Macrobiotic Education at French Meadows
The major emphasis of French Meadows Summer Camp is education.
Each day, three sessions—one in the morning and two in the afternoon—are set aside for a lecture, cooking class, or workshop. All sessions encourage participation, dialogue, and questions. At least one session each day is designed specifically for beginners.
The mornings begin with a wake-up call and time for meditation followed by do-in, yoga, and chi cong classes. Shiatsu classes are offered each afternoon.
Presenters for the 2010 Camp
Dr. Will Tuttle is an award-winning speaker, educator, author, and musician. His music, writings, and presentations focus on creativity, intuition, and compassion. Dr. Tuttle presents about 150 events yearly at conferences, retreats, and progressive churches and centers throughout North America. A former Zen monk with a Ph.D. in education from U.C., Berkeley, he has worked extensively in intuition development, spiritual healing, meditation, music, creativity, vegan living, and cultural evolution. In churches, he typically presents the morning special music, meditation, and message and later gives an educational seminar on developing intuition, as well as a concert of original music, "Piano Passion." These are intended to generate energy for personal and planetary awakening. More information can be found on his website: www.willtuttle.com.
David S. Ludwig, MD, PhD is a pediatrician and endocrinologist at Children’s Hospital, Boston. He holds the position of Associate Professor in Pediatrics at Harvard Medical School and Associate Professor in Nutrition at Harvard School of Public Health. Dr. Ludwig's research focuses on how food affects hormones, metabolism and body weight regulation. In particular, he has been developing a novel “low glycemic” diet (i.e., one that decreases the surge in blood sugar after meals) for the treatment of obesity and prevention of type 2 diabetes. He has published over 100 articles in medical or scientific journals including Journal of the American Medical Association, New England Journal of Medicine and The Lancet. He has appeared frequently in the national media, including New York Times, Time Magazine, National Public Radio, Pubic Broadcasting System, Dateline NBC and The Today Show. More information is available here: www.endingthefoodfight.com.
Mary J. Lore is an internationally recognized leader, public speaker and executive mentor, and author of the multiple award-winning book Managing Thought: Think Differently, Think Powerfully, Achieve New Levels of Success and audio book Managing Thought: How Do Your Thoughts Rule Your World?®. Previous winners of Mary’s most recent book awards include Eckhart Tolle, the Dahli Lama, and Deepak Chopra. Mary is the founder and CEO of Managing Thought, LLC, which helps individuals and organizations develop self-awareness and change how they think and conduct business to attain true, long-lasting success. More information may be found at: www.managingthought.com.
Bob Carr, director of the East West Center of Cleveland, is a senior macrobiotic teacher/counselor. He has lectured and given health advice throughout the United States, Europe, Australia, and Japan. He taught Shiatsu and Oriental Medicine at the Ohio College of Massotherapy. He also edits the MacroNewsLetter and is a frequent guest lecturer at The French Meadows Macrobiotic Summer Camp and Kushi Summer Conferences. He founded the Cleveland Tofu Company in 1985 and has given numerous cooking classes. His practical expertise in natural food preparation gives him a solid basis for guiding people to better health. He is currently doing research on Parkinson’s disease. His website is: users.stargate.net/~rncjr.
Melanie Waxman, well-known macrobiotic teacher, has worked with clients and students from all over the world, including the famous Boy George. Her studies in Oriental medicine began in the 1980s and she went on to specialize in Feng Shui, macrobiotic cooking, coaching, writing, and massage. Melanie has lived in England, Portugal, and the United States. Her written works include a series of 12 Upbeat Macrobiotic Cooklets that are used worldwide, Mr. Hoppity’s Color Me Cookbook for Kids, Bless the Baby (published by Carroll and Brown) and Yummy Yummy in My Tummy. She also writes for numerous magazines and web sites and has been quoted in British Vogue and Woman’s Own. Melanie currently maintains an active alternative health practice in Chester County, Pennsylvania. Her new book Eat Me Now! is now available. For more information, see: www.celebrate4health.com.
Sheri DeMaris, M.Ed is a holistic health counselor who has taught whole foods/macrobiotic cooking at various restaurants and cooking schools throughout the United States and Europe. She continues to host, produce and direct a local alternative health TV show, "Tea With Sheri." She has also produced and hosted a cooking DVD for the network, a one hour documentary on the history of natural foods and a number of kids' cooking videos. Sheri is an adjunct professor in the Alternative Health Program for medical students at Hahnemann University, Philadelphia and has been a full-time counselor for 26 years. Sheri holds a Masters in Counseling from the College of William and Mary, VA, and a postmasters in Counseling from Villanova University, PA. Sheri is a graduate of the Level 4 Certification Program at the Kushi Institute. She has studied macrobiotic health counseling in Lier, Belgium and has been trained as a "Food is Elementary" educator and a shiatsu practitioner. Sheri DeMaris is currently a full-time Guidance Counselor at Valley Forge Middle School, Wayne, PA. Sheri offers cooking classes, lectures and seminars as well as individual counseling and cooking instruction. Her website is: www.teawithsheri.com.
Meredith McCarty is a macrobiotic counselor and a vegan (dairy-free vegetarian) cooking instructor. As a holistic nutritionist (Diet Counselor and Nutrition Educator), she has consulted, taught and lectured internationally since 1977. Formerly the associate editor of Natural Health magazine, Meredith co-directed a macrobiotic center in northern California for 19 years, and has authored three cookbooks, American Macrobiotic Cuisine, Fresh from a Vegetarian Kitchen, and Sweet and Natural, which won The Best Vegetarian Cookbook, World Cookbook Award. Meredith currently resides in the San Francisco Bay Area and may be contacted through her website, www.healingcuisine.com.
Dawn Pallavi Ludwig is an experienced chef, culinary instructor, and macrobiotic health counselor who focuses on taste, beauty, health, and fun in all that she does. She empowers students to take charge of their lives while enjoying their path to health. Her teaching emphasizes making delicious, satisfying food that supports our bodies, minds, emotions and the goals we set for ourselves. Under her guidance, The Natural Epicurean Academy of Culinary Arts, the Austin-based, professional culinary school that she owned for 12 years, became one of the top “cutting edge cuisine” schools in the US. After selling her school in 2009, she now resides in Brookline, MA with her family where she guides people to better health and awareness through private health consultations, private and small group cooking and personal growth classes.
David Jackson has been practicing Macrobiotics since 1977. He began in San Diego and then studied with Roy Steevensz at The East West Center in Los Angeles. He also studied at the Kushi Institute in Becket, Ma and received his macrobiotic counseling certification there. In 1991 David moved to Prescott Arizona to raise his family of 3 children along with his wife. He continues to teach and do personal counseling throughout the state with monthly trips to Flagstaff, Phoenix and Tucson. He is also available for phone counseling. Inquires can be made through the contacts page or by telephone. More information can be found on his website: www.sisalt.com.
Kaare Bursell has been a macrobiotic and anthroposophic student for over 30 years. He has lectured many times at French Meadows and is the author of The End of Medicine. Kaare lives with his family in Carson City, Nevada. His website is: www.alchemycalpages.com.
Bob Ligon worked at the Vega Study Center and George Ohsawa Macrobiotic Foundation from 1989-1993 and was the editor of Macrobiotics Today from 1992-2000. He studied acupuncture and herbology graduating summa cum laude from Pacific College of Oriental Medicine in San Diego in 1998. Currently, Bob practices Traditional Chinese Medicine in Akron, Ohio. He integrates his knowledge of macrobiotics and Chinese Medicine in his diet and lifestyle counseling. He specializes in using acupuncture to achieve deep relaxation in patients enabling them to understand the underlying dynamics of their health issues. Bob will be offering 2-hour acupuncture/life coaching sessions at camp with the aim of facilitating an individual in restoring the thread of continuity in their destiny.
Carl and Julia Ferré. Carl Ferre began macrobiotic practice in 1975 and has been studying, practicing, and teaching macrobiotic thinking and lifestyle ever since. He is author of Pocket Guide to Macrobiotics and Acid Alkaline Companion, president of the George Ohsawa Macrobiotic Foundation, editor of Macrobiotics Today magazine, and director of the French Meadows camp. He enjoys music and hiking. Julia Ferre is a regular at camp, having been involved for many years in the pre-camp preparations, menu planning, teaching cooking classes, and coordinating the Children’s Program. Julia is the author of Basic Macrobiotic Cooking, 20th Anniversary Edition and the newly released French Meadows Cookbook. Julia leads healing/energy circles and offers Reiki treatments.
Mike and Maria Chen. According to my younger daughter Flavia, “Mike Chen started playing peewee diplomatic service at the age of two and began practicing macrobiotics twenty-odd years later. He is a member of both CIMO (France) and GOMF (USA). At present, he enjoys making mung bean soup w/yellow onion and mung bean sprouts w/sesame oil and scallion. He will also have the occasional mung bean fun (bean thread) with vegetables. For him, 100% wheat soba is an acquired taste; he prefers the buckwheat.” Happily married (‘ever after,’ says my wife Maria), I have two wonderful daughters, Julianna and Flavia. The family agrees that I became a nicer guy by avoiding vinegar and not driving a car. All thanks to George Ohsawa’s Zen Macrobiotics!
Kerry Loeb has been a Shiatsu instructor for almost 20 years and began his studies in 1985. He apprenticed simultaneously with Shizuko Yamamoto, Patrick McCarty, and Edward Spencer over a seven-year period. He has taught Shiatsu classes at French Meadows since 1992.
Karen Garvey was first introduced to yoga while in graduate school at the American Conservatory Theater in San Francisco, where she received her MFA in acting. Karen began her formal training at Yoga Works in Los Angeles under the direction of Maty Ezraty and Lisa Walford (YW Teacher Training and Advanced Teacher Training). She studied yoga therapy with Jasmine Lieb, and assisted her for 2 years. After that, she entered American Viniyoga Institute’s yoga therapy program with Gary and Mirka Kraftsow. Karen incorporates Viniyoga, Iyengar, Ashtanga, and other traditions into her own teaching and places great importance on the therapeutic use of yoga, as she works with many individuals with injuries or special needs. She has been teaching for 9 years and has a private practice in Los Angeles.
Shirley Tung was born in Phoenix, is widowed, and has 2 grown sons. She has a BS in Nursing, a MA in Pastoral Ministry, and a MA in Feminist Spirituality. Shirley has worked in medical/surgical nursing, emergency room nursing, office nursing, as a porta-medic (insurance physicals), in retail businesses, and as a specialist in adoptions and foster care in Arizona. She is currently Manager of Real Estate and Coordinator of Refugee and Social Justice Issues. Shirley is an activist in political issues, frequently doing civil disobedience. She has taken classes for 17 years in Tai Chi and is now doing “weapons and 2 persons sets.” Shirley is a certified teacher of qi gong which can be found on the website of Master Hong and is also certified in Yang style Tai Chi with Kai Yung Tung, L.A. through David Block in Phoenix. She has taught Tai Chi and Qi Gong at Phoenix College and Sun City groups, and at Camelback Inn Resort.
Christy Morgan is a successful vegan macrobiotic chef in Los Angeles and her business is changing peoples’ lives through public and private cooking classes, lectures, personal chef services, and articles written for various platforms and websites. Christy’s passion and mission is to help others bridge the connection between the mind, body, and spirit, which allows them to live authentic, healthy, happy lives free of physical pain and mental suffering. Her cooking classes teach amateurs and seasoned veterans how to make sustainable, "green" meals using local organic produce and seasonal cooking techniques. Her website is: http://theblissfulchef.com.
Julie S. Ong is a level four graduate of the Kushi Institute, macrobiotic counselor, natural chef, and author of The Everything® Guide to Macrobiotics, www.everythingmacrobiotics.com. She currently lives in San Francisco, CA.
Jeanne Beveridge and her company 7th Element Services supports personal growth and transformation for those who are on the natural path to health. Enthusiastic teacher and chef, Jeanne shares a whole life approach to health and happiness in the Los Angeles area. Teaching self-healing for the care and maintenance of the whole human being—mind, body and spirit. Trained in the traditional practices of Macrobiotics and Kundalini Yoga. For more information please visit her at: www.the7thelement.com.
Len (Lenny) Rubin has been healing people psychically (clairvoyantly) since 1990. He says this is a gift from God. He claims that each human being on earth is anointed with a gift of one form or another from God, and our mission here on earth is to share it with others. That is part of God’s master plan. Respected by other psychics, including world renowned Psychic Valerie Morrison (Philadelphia’s top psychic and an international TV and radio personality), and Mother Sarita Vásquez, famous psychic-surgeon, known throughout the Americas, Lenny has gained the admiration of peers and friends alike. Lenny has been studying into the depths of Kabbalah (Jewish mysticism), which is thousands of years old. Kabbalah is the seed to all metaphysics including systems used in other parts of the world. Kabbalah has helped him to cement and fine-tune his gift even further. Lenny has countless testimonials of clients who can account for his pleasant, loving, caring, and professional manner in which he utilizes his gift to serve humankind. His home is in San Diego but has performed healings in several parts of the United States, Latin America, Europe, and Israel. He has also appeared on radio station Magic 92.5 FM (XHRM) in San Diego.
Claudia Delman, MPH, CHES will speak on Flower Essences and their potential for healing. Flower essences are energetic medicine which can help us heal on many levels. They reduce stress and enhance our health by providing us with emotional support when we use them. They are simple to take and are a wonderful way to make subtle yet significant changes in our lives. During her talk, Claudia will explore a few of the ways flower essences and energetic medicine can help us live more to our potential. Claudia holds a Master of Public Health degree, is a certified health education specialist and has been working with flower essences for more than 20 years. She treats both people and animals with essences and has created a line of essences to help people and animals adjust to life's challenges.
Bob Ruggles (aka Dr. Bob) comes from a family of doctors and has many talents. Not only does Bob cut the firewood for camp, but also he gives informal talks on a wide variety of health subjects. He is a Naturopath and is very similar to Ohsawa in that he is an adventurer and tries every thing that he suggests to others on himself first. The days and times of his talks will be announced at mealtimes.
Also, each year there are impromptu meetings of people with like interests, ranging from informal gatherings to organized classes. A message board in the registration area facilitates organization of these meetings.
Finally, a macrobiotic bookstore is open each day.
Health Consultations
The accessibility of Health Counselors is one of the traditions of French Meadows. During the eight days of camp, there are ample opportunities to schedule an in-depth health consultation, shiatsu treatment (like with Kerry Loeb pictured here), or other private session.
The natural setting of French Meadows, away from the distractions of normal life, encourages total focus on health.
What is Macrobiotics?
Macrobiotics is the practical application of the natural laws of change. The term comes from the Greek; "macro" means great, and "bios" means life. It is a tool that allows one to learn to live within the natural order of life, the constantly changing nature of all things.
Macrobiotics as it is known today is the result of the tireless work and vision of George Ohsawa (1893-1966).... While macrobiotic principles can be applied to all areas of life,... the macrobiotic approach to diet emphasizes whole grains and fresh vegetables, and for the most part avoids meat, dairy foods, and processed foods. The goal is to provide the body with essential nutrients so that it can function efficiently without loading it with toxins or excesses that must be eliminated or stored. And since the body is always adjusting to changes in the environment and to aging, its needs will always change as well. The idea is to continually balance the effect of foods eaten and other influences on the body, largely through diet, and to adjust to changes in a controlled and peaceful manner.
A basic tenet of macrobiotic thinking is that all things--our bodies, foods, and everything else--are composed of yin and yang energies. Yin energies are outward moving, yang energies are inward. Every thing has both yin and yang energies, but with either yin or yang in excess. Most of the foods that make up the standard American diet have very strong yin or yang characters, and also tend to be acid-forming. In contrast macrobiotic practice emphasizes the two food groups--grains and vegetables--that have the least pronounced yin and yang qualities, making it easier to achieve a more balanced condition within the natural order of life. Living within the natural order means eating only what is necessary for one's condition and desires, and learning to adjust in a peaceful way to life's changes. Learning the effects of different foods allows one to consciously counteract other influences and maintain a healthy dynamically-balanced state. The resulting freedom from fear and sense of control are two of the most important benefits of a macrobiotic practice.
The conventional nutritional approach holds that each individual needs certain amounts of proteins, fats, carbohydrates, vitamins, and minerals each day, based on a statistical average of everybody's needs. This makes the recommended daily allowances easy to comprehend, but does not allow for the uniqueness of each individual's changing needs. It eventually leads to stagnant, unfree thinking. The macrobiotic approach maintains that what works for one person will not necessarily work for another, and that what works one day may not work the next. Therefore, the macrobiotic approach amounts to determining the foods that are best suited to each person based on her or his current condition and what she or he wants to become. In other words, a macrobiotic approach requires a change in thinking from a static view of life to a dynamic and flexible one. This leads to real freedom. The first and most important step is to change from a diet based on meat and sugar to one based on grains and vegetables.
Very few people can make such a radical shift overnight. Instead, most people learn macrobiotics in stages...
See Introductory Books to order this or other books on macrobiotics.
