By Elena Bruess
Houston Landing
As he rattles along the highway between Houston and Louisiana in his 2003 white Dodge truck, Thomas Rozelle is fielding back-to-back phone calls about all the dead crawfish. He can barely keep up with every conversation. Restaurant owners are freaking out, farmers are panicking, all the while Rozelle – a 30-year-old crawfish wholesaler from Pasadena – is trying to keep his head straight.