books California chefs cocktails cookware dashi donabe dressing duck eggplant eggs event Everyday Japanese fish food culture functional art grilling healthy eating hot pots hotpots ingredients Japan kitchens knives Kyoto Los Angeles markets miso Mixed Rice nabe naturally preserved New York nimono noodles nori pickles pottery ramen Recipe restaurants rice sake shellfish simmering soba soup soy sauce steaming store sushi tea technique tempura teriyaki theory Tohoku Tokyo tools travel vegetables video vinegaring wild foods workshop Yamagata Ken
I just came across an excellent article by Trevor Corson on The Atlantic Food Channel entitled Why I Don't Miss Bluefin Sushi. In the piece, Trevor argues, among other things, that demand for bluefin is but historical blip. A must read.
Posted by Harris Salat in Shorts | Permalink | Comments (0) | Email | Print
Digg | 
del.icio.us | 
StumbleUpon | 
Reddit | 
Google | 
Yahoo! | 
Facebook
Comments (0)
Leave a comment