December '17/January '18

Mississippi Market Member-Owner Newsletter | December 2017–January 2018 Vol. 42 No.6

THIRD ANNUAL

HOLIDAY SAMPLER

Tasting & Gift Fair

Saturday, December 9 | 11:00 a.m.–2:00 p.m.

WEST 7TH STORE Brighten your season at our festive Holiday Sampler! Meet local vendors, taste festive flavors, peruse local gifts, sip on tasty mocktails and eggnog, enjoy live piano music, sample specialty holiday meats available for pre-order, splurge on limited-time-only holiday sales, and take part in a string-cheese-snowman kids’ craft. You’ll also have the chance to enter our holiday meat raffle.

Spend $50 and receive a gift with your purchase.* Additional raffle details on page 6.

* WHILE SUPPLIES LAST

General Manager’s Report

Shopping with your Values in Mind Gail Graham, general manager Co-ops were started by people in our community who wanted access to healthful, delicious food with reduced environmental impact.

When I first started working in co-ops, we sold mostly bulk foods, fresh produce, and a few canned and frozen items. Those days are long gone. Yet even though our products have become more widely available throughout the marketplace, our values continue to set us apart and remain relevant with today’s shoppers.

As co-op members, you understand that coops enable you to take more control over the economic forces impacting your lives, while improving your own. Our local communities still want healthful food, and they still care about how it is produced. You support our stores because when you shop here, your dollars help build a strong local economy, a more fair and equitable workplace, and a more just worldwide food economy. Our co-op helps you, our

member-owners, live your values. As a business, we don’t do this work for you. We do this work hand-in-hand with you, along with other local co-ops, vendors, and valued community partners.

The last few years have been challenging for our co-op. We’ve been working hard to return to profitability and increase sales growth, which helps fulfill our mission. I am not complacent; I’m feeling positive. As we look ahead to a new year, know that we will continue working to improve our stores while remaining open to external opportunities. We will continue to advocate for you on a variety of issues, including sustainable agriculture, social justice, and healthful food access.

And, we will continue providing you with the best local products we can. Let’s keep working together to create a better world!

Board of Directors’ Report

Giving Thanks Hlee Vang, board member Happy Holidays from the Mississippi Market board of directors to our member-owners and committed staff. As the year ends, I am thankful for many things. I am thankful to serve as a proud board member of a values-driven cooperative dedicated to “creating positive change in the community by influencing the production, distribution and enjoyment of food.” I am thankful that as a unified board of directors, we have begun the process of actively engaging in dialogue and working to further diversity and inclusion efforts on the board. I am thankful that as a committed board, we successfully oversaw the co-op’s recent fall election, resulting in a diverse slate and the recruitment of three new fantastic directors, including Kate Armstrong, Camille Bryant, and Katherine Colón. I am thankful for our engaged membership community, who showed up in record numbers this year to vote in our election and attend our sold-out Annual Meeting. Finally, I am thankful for the work and dedicated services that we as a board will be performing in the upcoming year to strengthen our collective future. Thank you, memberowners, for being integral parts of our Twin Cities cooperative family!

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I love the holidays and the ability to share good, healthy, delicious food with my family and friends. Visit our Market Musings blog at msmarket.coop/blog to view my family’s traditional holiday recipe for Chicken Coconut Curry Soup with Vermicelli Rice Noodles.

Organic Fair-trade Coffee

An array of organic fair-trade coffee blends is available at the co-op from Just Coffee Co-op, Kickapoo Coffee, Peace Coffee, and Equal Exchange. These locally-roasted blends are full of robust flavors and ethically sourced from farmers who are paid fair wages for their work and goods.

Local, Organic Maple Syrups

Gift receivers are sure to enjoy the earthy flavors of organic maple syrups from Maple Valley Cooperative and Wild Country.

Harvested from woodlands in the Great Lakes region and Sawtooth Mountains near Lake Superior, these 100%-pure maple syrups are produced with the greatest care given to sustainable harvesting methods and social responsibility.

Express your Values this Gift-Giving Season

GIFTS UNDER $20 Searching for the perfect gift for that special someone? You’re sure to find one at the co-op that’s beautiful and reflective of your personal values. This holiday season, give the gift of honesty— fairly produced food and goods made with reverence for the people and places where they’re crafted.

ALL ITEMS–WHILE SUPPLIES LAST

Local Raw Honey Tasting Pack

This single-source honey tasting pack offers a diverse combination of flavor profiles for the discerning palate. Gift receivers will experience the joy of five best-selling varieties from Ames Farm. Packages vary and contain honey made from the pollen of local basswood, sweet clover, prairie flowers, alfalfa, and more.

Essential Oil Holiday Blends

Veriditas essential oil blends offer an organic homeopathic model for self-care and relaxation. During the hectic end-of-year season, provide your loved ones with the grounding, healing power of herbs and flowers. These comforting blends work well when added to a diffuser or homemade potpourri.

Cooperatively-Produced Winter Scarves

Terra Natural Designs’ winter scarves are cooperatively produced and artisan crafted. Handmade with sustainable, renewable fibers and naturally-sourced dyes, your purchase supports a social justice movement that empowers Indigenous female entrepreneurs to continually preserve, practice, and get paid for their South American crafts.

DECEMBER-JANUARY |

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Local Profile: Pastures A Plenty

Pasture-to-Plate Pork Matt Frank, Communication & Media Specialist

Pastures A Plenty in Kerkhoven, Minn., is decidedly different. This mutigenerational family-ownedand-operated farmstead takes a hands-on approach, focusing on attention to detail. For over three decades, the VanDerPol family has shown strong commitment to the environment, their community, and longterm farm sustainability. They raise Berkshire, Duroc, and Chester White heritage hog breeds that are primarily pasture-fed and never receive hormones or antibiotics to promote growth. These rugged, hardy breeds love to forage and roam outside and, as a result, produce premium, high-quality pork.

Sound animal husbandry* is a key component of Pastures A Plenty’s sustainable farm operations. Their hogs are free to graze lush perennial grasses throughout the entire growing season. As the weather turns cold, the hogs’ diet is supplemented as necessary with drug-free grain grown on the farm. Gestating sows are fed in spacious individual stalls, ensuring the VanDerPols remain in close contact with their herd. This allows for direct oversight of animal wellbeing and the farmers’ ability to detect and prevent any oncoming health issues firsthand.

In stark contrast, a majority of the hog industry currently feeds gestating sows by computer, either in the context of large groups or tight individual confinement.

In addition to humane animal husbandry, Pastures A Plenty implements holistic management practices that enable every aspect of the farm business to work harmoniously. The farm’s environmentally-responsible cropping rotation maximizes use of perennial forage 4

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feeds, allowing livestock to closely mimic their natural eating behaviors. The growth of perennial plants like alfalfa and hay assists in addressing climate change by capturing atmospheric carbon and sequestering it in the soil. When livestock are housed indoors during winter, manure and hay bedding are retained, then mixed and returned to the farm’s cropland in the spring, acting as a natural fertilizer. This closed-loop cycle retains renewable materials on-site, composts them, and recycles their rich nutrients back into the soil.

Pastures A Plenty not only talks the talk, but walks the walk. Our co-op’s close relationship with them ensures the shortest distance of sustainably-raised local pork from pasture-to-plate. You’ll find a number of their fresh pork cuts in our Meat department, just in time for your holiday gatherings. animal husbandry (noun) A branch of agriculture concerned with the production and care of domestic animals.

ROAST PORK LOIN, A P P LE S , & P O TAT O E S WITH CID ER G R AV Y IN G R E D IE NT S S E RVE S (3– 4)

2 lb. Pastures A Plenty pork loin, scored 1 cup Taking Stock Classic Bone Broth (salted or unsalted) 1 lb. of potatoes, halved 3 apples, sliced into large wedges

1-PAN

1 cup apple cider ¼ cup extra virgin olive oil, divided 2 tsp raw honey

HOLIDAY

2 tsp wholegrain mustard ¼ cup cream

ROAST

1 bunch fresh sage, fried 1 pinch sea salt plus extra, to taste PR E PAR ATIO N

1. Preheat oven to 425˚ F. 2. Score pork loin in a criss-cross pattern. Rub 2 Tbsp olive oil and a pinch of sea salt into loin. Place in roasting pan and cook roughly 25 minutes, until pork begins to brown.

3. Meanwhile, halve potatoes and place, cut-side down, on chopping board. Make thin cuts at ¼-inch increments, slicing two-thirds of the way through each half. Set aside.

4. Cut apples into large wedges and remove seeds. Add apples and potatoes to roasting pan after pork has begun to brown. Drizzle remaining olive oil onto potatoes.

5. Reduce oven heat to 350˚ F and roast for additional 40–50 minutes until meat is cooked through, potatoes are tender, and apples are soft. Set aside to rest.

6. To make gravy, place cider, broth, honey, and mustard in a small saucepan on medium-high heat. Simmer 15–20 minutes, stirring occasionally, until mixture is reduced by three-quarters. Stir in cream and season with sea salt to taste. Add any resting juices from pork pan and mix. Remove from heat and place in small bowl.

7. Add fresh sage leaves to saucepan and fry on medium-low heat until slightly crisp.

8. Carve pork and serve with roasted apples and potatoes. Top with cider gravy and fried sage leaves.

Adapted from delicious.com.au

seasonal specialty meats Celebrate the holiday season with premium specialty meats from local farmers, including Thousand Hills Cattle Co. 100% grassfed beef (Cannon Falls, Minn.), Pastures A Plenty humanely-raised pork (Kerkoven, Minn.), and Mustard Seed Farm grass-fed pastured lamb (Marine on St. Croix, Minn.). Speak to our meat department staff to place orders for all your local favorites!

DECEMBER-JANUARY |

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Local Profile: Taking Stock Foods

HOLIDAY SAMPLER MEAT RAFFLE Join us Dec. 9 during our 3rd Annual Holiday Sampler: Tasting & Gift Fair for your chance to win a number of delicious holiday meats!* During the event, you’ll also be able to sample some of our specialty meats and place preorders, all of which will all come with a co-op coupon. Additional event details on page 9.

MEAT RAFFLE PRIZES* INCLUDE:

FIRST PRIZE — Thousand Hills Cattle Co. 100% Grass-fed Beef Ribeye Roast SECOND PRIZE — Pastures A Plenty Humanely-Raised Ham THIRD PRIZE — Ferndale Market Antibiotic-Free Turkey *Alternative vegan and vegetarian prizes available

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Support your Health with Whole-food Broths Matt Frank, Communication & Media Specialist

As the New Year begins and resolutions are made, take stock of your personal health with delicious, locally sourced broths.

Co-founded in January 2015 by Mississippi Market memberowner Molly Clark and her good friend Maddy Kaudy, Taking Stock Foods produces three kinds of nourishing bone broths and a hearty Vegan Mushroom Ginger Broth full of robust flavors imparted by oyster mushrooms and ginger. Bone broth varieties include Classic Salted Bone Broth, Classic Unsalted Bone Broth, and best-selling Ginger Turmeric Bone Broth made with organic chicken. Molly and Maddy’s culinary backgrounds in cooking at local restaurants, as well as their partnership with a registered dietitian and nutrition advisor, helped inform Taking Stock’s slow-cooked recipes. An extended 12-hour-long cooking time allows for the extraction of tasty flavors, beneficial minerals, collagen, and amino acids into the broths from bones and vegetables.

While little research has been done tracking bone broths’ health benefits, they’ve been taken for centuries as a healing remedy useful in fighting infectious diseases, treating symptoms of the common cold and reducing inflammation. Traditionally, bone broths have also been used to promote healthy digestion, reduce joint pain, promote strong bones, alleviate autoimmune disease, increase healthy hair and nail growth, and more.

Taking Stock’s varieties can be heated and sipped like a tea or used in recipes that call for broth like soups, stews, and slow cooker meals. In drinking form, the savory broths aid in easing hunger because they’re high in protein. They serve as a great replacement for sugary beverages and are the perfect way to rehydrate since they contain naturally occurring electrolytes. Many people also rely on whole-food broths as a staple food item during health cleanses.

Taking Stock values product transparency and advocates for sustainable local food systems. Many of their broth ingredients come from local farmers, including Larry Schultz Organic Farm chicken, Co-op Partners Warehouse-sourced vegetables, and Mississippi Mushrooms culinary mushrooms. Locally made drinking vinegar containing raspberries and rhubarb is also used and adds a unique flavor to the broths, and in the case of the bone broths, helps break down collagen-rich chicken bones.

Taking Stock’s full line of nutritious broths can be found in our frozen grocery section.

Support your health by drinking or cooking with these homemade broths throughout the New Year.

FOOD AS MEDICINE: BONE BROTH — EAST 7TH STORE Thursday, Jan. 25 • 5:30–6:30 p.m.

Free (registration required)

See page 9 for further details DECEMBER-JANUARY |

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December Classes (L) = LECTURE | (DT) = DEMO AND TASTING | (H) = HANDS ON

CREATE YOUR OWN MARMALADE (H) –WEST 7TH STORE

Sunday, Dec. 10 • 12:00–4:00 p.m. $35/$33 members Homemade marmalades are far superior in taste and texture to store-bought ones. In one simple lesson, you’ll learn to make beautiful marmalades for giving as gifts or savoring at home. You'll leave class with two 1/4pint jars of marmalade. Jars and an extensive handout provided.

INSTRUCTOR: Jan Grover

DIY GIFT MAKING WITH ESSENTIAL OILS (H) –WEST 7TH STORE

Tuesday, Dec. 12 • 6:00–8:00 p.m. $20/$17 members Join us for an evening of DIY gift ideas to create your own for the holiday season. We will talk about the many medicinal benefits of essential oils and use them to make a homemade body polish and artisanal honey. Participants will go home with a sample of each.

INSTRUCTOR: Terra Johnson, Veriditas Botanicals

COOKING WITH CO+OP BASICS: SCALLOP POTATO SHEPHERD’S PIE (DT) –EAST 7TH STORE

Thursday, Dec. 14 • 6:00–7:30 p.m. $5 registration required, reimbursed as $5 co-op voucher This class features budget-friendly, from-scratch cooking techniques and a recipe that will feed a family of four under $10.

Learn how to make a comforting and versatile Shepherd’s Pie recipe to warm you and your family once Minnesota’s winter hits, along with a few tips for shopping the co-op on a budget.

INSTRUCTORS: Katie Marty, Mississippi Market and Terese Hill, Health East

JAPANESE COOKING: SYABU SYABU (DT) –EAST 7TH STORE

Saturday, Dec. 16 • 1:00–3:00 p.m. $40/$35 members Learn how to make Syabu Syabu, a Japanese hot-pot dish with thinly sliced high-quality beef, vegetables, and special Syabu Syabu sauces. It is a perfect, fun and tasty winter dish to enjoy with your family and friends. Class includes a full meal.

INSTRUCTOR: Kimiko Molasky

January Classes (L) = LECTURE | (DT) = DEMO AND TASTING | (H) = HANDS ON

JAPANESE COOKING: OZOONI TRADITIONAL NEW YEAR'S SOUP (DT) –EAST 7TH STORE

Saturday, Jan. 6 • 1:00–3:00 p.m. $35/$30 members The New Year is the most important holiday in Japan, and Ozooni, a soup with Mochi, is one of the significant Japanese dishes made to celebrate the New Year. You will learn how to make this traditional dish and how to enjoy Mochi in many different ways. Class includes the whole meal.

INSTRUCTOR: Kimiko Molasky

SHOP THE CO-OP ON A BUDGET (L) –EAST 7TH STORE

Tuesday, Jan. 9 • 6:00–7:00 p.m.

Free (registration required) Learn the secrets to shopping for local, organic foods without breaking the bank. Learn to set a budget, get coupons and resources, and learn more about our Co+op Basics and LIME programs.

INSTRUCTOR: Katie Marty

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| CLASSES & EVENTS

INTRO TO AROMATHERAPY (L) –EAST 7TH STORE

Thursday, Jan. 11 • 6:00–7:30 p.m. $12/$10 members We will take a journey of aromas as we discuss aromatherapy misconceptions.

You'll also experience the top 10 essential oils for your home pharmacy and dive into safety and proper use of Scientific Aromatherapy.

INSTRUCTOR: Terra Johnson, Veriditas Botanicals

BREW YOUR OWN KOMBUCHA (DT) –WEST 7TH STORE

Saturday, Jan. 13 • 1:00–2:30 p.m. $35/$30 members This class includes instruction on how to brew your own great-tasting kombucha at home. Take home a study guide with simple instructions, plus a starter culture to begin your kombucha adventure right away.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

REGISTERING IS E A SY Registration is required for all classes. You may register online or at our Customer Service desks. Class fees are due at time of registration. For full class descriptions and online registration, visit our website, msmarket.coop/events or call 651-690-0507 to register by phone.

IMPORTANCE OF DETOXIFICATION (L) –WEST 7TH STORE

Wednesday, Jan. 17 • 7:00–8:00 p.m. $10/$7 members Many chronic diseases are associated with a buildup of toxins within the body. Supporting the body’s detoxification pathways with appropriate food and micronutrients will support overall health including energy, chronic pain, cognitive function, and much more. In this class, learn the importance of detoxification for overall health and wellbeing.

INSTRUCTOR: Candace Salmi

LOW-TECH SPINNING ON THE ANCIENT DROP SPINDLE (H) –WEST 7TH STORE

Saturday, Jan. 20 • 12:00–4:30 p.m. $40/$38 members Learn to spin the yarns you want to knit or crochet in one leisurely, enjoyable afternoon. You’ll start with a fine, well-balanced spindle (included in your class fee) and wool roving, then learn about drafting, spinning on the ancient spindle, and how to transform fleece into spinable wool. Fleece and roving provided for home practice! Extensive handout included. Children 6+ are welcome as participants.

INSTRUCTOR: Jan Grover

EATING TO REDUCE PAIN & INFLAMMATION (L) –WEST 7TH STORE

Wednesday, Jan. 24 • 5:30–7:00 p.m. $20/$15 members Waking up achy all over? Are muscle spasms, leg cramps, or back pain causing you to rely on over-the-counter pain medications? Learn about the simple nutrition changes that can help you manage pain naturally.

INSTRUCTOR: Nutritional Weight & Wellness

COOKING WITH CO+OP BASICS: RED LENTILS WITH SAUTÉED GREENS (DT) –WEST 7TH STORE

Saturday, Jan. 27 • 10:30 a.m.–12:00 p.m.

$5 registration required, reimbursed as $5 co-op voucher This class features budget-friendly, from-scratch cooking techniques and a recipe that will feed a family of four under $10. Learn how to make a recipe using lentils, the pantry protein powerhouse, along with a few tips for shopping the co-op on a budget.

INSTRUCTORS: Katie Marty, Mississippi Market and Terese Hill, Health East

MEAL PLANNING WITH CHEF KRISTIN: START WHERE YOU ARE (DT) –EAST 7TH STORE

Sunday, Jan. 28 • 1:00–3:00 p.m. $22/$18 members Chef Kristin will show you that the first step in mealplanning is considering and appreciating what you already have on hand. Let’s begin here; this age-old practice saves money, engages our creative muscles, protests food waste, and is at the heart of mindful eating and cooking. Presented by Mississippi Market’s Chef Partner, Kristin Hamaker, of Goosefoot Kitchen.

INSTRUCTOR: Kristin Hamaker, Goosefoot Kitchen

SHOP THE CO-OP WITH WIC (L) –EAST 7TH STORE

Tuesday, Jan. 30 • 6:00–7:30 p.m.

Free (registration required) Learn the ins and outs of using WIC (Women Infant Children) program vouchers at your local co-op. This class will include a guided store tour of WIC-eligible items, along with an overview of Mississippi Market’s Co+op Basics and LIME programs. Practice skills like buying fruits and vegetables on a budget, comparing unit prices, reading food labels, identifying whole grains, identifying WIC foods, using WIC vouchers, and sticking to your budget. Healthful snacks included!

INSTRUCTORS: Katie Marty, Mississippi Market and Erin Ostrowski, SNAP-Ed Educator

EVENTS H O L I D AY S A M P L E R : TA S T I N G & G I F T F A I R — WEST 7TH STORE Saturday, Dec. 9 • 11:00 a.m.–2:00 p.m.

At this festive event, you’ll have the chance to peruse our local gift selection; sip on tasty mocktails and eggnog; enter to win a ribeye roast, ham, or turkey; enjoy live piano music; create your own string cheese snowman; and more! This event is free to attend and will be full of festive surprises!

No need to register. Simply mark your calendar and plan to join your co-op community on Dec. 9.

DINNER WITH THE BOARD O F DIREC TO RS— WEST 7TH STORE Thursday, Jan. 18 • 6:00–7:00 p.m. $5 registration required, reimbursed as $5 co-op voucher Mississippi Market invites you to enjoy a light dinner and conversation with our board members to learn what they are responsible for and how you can run for a seat. In addition, join fellow co-op members in sharing ideas, suggestions, and praises for your co-op and getting to know one another.

FOOD AS MEDICINE: BONE BROTH — EAST 7TH STORE Thursday, Jan. 25 • 5:30–6:30 p.m.

Free (registration required) Join the founders of Taking Stock Foods to learn all about bone broth, its health benefits, and its many uses. You’ll hear their startup story, learn how bone broth supports a sustainable planet, and get to try delicious samples of their products. The event will wrap up with a brief cooking demonstration of one way to prepare bone broth in your home.

CLASSES & EVENTS |

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News & Announcements

UPCOMING EVENTS THIRD ANNUAL

HOLIDAY SAMPLER Tasting & Gift Fair

3rd Annual Holiday Sampler: Tasting & Gift Fair Saturday, Dec. 9 | 11:00 a.m.–2:00 p.m.

West 7th store Sample festive flavors, peruse local gifts, sip tasty beverages, and enjoy family-friendly holiday activities.

UPCOMING HOLIDAY HOURS Christmas Eve Sunday, December 24 7:30 a.m.–5:00 p.m.

Christmas Day Monday, December 25 CLOSED New Year’s Eve Sunday, December 31 7:30 a.m.–8:00 p.m.

New Year’s Day Monday, January 1 11:00 a.m.–7:00 p.m.

LIME Member-Owner Renewal A friendly reminder to all LIME member-owners: Please renew your eligibility in the program by year’s end to ensure uninterrupted discounts. To renew your LIME eligibility, please bring in a photo ID, along with your income-based financial assistance program card or letter. For questions, visit our website or ask your cashier what documentation is needed to complete the renewal process next time you shop.

Annual Meeting Thanks Thank you to everyone who attended our 2017 Annual Member-Owner Meeting & Celebration at the Midpointe Event Center on October 18. Your commitment and dedication to Mississippi Market has allowed us to provide fresh, local food to our Saint Paul neighbors for nearly 40 years and helps guide our collective success. We received a record number of election votes this year, resulting in the recruitment of three new fantastic board members, including Kate Armstrong, Camille Bryant, and Katherine Colón.

Kate Armstrong

Camille Bryant

Katherine Colón Positive Change December 2017: Keystone Community Services Keystone Community Services strengthens the capacity of more than 30,000 Ramsey County individuals and families to improve their quality of life through a variety of programming and human services. Donations raised throughout December will support Keystone’s three food shelves and their Foodmobile, a mobile food shelf that brings services to people experiencing transportation barriers.

January 2018: Youth Farm Youth Farm utilizes food as a catalyst for social change, community engagement, and youth leadership development. Donations raised throughout January will support nutrition education, healthful food growing activities, and youth leadership programming in the Frogtown and West Side neighborhoods of Saint Paul.

Save the Date 2018 Chocolate Tasting & Gift Fair Saturday, Feb. 10 | 11:00 a.m.–2:00 p.m. | All three stores Join us for our annual Chocolate Tasting & Gift Fair, a sampling event highlighting local and fair-trade chocolates and gifts to celebrate Valentine’s Day. This is a great chance to sample some indulgent artisanal chocolates; peruse our Valentine’s Day gift selection; and take part in kids’ crafts, prize drawings, and limited-time-only sales.

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OWNER COUPON

OWNER COUPON

Present this coupon to receive 10% off the shopping trip of your choice (up to $5 off)

Present this coupon to receive 10% off the shopping trip of your choice (up to $5 off)

Owner number:

Owner number:

Actual discount given:

Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2018. Not applicable to special orders or gift card purchases.

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2018. Not applicable to special orders or gift card purchases.

Receive an additional 10% off all supplements* Second Wednesday of every month.

U P C O M I N G D ATE S : December 13 | January 10 * does not include bulk herbs

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DECEMBER-JANUARY |

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Board of Directors

PRESORTED STANDARD U.S. POSTAGE PAID TWIN CITIES, MN PERMIT NO. 32674

651.310.9475 board@msmarket.coop Kate Armstrong Roy Berger Debbie Brown Camille Bryant Katherine Colón Heather Haynes Stephen Streng Hlee Vang

Locations: 622 Selby Avenue, Saint Paul, MN 55104 Administrative Offices 740 East 7th Street, Saint Paul 1500 West 7th Street, Saint Paul msmarket.coop |

@msmarketcoop |

@msmarketcoop |

@msmarketcoop

Market Medley General Manager Gail Graham Editor Matt Frank Proofreader Sid Korpi/ Proof Positive Graphic Design Lucas Beck Greenhaven Printing Printing

B O A R D M E E T I N G D AT E S

• Tuesday, December 12, 6:30–9:00 p.m. Selby Classroom • Tuesday, January 23, 6:30–9:00 p.m. Selby Classroom

Market Medley is published six times each year to provide information on Mississippi Market, the cooperative movement, food, nutrition, and community issues.

Member coupons are published in each issue. Opinions expressed herein are of the authors and are not necessarily those of the newsletter or Mississippi Market.

Nutritional and health information are provided for informational purposes only and are not meant as a substitute for consultation with a licensed health care provider.

Comments on the content of this newsletter are heartily encouraged.

Address your letters and ideas to: Market Medley 622 Selby Avenue Saint Paul, MN 55104 mfrank@msmarket.coop

Moving soon?

Please e-mail your name, member number and new address to: info@msmarket.coop

With you every smile of the way.

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