by Mark Bannon What is the strongest martial arts technique? Over the years, I have heard different answers depending on style, training, and teacher. Some believe a strong kick, others…
Read moreNotes on Training – Kaishoken


by Mark Bannon What is the strongest martial arts technique? Over the years, I have heard different answers depending on style, training, and teacher. Some believe a strong kick, others…
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By Derk Richardson and Connie Borden On Saturday, August 17, at Marin Academy in San Rafael, California, Master Instructor H.F. Ito led Bay Area and visiting Shintaido practitioners—12 in the…
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By Matt Shorten In June 2019, ten Northeast American retreatants ventured across the pond to Achill Island, a wind- tossed haven on the westernmost coast of Ireland. Led by Rev.…
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by Nancy Billias Springtime in New England means many things. For Shintaido Northeast (SNE) it has come to mean “Springeiko” – a gasshuku to welcome the return of warmer weather…
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by Roger Solomon As many of you know, in the summer of 2017, our friend Joe Zawielski was found to have a brain tumor. The Shintaido community wrapped itself around…
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by Connie Borden-Sheets On April 13, 2019 in Bruges, Belgium, I presented Shintaido for a second year at the 2nd Global Conference on Death, Dying and the 21st Century. This…
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by Stephen Billias In 2006, Bela Breslau and Stephen Billias founded the Shintaido Farm, a center for the practice of Shintaido. Many, many Shintaido events were held there during its…
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by Michael Thompson Recently I came upon a reference to Howard Schultz, who founded the Starbucks chain. It described the transition of the company from “founder-led” to “founder-inspired” now that…
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By Shin Aoki and Derk Richardson Over the Martin Luther King, Jr. weekend, January 19–21, Pacific Shintaido hosted its Kangeiko 2019 at Marin Academy in San Rafael, California. Master Instructor…
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31 October to 4 November 2018 By Connie Borden and Shin Aoki For five days, sixty Shintaido Practitioners practiced in Tirrenia, in the Italian region of Tuscany. From pasta to…
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