The 14% wage rise for private-sector workers in 2012, reported by China's National Bureau of Statistics on Friday, represented an acceleration from 12.3% in 2011.
With high labor costs eating into his bottom line, Mr. Madec uses frozen ingredients—and even complete main courses—for the dishes served at Les Templiers.... a steady increase in labor costs and food prices has fueled an unexpected phenomenon: Many restaurants can no longer afford to prepare meals from fresh ingredients in their own kitchens.
And what's the lesson I learned from Julian Simon? As I wrote in Libertarianism: A Primer,
Over the long run, in real terms, the only price that consistently seems to rise is the price of human labor. Looking back a hundred years or so, we see that prices of goods--from wheat to oil to computers--have fallen, while the real wage rate has quintupled in 50 years. The only thing getting more scarce in economic terms, that is, relative to all other factors, is people.