Peninsula Macrobiotic Network Newsletter  
Number 120 October / November 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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     Fascinating people at the Gourmet Vegetarian Dinners in Palo Alto
Get a great meal, join the fun, and make new friends at the Gourmet Vegetarian Dinners in Palo Alto, with fascinating people like Brett Garrett, Kathy Kemp Williams, and Judith Serebrin!
 
 
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, $14
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, October 30
Zorina Wolf speaks on Finding the Power of Your Own Rhythm.
 
Monday, November 13
Barb Jurecki-Humphrey speaks on Achieve Your Dreams with Feng Shui.
 
Monday, November 20
Thanksgiving Theme Dinner. Early Reservations Advised!
 
   
 
News and Announcements
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!

Another way to help is to post a copy of our Dinner Menus in public locations. For a pdf file suitable for printing, click here. Thanks to Sairus Patel for his donation of Adobe Acrobat software to the PMC!

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 19-1/2 years now!

Your help is needed to support our organization. Donations to the Peninsula Macrobiotic Community (PMC) are accepted in any amount. $10/year is suggested to support the newsletter; larger amounts are applied to both the newsletter and other expenses, primarily insurance, and will also give us additional operating flexibility to handle rising costs. See From The Editor for details on contributing by mail. Donations, including $10 amounts to support the newsletter, are tax-deductible, as the PMC is a nonprofit organization. (To help with fundraising, contact any Board member.)

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks: Sunday, October 22, 6:30 PM, at the home of Diane Wohler in Cupertino, call 408 873-4141 for directions; and a November date and place to be announced (contact Harold Stephenson at 650 856-1125 or visit http://pvpp.org). To host a fun potluck, call Harold or Diane.

Monday Dinner regular Al Lampell, an instructor in A Course in Miracles, will host his popular Relationship Seminar October 27-29 at beautiful Asilomar. For more information, call Al at 408 296-0567 or visit http://www.conscious-communications.com.

Founded by vegan advocate and cooking teacher Colleen Patrick-Goudreau, Oakland based Compassionate Cooks is dedicated to empowering people to make informed food choices and to debunking myths about vegetarianism through cooking classes, nutrition courses, workshops and lectures, farmed animal sanctuary tours, cooking DVDs, and the upcoming 30-Day Vegetarian Challenge™. Compassionate Cooks gives people the tools and resources they need to prevent disease, optimize their health, and create new habits that benefit the Earth and all its inhabitants.

Visit http://www.compassionatecooks.com to browse their cooking classes, recipes, cooking DVD, and a wealth of information on veganism. Upcoming cooking classes: October 14 (Comfort Foods Galore) and November 11 (Thanksgiving for the Birds), 10 AM - 1 PM, First Unitarian Church of Oakland, 685 14th St., $45 ($50 for Holiday class) + $5 food/ materials fee, register through their website.
   
 
Thanksgiving Celebration!
 
November 20, 2006
 
French Onion Soup
with Croutons

Tempeh Turkey Loaf

Creamy Mushroom Gravy

Wild and Brown Rice "Stuffing"

Glazed Peas, Carrots,
and White Pearl Onions

Cranberry Orange Chutney

Green Salad with Persimmons and Candied Pecans
with Blood Orange
Pomegranate Vinaigrette

Sweet Potato Pie
with Rice Dream "Ice Cream"

Sparkling Fruit Punch

Tea Assortment

$22 Sitdown, $20 Takeout

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 does macrobiotic takeouts and life style recommendations in Palo Alto, call 650 843-0255.

Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty teaches a series of four Saturday cooking classes (2-4:30 PM) in Marin: October 14 (Gourmet Vegetarian Dinner Party), October 21 (Gourmet Vegetarian Soups for the Soul), October 28 (Vegetarian Palate Pleasers: Recipes with Winter Squash), and November 11 (A Vegetarian Thanksgiving Feast with Organic Wine Tasting). Menus and recipes are vegan and macrobiotic. $65/class, $50/additional class or friend, in Mill Valley. Call 415 381-1735 or visit http://www.healingcuisine.com (click on Classes).

Carolyn Peters caters and teaches cooking classes in San Francisco. Call 415 810-3496.

Chef Laura Stec of Innovative Cuisine, a chef instructor at Kaiser Permanente and Stanford Hospitals, teaches Great Grains!, a cooking class about whole grains (including teff, quinoa, brown rice, hato mugi, and others), on Thursday, October 19, 7-9 PM, at Ladera Oaks Fitness Club on Alpine Road in Portola Valley, $40. Call 650 854-3101 x163 or 650 855-7100, or visit http://www.LauraStec.com.

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

We are rhythm. Our bodies are an interplay of rhythms-our heartbeat, our breathing, our footsteps, and even our speech patterns. Zorina Wolf, local percussionist and advanced TaKeTiNa teacher, has asked a question for the last 16 years: how does rhythm help create a sense of well being, healing, and offer a pathway for personal inner growth? Her presentation on October 30, Finding the Power of Your Own Rhythm, will allow us to listen and feel the resonant quality that rhythm can provide. There will also be an opportunity for everyone to participate in simple rhythm games. 
 
To see life from the perspective of intuition is to have vision. To see life from the perspective of intuition is to see life from the perspective of wholeness. It is to understand that life is basically one and that we are part of life. While the intellect can only see the details, intuition sees the whole. To see life from the perspective of intuition is like looking at life from the summit of the mountain, whereas seeing life only from the perspective of intellect is like looking at life from the foot of the mountain. Through learning to listen to our intuition, we learn to be in contact with the Whole.
Swami Dhyan Giten
   
 
Zorina Wolf has been sold on the healing power of the drum long before she became a rhythm student. As a dancer, actress, and performing artist, she has been aware that only by being in the relaxing power of your own rhythm can you find calm answers to the inconsistency of life. A student of the late Baba Olatunji, Zorina has been teaching hand drumming classes for twelve years. She saw the potential to take rhythm deeper when she met Reinhard Flatischler, developer of the TaKeTiNa process, and completed a three-year basic and an advanced TaKeTiNa training in 2001 and 2003. Find out about Zorina's classes and events at http://www.villageheartbeat.com.

On November 13, certified Feng Shui consultant Barb Jurecki-Humphrey will speak on Achieve Your Dreams with Feng Shui. More than just moving a couch for good luck, Feng Shui is the positive movement of chi (life force) throughout your surroundings to improve or change your life. Integral to Feng Shui is the Bagua, the ancient octagonal energy emitter. Skillful use of the bagua redirects the flow of energy around us and our homes in positive ways. For testimonials of how Feng Shui has worked, visit http://www.barbjureckihumphrey.com.

Introduced to Feng Shui by William Spear at the Mid-Atlantic Macrobiotic Summer Camp in 1985, Barb trained with Grand Master Lin Yun Rinpoche and Carol Bridges at Nine Harmonies School of Feng Shui, and wrote The Feng Shui For Harmony Handbook. Barb, who lives in Colorado, will be in the Palo Alto area on November 13-14 for Feng Shui consultations and decluttering in your home or office. Early sign-up suggested, call 415 451-1876 or . An accomplished macrobiotic cook and the author of Overnight Congee Cooklet, Barb is a regular and inspiring presence at French Meadows Summer Camp. Attending for the last 20 years, she teaches Feng Shui and cooking classes, and works in the kitchen alongside new and veteran campers, spreading joyful energy and imparting her cooking and macrobiotic knowledge.
Savory Corn Soufflé
Ingredients:
  • 12 ears fresh corn cut off cobs
  • 1 tsp. sweet white miso
  • 1/2 tsp. ume paste
Preheat oven to 350 degrees. Purée corn in blender in small batches. Mix sweet white miso and ume paste into corn purée. Pour into oiled soufflé or baking dish. Bake uncovered approx. 30 minutes until topping is medium golden brown and soufflé is puffy. The center shouldn't be runny. Serve at once.

recipe by Barb Jurecki-Humphrey (photographed at French Meadows Summer Camp)
    Barb Jurecki-Humphrey
Community Connection
The Community Connection feature does not appear in this issue--interviewer Denise Huajardo Springer is unable to continue due to family commitments. We hope to resume the feature in the next issue.

Denise introduced her first interview for the December 2004 newsletter with the following:

This new section will feature one or two Peninsula Macrobiotic Community members each issue. The purpose is to get to know each other better and to provide information for striking up conversation and building connections. This column is based on my belief that each of us has unique gifts to share and a story to tell. Those featured here will range from those well known to many community members to those relatively unknown, from those who volunteer much of their time to those whose gift lies in their perspective on their limitations which might prevent them from giving in traditional ways. Please join in embracing what our community members have to share.

Past interviews:
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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