Ted Nordquist hesitated a moment before picking a mini-cup of yogurt from the shelf at Whole Foods in Sonoma. “Why is this so good that people would pay $3.99 for it?” he asked the cashier, who had no inkling that the customer holding the tiny container of cultured coconut was a vital link in the evolution of . . .

You have reached content available exclusively to Point Reyes Light digital subscribers.

Receive a 3-day free trial of unlimited digital access.

Already a subscriber? Login here.