Bun Lai is the owner and operator of Miya’s, an unassuming sushi restaurant in the heart of New Haven, Connecticut, that is just as much a refuge for starving artists as it is a nexus of scientifically molded sustainable farming, fishing, cooking and eating.
A Boston University Science Journalism Webmagazine
January 24, 2012 at 10:10 pm ·
Attended a seminar on creative placemaking today, hosted by the Arts Council of Greater New Haven. It was membership in this group that originally put me on the mailing list to receive a special discount that resulted in a devotion to Miya’s and desire to turn on as many people as possible to Bun’s enterprise. Bun has been engaged not only in making his restaurant as sustainable as possible, but – whether he knows it or not – engaging in creative placemaking by making Miya’s something so significant that we in New Haven can all be proud of. MANY THANKS for covering his approach to food. File it under “mirabilia:” sustainable wonder. We need more of it in the world.
April 29, 2013 at 2:09 pm ·
I’m fortunate in that I live around the corner from Miya’s, one of my favorite restaurants anywhere. This isn’t just because it serves delicious and innovative, healthy, sustainable food at a fair price, although these are excellent reasons to love it. Rather, the palpable spirit and values of Bun Lai and his staff create a rare environment where eating becomes–more than just eating.