2009 commemorates 50 years of 'Ohsawa-style' camps in
the United States-that is camps where participants come to heal,
rejuvenate, learn, and live in Nature... To recognize this 50th
milestone, we are pleased to present this collection of recipes
from camp.
140 pages, 6" x 9", coil binding, Publisher: George Ohsawa Macrobiotic Foundation Copyright: © 2008 ISBN: 978-0-918860-62-0
Preface
French Meadows Summer Camp is the classic macrobiotic summer camp. Held in the majestic Tahoe National Forest of Northern California, the camp runs for 10 days in late July of each year and celebrates the community of life experienced by young and old alike. Adults, parents with babies and toddlers, teenagers, and senior citizens join together in the great outdoors, living under the sun and the stars and eating wholesome nourishing vegan macrobiotic food cooked over open-wood fires at 5300 feet elevation.
The camp at French Meadows started in 1970 and has continued consecutively at the same campground since - 2009 marks the 40th year. The very first macrobiotic summer camp held in the United States dates from 1960 where George Ohsawa was the featured teacher. 2009 commemorates 50 years of "Ohsawa-style" camps in the United States - camps where participants come to heal, rejuvenate, learn, and live in Nature.
People heal because of direct immersion in Nature, daily nourishing food, and avoidance of the trappings of modern life such as pollution, stress, electromagnetic fields, and junk food. People rejuvenate because there is enough time in the great outdoors to affect a change. Ohsawa stated in many of his books that blood quality could begin to change in as little as 10 days; thus he established camps as a way for people to do so. People learn at camp because of this experience and also at lectures, in discussions, and through camaraderie.
At camp, people live amidst a community of like-minded people. What could be more supportive, not to mention fun, as all the other joys of camping surface-the campfires, the dancing, the comic everyday habits that endear us to each other. We at the George Ohsawa Macrobiotic Foundation honor George and Lima Ohsawa and Herman and Cornellia Aihara for their belief in the power of macrobiotics and for their commitment to establishing camps to realize this power. To recognize the 50th-year milestone, we are pleased to present this collection of recipes from camp. In this volume are menus and recipes from Cornellia Aihara, the originator of the camp kitchen; menus and recipes from the current staff and camp kitchen; and recipes from an impressive list of teachers who have presented classes at French Meadows over the years.
To those of you who have been at camp and to those of you who have always wanted to come, we dedicate this cookbook.
Contents
Preface
Introduction
Breakfasts of Champions
Vegetables at Every Meal
Favorite Camp Soups
Protein at Camp and Home
Condiments, Dressings, and Side Dishes
Favorite Desserts
Umeboshi-Based Condiments
Cooking Class Recipes
Recipes from Cornellia Aihara
Recipes from Lenore Baum
Recipes from David and Cynthia Briscoe
Recipes from Bob Carr
Recipes from Annemarie Colbin
Recipes from Packy Conway
Recipes from Yvette DeLangre
Recipes from Susanne Jensen
Recipes from Barb Jurecki-Humphrey
Recipes from Meredith McCarty
Recipes from Dawn Pallavi
Recipes from Ginat and Sheldon Rice
Recipes from Laura Stec
Recipes from Lisa Valentine
Recipes from Melanie Waxman
Recipes from Susan Waxman
Recipes from Rebecca Wood
Cornellia's Menus
Current Menus
Index
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