Tataki and Mindshare, bringing sustainable sushi to Los Angeles
<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm7.staticflkr.com/6227/6866400766_7ecf798e19_b.jpg" alt="seared albacore tuna belly nigiri"/> </span> <p>Sustainability is an important food issue these days. But what people don't always realize, is that it can also be a very <em>delicious</em> issue.</p> <p>Luckily, we have people like <a href="http://sushiday.com/archives/2009/09/02/an-interview-with-hajime-sato/">Hajime Sato</a> of <a href="http://sushiday.com/archives/2009/08/24/sustainable-sushi-at-mashiko-seattle-wa/">Mashiko</a>, the lovely people at <a href="http://sushiday.com/archives/2010/10/29/an-interview-with-the-men-of-i-love-blue-sea/">I Love Blue Sea</a>, and <a href="http://sushiday.com/archives/2009/09/07/an-interview-with-casson-trenor/">Casson Trenor</a> to show us just how delicious sustainability can be.</p> <span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm8.staticflkr.com/7057/6866383316_125023237a_b.jpg" alt="The Butterfly Project Loft"/> </span> <p>Last week was a perfect