One Step at a Time: Follow the Path to Better Health with a Plant-Based Diet
This conference offers a clear path to achieve better physical, emotional, mental, social, and environmental health naturally through macrobiotics, a system of holistic principles and dynamic practices that guides choices in lifestyle and a plant-based, whole foods diet.
Learn from the world’s leading educators as we provide the latest information, nutritional insights, recipes, menus and demonstrations, and answer your questions. With more than a dozen classes over two days, the conference includes presentations that are relevant whether you are looking for ideas on how to get started, or are a longtime practitioner
*A full recording is now available.
*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.
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.
- 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.
Larry H. Kushi, ScD
Larry Kushi is a cancer and nutritional epidemiologist conducting research focused primarily on cancer prognosis and outcomes. With over 330 peer-reviewed publications, he has led NIH-funded research grants totaling over $100 million. He is currently leads several research projects supported by the National Cancer Institute (NCI), including three projects examining different aspects of prognosis and outcomes after breast cancer, including the Pathways Study; a project examining racial and ethnic disparities in ovarian cancer outcomes; and a program project grant focused on cancer care and outcomes among adolescents and young adults diagnosed with cancer. He also co-leads a project examining antibody tests and reinfection in people exposed to or vaccinated against SARS-CoV-2. Among other activities, he chaired the 2012 American Cancer Society Committee on Nutrition and Physical Activity Guidelines for Cancer Prevention, served on the ACS’s most recent committees on these topics for cancer prevention and for cancer survivors, and currently serves on an FDA committee on use of data from electronic health records and other clinical data for informing effectiveness of oncology medications. On a personal note, he is the second son and third child of Michio and Aveline Kushi, worldwide leaders of the macrobiotic movement. He is known as Haruo, his Japanese given name, among long-time members of the macrobiotic community. A graduate of Amherst College and the Harvard School of Public Health, Larry is currently the Director of Scientific Policy, Division of Research, Kaiser Permanente Northern California.
Norio Kushi – Truck Driver & Workshop Presenter
Born in New York City, the second of five children to Michio & Aveline Kushi. During 2004 and 2005, while criss-crossing North America, I had a series of spontaneous epiphanies, culminating in the realization that we as humans have no idea what we are. You can read more about these insights in Stephen Earle’s book, Awake at the Wheel.
Jessica Porter – Teacher, Writer, & Cook
Jessica Porter has been practicing macrobiotics, sometimes precisely and sometimes messily, since 1990. She is the author of The Hip Chick’s Guide to Macrobiotics, The MILF Diet, and has collaborated with several celebrities on their diet and lifestyle books. She lives in Los Angeles, where she is also a hypnotherapist and standup comic.
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
Hallo, my name is Laura, I am 49 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.
I am very excited and grateful because last July I published a book written with my teacher and mentor Martin Halsey telling my experience with cancer and food. I hope it will help many people who are going through this terrible experience, which fortunately for me became the beginning of a new life.
Patrick Riley – Macrobiotic Counselor, Educator, & Shiatsu Therapist
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.
Alice Fava – Macrobiotic Counselor & Cooking Instructor
I have been practicing, learning and teaching macrobiotics for over 40 years. I have a couple of post-secondary degrees and have been practicing law for as long as I have been practicing macrobiotics. I’ve raised three children and am now blessed with 7 beautiful grandchildren.
I have taught macrobiotics in a maximum security prison, a methadone clinic, in countless community centers, schools, yoga studios and church basements. I have cooked for sick people and taught others who have since recovered from so-called terminal illnesses such as cancer and multiple sclerosis. I have been operating The Macrobiotic Centre of Toronto since 2011 and currently run my Culinary Medicine Levels and 30 Day Recovery Program online.
Saturday, November 20, 2021
- 8:45-8:55 am – Welcome & Introductions
- 9:00-9:55 am – “Vegan Samurai – how to create great strength and vitality with a plant-based diet and macrobiotic principles“– Martin Halsey
- 10:00-10:55 am – “One Step at a Time: Beginning your Plant-Based Dietary Practice” – Denny Waxman
- 11:00 am-12:30 pm – Cooking Class– Susan Waxman
- 12:30-2:00 pm – Break
- 2:00-2:45 pm – Exercise Class– TBD
- 2:50-3:45 pm – “The Spiritual Benefits of Plant-Based Cooking”– Jessica Porter
- 3:50-4:45 pm –“Unveiling Our True Infinite Nature” – Norio Kushi
- 4:50-5:55 pm – “One Step at a Time: Getting the Most Out of your Plant-Based Dietary Practice– Denny Waxman
Sunday, November 21, 2021
- 9:00-10:30 am – “Seaweeds: very special and precious vegetables“– Laura Castoldi
- 10:35-11:30 am – “Healthy Aging is the Result of Physical Movement & Mental Flexibility!” – Patrick Riley
- 11:35 am-12:30 pm – “Kitchen Setup” – Susan Waxman
- 12:30-1:30 pm – Break
- 1:30-3:00 pm – Natural Fermentation – Alice Fava
- 3:05-4:00 pm – “Salt & Oil, Friend or Foe?: An Epidemiologist’s Perspective on Diet and Health” – Larry Kushi
- 4:05-4:50 pm – Panel & Close
Day 1 Details
Day 1 – Saturday, November 20th, 2021
Vegan Samurai – how to create great strength (Samurai Strength) and vitality with a plant-based diet and macrobiotic principles (Martin Halsey)
As more and more people adopt a plant-based diet (vegan or with a minimum of animal food), many are making themselves weak because of a lack of understanding of balance in eating and how to turn simple foods into powerful superfoods. The class is based on a book (all participants will receive the e-book) that traces the history of macrobiotics (MB) from its Japanese origins and how a group of pioneers brought the idea of creating strength, vitality and a peaceful heart and mind to the west and to the world at large. The course reviews the important MB principles that transform our diet to “samurai strength” and a short biography of the contributions of the main teachers of MB.
One Step at a Time: Beginning your Plant-Based Dietary Practice (Denny Waxman)
Cooking Class (Susan Waxman)
Exercise Class (TBD)
The Spiritual Benefits of Plant-Based Cooking (Jessica Porter)
We are finally coming around to how plant-based eating can support our bodies, while also conserving resources and leaving a lighter carbon footprint on the planet. But can it help us in other ways? Do plants have intelligence? What are some of the more esoteric experiences we can have when we chew our kale really, really well? Come to this fun, energized and mind-opening class to explore some answers and, perhaps, pose entirely new questions!
Unveiling Our True Infinite Nature (Norio Kushi)
In 2005, after many months of inquiry, the true nature of our existence was revealed. This revelation altered the way in which I now see the world. My father used to say that we come from infinity and we eventually return. However, what was directly revealed in 2005 is that, at our core, we ARE infinite. This is what I refer to as the human dilemma. We don’t know what we are and we don’t know that we don’t know. All of humanity’s problems are based on this ignorance of our infinite nature. The key to seeing our true nature is in understanding what George Ohsawa referred to as ‘real thinking’. More than 90% of what we think is real – is not. We’ve lost the ability to discern actual reality from fictional reality and this is the source of all of humanity’s problems. Join me as we delve into discovering what it means to be human.
One Step at a Time: Getting the Most Out of your Plant-Based Dietary Practice (Denny Waxman)
Day 2 Details
Day 2 – Sunday, November 21st, 2021
Seaweeds: Very special and precious vegetables (Laura Castoldi)
Let’s explore the magic world of seaweeds, very special, healthy, but very often unknown vegetables. We will learn their names, their qualities and properties, how to use them to prepare very special and healthy dishes .
HEALTHY AGING IS THE RESULT OF PHYSICAL MOVEMENT AND MENTAL FLEXIBILITY! (Patrick Riley)
Consuming foods from the vegetable kingdom provide the only genuine possibility of maximizing all aspects of human health. Tune in to explore how cooking makes it happen.
Kitchen Setup (Susan Waxman)
In this class, Susan will go beyond the foods used in macrobiotics, delving into the proper cookware and utensils to set up your kitchen. Take a look into Susan’s fridge, cabinets, and pantry to help save you more time while preparing meals!
Natural Fermentation (Alice Fava)
In this class, you will learn about one of the oldest forms of food preparation, natural fermentation. You’ll discover how to make kimchi, cucumber kimchi, and Middle Eastern turnip pickles
Salt & Oil, Friend or Foe?: An Epidemiologist’s Perspective on Diet and Health (Larry Kushi)
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 Sunday, October, 31st, 2021
Full Registration: $150 (Days 1 & 2)
Day Pass #1: $75 (Day 1 ONLY)
Day Pass#2: $75 (Day 2 ONLY)
If you are a college student, you may be eligible for a discount! Send us an email at email@example.com 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)
Discounts are also available for seniors, medical professionals, teachers, and the military. Send us an email at firstname.lastname@example.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)
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 insights, 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.
Who Is This Conference For?
- Are you vegan, vegetarian, or pescatarian?
- Are you newto macrobiotics, or a long-time veteran?
- Are you interested in transitioning to aplant-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.
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)