Madonna's Chef, Mayumi Nishimura has returned to Japan and talks about a more contemporary style of macrobiotic cooking.

The hottest phrase in the culinary field for 2010 may be "well-being." Balancing people's diet for weight control, anti-aging and many other purposes is now becoming increasingly important in modern life.

Macrobiotics is one of the well-being trends rapidly gaining its momentum in Korea. The word comes from the Greek words macro (large, long) and bios (life.)

We are now including Omega-3 in our products as research has confirmed the health benefits. The benefits of Omega-3 were not known until the 80's. Today we're smarter. Omega-3 fatty acids are crucial for eye and brain development in children. They are a deterrent for cardiovascular heart disease. Initial research also shows that they are beneficial to adults with many other diseases such as depression, Alzheimer’s, psoriasis, cystic fibrosis, stroke, muscular dystrophy, cancer, diabetes, and obesity. A new study was just published in the Journal of the American Medical Association about its anti-aging benefits. Omega-3 fatty acids slow the aging process by slowing the rate that telomeres shorten. You are probably wondering as I did what are telomeres? Here is the link to find out.

The holidays are over. We would like to say thank you for your support. It was a tough year for us, as it was for many small businesses, and we could not have made it without you. We now look forward to a New Year with exciting challenges and bright prospects.

So what exactly is a macro vegan. It is a phrase that is becoming more common. In fact, many have found our website by using the term in google search. Read more.
Or just read this old Swedish proverb; fear less, hope more; eat less, chew more; whine less, breathe more; talk less, say more; love more and all good things will be yours.

Every Christmas we eat pierogi. When I was a child we ate pierogi throughout the year. My favorites were ruskie pierogi made with potatoes, cheese and onions and dessert pierogi filled with plums. Pierogi are part of vigilia the traditional Polish Christmas Eve festivities and when I lived in Chicago, with it's many Polish neighborhoods, it was so easy to buy pierogi that I never took the time to learn how to make them. Last year we spent Christmas in San Diego and finding pierogi involved a long trip through unfamiliar territory. Determined to avoid a repetition, I pulled out an old recipe of my mother's and decided to make my own.