Professor of Nutrition Bill Landis has written a book called Aunt Ruby's Green Tomato with M.S. in Nutrition graduate student Samantha Reiff. The book tells a tale of two very different tomato varieties – one a standard red hybrid and the other an obscure green-when-ripe heirloom, and what they can tell us about our food and the people who make it possible. Through the telling of the heart-warming story of Ruby Arnold, namesake and guardian of the Aunt Ruby’s German Green tomato variety, the reader is provided a window to the past when the ingredients for dinner were closer to the backdoor and our everyday lives.
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