Peninsula Macrobiotic Network Newsletter  
Number 169 December 2014 / January 2015 Peninsula Macrobiotic Community
 

Welcome
to the
Newsletter
of the
Peninsula Macrobiotic Community
in Palo Alto,
California!

For information on our organization, click on About Us.

Macro Chef's Blog


green onions
 
     Join the fun at the Gourmet Vegetarian Dinners in Palo Alto

 
 
How do I attend the Gourmet Vegetarian Dinners?
 
Chef Gary Alinder, since 1987
Chef James Holloway
Every Monday, 6:30 PM
First Baptist Church, Palo Alto
305 North California Avenue
at Bryant (map)
1/4 mile East of Alma
Sit Down or Take-out, $18
Reservations Requested:
Call 650 599-3320 by
Monday 9:30 AM.
 
Open to everyone. Communal seating--new people easily integrate into our friendly group, which includes many singles. Make new friends on Mondays!

   
 
Coming Events
 
Monday, December 15
Winter Solstice Dinner
 
Monday, December 15
Al Lampell speaks on What You Put Into Your Mind Is More Important Than What You Put Into Your Body.
 
Monday, December 22
No Dinner, Happy Holidays!
 
Monday, December 29
No Dinner, Happy Holidays!
 
Monday, January 26
Patricia Becker speaks on Seven Steps to Boost Your Vitality.
   
 
News and Announcements
Support the Peninsula Macroiotic Community by making a tax-deductible contribution. For information on our annual fundraising drive, click here.


Best Wishes for a Happy and Healthy Holiday Season! Dinner will not be served on December 22 and 29.

Make a date with a friend to meet at a Monday Dinner, or come by yourself and make new friends! Either way, you'll get a great meal and a lot more--everyone wins!

Help publicize the Monday Dinners! An easy way to spread the word about our weekly community gathering is to click on the Tell-A-Friend link in the upper left of this page. Just fill out the form with the email addresses of up to two friends, along with any personal comments you'd like to add, and click Submit--this emails your comments along with pre-written details of the Dinners and a link to this website!

To reduce expenses, the newsletter is no longer printed and mailed, but will continue online here at peninsulamacro.org. To be added to an email list for notifications of newsletter updates (every two months) and other events,

Annual Fundraising Drive: Every Monday night, a collaborative miracle takes place in Palo Alto! Besides healthful and delicious food, each Gourmet Vegetarian Dinner provides networking in a vibrant community, support for those seeking a healthier lifestyle or dealing with a serious condition, education in macrobiotic and other health areas, and a firsthand taste of The Great Life. We have found a formula which has produced magic for 27-1/2 years now!

Your help is needed to support our organization. Donations to the Peninsula Macrobiotic Community (PMC) are accepted in any amount, and are applied to food costs, a large, required insurance payment, and other operating expenses. Donations are tax-deductible, as the PMC is a 501(c)(3) nonprofit.

Ways to contribute:
  • cash (please write your name on the contribution envelope)
  • check (payable to "Peninsula Macrobiotic Community")
  • online using a credit card or Paypal account (incurs a service charge), click on the Donate button below
Peninsula Macrobiotic Community
Fundraising

c/o Gerard T. Lum
101 E. Middlefield Road #9
Mountain View, CA 94043-3864
Delivery methods:
  • at the Monday Dinner, enclose your cash or check in a contribution envelope and deposit it in the fundraising box near the entrance
  • mail to the address in the box at right
  • contribute online using a credit card or Paypal account (incurs a service charge), click on the Donate button below
   
 
Winter Solstice Celebration
 
December 15, 2014
Gluten-Free except Dessert
 
Chef Gary Alinder

Appetizer: Whole Grain Crackers with Herbed Tofu "Cheese"
(Gluten-Free Crackers will be offered)

Yellow Split Pea Soup with Rye Croutons

Millet-Tempeh-Potato Croquettes with Rich Onion Gravy

Maple Glazed Roasted Butternut Squash

Swedish Red Cabbage

Mixed Green Salad with
Walnuts, Pomegranates and a Creamy Dressing

Cranberry-Orange-Nut Bread

Selection of Fine Teas

$22 sitdown, $20 takeout

More Dinner Menus...

 

From Michael Bauce and Marta Serda in Berkeley: we recently connected with Josephine.com, a new community-based meal service that offers home-cooked meals to go. Marta and I had a fun time meeting vegans, parents and foodies from our neighborhood. We wanted to invite you to join us for our next meal. The meal will be all vegan, macrobiotic, and made with organic local ingredients.

For the uninitiated, Josephine is a local company that features cooks in Oakland/Berkeley making their favorite homestyle meals for you and your family to pick up. You RSVP on the meal page (above) with your cell phone number to get the exact pick up address by text message. If you don't have text messaging simply reply to me () and let me know which meal and how much you'd like to RSVP for and I can send you the info via email. The food is ready for pick-up, but feel free to bring your own container to reduce the environmental impact.

Chef Gary Alinder has started a blog at http://macrochef.wordpress.com. Tune into Gary's views on a variety of subjects including food and health, and leave your comments! He has also posted a recipe archive which includes soups; main dishes; sauces, gravies, and dressings; and desserts and snacks.

The North Bay Macrobiotic Potluck Group usually meets the first Sunday of each month in Santa Rosa, contact Stephen Starkweather ( ), 707 542-9739, http://www.northbaymacro.org.

John Burns John Burns, a regular at the Monday Dinners for many years, passed away in his sleep the night of December 1. He often helped serve dinner, usually at the critical first position, dishing out rice or other grain, and announcing each table's turn in his unmistakeably clear and vigorous voice. He had been dealing with cancer. He was in hospice care and in good spirits to the end. He leaves many close friends at the Monday Dinners.  
Cooking and Classes
James Holloway, Chef at the Monday Dinners, does personal home cooking in Palo Alto, in macrobiotic and classical styles, call 650 302-1251.

Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty teaches cooking classes and lectures on health topics. To register for the events listed below, please visit http://www.marinlearn.com or call (415) 945-3730.
  • January 22 Lecture: Food Cravings & Weight Management, Thursday, January 22, 6:30-8:00 PM, $25, Sir Francis Drake High School, Room 127, 1327 Sir Francis Drake Blvd., San Anselmo, CA 94941.
  • January 27 Cooking Class: Vegan/Macrobiotic Cooking for Everyone, Tuesday, January 27, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
For more information on Meredith's activities, visit http://healingcuisine.com or call 415 272-5525.

Meredith McCarty speaks to the Peninsula Macrobiotic Community.
Meredith McCarty speaks to the Peninsula Macrobiotic Community.
 
Just as a fire is covered by smoke and a mirror is obscured by dust, just as the embryo rests deep within the womb, wisdom is hidden by selfish desire.
Bhagavad Gita
Man is manacled only by himself; thought and action are the jailers of Fate.
James Allen
Let there be more joy and laughter in your living.
Eileen Caddy
   
 
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On December 15, Al Lampell will speak on What You Put Into Your Mind Is More Important Than What You Put Into Your Body. The way we think keeps us trapped in a victim world. A victim world is full of stress and stress impairs our health. We don't live well and we don't live long. There is another way. Come hear about it and decide if it is for you.

Al is a teacher of unconditional love and is therefore a teacher of healing the mind, which opens the door to seeing things differently and thus discovering how to bring bliss, peace, and love into our lives. Al is a student/teacher/counselor of A Course in Miracles®, and a facilitator/mediator with over 17 years of experience. Visit his website http://conscious-communications.com.

Would you like to make 2015 the most joyous year of your life? What is holding you back? On January 26, Wellness Coach Patricia Becker will speak on Seven Steps to Boost Your Vitality. Patricia will start the evening by leading us through a short personal inventory, so each of us can assess our physical, emotional, and spiritual states. She will then introduce and explain each step, and lead us in exercises to experience it fully for ourselves. The first step is laughter, which, as it turns out, is a very powerful way to stimulate and invigorate our immune system, fundamental to our health.

All of the steps are easy, free, and powerful. Acting together they provide a powerful arsenal of tools to overcome blockages, freeing us to experience the joyful life that each of us is entitled to.

Patricia teaches yoga for the Health Improvement Program at Stanford University She was manager of Common Ground Garden Supply for 14 years, and manager of the Monday Night Gourmet Vegetarian Dinners for several years. She has held a variety of positions at Hidden Villa Organic Farm and Wilderness Preserve. She currently does Feel Better Now Wellness Coaching which includes nutritional counseling, breathing exercises, therapeutic yoga, and Neuro-Linguistic Programming. Visit her website http://patriciajoy.wordpress.com.  
Baked Vegetable Stew
Ingredients
  • 1 medium-size rutabaga or golden beet, cut I ΒΌ inch pieces
  • 1 large carrot, rolled cut in 3/4-inch pieces
  • 1 medium size daikon, rolled cut in 3/4-pieces
  • 1/2 butternut squash or another winter squash, cut in 3/4-inch pieces
  • 1 tablespoon rosemary
  • 1 strip (6 inch) Kombu-sea vegetable
  • 1-1/2 cup water
  • 2 tablespoon tamari
  • 1 medium size onion, cubed in 1/2-inch pieces
  • 1/8 teaspoon sea salt
  • 2 teaspoons olive oil
  • 1 tablespoon kudzu
  • 1 teaspoon Dijon mustard
  • 2 teaspoons parsley, minced
Preheat oven to 375 degrees. Place kombu and 1/2 cup water in a baking dish. Add the rutabaga, carrots, daikon, squash and rosemary and 1 tablespoon of tamari. Cover and bake for 30 to 45 minutes. Heat the oil in a heavy skillet and sauté onions with the salt until golden brown. Add 3/4 cup of the remaining one cup water and bring to a boil. Blend the kudzu with the 1/4 cup water. Stir this mixture into the onions and watch it thicken as you stir. Blend the mustard and tamari with the onions. Pour this gravy over the baked vegetables and stir gently. Sprinkle minced parsley over all the vegetables and serve.

by Patricia Becker  
Community Connection
From The Editor
Email Notification of Newsletter: To receive an email notification each time the Newsletter and Dinner Menus are published on this site (every two months), .
 
Mailing List Policy: The newsletter and dinner menus are no longer sent by postal mail; the last issue mailed was October/November 2012, No. 156.

Tax-Deductible Contributions: We welcome and can use additional contributions to the Peninsula Macrobiotic Community, as income from the Dinners does not pay all of our expenses. We are a nonprofit organization, so additional contributions are fully tax-deductible. Write checks to "Peninsula Macrobiotic Community", and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043, 650 903-0447.

Back Issues of the Newsletter and Menus: Click here.

 
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