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...until now, online retailers have been reaping the benefits of not having to charge customers state taxes in all but about four states. However, a movement is afoot to change that through a streamlined sales tax. "If successful, you'd lose the pricing advantage they have vis-à-vis the bricks-and-mortar stores," says Sebastian...

Author: /time Magazine | Title: Amazon Outlook Bright Despite New Threats | 2/5/2010 | See Source »

...outweighs the repeal of DADT in terms of importance, and the presence of these other issues in no way diminishes the pressing need to abolish this anachronistic form of discrimination, which has no place in the world of today, much less the United States. Just as the Civil Rights movement, for instance, was not deterred by the “heavier issue” of the Vietnam War and the ensuing civil unrest, so too the repeal of DADT must not be derailed by the existence of other important problems...

Author: By The Crimson Staff | Title: Don’t Stall, Don’t Wait | 2/5/2010 | See Source »

Gehrke mentioned that during Quincy’s time in the House of Representatives, he tried to have President Thomas Jefferson impeached. The movement failed by a vote...

Author: By Julie R. Barzilay, CRIMSON STAFF WRITER | Title: Quincy House Honors Namesake | 2/5/2010 | See Source »

...alas, the movement appears to have entered its baroque phase. Consider Mina's preposterous fish. There's no doubt that poaching a fish in seawater produces an effect different from that of salted tap water, or broth, or whatever. But they had to fly that water a thousand miles in a jet plane to get it to Vegas! What can be more unnatural than that? Mina sees the technique as the ultimate in no-frills cookery ("there's literally nothing to it"), but even he admits it's not exactly a feat of conservation...

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

...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-gastronomy movement at Gramercy Tavern and then Craft, says, "Some people think manipulating food is the job a chef does. It isn't. Flavor comes first. You treat it with respect and keep its natural taste. I want people to say, 'I never knew scallops tasted like this.' " (Watch TIME's video...

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

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