On the Bitten blog, chefs talk about how they’re dealing with the limited supply of good organic tomatoes because of the spread of late blight. Peter Hoffman typically buys organic heirlooms for his restaurant Savoy, but this year his favorite farmer is using chemical sprays, and Mr. Hoffman isn’t going to hide that fact. “We can be into alternative medicine, but I’m not going to turn my back and say I’m not doing chemotherapy,” he said.CREDITCAPTION