Newsletter September 2011 ..
From our Executive Director
Greetings from the Beautiful Berkshires,
Our annual Summer Conference has come and gone and was another great success thanks to the hard work of our wonderful supporters and skilled organizers, John and Cathy Russo. Thank you everybody for filling out the surveys. Your positive and constructive feedback helps us to continuously improve this great event and we look forward to seeing you again at the conference next year.
During the Summer Conference I had the great pleasure to meet with many new and longtime supporters of Kushi Institute. Listening to their stories of health challenges and recoveries was a very uplifting experience. I also had the opportunity to connect with several MD's, who were at the conference to explore macrobiotics, almost unheard of only a few years ago.
It was very inspiring to meet these doctors as it demonstrates how far Macrobiotics has come. From its humble beginnings over fifty years ago to now being recognized as a dietary lifestyle that provides incredible, proven health benefits that can be instrumental in recovering from serious and not so serious health challenges. People from all walks of life are practicing macrobiotics including Martina Navratilova, 18 times Grand Slam winner, who at last weeks US open was talking about how she's lived a macrobiotic lifestyle for many years and how it changed her life.
Macrobiotics is also influencing many restaurateurs. For instance, Candle Café, a vegan restaurant on the upper east side of Manhattan and longtime sponsor of our Summer Conference, is serving brown rice, miso soup, many different types of bean dishes, tempeh, seitan, and many other macro food items. Their house tea is Bancha Tea.
While not a completely full macrobiotic restaurant it has many items on the menu a macrobiotic person can select from. Candle Café is publishing a new cookbook in November. If you were at our Summer Conference you might have won one of their cook books in our raffle. To find out more about the new cookbook please go to candlecafe.com.
We are also getting an increased number of requests from news organizations and radio shows to be on the air and talk about macrobiotics. Judy MacKenney, a long time cancer survivor, macrobiotic counselor, and member of the Kushi Institute faculty, is going to be interviewed live for one hour nationally on a syndicated radio show. Please see the details below to tune in. It is great to see how the macrobiotic life style is slowly but surely becoming part of the fabric of mainstream society.
Looking forward into fall, we are planning some exciting events in addition to our regular programs. We will once again celebrate harvest time with our Thanksgiving Dinner Feast, Macro Style. The same weekend we will offer special cooking classes and workshops as well. (Details soon)
I invite you to do something different this year for your New Year's Eve celebration. As the New Year approaches we are offering our "New Year Meditation Retreat" to help you ease into 2012. The retreat will include meditation and contemplation, cooking for your destiny, how to create a powerful vision and plan for 2012 and much more. This retreat will find you welcoming the New Year with joy, clarity, and awareness. (Look for details in the next mailing, soon to come.) So, do something very different this year, come out to the beautiful Berkshires and celebrate the season with us.
Wishing you Peace and Health always,
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:
October 2 - 8
October 30 - November 5
November 27 - December 3
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:
October 9 - 15
November 6 - 12
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:
October 20 - 23
November 17 - 20
Certificate Program (Levels)
The most in-depth and comprehensive macrobiotic program available!
Attend from one week to three months.
Offered seasonally-click above for schedule
Healthy Weight Loss 7 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.
September 29 - October 2
Summer Conference 2012 4 days
December 8 - 11
The most exciting macrobiotic event of the year!
For the full 2011 calendar click here.
New Hope for MS Sufferers
Jenny Sockey was told that MS would cause her to spend the rest of her life in a wheelchair.
Today, Jenny is back to doing the activities she loves!
Come hear the remarkable story of how Jenny has been making great strides in her health through macrobiotics.
The talk will be at the Kushi Institute campus in Becket on
Thursday, October 13th,7:30-9:00PM
Free but space is limited so please call ahead to join us for this event. 1-800-975-8744
Come early and have dinner with us.
6:00-7:00PM $15 - buffet style.
RSVP required for meal reservations 1-800-975-8744
On the Radio
LIVE for ONE HOUR nationally, on a syndicated radio show
11 pm to midnight
The Jim Bohannon Show
Westwood One Radio Network
Judy MacKenney is an internationally recognized, Kushi Institute trained, macrobiotic counselor, educator and cooking instructor.
She was introduced to macrobiotics in 1992 after being diagnosed with Stage IV non-Hodgkin's Lymphoma. Her recovery has been documented and featured in numerous health publications, The Incurables television series, and as one of the six best cases presented by the Kushi Institute to the National Cancer Institute.
You can learn more about Judy MacKenney and her upcoming events at
Experience the benefits of macrobiotics as you contribute your time and energy as a Kushi Institute Volunteer
Click above for more information.
Want to know about special events and offers, and receive free recipes and articles?
|SAVE THE DATE|
November 24, 2011
Experience the extraordinary...
A magnificent holiday spread unlike any other.
Early Registration Discount:
$35 by November 11
$40 after November 11
Ginger-Glazed Tofu Rolls
Cream of Celery Soup
Stuffed Filet of Sole
Sourdough Bread Stuffing
Brown Rice Pilaf
Mashed Potatoes with Mushroom Gravy
Roasted Brussels Sprouts and Red Radishes with Balsamic Reduction
Candied Yams with Dried Cranberries
Fresh Salad with Pickled Tofu, Candied Pecans and Mustard Vinaigrette Dressing
Steamed Greens with Pumpkin Seed Dressing
Poached Pears with
Tea ˇ Coffee ˇ Grain Coffee
Hot Apple Cider
Savory Barley Mushroom Soup
This rich and hearty soup comes from one of the cooking classes in our Levels program. For more information about the Levels click here.
"Hulled" barley gives a more delicious, hearty taste and much greater nutrition than "pearled" barley.
In pearled barley, like white rice, the outer layers of the grain, which contain the most nutrients plus the fiber, are polished off. Like brown rice, hulled barley is a whole grain.
- 1/2 cup hulled barley, rinsed,
and soaked 7 hours or overnight
- 1 medium onion, diced
- 5 dried shiitake mushrooms, soaked for 10 to 15 minutes, stems removed, and sliced thin.
- 1 stalk celery, diced
- 1 small carrot, diced
- 5 - 6 cups water (including soaking water)
- 1/4 - 1/2 tsp sea salt
- 1 - 1 1/2 Tbsp sweet white miso (or other type of miso for a different flavor)*
- garnish (parsley, scallions, ginger, cilantro, etc.)
- Place soaked barley and water in a pot. Bring to boil, reduce flame to low, and simmer covered for 25 minutes.
- Add onion, shiitake mushrooms and carrots. Bring back to a boil, reduce flame, and simmer covered another 15 minutes.
- Taste to see if barley is done. Simmer longer if necessary. Note: barley will remain more chewy in texture than rice.
- When barley is done, add celery and diluted miso. Summer another 5 minutes.
- Garnish and serve
The links in the above ingredients list go to the Kushi Store online catalog, offering quality macrobiotic foods, cooking supplies, and inspiring and informative books.
Kushi Store is a division of Kushi Institute Center for Natural Healing, a federally approved non-profit educational organization. All proceeds from Kushi Store sales go towards the support of Kushi Institute educational activities.
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.
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!
- 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
Kushi 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