Macrobiotic Seminar

Our macrobiotic seminar was sooo much fun. The Naka's are really incredible people. We had so much support from the students, and Mie and Hiroyuki mentioned that all the students were all really nice people and very interested, so they were so happy. All the meals that we cooked were extremely delicious. We're looking forward to doing a lot more in the future, and they plan to come back every 6 months or so.

My mission

My mission is to make the world a better place in some way by teaching macrobiotic principles. I'd like to share a sense of hope with students and tools to achieve how the body and mind can heal without surgeries and drugs. In addition, I'd like to share that we can gain radiant health, beauty and well-being by changing our diets. Long term health is a daily journey integrating spiritual values, diet, and lifestyle. Changing one's diet can change one's life and destiny for the positive, helping us seek and discover the divinity and oneness within and to feel this in all facets of our lives and in the world around us. In doing so, we'll build a community in the Honolulu area sharing similar goals, values, and dreams.

Daily Insight

I was reading Yoga Journal's special daily insight. This seems true
not just of yoga, but also with one's macrobiotic practice too. It's
one thing I love about staying true to eating a healthy diet. If
you don't do yoga, just insert the word macrobiotics for yoga!

In much of conventional medicine, patients are passive recipients of
care. In yoga, it's what you do for yourself that matters. Yoga gives
you the tools to help you change, and you might start to feel better
the first time you try practicing. You may also notice that the more
you commit to practice, the more you benefit. This results in three
things: You get involved in your own care, you discover that your
involvement gives you the power to effect change, and seeing that you
can effect change gives you hope. And hope itself can be healing.

Kevin -- stroganoff for you!

Seitan Stroganoff over Udon Noodles

1 c onions, cut into crescents
2 cups mushrooms, sliced
2 cups water or broth (from shiitake, kombu, or seitan cooking broth)
1 to 2 cups seitan, sliced
2 or 3 T nut butter (such as almond or tahini)
2 to 3 T kuzu or arrowroot diluted in cold water
Shoyu or sea salt to taste
2 tsp sesame oil for sautéing
1 to 1 ½ cups tofu sour cream (recipe follows)
Parsley, to garnish
1 package of udon noodles

Cook noodles according to package directions. Drain and set aside. Sauté onions in a small amount of sesame oil until they are limp and smell sweet (approximately 5 to 8 minutes on medium low heat). Push the onion to the side and add mushrooms. Sauté until the juice comes out, approximately 3 to 5 minutes. Place lid on the pan and simmer for 5 to 10 minutes, or until the onions and mushrooms are limp. Add seitan and broth or water and adjust the seasoning. Simmer for 20 minutes. Add nut butter and kuzu/arrowroot. Cook for 1 to 2 more minutes. Add 1 to 1 ½ cups tofu sour cream just before serving.

Tofu Sour Cream

1 block tofu
3 T lemon juice, umeboshi vinegar OR brown rice vinegar
1 to 2 T umeboshi paste
Minced chives or parsley, optional

Boil a pot of water. Take the tofu out of the package and blanch for 2 to 3 minutes. Drain well. Add the juice or vinegar, and the umeboshi paste. Blend well. Place tofu mixture into a bowl. Mince the chives or parsley and gently fold into the tofu mixture.

Special Macrobiotic Event in Honolulu

RECOVERING YOUR NATURAL ABILITY AND ENHANCING HAWAIIAN CULTURE THROUGH MACROBIOTICS

FAMOUS JAPANESE HEALERS AND MACROBIOTIC TEACHERS COMING TO HAWAII: HIROYUKI AND MIE NAKA FROM MACROBI GARDEN IN OSAKA, JAPAN ARE MAKING A SPECIAL TRIP TO HONOLULU ONLY, JANUARY 5-7, TO TEACH MACROBIOTIC COOKING CLASSES AND SEMINARS, AND TO PROVIDE CONSULTATIONS. SPECIAL GOURMET DINNER SERVED ON SATURDAY NIGHT. HELD AT CHURCH OF THE CROSSROADS ON UNIVERSITY AVE.

Following a macrobiotic way of life brings us back into harmony with nature, with oneself, with other people on the islands, and helps restore the vitality and beauty of the culture. Eating foods grown for this climate achieves these goals.
Learn more about macrobiotic theory during lectures, taste Polynesian, Asian, and American-fusion recipes during cooking demonstrations, and receive private consultations specific to your own health goals.

WHO: HIROYUKI AND MIE NAKA, PREMIER MACROBIOTIC SENIOR INSTRUCTORS AND HEALERS FROM OSAKA, JAPAN DIRECTLY UNDERNEATH MICHIO KUSHI COMING ONLY TO HONOLULU FOR A SPECIAL SEMINAR.

WHAT: LECTURES, COOKING CLASSES, GOURMET DINNER

WHEN: JANUARY 5-7

THURSDAY LECTURE, 7 TO 9 PM, $20
FRIDAY COOKING CLASS, 6 TO 9 PM, $35
SATURDAY COOKING CLASS 9 AM TO 12 PM $35
SATURDAY LECTURE 1 TO 3 PM $20
SATURDAY CONSULTATIONS 3 TO 6 PM, $200/HR
SATURDAY GOURMET DINNER 6:30 TO ~ $35 ADULTS, $25 STUDENTS

OTHER DAYS OPEN FOR CLASSES OR CONSULTATIONS BY APPOINTMENT

Please call to register now.

Prices subject to change. Please check for most current information.

WHERE:
Church of the Crossroads
1212 University Avenue
Honolulu, Hawaii

URL: WWW.MACROBIOTICHAWAII.BRAVEHOST.COM

CONTACT: LESLIE ASHBURN
808-398-2695
MACROBIOTICHAWAII@HOTMAIL.COM

10 Steps to a Healthier Holiday

From the Natural Epicurean Website:

>> 10 TIPS FOR STAYING HEALTHY FOR THE HOLIDAYS <<
-------------------------------------------------------

1. Take a healthy and delicious dish to share with everyone at holiday
gatherings.

2. Stop eating when you are 80% full. There are always plenty of
leftovers during the holidays. You'll probably get a chance to taste it again.

3. Fill your plate with smaller portions of each dish. Overeating is one
of the culprits of holiday sluggishness and extra holiday pounds.

4. CHEW each bite 20-25 times or more (no matter what you eat). This can
keep you from overeating and give you more time to enjoy mealtimes
with friends and family. It also leaves you more satisfied with what you
eat.

5. Eat a healthy meal before going to holiday parties, and take a
healthy dessert with you. It makes all that decadent (and fattening) holiday
food easier to resist. (Have you seen that Casa now offers take-out
items?)

4. If you eat snacks at parties, SIT DOWN to eat your food. Our bodies process and digest food better when we are sitting down.

5. Use rice syrup, barley malt, maple syrup or agave nectar to replace
the sugar in your holiday desserts.

6. Set holiday GOALS for your health with a friend or family member. It
is always easier to resist temptations when you have a buddy and someone
to whom you can be accountable.

7. Take time to tell someone how much you appreciate them.

8. Holidays are usually busy and stressful. Treat yourself to a shiatsu or healing massage to help you relax.

9. Make a list of things for which you are thankful.

10. Take time to reflect on what is really important to you in your
life. (And make sure you are spending at least some time doing these
things)

Enjoy your holidays! And remember the rule:

If you eat something that you know is not the best for you....
SAVOR and ENJOY every bite, and leave the guilt out of it.

Yummy Yams

This is a recipe from The Natural Epicurean. I tried it the other night, and our knees got wobbly because it was so unbelievably delicious. I used the least amount of sweetener called for in the recipe, and it still was succulently sweet.

SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING
by Dawn Pallavi Serves: 8–10

When making my Thanksgiving menu, I can’t forget the Sweet Potato
Casserole. This traditional Thanksgiving dish is a favorite that you can
make more or less sweet depending on the amount of sweetener you use. I
find that for my taste, the casserole is sweet enough without the extra
barley malt. If you are cooking for family or friends who are used to a
lot of brown sugar, follow the recipe exactly, and you may even want to
double the pecans for the topping. This is a recipe that even my
meat-eating relatives ask me to bring for our annual family Thanksgiving
feast.

— Filling —
4 organic yams or sweet potatoes
1 cup spring or filtered water
1 pinch unrefined sea salt, SI brand recommended
3/4 cup organic barley malt or agave nectar
(optional for a sweeter casserole)
2 tablespoons organic kuzu, dissolved in the apple juice
3 tablespoons organic apple juice
zest of 1 organic orange or tangerine
1 teaspoon organic vanilla extract
1 teaspoon organic cinnamon
.
— Topping —
1 cup whole organic pecans
1/4–1/2 cup organic maple syrup

Directions
Filling
Preheat oven to 375° F. Cut sweet potatoes into 1-inch squares. Bring to
a boil in spring water with sea salt, turn flame to medium low, and cook
until tender. Place cooked sweet potatoes in a blender or food
processor, or mash with a potato masher. Dissolve the kuzu in room
temperature apple juice. Add dissolved kuzu, barley malt (if desired),
and blend until smooth. Stir in orange zest, cinnamon and vanilla. Pour
mixture into casserole dish.

Topping
Prepare topping by mixing pecans and maple syrup together in a bowl.
Pour over casserole or arrange pecan halves on top of the casserole and
bake at 375° F for 1 hour.

Current Goals

My current goals are to:

1) Get more sleep. I've set a goal to be in bed by 10:30 to 11:00 pm every night. I've been burning the candle at both ends and paying for it. It's amazing how much better I feel with 8 as opposed to 6 hours of sleep, and I don't feel as hungry all the time too.

2) Exercise more. I've been putting aside taking care of my own needs to meet the needs of others. I plan to recommit myself to my yoga practice (which has been going well) and to manage my time better so I can go for a walk, go to the gym and take a kick boxing class, or to spend time in my living room stretching to a yoga DVD.

3) Take what I have developed thus far with macrobiotic classes, and to improve upon it in whatever way possible. Now more people in Honolulu have learned about macrobiotics, and I'd love to bring more classes to them in better locations. I've been enjoying all the classes at both Kaiser Highschool and also at UH in particular for different reasons. The main thing I love is that the classes are affordable for adults in the community and for students at UH.

4) Learn more about macrobiotics. While in Japan, I had lots of time to study, but I have had less time to study here. I guess I'm learning other aspects of things surrounding macrobiotics, such as figuring food costs, interacting with organizations, brainstorming creative ways to bring more into the community, and in believing that anything is possible.

5) On a practical level, I'd love to get back to my body scrub. In Japan, I had a regular practice since the showers there are so high tech. I could dry off, and then reset the temperature for my water to a higher level, and in about 2 minutes, refill my bucket. Here, I have to get out of the shower, and boil water to get it hot enough. For some reason, I haven't felt totally comfortable working out a new system. It's a goal to recommit to that, since I feel so much better.

6) Eat less. I have such a powerful appetite! Geez!

This should be enough to keep my working for a while.

Yoga and the Roots of Vegetarianism

The Roots of Vegetarianism

Modern yogis who struggle with the question of whether to eat meat can look to ancient wisdom for the answer.

By Jennifer Barrett

Ask any number of yogis to describe their diets and you'll likely get responses as varied as the styles they practice. Many traditionalists see yoga as being inextricably linked with the meatless path, citing numerous ancient Indian texts to prove their conviction. Others put less stock in centuries-old warnings like "the slaughter of animals obstructs the way to heaven" (from the Dharma Sutras) than in what their bodies have to say. If eating flesh begets health and energy, they argue, it must be the right choice for them--and their yoga.

Today's range of dietary habits might seem like a recent development, but delve back into the historical record and you'll find a long tradition of ethical wrangling with respect to animals. Indeed, the different stances yogis now take on vegetarianism reflect just the latest turn in a debate that started thousands of years ago.

The Past-Life Argument

The history of vegetarianism in India began in the Vedic period, an era that dawned sometime between 4000 and 1500 b.c.e., depending on whom you ask. Four sacred texts known as the Vedas were the bedrock of early Hindu spiritual thought. Among those texts' hymns and songs that described with reverence the wondrous power of the natural world, we find a nascent idea that sets the stage for vegetarianism in later centuries. "The concept of the transmigration of souls... first dimly appears in the Rig Veda," explains Colin Spencer in Vegetarianism: A History (Four Walls, Eight Windows, 2002). "In the totemistic culture of the pre-Indus civilization, there was already a sense of oneness with creation." A fervent belief in this idea, he contends, would give rise to vegetarianism later on.

In subsequent ancient texts, including the Upanishads, the idea of rebirth emerged as a central point. In these writings, according to Kerry Walters and Lisa Portmess, editors of Religious Vegetarianism (State University of New York Press, 2001), "gods take animal form, human beings have had past animal lives, [and] animals have had past human lives." All creatures harbored the Divine, so that rather than being fixed in time, life was fluid. (A cow alone, notes Spencer, held 330 million gods and goddesses. To kill one set you back 86 transmigrations of the soul.) Again, the idea that the meat on a dinner plate once lived in a different--and possibly human--form made it all the less palatable.

Dietary guidelines became explicit centuries later in the Laws of Manu, written between 200 b.c.e. and 100 c.e., say Walters and Portmess. In this text, we discover that the sage Manu doesn't find fault just with those who eat meat. "He who permits the slaughter of an animal," he wrote, "he who cuts it up, he who kills it, he who buys or sells meat, he who cooks it, he who serves it up, and he who eats it, must all be considered as the slayers of the animal."

The Bhagavad Gita, arguably the most influential text of the Hindu tradition (written sometime between the fourth and first centuries b.c.e.), added to the vegetarian argument with its practical dietary guidelines. It specifies that sattvic foods (milk, butter, fruit, vegetables, and grains) "promote vitality, health, pleasure, strength, and long life." Bitter, salty, and sour rajasic foods (including meat, fish, and alcohol) "cause pain, disease, and discomfort." At the bottom rung lies the tamasic category: "stale, overcooked, contaminated" and otherwise rotten or impure foods. These explanations have endured, becoming the guidelines by which many modern yogis eat.

Spiritual Contradiction

The case for vegetarianism mounted as centuries passed, while another practice--animal sacrifice--persisted alongside it. The same Vedas that extolled the virtues of the natural world also emphasized the need for animal sacrifice to the gods. The uneasy coexistence between India's emerging inclination toward vegetarianism and its history of animal sacrifice continued over hundreds of years, says Edwin Bryant, professor of Hinduism at Rutgers University. Oftentimes the conflict played out in the pages of the same text.

The sage Manu, for instance, condemned recreational meat eating, stating, "There is no greater sinner than that man who...seeks to increase the bulk of his own flesh by the flesh of other beings." But orthodox followers of Vedic culture--including Manu--were "forced to allow the performance of animal sacrifice," Bryant notes. Ultimately, the discomfort that many in ancient India felt about animal sacrifice helped fuel the demise of the practice.

Some orthodox traditionalists, for instance, felt uncomfortable challenging the ancient texts on the issue out of respect for what they believed were the writings' divine origins. However, they did condemn everyday meat eating, adding a number of conditions to animal sacrifice so that "the practice accrued ghastly karmic results that far outweighed any benefits gained," explains Professor Bryant in A Communion of Subjects: Animals in Religion and Ethics, edited by Kimberly Patton and Paul Waldau (to be published in 2004).

Others simply deemed the ancient texts outdated, and went on to form groups such as the Jainas and the Buddhists. No longer bound by Vedic authority, Bryant says, they "could scorn the whole sacrificial culture and preach an unencumbered ahimsa," or doctrine of nonviolence. This concept of ahimsa, championed by Mahavira in the sixth century, has emerged at the core of the vegetarian argument in modern times.

Some later Indian sages strengthened the case for vegetarianism. Swami Vivekananda, writing a hundred years ago, pointed out the communality we have with other animals: "The amoeba and I are the same. The difference is only one of degree; and from the standpoint of the highest life, all differences vanish." Swami Prabhupada, scholar and founder of the International Society for Krishna Consciousness, offered a more stark pronouncement: "If you want to eat animals, then [God] will give you... the body of a tiger in your next life so that you can eat flesh very freely."

In most cultures today, the rights of animals have at least prevailed over the ritual of sacrifice, if not meat eating. Scores of yogis live and eat with the understanding, as expressed by B.K.S. Iyengar, that a vegetarian diet is "a necessity" to the practice of yoga. But other, equally dedicated yogis find flesh a necessary fuel, without which their practice suffers. Those yoga enthusiasts still on the fence when it comes to the meat question should take heart, however. It seems that a thoughtful, deliberate, and at times even challenging consideration of vegetarianism is very much in the spirit of the Indian spiritual tradition.

Contributing Editor Jennifer Barrett is editor of The Herb Quarterly. She lives in Connecticut.



July/August 2003

This article can be found online at http://www.yogajournal.com/wisdom/999_1.cfm

Living Ethically

Beginning the Journey

Living ethically, according to Patanjali's Yoga Sutra, is the first step on the true path of yoga.

By Judith Lasater

When our children were young, my husband and I would occasionally summon up the courage to take them out for dinner. Before entering the restaurant, one of us would remind them to "be good" or we would leave. This warning was only mildly successful, but then one day my husband reasoned out a more effective approach. On our next outing we stopped outside the restaurant and reminded them specifically to "stay in your chair, don't throw food, and don't yell. If you do any of these things, one of us will take you out of the restaurant at once." We had stumbled upon a very effective technique, and it worked like a charm.

Interestingly, Patanjali, the author of the Yoga Sutra written some two centuries after the life of Jesus, demonstrates a similar approach to the study of yoga. In the second chapter of his book he presents five specific ethical precepts called yamas, which give us basic guidelines for living a life of personal fulfillment that will also benefit society. He then makes clear the consequence of not following these teachings: It is simply that we will continue to suffer.

Arranged in four chapters, or padas, the Yoga Sutra elucidates the basic teachings of yoga in short verses called sutras. In the second chapter Patanjali presents the ashtanga, or eight-limbed system, for which he is so famous. While Westerners may be most familiar with the asana, the third limb (posture), the yamas are really the first step in a practice that addresses the whole fabric of our lives, not just physical health or solitary spiritual existence. The rest of the limbs are the niyamas, more personal precepts; pranayama, breathing exercises; pratyahara, conscious withdrawal of energy away from the senses; dharana, concentration; dhyana, meditation; and samadhi, self-actualization.

The Yoga Sutra is not presented in an attempt to control behavior based on moral imperatives. The sutras don't imply that we are "bad" or "good" based upon our behavior, but rather that if we choose certain behavior we get certain results. If you steal, for example, not only will you harm others, but you will suffer as well.

The first yama is perhaps the most famous one: ahimsa, usually translated as "nonviolence." This refers not only to physical violence, but also to the violence of words or thoughts. What we think about ourselves or others can be as powerful as any physical attempt to harm. To practice ahimsa is to be constantly vigilant, to observe ourselves in interaction with others and to notice our thoughts and intentions. Try practicing ahimsa by observing your thoughts when a smoker sits next to you. Your thoughts may be just as damaging to you as his cigarette is to him.

It is often said that if one can perfect the practice of ahimsa, one need learn no other practice of yoga, for all the other practices are subsumed in it. Whatever practices we do after the yamas must include ahimsa as well. Practicing breathing or postures without ahimsa, for example, negates the benefits these practices offer.

There is a famous story about ahimsa told in the Vedas, the vast collection of ancient philosophical teachings from India. A certain sadhu, or wandering monk, would make a yearly circuit of villages in order to teach. One day as he entered a village he saw a large and menacing snake who was terrorizing the people. The sadhu spoke to the snake and taught him about ahimsa. The following year when the sadhu made his visit to the village, he again saw the snake. How changed he was. This once magnificent creature was skinny and bruised. The sadhu asked the snake what had happened. He replied that he had taken the teaching of ahimsa to heart and had stopped terrorizing the village. But because he was no longer menacing, the children now threw rocks and taunted him, and he was afraid to leave his hiding place to hunt. The sadhu shook his head. "I did advise against violence," he said to the snake, "but I never told you not to hiss."

Protecting ourselves and others does not violate ahimsa. Practicing ahimsa means we take responsibility for our own harmful behavior and attempt to stop the harm caused by others. Being neutral is not the point. Practicing true ahimsa springs from the clear intention to act with clarity and love.

Patanjali lists satya, or truth, as the next yama. But telling the truth may not be as easy as it sounds. Researchers have found that eyewitnesses to an event are notoriously unreliable. The more adamant the witnesses are, the more inaccurate they tend to be. Even trained scientists, whose job it is to be completely objective, disagree on what they see and on the interpretation of their results.

So what does telling the truth mean? To me it means that I speak with the intention of being truthful, given that what I call the "truth" is filtered through my own experience and beliefs about the world. But when I speak with that intention, I have a better chance of not harming others.

Another aspect of satya has to do with inner truth or integrity, a deeper and more internal practice. Honesty is what we do when others are around and might judge our actions or words, but to have integrity is to act in an honest manner when others are not around and will never know about our actions.

In Sanskrit, sat means the eternal, unchanging truth beyond all knowing; ya is the activating suffix which means "do it." So satya means "actively expressing and being in harmony with the ultimate truth." In this state we cannot lie or act untruthful, because we are unified with pure truth itself.

The third yama is asteya, nonstealing. While commonly understood as not taking what is not ours, it can also mean not taking more than we need. We fail to practice asteya when we take credit that is not ours or take more food than we can eat. We fail also when we steal from ourselves—by neglecting a talent, or by letting a lack of commitment keep us from practicing yoga. In order to steal, one has to be mired in avidya, or ignorance about the nature of reality, a term introduced by Patanjali in his second chapter. Avidya is the opposite of yoga, which connects us with all that is.

The next yama is brahmacharya, one of the most difficult for Westerners to understand. The classical translation is "celibacy," but Brahma is the name of a deity, char means "to walk," and ya means "actively," so brahmacharya means "walking with God."

For some people, sexual love holds no great attraction. Others sacrifice this part of life to live as a monk or nun and thus consecrate their sexuality to God. Brahmacharya does not just mean giving up sex; it also means to transmute the energy of sex into something else, principally, devotion to God.

But for the average person who has taken up the study of yoga, brahmacharya might mean simply to remain faithful within a monogamous relationship. Dr. Usharbudh Arya, author of an extensive translation of the Yoga Sutra, once gave this simple explanation of brahmacharya: When you are having sex, have sex; when you're not, don't. Remain in the present and focus on what is happening right now without obsession.

Another approach is to use sexual energy, like all life energies, in accord with the practice of ahimsa. This means that we respect ourselves and our partner when we are in a sexual relationship and do not use others or have sex mindlessly. Remembering the divinity of self and other, we can allow sexuality to be part of the wider practice of yoga.

The final yama in Patanjali's list is aparigraha, or nongreed. This is a very difficult one to practice, surrounded as we are with advertisements that attempt to whip up our desire for more. In some ways our society's economic system is based on greed.

When my husband was in law school we lived a simple life; we wore jeans, drove an old Volvo, and rarely had money for such luxuries as new clothes, fancy dinners, or vacations. After he graduated and started working, things changed. One day he invited me downtown for lunch, and I met him in a richly appointed hotel lobby. As I waited for him to arrive, I couldn't help noticing the beautiful people who passed by in their elegant clothes, glancing at their expensive watches. I was filled with a strange and powerful longing. When I explained my feelings to my husband, his response was simple: "That's greed."

But greed is not just confined to material goods. We may hunger after enlightenment, difficult asanas, spiritual powers, or perfect bliss. One way to sidestep the trap of greed is to follow the advice of the sages: Be happy with what you have. This spirit of true renunciation will diminish the power of aparigraha.

In verse 30 of Chapter 2 of the Yoga Sutra, Patanjali calls the yamas "the great vow," to be practiced at all times. This is a difficult assignment, but if we follow this vow, the power released in our lives and the lives of others will be stunning. One way to do this is to choose one yama to focus on for a length of time. Then reflect upon how this practice has affected your life. Don't worry if you forget to practice your yama, or even if you can't follow through in each situation. Your effort and awareness will be the victory.

Judith Lasater is an internationally known yoga teacher and author of Living Your Yoga and Relax and Renew: Restful Yoga for Stressful Times (Rodmell Press).
November/December 1998

This article can be found online at http://www.yogajournal.com/wisdom/462_1.cfm

Feeling Grateful

Last weekend, I found out that a friend of someone close to me had a stroke. This woman is somewhere in her mid-40's with 2 beautiful daughters. We went to visit her in the hospital and were shocked to see her partially paralyzed with slurred speech. She's a pretty spunky lady, so we expect she'll recover, and we hope she'll adjust her lifestyle to prevent future problems.

As we left, I stood in the lobby of the ICU and just observed everything happening. Plenty of people got wheeled by, unconscious, with tubes and machines, and nurses dressed all in blue carting them off somewhere. Not only the patients, but also the visitors of various patients, appeared quite overweight. At that very moment, I felt intensely blessed for my health, and blessed that the people I love are in generally great health too. If we could all just take better care of ourselves on a day to day basis, we could prevent so many illnesses.

I can't imagine what it would be like to have my mother in the hospital from a stroke, especially if I had to go through that as a woman entering my 20's. It would be devastating. Thank God my parents are both well. I'm sending my prayers for this other mom's speedy recovery.

Namaste

"The goddess in me greets and honors the Goddess in you"
"I salute the divine qualities in you"
"I salute the God within you"
"My soul bows to your soul"
"I honor the place in you in which the entire universe dwells"

I'm rich beyond belief

Monday night, Sept. 26th, 2005 changed me in a profound way. I went to give a private cooking lesson for a family whose patriarch is suffering from cancer. We had our cooking lesson, and I left the house really in a daze. Suddenly, I realized that I have everything that I could possibly need. I have my health, my boyfriend, my friends, my family, enough money to pay my bills and get by. I have a roof over my head and a job with good people. I have people who trusted me for no reason and invited me to teach at their schools or to work in their homes. The stars were brighter, the musical notes more articulated, and the air more quenching. The next morning, I woke up and felt ALIVE. I felt grateful for everything and everyone around me and in my life. There is so much to be thankful for. Thank you to the people in my life who have given so much to me. Thank you to this family for their beauty and lifeforce.

Things that have been happening lately

I can't believe how long it has been since posting my last message. I have emails to send to people that I've neglected.... One of those people, if she's out there reading, is in Europe! I think about her often, and will write soon!

Where does the time go? Since my last posting, I have been working really hard. I've been doing lots of cooking lessons, which seem to be going very well. I'm so encourgaged by the turn out. For example, one that I did in Kailua, HI brought in close to 70 people. I nearly fainted when I "went on stage". It's only through macrobiotics that I have come out of my shy clamshell to find less fear about public speaking. I have more confidence, and I also have genuine passion about this topic that I want to share with everyone.

My other cooking classes have been filling up too. These have been more hands-on instead of demonstrations, so the students really get a lot more out of it. Even as an English teacher, I've had a strong inclination towards experiential learning.

One of the weekly classes is through the local Adult Education program. The local highschools open up at night for a variety of courses with things like Magic, yoga, Italian, French, ukelele lessons, Tai Chi, crocheting, faberge egg decorating, and pretty much anything else under the sun that you can think of. I love that it's affordable and accessible to people who can REALLY benefit from wholefoods and macrobiotic principles. Tonight we had our second class, and so far, the students (with all varying ages, ethnicities, and life experiences)again remarked on the ingredients, the changes they made in just one week, how easy the food is to cook, and how delicious they feel the food is. I'm so pleased!

One of my other fun things has been bringing vegan and vegan-macro potlucks to the community. We have the Veg Society of HI and the UH Veg club people attending and a handful of macrobiotic people too. Recently, a sweet and lovely woman named Kaori came from Japan for a short work-related visit. She's a student of my teacher's, the Naka's, and so I got to meet her and spend time at a party. She's so sweet and wonderful!

The potlucks fill a gap felt by many. Several people remarked to me through the evening how they opt not to go to social events because they can't fathom the thought of being around meat cooking on the grill.... Or that they find themselves withdrawing from friends they had before and making new friends who share a similar lifestyle. I'm glad that I can offer an opportunity for others to network and share something that we all feel passionate about.

I've been making some waves in Honolulu with macrobiotics. People overall have been extremely willing to listen.... Even those who are not so interested wnat to come to the potlucks and partake in the gourmet vegan food made with love and friendly conversation. Like Hiroyuki taught me, a strong headwind (obstacle) can suddenly change and become a tailwind!

The cooks in the kitchen

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Originally uploaded by macro808.

Kathy, in her petite and powerful glory, was the cooking class coordinator, and I was one of her assistants. We worked sooo hard, and we all did a great job. There were several other volunteers who made the experience very memorable for me. Hope to see everyone next year.

My dear friend

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My long-time friend, Reni, came all the way from Japan to Poultney, VT for our conference. It was so great to be in her aura again. I love her so much! When life gets rough, and people look at me like a counter culture weirdo, I can count on her to bring me back to reality. We share the same language, yin and yang.
Thanks for your friendship, Reni.

Paige and Sean

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While at the conference, I got to meet Paige and Sean. They were such COOL people and made the conference an amazing experience for me.

My teachers

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At the Kushi Summer Conference, I got to see my amazing, generous, beautiful teachers, Hiroyuki and Mie Naka. They are coming to Hawaii in January to teach us all macrobiotics and give consultations.

Zen Retreat Leader

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Originally uploaded by macro808.

When I was in Japan, I met Danjou-san, the amazing and incredible monk who tends Saijouji temple near Hiroshima, Japan. He came to the American Macrobiotic Summer Conference and he blew me away. This man is magical and talented. He played guitar with the band, chanted for all, danced to his heart's content, and despite language barriers, talked with whomever he could. He's such a wonderful person.

Summer Conference 2005

I just got back on Sunday,July 31st, from the 21st Annual Kushi Summer Macrobiotic Conference. My flight landed in Albany, and my wonderful friend Julie picked me up and took me back to her house where we hung out for a couple of days. It was so great seeing her, spending time on her property, and also with her family. She has two boys that are loving and affectionate, so I got lots of hugs, which was wonderful. One day we spent at the lake BBQing, swimming, boating, and eating lots of summer foods. It was a perfect summer day. They are always really kind about trying to accomodate my macrobiotic diet. Julie even made brown rice and veggies for me for breakfast. I was so happy.

Upstate NY is just gorgeous with vast amounts of space that blew me away. After living in Japan and Hawaii, seeing all this space and the huge homes was novel and exciting. The planter baskets, corn fields, and long stretches of empty road on a hot day were breathtaking.

She dropped me back off at the airport in Albany, where I took a shuttle to Poultney, VT. This was my second conference, and my first experience as a volunteer. My job was to work in the cooking classes as an assistant which meant lots of prepping veggies and making sure that the teacher had everything he or she needed. There was a lot of work, so there was little time to attend sessions. One great part of the cooking classes was meeting and assisting Michael Marcus, the owner of Bizen, a restaurant in MA. He's a sushi chef, and makes wonderful creative sushi. Other good teachers who I assisted were Warren Kramer, Dawn Black, and Chef Sato. All had interesting information to teach the students, and made delicious foods. There were many other teachers, but I wasn't able to work with them directly. Someone taught the most delicious steamed cake I have ever eaten. One would never have guessed that it wasn't baked. Steaming cakes and cookies is much better for one's health than baking. Baked flour wreaks havoc on our intestines! (I'm happy to say that I avoided the baked flour in the cafe successfully. That place has wonderful baked goods and food in general. It's a true highlight of the conference.)

When I did have time outside of the work, I spent it going to the teacher's conference, where I got to network with a lot of people, ask questions, and feel inspired by the great people there.

I also got to know several people just through volunteering and also through meeting them at meal times. I made some great new friends. That was wonderful too. Paige and I took one free afternoon to swim in a nearby lake. We had such a dynamic conversation. She is a dynamic, intelligent, beautiful person who reminds me of a cousin of mine (also dynamic, intelligent, and beautiful)!

The food they served all the 500 attendees was quite good and now that I am back home, I feel relaxed, my skin is clear, and other bodily functions are running smoothly. A macro diet is just amazing! It transformed me in just about one week and brought me back to center again.

Who knows whether the conference will be at the same place next year or not, but the town itself is very quaint, comfortable, and fun. The main street has everything you need, from the post office, to the pharmacy, wine shop and deli, used book store, laundromat, library, gas station, grocery store, antique shops, etc. It's all green and lush, and people have flowers overflowing from planters lining the entire street.

If you have a chance to go to next summer's conference, I highly recommend it. I can't wait!