Peninsula Macrobiotic Network Newsletter
Number 100            June / July 2003            Peninsula Macrobiotic Community

16 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
Reservations Required:
Call 650 599-3320 by
Monday 9:30 AM.
New Friends In June Promotion
Like most organizations, recent global events and the general downturn in the economy have affected our Monday Dinners. In an effort to increase our attendance, we will run a New Friends In June Promotion: the Dinner price for any newcomers will be $10 instead of the usual $13. Also, the $10 price applies to any previous diner responsible for bringing the newcomer(s). This is a great way to introduce friends to the food, company, and networking of our Monday Dinners, and reward yourself for doing it. Also, some of our longtime diners will be designated to personally welcome and visit with any newcomers.

You can help by sending a pre-written email about the Dinner Promotion to your friends! (Click on the link, then fill in the To: field; this will work on most computers, but not all.)

Late News! We are offering two promotions for the four Monday Dinners in July 2003:

1. New Friends in July Promotion, $10 for any newcomers instead of the usual $13. Also, the $10 price applies to any previous diner responsible for bringing the newcomer(s). This is an extension of New Friends in June.

2. Internet Dinner Promotion, $12 for anyone not qualifying for the promotion above. When paying, just mention to the Dinner Manager Ilona that you saw the $12 Internet Dinner Promotion posted on the PMC website, and you will get an instant reduction of the Dinner price from $13 to $12.
News and Announcements
Chef Gary Alinder
Chef Gary Alinder
   
If you haven't been to a Monday Dinner in a while, we'd love to see you again! Gary's cooking is as delicious as ever, and there is no better place for interesting company!

The Kushi Institute Wellness Conference takes place July 13-20 at Killington Ski Resort, Vermont. Teachers include Michio Kushi, David and Cynthia Briscoe, Lawrence Kushi, Christina Pirello, Jane and Lino Stanchich, Denny Waxman, Shizuko Yamamoto, and many others. The conference also includes special Children's and Youths' Programs. Fees, including all macrobiotic meals, are $1100/adult, $395/child (increasing June 1); lodging is extra. For information, call 888 547-2663, or see http://www.kushiinstitute.org.

The 34th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 19-27 in the majestic setting of the Tahoe National Forest. Teachers include Verne Varona, Patrick McCarty, David and Cynthia Briscoe, Carl Ferré, Lenore Baum, Michael Chen, Barb Jurecki-Humphrey, Kerry Loeb, Lynda Mathé, Dorcas Gerace, Guinat Rice, David Harvey, Bob Ruggles, and Bob Carr. 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 or pick up a brochure at Dinner; also see the summer camp website at http://www.gomf.macrobiotic.net, featuring photos from the 2002 camp.

Coming Events
Sun Jul 13 - Sun Jul 20 : Kushi Institute Wellness Conference at Killington Ski Resort, Vermont. Call 888 547-2663.

Sat Jul 19 - Sun Jul 27 : 34th Annual French Meadows Summer Camp in the Tahoe National Forest. Call 800 232-2372.

Monthly Vegan Potlucks! For the date and location of the June and July potlucks, call Harold Stephenson at 650 856-1125. If you'd like to host a fun potluck, call Harold.

As affected by the changing times, our 16th Anniversary Celebration on May 12 was smaller than on previous Anniversaries, but no less vital. While subdued, the significance of the special date was highlighted by the festive tablecloths, punch, special menu, Dinner music, and PMC historical trivia for determining the serving order. An anniversary atmosphere of community togetherness, warmer than on most Mondays, permeated the evening. At least one thing has remained constant: the artistry and excellence of the food, prepared for the last 16 years by our Master Chef, Gary Alinder. For that, our longtime group of Gourmet Vegetarian Friends, most of whom are friends through his cooking at the Monday Dinners, spontaneously recognized Gary with a standing ovation.
Of the nine Democratic candidates in the race for President, one may hold unusual and rare interest for those inclined to macrobiotic and similar approaches to health and living. Dennis Kucinich, representative from Ohio and Co-Chair of the Democratic Progressive Caucus, is a candidate who has proposed the establishment of a cabinet-level Department of Peace. He is probably the only vegan member of Congress, and is very knowledgeable and supportive of the work of Michio and Aveline Kushi, and their son Lawrence, in promoting macrobiotics. He has called for a new, holistic vision of the world as "interconnected and interdependent, where what one person does to another matters, where America can be a force for helping to create new possibilities of unity worldwide." As Lawrence Kushi points out, "it is rare for a Presidential candidate to have a vision that is so closely aligned with macrobiotic ideals for one peaceful world." Information about Congressman Kucinich is available at www.house.gov/kucinich and kucinich.us.

 
Indian Delights
June 23, 2003

Creamy Lentil Soup with
Caramelized Onions

Mixed Veggies with Cumin Scented Tomato Gravy

Fragrant Split Pea-
Cashew Fritters

Cabbage Sauté with
Mustard Seeds and Coconut

Basmati Rice

Carrot Pickle

Semolina Halva with
Golden Raisins

Tea

More Dinner Menus...


   
The SF Bay Guardian compiled a list of vegetarian and vegan restaurants in the city, ranging from the inexpensive Ananda Fuara to the upscale Greens and Millennium; see http://www.sfbg.com/37/30/cover_sl_784.html.

For the most fascinating and elegant experience of raw, 100% organic, vegan cuisine anywhere, try Roxanne's of Larkspur, 320 Magnolia Avenue, 415 924-5004, open Mon-Sat (5:30 - 10:00 PM). Sure to surprise and delight, dishes on the menu feature flavors from throughout the world, achieved using very unconventional methods of food preparation. Also, Roxanne's high ideals extend far beyond the food: the restaurant is ecologically designed, with many recycled or sustainably-produced building materials and fabrics, and it operates as a non-profit, with any profits donated to charities. Learn more about this highly unusual restaurant and their raw foods philosophy at http://www.roxraw.com.

To change the world all you need do is see it differently. Longtime Monday Diner Al Lampell hosts an ongoing study and encounter group in A Course In Miracles, a spiritual/psychological course in healing of the mind and spirit, Tuesday evenings, 7:30 - 9:30 PM at his home in Santa Clara. All are welcome to the drop-in sessions. Contact Al at 408 296-0567 for more information.
Cooking and Dinners
  Chef Gary's Cooking Class, April 12
Chef Gary's Cooking Class, April 12
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.

Anne Mark does takeout meals and lifestyle recommendations, and teaches macrobiotic cooking classes in Palo Alto, call 650 843-0255.

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

Carolyn Peters offers private cooking 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
Unfortunately, attendance at our After-Dinner Events has been consistently low. Accordingly, we will suspend our usual policy of scheduling events on a regular, monthly basis. We will still schedule events, but only occasionally whenever a noteworthy speaker or event is available. While we will not have as many educational activities as in the past, there are informal resources to tap within our regular group, including people who have dealt successfully with serious health problems using macrobiotic and similar approaches, or who have studied extensively.
 

Not everything
that can be counted counts,
and not everything
that counts can be counted.

Albert Einstein

The glory that goes with wealth
is fleeting and fragile;
virtue is a possession
glorious and eternal.

Sallust

God grant me the serenity
to accept the things
I cannot change,
the courage to change
the things I can,
and the wisdom
to know the difference.

Reinhold Niebuhr

A loving person lives
in a loving world.
A hostile person lives
in a hostile world.
Everyone you meet
is your mirror.

Ken Keys

The unexamined life
is not worth living.

Socrates


   
Braised Artichokes
Ingredients:
  • 3 artichokes
  • 2 cups water
  • 1/4 cup white wine
  • juice of one lemon
  • 1/2 of the zest from lemon
  • 2 tsp salt
  • 2 bay leaves
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
Trim stems of artichokes flush, pull a few bottom leaves, and cut an inch off the tip. Slice in half lengthwise and, using a sharp edged teaspoon, remove choke and just a few inner leaves. Immediately place in a pot that contains water, white wine, lemon juice and zest. Place pot on high heat and as it comes to a boil sprinkle in salt, bay leaves, balsamic vinegar, and olive oil. Simmer for one hour covered until bottom leaves are tender. Drain, serve, and enjoy-no dip needed!

by James Holloway
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), send an email to GerardTL@aol.com.

Mailing List Policy: To get a printed copy of the Newsletter and Dinner Menus delivered by postal mail, send your name and address to the editor or call the phone number below. To offset the expense of producing the Newsletter and Menus, we suggest a contribution of $10/year. The date and amount of your last newsletter contribution appears on your mailing label. Write checks to "Peninsula Macrobiotic Community", and mail to Gerard Lum, 101 E. Middlefield Road, #9, Mountain View, CA 94043, 650 903-0447.

We periodically review our mailing list. Those who have not made a recent contribution are subject to removal.

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. Send contributions to the address in Mailing List Policy above.

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