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DTSTART;TZID=America/Toronto:20210107T183000
DTEND;TZID=America/Toronto:20210107T200000
DTSTAMP:20261006T005615
CREATED:20201202T173426Z
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SUMMARY:Cultivating the Next Generation of STEAM Thinkers
DESCRIPTION:What is STEAM education? How is it different from STEM education? In this talk\, Dr. Rie Kijima (University of Toronto and SKY Labo) and Dr. Mariko Yang-Yoshihara (Stanford Program on International and Cross-Cultural Education & SKY Labo) will discuss key concepts related to STEAM learning in the 21st century. Discussion will include the gender gap in STEM\, what it takes to reverse this trend\, and the importance of key mindsets\, such as failing forward and thinking out of the box. The talk will centre around an innovative education program offered for female youths in Japan that utilizes design thinking to cultivate the next generation of STEAM thinkers. \n\nThis is an exclusively online event to begin at 6:30 PM EST on Thursday\, January 7. Registration is required. A link to the talk will be sent to the registered email address 24 hours prior to the start of the event. There will be Q+A session immediately following the event.\n\n\nRie Kijima is an assistant professor at the Munk School of Global Affairs & Public Policy\, University of Toronto. Her research addresses topics such as international assessments\, education reforms\, gender and STEAM learning. Previously\, she was a Lecturer and Interim Director in the International Comparative Education/International Education Policy Analysis Program at the Stanford Graduate School of Education. She received her Ph.D. and M.A. in International Comparative Education from Stanford University and her B.A. from International Christian University in Tokyo\, Japan. She has previously worked at the World Bank as an education consultant specializing in monitoring and evaluation and traveled frequently to Morocco\, Tunisia\, Vietnam\, and Laos. She has been affiliated with the Stanford Program in International and Cross-Cultural Education\, Keio Graduate School of Media Design\, Japan International Cooperation Agency\, Silicon Valley Japan Platform\, and the United States Japan Council. She is the Scott M. Johnson Fellow of the United States Japan Leadership Program. In 2016\, she co-founded SKY Labo\, an education non-profit organization to promote inquiry-based approaches to STEAM learning. She co-authored a book on Design Thinking and STEAM Education which was published by Asahi Shinbun Press in January 2019 (Japanese only). She was featured as one of 100 women entrepreneurs around the world by Forbes Japan in March 2019. \n\n \nMariko Yang-Yoshihara is an instructor at the Stanford Program on International and Cross-Cultural Education (SPICE) and an affiliate professor at Ritsumeikan University. She utilizes design thinking and inquiry-based pedagogies to design\, develop\, and facilitate online and in-person courses that explore topics including entrepreneurship\, global citizenship\, and research methods targeted from high school to graduate students. As a researcher\, Mariko is currently investigating the aptitudes\, motivations and career trajectory of individuals who do innovative work in science and technology. Her academic works can be found in the volumes published by the MIT Press (1999)\, the Tokyo University Press (2016)\, and Hakuto Shobo (2019)\, as well as in the Journal of Science Policy and Research Management (2014). In 2016\, Mariko co-organized the Stanford-Silicon Valley U.S.-Japan Dialogue: Womenomics\, the Workplace\, and Women and published the final report. That same year\, she co-founded SKY Labo\, a Japanese non-profit organization to empower girls with “STEM + arts/humanities” (STEAM) education. Her co-authored book on STEAM education and Design Thinking (Asahi Shinbun Press\, 2019) has sold over 8000 copies in Japan. Mariko received Ph.D. and M.A in Political Science from Stanford University\, B.A. in Political Science from the University of California\, Irvine\, and B.A. in Literature from the University of the Sacred Heart in Japan.
URL:https://tr.jpf.go.jp/event/kijima-and-yang-yoshihara/
LOCATION:Virtual
CATEGORIES:Lecture
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
GEO:43.6710978;-79.386063
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210115T090000
DTEND;TZID=America/Toronto:20210117T210000
DTSTAMP:20261006T005615
CREATED:20201222T165508Z
LAST-MODIFIED:20210118T013503Z
UID:50617-1610701200-1610917200@tr.jpf.go.jp
SUMMARY:Healthy Hakko: Part 1 Talk with Dr. Rath and Dr. de St. Maurice
DESCRIPTION:Sushi and miso soup are often served together in Japanese restaurants. But what does sushi have to do with fermented food? What other uses are there for miso aside from making soup? In this first part of our Healthy Hakko series\, Dr. Greg de St. Maurice (Keio University) and Dr. Eric Rath (University of Kansas) sit down to discuss the little-known history of fermented sushi\, regional variations of miso\, and the gastronomical possibilities of these foods today. \n\nThis talk is a pre-recorded event. Register below to receive a private link to view the talk during the event dates.\n\n\n \nGreg de St. Maurice is tenured Assistant Professor in the Faculty of Business and Commerce at Keio University. He also serves as Vice President of the Association for the Study of Food and Society (ASFS). He received his Ph.D. in Cultural Anthropology from the University of Pittsburgh in 2015. His key research interests include globalization\, taste\, “place” and place brands\, culinary heritage and local foodways\, and Japan. The focus of his recent research is the dynamism of local foodways and agricultural systems in the context of globalization. This research has appeared in the journals Gastronomica\, Food\, Culture\, and Society and several edited volumes. Current projects study the transcultural transmission of culinary skills and knowledge\, apply critical nutrition studies to the Japanese context\, and examine cuisine as craft. \n\nEric C. Rath is a professor of history at the University of Kansas where he teaches courses on food history and premodern Japan.  A specialist in Japanese food\, his books include Food and Fantasy in Early Modern Japan (2010)\, Japan’s Cuisines: Food\, Place and Identity (2016)\, and the forthcoming Oishii: The History of Sushi (Reaktion Books\, 2021).  He is also a member of the editorial collective of Gastronomica: The Journal for Food Studies. \n\nHEALTHY HAKKO Talks and Discussions \nJan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food) \nJan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert) \nJan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai\, Sake sommelier) \nJan. 29-31 > Sandor Katz (fermentation revivalist\, author and educator) and Shiori Kajiwara (koji specialist\, Koji Flowers\, Hidamari) \nHEALTHY HAKKO Documentary Films \nJan. 15-17 > Dashi\, Essence of Japan & Shoyu\, the Secrets of Japanese Cuisine Directed by Shohei Shibata \nJan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii \nJan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima \nJan. 29-31 > Fermented Directed by Jonathan Cianfrani
URL:https://tr.jpf.go.jp/event/rath_and_de_st_maurice/
LOCATION:Online
CATEGORIES:Lecture
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210122T090000
DTEND;TZID=America/Toronto:20210124T210000
DTSTAMP:20261006T005615
CREATED:20210111T154218Z
LAST-MODIFIED:20210117T184814Z
UID:50806-1611306000-1611522000@tr.jpf.go.jp
SUMMARY:Healthy Hakko: Part 2 Talk with Dr. Lyman and Dr. Lee
DESCRIPTION:From soy sauce to miso to sake to shochu\, these iconic Japanese foods and drinks are all made possible with the help of a mighty microorganism commonly known as “koji.” What exactly is koji and how did koji come to play such an important role in Japanese fermentation? In this second part of our Healthy Hakko series\, we talk to Dr. Stephen Lyman (shochu ambassador) and Dr. Victoria Lee (historian\, Ohio University) about the history of fermented Japanese drinks\, the tireless little worker that is koji\, on-going scientific endeavours to identify and categorize different kinds of fermentation microbes\, and much more. \n\nThis talk is a pre-recorded event. Register below to receive a private link to view the talk during the event dates.\n\n\nDr. Stephen Lyman is a clinical epidemiologist affiliated with Weill Cornell Medicine in New York City\, but in some circles\, he is better known as the first shochu and awamori ambassador officially recognized by the Japanese government. A leading American expert on shochu\, Dr. Lyman has spent time working in both sake breweries and shochu distilleries. Aside from being a medical educator and entrepreneur\, Dr. Lyman is also an author. His book\,  The Complete Guide to Japanese Drinks\, was nominated for the 2020 James Beard Award. Today\, Dr. Lyman resides in Fukuoka\, Japan. \n\nDr. Victoria Lee received her Ph.D and MA in History from Princeton University\, and her M.Sc. in History of Science from the University of London. Dr. Lee was a Japan Foundation Fellow from 2010-2011\, after which time she carried out research as a postdoctoral fellow at the Max Planck Institute for the History of Science in Berlin. She has taught at Rutgers University and is an assistant professor of History at Ohio University. She is currently a Fellow at the the Institut d’études avancées de Paris. Dr. Lee is the author of The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan\, forthcoming from the University of Chicago Press in fall 2021. \n\nHEALTHY HAKKO Talks and Discussions \nJan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food) \nJan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert) \nJan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai\, Sake sommelier) \nJan. 29-31 > Sandor Katz (fermentation revivalist\, author and educator) and Shiori Kajiwara (koji specialist\, Koji Flowers\, Hidamari) \nHEALTHY HAKKO Documentary Films \nJan. 15-17 > Dashi\, Essence of Japan & Shoyu\, the Secrets of Japanese Cuisine Directed by Shohei Shibata \nJan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii \nJan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima \nJan. 29-31 > Fermented Directed by Jonathan Cianfrani
URL:https://tr.jpf.go.jp/event/lyman_and_lee/
LOCATION:Virtual
CATEGORIES:Lecture
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
GEO:43.6710978;-79.386063
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210122T090000
DTEND;TZID=America/Toronto:20210124T210000
DTSTAMP:20261006T005615
CREATED:20210111T221845Z
LAST-MODIFIED:20210119T230629Z
UID:50820-1611306000-1611522000@tr.jpf.go.jp
SUMMARY:Healthy Hakko: The Fermented Culinary Arts of Japan\, Part 2 Talk with Kaori Ishii and Michael Tremblay
DESCRIPTION:Talk with Kaori Ishii\, director of The Genealogy of Sake and Sake Samurai Michael Tremblay\nSake has come to be known as the drink of the gods. Have you ever wondered how it is made\, and the artisans who make it? In this second part of our Healthy Hakko series\, in conjunction with the documentary The Genealogy of Sake\, we talk to Kaori Ishii\, director of the film\, and Michael Tremblay\, Sake samurai and sake sommelier. The discussion includes a concise introduction to sake\, with a description of the mystical dance between sake’s main ingredients\, fermentation\, koji\, the intense work of the sake brewers and the land upon which they live and word. Find out about their thoughts on the increasing number of women brewers\, challenges making the film and what breweries are doing to adapt to the pandemic. The talk is moderated by Program Officer Nobi Nakamura\, and interpreted by Sakurako Nakazato. Don’t miss watching the film The Genealogy of Sake! \n\nThis talk is a pre-recorded event. Register below to receive a private link to view the talk during the event dates\n\n\n \nKaori Ishii graduated with a degree in philosophy from the University of the Sacred Heart. While working at the Ministry of Education\, Culture\, Science\, Sports and Technology (MEXT) she studied at the Film School of Tokyo after work. \nHer first documentary film\, Sorry Grandma (2005) won the first prize at the Osaka Abeno Human Documentary Film Festival. Her next one\, Chain of Life – The Artistry of Mokuhanzome Kimono (2006)\, depicted Japan’s oldest dyeing technique and was screened in many festivals around the world. She also worked as an assistant to Sumiko Haneda\, who is one of the most famous documentary filmmakers in Japan. She went on to direct for television before producing her next film\, A Handful of Salt (2011) which received the Best Cinematography prize at Cebu International Documentary Film Festival. \nHer latest film is The Genealogy of Sake (2015) about sake brewers of the Noto peninsula. \nThe films and programs she directs and produces are on the theme of traditional culture and craftsmanship\, some of which have screened in Japan and abroad. Since 2009\, she has been a regular visitor to the Noto Peninsula and was invited to direct this sake-themed documentary “The Genealogy of Sake” which has screened at the Milan International Expo 2015 & Hawaii International Film Festival 2016. She was also involved in developing the charm of the region and people of Noto\, many whom she met through the film\, from various perspectives such as food events\, brewery tours\, and workshops. http://www.gulicreates.com/index.php \n  \n\n \nMichael Tremblay is a Sake Samurai\, Sake Judge\, Sake Sommelier and a perpetual traveller. An International Kikisake-shi\, Advanced Sake Professional\, French Wine Scholar (Highest Honors) and holder of the WSET Level 3 Award in Wine and Sake\, he is based in Toronto\, Canada where he can be found continuously learning or teaching someone about sake. \nMichael is a Senior Sake Judge for the International Wine Challenge\, the largest sake challenge in the world\, held in London and Japan. He has also judged for the U.S. National Sake Appraisal and the Toronto International Sake Challenge. He is also an active sake educator and teaches the WSET Level 1 and 3 Award in Sake at Toronto’s Independent Wine Education Guild (IWEG). He has travelled to Japan a multitude of times and has visited or worked at more than 50 sake breweries throughout the country. He has spent the last three years researching the many sake regions of Japan for this course. \nThe Sake Scholar Course is the culmination of Michael’s many travels in Japan\, research and explorations throughout the country. Michael wanted to create a course that conveys both his experiences visiting breweries throughout Japan that tell the many fascinating stories that come with each brewery visit\, and to highlight the many unique qualities that Japan’s many sake regions possess that are often overlooked. Michael currently runs the largest sake program in Canada as the Sake Sommelier at Toronto’s Ki Modern Japanese + Bar. \nhttps://www.sakescholar.com/about \n\nFeb 15 + 22\, 2021 > JAPANESE SAKE: UMAMI AND ITS DIALOGUE WITH FOOD – Join this sake & food pairing webinar tailored to Liquor Licensees and Liquor Industry Trade Professionals\, presented by JETRO and Sake Institute of Ontario.  This webinar will be lead by Sake Samurai Michael Tremblay and explores Sake’s versatility\, tricks for creating perfect food matches with a particular focus on Sake’s secret weapon\, umami. Details here > \n\nHEALTHY HAKKO Talks and Discussions \nJan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food) \nJan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert) \nJan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai\, Sake sommelier) \nJan. 29-31 > Sandor Katz (fermentation revivalist\, author and educator) and Shiori Kajiwara (koji specialist\, Koji Flowers\, Hidamari) \nHEALTHY HAKKO Documentary Films \nJan. 15-17 > Dashi\, Essence of Japan & Shoyu\, the Secrets of Japanese Cuisine Directed by Shohei Shibata \nJan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii \nJan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima \nJan. 29-31 > Fermented Directed by Jonathan Cianfrani
URL:https://tr.jpf.go.jp/event/ishii-and-tremblay/
LOCATION:Virtual
CATEGORIES:Lecture
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
GEO:43.6710978;-79.386063
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210129T090000
DTEND;TZID=America/Toronto:20210131T210000
DTSTAMP:20261006T005615
CREATED:20210111T224725Z
LAST-MODIFIED:20210117T184929Z
UID:50829-1611910800-1612126800@tr.jpf.go.jp
SUMMARY:Healthy Hakko: The Fermented Culinary Arts of Japan\, Part 3 Talk with Sandor Katz and Shiori Kajiwara
DESCRIPTION:Talk with Sandor Katz\, author and fermentation revivalist and Shiori Kajiwara\, Koji consultant\nWhat fermented foods do you enjoy everyday? Find out in this third part of our Healthy Hakko series\, where we talk to Sandor Katz\, fermentation revivalist and Shiori Kajiwara\, Koji consultant. The discussion touches on the many ways fermentation connects people to their food\, their health\, to each other and to the land as well as how their journey with fermentation began. The talk is also in conjunction with the documentary’s Katsuo-Bushi and Fermented  where you can get a taste of the deep culinary traditions surrounding fermentation from Japan\, many of which continue to be enjoyed today.  The talk is moderated by Program Officer Nobi Nakamura. \n\nThis talk is a pre-recorded event. Register below to receive a private link to view the talk during the event dates\n\n\n \nSandor Ellix Katz  is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation\, along with the hundreds of fermentation workshops he has taught around the world\, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee\, the New York Times calls him “one of the unlikely rock stars of the American food scene.” \nSandor’s interest in fermentation grew out of an overlapping interests in cooking\, nutrition and gardening. He has explored and experimented widely in the realm of fermentation\, and his mission is to share information and resources\, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture. \nSince 2003\, when his book Wild Fermentation was published\, he has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. His latest book\, The Art of Fermentation (2012)\, received a James Beard award and was a finalist at the International Association of Culinary Professionals. He has presented workshops across the U.S.\, as well as Mexico\, Canada\, Argentina\, Brazil\, Costa Rica\, Colombia\, Ecuador\, Belgium\, Denmark\, England\, Greece\, Ireland\, Italy\, Netherlands\, Northern Ireland\, Norway\, Poland\, Scotland\, Sweden\, Australia\, New Zealand\, Indonesia\, India\, Hong Kong\, and Japan. Venues have included universities\, museums\, libraries\, farms\, farmers’ markets\, conferences\, bookstores\, festivals\, and community spaces. \nFor more information\, check out his website www.wildfermentation.com \n  \n\n \nShiori Kajiwara lives in Toronto\, Canada\, and hails from Fukuoka\, Japan. Shiori is a certified Koji Specialist and also a registered Acupuncturist in Canada. \nAs a mother of 3 boys\, she Immigrated to Canada with her family over 10 years ago and has made Toronto her home. \nShe has been organizing workshops regularly at the ‘Hidamari Club’\, a family friendly mom’s group since 2009. Their goal is to develop a place where Japanese families help each other and aim to be a place where moms shine by sharing their knowledge while raising their children. Part of the club activities include vegetarian cooking classes\, miso and koji related classes. Being an acupuncturist\, and a certified Koji Specialist\, these two fields don’t seem related\, but they are inseparable. She would like to work on a more holistic approach not just the parts of a philosophy behind Japanese acupuncture and koji. She is keen to embrace Japanese culture\, and hand down these important and beautiful knowledge correctly to the next generation. \nhttps://kojiflower.eeeagency.com/ \n  \n  \n\nHEALTHY HAKKO Talks and Discussions \nJan. 15-17 > Dr. Eric Rath (premodern dietary culture) and Dr. Greg de St. Maurice (cultural heritage and food) \nJan. 22-24 > Dr. Victoria Lee (fermentation science in modern Japan) and Dr. Stephen Lyman (Epidemiologist and Shochu expert) \nJan. 22-24 > Kaori Ishii (director of the film The Genealogy of Sake) and Michael Tremblay (Sake Samurai\, Sake sommelier) \nJan. 29-31 > Sandor Katz (fermentation revivalist\, author and educator) and Shiori Kajiwara (koji specialist\, Koji Flowers\, Hidamari) \nHEALTHY HAKKO Documentary Films \nJan. 15-17 > Dashi\, Essence of Japan & Shoyu\, the Secrets of Japanese Cuisine Directed by Shohei Shibata \nJan. 22-24 > The Genealogy of Sake Directed by Kaori Ishii \nJan. 29-31 > Katsuo-Bushi Directed by Yu Nakajima \nJan. 29-31 > Fermented Directed by Jonathan Cianfrani \n 
URL:https://tr.jpf.go.jp/event/sandor-and-shiori/
LOCATION:Virtual
CATEGORIES:Lecture
ORGANIZER;CN="The Japan Foundation%2C Toronto":MAILTO:info_jftoronto@jpf.go.jp
GEO:43.6710978;-79.386063
END:VEVENT
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