My name is Rachel Minji Lee and I am a content creator in Seattle with a passion for science communication. I used to worry about defining what kind of creative professional I was.

These days, I worry less, and, instead, pursue challenging projects that resonate with me.

 

 

Multimedia Storytelling

While there is a vibrant food culture in Seattle that embodies some aspects of the more national “locavore” movement—as well as the consumption of sustainably produced foods— there is a need to go beyond a general awareness, and Green Grub Seattle’s mission is to showcase the diverse ways in which the food producers, vendors, and consumers in Seattle actively participate in a local/sustainable food system.

 

PART 1: Located in downtown West Seattle, Mashiko is widely known for its delicious and sustainable sushi. In this video, Hajime Sato, the owner and head chef at Mashiko, shares his story about his shift from traditional to sustainable sushi.

 

 

PART 2: Hajime Sato of Mashiko, a sustainable sushi restaurant, is an advocate of the sea-to-table movement. Here, hosts a special dinner that features seafood products that are not usually used in restaurants. From chum salmon and bloodline from a tuna, to a bait fish called blue runner, the ingredients generally fall under the category of "trash fish."