When Suppers Program founder Dorothy Mullen spoke at the January UMM breakfast, she inspired Anna Looney to enlist some PUMC volunteers to “cook, taste, and feel our way to vibrant health,” as Mullen would say.
Ten people gathered in the Fellowship Hall kitchen for the inaugural PUMC Suppers small group on May 12. The overall theme of this new small group is ‘Aging with Grace’ and entails people learning together how to prepare non-processed foods in ways that promote healthy aging. The activities included preparing wholesome, whole foods together, then enjoying the meal around a ‘family table.’
The menu, set in advance, included delicious Turkey Gallimaufry, Lentil Stew (vegan), a large green salad with Herb Garlic dressings and Carson Seed crackers. The conversation focused on understanding the concepts of biological individuality, self-care and good health. The attendees discussed what foods work well for sustaining them while providing wholesome energy and blood sugar stability.
If you’re interested in learning more about Suppers or being on the email list, please contact Anna through email@example.com.
The second gathering will be on Thursday, June 9 at 6 p.m. Those who attend will cook part of the meal in PUMC’s kitchen. The cost is $15 and all are invited; RSVP to Anna Looney. Following on the first table topic, biological individuality, the second event will focus on how we feel when we eat certain foods. The menu will include:
- Griggstown Organic Chicken Sausage
- Beet & Quinoa Salad
- Fresh Garden Salad with Baby Bok Choy
- Carson’s Seed Crackers
Suppers is a non-profit Princeton-based program that promotes non-judgmental support for healthy eating with like-minded people who enjoy delicious food as close to nature as possible. No membership fee is required; the only cost is sharing the expenses of the wholesome ingredients. It’s a wonderful mission to which PUMC’s new Kitchen and Fellowship can contribute. All are welcome!