Peninsula Macrobiotic Network Newsletter  
Number 158 February / March 2013 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
 
Monday, February 11
Valentine's Day Celebration!
 
Monday, February 25
Judy Serebrin and Gerard Lum host A Health Show-and-Tell.
 
Monday, March 25
Dinner cancelled due to Passover. The presentation by Laura Stec, Cool Cuisine - Feed Your Body, Mind and Planet, will take place on May 13.
   
 
News and Announcements
The March 25 dinner is cancelled, due to Passover. The presentation by Laura Stec, Cool Cuisine - Feed Your Body, Mind and Planet, will take place on May 13.

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 newsletter is no longer printed and mailed, but will continue online at peninsulamacro.org. To be added to an email list for notifications of newsletter updates (every two months) and other events, Visit his website http://conscious-communications.com.

Michael Bauce cooks and Kaare Bursell lectures at a monthly macrobiotic dinner and lecture in Berkeley at Michael's home on February 13 (Facial Diagnosis) and March 13 (The Spiritual Timeline of Humanity and Earth), dinner ($12) is served at 6:30 pm, and the lecture ($10) begins at 7:00 pm; by Monday. For more information on this monthly Wednesday event, see http://berkeleymacrobiotics.blogspot.com (find the August 19, 2011 entry in Older Posts).

The 65th Pacific Macrobiotic Conference takes place March 21-24 in Gilbert, Arizona. The conference is a chance for people practicing macrobiotics to gather together for an inspiring and relaxing week-end, to make new friends, share meals together and discuss subjects, personal concerns, and topical issues from a macrobiotic perspective as well as keep up with what's happening in macrobiotics around the world. At recent conferences we have discussed such diverse topics as patriarchy, peak oil, developing macrobiotic community, certification, candida, cancer, macrobiotic teacher training, raising children macrobiotically, sustainable agriculture, macrobiotic directory, other healing modalities as suitable adjuncts to macrobiotic practice, and vision improvement.

The gathering is conducted by the participants, who are responsible for setting the agenda for the conference and the meetings are conducted in a cordial atmosphere where every one is encouraged to make their contributions both verbally and non-verbally. The conference is for everyone practicing macrobiotics, from beginners to seasoned veterans.

The conference begins with dinner on Thursday at 5:30 pm. Cost for the full conference weekend is $120 which includes six meals (three lunches and three dinners.) Partial participation is possible at a reduced rate. To register, as soon as possible.
   
 
Valentine's Day Celebration
 
February 11, 2013
 
Chefs James Holloway and Gary Alinder

Puréed Lovely Lentil Soup

Seitan Medallions with
Silky Mushroom Sauce

Wild Rice Pilaf with Toasted Pecans

Roasted
Three Winter Squash Medley

Kale Salad with
Meyer Lemon Vinaigrette

Marinated Beet-Orange Relish

Raspberry-Almond-Chocolate Crumble with Tofu Creme

Choice of Herbal Teas

$18

More Dinner Menus...

 
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.

 
Cooking and Classes
Macrobiotic cook Michael Bauce teaches Cooking for Winter/Spring. Learn to cook delicious, healthy, vegan macrobiotic meals or sharpen your present skills. Learn to minimize your time in the kitchen and still enjoy balanced, home-cooked, satisfying meals. We will prepare an entire meal consisting of miso soup, a whole grain dish, legume, sea vegetable, land vegetable and leafy greens. All meals are vegan, organic and seasonal. Sit-down meal served at the end of class. Sunday, March 3, 10 am-1 pm, $30. To register, or call 510 841-5420, http://berkeleymacrobiotics.blogspot.com.

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 cooking classes and lectures on health topics. To register, please visit http://www.marinlearn.com or call (415) 945-3730.

Cooking Classes are held at Redwood High School, Room 120/Staff Lounge, 395 Doherty Drive, Larkspur, CA 94939, $50
  • Cooking for a Healthy Heart
    Tuesday, February 12, 6:30-8:30 PM
  • Cooking for Prevention & Recovery from Cancer
    Tuesday, March 12, 6:30-8:30 PM
Lectures, at the locations listed, $25
  • Low-Acid Eating
    Thursday, Feb. 7, 6:30-8:00 PM, Tamalpais High, Wood Hall Rm. 151, 700 Miller Avenue, Mill Valley, CA 94941
  • Diabetes: Eating Well for Prevention & Recovery
    Thursday, March 14, 6:30-8:00 PM, Redwood High School Rm. 156, 395 Doherty Drive, Larkspur, CA 94939
For more information on Meredith's activities, 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://juliesong.com/ or call 415 312-0241.
 
Love comes when manipulation stops; when you think more about the other person than about his or her reactions to you. When you dare to reveal yourself fully. When you dare to be vulnerable.
Joyce Brothers
If you love somebody, let them go. If they return, they were always yours. If they don't, they never were.
Anonymous
A man is already halfway in love with any woman who listens to him.
Brendan Francis
One of the most valuable things we can do to heal one another is listen to each other's stories.
Rebecca Falls
Love is life. And if you miss love, you miss life.
Leo Buscaglia
   
 
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On February 25, artist, teacher, and counselor Judy Serebrin and current newsletter editor Gerard Lum will host A Health Show-and-Tell. Join us for an informal community gathering, with more participation than our usual monthly lecture. We will ask each person to introduce him/herself, then share something health-related with the group—a cooking tip, a book you like, a favorite restaurant, a health practitioner you'd recommend, a service you provide, a cause you're involved with, etc. Health questions are encouraged-perhaps someone in the group can help. The idea is to build connections, share knowledge, draw upon the group wisdom of our community—and have fun!

Judy Serebrin has been an artist and teacher for many years. She teaches bookbinding, book arts, and is also a teacher and member of the Re-evaluation/Co-counseling community. She assists people of all ages and backgrounds to exchange effective help with each other in order to free themselves from the effects of past distress experiences. She will give a brief introduction to this theory and show how it has been useful in her continuing journey to health and fitness. She will set things up so everyone can try it for themselves!

Gerard Lum has been Newsletter Editor since 1990, sets up speakers and other activities of the Peninsula Macrobiotic Community, maintains the website, and photographs for Macrobiotics Today magazine. He has worked as an engineer and currently designs and maintains websites.

Because of Passover, the March 25 dinner is cancelled and the after-dinner presentation is rescheduled: on May 13, chef, educator, and author Laura Stec will speak on Cool Cuisine - Feed Your Body, Mind and Planet. Foods that are best for the health of our people are also best for the health of our planet. Is this statement accurate, why does it matter, and most importantly if it is true, what's in it for eaters? Based on the book, Cool Cuisine - Taking the Bite Out of Global Warming, and work by Harvard University in partnership with the Culinary Institute of America, this talk links the four key U.S. dietary concerns (overweight and eating too much sodium, poor carbohydrates, and red meat) to major problems affecting environmental health. We show how the problems (and solutions) contribute to the taste and nutrient-quality of our food, and how teaching food/environment connections is an important motivator (especially in youth). We review The Shoppers Challenge, a food industry take on how grocery shoppers choose what to buy, and discuss ways to inspire eaters toward healthy, full-flavored choices. A discussion of the "energetics of food," plus a mini cooking demo, complete the presentation.

Laura Stec is a chef, educator, and author, specializing in sustainable food education and product research and development. She is Culinary Health Educator for Kaiser Permanente and volunteer with Michelle Obama's Chefs Move to School program. Laura is former chef instructor for Lifelong Inc. and consulting chef for the International Culinary School. As Corporate R & D Chef for Pescadero Foods Inc., Laura worked on farms with pasture-raised chickens, and on a local-food line for the National School Lunch Program. In 1988 she founded EcoEaters, a premiere food and environment education program in the U.S., and currently lectures nationally and internationally about healthy people, healthy planet connections. Her book, Cool Cuisine - Taking the Bite Out of Global Warming, is co-authored with atmospheric scientist Dr. Eugene Cordero. Visit her website http://laurastec.com.  
Wasabi Sesame Snow Peas with Umeboshi
Serves 4

Ingredients:
  • 2 tablespoons umeboshi vinegar
  • 1 teaspoon wasabi powder
  • 2 teaspoons olive oil
  • 1 pound sugar snap peas, trimmed
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon brown sesame seeds, toasted
In a small bowl combine the umeboshi vinegar and wasabi powder and mix well. Preheat a large sauté pan to medium heat. Add oil and peas and sauté until bright green, about 2-3 minutes. Sprinkle in vinegar mixture and sesame oil. Stir in toasted sesame seeds and serve.

Radish and Butter Lettuce with Carrot Miso Dressing and Roasted Dulse
Serves 4

Ingredients:
  • 1/2 cup dulse sea vegetable (a richly red sea vegetable available in 2 oz bags or in bulk)
Preheat over to 250 F. Inspect dulse for small shells. Separate the pieces of dulse and place on a baking sheet. Toast for 3-4 minutes until light brown and crisp.
  • 1 large carrot, finely grated
  • 1/2 teaspoon garlic, minced
  • 2 teaspoons white miso
  • 1-1/2 tablespoons brown rice vinegar
  • 3 tablespoons sesame oil
In a small food processor, pulse carrot, vinegar and miso to combine. With machine running, slowing add oil in a steady stream until emulsified. Add water if dressing is too thick.
  • 4 cups butter lettuce, washed and dried
  • 4 red radish, sliced thinly
  • 1/2 cup edamame (soybeans)
Combine lettuce, radish and edamame on a plate. Drizzle with salad dressing and crumbled dulse.

Recipes by Laura Stec  
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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