Fruits and veggies are the same way. Large farms grow plants to look good and keep looking good long enough to travel around the world twice and sit on a store shelf. Small local farmed plants are more likely to actually have flavor, at the expense of not being perfectly round and shiny (and spoiling ten times faster).
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
Fruits and veggies are the same way. Large farms grow plants to look good and keep looking good long enough to travel around the world twice and sit on a store shelf. Small local farmed plants are more likely to actually have flavor, at the expense of not being perfectly round and shiny (and spoiling ten times faster).