macrobiotics

T O D AY
SUMMER 2014
Vol. 55, No. 3
$6.95 U.S.
Printed in the U.S.A.

Priscilla Timberlake and Lewis

Freedman’s

Great Life
Cookbook
Plus:
• Fine Tuning Your Practice
• Vegan and Macrobiotic Diets
• Making a Macrobiotic Diet Work
• Transmutation—Reality or
Macrobiotic Fairy Tale
• Lessons from Fukushima

Letters
Mesquite Gathering
Season,
August is time to round up your
bags and kids and head for the mes-
quite trees that are loaded with bean
pods. But why, you may ask. Mes-
quite flour is highly nutritious, tasty,
and supports stabilized blood sugars
and weight loss due to its relative
high level of protein and fiber and
low-to-no fat content.
The Yavapai-Apache Nation’s
(YAN) Cultural Resource Center of
central Arizona offers a mesquite
milling day each October. However,
August is the time to gather mesquite
bean pods. A couple of people can
pick a large bag in less than a half
hour. You will be so grateful that you
have many bags of yellow, ripe, dry
bean pods come milling time as the
flour is amazing, sweet, with hints
of cinnamon, chocolate, and molas-
ses. Peoples of the Southwest have
thrived on mesquite for at least two
thousand years.
Add 1 tablespoon mesquite flour
to fruit smoothies or other drinks to
satisfy hunger for 2-6 hours. Coat
meat (if used) with a dusting of mes-
quite flour and then bake, grill, or fry
for a great taste. Try adding mesquite
flour to soups, vegetables, gravies,
pancakes, muffins and cornbread to
add flavor and up the nutritional con-
tent. Add 2 tablespoons for every cup
of flour for an enjoyable flavor and
aroma in all of your baked goods.
Store your yellow beans in woven
baskets, or paper bags or such, so air
can circulate, they dry completely and
do not mold. The Culture Center may
be sponsoring mesquite gathering out-
ings so check with them if you wish.
It is best to pick from trees away from
the road to have the best cleanest food
source. It is a good time to gather the
family, a healthy picnic, water, and
head for your favorite bunch of mes-
2 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
quite trees to laugh, play, and pick the visited Michel Abehsera at his home
bounty of mesquite for free. in Brooklyn to interview him for the
magazine I then published, Macro-
NUTRITIONAL FACTS Muse. His picture was featured on the
Serving Size 2 Tbsp (18g) cover to highlight the interview titled
Amount per serving “Warrior of the Spirit.”
Calories 68 Because of his honesty, humble-
Calories from fat 3
Total Fat 0g - 0% ness, and openness I always felt a
Saturated Fat 0g - 0% closeness to him, as I’m sure many
Trans Fat 0g others did, too. His passion and en-
Cholesterol 0mg - 0% thusiasm for life came through in his
Sodium 22mg - 1% books and he inspired many people
Total Carbohydrates 15g - 5%
Dietary Fiber 5g - 19% to find a healthier way of life. His
Sugars 10g books on macrobiotics and healing
Protein 1.5g remain valuable today, include: Zen
Vitamin A - 0% Macrobiotic Cooking (1968); Cook-
Vitamin C - 2% ing for Life (1976); Cooking With
Calcium - 2%
Iron - 3% Care & Purpose (1978); The Healing
Clay (1979); along with his contribu-
‒ Jenny Bellows, RN, BSN tions to Healing Ourselves (1972) by
YAN Diabetes Program N. Muramoto; and Our Earth, Our
Cure (1993) with R. Dextreit. He gave
In Memoriam me a copy of his semi-autobiograph-
ical book, The Possible Man (1992),
which contains essays on life from
his keen observations and reflections.
Michel Abehsera’s life touched many
people inside and outside of the Jew-
ish community, and made a real con-
tribution to macrobiotics and natural
healing. I urge macrobiotic friends,
old and new, to reconnect with his
wisdom, wit, and recipes!
‒ Michael Rossoff, L.Ac.
www.MichaelRossoff.com
Asheville, NC
Classified
JOHN KOZINSKI, MEA, www.
Michael Abehsera Died June 6, 2014 macrobiotic.com. Available World-
in Jerusalem, Israel at age 80 wide/Regularly in MA, NY, NJ, CT,
ME: 37 Years/30,000 students. Cur-
In 1971 Michel Abehsera spoke to rent, Progressive, and Integrated
the macrobiotic community in Bos- Macrobiotic Theory and Dietary
ton at the Arlington Street Church. Classes, Macrobiotic Health Coun-
I was fortunate to hear this dynamic seling Options In Person, Skype, and
and inspiring talk. His message was Long Distance, Shiatsu, and Qigong
about becoming free of rigidity and (only Kushi Institute faculty member
conformity, about staying close to with 27 years of uninterrupted tenure
the heart and to the divine meaning as of April 2013 resignation). Home
of life. Many years later, in 1985, I Office: Becket, MA 413-623-5925.
 Features
macrobiotics
T O D A Y
Continuous publication
since 1960

Managing Editor Fine Tuning Your Practice . . . . . . . . . . . . . . . . 5

Carl Ferré An Interview with Warren Kramer
Julia Ferré
Associate Editor
Julia Ferré

Publisher Vegan and Macrobiotic Diets . . . . . . . . . . . . 10

George Ohsawa Macrobiotic Foundation Julia Ferré

Special Members
Nancy Adler, Michael Brown, James
Brunkow, Kelsey Brunkow, Robert Carr Jr., Making a Macrobiotic Diet Work . . . . . . . . . . 12
David Catron, Maria and Mike Chen, Michael
Clennan, Michele Clifford, Packy Conway, Bob Ligon
Carl Ferré, Julia Ferré, Gus Ferré, Bob
Fritz, Tim Galanek, Karen Garvey, Francine
Harper, Joel Huckins, Susanne Jensen, Andy
Johns, Regina Izyderczak, Sue Hunter, Beth Transmutation—Reality or Macrobiotic
Kaufman, Kathy Keller, Dan Lennox, Bob
Ligon, Kathy Ligon, Kerry Loeb, Mary Lore, Fairy Tale . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Chuck Lowery, Gerard Lum, Gracie Malley, Matthias Grabiak
Karen and Neil Malley, Saci McDonald, Peter
Milbury, Anita Miner, Friedmar Moch, Robert
Nissenbaum, Missy Peebles, Michael Potter,
Pete Pulis, Fred Pulver, Jean Richardson,
Michael Rossoff, Bob Ruggles, Sue Shimmon, Healthy and Happy Holiday at Sea . . . . . . . . . 19
Lino Stanchich, Laura Stec, Kathy Swasey, Julia Ferré
George Sweet, Hugh Tinling, Shirley Tung,
Cynthia Vann, Verne Varona, Mark Vilkaitis,
Kazuko Yamazaki, and Marketa Zeleznikova
Underline indicates current Board of Directors
Lessons from Fukushima . . . . . . . . . . . . . . . . 23
Macrobiotics Today is published quarterly by Maureen N. Roy, MPH
the George Ohsawa Macrobiotic Foundation,
1277 Marian Ave, Chico, CA 95928; 530-566-
9765. Copyright ©2014 by the George Ohsawa
Macrobiotic Foundation. All rights reserved. An- Embracing Community . . . . . . . . . . . . . . . . . . 27
nual subscription rate in the United States and from The Great Life Cookbook
possessions: $25; elsewhere, US$40 (air mail). Priscilla Timberlake and Lewis Freedman, RD
Yearly subscriptions with membership privileges
(see back cover): in the United States and posses-
sions: $25; elsewhere, US$40 (air mail). Single
copies of back issues are available upon request

Departments
for US$7, includes shipping. For subscriptions,
address changes, and advertising information,
write PO Box 3998, Chico, CA 95927-3998, or
call 800-232-2372. For timely delivery, address
changes must be received in our office by the
10th of the month preceding an issue.
Address editorial correspondence to PO Box Letters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
3998, Chico, CA 95927-3998. Send e-mail to:
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Postmaster: Send address changes to
Cover: Priscilla Timberlake and Lewis Freedman,
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www.OhsawaMacrobiotics.com •
Macrobiotics Today SUMMER 2014 3
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Fine Tuning Your Practice
An Interview with Warren Kramer
Julia Ferré
Warren Kramer is an internationally
recognized macrobiotic counselor,
lecturer, and cooking teacher with
30 years of experience. He assisted
Michio Kushi for over 10 years in
Boston, where he lives with his wife,
Fatim, and son, Adam. Warren is on
the faculty of the Kushi Institute and
the Strengthening Health Institute
and he and Fatim run the Macrobiotic
Center of New England. Julia spoke
with Warren in March 2014.
T
hank you, Warren, for this
interview. I have a lot of
respect for all you do in the
macrobiotic world. How long have
you been practicing macrobiotics?
And how did you start?
I have been in the macrobiotic
world for 30 years! I started from an
amazing string of incidences. I was
in college on a tennis scholarship,
and when I graduated from college,
I wasn’t quite sure what I wanted to
do, so I took a year off, thinking I
would go to grad school after a year.
During that year, I taught tennis part
time in New Jersey. One day, a wom-
an came to teach a cooking class at
the club. The club had a kitchen that
was usually used to warm pizzas in
the microwave, and in she came with
www.OhsawaMacrobiotics.com •
Warren Karmer
all these pots and pans. I was giv-
ing a lesson and saw her arrive, and
I wanted to meet her. After the class,
I asked about macrobiotics, although
truthfully I was only halfheartedly in-
terested. She knew a lot about food,
much more than I did, even though I
was an athlete.
Two things happened. The first
was that I started to eat the food. I
didn’t like it at first because of all the
Macrobiotics Today
vegetables. It was an adjustment from
the foods I was used to—junk food,
sweets, and pizza.
Did it make a difference with your
tennis?
Unbelievable! Profoundly differ-
ent. I could move faster on the court.
I was more flexible and felt lighter in
my body. I felt clear and focused. I
even reduced my workouts. I wish I
knew about this when I was playing
my college tennis.
The second thing that happened
was that the cooking teacher, Cynthia,
invited a guest to one cooking class,
and that guest was Elaine Nussbaum.
No kidding.
Elaine told her story (of healing
from reproductive cancer due to her
change in diet and lifestyle—ed.) and
something changed for me. I knew
macrobiotics was real and could be
quite powerful. The next summer,
Cynthia took me to my first summer
conference in Great Barrington, Mas-
sachusetts. I brought along my tennis
racket and basket of balls. During one
of the breaks, I went on the tennis
court and met two women who were
playing. I offered them a tennis les-
son, and we played a couple of hours.
SUMMER 2014 5
Turned out that each owned a study
house in Boston. Mary Kett and Cari
Wolf used to teach at the Kushi insti-
tute, and Cari was on the faculty of
the Kushi Institute.
They asked what I was doing
with macrobiotics, and suggested that
I move to Brookline into either of
their study houses. That fall, 1993, I
moved.
What was it like living in a study
house?
It was a communal house, and any-
where from 6 to 10 people lived there.
I learned a lot about macrobiotics at
that time, both in the study house and
at the Kushi Institute where I went to
classes each day. At the study house,
we learned and lived the practical side
of macrobiotics. Each person had re-
sponsibilities and everyone helped
in the kitchen. We cooked, applied
compresses, and studied remedies.
We made everything—mochi, bread,
tempeh—and all was headed by a
couple of senior people who were liv-
ing there. After about 2 years, I took
over managing the house with a wom-
an named Jill Gusman.
How long did you run the house?
About 4 years. Then, the Kushi
Institute moved to the Berkshires, and
things changed in Boston. I moved
out of the study house and into anoth-
er place. One day, Carolyn Heidenry,
Michio’s secretary, asked if I could
scribe for Michio Kushi.
What an opportunity!
It was a great education to sit in
consultations with Michio. I scribed
for Michio for 11 years, taking notes
and learning. I put my name on the
scribe sheets and if the person had
questions afterwards, they could call
me. I worked my schedule around
Michio’s, and when he traveled, I
taught tennis at the club. I also taught
some cooking.
Over time, it was getting more and
more difficult to separate the parts of
my life. Specifically, it was becoming
6 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
hard to teach tennis for a living. At
the same time, my macrobiotic inter-
ests were getting stronger. I ended up
stopping the tennis and working more
in macrobiotics. I began to go into
people’s homes and cook for them,
and I had many cooking jobs, often
one in the morning from 9 to 12, and
then another in the afternoon from 1
to 5.
Then that changed. One day, while
scribing a consultation for a couple
from Maryland, they asked Michio
how they could learn, and Michio told
me to go home with them. Thus began
6½ years of traveling.
“The distinction between
macrobiotics and vegan is
that there is order, there
a unique structure.”
How long did you live with clients?
Anywhere from a week to a
month. I learned a lot going to peo-
ple’s homes. I did whatever was
needed: cooking, applying remedies,
giving shiatsu, monitoring their exer-
cise and eating habits, asking if they
chewed, for instance. It was so busy,
unfortunately I pretty much had a ner-
vous breakdown at the end of it.
Wow. What happened?
I was teaching a family in Sydney,
Australia, for two weeks, and at the
last minute, a very ill gentleman in
New Zealand asked me to go there. I
went and helped him before returning
home. It was winter there and sum-
mer in the United States and getting
back was a huge shift. Immediately,
a friend called and asked me to go to
Miami to see his parents, both of them
had cancer. I was very tired but went
anyway. After two days, the daugh-
ter noticed something and asked me,
“Warren, you come so highly recom-
mended, are you okay? Something
seems wrong.” I apologized but I was
so exhausted. I had no more to give.
That was my last cooking job.
All that work had taken a toll on
me. I was saturated with too much
illness. I was dreaming about cancer,
and had nightmares about it coming
after me. Plus I didn’t get the rest or
food that I really needed.
What did you do to get out of that?
It took six months to come back.
I cut back on my schedule, quieted
down, and ate very well. I thought
about what I wanted to do for a living.
And then, the universe provided an
answer in an amazing way. A woman,
Marsha Rueff, called and asked me to
come to Atlanta to teach and counsel
for her community. I went for 4 days,
held a few cooking classes, lectured,
and counseled. It was wonderful. I
loved it! Then, Marsha’s sister, Betty
Berger, asked me to come to St. Lou-
is. It has grown since then, now I have
contacts in many cities and currently,
this is what I am doing.
Many people want to help others, and
often wonder how to balance work
with personal needs. Based on your
experience, how do you recommend
people do that?
That was a good learning experi-
ence for me, because now, I take good
care of myself. The biggest thing is
that I never skip meals. The structure
of the day is so important. It seems
that the problem starts, not only with
macrobiotic people but in general so-
ciety, is that how a person lives his or
her life day to day is just as important
as the food. Denny Waxman points
this out, and I would like to give him
credit. Many people have the idea that
if they eat brown rice, miso soup, and
kale, that they are macrobiotic and
will be healthy. I focus, like Denny
does, on eating habits, such as: meals
at regular times, sitting down to eat,
and not eating late at night.
Having a focused structure to
meals is important. Order determines
benefits. So many people are stressed,
and then they eat too much, binge on
inappropriate food, or lose the focus
of why to eat healthy in the first place.
Without order, life gets chaotic. When
meals are late, blood sugar drops, and
a person overeats. When people stand
to eat, the body doesn’t think it is get-
ting a meal. I joke about this on the
cruise and tell people to go to the ice
cream social and get the vegan ice
cream, but at least sit down and eat it.
150 people in one lecture.
Sure, logistics of room size. So, what
is the difference between vegan and
macrobiotic?
The first point is the structure and
order. Macrobiotics has an orderly ap-
proach to diet and lifestyle. This order
definitely flows to eating habits and
lifestyle. How you live your life.
Another aspect is quality of foods.
This includes organic foods, cooking,
and products. Many people have to
 Using the tools in this
book, you can change your
life—based on your unique-
ness and individual needs.
Comprehensive guidelines
help you determine healthy
dietary choices, cultivate
your unconscious, and fa-
cilitate your intuition.

Your body receives the food better.

Exactly, and you are present in the
moment, too. Sit down, chew it, be
present, and enjoy. So many people
stand and eat. Many people work on
a laptop while eating or read the New
York Times. My focus is on the ap-
proach to eating. I have a new semi-
nar called, “Manage your condition to
manage your life.”
Wow! That is a great title!
Your constitution can’t change,
but you can adjust and adapt your
condition. It is important to learn how
to do that. I think this is one of the
beautiful things about macrobiotics.
The distinction between macrobiotics
and vegan is that there is order, there
is a unique structure.
Being vegan means you are not
eating animal food, but that doesn’t
mean structure or how things are put
together. Many vegans eat a ton of
sugar, and don’t consider the quality
of foods either. Being vegan is such a
good thing, yet macrobiotics can offer
even more great ideas.
When you counsel people (on the
cruise), do vegans ask what the
difference is?
According to Sandy Pukel, this
is the number one question on the
cruise, “What is the difference be-
tween macrobiotics and vegan?” I
offer a class that answers this ques-
tion, Macrobiotics 101, but with 1500
people on the cruise, it is impossible
to reach even half of them. I may have
learn to buy good ingredients, such
as organic fruits and vegetables, or
grains and beans. Everyone needs to
New Book
learn to cook and season foods well.
And always there is the question of
products. Many people change their
diets and substitute soy-based imita-
tion foods for things they are used to.
It is important to look at these foods.
Many of them have high sodium con-
tent, for instance. This kind of empha-
sis is different from vegan.
Are there things people can do to
fine tune their dietary practice?
Many people come to see me be-
cause they feel stuck or that they have
plateaued. People are vegan or vege-
tarian for years but can’t lose weight,
or have certain health conditions, or $17.95 plus $3.00 shipping
their blood pressure is not falling = $20.95 (U.S.)
into place. Maybe they have blood
sugar issues.  There is no doubt in my
I have been fine tuning my class- mind that we are spiritual be-
es on the cruise, offering a series of ings who live in physical bod-
classes called Macrobiotics 101, parts ies. Intuition is being in touch
1 and 2, to provide this information.
In fact, my class this past cruise on with this state. This book will
Overeating had 450 people. People help you understand that in-
are ready for this information. tuition is a valuable part of
My observation is that people your life and strengthen your
can learn to fine tune their diets with connection with it.
specific ideas for their condition. For
example, someone can have rheuma- George Ohsawa
toid arthritis and be vegan and eat a Macrobiotic Foundation
lot of tomatoes and tofu cheesecake.
PO Box 3998
Cutting out the tomatoes and tofu
Chico, CA 95927
cheesecake can make a difference in 800-232-2372 or
how they feel. Macrobiotics makes 530-566-9765
the distinction of such ideas and how 530-566-9768 fax
they can affect one’s health. www.OhsawaMacrobiotics.com

www.OhsawaMacrobiotics.com •
Macrobiotics Today SUMMER 2014 7
There are many products catered
specifically for vegans, like imitation
sausage links or chocolate energy
bars, that may really be junk food in
disguise.
Exactly. It is a good stepping
stone to go from double chocolate
cake to vegan cake, but for many peo-
ple who want to change their health
at the foundation level, that won’t be
enough.
Do you follow up with your clients?
I usually suggest that people fol-
low up with me in 4 to 5 months, es-
pecially if I return to their city. Often,
one consultation is not enough to an-
swer questions. Clients are welcome
to email me afterwards with ques-
tions, and I don’t charge for that. I am
reachable, and I like to answer each
email personally.
Do you see a lot of change in your
clients?
Oh yes, I see people’s successes.
One thing that really helps is when
people can take classes, study cook-
ing, and attend lectures. When they
have local support, they can better
understand what they are doing. I can
only support so much from my home
in Boston. I love visiting and revisit-
ing the places I go. I feel I am like a
cheerleader or coach that comes a few
times a year, but it is vital that people
have local support in their commu-
nity.
Where do you go?
I have been going to many of these
places for 15 years. Portland, Maine.
Skokie, Illinois (by Chicago). Jack-
sonville, Florida. Portland, Oregon.
Seattle, Washington. Gaithersburg,
Maryland. Los Angeles, California.
Honolulu, Hawaii. Atlanta, Georgia.
St. Louis, Missouri. Toronto, Canada.
Kasilof, Alaska. Many places in New
York and New Jersey.
What a busy schedule! We want
you to come to French Meadows
Macrobiotic Summer Camp!
8 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
I would like that too. In the sum-
mer I have more time.
It would be fun to meet your wife and
son. How are they doing?
My son, Adam is 5 and going
to school for a half day which he
loves. He is wonderful! He has been
macrobiotic his whole life. He loves
food like mochi, nori, tofu, and veg-
etables. When I grew up, I ate ketch-
up—it was the closest I came to a
vegetable, and here he is eating sau-
téed broccoli! I am grateful to be a
father and it has changed me. My son
has taught me a lot about playing and
having fun.
My wife, Fatim, is amazing. She
is from Paris and she teaches at the
French cultural center in Boston. She
speaks only French to Adam so he is
bilingual, too. We met at the Kushi
Summer Conference in Amsterdam
where I was teaching. We have a won-
derful relationship. She helps with all
of my macrobiotic activities. We hold
events at our home, and are in the
process of finding a new place, so my
family can have separate space from
class space. Without her support, I
could not do what I do day to day.
Do you have advice about how to
make macrobiotics work?
First and foremost, it requires
good planning. Organize the planning
of meals and create good structure
day to day. Don’t skip meals. Every-
one is busy so creating structure and
order is the key to making a differ-
ence. In addition, if possible, take
cooking classes.
Community is helpful. It is won-
derful to have someone to cook and
share meals with. Of course, if there
were macrobiotic restaurants all over
the place, it would be easier! But we
don’t have that, so we have to create
that at home.
Herman Aihara talked about the
meaning of life and being inspired
by grand goals. How does the
macrobiotic philosophy help?
I like to emphasize that the goal
of macrobiotics is to see the bigger
picture. The point of eating well and
taking care of ourselves is to support
what we want to do in our lives. Her-
man talks about freedom; Michio says
to develop one’s dream. Many people
are not happy with what they do, and
it seems that it is hard to create pas-
sion. It is easy to learn how to cook;
it is less easy to live a healthy life in
modern society.
Living a balanced life and mov-
ing towards things that really nourish
us is not easy, yet when we focus on
what we love to do, we realize that
food nourishes us so we can do it.
Food is not the end but the beginning.
Do we live to eat, or eat to live? It
should be eating to nourish our life so
we can live our life.
Thank you Warren!
Warren Kramer is an international
macrobiotic counselor, lecturer, and
cooking teacher with over twenty-nine
years experience. During that time he
has guided thousands of people back
to health. Warren is on faculty at the
Kushi Institute and the Strengthening
Health Institute, and is a member of
the Macrobiotic Educators Associa-
tion. He teaches the macrobiotic ap-
proach to health and wellness, in-
cluding principles of food selection
and preparation, exercise, work, and
personal relationships. A traveling
chef for six years, he worked private-
ly with cancer patients throughout
the world. He currently teaches glob-
ally in nine cities and assisted Michio
Kushi for over ten years. He and his
wife, Fatim, run the Macrobiotic Cen-
ter of New England and have a son,
Adam. For more information, see
WarrenKramer@Live.com or www.
MacrobioticsNewEngland.com.
We are pleased to announce that
Warren will be attending French
Meadows Summer Camp in July. He
will be lecturing and giving individu-
al consultations.

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(4

www.OhsawaMacrobiotics.com •
Macrobiotics Today SUMMER 2014 9
Vegan and
Macrobiotic Diets
Julia Ferré
M
any people wonder about the
difference between a vegan
diet and a macrobiotic one.
Actually, they have many simi-
larities. Both diets include whole
foods like brown rice instead of white
rice. Both emphasize plant-based pro-
teins such as pinto beans over animal
foods. Both encourage plenty of fresh
vegetables and fruits. And both ad-
vise avoiding excessive consumption
of fried foods and sodas. Because so
many people ask the question, I would
like to offer three distinct differences.
Definition
The first difference is how you
define them. If someone tells you he
or she is vegetarian, you know he or
she doesn’t eat meat. A vegan goes a
little further and doesn’t eat any ani-
mal products, dairy foods, or eggs.
If someone tells you that he or she
is macrobiotic, you are most likely
confused and have little idea of what
he or she eats or doesn’t eat. Gener-
ally, the word “Macrobiotic” means,
great life. “Macro” for great and “bi-
otic” for life. The term was adopted
by founder George Ohsawa because
he wanted people to eat better so they
could improve their lives.
As for food, macrobiotic people
eat mostly whole grains, beans, and
many fresh vegetables. There is one
10 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
George Ohsawa
George Ohsawa is considered the
founder of modern-day macrobi-
otics. George was born in Japan in
1893 and had a difficult start in life.
His mother, brother, and sister died
of tuberculosis, and he contacted the
disease by the time he was 15. Yet,
he overcame the disease through
a change in diet. In gratitude he
dedicated his life to helping oth-
ers reclaim their health too, and as
an adult, he worked, traveled, and
taught others how to better their
lives. He went to France and intro-
duced Eastern philosophy and Judo.
He had a school in Japan that taught
macrobiotics, with an emphasis on
philosophy and ethics. When Japan
became involved in WWII, Ohsawa
was active in the anti-war movement
and was imprisoned for it. Ohsawa
was a charismatic leader and influ-
enced many people who then went
on to teach others. One of his core
teachings is that people must be able
to think clearly in order to make ap-
propriate decisions and that healthy,
appropriate food is the founda-
tion for a focused mind. The role
of macrobiotics as a dietary theory
lies with this concept. Food affects
health and health influences emo-
tions and mind; healthy food thus
is important to provide long-lasting
health and happiness.
food they include that many vegetar-
ians often don’t, “seaweeds.” If you
have ever eaten sushi, then you know
about the seaweed, nori, which is the
black wrapper that surrounds the rice
and other ingredients. There are many
other seaweeds. One is kombu, a form
of kelp, and macrobiotic people use
it all the time when cooking beans.
There are others used in soups, side
dishes, and even desserts.
Organization
The second difference between
a vegan diet and a macrobiotic one
is how each diet is organized. Many
vegetarians and vegans, especially
people who just begin, have little
structure to their diet. They will eat
anything that isn’t meat. Some eat
salads. Some drink smoothies. Some
eat Indian food. Some eat all the imi-
tation meats such as soy burgers, soy
bacon, and soy products on pizza. The
emphasis is on “no meat.” It is pos-
sible to eat too many chips or drink
excessive amounts of fruit juice and
be vegan; the only requirement is that
you don’t eat meat.
Macrobiotic people, on the other
hand, have tremendous structure to
their diets. There is emphasis on nu-
trition and certain foods such as miso
soup or rice and beans are recom-
mended every day. There are suggest-

Seaweeds
Seaweeds are great sources of min-
erals. They provide calcium and io-
dine and other trace minerals present
in ocean water. There are many vari-
eties such as kombu, wakame, nori,
and agar flakes. Here are some uses:
Kombu. Add to beans. Use a
1-inch square of kombu per cup of
dried beans (like pinto, black, or
garbanzo) and cook together. The
beans will cook faster and be more
digestible. Use kombu in beans as a
wonderful and easy way to begin to
eat seaweeds.
Wakame. Put in soup. Soak 1
to 2 inches of wakame in water and
when softened (about 5 minutes),
cut and then add to soup. Simmer 5
minutes.
Nori. Make nori rolls. Use nori
to roll rice and vegetables into rolls.
Another use is to cut into strips and
garnish rice or pasta dishes.
Agar flakes. Make a gelled des-
sert. Cook agar flakes in apple or
other juice, 1 tablespoon per cup of
juice, until dissolved, about 5 min-
utes. Add berries and then let cool
to gel.
ed proportions. There are preferred
cooking styles such as cooking beans
with kombu, too.
Macrobiotics encourages orderli-
ness such as eating meals at the same
time each day. There are teachings
on eating seasonal foods, balancing
meals, and choosing certain foods or
avoiding other foods based on one’s
individual condition and purpose.
Motivation to Begin
The third difference between a
vegan diet and a macrobiotic one is
the reason people begin. When I first
changed my diet, I became vegetarian
because I didn’t want to eat animal
products. Later I began macrobiotics
because I needed help in dealing
with my allergies and constant stom-
achaches. Many other people do the
www.OhsawaMacrobiotics.com •
same—becoming vegan or vegetar-
ian because of concern for animals,
or becoming macrobiotic for health
Core Teachings
reasons. of Macrobiotic
There is overlap between vegan Dietary Plans
and macrobiotic diets though. Many
vegans begin with an emphasis on 1. Eat nutritional powerhouses
nutrition and are organized about of complex carbohydrates (from
what they eat. Many vegans adopt a whole grains), plant-based proteins
no-meat diet for health reasons. And (from beans), and healthy fats (from
nuts, seeds, and unrefined oils). Eat
most macrobiotic people are con-
reasonable proportions such as 1
cerned about animal rights. In ad- cup rice, 1 cup of beans, and 1 cup
dition, everyone learns more over
of vegetables.
time and incorporates more reasons 2. Rotate foods with the seasons.
to continue eating the way they do. Vegetables are freshest when in sea-
For example, there are many philo- son and when local so eat the vari-
sophical teachings in both veganism eties that grow in your climate and
and macrobiotics about how food can location at the appropriate time of
help a person be more peaceful. year.
3. Pay attention to your own
condition. If you are not thriving,
make adjustments to the foods you
Summary are eating. Perhaps you need to eat
Both vegan and macrobiotic diets
a different proportion than what is
are healthy ways to eat. Both empha- listed above. Perhaps you need to
size eating whole foods, plant-based choose different foods such as more
proteins, and healthy fats. nuts and less oil. Perhaps you need
In general, the three main differ- to prepare foods in different ways
ences are: such as roasting vegetables rather
than eating them raw. Adjustments
1. Vegans exclude meat. can range from choice of foods or
Macrobiotic people include dishes to including more cooked or
seaweeds. raw foods. Seek advice if needed.
2. Vegans are less concerned with 4. Adopt healthy eating habits
meal structure and food choices. too. Try not to skip meals. Take time
to sit and fully digest food. Avoid
Macrobiotic people emphasize
eating late at night. Drink liquids
structure and orderliness, and
at meals in moderation, one sip at a
choosing food based on one’s in-
time.
dividual condition and purpose.
5. Let your lifestyle habits sup-
3. People often begin veganism
port your health. Avoid excessive
over concern for animals. People chemicals in the home environment.
often begin macrobiotics due to Get adequate sleep and rest. Exer-
health reasons. cise and move. Spend time reading
Whether you choose a vegan diet or meditating.
or a macrobiotic one or both, know
that you are helping yourself in many
ways.
Julia Ferré, CHT is a certified hyp-
notherapist with ACHE and Sylvia
Browne. She is author of Food and In-
tuition 101, Basic Macrobiotic Cook-
ing, and French Meadows Cookbook.
See www.JuliaFerre.com for more in-
formation or contact Julia by e-mail
at juliaferre@yahoo.com.
Macrobiotics Today SUMMER 2014 11
Making a Macrobiotic Diet
Work
Bob Ligon
M
any people get over-
whelmed with the details
of a macrobiotic diet. For
someone new to macrobiotics, some
of the foods sound strange. I have
observed many a knitted brow when
I say, “Miso.” And that’s way before
something like daikon, or ume, or…
way out there…natto. Often, people
get the impression that all the foreign
and strange sounding foods, cooking
techniques, and theory have to be mas-
tered and practiced in their entirety
and to perfection to do a macrobiotic
diet. For most folks, this sets them up
for frustration and feelings of failure.
Perfection isn’t possible so we have
to start somewhere. What follows is
an attempt at a simplified, yet effec-
tive approach to macrobiotic dietary
practice to help people develop their
macrobiotic diet and perhaps ease
some of the frustration.
Principles
Warming and Cooling—One of the
most basic principles of macrobiotics
is the notion of complementary op-
posites, most recognizable as yin and
yang. In macrobiotic dietary practice
I like to apply the complementary
opposite theory in the form of warm-
ing and cooling. Here I want to limit
the discussion of warming/cooling to
12 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
Bob Ligon
practical applications for making a
macrobiotic diet effective, i.e., self-
assessment, food energy, and cooking
styles. Basically, use warming ener-
gies to address cold conditions; cool-
ing energies for hot conditions.
Locally Grown/In Season—Ap-
propriate energy for one’s condition/
needs/desires is a fundamental prin-
ciple of macrobiotics. When thinking
of foods to buy and prepare, think “lo-
cally grown, in season, and/or natu-
rally preserved.” Locally grown, as
a rule of thumb is what is available
in a 500 mile north to south band.
Such a swath of latitude generally
shares similar climate features and
will produce a similar range of food
products. What is growing in your
area right now? What are the seasonal
vegetables? What can naturally be
preserved? The theory note here is
that whatever grows in your region
has successfully adapted to the en-
vironmental conditions there. If you
consume those foods, they will im-
part that ability to adapt successfully
to the conditions where you live.
Vitality of Food—If you are standing
in front of a case filled with bunches
of kale and you are selecting some for
your dinner that night, you wouldn’t
pick the limp, slightly brown bunch
if there is a hearty, crisp, rich green
looking and feeling bunch there too.
Sort of common sense right? Part vi-
sual, part tactile, part smell, part intu-
ition is the recognition of vitality in
foods when shopping. Just think to
yourself. “What item in the midst of
others looks the most ALIVE!”
Energy of the Cook—The mental,
emotional, and spiritual temperament
of the cook is a subtle but significant
 household and can make changes

Warming/Cooling Chart
in the foods prepared to support the
needs of each member.

Self Assessment Foods/Energies to

Heat condition: Person feels hot, dislikes heat, attracted to cold, has red Limit
face, red eyes, bright red tongue, yellow coating on tongue, and bad breath. I have found that, initially, it is
Such a person may have high blood pressure, fast heart rate, inflammation, what people eliminate from their
sores, and eruptions such as acne. Tends to be constipated, have dark yel- diet that has the most effect. One of
low urine both with strong odor, mucus and phlegm are thick and yellow or the wonders of healing power is that
green. Personality tends to be aggressive, loud, and insensitive. it always trends to equilibrium and
Cold condition: Person feels cold, dislikes cold, attracted to heat and is of- health, if given a chance. Removing
ten overdressed and wants warm food and drinks, and has a pale complexion the impediments allows healing pow-
and slow heart rate. Tends toward loose stools and diarrhea, clear urine, and er to have an immediate impact.
thin watery mucus. Personality tends to be shy, quiet, and (over) sensitive.
Refined, Fragmented, Manufac-
Food Energy tured
In General: Animal food is warmer than plant food. Oils are generally In these times, processed food is
warming, sesame, coconut, and ghee are good for cooking, raw olive oil for everywhere and seemingly inexpen-
salad dressings. Plants that take longer to grow are warmer. Foods that are sive and convenient—and, is so heav-
blue, green, or purple are more cooling; red, orange, and yellow are more ily advertised and marketed it would
warming. Some foods such as carrot, brown rice, corn, and buckwheat are seem almost un-American not to con-
considered “neutral” but, as with all foods, are influenced by cooking style. sume such “food-like” substances.
A partial list: Don’t be deceived. These foods are
so far from nutritious and nourishing
Warming Food Group Cooling that they can’t really be considered
Oats, spelt, quinoa, sweet Grains millet, barley, wheat, food. They might fill the stomach, but
brown rice, mochi amaranth they do not nourish. It is well known
that fast-food producers craft their
kale, cabbage, onion, leek, Vegetables cauliflower, broccoli, bok foods to create more desire for their
parsnip, winter squash, choy, summer squash, celery, products, not to actually nourish. The
scallion, ginger, parsley lettuce, sweet corn, zucchini, mass-produced meat and dairy indus-
daikon, sweet potato tries are far into unhealthy practices;
antibiotics, hormones, squalid grow-
cherry, citrus peel, date Fruits apple, pear, persimmon, ing conditions…enough said.
watermelon, all citrus
We evolved with whole, natu-
trout, salmon, chicken, Animal milk, ice cream, ral foods. We have adapted to whole
beef, lamb, ghee yogurt, kefir foods over many years. When we in-
gest a fragmented, refined food it is
as if our body/mind/spirit goes into
Cooking Styles from Warming to Cooling: mourning or panic. We seek (crave)
Pressure cooking, long boiling, baking, pan frying, deep frying, broiling, the missing part and end up chasing
quick sautéing, light boiling, steaming, and raw. our cravings until we have gained
much weight and made ourselves sick.
For a more information on warming and cooling energies and foods consult Furthermore, energetically speaking,
Healing with Whole Foods, by Paul Pitchford. fragmented foods create fragmented
consciousness and promote frag-
mented unclear thinking, which leads
influence on the nourishing qual- or mean-spirited the food served from to more unwholesome decisions and
ity of foods. If the cook is centered, that cook will carry those energies. one’s life can spiral into poor health
grounded, calm, kind, and loving, the Ideally, food is prepared at the house- and suffering.
food served from that cook’s kitchen hold level by the central earth energy Refined carbohydrates, e.g., white
will carry those energies. Conversely, figure in the household, someone who (wheat) flour, white sugar, high-fruc-
if the cook is scattered, flighty, upset, knows and loves each member of the tose corn syrup, refined poor quality

www.OhsawaMacrobiotics.com •
Macrobiotics Today SUMMER 2014 13
oils, e.g. partially hydrogenated oils
and their derivatives are everywhere
in manufactures foods. And then there
are the paragraph(s) of ingredients in
refined foods that are unpronounce-
able and are most often of manufac-
tured chemical origin. These “foods”
are to be avoided at all costs. They are
literally poison. If a “food” comes in
a package, read the ingredients very
carefully. Shop around the walls of a
grocery store. That is usually where
the fresh produce is displayed. Add
whole grains, beans, etc. from the
bulk bins and you will have acquired
nourishing food. Organic unrefined
sesame, coconut, or ghee (cook-
ing) and olive oil (raw) can be used
sparingly and small amounts of bar-
ley malt or rice syrup can be used as
sweeteners.
Chaotic Life
Try to avoid/minimize over/under
eating and unconscious snacking, es-
pecially eating to deal with emotions,
and eating late at night. As much as
possible don’t over/under work, don’t
over/under rest, and in general avoid
a chaotic schedule. Too much or too
little of anything will create an im-
balance and devitalize life functions.
Physiology responds to rhythm and
routine. Regular habits allow the
body to rest. Chaotic habits constant-
ly put the body in a depleting “911”
alert mode.
Simplify
Avoid complex refined foods and
choose whole foods: grains, beans,
vegetables, sea vegetables, fermented
foods like miso and pickles, and good
quality fat and protein. If most or all
of your meals consist of whole foods
chosen from these categories, you are
already well on your way to health
and vitality. Develop your intuition to
choose foods and portion size (con-
sult Julia Ferré’s Food and Intuition
101).
Cook at home for your family and
loved ones. Maintain a peaceful at-
mosphere around cooking and eating
14 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
and chew well.
Eating meals, going to bed/ris-
ing, working, performing chores, and
exercising at roughly the same time
each day enables the body to operate
efficiently. If activities are rhythmic,
the body knows when it can rest and
repair. If activities are chaotic, the
body is stressed by the anxiety of
deprivation and anticipation; it is al-
ways on alert. That drains energy un-
necessarily.
Sufficient rest is crucial. If the
body can’t rest and repair itself, it
goes into the next day in a deficit of
energy and if that continues over a
“In my view, develop-
ing good judgment is the
heart of macrobiotics.
George Ohsawa taught
about understanding
one’s limitations.”
long time, eventually some function
will break down.
Circulation of energy and blood
supports and accomplishes all life
functions. Moderate exercise pro-
motes circulation of energy and
blood. Exercise can be simple and
doesn’t require a gym or personal
trainer. Brisk walking, breathing, and
gentle twisting and stretching exer-
cises are sufficient.
Specificand Uncom-
promising
Cornellia Aihara used to say a
macrobiotic diet is simple, but it is
specific and uncompromising. I have
found that to be true. Diet in general,
and a macrobiotic diet in particular,
are unique to each individual. We are
as unique as our fingerprints from one
another. Our constitutions and all the
qualities that we have are unique; ulti-
mately, each person’s dietary practice
will be slightly different from any one
else’s. Don’t get drawn in to com-
parisons and competitions about who
is more macrobiotic. That is an ego
concern and will likely lead you to an
untruth about your own uniqueness.
Always be learning, studying, and
increasing your knowledge. Your di-
etary practice will change with the
seasons, age, and activity level. Don’t
be afraid to experiment. Discover
what works for you. You decide. “See
for yourself,” as George Ohsawa said.
The uncompromising part is to
stick to your resolve. Be dedicated
to your goal of attaining good health
and vitality. If you deviate and experi-
ence poor health, use it as a learning
experience and return to your dietary
practice with renewed vigor. Use
the adventure of a macrobiotic diet
to help you to evolve physically and
spiritually.
Develop Good Judg-
ment
In my view, developing good
judgment is the heart of macrobiotics.
George Ohsawa taught about under-
standing one’s limitations. If we know
our limitations and stay within them,
then we have freedom to do what we
like. If we consistently exceed our
limitations we will become enslaved
to the consequences of our choices
and our life is consumed by trying to
recover from those consequences.
So, it is of paramount importance
to develop good judgment. I think we
all know what good judgment feels
like. It is “doing the right thing” that
has a positive outcome. My sugges-
tions are to study macrobiotics, con-
sult with a counselor for help, and
apply macrobiotic principles to diet
and lifestyle to support physical and
spiritual evolution. Studying, seeking
advice, learning how to make good
decisions all contribute to the nourish-
ment of body, mind, and spirit. Mak-
ing a good decision isn’t that com-
(continued on page 18)
Transmutation—Reality or
Macrobiotic Fairy Tale
Matthias Grabiak

A recent Quantum Rabbit experiment

provides evidence that contamina-
tion, not transmutation played a ma-
jor role in it, and seriously calls in
question all the experiments that have
been performed at the Quantum Rab-
bit Laboratory so far. Standard Phys-
ics tells us that low energy nuclear
transmutation as it has been sug-
gested in the context of macrobiotics
is not possible. If the experiments at
Quantum Rabbit had found any con-
vincing evidence of it, it could thus
have challenged the conventional sci-
entific understanding. It appears that
at least so far that goal has not been
achieved.

I
n his article “Corking the Nucle-
ar Genie” in Macrobiotics Today,
Vol. 55 No. 1 Edward Esko en-
thusiastically presented the idea of
using low energy nuclear transmuta-
tion, “Cool Fusion” as he calls it, to
help eliminate nuclear waste. If this
could work, it would in fact be a mar-
velous solution to the problem. How-
ever, there is one important prerequi-
site: The phenomenon of low energy
transmutation must actually exist. To
show that it does, it must be possible
to reliably reproduce the envisioned
reactions, and alternative explana-
tions for the experimental results
Edward Esko, Matthias Grabiak,
must be ruled out.
“Low energy” in this context
means that the reactions can take
place without involving energies of
magnitudes usually associated with
nuclear explosions. Two experiments
by George Ohsawa are commonly cit-
ed in macrobiotic literature as “proof”
of transmutation, but it turns that both
of these experiments fall short in one
way or another. In one of the experi-
and Alex Jack
ments George Ohsawa claimed to
have transmuted sodium and oxygen
into potassium in a test tube, the sec-
ond one purported to have transmuted
carbon and oxygen into iron. Unfortu-
nately, the first experiment was never
reproduced by others, despite numer-
ous attempts to do so. In the second
experiment, carbon was exposed to
electricity, and after that it exhibited
magnetic behavior. This can be repro-

www.OhsawaMacrobiotics.com •
Macrobiotics Today SUMMER 2014 15
duced fairly easily, and has been done
so very impressively in the Quan-
tum Rabbit Laboratory by Edward
Esko, Alex Jack and Woody Johnson,
and by many others. The conclusion
drawn by Ohsawa and Kushi was that
iron had been produced, as evidenced
by the magnetism. However, it has
since been discovered that magnetic
forms of carbon exist, and these may
have been created in the experiment.
The observed magnetism alone is
therefore no proof at all that any iron
had been produced.
The evidence obtained in the clas-
sic macrobiotic transmutation ex-
periments is therefore inconclusive at
best. The Quantum Rabbit Laboratory
that Edward Esko is working with has
made it a goal to demonstrate that
nuclear transmutations at low ener-
gies can occur, by performing experi-
ments in a much more rigorous man-
ner. What have they achieved in all
the years of their experiments? They
have conducted a variety of experi-
ments with different setups, involving
different chemical elements, but the
basic idea is the same for all of them.
They start out with certified pure
materials, apply heat and electricity
to them, and send them to outside
laboratories for testing afterwards.
Predictions had been made what
chemical elements might be created
by transmutation in each of these ex-
periments, and the laboratory analysis
was looking for traces of these ele-
ments. Tests were also performed to
make sure these elements could not
be detected before the experiments,
which does not entirely rule out their
presence though. Numerous times the
expected chemical elements were de-
tected afterwards, which would seem
to speak in favor of the transmutation
hypothesis. However, before this can
be accepted as evidence of transmuta-
tion, other explanations must be ruled
out. First and foremost there is the
possibility of contamination. In these
experiments contamination would
mean that the new materials detected
were not created by transmutation,
16 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
but were present in the test samples,
or they were present in the environ-
ment and came in contact with the test
samples. This could have occurred by
handling the test materials before,
during or after the experiment, or
when packaging and sending them to
other laboratories to test for the ex-
pected trace elements. Edward Esko
admits to the possibility of contami-
nation and mentions it in the book
Cool Fusion. He correctly points out
that the Quantum Rabbit experiments
should be repeated by better equipped
research laboratories that may be bet-
ter able to avoid contamination.
A recent experiment at Quantum
“What is at stake in
macrobiotics is that the
ideas of Ohsawa and
Kushi relating to trans-
mutation may have to be
considered incorrect.”
Rabbit was testing the hypothesis
that barium can be formed from io-
dine and lithium by transmutation.
Different from the Quantum Rab-
bit experiments of previous years,
this experiment included additional
tests that help to distinguish between
transmutation products and contami-
nation. The idea is very simple. There
are different types of barium that have
slightly different weights. Such vari-
ants of chemical elements are called
isotopes. The reaction of transmut-
ing iodine and lithium into barium as
suggested by Edward Esko states that
only one specific type of barium is
created in the reaction, referred to as
134
Ba. The “134” indicates the atomic
weight of it, which is slightly less than
that of most other barium isotopes.
On the other hand, existing barium
found anywhere on earth consists of a
specific mix of isotopes, mostly con-
taining the somewhat heavier 138Ba,
along with some other types. Only the
small proportion of 2.417% of it is
134
Ba. The extra tests performed in the
recent experiment measured the pro-
portions of the different barium types
found after the experiment. If it had
been found that almost all of the bari-
um detected was 134Ba as predicted by
the suggested reaction, it would have
lent good support to the transmutation
hypothesis. Alas, it turned out that
most of it was 138Ba, according to the
results compiled by Edward Esko in
an article submitted to the magazine
Infinite Energy that he kindly shared
with me. Finding 138Ba is exactly what
we would expect if the barium origi-
nated from contamination, as 138Ba
is the dominant type of barium pres-
ent in the environment. On the other
hand, according to the Cool Fusion
model 138Ba will not be created by
transmutation of iodine and lithium,
since the combined atomic weights
of iodine at 127 and lithium at up to
7 are not sufficient to produce 138Ba
with an atomic weight of 138.
The Quantum Rabbit experiment
thus strongly indicates that contami-
nation at the very least played a ma-
jor role. It is still possible that some
of the barium found was created by
transmutation. In that case we would
expect to see at least some increase of
134
Ba relative to 138Ba. Three test runs
of the experiment were performed.
For test 3 a fairly large proportion of
463 ppm (parts per million) of barium
was found in the materials tested af-
ter the experiment, but next to no in-
crease of 134Ba. According to Edward
Esko’s article in Macrobiotics Today
the barium appeared “as predicted”,
but the fact that it was mostly 138Ba
is quite contrary to the prediction that
134
Ba would be created by transmuta-
tion.
In test 1 and 2 only 3.5 ppm and
1.8 ppm of barium were found after-
wards, and again most of that consist-
ed of 138Ba. This suggests that most of
the barium found was from contami-
nation in these test runs also. Besides
138
Ba, such contamination would con-
tain some 134Ba as well. We can eas-
ily estimate how much that would be,
based on the fact that the ratio of 134Ba
to 138Ba in naturally occurring barium
is about 1:30. One 30th of the amount
of 138Ba detected comes out to 0.085
ppm for test 1, 0.043 ppm for test 2
and 11.19 ppm for test 3. If additional
134
Ba was produced by transmutation
we would expect to see an increase
over these values. Minute increases
were in fact seen in the test runs. The
increase in 134Ba was 0.011 ppm in
test 1, 0.029 ppm in test 2 and 0.014
ppm for test 3. When looking for evi-
dence of transmutation it is these tiny
increases that have to be considered.
Thus, while the results of the tests
may look impressive at first, with as
much as 463 ppm of barium found
in one of the test runs, the picture is
quite different when a realistic assess-
ment of the role of contamination is
made.
Unfortunately, the measured in-
creases of 134Ba that could be con-
ceived as a hint of transmutation are
so small that we have to question
how accurate the measurements of
such tiny amounts are. Maybe the
measurements gave inaccurate values
that were too high and there was no
real increase in 134Ba at all. It may be
worthwhile following up on that in fu-
ture experiments, ideally in a setting
where contamination can be greatly
reduced, to avoid having to look for a
needle of transmutation in a haystack
of contamination.
The recent experiment calls into
question the past experiments at
Quantum Rabbit where no tests had
been performed to distinguish be-
tween transmutation and contamina-
tion. Predictions had been made that
certain elements could be produced
through transmutation, and when
these elements were detected after
the experiment it was interpreted as
possible evidence of transmutation.
Some of the amounts of material
found were impressively high, but as
www.OhsawaMacrobiotics.com •
the iodine-lithium-barium experiment scenarios like supernova explosions
shows this is no reliable indicator of will suffice.” Trying to reconcile the
transmutation if contamination can- idea of low energy transmutation with
not be ruled out. And if contamination standard physics, in the book Cool
was found to be a major factor in one Fusion Edward Esko counters that
experiment, as in the recent one, this the effect of quantum tunneling might
may well have been the case in many offer an explanation of how “the Cou-
if not in all of the previous Quantum lomb barrier can be breached with
Rabbit experiments. relatively low inputs of temperature,
The fact remains, conventional pressure, and energy and how nuclear
physics tells us that the type of nu- transmutation can be achieved under
clear reactions that Quantum Rabbit these conditions.” But quantum tun-
attempts to study should be impos- neling is exactly what is being taken
sible even at temperatures and matter into account when nuclear fusion is
densities found on the sun, let alone discussed in the context of standard
in small laboratories on earth. As I physics. It is true, quantum mechani-
had written in Infinite Energy, Issue cal tunneling makes it possible to
92, July/August 2010, “Conventional overcome barriers when it should be
physics tells us that it requires pres- impossible according to classical me-
sures and temperatures comparable chanics that does not take quantum
to the interior of the sun to over- theory into account. But the higher
come the Coulomb barrier even for the barrier, the lower the rate at which
the very lightest elements to achieve such tunneling events will occur. In
fusion. But, for fusing heavier ele- nuclear physics this is expressed by
ments as suggested by the Quantum what is known as the Gamow factor.
Rabbit experiments, only cataclysmic Interestingly, according to classical
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mechanics it would be impossible for
any nuclear fusion reactions of even
the lightest element hydrogen to occur
on the sun. It is the tunneling effect
that makes these reactions possible
at a relatively slow rate, making sure
that our sun can keep shining for bil-
lions of years. While still very small,
the tunneling probability is increased
with the available kinetic energy of
the colliding atomic nuclei, thanks to
the high temperatures on the sun, and
the vast amount of matter on the sun
makes it possible that enough nuclear
reactions are occurring overall to pro-
vide the surrounding universe with
light and heat. On the other hand, for
heavier nuclei the Coulomb barrier
resulting from the electric repulsion
of the involved nuclei becomes so
high that the Gamow factor basically
tells us that such fusion reactions are
so unlikely to occur that they can be
considered impossible even under the
conditions on the sun, let alone any-
where on earth.
It all seems to fit together neatly.
Physics tells us that low energy trans-
mutation is impossible, and look-
ing at the experiments of Quantum
Rabbit including the one described
above, we have to conclude that no
convincing evidence of it has been
found so far. Nonetheless, the very
slight apparent increase in 134Ba may
be worthwhile following up on. Be-
yond that, the most promising route
for Quantum Rabbit to pursue would
be to devise other experiments where
the measurement of isotopes can pro-
vide more information that helps to
distinguish between transmutation
and contamination, in the hope that
future results will be more suggestive
of transmutation.
Where does this leave us? Low
energy transmutation is clearly an
idea that goes strongly against the
common scientific understanding.
There are two possibilities: We may
be on the brink of a paradigm shift
with a radical change in the com-
mon scientific understanding, or the
idea could just be wrong. In the latter
18 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
case no convincing evidence in favor
of it will ever be found. Adherents to
the idea will of course have a hard
time giving up on it ever in spite of
that, and in spite of all the arguments
speaking against the idea. What is
at stake in macrobiotics is that the
ideas of Ohsawa and Kushi relat-
ing to transmutation may have to be
considered incorrect. But in the long
run macrobiotics must not be limited
to upholding each and every idea of
the great teachers at all cost. We must
be thankful what those teachers have
brought us, but our understanding
must evolve and go beyond. Trans-
mutation may have been considered
an important pillar of macrobiotics
several decades ago. While it is not
wrong to continue looking for evi-
dence of it, we should be prepared to
admit that the idea may not be cor-
rect after all. Even if faith and posi-
tive thinking can often make a posi-
tive difference in our lives, ultimately
macrobiotics has to be based on real-
ity, not on wishful thinking.
I would like to thank Edward
Esko and Alex Jack for discussing the
experiments at Quantum Rabbit with
me, and for providing me with their
recent results, and I continue to wish
them the best for their future research
efforts.
Transmutation and nuclear phys-
ics are very complex subjects. A lot of
the above presentation has been sim-
plified in an attempt to make it more
accessible, while fitting into an article
in Macrobiotics Today. For the inter-
ested reader a more detailed discus-
sion of the subject has been posted at
www.OhsawaMacrobiotics.com. See
the Macrobiotics Today tab, sample
articles.
Matthias Grabiak grew up in Ger-
many and got his Ph.D. in theoretical
physics in 1988 at the Johann Wolf-
gang Goethe Universität in Frank-
furt. He is currently employed in the
software industry while still having a
continued interest in physics. He may
be contacted at lenr@grabiak.net.
(continued from page 14)
plicated. Frame your choices as an
either/or proposition. Distill even the
most complex decision down to two
choices. At that level, one choice will
feel more nourishing than the other.
The more nourishing choices you
make the better your health and vital-
ity.
Making a macrobiotic diet work
for you is a process of informed trial
and error. Start with what you know,
try it out, and see what works. If
something works for you, keep doing
it until it doesn’t work, and then move
on to another choice. If something
doesn’t work for you, don’t do it. You
can try it again later, but strive to be
clear about how something affects
you. Be true to yourself and over time
you will build an effective dietary
practice and a happy and healthy life.
Bob Ligon worked at the George
Ohsawa Macrobiotic Foundation and
Vega Study Center from 1989 to 1993
and was the editor of Macrobiotics
Today from 1992 to 2000. He is a
lecturer and counselor at the annual
French Meadows Macrobiotic Sum-
mer Camp. Bob studied acupuncture
and herbology graduating from Pa-
cific College of Oriental Medicine
in San Diego in 1998. He integrates
his knowledge of macrobiotics and
Chinese Medicine in his diet, life-
style counseling, and life coaching.
Currently, Bob practices Traditional
Chinese Medicine in Akron, Ohio and
does counseling and life coaching by
phone. He can be reached at 330-696-
3385 for telephone appointments.
Healthy and Happy Holiday
at Sea
Julia Ferré
Photos courtesy of Justin Belleme and Holistic Holiday at Sea

T
he Holistic Holiday at Sea
cruise is a holiday of mass
proportions. There is abundant
food. There are thousands of partici-
pants. There is ongoing change of
transformation.
Cruise 2014 was number eleven
and, like the beginning of a new de-
cade, this cruise portends continuing
evolution. Held on the MSC Divina,
the larger cousin of the MSC cruise
line, the ship held more people than
any prior cruise. Cruise ten held a
maximum number of 1200 partici-
pants (half the ship). Hosts, Sandy
Pukel and John Belleme, had to turn
away registrants. Cruise eleven saw
1500 participants and, unlike cruise
ten, no one was turned away. In fact,
there is room to grow and potential
for even greater numbers in years to
come.
Size is not the only parameter of
success. The popularity of the Holis-
The MSC Divina
tic Cruise lies in its two main attrac-
tions—the food and the program. diet.) In addition, many offerings are entrée, and dessert. Lunch has an ad-
totally free of oil, and it is possible to ditional salad bar buffet.
choose the entire menu free from oil. Appetizers range from patties to
Food Each breakfast includes courses of spreads to crunchy vegetables. Soups
All food on board for the Holistic soup and entrée with the addition of warm the soul and salads freshen the
Holiday at Sea participants is vegan buffet items with hot and cold cere- palette. Entrées include popular burg-
and gourmet macrobiotic. (See page als, breads and spreads, and fruit. The ers and fries, although in the vegan
10 for a description of the difference lunch and dinner menus include mul- world, the burger is made of beans
between a vegan and macrobiotic tiple courses: appetizer, soup, salad, and the fries are made from sweet po-

www.OhsawaMacrobiotics.com •
Macrobiotics Today SUMMER 2014 19
 swers.
Do you need memories? Fill your
day with all the activities the cruise
line offers, from bingo, to dancing, to
nightly entertainment, to shopping at
the ports of call. Excursions abound
at each port that cater to your adven-
turous spirit.

Special Features
The popularity of the Holistic
Holiday at Sea cruise is apparent in
the smiling faces of participants. Here
are some key points as to why this
cruise stands out above the rest.

Open seating arrangement. People

Breakfast Buffet in
tatoes. Chef Mark Hanna offers many
of his signature dishes such as braised
tempeh or umeboshi infused potato
salad, and continues to present new
treats.
Desserts are not to be missed
and many times, people declare they
would skip the whole meal just to
have ample room for the dessert!
(Look on page 21 for sample recipes.)
Addition to the Full Menu
of many people who have healed mi-
raculously through making such a
change.
Are you inspired to make a dif-
ference? Sit at the feet of Yogi Desai
and/or other experts and raise your
consciousness.
Want a break? Laugh at the com-
edy. Yogi Beyondananda, the cosmic
spiritual stand-up comic, answered
the questions and questioned the an-
can choose which table to eat at for
meals. Most cruises assign seating ta-
bles and mates. With open seating ar-
rangement, everyone can mingle with
everyone else. It is possible to meet
new people three times daily.
Gluten-free options. Many people
with gluten sensitivity find they can
at last go on a cruise. Not only is food
freshly prepared, but it is delicious.
Choices, choices, choices. Do you
want to hear a doctor? Watch a cook-

Program
The program at Holistic Holiday
at Sea is educational, inspirational,
and entertaining. There is information
for your mind, your body, and your
soul.
Want to exercise? Go for yoga or
pilates.
Want to know what to eat? Go to
food classes. Witness demonstrations.
Sample freshly prepared selections at
cooking classes.
Want information on how to be
vegan? How to stop eating animal
foods? Why a change in diet changes
your health? Attend lectures on can-
cer, lab and diagnosis tests, nutrition,
digestion, and macrobiotics.
Do you need motivation to eat
healthy food? Listen to the people on Guests Participate in a Guided Meditation Aboard the Cruise
the recovery panel and hear firsthand

20 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com

ing demonstration? Get a massage?
Lay in the sun? There is no excuse for
being bored.
Cruise amenities. Cruises are fun.
You can listen to music from popular
to jazz to Frank Sinatra. You can go to
the gym or the sauna. You can swim
with the dolphins or walk the beach
when in port. You can watch movies
or attend full theatrical shows.
Bookstore. The Holistic Holiday at
Sea provides products to take home
from recordings of lectures to books
to food products.
☼ ☼ ☼ ☼ ☼
Taking Home the Ho-
listic Holiday at Sea
The Holistic Holiday starts on the
MSC cruise line and continues each
day that follows. While many people
attend each year, many more are able
to attend only once. To maintain the
momentum begun on board, here are
some suggestions. If you have always
wanted to attend and haven’t had the
chance yet, here are key strategies to
be successful.
1. Make time to eat healthy food
each day. The key to vitality is
eating healthy food regularly.
2. Recognize the importance of
happy foods. Eat healthy foods
you enjoy and your satisfaction
increases exponentially. This is
the key to thriving.
3. Respect nutrition in your diet.
Aim for complex carbohy-
drates, especially from whole
cereal grains like brown rice
and quinoa. Add plenty of
plant–based proteins from beans,
tofu, and tempeh, and include
appropriate fats from nuts and
seeds and pure organic unrefined
oils if you use oil. Eat plenty of
vegetables and fruits too!
www.OhsawaMacrobiotics.com •
Guests Enjoy a Morning Jog Aboard the Holistic Holiday at Sea
Cruise. Others Participate in Yoga on the Deck Below.
The purpose of the Holistic Holi-
day at Sea is to help people have a
good time true, but more importantly
to learn how good and easy it feels to
eat healthy and happy food. The in-
spiration you receive is something to
take home. The more (days) you eat
healthy and happy food, the better
you feel. The better you feel, the more
you thrive.
☼ ☼ ☼ ☼ ☼
Desserts Worth
Waiting For
Carolyn Trompeter
Carolyn is the pastry chef for the
Holistic Holiday at Sea Cruise. Imag-
ine making enough to feed 1500 peo-
ple! Luckily the following amounts
serve 10.
Chocolate Cake
Dry ingredients:
2 cups unbleached white four
1 cup whole wheat pastry flour
½ cup cocoa powder
1½ tsp baking powder
½ tsp baking soda
Pinch salt
Macrobiotics Today
Wet ingredients:
3 ounces soft silken tofu
1⅓ cup maple syrup
½ cup safflower oil
2 tsp vanilla extract
¾ cup soy milk
2 tsp raspberry vinegar
Preheat oven to 350 degrees F. Oil
and flour two 9-inch cake pans or one
13-by-9 sheet pan.
Sift the dry ingredients together.
Blend the wet ingredients together.
Add wet ingredients to dry ingredi-
ents, mix well, and pour into pans or
pan. Bake for 30 to 35 minutes, until
tester comes clean.
Cool and frost.
Chocolate Icing
3½ cups dairy-free malt-
sweetened chocolate chips
2 tsp vanilla extract
¾ cup maple syrup
1 pound extra firm silken tofu
Melt chocolate over simmering water.
When melted add extract. Blend ma-
ple syrup and tofu and add to choco-
late mixture. Let cool and frost cake.
SUMMER 2014 21
 Combo Special
Save 15%
Order both volumes
of Julia Ferre’s
Food and Intuition
101 and save over
15 percent off the
list price of $17.95
each! Or, order at
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$29.95 plus shipping

George Ohsawa
Yoga in the Early Morning on the Top Deck
Macrobiotic Foundation
Coconut Cream Pie into pre-baked pie crust. Bake for 30 PO Box 3998
Chico, CA 95927-3998
Crust
to 40 minutes, until center is firm.
530-566-9765
1¼ cup gluten-free oats
Garnish with 1 cup toasted flaked gomf@earthlink.net
1¼ cup gluten-free baking mix
coconut.
www.OhsawaMacrobiotics.com
1 tsp baking soda
pinch salt
1¼ cup coconut or maple sugar
Julia Ferré, CHT is a certified hyp- See www.JuliaFerre.com for more
¾ cup shredded coconut
notherapist with ACHE and Sylvia information or contact Julia by e-
¾ cup coconut flour
Browne. She is author of Food and In- mail at juliaferre@yahoo.com.. Visit:
1 cup safflower oil
tuition 101, Basic Macrobiotic Cook- www.atasteofhealth.org for more on
ing, and French Meadows Cookbook. the Holistic Holiday at Sea.
Preheat oven to 350 degrees F.
Process oats until finely ground.
Combine all ingredients to form a
moist dough and press into 10-inch
pie pan.
Bake for 7 to 10 minutes to set
crust.
Filling
2¼ pounds extra firm silken tofu
1½ cup maple syrup
1¼ cup coconut milk
scant ⅓ cup safflower oil
¼ cup arrowroot powder
2 tsp vanilla extract
2 tsp agar powder
1 cup shredded coconut
Garnish: 1 cup toasted flaked
coconut
Preheat oven to 350 degrees F.
Blend all ingredients except co-
conut. Hand mix in coconut and pour Guests Enjoy Dancing to Live Music at One of the Nightly Socials

22 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com

Lessons from Fukushima
Maureen N. Roy, MPH
© Copyright 2014 Maureen N. Roy
I
n her 2012 book Japanese Farm
Food, American writer Nancy
Singleton Hachisu, who lives in
Japan and teaches for Slow Food Ja-
pan, tells how she survived the 9.0 To-
hoku earthquake of March 11, 2011.
For Nancy and other subway passen-
gers at an underground Tokyo station
when the temblor struck, their first
reaction was terror. Six minutes later,
the earthquake ended, and so had all
internet and cellphone connections.
Public telephones required a 45-min-
ute wait in line, all trains stopped for
safety checks, and the “unthinkable”
Fukushima dai-ichi (FD, Fukushima,
or 3/11) triple meltdowns had begun.
28 hours later, Nancy got safely back
to her farm in rural Saitama prefec-
ture, northwest of Tokyo. The Ha-
chisu family farm is 130 miles (215
km) from the FD reactors. As Nancy
now writes, “We cannot control the
amount of radiation that may or may
not be in the environment around us,
but we can control what we choose to
put into our bodies. Now, more than
ever, is the time to make careful and
conscious decisions about the food
we eat and to strive to find the clean-
est, most chemical-free food we can.
That is a choice we can make every
day for ourselves and our families.”
In a July 5, 2013 e-mail interview,
www.OhsawaMacrobiotics.com •
Maureen Roy
Nancy discussed using the New York
Times and Japan’s NHK World to
keep aware of FD news until recently:
“Frankly, (now) I rarely look. I was so
obsessed post-earthquake that it took
over my life. I finally had to let go
even though I am aware of how des-
perate the situation is and how far we
are from ever resolving the disaster.
The recent news of cesium leaking is
no surprise. I can never understand
the folly of man to build a monster he
cannot control.”
Macrobiotics Today
It’s now three years since my own
frustrating search began for books on
nuclear power from the last 70 years.
Those writings include the clearly
pro-nuclear, the even more clearly an-
ti-nuclear, and 20 nonpartisan titles.
The unaligned authors include profes-
sional journalists, historians, and in-
dependently or academically funded
scientists and epidemiologists. Given
the controversy over nuclear power,
I am surprised that authors of these
types of books and articles are almost
never required to state their financial
connections with pro- or anti-nuclear
camps; an exception is The Bulletin
of the Atomic Scientists, which re-
quires financial disclosure. (I have no
financial ties with either nuclear en-
ergy or the anti-nuclear community.)
In the spring of 2011, Scientific
American magazine printed a com-
ment from the health physics man-
ager at the Mayo Clinic, who said that
a negligible amount of radiation had
reached North America from Fuku-
shima at that point. This health physi-
cist, however, has a financial connec-
tion with the global nuclear industry
in that his department’s operations are
dependent on radioisotopes (radionu-
clides) produced by nuclear reactors;
so, his downplaying of the potential
impact of FD is no surprise. The first
SUMMER 2014 23
lesson of Fukushima is therefore to
follow the money.
Everyone has an opinion about
nuclear power, however as former
US Senator Daniel Patrick Moyni-
han once said, “Everyone is entitled
to their own opinions, but not to their
own facts.” News coverage of 3/11
should always include either verified
facts or the opinions of independent
experts, yet this is rarely done. (The
superb reports from the Reuters news
agency are the sole exception here.) I
suggest that when you read an article
about Fukushima and cannot verify
its accuracy, write a complaint to the
news publisher and also post your
comments at their online address.
Also be aware that the post-3/11
global nuclear industry has distanced
itself from the Tokyo Electric Power
Company (TEPCO), owner/manager
of the FD reactors. A year after 3/11,
one industry insider wrote wither-
ingly that TEPCO was not compe-
tent enough to operate a vegetable
stand, much less nuclear power. In
2013, however, a surprising explana-
tion came from American indepen-
dent nuclear engineer Arnie Gunder-
sen: TEPCO is a reactor operator,
not a nuclear engineering company.
Gundersen says that only a nuclear
engineering company has the skill set
needed to stabilize a nuclear power
disaster. Fukushima’s second lesson
is therefore: Verify the factual basis
of news reports.
Epidemiologist Steve Wing, PhD,
of the University of North Carolina’s
School of Public Health, was asked
at a 2013 Fukushima conference to
explain evidence in the scientific lit-
erature that is for, or against, a con-
nection between exposure to ionizing
radiation (IR) and biological damage.
Wing replied, “It depends on your
assumptions.” Table 1 shows some
common assumptions used in the last
70 years that either minimize or maxi-
mize the relationship between IR ex-
posure and later biological risk.
These “maximize” assumptions
(also called “factors”) are agreed
24 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
Table 1: Selected Assumptions about Environmental
Ionizing Radiation (IR)
Assumption (minimize risk) (maximize risk)
IR Source outside the body outside and inside the body
(ingestion + inhalation + skin)
Population healthy adult white risk factors differ by gender +
male age + health status
IR Pathway original source (OS) OS + food chain biomagnifica-
tion + fallout + mining + radwaste
Diagnoses cancer, leukemia, cancers + genetic damage +
stress cardiovascular + immune + other
IR form radioisotopes (RI) RI + hot particles
IR origin All RI at 1 risk level natural RI at 1 risk level, man-
made RI at greater risk level
on by independent epidemiologists, cially in recent years, and especially
physicians, and scientists around the in major media outlets. Here are 12
world who have no present or past such teachers: The American physi-
financial connection with the global cian and research scientist Hermann
nuclear industry. These “minimize” J. Muller, MD, is one of the few ever
assumptions, reflected in typical to receive an unshared Nobel Prize in
media, US government, and some the Nobel category of “Physiology or
academic physics-based reports on Medicine.” His Nobel Prize in 1946
biological IR effects, are inconsis- was for his work with fruit flies (Dro-
tent with decades of published peer- sophilia melanogaster). He shows
reviewed documentation of the full that IR from X-ray sources (gamma
scope of biological problems found rays) creates inherited genetic muta-
after IR exposure. (In my Fukushima tions, almost all of which weaken the
readings, however, I saw no evidence species in question; his acceptance
of any “conspiracies.”) Ocean waters speeches, discussing his methods and
tested in the 1930s found tiny measur- findings, are on the free website of the
able amounts of only natural (primor- Nobel Prize committee.
dial) radioisotopes such as uranium, In 1973, the US National Acade-
thorium, and radium, and their decay my of Sciences (NAS) confirmed that
products. Man-made radioisotopes all nuclear power plants continuously
were never present in the oceans be- discharge small amounts of gaseous
fore the Nuclear Age; so, another and liquid radioactive wastes into the
common statement that seawater is biosphere. The Nobel laureate and
“naturally radioactive” actually calls physicist Andrei Sakharov asks that
for much more critical thinking. everyone learn the answers to two
Leading physicians, scientists, questions—What is a chromosome?
and engineers over the last 70 years and What does IR do to chromo-
have taught about the biological ef- somes? Michio Kaku, PhD, a college
fects of IR exposure, but their teach- physics professor, author, and public
ings have often gone unheard, espe- speaker, states that nuclear power is
the only form of energy required to
have an evacuation plan.
The Japanese macrobiotic writer
Eiwan Ishida’s 1989 book Genmai:
Brown Rice for Better Health, dis-
cusses the negative biological effects
of IR, as do the writings of Gabriel
Cousens, MD. Mike Gray, a Purdue-
trained engineer and co-author of
the screenplay for “The China Syn-
drome,” explains in his non-fiction
book The Warning, an account of the
Three Mile Island meltdown, that the
US nuclear industry developed its
technology years before the actual
risks of using nuclear power could be
known.
In 2006, the NAS published its
2nd volume of the BEIR VII report
(Biological Effects of Ionizing Ra-
diation), with expert analysis of se-
lected biological risks. In the 2012
documentary film The Atomic States
of America, Rosalie Bertell, PhD, a
mathematician and health researcher,
is asked if the concept that “there is
no safe level of IR” is stated in those
exact words in the BEIR VII report.
Dr. Bertell replies, “It’s in the math.”
In 2013, the American Medical
Association voted to call for more
US government testing to find out
how much IR is in the US food sup-
ply from the Pacific Ocean. Starting
in 2013, Santa Barbara physician Ste-
phen Hosea, MD, gave public speech-
es describing post-3/11 medical risks
for North Americans. The non-profit
group Physicians for Social Respon-
sibility educates people about prob-
lems and solutions associated with IR
exposure.
The noted radiation chemist Theo-
dore Rockwell, who worked first on
the Manhattan Project and then for
US Admiral Rickover in developing
nuclear power, explains in his auto-
biography that materials such as lead
panels that shield people against the
gamma form of IR only provide an
exponential level of protection. For
example, this means that a 2-inch lead
panel reduces IR, an additional 2-inch
lead panel reduces IR further, but no
www.OhsawaMacrobiotics.com •
amount of lead paneling reduces the
IR exposure to zero. Figures 1 and 2
give the mathematical relationships.
Figure 1: Common Exponen-
tial Function with Base 10
a = starting value of gamma radiation
y = a ● 10-X
x y
0 1000
1 100
2 10
3 1
4 0.1
5 0.01
etcetera that some IR remains in the water af-
x = number of times you add 2
more inches of lead shielding
(Each lead sheet is 2 inches thick.)
Figure 2
The value “x” could be the number
each time a 2-inch section of lead
shielding is added to protect against
gamma rays.
y-axis
y = a when x = 0
x-axis
The exponential decay patterns in
Figures 1 and 2 show why lead shield-
ing or air or water filtration reduces
but can never remove 100% of IR:
The x value decreases and approach-
es zero, but never reaches zero. This
is the math that explains why Admi-
ral Rickover, the greatest engineer of
modern times, built the world’s first
civilian nuclear power reactor un-
derground. In later years, physicists
Andrei Sakharov and Edward Teller
would agree with Rickover’s conclu-
sion that nuclear reactors should only
be built underground.
During my January 2014 phone
call to his internet radio show, Gary
Null, PhD, the noted author, health
researcher, Academy Award-nomi-
nated documentary filmmaker, and
public speaker, confirmed that all wa-
ter filtration methods have a limited
ability to remove IR. Unfortunately,
after 3/11, a vast number of water fil-
ter companies introduced new filters
to “remove” IR, without mentioning
ter filtration, even with the most out-
rageously expensive filters. So what
is a recommended solution for drink-
ing water that is 100% IR-free? Keep
in mind that each US state maintains
a list of state-certified analytic labo-
ratories. I did see one vendor website
where the water filter company post-
ed analytic laboratory results show-
ing a “zero” level of radioactive ce-
sium 137, but first, it would have to
be confirmed whether that analytic
laboratory is state-certified, and sec-
ond, any laboratory “zero” value for
any IR isotope raises questions, since
the standard laboratory practice for a
negative IR result is to assign the val-
ue of ND—not detected. I petitioned
Consumer Reports magazine to test
and rate the actual performance of any
air or water filters which claim to “re-
→ move” IR. Post-3/11, at my California
home, we buy deep spring water for
drinking, cooking, and tooth-brush-
ing; it is sold at 99 cent stores, Dollar
Tree, Trader Joe, and Smart & Final.
Deep spring water requires up to tens
of thousands of years to become con-
taminated with manmade IR.
With the above three paragraphs
of complexities in mind (the assump-
tions, the mathematics, and the in-
terference of politics and economics
with science), Fukushima’s third and
most important lesson comes from
Macrobiotics Today SUMMER 2014 25

“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
20th
Anniver-
sary
$17.95 plus $2.50 shipping
= $20.45
“A Trustworthy Guide
for anyone ready to embrace
the wisdom and great tastes
in macrobiotic cooking.”
—Meredith McCarty
“An Excellent and
Useful Cookbook.”
—Annemarie Colbin, Ph.D.
George Ohsawa
Macrobiotic Foundation
PO Box 3998
Chico, CA 95927
800-232-2372 or
530-566-9765
530-566-9768 fax
www.OhsawaMacrobiotics.com
26 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
two sources. First, in words attrib- of Ionizing Radiation, BEIR VII
uted by the New York Times in 1950 Phase 2, National Academies
to Albert Einstein: “[Einstein] said, Press, Washington DC, 2006.
in effect, that everything should be Ochiai, E, Hiroshima to Fukushima:
as simple as it can be, but not sim- Biohazards of Radiation, 1st ed.,
pler!” Second, as the journalist Walter Springer, NY, 2014.
Cronkite stated, “In seeking truth you
Rockwell, T, Creating the New World:
have to get both sides of a story.”
Stories & Images from the Dawn
of the Atomic Age, Author House,
KS, 2003.
References
Shannon, S, Good Health in a Toxic
Biddle, Wayne, A Field Guide to
World: Complete Guide to Fighting
Radiation, Penguin Group, NY,
Free Radicals, Grand Central, NY,
2012.
1994, (In Press, 2015).
Committee on Food Protection, Food
Shannon, S, Radiation Protective
and Nutrition Board, Radionuclides
Foods: A Menu for the Nuclear
in Foods, National Academy of
Age, Author House, KS, 2012,
Sciences, Washington DC, 1973.
2014.
Cousens, G, Conscious Eating, North
Sakharov, A, Memoirs, Alfred A.
Atlantic Books, Berkeley, CA,
Knopf, Inc., NY, 1990.
2000.
Sverdrup, HU, Johnson, MW, Fleming,
Duncan, F, Rickover: The Struggle for
RH, The Oceans: Their Physics,
Excellence, Naval Institute Press,
Chemistry, and General Biology,
Annapolis, MD, 2001.
Prentice-Hall, Inc., Englewood
Gray, M, Rosen, I, The Warning: Cliffs, NJ, 1942.
Accident at Three Mile Island, WW
http://www.nobelprize.org/nobel_
Norton & Co., NY, 1982.
prizes/medicine/laureates/1946/
Hachisu, NS, Japanese Farm Food, muller-lecture.html, retrieved
Andrews McMeel Pub., LLC, March 7, 2014.
Kansas City, MO, 2012.
http://www.psr.org/safe-energy/
Ishida, E, Genmai: Brown Rice for nuclear-power.html, retrieved
Better Health, Japan Publications, March 7, 2014.
Tokyo, Japan, 1989.
Interviews, mathematics professionals,
Los Angeles, CA, 2014. Maureen Roy has worked as a systems
Kingston, J, Natural Disaster and analyst in all health care settings.
Nuclear Crisis in Japan: Response Her MPH degree is from UCLA. She
and Recovery after Japan’s 3/11, has received macrobiotic counseling
from Cecile Tovah Levin and Warren
Routledge, NY, 2012.
Kramer, as well as acupuncture from
Kaku, Michio, Nuclear Power: Both
Mao Shing Ni, L.Ac., DOM, PhD.
Sides: The Best Arguments for and
She writes about nuclear power and
against the Most Controversial
human health on the Powerfist.US in-
Technology, WW Norton & Co.,
dependent news website.
NY, 1983.
Nakanishi, TM, Tanoi, K, Agricultural
Implications of the Fukushima
Nuclear Accident, 1st ed., Springer,
NY, 2013.
National Research Council of the
National Academies, Health Risks
From Exposure to Low Levels
Macrobiotic Cooking
Embracing Community
from The Great Life Cookbook
Priscilla Timberlake and Lewis Freedman, RD
C
ooking for friends is not as
scary as you might think! It
does not take a professional
chef to put together a healthy meal
for a group of people. When cooking
for a crowd, all you need is intention,
time, ingredients, a few large pots and
pans, and a cooking space you feel
good spending time in!
Providing a safe, cozy, intimate
place for people to relax and to
enjoy healthy food is a worthy and
rewarding endeavor. At our dinners,
guests sit at communal tables and
enjoy each other’s company. They
can catch up on local news and solicit
advice. Children scurry off to the
playroom to find their favorite toys.
Our devoted dog, Angel, is a beacon
of love and affection to all; whereas
our new six-toed kitten, Pepper, is a
total rascal.
We serve the entire meal. We
start with soup, then, a main plate of
5 or 6 dishes, and end with dessert.
With some questioning, as well as my
knack for remembering birthdays, we
find one or more guests to sing Happy
Birthday to each week.
Life is not always easy and
sometimes we go through difficult
times. The common practice of
gathering together for meals can
have a transformational effect on
a person. There is something that
happens energetically when people
www.OhsawaMacrobiotics.com •
come together with the intention of
promoting health and happiness. The
very common air becomes charged
with goodness. How healing it is to be
in the presence of others, reminding
us of our essential wholeness!
Hidden Values
I often get asked the question,
“How can you spend hours cooking
a meal that takes just minutes to
eat? What is the sense of that?” This
question sends my mind floating back
to a time when a group of Tibetan
Buddhist monks were invited to the
Cornell campus to create a sacred
sand mandala.
Macrobiotics Today
The monastery in Ithaca was
preparing for a visit from His
Holiness the Dalai Lama, and the
public was invited to observe. It was
quite an experience, watching these
monks focus. They used special
tools and containers of colored sand
to slowly create a large, meaningful
image. While the monks worked,
the atmosphere was tranquil. After
weeks of working on this majestic
piece of art, the monks scooped it up
into in a vessel, transforming it back
to sand, and released their creation
into Beebe Lake. What a lesson in
impermanence! We were told that the
monks’ sole objective was to cultivate
a pure motivation to benefit others.
You can probably sense where I’m
going with this. Offering healthy,
delicious food is a very practical way
to benefit others.
In addition to nurturing others,
cooking with mindfulness fosters
one’s own inner peace and joy. The
author of Full Catastrophe Living, Jon
Kabat-Zinn, shares that “Mindfulness
means paying attention in a particular
way; on purpose, in the present
moment, nonjudgementally.” What a
relief it is to simply focus on cooking.
This past fall, Alicia and I trekked
down to New York City, to spend a
day of mindfulness with Thich Nhat
Hanh, the venerable Zen Buddhist
Vietnamese master and visionary.
SUMMER 2014 27
Along with 1,000 other participants,
we ate lunch, mindfully chewing each
bite 30 times as instructed. We were
invited to meditate on all the beings
who put time and care into getting
us this precious food, including the
farmer, the trucker, the cook, etc. I
believe it is this kind of awareness
that is the foundation for the “great
life.” It was quite a validation to find
out that Thich Nhat Hanh, and all his
monks and nuns, eat a whole food
plant-based vegan diet!
There is an artistic, creative side
of cooking. Working with colorful
vegetables with amazing intricate
design patterns is a sensory delight.
Have you ever looked closely at the
cross section of a carrot or radish?
It is miraculous that something so
seemingly simple is, in essence, quite
intricate and beautifully organized. I
find inspiration and happiness in just
being able to work so intimately with
these lovely plant-foods.
Yellow Split Pea and
Corn Soup
Prep Notes: This is a perfect
summer soup. The split peas do not
need to be soaked and take only 2
hours to cook. Start the peas and then
prep everything else. An 8-quart pot
is needed.
4 cups yellow split peas
3 quarts water
6 small leeks
2 medium yellow onions, diced
small (~2½ cups)
4 medium carrots, diced small
(~2½ cups)
8 celery stalks, diced small
1 teaspoon sea salt
10 ears of corn, cooked and
kernels removed (~4½ cups of
kernels)
4 tablespoons wheat-free or
regular tamari
1. Rinse and drain split peas.
Place in a large pot, add water, bring
to a boil, and then turn down to a
simmer. Cook on low heat, covered,
28 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
for 2 hours, stirring and checking the 6 tablespoons kuzu, dissolved in
bottom of the pot occasionally. Split ¼ cup cold water
peas are easy to burn. Using a simple 6-8 scallions, diced small for
flame-tamer under the pot reduces the garnish
chance of burning the bottom.
1. Blanch snow and snap peas in
2. Prepare leeks by cutting
boiling water for 1 or 2 minutes. Cool
them entirely in half lengthwise and
immediately in cold water and drain.
cleaning thoroughly under running
2. Cut tofu into triangles, ½ inch
water. Separate the dark green top
thick, 1 to 1½ inches per side.
parts from the white bottoms, keeping
3. Heat some of the toasted sesame
both parts. Dice small. (~4½ cups)
oil in a large frying pan on medium
3. When the split peas are soft,
heat. Sauté as many tofu triangles as
add onions, carrots and white bottoms
will fit on the surface of pan. Cook
of leeks.
until brown on both sides and remove
4. Cook for 20 to 30 minutes,
from pan. Add a little more sesame
until vegetables are soft.
oil and continue sautéing until all the
5. Add salt and celery, and cook
tofu is cooked. Set tofu aside.
for 5 more minutes.
4. In the same pan, add a few
6. Add corn, the green parts of
tablespoons of water, and then add
leeks, and tamari. Taste the broth. You
ginger and garlic. Water sauté a few
can always add more tamari to taste,
minutes, adding small amounts of
but you can not take it out. Cook for
water as necessary.
10 to 12 minutes more.
5. Add tamari, maple syrup and
water.
Gingered Tofu Triangles 6. Bring liquid mixture to boil,
with Snap & Snow Peas and then reduce to simmer.
Prep Notes: Fresh peas make this
7. Add the tofu and simmer 5
dish absolutely delightful! If toasted
minutes, gently turning it over after 2
or 3 minutes.
sesame oil is not available, use
8. Slowly pour in kuzu mixture,
regular sesame oil. If kuzu powder
while stirring gently, to avoid
is not available, use 4 tablespoons
breaking up tofu. Simmer until
arrowroot. It is easy to make this oil-
cloudiness clears, for about 1 or 2
free. Instead of sautéing the tofu in oil,
minutes. Remove from heat.
use a few tablespoons of the tamari
9. Gently stir peas in with tofu
to coat the tofu. Place this tofu on a
mixture.
baking sheet and broil both sides until
10. Serve over rice and garnish
brown. If a broiler is not available,
with scallions.
then baking at a high temperature will
also work.
1 quart (¾ pound) fresh snap Long Grain Brown Rice
peas, trimmed 6 cups long grain brown rice
1 quart (¾ pound) fresh snow 12 cups water
peas, trimmed ½ teaspoon sea salt
4 pounds firm tofu
1. Rinse rice well.
2 tablespoons toasted sesame oil
2. In a 5 or 6 quart pot, bring rice,
(oil-free instructions in Prep
water and salt to boil.
Notes)
3. Turn down to simmer and
3 tablespoons fresh ginger root,
cover.
minced or finely grated
1 medium head garlic, minced 4. Cook on very low heat, covered
1 cup wheat-free or regular tamari for 50 minutes. Then let sit for 10
¼ cup pure maple syrup minutes or more before serving.
6 cups water
 Rye Field, North Dakota
© 2014 Eden Foods 07168

NO - Irradiation, Preservatives, Toxic Additives, Food Colorings,

Refined Sugar, Genetically Engineered experiments (GMOs), etc.

400+ foods & 1,125 free recipes edenfoods.com | 888-424-3336

www.OhsawaMacrobiotics.com •
Macrobiotics Today SUMMER 2014 29
 The Great Life Cookbook Steamed Cauliflower,
by Priscilla Timberlake and Lewis Freedman, RD Kale, and Green Beans
Coddington Valley Publishing 2013. with Pesto
Prep Notes: Make the pesto
Priscilla Timberlake and Lewis Freedman are authors of a new book, The Great first and keep it tightly covered in
Life Cookbook. The WOW factor in this book is off the charts! Here are some of the refrigerator. The pesto is also
the things that are truly impressive. delicious on noodles.
1. The title, The Great Life Cookbook, is reflective of macrobiotics, which 2 medium heads cauliflower
means “Great Life.” 2 bunches kale
2. The recipes are good for potlucks. 1½ pounds green beans
3. Full color photos are on every page. There is even a photo of equipment!
4. The book is printed on recycled paper. 1. Separate cauliflower into large
5. There are twelve chapters organized by month. bite-sized flower sections.
6. Each chapter contains a complete meal from soup to entrée to dessert. 2. Remove the bottom of the kale
7. All recipes are gluten-free. Oil-free options are included for the few reci- stems. Cut leaves into large bite-sized
pes that suggest using oil. Most recipes use nuts and seeds rather than oils. pieces.
8. The book is dedicated to Master Sai Mai (an internationally known and
3. Remove tips and tails from the
respected spiritual teacher). Authors have pledged a portion of the book’s
proceeds to the organization Just One Hunger Initiative, which feeds chil- green beans. Cut into lengths to match
dren in the slums of India. the kale and cauliflower.
4. Steam cauliflower, kale and
Priscilla and Lewis live in upstate New York and have for the last 17 years, green beans separately for 5 to 7
hosted vegan macrobiotic diners in their home. Raising and homeschooling four
minutes. Pay attention to not over-
children, Priscilla, a wellness instructor at Cornell University, and Lewis, a reg-
istered dietician, have cooked and presented thousands of meals. Embracing a cook.
whole-food, plant-based, macrobiotic dietary plan, they have done more than Pesto
feed hungry people. They have been a hub of the community, hosting weekly 2 cups fresh basil leaves
gatherings of upwards of twenty people that have included celebrities such as ¾ cup parsley without stems
Dr. T. Colin Campbell. ¾ cup walnuts lightly toasted
This book is a beautiful art book to enhance your coffee table. But you will
2 cloves garlic, minced
want to keep it in your kitchen and use throughout the year. In addition to the
twelve full meals in each chapter, there are many articles in the book to educate 1 tablespoon brown rice miso
and enlighten. Physician Mark Hyman, contributed “How eating at home can Pinch of sea salt
save your life.” Lewis writes on how eating a rainbow color of vegetables is like ¾ cup of water
medicine. Priscilla shares that she has been inspired from teachers ranging from 1. Blend or use a food processor to
macrobiotic leaders Michio and Aveline Kushi to spiritual teachers His Holiness
the Dalai Lama and Zen Buddhist Vietnamese master Thich Nhat Hanh.
combine all of the pesto ingredients.
As a cook and cookbook author myself, I recognize the hard work put into 2. Place a heaping teaspoon of
this book in order to be thorough—the list of foods, the how to cut vegetables, pesto on each serving of vegetables.
the tips and preparations. There is a list of ten less-common ingredients to stock
in the kitchen that includes such items as sea salt, miso, and brown rice syrup.
There is a photo of a yam cut into different size cut from large chunks to tiny Cherry Almond Layered
mince cuts. Everything is there. Mousse
Every macrobiotic book carries its author’s voice. Some books portray Prep Notes: The cherry bottom will
macrobiotics as the balanced nutrition regime that heals and energizes. Oth- take a few hours to set. The almond
ers focus on its gourmet qualities. The Great Life Cookbook speaks about these pudding will take 1 hour to set in the
ideas, true, but even more, it highlights that healthy macrobiotic eating is truly refrigerator. This recipe makes 22 to
the foundation for a great life. 24 parfait glasses, small bowls, or
Great life includes all the aspects from nutrition, to delicious food, to family, cups. Agar powder can be substituted
to community, to dedication to a higher purpose. From the first page to the last,
there is a sense of wonder and joy about living a great life.
for the flakes, at ¼ the volume. If
This is a book worth owning. See www.thegreatlifecookbook.com for more using the powder, whisk longer and
information. Use the code “Macrobiotics Today” to receive 25% off! thoroughly to avoid clumping. When
putting together a shopping list,
– Book Review by Julia Ferré
(continued on page 35)

30 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com

Community Resources Network
Listings are supplied by the individuals and have not been verified by Macrobitoics Today.
Readers are encouraged to use their own judgment in deciding whether to use the services and/or products listed.
ARIZONA
Prescott: David Jackson, Macrobiotics of Arizona, PO Box
12412, Prescott, AZ 86304; macjac76@hotmail.com; 928-
776-8364 • Counseling, Lectures, Cooking Classes.
Prescott: Prescott: Cynthia Vann, GMCS, PO Box 10130,
Prescott, AZ 86304; 928-778-3351; cvann@cableone.net
• Counseling, lectures, cooking classes. Unique Physical,
Personality Iridology and Sclerology diagnosis techniques.
Find toxins (microwave/radiation/drug poisoning, heavy
metals), weakened or clogged arteries, pre-aneurism condi-
tions. Kushi Institute and Macrobiotics America trained.
Sedona: Pearl Pardee, Thai Spices Natural Restaurant and
Cooking School, 928-821-3377; www.ThaiSpices.com;
info@thenaturalcookery.com • Serving “Nutritious Made
Delicious” foods with Pearl’s cooking techniques using
Herman and Cornellia Aihara’s macrobiotic principles.
Available for Lunch, Dinner, cooking classes for groups or
private sessions, parties facilities, and overnight stays.
Scottsdale: Vesna Cupara-Peters, MindBody Medicine Center,
www.MindBodyMC.com; vesnacupara@cox.net; 480-607-
7999 • Macrobiotic Counselor.
CALIFORNIA
Bay Area/Marin: Meredith McCarty, Healing Cuisine,
P.O. Box 2605, Mill Valley, CA 94942; 415-272-5525;
www.healingcuisine.com • Food Coaching, Cooking
Classes, Lectures since 1977. Ask me about Multi-Pure
Water Purifiers. Co-directed Eureka Macrobiotic Center
for 19 years, former Associate Editor for Natural Health
magazine, award-winning cookbook author.
Berkeley: Michael Bauce; Michaelmacro@gmail.com; 510-
841-5420; Berkeleymacrobiotics.blogspot.com • Cooking
classes adults/children. Consultations.
Chico: George Ohsawa Macrobiotic Foundation, PO Box
3998, Chico, CA 95927; 800-232-2372 or 530-566-9765;
www.OhsawaMacrobiotics.com • publisher and conducts
the annual French Meadows Summer Camp each July.
Fairfax: Kerry Loeb, Alternative Health Services, 20 Hickory
Road, Fairfax, CA 94930; 415-454-6055 • Counseling,
Shiatsu, Classes.
www.OhsawaMacrobiotics.com •
Hollywood: 7th Element Services; 818-512-9195;
www.the7thElement.com; cooking4life@gmail.com •
Macrobiotic chefs and teachers Jeanne and Patrick Grosset
are graduates of the Kushi Institute. Providing Macrobiotic
education (personal or group), private chef and food ser-
vices, lifestyle coaching, catering and more!
Los Angeles area: Seed, 1604 Pacific Avenue, Venice, CA
90291; 310-396-1604; www.seedkitchen.com • Organic,
vegan, macrobiotic cafe by Eric Lechasseur, renowned
international macrobiotic chef, and Sanae Suzuki, Kushi
Level 4 graduate macrobiotic counselor/educator. Open
daily, Macrobiotic Community Night once a week, Event
info: www.loveericinc.com.
Los Angeles area: Macrobiotic B & B; 626-806-1060;
eliztotalwelness@aol.com • Close to all main attractions
and beaches. Stay includes macrobiotic meals, also cook-
ing classes, and consultations are available from Elizabeth
Gamboa, a graduate from Kushi Institute, Level IV. Call
for more information.
Oroville: David & Cynthia Briscoe, Macrobiotics America/
Macrobiotics Global, 1735 Robinson St, 1874, Oroville,
CA 95965; briscoe@macroamerica.com; 530-282-3518 •
Interactive internet courses for home learning. Certified
counselor and cooking teacher career programs. Excellent
macrobiotic guidance by phone, in person, and online.
Palo Alto: Peninsula Macrobiotic Community, Gourmet
Vegetarian Dinners held Mondays, 6:30 pm, at the First
Baptist Church, 305 N. California Avenue, Palo Alto •
phone 650-599-3320 for reservations.
San Diego: Jean Richardson, Gold Mine Natural Foods,
13200 Danielson St, Suite A-1, Poway, CA 92064; 858-
537-9830; www.goldminenaturalfoods.com • Macrobiotic,
organic, & heirloom quality foods, non-toxic household
& body-care products, books & cookware. Exclusive im-
porter of Ohsawa®, the most trusted name in macrobiotic
foods. Free catalog, fast, friendly service: 800-475-
FOOD(3663).
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.
Macrobiotics Today SUMMER 2014 31
Westlake Village: Diane Addison, Health Essentials for
Natural Living, 4607 Lakeview Canyon #101, Westlake
Village, CA 91361, 818-706-1888, 800-653-8881, Diane@
DianeAddison.com, www.DianeAddison.com • Personal/
private macrobiotic natural foods chef; cooking classes.
Products include safe, traditional, far-infrared Heavenly
Heat Saunas, Lympholine Rebounders, water and air filters
and hand-poured soywax candles with pure essential oils.
FLORIDA
Coral Gables (Miami): Sandy Pukel, Holistic Holiday at Sea,
434 Aragon Avenue, Coral Gables, FL 33134; 305-725-
0081; oakfeed1@aol.com • 43 years experience offering
Macrobiotic Counseling. Plus vacations with a purpose:
relaxing, educational and spiritual—the ultimate gift for
your body, mind, and spirit. Contact 800-496-0989 or see
www.atasteofhealth.org.
Fort Lauderdale: Gayle Stolove, BS, RN, LMT, Wholly
Macro; 954-764-6371; whollymacro@bellsouth.net; www.
whollymacrobiotics.com • KI Graduate, Personal Chef,
Food Delivery, Classes, Consultations.
Melbourne: David Kerr, Zen Macrobiotic Dojo, 119 East
Brevard Drive, #B, Melbourne, FL 32935; 321-725-4067;
dajokerr@msn.com • Philosopher, writer, scholar, histo-
rian, 39 years macrobiotic.
Miami: Verne Varona, vernevarona@earthlink.net • Senior
Consultant. Author of Nature’s Cancer-Fighting Foods and
Macrobiotics for Dummies (Wiley, April ‘09).
Sarasota County: Judy & Larry MacKenney, 941-488-9509
or 941-525-4916; www.harmonyhavenhealingarts.com;
LMacKenney@gmail.com • Kushi Institute faculty, ASAT
certified holistic health counselors, 21-year cancer survi-
vor/thriver (free DVD), Aveline Kushi Award recipient,
compassionate macrobiotic counseling, hands-on cooking/
menu planning, personalized workshops, potucks, travel
extensively.
GEORGIA
Atlanta area:Victoria Barayev, 678-437-5668; macroandyou@
gmail.com; www.macrobioticsandyou.com • Macrobiotic
consultations, group/private cooking classes, potlucks.
HAWAII
Big Island: Diane Koerner, 808-651-7988;
diane@HawaiiHealthGetaway.com for holistic health
retreats; www.vrbo.com/90588 for environmentally-safe
vacation cottage.
Honolulu: Kathy Maddux, 3368 Paty Drive, Honolulu, HI
96822; 808-988-7374; ktymdx@yahoo.com • Chef, cook-
ing class instructor, nutritional and lifestyle consultant.
32 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
IDAHO
Hayden Lake: Jill Mikael, Go Mac; jimikael@cs.com; 208-
772-6240 • Hatha yoga instruction, macrobiotic cooking
classes, consultations.
ILLINOIS
Chicago: Dr. Jay Stone, D.C.H., M.B.A., 3166 North Lincoln,
Suite 206, Chicago, IL 60657-3119; 773-665-4623;
www.DrJayStone.com • Clinical Hypnotherapy,
Macrobiotic counseling, instruction, cooking classes.
Mt. Prospect: Steve Nakon, 104 S George Street, Mt. Pros-
pect, IL 60056; 847-590-1221; www.northwestyoga.org
• Northwest Yoga – Classes, Workshops, Retreats, Indi-
vidual Consultations.
KENTUCKY
Bowling Green: Gretchen Collins, 270-783-8245 or 415-710-
3453 (cell), gretchenvcollins@aol.com • Macrobiotic study
group, lectures, workshops, cooking classes, potlucks.
LOUISIANA
New Orleans: Phyllis Parun, Foundatin for the Macrobiotic
Way; 504-949-8876; pbpworld@yahoo.com • E-tutorials,
Meditation, Effortless QI Exercise, Diet, Consultations.
MARYLAND
Bethesda: Michael Rossoff, L.Ac., 45 years experience;
www.michaelrossoff.com. Counseling, acupuncture, and
lectures. For counseling call Michael’s office in North
Carolina at 828-258-1883; www.MichaelRossoff.com •
For lectures, cooking classes and more, contact call Juliette
Tahar at www.HealthyLivingInc.org or 202-337-0362.
MASSACHUSETTS
Boston: Warren Kramer, 28 Perthshire Road, #2, Brighton,
MA 02135; 617-562-1110; WarrenKramer@Live.com;
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.
Fair Haven: Dorothy Rogers, 166 Main Street, Fair Haven,
MA 02719; 508-990-0316; leorg@aol.com • Shiatsu,
Macrobiotic Counseling/Cooking, Yoga, Bed and Break-
fast.
Stockbridge: William Klenk; www.9starki.com/will.htm;
wfk858@hotmail.com; 617-620-0968 • Counseling, Me-
dicinal or Gourmet Cooking, Cooking Classes, Shiatsu.
Western Massachusetts: Yukiko Sato; Pittsfield, MA 01201;
413-464-4772; theberkshirevegan.blogspot.com;
berkshirevegan@gmail.com • Cooking Classes, Meals,
and Desserts. Will travel.
MICHIGAN
Westland: Valerie Wilson, MacroVal, 6106 N Berry Street,
Westland, MI 48185; 734-722-4553; www.macroval.com;
val@macroval.com • Hands-on cooking classes since 1997.
Lifestyle counseling, Instructional DVDs/recipes, Food to
go, Pot luck dinners, holiday events, Author “Perceptions
In Healthy Cooking.” Hosts “Healthy Cooking with Mac-
roVal” radio show on BodyMindSpiritRadio.com.
MINNESOTA
Minneapolis: Gabriele Kushi, BFA, MEA, CHHP, AADP,
Minneapolis, MN 55416; 612-834-1476; 952-915-1476;
www.kushiskitchen.com; gkushi@kushiskitchen.com •
Longdistance macrobiotic certified health coaching, Cook-
ing DVDs, author.
NEW MEXICO
Albuquerque/Santa Fe: Jane Steinberg, Absolutely Macro;
macrojane@hotmail.com; www.absolutelymacro.com; 505-
474-3896 • Individualized cooking instruction, macrobiotic
counseling, Strengthening Health/Philadelphia Graduate;
PCRM certification.
NEW YORK
Manhattan, NYC: Carol Anne Wasserman, www.GetHealthy-
WithCarol.com • Specializing in weight loss via the use of
whole and natural foods. Fad diets don’t work; eating well
does! Visit website for more info and delicious recipes.
New York City: Dan Becker, TCM Certified; 212-496-6200,
646-812-7810; www.holisticchef.biz, becdan@gmail.com
• Macrobiotic Consultations / Holistic Chef Services .
New York City: Marcia Berry; mcberry@nyc.rr.com; 347-
429-0997 • Macrobiotic counseling. I make house calls.
Cooking classes. Workshops throughout NYC. Visit my
website at www.berryhealthyeating.com.
New York City: Michelle Rose; 347 371 1173; www.
rosepetalz.com; michelle@rosepetalz.com • Macrobiotic
Personal Chef: In-home cooking and consulting.
NORTH CAROLINA
Asheville: Michael Rossoff, L.Ac., Macrobiotic Association,
52 Rollingwood Road, Asheville, NC 28805; 828-258-
1883; www.MichaelRossoff.com; www.MacroStudies.com
• 45 years experience, macrobiotic counseling, acupunc-
ture, special classes.
Asheville: Lino and Jane Stanchich, 101 Willow Lake Drive,
Asheville, NC 28805; www.greatlifeglobal.com; 828-299-
8657 • International Macrobiotic Teachers-Counselors,
Licensed Nutritionists, Authors, Aveline Kushi Award
Recipients, offer consultations, classes, and seminars
worldwide. Lino, a Licensed Massage-Bodywork Thera-
pist, Member of Kushi Institute Macrobiotic Educators
Association, is Multi-lingual.
www.OhsawaMacrobiotics.com •
Asheville: Warren and Marquita Wepman, 16 Spring Hollow
Circle, Asheville, NC 28805; warrenwep@hotmail.com;
828-299-7999; Winters: 490 Tilford W, Deerfield Beach,
FL 33442; 954-708-2596 • Kushi Institute Graduates,
Macrobiotic Educators’ Association (MEA), lecturers,
teachers. For Warren’s cookbook: “A Man in the Kitch-
en,” a man’s macrobiotic guide to preparing meals, send
check for $23.45 (postpaid) to Warren Wepman.
Saluda: Holistic Holiday at Sea, Sandy Pukel and John
Belleme, PO Box 457, Saluda, NC 28773; 800-496-0989
or 305-725-0081; www.atasteofhealth.org • Vacations
with a Purpose: Relaxing, Educational and Spiritual. The
Ultimate Gift for your Body, Mind, and Spirit.
NORTH DAKOTA
Fargo: Tochi Products Health Food and Specialty Products,
1111 2nd Avenue North, Fargo, ND 58102; 701-232-7700
• Health foods, specialty products, organic merchandise,
macrobiotic essentials.
OHIO
Cleveland: François Roland, Cleveland Macrobiotic Center,
1793 Radnor Road, Cleveland Heights, OH 44118;
216-371-3222; www.ClevelandMacrobiotics.com;
macrocenter@yahoo.com • Macrobiotic health counseling,
lecture programs, cooking classes.
Cleveland/Columbus: Osbon Woodford, 2273 Riverside
Drive, Lakewood, OH 44107; 216-280-0714; fax 216-221-
0565; osbonwoodford@gmail.com • Macrobiotic/spiritual
counseling, cooking classes, massage, shiatsu.
Columbia Station: Harriet Bhumi Russell, Bhumi’s Yoga
& Wellness Center, 19322 East River Road, Columbia
Station, OH 44028; 440-236-6366; www.BhumiYoga.
com; www.BhumiInternational.com • Lifestyle Coaching,
Shiatsu, Yoga, Macrobiotics/Ayurveda, Retreats.
OREGON
Portland: Margo Massoud 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
Devon: Sheri-Lynn DeMaris, M.Ed.; teawithsheri@aol.com;
www.teawithsheri.com; www.cedartreebooks.com;
610-995-0595 • Macrobiotic Cookbook/DVD, Cooking
Instructor, Lecturere, KI4 Graduate.
Philadelphia: Denny Waxman and Susan Waxman, 1223 S.
2nd Street, Philadelphia, PA 19147; 215-271-1858; www.
dennywaxman.com • Macrobiotic counseling in person or
by Skype, cooking instruction, and menu planning. Author
of “The Great Life Diet.”
Macrobiotics Today SUMMER 2014 33
Philadelphia: Strengthening Health Institute, 1149 N. 3rd
Street, Philadelphia, PA 19147; info@strengthenhealth.org;
215-238-9212; www.strengthenhealth.org • Strengthening
Health Institute offers a wide-range of educational pro-
grams to support and nurture your personal or professional
macrobiotic practice.
Pittsburgh area: Rosemary Traill, Cooking Green with Rose-
mary; macrorose@msn.com; 412-741-5167;
www.cookinggreenwithrosemary.com • Cooking Classes,
Consultations, Lectures, Food is Elementary Educator.
TEXAS
Austin: Casa de Luz Center for Integral Studies, 1701
Toomey, Austin, TX 78704; 512-476-2535; fax 512-476-
0198; natalia@casadeluz.org; www.casadeluz.org • Studies
in Macrobiotics, Classrooms, Auditorium, Consultation
Rooms available for rental, Books/MB housewares store,
Macrobiotic Breakfast, Lunch, and Dinner prepared daily.
Yoga, Meditation, Tai Chi and other wholistic practices.
Austin/Dallas: Christy Morgan, Author Blissful Bites;
info@theblissfulchef.com; www.theblissfulchef.com
469-444-0822; • Vegan macrobiotic chef, available for
travel, classes, coaching.
Dallas: Macrobiotic Center at Lake Texoma, Margaret
Lawson, 129 Deer Crossing Drive, Pottsboro, TX, 75076;
macrobioticteacher@gmail.com; www.macrobioticcenter.
com; 903-786-9100 • Macrobiotic cooking classes, B&B,
counseling, macrobiotic supplies, cookbooks.
UTAH
Salt Lake City: Sylvia Ruth Gray, Strictly Macrobiotics
Vegan B&B; 801-521-7936; sylviaemail@gmail.com •
Consults/teaching in the spirit of Ohsawa/Aihara.
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.
34 Macrobiotics Today • SUMMER 2014 www.OhsawaMacrobiotics.com
INTERNATIONAL
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.
au • Cooking Courses, Macrobiotic Counseling, Potlucks,
Accredited Journey Practitioner.
AUSTRALIA—Perth Hills: Macrobiotics WA, Western
Australia; +61 433 782 576; rkustka@gmail.com; www.
macrobioticswa.blogspot.com.au • Macrobiotics/Health/
Nutrition Consultations tailored to your individual needs.
Find balance in diet, exercise, emotional and spiritual well-
being. Cooking tuition. Private cooking. Food delivery.
BELGIUM—Sabine Martens, Hoefijzerlaan 58, 8000
Bruges, 0032 - (0)50/38 24 29, 0032 - (0)474/68 77 57;
info@sabinemartens.be; www.sabinemartens.be
• Pharmacist, macrobiotic counselor, group and private
cooking classes.
CANADA—Alice Fava; Macrobiotic Center of Toronto;
www.torontomacrobiotics.com; alicefava@rogers.com;
416-932-1222 • Macrobiotic health consultations, cooking
instruction, meals; MEA member.
CZECH REPUBLIC—Bob Carr, 143 Zamecka, 74757
Slavkov u Opavy; RobertNCarrJr@hotmail.com; +42-
774-757-212 • Macrobiotic Counselor, teacher, shiatsu,
consultations (live, e-mail, Skype).
ISRAEL—Sheldon and Ginat Rice, Jerusalem, Israel;
www.TheRiceHouse.com; shelgin@netvision.net.il;
9722-566-9367 • Consultations, Accommodations, Semi-
nars, Cooking, Shiatsu, Numerolgy, 9*Ki, Coaching.
MEXICO—Cuernavaca, Mor.: Linda Moscona; U.S. tele-
phone 1-917-969-4565; lindamoscona@mac.com • “Be the
change you want to see in the world.” Mahatma Gandhi.
WORLDWIDE & regularly MA, NY, NJ, CT, ME—John
Kozinski; 413-623-5925; www.macrobiotic.com • 37
years/30,000 students, Current/Progressive/Integrated
Macrobiotic Classes & Health Consultations, Qigong,
& Shiatsu (only Kushi Institute Teacher with 27 years
uninterrupted tenure as of April 2013 resignation). Home
Office: Becket, MA.
To advertise, contact:
530-566-9765
gomf@earthlink.net
or: www.OhsawaMacrobiotics.com
 (continued from page 30)
notice that the following ingredients
are used more than once: cherries,
cherry juice, brown rice syrup, maple
syrup, agar-agar, and almond extract.
Cherry Bottom
1½ quarts sweet cherries, pitted
and cut in half
1½ quarts of 100% cherry juice
(tart works the best)
1 cup brown rice syrup
½ cup pure maple syrup
Juice of 1 large lemon
½ teaspoon sea salt
9 tablespoons agar-agar flakes
1 teaspoon almond extract
3 tablespoons arrowroot powder
dissolved in 3 tablespoons of
water
1. In a medium-sized pot, com-
bine the cherries, cherry juice, syrups,
lemon juice and salt. Bring to a boil.
2. Whisk in agar-agar and boil
steadily for 5 minutes.
3. Reduce heat to simmer. Whisk
in almond extract and arrowroot
mixture. Continue stirring and
simmering for 1 to 2 minutes. Remove
from heat.
4. Cool for 30 minutes. Then pour
½ cup of mixture into each parfait
glass or small bowl. Allow to cool
and set before adding pudding.
www.OhsawaMacrobiotics.com •
Almond Pudding
1½ quarts unsweetened almond
milk French
¾ cup brown rice syrup
8 tablespoons agar-agar flakes Meadows
1 teaspoon almond extract
1½ cups raw almonds Summer
Camp
¾ cup pure maple syrup
1. Blanch and remove the skins
from the almonds. To do this, bring 1 July 26-August 3, 2014
quart of water to boil, add almonds,
let boil for 5 minutes, and then place
them in cold water. Squeeze the
almonds between your fingers to
remove the skins. Discard the skins.
2. In a pot, mix together almond
milk and rice syrup. Whisk in agar-
agar and boil for a few minutes until
the flakes dissolve.
3. Stir in almond extract and
remove from heat.
4. Let mixture set for 1 hour or
longer. Refrigeration speeds up the
process.
5. After mixture has set, puree
mixture together in a blender with • Superb vegan macrobiotic
almonds and maple syrup until meals
smooth. • Talks on improved well-being
6. Distribute on top of cooled • Excellent children’s program
cherry mixture.
• Hiking and nature walks
Topping • Swimming in lake and stream
1½ cups toasted slivered
almonds
• Nightly campfires: dancing, story-
telling, variety shows
1 pint cherries, pitted
• Spacious, pristine wilderness
1. Garnish each parfait with a • Legendary co-ed volleyball
pitted cherry and a circle of toasted • Workshops, cooking classes
slivered almonds.
• Solitude, peace, and quiet
Priscilla Timberlake and Lewis
Register
Freedman have hosted macrobiotic Today!
vegan dinners in upstate New York
for almost 20 years. Priscilla teaches Join us for our 45th Annual Ad-
cooking classes at her local coop- venture in Northern California’s
erative market and is a wellness in- High Sierra. Full information is
structor at Cornell University. Lewis available at our website.
teaches yoga and stress management Kitchen work exchange/study
at Cornell and is an instructor in the available.
T. Colin Campbell Foundation and
eCornell Plant-Based Nutrition pro- www.OhsawaMacrobiotics.com
gram. For more information, visit gomf@earthlink.net
www.TheGreatLifeCookbook.com. 530-566-9765
Macrobiotics Today SUMMER 2014 35
George Ohsawa
Macrobiotic Foundation
1277 Marian Avenue
Chico, CA 95928-6914
www.ohsawamacrobiotics.com
or current resident
George Ohsawa
Macrobiotic Foundation
• promotes George Ohsawa’s teachings
• publishes books, including Acid and Alkaline,
Food and Intuition 101, and Zen Macrobiotics
• hosts the annual French Meadows camp
July 26-August 3, 2014 (early arrival July 25)
• publishes Macrobiotics Today quarterly
• provides access to macrobiotic counseling
• provides resource connections to people
• maintains a presence on the world wide web at
www.ohsawamacrobiotics.com
• has two e-mail addresses: gomf@earthlink.net
and gomf@OhsawaMacrobiotics.com
• offers discounts to members
George Ohsawa
Macrobiotic Foundation
800-232-2372; 530-566-9765
e-mail: gomf@OhsawaMacrobiotics.com
website: www.OhsawaMacrobiotics.com
PRESORTED
STANDARD
U.S. POSTAGE PAID
CHICO, CA
PERMIT No. 1709
Membership
Members of the George Ohsawa Macrobiotic
Foundation receive a year’s subscription to Macro-
biotics Today, discounts on book purchases, informa-
tional mailings, and the joy of contributing to contrib-
ute in the Foundation’s efforts to spread macrobiotics
throughout the world. More information may be found
online at www.OhsawaMacrobiotics.com.
Make check or money order payable to G.O.M.F. and send to:
Macrobiotics Today at the address above.
U.S. membership fee, $25 per year;
elsewhere, US$40 (air mail)
Name _________________________________________
Address _______________________________________
City _____________________________ State ________
Zip ___________________
New member ______________ Renewal ____________
Fee $_____________________ Donation ____________