Peninsula Macrobiotic Network Newsletter  
Number 118 June / July 2006 Peninsula Macrobiotic Community

to the
of the
Peninsula Macrobiotic Community
in Palo Alto,

For information on our organization, click on About Us.

green onions
     Stars of the 19th Anniversary Monday Dinner Musical Extravaganza
Stars of the 19th Anniversary Monday Dinner Musical Extravaganza: Sadie (Patricia Becker), Narrator Kathy Kemp, Pa (James Holloway), Writer-Director-Producer Suzanne Olson, Young Gary (Ben Davidow), Ma (Patricia Draves), Older Gary (Brett Garrett), Greasy (Judith Serebrin), Red Hawk (Gerard Lum), and Pianist Paul Schmitt. The real Chef Gary Alinder was amazed by the production's hysterical accuracy, verified by spending 15 minutes on Google.
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
(price may increase)
Reservations Requested:
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!

Coming Events
Monday, June 26
An Evening with Meredith McCarty: Finding Your Own Path to Health.
Monday, July 10
Jody Main speaks on Herbs in the Garden and Herbs in the Kitchen.
Saturday, July 22 - Sunday, July 30
French Meadows Summer Camp in the Tahoe National Forest, call 800 232-2372
News and Announcements
Help publicize the Monday Dinners! An easy way to spread the word about our weekly community gathering is to click on the Tell-A-Friend link in the upper left of this page. Just fill out the form with the email addresses of up to two friends, along with any personal comments you'd like to add, and click Submit--this emails your comments along with pre-written details of the Dinners and a link to this website! Make a date with someone you haven't seen in a while! All it takes is a few seconds, and you, your friends and the Monday Dinners will benefit--everyone wins!

Another way to help is to post a copy of our Dinner Menus in public locations. For a pdf file suitable for printing, click here. Thanks to Sairus Patel for his donation of Adobe Acrobat software to the PMC!

Starting on June 26, the Dinner price will increase from $13 to $14. The increase is necessary to give the cooks a raise and meet rising food costs.

Suzanne Olson's production of her original musical extravaganza Home on the Range, The Real and True Story of Gary Alinder, An American Hero, featuring a stellar cast of talented Monday Dinner hams, was a smash hit at the 19th Anniversary Dinner on May 8! After 19 years of Gary's cooking, how else could it turn out? Suzanne's other helpful contribution to our group was 2005's The Ten Worst Things About Monday Night Dinners (see sidebar in June/July 2005).

The Community Connection feature does not appear in this issue--interviewer Denise Huajardo Springer had other commitments to meet. We hope to resume it in the next issue.

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor a vegan potluck on the third or fourth Sunday of each month, 6:30 PM. For information on the June and July potlucks, contact Harold Stephenson at 650 856-1125 or visit To host a fun potluck, call Harold or Diane Wohler at 408 873-4141.

The 37th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 22-30 in the majestic setting of the Tahoe National Forest. Teachers include Ronald Koetzsch, PhD, Verne Varona, Patrick McCarty, Hugh Tinling, Dawn (Steinborn) Pallavi, Michelle Nemer, Barb Jurecki, Mike and Maria Chen, Ginat and Sheldon Rice, Carl and Julia Ferré, Kerry Loeb, Lynda Mathé, Shirley Tung, Bob Ruggles, Patricia Murray, and Mary Lore. 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 $720/adult, $400/youth aged 3 to 16; 10% discount for payment by June 1, 5% discount by July 1. Partial stays and work exchange are possible. For more information, call Carl Ferré at 800 232-2372, pick up a brochure at Dinner, or click here to visit the summer camp website.

Monday Dinner regular Katherine Bliss-Jones offers special facial packages at her shop Address Beauty in Menlo Park, where rejuvenation meets delight, 650 269-2884,
Summer Delights
July 24, 2006
Chilled Cucumber-Dill Soup

Tempeh-Potato Croquettes
with Creamy Basil Sauce

Saffron-Carrot-Rice Salad

Summer Veggie Succotash

Mixed Green Salad with
"Honey" Mustard Dressing

Gingerbread Cake with
Fresh Peaches and
Rice Dream


More Dinner Menus...

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.

Anne Mark does macrobiotic takeouts and life style recommendations in Palo Alto, call 650 843-0255.

Holistic Nutritionist and Cookbook Author Meredith McCarty teaches cooking classes and leads market tours in Marin. Call 415 381-1735 or visit

Macrobiotic Counselor Michelle Nemer, based in El Cerrito, offers private in-home cooking/meal services, call 510 527-4367.

Carolyn Peters caters and teaches cooking classes 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).

Dr. T. Colin Campbell's book The China Study demonstrates the health advantages of a plant-based, low fat diet. On the other hand, a recent, highly-publicized study claims that low fat diets have little or no effect on health. What should we believe? On June 26, join us for An Evening with Meredith McCarty: Finding Your Own Path to Health. Get to know Meredith, who will help us navigate through the bewildering and often conflicting information on health.  
Ma: Why Gary, honey, that smells so good, is that that chicken soup you were talking about?

Gary: Yes, Ma'am. T'is. The chickens already et.

Ma: Why sweetheart, this is the best chicken soup I ever et. What d'ya mean the chickens already et?

Gary: They just loved the soup, Ma.

Pa: UM UM Dat smells good. Are those herbs de Provence?

Ma: You didn't feed the chickens the soup, Gar!

Gary: (in a whine) You SAID I could make the chicken's soup.

Ma: (to Pa) Your son just fed the chickens soup!

from Home on the Range, The Real and True Story of Gary Alinder, An American Hero by Suzanne Olson
Meredith will share how she became involved in macrobiotics; her experiences adjusting to the teachers, food and lifestyle; her experiences as an Associate Editor for Natural Health magazine, and a co-Director of the East-West Center for Macrobiotics in Eureka; and how she came to develop the recipes for her own cookbooks: American Macrobiotic Cuisine, Fresh From a Vegetarian Kitchen, and the award-winning dessert cookbook Sweet and Natural.

Also, Meredith will report on the latest research findings on health and nutrition, and how they are affecting her recipes, cooking classes, and nutritional counseling. Bring your questions for a fun and enlightening evening with Meredith!

Meredith started Healing Cuisine in 1995 to offer teaching, consulting, lectures and related services; visit

On July 10, Jody Main will speak on Herbs in the Garden and Herbs in the Kitchen. Herbs are beautiful, very easy to grow and very rewarding because they are useful plants to us in so many ways. They add harmony to the garden and flavor to our foods. They help create a healthy garden, and help us create a healthy diet.

Parsley, sage, rosemary and thyme are just some of the wonderful herbs that can be planted now for vigorous growth and gourmet cuisine. Basil, dill, German chamomile and shiso are some lovely summer annual herbs that can be planted now for fresh spring, summer and fall dishes. From her organic garden, Jody will bring many varieties of culinary and tea herbs to show, and will make a pot of "garden tea" to share. She will cover planting, harvesting and cooking with herbs. Jody's Herb and Botanical Plant List will be provided. Bring your herb questions!

Jody, a long-time manager of Rosalind Creasy's organic trial and photo garden, and long time food consultant at Country Sun Natural Foods, now offers organic herb and vegetable garden consultations, and grows specialty crops for the organic home gardens she manages for busy families. She teaches classes at Common Ground Organic Garden Supply and Education Center in Palo Alto, 650 493-6072. Jody's upcoming classes: July 8: Chickens in the Garden, September 30: How to Start an Organic Winter Vegetable Garden, and November 4: Gifts From Jody's Garden.
Braised Garlic Tempeh with Tomatillo Salsa
Makes 3 servings. Tomatillos, like tomatoes, are plants with edible fruits in the potato family. They look and taste like small green tomatoes. The yellow fruits come enclosed within a lantern-like, cream-colored husk which is discarded.

This salsa, creatively designed by Anne Sherman, has a mildly spicy flavor. The recipe produces more than you'll actually use in this dish. Keeps fresh for at least a week.

Tomatillo Salsa:
  • Makes 6 to 8 servings or 1 1/2 to 2 cups
  • 8 tomatillos, skins peeled and discarded, tomatillos rinsed
  • 1 bunch fresh cilantro, chopped
  • 1 small handful fresh mint leaves
  • 2 small mild green (serrano) chilis
  • 1 large clove garlic
  • 1 teaspoon cumin powder
  • 1 1/2 teaspoons sea salt
  • Juice of half a lemon, 1 to 2 tablespoons, or 1 lime

Garlic Tempeh:
  • 1 1/2 tablespoons olive oil
  • 8-ounce package plain soy tempeh, cut in 9 to 12 slices
  • 1 1/2 to 2 tablespoons natural soy sauce
  • 1/3 cup water
  • Juice of half a lemon, 1 or 2 tablespoons, or 1 lime
  • 1 clove garlic, pressed
  • 3/4 cup Tomatillo Salsa
1. Purée salsa ingredients in a food processor. (You may need to chop ingredients coarsely first if using a blender.)

2. Warm oil in a skillet in which tempeh fits somewhat snugly. Brown on both sides, about 4 minutes each.

3. Mix remaining ingredients (except Tomatillo Salsa) and pour over tempeh. Braise tempeh until liquid is absorbed, and tempeh tastes done, 5 to 10 minutes. Serve 3 or 4 pieces tempeh with 1/4 cup salsa served over, under or on the side.

  recipe by Meredith McCarty
Community Connection
The Community Connection feature does not appear in this issue--interviewer Denise Huajardo Springer had other commitments to meet. We hope to resume it in the next issue.

Denise introduced her first interview for the December 2004 newsletter with the following:

This new section will feature one or two Peninsula Macrobiotic Community members each issue. The purpose is to get to know each other better and to provide information for striking up conversation and building connections. This column is based on my belief that each of us has unique gifts to share and a story to tell. Those featured here will range from those well known to many community members to those relatively unknown, from those who volunteer much of their time to those whose gift lies in their perspective on their limitations which might prevent them from giving in traditional ways. Please join in embracing what our community members have to share.

Past interviews:
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.

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