A customer came up to my cashier stand at my weekend job with a dozen brown organic eggs costing $4.50. The woman informed me, without prompting from me, “These are worth every penny of what they cost!” I agreed, and told her I live on a farm where some of our hens are still giving us 4 to 6 eggs a day, even in the cold winter months. She was impressed, until I told her how delicious the goats’ milk is. She quietly backed away.
I suspect a lot of us would just as soon not think about where some of our foodstuffs originate even the obvious ones, like goats’ milk. On the other hand, I am sometimes possessed of the notion that rather a lot of our processed “convenience” foods are actually produced at a chemical plant outside Secaucus, New Jersey, and require hazmat treatment all the way to the supermarket.