Peninsula Macrobiotic Network Newsletter  
Number 174 October / November 2015 Peninsula Macrobiotic Community

to the
of the
Peninsula Macrobiotic Community
in Palo Alto,

For information on our organization, click on About Us

Dinner Menus

Macro Chef's Blog

Meetup Group

     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 19
Al Lampell speaks on Let's Clear Up the Idea of God.
Monday, November 16
Faye Alexandrakis leads a free workshop: Primal Posture™ for a Pain-Free and Productive Life.
Monday, November 23
Thanksgiving Celebration by Chefs Gary Alinder and James Holloway
News and Announcements
Support the Peninsula Macroiotic Community by making a tax-deductible contribution. For information on our Annual Fundraising Drive, click here.

Reservations are requested for the Monday dinner. To reserve, call 650 599-3320 by Monday 9:30 am (to bypass the message, press "#"). You can also reserve online through our Meetup group. For the dinner location, see the information box to the left.

New! View a slideshow of the Monday Dinners and other activities of the Peninsula Macrobiotic Community!

Visit and like our Facebook page, The Monday Night Vegetarian Dinners in Palo Alto!

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!

Concerned about greenhouse gas emissions and the health of the planet? One of the best ways to reduce your carbon footprint is to choose locally grown, vegetarian foods. Try it out at the Gourmet Vegetarian Dinners in Palo Alto (where the food is actually vegan, even better)!

To be added to an email list for notifications of newsletter updates (every two months) and other events,

Dinner Manager Transition
Jay Whitcraft is retiring from the Dinner Manager position to devote more attention to his health. His last dinner as manager was September 28. Back in 2012, Jay stepped forward as manager when the future of the dinners was uncertain--a temporary position somehow extended to three years. He was superb at welcoming customers and celebrating birthdays.

The new Dinner Manager will be Patricia Becker. This will be Patricia's second stint--she was manager for several years back in the 1990s when the dinners were held at St. Bede's Church in Menlo Park. She was also manager for many years at Common Ground Garden Supply in Palo Alto. She currently teaches yoga at Stanford University and does personal health and wellness counseling.

Volunteer Kitchen Assistants
Learn macrobiotic cooking and serve the community! Seeking individuals passionate about assisting the Monday Dinner chef and sous chef with meal preparation. Duties include preparing food--cleaning, chopping, slicing, and dicing--and washing pots, dishes, and utensils. Two Monday afternoons a month, 2:30-6:30 pm, includes complimentary dinner. Contact Patricia Becker at 650 285-1867 or

Annual Fundraising Drive, Peninsula Macrobiotic Community
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 28-1/2 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
Chefs Gary Alinder and James Holloway
November 23, 2015
Gluten-Free except Bread Basket and Dessert

Gingery Buttternut Squash Soup

Basket of Whole Grain Breads and Crackers

Corn and Caramelized Onion Frittata

Wild Rice and Quinoa Pilaf with Creamy Mushroom Gravy

Mashed, Roasted Sweet Potatoes

Cranberry Sauce

Green Beans with Toasted Almonds

Mixed Greens, Radicchio and Romaine Salad with Citrus Vinaigrette

Maple Pecan Cake with Tofu Whipped Cream

Variety of Fine Teas


More Dinner Menus...


New Location, Summer Camp 2016
The 2015 French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, was the last held at the Gates campground at French Meadows Reservoir in the Tahoe National Forest. The 2016 camp, scheduled for July 15-23, 2016 (the 47th annual), will take place at a new location, Camp Sylvester in Pinecrest, CA in the Stanislaus National Forest, about a three hour drive from Palo Alto.

Camp Sylvester features meeting halls, commercial grade kitchens, a lighted amphitheater, team sports areas, cabin accomodations, restrooms, and showers. Near Pinecrest Lake, recreational activities include swimming, fishing, hiking, bicycle rentals, and more.

The more modern facility should appeal to those wary of the rustic camping experience of French Meadows, attracting a broader audience. Though the location will change, the powerful spirit of the camp, nurtured and developed over many years at French Meadows, will carry on. The G.O.M.F. summer camp is both a superb vacation and ome of the best macrobiotic gatherings anywhere in the world.

Early-Bird Pricing: if paid in full by December 15, the 2016 camp fee is $995/adult ($200 savings) and $495/youth ($100 savings). Work-study programs are also available.

For more information:
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 prepare takeout macrobiotic meals on Tuesday and Thursday nights, pick up from 5-6:30 PM in Berkeley. All meals are home-cooked and macrobiotic using locally sourced and organic food. For information or to order, email Michael () . For upcoming menus, visit the Berkeley Organic Meals Facebook page, and for Michael's blog, visit

Patricia Becker does health and wellness counseling, and teaches yoga, see or call 650 285-1867.

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

Meredith McCarty, Certified Diet Counselor and Nutrition Educator based in Marin, teaches cooking classes and lectures on health topics. To register for the events listed below, please visit or call (415) 945-3730.
  • October 20 Cooking Class: Sumptuous Soups, Tuesday, October 20, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • October 22 Lecture: Cooking for Cancer Prevention & Recovery, Thursday, October 22, 6:30-8:00 PM, $25, TAM High, Miller Ave. at Camino Alto, Mill Valley, CA, Room 152.
  • November 17 Cooking Class: Holiday Party Foods & Edible Gifts, Tuesday, November 17, 6:30-8:30 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.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

October 19
Longtime Monday Dinner regular Al Lampell will speak on Let's Clear Up the Idea of God. All your core values are a result of your conscious and unconscious beliefs about God. This will not be a religious discussion.

Al Lampell is a student/teacher/counselor of A Course In Miracles (ACIM). For the last 12 years, he has been a volunteer teacher for InnVision, homeless shelters in the Bay Area.

November 16
We are marvelously designed creatures. We have inherent grace and strength, like every other creature on the planet. Our bodies heal spontaneously, and if we respect our natural design, we can function well for close to a century. We have a right to a pain-free back, neck, hips, knees, feet...

You can't create experience. You must undergo it.
Albert Camus
Learn to listen. Opportunity could be knocking at your door very softly.
Frank Tyger
Experience teaches only the teachable.
Aldous Huxley
It is all right letting yourself go, as long as you can get yourself back.
Mick Jagger
I get no respect. The way my luck is running, if I was a politician I would be honest.
Rodney Dangerfield
Since we aren't born with a user’s manual, we rely on our culture to guide us. About a century ago, our culture took a wrong turn. As a result, in the United States:
  • 90% of adults experience back pain at some point in their lives.
  • This year, 50% of working Americans will experience back pain.
  • Back pain is now the leading cause of disability in people under 45 years old.
  • By age 15, more than 60% of all adolescents have experienced back and/or neck pain.
We have lost sight of what constitutes healthy posture; in fact, many popular guidelines for "good posture" are just plain wrong.

On November 16, Faye Alexandrakis, a teacher of the Gokhale Method, will host a free workshop, Primal Posture™ for a Pain-Free and Productive Life. Named after founder Esther Gokhale, the Gokhale Method uses primal posture and movement to help you re-establish your body's structural integrity and regain a pain-free life--see an article from the New York Times, The Posture Guru of Silicon Valley, published May 11, 2013. Join us for a free introductory lesson and learn several techniques that you can start using immediately to improve your posture and reduce musculo-skeletal pain. This is a free event, no donation required.

Faye Alexandrakis has always been fascinated and inspired by the complexity of the human body. Her keen interest in movement and posture led her to become a chiropractor in 2003, and the Gokhale Method was a natural progression of her passion to help her patients gain a personal kinesthetic awareness and to move pain-free, with poise and ease, the way their bodies were designed to function.  
Brussels Sprout Sauté with
Toasted Hazelnuts and Lemon Zest
Makes two servings - once your ingredients are prepped, this recipe goes very fast, so I’d suggest doing it when the rest of your meal is nearly ready.

  • 6 ounces brussels sprouts (about 20-22 medium sprouts), trimmed and a 1/3-inch slit made up from the bottom.
  • 1 tablespoon olive oil
  • 1 tablespoon mirin
  • 2 teaspoons lemon zest and 2 teaspoons lemon juice, or to taste
  • salt and pepper to taste
  • 1/4 cup toasted hazelnuts, coarsely chopped
1. Place brussels sprouts in a steamer basket over boiling water. Cover and steam 5 minutes or until Brussels sprouts are tender yet crisp (if you decide to double or triple the recipe, you may need to increase the cooking time a little).

2. When brussels sprouts are ready, heat 1 tablespoon olive oil or hazelnut oil in a large sauté pan, add the brussels sprouts and sauté over medium-high heat for 2 minutes. Add the mirin, lemon juice and zest, and salt and pepper. Sauté 4-5 minutes more or until the sprouts are partially caramelized. Check seasoning.

3. Add the hazelnuts, stir, and serve.

by Chef Gary Alinder (more of Gary's recipes are available at his blog)  
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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