Peninsula Macrobiotic Network Newsletter  
Number 124 June / July 2007 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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     20th Anniversary Celebration

 
 
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, June 18
Linda Lenore speaks on Feng Shui as a Tool for Life.
 
Monday, July 9
Meredith McCarty speaks on Whole Foods Plant-Based Diets for Personal and Planetary Health and Longevity.
 
Saturday, July 21 - Sunday, July 29
French Meadows Summer Camp in the Tahoe National Forest, call 800 232-2372.
 
   
 
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.

The Twentieth Anniversary Celebration on May 7 was a huge success! A large crowd of partygoers enjoyed a speech by President Ken Becker (with a standing ovation for our Chef Gary Alinder), a superb Dinner by Chefs Gary Alinder, Chuck Collison, and James Holloway, entertainment by Macrobiotic Comedian Ron Koetzsch, and late night dancing to music provided by DJ Loni Parker (aka Ilona Pollak).

The Community Connection feature reappears in this issue, with an article by Sky Ann McGrath on Dinner Manager Miklane Janner's evolving vision of community.

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks. On Sunday, June 17, 6:00 PM, Jean Ramacciotti will host in Palo Alto, call Diane Wohler for directions, 650 704-0669. On Sunday, July 15, 5:30 PM, Harold Stephenson will host in Palo Alto, call 650 856-1125. To host a fun potluck, call Diane or Harold. More information: http://pvpp.org.

Patricia Becker is back offering Personal Nutritional Consultations! Need help understanding the Macrobiotic Dietary Guidelines? Need to know which are the most important foods (power foods) to add? Would you like the easiest ways to feel better than ever? Let mealtime be an opportunity to discover a new you! Patricia has been teaching, cooking, lecturing and helping people get healthy for over 20 years. For your appointment call 650 494-1620.

The 38th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 21-29 in the majestic setting of the Tahoe National Forest. Teachers include Bob Carr, Patrick McCarty, Hugh Tinling, Dawn Pallavi, Carl and Julia Ferré, Mike and Maria Chen, Laura Stec, Barb Jurecki-Humphrey, Bhumi Russell, Mary Lore Simmons, Kerry Loeb, Shirley Tung, Bob Ruggles, Patricia Murray, Kaare Bursell, and Lenny Rubin. 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 $720/adult, $360/youth aged 3 to 16; 10% discount for full payment by June 1, 5% discount by July 1. Partial stays and work exchange are possible. For more information, call Carl Ferré at 800 232-2372, pick up a brochure at Dinner, or visit http://www.gomf.macrobiotic.net/ gomfcamp/fmsc.

Veteran macrobiotic teachers David and Cynthia Briscoe of Macrobiotics America in Oroville, CA have just unveiled a new website, http://www.macroamerica.com, filled with practical information on macrobiotics. They offer a variety of classes online.
   
 
Scandinavian Summer Solstice Celebration
 
June 18, 2007
 
Yellow Split Pea Soup with Smoked Tofu

Rye Flat Breads

Tempeh and Potato Croquettes
with Creamy Dill Sauce

Long Grain Rice with
Peas and Carrots

Pickled Cucumbers

Swedish Red Cabbage

Spice Cake with Cardamom Icing

Tea

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.

Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty will teach a Healthy Thai Cooking Class on June 19, and participate in the Mill Valley Food and Wine Festival on June 24. She also leads market tours; for info, visit http://www.healingcuisine.com or call 415 381-1735.

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

Chef/Caterer Laura Stec presents a free lecture, The Global Warming Diet, on June 9, 1 PM at Elephant Pharmacy in Los Altos, 4470 El Camino Real. For information on Laura, 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).

Feng Shui--the Asian art of creating a harmonious environment--has been safeguarded by Chinese Emperors for over 4000 years to create, grow and maintain their health, wealth and power. Today, Feng Shui is used to produce these same qualities by both Asian and non-Asian communities. Knowledgeable homebuyers around the world incorporate the scientific principles of Feng Shui for a competitive edge in life, as well as a sense of peace, harmony, and serenity in their work and living environments.

Join us on June 18 for Feng Shui as a Tool for Life, a presentation by leading international authority Linda Lenore. She will cover the different schools of Feng Shui, the significance of cultural beliefs, proper orientation for new buildings, influences of color, and qualities of yin/yang. She will also offer tips for your home and office that will create better environments to support "the good life."  
 
There is a fountain of youth: it is your mind, your talents, the creativity you bring to your life and the lives of people you love. When you learn to tap this source, you will truly have defeated age.
Sophia Loren
Besides the noble art
of getting things done,
there is the noble art
of leaving things undone.
The wisdom of life
consists in the elimination
of nonessentials.
Lin Yutang
Age is opportunity no less, than youth itself, though in another dress. And as the evening twilight fades away, the sky is filled by the stars invisible by the day.
Henry Wadsworth Longfellow
   
 
Linda Lenore is one of the few non-Asian Certified Feng Shui Masters in the United States, and is renowned for her expertise in creating corporate and home environments that both stimulate success and soothe the soul. She is a University of California faculty member and a Certified Green Building Professional, with more than 40 years experience in the design/build industry.

On July 9, Cookbook Author and Food Coach Meredith McCarty will speak on Whole Foods Plant-Based Diets for Personal and Planetary Health and Longevity. She will share information from two recent books: John Robbins' Healthy at 100, which examines several cultures whose members are known to live to a very old age with full physical and mental health; and Dr. T. Colin Campbell's The China Study, which shares results from the most comprehensive study of nutrition ever conducted. Meredith will translate the research findings of these books into practical recommendations for daily cooking and living--and it turns out that these ways are best for the planet as well. Meredith will also share some of her expert cooking tips, including recipe conversion techniques that keep protein and fat contents within healthy ranges.

Meredith became involved in macrobiotics in the 1970s, and worked as an Associate Editor for Natural Health magazine and a co-Director of the East-West Center for Macrobiotics in Eureka. She has written three very popular cookbooks: American Macrobiotic Cuisine, Fresh From a Vegetarian Kitchen, and the award-winning dessert cookbook Sweet and Natural. Meredith started Healing Cuisine in 1995 to offer teaching, consulting, lectures and related services; visit http://www.healingcuisine.com.
Fresh Fruit Compote in Ginger-Mint Syrup
Makes 4 servings or 4 cups. Here's a recipe to enjoy throughout the warm seasons. A refreshing finish to the evening, it just gets better as it sits in the fridge and the flavors marry. This compote is modeled after the fresh fruit cup served in Italian cafés all over the country, a saving grace when everyone else is eating tiramisus and gelatos, and more cooling on a hot summer's afternoon.

Ginger-Mint Syrup:
  • 1 cup freshly-squeezed orange juice
  • 1/4 cup brown rice syrup
  • 1 teaspoon fresh ginger, peeled and finely grated
  • 1 teaspoon mint leaves, minced
  • Mint sprigs for garnish
Fruit:
  • 4 cups seasonal fruit (strawberries, kiwi and apple), cut in bite-size pieces
In a large bowl, whisk syrup ingredients. Add fruit, stir gently, and allow to sit for flavors to meld.

For 4 servings, per serving:
Calories: 142, Protein: 1.5gm, Saturated Fat: 0.05gm, Fiber: 4gm, Carbohydrates: 33gm, Fat: 1 gm, Cholesterol: 0, Sodium: 5mg, Calories from Protein: 4%, Calories from Fats: 7%, Calories from Carbohydrates: 89%

by Meredith McCarty


Community Art Show on April 16

Community Art Show
Community Connection
   
The most important thing we can do is to enjoy life and have fun.
At 58, I have discovered that the most important thing we can do is to enjoy life and have fun.
--- Miklane Janner   
   
 
  An Evolving Vision
 of Community
  An Interview with
    Miklane Janner
          by
   Sky Ann
     McGrath

A healthy social life is found only, when in the mirror of each soul the whole community finds its reflection, and when in the whole community the virtue of each one is living.
--- Rudolf Steiner

Miklane Janner, in her role as dinner manager and hostess, is usually the first person you encounter on arriving to the Monday night dinners. She is often wearing one of her flowing clothing designs from her business in Berkeley, "Says Who!" As a result of her many years as a hairdresser, she has the casual and curly hair of someone who is too busy to worry. When she speaks, it is with a Boston accent that sounds to us like New York, despite the fact that she moved here from Boston back in 1973.

Miklane has been serving in the dinner manager capacity for two years. She is joined in this effort by her partner, Bob Griffin, who is never far from the dinner action on Monday nights. If you need something, it is Miklane or Bob that will provide it. Prior to serving in this capacity, they each worked as volunteers filling the Monday night take out dinners. In their expanded roles, they still provide this service.

Miklane and Bob have worked together to make some changes to the macro dinners. The evening now includes white table cloths, cloth napkins, candles and flowers. From a member request, they have initiated name tags for those joining the evening meal. Brightly colored and individual name tags are made for each community member. New guests are given a name tag at the greeting table where Miklane describes the dinner process, introduces people, and helps them find a comfortable place to enjoy the evening meal. These dinner additions add a cozy community feeling to the evening meals.
You will often meet Kate Latham at the dinner greeting table as well. Kate also delivers the table number assignments, creatively using a variety of published statistics. She helps with the take out dinners as well. Kate recently became the newest member of the Peninsula Macrobiotic Community Board of Directors.

Miklane and Bob  
Miklane and Bob
Miklane and Bob have made a new and recent addition to the Monday night dinners in the form of a community suggestion box. Look for the brightly decorated box welcoming comments from the community.

I asked Miklane what her motivation was for making the changes and additions to the Monday night meals. She responded by saying that along with herself, she wanted people to know that her partner, Bob, has joined her by initiating his particular vision for how the macro dinners might become more of a community gathering. Miklane wants everyone, especially those new to the dinners, to feel welcome and comfortable.

The flow of the evening and the support of the dinner guests are always Miklane's first priority. She and Bob would really like "every Monday night to feel like a community party."

Miklane has extensive experience with a variety of other communities. She says she "collects families, often combining groups of people to come up with one big extended family."

If you don't see Miklane on a Monday evening, it may be that she is visiting her Mother back in Boston, or that she has departed for a regular fabric buying trip to Bali for her clothing business. In Miklane's absence, Bob ensures the success of the evening along with Kate Latham, and a regular team of volunteers.

Bob has formed a Speakers Bureau in his quest to deliver the message of food as medicine. Miklane and Bob are working to expand the role of the Peninsula Macrobiotic Community with the Speakers Bureau which sends members of the macrobiotic community--including Patricia Becker, Gerard Lum, Suzanne Olson, and Ken Becker, among others--to speak to organizations, and introduce macrobiotic and other forms of healthy eating, as well as offering samples of delicious and healthy foods.

Bob's particular interest is in introducing the research of Dr. T. Colin Campbell, Project Director of The China Study and author of the book of the same name, (Hardcover: Ben Bella Books, 2005. Paperback: Ben Bella Books, 2006.) This book demonstrates the many health advantages of plant-based eating.
It is easy to see Miklane Janner is a woman of many and varied interests. About ten years ago in Berkeley, she was drawn to a sign, "Energy Art Studio." She went in and signed up for space to create "energy art." She had the manager show her how to use oil, stretch a canvas, and hold a brush. With these brief instructions, Miklane went on to produce her own version of "energy art." Miklane's art is driven by her awareness of universal and spiritual themes. Her influences include an elementary school teacher who introduced her to the impressionist painters. Her own art reflects this influence; the art is often large and vibrant. She has completed a series of paintings that she refers to as "Edglings." After talking with Miklane, it is not surprising that these Edglings are people who are interested in community and cooperation.

On February 12-26th, the macrobiotic community was graced with about fifteen of Miklane's paintings which she brought to the dinners for public viewing. She also brought her own collection of Outsider Art (creative works by people not trained or normally thought of as artists, often discovered as "art" by others). These were some very colorful and lively community dinners where the dining room was turned into an art exhibition space. Dinner guests viewed pieces from Miklane's personal collection as well as her own artistic visions, while interacting with the art and each other.

  Community Art Show
On Monday evening, April 16th, Miklane organized, and produced with Bob, the first macrobiotic community art event. A number of macro community members brought and displayed their art for community viewing including Gerard Lum, photography; Cynthia Marshall Schuman, quilt; Aaron Schuman, watercolor; Al Lampell, paintings; Pat Simonson, weaving; Jane Kos, poetry; Katherine Bliss-Jones, photography; Randy Jones, pottery; Colleen Corey, gouache paintings; Craig Brown, watercolor; Beth Wellington, print; and Bob Griffin who displayed quilts from his personal collection.

This event of community sharing was so well received that there will be future community and individual art shows scheduled at the Monday night dinners. Watch the newsletter and announcements for upcoming shows. You are welcome to contact Miklane if you would like to participate.

Recently, on May 7th, the Peninsula Macrobiotic Community celebrated a significant milestone: its 20th Anniversary. Over the years, numerous people have contributed to the community, each in their own way. Some, like Chef Gary Alinder, and President and founder, Ken Becker, have been with the community since the beginning. Previous managers Patricia Becker and Ilona Pollak continue to contribute.

In the evolving Peninsula Macrobiotic Community, Miklane, along with her partner, Bob, build upon the work of previous dinner managers. To this effort, Miklane brings her own vision and particular expertise as business woman, community builder, and artist to the dinners, along with the shared vision of her partner, Bob Griffin.

Who knows what changes and improvements can be made with "a little help from our friends." At the 20th Anniversary Dinner, the entire community joined PMC President, Ken Becker, in offering a standing ovation to current and past dinner managers, the originators of the macrobiotic dinners, board members, volunteers, chefs, as well as the macrobiotic community itself, all of whom make the community what it is today, and what it will become tomorrow.

We don't accomplish anything in this world alone ... and whatever happens is the result of the whole tapestry of one's life and all the weavings of individual threads from one to another...
--- Sandra Day O'Connor

Sky Ann McGrath has been attending the macro dinners for the past 3 years.

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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