Warren S. Wepman, a longtime lawyer in Miami, has practiced macrobiotics for over 35 years. He is gratefull for the opportunity to have studied with such teachers as: Michio Kushi, Aveline Kushi, Mona Schwartz, Lino Stanchich, Naburo Muramoto, Herman Aihara, Cornelia Aihara, Ed Esko, Wendy Esko, Denny Waxman, Bill Tara, Rex LaSelle, Alex Jack, Diane Avoli, Carrie Wolf, and others.

He is a graduate of the Kushi Institute and a member of the Macrobiotic Educators Association (MEA). He is a respected and experienced macrobiotic teacher of natural foods cooking, and lectures and gives health care guidance internationaly.

During the 1980's Warren served on the Board of Directors of the Macrobiotic Foundation of Florida. Located in Coconut Grove, Florida, it served lunch and dinner daily, six days a week for 35 to 250 people. It was here that he began his macrobiotic teaching avocation. He also performed the Foundation's legal work pro bono.

In 1993 Warren moved with his wife, Marquita, to North Carolina, opened the Macrobiotic Center for Health, Beauty, and Peace, where they held weekly cooking classes and monthly brunches. Together they also taught macrobiotic cooking classes at community colleges, universities, senior centers, and health food stores in North Carolina, South Carolina, Georgia, and Tennessee within a 100-mile radius of Asheville.

They organized monthly macrobiotic potluck dinners and through Warren's publication and dissemination of a quarterly newsletter,The Great Life, containing news of the macrobiotic community, upcoming events and recipes word was spread.That impetus fueled the ongoing, to this day, monthly macrobiotic potluck dinners held in Asheville, North Carolina, the last Sunday of each month.

In 1996 they built a macrobiotic bed and breakfast called the "Dojo at Stoneycrest", and provided breakfast,take-out lunch, and dinner for their guests. They also established and maintained a certified organic garden.

In June of 1999, Warren and his wife, Marquita, were requested by the senior head chef of The Ritz Carlton Hotel, Tysons Corner (a suburb of Washington, D.C.) to serve as consultants to the other chefs in the preparation of the food to be served for the celebratory feast, given by the Smithsonian Instition's National Museum of American History, to honor Michio Kushi and Aveline Kushi for their work in the United States, with the exhibition of the permanent exhibit on alternative medicine and natural health care.

Warren has been a featured teacher at the Kushi Institute Summer Conferences and the Taste Of Health At Sea annual  cruises. He is a regular columnist for 'Christina Cooks' magazine of the emmy award winning regular television show, and has contributed articles to Macrobiotics Today.

He lives with his wife, Marquita, also a macrobiotic cooking teacher, consultant and author in Asheville, N.C. and in Deerfield Beach, FL.