Toward the end of Forrest Pritchard‘s memoir Gaining Ground, about his becoming a livestock farmer, he writes a chapter that I want to call attention to, and expand on, as we are now at the height of farmers’ markets, and this is in fact national farmers market week. I requested a Q&A to address continual questions he gets from friends and customers. Forrest, why is food at the farmers’ market so expensive?! On our farm, the food we raise reflects our true cost of organic production. When we set our prices, we do exactly what every other business in America does: we factor in our expenses, and establish a modest profit margin. That way, we’ll always be around to farm the following year. It’s Economics 101. Everywhere we go, there’s a price-quality association in our Read On »