TITLE

Aveline Kushi: Macrobiotic Pioneer

AUTHOR(S)
Jack, Alex
PUB. DATE
September 2001
SOURCE
Macrobiotics Today;Sep/Oct2001, Vol. 41 Issue 5, p7
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
No abstract available.
ACCESSION #
6156642

 

Related Articles

  • Bringing It Home Kushi Institute Summer Conference. Jack, Alex // Macrobiotics Today;Winter2015, Vol. 56 Issue 1, p11 

    The article discusses the highlights of the 2014 Macrobiotic Summer Conference held at Kushi Institute Campus at Berkshire, Massachusetts in August 2014. Topics include the lectures conducted at canopied tent by Kushi Institute founder Michio Kushi and macrobiotic teachers Jane and Lino...

  • Cancer in the Family. Kushi, Phiya // Macrobiotics Today;Jul/Aug2010, Vol. 50 Issue 4, p5 

    The author discusses the deaths of his sister and mother from cervical cancer. His mother was Aveline Kushi, a pioneer of macrobiotic foods. The author discusses why they got cancer even thought they ate macrobiotic foods. He suggests that his mother and sister were unaware that they were so ill...

  • Macrobiotics: At What Cost? Reel, Jeffrey // Macrobiotics Today;May/Jun2005, Vol. 45 Issue 3, p8 

    The article presents the author's reflection on the passing away of Lily Kushi and Aveline Kushi, two cancer patients. The author shares his perspective about working and living with the Kushis before their death. He asserts that whatever had been written about the Kushis, virtually all of it...

  • Cancer in the Family, Part 2. Phiya Kushi // Macrobiotics Today;Sep/Oct2010, Vol. 50 Issue 5, p15 

    The author discusses the philosophy of macrobiotics, describing it as the art and science of longevity. The article indicates that premature death is associated with 4 influencing factors, the natural environment, health and food issues, social environment, and feedback. The author discusses...

  • Making macrobiotic convenient. Dornblaser, Lynn // Prepared Foods;Nov95, Vol. 164 Issue 12, p23 

    Reports on Kushi Macrobiotics' broad line of Kushi Cuisine macrobiotic products providing prepared entrees, side dishes, snacks, cereals and sauces that conform to macrobiotic principles.

  • Yin/Yang: Scrambled or Sunnyside Up. Papin, Liliane // Macrobiotics Today;Sep/Oct2010, Vol. 50 Issue 5, p9 

    The author discusses macrobiotic philosophy and teaching including the yin/yang concepts of pioneering macrobiotics expert George Ohsawa and his so-called disciples including Michio Kushi and Herman Aihara. Ohsawa is profiled with notes given regarding his life in France and introduction of...

  • How To Cook with Miso (Book Review). Worthington, Frances S. // Library Journal;5/1/1979, Vol. 104 Issue 9, p1059 

    Reviews the book 'How to Cook with Miso,' by Aveline Tomoko Kushi, Rebecca Greenwood and others.

  • From Woodstock to Wellness. Belleme, John // Macrobiotics Today;Jul/Aug2003, Vol. 43 Issue 4, p5 

    Features Sandy Pukel, a macrobiotics advocate in Florida. Career history; First encounter with macrobiotic world leader Michio Kushi; Initiatives to promote macrobiotics in the state.

  • The Quick and Natural Macrobiotic Cookbook/The Macrobiotic Community Cookbook (Book). Sutton, Judith C. // Library Journal;5/15/1989, Vol. 114 Issue 9, p85 

    Reviews the books "The Quick & Natural Macrobiotic Cookbook," by Aveline Kusho & Wendy Esko, and "The Macrobiotic Community Cookbook," by Andrea Bliss Lerman.

  • The Cancer Prevention Diet: The Macrobiotic Approach to Preventing and Relieving Cancer.  // Publishers Weekly;7/6/2009, Vol. 256 Issue 27, p49 

    The article reviews the book "The Cancer Prevention Diet: The Macrobiotic Approach to Preventing and Relieving Cancer," by Michio Kushi and Alex Jack.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics