Peninsula Macrobiotic Network Newsletter  
Number 116 February / March 2006 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.

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green onions
 
     Group around piano
Get a great meal, join the fun, and make new friends at the Gourmet Vegetarian Dinners in Palo Alto, with nifty people like Jane Kos, Bob Griffin, Miklane Janner, Paul Schmitt (at piano), Colleen Corey, and Paul Moran!
 
 
How do I attend the Gourmet Vegetarian Dinners?
 
Chef Gary Alinder, since 1987
Every Monday, 6:30 PM
First Baptist Church, Palo Alto
305 North California Avenue
at Bryant
1/4 mile East of Alma
Sit Down or Take-out, $13
Reservations Required:
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, February 6
T. Colin Campbell, PhD speaks on The Lost Art of Nutrition.
 
Monday, February 20
Michael Rossoff speaks on Healing Habits.
 
Monday, March 6
Patricia Becker and Gerard Lum host A Health Show-and-Tell
 
   
 
News and Announcements
Cornellia Aihara, a prominent teacher in the macrobiotic community, passed away on February 25 at a hospital near Sacramento, California. Born in 1926, Cornellia studied macrobiotics in Tokyo with George Ohsawa, then came to the United States in 1955 at the invitation of Herman Aihara, who had corresponded with her. They married a few months after her arrival in New York City. Later they moved west and established the George Ohsawa Macrobiotic Foundation and the Vega Study Center in Oroville, California. Cornellia taught macrobiotic cooking and home remedies and wrote a number of books including The Calendar Cookbook, The Do of Cooking, Macrobiotic Child Care, and, with Herman, the essential and almost encyclopedic volume of home remedies Natural Healing From Head to Toe. Cornellia passed away exactly eight years after Herman's passing, which occurred on February 25, 1998.

Memorial Service and Pot Luck for Cornellia Aihara
•  Saturday, March 4, 2006, 12 Noon
•  Unity Church, 1321 Robinson St., Oroville, CA
•  Immediately following the memorial, a community potluck reception will be at the home of David and Cynthia Briscoe, 720 Bird Street, Oroville, CA 95965.
•  Those who are close to Oroville are asked to bring extra food so that those who are traveling a distance to attend do not need to feel obligated to bring anything other than themselves.
•  Information: 530 532-1918 (David and Cynthia Briscoe), 530 566-9765 (Carl and Julia Ferré)

In lieu of flowers, the family has asked for donations to help with cremation and burial costs. A separate account has been opened by Linda Moscona for this purpose. Make checks payable to "Cornellia Aihara Memorial Fund" and send to G.O.M.F., P.O. Box 3998, Chico, CA 95927-3998. Linda will personally oversee the account.

Special Event on February 6!  T. Colin Campbell, PhD will speak after dinner on The Lost Art of Nutrition. Dr. Campbell, with his son Tom, is the author of the recently published book The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-Term Health. For information, see After-Dinner Events. Reserve early for Dinner on February 6, as we may sell out days in advance.

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! Make a date with someone you haven't seen in a while! All it takes is a few seconds, and you, your friends and the Monday Dinners will benefit--everyone wins!

Thank you to all who contributed to our recent fundraising drive! Some of the contributions were quite generous. Donations to the Peninsula Macrobiotic Community are accepted at any time; see From the Editor for details. If you have ideas for fundraising, contact any member of the PMC Board.

Macrobiotic Counselor and Licensed Acupuncturist Michael Rossoff will do health consultations in Woodside from February 20-23, call 650 366-4285 for information and appointments.

Volunteers are needed for a Kitchen Cleaning Party! Help make the kitchen at the First Baptist Church sparkle from ceiling to floor! Wear old clothes, bring cleaning supplies and join your Monday Dinner friends on Saturday, March 4th, 10 AM - 1 PM. Chef Gary Alinder will bring soup, salad and bread for a concluding lunch celebration. Please sign up at a Dinner or contact Gary at .

Monthly Vegan Potlucks! For information on the February potluck, contact Harold Stephenson at 650 856-1125 or visit http://pvpp.org. On Sunday, March 19, 6:30 PM, Diane Wohler will host a potluck at her home in Cupertino; call 408 873-4141 to let her know you're coming and to get directions. To host a fun potluck, call Harold or Diane.

A Taste of Health presents Holistic Holiday at Sea III, February 26 - March 5, 2006. Cruise the Western Caribbean on the Italian luxury liner Costa Magica, and dine on organic, natural, macrobiotic foods. Includes lectures and workshops by Michio Kushi, Patrick McCarty, Denny Waxman, and many others. From $1145 per person. Visit http://www.atasteofhealth.org or call 828 749-9537.
   
 
Spring Equinox Celebration
 
March 20, 2006
 
Mushroom Consommé with Spring Veggies

Alsatian Onion Tarte

Long Grain Rice with Peas

Savory Curried Carrots and Sweet Potatoes

Water Cress and Mixed Greens
with Green Goddess Dressing

Chocolate Cake with
Mocha Topping

Grain Café au Lait

$15

More Dinner Menus...

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

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 teaches a Sushi and Rice Ball Class in Palo Alto on Sunday, February 5, 4 PM, $40. She also does takeouts and life style recommendations, call 650 843-0255.

Marin-based Holistic Nutritionist and Cookbook Author Meredith McCarty offers cooking classes and related activities; visit http://www.healingcuisine.com or call 415 381-1735.

Macrobiotic Counselor Michelle Nemer offers a variety of classes and workshops in El Cerrito. Feb 11: Relaxed Macro Cooking, 9:30am-12:30pm; Healthcare intensive, 2-6pm. Feb 12: Women's Health Workshop, 9:30-4:30pm. Feb 16: Depth Macrobiotic Studies, 7-9:30 pm. March 4: Relaxed Macro Cooking, 9:30am-12:30pm; Healthcare Intensive, 2-6pm. March 5: Women's Health Workshop, 9:30-4:30pm. March 16: Depth Macrobiotic Studies, 7-9:30pm. Michelle also offers private in-home cooking/meal services, call 510 527-4367.

Carolyn Peters is a private chef and caterer for creative healthy cuisine, including macrobiotic styles, in San Francisco. Call 415 810-3496.

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

On February 6, T. Colin Campbell, PhD will speak on The Lost Art of Nutrition. Many in our society, perhaps most, do not appreciate the simple fact that we are what we eat. We pay a huge price for this misunderstanding. Many believe that the single most important disabling budgetary factor in our society is the rising cost of health care, more aptly known as disease care. Central to this difficulty is our abject misunderstanding of nutrition, what it means, how it can be used, how we study its effects, and how national policy on its effects on health is developed. Using conservative figures, it is easy to argue that the leading cause of death in the U.S. is our misunderstanding of nutrition. As a result, we rely on drugs as a means to health instead of food as a means to health. In brief, the present system fosters wealth for the few at the expense of health for the many.
 
The golden opportunity
you are seeking is in yourself.
It is not in your environment;
it is not in luck or chance,
or the help of others;
it is in yourself alone.
Orison Swett Marden
The fearless are merely fearless. People who act in spite of their fear are truly brave.
James A. LaFond-Lewis
No pessimist ever discovered
the secret of the stars,
or sailed to an uncharted land,
or opened a new doorway
for the human spirit.
Helen Keller
Shall we make a new rule of life from tonight: always to try to be a little kinder than is necessary?
James Barrie
Think of all the beauty still left around you and be happy.
Anne Frank
   
 
Dr. Campbell, with his son Tom, is the author of the recently published book The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-Term Health (see http://www.thechinastudy.com). The New York Times has recognized the study (known formally as the China-Oxford-Cornell Diet and Health Project, a 20 year partnership which surveyed diseases and lifestyle factors in rural China and Taiwan) as the "Grand Prix of epidemiology." In The China Study, Dr. Campbell details the connection between nutrition and heart disease, diabetes, and cancer, and also its ability to reduce or reverse the risk or effects of these deadly illnesses. For more than 40 years, Dr. Campbell has been active in experimental nutrition research and policy development, has authored more than 300 research papers, and has participated in many national and international diet and health policy reports.

On February 20, Macrobiotic Counselor and Licensed Acupuncturist Michael Rossoff will speak on Healing Habits. How can we create positive habits that support our healing goals? Why are we seduced by thoughtless actions and unstoppable compulsions? What key commitments are important for progress and success? This lecture will highlight tools for self awareness and clarify practices that strengthen our consistent progress. With small, daily actions we can achieve greater healing results.

Michael has been involved in macrobiotics, acupuncture, and Chinese medicine for 35 years. He studied macrobiotics with Michio Kushi in the '60s and '70s. In addition to teaching and counseling, he directed various macrobiotic centers in the Washington, D.C. area for 20 years, and published the macrobiotic magazine MacroMuse for seven years in the 1980s.

Michael studied acupuncture in England in the 1970s, and began practicing in 1978. He was the academic dean and a core teacher for three years at Atlantic University of Chinese Medicine, near his current residence of Asheville, North Carolina. Michael has counseled many thousands of people in the U.S., Canada, Europe, and Israel. Visit his website at http://www.michaelrossoff.com.

On March 6, former Dinner Manager Patricia Becker and current Newsletter Editor Gerard Lum will host A Health Show-and-Tell. Join us for an informal community gathering, with more participation than our usual monthly lecture. We will ask each person to introduce him/herself, then share something health-related with the group--a cooking tip, a book you like, a favorite restaurant, a health practitioner you'd like to recommend, a service you provide, a cause you're involved with, etc. Health questions are encouraged--perhaps someone in the group can help. The idea is to build connections, share knowledge, draw upon the group wisdom of our community--and have fun! Also, longtime student of macrobiotics and community member Maral Haddeland will bring a collection of macrobiotic books, including some classics, which she hopes to pass on to people who will benefit from them.

Patricia Becker studied macrobiotics at the International Macrobiotic Institute in Kiental, Switzerland and is passionate about organic gardening and growing healthy food. Gerard Lum has been Newsletter Editor since 1990, sets up speakers and other activities of the PMC, maintains the website, and photographs for Macrobiotics Today magazine. (See a Flash presentation of Summer Camp photos, 1024x768 with sound, best with a high speed connection.)
Hiziki Tofu Salad
The white, orange, and black colors of this salad make it appealing to the eyes as well as the tummy! Hiziki sea vegetable is an excellent source of calcium and other minerals.

Ingredients:
  • 1 block organic soft tofu
  • 1/3 C hiziki
  • 1 carrot
  • 1 small red pepper
  • 1/2 C fresh or frozen peas
  • 1/2 C fresh or frozen corn
  • 1/3 C toasted sesame seeds
  • 2 T sesame oil
  • 2 T umeboshi paste
  • 1 T ginger juice
  • 6 lettuce leaves
  • 2 t tamari
Steps:
Soak the hiziki for 1/2 hour. Cook the tofu in boiling water for 10 minutes, let cool and crumble with the sesame oil and umeboshi paste. Grate the carrot and dice the red pepper. Take the hiziki out of the soaking water and sauté in a heavy skillet for about 5 minutes. Cover the hiziki with fresh water and place the lid slightly ajar, over the skillet, so the water can cook off. The hiziki needs to cook for 1/2 hour, then add ginger juice and tamari. Blanch the pepper, peas and corn. Mix salad dressing in a separate container. Combine all the ingredients in a bowl and add the salad dressing to taste. Serve this colorful dish over a bed of lettuce.

Hiziki Tofu Salad Dressing:
  • 2 T tamari or soy sauce
  • 2 T mirin cooking wine or rice syrup
  • 2 T brown rice vinegar
  • 2 T sesame oil
Blend ingredients and put in a glass jar. This dressing will keep in the refrigerator for two weeks.
  recipe by Patricia Becker
Community Connection
Geneva Page and Baron
 
Ill since childhood, doctors told Geneva Page that she would be a sick person for the rest of her life. Contrary to their predictions, she improved her health enough to become an animal attorney who, with her husband and legal partner, Corey Evans, serves as local counsel for the Humane Society of the United States and will soon teach Animal Law at Santa Clara University. On weekends, Geneva studies at Bauman College for Holistic Nutrition and Culinary Arts in San Francisco.

Denise Huajardo Springer (DHS): How did you find macrobiotics?

Geneva Page (GP): I was in law school because I wanted to pursue animal law. I was really turned off by the way animals are raised especially in the agribusiness. I didn't want to eat them anymore but I didn't want to become ill [laughs] or unhealthy by doing it the wrong way. A friend of mine told me about macrobiotics. Also, I developed some very serious health problems at the same time so I thought, "Not only is this great because it meshes with my interest in animals, but it's also great because it might be able to help me with my health problems."
DHS: What kinds of health problems?

GP: I had been a sick, sick kid since I was two. I had been on so many medications that I wasn't even growing. My hands would tremor all the time. I was just ill.

DHS: We've spoken about your allergy to peanuts...

GP: I had known that since I was a little kid. What I didn't know is how seriously it was affecting me to be eating even trace amounts. It creates gut permeability problems so you get viruses going right through your intestines into your bloodstream. You become ill with everything and anything because your body isn't repairing itself fast enough. And then with food, you're basically auto-toxifying.

DHS: And you still made it through law school and passed the bar?

GP: Actually, I got extremely ill in law school. In fact, I probably could have died. They thought I had Crohn's disease. It turned out that I didn't. My gastrointestinal tract was ulcerated from top to bottom. They told me, "Get ready to be a really sick person for the rest of your life." They're telling me all this when I'm in my mid-twenties with dreams of a family and marriage. It really shook my world. The news they gave me was so bad; they were saying I had a 25% chance of dying in the next four years. Then they gave me some pills and shoved me out in the hallway and said, "Bye-bye. Good luck. Have a nice life." I became very ill and depressed and I didn't finish law school my first time.

DHS: What was the turning point?

GP: It took me awhile. Finally, after months of doing nothing and just resigning myself to this life, I said, "No. I'm not going to do this." Something told me I didn't have what they thought I had. And, by having hope, what are you going to lose? I found a doctor who would supervise me and I've been off of those medications for ten years and never had a relapse and I'm not a sick person. There's more to health than just taking pills and listening to what these doctors say.
DHS: How did you find your way after you went off the medications?

GP: I felt good-pretty good-good for me. [Laughs.] I said, "Damn it. I want to go to law school and I am going to go and I am going to finish." I think my illness was brought on by stress and also by being predisposed because I wasn't a very healthy person. I was in a horrible law school with bad people. [Laughs.] It was racist, and sexist; I had never seen things like that before. I remember calling my Mom crying, saying, "I came here for Justice and this is the last place you'll find Justice!" So I drove all around the country and went to sixteen law schools in person. I talked to them about their philosophies and the types of people that go there and I chose one that I thought would be a good match for me. Their entire focus was environmental law and that intersects a lot with animals. It's interesting how everything's connected: when you abuse animals you're probably abusing the environment and people. At Vermont Law School, they also had an animal law course, specifically, which was pretty rare at the time. I felt it was worth it to be in a place that felt right to me and didn't make me physically ill being there.

DHS: How long did it take you to finish law school?

GP: It's been a long, long haul. From starting law school to passing the bar took me ten years. It's supposed to take you three and a half. I had to start law school all over even though I was eighteen credits away from graduating the first time. Law schools are not into transferring credits. [Laughs.] So I just started all over. I looked at it as a chance to have the experience I wanted to have the first time.

DHS: How did you meet Corey?

GP: We met studying for the bar exam. He was sitting right behind me and the lecturer said, "Don't do anything new. If you're smoking, don't quit. This is a very stressful time. Don't be dating anyone new." So that day, Corey said, "Would you like to go out?" [Laughs.]

DHS: What types of cases do you handle?

GP: You really have to be a jack-of-all-trades because animal law intersects with every type of law. For instance, we do freedom of speech cases quite frequently. We have animal rights protestors whose constitutional rights to peaceably assemble and make their views known are often violated. We prosecute or defend on their behalf. We also do things for people who, say, their neighbor shot their dog twenty times.
DHS: I lost a dog that way.

GP: That's a horrible, horrible thing. I think that type of case shows why we're in animal law: animals and their guardians get such a raw deal from the law and I don't think anybody realizes that until it happens to them. The state of the law is really archaic; it doesn't reflect animals' places in our lives now. Animals are valued like your sofa or your lamp-like an object. If I come and destroy your couch and I pay you $100 then we're even, but as we know, a dog or cat's market value has nothing to do with their real value to us. So Corey and I are trying to change that.

DHS: Are there cases coming up that will make some changes?

GP: The Humane Society of the United States just filed a case about the way the United States Department of Agriculture (USDA) interprets the Humane Methods of Slaughter Act. They interpret it that poultry is not covered under this law; there is no law saying what's okay or not okay to do to chickens. It's our contention that the law does cover chickens because it covers all livestock. We're saying chickens are livestock and the USDA is doing more than they're allowed to do by interpreting the law that way.

DHS: Does macrobiotics help you reconcile your nutritional needs and eating habits?

GP: I really like the fact that macrobiotics is not dogmatic about being vegetarian. I think that if we are going to eat animals, it can't just be mindlessly, like they grew on a tree. I think there has to be some appreciation that their lives are providing sustenance for us. I was having health problems and there were some real questions about whether I should be vegan. Even if I was ovo-lacto vegetarian, there's a lot of horrible things that are done for milk and eggs. When I started thinking about that, I felt so much conflict and pressure on myself. I started to think, "I've got to have a little mercy on myself, too, because I need to be able to live, too." In a utopia, I would love it if we didn't eat animals but I know, especially from what I've been learning in my nutrition class, that that's not always possible. We're animals, too, and we need to take care of ourselves as well. There needs to be a balance between taking care of our selves and respecting other beings. It seems that macrobiotics offers that.

Denise Huajardo Springer is a freelance writer who attends the Monday Dinners with her husband, Kim, and young son, Nathan.
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: To get a printed copy of the Newsletter and Dinner Menus delivered by postal mail, or call the phone number below. To offset the expense of producing the Newsletter and Menus, we suggest a contribution of $10/year or more. The date and amount of your last newsletter contribution appears on your mailing label. Write checks to "Peninsula Macrobiotic Community", and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043, 650 903-0447.

We periodically review our mailing list. Those who have not made a recent contribution are subject to removal.

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. Send contributions to the address in Mailing List Policy above.

Back Issues of the Newsletter and Menus: Click here.

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