The kitchen is open (finally)

My jubilance can only be properly expressed by very large balloons.

My jubilance can only be properly expressed by very large balloons.

I am so thrilled to announce that after any number of stumbling blocks — labor issues, seafood distribution snafus, menu and concept design flaws, and some rather unfortunate plumbing problems — the SustainableSushi.net virtual sushi restaurant is finally open for business!

Many of you may have noticed that strange link on the right side of the home page that reads “Virtual Sushi Dinner.”  Some of you may have even clicked on said link, only to find that it was the electronic equivalent of a fancy restaurant door painted on a solid brick wall.  It went nowhere.  What a letdown!

Anyhow, just a few moments ago on this partly cloudy San Francisco morning, my web development genie crinkled her nose just right and that door became (virtual) reality.  So, by all means, go back to that erstwhile tease of a link and try it again.

Coder, genie-coaxer, diplomat, and all-around IT superstar: It's MBA's Humberto Kam.

Conservationist, diplomat, and all-around IT superstar: MBA's Humberto Kam.

The Virtual Sushi Dinner was constructed as a collaborative effort with the Monterey Bay Aquarium’s Seafood Watch program, and in all seriousness, there is no way that this could have been completed without the tireless efforts of two key colleagues and friends of mine.  A heartfelt thank-you to Humberto Kam and Sheila Bowman, without whom that genie would still be hiding in the lamp.

So please, by all means — test your sushi smarts and indulge yourself.  See how your order plays out from an environmental perspective.  Plus, it’s carb-free.  You  will actually burn calories during the meal (I mean, you’re typing, right?  And clicking a mouse?  That’s gotta count for something.)

See you at the (virtual) sushi bar.

Itadakimasu!

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