Miso pioneers Christian and Gaella Ewell met in Boston in 1976 when they were students of macrobiotic teachers Michio and Aveline Kushi. Both of their dads had died of cancer young, and they wanted to explore a macrobiotic lifestyle to maintain good health. They were staying with the Kushis, and eating miso soup for breakfast every morning. At that time, miso was available only from Japan. Wondering what it would be like to make miso in New England, Christian and Gaella learned the craft, and launched South River in the Berkshire Mountains.
