Edward Esko, Kushi Institute Macrobiotic Teacher and Counselor, is a key personality in the macrobiotic diet /health revolution. Edward trained extensively with Michio Kushi, and in 1972 became vice president of the East West Foundation, the non-profit macrobiotic educational organization founded by Michio Kushi.

Edward has lectured in over a dozen countries, guiding thousands of people toward better health through the macrobiotic diet. Authoring and editing more than twenty texts on macrobiotic philosophy and cooking, many of which have been translated into languages other than English, he was honored with the Aveline Kushi Award in 2006 for his contributions. With Michio, he co-authored, among others, Macrobiotic Approach to Cancer (1982), and Nine Star Ki (1991). Edward has served as a Kushi Institute faculty member since 1977, devoting much of his energy to the Macrobiotic Leadership Program.

Alex Jack, Kushi Institute Macriobiotic Teacher and Counselor, is founder and director of Amberwaves, a macrobiotic network to preserve rice, wheat, and other foods from genetic engineering, climate change, and other threats and to keep America and the planet beautiful. He has served as editor-in-chief of East West Journal, general manager of the Kushi Institute, director of the One Peaceful World Society, and vice president of Quantum Rabbit.

Alex has co-authored many books with Michio Kushi including The Cancer-Prevention Diet, Diet for a Strong Heart, The Macrobiotic Path to Total Health, and The Book of Macrobiotics. He also co-wrote Aveline Kushi's Complete Guide to Macrobiotic Cooking. Alex has taught all over the world, and is on the visiting faculty of the Kushi Institute of Europe and has taught at the Ohsawa Center in Tokyo. He lives with his wife Gale in the Berkshires.

Chris Jenkins, Kushi Institute Macriobiotic Teacher, originally from Long Island, New York, went to study at the Kushi Institute in Massachusetts in 1997. He then worked as the kitchen manager for two years. Between 1999 and 2001, Chris worked at two Japanese restaurants - one in Asheville, North Carolina, and one in Great Barrington, Massachusetts. He returned to work as chef and manager of the KI kitchen from 2002 to 2012. Chris completed the Macrobiotic Leadership Program in 2003, and started teaching at the Kushi Institute in 2005. He has worked as a personal chef in the US and abroad. He taught classes at the 2012 KI Summer Conference in New Jersey, and he will be teaching at the Kushi Institute of Europe's Summer Conference in August 2013. You can read some of his recipes and thoughts on healthy eating at sixflavors.blogspot.com

Warren Kramer, Macrobiotic Teacher and Lecturer, is known world-wide with bringing the macrobiotic approach to health and wellness to organizations and institutions including the United Nations Macrobiotic Society, Whole Foods Market, Barnes & Nobel Bookstores, hospitals, nursing homes, churches, temples, health conferences and tennis clubs (Warren is a former tennis professional).

Additionally, he has experience traveling throughout the world working in individual homes as a private macrobiotic counselor, assisting people in recovering their health. Warren teaches in the Macrobiotic Leadership Program.

Judy MacKenney, Kushi Institute Macrobiotic Counselor and Instructor, began her practice in 1992 under the auspices of Kushi Institute counselors, with the medial diagnosis of Stage IV inoperable non-Hodgkins lymphoma. Judy recovered thoroughly through macrobiotics. A holistic health educator and counselor, and a member of the American Society of Alternative Therapies (ASAT), Judy and her husband, Larry, ran a macrobiotic health and wellness center in Florida prior to their involvement with Kushi Institute.

Judy studied with Michio Kushi and now directs Kushi Institute's Way To Health program in addition to counseling and lecturing in southwest Florida. In 2009 she received the Aveline Kushi Award. Her recovery through macrobiotics was one of the case studies presented by Kushi Institute to the National Institute on Cancer.

Amber Masiano, Kushi Institute Macrobiotic Teacher, became Kushi Institute's cooking class assistant and chef in 2008, and is now handling the role of kitchen manager and head chef, responsible for food ordering, menu design, kitchen scheduling and training, and meal preparation. She has formally studied macrobiotics for almost a decade to include graduating from Kushi Institute Macrobiotic Leadership Program.

Experienced as a personal chef and caterer, Amber has also managed many dual responsibilities during Kushi Institute Summer Conference kitchens to include being team leader for the cafe and co-team leader for cooking classes. She has worked with macrobiotic chefs Christina Pirello, Patricio Garcia de Paredes, Mie Naka, Susan Waxman, and Jane Stanchich.

Bettina Zumdick, Kushi Institute Macrobiotic Teacher and Counselor, has been involved in macrobiotics for over twenty-five years. A native of the Baltic Sea area in Germany, she studied food science at the University of Muenster. Bettina has taught macrobiotics and other mind-body-spirit related topics such as meditation, Tao Yin Yoga and chanting throughout Europe and the United States.

Realizing the complex interconnections between mind, body, and spirit through her own healing journey from Lyme disease, Bettina knows that it is possible to improve your health and to deepen the quality of all your experiences in life. It is her intent to share the knowledge and wisdom of this path for better health, vitality, and being able to pursue your most passionate dreams in life.