Peninsula Macrobiotic Network Newsletter  
Number 177 April / May 2016 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, April 18
Elaine Baskin, Ph.D.; Lori Gortner, MFT; and Vera Shadle, M.A. speak on Recovery From Your Childhood.
Monday, May 9
29th Anniversary Celebration! Live music provided by Don and Carolyn Bott!
Monday, May 16
Elaine Danforth speaks on The Health Dangers of Genetically Engineered Food.
News and Announcements

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.

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

Join our Meetup group to make dinner reservations online and receive weekly reminders! 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,

May 9: Celebrate our Remarkable 29th Anniversary!
On May 11, 1987, Chef Gary Alinder cooked a Gourmet Vegetarian Dinner for the Peninsula Macrobiotic Community at St. Bede's Church in Menlo Park. That first cooking gig marked the start of a regular Monday Dinner event—along with its associated friendships, educational activities, and community—which has repeated itself well past 1000 times. Join us on May 9 to celebrate our remarkable 29th Anniversary, prepared by our expert Chefs Gary Alinder and James Holloway!

Live music will be provided at the anniversary celebration by experienced musicians Don and Carolyn Bott—Don on keyboards and Carolyn on guitar and vocals. Included will be sing-alongs of popular songs with many rock and roll favorites!

Food Donations
With great gratitude we Thank our generous in-kind food donors! Companies we can trust! Click on a photo or logo to visit a company's website.
Choice Organic Teas Tofurky Tempeh
Eden Foods Gold Mine Natural Foods
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
Support the Peninsula Macrobiotic Community!
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. Contribute online by clicking on "Donate" below, or write checks to "Peninsula Macrobiotic Community" and mail to Gerard Lum, 101 E. Middlefield Road #9, Mountain View, CA 94043.
29th Anniversary Celebration
Chef Gary Alinder
May 9, 2016
Creamy Napa Cabbage and Watercress Soup

Veggie-Lentil-Rice Croquettes with Caramelized Onion Gravy

Sweet Potato Oven "Fries"

Jicama and Carrot Slaw

Mixed Green and Romaine Salad with Balsamic-Mustard Vinaigrette

Orange Poppyseed Cake


Gluten-Free except Dessert


More Dinner Menus...


French Meadows Summer Camp
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 May 15, the 2016 camp fee is $1095/adult ($100 off full price of $1195) and $545/youth ($50 off $595). Work-study programs are also available.

For more information:
Chef Gary Alinder's Blog: The MacroChef
Chef Gary Alinder has started a blog, The MacroChef, 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.

Monthly Macrobiotic Potluck in Santa Rosa
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, lectures on health topics, and does nutritional counseling. To register for the Marin events listed below, please visit or call (415) 945-3730.
  • April 26 Cooking Class: Tasty Tempeh Dishes for Spring, Tuesday, April 26, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
  • May 24 Cooking Class: Healthy Thai Cuisiney, Tuesday, May 24, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939.
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.
After-Dinner Events
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).

A dwarf standing on the shoulders of a giant may see farther than a giant himself.
Robert Burton
Flatter me, and I may not believe you. Criticize me, and I may not like you. Ignore me, and I may not forgive you. Encourage me, and I may not forget you.
William Arthur
Children are curious and are risk takers. They have lots of courage. They venture out into a world that is immense and dangerous. A child initially trusts life and the processes of life.
John Bradshaw
April 18 - Childhood
Elaine Baskin, Ph.D.; Lori Gortner, MFT; and Vera Shadle, M.A. will speak after dinner on Recovery From Your Childhood. Our childhoods have an enormous effect on who we are as adults. Our parents mostly had good intentions, but they were human and made mistakes in raising us. The patterns, emotions, and behaviors we learned from our parents served us well in getting through our childhoods. However, they usually remain with us in our adulthoods where they no longer serve us well. The skills we drew on to survive childhood are no longer appropriate for a high-functioning adult. This talk addresses how we learned from our parents, what we learned, why we need to let it go, and how to recover from your childhood.

Elaine, Lori, and Vera have all taken, and are currently involved in The Process, an intensive, nine-week program centered around your family of origin issues. Sponsored by The Institute for Personal Change, a non-profit organization in Palo Alto, the Process includes group and individual work in several psychological disciplines, and writing. For more information, visit

Elaine took the Process in 1974 as a single parent, while completing her PhD in educational psychology. After graduating from Stanford, she worked in high tech for 20 years. In 1989, she joined the Process Board of Directors, and was President 1990-1995. In 2003, Elaine became Executive Director of the Institute For Personal Change, which she does as a volunteer. The Process is the most important therapeutic work that she has ever done. She is extremely grateful to be able to share the Process with others.

Lori is a licensed psychotherapist. She works in telepsychotherapy, which means working with clients online, via skype, or via telephone, as well as in person. She works with the concept that the relationship we have with ourselves is extended into our relationships with others, and that life can become unsatisfying when we get stuck in old issues and injuries. Lori took the Process in 2014, and was so drawn to the work that she immediately started training as a Process therapist.

Vera works in healthcare, currently in cancer clinical trials research since her own cancer diagnosis in 2006. She took the Process in 1989, and joined the Process Board in 2006. At her suggestion, both her partner and her brother also went through the Process. In addition to crediting the Process for making her life livable, she is also very proud of her "Process-strong" family.

May 9 - Live Music by Don and Carolyn Bott!
Live music will be provided at the 29th Anniversary Celebration by experienced musicians Don and Carolyn Bott—Don on keyboards and Carolyn on guitar and vocals. Included will be sing-alongs of popular songs with many rock and roll favorites!

May 16 - Genetically Engineered Food
Macrobiotic community member and GMO awareness and labeling proponent Elaine Danforth will speak on The Health Dangers of Genetically Engineered Food. Elaine will discuss some of the many health problems linked to Genetically Modified Organisms (GMO), in actual human cases, as well as in animal studies, and will provide information and resources on what foods are genetically engineered and how to avoid them.

Elaine discovered macrobiotics and began living and eating in a macrobiotic way in 1997, and loves helping people discover natural foods and activities that promote their best health, so they can live the lives they really want. Since volunteering in the 2012 Yes on 37 Campaign to label genetically engineered food in California, she has also devoted herself to spreading the word about the dangers of genetically engineered foods and the benefits of quitting or avoiding them, to empower people to choose against GMOs, and in favor of better food and health for themselves and their families.  
Millet-Chickpea Loaf
Sometimes you just want something hearty and substantial to bite into, and this loaf is that. Yes, it takes a bit of time to put together, but it truly is a meal in loaf form. Loaded with protein and minerals from the chickpeas, vitamins from the millet and vegetables, amino acids from the sunflower seeds and fiber from everything, this recipe is a nutritional powerhouse. And I like that it stars millet, a mild, sweet-tasting grain which doesn’t get the love it deserves. This recipe serves 8-10, so take it to a potluck or slice and freeze in zip lock bags. Served with a favorite gravy or sauce, I think this loaf’s subtle goodness will sneak up on you.

Yield: 8-10 servings
Preheat your oven to 350 degrees

  • 4-5 cups cooked millet (made from 2 cups whole millet, washed)
  • 1 1/2- 2 cups cooked chickpeas (or one 15-ounce can)
  • 1 large onion, peeled and diced
  • 2 medium-large carrots, grated
  • 2 stalks celery, diced
  • 1-2 cloves garlic, peeled and minced (optional)
  • 2 teaspoons dried Italian herb mix (or herb of choice)
  • 1 small bunch parsley, washed, dried and chopped
  • 1 cup sunflower seeds, roasted and finely chopped
  • 2-3 tablespoons sunflower butter, or tahini or peanut butter (optional, but adds richness)
  • salt, soy sauce, umeboshi vinegar, freshly ground black pepper
  • olive oil or canola oil
1. Bring 5 cups of lightly-salted water to a boil, add 2 cups washed millet. Cover, return to the boil, then reduce heat and cook at a very low simmer 35 minutes. You are aiming for millet more moist and sticky than you'd want normally.

2. Meanwhile, prep the onions, carrots, celery, garlic and parsley. Heat a wok or frying pan until very hot, sauté the onions and garlic 3-4 minutes, add the dried herbs, carrots, celery, parsley and a little pinch of salt and sauté 3-4 minutes more or until well wilted. Add a splash of soy sauce and umeboshi vinegar.

3. Chop the sunflower seeds in a food processor. Pour them into a large mixing bowl. Using the same processor bowl, coarsely chop the chickpeas and add them to the mixing bowl.

4. When the millet is ready, add that to the bowl, along with the veggies. Mix everything together well. Taste and add soy sauce or umeboshi vinegar as needed.

5. To make sure everything sticks together well, place one third to one half of this mixture, along with the sunflower butter, back into your food processor, and process until well smooshed together. Now, carefully mix this back into the remaining loaf ingredients. Taste, and adjust seasoning, adding a little black pepper if you like.

5. Oil a 2-quart loaf pan and pour the mixture into it, pressing it firmly into place, and smoothing the top. (Alternatively, you could form this mixture into burgers and fry in oil.)

6. Bake in a 350 degree oven about 40 minutes or until lightly golden brown on top. Allow to cool in the loaf pan 10-15 minutes before attempting to unmold.

7. Serve with a sauce or gravy of your choice. It's especially good with a tomato sauce, freshly made in season, although a purchased organic sauce is also a good choice.

by Chef Gary Alinder
More of Gary's recipes are available on his blog, The MacroChef  
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. Donate online by clicking on the button in News and Announcements, or 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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