Call me bun

My compassionate, sustainable sushi recipes and worthless pearls of life wisdom for the 21st Century and beyond.
Three to five pounds of bycatch happen for every pound of shrimp caught in the Gulf. Most of the bycatch is discarded at sea, which is a heart wrenching and wasteful thing to do. Thanks to Paul Greenberg and Jim and PJ of Louisiana seafood, I was able to put together a dinner of Gulf bycatch. In attendance is the director if Yale dining, folks from NOAA, the DEP, a slew of chefs such as Jason from Caseus, folks opening a sustainable seafood market in Manhattan, and the best selling authors of Four Fish, Trout and The History of Taste…also undergraduate environmentalists and seafood vendors. There is a lot if people working to make a difference and I draw so much inspiration from all of them. Than you my friends! (Taken with Instagram)

Three to five pounds of bycatch happen for every pound of shrimp caught in the Gulf. Most of the bycatch is discarded at sea, which is a heart wrenching and wasteful thing to do. Thanks to Paul Greenberg and Jim and PJ of Louisiana seafood, I was able to put together a dinner of Gulf bycatch. In attendance is the director if Yale dining, folks from NOAA, the DEP, a slew of chefs such as Jason from Caseus, folks opening a sustainable seafood market in Manhattan, and the best selling authors of Four Fish, Trout and The History of Taste…also undergraduate environmentalists and seafood vendors. There is a lot if people working to make a difference and I draw so much inspiration from all of them. Than you my friends! (Taken with Instagram)

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