interesting story. i have thought about how, even within market socialism, having a low cost of labor makes for much cheaper prepared food. continually decreasing the necessary amount of weekly hours as you decrease market dominance and overproduction, means people have more time to eat out. as restaurants become less market-dependent, it may become healthy enough to eat at them every day regardless of the restaurant. and, as this all occurs food production may look more and more localized like what you described and less about the production of nonperishable snacks. even now it can serve as a happy medium so that everyone doesn’t have to have a full oven or what have you.