Peninsula Macrobiotic Network Newsletter  
Number 126 October / November 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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     Some of the dedicated superheroes who put on the Gourmet Vegetarian Dinners in Palo Alto

 
 
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, October 22
Julie Bennett and Frits Levenbach present Aikido for Fun, Fitness and Health.
 
Monday, November 5
Patricia Becker and Gerard Lum host The Magic and Mystery of Macrobiotics: Sharing and Questions.
 
Monday, November 19
Thanksgiving Theme Dinner. Early Reservations advised! Call 650 599-3320.
 
   
 
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.

Every Monday night, a collaborative miracle takes place in Palo Alto! Besides healthful and delicious food, each Gourmet Vegetarian Dinner provides networking in a vibrant community, support for those seeking a healthier lifestyle or dealing with a serious condition, education in macrobiotic and other health areas, and a firsthand taste of The Great Life. We have found a formula which has produced magic for 20-1/2 years now!

Your help is needed to support our organization. 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. (To help with fundraising, contact any Board member.)

Congratulations to Assistant Chef Chuck Collison, who accepted a position in the Berkeley Public School System, teaching healthy cooking to students. Unfortunately, his new position precludes his cooking at our Monday Dinners--our loss is Berkeley's gain, and we wish Chuck all the best for his years of dedicated service to our community!

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks; for details, visit http://pvpp.org. To host a potluck, call Diane Wohler at 650 704-0669, or Harold Stephenson at 650 856-1125.

The North Bay Macrobiotic Potluck Group usually meets the first Sunday of each month in Santa Rosa, contact Stephen Starkweather (), 707 542-9739, http://www.northbaymacro.org.

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.
   
 
Thanksgiving Celebration
 
November 19, 2007
 
Sparkling Fruit Punch

Kuri Squash and
White Bean Soup

Tofu "Turkey" Loaf with
Creamy Mushroom Gravy

Wild and Brown Rice Stuffing

Glazed Peas and Carrots

Green Beans with
Caramelized Shallots

Cranberry-Orange Chutney

Mixed Green, Asian Pear and
Pomegranate Salad with
Pear Vinaigrette

Pecan Squares with
Rice Dream Ice Cream

Assorted Teas

$22 Sitdown, $20 Takeout

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.

Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty offers two cooking classes in Oakland (Saturday 3-5:30 pm, Manzanita Restaurant) and Mill Valley (Tuesday 6-8:30 pm, Homestead Valley Community Center):
· Native Harvest Dinner (Oct 13 and 16)
· Holiday Feast with Organic Wine Tasting (Nov 17 and 20)
$50/class, information at http://healingcuisine.com, 415 381-1735.

Meredith also offers two Thursday lectures at the Mill Valley Community Center (6:45-8 pm):
· Diet and Cancer (Oct 11)
· Diet and Diabetes (Nov 8)
$20/lecture, register at http://www.millvalleycenter.org, 415 383-1370.

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

On October 22, Julie Bennett and Frits Levenbach of Sierra Aikido will present Aikido for Fun, Fitness and Health. Aikido is one of the few non-competitive, non-confrontational martial arts with cooperative paired practice. Sierra Aikido provides enjoyable, well-rounded exercise, accessible to people of all physical abilities and ages, 5 to 70+. Sierra Aikido takes a holistic approach to each person's physical and emotional development and emphasizes safe, smooth and low-impact movements, integration of mind and body, adjusting to partners' movements, and moving the entire body naturally.

Sierra Aikido is a nonprofit corporation for community outreach, focused on health, wellness and education. Julie and Frits share a broad perspective from a lifetime of international living and travel, and have a strong interest in community integration and intercultural exchange. A Stanford graduate, Julie served as a Peace Corps volunteer teacher in Ethiopia, and taught English as a Second Language locally for 20 years. She has been practicing Aikido for the past 15 years. Frits studied and worked in Japan for eight years, and is fluent in Japanese; he also lived and worked in other parts of Asia for seven more years. He began Aikido at Tokyo University in 1964 and has 20 years of experience to date. Frits has B.A. and M.A degrees in economics and political science from Rutgers, and did postgraduate research at the U. of Michigan and Tokyo University.  
 
The secret of Aikido is to harmonize ourselves with the movement of the universe and bring ourselves into accord with creation itself.
Ueshiba Morihei
("O-Sensei")
(1883-1969)
Founder of Aikido
We're so engaged in doing things to achieve purposes of outer value that we forget that the inner value, the rapture that is associated with being alive, is what it's all about.
Joseph Campbell
See simplicity in the complicated. Achieve greatness in little things.
Lao-Tzu
   
 
On November 5, former Dinner Manager Patricia Becker and current Newsletter Editor Gerard Lum will host The Magic and Mystery of Macrobiotics: Sharing and Questions. Join us for an informal community gathering, deliberately designed for more participation than our usual monthly lecture. Each person will have the opportunity to introduce him/herself. If you have experience with macrobiotics, we ask that you also share something like a health benefit you've experienced, a tip that others would find useful, or a favorite recipe or book. If you are new to macrobiotics, you can ask questions, share the reason for your interest, or simply listen. The idea is to share our knowledge and experiences, draw upon the group wisdom, build connections within our community--and have fun!

Patricia Becker studied macrobiotics at the International Macrobiotic Institute in Kiental, Switzerland and is passionate about organic gardening and growing healthy food. She is the manager of Common Ground Organic Garden Supply and Education Center in Palo Alto. Gerard Lum has been Newsletter Editor since 1990, sets up speakers for the PMC, maintains the website, and photographs for Macrobiotics Today magazine. He currently works as a website designer.
Tofu Herb Aioli--Asian Style
Tofu is a versatile food. Here it is blended to create a wonderfully flavorful sauce or dip.

Ingredients:
  • 1 pound firm tofu (or medium)
  • 1 T ground coriander
  • 1 teaspoon ground ginger(or 1/2 teaspoon minced fresh)
  • juice of one lime
  • 1 bunch scallions, chopped
  • 1/2 bunch cilantro (leaves)
  • 1/2 cup basil leaves
  • 1/4 cup mint leaves
  • 2 teaspoons salt
  • 2 T olive oil
Steps: blend tofu in blender or processor with all ingredients. You can mix and match flavors by adding or leaving out herbs. Can be used as a dip or spread.

Tofu Sour Creme
  • 12 or 16 oz. soft or medium tofu (not silken)
  • 1/4 cup fresh lemon juice
  • 1-2 garlic cloves
  • 1 T soy sauce
  • 1 T mirin
  • 1 T sweet miso (white)
  • 1 teaspoon ginger juice
  • 1 T olive oil
Steps: blend tofu with all the ingredients in a blender or Cuisinart. Adjust desired consistency with water or lemon juice.

recipes by James Holloway
Community Connection
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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