Miya’s Sushi: How to Adapt Traditional Cuisine So Both Sushi and Ocean Life Can Survive
Jackson Blum ‘15, a farm intern, drew upon his love of a local sushi restaurant and a Yale College course he took to make an informative and entertaining podcast.
This past fall semester, I took Karen Seto’s Environmental Studies seminar “Urbanization, Food Systems, and the Environment.” In lieu of a boring final assessment, like a test or research paper, the students each created some kind of outreach project that presented some of the class’s takeaway lessons in a publicly digestible form. I elected to have a little fun and produce a podcast. My subject: my favorite New Haven sushi restaurant.
In early December, the class got together for a closing dinner, catered by Miya’s Sushi. The head chef and manager of Miya’s, Bun Lai, said a few words about the philosophy of his restaurant and its place in the modern world of sushi. I recorded Bun’s remarks about the popular Japanese cuisine and turned it into a podcast that illustrates the perils that many fish species experience in the face of the modern seafood industry and how one New Haven restaurateur and sushi chef hopes to address these challenges.