Peninsula Macrobiotic Network Newsletter  
Number 147 April / May 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, April 18
Passover Holiday, No Dinner
Monday, April 25
Susanne Jensen and Michael Bauce speak on Cooking with Kids in Schools.
Monday, May 9
24th Anniversary Dinner and Celebration!
Monday, May 16
Bob Ligon speaks on Moving to a Healthy, Macrobiotic Way of Eating.
Monday, May 30
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 repeated itself well past 1000 times. Join us on May 9 to celebrate our remarkable 24th Anniversary!

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.

Veggielution, a nonprofit community farm seeking to create a sustainable food system in San Jose, will hold their Avant Garden 2011 fundraiser on Friday, April 15, 7-10 pm, $10. Devour a variety of farm fresh treats prepared by Laura Stec, local author and chef extraordinaire, plus four other talented local chefs, and enjoy a silent art auction, featuring farm-inspired art produced by visionary local artists. Kaleid Gallery, 88 South Fourth St. (at San Fernando), Downtown San Jose. Info:

The 42nd Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation (G.O.M.F.), takes place July 9-17 in the majestic Tahoe National Forest. Teachers include Lino Stanchich, Bob Carr, Ronald Koetzsch, PhD, Bob Ligon, Sheri DeMaris, Laura Stec, Carl and Julia Ferré, Bhumi Russell, Mike and Maria Chen, Mary Lore, Kerry Loeb, Karen Garvey, Shirley Tung, Michael Bauce, Lenny Rubin, and Christy Morgan. Delicious macrobiotic meals are prepared by Packy Conway, Susanne Jensen, and staff over wood fires. Also included are children's activities, campfires, cooking demos/classes, hikes, volleyball, variety show, and more—for a truly unforgettable experience!

Fees are $890/adult (member of G.O.M.F.), $450/youth aged 3 to 18; discounts of $50 (adult) and $25 (youth) for full payment by May 15. Membership in the G.O.M.F. costs $35/family; the camp fee for a non-member is $990/adult. Partial stays and work exchange are possible. For information, call Carl Ferré at 800 232-2372, pick up a camp brochure at Dinner, or visit

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,  
24th Anniversary Celebration
May 9, 2011
Basket of Breads with
Creamy Herbed Tofu Spread

Saffron-Mushroom Broth with Leeks and Potatoes

Asparagus-Roasted Cauliflower Tofu Quiche

Spring Veggie Pilaf

Minty Sugar Snap Peas with Pearl Onions

Mixed Green Salad with
Ginger-Citrus Vinaigrette

Lemon Cake with Coconut Cream and Raspberry Coulis

Selection of Teas


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.

For cooking classes, lectures, and related activities by Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty, visit or call 415 272-5525. Meredith plans to teach her popular cooking classes on the peninsula later this year.

For information on macrobiotic activities in the East Bay, contact Macrobiotic Health Counselor Michelle Nemer in El Cerrito, 510 527-4367 or She will teach Healing Essentials & Health Renewal Workshops on Thursday nights: April 7, 21, 28, and May 5, 12, 19, and 26; from 7-9:30 pm in Oakland, $30. Each workshop is designed around a seasonal theme, and includes self-massage, diagnosis, and macrobiotic healthcare, along with dessert and tea. Also, she offers cooking classes and workshops on Saturdays: April 9 and 30, and May 21 and 28, $50.

Macrobiotic Counselor Julie Ong teaches macrobiotic cooking classes and does macrobiotic consultations in San Francisco; visit or call 415 312-0241.
When things are in total disarray, play with joyful children.
Zen Proverb
I hear and I forget.
I see and I remember.
I do and I understand.
The great path has no gates; thousands of roads enter it.
Zen Proverb
Great works are performed not by strength, but by perseverance.
Samuel Johnson
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On April 25, we will host a special presentation, Cooking with Kids in Schools. Since 1999, teachers Susanne Jensen and Michael Bauce have been giving cooking classes in elementary and middle schools in Berkeley, as part of the California Nutrition Network (CNN) funded by the USDA. When children are actively participating in fun activities ranging from growing food in the garden, to cooking in the kitchen, to eating with friends and family, they are more open to discovering and adopting healthful foods and habits of healthy living that are likely to stay with them for the rest of their lives. If you have children or are curious about how to create excitement and enthusiasm for whole grains, vegetables, and other nutritious foods, you will be inspired by this presentation. Included will be two short video clips from Susanne's and Michael's cooking classes in Berkeley.

Susanne Jensen began studying macrobiotics in the early 1980s at the Kushi Institute, where she was asked to become a cooking teacher. A yearning to become a yoga teacher brought her to San Francisco in 1988, where she continued her cooking activities including a macrobiotic take-out service for eight years. She also taught cooking out of her home, at the Macrobiotic Cafe in Oakland and the College of Marin, and at special programs in Europe and Australia. For 10 years she has been a co-head chef at the annual French Meadows Summer Camp. She currently teaches cooking to students at Willard Middle School in Berkeley, and is raising a teen-aged daughter. (For more on Susanne, see Making a Difference Through Cooking, An Interview with Susanne Jensen.)
YouTube video: willard's iron chef

Michael Bauce has studied macrobiotics since 1988. He was a main chef at both the Macrobiotic Grocery and Learning Center (1990-1995) and Manzanita Restaurant (2006-2009) in Oakland, CA. He has conducted private and group cooking classes at youth centers, schools, senior centers, summer camps, hospitals, and Farmers' Markets. Michael has been a CNN cooking teacher since 1999 and is currently teaching at Thousand Oaks Elementary School in Berkeley. He has two sons who were raised macrobiotically, 25 and 21. Michael is available for consultations
YouTube video: Cooking with Thousand Oaks Kids
Interview: Michael Bauce on cooking in schools (mp3, 2:00)

On May 16, practitioner of Traditional Chinese Medicine Bob Ligon will speak on Moving to a Healthy, Macrobiotic Way of Eating. Macrobiotic teachings regarding food selection and preparation can be confusing and off-putting. Strange sounding foods and a myriad of cooking techniques, not to mention complex theory, can be discouraging, especially for someone new to macrobiotics who may have health concerns. This presentation will be a how-to discussion of moving to a healthy, macrobiotic way of eating and living, maintaining it in our modern, fast-paced lifestyles, and adapting and changing when appropriate. Topics covered will include: the energetics of food according to macrobiotics, menu planning, food selection, food preparation techniques, and the aesthetics of eating. The presentation will be guided by your questions on starting and personalizing a health-promoting practice of macrobiotics.

Bob Ligon worked at the Vega Study Center and George Ohsawa Macrobiotic Foundation from 1989-1993, was the editor of Macrobiotics Today from 1992-2000, and is a lecturer and counselor at the annual French Meadows Macrobiotic Summer Camp. He studied acupuncture and herbology, graduating from Pacific College of Oriental Medicine in San Diego in 1998. He integrates his knowledge of macrobiotics and Chinese Medicine in his diet, lifestyle counseling, and life coaching. Currently, Bob practices Traditional Chinese Medicine in Akron, Ohio and does counseling and life coaching by phone. He can be reached at 330-696-3385 for telephone appointments.  
Shepherd's Pie
Susanne Jensen's cooking students loved making this dish for St. Patrick's Day, which serves 6-7. An occasional dish featuring potatoes is a pleasant change from the usual grains of macrobiotics; the mashed potatoes are especially appealing to children.

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2 carrots, large dice
  • 2 stalks celery, diced
  • 1 turnip, large dice
  • 1 small rutabaga, large dice
  • 1/3 of a medium size cabbage, sliced
  • 1 tablespoon chopped fresh herbs
  • 2 cups vegetable broth
  • 1 ½ teaspoon salt
  • A dash of pepper
  • 2 tablespoons arrowroot or kudzu dissolved in 4 tablespoons water
  1. In a large pot heat olive oil and add onion and garlic. Sauté for 4-5 minutes
  2. Add carrot, celery, turnip, and rutabaga and sauté for 4-5 minutes.
  3. Add cabbage, fresh herbs, vegetable broth, salt and pepper and bring to a boil.
  4. Reduce heat to low and simmer for 10-15 minutes.
  5. When vegetables are tender add dissolved arrowroot or kudzu, stir and cook until liquid has thickened.
  6. Pour vegetables into an oiled baking pan, cover with mashed potatoes, sprinkle a little olive oil on top and put in oven to broil for 5-6 minutes, or until the top has browned.
Mashed Potatoes
  • 6-7 potatoes, peeled and cut into large chunks
  • water to cover potatoes
  • 1 tablespoon salt
  • 3 tablespoons olive oil
  • 1-2 cups soy milk
  1. Put potatoes in a pot and cover with water.
  2. Add salt and bring to a boil.
  3. Reduce heat to low and simmer for 15-20 minutes or until potatoes are soft.
  4. Drain potatoes, add olive oil, and start mashing.
  5. Add enough soy milk to make the potatoes creamy.
Contributed by Susanne Jensen

Oatmeal-Dried Fruit Cookies
  • 2 cups rolled oats
  • 1 cup whole wheat flour
  • 1/2 cup dried fruit, cut-up small
  • 1/2 cup chopped nuts
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup olive oil
  • 1/4-1/2 cup maple syrup to taste
  • 1 tsp. vanilla
Mix dry and wet ingredients separately. Pour wet into dry and stir until blended. Oil cookie sheets and place dollops of cookie mixture an inch or so apart. Bake at 350 degrees in pre-heated oven for 25 minutes or until done.

Contributed by Michael Bauce  
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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