Miya's, 68 Howe Street, New Haven, CT (2026)

11/01/2025

In the cocktail room, my friends sip invasive Japanese barberry sake — the perfect pairing for Chinese mystery snails stuffed with blue catfish, both invasive species.

It’s the beginning of a dinner featuring invasive species and wild weeds — every dish crafted from original recipes that and I created together.

Each dinner takes a week to prepare and unfolds in my home — slowly, personally, and to its own rhythm. It’s the opposite of the industrialized, mechanized, uniform world beyond. Every night becomes a living masterpiece—created with you.

Each is meant to be profoundly meaningful — something that shifts perspective, nourishes the soul, and even transforms.

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Communion: A Living Art Experience

Communion is an intimate, multisensory dining journey that celebrates nature, connection, creative exploration, and expression.

It offers two immersive journeys — The Coastal Pilgrimage (June–October) and Sushi in the Wild (November–May) — each limited to just ten guests, offered ten times a year.

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The Coastal Pilgrimage
A coastal foraging adventure culminating in an epic feast celebrating nature, art, and connection.

Approximately 8 hours | June–October | Limited to 10 guests, ten times a year

The day begins on the craggy, wild shores of Milford, Connecticut, where you’ll wade into the elements — drag-netting for smelt, hunting invasive crabs, and gathering clams, oysters, snails, and seaweed.

As the tide recedes, the journey flows inland to Miya’s in the Wild, at my family farm in Woodbridge. There, you’ll do terrestrial foraging, and experience the day’s harvest transformed into sushi creations inspired by ancient and Indigenous traditions that reach back across millennia.

$768 per guest + CT sales tax

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Sushi in the Wild
A private sushi bar experience at my home, featuring original recipes crafted from local wild and invasive species — exclusively for you and your guests.

Approximately 5 hours | November–May | Limited to 10 guests, ten times a year

$655 per guest + CT sales tax

Every bite, every story, every moment — woven together into an unforgettable, ethereal living work of art.

This bowl — with its beautiful undulating form — was crafted by the brilliant Jennifer Martin Adamson for Pulitzer Prize–winning journalist Chris Chivers’ New York Times story on invasive green crabs, which we featured in a special dinner at Miya’s in the Wild.

09/25/2025

WWOOF Exchange Opportunity – Woodbridge, Connecticut

WWOOF (World Wide Opportunities on Organic Farms) is an exchange program where volunteers work on organic farms in return for food, lodging, and hands-on learning in sustainable living. With me, it will be about three hours a day in exchange for housing, nourishing food, meaningful projects, and mentorship/friendship.

I’m a chef based in Woodbridge, Connecticut, where I live with my family, my cat Blue, and a steady flow of friends—each of us bound by a devotion to making the world a better place. My work centers on transforming weeds and invasive species into nourishing food, finding beauty and purpose in what’s often overlooked.

Most of my days are spent with loved ones, farming, foraging, and cooking—mainly for our household. The rest of my time goes into research, recipe experiments for future projects, and the occasional curated event on sustainability.

Our home has extra rooms, plus a camper for those who prefer privacy or a deeper connection with nature. The kitchen is always open, the fridges always full, and meals—many foraged or grown right here—are available around the clock. You’ll never go hungry here; food and the joy of sharing it are central to our way of life.

I love to read, dive into deep conversations, and keep learning. I try to live and eat in ways that connect me to both people and nature, and I stay fit without being obsessive. That said, hand me a hot dog at your backyard BBQ and I’ll savor it with joy.

Right now, I could use help with projects like setting up indoor black soldier fly farm, freeze-drying wild greens—just a few things off the top of my head.

If this sounds like the adventure you’ve been looking for, reach out to me at [email protected]. Share a bit about who you are and the experience you’d most love to have.

09/03/2025

🍝 Rotelli alla Wild Chinese Nonnino

👴🏽 Dad wanted pasta, so I made him a dish that’s as tasty as it is protective—one you can riff on for the nonnino in your life.

🌿 Where Pleasure Meets Medicine
We eat this way because it’s delicious—bright, herby, full of surprises. The health perks? Just gravy. Herbs + greens calm inflammation, flood us with antioxidants, sharpen the mind, and bolster immunity. Leafy greens brim with nitrates that flip into nitric oxide, a molecule that relaxes vessels, lowers blood pressure, and keeps circulation humming. Wild plants bring their own bonus: living microbiomes that help rewild the gut and restore balance.

Fermented cauliflower + tofu add a deep, ocean-like richness—plus probiotics for happy bellies. Cauliflower packs sulforaphane, a cancer-fighting superhero. Tofu brings complete protein + isoflavones, tied to stronger bones + healthier hearts. And raw garlic? I want my loved ones to share garlic breath with me—it keeps disease (and maybe vampires) at bay. Bold flavor, loaded with allicin, linked to lower BP, better cholesterol, stronger immunity.

📖 Recipe
1. Boil rotelli in salted, olive-oiled water until al dente (~9 min). Drain.
2. Purée fermented cauliflower + tofu w/ roasted garlic + olive oil.
3. Return pasta to pot, fold in sauce until luxuriously coated.
4. Stir in 2 cloves raw garlic—heat softens bite but keeps fire.
5. Toss in basil, shiso, oregano, lamb’s quarters, chickweed, nettle, dandelion, shaggy soldier, mizuna, hibiscus—just until wilted + fragrant.
6. Finish w/ Parmesan snow, sparks of red pepper, crack of black pepper thunder. Garnish w/ extra herbs or blossoms. Serve hot + watch the smiles bloom.

09/02/2025

Today’s table is a family effort: Dad’s lunch of blue crab I caught by hand — soft shell curried and fried, hard shell steamed with foraged bladderwort, kelp, and wakame — served with smashed potatoes and vegetables Mom gathered, wild and homegrown from the land and sea around us.

And in meals like this, I feel us quietly reunited — with my people, with the shore, with the living world that still wants to feed, hold us, with my people, with the shore, with the living world that still longs to feed us, embrace us, and walk with us.

I’m not trying to go back to being a hunter–gatherer or subsistence farmer. What I am trying to do to slowly realign myself with the truths nature we have been aligned with for most of human history.

We were never meant to be boxed in, sitting still for hours in cubicles, grinding through mind-numbing work that serves no purpose except to keep the machine running. Our movements once had meaning — unlike so many jobs today we know are pure bu****it, slaving away for the man. We evolved living and eating simply, walking miles each day, using our bodies constantly. We couldn’t hoard or clutter our nomadic homes. We lived generously through reciprocity, slept and woke with the sun, moved with nature’s rhythm, and thrived in the abundance of time and space made rich by community.

For over 300,000 years, we’ve been wired for simplicity, reciprocity, rhythm, and belonging. On the coast, searching tide pools by the beach grass for crabs, the feeling consumed me — the satisfaction of an ancient desire, and the restlessness, anxiety, and dissatisfaction dissolving in ways no bright new discovery on a supermarket shelf ever could.

08/06/2025

Happy Birthday to a most beautiful soul—my best friend, my brother, Ted.

This year’s been no easy road, but you’ve moved through it with grace and a heart full of love.

So grateful to you all—our friends who’ve carried light with us along the way.

08/04/2025

My heart swelled when I saw the news and photos: for the first time ever, inmates have earned Yale degrees from within prison walls—a radiant light in the midst of a segregationist, inhumane, and corrupt system.

07/25/2025

I come from a family of immigrants, and much of Miya’s decades-long success was built alongside the hard work of other immigrants—including undocumented ones—who paid taxes at Miya’s and were among the millions who contributed billions to our Social Security system, despite never being eligible to collect its benefits.

While my Chinese immigrant dad’s out here helping our veggies grow, this government is still trying to deport the very people who nourish us—and who’ve long been vital to this great, but at times idiotic, immoral, and criminal nation of ours.

According to economists and government analyses, mass deportation would cost far more in the short term, while mass amnesty is far more likely to strengthen the economy over time.

But beyond economics, the way we continue to treat minorities—and let’s not forget the Palestinians—is inhumane, immoral, and criminal.

Here’s a famous quote worth remembering—from N**i Germany, a time that mirrors ours in far too many ways. When Hi**er came to power, for most Germans, it was business as usual—just like it is for most of us today, as this government commits crimes at home and abroad while we carry on, business as usual.

“First they came for the socialists, and I did not speak out—
because I was not a socialist.

Then they came for the trade unionists, and I did not speak out—
because I was not a trade unionist.

Then they came for the Jews, and I did not speak out—
because I was not a Jew.

Then they came for me—and there was no one left to speak for me.”

—Pastor Martin Niemöller

07/24/2025

Miya’s in the Wild is the evolution of my mom’s little sushi bar into something slower, more intimate—experiences rooted in nature, connection, and the kind of moments that teach, spark bold change, and offer tools for reflection and transformation—all while having a really good time. We’re currently building next year’s calendar, featuring new experiences we’re creating in collaboration with masters across a wide range of fields—because food touches everything that matters—and we can’t wait to share what’s coming.

07/22/2025

Some say our longing for the sea is ancient—that we are drawn to saltwater places because we once belonged to them, cradled in the ocean’s womb long before we ever walked the land.

From the murky, seaweed-strewn, craggy shores of Long Island to the shimmering turquoise waters of the South China Sea, my brother and I have always felt the deep pull of saltwater in our bones.

These days, a vital part of his healing is returning to those familiar shores where we spent our childhood summers—swimming, fishing, foraging—letting the rhythms of the sea restore what the world has worn down.

A growing body of science now echoes what we’ve always felt: the ocean—the sea, all bodies of salt water—has a unique power to rebalance and reinvigorate us.

From the transdermal absorption of magnesium and the negative ions in ocean air to buoyancy, hydrostatic pressure, the quiet activation of the vagus nerve, and the deep psychological reset it can bring—nature’s saltwater places are both therapeutic and medicinal. But just as importantly, they return us to a time when life was sweet and simple, when we still navigated the world with our hearts first.

Sitting on a big rock, Dad called from the shore, “Don’t go too far!”—just as he had nearly half a century ago.

Ted stood with the water up to his neck—buoyant, free again, home again.

07/20/2025

I’m months behind on getting the garden going, but I’m determined—because Mom, Dad, and Ted have always kept gardens, I know how much it will mean to them to have a garden of their own again.

Tim and I finally got all the seedlings I’d started into the ground. They were stunted and root-bound from the delay, so we’ll see how they do. Mom pitched in with the weeding, Dad handled the mulching, and Ted mowed the grass around the beds. A couple months earlier, Gabriella had helped too, but the weeds came back fast, and I just couldn’t keep up.

At last, it was done. Then, as if to thank us, a single late-season asparagus spear—thinner than a chopstick—poked up through the soil. Dad picked it and handed it to Ted, who had just joined us in the garden—surprising me, because it showed initiative his brain injury had once taken away.

One by one, each of us had contributed. The garden brought us together. It got our old, broken bodies moving, put us in the sun and fresh air, our hands in the dirt and on the plants. It was nature’s medicine—healing us in ways that can’t be measured. The transformation was clear—visible in the beds, and deeply felt, blooming within us, as we waddled forward, cane and walker in hand, into the next chapter of this wonderful journey.

07/19/2025

And so began another visit with Uncle Bun—always with a request to hunt for invasive shore crabs, and often discovering other treasures along the way, like a seagull egg nestled in the sand.

When a child is raised in close relationship with nature, she will return to it throughout her life to restore herself—just as surely as birds and sea turtles find their way back home.

Crabbing isn’t just about catching crabs. It’s about building a relationship with nature—one we can always return to for nourishment, renewal, and a reminder of the power of presence and simplicity in a world that so often pulls us toward distraction and disconnection.

Miya's

11/01/2025

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