Why local food costs more: A strawberry case study
from The Washington Post
Kristen Seibert steps up to the Crumptown Farms table one Saturday morning in late May and works her way down the artfully arranged piles of bok choy, chard and salad greens. She pauses in front of a stack of green garlic and chats with suntanned and smiling farmer Brad Constable about how to cook it. "I talk to Brad every week," says Seibert, an energetic small-business owner who shops at the Richmond market year-round. Sold, she tucks the bunch of garlic into her linen-lined shopping basket along with farm-fresh eggs, strawberries and the weekly produce that is part of her community-supported agriculture (CSA) subscription. Siebert, who cooks for one, says she spends about $44 each week at the St. Stephen's farmers market. She says she started shopping at the market to eat less processed food and improve her health.
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