Macrobiotics today june2014

macrobiotics T O D AY Spring 2014 Vol. 55, No. 2 $6.95 U.S. Printed in the U.S.A.

Spiritual

Macrobiotics Plus: • Strengthening the Immune System, Part 2

• Thoughts on Macrobiotic Healing • What is Spirituality?

• A Macrobiotic in a Raw World • Spring Cooking

Letters Dear Editor,

I appreciate the opinions expressed by Bob Ligon in his article on Strengthening Immunity (Winter 2014). However, in his article, Bob raises a number of questions I feel require clarification.

1. Bob uses the term “weak” immune system to propose a restrictive dietary approach, for example, eliminating “all forms of sugar and simple and refined carbohydrates.”

Bob, please define a “weak” immune system and provide corroborating evidence for your proposed restriction.

Classified JOHN KOZINSKI, MEA, www. macrobiotic.com. Available Worldwide/Regularly in MA, NY, NJ, CT, ME: 37 Years/30,000 students. Current, Progressive, and Integrated Macrobiotic Theory and Dietary Classes, Macrobiotic Health Counseling Options In Person, Skype, and Long Distance, Shiatsu, and Qigong (only Kushi Institute faculty member with 27 years of uninterrupted tenure as of April 2013 resignation). Home Office: Becket, MA 413-623-5925.

Correction In Jym Moon’s article in the Winter 2014 issue, we printed “RACN” and it should be “FACN” for Fellow of the American College of Nutrition.

Also, Jym Moon’s correct e-mail is: jymmoon@gmail.com.

2. Bob states: “For very deficient immune systems even rice syrup, barley malt, fruit, fruit juices, and amasake are best avoided/eliminated.”

Please note that the AIDS patients we worked with in New York City in the 1980s had severely compromised immune systems. Yet many were able to enjoy organic New York, New Jersey, and Pennsylvania fruit, plus occasional rice syrup and amasake (to ease sweet cravings.) Many of these patients saw improved immune function and several recovered completely.

3. I agree with Bob’s comments about cow’s milk and dairy compromising human immunity. T. Colin Campbell presents compelling evidence in The China Study that early consumption of cow’s milk tricks the immune system into attacking the insulin-producing cells of the pancreas, leading to Type I diabetes.

4. Bob’s insights on overconsumption of dry, baked, “crunchy” foods are appreciated. However, I take issue with his suggestion that occasional snacks such as organic rice cakes, popcorn, and puffed cereals be eliminated entirely. In my view, occasional intake of these high-quality organic snacks is not harmful and adds variety to the diet.

5. Bread is the staff of life. I take issue with the assertion that “good bread can place a strain on a weak immune system,” or that someone with a “weak” immune system should avoid all bread and baked flour products. In truth, whole grain sourdough bread is actually a living food with enzymes and probiotics that strengthen both intestinal function and natural immunity. With twice the protein of brown rice, whole wheat is an excellent source of high-quality vegetable protein.

6. Bob is correct in identifying the stress that heavy animal consumption exerts on the human immune system.

But why does he then contradict himself by asserting that cow or chicken bone stock strengthens immunity?

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Bob, can you produce evidence for such a claim?

7. In my opinion, animal bone marrow products (including gelatin and bone stock), are extremely yang and contribute to diseases of the human bone marrow, such as multiple myeloma, a cancer of the bone marrow caused by the uncontrolled growth of plasma cells. In multiple myeloma, cancerous plasma cells make too much of one specific type of immunoglobulin (an antibody protein). Large amounts of immunoglobulin in the blood can cause the blood to become thick and sticky (yang), leading to blood clots and other lifethreatening symptoms. Repeated consumption of bone-marrow-based gelatin products, like Jell-O and Gummy Bears, especially during childhood, is perhaps the prime contributor. Rather than resorting to animal bones, I urge macrobiotic counselors to discover and present high-quality vegetable and sea-vegetable preparations for strengthening immunity.

Thanks to Bob Ligon for raising these important issues and thanks to Macrobiotics Today for sharing the above ideas. ‒ Edward Esko Pittsfield, MA

Response Ligon,

from

Bob

I am very grateful for Edward Esko’s thought provoking comments regarding my article “Strengthening Immunity” in the Winter 2014 issue of Macrobiotics Today. His ideas made me think.

Generally Speaking I would call the content of this article “recommendations.” The recommendations were crafted to maximize a patient’s possibilities of establishing a strong immune system. I arrived at that set of recommendations from observing what worked for patients. If (continued on page 26) www.OhsawaMacrobiotics.com

macrobiotics T O D A Y

Features

Continuous publication since 1960 Managing Editor Carl Ferré

Associate Editor

India—Friends, Family, and Fortune . . . . . . . . 5

Julia Ferré

Julia Ferré

Publisher

George Ohsawa Macrobiotic Foundation

Special Members

Nancy Adler, Michael Brown, James Brunkow, Kelsey Brunkow, Robert Carr Jr., David Catron, Maria and Mike Chen, Michael Clennan, Michele Clifford, Packy Conway, Carl Ferré, Julia Ferré, Gus Ferré, Bob Fritz, Tim Galanek, Karen Garvey, Francine Harper, Joel Huckins, Susanne Jensen, Andy Johns, Regina Izyderczak, Sue Hunter, Beth Kaufman, Kathy Keller, Dan Lennox, Bob Ligon, Kathy Ligon, Kerry Loeb, Mary Lore, Chuck Lowery, Gerard Lum, Gracie Malley, Karen and Neil Malley, Saci McDonald, Peter Milbury, Anita Miner, Friedmar Moch, Robert Nissenbaum, Missy Peebles, Michael Potter, Pete Pulis, Fred Pulver, Jean Richardson, Michael Rossoff, Bob Ruggles, Sue Shimmon, Lino Stanchich, Laura Stec, Kathy Swasey, George Sweet, Hugh Tinling, Shirley Tung, Cynthia Vann, Verne Varona, Mark Vilkaitis, Kazuko Yamazaki, and Marketa Zeleznikova Underline indicates current Board of Directors Macrobiotics Today is published quarterly by the George Ohsawa Macrobiotic Foundation, 1277 Marian Ave, Chico, CA 95928; 530-5669765. Copyright ©2014 by the George Ohsawa Macrobiotic Foundation. All rights reserved. Annual subscription rate in the United States and possessions: $25; elsewhere, US$40 (air mail).

Yearly subscriptions with membership privileges (see back cover): in the United States and possessions: $25; elsewhere, US$40 (air mail). Single copies of back issues are available upon request for US$7, includes shipping. For subscriptions, address changes, and advertising information, write PO Box 3998, Chico, CA 95927-3998, or call 800-232-2372. For timely delivery, address changes must be received in our office by the 10th of the month preceding an issue.

Address editorial correspondence to PO Box 3998, Chico, CA 95927-3998. Send e-mail to: gomf@ohsawamacrobiotics.com. Manuscripts, photographs, and artwork are welcome. Submissions may be edited for clarity and space.

Postmaster: Send address changes to Macrobiotics Today, 1277 Marian Avenue, Chico, CA 95928.

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Strengthening the Immune System, Part 2 . . 13

Bob Ligon

Thoughts on Macrobiotic Healing . . . . . . . . . 18

Carl Ferré

What is Spirituality? . . . . . . . . . . . . . . . . . . . . 22

Jacqueline Ashmore

A Macrobiotic in a Raw World . . . . . . . . . . . . 24

Janine Atkinson

Spring Cooking . . . . . . . . . . . . . . . . . . . . . . . . 27

from The Dō of Cooking Cornellia Aihara

Departments Letters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Community Resources Network . . . . . . . . . . . . . . . . 31 Cover: Taj Mahal in India.

Cover photo by Julia Ferré.

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India‒Friends, Family, and Fortune Julia Ferré

M

y grandfather immigrated to the United States from India, and he and I have the same birth date. I have always felt a special connection to him and have always wanted to visit India. I am not the only one…many other people love India too. Mona Schwartz, senior macrobiotic teacher, has lived in India for over 20 years and is a longtime supporter of the George Ohsawa Macrobiotic Foundation. Every time she calls the foundation, I feel a bond with her, whether talking directly to her or hearing her messages via my husband Carl or the answering machine. Imagine my surprise when I found out that Mona and I share the same birth date too!

A few years ago, Carl and I were talking with Michael and Barbara Brown about making a trip to India.

Little did I know that our group would grow to include KK and AP—the original dream began to gain momentum. Yet plans laid for the future have their own way of manifesting. Barbara’s cancer returned and she passed.

KK made other plans. Carl needed to work, and AP’s mother-in-law was ailing and eventually she died. Would it be possible to go? As fate had it, Michael and I were the two lone surwww.OhsawaMacrobiotics.com

India and deepen macrobiotic understanding 4. Visit tourist sites

Julia’s

Julia Ferré

vivors of the original entourage of the pre-trip plan.

Michael and I decided to go for four weeks in October, 2013. We divided the trip into four main goals.

1. Connect with Julia’s family 2. Celebrate Barbara’s life and commemorate her ashes in a ceremony 3. Experience spiritual aspects of

family

Grandpa came to the United States in the 1920s to attend college. Afterwards, he married a German woman and began an American/Indian family.

Relatives told me that he had returned two times to India, discovered his family line, and had a family-lineage document that spanned a number of generations. That piece of paper was never found in his estate, but I had dreams that maybe I could search for and find such information.

Indian families are proud of their heritage. Records are stored in temples and because India has maintained its culture since the beginning of recorded history, it is possible to locate records that extend many generations back. In planning the trip, Michael and I allowed time to pursue such a search, not knowing if we would need to travel to various places like archaeologists searching for hidden treasure.

One relative in the United States connected me with a cousin in Mumbai, who connected me with more relatives. She told me there was a family association who would have

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information about the family roots. I asked if she could arrange a meeting with them.

The second night in India, still reeling from jet lag and a 12½ hour time difference, we met with the Dani Association for dinner. There were 10 of us, seated in a 5-star Indian restaurant served by tuxedo-dressed attendants, and eating course after course of prime Gujarati food. The bill was a modest 4,000 rupees (about $60) and I held my mouth closed at the reverse sticker shock.

But more shocking was the meeting. The head of the association sat across the table from me and smiled as he asked if I was looking for family information. I nodded and he signaled another member to open his satchel. What immersed was a document that measured about 3 feet by 4 feet. This laminated poster pictured

the family tree. The trunk and leaves contain names of relatives and ancestors. Generation 1 was at the root of the tree and dated to 662 in the Hindu calendar (about 606 AD). My grandfather was on one of the leaves, numbered at generation 45. There he was, nestled among leaves of his brothers, cousins, and uncles. Noticeably absent were his children. My mouth dropped and my tears flowed viewing this piece of paper. Here I was, looking for a lead of where to look for my ancestors, only to find the cache of all names and dates! I bowed my head in gratitude for the association who had researched and confirmed the information and freely presented it to me.

Then they asked about me. Who was this American woman with a different last name who was searching for roots? Women in India are often seen as property or ways to advance

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the male line. Some women are not seen at all. I pulled out my documents to give to them, humble photo copies of family pictures and a hand-drawn family line of the American relatives.

Then I saw their eyes moisten. The Association didn’t have any of this information. I had brought it to them and supplied the details of the U.S. branch of the tree.

I also brought them Macrobiotics Today magazine and copies of my books, Food and Intuition 101. They laughed when I said I was a hypnotherapist, and said respectfully, “You have charmed us with your information!” Me—I have found my family that boasts over 500 attendees at its reunions. Are you surprised that I want to plan another trip and attend such a party?

www.OhsawaMacrobiotics.com

Barbara’s Commemoration

Barbara Johnston-Brown was a good friend and macrobiotic associate. She discovered macrobiotics on the Holistic Holiday at Sea cruise in 2006 in her quest to regain health after cancer. Barbara was a superb cook and baker and she embraced macrobiotic living completely; she catered dinners, taught classes, and opened the Green Earth Café and Bakery, an organic vegan macrobiotic restaurant in Berkeley, California.

Unfortunately, Barbara became sick and she passed on Mother’s Day 2013. We celebrated her life in a memorial service at French Meadows camp in July 2013.

In June, Michael voiced his desire to make the trip. He packed some of her ashes to take along, not knowing what to expect or how he would spread them. Just like we had an open-ended itinerary due to my search for family, so was the itinerary open in regards to a ceremony for Barbara.

All roads lead to Rome, says the adage, and in the case of India, our road led to Rishikesh. Rishikesh is a holy city on the banks of the Ganges River. Ashrams line the shore, thousands of pilgrims flock the city, and the city rules forbid alcohol and meat.

The entire town feels festive and happy, and we saw more Europeans there than any other place in India.

The road to Rishikesh led through Mona Schwartz. Mona (see page 8) introduced us to Bhavan Ghandi and Bhavan introduced us to the Yogalaya ashram, where we met Vedanta and Diksha, monks who maintain the ashram and run the guest house. There we stayed for about $20 a night and $5 a meal and within walking distance of everything we wanted to see in Rishikesh.

Vedanta offered to perform an ash immersion ceremony in the Ganges River for Barbara. He brought flowers, ghee, and his prayer books, and Michael brought a photo of Barbara www.OhsawaMacrobiotics.com

Julia, Diksha, Vedanta, and Michael and her ashes. I contributed a crystal and took photos. Vedanta lit a fire and chanted for over an hour to bless Barbara, Barbara and Michael’s relationship, and any residual relationships from past lives spent together. Ashes and flowers and crystal were given to the river for blessings and purification. Later that evening, Michael and I joined in another ceremony on the river. We floated a bowl made of banana leaves and filled with flowers and candle, alongside many other people and their flower bowls, all of us adding blessings and gratitude for the waters of the great Ganga.

Michael Brown is a board member of the George Ohsawa Macrobiotic Foundation. He has helped with numerous projects and provided timeless advice. His goodwill was apparent in India also, as he offered to hold a feast for a local school that houses orphans and teaches the Hindu scriptures. At the feast, the boys sang verses with their teachers before eating a meal that included brown rice. This was the first time most, if not all, of them sampled something that many macrobiotic people take for granted.

Barbara would have been proud to witness another generation eating brown rice.

Macrobiotic Food Experience

I have been macrobiotic for over 30 years and it is a great foundation for health. I truly wondered how I would fare, as almost everyone cautions about getting sick in India. But I didn’t get sick (from food that is, I had a cold one day.) Perhaps it was luck, perhaps it was immunity, perhaps it was due to eating umeboshi plums regularly before going and while there. I packed items such as kuzu, Chinese herbs, and homeopathic supplies. I put one drop of grapefruit seed extract in each bottle of water to help prevent any unwanted microorganisms from developing. Michael brought capsules of hydrochloric acid with extra digestive enzymes, and tablets of activated charcoal, which absorb any toxins. We also brought along a few bags of dehydrated soups, macro bars, and packaged cooked brown rice. In addition, we were cautious about the water, and always used bottled water for drinking and brushing teeth. We avoided raw fruits and vegetables too, as they could have been washed with tap water.

Food in India is almost entirely vegetarian. All restaurants we visited had menus with choice after choice

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Macrobiotics Today SPRING 2014 7

Remembering Mona Schwartz photo by Michael Brown Mona Schwartz is a giant in the macrobiotic world. She is a Mona had a house in the mountains of India in Kashmir, long time senior teacher who has influenced many people, which borders Pakistan. With tears in her eyes, she lamented and at the same time, has receded into the depths of India how it was the most beautiful place she ever lived. With anand become relatively unknown in the current macrobiotic ger in her voice, she told how militants came and pointed circles in the United States. guns at her threatening her life. With pride in her composure, Mona is a living example of strength, perseverance, and she related how she stood up to them without fear; in fact, she healing. She left a difficult marriage and raised her children had conquered a fear much greater earlier in her life when alone. She had health challenges. She faced opponents. She she adopted a macrobiotic lifestyle and overcame the pain claimed her life and improved it due to her exposure to that tortured her body. macrobiotics and her life is a testament to the miracle that Even so, she had to flee Kashmir as a refugee, coversomeone embracing macrobiotics can experience. ing her hair with a veil so her blond locks wouldn’t reveal In the mid 1970s, Mona was suffering from thyroid her identity as a foreigner and leaving behind all belongings, problems, severe edema, and borderline leukemia. She was only to see her house go up in flames. wearing a neck brace from a serious car accident 5 years Mona’s tenacity helped her relocate and begin again, this previously, when she attended a macrobiotic dinner in time in Dehradun. She began teaching macrobiotics to local Philadelphia hosted by Denny people and counseling individWaxman. At this, which was uals into better health. She inher first macrobiotic meal, she fluenced local farmers to grow felt a renewed sense of life. brown rice and organic vegOver the next few months, unetables. She trained cooks in der Denny’s care and tutelage, the fine art of macrobiotic and she healed from her physical Japanese cuisine. Some of her ailments and regained hope that chefs left her home kitchen and her life could return. Slowly, were employed in the fine Japashe weaned from the medicine nese restaurants in Delhi. In that had become a staple part October, Mona had two young of her existence. Denny intromen who were cooking under duced her to Michio Kushi and her supervision and they preMona moved to Boston to work pared artful and delicious meals with him. A few years later, of tempura, soba noodles, and Mona moved to Florida and nori maki sushi, using local and with Sandy Pukel, opened the organic ingredients. first East West Center in Miami.

Mona had students who I visited Mona in India in Neelu Khanna, Julia Ferré, and Mona Schwartz became influential themselves, photo by Michael Brown October, 2013, and she named including Shonali Sabherwal, many friends and students—Aveline Kushi, Herman Aihara, author of The Beauty Diet. Shonali is a chef and counsel to Warren Wepman, Lino Stanchich—and with each memory, some of the greatest Bollywood stars. Another of her stuher eyes glistened with gratitude. Mona wasn’t feeling well dents is Neelu Khanna, who overcame breast cancer due to during my visit, and she refused to do an interview, yet she Mona’s counsel. Neelu then dedicated her life to giving back talked non-stop of her life, and with each story, I glimpsed to those in need; she is involved in educating homeless and more and more of why people were endeared to her. Her enorphaned boys and girls in Dehradun. thusiasm and her charisma sparked with life and hope that I left Mona’s house with tears in my eyes, grateful to macrobiotics could transform people, not only from weakhave finally met her and feeling inspired about my future. ness to health, but from despair to inspiration. Mona told After all, if she could leave the safety and comfort of the me more than once, “Julia, you must do something imporUnited States to live in a difficult environment in India, then tant with your macrobiotic teaching. Macrobiotics can really what was possible to do in my own life? I am only limited by change people. Look at how it changed me.” my mind, and witnessing that Mona had overcome countless Mona had a meditation practice (Transcendental Meditachallenges is freeing my potential too. tion) and she travelled with a group of other practitioners to We received the news that Mona passed on January 2, Asia, where she learned of the opportunities in India. She 2014. The pain she was feeling in October had never left. The decided to go and ended up staying in India for over 20 years, day we left, she told me not to worry, that she would be fine, not only maintaining her spiritual connections, but also inand that she hoped I would return one day. But somehow, I fluencing and inspiring local Indians about macrobiotics and felt I may never see her again. My gratitude to have made the connection between natural foods and health. the trip and to have made her acquaintance grows each day.

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www.OhsawaMacrobiotics.com

of veg entrées, if there was a meat entrée, it was often listed last. How unlike the United States where there may be only one vegetarian selection!

I never saw brown rice, but white rice was always available as well as dhal, breads, various vegetable dishes, and soups. Dairy foods and sweets were prevalent in every menu but it was easy to navigate around them. Spices were mild to hot, and all delicious.

Everything was prepared just before eating, and I loved everything from the chutneys to the samosas.

The best food we ate was at Mona’s table. Mona prepared tempura, brown rice nori sushi, and organic vegetables, which are apparently very rare. It was at Mona’s table that we discussed macrobiotics and came to understand that life in India is truly macrobiotic. Indians eat fresh food each day prepared from local and seasonal food. Every meal is balanced in proportions, tastes, and with the family in mind. Mona stressed that she taught her cooks to be calm and peaceful, and we witnessed this same state of mind in other places too. The Hindu scriptures have many suggestions about food and health, and one priest explained ideas that were reminiscent of macrobiotic teachings, such as food forms the body and the body houses the spirit, thus healthy food is the best foundation for a person’s spiritual growth.

Mona told many stories about her life in India and her dream for spreading macrobiotics among the people.

She was influential in persuading farmers to grow rice that was intentionally kept as brown rice, and she taught people how to cook it. She trained chefs who later were hired at Japanese restaurants in Delhi, and she maintained an active teaching schedule. Many of her friends came to visit and told of how Mona counseled them into better health.

Mona also made arrangements for the local paper for an interview. Food and Intuition 101 made the Hindustan Times. www.OhsawaMacrobiotics.com

Food Can Help or Hinder Spiritual Growth Hindustan Times, Thursday, October 24, 2013 Neha Pant *nehu.pant@hindustantimes.com Dehradun: The food we consume can help or hinder us in growing spiritually. And the emotions of the cook make a difference to the food we consume, said Julia Ferré, a food writer from the United States of America (USA).

Accompanied by colleague Michael Brown, Julia was in Dehradun recently to visit Mona Schwartz, a Doon-based organic food expert. In a conversation with Hindustan Times, Julia shared her mission in life, her visit to India and attaining spirituality through food.

“Each person is searching for ways to be healthy and happy. My work is to help people attain good health which is a foundation for having clear emotions, better thinking and ultimately understanding of the spiritual connection,” she said.

Julia’s grandfather was an Indian who shifted based to the USA in 1924 and eventually married an American. In India to trace her family history, she explained, “My India visit is all about my search for my family and spiritual roots. I visited my relatives based in Munbai who had a scroll of the family tree of the 50 generations spanning over the past 1500 years, which was incredible.”

And how does she intend to find her spiritual roots? “I’d be going over to Rishikesh next where I’ll be visiting ashrams and attending ceremonies, pugas, and havans,” said the acclaimed food author.

Also a certified hypnotherapist and Reiki master, Julia believes that “food has spirit.” “If food is grown in chemicals, it is not at all healthy for one’s body. One should try to eat what they grow,” she insisted. “Growing one’s food or visiting farmers’ markets is a wonderful way of staying healthy,” she added.

Julia has an interesting take on connecting food with spirituality. “Heritage is based on natural foods like rice and local or seasonal vegetables. Returning to natural foods allows one’s body to be more natural which makes it easier to connect with the spirit,” she said.

Haling organic food and saying no to chemicals, Julia signed off by declaring how the emotions of the cook make a difference to the food we consume. “When the cook is happy, it gives a gentle kindness to food. Don’t we all find the food prepared in the home by our mothers the best?” she concluded by questioning.

Julia has been helping people attain good health by embracing a macrobiotic lifestyle. She is known for her critically acclaimed food books: Basic Macrobiotic Cooking, French Meadows Cookbook, Food and Intuition 101 Volume 1: Awakening Intuition, and Food and Intuition 101 Volume 2: Developing Intuition. * repreinted with the kind permission of Hindustan Times.

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Macrobiotics Today SPRING 2014 9

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Most people visit the Taj Mahal while in India, and of course, we went there too. The Taj Mahal is the emblem of India, and is truly the magnificent building of legend. The building is entirely built of white marble and gems are laid into the stone in symmetrical and intricate geometrical patterns.

We visited the Ajanta and Ellora caves which are man-made temples hewn into solid rock. These temples are protected monuments full of religious statues and relief carvings, both Hindu and Buddhist, constructed between the 5th and 10th centuries.

Delhi is the capitol of India and home of numerous government buildings. We toured various grounds as well as the martyr sites of Mahatma Gandhi and Indira Gandhi, national heroes to the people of India.

Thousands of people visit these sites, and the streets and temples are crowded. There is very little personal space in India, although there is tremendous spiritual space. Every block

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has its temple, and many blocks have more than one. Some temples are as big as cathedrals in Europe, while others are small rooms. We even saw a temple with cows in it. For a few rupees you could feed the cows and receive a blessing.

Of all the sites we visited, one place deserves special mention—a natural cave 30 minutes from Rishikesh on the banks of the Ganga. In this cave, many monks meditate, and it is the site of a famous holy man who reached enlightenment. Currently, it is consecrated as a temple and people visit it to meditate. We had time to sit quietly inside and feel the peace and cool. It was more calming than you can imagine.

Lessons Learned

India is half way around the globe from California, whether you travel east or west. There is no further place one can go. It was odd to be on the opposite side of the world; the temperatures and humidity were hot and moist, very different from the dry mid-range California climate. At first, www.OhsawaMacrobiotics.com

it felt uncomfortable, but after a day in high moisture, my skin felt softer and my back eased.

India boasts over 1 billion people. People are everywhere—on the roads, in the temples, and in individual apartments. In each home that we visited, we saw three generations living together, and the youngest children sleep in the parent’s rooms. On the streets and on the trains, people maneuver around each other vying for the best spots. It was a lesson in standing up for oneself, rather than be humble and the last one on the train.

In India, one must go with the flow and maintain a respectable pace with everyone else.

The vistas opened my mind to new thoughts. The Himalayas are grand and took my breath away; however, the excessive air pollution clouds the skies and limits visibility. The oceans, the rivers, the valleys, the farms, the jungles, all had a pristine beauty that was marred with evidence of human kind. How sad to witness plastic bags and debris, while at the same time seeing colorful saris and clothing.

Women and men dress in clothing so bright that only their smiles were more joyful. If there is anything I learned, it is that humans can live in many conditions, and conditions of poverty or squalor do not diminish the human spirit.

People live their lives just like in America. Teenage boys watch the teenage girls, and everyone likes to visit attractions. In India though, the attractions are all spiritual. The many parades that caused traffic jams were all religious in nature, with their respective god(s) on a float, and music and fireworks. We attended a festival of over 4000 people dancing folk dances; there was a temple on site and people paid their respects to the presiding goddess. Unlike the United States, everyone was festive without alcohol, leering, or groping. There was an innocence and freshness about celebrating together in simplicity and modesty. Not to mention that it was www.OhsawaMacrobiotics.com

Henna Hands really fun to dance the folk dances, albeit clumsily!

There were many memorable moments such as the strangers who wanted to take pictures of us Americans, and we took the same photos of the Indian families. There were cows roaming through the traffic; vehicles honked, and motor scooters carried 3 or 4 people. I witnessed teenage girls buying cucumber slices from a street vendor, so vividly different from teenagers in the United States who consume soda when thirsty. One of my relatives found a street artist who applied henna to my hands.

India is a great place to learn about oneself. Everyone who travels there with an open heart and mind returns home with gems of wisdom and a renewed desire to live life to the fullest.

I have gained a deeper appreciation for my macrobiotic practice, knowing that it has helped me establish health and vitality to make such a trip. Meeting Mona has inspired me to continue teaching this great path to others, and meeting my family has deepened my connection to my heritage. Celebrating Barbara’s life has reinforced that life is truly precious.

But most of all, traveling to India has taught me the value of being in

the present moment. The trip started out with an open-ended itinerary, and ended with the understanding that each day is new and full of promise.

Unexpected things happen. New opportunities arise constantly.

Macrobiotics is a word that means great life. Life in India is grand. From palaces to apartments, big cities to little towns, major highways to dirt paths, the most memorable times were spent with the teachers. From the holy people, gurus, and swamis to the thousands of disciples and Mona Schwartz, there was never a dull moment. It was time well spent, learning about a different culture, and learning how people are the same wherever I go. I would go there again in a heartbeat.

Julia Ferré, CHT is a certified hypnotherapist with ACHE and Sylvia Browne. She is author of Food and Intuition 101, Basic Macrobiotic Cooking, and French Meadows Cookbook.

Julia will be teaching at the French Meadows Summer Camp, July 26 to August 3, 2014. See www.JuliaFerre. com for more information or contact Julia by e-mail at juliaferre@yahoo. com.

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Macrobiotics Today SPRING 2014 11

Kushi Institute Summer Conference

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• SPRING 2014

12 Macrobiotics Today

www.OhsawaMacrobiotics.com

Strengthening the Immune System, Part 2 Bob Ligon

A

strong immune system requires an integration of the physical and energetic dimensions of life.

In Part 1, the focus was primarily on diet and other physical practices regarding the immune system like strengthening the kidneys. Here in Part 2, the energetic dimension of strengthening the immune system— the mental, emotional and spiritual aspects of life will be the focus.

I’ll begin with a quote from Healing with Whole Foods, 3rd edition, by Paul Pitchford: “The single most important principle for strengthening immunity is an attitude of nonseparation in one’s personal life…When separation is felt between people, it is often because of unresolved emotional issues. This can be changed through sincere forgiveness followed by unconditional gratitude for everything that happens and has happened. According to traditional Chinese physiology, getting rid of old resentments clears the liver of obstructions, which in turn permits the smooth and vigorous circulation of protective and other Qi energies.

The cliché that we hurt only ourselves with anger is in fact a physiological truth. Once the work of resolving resentments is underway, the choices www.OhsawaMacrobiotics.com

Bob Ligon

for diet and lifestyle factors should fall into place. Without this work, one tends to eat and live in ways that support the old, unresolved patterns.” (p.

47)

Constraint

and

Flow

In Part I, circulation was presented as the foundation of health and healing, i.e., the bearing of blood, nutrients, micronutrients, and energy (life force) to the cells and transporting the byproducts of cell activity away from

the cells for elimination. Smooth and unimpeded circulation strengthens the immune system. Here, circulation will be a central idea as well, only now it will be specifically applied to the circulation of energy (life force).

To understand the workings of the immune system from the perspective of energy circulation, I use the concept of constraint and flow. Constraint can be anything physical, mental, emotional, or spiritual that is moving too slowly or is completely blocked.

How is constraint experienced?

If you try, or desire, to do, say, think, feel, be, go toward, move, change or express anything and you feel impeded, blocked, frustrated, diminished or depleted in any way, that is constraint. Energy constraint can come from mental rigidity and arrogance, emotional resentments and disappointments, and spiritual conflicts. Examples are, anger at some perceived injustice, holding grudges, insufficient emotional and/or physical affection, paralyzing fears, doubts, or worries, tightness with money, emotional clutter and confusion, and crisis of spiritual beliefs.

Many, if not all of us, have experienced these kinds of energy constraint.

Such constraint prevents the free flow of energy and blood. In this way, con-

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Macrobiotics Today SPRING 2014 13

straint that has an energetic origin can eventually become physically depleting and lead to pain, organ dysfunction, and the 10,000 diseases, as the sages would say. Constraint takes us out of the harmonious flow of energy in body, mind, and/or spirit and weakens the immune system leading to inconvenient or uncomfortable results.

If constructively interpreted, such experiences can be understood as an alert that we are out of balance—information, if acted upon, that can save us considerable suffering.

Conversely, flow is the free, harmonious, balanced transformation of energy and blood. In contrast to constraint, flow is characterized by change, transition, transformation, flexibility, adaptability, fluidity, forgiveness, and gratitude. Choosing options that provide flow in life energy enable growth, development, health, and mental, emotional, and spiritual wellbeing. A constant state of flow may not be possible in the physical

world but we can get better at it, experiencing it to a greater degree, more frequently, and for longer periods of time.

Decision Making

I will discuss the process of creating flow in more detail further on, but a word about decision making here is appropriate to understanding the role of constraint and flow with regard to energetic health.

We live in a relative world, a dualistic world. A concept of analysis like yin and yang is an example of our perception of dualism. All experience we encounter in the physical world is dualistic—a front and a back, an up and down, right and left, hot and cold. When making a decision, distill the complexity of choices down to an “A” or “B” choice—just two choices.

If you reflect and think about “A” and “B” carefully, one of them will feel like constraint, one will feel like flow.

The difference between “A” and “B”

may be very fine, but there will be a difference. Nothing in the relative world is exactly 50/50, just like yin and yang; there is always a preponderance of one or the other. So it is, that the preponderance of constraint and flow can be recognized between two choices. One option will have even the slightest edge of flow energy. Even, and especially, if the flow option flies in the face of practicality, acceptability, or ego desire, have the courage to follow the energetic truth that the flow option is the healthier choice. Much pain and suffering can be avoided.

Personal Truth George Ohsawa

and

I have observed that identifying the deeper truth and reality of a situation relieves energetic constraint and promotes flow. Indeed, the reluctance to acknowledge the truth of a matter is the most profound form of constraint.

It literally chokes and even blocks the

“A Macrobiotic Classic” – Michael Bauce; “Brilliant” – Christine DeRocher; “The Finest Book on Natural Healing I have read in 25 years of Chiropractic Practice” ”-JB Vaughan DC; “Learnt more in the first 20 pages than I have in two years of study” - student ; “I read your book very hungrily as your perception is so clear and rarely have I come across the 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 Medicine” is a beautiful book, in my opinion one of the more important books about macrobiotics written since Ohsawa” – Isobel Carr Available at any online or regular bookstore or from http://www.alchemycalpages.com Also I have available DVD’s of talks I have given on Yin and Yang, Five Transformation Theory, Facial Diagnosis, Healing/Illness/Disease, Ginger Compress Demonstration. They are $12 dollars each and run upward of 2 hrs For a complete list and discounts for a multiple order please e-mail me at kaareb@mac.com

• SPRING 2014

14 Macrobiotics Today

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flow of energy and blood. Truth here is one’s personal truth—what each of us knows in our heart to be true and right. It may not make sense to anyone else, but it doesn’t have to, it is a truth that is personal and unique.

I believe we ignore, deny, or deflect that truth at our peril. To deny one’s truth is to constrain life force. And to knowingly constrain life force will give rise to the 10,000 diseases. This is the energetic view of health.

Furthermore, acknowledging personal truth is a way of communing with divine energy. When we connect with that divine energy we feel whole; we know our purpose in this life; we

“Acknowledging personal truth is a way of communing with divine energy. When we connect with that divine energy we feel whole; we know our purpose in this life; we know we are on the path of our true destiny.” know we are on the path of our true destiny. Choices that align with this divine energy take the form of something we simply “can’t not do.”

Framing a choice as something one “can’t not do” is stronger than viewing a choice as something we “must do.” “Must do” implies some form of coercion or obligation—a choice we might resist, regret, and later attempt to change. “Can’t not do” is utterly disarming and compelling.

After much study, experience, and reflection, when we submit to the truth of a choice that we “can’t not do,” our conscience is clear and our mind and spirit are free; and, all will come to good because that decision is derived from that which will always create www.OhsawaMacrobiotics.com

life—life force, divine energy. This is flow. A strong immune system is a facilitating side effect to this larger spiritual connection.

To my understanding, it is this kind of freedom that George Ohsawa was so intent on teaching to the world. Listening to Herman Aihara talk about his time with Ohsawa, what most impressed me was that Ohsawa taught people how to think, to develop good judgment. Ohsawa would lecture, pose questions to his students and would reward the response that came from individual original thinking. Even as Ohsawa taught the order of the universe, I imagine he charged his students to “See for your self.”

To me, this is another way of talking about personal truth. See for yourself!

What makes sense to you? What is it that you “can’t not do” in life?

Personal Examples

and

Discover what millions of men, women, and children around the world have found – the macrobiotic path to “Infinite freedom, absolute justice, and eternal happiness.”

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Clinical

About 25 years ago when I was working at GOMF in California, I received a business proposition that would have required me to move to the Midwest. On the face of it, the proposition was appealing, but I had reservations. I continued to override those reservations as the constraint around the project mounted. A week before I was to move, I was surrounded by all my packed-up belongings in my apartment when I discovered that I was laying flat on my back on the living room floor. I couldn’t move. Gravity (energy) was pinning me to the floor. And yet, I overrode that piece of information and continued with preparations to move. Three days later the engine in my car blew up. It would take three weeks to repair. Then, I finally got it. I called the person who made the offer and told him I couldn’t come. Interestingly, when I finally “got it” I felt so light, relieved, like this had been the correct decision all along. It had just taken a little suffering to discover it.

Clinically, there are two examples of constraint that I often encounter.

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George Ohsawa Macrobiotic Foundation PO Box 3998 Chico, CA 95927 800-232-2372 or 530-566-9765 530-566-9768 fax

www.OhsawaMacrobiotics.com

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Macrobiotics Today SPRING 2014 15

One is the reluctance to speak up. I see this tendency mostly in women.

Migraine headaches, thyroid issues, and heart and respiratory problems are a few examples. This person continually stuffs her true feelings and thoughts creating a pressure cooker of resentment. Then one day, one of the above symptoms mysteriously and inexplicably appears.

Another example, exclusively in men, is prostate issues. I’ve worked with many cases of prostate symptoms or cancer over the years. In every case that I have encountered, the patient remarked on physical intimacy frustration. This is not to say that all men who experience intimacy frustration have prostate issues, but I have not seen a case of medically diagnosed prostate symptoms that did not have intimacy frustration as an accompanying experience.

years; specifically, that she was intellectually inferior because Jane only had a master’s degree and her partner had a Ph.D. Eventually, both she and her partner destructively acted out and the relationship came to an end.

Further investigation revealed that Jane had been involved in two other relationships with a similar outcome.

The deeper truth that had eluded her was that she had been trained by her mother to be a pleaser when she was growing up and had not been given encouragement or praise as a teenager. Jane reported numerous instances from her childhood and adolescence when her mother had criticized her

“I have identified three stages or processes that have been helpful in reducing the constraint and restoring the fow of energy—the flow of life and vitality.”

Engendering Flow— Stage 1

I have identified three stages or processes that have been helpful in reducing the constraint and restoring the flow of energy—the flow of life and vitality. The first stage is recognition that constraint exists. This usually entails becoming aware of a long-practiced pattern of relating to the world. For example, I see many patients who report being harshly criticized as children, usually by a well meaning, but overbearing parent. Since virtually all children seek to gain approval from parents, enduring criticism and striving to please and remove that criticism becomes a motivation for many decisions and can set up a similar pattern in adult situations and relationships.

A patient, call her Jane, came in one day without any particular physical issue. Jane was actually quite healthy, fit, and athletic; however, emotionally she was a wreck. Her chief concern was that she was sad much of the time and prone to sudden bouts of weeping. Jane’s partner had verbally abused her for a number of

with opinionated verbal abuse such as, “Wearing sporty clothes make you look plain, why don’t you wear more attractive girl clothes.” As an adult then, Jane accepted verbally abusive behavior as normal, even as an expression of love. When she recognized that this pattern of verbal abuse was a constraint in her life, she was on her way to healing.

Stage 2

After a constraining pattern is recognized, the second stage is to garner the honesty to validate those perceptions. I have seen many people recognize a pattern of constraint only to trot out a sophisticated stream of rationales why the pattern can’t or shouldn’t be changed. Denial, deflec-

• SPRING 2014

16 Macrobiotics Today

tion, defensiveness are the adversaries of honesty. Interestingly, I find that the more intelligent someone is, the more clever the denials and deflections. And truly, the only way to transcend such rationales is to unwaveringly focus on one’s personal truth of a situation. Cleverness, denial, and illusion always and eventually yield to one’s personal truth. I have come to understand that such truth, unique for each of us, is the direct connection to the divine that we all are capable of knowing. It is, in macrobiotic terms, the order of the universe.

Following the example above, when Jane honestly validated to herself that her partner’s/mother’s verbal abuse was opinion and not her own personal truth, she understood, for the first time, that her own personal truth was more important than her partner’s/mother’s opinion. This validation was an essential second stage in transforming constraint in to flow for Jane.

Now, we are ready to move on the third stage.

Stage 3

The third stage is likely the most difficult for most people, but also the most healing—always a front and a back. After recognition and honest validation of constraint, then it is time to take action. This is the time when one’s longest held, deepest, and most upsetting fears will emerge.

Those fears’ job is essentially to prevent us from making change. We who are still in the physical world avoid change; we much prefer status quo.

Change means we will have to give up something, but it also means that we get or create something new. Constant change in the universe is the one reality on which we can all agree. To change is to mirror the order of the universe, to align ourselves with Qi, prana, life force…that energy which only knows creation, always transforming, always moving, always growing, always evolving whether it is the workings of a single cell, our www.OhsawaMacrobiotics.com

consciousness, or the chemical transformations in a distant star.

Taking action means we must confront our fears and move through them. To allow fears to inhibit is to enable constraint. To push through fears guided by one’s personal truth creates flow. Then we have the opportunity to reinvent ourselves with our own true, unique vision. Such change is beyond exhilarating. It is, in a spiritual sense, to know divine energy.

In those moments of conscious true change we transcend the duality of the physical world and experience the oneness of all things—our personal energy streams unimpeded in consonance with Qi, prana, divine energy— the order of the universe.

In the example above, this meant that Jane had to speak up to opinionated criticism. It meant changing the dynamic of a primary relationship (partner, mother). It meant saying to her partner that she would no longer accept the opinion that she was somehow inferior and to her mother that, while she respected her views, her personal truth was different. Jane bravely faced the prospect of disapproval or withdrawal of love for the sake of living her personal truth. Indeed, she and her partner split up, but the relationship with her mother survived. As she reported these conversations, her face relaxed and she sat up straighter.

Attachment

and

Will

I attribute the following thought to Buddhism, “Attachment is the source of all suffering.” Which brings me to two final considerations. Taking action may mean that a long-standing situation will change. Anyone who has been in a long-term relationship knows how intertwined a relationship becomes and how daunting and fearful it is to change or dissolve that relationship; but, if that is where the truth of the matter takes you, then you can’t not make the change. To knowingly continue to endure constraint may set the stage for the 10,000 diseases. www.OhsawaMacrobiotics.com

So when one takes action, one must exercise non-attachment. Release attachment to the consequences of your action. You must believe that action taken in truth and honesty will ultimately come to good because such change reflects and comes from the order of the universe and from the Qi, prana, divine energy that animates all life.

After all that has been said here, what everything turns on is the exercise of will; at some point we must make a decision and act. Change doesn’t just happen; we must initiate it in our own unique vision, our personal truth. This requires clarity, courage, and force of will.

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Take Heart

I’d be the first to admit that this is heavy stuff. But it only appears so because the action finally taken is redressing many years of accumulated constraint. As this process is integrated into how one relates to life and spirit, it becomes less disruptive and tumultuous. Integrating the energetic and physical dimensions of life is an effective way to strengthen the immune system and pave the way for health, wellbeing, and fulfillment.

Bob Ligon worked at the George Ohsawa Macrobiotic Foundation and Vega Study Center from 1989 to 1993 and was an editor of Macrobiotics Today from 1992-2000 and is a lecturer and counselor at the annual French Meadows Macrobiotic Summer Camp. He studied acupuncture and herbology graduating from Pacific College of Oriental Medicine in San Diego in 1998. He integrates his knowledge of macrobiotics and Chinese Medicine in his diet, lifestyle counseling, and life coaching.

Currently, Bob practices Traditional Chinese Medicine in Akron, Ohio and does counseling and life coaching by phone. He can be reached at 330-6963385 for telephone appointments.

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George Ohsawa Macrobiotic Foundation PO Box 3998 Chico, CA 95927 800-232-2372 or 530-566-9765 530-566-9768 fax

www.OhsawaMacrobiotics.com

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Macrobiotics Today SPRING 2014 17

Thoughts on Macrobiotic Healing Carl Ferré

S

ometimes macrobiotics works and sometimes it doesn’t. When someone uses a macrobiotic practice to heal a disorder, trumpets are sounded, articles and books are written, and appearances scheduled.

When someone uses a macrobiotic practice and fails to achieve a remedy, all too often the person is ridiculed for lack of understanding and for not practicing properly. When a macrobiotic teacher gets cancer or heart disease and later dies as a result, explanations are few and a full understanding next to impossible to decipher.

How people react to a “success” story or to a “failure” depends largely upon their view of macrobiotics in general and of macrobiotics used for healing in particular. In reality, there are as many ways to practice macrobiotics as there are people. This article examines three of the ways macrobiotics is practiced and how these ways influence one’s understanding of macrobiotics and healing.

Most people practice some variation or combination of these ways. A more complete explanation of macrobiotic healing may be found in my book, Essential Guide to Macrobiotics, or in Essential Ohsawa.

Carl Ferré

Macrobiotics

• SPRING 2014

18 Macrobiotics Today

as

Diet

For many people macrobiotics is primarily a diet. The so-called “standard macrobiotic diet” provides lists of foods that are okay to eat and lists of foods to avoid along with foods that are for occasional use. Originally, these lists were provided as suggestions or recommendations while one was learning macrobiotic principles.

Over time, the lists have become more like rules and the principles less studied and less understood.

This approach has its strong points. Macrobiotics becomes more accessible to people and easier to follow. Thinking is not required. Just follow “the” standard diet and accompanying way of life suggestions and all will be well. Many people now follow macrobiotics in this way. In fact, searching the Internet for a definition of macrobiotics one finds: “the use or theory of a macrobiotic diet.” The downside is that there is little depth of understanding of the principles for when things don’t go as expected.

Many people begin a macrobiotic practice because of an illness. They blindly follow the lists in books or go to a macrobiotic counselor who adjusts “the” diet based on the client’s condition. Some macrobiotic counselors insist that the ill person study macrobiotic principles in order to gain greater understanding but most people just want to be told what and how much to eat.

The dietary approach for healing is equivalent to physical or symptomatic medicine: the use of a mechanical method to cure one’s symptoms—in this case a static macrobiotic diet. Anyone who follows such an approach is considered to be “macrobiotic.” This type of macrobiotic practice has the most restrictions in terms of diet and www.OhsawaMacrobiotics.com

lifestyle because only foods and activities that are thought to be beneficial to almost everybody are included in the approved list. Often, people only eat those foods from the approved list that they like. This action can lead to a very restrictive diet and nutritional deficiencies. Moreover, responsibility for one’s health is given over to someone else—either a macrobiotic counselor or to lists in a book.

When a person doesn’t improve or gets sicker, he or she blames the counselor or “the diet”—in other words, macrobiotics didn’t work.

Responsibility for such “failures” lies with macrobiotic literature that is unclear, leading to unreal expectations, and with counselors who have

“One of the foundations of macrobiotic healing is the idea that health is the normal condition of all living beings.”

limited time to explain macrobiotic healing in a more complete way. The ill person who is looking for a quick, magic cure of symptoms would be better served by more education than stricter recommendations.

One of the foundations of macrobiotic healing is the idea that health is the normal condition of all living beings. We live because we eat. Decline in health begins from within as we eat altered foods that are grown or processed with toxic chemicals. Blood is renewed at 10 percent per day. Thus, if we eat natural (unaltered) foods in the right quantity that have been prepared properly, in ten days our blood is renewed. Better blood leads to improved organ function and thus to greater health.

It appears so simple: eat primarily www.OhsawaMacrobiotics.com

whole grains and fresh vegetables, little or no animal foods, stay away from refined sugar and other extreme foods, control liquid intake, and all will be well. If only it were true. The problem with this method is that practice without a theoretical understanding is dangerous. Study of macrobiotic philosophy and principles needs to begin before or at least on the first day of macrobiotic practice.

Macrobiotics Philosophy

as

Followers of George Ohsawa view macrobiotics as a study of universal principles. Ohsawa taught the order of the universe, the logarithmic spiral, the unifying principle of yin and yang, and the levels/stages of judgment as tools to increase understanding and elevate consciousness.

Macrobiotic dietary suggestions such as the standard lists are viewed as beginning guidelines rather than hardand-fast rules to be followed blindly.

Each individual decides foods to eat (or avoid) based on his or her condition and purpose. Macrobiotics as philosophy is more of a style. All foods are usable within a philosophical macrobiotic practice. One person may decide to be vegan. Another person may include animal foods. A longtime vegan may start eating meat when needed. A longtime meat eater may become vegan. Everything is possible and is “macrobiotic” as long as macrobiotic principles are used.

When someone with a philosophical macrobiotic practice becomes sick, he or she uses macrobiotic principles to decide what changes to make. Consulting with a macrobiotic counselor is okay but is not required. There are few restrictions on what one does.

For example, when Michio Kushi got cancer, he used radiation treatments as part of his remedy. He controlled the treatments and combined them with his other actions based on his macrobiotic understanding.

Macrobiotics as philosophy is equivalent to theoretical or educa-

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Macrobiotics Today SPRING 2014 19

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tional medicine: the improvement of judgment to establish control over one’s health—in this case the use of macrobiotic principles. An advantage of this method is a wider selection of foods and activities from which to choose. As long as macrobiotic principles are applied, any food that helps a person gain better health is used, including foods on the avoid list. One disadvantage is the time it takes to understand what many view as a complicated theory.

Using a philosophical approach, dietary-caused diseases are seen as a result of violating the order of the universe through faulty judgment in eating and drinking. Specifically, we consume too much yin, too much yang, too much of both extremes, or too much acid-forming foods. Disease is viewed as a barometer of our mistakes. The cure is simple: quit violating the order of the universe.

Learning macrobiotic cooking is fundamental and is a good way to learn how to use yin and yang.

Educational healing appears to be much more complicated than using “the” standard diet. The philosophy itself is not complex but the application is. Health depends directly on one’s understanding and accuracy.

Thus, when sickness prevails and a cure is not realized, the ill person is left with no one to blame but himself or herself. Very few people can do this. It is much easier to blame macrobiotics for being too complicated or for promising something it can’t deliver.

No matter how well one understands macrobiotic theory, if it is not practiced, it is useless. Many macrobiotic teachers and counselors who well understand macrobiotic theory choose to violate the order of the universe. Sickness is the result.

No one is immune. Ohsawa himself predicted his death three years before it happened. The reason he gave was because he felt he had violated the Order of the Universe too often.

Without a more complete understanding of macrobiotics, it is difficult to comprehend why he knowingly took such actions.

Macrobiotics Connection

In Essential Ohsawa, George Ohsawa writes, “All disease can be cured completely in ten days, according to my philosophical conception of the world and of the structure of the universe.” This statement causes much confusion as it is most often misunderstood. In Ohsawa’s view, sickness implies that one has forgotten his or her origin. Later, he writes, “macrobiotic living cures in ten days by changing the body’s orientation toward health.” Such a “cure” requires a complete change in attitude.

Ohsawa uses the term “macrobiotic living” to mean the realization that we know the Infinite and know that we are but a tiny speck of it.

When sickness occurs, a person using this method is thankful for it and tries to understand this reminder. The ill

• SPRING 2014

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as

person discovers and acknowledges his or her own mistakes (mea culpa) and probes deeper into the order of the universe to reconnect with the Infinite. “Cure” is possible in ten days in the spiritual sense but takes much longer to manifest in the physical realm.

In the largest sense of the term, macrobiotics is a method to awaken one’s true nature. Such a realization comes after years of macrobiotic dietary practice and contemplation on the order of the universe and other macrobiotic principles. While each person recognizes his or her uniqueness, it is the shared connection with the Infinite that is of the highest value.

“‘Cure’ is possible in ten days in the spiritual sense but takes much longer to manifest in the physical realm.”

Once connection/union is realized, macrobiotic practice becomes second nature. An individual can eat whatever and whenever he or she wants. There are no restrictions. Each person has complete freedom and everything one does is seen as what is supposed to happen. There is no “failure” and there is no “success.” Everyone and everything is “macrobiotic” and connected in this Infinite dance of life.

The value of this realization is infinite joy. There simply is no fear once one realizes that mistakes are impossible. The main disadvantages of this healing method are that it takes 30 to 40 years of macrobiotic practice and meditation to reach such a realization and it is impossible to communicate self-realization to others. Each person must reach such a connection by and www.OhsawaMacrobiotics.com

for himself or herself.

This union amounts to a spiritual cure: the realization of self—our connection with the Divine Infinite.

All macrobiotic teaching should be directed toward inspiring people to reach such a realization. Ohsawa was able to provide such inspiration. People who met him were changed forever. Since Ohsawa’s passing, the physical and educative methods of healing have become more pronounced. The flame for spiritual macrobiotics needs to be rekindled.

Summation

Macrobiotics is practiced in various ways. The three methods presented in this article may be viewed as levels—beginning, intermediate, and advanced. Perhaps a better way is to look at them as aspects—physical, theoretical, and spiritual. However they are viewed, it is important to understand that macrobiotic healing is not medicine. It is a totally different way of approaching the curative process.

Viewed from a macrobiotic perspective, sickness is understood as the backside of health. No matter how ill one becomes, he or she always has some health. Conversely, each of us always has some sickness. Without our attention, the immune system is taking care of us by constantly fighting off harmful bacteria. When we perceive a sickness, it is a signal that change is required to help us move from sickness toward health. Dietary macrobiotics provides a change in diet, philosophical macrobiotics provides a change in thinking, and spiritual macrobiotics provides a change in attitude.

In a narrow sense, a macrobiotic diet allows the body to heal itself by eliminating toxins that come from eating altered foods that have been grown with or processed with chemicals. Thus, a macrobiotic dietary approach works well for diseases caused by dietary excesses, especially excess toxins. Diseases of deficiency www.OhsawaMacrobiotics.com

or emotional, psychological, or spiritual causes most often need more than dietary changes.

I have friends who followed macrobiotic advice to the letter and didn’t succeed. One friend in particular had macrobiotic consultations with local counselors, with Michio Kushi, and with Herman Aihara over several years. None of the recommendations worked. After consulting many doctors with no success, he found a specialist who diagnosed an extremely rare bone disorder and was able to provide a remedy.

In my friend’s case, and there are others, more than a macrobiotic healing diet was needed. Thus, we can conclude that a macrobiotic dietary approach by itself doesn’t work 100 percent of the time for 100 percent of people. Sometimes the disease wins.

Viewed from a larger perspective, however, macrobiotics is more than a healing diet and lifestyle. Complete macrobiotics includes all of life—including the doctor who treated my friend and the remedy he provided.

Many people want a complete macrobiotic cure while using a partial macrobiotic practice. However, a partial macrobiotic practice can only lead to a partial “cure.” A complete macrobiotic practice includes dietary guidelines, philosophical study, and daily meditation on one’s connection with the Infinite. Sickness or health, sadness or joy, conflict or peace are all accepted with equal gratitude and are viewed as temporary perceptions that are changeable depending on our understanding and practice. In the largest sense of macrobiotics and life, everyone succeeds.

Carl Ferré is author of Essential Guide to Macrobiotics and Acid Alkaline Companion, editor of Macrobiotics Today, and director of the French Meadows Summer Camps.

Visit www.OhsawaMacrobiotics.com or www.EastWestMacrobiotics.com.

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George Ohsawa Macrobiotic Foundation PO Box 3998 Chico, CA 95927 800-232-2372 or 530-566-9765 530-566-9768 fax

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•

Macrobiotics Today SPRING 2014 21

What is Spirituality?

Jacqueline Ashmore

S

pirituality awakens us to the great, undeniable connection we have to everything. Spirituality is a sense that this connection is more powerful than ourselves alone.

Spirituality is something that must be learned, experienced, lived. It is the force that keeps us dreaming, achieving, longing for more. Spirituality brings peace, contentment, satisfaction and release from the pressures of this cold, dark world. Spirituality is knowing that we are here for something amazing. That something amazing is waiting for us. It is who we love and how we love. Spirituality is what we’re passionate about, interested in, eager to explore. Spirituality is being alive and living truly.

Spirituality is a way of life that honors the beauty of the soul and recognizes the fact that there is more to life than physical things, more to life than physical pleasures. It celebrates the spirit and strives to bring light to life. Perhaps unconsciously, the mind repeatedly seeks spiritual discoveries.

These discoveries fuel us, energize us, build that light inside our hearts.

Every moment of bliss is a spiritual moment. Every time you live in the now, when you allow your mind to wander pleasantly, quietly, when you get a glimpse of the connections bind-

Jacqueline Ashmore

ing us together, these are all moments of spirituality. A journey of self-discovery, spiritualism is not something you achieve, it is something continuously lived. Our constant desire to improve ourselves and our surroundings proves our spirituality.

It is important to acknowledge that spirituality is not about material gain. Material possessions that inspire tranquility, peace of mind, relaxation, happiness could be included while exploring spirituality, but cannot be the basis for spiritual-

• SPRING 2014

22 Macrobiotics Today

ity. Books, songs, meditations, these are the tools we use to help ourselves on this spiritual journey. We all have precious objects instilled with our affections, these objects remind us to keep calm and enjoy the journey. We set those reminders out in the world as extensions of ourselves. The point is to make sure these gentle expressions do not consume and cloud our desires. Our desires should be with pure intention. Life is a pursuit, some pursue riches, some comforts, some adventure. Spirituality is a pursuit in the alignment of ourselves with our existence and with nature.

Spirituality is admitting that our individual happiness is important enough to be perceived by the universe. It is the belief that we matter, that what we do matters. It is allowing ourselves to live openly, accepting gifts and blessings as is our right. It is recognizing that when we are align, the universe aligns with us to help us achieve our purest desires. Spirituality is more than the journey, it is truly the keen observation that everything is connected. It’s the connection that’s important. The acknowledgment of the fact that we are bound to each other, as we are to the animals, to the Earth, to Life, and to Light. It is the daring to believe in something www.OhsawaMacrobiotics.com

considerably more powerful than ourselves, that we can become more impressive than we are today, that we have the capacity to achieve the extraordinary.

Some people are born with this perceptive ability to fathom a spiritual world. Some find it through tragedy, some through the miraculous, some by accident, some due to learning, some from the observation and participation in our natural world. Some access it with yoga, some with meditation, some through prayer. Some experience it by giving, serving, some simply by reacting to life. Some believe in ancient traditions, some in modern technologies. Some hide away in private, some clamber the top of the world to experience it. How and where you realize your spiritual moments are personal and intimate.

The challenge is when. When do you feel most spiritual? Seek those moments. Create excuses to feel more spiritual, it will put you in touch with who you really are.

People are waking up to the concept of spirituality. It has been described as a wave of enlightenment washing over us. Some are more perceptive than others, but we all have the capacity to tap into the boundless opportunities for spirituality. By embracing it your mind and heart will open and you will manifest a peaceful life. Spirituality could send you on a path to health and healing while allowing you to put more faith a common connection with nature and life.

Knowing what spirituality is helps you recognize situations and events that will help cleanse your soul, keep it pure, by acting on spiritual impulses to help others. Spirituality is the connection to help us live in harmony with our world. Spiritual people have a deeper understanding and appreciation for the gifts of life.

Spirituality promotes health and healthy living. When your mind is quiet, your body is resting. When the body rests, it heals. Rid yourself from daily pain by taking a moment www.OhsawaMacrobiotics.com

to breathe. Breath itself is spiritual.

Every breath in fills you with holy life. Every breath out expels stress and negativity. Water is another life bringing source for your body. Deep, cleansing breaths and plenty of water promote a quiet connection between body and mind. Water washes the body from the inside collecting harmful wastes that build up and block us in life. For what goes on in the body is reflected in our lives. Stress manifests itself in the body causing aches, pains, discomfort, disease. To rid yourself of this stress and regain your body’s health you must be connected to yourself through spirituality.

Spirituality awakens us to ourselves. We realize that in us is the greatest gift of all. Life. The connection with others, that love we share, the enjoyment we find. The desire to become more, to learn more, to feel more, to experience more. What we think about when we’re happy are the seeds of spirituality. The ability to relax and enjoy is what brings us peace in a frenzied world. It helps us open our hearts to beauty and passion. Spirituality is giving up control when we know we have no power, and investing ourselves in our power to influence a favorable future for ourselves and others. Spirituality is knowing that we are here for something amazing. It is who we love and how we love. It makes us appreciate the preciousness of life.

Through independent research Jacqueline Ashmore grew to understand that spirituality is something to be felt and embraced as part of the human spirit. She has a building interest in social justice, human rights, and equality for all people. With her writing Jacqueline hopes to help others find the truths that are often hidden or obscured. She’s currently working on a novel. For more, visit her web page: read-more.webs.com or like her facebook page: facebook.com/ ReadMoreRightNow.

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George Ohsawa Macrobiotic Foundation PO Box 3998 Chico, CA 95927 800-232-2372 or 530-566-9765 530-566-9768 fax

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•

Macrobiotics Today SPRING 2014 23

A Macrobiotic in a Raw World Janine Atkinson

I

have been macrobiotic for 3 years now, and it has completely changed my life for the better. When I was 17, I had my thyroid gland removed after being diagnosed with an auto-immune disease. My diet and lifestyle were completely chaotic and out of balance. It took a few years of searching until I finally found acupuncture and macrobiotics, and I am certain that without discovering those, my life would have come to a halt.

Currently, I live in North Carolina; not the Asheville mountains where macrobiotics is well known and accepted, but in Charlotte where there are only 3 vegan restaurants available and from my house, the nearest health food store is 40 minutes away.

When I started looking for work a few months back, I landed a job as a chef at one of these restaurants. I thought I was doing a great thing, helping make food that was healthy and delicious in a state that is overrun by steakhouses and fast food. But with working at a raw vegan restaurant, I lost a lot of my macrobiotic principles, not to mention I started having issues with my health. I had gained almost 30 pounds, my skin broke out, and I craved sweets more than ever! All the raw salt, raw agave nectar, and raw oil

Janine Atkinson

was really taking a toll on my body and causing me to have hypoglycemia! I also felt cold all the time, and couldn’t sleep at night no matter how exhausted I felt.

I had to take a step back. What was happening? The raw food movement is a big trend these days, so why am I going the opposite and feeling raw-diculous? I went back to my studies and found out some interesting facts about raw food. For our digestion, having some raw food is great, especially in the summer time or hotter climates. It keeps us light

• SPRING 2014

24 Macrobiotics Today

on our toes, detoxing freely and does promote weight loss for people that were big dairy and meat-eaters but then turned raw vegans. It’s good to have some juices and raw salads to help detoxify the body of the build up of animal flesh in the intestines and fat accumulated in the organs. A juice fast is good once in awhile when having too much salt and heavy foods like pizza and beer or too much fried onion rings.

Now, here comes the but...

With macrobiotics, I learned that as a human, we only have one stomach and should chew our food completely in our mouths before swallowing. Ruminant animals have four stomachs that can easily digest raw foods. As humans, we experience gas and bloating from raw vegetables, and can’t digest the cellulose that surrounds those enzymes we’re really trying to get to. We aren’t cattle, and we don’t have the bacteria that produces an enzyme called cellulase to help digest cellulose into sugars.

When raw veggies are cooked or even just fermented, they become more digestible to us.

The other issue is the cooling aspect of raw foods and spices. When it’s hot and you’re getting sweaty laying in the sand, of course a sweet apwww.OhsawaMacrobiotics.com

ple and carrot juice is going to sound terrific, helping your body stay cool in the sun. But when it’s wintertime in Charlotte and you have to wear your peacoat inside while eating a salad and having a smoothie, that’s your body trying to say, “Hey, where’s the hot soup?” If there’s snow on the ground outside, our bodies need warming cooked foods inside to feel energized and nourished. Cooked foods also give us more balanced energy. Fire from a stovetop activates the food in a tasty way, and as long as it’s not overcooked, we are actually giving life to the vitamins and

“Even crazier still, I also found out eating certain foods like raw kale or raw almonds can create problems with thyroid function.”

enzymes in the food so that we may absorb them more readily. All the electric energy from the blenders and food processors was making me feel dizzy and wired. I would instantly get the jitters after having a smoothie, not because it was cold, but because it felt like I was spinning inside a tornado.

Spices like curry and cayenne pepper are also supposed to cool down the body, and when it’s not tropical weather, these spices can cool the body off too much.

Also, the fat content in raw foods can make some people’s weight unmanageable. With all the raw oils, tropical sweeteners like agave nectar or dates, or all the uncooked salt, my skin was not happy. The variety of nuts and seeds that we used (such as www.OhsawaMacrobiotics.com

walnuts, almonds, cashews, pecans, pumpkin seeds, flaxseeds, sesame seeds and sunflowers seeds), are nutrient-dense foods that contain high concentrations of protein, healthy fats, vitamins, minerals and loads of antioxidants. But without cooking them, the fiber and phytic acid interferes with the absorption of certain minerals such as calcium, magnesium, iron, copper, and zinc. Those nuts have a lot of fat in them, and can create imbalance.

Even crazier still, I also found out eating certain foods like raw kale or raw almonds can create problems with thyroid function. These kinds of foods have goitrogens, substances that suppress thyroid function and interfere with iodine intake. Gasp! Not again! It was time to think seriously about my health and how important it was versus staying at a job that apparently did not support that.

Don’t get me wrong. I love having a healthier option in the city to counter balance all the cheeseburgers and bacon ice cream places out here.

It’s important to have that available to those who are trying to make the change in their lives. But for me, after being mostly vegan (fish on occasion) macrobiotic for a good amount of time, I found that the raw food craze made me crazed. Sure, in the summer time, I’ll go back and get their juices. For now though, I’ll stick to my brown rice.

Janine Atkinson found macrobiotics and recovered from an auto-immune disease using macrobiotic principles. She completed much of the macrobiotic leadership program at Kushi Institute. Janine currently lives in Charlotte, NC.

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Macrobiotics Today SPRING 2014 25

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(continued from page 2) they seem “restrictive” perhaps it is because they are specific. Those recommendations are intended for someone to experiment with and see what works for them.

Specifically #1: “Weak immune system” as considered in the article is defined in the first sentence, “Immune system strength is measured by the body’s ability to maintain equilibrium of vital functions and to respond to extraordinary challenges to that equilibrium.” A “weak immune system” struggles to maintain equilibrium of vital functions; eventually, symptoms, from easily catching cold to the development of cancer, may ensue and persist.

I can understand the desire for evidence. Over the years I have become increasingly skeptical of “evidence.”

Even scientific evidence seems to shift, change, and is sometimes revealed to be wrong. My recommendations are rooted in macrobiotic and Traditional Chinese Medicine theory, clinical observations of the last 20 years, and my personal experience. To me, “evidence” is what works. I encourage patients to “try and see” what works for them. What ultimately is effective for someone is unique to that person’s condition, constitution, and practice. What works for one person,

may not for the next. My approach is to keep providing options, guided by theory and practice, until a patient’s immune system function improves.

However, if documented evidence is persuasive, I recommend consulting Healing with Whole Foods by Paul Pitchford. This author has a firm grasp of traditional Asian medical systems as well as an understanding of Western nutrition and science. This work is exhaustively documented and covers a broad range of health related topics. #2: I find most immune-systemchallenged patients to be too “yin” in macrobiotic terms―overexpanded, their energies too dispersed. Sweeteners, fruits, fruit juices, even amasake are too expansive (yin) for many patients with weak immune systems and will aggravate their condition. These foods may be beneficial for some cases and I am happy that AIDS patients improved with these foods as part of their diet. Incidentally, sweet vegetable drink is an alternative for addressing sweet cravings. #4 and #5: I believe that the sections of the article, “Foods that Go Crunch” and “Bread and Flour Products” clearly explain how these foods stress the stomach, fluid transformation and circulation, and in turn, the immune system. And yes, these may be healthful foods, but for someone with a weak immune system, these foods will tax precious energy to

• SPRING 2014

26 Macrobiotics Today

digest and assimilate―energy that could, in such a case, be more constructively allocated for strengthening the immune system. #6 and #7: Bone stock extraction prepared in the concentration (diluted) and context (with vegetables, sea vegetables, and grains) detailed in the article, in my experience, does not have a negative effect on health, but rather nourishes and strengthens at a fundamental level of health. I learned how to apply bone stock soups from Chinese Medicine, and it was in my work as a macrobiotic counselor that I witnessed its effectiveness. In the 1990s, working as a macrobiotic counselor, I one day looked over my client files and realized I had seen

“I find most immunesystem-challenged patients to be too “yin” in macrobiotic terms—overexpanded, their energies too dispersed.” over 300 cases of general deficiency (weak immune system). Many of those clients had been very careful practitioners of a macrobiotic diet, some for many years, and yet their health would not improve. To a person, after adding bone stock soups to their dietary practice, their health returned. The bone stock soups proved to be particularly helpful for infertility cases.

Thanks to Edward for this and his countless contributions to macrobiotic theory and practice. I know he has touched and helped many people. ‒ Bob Ligon Cuyahoga Falls, OH

www.OhsawaMacrobiotics.com

Macrobiotic Cooking

Spring Cooking from The Dō of Cooking Cornellia Aihara The following test and recipes are excerpted from The Dō of Cooking

by Cornellia Aihara. This beautiful macrobiotic cookbook is back in print.

I

n 1961 thirteen macrobiotic families, about 34 people, moved from New York to Chico, California. Each family drove in a car and the trip took around two weeks.

We passed many states and towns. I was surprised; in each town we saw the same foods—nothing special in different places. Hamburgers, hot dogs, pizza—all the same. I realized how the old Japanese history and the young American history are so different. Even travelling by train in Japan, at each big station different kinds of foods are served. Japan is about the same size as California, but the north and south have much different foods. Also in Japan the four seasons are very clearly separate, and vegetable produce is different in each season.

I grew up in northern Japan, at Aizuwakamatsu, with long winters— about five months under big snows.

Before the snow, each family stores fresh vegetables for winter underground in the backyard. They make a large hole, line the inside with

www.OhsawaMacrobiotics.com

Cornellia Aihara

rice straw, then place daikon, Chinese cabbage, burdock, and carrots inside.

This is covered with rice straw and then one foot of soil. The vegetables do not freeze; they are always fresh, even when snow covers everything, so fresh vegetables can be eaten anytime all winter. Otherwise, if daikon stays in the kitchen it soon freezes because the kitchen is so cold. When I was growing up, there were no heating systems in Japan.

At the end of March the snow

melts and the new soil is very black and fresh. The black soil seems like nice energy to us after the long white winter. The first vegetables are tender mustard greens with stems the diameter of large asparagus. The stems are repeat­edly cut and harvested all spring, and we eat mustard stems and leaves until the flowers blossom.

Tired of daikon, cabbage, and the winter vegetables, we eat mustard greens sautéed, steamed, ohitashi, nitsuke, and in miso soup every day.

In Japan we say in spring it is good to enjoy the bitter taste.

Summer is the sour taste, autumn hot, winter salty. In spring try to use more leafy green vegetables, some having a slightly bitter taste: dan­ delion, watercress, mustard greens, turnip greens, collards, and kale.

Wild vegetables such as dandelion, mustard, aster, chickweed, and mugwort grow in springtime. George Ohsawa said, “In springtime you must eat the bitter taste, because during the cold wintertime we have eaten more animal foods, salt, and oil. The bitter vegetables ‘melt’ or decrease this overstock. Then the body can prepare for the coming hot summer when we take in less fat, salt, and oil.” In summer, wild vegetables have a slightly sour taste, so sour

•

Macrobiotics Today SPRING 2014 27

foods in summer naturally make it more comfortable to pass the hot season—lots of tossed salad, vinegar salads (sunomono), etc. In autumn it becomes cold, so we take the hot taste: mustard, hot pepper, green pepper. These help to open the blood vessels and the body becomes warm by increased circulation. In winter we naturally take more animal food, salt, and oil such as during holiday meals or parties.

Here in the United States markets have the same vegetables all year round, but in springtime you should eat more wild vegetables (dandelion, chick­weed), the leafy greens mentioned above, and other special macrobiotic foods. If you don’t like the bitter taste, try making tempura with these vegetables.

During springtime sometimes a hot day comes, like summer. Your body feels tired and fatigued. This means you are still carrying the winter storage of salt and fats. Try eating cold kanten jello with vinegar or lemon soy sauce. In my country at the spring equi­nox around March 20, even though it is still cold, tokoroten is served. This is kanten, cut like noodles, served with lemon or vinegar soy sauce. This food is very refreshing. If you have no kanten, you can serve green salad with lemon dressing, or sauerkraut.

If you have picnics in spring, hunt wild vegetables. If possible, cook and serve them at that time. Wild vegetables are very good for the study of yin and yang.

So please enjoy spring wild vegetables and in­dividual cooking at your table.

Green Pea Baked Rice

Wash and dry roast the rice and place in a casserole with peas and soaking water. Boil the remaining water with the salt and pour over rice. Cover casserole and place in a preheated 350° oven and bake for one hour.

If using fresh green peas, cook rice as in regular baked rice recipe and add 1 cup fresh green peas, 2 Tbsp. soy sauce, and ¼ tsp. extra salt during the last 10 minutes of cooking.

Casserole Noodle Soup 5 med dried mushrooms or 10 small fresh mushrooms 2, 8 oz pkgs whole wheat noodles, boiled and drained 2 pieces fried wheat gluten (½” thick) or tofu if you have no gluten 1 bunch watercress (or scallions), ½” diagonals 5 cups kombu stock 3 Tbsp soy sauce ½ tsp salt 2 eggs (optional)

Soak mushrooms for 10 minutes, remove hard stems, and cut in half.

Place hot noodles in a casserole, top with fried gluten (or tofu), mushrooms, and watercress (or scallions). Add soy sauce and turn off flame.

Bring kombu stock to a boil, add salt and simmer 10 minutes. Add boiling kombu stock to noodles.

Cover and bring to a boil again for 5 minutes.

Beat eggs and pour over the top of the noodles. Cover and continue to cook until eggs are half cooked.

Serve immediately.

Vegetable Fritters

2 cups brown rice ¼ cup dried green peas 5 cups water 1 tsp salt

Wash peas and soak overnight, or for about 5-6 hours in one cup of water.

• SPRING 2014

28 Macrobiotics Today

1 cup burdock, thinly cut on the diagonal 1 cup carrot, thinly cut on the diagonal ⅓ cup whole wheat flour 2 Tbsp oil 1 tsp salt 1½ tsp soy sauce

Place flour in a plastic bag. Add burdock and shake vigorously.

Re¬move burdock from bag. Heat oil in a skillet, place floured burdock in pan and cover. Cook over medium heat for five minutes. Turn over and cook another five minutes with a lid.

Place carrots in flour mixture and shake as above. Add to burdock when it has become soft and cook until the carrots are soft. Add salt, soy sauce.

Sprinkle water in a spiral beginning from the outer edge of the skillet. Add ¼ cup more water if necessary. Cook until tender.

Adjust seasoning. Remove from flame. This method of cooking is similar to French fritter cooking and it is very delicious.

Fried Tofu with Buckwheat 1 lb tofu 1 cup buckwheat flour ½ cup stock 3 Tbsp soy sauce 4-5 scallions Tempura oil

Dip pieces of tofu into buckwheat flour and deep-fry in hot (350°) oil until golden, or pan fry. If pan frying, cover the pan while cooking the first side of the tofu, then remove cover, turn tofu over, and fry other side.

While the tofu is cooking, bring stock water and soy sauce to a boil and simmer for just one minute.

Remove from heat.

Serve sarashinegi scallions as a garnish with the tofu and stock sauce.

Bean Sprout Miso Salad 5 cups bean sprouts 1-2 Tbsp mixed soybean purée (half mugi and half kome miso) 2 Tbsp lemon juice

Wash bean sprouts and place in a pot of hot salted water, bring to a boil and remove from heat. Strain quickly and cool with cold water so sprouts remain crisp. Refrigerate. www.OhsawaMacrobiotics.com

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Macrobiotics Today SPRING 2014 29

“A good cook observes the change of seasons. In China and Japan the mastery of change is called tao or do; ‘do of cooking’ means cooking according to the changing seasons.”

Grind miso in a suribachi, add lemon juice and grind together. When the sprouts are completely chilled, add dressing and toss together well.

Or, top each serving of sprouts with dressing.

French Bread 4 cups unbleached white flour 3 cups whole wheat flour ½ tsp dry yeast 2½ cups warm water 1 Tbsp oil 1 Tbsp salt Cornmeal

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The recipes and kitchen hints offered here are the true do of cooking-the way and order of the highest culinary art.”

George Ohsawa Macrobiotic Foundation PO Box 3998 Chico, CA 95927 800-232-2372 or 530-566-9765 530-566-9768 fax

www.OhsawaMacrobiotics.com

Apple Chestnut Twist

Add yeast to warm (105°-115°) water.

When completely dissolved, in about 5 minutes, add oil and salt. Add flour and make into a dough. Knead for 20 minutes. Dough should be earlobesoft.

Cover with a wet cloth and let sit overnight until doubled in size. If you are in a hurry, keep dough on top of gas stove with pilot light for 4-5 hours, or until doubled in size. Punch down, divide in half, and shape into loaves 4 x 12 inches. Sprinkle a handful of cornmeal on a cookie sheet. Put loaves on cookie sheet and gently rub cornmeal over the loaves. Cover with a wet cloth and let rise about one hour or until doubled. With a sharp knife or razor, make 4 diagonal cuts ½˝ deep in each loaf of bread. Bake at 450° for 30 minutes, or at 350° for 45 minutes.

1 cup dried chestnuts 1 cups water 4 cups sliced apples ¾ tsp salt 1 Tbsp grain coffee Dough 5 cups flour 5 Tbsp oil 1 tsp salt 2 cups water

Pressure-cook chestnuts in water for 45 minutes. Remove cover, add salt, and cook until remaining liquid is reduced. Mash chestnuts and mix in apples and yannoh (grain coffee).

Mix flour, salt, and oil together.

Add water and mix again to form dough. Separate dough into 2 balls.

Roll out dough into rectangles. Spread half of filling over each rectangle and sprinkle dough with a little water, then form into jelly rolls so dough will stick.

Place the 2 rolls in a ‘V’ shape, attach and braid. Brush with a beaten egg yolk for a golden color, or a little oil for extra crispness. Bake in a 350 degree oven for 45 minutes.

Kanten Jello 2 bars kanten or 1 heaping Tbsp kanten powder 2⅔ cups water 4 cups fresh fruit 1 tsp salt

Break kanten and rinse in cold water.

Then soak in 2⅔ cup water for 20

• SPRING 2014

30 Macrobiotics Today

minutes. If using powder, rinsing and soaking is unnecessary. Cook regular kanten for 15 minutes before adding fruit and cook another 15 minutes with salt.

For powder, bring water and kanten to boil. Simmer a few minutes, skimming off any scum that comes to surface. Add fruit and cook as above.

Strawberries, cherries, melon, or any fruit in season may be used as well as dried apricots, apples, or raisins.

Cornellia Aihara (1926-2006) is cofounder, along with her husband Herman, of the George Ohsawa Macrobiotic Foundation and the Vega Study Center. She is author of The Do of Cooking, Calendar Cookbook, and Chico-San Cookbook.

www.OhsawaMacrobiotics.com

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Readers are encouraged to use their own judgment in deciding whether to use the services and/or products listed.

ARIZONA Prescott: David Jackson, Macrobiotics of Arizona, PO Box 12412, Prescott, AZ 86304; macjac76@hotmail.com; 928776-8364 • Counseling, Lectures, Cooking Classes.

Prescott: Prescott: Cynthia Vann, GMCS, PO Box 10130, Prescott, AZ 86304; 928-778-3351; cvann@cableone.net • Counseling, lectures, cooking classes. Unique Physical, Personality Iridology and Sclerology diagnosis techniques.

Find toxins (microwave/radiation/drug poisoning, heavy metals), weakened or clogged arteries, pre-aneurism conditions. Kushi Institute and Macrobiotics America trained.

Sedona: Pearl Pardee, Thai Spices Natural Restaurant and Cooking School, 928-821-3377; www.ThaiSpices.com; info@thenaturalcookery.com • Serving “Nutritious Made Delicious” foods with Pearl’s cooking techniques using Herman and Cornellia Aihara’s macrobiotic principles.

Available for Lunch, Dinner, cooking classes for groups or private sessions, parties facilities, and overnight stays.

Scottsdale: Vesna Cupara-Peters, MindBody Medicine Center, www.MindBodyMC.com; vesnacupara@cox.net; 480-6077999 • Macrobiotic Counselor.

CALIFORNIA Bay Area/Marin: Meredith McCarty, Healing Cuisine, P.O. Box 2605, Mill Valley, CA 94942; 415-272-5525; www.healingcuisine.com • Food Coaching, Cooking Classes, Lectures since 1977. Ask me about Multi-Pure Water Purifiers. Co-directed Eureka Macrobiotic Center for 19 years, former Associate Editor for Natural Health magazine, award-winning cookbook author.

Berkeley: Michael Bauce; Michaelmacro@gmail.com; 510841-5420; Berkeleymacrobiotics.blogspot.com • Cooking classes adults/children. Consultations.

Chico: George Ohsawa Macrobiotic Foundation, PO Box 3998, Chico, CA 95927; 800-232-2372 or 530-566-9765; www.OhsawaMacrobiotics.com • publisher and conducts the annual French Meadows Summer Camp each July.

Fairfax: Kerry Loeb, Alternative Health Services, 20 Hickory Road, Fairfax, CA 94930; 415-454-6055 • Counseling, Shiatsu, Classes.

www.OhsawaMacrobiotics.com

Hollywood: 7th Element Services; 818-512-9195; www.the7thElement.com; cooking4life@gmail.com • Macrobiotic chefs and teachers Jeanne Beveridge and Patrick Grosset are graduates of the Kushi Institute. Providing Macrobiotic education (personal or group), private chef and food services, lifestyle coaching, catering and more!

Los Angeles area: Seed, 1604 Pacific Avenue, Venice, CA 90291; 310-396-1604; www.seedkitchen.com • Organic, vegan, macrobiotic cafe by Eric Lechasseur, renowned international macrobiotic chef, and Sanae Suzuki, Kushi Level 4 graduate macrobiotic counselor/educator. Open daily, Macrobiotic Community Night once a week, Event info: www.loveericinc.com.

Oroville: David & Cynthia Briscoe, Macrobiotics America/ Macrobiotics Global, 1735 Robinson St, 1874, Oroville, CA 95965; briscoe@macroamerica.com; 530-282-3518 • Interactive internet courses for home learning. Certified counselor and cooking teacher career programs. Excellent macrobiotic guidance by phone, in person, and online.

Palo Alto: Peninsula Macrobiotic Community, Gourmet Vegetarian Dinners held Mondays, 6:30 pm, at the First Baptist Church, 305 N. California Avenue, Palo Alto • phone 650-599-3320 for reservations.

San Diego: Jean Richardson, Gold Mine Natural Foods, 13200 Danielson St, Suite A-1, Poway, CA 92064; 858537-9830; www.goldminenaturalfoods.com • Macrobiotic, organic, & heirloom quality foods, non-toxic household & body-care products, books & cookware. Exclusive importer of Ohsawa®, the most trusted name in macrobiotic foods. Free catalog, fast, friendly service: 800-475FOOD(3663).

Santa Rosa: North Bay Macro Group / Stephen Starkweather, 1545 Monroe Street, Santa Rosa, CA 95404; 707-5429739; stephen@starkweather.biz • Monthly potlucks and social group! See www.northbaymacro.org.

Westlake Village: Diane Addison, Health Essentials for Natural Living, 4607 Lakeview Canyon #101, Westlake Village, CA 91361, 818-706-1888, 800-653-8881, Diane@ DianeAddison.com, www.DianeAddison.com • Personal/ private macrobiotic natural foods chef; cooking classes.

Products include safe, traditional, far-infrared Heavenly Heat Saunas, Lympholine Rebounders, water and air filters and hand-poured soywax candles with pure essential oils.

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CONNECTICUT

IDAHO

Hartford: H. Robert Silverstein, M.D., Preventive Medicine Center, 1000 Asylum Avenue, #2109, Hartford, CT 061051794; 860-549-3444 • Preventive Medicine Center.

Hayden Lake: Jill Mikael, Go Mac; jimikael@cs.com; 208772-6240 • Hatha yoga instruction, macrobiotic cooking classes, consultations.

FLORIDA

ILLINOIS

Coral Gables (Miami): Sandy Pukel, Holistic Holiday at Sea, 434 Aragon Avenue, Coral Gables, FL 33134; 305-7250081; oakfeed1@aol.com • 43 years experience offering Macrobiotic Counseling. Plus vacations with a purpose: relaxing, educational and spiritual—the ultimate gift for your body, mind, and spirit. Contact 800-496-0989 or see www.atasteofhealth.org.

Chicago: Dr. Jay Stone, D.C.H., M.B.A., 3166 North Lincoln, Suite 206, Chicago, IL 60657-3119; 773-665-4623; www.DrJayStone.com • Clinical Hypnotherapy, Macrobiotic counseling, instruction, cooking classes.

Mt. Prospect: Steve Nakon, 104 S George Street, Mt. Prospect, IL 60056; 847-590-1221; www.northwestyoga.org • Northwest Yoga – Classes, Workshops, Retreats, Individual Consultations.

Fort Lauderdale: Gayle Stolove, BS, RN, LMT, Wholly Macro; 954-764-6371; whollymacro@bellsouth.net; www. whollymacrobiotics.com • KI Graduate, Personal Chef, Food Delivery, Classes, Consultations.

KENTUCKY Bowling Green: Gretchen Collins, 270-783-8245 or 415-7103453 (cell), gretchenvcollins@aol.com • Macrobiotic study group, lectures, workshops, cooking classes, potlucks.

Fort Myers: Rev. Katie Powers; Powermacro@aol.com; 239810-8080 • Kushi trained Macrobiotic Professional and 15 year cancer survivor. Macro bed and breakfast, dinner served with reservations. Rebirthing available.

LOUISIANA New Orleans: Phyllis Parun, Foundatin for the Macrobiotic Way; 504-949-8876; pbpworld@yahoo.com • E-tutorials, Meditation, Effortless QI Exercise, Diet, Consultations.

Melbourne: David Kerr, Zen Macrobiotic Dojo, 119 East Brevard Drive, #B, Melbourne, FL 32935; 321-725-4067; dajokerr@msn.com • Philosopher, writer, scholar, historian, 39 years macrobiotic.

MARYLAND Bethesda: Michael Rossoff, L.Ac., 45 years experience; www.michaelrossoff.com. Counseling, acupuncture, and lectures. For counseling call Michael’s office in North Carolina at 828-258-1883; www.MichaelRossoff.com • For lectures, cooking classes and more, contact call Juliette Tahar at www.HealthyLivingInc.org or 202-337-0362.

Miami: Verne Varona, vernevarona@earthlink.net • Senior Consultant. Author of Nature’s Cancer-Fighting Foods and Macrobiotics for Dummies (Wiley, April ‘09).

Sarasota County: Judy & Larry MacKenney, 941-488-9509 or 941-525-4916; www.harmonyhavenhealingarts.com; LMacKenney@gmail.com • Kushi Institute faculty, ASAT certified holistic health counselors, 21-year cancer survivor/thriver (free DVD), Aveline Kushi Award recipient, compassionate macrobiotic counseling, hands-on cooking/ menu planning, personalized workshops, potucks, travel extensively.

MASSACHUSETTS Boston: Warren Kramer, 28 Perthshire Road, #2, Brighton, MA 02135; 617-562-1110; WarrenKramer@Live.com; www.Macrobioticsnewengland.com • Macrobiotic Counseling, extensive U.S. travel offering seminars and cooking classes. Strengthening Health Institute and Kushi Institute faculty member and Macrobiotic Educator’s Association member.

GEORGIA Atlanta area:Victoria Barayev, 678-437-5668; macroandyou@ gmail.com; www.macrobioticsandyou.com • Macrobiotic consultations, group/private cooking classes, potlucks.

Fair Haven: Dorothy Rogers, 166 Main Street, Fair Haven, MA 02719; 508-990-0316; leorg@aol.com • Shiatsu, Macrobiotic Counseling/Cooking, Yoga, Bed and Breakfast.

HAWAII Big Island: Diane Koerner, 808-651-7988; diane@HawaiiHealthGetaway.com for holistic health retreats; www.vrbo.com/90588 for environmentally-safe vacation cottage.

Stockbridge: William Klenk; www.9starki.com/will.htm; wfk858@hotmail.com; 617-620-0968 • Counseling, Medicinal or Gourmet Cooking, Cooking Classes, Shiatsu.

Honolulu: Kathy Maddux, 3368 Paty Drive, Honolulu, HI 96822; 808-988-7374; ktymdx@yahoo.com • Chef, cooking class instructor, nutritional and lifestyle consultant.

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Western Massachusetts: Yukiko Sato; Pittsfield, MA 01201; 413-464-4772; theberkshirevegan.blogspot.com; berkshirevegan@gmail.com • Cooking Classes, Meals, and Desserts. Will travel.

www.OhsawaMacrobiotics.com

MICHIGAN Westland: Valerie Wilson, MacroVal, 6106 N Berry Street, Westland, MI 48185; 734-722-4553; www.macroval.com; val@macroval.com • Hands-on cooking classes since 1997.

Lifestyle counseling, Instructional DVDs/recipes, Food to go, Pot luck dinners, holiday events, Author “Perceptions In Healthy Cooking.” Hosts “Healthy Cooking with MacroVal” radio show on BodyMindSpiritRadio.com.

MINNESOTA Minneapolis: Gabriele Kushi, BFA, MEA, CHHP, AADP, Minneapolis, MN 55416; 612-834-1476; 952-915-1476; www.kushiskitchen.com; gkushi@kushiskitchen.com • Longdistance macrobiotic certified health coaching, Cooking DVDs, author.

NEW MEXICO

Albuquerque/Santa Fe: Jane Steinberg, Absolutely Macro; macrojane@hotmail.com; www.absolutelymacro.com; 505474-3896 • Individualized cooking instruction, macrobiotic counseling, Strengthening Health/Philadelphia Graduate; PCRM certification.

NEW YORK

Manhattan, NYC: Carol Anne Wasserman, www.GetHealthyWithCarol.com • Specializing in weight loss via the use of whole and natural foods. Fad diets don’t work; eating well does! Visit website for more info and delicious recipes.

New York City: Dan Becker, TCM Certified; 212-496-6200, 646-812-7810; www.holisticchef.biz, becdan@gmail.com • Macrobiotic Consultations / Holistic Chef Services .

Asheville: Warren and Marquita Wepman, 16 Spring Hollow Circle, Asheville, NC 28805; warrenwep@hotmail.com; 828-299-7999; Winters: 490 Tilford W, Deerfield Beach, FL 33442; 954-708-2596 • Kushi Institute Graduates, Macrobiotic Educators’ Association (MEA), lecturers, teachers. For Warren’s cookbook: “A Man in the Kitchen,” a man’s macrobiotic guide to preparing meals, send check for $23.45 (postpaid) to Warren Wepman.

Saluda: Holistic Holiday at Sea, Sandy Pukel and John Belleme, PO Box 457, Saluda, NC 28773; 800-496-0989 or 305-725-0081; www.atasteofhealth.org • Vacations with a Purpose: Relaxing, Educational and Spiritual. The Ultimate Gift for your Body, Mind, and Spirit.

NORTH DAKOTA Fargo: Tochi Products Health Food and Specialty Products, 1111 2nd Avenue North, Fargo, ND 58102; 701-232-7700 • Health foods, specialty products, organic merchandise, macrobiotic essentials.

OHIO Cleveland: François Roland, Cleveland Macrobiotic Center, 1793 Radnor Road, Cleveland Heights, OH 44118; 216-371-3222; www.ClevelandMacrobiotics.com; macrocenter@yahoo.com • Macrobiotic health counseling, lecture programs, cooking classes.

Cleveland/Columbus: Osbon Woodford, 2273 Riverside Drive, Lakewood, OH 44107; 216-280-0714; fax 216-2210565; osbonwoodford@gmail.com • Macrobiotic/spiritual counseling, cooking classes, massage, shiatsu.

New York City: Marcia Berry; mcberry@nyc.rr.com; 347429-0997 • Macrobiotic counseling. I make house calls.

Cooking classes. Workshops throughout NYC. Visit my website at www.berryhealthyeating.com.

Columbia Station: Harriet Bhumi Russell, Bhumi’s Yoga & Wellness Center, 19322 East River Road, Columbia Station, OH 44028; 440-236-6366; www.BhumiYoga. com; www.BhumiInternational.com • Lifestyle Coaching, Shiatsu, Yoga, Macrobiotics/Ayurveda, Retreats.

New York City: Michelle Rose; 347 371 1173; www. rosepetalz.com; michelle@rosepetalz.com • Macrobiotic Personal Chef: In-home cooking and consulting.

OREGON

NORTH CAROLINA

Asheville: Michael Rossoff, L.Ac., Macrobiotic Association, 52 Rollingwood Road, Asheville, NC 28805; 828-2581883; www.MichaelRossoff.com; www.MacroStudies.com • 45 years experience, macrobiotic counseling, acupuncture, special classes.

Asheville: Lino and Jane Stanchich, 101 Willow Lake Drive, Asheville, NC 28805; www.greatlifeglobal.com; 828-2998657 • International Macrobiotic Teachers-Counselors, Licensed Nutritionists, Authors, Aveline Kushi Award Recipients, offer consultations, classes, and seminars worldwide. Lino, a Licensed Massage-Bodywork Therapist, Member of Kushi Institute Macrobiotic Educators Association, is Multi-lingual. www.OhsawaMacrobiotics.com

Portland: Margo Massoud Marver, Wellness Studio, 825 NE Laurelhurst Place, Portland, OR 97232; 503-232-3281; margomarver@yahoo.com; www.emargo.com • Reflexology/shiatsu treatments, cooking classes, meals, Arbonne consultant.

PENNSYLVANIA Devon: Sheri-Lynn DeMaris, M.Ed.; teawithsheri@aol.com; www.teawithsheri.com; www.cedartreebooks.com; 610-995-0595 • Macrobiotic Cookbook/DVD, Cooking Instructor, Lecturere, KI4 Graduate.

Philadelphia: Denny Waxman and Susan Waxman, 1223 S. 2nd Street, Philadelphia, PA 19147; 215-271-1858; www. dennywaxman.com • Macrobiotic counseling in person or

by Skype, cooking instruction, and menu planning. Author of “The Great Life Diet.”

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Macrobiotics Today SPRING 2014 33

Philadelphia: Strengthening Health Institute, 1149 N. 3rd Street, Philadelphia, PA 19147; info@strengthenhealth.org; 215-238-9212; www.strengthenhealth.org • Strengthening Health Institute offers a wide-range of educational programs to support and nurture your personal or professional macrobiotic practice.

AUSTRALIA—Perth Hills: Macrobiotics WA, Western Australia; +61 433 782 576; rkustka@gmail.com; www. macrobioticswa.blogspot.com.au • Macrobiotics/Health/ Nutrition Consultations tailored to your individual needs.

Find balance in diet, exercise, emotional and spiritual wellbeing. Cooking tuition. Private cooking. Food delivery.

Pittsburgh area: Rosemary Traill, Cooking Green with Rosemary; macrorose@msn.com; 412-741-5167; www.cookinggreenwithrosemary.com • Cooking Classes, Consultations, Lectures, Food is Elementary Educator.

BELGIUM—Sabine Martens, Hoefijzerlaan 58, 8000 Bruges, 0032 - (0)50/38 24 29, 0032 - (0)474/68 77 57; info@sabinemartens.be; www.sabinemartens.be • Pharmacist, macrobiotic counselor, group and private cooking classes.

TEXAS

CANADA—Alice Fava; Macrobiotic Center of Toronto; www.torontomacrobiotics.com; alicefava@rogers.com; 416-932-1222 • Macrobiotic health consultations, cooking instruction, meals; MEA member.

Austin: Casa de Luz Center for Integral Studies, 1701 Toomey, Austin, TX 78704; 512-476-2535; fax 512-4760198; natalia@casadeluz.org; www.casadeluz.org • Studies in Macrobiotics, Classrooms, Auditorium, Consultation Rooms available for rental, Books/MB housewares store, Macrobiotic Breakfast, Lunch, and Dinner prepared daily.

Yoga, Meditation, Tai Chi and other wholistic practices.

CANADA—Shauna Trupp; Toronto; She Cooks Macro; shaunatrupp@gmail.com; www.SheCooksMacro.com; 416-534-4045 • Macrobiotic Deliciousness! Fun, playful and informative, Shauna leads approachable group and private macrobiotic cooking classes and provides personal macrobiotic chef services for individuals, busy executives, and visiting celebrities. Kushi Institute Graduate.

Austin/Dallas: Christy Morgan, Author Blissful Bites; info@theblissfulchef.com; www.theblissfulchef.com 469-444-0822; • Vegan macrobiotic chef, available for travel, classes, coaching.

CZECH REPUBLIC—Bob Carr, 143 Zamecka, 74757 Slavkov u Opavy; RobertNCarrJr@hotmail.com; +42774-757-212 • Macrobiotic Counselor, teacher, shiatsu, consultations (live, e-mail, Skype).

Dallas: Macrobiotic Center at Lake Texoma, Margaret Lawson, 129 Deer Crossing Drive, Pottsboro, TX, 75076; macrobioticteacher@gmail.com; www.macrobioticcenter. com; 903-786-9100 • Macrobiotic cooking classes, B&B, counseling, macrobiotic supplies, cookbooks.

ISRAEL—Sheldon and Ginat Rice, Jerusalem, Israel; www.TheRiceHouse.com; shelgin@netvision.net.il; 9722-566-9367 • Consultations, Accommodations, Seminars, Cooking, Shiatsu, Numerolgy, 9*Ki, Coaching.

VERMONT Vermont and New England area: Anna Bond, Touching Ground, 8 Woods Road, East Dummerston, VT 05346; rejoice@sover.net; 802-387-2341 • Personal consults by phone, online, in person. Macrobiotic teacher, counselor.

Thirty-five years experience. Cooking for longevity, ethnic pickling/fermentation, gardening, qigong, wild food/herb foraging, Nine-Star Astrology. Country-style bed and breakfast.

MEXICO—Cuernavaca, Mor.: Linda Moscona; U.S. telephone 1-917-969-4565; lindamoscona@mac.com • “Be the change you want to see in the world.” Mahatma Gandhi.

WORLDWIDE & regularly MA, NY, NJ, CT, ME—John Kozinki; 413-623-5925; www.macrobiotic.com • 37 years/30,000 students, Current/Progressive/Integrated Macrobiotic Classes & Health Consultations, Qigong, & Shiatsu (only Kushi Institute Teacher with 27 years uninterrupted tenure as of April 2013 resignation). Home Office: Becket, MA.

WASHINGTON Seattle: Michael W. Chen, Starched Press, P.O. Box 30783, Seattle, WA 98103-0783; starchedpr@hotmail.com • Rewrites, scripts, treatments, ideas, illustrations.

INTERNATIONAL

To advertise, contact:

AUSTRALIA—Perth: The Great Life Cooking School and Macrobiotic Centre, Sahaja and Franco Rubinich, 41 Pelican Ramble, Yangebup 6164, West Australia; 08-94149992; www.thegreatlife.com.au; sahaja@thegreatlife.com. au • Cooking Courses, Macrobiotic Counseling, Potlucks, Accredited Journey Practitioner.

530-566-9765 gomf@earthlink.net

or: www.OhsawaMacrobiotics.com

• SPRING 2014

34 Macrobiotics Today

www.OhsawaMacrobiotics.com

www.OhsawaMacrobiotics.com

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Macrobiotics Today SPRING 2014 35

George Ohsawa Macrobiotic Foundation

PRESORTED STANDARD U.S. POSTAGE PAID CHICO, CA PERMIT No. 1709

1277 Marian Avenue Chico, CA 95928-6914 www.ohsawamacrobiotics.com

or current resident

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

Food and Intuition 101, and Zen Macrobiotics

• hosts the annual French Meadows camp

July 26-August 3, 2014 (early arrival July 25)

• publishes Macrobiotics Today quarterly • 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: gomf@earthlink.net and gomf@OhsawaMacrobiotics.com • offers discounts to members

George Ohsawa Macrobiotic Foundation 800-232-2372; 530-566-9765

e-mail: gomf@OhsawaMacrobiotics.com website: www.OhsawaMacrobiotics.com

Membership Members of the George Ohsawa Macrobiotic Foundation receive a year’s subscription to Macro-

biotics Today, discounts on book purchases, informational mailings, and the joy of contributing to contribute in the Foundation’s efforts to spread macrobiotics throughout the world. More information may be found online at www.OhsawaMacrobiotics.com.

Make check or money order payable to G.O.M.F. and send to: Macrobiotics Today at the address above.

U.S. membership fee, $25 per year; elsewhere, US$40 (air mail)

Name _________________________________________ Address _______________________________________ City _____________________________ State ________ Zip ___________________ New member ______________ Renewal ____________ Fee $_____________________ Donation ____________