Call me bun

My compassionate, sustainable sushi recipes and worthless pearls of life wisdom for the 21st Century and beyond.

Ausland: Zikadenplage in den USA: Wie fliegende Kakerlaken - badische-zeitung.de

My mother walked into Great Wall Chinese restaurant the other day and the owner showed her a story about Miya’s in a major Chinese newspaper. I’m curious to know which paper it was in but I all my googling didn’t help. Here’s an article in German. It’s wonderful how ideas are shared around the world so quickly these days.

The cries of the caged cicadas remind us that they are animals that desire to live. We must respect the precious lives that are sacrificed whenever we kill an animal to eat it.

The cries of the caged cicadas remind us that they are animals that desire to live. We must respect the precious lives that are sacrificed whenever we kill an animal to eat it.

The host of the Japanese hit show that was filming today said that the cicada was one of the tastiest things he has ever put in his mouth. “It has the hints of peanuts!” he marveled. My friend Chris came by, too, because his mother used to cook cicadas in Liberia. Our recipe that incorporated Eastern African spices reminded him of home, which was the ultimate compliment to me. The first humans ate insects and all humans are from Africa where insects are still appreciated and depended on as a food source. We need to find inspiration in ancient ways of eating to relearn to eat healthy again.

The host of the Japanese hit show that was filming today said that the cicada was one of the tastiest things he has ever put in his mouth. “It has the hints of peanuts!” he marveled. My friend Chris came by, too, because his mother used to cook cicadas in Liberia. Our recipe that incorporated Eastern African spices reminded him of home, which was the ultimate compliment to me. The first humans ate insects and all humans are from Africa where insects are still appreciated and depended on as a food source. We need to find inspiration in ancient ways of eating to relearn to eat healthy again.

Chef Matt and I prepared a special final course.

Chef Matt and I prepared a special final course.

Last night, Mom cooked for me, our chefs and a couple of awesome guests. Visiting us now is Dr. Jennifer Bowen, Queen of all things microbiological at U Mass and Dr. Michael Tlusty, head of research at New England Aquarium. I can honestly say, the four dishes that my mom prepared for us was far better than anything I have ever made.

Last night, Mom cooked for me, our chefs and a couple of awesome guests. Visiting us now is Dr. Jennifer Bowen, Queen of all things microbiological at U Mass and Dr. Michael Tlusty, head of research at New England Aquarium. I can honestly say, the four dishes that my mom prepared for us was far better than anything I have ever made.

Here’s our tilling team, lead by our old friend Toby Fischer, who just started a CSA in Bethany! He is flanked by Michael, Jennifer, and my lovely sister, Mie. Thanks for your help Toby!

Here’s our tilling team, lead by our old friend Toby Fischer, who just started a CSA in Bethany! He is flanked by Michael, Jennifer, and my lovely sister, Mie. Thanks for your help Toby!

Our Madagascan cockroaches just gave birth! We are just getting started on our mini livestock farm. These insects are raised on leftovers and will, eventually, become dinner for the most adventurous of my guests! Insects are tasty, nutritious, and are an Earth friendly food. Conventional livestock is responsible for at least 51% of anthropogenic greenhouse-gas emissions. And, while two and a half acres of land can produce 250 pounds of beef, it can produce 2000 pounds of insects that are more nutritious than a steak or fish.

Our Madagascan cockroaches just gave birth! We are just getting started on our mini livestock farm. These insects are raised on leftovers and will, eventually, become dinner for the most adventurous of my guests! Insects are tasty, nutritious, and are an Earth friendly food. Conventional livestock is responsible for at least 51% of anthropogenic greenhouse-gas emissions. And, while two and a half acres of land can produce 250 pounds of beef, it can produce 2000 pounds of insects that are more nutritious than a steak or fish.

Here’s another compelling reason not to eat meat. Research done by Nobel Laureate Elizabeth Blackburn and Cardiologist Dean Ornish have found that a vegan diet prevents heart disease, prostate cancer, breast cancer and other diseases by effecting more than 500 genes to change in a matter of only three months.
The above sushi recipe, that I created last summer, features avocado (not recommended as a food source on Dean Ornish’s super low fat diet), whole grains and wild invasive mustard greens. I eat a plant centered diet because it makes me feel good. What constitutes a healthy diet is not an exact science. And, in the end, it’s up to the individual to be tuned into how his food choices make him feel. I, personally, feel a little queasy when I eat most types of meat and processed foods. But that’s just me. What about you?

Here’s another compelling reason not to eat meat. Research done by Nobel Laureate Elizabeth Blackburn and Cardiologist Dean Ornish have found that a vegan diet prevents heart disease, prostate cancer, breast cancer and other diseases by effecting more than 500 genes to change in a matter of only three months.


The above sushi recipe, that I created last summer, features avocado (not recommended as a food source on Dean Ornish’s super low fat diet), whole grains and wild invasive mustard greens. I eat a plant centered diet because it makes me feel good. What constitutes a healthy diet is not an exact science. And, in the end, it’s up to the individual to be tuned into how his food choices make him feel. I, personally, feel a little queasy when I eat most types of meat and processed foods. But that’s just me. What about you?

Living on Earth: Chef Buns Sustainable Sushi