Winter 2022 by Mississippi Market Co-op

THE MEDLEY WINTER 2022

View digital copies online at msmarket.coop/medley.

Monday, Jan. 10 – Wednesday, Jan. 12 All Stores

ALL SUPPLEMENTS*

Stock up and save on your favorite supplements, vitamins and protein powders! This sale is open to everyone.

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 Christina Vang, La Bang Studio

YOUR BOARD OF DIRECTORS 651.310.9475 | board@msmarket.coop PRESIDENT Molly Phipps

SECRETARY Roy Berger

VICE PRESIDENT Laura Mirafuentes

BOARD MEMBERS Jordan Baynard Amy Hang Drew Lein Noel Nix Devona Wells

TREASURER Daniel Ramos Haaz

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.

*No rain checks, special orders, or additional discounts. While supplies last. Bulk herbs not included. 2 | THE MEDLEY

2022 Mississippi Market Co-op

co-op buzz Welcome New Board Members Thank you to everyone who voted in our 2021 board election — your participation is greatly valued. Member-owners elected Amy Hang, Jordan Baynard and Devona Wells to join the board of directors, and Molly Phipps to continue serving on the board. We look forward to their valuable insight in guiding the future of our co-op!

Get more plants on your plate this year! Eat more veggies, fruits and whole grains in the new year with our Plant-Based Recipe Club! Participation is easy as 1, 2, 3… 1 Make the recipe of the month

FOR OUR E-NEWSLETTER Are you subscribed to our e-newsletter? This short, weekly email brings a variety

2 Share a photo in the club Facebook group

of co-op content to your inbox, such as exclusive

3 Be entered into a drawing for a $50 co-op gift card

sales, links to recipes and co-op blog posts, and

Everyone is welcome! Learn more at:

enter your email address to sign up.

coupons, information about classes, events and more! Scroll to the bottom of our website and

msmarket.coop/recipe-club

THE MEDLEY | 3

A MESSAGE FROM THE BOARD

“WHETHER IT’S SHARING YOUR EXPERIENCES IN OUR STORES, YOUR IDEAS FOR NEW WAYS WE CAN EMBODY OUR COOPERATIVE VALUES, OR ANY NUMBER OF OTHER INSIGHTS YOU HAVE AS MEMBERS, WE APPRECIATE HEARING FROM YOU.” NOEL NIX A YEAR AGO, we found ourselves saying goodbye to one of the hardest years in our collective memory and welcoming a new year with a more profound sense of hope than usual. Thankfully, 2021 was marked with a few more simple joys in life like gathering to enjoy family and friends, catching a live performance at local events like the Selby Avenue Jazz Fest, or cheering on our favorite team. Yet and still, many challenges follow us into 2022 as our local and national communities continue to push to reach an end to the pandemic and advance racial and social justice. Your Mississippi Market board of directors and management team have navigated our cooperative through these difficult times, and with your help, we will continue to chart a course for the future. We are so grateful for the feedback we heard during our annual meeting about how we might best move forward with deepening our equity work. Your input will directly inform the shape of our efforts in the days and months ahead. While we work to bring your perspective into our review of governance policies and discussions with senior leadership, please stay in touch with the co-op — it’s as valuable as ever to hear directly from you. Whether it’s sharing your experiences in our stores, your ideas for new ways we can embody our cooperative values, or any number of other insights you have as members, we appreciate hearing from you. So, as we take our first steps into another January, I hope your heart is once again full of the hope that comes with the possibilities of a new year. We’re grateful for the service of Lauren Siegel and Amy LaFrance, who completed their terms in October, and we are excited to welcome Jordan Baynard, Amy Hang and Devona Wells to the board, along with returning incumbent Molly Phipps. We also appreciate the support of our members for the ballot questions that were a part of last year’s election. The bylaws changes that were approved helped make the language more inclusive and membership more accessible. The changes in board compensation bring us more closely in line with our peer cooperatives and will support our board recruitment efforts. As we hopefully see a return to more inperson community events, we’re looking forward to engaging our neighbors in new ways to share how our commitment to member-ownership, health, and sustainability sets us apart. We are also hopeful that we will get to see you and other members virtually or in person. Whether it’s attending one of our board-hosted events, joining us for a monthly board meeting, or signing up to participate in a board committee, your presence and participation will play an important role in ensuring that 2022 is a success for our cooperative. Thanks for being a member-owner! Wishing you a warm and comfortable winter and happy new year. NOEL NIX Noel is beginning his second year as a member of the board. He works for the City of Saint Paul, where he helps lead community engagement and neighborhood investment efforts. He and his partner, Theresa, live in Saint Paul. 4 | THE MEDLEY

A message from the general manager THE DEFINITION OF ENDURANCE: “The fact or power of enduring an unpleasant or difficult process or situation without giving way.” The prolonged darkness of a Minnesota winter is not for the faint of heart. In fact, it is difficult for many of us. Add to that almost two years of living through a pandemic in a nation divided. None of us are going back to the lives we had before. Over half of Americans say that the pandemic has made planning for their future feel impossible. Yep. Limbo. The great resignation. Supply chain shortages. We are a society of immediate gratification, which includes an obsession with cheap food and chic food. Here at the co-op, we have had to embrace change, be more patient, and show more grace and gratitude. Resilience has taken on a new meaning as we have adjusted to constant change. People are struggling, but this message is about hope. This 43-year-old co-op is filled with heroic workers, members and shoppers who are creating change by choosing to spend their precious grocery dollars at a locally owned business on three corners of St. Paul. Our existence impacts thousands of lives: shoppers, staff, farmers and producers, Positive Change recipients. Working and shopping and building a community that feeds us, literally and figuratively. Global supply and labor shortages have forced a reckoning of having to wait for stuff. Lots of stuff. And so again, I am reminded of what it means to be grateful. While my favorite wool socks are made in the USA, some of the materials required to make them are sitting on a ship, in limbo. That old but familiar feeling of waiting and anticipation… it’s been a while! I know all of you have had this experience in some way too. A car part, electronics, appliance — nothing is immune from the impact. For me, I choose to embrace this change too. Is there really any other option? I choose to give more grace, to people especially, to the arrival of a product and to the future. I relish sharing a meal with my 90-year-old mother and standing in a sunbeam on a freezing day. I don’t know what tomorrow brings, so I try not to miss anything today. In addition to navigating through supply shortages and staffing challenges, we are returning to planning a remodel at Selby. We are examining our policies and systems and changing those that don’t fit anymore. We are also focusing on creating better experiences for shoppers and staff. Consider this an invitation to show more kindness and grace to everyone, including yourselves. Take these words by Nina Heyen and a cup of hot tea, and slow down or hurry up and wait with me.

“EARTH IS MOURNING AND COUNTLESS HEARTS WEIGH HEAVY THIS NIGHT, AS THEIR WILD AND PRECIOUS LIVES ARE LIFTED ABOVE A BROKEN WORLD AND INTO THE BEAUTY OF A WINTER DAY.” THANK YOU.

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INTRODUCING

THE

WEST 7 BIPOC ARTIST GALLERY TH

WE ARE EXCITED TO ANNOUNCE A NEW ROTATING ART GALLERY EXHIBIT AT OUR WEST 7TH STORE. THE GALLERY WILL BE IN OUR SEATING AREA AND FEATURE A NEW LOCAL, BIPOC ARTIST EACH QUARTER. SHOPPERS CAN PURCHASE ART PIECES AT THE REGISTER, WITH 100% OF THE PROCEEDS GOING DIRECTLY TO THE ARTIST.

Are you interested in being a future featured artist? We’d love to hear from you! Get in touch with us for more details at: info@msmarket.coop

THE FIRST GALLERY WILL LAUNCH IN EARLY JANUARY WITH ARTWORK FROM TOMAS ARAYA. I am a multimedia artist whose work centers around storytelling, decolonization, nature and environmental awareness. Making artwork that praises Mother Nature and Indigenous traditions in a powerful but humbling, mystical way has always been my artistic dream. The main mediums I work with are murals, sculptures, watercolor paintings and digital art productions. I am a proud descendant of the Diaguita tribes, far down south in the valleys of the Andes Mountains. I started my artistic career in Chile, the country I was born in, with watercolor and sculpture exhibitions. Now based in the Twin Cities since 2017, I have been part of several public art and community projects like murals, sculpture installations and community workshops. As a teaching artist, I believe that when you believe in something, you create it. I try to pass that sentiment along as much as possible to my fellow students/colleagues by showing them step by step the methods I used to build up my skills.

Support Tomas’ work by shopping at our West 7th store and selecting your favorite prints. If your wall spaces are currently full, consider gifting these unique pieces of art to friends or family. Learn more about Tomas and his work at aratti-design.com. 6 | THE MEDLEY

MEET ROSELINE OF

Roseline Friedrich didn't mean to become an entrepreneur. A social worker, case manager and mental health practitioner by trade, she needed something to help her unwind from her high-stress job. She turned to burning candles and began collecting the jars. In December 2019, she hosted a holiday party for people to come and make new candles with all the jars she had collected over the years. "I wasn't doing it to become a business owner, I was doing it to be environmentally friendly,” Roseline says. “My guests loved it. They told me, 'you need to have this as a business,' and they convinced me to get a social media account and a website. Whenever people needed candles, they would reach out to me because they couldn't go to the store anymore [during the pandemic] and because our candles are just different — they burn better and cleaner." Roseline's Candles is committed to sustainability from production to shipment. Roseline explains, "We started our business because of a problem we saw, which was an abundance of jars that are made beautifully for candles but then don't get used again. So I was like, how do I address this problem? Pour more candles into them." Their jars are made of recycled glass and are reused after customers finish the candles. They use natural essential oils, lead-free cotton wicks, and 100% soy wax made from soybeans from American farmers. "One of the keys to being a sustainable product is making sure that whatever you're making isn't something that's a brand-new item," Roseline says. "We're using leftover material from soybean oil that cannot be eaten. We're not reinventing the wheel here; we're just using what the planet already has to offer." Roseline uses labels printed on recycled brown craft paper, and all packaging for shipments is plastic-free and compostable. "The boxes we get from the post office are made from recycled paper and they can be reused. The tape we use is compostable. Even the vendors in my store, Roseline's Place, must have some sort of sustainability in their statement or mission and in how they make their products."

ROSELINE'S CANDLE-BURNING TIPS 1. The first or second time you burn your candle, let it burn until it forms a melted pool of wax around the entire jar. Candles "remember" how to melt, so this is a critical step to help your candle burn evenly and prevent tunneling. 2. Always trim the wick to ¼ inch before each lighting. You can use a wick trimmer, nail clippers, or scissors to do this. 3. Keep the wax pool clear of wick trimmings, matches and debris at all times. 4. Do not burn for more than 4-6 hours. Let your candle cool for at least 1-2 hours before relighting. 5. When lighting a candle, use long matches or a longreach lighter. She recommends an electric, USBrechargeable one, which is an eco-friendly alternative to traditional lighters. 6. If you notice high flames or soot (powdery, black cotton ball-looking matter at the end of your wick), blow out your candle, let it cool, and trim your wick before you light it again.

EACH CANDLE PURCHASE at the co-op includes a $1 glass deposit. After you've used up your candle, give us the empty container to receive your deposit back. Then we'll return the jar to Roseline to clean and reuse!

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Wholesome grains to replace your morning oatmeal OATMEAL IS COZY, HEARTY AND EASY – and so are these other grain options! Switch up your breakfasts this winter by trying something new. Just like oatmeal, these can be enjoyed with your favorite milks, fruits, nuts, seeds and spices. Shop for these grains in our bulk aisle to get just the amount you need!

AMARANTH Gluten-free

Combine ½ cup amaranth and 1 ½ cups water in a pot and bring to a boil. Reduce heat and simmer for 20 minutes.

POLENTA Gluten-free

In a small saucepan, bring 2 cups of water to a boil. Stir in ½ cup polenta and ¼ tsp. salt, then reduce heat. Simmer, stirring often, for about 30 minutes. If it starts to dry out, add a bit more water.

KAMUT Soak ½ cup kamut overnight in 1 cup of water. Drain, rinse and put in a small pot. Cover with an inch of water and bring to a boil. Reduce heat and simmer for at least 25 minutes until water is absorbed.

BUCKWHEAT GROATS Gluten-free

Rinse 1 cup of buckwheat groats in hot water. Place in a small saucepan with 2 cups of water. Bring to a boil, then cover and simmer for about 20 minutes until tender.

BROWN RICE Have leftover rice from dinner? Eat it for breakfast the following morning! Place 1 cup of cooked brown rice and 1 cup of water in a small pan. Bring to a boil. Reduce heat and simmer for 7-8 minutes until thickened.

TIP • PRE-SOAK YOUR GRAINS FOR EASIER DIGESTION Whole grains are high in phytic acid, a natural antioxidant that aids in sprouting. When eaten, it binds to minerals in the grains like iron, zinc and calcium and prevents them from being absorbed by the body. Soaking your grains before cooking and eating breaks down much of the phytic acid, improving digestibility and the bioavailability of the nutrients! Soaking also breaks down enzyme inhibitors in the grains, thereby improving digestion. 8 | THE MEDLEY

MILLET BREAKFAST PORRIDGE GLUTEN-FREE • SERVES 2 $ Budget-friendly: feeds 2 for under $6

INGREDIENTS 1/2 cup millet, pre-soaked overnight* 1/4 tsp. salt 1/2 cup coconut milk 1/2 tsp. ground cinnamon 1/2 Tbsp. coconut sugar 2 dates, pitted and sliced 1 large banana, sliced 2 Tbsp. chopped walnuts

INSTRUCTIONS: 1. Pour the dry millet into a bowl, cover with water, and soak in the refrigerator for 8-12 hours. Drain and rinse before cooking. 2. Add the pre-soaked millet, 2 cups of water, and the salt to a saucepan and bring to a boil. Once boiling, reduce heat to low and simmer, covered, for 15-20 minutes, or until millet becomes creamy and the water has been absorbed. 3. Remove from heat and stir in coconut milk, cinnamon and coconut sugar. Spoon porridge into bowls and top with sliced dates, bananas and walnuts. *Soaking the millet first creates a creamier porridge and reduces phytic acid, which makes the nutrients in the millet easier to absorb. THE MEDLEY | 9

An Integral Part of American Cuisine BY JAMIE BERNARD, Communication Specialist

IN MY FAMILY, we eat soul food on holidays. (And sometimes just because.) My grandma’s tender and savory stewed greens, candied yams, cornbread dressing, sweet potato pie, and her nothing-else-compares mac and cheese, to name a few. Our New Year's Day meal includes black-eyed peas, collard greens and cornbread to symbolize good fortune for the coming year. Thanks to my mom’s side of the family, I’ve eaten soul food my whole life. It’s near and dear to my heart, and nothing compares to how my grandma makes it. WHAT IS SOUL FOOD? The dictionary describes soul food as “food (such as chitterlings, ham hocks, and collard greens) traditionally eaten by southern Black Americans.”¹ But this definition barely scratches the surface. It leaves out how, through the unfathomable horrors of the Middle Passage and bondage in North America, generations of enslaved people created and preserved culinary traditions that remain strong today. It leaves out the grit, resiliency and ingenuity it took to create these dishes; the beauty and love that persevered through centuries of African American heritage.

“Soul food is a coined term that brilliantly captures the humanity and heroic effort of African Americans to overcome centuries of oppression and create a cuisine that deliciously melds the foods and cooking techniques of West Africa, Western Europe, and the Americas.”2 – ADRIAN MILLER

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According to soul-food scholar Adrian Miller, soul food is the food of the Deep South that was transported across the United States during the Great Migration.³ The term “soul food” has been used since the 1940s to describe the recipes Black Americans have been cooking for generations, but the term didn’t become commonplace until the ‘60s with the rise of the Civil Rights and Black Nationalist movements. THE HISTORY Miller says “Generally, on a designated day of the week, each slave was allotted five pounds of a starch (cornmeal, rice or sweet potatoes); a couple of pounds of dried, salted, or smoked meat (whatever was cheapest); and a jug of molasses. That’s it. The enslaved had to figure out ways to supplement their diet by fishing, foraging, hunting, gardening (some transplanted vegetables from Africa like okra), and raising livestock with farming knowledge passed down from West Africa, and new knowledge shared by their European slavers, neighboring poor whites, and Indigenous people of the area.”2 With these rations, enslaved people preserved African food traditions and adapted traditional recipes with what was available. Some of the key ingredients of soul food, such as rice, okra, greens and sweet potatoes, show a clear “historical link to America’s dark slavery past and the African cultures that the enslaved carried with them,”5 according to Black Foodie writer Vanessa Hayford.

THE INGREDIENTS In their search for profitable crops, slave traders intentionally took several crops that were native to Africa. They made limited portions of these foods available on the slave ships to keep the enslaved alive, and once in the states, the enslaved Africans grew these crops on the plantations. RICE The African variety of rice (later known as “Carolina Gold”) set the foundation for some of the most notable southern culinary traditions. West Africans were purposefully kidnapped from rice-growing regions to grow rice in the south; this grain didn’t exist in the region before the arrival of slaves.6, 7 Since rice is a staple in many African dishes, enslaved Africans adapted their cooking in the states with what was available here, creating some of the most renowned soul food dishes. For example, there are clear similarities between jambalaya and jollof, a traditional dish in many West African countries, while Hoppin’ John is similar to Ghana’s waakye and Senegal’s thieboudienne.3

OKRA The word okra comes from the Igbo word for the vegetable, okuru. Historian Christina Regelski writes, “Native to Ethiopia, okra is one of the many food staples that traversed the Atlantic Ocean from Africa to the Americas and is one of the most prominent foods associated with the influence of African culture on the New World.”4 In West Africa, okra was used to thicken soups and one-pot meals, and many slaves grew okra in their gardens. It continues to be a staple in gumbo today, which is derived from ki ngombo, the Bantu word for okra.5

SWEET POTATOES Native to the Americas, sweet potatoes were strikingly similar to West African yams, and enslaved people applied the traditions and techniques they used for yams to the sweet potatoes. These hearty vegetables could be grown in lower quality soil, which made them an ideal crop for enslaved people to grow in their gardens.4

GREENS Hayford explains that “the cheapest, least desired cuts of pork – such as the head, ribs, feet, or internal organs – were reserved for the slaves’ weekly food rations.”5 These animal parts, such as ham hocks, were often used to flavor greens and vegetables instead of eaten outright.4 Enslaved West Africans often prepared a dish similar to modern soul food greens, and the juices from cooking, called “potlikker,” were soaked up and eaten with cornbread. “This style of eating is reminiscent of various traditional dishes in Africa,” Hayford writes. “Whether it’s injera in Ethiopia or fufu in Nigeria, many African countries have a practice of dipping a staple starch into a vegetable and meat-based gravy.”5

LOCAL SOUL FOOD RESTAURANTS

Sources

ST. PAUL

MINNEAPOLIS

2 “An Illustrated History of Soul Food.” firstwefeast.com.

Mama Ann’s Soulfood Taste of Rondo Bar & Grill Handsome Hog

Soul Bowl Mama Sheila’s House of Soul

3 “Where Soul Food Really Comes From.” epicurious.com.

1 Merriam-Webster

4 “The Soul of Food: Slavery’s Influence on Southern Cuisine.” ushistoryscene.com. 5 “The Humble History of Soul Food.” blackfoodie.co. 6 “Slave trade: How African Foods Influenced Modern American Cuisine.” un.org. 7 “A New Year’s Tradition, Born From Slavery.” washingtonpost.com. THE MEDLEY | 11

FROM THE INSIDE OUT

CRY BABY CRAIG’S HABANERO & GARLIC HOT SAUCE

HOYO BASBAAS SAUCE

ISABEL STREET HEAT HOT SAUCE

YOU BETCHA FERMENTCHA KIMCHI

MR. FUZZ’S NUCLEAR NECTAR

MOTHER IN LAW’S GOCHUJANG FERMENTED CHILE PASTE

12 | THE MEDLEY

SHEET PAN GOCHUJANG TOFU GLUTEN-FREE • SERVES 6

INGREDIENTS 3 cups steamed brown rice 1 small butternut squash, cut into 1-inch cubes 3 Tbsp. toasted sesame oil, divided 1/4 cup coconut aminos 3-4 Tbsp. gochujang chile paste 1 Tbsp. agave syrup

INSTRUCTIONS:

1 inch fresh ginger, minced

1. Preheat oven to 425° F. On a large, rimmed baking sheet, toss the butternut squash with 1 Tbsp. of sesame oil and salt and pepper to taste. Roast for 20 minutes.

2 cloves garlic, minced

2. Whisk together the coconut aminos, gochujang, agave, ginger, garlic, 1 Tbsp. of sesame oil, and the sesame seeds. Set aside.

2 lbs. firm tofu, cut into 2-inch cubes

3. Add the cubed tofu to a bowl and toss with half of the sauce. Remove the squash from the oven and push to one side of the pan. Add tofu and any sauce left in the bowl to the other side. Return to the oven and continue roasting another 15 minutes, until the tofu is heated through. Switch the oven to broil for the last few minutes of cooking time so the tofu chars on the edges and the sauce becomes thicker and stickier. Watch closely to prevent burning. 4. Mix 2-3 Tbsp. of the remaining sauce with the yogurt and a pinch of salt. Save for serving. 5. In a bowl, toss the chopped collard greens with 1 Tbsp. of sesame oil, the lime juice, and a pinch of salt. Add the cilantro. 6. To serve, divide the rice between bowls or plates. Top with tofu, butternut squash, collard greens, avocado, carrots, green onions, jicama and radishes. Drizzle with yogurt sauce and enjoy!

2 Tbsp. toasted sesame seeds

Salt and pepper, to taste 1/4 cup plain Greek yogurt 2-3 cups collard greens, chopped Juice from 1 lime 1/4 cup fresh cilantro, roughly chopped Avocado, shredded carrots, green onions and sliced jicama and radishes, for serving

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ISHWARI RAJAK

Instructor Profile Ishwari is from Kathmandu, Nepal, and loves to teach authentic Himalayan recipes just as she learned in her family kitchen. She moved to the Twin Cities after completing her master's degree in Gender and Women's Studies from Mankato. Read our Q&A below to learn more about Ishwari and her small business, Ishu's Himalayan Foods. When did you start cooking? Tell us more about your story with food. I started cooking very early on. Children were expected to come and help; little kids would go and peel the garlic and ginger, or bring the water from the fountain. When I was 6 years old, my mom taught me how to prepare rice and lift the pot onto the stove. That's my first vivid memory of cooking properly. Traditionally, most Nepali people eat rice and lentils every morning and evening. But my parents wanted us to experience more food than just the regular dal bhat. So they would try to cook us something different once a week. That was way before the internet, before fancy food magazines; we didn't even have landlines. There was one time when they tried to cook french fries. We didn't know what french fries were. We kids sat on the floor waiting for them while they were struggling until late at night to make the fries. Even though it was expensive, they wanted us to know more than traditional food. As I grew up, I kept experimenting with new foods, and that's what I do now. How are your values reflected in your cooking? It's important to me that when we enjoy food, we enjoy it for our health and for the health of the earth. I try to have very minimum waste and use as much natural food as I can when I cook for myself, teach cooking, or make products. I use a lot of different spices because spices have health benefits, and I use local products as 14 | THE MEDLEY

much as possible. When I teach classes I also share ideas on what to do with the leftover ingredients, so there's no waste. Tell us more about Ishu's Himalayan Foods. What do you make and what is your vision for the future? I teach cooking classes of Himalayan recipes from Nepal, and I make chocolates. The chocolate recipes are influenced by my experience with spices, so you'll see ginger, chai, cayenne. I also make some beauty products: I make tallow balm, which is really awesome for Minnesota winters. I make chutneys — the latest is a lemon and lime chutney. It's flavorful and high in vitamin C, so it's a great immunity-booster. I make my products, especially chutneys, in two or three spice levels: no spice/heat, mild, and a hotter one. I'm looking to expand the business to retail and sell my products through different co-ops or shops. Someday, I would like to mentor young adults on how to get into entrepreneurship. I started my business in 2019 by teaching classes. The first one was at Mississippi Market! I taught a momo class. I began selling my chocolates at farmers markets after that. Then 2020 happened. How has the pandemic impacted the way you view food, cooking, and your business? It helped me see what priorities people had when it came to food. I also felt that there was a more conscious effort, collectively, to prevent food waste. Everybody had to be very careful of not wasting

food due to shortages. Or even if there weren't shortages, you couldn't go out and buy food as often. I taught myself how to teach online classes. My business did not happen in 2020 except for online teaching. Until then, most of my business was from being at farmers markets or pop-ups, and since those things weren't going on and food sampling wasn't allowed, my business was hit very hard. We had to come up with different ideas. We started selling products from my backyard. We put up signs in the neighborhood and people came over. I advertised through Instagram. I also started doing classes in the backyard. And people started reaching out to me for private classes. In a way, this helped me take charge and have more control of my business. How can co-op shoppers best support you? You can take private classes, come to my classes at the co-op, or buy my products online this spring at ishushimalayan.com.

ISHWARI'S GINGER CHOCOLATE FOR ANTI-INFLAMMATION INSTRUCTIONS: 1. Get all your ingredients ready. Measure/break the chocolate. Measure the spices and mix in a bowl. Put salt in a separate bowl. Melt the ghee/coconut oil, if using. Get the molds/parchment paper ready. 2. Melt chocolate in the microwave (short bursts) or in a double boiler very slowly. Stir gently. Once half the chocolate is melted, add the spices and ghee/oil and continue to gently stir and mix. Keep measuring the temperature — it should not exceed 90-95° F. Once the temperature reaches 90-95°F, put the bowl of chocolate on the table. Add salt and mix well, gently. If you use a double boiler, be extremely careful about the water. If any amount of water gets in the chocolate, the chocolate will seize, possibly ruining the batch. 3. Pour the chocolate (using a piping bag if desired) into the molds or on parchment paper. Add dried fruit if using. 4. Cool, unmold, and enjoy! NOTES: • 54-60% dark chocolate works best with the spices. Adjust spices to your taste. • Molds can be made out of cereal boxes; line the inside with parchment paper. • If the chocolate gets thick as you work, heat in the microwave/ double boiler for a short time. • Piping bags make dispensing melted chocolate into the molds easier. • To cool the chocolates quickly, put them in the freezer.

EQUIPMENT NEEDED: Microwave or double boiler, chocolate molds or parchment paper, 1 or 2 piping bags (optional), spatula, thermometer (infrared is good), kitchen scale and measuring spoons INGREDIENTS Use 54 to 60% dark chocolate: 3 cups of chocolate callets or 400g of plain chocolate bars ¼ tsp. cinnamon powder ¼ tsp. clove powder ¼ tsp. black pepper powder 1 Tbsp. ginger powder 1 tsp. ghee or coconut oil (optional) ¼ tsp. salt Small amount of raisins, crystallized ginger, dried orange, etc. (optional) THE MEDLEY | 15

GOOD HYDRATION IS KEY to maintaining a healthy immune system, and functional beverages are a fun way to sip on something that is both tasty and beneficial to your mind or body. Functional drinks are beverages with health benefits beyond their nutritional value, such as probiotics to aid in digestion or L-theanine to brighten your mood. These are often a great alternative to alcohol! Here’s a list of some of the functional beverages you’ll find at the co-op — most are available in our grab-and-go coolers.

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RECESS Recess is a sparkling water infused with functional ingredients like whole plant extracts and adaptogens for calm and clarity. You’ll find ingredients such as lemon balm, hemp extract and L-theanine to help you feel relaxed and collected. The real fruit flavors are refreshing without being too sweet.

POPPI Poppi is a sparkling beverage similar to soda but made with apple cider vinegar — pure and unfiltered. It pops with natural sweeteners and fresh fruit so that you can get all the benefits of apple cider vinegar (such as improved digestion and energy!) without the overpowering taste.

CLOUD WATER Cloud Water + Immunity is formulated with 100% of the recommended daily allowance of vitamin D3 & zinc to provide daily immune support when you need it most. Cloud Water contains only natural ingredients and uses organic raw honey as a sweetener.

WELLER Each can of sparkling water contains 25mg of broad-spectrum CBD, making it ideal for unwinding your mind for better focus or your body for better workout recovery. Weller contains high-quality ingredients with real function, cleanly extracted ingredients, and natural formulations.

FOUR SIGMATIC Four Sigmatic is instant organic coffee made with functional mushrooms like Lion’s Mane and Chaga for the benefits of focus and immune system support. It mixes medium and smooth, so you’ll completely forget the word “mushroom” is in the ingredient list while you’re drinking it. It’s also remarkably good at balancing caffeine. THE MEDLEY | 17

COMMUNITY PARTNER PROFILE:

Q&A WITH OWNER TOMMIE DAYE

Tommie with his daughter Tamia

When did you start cooking? Tell us more about your story with food. I first started cooking in 1989 at T. Wrights in Minnetonka, Minnesota. When we were expecting our first kid, I started there as a dishwasher, then moved on to be a cook, and a year later they picked me to be the kitchen manager and to launch a new pizza offering. I immediately caught on and developed a passion for cooking that I still have today. I have spent most my career cooking and managing restaurants in the Twin Cities area. Most recently I was the culinary director at a nursing home. When and why did you decide to open Tommie’s Pizza? After managing other restaurants for many years, my wife, Dana, found the location now known as Tommie’s Pizza and encouraged me to go and look at it. We looked at it and right away I sensed that it could be made into a great business. It was a great location, had a pizza oven and a walk-in cooler, so I just needed to build out the rest of the space. We opened Oct. 28, 2018, and have grown year over year ever since. What makes Tommie’s Pizza unique? I think what makes Tommie’s Pizza unique is that we are the first and only Black-owned pizzeria and we are also family-operated. I have seven kids and most of them, plus my wife and other family members, all work at the shop. We currently have only 5-star ratings, 275 of them, and that is because the pizza you get from us is our best pizza and we put everything we can into every piece of pizza. We make our sauce, crust and sausages from scratch and only use fresh ingredients, many of which are organic.

What is your favorite thing on the menu/what would you recommend to someone coming to Tommie’s for the first time? My favorite thing on the menu is the Tommie’s Special, which is sausage, pepperoni, mushrooms and onions. This recipe goes back to my days learning to cook at T. Wrights, with some improvements. The Selby wings are another favorite of mine and I recommend you try both of these items if you’re new to Tommie’s Pizza. How has the pandemic affected your business? COVID-19 has affected my daily operations, as my hours have been reduced to 3 to 8 p.m. when before they were 11 a.m. to 9 p.m. It has also affected our interactions with our customers after closing our inside dining and only offering take-out and outside dining for our customers. That said, we are fortunate to remain busy and that pizza is an easy take-out option for many of our customers. What is your vision for Tommie’s Pizza in five years? Our vision for Tommie’s Pizza in the next five years is to open more stores and maintain our very high level of quality ingredients and great customer service. How can co-op members support Tommie’s Pizza? Co-op members can support us by trying us out and, if you like us, please recommend us to friends, family and associates. Co-op members save 10% on each Tommie’s Pizza order as part of our Community Partner Program. Learn more at msmarket.coop

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GET TO KNOW YOUR CO-OP FAMILY

meet totoe takgbajouah East 7th Floor Manager How long have you worked at the co-op and what brought you here initially? I began working at Mississippi Market in 1997 after I moved here from Liberia. I was looking for a job in my neighborhood and attending college. At the time Mississippi Market was at the Randolph location. I stayed with the co-op for four years. I came back in 2008 because this is a good place to work. My experience here has really given me the opportunity to explain myself to anybody who I meet. I have been at East 7th since 2017, working in the deli and the front end and training in many people. Why do you enjoy working for the co-op? I feel really welcome. Mississippi Market respects its employees and treats all the same. You can move up at the co-op, too. I started as a dishwasher and have moved to leadership positions. I am now the Floor Manager.

How are your personal values reflected in your work? Everything that I do, I take pride in, and I always make sure I understand and know what I’m doing. Being able to train people makes me feel that I’m doing something good for the co-op. I feel good knowing I am helping people learn to do their jobs. What do you like to do during your free time? I love being with my kids. I’m a person who believes in moving around, and they keep me moving. What are some of your favorite products found at the co-op? Garden of Eden products. I use them a lot in smoothies. In the produce department, I like avocados to make guacamole.

JOIN OUR TEAM! VIEW CURRENT JOB OPENINGS AT MSMARKET.COOP/CAREERS THE MEDLEY | 19

CREATE POSITIVE CHANGE 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 $11,000 each month for our Positive Change recipients!

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January Recipient Model Cities of St. Paul (MCSP) creates social and economic prosperity by providing access to opportunities that stabilize and develop families and communities. They envision an equitable community where all people have access to housing, economic opportunities, and culturally responsive services that help them thrive. MCSP will use donations to purchase basic needs items such as clothing, snacks and hygiene products for their Safe Space Shelter. The shelter aims to help people create a plan to make today better than yesterday and enter long-term stability. Read more about our winter clothing drive with Model Cities of St. Paul on p. 23.

February Recipient The Immigrant Law Center of Minnesota (ILCM) supports low-income immigrants and refugees in navigating our complex immigration legal system by providing free legal representation, educating the community about immigration law and policy, and advocating for state and federal policies that respect the universal human rights of immigrants. Donations will support ILCM’s legal, advocacy and educational programming with low-income immigrants and refugees. Contributions may help a refugee applying for citizenship, a family with a loved one at risk of deportation, an immigrant survivor of violence seeking to build a new life for themselves here in Minnesota, or a young person striving to apply to college or work and build on their dreams for the future. ILCM works with our community to ensure that all Minnesotans, regardless of where they come from or their legal status, obtain a safe, secure and stable place to call home.

March Recipient Each year, Mississippi Market participates in the Minnesota FoodShare March Campaign, which provides food, funds and educational materials to over 300 food shelves. In March, 100% of donations will directly support five Saint Paul-based food shelves, including Hallie Q. Brown Community Center, Keystone Community Services, Interfaith Action's Department of Indian Work, Neighborhood House, and Merrick Community Services. Your donations and generosity will increase community food access in the neighborhoods we serve. Please join us in the fight against hunger! THE MEDLEY | 21

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. Each class also has an option to donate as you are able. Donations help us continue offering free and low-cost educational resources on health and well-being for our community.

JANUARY VIRTUAL CLASSES:

FEBRUARY VIRTUAL CLASSES:

Eat More Plants: Vegan Alfredo

Make Your Own Chocolate

Learn to incorporate more plants into your diet and eat less meat with Chef Jess, who will inspire a more sustainable diet with creative recipes. This month, we’ll make this ultra-creamy and comforting vegan alfredo pasta. The version we’ll make will include butternut squash, mushrooms, kale and toasted pine nuts, but it is easy to swap out with your favorite veggies.

Ayurvedic medicine prescribes warming spices such as cinnamon and clove to help boost energy. In this class, we will make sweet, healthy, winter survival goodies by adding warming spices, nuts and oil to our beloved chocolates.

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

Instructor: Jess Toliver, Jess Delicious

Ugandan Vegan Cooking: Traditional Groundnut Sauce Thursday, Jan. 20 | 5:30-7 p.m. | Free

In this class, you'll learn how to make a delicious groundnut sauce, a staple in Uganda, that is full of nutrients and plant protein. It's perfect to eat over a bed of rice or with sweet potatoes, plantains, or greens. Groundnut sauce is made with a special variety of Ugandan peanuts called groundnuts, but you can use any peanut or nut you prefer to make the recipe. Instructor: Henry Kisitu, Jajja Wellness

Budget Shopping in the New Year Wednesday, Jan. 26 | 5:30–6:30 p.m. | Free

Thursday, Feb. 10 | 5:30–7 p.m. | Free

Instructor: Ishwari Rajak, Ishu’s Himalayan Foods

Budget Cooking: Crispy Baked Drumsticks with Sautéed Green Beans Wednesday, Feb. 16 | 5:30–6:30 p.m. | Free

This virtual Budget Cooking class features a delicious and affordable recipe of crispy baked chicken drumsticks with rice and sautéed green beans 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

The Soul of Food as Medicine

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

Saturday, Feb. 26 | 12-2 p.m. | Free

Instructor: Katie Marty, Mississippi Market

Instructor: Lachelle Cunningham, Healthy Roots Institute

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In this class, we will explore the ancient knowledge of the healing ingredients, herbs and spices that we commonly use to build flavors. Chef Lachelle will demonstrate how to prepare white cedar seared salmon, mixed greens and roasted root vegetables tossed in fire cider herb vinaigrette, elderberry sweet potato cobbler, and seasonal hot tea. She will also provide a glimpse into her upcoming Elixir Kitchen Series.

MARCH VIRTUAL CLASSES:

WINTER EVENTS

Instant Pot Mediterranean Wellness Bowls

Winter Clothing Drive for Model Cities of St. Paul

Tuesday, March 1 | 6:30–8 p.m. | Free

Join us online to see how you can make vegan Mediterranean Wellness Bowls both easier and faster using an electric pressure cooker and air fryer. Kirsten will demonstrate how to pressure cook a variety of grains (barley, farro and quinoa) and vegetables (Moroccan carrots) before switching cameras to make colorful Greek-seasoned cauliflower and air fryer za’atar tofu. Instructor: Kirsten Madaus

Budget Cooking: Almond-Crusted Fish with Rice and Scallion Vinaigrette Thursday, March 10 | 5:30–6:30 p.m. | Free

This virtual Budget Cooking class features a delicious and affordable recipe of almond-crusted fish with rice, scallion vinaigrette, and a seasonal vegetable 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

Ethiopian Cooking: Egg Rolls and Samosas

Friday, Jan. 14 to Sunday, Jan. 16 | All Stores

Help support fellow Minnesotans through the winter by bringing new or gently used cold-weather clothing items to any Mississippi Market location the weekend of Jan. 14. Donations will go to January’s Positive Change recipient, Model Cities of St. Paul, and benefit their Safe Space Shelter, which served nearly 2,000 people in 2020. There is a high need for large and extra-large adult-sized coats, insulated gloves or mittens, and warm socks.

In-Person Event: Beer and Cheese Tasting with Urban Growler Tuesday, March 8 | 6-7:30 p.m. | $25 for members, $30 for non-members Celebrate International Women’s Day with Urban Growler and Mississippi Market! Join us at the first women-owned microbrewery in Minnesota, Urban Growler, for a tasting of five of their featured beers paired with cheeses from the co-op. Deb Loch and Jill Pavlak will speak about the history of their brewery and the beers they create, and Addie Elling from Mississippi Market will highlight cheeses from women-owned businesses to complement the beer selections.

Wednesday, March 23 | 6–7:30 p.m. | Free

Restaurant-quality egg rolls, samosas and dipping sauces can be made right in your own kitchen. These appetizers are jammed with flavors from around the world and can be a quick way to incorporate leftovers into something new and fun to eat. Instructor: Mimi Selam

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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 p.m.

651-690-0507

651-310-9499

651-495-5602

PLEASE RECYCLE This paper was locally milled in MN