The Sushi Chef Turning Invasive Species Into Delicacies
KOLA意见领袖联盟
Experimental Insect Sushi Rolls with Miya's of New Haven: Sushi Chef
Invasive Seafood: It's What's for Dinner - by Scientific American
Bun Lai Miya's Sushi
6Ques - Bun Lai, Revolutionary Sushi Chef
Bun Lai is the founder and head chef of the revolutionary Miya's Sushi which serves rolls such as Japafrican Queen and Pumpkin Pie Roll. Miya's Sushi has been ranked as one of the three most sustainable restaurants in the United States.
He is an avid environmentalist and social activist who seeks to restructure the world of sushi within the framework of ethical eating.
Bun Lai has been honored by The Huffington Post as The Greatest Person of the Day. He was also named as one of 11 eco-chefs changing the way we think about food.
Sushi that addresses the problems of modern eating | 2014 WWF Fuller Symposium
Chef Bun Lai of Miya’s Sushi, a James Beard Foundation nominated chef and a Seafood Watch Ambassador, discusses his role in creating sushi for a healthy planet. Original inventor of the sweet potato roll, Miya’s Sushi now looks for new ways to innovate—by creating a food system where we replace tuna with invasive shore crabs, livestock with crickets, and high-priced menus with sushi for the masses.
WWF’s Fuller Symposium convenes thought leaders in science, policy, business, conservation and development to tackle emerging issues facing our planet and advance science-based approaches to protect the future of nature. The 2014 symposium focused on how we can freeze the footprint of food while still nourishing billions. It explored the conservation challenges and opportunities we face by looking at diverse perspectives on food production, distribution, consumption, management and waste.
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Saturday Night Live Mention
And this was the time we were referred to on the hit comedy TV show.
