To avoid waste, we utilize what we call “the sushi technique” for our furniture. The technique is based on our observation of how a sushi chef separates the different cuts of fish by quality, then distributes them into different types of sushi: the highest quality cut, sashimi, is served as a simple bite-sized slab of fish - alone and beautiful. The second quality cut goes into nigiri; a nice cut of fish on a bed of rice. The lowest quality cut is smaller and more irregular in shape so it fits nicely into the maki (rolls). Nearly all the meat gets used, and it's a major reason that the simple rolls are less expensive than sashimi. It’s also the reason that sashimi looks and tastes the best. Coming full circle to furniture, some of the larger cuts we make for furniture parts would leave a lot of material waste, but instead of throwing medium sized extra bits away, we use them to cut out parts for our tectonic animals. The smallest pieces are utilized in test prototypes, for shims, and substrates.