Selma Cafe - Bona Sera in the house!

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Date: February 22nd 2012

Please remember to park legally and with consideration

Leave plenty of room at pedestrian crossings and driveways!

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Come on over & support the local food shed

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Can I get a oh hecks yeah for Bad Fairy & Wonder Woman?

Bona Sera is in the House!

Tom Yum Shrimp and Grits---Thai spiced Michigan shrimp with hominy grits

Bona Sera's Porchetta and Grits---traditional Italian braised pork

served with hominy grits & fennel dressing

Roasted Winter Vegetables and Grits---Roasted vegetables served with hominy grits and cheese

Each special served with a fried egg & hoop house greens

~~PLUS~~

Weekly House Specials:

Peach Bread Pudding with Bacon

Waffles with Warm Apple Compote and Bacon

Tacos Sancho with Chorizo

Vegan Granola with Dried Cherries,

& Soy, Rice or Cow's Milk

(bacon optional)

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Take a look at

the latest Selma Cafe Blog

HERE

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and now for the news....

Selma Cafe Chefs, Volunteers & Suppliers: Come celebrate the 3 year anniversary of Selma Cafe at our Volunteer Appreciation Party! Saturday, February 25, 7p @Selma Cafe. Snacks, Drinks, Door Prizes and Cake from Sweet Heather Anne Cakes!

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Bona Sera will be at MIX Marketplace on Saturday, February 25! Serving up shrimp bahn mi sandwiches, sesame peanut noodles, grapefruit pistachio salad, and more! MIX Marketplace is in the heart of downtown Ypsilanti, at 200 West Michigan Avenue at Washington Street. An indoor market held every Tuesday from 3PM – 8PM and every Saturday from 11 AM-4PM, offering a mix of food entrepreneurs, home goods, craft artisans, vintage and antique wares, and The Ugly Mug coffee bar. Eat, shop, hang out, log on, listen to live music!

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Fermentation Workshop from The Brinery, on Sunday February 26th at the Washtenaw County Food Hub, learn the secrets of the ancient art of lacto-fermentation from the Chief Fermenting Officer David Klingenberger, owner of The Brinery. Join us for a fun-filled day of hands-on workshops designed to guide you through the basic processes of lacto-fermentation, and on to learning how to make your own fermented goods at home using seasonal, locally sourced vegetables. We'll provide all the ingredients and tools of the trade needed for you to make jars of your own fermented goodies to take home, along with recipes. Pre-register HERE

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Rain Barrel Workshop on February 25th, from 10a to 12p at the Leslie Science Center as a fundraiser for a collaborative project with Project Grow and the Leslie Science Center called LDP (ldp.projectgrowgardens.org). For more information and to pre-register, go HERE.

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Take a look at Cara Rosaen's TEDxManhattan Talk: "You spend so much time researching a t.v., but you'll go and buy a chicken anywhere" - a quote from Chef Brandon Johns of Grange Kitchen and Bar in the video "Why Food Transparency Matters and How Ann Arbor Start-Up is Tackling the Problem": http://www.youtube.com/watch?v=9XZUidbcwuc

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Support the development of new farmers and new farm business in our community-- join the new Tilian CSA today! Shares run year round and include enough fresh, local, organic vegetables and herbs to feed a family of four or two serious veggie eaters. We are currently accepting members for our first share session set to begin in May and run through August 2012. Proceeds from all shares go directly to support the Farmer Residency Program and Farm Incubator Program at Tilian. For more information, visit http://tiliancenter.wordpress.com/farmer-residency-program/about-our-csa/, or email csa@tiliancenter.org.

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Here is a Hoop House Partnership or Lease Opportunity for a Beginning Farmer. This opportunity can give a boost to a beginning farmer who has a little experience and wants to get into hoop house/garden production but who is land, hoop house, or capital challenged. Mark Smiley (810-588-7891) has a 30 x 96 hoop house at his farm near Stockbridge available for lease or partnership for a beginning farmer who is interested in hoop house/garden production. It is set up with the first layer of compost, drip irrigation equipment, and irrigation water from the farm house. There is also garden space outside the hoop house. Please call Mark.

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Why Not Pie! Why Not Pie is a virtual bakery (established under the Cottage Food Act in 2011) that makes freshly baked pies on demand and delivers them in the Ann Arbor area. A weekly email message announces the Pie of the Week with suggested ordering times (special orders are also welcome with a 48 hour notice!) If you want to order a pie, you simply do so by return email. Arrangements are made for delivery of a fresh homemade pie to your workplace or home in Ann Arbor, usually on Friday. It's simple and delicious and handy for dinners and celebrations! If you want to try Why Not Pie, send your email address to janice@whynotpie.com and she'll add you to the weekly email list to keep you up to date on offerings with no obligation to order.

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Sweet Heather Anne a bakery specializing in delicious baked goods made with local ingredients, is moving to 920 North Main! To help make the move possible, please check out their kickstarter project and support them if you are able!

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Capella Farm is hiring! We grow on a few acres just outside of Ann Arbor, MI and follow organic growing practices. We are looking to hire an Assistant Farm Manager, another Field Hand and maybe a few interns. For more info, check out our posting (http://www.capellafarm.com/p/employment.html). Here you have the opportunity to experience all aspects of small-scale farming, from bed prep to harvest to wash/pack to distribution to sales to record-keeping. We work closely to make it all happen. If you’re interested in applying, please send a letter stating why you want to work on a farm and why you think you’d be a good fit for our farm, along with your resume (capellafarm@gmail.com). Or, better yet, give me a call at 734-761-3554. Thanks – we look forward to hearing from you!

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Bending Sickle Community Farm is still accepting shares for its Spring Heritage Meat CSA! Bending Sickle Community Farm sustainably raises heritage breed of livestock for its twice yearly meat CSA. Spring shares begin in February and run until June. Shares include Pork, Duck, Chicken, Goat, and Lamb. For more information and to sign up for a share visit Bending Sickle Community Farm.

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CALL FOR VOLUNTEERS! As the new year rolls in, Selma Cafe is looking to expand our volunteer base. In addition to volunteer positions open on Thursday evenings and Friday mornings, we are looking for a few volunteers to occasionally help facilitate Thursday evening prep, and to facilitate post-breakfast clean-up from 10-noon. Please email lisa@selmacafe.org and let's talk!

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Selma Cafe's own Jeff McCabe has launched a Facebook page for his manufacturing business Nifty Hoops, and he'd be pleased if you take a look HERE.

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Lisa Gottlieb of Selma Cafe (um, yes me) is happy and excited to announce her (um, my) new venture: Sweet Sukha Yoga Consulting: bringing the ancient tradition of yoga into your modern world. Please take a look at my brief blog post HERE for information about private lessons and consulting to help those who want all the benefits of yoga with one-on-one support. Complimentary phone consultation to see how Lisa (um, I) can introduce you to yoga, or help you improve your practice.

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Harvest Kitchen has some awesome new plans for prepared meals. Check out their offer at their website HERE.

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Local Food Summit 2012! Monday, April 2 at Washtenaw Community College. More info and register HERE.

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A new kind of "staple foods" CSA is starting for Fall 2012-Winter 2013! A share costs $300 and includes the following crops: wheat berries (60 lbs), rye berries (24 lbs), oat groats (24 lbs), dried corn (12 lbs), onions (30 lbs), potatoes (30 lbs), carrots (30 lbs) and popcorn (12 lbs). The food will be organically grown by a collective of Amish farmers located in Homer, Michigan (about 65 miles southwest of Ann Arbor). This CSA is for people wishing to secure staple foods in bulk amounts who will be doing some of their own storage. A single share is aimed at supplying a household of 2-4 people over the 6-9 months of the harvest/storage season. The share will be divided into four deliveries during Fall 2012 - Winter 2013.Pickup will be at the Ann Arbor Farmers’ Market, the Ypsilanti Farmers’ Market or a northwest Ann Arbor home. To join a list of potentially interested members, please contact Shana Milkie at 734-332-1106 or smilkie@mich.com or see the Local Harvest listing at http://www.localharvest.org/stone-stoup-grains-and-roots-csa-M49390

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Sunseed Farm is now accepting new members for their summer CSA share, which begins the first week of May and runs for sixteen weeks. Now is your chance to be a part of Ann Arbor's first year-round CSA and get a great diversity of fresh, ecologically grown vegetables. You can even pick up your share each week at Selma! Visit www.farmsunseed.com or email sunseed@farmsunseed.comfor more information.

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Are you a farmer looking for land to work? We have land and are looking to partner with a farmer (or pair)! Located 10 minutes from downtown Ann Arbor, we have 20 acres with 5 or so available for CSA, market garden or other specialty growing. We are looking for just the right folks to partner with to create something really special that works for all of us. Possible rental housing available across or down the street as well. Please contact Laura Shope at 734-646-6374or Laura@ecoLaura.com. We look forward to exploring the possibilities!

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Preserving Traditions has some sweet events coming up. Check out their calendar HERE.

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How about some Yelp help? Take a minute if you are so inclined, and review Selma Cafe on Yelp HERE please. Thanks!

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If you have news you want to share, please pass it along to lisa@selmacafe.org by Wednesday at noon for inclusion in the current week's email reminder. A short blurb with hyperlinks already attached works best!

And finally…

What is this Selma Cafe anyway? Selma Cafe is your local-foods breakfast salon. The suggested donation for breakfast is $12 - $15 per person. All proceeds, except for $150 a week towards household costs and wear and tear, are used to source our breakfast ingredients from the farmers and producers of your food, and to our hoop house building activities. Selma Cafe is here for you every Friday morning from 6:30 to 10:00 am - 722 Soule Blvd. Early arrival is suggested for those on the go (we generally have a wait list after 8 am). Selma Cafe is an all-volunteer operation, and receives 501c3 status through partnership with FSEP. We need your help to sustain this local-foods breakfast salon. Read Lisa’s blog to get the dish on our latest doings. Please reply to this email to let us know what you are thinking, and how you would like to participate in our local food adventure.

See you soon in our kitchen, ~ Lisa

Sent to lisa@selmacafe.org, Use this link to unsubscribe: http://www.repastspresentandfuture.org/mailing/mail.cgi/u/SELMA/lisa/selmacafe.org/

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