Articles byPage 116
A sea of technology
This executive chef keeps guests entertained with fish apps that put sustainability info at the user’s fingertips.
Invasive species on the menu
Bun Lai, chef-owner of Miya’s Sushi in New Haven, Connecticut, came up with a creative solution to sustainable sourcing: he menus the very fish that are threatening the ecosystem.
Many, many weight loss diets come and go, but the sad fact is Americans have gotten fatter every year since 1990. While restaurants have been the easy-to-blame scapegoats for this obesity epidemic, they’re not the only ones at fault, said Dr. Jim Painter at the innovation session entitled “Your Brain on Food: Why Consumers Eat As They Do” held on Monday, March 26 during the 2012 Restaurant Leadership Conference in Scottsdale, Arizona.