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Eating Out in China: One Night in Shenyang
A real-life story of suffering through a Chinese banquet.

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Lesson #5: Dogged Persistence Makes the Best Pitchman
Popeil was just sixteen years old when he began selling his father’s products on Chicago’s infamous Maxwell Street. His workday would start at 5 a.m., when he used to arrive at the market and spend one hour cutting and preparing fifty pounds each of onions, cabbages, and carrots, and more than one hundred pounds of potatoes each day. After that, Popeil would demonstrate and try to sell his products from 6 a.m. until 4 p.m. On average during his 11-hour work days, Popeil would bring in $500 on a daily basis.

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