The Peninsula Macrobiotic Community goes nuts at wild 17th Anniversary Karaoke Celebration! After Chef Gary Alinder's superb Anniversary Dinner, the dining hall rocked with rousing renditions of La Bamba and Tutti Frutti by John Cabrera (whose polite and mild-mannered exterior hides a smoldering Latin fireball); Banana Boat Song (Day-O) by Kathy Kemp, Patricia Draves, and Al Lampell; Hot, Hot, Hot by Patrick McCarty, Jeannie Llewellyn, and Mary Morgan; Fame by Patricia Becker, Ilona Pollak, and Lee Klug; I Got You Babe by Jim Rubin and Ilona; Waterloo by Brett Garrett; and Lucy in the Sky with Diamonds by Ken Becker, James Holloway, and Ilona. Other hot performers included Bola Odulate, Carolyn Bott, Patricia Umhofer, Lillie Barrows, Jane Kos, Harold Stephenson, and others. Even non-singers were swept up into a dancing frenzy!

The 35th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 24-August 1 in the majestic setting of the Tahoe National Forest. Teachers include Bob Carr, Lino Stanchich, Jym Moon, PhD, Verne Varona, Patrick McCarty, Meredith McCarty, Kerry Loeb, Kaare Bursell, Laura Stec, Mike and Maria Chen, Carl Ferré, Barb Jurecki-Humphrey, Lynda Mathé, and Bob Ruggles. Delicious macrobiotic meals are prepared by Packy Conway, Susanne Jensen, and staff over wood fires. Also included are children's activities, campfires, cooking demos/classes, hikes, volleyball, variety show, and more--for a truly unforgettable experience. Fees are $640/adult, $320/youth aged 3 to 16; 5% discount if paid in full by June 15; fees increase after June 15. Partial stays and work exchange are possible. Call Carl Ferré at 800 232-2372 or pick up a brochure at Dinner; also see the summer camp website at http://www.gomf.macrobiotic.net/gomfcamp/fmsc, featuring photos from previous camps.

Monthly Vegan Potlucks! Sunday, June 27, 6:30 PM, hosted by Brett Garrett in Redwood City, call 650 599-9678 to let him know you're coming and to get directions. Also on Sunday, July 18, 6:30 PM, hosted by Leslie and Sylvia Pollak in Palo Alto, call 650 462-1046. To host a future potluck, call Harold Stephenson at 650 856-1125.

Apartment to share: San Carlos, 2 BR, 2 BA, panoramic view. $675 plus 1/2 utilities. Must be perfume-free. 650 592-2139.

Chuck Collison, Assistant Chef of the Monday Dinners, is a personal chef and runs a meal service in Marin. Call 415 258-0528.

Cookbook Author Meredith McCarty teaches Summer Cooking Classes on Saturdays in Marin: July 10, 17, and 31, 10 AM-12:30 PM, $135/series or $50/class. She also offers Marin County Farmers' Market Tours on Sundays, June 13 and July 11, 9-10 AM, $25; and a Whole Foods Market Tour, Saturday, June 12, 9-10:30 AM, $25. Visit http://www.healingcuisine.com or call 415 381-1735 for information or to register.

Michelle Nemer teaches Saturday Cooking Classes on June 5 (Summer Salads) and June 19 (Summer Noodles), 10 AM - 1 PM. $45 per class including tastings and handouts; pre-registration required by the Thursday prior. Classes held in Oakland near Lake Merritt; call 510 527-4367 or email mnemer@earthlink.net to register and for more information.

James Holloway, frequent Guest Chef at the Monday Dinners, does personal home cooking in Palo Alto, in macrobiotic and classical styles, call 650 852-9182.

Anne Mark does takeout meals and lifestyle recommendations, and teaches macrobiotic cooking classes in Palo Alto, call 650 843-0255.

Carolyn Peters offers private cooking and catering in San Francisco. She is experienced in macrobiotic, vegetarian, and conventional styles. Email carolyn_peters@yahoo.com, or call 415 751-2833.

Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On June 21, Macrobiotic Shiatsu Counselor Patrick McCarty will speak on What We Can Learn From The Japanese Diet. From Japan, the Land of the Rising Sun, have come many culinary mainstays of macrobiotic cooking including grains, soy products (miso, soy sauce, and more), sea vegetables, and many other healthful items. In the medical realm, this Asian country experiences the lowest rates of breast and prostate cancer in the world. Recently returned from teaching in Japan, Patrick will share his experiences, comment on the dietary changes that have affected that country both positively and negatively, and explore how the Japanese experiences can benefit us.

Patrick studied at the Kushi Institute in Boston and the Shanghai College of Traditional Chinese Medicine, and co-directed the East-West Center for Macrobiotics in Eureka. He has lectured and taught at locations around the world, and readily shares the knowledge and experience from his very active counseling practice.

On July 19, Odette Rickert will speak on Numerology: Divine Your Truth. Each of us is born under numeric vibrations that define our personalities and our path in life. Odette will teach you how to calculate and interpret your personal numerology: gain perspective regarding your journey and learn how to fulfill your highest potential. Compatibility in relationships will also be discussed, so bring the full birthdate and birth name of any couples, friends or family that you want to compare. Odette will provide mini readings of attendee's numerology results as an aid in comprehension of this ancient system based on Pythagoras' philosophy of numbers.

Through numerology and her clairvoyance, Odette helps her clients recognize their inner power and guides them in overcoming challenges to fulfilling their destiny. She reminds people of their unique qualities that allow them to realize their highest potential. Odette provides readings and lectures at bookstores, holistic fairs and her home.

Place 2 T soy sauce and tofu in a medium bowl. Turn tofu in soy sauce to coat; let sit 30 minutes.

In a medium bowl, whisk together 1 T soy sauce, dijon, sesame oil, vinegar and chives. Bring a large stockpot of water to boil. Blanch asparagus just until tender 1-2 minutes. Transfer to a colander and rinse under cold water. Set aside.

Pour sesame seeds onto a small plate. Remove the tofu batons; dip one side in sesame seeds. Transfer to a clean plate.

Heat a large sauté pan over medium heat. Coat with cooking spray. Arrange tofu with sesame seeds down, in pan. Cook until golden brown on the bottoms, about 5 minutes. Brown remaining sides, about 2 minutes per side; remove from skillet.

In a large bowl, toss asparagus in vinaigrette. Divide the asparagus and tofu among four plates, stacking it up on top of each other for a fun presentation. Drizzle with any remaining vinaigrette.

by Laura Stec, Innovative Cuisine

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