Peninsula Macrobiotic Network Newsletter  
Number 146 February / March 2011 Peninsula Macrobiotic Community

to the
of the
Peninsula Macrobiotic Community
in Palo Alto,

For information on our organization, click on About Us.

Macro Chef's Blog

green onions
     Join the fun 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 (map)
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, February 14
Julie Ong speaks on Cooking According to the Seasons: A Tantric Perspective.
Monday, March 7
Carl Ferré speaks on Acid Alkaline Essentials.
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 generously to our Fundraising Drive! If you would like to support the Peninsula Macrobiotic Community (PMC), tax-deductible donations are accepted in any amount; $10/year is suggested to support the newsletter. To contribute by mail, write checks to "Peninsula Macrobiotic Community" and mail to
Peninsula Macrobiotic Community Fundraising
c/o Gerard T. Lum
101 E. Middlefield Road #9
Mountain View, CA 94043-3864
Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks; for details, visit For information or to host a potluck, call John Cabrera at 650 799-7186.

Monday Dinner regular Al Lampell, teacher of A Course in Miracles® and a mediator with the County of Santa Clara, teaches his Communications Seminar on Saturday, February 12, 9 AM - 5 PM, at the County of Santa Clara, 2310 N. 1st St. Suite 104, San Jose, $65 suggested donation. Contact Al at 408 296-0567

Chef Gary Alinder has started a blog at Tune into Gary's views on a variety of subjects including food and health, and leave your comments! He has also posted a recipe archive which includes soups; main dishes; sauces, gravies, and dressings; and desserts and snacks.

The North Bay Macrobiotic Potluck Group usually meets the first Sunday of each month in Santa Rosa, contact Stephen Starkweather ( ), 707 542-9739,

Barb Jurecki-Humphrey passed away on December 16, 2010. She was a macrobiotic cook and Feng Shui practitioner who spoke several times to our group, a beloved teacher at French Meadows Summer Camp, and a dear and loyal friend to many. Visit Barb's memorial website at 
Spring Equinox Celebration
March 21, 2011
French Onion Soup with Herbed Croutons

Rice and Barley Pilaf with Mushrooms and Spring Vegetables

Chick Pea, Seitan and Roasted Veggie Casserole

Marinated Cucumber Salad

Mixed Green Salad

Chocolate Chip Cookies

Grain Coffee

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.

By popular demand, Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty teaches the first of her current series of Saturday cooking classes in Palo Alto on March 19, Macrobiotics: Sensational Seasonal Cuisine, 2-4:30 PM, $50/class. For a pdf file describing the class and menu in detail, click here. To register, contact Judy Serebrin at 650 364-1659 (home) or 415 215-2066 (cell) or For other activities by Meredith including events in Marin, visit or call 415 272-5525.

For information on macrobiotic activities in the East Bay, contact Macrobiotic Health Counselor Michelle Nemer in El Cerrito, 510 527-4367 or  She currently teaches a Health Renewal with the Seasons Workshop every Thursday night from 7-9:30 pm in Oakland. Each workshop is designed around a seasonal theme, and includes self-massage, diagnosis, and macrobiotic healthcare, along with dessert and tea. Also, she offers individualized counseling, cooking sessions, and other services by appointment. Cooking classes are planned for the spring.

Macrobiotic Counselor Julie Ong teaches macrobiotic cooking classes and does macrobiotic consultations in San Francisco; visit or call 415 312-0241.
The way of the creative works through change and transformation, so that each thing receives its true nature and destiny and comes into permanent accord with the great harmony: this is what furthers and what perseveres.
I Ching
The moment you have in your heart this extraordinary thing called love and feel the depth, the delight, the ecstasy of it, you will discover that for you the world is transformed.
J. Krishnamurti
There are two kinds of fools: One says, This is old therefore it is good. The other one says, This is new therefore it is better.
William Ralph Inge
Being deeply loved by someone gives you strength; loving someone deeply gives you courage.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On February 14, Valentine's Day, macrobiotic counselor Julie Ong will speak on Cooking According to the Seasons: A Tantric Perspective. The root word "tantra" means "to stretch or continue without break," a symbolic union with universal energy. Embracing nature in the present moment is how you cultivate your connection with the universe. This pathway of coming into union with nature and universal energy is a means of achieving enlightenment in the Tantric sense. The best part is, your meridians (energy pathways) begin to open as blockages are dissolved, bringing organ systems back into balance to create a healthy long life.

By viewing food preparation as a sacred ritual, you can use loving intention to improve the quality of food for healing. Cooking according to the seasons helps you strengthen your relationship with nature and universal forces. These universal forces are also known as intuition or inner guidance. Using the art of cooking, you can connect with your intuition to become whole in body, mind, and spirit and begin the process of healing from the inside out. Benefits include improved sexual health, greater emotional stability, radiant complexion, higher levels of immunity, fewer doctor trips, and more abundant joy!

By cooking according to the seasons, you can begin changing your life by attaining that subtle balance of nutrients and energies that nourish you, body and spirit, and connect you with the natural world.

Author of the recently published The Everything® Guide to Macrobiotics, Julie is a certified Natural Chef, Macrobiotic Counselor (a level four graduate of the Kushi Institute), and Spiritual Life Coach. She is passionate about coaching her clients from the wholistic view of macrobiotics, to nurture the self and engage the transformative process of developing one's own intuition and spirituality. Visit her website

On March 7, Carl and Julia Ferré join us in an evening of Acid Alkaline Essentials. Carl worked closely with Herman Aihara on his groundbreaking work on acid and alkaline in the 1980s, and continues to work on understanding acid and alkaline for optimum health. Carl's presentation will focus on the three most important things to know about acid and alkaline. Armed with these concepts, one can easily figure out which foods are acid forming and which are alkaline forming. Julia, who did a presentation last year on Working with Energy for Healing, will accompany Carl and be available for energy work while here.

Carl began macrobiotic practice in 1975 and has been studying, practicing, and teaching macrobiotic thinking and lifestyle ever since. Carl will have copies of his books Acid Alkaline Companion (recently published) and Pocket Guide to Macrobiotics. He is president of the George Ohsawa Macrobiotic Foundation, editor of Macrobiotics Today magazine, and director of the French Meadows summer camp. He enjoys playing music and hiking in his spare time.

Julia is a level 3 Reiki practitioner, a graduate of the Sylvia Browne Hypnosis Training Center, and a macrobiotic chef and cooking instructor who trained with Cornellia Aihara beginning in 1980. Julia will have copies of her new cookbook, French Meadows Cookbook, along with her classic, Basic Macrobiotic Cooking. She works with Carl at the George Ohsawa Macrobiotic Foundation, specifically working on Macrobiotics Today and helping conduct the annual French Meadows camp (July 9-17, 2011). For more information, visit their website  
Dinosaur Kale with Shiitake Mushrooms and Garlic
Makes 2-3 generous servings, depending on the size of the bunch of kale you buy.

From Chef Gary Alinder: I've come to like this ancient and widely-eaten member of the cabbage family quite a lot. Dinosaur kale, aka dino or lacinato kale or, in Italian, cavalo nero, has the advantage of being cold hardy and standing up well to shipping and storage. If you trim out the firm stems and cut the leaves finely, you can cook it until tender while preserving most of the great color and flavor. Here's a quick and tasty way to cook dino, or any other kale for that matter:

Choose a bunch that is fresh looking, with not-so-large leaves, deep green in color with an almost blue-ish cast. Wash the kale and cut out the center stem, unless the kale is exceptionally young and tender. You can save these stems for soup. Trim the larger leaves in half lengthwise and cut across into ½" strips. In addition you will need:
  • 5 or 6 fresh shiitake, crimini or button mushrooms, rinsed and thinly sliced
  • 2-3 cloves garlic, peeled and chopped
  • 2 teaspoons oil (this may seem like a lot, but much of it will stay in the pan)
  • ½-1 teaspoon soy sauce
  • 1 teaspoon mirin (optional-but good)
  • a little sprinkle of salt
  • 1/2 teaspoon lemon juice (also optional)
Heat a wok or large sauté pan until very hot. Add the oil, mushrooms, garlic, and a little pinch of salt, sauté, stirring constantly 3-4 minutes. Add the kale, stir fry a minute or two more. Add a tablespoon of water, the soy sauce and mirin, cover and steam for 3-4 minutes. Remove cover, check for seasoning and doneness. Finish with a tiny extra sprinkle of soy sauce and the lemon juice, if you like. Enjoy!

More recipes by Chef Gary Alinder are available on his blog
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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