Peninsula Macrobiotic Network Newsletter  
Number 168 October / November 2014 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
Chef James Holloway
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, $18
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 20
Julia Ferré leads a hands on class Experience Reiki Energy.
Saturday, November 1
Al Lampell hosts his Love Seminar in Santa Clara, call 408 296-0567.
Monday, November 3
Donell Hill leads a workshop: From Overwhelmed to Organized: Learn to Navigate Change with Ease.
Monday, November 24
Thanksgiving Theme Dinner
News and Announcements
The dinner menus for December/January are now available, click here.

Speakers for December/January:
December 15: Al Lampell speaks on What You Put Into Your Mind Is More Important Than What You Put Into Your Body
January 26: Patricia Becker speaks on Seven Steps to Boost Your Vitality

The newsletter for December/January is under preparation and will be posted the first week of December.

Support the Peninsula Macroiotic Community by making a tax-deductible contribution. For information on our annual fundraising drive, 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 newsletter is no longer printed and mailed, but will continue online here at To be added to an email list for notifications of newsletter updates (every two months) and other events,

Annual Fundraising Drive: 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 27-1/2 years now!

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. Donations are tax-deductible, as the PMC is a 501(c)(3) nonprofit.

Ways to contribute:
  • cash (please write your name on the contribution envelope)
  • check (payable to "Peninsula Macrobiotic Community")
  • online using a credit card or Paypal account (incurs a service charge), click on the Donate button below
Peninsula Macrobiotic Community

c/o Gerard T. Lum
101 E. Middlefield Road #9
Mountain View, CA 94043-3864
Delivery methods:
  • at the Monday Dinner, enclose your cash or check in a contribution envelope and deposit it in the fundraising box near the entrance
  • mail to the address in the box at right
  • contribute online using a credit card or Paypal account (incurs a service charge), click on the Donate button below
Thanksgiving Celebration
November 24, 2014
Gluten-Free except Dessert
Chefs Gary Alinder, James Holloway, and Chuck Collison

Purée of Gingery Butternut Squash Soup with
Herbed Croutons

Wild Rice-Tempeh-Pecan Loaf
with Creamy Shiitake Mushroom Gravy

Mashed Yukon Gold Potatoes

Maple-Caramelized, Roasted Brussels Sprouts and Carrots

Green Beans with
Crunchy, Fried Onions

Cranberry Sauce

Baby Greens Salad with
Kumquats, Pomegranates and Balsamic Vinaigrette

Sweet Potato Pie with Tofu-Coconut Cream

Selection of Fine Herbal and Black Teas


More Dinner Menus...


Michael Bauce and Marta Serda cook and host a monthly macrobiotic dinner at Michael's home in Berkeley, 1922 Ward St, on Friday, October 10 served at 6:30 pm, $20; by 12 noon on the day before, limited to 20. For more information on this monthly event, see Michael's blog. A future dinner is planned on Monday, November 17, and a brunch on Sunday, December 7 at 1:00 pm. Michael also offers takeout meals on Mondays and Tuesdays, pickup at 6:30 pm, $18.

Also from Michael: Help Fund Cooking Classes for Kids! Please consider donating to help fund cooking classes at Thousand Oaks School in Berkeley, CA. We have lost our federal grant and have no funds to continue. Please also share this with other interested folks. It all starts with the children! Click here to donate.

The World Vegetarian Festival, sponsored by the San Francisco Vegetarian Society, takes place October 11-12 in the San Francisco County Fair Building in Golden Gate Park. For information, visit the festival website.

Monday Dinner regular Al Lampell, an instructor in A Course in Miracles, will host his popular Love Seminar on Saturday, November 1 in Santa Clara. This seminar is not about the love that most of us are familiar with, such as neurotic attachments or dependencies on others; rather, it is about unconditional love and becoming conscious and awakening. This is an all day evet, 9 am - 5 pm, $65 suggested donation. For more information, call Al at 408 296-0567 or

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,  
Cooking and Classes
James Holloway, Chef at the Monday Dinners, does personal home cooking in Palo Alto, in macrobiotic and classical styles, call 650 302-1251.

Marin-based cookbook author, lecturer, and macrobiotic food coach Meredith McCarty teaches cooking classes and lectures on health topics. For information on Meredith's activities, visit or call 415 272-5525.

Meredith McCarty speaks to the Peninsula Macrobiotic Community.
Meredith McCarty speaks to the Peninsula Macrobiotic Community.

Chef Laura Stec offers free cooking classes at the Belmont Library, 1110 Alameda de las Pulgas, Belmont, CA 9400, :contact Kathleen Beasley, 650 591-8286.
  • Tuesday, October 14, 2014, 7:00 pm - Farm to Fork with the Seasons
  • Tuesday, October 21, 2014, 7:00 pm - Cheese and Chocolate
  • Tuesday, October 28, 2014, 7:00 pm - Leftover Makeover
For information about Laura and her food-related activities, visit
No soul is desolate as long as there is a human being for whom it can feel trust and reverence.
George Eliot
In all chaos there is a cosmos, in all disorder a secret order.
Carl Gustav Jung
Whatever we are waiting for—peace of mind, contentment, grace, the inner awareness of simple abundance—it will surely come to us, but only when we are ready to receive it with an open and grateful heart.
Sarah Ban Breathnach
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On October 20, hypnotherapist, Reiki master, author, and intuitive facilitator Julia Ferré leads a hands on class, Experience Reiki Energy. Have you ever patted anyone on the back for an accomplishment? Massaged anyone when they were sore? Held a crying baby and soothed it to sleep? Everyone is a healer. Everyone has the potential to bring warmth and healing kindness to another person.

Reiki is an intentional use of this powerful energy. Reiki (pronounced "Ray-key") generally is translated from Japanese as "life-force." It is the laying on of hands and is used for oneself, for another person, and even for plants and animals. Reiki brings integration of body and spirit, connection with one's own internal wisdom, alignment of chakras, and removal of stagnation and blockages.

In this class, experience reiki energy. We will move the body to warmup the limbs and open the chakras. We will play with group energy. We will focus on increasing personal energy. Stay until the end and receive a 2-minute personal reiki energy session from Julia.

Julia presented this class in 2011 to a full crowd. Don't miss it!

Julia Ferré, CHT is a certified hypnotherapist, Reiki master, author, and an intuitive facilitator in helping to enable higher states of consciousness in her clients. Her work includes personal one-on-one sessions, group sessions, workshops, and writing for a worldwide audience. Julia has received certification from the American Council of Hypnotist Examiners (ACHE) and Sylvia Browne and offers sessions for energy, attunement, and personal growth. She is a Level 3 Reiki Master and author of the two volume set Food and Intuition 101, Basic Macrobiotic Cooking, and French Meadows Cookbook. Julia and husband Carl Ferré manage the George Ohsawa Macrobiotic Foundation and write for and publish Macrobiotics Today magazine. The Foundation sponsors an annual summer gathering—the French Meadows Summer Camp. Julia lives in northern California with her family. For more information, see,, or

On November 3, coach, educator, and trainer Donell Hill leads a workshop, From Overwhelmed to Organized: Learn to Navigate Change with Ease.

In Donell's words:
With the "Go! Go! Go!" mentality of Silicon Valley, it's easy to get sucked into that energy, which can be stressful, overwhelming and exhausting. Because of having to deal with my own health issues, helping my mom through the cancer journey and working with other patients and their families, I've seen what the stress and overwhelm can do to a person physically, emotionally, spiritually and mentally. So it is my desire and my mission to show people that there is another way.

I wholeheartedly believe that it is possible to be both effective and productive and not sacrifice your health and well-being. It is possible to do great work while coming from a place of clarity, ease and peace of mind. The Overwhelmed to Organized workshop is the first step.

Participants will learn practical steps and have the beginning of an action plan so that they can go an implement this into their lives. It's fun. It's dynamic. And it's transformative.

The workshop will guide participants to:
  • gain a new understanding of what overwhelm means and how to use it is a catalyst
  • go through a step-by-step process to help them move from overwhelmed to organized
  • discover the #1 thing that keeps them feeling overwhelmed.
About Donell:
Donell ("Donnie") believes that people are here on Earth to thrive and live the best life possible, but sometimes, difficult life situations such as cancer make that hard to do. He learned first-hand when his nonsmoker mom was diagnosed with Lung Cancer. Now, he has been blessed to share the lessons he's learned and combine them with his education from Stanford University and his experiences working as a Certified Panic to Powerful Cancer Coach, a Peer Health Educator, a NASM Certified Personal Trainer and a professional actor in the SF Bay Area to create and lead fun, dynamic and transformative workshops like From Overwhelmed to Organized: Learn to Navigate Change with Ease.  
Greens with Tahini Sauce
  • 1 bunch collard, kale or mustard greens
  • 1/2 cup sesame tahini
  • 1 tbsp soy sauce
  • 1/3 cup water
  • 1 small lemon, juiced
  • 1 tablespoon parsley or cilantro, minced
Wash and chop greens (include stem) and place in boiling water until soft. Drain and set aside. Whisk tahini and water until consistency is creamy, adding more water if necessary. Add parsley, soy sauce, lemon juice and mix thoroughly. Drizzle on greens. Also great on veggies, salad or rice.

by Michael Bauce - visit Michael's Blog and Facebook Food Page  
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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