Peninsula Macrobiotic Network Newsletter
Number 101            August / September 2003            Peninsula Macrobiotic Community

16 Years of
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 August Promotion
In an effort to increase our attendance, reduced by the economic slowdown, we will run a New Friends In August 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 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.)

Internet Dinner Promotion! When paying, just mention to the Dinner Manager Ilona that you saw the Internet Dinner Promotion posted on the PMC website, and you will get an instant reduction of the Dinner price from $13 to $12. This applies to the four Monday Dinners in August 2003, for anyone not qualifying for the New Friends in August promotion above.
News and Announcements
    Chanting Circle, Morning Do-In
Chanting Circle, Morning Do-In
Publication of this issue was delayed by attendance at the French Meadows Summer Camp, which ran for eight glorious days through July 27. When a large group of like-minded and talented people come together, in the mountains that are that much closer to the universe, to learn, share, cook, dine, meditate, connect, play, and engage in all manner of other activities--it is no exaggeration to say that French Meadows Summer Camp is life-renewing, and even life-changing. Rather, it is simply the way it is, for those of us lucky enough to find and embrace a treasure like this in our lifetimes. While my body has returned to sea level, my head and heart remain in the resplendent wilderness, filled with shared memories of great times with special friends.

EarthSave Bay Area sponsors a Dinner/Lecture Event each month. On Tue Aug 12, Douglas Lisle, Ph.D. speaks on The Pleasure Trap - Mastering The Hidden Force That Undermines Health And Happiness, at Hobee's Sunnyvale, 800 Ahwanee Ave. On Thu Sep 18, Radha Vignola speaks on Healthy Habits, at Hobee's Pruneyard, 1875 S. Bascom #190, Campbell. The free lecture begins at 7:30 PM; an optional Vegetarian/Vegan Dinner is served at 6:30 PM, $12 ($15 for nonmembers) reserved in advance, call 408 380-1214,

Coming Events
Mon Sep 15 : Shannon Lee Turner speaks on Feng Shui And Health.

Thu Sep 18 - Sun Sep 21 : 46th Pacific Macrobiotic Conference at Casa De Luz in Austin, TX. Call 510 559-8057.

Monthly Vegan Potlucks! Sunday, August 24, 6:30 PM, hosted by Brett Garrett in Redwood City, call 650 599-9678 to let him know you're coming and to get directions. Also Sunday, September 28, 6:30 PM, hosted by Deborah Ferrara in Foster City, call 650 570-7027. If you'd like to host a fun potluck, call Harold Stephenson at 650 856-1125.

The South Bay Vegetarian Society, at group/southbayveggies, is devoted to the celebration and promotion of vegetarianism and veganism in the southern part of the San Francisco Bay Area. Even in this progressive area, it can be difficult for vegetarians to find likeminded people with whom to share ideas and good times. Their activities include social events, raising public awareness about the health, environmental, and moral benefits of a vegetarian diet, and enjoying the enormous array of delicious vegetarian foods our planet has to offer.

None of us knows
what the next change
is going to be,
what unexpected opportunity
is just around the corner,
waiting a few months
or a few years
to change
all the tenor of our lives.

Kathleen Norris,
Hands Full of Living

The Foundation for Global Community, a Palo Alto based nonprofit dedicated to building a world that benefits all life, will sponsor Planet On Our Plate, a day-long event on Saturday, Oct 25 at Stanford. With the theme "Sustaining Us, Sustaining Earth", the event will feature lectures by inspirational speakers, food tastings, workshops, and related activities. Admission is $20, $5 for students. For info contact Laura Stec at 650 328-7756 x613; also see

Children's Program at French Meadows
Children's Program
at French Meadows
Cooking and Dinners
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. She teaches Energies Autumn Cooking on Sun Sep 14, 10 AM, with meal, $35, 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,

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

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

On September 15, Shannon Lee Turner, founder of the Tranquil Spaces Design Group,, will speak on Feng Shui And Health, including
  • the relationship between clutter and a spectrum of different health concerns
  • how to find and eliminate energetic blocks to prosperity in your home or office
  • using color to enhance the quality of emotional connection and intimacy in your life
  • Feng Shui techniques to help deepen your understanding of your destiny and true life purpose.
Shannon Lee Turner is one of the few Americans with a strong foundation in multiple Feng Shui traditions, including Form and Compass, Black Sect, Nine-Ki and Space Clearing Feng Shui. She has lived and worked in Asia, speaks fluent Japanese and has studied Asian philosophy and spiritual tradition for over twelve years. Shannon's area of expertise is creating spaces that promote relaxation and healing, and she has worked with healthcare practitioners on both coasts, from holistic MDs and dentists to massage therapists and energy workers.

In the past three years, Shannon has won five awards for her work, with numerous mentions in both the national and local press. Her classes and workshops have been featured at the American College of Traditional Chinese Medicine, the San Francisco School of Massage, Heart to Heart Medical Center and numerous other schools and clinics throughout California.
Mediterranean Delights
August 25, 2003

Tuscan Vegetable Soup
with Pesto

Chick Pea and
Roasted Fennel Salad

Lemony Cracked Wheat-
Parsley Salad

Baba Ganoush
with Pita Chips

Greek Salad

Fig and Pine Nut Bars

Mint Tea

More Dinner Menus...

Red Lentil Corn Chowder
Yields 10 servings. From the author: For years, this has been the favorite soup of my beginning students. Most tell me that even their meat-and-potato eaters love it!

  • 6 cups water
  • 1 cup red lentils
  • 2 ears of corn, husked
  • 1 6-inch strip kombu
  • 1/2 tsp. unrefined corn oil
  • 1 medium onion, diced small
  • 2 carrots, cut into rounds, 1/4-inch thick
  • 3 celery stalks, diced small
  • 3 TBS. sweet, white miso
  • 1 TBS. fresh parsley, minced, to garnish, optional
  1. Bring 6 cups of water to a boil in a large stock pot.
  2. Meanwhile, pick over the lentils to remove debris and set aside.
  3. Add the corn to the stock pot and boil for 10 minutes. This makes a simple, sweet soup stock. Remove the cobs and allow to cool. Cut the kernels off the cobs and set aside. Discard the cobs.
  4. Add the rinsed lentils to the pot. Simmer uncovered for 15 minutes, skimming off foam from the surface until it subsides.
  5. Meanwhile, cover the kombu with water and let soak for 5 minutes. Cut it into 1/2-inch squares and add it to the pot.
  6. Heat the oil in a large, nonstick skillet. Sauté the onion until translucent, about 5 minutes. Move the onion to one side of the skillet and add a few more drops of oil to the cleared space. Add the carrots and sauté for several minutes. Repeat with the celery. Add all the vegetables to the stock pot.
  7. Place a flame tamer under the pot. Simmer, with the lid ajar, until the lentils are soft and creamy, about 45 minutes. Stir occasionally.
  8. Place a small amount of the hot chowder in a small bowl, add the miso, whisk until smooth and return it to the pot. Stir and serve garnished with parsley.
Variation:  substitute sweet, white miso for the chickpea miso.

by Lenore Baum, from her second cookbook Sublime Soups, Culinary Publications, 2002. Her first, Lenore's Natural Cuisine, is one of the best macrobiotic cookbooks available, filled with useful, practical information. Both can be obtained from the George Ohsawa Macrobiotic Foundation, 800 232-2372. Also see

Chapati Baking Class at French Meadows
Chapati Baking Class
at French Meadows
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

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.

Back Issues of the Newsletter and Menus: Click here.

This website uses the Georgia and Verdana fonts, designed for legibility on the computer screen.  Download them free for the PC or Mac from Simply the Best.