The first Selma Cafe Sunday morning yoga & lunch event was cozy & satisfying. All of us practicing together, and then sharing lunch afterwards was a great way to spend some time together.
I loved cooking lunch, knowing we would all enjoy it together after yoga. We ate vegetable soup, rich with Tantre Farm produce and Michigan white beans, a simple salad from Green Things Farm’s hoop house, gluten free cornbread, using milk and butter from Calder Dairy, and eggs from Steinwild Gardens. The luscious cookies for dessert were from Tasty Bakery, and they specialize in gluten free baked goods. Thanks to everyone who joined in, and extra thanks to Ben Strutin for the photos and help organizing.
I’ll be leading yoga practice and cooking up lunch once a month, with the next event on Sunday, March 17, with all proceeds going to Selma Cafe. I hope you will consider joining in.
Until next time,