Peninsula Macrobiotic Network Newsletter  
Number 150 October / November 2011 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.

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
 
Saturday, October 1 - Sunday, October 2
The 12th Annual World Vegetarian Festival Weekend, San Francisco County Fair Building, Golden Gate Park. Information: http://www.sfvs.org/wvd.
 
Monday, October 3
Bob Ligon speaks on Getting Unstuck.
 
Monday, November 14
Michael Rossoff speaks on Ten Easy Steps to Greater Health Through Macrobiotic Principles.
 
Saturday, November 19
Meredith McCarty teaches a cooking clas in Palo Alto, A Vegan/Macrobiotic Thanksgiving Feast.
 
Monday, November 21
Thanksgiving Theme Dinner. Early reservations advised!
   
 
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 24-1/2 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. 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
Donations, including $10 amounts to support the newsletter, are tax-deductible, as the PMC is a nonprofit. (Have a fundraising idea? Share it with any Board member.)

Macrobiotic Counselor and Licensed Acupuncturist Michael Rossoff will be available for consultations the week of November 14 in Woodside, call Ken Becker at 650 274-1084.

Monthly Vegan Potlucks! The Peninsula Veggie Potluck People, a spinoff of the Monday Dinners, sponsor monthly vegan potlucks; for details, visit http://pvpp.org. For information or to host a potluck, call John Cabrera at 650 799-7186.

Watch for the opening of Green Earth Café & Bakery at 2124 Center Street, Berkeley, CA, targeted for November 1 (International Vegan Day) by Barbara Johnston-Brown and Ciren Zhuoga. The two accomplished chefs aim to provide macrobiotic food deliciously prepared at affordable prices. For updates,

Chef Laura Stec and Atmospheric Scientist Eugene Cordero, Ph.D will speak on Taste Your Way Thru Cool Cuisine - Taking the Bite Out of Global Warming, November 10, 7-9 PM, Mountain View Senior Center, 266 Escuela Ave. For informatioin,

Chef Gary Alinder has started a blog at http://macrochef.wordpress.com. 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, http://www.northbaymacro.org.  
   
 
Thanksgiving Celebration
 
November 21, 2011
 
French Onion Soup

Cornbread

Wild Rice-Pecan-Tempeh Croquettes with Creamy Mushroom Gravy

Mashed Sweet Potatoes

Cranberry Sauce with Candied Kumquats

Green Beans with Toasted Almonds

Mixed Green Salad with Pear Vinaigrette

Pumpkin Pie with Tofu Cream

Tea

$22 Sitdown, $20 Takeout

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 teaches a cooking class in Palo Alto, A Vegan/Macrobiotic Thanksgiving Feast, on Saturday, Nov 19, 2:00-4:00 PM, $50. For a flier with menu, click here. For more information including location or to register, contact Suzanne Olson at 650 592-2139 or by For other activities by Meredith in Marin, including cooking classes and lectures, visit http://healingcuisine.com 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

Macrobiotic Counselor Julie Ong teaches macrobiotic cooking classes and does macrobiotic consultations in San Francisco; visit http://www.everythingmacrobiotics.com or call 415 312-0241.
 
Worlds can be found by a child and an adult bending down and looking together under the grass stems or at the skittering crabs in a tidal pool.
Mary Catherine Bateson
We cannot change anything until we accept it. Condemnation does not liberate, it oppresses.
Carl Gustav Jung
   
 
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On October 3, practitioner of Traditional Chinese Medicine Bob Ligon will speak on Getting Unstuck. Energy that is blocked, whether it is constipation or the clutter in one's house, is stagnant energy. Stagnant energy prevents life force (ki) from circulating and that impacts everything from physical and emotional health to work/career development to spiritual evolution. We'll talk about how to recognize stuck energy and what to do about it to get things moving.

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.

On November 14, Macrobiotic Counselor and Licensed Acupuncturist Michael Rossoff will speak on Ten Easy Steps to Greater Health Through Macrobiotic Principles. Macrobiotics can seem confusing at first. The many rules and recommendations (often stated as the dos and don'ts) may not make much sense, even for people with experience.

Macrobiotics, like any dietary approach, must fulfill five areas to have a lasting impact on your life: 1) nutritionally sound, 2) easy and comfortable for the digestive system, 3) emotionally satisfying and calming, 4) intellectually easy to understand, 5) socially do-able. Most of us want to extend these priorities to include positive ecological and spiritual levels. This lecture will bring clarity to the how's, when's, and why's for adapting macrobiotic eating to a common sense and do-able way of life.

Michael has been involved in macrobiotics, acupuncture, and Chinese medicine for 39 years. He studied macrobiotics with Michio Kushi in the '60s and '70s. In addition to teaching and counseling, he directed various macrobiotic centers in the Washington, D.C. area for 20 years, and published the macrobiotic magazine MacroMuse for seven years in the 1980s.

Michael studied acupuncture in England in the 1970s, and began practicing in 1978. He was the academic dean and a core teacher for three years at Atlantic University of Chinese Medicine, near his current residence of Asheville, North Carolina. Michael has counseled many thousands of people in the U.S., Canada, Europe, and Israel. Visit his website at http://www.michaelrossoff.com.  
Wild Rice Croquettes
Native Americans in Minnesota (where I grew up) have been harvesting wild rice for thousands of years and do to this day, making it one of the few indigenous foods commonly acclaimed as part of Minnesota cuisine. With a distinctive, earthy flavor, wild rice mixes well with other rice or grains. Use this versatile recipe for a main or side dish, or modify it to make stuffing. Yield: 8 servings.

Ingredients:
  • 2 cups short grain brown rice
  • 1/2 cup wild rice
  • 4-5 medium mushrooms, minced
  • 1 small onion, peeled and minced
  • 1 small carrot, grated
  • 1/2 stalk celery, diced
  • 1/2 cup chopped seitan
  • 1/4 cup minced fresh parsley
  • 1 teaspoon dried herb(s) of choice: sage, thyme, rosemary
  • season to taste with: salt, black pepper, umeboshi vinegar, soy sauce
Directions:
  1. Wash rices, combine in a heavy pot with 5 cups water or vegetable stock and a pinch of salt. Cover, bring to a boil, then reduce to a simmer and cook about one hour or until rice is very tender and slightly sticky.
  2. Meanwhile heat a sauté pan and sauté the mushrooms, onions, carrots and celery about 10 minutes. Add the seitan, parsley and dried herbs.
  3. When rice is cooked, add the sautéed vegetables to the pot, season to taste and stir very well until completely combined.
  4. Cool just enough so you can handle this mixture, then form into 8 burger-sized croquettes. (If your croquettes are reluctant to stick together, put half the mixture in a food processor with the blade inserted and purée. Add back and mix well to combine with the rest of the mixture in the pot.)
  5. Wipe out the sauté pan, heat, add a little olive oil, and fry on medium heat about 5-10 minutes a side, or until nicely browned and crisp.
  6. Serve hot with sauce or gravy of choice.
To make this recipe as stuffing: substitute long grain rice for short grain, use 1/2 cup less water, add 3/4 cup dried cranberries, and leave out the seitan.

by Gary Alinder (For a companion Creamy Mushroom Sauce recipe, see the entry dated November 17, 2010 in Gary's prolific blog, http://macrochef.wordpress.com.)  
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.

 
This website uses the Georgia and Verdana fonts, designed for legibility on the computer screen.  Download them free for the PC or Mac from Simply the Best.