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Casson Trenor at TEDx San Francisco, 2012 Casson Trenor is an American environmentalist, social activist, author, restaurateur, blogger and media personality. Aaron Casson Trenor was born on 7 April 1979 in Mukilteo, Washington.[1] In 2000, Trenor received a B.A. in political science from Hobart and William Smith Colleges, and is a member of Phi Beta Kappa. He then pursued an interest in cuisine and in 2001 received a chef certificate in classical French cuisine from the Pacific Institute of Culinary Arts. In 2005, Trenor received a M.A. in international environmental policy from Middlebury Institute of International Studies at Monterey, California. In May 2012, Trenor received the Alumni Achievement Award from Middlebury Institute of International Studies. After graduation in 2005, Trenor obtained the position as director for the Invasive Species Program with the Conservation Strategy Fund. In 2007, he moved to FishWise to become director of Business Development. In 2009, Trenor went to work at Greenpeace as senior markets campaigner.
While at Greenpeace, Trenor and James Mitchell authored Carting Away the Oceans 7.[3] In 2014, he left Greenpeace to focus on sustainable seafood interests.[6] In 2008, Trenor with Kin Lui and Raymond Ho founded Tataki Sushi Bar in San Francisco, California.[8] In 2015, he and Kin Lui opened Shizen Vegan Sushi Bar and Izakaya in San Francisco.[11] In 2016, Trenor and Kin Lui launched Limu & Shoyu in San Francisco that featured Hawaiian poke. Currently he lives in San Francisco. Trenor is the author of Sustainable Sushi.[14] He is co-owner of Tataki, San Francisco's first sustainable sushi restaurant. He was named one of Time magazine's Heroes of the Environment 2009.[16] In 2010, Trenor received the Ocean Protection Hero award from the Save Our Shores marine conservation NGO. He received the award: “in recognition for the sustainable seafood advocacy work he has done in the Santa Cruz area, including helping the Monterey Bay Aquarium create the well-known sustainable seafood and sushi cards.”
Sign in with your email address I have an account Sushi: The Global Catch How did sushi become a global cuisine? What began as a simple but elegant food sold by Tokyo street vendors has become a worldwide phenomenon.
sushi tei menu plaza senayanShot in five nations, the film explores the tradition, growth and future of this popular cuisine.
sushi grade fish arizonaAs ocean predators such as Bluefin Tuna are auctioned at astronomical rates, we see that sushi is big money and these fish are gold. How did sushi become a global cuisine?What started as a time honored reverence of fish is now an international phenomenon that is consuming oceanic fish exponentially. Once a dish limited to Japan, the film examines how sushi is spreading across the globe and a beautiful tradition experienced by a few has become a common global fad.
The story of raw fish travels the world and includes interviews of chefs in five nations from Japan to Texas and even Poland, giving insight into the long, seven-year apprenticeships undergone by aspiring chefs and the specialized, traditionally made knives used throughout the trade. San Francisco’s first sustainable sushi bar, Tataki, is also featured.The filmmakers visit tuna farms, open ocean factory ships and the infamous fish market of Tsukiji Japan, where ocean predators such as Bluefin Tuna are auctioned at astronomical rates. We see that sushi is big money and these fish are gold.A Special Jury Award Winner in the 2011 Seattle International Film Festival, the film demonstrates that the demand for sushi is depleting apex predators in the ocean, including Bluefin tuna. It leaves the viewer hungry for solutions and shows that a few pioneers have already begun to lead the way. Screening: March 3, 2012 at New People Cinema. Panel Discussion: Sushi, Sustainability, and the Fate of Fish
Join us after the Sushi: The Global Catch to discuss the health of sushi for humans and the oceans. Among the panelists is Mark Hall, the film's director, who will expand on the sustainability of fishing and fish consumption around the globe. Other panelists will include sushi restauranteurs, fisherman, and advocates who will address the challenges of sustainability, fish and the future of the ocean. With: David McGuire, Sea Stewards (moderator); Mark Hall, director, Sushi: the Global Catch; Catherine Kilduff, Staff Attorney, Oceans Program, Center for Biological Diversity; Casson Trenor, co-owner, Tataki Restaurant; Alistair Douglas, Seafood Services Japan. WINNER: 2012 Audience Award Do you like this post?San Francisco SushiFrancisco D'Souza4456 VisitorsSf SushiBlowfish SushiTo Die ForCheckRestaurantsForwardBlowfish Sushi to Die For in San Francisco, CAThat is just what Tataki Sushi & Sake Bar in San Francisco is believed to be. The tiny, seven-month-old restaurant serves only seafood that isn’t overfished, farmed without proper management, or contains high levels of mercury and other contaminants.
Find out more about why business partners, Chef Kin Lui, Chef Raymond Ho, and Casson Trenor (a sustainable fisheries expert) decided to open such a restaurant by reading my story today in the San Francisco Chronicle Food section. Tataki, the site of a former Subway sandwich shop, grabs your attention right when you walk in. A Monterey Bay Aquarium “Seafood Watch” pocket guide, which lists best and worst sustainable seafood species, is front and center on every table. A copy is also tucked into every take-out menu. Oct. 22, Tataki will be the site of the official launch of three new, ground-breaking sustainable sushi guides created in partnership with the aquarium, Blue Ocean Institute, and Environmental Defense Fund. Each will include information on as many as 60 different seafood species commonly found on sushi menus. Want to do the right thing? Then, you’ll stop eating unagi, bluefin toro, hamachi, octopus (tako), monkfish liver (ankimo), farmed salmon (sake), imported King crab (kani), imported albacore tuna (shiro maguro), and sea urchin (uni) from Maine — all of which are unsustainable, according to the aquarium’s new guide.