$8 for a dozen eggs? $3.90 for one peach? $50 for 3 pints of ice cream?
In yesterday’s WSJ, Michael Pollan explains his philosophy behind paying more and eating less, and why he’ll pay $8 for a dozen eggs and $3.90 for the most expensive peach ever.
On a personal note, my business was just highlighted in the NYTimes as selling the most expensive ice cream in the land. And like the farmers Pollan describes in the interview, and my local food purveyor peers who have seen great support from the NYTimes, I’m certainly not getting wealthy from it.
