Peninsula Macrobiotic Network Newsletter  
Number 129 April / May 2008 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.


Earth from space
     Servers at 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, $15
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 21
Earth Day Celebration!  Laura Stec speaks on Beyond the Global Warming Diet, Cool Recipes for a Hot Planet.
 
Monday, May 5
21st Anniversary Celebration and Program!
 
Monday, May 12
Jessica Ruby Hernandez leads Yoga Meets Dance™! Safely explore movement & rhythm in a wildly fun, freeing & playful class!
 
Monday, May 26
Memorial Day, No Dinner.
 
   
 
May 5: 21st Anniversary Celebration with Karaoke!
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 950 times. Join us on May 5 to celebrate our remarkable 21st Anniversary!

Our celebration will feature Karaoke! The last time we did this was in 2004, and it was wild! Call 650 599-3320 by 9:30 am Monday morning, May 5 to reserve your special anniversary dinner ($18). Join in the fun!

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.

The 39th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 11-20 in the Tahoe National Forest. For info on one of the premiere macrobiotic events and best vacations anywhere, visit http://www.gomf.macrobiotic.net/ gomfcamp/fmsc or call 800 232-2372.

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks. For the dates and locations of upcoming potlucks, visit http://pvpp.org or call Diane Wohler at 650 704-0669, or Harold Stephenson at 650 856-1125. Hosts needed!

Monday Dinner regular Al Lampell leads a Parenting Skills Seminar on six Wednesdays, April 2 - May 7, 7:30 - 9:30 PM, $225/person or $325/couple. Innvision Villa, 184 S. 11th St., San Jose, sponsored by the County of Santa Clara. Contact Al at 408 296-0567 (email: ), http://www.conscious-communications.com. Coming September 5-7: Relationship Seminar in Los Gatos.

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.
   
 
21st Anniversary Celebration!
 
May 5, 2008
 
Sparkling Fruit Juice Punch

Spring Green-Potato-Saffron Broth Soup

Tofu "Chicken" Cutlets with
Creamy Sauce and
Herbed Biscuits

Long Grain Brown Rice Pilaf

Minty Sugar Snap Peas with Carrots

Watercress and
Romaine Salad with
Lemony Dressing

Almond Cake with
Chocolate Mousse &
Raspberry Sauce

Choice of Teas

$18

More Dinner Menus...

 
Cooking and Classes
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 three cooking classes at various locations in Marin and Oakland:
· Essence of Spring (Apr 15 and 19)
· Springtime Gourmet (May 17 and 20)
· Italian Dinner Party (Apr 30)
$50 each. For details, visit http://www.healingcuisine.com (Upcoming Events page), or call 415 381-1735.

Also, upcoming lectures by Meredith:
· Diet & Weight Management (Apr 17)
· Diet & Healthy Aging (May 1)
· Diet & Diabetes (May 15)
6:30-8 pm, $25 each, Wood Hall 152, Tamalpais High School, Camino Alto & Miller, Mill Valley, register at http://www.marinlearn.com.

Macrobiotic Chef Julie Ong teaches a macrobiotic cooking class on the first Saturday of every month at Manzanita Restaurant, 4001 Linden St (at 40th), Oakland, 3-5:30 pm, $45, call 415 312-0241 to register, visit http://omkariwholisticliving.com for information.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

Can you help the planet by your food choices?      
Can you help the planet by your food choices? Find out on April 21 from Chef Laura Stec, author of Beyond the Global Warming Diet.    
On April 21 (the day before Earth Day), Chef and Caterer Laura Stec will speak on Beyond the Global Warming Diet, Cool Recipes for a Hot Planet. She is collaborating with Dr. Eugene Cordero, San Jose State Professor of Meteorology, on a book of the same name (for release in Fall 2008). Laura will describe the complex industrial-agricultural food system that has evolved. This system, that we so depend on, is raising greenhouse gases to perilous levels-our modern society has effectively created a "global warming diet."

Laura will then introduce the approach of "global cooling cuisine": eat foods grown close to home, preferably organic, shop at farmers' markets or grow your own, eat more whole grains and vegetables, reduce or eliminate consumption of meat (which takes 10 times more energy to produce than plant-based food), reduce or eliminate packaged and processed foods, and more.

Laura Stec is a classically trained chef and caterer with more than 25 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 http://www.laurastec.com.

   
Those who contemplate
the beauty of the earth
find reserves of strength
that will endure
as long as life lasts.
Rachel Carson
Before I was born my mother was in great agony of spirit and in a tragic situation.  She could take no food except iced oysters and champagne.  If people ask me when I began to dance, I reply, "In my mother's womb, probably as a result of the oysters and champagne - the food of Aphrodite."
Isadora Duncan
 
On May 12, Jessica Ruby Hernandez leads us in Yoga Meets Dance™. Created in 1999 by Beth Rigby, Yoga Meets Dance™ combines the sacred, sensual and silly. It's an emotionally therapeutic synergy of easy Hatha yoga, movement therapy, free dance, guided imagery, music therapy, gentle humor, laughter, community building and meditation; very welcoming of non-dancers. There are no complicated dance steps to learn; in fact, NO experience is necessary as you dissolve stress effortlessly and feel more alive. Deeply relax your body and mind, then soar into an ecstatic, wildly fun dance explosion. Peel away layers of stress effortlessly. The benefits reach well beyond the physical, into the emotional, mental and spiritual realms, restoring a sense of calm and well-being.

Jessica Hernandez is a certified Yoga Meets Dance™ instructor, Certified Hatha Yoga Instructor, and a practicing Yogi for 5 years, having taught people aged 5-77 for the past 4 years. An avid Salsa, Merengue, and Belly Dancer, Jessica brings her joy of dance, music, and therapeutic play to the safe container of her classes.
Mustard Greens and Tempeh with Mustard Dressing
Ingredients:
  • 1-2 bunches mustard greens, washed and sliced widely
  • 1 package tempeh, cut into 1 inch cubes (about 1 cup)
  • 1/2-1 small red onion (optional)
  • 1 inch dry piece kombu sea vegetable
  • Organic, refined safflower oil for deep frying or sesame oil for pan frying
  • unpasteurized, organic shoyu
  • Mirin or rice syrup
  • Prepared yellow mustard (stone ground or Dijon)
  • Rice vinegar
Steps:
  1. Place kombu in small saucepan with 1-2 cups spring or filtered water and bring to a gentle boil.
  2. Add 2 tsp. shoyu and the tempeh, return to a gentle boil.
  3. Lower flame and simmer for 20 minutes.
  4. Remove tempeh and drain thoroughly.
  5. Remove kombu and set aside for another dish. Discard cooking water.
  6. Heat a small cast iron skillet or shallow deep fry pan with safflower oil over a low flame.
  7. Increase heat and drop tempeh cubes into oil to deep fry until golden.
  8. Drain fried tempeh on brown paper bags. Set aside.
  9. Bring a couple of quarts of spring or filtered water to a boil with a pinch sea salt.
  10. Blanche the mustard greens quickly so they are brightly colored and crispy. Drain well.
  11. Mix 3 TB shoyu with 1-2 tsp. yellow mustard, 2 tsp. Mirin and freshly grated red onion. Add dash rice vinegar to taste to make a savory dressing.
  12. Toss the blanched mustard greens with the fried tempeh and dressing. Serve at room temperature.
Variations:
  • Deep fry the tempeh before simmering for a softer, more tender texture.
  • Omit deep-frying of tempeh for a lighter dish.
  • Sauté the mustard greens with simmered tempeh cubes for a richer dish.
  • Add a bit of rinsed, sliced dulse to the dish to make it stronger and more savory.
by Michelle Nemer, macrobiotic counselor and cooking teacher (see Resources)
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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