419:
132:
of sushi. The sweet potato sushi roll, which Bun Lai created in 1995 at Miya's, is the
California Roll of plant-based sushi. Today it can be found on sushi menus throughout the country. The use of brown rice â instead of white rice â and other whole grains for sushi, is also a Bun Lai innovation, which today is emulated throughout the world of sushi.
199:
136:
131:
In 2001, Bun Lai initiated the removal from the menu of seafood that was caught or farmed in a way that was detrimental to the long term well-being of the harvested species or its habitats. Bun Lai is credited as the first chef in the world to implement a sustainable seafood paradigm to the cuisine
143:
Chef Bun Lai created the first menu dedicated to the idea of using invasive species at Miya's in 2005, during which time half the menus invasive species offerings were conceptual because invasive species were not yet commercially available. The menu featured locally caught
156:. The invasive species menu was created in order to take pressure off of popular over-fished species by utilizing ones, instead, that are abundant but ecologically destructive. Today,
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Bun Lai's work as the chef of Miya's and as a leader in the sustainability movement has been featured in local and national publications (see "Media" below).
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224:(see "Publications" below). He has spoken at the White House, the Harvard School of Public Health, the American Fisheries Society, the
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praised his use of the insects as part of his mission "to encourage diners to eat in an environmentally conscious way."
1707:
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Seyfried, Thomas N.; Yu, Robert K.; Miyazawa, Nobuko; Lai, YinâLok (1982). "Retinal
Gangliosides in RCS Mutant Rats".
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Chef Bun Lai and conservation biologist, Dr. Joe Roman, hunting for invasive Asian shore crabs in
Connecticut.
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Chef Bun Lai preparing his wabisabi roll made from
Alaskan sockeye and wild grape leaves he foraged himself.
1422:"Fieldcraft Survival: Episode 240: Kevin Estela and Bun Lai talk Food and Sustainability on Apple Podcasts"
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What's the best way to control ecological pests? Feed them to the world's greatest predatorâus
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781:"Cancer to Climate Change: Sushi that Addresses the Problem of Modern Eating - Videos - WWF"
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361:"Meet The Sustainable Sushi Chef Who Also Lassoes Giant Jellyfish The Size Of Volkswagens,"
145:
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887:
1528:"Meet The Sustainable Sushi Chef Who Also Lassoes Giant Jellyfish The Size Of Volkswagens"
972:"Meet The Sustainable Sushi Chef Who Also Lassoes Giant Jellyfish The Size Of Volkswagens"
466:
153:
117:
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for her contribution in sustainable seafood, is the founder of Miya's and his father is a
43:
1229:"Whole Planet, Full Plate: Finding Ways to Feed the World Sustainably: Symposium Agenda"
934:
806:"Ocean to Table Sushi that Is Seriously out of this World! Miya's Sushi â New Haven, CT"
396:"Can Sushi Save The World? How Chef Bun Lai Leads a Sustainability Revolution of Love,"
191:
Bun Lai is the former
Director of Nutrition for a non-for-profit that serves low income
681:
1637:"Can Sushi Save The World? How Chef Bun Lai Leads a Sustainability Revolution of Love"
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restaurant in the world. His mother, who received an award from U.S. Representative
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109:
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836:"HuffPost's Greatest Person Of The Day: Bun Lai, Chef And Sustainable Sushi Guru"
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offers a plethora of invasive species such as
Chesapeake blue catfish, Florida
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864:
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410:"5 Food Activists Connecting Hearts and Histories to Heal a Broken System,"
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1821:"Past Elm-Ivy Award Citations: Office of New Haven and State Affairs"
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1095:"The Cicadas Are Here. For the Chef Bun Lai, They're on the Menu"
528:"This is what a more sustainable American food system looks like"
1767:
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180:. In 2013, Bun Lai's use of cicadas in sushi was satirized by
1398:"Wild Food: Conversations With Chef Bun Lai + Local Foragers"
1708:"International Chefs Day: Top 10 hottest chefs in the world"
1328:"The Chef's Menu: Bugs, Plants, and Anything He Can Forage"
502:"11 Eco-Chefs Who Are Changing the Way We Think About Food"
311:
Wild Food: Conversations With Chef Bun Lai + Local
Foragers
1374:"Experimental Insect Sushi Rolls with Miya's of New Haven"
1203:"Chef Bun Makes Waves - Café Connecticut - October 2011 -"
1611:"The Sushi Chef Turning Invasive Species Into Delicacies"
338:"Lionfish and Friends: How Chefs Tackle Invasive Fish,"
300:
Experimental Insect Sushi Rolls with Miya's of New Haven
368:"Sushi Master Bun Lai's Sushi Recipes for the Future,"
1782:"JBF Announces 2013 Restaurant and Chef Semifinalists"
1446:"Lionfish and Friends: How Chefs Tackle Invasive Fish"
860:"Sushi Master Bun Lai's Sushi Recipes for the Future"
588:"6 Restaurants in New Haven Where Food Meets Culture"
322:
403:"Watch Brianna Keilar eat dead cicadas on live TV,"
206:
Bun Lai has authored papers which were published in
65:
57:
49:
39:
25:
18:
456:An EcoSalon 11 Most Influential Chefs in the U.S.
439:Broadcast Media Documentary Finalist, Blind Sushi
172:, and invasive edible plants such as Connecticut
1663:Watch Brianna Keilar eat dead cicadas on live TV
1255:"Invasive Species Menu of a World-Class Chef"
8:
92:-born American chef. He is a leader in the
375:"Have You Ever Tried to Eat a Feral Pig?"
15:
1554:"Have You Ever Tried to Eat a Feral Pig?"
1227:World Wildlife Fund (November 12, 2014).
432:Top Ten Hottest Chefs in the World, 2016.
910:
908:
854:
852:
829:
827:
775:
773:
766:Jetsetting With Miyas Sushi Chef Bun Lai
737:"Australis Barramundi: The Better FishÂź"
917:"How (and Why) to Eat Invasive Species"
555:
553:
551:
490:
1279:"Why Fight Them When We Can Eat Them?"
641:"Why Connecticut is doing sushi right"
561:"Why Fight Them When We Can Eat Them?"
496:
494:
1732:"The 2018 James Beard Award Nominees"
834:Fenton, Dominique (25 October 2010).
275:Documentaries and Podcast Appearances
7:
1872:American people of Hong Kong descent
1178:"Bun Lai Receives White House Honor"
255:Why fight them when we can eat them?
1867:People from New Haven, Connecticut
1127:"New Haven Farms triples capacity"
1026:"One Restaurant's Deadliest Catch"
682:10.1111/j.1471-4159.1982.tb04735.x
14:
1877:American sustainability advocates
1577:Kolbert, Elizabeth (2012-12-02).
999:Jacobsen, Rowan (24 March 2014).
943:10.1038/scientificamerican0913-40
120:-educated scientist and surgeon.
96:movement. His family restaurant,
1706:Srinivasan, Latha (2016-10-20).
1759:from the original on 2017-01-20
1552:Matsumoto, Nancy (2013-07-11).
1304:"Why we need traceable seafood"
1154:"Why we need traceable seafood"
886:Jacobsen, Rowan (14 May 2019).
422:Bun Lai hunting invasive python
1502:Wallace, Hannah (2011-05-12).
1454:. 23 June 2015. Archived from
1182:Hamden Hall Country Day School
288:, dir. Edward Columbia (2021).
1:
1351:HEIMBOLD, ERIC (2016-10-31),
1093:Krishna, Priya (2021-05-24).
446:for Sustainable Seafood Award
295:," dir. Eric Heimbold (2018).
264:Why we need traceable seafood
1635:Bein, Kat (April 22, 2021).
453:Nominee: Best Chef Northeast
389:"The Truth is in the Muck,"
1796:"New Haven Living by Wehaa"
915:Lai, Bun (20 August 2013).
613:"White House Honors Miya's"
230:National Geographic Society
29:1973 (age 50–51)
1893:
1001:"The Invasivore's Dilemma"
888:"The Invasivore's Dilemma"
473:Greatest Person of the Day
462:50 Most Influential Person
669:Journal of Neurochemistry
712:"Speakers - Pages - WWF"
1302:Lai, Bun (2021-10-29).
1283:Harvard Design Magazine
1152:Lai, Bun (2021-10-29).
566:Harvard Design Magazine
258:Harvard Design Magazine
215:Harvard Design Magazine
845:– via Huff Post.
451:James Beard Foundation
437:James Beard Foundation
423:
347:"Should I Eat Sushi?"
203:
140:
102:New Haven, Connecticut
1753:"Champions of Change"
1478:"Should I Eat Sushi?"
810:Omnomct.wordpress.com
618:New Haven Independent
421:
201:
184:, though in 2021 the
138:
1458:on September 6, 2015
1074:Bun Mentioned on SNL
741:Australis Barramundi
170:cannonball jellyfish
154:European green crabs
1784:. 19 February 2013.
1755:. The White House.
1451:National Geographic
1259:Scientific American
1052:"Miya's Sushi Menu"
935:2013SciAm.309c..40L
922:Scientific American
785:World Wildlife Fund
716:World Wildlife Fund
341:National Geographic
326:Fieldcraft Survival
246:Scientific American
226:World Wildlife Fund
209:Scientific American
182:Saturday Night Live
78:sustainable seafood
1402:Connecticut Public
1099:The New York Times
812:. 12 November 2012
444:Champion of Change
424:
356:The New York Times
204:
141:
53:Chef, restaurateur
1768:National Archives
1712:www.ibtimes.co.in
1615:Popular Mechanics
1233:worldwildlife.org
1131:Yaledailynews.com
1005:Outsideonline.com
892:Outsideonline.com
621:. 31 October 2016
508:. 4 November 2010
476:Recipient of the
391:Popular Mechanics
382:"Alien Entrées,"
174:Japanese knotweed
150:Asian shore crabs
106:sustainable sushi
88:(born 1973) is a
83:
82:
74:sustainable sushi
58:Years active
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1205:. Archived from
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1032:. 2 January 2012
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743:. Archived from
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647:. 27 August 2014
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536:. 21 August 2014
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146:invasive species
94:sustainable food
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1579:"Alien Entrées"
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467:Huffington Post
429:
354:"Safer Sushi,"
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118:Yale University
104:, is the first
35:
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5:
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1862:American chefs
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1825:Onhsa.yale.edu
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1583:The New Yorker
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1133:. 4 April 2014
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480:Elm-Ivy Award.
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1504:"Safer Sushi"
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1209:on 2015-09-23
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