SUMMARY The world's oceans are absorbing carbon dioxide at an unprecedented rate and the resulting acidification is transforming marine ecosystems. Hari Sreenivasan reports on how ocean acidification is already affecting oysters and other shellfish in the U.S. Transcript HARI SREENIVASAN: Pacific oysters like the ones grown on Shina Wysocki's family farm near Olympia, Wash., are served in restaurants around the country. SHINA WYSOCKI, Chelsea Farms: We think our water tastes great here, and that makes our oysters taste great. ARTICLE TOOLS Print Email Share HARI SREENIVASAN: But there's trouble in the water. The ocean's pH, which measures the level of...