “blanding” of the American diet as corporations came to dominate agri-business. However, Hoenig takes a different track, and points out how a combination of “back-to-the-land,” “gourmet,” and “traditionalists,” led to the resurgence in farmers’ markets and heirloom local tomatoes. Yes, most packaged produce still comes from big farms and corporations. However, the local tomato didn’t wither on the vine, and in fact old-breed varieties grew in popularity, as did farmers’ markets and Community Supported Agriculture (CSA). This complicates the story of “corporate food.”
The book is shorter than it seems, because of the extensive end-notes and bibliography. It is not academic, for all that it is written as an academic monograph. Hoenig aims the work at interested readers, people who might know a little about farm history, or gardening, or food history, and who want to learn more. There are no bad guys, no super-heroes, unlike some books about farming and agri-business in the US. The story never strays from the tomato. I got the sense that Hoenig is not entirely comfortable with the giant corporations that dominate supermarket shelves, and the environmental problems associated with monocrop farming. Those topics are not his focus, however, and he steers clear of the shoals of polemic. I suspect a lot of us share his concerns, and are interested in buying local and supporting more variety in ag when we can.
I highly recommend this book for readers interested in the history of food in the US, in farming and mechanization, and in quirky histories about produce.
FTC Notice: I purchased this book with my own funds, and received no remuneration or consideration from either the author or publisher for this review.
As it happens, I just hit “pay” on restocking my pantry…and half of it’s tomatoes, because we live on tomato sauce. 😀
(diced tomatoes+ cast iron+ simmering with the meat= sauce)
We dehydrate excess tomatoes with reasonable success. Since a neighbor decided to set a few bee hives, we got a bumper crop last summer. Summertime, we stop using canned veggies (and donate much to the Gospel Mission) in favor of homegrown tomatoes (thank you Guy Clark) and grilled summer squashes.
We’re going for a mix of heirloom (Siberian and a Burpee Roma) and hybrid (Siletz) tomatoes. We stopped using the raised beds in the greenhouse, since enterprising pine trees got their roots in, but I modified several muck buckets, and these will be airgapped in our greenhouse.