Alive Mind Cinema Opens Sushi: The Global Catch on August 3 at New York's Quad Cinema.

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Shot over the course of two years, Sushi: The Global Catch is a powerful feature-length exploration of how sushi became a worldwide phenomenon. The film covers cultural, scientific and environmental issues as it features chefs, activists and sushi-aficionados from around the globe talking about the early days of this now globalized cuisine and the effects of mass fish consumption on sea life.

Sushi: The Global Catch Poster

Alive Mind Cinema is proud to announce the NY theatrical opening of Sushi: The Global Catch (2011), a globe-spanning documentary about the worldwide culture and consumption of sushi. Slated to open on August 3, 2012, at New York's Quad Cinema, Sushi: The Global Catch will expand to other national markets during the fall of 2012.

Shot over the course of two years, Sushi: The Global Catch is a powerful feature-length exploration of how sushi became a worldwide phenomenon. The film covers cultural, scientific and environmental issues as it features chefs, activists and sushi-aficionados from around the globe talking about the early days of this now globalized cuisine and the effects of mass fish consumption on sea life.

Interior of Sushiko restaurant in Tokyo
Director Mark Hall began his in-depth investigation of the world of sushi in Tokyo, where Chef Sugiyama, the owner of the Michelin-starred restaurant Sushiko, visits his favorite vendors daily and selects the fish he will serve to his well-heeled customers.

Sushiko has been in the family since 1884, and Sugiyama trained for more than seven years to become an itamae (i.e. a cook in a Japanese kitchen). But as wild fish become harder and harder to catch, his family business (as well as his standard-setting practices) face their biggest challenges to date.

In Austin, Texas, we meet chef Tyson Cole, a sushi chef who has a unique "New American" style - incorporating fruit and other untraditional ingredients. While in San Francisco, we are introduced to Casson Trenor, the person who helped open the world's first 'sustainable' sushi restaurant.

A committed environmentalist and author, Trenor, who now works with Greenpeace, advocates the total closure of threatened fisheries that supply the global sushi business with its raw materials.

Winner of the Special Jury Prize at the 2011 Seattle International Film Festival and the Audience Award at the 2012 San Francisco Green Film Festival, Sushi: The Global Catch poses some important questions that all sushi lovers should give thought to before placing their next order of sushi.

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