Chris Jenkins (USA),
Originally from Long Island, New York, Chris Jenkins went to work and study at the Kushi Institute in Massachusetts in 1997, where he was kitchen manager for two years. Between 1999 and 2001, he worked at two Japanese restaurants - one in Asheville, North Carolina, and one in Great Barrington, Massachusetts. He returned to work as chef and manager in the KI kitchen in 2002. Chris completed the Macrobiotic Leadership Program in 2003, and started teaching at the Institute in 2005. Since leaving the KI kitchen in February 2012, he has cooked abroad for clients in their home, worked at an artisanal sourdough bakery, taught classes at the KI Summer Conference in New Jersey, and cooked for a market specializing in locally sourced, organically-grown food. He lives in Massachusetts and teaches at the Kushi Institute. You can read some of his recipes and thoughts on healthy eating at sixflavors.blogspot.com
A talk on a variety of fermented foods and their use in the macrobiotic diet.
The healing effects of salt-fermented foods such as miso, shoyu, umeboshi, pickles, and also tempeh, and natto will be explained.
Introduction to Sourdough Bread Baking
Discussion and demonstration of bread-making techniques.
Chris will show you how to make your own sourdough bread, from step one, the sourdough, to the delicious result: fresh sourdough bread on your table.
How to make a variety of brine pickles, miso pickles and sauerkraut.
Pickles are needed for better digestion. They help to break down plant quality protein into amino acids, the best materials for human protein.
How to make light broths for warm weather, and hearty stews and soups for when it's cold outside. Adjust your soups to your condition and to the weather, with a minimum of changes for better result.