Peninsula Macrobiotic Network Newsletter

Nov. 6th: Meredith McCarty on Cooking!

Number 84   *   October / November 2000  *   Peninsula Macrobiotic Community

News and Announcements

During October, the First Baptist Church, as one of a group of churches participating in the Urban Ministry Program in Palo Alto, will take its turn to host the homeless. Our Monday Dinner group must be completely cleaned up and out of Fellowship Hall by 9:00 PM. Dinner will start earlier than usual at 6:15 PM, and no After-Dinner events will take place. We will revert to our normal schedule and operation in November.

The World Vegetarian Day Celebration 2000 takes place Sunday, Oct 1 in San Francisco, 10 AM – 3 PM, at Fort Mason Center, Building A Conference Room. Sponsored by the San Francisco Vegetarian Society, the keynote presentation will be by Dr. Alan Goldhammer on The Benefits Of A Vegan Diet at 12:15 PM. There will also be cooking demonstrations: Meal Planning And Recipes, by Kay Bushnell at 11:00 AM; Vegetarian Soul Food, by Shirley Lampkin at 1:30 PM; and Vegan Japanese Cooking, by Miyoko Schinner at 2:15 PM. World Entertainers include Wayne Huey of the Red Panda Chinese Acrobats; Lorraine Bowser, African Drummer and Dancer; Bana YA Kongo (Children of the Congo); and others. $5 suggested donation. For information call 415 273-5481, or see

Michelle Plumb, Macrobiotic Health Guidance Counselor with over 16 years experience in natural healthcare, teaches a Strengthening Health Fall Workshop Series in Palo Alto. Four classes are scheduled: Sep 24, Oct 22, Nov 5, and Dec 17, 9 AM to 4 PM. The series includes self diagnosis, self massage, food energetics, home remedies, cooking classes, personal attention to each participant’s health concerns, and organic, vegetarian lunches. Cost is $250/series or $65/class. Call Jeff at 650 853-1333 to register, or Michelle at 510 527-4367 for information.

Our Thanksgiving Theme Dinner takes place on Monday, Nov 20. Chefs Susanne Jensen, Chuck Collison, and Gary Alinder will pool their culinary talents to prepare this biggest and most elegant Dinner of the year; price for The Three Chefs’ Feast will be $20. A special treat will be live musical entertainment by Musicians Don and Carolyn Bott. Early Reservations Advised!

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 at Draeger’s in San Mateo, Gourmet Vegetarian Thanksgiving Feast, Oct 21, 1-4 PM; call 650 685-3704 or 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.

Bay Area Action and Peninsula Conservation Center Foundation will host a Superstitious Supper, the latest in their series of Decadent Dinner Parties, on Friday October 13th, 7:30 – 10:30 PM, at a home in San Carlos. Chef Laura Stec will prepare a seven course vegan buffet, with added attractions of Tarot and astrology readings, and a No-Bet 21 card game. Creative dress encouraged. Call 650 625-1994 to reserve by Oct 11, $20 members/$25 nonmembers. Recently merged, the combined BAA+PCCF organization focuses on creating sustainable Bay Area communities, see

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

Sun Oct 1: World Vegetarian Day Celebration 2000. 10 AM – 3 PM, Fort Mason Center, Building A Conference Room, San Francisco. $5.

Mon Oct 2: First Dinner in October; Dinners in October begin at 6:15 PM

Mon Nov 6: Meredith McCarty speaks on Cooking For Fall And The Holidays.

Mon Nov 20: Thanksgiving Theme Dinner, with Music by Don and Carolyn Bott. Early Reservations Advised!

  • Sparkling Cider
  • Watercress-Mushroom Consommé with Croutons
  • Cornbread with Miso-Tahini Paté
  • Roasted Seitan and Wild Rice Stuffing with Onion Gravy
  • Garlic Mashed Potatoes
  • Citrusy Steamed Carrots
  • Cranberry Sauce
  • Mixed Green Salad
  • Pumpkin Pie with Tofu Cream
  • Herbal Teas and Grain Coffee


It is just like man’s vanity and importance to call an animal dumb because it is dumb to his dull perceptions.
Mark Twain

Life is not lost by dying, life is lost minute by minute, day by dragging day, in all the thousand small uncaring ways.
Stephen Vincent Benét

To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.
George Santayana

After-Dinner Events

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

On Nov 6, Meredith McCarty speaks on Cooking For Fall And The Holidays. The harvest season is upon us! Whether you love to shop at farmer's markets or in natural foods stores, the bounty of organic vegetables and fruits is both astounding and heartwarming, prompting feelings of inspiration and encouragement to cook with enthusiasm and pleasure for yourself and others. Whether it's time to keep it simple, creating daily repasts that engender strength and clarity with speed; or time to expand, planning a dinner party with family or friends; Meredith has a wealth of experience and a ream of recipes to contribute to a spirited sharing of ideas.

Meredith authored the cookbooks Sweet And Natural (named the Best Vegetarian Cookbook in English for 1999), Fresh From A Vegetarian Kitchen, AmericanMacrobiotic Cuisine, and the video Whole Grain Sourdough Breads. Formerly the Associate Editor of Natural Health magazine, she co-directed the East-West Center in Eureka for nearly 20 years. She is also a Food Coach and superb Cooking Teacher.

On Nov 20, Musicians Don and Carolyn Bott will enhance our Thanksgiving Theme Dinner with their special brand of live music (macromusic?). Don and Carolyn, both enthusiastic Monday Diners, have each travelled very different musical paths. Carolyn—a mostly self-taught singer, guitarist, and bass guitarist—started singing old standards at the young age of 5. She has worked in a variety of musical settings, from acoustic folk groups to dance bands. Don began classical piano training at age 6 and caught the rock & roll bug at 14. He has worked steadily for the past 25 years as a multi-keyboardist in groups of many types, a recording session musician, and a composer/arranger for commercial soundtracks. Don’s and Carolyn’s collaboration has led to the wide variety of music they now play together, which includes folk, rock, country, R&B, blues, and jazz. In addition to playing professionally, they enjoy playing informal gigs like the monthly macrobiotic potlucks.

Macrobiotic dietary recommendations are predominantly vegan, mainly because plant foods are well-balanced, combine well with other foods, and nourish with few or no side effects. Most who come into macrobiotics do so for health reasons—but since you’re already being considerate of the animals, check out…

A non-profit organization with animals as its primary focus is The International Fund for Animal Welfare. IFAW was founded in 1969 to fight against the Canadian commercial seal hunt. During the 1970s, IFAW led this campaign and achieved unprecedented international awareness of the issue. Over the past two decades, IFAW has grown and taken on other campaigns, such as whales, elephants and bears. The organization now has campaigns, projects and grant activities around the world, focused in three program areas:

  • Preventing commercial exploitation and trade of wild animals
  • Rescuing animals in distress (from cruelty and natural or man-made disasters)
  • Protecting the few remaining wild spaces where so many animals live.

For information on their current projects, and how you can help, see

Pecan Pie

This recipe substitutes healthful ingredients for the more traditional, without sacrificing the luscious texture or sweet taste associated with pecan pie. Makes 8 to 10 servings.

Single Crust Pastry with Glaze:

  • 1 1/2 cups whole-wheat pastry flour or half unbleached white flour
  • Pinch sea salt
  • 1/4 cup light vegetable oil (walnut, safflower, canola)
  • Up to 1/4 cup water
  • 1 tablespoon brown rice syrup mixed with 1 teaspoon water for glaze


  • 1 1/4 cups brown rice syrup (Sweet Cloud or Suzanne's Specialties brands only) with 1/4 cup pure maple syrup; or 1 1/2 cups brown rice syrup
  • 1 1/2 cups water
  • 1/4 cup agar sea vegetable flakes
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 2 tablespoons arrowroot powder or kuzu root starch
  • Water
  • 2 cups pecans, toasted
  • 1 teaspoon vanilla

1. Preheat oven to 400°. To prepare pie dough, mix flour(s) and salt. Drizzle in oil and stir until texture resembles pebbles. Add water gradually to form a smooth pliable dough. Roll out between sheets of floured waxed paper. Transfer pastry to pie pan, flute edges and bake until done, 12 to 15 minutes. Brush rim with glaze in last couple of minutes of baking.

2. To make filling, in a 2-quart saucepan bring all ingredients to boil except the last four. Simmer until the agar dissolves completely, about 5 minutes, stirring occasionally. Dissolve thickener (arrowroot or kuzu) in water to barely cover and add to pot. Whisk until chalky color changes to clear. Let mixture cool somewhat, about 15 minutes, then add pecans and vanilla and transfer to prebaked pie crust. Filling sets in one to two hours in the refrigerator, longer at room temperature.


5-Nut Tart: Prepare pastry in tart pan. Substitute a combination of hazelnuts, almonds, walnuts, pecans and pine nuts for pecans. Toast nuts at 300° on separate pans as baking times vary as listed from highest (20 minutes for hazelnuts) to lowest (8 minutes for pine nuts). You may have a little filling left over due to change in size of pan.

by Meredith McCarty

From the Editor

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