Underage Drinking Damaging to Minors, Businesses

Total Page:16

File Type:pdf, Size:1020Kb

Underage Drinking Damaging to Minors, Businesses VISIT US ONLINE AT www.kaleo.org THE VOICE SSustainableustainable sushisushi TTastyasty ssubstitutesubstitutes fforor A eendangeredndangered sseafoodeafood K LEEOO Page 4 Serving the students of the University of Hawai‘i at Mānoa since 1922 THURSDAY to SUNDAY, SEPT. 17 to 20, 2009 www.kaleo.org Volume 104 Issue 23 Underage drinking damaging Campus Beat Compiled by Michelle White Staff Reporter to minors, businesses SATURDAY, SEPT. 5 Campus Security found six spring semester ended. people drinking at the Hale Although the trend of under- Noelani BBQ area at 12:30 age drinking violations seemed to a.m. Staff reported that the spike when school was in session five men and one woman and fall when the semester ended, refused to cooperate when the Liquor Commission says they are not targeting college students. asked why they were in the Smith said that the fluctuations area drinking. After officers in underage drinking violations is threatened to call HPD, mainly caused by sting operations suspects produced identi- that the Commission carries out. fication. All of the former “Part of what might have been students were given trespass going on is the Teen Bust pro- gram that we do, which are sting warnings. operations where we actually hire minors and we go out with them A good Samaritan turned so they can attempt to make pur- in a wallet to the cafeteria. chases, and usually that’ll run the The owner was found and numbers up,” Smith explained. “It reported it had been stolen just depends on the direction we’re moving in at any given time; we from his dorm room at Frear can’t do all things at all times, Hall. The thief took money, (and) that’s why sometimes you get gift cards and a laundry card, that effect.” but was kind enough to leave According to bartenders, the identifi cation. efforts such as the Teen Bust pro- gram and the fines are motivation SUNDAY, SEPT. 6 BRIAN TSENG/KA LEO O HAWAIʻI enough to check IDs. Mark Hayes, Jay Hopfensperger, assistant general manager of The Liquor Collection in Ward Warehouse, makes sure he cards his customers to prevent any a bartender at The Sandbox in A student was injured after Waikīkī and Soho in downtown sales to minors. he crashed his moped into Honolulu, has seen students try a guardrail on Old Wai‘alae Mary Renee Reuter bars and restaurants that depend Although Smith cannot News Co-Editor on liquor sales, losing their license think of a time when someone Road at 1:30 a.m. He said could cost them their business, but was actually sent to jail, it is a See Underage drinking, page 2 that he was forced to take While many students see for the individual that served the possibility for repeat offenders if evasive action after the car underage drinking as a victim- drink, selling to minors could cost the judge desires. he was following too closely less crime, the consequences can them their freedom. According to the Liquor be costly. “If we prove it, which in 99 Commission’s Web site, there were SCATTERED SHOWERS slammed on its brakes. His Hawai‘i Revised Statute percent of cases we do, then it’ll be 39 underage drinking violations last H: 88 ° L: 73 ° passenger did not suffer Section 281-78(b)(1)(A) prohibits up to the judge to determine what January alone, bringing in between any injuries, and he refused selling, serving or furnishing liquor he or she is going to do to that $37,000 to $44,000 in fines. There NORTH 3–5 WEST 1–3 treatment for his injured leg to a minor. If a business is caught particular person. That could be were 23 violations in February, 16 SOUTH 1–2+ EAST 0–2 and foot. selling to an underage student, anything from a warning to a fine, in March and four in April. There SOURCE: NATIONAL WEATHER SERVICE they can be fined anywhere from to a year in jail,” said Jeff Smith, were no violations reported for the The incoming moderate north swell will decline See CampusBeat, page 2 $500 to $2000 dollars, and they can chief investigator for the Honolulu entire month of June, or after May on Friday. A small northwest swell will follow lose their liquor license. For many Liquor Commission. 14, around the same time that during the weekend. K CO-EDITOR JUNGHEE LEE A L CO-EDITOR KENDRA JONES Thursday, Sept. 17, 2009 EO [email protected] CO-EDITOR MARY RENEE REUTER NEWS 2 A SMALL WORLD UH athletes participate in anti-domestic Campus Beat violence campaign from page 2 Tiffany Miller men’s basketball head coach Bob Nash. “Hitting a woman doesn’t make you more TUESDAY, SEPT. 8 Staff Reporter Coach Nash said he and his family felt of a man. That’s a lesson my mother taught A student told Campus honored to be a part of the campaign. me,” Savaiigaea said. “We have to stand up for The University of Hawai‘i, in partnership with “It’s a huge issue within my age demo- the women in our lives - they deserve it.” Security that he had just fin- the Hawai‘i State Department of Health and the graphic as well as my son’s,” said Nash. “So I feel The players and their families were cho- ished smoking a joint when Office of the Governor, recently unveiled two public like we are in a good position to have some influ- sen from dozens of candidates last summer to a Frear Hall staff member service announcements featuring UH athletes. ence, get the message across about the dangers appear in the PSAs, which were shot in May. knocked on his door to in- The campaign, which the DOH has been of domestic violence. We’re very honored to have Both Nash and Savaiigaea are well- quire about the aroma. The working on for two years, aims to raise aware- been chosen and glad to be able to help out.” known athletes and have a history of com- staff member saw marijuana ness about the growing epidemic of domestic The project also had a big impact on munity service, according to UH Broadcast violence in Hawai‘i. Nearly one in four women Savaiigaea, a senior Warriors defensive line- Manager Tracy Orillo-Donovan. stems and roaches (the end in Hawai‘i experiences violence at the hands man, who worked on the PSA with his moth- “The Department of Health actually of a used marijuana ciga- of a partner. Even though most cases go unre- er, Chicky Savaiigaea. funded the commercial and wanted to use rette) on his desk. ported, police receive over a thousand calls per “I think by doing this we can make a dif- UH athletes and coaches because they are month regarding domestic violence. ference and have a positive impact on the com- role models in the community,” she said. When taking illegal sub- The PSAs star former Rainbow Warrior munity,” Savaiigaea said. “I’ve seen firsthand The PSAs began airing on local television stances on UH property, hide basketball player Bobby Nash and current the damage done by domestic violence, so it and radio stations at the end of August, and Warrior football player Rocky Savaiigaea. meant a lot to me to be involved in this.” are also available to see on HawaiiAthletics. paraphernalia so that staff Nash, who now plays professional basket- The campaign hopes to target specific com and YouTube.com. They will be shown people are forced to work a ball in Japan with the Shiga Lakestars, appeared demographics by choosing athletes other throughout October, which is Domestic little harder to fi nd evidence. with his mother, Domelynne, and his father, UH men can relate to. Violence Awareness Month in Hawai‘i. THURSDAY, SEPT. 10 that he often drank when he was drinking, as well as the penal- A man locked himself in a Underage drinking underage. ties. HB3242 SD1 CD1 (Act 202) practice room at the Music “I drank 70 percent to 80 added consumption and ingestion from page 1 percent at parties, or at homes of alcohol to the list of prohibited Building. When Campus Security offi cers arrived, they everything from fake IDs, using “If we still have a doubt, we’ll or at parks, and 10 percent at activities. This means underage their sibling’s ID, reusing someone do a signature test to see if the bars or establishments that were drinkers between 18 and 20 can found the man sleeping on else’s ID and crawling over walls. signatures match. We do that at 21 and over,” Hayes said, adding be charged with a petty misde- the fl oor of the room block- “The rules that the Liquor least once a night at the Sandbox,” that most of the time he got in meanor if caught intoxicated, ing the door. He woke up and Commission enforces definitely Hayes explained. because he knew whoever was even if no actual alcohol is found explained that he was in the make me think twice before serving doing the carding. in the vicinity. These numbers make sense The “Use and Lose” law process of registering and anybody underage. I refuse to risk ʻUSE AND LOSEʼ needed to practice. He was my job and my reputation,” Hayes Many students see under- to Smith, who said most underage strengthened the penalties against said. He added that the best method age drinking as a rite of passage, drinking violations against univer- underage drinking. If caught, the cited for trespassing. for preventing underage drinking is something that everyone does.
Recommended publications
  • Luckyblossoms
    #luckyblossoms cherry blossom installation designed by Fabian Salcedo + Monarch Floral Operating Partner Stephanie Nasoff Executive Chef Jay Huang Sous Chef Magdalena Alejandra Ristau Hardin cool tasting maki rolls midori melon cebiche california krab, avocado, cucumber, sesame 7 honeydew melon, english cucumber, cherry tomato, shallot, coconut leche de tigre, cilantro oil 12 crunchy atomic salmon * salmon, avocado, cucumber, panko togarashi, spicy mayo, aji panca sriracha 10 hiramasa serrano * dutch yellowtail, serrano, asian pear, coconut water ponzu, robo tuna * bigeye tuna, avocado, cucumber, red curry oil, cilantro 16 panko togarashi, spicy mayo, aji panca sriracha 12.50 suzuki midroi * the veggiepillar miso grilled eggplant, sesame, striped bass, texas hill country peach, salsa macha, cherry tomato, pickled cucumber & carrot, topped with avocado and serrano, ponzu, herbs 15 yuzu miso sauce, sesame 10 toro+fig* farmbot two daily farm fresh veggies, red quinoa, avocado, bigeye tuna, black mission fig, candied cashew, cashew cheese, soy paper 10 house cured pork lardo, micro arugula, red curry oil 20 * king cebiche * hira hira dutch yellowtail, avocado, green onion, Big Glory Bay king salmon, leche de tigre, serrano, crispy shallot, yuzu miso, lemongrass soy, cilantro, sesame 11 purple sweet potato, shallot, fuji apple chip, cilantro oil 16 electric cat fried unagi style bbq catfish, avocado, shoga, nigiri and sashimi nigiri sashimi pickled cucumber & carrot, lemongrass soy glaze 10 raw r2d2 grilled wagyu beef, green onion, avocado,
    [Show full text]
  • Menu Is Over 90% Plant-Based Because the Plant-Based Diet Is the Healthiest and Most Planet-Friendly One
    THE FIRST SUSTAINABLE SUSHI RESTAURANT ON EARTH Supernatural Bull$#!* Powers Bun, Hey—you run an amazing place! You know I’m a 100% straight shooter, so you can count on it when I tell you that the VERY worst thing I can say about tonight is that I wouldn’t have served the catfish last—and I had to beat my brains to come up with even that. Every single dish was fantastic. I’d be at a loss to tell anyone what to order. My advice to friends (and I will direct as many of them as I can your way) will simply be to put themselves in the hands of the great chef. It was wonderful to see you in person, and even better to see you working in a business where you can put your supernatural bullshitting powers to work for you. When I get back to LA, I’ll break out the pencil and paper and make you something suitable for framing. Jay Lender Writer and Director, Sponge Bob Square Pants ABOUT MIYA’S In 1982, Momma opened Connecticut’s first sushi bar. This restaurant was the culmination of her life’s ambition. My grandfather had owned many mountains from which he sold lumber to companies such as Mitsubishi, and my mother dreamed of doing business with him when she was old enough. In the 1950s, little girls from the countryside in Japan weren’t encouraged to pursue careers in business. Grandpa would sigh and compliment her, “If only you were a boy, you would make a great businessman.” She wished that things were different; it wasn’t fair being a girl.
    [Show full text]
  • “NOT LEAVING IT WORSE THAN YOU FOUND IT a Study of What ” Sustainability Currently
    “NOT LEAVING IT WORSE THAN YOU FOUND IT A Study of What ” Sustainability Currently A thesis submitted in partial fulfillment of the requirements for the degree of Bachelor of Arts in Urban and En ironmental Polic By Emily Ritchie Occidental College Los Angeles, California 2011 ACKNOWLEDGEMENTS Thank you to each restaurateur who took time to speak with me. I have tried to capture your voice in my narratives. Thank you to Professor Bob Gottlieb for the countless hours he spent coaxing me on and for reading so many pages of drafts. Thank you to Mom, Julia and my friends for your support. Dad, thanks for reading 100 pages of my draft, looking for tiny errors. TABLE OF CONTENTS EXECUTIVE SUMMARY 4 INTRODUCTION 5 A CONTEXT OF SUSTAINABLE FOOD 9 RESEARCH FROM THE FIELD 13 Local 13 Beef 14 METHODS 16 INTERVIEWS 18 PART 1: Produce 18 Fish 19 Meat 24 PART 2 Twenty-one restaurant models of sustainability 26 Portland Burgerville 27 Paley’s Place 29 Papa Haydn 33 Higgins 37 Andina 40 Decarli 43 Los Angeles Mozza 46 Blue Hen 49 A.O.C 52 Fig 55 Mélisse 57 Four Café 59 Cube Marketplace 62 Border Grill 65 Bay Area Café Gratitude 67 Greens 69 Liaison 71 Revival Bar and Kitchen 74 Tataki Sushi and Sake Bar 76 Chez Panisse 80 Ithaca, N.Y. Moosewood 84 CHART OF RESULTS 89 CONCLUSION 90 FURTHER RESEARCH 96 BIBLIOGRAPHY 97 3 EXECUTIVE SUMMARY This narrative examines how the concept of “sustainable” is utilized and practiced in restaurants today. The qualitative research lays out the stories of 21 restaurants and a handful of experts in the field.
    [Show full text]
  • Luckyblossoms
    #luckyblossoms cherry blossom installation designed by Fabian Salcedo + Monarch Floral Operating Partner Stephanie Nasoff Chef de Cuisine Julio Florez Executive Chef Jay Huang Sous Chef Magdalena Alejandra Ristau Hardin cool tasting maki rolls ichigo + rhubarb cebiche california krab, avocado, cucumber, sesame 7 strawberries, rhubarb, shallots, japanese plum leche de tigre, cilantro oil 12 crunchy atomic salmon * salmon, avocado, cucumber, panko togarashi, spicy mayo, aji panca sriracha 10 hiramasa serrano * dutch yellowtail, serrano, asian pear, coconut water ponzu, robo tuna * bigeye tuna, avocado, cucumber, red curry oil, cilantro 16 panko togarashi, spicy mayo, aji panca sriracha 12.50 suzuki midroi * the veggiepillar miso grilled eggplant, sesame, striped bass, grapefruit, green garlic, ponzu, fresno peppers, pickled cucumber & carrot, topped with avocado and serrano, candied ginger, micro arugula 15 yuzu miso sauce, sesame 10 * toro+fig farmbot two daily farm fresh veggies, red quinoa, avocado, bigeye tuna, black mission fig, candied cashew, cashew cheese, soy paper 10 house cured pork lardo, micro arugula, red curry oil 20 hira hira * dutch yellowtail, avocado, green onion, crispy * king cebiche shallot, yuzu miso, lemongrass soy, cilantro, sesame 11 big glory bay king salmon, leche de tigre, serrano, purple sweet potato, shallot, fuji apple chip, cilantro oil 16 electric cat fried unagi style bbq catfish, avocado, shoga pickled cucumber & carrot, lemongrass soy glaze 10 nigiri and sashimi nigiri sashimi r2d2 grilled wagyu beef,
    [Show full text]
  • Grand Hyatt Dubai
    Festive Menu 1st – 25th December 2016 beverage eggnog martini $S 11 starters muscat pumpkin soup, wild mushrooms, parmesan cheese S$ 16 yesso scallops, parsnip puree, pomegranate S$ 22 main courses braised ox cheek, cottage pie, mashed potatoes, parmesan cheese S$ 32 slow-roasted turkey breast roulade, brussels sprouts, organic carrots, potatoes S$ 34 chestnut, winter truffle risotto S$ 28 sides roasted brussels sprouts, bacon, garlic, shallots S$ 9 duck fat roasted potatoes, rosemary S$ 9 desserts jameson whiskey flambéed plum pudding, vanilla bean ice cream, custard sauce S$ 16 earl grey crème brulee, candied ginger ice cream, orange madeleines S$ 16 1 Christmas Eve Buffet 24th December 2016 S$ 178++ per person S$ 138++ per person, non-alcoholic S$ 98++ per child (age 5 years – 12) crustacean bar fine de claire rock oysters spencer gulf wild king prawns south patagonian queen scallops tasmanian blue mussels vietnamese lala clams maine lobster scottish brown crab blue swimmer mud crab red king crab cocktail sauce lemon artisan charcuterie mortadella bologna, pistachio saucission a l’ail – garlic sausage saucission sec – short salami chorizo from les aldudes smoked duck breast game terrine terrine forestiere – wild mushroom, poultry liver pate duck rillettes iberico ham rock melon selection of homemade bread & butter sustainable smoked fish hot smoked ‘galway bay’ salmon oak smoked ‘galway bay’ salmon smoked mackerel fillet, pepper smoked trout Sustainable sashimi yellow fin tuna norwegian atlantic salmon yesso scallops yellowtail king
    [Show full text]
  • THE FIRST SUSTAINABLE SUSHI RESTAURANT on EARTH Supernatural Bull$#!* Powers
    THE FIRST SUSTAINABLE SUSHI RESTAURANT ON EARTH Supernatural Bull$#!* Powers Bun, Hey—you run an amazing place! You know I’m a 100% straight shooter, so you can count on it when I tell you that the VERY worst thing I can say about tonight is that I wouldn’t have served the catfish last—and I had to beat my brains to come up with even that. Every single dish was fantastic. I’d be at a loss to tell anyone what to order. My advice to friends (and I will direct as many of them as I can your way) will simply be to put themselves in the hands of the great chef. It was wonderful to see you in person, and even better to see you working in a business where you can put your supernatural bullshitting powers to work for you. When I get back to LA, I’ll break out the pencil and paper and make you something suitable for framing. Jay Lender Writer and Director, Sponge Bob Square Pants ABOUT MIYA’S In our cuisine, we use the technique of sushi as a medium to explore what it means to be human. We take inspiration from a story that appears in the Hebrew Bible, the Quran, and Ethiopian folklore about the Queen of Sheba traveling from Ethiopia to Jerusalem to seek the counsel of King Solomon. Upon arrival, she gave him spices from her home to honor him. This gift was incredibly meaningful; she was sharing with him the smells and the tastes of her homeland.
    [Show full text]
  • Penguin Exhibit Kit Final
    Media Kit: Humboldt Penguin Exhibit EXHIBIT BACKGROUND Exhibit Overview………………………………..………. 2 Green Exhibit Features……………….………………..... 3 The Visitor Experience……………………….………….. 4 Exhibit Story HighLights…………………………………. 5 Community Support for Exhibit………………………… 6 PubLic & Private Support for Exhibit……………………. 7 Ryan Hawk FACT SHEETS HumboLdt Penguin……………….….………………….... 8 Save Penguins: Share Our Oceans………........……...…... 10 Sustainable Sushi Guide………………........……...…….... 11 STORY ANGLES…………………………………………..12 PHOTO CREDITS….……………………………………..13 CONTACT For more information, photo requests or to scheduLe an interview with WoodLand Park Zoo staff, please contact: WoodLand Park Zoo PubLic ReLations 206.548.2550 [email protected] www.zoo.org Gigi Allianic, Public Relations Manager Rebecca Whitham, PubLic ReLations Coordinator 1 Woodland Park Zoo saves animals and their habitats through conservation leadership and engaging experiences, inspiring people to learn, care and act. | 601 N. 59th Street, Seattle, WA 98103 | www.zoo.org | 206.548.2500 Exhibit Overview The new Humboldt penguin exhibit is part of the zoo’s Long-Range Physical Development Plan (LRPDP), which generated global recognition for revolutionary exhibits that incorporate landscape immersion. Capital improvement projects continue to fulfill the zoo’s vision of replacing its remaining older exhibits with enriched and dynamic natu- ralistic environments for animals. The planned exhibit rises to new standards for the care of these endangered birds, for inspiring visitors, and for conservation efforts at a sustainable zoo. Originally created for sea lions in 1947, the previous penguin exhibit was outdated. The new exhibit will house an ex- panded colony of up to 60 Humboldt penguins. Shoreline cliffs, viewable nesting burrows, rocky tide pools, crashing waves, and a beach re-create this endangered species’ Peruvian desert coastal habitat.
    [Show full text]
  • Japan's Spicy Ramen Craze
    ₁2019₃ DEC Japan’s Spicy Ramen Craze INSIDE: Explore Taiwan’s Night Markets TOKYO OSAKA TOKYO Seattle OSAKA NAGOYA Seattle SENDAINAGOYA FUKUOKA SENDAI SAPPORFOUKUOKA Taipei AOMOSAPRI PORO Taipei ASAHIKAWAAOMORI HAKODASAHATE IKAWA KOMATHAKODSU ATE MATSUYAMKAOMATSU OKIMNAAWTSAUYAMA OKINAWA Departing from Seattle, EVA ies you to Taipei and onwaDepardrtins tgo f12rom d iSeeraettlnet ,c EitiVAes i ines Ja ypaoun t.o Taipei Departing from Seattle,and onwa EVArds fliesto 12 you di toer eTaipeint citi esand in onwardsJapan. to Japan. We connectDeparting you from to the Seattle, world EVAwith fliescomfortable, you to Taipei convenient and onwards and safe to flights.Japan. We connectE VyouA Ai rto, a theSKYTRAX-c world ewithrtie comfortable,d 5-Star Airline convenient. and safe flights. EVA Air, a SKYTRAX-certifiedEVA Air, a SKYTRAX-c 5-Star Airline.ertied 5-Star Airline. EVA Air, a SKYTRAX-certified 5-Star Airline. JAPONESSA_OrigamiMag_fullpage_001.pdf 1 2/17/18 9:39 PM C M Y CM MY CY CMY K MODERN JAPANESE CUISINE WITH A 1400 1ST AVE SEATTLE LATIN FLAIR 500 BELLEVUE WAY NE SUITE 130 BELLEVUE HAPPY HOURS DAILY PRESENT THIS AD FOR FREE PARKING $10 OFF YOUR DINNER TEINEI SEATTLE available in the AMLI on any bill over $30. Valid for dinner 1256 Republican St. South Lake Union building Seattle, Washington 98109 garage, next to Teinei, service only. One coupon per table please. www.teinei-seattle.com until 10pm. 206.420.4500 2019 DEC PUBLISHER’S NOTE ₁₃ contents YOUTUBE HAS BEEN MY source of information these days. The reviews of the latest gadgets and news about current affairs in Japan are the main interests for me.
    [Show full text]
  • The Assimilation of Sushi, the Internment of Japanese Americans, and the Killing of Vincent Chin, a Personal Essay
    Scattered: The Assimilation of Sushi, the Internment of Japanese Americans, and the Killing of Vincent Chin, A Personal Essay Frank H. Wu† ABSTRACT In a personal Essay, Frank H. Wu discusses the acceptance of sushi in America as a means of analyzing the acceptance of Japanese Americans, before, during, and after World War II. The murder of Vincent Chin in Detroit in 1982 is used as a defining moment for Asian Americans, explaining the shared experiences of people perceived as “perpetual foreigners.” ABSTRACT ......................................................................................... 109 INTRODUCTION ................................................................................. 109 I.“BORN IN THE U.S.A.” .................................................................... 114 II.DISCOVERING CHIRASHI ............................................................... 117 III.RECOVERING THE INTERNMENT .................................................. 120 CONCLUSION ..................................................................................... 126 INTRODUCTION Coming of age as the Japanese economy was coming to be envied for its rise, I started eating sushi when Americans were just willing, curiosity overcoming disgust inexorably, to sample it, chopsticks and all.1 The late DOI: https://doi.org/10.15779/Z38KD1QK94 †. William L. Prosser Distinguished Professor, University of California Hastings College of the Law. I thank Carol Izumi, David Levine, and Reuel Schiller, for comments on drafts. Hilary Hardcastle, librarian at UC Hastings, provided ample assistance. 1. Regarding the arrival of sushi in America, see generally TREVOR CORSON, THE STORY OF SUSHI: AN UNLIKELY SAGA OF RAW FISH AND RICE (2008). See also CHOP SUEY AND SUSHI FROM SEA TO SHINING SEA: CHINESE AND JAPANESE RESTAURANTS IN THE UNITED STATES (Bruce Makoto Arnold et al. eds., 2018); JONAS HOUSE, SUSHI IN THE UNITED STATES, 1945–1970, 26 FOOD & FOODWAYS 40 (2018). In 1975, Gourmet magazine published a series of articles on Japanese cuisine, which were an important introduction.
    [Show full text]
  • “Sustainability”? the Geisha Philosophy
    THE GEISHA’S MISSION Beauty and balance are the ancient traditions resting at the heart of Japanese culture and its cuisine. Geisha’s goal is to help return the art of sushi to a state of balance with nature by maintaining a daily commitment to making sustainable menu choices. We expect this to be an ongoing learning experience, and thank the community for supporting our vision. WHAT IS “SUSTAINABILITY”? THE GEISHA PHILOSOPHY “Sustainability is the capacity to endure. In ecology, the word describes how biological systems remain diverse and productive over time... for humans, sustainability is the potential for long-term maintenance of well being, which has environmental, economic, and social dimensions.” Sustainability is in the long run about the many small choices we make in our day-to-day lives. It is a process, not an end that is ever fully realized, and in the face of ever-increasing pressure on the earth’s natural systems the pursuit of sustainability can be simplified to a series of decisions made with the aim of preserving these systems for future generations. Simply put, it is striving to do the next right thing, every day. Geisha purchases products that come from sources, whether fished or farmed, that can maintain or increase their long- term production without jeopardizing the structure or function of the ecosystems supporting that production. To translate this principle into sustainable offerings for our guests, we follow the criteria developed by the Monterey Bay Aquarium’s Seafood Watch program and utilized by FishWise, a Santa Cruz based nonprofit that advises seafood businesses.
    [Show full text]
  • Sustainably and Tastefully Fish Sushi Meat Sushi Vegetable Sushi
    Essen wie die japanische Katze*: Fish Sushi Vegetable Sushi Fast alle Zutaten sind aus Brandenburg und Umgebung, meist nachhaltig, ethisch, kulinarisch-kultiviert und vor allem koestlich bio-zertiziert. Mehr Informationen über den QR-Code auf den nekkko ist eine mobile Restaurant-Installation mit Sushi Matjes Maki ** 2 Tomato Nigiri 2 Bildkarten. Einfach mit dem Smartphone scannen und man aus regionalen und saisonalen Zutaten –also mit nachhaltigen (Northsea) Tomatenlets in Maldon Meersalz mariniert, erhält das vollständige Rezept. Sushi. Matjes-Hering-Tartar mit dünnen Apfelscheiben, Pfeffer, Olivenöl, Soja-Sauce und Rucolapesto Frühlingszwiebeln und Meerrettich Tomato lets marinated with Maldon sea salt, Almost all ingredients are of certied organic origin, most are Matjes herring tartar with thin slices of apple, pepper, olive oil, soy sauce and ruccola pesto from Brandenburg. Dine like a Japanese cat*: sustainably and shallots, crème fraîche, horseradish More information via QR code on the card: scan it with your tastefully smartphone and you get the full recipe. nekkko is a mobile restaurant that serves sushi, Beetroot Maki 2 *„nekko“ ist Japanisch für Katze / “nekko” is Japanese for cat. sushi with regional and seasonal ingredients, hence: sustainable Home-smoked trout Nigiri** 2 Rote Beete mit Kürbiskernöl, Soja-Sauce, sushi. (German bio-aquaculture) Balsamico, Honig Haus-geräucherte Forelle mit Dashi, brauner With pumpkin seed oil, soy sauce, balsamico, honey ** Nigiri = 2 Stück “offene” Sushi / 2 pieces per serving, Butter, Meerrettich und Zitrone open face sushi So geht das: With dashi, brown butter, horseradish, lemon ** Maki = 3 – 4 Stück von der Rolle / 3 – 4 pieces per serving, 1. Die Sushi liegen auf Bildkarten in Papptellern auf Flössen.
    [Show full text]
  • Regionally Based Collective Trademark System in Japan: Geographical Indicators by a Different Name Or a Political Misdirection? Kenneth L
    Cybaris® Volume 6 | Issue 2 Article 2 2015 Regionally Based Collective Trademark System in Japan: Geographical Indicators by a Different Name or a Political Misdirection? Kenneth L. Port Mitchell Hamline School of Law, [email protected] Follow this and additional works at: http://open.mitchellhamline.edu/cybaris Part of the Intellectual Property Law Commons Recommended Citation Port, Kenneth L. (2015) "Regionally Based Collective Trademark System in Japan: Geographical Indicators by a Different Name or a Political Misdirection?," Cybaris®: Vol. 6: Iss. 2, Article 2. Available at: http://open.mitchellhamline.edu/cybaris/vol6/iss2/2 This Article is brought to you for free and open access by the Law Reviews and Journals at Mitchell Hamline Open Access. It has been accepted for inclusion in Cybaris® by an authorized administrator of Mitchell Hamline Open Access. For more information, please contact [email protected]. © Mitchell Hamline School of Law Port: Regionally Based Collective Trademark System in Japan: Geographic Published by Mitchell Hamline Open Access, 2015 1 Cybaris®, Vol. 6, Iss. 2 [2015], Art. 2 [6:2 2015] CYBARIS®, AN INTELLECTUAL PROPERTY 2 LAW REVIEW REGIONALLY BASED COLLECTIVE TRADEMARK SYSTEM IN JAPAN: GEOGRAPHICAL INDICATORS BY A DIFFERENT NAME OR A POLITICAL MISDIRECTION? † KENNETH L. PORT I. Introduction……………………………………………...…...…3 II. Regionally based collective trademarks: the chiiki brand system ....................................................................6 A. Collective trademarks generally
    [Show full text]