Bon Appétit Management Company

Most of my work for Bon Appétit this past month and a half has been research-oriented. Since I’m going to be working with farmers and speaking to students about issues of food sustainability, I need to understand the issues themselves well. Here are a few facts I’ve learned thus far… More to come in my next vlog!

A reporter I worked with once complained that, whenever he did a story about food, there was always something “new” he wasn’t supposed to eat. With the launch of sustainable sushi pocket guides this month, sushi is now coming under serious scrutiny. Suddenly, there are “new” items on the conscientious eater’s list to avoid. The problem with sushi is that most, by volume, is limited to shrimp, tuna, salmon and eel. You might think twice about eating salmon sushi if you know there’s no such thing as sustainably-raised farmed salmon (most salmon, sake, and its roe, ikura, is farmed salmon). And rare is a sushi meal without tuna of some kind. Half of the sushi vendors we surveyed recently were using a sustainable form of tuna; the other fifty percent were not. If you use the sushi guides, they can […]

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