Wednesday, February 1, 2012

WELCOME TO BERKELEY MACROBIOTICS

SALUTATIONS!



    WELCOME and thanks for visiting this blog, which I use more like a website. I am Michael Bauce and live in Berkeley, CA. The Bay Area has access to the freshest and widest variety of produce available in the world and I am happy and proud to call this home (since 1978). 
  My passion is food and natural healing. I have been practicing macrobiotics since 1988. I have conducted private and group cooking classes in schools, hospitals, senior centers, summer camps and more. I have lectured at various venues, been interviewed on national radio and established Healthy Meals to Go, a home-delivery business. I have also been a member of Alice Water's School Lunch Initiative as well as a member of the Center for Informed Food Choices. I was a chef at both the Macrobiotic Grocery & Learning Center and Manzanita Restaurant in Oakland and a partner in establishing Organica Restaurant in Berkeley.  I have been working as a cooking instructor as part of the Network for a Healthy CA since 1999, giving cooking classes to children k-12 public schools. I offer private and group cooking classes (adults & children), a to-go meal service (see below), private cooking and health consultations. Please email me @ Michaelmacro@gmail.com. for more info

Please visit and like FB Page, Macrobiotic Home Cooking: https://www.facebook.com/pages/Macrobiotic-Home-Cooking/702462283100145   Thanks!



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WHY COOKING CLASSES ARE IMPORTANT FOR CHILDREN AS EXPRESSED BY A BERKELEY 1ST GRADE TEACHER

I am writing in desperate support of our Cooking Program for the following reasons:

  • Health: Michael and Chuck offer students a chance to sample and enjoy healthy and fresh vegetables, grains and fruit. Because the students prepare the food themselves, they are extremely motivated to sample these otherwise unpopular foods. They say, “Huh, I never knew I liked greens so much,” or “May I please have some more sweet potato soup?” or “It’s called, ‘Polenta?’ I love it!” Having kids beg for more of these nutrient-rich and low calorie treats is an enormous step in the direction of solving our country’s childhood obesity crisis.

  • Home-school connection:  Another quote often heard during cooking class, “I’m going to make this at home!” So many parents have told me that their children come home, recipe in hand, demanding to make Three Sisters Soup, Lettuce Wraps, Simple Cinnamon Apples and Garden Salad with Chick peas. This is a wonderful opportunity for parents to validate school curriculum at home, while having fun and being healthy.

  • Access to all:  Very much like the arts, our cooking curriculum is accessible to students of all languages and abilities. As teachers, we are constantly searching for ways that our struggling learners can have success; our cooking classes are an amazing self-esteem boost for these students. Likewise, because the hands-on and visual nature of cooking class, the lessons and experiences are pretty much equally accessible to students of all language ability. 

  • Curriculum Integration: Because students love cooking class so much, it’s a natural choice for engaging them in many academic areas: the step-by-step writing process, measuring, counting, reading, small motor skills, five senses, compare and contrast, science, hygiene, nutrition …I could go on and on. As a teacher, I’ve learned that student engagement is pretty much everything. If I can capture student’s interest, there is no limit to what they can learn, process and experience. Michael and Chuck provide us with this stepping stone to learning on a regular basis.

  • Sheer joy: In this often chaotic world, it is so sweet to watch my classes, year after year, engage in the nurturing process of food preparation and eating with others. If only I could attach the hundreds of photos I’ve taken of my students joyfully stirring, chopping, sautéing and simply sitting with their classmates enjoying their efforts; the photos would say more than I could ever express about the value of the cooking program at Thousand Oaks. 

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NOVEMBER 2014!

ANNOUNCING BERKELEY TO-GO MACRO MEALS BY MARTA & MICHAEL!
     TUESDAY MACRO DINNERS TO-GO: 
            $11 for 1,  $2 off additional meals 



                NEXT MEAL OFFERING: 
               Tuesday, December 9th 5PM-7PM


Hey Friends!

We recently connected with Josephine.com, a new community-based meal service that offers home-cooked meals to go. Marta and I had a fun time meeting vegans, parents and foodies from our neighborhood. We wanted to invite you to join us for our next meal. The meal will be all vegan, macrobiotic, and made with organic local ingredients.

RSVP for your portions and read more about the food here: https://josephine.com/cooks/michael-and-marta-food

         Tuesday Evening Pickups in Berkeley from 5-7PM!



For the uninitiated, Josephine is a local company that features cooks in Oakland/Berkeley making their favorite homestyle meals for you and your family to pick up. You RSVP on the meal page (above) with your cell phone number to get the exact pick up address by text message. If you don't have text messaging simply reply to me and let me know which meal and how much you'd like to RSVP for and I can send you the info via email. The food is ready for pick-up, but feel free to bring your own container to reduce the environmental impact.

REVIEWS OF OUR MEALS:


What customers are saying:
“I ordered a vegan dinner from Michael and Marta and it was exceptional! Every dish was flavorable and the perfect amount. A first time customer, I look forward to more of their dinners. ”
“I am a meat eater and recently am trying to eat lower I the food chain so thought I would try their vegan meal. Gosh was I happy I did! The burgers were delicious! And paired perfectly with the miso radish veggies. My taste buds were thrilled. Thanks!”
“Michael and Marta's food is so tasty- it's hard to eat it slowly.”
“Kabocha squash is so good it almost feels wrong. The soup at a $5/pint price point was amazing as well. Had some for lunch today. ”

MONDAY DINNERS (MONDAYS)
HEALTHY  MACRO PICKUP 
 DINNERS TO-GO 


*PICKUP YOUR MEALS IN BERKELEY
*MONDAYS, 6-6:30 PM
*ALL ORGANIC, VEGAN AND LOCALLY SOURCED
* USING THE VERY HIGHEST-QUALITY INGREDIENTS

$15 PER MEAL  

SPECIAL MEAL TICKETS :

$70 FOR 5 MEALS 
$130 FOR 10 MEALS 


Sample Menu:
Cream of Split Pea Soup
Long Grain Rice w/ Shiitake-Garlic
Pinto Beans w/ Seitan & Espazote
Red, Gold & White Sweet Potatoes
Rainbow Chard & Roots w/ Lemon-Tahini


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COOKLET FOR KIDS NOW AVAILABLE! 
by Michael Bauce
AUGUST 2014

*COOK WITH YOUR CHILDREN WITH THESE TIME-TESTED RECIPES AND CREATE ENTHUSIASM FOR VEGETABLES, FRUITS AND WHOLE GRAINS THROUGH HANDS-ON PARTICIPATION

*RECIPES ARE KID-APPROVED, KID-TESTED AND CULTURALLY DIVERSE

* COST: $10 PER COPY INCLUDES 16 RECIPES DESIGNED FOR CHILDREN AND ADULTS INCLUDING PUMPKIN MUFFINS, STRAWBERRY-PEACH DELIGHT, SUSHI , ITALIAN LENTIL STEW AND MORE 

*EMAIL MICHAELMACRO@GMAIL.COM FOR MORE INFO


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WHAT'S GOING ON NOW

Soba Noodles, Fried Tempeh, Broccoli & Onions in a Wok....with Tamari and Sesame Seeds & Scallions


Seitan with Burdock & Shiitake


Millet-Quinoa & Vegetables w/ Shiitake-Onion Sauce, Hummus w/ Daikon Pickle, Steamed Garden Dino Kale w/ Split Pea Sauce, Cauliflower & Carrots w/ Turmeric 


Steamed Long Grain Brown Rice, Indian Chickpeas, Slow-Cooked Daikon w/ Natto Miso, Collard Greens w/ Creamy Scallion Dressing, Sauerkraut



STRAWBERRY COUSCOUS CAKE


UDON WITH UME-TAHINI & VEGGIES


COOL CHICKPEA SALAD



BROCCOLI, CARROT, SQUASH, KOHLRABI W/ BROWN RICE & COLLARDS


BREAKFAST TODAY
FRESHLY MILLED WHOLE OATS w/ ROASTED WALNUTS


 Rice-Vegetable Burgers with Broccoli-Onion Gravy

Whole Wheat Udon Noodles w/ Beet-Onion Sauce




Tempeh Salad Sandwich





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MINESTRONE SOUP MADE WITH FRESH CRANBERRY BEANS

September 24, 2013
Minestrone soup for dinner tonight! . Started with fresh Cranberry Beans from the Berkeley Farmer's Market. Put them in a pot of boiling water. Meanwhile, I sautéed onion, garlic, carrots and added basil, parsley and Si Salt (if anyone in the Bay Area wants SiSalt, please message me). Added to the beans once they were soft and cooked thoroughly, tasting for salt content and adding more, cooking more if needed. Topped with fresh basil and served with WW unyeasted bread.
















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