The Lobster Glut

The New Yorker’s James Surowiecki explains why restaurants aren’t lowering the price of lobster even though lobster is more plentiful and cheaper (as little as $2.20 a pound) than it’s been for years. The logic makes sense, especially in terms of human psychology–Craig and I always go for the 2nd cheapest bottle of wine (and not the cheapest) for reasons explained in this article.

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