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Who is Marilyn Moser-Waxman?
In the 1970's Marilyn began her studies in the macrobiotic community in Philadelphia with Denny and Judy Waxman, and in Boston with Michio and Aveline Kushi.
Ever since that time Marilyn has played an active role in bringing a holistic living consciousness to the Philadelphia area.
Thirty four years later her cooking, dietary and lifestyle practices are still based on many Asian principles of energy and food however, she also integrates practices and techniques from a variety of holistic health and healing systems from around the world.
As a result, her philosophy centers on the fact that the we are all unique and due to that uniqueness, we need dietary requirements that are suited to our own personal state of health, our age, lifestyle and tastes. What works for one person may not work for another. And what works at one time in your life may not work at another time in your life.
One of Marilyn's specialties, after raising five children of her own, is working with families, either with new parents to help get their children off on the right track, or to help establish healthy eating habits for your entire family.
Marilyn's classes and coaching offer a well-rounded education that is applicable to a wide spectrum of dietary needs and health issues.
Marilyn's Experience at a Glance:
- Studies and practice in healthy, whole foods cooking and healing since 1972
- Studies and practice in pre-natal and post-natal care since 1975
- Teaching whole foods cooking and conscientious living since 1975
- Currently teaches at The International School of Shiatsu in Doylestown, Main Line School Night
and in her own kitchen in Havertown
- Teaching experience includes Senior Teacher at Kushi Institute
- Head Macrobiotic Chef at Essene Market 1988-1991
- Cooking Director of Philadelphia East West Foundation at which time it was the largest center in the world for Macrobiotic study
- Director of Cooking Studies at the Doylestown Macrobiotic Center - 1980's
- Shiatsu studies and practice since Winter of 2002
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