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James Surowiecki, the business writer for The New Yorker, has a piece in this week's issue about the economic impact of low-priced lobster, noting that market forces are impacting lobstermen and the restaurant industry in very different ways.

I didn't know much about this subject; all I know is that the price of lobster at Stew Leonard's lately has been as low as I've ever seen it. But I found it to be interesting ... and thought you might, too.

You can read the story here.
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