Not long ago, most Americans would have considered it crazy to eat raw fish -- let alone enjoy it. But today, sushi's popularity has soared, with supermarkets across the country employing local sushi chefs. From California Sushi Academy to Oregon wasabi farms, learn about the biology of the sea and the origins of this Japanese fast food.
http://thekojonnamdishow.org/shows/2007-06-04/sushi-z
Sushi A to Z
Listen Monday, Jun. 4, 2007 at 1:27 p.m. in Arts & Culture, Economy
CD or 
TRANSCRIPT of this program.
Guests
Trevor Corson
Author, "The Zen of Fish: The Story of Sushi, from Samurai to Supermarket" (Harper Collins)
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