Peninsula Macrobiotic Network Newsletter  
Number 122 February / March 2007 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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Onion
 
     Mango Martin, Darren Huckle, and Suzanne Olson
Get a great meal, join the fun, and make new friends at the Gourmet Vegetarian Dinners in Palo Alto, with nifty people like Mango Martin, Darren Huckle, and Suzanne Olson, shown here with various herbs and tinctures after Darren's January 15 presentation on Beyond Food, Simple Ways to Increase Health and Vitality. Darren is an herbalist, acupuncturist, and qigong teacher.
 
 
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, February 19
Michael Rossoff speaks on The Tao of Change.
 
Saturday, February 24
Chef Gary Alinder Cooking Class: The Joy of Soy. In Palo Alto, call 415 552-5449 to register.
 
Saturday, March 10
Chef Gary Alinder Cooking Class: Warming Soups and Stews.
 
Monday, March 12
Celebrating Macrobiotic Living with Julia and Carl Ferré.
 
   
 
News and Announcements
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.

Thank you to the many who contributed to our Fundraising Drive! Some of the contributions were quite generous. If you have not yet contributed, your help is needed--donations to the Peninsula Macrobiotic Community (PMC) 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. See From The Editor for details on contributing by mail. Donations, including $10 amounts to support the newsletter, are tax-deductible, as the PMC is a nonprofit organization.

Cooking class rescheduled: Chef Gary Alinder's second cooking class has been rescheduled from March 3 to March 10. The printed February/March newsletter shows the original but incorrect March 3 date; this website shows the correct March 10 date. See the paragraph below, and Cooking and Classes.

Cooking Secrets Revealed! Ever wanted to know what ingredients and techniques go into the meals we've enjoyed at the Monday Dinners, for nearly 20 years now? Chef Gary Alinder offers two rare cooking classes on February 24 and March 10 (Saturdays), where he will share his deepest, most intimate secrets--see Cooking and Classes below!

Macrobiotic Counselor and Licensed Acupuncturist Michael Rossoff will do health consultations in Woodside February 19-21, call 650 366-4285 for info/appointments.

Art at the Monday Dinners! Manager Miklane Janner will display pieces from her collection of Outsider Art (creative works by people not trained or normally thought of as artists, often discovered as "art" by others) from January 22 through February 12. She will also display some of her own paintings February 12-26.

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks. On Sunday, Feb 18, 6:30 PM, Robert Rohrbacher will host in Mountain View; the March potluck will be scheduled. For details, call Diane Wohler, 650 704-0669, or Harold Stephenson, 650 856-1125, or visit http://pvpp.org. To host a fun potluck, call Harold or Diane.

The next Pacific Macrobiotic Conference will be held March 22-25 (Thursday through Sunday) in Gilbert, AZ. The conference includes macrobiotic meals and an agenda set by the participants. For information, contact Kaare Bursell, .

Veteran macrobiotic teachers David and Cynthia Briscoe of Macrobiotics America in Oroville, CA have just unveiled a new website, http://www.macroamerica.com, filled with practical information on macrobiotics. They offer a variety of classes online.

For information on chloramine (the disinfectant in our water supply which has replaced chlorine) and its effects on health, plumbing, and the environment, visit http://chloramine.org, the new, informative website of Citizens Concerned About Chloramine (CCAC). Denise Johnson-Kula, president of CCAC, spoke to our group in April 2006.
   
 
Valentine's Celebration!
 
February 12, 2007
 
Lima Bean and Corn Soup

Savory Neatloaf with Mushroom Gravy

Mashed Potatoes and Parsnips

Sweet and Tangy Red Cabbage with Apples

Glazed, Roasted Carrots

Watercress with Lemony Vinaigrette

Sweetheart Chocolate Cake with Raspberry Sauce

Choice of Teas or Grain Coffee

$16

More Dinner Menus...

 
Cooking and Classes
Chef Gary Alinder of the Monday Dinners will share his cooking secrets in two rare Saturday cooking classes (10 AM through lunch) in Palo Alto: February 24, The Joy of Soy will feature delicious foods made using tofu and miso, including entrées, sauces, spreads and dips; March 10, Warming Soups and Stews will feature a California version of Japanese miso soup, Moroccan seitan and vegetable tagine, Middle Eastern lentil soup and more. Classes will be held in the kitchen of The First Baptist Church. To register, see Chef Gary at the Dinners, call 415 552-5449, or email . $45/class, $80/both, or sliding scale.

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 cookbook author, lecturer, and macrobiotic food coach Meredith McCarty has a variety of cooking classes scheduled: in Marin on Saturdays (2-4:30 PM): January 27, February 3, March 10, 17, and 24; in San Francisco on Tuesdays (6:45-9:30 PM): February 6 and March 13. Meredith also leads market tours in Marin; for prices and other details, call 415 381-1735 or visit http://www.healingcuisine.com.

Carolyn Peters caters and teaches cooking classes in San Francisco. Call 415 810-3496.

On Thursday, April 5, Chef Laura Stec and San Jose State Professor Eugene Cordero host The Global Warming Diet, Cool Recipes for a Hot Planet, a presentation and cooking class on how food consumption is contributing to global warming and what we can do about it. Price to be set, 6:30-8:30 PM, register with Whole Foods Market in Los Altos, 650 559-0300. Contact Laura at 650 855-7100 or , http://www.laurastec.com.

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

On February 19, Macrobiotic Counselor and Licensed Acupuncturist Michael Rossoff will speak on The Tao of Change. Change may be the only constant in life, but your ability to adjust and harmonize to change is critical for real health. Often we feel forced to make changes because of crises, but poor decisions more easily happen in these situations. We will explore important ways to make adjustments in a more orderly manner from our natural center of calm, to bring clarity, resolve and empowerment. You will discover which body energies are most crucial for empowering change along with exercise, dietary and acupressure techniques to keep these energies working well. By choosing change, we can learn ways to stay in the flow of our life. This is the art of living in the Tao.  
 
I believe that imagination is stronger than knowledge -
myth is more potent than history -
dreams are more powerful than facts -
hope always triumphs over experience -
laughter is the cure for grief -
love is stronger than death.
Robert Fulghum,
The Storyteller's Creed
Great spirits have always encountered violent opposition from mediocre minds.
Albert Einstein
It's kind of fun to do the impossible.
Walt Disney
   
 
Michael has been involved in macrobiotics, acupuncture, and Chinese medicine for 35 years. He studied macrobiotics with Michio Kushi in the '60s and '70s. In addition to teaching and counseling, he directed various macrobiotic centers in the Washington, D.C. area for 20 years, and published the macrobiotic magazine MacroMuse for seven years in the 1980s.

Michael studied acupuncture in England in the 1970s, and began practicing in 1978. He was the academic dean and a core teacher for three years at Atlantic University of Chinese Medicine, near his current residence of Asheville, North Carolina. Michael has counseled many thousands of people in the U.S., Canada, Europe, and Israel. Visit his website at http://www.michaelrossoff.com.

Join us on March 12 for Celebrating Macrobiotic Living with Julia and Carl Ferré. Julia has just released the 20th Anniversary edition of her best-selling book, Basic Macrobiotic Cooking, which she will have for sale. (Buyers will receive a bonus of Julia's famous sesame brittle, along with a copy of the secret, unpublished recipe.) Julia and Carl will share experiences from their 57 combined years of macrobiotic practice, including working with teachers Herman and Cornellia Aihara, raising and home-schooling four healthy boys, conducting the annual French Meadows Summer Camp, and publishing books and Macrobiotics Today magazine. Join us for an enlightening visit with Julia and Carl!

Julia Ferré is a macrobiotic chef and cooking instructor who trained with Cornellia Aihara beginning in 1980. At Summer Camp, she plans balanced, delicious menus for the ten days of camp, coordinates the children's program, and leads the morning exercise. Carl Ferré began macrobiotic practice in 1975 and has been studying, practicing, and teaching macrobiotic thinking and lifestyle ever since. He is author of Pocket Guide to Macrobiotics, president of the George Ohsawa Macrobiotic Foundation, editor of Macrobiotics Today magazine, and director of the French Meadows camp. He and his son Gus are accomplished bluegrass musicians on several instruments, including guitar, mandolin, banjo, and violin.
Onion Miso
Miso is one of those powerhouse foods, full of vitamins, minerals, and enzymes reported to support health in many ways. Here is a recipe that Cornellia Aihara introduced to me that utilizes miso in a way other than miso soup. It combines with oil and onion to produce a hearty condiment-style vegetable dish that is warming for cool days, strengthening for late winter and early spring months, and complementary to fried polenta or cooked udon noodles. Serve with grain and a green vegetable dish for a full meal. Yield: 3 cups.
  • 2 tsp sesame oil
  • 4 medium onions, thin crescents, 6 cups
  • 1/4 tsp sea salt
  • 2 Tbsp water
  • 3 to 4 tsp soybean, barley, or rice miso
Heat oil in pan. Sauté onions with sea salt until transparent, 1 to 2 minutes. Add water. Cover and bring to a boil. Simmer over low heat until tender, 10 to 15 minutes. Add miso in small pats on top of the vegetables. Cover and simmer 5 minutes to soften miso. Stir miso into the vegetables. For variety, add finely minced ginger root or garlic to sauté with onion.

by Julia Ferré


Carl and Julia Ferré with Mike Chen at French Meadows Macrobiotic Summer Camp.
Carl and Julia Ferré with Mike Chen at
French Meadows Macrobiotic Summer Camp
(photos by Gerard Lum)
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.

Back Issues of the Newsletter and Menus: Click here.

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