Date: April 22nd 2010

FridayMornings@SELMA invites you to pull up a chair and share your vision for the future of food.

Rex Roof has been a FM@SELMA regular eater, generous tech consultant and volunteer a good chunk of our brief history.  I have enjoyed Rex’s online chatter on his trip to about every New York eatery of note and other (mostly food related) musings.  Rex has been playing with Scott McInnis lately on some Tranche de Vie projects and has been eyeing the chef perch at Café Selma from across the island for some time.  Lucky us(!), he now steps up with:

Focaccia two ways:

·        michigan mushrooms and ramps

·        potatoes and rosemary with spring onions

either can be topped with cider glazed (home smoked) ham and an egg over-easy and will be oh so tasty with a bit of greens from you know where.  Oh yeah, and Growing Hope rosemary and thyme just picked yesterday play a starring role on your taste buds.

Don't forget our "fruit seasonal" (sometimes freeze-onal) regular breakfast choices: Waffles with gingered apples or blueberries and Lisa’s bread pudding (raspberry this week, and sweetened with honey until Michigan figures out how to grow some non-GMO sugar!)

Some News:

Spring means volunteer season at Selma Café.  Please help us accomplish:

·        Our next round of hoop builds from breakfast proceeds are scheduled for May 8 and 22.  You can sign up to volunteer for one or both of the May build dates.  Hard work, lots of learning, tons of fun and a feast.  We have had a great response for volunteers here already.  Thank you!  This just in.  We will be building for :

o       Kate Devlin of Spirit Farm on Martin Luther king in Detroit on May 8th - a 21x48 gothic with steel/polycarb end walls (very similar to Greg Willerer's).  I think we will be able to pull plastic on this first build day if we set ground posts on Friday and there is not too much wind.

o       Beverly Ruesink of Needlelane Farm on May 22nd - a 30x96 gothic also with steel/polycarb end walls (similar to the one we put up over this last weekend).  Again I think we will be able to pre-set posts and should at least be able to then stand the end walls on the build day.  Beverly has a big tent/camp site, so I think a Saturday overnight celebration party is in the works.

Oh, and we are pulling plastic on the Tessmer Farm hoop at 4pm today, if you want to get out of the office early.

And I am sure Dan Bair would appreciate any love you can send his way as he finishes up the first of the St. Joe’s hoops.

The Lost and Found – seems to be much more about lost than found.  There are some really cute stuffed animals and other toys looking for their homes and several seasons worth of coats, jackets and sweatshirts.  Lisa will be posting some pictures of the loot on here facebook page and displaying them prominently to attract your eye.  Needless to say, “this stuff has got to go” so that we can make room for you to leave more stuff behind, and somebody can enjoy that booty.

And then we have:

Lisa asks that you search out and fan the (above mentioned) repasts present and future facebook page.  And the tenpercentwashtenaw.org website is crawling to life thanks to good pals Brad and Annette.  You can sign the 10% petition online and let us know what you would like to see on this local food resource.

The Selma Café Store is open.  Riva has a bunch of goodies for your take-home pleasure: Selma Bakery whole wheat bread, farm cheese, yogurt, granola, waffle mix, hoop greens, salami and now some of Sue Shink’s Northwind Farm eggs.  All items: $5 per.  What do you make?  We are working to inspire neighborhood commerce, so tell us all about it. 

So what the heck is this FM@SELMA thing anyway?

FridayMornings@SELMA is your local-foods breakfast salon.  The suggested donation for breakfast is $12 - $15.  All proceeds go to the farmers and producers of your food and our small farms-small farmers initiative.  FM@SELMA is here for you every week 6:30 to 10:00 am - 722 Soule - check out: Repasts, Present and Future for more information.  Early arrival is suggested for those on the go (seems we get busiest around 8:30).  FM@SELMA is all-volunteer.  We need your help to sustain this local-foods breakfast salon.  Please reply to this email or click here to let us know what you are thinking, and how you would like to participate.