Macrobiotic Today 0715 (Bepthucduong - Com)

macrobiotics
T O D AY
SUMMER 2015
Vol. 56, No. 3
$6.95 U.S.
Printed in the U.S.A.
How to Eat
Healthy
Plus:
• Cancer Survior Stories
• The Humanitarian Evolution
• Macrobiotics and Yoga
• Macrobiotics and Animal Foods
• Ethnic Recipes from As Easy
As 1, 2, 3
oil sautés and raw salad. Lessen the
Editor’s Notes Letters use of azuki and greatly increase
other beans such as navy, kidney,
and cannelloni, etc. For variety, cook
This issue contains several articles beans with greens and season with
Life-Giving oil at the end. Use olive and sesame
and letters on the use or avoidance of
Macrobiotics, oil in a more liberal manner. Enjoy
animal foods in a macrobiotic prac-
John Kozinski and I agree that temperate seasonal fruits more often.
tice. We wish to remind readers that
macrobiotic practice needs to adapt The traditional Japanese dishes we
the views expressed in each article or
and that changes should happen now. began with are still an important
letter is the opinion of the author(s)
The long-standing orientation of most part of our meals but we use far
and are not necessarily those of
macrobiotic practice has emphasized more Mediterranean-style dishes and
Macrobiotics Today.
restriction of foods and cooking cooking styles.
We believe that one of the goals
styles over variety. This has caused Provided that we have several
of macrobiotics is for each person to
numerous longtime practitioners to hours of outdoor activity each day
decide the appropriate foods for him-
over contract and as a result become we can also open up our condition
or herself and to realize that these
nutritionally depleted. We do differ with limited amounts of flesh, eggs,
choices change over time. Determin-
on what we think is the appropriate and dairy—but at a cost. The regular
ing the proper quality and quantity
response. use of animal foods diminishes our
of air, sunshine, water, sea salt, oil,
This restrictive approach led to a sensitivity and creates a heavier,
activity, and various foods are central
number of dramatic health recoveries more materialistic or possibly even
to a macrobiotic practice.
from terminal illness. However, it did aggressive vibration. Raising animals
As always, we welcome your
not work well for people who were for food also creates a major stress
questions and comments at gomf@
generally healthy or even in the long for our planet.
earthlink.net. run for people with health problems. I will elaborate on these points in
A restrictive approach leads to my blog. Additionally, I will write a
Classified imbalance over time. It compromises full-length article for the upcoming
our digestion and circulation and Autumn issue of Macrobiotics Today.
leads to depletion. It also blocks our ‒ Denny Waxman
JOHN KOZINSKI WORLDWIDE: ability to discharge animal, dairy www.dennywaxman.com
Monthly ‒ MA, NY, NJ, CT; 413- food, and sweets from our past,
623-5925 or 413-464-2990; www. which can also lead to sickness.
macrobiotic.com. Full Spectrum
John Kozinski Responds,
Some of the immediate changes Denny Waxman’s letter illustrates
Macrobiotics™, noninvasive Inte- Susan and I recommend to correct this some of the old ideas that I feel need
grative Diagnosis (ID™), Consulta- problem are eating more vegetables to change based on my macrobiotic
tions, Training Programs, Lectures/ and less grain including less brown clinical and teaching experience. At
Workshops, Qigong, Shiatsu. rice to make room for more variety least at the Kushi Institute, variety
of other grains. Additionally, cook among plant-based cooking was
FOR SALE: Aveline Kushi’s for- brown rice with other grains or beans taught as essential, and to the point
mer home “The Good House” in to make them more nourishing and where it required so much cooking
Becket, MA., the beautiful Berkshire you more relaxed. Steam sourdough that most people could never do it.
Mountains region of the ancient Ap- bread with tahini, humus, or other Variety within the limited plant-based
palachian mountain range. 3 genera- spreads for a good source of protein. range was always a main focus.
tions of macrobiotic teacher owners. Have pasta or noodles several times The idea that over contraction,
Great B&B, study house, or family a week. Eat miso soup less often being too yang, is the cause of many
home with approx. 2700 square ft. and increase the use of puréed sweet illnesses was made up in the 1970s.
of living space plus more. Contact: vegetables, mixed vegetables, and Eating a lighter diet as the proposed
macrobiotic@macrobiotic.com or bean soups. Increase lightly cooked
413-623-5925. vegetable dishes, especially quick (continued on page 16)
2 Macrobiotics Today • SUMMER 2015 www.OhsawaMacrobiotics.com

Features
Continuous publication
since 1960
Managing Editor
Carl Ferré
What Do 120 Cancer Survivors Have in Common?
Associate Editor New Beginnings: the Triumphs of 120 Cancer Survivors . . . . 5
Julia Ferré
Bill Aron
Publisher
George Ohsawa Macrobiotic Foundation
Special Members
Macrobiotics and Animal Foods . . . . . . . . . . . . . 9
Nancy Adler, Michael Bauce, Sean Braniff, Michael Alex Jack
Brown, James Brunkow, Kelsey Brunkow, Robert Carr
Jr., David Catron, Maria and Mike Chen, Michael
Clennan, Michele Clifford, Packy Conway, Carl Ferré,
Julia Ferré, Gus Ferré, Nels Ferré, Peter Fraser, Bob
The Humanitarian Evolution . . . . . . . . . . . . . . . 12
Fritz, Tim Galanek, Karen Garvey, Francine Harper, Personal and Planetary Health through Macrobiotics
Susan Haase, Joel Huckins, Susanne Jensen, Andy
Johns, Regina Izyderczak, Sue Hunter, Beth Kaufman, Jane and Lino Stanchich
Kathy Keller, Dan Lennox, Bob Ligon, Kathy Ligon,
Kerry Loeb, Mary Lore, Chuck Lowery, Gerard Lum,
Gracie Malley, Karen and Neil Malley, Saci McDon-
ald, Peter Milbury, Anita Miner, Friedmar Moch,
Macrobiotics and Yoga . . . . . . . . . . . . . . . . . . . . 20
Robert Nissenbaum, Missy Peebles, Michael Potter, Mikiyoshi Moriyama, translated by Shugo Nanabayashi
Pete Pulis, Fred Pulver, Jean Richardson, Michael
Rossoff, Bob Ruggles, Alice Salinero, Sue Shimmon,
Lino Stanchich, Laura Stec, Kathy Swasey, George
Sweet, Hugh Tinling, Shirley Tung, Cynthia Vann, Macrobiotics: Did It Fail? . . . . . . . . . . . . . . . . . . . 23
Verne Varona, Mark Vilkaitis, Kazuko Yamazaki, and Royce E. Phillips
Marketa Zeleznikova
Underline indicates current Board of Directors
Macrobiotics Today is published quarterly by Ethnic Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

the George Ohsawa Macrobiotic Foundation,
1277 Marian Ave, Chico, CA 95928; 530-566- from As Easy As 1, 2,3: A Mostly-Macrobiotic Cookbook
9765. Copyright ©2015 by the George Ohsawa Pamela Henkel and Lee Koch
Macrobiotic Foundation. All rights reserved.
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and possessions: $25; elsewhere, US$40. Yearly
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www.OhsawaMacrobiotics.com •
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What Do 120 Cancer Survivors
Have in Common?
New Beginnings: The Triumphs of 120 Cancer Survivors
Bill Aron
“Conquering cancer is really not 1971 there were three million cancer
about cure. It’s about living—liv- survivors living in America. As of
ing well for as long and as fully March 2015, there are over 14 mil-
as one can.” lion, 5 million of which are young
—Jane E. Brody, New York Times adults. About 65 percent of cancer
personal health columnist survivors have lived at least five years
F
since receiving their diagnosis, 40
ull Disclosure, by way on in- percent have lived 10 years or more,
troduction: After my diagno- and nearly 10 percent have lived 25
sis in 1993, a woman who has years or longer. This all means that
been an “angel” to me in other areas there is a steadily growing population
of my life, went to the local health who are asking the question “What
food store, and bought every book now?”
on diet and cancer. While recovering Cancer forces people to put their
from surgery, I went through them, lives on hold. It can cause physi-
and discovered that for my person- cal and emotional pain, and result in
ality, the ones on a macrobiotic diet lasting problems. It may even end in
made the most sense. I then went death. But many people gain a new
out to Johnny Rockets, had my last perspective on life. It is as if their
hamburger and went to see my coun- Ed Feinstein: Colon Cancer with senses become more finely tuned
selor, Verne Varona. I still adhere to a Liver Metastasis, Diagnosed at by facing their own mortality. Their
macrobiotic diet, but eat fish when I Age 39 lives take on new meaning.
travel or eat out with my kids. treatment; the Silent phases, defined
This article will not be about diet below; and the Knowing that there I have developed a new sense of
however, or even cancer. New Begin- will be a new beginning, a new nor- normal. I’ve forgotten what the old
nings: The Triumphs of 120 Cancer mal. This article is about the 3rd and normal feels like. So many things
Survivors, is about the individual, not 4th stage of cancer. I began this proj- are more valuable to me. I had to
about the cancer, and the psychologi- ect in 2006. give up having children as a result
cal transitions survivors go through. About one in every 20 adults in of this illness, so my family back
I’ve identified four stages: the Ter- the United States has survived can- home is very important.
ror of the diagnosis; the Agony of the cer, according to new federal data. In ‒ Kim Linz, age 28
Adjusting to my new state took
some time and the help of not only
a team of sensitive physicians, but
also that of a gifted therapist. I be-
came aware of what really mattered.
I focused on what I loved about my
work, and tried to eliminate tasks I
disliked. I consciously strove to make
my family and friends a bigger part
of my life. I became a better husband,
father, and friend. Cancer became,
and many survivors concur, a gift, a
catalyst for accepting my limitations,
my mortality, and my strengths. Can-
cer gave me the opportunity for a new
beginning. I wanted to help others, as
I myself had been helped. I wanted
to create the kind of book I wish had
Kim Linz, with husband David, Adrenal cancer, diagnosed at age 28 existed when I was diagnosed.
When I was diagnosed with can- to do?” I couldn’t get over that empty My angel (another patient who had
cer, I was devastated. My first reac- feeling. comforted her during chemo) had
tion was fear, which was soon fol- Over time, I began asking other changed my life forever. I had a
lowed by a crushing sense of feel- survivors about how they felt when duty to teach what she had taught
ing all alone. I felt alienated and their treatment was finished, and me: listen to others and not to my
estranged from everyone. It was like many acknowledged similar feelings. pain; be kind, not selfish. Everyone
I was living in a different universe. One survivor, Kim Linz, even gave is battling something. I realized
Susan Sontag described this feeling a name to it, labeling it the ”silent that I’m not a lone soldier.
well when she wrote that the sick per- phase” of cancer, when the frenetic ‒ Tiffany, age 22
son is transported to another country, flurry of treatments and doctors’ ap-
separate and distinct from the land of pointments is replaced with a gaping
the healthy. And angry. I was so an- silence and an uncertainty about what
gry. This became my new normal. the future holds.
Current Cancer Facts
At this point, survivors are left
1. Half of all American men and
The way of healing is to balance to their own resources as they at-
one out of three women will face
the loss and fear and rage with a tempt to move forward. Family and
a cancer diagnosis in their lifetime.
sense of gratitude. When they bal- friends expect the survivor to move
ance, we are whole...whether or on. But, as Dr. Thomas R. Frieden,
2. About one in every 20 adults
not we are cured. director of the Centers for Disease
in the United States has survived
‒ Ed Feinstein, a Rabbi Control reflects, “Having cancer may
cancer, according to the Center for
in Los Angeles be the first stage, really, in the rest Disease Control and Prevention
of your life.” Ellen Stovall, a senior and the National Cancer Institute.
Then, after my treatment con- health-policy adviser for the National
cluded, I was surprised to find myself Coalition for Cancer Survivorship, 3. As of this April (2015), there
experiencing an anomic terror when has written: “With cancer, it’s not will be nearly 15 million cancer
my oncologist said, “Ok, you’re good ‘death or cure’ anymore … Learning survivors in the United States, ac-
to go. Aren’t you glad you won’t to live with cancer is a very differ- cording to the latest annual report
have to see me so frequently?” My ent mindset - and many need to figure by the American Cancer Society.
first thought: “NO! What am I going out how.”

For everyone in this book, there is
a sense of Gratitude, the understand- How Bill Aron Became
ing that ALL is a gift. a Photographer
Both Christians and Jews believe
that God (however that is defined) Bill Aron’s photography career
renews daily the work of creation. began at age ten with a Ko-
What that means theologically is that dak Brownie Hawkeye camera.
God didn’t create the world once and Here’s how he tells it:
then walk away. But that the majesty My family was on a vacation
and the glory and the amazement of in Atlantic City in 1951, when
creation is constantly being renewed. one afternoon I snuck off to Steel
The message is “Don’t take for grant- Pier, which in those days had a
ed the wonder of life.” Cancer makes very carnival-like atmosphere.
us realize that each day is meant to be I went up to the large roulette
appreciated. wheel (under-age gambling was
not an issue), and plucked down
Life is about moments. We have a nickel on number 48. When I
started to live day-by-day, hour- won, the man in charge of the
by-hour, and sometimes second booth automatically reached for
Sally Craigen; age 99. Breast by second. And when you sit there what was obviously considered
and Ovarian cancers, diagnosed
at age 64
with those seconds seemingly so the most sought after prize, a
long, you realize how many of large teddy bear. I stared, shook
As I spoke with the survivors for
them you have. We have the luxury my head and said, “No, not that.”
New Beginnings, I discovered an in-
of seeing so many little gifts that I then pointed to the Brown-
triguing combination of fragility and
other people don’t see. The smell ie Hawkeye camera package
inner strength. They were fragile in
of my daughter’s hair in the morn- wedged among the stuffed ani-
that they had a realistic assessment of
mals. It was my first camera, and
what they had lost, and of the obsta-
I’ve kept it my entire life. This
cles that lay ahead. They had under-
prize was followed by a life-long
gone a sometimes painful process of
love of photography, which con-
self-examination, honestly facing up
tinues to motivate me to this day.
to their shortcomings and mistakes,
Recently I’ve started using
while determining to do better. Their
the Brownie again, just for the
strength was based in a belief that
fun of it.
they could overcome the obstacles,
and that their fate was in their own
hands. They did not necessarily think
ing is one such gift. My favorite
of themselves as being cured; but
daily gift is getting to snuggle in
they felt that they were going to do
the morning. There is a constant
everything possible to make the most
reminder that she’s borrowed.
out of whatever time they had left.
She’s not ours.
‒ Bridget Colby, mother of
I am a two-time cancer survivor,
Sophia (diagnosed at
but I never stopped enjoying life—
age 15 months)
dancing and singing with the choir.
I’m still singing today. Yes, I’m
The experience of diagnosis and
hurting sometimes, but not enough
Sophia Colby, Hemophagocytic
treatment had woken them up, and
to stop enjoying life.
lymphohistiocytosis (HLH), diag- many were willing, even eager, to
‒ Sally Craigen, age 99 nosed at age 15 months change their lives. Some changed
careers; some reordered their priori-
ties; others simply reaffirmed that the
path they had chosen was right for
them. They changed in other ways
as well, altering their diets and tak-
ing up exercise. They explored ways
to give back to the “cancer com-
munity” by raising money, visiting
treatment centers, founding survi-
vor organizations, and reaching out
to others who had been diagnosed.
Some even felt they were living
for those they had known who had
died. Their motivation was the belief
that they could make a difference.
A good friend recently said to me:
“You know, I don’t want to be diag-
nosed with cancer, but I do wish that I
could have that experience of ‘having
survived’ so I could make changes in
my life.” Perhaps cancer survivors
can demonstrate the way for us all to
a better life, to a life well lived.
Life is about so much more than

traditional success. It’s about
joy, about living our soul’s pur-
pose, and about contributing to
the greater good. I live every
moment with that in mind.
‒ Rebecca Gifford, age 22
Book Information recognition for his first book, From

New Beginnings: The Triumphs of The Corners Of The Earth, which
New Beginnings: The Triumphs of 120 Cancer Survivors, with an intro- chronicles the Jewish communities of
120 Cancer Survivors. Jane E. Bro-
duction by Jane Brody, is Bill Aron’s the former Soviet Union, Cuba, Je-
dy, the New York Times health col-
third book. It contains a collection rusalem, New York and Los Angeles,
umnist, wrote the introduction with
of narratives and “energetic” pho- and was published, with an introduc-
prefaces by Peter Yarrow (of Peter,
tographic portraits of men, women, tion by Chaim Potok, by The Jew-
Paul & Mary), U.S. Congressman
and families of children. They vary in ish Publication Society. Algonquin
Henry Waxman, and Rabbi David
age, ethnicity and diagnosis, but they Books published a second volume of
Wolpe. Various endorsements are on
all share the ability to turn a diagno- his work, Shalom Y’all: Images of
the back of the jacket. The book has
sis of cancer into a positive force in Jewish Life in the American South,
272 pages with 160 full color pho-
their lives. This is a project by and for with an introduction by Alfred Uhry.
tographs.
cancer survivors: their words, Aron’s Aron lives in Los Angeles with his
Available wherever books are
photographs in collaboration with wife and two sons, where he is most
sold, in stores and on the Internet.
their sensibilities. likely the only photographer with a
Aron first gained international PhD in sociology.

Macrobiotics and Animal
Foods
Alex Jack
A
nimal food has played a key Russia, China, and Japan), Central
role in evolution, including America, South America, Mediter-
human development; how- ranean, Middle East, Africa, South
ever, its significance is widely mis- Asia, Southeast Asia and the Pa-
understood. As a breakthrough scien- cific Islands, Cool Climate (Canada,
tific study this past year concluded, Scandinavia, Siberia), and Cold Cli-
human beings branched off of other mate (Arctic Circle, Antarctica). The
hominoids about 4 million years ago amount of animal food, including
by eating wild grasses, the progeni- meat, poultry, eggs, and dairy food,
tors of rice, wheat, maize, millet, and ranged from a few to several times a
other cereal grasses. week in warmer, southern, or temper-
Our unique human form and ate latitudes to 60% or more every
structure, as well as consciousness, day in colder, northern polar zones.
were formed by predominantly whole The Great Life Pyramid, which
grains and other plant-quality foods. Michio introduced in 1998 for the
As George Ohsawa and Michio medical and scientific community,
Kushi taught, our teeth, intestines, reflected similar proportions.
and other features mirror a roughly Given Michio’s half century of
7:1 ratio of adaptation to plant vs. an- extolling the virtues of animal food in
Alex Jack
imal food. This will vary from about the human diet, it would be strange to
5:1 in cold, northern polar regions to approach, rather than a fixed, static characterize his approach as “demon-
10:1 in warm, southern tropical ar- “diet,” as Michio taught for many izing” meat, eggs, dairy, and other
eas. According to this yardstick, the years is a standard average, flexibly animal products. At the Kushi Insti-
proper diet of human beings is about taking into account environment, tute, fish or seafood have been served
85% grain-and-vegetable quality to climate, season, sex, age, condition since its inception as an option twice
15% animal food in temperate cli- of health, personal needs, and other or more a week, and many teachers,
mates. Historians, anthropologists, factors. For the most recent edition students, and staff customarily eat ad-
and archaeologists cite similar con- of The Book of Macrobiotics, Michio ditional animal food once a week at
sumption ratios for most of human prepared dietary patterns for ten re- nearby macrobiotic-oriented restau-
existence. gions of the world, including temper- rants such as Bizen, noted for its fish
The standard macrobiotic dietary ate climates (North America, Europe, sushi, or Paul & Elizabeth’s, founded
by students of Michio over 40 years dairy, as the main cause of cancer. communities, not individuals. Previ-
ago in Northampton, renowned for In today’s modern world, it is not ous studies by the National Institutes
its fish chowder, scrod tempura, and easy to maintain one’s health with of Health, New England Medical
fish sandwiches. a macrobiotic eating pattern, or any Center, Tulane University, National
Though all types of animal other dietary approach, as a result of Tumor Institute in Milan, Italy, M.D.
foods are embraced by a modern widespread nutrient loss, chemical Anderson Cancer Center at the Uni-
macrobiotic diet, not everyone today and GMO contamination, the accel- versity of Texas in Houston, Univer-
chooses to partake of it. In fact, infor- erated pace of modern life, increased sity of California at San Diego, and
mal surveys suggest that a majority emotional stress, and other factors. other research centers have found
of contemporary macrobiotic practi- Half a dozen prominent macrobiotic significant benefits in a macrobiotic
tioners are vegan. First, animal food, teachers, as well as the Kushis, have approach to the prevention or treat-
particularly meat, chicken, dairy, and come down with cancer in recent ment of cancer.
fatty fish consumed by sedentary years. But the prevalence of cancer, The fact that several individual
modern people, is linked to chronic heart disease, diabetes, and other macrobiotic teachers succumbed to
and degenerative diseases. Second, chronic conditions in the macrobiotic illness, especially cancer—the con-
the intake of excessive animal food, community remains well below that dition they spent much of their life
in combination with sugar, alcohol, of society as a whole—probably 50 devoted to preventing and reliev-
drugs, or other extreme yin, is as- ing—may also reflect the energetics
sociated with anger, violence, war, of counseling and taking on the stag-
or other antisocial behavior. Third, nated, heavy, or negative energy of
all animal food consumption today, “Though all types of animal others. It is well known that health
including organic quality, is unsus- foods are embraced by a gurus, scientists, and fitness buffs
tainable and contributes to global commonly die of the diseases they
warming, water pollution, loss of modern macrobiotic diet, are associated with. James Fixx, who
topsoil, world hunger and poverty, not everyone today chooses popularized America’s running craze
and other environmental and social with the bestseller The Complete
ills. Michio, himself, this past year, to partake of it.” Book of Running, had a fatal heart
gave up eating animal food when it attack while jogging. Adelle Davis,
became clear to him that the modest the pioneer nutritionist who crusaded
amount he enjoyed was adversely af- against food preservatives and addi-
to 75 percent less. I suspect it is also
fecting his health. tives, died from multiple myeloma.
significantly lower than Seventh Day
As for B12 and other supple- Nathan Pritikin, who popularized the
Adventists, Mormons, and others
ments, they are usually unnecessary connection between a low-fat diet
with generally healthier diets, but
for those on a balanced macrobiotic and heart disease, died of leukemia.
this remains to be demonstrated.
or natural foods diet. T. Colin Camp- Paavo Airola, the nutritionist and
At Kushi Institute, we are cur-
bell, Ph.D., the author of the ac- naturopathic doctor, was felled by a
rently developing the first random-
claimed The China Study, dispels the stroke. J. I. Rodale, founder of Pre-
ized, controlled clinical trial of our
myth that animal foods are necessary vention, the nation’s largest health
macrobiotic approach to breast can-
for proper B12 levels. As he shows, magazine, died of a heart attack. The
cer with medical researchers at Tufts
B12 is produced by bacteria in the list goes on and on. As poet Chris-
University and Johns Hopkins School
soil, and organic vegetables can be a topher Marlowe’s motto observes:
of Medicine. The scientists are opti-
plentiful source of B12. This vitamin ‘Quod me nutruit, me destruit.”
mistic that the proposed 2-year study
is also found in traditionally made Shakespeare translated this in Sonnet
will create a new treatment paradigm
miso, tempeh, and other soy foods, 73 as “Consumed with that which it
that will help millions of women.
as well as in some sea vegetables. is nourished by.” Or as folk wisdom
They are not concerned that Aveline,
Campbell, who grew up on a dairy holds, Jesus the carpenter died on a
Michio, or other macrobiotic teachers
farm, became vegan as a result of his wooden cross. Yin changes to yang,
personally developed cancer, point-
scientific research. In particular, he yang changes to yin. Everything
ing out that medical science deals
cites casein, the protein in milk and transforms into its opposite.
with overall outcomes of groups and

Furthermore, as Michio once told can see hear, and smell much better; rifice. This loving kindness ensured
me, he often prayed for those who run, swim, or fly faster; and generally that the animal’s spirit was honored
came to him for counseling that he outsmart people. During eras of gla- and was free to embark on the next
felt had hopeless or very difficult ciation when plant foods were scarce stage of its spiritual journey. The ani-
cases, could not practice well, or or unavailable, humans entered into mal’s flesh ensured that the hunter’s
had no family support. He said he a social contract, or spiritual agree- family or tribe would survive through
asked God, or the Infinite Universe, ment, with the animal world. In ex- the long, cold winter, drought, or
to add one year to their lifespans in change for sacrificing their lives, famine. Needless to say, modern fac-
exchange for taking one day off of his the animal kingdom was revered by tory farming, and most organic milk
life. During his lifetime, Michio ad- humans, and human prayers ensured and beef production today, is light
vised and guided tens of thousands of animal spirits a blessed journey to the years removed from this physically
individuals and families. Of course, next life. and spiritually sustainable practice.
we will never know how many peo- Hence, Snyder explains, hunt- As Michio always taught, food is
ple he sacrificed part of his own life ing was originally a meditation. The spirit. Whether plant or animal qual-
for in this way. “hunter” did not go out and stalk wild ity, it is best grown, raised, or hunted;
Indeed, the myths and legends of animals because the game could eas- prepared; and eaten with love and
most ancient societies show that the ily outwit him. Instead, the “hunter” gratitude.
original sacrifice in the world was went to sit by a tree or riverbank,
animals that voluntarily gave up their prayed or sang a song, and waited for
lives so humans might live. As Zen the deer, peasant, or trout to come to Alex Jack is executive director of
poet and anthropologist Gary Sny- him while he meditated. Then with Kushi Institute and co-author with
der has observed in his many books, primitive weapons, the hunter would Michio Kushi of The Cancer Preven-
animals have much more highly de- slay the game as humanely as pos- tion Diet, The Book of Macrobiotics,
veloped senses than humans. They sible when it presented itself as a sac- and other books.
“A Macrobiotic Classic” – Michael Bauce; “Brilliant” – Chris-

tine DeRocher; “The Finest Book on Natural Healing I have
read in 25 years of Chiropractic Practice” ”-JB Vaughan DC;
“Learnt more in the first 20 pages than I have in two years
of study” - student ; “I read your book very hungrily as your
perception is so clear and rarely have I come across the un-
derstanding and intelligence that shines through in your writ-
ing. In that way, your book felt like a friend, a much need-
ed friend, so thank you.-Penelope Bjorksten”; “The End of
Medicine” is a beautiful book, in my opinion one of the more
important books about macrobiotics written since Ohsawa”
– Isobel Carr
Available at any online or regular bookstore or from

http://www.alchemycalpages.com
Also I have available DVD’s of talks I have given on Yin and Yang, Five Transformation
Theory, Facial Diagnosis, Healing/Illness/Disease, Ginger Compress Demonstration. They
are $12 dollars each and run upward of 2 hrs For a complete list and discounts for a multiple
order please e-mail me at kaareb@mac.com
The Humanitarian Evolution
Personal and Planetary Health Through Macrobiotics
Jane and Lino Stanchich
“Nothing will benefit human health

and increase the chances for sur-
vival of life on earth as much as the
evolution to a vegetarian diet.”
‒ Albert Einstein
W
e practice macrobiotic
principles because of the
sound nutritional prin-
ciples, ecological practices, and the
ability to bring greater humanitarian
evolution to people and the planet.
We have lived long and well, worked
hard, traveled extensively, and have
met many dynamic persons, lead-
ers, and visionaries worldwide. Af-
ter studying a variety of nutritional,
scientific, historical, religious, and Lino and Jane Stanchich
philosophical wisdom related to life,
art, and food, our respect for the etables, sea vegetables, seeds, nuts, our food choices affect everything.
macrobiotic view of life grows. The and condiments are numerous. Plus, That is why macrobiotics is called
more we live, experiment, observe, we have the choices of precise and the “great life” or the larger view of
reflect, and test theories and tastes, empowering macrobiotic cooking the whole earth, beyond our plate and
the more we are convinced that a methods, myriad types and use of our palate.
vegan grain-based diet is the opti- salt, oil, sweeteners, and seasonings-- We are aware that certain
mum way of eating. each with distinct effects and results. macrobiotic educators maintain that
The field of nutrition is vast We have the luxury and freedom of some people may need animal foods
and varied. Opinions abound, es- choosing diets and foods from Na- for brief periods of time. Other teach-
pecially within macrobiotic dietary ture’s bounty. Markets are brimming. ers write that all people should add
principles and practices. Choices of Nutritional views, studies, and di- more frequent use of animal foods,
organic whole grains, legumes, veg- etary fads fly by with abandon. Yet, including red meat, poultry, dairy,

and eggs. For the issues of personal with a macrobiotic, or any other, diet. was not early man but early woman.
health, planetary ecology, animal In addition, consider the design of She spent her days near the base
rights, and human suffering, we ada- human adults’ long, convoluted in- camp gathering fruits, nuts, seeds, tu-
mantly oppose the view that everyone testines (over 25 feet in length) con- bers, roots, grains, berries, and beans,
needs to eat animal foods for optimal trasted with the short, rod-straight in- and made meals for the family out
health. The earth’s people, land, air, testines of a carnivorous animal such of complex carbohydrates-starchy
and water simply cannot sustain that as a dog or cat. Meat and other ani- foods and fresh fruits and vegetables
dietary practice and philosophy. mal foods easily acidify and putrefy with occasional feasts of meat when
As we have stated, we believe the during the long transit time through the man was lucky enough to bag a
best diet for health and ecology is a our extremely long human intestines. lizard or mole.”1
totally vegan diet. However, if people This is one of the main causes of Clearly, humans are designed to
have a need, wild caught white fish, diseases in humans. High fiber plant thrive on more plant foods with lit-
balanced properly, may be appropri- foods, especially when well chewed, tle, if any, need for zero-fiber, high-
ate, according to personal preference. provide a healthier intestinal environ- cholesterol animal foods. Our food
Every person’s nutritional needs dif- ment and bowel regularity. choices must go beyond “it tastes
fer, so a careful program of balanced good, it feels good, and it is easier,” as
eating of plant-based foods with described in George Ohsawa’s lowest
necessary supplementation is recom- “mechanical” level of eating in which
mended, remembering that a food- “Clearly, humans are de- one cares little for the source of food.
based vegan diet and home remedies signed to thrive on more The consumption of acid-forming
are powerfully effective to restore meat, poultry, eggs, and dairy is far
strength and balance. For the sake of plant foods with little, if from sound scientific, ecological, and
our oceans that are being over-fished, any, need for zero-fiber, humanitarian choices.
we recommend getting back to a to- Macrobiotics is defined as a “diet
tally vegan diet as soon as possible. high cholesterol for longevity.” The world’s longest-
Let us embrace change—change animal foods.” lived peoples, according to The Blue
for the better—change that brings Zones, share commonalities of grain-
about wellness for all people, and for based diets and the active lifestyles
the planet. Increasing animal food also promoted in macrobiotic phi-
consumption is not a progressive evo- The current popular meat-based losophy.2 As our macrobiotic leaders
lution towards greater personal and diets promote eating foods that are taught, animal food should be avoid-
planetary health. Our human bodies neither healthful nor ecological. ed, limited, or infrequent, depending
are designed to be omnivores and we Could we please evolve from the diet upon one’s condition, climate, and
can be vegans quite successfully if of pre-historic people who lived 2.6 needs. Do we ignore validated sci-
we choose, plan, prepare, and eat our million years ago? Even people of entific studies showing that the con-
meals with care and consciousness. that era did not eat predominately sumption of animal food is a major
We humans are designed to eat meat. In fact, our Paleolithic ances- cause of heart disease, cancer, diabe-
particular foods. Notice the teeth and tors ate mainly plant food and were tes, and other degenerative diseases?
the predominance of flat, grain-grind- mainly herbivores according to Jane Ancient Biblical teachings (Genesis
ing teeth (molars) as compared to a Brody. 1:29), traditional dietary practices
minority of sharp meat-tearing teeth “Most of us have an impression of and macrobiotic recommendations,
of carnivorous animals (canines). early man as a successful hunter, who and cutting edge nutritional science
Herbivorous animals are among the dressed in a loincloth, went out each such as the 2005 The China Study
strongest on earth. And, they chew day with a club over his shoulder, to by T. Colin Campbell all agree: meat
plant food very, very well. The thor- catch something for dinner. Usually and other animal foods are not essen-
ough chewing of high fiber plant he left empty-handed because ani- tial for human health and are a major
foods by humans greatly enhances mals were simply too swift for a man contributor to diseases of body, mind,
absorption of nutrients—this is a real armed only with a club. The real hero and society.3
key to optimum vitality and success of the survival of the human species Vegan diets can be totally healthy
when balanced and eaten properly. fying dishes, along with powerfully dustry.8 Be smart and beware. Some-
The American Dietetic Association strengthening recipes. Countless re- times fear is very healthy.
position paper in 2009 states that, ports and immense epidemiological Michio Kushi and other
“Appropriately planned vegetar- studies point to the harm of red meat, macrobiotic teachers recommend
ian diets, including total vegetarian poultry, dairy, eggs, and especially the consumption of complex carbo-
or vegan diets, are healthful, nutri- sugar consumption. These foods are hydrates in whole grains, legumes,
tionally adequate, and may provide best avoided for personal and plan- sweet vegetables, and satisfying
health benefits in the prevention and etary health. natural sweeteners shown to stabilize
treatment of certain diseases.”4 A Refined sugar and high fructose blood sugar and emotional well be-
vegan/macrobiotic diet, when prop- corn syrup have been called toxins ing. Craig Thompson, president of
erly balanced, contains ample protein and “poisons” by Robert H. Lustig, Memorial Sloan-Kettering Cancer
and fat—as much protein as a meat- MD, of the University of California, Center in New York, who has done
based diet. However, the nutritional San Francisco, in a New York Times much research on the effects of sugar
differences are that plant protein has Magazine (April 2011) cover story, on cancer, has taken refined sugar out
zero cholesterol and contains health- “Is Sugar Toxic?”6 Dr. Lustig’s popu- of his diet. Famed researcher, Lewis
ful fiber and abundant vitamins and lar and engaging YouTube lecture, Cantley, director of the Cancer Cen-
minerals, including calcium, zinc, ter at Beth Israel Deaconess Medical
and iron. Vegans can easily take oral Center at Harvard Medical School,
vitamin B12 supplements. says, “Sugar scares me.”9 Beyond
Vegans eating a balanced strength- “A vegan/macrobiotic diet, these health concerns, humans today
ening diet often have increased viril- when properly balanced, are still enslaved in sugar plantations
ity and fertility. Increased circulation, worldwide.
oxygen, and sensitivity enhance re- contains ample protein and “Non-violence leads to the high-
productive health. Herbivore animals fat—as much protein as a est ethics, which is the goal of all
do quite well in both stamina and evolution. Until we stop harming all
reproduction. “Cholesterol-lowering meat-based diet.” other living beings, we are still sav-
foods such as dried beans, oatmeal, ages.” – Thomas Edison, inventor
oat bran, and any fruit with a peel (1847-1931)
only improve your (male sexual) hy- True animal lovers and humani-
draulics. So it’s smart to avoid cho- “Sugar: The Bitter Truth,” with over tarians detest non-violence. Meat of
lesterol-raisers such as fried foods, 5,500,000 hits, relays scientific proof all types comes from killing and has
butter, and red meat,” says Harin that the consumption of refined sug- a tremendous cost environmentally
Padma-Nathan, M.D., of the Male ars is the direct cause of the epidem- and economically. Raising meat and
Clinic in Santa Monica and the Uni- ics of obesity, diabetes, depression, dairy is staggeringly expensive, thus
versity of Southern California at Los and cancer.7 Michio Kushi wrote con- is subsidized by the U.S. government
Angeles.5 sistently that refined sugars should (our tax money at work.) The U.S.
One’s dietary needs can be met be avoided due to their contribution government gives big beef and dairy
with consciousness and care…and to mental and emotional disorders, industries over $38 billion a year. The
yes, an investment of time in the blood sugar imbalances, and numer- cost to our nation’s healthcare system
kitchen. We say it is the best in- ous diseases. Sugar, as well as alcohol for the treatment of diseases contrib-
vestment one can make! Creating a (yin), cravings increase with excess uted by these foods is totally unsus-
cooking support system is extremely consumption of (yang) foods, which tainable. Farmers of more healthful
beneficial and may be essential if can include fish, meat, poultry, eggs fruits, vegetables, and nuts receive a
your natural talents lie in other areas. as well as excess salt. We agree. The relatively minute $17 million. What
Studying and following macrobiotic riveting book, Salt, Sugar, and Fat: is wrong with this economic picture?
cooking techniques can lead one into How the Food Giants Hooked Us, by Write to your legislator about your
a life of greater health and culinary Pulitzer Prize winner, Michael Moss, dietary opinions. Food is profoundly
enjoyment. The vegan macrobiotic reveals the tale of the unfettered and political.
diet may include cleansing, detoxi- unscrupulous U.S. processed food in- Livestock and their byproducts

account for at least 32,000 million more. Abraham Lincoln wrote, “I The Male Clinic in Santa Monica
tons of carbon dioxide (CO2) per am in favor of animal rights as well and the University of Southern Cal-
year, or 51% of all worldwide green- as human rights. That is the way of ifornia at Los Angeles. Print.
house gas emissions.10 a whole human being.” Modern fig- 6. Taubes, Gary. “Is Sugar Toxic?”
Meat is the number one cause ures of history, art, music, medicine, New York Times Sunday Magazine,
of the destruction, at one acre per and Olympic athletes choose this re- April 17, 2011: pp. MM47. Print.
second, of the Amazon Rain Forest, vitalizing and rejuvenating diet. It all 7. Lustig, MD, Robert. “Sugar: The
called our Earth’s “lungs.” The “in- comes down to what we choose to Bitter Truth.” University of Califor-
convenient truth” is that Al Gore’s eat…and why, and to whom we lis- nia Television (UCTV): You Tube,
award-winning film by the same ten, and why. Humankind does not Web.
name, mysteriously neglected to have time to debate this. The stud- 8. Moss, Michael. Salt, Sugar, and
mention the statistic above, never ies are done. The answer is literally Fat: How the Food Giants Hooked
naming animal by-products as the under our noses. Each day our Earth Us. Random House, 2013. Print.
true main cause of air pollution. suffers from the cruel farming of 9. Cantley, Lewis, Director of the
Grains and soybeans are fed to cattle, animals, the farm animal waste run- Cancer Center at Beth Israel Dea-
while tens of thousands of people off, and chemicals in our air, water, soness Medical Center at Harvard
worldwide die each day of starva- and soil. Macrobiotic principles have Medical School. Taubes, Gary. “Is
tion. Meat-eaters have a tremendous long upheld the health and ecology Sugar Toxic?” New York Times
carbon footprint and are responsible of the world through eating primar- Sunday Magazine, April 17, 2011:
for 4800 gallons of water daily, while ily organic plant foods prepared pp. MM47. Print.
a vegan utilizes 300 gallons. One with knowledge and balance. We 10. Andersen, Kip and Kuhn, Keegan.
small dairy farm alone emits over hope those who teach macrobiotic Cowspiracy. Quoting Goodland, R
33,000 pounds of methane gas into principles will continue that tradi- Anhang, J. “Livestock and Climate
the air each day! Meat, poultry, dairy tion. The future is balanced on our Change: What if the key actors in
products, and eggs are inhumanely forks, spoons, and chopsticks. Before climate change were pigs, chickens
harvested with untold suffering and we eat, let us think where our food and cows?” Print.
torture to each farm animal. We each comes from and how our choices af- 11. Cowspiracy, www.cowspiracy.com.
have witnessed these typical and fect our health, humanity, happiness, Web.
tragic farming practices in the U.S. animals, and our precious earth.
and Europe. Over 12 billion animals
are slaughtered each year for food in
Footnotes Jane and Lino Stanchich are licensed
the U.S. Grass-fed cattle, many of
1. Brody, Jane, Nutritionist, New York
nutritionists, authors, macrobiotic
which graze in fields for only a short
Times. Jane Brody’s The Good
counselors and educators. For more
time, are slaughtered at the same lo-
Food Book: Living the High Car-
references, recipes, resources, and ar-
cation as non grass-fed cows. And do
bohydrate Way. W W Norton &
ticles, visit www.greatlifeglobal.com.
restaurants serve organic, humanely
Company, 1985. Print.
They can be reached at ljstanchich@
harvested foods? Before we “chow
2. Buettner, Dan. The Blue Zones. Na-
mindspring.com or 828-299-8657.
down,” let us each think about where
our food comes from. We suggest tional Geographic Society, Publish-
you watch “Cowspiracy.”11 How can ers, 2008. pp. 234-235. Print.
a philosophy of ecology and love of 3. Campbell, PhD, T. Colin and
animals be fueled by meat, dairy, and Thomas M. Campbell, III. The Chi-
egg consumption? na Study. Benbella Books, 2005.
Vegans and vegetarians are in Print.
good company. Some of the world’s 4. The Journal of the Ameri-
greatest minds chose this diet: can Dietetic Association, 2009
Socrates, Plato, Aristotle, DaVinci, Jul;109(7):1266-82. Print.
Tolstoy, Ben Franklin, Albert Ein- 5. Rowan, Mark. Men’s Health. June
stein, Jane Goodall, and countless 3, 2006. Padma-Nathan, MD Harin,
(continued from page 2) untrue. The idea that animal food is the flat out dogma used to stifle
causes aggression is based on a the debate. Many of these foods are
solution only helped marginally misunderstanding of the effects of totally natural foods in worldwide,
because it doesn’t address nutritional food that teachings from traditional traditional, healthy, balanced
deficiencies. Becoming more yin Oriental medicines (TOM) can help diets—a perspective that we tend to
or expanded does not cause you to to clear up. develop when we are truly exercising
absorb nutrients that are not present Strong blood in TOM is seen our understanding of foods and the
in your diet. If your diet is lacking as a main factor that helps us to principles of yin and yang.
adequate protein, B12, B6, zinc, iron, stay relaxed and more peaceful. This is especially true when the
and other nutrients, you can’t absorb Weak blood can make us tired issue is animal products other than
what is not there by curing so called and sometimes overly uptight and fish. Often this lack of understanding
“contraction.” aggressive. Some people eating a leads to statements like it takes a
Eating less grain and more vege- vegan or near vegan macrobiotic gazllion gallons of water or twenty
tables to solve sicknesses, as Denny diet maintain an aggressive and fields of grain to raise a cow. Sure
suggests, can cause other problems. violent stance because their blood these are slight exaggerations, but
Primarily, vegan macrobiotic eating is weak due to multiple nutritional still… Then there are the pseudo
is already extremely low in calories. deficiencies. spiritualists who run the number that
Calories are very important for Some people become very passive we are now living in a new age and
energy. Cutting grains cuts calories in the same condition. The cure for veganism is the way to go because
and energy. being overly aggressive is not to eat we are evolving and it is best for the
Another outdated idea is that we lighter, but is to do things that will environment, etc., etc. All of these
carry something leftover from meat, strengthen the blood in our diets and issues can be easily debated by both
dairy, and sweets in our body for lifestyles. I have seen people become sides and in normal circumstances
years. This spurious concept of old more peaceful after adding natural they would be; however, when it
food in the body has been blamed meat to their diets—it strengthened involves macrobiotics the discussion
for numerous health problems their blood. most always gets thrown off by
that are really caused by simple In the modern world, where so the oldest trick in the book—the
nutritional deficiencies in people many people are telling us what to diversion tactic.
eating primarily vegan diets. This do, we must not lose the ability to I’ve seen this repeatedly in
misinformation diverts them from think for ourselves or we may suffer discussions and it is always the
solving their problems that are really the very fate we are trying to avoid. same thing. Kind of goes like this.
caused by malnutrition. ‒ John Kozinski “Well, macrobiotics isn’t really just
Implicit in the idea that certain www.macrobiotic.com about diet anyway, it is about the big
“past” foods must be discharged from picture, the great life, diet and food
our body is the idea that somehow Dear Editor, are only parts of macrobiotics.” This
sweets, meat, and dairy “in us” are Thank you for the excellent, is all fine and well but the simple
bad things. Longevity cultures around informative article by John Kozinski fact is that teachers, counselors, and
the world ate all these foods when in the Winter, 2015 issue. It is about cooks are constantly talking about
they were available. In Traditional time these issues get addressed. I’ve the food part; so, it must represent a
Nutrition, Ben Hershberg explains been involved in many debates on huge part of macrobiotics to demand
that people in Dan Buettner’s The several of the subjects John speaks such attention. New people don’t
Blue Zones (longevity zones) ate of in his article and they tend to go come to macrobiotics because we
plant-based diets with animal foods. round and round in circles due to have a fancy, cool way of talking
The idea that meat and other animal serious issues of denial and just plain about cause and effect or the cosmic
foods makes us insensitive, and fanaticism on the part of many. What I universe. They come from our talks
possibly aggressive, is an example find interesting when the discussions/ about, and other resources pertaining
of food bigotry. It is an insult to our debates turn to the health benefits of to, healthy food. Not to mention
parents, ancestors, and especially animal products, spices or any other the food part being essential for the
western cultures, and is blatantly taboo natural foods in macrobiotics livelihoods of many counselors and

teachers. healthy until a few years ago when I
The point I’d like to make is that started experiencing a great deal of Discover what millions of
John has opened the door for lively fatigue. I tried various modifications men, women, and children
discussion on this most important to my diet, and lifestyle changes around the world have
issue. Let’s keep that door open and including working less and exercising found – the macrobiotic
really address these issues once and more, but nothing helped. Supposing path to “Infinite freedom,
for all without the usual diversions. I might have low thyroid, B12, or absolute justice, and eter-
nal happiness.”
And, it isn’t about who has the best Vitamin D, I had a comprehensive
scientific data either. It is about what
works, what hasn’t worked, and how
blood test, which showed all of
these were at good levels, but to my Best
Seller
we can improve our understanding surprise my pancreas was producing
of food—the roots on which very little insulin – high blood sugar
macrobiotics stands as an invitation was the reason for my exhaustion.
to health and happiness. I therefore bought a blood sugar a must read
‒ Steve Gagné monitor, and the first day using it
Author of Food Energetics found my fasting blood sugar (upon
waking in the morning) was 104
Dear Editor, (prediabetic), and when I ate one
As a practitioner of macrobiotics tablespoon of rice porridge and a half
for more than 40 years, a macrobiotic cup of steamed kale, it skyrocketed
teacher for more than 20 years, and to 160 and I was immediately
a previous manager, director, and overcome with exhaustion. I found
faculty member at Kushi Institute, that any grain, bean, or fruit (even
I echo John Kozinski’s views in his a slice of strawberry) and most
article Living Macrobiotics: The starchy vegetables caused high blood
Future of Education. sugar levels for me. After trying
In the early seventies, a different dietary modifications and
macrobiotic practice cleared up my home remedies, I went off grains
chronic and severe allergies in one and beans for a while and started
week. Continuing macrobiotics an herbal supplement that was
over time, I developed several other somewhat helpful, but high blood $15.95 plus $3.00 shipping
(and more serious) health issues, sugar was still very problematic = $18.95
which I had been unable to solve, until I added more animal products.
Essential Ohsawa is the most
and for which the many macrobiotic Until that time I’d been mostly
comprehensive look at Ohsawa’s
counselor’s advice I sought was not limiting animal consumption to philosophy ever presented. In
effective. I eventually recovered fully what was recommended at Kushi it, you will learn the essence
by removing gluten from my diet. Institute: fish twice a week. When I of Ohsawa’s teachings – the
This was more than 15 years ago, added daily animal foods (including need for and methods of simple,
and at that time most macrobiotic more fish plus free range chicken natural eating and drinking; and
teachers criticized me for saying and eggs), my blood sugar levels the concepts of the Order of the
Universe and yin and yang.
gluten had been an issue for me, quickly improved to the point I was
stating as neither Michio Kushi nor able to add grains, beans, starchy
George Ohsawa
other leading macrobiotic teachers vegetables, and fruit back in, as
Macrobiotic Foundation
had addressed gluten (found in most long as I also had animal products
soy sauce and some other foods with the meal. My health and energy PO Box 3998
commonly used in macrobiotics) as level continued to improve from that Chico, CA 95927
an issue, they felt what I was saying point and at this time my fasting 800-232-2372 or
530-566-9765
could not be true. 530-566-9768 fax
Since avoiding gluten, I remained (continued on page 25) www.OhsawaMacrobiotics.com
• Superb vegan macrobiotic meals
• Lectures on macrobiotics and im-
proved well-being
• Excellent children’s program
• Hiking and nature walks
• Swimming in lakes and streams
• Legendary co-ed volleyball
• Solitude, peace, and quiet
• Nightly campfires: singing, dancing,
story-telling, variety shows
• Spacious, pristine wilderness
• Workshops, cooking classes, and
much much more
French
46th Annual
Meadows
Camp
July 4 – 12, 2015
Fees — U.S. Funds
Check the website for current pricing and for special offers.
Adults $1,095 (195/day); Youth (3-18) $595 ($95/day)
Babies (under 3 yrs.) -- Call or e-mail before registering
Deposit — A $250 deposit reserves your place in the camp.
Registrations are processed in order of receipt of payment. Make
checks payable to G.O.M.F. or pay at www.ohsawamacrobiotic.com.
For flyer, call or write:
French Meadows Summer Camp

PO Box 3998, Chico, CA 95927-3998
(800) 232-2372; (530) 566-9765; fax (530) 566-9768
E-mail: gomf@earthlink.net; www.OhsawaMacrobiotics.com

Come Join the Fun!
July 4-12, 2015
Space Availability— We expect to have space available for all
who want to attend. You may reach us at gomf@earthlink.net to ask any
questions, or call 530-566-9765 until Wednesday, July 1, 2015. After
this time, or if you can’t reach us, just come and join the fun.
Presenters—Presenters include: Ronald Koetzsch, PhD, Haruo

(Larry) Kushi, ScD, David and Cynthia Briscoe, Mary Lore, Sheri De-
Maris, Bob Ligon, Laura Stec, Gabriele Kushi, Carl and Julia Ferré,
Mike and Maria Chen, Kerry Loeb, Patricia Becker, Shirley Tung, Saci
McDonald, and Mark Vilkaitis.
Next Year’s Dates—This summer’s camp will be the last one at

French Meadows. Next year we will be at Camp Sylvester near Pinecrest
Lake from July 15-23, 2016. The new location has two commercial kitch-
ens, one for meals and the other for cooking classes; both cabin- and tent-
camping are available; and a wide variety of camp activities including
hiking, swimming, horseback riding, and mountain biking.
REGISTRATION FORM — 2015
Name _____________________________________________________________ Phone __________________________
Address ___________________________________________________________ Phone 2 _________________________
City, State, Zip ______________________________________________________________________________________
E-mail _____________________________________________________________ Early arrival help? ___ Yes ___ No
Arrival date ___________________ time ______________ Departure date ____________________ time ______________
List names of any additional campers and ages of all children _____ Member _____ New member
_________________________________ _________________________________ _______________________________
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Macrobiotics and Yoga
Mikiyoshi Moriyama
translated by Shugo Nanabayashi
M
acrobiotics×Yoga” (M×Y) exercise. The yoga teachers at NCI
was named by Nippon CI all studied his Oki-Do Yoga and to-
Foundation (NCI) years day we find Oki-Do Yoga in both
ago with the intention of not leav- domestic and international arenas.
ing macrobiotics just as a fad diet At first, he established the domestic
but rather of integrating it with yoga dojo or school in Mishima, Shizuoka.
practice to help spread a macrobiotic At present, we can find many dojos
way of life among the general public. in Taiwan, Italy, Australia and else-
There were a few yoga teachers in where with his name Oki in the title.
NCI in the past and Mr. Satoru Miyo- Master Oki (1921-1985) lost his
shi, one of the graduates from Oki- parents as a child and therefore would
Do Yoga, was my predecessor. He call George Ohsawa (1893-1966)
wrote an article about 20 years ago and Lima Ohsawa (1899-1999) “Fa-
in 1991, in the NCI magazine, where ther and Mother.” They became very
he explained M×Y at that time. Ac- close friends with each other in the
cording to his article, M×Y in the be- 1950s. Master Oki became the yoga
ginning was actually a seminar that master at Maison Ignoramus (MI),
took place during a macrobiotic camp which was the previous organization
in Japan called “Health School” or of NCI. There he guided, sometimes
Mikiyoshi Moriyama
“Kenkou Gakuen.” Kenkou Gakuen hitting with a bamboo sword, those
was Ohsawa-style camping like the mosphere and attendees, together who were misguided macrobiotic
one at French Meadows arranged with NCI staff, enjoyed exercising. learners to redirect them rightly to-
by the George Ohsawa Macrobiotic I also recall Mr. Yuji Yokota, then ward an integrated way of life with
Foundation where attendees enjoy of the NCI staff, who taught yoga in his broader viewpoints and insight.
hiking (or when held in winter, ski- NCI as early as 1984. A NCI magazine published in
ing) in an outdoor natural environ- “Oki–Do Yoga” is the yoga school May of 1991 shows a photo of Master
ment while studying macrobiotic established by Master Mr. Masahiro Oki together with George during their
ideas and theories. Back then, M×Y Oki. He was the original yoga figure stay in Europe. The photo was taken
was one of the healthy exercises and at NCI who integrated and taught ori- over 50 years ago in 1963. Between
was conducted with Tai Chi Chuan. ental philosophy with yoga while not 1960, when almost no one knew of
M×Y was held with an at-home at- simply practicing yoga as a means of yoga in Japan, and 1985 Master Oki

helped support the setting-up of many ity.” Through yoga teaching and with
yoga organizations and contributed a pure mind, I have learned three ba-
greatly to yoga proliferation in Japan.
Oki-Do Yoga emerged in an interna-
tional arena around this time and, as
sic macrobiotic concepts: “Ichibutsu
Zentai” or wholeness, “Shindo Fuji”
or body and earth not two, and “yin
#
7 Diet
far as I recall, he was bestowed with
degrees in medicine and philosophy
yang theory.” Awareness grows up
through the teaching of so-called
provides:
in India and Switzerland. “what comes around goes around,”
Unfortunately, I didn’t meet with which creates a mind-shift from self- • access to George
Master Oki in person. It was, how- centered to true-self. When one real- Ohsawa’s legendary
ever, thanks to my parents who ran a izes this point, anger or fear inevita- cleansing diet
branch school of NCI Lima Cooking bly goes away and one experiences
School in Sapporo, Hokkaido (north- spiritual development. All these prac- • multiple dietary op-
ern area of Japan) that I happened tices require us to keep practicing tions for variety
to join a yoga class when I was 15 meditation with foods in achieving
• clear and detailed
years old. Later, I found this school the synergistic effect. Understanding instructions for suc-
to be Oki-Do Yoga. I was also lucky yin-yang theory rules out dualistic
cessful application
to have been instructed by many Oki- thinking such as right or wrong or
Do yoga teachers. After I completed likes or dislikes and helps one feel
the NCI training student program, and realize moderation in body and
my predecessor Mr. Miyoshi handed mind. Physical and mental flexibil-
over M×Y teaching position to me. ity play an important role in apply-
With advice and support from staff at ing flexibility to daily life, no matter
NCI and Ohsawa Japan (OJ), I was what changes may happen.
determined to further help educate M×Y has its basis on the conti-
M×Y successors. nuity of things that are understand-
It has been 10 years since I be- able and practical to everyone in the
came the M×Y teacher in NCI. M×Y world. Movement full of expansive-
hosts a place where learners seek and ness, profoundness, subtleness, and
practice the possibility of harmony warm-heartiness is M×Y.
between macrobiotics and yoga. I often hear expressions that
With these two fundamental pillars, I describe macrobiotics in the yoga
also fusion my work at “Studio Kut- teachings. The process of awaken-
surogi” or “Studio Relaxing,” where ing subtle sense that leads to a state 160 pages; $12.95
my friends join in cooperation of or- of meditation requires customized, “If Zen Macrobiotics is the
ganic farming, cooking school, and subtle, and respectful approach to flame of macrobiotics, then #7
management of a natural food store. each individual in this diverse stress- Diet is the candle. Ohsawa is
undoubtedly the inspiration;
My wish is, through yoga practice, ful modern society. Through the inte-
Mme. Rivière’s #7 Diet shows
to help contribute to more integrated, gration of diet, yoga, meditation, and the application.”
not just partly respective, prolifera- breathing exercises, our endocrine – From the Publisher’s Preface
tion of macrobiotics. system that bridges physical factors
Macrobiotics has brought me and mental factors is purified and George Ohsawa
into deeper and more realistic un- improved. I believe this process en- Macrobiotic Foundation
derstanding of Oki-Do Yoga expres- ables us to approach, as if our heart E-mail: gomf@earthlink.net or
sions such as “Kansha” or gratitude, gave a new birth, to the information PO Box 3998
“Gezashin” or unconditional mind to embedded in the sub-consciousness Chico, CA 95927
800-232-2372 or
serve for others,” “Zange” or repen- in which our Karma—memory or 530-566-9765
tance, “Aigyou” or action of love, stress—is stored even in muscle cells 530-566-9768 fax
“total affirmation,” and “total util- and genes. Understanding Karma is www.OhsawaMacrobiotics.com
also significantly important in prac- sustainability.
 Using the tools in this ticing macrobiotics and yoga in the The young Japanese face the im-
book, you can change your long run. I don’t have much space left minent advent of a society with de-
life—based on your unique- here to talk in detail, but if we realize creasing birthrate and aging popu-
ness and individual needs. the miracle of us being here thanks lation, along with the very difficult
to the constantly inherited lives from problem of the crippled Fukushima
Comprehensive guidelines
our almost endless ancestors, there nuclear power plant and resulting
help you determine healthy
are numerous lessons inside, not out- contamination. Despite these almost
dietary choices, cultivate side, ourselves through introspection uncontrollable tasks, young people
your unconscious, and fa- and perception of our body and mind are making various actions, both in
cilitate your intuition. that exist thanks to Karma in food, individual and collective ways of
encounter, and environment. This is seeking for peace. And, these actions
New Book the innermost secret of meditation.

M×Y class is the place where
coincide with other peace move-
ments commonly being developed in
attendees learn yoga in a primitive the world, including macrobiotics.
learning style, so-called Mikkyo I wish all my students in M×Y
style with a small number of attend- classes will support, share, and move
ees. M×Y is the place through which together with these young Japanese,
those who study macrobiotics and just as in the word Yoga means “all
yoga can reach and share its essence connected.”
to further study both in depth. I have
devoted my life every day since the
beginning of M×Y, wishing to be one Mikiyoshi Moriyama has been prac-
of many who cherishes encounters ticing macrobiotics for 40 years since
with everyone at M×Y class each 1975. He lives in Chiba and has been
month. Each class lasts about three practicing organic/natural farming
hours, and every attendee is encour- and managing a natural food store
aged to make the best out of the con- that he inherited from his parents,
nection through yoga practice they while spreading macrobiotic and
$17.95 plus $3.00 shipping share with each other. yoga life style. Since March 11, 2011
= $20.95 (U.S.) Even during wartime, many after the nuclear disaster occurred,
countries praised Japanese style he has been especially focused on the
 There is no doubt in my community planning or artworks activity to purify and improve the nat-
mind that we are spiritual be- with natural resources such as woods ural environment. He is also the host
ings who live in physical bod- and threads and more. Economical of Studio Kutsurogi (http://kutsurogi.
ies. Intuition is being in touch yet recyclable techniques and culture ciao.jp/).
with this state. This book will with wonderful subtleness were also
help you understand that in- applauded, along with the traditions
tuition is a valuable part of of Washoku or Japanese foods, pub- Shugo Nanabayashi has been prac-
your life and strengthen your lic bathing, and sustainable agricul- ticing macrobiotics for 30 years since
connection with it. ture. And now, there are many young his birthdate in 1984. He used to
Japanese who strive to identify them work for Nippon CI and Ohsawa Ja-
George Ohsawa and inherit to the future. These young pan, both in macrobiotic philosophy
Macrobiotic Foundation Japanese in the next generation feel and food business. He now works for
PO Box 3998 vividly that macrobiotics has been AMA Japan, while engaging in Nip-
Chico, CA 95927 obtaining more and more recogni- pon CI “George Ohsawa Library”
800-232-2372 or
530-566-9765
tion in the world. They have come to as a volunteer staff member (http://
530-566-9768 fax realize a new role in the coming era, www.ci-kyokai.jp/go/).
www.OhsawaMacrobiotics.com which must be based on a concept of

Macrobiotics: Did It Fail?
Royce E. Phillips
I
was born in Kansas in March see that I did not cheat. It was a lot of
1908 and lived in generally extra work for her. I have never been
good health until 1948 when I handy in the kitchen, and I could not
was diagnosed as diabetic. I had be- have followed the diet without her
come considerably overweight, so I cooperation.
was put on a weight control diet in I did not attend any classes on
addition to medication for the diabe- macrobiotics, but I did considerable
tes. I took this medication (Orinase reading. I found it very difficult to
and DBI) until around 1970 when my accept the theory and philosophy
doctor advised me to stop because of behind the diet, since I had been
new findings of adverse side effects trained in the scientific method as
of these drugs. I found that I was able a chemist and electrical engineer.
to control my diabetes without medi- Also, my mother and sister had been
cation. dietitians. In his book, Recalled by
In early 1980 my doctor told me Life, Dr. Anthony J. Sattilaro gives
that my kidneys were failing and that a perfect description of the difficul-
I would soon have to go on dialysis. ties of the scientific mind in accept-
This would involve cleansing the ing the philosophy of macrobiotics.
blood through machinery at a hospi- Royce E. Phillips and Daughter Even so, Dr. Sattilaro cured his can-
Connie Sorrentino when Royce was
tal several times a week. My daugh- cer through a macrobiotic diet. I also
about 37 years old
ter had gone on a macrobiotic diet in ‒ photo restored by John Tobin learned that Michio Kushi, the guru
1979, and she urged me to do so also. of macrobiotics, had done his gradu-
I thought that I had nothing to lose agar agar, couscous, aduki beans, ate studies at Columbia University,
and perhaps something to gain, so I tempeh, daikon, and many others. my alma mater.
began a diet in March 1980 under the Macrobiotics is not an easy diet to For 30 months, from March
supervision of macrobiotic counsel- follow after a lifetime of meat, poul- 1980 until August 1982, I practiced
lor Michael Rossoff, who also country, white bread, and three glasses of a macrobiotic diet. I had frequent
selled my daughter. milk every day. I want to express my consultations with Michael Rossoff
My wife and I learned about appreciation to my wife, Myrtle, for to monitor my progress. The diet
many new foods with strange sound- her helpfulness in preparing the food enabled me to bring my blood urea
ing names from faraway places: tofu, for me and for keeping tabs on me to nitrogen (BUN) and creatinine levels
ings, that my kidney
problem was incur-
able. The memory of
Yamazaki
the death of my father Umeboshi Plums
in 1925, at age 49, Top-quality U.S. ume plums now
from kidney failure available
had an effect on my
decision to go ahead $30 per lb
plus shipping
with dialysis. My fa-
ther did not have that Order from: George Ohsawa
option. Macrobiotic Foundation
530-566-9765
I had read about gomf@earthlink.net
a portable home www.ohsawamacrobiotics.com
method of dialysis,
which gave the kid-
ney patient more free- hospital method. Even so, the home
dom than the hospital method leaves me virtually house-
Royce E. Phillips and Wife Myrtle when method. This meth- bound. Further, the dialysis requires
Royce was about 48 years old od was covered by me to take $60 worth of supplements
‒ photo restored by Elsie Pope Medicare. Therefore, every month because the process
in October 1982, I washes minerals and vitamins out of
down to almost normal. My weight entered the hospital for installation the body along with the toxins. Dial-
dropped from 175 to 145 pounds, of a catheter in my abdomen for con- ysis is not a very good substitute for
and this helped put less stress on my tinuous peritoneal dialysis. My wife a healthy set of kidneys. My wife’s
kidneys. Other benefits that I noted was trained on how to use the ma- comment sums up my situation quite
were: my chronic athlete’s foot con- chine. During my hospital stay, it was well: “Macrobiotics was a lot easier.”
dition cleared up; skin eruptions on impossible to follow macrobiotics,
my hands and arms disappeared; my and I actually looked forward with
toenails and fingernails became stron- pleasure to eating normal food once Postscript by Connie Sorrentino,
ger, and discoloration went away. again. I especially enjoyed the des- daughter of Royce E. Phillips:
However, in August 1982, my serts. Eating lots of ice cream, cakes, Dad continued on home dialysis
condition began to deteriorate. My pies, and puddings caused me to until mid-1986. He also continued to
BUN and creatinine levels shot up- gain 10 pounds during my 10 days follow a macrobiotic diet, lovingly
ward. I had been off my diet some- in the hospital. This told me that it cooked by my mother, and was feel-
what because we had traveled to Can- was probably necessary for me to go ing well enough to drive occasionally
ada to visit with relatives. I couldn’t back to macrobiotics if my weight for short stays at their beach house on
resist the chocolate cake they put in and health were not to get complete- the Chesapeake Bay that my parents
front of me. By the time I returned ly out of control. Ironically, the diet loved. Those trips suddenly came to
home, I began to develop symptoms recommended by the kidney doctors an end when Dad contracted an infec-
of kidney failure: swelling of hands after I came home is quite similar to tion at the dialysis port site and had to
and feet, cramps, tiredness and lack macrobiotics. It seems that I am des- be rushed home to the hospital. That
of energy, high blood pressure, diz- tined to eat the food of an Asian peas- was the beginning of the end. He
ziness, and a bad taste in my mouth. ant the rest of my life! passed away later in 1986, too weak-
Did macrobiotics fail me? No, It is quite an adjustment in my ened by the infection to fight back.
I failed macrobiotics. After all, life to spend an hour four times a In reading my father’s report, it
macrobiotics does not promise im- day, every other day, with the dialysis struck me that his doctors put him on
mortality. At the age of 74, I became equipment; however, I am glad that a diet similar to macrobiotics – low
convinced, both by the advice of my I was considered healthy enough to protein, low fat – only after they put
doctors and by my own inner feel- use the home method rather than the him on dialysis. Why not before?

(continued from page 17) view of macrobiotics will disagree— since we are working with a closed
but what’s more important to me is system, some things, e.g., attention to
blood sugar levels are consistently finding real and lasting solutions that the sodium:potassium dietary ratio,
between 85 and 90 (great). I never work for me, and hopefully others. can’t be changed until the Universe
have high blood sugar. I am now I am very thankful for the insights re-designs human biochemistry and
able to consume animal foods once each of my health challenges has physiology.
a day and have any grain (gluten brought me and, as John has said, But Mr. Kozinski does raise
free), bean, fruit, starchy vegetable using the wisdom of both macrobiotic wonderful topics: Can natural animals
etc., while maintaining normal blood principles and modern science is exist in an unnatural, man-changed
sugar levels. very important—a personal example environment? Does the absence
I have come to the conclusion being that little blood sugar monitor of animal-sourced foods result in
that though I was eating a varied showing me how foods were “weakness and disease?” On earth,
macrobiotic diet, which according affecting my blood sugar levels— which three countries exemplify the
to Kushi Institute teachings supplies without it, it would have been much health-promoting energetics of eating
superior nutrition, I was malnourished more challenging to figure out how animals? Is phytic acid an issue for
in some way—lacking in certain to adjust my diet and naturally regain folks who cook grain with a rational
nutrients found in animal foods that vibrant health and energy. I hope amount of sea salt? And does he know
plant foods do not contain, and which others are inspired by John’s article vitamin B12 deficiency is common
my pancreas needed to function well. to share how going “outside the in America despite consumption of
This is why I recovered upon adding macrobiotic box” has helped them animal-sourced foods 3 plus times per
more animal foods to my diet. improve their health, and their lives. day? http://www.ncbi.nlm.nih.gov/
One of many important concepts ‒ Mirea Ellis pubmed/10648266?dopt=Abstract
I’ve gained from macrobiotics is via e-mail I’m very thankful to the editors of
“self-responsibility”—when I’ve Macrobiotics Today for publication
had health problems I’ve chosen to Dear Editor, of this article. All issues should be
experiment with diet and lifestyle, In “Living Macrobiotics: The addressed in a civil and coherent
and am willing to try whatever it Future of Education” (Winter, 2015), manner, well beyond the scope of a
takes to find a natural answer that John Kozinski has hit on a clever “letter to the editor.” I am curious
works for me. I just finished a full- method of increasing the sodium and to know if Mr. Kozinski would
time, year-long college program on chloride content of what is generally welcome an open discussion…and
fitness and nutrition, focusing on taught as a macrobiotic diet. Ditto if the editors of Macrobiotics Today
the science of how the body works. for fats. In view of the general rule would permit some in-depth look
What I learned also confirmed to (i.e., something beats nothing), I at “B12, amino acids, zinc, calcium
me the need for high quality animal don’t doubt that he and his followers iron, phytic acid,” yang animal
foods, or supplementation for those may experience some benefit. But, treats yin cancer, “only absorbed or
who choose to be vegan, as John was he not able to hit on a less toxic best absorbed,” etc. I would love to
mentioned in his article. approach, one less at odds with the dialogue.
I also appreciated Carl Ferré’s needs of the natural environment ‒ Sylvia Gray
past article noting the man who and more in harmony with Ohsawa’s via e-mail
found that to recover from his serious concept of “justice in eating?”
health problem he needed a nutrient Obviously, “what does not work
found only in chicken, but felt should be revised.” Is it possible that Dear Sylvia,
therefore he was not “macrobiotic,” Mr. Kozinski’s call for change indicts We welcome in-depth articles on
to which Carl disagreed. I feel that a fairly narrow standard (e.g., one that any macrobiotic subject and look
in listening to my body, researching minimized the use of sea salt and oil)? forward to receiving your writing
and experimenting with food, and No argument here! On the other hand, and/or collaboration.
using macrobiotic principles, I am the teacher of his teacher, i.e., George ‒ Carl Ferré
even more macrobiotic than before. Ohsawa, gifted us with “a living, for Macrobiotics Today
Those who have a more limited changing, and growing system.” And
Kushi and in 1966, following the at age 11 when her family went on
In Memoriam deaths of her mother and George
Ohsawa, she arrived in Los Angeles
a eleven-day cleansing fast. She
arrived in New York in 1961 and was
on June 12, 1966. Armed with introduced to macrobiotics in 1964.
With deep sadness, we announce the studies in acupuncture, Chinese Annemarie spent the rest of the 1960s
passing of two major macrobiotic medicine, yoga, aikido, shiatsu, and and early 1970s studying every book
educators: Shizuko Yamamoto and cooking, she originated the barefoot- she could find on nutrition, health,
Annemarie Colbin. Both influenced style of shiatsu. She is the author food, and cooking.
many people through their lives and of Barefoot Shiatsu and co-author In 1977, Annemarie founded The
teachings and will be greatly missed. with Patrick McCarty of The Shiatsu Natural Gourmet Cookery School in
The following is adapted from Robert Handbook, Whole Health Shiatsu, her apartment and today it is known
Mattson’s Macronology and other and Macrobiotic Family Health Care as the Natural Gourmet Institute and
writings. and Shiatsu. is the oldest health-supportive culi-
Shizuko founded and directed the nary school in the U.S. During the
New York Macrobiotic Center for next twelve years, she authored The
many years and served on the board Book of Whole Meals, Food and
of directors of the Kushi Foundation Healing, and The Natural Gourmet.
in Massachusetts. In the preface These books were followed by Food
to Barefoot Shiatsu, she wrote: and Our Bones and the Whole Food
“Shiatsu helped me to understand Guide to Strong Bones. Her writings
the imbalances in my body and this have been featured in the New York
enabled me to understand imbalance Times, Elle, Good Housekeeping,
in others. In my opinion, the practice Natural Health, Longevity, New Age
of shiatsu together with a macrobiotic Journal, and others.
diet can lead a person to a strong state Regarding health, Annemarie was
of good health.” one of the first teachers to present a
more relaxed version of macrobiotic
practice based on feedback from her
own life and that of her daughters and
students. In The Natural Gourmet,
Shizuko Yamamoto she wrote, “I found, for example,
June 1, 1924 - March 28, 2015 that not only do sick meat eaters get
healthier when they turn vegetarian,
Shizuko Yamamoto was born in Japan but weak vegetarians often become
in 1924. Following her graduation stronger when they reincorporate fish
from a girls’ college and three years or fowl into their diets. People with
studying Japanese language and digestive disturbances often do bet-
literature, she contracted glaucoma. ter avoiding all raw foods, but others
After a couple of years of suffering need a regular dose of fresh salad or
and little-to-no help from Western raw fruit.”
medicine, Shizuko discovered a book Annemarie won many awards in-
on yoga by Masahiro Oki, a former cluding the Roundtable for Women in
student of George Ohsawa. After Food Service 1987 Pacesetter Award
meeting Lima Ohsawa, Shizuko Annemarie Colbin, circa 1980 in Education and the Avon 1993
gradually began a macrobiotic prac- 1940 - April 10, 2015 Women of Enterprise Award. Pat Mc-
tice. Later, she adopted George and Nees of The Washington Post called
Lima as her spiritual parents. Annemarie Colbin, PhD was born in Annemarie “the Julia Child of natu-
In 1965, George asked Shizuko Holland and was introduced to the ral foods cooking.” High praise, well
to travel to America to help Michio connection between food and health deserved.

Ethnic Recipes
from As Easy As 1, 2, 3: A Mostly-Macrobiotic Cookbook
Pamela Henkel and Lee Koch
The following text and recipes are ex- eating as it relates to spiritual values.
cerpted from As Easy As 1, 2, 3. The Macrobiotics has helped me be-
book provides ethnic menus and here come creative, more sensitive, more
we include the main dish for each loving towards myself and others.
meal. However, this has happened with
what I call an 85-percent attitude.
By 85-percent attitude I mean that I
Introduction—Mostly continually let go of perfection, and
Macrobiotic accept progress; I accept myself as
In order to be “mostly I am and at the same time recognize
macrobiotic,” one must first have an my inner desire to become. With this
idea of what macrobiotics is. Herman attitude, anything I eat already is
Aihara, macrobiotic teacher, writer, macrobiotic! The food becomes less
and lecturer, has defined macrobiotic important as my awareness of each
in this way: and every moment of life increases
“Macrobiotics amounts to find- in importance. It is with this attitude
ing our physiological limitations and that I can continually learn how to
trying to live within them. This is the better feed myself both physically
cultivation of humbleness. When we and spiritually.
think we can do anything we want, These recipes have been written
we become arrogant. This arrogance is the foundation of spiritual free- with the busy families of our time
causes sicknesses. dom. God didn’t give us unlimited in mind. Our attempt has been to ap-
“When we are living within our biological freedom, but appreciat- ply the simple, whole-food choices
physical limitations, then our spiritu- ing the taking into consideration our of macrobiotics to some very quick,
ality is free. Macrobiotics seeks free- unfree physical condition leads us to easy, and practical recipes. Learning
dom in spirit. Freedom exists in our greater freedom, both physically and some new terms and purchasing a
spirit—so we can think anything. But spiritually.” few new supplies is not so very dif-
biologically, physiologically we are So—what reason do I have for ficult if we can resist the desire to be
unfree. We can wish to eat anything writing a mostly-macrobiotic cook- perfect or to change 100 percent.
we want. But we cannot do it. book? It is to help myself and others
“Disciplining physical unfreedom maintain a balanced perspective on
cover and simmer. 2 tsp lemon juice
JAPANESE 3. Add mushrooms and shoyu after ½ tsp sea salt
about five minutes. Continue to ¼ cup water
Fried Soba simmer until squash is tender. 1 to 2 tsp shoyu
6-8 servings; 15 minutes 4. Add ginger juice and toss.
1 pkg soba noodles 1. Blend ingredients until smooth.
5. Mash until smooth. Sauce should
1 Tbsp sesame oil 2. Vary taste by omitting the shoyu
have the consistency of mashed
1 carrot, sliced and adding 1 tablespoon tahini.
potatoes. If too dry, add a little wa-
1 celery rib, sliced ter.
1½ cups cabbage, sliced 6. Cook pasta until tender. Rinse and
4 scallions, sliced drain well. AMERICAN
Pinch sea salt
1½ Tbsp ginger, minced
7. Serve the sauce over pasta, or use Tempeh Stroganoff
in lasagna or on pizza. 6-8 servings; 90 minutes
2 Tbsp shoyu
2 Tbsp mirin (optional) ¼ cup shoyu
1. Boil noodles until tender. Rinse,

GREEK 4 Tbsp oil
2 Tbsp apple-cider or brown-
drain, and set aside to cool. Nutty Rice Salad rice vinegar
2. Heat oil and sauté vegetables one 4-6 servings; 20 minutes 1 lb tempeh, diced finely
at a time beginning with those that ¼ cup walnuts, chopped ¼ tsp cumin (optional)
take the longest to cook (carrot, ½ tsp shoyu ½ lb mushrooms, chopped
celery, cabbage, and scallion). Add ¼ cup cooked brown rice ¼ tsp black pepper
sea salt while sautéing vegetables. ¼ cup cooked wild rice or millet 3 Tbsp flour
3. Add ginger and sauté 1 minute. ½ cup onion, minced 1 Tbsp corn oil
Add noodles and toss. ¼ cup celery, chopped finely ¾ to 1 cup vegetable broth or
4. Add shoyu and mirin and toss un- ½ cup bok choy, chopped finely soy milk
til noodles are evenly mixed with 2 tsp umeboshi vinegar 1 cup soygurt
vegetables and seasonings. 1 tsp mirin (optional) 8 oz noodles
¼ cup Tofu Mayonnaise or other 1. Make marinade of shoyu, 2 table-
ITALIAN soy mayonnaise
spoons oil, and vinegar. Marinate
Pasta with Squash Sauce 1. Mix walnuts with ½ teaspoon the tempeh for at least 1 hour.
4-6 servings; 45 minutes shoyu and roast in oven at 300°F Drain tempeh and reserve mari-
for 10 minutes. nade.
1 tsp toasted sesame oil 2. Sauté tempeh in 2 tablespoons oil
2. Mix brown rice and wild rice or
1 large onion, chopped in skillet until browned, then add
millet.
2 cups butternut squash, cumin, mushrooms, pepper, and
3. Sauté onions, bok choy, and cel-
peeled, seeded, and cut into reserved marinade.
ery, adding umeboshi vinegar and
bite-sized pieces 3. In a saucepan, stir flour into oil
mirin. You may also add a little
1 tsp sea salt
water as necessary. with a whisk. Add broth or soy
8 oz mushrooms, sliced
4. Combine sautéed vegetables with milk and stir until thick over low
1 Tbsp shoyu
rice and roasted walnuts. heat.
1 tsp ginger juice, squeezed
5. Add mayonnaise to taste. 4. Add sauce to tempeh. Simmer
from grated ginger (optional)
for 15 to 20 minutes over low
8 oz pasta, any kind
heat, stirring occasionally. Add ¾
1. Heat sesame oil in large skillet. Tofu Mayonnaise cup soygurt. Simmer until heated
Add onion and squash and sauté 1½ cups soft tofu, boiled in through.
briefly. salted water and cooled 5. Cook noodles, rinse and drain.
2. Add 1 teaspoon salt and water to 2 tsp onion, minced 6. Serve tempeh sauce over noodles
cover bottom of pan. Lower heat, ½ tsp garlic, minced and garnish with ¼ cup soygurt.

©2015 Eden Foods 07989
Eden Selected
American Fruit
Naturally Fermented
Amber Glass Protected
Raw & Unpasteurized
edenfoods.com
¼ cup Tofu Mayonnaise or other
“An Essential Tool soy mayonnaise
in mastering the simple 1 Tbsp prepared mustard
elegance of macrobiotic ½ tsp miso
cooking…and a vital tool in
learning to cook well for your 1. Toast the corn tostada shells in
loved ones and yourself.” oven at 300°F for about 5 to 8
—Christina Pirello minutes.
2. Soak arame in water for about 5
20th minutes, then drain.
Anniver-
3. Sauté vegetables in stock or water
starting with onion.
CHINESE 4. Add rest of vegetables, one at a
sary Millet Egg Rolls
8 servings; 40 minutes
time, adding hardest ones first.
Add arame.
1 cup millet 5. Roast nori in oven for approxi-
1 medium onion, minced mately 2 minutes at 200°F or over
4 scallions, chopped burner. Tear nori into strips.
1½ cups bok choy, chopped 6. Combine the cooked vegetables
1 cup celery, chopped and the tofu mayonnaise in a bowl,
1 to 2 tsp sesame oil adding the mustard and miso for
1 to 2 tsp shoyu flavor.
1 cup cooked brown rice 7. Heap the veggie mixture onto the
1 tsp miso, any type tostada shells. Top with pieces of
1 pkg egg roll wrappers, whole toasted nori and serve.
wheat if possible (16 oz) Try adding shredded soy cheese on
top, and return to oven until cheese
1. Roast millet on cookie sheet at melts.
350°F for about 10 minutes.
2. Sauté onion, scallions, bok choy,
and celery in sesame oil, adding Pamela Henkel and Lee Koch found-
$17.95 plus $2.50 shipping
shoyu as desired for flavor. ed and operate the Macro-Dome
= $20.45
3. Combine millet, rice, and miso Natural Foods Cooking Center in
“A Trustworthy Guide with sautéed vegetables in bowl. Wausau, Wisconsin. Pam is a health
for anyone ready to embrace 4. Put about 1/3 cup of mixture on education and wellness instructor,
the wisdom and great tastes each egg roll wrapper and roll up. and teaches courses in health cook-
in macrobiotic cooking.” ing at two universities. Pam and Lee
—Meredith McCarty live with their two sons and enjoy
running, biking, swimming, and hik-
“An Excellent and MEXICAN ing, as well as gardening both veg-
Useful Cookbook.” Sea Veggie Tostada etables and flowers.
—Annemarie Colbin, Ph.D.
4 servings; 15 minutes
4 corn tostada shells
George Ohsawa
Macrobiotic Foundation ¼ cup arame
2 cups vegetables, chopped
PO Box 3998
Chico, CA 95927
(onion, broccoli, carrot, and
800-232-2372 or cucumber work well)
530-566-9765 ¼ cup vegetable stock or water
530-566-9768 fax
1 sheet nori
www.OhsawaMacrobiotics.com

Community Resources Network
Listings are supplied by the individuals and have not been verified by Macrobitoics Today.
Readers are encouraged to use their own judgment in deciding whether to use the services and/or products listed.
ARIZONA Los Angeles: 7th Element Services; 818-512-9195; www.

the7thElement.com; www.TurnAroundMyHealth.com:
Prescott: David Jackson, Macrobiotics of Arizona, PO Box • Jeanne and Patrick Grosset provide Macrobiotic chef
12412, Prescott, AZ 86304; macjac76@hotmail.com; 928- services, education and counseling. Educating, nourishing
776-8364 • Counseling, Lectures, Cooking Classes. and empowering people on the path to good health.
Prescott: Prescott: Cynthia Vann, GMCS, PO Box 10130, Los Angeles area: Seed, 1604 Pacific Avenue, Venice, CA
Prescott, AZ 86304; 928-778-3351; cvann@cableone.net 90291; 310-396-1604; www.seedkitchen.com • Organic,
• Counseling, lectures, cooking classes. Unique Physical, vegan, macrobiotic cafe by Eric Lechasseur, renowned
Personality Iridology and Sclerology diagnosis techniques. international macrobiotic chef, and Sanae Suzuki, Kushi
Find toxins (microwave/radiation/drug poisoning, heavy Level 4 graduate macrobiotic counselor/educator. Open
metals), weakened or clogged arteries, pre-aneurism condi- daily, Macrobiotic Community Night once a week, Event
tions. Kushi Institute and Macrobiotics America trained. info: www.loveericinc.com.
Sedona: Pearl Pardee, Thai Spices Natural Restaurant, 928- Los Angeles area: Macrobiotic B & B; 626-806-1060;
282-0599; www.ThaiSpices.com • “Nutritious Made Deli- eliztotalwelness@aol.com • Close to all main attractions
cious” Where the healing properties of Macrobiotic meets and beaches. Stay includes macrobiotic meals, also cook-
the rich flavor of Thai cuisine. Available for lunch, dinner ing classes, and consultations are available from Elizabeth
and Offsite catering for health conscious dinner group. Gamboa, a graduate from Kushi Institute, Level IV. Call
for more information.
Scottsdale: Vesna Cupara-Peters, MindBody Medicine Center,
www.MindBodyMC.com; vesnacupara@cox.net; 480-607- Oroville: David & Cynthia Briscoe, Macrobiotics America/
7999 • Macrobiotic Counselor. Macrobiotics Global, 1735 Robinson St, 1874, Oroville,
CA 95965; briscoe@macroamerica.com; 530-282-3518 •
CALIFORNIA Interactive internet courses for home learning. Certified
Bay Area/Marin: Meredith McCarty, Healing Cuisine, counselor and cooking teacher career programs. Excellent
P.O. Box 2605, Mill Valley, CA 94942; 415-272-5525; macrobiotic guidance by phone, in person, and online.
www.healingcuisine.com • Food Coaching, Cooking
Classes, Lectures since 1977. Ask me about Multi-Pure Palo Alto: Peninsula Macrobiotic Community, Gourmet
Water Purifiers. Co-directed Eureka Macrobiotic Center Vegetarian Dinners held Mondays, 6:30 pm, at the First
for 19 years, former Associate Editor for Natural Health Baptist Church, 305 N. California Avenue, Palo Alto •
magazine, award-winning cookbook author. phone 650-599-3320 for reservations.
Berkeley: Michael Bauce and Marta Serda; Michaelmacro@ Palo Alto/Bay Area: Patricia Becker, Yoga and Wellness
gmail.com; 510-717-0112; Berkeleymacrobiotics.blogspot. Coach; PatriciaJoyBecker@gmail.com; 650-665-0309;
com • Cooking classes adults/children. Consultations. www.PatriciaJoyBecker.com • Wellness Coaching, Inte-
grated Approach, Phone and Skype available.
Chico: George Ohsawa Macrobiotic Foundation, PO Box
3998, Chico, CA 95927; 800-232-2372 or 530-566-9765; San Diego: Jean Richardson, Gold Mine Natural Foods,
www.OhsawaMacrobiotics.com • publisher of quality 13200 Danielson St, Suite A-1, Poway, CA 92064; 858-
macrobiotic books and Macrobiotics Today magazine, and 537-9830; www.goldminenaturalfoods.com • Macrobiotic,
conducts the annual French Meadows Summer Camp each organic, & heirloom quality foods, non-toxic household
July. & body-care products, books & cookware. Exclusive im-
porter of Ohsawa®, the most trusted name in macrobiotic
Fairfax: Kerry Loeb, Alternative Health Services, 20 Hickory foods. Free catalog, fast, friendly service: 800-475-
Road, Fairfax, CA 94930; 415-454-6055 • Counseling, FOOD(3663).
Shiatsu, Classes.
Santa Rosa: North Bay Macro Group / Stephen Starkweather, IDAHO
1545 Monroe Street, Santa Rosa, CA 95404; 707-542- Hayden Lake: Jill Mikael, Go Mac; jimikael@cs.com; 208-
9739; stephen@starkweather.biz • Monthly potlucks and 772-6240 • Hatha yoga instruction, macrobiotic cooking
social group! See www.northbaymacro.org. classes, consultations.
Westlake Village: Diane Addison, Health Essentials for
Natural Living, 4607 Lakeview Canyon #101, Westlake ILLINOIS
Village, CA 91361, 818-706-1888, 800-653-8881, Diane@ Chicago: Dr. Jay Stone, D.C.H., M.B.A., 3166 North Lincoln,
DianeAddison.com, www.DianeAddison.com • Personal/ Suite 206, Chicago, IL 60657-3119; 773-665-4623;
private macrobiotic natural foods chef; cooking classes. www.DrJayStone.com • Clinical Hypnotherapy,
Products include safe, traditional, far-infrared Heavenly Macrobiotic counseling, instruction, cooking classes.
Heat Saunas, Lympholine Rebounders, water and air filters
and hand-poured soywax candles with pure essential oils. Mt. Prospect: Steve Nakon, 104 S George Street, Mt. Pros-
pect, IL 60056; 847-590-1221; www.northwestyoga.org
FLORIDA • Northwest Yoga – Classes, Workshops, Retreats, Indi-
vidual Consultations.
Coral Gables (Miami): Sandy Pukel, Holistic Holiday at Sea,
434 Aragon Avenue, Coral Gables, FL 33134; 305-725-
0081; oakfeed1@aol.com • 43 years experience offering KENTUCKY
Macrobiotic Counseling. Plus vacations with a purpose: Bowling Green: Gretchen Collins, 270-783-8245 or 415-710-
relaxing, educational and spiritual—the ultimate gift for 3453 (cell), gretchenvcollins@aol.com • Macrobiotic study
your body, mind, and spirit. Contact 800-496-0989 or see group, lectures, workshops, cooking classes, potlucks.
www.atasteofhealth.org.
LOUISIANA
Fort Lauderdale: Gayle Stolove, BS, RN, LMT, Wholly New Orleans: Phyllis Parun, Foundatin for the Macrobiotic
Macro; 954-764-6371; whollymacro@bellsouth.net; www. Way; 504-949-8876; pbpworld@yahoo.com • E-tutorials,
whollymacrobiotics.com • KI Graduate, Personal Chef, Meditation, Effortless QI Exercise, Diet, Consultations.
Food Delivery, Classes, Consultations.
Melbourne: David Kerr, Zen Macrobiotic Dojo, 119 East MARYLAND

Brevard Drive, #B, Melbourne, FL 32935; 321-725-4067; Bethesda: Michael Rossoff, L.Ac., 45 years experience;
dajokerr@msn.com • Philosopher, writer, scholar, histo- www.michaelrossoff.com. Counseling, acupuncture, and
rian, 39 years macrobiotic. lectures. For counseling call Michael’s office in North
Carolina at 828-258-1883; www.MichaelRossoff.com •
Sarasota County: Judy & Larry MacKenney, 941-488-9509 For lectures, cooking classes and more, contact call Juliette
or 941-525-4916; www.harmonyhavenhealingarts.com; Tahar at www.HealthyLivingInc.org or 202-337-0362.
LMacKenney@gmail.com • Kushi Institute faculty, ASAT
certified holistic health counselors, 21-year cancer survi- Gaithersburg: Susan Beram, The Healthy Chef; 202-255-
vor/thriver (free DVD), Aveline Kushi Award recipient, 9370; skberam@hotmail.com; www.sites.google.com/site/
compassionate macrobiotic counseling, hands-on cooking/ marylandmacrobiotics; • Potlucks, Lecture Series, Macro
menu planning, personalized workshops, potucks, travel Meals to go delivered.
extensively.
GEORGIA MASSACHUSETTS
Atlanta area:Victoria Barayev, CHNC; www.victoriabarayev. Boston: Warren Kramer, 28 Perthshire Road, #2, Brighton,
com; creativehealing@victoriabarayev.com; 678-437- MA 02135; 617-562-1110; WarrenKramer@Live.com;
5668; • Macrobiotic consultations, public andprivate cook- www.Macrobioticsnewengland.com • Macrobiotic Coun-
ing classes, potlucks. seling, extensive U.S. travel offering seminars and cooking
classes. Strengthening Health Institute and Kushi Institute
HAWAII faculty member and Macrobiotic Educator’s Association
member.
Big Island: Diane Koerner, 808-651-7988;
diane@HawaiiHealthGetaway.com for holistic health Western Massachusetts: Yukiko Sato; Pittsfield, MA 01201;
retreats; www.vrbo.com/90588 for environmentally-safe 413-464-4772; theberkshirevegan.blogspot.com;
vacation cottage. berkshirevegan@gmail.com • Cooking Classes, Meals,
and Desserts. Will travel.
Honolulu: Kathy Maddux, 3368 Paty Drive, Honolulu, HI
96822; 808-988-7374; ktymdx@yahoo.com • Chef, cook-
ing class instructor, nutritional and lifestyle consultant.

MICHIGAN Asheville: Lino and Jane Stanchich, 101 Willow Lake Drive,
Westland: Valerie Wilson, MacroVal, 6106 N Berry Street, Asheville, NC 28805; www.greatlifeglobal.com; 828-299-
Westland, MI 48185; 734-722-4553; www.macroval.com; 8657 • International Macrobiotic Teachers-Counselors,
val@macroval.com • Hands-on cooking classes since 1997. Licensed Nutritionists, Authors, Aveline Kushi Award
Lifestyle counseling, Instructional DVDs/recipes, Food to Recipients, offer consultations, classes, and seminars
go, Pot luck dinners, holiday events, Author “Perceptions worldwide. Lino, a Licensed Massage-Bodywork Thera-
In Healthy Cooking.” Hosts “Healthy Cooking with Mac- pist, Member of Kushi Institute Macrobiotic Educators
roVal” radio show on BodyMindSpiritRadio.com. Association, is Multi-lingual.
Saluda: Holistic Holiday at Sea, Sandy Pukel and John

MINNESOTA Belleme, PO Box 457, Saluda, NC 28773; 800-496-0989
Minneapolis: Gabriele Kushi, BFA, MEA, CHHP, AADP, or 305-725-0081; www.atasteofhealth.org • Vacations
Minneapolis, MN 55416; 612-834-1476; 952-915-1476; with a Purpose: Relaxing, Educational and Spiritual. The
www.kushiskitchen.com; gkushi@kushiskitchen.com • Ultimate Gift for your Body, Mind, and Spirit.
Longdistance macrobiotic certified health coaching, Cook-
ing DVDs, author. NORTH DAKOTA
Fargo: Tochi Products Health Food and Specialty Products,
NEW MEXICO 1111 2nd Avenue North, Fargo, ND 58102; 701-232-7700
Albuquerque/Santa Fe: Jane Steinberg, Absolutely Macro; • Health foods, specialty products, organic merchandise,
macrojane@hotmail.com; www.absolutelymacro.com; 505- macrobiotic essentials.
474-3896 • Individualized cooking instruction, macrobiotic
counseling, Strengthening Health/Philadelphia Graduate;
OHIO
PCRM certification.
Cleveland: François Roland, Cleveland Macrobiotic Center,
1793 Radnor Road, Cleveland Heights, OH 44118;
NEW YORK 216-371-3222; www.ClevelandMacrobiotics.com;
Manhattan, NYC: Carol Anne Wasserman, www.GetHealthy- macrocenter@yahoo.com • Macrobiotic health counseling,
WithCarol.com • Specializing in weight loss via the use of lecture programs, cooking classes.
whole and natural foods. Fad diets don’t work; eating well
does! Visit website for more info and delicious recipes. Cleveland/Columbus: Osbon Woodford, 2273 Riverside
Drive, Lakewood, OH 44107; 216-280-0714; fax 216-221-
New York City: Dan Becker, TCM Certified; 212-496-6200, 0565; osbonwoodford@gmail.com • Macrobiotic/spiritual
646-812-7810; www.holisticchef.biz, becdan@gmail.com counseling, cooking classes, massage, shiatsu.
• Macrobiotic Consultations / Holistic Chef Services .
Columbia Station: Harriet Bhumi Russell, Bhumi’s Yoga
New York City: Marcia Berry; mcberry@nyc.rr.com; 347- & Wellness Center, 19322 East River Road, Columbia
429-0997 • Macrobiotic counseling. I make house calls. Station, OH 44028; 440-236-6366; www.BhumiYoga.
Cooking classes. Workshops throughout NYC. Visit my com; www.BhumiInternational.com • Lifestyle Coaching,
website at www.berryhealthyeating.com. Shiatsu, Yoga, Macrobiotics/Ayurveda, Retreats.
New York City: Verne Varona, vv@vernevarona.com • Senior
Consultant. Author of the newly revised Nature’s Cancer- OREGON
Fighting Foods (Perigee, May 2014) and Macrobiotics for Portland: Margo Massoud Marver, Wellness Studio, 825 NE
Dummies (Wiley, April 2009). Laurelhurst Place, Portland, OR 97232; 503-232-3281;
margomarver@yahoo.com; www.emargo.com • Reflexol-
NORTH CAROLINA ogy/shiatsu treatments, cooking classes, meals, Arbonne
consultant.
Asheville: Michael Rossoff, L.Ac., Macrobiotic Association,
52 Rollingwood Road, Asheville, NC 28805; 828-258-
1883; www.MichaelRossoff.com; www.MacroStudies.com PENNSYLVANIA
• 45 years experience, macrobiotic counseling, acupunc- Devon: Sheri-Lynn DeMaris, M.Ed.; teawithsheri@aol.com;
ture, special classes. www.teawithsheri.com; www.cedartreebooks.com;
610-995-0595 • Macrobiotic Cookbook/DVD, Cooking
Instructor, Lecturere, KI4 Graduate.
Philadelphia: Denny Waxman and Susan Waxman, 1223 S.

2nd Street, Philadelphia, PA 19147; 215-271-1858; www.
dennywaxman.com • Macrobiotic counseling in person or
by Skype, cooking instruction, and menu planning. Author
of “The Great Life Diet.”
Philadelphia: Strengthening Health Institute, 1149 N. 3rd INTERNATIONAL
Street, Philadelphia, PA 19147; info@strengthenhealth.org;
215-238-9212; www.strengthenhealth.org • Strengthening AUSTRALIA—Perth: The Great Life Cooking School and
Health Institute offers a wide-range of educational pro- Macrobiotic Centre, Sahaja and Franco Rubinich, 41 Peli-
grams to support and nurture your personal or professional can Ramble, Yangebup 6164, West Australia; 08-9414-
macrobiotic practice. 9992; www.thegreatlife.com.au; sahaja@thegreatlife.com.
au • Cooking Courses, Macrobiotic Counseling, Potlucks,
Pittsburgh area: Rosemary Traill, Cooking Green with Rose- Accredited Journey Practitioner.
mary; macrorose@msn.com; 412-741-5167;
www.cookinggreenwithrosemary.com • Cooking Classes, AUSTRALIA—Perth Hills: Macrobiotics WA, Western
Consultations, Lectures, Food is Elementary Educator. Australia; +61 433 782 576; rkustka@gmail.com; www.
macrobioticswa.blogspot.com.au • Macrobiotics/Health/
Nutrition Consultations tailored to your individual needs.
TEXAS Find balance in diet, exercise, emotional and spiritual well-
Austin: Casa de Luz Center for Integral Studies, 1701 being. Cooking tuition. Private cooking. Food delivery.
Toomey, Austin, TX 78704; 512-476-2535; fax 512-476-
0198; natalia@casadeluz.org; www.casadeluz.org • Studies BELGIUM—Sabine Martens, Hoefijzerlaan 58, 8000
in Macrobiotics, Classrooms, Auditorium, Consultation Bruges, 0032 - (0)50/38 24 29, 0032 - (0)474/68 77 57;
Rooms available for rental, Books/MB housewares store, info@sabinemartens.be; www.sabinemartens.be
Macrobiotic Breakfast, Lunch, and Dinner prepared daily. • Pharmacist, macrobiotic counselor, group and private
Yoga, Meditation, Tai Chi and other wholistic practices. cooking classes.
Austin/Dallas: Christy Morgan, Author Blissful Bites; CANADA—Alice Fava; Macrobiotic Center of Toronto;
info@theblissfulchef.com; www.theblissfulchef.com www.torontomacrobiotics.com; alicefava@rogers.com;
469-444-0822; • Vegan macrobiotic chef, available for 416-932-1222 • Macrobiotic health consultations, cooking
travel, classes, coaching. instruction, meals; MEA member.
Dallas area: Margaret Lawson, 129 Deer Crossing Drive, CZECH REPUBLIC—Bob Carr, 143 Zamecka, 74757
Pottsboro, TX, 75076; macrobioticteacher@gmail.com • Slavkov u Opavy; RobertNCarrJr@hotmail.com; +42-
Macrobiotic cooking classes, B&B. 774-757-212 • Macrobiotic Counselor, teacher, shiatsu,
consultations (live, e-mail, Skype).
UTAH
ISRAEL—Sheldon and Ginat Rice, www.TheRiceHouse.
Salt Lake City: Sylvia Ruth Gray, Strictly Macrobiotics Est.
com; shelgin@netvision.net.il; 9724-870-1078 • B&B
1986; 801-521-7936; sylviaemail@gmail.com • Consults/
Accommodations; Numerology; Palmistry; Macrobiotic
teaching in the spirit of Ohsawa/Aihara.
Guidance, Shiatsu; Catering.
VERMONT MEXICO—Cuernavaca, Mor.: Linda Moscona; U.S. tele-
Vermont and New England area: Anna Bond, Touching phone 1-917-969-4565; lindamoscona@mac.com • “Be the
Ground, 8 Woods Road, East Dummerston, VT 05346; change you want to see in the world.” Mahatma Gandhi.
rejoice@sover.net; 802-387-2341 • Personal consults by
phone, online, in person. Macrobiotic teacher, counselor. WORLDWIDE: Monthly MA, NY, NJ, CT, ME—John
Thirty-five years experience. Cooking for longevity, ethnic Kozinski, 3425 Main St. Box 1015, Becket, MA 01223;
pickling/fermentation, gardening, qigong, wild food/herb 413-623-5925; macrobiotic@macrobiotic.com; www.
foraging, Nine-Star Astrology. Country-style bed and macrobiotic.com • Full Spectrum Macrobiotics™ for well-
breakfast. being and self-healing; noninvasive Integrative Diagnosis
(ID™), Health Counseling, Training Programs: Integrative
WASHINGTON Diagnosis™ (ID™), Healthcare, Diet, Lifestyle, Philoso-
phy, Spirituality and Meditation; lectures/workshops,
Seattle: Michael W. Chen, Starched Press, P.O. Box 30783, Qigong, and Shiatsu.
Seattle, WA 98103-0783; starchedpr@hotmail.com • Re-
writes, scripts, treatments, ideas, illustrations.
To advertise, contact:
Macrobiotics Today
530-566-9765; gomf@earthlink.net
or: www.OhsawaMacrobiotics.com

that make the food taste good but aren’t as good for you.
Back Page You can make anything you want at home and customize
it to your personal tastes.
5. Lay off dairy.

How to Eat Healthy A small amount of dairy or eggs are healthy because
they offer protein, but don’t eat too much cheese if you are
Kai Echeverria
trying to reduce fat. Yogurt is a good dairy with probiotics
in it.
6. Reduce processed food and use more whole foods/

grains.
Stay away from foods that have lots of ingredients that
you can’t pronounce. Try to use products that have five in-
gredients or less, and that you recognize as being healthy
for you.
7. Use less flour and simple carbs.

Reduce glutenous flour and choose gluten-free flours
when baking. Simple carbs are breads, cookies, and other
baked goods. Go with complex carbs like fruits and veg-
gies.
8. Stay away from sugar.

Eating an occasional treat is fine but don’t eat sweets
multiple times per day. If you want something sweet,
eat fruit. Scientists have proven that people should limit
1. Buy organic foods at the market. their sugar to 4 tablespoons for kids and 6 tablespoons for
You need to go to a place that has organic foods like adults maximum. You can sweeten your food with Stevia
Whole Foods, farmers markets, or even Safeway. Make and juice.
sure that it has an ORGANIC sticker or sign.
9. If you can’t pronounce an ingredient, stay away
2. You need a ton of fruit and veggies. from it.
Go to the produce first and take at least 5 different Some ingredients are chemicals that will pollute your
veggies. You want a lot of colorful stuff. If you don’t like body. If you have trouble understanding what an ingredi-
a veggie, try to use it in a different way. You can drink ent is, ask an adult or look it up on the internet.
veggie juice or have soup or smoothies.
10. Eat a variety of raw and cooked food.
3. Don’t fry your food all the time. Finding different preparations for your food will keep
You can use a small amount of high-quality oils like it interesting and healthy.
olive and coconut oil to do a light stir fry but don’t deep
fry in a pot of oil.
Kai Echeverria is 9 years old and lives in the San Fran-
4. Eat at home as much as possible. cisco Bay Area. He has attended the French Meadows
Restaurants have specific menus but you can make Summer Camp with his Grandfather Michael Brown for
anything you want at home. They also have hidden fats many years.
George Ohsawa
Macrobiotic Foundation PRESORTED
1277 Marian Avenue STANDARD
Chico, CA 95928-6914 U.S. POSTAGE PAID
www.ohsawamacrobiotics.com CHICO, CA
PERMIT No. 1709
or current resident
George Ohsawa Membership

Macrobiotic Foundation Members of the George Ohsawa Macrobiotic
Foundation receive a year’s subscription to Macro-
biotics Today, discounts on book purchases, informa-
• promotes George Ohsawa’s teachings
tional mailings, and the joy of contributing to contrib-
• publishes books, including Acid and Alkaline,
ute in the Foundation’s efforts to spread macrobiotics
Food and Intuition 101, and Zen Macrobiotics
throughout the world. More information may be found
• hosts the annual French Meadows camp
online at www.OhsawaMacrobiotics.com.
July 4-12, 2015 (early arrival July 3)
• publishes Macrobiotics Today quarterly
Make check or money order payable to G.O.M.F. and send to:
• provides access to macrobiotic counseling
Macrobiotics Today at the address above.
• provides resource connections to people
U.S. membership fee, $25 per year;
• maintains a presence on the world wide web at
elsewhere, US$40 (air mail)
www.ohsawamacrobiotics.com
• has two e-mail addresses: gomf@earthlink.net
Name _________________________________________
and gomf@OhsawaMacrobiotics.com
• offers discounts to members
Address _______________________________________
City _____________________________ State ________

George Ohsawa
Macrobiotic Foundation Zip ___________________
800-232-2372; 530-566-9765
New member ______________ Renewal ____________
e-mail: gomf@OhsawaMacrobiotics.com
Fee $_____________________ Donation ____________
website: www.OhsawaMacrobiotics.com

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Life is about so much more than

Book Information recognition for his first book, From

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“A Macrobiotic Classic” – Michael Bauce; “Brilliant” – Chris-

Available at any online or regular bookstore or from

Jane and Lino Stanchich

“Nothing will benefit human health

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For flyer, call or write:

French Meadows Summer Camp

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Presenters—Presenters include: Ronald Koetzsch, PhD, Haruo

Next Year’s Dates—This summer’s camp will be the last one at

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New Book the innermost secret of meditation.

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Pamela Henkel and Lee Koch

1. Boil noodles until tender. Rinse,

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20th minutes, then drain.

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ARIZONA Los Angeles: 7th Element Services; 818-512-9195; www.

Melbourne: David Kerr, Zen Macrobiotic Dojo, 119 East MARYLAND

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Saluda: Holistic Holiday at Sea, Sandy Pukel and John

Philadelphia: Denny Waxman and Susan Waxman, 1223 S.

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5. Lay off dairy.

6. Reduce processed food and use more whole foods/

7. Use less flour and simple carbs.

8. Stay away from sugar.

George Ohsawa Membership

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