November 5-6, 2022
SHI’s 3rd Annual Fall Macrobiotic Conference (Recordings)
The Mind-Body Connection
Did you miss out on our 3rd Annual Fall Macrobiotic Conference? If so, watch the REPLAY! From the comfort of your own home, and at your own pace, immerse yourself in 15 hours of the best macrobiotic education on the planet. Each day included dynamic master classes that provided participants with fresh and unique content from internationally renowned teachers.
This conference offers a clear path to achieve better physical, emotional, mental, social, and environmental health naturally through macrobiotics, a holistic, plant-based way
*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.
Who Should Attend?
- Are you vegan, vegetarian, 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!
- 2 days of macrobiotic education
- Interaction with world renown macrobiotics and nutrition experts
- Q&A sessions during events
- 4 macrobiotic cooking classes
- Class handouts and recipes
- Conference recordings available after event
The Mind-Body Connection
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.
Amy Gordon – Certified Senior Yoga Instructor & Reiki Master
Amy Gordon has been teaching yoga professionally and practicing personally most of her life to enhance her healthy macrobiotic lifestyle. She has led workshops in yoga, pranayama (breathing exercises), meditation and the running of reiki energy both nationally and internationally. Amy has studied with many masters… including Doug and David Swenson, David Williams, Nancy Gilgoth as well pattabhi jois, manju jois, saraswathi jois and sharath jois in Mysore, India. Amy is passionate about sharing the benefits she’s discovered through these complimentary practices.
Anh-Huong Nguyen – Meditation Teacher
Anh-Huong Nguyen has been practicing mindfulness meditation in the tradition of the Zen master Thich Nhat Hanh for more than 40 years. She leads daily meditation sessions, classes, and all-day workshops on the art of mindful living at the Mindfulness Practice Center of Fairfax since 1998. She also travelled and led mindfulness retreats across the United States and in Japan. Anh-Huong has translated several of Master Thich Nhat Hanh’s books into English, including “The Sun My Heart” and “The Diamond that Cuts through Illusion.” She is the author of “Opening the Heart of Compassion”, a guided meditation CD and co-author of “Walking Meditation”, a multi-media manual on mindful walking.
Georgina Mayer – Natural Foods & Macrobiotic Chef
Laura Castoldi – Counselor and Chef
Hallo, my name is Laura, I am 50 years old, I have two children, Benedetta (18) and Giovanni (15) and I am a former professional translator and English teacher for kids.
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.
Norio Kushi – Owner of Trucking Company
Patricio Garcia de Paredes – Director & Teacher
Patricio is the founder and director of Macrobiotic School Japan (MSJ). He is an educator, author and cooking instructor with professional experience. He has been practicing macrobiotics since the age of five and is a graduate of the Kushi Institute in the United States. Patricio served as the education director and principal teacher at the Kushi Institute of Japan.
Steve Acuff – Health and Nutrition Counselor
Steven began eating natural food in 1971 with his discovery of macrobiotic food. At different times between 1980 and 1987 he studied with macrobiotic author and lecturer Michio Kushi in Boston, Massachusetts to further his understanding of macrobiotic food therapy and oriental body diagnosis.
Steven has taught many international seminars, including joint seminars with Shizuko Yamamoto, a world-renowned master of shiatsu massage. He was also co-director of a macrobiotic study house in Sweden from 1987-98. The program offered intensive seminars on healing with food, including practical cooking instruction and shiatsu massage to guests from around the world. The staff also organized international summer camps with hundreds of participants.
Steven also teaches intensive courses in traditional Oriental facial and body diagnosis combined with German naturopathic health evaluation. He was a guest speaker at the school of nutrition science at the university in Harsta, Norway. He has lectures in 27 countries throughout the world and lectures about food and health. He gives personal nutrition advice as well.
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.
Saturday, November 5, 2022
- 8:45-9:00 am – Welcome & Introductions
- 9:00-10:30 am – “Pumpkin: The Best Answer to Our Craving For Sweets“ – Laura Castoldi
- 10:35-11:30 am – “Diet & Lifestyle in the Management of Mood and Cognition “– Jonathan Burgess
- 11:35 am-12:30 pm – “The Practice of Mindful Eating” – Anh-Huong Nguyen
- 12:30-1:30 pm – Break
- 1:30-2:15 pm – “Move, Flow, Stretch, Breathe, Love Yourself Up” – Amy Gordon
- 2:30-4:00 pm – Cooking Class TBD – Susan Waxman
- 4:05-5:00 pm – “Conscious Evolution: The Hidden Teachings of George Ohsawa” – Norio Kushi
- 5:05-6:00 pm – “The Powerful Link Between Food & Consciousness” – Denny Waxman
Sunday, November 6, 2022
- 9:00-10:30 am – “Japanese Macrobiotic Cooking“ –Patricio Garcia de Paredes
- 10:35-11:30 am – “Body-Mind Connection in Macrobiotics: Healthy Mind, Peaceful Soul” – Martin Halsey
- 11:35 am-12:30 pm – “The Gut-Brain Axis: The Crucial Impact of Food on Mental Balance” – Steve Acuff
- 12:30-1:30 pm – Break
- 1:30-3:00 pm – “Mexican Macrobiotic Cooking” – Georgina Mayer
- 3:05-4:00 pm – Lecture TBD – T. Colin Campbell
- 4:05-4:50 pm – Panel & Close
Day 1 Details
Day 1 – Saturday, November 5th, 2022
Pumpkin: The Best Answer to Our Craving For Sweets (Laura Castoldi)
During the fall and winter, our craving for sweets increase. This class will focus on pumpkin with both sweet recipes and main dishes in order to provide our body and soul with mild sweet tastes while relaxing our pancreas.
Diet & Lifestyle in the Management of Mood and Cognition (Jonathan Burgess)
The Practice of Mindful Eating (Anh-Huong Nguyen)
Sometimes we eat and we’re not aware that we’re eating. Our mind isn’t there. When our mind isn’t present, we look but we don’t see, we listen but we don’t hear, we eat but we don’t know the flavor of the food. This is a state of forgetfulness, the lack of mindfulness. When we can slow down and really enjoy our food, we will also become aware of all the hard and loving work that has gone into our food and our life takes on a much deeper quality. When we eat in this way, not only we are physically nourished, but also spiritually nourished. The way we eat influences everything else that we do during the day. Eating is as important a time for meditation as sitting or walking meditation time. It’s a chance to receive the many gifts of the Earth that we would not otherwise benefit from if our mind were elsewhere. In this class, we will learn and practice the basics of mindful eating.
Move, Flow, Stretch, Breathe, Love Yourself Up (Amy Gordon)
Cooking Class TBD (Susan Waxman)
Conscious Evolution: The Hidden Teachings of George Ohsawa (Norio Kushi)
The Powerful Link Between Food & Consciousness (Denny Waxman)
We will look at our journey from conception to passing and how food, activity and thoughts have the ability to nourish and expand our consciousness.
Day 2 Details
Day 2 – Sunday, November 6th, 2022
Japanese Macrobiotic Cooking (Patricio Garcia de Paredes)
In this class we will show you how to make a seasonal macrobiotic meal using some easily available Japanese ingredients and simple to implement styles of cooking. Consideration will be placed on familiarizing with some of the healthful aspects of Japanese macrobiotic cooking both for body and mind as well as developing a sense of balance in the kitchen.
The Gut-Brain Axis: The Crucial Impact of Food on Mental Balance (Steve Acuff)
Mexican Macrobiotic Cooking (Georgina Mayer)
Lecture TBD (T. Colin Campbell)
Registration & Pricing
Full Registration: $150 (Days 1 & 2)
Day Pass #1: $75 (Day 1 ONLY)
Day Pass #2: $75 (Day 2 ONLY)
Early Bird Discounts:
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 Friday, October 14 2022
Discounts are also available for students, seniors, medical professionals, teachers, and the military.
Full Registration (Students): $49 (Days 1 & 2)
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.
How to Use Zoom
- A smartphone, desktop, laptop, or tablet is preferred for participation.
- A video camera, either built in to your device or a separate webcam – you can still listen to the webinar without one.
- A microphone, either built in to your device or in the webcam – you can still use the Zoom chat to ask questions.
- An internet connection that supports audio and video meetings.
- Installation of Zoom on your device for video – desktops and non-Chromebook laptops do not require installation.