TN: Spain, Touraine, Kamptal (and my first glass stopper)

You're the doctor, tell me! Betsy wondered if we should eat, but I figured that these were organic, and while I don't think that means they are safer overall, it is unlikely that the tomatoes causing the outbreak were organic (as the issue is they can't trace, because they were bulk tomatoes). We still washed carefully and discarded one with a skin tear. Though today I heard washing wasn't neccessarily that helpful.

When I lived in Mexico all vegetables and non-peelable fruit was soaked in water with a small amount of Clorox in it. While it certainly imparted a chlorine flavor to the food, we never got parasites or severe bacterial illnesses. Maybe in the US we should consider that what with the spinach, lettuce and now tomato scares. With a bit of chlorine a crisp Sauvignon Blanc would do the trick.