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...wait in line for three hours for her bag of rice. But it's not the wait that bothers her but the 250 Gourdes (or about $6) she had to pay for a carte or coupon. "We're obliged to buy the coupons because we can't find food," says the mother of a three-year old son. (See TIME's exclusive photos from Haiti...

Author: /time Magazine | Title: In Port-au-Prince, the Smell of Death, the Odor of Corruption | 2/6/2010 | See Source »

...coupons are a part of the World Food Program distribution plan aimed at women and children. Theoretically, the program disseminates coupons to Haitian community leaders who then are supposed to give them out to the women of that community. But they are quickly becoming a commodity. The women tell me of places where I can go to find the men selling the cartes: the stadium, the gas station on the corner, all places where you go to meet the right people. It's clear relief has come hand in hand with Haiti's age-old, seemingly death-defying corruption...

Author: /time Magazine | Title: In Port-au-Prince, the Smell of Death, the Odor of Corruption | 2/6/2010 | See Source »

...David Chang said as much recently when calling out his West Coast rivals for "just serving figs on a plate." Chefs need to do something. A love of nature is great, but it doesn't get you seawater when you're in the desert. (See the top 10 food trends...

Author: /time Magazine | Title: Has Chefs' Cooking Gone Too Green? | 2/5/2010 | See Source »

Ozersky is a James Beard Award-winning food writer and the author of The Hamburger: A History. You can listen to his weekly show at the Heritage Radio Network and read his column on home cooking at Rachael Ray's website. He is currently at work on a biography of Colonel Sanders...

Author: /time Magazine | Title: Has Chefs' Cooking Gone Too Green? | 2/5/2010 | See Source »

There's no bad faith at work; it's just that the New Naturalism requires strenuous applications of machine technology. It's dramatic in the way it presents natural food - for $35 - but also artificial. The only things that keeps it from being laughable or a rip-off are that the chef totally believes in it and that it celebrates a very real value: the value of fresh fish. It's easy to make fun of the New Naturalism, but at its heart is an almost Shinto-like reverence for nature. Tom Colicchio, who helped found the modern green-market...

Author: /time Magazine | Title: Has Chefs' Cooking Gone Too Green? | 2/5/2010 | See Source »

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