Peninsula Macrobiotic Network Newsletter  
Number 119 August / September 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
     Fascinating people at the Gourmet Vegetarian Dinners in Palo Alto
Get a great meal, join the fun, and make new friends at the Gourmet Vegetarian Dinners in Palo Alto, with fascinating people like Yoko Kawashima, Takako Kudo, and Hiromi Shishido!
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, $14
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, August 21
Joe Deisher speaks on After Dinner Talking and Walking: Social Connection and Physical Embodiment.
Monday, September 25
Ken Becker speaks on Does Macrobiotics Heal?
Saturday, September 30 - Sunday, October 1
World Vegetarian Day Celebration at the San Francisco County Fair Building in Golden Gate Park, Lincoln & 9th Avenue, 10 AM - 6 PM. Visit for information.
News and Announcements
Late News!  The 52nd Pacific Macrobiotic Conference will be held in Pacifica, CA from September 21-24, 2006. The conference begins with a Welcoming Dinner at 5:00 PM on Thursday, September 21, and concludes with brunch on Sunday, September 24. The agenda for each morning and afternoon session, on Friday and Saturday, is set by participants. Cost for the entire conference is $120, which includes six meals. Partial attendance is possible. Contact Kaare Bursell () for more information and to register.

Make a date with a friend to meet at a Monday Dinner! Or come by yourself and make new friends! Either way, you'll get a great meal and a lot more--everyone wins!

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!

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.

Thanks to Denise Huajardo Springer for her outstanding work with the popular Community Connection interview. All of her profiles of interesting people are available at (click here). Denise is unable to continue due to family obligations; if anyone would like to carry on, contact the editor.

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 August and September potlucks, contact Harold Stephenson at 650 856-1125 or visit To host a fun potluck, call Harold or Diane Wohler at 408 873-4141.

Artist and Monday Dinner regular Judy Serebrin is seeking partners to create special Friday night Macrobiotic Shabbat dinners in the Redwood City area (or very nearby). Jews and allies can contact Judy at 650 364-1659.

Monday Dinner regular Al Lampell, an instructor in A Course in Miracles, will host his popular classes in Santa Clara: Conscious Communications on August 26, and the Love Seminar on September 23. Also, plan to attend Al's weekend Relationship Seminar October 27-29 at beautiful Asilomar. For more information, call Al at 408 296-0567 or visit

Plan to attend the San Francisco Vegetarian Society's World Vegetarian Day Celebration at the County Fair building in Golden Gate Park, September 30 - October 1, featuring outstanding speakers, food demos, an eco fashion show, live entertainment, and much more. Visit for details.
Viva Italia!
September 25, 2006
Zuppa di Orzo e Fagioli
(Barley and Red Kidney Bean Soup)

Farfalle (Bow Tie Pasta) with Arugula Pesto and Cherry Tomatoes

Baked Eggplant Parmigiana

Sweet Simmered Carrots with Summer Herbs

Mixed Greens with Orange and Fennel

Hazelnut Crisps


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.

Marin-based Holistic Nutritionist and Cookbook Author Meredith McCarty teaches Gourmet Vegetarian Cooking for the Autumn Season, through The Learning Annex at Sur La Table on Maiden Lane in San Francisco's Union Square, Tuesday September 26, 6:00-8:30 PM. For more on Meredith's activities, call 415 381-1735 or visit (Classes).

Beginning in mid-September, Macrobiotic Counselor Michelle Nemer will host monthly cooking classes, a women's health support group, and a workshop series on traditional diagnosis, on weekends in Berkeley. Based in the East Bay, Michelle also offers private in-home cooking/meal services. Contact Michelle at 510 527-4367 or , or visit

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).

On August 21, Joe Deisher, a Master Teacher working with QiGong and Tai Chi Chuan, will speak on After Dinner Talking and Walking: Social Connection and Physical Embodiment. His presentation will include some gentle QiGong exercises that we can all enjoy and benefit by. 
Although human subtlety makes a variety of inventions by different means to the same end, it will never devise an invention more beautiful, more simple, or more direct than does nature, because in her inventions nothing is lacking, and nothing is superfluous.
Leonardo DaVinci
Better keep yourself clean and bright; you are the window through which you must see the world.
George Bernard Shaw
Opportunities are usually disguised as hard work, so most people don't recognize them.
Ann Landers
I have always found that mercy bears richer fruits than strict justice.
Abraham Lincoln
Joe Deisher began studying Chinese movement systems-Tai Chi Chuan and QiGong--during the 1960s in Taiwan and Japan. Finding himself more interested in the health than the martial side of the movement practices, Joe expanded his studies of good health care to include diet, astrology, and meditation. Joe continues studying and teaching Tai Chi Chuan and QiGong here on the Peninsula, and has a special interest in transcultural aspects of the work. For information on participating in laboratory classes with him in the Palo Alto area, call 650 494-7345 or visit

On September 25, Ken Becker, President of the PMC, will speak on Does Macrobiotics Heal? It is a very good question. While long proclaimed as the "macrobiotic healing diet," we sometimes hear stories of people getting ill or not curing their diseases while using or attempting macrobiotics. Can it heal? If so, how, when and why? If not, why not? In this talk, we will explore the approach, mechanism, benefits, limitations and failures of a macrobiotic approach to jointly answer this question.

Ken Becker has studied and practiced macrobiotics since the 1970s. He studied intensively with Michio Kushi and Michael Rossoff, and became a macrobiotic teacher and counselor himself. He is a lawyer and, as a businessman, was one of the owners of Imagine Foods. He used macrobiotics to recover from his own serious health conditions.
Apricot-Chardonnay Sorbet
Meredith McCarty     Makes 6 servings or 2 1/2 cups. In addition to keeping the ice crystals from forming too firmly, the wine in this sorbet adds an exotic taste. The amazake adds a creamier quality and slightly tones down the spritely flavor. Of course, organic ingredients are preferred. Visit The Organic Wine Company for great organic European wines, including biodynamic and vegan selections.
recipe by Meredith McCarty
  • 1 pound apricots, about 8, pitted
  • 1/2 cup brown rice syrup
  • 1/4 cup chardonnay
  • 1/8 teaspoon Chinese 5-spice powder (optional)
  • 1/2 cup original amazake (optional)
1. Purée ingredients in food processor. Freeze until solid, for at least 8 hours.

2. Allow to thaw for 30 minutes. Break up and purée again. Return to freezer.

Nutritional Analysis (per serving; recipe produces 6 servings):
Calories: 113
Protein: 0.5 gm
Saturated Fat: 0 gm
Fiber: 0.5 gm
Carbohydrates: 25 gm
Fat: 0.6 gm

Cholesterol: 0
Sodium: 4 mg
Calories from Protein: 2%
Calories from Fats: 5%
Calories from Carbohydrates: 93%

Chocolate Chip Cookies
Guest Chef James Holloway prepared these cookies on June 5. By popular request!

Dry ingredients:
  • 2 cups pastry flour
  • 1 cup baby oats
  • 1 tsp cinnamon
  • 1/2 tsp fine salt
  • 3/4 cup chocolate chips (malt sweetened)
  • 3/4 cup chopped walnuts and pecans
Wet ingredients:
  • 1/2 cup maple syrup
  • 1/2 cup canola oil
  • 1/2 cup soymilk
  • 1 tsp vanilla extract
1. Heat oven to 400 degrees.

2. Whisk dry ingredients together in a bowl.

3. Whisk together wet ingredients in a separate bowl.

4. Pour the wet ingredients into the dry and mix together well.

5. Let batter sit for ten minutes.

6. Bake at 400 degrees for 5 minutes, then lower temp to 350.

7. Bake another 10 minutes.

  recipe by James Holloway
Community Connection
The Community Connection feature does not appear in this issue--interviewer Denise Huajardo Springer is unable to continue due to family commitments. We hope to resume the feature 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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