The word sustainable in the context of food can be loaded with marketing muscle or buzz-friendly salesmanship. Much like how the terms ‘organic’ or ‘free-range’ can be misconstrued, such can be the case with ‘sustainable’. But what happens when ‘sustainable’ actually lives up to the expectations? When it has evidence, proof, and volition behind it? Then it can be a powerful thing. Which is what is happening at West Seattle’s Mashiko. Chef Hajime Sato has overturned Mashiko’s menu to be completely sustainable; it is one of only three sushi restaurants with this distinction nationwide. And it is the only one led by a Japanese-born sushi chef. Take the classical skill and tradition of a sushi chef with a modern desire to be stewards of the ocean and you have a powerful thing.
My food friend Nancy Leson, touched on the impetus of when Chef Hajime wanted to make the turn to sustainability. Interesting bit of backstory on how Mashiko will make this transition. And it’s for the benefit of consumers and the seafood we indulge in. It’s unfortunate that bluefin tuna has been so overfished that we may not be able to enjoy it again. And that’s the point of this shift to sustainability; serve what’s good, but also what’s available.
UPDATE – That was fast. Less than two months after opening, Skillet’s walk-up window has closed. KOMO’s Julien Perry with the lowdown.
There was a bit of news that came in with a whisper last month. It came from one of Seattle’s leading purveyors of streetfood. Here it is: Skillet Streetfood has opened up a walk-up window. No more chasing Skillet’s Airstreams throughout the city. No need to go out of your way for lunch. Skillet is stationary. And it’s pretty cool.
I’ve been a bit reticent to write about Skillet. Really, what else can I add to the food conversation about them? They’ve been written about both locally and nationally. Lots and lots of people line up by the dozens for the chance to have their food. They’ve been around for years now, before Seattle really had a streetfood scene (thankfully that is changing). Many people consider them to have the best burgers and fries in town. And now there is a spot where we’ll be sure of Skillet’s location everyday.
Skillet’s new walk-up window is pretty cool for a few reasons, let’s list them out:
As you may or may not have noticed, I haven’t been the most diligent of food bloggers. I’ve got topics in mind (which I’ll delve into in the coming days), but just haven’t gotten over the hump. There was factor in my world that moved me away from blogging, and it’s a topic I’ve already covered; Twitter is pretty addicting. And awesome.
When I wrote about Twitter before, it was more of a primer into the really cool people that have a pretty distinct voice in the world of food. That is still the case, but as I spent more time with the site, the more I realized that it had a vibrant and social aspect of it that I didn’t expect. Twitter has deepened my appreciation of food, but it’s also made me raise the bar into what I know and what I don’t know.
The sense of community and support within the Seattle food scene is alive and prevalent in the world of Twitter. I’ve touched on the fact that I love the local blogging community, but now that I’ve delved into the world of Twitter, the relationships and networking have been empowering and amazing. From cool events, newsbriefs, restaurant gossip, my respect and awareness of the food game has grown by leaps and bounds. For that I can thank Twitter. I love the fact that Twitter is this on-going conversation whose fabric is woven amongst so many different people.
When I tell friends about Twitter, most don’t get it, much like how people didn’t get ‘Facebook’. But the thing about the world of Twitter is that it’s a vibrant stream of cool, fun, irreverent, and informal information. There is a ton of latitude within those guidelines and it’s interesting to see how each person plays within that framework. The always-great Rebekah Denn even touched on the way that Twitter has elevated the local food scene.
If you’ve been apprehensive, don’t be! It’s a great information source and you’ll start to think that Facebook is so 2007. Enjoy Twitter and the world of food that lives on it. In fact, Mashable (a great social media resource) recently posted about the food people on Twitter with distinct and unique voices. Check it out and start following these folks. Heck, Serious Eats wrote about food bloggers on Twitter last fall, another place to listen in on the food conversation. I’ll see you Twitter soon, I’m @proncis.