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Peach-boshi (Part 2) by Cynthia Briscoe

In our last post, we discussed the idea of substituting green peaches to replace the ume fruit traditionally used to make umeboshi. Not too many folks have an ume tree growing in their yard, but they might have access to an apricot tree or a peach tree. A few Japanese-specific grocers may sell fresh ume fruit in June, but again, this proves to be an exceptional find and is most likely not organic. When David and I...

Simple Qigong Exercise For Cooling Down

http://www.macroamerica.com/wp-content/uploads/2014/07/Balance-Summer-Heat-with-Qi-Gong-for-the-Heart.mp4 This simple qigong exercise can be done at home. It’s can cool down an over-heated heart on a hot...

How To Begin Macrobiotics

Through macrobiotics you can take daily steps to transform your life into a celebration and an adventure, doing what you want to do, on a stable foundation of physical health and mental clarity. For the one who really wants an adventurous life, macrobiotics awaits you. There are five steps we want to suggest as follows: 1. Study macrobiotic principles to see if they make sense to you and if they are something you...

Australia Journal Update

We arrived in Melbourne on Sunday, June 20. What friendly people the Australians are! Our sponosor and friend, Susanna, fixed a wonderful macrobiotic meal for us. Macrobiotic food is so dlecious and full of life. How lucky we are! Best wishes to all, including our Facebook fans and other friends back home and around the world! Here’s a pic of Cynthia at the airport with our plane, that we were on fir 14...

Ira Briscoe

Ira Briscoe loved his young friends and wanted all the best for them. On August 14, 2004, Ira died from injuries received during an accident while with his parents, David and Cynthia, at The Kushi Macrobiotic Summer Conference in Vermont. At the young age of 18  Ira was already known as a true human being who was sought by his friends for advice on life, who inspired them to finish high school, and who was...

Socially Engaged Macrobiotics

Personal responsibility for one’s health and life is essential to macrobiotic practice. We at Macrobiotics America also believe in being engaged with the wider world beyond our individual health concerns and personal daily life. We are an inseparable part of the whole of life, including the society and natural environment of the entire planet. It does not matter to us how others eat, what religion they...

Macrobiotics America Study House

In the early days of macrobiotics in the USA, students studied in small groups at the home or “study house” of experienced teachers. It was a strong, personal and friendly atmosphere for learning. Many respected teachers and some of longest-practicing macrobiotic people in America today, received their macrobiotic foundation from the study-house style of learning. When macrobiotic schools with large...

Cynthia Briscoe

Cynthia Briscoe is one of America’s most respected macrobiotic cooking instructors. In 2012 she was honored by Michio Kushi and The Kushi Institute International with the prestigious Aveline Award. Her cooking is as delicious as it gets. She co-founded and co-directed The Macrobiotic Center of Kansas City during the 1980’s. Cynthia was the co-owner and head chef of The Amber Waves Café,...

David Briscoe

  David Briscoe is one of the most experienced macrobiotic teachers and counselors in the world today. Since 1972 he has gained expertise in every facet of macrobiotics, including personal practice, teaching, counseling, professional cooking, restaurant ownership and center development. In 1975 he was given the honor of being one of the few macrobiotic counseling apprentices to the late macrobiotic master,...

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