Recently, my seven-year-old son dug up some worms, made a sign, set up a table on the street and sold them for ten cents each. “Great for your garden! Great for fishing!” ran his pitch. He made $9, including tips. That’s almost better than wine writing!
On a somewhat related note, check out the profile of Brett Ottolenghi–alternately known as “the truffle kid” or “Hamleg”–in the current issue of the New Yorker (subscription req’d). When he was 13, Ottolenghi started selling white truffles online and later ran the business from his dorm room. Now 25, he “specializes in the small run, the vaguely regulated, the hard to come by, and the near-banned,” which includes foie gras, truffles, caviar, saffron, vinegars, cinnamon, oils, salts, and ham. He sells them to the 375 Las Vegas chefs he claims to know on a first-name basis.