Not only do the prices stay fixed, but what might look like chalk on the board is actually indelible; the signs have been mass-produced in a factory. I've eate

Not only do the prices stay fixed, but what might look like chalk on the board is actually indelible; the signs have been mass-produced in a factory. I've eaten at so many restaurants that have written signs in chalk and left them the same for months that I assume those signs are months old. I've never been in a WF or Trader Joe's (which has the same practice) and thought "huhn, good price today"; rather I think "ah, they're on sale this week." Ever notice that there's ice everywhere in this store? Why? Does hummus really need to be kept so cold? What about cucumber-and-yogurt dip? No and no. What?? YES and YES... hummus is BEANS and beans go bad quickly even when cold. And yogurt is dairy that's already started to go bad. Similarly, for years now supermarkets have been sprinkling select vegetables with regular drops of water--a trend that began in Denmark. Why? Because leafy greens DRY OUT in drafty or warm environments. Yes water makes them rot, but the alternative is dry, wilted spinach. Believe it or not, my research found that while it may look fresh, the average apple you see in the supermarket is actually 14 months old. Yes, apples are kept in environmentally-controlled chambers so they can be sold all year. Of course if you buy an apple in March it's not fresh. What does this have to do with priming?