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Lobstermen insist that stocks are plentiful. Government scientists say that lobsters are being dangerously overfished. In the countryside of Finland, solitude is a national pastimeĭecember elections could edge Taiwan closer to a symbolic declaration of independence-and the United States toward military conflict with China. But you might be surprised which sushi chefs are providing a friendlier, and thus more Japanese, dining experience. chefs are bringing Japan’s trademark cuisine back to its roots.Įven if the food is the same, the social element of eating and preparing sushi can differ by a chef's ethnicity and dining culture. New England lobster prices are so low, lobstermen are selling them on the street for next to nothing. New laws around the world protect crustaceans' rights-and make it illegal to boil them alive.

Why the violence is deplorable-but the feeling behind it is not. Some chefs take on a combative persona in a misguided attempt to create an authentic dining experience.Ī lobsterman was shot for moving in on someone else's territory. How it became coveted-and why it's not so hard to swear it off. The delicacy has been heading toward extinction-and not only in Japan.Ī Santa Monica restaurant is facing charges for preparing the world's largest mammals, but Baby Beluga's cousins might be more ethical than beef Radiation isn't the only threat facing sushi.

Fukushima and Sushi: Is Raw Fish Safe to Eat?.

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Trevor is a frequent public speaker and his work has been featured on CBS Sunday Morning, ABC World News with Charles Gibson, NPR's All Things Considered and Talk of the Nation, as well as numerous local television and radio programs he also appears as a judge on the Food Network's hit TV show Iron Chef America. He is also a consultant to sushi restaurants, working to bring a more authentic Japanese experience to Western diners. and educational dining events for organizations, corporations, and private groups. He has been an award-winning magazine editor and has written about food, religion, foreign affairs, and a wide variety of other topics for the New York Times, the Wall Street Journal, the Los Angeles Times, the Boston Globe, and the Atlantic, where The Secret Life of Lobsters began as an essay that was included in The Best American Science Writing.Īs one of the leading authorities on sushi in the West, Trevor serves as the only 'Sushi Concierge' in the United States, hosting dinner classes in New York and Washington D.C. He spent two years studying philosophy in China, another three years in Japan living in temples and studying Buddhism, and two more years working as a commercial lobsterman off the Maine coast. Trevor Corson is the author of the worldwide pop-science bestseller The Secret Life of Lobsters and the highly acclaimed The Story of Sushi: An Unlikely Saga of Raw Fish and Rice.