Peninsula Macrobiotic Network Newsletter  
Number 180 October / November 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?
Reservations Requested
Call 650 599-3320 by
Monday 9:30 AM.
Every Monday, 6:00 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
Community Dinners since 1987
Chef Gary Alinder and other chefs
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 17
Tia Rich, Ph.D., speaks on Introduction to Contemplative Practices: P.E.A.C.E. for Oneself and Others.
Monday, October 31
Halloween Trick-or-Treating, No Dinner
Monday, November 7
Al "Calypso" Lampell leads Let's Dance Off the Calories!
Monday, November 14
Laura Stec teaches a cooking class, Exploration of a Sauce - Macrobiotics.
Monday, November 21
Thanksgiving Theme Dinner, early reservations advised.
Monday, November 28
Singer-Songwriter Nancy Cassidy performs Soulful Songs for Everyone!
Saturday, December 3
Susanne Jensen and Patricia Becker teach a Holiday Cooking Class, 11 am - 1:30 pm, $65, call 650 285-1867 or Evite to register by November 30.
News and Announcements
Monday Dinners Subject to Stove Repair:
* December 3 cooking class cancelled
* December 5 Monday dinner cancelled
The stove at the First Baptist Church has not been working for several weeks--the dinners on November 14, 21, 28, and December 5 were cancelled. A part has been ordered which may restore operation of the stove. Dinner menus for December are now available (click here), but the dinners will only take place if the stove is restored to working order. Watch this space, or call the reservations number 650 599-3320, for the status of the stove. (Announcement posted December 3, 2016.)

The December/January newsletter is being prepared and will be posted soon.

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.

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,
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 29-1/2 years now!

Your help is needed to support our organization, as the money we take in at the door does not cover all of our expenses. 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")
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
Vegetarian Thanksgiving Celebration
Chefs Marta Serda and Michael Bauce
November 21, 2016
Vegetable Rounds with Sunflower Butter

Winter Squash Soup

Wild Rice Pilaf

Lentil Nut-loaf with Mushroom-Onion Gravy

Roasted Sweet Potatoes

Green Beans with Shallots

Fresh Mixed Green Salad with Citrus Vinaigrette

Cranberry Sauce

Old Fashioned Apple Crisp

Variety of Teas

Gluten-Free except Dessert

More Dinner Menus...

French Meadows Summer Camp
The 2016 French Meadows Summer Camp (the 47th annual) took place July 15-23 at a new location, Camp Sylvester in Pinecrest, CA, in the Stanislaus National Forest. It was the last camp run by longtime camp director Carl Ferré and the George Ohsawa Macrobiotic Foundation. Carl will continue with publishing and other activities of G.O.M.F.

The 2017 camp, which takes place July 15-22, 2017 at Camp Sylvester, will be run by new camp director Jeanne Grosset and a new organization, the Vegetarian Educational Institute, whose board members are Jean Richardson, Michael Brown, and Sean Braniff. The new group aims to continue the long traditions of camp. See their website for complete information,

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

Though the location has changed, the powerful spirit of the camp, nurtured and developed over many years at the old French Meadows location in the Tahoe National Forest, will carry on. The summer camp is both a superb vacation and ome of the best macrobiotic gatherings anywhere in the world.

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

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.

HOLIDAY COOKING CLASS: Susanne Jensen and Patricia Becker will teach a Holiday Cooking Class on Saturday, December 3, 11 am - 1:30 pm, $65 includes lunch, at the First Baptist Church, 305 N California Ave, Palo Alto. Please reserve by November 30, call 650 285-1867, or go to the Evite page. For a flier with the menu, click here.

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 events in Mill Valley or Larkspur listed below, please visit or call (415) 945-3730. For events in Tiburon, call 415 435-4355.
  • October 13 Lecture: Diabetes: Eating Well for Prevention & Recovery, Thursday, October 13, 6:30-8:00 PM, $25, TAM High, Miller Ave. at Camino Alto, Mill Valley, CA, Wood Hall 152. To register, call 415 945-3730.
  • October 20 Lecture: Diet & Cancer, Prevention & Recovery, Thursday, October 20, 6:30-8:00 PM, $25, TAM High, Miller Ave. at Camino Alto, Mill Valley, CA, Wood Hall 157. To register, call 415 945-3730.
  • October 28 Cooking Class: Sumptuous Soups, Friday, October 28, 11:30 AM-1:00 PM, $60, The Ranch, 600 Ned's Way, Tiburon, CA. To register, call 415 435-4355.
  • November 8 Cooking Class: Italian Holiday Menu, Tuesday, November 8, 6:30-8:30 PM, $50, Redwood High School 120/Staff Lounge, 395 Doherty Dr., Larkspur, CA 94939. To register, call 415 945-3730.
  • November 17 Lecture: Healthy Eating for Healthy Aging, Thursday, November 17, 6:30-8:00 PM, $25, TAM High, Miller Ave. at Camino Alto, Mill Valley, CA, Wood Hall 151. To register, call 415 945-3730.
For information on Meredith's activities, visit or call 415 272-5525.

Chef Laura Stec offers free events including cooking demos and a cooking class; for details, visit

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).

When the oak is felled the whole forest echoes with its fall, but a hundred acorns are sown in silence by an unnoticed breeze.
Thomas Carlyle
The countenance is the portrait of the soul, and the eyes mark its intentions.
Marcus Tullius Cicero
And we love to dance -- especially that new one called the Civil War Twist. The Northern part of you stands still while the Southern part tries to secede.
Dick Gregory
October 17
Tia Rich, Ph.D., will speak on Introduction to Contemplative Practices: P.E.A.C.E. for Oneself and Others. Experience renewal, peace of mind and well-being by pausing to quiet the thinking mind, engage the senses, relax and replenish during this after dinner session. Enjoy a preview to the week of free events in the Stanford Contemplation By Design Summit, held Nov. 3-11, 2016. We will explore the fundamental role of the contemplative pause in creating a life of sustained excellence, joy, compassion, wisdom and health - a life lived fully. Learn practical skills as well as the scientific evidence that supports the value of enjoying a daily contemplative pause. Five practical steps for cultivating a contemplative lifestyle will be taught-P.E.A.C.E.: Pause, Exhale, Attend, Connect and Express.

Tia Rich, Ph.D., Contemplation By Design, Director, has been integrating mindfulness, compassion and meditation into stress management programs at Stanford University and Medical Center since 1984. Her creation and leadership of the free Contemplation by Design (CBD) program held November 3-11, 2016 is an expression of her steadfast dedication to the resilience and well-being of the community. For more information, visit

November 7
Al Lampell will teach an easy and fun dance called the Calypso. It comes from the islands off of Florida--remember Harry Belafonte? Come prepared for a fun evening!

"Calypso Al" is a longtime regular at the Monday dinners, and a retired engineer teaching spiritual values. He is a student/teacher/counselor of A Course In Miracles (ACIM), and a volunteer teacher for InnVision, homeless shelters in the Bay Area. He has been teaching for about 31 years now.

November 14
Chef Laura Stec will teach an after-dinner cooking class, Exploration of a Sauce - Macrobiotics. We will look at the science and taste of sauces - the 5 components of a sauce, how to thicken sauces, and how to make your own. We will cook and taste the macrobiotic "Mother Sauces," compare and contrast them to classic French Mother Sauces, and learn how to transfer these traditional culinary ideas into a natural foods-style of cooking. Books used in class: On Food and Cooking (Harold McGee) and Cool Cuisine - Taking the Bite Out of Global Warming (Laura Stec).

Laura Stec is a chef, educator and author specializing in events and products for healthy people and the planet. She is a private and corporate chef, and Culinary Health Educator for Kaiser Permanente and Bay-Area corporate wellness programs. The Food Party! is her featured blog for San Francisco-based Embarcadero Media. Past positions include chef instructor for Lifelong Inc. and consulting chef for the International Culinary School. As Corporate R & D Chef for Pescadero Foods Inc., Laura worked on-farm with pasture-raised chickens, and on a local-food line for the National School Lunch Program. In 1988 she founded EcoEaters, a premiere food and environment education program in the U.S. She lectures nationally and internationally about healthy people and healthy planet connections. Her book, Cool Cuisine - Taking the Bite Out of Global Warming, is co-authored with atmospheric scientist Dr. Eugene Cordero. Laura also volunteers with Michelle Obama's Chefs Move to School program.

November 28
Singer-Songwriter Nancy Cassidy will perform Soulful Songs for Everyone. Nancy Cassidy is a California Valley dairy farm girl and second of seven kids. The first instrument she received when she was a little girl was a ukelele. A few years later, she set the uke aside and picked up a guitar that she has only rarely put down since. Nancy has been singing, writing and performing for many years and is one of the leading children's recording artists today. Her soulful original folk songs invite you to drift toward your heart and flow into the hearts of others, building a patchwork quilt of our shared human experiences. Weaving farm life, rivers, and the sea, she chronicles our lives and the natural world acknowledging our intertwined connection to each other and nature. Visit her website  
Japanese Hot Pot with Carrots and Kudzu
A quick, soothing dish, easy enough for any day, interesting enough for a dinner party.
Serves 5

  • 2 cups cooked grain of choice (see chapter 10)
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 1 /4 teaspoon salt
  • 4 teaspoons kudzu (powdered or chunk style, arrowroot or cornstarch may be substituted)
  • 4 teaspoons water
  • 3 carrots, cut into 1-inch rounds
  • 1 head cauliflower, broken into large florets
  • 1 cup stock, plus extra for deglazing pan
  • 4 ounces smoked packaged tofu, cut into 1/2-inch chunks (can substitute chicken)
  • 1 to 2 tablespoons soy sauce
  • 2 teaspoons grated fresh ginger
  • Salt to taste
  • Green onions or nori, sliced thin, for garnish
Prepare 2 cups of cooked grain using the "Grain Cooking Chart" on page 181 in chapter 10 of Cool Cuisine. While grain is cooking, heat a medium-size, heavy-bottomed pot over medium heat. Add oil and sauté onion with salt until translucent, about 5 minutes. While onions cook, dissolve kudzu in a small bowl with 4 teaspoons water. Set aside. After 5 minutes, move onions to one side of the pot; add half of the carrots. Spread onions on top of the carrots, and then add the remaining half of the carrots on top of the onions. Add a little stock as needed. Cover and cook over medium heat about 7 minutes. Add cauliflower florets on top of the carrots. Add a little stock as needed. Cover and cook an additional 7 minutes or so, until vegetables are tender. Add tofu and stir. By now the kudzu/water mixture will have hardened. Stir it well and combine with 1 cup stock, soy sauce, and ginger. Add to the pot and bring to a boil, stirring until sauce thickens. Check consistency; add more kudzu (diluted in water) or stock if needed. Garnish with green onions, sliced nori, and Condiment Plate (see page 183 - Cool Cuisine)

by Chef Laura Stec
Excerpt from her book Cool Cuisine - Taking the Bite Out of Global Warming (Gibbs Smith 2008)  
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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