At NYC’s Nakaji, third-generation sushi chef Kunihide Nakajima solidifies his family’s legacy through his food. Taught by his father, Nakajima makes dishes using ingredients like melons, whelk, eel, ...

A few American politicians are taking a stand for octopus-kind by introducing a bill that would ban the commercial farming of the eight-armed mollusc in the United States, while also prohibiting the ...