Olaf Fischer
Kushi Institute

    center for natural healing

Olaf Fischer
 Miso Soup          

 Made quickly and easily with 
 miso paste, this delicious,
 hearty and rich soup is
 brimming with immune
 supporting, digestive aiding

 Manufacturers who use organic ingredients and traditional processing
 methods produce the finest quality miso, and one of these companies,
 South River Miso, is located near Kushi Institute in the Berkshire
 mountains of Western Massachusetts

 Look in our next newsletter for miso soup recipes!

 South River Miso Company 

South River Miso Company
Winter Scene
Olaf Fischer
 Founders Christian and Gaella Elwell 
 use the centuries old Japanese 
 Farmhouse "Inaka" traditional
 processing for their line of fine miso.

 Their unique combinations of
 ingredients offer miso flavors not
 available through other miso
 companies, such as Dandelion Leek,
 and Red Pepper Garlic.

 For people who limit soy they even
 offer miso made with chickpeas or
 azuki beans instead of soy.

We are fortunate to be close enough to take Kushi Institute Level students for a visit to South River Miso to see how miso is made. Below Senior teacher and well-known macrobiotic author Edward Esko writes about a recent trip.

Kushi Institute Level Students

Visit South River Miso
by Edward Esko

Ed Esko
Olaf Fischer
In May, a group of students from the Level I Leadership Program and I took a tour of the South River Miso Company located nearby in Conway, Mass. South River has been producing high quality handcrafted organic miso for over twenty years.
Christian Elwell and Level Students

Founder, Christian Elwell guided our group on a tour of the facility. Aside from traditional barley and brown rice miso, Christian introduced the students to several new varieties developed uniquely at South River, including chickpea and azuki bean. He explained the process of making miso from beginning to end, and how miso is a living food and an essential part of a healthful diet.

Growing Rice in Massachusetts!
A high point of the tour was when Christian told the group about his success in growing rice on the property.
Beginning with rice seeds from Ukraine, Christian has succeeded in planting and harvesting a small plot of organic rice. I had the opportunity to taste the South River rice on a previous visit and can vouch for the fact that it was quite delicious.
Rice sprouts
Christian explained how the rice paddy is a complete
eco-system, home to a myriad of life forms, from dragon flies to tiny frogs. Everyone was inspired by the creativity, commitment to the health of our planet, and harmony with nature exemplified by South River Miso.


Comments from Level students:

"A truly inspiring place. You can feel and smell the energy of honest, hard working and free spirited individuals who believe in what they are doing and in the importance
of good quality healthy food for the evolution of mankind. The care and precision in which the Miso is made in South River Miso resembles the meditative practices of Buddhist monks, creating food for the sake of the community and also for their own liberation. Definitely a model we can take back to our home countries and apply, not only with Miso, but with other, long forgotten traditional ways of processing our food. Thank you for the opportunity to visit."
Daniel Davis

"South River Miso is a food manufacturing business based around love and compassion for quality ingredients and sending that out via the wonderful products. Thank you Chris and Gaella."

Edwin Miller

"Stepping into the miso factory took me back to my childhood. My grandfather had a miso shop and as a child I would play among the giant barrels of aging miso. There are very few family-style miso shops left today, even in Japan. Thanks fo the wonderful feelings of nostalgia and for letting me know the time-honored tradition of miso-making is alive and well in America."

Hironori Maeta


Click here to view or purchase miso from Japan and U.S. through Kushi Store

See below for special savings on Level programs starting September 2010

up to $1
,869.00 on Levels
starting September 12, 2010

Take charge of your health and your life!
n us for the the most in-depth and comprehensive macrobiotic program available

Kushi Institute's
Macrobiotic Leadership
Certificate Program!

The Leadership Program is structured in sections called

Levels I, II and III are each one month long.
Each month-long Level is comprised of four, week-long "Modules."

Students can choose the time frame that meets their schedule.
The shortest time one can attend is a one-week module.
The more you attend in a row the more you save!

Attend all 3 Levels consecutively
from September 12, 2010 to December 4, 2010
and SAVE $1,869.00

  Macrobiotic Cooking
    Macrobiotic Diagnosis
  Macrobiotic Healing
       Macrobiotic Philosophy
  Macrobiotic Shiatsu

Hands-on experiential training is the foundation of our
program and key to a true macrobiotic understanding.

To register, or to learn more about the
program, housing, fees and discounts:

See our information or pre-register online by clicking here.

Call us at 1.800.975.8744

Int'l callers dial 413-623-6457
E-mail: programs@kushiinstitute.org

We offer a variety of programs for different interests and time frames.
Come Join Us!

Sign up for a life-changing program

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Way to Health every month!
Olaf Fischer
June 13-19
July 25-31
August 15-21

MINI Way to Health
Upcoming Dates:
June 24-27
August 5-8

Macrobiotic Leadership Certificate  Program
Next Level 1 starts September 12

Kushi Institute
198 Leland Road
Becket, MA 01223



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