Basement? what basement?
"They ignore basic truths," Alefantis tells BBC Trending. For instance, the conspiracy supposedly is run out of the restaurant's basement. "We don't even have a basement."
Because a lot of restaurants will open a can and put it on. Like our sauce — we harvest a whole crop of organic tomatoes — 10 tons of tomatoes every year. Can them all, store them in the basement, have like a harvest party when it gets loaded in.
Like Pastan, James Alefantis, owner of Comet Ping Pong in D.C., doesn't build his pizza sauce with DOP San Marzanos. For seven years, he has been buying late-harvest tomatoes from Toigo Orchards in Shippensburg, Pa., and canning them at nearby Stello Foods for use at Comet. Last year, Alefantis estimates, he bought 12 tons of Toigo tomatoes, which Stello turned into sauce and canned before trucking the jars to the basement at Buck's Fishing & Camping, Alefantis' other restaurant nearby.