center for natural healing
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 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.
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.
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
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
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."
"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."
"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."
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
Save up to $1,869.00 on Levels
starting September 12, 2010
Take charge of your health and your life!
us for the the most in-depth and comprehensive macrobiotic program available
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
September 12, 2010 to December 4, 2010
Hands-on experiential training
foundation of our
program and key to a true macrobiotic understanding.
register, or to learn more about the
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See our information or pre-register online by clicking here.
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198 Leland Road
Becket, MA 01223