Japan's Robotic Exoskeleton Suits for Elderly Care

In Tokyo, Japan has introduced robotic exoskeleton suits designed to help the elderly walk, lift objects, and live independently. Powered by AI and lightweight actuators, the suit supports the body’s muscles, reducing strain and preventing falls.

Care homes in Japan are already using these devices, allowing elderly patients to stand, walk, and even climb stairs safely. The technology addresses Japan’s aging population crisis, where demand for caregivers far outpaces supply.

The exoskeletons are comfortable, easy to wear, and adapt in real time to the user’s movements. For families, it means loved ones can live longer, healthier lives without constant medical supervision. Japan has effectively merged robotics and compassion into a single wearable device that restores dignity and mobility.

Meanwhile, Did you know that......

First human trial for a new cancer drug may finally crack the gene that drives 70% of all cancers. A brand-new cancer drug called PMR-116 is heading into its first human trial in 2025 — and it’s going after one of cancer’s biggest troublemakers: the MYC protein. MYC is involved in about 70% of cancers, including tough ones like ovarian, breast, pancreatic, prostate, liver, and stomach cancer. When MYC goes into overdrive, it makes tumors grow faster and harder to treat, which is why scientists have been desperate to stop it.

The problem? MYC’s shape makes it almost impossible to target directly. PMR-116 takes a smarter route — instead of hitting MYC itself, it blocks the process MYC needs to make growth-boosting proteins. In animal tests, that cut prostate cancer lesions by 85% and slowed tumor growth within just half a day.

The upcoming “basket trial” will include people with different MYC-driven cancers whose current treatments have stopped working. If this works in humans, it could finally give doctors a way to switch off one of cancer’s most stubborn drivers.

Lastly, 

A groundbreaking cancer vaccine is showing astonishing results, targeting two of the deadliest cancers in the world. Clinical trials reveal that 84% of patients responded positively, with many remaining cancer-free years later. This innovative treatment works by stimulating the immune system to recognize and attack cancer cells, effectively teaching the body to fight the disease naturally. 

Researchers emphasize that this could redefine cancer therapy, reducing reliance on harsh treatments like chemotherapy or radiation. Early success in these trials offers hope to millions and may pave the way for more multi-target vaccines in the near future. Experts describe it as a major leap forward in immunotherapy and a potential turning point in the fight against cancer.

Our Lunch Excursion at FOB Kitchen, 2025

Seven THD Residents along with Ted ( our Host/Organizer) and Sean ( our driver) had   lunch at FOB Kitchen- A well rated Filipino Restaurant in the Temescal District of Oakland yesterday. It was a repeat gastronomic delight to some of us who were there last year. However, it was a gastronomic adventure for half of the Diners, since this was their first time to taste Filipino food. The menu at FOB is typical filipino cuisine not upscale compared to the Filipino restaurant in Lafayette ( Tropa).  https://www.tropaeats.com/

We dined Filipino style and shared an appetizer ( lumpia),  three main dishes, Pork adobo, Pancit sotanghon and Pork Sinigang💚. We have mango juice for drinks. At the end we have two desserts, suman( sticky rice) with mango slices and Turon ( banana fritters) with purple yam ice cream. With our dishes we have both garlic and just plain steamed rice. The cost was $40 each including tips. Here are photos of our lunch from FOB website below. 

Veggie Lumpia- Veggie lumpia, or lumpiang gulay, is a Filipino appetizer similar to a spring roll, consisting of julienned or cubed vegetables like carrots, cabbage, and bean sprouts, sometimes mixed with other ingredients, and wrapped in a thin wrapper, then deep-fried until crispy. It is a vegetarian version of the more common lumpiang shanghai, which traditionally includes ground meat.

Pancit Sotanghon-Pancit sotanghon is a popular Filipino stir-fried noodle dish made with sotanghon (bean thread or glass noodles), with or without meat, and a variety of vegetables like cabbage and carrots, all seasoned with a savory broth and often finished with a squeeze of calamansi or lemon. The dish features thin, transparent noodles that absorb the flavors of the other ingredients, making it a flavorful and filling meal often served at gatherings or as a main dish.

Pork Adobo- Pork adobo is a classic and popular Filipino dish made by braising pork in a flavorful mixture of soy sauce, vinegar, garlic, peppercorns, and bay leaves. The slow-cooking process tenderizes the pork, resulting in a tangy, salty, and savory dish with a rich, reduced sauce that is often served over steamed rice.

Pork Sinigang- Sinigang is a popular and iconic Filipino sour soup, traditionally flavored with tamarind and featuring a savory broth with various meats (like pork or shrimp) and vegetables such as tomatoes, onions, and leafy greens. Its distinct sour taste is a fundamental characteristic of Filipino cuisine, and the soup is often served with steamed rice. While tamarind is the most common souring agent, other fruits and souring agents like guava, green mango, and calamansi can also be used. 

Suman ( sweet sticky rice) with mango slices- "Suman" is a traditional Filipino sticky rice cake . The Filipino suman is a sweet delicacy made from glutinous rice cooked in coconut milk, then wrapped and steamed in leaves like banana or palm leaves, and is often eaten with sugar or coconut caramel sauce. 

  Turon ( banana fritters) and Ube ( purple yam) ice cream 

Turon is a sweet Filipino snack typically made from ripe saba bananas and/or jackfruit (langka), coated with brown sugar, and then rolled in a spring roll wrapper (lumpia wrapper) before being deep-fried until golden and crispy

The food was great as expected but ambiance was poor as there was a screaming baby near our table.  The background music was loud at first. I requested our Server to lower the back ground music. However, in general we had a grand time. Again, I want to thank Ted Treat (THD Activity Guru) who organized this lunch per my suggestion, several months ago.  I forgot to take pictures during our lunch, as I was busy enjoying my food. However, I took two photos before lunch and Ted took one(promised to send it to me-will add on later) during our lunch.  

The Seven THD Residents are: Jay P, Steve K, Rita R, Lee C, Andi S, and Anne L.and Me. 
  

💚 Sinigang was not voted the "best soup" by TasteAtlas in 2024, but it did rank #41 on their "100 Best Dishes in the World" list with a score of 4.51 out of 5. The Filipino sour soup was previously crowned the best soup in the world by TasteAtlas in 2021, but has not held that specific title since then. 

Details of the 2024 ranking: 

• Rank: Sinigang was ranked #41 out of the 100 best dishes in the world.
• Rating: It received a score of 4.51 out of 5.

Personal Note: I found it amusing and surprising that employees at FOB Kitchen do not speak Filipino ( Tagalog) at all. Our waiter speaks fluent English and Spanish. I am not sure about the Kitchen Crew ( they look more hispanic than Filipino).     

For Details about the Restaurant, visit:

https://www.fobkitchen.com/

Lastly,  Here are some memorable quotes about Filipino food—celebrated for capturing its essence, emotion, and cultural depth—from both iconic figures and cherished authors. Enjoy this flavorful journey through words, whether the creators are alive today or have passed on: Memorable Quotes by Notable Figures Doreen Fernandez (Filipino writer and culinary historian, 1934–2002): “Filipino cuisine is a testament to the creativity and resourcefulness of the Filipino people. It’s about making the most of what’s available and turning simple ingredients into extraordinary dishes.” Another gem from her: “Filipino cuisine is the best-kept secret of Asia.” Great Pinoy EatsBiyo POS Claude Tayag (Filipino chef, artist, and writer): “Each dish in Filipino cuisine is a love letter to our land, our people, and our shared heritage.” Great Pinoy Eats Jessica Soho (renowned Filipino journalist and TV host): “Filipino food is bold, colorful, and complex, just like the Filipino spirit. It’s a culinary journey that captivates the senses.” Great Pinoy Eats Marvin Gapultos (author and food influencer): “To understand the Filipino soul, one must taste the flavors of our cuisine—a blend of passion, tradition, and hospitality.” Great Pinoy Eats Margarita Fores (award-winning Filipino chef): “Filipino food is like a warm embrace, comforting and familiar yet endlessly surprising with its depth of flavor.” Great Pinoy Eats Anthony Bourdain (celebrated chef and global culinary storyteller): “Filipino food is different. It’s unique and entirely its own thing.” Biyo POS April Bloomfield (top U.S. restaurateur and chef): Predicted that Filipino cuisine would become “the next big thing,” praising its balance of flavors during a San Pellegrino event. TIME Carlo Lamagna (chef behind Portland’s Magna Kusina): Celebrates Filipino food through “precise and bold” dishes—honoring rich, sour notes of sinigang and pungent bagoong—and forging a space that feels like "a dinner party at home.” Food & Wine Playful Lines from Chef Boy Logro (Filipino TV chef): Known affectionately for the exclamations “Ping, ping, ping!” and “Yum, yum, yum!” Wikipedia Filipino Proverbs & Sayings That Reflect Culinary Wisdom These timeless proverbs may not be from specific celebrities, but they embody the philosophy of Filipino cooking and life: “Kapag may tinanim, may aanihin.” “If you plant something, you will harvest something.” Chef Earl Briones “Ang hindi marunong lumingon sa pinanggalingan ay hindi makararating sa paroroonan.” “He who does not look back to where he came from will never reach his destination.” Chef Earl Briones “Bilog ang mundo, parang kawali.” “The world is round, like a pan.” Chef Earl Briones “Kung ano ang puno, siya ang bunga.” “The fruit does not fall far from the tree.” Chef Earl Briones “Pag may tiyaga, may nilaga.” “If you persevere, you will have stew.” Chef Earl Briones “Ang hindi marunong magmahal sa sariling wika, masahol pa sa malansang isda.” Literally: “He who does not love his own language is worse than a smelly fish.” A witty reminder of the importance of heritage and identity. Chef Earl Briones From “Arsenic and Adobo” (Mia P. Manansala) Capturing deep emotion and identity through food: “I’ve never met people so enthusiastic about their food before.” Goodreads “In typical Filipino fashion, my aunt expressed her love not through words of encouragement or affectionate embraces, but through food. Food was how she communicated. Food was how she found her place in the world.” Goodreads Summary: Your Flavors, Your Stories Whether through the inspiring words of culinary enthusiasts like Doreen Fernandez or the practical—and deeply emotional—wisdom of Filipino proverbs, these quotes beautifully illustrate how Filipino food is interwoven with identity, heritage, creativity, and community. From the poetic to the playful, each line offers a taste of what makes our cuisine so uniquely resonant.  Here's my previous posting why Filipino Food is not as Popular as other Asian Foods.   https://chateaudumer.blogspot.com/2025/04/why-filipino-food-is-not-as-popular-as.html

Largest Glass Sculpture and Start of Christmas Season in the Philippines

From My Art Readings This Week

The world's largest glass sculpture is the "Mangrove," an 88-foot-tall, 25.4-meter-high installation by Nikolas Weinstein located in the lobby of the Solaire Resort North in the Philippines, holding the Guinness World Record for the largest glass tube installation. This monumental work, inspired by local mangrove trees, consists of over 11 kilometers of hand-cut and fired glass tubes supported by stainless steel, designed to reflect light and create an immersive architectural experience.

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What is the Mangrove Sculpture?

• Artist & Inspiration
  Mangrove is the work of American sculptor Nikolas Weinstein, commissioned by Solaire Resort North in Quezon City, Metro Manila. It draws inspiration from the fibrous, interwoven root systems of native mangrove trees—embodying nature’s resilience and elegance.Rhino3DzineLionhearTV

• World-Record Achievement
  The sculpture has been officially recognized by Guinness World Records as the Largest Glass Tube Installation. It stands approximately 25.396 meters tall (about 83 feet), spanning the resort’s grand lobby in flowing, dynamic forms.LionhearTV+1sn.solaireresort.com

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Dimensions & Structure

• Scale

  • Length: ~28 meters

  • Width: ~35 meters

  • Height: ~27 meters (around 88 ft)Rhino3Dzine+1LionhearTV

• Materials & Composition
  The sculpture comprises 16,385 unique glass tubes, hand-cut, polished, fired, and woven by artisans. These are supported by stainless-steel spines and aircraft cable, interweaving over 11 kilometers of borosilicate glass tubing.Rhino3Dzine+2Rhino3Dzine+2

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Engineering & Fabrication

• Design Tools & Process
  The creative process employed advanced digital tools—hand-sculpted models were scanned and translated into parametric models using Rhinoceros and Grasshopper. Every glass tube and structural element was digitally logged and refined through comprehensive modeling.Rhino3Dzine

• Structural Collaboration
  Given the Philippines’ seismic activity, Arup provided structural and materials engineering support. Through sophisticated simulations using software like Oasys GSA and LS-DYNA, the team analyzed seismic performance, iteratively testing and refining every component for strength and stability.Rhino3Dzine+1

• Fabrication & Installation
  The modular sculpture was fabricated in studios located in New York and San Francisco, packed into five 40-foot containers, and shipped to Manila. Forty craftsmen spent six months on-site weaving the intricate glass "textile" into its final form—a stunning fusion of art and architecture.Rhino3Dzine+1

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Experience & Symbolism

• Immersive Design
  Visitors can walk beneath its archways, ride escalators alongside its undulating forms, and experience shifting patterns of light as the sculpture interacts with the environment—a dynamic, sensory centerpiece.Rhino3Dzine

• Symbolism
  The sculpture thoughtfully mirrors the mangrove's role as a symbol of coastal resilience—melding the organic with the architectural and nature with innovation. As Gregory Hawkins of Bloomberry Resorts put it, the stone stands out for its “creativity, elegance, and meaning.”Daily TribuneLionhearTV

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Summary Table

Feature	Details
Artist	Nikolas Weinstein
Location	Solaire Resort North, Quezon City, Philippines
Record	Guinness World Record – Largest Glass Tube Installation
Dimensions	~25–27 m tall; ~28 m long; ~35 m wide
Materials	~16,385 glass tubes, borosilicate glass, steel spines, aircraft cables
Engineering	Structural support by Arup, digital modeling with Rhino & Grasshopper
Fabrication	Studios in NY & SF, shipped modularly, 6-month on-site weaving
Experience	Immersive, playful light interactions in a grand atrium environment

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In Conclusion

Mangrove is not just a sculpture—it’s a milestone in contemporary architectural glass art. It stands as a harmonious interplay between digital design, artisanal craftsmanship, engineering ingenuity, and immersive aesthetics.

Meanwhile, here's my Food for Thought for Today:

Lastly, Did you know that......

World’s Longest Christmas Season Begins in the Philippines, September 1.

The Philippines has once again kicked off the world’s longest Christmas season as the country officially welcomes the start of the “Ber months” this September.

From festive decorations and parols lighting up homes and streets to Christmas songs already playing in malls and on the radio, Filipinos embrace the holiday spirit earlier than anywhere else in the world.

Known for their love of Christmas traditions, Filipinos celebrate the season for more than four months, making it a uniquely cherished part of the nation’s culture.

Tai Chi and Chair Volley Ball

This posting is inspired from the recent addition of Tai Chi in our Activity Calendar here at THD. Tai Chi is scheduled for 9:30AM every Thursday for an Hour. This is followed by Chair Volley Ball at 11AM.  Since I have not done Tai Chi before,  I did my search and here are some information for your reading pleasure. On the other hand. I had been enjoying Chair Volley Ball every Thursday, so I have no hesitation in inviting all THD residents to join us for this Fun Activity. 

Tai Chi (also written Taiji or Tai Chi Chuan) is a traditional Chinese mind–body practice that combines slow, flowing movements with deep breathing and mental focus. It is often described as a “moving meditation” because of its gentle, continuous motions that encourage relaxation, awareness, and balance.

For senior citizens, Tai Chi is especially well-regarded because:

• ✅ Balance & Fall Prevention: The slow, controlled shifting of weight improves stability and reduces the risk of falls.

• ✅ Joint-Friendly: Movements are low-impact and easy on the knees, hips, and ankles, making it suitable for people who may not tolerate more vigorous exercise.

• ✅ Flexibility & Strength: Gentle stretches help maintain range of motion, while leg and core muscles are gradually strengthened.

• ✅ Mind–Body Benefits: The practice can reduce stress, improve mood, and even enhance sleep quality.

For seniors with chronic leg pain, Tai Chi has shown some benefits in studies:

• It can help reduce stiffness and discomfort by gently mobilizing joints and muscles.

• The focus on posture and weight distribution may ease pressure on painful areas.

• Regular practice improves circulation, which may lessen fatigue or heaviness in the legs.

That said, results depend on the underlying cause of leg pain (arthritis, neuropathy, circulation issues, etc.). It’s generally considered safe, but seniors with chronic pain should consult a doctor or physical therapist before starting to ensure it’s appropriate and learn modifications if needed.

Here are a few beginner-friendly Tai Chi exercises that are gentle, safe, and often recommended for seniors—especially those working on balance or coping with leg pain. You don’t need special equipment, just a comfortable space and supportive shoes (or barefoot if stable).

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🌿 Simple Tai Chi Movements for Seniors

1. Opening Posture (Wu Ji stance)

• Stand with feet shoulder-width apart, knees slightly bent.

• Let your arms hang naturally at your sides.

• Breathe slowly and deeply.
  👉 This teaches posture and relaxation before moving.

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2. Weight Shifting (Step in and out)

• Start with feet shoulder-width apart.

• Slowly shift your weight to your left leg, keeping knees soft.

• Gently lift your right heel, then place it back down.

• Repeat side to side.
  👉 Improves leg strength and trains balance safely.

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3. Parting the Wild Horse’s Mane (basic form)

• From standing, step forward with one foot.

• As you step, sweep both arms gently in opposite directions (like holding a ball, then extending).

• Return and repeat with the other leg.
  👉 Builds coordination, stretches the legs, and strengthens thighs.

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4. Wave Hands Like Clouds

• Stand with feet apart, knees slightly bent.

• Slowly move both arms side to side in front of your body, like clouds drifting.

• As arms move, gently step sideways, shifting weight from one leg to the other.
  👉 Encourages fluid movement, helps circulation, and strengthens ankles.

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5. Heel & Toe Raises (Balance Builder)

• Hold onto a chair or wall if needed.

• Slowly rise onto your toes, then lower.

• Then, lift your toes (heels stay on floor), then lower.
  👉 Strengthens calves, ankles, and improves balance control.

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⏱ Tips for Seniors with Leg Pain

• Start with 5–10 minutes daily, gradually increasing.

• Move slowly and within comfort range—no forcing or overstretching.

• Use a chair for support if balance feels shaky.

• Focus on breathing deeply; this helps with relaxation and circulation.

  Meanwhile, Did you Know that ......

  
  Finally my photo in the Fifty Dollar Bill.