Spring 2023

MISSISSIPPI MARKET PLANT SALE

THE MEDLEY

SPRING 2023

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

PRINTING

Modern Press

GRAPHIC DESIGN

La Bang Studio

YOUR BOARD OF DIRECTORS

651.310.9475 | board@msmarket.coop

PRESIDENT

Molly Phipps

VICE PRESIDENT

Devona Wells

TREASURER

Noel Nix

SECRETARY

Jon Olson

BOARD MEMBERS

Amy Hang

Daniel Ramos Haaz

Sophia Yohannes-Smadi

Tamara Downs Schwei

Taylor Mitsch

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: Tomato and Goat Cheese Galette

© 2023 Mississippi Market Co-op

APPLY TO BE A COMMUNITY PARTNER

A big thank-you to our Community Partners who have provided discounts to co-op member-owners this past year! Our Community Partner Program is a unique benefit for both co-op members and local business partners. We’re looking to expand the program for our next fiscal year, July 2023 – June 2024. If you are a local, independent business owner or know a business that might be interested in joining the program, please let us know. Apply by April 21, 2023, at msmarket.coop/community-partner-program.

CO-OP BUZZ

BOARD APPLICATIONS NOW AVAILABLE

We are beginning our search for the next group of board members to be elected in October.

If you are interested in learning more, contact us at board@msmarket.coop or check out the application materials online at msmarket.coop/board. The board will review applications on May 31 and July 31.

SPRING BULK SALE

Friday, April 21 and Saturday, April 22

All day | All stores

Thank you for being a part of our cooperative community! During Earth Day weekend, Mississippi Market memberowners will receive 20% off all bulk items,* including bulk spices, herbs, tea, coffee, cleaners, soaps and lotions, at all three of our store locations.

*While supplies last. Bulk eggs, water, bulk produce, and bulk cut soaps and bath salts not included. No special orders or rainchecks.

MESSAGE FROM THE BOARD

DANIEL RAMOS HAAZ

WELLS

JON OLSON Secretary, Recruitment Committee Member

Coming from a farming family, spring has always been a busy and important time of the year — it marks the official start of the growing season and it’s when we would plant. What, where and how thoughtfully we planted had a direct impact on our later harvest.

MOLLY PHIPPS President, Development Committee Member

It is fitting, then, that the Mississippi Market Co-op board is undertaking an important initiative this spring: a DE&I (diversity, equity and inclusion) dashboard. The goal of the dashboard is to track and measure diversity, equity and inclusion progress across the co-op. While individual departments already set DE&I goals and track results, the dashboard will look at the co-op holistically.

NOEL NIX Treasurer, Finance Committee Member

Like the saying goes, “you care about what you measure.” At Mississippi Market, we care about DE&I, and more than care, it goes to the core of who we are — our values. The DE&I dashboard will enable us to more systematically know where we’re at and where we can improve. A diverse, equitable and inclusive co-op — at all levels — means we all share in the harvest.

SOPHIA YOHANNES-SMADI DEI Committee Member

TAMARA DOWNS SCHWEI DEI Committee Member

TAYLOR MITSCH Recruitment Committee Member

Some examples: I am proud that at the staff level, 38% of our staff identify as BIPOC (Black, Indigenous, or a person of color); we examined and then acted on how to eliminate barriers in hiring; women-owned, BIPOC-owned, sustainable and local businesses are prioritized in purchasing; over $10,000 is raised each month to support a local St. Paul nonprofit through our Positive Change program; and Juneteenth has been officially recognized as a holiday. But there is always room to do more and be more thoughtful. Over the next several months, formalizing our DE&I dashboard will help us identify where opportunities exist.

On behalf of the board, thank you for being a shopper and member of Mississippi Market and supporting our shared values of diversity, equity and inclusion.

In solidarity, AMY HANG, DE&I Committee Chair

Amy holds a B.A. in Government and J.D. She currently works in the Hennepin County Attorney’s Office as an Associate Attorney.

DEVONA

Vice President, Development Committee Member

Finance Committee Chair

THE WEST 7 TH BIPOC ARTIST GALLERY

The rotating art gallery exhibit at our West 7th store continues this quarter with a new local artist, Kprecia Ambers. Shoppers can purchase Kprecia’s prints at the register, with 100% of the proceeds going directly to the artist through June.

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: info@msmarket.coop

KPRECIA AMBERS

Kprecia Ambers is an artist and the CEO of Kp Inspires, a digital illustration studio that creates art to encourage individuals and celebrate Black stories.

In 2015, Kprecia graduated with a BFA in Graphic Design from Concordia University in St. Paul. Upon graduating, her creativity blossomed into an interest in patternsurface design and later led into a career in illustration. She is known for her vibrant figurative work and has partnered to create for a range of businesses to support their visions and missions.

Since the beginning of her career, Kprecia has developed a passion for learning from people through their personal journeys. This has been the primary driver of her creating figurative art that explores emotion through vibrant colors and movement. She has a passion for turning language into visuals that speak to people and evoke feelings of joy and confidence. Kprecia’s mission is to use the power of illustration and collaboration to reach, encourage, and inspire love.

UPCYCLE YOUR FOOD SCRAPS THIS SPRING

VEGGIE SCRAP STOCK

Making homemade vegetable stock is eco-friendly, affordable, and delicious! Any time you use vegetables in a recipe, save scraps like onion and garlic skins, carrot peels, celery tops and bottoms, and trimmings from tomatoes, mushrooms, zucchini and other mild veggies. You can also save the stems from delicate herbs like parsley and thyme. Avoid strongly flavored veggies like cabbage, broccoli, peppers, fennel and kale for stock, unless you plan to use the stock for a recipe with those particular flavors. Freeze your scraps in an airtight container until you have enough to make stock!

8 cups vegetable trimmings

8 cups water

1 bay leaf

1 tsp. black peppercorns

1/2 tsp. salt

1. Add vegetable scraps, water, bay leaf, peppercorns and salt to a large pot and bring to a boil. Lower the heat immediately (boiling too long will make the stock bitter) and cover. Gently simmer for 45 minutes.

2. Carefully strain stock into a container and compost the vegetable scraps. Taste your stock and add seasonings as desired.

POTATO PEEL CHIPS

1 cup (well-scrubbed) potato peels

1 Tbsp. oil

1/2 tsp. salt

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. Soak potato peels in cool water for 30 minutes to remove excess starch. (This will help your chips be extra crispy!)

3. Drain and rinse peels, then dry thoroughly with a towel or salad spinner.

4. Toss in a bowl with oil and salt, then spread in an even layer on baking sheet.

5. Roast for 10 minutes, flip, and roast for an additional 5-10 minutes, until crisp. Enjoy warm. Spice things up by tossing the chips with 1 tsp. of your favorite seasoning blend after baking!

EGGSHELL GARDEN FERTILIZER

With calcium carbonate, potassium, phosphorus and magnesium to help plants grow, eggshells make a great fertilizer.

1. Wash and rinse eggshells and let them dry.

2. Once dry, crush the shells into a fine powder with a mortar and pestle, rolling pin, food processor or coffee grinder. (Don’t forget to wear a mask during this process to avoid breathing in eggshell dust!)

3. Sprinkle in your garden, flowerbed, or potted plants!

TOMATO & GOAT CHEESE GALETTE

INGREDIENTS:

1 cup all-purpose flour

1/2 cup cornmeal

1/2 tsp. salt

1 stick very cold unsalted butter, cut into pieces

1 large egg, separated

4 Tbsp. ice water

3 medium tomatoes, sliced into ½-inch rounds

4 oz. goat cheese, room temperature

1 oz. grated parmesan

1/2 tsp. salt

1/2 tsp. pepper

3 Tbsp. fresh basil, thinly sliced

Add flour, cornmeal, and salt to a large bowl and mix until combined. Add the butter, then crumble into the flour mixture with your fingers until coarse and the butter pieces are pea sized.

Separate the egg and set aside the whites to use later. Add the egg yolk and ice water to the dry ingredients. Work the dough just until it comes together and isn’t crumbly, adding more water if needed. The finished dough should be slightly sticky. Form into a disk, cover, and chill at least an hour.

Preheat the oven to 400°F. While the oven heats, prepare the tomatoes. Lay the tomato slices onto a cutting board and sprinkle with salt. Then layer the tomatoes with paper towels and press them gently until they are quite dry.

Take the dough out of the refrigerator and let it warm up for a while before you begin rolling. You want the dough to be pliable but not soft. Roll out the chilled dough on floured parchment paper to 1/2" thickness and about a 12-13" circle. Transfer the dough using parchment paper to a baking sheet. Spread the goat cheese and sprinkle parmesan across the dough, leaving the edges clear. Sprinkle the cheese with basil. Layer the tomatoes on top of the cheese. Top with salt and pepper. Fold the edges in, creating a pie shape. Whisk the egg whites until smooth, then brush the crust with the whites.

Bake 40-45 minutes until the crust is golden brown.

Meet Sarah Cromett

Kitchen Manager

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

I have been with Mississippi Market for nine months. What originally brought me here was the culture of local foods, giving back to the community, and being a part of an inclusive work atmosphere. Also, co-op familiarity! Starting as a child accompanying my mother shopping, I have been familiar with different co-ops my whole life.

What led you to cooking and baking as a career?

I grew up watching my mother cook, bake and preserve food. I followed in her footsteps and started baking and cooking at a young age. I attended Le Cordon Bleu in the Twin Cities and started to cook professionally.

What are you most excited about for your new role as Kitchen Manager?

I love having an avenue to be creative with food and create new products to go out to our deli. I also love seeing the shelves full of beautiful food that the Central Kitchen produces.

How are your personal values reflected in your work?

I value wholesome foods when I cook for my family, so I love the fact that the Central Kitchen is a from-scratch kitchen, meaning everything we produce is homemade. From cookies to soups to our grab & go items, everything is made in house, and I take a lot of pride in that.

What do you like to do during your free time?

I enjoy camping in the summer with my family. I love getting outside, gardening and growing my own food. We recently added a new family member, Mr. Basil Beans (Boston Terrier). He keeps everyone at home busy and entertained.

What are some of your favorite products found at the co-op? There are so many! It’s so convenient to leave work and go right out to the grocery store! I usually just ask the department managers what their favorite product is and buy that; I have never been disappointed!

Central

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

CO-OP COMMUNITY CONVERSATIONS SERIES

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.

ASIAN AMERICAN AND PACIFIC ISLANDER HERITAGE MONTH CLASS SERIES

We are excited to present a cooking and lecture class series highlighting the food, traditions, and cultures of the Twin Cities’ Asian American and Pacific Islander community. Kimiko Molasky, Jess Toliver and Koshiki Smith will generously share their expertise on the traditions and history of ingredients and recipes from the AAPI community in Minnesota and beyond.

All classes are being held virtually for free. Learn more and register at msmarket.coop/event.

Okinawan Cooking

Tuesday, May 9 | 5:30-7 p.m.

Okinawa is a collection of islands located in southern Japan. Join Kimiko as she demonstrates how to cook a typical Okinawan chicken soup with daikon radish, kobu seaweed, and bonito fish broth. This combination of ingredients is characteristic of the region and is very comforting with its perfect balance of nutrition and umami.

Instructor: Kimiko Molasky, Mississippi Market

Vegetarian Bibimbap

Tuesday, May 23 | 5:30-6:30 p.m.

Learn how to make the delicious, fun, Korean dish bibimbap. This vegetarian version is a rice bowl with a variety of colorful and flavorful vegetables drizzled with a Gochujang sauce and topped with an over-easy egg. You can see why this dish is a favorite amongst all!

Instructor: Jess Toliver, Jess Delicious

Japanese Cooking: Family Recipes

Wednesday, May 31 | 5:30-7 p.m.

Growing up in rural Japan, Koshiki Smith’s food was always local, seasonal, and made from scratch. The quality of each ingredient was essential, and her mother cooked everything with care and the mottainai (no waste) philosophy. Today, Koshiki will share one of her childhood dinners, featuring maze-gohan (dirty rice cooked in donabe), chicken or salmon teriyaki, and spinach with sesame sauce.

Instructor: Koshiki Smith, The Japanese Kitchen

Meet Kimiko Molasky

Instructor Profile

When did you start cooking? Tell us about your story with food. Because my parents were busy running clothing stores, I, as the oldest of four, started cooking for my family when I was 10 years old. This taught me the pleasure of sharing meals and cooking for people. My parents really appreciated it. They happily ate whatever I cooked, even when I made mistakes.

I am originally from Japan; I grew up on semitropical islands in Okinawa Prefecture, at the southern end of the Japanese islands. This area is known for its healthy diet and the longevity of its people. It is one of the five blue zones in the world. The base of my cooking is Okinawan, which has heavy influences from both Chinese and Japanese cooking. I lived in Tokyo for about 10 years and fell in love with traditional Japanese cooking.

How are your values reflected in your cooking?

When I cook, I cook because I want to share the food with my family and friends. Cooking is about getting together with people, sharing food and conversations. Naturally, I want my people to eat food as healthy as possible, with high-quality ingredients, tons of fresh produce, and a modest amount of fish or meat.

I started teaching Japanese home-cooking classes at Mississippi Market in 2014 because I wanted to spread nabe, a Japanese hot pot dish, to Americans. Nabe is a tasty, fun and healthy winter home meal that

brings people together around a steaming pot in the middle of the table. Everyone takes from the variety of vegetables, tofu, meat or fish directly from the pot and dips it in a wonderful sauce before eating. So, food does not have to be perfect. How you sit, who you are with, and why you are together make eating more pleasurable.

How do you come up with delicious recipes and ideas for classes at the co-op?

Always, gathering is in my mind. I want people to have fun — have fun making and have fun eating. I like to teach things people don’t know much about, but that have ingredients people can find, and are easy for people to cook at home.

What’s something every home chef should have in their kitchen? A Japanese electric rice cooker. I know it is not cheap (it is about $150 for a 5-cup rice cooker for a family of four), but it is great to have. Convenient, mistake-free and gluten-free!

What is your favorite go-to recipe?

Hot pot: the party dish. It doesn’t have to be Japanese. Most of the Asian countries have wonderful hot pot dishes.

COOK ALONGSIDE KIMIKO IN HER OKINAWAN COOKING CLASS IN MAY! See details on p. 10.

ANNUAL SPRING

PLANT SALE

This year’s sale will run April 26 through May 28 from 8 a.m. to 8 p.m. daily at all three stores. You’ll find the largest selection at our West 7th store and a smaller variety at Selby and East 7th.

KNOWN FOR A COMPREHENSIVE ASSORTMENT OF MINNESOTA NATIVES

AND AN EXTENSIVE VEGETABLE AND HERB SELECTION, OUR ANNUAL PLANT SALE ENTHUSIASTICALLY USHERS IN THE RETURN OF MINNESOTA’S PEAK GROWING SEASON.

We will have an expanded special-vegetable selection at West 7th this year, including Bitter Melon, Ethiopian Kale, and hard-to-find peppers and tomatoes. You’ll also see more medicinal offerings and tea-garden herbs and flowers. We look forward to helping you find the perfect additions to your garden!

Our plants are locally sourced from Glacial Ridge Growers (Glenwood, Minn.), Green Earth Growers (Prior Lake, Minn.), Rush Creek Growers (Spring Valley, Wis.), B and D Farms (Northfield, Minn.), and Prairie Smoke Gardens (St. Paul, Minn.). They are strongly committed to sustainable and organic growing practices and are vigilant about preventing the spread of invasive species.

HOW TO ATTRACT POLLINATORS TO YOUR GARDEN

WHO ARE THE POLLINATORS?

Native bees and honeybees, butterflies and moths, flies, wasps, beetles and hummingbirds.

THINGS TO THINK ABOUT WHEN PLANNING YOUR GARDEN:

• Native plant species are most attractive to pollinators. If you have a choice between a cultivar and a native variety, choose the native variety. The food and habitat they provide will always be better suited to the native pollinators’ needs.

• Choose a mix of shrubs and flowers with a variety of colors.

• Plants that will provide consecutive blooming throughout the growing season are optimal.

• Plant in clusters to provide a mass of color to attract pollinators.

• Plant host species – plants that will host the life cycle as well as plants that will provide food. For example, the Lupin is both a host and a nectar plant for the endangered Blue Kerner Butterfly. Swamp and Common Milkweed are a host plant for the Monarch, and Liatris is a favorite food source.

• Pollinators love the warmth of the sun, and most of the flowering natives that attract them are also sun-loving.

• Do not clean up your gardens in the fall – fallen leaves and plant stalks provide nesting material and winter shelter. Don’t clean up your garden in the spring until it is consistently 50°F, to give the pollinators a chance to come out of hibernation.

POLLINATOR-FRIENDLY PLANTS AT THE CO-OP

Late Spring

Summer

Late Summer

Early/Mid Fall

BUTTERFLIES AND MOTHS

Anise Hyssop

Asters

Wild Bergamot

Black-Eyed Susan

Blanket Flower

Liatris

Blue Vervain

Golden Rod

Great Blue Lobelia

Cardinal Flower

Lupin

Joe Pye Weed

Milkweed

Mountain Mint

NATIVE BEES AND HONEYBEES

Anise Hyssop

Asters

Wild Bergamot

Black Eyed Susan

Blanket Flower

Liatris

Blue Vervain

Coreopsis

Golden Rod

Ironweed

Great Blue Lobelia

Cardinal Flower

Lupin

Joe Pye Weed

Milkweed

Mountain Mint

Penstemon

Purple Prairie Clover

Echinacea

Wild Geranium

Baptisia

Serviceberry Bush

New Jersey Tea

Penstemon

Purple Prairie Clover

Echinacea

Baptisia

Service Berry Bush

New Jersey Tea

HUMMINGBIRDS

Anise Hyssop

Wild Bergamot

Blanket Flower

Liatris

Iron Weed

Great Blue Lobelia

Cardinal Flower

Milkweed

Penstemon

The best oils for cooking

Not all cooking oils are created equal. They vary in performance, flavor, and nutrition! Some oils are ideal for cooking at high temperatures, and others are better for imparting flavor and depth to your dish.

One of the most important things to consider is how an oil has been processed because this will affect performance and flavor during cooking. Labels stating ‘virgin’ or ‘extra virgin’ suggest the oil has been minimally processed, without the use of chemicals. ‘Cold-pressed’ means the oil has been extracted without heat and results in a more nutritious finished product. Unrefined oils are extracted and then simply filtered to remove impurities. This means they retain much more of their nutritional value, and the minimal processing results in a better tasting dish. Here are some of our most popular oils for cooking with notes on what they’re best used for!

Virgin coconut oil (unrefined)

Smoke point: approximately 350-380°F

Derived from: fresh or dried coconut meat or milk

Flavor: tropical, coconut flavor

Best used for: stir-frying, sautéing, baking, frying

Avocado oil (unrefined)

Smoke point: approximately 350-400°F

Derived from: cold-pressed avocado pulp

Best used for: sauteing, roasting, searing, grilling, drizzling

Flavor: mild and buttery, working well in both sweet and savory recipes

Ghee

Smoke point: approximately 485°F

Derived from: the cream of cows' milk, which is cooked in batches to remove water and milk solids

Flavor: roasted, nutty flavor

Best used for: searing, stir-frying, grilling

Extra virgin olive oil

Smoke point: approximately 325-400°F

Derived from: cold-pressed olives

Best used for: virtually any application — marinades, sautéing, grilling, and even baking

Flavor: buttery, spicy, fruity, or grassy notes

Flaxseed oil (cold-pressed)

Not recommended for heating

Derived from: the seeds of the flax plant

Flavor: nutty, earthy

Best used for: dressings, finishing oil

Walnut oil (unrefined, cold-pressed)

Not recommended for heating

Derived from: pressing whole walnuts

Flavor: nutty, earthy

Best used for: dressings, finishing oil

Macadamia oil

Smoke point: Approximately 400°F

Derived from: the kernels of the macadamia tree's fruit

Best used for: sautéing, roasting, frying and grilling

Flavor: nutty and buttery

JUNETEENTH BOOK RECS

By Dr. Artika Tyner

Juneteenth is known as the United States’ second Independence Day. The name Juneteenth symbolizes the significance of June 19, 1865, when federal troops arrived in Galveston, Texas, and shared the news that slavery had ended. Two and a half years earlier, President Lincoln’s Emancipation Proclamation marked the end of slavery. However, the enslaved people of Texas never received the news. U.S. General Gordon Granger announced, “The people of Texas are informed that, in accordance with a proclamation from the Executive of the United States, all slaves are free.”

Since Granger’s decree, African Americans have gathered each year to celebrate Juneteenth and honor their ancestors. We eat a red dessert like red velvet cake and drink red hibiscus drinks to honor the sacrifices of our ancestors who lost their lives in the fight for freedom. Yet, this is also a time for everyone to recommit to our shared humanity and common destiny.

DR. ARTIKA R. TYNER is a passionate educator, award-winning author, sought-after speaker, and advocate for justice. She is the founder of Planting People Growing Justice Press and Bookstore.

FREEDOM’S GIFT: A JUNETEENTH STORY by Valerie Wesley

With the help of their elderly Aunt Marshall, June and her cousin Lillie celebrate Juneteenth, the day Texas slaves found out they had been freed, two years after the Emancipation Proclamation. Recommended because: This book challenges each of us to make a daily commitment to advancing racial justice. It is a reminder that ordinary people can have an extraordinary impact when they take a stand for justice.

JUNETEENTH by Vaunda Micheaux Nelson and Drew Nelson

June 19, 1865, began as another hot day in Texas. Enslaved African Americans worked in fields, in barns, and in the homes of the white people who owned them. Then a message arrived. Freedom! Slavery had ended! Still the joy of that amazing day has never been forgotten. Every year, people all over the United States come together on June 19 to celebrate the end of slavery. Join in the celebration of Juneteenth, a day to remember and honor freedom for all people.

Recommended because: This book provides the historical context of why Juneteenth is an important National Day of Remembrance of the historical injustices associated with chattel slavery, de jure segregation, and racial terrorism.

JUNETEENTH JAMBOREE by Carole Boston Weatherford

It's a fine day in June. Cassandra's family has just moved from the city back to her parents' hometown in Texas. Cassie likes her new house, and her new school is okay, but Texas doesn't quite feel like home yet.

What Cassie doesn't know is that her family has a surprise for her — a Texas tradition. As she helps prepare red velvet cake, fried chicken, and piles of other dishes, she wonders what makes June 19 so important. It isn't until Cassie and her family arrive downtown that she discovers what the commotion is about. And, in the process, she realizes that she and her family have indeed come home.

Recommended because: This book serves as an invitation to a Juneteenth celebration. You will experience the momentous occasion with joy, peace and unity.

OL’ JIM CROW’S JUBILEE DAY CAPER by J. Darnel Johnson

Introduce your children to the concepts of Jim Crow and Jubilee Day with this villain story where joy is the hero and Jim Crow is the villain. Jim Crow is up in a cloud contemplating how to eradicate Jubilee Day. He can’t stand to hear the community sing while they dance and smile. The sight of all the red food people are eating fills him with rage. Yet, soon the community will celebrate no more. He has a plan to destroy the community’s celebration and culture. Will he succeed?

Recommended because: This book explores how communities celebrate Juneteenth from performing skits that honor Black history to drinking red drinks, which symbolize the sacrifice of African Americans in the quest for freedom and justice.

URBAN GROWLER Q&A WITH CO-OWNER JILL PAVLAK

WHEN DID YOU OPEN URBAN GROWLER, AND WHAT INTERESTED YOU IN RUNNING A BREWERY?

We opened in July 2014. Deb and I met through a dating app in 2006, and our first date was at a craft beer bar, the Happy Gnome. Early on in our relationship, we decided we wanted to go into business together. Deb was a home brewer and we would drink her home brew and dream that "someday" we would open a business. We didn't know what it would be — a coffee shop? A B&B? You name it, we considered it.

All the while we were brainstorming about our future, we were drinking Deb's homebrew. Well, there you have it! It was right there in our little hands: beer! We said, let's open a brewery. I would always add, "with a restaurant." Deb did not want a restaurant. She grew up in Wisconsin and her family owned a couple restaurants. She knew all the work that was involved. Well, I won that battle! We have a full kitchen in our taproom with fantastic food and beer.

WHAT MAKES URBAN GROWLER UNIQUE?

We are the first women-owned brewery in the state of Minnesota. We were one of the first to have a full kitchen. We are lesbian-owned.

We have a variety of beer styles and hard seltzer cocktails. We also have many non-alcoholic options. We built the brewery to bring people together. All are welcome, no matter how you vote, who you love, or how you identify. All are welcome, period. This is at the core of why we opened.

WHAT BEER AND FOOD WOULD YOU RECOMMEND TO SOMEONE COMING TO URBAN GROWLER FOR THE FIRST TIME?

Cowbell Cream Ale is our most popular flagship. You always need more cowbell! It pairs great with our burgers. All our meat is sourced within 150 miles of the brewery. Our Club Credentials Hazy IPA is darn good, too! We finally nailed it on our sixth iteration. I love it with our vegan bowl. We have hearty salads, juicy burgers, crispy chicken sandwiches, and picture-worthy reubens, to name just a few items. All our food is made in house. Our sauces, dressings, caramel sauce and chocolate brownies incorporate our beer. You gotta try our De-Lovely brownie; we add our De-Lovely Porter to the batter. Num!

WHERE DO YOU GET THE INSPIRATION FOR YOUR BREWS?

Farmers, urban gardens, and our team. We will walk through farmers markets and markets like Dragon Star and others and see what's available.

We call these Plow to Pint brews — Blueberry Wheat, Lemongrass Wheat, Rhubarb Wit, Plum Sour, Sour Cherry, Orchard Saison, Cranberry Berliner Weisse, Pumpkin Saison, Apple Ale.

We also brew beer with ingredients we like. I'm a candy corn fan. So every fall we brew Candy Corn Imperial Cream Ale — oh, so good!

WHAT IS YOUR VISION FOR THE FUTURE OF URBAN GROWLER?

We want to be one of the top 10 breweries in the state of Minnesota — not necessarily by volume, but by reputation. We have a bunch of good humans on our team all doing their part to make that happen. We recently added a Chief Operating Officer and a Marketing Coordinator. We had hoped to have these folks in place in 2020, but then COVID hit, so we had a bit of a setback (putting in mildly), but now we are feeling hopeful that 2023 is going to be better than the last few years. Right?

HOW CAN OUR CO-OP COMMUNITY SUPPORT YOUR BUSINESS RIGHT NOW?

Come on in for food and drink. Meet friends or bring the family. We have a kids menu, too. Hold an event in one of our event spaces. Buy our beer in your favorite liquor store. If you don't see Urban Growler beer, ask for it. We self-distribute, so grassroots effort has gotten us where we are today. We believe in the power of community!

CO-OP MEMBERS get $1 off pints every Tuesday and Wednesday as part of our Community Partner Program. Learn more at msmarket.coop/community-partner-program.

RAINBOW PASTA SALAD WITH GRILLED VEGETABLES

INGREDIENTS:

1 zucchini, stemmed and halved lengthwise

1 eggplant, stemmed and halved lengthwise

1 yellow bell pepper, stemmed, seeded and halved lengthwise

1 pint cherry tomatoes, halved

2 Tbsp. olive oil

Salt and pepper, to taste

1 lb. penne pasta

Parmesan cheese and fresh basil, for garnish

DRESSING:

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tsp. fresh lemon juice

1 tsp. honey or maple syrup (optional)

1 tsp. Italian seasoning

1 clove garlic, minced

Salt and pepper, to taste

1 pinch of red pepper flakes (optional)

Instructions:

1. Cook pasta according to package directions. Drain and cool slightly.

2. Brush zucchini, eggplant and bell pepper with oil and sprinkle with salt and pepper to taste. Grill for 10 minutes, or until charred and tender. Allow to cool slightly, then chop into 1-inch pieces.

3. Add all dressing ingredients to a jar or small bowl and whisk to combine.

4. Place the cooked pasta, grilled veggies, and fresh cherry tomatoes in a large bowl. Pour the vinaigrette over top, starting with half and adding more to your liking. Stir to combine. Serve with fresh basil and grated parmesan, and enjoy!

CREATE

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 $10,000 each month for our Positive Change recipients!

April Recipient – The Food Group

Fighting hunger and nourishing our community

The Food Group works across the food system for food equity, from farming and production to distribution and mobile markets. They believe in a food system where everyone has access to local, nutritious, and culturally relevant food. During the past few years, they have been expanding partnerships to reach individuals who have historically been left out of the hunger-relief system and providing culturally connected foods to community-led organizations. In St. Paul, they distribute rescued produce and produce grown at Big River Farms to hunger-relief partners.

April donations will support distributions of fresh, quality food to 200+ food-access partners in Minnesota, emerging farmers and businesses at Big River Farms, and accessibility for affordable groceries at 54+ mobile market sites across Minnesota through Fare For All and the Twin Cities Mobile Market.

May Positive Change Recipient – The Good Acre

Investing in a system where food from here is for here

The Good Acre is a nonprofit hub that connects farmers, food makers and community through good food. The majority of the farms they work with are on 10 acres of land or less and are not able to meet the demands of large wholesale buyers on their own. The Good Acre’s infrastructure and ability to aggregate, market and provide high-quality local food through one order, one invoice and one delivery is what allows farmers to expand markets.

May donations will be used to sustain The Good Acre’s general operations, focused on increasing equitable market access for small, local produce farmers.

June Recipient – Black Youth Healing Arts Center

Working to create healing opportunities with Black youth as leaders

The Black Youth Healing Arts Center (BYHAC) is a recently opened, youth-co-created site focused on providing safe space and healing opportunities with Black youth, other youth of color, and their families. Using Black cultural arts, they teach multiple ways to emotionally readjust during stressful moments and to meet injustices in a grounded fashion. The BYHAC is a space where youth and young adult leaders can reset in order to continue to fight for justice.

June donations will help develop the Front Yard to Table programming, which will convert the center’s front yards into vegetable gardens and a small fruit orchard. Young people will be trained in the care of the gardens from the plant selection to meal preparation. Funds will specifically go toward the resources needed for planting, tools, stipends for youth, and site visits to other community gardens.

SPRING CLASSES AND EVENTS AT THE CO-OP

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

BUDGET SERIES

BUDGET COOKING CLASS SERIES

Dates and times listed below | Virtual | Free

These virtual budget cooking classes feature delicious meals that can feed four people for less than $15 and be adapted based on what is in your pantry. East Side Table will lead the cooking demo and go over the best ways to save while shopping at the co-op.

Green Shakshuka

Wednesday, April 12 | 5-6 p.m.

Caramelized Fennel and Meatballs over Couscous

Wednesday, May 10 | 5-6 p.m.

Rhubarb Breakfast Crumble with Yogurt

Wednesday, June 14 | 5-6 p.m.

APRIL CLASSES

UGANDAN BEEF STEW

Wednesday, April 19 | 6-7:30 p.m. | Virtual | Free

Join Henry Kisitu’s cooking class and learn how to make the perfect Ugandan beef stew recipe, passed down for generations and sure to become a family favorite in your household. Don’t miss it!

Instructor: Henry Kisitu, Jajja Wellness Tonics

MEDICINAL HERB GARDENING

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

Budding herbalist Laurie Witzkowski will introduce you to the wonders of cultivating a garden of medicinal plants in your yard or containers. You will learn about the properties and uses of some of the many medicinal plants available at Mississippi Market’s plant sale coming up in May (while supplies last).

Instructor: Laurie Witzkowski, Mississippi Market

MAY CLASSES JUNE CLASSES

WHAT’S COOKING WITH THE BOARD?

Thursday, May 4 | 6-7 p.m. | East 7th | Free

Meet our board of directors and learn about their favorite tips and tricks for spring cooking as well as current projects on the board’s plate. Taylor Mitsch and Jon Olson will share their favorite sides for spring cooking: a delicious roasted corn and farro salad, and creamy mashed cauliflower with mushroom gravy and fresh peas.

CO-OP COMMUNITY CONVERSATIONS – ASIAN AMERICAN AND PACIFIC ISLANDER HERITAGE MONTH CLASS SERIES

Okinawan Cooking

Tuesday, May 9 | 5:30-7 p.m. | Virtual | Free

Okinawa is a collection of islands located in southern Japan. Join Kimiko as she demonstrates how to cook a typical Okinawan chicken soup with daikon radish, kobu seaweed, and bonito fish broth. This combination of ingredients is characteristic of the region and is very comforting with its perfect balance of nutrition and umami.

Instructor: Kimiko Molasky, Mississippi Market

Vegetarian Bibimbap

Tuesday, May 23 | 5:30-6:30 p.m. | Virtual | Free

Learn how to make the delicious, fun, Korean dish Bibimbap. This vegetarian version is a rice bowl with a variety of colorful and flavorful vegetables, drizzled with a delicious gochujang sauce and topped with an over-easy egg. You can see why this dish is a favorite amongst all!

Instructor: Jess Toliver, Jess Delicious

Japanese Cooking: Family Recipes

Wednesday, May 31 | 5:30-7 p.m. | Virtual | Free

Growing up in rural Japan, Koshiki Smith’s food was always local, seasonal, and made from scratch. The quality of each ingredient was essential, and her mother cooked everything with care and the mottainai (no waste) philosophy. Today, Koshiki will share one of her childhood dinners, featuring Maze-Gohan (dirty rice cooked in donabe), chicken or salmon teriyaki, and spinach with sesame sauce.

Instructor: Koshiki Smith, The Japanese Kitchen

POTLIKKER AND SMOKE

Saturday, June 10 | 11 a.m.-12:30 p.m. | East 7th | $20/$15 members

In this country, so many cultures have collided and coalesced to create what we think of as American cuisine. Nevertheless, it is our enslaved ancestors of African and Indigenous descent that are often mistakenly excluded as forefathers of American food and culture. Not only did they master the art of smoking foods, but it was through their ingenuity that they took to stewing vegetables, concentrating the essential vitamins and nutrients to create what we know today as Potlikker: a delicious, invigorating and sustaining tonic for the body. Such sustainable practices should be revered, as they teach us how to maximize flavors and minimize waste while also being cost-effective.

In this cooking class, we will explore ancestral principles for cooking a delicious plant-based meal. The menu will include Smoked Mushroom Flatbread with Creamy Garlic Seed Spread, Wild Herbs & Spring Vegetables; Potlikker Stewed Wild Greens; Smoked Spirit-Infused Grilled Fruit Cobbler (seasonal); and Fruit-Infused Aqua.

Instructor: Lachelle Cunningham, Healthy Roots Institute

BOARD INFORMATION SESSION

Tuesday, June 27 | 5:45-6:15 p.m. | Virtual |Free

Mississippi Market Co-op’s board of directors is seeking candidates to run in the 2023 election. The board determines the long-range vision for the co-op, provides financial oversight, and sets policies to guide the general manager in achieving our strategic priorities. Learn more about the board and the process of applying at this 30-minute informational session. Directors will speak about their experiences and answer questions.