Peninsula Macrobiotic Network Newsletter  
Number 153 April / May 2012 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
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, $15
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, April 30
Julia Ferré speaks on Intuition and Food
 
Monday, May 7
25th Anniversary Dinner and Celebration!
 
Monday, May 21
Marcey Shapiro, MD speaks on Health, Language and Love.
 
Monday, May 28
Memorial Day, No Dinner.
   
 
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.

On May 11, 1987, Chef Gary Alinder cooked a Gourmet Vegetarian Dinner for the Peninsula Macrobiotic Community at St. Bede's Church in Menlo Park. That first cooking gig marked the start of a regular Monday Dinner event-along with its associated friendships, educational activities, and community-which has repeated itself well past 1000 times. Join us on May 7 to celebrate our remarkable 25th Anniversary!

For a superb vacation, attend the 43rd Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, in the Tahoe National Forest, July 7-15 (partial stays possible). The camp includes vegan meals prepared by expert staff, lectures on macrobiotics, cooking classes, shiatsu massage, yoga, Qigong, hiking, dancing, variety show, and much more! For information, call 530 566-9765 or visit http://ohsawamacrobiotics.com.

The recently opened macrobiotic restaurant in Berkeley, Green Earth Cafe & Bakery, is off to a great start and expanding its menu. All food served is fresh, organic, and local, and they just got a beer and wine license. 2124 Center St., 510 981-8404; M-F: 8:30am - 9:30pm, light breakfast fare, full lunch and dinner; Sat: 11am-9pm, brunch and dinner; Sun: closed. http://greenearthcafeandbakery.com

Michael Bauce cooks and Kaare Bursell lectures at a monthly macrobiotic dinner/lecture in Berkeley at Michael's home, on April 18 and May 16, 6 pm. This Wednesday event repeats each month in 2012, for details visit http://berkeleymacrobiotics.blogspot.com.

Check out the LYFE (Love Your Food Everyday) Kitchen which offers vegan options on their menu, 167 Hamilton Ave, Palo Alto, 650 325-5933, http://lyfekitchen.com.

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.  
   
 
25th Anniversary Celebration
 
May 7, 2012
 
Sparkling Orange Mineral Water

French Onion Soup with Herbed Croutons

Nutty Lentil Slices with Creamy Shiitake Gravy

Green Beans with
Slivered Almonds and
Crunchy Leek Strips

Sweet Potato Spears

Kale, Romaine and
Radicchio Salad with Beets and
Meyer Lemon Dressing

Carrot, Zucchini and Pineapple Cake with Fresh Sliced Strawberries

Assorted Teas

$18

More Dinner Menus...

 
Cooking and Classes
Fumiko Arao, who grew up in Tokyo and learned traditional Japanese cooking from her mother and grandmother, and Chef Gary Alinder teach Home Style Japanese Vegetarian Cooking on Saturday, May 5, 10 AM at the First Baptist Church in Palo Alto. Japanese vegetarian cooking is based on shojin ryori, a thousand-year-old tradition which began in Zen Buddhist temples. Through generations of trial and error, a rigorous cuisine arose which is at the same time practical, well-balanced, artful and delicious. Fumiko and Gary will take you step-by-step through the preparation of traditional and contemporary dishes everyone can prepare at home. Join them to see how user friendly this style of cooking can be. $50, includes lunch. For more information, see the class description on Gary's blog http://macrochef.wordpress.com under Cooking Classes. To register, contact Gary at 707 645-8402 or

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 teaches a cooking class, Healthy Vegan Home Chef, on Tuesday, May 15, 6:30-8:30 PM, $50; and lectures on The Healthy Vegan, Thursday, May 17, 6:30-8:00 PM, $25. To register or get location and other info, call 415 945-3730, or visit http://marinlearn.com. For other activities by Meredith in Marin, call 415 272-5525 or visit http://healingcuisine.com.

For information on macrobiotic activities in the East Bay, contact Macrobiotic Health Counselor Michelle Nemer in El Cerrito, 510 527-4367 or

Macrobiotic Counselor Julie Ong teaches macrobiotic cooking classes and does macrobiotic consultations in San Francisco; visit http://juliesong.com/ or call 415 312-0241.
 
It is always with excitement that I wake up in the morning wondering what my intuition will toss up to me, like gifts from the sea. I work with it and rely on it. It's my partner.
Jonas Salk
The subtlety of nature is greater many times over than the subtlety of the senses and understanding.
Francis Bacon
Our real blessings often appear to us in the shape of pains, losses and disappointments; but let us have patience and we soon shall see them in their proper figures.
Joseph Addison
   
 
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On April 30, Cookbook Author, Hypnotist, and Reiki Master Julia Ferré will speak on Intuition and Food. Do you bounce from diet to diet? Feel less than satisfied after meals? Want to know if you should eat more protein than carbohydrate, or more raw than cooked, or more this or that? Intuition can help a person choose what to eat and be healthy and happy in the process. Learn about intuition and its role in the relationship to food. Find out how to be more intuitive in selecting an optimum diet. The seven levels of consciousness influence food choices and, thanks to this lecture, are not as complex as you may think. Julia presents this class as highlights from her new book, Food and Intuition.

Julia Ferré began macrobiotic practice in 1980. She is author of Basic Macrobiotic Cooking and the French Meadows Cookbook, and is writing a new book, Food and Intuition, from which she lectures and counsels. She is a hypnotist, specializing in past life regression, and a Reiki master, and offers sessions for energy, attunement, and personal growth. Julia lives in California and works for the George Ohsawa Macrobiotic Foundation, writes and edits for Macrobiotics Today magazine, and helps run the French Meadows camp. She and husband Carl have four sons. For more information, see: http://www.JuliaFerre.com or http://www.OhsawaMacrobiotics.com.

On May 21, Marcey Shapiro, MD will speak on Health, Language and Love, and read excerpts from her book Transforming the Nature of Health: A Holistic Vision of Healing That Honors Our Connection to the Earth, Others, and Ourselves. Conventional medicine depicts health care as an endless war with germs and disease. What would medicine look like if we were at peace with nature? In her recently released book, Dr. Shapiro invites us to lay down our weapons and consider a fresh vision for health and health care, based on interconnectedness, love, meaning and respect.

Dr. Marcey is a family physician who has extensive training and experience in many areas of natural medicine including Western and Chinese herbal medicine, acupuncture, mind body techniques, flower essences, homeopathy, breathing techniques, nutritional therapies, Scenar®, and hands-on modalities such as Ortho-Bionomy® and Biodynamic Osteopathy. She sees mind, body and spirit as a unified whole and finds all of these reflected in the physical and emotional health of each individual. Dr. Shapiro incorporates this perspective in her writing, as well as in her work with patients. Visit her website http://www.marceyshapiromd.com.  
Couscous Confetti
Yield: 5 cups

This quick cooking pilaf-type dish lends itself well to spring vegetables and substitutes. Use sugar snap or snow peas in place of peas, or garlic chives or shallots in place of garlic. Garlic chives look like scallions. Farmers often thin their rows of garlic and offer these delicious first shoots of garlic for a few short weeks in spring. For a one-pot meal, add a protein, such as tofu, cooked garbanzo beans, or fresh fava beans, cooked.

Ingredients:
  • 1 tsp organic extra virgin olive oil
  • 1 onion, minced, 1 cup
  • 2 Tbsp. minced garlic
  • 2 tsp curry powder
  • ½ cup peas
  • ½ cup corn
  • ½ cup carrot, quarter rounds
  • ½ tsp sea salt
  • 1 ½ cup boiling water
  • 1 Tbsp soy sauce
  • 1 cup couscous
Directions:
Heat oil. Sauté onion and garlic until fragrant. Add curry and mix well to release fragrance. Add other vegetables and salt. Add boiling water and soy sauce. Bring to a boil and simmer 4 to 5 minutes until vegetables are tender. Add couscous and stir. Cover pan and remove from heat. Allow to sit 5 to 10 minutes, then fluff and serve.

by Julia Ferré  
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: 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.

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