Peninsula Macrobiotic Network Newsletter

~ June 10 ~
To Be Healed By The Earth!
 
Number 94             June / July 2002       Peninsula Macrobiotic Community

15 Years of Gourmet Vegetarian Dinners

Chef Gary Alinder
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, $13.
Call 650 599-3320 by Monday 9:30 AM. Reservations Required.

Coming Events

Mon June 10: Dr. Warren Grossman speaks on To Be Healed By The Earth.

Mon July 1: Dr. Mo-Mei Chen speaks on Edible And Medicinal Mushrooms.

Sat July 13 – Sun Jul 21: French Meadows Summer Camp in the Tahoe National Forest.  Call 800 232-2372.

Summer Salad Picnic
June 10, 2002
Guest Chef James Holloway

Shiitake French Onion Soup

Rice Pilaf with Vegetables

Green Lentil and Sweet
Corn Salad

Very Veggie Salad with Pesto

Cole Slaw

Radish Pickle

Zucchini Cake

Tea


In our high-tech culture

we imagine that

healing is extraordinary,

even supernatural…

Because we are part of

a complex industrialized culture,

we often lose sight

of the ordinary and apparent. 

Human beings exist

only in the context of nature. 

We live within an environment

and there is no environment

other than nature. 

That environment is

the source of health.

~ Dr. Warren Grossman

 

I like nonsense, it wakes up the brain cells. Fantasy is a necessary ingredient in living, it’s a way of looking at life through the wrong end of a telescope.  Which is what I do, and that enables you to laugh at life’s realities.

~ Dr. Seuss


From The Editor

Our community depends on you!

To support and receive the newsletter, send $10/year (checks made to "Peninsula Macrobiotic Community") to Gerard Lum
101 E. Middlefield Rd, Apt. 9
Mountain View, CA 94043

Your mailing label shows the date and amount of your last contribution.

GerardTL@aol.com
650 903-0447.


Newsletter and Menu back issues are available.

News and Announcements

Thanks to Carolyn Bott (lovely singing and guitar playing), her husband Don (piano accompaniment and amplification equipment), David Tex Houston (piano, guitar, and humor set to song), and Patricia Draves (original thank you song) for their generous contributions of talent to our 15th Anniversary Dinner on May 13!

The 33rd Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 13-21 in the majestic setting of the Tahoe National Forest.  Teachers include Verne Varona, Patrick McCarty, Bob Carr, David and Cynthia Briscoe, Hugh Tinling, Carl Ferré, Kaare Bursell, Laura Stec, Mike Chen, Barb Jurecki-Humphrey, Kerry Loeb, Lynda Mathé, Bruce Folkers, Lenny Rubin, and Nancy Sherwood.  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 $560/adult, $320/youth aged 3 to 16; fees increase after June 1.  Partial stays and work exchange are possible.  Call Carl Ferré at 800 232-2372; also see the new summer camp website at http://www.gomf.macrobiotic.net, featuring photos from the 2001 camp.

Macrobiotic Counselor David Briscoe teaches an online course, Taking Care Of Your Kidneys.  The course consists of six online sessions (one hour) on Tue & Thu at 6 PM Pacific Time beginning June 4, and online access to course materials, readings and related internet links.  An audit option is available; audit students may access the transcripts and course materials at any time during the 3 weeks.  Cost is $150 by May 25, $175 after.  For info, call 877 622-2637, or see http://www.macroamerica.com

Monthly Vegan Potlucks!  A host is needed for a fun potluck in June; call Harold Stephenson, 650 856-1125.  On July 21 at 6:30 PM, Doris Seltzer hosts in Palo Alto, call Harold to RSVP and for directions.

Straight talking Howard Lyman, former Montana cattle rancher turned vegan, lectures on Conscious Living--a great introduction to vegetarianism for family and friends who need encouragement accepting a meatless diet.  Sat, June 1, 7:00 PM, at the IOE (Goldman) Institute, 3600 Geary Blvd @ Palm, SF, sponsored by the San Francisco Vegetarian Society.  $5 suggested donation.  A silent auction and any other support will help Howard with his fea­ture length documentary film, Mad Cowboy.

 A research team with the University of South Carolina is studying macrobiotics and disease.  Funded by the Centers for Disease Control, their study is called "Complementary and Alternative Medicine with Curative Intent:  Macrobiotics."  They use qualitative medical anthropological methods to evaluate the effects of macrobiotics on health, healing and cancer prevention.   Their fascinating study is online at http://www.macrobiotics.sph.sc.edu.

Cooking Classes, Dinners

Micael Gonzalez, with 20 years of macrobiotic experience and training from the Kushi Institute, is looking for a full-time position preparing healthy, natural foods in the peninsula area, call 650 248-7313 or 650 856-7597.

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.

Susanne Jensen offers vegetarian take- outs  ($12) on Wednesdays in San Francisco, SF delivery available, reserve by 9 PM Tue, call 415 661-4764.

Anne Mark teaches a macrobiotic cooking class every month and does takeout meals and lifestyle recommendations in Palo Alto, call 650 678-9390.  On June 8, she and Bill Neall (415 459-5932) teach Transition From Spring To Summer Cooking, 10 AM–1 PM, $35.

Meekk's Kitchen prepares a variety of vegetarian and vegan dishes in Palo Alto,  menu updated weekly, call 650 424-3900.

Michelle Nemer, Macrobiotic Health Guidance Counselor, teaches health care workshops in San Mateo and elsewhere in the Bay Area; call 510 527-4367 for schedule.

Carolyn Peters offers private cooking, cooking classes, and catering in San Francisco.  She is experienced in macrobiotic, vegetarian, and conventional styles.  Call 415 552-5879, carolyn_peters@yahoo.com.

After-Dinner Events

Speakers receive a gratuity collected from the audience; please show your support and appreciation with a donation ($5 suggested).

On June 10, Dr. Warren Grossman speaks on To Be Healed By The Earth. During a vacation to Brazil in 1987, away from his practice of psychotherapy in Cleveland, Dr. Grossman contracted a parasite and became deathly ill.  Doctors gave him only a week to live and sent him home to die.  “I can remember feeling my energy diminishing daily and calmly thinking, ‘so this is dying.’ ”

But he did not die.  Each day he went outside and lay on the ground; gradually, his strength returned.  But his way of seeing had changed.  “My values, beliefs and goals were different.  I started having this experience of seeing light coming from all living organisms.”  When finally able to return to his practice, the first patient he saw, a diagnosed agoraphobic, glowed from every pore “like a stained glass window.”  The next patient, diagnosed with an anxiety disorder, also glowed.  “His light was so beautiful, so moving, that I began to cry….”  Gradually, he found that he could do more as a healer than a psychotherapist.  In 1991, he founded the Institute of Light, where he trains healers and those who wish to be healed to integrate their lives with nature’s energy.

Dr. Grossman combines scientific psychology and energy healing to potentiate the personal growth and physical well-being of his clients.  In his talk, he will demonstrate and help participants use the technique of grounding to access the energy of the earth, in order to open the heart chakra.  An open heart chakra is the source of true healing.

On July 1, Dr. Mo-Mei Chen speaks on Edible And Medicinal Mushrooms.  Mushrooms are any of various fleshy fungi of the class Basidiomycetes.  While some mushrooms are poisonous, other varieties are edible, ranging from the simple button mushroom to the elegant shiitake, prized by gourmet chefs for the flavor it imparts to soups, broths, and vegetable dishes.

Mushrooms are not just food; they are also incredibly fascinating in other important ways.  Mushrooms grow under unusual and specific conditions which other plants find inhospitable.  The shiitake mushroom, for instance, grows on the decaying logs of oak trees.  To survive and grow under such harsh conditions, mushrooms have evolved unusual growth strategies, becoming proficient at expelling undesirable chemicals and contaminants.  It is therefore not surprising that con­sumption of certain mushrooms and their extracts has positive effects on health, which include supporting the immune system, reducing fatigue, and promoting cardiovascular health.  In Oriental medicine, some mush­rooms have attained a treasured reputation which dates back thousands of years.

In addition to their long and revered legacy, some varieties are attracting tremendous research interest for health benefits that are highly relevant today.  These mushrooms include the familiar Shiitake (Lentinus edodes), along with Reishi (Ganoderma lucidum, known as the "plant of immortality"), Maitake (Grifola frondosa, known as "The King of Mushrooms"), Cordyceps (Cordyceps saneness), and Coriolus (Coriolus versicolor).

Their benefits include direct action against cancerous tumors; increases in many parameters of immune function including macrophages, killer cells and cytotoxic T cells; and increases in levels of interferon.  All of these are beneficial to cancer patients in directly combating tumors, stimulating the body's innate ability to marshal cellular defenses, and in dealing with side-effects of radiation and chemotherapy.  (In Japan, three different anti-cancer drugs extracted from mushrooms have been approved by the government.)  They are also beneficial to AIDS patients, who are dealing with weakened immune systems. 

Dr. Mo-Mei Chen, trained at Beijing Agricultural University, is a Professor of Plant Pathology and Mycology at the Chinese Academy of Forestry, China.  She taught Forest Mycology and conducted research for Tottri Mycological Institute, Japan, on Shiitake production.  She is affiliated with the Department of Plant Pathology, UC Berkeley, and the UC Forest Product Laboratory and is a Research Associate at the University and Jepson Herbaria.  She has beeen teaching in Berkeley for 8 years and is a member of the American Mushroom Institute.


Recipe

Dandelion-Shiitake Mushroom Sauté

A wonderful side dish for Spring or Summer, made rich by the tahini.  Leftovers make a great sandwich filling.  Ingredients:

  • ½ lb shiitake mushrooms, rinsed and sliced
  • 1 large bunch of dandelions, chopped fine
  • 3-4 Tbsp tahini, mixed in 1/2 - 3/4 cup water
  • 1-1/2 – 2 Tbsp soy sauce
  • 2 Tbsp sesame or olive oil

Instructions:

1. Sauté mushrooms in oil for a few minutes.

2. Add dandelion greens and sauté for another few minutes.

3. Add tahini, water, and soy sauce, mix well.

4. Cover and simmer for 8-10 minutes.

by Susanne Jensen

Also In This Issue:

Cooking Classes & Dinners

After-Dinner Events

Recipe: Dandelion-Shiitake Mushroom Sauté

June & July Dinner Menus

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