THAILAND - Molwi arrives at work at 5 a.m., when the sun is just rising over the Gulf of Thailand, and she squats until late afternoon, ankle-deep in a rancid soup of brine and mangled shrimp. The smell is suffocating. Her hands are a blur in big yellow gloves as she sorts through the haul from the boats at a nearby wharf; she plucks out shrimp big enough to grace hotel buffets in Bangkok and scoops up fragments to send to a processing plant.
