“For Us It Is Good”: An Afternoon with Jacques Pepin

by Jacob Dean

“Hello, I’m Jacques Pepin.” I had been preparing for this moment for weeks. Books and articles had been read, notes taken, internet videos watched. I’d sought inspiration for questions from a select group of friends, both in the restaurant world and outside, who were sworn to secrecy. The trunk of my car held everything I…

Read more
Chef Bun

Chef Bun Lai’s Sustainable World

by Sarah Anderson

In a single evening at Miya’s Sushi in New Haven, Connecticut, I drank pine-needle-infused sake, ate pumpkin-miso soup, kelp-and-octopus salad, carp rib, shore crab (an invasive species), and carp sashimi served on a wooden board. The mix of hot and cold dishes symbolized climate change. Eating at Miya’s, the first sustainable sushi restaurant in the…

Read more