SUSHI: THE GLOBAL CATCH explores the real cost of tuna I’m not crazy about sushi. I’ll eat it if I’m out with friends and they really want it, but you’ll never hear me say, “Hey, let’s get some sushi.” I realize that, in many people’s minds, that make me a total Neanderthal: contemporary standards of middle-class sophistication mean not only craving this Japanese specialty food, but declaring how much you looovvve it (I think you have to say it just that way). It turns out all those “sophisticated” palates are creating quite a strain on bluefin tuna populations. Bluefin (as I’m sure you already know) is the preferred species for sushi rolls, and all of that demand for it has led to unsustainable fishing practices, which are hurting both bluefin tuna themselves and larger ocean ecosystems. Now, just imagine what happens when another 50 million Chinese decide that they just looovvve sushi, too. That’s the premise behind SUSHI: THE GLOBAL CATCH, a documentary that opened in New York this past weekend.

While the film’s first half-hour or so celebrates sushi, its place in Japanese culture and its spread around the world, the rest of the film shows the environmental impact of all that love. Take a look at the trailer to get a sense of the film’s focus: Given the money being made off of the bluefin trade, the film suggests that consumers choosing sushi options other than tuna can make the most difference. NPR reviewer Joel Arnold finds that conclusion one-sided (though he notes it’s also persuasive — and he likes the idea of farming bluefin). Other reviewers, such as The New York Times‘ Rachel Saltz and Variety‘s John Anderson, find other flaws in the film, but still recommend it. If you had a chance to check out SUSHI on the festival circuit last year (where it won several awards), or this weekend in New York, let us know what you think, and whether it altered your own sushi habit. This year’s Dell Challenge winners create better distribution of necessary technology.

The Solar Death Ray. Photo credit: ulterior epicure via photo pin ccSan Antonio loves ARTSEvery week, we fill you in on what you want to know about our dynamic arts and culture scene, as well as breathtaking art around the country.See the KLRN Arts Calendar »Watch full episodes online »Check out latest TV schedule » Arts San Antonio celebrates 25 years of arts entertainment by In celebration of their 25th anniversary, Arts SA has a line-up of special performances scheduled for its 2017 season.Read More323d Army Band “Fort Sam’s Own” lifts morale across nation by The 323d Army Band “Fort Sam’s Own” lifts morale where it is needed the most. Read MoreLuminaria Contemporary Arts Festival lights up San Antonio’s East Side by San Antonio’s East side community was graced with unforgettable performances, innovative pop-up exhibitions, and cutting-edge multi-media works. Diet And Weight Loss News 2 Women Share Their Incredible Weight Loss Transformations

As part of People magazine's "Half Their Size" feature, two women share how they lost weight. More Diet And Weight Loss VideosMore Diet And Weight Loss PhotosIn the spring of 2013 broker Ilkhom Ismailov took an unusual decision – he opened an online restaurant offering delivery to offices and homes. However, the usual sushi and pizza standards were off the menu - Ismailov’s company specializes in the delivery of Central Asian pilaff, or plov, a dish prepared with rice and meat or fish. restaurant delivery london ontIsmailov's business partner is his brother Zafar, who, after a long time mulling whether to leave his construction job for the sake of an internet restaurant, finally took the plunge. can you buy prepared sushi riceIn September 2013 the brothers registered their new company “Plov No. 1” and began looking for partners among plov producers in Moscow, something that was not easy. sushi restaurants toronto delivery

"In the East there is a tradition: Men get together, usually on Thursdays, to eat plov and share their wise thoughts," explains Ilkhom. "Having been to many restaurants, we realized that it was better to prepare the plov at home by ourselves. How restaurants plan to cope with Russia's food sanctions “But then we found a little café where a very talented chef was making the real Uzbek plov. buy salmon sashimi singaporeI would come to eat his plov during many business lunches, even if there was traffic and I was coming from the other side of Moscow. types of sushi to eat while pregnantWhen we launched our business, we came to the chef and ‘secured’ him to make plov for our customers." how to roll sushi in cucumber

With a little help from their friends The Plov No. 1 restaurant began operating in November last year. In the beginning it was just a site with a telephone number that people would call to order plov to their homes or offices. There was only one combination on the menu: a 300-gram portion of plov and samosa for 450 rubles ($9.5). Ilkhom persuaded his colleagues to order the plov for holidays and special occasions, telling them to be original. where to buy sushi making suppliesIt was only thanks to his friends that the brothers began receiving two-three orders a day, but the business's sales margins were almost zero. Sales went up significantly only in the spring of 2014. There were now three types of plov on the menu: the classical Uzbek plov; the "festive" plov with raisins and pieces of cumin; and the vegetarian plov - all accompanied by a selection of fresh vegetables and Uzbek flatbreads.

There was also a minimum order of 1,500 rubles ($35). The site was now receiving five or six orders a day, and sales reached the figure of 500,000 rubles ($10,600) monthly. In May, Sergei Brilin, founder of a Russian logistics company, became the brothers' partner after giving them 12 million rubles ($255,000) for a 30-percent share in the company. "Many people are tired of sushi and pizza today," says Brilin. "So when I learned of the Plov No. 1 project, I decided to participate in the business. I think it's a good project and I love plov as a dish. I cook it myself." Entrepreneurs see potential in frozen yoghurt The Ismailov brothers spent their new partner's investment on fitting out the kitchen – a necessary step by then as the volume of orders had reached 20-25 a day. Another important move for promoting Plov No. 1 was Ilkhom and Zafar's creative decision to change the packaging in which the food was delivered. They created cartons with the label "Plov must go on." They also launched phrases on the social networks alluding to popular songs such as "What a wonderful plov" or "I wanna be ploved by you."

Ilkhom says that they did not use the services of branding agencies. However, now the Ismailov brothers are preparing to invest in classical marketing. In 2015 they plan on spending several million rubles on internet advertisements. The entrepreneurs also regularly participate in the city's food markets in order to increase Muscovites’ love for plov. The company estimates that during the winter season plov sales could increase substantially. "In November and December it will be quite cold and going out to eat won’t be so thrilling," says Zafar. Moreover, Plov No. 1 now has corporate clients and sometimes even caters for major events. "Company directors who organize 'plov days' ask us to deliver our plov once week for their teambuilding sessions," explains Ilkhom. "Plov is a dish that unites, that is eaten with others, with your family, with a group." Potential partners line up for plov Plov No. 1 now receives about 50 orders a day with an average bill of 1,700 rubles ($36) and a sales margin of about 50 percent.

The company's founders calculate that by the end of the year orders will reach 100 a day, with the same average bill, which will help the project start making profits in 2015. The brothers believe that they will be able to recoup the 8 million rubles ($170,000) they have spent so far on the business after a year. Russian Kitchen: Uzbek Plov Since it was founded, Plov No. 1 has received 10 potential franchising offers from Russian cities with a population of over 1 million residents, as well as from several European capitals and China. But for now the Ismailov brothers are still not ready to give the brand away to strangers. They are expecting more partners in the next six months from Moscow. Only after this will the startup develop the necessary franchising conditions. The brothers estimate the market volume of cooked food delivery in Russia to be $1.5-1.7 billion a year and expect it to grow annually by 15-17 percent. However, it is difficult to estimate the plov segment. Before the end of the year they hope to open at least another kitchen, in the southwest of Moscow, and in 2015 to launch mobile apps to facilitate clients' orders.