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

All Day, November 2, 2018
Session I:  Lunch & Demos 11:00am–3:30pm (Tickets Fully Committed)
Session II: Dinner & Demos 4:00pm-9:30pm (Tickets Available – Dinner is at 7:30pm)

Chef David Bouley and Professor Sanae Okada, from Nagano Prefecture, the superior centennial Blue Zone (highest concentration of centennials in Japan) in collaboration with Dr. Elad Tako, PhD, a research physiologist studying the microbiome and that simple changing of nutrients can create new profiles of health, at the USDA/ARS, Robert W. Holley Center for Agriculture and Health at Cornell University and special guests will present an All Day 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, vinegars, sourdoughs, buttermilk, buckwheat (soba) vegan yogurt, kefir, koji in different substrates (Rice, Quinoa, Buckwheat), miso with chic pea, kanji and dosas. You will learn the basic uses of these ingredients and techniques so that you can develop your own taste ideas and, of course, health benefits.

Learn how to power the microbiome and strengthen the immune system via interactive presentations and cooking demos. Taste biodynamic wines, unfiltered sake and sour beer.  This will be a unique day of authors, doctors,  nutritionists and chefs.