Peninsula Macrobiotic Network Newsletter
Number 108            October / November 2004            Peninsula Macrobiotic Community

to the
of the
Peninsula Macrobiotic Community
in Palo Alto,

For information on our organization, click on About Us.

green onions
     Fun at French Meadows Summer Camp 2004.
Fun at French Meadows Summer Camp 2004: Monday Dinner regulars Paul Schmitt and the Klug family (Lee, Zo, and two year old daughter Maya) enjoying the Great Life (macro-biotic)!

17 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
During October, the First Baptist Church, as one of a group of churches participating in the Urban Ministry Program in Palo Alto, will take its turn to host the homeless. Our Monday Dinner Group must be completely cleaned up and out of Fellowship Hall by 9:00 PM. Dinner will start earlier than usual at 6:15 PM, and no After-Dinner events will take place. We will revert to our normal schedule and operation in November.

Join in the fun at the Fourteenth Annual Fall Health Classic, October 14-17 at the Steve Breuer Conference Center in scenic Malibu, CA. Speakers include Howard Lyman, Cornellia Aihara, Dr. Lawrence Kushi, Dr. Gordon Saxe, David Briscoe, Kali Ray, and others. Tuition and lodging options, including three vegetarian meals/day, are $579 and up. Visit or call 805 898-0089.
Coming Events
Mon October 4: First Dinner in October; Dinners in October begin at 6:15 PM.

Thu October 14 - Sun October 17: Fourteenth Annual Fall Health Classic in scenic Malibu, CA. Call 805 898-0089.

Mon November 15: Al Lampell speaks on Who Do You Think You Are?

Mon November 22: Thanksgiving Theme Dinner. Early Reservations Advised!

Mon December 6: Patrick McCarty speaks on What You Should Know About Natural Healing.

Monthly Vegan Potlucks! Sunday, October 17, 6:30 PM, hosted by Tom Wooldridge and Christine Davis in Woodside, call 650 279-1638 to let them know you're coming and to get directions. Also on Sunday, November 21, 6:30 PM, hosted by Chuck Olson in Santa Clara, call 408 296-6944. To host a potluck, call Harold Stephenson at 650 856-1125, or Diane Wohler at 650 369-1858.

San Francisco's award-winning Millennium vegetarian restaurant celebrates its 10-year anniversary and the end of summer with a weeklong (September 27 - October 3) series of special dinners and events. A nostalgic 4-course prix fixe menu, highlighting recipes from the days of yore, will be served in addition to Chef Eric Tucker's current seasonal menu. Call 415 345-3900 for reservations.

Peninsula Macrobiotic Community Fundraising Drive
Many individuals channel their particular skills--and some extraordinary talent--into our Monday Dinners. We operate on a shoestring, with volunteers doing much of the work. Each Dinner, collectively produced, encompasses not just Gourmet Vegetarian Dining, but also 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 Life. We have found a formula which has produced magic for an incredible 17-1/2 years now!

We need your support for these activities, so we are holding a Fundraising Drive in Nov-Dec of 2004. At every Dinner, contribution envelopes and boxes will be prominently displayed, and an announcement will be made about the Drive. Donations to the Peninsula Macrobiotic Community are accepted in any amount: $10/year is suggested to support the newsletter; larger amounts are applied to both the newsletter and other expenses, primarily insurance, and will also give us additional operating flexibility to handle rising costs.

Write checks to "Peninsula Macrobiotic Community", and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043. (If you are on our mailing list, the date and amount of your last contribution appears on your mailing label.)

Donations, including $10 amounts to support the newsletter, are tax-deductible, as the PMC is a nonprofit organization. The PMC acknowledges contributions with a letter explaining their tax deductibility, sent automatically with contributions of $20 or more. (The letter is not normally sent for smaller contributions, but will be sent on request--enclose a note or call Gerard at 650 903-0447.)
Cooking and Classes
Cookbook Author Meredith McCarty teaches Saturday Cooking Classes on September 25 (Harvest Soups, Breads and Spreads), October 2 (Sea Vegetable Cookery), and October 9 (Quick & Easy Vegetable Dishes featuring Winter Squash and Tempeh), includes meal and scientific research studies, 10 AM - 12:30 PM in Mill Valley, $50/class or $135/series. Meredith also offers Farmer's Market and Natural Food Store Tours each month. Call 415 381-1735 or visit

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

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.

Carolyn Peters offers private cooking and catering in San Francisco. She is experienced in macrobiotic, vegetarian, and conventional styles. Email, or call 415 810-3496.


Cooking & Classes




The Majesty of Nature: Sun, Sky, and Trees
The Majesty of Nature:
Sun, Sky, and Trees
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On November 15, Al Lampell, a teacher/student/counselor of A Course In Miracles®, will speak on Who Do You Think You Are? We are born with not one but two umbilical cords. One of the cords is physical and is severed at birth; the other cord is spiritual and passes on old fear-based programming that goes back to our early ancestors. This cord remains intact and has a major negative effect on our lives, and we are likely to pass it on to succeeding generations. Learn about this programming, how it affects our lives, and how we can gain freedom by severing the spiritual cord.

A Course In Miracles® is a psychological and spiritual study of the human condition. Al facilitates a weekly study group on Tuesday evenings, the Love Seminar every other month, and the Relationship Seminar annually (December 10-12 at Asilomar; for information, contact Al at or 408 296-0567). A trained facilitator and mediator, Al is also involved in the Dispute Resolution Program of Santa Clara County, performing case input and mediations. Most importantly, Al is a regular and beloved member of our Monday Dinner group--his attendance dates back to our Menlo Park beginnings in 1987.

On December 6, Macrobiotic Shiatsu Counselor Patrick McCarty will speak on What You Should Know About Natural Healing. Patrick will introduce the Seven Principles of Change that govern natural healing. He will also give us Four Simple Guidelines that can help us connect to vibrant health.

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.  
Thanksgiving Celebration
November 22, 2004

Sparkling Cider

Roasted Cauliflower and
Onion Soup

Basket of Breads with
Miso-Tahini Paté

Seitan Cutlets with
Cornbread Stuffing and
Creamy Mushroom Gravy

Cranberry-Kumquat Compote

Winter Squash Triangles

Green Beans Almondine

Tossed Green Salad with
Pear Vinaigrette

Pecan Tarte with Tofu Creme

Herbal Teas, Grain Coffee

$20 ($18 Take-out)

More Dinner Menus...

Autumn Tempeh Salad
Serves four. Ingredients:
  • 1 1/2 lbs. Kabocha squash, cut into 1-in. cubes (or any other winter squash)
  • 1 T. olive oil
  • 1 t. sea salt
  • 1 t. each dried rosemary, sage and thyme
  • 1 10-oz. package tempeh, any flavor
  • 2 T. shoyu or tamari
  • 1 T. olive oil
  • 1 stalk celery, diced
  • 1/2 red onion, diced
  • 1/4 cup fresh parsley, chopped
  • 2 T. dried currants or raisins, or any dried fruit
1. Preheat oven to 400 degrees. Toss squash with olive oil, salt and dried herbs; place in a baking dish in one layer. Cover with foil and bake for 20 min. Remove foil and stir squash. Return to oven uncovered and bake another 15-20 min. Check for doneness; fork should easily pierce squash, but not be too soft that it's falling apart. Set aside to cool.

2. While squash is baking, cut tempeh in half and steam for 15 min. Remove from steamer and let cool. Mix together remaining ingredients in a large bowl. When tempeh is cooled, cut into 1-in. cubes and add to bowl. Lightly toss together ingredients. Toss in cooled squash and taste for seasoning. Serve immediately or refrigerate until ready to serve. Enjoy!

by Carolyn Peters
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 or more. 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.

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