Sustainable seafood is described as wild or farmed seafood that is harvested in ways that don't harm the environment or other wildlife. Chef Hajime Sato makes a point to focus on it at his restaurant, Sozai, north of Detroit. He recently won the James Beard Award and is using his platform to bring attention to sustainable seafood.
CulinaryWoman editor Micki Maynard talks about Sato and seafood as well as other stories.
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