Peninsula Macrobiotic Network Newsletter  
Number 162 October / November 2013 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, October 14
Meir Schneider, LMT, PhD, speaks on Natural Vision Improvement.
 
Monday, November 11
Free screening of the film, Genetic Roulette.
 
Monday, November 25
Thanksgiving Theme Dinner.
   
 
News and Announcements
The menus for December/January are now available, click here. The newsletter is being prepared and will be posted during the week of December 2. The next after-dinner lecture is on December 16: Al Lampell speaks on Discovering Your Magnificence.

Support the Peninsula Macroiotic Community by making a tax-deductible contribution. For information on our annual fundraising drive, click here.


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.

To reduce expenses, the newsletter is no longer printed and mailed, but will continue online here at peninsulamacro.org. To be added to an email list for notifications of newsletter updates (every two months) and other events,

Annual Fundraising Drive: 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 26-1/2 years now!

Your help is needed to support our organization. Donations to the Peninsula Macrobiotic Community (PMC) are accepted in any amount, and are applied to food costs, a large, required insurance payment, and other operating expenses. Donations are tax-deductible, as the PMC is a 501(c)(3) nonprofit.

Ways to contribute:
  • cash (please write your name on the contribution envelope)
  • check (payable to "Peninsula Macrobiotic Community")
  • online using a credit card or Paypal account (incurs a service charge), click on the Donate button below
Peninsula Macrobiotic Community
Fundraising

c/o Gerard T. Lum
101 E. Middlefield Road #9
Mountain View, CA 94043-3864
Delivery methods:
  • at the Monday Dinner, enclose your cash or check in a contribution envelope and deposit it in the fundraising box near the entrance
  • mail to the address in the box at right
  • contribute online using a credit card or Paypal account (incurs a service charge), click on the Donate button below
   
 
Macro Thanksgiving Celebration
 
November 25, 2013
 
Chefs Gary Alinder and James Holloway

Creamy Lentil Mushroom Soup

Warm Onion Cornbread

Wild Rice Lentil-Veggie-Nut Loaf with Rich Onion Gravy

Citrus Cranberry Sauce

Roast Yams and Winter Squash

Steamed Green Beans with Toasted Pumpkin Seeds

Mixed Baby Greens Salad with
Pomegranate Seeds and Vinaigrette Dressing

Pecan Dream Bars

Choice of Teas

$20

More Dinner Menus...

 

Al Lampell, a regular at the Monday Dinners, teaches The Communication Seminar on Saturday, October 19, 9:00am-5:00pm in Santa Clara, $65 suggested donation. Can you talk so others can hear you? Can you listen so others can talk to you? Good communication has to be learned. Come learn how to make communication work for you. Contact Al for information, 408 296-0567,

Michael Bauce cooks and Kaare Bursell lectures at a monthly macrobiotic dinner and lecture at Michael's home in Berkeley, 1922 Ward St, on October 9 and November 13, dinner ($12) is served at 6:30 pm, and the lecture ($10) begins at 7:00 pm; by Monday. For lecture topics and more information on this monthly Wednesday event, see http://berkeleymacrobiotics.blogspot.com (find the entry in Older Posts).

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.

The North Bay Macrobiotic Potluck Group usually meets the first Sunday of each month in Santa Rosa, contact Stephen Starkweather ( ), 707 542-9739, http://www.northbaymacro.org.  
Cooking and Classes
James Holloway, 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 cooking classes and lectures on health topics. To register, please visit http://www.marinlearn.com or call (415) 945-3730.
  • October 10 Lecture: Cooking for Cancer Prevention & Recovery, Thursday, October 10, 6:30-8:00 PM, $25, Tamalpais High School, Wood Hall Rm. 151, 700 Miller Avenue, Mill Valley, CA 94941.
  • October 15 Cooking Class: Holiday Dinner Party with Two Desserts, Tuesday, October 15, 6:30-8:00 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • October 24 Lecture: Healthy Eating for Healthy Aging, Thursday, October 24, 6:30-8:00 PM, $25, Sir Francis Drake High School, Rm. 102, 1327 Sir Francis Drake Blvd., San Anselmo, CA 94960.
  • November 7 Lecture: Freedom from Food Cravings, Thursday, November 7, 6:30-8:00 PM, $25, Tamalpais High School, Wood Hall Rm. 151, 700 Miller Avenue, Mill Valley, CA 94941.
  • November 12 Cooking Class: Italian Country Dinner Party, Tuesday, November 12, 6:30-8:00 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
For more information on Meredith's activities, visit http://healingcuisine.com or call 415 272-5525.

Macrobiotic Counselor Julie Ong teaches macrobiotic cooking classes and does macrobiotic consultations in San Francisco; visit http://juliesong.com/ or call 415 312-0241.

As part of Food: Too Good To Waste, a program put on by the City of Palo Alto, Chef Laura Stec will teach two free workshops:
  • Leftover Makeover; Saturday, November 2, 10 - 11:30 AM
  • Fabulous Dishes, No Shopping Required; Saturday, December 14, 10 - 11:30 AM
Workshops require pre-registration since space is limited. Call 650 496-5910 or to register.
 
Do you know how to digest your food? Do you know how to fill your lungs with air? Do you know how to establish, regulate and direct the metabolism of your body -- the assimilation of foodstuff so that it builds muscles, bones and flesh? No, you don't know how consciously, but there is a wisdom within you that does know.
Donald Curtis
Faith has to do with things that are not seen, and hope with things that are not in hand.
Thomas Aquinas
One must not forget that recovery is brought about not by the physician, but by the sick man himself. He heals himself, by his own power, exactly as he walks by means of his own power, or eats, or thinks, breathes or sleeps.
Georg Groddeck
Without humility there can be no humanity.
John Buchan
No truly great person ever thought themselves so.
William Hazlitt
   
 
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On October 14, Meir Schneider, Ph.D., L.M.T. will speak on Natural Vision Improvement. He was born with cataracts and other serious vision problems to deaf parents. After five unsuccessful surgeries on the lenses of his eyes, which left them shattered and filled with scar tissue, doctors pronounced his condition hopeless and he was certified permanently legally blind.

At age 17, Meir learned the Bates Method of eye exercises. He practiced them with a diligence that probably no one had ever applied to them before. Within six months, he could recognize visual objects for the first time in his life; within 18 months, he could read print without glasses, holding the paper a few inches from his nose. Today, he holds a current unrestricted California driver's license, and his vision continues to improve.

He found that the same principles which enabled him to gain functional eyesight could be applied to the entire body. His discoveries led to the creation of the Meir Schneider Self-Healing Method, a unique combination of therapeutic massage, movement and natural vision improvement exercises for prevention and rehabilitation of degenerative conditions. This technique has been documented and proven effective for increasing mobility, improving bodily functions, relieving pain, expanding vision and enhancing productivity. Meir is determined to revolutionize eye care and teach the world that vision doesn't have to deteriorate, it can be improved.

A globally respected pioneer, therapist and educator, Meir Schneider is also a bestselling author. His latest book, Vision for Life, published by North Atlantic Books, is available in English, Czech, Chinese and Portuguese. It will soon be available in Spanish and Hebrew.

On November 11, we will show Genetic Roulette, a film by bestselling author Jeffrey M. Smith, narrated by Lisa Oz. Never-Before-Seen-Evidence points to genetically engineered foods as a major contributor to rising disease rates in the US population, especially among children. Gastrointestinal disorders, allergies, inflammatory diseases, and infertility are just some of the problems implicated in humans, pets, livestock, and lab animals that eat genetically modified soybeans and corn.

This sometimes shocking film may change your diet, help you protect your family, and accelerate the consumer tipping point against genetically modified organisms (GMOs).

Jeffrey M. Smith, author of the world's bestselling book on GMOs, Seeds of Deception, is a leading consumer advocate promoting healthier non-GMO choices. There is no charge for this event.  
Baked Sweet Onions with Tahini-Miso Sauce
Here's a recipe which starkly demonstrates heat's transformative power: raw onions, so sharp and pungent, baked in a hot oven become wonderfully sweet and tender. In conceiving this dish, I've very broadly adapted a recipe from The Art of Just Cooking, by the late and legendary Japanese cooking teacher, Lima Ohsawa. This homey dish would make a nice centerpiece for a simple vegetarian dinner, or a welcome side with most any meal. While this recipe is easy to make, do plan ahead, because onions take their own good time to fully reach their sweet potential.

Preheat oven to 425 degrees F / 4 servings. Be sure to save the baking juice from the onions to use in the sauce--it's really, really sweet and flavorful.

For the onions:
  • 2 large white or yellow onions
  • 1 tablespoon mirin
  • 1 teaspoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • good quality sea salt
  • 1 1/2 cups very hot water
For the sauce:
  • 1 cup onion cooking liquid
  • 2 tablespoons white or yellow miso
  • 1 tablespoon mirin
  • 2 tablespoons tahini
  • 1 teaspoon ginger juice (finely grate a thick 1-inch piece of ginger, then squeeze out the juice)
  • 1 teaspoon soy sauce, or to taste
  • a few drops of umeboshi vinegar (optional)
  • 2 green onions, trimmed and thinly sliced into small rounds.
  • 2 teaspoons arrowroot or cornstarch dissolved in 1/4 cup water
1. Peel two large onions, preserving as much of the root and stem ends as possible (keeping the ends mostly in tact will help the onions hold together once backed). Place the four half onions cut side up in a small baking pan.

2. In a small bowl, mix together the mirin, soy sauce and sesame oil. Brush this onto the onions, then sprinkle with quality sea salt.

3. Add the hot water to the baking pan. Cover tightly with foil and bake on the middle shelf of a 425? F oven one hour and 30 minutes, or until very tender to the touch.

4. When the onions are tender, take them out of the oven, and set aside. Pour the baking juices into a small sauce pan. You should have about one cup. If you have less, add enough extra water so you have one cup liquid total. Add the ginger juice and miso, stirring well until the miso is completely dissolved. Bring this just to a boil. Add the dissolved arrowroot or corn starch. Whisk this mixture continuously into the sauce. Within 3-5 minutes the sauce should thicken. Shut off the heat and whisk in the tahini and green onions. Let the sauce rest for 3 or 4 minutes before spooning it over the onions.

by Chef Gary Alinder, from his blog The MacroChef  
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: The newsletter and dinner menus are no longer sent by postal mail; the last issue mailed was October/November 2012, No. 156.

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. Write checks to "Peninsula Macrobiotic Community", and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043, 650 903-0447.

Back Issues of the Newsletter and Menus: Click here.

 
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