I’ve always noticed it. We’ve all always noticed it – White people love sushi (Note: if they don’t like eating it, they like the idea of it: small, compact and Asian. Not to mention it’s exotic ingredients and utensils.) And though many of the White sushi snobs flock to the high class sushi joints, they’re still very much apparent at my choice of sushi dining: Sushiland. Now, I’m no sushi connoisseur but I know a good price when I see one.

With that said, I’ve always noticed it. We’ve all always noticed it – nearly all the chefs at Sushiland are Mexican. What!? How could this be??? (That may be on the list of why White people don’t like Sushiland; They want their dining experience with an authentic Asian man to complete the scenario. But that’s another post.) So I got to thinking, what the hell? Then it dawned on me.. why Sushiland is as successful as it is.

You take two very hard-working minority groups and put them in a kitchen and it becomes a powerhouse. Both races have a rich (read: poor) history of labor here in the United States. You do the math (Exotic food + Minority labor) and you have a very [white] populated restaurant. I wonder if the owner is white…

Post inspired by: Stuff White People Like, #42 Sushi