I'm a sushi fanatic, so this article from The Atlantic last month caught my eye. It's just a short little piece about the growing trend of non-Japanese sushi chefs in the States, and how, in many ways, they're doing sushi in a more authentic Japanese way than most Japanese chefs do it on this side of the Pacific. If you've read anything about the way a real sushi joint is run in Japan, you know that the Americanized version is very McDonald's by comparison. The article also discusses the fact that, since certain kinds of fish are endangered (bluefin, people), some chefs are encouraging conservation by teaching their customers about traditional, local, and seasonal fish. (Kind of goes with the whole locavore movement, if you think about it.) This, again, is a more authentic Japanese way of doing sushi, and also it's a better way to keep from inhaling a bunch of mercury and killing off whole species in the process.