The Kushi Institute of Europe

Upcomming evensts

• Art of Life School
  All Round Macrobiotic Education
  
  

  March 12 – 24	Level I
  April 4 – 16	Level II



 

• Art of Cooking School
  An Intensive Training Course in Macrobiotic Cooking for Total Health
  
  

  February 25 – 28	Warming & Strengthening Cooking for Fatigue & Stress
  March 25 – 28	Purifying Spring Cooking



 

• 5 Transformations “Elements”
  Compass for Every Day Life
  
  

  April 9 – 11



 

• Women’s Health Program
  For Natural Health, Beauty, Vitality and Well-being
  
  

  April 17 – 21



 

• 11th International European Macrobiotic Summer Conference
  Including the Art of Life School Level I, II, III & IV
  
  

  August 1 – 13

Dutch Public Program Winter & Spring 2010

• Next Open Day
  on Saturday March 6
  



 

• Cooking Classes & Workshops
  on Monday, Tuesday, Friday & Saturday



 

• Group Consultation Sessions
  on Fridays



 

• Yin & Yang Lectures
  on Thursdays



 

• Ginger Compress Workshops
  on Thursdays

• Pumpkin Festival
  Free Hokkaido Pumpkins & Recipes
  



 

• Dried daikon leaves
  An excellent, fiber-rich green leafy vegetable.
  Delicious as garnish, in quick sauté and other vegetable dishes. Also used in hip baths as a home remedy.



 

• Ideal Food Pattern Poster
  For humanity, for a 4-season climate

      All 3 above mentioned products are available in Deshima Freshop
      and through the Deshima Mail Order.

Job Offers

• Shop Keeper 2x



 

• Warehouse & Mail Order Assistant Manager
  



 

• Macrobiotic Cook & Macrobiotic Pastry Cook



 

• DTP Assistant & Graphic Designer