NAOWARAT (ANN) CHEEPTHAM, PH.D DEPARTMENT OF BIOLOGICAL SCIENCES, FACULTY OF SCIENCE, THOMPSON RIVERS UNIVERSITY, BC, CANADA Copyright 2015, Fine Focus all rights reserved PERSPECTIVE“COME DINE WITH MICROBES: WHERE MICROBIOLOGY, FOOD, AND CULTURE MEET COMMUNITY OUTREACH AND STUDENT ENGAGEMENT FinalJournal.indd 159 9/25/15 11:38 AM INTRODUCTION Thompson Rivers University (TRU) is located in the interior of the province of British Columbia in Canada. At TRU, we offer a cellular, molecular and microbial biology (CMMB) program alongside other biology programs. Students can select a three-credit elective upper level course, BIOL 4490, entitled “Selected Topics in Biology” which features an advanced seminar in a topic of interest. One of the BIOL 4490 courses was on Microbial Applications in Industry (Industrial Microbiology) for the 2014 winter semester and it highlighted the unlimited biochemical capabilities of microorganisms as well as a great variety of microbial fermented products. Principles of fermentation technology were introduced and various factors that have a great impact on the biochemical and physiological basis of industrial fermentation processes were discussed. Different fermented products and the microbes associated with their production were chosen and the students investigated them as case studies. The general learning objectives of this course were to: 1. Recognize the role of microorganisms in industrial microbiology. 2. Understand the range of fermentation processes available for different products and the practical benefits and limitations of them. 3. Develop an awareness of the importance of microorganisms in industrial processes. 4. Learn the biochemical strategies used by microorganisms to produce metabolites that we can use to our benefit. 5. Explore the versatility of microorganisms, their diverse metabolic activities and their products. 6. Learn about industrial microorganisms and the technology required for large scale cultivation and isolation of fermentation products. 7. Learn to read and critically evaluate scientific literature. With the intention of enhancing student engagement and community outreach with topics taught in class, the “Come Dine With Microbes” project was introduced. I was 160 • FINE FOCUS, VOL. 1 (2) Table 1. Student Evaluation for the BIOL 4490 Microbial Applications in Industry Prior to 2014 Winter Semester In-class participation (10%) Field trip report (10%) Field trip participation (10%) Individual presentation (10%) Term paper (20%) Group presentation (10%) Final exam (30%) Winter 2014 Semester In-class participation (10%) Field trip report (10%) Field trip participation (10%) Individual presentation (10%) Group presentation (10%) Come Dine With Microbes (50%) FinalJournal.indd 160 9/25/15 11:38 AM inspired by a laboratory menu passed on to me years ago by a retired faculty member, Carolynne Fardy (Fig. 1). When I saw the menu again prior to the semester, I had a spark and I thought I should ask the class whether they were open to the unorthodox idea of putting on a dinner/fundraiser based on microbial fermented products instead of writing a final exam and a term paper for the 50% of the marks (Table 1). With this dinner, we, as microbiologists, could also help raise public awareness of the fact that not all bacteria are bad (fewer than one per cent of all bacteria cause human illness). The majority of microbes are good or neutral to us and in fact we cannot live without them. By introducing this initiative, I hoped that the experience would engage student learning and that at the completion of this event the students would be able to discuss the role of microorganisms in industrial microbiology and the range of fermentation processes available to produce different products with their practical benefits and limitations. I wanted the TRU students to communicate their knowledge at a layman’s level by interacting with the NorKam Secondary School students and dinner guests. Furthermore, I hoped that they would communicate to this wider audience the importance of microorganisms in our daily life, the versatility of microorganisms, and their diverse metabolic activities resulting in products for our society. The dinner had the added benefit of intercultural learning through sampling different ethnic fermented foods. I would like to think that I am a part of creating the next generation of global minded scientists; one small class at a time! In September 2014, we had discussed this idea with a local school, “NorKam Secondary School”, and their Culinary Arts, Foods and Home Economics Program. The instructors, Chefs Scott Roberts and Jo-Anna Allen agreed to help us put on the event on April 11, 2014. In collaboration, we were asked to dedicate two class-times prior to the dinner to go to the secondary school classes and demonstrate to the high school students the impact of microorganisms on food safety so the students can appreciate hand washing and no-touching-face/hair- during-cooking policy. Once decided, we used some of our own class times to organize the event. Students designed and chose the menu (Fig. 2). We worked together to locate sponsors for the event. Once the tickets were ready (Fig. 3), we had them sold in a very short amount of time. We also met with Chefs Roberts and Allen a few times to go through aspects of getting the kitchen and materials ready for the dinner. Our TRU students were the main kitchen workforce with the NorKam students helping. Communications were maintained through email messages. Prior to the dinner, the TRU students spent two class-times talking to and introducing the NorKam students to the wonderful world of microbes with special emphasis on the relationships of microbes with food and food ““ WITH THIS DINNER, WE, AS MICROBIOLOGISTS, COULD ALSO HELP RAISE PUBLIC AWARENESS OF THE FACT THAT NOT ALL BACTERIA ARE BAD (FEWER THAN ONE PER CENT OF ALL BACTERIA CAUSE HUMAN ILLNESS). PERSPECTIVE • 161 FinalJournal.indd 161 9/25/15 11:38 AM Fig. 1. The menu passed on to the author that sparked the initiative (Source: Unknown) 162 • FINE FOCUS, VOL. 1 (2) FinalJournal.indd 162 9/25/15 11:38 AM safety (Fig. 4). TRU students were marked on their presentations and interactions with the NorKam students. We spent a few hours of the day before the event purchasing ingredients and putting them in the NorKam kitchen (Fig. 5). The actual day of the event, all of us arrived at NorKam early to prepare the foods and the venue. We had a number of volunteers to help us as well. At the dinner, we arranged a non-traditional buffet style by having food stations (for each chosen fermented food) and having TRU microbiology students and NorKam students man each station (Fig. 5). This facilitated communication with the guests when they came up to sample various foods. We successfully hosted 80 guests (approximately 100 people in total, including students and volunteers). Guests were very happy to taste delicious and healthy foods while learning about the production of microbially fermented foods through posters (Fig. 6) and communication with students. Some were pleased to win our raffle baskets filled with different fermented products donated and sponsored by local merchants (Fig. 5). A number of guests expressed how much fun it was and that they would like to see more events such as this. At the end, we raised $1,000 that was split between NorKam and TRU Microbiology teaching and research activity. All in all, I think that we achieved what we set out to do given the success of the event. TRU students were engaged and showed their learning by teaching the high school students and dinner guests about the role of microbes in production of the various foods that were served. High school students and teachers responded enthusiastically to the microbiology exercises they performed and the food that they helped to prepare. Dinner guests were equally enthusiastic about the meal and the information provided by the students. The TRU students did very well explaining the role of microorganisms in industrial processes and food production in language that was easily understood by high school students and members of the public at the dinner. The students also demonstrated communication skills through posters (Fig. 6), brochures (Fig. 7), as well as informal verbal presentations at the dinner. They conveyed to a wide audience the importance of microorganisms in our daily life, the versatility of microorganisms, and their diverse metabolic activities resulting in products that can be used in our society. On February 12, 2014 I was very happy to see an article entitled “Chefs and Microbiologists Break Bread Anew” published in the ASM-Microbes volume 9 (1) pp.13-17 (http://www.microbemagazine.org/index. php?option=com_content&view=article&i d=6567:chefs-and-microbiologists-break- bread-anew&catid=1295&Itemid=1565). What perfect timing for our class project! My idea was not that far-fetched after all and I was glad that my students were on board and were much more enthusiastic than any class I ever seen before. Throughout the course, I found continuous enthusiasm and positive learning energy from my students even though they had to work harder than previous classes preparing for the dinner. This showed how engaged the students were through planning and executing the event. In my 13 years of teaching at TRU, I have never felt such a high level of ownership and pride demonstrated by students. PERSPECTIVE • 163 FinalJournal.indd 163 9/25/15 11:38 AM COMMENTS AND IMPRESSIONS FROM STUDENTS AND DINNER GUESTS Comment #1: “As for my experience, Come Dine With Microbes was the most rewarding project of my undergrad as it provided me with an opportunity to participate in a community outreach project and to network with the public, something our faculty does not emphasize. I not only valued the opportunity to be creative and learn the ropes of hosting a public event, but I also enjoyed that the theme we created which allowed us to educate the public on a scientific topic through the universal language of food! Having the opportunity to connect with the public provided me with an opportunity to learn how to communicate microbiology in the “real world” and in a way that left a lasting impression on the students we lectured at NorKam, as well as the gracious guests that attended our event!” Comment #2: “I would say that overall the dinner was a success for the entire class as well as the community at large. Planning for this dinner allowed my classmates and I to discover just how many uses microbes actually have in the industrial world and in the culinary arts (I had no idea that chocolate is the result of fermentation). Furthermore, the presentations that we gave to the students at NorKam Secondary as well as the guests at the dinner allowed us to pass on what we had learned to the community. In the end, I think that the class as well as our audience members understood that most microbes are not bad; many are beneficial and necessary for the little luxuries we often take for granted. I had a great time in this course and would recommend that a similar approach is repeated for future classes.” Comment #3: “This class introduced me to the potential health benefits and industrial applications of microorganisms by giving me hands-on real life experience.” Comment #4: “This started out as a fun way to spread the word about the importance of microbial fermented food in a healthy diet, and ended up being an incredible learning experience. Not only did we discover fermented food products from all over the world and get to make several of them ourselves, we learned how to plan, organize, and carry out a fundraising event! Because this was our event and our food, everyone wanted to see it a success and I have never known an entire class to collectively put that much effort into an assignment before!” Comment #5: “Come Dine With Microbes was an educational and fun event with lots of good food! The students did a fantastic job of presenting and serving the food. I thoroughly enjoyed meeting new people and old acquaintances as well.” Comment #6: “My spouse and I attended the “Come Dine With Microbes” event in April 2014. Dr. Cheepthams’ passion and desire to promote microbiology concepts applicable to daily life events (i.e. food) was most evident in the enthusiasm and energy her students exhibited throughout the evening. Each menu item was delicious and accompanied by a narrative with regard to the microbes utilized in the dish. The event was well organized and educational. In my value judgment, a meaningful dining and learning experience was had by all participants.” Comment #7: “I found ‘Dinner with the Microbes’ to be such a unique and creative learning experience for me and my children (age 4 and 7), in addition to the students who worked so hard to bring it to fruition. I was not sure what to expect with respect to a dining experience, but was intrigued by the concept and believed in the educational merit. To my surprise the food was amazing and my children and I learned a great deal 164 • FINE FOCUS, VOL. 1 (2) FinalJournal.indd 164 9/25/15 11:38 AM Fig. 2. The menu that students selected to represent at our dinner Fig. 3. The ticket for the event Come Dine With Microbes Menu Starter Salad Entrees Dessert Nonalcoholic Beverages Soup Kimchi Crostini Pickled Root Vegetable Salad Tempeh Sliders Chocolate Dipped Fruits Ginger Beer Coffee Tea Sausage and Sauerkraut Miso Soup PERSPECTIVE • 165 FinalJournal.indd 165 9/25/15 11:38 AM about microorganisms in a way that was engaging and memorable. It was evident that the students who participated in this event were inspired by the innovative teaching techniques offered through this event. I would not hesitate to attend such a function again in the future and could see an event like this growing with time as it was received so well by those who attended.” Comment #8: “My wife, 7 year old daughter, and I all attended the “Come Dine with Microbes” dinner at NorKam secondary. This event was really enjoyable. First, as we walked through the food buffet, we enjoyed talking with both the TRU microbiology students and the NorKam science students about how the food served were representative of different microbial and fermentation processes. It was clear the students were enthusiastic about sharing their scientific knowledge in this practical way. Moreover, it was a very interesting experience for my family to gain a greater appreciation for the different production processes of the food at the different buffet stations! Also, while sitting and eating my family and I also enjoyed talking with other guests and students. Everyone at the event agreed how we had gained a greater Fig. 4. TRU student presentation on the wonderful world of microbes to NorKam’s Culinary Arts, Foods and Home Economics Program students prior to the dinner event: a) Class presentation; b) Demonstration of bacteria cultured on the plates from swabs that NorKam students did; c) Chef Scott Roberts and the NorKam students interacted with the TRU students; d) Glow Germ hand washing exercise. a b c d 166 • FINE FOCUS, VOL. 1 (2) FinalJournal.indd 166 9/25/15 11:38 AM appreciation, and understanding of our food through this event. I really believe events like this contribute to increasing our awareness and knowledge of scientific areas such as microbiology.” Comment #9: “I was intrigued when I heard there were tickets being sold for “Come Dine With Microbes” so decided to attend. I found the whole experience very delicious and interesting. The students did a wonderful job of presenting the dishes and were ready to answer our questions on the food and the microbes that created them.” Comment #10: “Come Dine with Microbes was a wonderful, unique and engaging way to bring a more positive perspective to the community about the often hidden value of microbes in our lives. My husband and I thoroughly enjoyed the microbial based foods prepared by the enthusiastic students and came away with a better understanding of the health benefits of fermented foods.” Comment #11: “The Dining with Microbes Dinner was an amazing opportunity to show just how essential microbes are to life. As students we were able to present a delicious array of food that was possible due to the actions of microorganisms. I think everyone at the dinner had a great time eating the food, winning various prizes all while being educated about the many jobs of microorganisms. The dinner was a great success and I believe our class and the participants had a blast!” Comment #12: “I was thrilled with the dinner with microbes’ event last year. It was really beyond my expectations for everything. The students had done a great job providing interesting information about their particular food and they presented it well. The food was delicious, well-prepared and the tempeh sliders were my favorite! I will not hesitate to attend another event such as this.” Comment #13: “The event was one of the most interesting things that I have done at TRU. It really encouraged me to work well with my fellow students in a way that a regular structured class does not provide. I helped out mostly with decorating the hall, design of posters, media things such as music and the tending to the miso soup station. Throughout the entire process I feel like I got to know my instructor and fellow classmates on a more intimate level. Many times classes have you sitting and staring at a projector screen trying to absorb somewhat boring words or material. This class and the dinner event focused on the community aspects more, which is something that I really enjoy. The dinner also engaged the public into a world of microbes that maybe they were never aware of existed in these foods. Some of the dishes also provided the public and students with a greater idea of how to make/prepare and enjoy these foods in our own home. This dinner was a great ‘awareness tool’ that showed the public that not all bacteria are harmful and having a regular inflow of new microbes into our systems can actually “ “ THIS DINNER WAS A GREAT ‘AWARENESS TOOL’ THAT SHOWED THE PUBLIC THAT NOT ALL BACTERIA ARE HARMFUL AND HAVING A REGULAR INFLOW OF NEW MICROBES INTO OUR SYSTEMS CAN ACTUALLY BE BENEFICIAL AND HEALTHY. PERSPECTIVE • 167 FinalJournal.indd 167 9/25/15 11:38 AM a e b c h d i f g 168 • FINE FOCUS, VOL. 1 (2) FinalJournal.indd 168 9/25/15 11:38 AM Fig. 5. April 11, 2014 the event: a) Both TRU and NorKam students were briefed by Chef Scott Roberts; b to g) Students were having fun on food preparation and setting up the venue; j) Raffle ticket drawing and announcement; k) The team; l to o) Our happy dinner guests with their raffle baskets; p) Cleaning crew! j k l n m o p be beneficial and healthy. Overall, it was an awesome experience and it taught me a lot about microbes and how they interact with our foods.” Comment #14: “I think there is a lot of unfortunate misinformation about microbes spread by the media. At the very least, the focus is kept on the negative aspects of pathogenic bacteria, which obviously represents only a small portion of the known microorganisms and are actually exceptionally rare considering how many we encounter on a daily (or even hourly) PERSPECTIVE • 169 FinalJournal.indd 169 9/25/15 11:39 AM basis. I understand why these negative aspects are considered more “newsworthy” -- a story about contaminated food killing two people in Toronto is more shocking than a species of bacteria living in our digestive tracts helping us to break down our food and preventing illness. However, I think if the mainstream media isn’t going to promote these ideas then somebody should. I know far too may people who constantly disinfect everything they may touch and can’t go an hour without using hand sanitizer. These actions represent someone terrified of “bugs” and “germs” because they see them as purely negative, able to infect you at any moment and cause life-threatening illnesses! Of course, we know that this isn’t the case and we understand that having communities of microbes inside your body is a requirement of a healthy individual, but I can understand why the average person gets frightened. Caution is completely fine (nobody wants food poisoning!) but I think people take it to a new level. That’s why I think projects like ours are important. Everyone knows yogurt is made using microbes but many don’t realize the other food products we gain or the importance of microbes in the process. After the dinner was held, my aunt (an attendee) made one of the dishes we served for Easter dinner and spread the word about the fermentation process to the rest of my family because she thought it was interesting. I think the dinner is a good format to spread the word because (if it’s successful) it’s something that people remember easily because they had fun and learned some new information! The same can be said for my own personal engagement. I will always remember it because I had fun and learned new information. I had no idea most of the foods we served were fermented. It was a very memorable learning opportunity! As for how I think we could make it better in the future... (if you do decide to do this with your classes in the future). I think everything worked out in the end which is awesome, but the process of organizing the dinner could also probably be streamlined. I think it would be more beneficial if, instead of people taking on certain individual jobs, if we had people (or small groups of people, 1-3) taking on general roles instead: Decorations (table cloths, table placement, centerpieces, screens/ screen placement, music); Signage (posters, pamphlets, advertising); Tickets (designing them, coordinating the selling of them, ideas for selling outside the university); Food (getting donations, figuring out amounts for the final diner (scaling up recipes), being in charge of menus); Raffle/Donations (getting donations, putting together the raffle baskets, coordinating sponsor logos for the tickets/ pamphlet); Secretary (going to all the NorKam meetings & taking notes, taking notes at in-class discussions, sharing the notes with the class, making a game plan for how everything will go during dinner ““ I THINK THE DINNER IS A GOOD FORMAT TO SPREAD THE WORD BECAUSE (IF IT’S SUCCESSFUL) IT’S SOMETHING THAT PEOPLE REMEMBER EASILY BECAUSE THEY HAD FUN AND LEARNED SOME NEW INFORMATION! 170 • FINE FOCUS, VOL. 1 (2) FinalJournal.indd 170 9/25/15 11:39 AM Fig. 6. Examples of posters describing microorganisms and fermentation processes involved in the food served. PERSPECTIVE • 171 FinalJournal.indd 171 9/25/15 11:39 AM Fig. 7. Examples of student-generated brochures 172 • FINE FOCUS, VOL. 1 (2) FinalJournal.indd 172 9/25/15 11:39 AM preparation, etc.). Those are six roles and as I assume you generally have approximately 12 people in your class during a semester maybe two people could be assigned to each role? It worked out for us that everyone got all the work done but only because everyone tried really hard and we managed to have a lot of invested people! It may be beneficial to assign roles to make sure everyone does their part in the future. Also, this would reduce the amount of classes you would have to hold to discuss things -- two people would be responsible for one aspect and could then share ideas with the class and move on. On that subject, I think you could also reduce the amount of class time spent discussing the project by having a plan for each class -- what we want to discuss and have a set amount of time for each topic so we don’t run overboard. This would be far easier now that we have a general timeline and some general ideas. I also think we should attempt to sell tickets to people in the community beyond those we know personally. Perhaps setting up a table at the mall? Or putting posters/flyers out around town? Either way I think it would really help the community outreach aspect of it! As a final suggestion, it may be beneficial to try and hold the dinner in the culinary arts building in the future (aka make plans around their schedule) as I think it would reduce a lot of the work and it’s a nicer building! ACKNOWLEDGEMENTS I would like to personally express my sincere thanks to the open-minded students of the Winter 2014 Microbial Applications in Industry class for allowing me to be innovative in my teaching and for working tirelessly with a fun attitude to put this event together successfully. You guys rock: Jasmeen Dhaliwal, Rupert Heyes, Kayla Holtslag, Jillian Lane, Arjun Randhawa, Jordan Robinson, Mercy Rungi, Quinton Sirianni, Laura Smylie, Dewald Van Der Merwe, and Cohord Mason. Thanks to all the dinner guests who attended and believed in us! This event would have not been made possible without the help of the NorKam Secondary School’s Chefs Scott Roberts and Jo-Anna Allen and the Culinary Arts, Foods and Home Economics Program students for letting us use their kitchen and space. We had numerous generous sponsors: Pipe Genie, Cheng Kwong Grocery, Crannog Ale, Nature’s Fare Market; The Village Cheese Company, Harper’s Trail, The Noble Pig Brewhouse and Restaurant, The Old Town Farm Market, and Spatial Resource Services. Our sincere thanks to Dr. Charles Hays of TRU for his generosity in providing great homemade tempeh to be used in our main dish and for his enthusiasm for tempeh production; it was contagious. Thanks to Brittany van der Merwe, Brian Tong, Solenn Vogel, Kayla Byzick, Christopher Herbert, and Hamza Hasan for your assistance in many capacities to make this event a success. My sincere gratitude also goes towards Drs. Charles Hays, Ken Wagner and Mairi Mackay for their continued support and their assistance in editing this manuscript. PERSPECTIVE • 173 FinalJournal.indd 173 9/25/15 11:39 AM