Published July 1, 2005
Sun-ripened plum tomatoes are incredibly versatile—they are wonderful raw or cooked. This image illustrated a story by Bill McKibben about spending seven months eating only food that came from within 25 miles of his Vermont home. Photograph by Romulo Yanes for the July 2005 Gourmet.
Photo licensed from the Condé Nast Collection, home of The New Yorker, Vogue, Vanity Fair and other popular brands. Find this and other artwork at the Condé Nast Collection.