April-May 2018

Mississippi Market Member-Owner Newsletter | April–May 2018 Vol. 43 No.2

$3 DINNER | LOCAL FO OD RAFFLE PRIZES | LIVE MUSIC Kick off your summer at the co-op during Mississippi Market’s first $3 Community Dinner on Thursday, May 17 from 5:00-8:00 p.m. at our East 7th store. Celebrate community with good food, great people, and live music.

Additional details on page 5.

ALL ARE WELCOME! msmarket.coop/events

General Manager’s Report

Change is in the Air Gail Graham, General Manager

One of the more common member requests we receive is switching from paper to electronic member discounts. Our cash register provider recently updated their software, making it feasible for us to finally implement this request.

We know the member discount is a popular benefit. Making it more easily accessible is a welcome change. However, as is often the case, when one thing changes, others tend to follow.

One of these changes includes a transition from bimonthly member newsletters to seasonal quarterly ones starting in July. This is the final bimonthly issue that will be published.

co-op employees will continue to get their regular discounts on purchases, but won’t receive an additional 10% off from the quarterly member discount. Member-owners receiving senior discounts on Thursdays will still be able to use their quarterly member discount on other days of the week. We understand that some members will be unhappy with these changes. I encourage you to reach out to me directly to express your concerns — ggraham@msmarket.coop.

Many Mississippi Market members value contributing to a just and fair food system and increasing access to healthful food.

These values must AS IS OFTEN THE CASE, WHEN ONE THING CHANGES, OTHERS TEND TO FOLLOW. often be held alongside the need With these changes, we’ll be aligning electronic to balance your family’s budget while putting good member discounts to the publication cycle of our food on the table. You’ve shared desires for lower new quarterly, The Medley. Beginning in July, prices, fairly-paid farmers, and co-op staff's access instead of receiving two printed 10% off coupons to good wage and benefit programs. Harmonizing in each Medley, you’ll have access to a quarterly these dynamic tensions is inherent in balancing electronic discount associated with your member different demands, which happens alongside the number. The new electronic member discount will important work of balancing the co-op’s budget. be valid during the three-month quarter in which As we collectively work to thrive in an evereach newsletter is published. For example, the evolving, increasingly competitive grocery first quarterly Medley and its associated electronic landscape, cooperative values will remain front member discount will be valid from July through and center. Mississippi Market contributes September. The quarterly member discount will be to a better world by continually meeting our good for 10% off one purchase, up to a maximum communities’ needs, supporting local growers and of $25 off a single $250 purchase. The discount is producers, and ensuring a just food system that associated with your member number and cashiers broadens access to healthful foods. We believe that will receive a prompt to remind you if one has cooperation and collaboration are ingredients for not been used toward the end of each quarter. healthy neighborhoods and remain committed Another change taking place is that the new to working efficiently while delivering a great electronic member discount won’t “stack” on experience for all co-op shoppers. Thank you for top of others. For example, LIME members and continuing to support these ongoing efforts.

2

| A P R I L- M AY

Board of Directors’ Report

Dynamically Evolving Debbie Brown, Board President

At long last, it’s glorious Minnesota springtime!

What do you most look forward to at Mississippi Market in spring? Is it special local produce, such as ramps, rhubarb, fiddleheads and garlic scapes? Are you inspired to take a co-op class, such as backyard mushroom basics? Do you get outside more often, perhaps walking or biking to grocery shop? Personally, I enjoy browsing the racks of seed packets for inspiration as I eagerly await Mississippi Market’s annual spring Plant Sale at the West 7th store.

Another area of board growth involves diversity and inclusion. Your board continues to discuss what it means to be inclusive versus diverse, to champion equity versus equality. This process challenges us to speak up and to listen, to learn from each other, to verbalize our cultural norms, and to contemplate where we need to evolve. In April, the board

Spring is time for growth and renewal.

Spring is time for growth and renewal. Your board of directors is also working towards regeneration. Late last year, one director stepped down a year early in the three-year term.

This left an opening that our bylaws allow to be filled by appointment until the next election by member-owners.

I’m delighted to announce that Diana Chaman has accepted the invitation to serve on Mississippi Market’s board until elections this October. Diana will bring a new perspective and valuable experience to the board. She is bilingual, has lived in Peru, and has experience in public outreach, food systems, and food security. Additional information can be seen in Diana’s board bio at msmarket.coop/board.

will continue this journey as we participate in a weekend retreat whereupon we’ll dive deep into the co-op’s mission, vision, ends, and strategic drivers.

These will be examined to ensure that, in our dynamically evolving world, Mississippi Market remains not only relevant, but vibrant.

Next year will mark Mississippi Market’s 40th anniversary. Over 18,000 members own our three-store co-op — members who demonstrate what people who unite voluntarily to meet their needs and aspirations through a democratically controlled, collectively-owned venture can achieve.

Will Mississippi Market continue contributing to a strong community built on cooperative values? I absolutely believe we will. Thank you to co-op members who reached out to the board in response to our last newsletter update — board@msmarket.coop. We love hearing from you! From all of us on the board, eat well, be well, and enjoy the beauty of spring.

A P R I L- M AY |

3

Zero-Waste Shopping at the Co-op Katie Marty, Education & Events Specialist

Celebrate Earth Day all year-round by reducing waste when shopping at the co-op.

Buy in Bulk — Great Taste, Less Waste Purchase only the amount of food you need by buying in bulk. Buying in bulk is also one of the best ways to save money, as some items, like flour and rice, are up to 50 percent cheaper in bulk compared to their packaged equivalent. When shopping in the bulk department, weigh your reusable container, fill it with the amount of bulk product you need, then record the PLU number from the bin.

That’s it! By only buying the amount you need and using your own reusable containers, you’ll reduce both food and packaging waste.

Opt-Out of Paper Receipts and Opt-Into Emailed Ones Did you know you can go completely receipt-less by opting out of paper copies? Alternatively, you can opt-into receiving emailed receipts from the co-op whenever you shop. Simply talk to your cashier about it the next time you’re here. You can always ask for a paper receipt if you need one in the future.

Looking for more pro tips?

Check out our blog for additional tips on zero-waste shopping at the co-op. msmarket.coop/blog

4

| A P R I L- M AY

BYOB — Bring Your Own Bags By bringing in reusable grocery bags, you not only reduce waste but also save money! Each one is credited 10 cents that can either be taken off your total receipt or donated to a local nonprofitof-the-month. Because of generous shoppers like you, an average of over $10,000 is raised monthly for local community partners through our Positive Change Program.

Reuse Milk Jugs & Egg Cartons Buy milk in reusable glass jugs from local farms Autumnwood and Castlerock. When purchasing bottled milk, you’ll pay a $2.00 deposit that is refunded once empty bottles are returned to the coop. Farmers pick up used jugs to clean and refill, then return them to the co-op filled with fresh milk. When buying eggs, bring in and reuse your egg cartons. By only packaging the number of local, organic Larry Schultz bulk eggs needed, you’ll save 10 cents off your purchase while reducing packaging waste.

Shop Products with Minimal or Recyclable Packaging Mississippi Market strives to use as little packaging as possible on Market Made items and purchases products for sale with minimal packaging. When purchasing items outside of the co-op’s bulk and produce departments, search for those with minimal packaging, recyclable, or compostable packaging such as Alter Eco’s bagged quinoa.

EAT MORE PLANTS How can incorporating more plants into your daily life and diet promote environmental, physical, and financial health?

Join your co-op community and local culinary experts for a plant-based event series featuring samples, recipes, and inspiration for incorporating more plants into your diet. Attend all three and receive a special plant-based cookbook and goody bag!

Eat More Plants: Taste Testing with Tempeh Tantrum Wednesday, April 25 6:00–8:00 p.m. | East 7th store $5 registration required, reimbursed as $5 co-op voucher Try new vegetables and plant-based proteins with Tempeh Tantrum during this interactive tasting event while discovering what plant-based ingredients you enjoy.

Eat More Plants: Meal Planning with The Herbivorous Butcher Wednesday, May 30 5:30–7:30 p.m. | East 7th store $5 registration required, reimbursed as $5 co-op voucher Learn easy ways to eat more plants using meal-planning lists and tasty plant-based meats during an engaging evening with The Herbivorous Butcher.

Eat More Plants: Easy Recipes with J. Selby’s Wednesday, June 20 5:30–7:30 p.m. | East 7th store $5 registration required, reimbursed as $5 co-op voucher Join Chef Nathan from local eatery J. Selby’s for an inspiring evening culminating in delicious samples of two flavorful plant-based meals from their menu.

First $3 Community Dinner Thursday, May 17 | 5:00–8:00 p.m. | East 7th store FEATURING: $3 Market Made black bean and cheese enchiladas* —vegan option available!

Samples of small-batch salsas from local East Side Maker Mama C’s Salsa.

Live guitar tunes from St. Paul musician Ron Tracy.

Raffle prizes — enter for your chance to win a free bicycle! * Limit of 1 dinner per person. Food availability while supplies last. Seating may be limited.

After May’s kick-off event, additional $3 Community Dinners will be held on the fourth Thursday of each month from June through September. Join your East Side community around a rotating selection of delicious, affordable, Market Made meals!

Every Fourth Thursday, June–September June 28 | July 26 | Aug. 23 | Sept. 27 5:00–8:00 p.m. | East 7th store

ALL ARE WELCOME! A P R I L- M AY |

5

UP YOUR GRILLING GAME

MARKET MADE BRATS WITH GRILLED SALAD Serves 4

ingredients 1 ½ lbs. Market Made brats 1 bunch kale of choice (red, green, or Lacinato), stems removed

3 Tbsp. roasted unsalted almonds, chopped 1 Tbsp. capers, drained

2 bunches broccolini

1 tsp. honey

1 lemon, thinly sliced into rounds, seeds removed

2 oz. Pecorino Romano, shaved

5 Tbsp. olive oil, separated

Black pepper, freshly ground

Kosher salt Vegetable oil

preparation 1. Prepare grill for medium-high heat. Brush grate with vegetable oil.

2. Create salad dressing by adding almonds, lemon juice, capers, honey, and 4 Tbsp. olive oil to a small bowl. Mix well; season with salt and pepper to taste.

3. Combine kale and broccolini in a large bowl. Drizzle with remaining 1 Tbsp. olive oil and toss well to coat. Season with salt and pepper to taste.

4. Grill brats over direct heat until browned, roughly 3 minutes per side. Move to indirect heat until cooked through, about 8–10 minutes, turning and rotating occasionally. Transfer to platter.

5. Grill kale and broccolini over direct heat until lightly browned and crisp, roughly 1 minute for kale and 3 minutes for broccolini. Transfer back to large bowl.

6. Grill lemon slices over direct heat until lightly browned, roughly 1 minute per side. Transfer to bowl with kale and broccolini.

Add half of dressing and Pecorino. Toss to combine.

7. Serve brats and grilled salad warm. Drizzle both with remaining dressing and garnish with Pecorino.

Adapted from bonappetit.com

6

| A P R I L- M AY

MAKE IT FOR MOM

SPRING VEGETABLE QUICHE Serves 8

ingredients 1 premade pie crust 5 large cage-free eggs 1 bunch organic asparagus, chopped 1 bunch spring onions, chopped (or green onions) 4 oz. chèvre, room-temp (or cheese of choice, shredded) ¼ cup heavy cream 1 Tbsp. fresh flat-leaf parsley, minced 1 Tbsp. fresh chives, minced 2 Tbsp. olive oil Kosher salt Black pepper, freshly ground

preparation 1. Preheat oven to 425° F. Line a baking sheet with parchement paper and place chopped asparagus and spring onions in single layer. Drizzle with 2 Tbsp. olive oil and season with salt and pepper. Roast 10–12 minutes, turning once, until tender and lightly browned.

If using green onions, roast asparagus for 6-8 minutes before adding green onions to baking sheet. Once veggies are roasted, transfer to a small bowl. Reduce oven heat to 375° F. 2. Whisk room-temp cheese, heavy cream, eggs, parsley and chives in a large bowl; season with salt and pepper. Pour into pie crust. Add in roasted veggies, spreading evenly. Bake quiche until edges of crust are golden brown and filling has set, about 30-35 minutes.

3. Let cool in pan for at least 20 minutes. May be refrigerated overnight prior to serving. Serve warm or at room temp.

A P R I L- M AY |

7

Local Profile: Mama C’s Salsa

Small-Batch Salsa from the East Side Matt Frank, Communication & Media Specialist

There’s no denying Juan Cervantes loves his mother. Founder of local East Side Maker Mama C’s Salsa, Juan is a proud second-generation Mexican-American who exemplifies the innovative spirit of an independent business owner pursuing the American Dream. Named after his mother Carmen Cervantes, Mama C’s Salsa is an homage to her entrepreneurial legacy and the dedicated work ethic she imbued in her beloved children.

A first-generation immigrant to the U.S. from the Jalisco region of Mexico, Carmen Cervantes strove to provide her seven children with access to education and job prospects. As a young child, Juan witnessed firsthand the selfless devotion his mother put into making ends meet. Carmen handcrafted and sold doilies, Mexican bread, and mole sauce to provide for her family while also juggling tasks such as ironing and folding clothes for money. During his childhood, Carmen taught Juan how to make

8

| A P R I L- M AY

authentic, homemade Mexican salsa using fresh, flavorful ingredients during the harvest season. This early, hands-on connection to food is one of many factors that inspired Juan to start Mama C’s Salsa.

State Farm insurance agent by day, small-batch salsa maker by night, Juan has built Mama C’s Salsa from the ground up. While working as an insurance agent in New Jersey during the 1980s, he made homemade batches of salsa

for friends and coworkers. They were so impressed with its fullbodied taste that they urged him to make it available for sale to others.

After a brief stint out East and a few years living in Mexico, Juan returned to Minnesota where he became State Farm of Minnesota’s first Latino insurance agent. This independent role taught him the ropes of maintaining a business, further setting the stage toward food-business ownership.

Made locally at Kitchen on the Bluff, an East Side commercial kitchen that incubates small minority- and immigrant-owned businesses, Mama

It’s a great flavor enhancer to your C’s Salsa is truly a family-run labor favorite foods, like eggs, burritos, of love. Juan’s sisters, daughters, pizza, pasta, ribs, chicken wings, and and their significant others all pitch in, hand-roasting jalapenos over more. Juan recommends adding it to Mexican, Italian, and Indian foods to an open flame. Peeled, sliced, and added to diced tomatoes with freshly excite your palate. All four varieties squeezed lime juice, garlic, and Try samples of Mama C’s Salsa at salt, the resulting our first $3 Community Dinner on May 17! salsa is packed Additional details on page 5. full of flavor. No preservatives or additives are used, and most ingredients are locally are available for retail sale exclusively sourced. Mama C’s Salsa currently at Mississippi Market. Grab some makes four varieties, including mild, next time you’re here — it’s the one medium, hot, and extra hot, with with Mama Cervantes on the jar. plans for salsa verde in the works.

A P R I L- M AY |

9

HOW DOES YOUR GA R DEN GROW ?

Maureen Hark, Plant Sale Coordinator

Mississippi Market staff have been busy planning the co-op’s annual spring Plant Sale known for its comprehensive assortment of Minnesota natives and extensive vegetable and herb selection. As always, there will be a variety of exciting new plants available in response to the needs and interests of you, Mississippi Market’s valuable co-op members!

This year’s plants will once again be sourced from some of the best local growers, including Glacial Ridge out of Glenwood, Minn., and Green Earth Growers near Prior Lake, Minn.

New this year, plants will also be sourced

ANNUAL SPRING PLANT SALE — WEST 7TH STORE

available at the Plant Sale will be grown to organic standards, with a healthy selection of certified-organic vegetables also offered.

By now, you may have noticed an array of Seed Savers Exchange seeds and COWSMO Green Potting Mix at all three stores for those of you who like starting your gardens from scratch.

At the West 7th store, you’ll also find seeds from Prairie Road Organic Seed Company that have been developed to grow especially well in our northern climate. As the local growing season begins, all three stores will have COWSMO premium organic potting soil and compost along with Java Cycle’s locally produced, all-purpose coffee chaff fertilizer. You’ll also find a great selection of tools, books, and other essential gardening items to welcome the return of spring.

Friday, May 4 – Monday, May 28 • 8:00 a.m. – 8:00 p.m. daily

from Rush Creek Growers out of Spring Valley, Wis. All three growers are strongly committed to using earth-friendly growing and sustainable cultivation practices. Everything

10

| A P R I L- M AY

By May 9, just in time for Mother’s Day, you’ll find a wonderful selection of tomatoes, peppers, herbs, container garden vegetables, pollinator packs, and a truly lovely selection of floral patio pots and hanging baskets. Whether you’re an experienced or beginning gardener, you’re sure to find something great at the Plant Sale!

NEW THIS YEAR • An expanded pepper selection, including unique varieties like Basque, Padron, and Pantos from Spain; Aleppo from Syria; Manganji from Japan; Bird from Zimbabwe; and an heirloom pepper from South Korea called Korean Sister-inLaw, prized for making kimchi.

• Expanded varieties of lavender, mint, basil, rosemary and dill.

• New herbs like bay, catnip, and Papaloquelite — a delicious, brightly flavored Mexican herb that goes well in salads and stir-fries.

• A wildly beautiful organic tomato selection from Wild Boar Farm. Keep an eye out for exceptional varieties like Berkley Tie Dye, Blue

Berries, and Brad’s Atomic Grape. New this year is Dark Galaxy, an out-of-this-world tomato variety reminiscent of the night sky, which produces sweet, tangy fruits.

• A nearly threefold increase in the selection of edible flowers and annual flowers for pollinators because of shopper feedback received during last year’s Plant Sale.

• A wide selection of Japanese vegetables, including chrysanthemum, leek, eggplant and various greens.

Learn more about these Asian vegetables and how to cook with them during a cooking class taught by Kimiko Molasky.

Additional details on page 13.

PLANT SALE DEMOS— WEST 7TH STORE Saturdays in May • 1:00–3:00 p.m.

Join your co-op community each Saturday afternoon in May for free Plant Sale Demos!

P O L L I N AT O R G A R D E N I N G Saturday, May 5 Learn about native flowers and other plants that pollinators love, including which ones to choose for ensuring continuous seasonal garden interest.

HERBS & EDIBLE FLOWERS Saturday, May 12 Learn about perennial and annual herbs, edible flowers, how to design your herb garden, and plant care tips.

V E G E TA B L E G A R D E N I N G Saturday, May 19 Learn the basics of vegetable gardening, including which plants grow best from seed and starts, in addition to spacing, watering, and plant care tips.

C O N TA I N E R G A R D E N I N G Saturday, May 26 Learn what it takes to have a successful container garden and how you can turn a recycled five-gallon pail into a container suitable for growing vegetables. Go home with a free container to start growing!

A P R I L- M AY |

11

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.

April Classes

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

EDIBLE AND MEDICINAL PLANT WALK (DT) — EAST 7TH STORE

Wednesday, April 11 • 5:30–7:30 p.m.

Free (registration required, suggested donation of $10-$15) Join us for an all-ages plant-identification walk-and-talk to learn about the medicinal and nutritive benefits of common weeds, native plants, and trees.

INSTRUCTOR: Monarda Thrasher

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

Saturday, April 14 • 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

CO-OP KIDS’ CLUB: SPROUT IT (H) — WEST 7TH STORE

Sunday, April 15 • 1:00–2:00 p.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. Kids 3–4, please bring an adult.

INSTRUCTOR: Winona Gomez, Mississippi Market

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

Thursday, April 19 • 6:00–7:00 p.m.

Free (registration required) Learn the secrets to shopping for local, healthful 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

COOKING WITH CO+OP BASICS: VEGAN CHICKPEA MASALA (DT) — WEST 7TH STORE

Saturday, April 21 • 10:30 a.m.–12:00 p.m. $5 registration required, reimbursed as $5 co-op voucher This class features budget-friendly cooking techniques and a recipe that will feed a family of four for $10. Learn how to make a bulk version of take-out favorite Chana Masala, along with a few tips for shopping the co-op on a budget.

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

GROWING MEDICINAL & CULINARY HERBS (DT) — EAST 7TH STORE

Sunday, April 22 • 2:00–5:00 p.m.

Free (registration required, suggested donation of $10-$20) This class will focus on how to design and implement a home medicine garden, including harvesting, preserving, and seed-saving tips. Please bring a few bags or envelopes to take home seeds.

INSTRUCTOR: Monarda Thrasher

SPRING DETOX (L) — WEST 7TH STORE

Tuesday, April 24 • 7:00–8:30 p.m. $15/$10 members Learn herbal, dietary, and lifestyle suggestions to align your body with the season while shedding toxins and excess weight gained during winter.

Slide into spring and summer feeling lighter, cleaner and more refreshed.

INSTRUCTOR: Anna Wiens

MAKE YOUR OWN TAMALES (H) — EAST 7TH STORE

Saturday, April 28 • 3:00–5:00 p.m. $25/$20 members Join America Jimenez for a hands-on class and learn to make authentic El Salvadoran tamales. Together, we’ll enjoy these delicious tamales. Plus, take a few home to share!

INSTRUCTOR: America Jimenez

EASY PEASY PLANT-BASED CHEESE (DT) — WEST 7TH STORE

Sunday, April 29 • 1:00–3:00 p.m. $15/$12 members Join Steve Leinen of the Animal Rights Coalition and learn how to make delicious plant-based cheeses! See how easy and tasty it can be to make plant-based cheese from cashews, soy and almond milk, and vegetables.

INSTRUCTOR: Steve Leinen, Animal Rights Coalition

May Classes

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

BACKYARD MUSHROOM BASICS (H) — EAST 7TH STORE

Saturday, May 5 • 10:30 a.m. –12:00 p.m. $39/$34 members Growing your own gourmet mushrooms can be easy and nearly maintenance free, perfect for backyards and community garden plots. Each participant will inoculate their own oyster mushroom log to take home.

INSTRUCTOR: Jeremy McAdams, Cherry Tree House Mushrooms

FIVE KEYS TO RETIRING FEARLESSLY (L) — EAST 7TH STORE

Thursday, May 10 • 6:00–7:00 p.m.

Free (registration required) Will I have enough to retire? Will my retirement income last?

Learn about the different risks all retirees face, as well as some strategies to turn retirement concerns into confidence.

INSTRUCTORS: Matthew Merrick & Ben Ollila, Thrivent Financial

12

| CLASSES

BREW YOUR OWN KOMBUCHA (DT) — EAST 7TH STORE

Saturday, May 12 • 1:30–3:00 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

SPRING PLANT WALK AND MEDICINE MAKING (H) — EAST 7TH STORE

Sunday, May 13 • 1:00–4:00 p.m.

Free (registration required, suggested donation of $15–$20) Join us for this all-ages plant-identification walk-and-talk, followed by a simple hands-on medicine-making workshop.

INSTRUCTOR: Monarda Thrasher

COOKING WITH CO+OP BASICS: MEXICAN RICE WITH ACHIOTE PASTE (DT) — EAST 7TH STORE

FERMENTED MISO SOUP FOR ALL SEASONS (DT) — WEST 7TH STORE

Tuesday, June 12 • 6:00–8:00 p.m. $27/$25 members In this class, learn all about miso, a fermented bean product that is friendly to the digestive system and aids in food absorption. We’ll taste the famous miso soup along with other miso dishes.

INSTRUCTOR: Gabriele Kushi

COOKING WITH CO+OP BASICS: PAN-GRILLED VEGETABLES WITH PEANUT SAUCE (DT) — EAST 7TH STORE

Thursday, June 14 • 5:30–7:00 p.m. $5 registration required, reimbursed as $5 co-op voucher This class features budget-friendly cooking techniques and a recipe that will feed a family of four for $10. Learn how to “grill” without a grill for a flavorful weeknight meal, along with a few tips for shopping the co-op on a budget.

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

Saturday, May 19 • 10:30 a.m.–12:00 p.m. $5 registration required, reimbursed as $5 co-op voucher This class features budget-friendly cooking techniques and a recipe that will feed a family of four for $10. Learn how to make Mexican Achiote Paste and traditional Arroz con Pollo, along with a few tips for shopping the co-op on a budget.

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

JAPANESE COOKING: OKONOMIYAKI (DT) — EAST 7TH STORE

CO-OP KIDS’ CLUB: FLOWER POWER (H) — WEST 7TH STORE

Sunday, June 17 • 1:00–2:00 p.m. $5/$3 members Kids will explore healthful foods and where they come from through stories, crafts, and kid-friendly recipes that they can share with their families. Kids 3–4, please bring an adult.

INSTRUCTOR: Winona Gomez, Mississippi Market

Sunday, May 20 • 1:00–2:00 p.m. $5/$3 members Kids will explore healthful foods and where they come from through stories, crafts, and kid-friendly recipes that they can share with their families. Kids 3–4, please bring an adult.

INSTRUCTOR: Winona Gomez, Mississippi Market

MEAL PLANNING WITH CHEF KRISTIN: CUPBOARDINSPIRED (DT) — EAST 7TH STORE

Tuesday, May 22 • 6:00–8:00 p.m. $22/$18 members Cupboard essentials alone have the potential to see you through many simple, but delicious, meals. A good cache is also a building block for mindful meal planning. Presented by Mississippi Market’s Chef Partner, Kristin Hamaker of Goosefoot Kitchen.

INSTRUCTOR: Kristin Hamaker, Goosefoot Kitchen

Saturday, June 16 • 1:00–3:00 p.m. $40/$35 members In this class, learn how to make Okonomiyaki, a healthful, savory Japanese pancake. Typically served with cabbage and pork, this easy-to-make dish is perfect for sharing.

INSTRUCTOR: Kimiko Molasky

CO-OP KIDS’ CLUB: GRILL GAME (H) — WEST 7TH STORE

SOCIAL SECURITY: STRATEGIZE TO MAXIMIZE (L) — WEST 7TH STORE

Tuesday, June 19 • 6:00–7:00 p.m.

Free (registration required) When should I apply for Social Security? How can I maximize my benefits?

Join us for a short presentation and learn how to sort through the options to help ensure the choices you make are tailored to your needs.

INSTRUCTORS: Matthew Merrick & Ben Ollila, Thrivent Financial

MEAL PLANNING WITH CHEF KRISTIN: SOLO COOKING (DT) — WEST 7TH STORE

FIVE STEPS TO BOOST METABOLISM (L) — EAST 7TH STORE

Saturday, June 23 • 1:00–3:00 p.m. $25/$22 members We’ll explore how enjoyable solo cooking can be with fabulous, simple meals to build on and switch up. This class covers kitchen must-haves, along with shopping, freezing, and storage tips. Presented by Mississippi Market’s Chef Partner, Kristin Hamaker of Goosefoot Kitchen.

INSTRUCTOR: Kristin Hamaker, Goosefoot Kitchen

JAPANESE COOKING: SUKIYAKI (DT) — WEST 7TH STORE

EASY-PEASY PLANT-BASED MEAT SUBSTITUTES (DT) — WEST 7TH STORE

Thursday, May 24 • 6:30–8:00 p.m. $20/$15 members Learn how eating real foods can help you lose weight, eliminate cravings, and increase energy. Discover the importance of protein and healthy fats for weight loss. Leave with life-changing ideas to rev up your metabolism.

INSTRUCTOR: Nutritional Weight and Wellness Saturday, May 26 • 10:30 a.m.–12:30 p.m. $40/$35 members In this class, you’ll learn how to prepare the famous Sukiyaki hot pot dish. Thinly sliced beef and vegetables are cooked and seasoned with sugar, soy sauce, and sake at the table while you share a meal with family and friends. Japanese vegetables available at Mississippi Market’s Plant Sale will be featured.

INSTRUCTOR: Kimiko Molasky

EASY PEASY PLANT-BASED BRUNCH (DT) — EAST 7TH STORE

Sunday, May 27 • 1:00–3:00 p.m. $15/$12 members Whether you’re vegan, vegetarian or veg-curious, you’ll learn how easy and tasty it can be to host a plant-based brunch. We’ll explore and taste several different comfort foods made vegan.

INSTRUCTOR: Lori Moss, Animal Rights Coalition

June Classes

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

COOKING WITH FOOD ALLERGIES (DT) — EAST 7TH STORE

Sunday, June 24 • 1:00–3:00 p.m. $15/$12 members In this class, you’ll learn how easy and tasty it can be to substitute plant-based proteins such as jackfruit, tofu, and seitan, into your meals instead of meat.

INSTRUCTOR: Steve Leinen, Animal Rights Coalition

SALVE MAKING (DT) — WEST 7TH STORE

Tuesday, June 26 • 7:00–8:30 p.m. $22/$18 members In this class, we’ll create a salve using plantain, an herb known for its powerful healing abilities to reduce inflammation, clear toxins, repair tissue, and soothe irritated skin. You’ll leave with salve to take home.

INSTRUCTOR: Anna Wiens

GOOD FOODS, GOOD MOODS (L) — WEST 7TH STORE

Wednesday, June 27 • 6:30–8:00 p.m. $20/$15 members Food is the key to good moods and your best source of healthy brain chemicals and minerals. Discover the biochemical connection to cravings and how to manage them.

INSTRUCTOR: Nutritional Weight and Wellness

Sunday, June 10 • 1:00–2:30 p.m. $12/$10 members Learn delicious recipes and substitutes for avoiding the eight most common food allergies. All recipes will be vegan and tastings will be provided.

INSTRUCTOR: Leah Oliver, Mississippi Market CLASSES |

13

News & Announcements

UPCOMING EVENTS Eat More Plants Event Series Local Culinary Experts, Plant-Based Samples, and Recipes April 25 with Tempeh Tantrum 6:00-8:00 p.m. | East 7th store May 30 with The Herbivorous Butcher 5:30-7:30 p.m. | East 7th store June 20 with J. Selby’s 5:30-7:30 p.m. | East 7th store

​ lant Sale P Friday, May 4–Monday, May 28 8:00 a.m.–8:00 p.m. daily | West 7th Store Plant Sale Demos Saturdays in May 1:00–3:00 p.m. | West 7th store

Electronic Member Discounts & Quarterly Newsletters Beginning in July, Mississippi Market members will gain access to quarterly electronic discounts. The move from paper coupons to electronic discounts is occurring in response to one of the co-op’s most common member requests. With this change, we are also transitioning from a bimonthly to a quarterly newsletter. Electronic member discounts will align with the new quarterly publication cycle of The Medley. This is the final bimonthly issue; the first quarterly Medley and electronic member discount will cover July–September. See the General Manager’s Report on page 2 for additional details.

Positive Change April 2018: Frogtown Farm Frogtown Farm is a 5.5-acre, organic urban farm located in the heart of Saint Paul’s Frogtown neighborhood. Donations raised will support community building through a new work-share program, inviting Frogtown residents to assist with farm work in exchange for access to fresh produce.

May 2018: Spark-Y Spark-Y empowers over 1,300 youth annually through hands-on school and summer internship programs, ranging from garden-tocafeteria initiatives to hands-on agriculture activities paired with STEM-based (science, technology, engineering and math) curriculum. Donations will be used to build an edible schoolyard and aquaponic systems at Community School of Excellence, a Saint Paul Hmong culture and language school.

June 2018: Cookie Cart Cookie Cart provides teens with lasting and meaningful work, life, and leadership skills at its nonprofit bakery. This spring, they’re opening an East Side bakery and learning hub in Saint Paul’s Payne-Phalen neighborhood. Donations will support East Side teens participating in the new bakery and learning hub’s “earn-as-you-learn” program, where they’ll get paid to work at the bakery while receiving classroom training.

$3 Community Dinners $3 Dinner, Local Food, Live Music, and Raffle Prizes May 17 | June 28 | July 26 | Aug. 23 | Sept. 27 5:00–8:00 p.m. | East 7th store

HOLIDAY HOURS Memorial Day – Monday, May 28 Open regular store hours

Bi-Annual Member-Owner Survey Once again, Mississippi Market is working with the University of WisconsinRiver Falls to conduct our bi-annual member-owner satisfaction survey. In June, a random sampling of member-owners will be invited to participate - we encourage your response! Your feedback provides us with valuable information about how well we're meeting your needs and what we can do to improve.

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

U P C O M I N G D ATE S : April 11 | May 9 | June 13 * Does not include bulk herbs

14

| A P R I L- M AY

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

SERVE 4 FOR UNDER $10

ROASTED CHICKPEA & TOMATO SALAD salad ingredients

preparation

1 pint cherry tomatoes, sliced in half

1. Preheat oven to 425° F. Toss chickpeas with oil, salt, cumin, and paprika. Place on a baking sheet and roast for 20 minutes, stirring halfway through.

1 medium cucumber, diced ¼ cup red onion, diced 1 cup fresh basil leaves, chopped

2. Meanwhile, make dressing by mixing together red wine vinegar, olive oil, garlic, mustard, and black pepper in a small bowl. Set aside.

1 can chickpeas, rinsed and drained

3. In a large bowl, add tomatoes, cucumber, onion, and basil. Add dressing and toss to stir.

1 Tbsp. olive oil

4. Remove chickpeas from oven and allow to sit for 10 minutes. Add chickpeas to salad ingredients and stir to combine.

½ tsp. fine sea salt ½ tsp. cumin

Member-Owner number:

Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through June 30, 2018.

Not applicable to special orders or gift card purchases.

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

½ tsp. paprika

dressing ingredients

Member-Owner number:

3 Tbsp. red wine vinegar ¼ cup extra virgin olive oil

Actual discount given:

2–3 cloves garlic, minced 2 tsp. Field Day stoneground mustard ½ tsp. black pepper

For current member-owners only. You must present this coupon to receive a discount. Valid through June 30, 2018.

Not applicable to special orders or gift card purchases.

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

Member-Owner number:

Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through June 30, 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 Diana Chaman 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.

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 medley@msmarket.coop

16

| A P R I L- M AY

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

• Tuesday, April 24, 6:30–9:00 p.m. Selby Classroom • Tuesday, May 22, 6:30–9:00 p.m. Selby Classroom • Tuesday, June 26 6:30–9:00 p.m. Selby Classroom

Moving soon?

Please e-mail your name, member number and new address to: info@msmarket.coop Printed on Forest Stewardship Council certified recycled paper, processed chlorine-free, manufactured using biogas energy and containing 100% post-consumer fiber.

UPCOMING EVENTS YOGA WITH EMILY ROSE — EAST 7TH STORE

YOGA WITH EMILY ROSE — WEST 7TH STORE

Join yoga instructor Emily Rose for a free, relaxing evening of Yin Yasa yoga. Accessible to all experience levels and body types. Please bring your own yoga mat.

Join yoga instructor Emily Rose for a free, relaxing evening of Yin Yasa yoga. Accessible to all experience levels and body types. Please bring your own yoga mat.

PAINTING & PASTRIES WITH LANA BECK — EAST 7TH STORE

DINNER WITH THE BOARD OF DIRECTORS — EAST 7TH STORE

Wednesday, April 18 • 7:00–8:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

Saturday, May 12 • 10:30 a.m.–12:00 p.m. $27/$25 members

Treat mom or a friend to painting and pastries at the co-op! We’ll paint a spring scene on Masonite while enjoying fresh fruit, pastries and juice from the co-op. Each participant will be provided with painting supplies.

Wednesday, June 13 • 7:00–8:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

Thursday, June 21 • 6:00–7:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

Enjoy a light dinner and conversation with Mississippi Market’s Board of Directors to learn what they’re responsible for and how you can run for a seat. Join fellow co-op members in sharing ideas, suggestions, and praises for your co-op while getting to know one another.

W