Spices Business Quotes

The crew was mostly men. That's how it was and that's pretty much how it still is. It's a man's world & show business is a man's meal with women generously sprinkled through it like over-qualified spice.

It’s a man’s world and show business is a man’s meal, with women generously sprinkled through it like overqualified spice.

It's a man's world and show business is a man's meal, with women generously sprinkled through it like overqualified spice.

(The crew was mostly men. That’s how it was and that’s pretty much how it still is. It’s a man’s world and show business is a man’s meal, with women generously sprinkled through it like overqualified spice.) The

Busie olde foole, unruly Sunne; Why dost thou thus, Through windowes, and through curtaines call on us? Must to they motions lovers seasons run? Sawcy pedantique wretch, goe chide Late schoole boyes, and sowre prentices, Goe tell Court-huntsmen, that the King will ride, Call countrey ands to harvest offices; Love, all alike, no season knows, nor clyme, Nor houres, dayes, months, which are the rags of time. Thy beames, so reverend, and strong Why shouldst thou thinke? I could eclipse and cloud them with a winke, But that I would not lose her sight so long: If her eyes have not blinded thine Looke, and tomorrow late, tell mee, Whether both the India's of spice and Myne Be where thou leftst them, or lie here with mee. Aske for those Kings whom thou saw'st yesterday, And thou shalt heare, All here in one bed lay. She'is all States, and all Princes, I, Nothing else is; Princes doe but play us; compar'd to this, All honor's mimique; All wealth alchimie, Thou sunne art halfe as happy'as wee, In that the world's contracted thus; Thine ages askes ease, and since thy duties bee To warme the world, that's done in warming us. Shine here to us, and thou art every where; This bed thy center is, these walls, thy spheare.

BUSY old fool, unruly Sun, Why dost thou thus, Through windows, and through curtains, call on us? Must to thy motions lovers' seasons run? Saucy pedantic wretch, go chide Late school-boys and sour prentices, Go tell court-huntsmen that the king will ride, Call country ants to harvest offices ; Love, all alike, no season knows nor clime, Nor hours, days, months, which are the rags of time. Thy beams so reverend, and strong Why shouldst thou think ? I could eclipse and cloud them with a wink, But that I would not lose her sight so long. If her eyes have not blinded thine, Look, and to-morrow late tell me, Whether both th' Indias of spice and mine Be where thou left'st them, or lie here with me. Ask for those kings whom thou saw'st yesterday, And thou shalt hear, "All here in one bed lay." She's all states, and all princes I ; Nothing else is ; Princes do but play us ; compared to this, All honour's mimic, all wealth alchemy. Thou, Sun, art half as happy as we, In that the world's contracted thus ; Thine age asks ease, and since thy duties be To warm the world, that's done in warming us. Shine here to us, and thou art everywhere ; This bed thy center is, these walls thy sphere.

It’s a man’s world and show business is a man’s meal, with women generously sprinkled through it like overqualified spice.)

Umm, Ren? We have something important we need to discuss. Meet me on the veranda at sundown, okay?” He froze with his sandwich halfway to his mouth. “A secret rendezvous? On the veranda? At sundown?” He arched an eyebrow at me. “Why, Kelsey, are you trying to seduce me?” “Hardly,” I dryly muttered. He laughed. “Well, I’m all yours. But be gentle with me tonight, fair maiden. I’m new at this whole being human business.” Exasperated, I threw out, “I am not your fair maiden.” He ignored my comment and went back to devouring his lunch. He also took the other half of my discarded peanut butter sandwich and ate that too, commenting, “Hey! This stuff’s pretty good.” Finished, I walked over to the kitchen island and began clearing away Ren’s mess. When he was done eating, he stood to help me. We worked well together. It was almost like we knew what the other person was going to do before he or she did it. The kitchen was spotless in no time. Ren took off his apron and threw it into the laundry basket. Then, he came up behind me while I was putting away some glasses and wrapped his arms around my waist, pulling me up against him. He smelled my hair, kissed my neck, and murmured softly in my ear, “Mmm, definitely peaches and cream, but with a hint of spice. I’ll go be a tiger for a while and take a nap, and then I can save all my hours for you this evening.” I grimaced He was probably expecting a make-out session, and I was planning to break up with him. He wanted to spend time with a girlfriend, and my intention was to explain to him how we weren’t meant to be together. Not that we were ever officially together. Still, it felt like a break-up. Why does this have to be so hard? Ren rocked me and whispered, “’How silver-sweet sound lovers’ tongues by night, Like soft music to attending ears.’” I turned around in his arms, shocked. “How did you remember that? That’s Romeo and Juliet!” He shrugged. “I paid attention when you were reading it to me. I liked it.” He gently kissed my cheek. “See you tonight, iadala,” and left me standing there. The rest of the afternoon, I couldn’t focus on anything. Nothing held my attention for more than a few minutes. I rehearsed some sentences in front of the mirror, but they all sounded pretty lame to me: “It’s not you, it’s me,” “There are plenty of other fish in the sea,” “I need to find myself,” “Our differences are too big,” “I’m not the one,” “There’s someone else.” Heck, I even tried “I’m allergic to cats.

(The crew was mostly men. That’s how it was and that’s pretty much how it still is. It’s a man’s world and show business is a man’s meal, with women generously sprinkled through it like overqualified spice.)

Girls mature faster than boys, cost more to raise, and statistics show that the old saw about girls not knowing about money and figures is a myth. Girls start to outspend boys before puberty—and they manage to maintain this lead until death or an ugly credit manager, whichever comes first. Males are born with a closed fist. Girls are born with the left hand cramped in a position the size of an American Express card. Whenever a girl sees a sign reading, “Sale, Going Out of Business, Liquidation,” saliva begins to form in her mouth, the palms of her hands perspire and the pituitary gland says, “Go, Mama.” In the male, it is quite a different story. He has a gland that follows a muscle from the right arm down to the base of his billfold pocket. It's called “cheap.” Girls can slam a door louder, beg longer, turn tears on and off like a faucet, and invented the term, “You don't trust me.” So much for “sugar and spice and everything nice” and “snips and snails and puppydog tails.

From my low perch, I watch the world as it passes by on these dirty side streets. There are no westerners in this corner of the city. Just locals going about their business. Weighing out brightly colored spices, walking back from the fish market, stopping at the paan shop, socializing over tea. Old men in lungis and flip-flops walking hand in hand and dirty-faced children who are all bright smiles and wild eyes. I am comfortable here. Sitting on this board, in this tiny chai stall, hidden away from the recognizable world. For the moment, I have disappeared.

But more usually I find that age has bestowed a kind of comfortable anonymity. We are not especially interesting, by and large--waiting for a bus, walking along the street; younger people are busy sizing up one another, in the way that children in a park will only register other children. We are not exactly invisible, but we are not noticed, which I rather like; it leaves me free to do what a novelist does anyway, listen and watch, but with the added spice of feeling a little as though I am some observant time-traveller, on the edge of things, bearing witness to the customs of another age.

Every inch of space was used. As the road narrowed, signs receded upwards and changed to the vertical. Businesses simply soared from ground level and hung out vaster, more fascinatingly illuminated shingles than competitors. We were still in a traffic tangle, but now the road curved. Shops crowded the pavements and became homelier. Vegetables, spices, grocery produce in boxes or hanging from shop lintels, meats adangle - as always, my ultimate ghastliness - and here and there among the crowds the alarming spectacle of an armed Sikh, shotgun aslant, casually sitting at a bank entrance. And markets everywhere. To the right, cramped streets sloped down to the harbor. To the left, as we meandered along the tramlines through sudden dense markets of hawkers' barrows, the streets turned abruptly into flights of steps careering upwards into a bluish mist of domestic smoke, clouds of washing on poles, and climbing. Hong Kong had the knack of building where others wouldn't dare.

This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.

Flavors are much more intense for people these days, so some of the old recipes don't stand up the way they used to. Think about what people are eating now, all kinds of hot sauces and spicy foods. Intensely spiced global cuisines. Bitter kale instead of buttery spinach, funky goat cheese instead of mild cheddar." He tilts his head at me, pondering. "So what you are saying is that because people are much more exposed to these things, the original recipes taste different to them?" "Exactly! Sriracha is as common as ketchup in most houses these days, so people's palates are used to more oomph in their flavors. Think about how it all used to be basic caramel, and now salted caramel is everywhere! When I was a kid it was all about milk chocolate, and now the darker and more intense the better.

Two nights after the Chaworth ball, Gabriel practiced at the billiards table in the private apartments above Jenner's. The luxurious rooms, which had once been occupied by his parents in the earlier days of their marriage, were now reserved for the convenience of the Challon family. Raphael, one of his younger brothers, usually lived at the club, but at the moment was on an overseas trip to America. He'd gone to source and purchase a large quantity of dressed pine timber on behalf of a Challon-owned railway construction company. American pine, for its toughness and elasticity, was used as transom ties for railways, and it was in high demand now that native British timber was in scarce supply. The club wasn't the same without Raphael's carefree presence, but spending time alone here was better than the well-ordered quietness of his terrace at Queen's Gate. Gabriel relished the comfortably masculine atmosphere, spiced with scents of expensive liquor, pipe smoke, oiled Morocco leather upholstery, and the acrid pungency of green baize cloth. The fragrance never failed to remind him of the occasions in his youth when he had accompanied his father to the club. For years, the duke had gone almost weekly to Jenner's to meet with managers and look over the account ledgers. His wife Evie had inherited it from her father, Ivo Jenner, a former professional boxer. The club was an inexhaustible financial engine, its vast profits having enabled the duke to improve his agricultural estates and properties, and accumulate a sprawling empire of investments. Gaming was against the law, of course, but half of Parliament were members of Jenner's, which had made it virtually exempt from prosecution. Visiting Jenner's with his father had been exciting for a sheltered boy. There had always been new things to see and learn, and the men Gabriel had encountered were very different from the respectable servants and tenants on the estate. The patrons and staff at the club had used coarse language and told bawdy jokes, and taught him card tricks and flourishes. Sometimes Gabriel had perched on a tall stool at a circular hazard table to watch high-stakes play, with his father's arm draped casually across his shoulders. Tucked safely against the duke's side, Gabriel had seen men win or lose entire fortunes in a single night, all on the tumble of dice.

The Spice Girl morality is the morality of the three-year-old.

For the most part, food plays a very functional role in American culture. We eat to work. If Aini was visiting in my home, I'd tell her, “Don't eat anything you don't like. We don't care.” And we really wouldn't for the most part. But in many parts of the world, food is deeply rooted in the life of people. Sometimes I've had Indian hosts prepare meals for me that used spices grown on their homestead for hundreds of years. The best Indian meals take days to prepare. So to pass on eating dishes prepared for you in that context could be far more insulting than passing on a dish you just don't care for. It can be seen as an all-out rejection. And as for eating with utensils versus eating with our hands, one of my Indian friends puts it this way: “Eating with utensils is like making love through an interpreter!” That says it all when it comes to the affection most Indians have for their cuisine. To reject the food of an Indian colleague can be extremely disrespectful and can erode any possibility of a business partnership. Who would have thought food could play such a strong role in successful global performance? Edwin,

This book is a compilation of interesting ideas that have strongly influenced my thoughts and I want to share them in a compressed form. That ideas can change your worldview and bring inspiration and the excitement of discovering something new. The emphasis is not on the technology because it is constantly changing. It is much more difficult to change the accompanying circumstances that affect the way technological solutions are realized. The chef did not invent salt, pepper and other spices. He just chooses good ingredients and uses them skilfully, so others can enjoy his art. If I’ve been successful, the book creates a new perspective for which the selection of ingredients is important, as well as the way they are smoothly and efficiently arranged together. In the first part of the book, we follow the natural flow needed to create the stimulating environment necessary for the survival of a modern company. It begins with challenges that corporations are facing, changes they are, more or less successfully, trying to make, and the culture they are trying to establish. After that, we discuss how to be creative, as well as what to look for in the innovation process. The book continues with a chapter that talks about importance of inclusion and purpose. This idea of inclusion – across ages, genders, geographies, cultures, sexual orientation, and all the other areas in which new ways of thinking can manifest – is essential for solving new problems as well as integral in finding new solutions to old problems. Purpose motivates people for reaching their full potential. This is The second and third parts of the book describes the areas that are important to support what is expressed in the first part. A flexible organization is based on IT alignment with business strategy. As a result of acceleration in the rate of innovation and technological changes, markets evolve rapidly, products’ life cycles get shorter and innovation becomes the main source of competitive advantage. Business Process Management (BPM) goes from task-based automation, to process-based automation, so automating a number of tasks in a process, and then to functional automation across multiple processes andeven moves towards automation at the business ecosystem level. Analytics brought us information and insight; AI turns that insight into superhuman knowledge and real-time action, unleashing new business models, new ways to build, dream, and experience the world, and new geniuses to advance humanity faster than ever before. Companies and industries are transforming our everyday experiences and the services we depend upon, from self-driving cars, to healthcare, to personal assistants. It is a central tenet for the disruptive changes of the 4th Industrial Revolution; a revolution that will likely challenge our ideas about what it means to be a human and just might be more transformative than any other industrial revolution we have seen yet. Another important disruptor is the blockchain - a distributed decentralized digital ledger of transactions with the promise of liberating information and making the economy more democratic. You no longer need to trust anyone but an algorithm. It brings reliability, transparency, and security to all manner of data exchanges: financial transactions, contractual and legal agreements, changes of ownership, and certifications. A quantum computer can simulate efficiently any physical process that occurs in Nature. Potential (long-term) applications include pharmaceuticals, solar power collection, efficient power transmission, catalysts for nitrogen fixation, carbon capture, etc. Perhaps we can build quantum algorithms for improving computational tasks within artificial intelligence, including sub-fields like machine learning. Perhaps a quantum deep learning network can be trained more efficiently, e.g. using a smaller training set. This is still in conceptual research domain.

It smelled of baking cakes, which sent her back to the kitchen of her childhood, coming home from school to find her mother in the kitchen, making cookies... but it also smelled medicinal, and that made her think of being ill and being looked after when she was tucked in bed. Then there were spices, and a faint hint of Christmas---nutmeg, perhaps, and cloves---but underneath all of those was something else, something insidiously smooth and emollient, like vanilla or eucalyptus. She had a sudden memory of kissing her father's cheek as he bent to say good night, the rasp of his five-o'clock shadow and that smell... She had it now: it was the smell of his cologne, the smell of his business suits, the smell of her parents' bedroom and the big double bed and the terrifying, dark thought of what went on there. But after another moment she relaxed. There were comforting smells in there too: apples and brandy and crisp butter pastry and cinnamon.

is. It’s a man’s world and show business is a man’s meal, with women generously sprinkled through it like overqualified spice.)

She looked straight up at one of the cameras in the corner, but Lyle was the only one watching and he was under my thumb. Besides, he probably didn’t have the volume up, he’d be too busy listening to some romantic audiobook and taking notes on how to spice up his sex life with his boyfriend.

THIS wasn’t one of my better ideas,” George murmured. “Yes, but it’s fun.” Jack strode down the street. The sun shone bright, and he squinted at it. Kaldar’s scent floated on the breeze, spiced with the deep, resin-saturated aroma of eucalyptus. “When was the last time you’ve had fun, George?” He stretched “George” out the way Adrianglian blueblood girls did. George looked sour. “I’m too busy making sure that you don’t kill anybody or get killed to have fun.” “Blah-blah-blah.

Dina hummed to herself as she pulled out an empty jam jar from a busy cupboard. It was still labeled "Apricot Jam" from the batch her mum had made for her last year--- jam that tasted like bottled sunshine. There wasn't an exact science to the magic, but Dina often found that the best tea blends were ones she put into secondhand jars, ones that had been full of delicious, wonderful things. She clipped her curls out of her face and headed into the pantry. The walls were lined floor-to-ceiling with all manner of jars and boxes, all individually labeled in Dina's messy handwriting. She kept her spices together, along with other baking essentials like fish vanilla, cake flour, and a tin that was labeled "Eye of Newt" but actually contained nutmeg. Her tea selection had several shelves dedicated to it. Aside from the specialty blends she made for the shop, Dina kept a collection of tea and tisane ingredients, which she could mix into more personal blends at a moment's notice. Dina never felt more in her element as a kitchen witch than when she was looking through her pantry. Scott's tea blend needed to be something that encapsulated his energies yet also helped him in some way. A tea to drink in the middle of a long work day, Dina decided. She twirled a curl around her finger as she focused. She hadn't met any of his fellow curators yet, but from what Scott had told her they could be a bit of a handful. So the kind of tea that would help him get through a long meeting. Something to sharpen a tired mind. Dina knew just the thing for it. She scooped up several jars and laid them out on the counter before her. Black tea--- a full-bodied assam, cacao nibs, dried ginger and... it was missing something. Dina stepped back into the pantry and surveyed her shelves with her hands on her hips. She knew that this would need one more ingredient to be perfect for Scott. Lion's mane mushroom? Perhaps a little too earthy. Clove? Too heavy. It would overpower the other flavors. As her eyes skirted over the rows of jars, she spotted it. A small glass jar with a dark red powder in it. Dried beetroot! Perfect! Energizing yet slightly sweet and smooth, and it would make Scott look like he was drinking some kind of red-velvet-themed drink. Which was also his favorite cake flavor.

Elena came up with the idea of a fusion elote, taking her beloved Mexican street corn and adding Pakistani and Filipino twists to match with Adeena's and my respective backgrounds. Not only did Jae gave us his mother's recipe for the oksusu cha, or Korean corn tea, but he'd also volunteered to handle all elote duties: slathering the corn with thick, creamy coconut milk before rolling it in a fragrant spice mix that included amchur powder and red chili powder, grilling it, then squeezing calamansi over the corn before sprinkling it with your choice of kesong puti or cotija cheese. It was a simple yet laborious task, but he seemed to enjoy himself ( I wasn't one for gender stereotypes, but what was with guys and grills?) and I'd caught him sneaking more than one smoky, salty treat as he worked. The benefit of being the cook. Meanwhile, I arranged the sweet offerings I'd prepared: mais ube sandwich cookies, mais kon keso bars, and two types of ice candy--- mais kon yelo and ginataang mais. Corn as a dessert ingredient may seem strange to some people, but Filipinos absolutely love and embrace corn in all its salty-sweet possibilities. My first offering sandwiched ube buttercream between corn cookies, the purple yam's subtle vanilla-like sweetness pairing well with the salty-sweet corn. Cheese and corn are a popular savory pairing, but guess what? It makes one of my absolute favorite Filipino ice cream flavors as well, and I channeled that classic combo into a cheesecake bar with a corn cookie crust. Mais kon yelo, literally corn with ice, is a Filipino dessert consisting of shaved ice with corn, sugar, and milk, while ginataang mais, a simple porridge made with coconut milk, glutinous rice, and sweet corn, is usually served warm for breakfast or meryenda. My take on these simple, refreshing snacks utilized those same flavors in a portable, easy-to-eat ice pop bag. However, if you wanted to try the traditional versions, you could just pop down a few booths over to Tita Rosie's Kitchen, the restaurant run by my paternal aunt and grandmother. While my aunt, Tita Rosie, handled the savory side of the menu, offering small cups of corn soup and paper cones full of cornick, or corn nuts flavored with salt and garlic, my grandmother, Lola Flor, reigned over the sweets. The aforementioned mais kon yelo and ginataang mais were the desserts on offer, in addition to maja blanca, a simple corn and coconut pudding. Truly a gluten-free sweet tooth's paradise.

Old Spice, the seventy-five-year-old brand of men’s grooming products, had begun to lose market share in the body wash category as the market became more and more crowded. Under the direction of the digital agency Wieden+Kennedy, the brand’s manufacturer, Procter & Gamble, aimed to change how women (who were buying more than half of the body wash products) felt about their men wearing “lady-scented body wash.” The video campaign called “The Man Your Man Could Smell Like,” starring Isaiah Mustafa, was launched online in July 2010 during Super Bowl weekend. On the first day, the campaign received almost 6 million views. After the first week, Old Spice had 40 million views. Traffic to their website was up 300% and Facebook fan interaction was up 800%. Within six months, the campaign generated 1.4 billion impressions.

Recipes of Sita People have to be fed during a war. And so the kitchens of Lanka were busy. Those who were going to the war had to be fed; those who were returning from the war had to be fed. Food had to inspire, comfort and stir passions. The smell of rice boiling, vegetables frying and fish roasting filled the city streets, mingling with the smell of blood, rotting flesh and burning towers. The aromas reached Sita’s grove. ‘Don’t you like that smell?’ asked Trijata noticing Sita’s expression as she inhaled the vapours. Trijata, Vibhishana’s daughter, had become a friend. ‘If I was cooking, I would change the proportion of the spices,’ Sita said. She gave her suggestions to Trijata, who promptly conveyed them to the royal kitchen. Mandodari followed these instructions and soon a different aroma wafted out of the kitchen. So enticing was the resulting aroma that other rakshasa cooks came to the Ashoka grove and asked Sita for cooking tips. Without tasting the food, just by smelling what had been prepared, like a skilled cook, Sita gave her suggestions. ‘Add more salt.’ ‘Replace mustard with pepper.’ ‘Mix ginger with tamarind.’ ‘Less cloves, more coconut milk.’ These suggestions were promptly executed, and before long Lanka was full of the most delightful aromas and flavours, so delightful that sons and brothers and husbands and fathers wanted to stay back and relish more food. They wanted to burp, then sleep, then wake up and eat again. They wanted to chew areca nuts wrapped in betel leaves and enjoy the company of their wives on swings. No war, no fighting, just conversations over food. Ravana noticed the lethargy in his men, their reluctance to fight. They were not afraid. They were not drunk. They were just too happy to go to war. Furious, he ordered the kitchens to be closed. ‘Starve the soldiers. Hungry men are angry men. In anger they will kill the monkeys. The only food they can eat is monkey flesh.

I wasn’t sure what was happening, but the hairs on my arms stood on end and it was as though he suffused the air with electricity. Maybe it had something to do with adrenaline. There was no way was it because of…him. Right? We stood, orbiting each other, not speaking—as usual. I was a mere foot from his broad frame, the late day sun hitting his bronzed skin just so and the breeze carried his spiced scent right to me, warming the muscles low in my belly, speeding up my traitorous pulse. Ah, hell. It was totally because of Mason Scott. I should just punch myself in the lady parts or start banging my head against the wall because Jamey was right. There was no denying what he could do to me. For weeks, I’d fallen asleep to those green eyes. For weeks, I’d taken those memorized photographs of him and built him up in my head, imagined things I had no business dreaming about. I was physically attracted to Mason Scott. And now that I knew him, the kind of man he was, how cruel he could be, I couldn’t turn it off. I had let the fantasy go on for too long.

Add a spice of adventure to your business or family tour with our dolphin cruise and enjoy the experience of playing and feeding them during the cruise.

In recent years, these troublous times have made some of us chronically blue. Our business was in the red. We were going home with a dark brown taste in the mouth. We were unable to look through the old rose-tinted glasses to see the yellow-golden flood again flowing our way. The purple depression had us contemplating black mourning for dying business, departed bank accounts and profits. But we took a hitch in our belts and carried on, waiting for the rosy dawn, for we lacked the yellow streak. We toned up our product, gave it a more healthy complexion, made it more attractive; put more color spice into our sales appeal.

Life, at its best, is happening right in front of you. You might miss it if you're too busy bee. Live your life with a little bit of spice!

Kerala’s food evolved from the diverse people who traversed this land. The story of Kerala is closely linked to the story of the world’s eagerness for spices. Because of the wealth this land possessed, people of various countries, religions and races arrived, for trade. Flourishing commerce translated into an enthusiastic reception for those who could conduct business competently. Which, in turn, opened up avenues for new religions and communities. Eventually, colonization spelt an end to the hospitality, but it also gave rise to the strong ethos of Malayali-ness that now marks this land.

Rural Free Delivery (RFD) Home, upon that word drops the sunshine of beauty and the shadow of tender sorrows, the reflection of ten thousand voices and fond memories. This is a mighty fine old world after all if you make yourself think so. Look happy even if things are going against you— that will make others happy. Pretty soon all will be smiling and then there is no telling what can’t be done. Coca-Cola Girl Mother baked a fortune cake pale yellow icing, lemon drops round rim, hidden within treasures, a ring—you’ll be married, a button—stay a bachelor, a thimble—always a spinster, and a penny—you’re rich. Gee, but I am hungry. Wait a second, dear, until I pull my belt up another notch. There that’s better. So, you see, Hon, I am straighter than a string around a bundle. You ought to see my eye, it’s a peach. I am proud of it, looks like I’ve been kicked by a mule. You know, dear, that they can kick hard enough to knock all the soda out of a biscuit without breaking the crust Hogging Catfish This gives you a fighting chance. Noodle your right hand into their gills, hold on tight while you grunt him out of the water. This can be a real dogfight. Old river cat wants to go down deep, make you bottom feed. Like I said, boys, when you tell a whopper, say it like you believe it. Saturday Ritual My Granddad was a cobbler. We each owned two pairs of shoes, Sunday shoes and everyday shoes. When our Sunday shoes got worn they became our everyday shoes. Main Street Saturday Night We each were given a dime on Saturday opening a universe of possibilities. All the stores stayed open and people flocked into town. Mr. and Mrs. Reynolds set up a popcorn stand on Reinheimer’s corner and soon after lighting a little stove, sounding like small firecrackers, popping began. Dad, laughing shooting the breeze with a group of farmers, drinking Coca Cola, finding out if any sheds needed to be built or barns repaired, discussing the price of next year’s seed, finding out who’s really working, who’s just looking busy. There is no object I wouldn’t give to relive my childhood growing up in Delavan— where everyone knew everyone— and joy came with but a dime. Market Day Jim Pittsford’s grocery smelled of bananas ripening and the coffee he ground by hand, wonderful smoked ham and bacon fresh sliced. He’d reward the child who came to pick up the purchase, with a large dill pickle Biking home, skillfully balancing Jim Pittsford’s bacon, J B’s tomatoes and peaches, while sniffing a tantalizing spice rising from fresh warm rolls, I nibbled my pickle reward.

He so looks up to Matt and our oldest brother, Sam, but they are just too busy for him.

He was just tired of his pain being town business, however well-meaning they were. Maybe he just wanted to hurt in private this time.

I majored in business as an undergrad, but I never knew what I wanted to do with the degree. It just seemed like a safe bet, like I would figure it out afterward.

In a visionary flash, Priuli foresaw, and much of Venice with him, the end of a whole system, a paradigm shift: not just Venice, but a whole network of long-distance commerce doomed to decline. All the old trade routes and their burgeoning cities that had flourished since antiquity were suddenly glimpsed as backwaters — Cairo, the Black Sea, Damascus, Beirut, Baghdad, Smyrna, the ports of the Red Sea, and the great cities of the Levant, Constantinople itself — all these threatened to be cut out from the cycles of world trade by oceangoing galleons. The Mediterranean would be bypassed; the Adriatic would no longer be the route to anywhere; important outstations such as Cyprus and Crete would sink into decline. The Portuguese rubbed this in. The king invited Venetian merchants to buy their spices in Lisbon; they would no longer need to treat with the fickle infidel. Some were tempted, but the Republic had too much invested in the Levant to withdraw easily; their merchants there would be soft targets for the sultan's wrath if they bought elsewhere. Nor, from the eastern Mediterranean, was sending their own ships to India readily practical. The whole business model of the Venetian state appeared, at a stroke, obsolete.

Her initial instinct was to hide under her covers but then she remembered she had a business to defend and a cat to protect.

Accurate information and better technology are important in promoting discovery, but so are excessively optimistic, unrealistic, even flat-out false anticipations. The marvelous is more important than the scientific in the initial and most risky stages of innovation. Business histories tend to emphasize technological or conceptual, “paradigm-shifting” breakthroughs, but it is the crazes, fads, and marvels that seize the imagination, including that of investors and those who undertake physical and financial risks. The gold rush, the Internet craze, tulip mania, the South Sea Bubble—some of these were exaggerations, others were swindles, but they have a prominent, if unappealingly irrational, place in the history of innovation.

Carry individual items as opposed to whole lines. We wouldn’t try to carry a whole line of spices, or bag candy, or vitamins. Each SKU (a single size of a single flavor of a single item) had to justify itself, as opposed to riding piggyback into the stores just so we had a “complete” line. Depth of assortment now was of no interest. As soon as Fair Trade ended in 1978, we began to get rid of the hundred brands of Scotch, seventy brands of bourbon, and fifty brands of gin. And slowly (it was like pulling teeth) we dismantled the broad assortment of California boutique wines. No fixtures. By 1982, the store would have most of its merchandise displayed in stacks with very little shelving. This implied a lower SKU count: a high-SKU store needs lots of shelves. The average supermarket carries about 27,000 SKUs in 30,000 square feet of sales area, or roughly one SKU per square foot. Trader Joe’s, by 1988, carried one SKU per five square feet! Price-Costco, one of my heroes, carried about one SKU per twenty square feet. As much as possible I wanted products to be displayed in the same cartons in which they were shipped by the manufacturers. This was already a key element in our wine merchandising. Each SKU would stand on its own two feet as a profit center. We would earn a gross profit on each SKU that was justified by the cost of handling that item. There would be no “loss leaders.” Above all we would not carry any item unless we could be outstanding in terms of price (and make a profit at that price per #7) or uniqueness. By the end of 1977, we increased the size of the buying staff, adding one very key person, Doug Rauch, whom we hired out of the wholesale health food trade. Leroy, Frank Kono, Bob Berning, and Doug rolled out Five Year Plan ’77, which for purposes of this history I call Mac the Knife. Back in those days we had no idea how sharp that knife would become! We just wanted to survive deregulation. Everything now depended on buying. So here we go into the next chapter, Intensive Buying.

Will you be there?’ Jeanie’s question stopped him before he could escape. Logan usually only went to town meetings if forced to by some farm issue and only then if his grandmother was too busy with her knitting circle to come into town. His grandfather would rather have teeth pulled, without anesthesia, than attend a town meeting (his words).

A few weeks past and it's the middle of July. Bistro Exotique is still as full as my heart, Charles and I now not only business partners with the restaurant but also in bed. Don't worry: one can still eat at Bistro Exotique without fear of our sexcapades, his kitchen our new playground where we re-create the bread-and-butter scene from 9 1/2 Weeks---often.

Beef and Broccoli Stir Fry Serves 4 Ingredients: 1/2 lb flank steak, cut in strips 3 cups broccoli florets 1 onion, chopped 1 cup white button mushrooms, chopped 1 cup beef broth 1/3 cup cashew nuts 2 tbsp soy sauce 1 tbsp honey 1 tsp lemon zest 1 tsp grated ginger 3 tbsp olive oil 1 tsp cornstarch Directions: Place the meat in the freezer for 20 minutes then cut it in thin slices. Place it in a bowl together with soy sauce, honey, lemon zest and ginger. Stir to coat well and set aside for 30 minutes. Stir fry steak in olive oil over high heat for 2-3 minutes until cooked through. Add and stir fry broccoli, onion, mushrooms and cashews. Stir in spice. Dilute cornstarch into beef broth and add it to the meat mixture. Stir until thickened.

Nut Juices business plan, because I’m loving the name.

There is no social stigma attached to the frenzy, no peer motivation to slow us down. Rather it is the opposite; busy is popular currency, traded among members of modern society like a precious commodity. Busy is the silkiest cloth at the emporium, the most well-travelled spice. Living with a full schedule speedily typed into a pinging, vibrating device is a highly valued state of being. And, as with any addiction, it becomes self-perpetuating. We feel a rush from being in a rush; we take pride in the breakneck pace at which we travel through our days.