I've been writing about a handful of forward-looking organizations and green trends: the awesome nonprofit Wholesome Wave (which doubles the value of food stamps used at farmers' markets) for Vegetarian Times; Practically Green, a site that gets you to publicly rate your green habits (and playfully compete with your Facebook friends) for Whole Living; and sustainable sushi bars for T: Travel. (Did you know that most of the seafood that's sold in this country is either net caught, farmed in an unsustainable way, or critically endangered?) Four new sushi joints are proving that you can source locally, seasonally, and conscientiously: Bamboo Sushi, Miya's, Tataki, and Mashiko. And this is not some flash-in-the-pan food trend: I just got an e-mail about a new sustainable sushi restaurant in San Francisco and Portland's Bamboo has announced it's opening a second location (on NW 23rd) this fall.
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