That expensive food

In last week's food section, Kim Severson argued (with help from Michael Pollan and Alice Waters) that rising food prices might actually be a good thing, or at least have some substantial benefits. The idea is that when corporate / mass produced / unhealthy foods go up in price, but the price of local / healthy / organic stuff remains the same, those latter items become relatively cheaper.

It doesn't smell very good to me, and Tom Philpott has done a nice piece in Grist neatly tearing it apart.