Newsletter August 2011 ..
| Kushi Store
Your online source for the highest quality macrobiotic food, books, cookware and more
opening of our
Kushi Store website!
- More user friendly
- More information
- Easier to find what you want
- Better graphics
Can't find us online?
From July 30 through August 1 we expect the site to be down as the switch from the old site to the new takes place.
If you'd like to place an order while the site is down, please give us a call toll-free at 1-800-645-8744.
We expect the new site to be up and running by Tuesday, August 2nd. We thank you for your patience, and apologize for any inconvenience. As you are probably aware, Kushi Store is part of Kushi Institute - a federally approved non-profit educational organization.
To get to our new store site go to www.kushistore.com
If you have previously shopped with your old bookmarks or cache will not work because our new site has a new url: kushistore.com. The old site had a slash and other lettering, so will not work. When you go to the new URL if you still don't see the site, if you do see the words "Future home of something quite cool" this is the website host temporary placeholder it means the new site is not up yet. If you type in the new URL and do not get anything try refreshing your screen. If you still don't see anything just give us a call and we'll try and help you figure out how to get to our site.
Kushi Institute programs are
a life-changing experience!
Click on a program name for more info
Free Open House
Free Mini-classes, snacks and more!
Starting at 1:30 p.m.
Way to Health 7 days.
The best program for those facing
Offered every month! Next dates:
Way to Health PLUS 7 days
Our most hands-on cooking program.
You can also combine with the Way to
Health program for a 2-week stay.
Offered most months. Next dates:
August 28-Sept 3
MINI Way to Health 4 days
Selected classes from Way to Health.
A great introduction to macrobiotics,
or for those who need a shorter program.
Offered every month! Next dates:
August 18-21September 15-18
Certificate Program (Levels)
The most in-depth and comprehensive macrobiotic program available!
Attend from one week to three months.
Offered seasonally. Next dates:
Next Level 1 starts September 18
Save with early payment discount
when paid by August 18.
Weight Loss 8 days
A sustainable way to reach and
maintain your weight goals.
Plus workshops on overcoming
the emotional blocks to weight loss.
Offered every month! Next dates:
and Hypoglycemia 4 days
See how blood sugar issues can be solved
through diet and lifestyle changes!
Offered 3 times a year. Next dates:
September 29-October 2
Summer Conference 4 days
The most exciting macrobiotic event of the year!
For the full 2011 calendar click here.
FROM THE DIRECTOR'S DESK
It's been nine years since I first arrived in Becket to study at Kushi Institute, although, my macrobiotic journey started long before that.
In 1995 I went to see a naturopathic doctor for some nagging intestinal problems. After his assessment he informed me that in his opinion I displayed symptoms of the beginning stages of colon cancer. At his suggestion I went through the medical system with all its poking, and pulling, and stabbing, as doctors were trying to figure out what was wrong with me. Thankfully, they ruled out colon cancer, but in the end could never figure out what was causing my problems. Nevertheless, they did not hesitate to offer all sorts of drugs to make whatever was bothering me go away.
Having seen my father die of lung cancer, as he was going through modern cancer treatment, I've always been wary of the modern approach of medicine to cancer. Though over the years I've seen many times that there is a time and place for conventional medicine, I decided to look for a more holistic approach to deal with my intestinal problems.
As I'd heard of macrobiotics many years before I felt this was as good a time as any to do some research on it. I bought Michio Kushi's book the "Cancer Prevention Diet" and by reading it I quickly realized that this great book was as much about healing existing cancers as prevention. It also explained a great deal about diet and lifestyle choices that can create serious health issues. I recognized that a new way of life had just presented itself to me and that there was no going back. I immersed myself into macrobiotics, completely changing my lifestyle, studying with many of the eminent macrobiotic teachers in the U.S., such as Herrman and Cornelia Aihara, Michio Kushi, Cecile Levin, David Briscoe and many others.
Within weeks of starting macrobiotics my intestinal issues disappeared, along with the daily nosebleeds I'd had ever since I was a child. I also began to experience many other wonderful benefits - physical, emotional and spiritual - too many to mention in this short space. Suffice to say that my macrobiotic experience has been life changing in the most positive way.
Of course when I started macrobiotics in 1995 I could have never imagined that one day I would be directing the largest macrobiotic study center in the world. I came to the KI to study however, some board members, who had become aware of my business background, inquired of me if I'd be interested helping to manage Kushi Institute. At first I declined, however, the offer intrigued me, and eventually I accepted the position of Executive Director. It's not always been easy. It's in the nature of non-profit educational organizations to be fraught with challenges, especially financial ones. But there are great rewards that far outweigh the difficulties, chief among them helping an organization, that truly makes a difference in peoples lives, to move forward in its mission and goals.
Over the years we've made many positive changes, greatly expanding our program offerings, doing small studies such as the study on Type 2 diabetes in which we were able to demonstrate how macrobiotics can help improve peoples health and how they could manage their diabetes without debilitating medicines. We are very pleased that just this week we have launched a newly formatted Kushi Store website which will make it easier for our customers to order on line. We also upgraded the facilities however, much work remains to be done to realize our vision for Kushi Institute.
Our exciting annual Summer Conference (coming up this week starting Thursday, August 4) is another area where big improvements were made. Going from a college venue to an upscale, yet very affordable, conference center improved the quality and attendance of the conference dramatically. What has not changed is the outstanding nature of the event - this is an incredible opportunity to meet and study with some of the most prominent teachers in the field including Michio Kushi, enjoy delicious, gourmet-style and simple palate macrobiotic meals, and mingle with an international crowd of participants interested in the natural macrobiotics approach to health and healing. There's also fun, entertainment, private sessions, and more. It's not too late to sign up and while you're at the conference please say hello to John and Cathy Russo to whom we're very grateful for their hard work, sponsoring and managing this great event.
We've been enjoying summer with the warm days and cool nights the Berkshire Mountains of western Massachusetts are famous for. We offer programs year-round, and every season brings its own joys of natural beauty to our scenic 600-acre residential campus. If you haven't been to Kushi Institute I encourage you to join us for one of our programs. Or if you just want to check us out consider coming to our free Open House on September 24, or stay for a day or more on R&R. You might find that macrobiotics can be as uplifting, positive, and life-changing for you as it has been for me.
In Peace and Health,
Delightful and refreshing
for hot summer days!
This recipe is from a Kushi Institute
Level program experiential cooking class. For more information on the Levels
- 1 1/2 C finely shredded cabbage
- 1/2 C coarsely grated carrots
- 1/2 C walnuts, washed, roasted and coarsely chopped
- 1/4 C celery; sliced thin on diagonal
- 2 C apple; 1/4" diced
- 1/4 C raisins
- 1/4 C seedless red grapes
- Tofu mayonnaise (see below)
- 1/2 lb soft tofu
- 1/2 C spring water
- 1T brown rice vinegar or umeboshi vinegar
- 1T fresh lemon juice
- 1T corn oil
- 1/4 tsp dried mustard or 1 tsp stone ground mustard
- Pinch of sea salt
Combine all the tofu mayonnaise ingredients and blend until thick and creamy.
Can be refrigerated for several days. If mixture separates, stir well before using.
Place all salad ingredients in a bowl, except the mayonnaise and mix well.
Mix in the dressing just before serving.
Help Make A Real Difference
In Someone's Life
Each year Kushi Institute provides a significant number of people with
scholarships for the Way to Health program, where they learn how to
use the macrobiotic approach to health and healing to improve their health.
Those who receive scholarships are facing a serious illness and have very
limited funds. Most often, these individuals have had a drastic decline in
income due to loss of health, and cannot attend the Way to Health program without a scholarship.
We never turn anyone away!
Your support can save lives!
Your donation is tax deductible
We appreciate any size donations! Choose one method below to make
a donation to Kushi Institute and help someone have a better, healthier life!
Top of page
- Click HERE to make a secure credit card donation online.
- Call us at 1-800-975-8744 and use your credit card.
- Send a check, payable to Kushi Institute, and mail to: Kushi Institute Donations, 198 Leland Road, Becket, MA 01223
Want to know about special events and offers, and receive free recipes and articles?
Institute is a federally approved 501-C-3 non-profit educational
organization. Discrimination based on race, color, sex, sexual
orientation, gender identity, religion, age, national or ethnic origin,
political beliefs, veteran status, or disability is contrary to the
principles and policies of Kushi Institute