Will's Macrobiotic Services

Will's Macrobiotic Services

Top Ten Ways To Maximize Vitality Through Food

Dear Friend:

My goal in working with you is to help you experience just how powerful food can be. With my comprehensive understanding of the various dimensions and possibilities within cooking, I create a more balanced and healthy meal. Healing, regeneration and prevention of illness is achieved through cooking with care, purpose and knowledge. Over time, you will apply your intuition to the fine art of cooking. This will inspire and energize you and others.

I look forward to being of service to you in the near future. Upon request, I will provide you with references. If you have any questions or would like to arrange cooking classes, please call: (516)921-0594 or 0904.

Peace and health, Will

WHAT I DO:

In the privacy and comfort of your home I teach individuals or small groups macrobiotic cooking. I can also be your very own personal macrobiotic chef. I do Shiatsu massage and teach a variety of macrobiotic topics including yoga and meditation.

LENGTH OF STAY:

A minimum of three days is needed to learn an overview of the basics. However, I recommend between one and two weeks for a more comprehensive, hands-on learning experience. Long term (more then two weeks) cooking or cooking instruction assignments can be arranged after a one-week trial.

WHAT YOU WILL LEARN:

You will learn to cook a variety of grains, beans, seeds, vegetables, sea vegetables and fruit in many different styles, including: nabe, pressure cooking, oil and water saute, stir fry, deep fry, roasting, pickling, boiling, steaming, baking, stovetop baking, kinpira, braising, tempura, sukiyaki, nishime and oden. Some of the dishes you my learn to prepare include: nori maki, gomoku, croquettes, pressed salad, boiled salad, grain salad, noodle salad, bean salad, sauces, stews, miso soup, pureed soups, dressings, loafs, pates, marinates, aspics, condiments, healthy desserts, ohagi, and kanten. You will learn how to make adjustments (within cooking styles and dishes) to change the energetics of the food for various physical, emotional and seasonal conditions. This includes how to make relaxing, refreshing or strengthening dishes. Also, I will cover the efficacy of specific dishes and how they help specific organs.

WHAT I REQUEST OF YOU:

I ask you to be willing to learn and to participate in cooking. You will learn most effectively by doing. At some point, to enhance the learning process, I will ask you to make some dishes yourself, which I will evaluate. For macrobiotic cooking you are required to have a gas stove, a good vegetable knife, two or more wooden cutting boards (in good condition), high quality stainless steel cookware, high quality wooden cooking utensils, and fresh spring water or a high quality water filter. If you do not have any of the above items, I can provide them for a reasonable price. I also ask that you provide me with a private bedroom if you are not within commuting distance.

MY BACKGROUND:

In 1983 I developed ulcerative colitis. I tried many healing modalities with little success. In March of 1984 I took my first cooking class and ate my first macrobiotic meal. I instantly felt the life energy I had been seeking. I studied with Warren Wepman in Coconut Grove, Florida and then moved to Boston to continue my study of macrobiotics with Michio Kushi and Senior Teachers at the Kushi Institute. In the summer of 1984 I completed their Level One Program. In August 1985 I obtained my first nine-month cooking position with an eight-member family in Phoenix, Arizona. Since then I have cooked throughout the United States, in Canada and Japan. In the fall of 1993 I took Level Two and New Medicine & Human Destiny 5&6 with Michio Kushi at the Kushi Institute in Becket, Massachusetts. Then, for four weeks in September and October of 1994 I studied Level Three. My studies at the Kushi Institute included courses in: The Order of the Universe, The Art of Cooking, The Principals of Oriental Diagnosis, The Practice of Shiatsu and Ki Energy, The Keys to Health Care, Natural Home Gardening, Traditional Food Processing, Macrobiotic Medicine, Nutrition, Anatomy and Michio Kushi Seminars. Additionally, in 1980 I graduated from the State University of New York at New Paltz with a Bachelor of Science degree in Art Education. I then taught art and woodworking in private and public schools for five years. Between 1977 and 1984 I studied yoga and meditation with world-renowned spiritual master, Sri Chinmoy. During the past four years I have studied and practiced a form of Buddhist meditation called Vipassana.

TESTIMONIALS:

I had pain all over my joints, back and arms. William started to cook, shop and organize my food five days a week. Within one week, I had no pain. Our food plan everyday was so wonderful. I am so grateful to have this food. I have learned much about macrobiotic food. Maureen Nakanishi Ashiya, Japan

"The Ford family are in one accord; William's cooking and menu planning is a superb, spiritual and serene experience." The Fords North Bellmore, New York

"Not only is Will a good macrobiotic cook, he also embodies and manifests the spirit of macrobiotics which is expressed in his food, his teaching and his energy." Goldie Keehn Shelburne Falls, Massachusetts

FEES:

*Three day intensive TRAINING: (should have some experience) Three dinners, two lunches and two breakfasts; plus, one food shopping / education session. $700-

*ONE-WEEK training: (six days) Two meals per day (breakfast and dinner) and food shopping. $1,200- After one week includes: Doin exercise or yoga class, meditation, EMF testing, and home-health analysis.

*These are guidelines and may not address your specific needs. Please feel free to make your needs known and to propose a workable arrangement.

SHIATSU MASSAGE: $60- / HR

PERSONAL LIFESTYLE COUNSELING: $200-

PERSONAL CHEF or PERSONAL / GROUP INSTRUCTION: $300- / day, or $40- / HR.

Additional expenses:

If air travel is necessary, I require you to purchase round-trip tickets in advance. In addition, I ask that you reimburse me for my expenses (not to exceed $50.00) to and from the airport (on my end), and you should arrange my ground transportation on your end. If you live within driving distance (four hours, one-way), auto expense can be worked out based on total miles (25 cents / mile).

TOP TEN WAYS TO MAXIMIZE VITALITY THROUGH FOOD

by William Klenk

A large and growing number of people are unhappy with the quality of the food found in conventional grocery stores and restaurants. They now patronize "natural" food stores and restaurants. Quality is the issue for this progressive, enlightened group of people. However, most Americans still have a quantitative perspective on food. Their consideration is: " How many carrots can I buy for a dollar?", indirectly sanctioning the use of chemical fertilizers and pesticides in order to get a higher yield. A food's inherent quality is obtained from it's unique history, however most people are not concerned about this history.

The foundation for health is the food we eat. Once one is satisfied and nourished on that fundamental level, disciplines like yoga, tai chi and meditation develop the individual further. However, if the food we eat is weak, if it lacks vitality, lacks a charge, then the person ingesting that food will be operating from that lower, less energized place. This charge the Chinese call "chi"; the Japanese call "Ki" and the Indians call "Prana." It is an invisible life-giving nourishment that flows from the environment (internal and external) into the body. It is sometimes difficult to control our external environment but we have complete control over our internal environment: the food we eat.

My goal, as a macrobiotic cook and cooking instructor, is to share how powerful food can be and to give people a positive experience, one in which the individual is energized. This vitality is the foundation on which to build an empowered and healthy life; and this foundation is achieved through what I call "maximum vitality cooking." It is the culmination of a twenty-year paradigm shift in my consciousness from a quantitative to a qualitative perspective. Shifting my perspective and incorporating only the best and finest quality into my life are directly correlated to my growing ability to love and respect myself.

Here are my "Top Ten Ways To Maximize Vitality Through Food":

1. BUY ORGANIC: Buy and / or grow organic produce and ingredients. Fresh, locally grown organic fruits and vegetables carry the strongest charge. They contain more vitamins, minerals and other nutrients than conventionally grown produce.

Buying conventionally grown foods pollutes and weakens the earth and our bodies. The choice to buy only organic food will be clear if we are operating from our prosperity consciousness, our integrity and self-love.

2. USE FRESHLY CUT PRODUCE: After washing and cutting vegetables, vital Ki starts to disperse, and the decomposition of the vegetables is accelerated. Therefore, vegetables should be cut just prior to cooking (or as close as possible). This aspect of "maximum vitality cooking" can be incorporated easily into your cooking routine.

3. PROCESS BY HAND: The use of electrified, motorized machines to clean, cut or process food should be minimized. The electromagnetic field created by motors interferes with the natural flow of Ki along the meridians of grains, beans, fruits and vegetables, giving them a chaotic, disorganized energy. Maintaining this flow of energy along their meridians supports the flow of energy along the meridians in our bodies. This gives us enhanced energy levels and a delicious sense of well-being.

In addition, the long-term use of this equipment can be harmful to the operator who is subjected to a strong electromagnetic field.

4. EAT VARIETY: Variety is the key to a well-balanced meal. Variety in vegetables, fruits, nuts, seeds, grains, cutting styles, cooking styles, dishes, color, texture, taste, complexity, seasoning, garnishes and presentation are all important considerations. If we repeatedly eat the same things, we run the risk of emphasizing some energies over others and develop a condition of stuck energy in some areas and excess energy in other areas within the body. Variety of food creates dynamic energy that moves in the body from one organ to the other and from one system to the other. It is this free flow of energy which supports health.

5. EAT WHOLE FOODS: Eat foods that are minimally processed. Highly processed, mechanized, pasteurized and homogenized foods contain no or small amounts of Ki. When whole grain is made into a flour, for example, the oils soon oxidize and become rancid; of greater importance is that the flow of Ki within that grain is dispersed and lost. Eating dry cereal or even rolled oats for breakfast is not the best way to start the day, as these are examples of over-processed and devitalized foods. Processing lowers or eliminates a food's vital nutrients such as vitamins, minerals, trace minerals, enzymes and coenzymes.

6. EAT SEA VEGETABLES: Incorporate sea vegetables into various dishes, and prepare side dishes of sea vegetables like arame, hijiki and sea palm. Sea vegetables are high in minerals and trace minerals, are vital to a healthy metabolism, and keep our nervous and immune systems strong. Even organically grown foods lack important minerals due to soil depletion from over-farming the land. All soils are not created equal, and most are inherently lacking in some minerals like iron, selenium or iodine. Therefore, it is remiss to rely exclusively upon land vegetables to supply one's need for minerals.

7. EAT FERMENTED FOODS: Most, if not all, traditional cultures of the world incorporate some fermented foods into their diets. For example, the Germans pickle cabbage to make sauerkraut; the Japanese ferment plums to make umeboshi, soy beans to make miso, shoyu, and natto; and many European cultures ferment grapes to make wine and flour to make sourdough bread. Fermented foods maintain the beneficial bacteria in the digestive system. A healthy digestive system is the key to vibrant health; (hence the term "intestinal fortitude"). Beneficial bacteria and their byproducts work with the immune system to protect the body from harmful bacteria.

8. EXCLUDE DAIRY: Eliminate dairy products completely from your diet. The use of dairy in one's diet can be detrimental to one's health. This is well documented in Diet for a New America by John Robbins and many other books and studies. High concentrations of pesticides, herbicides, antibiotics and hormones have been found in dairy products.

On an energetic level, eating dairy products keeps us stuck emotionally and psychologically in an infant's paradigm. When an infant's teeth start to grow a mother weans her child. It is time for the child to begin deriving nutrients from food by first breaking the food down in its mouth through chewing. This is the child's first step towards independence.

On a physical level, why drink milk or eat a product made from it when we know milk is inherently for calves and their particular biological needs? I believe dairy products are not foods, and when we eat them we are making a mistake because we are in denial of the foods that made us uniquely human and continue to evolve humanity.

9. SERVE FRESH: To achieve maximum vitality, cooked foods should be served soon after being cooked. Just at the moment a dish is ready, it is at its peak Ki level. Soon this energy starts to disperse and the food starts to decompose. For maximum vitality, leftovers should not be more than 24 hours old. Grain and bean dishes can be reheated but vegetable dishes should not.

10. FINE-TUNE COOKING SKILLS: This includes not overcooking and not over-stirring food (creating a mishmash mush), and the proper use of a gas stove giving consideration to flame height. An understanding of the energetics of food and cooking styles is needed. Macrobiotic cooking classes and books address these concerns. In time, with practice, knowledge and understanding you will achieve maximum vitality through food. Maintain the integrity of our food and our food will maintain the integrity of our bodies. Maintain the integrity of our bodies, and our bodies will maintain the integrity of our spirit.

My services are available to facilitate your paradigm shift towards qualitative thinking and its manifestation in your kitchen. Enjoy!

William Klenk is a graduate of the Kushi Institute and has been a macrobiotic cook and cooking instructor for over 15 years.

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William Klenk

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	Dear Friend:
	My goal in working with you is to help you experience just how powerful food can be. With my comprehensive understanding of the various dimensions and possibilities within cooking, I create a more balanced and healthy meal. Healing, regeneration and prevention of illness is achieved through cooking with care, purpose and knowledge. Over time, you will apply your intuition to the fine art of cooking. This will inspire and energize you and others.
	I look forward to being of service to you in the near future. Upon request, I will provide you with references. If you have any questions or would like to arrange cooking classes, please call: (516)921-0594 or 0904.
	Peace and health, Will
	WHAT I DO:
	In the privacy and comfort of your home I teach individuals or small groups macrobiotic cooking. I can also be your very own personal macrobiotic chef. I do Shiatsu massage and teach a variety of macrobiotic topics including yoga and meditation.
	LENGTH OF STAY:
	A minimum of three days is needed to learn an overview of the basics. However, I recommend between one and two weeks for a more comprehensive, hands-on learning experience. Long term (more then two weeks) cooking or cooking instruction assignments can be arranged after a one-week trial.
	WHAT YOU WILL LEARN:
	You will learn to cook a variety of grains, beans, seeds, vegetables, sea vegetables and fruit in many different styles, including: nabe, pressure cooking, oil and water saute, stir fry, deep fry, roasting, pickling, boiling, steaming, baking, stovetop baking, kinpira, braising, tempura, sukiyaki, nishime and oden. Some of the dishes you my learn to prepare include: nori maki, gomoku, croquettes, pressed salad, boiled salad, grain salad, noodle salad, bean salad, sauces, stews, miso soup, pureed soups, dressings, loafs, pates, marinates, aspics, condiments, healthy desserts, ohagi, and kanten. You will learn how to make adjustments (within cooking styles and dishes) to change the energetics of the food for various physical, emotional and seasonal conditions. This includes how to make relaxing, refreshing or strengthening dishes. Also, I will cover the efficacy of specific dishes and how they help specific organs.
	WHAT I REQUEST OF YOU:
	I ask you to be willing to learn and to participate in cooking. You will learn most effectively by doing. At some point, to enhance the learning process, I will ask you to make some dishes yourself, which I will evaluate. For macrobiotic cooking you are required to have a gas stove, a good vegetable knife, two or more wooden cutting boards (in good condition), high quality stainless steel cookware, high quality wooden cooking utensils, and fresh spring water or a high quality water filter. If you do not have any of the above items, I can provide them for a reasonable price. I also ask that you provide me with a private bedroom if you are not within commuting distance.
	MY BACKGROUND:
	In 1983 I developed ulcerative colitis. I tried many healing modalities with little success. In March of 1984 I took my first cooking class and ate my first macrobiotic meal. I instantly felt the life energy I had been seeking. I studied with Warren Wepman in Coconut Grove, Florida and then moved to Boston to continue my study of macrobiotics with Michio Kushi and Senior Teachers at the Kushi Institute. In the summer of 1984 I completed their Level One Program. In August 1985 I obtained my first nine-month cooking position with an eight-member family in Phoenix, Arizona. Since then I have cooked throughout the United States, in Canada and Japan. In the fall of 1993 I took Level Two and New Medicine & Human Destiny 5&6 with Michio Kushi at the Kushi Institute in Becket, Massachusetts. Then, for four weeks in September and October of 1994 I studied Level Three. My studies at the Kushi Institute included courses in: The Order of the Universe, The Art of Cooking, The Principals of Oriental Diagnosis, The Practice of Shiatsu and Ki Energy, The Keys to Health Care, Natural Home Gardening, Traditional Food Processing, Macrobiotic Medicine, Nutrition, Anatomy and Michio Kushi Seminars. Additionally, in 1980 I graduated from the State University of New York at New Paltz with a Bachelor of Science degree in Art Education. I then taught art and woodworking in private and public schools for five years. Between 1977 and 1984 I studied yoga and meditation with world-renowned spiritual master, Sri Chinmoy. During the past four years I have studied and practiced a form of Buddhist meditation called Vipassana.
	TESTIMONIALS:
	I had pain all over my joints, back and arms. William started to cook, shop and organize my food five days a week. Within one week, I had no pain. Our food plan everyday was so wonderful. I am so grateful to have this food. I have learned much about macrobiotic food. Maureen Nakanishi Ashiya, Japan
	"The Ford family are in one accord; William's cooking and menu planning is a superb, spiritual and serene experience." The Fords North Bellmore, New York
	"Not only is Will a good macrobiotic cook, he also embodies and manifests the spirit of macrobiotics which is expressed in his food, his teaching and his energy." Goldie Keehn Shelburne Falls, Massachusetts
	FEES:
	*Three day intensive TRAINING: (should have some experience) Three dinners, two lunches and two breakfasts; plus, one food shopping / education session. $700-
	*ONE-WEEK training: (six days) Two meals per day (breakfast and dinner) and food shopping. $1,200- After one week includes: Doin exercise or yoga class, meditation, EMF testing, and home-health analysis.
	*These are guidelines and may not address your specific needs. Please feel free to make your needs known and to propose a workable arrangement.
	SHIATSU MASSAGE: $60- / HR
	PERSONAL LIFESTYLE COUNSELING: $200-
	PERSONAL CHEF or PERSONAL / GROUP INSTRUCTION: $300- / day, or $40- / HR.
	Additional expenses:
	If air travel is necessary, I require you to purchase round-trip tickets in advance. In addition, I ask that you reimburse me for my expenses (not to exceed $50.00) to and from the airport (on my end), and you should arrange my ground transportation on your end. If you live within driving distance (four hours, one-way), auto expense can be worked out based on total miles (25 cents / mile).

	TOP TEN WAYS TO MAXIMIZE VITALITY THROUGH FOOD
	by William Klenk
	A large and growing number of people are unhappy with the quality of the food found in conventional grocery stores and restaurants. They now patronize "natural" food stores and restaurants. Quality is the issue for this progressive, enlightened group of people. However, most Americans still have a quantitative perspective on food. Their consideration is: " How many carrots can I buy for a dollar?", indirectly sanctioning the use of chemical fertilizers and pesticides in order to get a higher yield. A food's inherent quality is obtained from it's unique history, however most people are not concerned about this history.
	The foundation for health is the food we eat. Once one is satisfied and nourished on that fundamental level, disciplines like yoga, tai chi and meditation develop the individual further. However, if the food we eat is weak, if it lacks vitality, lacks a charge, then the person ingesting that food will be operating from that lower, less energized place. This charge the Chinese call "chi"; the Japanese call "Ki" and the Indians call "Prana." It is an invisible life-giving nourishment that flows from the environment (internal and external) into the body. It is sometimes difficult to control our external environment but we have complete control over our internal environment: the food we eat.
	My goal, as a macrobiotic cook and cooking instructor, is to share how powerful food can be and to give people a positive experience, one in which the individual is energized. This vitality is the foundation on which to build an empowered and healthy life; and this foundation is achieved through what I call "maximum vitality cooking." It is the culmination of a twenty-year paradigm shift in my consciousness from a quantitative to a qualitative perspective. Shifting my perspective and incorporating only the best and finest quality into my life are directly correlated to my growing ability to love and respect myself.
	Here are my "Top Ten Ways To Maximize Vitality Through Food":
	1. BUY ORGANIC: Buy and / or grow organic produce and ingredients. Fresh, locally grown organic fruits and vegetables carry the strongest charge. They contain more vitamins, minerals and other nutrients than conventionally grown produce.
	Buying conventionally grown foods pollutes and weakens the earth and our bodies. The choice to buy only organic food will be clear if we are operating from our prosperity consciousness, our integrity and self-love.
	2. USE FRESHLY CUT PRODUCE: After washing and cutting vegetables, vital Ki starts to disperse, and the decomposition of the vegetables is accelerated. Therefore, vegetables should be cut just prior to cooking (or as close as possible). This aspect of "maximum vitality cooking" can be incorporated easily into your cooking routine.
	3. PROCESS BY HAND: The use of electrified, motorized machines to clean, cut or process food should be minimized. The electromagnetic field created by motors interferes with the natural flow of Ki along the meridians of grains, beans, fruits and vegetables, giving them a chaotic, disorganized energy. Maintaining this flow of energy along their meridians supports the flow of energy along the meridians in our bodies. This gives us enhanced energy levels and a delicious sense of well-being.
	In addition, the long-term use of this equipment can be harmful to the operator who is subjected to a strong electromagnetic field.
	4. EAT VARIETY: Variety is the key to a well-balanced meal. Variety in vegetables, fruits, nuts, seeds, grains, cutting styles, cooking styles, dishes, color, texture, taste, complexity, seasoning, garnishes and presentation are all important considerations. If we repeatedly eat the same things, we run the risk of emphasizing some energies over others and develop a condition of stuck energy in some areas and excess energy in other areas within the body. Variety of food creates dynamic energy that moves in the body from one organ to the other and from one system to the other. It is this free flow of energy which supports health.
	5. EAT WHOLE FOODS: Eat foods that are minimally processed. Highly processed, mechanized, pasteurized and homogenized foods contain no or small amounts of Ki. When whole grain is made into a flour, for example, the oils soon oxidize and become rancid; of greater importance is that the flow of Ki within that grain is dispersed and lost. Eating dry cereal or even rolled oats for breakfast is not the best way to start the day, as these are examples of over-processed and devitalized foods. Processing lowers or eliminates a food's vital nutrients such as vitamins, minerals, trace minerals, enzymes and coenzymes.
	6. EAT SEA VEGETABLES: Incorporate sea vegetables into various dishes, and prepare side dishes of sea vegetables like arame, hijiki and sea palm. Sea vegetables are high in minerals and trace minerals, are vital to a healthy metabolism, and keep our nervous and immune systems strong. Even organically grown foods lack important minerals due to soil depletion from over-farming the land. All soils are not created equal, and most are inherently lacking in some minerals like iron, selenium or iodine. Therefore, it is remiss to rely exclusively upon land vegetables to supply one's need for minerals.
	7. EAT FERMENTED FOODS: Most, if not all, traditional cultures of the world incorporate some fermented foods into their diets. For example, the Germans pickle cabbage to make sauerkraut; the Japanese ferment plums to make umeboshi, soy beans to make miso, shoyu, and natto; and many European cultures ferment grapes to make wine and flour to make sourdough bread. Fermented foods maintain the beneficial bacteria in the digestive system. A healthy digestive system is the key to vibrant health; (hence the term "intestinal fortitude"). Beneficial bacteria and their byproducts work with the immune system to protect the body from harmful bacteria.
	8. EXCLUDE DAIRY: Eliminate dairy products completely from your diet. The use of dairy in one's diet can be detrimental to one's health. This is well documented in Diet for a New America by John Robbins and many other books and studies. High concentrations of pesticides, herbicides, antibiotics and hormones have been found in dairy products.
	On an energetic level, eating dairy products keeps us stuck emotionally and psychologically in an infant's paradigm. When an infant's teeth start to grow a mother weans her child. It is time for the child to begin deriving nutrients from food by first breaking the food down in its mouth through chewing. This is the child's first step towards independence.
	On a physical level, why drink milk or eat a product made from it when we know milk is inherently for calves and their particular biological needs? I believe dairy products are not foods, and when we eat them we are making a mistake because we are in denial of the foods that made us uniquely human and continue to evolve humanity.
	9. SERVE FRESH: To achieve maximum vitality, cooked foods should be served soon after being cooked. Just at the moment a dish is ready, it is at its peak Ki level. Soon this energy starts to disperse and the food starts to decompose. For maximum vitality, leftovers should not be more than 24 hours old. Grain and bean dishes can be reheated but vegetable dishes should not.
	10. FINE-TUNE COOKING SKILLS: This includes not overcooking and not over-stirring food (creating a mishmash mush), and the proper use of a gas stove giving consideration to flame height. An understanding of the energetics of food and cooking styles is needed. Macrobiotic cooking classes and books address these concerns. In time, with practice, knowledge and understanding you will achieve maximum vitality through food. Maintain the integrity of our food and our food will maintain the integrity of our bodies. Maintain the integrity of our bodies, and our bodies will maintain the integrity of our spirit.
	My services are available to facilitate your paradigm shift towards qualitative thinking and its manifestation in your kitchen. Enjoy!
	William Klenk is a graduate of the Kushi Institute and has been a macrobiotic cook and cooking instructor for over 15 years.