Peninsula Macrobiotic Network Newsletter

Number 96             October / November 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 October 7: First Dinner in October; Dinners in October begin at 6:15 PM.

Sun October 13: World Vegetarian Day Celebration at Fort Mason in San Francisco, 10 AM - 4:30 PM.

Mon November 11: Laura Stec speaks on Weight Loss, Obesity and Eating Disorders, Recent Research And Findings.

Fri November 15 – Mon November 18: Twelfth Annual Fall Health Classic in scenic Malibu, CA.  Call 805 898-0089.

Mon November 25: Thanksgiving Theme Dinner, $20.  Early Reservations Advised!

Thanksgiving Celebration

November 25, 2002

Sparkling Punch

Azuki Bean and Winter Squash Soup with

Chestnut Creme

Seitan with Mushroom Gravy

Wild Rice Pilaf

Broccoli Spears with Julienne Carrots

Roast Sweet Potatoes

Cranberry Sauce

Baby Salad Greens with

Glazed Pecans and Citrus Vinaigrette

Holiday Nut Bread

Herbal Teas and Grain Coffee


Love is not blind—

it sees more, not less.

But because it sees more,

it is willing to see less.

Rabbi Julius Gordon


In the attitude of silence

 the soul finds the path in a clearer light,

and what is elusive and deceptive

resolves itself into crystal clearness.

Our life is a long and arduous

quest after Truth.

Mahatma Gandhi


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.

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Newsletter and Menu back issues are available.

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 San Francisco Vegetarian Society celebrates World Vegetarian Day on Sunday, October 13, 10 AM - 4:30 PM at Fort Mason in San Francisco.  The event features some very distinguished speakers, including John Robbins, author of The Food Revolution and Diet for a New America; Dr. John McDougall, Director of the McDougall Program at St. Helena Hospital in Napa and the McDougall Wellness Clinic in Santa Rosa; Bruce Friedrich, Director of Vegan Outreach for PETA; and other vegetarian experts.

Also included are a variety of food demonstrations: vegan, enzymes, raw food, Indian, African, and Chinese.  And to top it off, there will be world entertainment by vegetarian Chinese Acrobat Wayne Huey, African dancer and drummer Lorraine Bowser, and Jimmy Effird and the Nightingales. Admission is $5/adult, free for children under 12; free for all until 10:30 AM, or to anyone wearing an ethnic, vegetable, or fruit costume.  For more information, visit

The 12th Annual Fall Health Classic, featuring over 40 workshops and classes covering nutrition, fitness, lifestyle, cooking, and related topics, takes place Nov 15-18 at the Steve Breuer Conference Center in Malibu, California.  Teachers include Neal Barnard, M.D, President of the Physician's Committee for Responsible Medicine; Cornellia Aihara, Senior Macrobiotic Teacher and Author; Terry Shintani, M.D.; Gordon Saxe, M.D.; David Briscoe, Macrobiotic Counselor; and many others in health and environmental fields.  Cost of the 4-day program, including all classes and Gourmet Organic Macrobiotic Meals, starts at $489 with lodging, $425 without.  Call 805 898-0089 for information, or see

Monthly Vegan Potlucks!  Sunday, Oct 20, at the home of Chuck Olson in Santa Clara, call 408 296-6944 to let him know you’re coming and to get directions.  For information on the November potluck, or to host a future potluck, call Harold Stephenson at 650 856-1125.

Dr. Michael Greger, the vegan M.D. whose August presentation on Optimum Vegetarian Nutrition was very well attended by our group, recommended some excellent resources:
- Virginia Messina, MPH RD, is a dietitian, public health nutritionist and vegetarian:
- Vegan Outreach is an international 501(c)(3) organization dedicated to furthering awareness and understanding in order to bring about fundamental change in our physical well-being, our treatment of others, and our interaction with our environment:
- The Vegan Society, a UK-based charity, seeks ways of living free from animal products, for the benefit of people, animals and the environment (excellent information on B12):

The Center for Informed Food Choices (CIFC), an Oakland-based nonprofit which advocates for a diet based on whole, unprocessed, local, organically grown plant foods, has just published their inaugural issue of Informed Eating: A Newsletter of Food Politics and Analysis.  The newsletter covers important, yet underreported, news from the food industry, food policymakers, and public health advocates.  The first issue, with some eye-opening reporting, is available free at  The CIFC has also started a membership program to better support their important work of changing the way people think about food; membership is $25 and includes a subscription to the new bi-monthly newsletter.  To learn more, visit

Cooking and Dinners

Call your friends and spread the Fleshy Fungi!  Dr. Mo-Mei Chen, whose delightful presentation to our group in July on Edible and Medicinal Mushrooms was very well received, has tentatively scheduled a Mushroom Lecture and Cooking Class on Saturday, October 19, at her home in Albany, just north of Berkeley.  The lecture would start about 1:00 PM, followed by the cooking class starting mid-afternoon.  Upon completion of the cooking class, participants will dine on their creations, which will include at least seven different varieties of Basidiomycetes (mushrooms) prepared in an assortment of interesting dishes.  In addition to learning daily and health-promoting use of mushrooms, participants will learn more festive preparations, just in time for the holidays.  At least ten participants are needed to make this happen; if interested, call Gerard Lum immediately, 650 903-0447.  Estimated cost is $50, transportation by mushroom-pool.

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.

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 cooking classes and health workshops, and offers Private Health Counseling occasionally in San Mateo, call 510 527-4367.

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).

With 61% of the U.S. population obese, the Surgeon General has declared being overweight our #1 health problem.  On November 11, Chef and Natural Foods Educator Laura Stec speaks on Weight Loss, Obesity And Eating Disorders, Recent Research And Findings.  She will explore the numerous, complex, and interrelated issues surrounding our weight, body image, and health, which for many of us are nagging and continual concerns.

Laura will also describe her role as Chef-Instructor with LifeLong, a program for weight loss which takes a multidisciplinary approach.  Unlike other programs, LifeLong is more integrative, combining community-building aspects with medical aspects, rather than just one or the other.  Also, the program is more intensive and life transitional, with participants meeting weekly in a hospital setting over the course of a full year.  The program's components include medical aspects of weight loss, psychological aspects, nutrition, exercise education, culinary education, meditation, and affirmations.  A team of six professionals teaches LifeLong; Laura handles culinary education.

Laura was formerly with Bay Area Action where she headed the Environmental Eating Action Team (EEAT), which addressed ways to create positive environmental changes through daily food choices, such as the Peaceable Plate School Lunch Program.  Laura trained as a Chef at several distinguished institutions including the Culinary Institute of America at Greystone in Napa Valley, the School of Natural Cookery in Boulder, CO, and the Vega Macrobiotic Study Center in Oroville.  She cooked at the French Meadows Summer Camp, both as an assistant and later as Head Chef.


Broccoli with Spicy Orange Sauce


  • 2 lb broccoli
  • 1/2 cup orange juice
  • 2 ts. maple syrup
  • 1 ts. dijon mustard
  • 1 ts. grated orange zest
  • 1/2 ts. soy sauce
  • 1 garlic clove, crushed with a garlic press
  • 1/8 ts. red pepper flakes
  • 1-1/2 ts. arrowroot
  • 1 T water
  • 1 ts. toasted sesame seeds

1. Peel the woody skin back from the stems and cut into 1" pieces. Trim the broccoli florets into 1” pieces.

2. Steam the stalks on top of boiling water for 2 minutes.  Add the florets and steam 5 minutes longer. 

3. Meanwhile, in a saucepan over medium heat bring the orange juice, maple syrup, mustard, zest, soy sauce, garlic, and pepper flakes to a boil. 

4. In a small bowl, whisk together the arrowroot and water.  Stir into the orange juice mixture until thickened, about 1 minute. 

5. To serve, gently toss broccoli with sauce.  Garnish with sesame seeds. 

Taught by Laura Stec in the LifeLong program, adapted from the Mayo Clinic/Williams-Sonoma Cookbook   

Also In This Issue:

Cooking and Dinners

After-Dinner Events

Broccoli with Spicy Orange Sauce

October & November Dinner Menus


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