We just discovered a bed of invasive wakame and grasileria seaweed that we will be using for tomorrow’s subtidal salad. Seaweed should always be rinsed in seawater because using fresh water will cause the seaweed to lose flavor and nutrients. Just a little piece of information I learned from my mom when I was a kid.
Chef Luis proudly displays his Nigiri Universal creation which is three quarters plant based. For animals it contains, venison instead of tuna, local squid and mackerel, and bluegill sunfish which harkens back to the freshwater origins of sushi: to a time when everything we ate came from our back yard. I consider the sushi that we serve at Miya’s to be more traditional than the sushi that is considered traditional today, which is globally caught seafood smorgasbord.
Also, as part of Le Wind, is tilapia grown by students of BRASTEC in Bridgeport and instead of tuna we have seared venison topped with wild garlic mustard and a ginger roasted sesame Chardonnay sauce. Because humans have encroached on their woods, deer are considered populated.. And unlike livestock, venison high in heart healthy omega 3s and low in saturated fats. Also, wild animals do not contain antibiotics which encourage the growth of resistant bacteria.
One of my favorite foods to eat at Miya’s is our salad. I eat one or two large ones, every day. The veggies and the greens are grown by the Miya’s farm, my mom (in her garden), Yale Farm, and Waldingfield Farm. I do all the foraging for the wild greens. Eating organic and wild plants full of protective phytochemicals, nutrients, fiber, and minerals is vital to good health.
Here’s a sneak peak of the invasive species dish that I made for the article that I wrote for Scientific American Magazine. My work will be featured in the September issue. I’m so happy to be in the magazine because my dad is scientist and I grew up reading Scientific American.
This dish is designed to look like the craggy sea shores where I go hunting and foraging for local invasive species; it’s, also, designed to look like a mammalian heart, with ventricles up on top. The ventricles are made from invasive wakame and invasive common periwinkles, and our proprietary recipe of whole grain sushi rice. The crabs are invasive European green and invasive Asian shore crabs that have been seasoned and oven crisped until their little shells are brittle enough to eat.
Many cultures have believed that the soul resides in the heart; and many still believe, it is the very essence of life. One thing that we are certain of is that the heart is an organ that is vital to physical life. This dish is intended to be a metaphor for life itself. It is both lovely and grotesque, and upon further inspection, it is composed of a series of very complicated relationships. The relationships that invasive species have with the habitats that they occupy are quite complicated too.
Here I am hunting for cicadas with rock star photographer, Andrew Sullivan, who shot this thirty second video showing everyone how to catch these tasty little critters. Cheers friends!
Here’s a snap shot of the wonderful team leaders of New Haven Farms, a CSA - founded and run by women - that is dedicated to bringing fresh, local, organic produce to a membership of (mostly women) who are both low income and prediabetic. I am the Director of Cooking and Nutrition and having been raised by a fabulous mother, understand how vital women are to the mental, physical, and spiritual health of every individual and society as society as a whole.
Twice a week, we will teach folks how to prepare and eat fresh, whole foods, avoid processed foods and added sugars, and reconsider portion sizes too. Medical professionals and sociologists at Yale University and Fair Haven Health Clinic will track the actual health impacts of the program.
Check out Professor Joe Roman’s talk on invasive species and it’s significant effect on biodiversity. Along with Climate Change, the challenge of invasive species is a top five ecological problem that we face today.