Sustainable Sushi and End of the Line Screening

Chef Bun Lai Shares Sustainable Sushi with the East Coast

Sustainable Sushi is a growing trend. We are happy for our West Coast friends, they have Tataki, that started it all. And others have joined in (see Casson Trenor's round up here including Mashiko's and Bamboo, here.) But, we've been a little jealous and eager for someone here on this coast to step up.

Now the East Coast joins the cause with a new menu at an award-winning sushi restaurant, Miya's in New Haven, CT. I know, you hear New Haven and you're thinking pizza, right? Me too, but now Pepe's and Sal's have got some competition for mindshare. Check this You Tube video clip and check out Miya's!

Chef Bun - we'll see you soon!

 

End of the Line and Panel Discussion with Yours Truly

If you live in the Boston area and want to see the film The End of the Line - come to the Posner Hall at Tufts Friedmans School, 200 Harrison Avenue (off Kneeland St.) The film is being offered as part of Slow Food Boston's Film Series. I'll be on the post-film panel and we'll make it home before half-time of the Superbowl!

Film rolls at 3:30. Come and bring your questions, share your thoughts, on the panel with me are director of conservation at the New England Aquarium Heather Tausig and activist Niaz Dorry, who works with groups such as Cape Ann Fresh Catch and the Northwest Atlantic Marine Alliance. They will help us learn about issues facing the New England coastline, our local fishing industries and the mouths that depend on them.

 

Please do join us and our co-sponsor, Slow Food Tufts, for this eye-opening and thought-provoking film. Cost is $5, payable at the door by cash or check.