There’s nothing special about the sun in southern Italy or the soil in Turkey that makes those countries’ produce taste better. The experts told me we can just as easily grow food in the United States that’s as delicious as — or more delicious than — the food you eat in Europe. It’s just that most of the time, we choose not to. The main difference between the food here and there, they all said, is culture and preferences.
It’s not that great food can’t be grown in the United States. It’s that the market values other things — size, durability — over flavor.