Big Fishes Make The Best Sushi

There Are No Enemies, Only Catalysts. Any big hitter, top dog or head honcho will have gone the extra mile to make an impression on the lives of their subordinates, from the very beginning of educating these subordinates and building up their awareness of the relevant codes and conventions, through to setting expectations and creating demand and momentum that will bear fruit regardless of disruptive intrusions. In business, by virtue of the positions of these big guns within the market, this translates into substantial advantages including pricing power, brand recognition, control of distribution channels, a satisfied customer base, and more. However, only the very best of the best of them - the Big-Fishes - are able to keep on dominating and growing within the lives of their subordinates, and can preemptively suppress their competition, in a manner that makes them Natural Monopolists. For a Rising Star in the midst of its own “period of disruption,” a period where any forward vision and guidance has become uncertain or even non-existent, the Monopolists are an invaluable tool for marketing, something akin to a GPS, and provide a foothold in terms of their standards as being adopted and co-opted as a Rising Star’s own, in the process of iteratively migrating from relative weakness to absolute strength. The Monopolists are not the enemy, but, on the contrary, they are catalysts. In his book “The Big Fishes Make the Best Sushi,” Pasi A. Pietikainen establishes a brave new world of Natural-Monopolist-powered Rising-Star-marketing, through tracing and classifying the prospects’ comfort-zone-autopiloted thinking into pronounced circumstances of the mind known as Occupational-Psychoses, and redefines marketing as getting the prospects caught responding to things that have already changed. Keywords: New Growth, Renewal, Disruptive Innovation, Asymmetric Marketing, Business Development, Industrial Management, Leadership, Management, Strategy, Research & Development, Preemptive Market Leader, Proprietary Technology, Start-Up, Innovator's Dilemma, Crossing the Chasm, Clayton M. Christensen, Geoffrey A. Moore

The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.

An updated classic guide to creating a variety of delicious and beautiful sushi, including bowls, omelettes, and sandwiches. Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos. Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal. Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi. Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.

This is a love story about a man who falls in love with a fish. Jim is a rich husband and estranged father on the brink of a divorce, cuckolded by his trophy wife. He plans a cruise with his family on a dead oligarch’s superyacht to fix his relationships, but things get terribly wrong, and the ship disappears. Jim wakes up alone with just the blue ocean and one mermaid. As the search continues, secrets are revealed, and everyone’s true nature is brought to light, contempt, greed and love, as well as Jim’s secret past. Who is Jim, really? Who is the oligarch? Who is Mr Sable exchanging stories for gummy bears? At the end of the day, the only thing you can carry is love and a few good memories. You leave your mark on the world, blink, and disappear. What if you were given another chance at life? Would you change anything or live it the same way? What if you were never alive, just a figment of the imagination of someone long dead? This book is a romantic fantasy with a dramatic psychological theme containing some strong language and sporadic references to violence.

The highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.

A masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi.

“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul Greenberg takes us on a journey, examining the four fish that dominate our menus: salmon, sea bass, cod, and tuna. Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. Just three decades ago, nearly everything we ate from the sea was wild. Today, rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex marketplace. Four Fish offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception.