Tariffs Are Coming For The Menu | Eater
"Chef Omer Artun describes a Mediterranean restaurant that relies on lots of fresh produce and garlic and herbs for seasoning, which are cheap and plentiful in the California summer, but notes the seasonal shift: "as we go into the wintertime, a lot of the tomatoes and so forth come from Mexico," or from hothouses in Canada, he says — a vulnerability to policies such as the recently imposed 17 percent tariff on tomatoes from Mexico." - Jaya Saxena
