Peninsula Macrobiotic Network Newsletter

Number 99             April / May 2003       Peninsula Macrobiotic Community

15 Years of Gourmet Vegetarian Dinners

Chef Gary Alinder
Every Monday, 6:30 PM
First Baptist Church, Palo Alto.
305 North California Avenue at Bryant, 1/4 mile East of Alma

Sit Down or Take-out, $13.
Call 650 599-3320 by Monday 9:30 AM. Reservations Required.

Coming Events

Sat Apr 5: Chef Gary Alinder Cooking Class: Soups, Soups & More Soups!

Sat Apr 12: Chef Gary Alinder Cooking Class: Favorite Entrees: Neat Loaf with Onion Gravy, Roasted Veggie Tofu Frittata, Hungarian Noodles And Cabbage, and more!

Mon Apr 21: Gerard Lum hosts Building Connections Within The Peninsula Macrobiotic Community.

Mon May 5: Mitchell Corwin, D.C. speaks on Our Health, How Much Is Inherited?

Mon May 12: Sixteenth Anniversary Celebration!

Mon May 26: Memorial Day, No Dinner.

Sixteenth Anniversary Celebration

May 12, 2003

Sparkling Juice

White Bean and Pasta Soup with Pesto

Artichoke, Leek and

Roasted Tomato Frittata

Spring Veggie and Rice Salad

Steamed Asparagus with

Lemon and Olive Oil

Green Salad with Caesar Dressing

Garlic Bread

Lemon Cake with Berry Sauce

Choice of Green or Herbal Teas


I am only one; but still I am one.

I cannot do everything,

but still I can do something;

I will not refuse

to do something I can do.

Helen Keller


Wisdom stands at the turn in the road

and calls upon us publicly,

but we consider it false

and despise its adherents.

Kahlil Gibran

Our community depends on you!

To support and receive the newsletter via postal mail, send $10/year (checks made to "Peninsula Macrobiotic Community") to Gerard Lum
101 E. Middlefield Rd, Apt. 9
Mountain View, CA 94043

Your mailing label shows the date and amount of your last contribution.
650 903-0447.

Get the newsletter via email: To receive an email notification each time the newsletter is published on this site send an email to

Newsletter and Menu back issues are available.

News and Announcements

On May 11, 1987, Chef Gary Alinder prepared a Gourmet Vegetarian Dinner at St. Bede’s Church in Menlo Park.  That quiet beginning launched a reliable, weekly Dinner event which has provided healthy and delicious food for an amazing 16 years now.  But there is much more to the Dinners than just food—each Dinner is a synergistic event run largely by the efforts of caring volunteers.  And they are the foundation for the Peninsula Macrobiotic Community, which has evolved into a vibrant community of friends and a resource for health education hosting many distinguished speakers.  Join us in celebrating our Sixteenth Anniversary on May 12!

Milt Jones, our friendly and accommodating liaison with the First Baptist Church, passed away suddenly in February.  It was a pleasure for all of us to work with Milt.

EarthSave sponsors a Dinner/Lecture on April 8 at The BayLeaf Cafe, 520 Ramona, Palo Alto.  Vegetarian Cookbook Author Kay Bushnell will speak on Easy Vegan Meals.  The vegan dinner begins at 6:30 PM, free lecture at 7:30.  Cost: $12 ($10 for members) in advance, $15 at door.  Call 408 380-1214 to reserve,

Monthly Vegan Potlucks!  Sunday, Apr 27, 6:30 PM at the home of Robert Rohrbacher in Mountain View, call 650 938-0882 to RSVP and get directions.  Also, Sunday May 18 at the home of Chuck Olson in Santa Clara, call 408 296-6944.  To host, call Harold Stephenson at 650 856-1125.

Michio Kushi, preeminent authority on natural healing and the macrobiotic approach to health and peace, leads a Japan Cultural And Spiritual Tour, May 13-22, starting and ending in Tokyo (arrival to and departure from Tokyo are arranged individually).  Two tour packages are offered: Grand Tour (10 days) $3100, and Economy Tour (8 days) $2500.  Call 888 547-2663,  Registration ends April 30.

The 34th Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 19-27 in the Tahoe National Forest.  For info on one of the premiere macrobiotic events and best vacations anywhere, visit, pick up a brochure at Dinner, or call 800 232-2372.

Gary Alinder Cooking Classes

     You Asked for It!  Cooking Classes with Chef Gary Alinder!  Saturday, April  5 and Saturday, April 12, 10:30 AM-1 PM, in the kitchen at The First Baptist Church, 305 North California Ave, Palo Alto.  April 5: Soups, Soups & More Soups!  Four of your favorite soups, plus salad and bread for a complete lunch.  Bonus: learn to make great salad dressings!  April 12: Favorite Entrees: Neat Loaf with Onion Gravy, Roasted Veggie Tofu Frittata, Hungarian Noodles And Cabbage, and more!  To register, email Gary at, call him at 415-552-5449, or see him at the Monday Dinner.  Class fee: $40 for one class, $75 for two (sliding scale for people on fixed incomes). Here's a Flyer with more information.

Cooking and Dinners

James Holloway, frequent Guest Chef at the Monday Dinners, does personal home cooking in Palo Alto, in macrobiotic and classical styles, call 650 852-9182.

Susanne Jensen teaches vegetarian cooking classes on Saturdays: Apr 19 and May 3, 10 AM-noon, at Purcell Murray (an appliance distributor), 185 Park Lane, Brisbane, $48.  For information, call 800 892-4040, x129,  Or call Susanne at 415 661-4764.

Anne Mark does takeout meals and lifestyle recommendations, and teaches macrobiotic cooking classes in Palo Alto, call 650 843-0255.

Meredith McCarty plans several Spring activities in Marin including a lecture, cooking classes, and Farmers' Market Tours.  For info, call 415 381-1735,

Meekk's Kitchen prepares a variety of vegetarian and vegan dishes in Palo Alto,  menu updated weekly, call 650 424-3900,

Carolyn Peters offers private cooking and catering in San Francisco.  She is experienced in macrobiotic, vegetarian, and conventional styles.  Call 415 552-5879,

After-Dinner Events

Speakers receive a gratuity from the audi­ence; please show your support and apprecia­tion with a donation ($5 suggested).

In addition to providing a superb Gourmet Vegetarian meal, the Monday Dinners are a great place to meet people; many friendships have begun and flourished.  Of course it's natural to want to renew our friendships each Dinner, so many tend to congregate with those they know best, often resulting in sitting in the same group each time.  Ironically, we may know little about others, including some very interesting and talented people, who attend the same Dinner but are outside our group.  Also, with most of us leaving promptly after dinner to get back to our busy lives, interactions are often limited to the time that we dine.  Finally, these are very challenging times for many of us—economically, psychologically, and otherwise.  This is not a time for isolation.

To encourage connections and networking, Newsletter Editor Gerard Lum will host Building Connections Within The Peninsula Macrobiotic Community on April 21.  Each participant will introduce him/herself and share something—like a reason for coming to the Dinners, an interest in macrobiotics or other approaches to health, a service offered, or a personal concern—thereby connecting with others and evolving the Monday Dinners into a community of networked friends.  We will support any who fear speaking in public, so that we all share, connect, and have fun.  Gerard, Editor since 1990, will host and get things rolling; no charge for this event.

On May 5, Mitchell Corwin, D.C. speaks on Our Health, How Much Is Inherited?  Mitchell will discuss the new homeopathic based theories on acquired weaknesses we inherit from our ancestors.  The discussion will include topics of miasms, bone infections as complication from teeth, and thin walled diseases of the digestive system.  He will also review the role of nutrition vs. immuno-therapy in addressing the multitude of digestive system disorders and the many opportunistic infections from candida to leaky-gut syndrome.  There will be time left for discussion and evaluation of everyone who attends.

Mitchell Corwin is a chiropractor who has practiced in Berkeley for the last 20 years.  His clinical expertise is in systemic and neurological disorders, with emphasis on learning disabilities and scoliosis.


Secrets Of The Master Chefs: Master Recipe For Creating Your Own Soups

Monday Diners have come to expect the artistic, expressive, and deeply satisfying soups that start off our weekly feast.  It took pleading, cajoling, and flattery to extract the following deep secrets from our Master Chef.  Produces six generous servings.

The liquid part: 8 c. water or stock

For thickening, fiber, protein, heartiness:1-1/2 c. grains or pasta or beans, or a combination.

For flavor, texture, color, nutrition: 4-5 c. chopped vegetables  (carrots, onions, leeks, celery, sea vegetables  etc.)

For variety, mystery, artistic expression: herbs, spices, ginger, garlic, etc.  (Pick a theme and stick with it)

For depth of flavor: soy sauce, natural soup stock cubes, miso, nutritional yeast, dried mushrooms, ume plum vinegar, olive oil, toasted sesame oil.

And don’t forget to garnish: chopped fresh herbs, green onions, croutons, sour cream, etc.

To make a simple vegetable stock: Combine

  • 2 quarts water
  • 4 carrots, washed and chopped
  • 2 onions, peeled and diced
  • 1 parsnip, washed and chopped
  • 2 leeks, washed and chopped
  • 6-8 shiitake mushrooms or dried mushrooms of choice
  • 2 bay leaves, 3-4 springs of parsley
  • 1 6” piece of kombu
  • pinch of salt; 1 T. soy sauce (optional)
  • 1/4 c. nutritional yeast.

Bring just to a boil and then simmer one hour.  Strain through a fine mesh strainer.

by Gary Alinder


Hungarian Noodles and Cabbage

Ingredients to yield 4-5 servings:

  • one half of a medium head green cabbage
  • 1 onion, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1-2 T. Hungarian paprika
  • 2 T. mirin
  • olive oil, umeboshi vinegar, salt, pepper
  • 8 oz. fettucine type pasta, broken in half and cooked al dente

1. Cut the cabbage half in half again the long way and thinly slice.

2. Sauté the onion in a generous amount of olive oil until it wilts.

3. Add cabbage and continue sautéing, stirring amost constantly, until cabbage wilts and volume greatly reduces.

4. Add the paprika, mirin and the umeboshi vinegar, salt and pepper to taste.  Lower heat and continue sautéing until cabbage becomes tender and sweet (10-15 minutes).  Watch carefully and add a little water if it threatens to become dry.

5. Turn up heat a bit  and add the pasta. Stir together until cabbage and pasta are combined and pasta is reheated.  Add a little olive oil and an additional splash of umeboshi vineager if it needs a flavor boost.  Serve.

by Gary Alinder

Also In This Issue:

Cooking and Dinners

After-Dinner Events

Master Recipe For Creating Your Own Soups
& Hungarian Noodles and Cabbage

Dinner Menus for April & May



Last modified:   Top