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...government did business with a demand that it climb out of debt. Like the public itself, Perot believed there was a commonsense, nonideological way to cut the deficit, if only the two parties would stop bickering. His approach was simpleminded and ego-driven, but it forced both parties to make serious efforts to address the problem, and by the mid-'90s they had come together on behalf of fiscal discipline...

Author: /time Magazine | Title: Why Washington Is Tied Up in Knots | 2/18/2010 | See Source »

Still, it's true that the Anthem Blue Cross rate hike is a perfect example of why the current individual insurance market is unsustainable. After all, the justifications the company provides for why its rates have to increase do make sense. In a bad economy, the people most likely to cancel their health insurance are healthy people; this leaves the remaining so-called risk pool less healthy, and therefore more expensive to insure. (Waxman, in a follow-up letter to WellPoint, asked the company to explain why data show that it had more individually insured customers in California...

Author: /time Magazine | Title: A Big Insurance-Rate Jump in California: Will It Stick? | 2/18/2010 | See Source »

There are other obstacles. Three of the four interested parties - the Israelis, the West Bank Palestinians and Egypt - are more than happy to let Hamas suffer in perpetuity. That may make political sense in the short term, but it is creating an intractable long-term problem: the rise of a new generation that's even more radical than Hamas and even more angry at Israel...

Author: /time Magazine | Title: Unraveling the Middle East Muddle | 2/18/2010 | See Source »

...Make it new!" When poet Ezra Pound issued his 1934 manifesto to modern artists, he surely didn't have cooks in mind. But there is probably no creative force today who takes Pound's dictum more seriously than Spanish chef Ferran Adrià. After two decades spent revolutionizing modern cuisine, he and his business partner Juli Soler astonished the culinary world in January by announcing that they would close their restaurant El Bulli for a two-year period of reflection in 2012 and reopen in a new format. Now Adrià has detailed to TIME his plans to reinvent what...

Author: /time Magazine | Title: What Will the World's Best Restaurant Become Next? | 2/18/2010 | See Source »

...changes? Like many restaurants with three Michelin stars, El Bulli does not make a profit. (Its principals support themselves through consulting, investments and speaking engagements.) But Adrià says the financial burdens of the restaurant, as well as the obstacles it poses to family life, merely accelerated his decision, not determined it. His primary motivation was to maintain the creative spark. "Part of my job is to see into the future, and I could see that our old model is finished," he says. "It's time to figure out what comes next...

Author: /time Magazine | Title: What Will the World's Best Restaurant Become Next? | 2/18/2010 | See Source »

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