Bits & Bites
High tech Harney Sushi and Malarkey does NYC
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Harney Sushi is leading the way for sustainable sushi—not only in San Diego, but in the US. Chef Robert Ruiz is currently working with the Scripps Institution of Oceanography to design a world-class system for identifying sustainable seafood. And now Harney has jumped on a really innovative technology that was first used at the London sushi restaurant Moshi Moshi—QR codes “printed” on the sushi itself. Printed on rice paper with water-based “ink,” they’re completely safe to eat. The QR code links customers to the website of NOAA (National Oceanic and Atmospheric Administration), with info on the fish you’re about to eat, plus other sustainable seafood news. It’s basically the ecological résumé of your dinner.
Malarkey Does NYC!
If anyone epitomizes the importance of media in the world of food, it’s celebrichef Brian Malarkey. From Bravo’s Top Chef to some TLC show about mega-size rice krispy treats to a big-time Network gig on ABC’s The Taste this winter, Malarkey has figured out how to build an audience. Aptly, the James Beard Foundation has invited him and chefs from two of his San Diego fabric-themed restaurants to headline a swanky dinner in New York this May (in the food world, that means he’s cooking the dinner), honoring the role media plays in the industry. Break a leg, buddy!