The Woburn WFM started carrying extremely expensive mushrooms this spring, but without a clue how to handle them. Sometimes the mushrooms are out in the open with produce that periodically gets sprayed with water. They quickly become rotten and soggy, but the $18+ per ounce price tag doesn't move. Often they're held at temperatures much too cold, so they become dried out and limp. Still no change in price. Other times you'll see them shrink wrapped and rotting.
If it's going to carry high-end, highly perishable ingredients like this, WFM should educate itself and consumers about best handling and preparation. Do demos, distribute recipes, move the product. Or don't bother.