Denny Waxman has been a macrobiotic counselor since the 1970s and is one of the founders of American Macrobiotics. He has changed the food narrative away from a diet dependent upon animal & dairy foods. From the Mid-Atlantic Summer Camp, to opening Essene Market, and directing the Kushi Institute, he has been a pioneer of macrobiotics. His notoriety came after Dr. Anthony Sattilaro overcame cancer and credited Denny for saving his life in his book, Recalled by Life. Denny has written several books and teaches globally.
Director & Executive Chef
Susan Waxman has dedicated her life to understanding the energetic nature of foods, cooking styles, and creating dynamic, healthful meal plans. This has allowed her to merge teaching and macrobiotic cooking that provides healthy, tasteful options for many clients looking to improve their health and perspective on life. Her expertise with ingredient selection, kitchen and pantry design, menu planning, and meal preparation are the foundation of her unique international macrobiotic cuisine.
Michele Mrak serves as the administrative director for SHI Macrobiotics and has been practicing macrobiotics for more than 20 years. She has studied the health benefits of plant-based diets and has taught macrobiotic cooking for many years, including her work in Portland Maine at the Cancer Community Center and at Goodall Hospital in Sanford, Maine.
Teron Meyers has followed a plant-based diet for over a decade. He discovered macrobiotics in 2013 after being referred to Denny’s counseling because it helped a family friend. Graduating from Pennsylvania State University, he worked in pharmacy and insurance. These industries proved that client interests aren’t always a priority, so he quit a well-paying job to serve as administrative manager for SHI to oversee fundraising, event planning, and enrollment.
Patrick M. Riley has been an advocate of natural health care since 1978. A graduate of La Salle University in Philadelphia, Patrick pursued studies in macrobiotics, shiatsu and related health subjects at the Kushi Institutes in London, England and Boston, MA in 1982. Following a brief employment in the natural food industry, he co-founded the Bucks County Macrobiotic Center in Langhorne, PA. It was here at the community level that Patrick refined his skills as a teacher, therapist and counselor.
Warren Kramer is an internationally recognized macrobiotic counselor, educator and cooking instructor. For the past 23 years, he has studied and lived the macrobiotic way of life. Warren teaches the macrobiotic approach to health and wellness, including principles of food selection and preparation, exercise, work and personal relationships. Warren has had the unique opportunity of working personally with both Michio Kushi and Denny Waxman.
Michelle Nemer has been involved with Macrobiotics since 1984. She was trained personally and certified by Michio Kushi, Shizuko Yamamoto, and Denny Waxman. She served as a core faculty member, counselor and program coordinator at the Kushi Institute in Massachusetts before joining the faculty at The Strengthening Health Institute. She is also a previous Director of Education at The Macrobiotic Center of New York. Michelle is based in Northern California.
What is macrobiotics? Macrobiotics is a system of holistic principles and dynamic practices that guides choices in nutrition, activity, and lifestyle for physical, emotional, mental, social, and environmental health.
Mo-Fr: 10:00a-4:00p EST
The Strengthening Health Institute admits students of any race, color, religion, sex, age, handicap and national and ethnic origin.