Sushi-Academy: Newsroom

NEWSROOM

NEWSPAPER

Sushi Star ? From Starkville to Cooper-Young to New York, Marisa Baggett’s career is rolling along By Leslie Kelly Commercial Appeal, 10/19/2005		HOW WE LIVE In Good Taste; Some of the faces you’ll see when the Milwaukee Public Market opens its doors By Nicole Sweeney Milwaukee Journal Sentinel, 10/13/2005
Rika combines yin, yang of French, Japanese elements By Leeann Cannon Nation’s Restaurant News, 5/16/2005		Food Academy Business Times Singapore, 3/12/2005
She Has a Knife and She Knows How to Use It By Elaine Louie New York Times, 6/5/2002		I’m Nikki, Your Sushi Girl. Everybody got a drink? Everybody got a knife? It’s time for this sushi class to get slicing. By Barbara Hansen Los Angeles Times, 3/13/2002
A First Person Account of Running a Small Business By Conor Dougherty Los Angeles Business Journal, 4/23/2001		Class Cutups; Whether Sushi Chef Wannabes or Just Weekend Warriors, Students at a New Academy Learn the Delicate Art of Pressing, Rolling and Wielding a Mean Knife By Noa Jones Los Angeles Times, 10/26/1998
Give Sushi a Second Look: Much is Cooked, Not Raw, These Days By Jen Weiss USA Weekend.com, 2/12/2006

MAGAZINE

School of Fish 12/ 1998		The U.S. Popularity of Japanese Sake Sukan Bunshu, 3/30/2006
Her World 3/2006

TELEVISION

Interview: Sushi chef Tracy Griffith makes sushi American style 1/11/ 2005		“The Secret Life of Sushi” Food Network Host Jim O’Connor
Fine Living Essentials Filneliving.com, 9/27/2002		Morning News KCBS, 1/24/2000
10PM News FOX, 5/22/1999		Morning News KTLA, 11/9/1999
By Patricia McConahay California Heartland PBS, 1998		NEWS CNN, 1998
“Pokapoka Chikyu Kazoku” TV Asahi, 2/22/2003		NHK News NHK Japan Broadcasting Corporation, 1997

RADIO

Sushi’s Ascent in America
6/28/2007

Mario Martinoli on Dining
KFWB, 3/13/2006

BOOK

Japanese Food Wars in the U.S. (Japanese) By Yasushi Ikezawa (Toshi Sugiura featured)		Masterclass in Japanese Cooking By Emi Kazuko (Toshi Sugiura contributed smoe of his popular recipes.)
The Connoisseur’s Guide to SUSHI By Dave Lowry (Reviewed by Toshi Sugiura)