Michael Wilner's Schools

• Claremont McKenna College , Class of 2011 Bachelors in Economics and Politics and Philosophy McKenna Achievement Award Merit Scholarship (McKenna Scholar) – all four years Edward Sexton Fellow (PPE major) – received small stipend McKenna International Summer Internship Award in 2009 for work in Singapore at The Straits Times

Michael Wilner's Publications

• Sustainable Sushi: Tips on Satisfying Your Cravings for Fish and Protecting the Planet at the Same Time, Michael Wilner September, 2011 by Michael Wilner About Michael Wilner: The former Editor-in-Chief of the Claremont McKenna College Forum, Michael Wilner helped to double the publication’s readership during his tenure. — Traditionally a food eaten in Japan, more recently, sushi has taken off around the world as a popular dining option. Unfortunately, this has resulted in overfishing pressures on several species, some of which are now facing the threat of extinction. Luckily, there are a number of eco-friendly sushi options available for environmentally conscious diners, and increasingly, restaurants are providing these alternatives. Choosing sustainable sushi can be quite a complicated endeavor, but two basic factors influence the situation: the species and where it’s from. Eco-friendly sushi guides can be downloaded from various locations online to give you more detailed guidance on safe choices. Species to Avoid The simplest rule of thumb is to avoid the most popular sushi choices. Their popularity has led to overfishing and, in some cases, poor farming practices that generate dangerous contamination. The most affected species are bluefin tuna (or toro in Japanese), which is nearing extinction, yellowtail (hamachi), and freshwater eel (unagi). Eel in particular is problematic from a contamination point of view, with experts saying that people should avoid consuming the species more than four times per month due to the pollutants and disease spread through eel populations by poor farming practices. Farmed (sometimes called Atlantic) salmon should also be avoided, as commercial salmon farms release large quantities of pollutants that can damage local marine ecosystems. Location, Location, Location Many species of fish are okay to eat from an ecological point of view, as long as they are fished from the right areas. For instance, sea urchins caught off the coast of Maine are facing dangerously high overfishing and should be avoided, but populations from Canadian waters are faring better and are safe to eat. The best choices are northern fish, such as salmon and albacore tuna from Alaska or Canada. Canadian prawns and squid also form relatively safe choices, as do U.S. crabs. However, avoid crab from other countries.

• The Kaiseki Meal , Michael Wilner's Blog on Bigsight December, 2011 Michael Wilner has traveled to many parts of the world, including countries in Europe, Africa, and Asia. While visiting Japan, Michael Wilner was lucky enough to partake of a kaiseki meal in Kyoto. A multicourse, traditional meal, the kaiseki is based on the foundation of the four seasons and nature’s provision of seasonal foods. This style of cooking has been elevated to an art form in Japan, involving tradition, culinary skills, and the Japanese tea ceremony. The meal pays careful attention to all aspects of the food, including flavors, temperature, color, and presentation. Chefs preparing the meal use only local, fresh, seasonal ingredients. posted at khiart.com The flow of the meal is also essential, covering multiple courses. The dishes involved in each course are small but exceptionally flavored and balanced. Traditionally, the meal includes sakizuke, which is an appetizer; mukozuke, a sashimi course; takiawase, a simmered dish of vegetables and tofu, meat, or fish; futamono, often a soup; and yakimono, a broiled dish. The meal may also include other elements, including palate cleansers, chilled or pickled vegetables, hot pot, rice, and a seasonal dessert. Kaiseki originally developed as part of the Japanese tea ceremony; however, it evolved as a meal of simple dishes that accompanied the tradition. The meal derives its name from the words “kai,” the empty stomachs Buddhist priests maintained while they meditated, and “seki,” which were the warm stones the priests placed in their robes to distract them from their hunger.

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