I have a question, a simple one at that: If you’re a restaurant and the tomatoes at your disposal are pink, lifeless, hard and taste like cardboard…why do you put them in your salads? WHY!?!?!?! I demand an answer! Are there people who actually enjoy these things? Are wedges of tomato such a mandated ingredient that must appear in any salad, regardless of season and geographic location? I know. Not every restaurant can afford or gain access to locally grown tomatoes year round. I’m not a complete food snob and I really do understand that. But, if you can’t get…

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