Phiya Kushi 

I greatly enjoyed the discourse and history of macrobiotics. My involvement began in New York City, 1966. I fondly remember serving the guests at the George Ohsawa memorial dinner. The party was held at the restaurant L'Epicerie, owned by Michel Abhesera. Michio attended, sitting in the center of the tables, and I observed the power of his presence for the first time. The restaurant was filled with early mb practitioners, in a joyous mood of happy celebration. The menu: organic chicken, cous cous, sauteed vegetables, apple crunch dessert. Wine was flowing. The cooks: Shizuko Yamamoto and Kathy Bellichi. A beautiful memory, which I always associate with George Ohsawa's spirit of influence.

Thank you for the video and support over all the years. Ive heard some say that macrobiotics was something that had its heyday in the 70s and 80s. I feel that there is more to come and that we should continue to be vigilant. Some months ago I called the macrobiotic center on the west coast and spoke to I believe Carl Ferre. I described my experiences with macrobiotics over some 46 years. It was good to have a sounding board over this due to some interesting and unusual events that came about over the years. I told him that Im in the beginning stages of writing a book about it. I never planned this but I was advised to do this about 5 years ago through some lengthy communication that came through by my spirit guide.and that doing this would be very helpful for the macrobiotic movement..I was wondering what some of you would think of the content that Im considering to include in it and also the approach to consider. In any event I believe it would be inspiring to hear about and also helpful on my end. Thank you.

One of my favorite macrobiotic family photographs - near the 25 mark, the photo taken on the Long Island Beach! This photo was likely taken by Herman, i.e., the males in the photo are Geroge Ohsawa and Michio Kushi.