Inside its exhibit hall, behind panes of glass, in a white-lit lab, a team of restorers works on an ancient Byzantine floor: 44 square yards of stone shards rescued from Lot’s Cave Monastery.

Akemi Yokoyama, a London-based Japanese chef and washoku teacher, said: “Fundamentally, sushi has to be prepared fresh. The problem with the supermarket sushi is the shelf life.”[…] Washoku has edicts on everything from the angle of a chef’s hand as it moulds a piece of sushi rice, to the adornment of seasonal sprigs of foliage – all part of a quest for harmony and balance in flavours, colours and presentation.

She smilesmirked supercilious (wept! aren't men?), but, lightward gliding, mild she smiled on Boylan.

Whether you ship Choni or Bughead, if you're a Riverdale fan you don't want to miss this year's Riverdale conference […]