Of the many produce harvesting and packing companies I visited, I was probably most excited to visit the Del Cabo/Jacobs Farm enterprise. On average, I eat 2 – 3 pints of their organic cherry or grape tomatoes a week. I know they’re grown in Mexico so I’m officially banned from locavore status for life, but what can I say, when it’s not tomato season locally, these are what get me through the year. Their facility was designed with the help of a UCD professor and seems to be a pretty clean operation with happy employees. I also really appreciate their history, starting off as a small farm locally and then expanding with socially and environmentally responsible practices.