I found this blog post by Bob Comis at grist.org and it resonated with me. Comis presents a very real and vexing problem facing the small farmer: how to sell food at a reasonable cost, while still being able to stay in the black - to keep farming, even with a meager salary. How can we provide real, local, healthy food to people who struggle to afford supermarket meat and fresh produce? What's our ethical obligation to it?
Can you stomach selling your products at a premium price? Can you stomach cutting them so low you can barely pay the bills? How do you resolve these issues in your own farm business? I'm very interested to hear your thoughts as comments on this blog post.
Photo © Valerie Rose