Fall 2018

FALL 2018

RESERVE YOUR TICKETS

THURSDAY, OCT. 25 | 5:30–8:30 P.M. MIDPOINTE EVENT CENTER offical notice and details page 24

FALL 2018

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 msmarket.coop/medley.

Editorial Disclaimer–Opinions expressed herein are solely those of the authors and are not necessarily representative of the newsletter or Mississippi Market. Nutritional and health information are provided for informational purposes only and are not meant as a substitute for consultation with a licensed health care provider. Comments on the content of this newsletter are heartily encouraged and may be sent to medley@msmarket.coop.

GENERAL MANAGER Gail Graham

EDUCATION & EVENTS Katie Marty

EDITOR Matt Frank

PROOFREADER Sid Korpi, Proof Positive

MARKETING MANAGER Leah Oliver

PRINTING Modern Press

GRAPHIC DESIGN Lucas Beck YOUR BOARD OF DIRECTORS 651.310.9475 | board@msmarket.coop PRESIDENT Debbie Brown VICE PRESIDENT Heather Haynes TREASURER Stephen Streng

BOARD MEMBERS Roy Berger Camille Bryant Diana Chaman Katie Colón

SECRETARY Hlee Vang

4TH ANNUAL

HOLIDAY SAMPLER TASTING & GIFT FAIR SELBY STORE SATURDAY, DEC. 8 • 11:00 A.M.—2:00 P.M.

INDULGENT APPETIZERS | MOCKTAILS LOCAL & FAIR-TRADE GIFTS | LIVE JAZZ MUSIC | RAFFLE PRIZE *See page 31 for details.

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: Roast Kadejan Chicken, Photo credit: Amanda Paa, Heartbeet Kitchen.

©2018 Mississippi Market Co-op

co-op buzz

Additional details available at msmarket.coop/blog

Coming Soon: East 7th Community Mural We’re proud to announce an upcoming partnership with GoodSpace Murals, a group of local muralists who create socially relevant artwork that reclaims community stories, identities, and unique experiences.

We’re in the process of collaborating to design a mural at our East 7th store for installation next spring. Keep an eye out for information regarding ways to get involved in the process.

We’ll announce community listening sessions on our website and social media pages soon.

Patronage Dividend Update Grocery retailing continues to operate in a time of disruption and fierce competition, which impacts our financial results. We ended fiscal year 2018 on June 30 with sales down two percent from the prior year. We continue to manage our expenses to match sales but have not achieved bottom-line profitability. As a result, we will not be distributing a patronage dividend to member-owners this year. See page 4 for details.

S AV E T H E D AT E S

Local Apple Tasting SATURDAY, OCT. 6 | 10:00 A.M.–1:00 P.M. ALL THREE STORES

Revel in the joy of local apple season! Join us for an apple tasting of locally-grown varieties.

This is a great chance to sample different kinds during peak harvest season, explore new flavors, and discover your favorite types.

Member-Owner Appreciation Day Bulk Sale TUESDAY, OCT. 9 | ALL DAY | ALL THREE STORES

MEMBERS SAVE 10% Sale includes discount on all bulk items, including spices, herbs, tea, coffee, cleaners, soaps, and lotions.

Discount does not apply to non-discountable items (i.e. eggs, cut flowers, bulk produce items, cut-your-own soaps, and special orders).

Food for Change Film Screening Presented by Mississippi Market, The Wedge & Linden Hills, and Valley Natural Foods WEDNESDAY, OCT. 17 | DOORS OPEN AT 6:30 P.M., FILM BEGINS AT 7:00 P.M. RIVERVIEW THEATER, 3800 42ND AVE. S, MINNEAPOLIS

Year-End LIME Member Renewal A friendly reminder to all LIME member-owners: Please renew your eligibility in the program between December 1, 2018 and January 11, 2019 to ensure uninterrupted discounts. To renew your LIME eligibility, please bring a photo ID, along with your income-based financial assistance program card or letter to the co-op during this time. For questions, ask your cashier what documentation is needed to complete the renewal process.

Additional details are available on our website.

Celebrate Co-op Month this October at a film screening of Food for Change, an 82-minute documentary highlighting the important role food co-ops throughout the country have played in affecting dynamic social and economic change. Afterwards, enjoy a special Q&A session with film director Steve Alves while mingling with other Twin Cities co-op shoppers.

Holiday Hours THANKSGIVING CHRISTMAS EVE CHRISTMAS DAY NEW YEAR’S EVE NEW YEAR’S DAY

Thursday, Nov. 22 Monday, Dec. 24 Tuesday, Dec. 25 Monday, Dec. 31 Tuesday, Jan. 1

Open holiday hours, 7:30 a.m.–2:30 p.m.

Open holiday hours, 7:30 a.m.–5:00 p.m.

Closed Open holiday hours, 7:30 a.m.–7:00 p.m.

Open holiday hours, 11:00 a.m.–7:00 p.m.

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FROM THE GENERAL MANAGER

Rooted in Democracy Vote your Values Your co-op is your business, and we’ve had another challenging year. Grocery retailing continues to operate in a time of disruption and fierce competition, which impacts our financial results. We ended fiscal year 2018 on June 30 with sales down two percent from the prior year. We continue to manage our expenses to match sales but have not achieved bottomline profitability. As a result, we will not be distributing a patronage dividend this year.

However, financial success is not our only measure of achievement. We are continually gaining new member-owners, we adopted Minneapolis’ minimum wage of $11.25, we’ve increased our living wage to match St. Paul’s rate of $13.27, and we consistently prioritize community partnerships to maintain a vibrant local food economy.

In a thriving democracy, as in a co-op, we are truly stronger together.

Another measure of the co-op’s achievement is your consistent engagement in our democraticallyowned and -operated business. Cooperatives are democratic organizations controlled by their members and “One Member, One Vote” is a core principle we practice. Last fall, a record number of co-op member-owners attended our Annual Member-Owner Meeting & Celebration and voted during our annual

board election. This fall, I encourage you to: 1. Vote with your dollars. When you choose to spend money at the co-op, you are aligning your values with your spending and supporting a robust local food economy. For every $1.00 spent at the co-op, $1.60 is generated in local economic activity, keeping your dollars right here in our local community.

2. Vote in this year’s co-op board election.

Our board is comprised of invested memberowners like you who inspire and guide the co-op while exercising proactive leadership and serving the community. Your board election vote directly impacts your co-op's future. See pages 17–24 for our 2018 Board Election Guide.

3. Vote in this year’s federal midterm elections.

It is easy to feel disconnected from the big issues we face — climate change, healthful food and healthcare access, environmental sustainability, income inequality, and social justice to name a few. If we want a political system representative of the people, then we all must vote. Visit www.sos.state.mn.us/ elections-voting to see if you are registered and find out where to vote this fall.

In a thriving democracy, as in a co-op, we are truly stronger together, but only when we actively engage in voting our values.

GAIL GRAHAM, GENERAL MANAGER

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Meet Matt Bander EAST 7TH MEAT & SEAFOOD MANAGER

GET TO KNOW YOUR CO-OP FAMILY How long have you been working at the co-op, and what brought you here originally?

I’ve been working at the co-op for three years. I originally applied to be a sausage maker because it was so different from anything that anyone I knew was doing. Learning an Old-World trade was the opposite direction a lot of my friends were going, but it sounded like an interesting job.

What is the most rewarding part of your job?

Getting to use my creativity and love for cooking to make new recipes for the co-op's Market Made brats and sausages. I also love having the opportunity to create new, fresh Meat & Seafood display cases every day.

What are your favorite seasonal specialty meats?

The corned beef we make in-house for St. Paddy’s Day; the French-style rib roasts we make for Christmas; and the local, free-range turkeys we sell for Thanksgiving are all amazing, but nothing compares to the seasonal specialty brats we make in the summer.

Do you have any insider Meat & Seafood tips to share with co-op shoppers?

My number-one tip is to brine any large What do you love most about working at the co-op? cut of meat (not fish) for at least three I always feel proud seeing how much we positively affect the lives of small, local hours before you cook it. This could farmers. I love knowing that Mustard Seed Farm is driving a new van because of be a pork roast, a brisket, or a whole the products they sell here, and farmers we work with can take vacations because chicken. You’ll be amazed by the flavor they’re confident we’ll buy their products at a fair price on a regular basis. difference. Another thing shoppers may not know is that we do everything In what ways are your personal values reflected in your work at the co-op? in-house — all sausage, ground meat, I put a strong emphasis on making the most of an animal that has given its and fresh cuts are made, butchered, and life to become our food. Being a full-service butcher shop is very important packaged by our amazing Meat staff. to me because it allows the co-op to make sausage out of excess meat, lard out of excess fat, and broth out of excess bones so nothing goes to waste.

INTERESTED IN JOINING OUR CO-OP TEAM? VIEW AND APPLY FOR JOB OPENINGS AT MSMARKET.COOP/CAREERS THE MEDLEY | 5

LO C AL PAIRING S

MEAT & CHEESE? YES, PLEASE! PRESENTED BY MIKE PHILLIPS OF RED TABLE MEAT CO.

Mix and match locally-crafted meats and cheeses at your next gathering for a truly unique experience.

When paired with award-winning cheeses, the robust flavors of Red Table Meat Co.'s dry-cured salamis make for an offering your guests, family, and friends will find hard to refuse.

Photo credit: Amanda Paa, Heartbeet Kitchen.

6 | THE MEDLEY

tt Red Table The Vecchio with Red Head Creamery Little Lucy Brie Red Table’s take on classic Italian salami, The Vecchio contains black pepper, garlic, and white wine. With little to distract from your palate, its spices play a supporting role in showcasing the salami’s aged flavor. In contrast, Red Head Creamery’s Little Lucy Brie provides a nice, tangy juxtaposition to the more refined flavor of The Vecchio. Enjoy Little Lucy Brie while fresh for a grassier taste or ripened in your fridge 1–2 weeks for a more pungent, creamier taste.

tt Red Table Chet's with Deer Creek The Stag For a bolder alternative, try Red Table Chet’s, a fennel, garlic, and red pepper salami, paired with Deer Creek's The Stag specialty cheddar. This salami’s spiciness complements the intense, nutty flavors of The Stag, which possesses notes of butterscotch and toffee with hints of crystalline crunch.

tt Red Table Chuck Fred with Alemar Bent River Red Table Chuck Fred is a smoky salami with Eastern European influences containing black pepper, nutmeg, allspice, garlic, and white wine. This four-weekaged salami pairs well with Alemar’s flagship Bent River, a luscious, creamy, Camembertinspired soft cheese. Made using grass-fed milk from organic dairy cows, Bent River is aged for five weeks, resulting in a rich potency that beautifully complements the Chuck Fred’s full-bodied taste.

Red Table Meat Co.

MINNE SOTA PRODUCER

Co-founded by local food entrepreneur Kieran Folliard and chef-turned-salumiere Mike Phillips, Red Table handcrafts dry-cured pork products using whole-hog butchery. Located at local food business incubator The Food Building in Northeast Minneapolis, Red Table sources sustainably raised pastured pork from four local farms, including Littlefoot Farm (Afton, Minn.), Pork and Plants (Altura, Minn.), Heritage Farms (Sergeant, Iowa), and Berkwood Farms (Des Moines, Iowa). As a business dedicated to sustainability and transparency, Red Table’s salumi (dry-cured pork products) can be traced from farm to fork.

Red Table produces two distinct styles of salumi — salamis and whole-muscle cures.

Salamis are produced by grinding up pork; mixing in a variety of spices, herbs, and white wine; and stuffing the mixture into natural pork or beef casings; while wholemuscle cures are intact marinated pieces.

After producing the salumi, they’re air-dried, which preserves them using a dry-salt brine to remove moisture. This results in a safe, long-lasting product while retaining robust flavors. Red Table’s salumi is aged between three weeks to six months depending on type and size. While this type of dry curing is less common in the U.S., it can be found throughout Europe. The entire process, from whole hog to finished product, can be viewed on self-guided tours available at the Food Building. An array of Red Table’s delicious salumi can be found in our Deli.

redtable

AN EVENING WITH RED TABLE MEAT CO. Meet Mike Phillips, co-founder of Red Table Meat Co., on Nov. 15 at an evening tasting locally-produced meat & cheese pairings. See page 10 for details.

THE MEDLEY | 7

MINNE SOTA CHEF

YIA VANG U N I O N K I TC H EN Transforming Regional Cuisine, One Dish at a Time MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

Lately, Yia Vang of Union Kitchen has had an active presence in local media platforms and at well-respected food establishments throughout the Twin Cities. Over the past two years, he's taught a series of Southeast Asian cooking classes at The Good Acre, hosted now-legendary pop-up dinners at Cook St. Paul and Lowry Hill Meats, and developed expertlycrafted dishes for home-meal-kit service Local Crate. Co-founded by local chefs Yia Vang and Chris Her, Union Kitchen is a full-service culinary enterprise centered around Hmong American food. According to Vang, Hmong food is not limited to specific geographical products, places, or produce. Rather, it is a cooking philosophy that has been shaped by historically nomadic habits, a strong cultural connection to living off the land, and building family bonds through this relationship. Inspired

by Hmong migration throughout Southeast Asia, Southern California, and the Upper Midwest, Hmong American cooking is a combination of regional cuisines, cultures, food traditions, and culinary techniques.

8 | THE MEDLEY

Born into a refugee camp in Thailand, Yia immigrated to the U.S. with his parents in 1988. Growing up as a child in Wisconsin, his parents made a concerted effort to cook family meals based on their Hmong traditions and share them around the table to nurture familial bonds. No matter how tight the household’s budget, serving nutritious, home-cooked food remained a top priority. Today, Yia credits his parents’ sacrifices and unconditional love as providing him with the necessary means to pursue cooking as a career.

Through Union Kitchen, Yia shares these lessons learned in hospitality, love, sacrifice, and affection with others. He describes this work first and foremost as an homage to his mother, and a way to educate people about the historical context of food.

MISSISSIPPI MARKET CO - OP ' S

"Every dish has a narrative. Our cultural identities are woven through the stories told by our food."

What makes Yia’s contribution to the local culinary scene unique is his ability to seamlessly weave together amazing food, storytelling, humility, and humor into an intimately engaging experience. Yia’s presence fills a room, not simply because of his stature, but by virtue of his passion for utilizing food as a gateway to larger conversations regarding culture and community. “Every dish has a narrative. Our cultural identities are woven through the stories told by our food,” says Yia. This vision is apparent in Union Kitchen’s practices and offerings, which reach above and beyond the simple act of cooking to an elevated level of cultural empathy and understanding.

Featuring local chef, Yia Vang of Union Kitchen

THURSDAY, OCTOBER 25 5:30 –8:30 P.M .

MIDPOINTE EVENT CENTER 415 PASCAL ST. N | SAINT PAUL

THE MENU Grilled Yaki Skewers

Featuring three varieties: Tamarind BBQ chicken, Hmong Sausage, and tofu skewers.

Fresh Lettuce Wraps

Featuring red lettuce, pickled carrots, jicama, cucumbers, Thai basil, and herbs.

Vermicelli Noodle Boxes

Featuring fun-fun noodles with roasted root veggies, mushrooms, Tiger Bite sauce, & Mama Vang’s hot sauce.

Mississippi Market Made Desserts Gluten-free and vegan options available.

THE MEDLEY | 9

Yoga with Emily Rose East 7th store Wednesday, Oct. 17 • 7:00–8:00 p.m.

West 7th store Wednesday, Nov. 28 • 7:00–8:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

MEET YOUR BOARD CANDIDATES EAST 7TH STORE

THURSDAY, OCT. 11 • 6:00–7:30 P.M. Free (registration required)

Meet candidates running for the board of directors while enjoying light refreshments and mingling with other member-owners. The evening will begin with an introduction from each candidate and a statement on why they are running for the board followed by a Q&A session. register at msmarket.coop/event

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.

INSTRUCTOR: Emily Rose, Mesic Movement

Co-op Kids’ Club West 7th store Third Sunday of each month Oct. 21 | Nov. 18 | Dec. 16 • 1:00–2:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

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

AN EVENING WITH RED TABLE MEAT CO. EAST 7TH STORE

THURSDAY, NOV. 15 • 5:30–7:00 P.M. $7/$5 members

Spend an evening tasting locally-produced meat & cheese pairings with local salumiere Mike Phillips of Red Table Meat Co. Learn how Mike got started making dry-cured meats, what makes Red Table unique, and get ideas for holiday entertaining. register at msmarket.coop/event

Budget Cooking at the Co-op Roasted Root Vegetable, Chicken, & Barley Salad — West 7th store Thursday, Oct. 18 • 5:30–7:00 p.m.

Cuban-Style Beef Picadillo — East 7th store Saturday, Nov. 17 • 10:30 a.m.–12:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

Learn to shop and cook on a budget in this interactive class featuring a recipe that will feed a family of four for less than $15. We will lead a store tour and cooking demo where participants will shop for, learn to cook, and taste an affordable, delicious recipe.

INSTRUCTORS: Katie Marty, Mississippi Market and Terese Hill, East Side Table

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OCTOBER register at msmarket.coop/event

Advanced Aromatherapy — West 7th store

Brew Your Own Kombucha — West 7th store Wednesday, Oct. 24 • 6:00–7:30 p.m.

Wednesday, Oct. 10 • 6:00–8:00 p.m. $17/$15 members

Join Terra from Pranarom, a local organic essential oil company, for a journey through the senses. You’ll experience wellness blends; discuss the many popular uses for your home medicine cabinet; and sample oils for pain & stress relief, immunity boosting, skin care, flavoring food, and so much more!

$35/$30 members

This class includes instruction on how to brew your own great-tasting kombucha at home. Take home a study guide with simple instructions, plus a starter culture to begin your kombucha-brewing adventure right away.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

INSTRUCTOR: Terra Drude Johnson, Pranarom

Easy Weeknight Fried Rice Three Ways — West 7th store Saturday, Oct. 13 • 1:00–2:30 p.m. $15/$12 members

Learn to make a quick, delicious, budgetfriendly meal with leftovers or ingredients you already have at home. In this class, we’ll make a vegetarian, vegan, and chicken version of fried rice and try a sample of all three.

INSTRUCTOR: Andrea Bye, RD, LD

Getting Saucy: DIY Sauces — East 7th store Sunday, Oct. 14 • 1:00–3:00 p.m. $25/$22 members

Looking to transform simple foods like fish fillets or roasted carrots into something delicious and extraordinary? Learn a few basic, yet delicious, sauce recipes to easily lift and brighten many home-cooked dishes.

INSTRUCTOR: Kristin Hamaker, Goosefoot Kitchen

Vietnamese Chicken Three Ways — East 7th store Saturday, Oct. 20 • 1:00–3:00 p.m. $35/$32 members

Learn how to use one chicken to make three light, healthful, tasty Vietnamese dishes.

You’ll make and sample steamed chicken with lime, Goi Ga — a Vietnamese chicken salad with shrimp chips, and Mien Ga — a vermicelli soup with shiitake mushrooms.

INSTRUCTOR: Hoa Young

Fearless Stovetop Pressure Cooking — West 7th store Saturday, Oct. 27 • 1:00–4:00 p.m. $35/$33 members

Autumn is a terrific time to become acquainted or reacquainted with the many advantages of contemporary pressure cooking. Learn several delicious, healthful vegetable and meat dishes you can quickly make, as well as what to look for when buying an electric stovetop pressure cooker.

If you have an unused one, bring it to class to learn how to use it. Extensive handout provided.

Intro to Herbalism — East 7th store Tuesday, Oct. 30 • 6:00–8:00 p.m.

Free (registration required)

Participants will learn about 15 common herbs, including their medicinal properties, how to prepare them, and their various uses. Monarda will introduce basic herbal philosophy, how to use herbalism with modern medicine, and using herbs to create a home apothecary. Donations welcomed.

INSTRUCTOR: Monarda Thrasher

INSTRUCTOR: Jan Grover

Easy Peasy Plant-Based Cooking with Jackfruit — East 7th store Sunday, Oct. 28 • 1:00–3:00 p.m. $15/$12 members

Join Andrew Seffrod of the Animal Rights Coalition to learn how to cook delicious, creative recipes with the versatile, meat-alternative jackfruit. You’ll learn how to use it to make "crab" cakes and pulled "pork," along with other tasty plant-based recipes.

INSTRUCTOR: Andrew Seffrod, Animal Rights Coalition

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

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POSITIVE CHANGE

MIDWEST FOOD CONNECTION Empowering Kids to Change the World MOLLY SOWASH, MFC FOOD EDUCATOR

Food has always been at the center of our social interactions, cultural traditions, and the health and wealth of our communities. Therefore, it’s important that our children learn things like the history of the potato, the simple ingredients of pasta, or the native harvesting practices of wild rice. In a world growing more fragile with rising temperatures, where border lines are more blurred, our individual food choices have an even greater impact. Supporting local farmers matters; understanding the food traditions of our immigrant communities matters; mastering the art of zero food waste matters.

At Midwest Food Connection (MFC), we believe it is our responsibility to inform the next generation about their decision-making power. We teach elementary and middle-school students about the ripple effects of their eating habits. They hear stories about the cultural origins of grains around the world, prepare their own locally-grown salads, and practice reducing food waste. Over the years, we’ve continually seen kids hunger for this kind of education. A 2nd grader at Horace Mann Elementary School told one of our educators last year, “If I could pick anything to do all day at school, it would be this.” The learning doesn’t stop at the end of the school day either. Parents tell us about their children making our recipes at home or requesting new foods when they shop at the co-op.

Since co-founding MFC 22 years ago, Mississippi Market has been a strong 12 | THE MEDLEY

KIDS’ COOKING WITH MIDWEST FOOD CONNECTION Bring your children to a fun cooking class on Nov. 14 hosted by Midwest Food Connection Food Educator Molly Sowash. See page 15 for details.

and consistent partner. The co-op carries out its commitment to food education by sponsoring lessons each year in Saint Paul schools, reaching nearly 1,500 students annually. Recently, our partnership with Mississippi Market has inspired a new lesson. This year, we are excited to teach a lesson called “What is a Co-op?” to intermediate students, which will introduce kids to the cooperative model and how it differs from a traditional grocery store. This November, MFC's Positive Change month, you can also support kids in Saint Paul by rounding up at the register when you shop at the co-op.

Kids often have little power over the circumstances of their lives.

They do, however, have the power to choose which vegetables they take in the lunch line, how much to throw away in the cafeteria, and which recipes to share at home. By educating our students about conscientious eating, we empower them to make their own decisions for the kind of world they want to live in.

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

O C TO B ER R ECIPIENT

FACE TO FACE

Face to Face (FTF) is a community clinic on Saint Paul’s East Side that empowers youth to overcome barriers and strive toward living healthy, self-sufficient lives. Founded in 1972, FTF provides access to medical, mental health, and homeless-youth services to children and young adults, regardless of insurance status or ability to pay. FTF’s services support low-income youth who face multiple barriers to healthy development. October Positive Change funds will support FTF’s meal program and food shelf to increase the quantity and quality of healthful food provided.

N OVEM B ER R ECIPIENT

MIDWEST FOOD CONNECTION

Midwest Food Connection (MFC) brings educational adventures in food, cooking, and gardening to children and their families throughout the Twin Cities. Co-founded by Mississippi Market Co-op in 1996, MFC inspires and empowers elementary and middle-school children to make healthy, responsible food choices. Their school programs educate children about natural foods, local sustainable farming, and the cultural origins of our food. November Positive Change funds will support their educational programming, supporting schools in each of the neighborhoods where Mississippi Market’s stores are located.

D ECEM B ER R ECIPIENT

HALLIE Q. BROWN COMMUNITY CENTER

Hallie Q. Brown Community Center (HQB) improves quality of life in Saint Paul by providing access to critical human services and programs while honoring African American heritage and culture. HQB operates a food shelf, clothing closet, senior programming, affordable childcare, and youth education services to meet the diverse needs of our community.

December Positive Change funds will support their food shelf, ensuring it remains fully staffed and stocked with nutritional, culturally-specific foods to meet the dietary needs of their clients. HQB’s food shelf, located a few blocks north of our Selby location, serves over 18,000 clients annually.

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PREORDER YOUR

LOCAL THANKSGIVING TURKEY Ferndale Market Cannon Falls, Minn.

Fresh and frozen turkeys, $1.99/lb.

– or –

Schultz Organic Farm Owatonna, Minn.

Organic turkeys, available frozen only, $3.49/lb.

Serve only the best this Thanksgiving! Choose from two kinds of local, humanely raised, free-range turkeys available from Ferndale Market and Schultz Organic Farm. Both are raised without antibiotics and given plenty of space to roam, eat, and live. These humane animal husbandry practices result in healthier, happier poultry and a more flavorful-tasting turkey for your holiday table.

Thanksgiving turkey preorders may be placed Thursday, Oct. 25, through Thursday, Nov. 15.

Place your preorder in one of three ways:

1. At our Annual MemberOwner Meeting & Celebration on Oct. 25.

See page 24; 2. In-store at any of our Meat counters; or 3. New this year — online at msmarket.coop

When placing your turkey preorder, please be sure to indicate how many you would like, in addition to your preferred turkey size, pickup location, and pickup date.

Turkey preorders will be available for in-store pickup from Saturday, Nov. 17 through Wednesday, Nov. 21.

Payment is due in full at time of pickup.

Wow your Guests with Delightfully Catered Meals Let us make your holidays easier with prepared holiday appetizers, sides, and pies from our in-house Deli, including many vegetarian and vegan options.

Made using the freshest, most wholesome ingredients, our holiday catering menu will save you time prepping for family and friends while providing your guests with delicious ingredients you know and trust. Holiday catering menus can be found in our Deli and online at msmarket.coop/menus.

14 | THE MEDLEY

Enjoy the Festive Flavors of Seasonal Specialty Meats Gather ’round the table this holiday season with an abundance of specialty, sustainably-raised meats from some of our favorite local farmers. Choose from rich and flavorful 100% grass-fed beef raised by Thousand Hills Cattle Co. (Cannon Falls, Minn.); delicious antibioticfree, humanely-raised pork from Pastures A Plenty (Kerkhoven, Minn.); or free-roaming, air-chilled chicken from Kadejan (Glenwood, Minn). Speak to our Meat department staff to place an order or learn more.

co-op classes

NOVEMBER

register at msmarket.coop/event

Brew your Own Kombucha — East 7th store

Pasties & Meat Pies — West 7th store Saturday, Nov. 10 • 1:00–4:00 p.m.

Saturday, Nov. 3 • 1:00–2:30 p.m. $35/$30 members

$35/$33 members

This class includes instruction on how to brew your own greattasting kombucha at home.

Take home a study guide with simple instructions, plus a starter culture to begin your kombuchabrewing adventure right away.

In this class, you’ll learn to make delicious crusts, create tasty fillings, and bake miniature versions of traditional pasties for eating in class or taking home. Bring an apron, an appetite, and a cardboard box for carrying home your pasties.

Extensive handout provided.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

INSTRUCTOR: Jan Grover

Making Winter Medicine — East 7th store

Easy Peasy Plant-Based Holiday — West 7th store

Sunday, Nov. 4 • 2:00–5:00 p.m.

Sunday, Nov. 11 • 1:00–3:00 p.m. $40/$35 members

In this workshop, participants will learn the basics to making syrups, infused vinegars, and tea blends as winter approaches. Participants will make and bring home elderberry syrup, fire cider, and a winter wellness tea. Please bring three ½-pint jars. Scholarships are available for those with economic need.

$15/$12 members

Join TJ Long of the Animal Rights Coalition and learn how to make your holiday meals delicious with raw, plant-based foods!

INSTRUCTOR: TJ Long, Animal Rights Coalition

INSTRUCTOR: Monarda Thrasher

Kids’ Cooking with Midwest Food Connection — West 7th store Wednesday, Nov. 14 • 5:00–6:00 p.m. $10/$7 members

Through song, art, and cooking, Molly will familiarize students with an array of edible sea vegetables that have been nutritional mainstays in coastal cultures for centuries. A Japanese seaweed salad will be tasted, and a few key scientific findings will illustrate how seaweed keeps our oceans hospitable for the many wonderful creatures that call it home.

INSTRUCTOR: Molly Sowash, Midwest Food Connection

DIY Artisanal & Medicinal Honey — East 7th store Thursday, Nov. 29 • 6:00–8:00 p.m. $25/$22 members

Join us for a night of medicinal and artisanal honey-making with organic essential oils from Pranarom.

Terra will share honey blend recipes for your home medicine cabinet; to give as gifts; or to use in cooking, teas, or drinks.

INSTRUCTOR: Terra Drude Johnson, Pranarom

Budget Shopping at the Co-op — West 7th store Thursday, Nov. 8 • 6:00–7:00 p.m.

Free (registration required)

Learn the secrets for how to shop for local, healthful foods without breaking the bank. Learn to set a budget, get coupons and resources, and learn more about our Co+op Basics and LIME programs.

INSTRUCTOR: Katie Marty, Mississippi Market

Vegan African Cooking — West 7th store Tuesday, Nov. 13 • 6:00–8:00 p.m. $30/$25 members

Learn how to cook healthful vegan, East African food from scratch. You’ll learn a bit about the culture of Uganda while cooking and tasting Chapatti, ground-nut sauce, Kabalagala — Ugandan pancakes, and a mushroom soup.

INSTRUCTOR: Henry Kisitu

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

THE MEDLEY | 15

A MESSAGE FROM THE BOARD

Actively Engage with your Co-op Community CAMILLE BRYANT, FINANCE COMMITTEE MEMBER

On any given day, we’re bombarded with individualistic and corporate messages. So much so, it can be easy to forget how important a sense of community and engagement with community is to our wellbeing. I choose to be a Mississippi Market member-owner because I agree with the seven international cooperative principles that guide the business, and I appreciate the sense of community those values support.

In the current business climate, with fierce natural-foods-sector competition from corporate entities like Aldi’s, Amazon/Whole Foods, and Trader Joe’s, the importance of community to the existence of our cooperative can oftentimes get lost. Mississippi Market can neither exist, nor thrive, without the ongoing support of you, our engaged community of member-owners.

One way that members support the co-op is by electing representatives to our board of directors each October.

This year, the board has been working hard to set policies that will ensure a healthy future for Mississippi Market. We’ve had a very productive year working with co-op staff and General Manager Gail Graham to review, analyze, and modify our mission statement and strategic drivers. We have also worked to make our election process more transparent and continually monitor, assess, and develop ways to support co-op operations. By doing so, the board assists in ensuring that Mississippi Market continues to have a healthy existence and positive impact on the community for years to come.

We need your continued support in this endeavor and welcome your active engagement in the following ways: • Vote for open board positions online and in stores from Sep. 19 to Oct. 24. Exercise your democratic right as a co-op member-owner. See page 18 for details.

• Join us at our Annual Member-Owner Meeting & Celebration on Oct. 25 for your final chance to vote, a catered dinner from famed chef Yia Vang of Union Kitchen, and a chance to meet newly elected candidates to the board. See page 24 for details.

• Provide comments and feedback about your co-op experience to the board by emailing board@msmarket.coop or by calling 651-310-9475.

CAMILLE BRYANT is a practicing attorney and holds a degree in chemical engineering. She brings a unique skill set from her work as an assistant public defender and experience as an environmental and project engineer to the co-op’s board of directors. Camille is active in the Minnesota State Bar Association and currently serves as the community outreach chairperson for the Minnesota Association of Black Lawyers. She is a longtime Mississippi Market shopper and enjoys contributing to the co-op beyond her membership.

THE SEVEN INTERNATIONAL COOPERATIVE PRINCIPLES 1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training, & Information 6. Cooperation Among Cooperatives 7. Concern for Community 16 | THE MEDLEY

Power to the Polls: Your Vote is your Voice

Cooperatives are collectively owned and controlled by their member-owners.

By exercising your member right to vote in our annual board election, you are actively participating in the democratic process that guides our co-op. This year, you may vote for up to four candidates to fill open board seats. Three open seats are for 3-year terms, and one open seat is for a 2-year term.

The board will determine which candidate will fill the 2-year term in November. The four new board members you elect will help set the direction of the co-op moving forward and establish policies that guide management in their work. Current board members reviewed the qualifications of all new applicants and have slated seven candidates for this year’s election. Let your voice be heard — cast your vote today!

Use any one of these methods to cast your vote: • Online by 4:00 p.m. on Oct. 24 at www.directvote.net/MMNFC • In person at any of our co-op locations by 4:00 p.m. on Oct. 24; or • In person at our Annual Meeting on Oct. 25 — final ballots accepted from 5:30 to 6:00 p.m.

We encourage you to vote in advance of the annual meeting.

Meet your Board Candidates

A single co-op membership (individual or household) may be used to cast one ballot for up to four candidates.

Meet this year’s candidates running for open board seats while enjoying light refreshments on Oct. 11.

See page 10 for details.

Andrea Bye Why are you interested in running for this board?

As a registered dietitian, food lover, and community nutrition specialist for the WIC program, I admire that Mississippi Market co-op provides the essential function of making better food available to everyone. I want to be a part of that, and to ensure that it continues to reach more people in the future.

What is your vision for Mississippi Market’s future?

The co-op connects people with high-quality, locally-sourced food while providing community support and education. My vision for our future is that we be responsive to the true food and nutritional needs of the community by increasing food access for everyone.

Briefly summarize what professional, leadership, and/or volunteer experience uniquely qualifies you to serve on the Board.

I am a registered and licensed dietitian. I have studied the science of food, nutrition, and counseling. I currently work as a community nutrition specialist for the WIC program. I get to counsel families daily about food and nutrition. I also help people connect to other programs in the community.

What challenges do you think the co-op will face in the future? How could the co-op overcome these challenges?

The biggest challenge facing the co-op seems to be competition from grocery stores in the area. What sets the co-op apart from the other stores is the fact that when you spend $1.00 at the co-op, $1.60 goes back to the community. The competition can't say that. Community involvement and member ownership are unique assets that the co-op provides. A potential idea to help overcome these challenges includes broadening this message to a wider demographic.

18 | THE MEDLEY

Vote on Positive Change Recipient Match In honor of our 40th anniversary, we are committing to a 40 percent match of the total amount raised for our May 2019 Positive Change recipient. As you vote for new board members, we invite you to also vote for a Positive Change recipient match. Each co-op membership, including family and household memberships, may vote for one of the following three organizations to receive the 40 percent match.

Dream of Wild Health

Minnesota Food Association

Urban Roots

Dream of Wild Health (DWH) reconnects urban Native American communities to a traditional, pre-colonial food system for improved health and wellness. DWH has a strong reputation as a safe and supportive environment where youth, young adults, and their families receive community support and increased connectivity to bolster their leadership, dreams, and ambitions. DWH's donations will directly support their programming for Native American youth age five through college, growing healthful indigenous foods for the community on their 10-acre farm, and stewarding their collection of indigenous saved seeds.

Minnesota Food Association (MFA) operates a certified-organic farm, Big River Farms, which serves as a land-based training program for immigrant and minority farmers, a population that is typically underrepresented in the local organic farming community and marketplace.

MFA also runs a food hub to increase market access and training for farmers enrolled in their Basic Training Program. Donations will support farmers enrolled in MFA’s training program.

By using food and environmental stewardship as tools for social change, Urban Roots empowers youth through hands-on entrepreneurship, career exploration, and community engagement opportunities. For 20 years, they’ve been leading education, training, and service learning projects to develop strong leaders while improving local community and environmental health. They offer paid internships for youth ages 14–18 from Saint Paul’s East Side, in their Market Garden, Cook Fresh Crew, and Conservation programs.

Matt Frank Why are you interested in running for this board?

My personal values centered on social justice and healthy food access align well with the collective power of cooperatives to uplift communities, amplify the voice of the voiceless, and empower individuals to create positive change.

For over a decade, my wife and I have been involved in the local co-op scene in various capacities. As an invested Mississippi Market member-owner and current Communication & Media Specialist in the co-op's Marketing department, my unique perspective will aid in the board's strategic planning, governance, and policy development work. If elected, I promise to work collaboratively with the membership-at-large so that everyone's voice is heard. A co-op employee has not served or been elected to the board in two years - by running for a seat, I hope to change this. I am excited to serve on the board so that together we can continue advocating for policies, both internally and externally, that empower our city's diverse communities.

Briefly summarize what professional, leadership, and/or volunteer experience uniquely qualifies you to serve on the Board.

As a former Environmental Program & Research Associate at nonprofit Dovetail Partners, I worked closely with multiple boards of directors and sub-committees to develop strategic plans that furthered the organization’s priorities, programs, and partnerships. While working there, my research focused on urban agriculture and food justice policies and programs, permaculture design, and sustainable environmental land uses. Additionally, my past board experience includes a two-year term as a working board member for Permaculture Research Institute Cold Climate where I assisted with strategic planning, outreach goals, capacity building, and organizational management. These past leadership experiences will greatly aid in my ability to serve on Mississippi Market’s board of directors.

Cont'd on next page

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What is your vision for Mississippi Market’s future?

Mississippi Market should continue advocating for food systems change and transparency while taking more of an active role in publicly addressing issues of systemic racism, oppression, and implicit bias within our global industrial food and farming systems and within the local food co-op scene. In the future, Mississippi Market should continue diversifying its products and services to provide customers with access to unique offerings that cannot be found at conventional grocers and retailers. Once finances stabilize, the opening of a fourth location on Saint Paul’s West Side or near Lake Como could fill a gap that exists in these parts of the city. Locating a future Mississippi Market next to or within a densely populated mixed-use residential and commercial area situated along hi-frequency mass public transit routes has the potential to increase membership and improve average basket size quantity.

Matt Frank Cont'd

What challenges do you think the co-op will face in the future? How could the co-op overcome these challenges?

The co-op will continue to face an increasingly competitive local grocery market in addition to increasing competition from online retailers, e-commerce platforms, grocery delivery services, and meal kit services. The co-op could overcome these challenges by investing in new technology like a digital customer loyalty program connected to its point of sale software system or a georeferenced smartphone app that shows daily sales and deli/hot bar items to customers when they enter a given store. As public policy continues to increase employee minimum wage and benefits, it will be imperative for the co-op to focus on diversifying its product offerings and adding products with a larger margin, such as alcohol. Building a separate co-op liquor store, or publicly advocating for local government policy changes to allow for grocery stores to sell liquor, could aid in overcoming future financial challenges faced by the co-op.

Natalie Kennedy Schuck Why are you interested in running for this board?

As both a member-owner of Mississippi Market and a member of the Rondo/Lex/Ham community, I appreciate the co-op's presence, history, and potential in the community and want to ensure that it continues to thrive and does so responsibly and responsively with the needs and goals of the surrounding community in mind.

Briefly summarize what professional, leadership, and/or volunteer experience uniquely qualifies you to serve on the Board.

As an accessibility coordinator and co-chair of an accessibility alliance I have extensive professional experience in creating structures, practices, and policies that enable participation regardless of ability. My other professional roles gave me considerable experience in managing programs created to diversify the populations with whom an institution engages meaningfully. I have extensive leadership experience in accessibility, community engagement, and inclusion work which are areas of experience that I believe are essential for a community-based social enterprise such as Mississippi Market. I am co-founder of the MN Access Alliance and serve as co-chair on its steering committee where I helped to create the governing bylaws. I have a Master's in Nonprofit Management where I studied many models and principles of good governance and have previous board and advisory council experience.

What is your vision for Mississippi Market’s future?

A co-op should be responsive to the needs of the community and make all efforts to be inclusive of community input from a diverse array of voices, particularly when its surrounding community is comprised of a broad demographic spectrum. I'd like to see Mississippi Market membership continue to thrive and both membership and leadership be increasingly reflective of the diverse communities wherein the markets are located.

What challenges do you think the co-op will face in the future? How could the co-op overcome these challenges?

As more and more grocery options, including 1 hour delivery as well as complete meal kits which are now available at local grocery stores, become available within and near the communities that are home to Mississippi Market, it will need to ensure its continued relevance and unique existence in the communities in order to stay competitive.

Community education, community engagement, targeted marketing, and unique take on the interactive grocery-to-meal offerings will be key.

…

Due to space limitations, some candidate responses have been edited. Read candidate responses in full by visiting msmarket.coop/election Full candidate responses are also available for review in-store and on the online voting system at directvote.net/MMNFC 20 | THE MEDLEY

Kristen LeeCharlson Why are you interested in running for this board?

I have a deep commitment to the cooperative principles, while supporting the local food and farming economy in our region, and nourishing the community by providing access to healthy options to all our neighbors.

local, regional, and national food system. Be the thought-leader amongst regional and national co-ops. Mississippi Market should participate to help shift the healthcare paradigm and partner with local organizations such as Nourishing Minnesota to help promote and educate around food as medicine.

Briefly summarize what professional, leadership, and/or volunteer experience uniquely qualifies you to serve on the Board.

I have 25 years in nonprofit management, for-profits, entrepreneurial ventures and community collaborations, focusing on the performing arts and local and sustainable food systems. I led board strategy and leadership development for a multi-stakeholder coalition, including their transition to a viable, regionally-focused nonprofit. I spent 3+ years doing R&D for a unique business model focusing on a cooperative, both employee and member-owned, with additional stakeholder owner/operators.

What challenges do you think the co-op will face in the future? How could the co-op overcome these challenges?

With many different access points to eating well and cooking at home, i.e. meal delivery, lower cost outlets, and anything that is convenient - it will be challenging to capture the market space without a true commitment to serving the needs of the community, and neighborhoods specifically. Creating partnerships with our neighbors and understanding the needs of our members and potential members will help inform solutions, but listening is key.

What is your vision for Mississippi Market’s future?

I believe that Mississippi Market can be the neighborhood “hive� for connection, for well-versed information on relevant topics suited to a sustainable lifestyle, both personally and civically. Mississippi Market should be seen as a driving force in supporting, and at times initiating, game-changing ideas within our

The message of ownership is a profound one, and should be a focus of our messaging. People want to belong and feel part of something; if they get to be part of the solution, even better. Maintaining a fiscally responsible business that serves its members with quality offerings (food and programming) without compromising the bottom line, all the while giving back to the community, is an area of accountability that needs board support.

Mark McGuire Why are you interested in running for this board?

I am interested in running for this board because two of my passions in life are food and helping people. They are what motivate me every day.

I am an avid home cook for family, friends, and neighbors. Choosing local ingredients not only taste better, but they are healthier and they support the local community by keeping dollars close to the heart of the community. I am also looking to share my leadership experiences with local businesses while developing my leadership behaviors.

Briefly summarize what professional, leadership, and/or volunteer experience uniquely qualifies you to serve on the Board.

My unique qualifications can be summarized by operational excellence. I have over 12 years of leadership experience working in global manufacturing, sales, and distribution operations at the 3M Company. I have two engineering degrees and a Master's in the Management of Technology from the U of M. I am also a Lean Six Cont'd on next page Sigma certified Black Belt in process improvement THE MEDLEY | 21

and waste reduction. I can bring a viewpoint of lean operations process improvement to reduce the co-op's operating expenses. I am also an Eagle Scout, volunteered with Big Brothers & Big Sisters, and served as a coach for the Special Olympics.

Mark McGuire Cont'd

What is your vision for Mississippi Market’s future?

I view the role of a food co-op in the community to be primarly 1) provide access to healthy locally grown food, and 2) giving back to its members and community in need. My vision of Mississippi Market in 2020–2025 is to have achieved operational excellence to allow the co-op to give back dividends to its member owners and/or reinvest in additional store features, capabilities, and facilities to remain competitive in the grocery store market all while achieving

its vision of bringing great quality food and values to its neighborhood.

What challenges do you think the co-op will face in the future? How could the co-op overcome these challenges?

The grocery store market in the Twin Cities is increasingly competitive so it is the responsibility of the board to continually differentiate the co-op to attract new members, new customers, new farms, and local products to sustain its position in the market. One thing the co-op can do to overcome these challenges is to collect and analyze more internal data to drive down operational costs to continue to reinvest in itself. In today's world, big data allows a company to be quicker and more nimble to the ever changing environment.

Lauren Siegel Why are you interested in running for this board?

I am interested in running for this board because I believe food cooperatives have a unique opportunity to promote social justice causes and be a positive influence in a community.

I am excited about the prospect of being able to help shape my food cooperative by utilizing my knowledge and passion for sustainable food systems, community engagement, and diversity and inclusion.

I enjoy connecting with stakeholders and community members to collaboratively find solutions. Mississippi Market, along with food cooperatives around the country, are facing new challenges associated with big box grocery stores and e-commerce sites providing a wide range of organic food at reduced prices. I would be excited to help Mississippi Market find its next strategy for making the case that engaging with and purchasing organic food from a cooperative can result in even better health for an individual and a community.

Briefly summarize what professional, leadership, and/or volunteer experience uniquely qualifies you to serve on the Board.

I work for the State of Minnesota at the Department of Human Services as a policy analyst to reform our systems of case management in Minnesota, specifically on Medicaid case management. It is extremely important for me to effectively engage every community and stakeholder group touched by case management. I then must incorporate stakeholder feedback and federal policy requirements into proposed state policy on case management.

My current position and prior experiences have given me the tools and knowledge to engage a diverse community in being an active part of a collaborative effort.

My extensive experience in social welfare has given me a strong understanding of how to provide opportunities for individuals to reach their potential in a way 22 | THE MEDLEY

that promotes dignity and self-determination. Healthy, fresh, and local food is very cost prohibitive and I am passionate about making these foods available to more people. I appreciate Mississippi Market's LIME program and would be interested in gaining community feedback to determine ways to expand the spirit of the program without reducing the financial stability of the cooperative.

In my free time, I support my union as my local membership’s secretary. With the help of 25 volunteers, I have been able to mobilize an increase in union membership by six percentage points in the last year and a half. I work well when given an opportunity to collaboratively create strategy to overcome challenges.

What is your vision for Mississippi Market’s future?

Mississippi Market had a fantastic success in the opening of its East 7th Street location. That location brings all kinds of new opportunities including increased visibility and a new and unique community to serve.

Food cooperatives have the opportunity to build and promote strong and equitable communities through engagement, education, and mutual support; support sustainable and just food and consumer systems, which reflect the true cost of each part of the system; remain flexible to morph into what the community wants and needs at the present moment.

I feel that my experience and skills of producing authentic engagement of a stakeholder group can be used to develop vision for the future.

The strengthening of the relationship between a person and their food cooperative will help the person to not lose sight of the reason they go to a food cooperative. In order to function under the mission and principles of our cooperative, we must work to have the same diversity in our patrons and employees as is present in the community surrounding our cooperative.

Cont'd on next page

What challenges do you think the co-op will face in the future? How could the co-op overcome these challenges?

In my view, a major challenge for the future is the growing and strengthening of income inequality. In addition, Minnesota leads other states in racial inequities for health, which also intersects with education and income. I am passionate about access to organic, unprocessed, and healthy foods, and creative solutions are needed to ensure a diverse group of people can access foods from our cooperative.

Lauren Siegel Cont'd

I believe with engagement and a more intentional approach, Mississippi Market can promote equity in access to healthy foods.

If the cooperative is to capitalize on the things which set it apart from large grocery retailers, it will need to find new ways to connect with the community to strengthen sustainable and just food systems from all angles.

I would be interested to explore adding and expanding upon current partnerships with local businesses. This goal should be pursued in order to help build the local economy, create new and innovative ways to rely on the resources of Minnesota and the surrounding states, and create more income and opportunity equity for the people residing in our community.

Michael von Fange Why are you interested in running for this board?

For over 26 years I’ve had the privilege to patronize and enjoy our co-op, and I’ve come to respect and admire its mission to improve the community through responsibly-sourced food. I’d like to offer my skills, ideas, and expertise to our co-op in order to help ensure long-term success of Mississippi Market.

Briefly summarize what professional, leadership, and/or volunteer experience uniquely qualifies you to serve on the Board.

I’m the co-founder and CEO of Simpls, a grab-and-go organic marketplace that has two locations in the Downtown Minneapolis Skyway with a third location opening this Fall. A longtime friend and I started the company four years ago, and built it into a thriving business with a staff of 18 team members. To guide our own vision, we have 5 Simpls Values: Sustainability, Organic, Local, Artisan, and Convenience.

Additional unique qualifications include having an undergraduate degree in a STEM field and working in sales for a large corporation. This 180 in my career aptly demonstrates dedication and passion for food that is good and healthy for us and our local and global communities.

I currently serve as Treasurer on the Board of Directors for my condo association, and have held that position for four years. Creative passion and strong analytical thought are attributes I bring to the table.

I’m confident in my ability to bring great ideas, hear/use others ideas, and help implement and execute effectively.

What is your vision for Mississippi Market’s future?

At Simpls, diversity is something we leverage through inclusion. By having an inclusive environment, we have reaped the rewards of continuous improvement from different ideas and perspectives, created an enjoyable and safe-working environment for everyone, and promoted from within, leading to improve retention. My vision for our co-op is for it to stay relevant, prosperous, and to amplify its positive impact on our community. Through more community outreach, we can encourage and build a more diverse customer base thus better representing the neighborhoods in which our locations reside.

What challenges do you think the co-op will face in the future? How could the co-op overcome these challenges?

Competition: With the large chains entering the market and exploiting the “organic” and “local” food movement, this leads such competitors to cut corners to provide the lowest price. This undoubtedly degrades the meaning and quality of food, and dilutes the meaning and credibility of the USDA Organic label.

Community/consumer education: If our community doesn’t understand where food comes from or why this knowledge is important, they won’t be willing to go out of their way to find a co-op or spend more money for responsibly-sourced food. Mississippi Market can continue to overcome these challenges by focusing, now more than ever, on the integrity and purity of our mission. We do this by continuing to invest in employees who understand and love our mission as much as the owner members, finding and supporting the best local farmers who share our values, engaging the surrounding community, and by telling our story!

…

Due to space limitations, some candidate responses have been edited. Read candidate responses in full by visiting msmarket.coop/elections Full candidate responses are also available for review in-store and on the online voting system at directvote.net/MMNFC THE MEDLEY | 23

LAST CHANCE TO VOTE • LOCAL SAMPLES • CATERED MEAL • LIVE MUSIC • CO-OP UPDATES

MISSISSIPPI MARKET CO - OP ' S

ANNUAL & CELEBRATION

THURSDAY, OCTOBER 25 5:30 –8:30 P.M .

MIDPOINTE EVENT CENTER

415 PASCAL ST. N | SAINT PAUL

Join your co-op community at our annual Member-Owner Meeting & Celebration.

Come enjoy tasty food samples from some of our favorite local farmers. Meet recent Positive Change recipients to hear more about the impactful community work you’ve helped support. Guest speaker Yia Vang of Union Kitchen will discuss how every dish has a narrative that tells the story behind our cultural identities. We’ll also enjoy a delicious Hmong-inspired meal prepared by this famed local chef. Plus, hear co-op updates from your board members and general manager, and learn the results of the board election. To reserve your ticket, visit msmarket.coop or Customer Service*.

AGENDA Last Chance to Vote 5:30–6:00 p.m.

Annual Meeting Program 6:00–7:00 p.m.

Reception & Celebration 7:00–8:30 p.m.

FEATURING • Guest speaker and chef Yia Vang of Union Kitchen.

• A delicious Hmong-inspired meal. See page 9 for details.

• Cooperatively produced wines by Northern Vineyards Winery and Broken Clock Brewing Co-op beer.

• Meet and greet with local farmers, makers, and Positive Change recipients.

• Live acoustic music provided by Shu Lor from Thesaurus Rex.

RESERVE YOUR TICKETS NOW * Reimbursable $5 registration required. Space is limited. 72-hour cancellation policy applies.

24 | THE MEDLEY

Ingredients 1 5lb. local Kadejan whole chicken, rinsed and patted dry MINNE SOTA PRODUCER

¼ cup local unsalted Hope Creamery butter, room temperature 1 ¾ oz. package Shenendoah Growers organic poultry herb blend (rosemary, sage and thyme), divided and half of it chopped 1 lemon, halved 3 medium yellow onions, peeled and quartered with root end intact

WITH GARLIC HERB BUT TER Serves 4 (gluten-free)

1 head of garlic, roughly peeled and cut in half horizontally 4 garlic cloves, peeled and minced 3 Tbsp. olive oil 1 tsp. coarse sea salt, divided 1 pinch black pepper, freshly ground Optional: ¼ cup dry white wine (sauvignon blanc or chardonnay)

Preparation 1. Position rack in bottom third of oven and preheat to 400°.

2. T o create herb butter, mix butter, chopped herbs, and ½ tsp. salt in a small bowl; blend well.

3. P lace chicken into greased roasting pan or on a poultry rack in roasting pan. Place quartered onions in roasting pan around chicken.

4. L iberally rub outside of chicken, inside of cavity and under the skin with herb butter and minced garlic. Pour olive oil, white wine (if using), and juice of half a lemon over the chicken and onions. Sprinkle chicken and onions with freshly ground black pepper and remaining salt.

Photo credit: Amanda Paa, Heartbeet Kitchen.

5. S tuff chicken with remaining herb blend sprigs, sliced garlic head, and squeezed lemon half. Tie legs together with poultry string.

6. R oast chicken for 1 hour and 15 minutes, basting half way through. Remove from oven and baste again, then broil for 2 to 3 minutes until chicken skin is golden.

7. R emove from broiler and cover with foil for 10 minutes before serving. Serve drizzled with pan juices and remaining lemon half cut into wedges.

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Ingredients 1 local butternut, acorn, or other winter squash, diced 1 small onion, diced 1 cup frozen mixed vegetables 1 15 oz. can diced roasted tomatoes 1 5.4 oz. can Native Forest organic coconut cream

Serves 4 (gluten-free, vegan, budget-friendly)

1 15 oz. can Field Day garbanzo beans, drained and rinsed 1 tsp. Kosher or coarse sea salt, divided*

Presented by East Side Table

1 ¼ tsp. granulated garlic, divided* 1 tsp. + 1 Tbsp. powdered ginger, divided* 2 Tbsp. soy sauce (Tamari if gluten-free) 4 Tbsp. olive oil, divided* 2 cups long-grain brown rice, cooked* * Indicates bulk item.

Preparation 1. Preheat oven to 425°F. 2. S lice winter squash into half rings about 1" thick.

Cut off skin if squash is not an acorn, carnival, or delicata. Remove center pulp and seeds.

Rinse seeds and set aside in oiled bowl.

3. D ice squash into ½-1" pieces. Toss in a bowl with 2 Tbsp. oil and place on baking sheet in a single layer with some space empty for seeds later.

Sprinkle with ½ tsp. salt, ¼ tsp. garlic granules, and ½ tsp. ginger. Place in oven on upper shelf.

26 | THE MEDLEY

Photo credit: Amanda Paa, Heartbeet Kitchen.

4. W hile squash is roasting, sauté other vegetables.

Heat remaining 2 Tbsp. oil in a large pan over medium heat. Sauté onion until soft. Add frozen vegetables and remaining salt, ginger, and garlic.

Sauté 2–3 minutes until bottom of pan begins to brown, then reduce heat to low. Stir in tomatoes, coconut cream, soy sauce (or Tamari), garbanzo beans, and ½ cup water. Simmer on low, stirring frequently until squash can be added.

5. C heck squash pieces for doneness — a fork should easily be inserted. Add squash seeds to sheet pan and roast another 5 minutes. Remove pan from oven. Carefully move squash into sauce pan with other ingredients, saving seeds for garnish.

6. A dd additional water to thin sauté to desired consistency.

7. S erve over brown rice. Garnish with squash seeds. Season with salt and pepper to taste.

DECEMBER register at msmarket.coop/event

Fruit Pies — West 7th store Saturday, Dec. 1 • 12:00–4:00 p.m. $35/$33 members

Join Jan for an afternoon of making crusts and baking micro 6" pies.

While your crusts set, we’ll peruse the co-op for suitable fruit fillings and then bake your one-person pie on the spot. Please bring a rolling pin, if you have one, and a small container to take home your pie. Extensive handouts provided. Children over 7 are welcome to register.

Easy Peasy Plant-Based Cheese — East 7th store

The Perfect Cup of Chai — East 7th store

Sunday, Dec. 9 • 1:00–3:00 p.m.

Saturday, Dec. 15 • 9:00–11:00 a.m. $15/$12 members

Join Steve Leinen of the Animal Rights Coalition to learn how to make delicious plant-based cheeses. Learn how easy and tasty it can be to make plant-based cheese from cashews, soy and almond milk, and vegetables.

INSTRUCTOR: Steve Leinen, Animal Rights Coalition

$25/$20 members

In this workshop, you’ll delve into the world of chai tea brewing. Participants will learn about classic chai spices and other herbs that can complement these flavors and support our bodies.

You’ll learn how to brew chai using a traditional method, and some techniques for making it. Please bring a jar to take home your chai tea blend.

INSTRUCTOR: Monarda Thrasher

INSTRUCTOR: Jan Grover

Japanese Cooking: Mizutaki — West 7th store Sunday, Dec. 2 • 1:00–3:00 p.m.

Homemade Gifts for the Holidays — West 7th store Thursday, Dec. 13 • 5:30–8:00 p.m. $30/$25 members

$40/$35 members

Mizutaki, a type of Japanese hot pot, is a fun, tasty winter dish to keep you warm. Learn how to prepare this traditional dish of meat and vegetables and share the meal with the whole class!

Join Terra from Pranarom, a local organic essential oil company, for a night of homemade gift giving ideas with organic essential oils. You’ll make a take-home gift of organic body polish and artisanal honey.

INSTRUCTOR: Terra Drude Johnson, Pranarom

INSTRUCTOR: Kimiko Molasky

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

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a LOCAL champion

at the Co-op As crisper weather sets in, nothing beats the rich aromas and tastes of organic winter squash from local partners like Featherstone Farm and Wisconsin Growers. Unlike their summer counterparts, which are picked immaturely for the best taste, winter squash is harvested when fully grown, ensuring robust flavors. Hundreds of winter squash varieties exist, including common favorites like butternut, acorn, and spaghetti. The following varieties are available at the co-op throughout fall, winter squash’s peak harvest season. Enjoy them steamed, baked, boiled, roasted, stuffed, or mashed. Winter squash goes great in hardy autumnal soups or eaten on its own.

F E AT H E R S T O N E FA R M RUSHFORD, MINN.

Featherstone Farm has been growing organic fruits and vegetables for over 20 years with a focus on personal, financial, and environmental sustainability. At their 250-acre certified-organic farm in Rushford, Minn., they produce over 70 different crops annually for delivery to local food co-ops, natural food stores, farm-to-table restaurants, and wholesalers. The farm’s philosophy is rooted in the belief that the freshest, best-tasting, most-nutritious fruits and vegetables come from holistic, sustainable production systems. As organic farmers, Featherstone possesses a strong ethic of environmental stewardship and is dedicated to building healthy soil, protecting natural resources, creating renewable energy, and serving as a regional food hub that connects our urban and rural communities. Their delicious organic carrots and winter squash can’t be beat!

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Spaghetti Squash Named for its spaghetti-like strands of golden flesh, this variety is an excellent substitute for pasta noodles. Best when baked, shredded, and topped with your favorite marinara sauce.

Delicata Squash Delicata squash has a unique taste and smell reminiscent of butternut squash, corn, and sweet potatoes. The creamy yellow flesh is best eaten when steamed or baked.

Carnival Squash This squash has distinguishing variegated patterns of orange and green markings on its exterior.

Its orange flesh has a slightly nutty, buttery, sweet flavor. Best eaten when steamed or boiled and mashed.

Hubbard Squash The Hubbard squash has a dry, orange flesh with a firm texture that tastes sweet and nutty. It can be used as a substitute in recipes that call for pumpkin or sweet potatoes. Best eaten when baked, roasted, or steamed.

Kabocha Squash Kabocha squash has a deep green exterior and bright mustardcolored flesh with a sweet, rich taste. It has the highest sugar content of any winter squash and is excellent baked and stuffed.

Acorn Squash Acorn-like in shape, this squash has orange-colored flesh with a nutty flavor. This variety is perfect for stuffing and best when baked.

Buttercup Squash While much different in size and appearance than butternut squash, buttercup has a similar creamy, orangecolored flesh with a slightly less-rich taste. Great baked, and pairs well with apples and brown sugar.

Red Kuri Squash Bright orange and tear-dropped in shape, the red kuri squash has a very rich, sweet flavor with a bit of spiciness to it.

Excellent baked whole or split.

Butternut Squash An instantly recognizable fall classic, butternut squash has a deep orange-colored flesh with a distinctive butterscotch flavor and is best eaten when steamed or baked.

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Homemade Simple Syrups This holiday season, give a homemade gift from your kitchen. Handcrafted simple syrups are an easy, thoughtful gift that can jazz up any cocktail, latte, or dessert recipe. These can be easily adapted to personal taste, plus they’re vegan and glutenfree. Simple syrups keep for four weeks when refrigerated, or you can pour them into ice cube trays and freeze for future use.

POMEGRANATEINFUSED SIMPLE SYRUP

CINNAMON CLOVE SIMPLE SYRUP

2 cups fresh pomegranate seeds

1 star anise*

1 cup fresh or frozen cranberries*

1 Tbsp. fresh squeezed lemon juice

2 cinnamon sticks*

1 sprig fresh thyme

1 cup water

1 cup water

3 orange slices

1 cup sugar*

1 cup water

2 whole cloves*

1 cup sugar*

CRANBERRYORANGE SIMPLE SYRUP

1 cup sugar* *Indicates bulk item.

Visit msmarket.coop/blog for holiday cocktail recipes.

PREPARATIO N 1.

Combine ingredients in a medium pot, stir, and bring to a boil.

Reduce heat and simmer 8 to 10 minutes, stirring occasionally.

2.

emove from heat and pour mixture into a strainer over a large R bowl. Let the syrup cool.

3.

Add simple syrup to glass jars for storage or gifting.

HOMEMADE GIFTS FOR THE HOLIDAYS Join Terra Drude Johnson from Pranarom on Dec. 13 for a night of homemade-gift-giving ideas using organic essential oils.

See page 27 for details.

Photo credit: Amanda Paa, Heartbeet Kitchen.

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INDULGENT APPETIZERS | MOCKTAILS | LOCAL & FAIR-TRADE GIFTS | LIVE JAZZ MUSIC | RAFFLE PRIZE

4TH ANNUAL

HOLIDAY SAMPLER TASTING & GIFT FAIR

Mississippi Market is your one-stop shop for celebrating the year-end holiday season!

Join us during our 4th annual Holiday Sampler on Saturday, Dec. 8, at our Selby store. Peruse our selection of handcrafted gifts made locally and abroad, from children’s books and toys to fair-trade knitted hats and scarves to an assortment of gourmet foods. Gain inspiration for your holiday menu planning by sampling indulgent appetizer pairings and festive drinks. Enjoy live jazz music while you shop and enter a drawing for your chance to win a 100% grass-fed beef rib roast for the holidays from local farmers Thousand Hills Cattle Co. Plus, spend $50 or more and receive a gift with purchase, while supplies last.

STORE

SATURDAY, DEC. 8 11:00 A.M.—2:00 P.M.

FE ATURING: • Kombucha mocktails by GT’s Living Foods • Local artisan meat & cheese pairings curated by Red Table Meat Co. • Eggnog sampling station with dairy and dairy-free options

• Bacon-wrapped dates from local pasturedpork farm Pastures A Plenty • Make-your-own Organic Valley butter station with local Brake Bread samples • Local Velvet Bees honey butter appetizer pairings THE MEDLEY | 31

PRESORTED STANDARD U.S. POSTAGE PAID TWIN CITIES, MN PERMIT NO. 27734

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

msmarket.coop |

@msmarketcoop |

@msmarketcoop |

@msmarketcoop

1500 West 7th Street Saint Paul, MN 55102

622 Selby Avenue Saint Paul, MN 55104

740 East 7th Street Saint Paul, MN 55106

7:30 am–9:30 pm

7:30 am–9:30 pm

7:30 am–9:00 pm

651-690-0507

651-310-9499

651-495-5602

PLEASE RECYCLE This paper was locally Milled in MN