In this episode of the Brain & Life podcast, Dr. Daniel Correa is joined by Top Chef contestant and restaurant owner Dan Jacobs. Dan shares his Kennedy disease diagnosis and how despite his symptoms, he found his way to the Top Chef kitchen. He also discusses what led him to pursue a career in cooking and how he is planning for his future. Dr. Correa is then joined by Dr. Chris Grunseich, a neurologist and researcher with a focus on neurodegenerative disorders, working at the NIH in the National Institute of Neurological Disorders and Stroke. Dr. Grunseich explains Kennedy disease and other genetic disorders and how researchers are working to find exactly what patients need to thrive.
Dan Jacobs, Dr. Correa, and Dr. Peters also shared some of their favorite holiday recipes in this episode! See the end of the show notes to learn more.
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Additional Resources
National Organization for Rare Diseases
8 Questions to Ask Before Undergoing Genetic Testing
Genetic Testing and Disease Resources
Other Brain & Life Episodes on Similar Topics
Aaron Lazar on His ALS Journey and the Impossible Dream
Author Tanita Allen on Existing with Huntington's Disease
Master Chef Christine Ha on Adapting to Life with NMO
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Have a question or want to hear a topic featured on the Brain & Life Podcast?
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Social Media:
Guests: Dan Jacobs @chefdanjacobs; Dr. Chris Grunseich @nihgov
Hosts: Dr. Daniel Correa @neurodrcorrea; Dr. Katy Peters @KatyPetersMDPhD
Recipes
Dr. Peters’ Favorite Turkey Risotto
Dr. Correa’s Favorite Mojo Verde
Dan Jacobs’ Smashed Cucumber Salad
Ingredients
• 6-8 persian cucmbers or 2 large seedless cucumbers
• 1/4C mung bean sprouts
• 1/4C sliced daikon radish
• 1/4C scallions sliced as thin and long as you can
• 1 bunch cilantro roughly picked (you can leave some stem on. The stems are full of
flavor.
• 1/4C dill
• 1/4C roasted and salted peanuts chopped up in a food processor
• 2T chili crunch (by whatever producer. Fly by Jing’s is a nice one.)
• 4T black vinegar
• 1t salt
• 2t sugar
• 1/4C sesame oil
Process
1. Put cucumbers in a gallon ziplock bag. Do not seal them. If using Persian
cucumbers, you will need to chop them in. Thirds and then halve lengthwise.
2. Using a rolling pin or mallet, beat the cucumbers up a bit. The irregular crags and
breaks will hold the vinaigrette perfectly.
3. Mix the chili crunch, black vinegar, sesame oil, salt, and sugar.
4. Mix all ingredients.
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