Peninsula Macrobiotic Network Newsletter
Number 104            February / March 2004            Peninsula Macrobiotic Community

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For information on our organization, click on About Us.

green onions
     Chef Gary Alinder with some members of his cooking class.
Chef Gary Alinder with some members of his
cooking class Even More Soups on January 24.

Special Event On March 1: Feng Shui For Your Health
After Dinner on Monday, March 1, Roger Green will speak on Feng Shui For Your Health. This is a special event which was scheduled recently, after publication of the printed newsletter for February/March.

With 20 years of experience and practical involvement in Feng Shui and Natural Health, Roger has a talent for explaining how Feng Shui works and how you can use it effectively for healing, design, and spiritual transformation. He started Feng Shui schools in North America, Europe, and Australia, and is a frequent speaker at international conferences. More information about Roger is available at

Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

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.
News and Announcements
Monthly Vegan Potlucks! Sunday, February 15, 6:30 PM, hosted by Chuck Olson in Santa Clara, call 408 296-6944 to let him know you're coming and to get directions. For information on the March potluck, or to host a future potluck, call Harold Stephenson at 650 856-1125.

EarthSave Bay Area sponsors a Dinner/Lecture Event each month. On Wed Feb 25, Shannon Lee Turner speaks on Feng Shui And Health, at the Foundation For Global Community, 222 High Street, Palo Alto. The Vegan Dinner, catered by Chef Matthew DuTrumble of Matty's Fresh Meals, costs $13 ($15 for nonmembers) reserved in advance, call 408 380-1214, or see Dinner starts at 6:30 PM; lecture starts at 7:30 PM.

Coming Events
Sat Jan 31, Feb 14, Feb 21 : Chef Gary Alinder teaches Cooking Classes at First Baptist Church in Palo Alto, 10:30 AM - 1 PM, call 415 552-5449.

Mon Feb 23 : Patrick McCarty shares Patrick's Favorite Health Tips!

Mon Mar 8 : Julie Grisham gives a Preview And Demonstration Of The Kalos Transformational Healing Art.

Michael Greger, M.D. is a vegan, a physician, a prize-winning cook, and an internationally recognized speaker on a number of important public health and social justice issues. He has been invited to lecture at countless universities, medical schools and conferences around the world, including the Conference on World Affairs and the World Vegetarian Congress. Dr. Greger publishes a free, monthly newsletter on health issues of interest to vegans, available at To subscribe, send a blank email to He also coordinates the mad cow disease website for the Organic Consumers Association,

Another excellent resource on nutrition and health is the Physicians Committee for Responsible Medicine, a nonprofit organization that promotes preventive medicine, conducts clinical research, and encourages higher standards for ethics and effectiveness in research. See

Cooking and Classes
Chef Gary discusses miso.    
Chef Gary discusses miso.
Saturday, January 24, was a cold and rainy day, typical of winter on the peninsula--perfect conditions for Chef Gary Alinder's class on hearty, warming soups, the first of a series of four. Chef Gary teaches three more Cooking Classes on Saturdays in Palo Alto: Jan 31: Japanese Vegetarian Favorites (Macrobiotic Comfort Food); Feb 14: Valentine's Day: For Your Sweetheart (and Sweet Tooth); and Feb 21: Quick & Delicious Fish Cuisine. Classes run from 10:30 AM-1 PM, in the kitchen at First Baptist Church, $40/class or $110/3 classes (sliding scale for those on low and fixed incomes), call 415 552-5449 or email

Chuck Collison, Assistant Chef of the Monday Dinner, runs a meal service in Marin and is a personal chef. Call 415 258-0528.

Cookbook Author Meredith McCarty teaches three Saturday Cooking Classes in Mill Valley on the theme of Grains, Beans and Vegetables: Jan 31, Feb 7, and Feb 14. 10 AM - 12:30 PM, includes mini-meal, $50/class or $135/series; $35/new friend. Call 415 381-1735 or visit her website, Also, Meredith will participate in an EarthSave Marin Panel Discussion on Cancer Prevention and Recovery, Thu Mar 25, 7-9 PM, free, call EarthSave for location, 415 459-1666.

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,

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


Cooking & Classes





Order is the shape
upon which beauty depends.

Pearl Buck

Everybody wants
to be somebody;
nobody wants to grow.

Johann von Goethe

Even if you are
on the right track,
you'll get run over
if you just sit there.

Will Rogers

After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On February 23, Macrobiotic Shiatsu Counselor Patrick McCarty will speak on Patrick's Favorite Health Tips. After 30 years of working with clients in the realm of natural healing and dietary adjustment, Patrick has found many tips and shortcuts to vibrant health. He has compiled the most potent into his own Top Ten Favorite Lists in the categories of Medicinal Food Dishes, Acupoints, Chinese Patent Medicines, and Natural Remedies. In this presentation he will share these timeless secrets with you.

Patrick studied at the Kushi Institute in Boston and the Shanghai College of Traditional Chinese Medicine, and co-directed the East-West Center for Macrobiotics in Eureka. He has lectured and taught at locations around the world, and readily shares the knowledge and experience from his very active counseling practice.

Kalos is a healing art of health facilitation founded by Valerie Moreton, N.D. ("Kalos" is Greek for "beautifully well".) Kalos empowers and supports individuals to participate in their own healing process by understanding and alleviating the underlying cause of their problem ( On March 8, Julie Grisham, Kalos Health Facilitator, will give a Preview And Demonstration Of The Kalos Transformational Healing Art:
  • learn how you can trace and heal any physical or emotional issue in your life at its CAUSE by accessing your body's innate intelligence with natural healing methods

  • see a demonstration on how to bring your mind and heart (thoughts and feelings) into agreement concerning the major stress and emotional issues of your life

  • see a demonstration of muscle response testing to identify and heal pain, allergies, sugar and other imbalances, weaknesses, infections, chronic illness and more

  • learn how to identify and release emotional blocks that get in the way of attaining your goals and living your life purpose.
Julie Grisham is a Registered Nurse with an M.A. in Management. She worked as a Public Health Nurse and Maternal and Child Health Director in the Public Health Department of Santa Clara County for 30 Years. She retired three years ago and now does the Kalos work that she loves--helping people get to the cause of their problems and supporting them to heal at every level.
Spring Equinox Celebration
Guest Chef
Chuck Collison
March 22, 2004

Wild Mushroom Consommé

Asparagus Leek Tart

Short Grain Brown Rice with
Fresh Chives and
Toasted Hazelnuts

Spring Vegetable Medley

Watercress and
Sprout Salad with
Strawberry Vinaigrette

Carob Fruit Nut Cookies

Mint Tea

More Dinner Menus...

Red Lentil Loaf
• 2 cups red lentils washed and drained
• 1 onion minced
• 1 carrot minced
• 3 stalks of celery minced
• 1 tsp sea salt
• 1 tsp umeboshi vinegar
• 1/2 tsp black pepper
• 1 Tbsp dried Italian Herb Mix (optional)
• 1/4 cup fresh chopped parsley
• 4 cups water

Layer vegetables in medium size pot. Top with lentils, add water, salt, pepper, umeboshi vinegar and dried herbs if using. Cover and bring to a full boil then lower to simmer and cook for 30-40 minutes or until the lentils are completely soft and falling apart. Add the parsley and pour into a casserole dish. Bake for 20-30 minutes or until firm to the touch. Allow to cool before slicing.

by Chuck Collison.

From The Editor
    Gary's classes feature demonstrations and tastings.
Gary's classes feature
demonstrations and
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.

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