This rare tea bowl (considered a national treasure) came from the MOA Museum and is valued at $50,000. I'm glad I didn’t know that until I had finished handling it! Dr. Michael Dixon, chairman of the NHS Alliance in London, is to my left.
While visiting the Marukyu Koyamaen tea company in Uji near Kyoto, I learned the details of producing matcha. Giant tea utensils are used ceremonially. I'm with Sebastian Beckwith, tea expert and founder of In Pursuit of Tea.
Kazuhiko Atsumi, MD, PhD, is a cardiac surgeon, biomedical engineer, a member of the Science Council of Japan, and a Professor Emeritus of Tokyo University. He is also the President, the Society for Integrative Medicine, Japan (IMJ). Some call him the Japanese Dr. Weil! It was an honor to meet him.
The Lucini team and me after enjoying a special evening on our gastronomic trip. From left to right, Renée Frigo, (Founder/CEO of Lucini), myself, David Neuman (President of Lucini), Nori Fletcher, Daniel Graeff (Founder/Vice Chairman of Lucini); and Riccardo Scarpellini.
How to read a cheese wheel. A wheel of Lucini Organics Parmigiano Reggiano, close-up. On the side of every wheel is the fire-mark stamp of the Consortium, the registration number of the production farm, and the month and year of production. On the whole rind you see the words: Parmigiano Reggiano. More importantly, you can see "D.O.P." and the European Economic Community stamp, identifying the production farm.
I meet a "Brunalpina" cow, whose milk is used to make Lucini organic Parmigiano Reggiano. The cows on Lucini’s farm eat only organic alfalfa that is cultivated in the fields around the closed-circuit farm, and are in compliance with the highest organic farming standards.