World Macrobiotic Summit

Denny Waxman has been a macrobiotic counselor since the 1970s and is one of the founders of American Macrobiotics. From the Mid-Atlantic Summer Camp, to opening Essene Market, and directing the Kushi Institute, he has been a pioneer of macrobiotics. His notoriety came after Dr. Anthony Sattilaro overcame cancer and credited Denny for saving his life in his book, Recalled by Life.
 

• 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

Jessica Porter is the author of The MILF Diet and The Hip Chick’s Guide to Macrobiotics. She has been practicing macrobiotics since 1991, managed the Way to Health Program at the Kushi Institute in the mid-nineties, and has worked as a traveling macrobiotic cook. She also collaborated with Alicia Silverstone on the New York Times number-one bestseller, The Kind Diet, and worked with Tia Mowry and Patricia Heaton on their cookbooks. She is also a hypnotherapist and has created two hypnosis CDs for people practicing macrobiotics. Jessica is a trained actress and comedienne who makes her lectures funny, inspiring and informative. She lives in Los Angeles.

For over forty years Bill Tara has been at the forefront of macrobiotic education, developing businesses, educational projects, and teaching in over 20 countries.

He has consistently focused his work on adapting the macrobiotic philosophy to the needs of modern life and culture. His approach is dynamic, simple and comprehensive, it is untroubled by esoteric jargon and rich with humor.

Bill’s teaching addresses the huge gap in our social understanding of how to create health in the individual and in society as a whole.

O Lourenço ensina desde 1998 temas relacionados com a tradição terapêutica oriental que incluem os hábitos de vida saudáveis e sustentáveis, sintonização com a natureza e Chi Kung Terapêutico. Fascina-o a procura de uma maior harmonia entre o que somos e o que fazemos. Editou em 2017 o livro Regenerar – Manual de bem estar para viver com as estações do ano.

The foundation of health begins with the food we eat. Let’s get back to basics, cut out the crazy, get real about food politics, food & a plant-based diet.

EDWARD ESKO is one of the world’s most active con­tempo­rary macrobiotic teachers. Over the past four dec­ades, he has lectured and counseled in Europe, Asia, Latin Amer­ica, and throughout North America, including at the United Nations, and has written and edited nu­merous books and articles. Building on the teach­ings of George Ohsawa, Michio Kushi, and other macrobiotic pio­neers, he has applied yin and yang—the universal principles of change and har­mony—to help solve issues of personal and planetary health. He has served as Executive Director of the East-West Foundation and Director of Education at the Kushi Institute. He is the founder of the International Macrobiotic Institute (IMI) in Massachusetts and serves on the Board of Planetary Health, Inc., the non-profit sponsor of the Macrobiotic Summer Conference.

Edward Esko lives in the Berkshires in Western Massachusetts with his wife, Naomi Ichikawa Esko, also a teacher of macrobiotics.

Simon is a macrobiotic, feng shui, and face reading author, teacher and consultant. He is the author of Modern Day Macrobiotics, Macrobiotics For Life, The Feng Shui Bible and The Secrets of Face Reading. Simon provides online and in person macrobiotic consultations and courses from London and Lisbon. He studied macrobiotics from 1980 with Michio Kushi, Aveline Kushi and Shizuko Yamamoto as well as feng shui with Takashi Yoshikawa. Simon served as chair of the Macrobiotic Association and is the chair of the Feng Shui Society.

Web www.chienergy.co.uk Email Simon@chienergy.co.uk

Well-known macrobiotic teacher and author, Melanie has worked with clients and students from all over the world. Her studies in the healing arts began in the 80’s and she went on to specialize in health education, macrobiotic cooking, coaching, writing and massage. Her common-sense approach to health and healing is easy to apply, down to earth, and realistic. Melanie has lived in 3 countries and is the mother of 7 children. In 2009, she was given the Aveline Kushi Award for her long time dedication to macrobiotics and world peace. Her published work includes: ‘Upbeat Macrobiotic Cooking for Family and Friends’, ‘Mr Hoppity’s Color Me Cookbook for Kids’, ‘Bless the Baby’, ‘Yummy Yummy in My Tummy’, ‘Eat Me Now!’ and The Little Carrot.

Sheri DeMaris, M. Ed. is a macrobiotic teacher and cookbook author who has taught at various restaurants and cooking schools throughout the United States and Europe.  She has consulted with chefs at top rated restaurants such as the Ritz Carlton and the Williamsburg Inn and has taught doctors and nurses at cutting edge medical/health programs such as the University of California San Diego School of Integrative Medicine and Hahnemann University. 

Sheri is a Level 4 graduate of the Kushi Institute. She is the author of the book “Macro Magic for Kids and Parents” host, director and producer of an alternative health TV show: “Macro Magic” formally  “Tea with Sheri”; a cooking TV pilot:  “Macro for the Mainstream” and a number of cooking TV videos for children.  She holds a Masters in Counseling from the College of William and Mary, VA, and postmasters in Counseling from Villanova University, PA 

Sheri is presently a consultant for the Holistic Holiday at Sea Cruise where she is responsible for soliciting the best quality food and home health products from natural food companies.

Tem uma licenciatura em engenharia civil e um doutoramento em hidráulica pela universidade de Brighton em Inglaterra. Desde novo se interessou pela filosofia oriental. Abraçou a prática macrobiótica em 1981. Foi no fim da década de 80, um dos pioneiros do feng shui contemporâneo na Europa. Fundou a escola nacional de feng shui em 1997 sendo responsável direto pela formação da quase totalidade dos consultores em Portugal. Dedica-se ao feng shui clássico intensamente há vários anos, tendo estudado com mestres de renome mundial. É graduado pela Chue Foundation e discípulo do mestre Francis Leyau da Central Academy of Feng Shui. Passa regularmente parte do ano em países como Taiwan, Singapura e Malásia aprofundando os seus conhecimentos. É co-fundador do One World Festival e autor de “O Grande Livro do I Ching”.

Bettina Zumdick, the founder of the CulinaryMedicineSchool.com, is a teacher, counselor, humanitarian and author who is integrating ancient knowledge with modern science. Being trained in Food Science as well as Macrobiotics and realizing the complex interconnections between mind, body, and spirit through her own healing journey from Lyme disease, Bettina knows it is possible to improve your health, and to deepen the quality of all your experiences in life. We are at a crucial crossroads in our human experience. Each one of us has an important role to play in the transformation of humanity – let us help each other to realize the golden dream of humanity: Peace on Earth with Enough for All. 

Her biggest passions have been studying philosophy, nature and food. In that path, she joined the Direction of the Portuguese Society of Naturalogy and after she studied Macrobiotics and specialized in macrobiotic counseling.

She has been a consultant in macrobiotics and life planning since 2015 and lectures classes at recognized institutions such as the Museum of the Orient and Escola Macrobiótica in Lisbon.

A continuous student, in 2019 she wrote the paper on ‘The macrobiotic view of fate’, and in 2020, with Simon Brown, the paper on ‘Positive health’, both published in the international journal ‘Macrobiotics Today’.

She is also an active Mathematician, with a Master’s degree in Applied Econometrics and Forecasting, and a Qi Gung practitioner.

Alex Jack is a macrobiotic author, teacher, and counselor. He has served as editor-in-chief of East West Journal, executive director of Kushi Institute, and president of Planetary Health, Inc. He has written many books, including The Book of Macrobiotics and One Peaceful World with Michio Kushi, Aveline Kushi’s Complete Guide to Macrobiotic Cooking, the One Peaceful World Cookbook with Sachi Kato, and Spiral of History. He lives in the Berkshires in western Massachusetts and teaches and counsels around the world.

Paula Alexandra Oliveira é Coach, Consultora Certificada de Feng Shui Clássico e Contemporâneo e de Astrologia Chinesa e autora do livro “Ki das 9 Estrelas, Luz, Câmara, Ação, Revelando o seu maior Potencial”

Desde sempre sentiu e cultivou a necessidade de autoconhecimento e desenvolvimento pessoal, tendo trilhado um vasto caminho de reencontro com a sua espiritualidade.

Licenciada em Línguas e literaturas aplicadas pela Universidade Católica de Lisboa, em 2005 ingressa na Escola Nacional de Feng Shui onde conclui a formação em Feng Shui Clássico e Contemporâneo. O encontro com a arte do Feng Shui causou um tal impacto que decide dar uma volta de 180º na sua maneira de fluir com a vida e decide desenvolver os conhecimentos em Macrobiótica, Jin Shin Jyutsu, Qi Gong , Coaching  e Astrologia Chinesa com professores nacionais e estrangeiros.

Presentemente, a par da consultoria de Coaching, Feng Shui e Astrologia exerce as funções de coordenadora geral da Escola Nacional de Feng Shui e da Escola Macrobiótica de Portugal.

Daniel Mayor is the head of ESMACA, The macrobiotic school of Catalonia in Barcelona, Spain, for more than 10 years. He has been spreading the word of macrobiotics for more than 20 years through classes, recipes and more. Daniels combines macrobiotics with Life Coaching to help the people to achieve their goals and feel happy with them. 

Sou a Eva,  criadora do projeto EVAGOODLIFE, através do qual partilho um estilo de vida saudável com o intuito de levar a mais pessoas uma vida plena, seja através da alimentação, de práticas físicas ou de hábitos diários. Sempre com base nesta arte de viver que é a Macrobiótica. 

Sou mãe de três filhos, formada em Publicidade e Marketing e com formação em PNL – Programação Neurolinguistica. Conheci a Macrobiótica em 2015, frequentei os 3 níveis do curso anual de Macrobiótica e a formação em Macrobiotic Mentoring.

Ao seguir um estilo de vida macrobiótico, consegui alcançar muitas mudanças na minha vida e o impacto foi tão positivo que larguei o meu trabalho de 12 anos como delegada de informação médica e resolvi partilhar com o mundo, as receitas que mudaram a minha vida e que podem, certamente, mudar a vida de muitas outras pessoas.

Hoje dou aulas de culinária nas duas maiores escolas de Macrobiótica de Portugal e dedico a maior parte do meu tempo a desenvolver o projeto evagoodlife nas suas várias vertentes. Sou uma pessoa muito mais feliz, consciente e procuro transmitir esta minha paixão a cada vez mais pessoas!

Carl Ferré has studied macrobiotic principles since beginning his practice in 1975. He began work at the George Ohsawa Macrobiotic Foundation in 1978. He is the current President of the Foundation, editor of Macrobiotics Today magazine, and directed the French Meadows Summer Camps for 38 years. Carl is author of Essential Guide to Macrobiotics, Acid Alkaline Companion, and compiler of Essential Ohsawa. He and family live in Chico, California.

Founder of Macrobiotics Japan

Co-founder of International Macrobiotic Institute (IMI)

Naomi Ichikawa Esko is a 2010 graduate of the Kushi Institute (K.I.) in

Massachusetts. Prior to her study at the K.I. she worked in the restaurant

industry in her native Tokyo. In 2011 she established an educational center

known as Macrobiotics Japan. Naomi also managed a consulting business

advising restaurants in the preparation of healthly menus. She lives in

Western Mass. with her husband, Edward Esko.

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. 

The Chicken and the Egg

Many years ago I asked Michio Kushi which came first, our thoughts about food or the food that creates our thoughts. He looked at me for a few moments and replied, “They’re all one.” I understood that what looks like opposite choices to us is in reality one and the same thing. Neither came first nor surpasses the other. The chicken is the egg.

The same question can be asked about the power of healing. Is food or belief paramount? For me it is clear that the source of health is love, the environment we embrace with our bodies.

Ginat discovered macrobiotics in 1980 in Israel and went on to complete all four levels of macrobiotic study with Michio Kushi. She co-owned Satori Natural Food Restaurant in Boston and spearheaded the Jerusalem macrobiotic community. She now organizes the Whole Health Macrobiotic Forum, an onsite and online teaching program. She is author of, “Food, Faith and Healing: 40 Macrobiotic Accounts of Cancer & Illness” and, “Macrobiotic Meals” with Sheldon Rice. They live on the northern coast of Israel.

Chef de cozinha, formador e consultor de cozinha natural, o que inclui cozinha macrobiótica, mediterrânea, vegana, plant based e cozinha de templo japonesa. Pesquisa na área da fermentação natural, com microorganismos e cozinha próbiotica e prebiótica. Tem enorme paixão por uma alimentação consciente, saudável, variada, saborosa e sem restrições. O que o faz feliz não é apenas a cozinha, mas também o desenvolvimento pessoal e espiritual através da alimentação. No trabalho e na vida, procura juntar várias abordagens: ecologia, estilo de vida, saúde, espiritualidade. Acredita que quando descobrimos novas formas de adaptação às constantes mudanças da vida conseguimos estar mais conscientes e livres. Nascido em 1976 no seio de uma família ligada à restauração e  à  cozinha tradicional portuguesa. Durante  três anos, estudou macrobiótica no Instituto Macrobiótico de Portugal, em Lisboa, e  em  2008  começou  por  colaborar com a clínica e hotel Sha Wellness, em Alicante, Espanha. Aí teve oportunidade de trabalhar com a equipa do Instituto Kushi de Tóquio. É professor e cozinheiro de cozinha natural. Colabora com diversas escolas de cozinha e tem sido formador em Espanha (Pamplona, San Sebastián e Valência), Itália (Aosta e Roma) e na Suíça (Lugano). Está empenhado na divulgação pública da alimentação natural e por isso participa  com  frequência  em  debates, palestras e programas de televisão. Colabora ainda com eventos que promovem a ecologia e a alimentação equilibrada, como o Organii Ecomarket entre outros. É co-fundador, da Beatroot, uma marca focada no desenvolvimento de produtos alimentares e vegan saudáveis.

Born in Verona, Itália, Angela Agrati is one of the main international references of the macrobiotic culinary. Her main teachers were Cornelia e Herman Aihara with whom she lived, studied and worked for two years, as a young woman, in Chico San in California. Back in Europe, Angela started her career in teaching and catering, having worked in different countries. She was a chef in the Macrobiotic Center in Berlin, at SHA Wellness Clinic in Valencia, at the restaurant Happy M Kitchen in Gothenburg, at the restaurant-cafe Lu-Ma Café in London and at the Green Shelters in Madrid, among others. Since the year 2000, she is the chef at the annual Festival One World, where she has cooked for more than 1000 people. She has also been a private chef for many celebrities. In the last few years she has dedicated herself to train macrobiotic catering professionals and teaching worldwide. She is the author of the book “Cooking with Angela”. 

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.

Steven Acuff began his adventure with natural food in 1971, when he discovered the macrobiotic way of eating.  At various 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.

From 1988-1993 he worked as a nutrition consultant for patients at the Habichtswald Clinic in Kassel, Germany, which had departments of internal, psychosomatic and cancer medicine.

In 1989 he published a book in German:  Das Makrobiotische Gesundheitsbuch (The Macrobiotic Health Book, Goldmann Verlag, Munich) which sold nine editions. The book was published in Swedish in 1992 with the title På Kornet.

Steven has taught at many international seminars, including joint seminars with Shizuko Yamamoto, a world-renowned master of shiatsu massage, and the One World Camp in the UK.

Steven was 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.

He has lectured in 27 countries, including the U.S., Canada, Australia, New Zealand, Thailand, Singapore, Israel, the Bahamas, Iceland and many European countries. From 1992 until 1998 he was a regular guest at health fairs in Germany, Austria and Switzerland, taking part in panel discussions with medical doctors and professors of nutrition science.

The magazine Macrobiotics Today (U.S.) featured his new book in the summer issue 2016. The book title:

Eating the Wu Way – for a Longer, Healthier Life.

www.stevenacuff.org

June pioneered organic food and has introduced macrobiotic food healing and lifestyle to the Malaysians since 1993 and established a macrobiotic food healing centre in Petaling Jaya, Malaysia by the name of Lapan Wellness Café. 

With June’s extensive training in macrobiotic food healing in Europe, USA, and Japan, her mission is in teaching and sharing her knowledge both domestically and internationally, for peace, happiness and freedom.

June is a Sota Zen (C’sao Dong) practitioner, and authored 4 macrobiotic publications and other than her home country, she has shared her macrobiotic knowledge in various countries such as Singapore, Thailand, Philippines, Indonesia, Australia, China, Spain and Italy.

Her motto: Don’t expect to harvest melons after you sow the melon seeds, the process of living for now is the essence.

For further information on June’s work, please visit www.healthyfoodmalaysia.com

Maria is one the co-founders of One World Macrobiotic Festival. After graduating in Sculpture at the University of Leicester, dedicated herself to work for institutions that support children, disabled and from low income families. In 1978, Maria started her Macrobiotic studies at the Community Health Foundation in London, where she was a student of Michio Kushi, Aveline Kushi, Herman and Cornelia Aihara. After graduating, she started working as a culinary teacher and celebrity chef, such as Robin Gibb. being a mother of two daughters led her to study Rudolph Steiner’s anthroposophical education, which she considers to be an important complement to her macrobiotic education. Maria also introduced the art of Energetic Cleansing in Portugal, and is today the co-director of the Macrobiotic School in Lisbon.

Sachi Kato is a macrobiotic chef and educator based in the San Francisco Bay Area. Sachi’s devotion to global health and peace led her to study macrobiotics at Kushi Institutes in the U.S., Europe, and Japan, where she completed the professional training course and became a certified teacher, counselor, and chef. 

As a culinary globe trekker, Sachi enjoys adapting international favorites from around the world into balanced, macrobiotic dishes. Working as a macrobiotic chef and instructor fulfills her passion for sharing nurturing food. 

Currently she and her husband are striving to raise their 3 year old son to be happy and healthy through the practice of their macrobiotic lifestyle. Sachi is co-author with Alex Jack of the One Peaceful World Cookbook. Visit her website : www.sachikato.com and Instagram : @sachimacro

Oliver brings a wealth of experience to his teaching and health counseling since he began studying macrobiotics and shiatsu in 1980 in London. He travelled to Boston USA and around Europe to deepen his studies with Michio and Aveline Kushi and other leading teachers, and in 1984 he moved to the south west of England where he has been teaching and practicing as a macrobiotic health counsellor and shiatsu therapist ever since.

 He has seen a very wide range of clients over the past 36 years, and helped thousands of people find greater health. In the 1990’s he studied person-centred emotional counseling and rebirthing, and often includes the emotional side of healing in his holistic consultations.

 In 1985 Oliver founded one of the first shiatsu schools in the country, and in 2003 co-founded the International Macrobiotic School offering an exceptionally in depth three and a half year professional training in macrobiotic cooking, Health Coaching and Health Counselling.

He is respected for his deep knowledge of macrobiotic and natural healing, and with a degree in Zoology also brings relevant scientific information to his teaching and practice.

 He has written 5 books on macrobiotics and shiatsu, and continues to work hard to bring his passion for empowering people to take care of their own health and lives with Oriental medicine and natural healing to as many people as possible.

With 40 years experience, Ken has an extraordinary knowledge of, Macrobiotic principles, of foods and their effect on the body. This lifelong learning is transmitted to people with a great passion and energy, enthusing all to look at their own food and lifestyle choices and see where they can be changed for the better.

Ken’s passion for food, healing and oriental diagnosis started back in the 70s, at the Community Health Foundation, in London’s Old Street. Learning under the macrobiotic gurus of the time, Michio and Aveline Kushi, the desire for knowledge grew strongly and Ken soon moved to work and study at the Macrobiotic Institute of Berlin. It was here that Ken spent the next seven years studying, first to become a Naturopath (Heilpraktiker) and then the in-depth skills associated with Traditional Chinese Medicine, including amongst others, Acupuncture and Moxibustion. Prompted by his wife Angela, Ken started to give Macrobiotic nutritional and lifestyle consultations in Italy in 1992, which now, after 27 years has expanded to several European countries. His work experience also profits from the 4 years of intense activity as a nutritionist giving consultation to many celebrities and royals at the famous Sha Wellness Clinic in Alicante, Spain. Currently Ken teaches the 4 levels of Macrobiotic study in Valencia and Madrid. He is one of the few senior Macrobiotic teacher/consultants in Europe active at this time. Ken is also an experienced chef. On request he cooks for groups and courses, he also uses his culinary skills to educate and train professional chefs on a personal level.

Since leaving the Macrobiotic Institute in Berlin, Ken has set up several successful whole food gourmet restaurants in Italy and Germany with his wife Angela and has worked as Camp Director on the English and Scottish One World Summer Camps for 9 years.

Ken’s other studies include: Iridology, Regressional Hypnosis, Ear Acupuncture and Silva Mind control.

Nascida em Portugal, cidadã do mundo.
Teve o privilégio de o trabalho como professora lhe proporcionar a possibilidade de viajar o mundo, conhecer novas culturas e desenvolver a capacidade de adaptação e crescimento pessoal.
Encontrou a Macrobiótica em 2017, após terminar a formação em Shiatsu. Iniciou este caminho transformador, tanto na vida pessoal como profissional, com a culinária macrobiótica, mas a sede de conhecimento levou-a a completar os 3 níveis do curso internacional de Macrobiótica no Instituto Macrobiótico de Portugal. Deu continuidade a este caminho fazendo assistências a diversos cursos e workshops.

Hoje trabalha como Gestora de Formação e Coordenação na Escola Macrobiótica em Lisboa.

Michael Rossoff has been committed to a macrobiotic lifestyle for 52 years. He has been a long-time teacher in the U.S. and England, Europe and Israel as well as a counselor to thousands of people on their healing journey. Michael was the publisher of MacroMuse Magazine for 7 years in the 1980s.
Michael has been a practitioner of Oriental healing for 40 years including being the academic dean of an Oriental medicine school. He continues his acupuncture practice, teaching and counseling from his home in Asheville, North Carolina USA. His website is: www.MichaelRossoff.com.

Bob Carr, longtime macrobiotic teacher/consultant.

Founded the Cleveland Tofu Company and East West Center of Cleveland, was one of the directors of the Kushi Institute of Germany, and now runs the Wonder Full Life Centrum in the Czech Republic, which offers macrobiotic education and does alternative agriculture research. We feed our participants with grains, beans and vegetables fresh  from our gardens and fields. Bob also taught shiatsu at the Kushi Institute Japan.

Mi pasión es acompañar a todas aquellas mujeres que quieran recuperar la consciencia total de su cuerpo y sus vidas a través de la alimentación macrobiótica, el yoga, la meditación y el estilo de vida.

Desde hace 12  años formo parte del instituto macrobiótico de España desde el que paso consulta de salud femenina y fertilidad forma presencial y a distancia. Además organizo programas online y talleres con el objetivo de transmitir mi conocimiento y poder crear comunidades de mujeres.

A través de cursos online, retiros, consultas y círculos de mujeres quiero hacer crecer una comunidad de mujeres que quieran sanarse, amarse y conseguir su propósito de vida.

Patricia Restrepo, author of “Macrobiotica the book of the great life”

She has been writing for 10 years, every month, in the integral magazine and vegetarian magazine among others.

Director of the Macrobiotic Institute of Spain. Weekly contributor to the radio program – Walking through life radio.

Lecturer, regularly invited to television.

Macrobiotic consultant, with a personal practice of 30 years.

Activist ecologist, Yoga teacher, Vipassana meditator.

Mother of two daughters and grandmother of three grandchildren.

Greg Johnson has been executive director of the Community Health Foundation (t/a Concord Institute for Integral Studies) in London since 1994. 

Greg began his studies and practice of macrobiotics in the summer of 1970. After helping open a macrobiotic food store in his hometown, he moved to Boston in the early 1970s to study macrobiotics with Michio Kushi.  As an active member of the Boston macrobiotic community, he worked at Erewhon for several years, a macrobiotic retail store in Boston, and later designed and operated a second store in Brookline. He taught the very first classes at the new Kushi Institute in Brookline in 1978. He and his wife Mutsuko also ran several macrobiotic study houses in and around the Boston area during that time.

He also had the opportunity to live and work in Japan for several periods (1974-1977,1979-1985) doing further research on the origins of macrobiotics. It was there that he met his wife Mutsuko in 1975, to whom he has been married for 45 years. They have five children and maintain a home in Atlanta, GA, USA.

Já com algumas décadas de envolvimento na Macrobiótica conduzido através de contextos tanto práticos como filosóficos e místicos, tem vindo a aprender e a ensinar em colaboração com várias instituições e também como formador independente.

Estudou no Instituto Kushi/Community Health Foundation em Londres. Foi colaborador da Unimave, uma cooperativa dedicada à Macrobiótica vegetariana e também do Instituto Macrobiótico de Portugal, praticamente desde a fundação. Foi sócio fundador da Shogun, Produtos Alimentares, Lda., pioneira na produção de bolachas de pipoca em Portugal. Produziu Tempeh para a comunidade macrobiótica/vegetariana em Lisboa. Foi sócio fundador da editora UME, Um Mundo Ético. É colaborador da Escola Macrobiótica Internacional.

Especializou-se em aplicar a Macrobiótica nas práticas a situações/objectivos diversos e extremos, nomeadamente nas dimensões de Alimentação, Actividade Física e Espiritualidade, com a abordagem que desenvolveu de Os Três Pilares do Bem-Estar.

É licenciado e Mestre em Engenharia Mecânica, Doutor em Ciências e Tecnologias da Informação e docente universitário na área de Informática.

Marion has been teaching macrobiotics for 40 years and is the current Chairperson of the Macrobiotic Association.

She also has many years of experience in growing organic vegetables and was a founder member of a land-based community. 

She feels that the way forward is organic agriculture and plant based eating for all.

Ana Torres is a lifelong macrobiotic practitioner. She teaches and mentors students at her school Azuki Macrobiotics and at the IMP or Institute in Lisbon, where she also studied.

Ana’s specialty is making the gift of macrobiotics simple and accessible with classes in English and Portuguese. She is committed to sharing the creative and profound knowledge of healing through food.

Prior to creating Azuki, Ana spent 15 years in the graphic design industry. She lives in Porto near her first macrobiotic teacher, her mother. In addition to teaching and cooking, Ana spends time studying human expansion and healing practices.