Food for the Soule
dreds of names accompanied by the smell of
SBelgian waffles greet me as I walk through
the door of 722 Soule Blvd After writing my
name on a scrap of masking tape, I walk into
the kitchen to a mix of people gathered around
various tables. On the menu: blueberry Bel-
gian waffles, mincemeat pierogies and winter
vegetable coulibiac. Through my camera lens
I'm able to listen in on small conversations and
r gain access to the front lines of the kitchen.
Not only do I observe how to properly make a
waffle, but learn about three different lesson
plans from a group of Spanish GSIs. And that's
exactly what the Selma Cafe is, an eclectic and
mismatched group - just like the varied sil-
verware and coffee mugs on which its food is
served. But it all works. It all comes together.
- An hour and a half later I place my own name
tag on the wall near the coat rack and walk out,
glad to have discovered another one of Ann
Arbor's specialties.
Photos and Text by Erin Kirkland

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