Peninsula Macrobiotic Network Newsletter  
Number 156 October / November 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, October 1
Kevin Strong, M.D. speaks on A Pediatrician from Maine Battles the Obesity Epidemic with and Macrobiotics.
Monday, November 12
Michael Rossoff speaks on Why Women Live Longer Than Men.
Monday, November 19
Thanksgiving Theme Dinner. Early reservations advised!
News and Announcements
Jay Whitcraft has been managing the Monday dinners since Ilona Pollak ended her tenure as Dinner Manager in late July; the dinners have continued without interruption over the summer. If anyone is interested in helping Jay, or substituting for him when he is not available, contact Jay at the Monday dinner or Ken Becker at For a job description (pdf) of the Dinner Manager position, click here.

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.

To reduce expenses, the October/November 2012 newsletter will be the last issue printed and mailed; the newsletter will continue online at Thank you to those who have supported the newsletter over the years. To be added to an email list for notifications of newsletter updates (every two months) and other events,

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 25-1/2 years now!

Peninsula Macrobiotic Community

c/o Gerard T. Lum
101 E. Middlefield Road #9
Mountain View, CA 94043-3864
Your help is needed to support our organization. Donations to the Peninsula Macrobiotic Community (PMC) are accepted in any amount, and are applied to food costs, a large, required insurance payment, and other operating expenses. To contribute by mail, write checks to "Peninsula Macrobiotic Community" and mail to the address in the box above. Donations are tax-deductible, as the PMC is a nonprofit.

Macrobiotic Counselor and Licensed Acupuncturist Michael Rossoff will be available for consultations the week of November 12 in Woodside, call Ken Becker at 650 274-1084 for information.

Laura Stec with a class of fourth graders Chefs from some of this area's best-known restaurants and organizations, including Chef Laura Stec of Innovative Cuisine (, are participating in Chefs Move to Schools (, Michelle Obama's "ground campaign" of chefs mobilized to inspire students across the country toward healthy cooking and eating. According to a report released by Trust for America's Health, at least 44% of adults in every state could be obese by 2030 if America does not learn more about healthy eating and weight control. "That's this group of students," says chef Stec. "In 20 years, these middle school students will be facing a dramatic rise in obesity-related diseases, but this does not have to be our future. Bay Area chefs are responding to a call of service, teaching delicious = healthy! The time to stop the trend is NOW!" During the week of October 15, Laura will teach a series of events at Palo Alto schools including Snack Attack!, Parent/Child 5-Minute Cook Classes, and Cooking Seasonal with Solar. Laura is looking for volunteer help; if interested, contact her at 650 855-7100.

Michael Bauce cooks and Kaare Bursell lectures at a monthly macrobiotic dinner and lecture in Berkeley at Michael's home, on October 17 (Lungs and Large Intestine) and November 14 (The Three Fold Commonwealth), 6 pm; by Tuesday morning. Information on this monthly Wednesday event: (see the August 19, 2011 entry in Older Posts).

Susanne Jensen, co-Head Chef at French Meadows Macrobiotic Summer Camp, and Saci McDonald, a longtime camper, organized and carried out a very successful fundraising raffle for the camp—winning tickets were drawn on September 23. Susanne sends a thank you:

Dear Peninsula Macrobiotic Community,

Many of you supported the French Meadows Macrobiotic Summer Camp by buying raffle tickets this summer. Please know how grateful I am that you helped raise more than 9000 much needed dollars, to a camp that has brought education, joy, and healing to countless amounts of people for more than four decades.

Please take at look at this music video that says it all: Join us for the 44th Annual French Meadows Summer Camp July 13-21, 2013.

With much appreciation,
Thanksgiving Celebration
November 19, 2012
Creamy Butternut Squash and Navy Bean Soup

Wild Rice-Mushroom Cutlets with Seitan-Mushroom Gravy

Mashed Sweet Potatoes

Cranberry Sauce

Steamed Brussels Sprouts with Toasted Pumpkin Seed Butter

Mixed Green Salad with Cornbread Croutons and Italian Dressing

Pecan Pie Squares with Tofu Cream

Choice of Teas


More Dinner Menus...

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.

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.
Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.
Melody Beattie
To speak gratitude is courteous and pleasant, to enact gratitude is generous and noble, but to live gratitude is to touch Heaven.
Johannes A. Gaertner
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On October 1, Kevin Strong, M.D., will speak on A Pediatrician from Maine Battles the Obesity Epidemic with and Macrobiotics. The problem of obesity has grown to epidemic proportions--a recent study predicts that 50 percent of adults will be obese by 2030. Current day calculations estimate an annual cost of 180 billion dollars in obesity related morbidity expense. The epidemic has far reaching and severe consequences, including the following: obesity is now the leading cause of liver disease in children--1 in 10 now suffer from nonalcoholic fatty liver disease; 1 in 10 Americans have diabetes; and when considering Americans over the age of 65, the occurrence of diabetes jumps to 1 in 4.

Dr. Strong is a pediatrician in Maine who has firsthand, daily dealings with the effects of junk food and the obesity epidemic. He decided to do something about it. In 2011 he founded the nonprofit Dunk the Junk (, a digitally evolved, science based, nutrition education program captivating youth through street art, hip hop, and hoops. And to complement the trendy Dunk the Junk, Dr. Strong is expanding his education program to include the centuries-old approach of macrobiotics, which emphasizes eating traditional, whole, unprocessed, and local foods to move towards a balanced lifestyle which sets the stage for and encourages health and happiness. It is impossible to overlook the overwhelming volume of research, both old and new, which validates the macrobiotic approach.

On November 12, Macrobiotic Counselor and Licensed Acupuncturist Michael Rossoff will speak on Why Women Live Longer Than Men. On average, women in the U.S. live 5 to 8 years longer than men do. Why? What factors over a lifetime influence this difference? Some scientists credit genetics, others point out that women are often less aggressive and conflict-prone than men, and more inclined to take care of themselves. This lecture will explore the energies of life and how they differ between men and women, from an oriental medicine perspective.

One example of a woman's internal strength is her power to conceive and give birth. Meanwhile, some men lead healthy lives well into their 90s, and in modern times, many women have more post-menopausal diseases, including increasing heart and circulatory diseases. How can we interpret these factors and learn from them? Lifestyle, dietary habits, sleep, emotional responses, along with spiritual and community connections, play key roles. Whether you are a woman or a man, this lecture will guide you to a greater understanding of your potentials.

Michael has been involved in macrobiotics, acupuncture, and Chinese medicine for 40 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  
Italian Giant Bean Stew
  • 1 cup Corona (or Giganta, or Lima, or Butter) beans rinsed and soaked overnight in 2 cups spring water
  • 1 bay leaf
  • 1 inch piece kombu
  • 2 small yellow onions
  • 1-2 cloves fresh garlic
  • 5 Roma or Plum tomatoes, chopped or 1 cup cherry tomatoes halved
  • 3 sprigs fresh rosemary or 1/4 cup sliced fresh basil leaves
  • 1/4-1/3 cup chopped Italian flat leaf parsley
  • Extra Virgin Olive Oil
  • Unrefined White Sea Salt
  • Freshly Ground Black Pepper
1. Discard the bean soaking water.

2. Place the bay leaf, kombu and beans in a pot and cover with fresh, cool spring water.

3. Bring the beans to boil uncovered over a medium flame.

4. Skim off any foam that rises to the top and discard it. Add cool water down the side of the pot as needed to keep the water level with the beans.

5. Cook uncovered for 15-30 minutes shocking with cold water as needed to keep the level even with the beans.

6. Cover the pot and cook over a low flame until the beans are tender and 90% or more done.

7. Remove the beans from the pot into a bowl and heat the pot again over a medium flame.

8. Add the olive oil and the minced garlic and sauté briskly taking care not to burn the garlic.

9. Add onions and sauté another 3-4 minutes.

10. Add the tomatoes and sauté 1 minute.

11. Add the cooked beans back to the pot and allow pot to return to a low boil.

12. Add water as needed to HALF cover the stew.

13. Cover the pot and simmer 20-30 minutes.

14. If using olives and/or fish add them now.

15. Re-cover the pot and simmer another 1-2 minutes.

16. Add sea salt and black pepper to taste. Simmer another 7-8 minutes.

17. Add more olive oil as desired as well as the basil, if using.

18. Serve hot garnished with generous serving of Italian parsley.

by Michelle Nemer (see Resources)  
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: The newsletter and dinner menus are no longer sent by postal mail; the last issue mailed was October/November 2012, No. 156.

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. Write checks to "Peninsula Macrobiotic Community", and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043, 650 903-0447.

Back Issues of the Newsletter and Menus: Click here.

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