New Haven Historian, architect, and legend, Colin M. Caplan has written another book in his wonderful series about our great little city. I don’t know how a kid like me made it into the book or on the cover (with Eleanor Roosevelt!) but there’s my ugly mug! Follow the link to see Colin’s book signing dates and grab a few copies as awesome stocking stuffers! Thanks so much for including me, Colin!
Chef Bun Lai cooks it up on Emmy nominated Chef Nathan’s Lyon’s, Good Food America!
All creatures—-great and small—-come with their own sets of problems, some of which are pretty difficult to solve. From psychological issues to urban enc
#5 Fire ants aren’t the only unwelcome critters running up the global bill. Invasive species have caused over $1 trillion in damages. That’s a whopping 5 percent of the global economy—a pretty pricey problem. But while scientists have spent billions searching for answers, Bun Lai of Miya’s Sushi has come up with a simple solution to the invasive species problem: Why not just eat them?
Located in New Haven, Connecticut, Bun Lai’s restaurant offers an eclectic “Invasive Species Menu.” Lai believes the “invasive species are a vast untapped resource for eating,” and he harvests many of the creatures from the ocean outside his restaurant. He was inspired to cook the invaders when he discovered hordes of Asian shore crabs—creatures that killed off the native crustaceans—scurrying across the beach.
Miya’s menu looks like something out of Indiana Jones and the Temple of Doom. For example, he offers “Kiribati Sashimi,” which is sliced-up lionfish. These spiny predators escaped from an aquarium during Hurricane Andrew and have since multiplied off the eastern coast. Lai serves the lionfish with lime juice, peppers, and sesame seeds. And since mute swans have a bad habit of destroying American marshlands, Lai roasts these waterfowl and serves them wrapped in leaves of kudzu—itself an extremely destructive plant.
Finally, there’s the “Peanut Butter and Jelly.” Lai steams feral rabbits (which are destroying croplands), throws in a few jellyfish, and tops the whole thing off with creamy roasted peanut butter. Who knew saving the earth could taste so . . . unique?
Ihsan is a young chef and healthy eating advocate who has his own Youtube show that was so much fun to be on. This was filmed this summer during one of the cicada events on the farm.
It’s important for children to be encouraged to try new things to eat. It fun to do and it helps them make a habit of challenging their own assumptions, presumptions, biases, and prejudices about other things too. So, in the end, eating insects is not about just eating insects. It’s about being open to a world of possibilities.
Amigos! Thanks so much for the Twitter shout outs for my talk at Chicago Ideas Week: http://seen.co/event/chicago-ideas-week-chicago-il-2013-6875/highlight/336817
Bun Lai is the founder and head chef of the revolutionary Miya’s Sushi which serves rolls such as Japafrican Queen and Pumpkin Pie Roll. Miya’s Sushi has bee…
The killing of animals for food is something that I dislike doing every time I do it because it hurts me to inflict suffering and I know that every life form has an inherent and individual preciousness. But life depends on the death of living things, as it always has. But we must be more mindful of how and what we kill.
We humans, feel badly when we hurt or kill creatures that are like us. Animals that have faces. Animals that emote, play and cry like we do. But plants are complex beings too. We now know that they communicate with each other and insects. When harmed or even threatened with harm, plants release chemicals which can easily be interpreted as expressions of pain.
20% of plants in the world are threatened with extinction so we should, also, think hard on how we are involved in the killing of them too.
In the final analysis, plant and animals are all part of a greater community of living organisms who have equal rights to the world that we all share. And, each living thing, depends on each other in ways we cannot even begin to understand.
Photo: My brother Ted and I spear diving in Spain, as teenagers.
My 15 seconds on the great Leonard Lopate Show: http://www.wnyc.org/story/how-and-why-eat-invasive-species/ on the benefits of eating bugs and such.
I hope you can grab a copy of this September issue of Scientific American Magazine because it’s an incredible one about food. I happen to have a small article that I wrote in it, as well. I hope you like it. Here’s the accompanying video clip where I am joined for a dive by the senior editor of Scientific American, Michael Moyer. At 168 young years, the iconic magazine is our country’s first scientific journal and it’s still as cutting edge as ever. As usual, thank you for all of your support. Without you, we could not do what we do at Miya’s: http://www.scientificamerican.com/article.cfm?id=invasive-species-menu-of-a-world-class-chef
Photo: my family, sans our lovely sister, many moons ago. My mother the dreamer/gutsy doer and my amazing brother, Ted, and I. And, our dad, the brilliant scientist/surgeon.
Sixteen or so years ago, as a young chef at Miya’s, I created the now ubiquitous sweet potato tempura roll. Today, we have changed the recipe to make it tastier and more nutritious and now it is part of the Sushi for the Masses menu. Everyday I eat one or two items from the Sushi for the Masses menu, our salad, and our miso soup. Eating this way keeps me and the people we love, happy, lean and mean! Here’s more about the Sushi for the Masses menu that I am very proud of having created. It’s a fundamental rethinking of the cuisine of sushi as food that is healthier for our bodies and the planet too. It doesn’t contain white rice, sugar, antibiotics, pesticides, or overfished seafood that is rampant today in our food system and, especially, in sushi. It was challenging to create because fried food is, frankly, very tasty. Also, using expensive ingredients and selling them for cheap, while paying our sushi artists well, is a difficult thing to do. Here’s more about the Sushi for the Masses menu. Thanks for checking it out:
One of the most significant challenges confronting humanity is in ensuring that high-quality food is available to everyone. We’ve designed Sushi for the Masses as the healthiest and most affordable section of our menu. Each roll costs about as much as a Big Mac, a popular processed food typical of the diet fueling the obesity, heart disease, and cancer epidemics that we are facing today.
Our Sushi for the Masses rolls are prepared in a healthy way. They are gluten-free, GMO-free, vegan (when vegetable-based), responsibly farmed or caught, and made from 100 percent whole grains.
Some day, one of our greatest achievements will be that every person can enjoy food that nourishes the ecosystem of the human body as well as the ecosystem of the world.
VEGETABLE SUSHI FOR THE MASSES
PUMPKIN PIE ROLL
Roasted sweet potato seasoned with cinnamon, nutmeg, and clove 8 pieces for 4
8 roasted pieces for 5
8 roasted pieces for 5
8 steamed pieces for 5
8 roasted pieces for 5
SEAFOOD SUSHI FOR THE MASSES
BAD TEMPERED GEISHA BOY
Apple wood smoked New Zealand green mussels for men who like big mussels
4 big mouthfuls for 4
Raw Icelandic char and avocado 8 pieces for 5
A ROLL OF A LIFETIME
Baked arctic char skin with asparagus 4 pieces for 5
All of our sushi is made from whole grain brown rice, quinoa, oats, and ground flax seeds. Whole grains, unlike white rice, is full of disease fighting phytochemicals and fiber that speeds up the metabolism and feeds the probiotic bacteria that we need to stay healthy. I think whole grains tastes way better too. White sushi rice is like Wonder Bread. It turns to sugar in your body the moment you eat it.
Sugar and oily processed foods encourage the growth of bad bacteria that makes our digestive system favorable to colon cancer. It is also linked to obesity and our emotional health too. 95% of the happiness chemical, serotonin, is produced in our gut.