Call me bun

My compassionate, sustainable sushi recipes and worthless pearls of life wisdom for the 21st Century and beyond.
Yesterday, I had the opportunity to be a part of Professor Zoe Chase’s class at Yale School of Management. Zoe, who I can gush endlessly about, spoke on the how and why of persuasion and influence. Which leads me to Christa, the founder of Bodiology, who, inspired the heck out of me. Said Christa: “I want people to gain strength through working out - gaining confidence - and using that confidence to go out and do great things.” Nobody better embodies the positive use of persuasion and influence than Christa. Now, back to doing pushups!

Yesterday, I had the opportunity to be a part of Professor Zoe Chase’s class at Yale School of Management. Zoe, who I can gush endlessly about, spoke on the how and why of persuasion and influence. Which leads me to Christa, the founder of Bodiology, who, inspired the heck out of me. Said Christa: “I want people to gain strength through working out - gaining confidence - and using that confidence to go out and do great things.” Nobody better embodies the positive use of persuasion and influence than Christa. Now, back to doing pushups!

Looking forward to seeing my friends for New Haven Restaurant Week! I’ll be at Miya’s all week long and I am confident that we have created a gastronomic experience unlike any other! Over fifteen different original recipes will happen each evening, including homemade sakes! 

Featured Presenters - Menus of Change - The Culinary Institute of America

June 9-11: I’m honored to be speaking at Menus of Change an important collaboration between Harvard School of Public Health and Culinary Institute of America. I hope to see you there so we all can put our heads together to help make a difference through good food! 

The Gourmet Invasivore's Dilemma

I am very honored to be in an article by the award winning writer Rowan Jacobson in this month’s Outside Magazine. The story is about eating invasive species. But it is, also, about wether we can change the way we behave to eat and live in a way that is restorative and regenerative of the environment, rather than destructive of it. 

From Indiana’s Wabash River comes a most delectable dessert: frozen invasive Asian silver carp caviar custard on a mochi roll of dried strawberries, banana, and coco nibs. 

From Indiana’s Wabash River comes a most delectable dessert: frozen invasive Asian silver carp caviar custard on a mochi roll of dried strawberries, banana, and coco nibs. 

@SeafoodWatch: California rolls usually contain crab sticks made from pureed fish, egg whites, sugar, food coloring, and MSG. Our California Roll Royale contains big clumps of Seafood Watch approved Chesapeake Bay blue crab meat. Give it a try and If it isn’t the best California roll you ever put in your mouth, it’s on us!

@SeafoodWatch: California rolls usually contain crab sticks made from pureed fish, egg whites, sugar, food coloring, and MSG. Our California Roll Royale contains big clumps of Seafood Watch approved Chesapeake Bay blue crab meat. Give it a try and If it isn’t the best California roll you ever put in your mouth, it’s on us!

A long time ago, when I was a young chef, rethinking the cuisine of sushi at Miya’s,  befriended me and became one of my most fervent supporters, in a time when so many people used to glance at my menu and run out the door. 

Today, after working in relative obscurity for decades, as the founder of the Occupy movement David is widely recognized as the most important Anthropologist since Margaret Mead. 

Last night, after dinner at Miya’s, David said something that stoked my fire again. My embers were dimming, recently, because I sometimes get disconcerted in the work that I am doing. David said “criticize in a way by creating something enduring.” So, thanks to David, I am back on track again.

David gave me this incredible old book by Franco Maria Ricci. The book is tremendously inspiring because it tells us that the world is whatever you are bold enough to imagine it to be. And, there is only a fine line between imagination and reality. And, we have the power to diminish this line by how we choose to think and live. Imagination is reality.

I am so grateful to all of my friends and family, who like David, carried me on their shoulders, and allowed me to live in a way where my imagination can rule. Thank you, thank you! 

It was such an honor and an inspiration to be breaking bread with heroes of mine at the 10th Anniversary gala of Yale Sustainable Food Project. Alice Waters, who reminds me of my mother is such a beautiful spirit. Over a decade ago, Alice Waters, along with Yale President Rick Levin, was the force behind the creation of Yale Sustainable Food Project, an idea that many thought was a bad one. Some of the best ideas are not popular in the beginning. Forgive me John Paul Jones for messing up your awesome quote. We have not yet begun to fight!

It was such an honor and an inspiration to be breaking bread with heroes of mine at the 10th Anniversary gala of Yale Sustainable Food Project. Alice Waters, who reminds me of my mother is such a beautiful spirit. Over a decade ago, Alice Waters, along with Yale President Rick Levin, was the force behind the creation of Yale Sustainable Food Project, an idea that many thought was a bad one. Some of the best ideas are not popular in the beginning. Forgive me John Paul Jones for messing up your awesome quote. We have not yet begun to fight!

Oh my gosh, Chef/Super Mom Nadine just made my day by texting me this video of her amazing daughter! In this clip little Soliel waxes lyrical about eating insects. If you expose children to different ways of eating and being, they will grow up to live without prejudice and help make the world a better place.

@NewHavenFarms tip of the day: Consider using frozen seafood. Miya’s often does. Frozen seafood, especially at the super market, is often in way better shape than seafood that one may believe to be fresh. Here is freshly frozen Alaskan spot shrimp served with it’s own caviar and selected and delivered to Miya’s by a great sustainable seafood company called @Sea2Table. There’s no better tasting shrimp in the world than Alaskan spot prawns. They are also among the most sustainable shrimp and are rated a Yellow/Good Alternative by Seafood Watch. They are caught in traps without by catch and are antibiotic and chemical free. They do cost Miya’s $20 a pound but they support a vibrant fishing community and are meant to be savored and not eaten in basketfuls or buffets. It’s better to savor one good shrimp than eat an endless amount of bad ones. Food is not meant to be devoured and most of us eat too many animals anyways. Our bodies do not store protein so eating too much is wasteful and is not only unhealthy for our bodies but the whole planet too. So, choose frozen seafood and defrost only what you need to eat.

@NewHavenFarms tip of the day: Consider using frozen seafood. Miya’s often does. Frozen seafood, especially at the super market, is often in way better shape than seafood that one may believe to be fresh. Here is freshly frozen Alaskan spot shrimp served with it’s own caviar and selected and delivered to Miya’s by a great sustainable seafood company called @Sea2Table. There’s no better tasting shrimp in the world than Alaskan spot prawns. They are also among the most sustainable shrimp and are rated a Yellow/Good Alternative by Seafood Watch. They are caught in traps without by catch and are antibiotic and chemical free. They do cost Miya’s $20 a pound but they support a vibrant fishing community and are meant to be savored and not eaten in basketfuls or buffets. It’s better to savor one good shrimp than eat an endless amount of bad ones. Food is not meant to be devoured and most of us eat too many animals anyways. Our bodies do not store protein so eating too much is wasteful and is not only unhealthy for our bodies but the whole planet too. So, choose frozen seafood and defrost only what you need to eat.