macrobiotics · George Ohsawa Macrobiotic Foundation Special Members Michael Brown, Barbara Johnston-Brown, James Brunkow, Robert Carr Jr., David

JANUARY/FEBRUARY 2013Vol. 54, No. 1$5.50 U.S. ($6.25 Canada)Printed in the U.S.A.

macrobioticsT O D A Y

MacrobioticGOLD

Plus:• Arsenic in Brown Rice!•No Room for Jell-O• Macrobiotics as a Spiritual Path• New Year’s Good Luck

Letters

Response on ARsenic And BRown Rice,

IreadDennyWaxman’sthoughtsonarsenicinorganicbrownriceintheNovember/December issue and findhis viewpoint somewhat limited, es-pecially considering the toxicnatureofarsenic.

Numerouslabresultsdemonstratethe presence of dangerous levels ofarsenic in organic brown rice andproductsmadefromorganicrice.

Havingreadtheresearchandafterdiscussingitwithotherswhopracticemacrobiotics,I’vemodifiedthewayIpreparemyLundbergorganicbrownrice for cooking by measuring anddiscarding thesoakingwaterand re-placing itwith freshwater. I’vealsoreducedmyuseoforganicbrownricesyrupandotherriceproducts.

There are a number of reasonswhy people have healed themselveswhile eating brown rice. Organicbrown rice is around 20% of the“healing” macrobiotic diet and therest is 80% other foods, including avariety of grains, vegetables, beansand so on. The focus on restoringhealthisnotonlytherice.Theprima-ryfood-basedcausesofdiseasehavebeenremovedandreplacedwithrealfood...nochemicalsodas,noham,nosuper-processed synthetic food, nosugaroragavenectar,nofries,noal-cohol,nodrugs.Manypeopleaddex-ercise like yoga, gardening orwalk-ing.Theypracticemanagingthought.Someeventrylaughter.

It’s unfair and inappropriate toplace so much responsibility on therice.

The situation with arsenic in or-ganic rice has nothing to do withthe popularity of organic foods ormacrobiotics (which is unknown towell over 99% of the population).The major organic foods companiesare owned by soul-less global food

corporations like Dean Foods, theworld’slargestdairyoperation.DeanownsWhiteWave,makersofHorizonDairy and Silk non-dairy beverages.They’rehappytocontinuetomarkettheir organic line along with theirpesticide-laden, genetically modi-fied products. The organic segmentismoreprofitableperdollarthanthenon-organic.They’renotgoingtoat-tacktheirownorganicbusinessas itrakesinbillionsofdollars.

In fairness to all elements...consumers, organic brown rice, themacrobiotic diet, and those who’vehealed illness through macrobioticpractice...Isuggestwecontinuetodoour ownhomework and informour-selvesoffoodissues.Noonewilldoitforyou.

‒ Chuck LoweryOceanside, CA

FuRtheR thoughts on BRown Rice AndARsenic,

I just read Chuck Lowery’s re-sponse to my thoughts on arsenicin brown rice with great interest. Ican understand his points and alsowonder if he is underestimating thepowerofbrownrice.Ihavenodesireto start a long debate on the meritsor limitations of brown rice withinmacrobioticsoranyhealthylifestyle.Mydesireisonlytoexpressmyper-sonal reasons for continuing to eatbrown rice andwhy I also continuetorecommendittomyfamily,friendsandclients.Athomewehaveimple-mented the recommendations frommyblog except thatwe still use thesoakingwaterfromthebrownrice.

Brownricehasanumberofquali-ties that I find endlessly fascinating.Frommypersonalexperiencebrownrice is the onlywhole grain thatwecan eat on a regular or daily basisandnevergettiredofit.InmyearlymacrobioticdaysItriedeatinganum-berofothergrainsexclusivelywith-out any brown rice and found that Igrewtiredofthemquicklyandcould

notwaittogetbacktomybrownrice.WhenIcookanyoftheseothergrainswith brown rice I never get tired ofthem.Theothergrains I triedeatingexclusively included barley, millet,bulgurandoats.

Brownricecangrowinbothwa-ter and dry land. When includingshort,mediumandlonggrainrice,italsogrowsinawidevarietyofdiffer-entclimates.

Anything that you cook withbrown rice cooks in about the sametime as the rice, even if that foodtakesamuchlongertimetocookonits own. For example chickpeas cantakeuptothreehourstocookontheirownandcookinaboutanhourwithbrown rice. It seems thatmostotherfoodsalignwithbrownrice.Itisnotthesamewithothergrains.

Moreimportantly,brownriceen-hances the taste of all other foods.Thisiscompletelyunique.Anyotherfood cooked with brown rice tastesgood.Brownricecombineswellwithall other grains, beans, vegetables,seeds,nuts,freshordriedfruits,sug-ar,ricesyrup,maplesyrupandothersweeteners, poultry, eggs, fish orshellfish,cheeseandotherdairyprod-ucts,herbs,spicesandseasonings.Inallofmyyearsinpractice,Ihavenotbeenabletofindanexception,thoughsome are likely to exist.Brown ricehas the ability to complement, em-brace and harmonize with all foodsandseasonings.Ifindthistrulyamaz-ing!

It has beenmy observation overmany years that eating brown ricegivesustheabilitytoseetherelation-

(continued on page 19)

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2Macrobiotics today•January/February2013 www.OhsawaMacrobiotics.com

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PublisherGeorgeOhsawaMacrobioticFoundation

Special Members MichaelBrown,BarbaraJohnston-Brown,JamesBrunkow,RobertCarrJr.,David

Catron,MariaandMikeChen,MichaelClen-nan,PackyConway,CarlFerré,JuliaFerré,GusFerré,BobFritz,TimGalanek,FrancineHarper,JoelHuckins,SusanneJensen,WillHoglund,AndyJohns,ReginaIzyderczak,SueHunter,BethKaufman,KathyKeller,

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Macrobiotics Today is published bimonthly bythe George Ohsawa Macrobiotic Foundation,1277MarianAve, Chico, CA 95928; 530-566-9765; fax 530-566-9768. Copyright ©2013 bytheGeorgeOhsawaMacrobioticFoundation.Allrights reserved.Annual subscription rate in theUnited States and possessions: $30; elsewhere,US$45 (air mail). Yearly subscriptions withmembership privileges (see back cover): in theUnited States and possessions: $35; elsewhere,US$50 (airmail). Single copies of back issuesare available upon request for US$7, includesshipping. For subscriptions, address changes,andadvertisinginformation,writePOBox3998,Chico, CA 95927-3998, or call 800-232-2372.For timely delivery, address changes must bereceivedinourofficeby the10thof themonthprecedinganissue.

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Features

Arsenic in Brown Rice! . . . . . . . . . . . . . . . . . . 5 Julia Ferré

Macrobiotic Gold . . . . . . . . . . . . . . . . . . . . . . 10 An Interview with Jean Richardson of Gold Mine Natural Foods Julia Ferré

No Room for Jell-O . . . . . . . . . . . . . . . . . . . . . 16 Edward Esko

Macrobiotics as a Spiritual Path . . . . . . . . . . 22 Lino Stanchich

Macrobiotic Meeting in Valencia . . . . . . . . . . 25 Simon Brown on behalf of group

Ms. Burdock’s Ideal Summer Vacation . . . . . 27 Ann Crediford

Casa de Luz San Diego . . . . . . . . . . . . . . . . . 29 Julia Ferré

Los Angeles Conference . . . . . . . . . . . . . . . . 31 Julia Ferré

New Year’s Good Luck . . . . . . . . . . . . . . . . . . 33 from Naturally Healthy Gourmet by Margaret Lawson

Departments

Editor’s Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Letters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Natural Living Directory . . . . . . . . . . . . . . . . . . . . 34Back Page: Second Generation Macrobiotic by Sennin Esko . . . . . . . . . . . . . . . . . . 39

Cover:JeanRichardsonofGoldMineNaturalFoods.Campphotosonpages20-21byGerardLum.

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search of meaning

Arsenicisanaturallyoccurringelement on earth, but due tomany reasons, has found its

wayintothefoodsupplyinamountshigher than what nature would pro-vide.TheNovember2012articlebyConsumers Reports magazine aboutarsenicinricehascausedpublicout-cryaboutfoodcontamination.Count-less articles have appeared on na-tionalnews,theInternet,andinprint.Recommendationsaboundfromthosewho say to avoid brown rice com-pletelytootherswhostatethereisnoneedforanydietarychange.

Inthispolar-chargedatmosphere,theremustbeamiddleground fromwhich to responsibly react. In orderto know what to do, it is importanttogobeyonddemonizingordefend-ing brown rice.Both sides trivializethe fact that there is need for com-prehensive governmental oversight.Bothsideswouldbenefitfromlearn-ingaboutthecomplexstoryofarsenicandhowit isparallel togovernmentagenciesandcorporateinterests.

Macrobioticsisbasedonthefoun-dation of eating healthy food; afterall,founderGeorgeOhsawapromot-eda10-daybrown rice fast to jumpstart ahealingcleanse.Macrobioticsalsostressestheimportanceofeduca-

tion, information, and the ability toembracechange.Tounderstandhowto respond to the issue of arsenic inbrown rice, there are three relevantaspects to consider—the situation,the data, and the political/corpo-rate climate. These ideas can helpmacrobioticconsumersdealwiththeknowledge that arsenic is in manyfoods, andeven so, live lifewithoutfear.

FiRst, the situAtionThe article written by Consum-

ersReportmagazinehastremendousinformation about the many issuesofarsenic;thefirstisonhowarsenicgets into rice.Arsenic is on earth intwo basic forms—organic (mean-ing combined with carbon), and in-organic (meaning combined withoxygen,chlorine,andsulfur).1Thesetwo forms are both noxious, but theinorganic form isevenmoreso,andislistedasacarcinogen.2

Of the two, inorganic arsenic isfound in pesticides, fertilizers, andcompoundswhereitisusedinindus-try,suchascoppersmeltingorpres-sure-treated lumber. People can getexposedtoit throughtheworkplace,such as workers in plants smeltingcopper or when arsenic-containingminerals weather and arsenic seepsinto groundwater, wells, and runoff.The roots of plants can absorb arse-nicthatisinsoil.Sincericefieldsarefloodedwithwater,theplantscaneas-ilytakeupthearsenicthatispresent.

Arsenic breaks down slowly—itstaysintheenvironmentalongtime.While inorganic arsenic has beenphasedout of pesticides directly ap-pliedtofoodcrops,itwasonceused


Arsenic in Brown Rice!JuliaFerré

JuliA FeRRe

heavilyincottonfieldstocontroltheboll weevil beetle. Many rice fieldsintheSoutheasternpartoftheUnitedStatesareinlocationsthatwereoncecottonfields.

In addition, arsenic is currentlyaddedtoanimalfeedandfedtochick-ens to prevent diseases andpromotegrowth. The arsenic has been foundin chicken litter, which is then usedfor fertilizer.3 Many farmers applychicken litter to ricefields,which ispermissibleundertheOrganicsFoodAct.4OntheLundbergfarmswebsite,

thereistheadmissionofusingchick-enlitter.5

second, the dAtA“Consumers Union publishes

Consumer Reportsandisanindepen-dent non-profit organization whosemissionistoworkforafairandsafemarketplace for consumers and toempowerconsumerstoprotectthem-selves.”6Foundedin1936,theyhavewrittenabout the safetyof foods foryears, including “Arsenic in Juice”

(January 2012) where they testedsamples of apple and grape juice;7and“Youarewhattheyeat,”(Decem-ber 2004) where they tested arsenicin chicken.8 Following the juice in-vestigation, they tested 200 samplesof rice and rice products for arsenicandfoundmeasurableamountsinallsamples.

One of the reasons theConsum-ers Report article was written is tosupply numbers of the amounts ofarsenictheyfound.Anotherreasonisto encourage change so the govern-


Arsenic Levels in Rice9

Product Origin Total arsenic, ppb Inorganic Arsenic (micrograms/serving)

365EverydayValueLongGrain Notspecified 210to282 7.4to8.4BrownRice(WholeFoods)

365EverydayValueOrganicIndian India 82.2to99.9 2.9to3.5BasmatiWhite(WholeFoods)

LundbergCaliforniaWhiteBasmati California 64.3to75.5 1.3to1.6

LundbergShortGrainBrown California 169to204 3.8to5.4

TexasBestOrganicsLongGrainBrown Texas 252to287 4.2to7.6

Bob’sRedMillOrganicBrown Notspecified 131to165 3.0to4.3RiceFarinaCreamyRice

Barbara’sBrownRiceCrisps Notspecified 326to376 5.9to6.7

LundbergBrownRice Notspecified 161to195 2.2to3.1OrganicRiceCakes

TinyadaBrownRicePastaShells Notspecified 190to249 4.2to5.7

ArrowheadMillsOrganic Notspecified 361to565 4.3to5.5BrownRiceFlour(¼cup)

RiceDreamClassis Notspecified 20.9to68.2 2.9to4.5OriginalRiceDrink(1cup)

LundbergSweetDreams Notspecified 167to180 4.6to5.8OrganicBrownRiceSyrup(2Tbsp)

mentwillestablishresponsiblelimits.Presently,thereisnofederallimitforarsenic in foods. There is a federallimit for drinking and bottledwater,though,at10partsperbillion(ppb).NewJerseyhasitsownstandardof5ppbforwater.(Thisrateisequivalenttoabout5microgramsofarsenicin1literofwater.)

ThearticlefurtherstatesthatthereisagroupadvisingtheWorldHealthOrganization that is proposing stan-dardswithlevelsof200ppbforwhitericeand300ppbforbrownrice.

The chart on page 6 lists a fewlistings from theConsumer Reports article, items that seem relevant tothe macrobiotic community.As youlookatthesenumbers,recognizethatmanyofthesesamplesfallwithintheaboveguidelinesof200to300ppboftotalarsenicand5to10microgramsperserving.Whilethisdatacanhelpalleviateexcessfearaboutbrownricethatmaybecommonlyconsumedbymacrobiotic people, it is importantnottobecomplacent.Thereneedstobefurtherandongoingmonitoringofarsenicinbrownrice,aswellasotherfoods, as discussed in the next sec-tion.

thiRd, the politicAl/coRpoRAte climAte

Thestoryofarsenicistiedinwithagriculture, and the storyof agricul-ture is tied inwith politics, to someextent.JillRichardsonreportsthatar-senicwasusedasearlyas1867inthefirst syntheticpesticides,waybeforeDDTwasused.Shequotes fromthebook,War on Bugs,wheretheauthor,WillAllen, states that by the 1930s,manymillionsofpeoplehadarsenicpoisoning.Thegovernmentbegantoget involved, not necessarily frompeoplegettingsick,butbecausecom-paniesdevelopedothernon-arsenicalpesticides thatwereeffective inkill-ing the evolving pests. The govern-mentmerelyactedbycancelingsomeof the arsenical registrations, whichwerebeingphasedoutanyway.Over

thepastcentury,theUnitedStateshasused1.6milliontonsofarsenicinag-ricultureandindustrialuse,abouthalfof that amount since themid1960s.Currentusesof arsenic are inherbi-cidesandlivestockdrugs.

ThankstotheeffortsofMonsan-to, GMO crops are becoming moreprominent.Theirherbicide,RoundupReady, is commonly used on GMOcrops. And one weed—the PalmerAmaranth—has evolved resistancetoRoundupReady.Thisweedislikeasuperweed;itgrowsrapidly,itcantake over fields, and one plant pro-ducesamillionseeds.BeforeRound-up Ready, Palmer Amaranth waspretty much non-existent. The onlyherbicidethatseemstoworkonit(fornow, anyway) isonewitharsenic init—MSMA.MSMA is approved forcotton fields, not fields for food; al-thoughcottonandsoybeansareoftenrotatedinthesamefield.10

The other big way arsenic finds

its way into food is through animalfeed.After 2011, one product (Rox-arsone) was stopped after inorganicarsenicwas found in chicken livers.But the FDA approves three others,statingthatthereisnothingtoworryabout.3Chickenlitternotonlyisusedfor fertilizer, but also is added tofeed for other animals.While manymacrobioticconsumersavoidanimalfoods,itisofinteresttonotehowandwherearsenicismakingitswayintothefoodchain.

Looking at other aspects of foodproduction is scary too. Sewagesludgecanbeappliedtofields.Sew-age sludge contains all the residuesthatpassoutofhomesandbuilding.It contains items from hospitals andindustries, and thus can be host tomedicines, E. coli bacteria, as wellas arsenic and other heavy metals.UndercurrentEPAlaws,farmerscanapplysludgecontainingupto41kilo-gramsofarsenicperhectareofland.11


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While theEPAspecifies cumula-tivelevelsofarsenicinsewagesludgeorchickenlivers,therearenofederallimitsofarseniclevelsinfood.Anditisonlysince2000thatthereisalimitforarsenicinwater.SinceWorldWarII,thestandardforwaterwas50ppb,andpublicwater facilities complied.In 2001, due to EPA recommenda-tionsandproposalsfromtheNationalAcademyofSciences,theClintonad-ministration, rightbefore leavingof-fice,proposedloweringthatstandardto10ppb,andthatitwouldbefullyimplemented by 2006. When Bushcameintooffice,hewantedtoblockthatchangebecauseoftheextracoststo many communities to clean uptheirwater.However,notwantingtoappear pro-arsenic, he approved thebill,andwaterlevelshavethusbeenestablishedsince2006.12,13Somefeltit wasn’t low enough—New Jerseyhas its own level set at 5 ppb. TheConsumersUnionrecommends3ppblevelsforarsenicinjuice.7

Clearly, there is a need for com-prehensiveoversightontheseissues.TheConsumersUnionrecommends:

“Webelieveastandardshouldbemadeandthatwillencouragethein-dustrytoreducearseniclevels.

*EPAshouldphaseoutuseofpes-ticidescontainingarsenic.

*USDA andEPA should end theuseofarsenic-ladenmanureasfertil-izer.

*FDA should ban the feeding ofarsenic-containing drugs and animalby-productstoanimals.”7

FouRth, the ResponseThedangersofarseniclieindirect

exposure, especially to amounts thataretoohigh.Thelong-termexposureto low-levels amounts of arsenic isunknown.While there is a link be-tween arsenic and liver, bladder andskincancer,therehavenotbeenlong-term studies about exposure to arse-nicandotherdiseases.

However, no one wants to eatfoodswitharsenicinthem.Andcer-

taingroupsaremoresusceptible;spe-cificallybabiesandpregnantwomen,Babies often eat rice as a first food.Since babies are developing so rap-idly, the exposure to arsenic at suchayoungandsensitiveagecouldpre-dispose them tocancers later in life.Herearesomewaystoreducearsenicexposure.

1.Considerthesourceofyourriceand other products make from rice.RefertothefulltablesfromConsum-ersReportsarticle;forbrandsnotlist-ed, checkwhere the rice is sourced.RicegrowninSouthernUnitedStatesoften has higher amounts thanCali-forniaorimportedrice.9

2.Toreducearsenicinbrownrice,

soakrice4to8hours,thenrinse,andaddfreshwatertocook.Somenutri-ents are lost, true, but you still gainmanybenefitsfromthewholefood.

3. Continue to eat a variety offoods and especially sea vegetables.Kombu andwakame are health sup-portingandare reputed tobindwithheavy metals and remove from thebody.

4.Continuetostrengthenyourim-munesystembyeatinghealthyfoodssuch as miso soup and umeboshiplums.Alsoavoidthosefoodsthatarestressfultotheimmunesystem,suchaswhitesugarandrefinedoils.

5.Eatheirloomfoods.Ifyougar-den, choose heirloom seeds. Keepbiodiversity alive. In this changingworldandwiththecontinuedriseofcorporate businesses, do what you


“To reduce arsenic in brown rice, soak rice 4 to 8 hours, then rinse, and add fresh water

to cook.”

Using the tools in thisbook,youcanchangeyourlife—basedonyourunique-ness and individual needs.Comprehensive guidelineshelpyoudeterminehealthydietary choices, cultivateyour unconscious, and fa-cilitateyourintuition.

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There is no doubt inmymindthatwearespiritualbe-ingswholiveinphysicalbod-ies.Intuitionisbeingintouchwiththisstate.Thisbookwillhelpyouunderstand that in-tuition is a valuable part ofyourlifeandstrengthenyourconnectionwithit.

George OhsawaMacrobiotic Foundation

PO Box 3998Chico, CA 95927800-232-2372 or530-566-9765530-566-9768 fax

[email protected]

cantosupportthiseffort.6. If you rely on well water for

daily use, have the water tested forarsenic.14

7. If you consume any animalfoods,bevigilantwiththesources.

8. Send a petition to your localrepresentative.ConsumersUnionhasamodelyoucanuse.15

9.Payattentionwhenarticlesap-pear in reputable sources, and notewhere they reference their informa-tion.Thereisalotofscareandhypeout there, and some informationservestoscaremorethaninform.Belevelheaded.

10.Supportlegislationforrespon-siblepractices.InCalifornia,Proposi-tion37(forLabelingGMOfood)wasdefeatedintheNovember2012elec-tion.Thereiscontinuedneedformasseducation.

Last, but not least, maintain asmuchhopeaspossible.Anumberofyearsago,ItookatriptoFlorida,andthestoreclerk,afterlookingatmyID,declared,“IwouldneverliveinCali-fornia!Theearthquakesscareme.”Iasked,“Surelythehurricanesarejustasbad?”Whensherepliedthatmosthurricanesarelikeheavyrainstorms,I had to do a reality check, becausemostearthquakesaremild,andwhereI live in Chico (north state, CentralValley),theyarerare.

Arsenic has been in rice a longtime.Itisinalotofotherfoodstoo.We can be scared andwe can be illprepared.Or,wecanbeprepared,andweather whatever conditions comeourway.

Footnotes

1.“Arsenic.”ArgonneNationallaboratory.HumanhealthFactSheet.www.ead.anl.gov.Aug.2005.

2.Arsenic.www.cancer.org.3.QuestionsandAnswersregard-ing3-Nitro(Roxarsone).AnimalandVeterinary.Www.fda.gov.

Jun.8,2011.4.OrganicProductionandHan-dlingStandards.OrganicFarm-ing.www.epa.gov.Informationstates,“Soilfertilityandcropnutrient…supplementedwithanimalandcropwastematerialsandallowedsyntheticmateri-als.”

5.FarmingPractices.www.lund-berg.com.

6.AboutConsumersUnion.www.consumersunion.org.

7.“ArsenicinJuice.”www.con-sumerreports.org.Jan.2012.

8.“YouareWhattheyEat.”www.consumerreports.org.Dec.6,2004.

9.“ArsenicinYourFood.”www.consumerreports.org.Nov.2012.

10.Richardson,Jill.“IfAmericaOnlyKnewHowMuchArsenicEndsUpOnTheAverageDin-nerPlate.”www.alternet.org.Oct.5,2012.

11.Table2of503.13—CumulativePollutantLoadingRates.Yosem-ite.epa.gov.

12.FactSheet:DrinkingWaterStandardforArsenic.Water.epa.gov.January2001.

13.EPAtoAdoptClintonArsenicStandard.www.nytimees.com.Nov.1,2001.

14.Totestwater,contactyourlocalhealthdepartmentorcallFederalSafeDrinkingWaterhotline.800-426-4791.

15.See<consumersunion.org/arse-nic>or<notinmyfood.org>

Julia Ferré, CHT is a certified hyp-notherapist with ACHE and Sylvia Browne. She is author of FoodandIn-tuition101,BasicMacrobioticCook-ing, and FrenchMeadowsCookbook.


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Gold Mine is one of the pre-miere macrobiotic food com-panies. Owner Jean Richard-

son has been involved in the business for nearly 28 years, providing quality products grown in the United States and imported from Japan and other countries. Julia had a chance to inter-view Jean in October 2012 and was delighted by the history of Gold Mine and the charm and graciousness of Jean. Many people who are looking for healthy foods call the offices at G.O.M.F.—we love to direct them to Gold Mine.

Jean, how did Gold Mine get started?IwaslivinginBostoninthelate

1970s, studying macrobiotics andworking in the Seventh Inn Restau-rant. I wanted to have a family, soin theearly1980s Ibeganapenpalcorrespondence with a macrobioticman, Carlos Richardson, who wasliving inEscondido,California,withMr. Muramoto, and making miso,umeboshi,andseasaltinthetradition-alJapaneseway.CarloshadthingsinstorageinVermontandcametomeetme,andinthefallof1984,IcametoCaliforniaandcookedforMuramotoandCarlos.WhenIgotpregnantafterafewmonths,wedecidedtomovetoacabininthemountainsinJulian.We

neededmystuffbackeast,andtogetthere,wedroveadrive-awaycarthatthe owner wanted delivered. Unbe-knownsttohim,weput400poundsofMuramoto’s salt in the trunk,whichwedeliveredtoSouthRiverMisoinMassachusetts and traded for miso.Wesoldmostofthemisoinordertopay forour return toCalifornia, andwith what was left, we sold to themacrobiotic center in San Diego, atthat time owned by David Jackson.Originally, we bought the salt with$300borrowedfromCarlos’smom—our capital funding that started thebusiness!Somehow,wemadeenoughmoney on that miso transaction sothatwewereabletobuysomemorestuff. The next things we boughtwereOhsawaproductsfromOhsawaAmerica,acompanybased inChicorun by BobKennedy (of Chico-Sanfame, ed.) He was importing fromOhsawa Japan. That summer, 1985,iswhenwestartedsellingOhsawa®Nama®Shoyu.

Was that after Bob Kennedy sold the rice cake part of the company to Heinz?

No, before. We began distribut-ing Ohsawa products, using a smallRenault LeCar about as big as thistable!Wedrovethemtothestoresin

SanDiegoandLosAngeles,suchasErewhon.Weboughtotherthingstoo,such as Southern Brown Rice fromArkansas.Sincewehadasmallcabin,weputthericeintheyarduntilwefig-uredouthowtogetitintothecabin.Afterafewmonths,therewasn’tanymoreroominthehouse.Allthebed-roomsanddiningareawerecoveredfrom floor to ceiling with boxes offood.Afterabout2years,itwasdif-ficult todobusinessfromthemoun-tains,sowemovedtoSanDiego.

When did you get your warehouse?First,wemovedintoa3-bedroom

house with a 1-car garage, and thatwas huge!We put everything in thegarageandweredoinggreatuntiltheneighbors called the health depart-mentaboutoursellingfoodoutofthegarage.Sowerentedasmallmarketin Golden Hill, near downtown SanDiego, with 1500 square feet, andusedthatforanofficeandwarehouse.After7years,wewerepackedagain,and then we moved to a 5000-footwarehouseneartheairport.

Did you publish during this time?When we in Golden Hill, in the

spring of ‘88,we produced our firstnationalmailordercatalog.LaneSei-ger from OhsawaAmerica asked if


Macrobiotic Gold AnInterviewwithJeanRichardsonFounderandOwnerofGoldMineNaturalFoods

JuliaFerré

wewouldliketohandletheOhsawamailorder,andsowebeganthemailorderbusiness.Wehadtogetan800number,starttakingcreditcards,andpublishacatalog.Weweresoproudofthatfirstcatalog,whichwasallcutandpaste.Then,theFDAcame.

What happened?They embargoed our adzuki

beans! In the catalog, I hadwritten,“In Oriental folklore, adzuki beansaresaidtobehealingtothekidneys.”Thatwastheproblem,youcan’tsay“kidneys.”If Ihadstoppedat“heal-ing,” anddidn’t refer to anorganordisease, it would have been okay.So they embargoed 3000 pounds ofadzukibeansandwouldn’tletussellthem. We got busted for selling an“unapprovednewdrug”withoutali-cense.

What did you have to do?He wanted us to recall all the

catalogs,andbecausethatwasimpos-sible,wehadtorepublishthecatalogandretractthestatement.Inaddition,hehadtoapprovethelanguageintherevisedcatalogbeforetheywouldlifttheembargo.

Was that a changing point in your business?

Yes, I learned to stop makingmedicalclaims.Writersandteacherscansaywhattheywant,butifyouarein thebusinessof selling foods,youdonothavefreedomofspeech.Now,Iamverycarefulaboutwhatwepub-lish.

When did you start importing?In1989,therewastheearthquake

inSanFrancisco.Itdisabledfreewaysandwrecked truckingdistributionofproducts. By that time, SierraNatu-ralFoodswarehouse had takenoverimport and distribution for OhsawaAmerica and Kennedy had soldChicoSanandthericecakes.Idon’tknowexactlywhathappened,butSi-errawentoutofbusiness,andsome-one, eitherKennedyorSierra,owed

Ohsawa Japan for two containers offood. Ohsawa Japan got burned for$80,000,which almost put themoutofbusiness.

Wewereleftwithnothingtosell.Then,someonefromSierracalledandasked if Iwanted tobuy thesalvageinventory.Weboughteverythingtheyhad left—the expired stuff, leftoverfood,andvendorfiles—andBobKen-nedysoldmethenameandrightstothename.Wetrademarkedthename“Ohsawa®”andthename“Nama®.”

In 1990, I wrote to Ohsawa Ja-panandbeggedthemtoselldirectlytome,butOhsawaJapandidn’twanttotakeachance.Iofferedthempre-payment,andsaidtheycouldmarkup

thefoodstorecovertheloss,buttheydidn’twanttoexportanymore.Therewasabadfeelinganditwashardtofigureout,anditwasreallysad.BobKennedysuggestedIcallYukoOka-dafromMusoCompany,whichsellsmacrobioticfoodsallovertheworld.

Yukowasgreat.First,hewenttoOhsawa Japan andoffered todo theexport business, but Ohsawa Japansaidno.ThenYukoaskedifhecouldcontactthesuppliersandpayacom-mission to Ohsawa Japan. Again,theysaidno.Ihadthenamesandad-dressesofthesuppliers,soYukowentdirectlytothem.Mostofthemagreedtodobusiness.SomebusinesseswereloyaltoOhsawaJapanandrefused—theyprobablygotburnedtoo.Ilostacouple ofminor products, butMusoalreadyhadalotofmacrobioticprod-ucts,soIwasabletoputtogethertheline.Istartedimportingatthattime.

Once I was talking with you on the phone about Ohsawa® Nama® Shoyu and how the water is as pure as Emoto’s water crystals. [Masaru Emoto wrote Hidden Messages in Water. Ed.] Can you tell me more about that?

MasaruEmoto is a Japanese sci-entistwho is interested in thevibra-tional aspect of water. He collectedwatersamplesfromallovertheworld,including polluted sources, pristinesources, big cities, wilderness, andlakes.Hefrozesamplesandthenpho-tographedthefrozensamplesunderamicroscope.Thewater frompristinesourcesmade perfect diamond crys-talshapes; thewater thatcamefrompolluted sources was shapeless anddistorted.Heexperimentedfurtherbyexposing thewater sample todiffer-ent typesofmusic, suchas classicalor heavy metal. Harmonious music,such as classical music, made per-fectdiamondshapesandheavymetalmadedistortedshapes.Hegotsimilarresults when he taped messages onthewaterbottleswithwordssuchas,“Youarebeautiful,”or,“Iloveyou,”or,‘You’reanuglystupidfool.”Ourbodies are 60-70% water, so whenwetakeingoodwaterorthinkgoodthoughts toward someone, we feelharmonious.

NamaShoyu ismadewithwaterthat comes from a mountain villagewhere they call the spring, “God’sspring.” The water originates fromtheinnerearthandcomesupthroughPaleolithiclayersofrock.It testsre-ally high on this vibrational scale.Regularwateris10or20,butthiswa-ter isabout41.Thepicturesare likediamonds.

Yearsago,Mr.KitanifromtheYa-maki Company moved the facilitieswhere theymake the soy sauce andmiso closer to themountain and thewatersource.Heownsalotofstain-lesssteeltanktrucks,andhebuysthewater from this village, where thereareabout1500peopleliving,allover65yearsold(alltheirkidsmovedtoTokyo).Hesupportstheentirevillage


“Nama Shoyu is made with water that comes from a mountain village where

they call the spring, ‘God’s Spring’.”

bybuyingtheirwater.Hebuiltahold-ing tank to capture the springwaterandcamouflageditwithbamboosoitlooksnatural.Thetrucksgoupeveryday—a2-hourdrive—just toget thewater.

Is Nama® Shoyu your best selling product?

Yes,number1.AfterFukushima,Mr.Kitanitestedtheproductsweeklyandhasfoundthereisnocontamina-tion. He tests the spring water thatgoesintoNama®Shoyu,barleymiso,andbrownricemiso,andheteststheproducts.Hewantstomakesurethereisnoradiationcontamination.Itisfarenoughawayandupwindand in themountain. All of the radiation trav-eled across the ocean to the UnitedStates. Their company is the otherwayandup in thehills. Ihavealsohad Nama® Shoyu independentlytestedhere in theU.S.andnoradia-tioncontaminationhasbeendetected.

Many people are still worried about radiation in products from Japan. How is the quality of the seaweeds affected?

Thepackagedwakame we havein stock is pre-Fukushima. I am nota scientist and can’t say that every-thingisokay,butallofourproducts

havebeentestedforradiationbeforethey leave Japan. I’m not surewhattheFDAisdoinganymore;theydon’tsay, for security reasons. In the be-ginning, we knew they were testingthingsbecause therewere additionaldelays in receivingproducts throughcustoms. But we get regular reportsfrom Japan, and all of our prod-ucts are testing okay. Our suppliersweren’t in that region tobeginwith,and the seavegetables thatwecarryarefromotherpartsofJapan.KombucomesfromHokkaido,wayupnorth,that is far from and out of the cur-rentfromFukushima.Otherproductscome from the southern portion thatis also far away and out of the cur-rent.Logicallyitseemsthatthingsareokay,butevenso,somepeopledon’twant to eat anything fromanywhereinJapan.Idoknowmysuppliersandthe locations, and even though thereis no guarantee that anything in theworld is reallypristine anymore,wedothebestwecan.

As a consumer, it is hard to do all that research. It is valuable to know that you at Gold Mine are doing this work. How did the tsunami affect your business?

ThecatastrophehappenedMarch11,2011; the Japanese call it “311.”

Our sales quintupled in the last twoweeks of March, and people com-pletely bought out all the seaweedandmiso. It was crazy. Our biggestdistributor,UnitedNaturalFoodsInc(UNFI), ordered a huge amount ofseaweed, and we didn’t have it. Soweaskedour supplier if theywouldfrontusthatmuch.Bythetimeitgotthroughcustoms,UNFIcancelledtheorder,becausethescareandrushhadpassed.Sowewoundupsittingonalotofmisoandseaweed.Itisamixedblessing.Althoughittiedupourcashandcreatedtoomuchinventory,Istillhavewakame,andatagoodprice.

What about hijiki and arame?The arame is a different story.

Overall,arameisscarce.Partof thisreason is that people in Japan don’teatmucharame;themarketforarameismostlyformacrobioticconsumers.SoinJapan,fewerpeopleharvest it,and what is there is over-harvested.Thepriceishighduetoabadharvestyear,anditdoesn’tlooklikeit’sgoingtogodownagain.

So many counselors recommend it. And then a few years ago, the price of hijiki went up and people substi-tuted arame for hijiki.

Many things factor in—foreignexchangerates,cropfailure,badhar-vests, typhoons.Last year therewasatyphoon,sothisyearhijikiishigh.Theyarecommodities;theygoupanddown.

Earlier, you mentioned that the im-ported foods make up only a por-tion of your business. Can you tell me about the other part of the busi-ness—the grains, beans and seeds?

Oneofthethingsthatwefocusedon in the earlyyearswas education.Wespentalotoftimewritingthemailorder catalog and describing foods,theirstories,andsamplerecipes.Wehelpedtocreatethemarketduetothiseffort, and gradually the foods be-camemoreavailableinnaturalfoodsstores.Now,thereislessneedforthe


JuliA FeRRe, JessicA poRteR, JeAn RichARdson, And sAnAe suzuki

Pho

to b

y D

avid

Kirc

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The highly revered Yamaki Company, brewer of Ohsawa® Organic Nama® Shoyu, makes soy sauce for the Royal Family in Japan. Their tradition arises from a synergy of three elements: living water from a mountain spring, organic agricultural methods, and Japan’s 1,200-year history of fermented food production. Yamaki’s philosophy of “Harmony between People and Nature” is not only one of the fundamental principles of Macrobiotics but also is an essential solution to the environmental problem of global warming.

“What the world needs now is gratitude. We must begin by learning what it means to have enough. We need to feel gratitude for having been born on a planet so rich in nature, and

gratitude for the water that makes our life possible.” – Dr. Masaru Emoto

Living Water – A Vital Ingredient in Ohsawa® Organic Nama® ShoyuA mountain spring called Kamiizumisui (literally, “water springing out of God-blessed fountain”) plays an essential role in the brewing of Ohsawa® Organic Nama® Shoyu. As water is vital to all life, this water is a vital ingredient in Yamaki’s fermented foods. Kamiizumisui water has filtered through Chichibu paleozoic granite strata slowly for 1,400 years. It is “rare water, full of life-energizing force,” with twice the surfactant potency and 18% more enzyme activity than ordinary water. Our bodies are about 60% water, and the pH of this living water is very close to our own. Optimal wellbeing literally comes from good vibrations. When we take in the good vibrations of this very special water, they correct distorted frequencies within, and we feel better.

Seventy-seven year-old Brew Master

Toshimasa Kanai, stirring the shoyu, has been

making soy sauce at the Yamaki Company since he

started his apprenticeship at the age of fifteen.

We are grateful for your support of our efforts to provide healing foods to the world.

Dr. Emoto’s beautiful water crystal photo

from the Kamiizumisui spring, reflects the water’s

beneficial effects.

TMTM

Please specify which FREE GIFT you would like us to add when you place your order.*

*Offer expires Thursday, January 31, 2013. No other discounts apply. Use KEY CODE 1301MBT when placing an order.

800-475-3663www.goldminenaturalfoods.com

In appreciation, when you place an order with Gold Mine Natural Food Company, we will ship you a

FREE 10 oz Ohsawa® Organic Nama® Shoyu or a

FREE 9 oz Ohsawa® Organic Yamaki Barley Miso

Ohsawa®

The MosT TrusTed NaMe iN MacrobioTic Foods


mailordercatalog,andouremphasisisondistributingfoodstostores.

Withthegrains,beans,andseeds,whenwe first started, people hadn’theardofhatomugi,teff,orKamut®.Infact,wefirstheardofKamut®inthespringof‘86,whenwewenttotheNaturalProductsExpo,atradeshowin Anaheim, California. One of thevendorswas a farmer,MackQuinn,sellingMontanawheat.Carlosaskedifhehadanythinginterestingtosell.HehadamasonjarofKamut®berriesandtoldusitwasreallyold.Whenheasked if we thought there was anymarket for it, Carlos said, “If yougrow that, I will sell it.”Mackwasinspired andgrew it.NowyouhaveKamut® International, trademarked,inover40differentcountries,sellingallovertheworld.WewereoneofthefirstonestosellKamut®.

You inspired the farmer to grow it!Yes. There is some controversy

about the origin and the story—the

pyramids and Egypt and King Tut.Actually,I’mtolditisoldPolishva-rietyofwheatthatisgeneticallydis-similar tomodernwheat.Somepeo-plewhocan’t toleratemodernwheatcan enjoy eatingKamut® and don’thaveareactiontoit.

Wealsofoundteffearlyon.Atthetradeshow,wemetWayneCarlson,afarmer from Idaho,who had teff. Inthe 1960s, he had gone to Ethiopiawith thePeaceCorps andbrought itback. The name means “lost” be-causeitissosmall,ifyoudropit,youwouldneverbeabletofindit.150ofthemmakeup thesizeofonewheatberry. It ishigh incalciumand iron,and theEthiopiansmake their tradi-tional flatbread injera from it.Yearsago,therewasadroughtinEthiopia,andWayneshipped25,000poundsofteffthereforrelief.

Afterafewyears,asteffbecamemore popular, Arrowhead Millsstarted selling it, andour saleswentdown.Then after a fewmore years,

there wasn’t enough teff soArrow-headMills dropped it, andour saleswentup.Itistrickybeingonthecut-tingedgeofbringinginnewproducts.Youeitherhavetobethebiggest,thebest,thefastest,orthefirst.WewereoneofthefirsttosellAnasazibeans;thosewerefoundincliffdwellingofthe Four Corners area (where Colo-rado,Utah,NewMexico,andArizo-nameet),where theAnasazi Indianslived.

How were they found?AnasaziBeans®wereoneof the

fewcropscultivatedby theAnasazi.They were found in the ruins bysettlers to the four corners area inthe early 1900’s. Presently they aregrown at 7,000 ft. elevation on thesamelandtheAnasaziinhabited.Thebeanswereabout1,000yearsold,andtheysprouted,sotheygrewthemout.Theyweremagicbeans!Theuniquething about them is that they have75%lessoftheoligosaccharidesthat

“A Macrobiotic Classic” – Michael Bauce; “Brilliant” – Christine DeRocher; “The Finest Book on Natural Heal-ing I have read in 25 years of Chiropractic Practice” ”-JB Vaughan DC; “Learnt more in the first 20 pages than I have in two years of study” - student ; “I read your book very hungrily as your perception is so clear and rarely have I come across the understanding and intelligence that shines through in your writing. In that way, your book felt like a friend, a much needed friend, so thank you.-Penelope Bjorksten”; “The End of Medi-cine” is a beautiful book, in my opinion one of the more important books about macrobiotics written since Ohsawa” – Isobel Carr

Available at any online or regular bookstore or fromhttp://www.alchemycalpages.com

Also I have available DVD’s of talks I have given on Yin and Yang, Five Transforma-tion Theory, Facial Diagnosis, Healing/Illness/Disease, Ginger Compress Demon-stration. They are $12 dollars each and run upward of 2 hrs For a complete list and discounts for a multiple order please e-mail me at [email protected]

giveyougas.Wehavebeenalwaysonthelook

outforheirloomfoods. In the1980sforashorttime,wehadgiantpurplecorn fromPeru.ThenwehadBloodBrother Sweet corn, a dried red In-dian sweet corn.Wehavehadblackgarbanzosandbrowngarbanzos.Itellfarmers if they grow 200 pounds, Iwill sell it.No other vendors botherwith a 200-pound crop.Butwe likehaving it.Thepoint is tohelpmain-tainbiodiversity.

Speaking of biodiversity, what is your view of the GMOs?

In2000,ItriedtobuildacasetosueMonsanto,butIcouldn’tcomeupwith the $2 million retainer fee forthe lawyers. I actually put a lot oftimeintobuildingthecase, tryingtorecruitsomemajornaturalfoodcom-panies.Imetwithalawfirmthatwinslawsuitsagainstbigcorporations,andthey said I had a strong case. Iwaswillingtospendtimepublicizingthistotheindustryandworkingtoscrapeup themoney, but the other compa-nieswantedtowaitforlegislation.

Now, 10 or 12 years later…Yes, a lot of damage has been

done.Itisimportanttobeeducated.

This is such an important thing, and here you are doing this! Now, on an-other subject, your business is mak-ing sauerkraut.

Yes, it is ahomegrownbusiness.We’ve been making it since 1985.DidItellyouaboutthetimemybabydaughter threwabolt into thesauer-krautandwehadtounpackthewholecrock in order tofind it?Sauerkrautwas one of our first products; westartedmakinginbackinourcabininJulian.Whenmybabywasless thana year old, one night shewas hang-ingoutwithherdaddy,Carlos,whilehe was making the sauerkraut. Hehadpackedallthecrocks,placedtheweightsandlids,andwascleaningup.The shredder has 3 steel blades thatareattachedtothewoodenguidewith

nutsandbolts.Hehadtakenitaparttocleanit,andthebabyhadthrownoneofboltsintothecrock!

Macrobiotics has a wonderful phi-losophy about being peaceful and calm, thinking well, and developing social consciousness. How do these ideas help you in the business?

I think experientially. By eatingmacrobiotic food, I am less stressedandmore able to impart that energyintothebusiness.IfIamstressed,ev-erybody else here is stressed.That’snot to say it is easy. I have hadmyshare of worries, especially goingthrough a divorce, being a single

mom,andrunningabusiness.Idrankcoffee for a fewyears,but that end-ed up adding to the stress. When Iswitchedtotea,thingsgotbetter.

We feel that at G.O.M.F. too. When we consciously eat well, it is easier to take care of the day-to-day stuff. How about your employees?

Someeatwell,likeDavidKirch-ner, who has been macrobiotic foryears.Othersembraceit.Oneisveg-anandgluten-free.Anothereatshalfraw and half cooked. We have hadmanyemployeesover theyears,andI try to inspire them and encouragetheir education. For example, I paidfor 9 employees to take Sheri De-Maris’cookingclassesatCasadeLuzrecently.

Do you have a vision for the future?Before Gold Mine, I was in the

restaurant business; I love feedingpeople. My motherly instinct is to

feed theworld.Originally, I thoughtI would be a stay-at-home momand teach cooking classes. But lifechangedforme.Iwounduphavingtohandlethefinancesandhelprunthebusiness.Alongtheway,Igottodoalittlepublishing,andfoundIwasfor-tunatetobeinapositiontoinfluencealargersphere.

We have succeeded in gettingmany of these foods into distribu-tion channels. Instead of relying onmailorder,peoplecanjustgototheirstores and buymacrobiotic food. 30to40yearsago,peoplecouldn’tbuytofu,andnowyoucanbuytofuinanysupermarket.Samethingwithgettingour products out there, they are inmanynatural food stores throughoutthecountry.

Thelong-rangeneedthatIseede-velopingislong-termcare.Presently,anyone in long-term care eats insti-tutionalized food and doesn’t havealternative options. I envision thatchanging as the boomer generationages.Wewillneedsomebodytogiveus that foodwhenwecan’tget it toourselvesandweneedtoplanforthatwhilewearestillfunctional.Iimag-inethatIwillbeinvolvedsomehow,asIwouldlovetoseemacrobiotic/ho-listicretirementand/orassistedlivingcommunities, with yoga and tai chiandmassage,thewholething.

Is there anything else you would like the readers to know?

Don’t eat GMOs! They are sopervasivenow,they’rehardtoavoid.I am convinced they cause serioushealthproblems,andthatmostpeopleare unaware of them. Educate your-self on every bit of information thatyoucanget!

Thanks Jean! I’ll be sure to pass on the message.

Julia Ferré is a certified hypnothera-pist andauthor of FoodandIntuition101,BasicMacrobioticCooking, and FrenchMeadowsCookbook.


“...anyone in long-term care eats institutionalized

food and doesn’t have alternative options.”

RecentlyIhadanexperienceinwhichIstronglyfeltthetasteand sensation of eating Jell-

O,along-forgottenfoodthatIhadn’teaten in more than forty years. ThefeelingIexperiencedwasthatofJell-Orisingupfromdeepwithinanddis-charging.Ithappenedoutofnowhereandwasunexpectedtosaytheleast.

Why, of all the dietary excessesofthepast,wouldJell-Otakesolongtodischarge? Isn’t Jell-O that some-what innocuous smooth, sweet, andrefreshingdessertthatpeoplearoundtheworldeateveryday?As theslo-gan goes: “There’s always room forJell-O.”Such an obviously yin foodshould,intheory,bedischargedfairlyquickly.Butfortyyearstodischarge?

Inmacrobioticsweclassifyfoodsinto yin and yang, expansion andcontraction, dense and diffuse, solidand liquid, etc.This classification isextremelyrelevanttohealthandhap-piness.Tounderstanditbetter,recallthe game “twenty questions” whenweaskwhethersomethingis“animal,vegetable, ormineral?”Themineralworld,which includes salt, ishighlydense and contracted. Comparingplantsandanimals,plantsarepartofthe largerenvironmentwithinwhichanimalsexist.Plantsarethereforeyin(highlyexpanded)whileanimalsare

yang (highly condensed). At roomtemperature, saturated animal fat isdense and solid, while unsaturatedplantoilsarelightandfluid.

Jell-Oismadefromgelatin,orhy-drolyzedcollagen.Collagenisamainconstituent of an animal’s yang in-frastructure.Itisagroupofnaturallyoccurring proteins found in animals,especiallyinthefleshandconnectivetissuesofvertebrates.Collagenisthemain component of connective tis-sue,andisthemostabundantproteininmammals, making up about 25%to 35% of the whole-body proteincontent.Collagen ismostlyfound in

fibrous tissues such as tendon, liga-ment,andskin,andisalsoabundantin the cornea, cartilage, bone, bloodvessels,gut,andintervertebraldisc.

Now, where does the collagencomefromthatgoesintogelatinandhence Jell-O? It is extracted fromtheskins,horns,hooves,bones,con-nective tissues, and organs of cattle,chicken, horses, and pigs. In otherwords, the waste products left overfrom meat processing that are notconsiderededible,atleastnotinitial-ly. (Search for “gelatin images” formorethegraphicexamples.)


No Room for Jell-OEdwardEsko

1% Other

44%Pig Skins

27%Bones

28%Bovine Hides

Materials Used in Gelatin Production

eFFects oF gelAtinThefoundationofJell-O(gelatin)

isextremelyyang.Bones,hooves,andconnectivetissueare tooyangtoeatwithoutconvertingthemintoamoreyin semi-solid form. Thus they arehydrolyzed or chemically dissolvedin water. Collagen-derived gelatincomesfromtheyangcoreoftheani-mal,especiallythebones,bloodves-sels, and connective tissues. That’swhy it takes so long to discharge.Yin foods tend todischargequickly;while yang takes much longer. Thebody will discharge sugar and alco-holinamatterofdays,whileittakesweeks,months,andevenyearstoful-lydischargeeggs,meat,chicken,andcheese.Gelatin,madefromtheyangcoreofanimals,haspossiblythemostyang point of origin among animalfoods.

Saltisthemostyangorcondensedsubstanceamongdailyfoods.Excesssaltmaytakethelongesttodischarge.Inextremecases, itmaynotbepos-sible to reverse the extremely yangeffects of eating too much salt. AsShizuko Yamamoto once told me,“It’seasytochangefreshdaikonintotakuan(salt-cureddaikonpickle),butimpossible to change takuan backintofreshdaikon.”

Aswithall animal foods,gelatinproduces an overall hardening andrigidifyingeffectonthebones,bloodvessels,andconnectivetissues.Hard-eningintheseregionsinterfereswiththe smooth flow of energy throughthechakras(energycenters)andme-ridians(energystreams).Thisinturnresults in diminished organ functionand potentially in sickness, includ-ingstubbornnessandmentalrigidity.Animalexcessaccumulates through-out the body in the form of arterialplaques,aswellascysts,stones,andtumors. At the surface, it results inhard dry skin and growths such asmolesandwarts.Foroptimalhealth,itisessentialtodischargeaccumulat-edanimalfoodandrestoreasmoothandactiveflowofenergy.

ARtiFiciAl cRAvingWhyisJell-Osopopular?Could

itbe that ithasaddictiveproperties?Toanswerthesequestionslet’stakealookatthestandardlistofingredientsinJell-O:

Jello, Gelatin Dessert, LimeIngredients:Sugar,Gelatin,AdipicAcid(forTartness),ContainsLessthan2%ofArtificialFla-vor,DisodiumPhosphateandSodiumCitrate(ControlAcid-ity),FumaricAcid(forTartness),Yellow5,Blue1,BHA(Preser-vative).

Herewesee thatJell-O isacha-otic mix of extreme yang (gelatin)and extreme yin (sugar, artificialflavors,andsyntheticdyes.)Thead-dictiontoextremeyin,usuallyintheformofsugar, iseasytounderstand.It comes from overconsumption ofyang extremes like animal food andsalt.However,usuallytheseextremesare contained in separate foods orsubstances,forexample,hamburgersand Coke, hot dogs and beer, friedchicken and mashed potatoes, eggsandketchup,cigarettesandcoffee.

The fact that the Jell-O formulacontains both extremes within itselfmakes itespeciallyproblematic.Theyang extreme—gelatin—sets up thestrong craving for the opposite ex-treme.Thesugarandartificialflavorspartiallysatisfythecravingwhiletheacids that produce tartness leave theperson wanting more. The cravingthusreinforcesandfeedsuponitself.ThecravingforJell-OissatisfiedbyeatingmoreJell-O.Nootherfoodisneeded. Of course, such an extremecycle would lead to total hardeningandrigidityontheonehand,andmal-nutritionanddepletionontheother.

Softdrinksdeploythesamestrat-egy.Inadditiontoplentyofsugar(ex-tremeyin)orhighfructosecornsyrup(evenmoreextremeyin),Coca-Colacontainsasignificantquantityofso-dium,whichisextremelyyang.Chipsare another example. They contain


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both extreme yin (oil) and extremeyang(salt)inanunevenbalance.Saltreinforces thecravingforoilandoilreinforcesthecravingforsalt.Itisex-tremelydifficult to stopeatingchipsonceyou’veeatenthefirstone.Salsaandotheryindipsonlystrengthenthecraving.

Apparently, the modern food in-dustry has learned how to apply thelawofoppositesinordertodrivecon-sumption.Suchaningeniousapplica-tionofyinandyangwouldbeadmi-rable if it weren’t for the fact theseproductshavehadsuchadevastatingeffectonpublichealth.

BAd news BeARsAnimal gelatin is used in an in-

credible variety of products, which,likeJell-O,hidetheirgruesomeoriginbehind the veneer of sweetness, fri-volity,andinnocence.Theseproductsareoftenmarketedtochildren.Obvi-ous junk foods like marshmallows,candy corn, and Peeps all containgelatin, as do semi-legitimate foodslike frozen vegetables.Thuswe caninall confidencesaygoodbye to themarshmallowroast,bagofHalloweencandy,andsugar-ladenEasterbasket.Question:Whywouldanyonewanttoruinvegetables—evenfrozenones—by adding gelatin? A partial list ofgelatin-containing foods and skinproductsispresentedintheinset.Toavoidgelatin, it is important to readthelabelsonprocessedfoodsorbrandnameproducts.

Let’slookatgummybears,apop-ularcandyeatenaroundtheworld,es-peciallybykids.InventedinGermanyinthe1920s,gummybears,orgum-mibar (rubber bear), are made froma mixture of sugar, glucose syrup,starch,flavoring,foodcoloring,citricacid,andgelatin.LikeJell-O,gummybears are a zany mix of extremes.Theyraiseanumberofredflags,in-cluding the concern that their sugarcontent contributes to tooth decayandfearsthatthedyesusedincolor-ingthemarepotentiallycarcinogenic.There isalsoconcernthat theprions

thatcausemadcowdiseasecouldbehiddeninthegelatiningummybearsandcouldbetransferredtohumans.

Aside from these legitimate con-cerns, remember that gummy bearsare made from the central core ofcowsandpigs.Theiryangeffectsgodeepandlastforyears.

A heAlthy AlteRnAtiveKanten,oragar,agelatinoussub-

stance made from a red sea algaeknown as tengusa, offers a healthyveganalternative toJell-Oandothergelatin-based products. The processof making kanten is natural and la-borintensive.Itmakesuseofnaturalsunlightandfreezingcoldtoturntheliquidintodriedstrips.Onlyahand-fulofproducersinJapanstillproducekanteninthetraditionalway.Agarhasbeenused traditionally inAsiaasaningredientindesserts.Inmacrobioticcookingweuseittoprepareavarietyofcoolingandrefreshingkantendes-serts,whichhavethetextureandfeelof Jell-Owithout the harmful ingre-dients.

Typical kanten recipes includeapple juice as the base, fresh fruit,suchasmelonsorberries,andkantenflakes. To prepare, slice fresh fruitandplaceinasaucepanwithorganicapple juice. Turn the flame to me-dium and add kanten flakes, stirringoccasionallytodissolve.Letcookforseveral minutes and then pour intoa mold or individual serving cups.Place in the refrigerator.The kantenshould set and harden after 30min-utesandcanbeservedcoldlikeJell-O.Mostbasicmacrobioticcookbookscontainkanten recipes.Youcanalsovisit edenfoods.com for suggestionsonusing agarflakes for avarietyofhealthfuldishes.

Edward Esko is an active contem-porary macrobiotic teacher. He has written and edited numerous books and articles. He has served as Vice President of the East West Foundation in Boston and is on the faculty of the Kushi Institute in the Berkshires. He is co-founder of Amber Waves Press, Quantum Rabbit, LLC, and Berkshire Green Energy. Edward’s most recent book, ContemporaryMacrobiotics, a collection of more than seventy essays is available from amazon.com. Con-tact: [email protected].


Products containing gelatin

VelveetaShreddedCheeseMoamsweetsPartyRingsMcDonald’sYogurtMcDonald’sFruitN’YogurtPar-

faitMcDonald’s Fruit and Walnut

SaladMcDonald’sSmoothiesNoxzemafacewashGreenGiantfrozenvegetablesMarshmallowsMiniWheatsStarburstsPeepsGummybears/wormsSomeyogurt(Yoplait)SomeicingsSomesourcreamHostessCupcakesFrostedPoptartsSomejellies/jamsBath and Body Works Deep

CleansingHandGelFlintstonesgummyvitaminsand

chewablevitaminsJollyRancherChewsSomechewinggumsSomefruitsnacksClinkersClean and Clear deep action

creamcleanserCheesecakeFactorycheesecakeFood Lion brand spicy cheese

dipTridentlayersgumCandycorn

Source:http://vegetarian-problems.tumblr.com/gelatin

(continued from page 2)

shipbetween thepartand thewholeand to understand how they relateto each other. This relationship be-tweenpartandwhole is thebasisofmacrobiotic cooking, healing andlifestyle.

It seems natural that we wouldreceivetheseuniquequalitiesbyeat-ingbrownriceonaregularbasis.Thesituation with arsenic in brown riceis not new. I find it concerning thatmanypeoplemaychoosetostopeat-ingbrownriceoutoffearwithoutun-derstandingthesituationfully.

‒ Denny Waxmanwww.dennywaxman.com

heAlthy cooking oils,What is the macrobiotic latest

consensuson“healthy”cookingoils?Iheardcanola isout.OliveandCo-conut are in—however thesearenotfromatemperateclimate.Wouldloveyourperspective.

‒ Karen Heaven ClaffeyviaMacrobioticGuide’s

Facebookpage

JuliA Responds,Ihaveaperspectiveonyourques-

tionabouthealthyoilsandmacrobioticconsensus. First, I don’t think thereis or possibly can be a macrobioticconsensus.Thegroup is toobig andneeds are too variant. For example,I know of an older gentleman whodoesn’tuseanyoilatallbutusesnutsandseedsandseemstoobtainallhisfatty acids needs from them. I alsoknow childrenwho require a higheramount of fat and the parents deepfryfoodsandbakedessertsforthem.PeoplewholiveincoolerNewEng-land states may want more oil thanthose who live in sunny SouthernCalifornia.Whileeveryoneneedsfatsforhealth,theamountthatisneededranges.Women in childbearing age,orpregnant,havedifferentneedsthanwomenaftermenopause.

Thesecondconcernaboutoils is

that as information becomes moreavailable about the sources of oilsand their makeup, then macrobioticrecommendations change.Someoilscome fromGMO seeds, specificallysoybeanoil,cornoil,andcanolaoil.While macrobiotic recommenda-tionshaveconsistentlyadvisedaboutconsumingquality foods, thequalityof foods has changed considerably.Part of the change in quality has todowiththeoriginalsourceitself.Theotherparthastodowithhowtheoilismade.

This third concern is about themanufacturing of oil. This is a bigsubject. Some oils are unrefined,and others aren’t.When oils are re-fined, they are subjected to quite abitofquestionable things.Theseedsare heated, filtered, and deodorized,sometimeswithhexane,apetroleumproduct. Unfortunately labels don’tdivulgewhathappenstothatparticu-larbrand.Inaddition,homecookingand baking affect the quality of theoil.You probably already know thatoverheatingoiltothepointofwhereit smokes is quite unhealthy. Butmanyoils can’tbeheated tomoder-ate temperatures either. Liquid oilsdenature in temps in excess of 240degrees,andthusbakingwiththemisquestionable.

It is important to consume qual-ity fats and from sources that arehealthy. Organic oils are the best,whateverkindyouuse,andunrefinedispreferredoverrefined.Choosenon-GMO.Don’t overheat the oil either.Asforwhatkindtouse,itseemsthatthere is common agreement amongmostmacrobioticpractitionerstouseorganicextravirginoliveoil(EVOO)andorganicunrefinedsesameoil fortop-of-stovecooking,(thatisnotfry-ing). To dress salads, it also seemsthereisagreementtouseEVOO.Themost variety youwill see iswhat iscalled for in baking and/or frying.Personally,Iuseorganicextravirgincoconutoilbecauseitcanstandhightemperatures. I avoid putting liquidoilsintheoven.OnceinawhileIdeep

frysomethingandthenagainuseco-conutoil.

As for the tropicalquestion.Eat-ing local foods is important. Ideally,eating oil from local nuts and seedsispreferred.Inthisdayandage,itisimportant tobe informedaboutyourfood andwhere it comes from. It isalso important tousecommonsenseand be realistic about what you cando.Somepeopleavoidcoconutoilbe-causeitistropical.Othermacrobioticpeople embrace it because it hashealthymedium-chainfats,canstandtheheat,andisdelicious.Again,thereisnoconsensus.

Lastly,onewaytotellifanoilisagreeable to you or not is to do thetaste test. This is something I havewrittenabout inMacrobioticsTodaymagazineandinmylatestbook,Food and Intuition 101. Sampling a smallamountofoilcanalertyoutoyourin-tuitiveresponsetothatoil.Youtasteitandnoticewhetherornotitagreeswithyou.WhenIsampleoilsinthismanner,Ilearnalotandrecommendthatyoudothistoo.Refinedoilstastehorrible,bytheway.

Thankyou,‒ Julia Ferré

www.JuliaFerre.com

not A vegAn,RegardingEdwardEsko’sarticle

in the November/December 2012issue,BillClintonisnota“commit-tedvegan.”Hewent“plant-based”for his health and said on nationalTV thatheeatsfishonoccasion. Idon’tknowwhathisdiet is likeatthis very moment but I seriouslydoubt he is 100% vegan. Beingvegan is an ethical imperative, notsomethingyoudobecauseyouhaveheart disease. People really shouldstop calling him vegan because itconfusesthepublicaboutwhatveg-anmeans. If you eat animal foodsonoccasionyouarenotvegan.

‒ Christy Morganwww.theblissfulchef.com


FRenchmeAdowscAmpJuly 13 – 21, 2013Fees—U.S.Funds:Save$100bypayinginfullbyMay1,2013.Checkthewebsiteforcurrentpricingandforspecialoffers.

G.O.M.F.Members$995(160/day);Youth(3-18)$495($80/day)Babies(under3yrs.)--Callore-mailbeforeregistering

Deposit—A$100depositreservesyourplaceinthecamp.Registrationsareprocessedinorderofreceiptofpayment.MakecheckspayabletoG.O.M.F.orpayatwww.ohsawamacrobiotic.com.

For descriptive brochure, call or write:

French Meadows Summer CampPOBox3998,Chico,CA95927-3998(800)232-2372;(530)566-9765;fax(530)566-9768E-mail:[email protected]; www.OhsawaMacrobiotics.com


•Superbveganmacrobioticmeals•Lecturesonmacrobioticsandim-provedwell-being

•Excellentchildren’sprogram•Hikingandnaturewalks•Swimminginlakesandstreams•Legendaryco-edvolleyball•Solitude,peace,andquiet•Nightlycampfires:singing,dancing,story-telling,varietyshows

•Spacious,pristinewilderness•Workshops,cookingclasses,andmuchmuchmore

44th Annual

mARk youR cAlendARs! July 13-21, 2013

scholARships— Thanks to the generosity of other happy campers,scholarship grants are available for the 2013 camp. There are familygrantsandgrantsforpeopleinterestedinstudyingmacrobioticcookingandphilosophy.Seewww.OhsawaMacrobiotics.com formore informa-tion,toapply,ortomakeadonationtothescholarshipfund.

pResenteR news—Presenters include: Lino Stanchich, RonaldKoetzsch,PhD,DavidandCynthiaBriscoe,MaryLore,SheriDeMaris,BobLigon,DavidJackson,KaareBursell,SanaeSuzuki,ChuckLowery,CarlandJuliaFerré,MikeandMariaChen,KerryLoeb,KarenGarvey,ShirleyTung,MichaelBauce,SaciMcDonald,andMarkVilkaitis.

woRk exchAnge— [email protected],800-232-2372,or530-566-9765ifyou’dliketoreceiveacopy.Or,youmayvisitwww.OhsawaMacrobiotics.comforfulldetailsontheprogram.Workexchangeoftenfillsupearly;so,makeplansaccordingly.

RegistRAtion FoRm — 2013

Name_____________________________________________________________Phone__________________________

Address___________________________________________________________Phone2_________________________

City,State,Zip______________________________________________________________________________________

E-mail_____________________________________________________________Earlyarrivalhelp?___Yes___No

Arrivaldate___________________time______________Departuredate____________________time______________

Listnamesofanyadditionalcampersandagesofallchildren_____Member_____Newmember

_________________________________________________________________________________________________

_________________________________________________________________________________________________

SendregistrationformtoG.O.M.F.SummerCamp,POBox3998,Chico,CA95927-3998alongwithyourcheckormoneyordermade payable toG.O.M.F.Or, call 800-232-2372, 530-566-9765, or fax 530-566-9768, and charge camp to yourVisa,MasterCard,orAmericanExpress.Fullpaymentoradepositof$100.00peradultand$50.00peryouththreethrougheighteenisrequiredtoreserveaspace.BalanceisduebyJuly1,2013.Ifitshouldbecomenecessaryforyoutocancelyourreservation,theamountrefundedisbasedonthedateofcancellation(seethefullcatalogformoreinformationorcontactusifyouhaveanyquestionaboutthis).Newmembersadd$35.00($50.00international)membershipfeeperfamily.

TotalCampfees__________Vanservicefee__________Membershipfee__________Amountenclosed___________

Visa,MC,orAmex#__________________________________________________________Exp__________________

Signature________________________________________________Verificationcode(3digitsfromback)___________


The primary goal of macrobiotics is to evolve, to become a healthier, hap-pier, and better person, and to help a

person fulfill his or her life dream.

In1968,awaveofrevolutionwassweeping America. The hippie“SummerofLove”dancedinwith

hopeandjoy,amidstthebeatofradi-cal music, which became the back-ground to songs of love, unity, andecology.War ragedandwarprotestsraged. Political battles on the homefrontcontrastedwithharmonyinso-ciety.InthisfreshanddynamicNewAge environment, this businessmanand restaurateur sought a new pathandanewhorizon.

It was then that I began whatwasformeanewlife.Seekingwell-ness after an early childhoodofwarinEuropeandayoungadulthoodofoverwork and stress, I desperatelyneeded balance. I, like many youngidealists of that era, embraced thephilosophy,thefood,andthepathofthemacrobioticwayoflife,asItrad-edmythree-piecesuitsforakitchenapron.IbeganworkatTheCaldron,thefamedNewYorkCitymacrobioticrestaurant, and also began work ontransformingmyself.

Forty-fouryearsasamacrobioticstudent, beginning in Boston withMichio and Aveline Kushi, then in

CaliforniawithHermanandCornelliaAihara,andwithNoboruMuramoto,I received a powerful and uniqueeducationwiththesetopmacrobioticeducatorsandinnovators.Books,lec-tures, and classes in natural health,nutrition, science, shiatsu, cooking,philosophy, and religion intertwinedwiththestudydearesttome—spiritu-al transformation, thebaseandbasisofmacrobiotics.Now,Iam80yearsofage,butIfeelhalfthatnumber,asIamhappierandhealthierthanIhave

everbeen.Myspiritualquestisinter-woven inmydailypracticesofcon-sciousdiet,meditation,andexercise.

Conclusions derived at my ageand experience may lend credibilityto my beliefs and opinions. There-fore,Iconcludethatwemaydevelopour spiritual consciousness throughdailypractices.Ialsoagreewithphi-losopherPierreTeilharddeChardin,whowrote,“Wearenothumanbeingshavingaspiritualexperience;wearespiritual beings having a human ex-perience.”

To continue with these ideas, Iwouldliketoadd:

1.Weareconnected toall life intheuniverse.Thebodyandspiritareone.Theconceptofseparationofthebodyandthesoulorspirithasledtoprofoundpainandsuffering.Believ-ingthatthebodyis“unclean”or“un-holy” could not be further from thetruth.ManyreligionsteachthatwearecreatedbytheDivine,yetfollowers,intelligent and educated, treat theirbodies in a horrific manner, know-ingly eating harmful foods, practic-inggluttony,takingtoxicsubstances,living recklessly, awaiting death asthe door to peace and happiness.Macrobioticsgivesguidancetocreatehealth and the framework to eat ac-cordingtoindividualconstitutionand


lino stAnchich

Macrobiotics as a Spiritual PathLinoStanchich

condition.Well-preparedmacrobioticmeals are delicious and satisfying,exceedingtheRDAstandards.Whenweeatnaturalwholefoods,ourcellscan cleanse and strengthen at thesametime.Fewdietscanclaimthat.Whenwecleanseourveins,arteries,andorgans,wealsoarecleansingourspiritual channels of energy.Greaterpeace,patience,andharmoniousrela-tionshipsresult.

2. The earth, heavens, and en-tire universe pulse in harmony in arhythmoflife,withourcellsinvibra-tionalaccord.Trees,leaves,birds,in-sects,clouds,grains,people,animalsbecomeas family, andcan livewithan innate kinship and respect. Thedivine lives in nature, and nature isto be honored deeply.We are a partofnature.AsThoreausaid,“Heavenisbelowmyfeetaswellasovermyhead.”Let us gooutdoors often andbreathe in thebeautyandwonderofthestars,moon,sun,clouds,andair.Letuspreservethepurityandbeautyofnature.

3.Wemakedecisionseverymin-uteandhave thepower toevolve inthis life and enhance our spiritualdevelopment.Whenwelearnhowtouse the philosophy of macrobioticsas a conscious tool for change, wecansteerourlivesinthedirectioninwhich to achieve balance, creatingmoreyinormoreyangenergiesinourlives.Wecanchoose tobemore re-laxed,moreassertive,more focused,ormoreplayful.

There are several distinct dailyhabits, practices, and regimes thatcomprise a macrobiotic way of life.Hereare thekey techniques thaten-hance healing, transformation, andspiritualdevelopment:

desiRing tRAnsFoRmA-tion

Apersonmustwantandbewill-ingtoadoptanewwayoflife—anewdiet and lifestyle and to go throughthe changes. Even though change is

difficultformanypeople,ifapersonrealizesheorsheisgivingupcausesof diseases, pain, and stagnation,whileadoptingadietofhealingandstrengthening foods, then the transi-tion canbecomeeasier. Inmyyearsofcounseling,Ihaveseenthatsomepeoplecannotdothis—theystrugglewith the recommended changes andyearn for old familiar foods. Some-times, a person has to become sickand tired of being sick and tired inorder to desire and embrace the es-sential transformation. The study ofcookingisessentialtocookfoodthatis satisfying and strengthening. Tal-entedmacrobioticchefshavecreatedmanyrecipesthathelp.

keeping on the pAthMany people beginmacrobiotics

duetoillness.Somepeople,afterheal-ingthemselves,abandonmacrobioticprinciples and dietary quality. Oth-ers maintain their macrobiotic prac-ticeandcourageouslygothroughthechangesanddetoxification,mentally,emotionally, and spiritually. Theyexperience positive results such asbreathing easier, moving with moreflexibility,sleepingmoresoundly,andfeeling more even-keel and peace-ful.However, these changesmaybemixedwith challenging or even un-comfortablesymptomsordischarges.Whenpeoplestopconsuminganimal

fats and refined carbohydrates suchaswhitebreadorsugar,therecanbeweight loss, skin disruptions, elimi-nationchanges,heatorcoldfluctua-tions,orotherdischargesasthebodyadjusts.Stayingwiththeprogramandgoingthroughthechangestakesfor-titude. It is important to receive ex-cellent health guidance to begin andproceedwithanyhealthprogram.

BReAthing deeplyTheword“spirit”isderivedfrom

theword“breath.”Etymology isac-curate in this connection betweenspirit and breath. Religious writingsdescribethebreathinginofthespiritor life.Air is themost essential ele-ment of life; humans can live onlyminuteswithoutoxygen.Manymar-tial arts and yogic practices empha-sizedeepandconsciousbreathingforhealth, transformation, and spiritualdevelopment. Taoist and TraditionalChinese Medicine concepts teachthatenergyisproducedfrombreath-ing and food. I recommend deepbreathing while chewing meals, asdescribed in my book, Power Eat-ing Program: You Are How You Eat. Thedailypracticeofdeepconsciousbreathing, called pranayama in yogateachings, is a recommended revi-talizing technique. This makes thepracticeofmacrobiotics 100%moreeffective.

eAting Food con-sciously

Most people who practicemacrobiotics understand the impor-tanceoffoodforhealth,yettheyne-glectthepracticeofchewingwell.Thepractice of chewing food 150 timespermouthfulcreatesasweetnessthatstabilizes blood sugar and energizesthe body tremendously. Chewingwellunblocks the spiritual channels,the chakras, and the endocrine sys-tem.Don’t believeme.Try it. Prac-tice alone or with others. Chewingandbreathingincombinationfeelsso


“When we learn how to use the philosophy of

mcrobiotics as a conscious tool for change...we can

choose to be more relaxed, more assertive, more fo-cused, or more playful.”

wonderfulthatitisatruenaturalhigh.Exerciseisgreattoo.IoftenpracticeQi-Kungenergyexercisespriortoeat-ingandtakeawalkafterwards,whichhelpsdigestionandmakesmefeel30yearsyounger.Offeringgratitudebe-foreameal isvitally important—wehavemuch forwhich tobegrateful.Pause andbreathe before eating andexpress thankfulness to the divine,higher power, God, Great Spirit orthe universe. Lastly, be careful nottoovereat,buteatto80%fullnesstoavoidgluttonyandoverweight.

touching the eARth dAily

Themoretimepeoplespendout-sideinnature—walkinginthewoodsor mountain trails, barefoot on thebeach sand or grass in the morningdew—the more they connect withtheenergyoftheearthandthevibra-tions that bring healing energy into

the body and spirit.TheKushis andAiharashaverecommendedthisprac-ticeforyearsthatisnowtoutedasthenewwellnessfadcalled“Earthing.”Itworks.Ourhigh-tech,electrifiedandradiatedworldmustbebalancedwithcontactwiththeearth.Therearemanypeoplewhoexperienceisolation,de-pression, and weakness of mind orintestines.Ibelieveitispartlycausedby the alienation fromnature.Manypeoplefearthesunorstaycoopedupindoorsdayafterdayusingelectronicequipment.Connecting literallywithnature through tactile contact attainsvitality,stability,andastrongcenter.Eveninalargeurbancity,findaparkor patch of land on which to com-mune, to touch, and to connect.Al-low the sun’sdiffused light tobatheskinandenterineyes,neverlookingdirectlyat thesunbutat thehorizonor through the leafy trees or in theshade.Youwillexperienceashift inyourlife.

Feeling gRAtitudeThereisanancienttruththatsays

that where the mind goes, energyflows. Being and staying consciousofthoughts,beliefs,andwordsisoneof themostpowerful tools for spiri-tual evolution and physical health.It ispossibletoincreaseyourunder-standingthroughyourdailypractice.Macrobioticscanhelpsolvepersonalandsocialproblemsandcreatepara-diseonearth.Mayyouexperiencethepeaceandhappinessyoudesire,lead-ingyoutoamorehealthyandfulfilledlife.

Lino Stanchich is a respected ma-crobiotic educator, nutritionist, and massage therapist. He received the Aveline Kushi Award in 2006. Cur-rently, he serves on the faculty of the Kushi Institute Summer Conference and is a member of the Kushi Institute Macrobiotic Educators Association. Author of Power Eating Program,YouAreHowYouEat;MacrobioticHealingSecrets; TheNaturalBladderControl Program;and numerous au-dio and video programs, Lino has es-tablished several macrobiotic learn-ing centers throughout the United States and regularly lectures around the world.

Lino will be attending French Meadows Summer Camp in July 2013, where he will lecture, teach Do-In exercises, and offer counseling. He lives in Asheville, North Carolina with his wife, Jane, where they con-duct dynamic seminars. For more in-formation visit: www.greatlifeglobal.com, or call (828) 299-8657.


natural lifestyleSilit

800-752-2775 • www.natural-lifestyle.com

enamelcookware

The finestcookware inthe world!

Macrobiotic Mail-order Market

ONE PEACEFUL WORLD

With a love for life, our education in the art of living empowers indi-

vidual and planetary health.

The experience with my mac-robiotic colleagues in Valen-cia, Spain in November 2012

was inspiring,rechargingandwarm-ing. Patricia and Emilio Restrepohostedtheeventandweatedeliciousfoodattheirnewmacrobioticrestau-rantKimpira.DavidNorrisfacilitatedthe eventwith skill, perception, andfocus.

The themewas tocreatea setofsimple steps to help someone beginmacrobiotics. At the same time weusedthisprojecttofindnewwaystoworktogether.Weexploredlisteningtoeachother,awarenessofeachoth-er’sintentions,andlookingforalign-ment rather than agreement. Agree-mentwasdefined forusashavingacommon goal, whereas alignmentmeans coming from the sameplace,that is, having a common platform.Withthisinmind,wesearchedforacommonmindandcohesivecommu-nication.

The result was statements thatincluded everyone’s energy in theprocess of their creation. The jour-ney included working through chal-

lenges,laughter,andfeelingclosertoeachother.Bytheendourgroupfeltconnected,harmonious,andpurpose-ful.Whilereadingthestatements,seeifyoucansensetheintentionbehindthewordsusedandfeelthecollectiveenergythatwentintotheircreation.

seven stepsHere are 7 easy steps to begin

macrobiotics:

1.Acknowledgethatyouaretheonewhoisresponsibleforyourownlifeandwellbeing.Thiswillempowerandallowyoutorealizeyourfullpotential.

2.Introducewholegrains,freshvegetables,andbeansintoyourdailydiet.Avoidmeat,sugar,anddairy.Anorganic,plant-based,whole-fooddietleadstooptimalhealth.Local,seasonalfoods,freefromartificialaddi-tivesarethepreferredchoice.

3.Engageindailyphysicalactiv-ity.Toincreaseflexibility,vital-ity,andagilitytakeupanyformofbodymovementaccordingtoyourneedsandability.

4.Keepadiaryofeverythingyoueatforatleast2weeks,includ-inghowyourbodyreactstoeachmeal.Thisistoestablisharelationshipbetweenwhatyoudoandhowyoufeel.

5.Educateyourselfinthebasicprinciplesofmacrobioticssothatyouhaveadepthofunder-standingofthejourneyyouhavebegun.Yourstudycaninclude:books,cookingclasses,per-


Out and About

Macrobiotic Meeting in ValenciaWrittenbySimonBrownonBehalfoftheMembersoftheMeeting

simon BRown

sonalcoaching,onlineresearch,learningfromdifferentteachers,lectures,andseminars.

6.Nourishyourlifebyreconnect-ingwithnature.Forexamplecultivateagarden,swiminthesea,walkintheparkorwoods.Bringnatureintoyourhomebygrowingindoorplants.

7.Joinorcreateagroupwithwhomyoucanshareyourdevel-opingconsciousnessandgrow-ingsenseofhealth.Findwhatbringsyoujoyandcelebratewithfamilyandfriends.

Chewwell!

pRoJectsTo runa large-scalepublicevent

for the macrobiotic community aswell as thewider public that are in-terested in individual and planetaryhealth.The event theme is currentlybeingdevelopedandmaycoversuchtopicsas foodandcooking,physicalhealth and the cost of illness, body-work and movement, the environ-ment,emotionalwellbeing,spiritual-ity,andsocialconnections.

Theevent is expected to run im-

mediately after the MacrobioticTeachers/PractitionersMeetingattheend of October 2013 in a Europeanlocation.

● Ifyouareinterestedincontrib-utingtowardsthedevelopmentand/ororganizationoftheevent,[email protected]

● Ifyouareinterestedinspeak-ingattheevent,[email protected]

● Ifyouareinterestedinattendingtheeventandwouldlikefurtherinformationwhenitisavailable,[email protected]

Event team: Emma Cunis, BillTara,SandyPukel,NickyClinch,andAnnaMackenzie

To organize our next meeting:Nicky Clinch and Kristiane RavnFrost.

To create online and in personcourses:SimonBrown,GregJohnsonandSandyPukel.

Tocreateastructureforourorga-nization:PatriciaRestrepoBotero

Torunachildren’scamp:VirginiaHarperandLilianaPallares.

next yeARThe theme for next year’smeet-

ingis:BringingMacrobioticsintotheLevel of theHeart.Wewill explorethedifferentapproachesweallusetoworkwithemotions,psychology,art,and spirituality. Please keep a spaceopenattheendofOctoberandbegin-ning of November for this meetingandlookoutformorenewsonthelo-cationandexactdatessoon.Wehopeyoucanjoinus.

Please feel free to put this re-viewonyourwebsiteorshareitwithfriendsthroughsocialmedia.Wealsoencourage you to use the 7 steps inyour writing, classes, and consulta-tions.

Meetings are held each year in Eu-rope. Plan to attend next year.


pARticipAnts enJoy A meAl At the conFeRence

BAck in pRint

Macrobiotics: An Invitation to Health and Hapinessby George Ohsawa and Herman Aihara

$11.95 plus shipping


530-566-9765

www.ohsawamacrobiotics.com

Ms. Burdock simmers soft,warm gruel each morningforherselfandherhusband.

He may prefer packaged cereal butshe tells him, “You’ve got to keepyour strength up!” She has cookedmacrobiotic cuisine exclusively fortwenty-three years, but now she isdreamingofher ideal summervaca-tion.

Ms.BurdocklivesinthefoothillsofnorthernNewJerseynot far fromthe shore. She loves the ocean andfantasizes about the Casa deMacroMagic,amacrobioticbedandbreak-fastonthebeachatOceanCity,NewJersey.

Ms.B.doesnotliketodrive.Shenever learned to drive until shewastwenty-nine and had her first child.Sosheimaginesadaywhensomeonein her family drives her to theCasadeMacroMagic.Atthisspot(whichdoesnotexist)shevisualizesaroomwith private bath and separate en-trance.

Meals magically appear threetimes a day on a tray to her door.Earlyinthemorningshefindslightlybrewed miso soup with a touch ofwakame seaweed.Alongside is nes-tledabowlofwarmoatmealwithrai-sinsandsoymilkandapotofbarleytea to drink. She relishes every bite

asshechewsthoroughlythesoupandcereal.

Sheslowlydrinkshertea,swish-ingitaroundinhermouthlikewine,thenpondersthedayahead.Withtheroar of the surf in her ears and thenegative ionsallabout,shefeels theseabreezesnatchawayallherrespon-sibilitiesandcares.

When every drop of tea is gone,she puts on her blue running shoesand goes to the boardwalk for aslowjog.Asherfeetcontactthefirmboards, she muses, “Must be that

seaweedandbrown rice.”Whenhermotherwas her age she had alreadyhadasmallstroke,andatthisagehergrandmotherwalkedwithacane.

Ms.Burdockletsherheartpoundfortwentyminutesbeforeslowingtoawalk.Shepassesshopssellingher-mit crabs, tee shirts, and salt watertaffy,thencomestorestattheHappyApple,anaturalfoodscafé.Heresherevivesherselfwithacupofpepper-mint tea and a fruit-juice-sweetenedwholegrainmuffin.

Backatthebedandbreakfastshe


Ms. Burdock’s Ideal Summer Vacation

AnnCrediford

Room At cAsA de mAcRo mAgic Bed And BReAkFAst

gives themorningover toaspiritualquiet time.She is thankful formanyblessings,includinganice,longbreakfrom grating, cutting, chopping, andsteaming.

At noon the lunch tray arrivesbringingtempehfriedsteakwithcran-berry sauce, steamed sweet potato,andcollardgreenswithpurpleonion.Fordessertshesavorsawhole-wheatbrowniesweetenedwithbarleymalt.

In the afternoon shewalks bare-footat theedgeof thesurf.She letsherfeetsinkintothewetsandasshehunts for shells and smooth whiterocks.

Then she returns to her roomto get her easel, paper, and drawingpencils.Shesetsuphereaselon thebeachanddraws thepier, thebeach,the ocean, and two sailboats in thedistance.Ms.Brealizedafterpractic-ingmacrobioticsforaboutfiveyearsthat she had a latent artistic talent.She has enjoyed drawing and paint-ingeversince.

DinnerattheB&Bpresentssimi-larvegandishestolunch,thatis,typi-calmacrobioticfarewiththeempha-sisonwholegrains.Infact,allmealswillbeveganexceptforoneextrava-gance.

Onthelastdayofhervacationshefeastsonadeep-friedsoft shellcrabsandwichonabunattheFishMarketontheBoardwalkorasoftshellcrabsushirollataJapaneserestaurant.Shehasn’tmadeuphermindwhichitwillbe.After that special indulgence shewill stopone last time at theHappyAppleforafrozenapplesorbet.

Onthelasteveningofherdreamvacation Ms. B. takes a starlightcruisetoseedolphinsinthedeepsea.The boat leaves the dock at twilightandMs. B. is so enthusiastic she isshaking.

Thecruiseoffersachoiceofpizzaorhotdogswithsoftdrinks,butMs.Burdock has slipped into her purseabottleof springwaterandaveganlunchmeatsandwichonwholewheatbread.Shenibbleshappilyasthesungoesdownononesideoftheboatand

themoonrisesontheother.Soon two or three dolphins pop

up.Beforelongtheseaisroilingwithdolphinstotheexcitementofthepas-sengers.

Thefullmoonisthecolorofpinkgold and causes awide pink ribbontoappearonthesurfaceofthewaterfromthemoontotheboat.Attheendoftherun,alargedolphinleapsfromthewaterintotheair,curvesitssleekback, anddives into thepinkmoon-path.Ms.Burdock isdizzywithde-light.

The return to the dock in thegleamof the fullmoon isa relaxingtime.Ms.Burdockisrefreshedbytheairoftheopensea.Sheisinamarvel-ousmoodandbeginstolookforwardtobeingtransportedbacktorealitybyherlovedone.

Three days retreat from her rou-tine world is long enough. She willbecontenttopickupherparingknifeand stirring spoon back in her ownkitchen.

TOCOME:Ms. Burdock’s Appalachian Road TripMs. Burdock and Hurricane SandyMs. Burdock Goes to Paris

Ann Crediford first became interested in macrobiotics in Columbia, South Carolina with counselor Marcia Halpern. She can be reached via e-mail at [email protected].


Acid Alkaline Companion

presents a clear explanation of acid and alkaline theory,

how to tell one’s current con-dition, and numerous tables of the acid-forming or alka-

line-forming effects of various foods. Also included are life-style factors that contribute to or help neutralize excess

acidity.

new Book

$15.00 plus $2.50 shipping= $17.50

Many foods in a typical modern diet are highly acid forming and contribute greatly to declining

health. Most diseases, including cancer, thrive in an acidic inter-nal environment. The solution is

simple: Eat more alkaline-forming foods and less acid-forming ones.

This book tells you how!



[email protected]

YamazakiUmeboshi Plums

Top-quality California ume plums now available

$30 per lb plus shipping

Order from: George OhsawaMacrobiotic Foundation800-232-2372; [email protected]

www.ohsawamacrobiotics.com

CasadeLuzhasbeenaroundalong time. It is theoneplacethat Caldwell Esselstyn, au-

thor of Prevent and Reverse HeartDisease, makes sure he visits whenhe is in town. The CEO of WholeFoods,JohnMackey,lovesittoo,andisevenreportedtohavemodeledhissupperprogram(partofWholeFoodsWellnessClub)afterthefoodatCasadeLuz.There’snodoubtthefoodisgreat,butCasadeLuzoffersawholelotmorethanfood.

Casa de Luz means house oflight, and Casa de Luz is a beaconof enlightenment for theplant-basedmovement. Many people think ofhealthy,plant-basedfoodsasthecor-nerstone of a healthy lifestyle, butjustasahealthylifestyleincorporatesmore than just food,CasadeLuz ismorethanmerelyaplacetoeatveganfood.CasadeLuzatitsheartispartofthemacrobioticmovement, and rep-resentsasuccessandcommitmenttothebestthatmacrobioticsoffers.

CasadeLuzoriginatedinAustin,Texas over 20 years agowhenEdu-ardo (Wayo) Longoria II decided toprovide anongoing site for commu-nitygatherings.Atthetime,therewasanEastWestCenterinAustinwherepeople went for consultations, food,and events. When EWC closed its

doors,CasadeLuzsteppeduptofillthegapandovertheyearshasbeenthemeetinghouse for students, teachers,and families. Itexpanded tohouseaMontessorischool,yogaclasses,andtheNaturalEpicureanCulinaryAcad-emy.CasadeLuzcontinuestoevolvewith these and other programs andoffers rooms forgroups tomeet.Ontheircurrentcalendar,thereareclass-esforTaiChiandReiki,meetingsforBreastCancerandToastmasters,andevenadaylongworkshopforpeople

interestedinKarmaDogTraining.In February of 2011, a second

Casa de Luz was born. EstablishedinSanDiego,California and runbyEduardo (Wayo) Longoria III, thisCasadeLuzpromisestobeasimpor-tantand influential.Thewarmthandcharmexhibitedbyfatherandsonisapparentintheofferingsandstructureof both places; but even more thanthefoodorthebuildingisthevisioningrainedintheorganizationandthepartnershipswithinthecommunity.


Out and About

Casa de Luz San DiegoJuliaFerréPhotoscourtesyofKathySwaseyandCasadeLuz

dinneR At cAsA de luz in sAn diego

When asked about his ideas forthefuture,WayoIIsmiledandsharedhispassionabouttheUrbanCommu-nityDevelopment,anaturalgroupde-velopedtofoundingsustainablecom-munities.Morethanpeoplegatheringatabuildingtoeat,CasadeLuzisaplace where people gather in com-munity,where individuals can expe-rience macrobiotic vegan food thatisnourishing to thebody,mind,andspirit.Foodisimportanttocontributeto lasting health, true, but the deepfoundation ofCasa de Luz is in theimpactofongoingsupport thatCasade Luz provides—bringing togetherallages,alllevelsofexperience,andalllevelsofhealth.Nobarriersgetinthewayofconnection.

In San Diego, there is the samepotential for education and partner-ships as in Austin. The San Diegospace has ample room for teaching,with space for about 50 people, in-cludingaroomwithoverheadmirrorsandviewingscreensforcookingdem-onstrations and close-ups.NealBar-nard,withthePhysiciansCommitteefor Responsible Medicine, has spo-ken there.Various local and visitingmacrobiotic teachers, such as SheriDeMarisandJessicaPorter,haveheldclassesandareplanningmore.Inad-

dition, there is awonderful programheld inpartnershipwith theUCSanDiego School of Medicine, headedbyGordonSaxe,MD,PhD.Gordonis a preventive medicine physicianand nutrition researcher who worksintheCenterforIntegrativeMedicineatUCSD.HehasdesignedaNaturalHealing and Cooking program withextensiveinstructiontohelpfightandprotectagainstobesity,diabetes,can-cer,andotherdisorders,andhasplanstoimplementevenmoreprograms.

In addition to educationaloppor-tunities,bothsitesofferbooks,maga-zines, and other products supportiveofmacrobioticandnatural lifestyles.Allof theseareavailablewhenpeo-plecomeinforfood,themagnetthatdrawseveryonein.Allfoodisvegan,organic,anduniquefortheday.WhileCasadeLuzSanDiegooffersthemenights, no two days see the samemenus. Rather, nature is the menuplanner. Every day meals are avail-able at both locations; many peoplepurchase ameal ticket because theyeattheresooften.Foodisservedallday long; breakfast is available as abuffetandlunchanddinnerincludessoup, salad, and a platewith grains,beans, seasonal vegetables, and sig-nature sauces. Casa de Luz inAus-

tinhasitsowncookbookwithmanyof these sauces. Desserts, includingmany raw offerings, and beverages,includingorganicwineandbeer,areavailable,too.

Casa de Luz Austin has beenaroundformanyyears.CasadeLuzSanDiego approaches its first anni-versary inFebruary. Ifyou liveneartoeitherplaceorhaveanopportunitytovisit,takethetimetoenjoyamealand relax in comfortable ambiance.The food is outstanding. It has re-ceivednumerouslocalfoodreviews,placing it in 5 star ratings in veganandvegetarianpublicationsalike.

CasadeLuzisatrulyinspiration-almodelofsuccessinthemacrobioticandveganmovement. It sets a stan-dardforexcellenceandcomfort,bothfor thesingledinerandfordiners inthemidst of community, coming to-getherfornourishmentonmanylev-els.

Here’s a sample recipe from theCasadeLuzcookbook

nico’s Walnut sauceServe over grains or blanched

greens. To make more digestible,soaknutsbeforeusing.

1 cup walnuts¼ cup sweet white miso2 Tbsp brown rice vinegar or

lemon juice1 cup filtered water

Roast walnuts in a 350-degreeoven for 10minutes or until lightlybrowned.Stiroccasionallytopreventburning.Blend roastedwalnutswithremainingingredientsinblenderuntilalmostsmooth.



cAsA de luz sAn diego

The two arms ofmacrobiotics—foodandeducation—areca-

pableofnourishingtheworld.Healthy food brings energyand vitality into the body;stimulatingeducationenablesthemindtogrowandprosper.Whenbalanced,foodsupportsthemind and themind helpsselecthealthyfood.

At the Los Angeles con-ference held on October 13,2012, there was an opportu-nity to experience both as-pects—food to feed thebodyandinformationtonourishthemind.

This conference, the first hostedby Danny Kessler and Jeanne Bev-eridge,wasadaylongeventdesignedto satisfy both newcomers and ad-vancedpractitionersofmacrobiotics.SeniormacrobioticcounselorsDavidBriscoe and William Spear taughtalongsideprofessionalchefsEricLe-chasseurandPatrickGrossetandex-perienced instructors Jessica Porter,Sanae Suzuki, Laura Taylor, KarenBryson,andJeanneBeveridge.

In twelve hours, there was op-portunity to learn as much as youcould absorb from at least 8 weeksof classes.Participants choseamongcookingclasses(fourinall)andlec-

tures (five total) with topics rang-ing from “Foundational Foods” and“Home Remedies” to “The Spiritof Macrobiotics” and “TheYin andYang of Neuroscience.” The mealswere gourmet works of art—EricLechasseur, owner of SeedKitchen,catered both lunch and dinner. Inaddition, there were items to takehome. During the day, Gold MineNatural foods provided a variety ofpremium-quality macrobiotic foodsandSeedKitchenofferedsnacksandskin-care products. George OhsawaMacrobiotic Foundation had booksavailable.Attheendoftheday,therewerenumerousdoorprizes.

Thisconferencepromisestobea

regularyearlyevent,suretoaddtotheexcellenceofmacrobioticeducation already available inSouthern California. Peopletraveled from aroundLosAn-gelesandSanDiegobut therewere also attendees fromAri-zona and Northern California.For the first year this confer-encebrought together thebestofthemacrobioticworld,Cali-forniastyle.Thewarmsunandcool ocean breeze brought anairofambianceandrelaxationconduciveforlearningamidstagroupofpeopledevotedtothe

artofmacrobioticliving.For more information about up-

coming events in the Los Angelesarea, contact any of the followingfor individual classes and/or groupevents.

Jeanne Beveridge and PatrickGrosset, 7th Element Services, ca-tering, classesandcounseling:www.the7thelement.com.

EricLechasseurandSanaeSuzu-ki,SeedKitchen,cookingclassesandcounseling:www.seedkitchen.com.

JessicaPorter, hypnosis services:www.hipchicksmacrobiotics.com.

Karen Bryson and Laura Taylor,cookingclasses:[email protected];[email protected].


Out and About

Los Angeles ConferenceJuliaFerréPhotoscourtesyofDianeAddisonandJeanneBeveridge

JuliA FeRRe At the lA conFeRence

DavidBriscoe,counseling:www.macroamerica.com.

WilliamSpear, counseling:www.williamspear.com.

Gold Mine Natural Foods, mailorder quality foods and products:www.goldminenaturalfoods.com.

ThefollowingrecipesarefromJeanneBeveridge:

BroWn rice and daikon souP

½ cup dried daikon1 Tbsp sesame oil1 cup carrots, thin matchsticks1 cup onion, julienne1½ cup cooked brown rice6 cups watersea salt3 Tbsp sweet brown rice miso1 Tbsp umeboshi paste

Soakdrieddaikoninabowlofwaterfor10minutes,thendraindaikon.

Inapotoverhighheataddsesameoil,onceoilishotadddaikon,carrot,andonion,andsauté3minutes.Addgrainandwater,stirandbringtoboil.Addpinchofseasalt,reducetolow,cover,andsimmer20minutes.

Combine umeboshi paste andmiso in a small separate dish, dilutewith broth, add to pot, and cook 5minutes.

sWeet autumn kaBocha squash With raisins

4 cups kabocha squash, cut in small cubes

½ cup raisins1 cup water

¼ tsp sea salt½ tsp cinnamon

Add kabocha, raisins and water toamedium sized pot.Bring to a boiloverhighflame,addseasalt,andstir.Cover, reduce heat to low, and sim-mer for 30minutes.Add cinnamon,stir,andsimmerfor5minutes.

Yam, leek and arame salad

½ cup arame, soak in water to cover

½ cup water1 cup yam, julienne1 cup leek, sliced thin2 Tbsp tahini2 Tbsp olive oil½ tsp sea salt

Soakarameinwaterfor10minutes,thendrainandplaceinapotwiththe½ cup ofwater and bring to a boil.Cover and simmer for 10 minutes.Drainarameandplaceinlargebowltocool.

Steamyamandleekindividually,tillcolorpops, thensetasidetocoolinlargebowlseparately.

Whenarameandveggiesarecool,addtahini,oliveoil,andseasalt.Tosstogether.

BroWn rice1 cup brown rice (short, medium,

or long grain)2 cups of water pinch of sea salt

Wash, sort, and soak the brown riceovernight in water (or 6 to 8 hoursbefore cooking). Pour brown riceandsoakingwater intopot.Bring toboiloverhighheat,andaddsalt.Slipflame tamerunderpot, reduceflametolow,andcookfor45minutes.



JessicA poRteR, williAm speAR, And dAvid BRiscoe enJoy lunch

JeAnne BeveRidge mAking sAlAd At the lA conFeRence

good old Black-eYed Peas

In the Southern tradition, eatingblack-eyedpeasonNewYear’sDayissupposedtobringgoodluckfortherestoftheyear.Foradifferenttaste,Isometimesaddadashofthymealongwiththesalt.Serves6to8.

2 cups black-eyed peas (washed and soaked overnight in water to cover)

1 cup onion (chopped)8 cups fresh water3 cloves garlic (minced)1 jalapeno pepper (seeded and

chopped)1½ tsp sea salt, or to taste

Drain peas and discard the soakingwater. Bring peas, onions, and freshwater to a boil.Lowerflame.Coverandsimmerabout40minutes.

Add garlic and jalapeno pepper.Coverandsimmerabout20minutes.

Season with salt. Simmer a fewminuteslonger.

rice Walnut loafThis is a good dish to serve for

company or at holiday time. It canbemade one day ahead and reheat-ed. Slice and servewithVeryGoodBrownSauceorwithagravyorsauceofyourchoice.Serves12.

¾ cup water⅓ cup natural soy sauce2 cloves garlic (minced)½ tsp dried sage¼ tsp dried basil½ tsp celery salt¼ cup sunflower seeds (ground)2 tsp sesame oil4 cups cooked short-grain brown

rice

5 cups soft whole-wheat bread crumbs

1 cup celery (mined)2 cups onions, (minced)1¾ cups walnuts (ground)

Preheat oven to 350 degrees. Oil a9x12-inchbakingdish.Blenderizethefirst8ingredients.

Placericeinalargemixingbowl.Pour blended mixture over the riceandmixwell.Add bread crumbs torice mixture. Stir in celery, onions,andwalnuts.

Transfertotheoiledbakingdish.Coverandbakeat350degreesfor35minutes.Removecoverandbake10minuteslongertobrown.

VerY good BroWn sauceTurn your loaves and croquettes

into gourmet affairswith this sauce.Yield:1cup.

1 cup vegetable stock or water4 to 5 tsp arrowroot½ tsp maple syrup½ tsp toasted sesame oil2 Tbsp natural soy sauce

Combineallingredientsinsaucepan.Bring to a boil, stirring constantly.Cook2minutesoruntilthickened.

kale With ume dressingInsteadofUmeDressing,Isome-

timesliketomakeasimpledressingbycombiningequalpartsofumeboshivinegar and extra virgin olive oil.Serves4to5.

1 bunch kale (washed and drained)

2 cups boiling water1 Tbsp sesame seeds (roasted)

Ume Dressing1 Tbsp umeboshi paste

2 Tbsp oil1 Tbsp lemon juice (freshly

squeezed)¾ cup orange juice (freshly

squeezed)3 Tbsp raw tahini

Placekaleinboilingwaterandcookfor5minutesovermediumflame.

Drainkaleandchopcoarsely.Blendalldressingingredientsina

blender.Place kale in individual serving

dishes.Drizzle about2 teaspoonsofdressing over each serving and gar-nish each servingwith 1/2 teaspoonsesameseeds.

caroB tahini “fudge”A rich, fudge-like treat without

thechocolate.Yield:9squares.½ cup water4 Tbsp kanten flakes½ cup maple syrup1½ Tbsp kuzu½ cup carob flour½ cup raw sesame tahini1 Tbsp pure vanilla extract½ cup walnuts (chopped)

Placewaterinasaucepanandstirinkantenflakes.Bringtoaboil.Lowerflameandsimmer2to3minutes.

Place maple syrup, kuzu, carobflour, and tahini in a blender. Blenduntilsmooth.

Addblendedmixturetosaucepanandbringbacktoaboil.Lowerflameand simmer 2 to 3 minutes, stirringconstantly.

Removefromheat.Stirinvanillaandwalnuts.

Pour into an 8-inch-square dishand let cool before slicing intosquares.


New Year’s Good LuckfromNaturally Healthy GourmetbyMargaretLawson

ARIZONAPrescott:DavidJackson,MacrobioticsofArizona,POBox

12412,Prescott,AZ86304;[email protected];928-776-8364•Counseling,Lectures,CookingClasses.

Prescott:Prescott:CynthiaVann,GMCS,POBox10130,Prescott,AZ86304;928-778-3351;[email protected]•Counseling,lectures,cookingclasses.UniquePhysical,PersonalityIridologyandSclerologydiagnosistechniques.Findtoxins(microwave/radiation/drugpoisoning,heavymetals),weakenedorcloggedarteries,pre-aneurismcondi-tions.KushiInstituteandMacrobioticsAmericatrained.

Sedona:PearlPardee,ThaiSpicesNaturalRestaurantandCookingSchool,928-821-3377;www.ThaiSpices.com;[email protected]•Serving“NutritiousMadeDelicious”foodswithPearl’scookingtechniquesusingHermanandCornelliaAihara’smacrobioticprinciples.AvailableforLunch,Dinner,cookingclassesforgroupsorprivatesessions,partiesfacilities,andovernightstays.

Tucson:L.MarcHaberman,NaturalBed&BreakfastandRetreat,3150E.PresidioRoad,Tucson,AZ85716;888-295-8500;[email protected];www.tucsonnatural.com•Macrobreakfast/dinner,environmentallyfriendly,WIFI.

CALIFORNIA BayArea/Marin:MeredithMcCarty,HealingCuisine, P.O.Box2605,MillValley,CA94942;415-272-5525;

www.healingcuisine.com•FoodCoaching,CookingClasses,Lecturessince1977.AskmeaboutMulti-Pure

WaterPurifiersatadiscount.Co-directedEurekaMacro-bioticCenterfor19years,formerAssociateEditorforNat-ural Healthmagazine,award-winningcookbookauthor.

BayArea:PatriciaMurray;415-454-5280•BayAreaMacrobioticServices.Personalcounselingforprevention/recoverysince1968.KushiInstituteteacher1978-80.Therecoveryprocessonvideo.7-8a.m.hotline—weekdays.Seminars,classes,birthingthespirit.

Chico:GeorgeOhsawaMacrobioticFoundation,POBox3998,Chico,CA95927;800-232-2372or530-566-9765;www.OhsawaMacrobiotics.com•publisherofmacrobioticbooksbyGeorgeOhsawaandothers,Macrobiotics Todaymagazine,andannualcatalog.ConductstheannualFrenchMeadowsSummerCampeachJuly.

Fairfax:KerryLoeb,AlternativeHealthServices,20HickoryRoad,Fairfax,CA94930;415-454-6055•Counseling,Shiatsu,Classes.

FountainValley:PamelaBuonanotte,201ARoadrunnerLane,FountainValley,CA92708,www.ocmacros.com;[email protected];714-378-9418•Potlucks,MonthlyDinnersLectures.Kushitrainedmacrochefof-feringgroupandprivatecookingclasses.Personalchefservices,takeoutandDelivery.Shiatsumassageandyogaclasses.

Hollywood:7thElementServices;818-512-9195; www.the7thElement.com;[email protected]•

MacrobioticchefsandteachersJeanneBeveridgeandPat-rickGrossetaregraduatesoftheKushiInstitute.ProvidingMacrobioticeducation(personalorgroup),privatechefandfoodservices,lifestylecoaching,cateringandmore!

LosAngelesarea:Seed,1604PacificAvenue,Venice,CA90291;310-396-1604;www.seedkitchen.com•Organic,vegan,macrobioticcafebyEricLechasseur,renownedinternationalmacrobioticchef,andSanaeSuzuki,KushiLevel4graduatemacrobioticcounselor/educator.Opendaily,MacrobioticCommunityNightonceaweek,Eventinfo:www.loveericinc.com.

Oroville:David&CynthiaBriscoe,MacrobioticsAmerica/MacrobioticsGlobal,1735RobinsonSt,1874,Oroville,CA95965;[email protected];530-282-3518;fax530-871-2100•Interactiveinternetcourses,audio,videoandCDsforhomelearning.Certifiedcounselorandcookingteachercareerprograms.Excellentpersonalmacrobioticguidancebyphone,inpersonandonline.

PaloAlto:PeninsulaMacrobioticCommunity,GourmetVegetarianDinnersheldMondays,6:30pm,attheFirstBaptistChurch,305N.CaliforniaAvenue,PaloAlto•phone650-599-3320forreservations.

SanDiego:JeanRichardson,GoldMineNaturalFoods,7805ArjonsDr.,SanDiego,CA92126;858-537-9830;www.goldminenaturalfoods.com•Macrobiotic,organic,&heirloomqualityfoods,non-toxichousehold&body-careproducts,books&cookware.ExclusiveimporterofOhsawa®,themosttrustednameinmacrobioticfoods.Freecatalog,fast,friendlyservice:800-475-FOOD(3663).


Community Resources NetworkListings are supplied by the individuals and have not been verified by Macrobitoics Today.Readers are encouraged to use their own judgment in deciding whether to use the services and/or products listed.

SanFrancisco:JulieS.Ong;www.everythingmacrobiotics.com;[email protected];415-312-0241•AuthorofThe Everything® Guide to Macrobiotics(AdamsMedia,July2010).KushiInstituteLevel4graduateandBau-manCollegenaturalchef.Macrobioticcounselor,cook-ingclasses,acupressurepractitioner,spirituallifecoach,ordainedminister.

SantaCruz:DeirdreLancaster,93032ndAvenue,SantaCruz,CA95062;831-476-5975;[email protected]•Gour-metmacrobioticchef,26-yearsexperience.Shiatsu,Reiki.

SantaRosa:NorthBayMacroGroup/StephenStarkweather,1545MonroeStreet,SantaRosa,CA95404;707-542-9739;[email protected]•Monthlypotlucksandsocialgroup!Seewww.northbaymacro.org.

WestlakeVillage:DianeAddison,HealthEssentialsforNaturalLiving,4607LakeviewCanyon#101,WestlakeVillage,CA91361,818-706-1888,800-653-8881,[email protected],www.DianeAddison.com•Personal/privatemacrobioticnaturalfoodschef;cookingclasses.Productsincludesafe,traditional,far-infraredHeavenlyHeatSaunas,LympholineRebounders,waterandairfiltersandhand-pouredsoywaxcandleswithpureessentialoils.

CONNECTICUT Wallingford:BillKlar,203-430-1035;[email protected];

www.billklar.com•MacrobioticChef.KushiInstituteGrad,alllevels.Six-yearmetastaticprostatecancersur-vivor.ClassicallytrainedchefinFrenchandItalianfoodsfor21years.Macrobioticclassesorpersonalchefatyourhome.

Hartford:H.RobertSilverstein,M.D.,PreventiveMedicineCenter,1000AsylumAvenue,#2109,Hartford,CT06105-1794;860-549-3444•PreventiveMedicineCenter.

Statewide:JohnKozinski,MasterSeniorCounselor;413-623-5925;www.macrobiotic.com•Personal/Telephone/VideoConsultations,Classes,Qigong,Massage,Bodywork.

FLORIDA CoralGables(Miami):SandyPukel,HolisticHolidayatSea,

434AragonAvenue,CoralGables,FL33134;305-725-0081;[email protected]•40yearsexperienceofferingMacrobioticCounseling.Plusvacationswithapurpose:relaxing,educationalandspiritual—theultimategiftforyourbody,mind,andspirit.Contact800-496-0989orseewww.atasteofhealth.org.

FortLauderdale:GayleStolove,BS,RN,LMT,WhollyMacro;954-764-637;[email protected];www.whollymacrobiotics.com•KIGraduate,PersonalChef,FoodDelivery,Classes,Consultations.

FortMyers:Rev.KatiePowers;[email protected];239-810-8080•KushitrainedMacrobioticProfessionaland15yearcancersurvivor.Macrobedandbreakfast,dinnerservedwithreservations.Rebirthingavailable.

Melbourne:DavidKerr,ZenMacrobioticDojo,119EastBrevardDrive,#B,Melbourne,FL32935;321-725-4067;[email protected]•Philosopher,writer,scholar,histo-rian,39yearsmacrobiotic.

Miami:VerneVarona,[email protected]•SeniorConsultant.AuthorofNature’s Cancer-Fighting Foods and Macrobiotics for Dummies (Wiley,April‘09).

SarasotaCounty:Judy&LarryMacKenney,941-488-9509or941-525-4916;www.harmonyhavenhealingarts.com;[email protected]•KushiInstitutefaculty,ASATcertifiedholistichealthcounselors,21-yearcancersurvi-vor/thriver(freeDVD),AvelineKushiAwardrecipient,compassionatemacrobioticcounseling,hands-oncooking/menuplanning,personalizedworkshops,potucks,travelextensively.

HAWAII BigIsland:DianeKoerner,808-651-7988; [email protected]

retreats;www.vrbo.com/90588forenvironmentally-safevacationcottage.

Honolulu:KathyMaddux,3368PatyDrive,Honolulu,HI96822;808-988-7374;[email protected]•Chef,cook-ingclassinstructor,nutritionalandlifestyleconsultant.

IDAHO HaydenLake:JillMikael,GoMac;[email protected];208-

772-6240•Anusarainspiredyogainstruction,macrobioticcookingclasses,consultations.

ILLINOIS Chicago:Dr.JayStone,D.C.H.,M.B.A.,3166NorthLincoln,

Suite206,Chicago,IL60657-3119;773-665-4623;www.DrJayStone.com•ClinicalHypnotherapy,Macrobioticcounseling,instruction,cookingclasses.

Chicago:ShaunMcMonigal;[email protected];773-988-6876;www.midmac.info•KushiInstitutegraduateandcertifiedteacher.Consultations,experiencedmedicinalcook,privatechefservices,cookingclassesandholistichealthseminars,traditionalChinesefoodtherapies.

Chicago:GabriellaVerbovszky,BFA,MFA;312-927-2501;[email protected]•OrganizerofEuropeanmacrobiotic,veganseminarsandcookingclasses.Privatechef/caterer/educationalservices.Focusonwomen&children’sdietaryneeds.Foodsartfullypresented.


Mt.Prospect:SteveNakon,104SGeorgeStreet,Mt.Pros-pect,IL60056;847-590-1221;www.northwestyoga.org•NorthwestYoga–Classes,Workshops,Retreats,Indi-vidualConsultations.


INDIANA Indianapolis:CharleneNixon,1697StacyLynnDrive,India-

napolis,IN46231;317-481-0949•Macrobioticcuisine.

Indianapolis:MaryO’Farrell,MacrobioticsLearningCen-terofIndianapolis,317-255-0051;[email protected];www.ecoquestonline.net/sunbird•25-yearMacrobioticVeteran,HealingCooking;SurgicalSteelCookware;EnvironmentalIndoorProducts—washclothes,coldwater,nodetergent,destroying99.99%bacteria,dirt/odors,eliminateallergicreactionstodetergentresidue.www.laundryplus.com/sunbird;password:guest.

KENTUCKY BowlingGreen:GretchenCollins,270-783-8245or415-710-

3453(cell),[email protected]•Macrobioticstudygroup,lectures,workshops,cookingclasses,potlucks.

LOUISIANA NewOrleans:PhyllisParun,FoundatinfortheMacrobiotic

Way;504-949-8876;[email protected]•E-tutorials,Meditation,EffortlessQIExercise,Diet,Consultations.

MARYLAND Bethesda:MichaelRossoff,L.Ac.,43yearsexperience;

www.michaelrossoff.com.Counseling,acupuncture,andlectures.ForcounselingcallMichael’sofficeinNorthCarolinaat828-258-1883;www.MichaelRossoff.com•Forlecturescookingclassesandmealservice-onlycallJulietteTaharat202-337-0362.

MASSACHUSETTS Boston:WarrenKramer,28PerthshireRoad,#2,Brighton,

MA02135;617-562-1110;[email protected];www.Macrobioticsnewengland.com•MacrobioticCoun-seling,extensiveU.S.travelofferingseminarsandcookingclasses.StrengtheningHealthInstituteandKushiInstitutefacultymemberandMacrobioticEducator’sAssociationmember.

BostonArea:DavidHarvey;[email protected];978-459-6567•Macrobioticastrologycounseling,coveringallaspectsofpersonality,consciousness,andcharacter.ComprehensivelifestylerecommendationsforCareer,Finances,Romance,andmoreutilizingChineseNine-Star,Zodiac,andFateCalculation.Twentyyearsexperience.

FairHaven:DorothyRogers,166MainStreet,FairHaven,MA02719;508-990-0316;[email protected]•Shiatsu,MacrobioticCounseling/Cooking,Yoga,BedandBreak-fast.

Northampton:LindaWemhoff,29WilliamsSt.#2,Northampton,MA01060;207-691-7581;[email protected];www.MacrobioticCooking.com•PrivateandGroupCookingClasses.


Stockbridge:WilliamKlenk;www.9starki.com/will.htm;[email protected];617-620-0968•Counseling,Me-dicinalorGourmetCooking,CookingClasses,Shiatsu.

WesternMass/PioneerValley:RenatoWendel,L.Ac.,BoardCertified,PioneerWholeHealth,Conway,MA01341;413-665-4500•24yearsexperience,Macrobiotic

Counseling,Acupuncture,Shiatsu.

WesternMassachusetts:YukikoSato;Pittsfield,MA01201;413-464-4772;theberkshirevegan.blogspot.com;

[email protected]•CookingClasses,Meals, andDesserts.Willtravel.

MICHIGAN Westland:ValerieWilson,Macro-Val,6106NBerryStreet,

Westland,MI48185;734-722-4553;www.macroval.com•Hands-oncookingclassessince1997.Lifestylecounsel-ing,Instructionalcookingvideosandrecipes,Foodtogo,Potluckdinners,Specialeventsandgettogethers,Authorof“PerceptionsInHealthyCooking.”

MINNESOTA Minneapolis:GabrieleKushi,BFA,MEA,CHHP,AADP,

Minneapolis,MN55416;612-834-1476;952-915-1476;www.kushiskitchen.com;[email protected]•OnlinePrograms,CookingDVDs,Embracing Menopause Naturally,Counseling.

NEVADA Reno:NataliePalmer,Reno,NV89436;775-997-3018;

[email protected]•MacrobioticCookingInstruc-tion,KushiInstituteCertifiedInstructor.

NEW JERSEY Morristown:TheHealthShoppe,HerbShapiro,66Morris

Street,Morristown,NJ07960;973-538-9131•Headquar-tersforOrganicandMacrobioticFoods,andBooks.



NEW MEXICO Albuquerque/SantaFe:JaneSteinberg,AbsolutelyMacro;

[email protected];www.absolutelymacro.com;505-474-3896•Individualizedcookinginstruction,macrobioticcounseling,StrengtheningHealth/PhiladelphiaGraduate;PCRMcertification.

NEW YORK Manhattan,NYC:CarolAnneWasserman,www.GetHealthy-

WithCarol.com•Specializinginweightlossviatheuseofwholeandnaturalfoods.Faddietsdon’twork;eatingwelldoes!Visitwebsiteformoreinfoanddeliciousrecipes.

NewYorkCity:SusanKrieger,Lic.Ac.MS,19E65thStreet,Suite1B,NewYork,NY10021;212-242-4217or917-678-2484;[email protected];www.susankriegerhealth.com•IntegrativeMacrobioticHealth/NutritionCounselor/Teacher,Acupuncture,Shiatsu-Acupressure,Women’sHealth,OrientalMedicine.Internationallyrecognizedforover30years.Homevisitsavailable.Callforappoint-mentsortosponsoraworkshopwithSusan.

NewYorkCity:DanBecker,TCMCertified;212-496-6200,646-812-7810;www.holisticchef.biz,[email protected]•MacrobioticConsultations/HolisticChefServices-20+yearsExperience.

NewYorkCity:MarciaBerry;[email protected];347-429-0997•Macrobioticcounseling.Imakehousecalls.Cookingclasses.WorkshopsthroughoutNYC.Visitmywebsiteatwww.berryhealthyeating.com.

NewYork/NewEngland:WilliamKlenk;www.9starki.com/will.htm;[email protected];617-620-0968•Coun-seling,MacrobioticCooking,CookingClasses,TravelingCook.


NORTH CAROLINA Asheville:MichaelRossoff,L.Ac.,MacrobioticAssociation,

52RollingwoodRoad,Asheville,NC28805;828-258-1883;www.MichaelRossoff.com•43yearsexperience,macrobioticcounseling,acupuncture,specialclasses.

Asheville:LinoandJaneStanchich,101WillowLakeDrive,Asheville,NC28805;www.greatlifeglobal.com;828-299-8657•InternationalMacrobioticTeachers-Counselors,LicensedNutritionists,Authors,AvelineKushiAwardRecipients,offerconsultations,classes,andseminarsworldwide.Lino,aLicensedMassage-BodyworkThera-pist,MemberofKushiInstituteMacrobioticEducatorsAssociation,isMulti-lingual.

Asheville:WarrenandMarquitaWepman,16SpringHollow Circle,Asheville,NC28805;[email protected]; 828-299-7999;Winters:490TilfordW,DeerfieldBeach,

FL33442;954-708-2596•KushiInstituteGraduates,MacrobioticEducators’Association(MEA),lecturers,teachers.ForWarren’scookbook:“AManintheKitch-en,”aman’smacrobioticguidetopreparingmeals,sendcheckfor$23.45(postpaid)toWarrenWepman.

Saluda:HolisticHolidayatSea,SandyPukelandJohnBelleme,POBox457,Saluda,NC28773;800-496-0989or305-725-0081;www.atasteofhealth.org•VacationswithaPurpose:Relaxing,EducationalandSpiritual.TheUltimateGiftforyourBody,Mind,andSpirit.

NORTH DAKOTA Fargo:TochiProductsHealthFoodandSpecialtyProducts,

11112ndAvenueNorth,Fargo,ND58102;701-232-7700•Healthfoods,specialtyproducts,organicmerchandise,macrobioticessentials.

OHIO Cleveland:FrançoisRoland,ClevelandMacrobioticCenter,

1793RadnorRoad,ClevelandHeights,OH44118; 216-371-3222;www.ClevelandMacrobiotics.com; [email protected]•Macrobiotichealthcounseling,

lectureprograms,cookingclasses.

Cleveland/Columbus:OsbonWoodford,2273RiversideDrive,Lakewood,OH44107;216-280-0714;fax216-221-0565;[email protected]•Macrobiotic/spiritualcounseling,cookingclasses,massage,shiatsu.

OREGON Portland:YukaFukada,Portland,OR;503-635-3228;yuka@

goldenearth.org;www.goldenearth.org•Macrobioticcon-sultation,personalchef,energywork,intuitivereading.

Portland:MargoMassoudMarver,WellnessStudio,825NELaurelhurstPlace,Portland,OR97232;503-232-3281;[email protected];www.emargo.com•Reflexol-ogy/shiatsutreatments,cookingclasses,meals,Arbonneconsultant.

PENNSYLVANIA Devon:Sheri-LynnDeMaris,M.Ed.;[email protected];

www.teawithsheri.com;www.cedartreebooks.com;610-995-0595•MacrobioticCookbook/DVD,CookingInstructor,Lecturere,KI4Graduate.

Philadelphia:DennyWaxmanandSusanWaxman,1223S.2ndStreet,Philadelphia,PA19147;[email protected];215-271-1858•Macrobioticand9Kiconsultations,cookinginstruction,andmenuplanning.Authorof“TheGreatLifeDiet.”


Philadelphia:StrengtheningHealthInstitute,1149N.3rdStreet,Philadelphia,PA19147;[email protected];215-238-9212;www.strengthenhealth.org•StrengtheningHealthInstituteoffersawide-rangeofeducationalpro-gramstosupportandnurtureyourpersonalorprofessionalmacrobioticpractice.

Pittsburgharea:RosemaryTraill,CookingGreenwithRose-mary;[email protected];412-741-5167;

www.cookinggreenwithrosemary.com•CookingClasses,Counselor/Coach,Lectures,FoodisElementaryEducator.

TEXAS Austin:CasadeLuzCenterforIntegralStudies,1701

Toomey,Austin,TX78704;512-476-2535;fax512-476-0198;[email protected];www.casadeluz.org•StudiesinMacrobiotics,Classrooms,Auditorium,ConsultationRoomsavailableforrental,Books/MBhousewaresstore,MacrobioticBreakfast,Lunch,andDinnerprepareddaily.Yoga,Meditation,TaiChiandotherwholisticpractices.

Austin/Dallas:ChristyMorgan,AuthorBlissful Bites; [email protected];www.theblissfulchef.com 469-444-0822;•Veganmacrobioticchef,availablefor

travel,classes,coaching.

Dallas:MacrobioticCenteratLakeTexoma,MargaretLawson,129DeerCrossingDrive,Pottsboro,TX,75076;[email protected];www.macrobioticcenter.com;903-786-9100•Macrobioticcookingclasses,B&B,counseling,macrobioticsupplies,cookbooks.

VERMONT VermontandNewEnglandarea:AnnaBond,Touching

Ground,8WoodsRoad,EastDummerston,VT05346;[email protected];802-387-2341•Personalconsultsbyphone,online,inperson.Macrobioticteacher,counselor.Thirty-fiveyearsexperience.Cookingforlongevity,ethnicpickling/fermentation,gardening,qigong,wildfood/herbforaging,Nine-StarAstrology.Country-stylebedandbreakfast.

WASHINGTON Seattle:MichaelW.Chen,StarchedPress,P.O.Box30783,

Seattle,WA98103-0783;[email protected]•Re-writes,scripts,treatments,ideas,illustrations.

Seattle:TeresaRieland;[email protected];206-251-1293•Macrobioticeducation,supportandpersonalchefservices.sweetveg.org.

WISCONSIN Greendale:Dr.AllenC.OwenD.D.S.,5310W.LoomisRoad,

Greendale,WI53129;[email protected];414-421-1700•HolisticDentistry,EsotericHealing,BSFF,EFT.

INTERNATIONAL AUSTRALIA—Perth:TheGreatLifeCookingSchooland

MacrobioticCentre,SahajaandFrancoRubinich,41Peli-canRamble,Yangebup6164,WestAustralia;08-9414-9992;www.thegreatlife.com.au;[email protected]•CookingCourses,MacrobioticCounseling,Potlucks,AccreditedJourneyPractitioner.

AUSTRALIA—Sydney:KenMcLeanofShinSenDojo,59ABorniaStreet,Kensington;02-9387-5840;[email protected];www.shinsendojo.com.au•30yearsexperienceinMacrobiotics,AikidoandKiShiatsu.Full-timecentre.Macrobioticcounselingandcookingclassesavailable.

BELGIUM—SabineMartens,Hoefijzerlaan58,8000Bruges,0032-(0)50/382429,0032-(0)474/687757;[email protected];www.sabinemartens.be

•Pharmacist,macrobioticcounselor,groupandprivatecookingclasses.

CANADA—AliceFava;MacrobioticCenterofToronto;www.torontomacrobiotics.com;[email protected];416-932-1222•Macrobiotichealthconsultations,cookinginstruction,meals;MEAmember.

CANADA—ShaunaTrupp;Toronto;SheCooksMacro;[email protected];www.SheCooksMacro.com;416-534-4045•MacrobioticDeliciousness!Fun,playfulandinformative,Shaunaleadsapproachablegroupandprivatemacrobioticcookingclassesandprovidespersonalmacrobioticchefservicesforindividuals,busyexecutives,andvisitingcelebrities.KushiInstituteGraduate.

ISRAEL—SheldonandGinatRice,Jerusalem,Israel;www.TheRiceHouse.com;[email protected];9722-566-9367•Consultations,Accommodations,Semi-nars,Cooking,Shiatsu,Numerolgy,9*Ki,Coaching.

MEXICO—Cuernavaca,Mor.:LindaMoscona;U.S.tele-phone1-917-969-4565;[email protected]•“Bethechangeyouwanttoseeintheworld.”MahatmaGandhi.

MEXICO—PlayadelCarmen(nearCancun):MariaVicto-riaandJeanClaudePruvôt,[email protected]•MacrobiotichouseforrentinbeautifulPlayadelCarmen;twoair-conditionedbedroomswithindividualbathrooms,alargekitchen,anddiningroom;600mfromsandybeachandclearturquoisewaters.E-mailformore.

To advertise, contact:

Macrobiotics Today530-566-9765 or 800-232-2372 toll free,

e-mail: [email protected]


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Second Generation MacrobioticSenninEsko

I grew up in a macrobiotic

household eating amacrobiotic diet.Macrobiotics does not imply beingveganorvegetarian.Igrewupeatingwholegrains,beans,vegetables, andoccasionallyfruitsandfish.Wedidn’thave a microwave in the householdoreatpoorqualitysnacksandfoods.Most of our food was organic, andduringthesummer,manyvegetablescame from our garden or from lo-cal, organic farms. Not until I wassixyearsoldand in schooldid I eatfoodsofpoorquality.Theotherkidswere not familiar with macrobioticsandevenmadefunofmesometimeswhenIcametoschoolwithtofusand-wichesinmylunchbag.

My body was not used to foodswith preservatives and other chemi-calsinthem;ifIatethemIcouldfeelitandsometimeswaspronetocatch-ing thefluand thecommoncoldaf-terwards. Large amounts of refinedsugarandpoorqualityoilsandflourproductscreateanacidbloodcondi-tion where sickness can thrive. OnthosetimeswhenIdidgetsick,Iusu-allyrecoveredwithinaweek,Ithinkduetomyresilientbody.

Otherkidssufferedwithcoldsforweeks and sometimes even monthsat a time.Their parentsdidn’t knowthatcontinuingtotakefoodsthatpro-mote the acid blood condition andproductionofmucusduringsicknesswouldn’t improve their illness, thustheywouldtakecoldandflumedica-tionsfortemporaryreliefandcontin-ue theirpooreatinghabitsandoftenunhealthylifestyles.

TodayIstilleatamacrobioticdiet.IfIeatcarefullyforaperiodoftime

myphysicalwellbeingtremendouslyincreasesandIdon’tcatchviralsick-nessessuchasthecommoncoldwhenevery one of my friends has them.However if I binge on sweets anddrinkalotofcoffeeIknowthateven-tuallymy bodywill discharge and Iwillatsomepointfeel theeffectsofthebinging.

My mother, Bettina Zumdick,foundoutshehadLymediseasedur-ingthesummerof2011.Shehadbeenfeelingreallybadandhadswellinginmultiplejointsonherlegsandarms.Itwaspainful forherandshedidn’tknowwhatwaswronguntil shehad

abloodtest.ThedoctorwassurprisedandsaidthatapparentlyshehadhadLyme disease for years. The symp-tomshadn’tcomeforthuntilearlythatsummer.Shehadbeengoingthroughunusualamountsofstress,whichtooka tollonher immunesystemandal-lowed an opportunity for the Lymediseasetoflourish.

Mymotherhasbeenmacrobioticformore than twenty-five years andhadneversufferedfromanysicknessor disease before the Lyme disease.It was the first and caused extremepain inher joints. Itwas sobad shecouldn’tlifteitherofherarmsaboveher head without extreme pain. She

devised a specific and strict diet forherselfwithanumberofroutineexer-cises.Afterfollowingthiscloselyforaboutoneyear,shefeelsnopainany-more,andisasphysicallyfitasbeforetheLymedisease.

It takes devotion and self-dis-cipline to gain the full benefits of amacrobiotic diet. If someone con-tinues to eat foods containing massamounts of saturated fats and re-fined sugars it significantly reducesthe benefits of themacrobiotic diet.Mostprepackagedproductsareladenwithrefinedsugars,preservativesandother additives. Unfortunately manypeopletodaydon’tvaluehighqualityfoodsasmuchastheydoconvenienceandaccessibility.

Bothmyparents aremacrobioticteachersandcounselorsat theKushiInstitute.Myfather,EdwardEsko,hastaughtcontemporarymacrobioticsforover thirty years and lectures on awidevarietyoftopics.Hehasbooks,CDs, and videos on many of thesesubjects. My mother also lectures,givesconsultations,andisawonder-fulcook.Ihaveenjoyedhercookingfor over nineteen years. She studiednutritional science at the UniversityofMuenster in Germany while alsostudyingmacrobiotics and combinesherunderstandingof foodenergeticswith her understanding of scientificnutrition. She has just published abook titled Authentic Foods (avail-able from Amazon) that containsmanyofheroriginalrecipesandasci-entificandenergeticviewongrains,beans,vegetables,andseavegetables.

Sennin Zumdick Esko studies envi-ronmental science at Berkshire Com-munity College. He makes and sells handcrafted jewelry, is an accom-plished musician, and works at the Kushi Store in Becket, MA. Visit his website at: senninesko.com.


hARvesting Rice At south RiveR FARm in mAssAchusetts

George Ohsawa Macrobiotic Foundation1277 Marian AvenueChico, CA 95928-6914www.ohsawamacrobiotics.com

geoRge ohsAwAmAcRoBiotic FoundAtion

• promotes George Ohsawa’s teachings• publishes books, including Acid and Alkaline,

Basic Macrobiotic Cooking, Zen Macrobiotics• hosts the annual French Meadows camp

July 13-21, 2013 (early arrival July 12)• publishes Macrobiotics Today bimonthly• provides access to macrobiotic counseling• provides resource connections to people• maintains a presence on the world wide web at

www.ohsawamacrobiotics.com• has two e-mail addresses: [email protected]

and [email protected]• offers discounts to members

George OhsawaMacrobiotic Foundation800-232-2372; 530-566-9765

e-mail: [email protected]: www.OhsawaMacrobiotics.com

MeMbershipMembersoftheGeorge Ohsawa MacrobioticFoundationreceiveayear’ssubscriptiontoMacro-biotics Today,discountsonbookpurchases,discountedtuitionfortheannualFrenchMeadowsCamp,informa-tionalmailings,andthejoyofhelpingtocontributeintheFoundation’seffortstospreadmacrobioticsthroughouttheworld.Moreinformationatwww.ohsawamacrobiotics.com.

MakecheckormoneyorderpayabletoG.O.M.F.andsendto:Macrobiotics Today at the address above.U.S.membershipfee,$35peryear;elsewhere,US$50(airmail)

Name_________________________________________

Address_______________________________________

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Documents

macrobiotics · George Ohsawa Macrobiotic Foundation Special Members Michael Brown, Barbara Johnston-Brown, James Brunkow, Robert Carr Jr., David