LIVE RECORDING

Date: July 17-18, 2021

SHI’s 1st Annual Summer Macrobiotic Conference (Online)

Take Control Naturally – Emerge Stronger, Healthier and Happier through Macrobiotics

Take Control this Summer! The COVID-19 pandemic has caused many of us to discover that some aspects of our lives are out of control. That’s why, now more than ever, it’s time to regain control of your health and wellness!

Our virtual Summer Conference offers a clear path to achieve better physical, emotional, mental, social, and environmental health through macrobiotics.

What Is Macrobiotics?

Macrobiotics, noun, (used with a singular verb) – a system of holistic principles and dynamic practices that guides choices in nutrition and lifestyle for physical, emotional, mental, social, and environmental health

– Macrobiotic, adj., such as macrobiotic philosophy or macrobiotic diet.

Learn from the world’s leading macrobiotic educators as we provide the latest information, nutritional insists, recipes, menus, and demonstrations, dispel myths and answer questions.

With more than dozen classes spread over two days, the conference includes presentations that are relevant whether you are new to macrobiotics or a longtime practitioner.

$60.00$120.00

Clear

Who Is This Conference For?

  • Are you veganvegetarian, or pescatarian?
  • Are you new to macrobiotics, or a long-time veteran?
  • Are you interested in transitioning to a plant-based, whole-foods diet?
  • Or, are you simply looking to feel better, naturally, through diet and lifestyle?

If you answered “yes” to either question, this is the conference for you!

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.

*A full recording will be available following the event for any sessions that may be missed

Presenters

Denny Waxman – Macrobiotic Author, Counselor, & Teacher

With 40 years of experience, Denny Waxman is one of the nation’s leading macrobiotic counselors, speakers and teachers. Credited with changing the food narrative in the U.S. from diets dependent upon animal and dairy to healthy whole foods and plant-based alternatives, Denny is now training the next generation of macrobiotic teachers. He is author of several notable books including The Ultimate Guide to Eating for Longevity:The macrobiotic way to live a long, healthy, and happy life, which he co-wrote with his wife Susan. He is founder of Philadelphia’s first health store, Essene Market, and recipient of the Aveline Kushi International Award for his dedicated service to macrobiotics.

www.DennyWaxman.com

  • 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.

T. Colin Campbell, PhD – Nutrition Scientist & Author

For decades T. Colin Campbell, PhD has been at the forefront of nutrition education and research. Dr. Campbell’s expertise and scientific interests encompass relationships between diet and diseases, particularly the causation of cancer. His legacy, the China Project, is one of the most comprehensive studies of health and nutrition ever conducted. The New York Times has recognized the study as the “Grand Prix of epidemiology”.

Dr. Campbell is the coauthor of the bestselling book The China Study: Startling Implications for Diet, Weight Loss and Long-term Health, and author of the New York Times bestseller Whole, and The Low-Carb Fraud. He is the founder of the T. Colin Campbell Center for Nutrition Studies and the online Plant-Based Nutrition Certificate in partnership with eCornell.

Dr. Campbell has conducted original research both in laboratory experiments and in large-scale human studies; received over 70 grant-years of peer-reviewed research funding (mostly with NIH), served on grant review panels of multiple funding agencies, actively participated in the development of national and international nutrition policy, authored over 300 research papers and given hundreds of lectures around the world.

He was trained at Cornell University (M.S., Ph.D.) and MIT (Research Associate) in nutrition, biochemistry and toxicology. Dr. Campbell spent 10 years on the faculty of Virginia Tech’s Department of Biochemistry and Nutrition before returning to Cornell in 1975 where he presently holds his Endowed Chair as the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry in the Division of Nutritional Sciences.

Neal Barnard, MD, FACC – Clinical Researcher & Author

Neal Barnard, MD, FACC, is an Adjunct Professor of Medicine at the George Washington University School of Medicine in Washington, DC, and President of the Physicians Committee for Responsible Medicine.  

Dr. Barnard has led numerous research studies investigating the effects of diet on diabetes, body weight, and chronic pain, including a groundbreaking study of dietary interventions in type 2 diabetes, funded by the National Institutes of Health, that paved the way for viewing type 2 diabetes as a potentially reversible condition for many patients. Dr. Barnard has authored more than 100 scientific publications and 20 books for medical and lay readers, and is the editor in chief of the Nutrition Guide for Clinicians, a textbook made available to all U.S. medical students. 

As president of the Physicians Committee, Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research. His research contributed to the acceptance of plant-based diets in the Dietary Guidelines for Americans. In 2015, he was named a Fellow of the American College of Cardiology. In 2016, he founded the Barnard Medical Center in Washington, DC, as a model for making nutrition a routine part of all medical care.    

Working with the Medical Society of the District of Columbia and the American Medical Association, Dr. Barnard has authored key resolutions, now part of AMA policy, calling for a new focus on prevention and nutrition in federal policies and in medical practice. In 2018, he received the Medical Society of the District of Columbia’s Distinguished Service Award. He has hosted four PBS television programs on nutrition and health.  

Originally from Fargo, North Dakota, Dr. Barnard received his M.D. degree at the George Washington University School of Medicine and completed his residency at the same institution. He practiced at St. Vincent’s Hospital in New York before returning to Washington to found the Physicians Committee.

Christina Pirello – Professional Chef

Christina Pirello, MFN, is one of America’s preeminent authorities on healthy living with natural and whole foods at its core.  This free-spirited, vivacious redhead with a radiant personality delivers her much needed message to the world in an inspiring and engaging way.  She’s made it her purpose in life to show the world that everyone can look their best and feel great too, by understanding the impact of food on day to day wellness.

Christina’s love affair with food began at a young age when she spent many happy hours cooking with her mother, who centered the family life in her Italian kitchen. That joy of cooking prepared Christina to understand the healing power of food; an understanding she would put to its test at age 26 when she was diagnosed with terminal leukemia.   By the time her illness was identified, the cancer had already advanced to an acute stage. Her doctors gave her little chance of recovery, and her options with conventional medical therapies were limited.  She was told she had only months to live and to prepare herself for the inevitable. 

She was discouraged and uncertain.  A chance meeting with (her now husband) Robert Pirello would change her life forever.  Robert, a whole foods macrobiotic advocate, helped Christina change her lifestyle and diet based on healthy eating incorporating whole and unprocessed foods which ultimately saved her life! Christina overcame the odds and in the process developed an expertise in cooking with whole natural foods.

From that time, utterly convinced of the close relationship between diet and health, she found her life’s purpose was to help others discover the importance of this relationship in their own lives.  Christina studied and became an expert in Traditional Chinese Medicine, Ayurveda, acupuncture, macrobiotics and earned a Masters Degree in Food Science and Nutrition. She has authored eight cookbooks on the subject of healthy eating and natural living. The latest, “Back to the Cutting Board,” is designed to inspire us to get back in the kitchen and nourish ourselves well with simple, easy, luscious recipes.

Today, almost 36 years after her illness, Christina is a glowing example of the power of food in creating health and well-being.

As Christina says. “It’s time to change the health of the world, even if it’s one meal at a time.”

Nathan Walz – Peak Performance Coach

Nathan helps overwhelmed professionals increase performance by creating a lifestyle that gives you more energy, focus, drive, and deeper connection to purpose. Using the science of Quantum Biology he gives you the tools you need to increase your energy, age in reverse, have a strong immune system, healthy brain, and become a master of your mind.

Sheri DeMaris – Macrobiotic Chef, Author, & TV Host

Sheri DeMaris, M. Ed. is a macrobiotic teacher and cookbook author who has taught at various restaurants and cooking schools throughout the United States and Europe.  She has consulted with chefs at top rated restaurants such as the Ritz Carlton and the Williamsburg Inn and has taught doctors and nurses at cutting edge medical/health programs such as the University of California San Diego School of Integrative Medicine and Hahnemann University. 

Sheri is a Level 4 graduate of the Kushi Institute and the Strengthening Health Institute . She is the author of the book “Macro Magic for Kids and Parents”and the host of an alternative health TV show: “ Macro Magic”; a cooking TV pilot:  “Macro for the Mainstream” and a number of cooking TV videos for children.  She is also the creator and  producer of an upcoming Film Documentary “The Spirit of Rice”.

Sheri holds a Masters in Counseling from the College of William and Mary, VA, and postmasters in Counseling from Villanova University, PA .  She is presently a  consultant for the Holistic Holiday at Sea Cruise where she is responsible for soliciting the best quality food and home health products from natural food companies.Visit her website www.kissyourplate.com to see her cooking videos, news articles, TV shows and information on her upcoming film documentary.

Evalina “Wally” Carbonell – Movement Artist 

Evalina Carbonell, affectionately known as, “Wally,” has been practicing GYROTONIC® and GYROKINESIS® exercise since 2002. She has been teaching the GYROTONIC® method since 2005 and the GYROKINESIS® method since 2006.  She has studied with many talented Master Trainers, including, Debra Rose, Anjali Austin, Billy Macagnone, Young-ah Kim, Leda Franklin, Lisa Marie Goodwin-Rice, Erica Hassan, Angela Crowley, Mariarosa Guglielmi, Vincent Macagnone, Juergen Bamberger, Bradley Kreamer, and Chantal Deeble, as well as with Juliu Horvath himself. The GYROTONIC EXPANSION SYSTEM® has transformed the way she moves and been essential to supporting her body throughout her professional dance career. Evalina is passionate about sharing the system with her students.

Hyang-Mi Lee – Macrobiotic Mom & Teacher

Although I was not born into a macrobiotic family, I grew up receiving heavy influence from my health conscious mother who taught me the connection between food and body—it’s no surprise that she was the one who encouraged me to learn as much as I can about macrobiotics.

At the time I was living in Philadelphia, so when I discovered the Strengthening Health Institute, I was thrilled about being able to study macrobiotics locally (I went to college thousands of miles away from my hometown, Yokohama, Japan).

In 2014, I started studying with Denny and Susan. I was truly intrigued! The next thing I knew, I completed their most advanced program, the Macro-Life Mentorship program, in 2016.

I’m blessed to have had different opportunities to teach in the Greater Philadelphia region, and also in Japan. I hope to continue to be an inspiration to my family and friends, and help them along their journey of health and happiness! 

Please feel free to visit my website, www.hemieatsdough.com or follow me on Instagram @hafenlicht_kind!

Carla Chait – Register Dietitian & Macrobiotic Counselor 

Carla Chait is a registered dietician and macrobiotic counselor in Johannesburg, South Africa. She has a BSc honours degree in physiology from the University of the Witwatersrand and medical honours in nutrition and dietetics from the University of Cape Town. She completed the Macrobiotic Leadership Program at the Kushi Institute, and has recently graduated from the Advanced Macrobiotic Counselor Training Program at the Strengthening Health Institute.

Summer Conference Schedule

Saturday, July 17, 2021

  • 8:45-9:00 am – Welcome & Introductions
  • 9:00-10:00 am – Your Body in Balance: The New Science of Food, Hormones, and Health – Neal Barnard
  • 10:00-11:00 pm – “A Practical Approach to Health & Immunity “– Denny Waxman
  • 11:00-12:30 pm – “Relaxing & Refreshing Foods” – Susan Waxman
  • 12:30-1:30 pm – Break
  • 1:30-2:15 pm – GYROKINESIS® – Evalina “Wally” Carbonell
  • 2:30-4:00 pm – “Back to the Cutting Board” – Christina Pirello
  • 4:00-5:00 pm – “Thriving In The Modern World: How To Mitigate The Harms of EMFs” – Nathan Walz
  • 5:00-6:00 pm – COVID Meets A Whole Food Plant-Based Diet – Wishful Thinking Because Plant-Based Nutrition Played Dead – T. Colin Campbell

Sunday, July 18, 2021

  • 9:00-10:30 am – “The Magic of Rice! – Sheri DeMaris
  • 10:30-11:30 pm – Uniquely South African Foods” – Carla Chait
  • 11:30-12:30 pm – “The History of Protein, The Driver Nutrient of Dietary Choice For Far Too Long” – T. Colin Campbell
  • 12:30-1:30 pm – Break
  • 1:30-2:15 pm – To Be Announced
  • 2:30-4:00 pm – Fun and Easy! Make Your Own Korean Lettuce Wraps – Hyang-Mi Lee
  • 4:00-4:45 pm – Panel & Close

Class Descriptions

Day 1 – Saturday, July 17th, 2021

You Body in Balance: The New Science of Food, Hormones & Health (Neal Barnard)

Many conditions are influenced by sex hormones, including dysmenorrhea, endometriosis, and cancers of the breast, ovary, uterus, and prostate, among others. Dietary factors can influence hormone activity. Dietary fiber reduces plasma hormone concentrations by interrupting enterohepatic circulation of hormones. Dairy products contain traces of estrogens, mainly because dairy cows are pregnant three-quarters of each year. The potential effects on human health will be discussed.

Objectives:

    1. Describe how dietary fiber influences plasma hormone concentrations.
    2. Understand which common cancers are influenced by sex hormones.
    3. Describe the source of estrogens in dairy products.

A Practical Approach to Health & Immunity (Denny Waxman)

Details for this class are to be announced by May 1st

Cooking Class (Susan Waxman)

Details for this class are to be announced by May 1st

GYROKINESIS® (Evalina “Wally” Carbonell)

The Gyrokinesis Method is a movement method that addresses the entire body, opening energy pathways, stimulating the nervous system, increasing range of motion, and creating functional strength through rhythmic, flowing movement sequences. It is an original and unique method, which coordinates movement, breath and mental focus. The Gyrokinesis Method is practiced on a mat and chair, without equipment. Without the feedback and guidance of equipment, participants in a Gyrokinesis class are more dependent on their own proprioception to explore movement sequences.

Back to the Cutting Board (Christina Pirello)

We have been living through interesting times and have heard lots of advice from lots of experts, but not many people are talking about the role of food in our ability to fight disease. It’s time we had a serious conversation about food and its impact on our wellness now…and going forward. Want to be big and strong? Superman instead of Clark Kent? It begins in the kitchen, naturally.

Thriving In The Modern World: How To Mitigate The Harms of EMFs (Nathan Walz)

Modern technology has undoubtedly provided many benefits for us in the last century. It has allowed us to come together and communicate with each other like never before on a global scale. However, there are hidden dangers to these rapid advancements that can impact our health for the worse. Find out how you can navigate through these uncertainties and live safely in a digital world.

COVID Meets A Whole Food Plant-Based Diet – Wishful Thinking Because Plant-Based Nutrition Played Dead (T. Colin Campbell)

Why are we ignoring a role for nutrition in controlling virus-initiated diseases, when it happens to be the same as that used for preventing and treating degenerative diseases?

Day 2 – Sunday, July 18th, 2021

The Magic of Rice! (Sheri DeMaris)  

Learn the amazing healing properties of rice and the many different varieties. Join Sheri in her kitchen as she prepares some nice light rice dishes for the spring and summer season.

Uniquely South African Foods (Carla Chait)

This class will explore macrobiotic cooking using ingredients that are very unique to South Africa, morogo and rooibos. Morogo is a green very similar to spinach or kale. Rooibos is also known as redbush tea.

The History of Protein, The Driver Nutrient of Dietary Choice For Far Too Long (T. Colin Campbell)

The scientifically misguided and reprehensible claims for and against protein are key to our understanding nutrition as a respectable science.

Fun and Easy! Make Your Own Korean Lettuce Wraps (Hyang-Mi Lee)

There’s more to Korean food than grilled meat and kimchi. In this class, we will make lettuce wraps with a variety of fillings such as rice and sautéed mushrooms. We will cover the basic Korean flavors, so it is perfect for anyone interested in learning about Korean cuisine and how to make it macrobiotic friendly.

Registration & Pricing

Early Bird Full Registration*: $120 (Days 1 & 2)
Early Bird Day Pass #1*: $60 (Day 1 ONLY)
Early Bird Day Pass #2*: $60 (Day 2 ONLY)

*Early-Bird pricing is available until Monday, May, 31st, 2021

Full Registration: $150 (Days 1 & 2)
Day Pass #1: $75 (Day 1 ONLY)
Day Pass#2: $75 (Day 2 ONLY)

Student Discount:

If you are a college student, you may be eligible for a discount! Send us an email at info@shimacrobiotics.org and include your name, contact info, a photo of a current student ID, and a paragraph about why this credit would be important.

Full Registration (Students): $49 (Days 1 & 2)

Other Discounts:

Discounts are also available for seniors, medical professionals, teachers, and the military. Send us an email at info@shimacrobiotics.org and include your name, contact info, proof of above status, and a paragraph about why this credit would be important.

Early Bird Full Registration: $105 (Days 1 & 2)

Full Registration: $135 (Days 1 & 2)

How to Use Zoom

To use Zoom you will need:

  • A smartphone, desktop, laptop, or tablet
  • A video camera, either built in to your device or a separate webcam (most modern computers, smartphones and tablets have this built in). If you do NOT have a video camera, you can still listen to the conference. This is only if you’d like to be seen by others
  • A microphone, either built in to your device or in the webcam (most modern computers, smartphones and tablets have this built in), or a phone. If you do NOT have a microphone, you can still use the Zoom chat features to ask questions during appropriate Q&A sessions
  • A broadband internet connection
  • The Zoom client installed on your machine. (If you are using a desktop or non-chromebook laptop, you will NOT have to install Zoom)

*SHI Macrobiotics is a 501(c)(3) and your generous donations are greatly appreciated to allow us to continue to provide high-quality, current, and wide-ranging topics of education to the macrobiotic community and beyond.