Peninsula Macrobiotic Network Newsletter  
Number 170 February / March 2015 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, February 23
Peg Conley leads a workshop Inspired Play | Insightful Learning.
Monday, March 16
Ken Becker speaks on Disease and Health - What a Paradox!!
News and Announcements
On April 20, Macrobiotic Counselor and Licensed Acupuncturist Michael Rossoff will speak on Longevity in the Age of Disease. He will be available for health consultations April 20-22 in Woodside, call Ken Becker at 650 274-1084 for information.

Michio Kushi, who helped to introduce modern macrobiotics to the United States in the early 1950s, and worked to achieve world peace, first through political means and then through diet, passed away on December 28, 2014, in Boston. He was 88.

After World War II, Kushi studied in Japan with macrobiotic educator, George Ohsawa. Since coming to America in 1949, Michio Kushi and Aveline Kushi, his wife, founded Erewhon Natural Foods, the East West Journal, the East West Foundation, the Kushi Foundation, One Peaceful World, and the Kushi Institute. They had written over 70 books. (Source)
New York Times obituary

We all have come from infinity,
We all live within infinity,
We all shall return to infinity,
We are all manifestaion of one infinity,
We are all brothers and sisters of one infinite universe,
Let us love each other,
Let us help each other,
Let us encourage each other,
Let us all together continue to realize
The endless dream of one peaceful world,
We are always one forever.
- Michio Kushi

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!

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,

The 68th Pacific Macrobiotic Conference takes place March 19-22 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.
Eastern European Macro Vegan Favorites
February 23, 2015
Chef James Holloway

White Bean Soup with Collard Greens

Tofu Vegetable Stroganoff

Brown Rice Pilaf

Steamed Cruciferous Vegetables

Mixed Arugula (Salad Rocket) and Greens Salad with Lemon Vinaigrette

Nutty Chocolate Chip Cookies

Mint Tea

More Dinner Menus...

Carl and Julia Ferré, who run the George Ohsawa Macrobiotic Foundation (G.O.M.F.), are profiled by the Chico News & Review in an article, Everything connected: Chico couple live and teach sustainability through macrobiotics. This is a rare article that, unlike most, recognizes macrobiotics as a life philosophy that encompasses more than just diet, quoting Carl and Julia extensively.

And for a superb vacation, attend the 46th Annual French Meadows Summer Camp, planned and organized by Carl and Julia and sponsored by the G.O.M.F., in the Tahoe National Forest, July 4 - 12. The camp includes vegan meals prepared by expert staff, lectures on macrobiotics, cooking classes, shiatsu massage, yoga, Qigong, hiking, dancing, variety show, and much more! For information, call 530 566-9765 or visit

Support the Peninsula Macrobiotic Community (PMC)! Your help is needed—donations to the 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.

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
Michael Bauce and Marta Serda are busy with macrobiotic activities in Berkeley:
  • Takeout meals on Tuesday nights: Michael and Marta offer macrobiotic meals to-go every Tuesday evening from 5-7 PM in Berkeley. All meals are home-cooked and macrobiotic using locally sourced and organic food. Meals can be ordered online at (click on the Tuesday meal to go to the meal page, then RSVP with your cell phone number to get the pick up address by text message), or if you don't have text messaging, by emailing Michael () . Photos and descriptions of past meals by Michael and Marta are available at
  • Michaels's Macrobiotic Blog: Includes recipes, articles, photos and more.
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. To register for the events listed below, please visit or call (415) 945-3730.
  • February 24 Cooking Class: Vegan Cooking for Everyone II, Tuesday, February 24, 6:30-8:00 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • February 26 Lecture: Low-Acid Eating, Thursday, February 26, 6:30-8:00 PM, $25, TAM High, Miller Ave. at Camino Alto, Mill Valley, CA, Room 157.
  • March 24 Cooking Class: Vegan Cooking for Everyone III, Tuesday, March 24, 6:30-8:00 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
For more 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.
The soul without imagination is what an observatory would be without a telescope.
Henry Ward Beeche
When you stop having dreams and ideals -- well, you might as well stop altogether.
Marian Anderson
Make visible what, without you, might perhaps never have been seen.
Robert Bresson
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

On February 23, Artist, Entrepreneur, and Author Peg Conley will lead a workshop, Inspired Play | Insightful Learning, based on her recently published book, Imagine the Life You'd Love to Live, Then Live It. Come join Peg as she leads us into a series of playful prompts comprised of writing and drawing exercises. You'll discover your own inner wisdom and delight in the JOY of creativity. No prior writing or drawing experience required. Bring your journal if you have one. Materials provided.

Peg has done many things, lived in many places and had many jobs... and through all those changes and transitions, she always held fast to her journal, her running shoes and her art supplies as those constants kept her sane!

Like many of us, Peg joined the corporate world after college and went on to enjoy a career in sales. Always promoting a balanced lifestyle, she made time for her 2 children (now adults), friends and things that interested her. She relocated to the Bay Area nearly six years ago after marrying Mark and that move allowed for her creativity to shine.

Her interest in painting with watercolors blossomed into her own greeting card line and she's been learning about the gift industry since 2010 when she launched her company Words & Watercolors. She recently added Author to the Artist/Entrepreneur tag below her name with the publication of her inspirational book Imagine the Life You'd Love to Live, Then Live It.

On March 16, Ken Becker, a founder and the President of the Peninsula Macrobiotic Community, will speak on Disease and Health - What a Paradox!! Maybe you think you are "healthy" or maybe you've got a "disease" diagnosed by a medical doctor. But what do those words really mean? What is the nature of those two mostly misunderstood terms and why are they completely different states of being? Or are they? Are you sick when you have a fever or headache, but them miraculously healthy when you take an aspirin to relieve those symptoms? How does one go from health to disease and back? What creates disease? Is that different than what creates "health"? In this talk, we'll explore all these questions and more from the perspective of natural healing.

Ken has studied and practiced macrobiotics since the 1970s. He studied intensively with Michio Kushi and Michael Rossoff, and became a macrobiotic teacher and counselor himself. He is a lawyer and, as a businessman, was one of the owners of Imagine Foods. He used macrobiotics to recover from his own serious health conditions, and therefore is in a unique position to discuss macrobiotics.

On April 20, Michael Rossoff, Macrobiotic Counselor and Licensed Acupuncturist, will speak on Longevity in the Age of Disease. Modern medical science in the 21st century claims many advanced and sophisticated techniques-from diagnosis to treatment. Meanwhile statistics show that almost fifty percent of Americans live with a chronic and compromising health condition, about twenty-five percent with multiple conditions.

The four top causes of death are diseases that significantly relate to dietary and lifestyle practices: cardiovascular disease, cancer, respiratory diseases and diabetes. (This talk will not focus on cancer.) For both prevention and improvement, personal choices give us the power to be in charge of our health. Even chronic conditions can respond surprising well if we recharge our health with diet and other common sense care. A new vision of healthy living and personal commitment is within your hands.

This talk will focus on the elements of change that can create and sustain life. Which foods and lifestyle changes will matter most? How to alter addictions to sugar, salt, alcohol and junk foods? Do supplements bring greater health? What can we learn from other cultures who have lived long lives? And how to select the most empowering changes from a seeming endless list of "good" things to do?

Michael has been involved in macrobiotic and natural healing for 45 years. After studies with Michio Kushi in the '60s and '70s, he directed various macrobiotic centers in the Washington, D.C. area for 20 years. In addition to teaching and counseling, he published a macrobiotic magazine, MacroMuse, for 7 years in the 1980s. Further, Michael has taught in many cities in the U.S., Canada, Europe and in Israel. Currently he travels to teach and counsel in the U.S, most frequently to the Washington, DC area, plus England. From his home office in Asheville, N.C., he see clients for counseling and acupuncture, and frequently works with clients both in the U.S. and abroad by phone and Skype.

Michael will lbe available for macrobiotic consultations April 20-22 in Woodside--for information, call Ken Becker, 650 274-1084. Michael is appreciated for his attentiveness to each client's history and current needs, then for his ability to give clear and valuable explanations. He uses his education and experience with Chinese medicine and macrobiotic teachings, along with his knowledge of western medicine, to provide articulate and meaningful feedback for his clients. His counseling sessions also provide detailed recommendations for foods as well as lifestyle changes and priorities. Depending on the situation and need, a session can reach to the subtle qualities of mind and spirit that can profoundly impact someone's life. He is also a gifted acupuncturist with the ability to effect deep and lasting changes.  
Rice Crispy Bars
Yield: 15 small bars

  • 3 dry ounces puffed rice (1/2 package), half crushed up
  • 8 ounces sunflower seed butter
  • 6 ounces rice syrup
  • few sprinkles cinnamon powder
  • parchment paper
Put the sunflower seed butter and sweetener in a small saucepan and heat on medium flame. Stir until it begins to bubble. Turn flame off and mix thoroughly. Pour mixture over puffed rice in a small mixing bowl and mix again. Place parchment paper in small tray, add mixture. Sprinkle with cinnamon. Using a plastic bag, press down until firm. Cut into individual pieces and serve. Enjoy!

by Marta Serda  
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.

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