Description

An Interactive Day of Taste and Health

Detailed Symposium Program To Be Announced

A full day of lectures, food demonstrations and tastings that define health and nutrition.

Dr. Sanae Okada
Leda Scheintaub
Takama Maruyama, PhD
Dr. Frank Lipman
Ann Yonetani, PhD
Chef David Bouley
Chef Dani Chavez Bello

Chef Bouley, Dr Okada, from the superior Blue Zone of longevity, Nagano Prefecture, the highest concentration of centennials in Japan, in collaboration with food physiologists at Cornell University to present a symposium on fermentation. Explore how to interject the benefits of fermentation into your most enjoyable dishes with saltless and sugarless pickles, fermented beverages, sauces and soups. Learn how to power the microbiome and strengthen the immune system. This will be a unique one of a kind day of authors, Doctors and nutritionists. A full list of presenters and content will be posted soon. Please save the date – November 2nd.

Dr. Okada will demo and discuss these ingredients and their unique health properties:

Sunki: fermented turnip leaves (participate lactic acid bacteria)
Goishi-cha: fermented tea leaves (participate lactic acid bacteria and molds).
Sen-dango: fermeted sweet potato (participate molds).
Koji: Aspergillus oryzae is a magic fungus marrying enzymes, health & umami

Dr. Ann Yonetani will discuss the cultural history, uniquely powerful health benefits and culinary versatility of Natto, an ancient Japanese fermented superfood.

Ann Yonetani is founder of a NYrture Food, a company producing premium Natto in Brooklyn, and a microbiologist with life-long passions for both food and science. As a professor at the New School university in New York, she teaches about the intersection of these two worlds in the Food Studies department. Before becoming a natto maker, Ann worked for over 15 years as a biomedical research scientist in labs at Columbia University, Harvard Medical School, UCSF, Cold Spring Harbor Laboratory and the Basel Biozentrum. Along the way, she also enjoyed cooking in restaurants and soup kitchens in Philadelphia, San Francisco and Boston. She received her BA in Biology at the University of Pennsylvania, MS in Biochemistry from the University of California, San Francisco, and PhD in Microbiology from Columbia University College of Physicians & Surgeons.