Peninsula Macrobiotic Network Newsletter

Number 95             August / September 2002       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

Mon August 19: Dr. Michael Greger speaks on Optimum Vegetarian Nutrition: Surprising New Research On Omega 3's And B12.

Mon September 2: Labor Day, No Dinner.

Mon September 16: Patrick McCarty speaks on Vitality—Where We Get It And How To Keep It—A Holistic Approach.

Autumnal Equinox Celebration

September 23, 2002

French Onion Soup

Chickpea and Veggie Stew


Salad Greens with

Oranges and Marinated Red Onions

Olive Medley

French Bread

Almond Cake

Mint Tea

For certain is death for the born

And certain is birth for the dead;

Therefore over the inevitable

Thou shouldst not grieve.

Bhagavad Gita

(250 BC – 250 AD), Chapter 2


Life is a journey,

 not a destination—

we determine our destiny

 by the direction we take.



Of course there is no formula for success except perhaps

an unconditional acceptance of life

and what it brings.

Arthur Rubinstein


Nobody sees a flower—really—

it is so small it takes time—

we haven’t time—

and to see takes time,

like to have a friend takes time.

Georgia O’Keefe

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.

News and Announcements

Mrs. Neda Tomasevich, an active member of our Monday Dinner Community for the past six years, died at her home in Palo Alto on July 5 at the age of 88.  A native of Croatia, she came to this country with her husband in 1939 and settled here permanently after the war.  She raised three children, taught French in the Mountain View school district for fifteen years, and was an excellent cook and avid gardener.  She began a macro­biotic diet in 1996 after being diagnosed with breast cancer.  Thanks to the diet and other holistic therapies, she was able to avoid all conventional cancer treatment.  Subsequently, she was diagnosed with a chronic blood con­dition, which eventually led to her death.  She leaves, among others, daughters Neda and Lasta, also members of our Dinner group.

Dinner will not be served on Labor Day, September 2.  Happy Holiday!

Monthly Vegan Potlucks!  Sunday, Aug 18, at the home of Deborah Ferrara in Foster City, call 650 570-7027 to let her know you’re coming and to get directions.  And on Sunday, Sep 15, at the home of Harold Stephenson in Palo Alto, call 650 856-1125.  To host a fun potluck, call Harold. 

Al Lampell leads a valuable weekend Relationship Seminar based on the teachings of A Course In Miracles.  Learn where you are now, what a perfect relationship is like, and how to get from here to there.  Fri Sep 20 5:00 PM through Sun Sep 22 5:00 PM, at the Marianist Center in Cupertino.  Includes lodging and meals, $285 ($260 before Aug 1).  Call 408 296-0567.

Suzanne Olson is eager to share her success with the Tapas Acupressure Technique (TAT), for dealing with traumas and related allergies which prevent us from living the full, rewarding life we are all entitled to.  For information on this simple but powerful tech­nique, contact Suzanne at 650 592-2139 or, or see her at the Dinners; also see

Cooking Classes, Dinners

Micael Gonzalez, with 20 years of macrobiotic experience and training from the Kushi Institute, prepares 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.  On Aug 10, she and Bill Neall (415 459-5932) teach Late Summer Cooking, 10 AM–1 PM, $35.  Call for info on the September class on Fall Cooking.

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 Beat The Sugar Blues!, a daylong workshop with cooking classes dedicated to helping you overcome hypoglycemia and its problems: mood swings, afternoon fatigue, sugar binges, persistent munchies, attention deficits, and more.  Includes delicious macrobiotic lunch and dinner, Sun, Sep 29, 9:00-5:30, San Mateo, $80 (half price for spouses and school-aged children; $5 off for registration by Sep 20); call 510 527-4367 by Sep 26.  Also, Michelle will offer Private Health Counseling on Mon Sep 30 in San Mateo.

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 suggested).

On August 19, Michael Greger, M.D., speaks on Optimum Vegetarian Nutrition: Surprising New Research On Omega 3's And B12.  Are vegans and vegetarians as healthy as they can and should be?  Dr. Greger returns from the latest International Congress on Vegetarian Nutrition with cutting edge information on vegan and vegetarian nutrition.  He will review the newest research—highlighting the mounting importance of Omega 3 fatty acids and Vitamin B12 in the diet—and share his recommendations for maximizing vegetarian health and longevity.

Dr. Greger is a nationally recognized speaker on a number of important public health and social justice issues.  As Farm Sanctuary's Chief Investigator on Mad Cow Disease, he debated the National Cattlemen's Beef Association Director before the FDA and was invited as an expert witness to defend Oprah Winfrey in the infamous "meat defamation trial".  He currently coordinates the mad cow disease website for the Organic Consumers Association.  Dr. Greger is a general practitioner specializing in vegetarian nutrition.  He has contributed to a number of books on veganism and food safety issues, and is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine.

In spite of unexpected crises forcing fre­quent schedule changes at this year's French Meadows Summer Camp—or perhaps because of them—the teaching was at an unusually high level.  One of the many highlights was the presentation by Macrobiotic Shiatsu Counselor Patrick McCarty, where he diagnosed, did shiatsu on, and counseled three volunteers from the audience, each with a different set of health problems.

On September 16, Patrick visits our group to speak on Vitality—-Where We Get It And How To Keep It—A Holistic Approach.  Where does your bioenergy (life force) come from?  What steps can you take to keep up your vitality?  Traditional Chinese medical classics describe three sources of renewable and non-renewable energy.  Blend this information with practical macrobiotic dietary and lifestyle suggestions to secure a lifetime of vitality.

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.


Southwestern Pasta

At the 2002 French Meadows Summer Camp, Laura Stec, who was Head Cook at previous Summer Camps, taught a lively cooking class entitled Spice It Up!  Laura identified the five components that make up a satisfying, delicious sauce:

  • base (such as stock, tomatoes, vegetable puree, olive oil, nut or soy milk, nut  butter or tahini)
  • salt (soy sauce, miso, or umeboshi vinegar)
  • acid (juice: such as lemon, lime, or orange; or vinegar: such as brown rice or umeboshi)
  • thickener (arrowroot, kudzu, flour, grain, or roux--oil/flour mix)
  • extras (herbs and spices for a heat factor).

In this recipe, the base ingredients are the vegetable broth and olive oil, the salt is the soy sauce, the acid is the lime juice, the thickener is the arrowroot powder, and the extras are the remaining five sauce ingredients.  The proof is in the tasting, and with all five components fully represented, this recipe dazzles!

Pasta Ingredients:

  • 2 green onions
  • 1/2 cup cilantro sprigs
  • 1/4 cup toasted pumpkin seeds
  • 8 ounces dried bow tie pasta
  • 2 Tbsp olive oil
  • 4 ounces goat cheese (optional)

Sauce Ingredients:

  • 3 Tbsp vegetable broth (or a non-vegetarian option: chicken broth)
  • 2 Tbsp olive oil
  • 2 Tbsp freshly squeezed lime juice
  • 2 Tbsp soy sauce
  • 1 chipotle chili, minced (available in cans)
  • 1 Tbsp sweetener: brown rice syrup, maple syrup, or similar
  • 2 tsp arrowroot powder
  • 1 tsp ground cumin seeds
  • 1/3 cup chopped cilantro
  • 4 cloves garlic, finely minced

 Advance preparation: combine sauce ingredients.  This may be completed up to 8 hours before you begin the final cooking steps.

 Final cooking: crumble the goat cheese (optional).  Chop the green onions and cilantro.  Bring 4 quarts of water to boil.  Lightly salt the water, cook the pasta.  When the pasta loses its raw texture but is still slightly firm, drain in a colander.

     Return the empty pasta pot to the stove over high heat.  Add 2 tablespoons olive oil.  When the oil becomes hot, add the pasta and the sauce.  Toss until evenly combined and well heated.  Taste and adjust the seasonings, especially for the salt.  Transfer to a heated platter or a heated dinner plate.  Sprinkle on the goat cheese, green onions, cilantro, and pumpkin seeds.  Serve at once.

by Hugh Carpenter, adapted by Laura Stec

Also In This Issue:

Cooking Classes & Dinners

After-Dinner Events

Southwestern Pasta

August & September Dinner Menus

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