Peninsula Macrobiotic Network Newsletter  
Number 112 June / July 2005 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.

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green onions
 
     May 9 Comedy Night
May 9 Comedy Night: costumed for comedy in tasteful leopard skin, Patricia Draves and boa constrictor sing Nobody Makes a Pass at Me from Pins and Needles; Suzanne Olson delivers The Ten Worst Things About Monday Night Dinners. "...You only get one cookie..."

How do I attend the Gourmet Vegetarian Dinners?
 
Chef Gary Alinder, since 1987
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.
 
Open to everyone. Communal seating--new people easily integrate into our friendly group, which includes many singles. Make new friends on Mondays!

Frequently Asked Questions
   
 
Coming Events
 
Monday, July 4
Independence Day Holiday, No Dinner
 
Saturday, July 16 - Sunday, July 24
French Meadows Summer Camp in the Tahoe National Forest, call 800 232-2372.
 
Monday, July 25
Meredith McCarty speaks on Healing Cuisine Updates.
 
   
 
The Ten Worst Things About Monday Night Dinners
 
10.  
#&*@$%! cuts in line.
9.  
NOBODY chews their food.
8.  
Buying a copy of "Soulful Sex" and not having the opportunity to use it.
7.  
Missing the Benjamin Spock lecture on his one visit.
6.  
Gerard is possessed by an entity and the entity is Ed Sullivan.
5.  
Getting carpal tunnel from serving food.
4.  
The tendency to overeat.
3.  
When you're the LAST table.
2.  
You only get one cookie.
1.  
While I'm (we're) getting older, Ilona's getting younger.
Suzanne Olson, Comedy Night
 
My doctor is wonderful. Once, in 1955, when I couldn't afford an operation, he touched up the X-rays.
Joey Bishop
   
 
News and Announcements
Leslie Pollak, father of Dinner Manager Ilona and husband of Sylvia, passed away peacefully on Passover Sunday, April 24, of cancer. His gentle manner and love of telling jokes will be greatly missed at the Monday Dinners and monthly potlucks. Our support goes to Ilona and Sylvia in their great loss.

The 36th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 16-24 in the majestic setting of the Tahoe National Forest. Teachers include Denny Waxman, Jym Moon, Ph.D., Haruo Kushi, Ph.D., Bob Carr, Patrick McCarty, Hugh Tinling, Carl Ferré, Laura Stec, Michael Chen, Dawn Steinborn, Barb Jurecki-Humphrey, Ginat and Sheldon Rice, Kerry Loeb, Lynda Mathé, and Bob Ruggles. 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 $640/adult, $400/youth aged 3 to 16; fees increase after June 15. 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 previous camps.

Monthly Vegan Potlucks! Sunday, June 19, 6:30 PM, hosted by Richard Cabrera in Palo Alto, call 650 321-4978 to let him know you're coming and to get directions. Also on Sunday, July 10, 6:30 PM, hosted by Diane Wohler in Menlo Park, call 650 853-0636. To host a fun potluck in your home, call Diane Wohler at 650 853-0636 or Harold Stephenson at 650 856-1125.

Read the Silicon Valley Metro article (May 4, 2005) about us: Yin-Yang Can Cook.

Our First Annual Comedy Night on May 9, part of our 18th Anniversary Celebration, was a laughable success! Thank you to Courageous Comedians Harold Stephenson, Bola Odulate, Al Lampell, Paul Schmitt, Patricia Draves, Suzanne Olson, Ken Becker, Brett Garrett, Carmela Pankey, John Cabrera, and Kathy Kemp, who had us rolling in the aisles with a variety of comedy and musical acts. Thanks also to World-Class Concert Pianist Javier Gonzalez, who provided superb renditions of several Latin compositions.

Dr. T. Colin Campbell, Project Director of the China Study, the most comprehensive study of nutrition ever conducted, will be in the Bay Area in June. (Dr. Campbell spoke to our group earlier this year, on February 14, to a very large crowd.) There will be two opportunities to hear him:

1)  Change your Diet and Reduce the Risk of Cancer, Diabetes, Heart Disease and Obesity, Special Lecture by Dr. T. Colin Campbell, Ph.D. Tuesday, June 21 at 7:00 p.m. Unitarian Center, 1187 Franklin Street (at Geary), San Francisco (hotline: 415-273-5481). Donation at door welcome. Sponsored by the San Francisco Vegetarian Society and Unitarian Universalists for the Ethical Treatment of Animals.

2)  The China Study: An Evening with Dr. T. Colin Campbell. Wednesday, June 22, 2005, 7:30 PM. Osher Marin Jewish Community Center, 200 N San Pedro Rd in San Rafael. $20 suggested donation. Sponsored by Pine Street Foundation, information at http://www.pinestreetfoundation.org.
 
Cooking and Classes
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.

   
 
Mediterranean Delights
 
July 11, 2005
 
Moroccan Lentil Soup

Summer Veggie Stew with
Roasted Cherry Tomatoes

Couscous, Corn and
Pine Nut Salad

Baba Ghanouj with
Pita Triangles

Mixed Green Salad with
Lemony Vinaigrette

Orange Spice Bars

Mint Tea

More Dinner Menus...

 
Anne Mark teaches a Sunday afternoon macrobiotic cooking class in Palo Alto on June 26 (Grains), call Anne at 650 843-0255 to register and for location. She also does takeout meals and life style recommendations.

Cookbook Author Meredith McCarty teaches a series of three Saturday cooking classes in Mill Valley: June 18 (Summer Pasta), June 25 (Thai Dinner Party), and July 9 (Turkish Dinner Party); includes recipes, a balanced meal, and scientific food research studies; 10:00 AM-12:30 PM, $50/class or $135/series. She also offers informative tours on June 5 (Marin County Farmers Market) and June 11 (Mill Valley Whole Foods Market); call 415 381-1735 or visit http://www.healingcuisine.com.

Macrobiotic Counselor Michelle Nemer is planning a series of cooking and health-related workshops in Berkeley. For information, contact Michelle at 510 527-4367 or .

Carolyn Peters is a private chef and caterer for creative healthy cuisine in San Francisco. Call 415 810-3496.
 
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

Meredith McCarty
Cooking Class with Meredith McCarty at French Meadows Summer Camp--Delicious!
   
   
On July 25, Holistic Nutritionist and Cookbook Author Meredith McCarty will speak on Healing Cuisine Updates. Today eating well means eating a plant-based whole foods diet, one that includes the foods that are attracting international attention for both the prevention of and recovery from disease. Healing cuisines are the traditional culinary practices of the longest-lived cultures on the planet. Modern macrobiotic dietary recommendations integrate the present with the past by focusing on the foods that have always supplied humanity with the greatest nutritional support, prepared in ways that fit American lifestyles today.

In addition to a show and tell of healing foods and how to use them, Meredith will cover the latest scientific information from groups such as the Physicians Committee for Responsible Medicine and MDs such as Andrew Weil and John McDougall, and will compare the 2005 USDA Food Pyramid with the cutting-edge Healing Foods Pyramid from the University of Michigan's Integrative Medicine Department.

As a holistic nutritionist (certified Diet Counselor and Nutrition Educator), Meredith has helped hundreds of people get their lives back by turning poor habits into healthy choices. Meredith created Healing Cuisine in 1995 as a way to integrate her 30 years of teaching experience with her consulting services and lectures. She has written three cookbooks, including the award-winning Sweet and Natural, and produced a bread making video. She was an Associate Editor of Natural Health magazine, and Co-Director of The Center of Macrobiotics in Eureka for 20 years.
 
Couscous-Chickpea Salad with Fragrant Dressing
Makes 3 to 6 servings or 6 cups

Fragrant Dressing (makes 2/3 cup):
  • 2 tablespoons each lemon and orange juice or lime juice
  • 2 tablespoons brown rice vinegar or part wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons cilantro (fresh coriander leaves), mint, lemon balm, or parsley, minced
  • 1 clove garlic, pressed
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ginger, peeled and grated small
Couscous-Chickpea Salad:
  • 1/2 cup carrot, diced small
  • 1/2 cup English peas, 1/2 pound in pods, shelled
  • 3 cups cooked whole wheat couscous (1 cup cooked w/ 2 cups water makes 3 cups)
  • 1 cup cooked chickpeas (1 cup makes 3 cups cooked)
  • 1 rib celery, diced small
  • 1/4 cup cucumber, diced small
  • 1/4 cup red onion, diced small
  • 2 green onions, thinly sliced
  • 8 black olives, pitted and sliced
  • 1/2 cup cashews or almonds, toasted
  • 1 tablespoon ground flax seeds, and/or dulse or kelp granules
  • 1/3 cup Fragrant Dressing
  • Lettuce leaves for serving
Steps:
  1. Mix dressing ingredients.
  2. Bring 2 cups water and a pinch of sea salt to boil in a small saucepan. Cook carrot and peas until crisp-tender, 3-4 minutes. Remove with flat strainer. When boiling resumes, add couscous and cook 5 minutes, then let sit covered for 10 minutes. Fluff with a fork to serve.
  3. Mix salad ingredients, then add dressing.
Variations:
Millet-, Bulgur-, Rice-, or Quinoa-Chickpea Salad: substitute these whole grains for couscous. Add baby tomatoes such as pear tomatoes or 1/4 cup red pepper, diced, for a splash of the color red.

  recipe by Meredith McCarty 
 
   
Miklane Janner preparing takeout dinners.
...my philosophy around work has to do with respecting people and being of service and bringing something to people that makes them feel good.
   
Community Connection
 
     Plain Miklane?
 
  An Interview with
    Miklane Janner
      by
 Denise
Huajardo
    Springer
 
There is tremendous variety in the lifestyles of our community members. Take Miklane Janner, who considers her open mind to be her greatest asset. She is a slim woman who owns a business selling clothing to large women. She owns that business with her "non-romantic significant other (NRSO)."

Denise Huajardo Springer (DHS): I read on the internet that you sell clothing for large women, but you're not a large woman. How did you get interested in doing that?

Miklane Janner (MJ): My best friend and my business partner-actually she's my NRSO-is a large woman. About 25 years ago, I said to her, "Why can't you get normal looking clothes-just bigger?" She took me shopping and I said, "Oh, we can do this much better." And so not knowing what we were doing we started a business. We're still hairdressers, and we opened a shop: "Says Who?" "Seams to Fit" is our discount and consignment shop and we cut hair there. We also manufacture for our store. I wear a lot of hats.
DHS: My interest is piqued by NRSO. By romantic, do you mean sexual?

MJ: Right. It's an understanding that intimacy and sexuality aren't necessarily the same. I don't believe you get everything from one person. Susan's my best friend. We didn't start out saying we were going to have a committed relationship but it is. I've lived with her for almost 30 years.

DHS: And she's the woman that I spoke with in the morning when I called.

MJ: Right. I live and work with her. She's been married. I've been in a relationship with a man at the same time. We've lived with them and then not. One of the reasons our relationship works so well is that we're not attracted to each other. Our romantic significant others have asked, "What's it her business about your money? Why does she have a say in this?" People don't understand it but they've come to understand after 25 years.

DHS: What does that look like?

MJ: One of the ways it has looked is that we went on a cruise with her parents and my parents together. We told our parents that this is the closest they were going to get to in-laws.

DHS: So this is a longer-standing relationship than any of the romantic relationships?

MJ: Right. She's been with a man for 20 years. I have a relationship with Bob, who goes to the Monday Night Dinners. Bob also has a NRSO.

DHS: Does the issue of jealousy come up much in your relationships?

MJ: It certainly has. I was completely jealous when Susan got with the man that she's been with for 20 years. It was really hard that her focus went elsewhere and our day-to-day life changed. After trying to make him go away for two years or so--trying to bad vibe him out of the house--I got over it.
Bob is the first person that I have been with as an adult where I was swept away--felt like that's what everyone's talking about--that's what love is-romantic love. He has all these other relationships, too. Am I jealous? No. I don't have a lot of jealousy. I think jealously comes from insecurity and fear. I work with that. Every now and then someone comes along and I feel jealous and I work to let it go. I don't act on that.

DHS: What do you think of traditional relationships?

MJ: I think that even being in that kind of relationship doesn't guarantee anything, so I can't make those kind of commitments or statements. I can make a commitment to communicate about what's going on. Recently, I felt like I can be with someone else and Bob can't. [Laughs.] I don't really want him with someone else so therefore I'm not going to be. [Laughs.] Although he always says that doesn't guarantee anything. Secretly it does. [Laughs.] It's all complicated isn't it?

DHS: How does macrobiotics fit in?

MJ: I don't know that it's exactly macrobiotics. It's really about health. Thirty years ago when I first heard of it, I said, "I don't ever want to eat food with chemicals." I went 13 years without eating out. When I'd go to a restaurant I would take my own food. I don't do it anymore. So that was what drew me to the Monday Night meals.

DHS: It is a treat to have somebody else cook such a high quality meal.

MJ: It's nice. I tend to be really simple with my foods. I just moved into stir fries and so I'll stir fry or steam vegetables and rice. I recently stopped eating animal products again. It's healthy. I'm drawn to it.

DHS: Is there any connection between your work and macrobiotics?

MJ: I don't know if it's connection to macrobiotics but my philosophy around work has to do with respecting people and being of service and bringing something to people that makes them feel good. It's hard; I work with large women and people who don't take care of themselves with food. It's interesting to have it be such a focus for me.
DHS: How do you keep from being judgmental about that?

MJ: It's not my business; it's attraction not promotion. I can only change myself. I can't change other people. I certainly share about it. I have employees who have been working for me for 22 years-as long as I've been in business. They're like family. I value respecting people for where they are; they'll come to their own truth about what's healthy for them. Is macrobiotics about having an open mind? I know there's spirituality to macrobiotics but I don't know it. I just know what mine is.

DHS: To what do you attribute your open-mindedness?

MJ: A lot of hard work led me to understand: that which I judge I become. Preconceived notions never led me anywhere I liked being. Or maybe it's because I'm ambidextrous, bisexual and I have five planets in Aquarius

DHS: Your name is unique, too.

MJ: In the sixth grade my teacher told me people could change the way they spelled their name and I changed the way I spelled my name right away. My name was Jane and I changed it to Jani instead of Janie. I came to California and learned you could change your name. How fun! [Laughs.] So my name's Miklane. And my last name is an anagram for my first name which was Jane R. People always used to say, "Plain Jane" and I got tired of it. My last name was Ross and people always said, "Are you related to Betsy." Recently someone said, "What's your name?" And I said, "Miklane" and they said, "Oh, Plain Miklane." [Laughs.] You just can't escape yourself. Wherever you go there you are.

DHS: Is there anything else you'd like to say or have people know about you?

MJ: [Silence.] I had no idea what you were going to ask about. I was thinking--what came to mind was all this stuff about being grateful for my life, liking to be of service and valuing being present and being forgiving and loving-all these wonderful things, but I also have to guard against drifting toward being grouchy and annoyed. That's my natural habit. Do I want people to know that? No. [Laughs.]

DHS: So you don't want me to put that part in the article?

MJ: No, I don't care. It's just my attempt to say I'm not all wonderful even though I am - not all.

Denise Huajardo Springer is a freelance writer who attends the Monday Dinners with her husband, Kim, and young son, Nathan.
 
Frequently Asked Questions About The Monday Dinners
   
Brett Garrett
Brett Garrett performing on Comedy Night
   
 
Do I need to make a reservation for the Dinner at 6:30 PM?

Yes. If you show up without a dinner reservation, we may not be able to serve you, especially if there is a large crowd.

To reserve, call 650 599-3320 to hear our recorded message and record your reservation. Please make your dinner reservation by Monday morning at 9:30 AM. For our special dinners which may sell out, such as the Anniversary in May or Thanksgiving Theme Dinner in November, early reservations are advised.

Leaving a message is sufficient to make a reservation. You can leave a call back number, but we will call you back only if there is a problem.

To see our menus, click on Current Menu above.
 
FAQs
 
 
Do you accept credit cards or checks?

No. We do not accept credit cards or checks--bad checks have been a problem for us. Please pay with cash.
 
FAQs
 
 
Can I make Dinner reservations by email or through your website?

No. Please make reservations by telephone, call 650 599-3320.
 
FAQs
 
 
If I cannot honor a Dinner reservation that I've made, should I let you know?

Yes. Please call 650 599-3320 to let us know as soon as possible, so we can transfer your reservation to another interested party. Reservations that are not honored increase our costs.
 
FAQs
 
 
Do I need to make a reservation for the lecture at 8:00 PM, on evenings featuring a lecture?

It is not necessary to make a reservation for the lecture.

Note that we have a pass-the-hat policy for our After-Dinner Events; we suggest a donation of $5-10. All money collected goes to the speaker.

Also note that the suggested donation is separate from the Dinner price. If attending both dinner and lecture, total cost will be $13 (dinner) + $5-10 (suggested donation) = $18-23.
 
FAQs
 
 
Where does the Dinner take place? Can you provide a map?

The First Baptist Church, 305 North California Avenue at Bryant (click for map), 1/4 mile east of Alma, Palo Alto, CA. There are two buildings on the church grounds, the main church and a smaller building (Fellowship Hall) next to it. We meet in Fellowship Hall.
 
FAQs
 
 
Where do I park?

There is ample street parking available. The church is in a quiet residential neighborhood; please be considerate of the neighbors and do not block driveways.

The church requests that you do not park in a church parking space alongside Fellowship Hall, even if open spaces are available.
 
FAQs
 
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: To get a printed copy of the Newsletter and Dinner Menus delivered by postal mail, 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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