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Mark Hanna

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Mark Hanna is co-author of our cruise cookbook, Greens and Grains on the Deep Blue Sea, and head chef for Holistic Holiday at Sea which producers Holistic Holiday at Sea. Mark began his education in macrobiotics in 1978, and started cooking throughout North America at macrobiotic centers and summer camps, yoga retreats, Buddhist retreats, and natural food restaurants and cafés. During that time, he developed a creative approach to the normally austere macrobiotic cuisine. In addition to serving as the head chef on Holistic Holiday at Sea cruises, Mark travels throughout the world, cooking for events of all sizes.

Books by Mark Hanna

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