Monday, October 18, 4:30 pm
Calhoun College Master’s House
189 Elm Street
Bun Lai of the imaginative Miya’s Sushi talks about foraging vegetables for his restaurant, which seafood is the most sustainable, and how he invents new sushi rolls. In April of 2010, Miya's was rated one of the top 10 most sustainable restaurants in Amerca by the producers of the movie, The End of the Line.
Cosponsored by the Yale Sustainable Food Project and Calhoun College, this event is free and open to all members of the Yale Community.
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