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THE MEDLEY is published quarterly to provide up-to-date information on Mississippi Market, the cooperative movement, healthful food, nutrition and local community. Digital copies can be seen online at 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



EDITOR Matt Frank

PROOFREADER Sid Korpi/Proof Positive


PRINTING Modern Press

THREE DOLLAR COMMUNITY DINNERS UPCOMING DINNER DATES Every fourth Thursday, July–September July 26 | Aug. 23 | Sept. 27 5:00–8:00 p.m. • East 7th store


* See page 16 for additional details.

YOUR BOARD OF DIRECTORS 651.310.9475 | PRESIDENT Debbie Brown VICE PRESIDENT Heather Haynes TREASURER Stephen Streng

BOARD MEMBERS Kate Armstrong Roy Berger Camille Bryant Diana Chaman Katie Colón

SECRETARY Hlee Vang 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 On the cover: Chicken Shawarma Bowls, Photo credit: Amanda Paa, Heartbeet Kitchen.

©2018 Mississippi Market Co-op






co-op buzz Check out our Refreshed Website We’ve completely overhauled our website! Since late last year, we’ve been working with local technology agency Clockwork to design a brand-new website. Their commitment to humancentered Web design, along with their efforts to expand opportunities within the Twin Cities tech sector for underrepresented people, including women, people of color, people with disabilities, and the LGBTQ community, perfectly align with our cooperative values. The result of this six-month collaborative partnership is our

brand-new, refreshed digital home! Utilizing a mobile-first design with enhanced graphics and improved navigation, our new website is quicker and easier to search than ever before — stay up-to-date on co-op sales and weekly deli menus, register for upcoming classes and events, apply for job openings, view fresh recipes, and more. A huge thanks to everyone on the Clockwork team for all their hard work!

Reminder: Electronic Member Discounts As of July 1, Mississippi Market members now have access to quarterly electronic discounts. The move from paper coupons to electronic discounts occurred in response to one of the co-op’s most commonly received requests from you, our valued members. Instead of receiving printed member coupons in each issue of The Medley, quarterly electronic discounts are now available at the register when you shop — no need to clip or print coupons; they’ll be here waiting for you! Electronic discounts are valid during the three-month period in which each quarterly Medley is published. They may be used once during each three-month period and are good for 10 percent off one purchase of your choosing, up to a maximum of $25 off. Since they are associated with your member number, cashiers will receive a prompt to remind you if one has not been used toward the end of each quarter.

Co-op Farm Tour Visit 30 urban and rural farms on Saturday, July 14, 10:00 a.m.–4:00 p.m. See page 6 for additional details.

National Night Out — Supported by your Co-op! This summer, gather your friends and neighbors together around good food and community during National Night Out on Tuesday, Aug. 7. Mississippi Market will once again be supporting your Saint Paul neighborhood gatherings with delicious, healthful, local food. Beginning July 1, $30 Mississippi Market gift cards will be available at Customer Service for registered National Night Out gatherings on a first-come, first-served basis.

Upcoming Holiday Hours Independence Day — Wednesday, July 4 Open holiday hours, 7:30 a.m.–6:00 p.m. Labor Day — Monday, Sept. 3 Open regular store hours



& CELEBRATION Featuring local chef, Yia Vang of Union Kitchen THURSDAY, OCT. 25 | 5:30–8:30 P.M. | MIDPOINTE EVENT CENTER, 415 PASCAL ST. N THE MEDLEY | 3


Welcome to The Medley! WELCOME TO OUR UPDATED MEMBER no longer need to clip and carry paper coupons. NEWSLETTER, THE MEDLEY! Our new quarterly We’ve made one small change since we announced publication schedule aligns better with the seasons this back in April—because of feedback received and has stimulated us to make other changes as about the inconvenience of restricting discount use well. We’ve switched to a higher-quality paper on Senior Thursdays, we’ve decided that senior and enhanced printing process that really makes co-op members may use their electronic discounts each issue’s stories jump off the page. We’ve also doubled the number of pages per issue, meaning you’ll find You’ll find twice as many compelling articles about twice as many compelling articles about our local products, producers, and community our local products, producers, and partners. community partners. The expanded page count allows for new features in each issue, like staff profiles, and more recipes, too. I’m especially excited to share any day of the week. We also heard from members more recipes—like many of you, I’m always who are unhappy with the discount changes. looking for new ways to use familiar foods and We believe that making the discount coupons the numerous new ones on our co-op’s shelves. electronic, which is something many members have asked for, will make them more accessible, easier to use and thus increase their redemption. Of course, it’s also important for us to have As we examined the matter, it became clear that a compelling online presence. I hope you’ve we needed to make these changes to ensure our had a chance to check out our brand-new, member discount program remains sustainable. refreshed website, which launched publicly on May 23. No need to sit at your laptop to do so—we’ve redesigned it to be even more One thing that isn’t changing is our commitment mobile-friendly. Just whip out that small computer to serving community. Mississippi Market is a in your pocket that doubles as a phone to food co-op that is open to everyone. We quickly access our locations and hours, the empower our diverse communities latest sales and weekly deli menus, upcoming to be healthy, make choices co-op classes, job opportunities, and more. that help sustain our planet, and create a more just local economy. Thank you for In tandem with this issue, we’ve made the switch joining us along the way! to electronic member discounts, meaning you’ll



Meet Brigitte Matiatos WEST 7TH PRODUCE LEAD

GET TO KNOW YOUR CO-OP FAMILY As a community-owned and cooperatively operated business, co-op employees are among Mississippi Market’s greatest assets. Our friendly, dedicated staff possess a wealth of knowledge. They work diligently to provide you with access to the freshest, healthiest foods and the safest, most effective personal health and beauty care products available. Our three stores and Central Kitchen employ over 200 people from our surrounding local communities. We wouldn’t be here without them!

How long have you been working at the co-op, and what brought you here originally? I’ve been with the co-op for about three-and-a-half years now. I grew up in the Cathedral Hill neighborhood of Saint Paul near Mississippi Market’s Selby store. Its produce selection and quality were like nothing I’d ever seen before in a grocery store. From then on, I knew I needed to get involved! What is the most rewarding part of your job? The most rewarding part of my job is knowing that I’m selling something that is vital to the community, while providing education regarding the local food systems that allow our products to get from the fields into the homes of our members and shoppers.


What differentiates your role at the co-op from other jobs you’ve had in the past? The connections I’ve made with the people in my community and my coworkers surpass what I’ve experienced anywhere else I’ve worked! The atmosphere can be relaxed and casual but challenging at the same time. All of this keeps me going throughout the week! What do you love most about working in produce? Creating attractive produce displays, sampling new products in-store for our shoppers and staff, and the winter citrus season! What are your favorite local produce items during the summer? Organic local salads and melons — the locally grown organic watermelon and cantaloupe we receive from Wheatfield Hill Organics, a fifth-generation family farm in Durand, Wis., are amazing! THE MEDLEY | 5

Every summer, Mississippi Market partners with a dozen other Twin Cities-area food co-ops to host the Co-op Farm Tour. The tour is proudly sponsored by local food co-ops, whose shoppers, members, and staff cooperatively bolster our regional food economy while directly supporting local farmers, growers, and makers. At this annual showcase event, you can explore local farms as they open their doors for a full day of fun, learning, and discovery. Enjoy the warm weather on Saturday, July 14, while meeting the people and places behind some of your favorite local foods available at the co-op.

MEET YOUR LOCAL FARMERS Visit 30 urban and rural farms SATURDAY, JULY 14 | 10:00 A.M.–4:00 P.M. LEARN MORE AT COOPFARMTOUR.COM This year’s tour is bigger and better than ever before, featuring 30 urban and rural farms and exciting new activities, including yoga on the farm, blueberry-picking contests, Frisbee golf, and pick-your-own flower bouquets. During this year’s tour, learn how local hops, culinary mushrooms, wildflower honey, grass-fed beef, pastured turkeys, and more are grown, made, and raised. Plus, you’ll have opportunities to learn about innovative urban agriculture practices, regenerative agriculture, aquaponics, and cooperatively brewed beer! Printed Co-op Farm Tour guides with additional information, including a map of participating farms and a full list of activities, are available for pick up at all three Mississippi Market Co-op locations. This self-guided event is free to attend; no need to register.

2018 Participating Farms Ames Farm ❤ The Beez Kneez ❤ Big River Farms/MN Food Association ❤ Bull Brook Keep ❤ Farm Farm Ferndale Market ❤ Graise Farm ❤ Growing Lots Urban Farm ❤ Hoch Orchard ❤ Hope Creamery ❤ Humble Pie Farm Little Hill Berry Farm ❤ Mighty Axe Hops & Fair State Brewing Co-op ❤ Mississippi Mushrooms Pluck Flower Farm ❤ Riverbend Farm ❤ Sacred Blossom Farm ❤ Shepherd’s Way Farm ❤ Simple Harvest Farm Spark-Y ❤ Star Prairie Trout ❤ Sweet 16 Farm ❤ TC Farm ❤ Thousand Hills Cattle Co. ❤ Turnip Rock Farm Whistling Well Farm ❤ White Pine Berry Farm ❤ Women’s Environmental Institute 6 | THE MEDLEY

JULY register at

Shop the Co-op on a Budget — East 7th store

Japanese Cooking: Bento Box — West 7th store

DIY Tofu Workshop with Hodo Soy — West 7th store

Thursday, July 12 • 6:00–7:00 p.m.

Sunday, July 22 • 1:00–3:00 p.m.

Tuesday, July 24 • 6:30–8:00 p.m.

Free (registration required)

$35/$30 members

$40/$35 members

Learn the secrets to shopping for local, healthful foods without breaking the bank. Class topics include setting a budget, our Co+op Basics program, and LIME membership. You’ll also receive co-op coupons and resources.

Bento is a Japanese lunch box with rice, protein, and vegetables. In this class, you’ll learn Bento Box cooking tips, see a demo of how to prepare it, and practice making rice balls and your very own Bento.

Make your own soymilk and a sweet silken tofu dessert, create and press your own block of tofu, and learn a few simple weeknight recipes. Students will take home fresh-made tofu, a tofu press, and small bag of organic soybeans.

INSTRUCTOR: Katie Marty, Mississippi Market

INSTRUCTOR: Kimiko Molasky

Co-op Kids’ Club — West 7th store

Making Herbal Medicine: Herb Drying and Tea Blending — East 7th store

INSTRUCTORS: Sara Kondo and Liah Williams, Hodo Soy

Sunday, July 15 • 1:00–2:00 p.m. $5/$3 members

Kids will explore healthful foods and where they come from through stories, crafts, and kid-friendly recipes they can share with their families. Kids ages 3–4, please bring an adult. INSTRUCTOR: Winona Gomez, Mississippi Market

Accumulation Strategies for Retirement — West 7th store

Monday, July 23 • 5:30–8:00 p.m. $20/$15 members

This workshop will begin with a short plant walk to identify wild, medicinal herbs. Participants will learn how to harvest, dry, and blend them to create delicious and nourishing teas at home. Class scholarships available upon request. INSTRUCTOR: Monarda Thrasher

Tuesday, July 17 • 6:00–7:00 p.m. Free (registration required)

Have you ever wondered if you’re saving enough for retirement? Join us to learn about different strategies you can utilize to put yourself in the best possible position for retiring. INSTRUCTORS: Matthew Merrick & Ben Ollila, Thrivent Financial

Countertop Fermentation: Summer Vegetables — West 7th store Saturday, July 21 • 1:00–5:00 p.m. $36/$33 members

Make bright, colorful sauerkrauts, kimchi, and other fermented vegetables to enliven your meals. Please bring one or two quart-sized jars with lids to take home your ferments. Children over 6 welcome to attend.

Cooking with Co+op Basics: Thai Larb with Sautéed Greens — West 7th store Sat., July 28 • 10:30 a.m.–12:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

This class features budget-friendly cooking techniques and a recipe that will feed a family of four for $10. Learn how to cook an adapted version of a beloved Thai dish, Thai Larb, along with a few tips for shopping the co-op on a budget. INSTRUCTORS: Katie Marty, Mississippi Market and Kim Werst, East Side Table

Meal-Planning for the Great Outdoors — East 7th store Sunday, July 29 • 1:00–3:00 p.m. $25/$20 members

Whether you’re planning a weeklong trip to the BWCA or car camping at Itasca State Park, meal-planning can be a tedious process. In this class, learn a range of easy backpacking meal recipes, along with more robust options, so that you can get back to enjoying the great outdoors. INSTRUCTOR: Ahren Grunow, Mississippi Market


Register for all classes at, call 651-690-0507, or visit our customer service desks.



Farmer to Farmer

Beyond Fair-Trade Coffee


Farmer to Farmer (FTF) is a primarily volunteer-run nonprofit that supports international peace, mutually-beneficial friendships, and cross-cultural understanding among rural farmers. A Wisconsin-based organization with deep grass roots beginnings, FTF does much more than operate a successful fair-trade coffee business. Rooted in the creation of solidarity between small groups of like-minded farmers from central Wisconsin and Latin America, FTF utilizes a social entrepreneurship business model guided by democratically-organized relationships. In doing so, they’re able to benefit, uplift, and empower small farmers while improving their communities and quality of life. FTF’s work is grounded in the belief that community-owned agriculture that is respectful of the earth remains resilient, allowing land to stay in the hands of those who live and work on it while improving the health of people and planet. FTF initially arose during the U.S. farm crises of the 1980s when American farmers were confronted with economic uncertainties more severe than any they’d seen since the Great Depression. Multiple factors contributed to the crisis, including post-World War II advances in agricultural technology, the rise of industrial-scale agriculture, mounting farm debt, and increasingly expensive equipment and land, among others. Faced with these issues, a small group of Wisconsin farmers began to organize for systemic change. Serendipitously, a group of Nicaraguan farmers traveled to Wisconsin during this time to share their experiences around forming agricultural cooperatives back home. Over time, the two groups envisioned a new way of doing business that benefited each while raising






awareness of the connections between U.S. foreign policy and its adverse economic and social impacts in Latin America. The name Farmer to Farmer is an homage to the robust relationships established between Wisconsin and Latin American farmers involved in the organization. Beginning in the 1970s, policies that incentivized the clear cutting of forests for highly-fertilized, high-yield coffee crops took hold across Latin America. These policies favored large increases in the amount of synthetic pesticides and herbicides being used, which led to soil degradation,

beneficial insect reductions, water and air pollution, and a greater push toward mechanization, among other things. Simultaneously, slash and burn agriculture became popular in tropical climates, reducing biodiversity and forests’ ability to naturally regenerate. Because of these harmful policies and practices, FTF saw a huge need to reintroduce regenerative agriculture practices to Latin American farmlands. FTF coffee is shade grown among fruit and nut trees. This helps retain water on-site while creating a cooling micro-climate, resulting in lower inputs needed, soil and water conservation, and greater environmental protection of the cloud forests where it is grown. Today, FTF mainly collaborates with Guatemalan and Honduran farmers and their families to bring ethically traded, environmentally responsible, locally roasted coffee to the Upper Midwest. FTF has established an organic Honduran

coffee cooperative to combat the commodity market’s focus on quantity over quality. This provides FTF coffee farmers with a financial contract up-front, meaning they’re never tied to ever-fluctuating commodity pricing for their beans. This also lessens the risks associated with farmers having to obtain high-interest agricultural loans to operate. Historically, FTF has paid 20-25% more to farmers than their competitors for green, shade-grown coffee. Fair-trade pricing allows farmers to make a respectable living while enabling community reinvestment through projects like the development of coffee drying sheds and water-powered turbines that assist farmers in processing their coffee beans. These community projects and the high quality of coffee being grown are strong sources of pride among FTF’s members. Know that when you purchase FTF coffee, you’re supporting a different way of doing business – one that prioritizes communities over commodities. THE MEDLEY | 9


CELEBRATE UNIQUE HMONG CULTURAL FLAVORS Hmong American farmers have been transforming the local Twin Cities food economy since arriving from Laos and Thailand over 40 years ago as political refugees during the Vietnam War. From an active presence at metro-area farmers’ markets, where local Hmong American farmers now account for more than 50 percent of all vendors selling produce, to introducing unique cultural flavors — from foods like lemongrass, Thai chili peppers, and Chinese bok choy — to Minnesotans’ palates, it’s clear that Hmong American farmers have had a profound impact on our local food scene for nearly half a century. When in season, Mississippi Market sells several locally-grown vegetables from Hmong American Farmers Association (HAFA), a local Hmong farmer collaborative, including ground cherries, purple sweet potatoes, snap peas, Brussels sprouts, and Thai eggplant. Celebrate seasonal flavors this summer with fresh vegetables from HAFA. Show your support for their farmers and cooperative endeavors when shopping at Mississippi Market — HAFA is our Positive Change recipient in September. See page 14 for additional details.

AN EVENING CELEBRATING HMONG CULTURE Join local chef Yia Vang of Union Kitchen and HAFA executive director Pakou Hang on Sept. 19 for an evening celebrating Hmong culture through storytelling and food. See page 21 for details.

Serves 2

ingredients 6 Thai eggplants, sliced 2 Tbsp. sesame oil, divided

½ pint cherry tomatoes, halved

1 shallot, sliced

¼ cup fresh Thai basil, chopped

1 Tbsp. soy sauce

½ lime, sliced into wedges

1 Tbsp. rice vinegar

1 small bunch green onions, chopped

1 ½ Tbsp. agave syrup 1 tsp. ginger, grated 3 garlic cloves, minced 1 serrano pepper, finely chopped

½ tsp. black sesame seeds 1 (12 oz.) package rice noodles

preparation 1. Add 1 Tbsp. sesame oil to skillet over mediumhigh heat. Add Thai eggplants; drizzle with oil, cover with lid, and sauté for roughly 5 minutes. Remove lid and stir eggplants. Add sliced shallots, cover with lid, and fry for additional 5–10 minutes, stirring occasionally to prevent vegetables from sticking to skillet. 2. M eanwhile, create stir fry sauce by adding soy sauce, rice vinegar, 1 Tbsp. sesame oil, agave syrup, grated ginger, minced garlic, and chopped serrano pepper to a small bowl. Stir well to combine. After eggplants and shallots have sautéed for 5–10 minutes, add half of sauce mixture on top and continue cooking uncovered for additional 10 minutes on medium heat. 3. A dd water and rice noodles to a pot. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for about 2–3 minutes, or until noodles are tender. 4. T o serve, place sautéed Thai eggplants and shallots over rice noodles in two bowls. Top with fresh cherry tomatoes, Thai basil, lime wedges, green onions, sesame seeds and remaining sauce.


SHOW YOUR LOVE FOR LOCAL Each August, we celebrate our wonderful local farmers, growers, and makers by pledging to eat local all month-long. Join in on the local food celebration by taking part in our EAT LOCAL CHALLENGE—simply pledge what percentage of food you plan to eat throughout August will be locally grown, raised, or produced. With over 40 percent of the co-op’s total food offerings being sourced locally—including 70 percent of our produce selection, and close to 90 percent of our meat selection—you have plenty of options available to make eating local an easy choice. When you pledge to eat local this August, you’ll be entered into our EAT LOCAL CHALLENGE prize drawing. At the end of the month, 25 lucky shoppers will be randomly selected to win an exclusive Eat Local Minnesota co-op t-shirt. Six lucky grand prize winners will be randomly chosen to receive tickets to an exclusive pop-up dinner featuring local foods prepared by East Side chef Bob Parker. The popup dinner will take place on Thursday, Sept. 6 from 6:00 to 8:00 p.m. at our East 7th store. Each of the six lucky winners will be able to

bring a guest to enjoy chef Bob’s famous Potato Pesto Soup and Pork Roast, along with local Urban Organics salad greens with vinaigrette and Mississippi Market-made desserts. Make your EAT LOCAL CHALLENGE pledge online or in-store at any of our three locations between Aug. 1–20; keep an eye out for ballot boxes near Customer Service and enter for your chance to win! Learn more and make your pledge online at



Plant-Based Essential Oils for Vibrant Health and Wellness MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

For the past 10 years, Mississippi Market has partnered with Veriditas Botanicals, a scientific aromatherapy company from Minneapolis established in 2008. In fact, 10 years ago, we were one of Veriditas’ only trusted partners where you could find their extensive line of certified-organic essential oils. Since then, they’ve grown and expanded their offerings. In 2016, Veriditas joined forces with Pranarom, a wellestablished Belgian company that’s been creating high-quality essential oils and other wellness products since 1991 for the European market. With a newfound international reach, these unrefined essential oils are still being blended and bottled locally, primarily by hand, at a newly built state-of-art production facility in Golden Valley, Minn. While Veriditas Botanicals has evolved and no longer exists in name, you can still find their beloved selection of plant-based essential oils under the new Pranarom name on our co-op’s shelves. While larger in scale, Pranarom has retained Veriditas’ strong commitment to knowing their growers and maintained direct relationships with their farmers, producers, distillers, retailers, and customers.


OUR #1 SELLER due to its calming properties. Great for bug bites & sunburn.

Occurring naturally in organically-grown plants, essential oils act as a biological immune system, allowing plants the ability to survive, thrive, and reproduce. However, not all essential oils are created equal—as demand has risen for transparently grown and produced personal care products, synthetics have flooded the marketplace. Synthetically-made oils have altered medicinal properties since they don’t contain the same quantity and quality of organic essential oils so vital to therapeutic aromatherapy, making them less effective for self-care. The same oils that protect plants can be used to make our bodies healthier, protect pollinators, and improve biological resilience, but only when they’re grown organically. Why use organic plant-based essential oils? Because they’ve been scientifically found to contain therapeutic properties with the potential to actively improve personal health and wellbeing without the use of artificial drugs or other unnatural ingredients*.

Pranarom’s potent essential oils have a variety of uses based on their specific plant ingredients, including calming stress, reducing inflammation, improving allergy symptoms and sleep, healing scar tissue, and addressing a range of other skin care issues. The oils’ Ecocert and USDA Organic certifications mean that they’re GMO- and additivefree and contain absolutely no synthetic pesticides or herbicides. They also ensure each oil’s purity: each is extracted from individual plant species, completely distilled, and crafted without modifications made to their natural composition. Indulge your aromatic senses with Pranarom’s beneficial essential oils like lavender, peppermint, chamomile, cinnamon bark, citronella, frankincense, geranium, and more. * Pranarom’s products are meant for traditional therapeutic uses and are not intended to diagnose, treat, cure, or prevent any disease. Please speak with our Wellness department staff members to learn about the safe application of these products and how they can be used to improve your personal health and wellbeing.


CREATE POSITIVE CHANGE When shopping at the co-op, you directly support local community partners by donating 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 around $10,000 each month for our Positive Change recipients!






Located on Saint Paul’s East Side, the American Indian Family Center (AIFC) has provided culturally specific, holistic health services to clients and their families for over 20 years. They host cooking demonstrations, provide clients with healthful recipe ideas, run an on-site farmers’ market, and promote ways of utilizing food as medicine and nourishment enriched by traditional American Indian cultural values. July Positive Change funds will support their nutrition education and food sovereignty efforts that reconnect American Indian families with Indigenous food and culture.




North Country Food Alliance (NCFA) is a cooperatively run nonprofit dedicated to eliminating food waste and increasing fresh produce access to low-income communities. NCFA reduces food waste through the diversion and redistribution of surplus food from local businesses to food shelves, shelters, and soup kitchens. Through the development of selfsustaining community gardens, they increase access to fresh produce. Recently, they’ve begun building a mobile kitchen to share hot meals with communities experiencing foodaccess barriers. August Positive Change funds will assist in expanding their efforts, including further development of their mobile kitchen.

The Hmong American Farmers Association (HAFA) strives to advance the prosperity of Minnesota’s Hmong American farmers and their families through cooperative endeavors, economic development, and capacity building. This member-based organization was started and is led by local Hmong farmers who work to uplift immigrant voices while building wealth in Saint Paul’s Hmong American community. HAFA operates a 155-acre farm in Dakota County where its members can lease land, hone their farming skills, and sell produce through a community-supported agriculture (CSA) program. September Positive Change funds will support HAFA’s holistic approach to community development.



AUGUST register at

Shop the Co-op on a Budget — West 7th store

Healing Summer Dishes in 30 Minutes — West 7th store

Getting a Good Night’s Sleep — West 7th store

Wednesday, Aug. 8 • 6:00–7:00 p.m.

Tuesday, Aug. 14 • 6:00–8:00 p.m.

Wednesday, Aug. 22 • 6:00–7:30 p.m.

Free (registration required)

$30/$25 members

Learn the secrets to shopping for local, healthful foods without breaking the bank. Class topics include setting a budget, our Co+op Basics program, and LIME membership. You’ll also receive co-op coupons and resources.

Learn to design balanced, healthful, plantbased meals in 30 minutes or less. We’ll arrange recipes without saturated fats, chemicals, or sugar and focus on protein sources from legumes, tempeh, miso, and more.

INSTRUCTOR: Katie Marty, Mississippi Market

INSTRUCTOR: Gabriele Kushi

Japanese Cooking: Make your own Sushi Party — East 7th store

Vietnamese Spring Rolls — East 7th store

Saturday, Aug. 11 • 1:00–3:00 p.m.

Saturday, Aug. 18 • 10:30 a.m.–12:00 p.m.

$50/$45 members

Learning how to make your own sushi is one of the easiest and most affordable ways to enjoy it. Join Kimiko for a Temaki sushi demo and learn how to make your own. Class price includes a complete sushi meal. INSTRUCTOR: Kimiko Molasky

Easy Peasy Plant-Based Picnic — East 7th store Sunday, Aug. 12 • 1:00–3:00 p.m.

$25/$20 members

Let’s face it, most of us are sleep deprived. Learn which foods and nutrients are critical for sleep, discover delicious bedtime snacks, and receive tips to help you get a good night’s sleep. INSTRUCTOR: Nutritional Weight and Wellness

Dinner from the Farmers’ Market — East 7th store

$30/$25 members

Learn how to make traditional Vietnamese spring rolls, “Goi Cuon,” where to find the ingredients, and substitutes for vegetarian options. Instructor Hoa teaches this handson class following the spirit of “if you like to eat good food, learn to make it yourself.” INSTRUCTOR: Hoa Young

Co-op Kids’ Club — West 7th store Sunday, Aug. 19 • 1:00–2:00 p.m.

Saturday, Aug. 25 • 1:00–3:00 p.m. $22/$18 members

Learn about seasonal Minnesota ingredients and how to make the most of your trip to Mississippi Market, the farmers’ market, or your community-supported agriculture (CSA) box. We’ll discuss how you can put together an entire supper based on local and seasonal foods. INSTRUCTOR: Kristin Hamaker, Goosefoot Kitchen

Countertop Fermentation: Dill Pickles — West 7th store Sunday, Aug. 26 • 1:00–5:00 p.m.

$5/$3 members

$15/$12 members

Join Steve Leinen of the Animal Rights Coalition to make delicious plant-based foods for your summer picnics! See how easy and tasty it can be to eat a plant-based diet.

Kids will explore healthful foods and where they come from through stories, crafts, and kid-friendly recipes they can share with their families. Kids ages 3–4, please bring an adult.

INSTRUCTOR: Steve Leinen, Animal Rights Coalition

INSTRUCTOR: Winona Gomez, Mississippi Market

$36/$33 members

Bring a quart-sized canning jar with lid and leave with a handful of pickles-inthe-making, plus all the information you’ll need to expand your home pickling operation. Extensive handouts included. Children over 6 welcome to attend. INSTRUCTOR: Jan Grover

Cooking with Co+op Basics: Tofu Shawarma Bowls — East 7th store Tuesday, Aug. 21 • 6:00–7:30 p.m. $5 registration required, reimbursed as $5 co-op voucher

This class features budget-friendly cooking techniques and a recipe that will feed a family of four for $10. Learn how to blend your own Mediterranean spice mix and utilize fresh summer veggies, along with a few tips for shopping the co-op on a budget. INSTRUCTORS: Katie Marty, Mississippi Market and Kim Werst, East Side Table

Register for all classes at, call 651-690-0507, or visit our customer service desks.


THREE DOLLAR COMMUNITY DINNERS Thanks to everyone who joined us at our $3 Community Dinners in May and June! Hundreds of neighbors joined together at our East 7th store to celebrate community with good food, great people, and live music. Missed out? Join your East Side community on the fourth Thursday of July, August, and September. Each $3 dinner features a rotating selection of affordable Market Made meals (vegan options available).*

Pulled Pork Sandwiches & Coleslaw

Grilled Chicken & Herbed Corn Salad

Baked Potato Bar with Assorted Toppings

Thursday, July 26

Thursday, Aug. 23

Thursday, Sept. 27

5:00–8:00 p.m. | East 7th store

5:00–8:00 p.m. | East 7th store

5:00–8:00 p.m. | East 7th store




• Meet and greet with local pasture-raised pork farmers Pastures a Plenty.

• Budget recipe samples from local community health collaborative East Side Table.

• Budget recipe samples from local community health collaborative East Side Table.

• A ward-winning organic BBQ sauce samples from local makers Triple Crown BBQ Sauce.

• Live music from local musician Dan Schwartz.

• L ive music; local musician to be announced.

• Raffle prize — enter for your chance to win a free wooden wagon!

• R affle prize — enter for your chance to win a year’s supply of Organic Valley products!

• B udget recipe samples from local community health collaborative East Side Table. • L ive jazz music from Walker West students. • R affle prize — enter for your chance to win a free bicycle!

TRIPLE CROWN ORGANIC BBQ SAUCE Taste samples of Triple Crown’s award-winning BBQ sauce during July’s $3 Community Dinner. Made from scratch in Minneapolis using high-quality ingredients, these flavorful small-batch sauces are certified organic, non-GMO, gluten-free, and vegan.


* Food availability while supplies last. Seating may be limited.



VEGAN BBQ CAULIFLOWER WINGS ingredients (serves 3–4) 1 cup Triple Crown Classic BBQ sauce (or Triple Crown Cayenne BBQ sauce for some added heat) 1–2 heads of cauliflower, chopped 1 cup dairy-free milk of choice (soy, almond, or flax milk), unsweetened 1 cup all-purpose flour 2 tsp. garlic powder 1 Tbsp. vegetable oil 1–2 tsp. salt

preparation 1. Preheat oven to 450°. 2. M ix dairy-free milk, flour, salt (1 tsp. per head of cauliflower) and garlic powder in a large bowl; stir well to combine. 3. A dd chopped cauliflower pieces to bowl and coat well with flour mixture. Place coated cauliflower pieces on a baking pan. Bake in oven for 18 minutes.

Photo credit: Amanda Paa, Heartbeet Kitchen.

4. M eanwhile, combine Triple Crown BBQ sauce and vegetable oil in a small bowl. 5. P our BBQ mixture over baked cauliflower and continue baking for an additional 5–8 minutes. 6. R emove from oven and serve alongside vegan blue cheese or vegan ranch dressing and celery sticks. THE MEDLEY | 17


Make a Difference in your Community, Run for the Board! K ATE ARMSTRONG , GOVERNANCE COMMITTEE MEMBER

At our annual board of directors’ retreat this past April, I felt incredibly motivated as we discussed the future of Mississippi Market in a rapidly changing natural foods landscape. How might we: 1) grow and evolve in the face of increasing competition; 2) increase sales at our existing locations; 3) bring great food and cooperative values to new neighbors; 4) strengthen relationships with local food producers and other community partners; and 5) foster growth in the local economy? And how will these choices serve the interests of our member-owners, employees, and the community at large? If these kinds of questions excite you, then you might be an excellent candidate for your co-op’s board of directors! This October, co-op member…lead your co-op in shaping our collective future. owners will elect new board members for three-year terms. This is an exciting opportunity to serve your community and lead your co-op in shaping our collective future. The board of directors sets policy and governance parameters and acts as the decision-making body for your co-op’s overall strategic direction and performance. By joining the board, you’ll have a chance to help improve access to healthful, local foods and support a more just, equitable food system. This year, we are seeking candidates who bring experience in the following areas: diversity and inclusion; local food systems; community connections; and socially, economically, and environmentally sustainable business practices. If you, or someone you know, is interested in learning more, please attend an upcoming board meeting or $3 Community Dinner to speak directly with current board members. We welcome your ideas and suggestions for the co-op’s future! Learn more about the election process by visiting or by contacting the board directly at Applications are currently available on our website and may also be picked up in-store. The deadline to apply for a board seat is Wednesday, Aug. 8. K ATE ARMSTRONG has worked as a public health attorney and a Guardian ad Litem Program Manager for Ramsey County. She has experience with federal and state nutritional policy and the legal issues facing local healthful eating and food-access initiatives. Kate has a deep respect for the co-op and a passion for its mission of providing nutritious, locally grown and produced food at affordable prices.



The board of directors has volunteer opportunities available for memberowners who cannot commit to full board service but still wish to serve. We are currently searching for volunteers to sit on our Audit Committee and take part in our Governance Committee’s slating process for new board candidates. If you are interested in either, please contact us at Call for Audit Committee Members: Searching for members who have expertise or interest in finance and are curious to learn about the financial health of their co-op. Each year, the co-op hires an independent auditing firm to review our quarterly financial statements. Coop members are invited to participate in this committee to hear first-hand financial results from our auditors. This year’s Audit Committee meeting will take place at our Selby store on Thursday, September 6 at 4:30 p.m.

SPA NIGHT WEST 7TH STORE THURSDAY, AUG. 9 • 6:00–8:00 P.M. $15/$12 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 our favorite body care vendors. We’ll serve up some of our favorite snacks and beverages, give away gift bags, and treat you to a fun evening!

Call for Board-Slating Members: Searching for members to assist with board candidate selection to help choose who will appear on this year’s election ballot.



Tuesday, Sept. 25 | 6:30–9:00 p.m. SELBY CLASSROOM

WEDNESDAY, AUG. 15 • 7:00–8:00 P.M.

UPCOMING $3 COMMUNIT Y DINNERS Thursday, July 26 | 5:00–8:00 p.m. EAST 7TH STORE Thursday, Aug. 23 | 5:00–8:00 p.m. EAST 7TH STORE

EAST 7TH STORE $5 registration required, reimbursed as $5 co-op voucher

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

Thursday, Sept. 27 | 5:00–8:00 p.m. EAST 7TH STORE THE MEDLEY | 19

Serves 4 (gluten-free)

shawarma spice blend ingredients

entrée ingredients

1 tsp. ground cinnamon*

2 ½ cups water

½ tsp. cardamom (or cloves) *

1 lemon, zested and juiced

2 tsp. ground coriander*

1 lb. boneless, skinless chicken pieces (or 1 package extra-firm tofu), sliced*

1 Tbsp. ground turmeric* Presented by East Side Table

1 tsp. ground ginger* 1 Tbsp. smoked paprika & 1 tsp. sweet paprika* 3 Tbsp. ground cumin* ¼ tsp. cayenne pepper* ¼ tsp. ground black pepper 2 Tbsp. garlic powder*

1 cup long grain brown rice

2 large carrots, halved and sliced (or other fresh summer vegetables, finely chopped) 1 large cucumber, halved (½ sliced + ½ diced) 1 ½ cups Brown Cow plain cream top yogurt* 2–3 Tbsp. oil 2 ¼ tsp. bulk granulated garlic, divided* 10–12 cherry tomatoes, halved 1 bunch fresh parsley (or mix of parsley, mint, or dill), chopped Salt and black pepper

CO OKING WITH CO + OP BASICS: TOFU SHAWARMA BOWLS Join East Side Table on Aug. 21 at our East 7th store to learn how to make your own tofu shawarma bowls firsthand. See page 15 for details.


Photo credit: Amanda Paa, Heartbeet Kitchen.

* Indicates Co+op Basics or bulk item

preparation 1. Pour spices into jar and shake or stir to combine. Spice blend will keep in an airtight container for up to three months in cupboard or six months in the freezer.


2. Bring water to a boil in a pot on the stovetop. Add a pinch of salt and then the brown rice. Stir pot, cover, and simmer for 45 minutes.


3. Meanwhile, pat dry chicken. For tofu, place between two plates and squeeze out excess liquid. 4. Preheat oven to 400º F. Place sliced carrot and chicken or tofu in baking dish. Add shawarma spices, 2 Tbsp. lemon juice, lemon zest, 2 Tbsp. oil (3 Tbsp. if using tofu), 2 tsp. granulated garlic, and pinch of salt. Toss to incorporate. Other vegetables may also be added. For every 2 cups chopped vegetables, add additional 1 Tbsp. each of spice blend, oil and lemon juice. 5. Place baking dish in oven and roast, rotating often, until chicken or tofu is fully cooked (18–20 minutes for white meat, 30–40 minutes for dark meat or tofu). Finish for several minutes under broiler. 6. Meanwhile, combine yogurt, diced cucumber, 1 Tbsp. lemon juice, half chopped parsley or other herbs, ¼ tsp. granulated garlic, and a pinch of salt and pepper in small bowl. Stir to combine to make tzatziki sauce. 7. When shawarma is done, toss sliced cucumber and tomatoes with ½ Tbsp. oil and small sprinkles of salt and pepper. 8. Once rice is fully cooked, divide among four bowls. Top with roasted shawarma and vegetables, sliced cucumbers, cherry tomatoes and tzatziki sauce. Garnish with remaining herbs.

THURSDAY, SEPT. 6 • 6:00–8:00 P.M. Free (Eat Local Challenge prize winners only)

Pledge to eat local this August and enter our Eat Local Challenge prize drawing, see page 11 for details. Six lucky grand prize winners will be randomly selected to enjoy an exclusive pop-up dinner featuring local foods prepared by East Side chef Bob Parker. Each of the six winners will be able to bring a guest to enjoy Chef Bob’s famous Potato Pesto Soup and Pork Roast, along with local Urban Organics salad greens with vinaigrette and Mississippi Market-made desserts.


$10/$7 members

"In a Hmong household, the kitchen is the heart of the home." –Yia Vang

Join local Hmong American chef Yia Vang of Union Kitchen and Pakou Hang, executive director of the Hmong American Farmers Association (HAFA), for an evening exploring Hmong culture through storytelling and cooking. Yia Vang will prepare locally grown food from HAFA’s 155-acre farm for you to taste. We’ll learn about the Hmong journey to Minnesota, especially as it relates to food and farming traditions, highlighting ways that Hmong Americans have transformed Minnesotan cuisine. THE MEDLEY | 21

ingredients (serves 2) 1 cup dry quinoa ½ cup Frontier freeze-dried vegetable soup mix 1 local Red Table Meat Co. salami (flavor of choice), sliced

MEAL-PLANNING FOR THE GREAT OUTDOORS Learn meal-planning tips for the great outdoors on July 29 with Mississippi Market’s Meat & Seafood Purchasing Manager Ahren Grunow. See page 7 for details.

3 ½ cups water ½ tsp. salt 1 tsp. black pepper



1 quart-sized aluminum pot

1. S lice Red Table Meat Co. salami and remove outer casing. Place in aluminum pot.

1 lightweight camping stove with appropriate fuel 1 pack of waterproof matches, or a lighter 1 sharp knife 2 forks, spoons, or sporks 2 lightweight bowls or enamel camping mugs


2. A ttach fuel source to camping stove and place on flat, stable surface. Carefully light stove using matches or lighter and set heat to medium. Place pot on stove and begin frying sliced salami, stirring occasionally. Once salami is slightly crispy, remove from pot and set aside.

3. P our 3 ½ cups water and ½ tsp. salt into pot and bring to a boil. Once boiling, reduce heat to medium. Add in ½ cup Frontier freeze-dried vegetable soup mix. Cook for roughly 5 minutes, then add in 1 cup dry quinoa and continue cooking 15 minutes longer. When done, remove pot and turn off stove. 4. A dd quinoa and vegetable soup mix to two bowls or mugs. Top with fried salami. Season to taste with salt and black pepper.

Photo credit: Amanda Paa, Heartbeet Kitchen.


SEPTEMBER register at

Healing Autumn Foods — West 7th store Tuesday, Sept. 11 • 6:00–8:00 p.m. $30/$25 members

As each season approaches, we need to make changes in our food choices to best adapt and strengthen our immune system. In this class, we’ll explore cooking methods and foods that are best suited for autumn. INSTRUCTOR: Gabriele Kushi

Welcome New Member-Owners — West 7th store Wednesday, Sept. 12 • 6:00–7:00 p.m. Free (registration required)

Want to learn more about your local co-op and what being a member-owner means? Learn all about your new Mississippi Market membership, including secrets for finding deals and discounts, how to shop the bulk aisle, member benefits, and your co-op’s positive community impact. You’ll go home with coupons and a welcome gift bag! INSTRUCTOR: Katie Marty, Mississippi Market

Social Security: Strategize to Maximize — East 7th store

DIY Delectable Chocolates — East 7th store

Tuesday, Sept. 18 • 6:00–7:00 p.m.

Sunday, Sept. 23 • 12:00–2:00 p.m.

Free (registration required)

Join us for a short presentation and learn how to sort through the options to help ensure the choices you make are tailored to your needs and maximize your benefits. INSTRUCTORS: Matthew Merrick & Ben Ollila, Thrivent Financial

Cooking with Co+op Basics: Taco Lettuce Wraps with Sweet Corn — West 7th store Thursday, Sept. 20 • 6:00–7:30 p.m. $5 registration required, reimbursed as $5 co-op voucher

$25/$20 members

In this workshop, learn how to make chocolates at home using cacao powder, maple sugar, cane sugar, honey, coconut oil, butter and cocoa butter. You’ll also learn how to make fruit-, nut- and herb-infused chocolates. Take home a kit to get started. INSTRUCTOR: Monarda Thrasher

Fall in Love with Soup — West 7th store Tuesday, Sept. 25 • 6:00–7:30 p.m. $12/$7 members

This class features budget-friendly cooking techniques and a recipe that will feed a family of four for $10. Learn how to make light and easy taco lettuce wraps using seasonal produce, lentils, and turkey, along with a few tips for shopping the co-op on a budget.

Join Molly, co-founder of Taking Stock Foods, to learn the basics of soup making while mastering a recipe to adapt to your tastes and preferences. We’ll highlight some favorite soup cookbooks, recipes, and make a large enough batch of lentil soup that you’ll have some to take home. Please bring a container.

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

INSTRUCTOR: Molly Clark, Taking Stock Foods

Three Courses from Ireland — West 7th store

Kids’ Cooking with Midwest Food Connection — West 7th store

Sunday, Sept. 30 • 1:00–3:00 p.m. $22/$18 members

Friday, Sept. 14 • 4:00–5:00 p.m.

Join local chef Kristin Hamaker, trained at the prestigious Ballymaloe Cookery School in Cork, Ireland, for a cultural cooking class. She’ll share stories and a few of her favorite Ballymaloe dishes focused on local and seasonal eating.

$10/$7 members

Children will learn about plants, flavors, herbs, and spices common to Minnesotan agriculture and cuisine. Activities include making an herbal pizza and sketching actual plants. Best enjoyed by kids ages 6–12; parents may attend for free but need not attend.

INSTRUCTOR: Kristin Hamaker, Goosefoot Kitchen

INSTRUCTOR: Molly Sowash, Midwest Food Connection

Co-op Kids’ Club — West 7th store Sunday, Sept. 16 • 1:00–2:00 p.m. $5/$3 members

Kids will explore healthful foods and where they come from through stories, crafts, and kid-friendly recipes they can share with their families. Kids ages 3–4, please bring an adult. INSTRUCTOR: Winona Gomez, Mississippi Market

Brew your own Kombucha — East 7th store Saturday, Sept. 22 • 1:00–2:30 p.m. $35/$30 members

This class includes instruction on how to brew your own great-tasting kombucha. Take home a study guide with simple instructions, plus a starter culture to begin your kombucha brewing adventure right away. INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

Register for all classes at, call 651-690-0507, or visit our customer service desks.



Mississippi Market Co-op | 622 Selby Ave. | Saint Paul, MN | 55104 |

@msmarketcoop |

@msmarketcoop |


740 East 7th Street Saint Paul, MN 55106

622 Selby Avenue Saint Paul, MN 55104

1500 West 7th Street Saint Paul, MN 55102

7:30 am–9:00 pm

7:30 am–9:30 pm

7:30 am–9:30 pm




PLEASE RECYCLE This paper was locally Milled in MN

Summer 2018