When we think about why more sustainably raised meat costs more, we tend to focus on its higher costs of production, and sometimes also the broken meat processing system that makes it hard for small-scale farmers to get product to market (as I wrote about a few days ago). This piece from NPR/KQED’s Food Bites adds another topping to the crust. Avian flu has driven turkey costs up: “The USDA’s mid-November report on frozen tom turkeys, in the 16-24 pound range, showed that the average wholesale price was $1.35 per pound, up from last year’s $1.17.” Not enough to close the price differential with birds from all those small producers raising their organic, pastured, heritage breeds, but a step in the right direction, right? Sadly, no: “the retail price of frozen tom turkeys has fallen to an average of 87 cents a pound, compared with last year’s 93 cents.” Why? Because this time of year turkeys are loss leaders, products sold below cost in order to get consumers into the stores, where they’ll buy other stuff with a good profit margin. And turkeys are just the thin end of the wedge: “The USDA says cheaper turkeys also will put downward pressure on prices for roaster chickens and hams in coming days.” More than a little discouraging, this. We can try to level the production playing field all we want, but if national retailers aren’t even trying to break even on the animals they sell, there’s no way to get the price of good meat anywhere close to in line with that of industrial protein. Hard to know where to press for change here.