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President Obama appeared in Normandy today to commemorate the 70th anniversary of the D-Day invasion. It's his fifth trip to France since becoming president, tying it with Mexico as the country Obama has visited most frequently.

We Americans love our fried shrimp, our sushi and our fish sticks. And a lot of other people around the world count on fish as a critical part of their diet, too. According to the Food and Agriculture Organization, fish now accounts for almost 17 percent of the world's intake of protein — in some coastal and island countries it's as high as 70 percent.

To keep up with the world's growing population and its appetite for seafood, we can't just rely on wild fish. Already, we're getting more of it from aquaculture.

And that farmed fish production will have to more than double by 2050 to meet demand, according to a report by the World Resources Institute. The potential environmental implications of that are pretty daunting.

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Wearing a red Union Bank polo shirt, high school senior Jerry Liu politely helps a peer with a bank deposit. With a waiting area and even a decorative plant on the table, this could be any bank branch — but right outside this island of adulthood are the hallways of Lincoln High School in Los Angeles.

This is one of three student-run Union Bank branches in California. They're all located in low-income, immigrant-heavy neighborhoods. You can only bank here if you're a student, teacher or parent, but these are real accounts handling real money.

“ You have some parents who say, 'Well, why would we allow that particular bank branch? Aren't we granting them, essentially, a monopoly on these relatively nave, unsophisticated children?'

Peak tomato season — July through September here on the East Coast — is almost upon us, and the anticipation is palpable. Before we know it, those super sweet, juicy fruits, grown outdoors under the hot sun, will be back in abundance.

We tend to fetishize summer tomatoes, especially heirloom varieties like Brandywine and Cherokee Purple, and regard them as the pinnacle of tomato flavor.

But according scientists who specialize in growing food in hydroponic greenhouses, some tomatoes bred for the indoors are now just as flavorful as the ones grown outdoors in perfect summer conditions.

"Heirloom tomatoes [are] full of flavor and taste and color and nutritional value," says Gene Giacomelli, who directs the Controlled Environment Agriculture Center at the University of Arizona. "But we can do that in the greenhouse with new varieties."

Good tomato flavor, as we've noted, is a complex combination of sugars, acids and gasses we experience as smell. And it depends on a variety of factors, including breeding and temperature, Neil Mattson, co-director of Cornell University's Controlled Environment Agriculture program, tells The Salt.

More tomatoes are being bred to thrive indoors, and the environmental conditions that make for a perfect outdoor tomato can now be replicated in greenhouses, too. That's becoming increasingly important now that global warming is making outdoor farming less predictable.

The Salt

Tastier Winter Tomatoes, Thanks To A Boom In Greenhouse Growing