SHI’s 1st Annual Fall Macrobiotic Conference (Recordings)
Power of Foods: Adapting Macrobiotics to Our Locality & Traditions
Did you miss out on our Fall Macrobiotic Conference? If so, watch the REPLAY! From the comfort of your own home, and at your own pace, immerse yourself in 21 hours of the best macrobiotic education on the planet. Each day included master classes, that provided participants with fresh and unique content from internationally renowned teachers. Our special group of presenters are all aligned in an open and modern approach to macrobiotics that allows for the practice to be more effective and enjoyable.
How Is This Conference Different?
- Unified Approach to Macrobiotics – World-renowned macrobiotic teachers, chefs and counselors have come together to build the ultimate macrobiotic practice guide.
- International Practice – Macrobiotics draws on the diets and lifestyle practices of the world’s long-standing civilizations. Anyone and everyone can learn how to adapt macrobiotics to their life.
- Cooking Classes with Common Ingredients – Cooking lessons will include simple recipes with easy ingredients that anyone can find in their local grocery store and make at home.
Macrobiotic Teachers
Denny Waxman – Macrobiotic Author, Speaker & Counselor
Denny Waxman has been a macrobiotic counselor since the 1970s and is one of the founders of American Macrobiotics. 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.
- Author of Ultimate Guide to Eating for Longevity & The Complete Macrobiotic Diet
- Macrobiotic Counselor
- Former Kushi Institute Director
- Founder of SHI Macrobiotics, Formerly Known as Strengthening Health Institute
Susan Waxman – Macrobiotic Counselor, Cooking Instructor & 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.
Martin Halsey – Macrobiotic Counselor, Educator, & Cooking Instructor
Martin Halsey is American living in Italy and is a husband and father of three girls. After receiving his degree in biology and studies of nutrition he became interested in holistic healing and macrobiotics. He has been involved in numerous macrobiotic projects throughout the world and was closely associated with Michio Kushi. Martin is the founder and principle teacher of The Milan School of Natural Cooking and Healing, founded in 1996. In 2012 the school received recognition as a training body for Natural Cooking and Food Therapy from the Lombardy Region and since 2015 it has been recognized nationally for the inclusion of its members in the professional registers of Holistic Therapists and Holistic Chef.
Martin has over 40 years of experience in the field of macrobiotic healing and is one of the world’s leading experts. Every year he sees hundreds of people in consultation and often manages to solve problems for which traditional medicine has no answer. He is the author of 20 books, numerous video training programs and has created countless courses, lectures and workshops. To learn more about the school and its international activities, visit www.lasanagola.com.
Laura Castoldi – Macrobiotic Chef & Cooking Instructor
Hello, my name is Laura, I am 48 years old, I have two children, Benedetta (17) and Giovanni (14) and I am a former professional translator and English teacher for kids.
In 2008 and 2012 I was diagnosed with breast cancer and the second time I decided to play an active role in my recovery. It was then that I realized how food could play a crucial role, either positive or negative. I therefore decided to make some major changes in my diet and to dedicate my life to explore the power of food and healthy cooking, which I consider an occasion to play with colors, flavors, perfumes and textures, but also an opportunity to share my experience with people, to take care of myself and others.
I decided to go back to school and I attended “La Sana Gola” in Milan, where I am still studying (I think I will never stop learning by my teacher and mentor Martin Halsey) and where I work as a teacher.
I have also created “I buoni sani,” my life project which includes a small macrobiotic restaurant, cooking classes, conferences and macrobiotic counseling.
I love traveling around the world, I love arts, reading and above all, I love writing, which helped me overcome many difficult situations in my life.
Michelle Nemer – Macrobiotic Counselor & Educator
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.
Patrick Riley – Macrobiotic Counselor, Educator, & Shiatsu Therapist
Warren Kramer – Macrobiotic Counselor, Educator, & Cooking Instructor
Warren Kramer is an internationally recognized macrobiotic counselor, lecturer and cooking teacher with over 30 years of experience. He was a faculty member of the Kushi Institute and is currently is on the faculty of the Strengthening Health Institute. Warren teaches and counsels in 13 cities in the US and his home in Boston. He also offers webinars and counseling via Skype, Facetime and Zoom.
Fall Conference Schedule
Day 1
- “Why Macrobiotics is More Important Than Ever Before” – Denny Waxman
Day 2
- “Italian Macrobiotics” – Martin Halsey
- “Plant-Based Protein in Classic American Dishes”– Susan Waxman
- “The Power and Importance of Adjustments In Our Macrobiotic Practice” – Warren Kramer
- “Food and Disaster Resilience” – Michelle Nemer
- “Regaining Your Balance After Slipping and Tripping” – Patrick Riley
Day 3
- “Traditional Pasta Recipes” – Laura Castoldi
- “The Melting Pot of Italian Food” – Martin Halsey
- “The Art of Cooking: Understanding and Applying the Essence of Cooking Styles” – Warren Kramer
- “The Power of Fermented Foods” – Michelle Nemer
Day 4
- “Traditional Simple Cakes” – Laura Castoldi
- “Foods I Never Gave Up and Why Originality Matters” – Patrick Riley
- “Macrobiotics Around the World” – Denny Waxman
- Panel Discussion
Class Descriptions
Day 1
Why Macrobiotics is More Important Than Ever Before (Denny Waxman)
Macrobiotics is more than creating lasting health. It is a practice that draws from the diet and lifestyle of the world’s long-standing civilizations. This practice preserves and honors these traditions and connects us to nature, locality and our roots.
We will look at the major aspects that are unique to macrobiotics and make it vitally important at this time. These include developing strong immunity and physical and mental resistance.
Day 2
Italian Macrobiotics (Martin Halsey)
One of the world’s greatest culinary traditions in macrobiotic style.
Plant-Based Protein in Classic American Dishes #1 (Susan Waxman)
Whether it is for work or play, if you are physically active, you need more protein. In addition, as we age, it is important to eat more protein. Protein by definition, is a “macro” nutrient composed of amino acids. The benefits of protein include building and repairing muscles, strengthening bones, teeth, hair and cartilage. In addition, protein helps us to process nutrients, activates our metabolism, boosts immunity and keeps us more satisfied by making us feel full longer.
This class will focus on some of the best sources of protein derived from plants, and dishes that combine foods to optimize our protein intake.
The Power and Importance of Adjustments in Our Macrobiotic Practice (Warren Kramer)
There are numerous unique aspects to a macrobiotic practice, one of the most being how to make needed adjustments as everything is always changing. Our food choices should be adjusted according to our health concerns(if any), age, gender, activity, season and environment. An essential part of creating and maintaining our well being.
Food and Disaster Resilience (Michelle Nemer)
From the personal to the global, discover what we as humans can do in wise response to increasing eco-social challenges.
Regaining Your Balance After Slipping and Tripping (Patrick Riley)
It happens to everyone: we do things with food that get us in hot water (no pun intended!). Eating for health and enjoyment includes both getting it right and getting it wrong. I will be sharing some tips and suggestions for regaining that fleeting state of balance, the one that faded while you were enjoying losing your direction.
Day 3
Traditional Pasta Recipes (Laura Castoldi)
During this cooking class, discover the wonders of pasta e fagioli, pizzoccheri and trofie al pesto
The Melting Pot of Italian Food (Martin Halsey)
How foods from around the world have been adapted to the Italian climate and traditions or thousands of years.
Plant-Based Protein in Class American Dishes #2 (Susan Waxman)
Whether it is for work or play, if you are physically active, you need more protein. In addition, as we age, it is important to eat more protein. Protein by definition, is a “macro” nutrient composed of amino acids. The benefits of protein include building and repairing muscles, strengthening bones, teeth, hair and cartilage. In addition, protein helps us to process nutrients, activates our metabolism, boosts immunity and keeps us more satisfied by making us feel full longer.
This class will focus on some of the best sources of protein derived from plants, and dishes that combine foods to optimize our protein intake.
The Art of Cooking: Understanding and Applying the Essence of Cooking Styles (Warren Kramer)
Cooking is a lost art, the highest art form as it is creating life itself. It is our link to the environment. Cooking transforms the food(environment), into our blood. There is a great deal of confusion about cooking and nutrition. Let’s look at cooking styles and what they do.
The Power of Fermented Foods (Michelle Nemer)
Learn how to choose fermented foods for optimal regenerative power, resilience and personal development. Learn how fermented foods increase intuition and spiritual as well as place based alignment. Learn a multi-cultural approach to fermented foods and the power of transformation they provide.
Day 4
Simple Traditional Cakes (Laura Castoldi)
During this cooking class, learn about decadent bread cake, apple strudel and castagnaccio which is a traditional chestnut flour cake.
Foods I Never Gave Up and Why Originality Matter (Patrick Riley)
Our preference for specific tastes and textures in foods develops early in life. The macrobiotic diet introduces us to a new palate to explore. Yet we can still crave foods that we typically disregard as unhealthy. Solution: Become responsibly creative and original. After all, the standard macrobiotic diet remains the standard simply because nobody eats it! Let’s have some fun with this one.
Macrobiotics Around the World (Denny Waxman)
There is a dietary pattern and lifestyle that is common to the world’s long-standing civilizations. These civilizations not only enjoyed lasting health and vitality but also contributed to art, culture and science for thousands of years.
Science is now validating the importance and necessity of these practices to move forward in a healthy way from this time.
