News
Learning from Maine’s Lobster Wars
Today on The Atlantic I write about why lobstermen are gunning each other down like thugs, and what that might mean for the future of the fishery. (Hint: it’s not what you think.)
Read MoreBetter Sushi, But Without Bluefin Tuna
I’m proud of this essay I wrote for today’s YahooNews/CSMonitor. Please give it a read. Bluefin tuna are becoming endangered. The good news is that they’re not even a traditional sushi ingredient!
Read MoreHow to Kill a Lobster Humanely
In my previous post I walk you through the step-by-step instructions for killing a lobster humanely (with pictures); I’ve also posted an essay on the same topic today on The Atlantic, in which I talk more about the context of the issue.
Read MoreThe Michael Jackson – Sushi Connection
I didn’t think there was one—until now. American sushi chefs are reinvigorating the traditional cuisine in surprising ways at the moment. One of the more unusual chefs in this movement is an African American woman in Memphis named Marisa Baggett. She’s just written a touching vignette about how Michael Jackson became part, in a roundabout…
Read MoreThe Mystery of Cheap Lobster
by Trevor Corson On The Atlantic today, I write about the surprising ways the interconnected global economy has pummeled the price of what was, until recently, a luxury food.
Read MoreNew York Times Features My Article on American Sushi Chefs
Illustration by Craig Phillips for The Atlantic. A nice surprise reading the Times with breakfast this morning and discovering that the Week in Review section featured an excerpt from my article in the June issue of the Atlantic on how American sushi chefs are helping to bring the cuisine back to its Japanese roots.
Read MoreThe New Yorker’s Mystery Claw
If you’re an avid reader with a photographic memory, you’ll score well on the New Yorker’s “Cover Contest,” where hints of book covers can, if correctly identified, be turned into prizes (more books). This week the evocative pincer on the cover of The Secret Life of Lobsters caught the New Yorker’s fancy—along with a head…
Read MoreDoes Race Matter for Sushi Chefs?
On The Atlantic today, I poll readers for their feelings about the ethnicity—and presumed authenticity—of sushi chefs.
Read MoreAmerican Sushi
My article on the growing trend of non-Asian/non-traditional sushi chefs is now out in the June issue of The Atlantic. I worked really hard on this story, and interviewed quite a few interesting chefs. A ton of the material I talked about with the chefs never made it into the article, so hopefully I can…
Read MoreHate Mail & a Hat Tip from Michael Moore
I haven’t received this much hate mail since I wrote about stabbing of lobsters with large kitchen knives. The other day I dashed off a little article for the CSMonitor’s weekly edition about how nice it is that people in Nordic countries such as Finland get free health care and top-notch universal public education. The…
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