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Presenter Bios
Dr. Neal
Barnard is the founder and president of the Physicians Committee
for Responsible Medicine, and president of The Cancer Project, a
nonprofit organization advancing cancer prevention and survival
through nutrition education and research.
David Briscoe
is author of A Personal Peace and a regular columnist for
Macrobiotics Today. Certified by the Kushi Institute's premier
training program, he is one of the most experienced macrobiotic
teachers and counselors in the world.
Bob Carr
has been teaching macrobiotics for over 35 years. His extensive
background pertaining to macrobiotics includes founding the Cleveland
Tofu Company, directing macrobiotic summer camps in the Austrian
Alps, head chef at the French Meadows Macrobiotic Summer Camp, introducing
shiatsu at the Ohio College of Massotherapy and editing the MacroNewsLetter
for 20 years. These experiences bring depth to his lectures and
consultations. Currently, he is researching Parkinson's disease
in central Nebraska.
Mirea Ellis
has been involved with macrobiotics and other natural healing methods
for more than 30 years. She is a Kushi Institute faculty member
and President of Rejuva Organics herbal bodycare company. She has
appeared on TV and in magazines and newspapers, and is an avid researcher
and educator in the field of natural beauty. Along with studies
at Kushi Institute and other macrobiotic centers, Mirea has over
20 years of extensive training with Native American healers and
is a practicing shaman. Mirea takes a multidimensional approach
to healing, working with clients on the physical, emotional, energetic
and spiritual levels.
Olaf
Fischer is the Executive Director of the Kushi Institute, the
premier macrobiotic study center in the world. In addition to his
business background he is a Certified Empowerment Trainer and Coach
and also a licensed Massage Therapist. Olaf started offering empowerment
training and coaching after realizing that many of the clients he
was counseling in the macrobiotic life style had no clear vision
of their lives. His unique teaching style, which includes lessons
based on his own personal life experiences, discussions and experiential
exercises, has empowered many people make successful life style
changes.
John
Kozinski, MEA, is a Kushi Institute senior macrobiotic
teacher and counselor. For over 30 years he has aided thousands
of people in documented cases to recover from diverse ailments such
as cancer, heart disease, pre-menstrual syndrome, endometriosis,
chronic fatigue, and other conditions. John's macrobiotic program
for health is unique, incorporating the best of eastern and western
approaches to food, nutrition, health and healing with a contemporary
interpretation. He is a shiatsu bodywork practitioner, and Chinese
exercise teacher. He has appeared on television and radio. John
maintains a private teaching and counseling practice traveling to
various locations in the United States and around the world.
Warren
Kramer is an internationally recognized macrobiotic counselor,
educator and cooking instructor. For the past 19 years, he has studied
and lived the macrobiotic way of life. Warren teaches the macrobiotic
approach to health and wellness, including principles of food selection
and preparation, exercise, work and personal relationships. For
more than 10 years Warren worked on a daily basis with Michio Kushi,
and as his assistant, Warren helped guide thousands of people with
a myriad of health concerns. He spent 6 years traveling extensively
throughout the world, teaching cooking in individual households
and assisting people in the recovery of their health. Warren maintains
an active counseling practice in Brighton, MA.
Gabriele
Kushi, BFA, MEA is
the founder and president of Kushi's Kitchen in Minneapolis and
author of Embracing Menopause Naturally. An internationally
known lecturer, certified macrobiotic cooking teacher, and holistic
health consultant, she holds a BFA summa cum laude in Photography
and Native American studies, and works with Native American medicine
women. For more than thirty years, Gabriele has taught people from
all over the world and all walks of life how to become healthier
and more self-reliant by choosing macrobiotics.
Michio
Kushi is one of the foremost authorities on macrobiotics,
alternative medicine and the natural foods movement. Michio Kushi
has received worldwide acknowledgement and acclaim, by prestigious
organizations and individuals, for his great accomplishments over
the past 50 years. He has been asked to speak before the United
States Congress and governments of other nations on the role of
diet in degenerative illnesses. His monumental work has inspired
numerous studies on the relationship of diet and health at prestigious
institutions, the results of which have been reported in New England
Journal of Medicine and other professional journals. He has been
profiled in leading publications, and served as a guest speaker
at conferences including The American Holistic Medical Association.
A prolific writer, his works include the Macrobiotic Path to Total
Health.
Norio
Kushi Throughout his life Norio Kushi followed his passion for
wheels, from bicycling, driving a taxi in Boston, starting a bus
company in Vermont, and pursuing a career driving a big rig throughout
North America. Through the windshield of his semi, Norio gained
insights into the human condition, ultimately realizing that the
"self" we think we are does not exist. Rather, it is the
arrogance that George Ohsawa identified as the source of all diseases
and the source of all human suffering. Recognizing the illusion
of the self, Norio awakened to the peace and unconditional love
which is our true nature.
Eric
Lechasseur and Sanae Suzuki are a husband-and-wife team that
specializes in macrobiotic cooking, counseling, and teaching. Eric
has been working as a professional chef since 1985, serving as executive
chef at several popular Los Angeles restaurants and gaining international
experience with Club Med Resorts. As a private chef, he has held
positions cooking for many celebrities including Madonna, Tobey
Maguire and Sting. His first cookbook, Love, Eric, is a collection
of macrobiotic pastry recipes. Sanae
Suzuki is a whole health macrobiotics teacher. In the last thirteen
years, she has recovered from ovarian cancer and a life-threatening
car accident through the healing power of macrobiotics. After her
recoveries, she dedicated her life to serving others by teaching
cooking classes, exercis e, and meditation, in addition to her shiatsu
work and macrobiotic counseling.
David
S. Ludwig, MD, PhD, a pediatric endocrinologist, is Founding
Director of the Optimal Weight for Life clinic at Children's Hospital,
Boston. He holds the position of Associate Professor in Pediatrics
at Harvard Medical School. His research focuses on the effects of
dietary composition on hormones, metabolism and body weight regulation.
Described as an "obesity warrior" by Time Magazine, he
has fought for fundamental policy changes to restrict food advertising
directed at young children, improve quality of school nutrition
programs and increase insurance reimbursement for obesity prevention
and treatment programs. He has appeared in national media, and is
author of the book Ending The Food Fight.
Michael
Marcus is owner of the popular Bizen Japanese Restaurant in
Great Barrington, MA. Michael apprenticed in Japan as a potter,
then as a sushi chef. He will share tips, techniques and secrets
for making great sushi at the Summer Conference.
Tom
Monte is among the most prolific authors and teachers of natural
healing and personal transformation. In the past 23 years, he has
written more than 30 books and many hundreds of articles on virtually
every area of health. Among his latest books is Unexpected Recoveries:
Seven Steps to Healing Body, Mind, and Soul When Serious Illness
Strikes. His articles have appeared in leading magazines and newspapers,
including Life magazine, Cosmopolitan, The Saturday Evening Post,
Runner's World, The Chicago Tribune, New Age Journal, Natural Health,
and Ladies Home Journal. He has lectured and conducted extended
workshops for personal transformation throughout the U.S., Europe,
and Japan.
Clyde Motosue graduated from the University of Hawaii. After
attending shiatsu school, Clyde became a licensed shiatsu practitioner
in Hawaii in 1979, and graduated from Kushi Institute in 1984. Clyde
has studied with Fumihio Indei, Michio and Aveline Kushi, Shizuko
Yamamoto and Patrick McCarty. He is a graduate of the Boston Shiatsu
School, the Macrobiotic Shiatsu Master's Program, the Charles River
Institute's Tuina Program, and is a member of the International
Macrobiotic Shiatsu Society. Clyde has taught Shiatsu and Do-In
at Kushi Institute since 1985. He is recognized by the NCCAOM and
is a certified instructor of the AOBTA.
Hiroyuki
Naka began to practice macrobiotics in 1981 with Michio Kushi,
and in 1985, he opened a brown rice sushi restaurant in Boston.
He went to Hawaii and studied American and Hawaiian culture, as
well as Neuro-Linguistic Programming (NLP). In 1995, when the Great
Hanshin Earthquake devastated Kobe, near Osaka, Japan, Hiroyuki
had a deep moment of awakening which inspired him to open his own
restaurant again. Since 1999 he and his wife Mie have operated a
Kushi cooking school. Hiroyuki is a certified Kushi counselor in
Osaka, Japan. His publications include a Watashi no Diet or Our
Style of Diet, featured in popular magazines and numerous journal
articles.
Mie
Naka majored in early childhood development. Through a counseling
position she saw the emotional and physical problems many Japanese
people encounter today, and wondered why clients relapsed or returned
to unhealthy patterns of living. In 1994, she met Hiroyuki, and
began to practice macrobiotics. Previous to her macrobiotic life,
she was debilitated with many illnesses. Since then, she has been
in excellent health, and has seen how changing one's diet is the
key factor to changing one's life. Mie has been teaching Kushi Macrobiotics
in Osaka, Japan since 1999. She is the author of the book How to
Make a Smile.
Abraham
Oort is a native of The Netherlands and a retired climate scientist.
Since 1999 he has taught Macrobiotic Shiatsu at the Kushi Institute
and the New Hampshire Community Technical College in Claremont,
NH. He is a certified practitioner of the American Organization
for Bodywork Therapies of Asia. Abraham has a private practice in
Shiatsu and CranioSacral Therapy in Hartland, VT. He also practices
mindfulness meditation as a student of the Vietnamese Zen Master
Thich Nhat Hanh, and is a facilitator at the Mindfulness Practice
Center in White River Junction, VT.
Dawn
Pallavi is an experienced macrobiotic teacher and chef. Dawn
owns The Natural Epicurean Academy of Culinary Arts, which, according
to Vegetarian Times Magazine, is one of the top "Cutting Edge
Cuisine" culinary schools in the U.S. Dawn's mission is to
educate and empower students to create optimum health, wellness,
and balanced lives. With culinary training in France and the US,
she brings a comprehensive perspective to food and healing. Her
gentle approach and fun-loving manner make it easy to learn from
her and to incorporate her teachings into everyday life. She lives
in Austin, Texas with her daughter Joy (age 8). Visit www.NaturalEpicurean.com
for more information.
Michael
Russoff has been involved in macrobiotics and natural healing
for 39 years. He studied with Michio Kushi from 1969-1973. He published
MacroMuse magazine for seven years. Michael has a counseling
and acupuncture practice in Asheville, NC. Michael is well known
as an articulate, inspiring teacher and expert counselor.
Jane
Stanchich is a macrobiotic teacher, counselor, and chef with
over 25 years experience. She is a licensed Nutritionist, Certified
Yoga Instructor and proponent of active exercise. She teaches at
schools, health centers, universities, and in corporations throughout
the USA and Europe. Jane is a regular featured writer for "Christina
Cooks!" magazine and contributes articles to numerous publications.
She consulted with the Ritz Carlton Hotel's Macrobiotic Culinary
Program and the Kellogg School of Public Health at Northwestern
University. Jane appears in a dynamic macrobiotic cooking video/DVD
entitled, "Macrobiotic Cooking for the Whole Family."
Lino
Stanchich is a macrobiotic educator, researcher, and counselor
with over 30 years experience. He received the Aveline Kushi Award
in 2006, and is a member of the Macrobiotic Educators Association,
and a
Licensed Nutritionist and Licensed Massage and Bodywork Therapist.
He established several macrobiotic learning centers in America,
and has lectured at major macrobiotic centers throughout the world,
as well as to universities, hospitals, medical schools, and other
organizations. He has authored several books and created an exercise
video plus several audio tapes including the recent Using Your
Mind to Heal Your Body. Lino has appeared on a wide variety
of international radio and television shows.
Karin Stephan began studying Yoga and Macrobiotics in Paris
in 1969. That same year she began studying with B.K.S. Iyengar and
continued to study with him in Europe and India from 1972-1989.
In 1973 Karin organized the first Kushi International Seminar in
Paris and began teaching Yoga. In 1980 Karin created Yoga/Macrobiotic
Vacations and opened The Loft in Cambridge, Ma where she taught
Yoga and sponsored weekly macrobiotic dinner/lecture series. In
1985 she co-founded The B.K.S. Iyengar Yoga Center of Cambridge
along with Patricia Walden. Karin continues to teach Yoga at The
Loft in Cambridge and travels throughout the country giving workshops
on Yoga and macrobiotics.
Tzenwaxolokwauhtli
(Tzen) Tzatzoehetzin has been trained since childhood in the
5,000 year-old Mexhika (Aztec) system of healing. He is one of only
three people authorized to share this knowledge outside of Mexico.
Tzen teaches at Northern New Mexico College. He has been an instructor
at the Omega Institute, the Open Center in New York City, Rowe Camp
and Conference Center, Temenos Retreat and Conference Center, and
Kripalu Center for Yoga and Health. Tzen has lectured at the Universidad
del Estado de Mexico, the Universidad Estatal de Colima, Texas A&M
University, the University of New Mexico, and Harvard University.
www.aztec-healer.org
Denny
Waxman is an internationally known teacher, counselor and writer
in the fields of health, natural healing and macrobiotics. In 1982,
Denny successfully guided Dr. Anthony Sattilaro to a complete recovery
from terminal prostate cancer, documented in Dr. Sattilaro's book,
Recalled By Life. He founded the Essene Natural Food Store in Philadelphia
and served as director of the Community Health Foundation and Kushi
Institute in London. In 2002 Denny established the Strengthening
Health Institute (SHI) to formally teach his unique approach to
health and healing. In 2005 he received the Aveline Kushi Award.
His new book is "The Great Life Diet" and he is currently
at work on "The Power of Food."
Susan
Waxman has been a macrobiotic teacher and counselor for fifteen
years, and is co-Director of The Strengthening Health Institute
(SHI) in Philadelphia, PA. She also works as a consultant to the
Philadelphia-based Body IQ, an integrative center for wellness.
Susan's personal passion is the art of cooking. She is widely recognized
for her culinary expertise as well as her understanding of the energetic
properties of food. Susan has a BA in Psychology, Sociology and
Anthropology from the University of Pittsburgh. Before dedicating
her life to macrobiotics, she worked in the field of Social Services.
She is a graduate of the Kushi Institute and the School of Strengthening
Health and Macrobiotic Counseling.
Warren
Wepman has practiced the macrobiotic lifestyle for 30 years,
is a graduate of the Kushi Institute leadership training program
and is a certified cooking teacher and member of the K I Macrobiotic
Educators' Association. He lectures, counsels and teaches classes
throughout the United States. Wepman is a regular contributor to
"Christina's Living Healthy Journal".
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