Friday, November 2nd in Bouley at Home and Bouley Test Kitchen
31 West 21st Street, Flatiron, NYC
Presenters
Dr. Sanae Okada
Professor
Dr. Elad Tako, PhD
Senior Scientist, Microbiome Research
Dani Chavez Bello
Chef R & D
Dr. Frank Lipman, MD
Author of ‘How to Be Well’
Dr. Ann Yonetani, PhD
Natto
Leda Scheintaub and Nash Patel
Dosas
Takuma Maruyama
Prevention of Locomotive Syndrome
Friday, November 2nd Symposium Program
Lunch Session I
11:00am – 3:30pm
11:00am – 2:00pm Demonstrations & Lunch
Dr. Okada – Japanese Biochemical PHD
Dr. Elad Tako – Senior Scientist, Microbiome Research
No Sugar & No Salt Pickles
Chef David Bouley and Chef Dani Chavez Bello Cooking Demos
2:00pm – 3:30pm Lectures (20 min lecture, 10 min Q&A)
2:00pm – Leda Scheintaub (Dosas & Kanji)
2:30pm – Dr. Frank Lipman
Dinner Session II
4:00pm – 9:30pm
4:00pm Demonstrations
Chef David Bouley and Chef Dani Chavez Bello Cooking Demos
4:00pm-4:30pm – Dr. Frank Lipman (Clinical Results to Support Microbiome and Immune System Health Utilizing Fermented Foods.)
4:30pm-5:15pm – Leda Scheintaub (Dosas & Kanji)
5:15pm-6:00pm – Dr. Ann Yonetani (Natto)
6:00pm Lectures (20 min lecture, 10 min Q&A)
6:00pm-6:30pm – Dr. Okada & Dr. Elad Tako
6:30pm-7:00pm – Takuma Maruyama – (Prevention of Locomotive syndrome)
7:30pm Dinner
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
Session II: Dinner & Demos 4:00pm-9:30pm (Dinner is at 7:30pm)
+ Dr. Sanae Okada
+ Leda Scheintaub
+ Takuma Maruyama
+ Dr. Frank Lipman, MD
+ Dr. Ann Yonetani, PhD
+ Dr. Elad Tako, PhD
+ Chef David Bouley
+ Chef Dani Chavez Bello
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 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.
Professor Sanae Okada
Tokyo University of Agriculture
Faculty of Applied Bio-Science, Department of Applied Biology and Chemistry
Specialty: microbiology, systematic microbiology, study of use of microbiology
Prof. Sanae Okada is a pioneer of the study of lactic acid bacteria, who revealed that there are two kinds of lactic acid bacteria, vegetable and animal, in his thesis published in 1988. He found out the vegetable lactic acid bacteria, which inhabits in vegetables and grains, has an ability to survive in any severe circumstance. Since then, people have remarked its effects on human’s health, especially, intestinal regulation and lowering cholesterol. In recent study, it is also found out that vegetable lactic acid bacteria has an effect to restrain cancers in human’s body. And a lot of companies have developed healthy drinks using vegetable lactic acid bacteria for past decades in Japan. Vegetable lactic acid bacteria inhabits in pickles, Miso, and soy sauce which are the most common ingredients in Japanese cuisine. Prof. Okada especially features “Sunki”, non-salted pickles from Nagano Prefecture in Japan, where is remarkably known for longevity.
Dr. Okada will demo and discuss these ingredients and their unique health properties:
- Sunki: fermented turnip leaves
- Goishi-cha: fermented tea leaves
- Sen-dango: fermeted sweet potato
- Koji: Aspergillus oryzae
Dr. Elad Tako Dietary minerals, physiological status and the microbiome:
Elad Tako is a research physiologist at the USDA/ARS, Robert W. Holley Center for Agriculture and Health at Cornell University. Dr. Tako’s formal academic training in Animal Science was completed in Israel at the Faculty of Agriculture, Food and Environment of the Hebrew University (Ph.D), additionally during his graduate and post graduate studies Dr. Tako was collaborated and trained at North Carolina State University and Cornell University, USA. Elad has a leading role in a multi-disciplinary research team that collaborates with several international institutions aimed at alleviating dietary mineral deficiencies in at-risk populations. Elad’s research approach utilizes both cellular and animal models to assess mineral bioavailability (including iron and zinc) in standard and biofortified food crops (including maize, beans and lentil). Additionally, his research focuses on better understanding the cellular pathways that participate and/or control iron and zinc intestinal absorption.
Dr. Frank Lipman, MD
Dr. Lipman will discuss clinical results to support microbiome and immune system health utilizing fermented foods.
For Dr. Frank Lipman, health is more than just the absence of disease: it is a total state of physical, mental, emotional, spiritual and social wellbeing. Dr. Lipman is a widely recognized trailblazer and leader in functional and integrative medicine, and he is a New York Times best-selling author of five books, How to Be Well, The New Health Rules, Young and Slim for Life, Revive and Total Renewal.
Chef Dani Chavez Bello Cooking Demos
+ Koji in different substrates (Rice, Quinoa, Buckwheat)
+ Miso with chic pea (Aspergillus oryzae )
+ Sourdoughs
+ Buckwheat (soba) vegan yogurt
+ Kefir
Dosas: The Addictively Delicious Fermented Crepes of South India
Learn how to make dosas, the light, crisp fermented rice and lentil crepes that millions of South Indians start their day with. Leda Scheintaub and Nash Patel, authors of Dosa Kitchen, will take you step by step through the master dosa recipe from their cookbook: sourcing ingredients, soaking the rice and lentils, grinding them into a batter, fermenting, and then making dosas for you to sample. Dosas are naturally gluten-free and dairy-free, and the fermentation process makes the rice and lentils more nutritious and digestible and gives dosas their distinct sour flavor. Leda and Nash will also teach you to make kanji, a pungent probiotic-rich beet and carrot drink from India that’s enjoyed as a digestive and instant pick-me-up.
Nash Patel is the co-owner and chef of Dosa Kitchen, a food truck in Brattleboro, VT, and the co-author of Dosa Kitchen. He was born to an Anglo-Indian family in the southern Indian city of Hyderabad.
Leda Scheintaub is the co-owner of Dosa Kitchen. She trained as a chef at the Natural Gourmet Institute in New York and is a recipe tester, editor, and writer. She is the co-author of Dosa Kitchen and author of Cultured Foods for Your Kitchen and has contributed to many other titles.
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.
Takuma Maruyama
Takuma Maruyama is pursing a PhD at the Tokyo University of Agriculture and Technology, Tokyo, Japan, Applied Protein Chemistry Laboratory.
PAPER (in English)
Olive leaf extract prevents cartilage degeneration in osteoarthritis of STR/ort mice. Maruyama T, Kamihama H, Watanabe M, Matsuo T, Matsuda K, Tanaka A, Matsuda H, Nomura Y. Bioscience Biotechnology Biochemistry. 2018 Jul;82(7):1101-1106.
Takuma Maruyama is tackling the problem of Locomotive Syndrome, which affects super-aging societies like Japan and the United States. With more people living until 100, the age range and span of “sunset” years with mobility problems increases. Takuma is studying the proteoglycan (PG’s) in foods like “Hizu Namasu”, a Japanese dish made of fermented salmon facial cartilage and vinegar. Proteoglycan is showing in lab studies on mice to have a positive effect on synovial membrane, the membrane that wraps the cartilage, holding in the synovial cavity fluid, providing cushioning for our joints.
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A category of the utilization on the lactic acid bacteria living in Japanese traditional fermented foods
Sanae Okada
I will introduce the activity as a researcher of lactic acid bacteria as follows.
Lactic acid bacteria (LAB) are generally well-known as the microorganism participating in the fermentation of yoghurt.Many persons in the world know of benefits to be got from LAB participating in yoghurt.Many Japanese also understand it. Therefore, Japanese eat yogurt very well. Much yogurt products are sold at markets and convenience stores of Japan, from it we can understand it easily.
At the mention of LAB, most people will automatically think of fermented foods using milk as raw material. Among the fermented milk-products yogurt is perhaps the best known of all.
The new product including LAB of a new concept came to be sold in recent Japan. The LAB of the new concept are them living in traditional fermented foods of Japan; fermented vegetable (tukemono), fermented soybean (miso and shoyu) and so on. Almost all of fermented foods of Japan are made of vegetations, in which some of LAB living have higher activity of benefits on human health maintenance than dairy-LAB for the fermented milk products. The LAB of the new concept are called Shokubutusei-nyusankinin the Japanese that is a meaning of the fermenting-plant origin LAB（plant-LAB）in the English.
The new product containing Shokubutusei-nyusankinis a kind of refreshing drinks made of mix juice from vegetables and fruits. It is a soft drink of low calorie, low protein and low fat and contained the plant-LAB which brings some kind of benefit of the high quality in human health maintenance. A lot of the Japanese woman drink it willingly, because their bowel movement improve.
Shokubutusei-nyusankin (plant-LAB) is a new concept for LAB advocated by Okada.The Shokubutusei-nyusankin(plant-LAB) is just LAB living in fermenting-vegetations, therefore they can not be taxonomically isolated from LAB-world. The name, Shokubutusei-nyusankin(plant-LAB), was acquired for the purpose of distinguishing the difference of the habitation place from the lactic acid bacteria in the fermentation of milk (dairy-LAB).
Recently, many Japanese scientists made clear that the plant-LAB have unique-characteristics compared with dairy-LAB as follows. The plant-LAB are living in more severe environment than dairy-LAB, namely a lot of inhibitory compounds from vegetations are contained in the environments they are living. Therefore the plant-LAB can survive in severe environments such as the stomach-acid or the intestinal juice, and they can arrive at the large intestine of us with living cells. Moreover, some strain of plant-LAB has the immunostimulation activity that is stronger than dairy-LAB.
Japanese did not have the dietary habit to eat dairy products for a long time until around the end of 19 century. A lot of lactic acid bacteria live in not only fermented dairy products but also Japanese traditional fermented foods composed of vegetations.
Japanese did not eat dairy products containing dairy-LAB historically, but had been contacted with plant-LAB contained in traditional fermented foods composed of vegetations for a long time. It is estimated that Japanese had been able to get various benefit of high activity from plant-LAB for keeping their health maintenance.
We recently knew that we can obtain various benefit same as dairy-LAB from plant-LAB in the Japanese fermented foods. The benefits from plant-LAB are generally higher level than them from dairy-LAB. We knew these, and it began to utilize the plant-LAB for everyday life as refreshing drinks of a new category.
The plant-LAB of a new concept is recognized worldwide and we hopes that it helps the health maintenance for world people.
The research field of the plant-LAB developed in my university (TUA). TUA is a research stronghold for the plant-LAB of not only Japan but also world. I want to develop the study-interchange on LAB with each EU country where the research of the fermented milk develops.
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I would like to introduce traditional Japanese fermented foods that are not so famous.
- 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).
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