I've been farming organically for eight years, and every season I wrestle with whether the premium prices I charge are truly justified or just a marketing story. My inputs cost 30-40% more, yields drop by a fifth in bad years, yet customers keep paying double for my carrots. What I'm less sure about is whether the nutritional difference—if any—actually matters to the people buying them, or if they're just buying peace of mind. So when someone tells me organic farming is the only sustainable path forward, I have to ask: are we measuring sustainability by soil health or by the health of the farm's bank account?