Megan McArdle looks at the competition between locally sourced food and how much the customer will pay.
And Americans expect cheap. Cheap, after all, is what makes it possible for us to spend so much money at restaurants; if we had to pay all the workers $20 an hour and ensure that all our meat and produce had been farmed in the latest and most approved 19th-century methods, few of us could afford to have weekly dining out in our budget. Restaurants might be more authentic, delicious, moral places. They would also be much emptier ones.