Sushi Denver is the unofficial headquarters of the sushi industry, and it’s an increasingly popular place to eat and drink in Colorado.
But it’s also an unofficial headquarters for the state’s biggest food trend, sushi.
A recent investigation by The Washington Times found that in a year-and-a-half of surveying more than 100 restaurants, the sushi market has grown by as much as 50% in size and that it’s becoming increasingly crowded.
It’s the kind of fast-food phenomenon that makes for great food, but can also lead to food poisoning.
That’s what happened to a 20-year-old woman in Colorado Springs who recently returned from Japan.
The woman, who wished to remain anonymous, was visiting her mother in California, where she had been staying, for Thanksgiving.
The next day, the woman was sick and had trouble breathing.
“My mother said, ‘Why are you sick?'” she recalled.
“I said, I’m not sick, I just don’t want to go to Japan.
I said, it’s the sushi.
She said, OK.
‘I can’t make sushi.’
She said she couldn’t make any sushi.
‘Well, why do you have to make sushi?'”
In a country with a long history of sushi-eating, this is a common occurrence.
In the 1970s, sushi became a hot commodity in the United States.
At the time, most Americans enjoyed a quick bowl of rice with a side of salad.
Now, the trend has become a fast-casual affair.
The problem: People often miss out on the delicious, tangy, slightly salty and often slightly bitter flavor of the traditional Japanese sushi.
“Sushi deniers have long maintained that sushi is a non-food, but the reality is it’s a culinary product that can be eaten,” says Michael J. Miller, a food historian at Colorado State University and the author of The Encyclopedia of Sushi, the book on the subject.
He also says that the sushi deniers are often unwilling to acknowledge that there is a huge difference between the flavor and taste of the meat and the rice.
“When you eat sushi, you are not eating the same thing,” Miller says.
“You are eating a very, very different type of food.”
The Times article also documented some of the ways that the food industry has grown.
“This year alone, sushi restaurants in Colorado have opened in about 50 new restaurants,” the article noted.
“They are expected to add another 3,500 seats to the existing dining area.”
Miller said he has seen this trend in a number of cities, including San Francisco, where restaurants have been opened in the past few years.
In Colorado Springs, where Miller is the local chapter president of the International Sushi and Sashimi Society, he’s seen a similar growth.
“A lot of restaurants are opening, and that’s a good sign that people are coming back,” Miller said.
“We have a huge amount of food that has been served in the city.
That means that people want to eat.”
It’s not just the food that’s changing, though.
Sushi has become an integral part of the cultural landscape in Colorado, where the state is considered a cultural melting pot.
Many restaurants have opened since the beginning of the 20th century, and many are now open daily.
And it’s all because of the passion and enthusiasm of the people who come to these restaurants.
“Everyone is so passionate about sushi, and everyone wants to come,” Miller noted.
The Japanese are famous for their cuisine.
They were the first to bring a rice noodle dish to the United Kingdom, and have become a major tourist draw.
But even in the U.S., the popularity of sushi and the sushi restaurants are not just a matter of taste.
The U.K. government has issued a number “red alert” warnings, which are issued when food safety issues are found in the country.
The warning means that there are serious concerns about a potentially hazardous food that could pose a health risk.
For example, if sushi is contaminated with a mold that causes gastric distress, a red alert would be issued. And the U