When I was nine years old, I loved to go fishing with my dad. But the only thing that wasn’t very fun about it was that he could catch many fish while I couldn’t catch anything. I usually got pretty upset(心烦的） and kept asking him why. He always answered, “Son, if you want to catch a fish, you have to think like a fish”, I remember being even more upset then because, “I’m not a fish!” I didn’t know how to think like a fish. Besides, I reasoned, how could what I think influence what a fish does.

As I got a little older I began to understand what my dad really meant. So, I read some books on fish. And I even joined the local fishing club and started attending the monthly meetings. I learned that a fish is a cold-blooded（冷血的）animal and therefore is very sensitive（敏感的） to water temperature. That is why fish prefer shallow water to deep water because the former is warmer. Besides, water is usually warmer in direct sunlight than in the shade（阴凉处）. Yet, fish don’ t have any eyelids(眼皮) and the sun hurts their eyes. The more I understood fish, the more I became effective at finding and catching them.

When I grew up and entered the business world, I remember hearing my first boss say, “We all need to think like sales people.” But it didn’t completely make sense. My dad never once said, “If you want to catch a fish you need to think like a fisherman.” What he said was, “You need to think like a fish.” Years later, with great efforts to promote long-term services to people much older and richer than me, I gradually learned what we all need is to think more like customers. It is not an easy job. I will show you how in the following chapters.

Shi Wenlan said the only thing that interests her is dealing with smelly centuries-old books. “I don’t want to drink, I don’t want to eat or move. I like sitting alone under the warm lights, mending holes and cutting pages. I’m a boring person, but I’m doing an interesting thing, ” she said. In the past 26 years, the 51-year-old restorer of ancient books at the Hunan Library in Changsha, capital of Hunan province, has brought about 100,000 pages of ancient books back to life. Her work helps to ensure that ancient knowledge can be read and appreciated by people today. Shi has great faith in her little- known job. “Ancient books are precious documents and important achievements of Chinese civilization. To restore them is to rescue cultural relics that are dying out, ” she said.

Books age and decay(腐烂)over time. Though technology, such as accurately controlled temperatures and humidity levels, can be used to slow the process, a number of old books are on the edge of withering away forever, experts said. At the Hunan Library alone, a third of its 680,000 ancient books are in urgent need of restoration, which means each of its eight restorers needs to complete 3,000 pages a year, said Liu Xueping, director of the library’s special collection department. More young restorers must be trained to promote the production of ancient books, so human civilization can be preserved despite the damage of time, experts said.

In recent years, the government has attached great importance to the restoration of ancient books and has put forward many policies to encourage more people to take up the work. The number of restorers has now reached about 1,000. They have better educational backgrounds and receive more systematic training, as well as better salaries and higher social status, Shi said.

Chef Bruno Abate owns one of the best pizzerias in Chicago. His restaurant makes thin pizzas, heated in an oven with a wood-burning fire. They come with fillings like mushrooms, onions, olives, tomatoes and Italian meats. Each pizza sells for between $12 and $18 at Abate’s restaurant, Tocco. But do you know you can get a similar pizza for half the price at the Cook County Jail (监狱) in Chicago?

Abate leads a cooking school at the jail. He shows prisoners how to make pizza, pasta, and Italian ice cream, called gelato. The cooking school is called “Recipe for Change.” There, behind the jail’s barbed wires and security barriers, a number of students, including Shaquille Slater, are making pizzas. “I like everything I do,” he says.

Slater makes pizza dough (面团), and then adds fillings to the dough. He makes sure the pizza and its fillings look just right before they come out of the oven. He says working with food makes him forget about being in jail. “It brings up memories of days when you were free and when you were having a good time,” he says.

Workers at the cooking school make about 200 pizzas every week. The pizzas are sold to other prisoners in the jail for about $7 each.

Abate says he is teaching cooking skills to the prisoners, and how to use good, fresh in-gredients (佐料). When they finish the class, the Students have skills they can use to find jobs when they are released from prison.

Abate says his program teaches more than how to make food. He helps the students learn that they need to have a plan for their future so they do not return to prison once they leave the prison. “Through food, I try to teach, you know, how to change in life,” Abate says.