|Peninsula Macrobiotic Network Newsletter|
|Number 98 February / March 2003 Peninsula Macrobiotic Community|
15 Years of Gourmet Vegetarian Dinners
Chef Gary Alinder
Sit Down or Take-out, $13.
Mon Feb 17: Patrick McCarty speaks on The Mediterranean Diet Revisited: The Latest Facts.
Mon Mar 10: Michael Rossoff speaks on Soul Mates: The Liver As A Gateway To Physical, Emotional And Spiritual Well-Being.
Mon Mar 31: Verne Varona speaks on Awakening The Creative Self and Everything You’ve Always Wanted To Know About Fermentation But Were Too Unconcerned To Ask
Go thy way,
For it was not into my ear you whispered,
You see things as they are and ask,
Joy is but the sign that creative emotion is fulfilling
Our community depends on you!
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News and Announcements
News Update (03-28-03): Unfortunately, Verne Varona will be unable to join us as an after dinner speaker on March 31.
New: Cooking Classes with Chef Gary Alinder - Saturday, April 5 and Saturday, April 12 10:30 a.m - 1 p.m. More information.
The Second Annual Bay Area Veg Fair (vegfair.org) takes place Saturday, Feb 1, 9 AM - 6 PM, at the Santa Clara Convention Center. The Fair features lectures by Howard Lyman, John McDougall, MD, Peter Burwash, Alka Chandna, PhD, and others; Chef Demos by Eric Tucker, Jennifer Raymond, Al Chase, and The Compassionate Cooks; an International Food Café; and Exhibit Hall. Admission, food samples, and parking are all free! Sponsors are VegNews, conscious design & photography, In Defense of Animals, allGoode Organics, Farm Sanctuary, People for the Ethical Treatment of Animals, Pangea, San Francisco Vegetarian Society, and Silk.
Personal Health Consultations will be available with visiting practitioners while here: February 17-18, Macrobiotic Shiatsu Counselor Patrick McCarty, email firstname.lastname@example.org; March 11-13, Macrobiotic Counselor and Acupuncturist Michael Rossoff, call 650 366-4285; March 31, Macrobiotic Counselor Verne Varona, call 310 967-7700.
Join Macrobiotic Teachers David & Cynthia Briscoe for Women's Health Focus, a special internet edition of their popular national workshop for women. Online classes take place February 11, 13, 18, 20, 25 and 27; an audit option is available for the Internet-shy For info, call 877 622-2637 or see http://www.macroamerica.com.
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: Feb 22, Mar 15, 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, purcellmurray.com. Or call Susanne at 415 661-4764.
Anne Mark does takeout meals and lifestyle recommendations, and teaches macrobiotic cooking classes in Palo Alto: Hardy Winter Meals on Sunday, February 9, 10 AM - 12:30 PM, and Transition Into Spring on Sunday, March 9; classes include macrobiotic theory, instruction, handouts, and meal, $35. Call 650 843-0255.
Meekk's Kitchen prepares a variety of vegetarian and vegan dishes in Palo Alto, menu updated weekly, call 650 424-3900, www.meekksKitchen.com.
Carolyn Peters offers private cooking, cooking classes, and catering in San Francisco. She is experienced in macrobiotic, vegetarian, and conventional styles. Call 415 552-5879, email@example.com.
The Mediterranean Diet
On Feb 17, Patrick McCarty speaks on the Mediterranean diet, which has attracted much research interest. Some background follows.
In the 1950s, a researcher at the U. of Minnesota named Ancel Keys, along with colleagues in Finland, Holland, Italy, Yugoslavia, Japan, Greece, and the U.S., began a landmark study which followed more than 12,000 men aged 40-59 over the long term. The Seven Countries Study was the first to establish what is commonly known today: a strong correlation of coronary heart disease with intake of saturated fatty acids and levels of serum cholesterol. There were some surprises: the study identified a "Mediterranean diet" that was unexpectedly healthy, and in Greece and especially Crete, the occurrence of heart disease was even less than would be expected for those already eating the healthy Mediterranean way!
Dietary data from those parts of the Mediterranean region that enjoyed the lowest recorded rates of chronic diseases and the highest adult life expectancy show the following pattern:
1. An abundance of food from plant sources, including fruits and vegetables, potatoes, breads and grains, beans, nuts, and seeds;
2. Emphasis on a variety of minimally processed and, wherever possible, seasonally fresh and locally grown foods;
3. Olive oil as the principal fat, replacing other fats and oils;
4. Total fat ranging from less than 25 percent to over 35 percent of energy, with saturated fat no more than 7 to 8 percent of energy;
5. Daily consumption of low to moderate amounts of cheese and yogurt;
6. Weekly consumption of low to moderate amounts of fish and poultry; from zero to four eggs per week (including those used in cooking and baking);
7. Fresh fruit as the typical daily dessert; sweets with a significant amount of sugar (often as honey) and saturated fat consumed not more than a few times per week;
8. Red meat a few times per month (a maximum of 12 to 16 ounces per month, generally leaner than the grain-fed meat of industrialized countries);
9. Regular physical activity at a level which promotes a healthy weight, fitness and well-being; and
10. Moderate consumption of wine, normally with meals; about one to two glasses per day for men and one glass per day for women.
(Source of list: http://www.oldwayspt.org/pyramids/med/p_med.html)
Speakers receive a gratuity from the audience; please show your support and appreciation with a donation ($5-10 suggested).
Macrobiotic Shiatsu practitioner Patrick McCarty attended the 2003 International Conference on the Mediterranean Diet, held in January in Boston (he also attended a similar 1997 conference in Crete). On Feb 17, he shares the latest findings with us and compares them to macrobiotic recommendations, when he speaks on The Mediterranean Diet Revisited: The Latest Facts.
Patrick’s background includes study at the Kushi Institute in Boston and the Shanghai College of Traditional Chinese Medicine. He co-directed the East-West Center for Macrobiotics in Eureka for nearly 20 years. He has lectured and taught at locations around the world, and readily shares the knowledge and experience he’s gained from his very active counseling practice. Patrick is known for his always-fresh and enthusiastic approach to health, living, and macrobiotics.
[ NOTE 03-04-03: Michael Rossoff will not be joining us on March 10. His talk will be rescheduled for a future evening. ]
On March 10, Macrobiotic Counselor and Acupuncturist Michael Rossoff speaks on Soul Mates: The Liver As A Gateway To Physical, Emotional And Spiritual Well-Being. This lecture will explore the body's largest organ from both Western and Oriental medical viewpoints. In Chinese medicine the liver plays a key role of harmonizing the blood. And on a spiritual level, it houses the soul. How these facets work together is crucial for a deeper appreciation of life. Since you can't live without it, come learn how to care and prosper this great organ.
Michael Rossoff brings 33 years of experience with macrobiotics, acupuncture and Chinese medicine. He has counseled many thousands of people, taught in the USA, Canada, Europe and Israel. Besides his counseling and acupuncture practices, he is now the academic dean of the Atlantic University of Chinese Medicine, near Asheville, North Carolina.
[ NOTE 03-28-03: Unfortunately, Verne Varona will be unable to join us on March 31.]
On March 31, Macrobiotic Counselor and Speaker Extraordinaire Verne Varona treats us to a doubleheader. In the first half, Verne takes a unique look at what creativity means, how to inspire it, and how to sustain it, in Awakening The Creative Self. In the second half, Verne guides us to the truth about fermented foods. Today, anti-fermentation sentiment (candida-phobia), along with misunderstanding of the proper use of salt, are common. But over thousands of years, numerous cultures have, in fact, used fermented foods to support health, healing, and greater dietary satisfaction. Join the fun--don't be a deadbeat picklehead--as Verne explains Everything You've Always Wanted To Know About Fermentation, But Were Too Unconcerned To Ask!
A certified nutritional counselor, Verne is an acclaimed authority on natural healing. A frequent speaker at health expos and an instructor for the International College of Naturopathy, he has written numerous articles for Macrobiotics Today, Natural Health, Whole Life Times, and other publications. His recent book, Nature's Cancer Fighting Foods, has been very well received. The former host of his own radio show, he is a popular media guest on nutrition and health topics.
Cannellini Beans with Sage, Rosemary and Garlic
Ingredients to yield six servings:
Replace soaking water with fresh stock or water to cover beans one inch, and add kombu (optional). Bring to a simmer and add the sage, rosemary, garlic, and one third of the oil. Cover pot and simmer 45 minutes; add water as needed to maintain water level at or above beans. Stir in about 1/2 teaspoon salt, some grinds of fresh pepper and the remaining oil. Simmer until the remaining liquid is thick and the beans are very tender. Adjust seasonings. Serve with a crusty piece of bread.
by James Holloway
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