Peninsula Macrobiotic Network Newsletter  
Number 182 February / March 2017 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

Dinner Menus

Macro Chef's Blog

Meetup Group

Earth
 
     Join the fun at the Gourmet Vegetarian Dinners in Palo Alto

 
 
How do I attend the Gourmet Vegetarian Dinners?
 
Reservations Requested
Call 650 599-3320 by
Monday 9:30 AM.
Every Monday, 6:00 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
Community Dinners since 1987
Chef Gary Alinder and other chefs
 
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, February 13
Singer-Songwriter Nancy Cassidy performs Soulful Songs for Everyone!
 
Monday, February 27
Ken Becker speaks on What is the Healthiest? Vegetarian, Vegan, Paleo, Raw Food, Supplements.....?
 
Monday, March 6
Jazz Singer Izumi Hayakawa and Pianist Keith Saunders perform Bossa Nova!
 
Monday, March 20
Mitsuko Mikami speaks on How to Eat and Live Better by Adopting Yin & Yang, Five Transformations, and Nine Star Ki.
 
Monday, March 27
Laura Stec teaches a cooking class, Exploration of a Sauce - Macrobiotics.
   
 
News and Announcements
On March 27, Chef Laura Stec will teach an after-dinner cooking class, Exploration of a Sauce - Macrobiotics. Information.

Monday Dinners Resume on February 6! For details, see Important Announcements just below this box. (Announcement posted January 29, 2017.)

Support the Peninsula Macroiotic Community by making a tax-deductible contribution. For information on our Annual Fundraising Drive, click here.






Reservations are requested for the Monday dinner. To reserve, call 650 599-3320 by Monday 9:30 am (to bypass the message, press "#"). You can also reserve online through our Meetup group. For the dinner location, see the information box to the left.

Important Announcements
Monday Dinners Resume on February 6!
(Posted January 29, 2017) To restart the Monday Dinners--after a three-month absence due to a non-functioning stove--Chef Gary Alinder will prepare Classic Monday Dinner Cuisine. This will be the final Monday Dinner that Gary cooks. For information on Gary's influential role in developing the Monday Dinners since our beginnings in 1987, see this announcement. Please reserve by calling 650 599-3320 or visiting Meetup by Monday, 9:30 am; reserving early by Sunday 9:30 am is most helpful.

The following announcements (1-2) were posted on January 18, 2017. Background: the last Monday dinner was held on November 7, 2016--it was prepared without the use of the main stove at the First Baptist Church, which stopped working. No dinners have been held since then because the stove has been down. Also, our dinner manager resigned effective at the end of December.

1. Stove Working Again
Bob Griffin, a longtime member of our Monday dinner group who helps put on the dinner nearly every week, searched for and found rare replacement parts online, installed them, and got the stove working again on January 17, 2017. Bob is a contractor who has done much maintenance work for the First Baptist Church over the years. He has given his time and expertise generously, stepping in and finally resolving a very challenging situation--the stove has been out since early November, and many repair people called by the church looked at it but produced no results. Bob went the extra mile to complete the job where others could not, allowing the dinners to resume, and for that we are extremely grateful.

2. New Dinner Manager Maureen O'Kicki
Maureen has attended the Monday dinners in the past with friend and dinner regular Claudia Tomaso, and has known former manager Patricia Becker for years. Maureen responded quickly and enthusiastically to our notice for a new dinner manager. Her background includes the following:
  • a Board Member and the Program Director for the League of Women Voters of Palo Alto
  • a block leader for the Cool City Challenge, a pilot program sponsored by the City of Palo Alto to help people reduce their carbon footprint
  • actively involved with Stanford student groups.
With her connections, Maureen sees potential for expanding the clientele of the Monday dinners.



Connect with Our Community
Email List: To be added to an email list for notifications of newsletter updates (every two months) and other events,

Meetup Group: Join our Meetup group or http://peninsulamacro.org/meetup to make dinner reservations online and receive weekly reminders!

Facebook: Visit and like our Facebook page, The Monday Night Vegetarian Dinners in Palo Alto or http://peninsulamacro.org/facebook!

Slideshow: View a slideshow of the Monday Dinners and other activities of the Peninsula Macrobiotic Community!

Social: 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!

Climate Change: Concerned about greenhouse gas emissions and the health of the planet? One of the best ways to reduce your carbon footprint is to choose locally grown, vegetarian foods. Try it out at the Gourmet Vegetarian Dinners in Palo Alto (where the food is actually vegan, even better)!
Annual Fundraising Drive, Peninsula Macrobiotic Community
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 (Macro) Life (Biotic). We have found a formula which has produced magic for 29-1/2 years now!

Your help is needed to support our organization, as the money we take in at the door does not cover all of our expenses. 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
   
 
Valentine's Day Dinner
 
Chefs Marta Serda and Michael Bauce
February 13, 2017
$20
 
Red Velvety Soup

Multi-Colored Rice Pilaf with Slivered Almonds

Lovely Lentil Loaf with Mushroom‑Garlic Sauce

Roasted Beet Salad

Sweet Baby Greens with Balsamic‑Mustard Dressing

Chocolate Brownie with Raspberry Drizzle

Sweet Hibiscus Tea

Gluten-Free

More Dinner Menus...

 

French Meadows Summer Camp
The 2016 French Meadows Summer Camp (the 47th annual) took place July 15-23 at a new location, Camp Sylvester in Pinecrest, CA, in the Stanislaus National Forest. It was the last camp run by longtime camp director Carl Ferré and the George Ohsawa Macrobiotic Foundation. Carl will continue with publishing and other activities of G.O.M.F.

The 2017 camp, which takes place July 15-22, 2017 at Camp Sylvester, will be run by new camp director Jeanne Grosset and a new organization, the Vegetarian Educational Institute, whose board members are Jean Richardson, Michael Brown, and Sean Braniff. The new group aims to continue the long traditions of camp. See their website for complete information, http://happyhealthyretreats.com.

Camp Sylvester features meeting halls, commercial grade kitchens, a lighted amphitheater, team sports areas, cabin accomodations with electrical outlets, tent space, restrooms, and showers. Near Pinecrest Lake, recreational activities include swimming, fishing, hiking, bicycle rentals, and more.

Though the location has changed, the powerful spirit of the camp, nurtured and developed over many years at the old French Meadows location in the Tahoe National Forest, will carry on. The summer camp is both a superb vacation and ome of the best macrobiotic gatherings anywhere in the world.

Chef Gary Alinder's Blog: The MacroChef
Chef Gary Alinder has started a blog, The MacroChef, 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.

Monthly Macrobiotic Potluck in Santa Rosa
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
Michael Bauce and Marta Serda prepare takeout macrobiotic meals on Friday nights, pick up from 5-6:30 PM in Berkeley. All meals are home-cooked and macrobiotic using locally sourced and organic food. For information or to order, email Michael () . For upcoming menus, visit the Berkeley Organic Meals Facebook page, and for Michael's blog, visit http://berkeleymacrobiotics.blogspot.com.

Patricia Becker does health and wellness counseling, and teaches yoga, see http://YourHealthandJoy.com or call 650 285-1867.

Meredith McCarty, Certified Diet Counselor and Nutrition Educator based in Marin, teaches cooking classes, lectures on health topics, and does nutritional counseling. To register for the events in Mill Valley or Larkspur listed below, please visit http://www.marinlearn.com or call (415) 945-3730. For events in Tiburon, call 415 435-4355.
  • February 28 Cooking Class: Winter Comforts: Vegetable Cobbler Dinner, Tuesday, February 28, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939. To register, call 415 945-3730.
  • March 21 Cooking Class: Greens, Glorious Greens!, Tuesday, March 21, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939. To register, call 415 945-3730.
For information on Meredith's activities, visit http://healingcuisine.com or call 415 272-5525.

Chef Laura Stec offers free events including cooking demos and a cooking class; for details, visit http://laurastec.com/upcoming-events.

Meredith McCarty speaks to the Peninsula Macrobiotic Community.
Meredith McCarty speaks to the Peninsula Macrobiotic Community.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

 
Peace of mind comes from not wanting to change others.
Gerald G. Jampolsky
I am part of the sun as my eye is part of me, That I am part of the earth my feet know perfectly, and my blood is part of the sea... There is nothing of me that is alone and absolute, except my mind, and we shall find that the mind has no existence by itself, it is only the glitter of the sun on the surface of the waters.
D. H. (David Herbert) Lawrence
Within you there is a stillness and a sanctuary to which you can retreat at any time and be yourself.
Hermann Hesse
   
 
February 13
Singer-Songwriter Nancy Cassidy will perform Soulful Songs for Everyone. Nancy Cassidy is a California Valley dairy farm girl and second of seven kids. The first instrument she received when she was a little girl was a ukulele. A few years later, she set the uke aside and picked up a guitar that she has only rarely put down since. Nancy has been singing, writing and performing for many years and is one of the leading children's recording artists today. Her soulful original folk songs invite you to drift toward your heart and flow into the hearts of others, building a patchwork quilt of our shared human experiences. Weaving farm life, rivers, and the sea, she chronicles our lives and the natural world acknowledging our intertwined connection to each other and nature. Visit her website http://www.nancycassidymusic.com.

February 27
Ken Becker, a founder and the President of the Peninsula Macrobiotic Community, will speak on What is the Healthiest? Vegetarian, Vegan, Paleo, Raw Food, Supplements.....? So many options!! New medical research all the time? So many books touting one thing over the other!!! Blueberries over fish oil or some other supplement? And, for that matter, what does "healthiest" mean? Maybe you are "healthy" or maybe you've got a "disease". But what do those words really mean? What is the nature of those two mostly misunderstood terms and why are they completely different states of being? And, which of the many options available is the best to keep you healthy or naturally improve a medical condition? Come join us for this talk, and we'll explore all these questions and more from the perspective of natural healing.

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.

March 6
During and after the Taste of Brazil dinner, Jazz Singer Izumi Hayakawa and Pianist Keith Saunders perform Bossa Nova! Download a flyer. Visit their websites, http://www.izumihayakawa.com and http://www.keithosaunders.com.

March 20
Mitsuko Mikami, who is visiting California from Japan for a few weeks in March, will speak on How to Eat and Live Better by Adopting Yin & Yang, Five Transformations, and Nine Star Ki. It is said that we are in a very unique period of time historically, a "Paradigm shift." What is it and how can we accept it?

Mitsuko is a Macrobiotic chef, teacher, counselor and coordinator, active not only in Japan but also in other Asian countries and Europe. From 1998 to 2002, she stayed at the Kushi House in Boston as a chef for the family and the staff. From 2002 to 2011, she was based in Tokyo for Macrobiotic teaching and activities. Meanwhile, she visited many countries including Holland, Italy, Malaysia, Dubai, Lisbon, United States, and more. From 2011 to 2013, she worked as a curing chef in Hong Kong. Now she is living in Sendai, Japan, serving as a guest teacher at Lima Macrobiotic Cooking School. She also teaches cooking in Mitsuke City and at a Macrobiotic shop 'Oak' in Sendai, while enjoying traveling here and there mostly as a Macrobiotic chef and teacher. Visit her website http://classroom.mmikami.com/home.

March 27
Chef Laura Stec will teach an after-dinner cooking class, Exploration of a Sauce - Macrobiotics. We will look at the science and taste of sauces - the 5 components of a sauce, how to thicken sauces, and how to make your own. We will cook and taste the macrobiotic "Mother Sauces," compare and contrast them to classic French Mother Sauces, and learn how to transfer these traditional culinary ideas into a natural foods-style of cooking. Books used in class: On Food and Cooking (Harold McGee) and Cool Cuisine - Taking the Bite Out of Global Warming (Laura Stec).

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. Visit her website http://laurastec.com.  
Nori-Wrapped Tofu with Miso
The Macrobiotic Kitchen in 10 Easy Steps
Reprinted with permission from The Macrobiotic Kitchen in Ten Easy Steps (Ost West Verlag, Voelklingen, Germany) by Gabriele Kushi with Michio Kushi
Book release video

Gabriele Kushi's website (with ordering information):
http://www.kushiskitchen.com

This dish combines the power of three wonderful foods. Tofu is a high-protein soybean product and is easy to digest. Miso is a fermented food that helps with digestion. Nori sea vegetable is packed with minerals and other nutrients.

4 servings; from Step 3: Recipes for Protein from a Bunch of Beans

Ingredients:
  • 16-ounce pack hard tofu, rinsed and drained well
  • 2 tsp miso, flavor of your choice, to spread on the inside of the tofu slices
  • Thinly sliced carrots, steamed, to yield 8-10 pieces, or as needed
  • Watercress or other greens, 8-10 pieces, or as needed
  • 2 sheets toasted nori sea vegetable, cut into 1/2-inch strips
  • Oil for baking dish
  • 2-4 Tbsp rice miso diluted with warm water, to cover tofu
Nori-Wrapped Tofu with Miso
Preheat oven to 375 degrees F.

Cut the tofu into 1/2-inch slices starting at the short end, and then halve the long way.

Spread miso on one side of a slice of tofu, add steamed carrot slices and watercress or other greens, and put a second slice of tofu on top.

Wrap a small strip of nori around both pieces and place into an oiled 8x8 baking dish. Repeat till all the tofu slices are used.

Mix warm water and miso in a separate bowl, and pour over the tofu in the baking dish.

Cover dish with parchment paper and bake at 375 degrees F for about 30 minutes.

Serve to "sandwiches" per person, with a grain dish and a fresh green salad on the side.

Variations:
Place slightly cooked slices of daikon in between the tofu pieces.

Marinate tofu slices in a 1-to-1 tamari/water mixture 1/2 to 1 hour before baking (for a saltier taste) to cover. Turn, if needed, to marinate on both sides.  
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. Donate online by clicking on the button in News and Announcements, or 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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