Date: 15 October 2020 (Thu)
Time: 1:00 p.m. - 2:00 p.m.
Venue: Online via Microsoft Teams
Language: Cantonese
Presented by: Ho Wing Yee (Mrs Kishimoto), a Macrobiotic Instructor
This event is open for PolyU staff and students only

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By attending and completing the online post-event feedback form after this sharing session, participants may be able to earn a total of 5 virtual credits (the “Coins”) to use with the PolyU GreenCoin app. Read here for the details.

About this Event

People cut back on the number of trips they make to the markets and stores nowadays. Ho Wing-yee (Mrs Kishimoto), a macrobiotic cookery instructor, will share tips about getting and keeping veggie ingredients we need for a week. She will also talk about macrobiotic cooking.

新冠肺炎疫情反覆，不少人為了避免感染都會選擇減少外出。日本食養料理導師何穎怡（岸本太太）將會講解她如何一次過購買一星期的食材，並會分享如何善用及保存不同食材的貼士。岸本太太亦會講解「食養生活」的概念。

About the Speaker

Ho Wing Yee (Mrs Kishimoto), a Macrobiotic Instructor

Ho Wing-yee (Mrs Kishimoto) is passionate about food education and cooking. She worked in an airline catering unit and an organic foods social enterprise years ago. As a true follower of macrobiotic cooking since 2008, she believes food is the chief of all things and transmutes directly into our body and soul. She obtained her Macrobiotic Cookery Teacher Licence in Japan in 2017 and currently takes up further studies in the UK. She now works to promote the simplicity and beauty of macrobiotic cooking, the benefits of natural food, and a healthy lifestyle, which combine to constitute a powerful source of healing to make people healthier and happier.

食養導師 岸本何穎怡（岸本太太）

食養廚房就是最好道場，從食物與天地連結看到生命可貴，上天永遠給予我們最好的安排、只要我們願意。感恩有機會從手上所選擇的食物、探索事物本質、接受一切甜酸苦辣、找尋人生可能性。

曾任航空餐飲業食品廠及社企有機食品之業務發展部、同時擔任社區中心日本料理食育課導師10年多、自2008年起實踐「食養生活」、2017年在日本獲頒「食養導師」執照，近年在英國深造、透過食物認識內在，學習如何幫助自身、情感表達和心性修養的發展。