Peninsula Macrobiotic Network Newsletter

A Fresh Start To The New Year!

Number 85   *   December 2000 / January 2001      Peninsula Macrobiotic Community

News and Announcements

Best Wishes for a Safe and Happy Holiday Season, and a Happy New Year! Dinner will not be served on Dec 25 or Jan 1.

It's time to let go of the pain, to begin enriching your life, and to be all that you can be! Monday Dinner regular Al Lampell teaches A Course In Miracles on Saturday, Dec 2, 9 AM - 5 PM, $35. Call 408 296-0567, or e-mail

The next Monthly Vegetarian Potluck will take place on Jan 21, 6:30 PM, at the home of Yona and Eli Sternheim in Palo Alto; call 650 494-6221 to let them know you're coming, and to get directions. If you'd like to host, call Harold Stephenson, 650 856-1125.

Denny Waxman, Michelle Nemer, and Susan Goodwin teach the Strengthening Health Week, a five day residential seminar on the Strengthening Health Approach to Macrobiotics, Jan 23-28 at Saratoga Springs Retreat Center in Lake County, CA. Cost is $1200 if paid 30 days in advance, $1318 otherwise. Includes acomodations and macrobiotic meals by Chuck Collison. Call 510 527-4367 for information.

Donations to the Peninsula Macrobiotic Community (PMC) are accepted in any amount: $10/year is suggested to support the newsletter; larger amounts are applied to both the newsletter and other expenses, primarily insurance. See From The Editor for details. Donations, including $10 amounts to support the newsletter, are tax-deductible, as the PMC is a nonprofit organization.

Marrow Donor Program

A cousin of mine was recently diagnosed with a leukemia-like malady named myelodysplastic syndrome. Luckily, her sister has matching bone marrow and can donate, a first step in a very long course of treatment. But most are not so fortunate. Each year, more than 30,000 people are diagnosed with leukemia or other life-threatening blood diseases. Only 30% of those in need of a bone marrow or stem cell transplant actually find a matching donor within their family.

The National Marrow Donor Program (NMDP,, a non-profit organization based in Minneapolis, facilitates marrow and blood stem cell transplants for patients around the world with life-threatening blood diseases. Since 1987, NMDP has recruited a diverse registry of approximately 4 million potential volunteer donors, and has provided transplants to nearly 10,000 patients in more than 25 different countries. On any given day, more than 3,000 patients search the registry for a matching donor.

This beats the lottery: the more people who join, the better the chances of potentially saving someone's life, and the payoff exceeds mere dollars. Donors must be 18-60 in good health, and are screened for certain conditions; aside from being healthy, you don't need skill or talent. Even if you're never called, your participation increases the pool of potential donors. For information, call any of the following: Stanford Medical School Blood Center, 650-723-5532; Blood Centers of the Pacific in San Francisco, 415-749-6651; or the American Red Cross Northern California Region in Oakland, 510-594-5145. A very worthwhile thing to do!

Cooking Classes, Dinners

Patricia Becker offers Personal Nutritional Counseling and in-your-home cooking classes, for individuals or groups, with emphasis on delicious taste, new recipes, and good food combinations. Call 650 857-1767.

James Holloway, frequent Guest Chef at the Monday Dinners, does personal home cooking tailored to individual needs. He is experienced in macrobiotic and classical styles, call 650 941-7466.

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

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, $12.
Call 650 599-3320 by Sunday 9:30 PM. Reservations Required.

Coming Events

Dec 18: Irene Jeffries speaks on A Scentsual Introduction To Essential Oils And Aromatherapy.

Dec 25: Christmas Day, No Dinner.

Mon Jan 1: New Year's Day, No Dinner.

Jan 8: Patrick McCarty speaks on A Fresh Start To The New Year With Macrobiotics.

Winter Solstice Celebration December 18, 2000
Warm, Spiced Apple Cider
Yellow Split Pea Soup with Sage Whole Wheat Sourdough Bread
Tempeh Sauerbraten
Parslied Noodles with Julienned Carrots
Braised Red Cabbaage
Mixed Green Salad with Creamy Mustard Dressing
Cranberry-Orange-Spice Cake
Tea $15


Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop away from you like the leaves of Autumn.
John Muir

Nothing can prevent you from learning the truth so much as the belief that you already know it.
Jon K. Hart

Blessed is he who has learned to laugh at himself for he shall never cease to be entertained.
John Powell

After-Dinner Events

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

On Dec 18, Irene Jeffries gives A Scentsual Introduction to Essential Oils and Aromatherapy. Aromatherapy is the art and science of using essential oils from plant sources for health and wellbeing. The early civilizations--Egyptian, Greek, Roman, Chinese--made use of aromatic plant materials in religious ritual and to promote physical and mental wellness. Aromatherapy's benefits are immediately experienced and readily learned for self-care at home.

Aromatherapy centers on the inhalation and application of 'essential oils'--volatile essences obtained from various parts of certain plants. There are approximately 300 essential oils and related natural aromatic products currently available. Several types of devices can be used to fill a room with essential oils for inhalation, including nebulizers, electric diffusers, and ceramic diffusers.

When inhaled, essential oil molecules cause physiological changes within the body via the nervous, endocrine and immune systems. Psychological changes also occur. For example, the aroma of cinnamon (Cinnamomum zeylanicum) may well bring about feelings of comfort, warmth and security, due largely to the 'associative memory' of pleasant past events, like the aroma of hot apple pie baking in the oven. Positive reactions to natural aromas occur even if we have no specific memories associated with them.

Aromatherapy can also be effectively experienced via application--spreading the essential oils diluted over the skin during massage. Used topically, essential oils have myriad applications for health, beauty and wellbeing. For example, respiratory conditions can be greatly ameliorated by chest massage with an aromatherapy oil blend containing eucalyptus (Eucalyptus globulus). (Source: National Association For Holistic Aromatherapy,

Some very practical applications of aromatherapy are in helping us to stay healthy and vibrant during the cold and flu season. On a more serious level, Irene herself was diagnosed with breast cancer in 1997 and chose to treat herself naturally. She is now cancer free and credits essential oils with helping to make that a reality. She endorses Young Living Essential Oils and is eager to share her firsthand experiences with them, and demonstrate how they can benefit us.

The start of a New Year usually brings newfound energy, enthusiasm, and resolutions, often to improve our health. But such resolutions can be difficult to realize, as health is the end result of many different things working together. For example, while an exercise program is always a good idea, its benefits might be lessened if our dietary or sleeping habits are out of balance. On Jan 8, Macrobiotic Counselor Patrick McCarty gives us A Fresh Start To The New Year With Macrobiotics. Taking a macro-view of lifestyle, Patrick will touch on each of the important aspects which, acting together, affect our overall health: breathing, diet, relationships, exercise, and sleep. He will also share some valuable techniques to take us over the top to actually achieve that healthy balance, and to sustain it with freshness and curiosity.

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. He is known for his always-fresh and enthusiastic approach to health, living, and macrobiotics. Patrick now teaches and lectures at the Macrobiotic Foundation of Florida, where he and his family live.

Asian Noodle Soup

This is a typical lunch-time meal or between-meal snack sold in street corner noodle shops all over Japan. Topped with a huge variety of items such as vegetable or seafood tempura, deep fried tofu, eggs or shredded chicken, it becomes a filling meal.

Yield: 4 - 6 servings.


  • 2 qt. water
  • 1 piece of kombu, 6 to 7 inches long
  • 7 or 8 shiitake mushrooms
  • 1 piece of ginger, 1-1/2 inches long, sliced
  • 3 or 4 garlic cloves, peeled
  • 1/4 c. soy sauce
  • 1/4 c. nutritional yeast
  • 1 lb. soba (buckwheat) noodles or other Asian noodles of choice cooked in 3 qt. water until al dente

For the garnishes:

  • 1 small carrot, julienned (briefly cooked but still crisp)
  • 4 green onions, trimmed and thinly sliced
  • 1 T. toasted sesame seeds
  • 1 or 2 sheets of sushi nori cut into 1/8 x 3 strips
  • 8 oz deep fried or seasoned tofu, thinly sliced (optional)

1. Make the broth. In a large pot combine the water, kombu, shiitakes, ginger and garlic. Bring to a boil, then reduce heat and simmer 20 minutes. Strain out and discard everything except the shittakes. Cut off stems. Thinly slice the shiitake and use to garnish.

2. Cook noodles in a large pot of boiling water until tender, but still yield some resistance to the tongue. Drain, rinse and mound into 6 soup bowls.

3. Prepare the garnishes. Scatter the carrots, shiitakes and tofu over the noodles. Pour the hot broth evenly into the six bowls. Sprinkle the sesame seeds and green onions over the noodles. End by placing a little bunch of nori atop the center of each mound of noodles. Serve while still very hot. Best eaten using both chop sticks (for the noodles) and a spoon (for the broth).

by Gary Alinder

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

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