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Farmers' Market pricing can be vexing. Why are carrots 2 dollars more per pound at one stand than all the others? Why is it that some crops are cheaper than their supermarket counterparts, and some triple the price? Having worked on farms, I understand the urge to charge $30,000 per carrot (if you ever weed a 100-foot row of baby carrots, you will, too). But how do farmers determine equitable prices for their food - ensuring accessibility of their food and simultaneously maintaining their own livelihood?
Edible Communities has a great piece on the many factors that go into deciding how much to charge for a given product. First, there are certain social considerations to be accounted for when setting prices - should need be factored in? What about the quality of the food itself - if it is a necessity should it cost more or less than a commodity? And what about the farmer's quality of life - why should producing food be akin to taking a vow of poverty? Shouldn't farmers, who produce the food we eat, be payed just as much as bankers and lawyers?
The Farmer's Dillemma: Choosing a Price from Edible Communities