newsbriefs
CSY Hosts Special Summer Workshops
A
long with its full menu of weekly classes, ClearSpring Yoga will
host two special workshops in July and August. CSY’s Janka Livoncova will lead a two-part pranayama and meditation series, and guest instructor Doug Keller will return to Chattanooga to teach “The Rhythm of Health,” a weekend workshop focused on the joints and muscles. Livoncova’s series includes “Introducing & Cultivat-
ing Loving Kindness (Metta),” to be held July 12 from 2 to 4 p.m., and “Introducing & Cultivating Equanimity (Upekkha)” August 16 from 2 to 4 p.m. “In this series, we will be using our breath, bodies, hearts and minds to cultivate and abide in loving kindness, an altruistic expression of kindness and friendship, and equanimity, a state of balance in the heart and mind,” Livoncova says. “It is very empowering to bring forth and develop these qualities of the heart, while turning the mind away from negativity towards that which is whole- some and positive.” No prior experience is necessary for this series, which costs $50. A single class costs $30. August 29-30, Doug Keller will lead “The Rhythm of
Health,” which includes four sessions thath can be taken together for $250 ($225 if registered before July 31) or as one or more individual classes. They are “The Firing Order of Muscles: Secrets of Sequencing” August 29, 1-5 p.m. ($95); “Taking Root to Fly: From Mula to Uddiyana in Hip Open- ings, Forward Bends and Pranayama” August 29, 6:30-8:30 p.m. ($45); “Timing is Everything: A Yoga Tune-Up” August 30, 9 a.m.-noon ($65); and “Safe Joint Opening: Resetting the Internal ‘GPS’” August 30, 1-4 p.m. ($65).
For more information, visit
ClearSpringYoga.com. See ad, page 31.
Lupi’s Makes the Best of Summer Bounty
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ummer is a special time of year at Lupi’s Pizza Pies, one of Chattanooga’s pioneers in the locavore movement. “Now’s the time locally grown tomatoes, basil, cucumbers, green peppers and zucchini are available for purchase,” says Lupi’s owner Dorris Shober. “We love to serve local heirloom to- matoes and local basil on our Caprese salad and Margherita pizza, both of which also feature our housemade fresh moz- zarella. To me, that’s the taste of summertime.” Lupi’s strives to buy locally whenever possible, Shober
says. All year round it uses local ground beef and sausage, wheat flour, eggs and honey. “As a result we have the freshest food in town, from our pizza and cal- zones to our salads and lasagna,” she says. “That’s why Lupi’s is voted Chat- tanooga’s best pizza year after year.” For those who prefer to cook at home, Lupi’s also sells Take ’n’ Bake pizzas and calzones. Lupi’s has five area locations and also operates a stand at the Chattanooga Market every Sunday from 11 a.m. to 4 p.m. at First Tennessee Pavilion. Chattanooga Market, a free event, features local vendors selling produce, cheese, baked goods, flowers, art, soaps and other items, as well as food and beer. “The market is a great way to spend the afternoon,” Shober says. “You can grab a slice or mini-zone from Lupi’s for lunch, sit back with a cold beverage and enjoy the excel- lent weekly live music.” Lupi’s mobile food trailer can also be found at local festivals and is available for private and company functions.
For more information, e-mail
lupi@lupi.com. See ad, page 17.
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