Barbara and Pat’s Monday Macrobiotic Dinner, Princeton (monthly) (GM002)
The focus of this meeting will be macrobiotic cooking and related healthy lifestyle recommendations. This macrobiotic dinner is nearly (but not 100%) gluten-free, as we prepare food in the traditional way using Japanese shoyu (soy sauce) and barley miso; thus, this meeting is not appropriate for people with Celiac disease. All meals will be organic, seasonal, without sugar or other processed foods, and dairy-free. We will keep the food prep time to a minimum so more time can be devoted to group discussions about incorporating macrobiotic diet into varying lifestyles. Vegans, vegetarians and omnivores are welcome.
Meetings will run every 3rd Monday, from 6:00 to 8:00pm, in Princeton.
Pat came to macrobiotics as a way of maximizing health and avoiding illness. Barbara came to macrobiotics already a trained vegetarian chef and also to maximize health. They hope to attract people to their meeting who recognize the common-sense link between food and health, and who are interested in:
- Adjusting cooking styles and food choices for each individual’s health needs
- Understanding the energetics of food to help with well-being
- Living in harmony with one's circadian rhythms to enhance health and well-being
- Providing restful, healthful, and chemical-free homes
- Incorporating seasonal, organic, and non-processed foods into one's diet
Barbara Simpson Vadnais was trained as a vegetarian chef at the Natural Gourmet Institute in New York City. From childhood, she has loved everything to do with food, and her family’s fine dining restaurant was always a part of her life. With age, she has realized there is much truth in the adage “you are what you eat,” and she has retooled her cooking techniques and philosophy to prepare health supportive meals for herself and family. She has studied macrobiotic cooking with Denny and Susan Waxman at the Strengthening Health Institute in Philadelphia. Barbara has a masters degree in environmental engineering and is the general manager of Muirhead Foods in Trenton.
Pat Palmer grew up in a family that raised and preserved its own food and cooked at home. After working in food services during college, she avoided cooking for years, until turning to macrobiotics to help recover from an illness. She has studied macrobiotics with Denny and Susan Waxman at the Strengthening Health Institute in Philadelphia, as well as via extensive reading, and wants to connect with more people interested in a healthy diet and lifestyle. She has masters degrees in computer science and public sector management and does programming and system administration for the Phycology Section of the Academy of Natural Sciences of Drexel University.
