I wonder if my work as a “local food advocate” would ever extend to running business operations for small food producers? Maybe I just teach “how to run a food business” classes, or maybe I run the business, they make the food, we all get paid? Would that be too much like sales and marketing? Would I care, since I believe in the food so much? Would there be enough money in it? Would this happen only when local access to food becomes far more important than cash income? Is it even possible to do this without “selling out” and only selling the best, local food to pricey restaurants while folks of more modest means get Wal-Mart factory-farmed food, or none at all?