Issuu

THE MEDLEY SPRIN G 2021

Early Bloomer Sale April 28 – May 4 REGULAR STORE HOURS ALL THREE STORES

MISSISSIP MAR K E T P I PLANT SA MAY 5 – 3LE 1

8 A.M. – 8 ALL THRE P.M. DAILY E STORES

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

EDUCATION & EVENTS Katie Marty

MARKETING MANAGER Leah Oliver

PRINTING Modern Press

COMMUNICATION SPECIALIST Jamie Bernard

GRAPHIC DESIGN La Bang Studio

YOUR BOARD OF DIRECTORS 651.310.9475 | board@msmarket.coop PRESIDENT Lauren Siegel

SECRETARY Roy Berger

VICE PRESIDENT Laura Mirafuentes

BOARD MEMBERS Amy LaFrance Noel Nix Molly Phipps Hindolo Pokawa Daniel Ramos Haaz

TREASURER Drew Lein

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: Collard Green Wraps with Spicy Garden Pesto PHOTO CREDIT: Teeko Yang, Teeko & Co.

2021 Mississippi Market Co-op

E E ART T A H BR DAY

CEL

co-op buzz

EARTH DAY IS THURSDAY, APRIL 22. How will you celebrate? Picking up trash around your neighborhood or a local park, minimizing waste by buying in bulk with reusable containers, and meal planning to prevent food waste are all great places to start! Illustration by Lora Hlavsa

Illustration by Ry Macarayan

Apply to Be a Community Partner A big thank-you to our Community Partners who have provided discounts to co-op member-owners this past year! Our Community Partner Program is a unique benefit for both co-op members and local business partners. We’re looking to expand the program for our next fiscal year, July 2021 – June 2022. If you are a local, independent business owner or know a business that might be interested in joining the program, please let us know. Apply by April 15, 2021, at msmarket.coop/community-partner-program.

THE MEDLEY | 3

A MESSAGE FROM THE BOARD

SPRING IS A TIME OF HOPE AND RENEWAL AS THE DORMANT WINTER GIVES WAY TO A LIVING LANDSCAPE. Even so, we are living in a turbulent time where it can seem like we’re careening from disaster to disaster on the global and national scales. When things seem out of control, I find it helpful to focus on how I can make a positive difference, no matter how small. A few years after I moved to Saint Paul, about a decade ago, I was conducting interviews to prepare a workshop around long-term planning for climate change. I learned lots of interesting things about the city, and one interview changed my life. David Lanegran, professor emeritus of geography at Macalester College, reflected that Saint Paul is great because it’s small enough to figure itself out and make a meaningful difference. It was the call I needed to get involved and begin participating, volunteering and founding a nonprofit. I also decided to run for Mississippi Market’s board of directors as part of this call. Small-scale democracy is key to a healthy society, and one of the seven principles that guide all cooperative institutions. Democracy works best when all members feel empowered to use their rights and responsibilities to the fullest, and I see evidence of that in the Mississippi Market community: voting and being informed in elections, speaking about/acting on injustices and threats to democratic principles and institutions, supporting local organizations for the good of society, and welcoming all voices and perspectives. As the board works together on behalf of member-owners, we sincerely want input on how Mississippi Market is doing. We welcome members to attend our meetings to ensure we are acting in all our interests. We can also be reached via email at board@msmarket.coop. The co-op belongs to all of us, and we should all pitch in to make sure it remains the vital institution our community needs during the pandemic and beyond, making a positive difference. MOLLY PHIPPS, Board Recruitment & Development Committee Member Molly Phipps has a PhD in science education and is the executive director of the West Side Farmers Market

What's Cooking with the Board? Thursday, June 17 | 6-7:30 p.m.

CALLING FOR BOARD CANDIDATES! One of the perks of co-op membership is the ability to apply to run for an open board seat. This is an exciting opportunity to serve your community and lead your co-op in shaping our collective future. Learn more by submitting a board interest request at msmarket.coop/board-interest or at an upcoming event: 4 | THE MEDLEY

Meet your board and learn about their favorite tips and tricks for summer cooking as well as current board projects on their plate.

Board Informational Session Tuesday, June 22 | 6-6:30 p.m.

Learn more about the board and the process of applying at this 30-minute informational session.

A MESSAGE FROM THE GENERAL MANAGER

OH, SPRING! One of the many things I love about Minnesota — in addition to the large number of food co-ops — is the fact that we have four seasons! And while I treasure traits of each one, it is spring I await with joyful anticipation. This year, perhaps more than any that have come before, we emerge after a winter season of changed traditions, isolation and loss. We wait and watch for the electric green of the new leaves on the trees, for it signifies the hope and promise of what new life the coming days will deliver. Our steps take on a buoyancy when no longer weighed down by heavy coats and boots. At the co-op, spring also brings our annual plant sale and the anticipation of the local growing season. Over the past year, our strong co-op roots have sustained us, anchored us and nourished us. For over 40 years, our members, staff and vendors have continued to strengthen our roots, and while world events have shaken all of us, our co-op community remains strong and healthy.

“I want to think again of dangerous and noble things. I want to be light and frolicsome, I want to be improbable and beautiful and afraid of nothing. As though I had wings.” MARY OLIVER

We have learned the importance of living in the present, one day at a time. We have learned to find joy in the small moments every day. And we have remembered the power of gratitude. We are very grateful for each of you who choose to shop with us, despite your ever-increasing options, and to our incredible staff whose resiliency is unmatched. Thank you. We are bursting with energy to be outside where we can more safely gather and visit with loved ones again. We look at our gardens and imagine getting our hands dirty and when we can rush out each day to look for signs of growth on our dormant flowers and plants. And so, we wait for spring! The poet Mary Oliver wrote, “I want to think again of dangerous and noble things. I want to be light and frolicsome, I want to be improbable and beautiful and afraid of nothing. As though I had wings.” After enduring the last year, all of us in this together, let’s now get outside to wonder, to plant, and to take flight, as though we had wings. I’ll see you there. CATHERINE DOWNEY, General Manager cdowney@msmarket.coop

THE MEDLEY | 5

U S L O Y R U AD V E N T BULK AISLE SHOP

in the

It’s easy to beeline toward your favorite, familiar bulk items when you shop at the co-op, but we have so many unique options you may have never noticed before! It’s simple, fun and affordable to be adventurous in the bulk section — often for under a dollar, you can buy a small amount of something new to test out. Here are some hidden gems you may just fall in love with! 6 | THE MEDLEY

Unique Grains ORGANIC BUCKWHEAT GROATS | LOCAL | GLUTEN-FREE Buckwheat groats are the hulled seeds of the buckwheat plant and can be eaten raw (crunchy and slightly nutty), cooked (mild flavor with a rice-like texture) or roasted (toasty and earthy). They are high in fiber and antioxidants and are a source of prebiotics. ORGANIC MILLET | LOCAL | GLUTEN-FREE Popular throughout Africa, Asia and Eastern Europe, millet has a slightly sweet, slightly nutty, corn-like flavor. It’s nice and fluffy when cooked and is a great budget-friendly alternative to quinoa. This delightfully starchy ancient grain is high in protein, fiber and vitamins. ORGANIC SPELT BERRIES | LOCAL This ancient variety of wheat has a satisfying chewiness similar to barley, is full of protein and fiber, and makes a versatile kitchen staple. Eat it as a hot cereal or in pilafs, risottos, breads, soups or salads. You can also use it to bulk up meatballs, burgers and meatloaf! ORGANIC JADE PEARL RICE This light green rice gets its beautiful color from wildcrafted bamboo extract, which is high in manganese and other minerals. It produces a delightful bamboo scent, a light vanilla taste, and a perfectly sticky yet fluffy texture when cooked. Unlike other rice, don’t rinse this one before cooking — you’ll wash off the bamboo extract!

Spices ORGANIC WHITE CHEDDAR CHEESE POWDER Add a cheesy pop of flavor to just about anything; sprinkle over popcorn, eggs, mac and cheese, potatoes and more! APPLEWOOD-SMOKED SEA SALT Smoked over aged applewood at low temperatures, this flaky, richly flavored salt is excellent for barbecued meats, marinades, brines and chutneys. MITMITA, SHIRO & BERBERE SPICE BLENDS | LOCAL Mix things up with these flavorful blends commonly used in Ethiopian and Eritrean cooking. Highly spicy mitmita is ideal for beef and chicken dishes, sauces, beans, soups and vegetables. Berbere ties dishes together and can be used as a dry rub for meats, a seasoning for stews, lentils and grains, or even a tableside condiment to sprinkle over your meal. When simmered with water, shiro (a blend of powdered chickpeas and spices) turns into a flavorful sauce you can add garlic, onions, veggies or meats to. Be sure to grab some injera for dipping!

Other Fun Finds RAW BEE POLLEN | LOCAL Bees create these small pellets out of flower pollen and nectar and carry them back to the hive to ferment into “bee bread” to feed the colony. Beekeepers collect a small amount for humans to enjoy as well. With a lightly sweet, floral flavor and powdery texture, bee pollen is often added to smoothies or sprinkled over yogurt, oatmeal or salads. ORGANIC RED BUSH CHAI This caffeine-free twist on chai is made with rooibos tea for a smooth, full-bodied, sweet and spicy cup. CHUNKS OF ENERGY Available in Chocolate Almond Chip, Carob Spirulina, Organic Cacao Goji, Organic Cha Cha Chia Orange and Organic Carob Super Greens, these filling little cubes are great for camping, hiking or even as a workday snack. Store them in an airtight container in a cool, dark place to make them last up to six months. You can also refrigerate or freeze them! THE MEDLEY | 7

CREATE POSITIVE CHANGE

8 | THE MEDLEY

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

April Recipient The Sanneh Foundation is a Saint Paul-based nonprofit whose mission is to empower youth through in-school and after-school support; improve lives by providing youth programs; and unite communities by advancing diversity, equity and community well-being. Due to COVID-19, Sanneh’s traditional holistic youth development programming was postponed and staffing was redirected to help with emergency relief efforts. Staff in Sanneh’s BIPOC Workforce Development Program pivoted to provide free food for over 100 families a day and have distributed over 1,700,000 lbs. of fresh and nutritious foods since March 2020 to support the community. Positive Change donations will support youth programming at the Conway Community Center, ensure the availability and accessibility of food to those who need it most during this unprecedented time, and help procure needed supplies, such as personal protective equipment, to ensure the safety of staff and the community.

May Recipient Lower Phalen Creek Project (LPCP) is a Native-led nonprofit serving the East Side of Saint Paul whose mission is to engage people to honor and care for our natural places and the sacred sites and cultural value within them. LPCP’s latest project honors the Dakota sacred site Wakáŋ Tipi with the development of Wakáŋ Tipi Center — a cultural and environmental interpretive center located at the Bruce Vento Nature Sanctuary. Positive Change donations will support ongoing community and habitat restoration projects at Bruce Vento Nature Sanctuary; the establishment of a traditional plant medicine garden at Rivoli Bluffs; the development of Wakáŋ Tipi Center; and the restoration of Phalen Creek.

June Recipient Loaves & Fishes is a nonprofit organization serving free, healthy meals to Minnesotans where the need is greatest. Loaves & Fishes is guided by a vision of equity where all people, regardless of socioeconomic, cultural, religious or ethnic background, meet their basic needs for food, dignity and respect. Donations will support healthy food access and provide hunger relief in Saint Paul. Loaves & Fishes prepares meals packaged for takeaway service every day at 16 different community locations and nonprofits in Saint Paul, plus delivers directly to people experiencing homelessness. The COVID-19 pandemic has created an ongoing hunger crisis resulting in a demand four times as high for meals from Loaves & Fishes. In 2020, they provided over 4 million meals to meet this increased need. Loaves & Fishes Minnesota is not a religious organization. They serve without regard to religious perspective and do not engage in activities that promote any particular religious cause.

THE MEDLEY | 9

Meal Planning: Your Guide to Less Stress, Less Waste, and More Deliciousness by KATIE MARTY, Community & Event Coordinator

Meal planning can truly be a form of self-care. By taking the time to plan your meals and your shopping list, you are taking care of future you by getting ahead of the stress that comes with figuring out what to buy, cook and eat every day. You will also likely save money and reduce food waste in the process! FIVE STEPS TO CREATE A SUCCESSFUL MEAL PLAN:

Look at your calendar and see what you have planned for the week, making sure to account for any takeout dinners, late work nights, or meals with friends.

Take an inventory of your pantry. What needs to be used up or what do you already have that you can build into your recipes? By using perishable items that might be about to go bad, you will reduce both food waste and your grocery bill.

Brainstorm meal ideas and recipes that sound good to you and your household, ideally while hungry! To speed this part up on busy weeks, keep a running list of standby recipes that you and your household love and a dream list of new recipes to try.

Compare meal ideas with what you have in your pantry, what is on sale, what is in season, the variety in meal style, and shelf life of ingredients. With these factors in mind, finalize your list of meals for the week.

Create your grocery list based on your meal list and any other staples. Organize your grocery list by department to save yourself time on your shopping trip.

10 | THE MEDLEY

PRO TIPS FOR MAXIMUM BUDGET SAVINGS WHILE CREATING YOUR MEAL PLAN: Focus on recipes that create leftovers that can be used for tomorrow’s lunch or a quick dinner later in the week. Aim for recipes that create at least four to six servings or double a recipe to yield more leftovers. When using fresh herbs or veggies, make sure to incorporate them in another meal that week to use them up. Alternatively, try freezing or drying them, or purchase a smaller amount. At the co-op, you can buy produce items like radishes, celery and carrots individually to reduce waste and save money. When reading a recipe, don’t be afraid to make edits: Swap out ingredients for what you have on hand, choose a more affordable substitute, or swap fresh herbs for dried herbs. Save money by choosing some meat-free recipes or mixing meat with a grain to help stretch the meal further, such as a ground turkey and lentil taco filling. Select one to two recipes for the end of the week that contain less perishable ingredients to ensure ingredients aren’t going to waste before you have a chance to cook them. Keep a few standby recipes that will use up whatever is left in the fridge. A few meal styles that are great for this include quiches, frittatas, fried rice, stir fry, quinoa one-pot meals, and vegetable soup.

FRITTATA RECIPE TEMPLATE A frittata is one of the most versatile recipe templates to keep on hand. You can sub in the veggies, cheese and meat (if you choose) based on what is in your fridge. When you’re making your swaps, just keep in mind this ratio: for every six eggs, use 1/4 cup heavy cream or milk, 1 cup cheese, and 2 cups total of vegetables and/or meat filling. ONE POSSIBLE VERSION OF A FRITTATA:

Instructions: 1 Heat oven to 400°F.

2 Whisk the eggs, milk and 1/2 tsp. salt together in a small bowl; set aside. Cook the bacon in an oven-safe skillet, stirring occasionally, until crisp, 3 about 8 to 10 minutes. Remove the bacon from the pan and pour off all but 2 tablespoons of the fat. Return the pan to medium heat, add the potatoes and sprinkle with 4 the pepper and the remaining 1/2 teaspoon salt. Cook until tender and lightly browned, 4 to 6 minutes. 5

Add spinach to the pan with the garlic and herbs and cook, stirring, for 1 minute. Add the bacon back to the pan and mix to evenly distribute.

Sprinkle the cheese on top, then pour the egg mixture evenly over the 6 vegetables and cheese. Cook for 1-2 minutes or until you see the eggs at the edges of the pan beginning to set. 7

Ingredients:

Adapted from thekitchn.com

Bake the frittata until the eggs are set, 8 to 10 minutes. For a browned, crispy top, broil the frittata for 1-2 minutes at the end of baking.

8 Cool in the pan for 5 minutes, then slice into wedges and enjoy!

6 large eggs 1/4 cup whole milk 1 tsp. kosher salt, divided 4 slices bacon, chopped (optional) 2 small potatoes, cubed 1/4 tsp. freshly ground black pepper 1/2 medium red bell pepper 2 cups baby spinach 2 cloves garlic, minced 1-2 Tbsp. of your favorite fresh herbs 1 cup shredded cheddar cheese Image by Teeko Yang • Learn more about their work on Instagram @teekoxco or by visiting teeko.co.

THE MEDLEY | 11

DILL-IGHT IN HOMEGROWN HERBS by MAUREEN HARK, Master Gardener and Floral & Plant Sale Coordinator

We're continually expanding our herb selection at the Mississippi Market Plant Sale. Keep an eye out for exciting new varieties, as well as these favorites: BASIL This year we'll have about 14 different varieties of basil. You'll find several downymildew-resistant ones like Elenora and Devotion, and some more unique ones like African Blue, which is more tolerant to lower temperatures than other basils, delicious in pesto, loved by pollinators, and a lovely addition to any garden bouquet. You can also find purple basils, red basils, lemon basils, Thai basils and several Genovese-style varieties at the sale.

LAVENDER You'll find lavender with white flowers, pink flowers and purple flowers, as well as French, English and Spanish lavender. Plus, keep an eye out for these types: • Phenomenal: a lavender with an early bloom and a rich fragrance • Munstead: a hardy lavender with dark purple blooms and gray-green foliage

MINT This year we will have over 18 different varieties, including Thai, ginger, apple, lime, Himalayan (a pollinator favorite), chocolate, strawberry, Corsican and the much-loved Mint Mojito — perfect, of course, for summertime mojitos and wonderful in lemonade. It also dries well for tea.

• Hidcote Blue: another hardy lavender that works well for drying

Illustrated by Lora Hlavsa • Learn more about their work on Instagram @lorahlavsa or by visiting lorahlavsa.com.

12 | THE MEDLEY

GROWING • If starting with seeds indoors, be sure to read the seed packet's instructions to see how many weeks in advance the plant needs to be started before you can safely move it outdoors. • Some of the tender herbs found at the plant sale, like the basils, should not be planted outside until all danger of frost is past. • Most herbs like lots of sun, at least six hours a day — in fact, the more, the better! If you are growing them inside, 12 hours of direct fluorescent lighting each day will give them what they need. Windowsills can also work, but they can be drafty when it's cooler out and sometimes can produce leggy plants. • Whether in a pot or in the ground, don't let your herbs dry out! You'll need to be more careful about this when growing in pots. Never let them get to the point where they wilt. Mulching around the base of the plant will help keep the soil moist. • When planting outside in a garden, put your herbs where you'll be able to access them for frequent harvesting. HARVESTING • Harvest the leaves throughout the season to promote new growth. • Harvest in the morning before the sun has a chance to evaporate the essential oils in the leaves, and try to harvest before the plant has flowered for the best flavor. • Snip the branch just above a leaf to encourage new growth, and be sure to select stems without disease or insect damage.

• Don't fret if you don't get to harvesting your herbs before they flower. Nearly all of them are visited by and are an important food source for pollinators. Not only that, but many of them are beautiful in garden bouquets! PRESERVING • Hang dry: Lavender, marjoram, mint, oregano, rosemary and sage are great for hang drying. Bundle each herb in bunches of 10 to 12 stems, tied with rubber bands, and hang upside down in an airy, cool room out of direct sunlight. The bundles will dry in one to two weeks, depending on the weather. (Humid weather slows the drying process.) Once dry, strip the leaves off the stems, place in a jar and store in a dry, dark place. Use within three months for best flavor. • Dehydrate: Basil, dill leaves, lovage, parsley and thyme don't dry well with the hanging method — instead, remove the leaves from the stems, cut into small pieces, and lay on screens to air dry or place on a cookie sheet to dry in the oven or a dehydrator. Set the oven or dehydrator to a low temperature (below 150°F), and stir often until the leaves are dry. Store in glass jars. • Freeze: Fill each insert in an ice cube tray about 2/3 of the way with herbs (chopped or in large pieces), then add olive oil or broth and freeze. Hard herbs like rosemary, sage, thyme and oregano work best for this method. Now you'll have flavorful, herby bases for soups or sautés! Looking for more hands-on advice? Join us for an herb gardening workshop! See details on page 23.

THE MEDLEY | 13

meet chef lachelle cunningham CHEF LACHELLE has been a dynamic force on the Twin Cities food scene and is known for cooking globally inspired comfort food that thwarts unhealthy stereotypes and fuses in global flavors. She began her culinary career by launching Chelles’ Kitchen in 2012 and soon became known for her work as the founding executive chef of Breaking Bread Cafe (2015) in North Minneapolis. In 2018, Chef Lachelle began building the Healthy Roots Institute with a mission focused on healing and social justice through food education, culinary arts and entrepreneurship. Through the institute, Chef Lachelle curates cooking workshops and retreats, teaches culinary arts and food business classes, and provides human resources, menu development and operations consulting to local restaurants and foodservice establishments.

Soul Food Matters! by LACHELLE CUNNINGHAM American soul food treads deep into the spirit of human instinct where survival meets artistry. Distant from our minds are the Black and enslaved who served, nurtured and toiled for the masters, the land and the economy before tending to self. Yet, at the foundation of American cuisine, we find proficient agricultural and sustainable foodways and healing practices that are indigenous to Africa and America. This, infused with historical transitions and global food traditions, has become what we now think of as soul food. When placed on the roster of American cuisine, it’s isolated to a box often overlooked and dismissed as representing unhealthiness and a struggle intentionally forgotten. As the enslaved were rationed what most considered waste, they were compelled to create their own culinary treasures by supplementing these meager allotments with ancestral traditions of foraging, fishing, hunting, gardening and bartering. This is where the culinary forefathers flourished. However, following emancipation, the economy shifted and the Department of Agriculture was created. With this, a multitude of land-use and food-related acts were designed and implemented to eliminate food sovereignty for Americans. By the 1960s, the “soul” era was born out of the civil rights movement and the term “soul food” was coined while the American food system continued to devolve into the Standard American Diet of today, bringing soul food in tow. Alongside this decline in our food system, so much has been lost. So many culinary pioneers forgotten from history; so many food stories gone. I am here to reclaim this narrative…to remember and celebrate the forefathers…to honor the African and Indigenous traditions and ingredients, the healing plants and foods, customs and cooking techniques. These mementos uplift my spirit, inspire my passion, guide my intuition and help to hone my skills. I am here to demystify, amplify and celebrate soul food. Why? Because soul food matters!

14 | THE MEDLEY

Introducing the Beyond Soul Food Class Series While celebrated and even elevated, more often, when placed on the roster of American cuisine, soul food has been isolated and overlooked as representing struggle and unhealthiness. People don’t often think of the multicultural ingredients and food traditions that were melded together to form what we now know as soul food. Nevertheless, the space and time is now being made to reclaim the narrative on soul food not only as a food of perseverance and ingenuity, but as a compendium of superfoods and transformative ingredients used to usher us down the path of healing, sustainability, innovation and, most importantly, deliciousness! In this seven-part series, you will dig deeper with Chef Lachelle to reveal what has been lost and forgotten about this major pillar in the foundation of American cuisine. While uncovering the plant-based foundations of soul food and how these nostalgic flavors are built, you will learn some of the medicinal plant wisdom passed down through generations. Throughout this series, Chef Lachelle will connect her personal food story to the story of her ancestors as she demonstrates creating delicious plant-based recipes that help to heal and restore the body. We welcome you to join us in honoring soul food and giving it its proper place in culinary history. LEARN MORE AND REGISTER AT MSMARKET.COOP/EVENT

How Did We Get Here? Saturday, April 10 | 12–2 p.m. | Free

Let’s explore the story behind soul food and how it came to be. As we experiment together with soul food recipes, we’ll dig a little deeper to uncover the relationship between this history and its connection to our overall food system, culture, power, our health and the impacts therein. In this class we will create a couple recipes live from this delicious plant-based, soul food-inspired menu: black eyed peas and forbidden black rice, collard greens, cornbread, vegan banana pudding, and seasonal lemonade.

Soul Food Influencers Saturday, May 8 | 12–2 p.m. | Free

What are the circumstances and who are the characters that culminated to create this cuisine we know today? In this session, we will look at the major cultures, ethnicities, traditions and customs that have influenced soul food cuisine. You’ll receive recipes for the entire plant-based menu and we’ll cook one to two of these dishes live together: garden gumbo with roasted okra, succotash, jambalaya, purple yam cobbler, and hibiscus tea.

Soul Food Time Machine Saturday, June 12 | 12–2 p.m. | Free

In this session, we take a step back into the history and progression of soul food, our overall food culture, and how this evolution impacts our health today. Let’s look at some of the first soul food cookbooks and recipes by culinary pioneers who gave definition and character in their creative expressions of American cuisine. You’ll receive recipes for the entire plant-based menu and we’ll cook one to two of these dishes live together: vegan “shrimp” and grits, stewed green beans and yuca, accara (black eyed pea fritters) with spicy kaani sauce, coconut curry perloo rice pudding, and sweet tea.

THE MEDLEY | 15

COLLARD GREEN WRAPS WITH SPICY GARDEN PESTO by Chef Lachelle Cunningham • Serves 4

Wrap Ingredients: 2 bunches collard greens (10-14 whole leaves), cleaned and stems trimmed

Wrap Instructions: 1

Spread 1 Tbsp. of pesto inside each collard leaf.

Add a small amount of bell pepper, cucumber, carrot, avocado and cabbage in a cluster in the center of the wrap.

Roll the collard wrap up and slice diagonally in half to make 2 wraps.

1 red bell pepper, shaved or thinly sliced julienne 1 green bell pepper, shaved or thinly sliced julienne 1 yellow or orange bell pepper, shaved or thinly sliced julienne 1 cucumber, peeled and shaved lengthwise (not including the seeds) 2 carrots, peeled and shaved lengthwise 1 avocado, thinly sliced ½ napa cabbage, thinly sliced 1 cup spicy garden pesto (see recipe below)

Pesto Ingredients: 2 cups tightly packed fresh greens (combination of kale greens, mustard greens, dandelion greens, spinach & green onion) ½ cup pecans 1 to 2 cloves garlic ½ cup extra-virgin olive oil Sea salt and freshly ground pepper, to taste 1 Tbsp. lemon juice 3-5 Tbsp. nutritional yeast 1-3 tsp. harissa or African pepper sauce (optional)

16 | THE MEDLEY

Spicy Garden Pesto Instructions: 1

Place the fresh greens, pecans and garlic in a blender or food processor fitted with the S blade.

Pulse to combine, until the mixture is coarsely ground.

3 Turn the motor on and drizzle the olive oil in a thin stream. 4

Add the sea salt, pepper, lemon juice and nutritional yeast, and pulse a few more times to combine.

Pulse in harissa or pepper sauce to desired spiciness.

Taste again and add more seasonings as needed.

Melissa and Francois Kiemde, owners of La Boulangerie Marguerite (formerly known as PJ Murphy’s Bakery).

The Second, Oft-Forgotten Independence Day by JAMIE BERNARD, Communication Specialist July Fourth is not our nation’s only independence day. Before you celebrate in July, you can honor Juneteenth on June 19, which marks the end of slavery on June 19, 1865 — two and a half years after the Emancipation Proclamation was signed. Though the Emancipation Proclamation declared enslaved people legally free, it was slow to be implemented everywhere. It wasn’t until Union troops made their way to Galveston Bay, Texas, after the war to announce the decree that the over 250,000 remaining enslaved people were freed. While some enslavers withheld this information until after the harvest season, June 19 became the chosen day to celebrate by the newly freed, and slavery was formally abolished that December with the 13th Amendment. The first official Juneteenth celebration, known then as “Jubilee Day,” was held the following year in 1866. Since then, it’s commonly celebrated with parades, barbecues, prayer services, historical and cultural readings, musical performances, and more. As we approach the second summer of the COVID-19 pandemic, celebrations continue to look different. SO HOW CAN YOU CELEBRATE WITH YOUR SAINT PAUL COMMUNITY? SOURCES 1. The National Museum of African American History & Culture: The Historical Legacy of Juneteenth

ENJOY DELICIOUS FOOD FROM LOCAL BLACK-OWNED RESTAURANTS:

2 Scoops Ice Cream Eatery Afro Deli Golden Thyme Coffee & Cafe Handsome Hog

Pimento Jamaican Kitchen Taste of Rondo Bar & Grill Tommie’s Pizza West Indies Soul Food

JOIN YOUR CO-OP COMMUNITY ONLINE CO-OP COMMUNITY CONVERSATIONS: SAVE THE DATE Wednesday, June 9 | 6:30–8 p.m. | Free Join us for the next event in our series “Co-op Community Conversations: Exploring the Intersection of Racial, Social, and Food Justice” where we’ll examine co-ops’ roles in the movement for racial justice and liberation in our communities — a movement that holds parallel values of abolition with cooperative history and principles. We’ll examine actions we can take to be actively antiracist, and to embody a culture of action in our communities through intentional, community-based justice. Learn more and register at msmarket.coop/event.

2. History.com: What is Juneteenth? 3. Congressional Research Service, Federation of American Scientists: Juneteenth – Fact Sheet

Image by Nancy Musinguzi • Learn more about their work on Instagram @afrikansniper or by visiting nmusinguzi.com. THE MEDLEY | 17

GET TO KNOW YOUR CO-OP FAMILY

tenn bennett West 7th Grocery Stocker

How long have you worked at the co-op? I’ve worked at the co-op for nearly 11 years. I grew up eating healthy, natural foods in Jamaica and come from a strong community. I was introduced to the co-op from a long-time member. The co-op has a wonderful supportive community of vendors, workers and shoppers, so I felt right at home here. I feel good making a difference in people’s lives. What do you love about your job? I love the co-op atmosphere, as well as the staff and shoppers. I’ve formed wonderful bonds with regular shoppers, especially those living in the neighborhood. I enjoy the hard work and it helps me stay fit. How are your personal values reflected in your work? I grew up with a strong work ethic, and the co-op values that. I also get spiritual happiness through being kind and helpful to others. I feel great about working in a diverse community that values social justice and a healthy environment.

What do you like to do during your free time? In my free time I like to go to local parks and lakes, so I can reflect on life and write music for guitar and vocals. I perform in two local bands, which are the Tropics Steel Drum Band and the International Reggae All Stars. I have traveled both nationally and internationally to perform and I have experienced many different cultures and interesting foods. I really enjoyed performing at the annual co-op member’s meeting in the past. I also have performed at area libraries and the Festival of Nations for over 20 years. What are some of your favorite products we carry at the co-op? I love the seafood, chicken feet, bulk foods and fresh produce. My sister is a chef and I love preparing traditional Jamaican chicken foot soup, jerk chicken, fried plantain, and seasoned rice and beans. I can do one-stop shopping because the co-op carries everything I need.

JOIN OUR TEAM! VIEW CURRENT JOB OPENINGS AT MSMARKET.COOP/CAREERS

18 | THE MEDLEY

Community Partner Profile: Q&A with Kari Bach, Run N Fun co-owner How long has Run N Fun been in Saint Paul? My husband Perry and I established Run N Fun 30 years ago. We now have three locations: Saint Paul, Burnsville and Woodbury. Our Burnsville location opened 10 years ago, and the Woodbury store opened two years ago. Why did you open a running shop? Our business plan when we first opened was to focus on high school and college athletes in track and field and cross country. We loved working with the kids and watching them grow as athletes and young adults. Once we mastered that, we added the remainder of the runners and walkers — our goal is to fit them into a proper shoe to help keep them healthy and meet their fitness goals. What makes Run N Fun unique? We provide an inviting and family-like atmosphere, welcoming people of all walks of life and every fitness level. We have highly trained staff to help each and every customer in a very friendly and non-intimidating way. What are your mission and values as a community business? Our goal is to find you the best pair of running or walking shoes by analyzing your feet, gait and unique biomechanics. High school track and field is also a big part of our business. Our goal with high school athletes is not only to fit them for shoes but also encourage them and let them know that working hard, being humble and doing the best you can is what a winner is, not necessarily winning the race.

what kind of support your foot needs to keep your knees and hips in alignment. This is important to stay injury-free and to preserve your knees and hips. We also host runs and walks from the store. Can you tell us more about the Run N Fun race team? Our race team is a group of competitive runners that are ambassadors for Run N Fun in the running community. We are also looking at creating a more low-key running group. If you’re interested in learning more or joining, visit the community page on our website. How can co-op members support Run N Fun right now? Sending customers our way is what we need most at this time. If you are not in need of shoes now, consider purchasing a gift card to be used later. As a member-owner at the co-op, you can use your Community Partner discount of 20% off full-priced items. What are your top five recommended hiking, walking or running routes in Saint Paul? • Crosby Farm Park • Fort Snelling State Park • Como Lake and Park • Along Summit Ave • A loop including Kellogg Blvd and the High Bridge

Join Run N Fun and your co-op for a self-led community walk or run on Saturday, April 24. See details on page 23.

What products and services do you offer? Running shoes, racing flats, spikes and a large selection of apparel and accessories to meet all your running needs. We also offer free shoe fittings and foot analysis. Different shoes are made with different support systems. Through our foot analysis we determine THE MEDLEY | 19

POWER SNACKS From hiking, biking and camping to hectic schedules of work and errands, these wholesome snacks will help keep you full, focused and energized. Many of these are available in bulk, so you can buy only the amount you want, put it in your preferred packaging for on-the-go, and mix and match to create your own snacks and trail mixes. Dried Mango & Apple Slices An energy-dense, lightweight snack

Mixed Nuts Calorie-dense and lightweight

Pumpkin Seeds & Sunflower Seeds Good sources of magnesium, which can help fight muscle fatigue

Roasted Chickpeas Great source of protein and fiber

Tanka Buffalo Jerky Good source of protein, which helps refuel muscles and maintain healthy blood sugar levels Granola Easy to munch and high in fiber Peanut Butter Pretzels A tasty treat with a good source of healthy fat

20 | THE MEDLEY

Goji Berries Their low glycemic index can help regulate blood sugar levels Plantain Chips Good source of carbohydrates, potassium and vitamin B6 Market Made Date & Pecan Bites Full of fiber, potassium and antioxidants

HONEY IS available in various textures, colors and flavors, but all kinds share the same general ingredients. Honey is primarily glucose and fructose and contains natural substances from nectar, which influences its color and flavor. The texture, sweetness and therapeutic properties are mainly dependent on the flower source. Bees create unifloral, or varietal, honey from the nectar of a single type of flower, and they produce multifloral honey from the nectar of more than one kind of flower. You’ll find honey in many forms, including liquid, granulated, creamed, or the unprocessed form — comb honey. The honey on our shelves is from Minnesota beekeepers who extract the honey from the comb and lightly strain it to remove beeswax pieces. It is then bottled in its natural state to produce raw, unfiltered honey — without any additives, filtering or pasteurization. Keeping the honey in its natural condition maintains the bee pollen and the honey’s health benefits, such as antioxidants. Try one of these local favorites at Mississippi Market the next time you shop:

BARE HONEY | MINNEAPOLIS, MN Bare Honey produces single-source, 100% pure honey in various flavors, including Raw Wildflower, Clover, Lavender Blossom, Vanilla Bean and more. They also work closely with local family farmers to provide pollination for their Minnesota-grown fruits and vegetables. AMES FARM | WATERTOWN, MN Each jar of Ames honey contains its location, hive number and floral source, highlighting the time and place in Minnesota where it was made. Ames Farm honey is created by bees that collect pollen from local basswood, sweet clover, prairie flowers and alfalfa, resulting in a variety of unique flavors. HOMESTEAD HONEY FARM | DENNISON, MN Homestead Apiaries is a second-generation beekeeping business founded in 1972. Their honey is gently harvested and minimally processed to preserve its natural enzymes, minerals and proteins. You can find it jarred or in the bulk department.

Illustrated by Ry Macarayon • Learn more about their work on Instagram @rymakes or by visiting rymakes.com.

Are you interested in seeing more buzzing friends in your yard? Honeybees love snacking on basil, thyme, oregano, cilantro, sedums, cat mint, sunflowers, buckwheat and anise hyssop, to name a few! You can find many of these plants at our spring plant sale, beginning May 5. THE MEDLEY | 21

SPRING VIRTUAL CLASSES TAKE A VIRTUAL CLASS WITH THE CO-OP Everyone is welcome! Join your co-op community from the comfort of your home to learn something new. You only need to register and have access to a computer or phone to connect to Zoom. All virtual classes include an option to register for free, as well as an option to donate as you are able. All donations help us continue offering free and low-cost educational resources on health and well-being for our community. Register for all classes at msmarket.coop/event

APRIL VIRTUAL CLASSES:

MAY VIRTUAL CLASSES:

Make Your Own Empanadas

Yoga with Myrika

Saturday, April 17 | 10:30 a.m.–12 p.m. | Free

Tuesday, May 11 | 5:30–6:30 p.m. | Free

Learn how to make empanadas with Belén Rodriguez from Quebracho. The Argentina-native chef will walk you through making dough from scratch, creating a savory filling with asparagus, prosciutto and gruyere cheese, and crimping them by hand! The class will end with a simple chimichurri recipe and a Q&A.

Join yoga instructor Myrika Schneider for an evening of yin/restorative yoga to relax the body, mind and spirit. Myrika will guide you into gentle postures suitable for all levels to relieve chronic tension and improve mobility. You’ll need a yoga mat, some pillows and a blanket as well as a computer or other device to access the class through Zoom.

Instructor: Belén Rodriguez, Quebracho

Instructor: Myrika Schneider, PUSH Fitness

Budget Cooking: Farro Salad with Yogurt Dressing and Pickled Rhubarb

Himalayan Cooking: Pineapple Curry

Wednesday, April 21 | 5:30–6:30 p.m. | Free

Prepare to enjoy beautiful summer days with a colorful and nutritious Himalayan recipe that uses unique, seasonal ingredients such as peanuts, pineapple and mangoes. Join Ishwari to discover a delicious new recipe in this class.

This virtual Budget Cooking class features a recipe that can feed four people for less than $15 and can be adapted based on what is in your pantry. Terese from East Side Table will lead the cooking demo and Katie from Mississippi Market will discuss tips and the best ways to save while shopping at the co-op. Instructors: Terese Hill, East Side Table and Katie Marty, Mississippi Market

Eat More Plants: Eggplant Stir Fry Tuesday, April 27 | 5:30–6:30 p.m. | Free Learn to incorporate more plants into your diet and eat less meat with Chef Jess, who will inspire a more sustainable diet and future for our environment with creative recipes. This month, try a delicious and quick vegan Asian eggplant and shiitake mushroom stir fry in a delicate, savory sauce that will melt in your mouth! Instructor: Jess Toliver, Jess Delicious 22 | THE MEDLEY

Thursday, May 20 | 5:30–7 p.m. | Free

Instructor: Ishwari Rajak

Beyond Meatball Kabobs Wednesday, May 26 | 6–7:30 p.m. | Free Join Nettie of Red Hen Gastrolab for a delicious, vegan, gluten-free and easy-to-make dinner that can also be prepped in advance. You are invited to prepare the ingredients and cook alongside Nettie live during this virtual class. The menu features Beyond meatball kabobs, kale chimichurri & piri piri sauces, pickled vegetables, and turmeric-shallot basmati rice. Instructor: Nettie Colón, Red Hen Gastrolab

EVENTS Co-op Community Conversations: Save the Date Wednesday, June 9 | 6:30–8 p.m. | Free The event series “Co-op Community Conversations: Exploring the Intersection of Racial, Social, and Food Justice” is presented by Eastside Food Co-op, Mississippi Market Co-op, Seward Community Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements. Stay tuned for future events in this series taking place throughout the year.

JUNE VIRTUAL CLASSES Hawaiian Loco Moco Thursday, June 10 | 6–7:30 p.m. | Free Learn how to make Hawaiian Loco Moco with local chef Henry Kisitu, who lived in both Uganda and Hawaii before moving to Minnesota. This delicious Hawaiian comfort food is made with sticky rice, mushrooms, beef, gravy and eggs. Instructor: Henry Kisitu

Join us for the next event in our series, where we’ll examine co-ops’ roles in the movement for racial justice and liberation in our communities — a movement that holds parallel values of abolition with cooperative history and principles. We’ll examine actions we can take to be actively antiracist, and to embody a culture of action in our communities through intentional, community-based justice.

Plant Sale Tour and Herb Gardening Saturday, May 15 | 10:30 a.m.–12 p.m. | Free

Budget Cooking: Balsamic Watermelon Chicken Salad on Arugula Wednesday, June 16 | 5:30–6:30 p.m. | Free This virtual Budget Cooking class features a recipe that can feed four people for less than $15 and can be adapted based on what is in your pantry. Saba from East Side Table will lead the cooking demo and Katie from Mississippi Market will discuss tips and the best ways to save while shopping at the co-op. Instructors: Saba Andualem, East Side Table, Urban Roots and Katie Marty, Mississippi Market

Easy Ethiopian Cooking Wednesday, June 23 | 5:30–7 p.m. | Free Ethiopian food is light, healthy and flavorful. It can be addictive both in cooking it as much as in eating it. Discover new cooking techniques, exotic spices and ways to easily pair them with your staple ingredients like vegetables, beans, lentils and meats. Instructor: Mimi Selam

Join your local co-op to kick off our spring plant sale and gardening season! This event will begin with a brief tour and highlights from the co-op’s plant sale this year followed by an herb gardening workshop with Ramsey County master gardeners. Get to know some of the herbs commonly used in cooking, the various ways and spaces you can grow them in, and how to harness their flavors year-round.

Community Run/Walk with Run N Fun Saturday, April 24 | 1–3 p.m. | Free Join Run N Fun and your co-op for a self-led community walk or run. While we still can’t safely join in a large group, it is important to get outside for our well-being. Sign up for this self-led walk or run and you’ll receive a map for a special route and a scavenger hunt printout. Bring in your completed scavenger hunt card to the co-op between 1–3 p.m. on Saturday, April 24, and you’ll receive fun prizes! THE MEDLEY | 23

THE MEDLEY

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

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 a.m.–9:30 p.m.

8 a.m.–9 p.m.

651-690-0507

651-310-9499

651-495-5602

PLEASE RECYCLE This paper was locally milled in MN