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Korean Student’s Journey To Macrobiotics

Korean Student’s Journey To Macrobiotics

Meet Jiyoon Kim
Graduate of our Macrobiotic Leadership Program, Levels 1,2, and 3

I discovered macrobiotics 2 years ago. Before I found macrobiotics, I quit my very stressful job. I had been struggling with poor blood circulation, hypoglycemia, and had gained over 10 lbs. I began to feel I could no longer control my condition. These changes in my health were causing me concern because my fathers’ mother had passed away from diabetes. Also, my mother’s father and mother passed away very early from liver cancer and kidney disease respectively. Furthermore, my uncle and aunt are struggling with diabetes presently.

With above concerns, I deeply wanted a new healthy lifestyle for my family and myself. I began doing a lot of Internet research specifically related to cooking, food, and their connection with our health. During my search I was intrigued by a new term I came across, “macrobiotics”. I found the teachings to be rational even though I was not a vegan. I felt that macrobiotic philosophy was very well-founded, and the concepts and principles resonated with me greatly. Searching for further information, Kushi Institute was listed as the first resource for macrobiotic. This is where I would be spending three months of my life bringing myself back to harmony, and opening new experiences.

When I registered for Kushi Institute’s Macrobiotic Leadership program, I expected that I would only be learning about macrobiotic cooking. I was very pleasantly surprised. The learning was much more comprehensive. It included philosophy (the principles of yin and yang), history, shiatsu, and visual diagnosis. Since arriving at the Kushi Institute back in September, I feel so much lighter. My first week here, I lost almost 9 lbs! Moreover, I felt changes happening in my body, and experienced a lot of discharging from all of the bad foods I had been eating. I sense my health has improved immensely.

During the last couple of months I have been learning to balance my diet. I used to be addicted to sweet things. I craved a lot of sugar. After I read some books and learned about macrobiotics, I tried to keep away from sugar. I have successfully replaced standard sweeteners with acceptable macrobiotic substitutes, and I do not miss them! Immersing myself at the Kushi Institute, I acquired a deeper understanding of all the diverse macrobiotic concepts, and felt passionately that this could benefit the entire world. I would love to take part in spreading this wisdom all over the world.

In Korea, macrobiotic instructors are few and far between, and their focus is primarily on cooking. When I took macrobiotic cooking classes in Korea, I felt as though it was not enough. I felt I needed to learn the whole concept. I believe that Kushi Institute provided this missing gap. When I took a quick visit to South Korea 2 weeks ago, my mother was so happy! She looked at me and said, “You look much brighter and healthier.” This confirmed what I have been feeling, and further fueled my determination and practice. Her comments made me realize I am on the right path.

Before coming to Kushi Institute, I was planning to further pursue nutrition, food, and health. Now I want to make a bridge connecting these interests and macrobiotics. I am confident that it could benefit young and old alike to be more aware of their diet and lifestyle choices. For my next step, I’ve made the decision to attend graduate school for Public Health and Nutrition. After, making this decision, I experienced a wonderful feeling of satisfaction. I think this moment is the biggest turning point in my life.

 

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Tribute To Adelbert Nelissen

Tribute To Adelbert Nelissen

From Michio Kushi

Michio Kushi and Midori H. Kushi and Alex Jack with all the staff of the Kushi Institute in Becket extend our deepest sympathy and condolences and share the sadness with all of Adelbert Nelissen’s family and all the staff of the Kushi Institute in the Netherlands. We sincerely hope and pray that Adelbert’s dreams and activities over more than fifty years will be developed further by his family members and by other associates and colleagues.


From Alex Jack

Farewell, Dear Adelbert

You were one of the brightest stars in the macrobiotic firmament or sky. You were a pioneer of the natural foods movement, a leading macrobiotic teacher and counselor, and head of a devoted family. At times your manner and expression were very direct, but a warm heart always beat beneath your provocative exterior. You wanted nothing more than to awaken people to their deeper, higher selves. That was your mission and your joy.

Your brilliance shown in many practical and visionary accomplishments—from founding Manna and the East West Center, to launching the Kushi Institute of Europe and Deshima, to conceiving the Ideal Food Pattern and Macropedia—two projects I had the privilege of working on with you in recent years.

Like Daedalus, the architect, master craftsman, and inventor of the Labyrinth in Greek mythology, your most original contribution lay in art, creative expression, and design. Who can ever forget participating in one of your walking tours among the canals, bridges, and historic buildings and sites of Amsterdam in which you wove a vibrant tapestry of yin/yang polarities, spiral ratios, and the convergence of all five stages of transformation in one sublime vista? And like Icarus, Daedalus’s son and dearest creation, you dared to fly too close to the sun.

In 2001, just thirteen years ago this week, you and I set out on a memorable 10-day journey through southern France and northern Italy, visiting rice fields and warning farmers of the dangers of GMO rice. We rented a small car and took a winding course along the Mediterranean Sea. Periodically, you would stop the vehicle, strip off your clothes, and dive into the glistening deep. I would hold my breath, fearful that you would crash on a big rock, but you always emerged unscathed and refreshed.

Whether leading the campaign against the Modern Food Pattern—the Minotaur at the center of the labyrinth of personal and social decline in our time—scaling an Alpine or Himalayan peak, combatting the ignorance and folly of the contemporary medical system, or cycling with your family, you pushed yourself to the limit.

And like Icarus, Daedalus’s son, the warm, caressing rays of the sun ultimately melted your wings, and you fell back to earth. You died as you lived, pursuing your eternal dream.

Dear Adelbert, now your strong, resourceful mind and loving heart are at rest. May your bright, shining spirit travel freely in the world of light. May you be surrounded by love and peace and be uplifted by the prayers and thoughts of all those you left behind. May we be forever one.

Fare thee well, dear Adelbert.

Adelbert Pic Cooking

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2014 Gala Fundraiser Dinner

Picture 2The 2014 Kushi Institute Fundraiser Gala Dinner will be held in an outdoor tent on the beautiful grounds of Kushi Institute on Friday, August 15, 2014, during the 30th Annual Summer Conference. Dinner begins at six o’clock. Live music, entertainment and dancing to follow. Remarks by the Kushis and special guests.
Formal Summer Attire Requested

 

 This will be a very special evening to support the Kushi Foundation.  As a 501(c) 3 non-profit, proceeds go towards supporting the annual fund which makes up the short fall between operations expenses and tuition. This money will be used towards Educational Scholarship Funds, normal routine maintenance, support for the volunteer program and other special projects that keep our unique Institute operating and serving our community each year.

avelinekimono 

This year’s Gala Dinner will honor Aveline Kushi as it follows the Peace Park Dedication and present the 2014 Aveline Awards.

  
The 2014 Aveline Award Recipients are:

RICHARD BOURDON
ROD HOUSE
WOODWARD and FLORENCE JOHNSON

The Peace Park Dedication will begin at 4:30 pm in the north field.

 

Dinner and Awards will follow at 6:00 pm in the tent.

 

Dancing to follow into the evening.

 

Gala dinner has been specially designed and prepared by guest chefs
Sanae Suzuki and Eric Lechasseur

 

RSVP
Tickets start at $100

Seating is limited. Kindly reserve your seats by Friday, August 8, 2014.
413.623.5741, ext. 102 | marisa@kushiinstitute.org

 

CLICK HERE TO PURCHASE TICKETS OR MAKE A CONTRIBUTION

 

Picture 3

eric-lechasseur
Eric Lechasseur | Gala Chef
Eric Lechasseur trained as a classical French chef in Canada, France and Japan and then was the Executive Chef at various resorts around the world. In 1993, Eric began his vegan macrobiotic journey to help his wife, Sanae, recover from ovarian cancer. He soon discovered that vegan macrobiotics was effective for treating his own very serious allergies. Hence, Eric’s interest in vegan macrobiotic cuisine developed and when combined with his classical French training, his creations of exquisite vegan macrobiotic cuisine were born. Soon after, his reputation caught on and he became a sought after celebrity chef extraordinaire. Some celebrities Eric has cooked for include: Oprah, Madonna, Tobey Maguire, Jim Carey, Leonardo DiCaprio and Sting.

 

sanae-suzuki
Sana
e Suzuki | Gala Chef
Sanae Suzuki was diagnosed with ovarian cancer and later sustained a nearly fatal car accident. This profound experience inspired her to learn about macrobiotics as a path to healing. She progressed from student to teacher and graduated from the Kushi Institute completing their highest certification: Level 4 – Advanced Certification. Sanae has become a distinguished macrobiotic counselor for people and pets, a Bach Foundation International registered practitioner of flower essences, an author, and an international culinary instructor of macrobiotics. She has taught extensively throughout the USA, Japan, Caribbean, Europe and is a returning instructor at the Holistic Holiday at Sea.

 

 

Cookbooks:
Eric is the author of love, eric, a cookbook of gourmet vegan macrobiotic pastries. In collaboration with his wife, Sanae, they published love, eric & sanae, featuring extraordinary seasonal vegan macrobiotic cuisine. Sanae’s second cookbook, love, sanae, features more than 120 healing vegan macrobiotic recipes. Eric and Sanae have an organic vegan macrobiotic restaurant, Seed Kitchen, in Venice, California.

 

 Picture 6Picture 10

CLICK HERE TO PURCHASE TICKETS OR MAKE A CONTRIBUTION

 

RSVP
Tickets start at $100

Seating is limited. Kindly reserve your seats by Friday, August 8, 2014.
413.623.5741, ext. 102 | marisa@kushiinstitute.org

 

 

 

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Front Office Volunteer

Applicants who can volunteer for a year will be preferred (three CRV sessions), after which, the volunteer will receive Levels 1 through 3 as a benefit.

Job Description:

Front Office Receptionist

·        Filing

·        Greeting and assisting patrons

·        Creating folders/files/name tags

·        Filing

·        Billing

·        Typing

·        Entering data into database

Hours:

·        40 hours per week, generally 9:00 a.m. to 6:00 p.m. (with one hour lunch break),

·        Weekend hours are required.

Benefits:

·        Eligibility to attend Macrobiotic Leadership Program Levels 1, 2 & 3 upon completion of 3 CRV sessions.

·        May attend most Kushi Institute classes when not on duty

·        Room and all meals included

Requirements:

·        Reliable

·        Punctual

·        Ability to work well with others and follow management direction

·        Pleasant personality

·        Good organizational skills

·        Basic computer skills – knowledge of Microsoft Word and Excel helpful

·        Detail oriented and high level of accuracy

·        Multi-tasking abilities

·        Sense of humor a plus

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