Macrobiotics

Macrobiotics is widely regarded as a way of eating centered around mostly plant-based, locally sourced whole foods. It first became popular in the United States during the hippie movement in the 1960's. Macrobiotics as taught in 2021 promotes a complete system for promoting health and well being. Its approach is somewhat comparable to that of Ayurveda, encompassing everything from daily exercise to self observation to adjusting diet for individual needs to spiritual development, and with an emphasis on prevention rather than remedy. Both Ayurveda and Macrobiotics recognize that controlling what, when and how one eats is one of the methods of health maintenance, or possibly improvement, that anyone can practice.

Macrobiotics is also a philosophy and a social movement that trains people in how to diagnose and care for themselves using macrobiotic principles. Its diagnostic roots are close to that of Traditional Chinese Medicine. Macrobiotics is still being taught in various training centers working in a loose coalition, with teachers in several countries, including the U.S., England, Portugal, Spain and Italy. Its cooking training, originating in Japanese cooking techniques, is especially useful as a style of low salt cooking and avoidance of processed foods and food additives.

Macrobiotics has been criticized in the past because of extravagant health claims made by some proponents. [More on that later].

Foundational teachers

George Ohsawa (1893-1966), born Nyoichi Sakurazawa in Japan, was the founder of the macrobiotics. He was an effusive, prolific author who wrote about 300 books in Japanese and, while living in France after WWII, about twenty books in French (using pen names Musagendo, Nyoiti or Yukikazu Sakurazawa). Ohsawa was one of several teachers who began introducing Western audiences to Eastern ideas in the 1940's and 1950's, but his flamboyant style and extravagant claims, advanced during an era of maximum idealism, can no longer be taken as verbatim advice in the current era. Nevertheless, Ohsawa's writings about health, diet, exercise and world peace, are still studied by macrobiotics followers for its useful foundational philosophy.

Many of the macrobiotic teachers and counselors now active in the United States trained originally under either Herman Aihara (1920-1998) and his wife Cornelia if on the west coast, or Michio Kushi (1926-2014) his wife Aveline if on the east coast. Both couples benefited from extensive contact with Ohsawa during his lifetime.

Third generation teachers and counselors

As of 2021, contemporary senior counselors in the United States are older and originally trained at a time when macrobiotics became suddenly of more widespread interest during the upheaval of the 1960's. The following list is not complete, but contains important examples.

Melanie Brown

• Melanie Brown (formerly Waxman)

Simon Brown

• Simon Brown - author of Modern Day Macrobiotics and Macrobiotics For Life; macrobiotic consultant and teacher living in London UK as of 2021

Bob Ligon

• Bob Ligon - acupuncturist, herbalist, author, life-style counselor, life coach, practitioner of Traditional Chinese Medicine

Annemarie Colbin

• Annemarie Colbin - whole foods chef and author

Edward Esko

• Edward Esko - macrobiotic educator

Wendy Esko

• Wendy Esko - macrobiotic chef, author, now employed by Eden Foods

Carl Ferre

• Carl Ferre - macrobiotics teacher, and editor of the Macrobiotics Today magazine published by the G. O. M. F (George Ohsawa Macrobiotics Foundation)

Alex Jack

• Alex Jack - co-author of The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness (2017

Sachi Kato

• Sachi Kato - co-author of The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness (2017

Warren Kramer

• Warren Kramer - macrobiotic health counselor

Christina Pirello

• Christina Pirello - whole food chef, author, macrobiotics teacher, and host of a public television cooking show ("Christina Cooks") featuring plant-based whole foods

Patrick Riley

• Patrick Riley - macrobiotic health counselor, shiatsu master

Michael Rossoff

• Michael Rossoff - acupuncturist and health educator

William Speer

• William Speer - macrobiotic health counselor

Bill Tara

• Bill Tara - macrobiotic educator

Jamie Trevena

• Jamie Trevena - macrobiotic health coach

Denny Waxman

• Denny Waxman - macrobiotic health counselor at SHI

Susan Waxman

• Susan Waxman - teacher at SHI

Training institutes

GOMF

• George Ohsawa Macrobiotics Foundation, aka GOMF (California) - active

Kushi Institute

• Kushi Institute (Boston, MA) - established 1978, now defunct

Natural Gourmet Cooking School

• Natural Gourmet Institute for Health & Culinary Arts - culinary arts school founded by Annebarie Colbin, Ph. D. in 1977, absorbed by Culinary Institute of America in (2018?)

SHI

• Strengthening Health Institute (Philadelphia, PA) - active

Macrobiotic Association

• The Macrobiotic Association (London, England) - active, provides classes and an accreditation process for macrobiotic health coaches, cooks and consultants

Food Markets, Suppliers, Distributers, Organic Farmers

Eden Foods

• Eden Foods - Clinton, MI, organic and macrobiotic food packager and distributor

Essene Market

• Essene (Philadelphia, PA)

Erewhon Market

• Erewhon (Boston, MA)

Maine seaweed

• Seaweed from Maine

Blue Moon Acres

• Organic farm in Bucks County, PA and central NJ, Blue Moon Acres grows low-arsenic organic brown rice and other organic vegetables and products central to a macrobiotic lifestyle

The Bridge

The Bridge makes tofu, seitan, amazake and other fermented macrobiotic foods.