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Prices Go Up, We Keep Paying

Joel Stein explores the higher cost of dining out, at least at the country's most expensive restaurants. The rich keep demanding better, more organic, free-range quality: "As a result, Top chefs have had to increase their budgets to find the obscure variety of beet grown only by Shakers or the cow that has been massaged, seen Radiohead live and enjoyed Tantric sex before being slaughtered with love." Therefore prices skyrocket, and reservations are still harder to get than ever. [Time]

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