February-March 2018

Mississippi Market Member-Owner Newsletter | February–March 2018 Vol.. 43 No.1

Saturday, February 10th 1 1 A . M . — 2 P. M . | A L L 3 L O C A T I O N S

A R T I S A N C H O C O L AT E S & F O N D U E | L I V E M U S I C | FA I R -T R A D E & L O C A L G I F T S K I D S ’ C R A F T S | C H O C O L AT E-T H E M E D G I F T B A G S & P R I Z E D R AW I N G S

free to everyone msmarket.coop/events

General Manager’s Report

Pausing for Reflection Gail Graham, General Manager In our rapidly changing world, now more than ever, we need to preserve time for reflection. This issue of the Medley gives us much to reflect upon.

In our lead article, “Honoring the AfricanAmerican Co-op Movement,” Communication & Media Specialist Matt Frank highlights a growing body of knowledge recognizing the contributions of communities of color to the cooperative movement. For centuries, people have cooperated to increase their success in hunting, fishing, farming, and gathering food.

Collective traditions from societies across the world predate the formal cooperative business model.

More recently, the cooperative model has been successfully used to meet the needs of varying global communities. The power of cooperatives is made richer as we expand our knowledge about how different cultures put this model to use.

Cooperatives work to solve problems differently than conventional for-profit businesses. At Mississippi Market, like many other co-ops, we rely on the seven internationally recognized cooperative principles and the cooperative values of self-help, self-responsibility, democracy, equality, equity, and solidarity to guide our decision-making. We also have our “internal” touchstones that Treasurer Stephen Streng refers to in the board report below. As he mentions, we will soon be revisiting these statements to ensure they reflect our co-op’s priorities as our communities and world continue to change.

Remember, when you shop at the co-op, you’re positively impacting your community by supporting a robust local economy and a healthier world. This is something worth celebrating all year long.

Board of Directors’ Report

Charting a New Path Stephen Streng, Treasurer & Finance Committee Member 2018 is fresh and its outcomes unknown. You may still be in the beginning stages of new activities and resolutions. Your board of directors is, too.

they were last updated nearly six years ago.

Grocery co-ops are no longer distinguished by simply selling organic, natural, and local products.

When board members prepare for monthly These can now be found at all major grocery stores. meetings, the first things we see on the agenda Given consumer demand, conventional grocers will are the co-op’s mission, vision, ends, and strategic keep expanding these offerings, which will continue drivers (see msmarket.coop/mission-ends). These impacting our business for quite some time. Just are our touchstones. When making important like the new year, we don’t know where this process will lead MISSION: MISSISSIPPI MARKET CREATES POSITIVE CHANGE IN THE COMMUNITY BY us, but we welcome INFLUENCING THE PRODUCTION, DISTRIBUTION AND ENJOYMENT OF FOOD. your help in shaping it. What do you think makes the co-op decisions, we test all available options against unique that distinguishes us from other grocers? these statements. Will the course we’re on help us What can we provide that other businesses cannot? fulfill them, or is a different course a better option?

This year, the board has begun re-examining Send your suggestions to board@msmarket.coop. these foundational statements. Why? Because the grocery business has changed dramatically since 2

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Black History Month

Honoring the African-American Co-op Movement Matt Frank, Communication & Media Specialist

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The consumer co-op scene in Minnesota grew from the roots of formal cooperative business efforts taken by the Rochdale Pioneers and 19th-century Finnish and Scandinavian immigrants in Northern Minnesota. These British citizens and European immigrants made impressive contributions to the co-op movement.

However, if we stop there, the story remains incomplete and inaccurate. To truly understand the power of cooperatives, we must recognize, share, and celebrate contributions to the movement by a multitude of races and cultures, especially those that have been historically marginalized.

In her 2014 book Collective Courage: A History of AfricanAmerican Cooperative Economic Thought and Practice, Dr. Jessica Gordon Nembhard describes critical aspects of black cooperative history, expanding the narrative to be more historically accurate, inclusive, and representative. Dr. Nembhard’s research expands on W.E.B Du Bois’ efforts to catalogue African-American co-op efforts. According to Dr. Nembhard, Du Bois’ 1907 survey showed how black cooperative economics were used as a form of social solidarity in the face of extreme racial discrimination. Dr. Nembhard further highlights informal cooperative economics serving as a civil rights tool used by mutual aid societies that brought endangered slaves freedom through the Underground Railroad and by organized black labor after the Civil War.

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Throughout history, grassroots activism has played a key role in addressing racial and socioeconomic oppression, exploitation, and segregation. The cooperative movement formed in direct opposition to corrupt business practices to address food and social justice issues, economic independence, product quality standards, labor conditions, and methods of ownership.

Oftentimes, the consumer co-op story begins in mid-19th-century England with the founding of the Rochdale Equitable Pioneers Society. This group of 28 British citizens is regarded as having successfully opened the first truly cooperative grocery business. At the time, this was a radical departure from exploitative practices they faced at company grocery stores provided by their textile factory employers.

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Credjafawn Co-op was located at the intersection of Rondo Avenue and St. Albans Street, roughly four blocks northwest of Mississippi Market's Selby store. Rondo Avenue and its neighboring businesses were demolished in the 1960s when I-94 was constructed through the heart of St. Paul's Rondo neighborhood.

By the mid-20th-century, multiple first wave food co-ops had opened in the Twin Cities. According to recent research conducted by Seward Community Co-op, five food co-ops that started here in the 1940s were predominantly AfricanAmerican owned and operated. These local first wave food co-ops preceded the “new wave” ones of the 1970s by nearly three decades. A few shared neighborhoods with current-day co-ops, including the Sumner Cooperative near today’s Wirth Co-op in North Minneapolis; Co-ops, Inc. near Seward’s Friendship Store serving the Bryant/Central neighborhoods of South Minneapolis; and Credjafawn Co-op near Mississippi Market’s Selby-Dale store. The Credjafawn Social Club, a pioneering African-American social institution in Saint Paul, started the Credjafawn Co-op in 1946. Mississippi Market proudly serves as Credjafawn Co-op’s successor and is honored to carry on its legacy as a community-owned and -operated store where everyone is welcome, and anyone can shop. Learn more about Credjafawn Co-op at msmarket.coop/blog.

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Ask a Local Chef

Kristin Hamaker of Goosefoot Kitchen How can people save money and reduce food waste when cooking at home?

Start with what’s on hand and build from there. See what you have in the pantry or freezer, and recycle what you can into new meals. If you’re not keen on using what’s in the cupboard, simply double or triple a recipe and freeze in single servings for leftovers.

What kitchen staples would you recommend the home cook keep on hand?

A well-stocked pantry has the potential to see you through many satisfying meals. Extra-virgin olive oil, red wine vinegar, kosher and/or sea salt, dried or canned beans, pasta, fresh garlic, lemon, eggs, and chicken or vegetable stock can lay the groundwork for many everyday dishes.

Chef Kristin Hamaker is a longtime Mississippi Market Co-op member and founder of Goosefoot Kitchen, a weekly meal-planning service focused on healthful food, self-sufficiency, and mindful eating. In addition to being a local chef, she’s also a cooking instructor, good food advocate, and edible gardening guru. You can find her teaching meal-planning classes at the co-op and demoing simple, fromscratch recipes while you shop.

M E A L- P L A N N I N G W I T H C H E F K R I S T I N : I N S TA N T POT — WEST 7TH STORE Sunday, March 25 • 1:00–3:00 p.m.

See page 9 for further details

What cooking basics do you use to stretch your budget?

Eating a plant-based diet since meat tends to be more expensive and seasonal vegetables are often less expensive. Also, buying grains and beans in bulk is a great way to stretch your budget.

The biggest impact on my family budget is from-scratch cooking. This means we’re buying more fresh foods and less processed or packaged ones, which can add up at the register.

How do you involve children in the cooking process?

I have a young daughter who isn’t much of a foodie or cook.

When she’s in the mood, I give her simple age-appropriate tasks, such as stirring, kneading, shaping, or rolling. If your children are keen, ask them to be taste testers. Expect them to make impressive messes, and don’t fret over it.

What’s your favorite vegetable to cook with in the winter months?

The modest potato — an important foundational vegetable for hearty dishes like creamy vegetable soups and sheet pan dinners. My family also eats a lot of hearty greens, like kale and collards, winter squash, and various root and tuber vegetables during the winter.

What benefits does meal-planning provide your family?

It offers us needed structure to our busy lives, forces us to be creative and resourceful, enables us to cook more confidently, and empowers and engages us in the kitchen. Engagement in the kitchen leads to engagement at the table, an important place to dwell with families, friends, and community.

Have cooking or meal-planning questions you'd like answered?

Send your questions to info@msmarket.coop

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Eating Local Year-Round Matt Frank, Communication & Media Specialist

Frigid temperatures, frozen ground, frosty breath. It’s nearly inconceivable that eating locally-grown produce during Minnesotan winters is possible.

Local hydroponic, aeroponic, and aquaponic farmers have proved otherwise. Producers like Living Waters in Wells, Minn. (hydroponic tomatoes), Living Greens Farm in Faribault, Minn. (aeroponic salad greens and microgreens), and Urban Organics in Saint Paul, Minn. (aquaponic salad greens) provide Mississippi Market Co-op shoppers with an abundance of locally-grown food not only during our cold winter months, but also throughout the year. Living Waters grows over 7,000 tomato plants a year, Living Greens produces over 1 million heads of lettuce annually, and Urban Organics currently harvests up to 15,000 pounds of salad greens a month.

How is this possible? Through the scaling up of ancient agricultural techniques using efficient modern technologies such as modular grow

towers and full-spectrum LED grow lights. All three of these producers grow indoors in warehouses or greenhouses, reducing the effects of agricultural variables such as temperature swings, pests, and natural disasters on plant growth. As a result, no herbicides or pesticides are needed,

runoff. These recirculating systems also allow food to be produced, harvested, packaged, shipped, and consumed all within the same geographic area, reducing fossil fuel use needed for transportation and distribution. Vertical growth using towers, trellises, and multi-tiered racks maximizes space

Intrigued? Learn more and meet your farmers at an evening tasting event!

TA S T E L O C A L : H Y D R O P O N I C S — E A S T 7 T H S T O R E Thursday, March 22 • 6:00–7:00 p.m.

resulting in healthy, nutritious crops grown in a controlled manner.

Environmental benefits include reduced land and water use in comparison to soil-based agriculture. According to Living Greens, these systems use up to 95 percent less water than conventional agriculture since they recycle and reuse it instead of allowing it to evaporate or

See page 9 for further details

while lessening total operational square footage. And Urban Organics’ historical reuse of well-known Minnesota brewery complexes, including the Hamm’s Brewery on Saint Paul’s East Side and the Schmidt Brewery on West 7th Street, have lessened the environmental impacts of urban redevelopment.

hydroponics

aeroponics

aquaculture

aquaponics

The process of growing and cultivating plants with roots submerged in nutrient-rich water instead of soil. Derived from the Greek words “hydro” (water) and “ponos” (labor).

A subcategory of hydroponics; the process of growing plants in an oxygen-rich air environment supported by a soil-less aggregate and misted, nutrient-rich water.

Derived from the Greek words “aer” (air) and “ponos” (labor).

Also known as fish farming; refers to the breeding, rearing, and harvesting of aquatic organisms in all types of water environments, including rivers, lakes, oceans, ponds, and pools.

A hybrid system of agriculture combining aquaculture and hydroponics in a symbiotic, closed-loop system wherein fish waste is broken down and used as a nutrient-rich fertilizer for plants grown in water.

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A GREAT RECIPE FOR PASSOVER

ZUCCHINI-PARMESAN PANCAKES Yields 24 pancakes

ingredients 2 lbs. zucchini, shredded

1 lb. russet potatoes, peeled and shredded

½ cup dill, chopped

6 Tbsp. matzo meal

¾ cup parsley, chopped

2 tsp. granulated sugar

1 medium onion, shredded

1 garlic clove, minced

¼ cup Parmesan, grated

1 pinch salt, to taste

2 tsp. freshly-squeezed lemon juice

freshly-ground black pepper, to taste

2 large eggs, lightly beaten

sour cream, for serving

¾ cup vegetable oil

preparation 1. Shred zucchinis, onion, and potatoes using a box grater over a clean dish towel. Squeeze out excess liquid from shredded vegetables.

2. Transfer shredded vegetables to a large bowl. Stir in parsley, dill, Parmesan, matzo meal, sugar, lemon juice, garlic, and eggs. Stir to mix well. Add in salt and pepper to taste.

3. In a large skillet, heat oil over medium-high. Place mounds of zucchini mixture into skillet in batches. Flatten each with a spatula and cook until golden brown, roughly 2-3 minutes per side.

4. Remove zucchini pancakes from skillet and place on paper towels to drain excess oil.

5. Sprinkle with salt and serve warm with sour cream and extra shredded zucchini.

Adapted from marthastewart.com

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CELEBRATE EASTER WITH THIS FRESH RECIPE

UPLAND CRESS & MIXED GREENS SALAD Serves 4

ingredients 1/2 container local Living Greens Farm hydroponic upland cress* 1/2 container local Living Greens Farm hydroponic mixed greens

½ cup toasted pecans ¼ lb. cheese of choice, crumbled (gorgonzola, goat cheese, or blue cheese) 1 pinch salt, to taste

2 medium-sized cucumbers, sliced

freshly-ground black pepper, to taste

½ cup turnips, thinly sliced

local Salad Girl organic Lemony Herb vinaigrette, or homemade apple cider vinaigrette (see page 11)

½ cup beets, thinly julienned ½ cup watermelon radishes, thinly julienned

preparation 1. In large bowl, toss cucumber, turnips, beets, and radishes with just enough vinaigrette to coat them. Season with salt and pepper.

2. Add upland cress and mixed greens to bowl and gently toss.

3. Mound vegetable mix on serving plates and top with crumbled cheese of your choice and toasted pecans. Drizzle with additional dressing if needed.

Adapted from petesgreens.com

* According to Living Greens Farm, this nutritious peppery green has more vitamin C than oranges, more vitamin A than broccoli, and is packed full of vitamin E, iron, and calcium.

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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.

February Classes

(DT) = DEMO & TASTING | (H) = HANDS ON | (L) = LECTURE

JAPANESE COOKING: MAKE YOUR OWN SUSHI PARTY (DT) — EAST 7TH STORE

Sunday, Feb. 11 • 1:00–3:00 p.m. $40/$35 members Do you love sushi but can’t afford to always eat out at a sushi restaurant?

Join us for a Temaki Sushi Party, one of the easiest and most affordable ways to enjoy sushi at home. The class price includes a complete meal.

INSTRUCTOR: Kimiko Molasky

COOKING WITH CO+OP BASICS: RED CURRY SOUP (DT) — EAST 7TH STORE

Saturday, Feb. 17 • 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 for under $10. Learn how to make a flavorful Coconut Milk and Curried Vegetable Soup and how to adapt it for the changing seasons, along with a few tips for shopping the co-op on a budget.

INSTRUCTORS: Katie Marty, Mississippi Market and Kim Werst, East Side Table

SALT, IT’S NOT ALL THE SAME (H) — WEST 7TH STORE

Sunday, Feb. 18 • 1:00–2:30 p.m. $30/$25 members During this class, participants will learn about the different varieties of salt and salt substitutions to boost flavor without sodium. This is a hands-on class wherein participants will prepare a recipe using tricks and tips to make food just as delicious without as much sodium.

INSTRUCTOR: Ranelle Kirchner, MS, RD, LDN

DIY KOMBUCHA (DT) — WEST 7TH STORE

Tuesday, Feb. 20 • 6:30–8:00 p.m.

$34/$30 members Fermented foods have been used for thousands of years to bring good health to those that use them. This class offers tastes of many different kombucha varieties and instruction on how to make them. Class fee includes a starter culture.

INSTRUCTOR: Barb Bredesen

IMPROVING HEART HEALTH (L) — WEST 7TH STORE

Wednesday, Feb. 21 • 7:00–8:00 p.m. $9/$6 members For Heart Health month, learn about root causes and natural solutions to treat heart disease, high blood pressure, peripheral artery disease, and high cholesterol.

INSTRUCTOR: Candace Salmi, D.C.

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SELECTING AND TASTING THE BEST CITRUS (DT) — EAST 7TH STORE

Saturday, Feb. 24 • 1:00–2:30 p.m. $7/$5 members Celebrate citrus season by learning from the produce experts at your co-op. In this class, you will learn about the various types of citrus we carry, how to select the best citrus from the shelf, its health benefits, and more. Abundant citrus samples and recipes provided.

INSTRUCTOR: Jourdan Gailey, Mississippi Market

KIDS’ COOKING: GIFT OF GRAINS (H) — WEST 7TH STORE

Sunday, Feb. 25 • 1:00–2:00 p.m. $10/$7 members Children will listen to a story about our ancestors from around the world who came to use different grains as staple foods, make a tasty snack with grains and fresh produce, and complete a grain-themed art project. Class is best enjoyed by ages 6–12; parents may attend for free, but they do not need to attend.

INSTRUCTOR: Haruko Ruggiero, Midwest Food Connection

SHOP THE CO-OP ON A BUDGET (L) — WEST 7TH STORE

Tuesday, Feb. 27 • 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, Mississippi Market

March Classes

(DT) = DEMO & TASTING | (H) = HANDS ON | (L) = LECTURE

COUNTERTOP FERMENTATION: SPRING VEGETABLES (H) — WEST 7TH STORE

Saturday, March 10 • 1:00–4:00 p.m. $33/$31 members Make bright, colorful sauerkrauts, kimchi, and other fermented vegetables to enliven your meals. Please bring one or two quartsized jars with lids to take home your ferments. Children over 6 are welcome and encouraged to attend this class.

INSTRUCTOR: Jan Grover

ACCUMULATION STRATEGIES FOR RETIREMENT (L) — WEST 7TH STORE

Tuesday, March 13 • 6:00–7:00 p.m.

Free (registration required) Have you ever wondered if you’re saving enough for retirement? Or if you’re being tax efficient? Join us to learn about different strategies and vehicles you can utilize to put yourself in the best possible position for retirement.

INSTRUCTORS: Matt Merrick and Ben Ollila, Thrivent Financial

March Classes cont.

CO-OP KIDS’ CLUB: GREEN MACHINE! (H) — WEST 7TH STORE

Saturday, March 17 • 10:30–11:30 a.m. $5/$3 members Kids will explore healthful foods and where they come from through stories, crafts, and kid-friendly recipes they can share with their families.

Recipes will have allergen-friendly options and explore using bulk and fresh ingredients. An adult must accompany kids under 5 years old.

INSTRUCTOR: Winona Gomez, Mississippi Market

STARTING SEEDS INDOORS (L) — WEST 7TH STORE

Sunday, March 18 • 1:00–3:00 p.m.

$12/$10 members Get ready for planting your vegetable garden this spring! Join us for an indoor seed-starting and winter-sowing demonstration. Winter sowing is an easy and economical way to start seeds outdoors during the cold winter months. Learn how to care for your seeds as they grow and go home with a winter sowing kit!

INSTRUCTOR: Maureen Hark

WELCOME NEW MEMBER-OWNERS (L) — EAST 7TH STORE

Wednesday, March 21 • 6:00–7:00 p.m.

Free (registration required) Want to learn more about your local co-op and what being a memberowner means? Learn all about your new Mississippi Market membership including secrets for finding deals and discounts, how to shop the bulk aisle, benefits of being a member, and cooperatives’ positive community impact. You’ll go home with coupons and a welcome gift bag!

INSTRUCTOR: Katie Marty, Mississippi Market

DIY KOMBUCHA (DT) — EAST 7TH STORE

Saturday, March 24 • 10:00–11:30 a.m. $34/$30 members Fermented foods have been used for thousands of years to bring good health to those that use them. This class offers tastes of many different kombucha varieties and instruction on how to make them. Class fee includes a starter culture.

INSTRUCTOR: Barb Bredesen

MEAL PLANNING WITH CHEF KRISTIN: INSTANT POT (DT) — WEST 7TH STORE

Sunday, March 25 • 1:00–3:00 p.m. $22/$18 members Have you heard of this newfangled multicooker? In this class, we’ll discuss its charms, eat from it, and talk about its potential role in healthful and efficient home cooking and eating. This class is for the curious, the veteran home chef, and anyone in-between. If you own an Instant Pot, please bring it with you. Presented by Mississippi Market’s chef partner, Kristin Hamaker of Goosefoot Kitchen.

INSTRUCTOR: Kristin Hamaker, Goosefoot Kitchen

COOKING WITH CO+OP BASICS: SEASONAL MOROCCAN SAUTÉ (DT) — WEST 7TH STORE

Wednesday, March 28 • 5:30–7:00 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 for under $10. Learn how to make a Ras El Hanout spice blend in a flavorful, versatile, and proteinpacked dish, along with a few tips for shopping the co-op on a budget.

INSTRUCTORS: Katie Marty, Mississippi Market and Kim Werst, East Side Table

THE SEVEN BEST FOODS FOR OPTIMAL THYROID FUNCTION (L) — EAST 7TH STORE

Thursday, March 29 • 5:30–7:00 p.m. $7/$5 members Attendees will learn the seven best and worst foods to eat for thyroid conditions. You’ll leave this class with information on how to naturally improve thyroid function and boost your energy.

INSTRUCTOR: Dr. Lori Jokinen

THE ART OF FERMENTED DRINKS (DT) — EAST 7TH STORE

Saturday, March 31 • 1:30–4:00 p.m. $25/$20 members This workshop focuses on learning basic and advanced techniques of making fermented soda and kombucha at home. Participants will learn how to capture a ginger bug, make soda, brew kombucha, and explore flavoring fermented drinks using medicinal and culinary herbs. Please bring a couple of jars to take home a flavor blend and starter cultures.

INSTRUCTOR: Monarda Thrasher

EVENTS C H O C O L AT E TA S T I N G & G I F T F A I R — A L L S T O R E L O C AT I O N S Saturday, Feb. 10 • 11:00 a.m.–2:00 p.m.

Free Join your co-op community to celebrate Valentine’s Day. Shop for Valentine’s Day gifts, sample artisan chocolates, enjoy live music and crafts, win raffle prizes, and receive a free gift with purchases of $50 or more, while supplies last.

LADIES’ NIGHT — EAST 7TH STORE Thursday, Feb. 22 • 5:30–7:30 p.m. $15/$12 members Calling all ladies: we’re turning our classroom into a pampering and rejuvenating experience just for you!

Join us for skincare consultations, facials, DIY beauty care, and more by Evanhealy, Mineral Fusion, Veriditas Botanicals, MyChelle, and Andalou Naturals. We’ll serve up some of our favorite snacks and beverages, have prize giveaways, and treat you to a fun evening!

YO GA WITH C AITLIN GOTTSCHALK — WEST 7TH STORE Wednesday, Feb. 28 • 7:00–8:00 p.m. $5 registration required, reimbursed as $5 co-op voucher Join yoga instructor Caitlin Gottschalk for a free, relaxing evening of Vinyasa yoga. Vinyasa is a warming style of yoga that works to calm both body and mind through active meditation. Accessible to all experience levels and body types. Please bring your own yoga mat.

TA S T E L O C A L : H Y D R O P O N I C S — EAST 7TH STORE Thursday, March 22 • 6:00–7:00 p.m.

Free (registration required) Get to know local Minnesota hydroponic growers Living Greens and Living Waters at an evening tasting. Learn about year-round, water-grown produce; how these growers got started; and what makes them unique.

Come sample delicious varieties of local hydroponic greens and tomatoes available right here at your co-op!

CLASSES & EVENTS |

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News & Announcements

UPCOMING EVENTS

Chocolate Tasting & Gift Fair Saturday, Feb. 10 | 11:00 a.m.–2:00 p.m.

All Store Locations HOLIDAY HOURS Easter Sunday, April 1 Open regular store hours

Positive Change February 2018: Twin Cities Mobile Market Twin Cities Mobile Market is a grocery store on wheels that brings affordable, nutritious food directly into underserved neighborhoods. This mobile food market closes the gap between food shelves and full-service supermarkets by providing a wide selection of fresh foods at or below market prices in areas with limited healthful food. February Positive Change donations will ensure Twin Cities Mobile Market’s shelves remain fully stocked with fresh, healthful foods.

March 2018: Minnesota FoodShare March Campaign Each year, Mississippi Market participates in the Minnesota FoodShare March Campaign, a program providing food, funds, and educational materials to over 300 food shelves across the state. March Positive Change donations will support five local food shelves that serve the communities where our stores are located, including Hallie Q. Brown Community Center, Keystone Community Services, Merrick Community Services, Neighborhood House, and SPACC-Department of Indian Work. Food donations will also be accepted at all three of our locations throughout March.

Over 31,000 Mississippi Market shoppers donated during last year’s campaign!

Your generosity enabled us to not only meet, but exceed our goal of raising over 19,000 combined dollars/pounds of food — $16,773, consisting of register round ups and over 18,000 reusable bag credits, and 3,195 pounds of food.

This year, with your help, our goal is to raise 20,000 combined dollars/ pounds of food to support community members facing hunger.

TO G ETHER I N C O O PE R ATI O N

LET’S FEED SAINT PAUL

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CO+OP BASICS RECIPE:

MATZOCRUSTED CHICKEN THIGHS

Receive an additional 10% off all supplements*

Serves 4

Second Wednesday of every month.

ingredients

preparation

2 cups matzo meal

1. Beat egg in a shallow bowl. Mix matzo flour, salt, and pepper in another shallow bowl.

1 ½ lbs. Kadejan chicken thighs 1 large Farmer’s Hen House brown egg 2 tsp. kosher salt ¼ tsp. freshly-ground black pepper Field Day canola oil, for frying

2. Heat oil in large pan over medium-high heat.

3. Dip chicken thighs into egg then into matzo flour, pressing to coat and adhere ingredients to both sides. Place chicken in pan and cook until golden brown, roughly 4-5 minutes per side, or until thoroughly cooked. Transfer to paper towels and pat to dry.

U P C O M I N G D ATE S : February 14 | March 14 * Does not include bulk herbs

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

Adapted from toriavery.com

Member-Owner number:

APPLE CIDER VINAIGRETTE

Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through March 31, 2018.

Not applicable to special orders or gift card purchases.

ingredients 1 Tbsp. Dijon mustard ¼ cup raw apple cider vinegar 2 Tbsp. freshly-squeezed lemon juice

OWNER COUPON

1–2 Tbsp. raw honey, to taste ¹/³ cup extra virgin olive oil 1 garlic clove, minced

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

1 pinch salt, to taste freshly-ground black pepper, to taste

preparation 1. Combine all ingredients in a small glass jar or bowl with sealable lid.

Shake until honey dissolves and ingredients become well combined.

2. Add additional honey, salt, or pepper to taste. For best flavor, chill dressing for 30 minutes in fridge prior to serving.

Adapted from detoxinista.com

Member-Owner number:

Pairs well with the UPLAND CRESS & MIXED GREENS SALAD See page 7

Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through March 31, 2018.

Not applicable to special orders or gift card purchases.

Board of Directors 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 | 651-310-9499 Administrative Offices

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

740 East 7th Street, Saint Paul | 651-495-5602 1500 West 7th Street, Saint Paul | 651-690-0507 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 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.

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

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

• Tuesday, February 27, 6:30–9:00 p.m. Selby Classroom • Tuesday, March 27, 6:30–9:00 p.m. Selby Classroom

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DECADENT CHOCOLATE CUSTARD Serves 2

ingredients 1/4 cup whole milk

1/2 tsp. sea salt

3 Tbsp. cane sugar, divided

2 Tbsp. unsalted butter, softened

1 large egg yolk

1/2 cup heavy cream

3 oz. bittersweet chocolate, chopped

preparation 1. In a small saucepan, combine milk and two tablespoons of the sugar. Heat until sugar is dissolved. Remove from heat.

2. Put the egg yolk in a small bowl and slowly whisk in hot milk.

3. Return mixture to saucepan and cook over medium heat, stirring until slightly thickened.

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4. Remove from heat and add chocolate, butter, and salt. Combine until smooth.

5. Pour custard in two bowls and chill for several minutes.

6. Meanwhile, beat heavy cream with remaining sugar until soft peaks form.

Add to the top of custard before serving.

Adapted from foodandwine.com