Fermented Foods in the USA & France and Their Benefits
Time & Location
About the Event
Please join our Seattle and Paris Chapters on Monday, March 22nd for a LDEI Zoom Table Talks event as our international, dynamic team of Dames presents Fermented Foods in the USA & France and Their Benefits - an online forum that is engaging, informative, and fun.
Our panel will discuss the benefits of fermented foods in the diet and the important role fermented foods and beverages play in French and American cuisines, and why fermented foods are gut superstars. Instead of a science-heavy presentation, this will be a lively conversation so you can participate! What would you like to ask the panel about fermented foods and gut health? What do you really want to know about the gut microbiome? How much do you know about the bacteria that reside in fermented foods like wine, kimchi, sauerkraut - and how to creatively incorporate fermented foods into daily meals?
Seattle Dame Julie O’Brien has made it her mission to produce fresh ferments packed with crunch, tang, and zest, while showing folks all the delicious ways that they can incorporate these extraordinary foods into their daily meals. Author of Fresh & Fermented (Sasquatch 2014), Julie has been infusing foods with her fresh ferments for more than a decade now at Firefly Kitchens.
Will DePaolo, PhD, is an immunologist and gut microbiome specialist at the University of Washington Medical Center. He is a principal investigator (scientist!) heading up his own laboratory, DePaolo Lab, and director of the U of W CMiST (Center for Microbiome Sciences & Therapeutics). His research focuses on intestinal disease and nutrition.
France based food writer Dame Rosa Jackson, founder of Edible Paris, has a passion for nutrition and obtained a Certificate in Dietary Counselling at the Institute of Health Sciences in Dublin. Her classes are peppered with advice on how to select the healthiest ingredients and prepare them in ways that preserve their nutrients and minimize intolerances.
An accredited sommelier with many certifications in French and Italian wine, Paris Dame Viktorija Todorovska teaches wine courses and leads cooking classes and tours for Les Petits Farcis. She has written several books on the food and wine of Italy and France. Her latest book, Provence Food and Wine: The Art of Living introduces readers to the different styles of rosé.
As a food and nutrition educator and a skilled communicator, Seattle Dame Martha Marino promotes delicious, nutritious food as part of a healthful diet. Her background provides a unique combination of a love for food, foundation in nutrition science, knowledge of local farmers, culinary skills, awareness of consumer food trends, culinary skills, and years on her family’s citrus orchard.
To attend the LDEI March Table Talks: Fermented Foods in the USA & France and Their Benefits, admission is free. Donations help us elevate the careers of women in food, beverage & hospitality. Let us know your questions about fermented food and gut health. We will answer the questions submitted, but our hope is that we also have some back-and-forth Q&A as questions / comments arise during our time together. We hope to see you on March 22nd.