Peninsula Macrobiotic Network Newsletter

Ten Steps to Strengthen Your Health!

Number 82  *  June / July 2000  *   Peninsula Macrobiotic Community

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
    Mon June 12: David Briscoe speaks on The Four Heavenly Realms Of Sweetness.
  • Mon July 3: Holiday, No Dinner.
  • Mon July 10: Michelle Plumb speaks on Ten Steps To Strengthen Your Health.
  • Sat July 15 – Sun July 23: French Meadows Summer Camp in the Tahoe National Forest.  Call 800 232-2372.
  • Mon July 31 – Sun Aug 6: Kushi Institute International Macrobiotic Summer Conference, Westfield State College, Westfield, MA.  Call 888 547-2663.

The problem is not that there are problems.  The problem is expecting otherwise and thinking that having problems is a problem.
Theodore Rubin

There is nothing like returning to a place that remains unchanged to find the ways in which you yourself have altered. Nelson Mandela

Happiness is like a butterfly which, when pursued, is always beyond our grasp, but, if you will sit down quietly, may alight upon you.
Nathaniel Hawthorne

Come forth into the light of things, let Nature be your teacher.
William Wordsworth

Summer Solstice Dinner
Guest Chef James Holloway
June 19, 2000
Roast Corn Chowder
Lentil Loaf with Mushroom Onion Gravy
Rice and Barley Pilaf
Zuchinni and Red Onion Sauté with Bok Choy
Solstice Summer Salad
Oatmeal Raisin Cookie

News and Announcements  

    The 31st Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 15-23 in the majestic setting of the Tahoe National Forest.  Teachers include Verne Varona, Bob Carr, Hugh Tinling, Carl and Julia Ferré, David Briscoe, Meredith McCarty, Lenore Yalisove-Baum, Laara Maxwell, Nancy Sherwood, Bob Ruggles, Kerry Loeb, Lyn Mathé, and others.  Delicious macrobiotic meals are prepared by Laura Stec and staff over wood fires.  Also included are children’s activities, campfires, cooking demos/classes, hikes, volleyball, variety show, and more—for a truly unforgettable experience.  Price is $500/adult, $300/youth aged 3 to 16; prices increase after June 15.  Partial stays and work exchange are possible.  Call Carl Ferré at 800 232-2372 for information/registration.

    The Kushi Institute International Macrobiotic Summer Conference takes place July 31-Aug 6 at Westfield State College, Westfield, MA.  Join over 1000 participants and staff for a great week of summer fun, exercise, entertainment, and delicious natural foods, all revolving around an extraordinary natural health program.  The KI conference features macrobiotic cooking classes, panel discussions, exercise, bodywork, and a full range of lectures and workshops, taught by more than 65 leading teachers including Michio Kushi.   For info/registration, call toll free 888 547-2663.

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.

     Meredith McCarty teaches a cooking class “Vegetarian Pasta Pleasures for Summer in 20 Minutes” at Draeger's San Mateo, Fri, June 9 at 6:30 PM, $45, call 650 685-3704 and sign up for class #SM0609.   She also teaches “Vegetarian Mediterranean Cuisine, Focus on Turkey”, Sat, June 17, 11 AM, Whole Foods Market in Santa Rosa, $30, call 707 575-5363.  On June 30, Meredith will be a judge for the Marin County Fair Pie Contest;  on June 31, she'll demonstrate healthful versions of pies from her cookbook Sweet And Natural.  Finally, she will teach at French Meadows Summer Camp July 15-23.  For information call Meredith, 415 435-4102.

     Carolyn Peters prepares Thursday Night Dinners—vegan, organic, and mostly macrobiotic—on the first and third Thursday of each month, 6:30 PM; $12, reserve by Wednesday, 650 625-1994.  Dinner is served at Bay Area Action, 265 Moffett Blvd., Mountain View.  Take-outs available, volunteers needed.

     The Vital Center produces Vegetarian Gourmet Dinners Monday through Friday. Dinners are delivered by 4:00 PM to two pickup points: in San Mateo at The Vital Center, 34 E. Second St; and in Palo Alto at Printers Inc., 310 California Ave.  Cost is $10 (soup, entrée, vegetable); extra soup is $1.50, dessert is $2.  Delivery is available for $4, from Burlingame to Palo Alto.  Call 650 685-5599 by noon the day before to order, or e-mail to

After-Dinner Events

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

     On June 12, Macrobiotic Counselor David Briscoe speaks on The Four Heavenly Realms of Sweetness.  Many of us asso­ciate sweetness with cravings, guilt and a whole list of "no-no's."  David will describe the first Three Realms of Sweetness, dispel­ling many misunderstandings and uncovering practical truths.  These include the “sweet key”—our natural craving for sweetness—used by the skilled cook to prepare whole foods that are appealing and satisfying rather than bland.  In his finale, David will reveal the secret, Fourth Realm of Sweetness—the key to fully accepting sweetness as a natural and central part of our personal needs and desires.  The lecture will include a handout booklet containing plenty of rare recipes, instructions for dealing with cravings, and home remedies.

Since 1972, David has been involved in most every aspect of macrobiotics, including personal practice, teaching, counseling, cook­ing, restaurant business and center develop­ ment. In 1983 he became one of the first certified counselors of the Kushi Institute's premier training program.  He co-authored A Personal Peace: Macrobiotic Reflections on Mental and Emotional Recovery, and is well-known for his insights into the emotional and psychological underpinnings of health issues.  From 1991-1998 David worked closely with Herman Aihara, the late macrobiotic master, at the Vega Study Center.  In 1999 David and his wife Cindy founded Macrobiotics America™ and Macrobiotics Global™, the first macrobiotic educational programs to offer home studies through the internet; see

     Bewildered and confused by the multitude of choices available to you, for maintaining and improving your health?  Starting from three key areas—diet, activity, and environment—Macrobiotic and Health Guidance Counselor Michelle Plumb will derive Ten Steps To Strengthen Your Health, designed to strengthen immunity, reduce stress, and increase vitality and satisfaction in your life.  The ten steps form the core of a self-care regime, easily adapted to your own condition without complexity or  mystery.  This July 10 lecture introduces the Strengthening Health seminar taught by Natural Health Authority Denny Waxman and Michelle, scheduled for September 10-15.

     Michelle has been involved with macrobiotics and health guidance for more than 13 years.  She trained extensively with pioneers Shizuko Yamamoto, Denny Waxman, and Michio Kushi.  She served as educational director at the Macrobiotic Center of New York, and as manager of the Kushi Institute Way to Health and Dynamics programs.  She is a charter member of the Macrobiotic Educator’s Association, and was a faculty member and counselor at the Kushi Institute.  Now based in El Cerrito, Michelle teaches and counsels in the Bay Area.

     The USDA released the latest version of their proposed National Organic Standards on March 8.  Although the USDA has given in to most of the demands of the organic commu­nity received in the last round, there are still some significant problems with the proposed National Organic Standards.  There is a 90 day comment period which ends June 12, 2000. The Organic Consumers Association has produced a form letter to the USDA requesting the following:

1) no weakening or dilution of proposed organic rules covering some critical areas
2) allowing certification of products to higher standards than minimum organic
3) use of the word “organic” on labels
4) definitions of organic animal husbandry
5) covering the cost of accreditation of organic certifiers and farmers
6) liability for genetic pollution of organic farms
7) closing of loopholes in prohibitions of Genetically Modified Organisms, Irradiation, and Sewage Sludge
8) fair labor standards on certified organic farms
9) changes to the USDA’s disproportionate commitment to biotechnology and conventional agriculture.

The form letter is available on OCA’s website, along with detailed instructions on how to submit it to the USDA before the official comment period closes on June 12.

     Lynda Mathé teaches an Acupressure Wellness Series on four successive Tuesdays in San Bruno, starting July 25.  Classes cover the following applications of Acupressure: Power Points for Vitality and Health, Face Lift, Weight Control, and Healthy Eyes.  For information call Lynda at 650 583-5308.

     Thanks to Milt Jones of The First Baptist Church, for helping set up the stage and hall for our Acrobatic Anniversary on May 8!

Enchilada Bean Pie

  • 4-5 c. cooked black, pinto or kidney beans
  • 2 large onions
  • 2 ears of corn l green bell pepper
  • 2 T. olive oil
  • 1 t. sea salt
  • soy sauce to taste
  • 10-12 corn tortillas
  • ¾ - 1 lb tofu
  • 2 T. tahini
  • 2 T. white miso
  • 2 T. rice vinegar
  • ¼ - ½ c. water

Dice onion and pepper, remove corn from cobs, and mash beans.  Sauté onions and pep­per in oil until soft. Add beans and corn and mix well.  Place tofu, tahini, miso, vinegar and water in a blender and cream.  Lightly oil a pie pan or square baking pan.  Cover bottom with tortillas and place half of the bean mixture on top.  Place another layer of tortillas followed by another layer of beans.  Cover the top with tofu cream.  Cover and bake for 20 minutes at 350 degrees.  Uncover and bake for 10-15 minutes.  This pie is great served with salsa!

by Susanne Jensen

From the Editor

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