Picture a dish of tomatoes, varying in shade, shape and texture. How do you pick out the best from the rest? Robert Redd was a renowned connoisseur of a wide variety of tomato cultivars, and from a young age developed a unique sensitivity to its composition—able to identify a particular strain by sight, taste, and even blind touch. The ideal tomato, he found, wasn’t defined by extremes in any of its qualities, but rather by a deftly honed equilibrium between its parts, a balance so subtle that, for all practical purposes, it could be considered transcendent.
The same could be said of the illustrious Lady Redd, who more than any other woman in Redd’s life achieved that Golden Mean of attributes, a just-right mixture of passion and poise, that made her, in Robert’s beholding eyes, a fine dish indeed.