Peninsula Macrobiotic Network Newsletter

Two Approaches To Health!

Number 88             June / July 2001        Peninsula Macrobiotic Community

News and Announcements

Our website has a new Internet address:  The site contains the latest newsletter and menus, along with photos.  Thanks to Webmaster Robin Silberling for a superb job!

The 32nd Annual French Meadows Summer Camp, sponsored by the George Ohsawa Macrobiotic Foundation, takes place July 14-22 in the majestic setting of the Tahoe National Forest.  Teachers include Lino Stanchich, David Briscoe, Verne Varona, Hugh Tinling, Patrick McCarty, Carl and Julia Ferré, Lenny Rubin, Susanne Jensen, Kerry Loeb, Lynda Mathé, Bob Ruggles, Nancy Sherwood, Mike and Maria Chen, Yvette de Langre, Kim Cohen, Richard Hays, and others.  Delicious macrobiotic meals are prepared by Bob Carr 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.  Fees were due to increase 5/1 but may still be at $500/adult, $300/youth aged 3 to 16.  Partial stays are possible; work exchange may be filled.  Call Carl at 800 232-2372 to register.

Macrobiotic Counselor and Acupuncturist Michael Rossoff will be available for personal consultations in Woodside the week of June 11.  His 32 years of experience with macrobiotics, acupuncture, and Chinese medicine make him highly sought after as a counselor.  Call 650 366-4285.

     Senior Macrobiotic Teacher/Consultant Verne Varona will be in Palo Alto on July 23, as part of a promotional tour for his new book, “Nature’s Cancer Fighting Foods” (see After-Dinner Events).  To inquire about con­sultations with Verne, call 310 967-7700.

     Monthly Vegetarian Potlucks!  Sunday, June 17, 6:30 PM, hosted by Deborah Ferrara in Foster City, call 650 570-7027 to let her know you’re coming and to get directions.  Also on Sunday, July 15, hosted by Harold Stephenson in Palo Alto, call 650 856-1125.  If you’d like to host, call Harold.

Amberwaves, a network of concerned friends, families, farmers, teachers, parents, and businesses, is collecting signatures for the Save Organic Rice Petition.  Copies will be sent to the President of the United States, Congress, USDA, FDA, EPA, WHO, UN, officials in California, Arkansas, and Texas, farm groups, and food manufacturers.

     The petition: “I oppose genetically engineered (GE) rice and support efforts, including mandatory labeling of all GE food, to preserve organic and natural rice, wheat, and other es­sential foods for my children, grandchildren, and future generations.  Through my food choices, I will strive to keep America and the planet beautiful, healthy, and peaceful.”

     To add your name to the petition and join Amberwaves (free), write out the text, sign and date it along with your printed name, address, phone number, and e-mail, and mail to Amberwaves, Box 487, Becket, MA 01223.  Or look for Amberwaves flyers at the Monday Dinners, or in Macrobiotics Today.

     Al Lampell, teacher of A Course in Miracles, teaches the Relationship Seminar, June 29 - July 1 at the Marionist Center in Cupertino.  Most of us do not have a clue as to what a great relationship is like; this seminar offers a chance to change all that. Cost is $275 and includes six meals and two nights lodging, call 408 296-0567,

     Mad Karaoke?  Unusual incidents of singing, dancing, and related debauchery broke out at the 14th Anniversary Dinner on May 7.  The first indication of something amiss was when Ilona Pollak and Gerard Lum spontaneously and publicly broke out into strains of “Cabaret”.  Continuing in the movie musical vein, Gary Alinder teamed with Patricia Becker in "Oh What A Beautiful Morning".  Singing a variety of numbers, Carolyn Bott was “Unforgettable”, displaying professional singing skills that wowed.  Numerous others were afflicted; some cases are feared terminal. (“Karaoke” is Japanese for “tone deaf”; vic­tims have uncontrollable urges to sing, re­gardless of key, talent, or lateness of hour.)

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, $12.
Call 650 599-3320 by Monday 9:30 AM. Reservations Required.

Coming Events

Mon Jun 11: Michael Rossoff speaks on Ten Ways For Deepening Health.

Sat Jul 14 – Sun Jul 22: French Meadows Summer Camp in the Tahoe National Forest.  Call 800 232-2372.

Mon Jul 23: Verne Varona speaks on Nourishing The Body You Live In - Creating Exceptional Health In Everyday Life.


Better to light a candle than to curse the darkness.
Chinese Proverb

We don’t stop playing because we grow old; we grow old because we stop playing.
-- George Bernard Shaw

Don’t ever become a pessimist… a pessimist is correct oftener than an optimist, but an optimist has more fun and neither can stop the march of events.
Robert A. Heinlein
Time Enough For Love, 1973

Neither a lofty degree of  intelligence nor imagination nor both together go to the making of genius. Love, love, love, that is the soul of genius.
Wolfgang Amadeus Mozart

Guest Chef Susanne Jensen

June 11, 2001

Watercress-Shiitake Miso Soup with Croutons

Tempeh in Orange-Ginger Sauce

Basmati Rice

Roasted Summer Vegetables

Green Salad with Balsamic Vinaigrette

Strawberry-Rhubarb Upside-Down Cake

Ruby Red Tea

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.

     The Environmental Eating Action Team prepares a  vegan, organic, and mostly macrobiotic Dinner on Thursday, June 14, 6:30 PM at BAA+PCCF (Bay Area Action + Peninsula Conservation Center Foundation), 265 Moffett Blvd., Mountain View.  Reserve by Wed, 5:00 PM, 650 625-1994, $12.

     Laura Stec, trained in both macrobiotic and classical cuisines, is a Chef-Instructor for the LifeLong Sustained Weight Loss Program offered by the Center for Integrative Medicine at O'Connor Hospital in San Jose. Unlike most weight loss programs, it is year-long and multi-disciplinary, as sustainable weight loss requires a commitment to healthy lifestyle and eating habits, combined with a strengthening of self-awareness and esteem.  The program starts with a three day intensive June 1-3; meetings continue over the year.  Cost is $2000; call 408 283-7626.

After-Dinner Events

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

     On June 11, Macrobiotic Counselor and Acupuncturist Michael Rossoff speaks on Ten Ways For Deepening Health ($5 - $10 suggested due to travel distance).  Health is an accumulation of daily choices over the short and the long term.  Sometimes we ig­nore the obvious ways we can diminish our vitality.  And at other times, we choose mis­taken priorities, or value the wrong be­liefs.

     Using the perspective of yin-yang, you will learn to first observe and then explore the conflicting ideas for health.  Michael will discuss ways to evaluate vitamins, herbs and "new" treatments.  He will lead you to new insights, clarity and confidence in taking charge of your well-being.

     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 July 23, Verne Varona speaks on Nourishing The Body You Live In - Creating Exceptional Health In Everyday Life.  Everything we experience, think, eat and observe serves as a form of nourishment. The factors that create and sustain health can be found in its original old Saxon meaning; health derived from hale (from which we get "hello") and whole.  Therefore, health equals wholeness; a state of harmony unified by body, mind and spirit.  Establishing real health and happiness comes from the creation of a whole life.  In this one evening talk, Verne will focus on the factors that create a whole life and balanced health, ways to assess your imbalances and choosing practical solutions for healing these areas.  He will be signing his new book, "Nature's Cancer Fighting Foods,"  released nationally in late May (Prentice Hall - Reward Books).  Verne is currently in the middle of a 10 city promotional tour. Don't miss him!

     Verne Varona, a certified nutritional counselor, 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.  The former host of his own radio show, he is a popular media guest on nutrition and health topics.  Verne lives in Los Angeles.

Tofu Salad Sandwich

Children especially enjoy this recipe in warm weather; it produces enough to make about six sandwiches.

Whenever using tofu where it is not cooked, as for a dressing or in a recipe like this, it is always prudent to first boil or steam the whole tofu for at least 2 minutes, unless you are certain of its freshness.  This refreshes and sanitizes it, as the tofu may already be several days old at purchase.

Ingredients for Tofu Mayonnaise:

  • 1/2 lb soft tofu
  • 4 tablespoons lemon juice or brown rice vinegar
  • 1 teaspoon sea salt
  • 1 tablespoon mustard
  • 2 tablespoons olive oil

Remaining ingredients:

  • bread for toasting
  • 2 lb firm tofu (drain, wrap in plastic wrap, and freeze for at least one day)
  • 2 stalks celery, sliced
  • 1/2 medium red onion, minced
  • 1 carrot, grated
  • 2 sheets toasted nori sea vegetable, crumbled into small bits
  • 1 medium size pickle, small diced
  • umeboshi vinegar for seasoning


  1. Thaw the firm tofu (for at least two hours) and squeeze out excess water.
  2. Crumble the firm tofu into small chunks.
  3. Make tofu mayonnaise: mix soft tofu and next four ingredients in a food processor.
  4. Mix all ingredients (except bread) together with tofu mayonnaise, and adjust seasoning with umeboshi vinegar.
  5. Let stand in refrigerator for one hour, for flavors to develop before serving (the onions will start to pickle on their own).
  6. Serve on toasted bread with a leaf of lettuce, as an open-faced sandwich.

by Chuck Collison

From the Editor

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