CIRS Blog about Rural California
The first in our Cal Ag Roots series of articles on pivotal moments in California Agricultural history. Photos by: Richard Steven Street
When you think of California cuisine, do you imagine baby lettuces doused in olive oil, and carefully arranged on white plates?
If you’ve ever driven down the Highway 99 corridor, which cuts through California’s Central Valley, you might have a different sense of the state’s contributions to global food culture. Driving 99 any hour of the day or night, from July through September, you’ll likely have to swerve around trucks mounded impossibly high with tomatoes. You’ll pass acres and acres of dense, low tomato plants being harvested by machines that spit them out into trailers bound for a string of processing facilities that dot the valley.
This year promises to be a record for processing tomatoes, with a projected 14.3 million tons harvested. California’s Central Valley will, yet again, play a critical role in ensuring that one of America’s favorite condiments—ketchup—remains in plentiful supply. On the surface, this cheap condiment might not seem to have anything to do with California cuisine. But, as it turns out, there’s an incredible tale that ties the two together in surprising ways.