［Date］Oct 17th (sat) – 18th(sun), 2020
［Place］Macrobiotic WADO（Only accessible for limited numbers)
［How to join］Online（Zoom・100 people limited、Facebook Live・No limitation）
［Fee］17th Part1-Free（Facebook Live）、18th Part2・3-Donation style（Zoom、Facebook Live）
［Program］
Oct 17th(Sat)
1-4pm Part1 The history of macrobiotic teaching in Japan up to today ~What lessons have we learned?~
*Available only in Japanese*
Facilitator：Masahiro Isogai（Macrobiotic WADO）
［Speakers］
Chuya Hashimoto（Macrobian）
Yasuko Ojima（mirai kitchen～A way of life～）
Minaka Nagai（La Cocina De Minaka）
Takeji Saito（Monikodo）
Miyumi Chiba（Tokyo Smile Veggies）
Yuko Sakurai（-Nagomi-〔Lima Fujigaoka school〕）
Tamaki Sakurazawa（Amurita）
Ikuzo Fujino(Atami Fasting Dojo)
Yasuhiro Ando
Tomoo Takakuwa（George Ohsawa Library）
Patricio Garcia de Paredes（Kushi Macrobiotic School）
Mio Miyasato（Kushi Macrobiotic School）
*Speakers may change due to unexpectation
Oct 18th (sun)
9-12noon Part 2 History of macrobiotics in four countries
9-9:45 Argentina（Speaker：Jimena Alvarez）
Jimena Alvarez studied Cultural Anthropology at the University of Buenos Aires. In 1997 she travelled around Asia for two years, making her first stay in Japan for three months. She started to practice Macrobiotics in 1999 by the hand of Jose Luis Martinez, a well-known macrobiotic doctor in Argentina (now her ex-husband) with whom she has 2 children, brought up in the macrobiotic way. Together they developed in the mountain area where they live a macrobiotic production of therapeutic foods like umeboshi, pickles, lotus, habu cha, furikake and others, in close contact with nature.For many years she went to Sao Paulo, Brazil, to the Musso School to learn macrobiotic therapy and cooking with Mr. Tomio Kikuchi and Mrs. Bernardette Kikuchi, and travelled around South America visiting many Centers of the region.In 2007 she came to Japan for the second time, especially to learn macrobiotic cooking to CI searching for original knowledge, and stayed another three months. Altogether she was deepening knowledge in a traditional Reiki school in Kyoto, a healing Japanese art that she started to learn by the same time of Macrobiotics.She has been teaching in her country macrobiotic cooking for many years and was back in Japan in February of this year to deepen experience and find inspiration to continue spreading Macrobiotics around her.
9:45-10:30 USA（Speaker：Carl Ferré(GOMF)）
Carl Ferré is president of the George Ohsawa Macrobiotic Foundation and the East West Center for Macrobiotics. He is the author of Essential Guide to Macrobiotics and Acid Alkaline Companion, compiler/editor of Essential Ohsawa, and editor of Macrobiotics Today. Carl began a macrobiotic practice in Denton, Texas, in 1975 and began work at the Foundation with Herman and Cornellia Aihara in 1978. He directed 38 annual French Meadows summer camps. Carl and Julia live in Chico, California, and have four adult children.
10:30-11:15 Vietnam（Speaker1：Phạm Thị Minh Ngọc）
The daughter of Mrs. Pham Thi Ngoc Tram. Her mother applied Macrobiotic in pregnancy. Born and raised in a Macrobiotic Shop and is currently running the store with her mother.
Vietnam（Speaker2：Pham Tu Anh）
Pham Tu Anh is a founder, CEO and the chef of the system of Khai Minh Macrobiotic Restaurant and Shop opened in 2012. She has cooked nearly 100 different dishes based on strict macrobiotic standard. She and her son have practiced macrobiotics since 2010. She has assisted many patients to heal their illness. She lives with her macrobiotic family in Ho Chi Minh City, Vietnam. Her husband, Dang Ngoc Vien, has practiced macrobiotics since 2008. He is a speaker of macrobiotics in Vietnam. She wishes to open a course of cooking to share her knowledge and experience to community.
11:15-12noon Japan（Speaker：Minaka Nagai（La Cocina De Minaka））
Minaka Nagai came across Hideo Omori’s Shokuyou and PU (macrobiotics) through her mother when she was in junior high school. She stopped eating animal foods in high school. In 2000, when she got pregnant with her first daughter, she embarked on the whole foods plant-based diet. For years, she has learned directly from various teachers such as George Ohsawa’s senior disciple Hideo & Kazue Omori, Michio Kushi, Mitsushi Matsumoto, Eiwan Ishida and so on, and has deepened her experience on macrobiotics, including the direct teaching of macrobiotic onomancy from Hideo Omori as well. She gave birth her first son in 2004 and her second son in 2007 both at home. In Feb 2014, she moved to Hawaii temporarily and taught macrobiotics for 1 and half year. Then, she moved to California for a while in July 2015 and taught macrobiotics in Scotts Valley, Sebastopol, Los Angeles, San Jose, and Berkeley for 1 year. Since 2015, she has hosted her macrobiotic cooking school “La Cocina De Minaka” in Tokyo and in Yamanashi, Japan. She gives lectures, cooking classes, detox/no-salt camp, consultations, macrobiotic onomancy, online seminars etc. She has taught to nearly 2000 people in Japan as well as overseas, and run naturally shaved ice & organic meals shop “Manamahalo” .
Facilitator：Shugo Nanabayashi（Macrobiotic Festa Host） 
12-12:15 Short break
12:15-14:15 Part 3 Communication session with four countries
［Application］Here
＊One day before the event date, the host will give you the instruction on how to see Facebook Live and/or will give zoom ID.
［Apply deadline］None
＊Limited numbers available on zoom
Host：Macrobiotic Festa Executive Committee（Shugo Nanabayashi, Masahiro Isogai,Minaka Nagai, Takeji Saito, Yasuhiro Ando）
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