Winter 2023

co-op buzz

Welcome New Board Members

Thank you to everyone who voted in our 2022 board election — your participation is greatly valued. Member-owners elected Sophia Yohannes-Smadi and Jon Olson to serve on the board. We look forward to their valuable insight in guiding the future of our co-op!

LIME RENEWAL

A reminder to all LIME memberowners: Please renew your eligibility in the program between Jan. 3 and Feb. 3, 2023, to ensure uninterrupted discounts. To renew your LIME eligibility, please bring a photo ID and your income-based financial assistance program card or letter to the co-op. If you have questions, ask your cashier what documentation is needed to complete the renewal process.

Thanks for supporting your co-op! Enjoy $5 off your next purchase of $50 or more. Simply show this coupon at the register (printed or on your mobile device) to redeem.

Offer valid at all three Mississippi Market Co-op locations from Jan. 12-17, 2023. One-time use only.

MESSAGE FROM THE BOARD

AMY HANG

Development Committee

Member, DEI Committee Member

DANIEL RAMOS HAAZ

Treasurer, Finance Committee Member

DEVONA

was honored last March by the board’s invitation to fill the remaining term of a director who had resigned — and again in October by being re-elected for another term. Direct involvement over the past eight months has reignited my passion for our co-op and our seven operating principles:

• Voluntary and Open Membership

• Democratic Member Control

• Member Economic Participation

• Autonomy and Independence

WELLS

Vice President, Development Committee Member

MOLLY PHIPPS

President, Recruitment Committee Member, DEI Committee Member

NOEL NIX

Recruitment Committee

Member, DEI Committee Member

SOPHIA YOHANNES-SMADI

New Board Member

• Education, Training and Information

• Cooperation Among Cooperatives

• Concern for Community

Belief in these principles and the board’s role in staying connected to them motivated me to become a candidate in last fall’s board election. Thank you to members who participated in the annual meeting and voted, and a sincere welcome to my fellow new board member Sophia Yohannes-Smadi.

A fresh start in 2023 brings renewed hope and opportunity for our co-op. We already see activity in our stores finding a “new normal” after three tough years created by COVID-19. Shoppers are finding their way back to our stores in increasing numbers. I often see familiar faces there (mainly Selby/Dale, as I live in that neighborhood.) At a calmer, less harried pace, folks are enjoying the sights and smells of food shopping once again.

Operationally, this new normal opens the door for stability that will allow General Manger Catherine Downey and her excellent staff to be proactive versus the reactionary mode in which they performed through the pandemic. We can now get back to focusing on our future and all the good we do in our community.

Please review our website’s “Community” section, and you’ll be proud of our partnerships, donations, Positive Change Program, and food justice efforts. As members who shop, you allow us to accomplish these things. So spread the word about Mississippi Market! Tell the story of how our market is a hero…your hero…and how membership just feels good.

My fellow board members and I are excited about our future — and you can be, too!

JON OLSON, Secretary

Jon Olson holds a B.A. in Organizational Leadership. He works for Anoka Ramsey Community College and Anoka Technical College as a Director of Training.

THE WEST 7 TH BIPOC ARTIST GALLERY

West 7th store continues this quarter with a new local artist, Broderick Poole. Shoppers can purchase Broderick’s originals, prints, postcards or apparel at the register, with 100% of the proceeds going directly to the artist through March.

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

BRODERICK POOLE

I am a visual artist specializing in acrylic paintings on canvas and handcrafted patchwork sewn on all types of apparel. I also have graphic design, web design, screen printing and apparel design skills. Born and raised in the Rondo community in St. Paul, I started creating and expressing myself with artwork in second grade. My art is an expression of my environment. I love designing images of Minnesota landmarks, landscapes and iconic Minnesotans. I also have collections of the historic Rondo neighborhood and Black art.

I’m now getting custom orders for art and apparel from the governor’s residence, NFL players, NBA players, Grammy award-winning artists, and Emmy and academy award winners, but my greatest joy as an artist is being able to teach the youth across the Twin Cities and especially in the neighborhood where I grew up and still live.

You can find my art and apparel at vintagepooleart.com, or follow me @vintagepooleart on Instagram and Facebook.

Broderick Poole is a Twin Cities-based visual artist specializing in custom, handcrafted art. He’s been creating artwork for over 25 years and teaching the youth in the neighborhood he grew up in for the past several years. Broderick merges his acrylic painting and drawing skills with his graphic design degree in his work. Learning screen printing and sewing before the age of 18 introduced another element, extending the range of his talent in his fashion line, Vintage Poole Boy, where he creates artwork that educates and inspires culture.

Join Broderick at our upcoming youth art class! Learn more on pg. 22.

5-in g redient BUDGET-FRIENDLY MEALS

CHICKEN SAUSAGE WITH ORZO

INGREDIENTS:

3 Italian-style chicken sausages, sliced

1 cup orzo

3 cloves garlic, minced

2 cups chicken broth

3 oz. fresh spinach

INSTRUCTIONS:

1. Heat oil in a large nonstick skillet over medium-high heat. Add sausages and cook for 2 minutes per side until browned.

2. Add garlic and orzo and stir for 1-2 minutes until garlic is fragrant.

3. Add broth and season with salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for approximately 15 minutes, until liquid has been absorbed and orzo is cooked, stirring every few minutes.

4. Turn off heat and toss with spinach.

COCONUT PUMPKIN SOUP

INGREDIENTS:

2 Tbsp. red curry paste

32 oz. vegetable broth

2 15 oz. cans pumpkin purée

13.5 oz. can coconut milk

1 large red chili pepper, diced

INSTRUCTIONS:

1. Over medium heat, cook the curry paste in a large saucepan for 1-2 minutes. Add broth and pumpkin and stir.

2. Cook for about 5 minutes, stirring occasionally. Add coconut milk and cook for an additional 3 minutes.

3. Ladle into bowls and garnish with red chilis.

TURKEY GNOCCHI SKILLET

INGREDIENTS:

1 lb. ground turkey

16 oz. potato gnocchi

5 cups cubed butternut squash

2 cups coconut milk

1 bunch kale, chopped with ribs removed

INSTRUCTIONS:

1. Cook the gnocchi according to package instructions.

2. Heat skillet over medium heat. Add the butternut squash and half of the coconut milk to the pan and cover. Cook over medium-low heat for about 8-10 minutes, until the butternut squash is cooked, and remove from heat.

3. Add butternut squash mixture to a blender and the remaining half of the coconut milk — season with salt and pepper as desired. Blend until creamy, and set aside.

4. Add the turkey to the skillet and brown over medium heat. Add gnocchi and kale once browned and sauté together for 4-5 minutes.

5. Add the butternut squash mixture. Cook for 1-2 minutes. Remove the skillet from heat and serve.

BOOK RECOMMENDATIONS

FROM DR. ARTIKA TYNER

LEADERS ARE READERS

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.

AYA: AN ANTHOLOGY OF RACIAL JUSTICE, HEALING AND THE BLACK EXPERIENCE

St. Paul Youth Authors • Aya is an anthology produced by Black Minnesota voices. Youth and community activists shared their reflections on justice and healing.

Recommended because:

History has shown us that young people have been at the forefront of social change movements. These youth are creating a pathway to building a more just and inclusive society.

BEE LOVE (CAN BE HARD)

Alan Page and Kamie Page • This delightfully readable story about overcoming your fears was written by former Minnesota Supreme Court Justice and Minnesota Vikings Hall of Famer Alan Page, and his daughter, Kamie Page, an educator.

Recommended because:

It provides a blueprint for overcoming fears and finding the faith to engage in community-building.

BLACK BOY, BLACK BOY

Crown Shepherd • A melodic mantra with a powerful message: Black boys can be a doctor, a judge, the president . . . anything they want to be!

Recommended because: It inspires Black youth to see their limitless potential and dream big.

GUMBO JOY

Robert Dixon, Jr. • Gumbo is meant to be shared with the masses. It brings families and communities together. You smell love and embrace what is good in the world when you cook gumbo.

Recommended because: It demonstrates how food can bring people together across cultures to create unity and hope for the future.

JUSTICE MAKES A DIFFERENCE: THE STORY OF MISS FREEDOM FIGHTER, ESQUIRE

Artika R. Tyner and Jacklyn Milton • Through conversations with her grandma and their shared love of books, Justice learns about important women and men throughout history who changed the world: Ella Baker, Shirley Chisholm, Charles Hamilton Houston, Dr. Wangari Maathai, Paul Robeson, and Ida B. Wells.

Recommended because:

It teaches an important lesson that you make a difference no matter your age, background, or experience. It is a reminder that when we see a problem, we can create a solution.

Planting People Growing Justice Leadership Institute (PPGJLI) is excited to partner with Mississippi Market Co-op to provide a quarterly reading list that supports community-building. Led by Dr. Artika, PPGJLI’s goal is to encourage and empower the Saint Paul community to discover the leader within and engage in multicultural education and dialogue. Through arts and humanities-based community development programs, PPGJLI inspires all ages to view themselves as leaders who can address their challenges, pursue their dreams and promote social and racial justice.

BLACK HISTORY MONTH • Round up to support Planting People Growing Justice Leadership Institute during the month of February. With your donations, we will help students find joy in reading and discover their leadership potential. Learn more on pg. 21.

Meet Velma Rentmeester

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

I’ve been at Mississippi Market for over seven years now. I started as a part-time Produce Stocker at Selby in 2015 and transferred to East as a full-time Wellness/Grocery Stocker in 2018. Since then, I’ve transitioned to Wellness buying and, more recently, managing. I think it was inevitable that I would end up at a co-op; I went to a K-8 community school where there were tables instead of desks, we called our teachers by their first names, there weren’t locks on the lockers, we didn’t have letter grades, and when the weather permitted there were usually two recess periods. It was instilled in me that through cooperation, we can all be better together.

What do you love about your job?

There is great energy from interactions with coworkers, customers, vendors, delivery drivers, and everyone else! We are truly quite a slice of so many different backgrounds, cultures and gender identities. The co-op is an open and safe space where we can be authentic. As a manager, I love how I can help foster people to think and grow in new ways.

How are your personal values reflected in your work?

I’m an open, honest, and empathetic person. I believe these qualities have helped shape my interactions at work and saturate my everyday life. For me, they are the foundation of collaboration.

What do you like to do during your free time?

I like to watch films (mostly at the Trylon Cinema where I volunteer), read books, go on walks, attend concerts, shop for vinyl, travel, roast coffee, cook, garden, snuggle with my cat, and hang out with family and friends. More recently, I have been learning how to sew and would like to play guitar.

What are some of your favorite products found at the co-op? This is predominately the only place I shop, so I could really go on and on. My top five in no particular order:

1. Featherstone Farm carrots! When I worked in Produce, I had the opportunity to visit the farm and eat a carrot fresh from the earth. It was transcendent.

2. GoMacro Macrobars; I really love all the flavors but always seem to gravitate toward “Everlasting Joy,” which is the coconut + almond butter + chocolate chip one.

3. Shiro’s earrings; I’m all about dangly earrings handcrafted from upcycled/recycled materials!

4. Tea Source Minnesota N’ice Tea; I know it’s not the typical season for iced tea, but this one is great as a hot tea, too. Or if you’re like me, iced tea can be year-round.

5. Sprout Living Epic Protein Powder; Vanilla Lucuma is my fave! Simple ingredients and tastes great.

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

Wellness Department Manager – East 7th, Selby & West 7th

PA R TNER

MOSAIC ON A STICK Q&A WITH OWNER LORI GREENE

WHEN AND WHY DID YOU OPEN MOSAIC ON A STICK?

We opened in 2004 in the Hamline-Midway neighborhood of Saint Paul. I was already a practicing mosaic artist and had a hard time finding the materials I wanted to use; I figured this was true of other artists. I also wanted to create a community space for people to come and make art regardless of their ability or experience.

WHAT SETS MOSAIC ON A STICK APART FROM OTHER BUSINESSES?

I think what makes us special is that we are a community and everyone is welcome here.

WHAT ARE SOME OF THE COMMUNITY INSTALLATIONS YOU ARE MOST PROUD OF AND WHERE ARE THEY LOCATED?

In 2020 we installed the Memorial to Survivors of Sexual Violence on Boom Island in Minneapolis. This was the first memorial of its kind in the US. This past summer, we installed two mosaic murals in Brittany’s Place, a shelter for girls who have been trafficked.

WHAT IS YOUR VISION AND/OR DREAM PROJECT(S) FOR THE NEXT FIVE YEARS?

I love building sculptures and would like to be commissioned to create several large-scale mosaic sculptures.

Join Mosaic on a Stick in creating a community art piece for February Positive Change recipient Planting People Growing Justice on Feb. 25. Learn more on pg. 23.

HOW CAN CO-OP SHOPPERS SUPPORT MOSAIC ON A STICK RIGHT NOW?

Co-op shoppers can take classes with us, purchase materials for their mosaics, or buy art or kits as gifts.

CO-OP MEMBERS get 10% off classes and 15% off materials as part of our Community Partner Program. Learn more at msmarket.coop/community-partner-program

Meet Robin Asbell

When did you start cooking? Tell us about your story with food.

My mother was a great cook who took home economics all four years of college, back when educated women were expected to prepare for running a household. My earliest memories in the kitchen were of her teaching me to bake cookies and bread. My father was a professor, and my parents loved to have students from other countries come over and make their specialties for big potluck parties. I always thought food was a great adventure.

I worked in restaurants and bakeries in high school and college, and by the time I got to graduate school I was convinced that I could change the world by cooking in a vegetarian restaurant, so that’s what I’ve been trying to do ever since.

How are your values reflected in your cooking?

I chose to drop out of graduate school years ago because I wanted to be part of a food revolution. I read Frances Moore Lappe’s Diet for a Small Planet in high school and wanted to make food lower on the food-chain that was so delicious that everybody would get on board. Over the years, I’ve learned a great deal about sustainability, the role of our food choices, and the complex reasons that change is so hard. I’m all about meeting people where they are and helping them eat well, whatever their diet style, while nudging everything in a plant-forward direction.

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

It always starts with the season, so I think about what’s going to be fresh and exciting in a certain moment in time. From there, I hope I can make people’s lives easier by giving them a method that gets a meal on the table. I often think that my role is to keep people from falling into the rut of eating the same things over and over, by putting flavorful, doable recipes out in the world. I’ve written 11 cookbooks and just keep on going!

What staples should every home chef keep in their pantry?

Extra virgin olive oil, balsamic and rice vinegars, tamari, tahini, maple syrup, and hot sauce will take you a long way. Having an assortment of dry and canned beans and grains is a must, and some canned tomatoes. Whole grain pasta and crackers come in handy. Peanut butter and jam are always good to have. Basic dried herbs and spices like thyme, cumin, chipotle and turmeric are a good start to a collection.

What is your favorite go-to recipe?

I’m big on improvising veggie-drawer soups to use up produce that is hanging around, or making an easy veggie fried rice with leftover grains.

COOK ALONGSIDE ROBIN IN HER GREAT GLOBAL GREENS CLASS IN MARCH! See details on p. 22.

Instructor Profile

WALNUT CHILI STUFFED SWEET POTATOES AND NACHO SAUCE

INGREDIENTS:

4 small sweet potatoes (14 oz. each), scrubbed

2 tsp. extra virgin olive oil, divided

1 cup onion, chopped

1 1/2 cups walnuts, finely chopped

1 large red or green jalapeño, finely chopped

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. salt

1 cup tomato sauce

1/4 cup water

SAUCE INGREDIENTS:

1/2 cup raw cashews

3/4 cup unsweetened non-dairy milk

1 clove garlic, chopped

3 Tbsp. nutritional yeast

1/2 tsp. salt

1 Tbsp. red miso

2 Tbsp. arrowroot powder

2 Tbsp. canola or avocado oil

1 tsp. lemon juice

1/8 tsp. turmeric

1/2 tsp. chipotle powder

2 large scallions, chopped

This is really two recipes, and if you want to make the chili-stuffed sweet potatoes and top with chopped avocado, you can skip making the sauce, or you can just make nacho sauce and serve it with chips or over veggies. Using finely chopped walnuts instead of ground beef gives you a meaty texture, along with fiber, good fats and protein. The thick chili and the tender sweet potato are a perfect pairing, and the creamy, spicy sauce makes it deluxe.

INSTRUCTIONS:

1 2 3 4 5

Preheat the oven to 400° F. Place the sweet potatoes on a sheet pan, slash the skin of each potato once lengthwise, drizzle with 1 tsp. of the olive oil, and rub to coat.

Roast for about 50 minutes, until tender when pierced with a paring knife. Let cool on a rack until cool enough to handle. While the sweet potatoes bake, make the chili and sauce.

In a large skillet, warm the remaining olive oil over medium heat, and add the onions. Stir and cook until softened, about 5 minutes. Add the chopped walnuts and stir, then add the jalapeño, cumin, chili powder and salt. Stir for 5 minutes to soften the walnuts. Add the tomato sauce and water and bring to a boil, then reduce to simmer until thick, about 2 minutes. Reserve.

SAUCE INSTRUCTIONS:

1 2 3

Soak raw cashews for 3 hours at room temperature or overnight in the refrigerator.

In a blender, combine the soaked and drained cashews, non-dairy milk, garlic, nutritional yeast, salt, miso, arrowroot, oil, lemon juice, turmeric and chipotle powder. Secure the lid of the blender and blend until very smooth, scraping down as needed.

Pour into a small pot and place over medium heat, whisking until the mixture comes to a boil, then reduce and stir while simmering for a minute. Take off the heat and keep warm.

ASSEMBLE!

Place each sweet potato on a dinner plate and cut in half lengthwise, leaving the bottom skin intact. Open the potato and run your knife through the flesh in a crosshatch pattern to coarsely chop it. Top with a heaping half cup of the chili mixture and a heaping 1/4 cup of the nacho sauce. Top with scallions and serve.

10 STAFF

FAVORITES TO TRY IN THE NEW YEAR

BULK TIERRA FARMS ORGANIC DRIED MANGO

The next best thing to fresh mango! These are naturally sweet and very satisfying. A great snack!

Leah, Director of Marketing

TONY’S CHOCOLONEY CHOCOLATE BARS

Delicious and ethically sourced chocolate make for a fantastic combo. This is sweet, creamy chocolate that just melts in your mouth, and is great as a snack or to use in desserts. It’s disheartening when we live in a world where “slave-free” is a unique selling point for chocolate, but I’m extremely glad that this product is. I’m grateful this company is putting in the effort to do it right because it tastes as good as it sounds.

THOUSAND HILLS CHUCK ROAST

Chuck is a versatile cut of meat, which can be used in soups and stews as well as making a lovely pot roast. Slow cooked or in an Instant Pot, it makes for easy meal preparation and can pair with many seasonings and side vegetables!

Paul, Central Kitchen

EAST WIND PEANUT BUTTER

Once you taste this peanut butter, no other will compare! It is so delicious, comes in a glass jar you can reuse, and is cooperatively produced!

Katie, Community & Event Coordinator

COCOJUNE COCONUT YOGURT

Non-dairy products can be complicated by food science to get the desired texture/thickness. But Cocojune yogurt is rich, creamy and ultra-smooth, with active cultures and simple, organic ingredients. The plain unsweetened is thick enough to use as a sour cream, if you want. The packaging is paperboard cups with a foil lid to have a net-zero plastic footprint and they are working on making their packaging compostable.

Graham, Selby Grocery

BABA’S HUMMUS

It is creamy and delicious and gives me a great protein boost. I like to mix it with some Fage 0% Fat Greek Yogurt to lighten it up. I enjoy it on Blue Diamond Hint of Salt Nut Thins or with carrot or bell pepper slices.

Gail, Senior Advisor

CHIYA CHAI

This is my all-time favorite chai! It’s made with simple ingredients and has less sugar than other chai concentrates I’ve found. My go-to is ½ cup Original Masala chai + ½ cup milk over ice. Use any milk you’d like and try it hot, too!

Jamie, Communication Specialist

PRANAROM HEAVY HEAD RESCUE ROLLER

One of my favorite ways to get rid of a headache or stop one. It’s a blend of high-grade essential oils with a roller ball that’s super easy to apply and convenient to carry in a bag or a pocket. I usually apply it to my temples and sometimes to my forehead. I’ve found that it works especially well on tension headaches.

Velma, Wellness Department Manager

RED LAKE NATION WALLEYE

I don’t eat much fish, but this is one of my favorite items at the co-op. It’s wild-caught, it’s the state fish of Minnesota, and it’s caught by the Red Lake Band of Ojibwe. A win, win, win in my eyes.

Christian, West 7th Meat & Seafood

PACHA SOAP

Probably my most-purchased wellness item is our Pacha soap bars. I LOVE them. I love the zero waste. I love the company. I love the different scents, especially the seasonal and special editions. My most favorite is the Pachafetti soap bar that uses the end scraps from the other soaps to truly create a zero-waste soap bar!

Ellie, East 7th Front End Manager

WE WANT TO HEAR FROM YOU! Tell us your favorite item from the co-op and why you love it for a chance to be featured on our new “member favorite” signs. Submit your recommendation and member-owner number to:

info@msmarket.coop

Jan. 10 is National Houseplant Day, and with good reason — with their lush green leaves and natural beauty, houseplants breathe life into the cold, dark and dreary winter days. Houseplants can help ease stress, boost feelings of focus and productivity, and brighten your mood. Whether you’re a beginner or a seasoned plant parent, you can shop a variety of plants at our winter houseplant sale!

PLANT SELECTION

Choose plants that will do well in your home or office environment. Keep in mind: What kind of light do you have? Is your space drafty or cold?

What kind of time do you have to care for the plant?

LIGHTING

Plants need light to photosynthesize — the process of converting light, in combination with water and oxygen, into the energy they need to grow. Too little light can cause plants to lose their color, become leggy, and keep them from producing flowers. Too much light might scorch the leaves. Generally, flowering plants need around 14 hours a day of light and foliage needs around 12.

LOW-LIGHT PLANTS north-facing window

• Dracaena

• English Ivy

• Pothos

• Philodendron

• Snake Plants

• Peace Lily

• Zamioculcas

MODERATE-LIGHT PLANTS

east-facing window or indirect light of a west-facing window

• Norfolk Pine

• Fiddle Leaf Fig

• Spider Plants

• Hoya

• Alocasia

• Monstera

• Peperomia

• Jade

• Croton

• Christmas Cactus

• African Violets

PLANT CARE TIPS

WATERING AND FERTILIZING

HIGH-LIGHT PLANTS

south- or southwest-facing window

• Cacti

• Succulents

• Flowering plants like Kalanchoe

• Gardenia

• Jasmine

• Poinsettias

• Caladium

• Orchids

• Water the soil at the base of the plant and avoid watering the leaves. Ensure your pot drains well and avoid letting the pot stand in water, which can cause the roots to rot.

• Fertilize plants when they are actively growing and dilute fertilizer to half-strength.

PREVENTING PESTS

• Select plants that will do well in your home. The right environment will help keep them less vulnerable to pests and disease.

• Examine your plants regularly and keep the soil surface free of dead leaves or flowers. Prune out dead branches and stems.

• Keep the leaves dust-free by wiping them down with a soft cloth or rinsing them with a shower. Never use leaf-shine products.

• If you find pests in your plants, isolate the plant to keep them from spreading. Most common pests can be managed with nonchemical solutions, such as sticky traps, repotting, and wiping or removing pests from leaves with cotton swabs or tweezers.

REPOTTING

• Repot your plant when the roots grow out of the drainage holes. Choose a new container two inches larger in diameter than the original.

• Use new, sterile soil when repotting. Never pot indoor plants using soil from the garden, which can introduce pests.

Four Sigmatic Organic Vanilla Plant-Based Protein Powder

A smooth and great-tasting protein powder with 18g of plant protein from hemp, pumpkin, chia, coconut and peas, seven functional mushrooms and adaptogens, organic vanilla, and no grains, gums or stevia. Add to pancake batter, protein shakes and smoothies!

Garden of Life Shelf-Stable Probiotics

Support immune system and digestive health with 50 billion CFU live probiotic cultures and whole food prebiotic fiber to promote the growth of good bacteria. With no refrigeration necessary, these are ideal for travel!

Garden of Life Magnesium Pre & Probiotic Gummies

These raspberry-flavored gummies have pre- and probiotics and 400mg of magnesium to help relieve stress, improve sleep, and support recovery. They’re also gluten-free, vegan and kosher with no added sugar.

Good Day Chocolate

Made with real, fair-trade chocolate and colored with fruit and veggie extracts, Good Day Chocolate combines the power of supplements with a sweet treat. Available in Sleep, Energy, and Calm formulas that are fast-absorbing thanks to the melting chocolate!

Nordic Naturals Ultimate Omega

These easy-to-take fish oil softgels provide 1280mg of Omega-3s for immunity, brain and heart support — without the fishy aftertaste. There’s also an algae-based alternative for vegans and vegetarians, with 715mg of plant-based Omega-3s.

SmartyPants Organics Kids Complete Multivitamin

Each gummy delivers vegetarian Omega-3s and 14 essential nutrients, including vitamin D3, B-vitamins and zinc. They are also an excellent source of vitamins A, C, D, E, B6, B12, folate, biotin and iodine, all in one delicious formula kids love.

Vital Proteins Unflavored Collagen Peptides

This collagen supplement is easily digested and soluble in hot or cold liquids like coffee, smoothies, water and dressings. Each serving contains 20g of collagen, plus hyaluronic acid and vitamin C, to support healthy hair, skin, nails and joints.

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!

January Recipient: TC Food Justice

Rescuing food to increase food access and reduce waste

TC Food Justice picks up fresh food that would otherwise be wasted and delivers it to hunger-relief organizations around the Twin Cities. TCFJ seeks to improve food insecure individuals’ access to fresh, nutritious food by “rescuing” food while also reducing the amount of food wasted.

January donations will be used to support an upgrade in software to manage volunteers, donations and deliveries and expand their program operations further into St. Paul.

February

Recipient:

Planting People Growing Justice

Leadership Institute

Planting seeds of social change

PPGJLI was founded in the Rondo community as a direct response to addressing the literacy gap and ending the school-to-prison pipeline. PPGJLI engages youth at an early age in antiracist education and dialogue, leadership development, and multicultural books. By introducing these early in a child’s development, the program aims not only to create success for all children but also to plant the seeds of educational and learning opportunities.

February donations are used to purchase and distribute diverse books with positive messaging and relatable characters and facilitate multicultural education and dialogue in classrooms.

March Recipient: Minnesota FoodShare

March Campaign

Providing fresh, healthful foods for our five Saint Paul food shelves

Each year, Mississippi Market participates in the Minnesota FoodShare March Campaign, which provides food, funds and educational materials to nearly 300 food shelves.

In March, 100% of donations will directly support our five Saint Paul-based food shelf partners, including Hallie Q. Brown Community Center, Keystone Community Services, Interfaith Action’s Department of Indian Work, Neighborhood House, and Merrick Community Services.

Your donations and generosity will increase community food access in the neighborhoods we serve. Please join us in the fight against hunger!

WINTER CLASSES AND EVENTS AT THE CO-OP

This winter, 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!

JANUARY CLASSES FEBRUARY CLASSES

BUDGET SHOPPING IN THE NEW YEAR

Wednesday, Jan. 18 | 5:30 - 6:30 p.m. | Virtual | Free

Start your new year by learning how to shop for delicious local, healthful foods without breaking the bank. Join us for a mini virtual tour of the co-op, learn tips to minimize waste and maximize savings in your meal planning and shopping, and gain insight into saving with coupons, deals and membership at the co-op. If you are a new member or new to shopping at the co-op, this class is a great starting point to help address any questions you might have!

Instructor: Katie Marty, Mississippi Market

STARTING SEEDS INDOORS AND WINTER SOWING

Thursday, Jan. 26 | 5:30 -7:30 p.m. | West 7th | $12/$10 members

Get ready to plant your vegetable garden this spring! We’ll discuss the equipment needed, best practices for successful seed starting, timing, and how to care for your seeds as they grow. Free seed starting trays and winter sowing starter kits will be available for participants to take home.

Instructor: Maureen Hark, Mississippi Market

WINTER WELLNESS: IMMUNE HACKING 101

Saturday, Jan. 28 | 12-2 p.m. | East 7th| $50/$45 members

With a worldwide pandemic, it’s hard not to feel like we are constantly threatened by illness. Understanding how to strengthen our immune systems is an important first step to improving our health and ability to fight disease. In this session, we will hack into our immune systems and explore the different herbs and foods that can have an amazing impact on boosting your immune system and overall health. Eva will demonstrate recipes for infused honey, turmeric paste, and dried tea that you can take home and Lachelle will share healing plant-based recipes, including a curry, herbed brown rice, and garlic bread.

Instructors: Lachelle Cunningham and Eva Garrett, Natural Roots Wellness

SPA NIGHT

Thursday, Feb. 9 | 6-8 p.m. | West 7th | $20/$15 members

We’re turning our classroom into a pampering and rejuvenating experience just for you! Join us for an evening of self-care, skincare consultations, facials, DIY beauty care, and more with a few of our favorite vendors. We’ll serve up some of our favorite snacks and beverages, give away gift bags, and treat you to a fun evening!

Instructors: Pranarom, Aura Cacia and evanhealy

BUDGET COOKING: BRAISED CARROT BOWLS

Thursday, Feb. 16 | 5:30-6:30 p.m. | Virtual | Free

This virtual Budget Cooking class features a delicious, braised carrot grain bowl with spiced chicken thighs 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

GARDEN PLANNING: SPRING INTO SUMMER

Wednesday, Feb. 22 | 6:30-8 p.m. | Virtual | Free

Join your local co-op and Master Gardeners to kickstart gardening season! Learn about how to wake up your garden in this class, with information about what to do for your garden and landscape between March and August.

Instructors: Ramsey County Master Gardeners

MARCH CLASSES

CREATIVE CHARACTERS: YOUTH ART CLASS

Saturday, March 4 | 12-2 p.m. | West 7th | $25/$20 members

In this class, youth can let their imaginations run wild in creating a self or fictional character, using a variety of fabric materials to design a custom outfit and accessories on construction paper. All supplies will be provided. Ideal for ages 6-12.

Instructor: Broderick Poole, Featured Artist in our West 7th BIPOC Artist Gallery

HIMALAYAN COOKING: NEPALI MOMOS

Thursday, March 16 | 6-8 p.m. | East 7th | $35/$30 members

Learn to make momos, a popular Nepali dumpling that can be made with meat or vegetarian fillings. Perfect the art of folding momos and enjoy them at the end of class with sauce. Class includes a plate of momos and momo sauce.

Instructor: Ishwari Rajak, Ishu’s Himalayan Foods

GREAT GLOBAL GREENS

Tuesday, March 21 | 5:30-7:30 p.m. | Virtual | Free

When we resolve to eat more healthfully, it usually includes adding more leafy greens to our lives. Luckily, every culture and cuisine has ways of preparing greens that use the flavors of hearty greens with spices and seasonings for time-tested favorites. Kale, collards, chard and spinach are packed with nutrients, and each has a different flavor and texture. Sample four flavor-packed ways to add more green to your week with Tuscan “Sausage” and Kale Cavatappi, Indian Saag “Paneer” with Tofu, Nouvelle Green Soup with Toasted Almond Garnish, and Jamaican Collard Rundown with Plantains.

Instructor: Robin Asbell

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

EVENTS

WAYS TO SAVE FAIR

Saturday, Jan. 14 | 11 a.m.-1 p.m. | East 7th | Free

Free Samples | Budget Tours | Cooking Demos | Special Savings | Enter

to Win a Cart of Groceries

Join us for a special event to learn more about all the ways to save when you shop at the co-op. Take a tour with a SNAP educator, watch a budget-recipe cooking demo by East Side Table, enter to win a grocery cart filled with Field Day products, sample some of our favorite low-cost items, and leave with recipes and resources to continue your savings journey. As an added bonus, if you join the co-op as a LIME member-owner at the event, you’ll receive a $5 voucher to spend!

BLACK HISTORY MONTH COMMUNITY ART PROJECT

Saturday, Feb. 25 | 12-3 p.m. | East 7th | Free

Join local Community Partner Mosaic on a Stick for a group mosaicmaking project. We will be creating a mosaic for our February Positive Change partner, Planting People Growing Justice, who will proudly display it in their space. The piece will be justice themed and be a celebration of joy, art and community during Black History Month. Donations to support the project will be accepted at time of registration.

WOMEN’S HISTORY MONTH SAMPLING FAIR

Saturday, March 11 | 11 a.m.-1 p.m. | Selby | Free

Support and meet thriving women-owned food businesses while sampling and shopping limited-time-only sales on their delicious products.

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

PLEASE RECYCLE

This paper was locally milled in MN

msmarket.coop | @msmarketcoop