Peninsula Macrobiotic Network Newsletter  
Number 167 August / September 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, $18
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, August 18
Joe Deisher speaks on A Funny Thing Happened on My Way Into the Future...
 
Monday, September 1
Observance of Labor Day Holiday, No Dinner.
 
Monday, September 29
Laura Stec speaks on Manage Your Microbes.
   
 
News and Announcements
The price of dinner, both sitdown and takeout, will increase from $15 to $18, starting with the dinner on August 4. The increase is needed to meet rising costs.

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,

Michael Bauce and Marta Serda host and cook a monthly macrobiotic dinner at Michael's home in Berkeley, 1922 Ward St, on Friday, September 19, served at 6:30 pm, $20; by 12 noon on the day before, limited to 20. For more information on this monthly event, see Michael's blog. Future dinners are planned on October 17 and November 17.

Though water levels in the reservoir and creek were down in this drought year, the Tahoe National Forest was no less majestic in its hosting of the 2014 French Meadows Summer Camp. The camp theme this year, set by camp director Carl Ferré, was "alignment." Warmer than usual and with slightly less campers, this 45th annual camp found and held its alignment in spite of varying and unpredictable conditions to produce a very intense and fun camp experience.

Joining the regular teachers were some who contributed their unique perspectives for the first time: Warren Kramer, macrobiotic counselor for 29 years and on the faculty of the Kushi Institute and Strengthening Health Institute; Ronald Peters, MD, MPH, author of Edgework, Exploring the Psychology of Disease, who delivered a very provocative presentation on Mindbody Medicine; Vesna Cupara-Peters, Macrobiotic instructor and yoga teacher who taught the morning Do-In with boundless enthusiasm and love; Pamela Buonanotte, yoga teacher with a unique brand of Long Island spunk; and Kathleen Brown, a nurse and mother who shared her particular expertise in osteopathy.

Group photo
Group photo, 2014 camp
In addition to dining together on superb meals cooked by an expert staff over wood fires, the camp overflowed with activities: Do-In, QiGong, yoga, chanting, lectures, cooking classes, shiatsu, a children's camp, hiking, two variety shows, a parking lot dance, and volleyball. Spending eight days with friends in the forest, under the intense sun of day and gentle stars at night, it's impossible to avoid being tranformed by the abundance of learning, sharing, friendships, bonding, love...

Dates of the 2015 camp are July 4-12, 2015. For information, call 530 566-9765 or visit http://ohsawamacrobiotics.com. For a Flash presentation on summer camp with sound, click here (Flash does not work on all devices.)

   
 
Middle Eastern Macro Super Foods
 
August 25, 2014
Gluten-Free except Dessert
 
Chef James Holloway

Red Lentil Soup

Falafel Patties with Tahini Sauce

Quinoa Tabouli Salad

Steamed Broccoli, Kale, and Chard

Mixed Summer Greens Salad with Citrus Vinaigrette

Oatmeal Sunny Seed Raisin Cookies

Mint 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 650 302-1251.

Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty teaches cooking classes and lectures on health topics. For 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.

Chef Laura Stec offers free cooking classes at various libraries in the San Mateo County system:
  • Saturday, September 6, 2014, 1:30 pm - Easy Cuisine
    Brisbane Library, 250 Visitacion Ave, Brisbane CA 94005
    Contact Erin McGee at 415-467-2060 to register
  • Thursday, September 11, 2014, 5:00 pm - Taste Your Way
    Portola Valley Library, 765 Portola Road, Portola Valley CA 94028
    Contact Kat Wiszowaty at 650-851-0560 to register
  • Saturday, September 20, 2014, 11:00 am - Easy Cuisine
    Pacifica - Sharp Park Library, 104 Hilton Way, Pacifica CA 94044
    Contact Paula Teixeira at 650-355-5196 to register
For information about Laura and her food-related activities, visit http://laurastec.com.
 
The superior person, when circumstances do not further, engages in self-cultivation.
I Ching
I believe though I do not comprehend, and I hold by faith what I cannot grasp with the mind.
St. Bernard
The unexamined life is not worth living.
Socrates
   
 
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On August 18, teacher of QiGong and TaiChi Chuan Joe Deisher will speak on A Funny Thing Happened on My Way Into the Future... "Life," as they say, "is what happens to us while we think we're doing something else." Whether that "something else" is a career, a relationship, an education, a marriage, preparing for retirement, a level of health, or anything else; waking up to the realization that "This - whatever - isn't working for me." is usually the first step in a catastrophe. Coming to terms with the fact that one has somehow survived the end of something with which one was profoundly identified - e.g., my marriage is over, for years I've been thinking of myself as husband and man of the house, my marriage is over, I can't believe that I have survived, I put so much of myself into it, what am I now? - is a huge challenge.

When the poetic story line changes is when lifestyle stabilization factors - otherwise known as good health care fundamentals - really show their importance. Dietary care is a huge piece of the puzzle just as Macrobiotics teaches. Physical exercise and carriage - my favorite element in the good health care quartet - contribute significantly. A sense of community, such as we experience here at the Monday night meals, is an invaluable stabilizing factor. Last but not least, comes some form of introspection, from Zen meditation through Christian prayer and beyond.... While it's possible to over-invest in any one of these four aspects, it's actually the interaction of these several supports that I find most interesting.

On the evening of August 18, I hope to play through the interactivity and coherence of the four main stabilizers of good health to reveal their profound potential for stress reduction. I hope you'll join me in the play.

Joe first encountered Macrobiotics during the 1960's when he had gone to live in Japan to study Aikido and the game of Go. When he left Japan, eight years after arriving, he had shifted the focus of his studies from Aikido to TaiChi Chuan, very nearly ceased playing the game of Go, and extended his interest from Macrobiotics into the broader study of Traditional Chinese Medicine as a vehicle enabling good health and long life. Returning to North America in the 1970's, Joe lived for a time in California's Mendocino County, then moved to San Francisco in the 1980's. Since the 1990's, Joe's life has been focused in the mid-Peninsula. His studies of climax cultures and what they have to teach us of human potential continue. He has, of late, been particularly interested in the difference between "medicine" - as in remedying the ills of humankind - and "healthcare" - as in the maintenance and development of human health.

On September 29, chef, educator, and author Laura Stec will speak on Manage Your Microbes. According to new studies, you are more bacteria than you! If there are 10 times more bacterial cells in your body than human cells, what do the "healthy bacteria" like to eat? Although we lack complete understanding of bacterial impact on health, we know that "beneficial bugs" seem to enjoy more vegetables and a plant based diet. Learn some fascinating info about gut life, and recipes that support it.

Laura Stec is a chef, educator and author specializing in events and products for healthy people and the planet. She is a private and corporate chef, and Culinary Health Educator for Kaiser Permanente and Bay-Area corporate wellness programs. The Food Party! is her featured blog for San Francisco-based Embarcadero Media. Past positions include chef instructor for Lifelong Inc. and consulting chef for the International Culinary School. As Corporate R & D Chef for Pescadero Foods Inc., Laura worked on-farm with pasture-raised chickens, and on a local-food line for the National School Lunch Program. In 1988 she founded EcoEaters, a premiere food and environment education program in the U.S. She lectures nationally and internationally about healthy people and healthy planet connections. Her book, Cool Cuisine - Taking the Bite Out of Global Warming, is co-authored with atmospheric scientist Dr. Eugene Cordero. Laura also volunteers with Michelle Obama's Chefs Move to School program.  
Black Bean Soup de Santa Fe de James
Yield: 6-8 servings
Use this recipe as a guide, as always!

Ingredients, Cook Beans:
  • 1 1/2 cups black beans, soaked
  • 48 oz. stock or water
  • 3 bay leaves
  • 3 garlic cloves, chopped
  • 1 medium white onion, chopped
  • 1/2 cup cilantro stems, chopped
  • 4 peppercorns
Ingredients, Sauté:
  • 1 T olive oil
  • 1 medium white onion, chopped
  • 1 jalapeno, seeded and chopped
  • pinch of salt
  • 1 ripe tomato, skinned and chopped
  • 2 T shoyu (soy sauce)
Ingredients, Blend:
  • 1 cup alternative milk (almond, hemp, etc.)
  • 2 garlic cloves, chopped
  • pinch of cayenne pepper
Ingredients, Finish:
  • salt and fresh ground pepper to taste
  • cilantro, chopped as garnish

Steps:

1. Cook beans
Cook soaked beans at simmer with all bean ingredients (stock, bay leaves, garlic, onion, cilantro stems, and peppercorns). When beans are cooked soft, transfer 3/4 of pot to a blender and remove bay leaves.

2. Sauté
Meanwhile, sauté 1 medium onion and jalapeno, adding a pinch of salt during sauté. When coloring starts, deglaze with chopped tomato and shoyu sauce. Add this to blender with the beans.

3. Blend
Blend smooth, adding milk, 2 chopped garlic cloves, and pinch of cayenne pepper. Return to pot with the whole beans.

4. Finish
Adjust seasonings with salt and fresh ground pepper. Garnish with the chopped cilantro and enjoy!

by Chef 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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