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Kushi Institute 27thAnnual International Macrobiotic

SUMMER CONFERENCE 2011

Table of Contents

General Information ................................................................................................... 5

Your Conference Guide ............................................................................................. 6

Private Sessions ........................................................................................................ 7

Schedule and Class Descriptions .................................................................................... 9

Biographies .......................................................................................................................23

Class Recipes .......................................................................................................... 30

Patricio Garcia de Paredes ........................................................... 30

Steve Jackson ............................................................................... 32

Dawn Pallavi-Ludwig .................................................................... 34

Christina Pirello ............................................................................ 36

Yuji Yoshino .................................................................................. 39

Bettina Zumdick ............................................................................ 40

Thank You to Our Sponsors and Donors ......................................................................41

Kushi Institute Special Program Announcements .....................................................49

Dolce Facility Map ............................................................................................... Last Page

Kushi Institute Advertisement ......................................................... Inside Back Cover

Summer Conference Schedule ................................................................................ Back Cover

General Information

Welcome to the Kushi Institute 27th Annual
International Macrobiotic Summer Conference at
the Dolce Executive Conference Center in
Palisades, New York!

Registration Desks - The Dolce Front Desk is located right
inside the entrance to the facility.  The Dolce Front Desk will
handle all pre-registrations.  They will also handle any issues
or questions regarding your room or the facility.  Dolce
personnel are available 24 hours a day.
For Conference specific questions, we will have a Kushi
Institute conference registration desk located just beyond the
entrance.  It will be open on Thursday from 12:00 PM to 8:30
PM, Friday & Saturday from 7:00 AM to 8:30 PM and Sunday
from 7:00 AM to 1:00 PM. Please contact the Registration staff
with any questions you might have including Private Session
registration.

Identification Information - You will be required to wear
your ID badge at all times. This will grant you admittance to
lectures and to meals in our dining room.

Lost & Found – If you have lost an item or have found one,
please go to the Dolce Front Desk.

Fragrances – Some participants have chemical sensitivities.
For their well being, it is suggested that you refrain from
using fragrances including essential oils.

Class Schedule & Special Events - Changes to the schedule will
be posted on the bulletin board in the Registration area.

Conference Policies - To ensure the safety of our participants,
we will strictly enforce a no drugs policy. In the unlikely
event that a participant disregards this policy, we will have to
ask the participant to leave the conference immediately.
The parent(s) or guardian(s) of a minor found to have used
alcohol or recreational drugs will also be required to leave.
No refunds will be given.  There will be no exceptions.  There
is also no smoking in buildings and no audio or video taping
of any lectures. Michio Kushi has also requested that no videos
or photos be taken of him.

Summer Conference 2011 Survey – We are always looking for
feedback and ways to improve.  At the start of the
conference, we will email you our electronic survey.  You will
have the opportunity to complete the survey while on premise
at any of the PCs available throughout the facility.  As a thank
you for completing a survey, we will eMail you a copy of the
2011 Summer Conference recipes in late August.

Payments - Personal checks will only be accepted at the
registration desk. The Kushi Institute Store will not
accept personal checks. Please be sure you have either
a credit card or cash if you intend to make purchases at
the store or to pay for private sessions. You must have a
credit card for your room for any incidentals

Departure – Check-out from the Dolce and Holiday Inn facilities
is 11:00 AM. If you are planning to stay longer than your
checkout time, Dolce will hold your luggage until you depart. To
arrange, please contact the front desk. If you require a travel
To-Go Meal you may request one until Friday at 4:00 PM at a
cost of $15 per meal at the Kushi Summer Conference
Registration Desk. To-Go meals will be available for pick up in
the Dining Room on Sunday after lunch.

Leisure and Social Activities – The Blu Lounge offers a variety
of ways to relax from music, comfortable chairs, pool tables,
karaoke, and game tables.
The Fitness Center is located downstairs from the Blu lounge.
Racquetball, squash courts, cardio machines, and the wave-less
lap pool (For Adults Only) are all located in Fitness Center, which
is open Daily from 5:30 AM to 10:00 PM.

Communication
Emergency Procedure - In the event of an emergency, go to
the Registration Desk in the lobby. If after hours, call the
front desk of the Dolce facility. Dialing 911 on cell phones will
take longer.
Fax - There is a fax machine for use at the business center
located on the main floor Fees will apply.
Internet - Wireless internet is available in the facility.  The
Network ID (SSID) is ―IBMVISITOR‖.  You will also require a
userID and password which will be provided to you at check-in.
Phones - You may be reached at Summer Conference through
messages left on your room voicemail or we will place a
message on a designated bulletin board near the Registration
Desk.
Messages – You may leave messages for other conference at-
tendees on the designated bulletin board near the Registration
Desk or place through the Dolce Front Desk which will be left
on your room phone.

Replacement Policy – Name badges must be worn at all times
and  are  required  in  order  to  attend  lectures  or  meals.  Lost
badges  will  incur  a  $5.00  replacement  fee.  Replacement
program  guides  can  be  purchased  at  the  Kushi  Store  for  $5.
Please contact the Registration desk for more information.

Store  – The Kushi Institute Store offers a wide variety of mac-
robiotic items including books, CDs of select Summer Confer-
ence lectures, cookware, and snacks.  The store is located just
to  the  right  of  the  entrance  of  the  facility  near  the  Kushi
Institute  registration  desk.    Store  Hours:  Thursday  –Saturday
11:00 AM to 8:00 PM and Sunday from 8:00 AM to 2:00 PM

Information  Table  –-  Presenter’s  Table  --  Donor’s  Table
Located in  our  lobby.   There you can  find more details about
on-going  Kushi  Institute  educational  programs  that  are
conducted  at  the  Kushi  Institute  campus  in  Becket,  MA.
Information  from  our  speakers  and  our  donors  will  also  be
available.

We are excited you could join us! This page is
designed to give you an overview of some key
parts of the conference to help you get the most
out of your stay with us.

Meals & Menu Postings – We will be serving food buffet
style so you can select what you want.  We will post the
menu with the ingredients daily.
Young Adults Table – Come meet other young adults
attending the conference and find out what you have in
common.
Chewing Tables – Chew, Chew, Chew – Don‘t feel rushed,
chewing is essential to healing and good overall health.
Sit at this table and you will make Michio and Lino proud.

Between Session Snacks –Light snacks will be available in the
main breakout area mid-morning and mid-afternoon.

Evening Desserts - Come join us for desserts and drinks every
evening at our social events.

Orientation – Prior to the opening of the conference, Olaf
Fischer, Executive Director of Kushi Institute, will give
you an overview of the conference.

Welcome and Presenter Introductions and Opening
Keynote – Hosted by Jessica Porter, Michio and Larry
Kushi will open our event. Come meet the presenters
who have dedicated their lives to helping others through
the use of Macrobiotics. We will conclude with Michio
presenting the Aveline Award to this year‘s honorees.

Celebrate Life Panel – Life is a precious gift. Hear from
people who have embraced Macrobiotics to change their life
and those around them. We will also hear from several
individuals describe how their own or loved one‘s recovery had
a positive impact on many areas of their lives.

Way To Health – Healing from Experience - Kushi
Institute‘s Way to Health program has changed many lives and
provides people healing from serious illness, hope and a new
beginning. Led by Judy MacKenney (host of Way to Health)
meet people who recovered from serious illness or changed
their lives due to the Way to Health program. This session will
be an open discussion about their experiences.

Book Signings - Come meet some of your favorite
presenters to get a signed copy of one of their books, CDs &
DVDs which may be purchased at the Kushi Store.

Evening Activities:

Social Mixer - Come join us for Desserts and Drinks and
meet your fellow Summer Conference participants! On
Thursday night, enter our Welcome Raffle to win a gift
certificate to the Kushi Store. Details to be announced at
the Social Mixer.

Celebration and Social Dance - Enjoy our 27

Summer

Conference Celebration Party entertainment in the Watson
Room. We will have a DJ for some great music, dancing, basket
raffles, grand prize drawing and fun!

Private Sessions – Appointments for private sessions, includ-
ing counseling and bodywork, may be registered on-line at our
www.kushiconference.org website or at the Kushi Institute
Registration Desk. If you have registered for a private session,
please check in at the Reservation Desk as soon as possible
after arriving at the conference.

Raffles – Back by popular demand, Raffle tickets will be
available for sale at the Kushi Registration Desk. The drawing
for these prizes and the grand prize drawing will be at the
Summer Conference Celebration on Saturday night.

Thank You!

Thank You for taking the time to read this information. Just
remember, enjoy the great food, classes and have a wonderful
time!

Your Conference Guide

Private Sessions

Practitioners Type of Session

Single Price*

David Briscoe

Macrobiotic Counseling (1 Hr)

$295

Bob Carr

Shiatsu Massage (1 Hr)
Macrobiotic Counseling (1 ½ Hrs)
Couples (2 Hrs - $475)

$125
$295

Claire Diab

Private Yoga Session (1 Hr)

$150

Edward Esko

Macrobiotic Counseling (1 ½ Hrs)

Couples (2 Hrs - $475)

$295

Nine Star Ki Counseling (1 Hr)
Nine Star Ki Counseling Couples (1 Hr)

$175
$200

Rick Jarow

Astrology Current or Progression (1 Hr 15 Min)

$190

John Kozinski

Macrobiotic Counseling (1 ½ Hrs)

Couples (2 Hrs - $475)

$295

Shiatsu Massage with
Health Advice (1 Hr 15 min)

$160

Warren Kramer

Macrobiotic Counseling (1 ½ Hrs)

Couples (2 Hrs - $475)

$295

Susan Krieger

Macrobiotic Counseling (1 ½ Hrs)

Couples (2 Hrs - $475)

$295

Shiatsu Massage with Oriental Diagnosis, Pulse
Energy Balancing and health guidance (1 Hr)

$190

Acupuncture with Shiatsu Massage with
Oriental Diagnosis, Pulse Energy Balancing
and health guidance (1 Hr)

$250

Gabriele Kushi

Holistic Health Counseling (1 ½ Hrs)

Couples (2 Hrs - $475)

Women‘s Self Care Counseling(1 ½ Hrs)

$295

Judy MacKenney Macrobiotic Counseling (1 ½ Hrs)

Couples (2 Hrs - $475)

$295

Clyde Motosue

Shiatsu (50 Min)

$125

Jessica Porter

Hypnotherapy Consultation (1 ½ Hrs)

$250

David Sergel

Shiatsu with Dietary and Lifestyle Guidance

(1 Hr 20 min)

$175

Jean Shum

Acupuncture with Energy Balancing (1 Hr)

$150

Lino Stanchich

Macrobiotic Counseling (1 ½ Hrs)

Couples (2 Hrs - $475)

$295

Verne Varona

Personalized Counseling for your

Next Step(1 hr 15 min)

$295

Denny Waxman Macrobiotic Counseling (1 ½ Hrs)

Couples (2 Hrs - $750)

$400

Melanie Waxman Macrobiotic Counseling (1 ½ Hrs)

$295

9-Star Ki Sessions (1/2 Hr)

$75

Massage (1 Hr)

$125

Bettina Zumdick

Emotional Counseling - (1 Hr)

Couples (2 Hrs - $475)

$160

Macrobiotic Counseling (2 Hrs)

Couples (2 Hrs 30 min - $475)

$295

Enjoy private sessions including Macrobiotic counseling,

Shiatsu, Energy Healing, Acupuncture, Hypnosis, Yoga, and
Emotional Healing Consultation.

Practitioners offering optional services at the Summer Confer-
ence are among the most highly qualified professionals in their
respective fields in the world. They have different schedules
of availability and we recommend scheduling early. Come to
the Kushi Institute Registration Desk to make an appointment.
Our staff is not able to make any recommendations for
specific practitioners. To help make your decision we
recommend you listen to lecturers and read presenters‘ bios.

Private Session Descriptions

Standard Macrobiotic Counseling

1 hour 30 min

You‘ll  receive  sound  macrobiotic  advice  to  guide  you  toward
better health through the methods of the natural macrobiotic
diet  and  lifestyle,  personalized  for  your  present  condition.
Included  is  a  health  assessment  based  upon  visual  diagnosis,
discussion  of  the  macrobiotic  view  of  the  cause  of  present  or
potential health  problems, and personalized  dietary,  lifestyle,
and home remedy recommendations.

Shiatsu Session

50 min to 1 hour

Shiatsu is an ancient bodywork method from Japan which
has gained popularity throughout the world as an effective,
enjoyable healing practice. Shiatsu uses the application of
hand and foot pressure on the energy line meridian system
to stimulate, harmonize, and balance the energy flow in
your body. You will enjoy a deeper sense of relaxation
and renewed vitality as the practice stimulates your
body‘s self-healing capacities. It is better not to eat for
at least two hours before a session.

Shiatsu Massage with Health Advice

1 hour 15 min

Macrobiotic shiatsu massage is based on an understanding of
the connection between diet, lifestyle and illness. Besides the
application of touch and pressure to adjust a person‘s condition, a
macrobiotic shiatsu session may include suggestions on diet and
lifestyle. The counselor will offer simple dietary, home
remedy, and/or lifestyle recommendations. These sessions are
excellent for people who want feedback and advice from an
experienced macrobiotic senior counselor.

Shiatsu with Dietary and Lifestyle Guidance

1 hour 20 min

David will be offering sessions in Zen Shiatsu, along with
Macrobiotic dietary and way of life suggestions and other feedback
according to what he finds during the treatment. Receivers should
wear comfortable clothing and avoid eating for at least 2 hours
before the session.

ersonalized Counseling for Your Next Step

1 hour 15 min

Verne's sessions are designed to help you reach your health
goals, practically, efficiently and promptly. His visual diagnostic
skills are the culmination of over three decades of a variety of
diagnostics from Chinese, Japanese, Tibetan and modern
medical practices. His sensitivity to your needs and your next
step, as opposed to an impractical leap, is supported by
customized recommendations and extensive follow-up to gauge
what works and what doesn't. Verne assumes that if you're
willing to have a session, you are willing to hear a straight
forward evaluation in the three realms of body, mind and spirit
work to be done. Such foundational self-challenge is best when
you have the guidance and support of a knowledgeable authentic
counselor dedicated to clear guidance that is not generic.
Sessions include a session booklet, email PDF support and
telephone/email follow-up for 4 weeks.

Private Sessions

Hypnotic Consultation

1 1/2 hours

Hypnosis  is  a  relaxed,  comfortable  and  effective  way  to  get
past  the  chatter  of  the mind  and  contact  your  deeper,  wiser
self.    Using  this  technique,  you  can  let  go  of  old  clutter,
resentments, negative attachments, anger--and build a better
future  using  deep,  positive  visualizations  and  affirmations.
Hypnosis  is  great  for  self-esteem,  phobias,  smoking  cessation
(although that takes multiple sessions and would only begin at
the conference), and just about any other knot the mind ties
itself  into.    Macrobiotic  people  are  exceptional  hypnotic
subjects and do a lot of powerful changing easily and quickly.
A  personalized  take-home  hypnosis  CD  can  be  made  for  you
upon request.

Macrobiotic Consultation, Shiatsu, and Acupuncture

1 to 1 ½ hours
Acupuncture  with  Pulses  and  Health  Guidance  -  Unique
acupuncture  treatments  are  tailored  to  the  needs  of  each
patient-from  the  very  young  to  the  elderly-and  will  address
both  the  symptoms  and  underlying  factors  of  each  person's
health  using  high  quality  sterile,  disposable  needles.    The
acupuncture  is  based  on  Classical/Traditional  Chinese,
Japanese  and  5  Element  systems.    Sessions  include
personalized  health  evaluation  and  guidance,  assessments  of
pulses,  tongue,  face,  eyes.    Home  remedies  or  breathing
exercises may be recommended.
Shiatsu/ Health Guidance/Energy Balancing Sessions - Shiatsu
and  energy  bodywork  sessions  are  tailored  to  your  individual
needs/concerns of body and mind.  They include various hands
on  gentle  and  therapeutic  methods  and  techniques,  personal
health  guidance,  breathing  exercises  and  Ki-Qi-energy
balancing.    Included  are  facial  and  energy  readings  and
evaluate your pulses of Chinese Medicine.   The treatments are
intended  to  help  you  rejuvenate  your  physical  and  emotional
wellness,  release  old  held  blockages,  relaxes,  increase
flexibility,  improve  sleep,  strengthen  immunity.    These
sessions  are  renowned  for  giving caring,  effective  and  skillful
treatments, which can enable you to reach a most enlightened
state of body and mind.

Private Yoga Session

1 hour

You  will  work  with  your  practitioner  to  personalize  your
session, by choosing to combine many styles of Hatha Yoga and
the  beautiful  techniques  of  fluid  movement,  relaxation,
breathing and mediation...all of which help balance, align, and
build  strength  in  your  body-  both  inside  and  out.    When  we
awaken  to  our  true  nature  of  lightheartedness,  laughter  and
love,  we  experience  the  Yoga  (union)  of  our  mind,  body  &
spirit.

Nine Star Ki Counseling

1 hour or 1 ½ hours

Nine Star Ki is based on each person‘s energy profile
determined by their year and month of birth. In these
sessions, the counselor will review your Nine Ki personality
type and that of your family members. He will explain the
Nine Star Ki dynamic existing in your interpersonal
relationships. Guidance on your individual destiny for 2011
and beyond will be presented in addition to guidelines for
travel, health, and positive/negative directions for
movement. This session is designed to provide you a greater
understanding of your inner and outer nature in relation to
other people, society, nature and the universe. Great for self-
awareness and achieving health and peace

Women Self Care Counseling

1 hour 30 min sessions

Women experience many hormonal changes during their life,
like menarche, the monthly moon cycles, or pregnancy,
natural menopause, chemical or surgical induced menopause,
and aging needs. These experiences often have challenging
side effects and need to be addressed by replenishing the
appropriate nutrients on a daily basis. The most effective way
to do this is through food we absorb. Gabriele Kushi, as a
senior macrobiotic counselor, assesses with oriental
evaluation and yin-yang techniques to suggest proper food
and lifestyle solutions for the lifestyle you are in. A recipe
information package will be available for you to take home.

Relationship Counseling for Singles and Couples.

1 ½ hour session

Create more deeply pleasurable and fulfilling relationships. In
the highly valuable session, Lino Stanchich offers insightful

counseling and advice to powerfully enhance intimate
relationships through sound dietary and lifestyle practices.
The single person will learn how to find a more compatible

partner for a long-term relationship. Couples will discover
effective methods of creating greater harmony, passion and

communication. All will learn how to lessen mood swings,
conflicts, sadness and anger. Infertile couples will receive

proven and effective, natural methods for increasing fertility
and virility. Be guided to joys of a happier relationship, as you

gain greater health of body, mind and emotions.

Acupuncture Therapy with Energy Balance

1 hour

The  practitioner  will  focus  on  the  use  of  acupuncture  to
balance  the  energy  flow  in  the  body.   Leveraging  the
understanding  of  the  other  elements  of  Physical,  Mental,
Emotional  and  Spiritual,  can  open  the  experience  to  another
dimension.  The focus is on healing the whole.

Emotional Counseling Session 1 hour

With over 25 years of experience in Macrobiotics and Conscious
Reality Creation, combined  with a  natural  talent  for  Intuitive
and  Emotional  Guidance,  Bettina  Zumdick  provides  a
contemplative  dialog,  inviting  people  to  expand  their
perspectives  and  assisting  them  in  the  assessment  and
appropriate course of action in regards to their situations for a
life filled with dreams coming true.

Schedule and Class Descriptions

HURSDAY

UGUST

12:00 PM

RIVATE

ESSION

EGISTRATION

USHI

TORE

PEN

2:00 PM

HECK

-I

–

2:00

4:30 – 5:30 PM

OOKING

OOKING FOR A

EACEFUL

IND

AND

PIRITUALITY

EMO

NLY

)

WITH

ATRICIO

ARCIA

AREDES

ATSON

OOM

Oriental countries have a long tradition of cooking for
maintaining a calm, peaceful mind and spiritual

development. In Japan this type of cooking is commonly
called SHOJIN RYORI and is popularly served at temples.

However in recent years the quality has been declining due to
poor quality ingredients, speeding the cooking or too much
emphasis on taste and presentation as compared to

understanding the effect that food has on the mind and
spirit. In this class we will demonstrate some simple dishes

while discussing on some basic cooking principles and the
importance of food selection.

5:30 – 6:00 PM

ELCOME AND

RIENTATION

WITH

LAF

ISCHER

ATSON

OOM

Welcome to Summer Conference 2011! Opening welcome
comments from the Summer Conference Committee.

Orientation and Logistics for the Conference will be covered
in this session.

6:00 – 7:15 PM

INNER

–

INING

OOM

EVEL

7:15 –

8:00 PM

ELCOME

RESENTER

NTRODUCTIONS

OSTED BY

ESSICA

ORTER

ATSON

OOM

Jessica Porter will be our Master of Ceremony for 2011 to kick
off this year‘s fun event. Come meet the presenters who

have dedicated their lives to helping others. Get to know
them, hear about their background and the classes they have

designed for you this year.
Come meet the team of cooks and staff who are here to make

your conference delicious, fun and enjoyable!

8:00 – 9:00 PM

PENING

EYNOTE

DDRESS

VELINE

WARDS

WITH

ICHIO AND

ARRY

USHI

ATSON

OOM

Hosted by Jessica Porter, Michio & Larry Kushi will open

our event. We will conclude with Michio presenting the
Aveline Award to this year‘s honorees.

9:00 – 10:00 PM

EDITATION

HANTING AND

ENTLE

NERGY

XERCISES

WITH

ETTINA

UMDICK

OOM

C220

Amongst all the hubbub of our fast-paced lifestyle, take a

moment to unfold your body‘s energy flow through
meditation, chanting and gentle energy exercises. We are

often caught up in duty and obligation, in having to achieve,
or spending our time worrying and wearing masks which hide

our true selves. Over time we forget who we really are. Allow
yourself to create the space to arrive at who you are, to

arrive at being.

The meditations or guided visualizations allow us to
communicate with our super-consciousness in such a way as
no spoken language is able to. This helps us



engage in healing or re-charging our body cells and

organs (our body cells don‘t speak English or any
other spoken language, but they do communicate

and receive communications via pictures and
feelings, a.k.a. visualizations)



create a state of peace and joyfulness.

Please wear loose, comfortable clothing and you may wish to

bring a towel, blanket or mat to sit and lie on.

Join us for both subtle and yet deeply transformative
experiences!!

9:00 – 10:30 PM

OCIAL

ETTING TO

NOW

WITH

ESSICA

ORTER

ATER

’

DGE AND THE

LU LOUNGE

Come join us for Desserts and Drinks and meet your fellow

Summer Conference participants! Enter our Welcome Raffle
to win a gift certificate to the Kushi Store. Details to be
announced at the Social Mixer.

RIDAY

UGUST

7:00 – 8:00 AM

WITH

LYDE

OTOSUE

OOM

C330

Start your day with a gentle exercise of Do-In to stimulate

your meridians and energize your body. Do-In, also
sometimes called ―self-shiatsu‖ is an ancient, traditional

form of exercise from Asia that helps move the body‘s energy
flow, release blockages, move the lymph, and increase

strength & vitality. Consisting primarily of gentle stretching
and tapping, this is an exercise system that is easy for anyone
of any fitness level to do and learn.

-G

ONG

ITALIZING

IGONG

NERGY

KILL

XERCISES

WITH

OHN

OZINSKI

OOM

A330

Immune strengthening exercises were first developed in

China over 2000 years ago. These exercises promote
health recovery and rejuvenation by stimulating the
body‘s self-healing ability. There is a step by step method

that helps a person to be sensitive to the body‘s energy
system. You can enhance the function of all the organs for

increased strength, mental function, improved circulation
and overall vitality.

There are thousands of systems of Chi Gung. Exercises will
be presented from several systems. Suggestions for further

study will be given along with a handout of helpful
resources.

John will be explaining both the traditional Chinese view
of why these exercises work, and plausible medical

theories.

–

ENEWAL OF

ODY

-M

IND

-S

PIRIT

WITH

USAN

RIEGER

OOM

C220

Renew yourself through a new way of practicing two

ancient traditions! Susan's Qi-Gong-Yoga combines qi-gong
and yoga while integrating breath, meridian work,

enhancing energy flow, and building strength for a greater
sense of body-mind-spirit harmony and wellness.
Please bring a yoga mat.

with David Sergel
Room C370

The late shiatsu master, Shizuto Masunaga, developed an
exercise program that stimulates and balances the flow of

energy along the energy pathways of the body. Comprised
of six simple, yoga-like exercises, if practiced in a certain

order, this program enables the practitioner to maximize
his/her natural healing power at that point in time. Non-
exhaustive and fairly easy for most, the entire routine can

be completed, with one repetition, in about 15 minutes. In
return, the practitioner will likely receive a bonus of

energy, as well as feeling more balanced, flexible, and
positive in outlook. Supported by theoretical explanations.

7:30 – 9:00 AM

REAKFAST

–

INING

OOM

EVEL

9:00 – 10:30 AM - Featured

ATING

IGHT FOR

ANCER

URVIVAL

WITH

EAL

ARNARD

IDEO

DVD

VAILABLE

)

ATSON

OOM

For many years, people diagnosed with cancer have fought
back, using healthful diet changes. But do these diet changes

really help? Until recently, evidence of benefit came mostly
from individual reports. For skeptics, that really wasn‘t

enough. Now, researchers are putting healthful diets to the
test, and the results are starting to come in. It turns out that

diet changes are every bit as powerful as we‘d hoped. In this
lecture, we will focus on new findings on survival from breast

cancer and prostate cancer, looking at the results of recent
studies. Attendees will:



gain an understanding of key dietary factors

influencing survival after breast cancer diagnosis.



gain knowledge of how diets effect hormonal function

as it relates to cancer progression.



gain knowledge of key research studies assessing

effective diet for cancer survival.



learn practical measures that can be used with

patients seeking to improve diets.

10:45 AM -12:00 PM

OOKING

APANESE

TYLE

ACROBIOTIC

OOKING

–

EMONSTRATION

NLY

WITH

UJI

OSHINO

IDEO

DVD

VAILABLE

)

ATSON

OOM

Japanese Macrobiotic Cooking is a style of cooking which has

greatly influenced Macrobiotics. The presentation is a part
of the whole experience of how Japanese cooking is a

balance of how the meal is prepared as well as its
presentation.

RIDAY

UGUST

ONTINUED

10:45 AM -12:00 PM

WITH

ARREN

RAMER

UDIO

VAILABLE

)

OOM

B350

Stable blood sugar is essential for physical and emotional
health. Hypoglycemia or low blood sugar is underlying

numerous health issues. Our dependence on simple sugar and
coffee is indicative of our unstable blood sugar and why

diabetes is on the rise as well. These organs also relate to the
sweetness of life itself. Warren explains the cause of blood

sugar imbalance and the macrobiotic approach to treat them.

RACK

OW TO

OUR

EALTH

ECHNIQUES NOT

OUND IN

OOKS

ITH

AVID

RISCOE

UDIO

VAILABLE

)

OOM

A350

After 35 years of macrobiotic counseling, David has developed
many of his own unique techniques of health assessment. He'll
be sharing some of the most useful and practical ones in this
session. Learn to look at your hands, nose, and skin to see
what your body is telling you.

RACK

ORLDWIDE

ATING

RADITIONS

WITH

ENNY

AXMAN

UDIO

VAILABLE

)

OOM

C350

The roots of macrobiotic practice can be found in all of the

world‘s long-standing cultures. We come from a long line of
grain eating traditions. We will look at the common points of

traditional dietary and lifestyle practices from around the
world. This class will help you make your macrobiotic

practice more varied and enjoyable.

ECTURE

EALING WITH

YPNOSIS

WITH

ESSICA

ORTER

UDIO

VAILABLE

)

OOM

A230

The subconscious mind contains the key to your wellbeing. In

this class, Jessica Porter, a certified hypnotherapist,
discusses how the conscious and subconscious minds work

together to either help or hinder your progress. If you feel
blocked or held back by habits, compulsions or relationships

from the past, come to this inspiring class. With her wit,
wisdom and humor, Jessica will de-bunk the myths behind

hypnosis and introduce you to this powerful healing tool.

XERCISE

WINGOLF

WITH

OLLAND

UTDOORS

EATHER

ERMITTING

Class Size limited to 20 People
Please Pre-Register at Summer Conference Front Desk

This program offers the rare opportunity to experience the
dynamic, free swing of tournament playing professionals, as

you explore your body's natural talent and ability.
Incorporating movement, muscle-opening shiatsu, breathing,
and an emphasis on mental/physical harmony.

Swingolf guides students on the path to finding their own
natural, dynamic, and flowing swing. Putting, chipping,

pitching, bunker shots, iron and wood play, plus golf course
strategy included. Participants will experience the

tremendous talents that their body possesses, immediately
resulting in increased ball distance, dynamic swing expression

and ball consistency via the small swing build-up in an
environment of relaxation, health and fun.

–

ART

WITH

ICK

AROW

OOM

A370

This depth level work is meant to seed the future and to

develop leaders who understand that ―Health‖ is much more
profound and rich than the popular government and

corporate versions that rule main stream media would lead us
to believe. Indeed, full health – wholeness – is nothing less

than the core attainment of human life.

―What is not met by consciousness will be met by fate. (C.G.

Jung).‖ This work is dedicated to the deepening of
consciousness, to working with and learning from; rather than

trying to destroy or ignore imbalances; be they physical,
emotional, economic, or social, so that we can make
informed and intelligent choices about food, air, water,

work, play, life and love, choices that transform the quality
of our lives and the lives of our communities.

Rick Jarow, author of Alchemy of Abundance and Celebrated
workshop leader, takes us on journey toward radiant health

and healing by thoughtfully considering the laws of
abundance, attention, and manifestation. A meditative

mandala of our life integrates the cardinal points of personal
and organizational radiance: Well Being, Sustainable

Abundance, Community, and Creativity. Jarow shows us how
we can meet the very real challenges of everyday living with

clarity and power by focusing on the quality of our attention
and awareness instead of external results. Using
contemplative and visioning processes developed through

twenty years of practice, Jarow fosters a powerful learning
community that has birthed physical healings, creative

projects, new careers, and unprecedented opportunities in
many peoples' lives. By creating a dynamic exchange between

loving what is and moving toward what can be, we enter into
deeper levels of awareness and creative engagement with the

forces of life. This two part Alchemy of Abundance Seminar
offers the following:

Generating a fearless and accurate inventory of what is going
on in your life and/or the life of your organization right now.

Learning to use disease as a stepping stone to greater and

greater health

Learning to release crippling judgments that keep us fixated

in illness

Learning how to incubate a ―healed vision‖ that has the

power to draw out the very best in you and to lead you to
your highest power and potential.

Translating visions into specific actions that are effective in
the world.

RIDAY

UGUST

ONTINUED

12:00-1:30 PM

UNCH

INING

OOM

EVEL

1:00-1:30 PM

OOK

IGNING

–

USHI

TORE

UTSIDE

OOM

Come meet the following presenters who will be signing their

books:
Edward Esko

Cool Fusion: A Quantum Approach to Peak

Mineral, Nuclear Waste and Future Metals
Shock

Rick Jarow

Alchemy of Abundance, Creating the
Work You Love.

Gabriele Kushi

Embracing Menopause

Marlene Marcello-McKenna

When Hope Never Dies

Denny Waxman

The Great Life Diet

Come meet Claire Diab who teaches nationally and

internationally with Dr. Deepak Chopra to have her sign one
of her DVDs

1:30-2:45 PM

OOKING

AVORY

PANISH

ACRO

ITH

ATRICIO

ARCIA DE

AREDES

IDEO

DVD

VAILABLE

)

ATSON

OOM

Thanks to a mild climate and various cultures that introduced

a large variety of ingredients and cooking styles, Spanish
cooking has a rich heritage. Many of the dishes are based on
fresh, seasonal, natural ingredients characteristic of the

healthy traditional Mediterranean diet. As we will explore in
this class, with a little imagination and creativity many tasty

Spanish dishes can be easily adapted to the macrobiotic way
of eating.

RACK

LOOD

UGAR

RAIN

HEMICALS

AND THE

EARCH FOR THE

ERFECT

ELATIONSHIP

WITH

OHN

OZINSKI

UDIO

VAILABLE

)

OOM

A350

In many cases, we blame others for poor relationships. Of
course, in some relationships, the other person may be the

problem. Sometimes it results from our own behavior. Many
problems in relationships stem from physical imbalances. This

class with explore how blood sugar imbalances, brain
chemical deficiencies, and other bodily imbalances impact
our behavior and relationships. You will get to take a low

blood sugar test to see if your behavior is a result of low
blood sugar. Symptoms of brain chemical imbalances will be

discussed. Diet and lifestyle recommendations will be given
to address these imbalances.

1:30-2:45 PM

RACK

ONSCIOUS

NERGETIC

ATING

WITH

INO

TANCHICH

UDIO

VAILABLE

)

OOM

B350

You may know what foods to eat, but do you know how to eat

them? At what time? In what order? With what posture and
environment to achieve maximum absorption and

assimilation? Even if we are eating the highest quality of
food, if taken without thought, care, and consciousness, we

can suffer indigestion, fatigue, bloating, and even disease.
Lino Stanchich has a true passion for healthy eating, because

it saved his father's life and his own, while in concentration
camps. He completely credits this medically and scientifically
proven eating technique with powerfully and positively

extending his longevity, joy, and vitality.

RACK

OWER OF

VERYDAY

OMMON

OODS FOR

EALING

FOR

IFE

WITH

ARR

UDIO

VAILABLE

)

OOM

C350

Take charge of your life. Be aware of the power of the
common foods we eat regularly, like corn, beans, carrots,

wheat, rice, cabbage, onions, lettuce. Used for healing, used
for establishing and maintaining health: let‘s examine the

healthful nature of the whole spectrum of common foods
using science and common sense, traditional understandings

and epidemiologic findings.

ECTURE

HREE

ISTERS

NCIENT

RADITION FOR

ODERN

IMES

ITH

EAL

ARNARD

UDIO

VAILABLE

)

OOM

A230

The Three Sisters are an ancient Native American custom in

which three simple foods—corn, beans, and squash—are
grown together so that they nourish and protect each other,

anticipating modern trends toward organic and sustainable
agriculture. These plants complement each other

nutritionally and their ability to grow together in harmony
provides a metaphor for an environmentally sound holiday

tradition that is both healthful and animal-friendly. In this
session, we will learn about their rich history and meaning,

how to build them into a holiday celebration, and even to
grow them at home.

–

ART

WITH

ICK

AROW

OOM

A370

See full description under Part 1 (10:45 AM)

This depth level work is meant to seed the future and to
develop leaders who understand that ―Health‖ is much more

profound and rich than the popular government and
corporate versions that rule main stream media would lead us

to believe. Indeed, full health – wholeness – is nothing less
than the core attainment of human life.

RIDAY

UGUST

ONTINUED

3:00-4:15 PM

ECTURE

RA OF

UMANITY

WITH

ICHIO

USHI

ATSON

OOM

Full Description to be announced

-C

ONNECTING TO THE

EALING

OWER OF

ATURE

WITH

ELANIE

AXMAN

OOM

A330

Nature has great healing ability. Learn how to tap into the
ancient wisdom of nature and awaken your own inner

wisdom. Discover your energetic connection to nature
through developing the senses. Enjoy a series of nature

connecting activities that will help you recognize more
strongly, through direct experience, that you're a part of

nature, not apart from it. You will find a whole new pleasure,
peace and energy from spending time outdoors. Join Melanie

and relish the power of being in the moment whilst absorbing
the restorative power of nature.

ELLYBIOTIC

™

WITH

ABRIELE

USHI

OOM

C220

This class, designed by Gabriele Kushi, embraces elements of
Yoga, Visualization, Qigong, Pilates, Dance and Macrobiotic

Nutrition to strengthen the belly. The Japanese martial art
term Hara, and the TCM term Dantian describe the belly as

the center of being. When we have a healthy and strong belly
and our digestive system is working properly, we can enjoy
well-being into old age. Class includes gentle to strong

movements. Bring your yoga mat or a towel to class for your
comfort.

ELAXATION

CIENCE OF

REATH

WITH

LAIRE

IAB

OOM

C370

The power of the breath is so much more than we know.
Claire will educate you on proper breathing techniques and

how to use your breath in every situation. Learn powerful
breathing techniques which you can incorporate in your

everyday life at home, in the office, before bed and in the
morning.

3:00-4:15 PM

XERCISE

WINGOLF

WITH

OLLAND

UTDOORS

EATHER

ERMITTING

Class Size limited to 20 People
Please Pre-Register at Summer Conference Front Desk

This program offers the rare opportunity to experience the
dynamic, free swing of tournament playing professionals, as

you explore your body's natural talent and ability.
Incorporating movement, muscle-opening shiatsu, breathing,

and an emphasis on mental/physical harmony. Swingolf
guides students on the path to finding their own natural,

dynamic, and flowing swing. Putting, chipping, pitching,
bunker shots, iron and wood play, plus golf course strategy
included. Participants will experience the tremendous talents

that their body possesses, immediately resulting in increased
ball distance, dynamic swing expression and ball consistency

via the small swing build-up in an environment of relaxation,
health and fun.

4:45-6:00 PM

OOKING

ERMAN

TYLE

ACRO

OOKING

WITH

ETTINA

UMDICK

IDEO

DVD

VAILABLE

)

ATSON ROOM

This class will acquaint you with traditional Northern German
foods.

Rice was traditionally imported from Italy and combined in
pilaf style dishes with the warming and therapeutic value of

homegrown spelt – an ancient variety of wheat and
homegrown onions for strength and endurance.

The German cuisine is very fond of cabbage: raw, cooked or
pickled, thus two of the recipes are dedicated to this very

nutrient packed vegetable: Waldorf Salad and Sauerkraut
Pumpernickel Sandwiches.
Germany is also known for its artistry in bread production:

Pumpernickel, a very dark rye bread, made from whole grain
rye berries, not rye flour – provides strength and focus and

will warm your body and soul quickly.

RACK

RACTICING

ACROBIOTICS

WITHOUT GOING INTO THE

ITCHEN

WITH

ENNY

AXMAN

UDIO

VAILABLE

)

OOM

B350

Macrobiotics is an orderly approach to diet and lifestyle. It is
also the highest level of appreciation for all levels of life. You
can you still practice macrobiotics even if you have no
intentions of cooking or going into the kitchen I this class we
will look at the various aspects that make macrobiotic
practice and lifestyle unique.

RIDAY

UGUST

ONTINUED

4:45-6:00 PM

RACK

XPLORE AND

ALANCE

OUR

HAKRAS FOR

ARMONY OF

IFE

WITH

USAN

RIEGER

UDIO

VAILABLE

)

OOM

A350

The 7 major Chakras are our wheels of light, like power
stations, which both absorb and emit energy, located from
the base of our spine to the crown of our head and are deeply

connected to our emotional, physical being, soul level,
hormones, thoughts, feelings, internal and external

environments. Each chakra is associated with a color of the
rainbow, various aspects of your being and personality and

needs to spiral in balance for you to feel well. We will
explore bringing our Chakras to life, keeping us healthy as we

practice visualizations and activating 7 major Acupuncture
points for your joyful state of health and well being.

RACK

IABETES AND

ACROBIOTICS

ITH

SKO

UDIO

VAILABLE

)

OOM

C350

Ed Esko will discuss the basic principles of diabetes and some
of the current research data which supports the Macrobiotic

approach to the prevention of diabetes I and II and the
remission of diabetes II. To understand diabetes is to

understand the human body and the origin of disease..

ECTURE

"3-HA"

HERAPY

ISCOVERING

UMOR IN

VERY

IFE

ITH

ERNE

ARONA

UDIO

VAILABLE

)

OOM

A370

Humor happens. And, if we can identify it, experience it and

learn to share it, our lives can become richer and healthy by
that very process. This talk features funny stuff; from the

intellectual witty to drop dead silly; and the ultimate value
that "Vitamin H" has in making us more present and joyous.

Come and laugh—whether you like it or not! Warning: Do not
have beans as a side dish prior to this talk....

ECTURE

IVE

OUR

RAIN A

AKEOVER

With Judy MacKenney (Audio CD Available)
Room A230

Build a sharper mind. Learn activities that will nourish the
brain. Discover how exercise impacts your brain and has

proven to change the structure of it. Be informed of the
foods that strengthen, nourish and reduce the risk of
dementia and Alzheimer. Steady your blood pressure and

blood sugar. High blood pressure increases the risk of
dementia. Keep blood pressure low, body active, and weight

down. Belly fat fuels inflammation and plaque buildup in
your arteries, restricting blood flow to your heart and brain.

Re-inventing yourself with purpose in life brings fulfillment
that re-invigorates the brain. Set goals, take action, and

enjoy creating health and balance in your life.

6:00-7:30 PM

INNER

INING

OOM

EVEL

8:00-9:00 PM

ELEBRATE

IFE

ANEL

OSTED BY

INNY

ARPER

ATSON

OOM

Macrobiotics has changed so many lives! Come and hear from
people about what was the turning point in their lives. Some

were from a serious health crisis while others to change their
health and the health of their family.

9:00-10:00 PM

GING

ARDNESS

USCLES AND

ERIDIANS

WITH

ARRY

EISLER

M.A.,

LMT

ATSON

OOM

In the 1970‘s Michio said to me, ―Larry, when you get to
20,000 massages people will just have to sit in the room with

you and get healed.‖ Imagine my surprise when that didn‘t
happen. Immediately after her morning chanting Aveline

pulled me aside once and said, ―Larry what did Michio tell
you?‖ ―Michio said it is a boy, Aveline.‖ Aveline exclaimed

―My husband doesn‘t always get it right. It‘s going to be a
girl.‖ So when I got to 40,000 massages, I figured, well I‘m
getting pretty good at this, maybe Michio‘s words will come

true for me this time. Again, no such luck.
Now many more years later and hovering around 50,000

individual massage treatments, perhaps the most given by a
single practitioner on the entire Eastern Seaboard and .. I

finally understand what Michio was getting at. It did take 35
years…so now I know why Michio came up to me in a class he

was giving (1970‘s) and squeezed my Spleen 10 point, just
above the inner knee. I screamed out and Michio promptly

exclaimed publicly, ―No hope for you,‖ and the whole class
busted out laughing. Truth be told I really did learn an
amazing amount from 35 years as a medical massage

therapist and this workshops real title should be, ―Rigamortis
sets in way before you die!‖ Join me as I‘ll take you through

the in‘s and out‘s of your aging body.

9:00-11:00 PM

OCIAL

IXER

ARAOKE

OSTED BY

ESSICA

ORTER

OUNGE

Come join us for Desserts and Drinks and meet your fellow

Summer Conference participants!

Karaoke for those with hidden talents!!

ATURDAY

UGUST

7:00-8:00 AM

XERCISE

-I

ERIDIAN

NERGY

TRENGTHENING FOR

ODY

IND AND

PIRIT

ITH

LYDE

OTOSUE

OOM

C330

Begin the morning by gentle body joint rotations to loosen
and energize the joints and body. We‘ll discover where the

meridians flow in the body; to stretch, tap and press these
wonderful energy lines before we gently stretch them again

to compare the before and after results. This call will be a
great learning experience for all especially for your body,

mind and spirit.

XERCISE

-I

ASY

HYSICAL AND

PIRITUAL

XERCISES FROM

ROUND THE

ORLD

WITH

ARR

OOM

C370

Cultures from around the world developed simple exercises to
promote well-being and happiness in body and soul. Exercises

from Mayan, India, Japanese and European traditions, both
modern and ancient will be presented. These are suitable for

young and old, people with healthy or fragile conditions,-
anyone. And they are fun. Many also utilize the Chinese

acupuncture meridian system….effortlessly. No needles, no
extreme stretches or strength required. Moreover, they are

fun.

OGA

HAIR

OGA FOR

VERYONE

ITH

LAIRE

IAB

OOM

C350

Chair Yoga is so powerful for all ages. Nourish your body,

mind and spirit with easy and simple chair
yoga poses and breathing techniques .You will learn chair

yoga at the office, in your home, on the plane or in the car
there is something for every seated situation. This class is fun

and informative. Learn to live your Yoga on and off the chair.
Feel energized, rejuvenated and revitalized with several
different 10 minute chair yoga routines.

OVE

OUR

ODY

AFELY

REELY AND

FFORTLESSLY

ERE

ANCER

ITH

ATHY

READY

OOM

C220

Join former Prima Ballerina of the New Jersey Ballet, Kathy

McCready as she inspires you with her traditional hatha yoga,
Pilates and Xtend Ballet Exercises. This class is structured to

engage your abdominals and strengthen your lower back
safely, freely, and effortlessly like a dancer. Come feel the
flow, the grace, the strength and the balance.

Please bring your yoga mat.

7:30 – 9:00 AM

REAKFAST

–

INING

OOM

EVEL

9:00-10:15 AM

ECTURE

CIENTIFIC

EVIEW AND

ECOGNITION OF

ACROBIOTICS

ITH

ARRY

USHI

IDEO

DVD

VAILABLE

)

ATSON

OOM

Research into the role of food and nutrition in cancer has
been accumulating substantially over the years. The most
recent reviews of these data in support of recommendations

were conducted in 2007 by the American Institute for Cancer
Research / World Cancer Research Fund, and in 2006 by the

American Cancer Society. Dr. Kushi was the Chair of the ACS
Committee, and contributed to effort that supported the

AICR/WCRF report. This session will review these guidelines
and how they correspond with macrobiotic dietary guidelines.

ECTURE

ATURAL

ARMING

ITH

ATRICIO

ARCIA DE

AREDES

UDIO

VAILABLE

)

OOM

A350

Farming is the first step required to produce our food, thus of
great importance to our well-being. Modern farming methods
contribute to declines in food quality, while also having a
negative aspect on the environment on which our lives
depend. Furthermore as global warming and climate change
accelerates, it is going to be a challenge to farm and secure
food for an increasing world population in the years to come.
Natural farming searches for ways to grow our food in
harmony and cooperation with nature while increasing
nutrition and energetic quality. In this class we will discuss
some of the basic principles, possibilities and take a look at
some natural farming being done in Japan.

ECTURE

REATIVE

ENU

LANNING

ITH

ELANIE

AXMAN

UDIO

VAILABLE

)

OOM

B350

This interactive class will help you to discover how to use

your intuition when planning meals. Practical exercises will
get your creative juices flowing and your meals will sing on

the palate and dance on the taste buds. Discover how to
make conscious choices with food and enjoy renewed vitality

through a variety of ingredients and dishes. Learn how
different cooking styles and combinations change the affect

food has on your well being. The gentle and relaxed
approach that Melanie offers will help you to feel confident

and adventurous with your menu planning.

ATURDAY

UGUST

ONTINUED

9:00-10:15 AM

ECTURE

MBRACING

ENOPAUSE

ATURALLY

ITH

ABRIELLE

USHI

UDIO

VAILABLE

)

OOM

A230

In this exciting lecture, macrobiotic teacher Gabriele Kushi
explores natural ways of working with the menopausal
transition. Menopause marks a redefinition of the feminine

self that is activated through physical, emotional, and
spiritual changes. Gabriele Kushi has created an interactive,

supportive, practical, and personal guide to balancing your
midlife transition naturally. You will learn how to nurture

your spiritual growth, adjust your food intake to your
changing needs, use internal and external home remedies,

and find support from other women to enjoy balanced health
throughout the midlife years and beyond.

ORKSHOP

EARNING FROM

ATURE

–

ART

WITH

AVID

ERGEL

OOM

C370

Part 1 of a Two-Part Workshop - Living in harmony with one‘s

local natural environment is a fundamental macrobiotic
principle; an idea deeply explored in the ancient Chinese
theory of the Five Transformations of Natural Energy. In this

theory, essential in current macrobiotic practice, all things
are classified in terms of five phenomena: tree, fire, soil,

metal, and water.
In this lecture, to gain a broad understanding, we break each

phenomenon into its numerous component parts, based on
simple observations, for example: tree grows towards light;

fire clings; soil is dirty; metal is gray colored; water flows.
From this information we can develop principles to live by.

ECTURE

DVENTURES IN

ECOVERY

ITH

ERNE

ARONA

UDIO

VAILABLE

)

OOM

C350

What are the common factors that disease victors share in
their recovery? Is it food? Religion? Genetics? Random luck?

Come and hear Verne's 12 essential self-healing personality
traits and learn the essence of broad based healing from

someone who has had nearly 40 years experience with health
counseling from a macrobiotic perspective on an

international scale.

10:45 AM – 12:00 PM

OOKING

OLCE

ITA

–M

ACRO

TALIAN

TYLE

WITH

HRISTINA

IRELLO

IDEO

DVD

VAILABLE

)

ATSON

OOM

Who doesn‘t love Italian food? But is it healthy and in

balance? Can something so sexy, fun and delicious be good for
our health? With grains, beans, lots of vegetables and good

quality fats as the foundation, Italian cuisine has it all…and
it‘s easy, fun and oh, so yummy. We‘ll create a complete

macrobiotic feast, from soup to dessert, Italian style. And
you‘ll see that they don‘t call it ‗La Dolce Vita‘ for nothin‘.

RACK

ACROBIOTICS

101:

VERYTHING

LWAYS

ANTED TO

NOW

ERE

FRAID TO

WITH

ESSICA

ORTER

UDIO

VAILABLE

)

OOM

A350

If you are new to macrobiotics or just want a refresher in the
fundamentals, come to hear Hip Chick Jessica Porter lecture
on the subject. Able to make philosophy fun and

macrobiotics mind-blowing, Ms Porter will re-charge your
practice and your life.

RACK

MPOWER

OURSELF WITH

AILY

ELF

IAGNOSIS

ITH

ARREN

RAMER

UDIO

VAILABLE

)

OOM

B350

Numerous cultures throughout the world believed that the
outside of the body is a reflection of the inside. At the same
time one of the goals of macrobiotic practice is to be able to

guide one‘s life. This essential and practical class offers
insight into what our body is telling us on a day to day basis.

You will have a better idea of what adjustments are needed
in diet and lifestyle to return to balance.

RACK

ACRO

FTER

ONE

ATING

ITH

OHN

OZINSKI

UDIO

VAILABLE

)

OOM

C350

Macrobiotics is a philosophy that can be applied to anything.
Food is an important application of the philosophy of

balance, but what happens after you eat is also important.
We will discuss how to apply the philosophy of balance to
other aspects of your life including the arts, the intellect,

spirituality, our social interactions, our sensuality, and our
concern for others on the planet including humans, animals,

plants, rivers, etc. You will learn how understanding the
application of macrobiotics in your life after you are done

eating, can help provide missing links to creating your day to
day well being.

ATURDAY

UGUST

ONTINUED

10:45 AM -12:00 PM - Continued

ORKSHOP

EARNING FROM

ATURE

–

ART

WITH

AVID

ERGEL

OOM

C370

Part 2 of a Two-Part Workshop - To help clarify and confirm

the ideas developed from observations, we have an ancient
Chinese form of astrology: Nine Star Ki. This system assigns a

fundamental energy to each person according to the year in
which he/she was born, again described in terms of tree,

fire, soil, metal, or water. With this information, by
interpreting well written profiles of people, in terms of the

knowledge derived from observations, we can see how the
principles we suspect, actually come to life. In addition, this

information can help us in numerous ways, including an
understanding of our physical and mental health.

ORKSHOP

INE

TAR

OUR

ERSONAL

NERGY

ROFILE IN

EALTH AND

ELATIONSHIP

–

ART

WITH

SKO

UDIO

VAILABLE

)

OOM

A370

In this introductory class you‘ll discover your personal energy

profile according to the Nine Ki system. You l learn which
Nine Star type you are and how that influences your health

and relationship with others..

XERCISE

WINGOLF

WITH

OLLAND

UTDOORS

EATHER

ERMITTING

Class Size limited to 20 People

Please Pre-Register at Summer Conference Front Desk
This program offers the rare opportunity to experience the
dynamic, free swing of tournament playing professionals, as

you explore your body's natural talent and ability.
Incorporating movement, muscle-opening shiatsu, breathing,

and an emphasis on mental/physical harmony. Swingolf
guides students on the path to finding their own natural,

dynamic, and flowing swing. Putting, chipping, pitching,
bunker shots, iron and wood play, plus golf course strategy

included. Participants will experience the tremendous talents
that their body possesses, immediately resulting in increased

ball distance, dynamic swing expression and ball consistency
via the small swing build-up in an environment of relaxation,

health and fun.

12:00-1:30 PM

UNCH

INING

OOM

EVEL

1:00-1:30 PM

OOK

IGNING

–

USHI

TORE

OOM

Come meet Rick Jarow for a book signing of his book ―The
Alchemy of Abundance/Creating the Work You Love‖.
Come meet the following presenters who will be signing their

books:
Jessica Porter

The Hip Chicks Guide to Macrobiotics

Lino Stanchich

Healing Kidney, Bladder and Adrenalin

Verne Varona

Macrobiotics for Dummies

Melanie Waxman

Eat Me Now

Come meet Claire Diab who teaches nationally and
internationally with Dr. Deepak Chopra to have her sign one

of her DVDs

1:30 -2:45 PM

OOKING

RENCH

TYLE

ACRO

OOKING

WITH

AWN

ALLAVI

-L

UDWIG

IDEO

DVD

VAILABLE

)

ATSON

OOM

Have you ever enjoyed French Cooking? Well Dawn will take
some of the French influences and prepare Macro dishes with
a French flair.

RACK

UPER

EALTH AND

ITH

ARR

UDIO

VAILABLE

)

OOM

A350

Absolutely amazing levels of health can be developed. Great
physical strength, endurance, coordination is possible. Deeply
moving emotional expression, incredible mental prowess and

endless spiritual abilities can be achieved. It‘s actually
surprisingly simple and doable. What‘s the catch? Rather,

let‘s get started!

RACK

APPY

INK

ETWEEN

EALTH AND

APPINESS

ITH

OHN

OZINSKI

UDIO

VAILABLE

)

OOM

B350

Happiness is related to what is going on in our lives and what
is going on inside our bodies. This class will explore ways to
enhance the inner self of the body so that you deal with the
outer challenges in a better way. We will discuss systems in
the body and their links to emotions and thinking. Happiness is
not elusive; it is inherently in our hearts, bodies, mind and
spirit. Learn how to create your bliss and cope with the
realities of day to day life and health. Everything changes. We
are in a constant state of flux.

ATURDAY

UGUST

ONTINUED

1:30 -2:45 PM - Continued

RACK

OUNTAIN OF

OUTH

RACTICES

OW TO

TOP

REMATURE

GING AT

ITH

AVID

RISCOE

UDIO

VAILABLE

)

OOM

C350

Even young people today are aging prematurely according to
recent scientific research.

What is causing premature aging? What can be done to
maintain youthful vitality or to restore it if its been

diminished?
In this session you'll learn the latest research on aging, and

you'll also learn what ancient wisdom has taught about
maintaining youthfulness through diet, exercise and attitude.

How can you keep your skin, heart, bones and brain vital and
healthy for the whole of your life? Let's find out together!

ISCUSSION

USHI

NSTITUTE

–

“W

AY TO

EALTH

ROGRAM

”

ITH

UDY

ENNEY

UDIO

VAILABLE

)

OOM

A230

Way To Health – Healing from Experience - Kushi Institute‘s

Way to Health program has changed many lives and provides
people healing from serious illness, hope and a new

beginning. Led by Judy MacKenney (host of Way to Health)
meet people who recovered from serious illness or changed

their lives due to the Way to Health program. This session will
be an open discussion about their experiences.

ORKSHOP

ACRED

EART

EALING AND

EDITATION

IRCLE

ITH

ARRY

EISLER

UDIO

VAILABLE

)

OOM

C330

Join Larry in his 35th year of teaching the Sacred Heart

Meditation Class. Life is totally about growth, your growth,
my growth. The first part of the Prime Directive on this

planet is to grow in every way you can (mentally,
emotionally, physically and spiritually). The 2nd part of the
Prime Directive is to uplift, inspire or serve wherever you

may go. People who do this passionately with their heart and
soul, have a tendency to fulfill their destiny and complete

their training down here. This dynamic workshop will teach a
powerful meditation with a variety of Ki exercises including

the rare I Chuan energy exercise Larry calls ―Smiling
Buddha.‖ Traditionally this technique is used by martial

artists to develop their inner power, open their heart and
cure their illnesses. In addition, Larry will share a Chi Lel

exercise called ―wall squatting‖ successfully used as part of
the treatment protocol at the world‘s largest medicineless
hospital in China, the Huaxia Zhineng Qigong Center. Finally a

comprehensive guide to meditation utilizing visualization and
breathing exercises will conclude the workshop. ―When thine

eye be single, thy body shall be filled with light.‖ Mathew
6:22

ORKSHOP

INE

TAR

ART

OUR

HARACTER AND THE

MOTIONS

ITH

SKO

UDIO

VAILABLE

)

OOM

A370

In Part II of the Summer Conference Nine Ki Series, you‘ll

learn how you r Nine Ki numbers influence your emotional
health and balance based on personal relationships and your

relationship to the changing yearly and monthly energies.

3:00 PM - 4:15 PM

ECTURE

EALTHY

EACEFUL

ORLD

WITH

ICHIO

USHI

OOM

B350

Class description to be announced.

OVEMENT

TUDY

ODY

-M

IND

-S

PIRIT

ENEWAL WITH

ELF

-S

HIATSU

CUPRESSURE

–

RACTICE

XPLORE

TUDY

ITH

USAN

RIEGER

OOM

A330

Explore and access your inner joy for renewal through
dynamic self-practices and study. Experience the ease and

power of Susan‘s unique Self-Shiatsu techniques,
strengthening meridian stretches, breath work and balancing

of internal Qi Energy. We will practice ways to create
vitality, body-mind harmony and awareness, bringing more

joy in life, to connect with and release old holding patterns,
create lightness, flexibility and rejuvenation. When body--

mind and breath synergize, healing Ki-Qi emerges creating
renewed inner power, joy, health and healing. This workshop
addresses those who wish to enhance their knowledge and

self-shiatsu practices, which can become part of your
practice at home.

Please bring your yoga mat and towel.

XERCISE

REATHE

OVE

EDITATE

CHAKRA

ONING

ITH

LAIRE

IAB

OOM

C220

This is a 75 minute lecture where you will learn how to

meditate and incorporate different types of breathing
techniques before meditation and relaxation. After
meditating in class you will learn a very powerful chakra

toning techniques to balance you body, mind and soul. This
lecture is fun, informative and experiential. You will go home

with a daily meditation routine which will change your life
forever

ATURDAY

UGUST

ONTINUED

3:00 PM - 4:15 PM - Continued

EDITATION

ENTLE

NERGY

XERCISES

WITH

ETTINA

UMDICK

OOM

C370

Tao Yin is an ancient Oriental system to energize, bring
strength and flexibility, as well as vibrancy to your body.

Every moment of our life is unique. Developing our physical,
emotional and spiritual aspects through activating energy

flow in our bodies will enrich every experience of our lives.
This set of exercises integrates internal and external
awareness and discernment. Movement and guided imagery

are incorporated with emphasis on relaxation.
Please wear loose, comfortable clothing and you may wish to

bring a towel, blanket or mat to stand, sit and lie on.

XERCISE

WINGOLF

WITH

OLLAND

LASS

IZE LIMITED TO

EOPLE

UTDOORS

EATHER

ERMITTING

Class Size is Limited to 20 People
Please Pre-Register at Summer Conference Front Desk

This program offers the rare opportunity to experience the

dynamic, free swing of tournament playing professionals, as
you explore your body's natural talent and ability.

Incorporating movement, muscle-opening shiatsu, breathing,
and an emphasis on mental/physical harmony. Swingolf

guides students on the path to finding their own natural,
dynamic, and flowing swing. Putting, chipping, pitching,

bunker shots, iron and wood play, plus golf course strategy
included. Participants will experience the tremendous talents
that their body possesses, immediately resulting in increased

ball distance, dynamic swing expression and ball consistency
via the small swing build-up in an environment of relaxation,

health and fun.

4:45 PM - 6:00 PM

OOKING

OMIDA DE

EXICO

ACRO

EXICAN

TYLE

ITH

HRISTINA

IRELLO

IDEO

DVD

VAILABLE

)

ATSON

OOM

The traditions of Mexican cooking rely on local, seasonal,
whole foods to create health and wellness. From the Three

Sisters (corn, beans and squash) to chia seeds, the food of
Mexico is richly flavored, hearty and brilliant for health and

wellness. Their foundation of beans, vegetables and whole
grains make this a perfect style of cooking when you want to
add a little spice to your life.

RACK

CID AND

LKALINE

EALTH

ADE

ASY

NDERSTANDING

CID AND

LKALINE

ITH

AVID

RISCOE

UDIO

VAILABLE

)

OOM

B350

It's way too complicated, all of the information out there
about acid and alkaline.

Let's make it simple and easy to understand so that you can
actually use it in daily life for your own health and well-
being. In this session you'll learn why it's important to know

about the acid-alkaline internal environment of your own
body, obvious symptoms of excess acidity, and how food and

lifestyle factors, even some so-called "healthy" foods, are
contributing to acid-alkaline imbalance. And you'll learn the

list of the Top 10 Alkaline Supportive Foods. Acid-alkaline
understanding can be a practical tool for your daily life when

it's made easy.

RACK

REATING

EALTHY

MOTIONS

WITH

ENNY

AXMAN

UDIO

VAILABLE

)

OOM

A350

What are emotions, what roles do they play in our life and

how do they affect our health? We will discuss a practical
approach to achieving and experiencing greater emotional,
physical and mental health. You will learn how both positive

and negative emotions affect various organs and our overall
health.

RACK

ECREATING

OURSELF

AKING

EALTH TO THE

EXT

EVEL

ITH

ARREN

RAMER

UDIO

VAILABLE

)

OOM

C350

The most common resolution people make each new year is
to be healthier and lose weight. Why is it that so many

people fall short of that goal and simply can‘t accomplish
this? Warren will offer insight and great inspiration to

transform your health and life now. Get ready for some
positive change!

ECTURE

ROM

TRESS TO

UCCESS

ITH

UDY

ENNEY

UDIO

VAILABLE

)

OOM

A230

Resilient people grow from adversity. Learn how to become

resilient and thrive in the hectic pace of today‘s world.
Stress affects our lives in numerous ways, including our
physical and mental health. Discover techniques that will

release the negative effects of stress and help you rebound
effectively. Integrate proven strategies to embrace

challenges and create peace of mind. This informative class
will disclose how you can become aware of the power of your

inner strengths. Participants will receive Judy‘s detailed
printout of stress-busting techniques!

ATURDAY

UGUST

–

ONTINUED

4:45 PM - 6:00 PM - Continued

ORKSHOP

ACRED

EART

EALING AND

EDITATION

IRCLE

ITH

ARRY

EISLER

UDIO

VAILABLE

)

OOM

C330

Join Larry in his 35th year of teaching the Sacred Heart
Meditation Class. Life is totally about growth, your growth,

my growth. The first part of the Prime Directive on this
planet is to grow in every way you can (mentally,

emotionally, physically and spiritually). The 2nd part of the
Prime Directive is to uplift, inspire or serve wherever you

may go. People who do this passionately with their heart and
soul, have a tendency to fulfill their destiny and complete

their training down here. This dynamic workshop will teach a
powerful meditation with a variety of Ki exercises including

the rare I Chuan energy exercise Larry calls ―Smiling
Buddha.‖ Traditionally this technique is used by martial
artists to develop their inner power, open their heart and

cure their illnesses. In addition, Larry will share a Chi Lel
exercise called ―wall squatting‖ successfully used as part of

the treatment protocol at the world‘s largest medicineless
hospital in China, the Huaxia Zhineng Qigong Center. Finally a

comprehensive guide to meditation utilizing visualization and
breathing exercises will conclude the workshop. ―When thine

eye be single, thy body shall be filled with light.‖ Mathew
6:22

ORKSHOP

INE

TAR

ART

OUR

HARACTER

NFLUENCES

IND

AND

PIRIT

ITH

SKO

UDIO

VAILABLE

)

OOM

A370

In this third lecture in the Summer Conference Nine Ki Series,
you‘ll discover how your Nine Ki numbers influence your
mental tendencies and spiritual potential based on the cycles

of individual, social, and planetary destiny.

6:00 – 8:00 PM

INNER

INING

OOM

EVEL

8:00-11:00 PM

OCIAL

NNIVERSARY

ELEBRATION

AND

OCIAL

ANCE

ARTY

OMEDY

ESSION

AND

AFFLES

ATSON

OOM

Join us to celebrate our Summer Conference 26th Anniversary
with an evening of laughter, music, dance, desserts, drinks
and great company!

Our festivities will include our famous basket raffles and a
Silent Auction Raffle Drawing, and our Summer Conference

Celebration and Dance Party!

Come Join the Fun!

9:00-10:00 PM

VENING

ASSAGE FOR

ARTNERS

ITH

ATHY

READY AND

ARRY

EISLER

OOM

C220

When reaching their one hundredth birthdays, George Burns,
Bob Hope and Rose Kennedy were asked about the secret to

their longevity. They all said daily deep tissue massage was
their secret. Massage will break up your hardness and
dramatically increase oxygen rich circulation. Join us to learn

how to give a great massage without oils or massage tables.
"Massage is a meaningful, magical way to share time with the

ones we love." Discover the healing power of touch within as
these master teacher practitioners guide you.

UNDAY

UGUST

ESSIONS

7:00-8:00 AM

XERCISE

-I

FOR

ACKS

ECKS

HOULDERS

ODY

IND AND

PIRIT

WITH

LYDE

OTOSUE

OOM

C330

We‘ll begin by doing gentle body turning and progress to
softly warming up our bodies by Swing Hands, and Heaven &

Earth exercises. Then we‘ll do some specific Do-In for backs
and necks by gently moving, pressing, and stretching

including some reflex areas and points. We‘ll also do
breathing exercises, visualizations, meditation and chanting

to help our healing and well being.

XERCISE

ELLYBIOTIC

™

WITH

ABRIELE

USHI

OOM

A330

This class, designed by Gabriele Kushi, embraces elements of

Yoga, Visualization, Qigong, Pilates, Dance and Macrobiotic
Nutrition to strengthen the belly. The Japanese martial art

term Hara, and the TCM term Dantian describe the belly as
the center of being. When we have a healthy and strong belly

and our digestive system is working properly, we can enjoy
well-being into old age. Class includes gentle to strong

movements. Bring your yoga mat or a towel to class for your
comfort.

XERCISE

NERGIZING AND

EALING

XERCISES

ITH

INO

TANCHICH

OOM

C370

Lino Stanchich is dedicated to sharing with you his life-long

practices and macrobiotic exercises, selecting the most
effective, vital, and transforming movements from Chi Kung,

Yoga, Do-In, and Pranayama. Wake up your whole body and
mind with powerful chi/ki energy techniques, deep conscious

breathing, and movements that increase vitality, circulation,
and elimination of mental and physical toxins. Learn specific
practices of acupressure self-massage to invigorate your

energy meridians, and enjoy a unique mix of time-honored
and powerful exercises. Give yourself this invaluable gift to

practice for your health and longevity. Lino generously shares
his special blend of clarity, encouragement, expertise, and

warm humor.

OGA

RT OF

LOW

ITH

LAIRE

IAB

OOM

A340

A beautiful flowing Yoga class for everyone! Claire combines
Ancient techniques from the Chinese Healing
Arts and Yogic philosophy. This is a 60 minute flow based on

her DVD Zen and Yoga the Art of Flow. Come nourish your
body, mind and soul.

Please bring your yoga mat and towel.

7:00-8:00 AM - continued

OVE

OUR

ODY

AFELY

REELY AND

FFORTLESSLY

ERE

ANCER

ITH

ATHY

READY

OOM

C220

Join former Prima Ballerina of the New Jersey Ballet, Kathy
McCready as she inspires you with her traditional hatha yoga,

Pilates and Xtend Ballet Exercises. This class is structured to
engage your abdominals and strengthen your lower back

safely, freely, and effortlessly like a dancer. Come feel the
flow, the grace, the strength and the balance.

Please bring your yoga mat.

7:30 – 9:00 AM

REAKFAST

–

INING

OOM

EVEL

9:00-10:15 AM

OOKING

HAI

ACRO

OOKING

ITH

TEVE

ACKSON

IDEO

DVD

VAILABLE

)

ATSON

OOM

Will this be another year of broken promises to yourself?
Another year when you put off becoming the fittest,
healthiest person you can be? Why not just skip all the
excuses and do it? In this class, we cook delicious dishes to
put your feet on the path of eating well for life! You will
learn to cook some wonderful Thai food while honoring the
essence of Macrobiotics.

RACK

VERCOME

RTHRITIS

OINT

ONE

AIN

ITH

INO

TANCHICH

UDIO

VAILABLE

)

OOM

B350

There is a cause and solution to joint and bone pain, as well
as arthritis and osteoporosis. Our bones are alive, with the

power to regenerate and heal when given the proper diet,
home remedies, exercises, and lifestyle. Lino Stanchich will
teach which foods and beverages break down bone and

cartilage. Learn which foods and beverages rebuild bones and
joints. Discover which popular so-called ―health‖ methods

actually dissolve bones, cartilage, and joints, causing
excruciating pain. Lino will tell inspiring testimonials of

arthritic healing through the natural and life-giving
macrobiotic diet and lifestyle.

UNDAY

ESSIONS

ONTINUED

9:00-10:15 AM - Continued

RACK

EANING

REATIVITY

NTUITION

ECOMING A

ERSON OF

ASSION

ITH

ERNE

ARONA

UDIO

VAILABLE

)

OOM

A350

Finding meaning is a critical component of a fulfilling life, as
is learning how to honor our creative impulses; as well as the

unifying process of intuition. This class explores the
redefining of purpose and passion; essential steps toward

cultivating creativity: and the art of developing your intuitive
ability. From a family background in clairvoyance, Verne has

made intuition recognition and study a daily part of his
personal study and work

RACK

REATING

OSITIVE

HOUGHTS

OWARDS

OOD AND

ATING

ITH

ELANIE

AXMAN

UDIO

VAILABLE

)

OOM

C350

Discover how your thoughts and attitudes affect the choices
you make in daily eating.. This class will help you to feel

empowered and let go of old belief patterns surrounding
food. Melanie will discuss why diets don‘t work, emotional

needs, creating greater freedom from being selective,
different types of eating habits and how to ‗think healthy get

healthy.

ECTURE

MOTIONS AND THE

IVE

LEMENTS

SING THE

IVE

RANSFORMATION

HEORY

NDERSTAND AND

MPROVE

OUR

ELATIONSHIPS

ITH

AWN

ALLAVI

-L

UDWIG

UDIO

VAILABLE

)

OOM

A370

Although they are not always addressed in macrobiotics,
emotions are a big indicator of imbalance in our system.

Understanding how emotions relate to the five element
theory can help you see the macro view of your issues and

allow you to more effectively treat the whole person.
Discover which emotions relate to each of the five elements

and how they work together to support a healthier you

ECTURE

CIENTIFIC

EVIEW AND

ECOGNITION OF

ACROBIOTICS

-Q&A

ITH

ARRY

USHI

UDIO

VAILABLE

)

OOM

C330

Research into the role of food and nutrition in cancer has

been accumulating substantially over the years. The most
recent reviews of these data in support of recommendations

were conducted in 2007 by the American Institute for Cancer
Research / World Cancer Research Fund, and in 2006 by the
American Cancer Society. Dr. Kushi was the Chair of the ACS

Committee, and contributed to effort that supported the
AICR/WCRF report. This session will review these guidelines

and how they correspond with macrobiotic dietary guidelines.

10:30 AM -12:00 PM – Featured

EATURED

NDERSTANDING

LYCEMIC

NDEX

AND

MPLICATIONS WITHIN

ACROBIOTICS

ITH

AVID

UDWIG

IDEO

DVD

VAILABLE

)

ATSON

OOM

Understanding Western Medicine gives us a deeper view into

how the body works and how we can work with the body to
achieve optimum health. Dr. David Ludwig brings the unique

ability to apply yin-yang theory to a western medical model.
His vast research in Glycemic Index will help us understand

how to choose and combine foods for maximum results in the
yin and yang cycles that our bodies move through as we eat.

12:00-12:30 PM

LOSING

EREMONY

–

WITH

ICHIO

ARRY

USHI

ATSON

OOM

12:30-2:00 PM

UNCH

ICK UP

-P

AID

-G

EALS

Presenter Biographies

Dr.  Neal  Barnard  -
Neal  Barnard,  M.D.,  is
a  clinical  researcher,
author,  and  health
advocate. He has been

the  principal  investigator  or  co-
investigator  on  several  clinical  trials
investigating  the  effects  of  diet  on
health.  He  was  a  co-investigator  on  a
study,  conducted  in  conjunction  with
Georgetown  University,  of  the  effect  of
dietary interventions in type 2 diabetes,
and  was  the  principal  investigator  of  a
study  on  dietary  interventions  in
diabetes,  funded  by  the  National
Institutes of Health and conducted under
the  auspices  of  the  George  Washington
University  School  of  Medicine,  in
association  with  the  University  of
Toronto.  Dr.  Barnard  was  also  the
principal investigator of a study assessing
the  effects  of  dietary  interventions  on
premenstrual  and  menstrual  symptoms
and  of  a  study  on  weight  loss  in
postmenopausal women.

Les Bolland is a 30+ year
member of the British
Professional

Golfers

Association and veteran of
the European tournament

player‘s  circuit.    He  is  author  of
Swingolf:  Golf  the  New  Way  Part  I  and
Part  II  (Rowholt,  1990,  2004).  Les  has
been  teaching macrobiotics  for  25  years
and  is  a  qualified  yoga  and  barefoot
shiatsu  practitioner.    Les  used  his
experience  as  a  British  PGA  golf
professional

with

Eastern

based

principals  of  good  health,  both  mental
and  physical,  to  create  Swingolf®,  a
unique  alternative  to  the  conventional,
―technique-based‖ way of teaching golf.
Les  Bolland  coaches  Swingolf®  privately
and at seminars and workshops in the US
and throughout the world.

David Briscoe is one of the
most

experienced

macrobiotic teachers and
counselors in the world

today. Since 1972 he has gained
expertise in every facet of macrobiotics,
including personal practice, teaching,
counseling,

professional

cooking,

restaurant

ownership

and

center

development.  In  1975  he  was  given  the
honor  of  being  one  of  the  few
macrobiotic  counseling  apprentices  to
the  late  macrobiotic  master,  Noboru
Muramoto,  author  of  Healing  Ourselves.
In  1983  he  was  among  the  first  to  be
certified by the Kushi Institute's premier
training  program.  During  the  70's  and
80's,  David  established  macrobiotic
education

programs

and

centers

throughout the U.S. He has appeared on
national  TV  programs  and  radio  shows,
including  the  HBO®  Special,  "Six Months
to  Live."  He  is  the  co-author  of  A
Personal  Peace,  contributing  author  to
The Whole Mind and a regular columnist
for  Macrobiotics  Today,  the  world's
leading macrobiotic magazine. David has
developed  macrobiotic  curriculum  and
instruction  programs  for  numerous
educational  organizations,  applying  his
experience as a former secondary school
teacher  and  as  a  trainer  of  teachers  at
the  University  of  Kansas.    David  is  well
known  for  his  skilled  and  personal
approach

private

macrobiotic

counseling. He is highly regarded for his
vast  experience  in  the  areas  of
macrobiotic healing diet, home remedies
and  lifestyle  re-balancing,  and  he  is
considered one of the leading trainers of
macrobiotic  counselors  and  cooking
teachers.    In  1999,  David along  with  his
wife,  Cynthia,  co-founded  Macrobiotics
America,  a  producer  of  multi-media
macrobiotic  educational  materials  and
training programs.

Bob Carr, director of the
East

West

Center

Cleveland,

senior

macrobiotic

teacher/counselor. He has

lectured  and  given  health  advice
throughout  the  United  States,  Europe,
Australia  and  Japan.  He  taught  Shiatsu
and  Oriental  Medicine  at  the  Ohio
College  of  Massotherapy.  He  also  edits
the  MacroNewsLetter  and  is  a  frequent
guest  lecturer  at  The  French  Meadows
Macrobiotic  Summer  Camp  and  Kushi
Summer  Conferences.  He  founded  the
Cleveland Tofu Company in 1985 and has
given  numerous  cooking  classes.  His
practical  expertise  in  natural  food
preparation  gives  him  a  solid  basis  for

guiding people to better health. He is
currently doing research on Parkinson's
disease.

Claire

Diab

International

Yoga

Therapist, Fitness Specialist
and Inspirational Speaker

who has been teaching for
30 years. She is the founder
of the American Yoga

Academy and a Professor of Asian Studies
at Seton Hall University. She has been

teaching Yoga and Meditation with Dr
Deepak Chopra for 18 years and is the

Director of The Chopra Center Yoga
teacher Training Program. Claire has

produced 7 Yoga DVDs and has written
Yoga Manuals and work books on Heath

and  Wellness  for  everyone.  She  is  a
Health  and  Wellness  Expert  teaching
people  powerful  yet  simple  techniques

to add into their daily lives which
awakens creativity and productivity…

nourishing your body, mind and spirit.
Claire‘s

lectures

are

fun

and

informative. You will feel energized,
revitalized, vibrant, strong and healthy

everyday...

Edward Esko was an
American

student

George Ohsawa introduced
Ed to macrobiotics. In

1972, he studied with Michio and Aveline
Kushi  and  became  the  Vice  President  of
the East West Foundation.  Ed has served
on the Kushi Institute faculty since 1977.
In  2006  Ed  received  the  Aveline  Kushi
award  for  his  contributions  to  the
Macrobiotic community.  Ed has lectured
throughout the United States and around
the  world.    Ed  and  Wendy  Esko  have
authored  and  edited  over  20  books,
including

Macrobiotic

Cooking

for

Everyone.    Their  books  have  been
translated  into  a  dozen  languages  and
sold more than a quarter million copies.
Ed  co-authored,  with  Michio,  the  best-
selling book, Nine Star Ki.

Patricio

Garcia

Paredes  was  introduced
to  macrobiotics  at  the
age  of  5  by  his  mother,

Luchi

Baranda.

After

graduating  from  the  Kushi  Institute,
Patricio began to teach and give cooking
classes in South East Asia, South America
and Spain. In 1998 he moved to Japan to
spread  macrobiotics  through  developing
macrobiotic  restaurants,  giving  cooking
classes,

presenting

lectures,

and

publishing

popular

macrobiotic

cookbooks. In Japan, he was Executive
chef at Kushi Garden restaurant and
then

Chaya

Macrobiotic

restaurant.   Presently,  he  is  the
Education Director of the Kushi Institute
of  Japan.   He  maintains  a  busy
international  schedule  and  currently
resides  in  Japan  with  his  wife,  4
daughters and 1 son.

E.H. "Rick" Jarow, Ph.D.

Rick Jarow, Ph.D.,

Professor

Religious

Studies at Vassar College, is
one of the pioneers of the

contemporary  consciousness  movement,
founder  of  the  ―Anti-Career  process,
author of many books including Creating
the  Work  You  Love  and  Alchemy  of
Abundance.  His  acclaimed  seminars  on
career,  life-alignment,  and  transition
have  been  offered  at  holistic  learning
centers  around  the  world  for  the  last
fifteen  years.  Dr.  Jarow  brings  25  years
of  study  and  practice  in  the  world‘s
spiritual traditions to the art and science
of abundance and manifestation.

Larry  Heisler,  M.A.,LMT  is
one  of  the  massage  therapy
pioneers  in  New  Jersey.
Both  a  school  and  spa
director;  since  1975,  Larry

has worked with nearly 50,000 people! In
addition,  Larry  has  presented  wellness
programs  for the  hospital  medical  staffs
at  six  different  Grand  Medical  Rounds,
has set up wellness curriculums for three
Universities,  has  presented  at  over  30
college  campuses,  a  dozen  health
departments  and  at  over  100  NJ
corporations. Since 1980, Larry‘s school,
New  Jersey  Massage  has  been  widely
acknowledged  for  its  volunteer  massage
team  participation  in  over  750  state
wide

fund

raising

events

for

organizations like the 9/11 Port
Authority Ground Zero Command. This
year

Larry

celebrates

the

35th

anniversary of officiating at his weekly
meditation and healing circle. He has
never charged for this class.

Steven

Jackson

classically trained chef with
a degree in culinary arts. He

has over 27 years of culinary
experience running country

clubs

and

five-star

restaurants. Steven has been practicing

macrobiotics for the past six years. As a
co-founder and Executive Chef of

Harmony

Haven

Healing Arts

Southwest Florida, Steven creates
delicious,

organic

and

balanced

macrobiotic meals for specific health
conditions. He is a personal chef and

instructor of hands-on healing and
gourmet macrobiotic cooking. He and his

wife, Lauren cater macro & vegan Eco-
Events. Steven designed & oversaw the

vegan selections on the regular 2010
Costa Fortuna cruise menu. He also

cooked the ―healing menu‖ on the 2010
Holistic Holiday at Sea cruise. Steven &
Lauren host and demonstrate cooking

techniques at macrobiotic potlucks in
the Sarasota, Florida area. They are

working on their first cookbook.

John Kozinski, MEA, is a

pioneer

counselor

and

teacher

macrobiotic

healthcare and healing with
a current, progressive and

integrated approach. He is a

health researcher and master of the arts
of oriental diagnosis, shiatsu massage

and qigong a Chinese healing arts
exercise. This combination of skills,

fused with experience gained from
thousands of documented macrobiotic

counseling cases, shiatsu sessions,
exercise classes, classroom teaching,

and observing thousands of students for
over 30 years in his private practice and

at the Kushi Institute, has allowed John
to develop a unique, realistic, effective

and time tested approach to macrobiotic
healthcare and education.

Warren Kramer

is an

internationally

recognized

macrobiotic

counselor,

lecturer and cooking teacher.
He is a faculty member of the

Kushi Institute in Becket, Massachusetts,
the Strengthening Health Institute in

Philadelphia,

Pennsylvania

and

member of the Macrobiotic Educators

Association (M.E.A.). Warren teaches the
macrobiotic approach to health and

wellness, including principles of food
selection and preparation, exercise,

work

and

personal

relationships.

Not only has Warren lectured in such

places as the United Nations Macrobiotic
Society, Whole Foods Markets and Barnes
and Nobles Bookstores, but also in many

community venues such as hospitals,
nursing homes, churches, temples,

health conferences and tennis clubs
(Warren is a former tennis professional).

Warren teaches and counsels in the
following cities 3 times a year: Portland,

ME, Florida, Chicago, New York, New
Jersey, Austin, Atlanta, LA, Toronto and

Hawaii. He currently has a counseling
practice in Boston, Massachusetts, where
he assisted Michio Kushi for 10 years.

Warren and his wife Fatim run the
Macrobiotic Center of New England and

are raising their son Adam.

usan Krieger L.Ac MS

, ,

Diplomate of NCCAOM in
Acupuncture, Shiatsu-Asian

Bodywork,

Senior

Macrobiotic

Counselor,

AOBTA-Founding

Member/Certified Shiatsu Instructor, is

internationally

renowned

practitioner, teacher and counselor of

Macrobiotics,  Chinese  Medicine  and
Acupuncture,  The  Five  Elements,  The
Energetics  of  Foods,  Medicinal  Plant

Remedies,

Ki-Shiatsu-Acupressure,

Women‘s Health, Oriental Diagnosis, Oi-

Gong-Yoga and Self Shiatsu/Acupressure
of over 33 years. She writes for

professional macrobiotic, acupuncture,
nutrition, bodywork and health journals.

She

produced

The

Ki-Shiatsu

Instructional DVD, presents workshops

and lectures for the UN, universities,
macrobiotic

groups,

acupuncture/bodywork

schools,

hospitals,

women's

organizations,

corporations, private events, health

centers. Susan has an active practice in
New

York

City.

www.susankrigerhealth.com.

Lawrence H. Kushi,
ScD

, is Associate Director

for

Etiology

and

Prevention

Research,

Division

Research,

Kaiser Permanente. Dr. Kushi is

internationally known for his expertise in
nutritional epidemiology. His research
interests have focused on the role of

food and nutrition in the development
and prevention of coronary artery

disease as well as breast and other
cancers. Lawrence has served on

numerous research review committees
for various organizations and has also

been a member of advisory committees
that set research directions for various

cancer research programs.

Michio Kushi

is one of

the foremost authorities
on

macrobiotics,

alternative

medicine,

natural foods movements,

and world peace. He has

received worldwide acknowledgement
and

acclaim

from

renowned

organizations and individuals for his
tireless work and great accomplishments

over the past 50 years. His teachings
have guided millions of individuals

around the globe in regaining and
improving their health. They have also

influenced changes in governmental and
medical dietary recommendations to

emphasize the importance of whole
grains

and

vegetables

daily

staples. The Smithsonian Institution

recognized Michio and his wife Aveline
for their profound influence on the

course of the United States alternative
health movement.

Gabriele

Kushi,

BFA,

MEA, CHC, AADP, board

certified Holistic Health
Practitioner,

certified

Macrobiotic

Counselor,

Teacher

and

Cooking

Instructor,

and

the

author

―Embracing Menopause Naturally‖ is the
director of Kushi‘s Kitchen, a green

company with studios in NY and MN.
Gabriele has a 30+ years history in the

healing arts and the integration of body,
mind and spirit, and is often featured on

radio talk shows and quoted in the
media. She lectures internationally on

healing, natural foods and macrobiotics,
offers long distance study programs,

cooking class videos, and private
counseling

her

website

www.kushiskitchen.com.

Dawn Pallavi-Ludwig, Dawn

Pallavi

Ludwig

experienced chef, culinary

instructor, and macrobiotic
health

counselor

who

focuses on taste, beauty, health, and fun
in all that she does. She empowers

students to take charge of their lives
while enjoying their path to health. Her

teaching emphasizes making delicious,
satisfying food that supports our bodies,

minds, emotions and the goals we set for
ourselves.
With studies in traditional French

cooking as well as 14 years as a
Professional Macrobiotic Chef and

Cooking Instructor in the Southwest, she
brings a fresh approach to healing and

natural foods. Her gentle, open, and
welcoming approach to teaching makes

easy

learn

from

her.

Dawn has written on nutrition and health

for  a  variety  of  publications  like  Whole
Health  Magazine,  Natural  Home,  Austin
Monthly,  Austin  Fit,  and  a  variety  of

vegetarian journals. She has taught at
both the Kushi Institute and the French

Meadows

Macrobiotic

Conferences.

Under her guidance, The Natural

Epicurean Academy of Culinary Arts, the
Austin-based,

professional

culinary

school that she owned for 12 years,
became one of the top ―cutting edge

cuisine‖ schools in the US. After selling
her school in 2009, she now resides in

Brookline, MA with her family where she
guides people to better health and
awareness

through

private

health

consultations, private and small group
cooking and personal growth classes

David Ludwig MD, David S.
Ludwig, MD, PhD is a
pediatrician and
endocrinologist at Children‘s
Hospital, Boston. He holds

the position of Associate Professor in
Pediatrics at Harvard Medical School and
Associate Professor in Nutrition at
Harvard School of Public Health. Dr.
Ludwig is founding director of the
Optimal Weight for Life (OWL) program,
described by Child Magazine as one of
the most comprehensive pediatric
obesity clinics in the country. Since the
early 1990s, he has provided medical
care for several thousand overweight
children and their families.
Dr. Ludwig's research focuses on how
food affects hormones, metabolism and
body weight regulation. In particular, he
has been developing a novel ―low
glycemic‖ diet (i.e., one that decreases
the surge in blood sugar after meals) for
the treatment of obesity and prevention
of type 2 diabetes. He has published
over 100 articles in medical or scientific
journals including Journal of the
American Medical Association, New
England Journal of Medicine and The
Lancet. His research is supported by
major grants from the National Institutes
of Health and from philanthropic
foundations.
Described as an ―obesity warrior‖ by
Time Magazine, Dr. Ludwig has fought
for fundamental policy changes to
restrict food advertising directed at
young children, improve quality of
school nutrition programs and increase
insurance reimbursement for obesity
prevention and treatment programs. He
has appeared frequently in the national
media, including New York Times, Time
Magazine, National Public Radio, Pubic
Broadcasting System, Dateline NBC and
The Today Show.

Judy

MacKenney

D.C.Ed,

internationally

recognized

Kushi-

certified

macrobiotic

counselor, educator and

cooking instructor. She is a certified

holistic health counselor and is a
member of the American Society of

Alternative Therapists. She has had the
privilege of studying with Michio Kushi

and  has  presented  at  medical  schools,
hospitals,  churches  and  conferences
throughout  the  U.  S.    She  currently

counsels clients with varied health
challenges, is a faculty member and co-

directs ―The Way to Health‖ program at
Kushi Institute. Judy, with her husband

Larry, counsels and lectures at Harmony
Haven Healing Arts, a company in

Southwest Florida that offers hands-on
macrobiotic health and wellness gourmet

cooking  workshops  and  retreats.    Ms.
MacKenney  was  a  2009  recipient  of  the
coveted  Aveline  Kushi  Award  presented

by Michio Kushi. She was introduced to
macrobiotics in 1992 after being

diagnosed with Stage IV non-Hodgkin‘s
Lymphoma. Her health recovery has

been documented and featured in
numerous health publications, on ―The

Incurables‖ television series, and as one
of the six best cases presented to the

National Cancer Institute. Her joy is
guiding people to their optimum health.

Kathy McCready, LMT- As
a young woman growing up
in New York, Kathy was a

student of the Julliard
School in New York City

and graduated from the School of
American Ballet. She danced under the

direction of Russian choreographer,
George Balanchine, and performed

classical ballet with the Pacific
Northwest,

San

Francisco

Ballet

companies  culminating  as  the  Prima
Ballerina  of  the  New  Jersey  Ballet.
Today,  Kathy  is  a  world  class  personal

trainer and massage therapist. She has
created, managed and directed exclusive

wellness and fitness centers throughout
the country and has taught over 12,000

fitness classes. Her certifications in
physiologies

such

as,

Pilates,

Gyrotonic®, Hatha yoga, massage and
spa therapies continue to make her a

leader in these fields. She is the director
of The TerraSky Center for Wellness in
Summit, a beautiful center offering real

health

and

inspiration.

Clyde Motosue

, graduated

from

the

University

Hawaii.

After

attending

shiatsu school, he became a
licensed shiatsu practitioner

in Hawaii in 1979 and graduated from
the Kushi Institute in 1984. Clyde has

studied with Michio and Aveline Kushi,
Shizuko

Yamamoto,

and

Patrick

McCarty. He is a graduate of the Boston
Shiatsu School, the Macrobiotic Shiatsu

Master's Program and the Charles River
Institute's Tuina Program. Clyde has

taught Shiatsu and Do-In at the Kushi
Institute since 1985. He is recognized by

the National Certification Commission
for Accupuncture and Oriental Medicine
(NCCAOM) and is a certified instructor of

the American Organization for Bodywork
Therapies of Asia (AOBTA).

Christina Pirello, Christina
Pirello is an internationally

recognized chef and one
of America‘s pre-eminent

authorities

natural

health, an expert in

Traditional

Chinese

Medicine,

macrobiotics, acupuncture and holds a
masters degree in nutrition.

Christina is the Emmy Award-winning
host of the television series Christina

Cooks! and the author of five cookbooks,
the bestselling Cooking the Whole Foods

Way, which was just named the
healthiest cookbook of the decade by

Physicians‘ Committee for Responsible
Medicine.

Jessica Porter

teaches

macrobiotic

cooking

classes in Santa Monica,
CA, where she lectures on

the

spiritual

and

emotional dimensions of

macrobiotic

practice.

Practicing

macrobiotics for 19 years, she has also
taught cooking in New York, Toronto,

Chicago, Atlanta, Portland, Maine and
London.

When not writing, cooking or teaching
macrobiotics, Jessica is a hypnotherapist

specializing in smoking cessation and
HypnoBirthing. She is a faculty member

of the HypnoBirthing Institute, recipient
of its Director's Award, and trains

midwives  and  doctors  in  the  technique
throughout  North  America,  Europe,  and
South  Africa.  Porter  has  also  produced

two hypnosis CDs - Healing with the Hip
Chick, and Hip Chick Hypnosis - for

people practicing the macrobiotic diet.
Jessica is the author of The Hip Chick's

Guide to Macrobiotics and she
collaborated with Alicia Silverstone on

the New York Times bestseller, The Kind
Diet."

David Sergel, David was

born in Sydney, Australia
in

1950.

began

macrobiotic practice in
1974. In 1982, following

four years in Tokyo, Japan, studying
shiatsu with Shizuto Masunaga, he came

to the United States with his wife, Toko.
He then began teaching at the Kushi

Institute for the next 15 years, as well as
running a macrobiotic-oriented shiatsu

practice, which continues to this day. He
is at present working on a long-term
writing

project

the

Five

Transformations of Natural Energy,
based on observations of the natural

environment. David and Toko offer
macrobiotic services in Fairfield, CT.

Jean M. Shum, M.S.,
L.Ac., N.A.E.T (Allergy

Elimination) practitioner,
Interfaith Minister. Jean

has been practicing in
New York City for over 10

years. Her work as an acupuncturist,

allergist and Spiritual Counselor has
taken her abroad to Europe. Her client

bases include infants, children, the
elderly and those with serious illness. As

an allergist, Jean helps desensitize
clients

from

food

allergies

environmental sensitivity. Jean travels
the world to study under leading healers

from different modalities to broaden her
ability to help others. Her focus is about

creating  peace  and  harmony  in  oneself.
Empowering  individuals  by  giving  them
tools  they  can  use  to  help  themselves.

―It‘s about respecting the client and
teaching them to love, honor and

respect themselves.‖ While she was in
ministry, the theme was "always in

addition to, never instead of". That is
Jean‘s mantra! Working the body:

physical, mental, emotional, spiritual as
a whole!

Lino Stanchich

, is a

Licensed

Nutritionist,

Licensed Massage and
Bodywork

Therapist,

author,

renowned

international

macrobiotic educator and counselor with
over 40 years experience. A former

faculty member of the Kushi Institute,
Mr. Stanchich was awarded the 2006

Aveline Kushi Award, and was granted
membership

the

Macrobiotic

Educators Association by Michio Kushi.
Author of the popular books, Power

Eating Program, You Are How You Eat,
Macrobiotic Healing Secrets, and Natural

Bladder  Control  Program,  this  multi-
lingual,  popular  and  inspiring  teacher
created  "Healing  Mealtime  Music,"

"LAUGH for the Health of It," audios and
the dynamic exercise video, "Energize

Yourself!" Mr. Stanchich, with his wife,
Jane, presents

healing

macrobiotic

seminars worldwide. Read Lino and
Jane's articles on Macrobiotics, Food,

Natural

Healing

www.greatlifeglobal.com

Verne

Varona

has

become known as one of

the most captivating and
dynamic

health

educators in the country.

For nearly forty years, his lectures,
workshops and media appearances have

motivated thousands of people to take
better and more conscious care of their

health. His appeal transcends barriers of
age, culture and occupation.

A highly sought after speaker on health,
fitness and motivation, he has become a

renowned keynote speaker throughout
the US, Canada, Europe and the Middle-

East. His captivating style uses humor,
insight and common sense to improve
and enrich the lives of many. He studied

Oriental Medicine and Macrobiotic
principles at the East West Foundation of

Boston, Massachusetts (1970-1974).
Verne is a frequent guest on a variety of

television and radio media where his
research expertise and entertaining

teaching style make him a welcome and
often repeat visitor. For five years, he

was the nutritional consultant and co-
founder of a popular Beverly Hills

medical  group  with  a  clientele  that
featured  well-known  entertainment  and
sports  professionals.  With  his  physician

associate, Verne co-created, The ODDS
Program (Off Dangerous Drugs Safely); a

dietary program designed to reverse
pharmaceutical drug dependency such as

hypertension and over-the-counter drug
dependency with dietary and lifestyle

guidelines featured in his published
books.

Verne's first book, Nature's Cancer-

Fighting Foods (2001—Penguin Books), is
currently in its sixteenth printing and

used as a textbook in a number of
academic

health

and

wellness

institutions.

His

second

book,

Macrobiotics for Dummies (May, 2009—

Wiley Publications), is part of the
internationally popular Dummies series.

Verne divides his time between New
York City and Miami.

Denny Waxman

, Denny

Waxman

internationally-renown

teacher,

counselor

and

writer in the fields of

health,

natural

healing

and

macrobiotics. In 1982, he gained wide

recognition for guiding Dr. Anthony
Sattilaro, then President of Methodist

Hospital in Philadelphia, to a complete
recovery from terminal prostate cancer.

This experience is documented in Dr.
Sattilaro‘s book, Recalled By Life.

Denny is also the founder of Essene
Natural Food Store. In 1997, Denny

founded The Strengthening Health
Institute an IRS-designated 501-C(3) not-
for-profit, and has an active health

counseling practice in Philadelphia and
New York. Denny was the recipient of

the 2005 Aveline Kushi Award for
recognition of his long-term service to

macrobiotics. His third book, The Great
Life Diet, is currently available.

Melanie Waxman

Internationally renowned

Macrobiotic

teacher

Melanie has worked with

clients and students from all over the
world, including the famous Boy George.

Her studies in Oriental medicine began
in the 80‘s and she went on to specialize
in

health

education,

macrobiotic

cooking, coaching, writing and massage.
Her classes, which range from large

seminars to private sessions, are packed
with practical information and combined

with her English wit, are considered to
be a life changing experience. Her

common-sense approach to health and
healing is easy to apply, down to earth,

and realistic. Melanie has lived in
England, Portugal and the US and is the

mother  of  7  children.  Her  written  work
that  is used  worldwide  includes  a  series
of  12  Upbeat  Macrobiotic  Cooklets,  Mr.

Hoppity‘s Color Me Cookbook for Kids,
Bless the Baby, Yummy Yummy in My

Tummy, Eat Me Now!, and The Little
Carrot. Melanie currently maintains an

active alternative health practice in
Chester County, PA, where she also loves

to hike with her dogs, paint and garden.

Bettina Zumdick, Bettina is

a native of the Baltic Sea
area of Germany, where

she started Macrobiotics in
1985, and simultaneously

studied Food Science at the

University

Muenster.

She became a Kushi Institute teacher
and counselor in 1996 and has taught

Macrobiotics and other Body-Mind-Spirit
related topics such as meditation,

chanting,  and  Tao  Yin  energy  exercises
throughout  Europe  and  the  United
States.

Realizing that humanity is standing at a
crossroads, it is Bettina‘s desire to

participate in co-creating a world that is
filled with connection, compassion and a

foundation for lives with humanity's
dreams coming true.

ONFERENCE

HEF

IOGRAPHIES

Ellen Thomas

Co-Head

Chef - As a nutrition
educator, chef instructor
and

consultant,

Ellen

Thomas works hands-on
with

individuals

and

organizations  seeking  to  understand  the
benefits  of  eating  fresh,  seasonal  and
local  cuisine  and  how  eating  well  can
help  you  achieve  a  strong  body  and
mind.
Ellen‘s  interest  in  the  field  of
sustainability  and  healthy  communities
began nine years ago when she attended
the week-long ―Way to Health‖ course at
Kushi  Institute.    During  this  week  she
began  to  understand  the  correlation
between  food  and  health,  and  was  first
introduced  to  the  idea  of  food  as
medicine.    Soon  after  this  brief
introduction, Ellen returned, completing
a  three-month  nutrition  education
program  and  spending  two  years  as  one
of

the

Institute‘s

lead

chefs.

Immediately  following  this,  she  began
her  own  business  in  New  York  as  a
personal chef, caterer and teacher.   She
continues  to  work  with  families  and
individuals

experiencing

significant

health  conditions  to  teach  them  how  to
nourish  themselves  through  proper  food
choices  and  lifestyle.    Ellen  can  be
reached

thomas_ellen@earthlink.net

Chrisi Harper

Co-

Head  Chef  -  Growing
up  in  a  Macrobiotic
household,  Chrisi  has

spent her entire life uniquely acquainted
with  food.  She  instinctively  understands
the  relationship  of  food  to  physical
health  and  mental  wellbeing.  Chrisi
attended

the

Macrobiotic

Career

Training Program at the Kushi Institute in
Becket, MA, and the Natural Gourmet
whole

foods

culinary

school

Manhattan.  She  received  extensive
instruction  in  specialized  cooking  for  a
multitude  of  health  conditions.  Now,
Chrisi  has  taken  her  macrobiotic
education and background and combined
it with a traditional culinary approach to
create  a  style  that  is  both  pleasing  to
the  palate  and  nourishing  to  the  body.
She  has  worked  under  the  direction  of
well  known  chefs  and  cookbook  authors
such as Christina Pirello and Renee Loux

Underkoffler,  and  Michel  Stroot  of  the
Golden  Door  Spa.  Chrisi  worked  for
Virginia  Harper‘s  Ki  of  Life  Learning
Center,  teaching  macrobiotic  lifestyle
practices, after completing the levels at
the  Kushi  Institute.  She  also  was  the
head chef of the prepared foods division
of  Plumgood  Food,  an  online  grocery
store  in  Nashville.  Currently  she  is
working  in  New  York  City  as  a  personal
chef  for  a  variety  of  clients.  Her  email
address is chrisicooks@gmail.com

Naoko

Kurosawa

Dessert Chef

- Studied

Business in New York City
and worked in the
fashion industry in Los

Angeles  for  several  years,  during  which
time  she  developed  an  avid  interest  in
how  the  body  and  mind  is  deeply
influenced by the food we eat.  This led
her  to  study  Macrobiotics  at  the  Kushi
Institute  in  Becket,  where  upon
completing  all  three  levels,  she  stayed
to  work  as  a  chef.    On  returning  to  her
home  in  Kobe,  Japan,  Naoko  dedicated
herself

learning

about

traditional  Japanese  foods,  culinary
methods  and  natural  farming.    She
continues  to  practice  and  study  the
Macrobiotic way of life - cooking, writing
macrobiotic  recipes  for  books  and
teaching  Macrobiotic  classes  (in  English
and Japanese).

Candice Brokaw – Sous
Chef

is a macrobiotic cook

and educator. She trained
at the world renowned Kushi
Institute, finishing the core
levels

Macrobiotic

Leadership Program, and is

currently  completing  the  final  level  of
advanced  training.   Along  with  her
educational training Candice has a great
deal  of  experience  working  as  a
macrobiotic  cook  and  caterer  in  her
home  town  of  Los  Angeles  California.
Candice  has  had  personal  health
successes  using  macrobiotic,  including
losing  weight,  having  more  energy  and
feeling

wonderful

sense

balance.   According  to  Candice:   "I  like
being with people who love what they do
and  the macrobiotic  community  inspires
me  to  nurture  the  whole  individual  -
body, mind and spirit.

Rachel Doerr Sous
Chef

- Along with private

Macrobiotic

cooking,

Rachel  has  devoted  her
life  to  bringing  health
food  to  children.  She  is

making  a  great  impact  at  the  new
Riverview Charter School with a ―seed to
table‖  lunch  program.    Rachel  believes
our  future  generations  are  our  best
investment.  Rachel studied at the Kushi
Institute  where  she  learned  invaluable
techniques  in  the  kitchen.    She  audited
lectures  on  mental  and  physical  well-
being  and  embraced  the  spiritual
connection  of  Macrobiotics.  Rachel  has
worked  closely  with  World  Renowned
Macrobiotic  Chef  Jane  Quincannon
Stanchich.

Lauden Eller – Sous
Chef -

Raised and

unschooled in the Eco-
Village

of Ionia

Alaska, Lauden absorbed

like  language,  the  philosophies  and
techniques  to  create  a  Great  Life.
Lauden  learned  to  cook  gourmet  and
natural  foods  from  his  mother  and  was
cooking  dinners  for his  family  (of  15)  at
the age of 8.  From 2005 to 2011 he was
the  head  chef  and  kitchen  manager  of
the  Ionia  Long  House  Kitchen;  an
intimate establishment which serves 150
macrobiotic plates daily. Over the years
he has worked as a private chef and life
coach in New York, England, Guatemala,
Mexico, Nicaragua, Cuba and Costa Rica.
He  studied  5  Transformational  Theory,
Macrobiotic  Philosophy,  Chinese  Yin  &
Yang Concept, meditation and yoga with
world renowned teachers such as Mayumi
Nishimura, Warren Kramer and Marc Van
Cowenburgh.  Lauden  is  also  a  certified
Peer-Support Specialist.

Danilo Giraudo Sous
Chef

is the creative and

innovative

chef

Spence School in New
York City. Since he has

taking over as Chef, he has made part of
the  menu  his  own  by  introducing  fresh
and  modern  ideas  using  different  styles
of  cuisine.  At  Spence  School  Danilo  is
responsible  for  creating  menus,  work
with

seasonal

products,

dessert

production,  special  events,  and  general
cooking.  He graduated as a chef at Gato
Dumas  Culinary  Institute,  Buenos  Aires,
Argentina,  and  holds  a  bachelor  degree
in Hospitality Management from Brooklyn
City  Tech.  He  specialized  in  pastries,
and  Children‘s  eating  habits  and
behaviors.  He  also  took  classes  at  The
French Pastry School in Chicago and The
French Cooking School in New York City.
He  has  experience  working  with  various
restaurants,

hotels,

and

catering

companies for over 12 years. For the
past two years he has been working and
specializing on children‘s nutrition

Morgan

Kulchinsky

–

Cooking Class Assistant,
CNC, NE,

is a certified

Natural Foods Chef and
Holistic Nutrition Educator
trained at Bauman College in

Santa  Cruz  California.  She  currently
works  as  a  Nutrition  Educator  at  New
Age  Health  Spa  in  Neversink  New  York
where  she  gives  nutrition  lectures,
teaches  cooking  classes,  manages  the
food  service  department,  and  holds
private  one  and  one  consultations.  She
believes that eating healthy can be easy,
fun,  affordable,  and  delicious.  Her
passion  lies  in  empowering  people  to
take their health into their own hands by
making  conscious,  informed  choices
when it comes to diet and lifestyle.

Lauren MacKenney –
Sous Chef

- has been

practicing

macrobiotics

since 2001 when she was
diagnosed

with

breast

cancer that involved both

breasts,  lymph  and  lung.  She  healed  by
using  macrobiotics  as  her  primary
treatment. Lauren is a personal chef and
instructor  of  hands-on  healing  and
gourmet  macrobiotic  cooking.  As  a  co-
founder and Chef de Cuisine of Harmony
Haven Healing Arts in Southwest Florida,
Lauren  enjoys  creating  new  macrobiotic
recipes. She specializes in creating menu
plans  and  food  for  specific  health
conditions.

She

has

gained

her

experience  by  working  alongside  her
mother  &  macrobiotic  counselor,  Judy
MacKenney. She and her husband, Steve
cater  macro  &  vegan  Eco-Events.  They
host

and

demonstrate

cooking

techniques  at  macrobiotic  potlucks  in
the  Sarasota,  Florida  area.  She  is
inspired to empower people to live, heal
and thrive through macrobiotics.  Lauren
&  Steve  are  working  on  their  first
cookbook.

Cooking Class Recipes

ATRICIO

ARCIA DE

AREDES

Cooking for a Peaceful Mind and Spirituality

Thursday 4:30 PM

– 5:30 PM (Demo Only)

MENU

OSUMASHI - (Clear Broth)

KOMBU/ SHIITAKE DASHI (Kombu and Shiitake Stock)

TAKIKOMI GOHAN (Brown Rice with Corn and Shiitake

Mushrooms)

FUROFUKI DAIKON (Simmered Daikon Dish)

TOFU SHIRA-AE (Tofu Salad)

KYURI NO ASAZUKE (Cucumber Quick Pickles)

OSUMASHI - (Clear Broth)

SERVES 4 PEOPLE

Ingredients

3 ½ cups kombu and shiitake stock

1 cup of assorted seasonal vegetables thinly sliced (such as

carrots, cauliflower, green beans, etc)

pinch

Sea Salt

Shoyu to taste

1 Scallions (or other green leafy veg for garish)

Directions

1- Place stock in a pot and bring to a boil.

2 Add vegetables to the stock and cook on a medium-low

flame until they become soft.

3 Season lightly with salt and simmer a few minutes. Season

with shoyu and simmer for 3 minutes. Serve along with

garnish.

KOMBU / SHIITAKE DASHI

(Kombu and Shiitake Stock)

Makes 4 Cups
Ingredients

4 cups water

4 Inches Kombu (rinsed)

2 Dried Shitake Mushrooms (rinsed and soaked in 1/2 cup

water until soft)

Directions

Place the water in a pot and add the Kombu, shiitake and

shiitake soaking liquid. Place a medium flame.

2 When the water comes to a simmer, a little before it comes

to a boil, take the Kombu out.

3 When the water comes to a strong boil, lower the flame and

simmer the shiitake 10 minutes or until desired flavor.

Remove the shiitake. Now the stock is ready for use.

TAKIKOMI GOHAN
(Brown Rice with Corn and Shiitake Mushrooms)

SERVES 4 PEOPLE
Ingredients

cups water

2 3/4cups brown rice (washed and drained)

1 fresh corn (cut off the cob)

dried shiitakes from making KOMBU AND SHIITAKE

STOCK (finely sliced)

Tsp Sea Salt

Tsp Shoyu

Garnish Roasted sesame seeds, a little for garnish

Garnish Green Shiso, a few leaves finely sliced for garnish

Directions

Place the brown rice and water to a pressure cooker. Cook

on a medium flame and for about 10 minutes or until the

water becomes warm. Add the corn, corn cob, shiitake, salt

and shoyu, cover and place a high flame. When the pressure

comes up, lower the flame to very low and cook 30

minutes.

2 Turn off the flame and set aside 10 to 15 minutes for the

pressure to come down slowly. Open pot, discard the cob

and gently mix with a wooden utensil. Serve garnished with

the sesame seeds and green shiso.

FUROFUKI DAIKON (Simmered Daikon Dish)

SERVES 4 PEOPLE

Ingredients

4 inches piece of Daikon (cut about 1-inch slices, and then

make a criss-cross cut with the knife)

Kombu from making KOMBU AND SHIITAKE STOCK

(finely sliced)

Sea Salt

A few pinches of sea salt

1 tsp shoyu (soy sauce)

2 tsp barley miso

Water, as needed

Directions

1- Lay the kombu on the bottom of a pot, then layer the

daikon and then add water to about half cover the daikon.

Season with salt, cover and bring to a boil. Lower the flame

and cook until soft, about 20 minutes.

2 Add the shoyu and continue to cook 10 minutes. Dissolve

the miso with some of the cooking liquid, pour over the

daikon and continue to cook 10 minutes.

3 Serve daikon along with the kombu and cooking liquid.

ATRICIO

ARCIA DE

AREDES

Cooking for a Peaceful Mind and Spirituality
Thursday 4:30 PM

– 5:30 PM (Demo Only)

Continued

TOFU SHIRA-AE (Tofu Salad)

SERVES 4 PEOPLE

Ingredients

1 pack soft tofu (boil or steam until the heat penetrates the

tofu and set aside to cool)

2 tbsp white miso

1/4 tsp sea salt

1/2 carrot (cut in matchsticks)

1 small bunch of watercress

2-inches piece of daikon pickled in rice bran called takuan (cut

in thin matchsticks)

4 tbsp pine nuts (lightly roasted)

Directions

1- Bring a medium pot with water to a boil, add a couple of

pinches of salt, boil the carrots and then the watercress. Set

aside to cool. Squeeze out well the water from the

watercress and cut into 1-inch pieces. Set aside.

2 Place the tofu in the suribachi and grind well with the

pestle. Add the miso and salt and mix well. Add the

vegetables and gently mix. Add the takuan and pine nuts,

gently mix and serve.

KYURI NO ASAZUKE
(Cucumber Quick Pickles)

SERVES 4 PEOPLE

Ingredients

1 cucumber (cut in quarters and then finely sliced)

2 red radishes (cut in quarters and finely sliced)

1 tsp sea salt

2 tsp brown rice vinegar

Directions

Place cucumbers and red radishes in a bowl, add salt, rub

with hands well and set aside 30 minutes to 1 hour. You

may apply a little weight over the top.

2 Drain well by squeezing the liquid out with your hands. If

too salty rinse with cold water and squeeze out liquid.
Season with brown rice vinegar and serve.

Cooking Class Recipes

MENU

SOPA DE PEPINO FRIA (Cold Cucumber Soup)

CALABACINES GRATINADOS RELLENOS DE ARROZ

INTEGRAL (Brown Rice Stuffed Zucchini Gratin)

TEMPEH EN ADOBO EMPANADO

(Tempeh Flavored in Adobo Cutlets)

SOPA DE PEPINO FRIA (Cold Cucumber Soup)
SERVES 4 PEOPLE

Ingredients

3 cucumbers (peel one cucumber and then slice all in medium

size pieces)

1/2 small onion (diced, mix well with 1/2 tsp sea salt, set aside 5

minutes, rinsed and drained well)

1/2 pack of silken tofu

3 tbsp brown rice vinegar

2 tbsp lemon juice

2 tsp sea salt

1 tbsp chopped fresh mint plus more for garnish

3/4 cup soymilk

3/4 cup water

Directions

1- Place the cucumbers, onion, tofu, vinegar, lemon juice, salt

and 1 tbsp mint and soymilk in the blender and process

until creamy. Add water and process again.

2 Adjust flavor with additional seasonings and consistency

with water if needed. Set aside to cool a little in the

refrigerator and serve garnished with a little mint.

CALABACINES GRATINADOS RELLENOS DE ARROZ

INTEGRAL (Brown Rice Stuffed Zucchini Gratin)

Makes 4 Cups
Ingredients

2 medium zucchinis

2 cups cooked brown rice

15 black olives, chopped

2 tbsp chopped Italian parsley

Breadcrumbs, a little for sprinkling over the top

WHITE SAUCE

½ onion, finely diced

¼ cup unbleached white flour

1 1/2

cups soymilk

Raw sesame oil, a little

1 tsp sea salt)

ATRICIO

ARCIA DE

AREDES

Savory Spanish Macro Cooking

Friday 1:30 PM

– 2:45 PM

CALABACINES GRATINADOS RELLENOS DE ARROZ

INTEGRAL (Brown Rice Stuffed Zucchini Gratin)
(Continued)

Directions

1 Cut the zucchini in half and remove the seed part with a

spoon. Chop the seed part and set aside. Cook the zucchini

in lightly salted water until soft, drain and set aside.

Combine the brown rice with the olives and 1 tbsp chopped

Italian parsley and set aside.

2 To make the white sauce, heat up a little oil and sauté the

onions. Add the seed part of the zucchini and continue to

sauté until most of the liquid evaporates. Add salt and flour

and cook a little while stirring. Add the soymilk little by

little while stirring to prevent lumps and continue to cook a

few minutes.

3 Stuff the zucchinis with the brown rice mixture, place in a

casserole and spread the white sauce over the top. Sprinkle

with breadcrumbs and bake in a pre-heated oven at 360F

for about 20 minutes or until starts to brown over the top.

Serve sprinkled with remaining parsley.

TEMPEH EN ADOBO EMPANADO

(Tempeh Flavored in Adobo Cutlets)

SERVES 4 PEOPLE

Ingredients

1 sheet of tempeh, cut in sticks

Unbleached white flour

Breadcrumbs

4 lemon wedges

ADOBO MARINADE

3 tbsp mirin (sweet rice wine)

2 tbsp shoyu (soy sauce)

½ tsp sea salt

2 tbsp grated onion

½ tsp grated garlic

1 tsp dried oregano

¼ tsp cumin powder

Directions

1 Combine the marinade ingredients in a bowl, add the

tempeh and set aside to marinate for about 1 hour or

longer. You may mix a couple of times.

2 Make a soft batter with a little flour, pinch of salt and water.

Pass the tempeh through flour, then through the batter and

then the breadcrumbs. Deep fry in hot oil, drain a little in

paper towels and serve along with the lemon wedges.

TEVE

ACKSON

Thai Macro Cooking
Sunday 9:00 AM

– 10:15 AM

MENU

Thai Spring Basil Roll-ups

Thai Seed & Vegetable Stir-Fry

Thai Cucumber Relish

Thai Almond Butter Sauce

Gingered Hoisin Sauce

Thai Spring Basil Roll-ups

This is an unexpected fresh flavor. These can be made up in

advance & wrapped to be used as a great snack, lunch on-the-go,

as appetizers, or a side to dinner.

MAKES 1 ROLL

Ingredients

1 asparagus or green beans, cut into 2-3‖ lengths (1 per roll)

1 grain of sea salt

water for blanching

2 6‖ round rice wrappers (2 per roll)

lukewarm water in a pie plate or dish for soaking rice

wrappers

1 Bunch rice noodles, cooked (1 bunch of dry noodles makes

up many rolls)

1 4‖ x 4‖ red leaf lettuce, washed (approx. 4‖ x 4‖ piece per

roll)

1 fresh basil leaf, washed (1 per roll)

Directions

1 Bring a large pot of water to a boil. Add 1 grain of sea salt.

Turn the stove burner off & add the asparagus or green

beans. Cook to desired tenderness. Remove with a slotted

spoon & stop the cooking process by dipping them into

cool water.

2 Take two 6‖ round rice wrappers. Holding them together,

set them into a plate of lukewarm water to soften them.

(You do not want to soak them until completely limp. It

will be too difficult to roll them. Soak them just long

enough to start the process of the starch breaking down.)

3 Place the pair of soaked wrappers on a flat surface. Lay a

piece of red leaf lettuce on top.

4 Fold up some cooked rice noodles to be 3-4‖ in length &

about 1‖ in diameter. Place them on top of the red lettuce.

5 Place the blanched asparagus or green bean on top of the

rice noodles.

6 Place the basil leaf on top of that.

7 Fold in the 2 sides a little bit like you are rolling a burrito.

8 Bring the edge of the rice wrapper that is closest to you

over the basil leaf. Roll up tightly. Cut them into desired

sections & serve immediately or leave them whole & wrap

them individually until consumption so that they don‘t dry

out.

Notes: Great when paired with a dipping sauce such as

―Gingered Hoisin Sauce‖ or ―Thai Almond Butter Sauce‖

THAI SEED & VEGETABLE STIR-FRY

SERVES 4

Ingredients

Sauce:

1 tablespoon barley miso

3 tablespoons apple juice

2 tablespoons shoyu

2 teaspoons brown rice syrup

2 teaspoons brown rice vinegar

Stir-Fry:

2 tablespoons tan sesame seeds

2 tablespoons hulled sunflower seeds

2 tablespoons pumpkin seeds

2 tablespoons sesame oil

1-2 tablespoons fresh gingerroot, peeled & finely chopped

1 teaspoon garlic, roasted & minced

2 large carrots cut into batons

2 large seedless cucumbers cut into batons

1 ½ cups oyster mushrooms, torn into pieces

1 cup watercress, coarsely chopped

1-2 tablespoons fresh cilantro or mint, coarsely chopped

Directions

1• In a bowl mix the 5 sauce ingredients in a bowl & set aside.

2 In a wok, dry roast the sesame seeds, sunflower seeds &

pumpkin seeds. Remove mixture from wok & set aside.

3 Place the sesame oil into the heated wok. Add the ginger,

then add the garlic. Heat through.

4 Add the carrot batons. Heat through for a few minutes.

Add the cucumber batons & the oyster mushrooms. Stir-

fry them for about another 5 minutes until they are golden

on the edges.

5 Add the watercress & cilantro or mint. Stir-fry for another

minute.

6 Add the sauce. Toss for another minute. Turn off heat, then

add dry-roasted seeds back into the wok & mix together.

Serve immediately.

Notes: Oyster mushrooms have a great delicate texture. Use

your fingers to tear them along the gills rather than slicing

them with a knife to experience their full potential.

This dish can stand alone or be accompanied by rice

(anything from jasmine to brown.)

MENU

Thai Spring Basil Roll-ups

Thai Seed & Vegetable Stir-Fry

Thai Cucumber Relish

Thai Almond Butter Sauce

Gingered Hoisin Sauce

THAI CUCUMBER RELISH

A really fun pickle. A new twist to a pressed salad.

MAKES 8 to 10 SERVINGS

Ingredients

cucumber, seeded or seedless, halved, then thinly sliced

on diagonal

1/8 -¼ cup fresh gingerroot, thinly julienned

cup brown rice syrup

cup brown rice vinegar

juice of 1 lime

tablespoon sea salt

1-2

tablespoons safflower oil

1 ½ cups sweet onion, halved, then thinly julienned

cup tan sesame seeds, toasted

Directions

1 Combine the cucumbers, ginger, brown rice syrup, brown

rice vinegar, lime juice & sea salt in a bowl. Mix well. Cover

& place in refrigerator for about an hour.

2 Heat the oil in the pan & slowly sauté the onions until they

are caramelized. Set aside to cool.

3 Place the cucumbers in a wire mesh strainer to remove all

of the excess liquid. Quickly rinse. Then gently press any

remaining liquid out of the cucumbers by using your hands.

4 Place the cucumber mixture in a serving dish. Add the

caramelized onions & the toasted sesame seeds. Mix well &

serve.

Variations:

Umeboshi vinegar may be used instead of the brown rice
vinegar.

TEVE

ACKSON

Thai Macro Cooking

Sunday 9:00 AM

– 10:15 AM

AWN

ALLAVI

-L

UDWIG

French Macro Cooking
Saturday 1:30 PM

– 2:45 PM

MENU

Quinoa Pilaf

Whole Wheat Pie Crust

Hijiki-Arugula Quiche

Cauliflower Au Gratin

Quinoa Pilaf

MAKES 4 to 6 SERVINGS

Ingredients

5-8

organic dried shiitake mushrooms, soaked and diced

(save soaking water)

cups organic quinoa

tablespoon organic toasted sesame oil

medium organic onion, diced

small organic carrot, diced

2 stalks organic celery, diced

Few Pinches

unrefined SI sea salt, (to taste)

Bay Leaf (Small)

1/8 teaspoon dried thyme

Few sprigs fresh parsley

cups spring or filtered water (including shiitake soaking

water)

teaspoon unpasteurized shoyu

tablespoons organic sunflower seeds, toasted

1/4 bunch organic cilantro, chopped

1/4 cup fresh parsley, chopped freshly ground black pepper,

to taste

Directions

1 Use some of the water to soak the shiitake mushrooms.

After soaking, remove the shiitake and dice. Be sure to save

the soaking water for cooking the quinoa.

2 Wash and rinse the quinoa well.

3 Warm the sesame oil in the bottom of a pot. Sauté the

shiitake mushrooms about 5 minutes, seasoning with a

pinch of sea salt.

4 Add quinoa and sauté for a few minutes to coat the grains

with oil. Add the diced onion, carrot, celery and a couple

more pinches of sea salt to give a rich flavor. Sauté 5

minutes more.

5 Add the bay leaf; thyme, parsley sprigs, shoyu, and water

(include the shiitake soaking water to reach the full

measure). Bring to a boil. Cover and reduce heat to simmer

about 25–30 minutes or until all liquid is absorbed.

6 Remove from cooking pot and place in a serving bowl.

Garnish with toasted sunflower seeds, parsley, and freshly
ground black pepper.

WHOLE WHEAT PIE CRUST

This crust is so versatile that it can be used in any pie recipe. If

you need a fully pre-baked pie shell, follow the instructions

below. Experiment with the different flours and even a mixture

of unbleached white and whole wheat to find the mixture that

will best fit your needs. White whole wheat is a type of soft wheat

like the wheat used in pastry flour. It is a nice alternative to pastry

flour as it makes a light flaky crust.

MAKES 1 PIE CRUST

Ingredients

small red onion, finely chopped

tablespoon safflower oil

2-3

tablespoons ginger, finely chopped

2-3

teaspoons garlic, roasted & minced

1 ½ cups almond butter

cup shoyu or tamari

2-3

tablespoons cilantro

tablespoon sesame oil

1-2

cups water (for desired consistency)

Directions

1 Stir flours, and salt together in large bowl with fork. Add oil

in slow steady stream, mixing with fork while pouring.

Once oil has been incorporated, mixture should resemble

damp sand with pea-sized crumbs. Add soy milk, stirring in

1 tablespoon at a time until dough comes together. Knead

briefly with hands to form dough into large ball.

2 Flatten dough into 5-inch disk and place on large sheet of

unbleached parchment paper that measures at least 12

inches in diameter. Center 2nd sheet of paper that is same

size as 1st sheet over dough. Roll into 12-inch circle,

pressing rolling pin against center of dough and pushing out

towards edges until dough reaches desired size.

3 Remove and discard top sheet of paper. Center inverted 9-

inch pie pan over dough. Slide hand under remaining sheet

of parchment paper and carefully invert paper, dough, and

pie pan in one motion.

4 Remove and discard parchment paper. Press dough into

edges of pan. Trim excess dough to within ¼ inch of rim.

Flute edge as desired.

5 To ease rolling and avoid dryness, roll crust out as soon as it

is made. The dough can be pressed into a pie pan and

stored in the refrigerator until you are ready to use it.

6 To keep the crust from becoming soggy from the filling, pre

bake crust in a 350° F oven for 10–15 minutes before

adding the filling.

Variations:

Spelt and white spelt flour can also be used instead of wheat

flour, though in preparing the dough the liquid may need to

be reduced by about 1/4. Spelt will make a more dense crust;

whereas, whole wheat will make a flakier crust.

Notes:



If pre-baking a pie shell, adjust oven rack to middle position

and preheat to 350° F. Prick bottom of crust with fork tines

to prevent crust from bubbling up as it bakes. Bake until

crust turns a rich brown color, about 15 minutes. Do not let

crust burn. Cool pie crust on a rack and fill as desired.



If pie shell is to be filled and then baked, do not prick crust.

Refrigerate pie pan until filling is ready. Fill crust and bake
as instructed in recipe using.

AWN

ALLAVI

-L

UDWIG

French Macro Cooking
Saturday 1:30 PM

– 2:45 PM Continued

HIJIKI-ARUGULA QUICHE

This recipe is a great one for hiding sea vegetables. You‘ll forget

that they are there. Whether you serve it hot or cold, it is a

satisfying treat. It keeps well and is even better leftover, so make

enough to use for a couple of days.

MAKES 6 to 8 SERVINGS

Ingredients

1 pound organic firm tofu

3-4

organic scallions

tablespoon kuzu, dissolved in 1 Tablespoon water

1/2 teaspoon sea salt

tablespoon white miso

1-2

teaspoons umeboshi vinegar

teaspoons organic sesame oil

medium organic onion, diced

pinch unrefined sea salt, SI brand recommended

1/2 bunch organic arugula, finely chopped

tablespoons dried hijiki, soaked in spring or filtered

water to cover

—one of the following—recipe Whole-Wheat or Spelt Pie

Crust – OR - 1/2 package organic mochi for crust

Directions

1 If using pie crust, prepare Whole-Wheat or Spelt Pie Crust.

Press into a tart pan, and pre-bake about 10 minutes or until

lightly golden. Set aside.

2 Blend tofu, scallions, kuzu, sea salt, white miso and

umeboshi vinegar in a food processor until smooth and

creamy. Set aside.

3 Heat oil. Add onions and salt and sauté until translucent.

Add arugula. Sauté until wilted.

4 Strain hijiki and discard soaking water. Combine Tofu

mixture, sautéed onions, and arugula.

If Using Pie Crust

• Pour quiche mixture into pre-baked crust. Bake at 350° F

for 1 hour or until golden brown on top. Cool 10–15

minutes and serve warm, or refrigerate and serve cool or at

room temperature.

If Using Mochi Crust

• Slice mochi cake into 4 pieces, then in half horizontally to

form 8 thin layers. Lightly oil a baking dish. Lay mochi

down in a thin layer in the baking dish. Pour quiche mixture

over the mochi. Bake at 350° F for 1 hour or until golden

brown on top.

Variations:



Use arame in place of hijiki



Layer the mochi and quiche filling to make a quiche

casserole



For small individual quiches: press pie crust into muffin

tins, and prepare as with pie crust. Reduce cooking time by
15–30 minutes.

CAULIFLOWER AU GRATIN

MAKES 4 to 6 SERVINGS

Ingredients

tablespoons extra virgin olive oil

tablespoons whole wheat pastry flour or white whole

wheat flour

cups unsweetened soymilk

1-2

teaspoons sea salt

teaspoon freshly ground pepper, or to taste

head organic cauliflower, chopped into large pieces

medium organic onion, cut in thin half moons

package mochi, coarsely grated

tablespoons spring or filtered water

teaspoons umeboshi vinegar

sprigs parsley, chopped for garnish

Directions

1 Preheat oven to 350° F.

2 In a medium skillet, heat the oil over medium-low heat.

Add the flour and stir until smooth. Over medium heat,

cook, stirring until the mixture turns a light, golden color,

about 6–7 minutes.

3 Meanwhile, heat the soymilk in a separate pan until almost

to boil. Add the hot soymilk to the flour mixture 1 cup at a

time, whisking continuously until very smooth. Bring to a

boil. Cook 10 minutes, stirring constantly, then remove

from heat. Season with salt and pepper, and set aside until

ready to use.

4 Place cauliflower and onions into a large baking pan. Stir in

the sauce and half of the mochi. Mix the remaining mochi

with water and umeboshi vinegar. Sprinkle the wet mochi

on top of the cauliflower casserole.

5 Bake at 350° F for 30 minutes or until bubbly and melted.

Remove from heat. Garnish with chopped parsley, and
serve warm.

HRISTINA

IRELLO

La Dolce Vita - Macro Italian Style
Saturday 10:45

– 12:00 PM

MENU

Farro Salad with Peas, Arugula and Tomatoes

White Beans in Spicy Tomato Sauce

Tomato and Bread Salad with Roasted Red Onion

Chocolate ‗Panforte‘ Cups

FARRO SALAD WITH PEAS, ARUGULA AND

TOMATOES

MAKES 2 SERVINGS
Ingredients

1 clove fresh garlic, crushed

¼ red onion, cut into small dice

½ cup farro, rinsed well

1 cup spring or filtered water

Sea salt to taste

½ cup fresh or frozen petite peas

8 to 10 cherry tomatoes, quartered

1 cup baby arugula

2 teaspoons extra-virgin olive oil

Generous pinch cracked black pepper

2 tablespoons fresh lemon juice

Directions

1 Place garlic, onion, farro and water in a saucepan and bring

to a boil over medium heat.

2 Add a pinch of salt, cover and reduce heat to low.

3 Cook until grain is tender and all the water has been

absorbed, 25 to 30 minutes.

4 While the farro is hot, stir in remaining ingredients and ½

teaspoon salt as the final seasoning.

5 Transfer to a serving bowl and serve warm or at room

temperature.

WHITE BEANS IN SPICY TOMATO SAUCE

MAKES 3 SERVINGS
Ingredients

2 teaspoons extra-virgin olive oil

4 cloves fresh garlic, crushed

½ red onion, cut into small dice

Sea salt

Generous pinch crushed red pepper flakes

2 tablespoons dry white wine

1 cup canned diced tomatoes

2 cups cooked or canned cannellini beans

4 sprigs fresh oregano, leaves removed, left whole

Directions

1 Place oil, garlic and onion in a saucepan over medium heat.

2 When the onion begins to sizzle, add a pinch of salt and

sauté until translucent, about 3 minutes.

3 Add red pepper flakes and white wine and cook, stirring,

until wine reduces to a syrup, about 3 minutes.

4 Add tomatoes and beans and bring to a boil.

5 Reduce heat and cook just until the beans become creamy,

15 to 20 minutes.

6 Add 1 teaspoon salt and cook, stirring gently, for 3 to 5

minutes.

7 Stir in oregano and transfer to a serving bowl.

TOMATO AND BREAD SALAD WITH

ROASTED RED ONION

MAKES 2 SERVINGS
Ingredients

1 red onion, halved lengthwise, cut into thin half-moon

slices

2 cups green beans, ends trimmed, left whole

1 cup asparagus tips

3 tablespoons extra-virgin olive oil

1 teaspoon sea salt

10 to 12 cherry tomatoes, halved

1 cup small dice cucumbers

3 cups baby arugula

3 cups 1-inch whole grain bread cubes

2 cloves fresh garlic, crushed

1 tablespoon balsamic vinegar

2 teaspoons fresh lemon juice

3 to 4 sprigs basil, leaves removed, finely shredded

Directions

1 Preheat oven to 425 degrees.

2 Toss red onion, green beans and asparagus tips with 1

tablespoon of the oil and ½ teaspoon of the salt to coat.

Spread vegetables on a shallow baking sheet and bake,

stirring often, until tender and lightly browned at the edges,

12 to 15 minutes. Set aside to cool to room temperature.

3 Combine tomatoes, cucumbers, arugula and bread cubes in a

large bowl. Whisk together remaining 2 tablespoons oil,

remaining ½ teaspoon salt, garlic, vinegar, lemon juice and

basil until emulsified.

4 To serve, gently toss roasted vegetables and dressing into

tomato mixture and

5 Allow to marinate for about 30 minutes before serving, to

soften the bread a bit.

CHOCOLATE ‘PANFORTE’ CUPS

MAKES 18 CUPS

Ingredients

½ cup currants

1 cup boiling water

8 ounces non-dairy, grain-sweetened chocolate chips

2 tablespoons brown rice syrup

scant pinch ground cinnamon

3 ½ tablespoons almond butter

Directions

1 Lightly oil 18 candy/petit four cup liners.

2 Soak currants in boiling water for 5 minutes. Drain, pat

currants dry and chop finely.

3 Melt chocolate with rice syrup, cinnamon and 3 tablespoons

almond butter in a metal bowl set over a pot of simmering

water, stirring until smooth. Remove from heat and fold in

currants.

4 Spoon chocolate mixture into cups. Decorate tops of cups

by dipping the end of a toothpick into remaining almond

butter and swirling into the tops of each cup or placing a tiny
dollop on top. Chill completely until ready to serve.

HRISTINA

IRELLO

La Comida de Mexico - Macro Mexican Style
SATURDAY 4:45 PM

– 6:00 PM

MENU

Quinoa and Sweet Potato Croquettes with Black Bean Salsa

Fresh Corn Salad with Roasted Squash and Beans

Watercress and Avocado Salad with Basil Vinaigrette

QUINOA AND SWEET POTATO

CROQUETTES WITH BLACK BEAN SALSA

MAKES ABOUT 6 SERVINGS
Ingredients

Black Bean Salsa:

½ red onion, cut into small dice

2 plum tomatoes, seeded, cut into small dice

1 small jalapeño chile, finely minced

1 clove fresh garlic, finely minced

¼ teaspoon sea salt

1 cup cooked or canned black beans

3 scallions, finely minced

1 tablespoon fresh lemon or lime juice

1 teaspoon extra-virgin olive oil
Quinoa and Sweet Potato Croquettes

2 cups spring or filtered water

1 small sweet potato, peeled, diced

1 cup quinoa, rinsed very well

Sea salt

1 teaspoon extra-virgin olive oil

3 scallions, finely diced

4 sprigs parsley, minced

1 jalapeño chile, seeded, finely minced

½ teaspoon ground cumin

½ teaspoon dried oregano

2 cloves fresh garlic, finely minced

½ cup pureed silken tofu

1 tablespoon chia seeds

Avocado oil, for frying

Whole wheat bread crumbs

Directions

1 Make the salsa: Combine all ingredients in a small bowl. Mix

well, cover and set aside for flavors to develop.

2 Make the croquettes: Bring water to a boil and add sweet

potato and quinoa. Add a pinch of salt; cover and bring to a

boil. Reduce heat to low and cook until quinoa has

absorbed the water and has opened, about 20 minutes.

3 While the quinoa cooks, place olive oil in a skillet over

medium heat. Add scallions, parsley, chile, cumin, oregano

and garlic and sauté for 1 to 2 minutes. Transfer to a mixing

bowl.

4 Mash cooked sweet potato and quinoa together with a fork

to break up the sweet potato. Fold in scallion mixture, tofu

and chia seeds. Mix very well. Form quinoa mixture into 2-

inch patties.

5 Heat 1 tablespoon of avocado oil in a skillet over medium

heat, turning the skillet so that the oils coats the surface.

Dredge croquettes in bread crumbs to coat. Fry until golden

on each side, turning once to ensure even browning, about

2 minutes per side. Transfer to a platter and spoon 1 to 2

tablespoons salsa on top of each croquette.

FRESH CORN SALAD WITH ROASTED

SQUASH AND BEANS

MAKES 6-8 SERVINGS
Ingredients

Extra virgin olive oil

1 small butternut squash, seeded, cubed; do not peel

Sea salt

Cracked black pepper

5 cups corn kernels (fresh or frozen)

1 red onion, diced

1 roasted red bell pepper, diced

4 cloves fresh garlic, finely minced

2 shallots, minced

1 small jalapeno pepper, minced (keep seeds for more hot

flavor)

2 cups cooked pinto beans

1 small bunch flat leaf parsley or cilantro, coarsely chopped

Directions

1 Preheat oven to 375 degrees F. Toss squash with a generous

drizzle of olive oil to coat and salt and pepper to taste.

Spread on a baking sheet avoiding overlap. Bake,

uncovered, tossing occasionally, until the squash is soft and

the edges are just beginning to brown. Set aside to cool to

room temperature before adding to salad.

2 While the squash cooks, place a small amount of oil in a

deep skillet over medium heat. Stir in corn, a pinch of salt

and sauté for 1 minute. Stir in onion, a pinch of salt and

sauté for 2 minutes. Add red pepper, season to taste with

salt and sauté for 4 minutes. Transfer sautéed corn mixture

to a mixing bowl to cool.

3 Wipe out the skillet, add a small amount of oil, and return

to medium heat. Add garlic and shallots to the skillet.

When the shallots begin to sizzle, add a pinch of salt and

pepper and sauté for about 1 minute. Stir in jalapeno, a

pinch of salt and sauté for 2 minutes. Stir in beans, season

to taste with salt and cook, stirring for 5 minutes to heat the

beans and develop the flavors.

4 To serve, gently toss roasted squash, corn mixture, and

beans together with parsley. Serve warm or at room

temperature.

HRISTINA

IRELLO

La Comida de Mexico - Macro Mexican Style
SATURDAY 4:45 PM

– 6:00 PM - Continued

WATERCRESS AND AVOCADO SALAD WITH

BASIL VINAIGRETTE

MAKES ABOUT 4-5 SERVINGS
Ingredients

Watercress and Avocado Salad:

2 bunches fresh watercress, hand-shredded

½ red onion, cut into very thin half-moon slices

1/3 cup fresh or frozen corn kernels, blanched for 30 seconds

1 ripe, but firm avocado, peeled, seeded and sliced

1 tablespoon fresh lemon juice

2 oranges, peeled and segmented
Basil Vinaigrette

4 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

½ teaspoon brown rice syrup

½ teaspoon sea salt

Generous pinch cracked black pepper

¼ cup finely shredded fresh basil leaves

1 tablespoon chia seeds (optional)

Directions

1 Combine watercress, red onion and corn in a bowl. Lay

avocado slices on a plate and drizzle with lemon juice to

preserve color.

2 Make vinaigrette. Whisk together all ingredients in a small

bowl until emulsified.

3 To serve, arrange watercress, corn and onion on a platter.

Arrange avocado and orange segments on top and spoon

vinaigrette over the whole salad. Serve immediately, with

chia on the side for people to sprinkle on their individual
salads.

MEXICAN CHOCOLATE DROPS

MAKES ABOUT 24 COOKIES
Ingredients

Mexican Chocolate Drops:

1 tablespoon chia seeds,

soaked in ¼ cup almond milk for 15 minutes

1 ½ cups whole wheat pastry flour

½ cup semolina flour

1/2 cup unsweetened cocoa powder

pinch sea salt

1 teaspoon baking powder

½ teaspoon baking soda

1/8 teaspoon chili powder

1/8 teaspoon black pepper

1/4 teaspoon cinnamon

1/3 cup avocado or olive oil

1/2 cup brown rice syrup

1/4 Cup unsweetened almond milk

Chocolate Glaze:

1/4 cup unsweetened almond milk

3 tablespoons brown rice syrup

1 cup grain-sweetened, non-dairy chocolate chips

unsweetened shredded coconut

Directions

1 Soak chia before beginning recipe.

2 Preheat oven to 350 degrees and line a baking sheet with

parchment. Combine flour, cocoa, salt, baking

powder/soda and spices in a mixing bowl. Whisk to

combine. Mix in oil and rice syrup. Add milk by

tablespoons, mixing until the dough gathers into a soft ball.

3 Roll the dough into 1-inch spheres and arrange on baking

sheet about an inch apart. Bake for 18-20 minutes, until the

cookies crack a bit on the top, but are still soft. Cool

completely on wire racks. Prepare the glaze by bringing milk

and rice syrup to a high boil. Remove from heat and whisk

in chocolate chips until silky smooth. Dip the tops of each

cookie into the glaze and then into coconut.

UJI

OSHINO

Japanese Macro cooking Styles
FRIDAY 4:30 PM

– 5:30 PM

MENU

O-Bento

Sweet Beans Jelly (Japanese style confection)

Chrysanthemum Cake with White Kidney Beans

O-BENTO
SERVES 10 PEOPLE
How to make wrappings of o-bento with natural materials?

Bamboo Skins (preservation)

Bamboo Grass (adds a sense of refreshment)

Ingredients

5 cups

Cooked Brown Rice

2 sheets

Toasted Seaweed (largest size). shoyu

Umeboshi Plums

Sea Salt

To Taste

Directions

Make Nori rolls - To be demonstrated

SWEET BEANS JELLY
SERVES 10 PEOPLE
Ingredients

3/4 cup Azuki Beans

1 cup

Water

½ cup Rice Syrup

2 Tbsp Kanten Flakes

½ tsp Kuzu mixed with 1 tsp water

3/4 cup Apple Juice

Directions:

1 Soak beans overnight, then boil in water until they become

soft.

2 Puree beans into a smooth paste with food grinder.

3 Mix with rice syrup and cook together to form a thick paste

4 Add kanten flakes to the apple juice and let sit for 15

minutes

5 Simmer the apple juice and kanten flakes until the kanten is

dissolved then add the azuki-rice syrup paste.

6 When it comes to a boil, stir in the kuzu/water and a pinch

of salt

7 When this comes to a boil again, remove from heat and pour

into a heat-resistant glass dish and let it cool completely to

form a jelly.

Chrysanthemum Cake with White Kidney Beans

SERVES 8 PEOPLE

Ingredients – White Kidney Bean Cake

½ cup

White Kidney Beans

1 cup

Water

1 tsp

White Miso

Sweet Bean Jelly

Directions

1. Soak kidney beans overnight and then drain water, add fresh

water and boil until soft.

2 Strain out liquid while beans are still hot

3 Mix with White Miso and puree until smooth

4 Wrap 1 Tbsp of red bean jelly into 2 Tbsp of white bean paste

then form a chrysanthemum flower shape.

Ingredients – Chrysanthemum Flowers

Medium Carrots

4 cups

Mandarin Orange Juice

¼ tsp

Umeboshi vinegar

few drops fresh squeezed ginger juice

Directions

1. Carrots are cut into chrysanthemum flower shapes.

2 Simmer the carrots in orange juice and umeboshi vinegar.

3 When carrots become soft, add fresh ginger juice and let them

cool.

ETTINA

UMDICK

German Macro Cooking
FRIDAY 4:45 PM-6:00 PM

MENU

Rice and Spelt Pilaf

Sauerkraut-Pumpernickel Sandwiches

Waldorf Salad

Apple Strudel

RICE AND SPELT PILAF

MAKES 4 SERVINGS
Ingredients

1 cup brown rice

¼ cup spelt

3 large onions

1 ¾ - 2

cups of water

3 tablespoons corn oil

1 ½ teaspoons salt

Directions

1 Wash rice and spelt. Soak separately for 6 to 8 hours. After

soaking, dry roast spelt in skillet until fragrant, saving the

soaking water.

2 Cut the onions into thin half moons and sauté the onions in

the corn oil in a pressure cooker. When the onions are soft

and translucent, add the rice, spelt and the soaking water, as

well as the salt.

3 Place the cover on the pressure cooker and bring up to

pressure. Reduce the flame to medium-low, place a flame

deflector under the cooker and cook for 50 minutes.

4 Remove the cooker from the flame and allow pressure to

come down. Remove cover and serve.

SAUERKRAUT-PUMPERNICKEL

SANDWICHES

MAKES 1 SERVING PER SLICE
Ingredients

1 Slice Whole Rye Pumpernickel Bread

1 1/2 Tablespoons of Tahini

¼ Avocado (ripe)

2 1/2 Tablespoons Sauerkraut

2 Lettuce leaves

Directions:

1 Mash 1/4 of an avocado with a fork.

2 Spread a thin layer of tahini over the entire surface of one

slice of bread.

3 Place a lettuce leaf on top of the slice of bread with tahini.

4 Spread the mashed avocado on top of the lettuce leaf and

finally top it with sauerkraut.

5 Cut in half diagonally or into smaller square or rectangular

pieces and serve.

WALDORF SALAD

SERVES 8-10 PEOPLE
Ingredients

Waldorf Salad:

2 cups of green cabbage, finely sliced raw or blanched for 1

minute

½ cup apple, finely sliced

¼ cup carrot, coarsely grated

¼ cup celery, finely sliced

¼ cup raisins, soaked and drained

¼ cup roasted pumpkin seeds

¼ teaspoon sea salt

¼ cup seedless red grapes

Tofu Mayonnaise:

½ lb tofu,

¼ - 1/3

cup water

1 tablespoon umeboshi vinegar or to taste

1 teaspoon shoyu or to taste

1 1/2 teaspoons lemon juice

1 tablespoon sesame oil –optional

1 teaspoon mustard

Directions

Tofu Mayonnaise – Blend all ingredients until thick and

creamy

2 Waldorf Salad - Wash rice and spelt. Soak separately for

6 to 8 hours. After soaking, dry roast spelt in skillet until

fragrant, saving the soaking water.

APPLE STRUDEL

SERVES 15 PEOPLE
Ingredients

Strudel Dough:

1 cup whole wheat flour

1 cup unbleached white flour

½ teaspoon salt

¼ cup corn oil or sesame seed oil

½ cup cold water

Apple Filling:

5 – 6 apples, peeled, cored and sliced

½ cup of slivered almonds or walnuts, lightly roasted

½ cup of raisins, soaked for 1 hour in warm water

small amount of flour or arrowroot powder

1/8 – ¼

cup of maple syrup or rice syrup.

lemon juice

nutmeg

cinnamon

Directions

Strudel Dough – Blend Combine flour and salt in a large

bowl. Add the oil and mix until the flour is coated and has a

pebble like consistency. Add water and knead until dough

forms into a soft ball – it takes approximately 10 minutes of

kneading. Let it sit in a cool place for a minimum of ½ hour,

then stretch dough out into a very thin layer.

Apple Filling - Mix the apples, raisins, walnuts or almonds,

flour, syrup and spices together in bowl. Spread the apple

mixture evenly on the dough, leaving the edges of the pastry

uncovered. Roll the filled pastry into a log shape. Place the

strudel on a parchment paper lined pastry sheet. Bake in a pre-

heated 350 degrees oven for approximately 30 minutes or until

the crust is golden brown. Remove the strudel from the oven.
Serve warm or cold.