Peninsula Macrobiotic Network Newsletter  
Number 165 April / May 2014 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
Chef James Holloway
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 14
No Dinner, Passover Break
 
Monday, April 28
Ken Becker gives an introductory lecture on So, What About This Macrobiotic Thing?
 
Monday, May 5
Cinco de Mayo and 27th Anniversary Celebration!
 
Monday, May 19
Gerard Lum presents A Slideshow Preview of French Meadows Macrobiotic Summer Camp.
 
Monday, May 26
Memorial Day Holiday, 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.

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,

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 5 to celebrate our remarkable 27th Anniversary with a Cinco de Mayo theme!

Can you talk so others can hear you? Can you listen so others can talk to you? Good communication has to be learned. Al Lampell, a teacher in A Course in Miracles and a regular at the Monday Dinners, hosts his Communications Seminar on Saturday, May 3, 9:30am-5:30pm, 151 Buckingham Dr., Santa Clara, CA 95051. $65 suggested donation, 408 296-0567,

For a superb vacation, attend the 45th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, in the Tahoe National Forest, July 26 - August 3. 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. See a slideshow preview of summer camp after dinner on May 19. For a Flash presentation on summer camp with sound, click here (Flash does not work on all devices.)

Michael Bauce hosts and cooks at a monthly macrobiotic dinner and lecture at his home in Berkeley, 1922 Ward St, on Friday, April 11 (lecture by Kaare Bursell, Female Order Conditions) and Friday, May 9 (lecture by Michael Bauce, My Macrobiotic Story), dinner ($12) is served at 6:30 pm, and the lecture ($10) begins at 7:00 pm; by 12 noon on the Thursday before. For lecture topics and more information on this monthly event, see http://berkeleymacrobiotics.blogspot.com.

   
 
27th Anniversary and Cinco de Mayo Celebration (Gluten-free)
 
May 5, 2014
 
Chef Gary Alinder

Sopa de Tortilla

Black Bean, Corn and Soy Chorizo Enchiladas
with Ranchero Salsa

Golden Cauliflower Rice

Cuminy Roasted Carrot Spears

Crisp Jicama, Avocado and Citrus Salad

Mixed Greens with Creamy Lime-Cilantro Dressing

Coconut Macaroons (Gluten-free)

Hibiscus Tea

More Dinner Menus...

 
Support the Peninsula Macrobiotic Community (PMC)! Your help is needed—donations to the 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.


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 for the April 22, April 24, or May 20 events, please visit http://www.marinlearn.com or call (415) 945-3730.
  • April 16 Free Lecture-Demo: Healing Cuisine: Foods that Prevent and Heal Chronic Disease, Wednesday, April 16, 6:00-7:30 PM, Free, San Francisco Main Library, 100 Larkin St., Lower Level, Latino/Hispanic Community Room, San Francisco, co-sponsored by the San Francisco Vegetarian Society.
  • April 22 Cooking Class: Vegan Cuisine for the Spring Season, Tuesday, April 22, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • April 24 Lecture: The Basics of Healthy Eating, Thursday, April 24, 6:30-8:00 PM, $25, Tamalpais High School, Wood Hall Rm. 151, 700 Miller Avenue, Mill Valley, CA 94941.
  • May 20 Cooking Class: Healthy Cuisine from Spain: Tapas, Tuesday, May 20, 6:30-8:30 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.

Meredith McCarty speaks to the Peninsula Macrobiotic Community.
Meredith McCarty speaks to the Peninsula Macrobiotic Community.

The City of Palo Alto offers a free workshop, Fabulous Dishes, No Shopping Required, with Chef Laura Stec. Explore the flavors of your fridge and pantry. Learn basic techniques that will allow you to combine the various items you have laying around to create a fabulous, tasty feast. You'll also learn a variety of tips to help you prevent waste through better planning and storage. Cooking demo, food samples and a raffle are included! The workshop is offered on two dates:
  • Wednesday, April 30, 7 PM - 8:30 PM
  • Saturday, May 10, 10 AM - 11:30 AM
Workshops require pre-registration since space is limited. Call (650) 496-5910 or to register. For more information, click here.
 
We must use time wisely and forever realize that the time is always ripe to do right.
Nelson Mandela
Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.
Leo Buscaglia
Life is really simple, but men insist on making it complicated.
Confucius
   
 
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On April 28, Ken Becker, a founder and the President of the Peninsula Macrobiotic Community, will give an introductory lecture, So, What About This Macrobiotic Thing? Maybe you're heard about Macrobiotics, maybe you haven't. But, one of the oldest health preservation systems in the world (we're talking about centuries, folks) is also probably the most misunderstood. What makes it different than vegetarianism, and what does it have that few other health preservation systems in the world have? It's neither a "diet" that one is "on" or "off", nor a set of "rules" that have to be followed. So, what is it? In this talk, we'll explore the history, the underpinnings, the amazing flexibility, simplicity and the continuing relevance of Macrobiotics in creating the best potential for overall health, healing and happiness.

Ken has studied and practiced macrobiotics since the 1970s. He studied intensively with Michio Kushi and Michael Rossoff, and became a macrobiotic teacher and counselor himself. He is a lawyer and, as a businessman, was one of the owners of Imagine Foods. He used macrobiotics to recover from his own serious health conditions, and therefore is in a unique position to discuss macrobiotics.

On May 19, Newsletter Editor Gerard Lum will present A Slideshow Preview of French Meadows Macrobiotic Summer Camp. Sponsored by the George Ohsawa Macrobiotic Foundation, the camp takes place in the majestic Tahoe National Forest every summer—this year's camp, the 45th annual, takes place July 26 - August 3. The primary mission of the camp is macrobiotic education; each year, a varying group of teachers prominent in the macrobiotic community—including Carl and Julia Ferré, organizers of the camp—lectures on macrobiotic theory and teaches cooking classes and shiatsu massage.

Group photo
Group photo, 2013 camp
Delicious macrobiotic meals are prepared by Packy Conway, Susanne Jensen, and staff over wood fires. Also included are Do-In (a combination of meridian stretching exercises, breathing exercises, chi exercises and self massage), yoga, Qigong, children's activities, campfires, cooking demos/classes, shiatsu massage, hikes, dancing, volleyball, two variety shows, and more—for a truly unforgettable experience! Many who attend, from across the U.S. and other countries, come back each year to renew the lifelong friendships developed with fellow campers.

The many camp activities provide numerous and outstanding photographic opportunites, which Gerard has captured at many of the 15 summer camps that he has attended. Often appearing in Macrobiotics Today magazine, his photographs have helped publicize the camp. He has been Newsletter Editor of the Peninsula Macrobiotic Community since 1990, sets up speakers and other activities, and maintains the website http://peninsulamacro.org. He has worked as an engineer and currently designs and maintains websites.

Mountain pond in the Tahoe National Forest
The Picayune Falls hike features spectacular views such as this secluded mountain pond. Camp information: http://ohsawamacrobiotics.com  
Tofu Pate
This makes a great dip or spread!

Mash with a potato masher:
  • 1 box (16-19 oz.) med or firm Tofu (not silken)
  • 3/4 tsp salt
  • 3/4 cup egg-less mayonnaise
  • 1/4 cup seasoned rice vinegar
  • 1 T wet mustard
  • 1/2 tsp turmeric or curry pwd
Add the following:
  • 1/4 cup celery, minced
  • 1/4 cup red onion, minced
  • 1/4 cup green onion, fine dice
  • 1/4 cup parsley or cilantro, minced
  • 2 cloves garlic, minced
  • black and red pepper to taste (optional)
Stir and mix all together. Flavors meld and increase with time!

by James Holloway  
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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