Peninsula Macrobiotic Network Newsletter

August 21: Mary Morgan remembers Dr. Spock

Number 83  *   August / September 2000  *   Peninsula Macrobiotic Community

News and Announcements

Dinner will not be served on September 4,  Happy Labor Day!

The Fall Health Classic takes place Sep 15-18 at a 25 acre, oak-studded retreat center in beautiful Santa Barbara.  Teachers include John Bradshaw, Cornellia Aihara, Dr. Terry Shintani, David Briscoe, Mina Dobic, Alan Wallace and others.  Cost for the full four-day program, featuring over 40 health workshops and classes, three organic vegetarian meals/day, and lodging, starts at $419.  Call 805 898-0089 or

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 cooking classes at Whole Foods in Santa Rosa in Aug and Sep. Her next class in this area is Oct 21 at Draeger’s in San Mateo, Gourmet Vege­tarian Thanksgiving Feast; call 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.

Lovers of Indian cuisine will be delighted to discover Kokila’s Kitchen.  Friendly owners Prakash and Kokila Kanakia serve a health-conscious, family style buffet, lunch and dinner, Tuesday through Sunday. They come from the West Coast of India, where the tradition of vegetarianism dates back 5000 years.  Most dishes are vegan, prepared with very little oil, and not as spicy or heavy as the more common Northern style.  Call ahead to request vegan desserts, 408 777-8198, 20956 Homestead Road, Suite H, Cupertino.

After-Dinner Events

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

August 21

On August 21, Mary Morgan speaks on Dr. Spock.  She was his wife and the love of his life for his last 23 years.

"Trust yourself.  You know more than you think you do."  With those simple words written more than 50 years ago, Dr. Benjamin Spock opened the First Edition of his book Baby And Child Care. 

Much of the advice in his book was guided by what parents told him as their pediatrician --he really listened to and respected parents, and put his finger on what they were thinking.  Second, he had psychoanalytic training, unusual for a pediatrician at the time, and was able to combine the two in a common sense approach which was embraced by parents immediately.  Third, his basic philosophy on child care always remained the same: "to respect children because they're human beings and they deserve respect, and they'll grow up to be better people."  From those humble beginnings in 1946--the start of the post-war Baby Boom--his book went on to become one of the world’s best-sellers, second only to the Bible.  It has been translated into 39 languages, and, in its updated Seventh Edition, is as relevant now as it was in 1946.


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 Aug 21: Mary Morgan speaks on Dr. Spock.
Mon Sep 4: Labor Day, No Dinner.
Fri Sep 15 – Mon Sep 18: Fall Health Classic in Santa Barbara.  Call 805 898-0089.
Mon Sep 18: Lynda Mathé speaks on Low Tech Remedies For High Tech Hazards To Our Bodies.


Ben Spock’s greatest legacy is the help he has given to generations of families to rear their children with humanity, decency, and sensitivity.  This reflects the range of his interest from the development of each individual child to the fate of children and families all over the world.
Julius B. Richmond, M.D.

Ben Spock taught us, by example,that if you have the courage to express your humanity, your humanity will fortify your courage.
Peter A. Gorski, M.D, M.P.A.

Ben Spock’s unswerving opposition to the Vietnam War, and his willingness to sacrifice himself to end this, gave me the moral courage to oppose it.  I marched with him and others in Cleveland in the late 1960sto protest U.S. participation.
Dr. Robert Haggerty


Lazy Days of
Summer Dinner

September 18, 2000

Corn-Sweet Potato-Aduki Soup
Nori Rolls
Sesame Noodles
Steamed Greens with Lemon-Ginger-Soy Vinaigrette
Baked Squash Triangles
Pine Nut Bars
Lemon Grass Tea

After dinner events, continued...

To Dr. Spock, pediatrics and politics were one and the same: helping parents was one way to create a wonderful world for children, but pediatricians also had a social responsi­bility to change the world so children could develop into upstanding adults.  Dr. Spock was one of the first to come out prominently against the War in Vietnam, risking his status as the nation’s favorite doctor to avoid the senseless slaughter of a generation of “Spock babies.”  In 1968, he was convicted of con­spiracy against the military draft (an appeals court later cleared him).  Sales of his book, his main source of income, dropped precipi- tously and took years to recover.  He became a target for conservatives, who accused him of fostering "permissiveness" an assertion with little basis in fact.  In 1972, he ran for President as the candidate of the People’s Party.  The conviction that he was right meant more to him than status and acceptance.

In 1991, Dr. Spock and his wife Mary were introduced to macrobiotics, at a nearly-forgotten appointment made by a friend with Dr. Marc Van Cauwenberghe, a macrobiotic counselor who was also a medical doctor.  That started a transition to macrobiotics, un­easy at first but maintained by Mary’s resolve, which resulted in his losing 30 pounds and conquering chronic brochitis, a serious condition for a man of 88.  Later, Shizuko Yamamoto and Patrick McCarty introduced them to shiatsu, providing further health benefits, and demonstrating the efficacy of Eastern energetic concepts to a famous, Western trained physician.

In his Seventh Edition, Dr. Spock urges parents to start children on the vegetarian road early in life because "when children develop a taste for meats, it is hard to break this habit later on."  He writes, "Children who grow up getting nutrition from plant foods rather than meats have a tremendous health advantage. They are less likely to develop weight problems, diabetes, high blood pressure and some forms of cancer.  He also advised that growing kids can get the calcium they need from leafy green vegetables, soy milk and beans, rather than from cow's milk and dairy products, which he says are too high in fat and can aggravate conditions such as asthma and chronic ear infections.

On March 15, 1998, Dr. Spock passed away at the age of 94.  Time magazine named him as one of the most influential men of the Twentieth Century.

Mary Morgan organized Dr. Spock’s speaking engagements, coordinated all of his travel, and co-authored the book Spock on Spock with him.  To carry on his legacy, she is cataloging Dr. Spock’s extensive collection of papers at Syracuse University, and recently started, a parenting and childcare website.  She consummated her recent move to California by taking up surfing, to supplement her meditation, yoga, swimming, rowing, birding, bicycling, photography, poetry, …

September 18

On September 18, Wellness Educator Lynda Mathé speaks on Low Tech Remedies For High Tech Hazards To Our Bodies.  It used to be that the most common injuries in the workplace were trips, slips, and falls.  But with the explosion in the usage of computers and the Internet, those traditional injuries have been surpassed by problems with necks, backs, wrists, eyes, and vision caused by working with today's high tech equipment, often for hours on end in constraining positions.  While employers are legally required to train their employees in proper computer usage, many do not offer such training.  Lynda frequently encounters students in her wellness classes suffering from work-related computer injuries and ailments.

Lynda will teach self-help methods to prevent such injuries from happening, and alleviate them when they do occur, including stretching, acupressure, and the Bates practice of palming your eyes.  While seemingly low tech, these methods are invaluable in dealing with the workplace hazards of high tech.

Lynda’s professional experience includes working as a Safety Consultant with employers on various health and safety issues, including the development of Injury and Illness Prevention Programs and the training of employees, as required by California Law SB 198.  In addition, she is a graduate and former faculty member of the Shiatsu Education Center in NYC, and has maintained a private shiatsu practice since 1980.  She is a versatile teacher of many subjects including shiatsu, acupressure, yoga, and dance.  

Crunchy Oriental Salad

  • 1 head Napa (Chinese) cabbage, cut finely
  • 2 ears corn, de-cobbed
  • 1 carrot, grated
  • ½ bunch cilantro, cut finely
  • 1 small cucumber, peeled and cubed into ½ inch bites
  • 1 tomato or ½ red pepper, diced
  • 1 package Westbrae or Soken ramen noodles
  • 1 ½t sesame oil
  • 1/3 cup brown rice vinegar
  • 2 T mirin, Japanese cooking sake
  • 2 T tamari
  • 2 t garlic puree
  • 2 t fresh ginger juice, or ginger powder
  • 1 t lime juice

Place all the cut vegetables in a large bowl.  Smash the ramen noodles in the package with a heavy jar or can.  Add to the vegetables.  Save seasoning packet for another meal.  Blend the last seven ingredients in a separate jar.  Pour over the vegetables and mix well.  Place a plate over the salad and marinate for 30 minutes or longer.

by Patricia Becker

From the Editor

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