JULY/AUGUST 2007

Vol. 47, No. 4

$5.50 U.S. ($6.25 Canada)
Printed in the U.S.A.

Raw
Foods
Plus:
• Intestinal Healing with Macrobiotics
• Ohsawa’s Greatest Teaching
• How to Start a Macrobiotic Diet
• Holistic Holiday at Sea IV
• Favorite Condiments and Dressings

Letters
DEAR MACROBIOTICS
TODAY,
I am an avid reader. Dennis Will-
mont’s series (January/February
to May/June, 2007), based on his
in-depth research and book (Fat
Chance), was extremely valuable and
it struck an immediate cord of truth
with me. I was so impressed I went
to his website and ordered the book!
It is rare that a topic is so thoroughly
exposed against the conventional wis-
dom and propaganda of the so-called
health and nutrition “experts” and the
powerful food-industry lobby.
Dennis’s article has been one
of many excellent, informative ar-
ticles in recent years and I admire
and appreciate Macrobiotics Today’s
forward-looking philosophy and in-
clusive viewpoint. I think it greatly
strengthens Macrobiotics in general
and broadens the guidelines of what
it means to dabble (as I do) without
being too strict (restrictive), or feeling
a failure as such.
I have for a very long time been
a proponent of real, organic, sustain-
able and regional food and assiduous-
ly avoid food with labels, particularly
if over-processed or without real food
ingredients (or value). This goes a
long way towards avoiding swings of
Silit Pressure Cookers
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2 MACROBIOTICS TODAY • July/August 2007
imbalance that can result from poor-
quality foods so widely available in
today’s marketplace.
“The bigger the front the bigger
the back” is no more as evident as
it is in the trade-off between cheap,
overly available food (big front) with
the resulting devastation (big back)
to the nation’s health and well-be-
ing. I would like to express it more
eloquently than this. There may be
a similar analogy between “conve-
nience” food as opposed to “inconve-
nient” foods—foods you have to pre-
pare yourself mostly from scratch and
the price paid in the process of going
for convenience. Maybe there is an
article in the making?
Although I sometimes feel like
a food-snob, I am at the same time
proud to shop for 99 percent of all
food purchases at my local health-
food markets, farmer’s markets, lo-
cal producers, and—when the season
is right—partaking from my own
garden! It really goes to the point of
putting one’s money where it matters
most and supporting the producers
who are the grass-roots movement
to turn back the negative impact of
changes in how we have produced
and procured food over the last 50
some years.
Also, Ken and Shiitake have been
enormously entertaining and I look
forward to more riveting, cliff-hang-
ing episodes!
– Mona Young
Great Barrington, MA
DEAR CARL,
Many thanks for the ongoing series in
Macrobiotics Today on fats and oils.
It’s good to know the facts. Question:
Some macro cookbooks advise that
we season cutting boards with oil, but
does this method risk exposing us lat-
er to free radicals as the oils oxidize?
Can Dennis address this question?
After reading Dennis’s articles and
his authoritative book, I wonder about
the substantial number of macrobiotic
recipes that call for deep-frying as a
cooking method. In The New Pasta
Cuisine by Aveline Kushi and Wendy
Esko, 1992, the use of deep-frying is
specified 28 times. Unfortunately, this
is not an isolated example. In a perfect
world, forthcoming revisions of mac-
robiotic cookbooks will discard the
use of deep-frying, especially in reci-
pes aimed at children, and will also
revise all sautéing instructions to use
low heat only. Interestingly, the late
Cecile Tovah Levin, my first macro-
biotic teacher, used these health-sup-
porting changes in the 1990s.
The numerous cookbooks written
by Aveline Kushi (with a variety of
co-authors) remain my favorites, but I
was surprised that her revised Chang-
ing Seasons Macrobiotic Cookbook is
completely vegan. Macrobiotic reci-
pes for miso soup over the years, for
instance, included some fish flavoring
as per Lima Ohsawa and Cornellia
Aihara. In recent years, however, fish
components have been dropped from
miso soup recipes by most macrobi-
otic cookbook authors and replaced
with... nothing. This trend leaves most
of us home cooks toiling in vain to
create a miso soup that does not have
an overwhelmingly bland taste.
– Peace and blessings,
Maureen Roy, MPH
Classified
SENIOR COUNSELOR, John Kozin-
ski, www.macrobiotic.com; 413-623-
5925. Master of Oriental Diagnosis,
Personal/Telephone/Video Consulta-
tions, Public/Private Classes, Qigong,
and Bodywork.
Correction
Note #3 on page 15 of Dennis Wilm-
ont’s article on Fats and Oils should
have read: “Rose, Richard and Brigitte
Mars, HempNut Cookbook, (Book
Publishing Company: Summertown,
Tennessee, 2004) 25.”
 Features

Continuous publication Raw Foods, Macrobiotic Style . . . . . . . . . . 5

since 1960 David Briscoe

Managing Editor
Carl Ferré
Taste of Health Holistic Holiday at Sea IV . . 10
March 4-11, 2007
Production Assistant Ronald E. Koetzsch, PhD
Julia Ferré
Intestinal Healing with Macrobiotics . . . . 13
Publisher Susan Marque
George Ohsawa
Macrobiotic Foundation
I Used to Feel Better . . . . . . . . . . . . . . . 16
Special Members Carl Ferré
James Brunkow, Carl Campbell, Robert Carr
Jr., Anita and David Catron, Maria and Mike
Chen, Packy Conway, Leon Desjardins, Carl
Response to Those Who Would Standardize
Ferré, Julia Ferré, Gus Ferré, Tim Galenek, Macrobiotics . . . . . . . . . . . . . . . . . . . . . . 18
Joel Huckins, Susanne Jensen, Andy Johns, Fred Pulver
Bob and Kathy Ligon, Kerry Loeb, Chuck
Lowery, Karen and Neil Malley, Peter Mil-
bury, Robert Nissenbaum, Michael Potter, Pete Ohsawa’s Greatest Teaching . . . . . . . . . . 22
Pulis, Michael Rossoff, Bob Ruggles, Sue Carl Ferré
Shimmon, Lino Stanchich, Laura Stec, George
Sweet, Hugh Tinling, and Verne Varona
Underline indicates current Board of Directors How to Start a Macrobiotic Diet . . . . . . 25
from Macrobiotics: An Invitation to Health and Happiness
Macrobiotics Today is published bimonthly by Herman Aihara
the George Ohsawa Macrobiotic Foundation,
1277 Marian Ave, Chico, CA 95928; 530-566-
9765; fax 530-566-9768. Copyright ©2007 by A Trip to the Farmers’ Market, Part Two . . 29
the George Ohsawa Macrobiotic Foundation. All Shiitake Jones
rights reserved. Annual subscription rate in the
United States and possessions: $30; elsewhere,
US $40 (air mail). Yearly subscriptions with Condiments, Dressings, and Side Dishes . . 30
membership privileges (see back cover): in the
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French Meadows Recipes
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are available upon request for US$7, includes
shipping. For subscriptions, address changes,
and advertising information, write PO Box 3998,
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For timely delivery, address changes must be
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Macrobiotics Today is produced by the
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dress editorial correspondence to PO Box
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Macrobiotics Today, 1277 Marian Avenue, Cover: Kanten served aboard the Costa Magica. Photo © Mike Belleme.
Chico, CA 95928. Photos on pages 20 and 21 by Gerard Lum.

MACROBIOTICS TODAY • July/August 2007 3

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Raw Foods, Macrobiotic
Style!
David Briscoe
R
aw is cool these days. It’s all
the rage in trendy Los Angeles
and San Francisco where one
can eat at ultra-hip, all-raw restau-
rants. Everything on the menu is raw
including cakes, cookies, entrees…
everything. My wonderful Italian
friend, Tiziana, is the bakery man-
ager for raw foods restaurants in the
San Francisco Bay Area. She brings
a selection of her most popular raw
pies to our dinner each Thanksgiving.
They are delicious!
There is a widely held misconcep-
tion that macrobiotics doesn’t include
raw foods—nothing could be further
from the truth. There are great raw
macrobiotic recipes such as pressed
salad, kneaded salad, sprouts, soups,
marinated vegetables, pickles, “quick-
les,” garnishes, fruits, and, of course,
raw salad that one can enjoy. Macro-
biotic-style raw foods provide crunch,
freshness, and vitamins. Raw foods
and macrobiotic enthusiasts both can
gain much by including macrobiotic
raw recipes in their meals.
Raw is cool not only in the hip
sense but also in the body sense. Raw
foods can calm down an overheated
body—in hot weather and in sunny
climates they are an especially wel-
come addition. Also, if a person has
DAVID BRISCOE
a history of over-consuming the more
body-heating saturated fats of certain
animal foods, or too much fatty food
of any kind, raw foods can be help-
ful in reducing accumulated fat and
clearing excess heat. For those who
are overweight, have overactive cir-
culation leading to an overheated
condition, and have a strong diges-
tive system, adding raw foods can be
a real health boost. For some who are
overly thin due to tenseness, nervous
MACROBIOTICS TODAY
over-activity, unnecessarily restricted
eating, or over-consumption of over-
cooked and excessively salty food,
adding raw foods can be a revelation.
On the other hand, the person who is
feeling weak, cold, anemic, and need-
ing to warm up and build energy, may
want to minimize raw foods until
strength and obvious vitality are re-
stored.
I often recommend the regular
consumption of raw foods as part of
balanced macrobiotic meals, unless a
person has an extremely weak diges-
tive system, has skin problems, has
had recent surgery, or has a gener-
ally negative physical reaction to raw
foods. Most people can tell pretty
quickly whether raw foods are of ben-
efit to them—they feel lighter, more
relaxed, refreshed, and energized over
the long run when including them.
Trusting one’s own senses is more
natural, if you ask me, than eating only
according to theories and concepts of
what is or is not a healthy, virtuous, or
the “right” way to eat. In the macrobi-
otic way of eating, there is no style of
food preparation that is automatically
excluded. We are encouraged to learn
many different styles of food prepara-
tion so that we can choose which ones
are the most useful and harmonious
• July/August 2007 5
under the changing personal, social,
geographical, and climatic conditions
we encounter.
There are many macrobiotic ways
of preparing raw foods to make them
more digestible, tasty, and pleasur-
able. Friends of mine who enjoy an
all-raw diet use dehydrators, juicers,
high-powered Vita-Mix blenders, and
other electric appliances and gadgets.
The preparation of raw foods can
get fairly complex for them, and the
financial investment can be signifi-
cant. But when including raw foods
in my own eating, I personally prefer
simple macrobiotic recipes that don’t
require special equipment. Unlike the
noisy and harsh shredding, mashing,
extruding, juicing, and pulverizing of
electric appliances, I have found that
the hands-on macrobiotic ways of pre-
paring raw foods nicely preserves the
vitamins and vitality of the foods by
respecting their natural energetics and
wholeness. Now, before I’m viewed
with a halo as someone who never
uses an electric appliance, I confess
that I’m not against electric appli-
ances—I use a blender when I find
it useful. Some dressings and soups
just have to be creamy! And, I’m a
sucker for nifty kitchen gadgets, so
my friends have it easy when it comes
to choosing what to give me for birth-
day presents. But, the majority of raw
foods dishes I enjoy are prepared by
hand. They’re quite easy to make.
Following are some of my favor-
ite macrobiotic styles of preparing
raw foods along with recipes that have
been well received by friends and
family, including my all-raw foods
friends who were relieved to find such
simple, no-appliance-needed methods
of preparation.
PRESSED SALAD
“Why bother?” a student once
asked when I was instructing how to
prepare a pressed salad. “Why do all
that preparation and pressing when
you can just eat the salad raw?” It was
reasonable to ask those questions.
6 MACROBIOTICS TODAY • July/August 2007
What many people have found is that
pressed salad can be more digestible,
making vitamins and other nutrients
more available because the pressing
process gradually breaks down the
rough cellulose of the vegetables that
otherwise is a real challenge to the di-
gestive process. Also, the best flavors
of the vegetables are in the juices,
so by releasing the juices during the
pressing process, one really gets to
taste these refreshing natural flavors.
“Do I have to use one of those plas-
tic salad presses?” is another question
often asked. The plastic presses sold
in Asian markets and macrobiotic
mail order catalogues are fine, if you
prefer, but I personally stopped using
them years ago mainly because they
cracked easily, allowing liquid to drip
all over my counter. Also, I just didn’t
want to prepare my food in plastic.
Now I use a small ceramic crock with
straight sides. They can be found at
yard sales, kitchen stores, hardware
stores, and online. All you need is a
crock, a flat plate that will fit inside on
top of the vegetables and not get stuck
as the volume sinks down during the
pressing process, and a weight. I use
a large jar of dry beans, a rock, or a
clean brick.
“Should I rinse the pressed salad
before eating it?” is another question
that often comes up. I encounter some
individuals who have been advised to
rinse pressed salad before eating it, as
it might be too salty. Rinsing the salad
rinses away a lot of the flavor and the
healthy juices—the two main reasons
I enjoy pressed salad. So, this rins-
ing recommendation has never made
sense to me. If a person is trying to
reduce salt intake, simply make the
pressed salad with less salt to begin
with, and then there will be no need
to rinse it before eating.
The weight should be around 1 to
2 pounds. Pressed salad stores nicely
in the refrigerator or a cool place, and
it tastes even better after a day or two.
Before storing it, remove the weight
or pressure or it will become more
like a pickle than a salad.
As I have often said in cook-
ing classes when demonstrating
pressed salads, “Remember, it is a
PRESSED—not an OPPRESSED—
salad!”—it doesn’t require hours of
pressing. If you press it too long, it
will come out tasting flat, and it will
look soggy. Following is the recipe
for the first pressed salad that elicited
a “Delicious!” response from friends
and customers at our former restau-
rant.
PRESSED SUMMER SALAD
½ head iceberg lettuce
1 small head butter leaf lettuce,
torn into bite-sized pieces
¼ red onion sliced into thin
crescents
5 red radishes, thinly sliced
1 small cucumber cut in thin half
rounds
2 Tbsp minced fresh fennel
leaves (optional)
½-¾ tsp sea salt
1-2 tsp brown rice vinegar, or to
taste
1 tsp extra virgin olive oil
(optional)
1. Wash all the vegetables. Spin
the lettuce to remove excess water.
Cut or tear the vegetables as listed
above.
2. Place all the ingredients in a
bowl.
3. Mix in the rice vinegar, sea salt,
and olive oil.
4. Place in a salad press or crock
and apply light pressure. Press for 20
to 30 minutes.
5. Release pressure 5 minutes be-
fore serving to allow the vegetables
to reabsorb some of the flavors of the
liquid.
6. Serve immediately. Save any
remaining liquid to store leftover sal-
ad in as it will keep fresh and retain its
flavor longer.
KNEADED SALAD
Kneaded salad is very refreshing.
The kneaded method of vegetable
preparation is not as well known as
pressed salad, but it’s easier, takes less
time, and the results are pretty much
the same. Kneaded salad is best made
with the denser type of crispy vege-
tables that have a high water content,
such as Chinese cabbage (Napa), bok
choy, and green cabbage, as the main
ingredients. The kneading method is
better for softening their tough fiber
to release the delicious juices. These
vegetables don’t turn out as tasty
when prepared in the pressed salad
method because their juice isn’t as
fully released. Other vegetables can
be kneaded, too. With kneaded salad
you don’t need a crock or a weight.
All you need is a large bowl. Follow-
ing is one recipe for making a kneaded
salad. You can use this basic method
for any combination of vegetables
you choose.
QUICK CHINESE CABBAGE
AND RED RADISH ROUNDS
1 head of Chinese cabbage
(Napa)
½ tsp sea salt
3 red radishes, cut into thin
rounds
2 tsp brown rice vinegar
1/3 tsp lemon zest
1. Cut the Chinese cabbage in half
down the middle.
2. Slice each half into thin strips,
horizontally.
3. Place the sliced cabbage in a
large bowl.
4. Add the sea salt, and begin
kneading by grabbing a small hand-
ful of the cabbage and rubbing it or
pressing it against the bottom or side
of the bowl, slightly turning your
wrist as you press or knead. This is
somewhat similar to the hand action
when kneading bread dough.
5. After kneading all of the cab-
bage at least once, mix in the radish
rounds and resume the process. Con-
tinue with this until all of the cabbage
has been kneaded enough that when
you squeeze a handful of it, juice eas-
ily drips down. The radish rounds
should become softened and slightly
transparent.
6. Add the brown rice vinegar and
lemon zest to taste.
CORNELLIA’S SOUR
CABBAGE (QUICK-AND-EASY
SAUERKRAUT)
Almost every student who came to
a basic course at the Vega Study Cen-
ter learned to make Cornellia Aihara’s
Sour Cabbage. It’s so easy—far eas-
ier than making sauerkraut—and it’s
ready in half the time. Cornellia was
considered by many to be the Queen
of Macrobiotic Pickles. She wouldn’t
have considered buying imported
macrobiotic pickles or store-bought
sauerkraut when the homemade kind
are so easy to make and far healthier.
Sour Cabbage was one of her person-
al favorites.
1 green cabbage
sea salt
bay leaves (optional)
1. Wash cabbage and dry with a
towel.
2. Remove any tough or damaged
outer leaves.
3. Cut the cabbage head into half,
MACROBIOTICS TODAY • July/August 2007 7

LOU OLES AND GEORGE AND LIMA OHSAWA ENJOYING WATERMELON
PHOTO BY
then quarters.
4. Remove the cabbage core piec-
es and cut into thin matchsticks.
5. Cut each quarter head of cab-
bage into thin slices.
6. Take two handfuls of chopped
cabbage and place in a medium sized
bowl.
7. Add 1 level teaspoon of sea salt
and mix.
8. Knead the cabbage and sea salt
together until the cabbage becomes
juicy.
9. Place a layer of his cabbage in
a crock then put two bay leaves on
top. Follow this with another layer of
kneaded cabbage topped with two bay
leaves. Continue until all the cabbage
has been used.
10. For a jar, take a pestle and
push the cabbage down into the cab-
bage liquid so that the cabbage is cov-
ered in cabbage juice. Take a piece of
cheesecloth or thin towel and secure
around the top of the jar.
11. For a crock, place a saucer or a
wooden circle on top of the cabbage.
The diameter should be about ½ to
¼ inch smaller than the diameter of
the crock. Place a clean stone or a jar
filled with water for a weight. Cover
with a cloth and tie securely.
8 MACROBIOTICS TODAY • July/August 2007
JACQUES DELANGRE
12. Allow the cabbage to sit out
for 2 to 3 days or until small bubbles
start to form in the liquid—this is a
sign that fermentation has begun.
13. Move cabbage to the refrig-
erator or a cool location.
Cabbage will be ready to begin
eating in about 5 to 10 days. It will
keep for 5 weeks or longer depending
upon temperature and condition.
MARINATED VEG-
ETABLES
Delicious raw vegetables can’t get
any tastier than when marinated. This
method is so easy and the results so
flavorful that you have to try it.
TANGY RED RADISHES
10 red radishes, greens trimmed
off
½ cup umeboshi vinegar (ume su)
1½ cups water
1. Wash the red radishes.
2. Place in a jar. Cover with the
vinegar and water.
3. Marinate overnight.
BRINE PICKLES
When I first encountered recipes
in macrobiotic cookbooks for pick-
le making I was intimidated. I put
off making them as the instructions
seemed daunting, and the first few
times I did get the courage to make
some, they spoiled. I concluded that
pickle making just wasn’t my forte,
and so for years thereafter I bought all
my pickles. Then, I discovered some
really easy ways to make pickles,
and I haven’t stopped experimenting
since. Pickled vegetables are an ex-
cellent way to get the benefits of lac-
tic-acid fermentation so nourishing to
healthy intestinal flora and digestion.
Following are some of the easiest
macrobiotic pickle recipes I’ve made
with excellent results.
Each of the brine pickle recipes
will need the following list of uten-
sils:
medium (1½-2 quarts) glass jar
with lid
measuring cup
vegetable knife
cotton cheesecloth
string or rubber band
slotted spoon (for retrieving
pickles from the jar when
serving)
BRINE PICKLES #1 (UME
VINEGAR PICKLES)
These pickles are a real favorite in
my home. My 12-year-old son, Rio,
especially enjoys them. He can often
be seen running up the stairs with a
handful of them; so, I make them in
gallon jars!
Approximate time until ready: 2
to 4 days
1½ -2 cups of sliced vegetables
(such as onion, carrot, and
cauliflower), washed and
trimmed
2-2½ cups water
½ cup umeboshi vinegar
 1. Place sliced vegetables in a jar.
2. Cover with water and umeboshi
vinegar.
3. Place a small piece of cotton
cheesecloth over the top of the jar.
Fasten it tightly with a string or rub-
ber band.
4. Place the jar in a cool place and
let sit for 2 to 4 days. The pickles can
be kept for 3 to 4 weeks in the refrig-
erator.
BRINE PICKLES #2 (SHOYU
PICKLES)
These pickles are incredibly easy
to make. My very favorite vegetable
to use with this method is daikon cut
in paper-thin rounds. But, just about
any vegetable can be pickled this way.
Approximate time when ready: 3 to
5 days
2 cups of paper-thin rounds of
daikon radish
2 ½ cups spring water
1 cup shoyu
1. Place the sliced daikon in a jar.
2. Cover with the water and
shoyu.
3. Cover the jar with cotton
cheesecloth and fasten tightly with a
string or rubber band.
4. Place the jar in a cool place
and let sit for 3 to 5 days (3 to 4 days
in warm weather, 4 to 5 days in cool
weather). The water will become a
little bubbly.
5. When the pickles are ready
remove the cheesecloth and replace
with the lid; store in the refrigerator.
They will last for about a month but
become saltier the longer they stay in
the shoyu mixture.
SEA VEGETABLES
Sea vegetables make great raw
foods. Their rich mineral content
makes them a useful food on hot sum-
mer days when we can easily become
fatigued.
ARAME-CUCUMBER SALAD
½ cup dry arame sea vegetable
1 cup water
1 small cucumber, thin diagonal
rounds
½ red pepper, long thin pieces
¼ white onion, chopped
½ cup raw pumpkin seed, freshly
ground
½ bunch radishes, cut into thin
rounds
¼ cup sunflower seeds
fresh crunchy romaine lettuce,
torn into pieces
1. Soak arame seaweed in water
until soft, about 10 minutes. Drain
well.
2. Chop arame into shorter lengths
or dice it.
3. Combine all the ingredients
in a bowl and toss with Tahini Dill
Dressing.
TAHINI DILL DRESSING
1 Tbsp raw tahini
½ tsp chopped or dried dill
1 Tbsp shoyu
water to make creamy
1. Put tahini, dill, and shoyu in a
bowl. Mix together.
2. Add enough water to make a
creamy consistency.
FRESH FRUIT
A common misconception is
that macrobiotics generally advises
against eating fresh fruit—it’s just not
so. I’ve often wondered how this idea
got started. Following is a recipe sure
to please your tongue!
MACROBIOTICS TODAY
GINGERY FRUIT CUP
1 apple, cored and seeded, cut
into bite-sized pieces
1 ripe pear, cored and seeded, cut
into bite-sized pieces
1 plum, pitted and cut into bite-
sized pieces
½ orange, peeled and seeded,
then chopped into bite-sized
pieces
½ -1 tsp fresh ginger juice
1½ tsp maple syrup (optional)
¼ tsp fresh orange zest (grated
rind)
pinch of sea salt
1. Place fruit in a bowl.
2. In a separate bowl mix together
ginger juice, maple syrup, sea salt,
and orange zest.
3. Add to fruit and gently mix.
4. Chill.
David Briscoe is cofounder of
Macrobiotics America. He provides
counseling for the George Ohsawa
Macrobiotic Foundation and has de-
veloped counselor training courses
given over the Internet. David is the
author of Personal Peace. He is also
the author of Acid-Alkaline Health
Secrets, a complete course available
by e-mail. See David’s website at:
www.macroamerica.com or e-mail:
info@macroamerica.com.
• July/August 2007 9
Taste of Health Holistic
Holiday at Sea IV
March 4-11, 2007

Ronald E. Koetzsch, PhD

T
he luxury cruise ship “Costa
Magica” is a small floating
city—a kind of ocean-going
mini-Miami Beach. Fourteen stories
high and a thousand feet long, it ac-
commodates about 2,700 guests and
1,000 crew members. The ship con-
tains a 1,500-seat theatre, three res-
taurants including one that seats 950
people, a health spa and gym with
sauna and steam room, three swim-
ming pools, a casino, and numerous
shops, bars, and nightclubs.
To the newly arrived guest, the
ship can be overwhelming—a bewil-
dering Escher-like maze of stairways,
passageways, decks, and dead-ends. I
spent much of my first hours on board
trying to figure out where exactly I
was, how to get to where I wanted to DINING ON THE COSTA MAGICA—PHOTO © MIKE BELLEME
go, and on several occasions, whether
it was in fact possible to get “from Island and in the Catskill Mountains tive waiter service that, if you are not
here to there.” in the early 1960s. Today, the Kushi watchful, your dish of soba-with-car-
Unashamedly devoted to high-end Institute holds an annual summer rot-sauce will be whisked away by a
vacationing, the Costa Magica seems conference—usually on a New Eng- white-coated Filipino waiter before
an unlikely venue for Macrobiotic land college campus—and George you are done with it.
study and practice. Since the intro- Ohsawa Macrobiotic Foundation has Nevertheless, the Costa Magica
duction of macrobiotics into North its annual high-in-the-mountains, proved to be an excellent venue for the
America almost fifty years ago, there camp-out-under-the-stars French fourth annual Taste of Health cruise.
has been a tradition of educational Meadows gathering. One expects, Over seven hundred guests sailed the
camps and conferences. The first sum- therefore, a simple, vivere parvo Caribbean for a week in early March,
mer camps—attended by George and ambiance, not white tablecloths and enjoying three gourmet macrobiotic-
Lima Ohsawa—were held on Long elegant table settings, and such atten- vegan meals (or the Kushi-Institute

10 MACROBIOTICS TODAY • July/August 2007

approved healing diet) a day, attend-
ing a variety of food- and health-re-
lated classes offered by some thirty
teachers, relaxing in the sun and sea
air, and partying and socializing with
old friends and making new ones.
For this cruise, Taste of Health
founders, Sandy Pukel and John
Belleme, enlisted Vegetarian Times as
a co-sponsor, and ads in that magazine
and elsewhere attracted many people
who knew little or nothing about
macrobiotics. Balancing the ample
numbers of macrobiotic faithful were
vegans, raw food vegans, ovo-lacto
vegetarians, as well as some people
with no particular dietetic orientation.
One achievement of the cruise was to
introduce a large number of people to
the macrobiotic philosophy and way
of eating.
The food was excellent as planned
and prepared by master chef Mark
Hannah and his assistants. Breakfast
included miso soup, a cooked grain,
greens, as well as a buffet of fresh
fruit, cold cereal, toast, and jam. Each
lunch and dinner included an appe-
tizer, soup, salad, entrée, and dessert
served by a bustling army of waiters.
The meals were of gourmet quality
COOKING WITH MASTER CHEF MARK
HANNA—PHOTO © MIKE BELLEME
HEALING TOUCH WITH OHASHI (FAR RIGHT)—PHOTO © MIKE BELLEME
and bespoke the elegant surround-
ings. A new cookbook, Grains and
Greens on the Deep Blue Sea, co-au-
thored by Mark and Sandy provides
recipes for many of the dishes served
on the cruise. At each meal one could
replace or supplement the A Taste of
Health offering with selections from
the ship’s standard menu. This in-
cluded very good vegetarian and fish
dishes.
The educational menu was also
large and varied. It included exercise,
yoga, meditation, Pilates, and mas-
sage classes; twelve cooking classes
and demonstrations; and lectures on
macrobiotics and on broader issues
of diet and health. On board were fa-
miliar macrobiotic teachers and coun-
selors such as Lino Stanchich, Denny
Waxman, Christine Pirello, and War-
ren Kramer as well as vegan advo-
cates Dr. Neal Barnard and Dr. Colin
Campbell. Yogi Amrit Desai, Vener-
able Henepla Gunaratana (Bhante G),
and Rabbi Loring Frank offered spiri-
tual perspectives from, respectively,
the Yogic, Buddhist, and Jewish tradi-
tions.
Haruo Kushi, who holds a doc-
toral degree (Sc.D.) from the Harvard
School of Public Health, gave very in-
teresting talks on his research into the
relationship between diet and health.
MACROBIOTICS TODAY
Haruo is a senior researcher at Kai-
ser Permanente and is recognized as a
leader in the field of nutritional epide-
miology. He has been instrumental in
helping to change the dietary guide-
lines of organizations like the Ameri-
can Cancer Society. Haruo’s work has
demonstrated the validity of many of
the principles of macrobiotics—the
correlation between dairy food and
breast cancer, for example—set forth
by his father and others literally de-
cades ago.
In a class called, “Bone Voy-
age to Osteoporosis,” Robert Pirello
shared his experience of being diag-
nosed with osteoporosis after almost
thirty years of standard macrobiotic
eating. An active marathon runner,
Robert broke his foot while hiking
and it took six months to heal. The
doctor told him he had the bones of
an eighty-four year old man. This rev-
elation propelled Robert into a study
of the relationship between bone
health and diet. He concluded that the
macrobiotic diet he had been follow-
ing did not have enough oil, fat, and
protein for a physically active man.
Robert adjusted his diet and was able
to regain bone health. His new book,
B.O.N.E.S. – Beating Osteoporosis
Naturally, describes this recovery ex-
perience and the lessons he learned
• July/August 2007 11

MORNING JOG ON DECK—PHOTO © MIKE BELLEME
from it.
Stops at ports provided sightsee-
ing and shopping opportunities that
balanced the educational activities
of the cruise. The first was in San
Juan, Puerto Rico. The Costa Magica
docked right at the downtown area,
and many people went to sample the
local restaurants and nightlife.
The next morning, we were at St.
Thomas in the Virgin Islands, home
of the oldest Jewish synagogue in
the Western Hemisphere and of some
very beautiful beaches. I took a bus
to famed Magen’s Beach, but it was
only partially visible due to a thick
covering of tourists. A flock of peli-
cans diving for fish in the shallows
provided a memorable spectacle.
La Romana in the Dominican Re-
public was a hot, run-down, somewhat
depressing town with a sugar factory
and lots of unemployed young men
sitting on and riding around on mo-
torcycles. Venturing in on foot, I was
soon happy to return to the ship.
Our final stop was on Grand Turks
Island, a slender atoll seven miles
long and the home to 4000 people,
almost all of whom are descendants
of slaves brought from Africa centu-
ries ago. The island used to produce
salt, and there are still many large
12 MACROBIOTICS TODAY • July/August 2007
sea water evaporation ponds. At the
dock is a huge cluster of luxury shops
selling the usual array of duty-free
liquor, cigarettes, watches, jewelry,
and designer clothes and accessories.
Past that though are long stretches of
beautiful sandy beach where one can
walk in quiet and swim in the warm
turquoise Caribbean waters.
The dominant experience of the
week, however, was of the cruise
culture of the Costa Magica and of
the Taste of Health subculture within
that. As with any cultural excursion
there were a variety of experiences.
Most were pleasant, some “interest-
ing” rather than pleasant, and a few
not-so-pleasant ones. The food, the
wide variety of classes—on cook-
ing, exercise, macrobiotic theory and
practice, et al.—the socializing, the
parties, the sea, the sun, and the night
sky were all great. On the other hand,
the ship’s glitzy décor, the occasional
whiff of second-hand cigarette smoke,
the loud ambiance of the casino and
the bars, and the thought that the ship
was burning thousands of gallons
of diesel fuel to ferry us around in a
circle were disconcerting. It should be
noted though that the Costa Magica
has the highest rating possible for en-
vironmental protection measures for
cruise ships. All trash and sewerage is
processed on board and back in port.
Nothing is discharged into the sea and
the ships engines have advanced pol-
lution control devices.
Sandy Pukel, John Belleme, and
their co-workers at Taste of Health
are doing macrobiotics and the broad-
er holistic health movement a service.
They are providing a vacation and
educational opportunity for macrobi-
otic people and for anyone interested
in wholesome food and a healthy life-
style.
Ronald E. Koetzsch, PhD has been in-
volved in macrobiotics since 1967. He
was a longtime teacher at the Kushi
Institute and writer for East West
Journal. Ronald currently teaches at
Rudolf Steiner College in Fair Oaks,
California and is editor of Renewal:
A Journal for Waldorf Education. He
is also a professional standup come-
dian, and on the cruise gave perfor-
mances of his one-man show, “Any
Idiot Can Make You Laugh and I Can
Prove It.” Ronald also taught a class
on “Macrobiotics Beyond Food” and
gave a workshop on humor called
“You are Funnier Than You Look.”
CHRISTINA PIRELLO TEACHING—
PHOTO © MIKE BELLEME
Intestinal Healing with
Macrobiotics
Susan Marque
H
ave you ever had a symptom
that wouldn’t go away? For a
couple of years I had periods
of intestinal gas, bloating, not feeling
quite right, knee pain, chronic fear,
mood swings, and uncontrollable
cravings for things that made me feel
lousy. Recommendations from vari-
ous practitioners and food counselors
seemed to help for a while, but the real
root of the problem remained a mys-
tery. Once I discovered that the real
cause of my problems was Candida
overgrowth, my health and happi-
ness improved dramatically. Now, my
health is soaring, and so is my happy
spirit.
These days, many people are af-
fected by Candida, celiac disease,
colitis, Crohn’s disease, and other in-
testinal maladies. There is much con-
fusion as to what to eat, what to avoid,
and how to improve these conditions
to allow the body to heal. A modified
macrobiotic diet can be beneficial
for each of these intestinal problems.
What a joy to watch clients become
free to eat a wide, varied, and fun diet,
and to live healthy, vibrant lives.
Each of these disorders is unique,
yet there are some similarities that
can make diagnosis difficult.
Candida is naturally occurring
SUSAN MARQUE
in the human intestinal ecosystem.
If its population gets out of hand,
the Candida can turn into a fungus
that can spread throughout the body
and become quiet dangerous. Anti-
biotic use is one of the major causes
of Candida overgrowth. Sometimes
it can proliferate due to stress, chlo-
rine in the water, over consumption of
meats and sugar, or other illnesses or
factors that weaken the person’s body
significantly. The range of symptoms
MACROBIOTICS TODAY
is long and varied. Often someone will
have complaints that seem unrelated.
Their health-care practitioner might
treat each symptom separately and
then be baffled when there is little or
no improvement, or even more symp-
toms start to appear. Some common
complaints that are due to Candida
overgrowth are:
Yeast infections
Fatigue
Bloating/Gas
Difficulty with concentration
Skin problems/rashes
Feeling tired even with enough
sleep
Joint aches
Chronic sinus problems
Chronic dental problems
Depression
Diarrhea/constipation or both
Irregular heartbeat
Low sex drive
Weight change without changing
diet
And that is just to name a few.
Celiac disease is characterized
by intolerance to gluten. The protein
in wheat, rye, sweet rice, and barley
must be avoided and in some cases
oats also need to be reduced or elimi-
nated altogether. This is said to be a
• July/August 2007 13
genetic condition that is very slow to
develop, but it also can be brought on
by overusing laxatives, getting inad-
equate protein, anorexia, some weight
loss practices, over consuming coffee,
parasites, and other variables. People
with celiac disease can suffer dam-
age to the intestinal villi. This condi-
tion prevents absorption of nutrients
and can create further breakdown of
the person’s body. The most common
symptom of celiac disease is chronic
diarrhea. Other symptoms include ab-
dominal bloating, weight loss, malnu-
trition, weakness, bone pain, anemia,
and more.
Colitis has variations that involve
inflammation of the colon. Diarrhea is
the most common symptom and there
can be fever and anemia as well. Coli-
tis affects the innermost lining of the
colon unlike Crohn’s disease that can
affect any part of the intestinal tract
and also can affect the entire thick-
ness of the intestinal wall. Colitis and
Crohn’s disease have so many of the
same symptoms that it is challenging
to get a proper diagnosis but the treat-
ments can be much the same. Often
with Crohn’s disease there are many
unrelated symptoms just as with
Candida. Luckily a dietary approach
can allow the entire body to recover
and, more often than not, a person’s
symptoms such as joint aches, rashes,
dry skin, and weight issues will sub-
side along with a recovered digestive
tract.
According to statistics, another
disorder that effects about 50 percent
of the western population by the age
of 50 years is diverticulitis. Many
people with Candida, Crohn’s dis-
ease, colitis or celiac disease can have
diverticulitis. Polyps or little sacs that
protrude out from the wall of the co-
lon are what make up this intestinal
disorder. Bits of food and things can
get caught in them and become infect-
ed. If the disease progresses too far,
doctors often remove the colon or the
effected parts of the intestine.
In every one of these different dis-
orders, a whole food, macrobiotic ap-
14 MACROBIOTICS TODAY • July/August 2007
proach can completely relieve a person
and the related symptoms. I person-
ally had experience with Candida and
have had many clients with each of
the above-mentioned problems. Each
case is individual so while the follow-
ing suggestions can be a place to start,
I encourage anyone who knows or
suspects an intestinal disorder to seek
personalized guidance, and perhaps
from more than one source.
People new to a macrobiotic ap-
proach need to decide how to begin.
In severe cases the best thing is to
eat very well cooked, thin brown rice
porridge, and in some cases millet
“One wonderful key to
improvement is chewing
all food very thorough-
ly. Maybe the most im-
portant thing is working
with someone to let go
of limiting beliefs or
anything that keeps a
person stuck mentally
and emotionally.
porridge with well-cooked vegetable
dishes. This simple food does not re-
quire a great deal from the digestive
system while providing nutrients so
the body can begin the healing pro-
cess. For most people this sort of
“fast” is not necessary. Depending on
the individual, miso soup or kudzu
can be beneficial for colitis or Crohn’s
disease.
In cases of Candida or celiac dis-
ease, millet, quinoa, amaranth, and
some brown rice are usually well
tolerated. Teff can be useful except
in cases with leaky gut syndrome
from the Candida burrowing holes in
the intestinal wall. Teff is a very tiny
grain and often is difficult to com-
pletely chew well. Hato mugi barley
can be well worth the extra cost. This
grass is easy to digest and provides
nutrition with the added benefit of re-
ducing inflammation. Quantities are
also a consideration with Candida as
there is often a desire to eat copious
amounts of grains or beans and this
slows down the clearing progress im-
mensely.
With Candida a wide variety of
vegetables are usually recommend-
ed with an emphasis on dark leafy
greens like kale, collards, dandelion
and foods that promote a more alka-
line condition. Raw food ought to be
reduced greatly or avoided altogether.
Some people do well with tempeh but
not tofu or tofu products while oth-
ers need to eliminate soy completely.
Small amounts of wheat-free soy
sauce are often okay but ume vinegar
is an even better seasoning to use.
Ume vinegar is alkalizing and is the
only vinegar I would recommend for
someone clearing themselves from
candidiasis, as it is not true vinegar
but actually the brine from making
umeboshi plums. Ume concentrate
can be quite helpful for most of these
intestinal disorders as is anything that
helps to nourish and strengthen the
kidneys.
The best sea vegetables for those
with Candida are nori, arame, hijiki,
and dulse. Toasted nori and dulse are
the easiest to start with. These are
great for most everyone as they pro-
vide wonderful minerals and help
with alkalinity, strength, and vital-
ity. They are fun to add to a sauce
or dressing, adding interesting flavor
without being overpowering, as they
can sometimes be on their own. I en-
joy dulse or nori sprinkled in a salad
or sandwich.
In cases of Candida, people must
cut out all sweets, including fruits.
This in itself is a challenge. As a per-
son is feeling better, she or he can
gradually re-introduce foods like fruit
by using a little green apple at first,
then branching out when it is right for
that individual with berries, and then
to sweeter fruits and natural sweet-
eners. With a macrobiotic approach
there also needs to be caution as to
how much salt is ingested because a
person can become too tight over time
and this may create other problems
later on.
For all intestinal disorders I rec-
ommend eliminating all dairy prod-
ucts right from the start. There have
been studies that found inflammatory
diseases such as colitis or Crohn’s
disease only seem to effect people
in locales where dairy is consumed
regularly. Usually adding a small
amount of beans into the diet can ease
cravings for dairy products. The best
beans for Candida suffers are azuki,
mung, baby lima beans, and small
amounts of brown lentils. Azuki,
mung, or puréed beans can be useful
for Crohn’s disease and colitis suffer-
ers as well. Celiac patients do quite
well with most beans.
These dietary suggestions are just
a beginning. For many with intesti-
nal disorders, feeling hungry all the
time—or not being hungry at all—
seem to be common complaints. An
interesting thing to note is that in just
about every case in which I asked a
client to stop taking vitamins and oth-
er supplements that were taken mostly
for “insurance,” the person not only
found his or her condition improved
immediately but also her or his hun-
ger seemed to normalize.
A few other things that can really
help are taking brisk walks and/or en-
joying a favorite exercise. Walking
is especially nice on the intestines.
One wonderful key to improvement
is chewing all food very thoroughly.
Maybe the most important thing is
working with someone to let go of
limiting beliefs or anything that keeps
a person stuck mentally and emotion-
ally. Every time I’ve seen Michio
Kushi, he says, “Sing a happy song
every day.” I guess that is “the secret”
for him these days. Find what brings
joy and cultivate it. The gifts acquired
from clearing oneself of troubles far
exceed the time and effort taken to
become free.
The following recipes are from
Susan’s Candida Free Cookbook
available at www.SusanMarque.com.
MILLET “TOSTADAS”
This dish works great for most all
conditions, even Candida.
1 cup millet cooked in 3 cups
water
cooked beans (anasazi, pinto,
black beans, or smoky azuki
beans are all good choices)
1 recipe water-fried greens
(collards chopped fine are
nice)
avocado slices
1 recipe Carrot Salsa (below)
1 recipe Cauliflower “Sour
Cream” (below)
Spread the cooked millet evenly in a
baking dish. (The bigger the dish the
thinner the millet. Let it cool. Cut into
3-inch to 4-inch squares and fry in a
small amount of oil on each side.
Place a millet square on a plate and
top with beans, greens, avocado slic-
es, carrot salsa and the “sour cream”
sauce on top. This dish is great with
fried onions.
CARROT SALSA
2 large carrots
½ small onion sliced fine
1 clove garlic chopped fine
sea salt
cumin
lemon juice
parsley chopped
Grate the carrots and mix with onion,
garlic, and a couple pinches of sea
salt. Let sit for an hour to overnight
and then rinse if too salty. Add cumin
and lemon juice to taste and some
fresh chopped parsley.
MACROBIOTICS TODAY
CAULIFLOWER “SOUR
CREAM” SAUCE
Although not exactly like real
sour cream, this wonderful dressing is
good either hot or cold and is great for
those who do not tolerate soy.
½ onion, sliced
1 clove garlic, sliced
olive oil
½ cauliflower, broken into florets
water
lemon juice
ume vinegar
Sauté the onion and garlic in a table-
spoon of olive oil in a saucepan. Add
the cauliflower florets and water to a
depth of about 1 inch inside the pan.
Simmer until soft. Transfer the in-
gredients to a blender and add lemon
juice and ume vinegar to taste. Blend
until smooth. Add water for desired
consistency. Add any desired herbs or
spices—fresh dill, chives, parsley, or
others.
Susan Marque is a food coach based
in Santa Monica, California. She has
been teaching her whole foods ap-
proach to health since 1997 while
helping people to achieve their goals
through the choices they make in
diet and mind. Her distinctions have
helped people with easy weight loss
that stays off, creating more vitality
and energy, clearing ailments, and
looking and feeling better on every
level.
Susan has written four Fast and
Easy Cookbooks, and co-created the
Beyond Weight Loss™ and Revital-
ize seminars. Susan is certified in
NLP (Natural Language Processing),
Hemispheric Therapy™, and Belief
Relief.
Contact: www.SusanMarque.com
or call (310) 453-7525.
• July/August 2007 15
I Used to Feel Better
Carl Ferré
I
used to walk 3 to 5 miles daily.
I used to get out of bed early.
I used to lift weights 3 times a
week. I used to spend less time watch-
ing a computer or television screen. I
used to feel better.
How many of us have joined the
“I used to” crowd? How many of us
know the benefits of a more active
life? How many of us have an arsenal
of excuses ready to counter even the
strongest evidence or fervent plead-
ings?
Yes, it’s spring and time to dust
off the walking shoes and get mov-
ing. But wait, the blossoms are on
the trees and pollens are in the air—I
better wait a few weeks. Once started,
my enthusiasm usually lasts until it
gets too hot or a dog chases me or I
get too busy or it starts raining. Let’s
face it—once on the couch, it’s easier
to stay on the couch. Isn’t that one of
those laws of physics?
We make choices every day. Some
of these choices lead us toward health
and some lead us away from health.
We don’t need a degree in physics,
chemistry, or biology to comprehend
the fundamental principle of a healthy
life—movement. The realization that
we used to feel better is a signal that
changes are needed.
16 MACROBIOTICS TODAY • July/August 2007
CARL FERRÉ
I think about the various things
I’ve heard or read over the years about
movement. We breathe because the
cells in our bodies need oxygen. Any-
thing that helps the flow of oxygen to
the cells is beneficial, while anything
that inhibits this flow is detrimental.
When we exercise, we breathe more
deeply and breathing deeply is impor-
tant. What could be simpler?
Most of us have experienced the
results of overeating—we feel stuffed
and sluggish. If we overeat continu-
ally, the body stores the excess and
blockages are created. This leads us
away from health. Periods of inactiv-
ity have the same result. We simply
must be active to keep the flow of
oxygen to our cells strong.
George Ohsawa and Louis
Kervran taught us about biological
transmutations. While the details can
be difficult to understand, the theory
is quite simple. The body can change
one element that it has to another that
it needs as long as enough heat is
present. This “heat” comes from be-
ing physically active—exercise. To
keep our transmutation ability strong
Ohsawa advised “no inactivity.”
Exercise also increases our im-
mune system’s ability to protect us
from disease and assists in the move-
ment of chi (life force) throughout the
body. I’ve now convinced myself that
exercise is important yet I’m still on
the couch.
I remember a rather unique inci-
dent that occurred during my walking
days many years ago. I was walking
through downtown Oroville when a
lady came out of a store, starting walk-
ing along side me, and exclaimed,
“I’m gonna get in shape like you. I’m
gonna lose weight. I’m gonna fit into
a bikini by summer. I’m gonna drive
all you guys wild!” Before I could
even think of how to respond, she
ducked into a store and I never saw
her again.
Now, I’ve joined the “I’m gonna”
crowd. While I don’t need to lose
weight and while I’m not interested in
wearing a bikini or driving anybody
wild, I would like to feel more ener-
getic. Of course, “I’m gonna” is fol-
lowed by “just as soon as…” and the
number of things following “just as
soon as” indicates how hard it’s going
to be to get off the couch. I go back
and forth from “I used to” to “I’m
gonna” over and over in my mind.
I was much younger when I used
to feel more energetic. It’s natural to
“Let’s face it—once on
the couch, it’s easier to
stay on the couch. Isn’t
that one of those laws
of physics?”
feel less energetic as we age, isn’t
it? Back then I had fewer responsi-
bilities, less stress. Back then I didn’t
own a vehicle—I walked everywhere.
Now, I drive where I need to go and
worry about the cost of upkeep and
insurance. Back then I didn’t have
a computer or a television. I relaxed
completely while listening to Mozart
each day after walking home from
work. The air was less polluted, too.
No wonder I felt more energetic back
then. I conclude that I’m actually do-
ing very well for the amount of re-
sponsibilities and stresses that I now
have.
It occurs to me that the blockage
is more in my mind than in my body.
Could it be that the mind needs move-
ment, too? Maybe it’s all this think-
ing that’s wearing me out. I wonder
if physical movement and mental
movement are related. Maybe all my and go for a walk. But, it’s cold out-
excuses are an indication that I have a side—wear a jacket. But, it’s dark—
lack of movement in my mind. I have take a flashlight. But, it’s not safe
to think more about this. Perhaps I’ll to walk alone—find someone to go
start physically exercising again to with you. But, I don’t have the proper
find out. But, what kind of exercise shoes—just go already…
should I do?
I look around the house and find
the many books I’ve acquired each
spring during my annual “exercise!”
There are books on yoga, do-in, Tai
Chi, and somatics but those aren’t
what I’m looking for right now. I want
something more physical—more like
calisthenics. I find books on weight
lifting but those are too physical. Per-
haps I should buy one of those exer-
cise videos I see advertised on TV—it
seems every celebrity has one these
days. No, I get tired just watching the
ads.
I think back to the days I always
took the stairs. It didn’t matter how
many flights of stairs—I could outrace
the escalator or elevator without even
getting winded. Those days are long
gone of course, but exercising indoors
might be an option with all the pol-
lution and crime these days. Maybe I
should join a fitness center—no, too
much work. WALKING AT FRENCH MEADOWS
Finally I come across the exer-
cise routine I was using when I used
to feel more energetic—Total Fitness Wow! That was invigorating. I
in 30 Minutes a Week by Laurence E. feel rejuvenated. I have to remember
Morehouse, Ph.D. and Leonard Gross. to do that again. It was kind of scary,
And there, right on the cover I read, however, having all that time to think
“Even if you haven’t exercised once about all the things “I used to” and
in the last twenty years, you are only “I’m gonna” do. But, wait, maybe
two hours away from good physical that’s my real lesson for today. I just
condition!” I decide to put it on my went for a walk and spent the whole
“to read later” pile. time analyzing the past and anticipat-
Another book catches my eye— ing the future. Maybe next time I can
Ten Minute Pilates for Health and simply enjoy the present moment—
Harmony by Joyce Garin and Walter and the walk.
McKone. I’ve seen ads for Pilates and
all the spokespersons are beautiful. I
glance through the book and all the
models look fit and are good looking. Carl Ferré is author of Pocket
I put yet another book for the “to read Guide to Macrobiotics and editor
later” pile. I don’t want to read right of Macrobiotics Today. Carl will be
now—I want to move. speaking at the French Meadows
Suddenly, I come to a realization. camp this summer.
I could stop what I’m doing right now
MACROBIOTICS TODAY • July/August 2007 17
Response to Those Who Would
Standardize Macrobiotics
Fred Pulver
A full discussion of this subject may
be found at The Macrobiotic Guide:
www.macrobiotics.co.uk. – Ed.
D
o not attempt to standardize
macrobiotics! Macrobiotics
needs to remain free, like the
earth, wind, sun and sky.
No one needs to worry about the
truth. Truth will prevail; all else will
pass away. Truth is eternal; every-
thing else changes.
True macrobiotics is a flexible
understanding of the order of the uni-
verse—not a set of rules and meth-
odology. How many times does this
have to be repeated? Some teachers
never seem to get it. They lack su-
preme judgment. They are, therefore,
limited teachers who confuse rather
than guide.
True macrobiotics is not a set of
rules. It is a dynamic comprehension
of what is needed at each moment. If
what is needed is ice cream to treat
yang arrogance, then that is macrobi-
otic. If what is needed is brown rice to
re-integrate and restore balance, then
that is macrobiotic.
People everywhere are practicing
macrobiotics all the time, whether
they realize it or not. Macrobiotics is
doing or recommending what is need-
ed to restore and maintain balance at
18 MACROBIOTICS TODAY • July/August 2007
FRED PULVER
the right time. People who achieve
Supreme Judgment understand this.
Supreme Judgment is recognizing
the order of the universe expressing it-
self in all places at all times—sponta-
neously and perpetually. Macrobiotics
today is being taught intellectually
and ideologically. That is not true
macrobiotics. That approach is no
better than any other intellectual or
ideological system.
Yes, that kind of macrobiotics
should and must fade away and be
replaced by a flexible, accommo-
dating way of life that is the true
macrobiotics. We must chew well and
remain active until we achieve this
flexible understanding. Otherwise,
our contribution to society is limited
and limiting.
Until we achieve Supreme Judg-
ment, all we can do is impart our lim-
ited understanding to others. Supreme
judging capacity brings the experi-
ence of harmonious living.
Macrobiotics today is stuck at the
intellectual and ideological level. As
such it cannot free anyone or lead
anyone to real happiness, health, and
freedom. No wonder some people are
cynical. They are seeing life from a
social and intellectual perspective.
I encourage such people to try to
see the big picture, the complete mac-
robiotic view. The complete or true
macrobiotic view will always be the
all-embracing view of the Great Life.
Everything changes into its opposite:
slavery to freedom, sickness to health,
insanity to sanity, low judgment to
high judgment, and vise versa.
Dualistic judgment opposes one
and supports the other, yet they are
back and front of one reality! They do
not exist independent of each other.
Both are needed; both define each
other.
Thank God for slavery, for slavery
is the mother of freedom, and the de- do! cooked brown rice and miso soup.
sire for freedom. Don’t forget that the deepest ex- Arrogance (hubris, pride) brings
Thank God for sickness, for it is perience of the Great Life belongs to the demise of individuals and societ-
the mother of health, and the desire those who are truly healthy. ies. Let us avoid becoming arrogant;
for health. Health makes us positive. Sickness lest we write off macrobiotics as dead
Thank God for the insanity such makes us negative. If you have grown or dying.
as what we are now experiencing in cynical, observe what you have been From death new life perpetually
the world, for such is the mother of eating, and make the changes needed springs forth. Keep yourself fresh and
the sanity we who seek it are redis- until you recover the clear view of free and full of appreciation for the
covering. life’s infinite depth and endless full- simplicity of true macrobiotics. Keep
Only those who have experienced ness. yourself at the growing tip of life; try
slavery can truly appreciate freedom. Macrobiotics is a perennial not to let yourself become the dead-
Only those who have experienced philosophy, discarded repeatedly wood that is discarded as fertilizer!
sickness can truly appreciate health. throughout history whenever hu- Counsel others to the best of
Only those who have experienced manity drifts from living by its el- your ability with whatever they need
insanity can truly appreciate sanity. emental values. The truths complete to restore themselves to health and
Only those who have struggled macrobiotics embodies are always happiness. Meet them at their place
with low judgment can truly under- recovered during the worst of times. of need, and advise them accordingly.
stand the precious value of Supreme Don’t cast macrobiotics aside too That to me is true macrobiotics and
Judgment. readily! If you do, you will need to true macrobiotic counseling.
It is difficult for anyone who has rediscover its validity at a later time,
been given a healthy body and mind when you have made yourself suffi-
by his or her parents to truly appreci- ciently miserable. Fred Pulver offers consultations by
ate what a gift these are. It takes humility to appreciate the phone at 970-963-0229 or via e-mail
It is difficult for anyone who has inestimable value of a simple bowl of at pulver@zcloud.net. His website is
been raised in freedom won at great
expense by his or her ancestors to
truly appreciate freedom.
It is difficult for anyone who has
known only sanity to understand what
a real hell insanity can be.
Blessed are those who have had to
achieve health by and for themselves,
for they know what a blessing it truly
is!
Blessed are those who have had to SOLAR TECHNOLOGY
struggle to achieve freedom, for they
know how truly precious it is!
Blessed are all those who have
overcome whatever difficulties they
have created for themselves, for they
will know happiness!
Blessed are those who deeply re-
alize that true macrobiotics can give
you the will and ability to overcome!
Don’t let yourself become too yin
or too yang, or you will lose your en-
thusiasm for life.
Don’t let yourself become too yin
or too yang, or you will become cyni-
cal.
Don’t forget that true macrobiotics Alex and Woody at Bellows Falls
can change you into a free and happy
person if you do not forget what it can www.QuantumRabbit.com

MACROBIOTICS TODAY • July/August 2007 19

 • Superb vegan macrobiotic meals
• Lectures on macrobiotics and im-
proved well-being
• Excellent children’s program
• Hiking and nature walks
• Swimming in lakes and streams
• Legendary co-ed volleyball
• Solitude, peace, and quiet
• Nightly campfires: singing, dancing,
story-telling, variety shows
• Spacious, pristine wilderness
• Workshops, cooking classes, and
much much more

FRENCH 38th Annual

MEADOWS
CAMP
JULY 21 – 29, 2007

Fees — U.S. Funds Only

G.O.M.F. Members $720 ($120/day); Non-members $800 ($135/day)
Youth (3 to 16) $360 ($60/day)
Babies (under 3 yrs.) - Call before registering
Deposit — A $100 deposit reserves your place in the camp. Registra-
tions are processed in order of receipt of payment. Make checks pay-
able to G.O.M.F.

For descriptive brochure, call or write:

French Meadows Summer Camp

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

20 MACROBIOTICS TODAY • July/August 2007

 SPACE AVAILABLE, JUST COME
SPACE AVAILABILITY —As of this writing we expect to have
space available for all who want to attend. You may reach us to ask
any questions at 800-232-2372, 530-566-9765, or gomf@earthlink.
net until Tuesday, July 17, 2007. After this time, or if you can’t reach
us, just come and join the fun.

SPEAKER UPDATE—We are pleased to announce that Patricia

Murray, Kaare Bursell, and Lenny Rubin been added to the present-
ers list; others are: Bob Carr, Patrick McCarty, Hugh Tinling, Dawn
Pallavi, Carl and Julia Ferré, Mike and Maria Chen, Laura Stec,
Barb Jurecki-Humphrey, Bhumi Russell, Mary Lore Simmons,
Kerry Loeb, Shirley Tung, and Bob Ruggles.

WORK EXCHANGE —Work/exchange positions are full but we

never know when someone will need to cancel, thus opening a spot
for you. Contact us at gomf@earthlink.net, 800-232-2372, or 530-
566-9765 for the very latest. We make every attempt to find a place
for everyone who wants to attend.

REGISTRATION FORM — 2007

Name _____________________________________________________________ Phone __________________________

Address ___________________________________________________________ Phone 2 _________________________

City, State, Zip ______________________________________________________________________________________

E-mail _____________________________________________________________ Early arrival help? ___ Yes ___ No

Arrival date ___________________ time ______________ Departure date ____________________ time ______________

List names of any additional campers and ages of all children _____ Member _____ New member
_________________________________ _________________________________ _______________________________
_________________________________ _________________________________ _______________________________

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 800-232-2372, 530-566-9765, or fax 530-566-9768, and charge camp to your Visa,
MasterCard, or American Express. Full payment or a deposit of $100.00 per adult and $50.00 per youth three through sixteen
is required to reserve a space. Balance is due by July 2, 2007 or upon arrival at camp. If it should become necessary for you
to cancel your reservation, the amount refunded is based on the date of cancellation (see the full catalog for more information
or contact us if you have any question about this). New members add $35.00 ($45.00 foreign) membership per family.

Total Camp fees __________ Van service fee __________ Membership fee __________ Amount enclosed ___________

Visa, MC, or Amex # __________________________________________________________ Exp __________________

Signature ________________________________________________ Verification code (3 digits from back) ___________

MACROBIOTICS TODAY • July/August 2007 21

Ohsawa’s Greatest Teaching
Carl Ferré
T
his just in from science: “We
don’t know, we can’t know,
and we can never know.” This
just in from George Ohsawa via the
telephone called Faith: “We know, we
have always known, and we will al-
ways know.”
Science looks at a world of sepa-
rate things and tries to discover how
they work and how they fit together.
Its instruments used for validation
limit science. Ohsawa viewed the
world as one unified whole and tried
to figure out how to explain it to oth-
ers. His limitations were language
and the minds of those he attempted
to teach.
A short 500 years ago science
insisted that the sun, moon, and
stars revolved around the earth—the
“known” center of the universe. We
now know this “truth” is not the case.
Our instruments are powerful enough
to allow a wider view—the moon re-
volves around the earth, the earth and
moon along with the other planets and
their moons revolve around the sun,
and the sun with all the things revolv-
ing around it is revolving around a
“center” in our galaxy.
It wasn’t that long ago that sci-
ence taught that the atom could not be
split. Once our instruments got pow-
22 MACROBIOTICS TODAY • July/August 2007
GEORGE OHSAWA
erful enough, the atom was split and
a whole new world was revealed. We
can now see both outward and inward
with greater clarity. However, the
minute science asserts, “we know,”
along comes a new discovery and the
admission, “we don’t know.”
Ohsawa studied the scientists and
philosophers of both East and West.
He saw Western science as interested
mostly in matter and Eastern cul-
tures interested mostly in spirit. He
attempted to unify the two, believ-
ing that each would benefit from the
other. While he was successful in in-
troducing some of the practices of the
East to the West and vice versa, his
major philosophical teaching remains
relatively unnoticed.
What Ohsawa found in the West
were people that were eating such
poor diets that they lacked the men-
tal clarity to comprehend his teach-
ings. He responded by increasing
the emphasis on diet so that people’s
thinking ability (or judgment) could
increase. Unfortunately, the emphasis
on diet increased instead.
There are still some who teach
and practice according to Ohsawa’s
principles, but few macrobiotic prac-
titioners know the real significance
of Ohsawa’s teachings. The goal of
macrobiotics has become health, hap-
piness, or even a more peaceful world
rather than an elevation of judgment
or unification with the Infinite.
What is Ohsawa’s most impor-
tant teaching? Ask this question to 10
macrobiotic teachers or counselors
and most likely you’ll receive 10 dif-
ferent answers from oneness and the
order of the universe to supreme judg-
ment, unifying yin and yang, condi-
tions of health, non-credo, no enemy
or exclusivity, justice, individual re-
sponsibility, or gratitude.
I believe Ohsawa’s greatest teach-
ing is that we are all connected to
each other and to Oneness, Infinity,
or God—the Divine. All sickness and
unhappiness begins with a feeling of
separation and begins to end when we
feel reconnected. We are always con-
nected and all of Ohsawa’s teachings
are his attempts to lead us to this re-
alization.
Life is really pretty simple—we
breathe in and we breathe out. If we
breathe in and try to hold it forever,
eventually we pass out and the body
resumes breathing. We consume food,
use what we need, and eliminate the
wastes of this process. If we get
greedy and take in more than we need
“There are still some
who teach and practice
according to Ohsawa’s
principles, but few macro-
biotic practitioners know
the real significance of
Ohsawa’s teachings.”
or more than we can process, the body
must store the excess. Blockages are
created and sickness results—the
body’s attempt to rid itself of excess
toxins for example.
The same process occurs in all as-
pects of our lives. If we accumulate
more than we need or can use, we
create blockages and “sickness” re-
sults. Many of us have clutter around
our houses, one or more sheds full of
saved memories, and many luxury
items to make our lives more enjoy-
able. We begin to worry that thieves
will come and steal our possessions.
We lock our doors. We buy guns to
protect our property. We go to thera-
pists to help us deal with our fears.
We feel separation.
We’ve learned to breathe in, but
we’ve forgotten how to breathe out.
We know how to take, but we for-
get to give. Ohsawa said it this way,
“Give, give, give, infinity.” Another
way to say it is, “As we receive, we
must give.”
The first time I lectured on this
idea, one of the participants respond-
ed, “I haven’t been given anything.
I’ve worked hard for everything I
have. Why should I give anything
away?”
I asked him to wait until the end
of the lecture and I would answer his
question. Later, I asked everyone to
come up with the three most impor-
tant foods. The three foods chosen by
this macrobiotic group were brown
rice, salt, and cabbage. I asked, “What
about air, sunshine, and water?”
Immediately the same person who
spoke up before responded, “Those
don’t count, they’re just given.” The
minute he said this tears began to ap-
pear in his eyes and he put his face in
his hands. We often forget that we’ve
been given life itself—each breath is
a gift. Giving and sharing with oth-
ers is one way to help us realize our
connection to each other and to the
Infinite.
Life is really pretty simple. We,
like science, look around and see sep-
arate things. We see that each thing
has an opposite—hot and cold, active
and passive, up and down, expansion
and contraction, and so on. If we are
hot, we seek cold. If we are cold, we
seek warmth. So far, this way of view-
ing life is simple.
When we get to larger concepts
however, problems begin to emerge.
If we become sick, we seek health.
But when we are healthy, we don’t
seek sickness—at least not intention-
ally. In fact, there are many opposites
of which we desire one and not the
other. We want health over sickness,
happiness over sadness, peace over
war, wisdom over ignorance, love
over hate, joy over despair, and free-
dom over slavery.
MACROBIOTICS TODAY • July/August 2007 23

MAKE YOUR
GOOD INDELIBLE
The serving of a life becomes the
core
Of the fruitful way
Ascension’s ‘fuel’ to store
Be the mold that all may see
What in truth we all can be
Let God’s ideals be humbly on
display
Our search for truth is really just
the start
‘To know’ precedes ‘to do’
Though the smaller part
Make the most of what we’ve got
Doubt is just the not-self’s plot
And doubt’s what puts vitality
askew
We need to take our essence by
the horn
Not dally or delay
Accepting others’ scorn
Become a beam of love and light
Victories won and won in spite
How many hurdles life might thus
array
For hurdles are the means of
growing stronger
Stronger day by day
Not cowering any longer
As pressure makes the diamond
clear
The same is true to persevere
Make your good indelible on
life’s clay
__________________________
Multi-Instrumentalist and macro-
biotic enthusiast Todd Green per-
forms concerts and clinics around
the United States and Canada on
over 30 instruments, along with
recording CDs, writing poetry,
and creating music for film. Visit
him at www.toddgreen.com.
© copyright 2007 by Todd Green
24 MACROBIOTICS TODAY • July/August 2007
Our desire for one over the other is
no different than breathing in and for-
getting to breathe out. The problem is
that we begin by seeing opposites and
then we try to unify them. We think
this is Ohsawa’s teaching. However,
Ohsawa was trying to get us to see the
unification first and that the separa-
tion is in appearance only. This is why
he taught that each opposite (antago-
nism) is also complementary. Health
and sickness are front and back of the
same thing.
Here, we’ve run into a language
problem. We have a word to express
the unification of the past and the
future—the present. What word best
describes the unification of sickness
and health? We have no word. We
end up qualifying and capitalizing the
desired word of each pair. The result
is Real Health, Complete Happiness,
Eternal Peace, True Wisdom, Uncon-
ditional Love, Unending Joy, and In-
finite Freedom.
We can view Real Health as a ball
with health at the center and sickness
at the periphery. We move around this
ball during our lives. Sometimes we
are closer to health and sometimes we
are closer to sickness, but we always
have some degree of both as long as
we are alive. Each of the universals
listed above can be viewed in the same
way—as a ball with the desired qual-
ity at the center and the other quality
at the periphery.
We live in a world of health and
sickness, happiness and sadness,
peace and war, and so on. What we
seek is Real Health, Complete Happi-
ness, Eternal Peace, and so on. Since
we have arbitrarily placed health at
the center of our imaginary ball, we
try to get as close as we can to the
center in order to find Real Health. In
other words, we attempt to increase
our health and to exclude sickness
in order to experience Real Health.
This is a big mistake. The better ap-
proach is to realize that the Infinite
accepts both health and sickness and
so should we.
We can view the world of oppo-
sites and try to eliminate the unde-
sired side of each pair. Or, we can
view the world as one unified whole
in which we find ourselves and all
other persons and things. Viewing the
world in this way, we see that there
is really only one ball. This ball is of
infinite size and contains both sides of
each pair of opposites; all vibration;
every pre-atomic particle; all stars,
planets, and elements; and every plant
and animal, including each and every
one of us and all our instincts, senses,
feelings, thoughts, ways of interact-
ing, beliefs, and theories.
The Infinite contains all of us just
like the human body contains 50 tril-
lion individual cells. We all live in
the Infinite and the Infinite (Spirit)
lives in us—in every cell of our bod-
ies. We are all connected in this way.
When we truly comprehend or know
the significance of this teaching and
this connection, we realize that we al-
ready have that which we seek—Real
Health, Complete Happiness, Eter-
nal Peace, True Wisdom, Uncondi-
tional Love, Unending Joy, and Infi-
nite Freedom. We can truly say, “We
know, we have always know, and we
will always know.”
That which you seek,
You already have.
That which you have,
You best give away.
That which you give away,
Becomes yours forever.
That which becomes yours forever,
Is that which you seek.
Carl Ferré is author of Pocket
Guide to Macrobiotics and editor of
Macrobiotics Today.
From the Archives
How to Start a Macrobiotic
Diet
from Macrobiotics: An Invitation to Health and Happiness
Herman Aihara
M
acrobiotics is neither an ex-
otic cuisine nor a restriction
of what to eat—it is making
order in eating. We must have order
in eating if we want to establish a
healthy condition and sane mentality.
Sickness is nothing but a violation of
order.
Macrobiotics teaches us how to
establish and realize order in our dai-
ly life. The first step is to eat whole
grains and locally grown and seasonal
fresh vegetables. This will eliminate
all commercialized foods such as
canned food, frozen food, and tropi-
cal fruits. Whole grains and seaweeds,
however, can be eaten even though
they come from foreign countries
if they are not chemically treated.
Grains can be grown in most of the
temperate zones as they have a very
strong adaptability to soil and climate
changes. Seaweeds can be eaten in an
area hundreds of miles away from the
ocean because the ocean is our inter-
nal environment. Therefore, seaweeds
can agree with one’s internal environ-
ment even though one lives far away
from the water.
The second step is to realize that
whole foods are economical. Look for
whole food in neighborhood markets
or health food stores. What are whole
HERMAN AIHARA
foods? Whole foods are not refined,
extracted, or made by synthetic chem-
icals. Therefore, refined flour, white
bread, sugar, meat (this is only part of
a cow), milk products (cream, cheese,
etc. are part of milk), and refined
sugar products are not whole foods.
All whole grains are whole foods. Eat
vegetables, leaves, and roots. Small
fish can be whole if eaten whole—the
head and tail included.
Whole foods contain all the nutri-
MACROBIOTICS TODAY
tion and minerals needed. (Of course,
some elements are contained in less
quantity in certain foods than in oth-
ers.) By eating whole foods, we will
be able to maintain homeostasis and
a good balance of nutrition in our
blood, body fluid, and cells. By eat-
ing whole foods, we will be able to
manufacture our own vitamins and
enzymes. Therefore, by eating whole
foods, we will be able to develop the
ability of transmutation. When we ac-
quire this ability, we will be able to
live on whole grains and fresh veg-
etables, transmuting these to proteins
and body cells.
The third step is to apply the yin-
yang principle in selection of foods
and cooking. However, don’t be too
nervous about the yin and yang of
foods. Following the first step well
makes it easier to select foods from a
yin and yang point of view. However,
within the same food group, a more
yin or yang carrot, onion, or cabbage
can be chosen. It is advisable to avoid
tomato, eggplant, and potato, as they
are extremely yin; due to longtime eat-
ing habits, however, those who crave
these foods may eat them on occasion
in small quantities. If eaten in small
quantity, any food can be eaten with-
out any harm. Over restricting oneself
• July/August 2007 25
may lead to the reaction of extreme
bingeing.
The fourth step is to learn cook-
ing techniques that change yin foods
to yang ones, and make foods more
delicious. Heat, pressure, salt, and
time (ageing) are the magicians for
the yangization of foods. For yang
foods, one of these techniques may
be enough. However, yin foods may
require three or more of these pro-
cesses of yangization. For example,
yang burdock requires heat and salt
in cooking, whereas yin soybeans
require heat, pressure, salt, and time.
Traditional Japanese foods and con-
diments, which are artistic and nutri-
tious products, apply these techniques
to yin foods.
Applying the yin-yang principle;
our cooking attitude, selection of
foods, and delicacy of taste improves
tremendously. We are no longer mere
cooks, but artists or creators of life.
When we bring more joy and happi-
ness to our dinner tables, our macro-
biotic diet is well on the way.
In hot weather, climates, or loca-
tions, or with very yang foods, we use
the opposite technique—yinnization;
that is to say, use of vinegar, wine,
ginger, spices, raw vegetables, and
fermentation. For example, we add
grated radish to fish or fried vegeta-
bles like tempura. Green leaves are
added to raw fish such as sashimi.
Yinnization is also the technique ap-
plied to food that is to be eaten by a
very yang person.
This principle leads us to a higher
technique of cooking—the combina-
tion of foods. When we master this
we are masters of cooking. We can
originate our own delicious recipes
that will surprise guests whenever
needed.
The fifth step is learning the ap-
plication of the principle of transmu-
tation. In other words, avoid foods
that will not require thorough use of
your digestion or transmutation func-
tion. Milk and milk products are such
a food. No animal gives milk after
their baby is grown except humans.
26 MACROBIOTICS TODAY • July/August 2007
Milk is the proper food for a baby
who is not able to digest and trans-
mute grains and vegetables for their
own nutrition, because milk is very
easy to change into blood, body en-
ergy, and cells. Therefore, one raised
on milk will not develop much ability
to transmute and will be upset eas-
ily when brought into contact with
a foreign food or matter. An allergic
constitution is the result. Such a per-
son cannot transmute foreign food, or
foreign ideas to his or her own. She or
he must live in a small world exclu-
sively. It is a pity that he or she cannot
embrace everything. Even though she
or he may build a cow’s body, he or
she cannot create a thousand friends
all over the world.
The sixth step is learning to plan
Winter
FOOD cold climate
Grains 70-90%
Vegetables 10-30%
Beans 5-10%
Seaweeds 5-10%
Pressed Salad 10%
the menu wisely. Each individual
must carefully consider his or her
previous eating habits, amount and
type of activity, age, climatic condi-
tions, season of the year, and so on.
In order to determine one’s needs at
any particular time, keeping in mind
that needs will change as conditions
change, the percentages in the chart
above are approximations only.
Raw vegetables, cooked fruit,
nuts, and dairy products are eaten
on occasion and sometimes are even
recommended. All foods used should
be in season (fresh), locally grown,
and free of all synthetic chemicals
(preservatives, sprays, dyes, etc.).
Vitamin pills (whether natural or syn-
thetic) and ‘enriched’ foods are also
best completely avoided.
(Menus and recipes can be found
in Basic Macrobiotic Cooking by Ju-
lia Ferré. – Ed.)
Miso soup is suggested once daily
at whichever meal is preferred. One
who doesn’t want tea or water after
every meal is too yin. Either he or she
is not getting enough exercise or her
or his food is too yin.
Some people may want to skip
breakfast or substitute lunch for
breakfast and skip lunch. This is rec-
ommended for people having trouble
with over-eating. Eating only twice a
day allows a larger amount each time.
This often helps to keep the total daily
intake lower.
Fish flakes and/or chuba iriko
(small whole dried fish) can be used
in soup or other cooking on a daily
basis, if desired. When using them,
Fall/Spring Summer
temperate climate hot climate
50-70% 30-50%
30-50% 50-70%
7-12% 10-15%
7-12% 10-15%
5% 2%
considerably less or no salt is needed.
In hot weather, completely eliminate
all fish in most cases.
Until very recently, Japanese
people very rarely ate desserts as
we know them, including cooked
fruit. Instead, they considered mochi
(paddled rice cakes, plain, with azuki
beans or other fillings) and/or pressed
salad to be dessert. You are urged to
do likewise.
For the first few days or weeks of
observing a macrobiotic diet, it may
be difficult to eliminate sweets. For
this reason, small amounts of raw fruit
or even honey can be used, especially
when eating fish at the same meal.
Sugar should be eliminated, however,
in the beginning; honey should be
eliminated as soon as possible, and
raw fruits should generally be taken

A SIMPLE MEAL: RICE, VEGETABLE,
only in hot weather or by those who
have much stored-up animal protein
until greater understanding of mac-
robiotic principles is achieved. Then,
desserts such as cookies and pies
made with cooked nuts, raisins, or
chestnuts, or baked apples and other
treats can be eaten often depending on
climate, season, constitutional condi-
tion, and age. They should be given
more often to children than to adults
in my opinion.
Some people have a lot of diffi-
culty avoiding taking sugar even after
several years. In this case, eat more
pumpkin, squash (especially winter
varieties such as acorn or butternut),
and azuki beans. Pumpkin and win-
ter squash are very sweet, especially
when baked. If you are still having
difficulty, try some cooked or raw
fruit in small amounts. In any case, it
is better to avoid tropical fruit in cli-
matic zones outside the tropics.
Pressed salad and/or pickles can
be served at every meal. We have
found them to be very helpful in
maintaining a consistent diet. Also,
people who become too yang—rather
than drinking a pot of tea, greedily
devouring one or two raw apples, or
frantically gulping tap water—can
try some pressed salad instead. Or, if
there is none available, try some raw
carrot, lettuce, white radish, cabbage,
red radish, or cucumber. (See pages 5-
9 of this issue for pressed salad ideas.
– Ed.)
There are several reasons why
most Americans starting a macrobi-
otic diet should take
only small amounts
of salt. First, since
salt is very yang, it
holds yin in the body,
restraining its expul-
sion. Second, excess
salt leads to over-
eating or bingeing.
Third, it is impossible
to yangize quickly
without later going in
the opposite direction
AND MISO SOUP
at a similar speed.
Fourth, most of us have a long history
of meat-eating and are thus able to
take much less salt than Asians. Fifth,
most youth of America today are lazy
and don’t work; therefore, they can’t
take salt—and therefore can’t work.
To avoid eating sugar and
bingeing, one should eat less extreme
yang foods such as burdock, kuzu,
buckwheat, millet, fish, fowl, sea salt,
or mu tea. Another way is by eating
natural lifestyle
Macrobiotic Mail-order Market
Silit
enamel
cookware
800-752-2775 • www.natural-lifestyle.com
MACROBIOTICS TODAY
slightly more yin foods such as veg-
etables, the more yin grains, raw veg-
etables, cooked beans, or seaweeds
(kombu and wakame can be eaten
raw). A third way to avoid extremes
is by activity. When one has a weak
inter-brain, the nervous system is too
sensitive to stimulation. As a result,
the nervous system over-acts and cre-
ates the attraction of extremes. To
strengthen the interbrain, one should
keep a little hungry all the time, be
active at anything or do hard physi-
cal work. Constantly give service to
others and smile; hard work is good
medicine, even when one is weak.
Herman Aihara (1920-1998) co-
founded the George Ohsawa Mac-
robiotic Foundation in 1971 and the
Vega Study Center in 1974. He is the
author of numerous books including
the best-selling Acid and Alkaline.
The finest
cookware in
the world!
• July/August 2007 27
Shiitake Jones
A Trip to the Farmers’ Market
Part Two
created by Ilanit Tof and Gary Miller
S
hiitake thought Ken was right
behind her when she stormed
off from Gloria’s stall at the
Farmers’ Market. It had been bad
enough to run into her most tiresome
yoga student on her day off, but to
find out that Gloria had shared an
office romance with Ken had heated
Shiitake’s blood more than the drop
of ginger juice in her morning miso
soup. She was a little surprised at
herself. She had never had a jealous
streak before.
Ken would have been right behind
Shiitake had he not taken a moment to
say a hurried “see ya later” to Gloria
and to pop one of her jam tarts in his
mouth. By the time he pushed his way
through the crowd, however, Shiitake
was nowhere to be seen.
After some skirmishes and
tousling with patrons rushing for
mid-morning specials at a hydroponic
tomato stall, Ken thought maybe
Shiitake had jumped into her electric
hybrid car and left him stranded.
Those tomatoes are far too yin, Ken
thought absentmindedly, and I am sure
Shiitake would frown on the fact that
they are grown without any soil. Ken
was starting to realize how Shiitake’s
ideas had permeated his existence
and how Shiitake herself had found
her way into his heart. And then he
spotted her. There was his Shiitake
in the distance, enveloped in a wild
embrace with a muscle-bound, sun-
bronzed man clad in Thai fisherman
pants and not much else.
“Oh, there you are Ken,”
said Shiitake without a trace of
28 MACROBIOTICS TODAY • July/August 2007
embarrassment as he approached her.
Ken thought she made it sound like
he had been the one to wander off, but
let that slide. He was more concerned
with the burly figure practically
enveloping Shiitake who by this stage
had pulled Shiitake’s arms behind her
while gently placing his knee between
her shoulder blades for leverage.
“Thank goodness I found Theo
and his Thai Massage stall when I
did,” Shiitake continued, as if having
a conversation in this pose was not
unusual. “Thai Massage is like being
yoga-ed,” she explained to Ken who
was looking a little bewildered. “It
always helps me to unwind and
Gloria tends to wind me up at the best
of times.”
Shiitake thought she saw Ken
cringe a little at that remark and
instantly regretted making a point of
the encounter with his former flame.
“I’ll just wait over there while
you finish unwinding then, Shiitake,”
he said diplomatically, thinking it
couldn’t have been easy for her to find
out about his history with Gloria like
that.
When Shiitake’s tensions had
been completely stretched out of
her, she made her way to Ken who
had made of point of staying within
viewing distance of Theo and his
manipulations. Shiitake put her arms
around Ken’s waist and gave him a
quick hug to signify all was tranquil
again in her world. Ken had been
standing near the organic wine-tasting
stall and was already sampling a drop
of preservative-free, biodynamic
blueberry wine.
“It’s a little early in the day for that
Ken,” Shiitake admonished him. “And
remember what happened the last time
you and alcohol interacted...”
She thought back to the evening
they first kissed. Maybe it is not such
a bad idea, she thought, and downed
a thimble-sized sample of Strawberry
Shiraz.
“Come on,” Shiitake said,
invigorated by the rush it sent through
her liver meridian. “Time to see if
there is any exciting sourdough bread.
I usually bake my own but sometimes
there are some artisan’s breads worth
looking at.”
As Shiitake interrogated the baker,
Ken took the opportunity to sample
some donuts that may have been
handmade, but whose composition
was anything but unrefined.
As he put it into his mouth he
could feel Shiitake’s eyes on him. He
hastily swallowed the last bite, wiped
the crumbs from his mouth, and
whirled round.
 “Babe, did you find any bread?”
he asked.
“They look nice but their starter
is not a true sourdough,” Shiitake
explained. “They use baker’s yeast to
boost it which is totally unnecessary
of course. And some yeast-free loaves
have baking soda added to them.”
Ken shook his head in what
Shiitake took to be disbelief at these
practises. She continued, “You know
how they both effect blood quality.
Ohsawa himself warned about how
yin they are. I’ll whip up some real
sourdough bread at home with my
102-year-old-Russian-rye-sourdough
starter. Nothing beats that...”
While Shiitake sampled local
olive oil and bought some root
vegetables, Ken inspected garden
sculptures made from recycled
floorboards. Then she spotted him
at the cheese tasting display and
muttered something under her breath
about Ken congesting his lung chi,
even if it was made with biodynamic
milk and non-animal rennet. Shiitake
sidled up to him as he was inspecting
a tub of biodynamic unpasteurised
unhomogenized probiotic enhanced
sheep’s milk yogurt.
“Ewe,” said Shiitake.
“Shiitake!” said Ken, “I know
how you feel about dairy products
but that’s no way to talk about these
products in front of the farmer.”
As Shiitake was about to protest
that was not what she meant, the
farmer chortled and said, “It’s okay
laddie. The lass here was just pointing
out that the milk is of course obtained
from the female sheep—the ewe. We
have 50 on our organic farm and they
are all treated as well as members of
the family.”
“I guess you wouldn’t suffer from
insomnia with all those sheep to
count!” laughed Ken.
Shiitake rolled her eyes but her
heart swelled with affection for Ken
all the more. She loved a man with a
sense of humor, even if it was a little
lame.
“Did you get your turnips?” Ken
asked.
“I sure did,” Shiitake indicated the
greens—still attached to the roots—
poking out from her carry bag. Shiitake
was touched by his consideration.
Even if turnips were not his thing, yet
he really cared that she found what
she was looking for. Even her shiatsu
teaching, Japanese flute playing,
Tantra practising ex-boyfriend had
not been that thoughtful. In fact, none
of the men whose new-age charms
she had fallen for in recent years had
even come close to how considerate
Ken seemed to be. His chiselled jaw
and disarmingly appealing grin were
also doing little to prevent Shiitake
from falling for him.
As the morning wore on, Shiitake
spotted Ken eyeing the venison sausage
sizzle. She thought he appeared to be
as transfixed as a Labrador outside a
butcher shop’s window.
The sustaining effects of
Shiitake’s breakfast miso soup and
oatmeal were beginning to wear off.
Feeling peckish, she pulled a rice ball
wrapped in a brown paper bag out
of her handbag. How many supplies
could she keep in there? Ken thought
incredulously, looking on.
“Would you like a rice ball, Ken?
I have an extra one. They are very
balancing. That’s because the way
they are constructed. The ume plum
in the center and the rice and nori
around the edges are a microcosm of
Mother Earth and they can make us
feel centered and grounded.”
“No thanks, Shiitake, but I think
I fancy one of those lentil burgers on
organic-sprouted-spelt buns that are
for sale over there.”
Shiitake beamed her approval,
wrapped up her rice ball, and decided
to join him. “Mmm,” she nodded
approvingly biting into one. Ken
reached over and wiped a little relish
from her cheek. Shiitake’s stomach
somersaulted at his touch and it had
nothing to do with the spicy relish.
“Have you got all you came for,
Shiitake?” asked Ken as they finished
off their vegetarian burgers.
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Getting back into Shiitake’s car,
Ken was reflecting that it was just
like a real-life toy car. It was at that
moment that he hit his head while
trying to squeeze in beside a cabbage
and a stalk of celery that rivalled him
in height.
As Shiitake pulled out of the
parking lot, Ken wondered if it was
the bump on his head or his feelings
for Shiitake that was making him see
stars.
“I think it’s time for you to meet
my parents, Shiitake,” he said as she
sped down the freeway. “What are
you doing next Friday night?”
This and other questions will be an-
swered in the next installment in
Macrobiotics Today. In the meantime,
see www.shiitakejones.com for prior
installments, other interesting infor-
mation, or to ask Shiitake a question
or two.
Ilanit Tof is a long-time macrobiotic
explorer who lives in Melbourne,
Australia. Her new macrobiotic cook-
book Seasonal Variation: Whole Sum-
mer Meals is available at her website:
www.littletree.com.au.
Gary Miller is the creator of the inter-
active, online macrobiotic community
and superstore, www.cybermacro.
com. E-mail: support@cybermacro.
com.
• July/August 2007 29
Macrobiotic Cooking
Condiments, Dressings, and
Side Dishes
Favorite Camp Recipes
Julia Ferré
C
ondiments are to brown rice
what dressings are to salads
and side dishes are to meals—
that is—the adornment. Like butter to
bread or salsa to chips, condiments,
dressings, and side dishes are a natu-
ral extension—the finishing touch
that boosts flavor, peaks color, and
supplies additional complement.
Condiments, dressings, and side
dishes are more than just a perk. They
can be used to create another dimen-
sion to meals—the dimension of bal-
ance. Balance in meals is more than
just the presence of complex carbohy-
drates, complete proteins, and quality
fats. Balance is more than aligning
foods and techniques with the season.
Balance includes the theory of ener-
getics, the ideas of yin and yang in
sync with the season, one’s personal
health, and the choices of foods and
preparation styles in order to enhance
one’s well being. It need not be hit
and miss to be healthy. It can be a con-
scious choice—a choice that involves
commonsense ideas with the inclu-
sion of specific foods for support.
Macrobiotic teaching emphasizes
the need to “lighten” up for summer
by utilizing fresh foods and less cook-
ing. Summer is hot—a yang time of
year—so the advice is to avoid ex-
30 MACROBIOTICS TODAY • July/August 2007
JULIA FERRÉ
cess yang and to incorporate quality
yin things. It is often taught that one
needs to avoid excess heaviness such
as concentrated foods or dishes high
in fat and/or salt. I do this through
choosing salads over long-cooked
vegetable dishes, serving a higher
percentage of vegetables to grains,
and preparing grains and beans in the
morning before the day gets really
hot.
When I began macrobiotics I was
under the impression that one should
use less miso, soy sauce, salt, and oil
in the summer in order to fit with the
idea of “lightening”—the theory that
salty foods and frying in oil are “too
yangizing” for summer. Imagine my
shock when I saw Cornellia Aihara
preparing oily miso condiment, a dish
consisting of oil and miso with a tad
of water or lemon juice, in the sum-
mer. Why such a heavy yang dish in
the hot time of year?
Cornellia told me that when the
season turns hot, it is very tempting
to eat a lot of fruit or drink a lot of
juices or beer—items that if taken in
excess can be depleting or weakening,
or in her words, “too yin.” One must
learn how to use foods to create vi-
tality in the summer, or in her words,
“strong cooking is needed in summer
too.” She felt oily miso was such an
energy-providing dish, and she would
prepare it at all times of the year or
for special need. For instance, after I
delivered my second baby, she made
me a batch of oily miso to help in the
recovery. Oily miso provides good-
quality oil in combination with good-
quality miso. It is served one-half to
one teaspoon on top of a thick round
of boiled daikon or raw cucumber, de-
pending on season, and is pleasing in
taste, presentation, and yin-yang bal-
ance.
Miso, umeboshi, and soy sauce
are concentrated foods and when
used in condiments, dressings, and
side dishes, one can benefit from their
strength while not having to make
the entire meal too salty or heavy.
Remember that salt is needed in sum-
mer. If we drink more water in the
pearance different from any other
food I—and many other people—have
ever eaten. It is usually greeted with a
surprise and a question as to what it
is. It looks like mush; yet the flavor
is delicious and it is devoured—none
is leftover.
The Kombu and Shiitake Con-
diment is made at camp after first
“An Essential Tool
in mastering the simple
elegance of macrobiotic
cooking…and a vital tool in
learning to cook well for your
loved ones and yourself.”
—Christina Pirello

BACK IN
summer, which is a good idea when making clear soup to serve with soba
active, outside a lot, or living in a dry noodles. To make 4 cups of soup, add

climate, we are naturally “lightening”
through carrying more water volume;
salt is necessary to maintain the so-
dium/potassium ratio in the blood.
In addition, we perspire more in the
summer and need to replace the salt
that is eliminated.
The following condiments, dress-
ings, and side dishes provide a quality
factor to meals. Miso, umeboshi, and
soy sauce provide quality salt. Olive
oil, sesame oil, and tahini provide
quality fat. Sea vegetables provide
quality minerals. The condiments be-
low are moist condiments intended
to be served on top of or alongside
foods. Recipes for dry condiments
using umeboshi were published in
Macrobiotics Today in the January/
February, 2005 issue. The following
dressings top vegetables—cooked or
raw as in salad. The side dishes are
flavorful adornments for meals, al-
though not as concentrated as condi-
ments.
All of these recipes are served at
French Meadows camp together with
a full menu of grains, beans, and veg-
etables.
CONDIMENTS
These three condiments are fla-
vorful and powerful—a little goes a
long ways. Oily Miso and Nori Con-
diment are served at camp at the same
meal with a variety of other items—
pea soup, crackers and peanut but-
ter, brown rice, cooked cabbage, and
cucumbers. The Oily Miso is served
on top of rounds of boiled daikon rad-
ish.
The Nori Condiment has an ap-
PRINT
a 4-inch piece of kombu and 2 shii-
take mushrooms to 4 cups of cold wa-
ter. Bring to a boil and then remove
kombu and shiitake mushrooms. Add
4 tablespoons of soy sauce. The menu
by popular demand
includes soba, clear soup, scallion
garnish, blanched broccoli, fried tofu,
kombu and shiitake condiment, and
dill pickle.
OILY MISO—YIELD: ¼ CUP
1 Tbsp sesame oil
3 Tbsp dark miso, such as barley
miso
1 Tbsp lemon juice
Heat oil. Add miso. Sauté until fra-
grant, 1 to 2 minutes, stirring con-
stantly to smooth lumps. Add liquid
gradually, thinning to desired consis-
tency.
$17.95 plus $2.50 shipping
NORI CONDIMENT—YIELD: 1½ = $20.45
CUPS
“A Trustworthy Guide
10 sheets nori
for anyone ready to embrace
2 cups water
the wisdom and great tastes
4 to 5 tsp soy sauce
in macrobiotic cooking.”
Tear nori into 1-inch squares. Soak in —Meredith McCarty
water for 10 to 15 minutes. Add soy
sauce, cover pan, and bring to a boil. “An Excellent and
Simmer over low heat for 15 minutes. Useful Cookbook.”
Serve 1 to 2 tablespoons per serving. —Annemarie Colbin, Ph.D.
This will keep for a week stored in the
refrigerator. George Ohsawa
Note: To serve this condiment Macrobiotic Foundation
with other menus, choose dishes with
a variety of texture and colors, such PO Box 3998
Chico, CA 95927
as brown rice, chickpeas, blanched 800-232-2372 or
broccoli, and almonds; or udon, onion 530-566-9765
soup, scrambled tofu, and crisp salad. 530-566-9768 fax
foundation@gomf.macrobiotic.net

MACROBIOTICS TODAY • July/August 2007 31

KOMBU AND SHIITAKE
CONDIMENT—YIELD: ¼ CUP
4-inch piece kombu, reserved
from making soup
2 shiitake mushrooms, reserved
from making soup
1 cup water
1½ tsp soy sauce
Cut kombu into very thin matchsticks.
Discard the stem from shiitake and
slice the cap into thin crescents. Add
the cut kombu and shiitake mush-
rooms to water and soy sauce. Cover
pan, bring to a boil, and simmer 30
minutes over low heat. Remove lid
and boil away any remaining liquid.
To make this condiment without
first making soup, soak kombu and
shiitake mushrooms prior to cutting.
Soak separately, each in 1 cup of wa-
ter for 15 to 25 minutes. Drain, re-
serve soaking water, and then proceed
as above, using the reserved soaking
water to cook the condiment.
DRESSINGS
These three dressings include
umeboshi plums or umeboshi vin-
egar. Umeboshi is a tonic in summer,
providing digestive strength for the
body and a refreshing taste and ad-
dition to green vegetables; the citric
acid of umeboshi helps in calcium
absorption. The flavor of umeboshi
is enhanced with olive oil or tahini as
featured below.
The Olive Oil and Umeboshi Vin-
egar Dressing is delicious on many
foods. I use it to dress salads or dab
kale; one son douses brown rice; an-
other son drowns pasta! A variation of
this dressing is featured in the Brown
Rice Salad published in Macrobiotics
Today, May/June 2007. This salad is
served at camp along with chickpeas,
almonds, kale, dill pickle, and miso
soup.
The Ume Dill Salad Dressing uti-
lizes umeboshi plums and produces
a thick dressing that tosses well with
salad. At camp, this dressing is mixed
32 MACROBIOTICS TODAY • July/August 2007
with a salad of green leaf lettuce, red
cabbage, sliced jicama, and garnished
with blanched snow peas. The dinner
menu includes azuki bean rice, corn
on the cob, arame with carrots, dill
pickle, and creamy celery soup, and
is the first meal at camp. Cornellia
Aihara designed this menu with fes-
tive colors of pink rice, black sea-
weed, yellow corn, green salad, and
white soup, and it continues to be
served as the introductory meal in her
honor.
The Tahini Lemon Ume Salad
Dressing is my favorite dressing for
salads that include arugula and/or
baby greens. At camp, the dressing
is mixed with a salad of romaine let-
tuce, radish, red cabbage, carrot, and
cucumber. The dinner menu includes
polenta, pinto beans, long grain
brown rice, corn on the cob, salad,
dill pickle, corn chips, and cucumber
salsa (recipe listed below under side
dishes).
OLIVE OIL AND UMEBOSHI
VINEGAR DRESSING—FOR 4
TO 6 CUPS VEGETABLES. YIELD: ¼
CUP
3 Tbsp olive oil
1 Tbsp umeboshi vinegar
Mix ingredients together. Gently toss
with salad or serve separately. To
vary, add garlic pressed through a gar-
lic press, dried mustard powder, dill
weed, basil, or ground pepper. Allow
to sit 10 to 15 minutes before using
for best flavor. Shake well when serv-
ing.
UME DILL SALAD DRESSING
—FOR 8 CUPS VEGETABLES. YIELD:
¾ CUP
4 medium umeboshi plums,
whole
¼ cup water
½ small red onion, finely minced,
½ cup
¼ cup olive oil
2 Tbsp lemon juice
1 tsp dried dill weed
Simmer plums in water 5 to 10 min-
utes or until soft. Remove pits and
purée plums in suribachi with the
cooking liquid. Add minced onion and
let sit 15 to 20 minutes. Add olive oil,
lemon juice, and dill. Taste and adjust
flavorings. Gently mix with salad.
TAHINI LEMON UME SALAD
DRESSING—FOR 8 CUPS
VEGETABLES. YIELD: ½ CUP
4 Tbsp tahini
1 Tbsp umeboshi vinegar
1 Tbsp lemon juice
2 to 3 Tbsp water
Cream tahini with umeboshi vinegar;
add lemon juice and water in incre-
ments until thinned to desired consis-
tency. Brands of tahini vary so adjust
liquid content accordingly.
SIDE DISHES
These three side dishes are served
at camp and utilize cucumbers. The
Wakame Orange Cucumber Salad is
a refreshing summer dish best made
in small quantities and eaten fresh.
At camp, it is served in the same
meal as Buckwheat Salad (recipe
in Macrobiotics Today, May/June
2007), kale, chickpeas, sautéed yel-
low squash, and miso soup.
The Cucumber Relish was in-
spired from one of Cornellia Aihara’s
quick pickle recipes she prepared at
camp. It is served with the meal with
fresh whole-wheat chapatis made in
the bread baking class presented by
Chuck Lowery of Pacific Bakery,
Yeast Free. Also in this menu are
humus, brown rice, green beans and
light vegetable soup.
The Cucumber Salsa is served at
camp with pinto beans, polenta, salad
with tahini lemon ume salad dress-
ing (as above). This salsa is delicious,
moist, and tomato-free! At camp, a
tomato-based salsa is also available;
however, the cucumber salsa usually
disappears first.
WAKAME ORANGE
CUCUMBER SALAD—YIELD: 2
½ CUPS
1 six-inch piece of wakame,
soaked in 1 cup water, will
swell to 2 Tbsp
Dressing
1 tsp roasted sesame oil
1 Tbsp brown rice vinegar
1 Tbsp soy sauce
2 Tbsp red onion, finely minced
2 Tbsp minced celery
1 cucumber, thin quarter rounds,
2 cups
2 Tbsp parsley, finely chopped
1 small orange, chopped, ¼ cup
Soak wakame 10 minutes. Drain. Sep-
arate leaves from stems. Chop leaves
into ½-inch pieces. Reserve stems and
soaking water for soup. Mix dressing.
Fold wakame leaves and red onion in
dressing and let stand 5 minutes; then
mix with rest of ingredients.
CUCUMBER RELISH—YIELD:
ABOUT 2 CUPS
1 cucumber, finely cut, 2 cups
2 scallions, finely chopped, ½ cup
¼ cup parsley, finely minced
Dressing
1 ½ tsp toasted sesame oil
3 tsp soy sauce
1½ tsp ginger juice
1½ tsp lemon juice
Cut all vegetables; mix dressing in
bowl, add to vegetables and mix well.
Taste and adjust seasonings if needed.
Serve on lettuce leaves.
MACROBIOTICS TODAY
CUCUMBER SALSA—YIELD: 4
CUPS
1 large cucumber, chopped, 3
cups
1 lime, juiced, 5 tsp
1 red onion, minced, 1 cup
1 stalk celery, finely minced, ¾
cup
4 Tbsp finely minced cilantro
4 Tbsp finely minced parsley
1 Tbsp ume vinegar
Combine all ingredients and let stand
at least 1 hour before serving, stirring
once or twice.
Julia Ferré, author of Basic Macro-
biotic Cooking, coordinates the chil-
dren’s program and plans the menus
at French Meadows camp. She lives
in Chico, California with Carl and
their four boys.
• July/August 2007 33
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
Cottonwood: Grace Stanley, 4451 E. Oxbow Trail, Cotton-
wood, AZ 86326; gracestanley@commspeed.net; 928-821-
1341 • Graceful Meals. Macrobiotic meals by request.
Prescott: David Jackson, Macrobiotics of Arizona, PO Box
12412, Prescott, AZ 86304; macjac76@hotmail.com; 928-
776-8364 • Counseling, Lectures, Cooking Classes.
Tucson: L. Marc Haberman, Natural Bed & Breakfast and
Retreat, 3150 E. Presidio Road, Tucson, AZ 85716; 888-
295-8500; bleu5@cox.net; www.tucsonnatural.com •
Macro breakfast/dinner, environmentally friendly, WIFI.
CALIFORNIA
Bay Area/Marin: Meredith McCarty, Healing Cuisine,
P.O. Box 2605, Mill Valley, CA 94942; 415-381-1735;
www.healingcuisine.com • Consulting, Products, Lectures,
Cookbooks and Classes. Co-directed The Macrobiotic
Center in Eureka for 19 years, is a former Associate Editor
for Natural Health magazine, and has taught internation-
ally since 1977.
Bay Area: Patricia Murray; 415-454-5280 • Bay Area Mac-
robiotic Services. Personal counseling for prevention/re-
covery since 1968. Kushi Institute teacher 1978-80. The
recovery process on video. 7-8 a.m. hotline—weekdays.
Seminars, classes, birthing the spirit.
Bay Area: Barb Jurecki-Humphrey; 970-901-9871;
bbhumphrey@starband.net • Home/Office Feng Shui Con-
sultations. Reasonable Rates.
Chico: George Ohsawa Macrobiotic Foundation, PO Box
3998, Chico, CA 95927; 800-232-2372 or 530-566-9765;
www.gomf.macrobiotic.net • publisher of books and
Macrobiotics Today, French Meadows camps, catalog.
Costa Mesa: Inner Balance Alternative Health Care, Aisha
Shirley Memon, 1831 Orange Avenue, Suite E, Costa
Mesa, CA 92627; 949-574-2059 or fax 949-642-6001;
s.a.memon@sbcglobal.net • Macrobiotic Nutritional Coun-
selor, Teacher, Cooking Classes.
Fairfax: Kerry Loeb, Alternative Health Services, 20 Hickory
Road, Fairfax, CA 94930; 415-454-6055 • Counseling,
Shiatsu, Classes.
34 MACROBIOTICS TODAY • July/August 2007
Los Angeles area: Lisa Valantine, Serene Cuisine, 805-371-
8907; lisa91362@dslextreme.com • Classes, cooking. Los
Angeles/Ventura.
Los Angeles: Verne Varona, Los Angeles, CA; 310-967-7700
• Senior macrobiotic teacher / consultant for over thirty
years, specializing in personalized programs and compre-
hensive follow-up. Frequent workshops throughout the
United States and Canada.
Los Angeles area: Mary Beth Leppert; 805-844-8917;
the.link@Verizon.net • Cooking, Home Delivery, LA/Ven-
tura Area.
Los Angeles and Ventura County: Karen Bryson 818-766-
8804 and Laura Taylor 323-284-7497 • Kushi Trained
Macrobiotic Chefs offering Group and Private Cooking
Classes as well as Personal Chef Services and From the
Garden Gourmet Take-Out Food. Call for schedule and
pricing.
Los Angeles: Giorgio 0. Bosso, Whole Food Service; 323-
936-1354; healingfoods@comcast.net • Private cooking,
consultations, lectures, available to travel.
Los Angeles area: micahseclecticcuisine@yahoo.com; Micah
Israel; 310-477-5534 • Kushi Trained Macrobiotic Chef
offerring Eclectic-Gourmet and Healing Cuisine, Personal
Chef Services, Group and Private Cooking Classes, Pick-
Up and Delivery Meals, Kitchen Set-Ups, Informative
Shopping Trips, Available to Travel.
Mendocino: Rising Tide Sea Vegetables, Kate Marionchild,
POB 1914, Mendocino, CA 95460; SASE; 707-964-5663 •
Sea vegetables, also kelp baskets, rattles.
Oroville: David & Cynthia Briscoe, Macrobiotics America
/Macrobiotics Global, PO Box 1874, Oroville, CA 95965;
toll-free in U.S. and Canada 877-622-2637, or 530-532-
1918; briscoe@macroamerica.com • Interactive internet
courses, audio, video and CDs for home learning. Certified
counselor and cooking teacher career programs. Excellent
personal macrobiotic guidance by phone, in person and
online.
Oroville: Robert Ruggles, N.D., PO Box 2764, Oroville, CA
95965; 530-534-9304 • Consultant, Macrobiotics, Herbs,
Essiac, Magnetic Research.
Palo Alto: Peninsula Macrobiotic Community, Gourmet
Vegetarian Dinners held Mondays, 6:30 pm, at the First
Baptist Church, 305 N. California Avenue, Palo Alto •
phone 650-599-3320 for reservations.
San Diego: Macrobiotic Healing Center, Donée Whelan-
Krause, 4027 First Avenue, San Diego, CA 92103;
619-594-4540; donee@macrobiotichealingcenter.com • A
serene place for healing and rest from one to three weeks
in the heart of sunny San Diego! Offering Macrobiotic
cooking classes, dinners, healing meals, study groups,
counseling, massage, and Shiatsu.
San Diego: Jean Richardson, Gold Mine Natural Foods,
7805 Arjons Dr., San Diego, CA 92126; 858-537-9830;
www.goldminenaturalfood.com • Macrobiotic, organic,
& heirloom quality foods, non-toxic household & body-
care products, books of cookware. Exclusive importer of
Ohsawa®, the most trusted name in macrobiotic foods.
Free catalog, fast friendly service: 800-475-3663.
San Diego County: Minas Bed and Breakfast, Oceanside,
CA; 760-295-6202; mina@macrowithmina.com;
www.macrowithmina.com • Macro Health with Mina.
Certified advisor, sclerology guider, menu planner...
Bed and Breakfast near the ocean in Oceanside, CA.
Santa Cruz: Deirdre Lancaster, 930 32nd Avenue, Santa Cruz,
CA 95062; 831-476-5975; deirdre@surfnetusa.com • Gour-
met macrobiotic chef, 26-years experience. Shiatsu, Reiki.
Santa Rosa: North Bay Macro Group / Stephen Starkweather,
1545 Monroe Street, Santa Rosa, CA 95404; 707-542-
9739; stephen@starkweather.biz • Monthly potlucks and
social group! See www.northbaymacro.org.
CONNECTICUT
Hartford: H. Robert Silverstein, M.D., Preventive Medicine
Center, 1000 Asylum Avenue, #2109, Hartford, CT 06105-
1794; 860-549-3444 • Preventive Medicine Center.
Statewide: John Kozinski, Master Senior Counselor; 413-623-
5925; www.macrobiotic.com • Personal/Telephone/Video
Consultations, Classes, Qigong, Massage, Bodywork.
FLORIDA
Fort Lauderdale: Gayle Stolove RN, Wholly Macro, 2021 SE
26 Avenue, Fort Lauderdale, FL 33316; 954-764-6371;
whollymacro@bellsouth.net; www.whollymacrobiotics.
com • Macrobiotic Educator, Personal Chef, Delivery/Ca-
tering/Classes.
Melbourne: David Kerr, Zen Macrobiotic Dojo, 119 East
Brevard Drive, #B, Melbourne, FL 32935; 321-725-4067;
dajokerr@msn.net • Philosopher, writer, scholar, historian,
36 years macrobiotic.
HAWAII
Honolulu: Kathy Maddux, 3368 Paty Drive, Honolulu, HI
96822; 808-988-7374; ktymdx@yahoo.com • Chef, cook-
ing class instructor, nutritional and lifestyle consultant.
Honolulu: Leslie Ashburn; macrobiotichawaii@hotmail.com;
808-398-2695; www.macrobiotichawaii.bravehost.com •
Level 3 graduate Kushi International Extension Program,
Osaka Japan. Cooking classes, samurai macrobiotics,
seminars, retreats, lifestyle education, potlucks, monthly
dinners.
IDAHO
Hayden Lake: Jill Mikael, Go Mac; jimikael@cs.com; 208-
772-6240 • Anusara inspired yoga instruction, macrobiotic
cooking classes, consultations.
Kimberly: Jill Sherman Skeem, 3648N 3300E, Kimberly,
ID 83341; 208-320-2786; jillasherman@yahoo.com;
www.backtorealfood.com • Offering Macrobiotic Health
Consultations, Cooking Classes, Seminars and Workshops.
Graduate of Strengthening Health Institute in Philadelphia,
Pennsylvania.
ILLINOIS
Chicago: Dr. Jay Stone, D.C.H., M.B.A., 3166 North Lin-
coln, Suite 206, Chicago, IL 60657-3119; 773-665-4623;
www.DrJayStone.com • Clinical Hypnotherapy, Macrobi-
otic counseling, instruction, cooking classes.
Chicago: Shaun McMonigal; midmac@sbcglobal.net; 773-
988-6876; www.midmac.info • Kushi Institute graduate
and certified teacher. Consultations, experienced medicinal
cook, private chef services, cooking classes and holistic
health seminars, traditional Chinese food therapies.
Mt. Prospect: Steve Nakon, 104 S George Street, Mt. Pros-
pect, IL 60056; 847-590-1221; www.northwestyoga.org
• Northwest Yoga – Classes, Workshops, Retreats, Indi-
vidual Consultations.
Statewide: John Kozinski, Master Senior Counselor; 413-623-
5925; www.macrobiotic.com • Personal/Telephone/Video
Consultations, Classes, Qigong, Massage, Bodywork.
INDIANA
Indianapolis: Charlene Nixon, 1697 Stacy Lynn Drive, India-
napolis, IN 46231; 317-481-0949 • Macrobiotic cuisine.
Indianapolis: Shirley’s Bed & Breakfast, Northside; 317-253-
9381; skv1@sbcglobal.net • Air & water purified, New
home, vintage hospitality.
MACROBIOTICS TODAY • July/August 2007 35
MARYLAND
Bethesda: Michael Rossoff, L.Ac., 35 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 meal service-only call Juliette
Tahar at 202-337-0362.
MASSACHUSETTS
Boston: Warren Kramer, 28 Perthshire Road, #2, Brighton,
MA 02135; 617-562-1110; WarrenKramer@verizon.net;
www.Macrobioticsnewengland.com • Macrobiotic Coun-
seling, extensive U.S. travel offering seminars and cooking
classes. Strengthening Health Institute and Kushi Institute
faculty member and Macrobiotic Educator’s Association
member.
Boston Area: David Harvey; holism@verizon.net; 978-
459-6567 • Macrobiotic astrology counseling, covering
all aspects of personality, consciousness, and character.
Comprehensive lifestyle recommendations for Career,
Finances, Romance, and more utilizing Chinese Nine-Star,
Zodiac, and Fate Calculation. Twenty years experience.
Statewide: John Kozinski, Master Senior Counselor; 413-623-
5925; www.macrobiotic.com • Personal/Telephone/Video
Consultations, Classes, Qigong, Massage, Bodywork.
Western Mass/Pioneer Valley: Renato Wendel, L.Ac., Board
Certified, Pioneer Whole Health, Conway, MA 01341;
413-665-4500 • 24 years experience, Macrobiotic Counsel-
ing, Acupuncture, Shiatsu.
MICHIGAN
Garden City: Valerie Wilson, MACRO-VAL, 30561 Krauter,
Apt. 3-C, Garden City, MI 48135; 734-261-2856;
macroval@cs.com • Hands-on cooking classes. Instruc-
tional Cooking Videos and recipes, monthly spiritual meet-
ings, food to go. Order Val’s new cookbook, “Perceptions
In Healthy Cooking” for $15.00.
Royal Oak: Stefan Brink, Ac.T., Natural Research and Heal-
ing Arts, 1120 N. Washington, Royal Oak, MI 48067;
naturalresearchsb@yahoo.com; 248-544-2022; fax 248-
544-7711 • 26 Years Macrobiotic Counseling. Integrative
Medicine and Acupuncture.
MINNESOTA
Minneapolis: Gabriele Kushi, BFA, MEA, PO Box 16024,
Minneapolis, MN 55416; www.kushiskitchen.com; 612-
834-1476; gkushi@kushiskitchen.com • Macrobiotic
Category One Certified Counselor, Cooking Teacher, and
Personal Chef. Gabriele’s book, Embracing Menopause
Naturally is available at www.amazon.com.
36 MACROBIOTICS TODAY • July/August 2007
St. Paul: John & Christine Stevens, 110 Winifred Street W,
St. Paul, MN 55107; 651-224-4173 or fax 651-291-8035;
www.themacrowave.com • The Macrowave: Counseling,
teaching and resource center.
NEW HAMPSHIRE
Whitefield: Dorothy Rogers, The Great North Woods Natural
Center, 219 S Whitefield Road, Whitefield, NH 03598;
603-837-9907 • Organic Farming, Shiatsu, Macrobiotic
Cooking, Counselor, and Teacher.
NEW JERSEY
Morristown: The Health Shoppe, Herb Shapiro, 66 Morris
Street, Morristown, NJ 07960; 973-538-9131 • Headquar-
ters for Organic and Macrobiotic Foods, and Books.
Statewide: John Kozinski, Master Senior Counselor; 413-623-
5925; www.macrobiotic.com • Personal/Telephone/Video
Consultations, Classes, Qigong, Massage, Bodywork.
NEW YORK
Endicott: Virginia Langley; 607-862-9563; vwitch@48aol.com
• Interested in macrobiotic retirement center? Contact me.
New York City: Jane Steinberg, Absolutely Macro; 212-229-
1646; macrojane@hotmail.com; www.absolutelymacro.com
• Personalized cooking instruction, private cooking service
and macrobiotic counseling. Graduate of Strengthening
Health Institute.
New York City: Susan Krieger, L.Ac. MS, Dipl. NCCAOM,
AOBTA, 19 E 65th St., Suite 1B, New York, NY 10021;
212-242-4217 or 917-678-2484; susankriegerki@aol.com;
www.susankriegerhealth.com • Internationally recognized,
30 years practice and teaching, Integrative Macrobiotic
Health/Nutritional Counseling, Licensed Acupuncturist,
Shiatsu-Acupressure Practitioner, Women’s Health Coun-
selor. Workshops in the U.S. and Europe. Phone Consults
and Home Visits Available.
Statewide: John Kozinski, Master Senior Counselor; 413-623-
5925; www.macrobiotic.com • Personal/Telephone/Video
Consultations, Classes, Qigong, Massage, Bodywork.
NORTH CAROLINA
Asheville: Michael Rossoff, L.Ac., Macrobiotic Association,
52 Rollingwood Road, Asheville, NC 28805; 828-258-
1883; www.michaelrossoff.com • 35 years experience,
macrobiotic counseling, acupuncture, special classes.
Asheville: Lino Stanchich, 101 Willow Lake Drive,
Asheville, NC 28805; www.macrobioticconsultation.com;
828-299-8657 • International Macrobiotic Teacher and
Counselor, Licensed Nutritionist, Member, Kushi Institute
Macrobiotic Educators Association, Chi Kung Teacher,
Multi-lingual, offers lectures, counseling, classes, seminars
with Jane Quincannon throughout the U.S.A. and Europe.
Asheville: Lenore Yalisove Baum, M.A., 164 Ox Creek Road,
Weaverville, NC 28787; www.lenoresnatural.com; 828-
645-1412 • Kushi Institute graduate with 30 years experi-
ence and author of Lenore’s Natural Cuisine and Sublime
Soups. Her cooking school is now open with 90 classes,
kitchen organizing, superior cooking tools.
Asheville: Warren and Marquita Wepman, 16 Spring Hollow
Circle, Asheville, NC 28805; 828-299-7999;
warrenwep@bellsouth.net • Kushi Institute graduates,
members Macrobiotic Educators Association, dietary and
lifestyle consultations, cooking class teachers, lecturers,
authors. For Warren’s cookbook, “A Man in the Kitchen”
send $15.50 check to Warren Wepman.
Saluda: Holistic Holiday at Sea, Sandy Pukel and John
Belleme, PO Box 457, Saluda, NC 28773; 800-496-0989
or 305-725-0081; www.atasteofhealth.org • Vacations
with a Purpose: Relaxing, Educational and Spiritual. The
Ultimate Gift for your Body, Mind, and Spirit.
NORTH DAKOTA
Fargo: Tochi Products Health Food Specialty Products, 1111
2nd Avenue North, Fargo, ND 58102; 701-232-7700 •
Health foods, specialty foods, macrobiotic essentials.
OHIO
Columbus: Karyn Deibel, Creative Wholistic Alternatives,
166 W. Como Avenue, Columbus, OH 43202; 614-261-
6480 • Private Cooking Classes—Trager® Approach—
Body Movement Education.
Cleveland: Robert N. Carr Jr., East West Center of Cleve-
land, 1797 Radnor Road, Cleveland Heights, OH 44118;
216-371-1671; RNCJR@apk.net • Macrobiotic teacher,
counselor, shiatsu, macrobiotic dinners.
Cleveland: Francois Roland, Macrobiotic Center, 1793
Radnor Road, Cleveland Heights, OH 44118; 216-371-
3222; macrocenter@yahoo.com • Macrobiotic Counseling,
Shiatsu Massage, Cooking Classes, Seminars.
Cleveland/Columbus: Osbon Woodford, 2273 Riverside
Drive, Lakewood, OH 44107; 216-280-0714; fax 216-221-
0565; osbonwoodford@gmail.com • Macrobiotic/spiritual
counseling, cooking classes, massage, shiatsu.
OREGON
Eugene: Yuka Fukada; 541-342-3994; www.ecofamily.info;
ecofamily@nifty.com • Macrobiotic counseling, cooking,
and classes. Japanese service available.
Portland: Linda R. King, 2414 N. Willamette Blvd.,
Portland, OR 97217; longevitywellness@msn.com;
http://home.comcast.net/~fengshuiking/longevity; 503-
286-3642 • Longevity Educational Services. Macrobiotic
consultations, classes, EcoQuest.
Portland: Margo Rachel Marver, Wellness Studio, 825 NE
Laurelhurst Place, Portland, OR 97232; 503-232-3281;
margomarver@yahoo.com; www.emargo.com • Reflexol-
ogy/shiatsu treatments, cooking classes, meals, Arbonne
consultant.
PENNSYLVANIA
Philadelphia: Denny Waxman and Susan Waxman, 1223
S. 2nd Street, Philadelphia, PA 19147; 215-271-1858;
dennywaxman@dennywaxman.com • Macrobiotic health
consultations, cooking instruction and menu planning.
Author of “The Great Life Handbook” now available.
Philadelphia: Strengthening Health Institute, 1149 N. 3rd
Street, Philadelphia, PA 19147; info@strengthenhealth.org;
215-238-9212; www.strengthenhealth.org • Strengthening
Health Institute offers a wide-range of educational pro-
grams to support and nurture your personal or professional
macrobiotic practice.
Pittsburgh area: Rosemary Traill; macrorose@msn.com;
412-741-5167 • Strengthening Health Counseling, cooking
classes and lectures.
TEXAS
Austin: Aikido of Austin, 5501 N. Lamar #C111, Aus-
tin, TX 78751; 512-323-0123; www.austinaikido.org;
aikido@texas.net • 20+ adult classes/week. Programs for
Adults and Kids. Josef Birdsong, Shidoin (36 years experi-
ence).
Austin: Casa de Luz Community Center, 1701 Toomey,
Austin, TX 78704; 512-476-2535; www.casadeluz.org •
Studies in Macrobiotics, Classrooms, Auditorium, Consul-
tation Rooms available for rental, Books/MB housewares
store, MB Lunch, Dinner prepared daily. Yoga, Meditation,
Tai Chi and other wholistic practices.
Austin: The Natural Epicurean Academy of Culinary
Arts, Dawn Pallavi, 1701 Toomey, Austin, TX 78704;
info@NaturalEpicurean.com; www.naturalepicurean.com;
512-476-2276 • Macrobiotic cooking classes, lectures,
workshops, career training.
Dallas: Macrobiotic Center, Margaret Lawson, P.O. Box
79-6731, Dallas, TX, 75379; 214-577-3130 or 903-786-
9100; www.macrobioticcenter.com; macro@airmail.net •
Consultations, Cooking Classes, Mail-Order Supplies. To
order Margaret’s newest cookbook with over 200 recipes
(Macro Cafe Cookbook), send $15.95. Bed and Breakfast
now open.
Dallas-area: S. V. “Ami” Amagna, 2007 Gallante Drive, Car-
rollton, TX, 75007; 972-492-6651 • Macrobiotic Counsel-
ing, Shiatsu Therapy, Medical Qigong.
MACROBIOTICS TODAY • July/August 2007 37
Dallas: Bunzo Takamatsu, D.O.M., Preston Royal Clinic,
12700 Preston Road, #255, Callas, TX 75230; 971-701-
8755 • Acupuncture, Chinese Herbs, Sotai, Macrobiotic
Therapy.
VERMONT
Vermont and New England area: Anna Bond, Touching
Ground, 8 Woods Road, East Dummerston, VT 05346;
rejoice@sover.net; 802-387-2341 • Personal consults by
phone, online, in person. Macrobiotic teacher, counselor.
Thirty-five years experience. Cooking for longevity, ethnic
pickling/fermentation, gardening, qigong, wild food/herb
foraging, Nine-Star Astrology. Country-style bed and
breakfast.
WASHINGTON
Seattle: Michael W. Chen, Starched Press, P.O. Box 30783,
Seattle, WA 98103-0783; starchedpr@hotmail.com • Re-
writes, scripts, treatments, ideas, illustrations.
ISRAEL—Yaron and Rachel Shayir; 972-52-334-3095 or
972-77-792-5735; stav133@walla.co.il • Macrobiotic
Country Guest House in Israel, mountain view, includes
personal consultations, diagnosis, cooking classes, deli-
cious macrobiotic meals. Shiatsu and Acupuncture. Great
vacation and healing experience. Close to pool and beach.
Touring possible.
LEBANON—Beirut: Salem Center, Marian Nour, Tay-
ouneh Square, Old Saida Road, Beirut; +9611382111;
+9611383111; www.mariamnour.com • Full services.
MEXICO—Cuernavaca, Mor.: Linda Moscona; U.S. Reser-
vations 800-860-1654; lindamoscona@msn.com • A Tu
Salud! Charming macrobiotic guest house. One hour from
Mexico City. Gourmet meals, lovingly prepared. Tours to
pyramids, hot springs, and market. Available for retreats
and workshops.

WISCONSIN
Greendale: Dr. Allen C. Owen D.D.S., 5310 W. Loomis Road, To advertise, contact:
Greendale, WI 53129; allenowen@hotmail.com; 414-421-
1700 • Holistic Dentistry, Esoteric Healing, BSFF.
Macrobiotics Today
530-566-9765 or 800-232-2372 toll free
or 530-566-9768 fax; e-mail: gomf@earthlink.net

OHSAWA CLASSIC
FOREIGN
AUSTRALIA—Perth: The Great Life Cooking School and
Macrobiotic Centre, Sahaja and Franco Rubinich, 41 Peli-
can Ramble, Yangebup 6164, West Australia; 08-9414-
9992; www.thegreatlife.com.au; sahaja@thegreatlife.com. a must for
au • Cooking Courses, Macrobiotic Counseling, Potlucks, all students
Accredited Journey Practitioner.

AUSTRALIA—Sydney: Ken McLean of Shin Sen

Dojo, 59A Bornia Street, Kensington; 02-9387-5840;
kenmcleanaiki@hotmail.com; www.shinsendojo.com.au
• 30 years experience in Macrobiotics, Aikido and Ki Shi- $15.95 plus
atsu. Full-time centre. Macrobiotic counseling and cooking $2.50 shipping
classes available. = $18.45

DENMARK—Copenhagen area: Tue Gersten and Lis Engel,

Noah’s Ark, Toeltvej 39A. 3490 KvistgArd; 45-49-161366 George Ohsawa
• 25 years macrobiotic/Chinese medicine classes, books, Macrobiotic Foundation
consultations. PO Box 3998
Chico, CA 95927
ISRAEL—Sheldon and Ginat Rice, Jerusalem, Israel;
800-232-2372 or
www.TheRiceHouse.com; shelgin@netvision.net.il;
9722-566-9367; • Consultations, Accommodations, Semi- 530-566-9765
nars, Cooking, Shiatsu, Numerolgy, 9*Ki, Coaching. 530-566-9768 fax
foundation@gomf.macrobiotic.net

38 MACROBIOTICS TODAY • July/August 2007

Back Page
MACRO FLIRT
Fran Verma
I
am a macro flirt—I mean, I flirt,
and I’ve flirted with macrobiotics.
Until recently, I never actually fol-
lowed the diet though. Never. It’s been
twenty-eight years since I was handed
that famous book, You are all Sanpaku.
I loved that book—everything about
it. It was the beginning of my macro
journey and it changed my life. George
Ohsawa became my spiritual guide.
His teachings became my beacon. And
I became the queen of the brown rice
fast. I followed a # 7 diet for 1 day,
3 days, 5 days, and 7 days, but never
for the full 10 days. But three meals a
day macro—no way! I just couldn’t do
it. When I was in trouble or needed a
change, out came my pressure cooker FRAN VERMA
and magical brown rice. If I needed
to look better or to have more pronounced cheek or collar
bones for a particular event, dress, or audition, brown rice
fasting was the way to go. But a real macrobiotic lifestyle
was not for me. What was I so afraid of?
Change. I was afraid of change—terrified of it really. I
was afraid of losing myself and of becoming someone or
something I was not. I was afraid of becoming a Birken-
stock wearing, backpack toting, rice-cake eating, long-skirt
wearing, and serious, yet vague, wan macro chick. I was
afraid of inspecting every morsel of food that would cross
my lips—carefully consuming only that which was organic,
sugarless, pure, unenriched, untainted, and prepared only
under the best of circumstances. I was afraid unless my food
was prepared by a skilled, serene, stress-free Japanese chef
and if not by my perfectly balanced self, then I would fail
to be…well…skilled, serene, and stress free. Whew! How
misguided I was. I have been macrobiotic for a few weeks
now—a huge accomplishment for me. I don’t know where
those ideas or images came from. Most of the macrobiotic
people I have met are interesting, intelligent, and charis-
matic people, and well dressed. In fact, it took more work
and creativity to hide the fact that I was the most macro-
biotic non-macrobiotic person on the planet, especially at
huge macro events.
I love the summer conference. But
there—as at all macro events—one
inevitable question always arises.
So…how long have you been practic-
ing macrobiotics? I have always man-
aged to conceal the answer that was in
my head. Hmmm…how long have we
been at the conference now? Two days,
four days? Yeah, I have been macro
for four days. Sensing when the ques-
tion would arise, I would either ask all
at my table who would like more tea
or quickly excuse myself to find the
ladies room. Those options I thought
were better than the uncomfortable
pause and the quizzical looks when
telling the truth. Well, I am not really
macrobiotic…you know the rest.
I am 47 now and feel very lucky at my age to have fallen
in love with macrobiotics. Each new dish I prepare is an ad-
venture. Some dishes are good and some are not so good but
they are all new, different, and exciting. I am the magician
in my kitchen, the alchemist in my lab, the master of my
destiny, the creator of my health, although my husband and
my children don’t quite share my enthusiasm. “Don’t you
think that the seaweed dish rocks?” I triumphantly ask. My
older son rolls his eyes; c‘est la vie! I think it is fantastic.
I am excited to cook everyday—to experiment and create
greater health for me and my children.
So, I am no longer a macro flirt. I have taken it home
with me. And, change is not so scary. I still look, sound, and
dress the same. As Jennifer Holiday—and more recently
Jennifer Hudson—sang in Dreamgirls, “I am changing, I
will be better than I am.” That much change I can handle.
It’s all right with me.
Fran Verma lives and practices macrobiotics with her fam-
ily in New Jersey.
MACROBIOTICS TODAY • July/August 2007 39
 GEORGE OHSAWA
MACROBIOTIC FOUNDATION
• promotes George Ohsawa’s teachings
• publishes books, including Acid and Alkaline,
Basic Macrobiotic Cooking, Zen Macrobiotics
• hosts the annual French Meadows camp
July 21 – 29, 2007 (early arrival July 19)
• distributes macrobiotic books via mail order
• publishes Macrobiotics Today bimonthly
• provides access to macrobiotic counseling
• provides resource connections to people
• maintains a presence on the world wide web at
www.gomf.macrobiotic.net
• has two e-mail addresses: gomf@earthlink.net
and foundation@gomf.macrobiotic.net
• offers discounts to members
George Ohsawa
Macrobiotic Foundation
PO Box 3998
Chico, CA 95927-3998
800-232-2372; 530-566-9765
e-mail: foundation@gomf.macrobiotic.net
MEMBERSHIP
Members of the George Ohsawa Macrobiotic
Foundation receive a year’s subscription to Macro-
biotics Today, discounts on book purchases, discounted
tuition for the annual French Meadows Camp, informa-
tional mailings, and the joy of helping to contribute in the
Foundation’s efforts to spread macrobiotics throughout the
world.
Make check or money order payable to G.O.M.F. and send to:
Macrobiotics Today, PO Box 3998, Chico, CA 95927
U.S. membership fee, $35 per year;
elsewhere, US$45 (air mail)
Name _________________________________________
Address _______________________________________
City _____________________________ State ________
Zip ___________________
New member ______________ Renewal ____________
Fee $_____________________ Donation ____________

George Ohsawa PRESORTED

Macrobiotic Foundation STANDARD
1277 Marian Avenue U.S. POSTAGE PAID
Chico, CA 95928-6914 CHICO, CA
PERMIT No. 1709
Change Service Requested

40 MACROBIOTICS TODAY • July/August 2007