Greetings!
Like many of you, I have watched as the food world has evolved with organic; grassfed; bay watch (not the hunky TV beach ball series) but more of a seafood watch; and I have taken my time in absorbing pieces and parts. To be honest, it is a bit mind boggling and I figure perhaps some of you find it a bit overwhelming too.
Each week, I do like I preach to you, try something new in the Farmers Market, look at the slow, sustainable, local food choices and try some things on. But I wanted to share the compelling conversation that I had with Hajime Sato
(Mashiko Japanese Restaurant and Sushi Bar) that convinced me to really look at my seafood selections closer.
He said to one of our Sustainable Sushi classes and I will paraphrase, "don't get me wrong, I want to eat Hamachi, Blue Fin, Unagi again. The reason why I turned my restaurant into only serving sustainable fish is that I don't want to be the person to eat the last one".
Now that stopped me in my tracks! My sense of personal accountability raised up like a little giraffe reaching for the great view across the savannah (left over from our trip to South Africa). There it was, the reason to be intentional on the consumption of endangered seafood stocks.
So I admit, I had some unagi in my freezer that has been there before we embarked on this journey and I used it in our last sushi class because, I am buying no more. I am avoiding Atlantic Farmed Salmon, and eating Hajime's amazing catfish preparation instead of unagi (my favorite eel).
If you are like me and want to know more but don't have the time and want to learn with others, eat, laugh and enjoy, then feel free to eat and learn from Hajime. You can just go to Mashiko and eat or come to class and learn to do it yourself. The choice and pleasure is yours.
Now you know why we provide the
Sustainable Sushi class every 5-6 weeks. Our next class is next
Tuesday, February 2 with Hajime Sato. He will decipher the hype and get down to selection, preparing and eating the best from the sea that can be sustaining to us and us to the sea. It is not easy doing it this way but Hajime is sharing his journey. It is fascinating and it changes with each class!
So if you:
The cost you ask? Why $117 and not $125 or more? We want you to participate. This class is hands-on and you will cut fish. You will learn what is what and can ask many questions. It includes many types of fresh seafood, fish and Hajime's sushi rice. The core ingredients are carefully selected for you to be able to take your sushi making to the next step with flair.
Signup today, this is a small class on purpose!
