"Mr. Surowiecki seems to be unaware of the fact that almost all restaurants buy from middlemen; these purveyors practice pricing strategies that keep their profits high for as long as possible... 1 1/2# hard shells are the most prized for serving whole, and the wholesale price to restaurants normally fluctuates between $5 and $8 a pound outside of Maine..." — An anonymous commenter takes on the New Yorker's story about high lobster prices in restaurants. [-E-]
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