Peninsula Macrobiotic Network Newsletter  
Number 175 December 2015 / January 2016 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

Dinner Menus

Macro Chef's Blog

Meetup Group

Earth
 
     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, December 14
Marianna Grossman and June Nishimoto lead Holiday Singing.
 
Monday, December 21
Winter Solstice Celebration by Chefs Michael Bauce and Marta Serda
 
Monday, December 28
No dinner, Happy Holidays!
 
Monday, January 25
Linda Lenore speaks on Ancient Wisdom for Modern Times: Feng Shui Tips for Living Well.
   
 
News and Announcements
Support the Peninsula Macrobiotic 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.

Best Wishes for a Happy and Healthy Holiday Season! Dinner will not be served on December 28.

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,

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
Fundraising

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
   
 
Winter Solstice Celebration
 
Chefs Michael Bauce and Marta Serda
December 21, 2015
 
Appetizer: Fresh Vegetable Rounds with Olive Hummus Spread

Gingery Miso Vegetable Broth with Rye Croutons

Herbed Long and Wild Rice

Tempeh and Onions with Rich Mushroom-Onion Gravy

Mashed Sweet Potatoes

Fresh Garden Salad with Pomegranates and Balsamic Vinaigrette

Sweet Raspberry Jewels

Hot Tea Selection

Gluten-Free except Dessert

$21

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 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
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 http://berkeleymacrobiotics.blogspot.com.

Patricia Becker does health and wellness counseling, and teaches yoga, see http://YourHealthandJoy.com 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, lectures on health topics, and does nutritional counseling. To register for the Marin events listed below (last two), please visit http://www.marinlearn.com or call (415) 945-3730.
  • January 9 Free Lecture: Healing Cuisine, Saturday, January 9 at two times/libraries in San Francisco: 1) 11:00 AM -12:30 PM, Noe Valley Public Library, Free; and 2) 2:00-3:30 PM, Glen Park Public Library, Free.
  • January 26 Cooking Class: Happy-Healthy New Year! Cooking Class, Tuesday, January 26, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • January 28 Lecture: Healthy at 100, Thursday, January 28, 6:30-8:00 PM, $25, TAM High, Miller Ave. at Camino Alto, Mill Valley, CA, Room 152.
For information on Meredith's activities, visit http://healingcuisine.com 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).

December 14
Join Marianna Grossman and June Nishimoto after dinner for Holiday Singing. We will sing songs that reflect the spirit of the winter holidays in a manner inclusive of all people, whatever your religion or nationality. Let's join our voices together as an antidote to the difficulties that people around the world are facing. We invite everyone to participate, perhaps bring an instrument and/or any suggestions for songs you might want to sing or lead. You can contact either Marianna (marianna.grossman at gmail.com) or June (junenish at hotmail.com) with any suggestions or questions. We will provide handouts with lyrics and guitar chords. We look forward to a light-filled, joyful celebration with you!

Marianna Grossman was born and raised in the Bay Area. She is passionate about addressing climate change and creating a resilient path forward for all. She loves to sing with others. June Nishimoto has lived in Palo Alto most of her adult life. A longtime admirer of Pete Seeger, she sees music and singing as a wonderful way to bring people together. She currently participates in several ukulele groups with her banjo uke.

 
Songs are funny things. They can slip across borders. Proliferate in prisons. Penetrate hard shells. I always believed that the right song at the right moment could change history.
Pete Seeger
O, how wonderful is the human voice! It is indeed the organ of the soul! The intellect of man sits enthroned visibly upon his forehead and in his eye; and the heart of man is written upon his countenance. But the soul reveals itself in the voice only; as God revealed himself to the prophet of old in the still, small voice; and in a voice from the burning bush. The soul of man is audible, not visible. A sound alone betrays the flowing of the eternal fountain, invisible to man!
Henry Wadsworth Longfellow
When Satan makes impure verses, Allah sends a divine tune to cleanse them.
George Bernard Shaw
   
 
January 25
Join us after dinner when Feng Shui Master Linda Lenore will speak on Ancient Wisdom for Modern Times: Feng Shui Tips for Living Well. Our homes are more than shelter for our bodies; they are the structure by which our lives are created. Our workspaces can either undermine our efforts or support us to achieve our goals. Studies show a direct correlation between our environments and the type of life we experience. This presentation will give you an overview of the ancient wisdom of Feng Shui and how it can be used to support us in our Modern Society.

In our High-Tech, Information-Age World, there is more need than ever to create peaceful, harmonious environments. Using the principles of Feng Shui, buildings are brought into harmony with the land they occupy, furnishings are brought into harmony with the buildings, and all of these are viewed in relationship to the occupants. We're working on an energetic level, which the ancients of many cultures have understood. Come explore what the Emperors of Ancient China and today's most powerful business people utilize in their daily lives.

Linda Lenore is a Feng Shui Master, Certified Green Building Professional and Vital Office/Home consultant whose clients include Adobe, Bank of the West, Ritz-Carlton and international personalities. Quoted as an "expert" in the Wall Street Journal, Christian Science Monitor, San Jose Mercury News (front page), Better Homes & Gardens publications, and European documentaries, she's known for creating corporate and home environments that stimulate success and soothe the soul. A best-selling/award-winning author, international columnist, and former University of California faculty member, her amazing Hallmark Channel segment, Lifetime Media appearances, and presentations have inspired audiences through design, ancient wisdom, and stories. She's known as "The Healing Designer!"  
Swedish Red Cabbage
From Chef Gary Alinder:
"It's often said that we eat with our eyes. If that's the case, wouldn't this colorful Swedish Red Cabbage be welcome on any holiday table? The secret alchemy of turning raw 'red' cabbage, which is really more or less purple, into this deep magenta is in slow caramelization, and the application of fresh lemon juice. Similar red cabbage dishes appear in the cuisines of most northern European countries, but it seems that the addition of cloves and allspice marks this as Swedish. As in so many dishes, the trick is to achieve that magical balance of salt, sweet and tart. In this recipe, I've offered you a range of sweet and tart quantities. In order to achieve the full magenta which you see in the photo, you’ll probably need to add more lemon juice, which means you’ll need to add a bit more salt and sweetener as well. For everyday meals, maybe go with the lesser amounts, but for a holiday, I’d go all out. You’ll create a dish which tastes as beautiful as it looks."

This recipe should be made ahead, as it tastes maybe even better the next day. Serves 6-8

Ingredients
  • 1 tablespoon canola oil
  • 3 apples, cored and diced (nearly any variety will be just fine)
  • 1 medium/large red cabbage (2-2 1/2 pounds) quartered and cut into 1/8-inch thick slices
  • pinch salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 cup apple juice (some traditional recipes call for red wine)
  • 1/4-1/2 cup maple syrup or sweetener of choice
  • 1-1 1/2 tablespoons ume plum vinegar, or to taste
  • juice of 1 or 2 lemons, or to taste
1. Heat oil in a large, thick-bottomed sauce pan or dutch oven, add the apples and cook over medium heat, stirring, 3-4 minutes.

2. Add the cabbage and cook, stirring frequently, until it begins to wilt, 8-10 minutes.

3. Add the salt, cloves, allspice, apple juice, maple syrup, ume vinegar and the juice of one lemon. Stir well, then cook over low heat, stirring occasionally, 20-25 minutes. You want the cabbage to absorb all the liquid, caramelize and become sweet. Add a little water if it begins to dry out.

4. Check seasoning for correct balance of salt, sweet and tart. Add more salt, sweetener or lemon juice as needed (fresh lemon juice brings up the red color).

5. Make ahead and serve warm or at room temperature. Keeps well for several days in the refrigerator.

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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