Alexandra Barker (M.A. Specialized Journalism) wrote a piece for Marketplace on how one disease is changing the way global restaurant chains serve shrimp. "Prices have soared to a 12-year high since a deadly illness called Early Mortality Syndrome (EMS) swept through shrimp farms in Thailand," Barker wrote. The likes of Red Lobster, Sizzler and independent eateries have all cut back on popular shrimp deals and even removed some items from their menus. "The shrimp trade ... illustrates how volatile that global supply chain can be," Barker wrote. "A restaurant in Los Angeles can feel the effects of changing weather patterns, natural disasters, or disease on the other side of the world." Read the full article here.