macrobiotics T O D AY SPRING 2016 Vol. 57, No. 2 $6.95 U.S. Printed in the U.S.A.
Gabriele Kushi’s:
The Macrobiotic Kitchen in Ten Easy Steps
Plus: • Ten Life Lessons from My Father • Early Michio Kushi Lectures • First Ohsawa Lectures in the U.S. • Carbon Arc in Fall River • Important Announcement
Editor’s Notes Happy Spring! This issue highlights the work of Michio Kushi and George Ohsawa with the republishing of their first lectures in the United States and articles by family and friends. Enjoy.
Classified JOHN KOZINSKI WORLDWIDE: Monthly ‒ MA, NY, NJ, CT; 413623-5925 or 413-464-2990; www. macrobiotic.com. Full Spectrum Macrobiotics™, noninvasive Integrative Diagnosis (ID™), Consultations, Training Programs, Lectures/ Workshops, Qigong, Shiatsu.
Letters Dear Editor,
I experience Phyllis Parun’s “21st Century Macrobiotics” in the Winter 2016 issue as ambitious and forceful. My qualms, in no particular order, include: 1. Reference to the year 1965 is very confusing. Ditto for the image of five of George Ohsawa’s students arriving at the same time. According to Ronald Kotzsch, Ph.D., the first five students in America were Michio Kushi (1949), Aveline Kushi (1951), Herman Aihara (1952), Cornellia Aihara (1955) and Alcan Yamaguchi (1960). 2. I’m personally thrilled with what has been accomplished in the 67-year history of macrobiotics in America, e.g., establishment of the
first macrobiotic restaurant (Musubi, 1961), establishment of the first organic food industry (Chico-San, 1962), compilation and dissemination of the first macrobiotic cookbook (Zen Cookery, 1964), first publication of Ohsawa’s teachings by a major publisher (You Are All Sanpaku, 1965), and subsequent publication of the writings of the Aiharas, Kushis, and Ohsawas (making the teachings accessible to any seeker), etc. 3. It is unlikely that a teaching that emphasizes austerity of diet, learning from adversity, assuming sole responsibility for choices and outcomes, etc. will become widely accepted at any time on Planet Earth, irrespective of presentation, certification, documentation, etc. 4. I am concerned that obtaining “hard factual data” would require individuals who experienced the same disease condition and shared similar constitutions and past dietary histories. (In professional research, lab animals are specifically bred to have identical genetic history, identical disease conditions, etc.) Additionally, one would have to be able to absolutely verify compliance with the recommended diet as with prison inmates or dependent humans, e.g., infants and non-ambulatory elders. 5. The type of macrobiotic education that the author favors is at odds with the each-one-teach-one macrobiotics of George Ohsawa, a system which could be (and was) taught to children. I’m not sure why a student would choose to become professionally credentialed in a discipline for which there is no perceived demand. At the same time, it seems the student’s cost would increase (though costs are currently identified as “prohibitively high”), and it seems this would be passed on
• SPRING 2016
2 Macrobiotics Today
to the consumer (though macrobiotics is already “too expensive for the people who need it”). 6. The author clearly identifies “a lack of uniformity in established standards,” “inconsistencies,” and “differing opinions,” coupled with a “need” to steer macrobiotic education in the direction of “traditional clinical Chinese teaching”—something that it never purported to be. These issues may need to be resolved before any unified vision for macrobiotic education can be realized. ‒ Sylvia Ruth Gray Strictly Macrobiotics Utah’s Home of Ohsawa
Dear Editor,
I am a new subscriber to Macrobiotics Today, and am responding to the letter of John Kozinski in the Summer 2015 edition. He states that “Becoming more yin or expanded does not cause you to absorb nutrients that are not present in your diet…you can’t absorb what is not there,” This overlooks the fact that Biological Transmutation happens in our body. (George Ohsawa referenced the works of Louis Kervran on this subject). It is not only absorption that takes place in our body, but transmutation also. I suppose that for transformation to take place the diet does need to be a healthy and varied one, but even that could be questioned since there are seemingly “healthy” people who do not eat in what we think is a healthy way. The main point for me is that: “The body is more intelligent than our analysis of it.” Best wishes, ‒ Helen Shaw via email www.OhsawaMacrobiotics.com
Features Continuous publication since 1960 Managing Editor Carl Ferré Associate Editor Julia Ferré
First Ohsawa Lectures in the U.S. . . . . . . . . . . . . 5
George Ohsawa
Publisher
George Ohsawa Macrobiotic Foundation
Special Members
Nancy Adler, Michael Bauce, Sean Braniff, Michael Brown, James Brunkow, Kelsey Brunkow, Robert Carr Jr., David Catron, Maria and Mike Chen, Michael Clennan, Michele Clifford, Packy Conway, Elaine Danforth, Carl Ferré, Julia Ferré, Gus Ferré, Nels Ferré, Peter Fraser, Bob Fritz, Tim Galanek, Karen Garvey, Matthias Grabiak, Francine Harper, Susan Haase, 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, Audrey Pulis, Pete Pulis, Fred Pulver, Jean Richardson, Michael Rossoff, Bob Ruggles, Alice Salinero, Sue Shimmon, Lino Stanchich, Laura Stec, Kathy Swasey, George Sweet, Hugh Tinling, Shirley Tung, Cynthia Vann, Verne Varona, Mark Vilkaitis, Kazuko Yamazaki, and Marketa Zeleznikova
Ten Life Lessons from My Father . . . . . . . . . . . . 11
Part 1: Lessons 1 through 5 Phiya Kushi
Carbon Arc in Fall River . . . . . . . . . . . . . . . . . . . 16
Edward Esko
Early Michio Kushi Lectures . . . . . . . . . . . . . . . . 20
Michio Kushi
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 ©2016 by the George Ohsawa Macrobiotic Foundation. All rights reserved. Annual subscription rate in the United States and possessions: $25; elsewhere, US$40. Yearly subscriptions with membership privileges (see back cover): in the United States and possessions: $25; elsewhere, US$40. 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 800232-2372. 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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Ten Steps to Balanced Eating . . . . . . . . . . . . . . . 25
from The Macrobiotic Kitchen in Ten Easy Steps Gabriele Kushi
Departments Editor’s Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Letters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Community Resources Network . . . . . . . . . . . . . . . . . . . . . . . 31 Back Page: Important Announcement . . . . . . . . . . . . . . . . . . . 35 Cover: Gabriele Kushi. Photo courtesy of Ost West Verlag. Photos on page 18-19 by Gerard Lum.
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Macrobiotics Today SPRING 2016 3
• SPRING 2016
4 Macrobiotics Today
www.OhsawaMacrobiotics.com
First Ohsawa Lectures in the U.S. George Ohsawa The following lecture notes were taken by Herman Aihara and first published in the July 1960 issue of Macrobiotic News, former name of Macrobiotics Today. The lectures were presented January 12 and 13, 1960 and are among the first given by Ohsawa in the United States. These lecture notes have been edited for clarity and ease of reading. ‒ ed.
T
enshin (he called himself “Soul of the Heaven”) who visited this country 1904, gave a lecture in St. Louis at an International Conference. Almost sixty years ago, he said that if Americans had another eye to see, then they would find a new world. You are seeing only something visible, that is to say, you don’t think. I am a successor of Tenshin. If Westerners could understand this saying of Tenshin from sixty years ago, there would be no world war or crime. All conflict comes from misunderstandings. All misunderstandings come from two judgments on the same level. If one is a little higher, there would be no conflict at all. Tenshin said, “If you become a little higher then you will have no difficulties at all in the future.” If you can’t www.OhsawaMacrobiotics.com
George Ohsawa
judge, you can’t live. Even your heart is judging, expanding and constricting. Never forget this movement. All our function is judgment. There is nothing but judgment in this world. This school is the only school that teaches one how to judge, think, and memorize. The Far East imported everything from your civilization; for example, guns, powder, chocolate, beef, and steak, giving up all traditions like the Kimono, the Zori, and the Shojin-Ry-
ori. However, you have only imported some words like Geisha, Harakiri, and Fujiyama. You must open your third eye—the one that can see the invisible world—the eternal world. The third eye is called instinct or intuition but there is no precise definition of instinct or intuition. No one knows what the mechanism of our instinct or intuition is. There is a Syntopicon in this country. They said this includes all definitions of all philosophical and metaphysical terms. But as I pointed out some thirty years ago, they have forgotten the East entirely. It is a half Syntopicon. Nowadays, they say “Syntopicon of the West.” We have thousands of scholars in the East like Lao-tse, Confucius, Nagarjuna, Mahavira, and Buddha. If we have a good comprehension of each other, then we will be happier. Now, Americans are following his advice even though it is sixty years late.
Anatomy of Thinking
Our philosophy of the Far East is judgment, thinking. Someone told me that thinking is not respected in this country. This shocked me very much because I came here for this purpose: To teach you how to think, how to judge, to be happy, and to be
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free. According to our philosophy there are two categories of man. One is he who can judge and think. The other can’t think but imitates like a phonograph. Generally speaking everyone can think but most are accustomed not to think. Many borrow the judgment of others. I studied biology some thirty years ago in the Institute of Pasteur in Paris, especially the anatomy of all animals. I found very interesting things. For example, animals, dogs, cats, insects, and fishes don’t think, and they have no brain.
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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 foundation@gomf.macrobiotic.net
Sensory Cells (Hair Cells) Nerve
In a fish, there is only a trace of a central sensory system, so they can’t think. They have no sentimentality and no intellectuality. The smaller animals have a smaller brain, the bigger the bigger. They have no thinking instrument. Even in monkeys, their brains are very small. I understand why they can’t think, but it is very strange with man. All men have a brain, big or small, and yet they don’t think. Why? There are two categories of man. One is vegetarian and the other is carnivorous. Among vegetarians, during four to five thousand years between India, China, Korea, and Japan, there were always communications, exchange of cultures, presents, but no war. This continued up to the importation of Western civilization. You can see this in the book written by Lin Yu Tang. He also said that in China there was no war during four thousand years. Here millions of chickens are
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6 Macrobiotics Today
Surface
killed every day. Millions of quarts of milk are sold, and eggs. These animal foods will transform the function of our brain to a non-thinking brain biologically. This is my conclusion. If you have any protestation, I shall be very glad to hear about it.
Basic Ground of Science: Observation
Materialistic, Western civilization depends on science. Science is the most important instrument of modern civilization. What is the characteristic of science? Science, according to Poincaré, has three weapons, three instruments. First of all is observation, next making hypotheses, then experimentation. The very foundation of science is observation. What is observation? Collecting all observations, scientists are seeking unique resolutions and answers. That is why they experiment. That is why they raise hypotheses. Our philosophy is quite different. We must judge once and all, first and forever. Consider the scale of observation according to Lecomte du Nouy. Let us suppose that we have at our disposal two powders. One white (flour) and the other black (finely crushed charcoal or soot). If we mix them we will obtain a gray powder that will be lighter in color if it contains more flour and darker if it contains more soot. If the mixture is perfect, on our scale of observation (that is, without the help of a microscope) the phenomenon studied will always be a gray powder. But let us suppose that an insect of the size of the grains of flour or of soot moves around in this powder. For him there will be no gray powder, but only black or white boulders. On his scale of observation the phenomenon, “gray powder,” does not exist. On the scale of our human obwww.OhsawaMacrobiotics.com
servation, as pointed out before, the edge of a razor blade is a continuous line. On the microscopic scale, it is a broken but solid line. On the chemical scale, we have atoms of iron and carbon. On the subatomic scale, we have electronic perpetual motion at the rate of several thousand miles per second. All these phenomena are in reality the manifestation of the same basic phenomenon—the motions of the electrons; the only difference that exists between them is the scale of observation. This fundamental fact was first pointed out by a brilliant Swiss physicist who died in 1942, Professor Charles-Eugene Guye. But in the Far East, this was taught a long, long time ago. According to The Book of Tea, nothing is real except that which concerns the working of our own minds (scale of observation). Yeno, the sixth patriarch, once saw two monks watching the flag of a pagoda fluttering the wind. One said, “It is the wind that moves.” The other said, “It is the flag that moves.” Yeno explained to them that the real movement was neither of the wind nor the flag, but of something within their own minds. In other words, one can say that from the standpoint of man, it is the scale of observation that creates the phenomenon. Every time we change the scale of observation, we encounter new phenomena. Thus, in science, observation is very uncertain and not accurate. Phenomenon will be changed by ones instrument of observation, by ones scale of observation. That is why there are so many definitions in this world. Someone will say, “this is white,” others will say, “this is red.” Thus, only one thing is necessary, “Supreme Judgment”—one judgment for everyone and forever. www.OhsawaMacrobiotics.com
Now I want to speak about experimentation and hypotheses; observation is so uncertain. In our Eastern philosophy there is only one scale of observation, that is to say, Yin and Yang, as I will tell you later.
Two Important Questions
Question one: What is judgment? You think every day, everywhere, but you don’t know the mechanism of thinking. How can you think? Question two: How to judge? I studied Locke and Breith who are the originators of our Democracy. However, they can’t think of the invisible world; so, they can’t study. That is my conclusion. They are only materialists.
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Essential
Seven Stages of Judgment
What is judgment? According to our Far Eastern philosophy, judgment has seven stages. 1. Mechanical judgment. This is the most simple, blind, and elementary form of our judgment. It comes after twenty to thirty hours of birth. 2. Sensory judgment. Within one week after birth the baby begins sensory perception—cold, hunger, etc. 3. Sentimental judgment. This starts one month later. Love, hate, etc. 4. Intellectual judgment. 5. Social judgment. This includes two types of judgment, one is moral and the other is economic. Economic judgment is more powerful than moral judgment. 6. Ideological judgment. Religion, socialism, communism, etc. 7. Supreme judgment. At what stage of judgment are you? There are so many federalists, peace makers. They are mostly sentimental. They are against war because
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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 2016 7
they lost a son, husband, or wealth, etc. That is of no use. Krishuna of India didn’t deny war. You must go step by step up these seven states to the seventh. All politicians are at the third stage; so, there is no peace in this world. Truth is the seventh stage. S. Vokananda gave many lectures in this country some years ago and he was appreciated very much everywhere, but he died before age forty from a very disagreeable sickness called diabetes, that is to say, he ate too much sugar. Very good socialists or ideologists may finish their lives very miserably. That is to say, their judgements are not the highest. Truth is only at the seventh stage, not at other stages. Scientific truth is like, for example, the “Atom.” Some forty or fifty years ago, all scientists thought that the atom could not be divided. Now, it is divided into many parts. Science is very uncertain. Our way of judging, our scale of observation is yin and yang as I said before. In our philosophy, we divide all judgements in two categories, yin and yang. Let us begin of our exercise. Yin is something negative, passive, tranquil, and cool. Yang is something positive, active, force, warmth. This can be translated physically in two categories: Yang is centripetal force and yin is centrifugal force. This is only one terminology of our philosophy. Next is the exercise of yin and yang everywhere and at any time for everything. In Indian: Yang is Ragashick (manly, cruel) and yin is Tamashick (quiet, passive) This world is created by these two antagonistic forces. They can be considered like the two arms of God.
Yin Forces
Yang Forces
Color
We must see our world by our sensory perceptions of seeing, hearing, tasting, smelling, and touching. The most important perception is visual seeing. By visual perception, we first see seven colors. In these seven colors we must recognize what is yin and what is Yang. What color is most yang? Yang (▲) Yin (▼) Red Orange Yellow Green Blue Violet Purple 700 nm - - - - - - wavelength - - - - - - 400 nm
This is the natural order; we can’t change this order. We are living by our hemoglobin. Without hemoglobin (red) we can’t live. In leukemia— blood cancer—the white globules increase and lead to anemia. So, leukemia is yin. We can cure leukemia in ten days. At the end of the Second World War, America dropped bombs on Nagasaki and Hiroshima. In the City of Nagasaki there was a hill. On this hill, there was a Catholic Church Hospital, and also another hospital at Nagasaki University. The bomb was dropped between these two hospitals. Both these two hospitals were destroyed, three thousand were killed in the University Hospital and eight thousand died in the streets, but no one was killed in the Catholic Church Hospital because the director of this hospital was one of my students not
• SPRING 2016
8 Macrobiotics Today
only he but all patients in this hospital were macrobiotic; so, they were safe. Americans do not know the reason why. All products of hemoglobin such as meats, eggs, milk, butter, cheese, and sausage are too yang; so, don’t take these too much. Biologically speaking, animal foods are not good for our system. On the contrary, if you take too much violet colored food you will be yinized. What foods are most violet in color? They are eggplant, potato, tomato, pineapple, banana, fig, etc. Some oranges are violet inside. They all come from tropical countries. If you have only very yin food and you don’t want to kill yourself, you can yangize them with fire and salt. This is the meaning and superiority of our wisdom. We are distinguished from other animals on account of the invention of fire and salt. No other animals have fire production or salt production. That is why human civilization is so splendid. If you are vegetarian in this society, you will become more and more yin and will be devoured by so many meat eaters. You will be happy for yourself, but you will be attacked by meat eaters. All vegetarians are idealists and are solitary and retiring.
Water
What is water? Is water yin or yang? Is rain yin or yang? When it rains, rheumatics have pain. This is sad, calm, and not joyful; so, it is yin. From this point of view, water is yin. Less water is yang. When you go to a market to buy something for a patient who is suffering from yin; for example, polio, melancholia, etc., you must buy dry vegetables. With salt you can yangize everything. You can expel water if you cook any vegetable with salt and then it becomes more yang. Chemically speaking: Na (sodium) is www.OhsawaMacrobiotics.com
yang and K (potassium) is yin. Our body is always balancing these two antagonistic powers. According to the classification of elements, the most yang elements are H, C, Li, As, and Na. Their wavelengths are longer than 600 nm. Most Yin elements are O, K, P, N, Si, Fe, F, S, Ca, and B. Their wavelengths are shorter than 430 nm. Between these elements, there are other elements whose physical characteristics are little different from the others. These elements include He, Ne, Mg, Cl, Cr, Ni, Zn, Pd, Ag, Hg, Pt, and Ge.
Tropism
Growth from the earth straight up is yin and downward is yang. The upper part of a radish is more yin. The underground part of a radish is more
Air Earth
Onion
yang. You must cut an onion vertically but not horizontally. Something running horizontally under the ground like a potato is yin. Something running horizontally above the ground like a dandelion is yang. A mushroom is very yin. It is 95 percent water. Chinese dishes use so much meat that they use lots of mushrooms. Avocados are most yin; so, there are many sicknesses in countries where avocados grow. Bamboo and sugarcane grow straight up. They are very yin.
www.OhsawaMacrobiotics.com
Seven Stages of Sickness
According to our philosophy, sickness has seven stages. 1. Fatigue—Physiologically and biologically cured sometimes within 2-3 hours. 2. Suffering—Physiologically and biologically cured sometimes within 2-3 days. Fatigue and suffering are symptoms caused by fighting between your body and sickness. 3. Sickness localized in blood— for example, cancer of blood, leukemia, hemophilia, etc. 4. Vagotomy and sympathigotony—arthritis, rheumatism, etc. 5. Organic sickness—sickness of stomach, heart, intestines, kidneys, liver, cancer of organs, and high blood pressure. 6. Nervousness—one is very sick who angers easily, or suppresses anger. 7. Arrogance—This is most difficult to cure. Some people who can’t accept small insignificant things have arrogance; they are exclusive. If you are healthy you can accept everything! “I never met a man I don’t like.” (Will Rogers) The higher stages of sickness are harder to cure. Until #3, sickness can be cured within 10 days. What stages of sickness have you? Example 1: Detachment of retina If you go to a hospital, you will be
Retina Cornea Pupil Lens
operated on, that is to say, cauterization. They have no other way to cure because they don’t know the cause of the detachment of the retina. What is the cause of detachment of the retina? Why does the retina detach from the eye? You must think and answer! The phenomenon of detachment is yin, so the cause of detachment must be yin, that is to say, too much water. Suppose we have an envelope with a stamp. We can’t detach a stamp from the envelope. But if we put the envelope into water, it will be detached easily. That is very simple. There are so many cases of detachment of the retina in this country. You can make money very easily! Example 2: Kidney disease A kidney is a very complicated organ. The capillaries can filter all liquid and blood and then return it back to our body after eliminating impurities. If you drink too much water, every capillary becomes bigger and then it produces hemorrhages and next comes kidney disease. Western practice is nothing but washing. Far Eastern medicine cures not only the symptom but also the cause of kidney disease. Within ten days you can have improvement; for example, Mrs. Zimmerman, Mrs. Burnett, Mrs. Kamoi, etc.
Form
Which form is yin and which form is yang?
▲ ▼ Form I ▲ is dominated by the centripetal force, so it is yang. Form II ▼ dominated by the centrifugal force, so it is yin.
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Macrobiotics Today SPRING 2016 9
Yang face indicates born in yang.
Summary: Yin and Yang Decision Chart (1) Vegetable in North Hemisphere
Al Capone Yin face indicates born in yin.
▲ (Yang)
▼ (Yin)
Grows more going North
Grows more going South
Season
Grows during cold season (Oct.-March)
Grows during hot season (April-Sept.)
Direction
Downward under the ground Upward on the ground
Speed of growth
Slow
Fast
Direction on the ground
Horizontal
Vertical
Direction under the ground
Vertical
Horizontal
Water
Less
Much
Time required for cook
Long
Short
Height
Low
High
Change by heat
Harden
Soften
Color
Red, orange, brown, yellow, black
Green, blue, white, indigo, purple
K/Na
Less than 5
More than 5
(2) Animal and Man in North Hemisphere
Abraham Lincoln
Country of Origin
If the country of origin is warm or tropical, that thing or person growing there is more yin and if the country of origin is cold or cool, that thing or person is more yang. Production of chlorophyll is yin. Production of hemoglobin is yang. For example, oysters have no red blood, but rather have green blood. They aren’t active. They are slow in action. You can consider them a kind of plant. So, you can eat them because they don’t try to escape. George Ohsawa (1993-1966) is the modern-day founder of macrobiotics. His works include Zen Macrobiotics, Essential Ohsawa, Philosophy of Oriental Medicine, and many others.
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10 Macrobiotics Today
▲ (Yang)
▼ (Yin)
Action
Fast
Slow
Face & Height
Short
Tall
Water
Less
Much
Manner
Active, positive
Passive, negative
Like & Dislike
North, up, cold
South, down, hot
Pulse & respiration
Fast
Slow
Bones
Low
High
Muscle
Hard
Soft
Temp. of body
High
Low
Blood
More concentrate
Less concentrate
Growth
Slow
Fast
Place of growth
Cold
Hot
Food
Carnivorous
Vegetarian, fruitarian
Consumption of O2
Much
Less
Grows more going North
Grows more going South
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Ten Life Lessons from My Father Part 1: Lessons 1 through 5 Phiya Kushi
T
here are many great lessons and words of wisdom that my father, Michio Kushi, gave me and countless other individuals whose lives he touched through his many lectures, books, and private consultations. These select life lessons are ten out of hundreds that impacted and influenced my life for the better one way or another. They affected important life decisions, guided me through challenging times, and inspired me to strive to be a better person and to learn to always enjoy life under all circumstances. I share them in the hopes that they may inspire and be useful to all.
1. Never Sell Your Life
(Always pursue your dream) This is a caution against making a Faust-like bargain of giving your soul to the Devil in exchange for untold riches and earthly pleasures. It is a suggestion to never compromise your principles, passion, and dreams for the sake of money or for a cause that you don’t believe in. This doesn’t mean never getting paid to work or turning down money, but it does mean never settling for less than www.OhsawaMacrobiotics.com
The Kushi Brothers: Hisao, Phiya, Haruo,
and
Photo Coursey of Michael Rossoff
doing something that you feel passionate about and would do regardless of the money. It’s fine to earn money and do any kind of work as long as it is part of a much larger plan that serves you and your own personal development and dream. It’s also fine to work for a company (or a boss) whose princi-
Norio
ples you don’t agree with as long as it serves your own dream and purpose whatever that may be. In short, work for yourself and pursue your dreams at all times even when you work for others. If you do, you will always have a job that you can never be fired from. Never sell your life. I first heard my father say these
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Macrobiotics Today SPRING 2016 11
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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
words in one of his lectures when I was a young teenager just beginning to think about getting my first summer job. That summer, I applied to work as a bagger for a local supermarket chain. (This was long before the days of natural and organic supermarkets.) On my first day, a neatly dressed floor manager in a white shirt, dress slacks and tie gave me a tour and showed me around. Afterward, we sat down and he explained to me about what made this supermarket different from its nearby competitor. He said, “The only difference between the two supermarkets is the service. Everything else is the same. You can buy all the same food there as you can here. So the only thing that can set us apart from our competition is our service including how we dress and take care of our customers.” I sat for a moment and thought about what he said and remembered my father’s words. I realized that it simply wasn’t enough for me to work for a company whose only goal was making a profit by trying to serve their customers better. I believed that quality service should be automatic for all businesses. This supermarket had nothing more to offer and was simply trying to compete with and put the other supermarket down the street out of business. It was a sad and destructive game with no thought on creating a win-win situation. I told the manager, “Thank you, but no thank you” and with that I quit on my very day. My father’s words instilled in me a selfish attitude about the use of my time and who should benefit from it. I would not allow this body of mine, this life of mine, to be used for things that I did not agree with. I wanted to work for a company that was making a substantial and fundamental positive difference in people’s lives. I wanted to work for a place where I
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could feel proud just by being a part of the company. I set high work standards early in life and have kept them ever since. For my first job I ended up working for my parent’s company, Erewhon, the pioneering importer, manufacturer, distributor, and retailer that helped launch the natural and organic foods movement. Unlike the supermarket, Erewhon offered unique food products that were natural, wholesome, informative, and educational and were part of a larger vision, philosophy, and goal toward building world peace. Erewhon had a mission that I was proud of and could work for. Since then, every job I did, every position I accepted, and every company I worked for and managed aligned with my own set of values and principles. These values and principles included never causing anyone any harm, suffering, or unhappiness by: 1. Never selling products that might be dangerous and harmful to others. 2. Never doing any work that involved weapons, war, or caused any suffering in the world. 3. Never working for a company that exploited others. 4. Never working for a company that did not put people before profits and encourage a win-win situation for everyone. While my values and principles may have changed over the years—in fact, they are more stringent now than before—I never compromised them. As a result, I have no regrets for any work I have done in the past and that fact has given me a profound sense of peace and satisfaction in my life for which I attribute to my father’s words “never sell your life.”
www.OhsawaMacrobiotics.com
2. Never Complain About Anything
(Take responsibility for your life) Many years ago my father said, “Never complain about anything unless you, yourself, can come up with a better solution that you, yourself, are willing to implement. Otherwise, you have no right to complain.” He never complained about anything and whenever he had an objection to anything he always had solution. His advice made a lot of sense to me and I have done my best to follow it ever since. It should be noted that there are times when complaining has its uses and advantages. For example, it can be useful to complain to persons in a position to make a difference by changing unwanted situations for the better. Also, Freedom of Speech is an important right in the United States and voicing one’s opinion is necessary for social change and responsible political action. Complaining to the right person can make a big difference and is an essential tool in politics today. However, if we become overly dependent on others to make changes for us, then we risk losing our own strength and power. People who complain aimlessly and constantly to those who can’t make a difference become victims of their own doing. Without finding their own solutions and acting upon them, they give up their own power to change their own lives. They also lose the respect of those around them. This lesson, to never complain unless I had my own solution, inspired me to be much more self-reliant by becoming better and faster at solving problems that came my way. It gave me greater responsibility, selfconfidence, patience, and creativity. www.OhsawaMacrobiotics.com
I became better at strategic and long term planning and was able to manage people and run businesses early on in life. I am very grateful to my father for this simple yet powerful and valuable lesson.
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3. Never Criticize Anyone
(Be respectful to everyone always) Similar to “Never complain about anything” is to “never criticize anyone” at all. If you have a concern or issue with another person, then deal with him or her directly about it. Never criticize anyone publicly or privately behind a person’s back. Although I don’t recall my father expressly saying to never criticize others, he very clearly demonstrated this by his own refusal to criticize anyone. My father was a very gracious well-mannered gentleman who treated everyone with respect. He always wore three piece suits as a symbol of his respect for everyone he met. When he was out and about walking in town, he would always greet everyone he met with a cheerful smile and a “Good Morning!” He was always charming and would try to lift the spirits of everyone he met. When others challenged him, treated him disrespectfully, and tried to publicly discredit and stop him, he never complained about or criticized them at all. I am not as charming or gracious as my father was yet his example continues to inspire me to never criticize anyone and to always treat everyone with respect regardless of how they treat me.
4. Never Be Angry
(Be calm, tolerant, and compassionate with yourself and everyone else, always) I can count on one hand the number of times I can recall my father
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getting angry. One of them was in the early 1980s when AIDS had been discovered in the gay population in New York City. The News media was filled with stories of people blaming homosexuality and of homophobic healthcare workers unwilling to treat the afflicted. My father was outraged and took it upon himself to travel to New York City every month from Boston to give free lectures and cooking classes to AIDS patients. He shook their hands and hugged them. Many of the men in attendance broke down and cried because everyone else was afraid to touch them. The result of his efforts can be found in his book, “AIDS, Macrobiotics, and Natural Immunity.” That was one of the rare occasions when my father became angry. Unlike his macrobiotic mentor, George Ohsawa, who regularly
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scolded and berated his own students and many others, Michio gained a reputation early on of always being patient and never losing his temper so much so that Ohsawa intentionally tried to provoke and test him with a very nasty accusatory letter. Michio finally lost his temper and wrote back expressing his anger at Ohsawa. Ohsawa replied in jest by congratulating him on being human, because he, Ohsawa, sincerely had his doubts. Being angry often can be viewed as a sign of being unhealthy. In Oriental Medicine, anger is related to a weak liver. Excessive fat, alcohol, and sweets among other specific foods that tax the liver then makes one more easily prone to anger, while healing the liver by avoiding such foods can make one more tolerant and patient. When we do feel or have anger within us, then it definitely can be helpful to express it fully in responsible ways that do not cause anything or anyone harm or damage, physically, emotionally, and psychologically. If you need to yell and scream, then by all means, do so by going out into the woods alone and yelling your head off to your liver’s content. Just as crying can be healing, releasing one’s anger can help move stagnated energies within the body, but just do so responsibly. Unfortunately, I have been angry more times than I care for and later regretted every time it happened. In my younger years the anger and frustrations I experienced were often uncontrollable. Expressing and releasing pent-up emotions was healing and invaluable to me and I sought ways to do so constructively. Over the years, I became much more patient, tolerant, and compassionate. Older now, and hopefully wiser, I find no reason to be angry at all. It took me a long
time to finally achieve the tolerant, patient, and calm state that my father maintained and displayed throughout his life. So, if you have anger and if expressing it will make you feel better then don’t try to suppress it at all. Let it all come out naturally, but also try to find out the causes and triggers to your anger and learn to deal with them in other ways. If you keep at it, and though it may take a long time, you may find greater calm and peace in your life and be more like Michio. His example continues to be a source of inspiration for me today.
“‘Be grateful for your difficulties’ is a simple and straightforward reminder to appreciate the unavoidable challenges that we all face in our lives....” 5. Be Grateful for Your Difficulties
(They make life worth living) First, to clarify, “be grateful for your difficulties” isn’t a suggestion to be masochistic. Second, I am also aware that “difficulties make us stronger” is an over-used cliché and telling someone to be grateful in times of crisis is probably the worst thing to say to him or her and is definitely the last thing he or she wants to hear. Anyone facing an unexpected and unwanted urgent crisis should be focused on nothing else than practically resolving the crisis itself. In that moment, gratitude is not a useful sentiment to turn to at all. Furthermore, even when we aren’t faced with any
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major challenges or difficulties, it is natural to avoid them whenever we can and as best as possible. However, and as we all know, difficulties and challenges come upon us whether we like it or not and our view and attitude towards them can make a huge difference in our lives. “Be grateful for your difficulties” is a simple and straightforward reminder to appreciate the unavoidable challenges that we all face in our lives. Through our hardships, difficulties, and failures we learn to value and appreciate the simplest things in life. In life threatening situations, we become grateful for life itself. Our difficulties also serve as reminders to examine ourselves and our lives and to question our long-held beliefs, values, and direction. They serve as opportunities to reflect on our past limitations and to explore greater possibilities and new directions that we would have never considered or imagined otherwise. When I came down with a cold or fever, my father would often congratulate me for my good fortune. He was not being mean to me. He never looked at sickness as a misfortune but instead as a friendly and fortunate reminder that something needed to be addressed and changed in one’s life. I found out later that this attitude toward sickness was very much in line with the work of Christoph Wilhelm Hufeland, the 18th century physician who wrote the first book on macrobiotics titled, “Macrobiotics: The Art of Longevity.” In the preface of his book Hufeland writes: “The medical art must consider every disease as an evil which cannot be too soon expelled; the macrobiotic, on the other hand, shows that many diseases may be the means of prolonging life.” By congratulating me for my illwww.OhsawaMacrobiotics.com
ness my father was simply expressing the macrobiotic understanding of viewing illness as a means to help me live longer. It was good fortune and I only needed to see it as an opportunity for change for the better. Without my illness I would never have known that change was needed. It was a difficulty to be grateful for. My father did not limit the scope of difficulties to be grateful for to only health issues. Every type of difficulty from accidents, tragedies, and economic hardships to relationship troubles, social problems, and even war was to be appreciated. All challenges and difficulties we encounter are an opportunity for growth physically, mentally and spiritually. Challenges and difficulties are not just beneficial for humans but for all living things as well. There is a story about my father that illustrates this point with regard to the difficulties and hardships of plants. Many years ago I accompanied my father to a meeting of advisors for John Denver’s Windstar Foundation. In looking to build a utopian community in the Rocky Mountains, there was a proposal on the table to create an experimental thriving Garden of Eden inside a protected Geodesic Dome. The prestigious group of advisers that John had assembled all thought it was a wonderful idea except my father. When it came time for Michio to give his input, then, with unassuming grace, he gently pointed out that occasionally exposing the vegetation in the dome to rain and other elements naturally occurring in the Rockies might be beneficial for the plants. He suggested that the dome should at least have a window that could open and close to let these external influences in from time to time. Soon it became glaringly apparent to all in the room that exposing plants to the www.OhsawaMacrobiotics.com
harsh Rocky Mountain climate all the time, from thunderstorms and even snowfall, was the best and most natural thing for the plants in order to thrive in that environment. The Geodesic Dome was not only unnecessary but was in the way of the difficulties and challenges that naturally helped the plants to grow and become strong and healthy. By suggesting a simple window in the dome, my father, in the gentlest way possible, exposed the folly of the whole idea. In the pursuit of our happiness, it doesn’t serve us to make enemies of our difficulties and challenges. Like rain storms and bad weather, they come and go often and we must deal with them whether we like it or not. Indeed, they are an essential part of life just as much as are the sunny days and joyous times. By embracing our difficulties we can find happiness in both the worst and the best times of our lives. Be grateful for difficulties because in overcoming them, they not only bring us joy but also make life worth living. Phiya Kushi is the third son of five children of macrobiotic pioneers, Michio and Aveline Kushi. He spent most of his life working with and assisting them in their dream of creating One Peaceful World through macrobiotics. Phiya continues their dream today and is exploring what it takes to build healthy macrobiotic communities. He currently lives in the macrobiotic community in Alaska called, Ionia. For more, see www. PhiyaKushi.com or send email to phiyak@gmail.com.
This is one of the best introductory books on macrobiotic philosophy and diet uniting the three major expressions of macrobiotic teachings: George Ohsawa, Herman Aihara, and Michio Kushi.
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$14.95 plus $2.50 shipping = $17.45 Essential Guide to Macrobiotics is filled with useful and practical information. A revised and expanded version of Pocket Guide to Macrobiotics.
A Must Buy! 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 2016 15
Carbon Arc in Fall River Edward Esko CET’s mission is to reward humanity and investors by applying electromagnetic tailoring to relatively common materials in order to produce economically and environmentally sound alternatives for scarce or hazardous materials. —From the CET website
E
arly in 2015 Jim Dunn, the president of Future Solar Systems LLC in Massachusetts, contacted us. Jim is a well-known pioneer in the new energy field and on the board of the non-profit New Energy Foundation, which, since 2009, has funded Quantum Rabbit (QR) research on low energy transmutation. Jim has followed our research as published in the journal Infinite Energy as well as in the books, Cool Fusion and Corking the Nuclear Genie. Jim was eager for us to meet with John Preston, former Director of Licensing at Massachusetts Institute of Technology (MIT) and the founder of Continuum Energy Technologies (CET) in Fall River, Massachusetts. Jim mentioned that John was working on cutting edge research that in some ways was parallel to ours, and that collaboration could be fruitful. Following Jim’s introduction, I
Woody (left)
Alex (center) Preparing
contacted John Preston and visited his facility in the spring of 2015. Continuum Energy Technologies occupies a 90,000 square foot office, laboratory, and industrial complex about an hour south of Boston. John guided me on a tour of the facility. He also outlined the work he had conducted on transmutation, which, although different than ours, was nevertheless quite impressive. John mentioned that he had submitted a paper on his work to the prestigious scientific journal Nature, and was awaiting word on publication. I began to see possibilities for cooperation that could take the QR research to the next level.
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and
the
Battery Pack
So, in October 2015, the QR team, Alex Jack, Woody Johnson, and me, met in Fall River for a series of tabletop carbon arc experiments. The goal was to duplicate the successful carbon arc experiments we had done earlier at our lab in Bellows Falls, Vermont, and documented in the book Cool Fusion. The Bellows Falls experiments apparently confirmed the formula and experiments developed fifty years ago by George Ohsawa and Michio Kushi. According to Ohsawa and Kushi, carbon could be made to change into iron in the open air by striking carbon powder with electricity. The low energy www.OhsawaMacrobiotics.com
nuclear fusion reaction is as follows: 2(6C12 + 8O16) → 26Fe56 + 2 protons The experiment is exceedingly simple. Pure graphite (carbon) powder is placed on either a pure copper or graphite surface. A power source consisting of three 12-volt batteries is set up. Positive and negative leads are connected to the opposite ends of the battery pack. The negative lead is connected to the charging surface. A pure graphite rod is connected to the positive lead. Graphite powder is placed on the charging surface and struck by the positive rod. A spark, something like a lightning flash, occurs. This process is repeated up to forty or fifty times. Before the arcing process, the graphite powder is placed on white paper and tested for magnetic activity. A powerful neodymium magnet is held underneath the paper and moved back and forth. Because graphite is non-magnetic, it does not react to the magnet. It remains unmoved and inert. However, that situation changes dramatically once the graphite has been charged. Treated graphite powder reacts to the magnet and follows it around the paper. The black dots of graphite resemble tiny ants jumping around on the paper and thus we named them “quantum ants.” According to the Ohsawa/Kushi hypothesis, two atoms of carbon fuse with two atoms of oxygen from the open air to form an atom of iron, plus two protons that are ejected from the nucleus. It is the presence of iron in the treated powder that causes the response to the magnet, since iron is magnetic and carbon is not. In the Bellows Falls experiments, treated graphite was consistently magnetic, suggesting the presence of iron. When treated samples were sent to outside labs for analysis, iron was www.OhsawaMacrobiotics.com
found in every sample, suggesting that low energy transmutation had taken place. The Fall River experiments followed the Bellows Falls protocol. An MIT-trained physicist named David Pelly joined the QR team in Fall River. By coincidence, David had contacted us just prior to the Fall River experiments. David had worked with John Preston a number of years earlier and quickly became an active member of the research team. As in Bellows Falls, graphite powder was tested for magnetic properties with negative results. It was arced as described above. Predictably, the treated powder tested positive for magnetism. Unlike the Bellows Falls lab, CET in Fall River is equipped with in-house state of the art analysis equipment. The system is know as ARTAX and uses x-rays to detect element composition in real time. The composition of test samples is displayed on a computer monitor.
Woody Charging the Graphite Powder
The treated sample was quickly rushed into the ARTAX room and prepped for analysis. There was the unmistakable presence of iron. The technicians operating the system were convinced that the iron was due
to contamination rather than transmutation. Thus began a frantic search to find the source of the iron contamination. Tests were run on the copper arcing surface, the graphite rods, even the table on which the samples were placed. All turned out negative for iron. While this was taking place, Alex, Woody and I looked at each other and shrugged our shoulders. Several days later we spoke with John Preston. He had reviewed the
The peak at left shows the presence of iron in the test sample. The second peak reflects the copper in the copper striking surface.
data and had come to the conclusion that the iron was not due to contamination but was due to low energy transmutation as predicted by Ohsawa and Kushi. He congratulated us on our achievement and expressed interest in working with us on future experiments. David Pelly was likewise impressed and expressed interest in replicating the carbon into iron experiments. It is our hope that collaboration with MIT-associated scientists and administrators can take QR research to the next level, namely establishment of firm proof of concept and scale up toward efficient production technologies. Edward Esko is a macrobiotic teacher, counselor, and author who serves as Associate Director of the Kushi Institute as well as the K.I. Dean of Faculty. See www.kushiinstitute.org.
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Macrobiotics Today SPRING 2016 17
• Superb vegan macrobiotic meals • Lectures on macrobiotics and improved well-being Excellent children’s program • • Hiking and nature walks • Swimming in lakes and streams • Legendary co-ed volleyball • Solitude, peace, and quiet • Nightly campfires: singing, dancing, story-telling, variety shows • Spacious, pristine wilderness • Workshops, cooking classes, and much much more
French Meadows Camp
47th Annual
July 15 – 23, 2016
Fees — U.S. Funds Pay in full by May 15 and save $100 per adult, $50 per youth. Adults $1,195 (195/day); Youth (3-18) $595 ($95/day) Babies (under 3 yrs.) -- Call or e-mail before registering Deposit — A $250 deposit reserves your place in the camp. Registrations are processed in order of receipt of payment. Make checks payable to G.O.M.F. or pay at www.ohsawamacrobiotic.com. For flyer, call or write:
French Meadows Summer Camp PO Box 3998, Chico, CA 95927-3998 530-566-9765; E-mail: gomf@earthlink.net www.OhsawaMacrobiotics.com
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18 Macrobiotics Today
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Come Join
the
July 15-23, 2016
Fun!
French Meadows 2016 returns with all the traditions we love (beautiful nature, macrobiotic learning, daily exercise, scenic hiking, delicious food) and adds numerous never-before options like horseback riding (fee), water adventures, beautiful scenery, real cabins, and limited cell phone access. Campground—Our 47th Annual Summer Camp takes place at beautiful Camp Sylvester near Pinecrest Lake in the mountains of Central California. Take a look at the photos and info about our all-new location at www.OhsawaMacrobiotics.com. And, watch for exciting visitor features recently added to the site. Special Pricing—This is the time to lock-in a special discounted
price for the 2016 camp. The special price is $1,095 per adult and $545 per youth (3-18). That’s a savings of $100 per adult/$50 per youth off the full prices. Complete pricing details (and cancellation policy) may be found on our Registration page (www.OhsawaMacrobiotics.com).
REGISTRATION FORM — 2016 Name _____________________________________________________________ Phone __________________________ Address ___________________________________________________________ Phone 2 _________________________ City, State, Zip ______________________________________________________________________________________ E-mail _____________________________________________________________________________________________ Arrival date ___________________ time ______________ Departure date ____________________ time ______________ List names of any additional campers and ages of all children _________________________________ _________________________________ _______________________________ _________________________________ _________________________________ _______________________________ Send registration form to G.O.M.F. Summer Camp, PO Box 3998, Chico, CA 95927-3998 along with your check or money order made payable to G.O.M.F. Or, call 530-566-9765 and charge camp to your Visa, MasterCard, or American Express. Full payment or a deposit of $250.00 per adult and $100.00 per youth three through eighteen is required to reserve a space. If it should become necessary for you to cancel your reservation, the amount refunded is based on the date of cancellation (see www.OhsawaMacrobiotics.com for more information or contact us if you have any question about this). Total Camp fees __________ Van service fee __________ Membership fee __________ Amount enclosed ___________ Visa, MC, or Amex # __________________________________________________________ Exp __________________ Signature ________________________________________________ Verification code (3 digits from back) ___________
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Early Michio Kushi Lectures Michio Kushi
tinguish salt from sugar without tasting it? Heat. Sugar burns and melts. Yin attracts yang. Salt does not burn; it retains its original form.
The following summary of Mr. Kushi’s lecture given February 23, 1961 is reprinted with slight editing from the March/April and May 1961 issues of Macrobiotic News. These notes represent the first publication of Michio’s teaching in the United States that we have been able to find. ‒ ed.
QUESTION: Which is more yang, white polished rice or brown unpolished rice? Which is more yin, sugar or butter? Answer these questions according to the reasoning of the preceding answers.
QUESTION: Which of the below plants originated on earth first?
Intuition vs. Knowledge
Michio Kushi
Key to answer: Shape is formed by cold; yin forces effect yangization, e.g., extreme cold makes water into ice.) Things have less shape in warmer climates than in colder. At one time the earth was warmer than now and all beings on earth were larger in size: animals, plants, insects, etc. Then,
another constriction occurred and everything became smaller. QUESTION: Which is more yang, water or butter? Water. Butter floats (lighter yin) on the surface of water. This also demonstrates that butter goes in a centrifugal direction. QUESTION: How do you dis-
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Knowledge: Individual intellectual experience obtained via the reading of books, by education, and through living a social existence. Intuition: In Japanese, intuition is written in ways, one means origin and other ability or capacity. Therefore, intuition means original ability. Timewise, man has been born with this original ability for three billion biological years. Our activities such as walking, sleeping, eating, etc. are not acquired capacities, the result of education. We are born with these abilities inherent. Timewise, intuition represents www.OhsawaMacrobiotics.com
genetic experience; knowledge represents individual experience. Space wise, where is intuition? Where does it come from? It is obvious that it doesn’t belong to the six judgments in our scale of judgment (blind, sentimental, intellectual, et al.). It belongs to the seventh judgment—to supreme judgment. Therefore, intuition is in complete unity with infinity. Intuition is the judgment of infinity. Intuition is oneness, (unification or monistic experience), whereas knowledge is one’s intellectual experience and interpretation. So, knowledge varies and it is relative (either yin or yang). It is a dualistic experience. Long before the six worlds were created, intuition was in existence. Intuition neither decreases nor develops. Intuition is the will of God, or God himself.
Many men have read more books than Jesus Christ read. But for years the most learned of men have spent lifetimes studying the works and words of Christ. Why? Because Christ was united with God and his body was in perfect balance in perceiving the will of God (infinity). Our body is an instrument to bring about this union and to receive intuition. So, every day the degree of perception changes according to the condition of our body. That is to say, if our food intake is well balanced in accordance with yin and yang, we become one with infinity. We must tune our antenna to the highest possible voltage to receive this intuition (vibration from outer space). Our body is a mechanism and our interbrain is an antenna. If we are attuned thus, we need no knowledge. At the prospect of fire, rats will safely evacuate a house; and they will leave
a ship prior to collision. Some Indian tribes know whether their tents have been peaked or not during an absence (Indians eat traditional food—corn and other grains).
Should We Eat Meat?
No. During the three billion years of our biological development, we went through all different stages of eating habits depending upon surrounding environmental factors at the time. We have consumed water, minerals, fish, grass, meat, fruit, etc. Because of this we have all of these elements in our bodies now. In the mother’s womb during her pregnancy we undergo this biological development of our past history of three billion years. Finally, and only quite recently, man reached the present stage of grain-eating, which enabled him to develop a brain, a brain that is superior to that of an animal.
“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 Please visit my YouTube Channel by Googling: THE MOBUKU CHRONICLES
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Macrobiotics Today SPRING 2016 21
Using the tools in this book, you can change your life—based on your uniqueness and individual needs. Comprehensive guidelines help you determine healthy dietary choices, cultivate your unconscious, and facilitate your intuition.
New Book
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There is no doubt in my mind that we are spiritual beings who live in physical bodies. Intuition is being in touch with this state. This book will help you understand that intuition is a valuable part of your life and strengthen your connection with it.
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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At this stage man began to stand up on two feet. In order to retain our life as man in a clear and well-functioning condition, we should eat grain as our main diet. Among the grains, unpolished rice is the most ideal. Characteristics of the Lion’s Diet 1. Lions are still at the stage of the meat-eater. However, in eating the flesh of other animals the lion indirectly eats grass and other vegetables. Thus, he is in the inner circle of the spiral rather than in the circle of the vegetable. 2. Lions eat little, thus maintaining a relatively long lifespan in comparison with other animals. 3. Since lions are meat-eaters, they walk on all-fours and cannot stand up. 4. Therefore, the lion’s brain has not been developed like that of the human being as yet. If it ever reached the development stage in which it began to eat grain, its brain would develop like ours in time; although it might take a billion years. 5. Other non-meat-eating animals are more yin than the lion; they are quicker, smarter, and gentler.
We Should Always Eat According to the Law of Nature
If a fish runs away when we try to catch it, then don’t eat that fish. It is against the law of nature. Eat only those who are there ready to be caught: oysters, clams, seaweed, etc.
Ratio of Red and White Blood Cells in a Healthy Human Body
In Western medical practice, the Turk method is used to count the number of blood cells. Certain dyes are employed to affect the count. In a so-called healthy
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man the numbers of red and white blood cells are as follows: In one cubic mm of blood, the ratio is approximately: Red Blood Cells—5,000,000; White Blood Cells—6,000. However, the above result is very doubtful because dye is yin, and red blood cells (yang) become yinized by the infusion of dye and thus are transformed into white blood cells. This mechanism is still unknown to western doctors. This is another warning not to believe any established knowledge blindly. Recently the Japanese medical profession came out with a revolutionary new method of blood examination. This discovery enables blood to be tested without the help of dyes. Obviously, by this method, the yinnization is prevented, and the count of white cells is decreased. The following is the ratio derived from the new Japanese method: Red Blood Cells—5,000,000 White Blood Cells—1,000 The above finding proves that dye makes red blood cells yin, and also that the western method of counting red and white blood cells is erroneous. In the process of making the blood test, if salt is applied in various proportions, the ratio of white blood cells changes as follows: Liquid Salt (%) White Blood Cells 0.1 5,500 0.4 4,300 0.6 3,300 0.8 2,300
If our blood becomes yang, the white blood cells decrease. Yinnization brings about an increase of white blood cells, which can result in leukemia, anemia, hemophilia, and www.OhsawaMacrobiotics.com
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Seen in Relation to Diet Control
Mechanical Judgment controls Sensory controls Sentimental controls Intellectual controls Social controls Ideological controls Supreme—Freedom (no control necessary)
Appetite Taste Flavor Nutrition Economics Principles of Diet
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The truly free man is not bound by restrictions and is able to function harmoniously with his own desire and the conditions of his environment, without being caught in any of the first six stages of control. other yin diseases. A similar test holds true for a correlation between the length of time a rabbit is exposed to X-rays and the changing blood count. The longer the X-ray is used, the more the white blood cells increase. From this, we can understand why the number of white blood cells increases when the human body is exposed to radioactivity caused by an atomic explosion. All the foregoing simplified data teaches us the following biological and biochemical facts: 1. As environmental conditions become more yin, or when some yin factor has been added, the number of white blood cells increases. 2. White blood cells are not produced separately from red blood cells. White blood cells have been transformed from red blood cells by some yin factor. 3. In the same fashion, white blood cells will be transformed into red blood cells by some yang factor. 4. Q.E.D., a diet of yin or yang, which one may choose at his or her discretion, will control and change the number of both red and white blood cells.
www.OhsawaMacrobiotics.com
Moses’ Ten Commandments
Moses’ Ten Commandments are based upon ethical, sociological, and ideological judgment; they are not derived from the Seventh Stage of Judgment and are, therefore, restrictive in nature. Anything that binds us, categorizes us, or limits us, belongs to the undeveloped judgments. The true life of a human being is unlimited, and the concept of “should” or “must” is a relative one to which we are bound. Of course, to live freely, harmoniously, and serenely is very difficult without passing through all stages of lower judgments. Civilizations are based on laws, regulations, contracts, and authorities. Highly developed civilizations are more restrictive in nature. Restrictions bind man, making him unhappy, hostile and maladjusted. The human being is yang (centripetal), but when the pressure of restriction (also yang) is imposed upon him, it leads to explosion (which is yin). Yang plus yang results in and creates
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“My desire in this book is to show you, through regular daily practice, that intuition is a living force within you, not only helping you choose appropriate food but in developing your full potential as a human being.” ‒ from the Preface
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 2016 23
Announcement
from the
May 1961 Issue of Macrobiotic News
Negotiations are under way to rent Forest Lake Cottages near Wurtsboro, New York, for the Foundation’s summer camp. It is expected the rental contract will be signed before this issue of Macrobiotic News goes to press. The camp, which will accommodate 50 to 75 people comfortably, is located 85 miles from midtown Manhattan on Route 17. There is regular bus service to Wurtsboro. The property consists of 45 wooded acres on which there are 9 apartment bungalows of 2-1/2 and 3-1/2 rooms, each with tub and shower; a large main building with three floors of apartments, rooms, and studios, all completely furnished; a fresh-water lake approximately 1000 by 300 feet with spillway, 9 rowboats, a spacious lawn with deck chairs, and a public address system (plus record player for music, etc.). The Foundation solicits all suggestions, advice, and assistance relative to its operation of this venture.
yin—destruction, whether it be war, physical disease, or mental illness.
Space and Time
Space is yin and time is yang. Together, as in all things, yin and yang equals one. If we are completely free of all illnesses and misconceptions, such phenomena as extrasensory perception (ESP), prophecy, teleportation, and psycho-realization can be experienced by us all. In Infinity, where there are no yin and yang, space and time are also one. In the Infinite world we are able to work beyond the relative worlds. For example, memory cannot be seen, cannot be touched, cannot be sensed; in memory we feel no pain, which proves memory is not the property of the body, brain, or nervous system.
The Bible
The Bible is an historical description of the principle of the universe; all books are filed with descriptions of the dualistic structure of the world. From the macrobiotic point of view
the first and last chapters of the Bible, Genesis and Revelations, are most interesting. In the beginning there were light (yang) and dark (yin); and after the creation of the relative elements, the vegetable world (yin) and animal world (yang) were born. Man took the fruit of wisdom (yin) and started Biological yinnization. Then came the multiplication of the human race. Noah knew well the principle of yin and yang; he could foresee the event of the flood and he built the ark. The corruption of the Tower of Babel meant the split of ideas and the beginning of divided cultures, which was ideological and social yinnization. People could no longer understand each other. Such differentiation was due to the difference of diet caused by the variety of environments. In the New Testament we have the birth of Jesus, who was yang and aggressive in his teaching. Others became afraid of him. He had an understanding of the Unique [Unifying] Principle, and his disciples were taught the dualistic composition of
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life. Jesus’s crucifixion was a result of his yang nature. Continuing in the New Testament, especially in the book of Revelations, we read about the collapse of modern civilization and the birth of a new world. In this new world, the human race will grasp the Fruit of Life, the Principle of Life, yin and yang, after a long period of wandering and suffering. Then man will know the Eternity of Life and the Kingdom of Heaven, where there is no temple, no concept of God, no doctrines, no restrictions to bind him. The resurrection of man will be achieved. Then later, although the Bible doesn’t tell us, a vast geological change will occur over the earth. Despite the rainbow, the flood of Noah will come again, and parts of the European Continent, as well as other continents, will sink under the ocean. At that time, the civilization of mankind will again be destroyed. Then, too, some of mankind will move from the earth to other planets and a new history begins thereafter. No one knows when this will happen, but remember, the time is near; much nearer than you think. Everything that has a beginning has an end. Professor Northrop of Yale University says in his book The Meeting of East and West that there are two components of cultures, the theoretic component and the aesthetic component. According to our theory, theoretic cultures are created by those whose diet is composed of a large proportion of animal foods; aesthetic cultures by those who eat grains and vegetables as their main diet. Michio Kushi (1926-2014) was cofounder of the Kushi Institute; a prominent teacher, counselor, and promoter of macrobiotics; and the author of many books. www.OhsawaMacrobiotics.com
Macrobiotic Cooking
Ten Steps to Balanced Eating The Macrobiotic Kitchen in Ten Easy Steps: Balanced Eating in the 21st Century Gabriele Kushi
E
ver since an early age I have been drawn to world philosophies, Asian food, and rock music. I can’t really explain why, but these interests have shaped my life. I learned about the philosophy of macrobiotics by reading George Ohsawa’s books in the early 1970s at age 21. And yes, I did a 6-day rice fast, which was radical at the time. It was a different world then. We had no natural food stores in Germany where I grew up. Macrobiotics, yin-yang, and the health value of foods like brown rice and soybeans were not in the news. These nutritious foods were a foreign concept even to my biology professor. He was convinced that I would die of protein deficiency. Yet, he could not deter me from pursuing my newfound wisdom. Forty-five years later, I am still in love with the food and the Order of the Universe teachings, and I am totally convinced that macrobiotics is the right thing for me and will nurture me to the end of my days. I was very fortunate to study with many distinguished pioneers and teachers of the international macrobiotic community, like Cornellia and Herman Aihara, Shi-
www.OhsawaMacrobiotics.com
Gabriele Kushi at French Meadows Summer Camp, 2015
zuko Yamamoto, Lima Ohsawa, and Michio and Aveline Kushi. The Kushis became my main teachers when I moved to the United States in 1978 to study at their Kushi Institute in Massachusetts. In 1981, their son Haruo (Larry) Kushi and I married and gave them their second grandchild, Angelica Mariko Kushi—but that is another story. Today, the new generations of macrobiotic students may barely know who these pioneers
are, yet it is important to keep their legacy alive. Fortunately, Michio Kushi, distinguished teacher and author of many macrobiotic books since the 1970s, generously collaborated with me on The Macrobiotic Kitchen in Ten Easy Steps. He knew that breaking the teachings down into steps would be a great way for newcomers and oldtimers alike to achieve and maintain a long-term, health-supportive lifestyle in these hectic times. He passed away peacefully on December 28, 2014. This work with me is his last literary contribution to a global health revolution, and a bridge from his teachings of the mid-twentieth century to the twenty-first century. The beginning of this century is still filled with questions and concerns about protein and other nutrients, gluten intolerance, the use of oils and fruits, and many others. People are also increasingly challenged by degenerative conditions, with seemingly less time to take care of themselves. If only we truly knew how to do this! With this Zeitgeist in mind, this book was born. Its step-by-step approach to macrobiotics offers sup-
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The Macrobiotic Kitchen in Ten Easy Steps by
Gabriele Kushi with Michio Kushi
Gabriele Kushi has published a new book, The Macrobiotic Kitchen in Ten Easy Steps. These ten steps form the heart of the book and are organized into ten chapters that provide a step-by-step approach to learning about vegan macrobiotic cooking and transitioning to a healthy macrobiotic diet. Step one is to include green leafy vegetables, which are powerful vegetables beneficial for everyone. Most people don’t eat enough greens, and Gabriele starts off her recommendations on how to get more of them every day. Recipes are more than just salad too! They range from quick steamed leafy greens to green smoothies. The second step is to prepare whole grains. Grains are delicious whole foods that supply complex carbohydrates and great energy. Gabriele includes a variety of recipes such as grain porridge, quinoa salad, and a wild rice holiday stuffing. The third step is all about beans as a source of protein. Lentils, black beans, and tempeh are highlighted with colorful photos. These first three steps introduce a person to the foundation of a whole foods, plant-based, macrobiotic cuisine. These three steps are vital to help a person transition, and Gabriele recommends that a person allow time with each step, taking up to two weeks to experiment with the ideas, prepare various recipes, and incorporate the suggestions. By taking one step at a time, it is possible to learn easily and make changes suitable for one’s health and circumstances. Steps four through ten add more recipes and ideas. These steps include pickles, sea vegetables, and kitchen remedies. Photos accompany most of the recipes. In addition to the chapters on the ten steps, Gabriele includes chapters with practical information such as menu suggestions. She also includes information on macrobiotic principles and a macrobiotic approach to healthy living. Gabriele Kushi has been involved in macrobiotics for over forty years. Author of Embracing Menopause Naturally, Gabriele teaches and coaches people all over the world. Michio Kushi is the contributing author. Known for his leadership role in macrobiotics, Michio Kushi has trained countless macrobiotic teachers and has influenced countless more macrobiotic practitioners. This book with Gabriele Kushi is his last literary contribution. ‒ Book Review by Julia Ferré Published by Ost West Verlag, Voelklingen, Germany
port to address many of these food and lifestyle worries and questions. It has well-balanced vegan recipes with gluten-free options, along with appetizing, beautiful color photos. (Macrobiotics doesn’t need to be vegan or gluten-free, yet it can be.) I explain the difference between a healing diet and everyday food, and give suggestions for people with the “sugar blues” as well as heavy meat eaters on ways to curb their cravings
and start to nourish themselves with greens and grains instead. I wanted to write a book that would take this search for new and sound information and guidance to the next level, thus making it relevant to the newer generations. Oldtimers like me are anchored in the pioneer teachings. Of course, that base is essential—it is the nourishing and grounding foundation of macrobiotics. Those ideas, revolu-
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tionary at the time, made for a fine, well-seasoned stock. Yet, old pots need to be refreshed from time to time. New ideas are sprouting up. Some are unexpected, even offensive to some. I believe it is important to look at modern scientific studies as well as ancient traditions and sources. These studies and sources offer new insights and inspirations some of us have not yet considered. Embracing these sound offerings into our macrobiotic repertoire keeps us open to what the universe provides for us. These ideas, if in harmony with nature and living with an awareness of food and the environment, can further enhance our lives. Our macrobiotic pioneers came from Japan with its food and philosophical traditions and a strong call for One Peaceful World. Now, we can become open to the food and traditions of the whole world in a peaceful manner. In The Macrobiotic Kitchen in Ten Easy Steps, every step is dedicated to a macrobiotic food group starting with green leafy vegetables, then moving to grains, beans, root and round vegetables, fermented foods, sea vegetables, beverages and soups, spices of life (seasonings, oils, dressings, and condiments), desserts, and finally the kitchen remedies. The steps illuminate the following themes: • Macrobiotics, a unique holistic system • A wellness approach to living in harmony with nature • Up-to-date, peer-reviewed scientific documentation • Ten food groups in 10 steps • Yin-yang balanced meals for singles and families • Daily meals and special healing meals • Food choice how-tos www.OhsawaMacrobiotics.com
• Balanced seasonal and sustainable recipes • Vegan and gluten-free options • History of food • Practical lifestyle solutions • Inspirational color photos • Charts of each food group in season Please enjoy the following recipes and photos that are color photos from the book The Macrobiotic Kitchen in Ten Easy Steps.
Whole Grains Cooked in a Ceramic Pot
4 servings; from Step 2: Recipes for Whole Grains
fresh water. Place the rice, water, and sea salt into a ceramic crock or Ohsawa pot. Place a plate on the crock or fasten the lid of the Ohsawa pot securely with the cord. Place the pot inside a pressure cooker with about 2 inches of water in it to just half cover the pot. Fasten the pressure cooker lid, place the cooker over a high flame, and bring it up to pressure. When the pressure comes up, reduce the flame to low. Cook the rice for 45 minutes. When done, turn off the heat and let the pressure come down naturally. Remove the lid and take the ceramic pot out of the cooker. Open the cover and stir the rice. You can use the pot as a serving bowl.
Easy-going Buckwheat Noodles with Ginger and Scallions
Foods cooked in a ceramic crock always cook evenly without scorching, even if you cook just a handful. Best results are achieved if you insert the ceramic pot with a lid into a pressure cooker. For easy handling, use an Ohsawa pot, a Japanese earthenware pot named and designed by George Ohsawa, the founder of the twentieth-century macrobiotic movement.
1 cup whole grain rice ¼ cup wild rice ¼ cup yellow corn ¼ cup green peas 2 cups filtered or spring water Pinch sea salt per cup of grain Wash grain and soak for 8 hours. Or choose another soaking method from this Step. Drain the water and replace with www.OhsawaMacrobiotics.com
4 servings; from Step 2: Recipes for Whole Grains
Protein, minerals, and antioxidants are all part of buckwheat’s nutrient profile. When eating this popular buckwheat noodle dish, also called soba, you are not only stepping into the traditional Japanese cuisine, you are also building the list of your own family favorites. Noodle ingredients: 1 package 100% buckwheat noodles 5 cups filtered or spring water
Seasoning ingredients: Tamari, to taste Juice from grated ginger, to taste Scallion greens, finely sliced Bring water to boil. Add the noodles, stir, and boil for about 10 minutes, occasionally adding cold water until noodles are slightly soft but not mushy. Drain and (optional) rinse with hot water and serve hot. In the summer, rinse with cold water and serve as a refreshing cold noodle dish. Add tamari and ginger juice and scallions and toss. Serve as a snack, appetizer, or hors d’oeuvre, followed with the main course of a whole grain, bean, and vegetable dish. Variations: Soba Noodles in Kombu-Shiitake Dashi (broth): Soak a 6-inch piece of kombu and several dried shiitake mushrooms for 10 minutes. Then bring to a boil in fresh water (or use the drained water from cooking the soba) and simmer 10 minutes. Remove kombu. Slice shiitake and add back to broth. Add vegetables or tofu and tamari/ginger seasoning to taste and simmer on low till soft. Serve broth poured over cooked noodles. Garnish with scallion slices, and add a sprinkle of wakame sea vegetable flakes (optional) Stir-fry Noodles: Add cooked noodles to heated sesame oil and stir, adding garnishes like sliced scallions before serving.
Nori-Wrapped Tofu with Miso
4 servings; from Step 3: Recipes for Protein from a Bunch of Beans This dish combines the power of three wonderful foods. Tofu is a high-protein soybean product and is
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easy to digest. Miso is a fermented food that helps with digestion. Nori sea vegetable is packed with minerals and other nutrients.
son, with a grain dish and a fresh green salad on the side. Variations: Place slightly cooked slices of daikon in between the tofu pieces. Marinate tofu slices in a 1-to1 tamari/water mixture ½ to 1 hour before baking (for a saltier taste) to cover. Turn, if needed, to marinate on both sides.
Raw Pickled Burdock Root
16-ounce pack hard tofu, rinsed and drained well 2 tsp miso, flavor of your choice, to spread on the inside of the tofu slices Thinly sliced carrots, steamed, to yield 8–10 pieces, or as needed Watercress or other greens, 8–10 pieces, or as needed 2 sheets toasted nori sea vegetable, cut into ½-inch strips Oil for baking dish 2–4 Tbsp rice miso diluted with warm water, to cover tofu Preheat oven to 375° F. Cut the tofu into ½-inch slices starting at the short end, and then halve the long way. Spread miso on one side of a slice of tofu, add steamed carrot slices and watercress or other greens, and put a second slice of tofu on top. Wrap a small strip of nori around both pieces and place into an oiled 8 x 8 baking dish. Repeat till all the tofu slices are used. Mix warm water and miso in a separate bowl, and pour over the tofu in the baking dish. Cover dish with parchment paper and bake at 375° F for about 30 minutes. Serve two “sandwiches” per per-
4 side servings; from Step 5: Recipes for The Magic Behind Fermented Foods – Making Pickles
Variations: Pickle the burdock with umeboshi vinegar for a slight pink color, or use lemon juice. Try this pickling method with other seasonal root vegetables from Step 4.
Fresh Wakame Sea Vegetable Salad with Kale
3-side servings; from Step 6: Recipes for Sea Vegetables from the Life-giving Waters
Burdock is a wild plant native to Europe and Northern Asia. It grows as a weed, but cultivated roots are available in stores and eaten in vegetable dishes. Burdock root (Japanese gobo) is also frequently used in concoctions as a detoxifier or blood purifier and even added to poultices.
1 burdock root 2 Tbsp or more rice vinegar ⅓ cup white onions or shallots Garnish: green parts of scallion, finely sliced Garnish: toasted sesame seeds Scrub the dark brown burdock root vigorously with a vegetable brush under water to remove dirt and some of the skin. To completely remove skin, use a vegetable peeler. Trim both ends and slice into very fine julienne-style (matchstick) pieces.
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As you work, drop burdock immediately into a bowl of rice vinegar to prevent discoloration and oxidation. The rice vinegar will also help to ferment the burdock. Add finely sliced raw white onions or shallots. Pickle for 1–7 days. To serve, remove vegetables and garnish with freshly sliced scallion greens and a sprinkle of toasted sesame seeds.
Wakame contains cleansing and fat-eliminating nutrients. It is low in saturated fat and very low in cholesterol, and contains many vitamins, minerals and other health- supportwww.OhsawaMacrobiotics.com
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ORGANICALLY GROWN
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ive nutrients. Wakame is very high in sodium, so always soak (or rinse) before using and discard the soaking water.
2 cups kale ⅓ cup wakame sea vegetable strands 1–2 scallions or parsley, finely sliced Seasoning: 1 Tbsp tamari, or to taste 2 Tbsp umeboshi vinegar, or to taste Drizzles of roasted sesame oil, or to taste Toasted brown sesame seeds
a vegetarian gelatin substitute in fruit preserves, kanten, aspics, and soups. It can lower cholesterol, is soothing for the intestines, improves digestion, and is helpful to relieve constipation. See Step 6 for further information.
Wash kale and remove the spine, then mince very finely. Soak wakame strands in water for 5 minutes. Drain. Remove inner harder vein (set aside for other dishes), and slice the strands. Combine greens and wakame with scallions in a large bowl. Add seasonings and mix. You can press the salad or just let sit for half an hour before serving. Serve as a side dish with grain, bean, and vegetable dishes.
4 cups apple juice or half water/ half juice 1 cup cooked adzuki beans, mashed ½ cup raisins, or dried fruits of your choice, soaked in juice for 30 minutes Pinch sea salt Handful dark chocolate, grated (optional) 4 Tbsp agar-agar flakes (or 2 Tbsp flakes and 2 Tbsp arrowroot/cold water mix) Topping: your choice of fruit compote Garnish: mint leaves or another of your choice
Variations: Use instant wakame flakes, these have the harder vein already removed. Use cucumber instead of kale. Instead of umeboshi vinegar, use lemon juice to taste.
Sweet Chocolaty Adzuki Bean Kanten
4 servings; from Step 9: Recipes for The Sweet Life This kanten is made with agaragar sea vegetable, which is an excellent source of iodine (160 mg per 100 grams). Agar-agar can be used as
In a pot, bring apple juice, adzuki bean mash, soaked and drained raisins, and a pinch of sea salt to a boil. (For the bean recipe, see Step 3.) Reduce heat. If using chocolate stir in and let dissolve. Gradually stir in the agar-agar
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flakes or the agar-arrowroot mix. The firmness of the kanten depends on the amount of agar-agar used. (The agar-arrowroot mix often provides a smoother texture.) Simmer for about 5 minutes, or until agar-agar completely dissolves, stirring occasionally. It is ready when droplets form on a spoon lifted out of the mixture. Pour into individual molds and add fruit compote of your choice. Or pour into a larger flat serving dish and add fruit compote of your choice. Let cool on the counter or refrigerate until firm, about 45–60 minutes. To serve, top individual servings with a mint leaf or other garnish. Variations: Instead of adzuki beans, use black beans. Add a variety of ground seeds or nuts to the dish. For an even sweeter taste, add barley or rice malt (contains gluten), rice syrup, or maple syrup before adding agar-agar. Another kanten dish idea: In a serving dish, alternate cooked mashed squash; cooked mashed chestnuts, and cooked mashed adzuki beans. Top with a cooked apple juice agar-agar mix. Cool for 60 minutes before serving. Gabriele Kushi, BFA, MEA, HC, AADP, is the author of the books The Macrobiotic Kitchen In 10 Easy Steps, and Embracing Menopause Naturally, and the tutor of a Natural Food Cooking DVD Series. She offers macrobiotic long-distance study programs and private sessions via www.kushiskitchen.com.
www.OhsawaMacrobiotics.com
Community Resources Network Listings are supplied by the individuals and have not been verified by Macrobitoics Today. Readers are encouraged to use their own judgment in deciding whether to use the services and/or products listed.
ARIZONA Prescott: David Jackson, Macrobiotics of Arizona, PO Box 12412, Prescott, AZ 86304; macjac76@hotmail.com; 928776-8364 • Counseling, Lectures, Cooking Classes.
Los Angeles: 7th Element Services; 818-512-9195; www. the7thElement.com • Jeanne and Patrick Grosset provide Macrobiotic chef services, education, and counseling. Weekly macro meal packs, cooking classes, organic vegan/ vegetarian Sunday Brunch and cleanse program.
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.
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.
Sedona: Pearl Pardee, Thai Spices Natural Restaurant, 928282-0599; www.ThaiSpices.com • “Nutritious Made Delicious” Where the healing properties of Macrobiotic meets the rich flavor of Thai cuisine. Available for lunch, dinner and Offsite catering for health conscious dinner group.
Los Angeles area: Macrobiotic B & B; 626-806-1060; eliztotalwelness@aol.com • Close to all main attractions and beaches. Stay includes macrobiotic meals, also cooking classes, and consultations are available from Elizabeth Gamboa, a graduate from Kushi Institute, Level IV. Call for more information.
Scottsdale: Vesna Cupara-Peters, MindBody Medicine Center, www.MindBodyMC.com; vesnacupara@cox.net; 480-6077999 • 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 and Marta Serda; Michaelmacro@ gmail.com; 510-717-0112; 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 of quality macrobiotic books and Macrobiotics Today magazine, 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.
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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. Palo Alto/Bay Area: Patricia Becker, Health and Joy Wellness Coach; 650-285-1867; Patricia@YourHealthandJoy.com; www.YourHealthandJoy.com • “30 Day Vitality Boost” Online Programs, Multipure Distributor. 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).
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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.
FLORIDA Coral Gables (Miami): Holistic Holiday at Sea, Sandy Pukel, 434 Aragon Avenue, Coral Gables, FL 33134; 305-7250081; oakfeed1@aol.com • 7-day vegan/macrobiotic cruise; relaxing, educational and spiritual—the ultimate gift for your body, mind, and spirit, “Vacation with a purpose.” 40 years experience offering Macrobiotic Counseling. Contact 800-496-0989/www.holisticholidayatsea.com. 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. 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.
HAWAII Big Island: Diane Koerner, 808-651-7988; diane@HawaiiHealthGetaway.com for holistic health retreats; www.vrbo.com/90588 for environmentally-safe vacation cottage. Honolulu: Kathy Maddux, 3368 Paty Drive, Honolulu, HI 96822; 808-988-7374; ktymdx@yahoo.com • Chef, cooking class instructor, nutritional and lifestyle consultant.
IDAHO Hayden Lake: Jill Mikael, Go Mac; jimikael@cs.com; 208772-6240 • Hatha yoga instruction, macrobiotic cooking classes, consultations.
ILLINOIS 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.
KENTUCKY Bowling Green: Gretchen Collins, 270-783-8245 or 415-7103453 (cell), gretchenvcollins@aol.com • Macrobiotic study group, lectures, workshops, cooking classes, potlucks.
Sarasota: Margo Massoud Marver, Wellness Studio, 2434 Wood Street, Sarasota, FL 34237; www.emargo.com; margomarver@gmail.com • Reflexology/shiatsu treatments, cooking classes, meals, Arbonne consultant.
LOUISIANA
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.
MARYLAND
GEORGIA Atlanta area:Victoria Barayev, CHNC; www.victoriabarayev. com; creativehealing@victoriabarayev.com; 678-4375668; • Macrobiotic consultations, public andprivate cooking classes, potlucks.
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32 Macrobiotics Today
New Orleans: Phyllis Parun, Foundation for the Macrobiotic Way; 504-949-8876; pbpworld@yahoo.com • E-tutorials, Meditation, Effortless QI Exercise, Diet, Consultations.
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. Gaithersburg: Susan Beram, The Healthy Chef; 202-2559370; skberam@hotmail.com; www.sites.google.com/site/ marylandmacrobiotics; • Potlucks, Lecture Series, Macro Meals to go delivered.
www.OhsawaMacrobiotics.com
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. Western Massachusetts: Yukiko Sato; Pittsfield, MA 01201; 413-464-4772; theberkshirevegan.blogspot.com; berkshirevegan@gmail.com • Cooking Classes, Meals, and Desserts. Will travel.
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
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. 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
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.
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.
NEW MEXICO
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.
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 . 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. New York City: Verne Varona, vv@vernevarona.com • Senior Consultant. Author of the newly revised Nature’s CancerFighting Foods (Perigee, May 2014) and Macrobiotics for Dummies (Wiley, April 2009).
www.OhsawaMacrobiotics.com
OHIO
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. 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.
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.
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Philadelphia: Denny Waxman and Susan Waxman, 1940 S 10th Street, Philadelphia, PA 19148; 215-271-1858; www. dennywaxman.com • Macrobiotic counseling—Doing What Medicine Can’t. Call now to see if Denny or Susan can help you in person or by Skype. Authors of “The Complete Macrobiotic Diet.” Philadelphia: Strengthening Health Institute, 1940 S 10th 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. 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.
TEXAS 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. Austin/Dallas: Christy Morgan, Author Blissful Bites; info@theblissfulchef.com; www.theblissfulchef.com 469-444-0822; • Vegan macrobiotic chef, available for travel, classes, coaching. Dallas area: Margaret Lawson, 129 Deer Crossing Drive, Pottsboro, TX, 75076; macrobioticteacher@gmail.com • Macrobiotic cooking classes, B&B.
UTAH Salt Lake City: Sylvia Ruth Gray, Strictly Macrobiotics Est. 1986; 801-521-7936; sylviaemail@gmail.com • Consults/ teaching in the spirit of Ohsawa/Aihara.
WASHINGTON Seattle: Michael W. Chen, Starched Press, P.O. Box 30783, Seattle, WA 98103-0783; starchedpr@hotmail.com • Rewrites, scripts, treatments, ideas, illustrations.
INTERNATIONAL 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. 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. 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. CANADA—Alice Fava; Macrobiotic Center of Toronto; www.torontomacrobiotics.com; alicefava@rogers.com; 416-932-1222 • Macrobiotic health consultations, cooking instruction, meals; MEA member. CZECH REPUBLIC—Bob Carr, Horni 57, Teplice nad Metuji, Czech Republic; RobertNCarrJr@hotmail.com; www.wonder-full-life.cz/en; +420 774757212 • Wonder Full Life Centrum: macrobiotics, consultation, shiatsu, classes. ISRAEL—Sheldon and Ginat Rice, www.TheRiceHouse. com; shelgin@netvision.net.il; 9724-870-1078 • B&B Accommodations; Numerology; Palmistry; Macrobiotic Guidance, Shiatsu; Catering. 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.
To advertise, contact:
Macrobiotics Today
530-566-9765; gomf@earthlink.net
or: www.OhsawaMacrobiotics.com
• SPRING 2016
34 Macrobiotics Today
www.OhsawaMacrobiotics.com
To: All GOMF members, friends, and supporters From: The GOMF Board of Directors Re: Important Announcement
Dear Members, Friends, and Supporters, This summer, the George Ohsawa Macrobiotic Foundation (GOMF) will host the 47th annual French Meadows Macrobiotic Summer Camp. This year’s camp will be located at Camp Sylvester, near the shores of beautiful Pinecrest Lake, California. Over the years, camp has provided an amazing experience for thousands of campers, in large part due to the enthusiasm, inspiration, and dedication of Carl Ferré, President of the Foundation. Thanks to Carl, his wife Julia, his family, and the hard work of staff, teachers, volunteers, and innumerable supporters, the “French Meadows” experience has helped to carry on the work of Herman and Cornellia Aihara to spread the teachings of George Ohsawa and macrobiotics. Now, we have important news to share. Carl Ferré will be retiring from his role as Camp Director this summer. Although 2016 will be the last time Carl runs summer camp, he will continue to preside over the publishing and distribution of Macrobiotics Today and macrobiotic books. Filling Carl’s role is an important priority for the Board of Directors. The new Camp Director would likely be working under the auspices of a new non-profit entity that would assume production of the summer camp (while GOMF would keep the publishing component). We are asking for your help. The Board’s Executive Committee has laid out the groundwork for what needs to happen, and would be willing to share this information with interested parties. If you—or someone you know—is seriously interested in the Camp Director position, please contact Jean Richardson at jean@goldminenaturalfoods.com. Wishing you health and happiness, Michael Brown, Packy Conway, Carl Ferré, Tim Galanek, Beth Kaufman, Neil Malley, and Jean Richardson PS: The Board of Directors would like to extend our heartfelt gratitude to Carl. His lifelong commitment to producing the French Meadows Summer Camp is greatly appreciated. Without his leadership and dedication, many of us would have missed out on a lifetime’s worth of marvelous and memorable High Sierra summer days.
www.OhsawaMacrobiotics.com
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Macrobiotics Today SPRING 2016 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 Summer Camp at Pinecrest Lake, July 15-23, 2016
• 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 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 ____________