#bun lai

[bunlai]

For a friend with iron deficiency, I needed to make an iron-rich meal, so I made smoky wood-fired Texas invasive boar liver with invasive mugwort and mustard garlic, with wild chives that crisped like hair-thin French fries, that I harvested from around the yard. There are many plant-based sources of iron, but animal-based heme iron is best absorbed, especially with the help of vitamin C, which the leafy wild greens are full of.

Factory-farmed animals are inflammatory because they are fed Omega-6-rich corn. Wild animals are rich in Omega-3s that help fight inflammation. Chronic inflammation from an Omega-6-rich diet is a major contributor to chronic inflammation that is associated to cancer, heart-disease, diabetes, dementia, and a bowel diseases.

Today, for the Miya’s Culinary Crackpot Club forest dinner we will be eating these abundant, underutilized, and environmentally destructive species. If you are going to eat meat, choose to eat an biodiversity-destroying invasive or pestilent species instead of factory-farmed animals that are a major contributor to climate change, pollution, and potential pandemics.

[bunlai]

The earliest fossil evidence of fish being eaten is from Kenya 1.8 million years ago. The fossil remains of fish, turtles, and an alligator foot (with cuts in it) was discovered. The Omega-3-rich diet likely fueled the growth of our ancestors larger brains paving the way to who we are today.

Nothing connects us to our hunter gatherer past than fishing. When we fish, we become who we were—a Stone Age spear carrying ancestor trudging along a riverbed in search of his next finned meal hiding out among the aquatic vegetation.

Nothing brings the mind to focus than the preparation of the fishing tackle leading up to the first cast. Fishing itself is all consuming, too. Rarely has a fish been caught by accident because fishing requires knowledge, skill, focus, and intention.

Almost half of the population of the world depend on seafood today but the world’s seafood consumption is no longer sustainable. In Africa, where it all began, fish will one day have to be imported, raising prices and making seafood less accessible to the poor.

Moving forward, when I eat fish, I’m mostly eating the ones that are abundant and not often eaten, like little sunfish. I’m gonna catch most of the ones I eat myself. Because good food isn’t easy or convenient. Good food takes time, effort, and commitment. And, finally, good food is like eating a sunfish. Because of all of it’s bones, sunfish must be eaten carefully, which allows us to appreciate it even more—unlike the food we thoughtlessly devour gotten easily from the drive-ins and the delivery services at our fingertips.

It’s vitally important that we teach ourselves how to fish again—but, just as importantly, in a way that doesn’t deprive our neighbors of their next meal.

[colltales]

Racy Meals

Racy Meals: Our Next Course May Be Bugs & Invasive Species

Our Next Course May Be Bugs & Invasive Species

Not to spoil your appetite but with almost 800 million starving in the world — despite producing more food than ever  — and climate change squishing us away from the water, you may not care much for what’s for dinner. Indeed, the main source of nourishment of tomorrow’s meal may be something you’re used to squash: insects. And if you’re not up to the…

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[msobsclassroom]

1914: Let's Order Some Clear Green Turtle Soup

By looking at some menus from the early 1900s, it is clear to see that lots of people enjoyed eating turtle soup when going out for dinner.  This is pretty shocking to my 2014 palate and awareness of the the plight of our oceans.  A little research showed me that that back in the day, green turtles were abundant and commonly eaten.  But times have changed.  

I can't help but think, what will shock someone in 2114 when they look at our menus?  Will it be the tuna and salmon we eat on our sushi?  Or will sustainable sushi become the norm? Will most of the shrimp we eat today be considered a wasteful, unnecessary menu item?  Will even our consumption of meat be looked down up?  And finally will green turtles even be swimming around in the oceans?

[colltales]

Racy Meals

Racy Meals: Our Next Course May Need to Add Bugs & Invasive Species

Our Next Course May Need to Add Bugs & Invasive Species

Not to spoil your appetite but with millions threatened to die of starvation — never mind the records amount of food we’ve been producing — and climate change squishing us and one another, away from any bodies of water, you may not like what’s for dinner. Indeed, the main source of nourishment of tomorrow’s meal may be something you’re used…

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[ahetherington]

And to wrap up tear sheet Thursday a little summer sunshine and environmental awareness with "Waiter There's A Lionfish In My Soup" to round out my contribution to April's Outside mag.

The photographs were taken last July on the Long Island Sound and in Connecticut where I spent three truly memorable days hanging out with one of the most positive life forces you will ever meet Bun Lai.

Bun is an innovative sushi chef who has turned this particular culinary art on its head, much to the chagrin of the purists by serving invasive organisms amongst other non traditional fare at his New Haven restaurant Miya's.

Just incase you don't know your invasive from your evasive here's the invasive skinny.

The first definition, the most used, applies to introduced species (also called "non-indigenous" or "non-native") that adversely affect the habitats and bioregions they invade economically, environmentally, and/or ecologically. Such invasive species may be either plants or animals and may disrupt by dominating a region, wilderness areas, particular habitats, or wildland-urban interface land from loss of natural controls (such as predators or herbivores). Via Wikipedia

Miya's is a sustainable sushi restaurant. Bun has taken endangered seafood species off the menu and has replaced them with invaisive's which are considered 'junk fish' and are readily abundant. A lot of the ingredients are also foraged items that are threatening indigenous species.

I don't think I have eaten any better on all my travels to be honest. Miya's is a must must visit. Well worth the diversion even if you are just passing on the 95.

Massive thank you to Hannah and Amy at Outside for the most amazing of photo and life experiences. Also big ups to the writer Rowan Jacobsen and to Bun Lai and his crew...

[neaq]

A Look at Sustainable Seafood Conservation from Scientific American featuring Bun Lai and Andrew Sharpless

[stephenfries]

No shortage of New Haven food events or local dishes worth tasting​

Check out my column in today's New Haven Register

http://sfarticles.tumblr.com/post/22716634225/no-shortage-of-new-haven-food-events-or-local-dishes