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Susan's main work in this life has been with food and healing. She was raised by gourmet cooks, so food was a sensual experience at a very early age. Her gastronomic passion galvanized in college with her introduction to macrobiotics and the notion of food as purity and health. Later, when her husband was diagnosed with a critical, and potentially life threatening illness, with her encouragement and cooking, he healed completely using macrobiotics and a positive attitude as his only tools. Then she began teaching , spending the next 20 years working with people with critical health issues and degenerative diseases.
After 36 years of working with food-cooking privately, teaching over a thousand classes from California to Main, catering small to large groups of hundreds, nutritional counseling, owning a small health-food store, and exploring many food as medicine modalities, Susan's diet, while sometimes loose and easy, generally focuses on local,high mineral and live and fermented foods. |