Fall 2022

LOCAL TURKEY

Make your holiday to-do list a little shorter by preordering a local, all-natural or organic turkey from Ferndale Market or Larry Schultz Organic Farm. Turkeys at both farms are humanely raised and given plenty of space to roam, eat and live. This means healthier, happier poultry and a more flavorful-tasting turkey for your table. Place your preorder between Thursday, Oct. 27 and Thursday, Nov. 17 online at msmarket.coop/turkey or in store at any of our Meat & Seafood counters.

RECEIVE A $5 CO-OP COUPON WITH ANY TURKEY PREORDER!

Coupons will be available in our Meat & Seafood department when you pick up your turkey. Payment is due in full at time of pickup. Preordered turkeys will be available for pickup between Saturday, Nov. 19 and Wednesday, Nov. 23.

Ferndale Market

Cannon Falls, MN

Fresh turkeys, $2.59/lb.

Schultz Organic Farm

Owatonna, MN

Organic frozen turkeys, $3.79/lb.

LOOKING TO SAVE EVEN FURTHER?

We will have a limited quantity of frozen Ferndale Market turkeys in store for $1.99/lb at the beginning of November. Not eligible for preorder. Available on a first-come, firstserved basis while supplies last.

THE MEDLEY

FALL 2022

View digital copies online at msmarket.coop/medley.

Editorial Disclaimer– Opinions expressed herein are solely those of the authors and are not necessarily representative 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 and may be sent to info@msmarket.coop.

GENERAL MANAGER

Catherine Downey

DIRECTOR OF MARKETING

Leah Oliver

COMMUNICATION SPECIALIST

Jamie Bernard

EDUCATION & EVENTS

Katie Marty

PRINTING

Modern Press

GRAPHIC DESIGN La Bang Studio

YOUR BOARD OF DIRECTORS 651.310.9475 | board@msmarket.coop

PRESIDENT Molly Phipps

VICE PRESIDENT Laura Mirafuentes

TREASURER Daniel Ramos Haaz

PREORDER YOUR PHOTO CREDIT: Dani Bowen

SECRETARY

Roy Berger

BOARD MEMBERS

Jordan Baynard Amy Hang Noel Nix Devona Wells

Jon Olson

MISSISSIPPI MARKET’S MISSION

We are Mississippi Market, a food co-op that is open to everyone. We empower our diverse communities to be healthy, make choices that help sustain our planet, and create a more just local economy.

MOVING SOON? Please email your name, member number and new address to info@msmarket.coop.

ON THE COVER: Roasted Turkey Legs & Skillet Stuffing

buzz

Patronage Dividend Update

When the co-op has operating profit, it shares those profits with its member-owners in proportion to how much they shopped during the year. Unfortunately, we ended the fiscal year 2022 on June 30 with an operating loss. We are working hard to manage our expenses to match sales but did not achieve profitability. As a result, we will not be distributing a patronage dividend this year.

JORDAN BAYNARD Finance Committee Member, DEI Committee Member

hen I’m pulling on a cozy sweater and spending my downtime searching for soup recipes, we have finally arrived at my favorite season: fall. School is well underway, fall sports are in full swing, and Halloween decorations can officially go up.

ROY BERGER

Secretary, Finance Committee Member

Fall is also an especially active time for the board of directors as we prepare for the annual meeting and welcome new directors to the board. For this year’s election, fewer applications were submitted than we had hoped to receive, but the candidates are well qualified and will be an asset to co-op leadership. To learn about the candidates and why they want to join the board, read their statements on page 19. This year, we are holding a virtual annual meeting on Oct. 27 — I hope to see you there! Check out page 6 for some new (and delicious) ways to participate in the meeting and connect with the board and your fellow member-owners.

AMY HANG

Development Committee

Member, DEI Committee Member LAURA MIRAFUENTES

Vice President, Development Committee Member

NOEL NIX

Recruitment Committee

Member, DEI Committee Member

Meeting member-owners and collaborating with other directors is part of what I have enjoyed most about serving on the board. I got a chance to do both in May when I, along with directors Jordan Baynard and Noel Nix, held a virtual event called “What’s Cooking with the Board?” We shared recipes for a kale Caesar salad and a summer potato salad and provided highlights from our board experiences. Over the summer, I handed out snacks and sparkling water at the Selby store and got to talk with member-owners about why I decided to run for the board — primarily, the chance to serve my community and help the cooperative remain a healthy and vibrant part of St. Paul. As we return to more in-person events, the board will also have gathered for a retreat in September to spend an afternoon working on issues critical to the co-op’s future, such as diversity and inclusion and strategies for addressing the ongoing impacts of the pandemic. This will inform our work this fall and into the new year.

We are always looking for ways to meet member-owners and others in our St. Paul community. If you have an idea for connecting with the board (events, in-store opportunities, etc.), please reach out to us at board@msmarket.coop. Thank you for being a member-owner of Mississippi Market. On behalf of the board, we appreciate your support of the co-op.

DEVONA WELLS, Development Committee Member

JON OLSON

Board Member

MOLLY PHIPPS

President, Recruitment Committee Member, DEI Committee Member

DANIEL RAMOS HAAZ

Treasurer, Finance Committee Member

Devona Wells is finishing her first year on the board and is a member of the Development Committee. She works as an attorney and lives in St. Paul with her husband and son.

THE WEST 7 TH BIPOC

The rotating art gallery exhibit at our West 7th store continues this quarter with a new local artist, Soon-Wai Wong. Shoppers can purchase Soon-Wai's original pieces or prints at the register, with 100% of the proceeds going directly to the artist through December.

Soon-Wai Wong specializes in portraits of places. Favorite vacation photos, landscapes and buildings can be transformed into a dynamic, gestural painting or drawing of memories.

An intuitive artist, Soon-Wai creates his own methods for observing perspective. His drawings often feature layered, energetic line-work. He began his studio practice by creating small illustrations of his favorite subjects: classic cars and cityscapes. When he decided to focus his drawings on the personal subject of his travels, his work began to grow in both complexity and scale. It is almost as though the architecture is the main character, with people in positions of transience, moving in and out of focus.

Soon-Wai Wong is a Fresh Eye Artist. Fresh Eye Arts is a fine arts program that supports artists with disabilities in the Twin Cities metro area. They provide the opportunity for artists to explore, learn, create, show and sell their work through specialized programming. Learn more at fresheyearts.org.

Are you interested in being a future featured artist? We'd love to hear from you! Get in touch with us for more details at:

Virtual Annual Member-Owner Meeting: Racial Justice & Radical Healing With Dr. Joi Lewis

Join your co-op community at this year’s virtual memberowner meeting as we build upon past annual meeting conversations featuring Voices for Racial Justice and Rose McGee of Sweet Potato Comfort Pie, along with member-owner feedback sessions around food and racial justice work.

This year, we continue the conversation with Dr. Joi Lewis, the renowned keynote speaker and president of the Healing Justice Foundation, our October Positive Change recipient. Together, we will explore practices of Radical Self-Care that help create space for wellness, especially related to the pandemic and racial injustice.

While we can’t share a meal in person at this year’s annual meeting, the co-op’s goal remains to bring our community together around good food. In that spirit, we are creating special snack kits available for pickup before the meeting. These curated snack kits, highlighting our local vendors, are meant to be eaten during the annual meeting to unite us around food while we’re apart.

To reserve your ticket for the virtual member-owner meeting, you can either select a reimbursable $5 registration in which you’ll receive a snack kit along with a $5 co-op voucher the week of the

event, or you can select a free registration in which you’ll receive an email with the Zoom details to join the meeting along with a $5 off $25 coupon.

The meeting will be recorded and available on our website for owners who are unable to attend the live event.

FEATURING:

• Dr. Joi Lewis speaking on racial justice and radical healing

• Curated snack kits – vegan & gluten-free option available

• A $5 co-op voucher or $5 off $25 coupon, depending on registration type

• Member-owner Q&A

• Board election results

• Co-op updates from the general manager and board of directors

• Live raffle prize drawing

Learn more and reserve your ticket today at:

msmarket.coop/event

MEET DR. JOI LEWIS

OF JOI UNLIMITED

Dr. Joi Lewis is the founder of Joi Unlimited, a crisis, conflict, and change-management firm specializing in transforming systems and self for collective and individual liberation. Dr. Joi’s keynotes are designed to wake audiences up to the necessity of self-care as an act of radical Resistance.

Dr. Joi is on a mission to “put healing in the hands of anyone, anywhere.” She is an unapologetic joy instigator, a healer for healers, a certified kemetic and hot vinyasa yoga teacher, and a facilitator of meditation and mindfulness. She offers courses, coaching programs, healing circles, workshops, and retreats on Radical Self-Care, social justice, and much more.

The co-op’s annual meeting will feature the session: “Find Calm in Chaos: Radical Self-Care in Uncertain Times.”

This session is a gift of time and space to take a deep breath together in community. We explore practices of Radical Self-Care and being “awake” that help create space for wellness, and thereby interrupt the effects of toxic stress and trauma, especially

related to the world pandemic and racial injustice. By the end, participants connect with themselves and others more deeply and practice healthy expressions of grief, pain, and joy. Strengthening our foundations around radical self-care can help us all show up for ourselves, our loved ones, and our community. The meditation Dr. Joi offers to all is #MayTheRevolutionBeHealing.

Dr. Joi Lewis is also the president of The Healing Justice Foundation (HJF), whose mission is to reclaim the inherent dignity, brilliance, and humanity of all Black People. Their vision is for all Black lives to be healed, liberated and whole. HJF’s work is grounded in Black Liberations and the power of healing to help hold both heartbreak and joy. Learn more about HJF on page 21.

GET TO KNOW DR. JOI ON A MORE PERSONAL LEVEL BY JOINING HER VIRTUAL CLASS

THE JOI OF COOKING | Meal preparation as an act of self-care | Learn more on p. 22.

UP TO

ANNUAL

Try these varieties from our local vendors the next time you shop:

SHIITAKE

The shiitake is a mushroom powerhouse with its versatility and delicious umami flavor. Its texture ranges from delicate to meaty to crisp, depending on the preparation. Shiitakes are commonly enjoyed stuffed and baked or in stir-fries, soups and noodle dishes. Chop them up, sauté in butter, and toss in your favorite dish as it's cooking, or crisp the caps up whole for a savory snack!

LION'S MANE

This fuzzy-looking mushroom has a savory and slightly sweet flavor. When cooked, the fibers of the mushroom become very similar to the texture of meat, which makes lion's mane a wonderful meat substitute in many dishes. When sautéed with a bit of oil or butter, lion's mane transforms into the succulent texture of crab or lobster. Make into "crab" cakes or add to pasta or rice.

OYSTER

With a delicate taste and texture and quick prep time, oysters are one of the most versatile mushrooms. They're often used as a vegan meat substitute in tacos, stir-fries and "seafood" dishes, and are also lovely in risottos, pastas and pizzas. If you're preparing a dish that requires a long cooking time, be sure to add the mushrooms in the last stage of cooking; their thin cap cooks quickly.

CHESTNUT

(Northwood only)

Chestnut mushrooms have a firm texture and a rich, nutty, mildly sweet flavor. They get a nice crunchiness when sautéed — so sauté them up and add to pasta, polenta, cream-based soups, omelets or mushroom bruschetta.

NORTHWOOD MUSHROOMS

Clayton, Wisc.

Available at all three stores. Selection may vary. Jeremy and Aimee McAdams started their first mushroom logs in their side yard in Minneapolis in 2009. Today, their Wisconsin mushroom farm organically grows a variety of mushrooms on logs sustainably harvested from the woods; in-ground in raised beds; or indoors on blocks.

R&R CULTIVATION New Hope, Minn. Available at Selby and West 7th. Friends Nick Robinson and Lance Ramm co-founded R&R Cultivation in 2018. They grew their first mushrooms in Nick's basement and, within two short years, took R&R Cultivation from a small, home operation to a full-scale urban farm. Their fresh mushrooms are 100% USDA-certified organic, sustainably produced, and cultivated with love.

Meet Navia Tarver

Selby Front End Lead

How long have you worked at the co-op and what brought you here originally?

I have worked at Mississippi Market for a little over three years. I was interested in working for the co-op upon my first visit; it was so inviting and positive in the time of my life I needed it most.

What do you love about your job?

I love being able to come to work when it feels like coming home to a second family. This job has given me the opportunity to meet so many wonderful people every day and make life-long friends. All the delightful snacks we carry are a bonus!

How are your personal values reflected in your work?

I believe everyone should be treated with the same amount of respect and kindness I would like to receive. Spread kindness.

What do you like to do during your free time?

I love to cook! It is very convenient to work in an environment that constantly has new and exciting products to try out!

What are some of your favorite products found at the co-op? My list could go on forever! In my rank for top three:

1. Mississippi Market-made chocolate chip pumpkin bread in the fall!

2. GURU yerba mate (a lifesaver)

3. South of France green tea bar soap

JOIN OUR TEAM! View current job openings at msmarket.coop/careers.

THE INDIGENOUS FOODS CLASS SERIES

Join us for collaborative exploration of the nutritional and cultural significance of local and traditional foods with Native leaders in our community. We are honored to partner again this year with local members of Indigenous-led organizations to share their knowledge through a series of cooking and lecture workshops. Together, we will learn how to make delicious meals, drinks, medicines and desserts as instructors share their expertise on sourcing, sustainability, and environmental impacts on local and native-grown foods.

The event series “Co-op Community Conversations: Exploring the Intersection of Racial, Social, and Food Justice” is presented by Seward Community Co-op, Eastside Food Co-op, Mississippi Market Food Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements.

ALL CLASSES ARE BEING HELD VIRTUALLY FOR FREE. Learn more and register at: msmarket.coop/event

CUSHAW SQUASH, WALLEYE, BLUE CORN | THURSDAY, NOV. 3

6– 7:30 P.M.

Instructor: Brian Yazzie, Yazzie the Chef, Gatherings Cafe

WILD RICE | MONDAY, NOV. 7 | 6–7:30 P.M.

Instructors: Derek Nicholas, Division of Indian Work and Hope Flanagan, Dream of Wild Health

SQUASH AND MAPLE SYRUP | THURSDAY, NOV. 10 | 6–7:30 P.M.

Instructors: Vanessa Casillas and Hope Flanagan, Dream of Wild Health

WILD RICE AND HAZELNUTS | TUESDAY, NOV. 15 | 6–7:30 P.M.

Instructors: Alanna Norris and Hope Flanagan, Dream of Wild Health

NETTLES | TUESDAY, NOV. 22 | 6–7:30 P.M.

Instructors: Derek Nicholas, Division of Indian Work and Hope Flanagan, Dream of Wild Health

SQUASH AND MAPLE SYRUP | TUESDAY, NOV. 29 | 6–7:30 P.M.

Instructors: Youth leaders, American Indian Family Center

BUDGETFRIENDLY HOLIDAY RECIPES

EAST SIDE TABLE

East Side Table is comprised of 13 community organizations working together to make cooking at home easier for our East Saint Paul community. By empowering individuals to improve food skills, awareness, and access to healthy foods, we can also improve the overall health and well-being of the East Side. Learn more at eastsidetable.org.

ROSEMARY-LEMON ROASTED TURKEY LEGS

4-6 servings | Under $25

INGREDIENTS:

4-6 turkey legs

2-3 sprigs of rosemary, torn in half

½ red onion, sliced

1 lemon, zested and then sliced

3 Tbsp. brown sugar

3 Tbsp. olive oil

3 Tbsp. butter

1 Tbsp. dried oregano

1 Tbsp. dried parsley

½ Tbsp. garlic powder

½ Tbsp. paprika

1 tsp. cayenne

A pinch of salt & pepper

DIRECTIONS:

1. Wash and dry all produce and prep ingredients.

2. In a small bowl, melt butter using the microwave or stove. Add olive oil, brown sugar, oregano, parsley, garlic powder, paprika, cayenne, 1 tsp. lemon zest and a generous pinch of salt and pepper to the butter and mix until incorporated.

3. Remove turkey legs from the package and place on a cutting board or bowl. Using both hands, thoroughly rub the mixture on the turkey legs until well coated. Rub under the skin and on the creases as well. Marinate in the refrigerator for 30-40 minutes.

4. While the turkey legs marinate, spread the onion slices, lemon slices and rosemary sprigs evenly on the bottom of a roasting dish or baking sheet. Preheat the oven to 350°F.

5. Once turkey legs are done marinating, heat 2 Tbsp. of oil in a skillet over medium-high heat. Sear turkey legs in batches, about two to three at a time, until golden brown on both sides. Repeat as needed.

6. Transfer to the prepared roasting dish or baking sheet. Add 3/4 cup water to the skillet to deglaze and scrape using a wooden spoon. Add pan juices to turkey legs.

7. Cover with aluminum foil and transfer to the oven. Roast for 25-30 min. and remove foil. Cook another 10-15 min. until fully cooked (160°F) and golden.

8. Remove from the oven, serve and enjoy!

Additional serving suggestions: Serve on top of rice or mashed potatoes with your favorite green or salad!

SKILLET STUFFING WITH MUSHROOMS, APRICOTS AND WALNUTS (VEGAN)

4-6 servings | Under $15

INGREDIENTS:

1 baguette, diced into 1/4” cubes

1 onion, diced

4 garlic cloves, minced or grated

1 head celery, ends removed and thinly sliced

½ lb. dried apricots, diced

½ lb. walnut pieces, roughly chopped

½ lb. cremini mushrooms, thinly sliced

6-8 sprigs thyme, leaves removed

2 bay leaves

2 sprigs rosemary, leaves removed and chopped

1 sprig sage, leaves removed and chopped

2 cups vegetable broth

2 tsp. smoked paprika

½ bunch parsley, roughly chopped

DIRECTIONS:

1. Wash and dry all produce, then prepare ingredients.

2. Heat 1 Tbsp. oil in a large skillet over medium-high heat.

3. Add the diced baguette and toast, occasionally stirring for 6-8 min. until beginning to brown. Remove from heat and set aside.

4. Using the same skillet, heat 2 Tbsp. olive oil. Add onion, celery and mushrooms to the skillet. Cook for 4-5 min. until the onions and celery are translucent and soft.

5. Add garlic, paprika, sage, rosemary, thyme and bay leaves; sauté until flavors are evenly distributed, about 2-3 min.

6. Add baguette cubes, walnuts and apricots; sauté for another 3-4 min.

7. Slowly add vegetable broth and stir. Add enough to moisten bread lightly without making it mushy. Continue to cook and stir for another 4-6 min.

8. Add parsley, stir, serve and enjoy!

Recipe notes & swaps: To make a non-vegan version of this recipe, swap the mushrooms for chorizo or Italian sausage, the vegetable broth for turkey or chicken broth, or the juices from your holiday turkey! Feel free to exchange the apricots for your favorite dried fruit and/or the walnuts for your favorite nut.

LEARN TO MAKE THESE RECIPES at our virtual December Budget Cooking class! See page 23 for details.

YOU’LL FIND A LARGE SELECTION OF FRESH, LOCALLY BAKED BREADS AND TREATS ON OUR SHELVES. START YOUR DAY WITH A PASTRY FROM ROSE STREET PATISSERIE OR LA BOULANGERIE MARGUERITE; SLICE UP SOME BRAKE BREAD TO MAKE A HEARTY SANDWICH; OR ENJOY ONE OF BAKER’S FIELD’S ARTISAN LOAVES WITH A COZY SOUP.

Rose Street Patisserie is a world-class neighborhood bakery specializing in French bread and pastry. It is the sister bakery to Patisserie 46 in Minneapolis, bringing the best of authentic French breads, Cities. Co-founders John Kraus and Elizabeth Rose love sharing the best of life’s simple pleasures and invite you to slow down, enjoy, and be transported.

ROSE STREET PATISSERIE (ST. PAUL)

BAKER’S FIELD FLOUR & BREAD (MINNEAPOLIS)

Baker’s Field was created to return stone-milling to the Mill City. They mill their own flour out of Midwestfarmed whole grains and bake it into bread with flavor that stands out as soon as you taste it. Made without commercial yeast, their naturally leavened bread has unique tasting notes and textures, with characteristics from nutty and creamy to tangy sourdough.

LA BOULANGERIE MARGUERITE (ST. PAUL) BIPOC-Owned

Since 1921, the building at the corner of Randolph and Syndicate has operated as a family-run neighborhood bakery. Each generation of ownership has represented families dedicated to collaborating and bringing our community the best in bread and pastries. In 2017, when West African-born French pastry chef François Kiemde and his Midwestern-rooted wife Melissa Borgmann-Kiemde purchased PJ Murphy’s Bakery, they understood their opportunity and responsibility to steward the legacy of this neighborhood establishment forward. They renamed the bakery after their daughter, Mary Margaret, and offer bread, donuts, croissants, pastries, specialty cupcakes and more.

Co-op member-owners get 10% off any purchase at La Boulangerie Margeurite as part of our Community Partner Program!

BRAKE BREAD (ST. PAUL)

Available at Selby and West 7th only.

Started by friends Micah Taylor and Nate Hogue, Brake Bread is a local community-supported bakery that delivers fresh-baked goods via bicycle within St. Paul. Their naturally leavened breads are made with grains that are certified organic or grown using organic practices to support Minnesota farmers going through the organic transition process. Each loaf directly supports local Minnesota farmers, millers and bakers.

THE WINE THIEF & ALE JAIL

Q&A with co-owner Mejken Thompson

WHEN AND WHY DID YOU OPEN THE WINE THIEF & ALE JAIL?

Five years ago, my husband saw an old friend's note on social media that their wine shop was on the market. Having met and fell in love at the old Table of Contents restaurant on Grand Avenue, we had a special place in our hearts for the neighborhood and good wine.

WHAT SETS THE WINE THIEF & ALE JAIL APART FROM OTHER BUSINESSES?

We taste every bottle before it comes into the shop and look for wines of integrity at a good price. Most of our wines are under $20. We primarily organize them by flavor profile, so you don't need to be an expert at grapes or regions to find a new favorite. We seek out beverages with integrity — sustainably produced, organic, gluten-free, and vegan.

WHAT IS YOUR FAVORITE WINE YOU SELL AND WHY?

It's hard to pick a single favorite; the needs of the event or meal dictate the wine. I want a wine that refreshes the palate and enhances the

flavors in the food. Read on to learn some of my favorite wines for pairing with your holiday meal!

WHAT IS UNIQUE ABOUT YOUR BEER SELECTION?

The Ale Jail carries a highly curated beer selection from all over the world: Iconic European imports, the newest releases from our friends in the local craft beer industry, and the most diverse cider selection in town. We maintain a fabulous singles wall of over 300 unique beers, where you can purchase a single beer or put together a mixed six pack and receive a discount.

HOW CAN CO-OP SHOPPERS SUPPORT THE WINE THIEF RIGHT NOW?

Ask us questions! Need an idea for a signature cocktail/mocktail for brunch? We've got suggestions. Thinking about what to pair with your holiday turkey? From pre-meal drinks to after-dinner sippers, we can match drinks with what will be on your plate.

CO-OP MEMBERS GET 10% OFF wine and large-format beer at the Wine Thief & Ale Jail as part of our Community Partner Program. Learn more at msmarket.coop/community-partner-program.

WOMANOWNED

HOLIDAY WINE

PAIRINGS FROM THE WINE THIEF & ALE JAIL

Whether you are making your own holiday meal or looking to order a ready-to-go catered meal from the co-op, these wine pairings from our Community Partner, The Wine Thief & Ale Jail, are sure to elevate your celebration.

If you do choose co-op catering for some or all of your holiday meal, you'll find pairings from the food menu highlighted in these wine recommendations.

Find the co-op's holiday catering menu plus a full list of pairing ideas, including wine alternatives, at msmarket.coop.

Whites and Rosés

PANNONICA ROSÉ 2021 - $13.99

This lovely Austrian blend of Pinot Noir, St. Laurent, and Blaufrankish has fresh raspberry notes that play off the cranberry sauce and wild rice & cranberry salad. Lychee, pear and melon lead to a faint peppercorn spice and crisp finish, while a lively acidity refreshes the palate to send you diving back into the turkey and mushroom gravy.

LEFT COAST WHITE PINOT NOIR - $23.99

A white wine for red wine drinkers. A little rounder in the mouth to match the richness of the plate; equally good for dark and white meat eaters, but with enough body to stand up to the vegan lentil walnut loaf. Honeysuckle, pear and dried apricot whisper for another bite of maple glazed yams, yet finishes dry with a hint of minerality.

FRANCIS BLANCHET CALCITE POUÍLLY FUMÉ 2021 - $22.99

This lovely Sauvignon Blanc is not only the perfect wine to start your dinner (the best choice for the garlic chive cheese ball), but will practically sing through the whole meal! Balanced minerality with notes of honey, lime leaf, elderflower, and a slight mushroom undercurrent echo the earthy herbaceous notes on your plate. For those of us who find the sides the best part, roasted Brussels sprouts and pecans, green salad and green beans amandine will pair perfectly.

STURMWOLKEN RIESLING 2019 - $14.99

This off-dry (leaning toward the dry side) gem has the body and acidity to pair with everything from the gorgonzola cheese ball to the apple pie. Honey and citrus blossom notes and hints of apple and white pepper will please every generation in the family.

Reds

MONTE DEGLI ANGELI PINOT NOIR 2020 - $14.99

This Pinot Noir is beloved for its quality and value. It has a lovely strawberry-raspberry-cherry mélange of taut ripe fruit with the slightest savory note of ripe summer tomato. Lively acidity and good minerality ripple through each swallow, contrasting the richness of mashed potatoes and poultry gravy, playing off the wild rice & cranberry salad.

EARL PAUL DURDILLY ET FILS LES GRANDES COASSES

BEAUJOLAIS 2020 - $14.99

Order from Mississippi Market's Catering Menu

Let us make your holidays easier with prepared holiday appetizers, sides and pies. Our holiday catering will save you time using simple, delicious ingredients you know and trust. Menu items include appetizers, vegan and traditional sides, turkey or lentil walnut loaf, and an assortment of pies. To view the full holiday catering menu, visit:

This light- to medium-bodied wine has low tannins and tons of flavor — blackberry, raspberry and violets on the nose and silky, smoky red fruits, with hints of blood orange. It will pair perfectly with the vegan lentil walnut loaf, mushroom gravy, and maple glazed yams.

SALADIN PILASTRI ROSSO PICENO 2020 - $9.99

This wine has so much bang for the buck and is great if you serve a crowd. Certified organic grapes belay berry fruits, a slight herbaceous, earthy, "almond extract," and mint with a soft tannic finish. It will rock the traditional stuffing, vegan lentil walnut loaf, all the gravies, and the turkey.

CHÂTEAU DE SÉGRIÈS COTE DU RHONE 2020 - $19.99

This medium-bodied red blend has the heft to stand up to the vegan lentil walnut loaf. Herby, peppery flavors liven up the taste buds and work with the traditional stuffing and mushroom gravy and wild rice & cranberry salad.

Take your membership to the next level by voting for up to two candidates in this year's election. The co-op member-owners you elect to the board will review and establish policies that guide management in their work, monitor the performance of our general manager, develop a long-range vision for the co-op's future, and provide financial oversight of business operations. The Mississippi Market Board of Directors is a policy governance board, meaning they do not engage in operational decisions at the store level. Instead, they are legally responsible for our co-op's overall strategic direction and performance.

Despite our best efforts, we had a small applicant pool this year. We still have room for the option to appoint two additional candidates to the board. These openings are for temporary, one-year terms — an exciting professional development opportunity to help

shape the future of your co-op. Learn more and fill out an application at msmarket.coop/board.

Cast your vote today! One membership equals one vote. Each co-op membership (individual or household) may be used to cast one ballot for up to two candidates.

Vote online through Oct. 24 at msmarketcoop.electionrunner.com. We have a small number of paper ballots at each customer service desk if you cannot vote online. Please contact us at info@msmarket.coop if you have any issues with electronic voting.

CANDIDATE DISCLAIMER: Due to space limitations, candidate responses are edited for length. You can view full responses at msmarket.coop/election and in-store at our customer service desks.

IN ACCORDANCE WITH THE INTERNATIONAL COOPERATIVE PRINCIPLES, MISSISSIPPI MARKET IS RUN BY DEMOCRATIC MEMBER CONTROL. YOU CAN HELP CHOOSE NEW CO-OP LEADERSHIP DURING OUR ANNUAL BOARD ELECTION AS A MEMBER-OWNER.

WHY ARE YOU INTERESTED IN RUNNING FOR THIS BOARD?

I began my career in the natural foods industry in 2001 at Mississippi Market's Randolph store, where I served for seven years in several roles. My love for food co-ops and the co-op movement followed me to Fargo, ND in 2008 where I joined a group of community members working to establish a food co-op there. I worked closely with the board of directors for Praire Roots Food Co-op in Fargo during the initial member-owner recruitment stages, as well as with the board of directors of Amazing Grains Food Coop in Grand Forks when I served as a department manager there. Having recently returned back to St. Paul, I feel drawn to return to my co-op roots & would love the opportunity to use my experience to serve the co-op in a new capacity.

BRIEFLY SUMMARIZE WHAT PROFESSIONAL, LEADERSHIP, AND/OR VOLUNTEER EXPERIENCE

UNIQUELY QUALIFIES YOU TO SERVE ON THE BOARD.

I have nearly 15 years of experience in the natural foods industry; primarily in store operations. Most recently I was the store manager at Natural Grocers' Fargo location (20152020), where I managed a staff of 30 employees across six departments and was responsible for the overall successful operation and profitability of the store and the management of its inventory. To ensure these successful operations and employee engagement, I organized and facilitated regular training and department meetings and I led collaborations between departments for special events and community outreach opportunities throughout the year. I also served as Volunteer Coordinator and Membership Recruitment & Marketing Coordinator for Prairie Roots Food Co-op.

WHY ARE YOU INTERESTED IN RUNNING FOR THIS BOARD?

Serving on the board is a perfect way for me to serve my community by helping to (1) keep fresh, organic, local food available nearby, (2) keep a thriving business alive, healthy and employing local people, and (3) work cooperatively with people of varied ages and backgrounds who share my interest in sustainable agriculture, fair business practices and plain old good food. Mississippi Market is a cornerstone of my community; my wife and I have lived within three blocks of the Selby store for more than 20 years. It's the primary reason we stayed in the neighborhood when we moved seven years ago. Co-ops are foundational to a healthy, vibrant community, and I want to help this co-op continue on its successful trajectory.

BRIEFLY SUMMARIZE WHAT PROFESSIONAL, LEADERSHIP, AND/OR VOLUNTEER EXPERIENCE UNIQUELY QUALIFIES YOU TO SERVE ON THE BOARD.

I'm familiar with the co-op business model and board functions, having served on the board from 2010 to 2015. Recently, I was asked to complete the term of a member who left St. Paul; I'm currently in that position. I've served the Minnesota State System (formerly MNSCU) since 1988. As a Training Director in continuing education, I help employers identify the training their employees need to stay current with modern business practices and technology, and conduct planning, bidding and budgeting to deliver effective educational experiences to Minnesota workers in manufacturing and service industries. This requires well-honed skills in finance, research, long-term planning, relationship building and successful business practices.

Jon Olson (Incumbent)

Sophia Yohannes-Smadi

Each time you shop at the co-op, you have a chance to directly support local nonprofits by donating your 10-cent reusable bag credits and rounding up your purchases to the nearest dollar. It may only be a few cents or spare change, but your generosity makes a huge impact — to the tune of over $11,000 each month for our Positive Change recipients!

October Recipient – Healing Justice Foundation

Reclaiming the inherent dignity, brilliance, and humanity of all Black people

The Healing Justice Foundation (HJF) provides individuals, families, organizations and communities with resources to provide urgent healing support to Black people. HJF seeks to be the Red Cross for the Black community in the aftermath of traumatic events, including police-involved shootings, COVID-19 and racial injustice. HJF is often working in times and places where there is a crisis.

October donations will go directly to individuals and families facing financial hardship from the pandemic and needing healing support. The funds will also assist in building a program of prevention and urgent response grounded in the organizing metaphor of being the Red Cross for Black People.

November Positive Change Recipient – Dream of Wild Health

Restoring health and well-being in the Native community

Dream of Wild Health is one of the oldest Native-led nonprofits in the Twin Cities. They promote healthy nutrition and living by creating culturally based opportunities for youth employment, entrepreneurship and leadership; increasing access to Indigenous foods through farm production, sales and distribution; and community outreach and education around reclaiming cultural traditions, healthy Indigenous food, cooking skills, and nutrition.

November donations will be used to expand and develop farmland and food production to better meet community needs.

December Positive Change Recipient –Neighborhood House

Providing hope, opportunity, and dignity for all

Since 1897, Neighborhood House has served as a multicultural, multilingual resource network for Saint Paul’s immigrants, refugees, and low-income families. Neighborhood House provides support for families in times of transition with programs addressing food, housing, education and jobs. They aim “to help people gain the skills, knowledge, and confidence to thrive in diverse communities.”

December donations will help purchase fresh and culturally appropriate food for their two food markets and support local families in need.

FALL CLASSES AND EVENTS AT THE CO-OP

This fall, we offer various ways to learn or taste something new. Join us from the comfort of your home or back in the classroom. Everyone is welcome!

OCTOBER CLASSES NOVEMBER CLASSES

MAKE YOUR OWN PUPUSAS

Saturday, Oct. 8 | 10:30 a.m.–12:30 p.m. | East 7th | $25/$20 members

Join America Jimenez for a hands-on Salvadoran cooking class to celebrate National Hispanic Heritage Month at your co-op. Learn how to make an authentic Salvadoran pupusa filled with zucchini, beans and cheese. You’ll also learn how to make curtido, a delicious cabbage relish, to serve as a topping with your pupusas.

Instructor: America Jimenez

THE JOI OF COOKING: MEAL PREP FOR THE REVOLUTION

Wednesday, Oct. 12 | 5-7:30 p.m. | Virtual | Free

It can be tempting to turn to food for a lift when you’re feeling exhausted. Discover foods and spices that are good to you and for you in this handson virtual meal prep workshop. A full list of items to shop for in advance will be provided. Additionally, Dr. Joi and The Healing Justice Foundation are sponsoring up to 30 food boxes with the ingredients to prep alongside Dr. Joi, with priority given to Black women in need.

Instructor: Dr. Joi Lewis, Joi Unlimited and The Healing Justice Foundation

BUDGET COOKING: ROASTED CABBAGE AND CRISPY

CHICKPEA SALAD

Tuesday, Oct. 18 | 5:30-6:30 p.m. | Virtual | Free

This virtual Budget Cooking class features a delicious and affordable roasted cabbage Caesar salad with crispy chickpeas that can feed four people for less than $15 and can be adapted based on what is in your pantry. Terese from East Side Table will lead the cooking demo, and Katie from Mississippi Market will discuss tips and the best ways to save while shopping at the co-op.

Instructors: Terese Hill and Katie Marty

INDIGENOUS FOOD CLASS SERIES

See page 11 for dates and times

Join us for collaborative exploration of the nutritional and cultural significance of local and traditional foods with Native leaders in our community.

EAT MORE PLANTS: HOLIDAY CELEBRATIONS

Tuesday, Nov. 15 | 5:30-6:30 p.m. | Virtual | Free

Learn to incorporate more plants into your diet and eat less meat with Chef Jess, who will inspire a more sustainable diet and future for our environment with creative recipes. Jess will feature a plant-based holiday celebration this month with whole roasted cauliflower and warm kale and Brussels sprouts salad with tahini dressing.

Instructor: Jess Toliver, Jess Delicious

BUDGET COOKING: TOFU BANH MI BOWLS

Thursday, Nov. 17 | 5:30-6:30 p.m. | East 7th & Virtual | Free

This Budget Cooking class will take place at our East 7th store with an option to join online. We’ll feature a delicious and affordable tofu banh mi bowl with quick-pickled carrots and daikon radish that can feed four people for less than $15 and can be adapted based on what is in your pantry. Terese from East Side Table will lead the cooking demo, and Katie from Mississippi Market will discuss tips and the best ways to save while shopping at the co-op.

Instructors: Terese Hill and Katie Marty

Virtual Member-Owner Annual Meeting

Thursday, Oct. 27 | 6-7:30 p.m. | Virtual | Free

Join us for our member-owner annual meeting centered around racial justice and radical healing in partnership with Dr. Joi Lewis. See more details on page 6.

DECEMBER CLASSES

VEGAN SHEET PAN MEALS

Tuesday, Dec. 6 | 5:30-7:30 p.m. | Virtual | Free

Making a meal on a sheet pan simplifies your life and cuts back on the number of dishes you have to wash. It’s also a powerful way to infuse deep, roasted flavor into your veggies and sear a crisp crust on your plant-based proteins, including beans, nuts and veggie sausage. Together, we’ll make three easy sheet pan recipes: cauliflower and chickpea shawarma, roasted veggie burritos, and beet & veggie hash.

Instructor: Robin Asbell

ETHIOPIAN COOKING: EGGROLLS AND SAMOSAS

Thursday, Dec. 8 | 6-7:30 p.m. | West 7th | $30/$25 members

Restaurant-quality egg rolls, samosas and dipping sauces can be made right in your kitchen. These appetizers are jammed with flavors from around the world and can be a quick way to incorporate leftovers into something new and fun to eat.

Instructor: Mimi Selam

BUDGET COOKING: HOLIDAY RECIPES

Wednesday, Dec. 14 | 5:30-6:30 p.m. | Virtual | Free

This virtual Budget Cooking class features delicious and affordable butter-rubbed turkey legs with stovetop dressing that can be adapted based on what is in your pantry. Dani from East Side Table will lead the cooking demo, and Katie from Mississippi Market will discuss tips and the best ways to save while shopping at the co-op.

Instructors: Dani Bowen and Katie Marty

Welcome to the Co-op: New Member-Owner Store Tours

Want to learn more about your local co-op and what being a member-owner means? We’ll take a brief store tour and learn 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!

• TUESDAY, NOV. 1: 4-4:30 p.m. | East 7th | Free

• WEDNESDAY, NOV. 2: 4:30-5 p.m. | West 7th | Free

• THURSDAY, NOV. 3: 12:30-1 p.m. | Selby | Free

Register for all classess and events at: msmarket.coop/event

Volunteering with Neighborhood House

Wednesday, Dec. 14 | 1:30-4:30 p.m. | Metro State University | Free

Join your co-op community to support our December Positive Change recipient, Neighborhood House, in a group volunteer outing. Together, we’ll be supporting a Winter Fresh Produce Distribution. Neighborhood House offers fresh produce distributions year-round, where individuals and families can pick up fresh fruits and vegetables for their household. Volunteers will sort and bag produce, distribute produce to families, and help clean up after the distribution ends. The co-op will offer a light snack and drink for all volunteers. Don’t have time to volunteer but still want to make a difference? Just round up or add a donation to your total when you shop at the co-op in December.

1500 West 7th Street Saint Paul, MN 55102

7:30 a.m.–9 p.m. 651-690-0507

622 Selby Avenue Saint Paul, MN 55104

7:30 a.m.–9 p.m. 651-310-9499

740 East 7th Street Saint Paul, MN 55106

7:30 a.m.–9 p.m. 651-495-5602