Kevin Espiritu

Now I've changed my entire life and habits because of just getting into the hobby.

Yeah.

That too, that too.

All right, well, let's- We got to land this plane.

There's a lot of them, man.

But the one that just selfishly I'd be interested in is how to impact flavor at a deeper level.

Because when you think about crops that are like wine, right?

People get very snobby about their wine.

Oh, the terroir of this land, this or that.

It's true for all crops, though.

Just because it's wine, of course, that's a high-value crop.

I would love to know what is impacting the flavor, let's say, of a tomato.

I actually went to Bayer Monsanto once in the belly of the beast.

And I did a 50 tomato taste test.

And there's this whole wheel you're tasting these tomatoes on.

I would love to know, like, what can I do as a home gardener to impact the acidity of that tomato more or bring out certain flavonoids?

Or something.

Or something like that.

Because caraway's in the carrot or parsley family, and mint's in its own family.

Yeah, but I'm just talking about the flavor.