When local sushi chef Marisa Baggett leads her sushi classes for kids, she’s not only teaching how to create the perfect roll, she’s also giving them lessons in sustainability and nutrition.
“It’s important to eat foods as close to their natural state as possible,” she says.
And now she’s looking to spread the word further with her Sushi, Yall: A Southern Sushi Project, which has a goal of “800 kids, 35 workshops, 15 towns, 1 heck of a sushi trail left behind.”
