Peninsula Macrobiotic Network Newsletter  
Number 123 April / May 2007 Peninsula Macrobiotic Community

to the
of the
Peninsula Macrobiotic Community
in Palo Alto,

For information on our organization, click on About Us.

     Learning from the Master of the last 20 years

May 7: Twentieth Anniversary Celebration!
Please join us on Monday, May 7 for our Twentieth Anniversary Celebration! Dinner will be served at 6:30 pm, followed by a special anniversary program beginning about 7:45 pm.
Twentieth Anniversary Dinner
Chefs Gary Alinder, Chuck Collison, and James Holloway
Sparkling Fruit Punch
Potato-Leek-Corn Chowder
Basket of Breads with Miso-Tahini Pâté
Wild Rice-Mushroom Pastry with Creamy Mushroom Sauce
Steamed Asparagus "Hollandaise"
Mashed Carrots and Sweet Potatoes Scented with Cinnamon and Ginger
Radicchio, Romaine, Radish Salad with Italian Dressing
Lemon Bars with Raspberry Sauce
Chicory Grain Coffee

Dinner Details:
  • Monday, May 7, 6:30 pm
  • $18 for special anniversary dinner
  • The First Baptist Church, 305 North California Avenue at Bryant, Palo Alto, 1/4 mile East of Alma and the California Avenue Caltrain Station
  • Call 650 599-3320 to reserve, early reservations advised; the usual deadline of 9:30 am on Monday morning may be too late.
Twentieth Anniversary Program
Please stay for the program and celebrate with us, beginning about 7:45 pm!
  • Standup comedian Ronald E. Koetzsch will show us how Any Idiot Can Make You Laugh and I Can Prove It.
  • Dancing to music assembled by DJ Loni Parker (aka Ilona Pollak, former Dinner Manager)
  • Donations accepted for the anniversary program but not required--join in the fun and celebrate!
About Ronald Koetzsch
Ronald E. Koetzsch has a B.A. from Princeton University and a Ph.D. in History of Religions from Harvard University. He has taught at the secondary school and college levels and has been a senior instructor at the Hurricane Island Outward Bound School for over twenty years. For many years he was senior writer at the East West Journal (now Natural Health magazine). He is founding and current editor of Renewal: A Journal for Waldorf Education and is a teacher at Rudolf Steiner College in Fair Oaks, California.

He is author of the following books:
  • Parent's Guide to Alternative Education
  • Macrobiotics Yesterday and Today
  • Macrobiotics Beyond Food: A Guide to Health and Well-Being
Ron is also a standup comedian who performed on Sandy Pukel's Taste of Health cruise earlier this year.

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, April 23
Laura Stec speaks on The Global Warming Diet.
Monday, May 7
20th Anniversary Celebration and Program!
Monday, May 14
Dr. Lawrence Kushi speaks on Macrobiotics and Medical Research.
Monday, May 28
Memorial Day, No Dinner
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.

On May 11, 1987, Chef Gary Alinder cooked a Gourmet Vegetarian Dinner for the Peninsula Macrobiotic Community, at St. Bede's Church in Menlo Park. That first cooking gig marked the start of a regular Monday Dinner event--along with its associated friendships, educational activities, and community--which has kept on going well beyond 900 times. Join us on May 7 to celebrate our remarkable 20th Anniversary! Planning is underway for the celebration.

The 38th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 21-29 in the Tahoe National Forest. For info on one of the premiere macrobiotic events and best vacations anywhere, visit gomfcamp/fmsc, pick up a brochure at Dinner, or call 800 232-2372.

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks. On Sunday, April 22, 6:30 PM, Richard Cabrera will host in Palo Alto, call 650 321-4978 for directions. For information on the Sunday, May 20, 6:30 PM potluck in Palo Alto, call Diane Wohler, 650 704-0669, or visit To host, call Diane or Harold Stephenson, 650 856-1125.

Monday Dinner regular Al Lampell leads a Parenting Skills Seminar on six Wednesdays, April 25 - May 30, 7:30 - 9:30 PM, $225/person or $325/couple. Free introductory lecture on April 18, 8:00 PM, Santa Clara County Office of Human Relations, 1880 Pruneridge Ave., Santa Clara, sponsored by the County of Santa Clara. Contact Al at 408 296-0567 (email: ), Coming September 7-9: Relationship Seminar in Los Gatos.

Lynda Mathé, a regular at our Monday dinners for several years, passed away on March 4 after a battle with cancer. She was a regular for many years at the French Meadows Summer Camp where she led the morning yoga. A graduate and former faculty member of the Shiatsu Education Center in NYC, Lynda maintained a private shiatsu practice, and was a versatile teacher of many subjects including shiatsu, acupressure, yoga, dance, junior high school, and English as a second language. Most recently she was the LifeLong Learning Coordinator of the 50 Plus Program for San Mateo Adult Education. A memorial service is planned for May 19; contact Susanne Jensen, 415 661-4764 (email: ).

Veteran macrobiotic teachers David and Cynthia Briscoe of Macrobiotics America in Oroville, CA have just unveiled a new website,, filled with practical information on macrobiotics. They offer a variety of classes online.
20th Anniversary Celebration!
May 7, 2007
Sparkling Fruit Punch

Potato-Leek-Corn Chowder

Basket of Breads with Miso-Tahini Pâté

Wild Rice-Mushroom Pastry with Creamy Mushroom Sauce

Steamed Asparagus "Hollandaise"

Mashed Carrots and Sweet Potatoes Scented

with Cinnamon and Ginger

Radicchio, Romaine, Radish Salad with Italian Dressing

Lemon Bars with Raspberry Sauce

Chicory Grain Coffee


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 cookbook author, lecturer, and macrobiotic food coach Meredith McCarty teaches cooking classes and leads market tours in Marin; call 415 381-1735 or visit

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

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. Thursday, April 5, 6:30-8:30 PM, $40, register with Whole Foods Market in Los Altos, 650 559-0300. The class repeats on April 26, 7-9 PM, at a home in Palo Alto, register with Laura at 650 855-7100 (email: ),

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

On April 23 (the day after Earth Day), Chef and Caterer Laura Stec will speak on The Global Warming Diet. She is collaborating with Dr. Eugene Cordero, San Jose State Professor of Meteorology, on a book of the same name (for release later this year). Laura will share their research into how our industrial-agricultural food system affects global warming and, in turn, how climate change will affect the food system. She will show us how everyday food choices can have a positive effect on our environment, and give us some simple tips on how to cook global-cooling cuisine.  
Don't ask so much what the world needs. Go out and do what makes you come alive, because what the world needs most are people who have come alive.
Howard Thurman
Without passion man is a mere latent force and possibility, like the flint which awaits the shock of the iron before it can give forth its spark.
Henri Frédéric Amiel
There is a boundary to men's passions when they act from feelings; but none when they are under the influence of imagination.
William Blake
Laura Stec is a classically trained chef and caterer with more than 24 years of experience, specializing in seasonal, local, organic, and whole (SLOW) foods. Laura trained at the Culinary Institute of America, the School of Natural Cookery, and the Vega Macrobiotic Center. She has worked at Bay Area restaurants, taught at cooking schools, and is a Culinary Health Educator for the weight loss, Lifestyles, and other programs at Kaiser Permanente Medical Center. Laura offers a unique perspective on the role our diets play in personal and planetary health, and enjoys turning students on to the artistry and energetics of healthy cooking. For more on Laura, visit

On May 14, Dr. Lawrence Kushi will speak on Macrobiotics and Medical Research. Lawrence H. Kushi, Sc.D., is the Associate Director for Etiology and Prevention Research, Division of Research, Kaiser Permanente. His research interests have focused on the role of food and nutrition in the development and prevention of coronary artery disease and breast and other cancers, and he is currently the Principal Investigator of two NIH-funded prospective cohort studies. One of these is examining the role of genetic and environmental factors in development of early puberty in a study population of over 400 girls. The other is examining lifestyle and genetic factors in breast cancer prognosis, with the aim of enrolling and following the experience of several thousand participants.

Dr. Kushi graduated from Amherst College and the Harvard School of Public Health, and has held research and faculty positions at the Fred Hutchinson Cancer Research Center, the University of Washington, the University of Minnesota, and Columbia University, where he is currently an Adjunct Professor.

He is the son of Michio and Aveline Kushi, who came to the United States after studying macrobiotics with George Ohsawa. They have been prominent in working for peace and spreading macrobiotics worldwide, through their teaching and writing of numerous books.
Macaroni and "Cheese"
  • 8 oz. elbow macaroni noodles cooked al dente, drained
"Cheese" sauce:
  • 1 lb. firm tofu, drained and crumbled
  • 2 T. soy milk or more, as needed
  • 1-2 T. white miso
  • 2 T. olive oil
  • 1 T. nutritional yeast
  • umeboshi vinegar, salt, and pepper to taste
  • 6 oz. shredded soy cheese (note that some varieties contain dairy, others are vegan)
  • 1 small onion, peeled, sliced, sautéed in olive oil until tender (optional)
Place the tofu, miso, olive oil, nutritional yeast, onion, a dash of umeboshi vinegar, half the soy cheese, a little sprinkle of salt and pepper in a food processor and process until smooth and creamy, adding the minimal amount of soy milk needed to accomplish this. Check seasoning. Add more miso, ume vinegar, salt and pepper as needed.

Pour sauce ingredients and noodles into an oiled 8"x10" oven pan, thoroughly mix together, then smooth. Top with remaining soy cheese, cover with foil and bake 25 minutes. Remove foil (pour a little soy milk around the edges if they appear to be drying out), bake an additional 15 minutes or until golden brown and slightly crusty on top.

by Gary Alinder

After presentation on February 19, The Tao of Change
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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