Peninsula Macrobiotic Network Newsletter  
Number 131 August / September 2008 Peninsula Macrobiotic Community

to the
of the
Peninsula Macrobiotic Community
in Palo Alto,

For information on our organization, click on About Us.

green onions
     Living the great(macro) life(biotic).
Living the great (macro) life (biotic), clockwise from upper left: hike among the wildflowers; Meredith McCarty (center) and friends after her presentation on The Basics of Healthy Eating on June 30; spectacular views of the Tahoe National Forest; 15 campers extend the camp high in Palo Alto on the Monday after Summer Camp; Paul Schmitt working in the camp kitchen.
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, August 11
Joe Deisher leads Our Fifth Annual Summer QiGong Walk and Talk.
Friday, September 7 -
Sunday, September 9
12th Annual Relationship Seminar hosted by Al Lampell in Los Gatos.
Monday, September 15
Dr. Jenny Lee speaks on Five Secrets to Looking and Feeling Young.
Saturday, October 4 -
Sunday, October 5
Ninth Annual World Vegetarian Festival Weekend, San Francisco County Fair Building, Golden Gate Park.
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.

Another glorious French Meadows Summer Camp concluded on July 20! Although camp got off to a tenuous, smoky start due to the wildfires, within a few days the skies returned to their familiar clear blue, and camp was back to normal: meditation, Do-In, Qigong, yoga, chanting, lectures, cooking classes, shiatsu, superb macro meals, variety shows and more, experienced with dear friends in the magnificent Tahoe National Forest. The day after camp, 15 campers still on a mountain high reunited at the Monday Dinner in Palo Alto to prolong the experience, enjoying another superb meal by chef Susanne Jensen with assistance from fellow camp cooks Francine Harper and Paul Schmitt.

The 2009 Camp (July 10-19) will be the 50th Annual Ohsawa-style camp, with special activities planned. To lock in the 2008 price, register by September 1 by calling 800 232-2372. Information about camp is available at the summer camp website.

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 or call Diane Wohler at 650 704-0669, or Harold Stephenson at 650 856-1125. Hosts needed!

Loving, joyful, and fulfilling relationships are achievable! Come experience what wonderful relationships look like and how to achieve them! Monday Dinner regular Al Lampell hosts his 12th Annual Relationship Seminar, the weekend of September 5-7 at the beautiful and serene Presentation Center in Los Gatos, for singles and couples. $325/person (double occupancy) or $400/person (single), includes lodging, all meals, seminar, and materials; without lodging: $260/person. Info:, 408 296-0567, Al is a student/teacher/counselor of A Course In Miracles, a psychological and spiritual study of the human condition.

The Ninth Annual World Vegetarian Festival Weekend takes place Saturday, October 4 and Sunday October 5, 10 AM to 6 PM, at the San Francisco County Fair Building, 9th Avenue and Lincoln in Golden Gate Park. The festival features international vegan cuisine, healthy food demos, live entertainment, children's corner, pet adoption, organic athletes, and more! Speakers include John Robbins, Alan Goldhamer, D.C., Milton Mills, M.D., Steve Blake, ScD, Will Tuttle, Ph.D., Colleen Patrick-Goudreau, Cherie Soria, Meredith McCarty, Howard Lyman, and more. $6 suggested donation; kids, students, seniors with ID free, free to everyone before 10:30 AM. Sponsored by the San Francisco Vegetarian Society, In Defense of Animals, Varnashram, VegNews Magazine, and Living Light International. Information:, 415 273-5481.

The North Bay Macrobiotic Potluck Group usually meets the first Sunday of each month in Santa Rosa, contact Stephen Starkweather (), 707 542-9739,
Late Summer Celebration!
September 15, 2008
Leek and Potato Soup

Millet Croquette with Creamy Corn Sauce

Black Bean Salad

Cabbage-Carrot-Jicama Slaw

Roasted Squash Triangles

Old-Fashioned Cucumber Salad

Walnut Cake

Mint Tea


Dr. Jenny Lee speaks on
Five Secrets to Looking and Feeling Young

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.

Chef Susanne Jensen teaches a cooking class, Making Tempeh, on the evening of August 12 in San Francisco, $25. For details contact Susanne at 415 661-4764.

Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty offers the following:
•  Chef's Demo with Meredith at West Marin Farmer's Market, Sat., Aug. 16, 10-11 am at Toby's Feed Barn, Pt. Reyes Station, CA. Free. For more information, visit
•  a cooking class, Autumn Harvest Dinner Party, in Larkspur (September 23, 6:00-8:30 pm, Redwood High School, 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA, $50, register at, or call (415) 945-3730.) and Oakland (September 27, 3:00-5:30 pm, Manzanita Bakery, 1050 40th St. at Linden, to register send a check to Healing Cuisine, P.O. Box 2605, Mill Valley, CA 94942, or pay on-line at, $50. For details, call 415 381-1735 or visit
•  a lecture on The Basics of Healthy Eating, September 18, 6:30-8 pm, $25, Tamalpais High School, Wood Hall 152, Miller Ave. at Camino Alto, Mill Valley, CA, register at or call 415 945-3730.
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. On August 2, she hosts an all day Macrobiotic Rejuvenation Retreat, $165/person, $300/couple. She will also host a Macrobiotic Summer Camp for Children, with four weekly meetings in August, $120/child. Call 415 312-0241 to register, visit for info.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

Join us on August 11 when local QiGong teacher Joe Deisher will lead us on Our Fifth Annual Summer QiGong Walk and Talk. Originating in the East, QiGong is a system that we can use to train (gong) our internal, metabolic, energies (qi). In its external, or moving aspect, QiGong activates circulation of blood, lymph, digestive juices, and Qi. In its internal, or quiet aspect, QiGong subtly manages the body's various circulations. We will experience both moving and quiet aspects, and work our way towards a balanced, or TaiChi, way of moving in the world.

Joe Deisher went to Japan in 1964 to study the martial art Aikido and the board game Go; during his stay in Japan he discovered macrobiotics and the underlying practices and theories of Traditional Chinese Medicine. By the time he left Japan in 1972 he had begun teaching TaiChi Chuan for health. Joe has continued his transcultural approach to studies in do-it-yourself, good-health care ever since.

On September 15, Herbalist and Licensed Acupuncturist Dr. Jenny Lee will speak on Five Secrets to Looking and Feeling Young. The secrets that determine if we will achieve our full health potential are: 1) stop fad dieting, 2) eat to nourish the body, 3) avoid unnecessary drugs, 4) get the body moving, and 5) get out of pain.

Dr. Lee will also go into detail on the following areas:
  • Metabolism: how sugar and carbohydrates are used by the body
  • The true value of being healthy and fit
  • How the thyroid and hormones tie into weight loss
  • How water, medications, and certain fats play a role in your health
  • How pain limits a person from achieving his/her full health potential.
Born in Taiwan as a fourth generation Chinese Medicine practitioner, Dr. Lee has been exposed to Chinese Medicine and herbs since childhood. She trained in both Western and Traditional Chinese Medicine. Before specializing in Chinese Medicine, she worked for Kaiser Permanente Hospital in the field of Radiologic Technology. She attended the prestigious American College of Traditional Chinese Medicine in San Francisco, and received advanced acupuncture training and graduated from Xuan-Wu Hospital of Traditional Chinese Medicine in Beijing, China. For more information about Dr. Lee and her many other healing interests including energy healing, muscle testing and others, visit her website
YOU can and do make a difference. What you do today, will effect our world tomorrow. I encourage you to make simple changes to your life and diet; ones that will have a profound effect on how you feel emotionally, physically, mentally, and spiritually. This is the time for new beginnings. Together we can work to create a beautiful world for every one of us, for our children, and for the future of this planet.
Melanie Waxman, macrobiotic teacher at French Meadows Summer Camp
Watercress Salad
Serves 2-4 people, preparation time 10 minutes

• 2 cups daikon, finely sliced into matchsticks
• Sea salt
• ½ cup spring water
• 2 fresh shiitake, finely sliced
• 1 tsp shoyu
• ½ teaspoon orange rind
• 1 tsp mirin
• 1 bunch watercress, sliced
• ½ cup sesame seeds, toasted
• 1 tsp umeboshi vinegar
• ½ Granny Smith apple, finely sliced

Place the daikon on a plate. Mix with a little sea salt. Place another plate and weight on top of the daikon. Leave for about 15 minutes.

Place the water, shiitake, shoyu, orange rind, and mirin in a pan. Cover with a lid. Bring to a boil and simmer about 10 minutes. Add the watercress and cook a further 30 seconds. Remove and place on a serving plate.

Grind the sesame seeds to a fine powder and add the umeboshi vinegar. Place the shiitake, blanched watercress, and sliced apple in a serving dish. Add the pressed daikon and sesame seeds. Toss gently and serve.

by Melanie Waxman, author of Eat Me Now! Healthy Macrobiotic Cooking for Students and Busy People

From Melanie's website,

For the past 27 years, I have embraced a macrobiotic lifestyle, which is based around a diet of whole, organic, living foods; grains, beans, vegetables, sea vegetables, fruits, seeds, and nuts. This delicious and natural way of eating has given me the strong foundation to enjoy an active and adventurous life...

I am also a mother and have given birth to seven fantastic children; 5 girls and 2 boys...

Gentle Blessings

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.

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