Peninsula Macrobiotic Network Newsletter  
Number 154 June / July 2012 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

     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, June 11
Lolly Font speaks on and demonstrates Aging Gracefully with Yoga. No charge.
Monday, July 2
No Dinner, observance of Independence Day Holiday.
Saturday, July 7 - Sunday, July 15
French Meadows Summer Camp in the majestic Tahoe National Forest. Call Carl Ferré at 530 566-9765 for camp information and registration.
Monday, July 16
Lolly Font again leads Aging Gracefully with Yoga. No charge.
Monday, July 30
Michael Bauce speaks on Hara Hachi Bu, Eating Lightly for Long Life
News and Announcements
The Peninsula Macrobiotic Community is looking for a Manager of the Monday Dinners. For information about the position, or if interested, contact Ken Becker at For a job description (pdf), click here.

The Monday Dinners will continue uninterrupted through August and September. We have a temporary manager for August; we are still looking for a permanent manager.

Dinner menus have been prepared, click on Current Menu.

The newsletter for August/September will be late; when available, it will be uploaded to this website, and the printed version will be mailed.

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.

Michael Bauce cooks and Kaare Bursell lectures at a monthly macrobiotic dinner and lecture in Berkeley at Michael's home, on June 20 and July 18, 6 pm. This Wednesday event repeats each month in 2012. Info:

Can you talk so others can hear you? Can you listen so others can talk to you? Good communication has to be learned. Al Lampell, a teacher in A Course in Miracles and a regular at the Monday Dinners, hosts his Communications Seminar on Saturday, June 23, 9:30am-5:30pm, County of Santa Clara, 2310 N. First St., Ste. 104, San Jose, $65 suggested donation, 408 296-0567,

The 43rd Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place in the majestic Tahoe National Forest, July 7-15. Teachers include Simon Brown, Jessica Porter, Mary J. Lore, Melanie Waxman Brown, Meredith McCarty, Bob Ligon, Kristiane Ravn Frost, Chuck Lowery, Carl and Julia Ferré, Mike and Maria Chen, Kerry Loeb, Harriet Bhumi Russell, Karen Garvey, Michael Bauce, Alex Pappas, Saci McDonald, Mark Vilkaitis, and Nobuo Otake.

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 for the full camp are $995/adult, $450/youth aged 3 to 18. Partial stays and work exchange are possible. Membership in the G.O.M.F., which includes Macrobiotics Today magazine, is required, $35/family. For information, call Carl Ferré at 530 566-9765, pick up a camp brochure at Dinner, or visit

Mountain pond in the Tahoe National Forest
Get in touch with nature and rejuvenate at the French Meadows Summer Camp, which features spectacular views. Information:

Joe Yarkin, a regular at the Monday Dinners with his wife Pearl, passed away on March 7. He fought in WWII, studied at USC, and started Yarkin Realty in Palo Alto in 1957. Joe's success in business was earned the old-fashioned way: with hard work, honesty and honorable business practices, and especially through his vibrant, positive personality and his wonderful way with people, all in evidence at the Monday Dinners. Joe and Pearl raised seven children and have 10 grandchildren.

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.  
Summer Delights
July 30, 2012
White Bean-Veggie Soup with Pesto

Corn-Leek-Red Onion Tofu Frittata

Saffron Rice and Veggie Salad

Summer Squash-Cauliflower and Roasted Cherry Tomato Salad

Mixed Green Salad with Creamy Avocado Dressing

Summer Fruit Crunch

Iced 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.

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.

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 or call 415 312-0241.
Perfection of character consists in this; living each day as if it were the last, and spending each moment in peace.
Marcus Aurelius
It is better to rise from life as from a banquet - neither thirsty nor drunken.
If you stand straight, do not fear a crooked shadow.
Chinese Proverb
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On June 11, yoga teacher Lolly Font will speak on and demonstrate Aging Gracefully with Yoga. "Yoga" translates to connecting mind and body. A yoga teacher for 39 years and co-founder of the California Yoga Center in 1980, Lolly will speak on this connection and share her personal journey, which includes healing her arthritis through yoga and developing ways to deal with the aging body. This will be an interactive session with movement where she will demonstrate practical techniques to best use your body. Lolly is a certified Iyengar teacher and holds M.A. degrees in Education and Transpersonal Psychology.

On July 16, yoga teacher Lolly Font again leads Aging Gracefully with Yoga. Lolly is offering this event free of charge, as a service to the community. This is a late addition to the calendar; it did not appear in the printed newsletter.

On July 30, Michael Bauce will speak on Hara Hachi Bu, Eating Lightly for Long Life. The key to a long life may be a slightly empty stomach. The longest-living people on earth today consciously limit the quantity of food they consume at every meal. The Japanese call it Hara Hachi Bu, which means "eat until your belly is 80% full." By limiting the intake of food, you will relieve stress on your internal organs and allow them to begin to function more efficiently. Results include better digestion, increased energy, better sleep, improved memory and weight loss. Learn how you can improve the quality of your life with this practice.

Michael Bauce cooking with kids
Michael cooking with kids
Michael Bauce has practiced macrobiotics since 1988. He was a main chef at both the Macrobiotic Grocery and Learning Center in Oakland, California from 1990-1995 and Manzanita Restaurant in Oakland from 2006-2009. He has conducted private and group cooking classes at youth centers, schools, senior centers, summer camps, hospitals, and Farmers' Markets. Michael has been teaching cooking in a Berkeley elementary school as part of the California Nutrition Network since 1999. He has two sons, ages 26 and 22. He is available for consultations; contact him by or visit his blog:  
Wild Rice with Chanterelles and Pecans
  • 1 cup wild rice
  • 2 cups water
  • 1 tbsp. sesame oil
  • 1/8 tsp. sea salt
  • 1/2 cup roasted pecans
  • 1/2 cup chanterelle mushrooms
  • soy sauce to taste
Place water in pot, bring to boil and add salt and then rice. When the water returns to a boil, lower flame and cover. Simmer rice for 30-40 minutes, or until kernels have split open and rice is soft. While rice is cooking, slice mushrooms and sauté in sesame oil until soft. Add roasted pecans and stir. Add a small amount of soy sauce and cook for an additional 10 minutes on low flame, stirring occasionally.

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.

Back Issues of the Newsletter and Menus: Click here.

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