Get it while it lasts

The thing about preservatives is that sure, they allow things to last on the cheap, but often at the expense of flavor.

Which is why many people are willing to pay a premium for the ripeness of now, the best in season.

Because the best things, the things worth paying extra for, they spoil.

That live performance, that fresh baked pie, that signature edition book that's only being printed 1,000 times, they aren't going to be around forever.

Which means that if you’re in the market for now, you can, in fact you should, charge more for your work.

The converse is to get by on selling cheap (or hard to sell) preservatives. Cheap (or free) mp3s, blog posts, or stale bread.

Thing is, you can’t make a living that way. And no one expects you to.