The Trash Lab | Sushi Chefs in America

  • by Nick
  • 7 Years ago
  • 1

Thrash Lab examines how sushi has become an integral part of American culture. Through the personal stories and experiences of several master Japanese chefs in California and a teacher at the California Sushi Academy – learn how sushi has paved it’s way from the traditional delicacy in Japan – onto food trucks and mass catering companies in America. Trace the evolution of sushi as we know it today. VIA Grind365

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“LIVE FAST DIE FLY” Nick Reed is not the typical New Orleans native. Even with an B.A. in Journalism and Creative Writing from Xavier University, it has been said that he was always different. Through fashion and creative writing Nick has always found a way to express himself. He is the owner of So Authentic promotional group and was a former Editor-in chief of the Xavier Herald. Over the past few years he and partner Yoey Yo have developed My HELL OF A LIFE and GFC clothing brand in hopes to change the world. Their main goal is to just make the world a little more fresh.

1 Comment Already

  1. i want some sushi now

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