Peninsula Macrobiotic Network Newsletter

~ May 6th ~
An Evening With
Shizuko And Patrick!
Number 93             April / May 2002       Peninsula Macrobiotic Community

14 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

Mon Apr 29: Michael Rossoff speaks on The Power Of Change For Health And Healing.

Mon May 6: An Evening With Shizuko Yamamoto And Patrick McCarty.

Mon May 13: Fifteenth Anniversary Dinner!

Mon May 27: Memorial Day, No Dinner.

Fifteenth Anniversary Celebration

May 13, 2002

Sparkling Juice

Yellow Split Pea Soup

with Herbed Croutons

Quinoa Loaf With Rich Onion Gravy

Garlic Mashed Potatoes

Steamed Asparagus

with Yellow Pepper Sauce

Glazed Carrots, Pecans and Fennel

Mixed Green Salad Vinaigrette

Chocolate Cream Couscous Cake

Choice of Grain Coffee or Herbal Teas


Kites rise highest
against the wind
—not with it.
Winston Churchill

When you talk,
you repeat what you already know;
when you listen,
 you often learn something.
Jared Sparks

I am enough of an artist
to draw freely upon my imagination.
Imagination is more important
 than knowledge.
Knowledge is limited.
Imagination encircles the world.
Albert Einstein

He is happiest who hath power
to gather wisdom from a flower.
Mary Howitt

From The Editor

Our community depends on you!

To support and receive the newsletter, 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.

Newsletter and Menu back issues are available here.



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 15 years now.  But there is much more to the Dinners than just food—they have evolved into a vibrant community of friends, and a genuine resource for health education.  Join us in celebrating our Fifteenth Anniversary on May 13!

Our newsletter and menus are available at  To receive an e-mail notification when the latest versions are available, send an e-mail request to  To cancel the mailing of a printed newsletter and menu, contact the Editor Gerard at 650 903-0447.

Macrobiotic Health Guidance Counselor Michelle Nemer will be available for per­sonal consultations in San Mateo on Mon Apr 15 and Mon May 6, call 510 527-4367.  For workshop info, see Cooking Classes below.

Macrobiotic Counselor and Acupuncturist Michael Rossoff will be available for personal consultations in Woodside, Mon April 29 - Thu May 2, call 650 366-4285.

Macrobiotics in Cuba--Mary Morgan, who visits Cuba regularly (a tradition started by her late husband Dr. Benjamin Spock in the 70's) returned from her latest trip there with news of a recently-formed macrobiotic group.  The group is headed by Vegetarian Chef Tito A. Núñez Gudás, who teaches natural, vegetarian cooking, and has a weekly radio show on natural food.  Tito's group has had some remarkable results in applying their dietary approaches to diabetics.

Mary Morgan plans another trip to Cuba in November, with Patrick McCarty and other macrobiotic teachers.  In the meantime, we may set up exchanges between our group and theirs, sure to be beneficial and culturally enriching for all.  If you want to get involved (especially if you read and write Spanish), contact Gerard Lum, 650 903-0447.

  Monthly Vegan Potlucks!  Sunday, Apr 21, 6:30 PM, hosted by Brett Garrett in Redwood City, call 650 599-9678 to let him know you're coming and for directions.  Also, Sunday May 19, 6:30 PM at the home of Chuck Olson in Santa Clara, call 408 296-6944.  To host a fun dinner, call Harold Stephenson, 650 856-1125.

Special Thanks to Colleen Corey (takeouts and cleanup), Robin Silberling (webmaster), and Gerard Lum (newsletter)!

Cooking Classes, Dinners

The environmental organization Acterra and Chef Laura Stec serve their annual Earth Day Decadent Dinner, "Tastes of the Bay", on Saturday, April 13, 7:30 PM - 10:30 PM, at the Coyote Point Museum in San Mateo.  RSVP by Apr 8 to 650 962-9876 x302; $50/person or $90/couple.  Volunteer cooks needed, contact

Micael Gonzalez, with 20 years of macrobiotic experience and training from the Kushi Institute, is looking for a full-time position preparing healthy, natural foods in the peninsula area, call 650 248-7313 or 650 856-7597.

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 offers vegetarian take- outs  ($12) on Wednesdays in San Francisco, SF delivery available, reserve by 9 PM Tue, call 415 661-4764.

Anne Mark teaches a macrobiotic cooking class every month and does takeout meals and lifestyle recommendations in Palo Alto, call 650 678-9390.

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

Michelle Nemer, Macrobiotic Health Guidance Counselor, teaches Sunday health care workshops in San Mateo: April 14 (Strengthening Immunity & Digestion Part 1), and May 5 (Part 2), 9:30 AM - 5:00 PM.  Includes lectures, cooking class, lunch, and class materials; $65 per workshop.  Michelle will also be available for private health consultations in San Mateo the Monday after: April 15 and May 6.  Call 510 527-4367.

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,

After-Dinner Events

Speakers receive a gratuity collected from the audience; please show your support and appreciation with a donation ($5-10; more than usual due to travel distance of speakers).

On April 29, Macrobiotic CounselorandAcupuncturist Michael Rossoff speaks on The Power Of Change For Health And Healing.  Change is the only real constant.  Change is movement of energy, blood, muscles and consciousness.  Health is the ability to flow with change smoothly.   According to Chinese medicine, all disease, on some level, reflects blockages, stagnations or weaknesses that prevent this harmonious movement.  In this talk, we will explore various ways to learn how to adapt internally and externally so that we can easily flow with change to maintain greater flexibility and wellness.

Michael Rossoff brings 32 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.

On May 6, join us for An Evening With Shizuko Yamamoto And Patrick McCarty.  When in her twenties and living in Tokyo, Shizuko Yamamoto was seriously ill.  She had vision and eye troubles, and was close to having leukemia.  She was in and out of hospitals for three years.  From her education and upbringing she grew up with a deep sense of trust and confidence in western ways; at the same time, she regarded classical Oriental healing arts as unscientific and primitive.

But after her prolonged experience with health problems, she completely lost trust in the western approach.  Reluctantly, she accepted a shiatsu treatment and was immediately struck by her relationship with the practitioner, and how good it felt.  This started her on a long study of the Oriental healing arts, including shiatsu, macrobiotics, and aikido; study with George Ohsawa; a move to New York to promote macrobiotics; the start of an unplanned shiatsu practice; and her eventual development of macrobiotic shiatsu.

In Shizuko's words: "Though I had many physical and emotional troubles, they were all healed. After I made the profound change to macrobiotic living principles my problems were cured.  With these changes I developed more of a positive outlook.  It has become easier for me to look on the bright side.  When I was sick everything appeared negative to me.  As my body healed itself I was able to do more work.  I became involved in many interesting activities.  I was able to forget my personal troubles.  I soon began to feel good about things again."

"After 40 years of living in Tokyo with my parents and friends, life gave me an opportunity to start over.  It started with my practice of yoga and macrobiotics.  It has continued with my move to the United States.  This process initiated my new life.  Before that time I had hardships with my illnesses but I never really had to work hard nor to depend on myself.  To break away from my old ways and start a new life really felt good to me."

Shizuko is now recognized as one of the world's leading shiatsu practitioners and macrobiotic consultants, and the creator of the Macrobiotic Shiatsu style.  She has authored several books including Barefoot Shiatsu, The Shiatsu Handbook, and Whole Health Shiatsu.  Shizuko has led seminars in the U.S. and Europe for over 35 years, and is dedicated to spreading the simple message of living according to nature.

Patrick McCarty has worked, taught, and co-authored books with Shizuko extensively.  His training 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, and is known for his always-fresh approach to health, living, and macrobiotics.

Research Study On Macrobiotics Seeks Participants: Guinat Rice, a macrobiotic counselor, and her husband Sheldon are part of a research team studying macrobiotics and disease with the University of South Carolina.  Funded by the Centers for Disease Control, the study is called "Complementary and Alternative Medicine with Curative Intent:  Macrobiotics."  They are seeking people interested in contributing to this research.

Have you used macrobiotics to heal a health condition?  Would you be willing to share your healing story?  They are trying to learn more about people's experiences with healing and recovery from illness using macrobiotics.  If you agree to share your story or know others who may, they would like to talk with you.

All information is held in strict confidence until participants give permission for it to be published.  Participants have the right to withdraw interview information at any time.  Contact Guinat at

John Robbins, founder and Board Chair Emeritus of EarthSave International, will explore The Food Revolution on Tuesday, April  9, from 4:00 to 5:00 PM, in Fairchild Auditorium at Stanford University School of Medicine.  The free lecture is co-sponsored by the Complementary and Alternative Medicine Program at Stanford (CAMPS), Stanford Health Improvement Program, the Stanford Health Library, and the Stanford Center for Research in Disease Prevention.  Robbins will discuss how our diets impact environmental and personal well-being and how to create a healthy, ethical, and sustainable way of life through consuming a plant-based diet.


Neat Loaf
(adapted from Friendly Foods by Brother Ron Pickarski)

Yield: One loaf, 8-10 servings

  • 3 c. water
  • 1 1/2 c. bulgar
  • 1 1/2 c. diced onions
  • 3 cloves garlic, minced
  • 1 1/2 c. grated carrots
  • 1/4 c. minced fresh parsley
  • 1 T. sesame oil
  • 6 T. barley miso
  • 1 T. dried French Herb Mixture (usually available pre-mixed in stores)
  • 1/4 c. nutritional yeast
  • 1/2 c. roasted and finely ground walnuts
  • 1/2 c. roasted sunflower seeds
  • 1/2 c. gluten flour
  • 1/2 c. whole wheat flour

1.  Bring the water to a boil in a sauce pan.  Add the bulgar, cover and simmer for 5 min. or until all the water is absorbed.  The bulgar must be cooked, but dry.

2.  Sauté the onions, garlic, carrots and parsley in the oil until softened and beginning to be tender. Add the miso, French herb mixture, and nutritional yeast and stir well.

3.  Mix the two flours together in a large mixing bowl.  Add the walnuts and sunflower seeds.  Add the bulgar and vegetables. Stir well to thoroughly combine.

4.  Press the mixture into an oiled 1-quart loaf pan. Cover and bake in a preheated 350 F. oven for 50 to 60 minutes. When done, let the loaf cool in the pan for 5 minutes before removing.   Cool an additional 15-20 minutes before attempting to slice.  Serve with a hearty gravy or sauce.  Good cold the next day.

Hearty Onion Gravy

Yield: 3 c.

  • 1 very large or 2 small-medium onions, peeled and minced
  • 3-4 cloves garlic, peeled and minced
  • 1 T. olive oil
  • pinch of salt
  • 2 1/2 c. water
  • 1/4 c. nutritional yeast
  • 2 T. barley miso
  • 1/4 c. soy sauce
  • 1 t. mixed dried French herbs (optional)
  • 1 heaping T. tahini (optional)
  • 1 T. minced fresh parsley (optional)
  • 1/4 c. unbleached flour dissolved in 1 c. water
  • black pepper to taste

1.  Heat the olive oil in a sauté pan or cast iron skillet, add the onion and garlic and sauté over medium high heat, stirring frequently until the onions just begin to brown (6-7 min.).  Turn down the heat, sprinkle on the salt and dried herbs and sauté slowly until the onions become evenly, light brown (another 15 minutes or so).  Add a little water if they begin to dry out.

2.  Add 2 1/2 c. water, the soy sauce, nutritional yeast and the miso, stir and turn up the heat until the mixture boils.  Simmer a few minutes, then dissolve the flour in the remaining 1 c. water, whisk this into the sauce to thicken it.  Cook 4-5 minutes.  Check the seasoning, adding salt, pepper and soy sauce as needed.  If you want a thicker gravy, dissolve an additional T. of flour in 1/2 c. water and whisk this into the simmering gravy.  For a richer tasting gravy, whisk in a tablespoon or two of tahini. Do this after you have removed the gravy from the heat, as high heat could cause the tahini to separate.  Garnish with fresh parsley (optional).

by Gary Alinder

Also In This Issue:

Cooking Classes & Dinners

After-Dinner Events

Recipe: Neat Loaf with Hearty Onion Gravy

April & May 2002 Dinner Menus