Weatherhead’s Jonathan Ernest discussed the rising cost of goods

Rise in seafood costs forcing sushi restaurants to roll with it and get creative

WEWS: Jonathan Ernest, an assistant professor of economics at the Weatherhead School of Management, provided broader context for a report on rising seafood prices. “Lots of different products have become much more expensive,” he said. “So if we double the number of dollars and have the same amount of goods, then essentially everything’s just going to cost twice as much more eventually.”