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The Origins of Sushi; Baking with Kids; Bacon Crackerjacks

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Where did sushi come from, and what does the word mean? Trevor Corson, author of The Story of Sushi, gives the back-story on sushi in Japan and America. Sustainable seafood expert Paul Greenberg embraces the California Roll when ordering sushi but avoids bluefin tuna and farmed salmon. He explains how to dissect the menu next time you're at the sushi bar. Director David Gelb discusses the star of his film Jiro Dreams of Sushi, an 86 year old Tokyo sushi master serving the best sushi in the world, and Noritoshi Kanai remembers who his clientele was when he first brought sushi to the US in 1963. Mothers' Day is this weekend and Cindy Mushet advocates for spending time in the kitchen with the kids. She offers tips for how to get the most out of baking with children and how to embrace the mess. Arsenic has been in the news as of late. The adulterant has been found in apple juice, baby formula and brown rice syrup Patty Lovera tells us just what arsenic is and why we want to avoid it. Plus, Jonathan Gold raves about a new comer to the Santa Monica dining scene. He especially loves the house-made popcorn laced with brown sugar, chile and bacon, and calls it a "bacon crackerjack."

Banner image: Still shot from the movie, Jiro Dreams of Sushi