Sustainability

In our rapidly changing world, it helps to be a business with a backbone. I’m passionate about building brands for a better future.

My mission is to demonstrate that innovation doesn't have to come at the expense of our planet. This stems from my long love of the ocean and countless fishing & diving trips, where I witnessed first-hand the impact of destructive harvesting methods. Later on, my experience as a sushi chef opened my eyes to how wasteful we can be with the food we have already harvested.

 

Bluefish, overpopulated and underutilized in the Northeast, served as a part of Hōmakase’s sustainable omakase experience.

This mission has brought me around the world to learn about how I can make an impact–first in my own catering kitchen, where I centered my in-home omakase experience, Hōmakase, around sustainable seafood sourcing and no-waste cooking.

I then deckhanded on a commercial salmon fishing boat in Alaska’s Sitka Sound to deepen my knowledge of sustainable wild seafood harvesting from the source.

In late 2021, I spent weeks learning about organic livestock and agriculture techniques from farmers in Tuscany, Italy.

Processing keta salmon on the FV Kathleen in Sitka, AK

Taking care of the pigs in Tuscany, Italy

Discussing seafood traceability with vendors at Tokyo’s Toyosu Market

I most recently spent 3 months in Japan visiting fish markets to hear from fishmongers & processors, learning Japanese, and working as a chef in an established kaiseki restaurant for a glimpse of the world’s most seafood-centric culture.

It will take a lot more than a few kitchen concepts and research trips to change our food economy. I am galvanized by the opportunity to use my experience to bring us closer to that change.

Speaking of bones… Salmon Bone Broth

  • (Serves 6)

    1 salmon carcass

    1/2 chopped fennel bulb

    1 chopped celery stalk

    1 chopped carrot

    1/2 chopped large yellow onion

    1 bay leaf

    2oz dehydrated shiitake mushrooms

    1. Carefully clean off any leftover flesh or blood from the salmon carcass using a toothbrush. Chop the carcass into a few chunks to fit in your stock pot.

    2. Heat oil in a large stock pot on medium heat, then add the chopped vegetables. Cook until aromatic, about 1 minute.

    3. Add the bay leaf and bones, then pour in enough water to cover everything by an inch. Bring to a light simmer over medium heat, then reduce heat to your stove’s lowest setting to steep the stock for 30 minutes. It should be steaming, but not quite simmering after reducing the heat.

    4. Slowly pour the stock through a cheesecloth to strain out the solids.

    5. Clean the stock pot, then pour the stock back into the pot and set the heat to medium-low. Add the shiitake mushrooms. Bring the stock back to a steam and let steep another 15 minutes.

    6. Remove the mushrooms. Add salt to taste and serve.