June-July 2015

Market Medley Mississippi Market Member Newsletter June-July 2015 Vol. 40 No. 3

Local links Mississippi Market has been producing its own sausage at the West 7th Street store since opening its full-service Meat & Seafood counter in 2010. Since then, we have been steadily adding varieties of our Market Made sausages to give you the best selection this side of the Mississippi.

Why do we make our own sausages?

A lot of time and care goes into making our sausages—made in small batches, our sausages are of the highest quality. By making our own sausages, we are able to give you something unique that you won’t find anywhere else.

Photo by Leah Oliver

Who processes the meat?

We do! The pork, poultry and beef that we use come to us in whole muscle pieces.

We grind it in-house with trim from our daily cuttings, add seasonings and stuff it into fresh pork casings. By processing in-house, we’re able to rotate our varieties seasonally. We’re also able to use recipes inspired by our own Meat & Seafood staff members.

Where do we find our ingredients?

We use as many local ingredients as possible. The pork we use comes from either Pastures A Plenty in Kerkhoven, Minn., or Beaver Creek in Grantsburg, Wis. For our chicken and turkey sausages, we use Minnesota-raised poultry from

Larry Schultz in Owatonna and Ferndale Farm in Cannon Falls. The beef for our Kielbasa comes from Niman Ranch, sourced from family farms throughout the Midwest.

Any cheese, eggs, or cream used are also sourced from Minnesota or Wisconsin.

What are some of the best ways to enjoy our sausages?

For the flavor of our sausages to really stand out, Jay, our Meat & Seafood manager, recommends going simple—grilled and served on a St. Agnes bun, topped with your favorite mustard and fermented sauerkraut.

When can you find our sausages?

We make 11 varieties of sausage in total, and we are developing two or three more for the summer. Look for link and bulk options. On any given day, you’ll find six–eight fresh varieties of links and four bulk options.

All of our varieties are always available frozen, too.

MOST POPULAR MARKET MADE SAUSAGES 1) Classic bratwurst 2) Cheddar brat 3) St. Paul Porter brat made with Summit Brewery Porter 4) Tuscan chicken sausage 5) The Works made with Pasture A Plenty pork and bacon, wild rice, habanero jack cheese and roasted garlic

General Manager’s Report

Changing the World by Changing Our Food Gail Graham, General Manager

A

h summer! The temperatures have warmed, the sky is blue, and I’m already eating lettuce and radishes from my garden.

In early spring I screen my compost and as the season progresses you will find me planting, watering, weeding, thinning, and harvesting. I delight in this quiet, solitary work, all alone in my garden.

I can tell one story—the story above about how I do all this work by myself, a story that embodies the rugged individualism of the American persona.

Forty years ago when our food co-ops were in their infancy, people came together and got involved to solve a problem they couldn’t solve alone.

But there is another story I can tell, a different story. I can mention the help from friends who built my raised beds, who hauled mulch, divided their plants, and shared them with me. I can mention the fine work of Seed Saver’s Exchange and High Mowing Seeds which allows me easy access to heritage varieties. And someone else made those garden tools, not me!

So really, while I enjoy the solitude of digging in the dirt, it is very crowded out there in my solitary garden, crowded with the work of many coming together to help me accomplish what I can’t do on my own.

In the United States the story of “rugged individualism” defines our collective persona, but here too there is another story we can tell, a different story. We can tell the story of wagon trains, barn raisings, quilting bees. Even the Pony Express consisted of relays of young men riding horses at a breakneck pace, supported by stable hands at many stations along the way.

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We aren’t as good at telling these stories of cooperating to get the job done. Yet working together – cooperating – also defines who we are as a people.

I recently heard a well-respected colleague share the two rules he had learned to guide his life: get involved in things you can’t do alone and get involved in projects you can’t complete in your lifetime.

Forty years ago when our food co-ops were in their infancy, people came together and got involved to solve a problem they couldn’t solve alone: changing the world by changing our food. Our co-ops were niche players at the fringes of the grocery industry, selling food that was minimally processed, grown without the use of chemical pesticides and fertilizers, by small scale local farmers to the relatively few people to whom access to more healthful foods mattered.

Now many people know that access to more healthful food matters and “suddenly”—40 years later—we find that our hard work has paid off: many of the changes we worked for came about, and the more healthful foods raised with sustainable practices that we championed have become widely available.

We have done good work by providing great food, supporting our local food economy, helping people make healthy changes, and actively participating to strengthen our community. We have improved the overall market— and that is a success we can be proud of.

That doesn’t mean our work is done.

Challenges abound and the values and relevance of the cooperative model remain important and will serve us well in our ongoing work to change our world— work which can’t be done alone and can’t be done in one lifetime. But it can be done when we work together.

Board of Directors Report

Consider Joining the Board of Directors Julia Burgess, board member

It is an exciting year for Mississippi Market! We are anxiously awaiting the opening of our third store on East 7th Street, our membership continues to grow every month, and we are always looking forward to new growth opportunities for the co-op. As member-owners you are a critical part of that growth—not only through your financial support of the co-op, but also by participating in the decision making and governance of the co-op. Our board of directors is made up of member-owners just like you. We all come from different backgrounds—professionally and personally—and bring different perspectives to the board. As board members, we help represent the member-owners’ collective values and vision for the future of the co-op.

The board of directors is primarily responsible for: • Hiring and evaluating the general manager • Financial oversight • Long-range strategic planning • Recruitment of replacement directors In addition to our monthly meetings, each board member serves on one of our committees—Executive, Governance, or Finance. Additionally, we have biannual board retreats, the opportunity to attend and represent the co-op at industry events, and we participate in continuing education.

This fall we will be conducting our annual election, which of course, relies on strong candidates interested in running for the board. Throughout the summer, we will be holding informal “meet and greet” events wherein anyone who is interested in running can come meet existing board members, get more information, and ask questions.

Additionally, we always welcome memberowners to our monthly board meetings as another great way to experience what it is like to be on the board. If you are interested in more information about the process or have any questions, please don’t hesitate to contact us at board@msmarket.coop.

Call for Candidates: Mississippi Market Board of Directors Are you interested in helping the co-op plan our next steps? Consider running for the co-op’s board of directors! Directors represent the member-ownership and provide a vital link between owners and the co-op activities.

Please attend a Board Meet & Greet or a board meeting to talk to a current director for more insights into the role.

For more information about our board and the election process, visit www.msmarket. coop/board. Contact the board at board@msmarket.coop to connect with your board members.

BOARD MEET & GREET EVENTS June 4, 5:30–7 p.m. | The Muddy Pig July 14, 5:30–7 p.m.

Seventh Street Social August 1, 9:30–11 a.m.

Dancing Goat Coffee House

Revisiting board compensation During the past year, your board of directors has been discussing and evaluating the current board compensation plan. As a result of this review, the board has decided to bring a proposal to the member-owners wherein we will be recommending an increase in the stipend that each board member receives in addition to a modest store discount. We have evaluated the board stipends at the other food co-ops of similar size in the Twin Cities.

We believe our proposal will bring our board compensation plan in line and more consistent with that of other Twin Cities co-ops. We recognize that this is a topic of concern and requires careful consideration by our memberowners. Accordingly, we will be holding information/Q&A sessions throughout the summer wherein we will be discussing more details of the proposal and will welcome any feedback and suggestions. We highly encourage you to participate in these discussions. If you are unable to attend a meeting, please don’t hesitate to contact the board directly so one of us can answer your questions and discuss your concerns and/or feedback.

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Rondo Days Festival—Honoring the past, present and future of the Rondo neighborhood July 18, 2015 Rondo Education Center’s Outdoor Field 560 Concordia Ave. (Old Rondo Avenue)

When the 2015 Rondo Days Festival kicks off on Saturday, July 18, 2015, staff from Mississippi Market will be there to honor and celebrate the rich history and bright future of the Rondo neighborhood (and hand out greattasting samples). Each year, we look forward to this opportunity to connect with our neighbors at this essential event.

Over 30 years ago, Rondo neighborhood community leaders Dr. Marvin Roger Anderson and Floyd Smaller founded the Rondo Days Festival. Their vision was to create a way to reunite the fractured AfricanAmerican community and stabilize the neighborhood in the wake of the destruction that occurred when I-94 construction cut through the heart of the neighborhood.

Photos by habakkukstockstill.com

Mr. Anderson told Chris Nissen for Rondo Beginnings…, [We wanted] “to give some dignity to the stories of how they lived, how they socialized, how they worked, and how this community was created and sustained,” said Anderson. [Rondo] had a tremendous amount of things to offer to those who grew up here and absorbed its magnificent history.”

Today, the Rondo Days Festival continues to play an important role in connecting the African-American community as a celebration of African-American stories, achievements and culture that’s distinct to

1900s—Rondo Avenue, a three-mile stretch from Rice Street to Dunlap Street is one of the few areas where African Americans can socialize freely, own businesses and buy property in St. Paul.

1930s—Rondo Avenue is the heart of St. Paul’s largest AfricanAmerican community, vibrant and thriving with a culture all its own.

1870s—Following the Civil War, the AfricanAmerican population in St. Paul grows to nearly 1,000. Many settle northwest of downtown St. Paul on Rondo Avenue.

the Upper Midwest. “The festival is a central gathering place for members of the black community, their families, friends, and allies to celebrate collective achievements, maintain connections, and nurture the future,” explains Lisa Tabor, who once served on Rondo Days’ marketing committee. “It encourages everyone to reflect on the benefits that urban neighborhoods offer by exploring the loss of one of St. Paul’s most vital areas.”

Thankfully, the founders and organizers of Rondo Days have worked tirelessly to keep the spirit of the Rondo neighborhood alive.

According to the Rondo Days, Inc., website, the festival “reunites a dispersed people, welcomes new neighbors and encourages everyone to be mindful of the extent to which neighborhoods nourish our souls.”

A special thank you to Lisa Tabor of CultureBrokers, Chris Nissan, and Rondo Days, Inc. for their helpful information in writing this piece.

TIMELINE-THE RONDO NEIGHBORHOOD 1982—Marvin “Roger” Anderson and Floyd Smaller collaborate to rejuvenate the community, stability and values of old Rondo neighborhood.

Their work resulted in the creation of Rondo Avenue, Inc., a 501(c)3 nonprofit and the Rondo Days Festival.

1983—The first Rondo Days Festival is held.

2013—Governor Dayton proclaims the week of July 12–21, 2013 Rondo Days 30th Anniversary Week.

1960s—The construction of I-94 destroys Rondo Avenue, devastating the community by removing this vital hub. Thousands of African-Americans were displaced and pushed into a racially segregated city and a discriminatory housing market.

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Outlines the Rondo Neighborhood

Eat Local Farm Tour 2015—July 18, 2015

July 18, 2015

It’s all about the real people behind the real food.

Experience your food in a new way: directly from the source. The Eat Local Farm Tour is a unique opportunity to explore the diverse farming operations in your area, to meet families that bring fresh food to your dinner plates, and to inspire future generations to support local, sustainable agriculture.

farms, maps of suggested farm clusters, useful tips for tour-goers, and restaurant recommendations in case you want to make a day of it. Handbooks will be available in food co-ops by mid-June.

The tour takes place on July 18, when 17 local farms will open their gates and barn doors to the public, ready to share their knowledge and stories with you.

The tour is produced annually by Twin Cities area food co-ops who believe that supporting our local growers is vital to providing healthful food and participating in environmental protection. In the cooperative spirit, we work together to bolster our local foods economy. In 2013, $30 million flowed to local growers and producers from the system of Twin Cities-area foods co-ops.

The tour is free for anyone to attend.

It is a self-guided tour, which means that your will need to pick up a tour handbook at your local food co-op to help you shape your local farm experience. The handbook will provide you with descriptions and operating hours of participating

Sponsoring food co-ops: Eastside Food Co-op, Just Food Co-op, Lakewinds Food Co-op, Linden Hills Co-op, Mississippi Market Natural Foods Co-op, People’s Food Co-op, River Market Community Co-op, Seward Community Co-op, St. Peter Food Co-op and Valley Natural Foods.

Tips for enjoying the tour: • Visit farms only during their set open hours.

• Because GPS can be spotty in rural areas, check your directions on Google Maps before heading out: http://s.coop/1usbu.

• Bring a cooler to store all the farm-fresh goods you find.

• • •

Participating farms include: East Henderson Farm Simple Harvest Farm Organics Humble Pie Farm Gardens of Eagan Shepherd’s Way Farms Singing Hills Goat Dairy Thousand Hills Cattle Co. Women’s Environmental Institute 10th Street Farm & Market Big River Farm Buttermilk Falls CSA & Folk School Whistling Well Farm Hungry Turtle Farmers Co-op: Steady Hand Farm, White Pine Berry Farm, Fresh Pastures Neighborhood Farm Star Prairie Trout Farm Growing Lots Urban Farm Beez Kneez Stone’s Throw Urban Farm

Stay on established paths, and don’t pick produce without the farmer’s permission.

Leave pets at home.

Swing by the local food co-op for snacks and drinks.

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Grilled Romaine Salad

ALL AROUND GOOD W

hen the days are long and luxurious and outdoor eating is at its peak, why limit yourself to grilling only the main part of your meal? Use the flames to your advantage and make a meal from salad to dessert under the summer sky.

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Grilled Romaine Salad (serves 4–6) ingredients 3 Tbsp. olive oil | 1 Tbsp. red wine vinegar 1 tsp. fresh rosemary, chopped | 1 tsp. fresh thyme, chopped | Salt and pepper to taste | 4 heads of romaine, halved lengthwise, rinsed and dried | 1 cup cherry tomatoes, halved | ½ cup asiago or Parmesan cheese, shredded | kalmata olives (optional) preparation Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Meanwhile, whisk together oil, vinegar, fresh herbs, and salt and pepper in a small bowl until combined. Set aside. Place romaine halves onto grill and cook, turning once, until charred and slightly wilted, about 4 minutes. Transfer lettuce to a serving platter, drizzle with dressing, and sprinkle with cheese and tomatoes. Serve immediately.

ALTERNATIVE

GRILLING

Look beyond burgers and brats and get creative the next time you fire up the grill! Think outside the grill marks and on to something fresh for summer.

These healthful foods make for unique and tasty side dishes and desserts, and taste even better with a char!

Grilled Salmon with Citrus Marinade (serves 4) ingredients juice of 1 lemon | 2 cloves garlic, minced | 4 Tbsp. olive oil | salt and pepper to taste | 2 lbs. salmon filets | fresh parsley, chopped | lemon wedges preparation Whisk together lemon juice, garlic, olive oil, and salt and pepper until combined. Brush ¾ of marinade over salmon and marinate for 20–30 minutes. Meanwhile, build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Place salmon flesh side down directly on the grill, cover, and sear for 2 minutes. Flip over filets, brush with remaining marinade and finish cooking, skin-side down. Salmon is done when opaque at the thickest part of the fish and easily flaked with a fork. Garnish with parsley and lemon wedges.

1. EGGPLANT 2. CHEESE 3. AVOCADO 4. ASPARAGUS 5. PUMPKIN 6. OLIVES 7. WATERMELON

Grilled Fruit Kabobs (serves 4) ingredients 8 wooden skewers, soaked in water | 2 cups fresh pineapple, cut into cubes | 2 cups strawberries, halved 2 cups peaches, thickly sliced | juice of 1 lemon | salt to taste preparation Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. Put fruit pieces onto each skewer, then squeeze lemon juice over the fruit and season with salt to taste. Place skewers onto grill, cook 2–4 minutes, turning frequently, until fruit softens and grill marks appear. Serve immediately.

Tip: serve with vanilla ice cream for an added treat!

8. PIZZA 9. GRAPES 10. PEACHES

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C A R N I V A L

O F

C L A S S E S

L = Lecture DT = Demo and Tasting

June - July 2015

D = Demo H = Hands On

REGISTERING FOR CLASSES Registration is required for all classes. You may register online or at our customer service desks. Class fee(s) are due at time of registration. For full class descriptions and online registration, visit our website, www. msmarket.coop/events. Call 651-690-0507 to register by phone.

Culinary Boot Camp: BBQ and Quick Pickles (H)

Culinary Boot Camp is designed to get students cooking healthful, fun, and satisfying meals. Please bring your cutting board, chef’s knife and paring knife. In this session, we will focus on all types of BBQ. We will discuss techniques for roasting, grilling and smoking meats, as well as making homemade BBQ sauces and rubs.

Additionally, we will make several quick pickles, slaws and other prefect sides to go along with your BBQ. This Boot Camp is not vegan-friendly.

Saturday, June 6 West 7th store 10:00 a.m.–1:00 p.m. $40/$37 members Matt Deutsch

Metabolism Makeover (L)

Physiology of Pre-, Pro-, and Antibiotics (L)

Using visuals, art, and time-lapsed video, exercise physiologist Ed Watson explains the science of gut flora physiology, immunity, and the function of the entire digestive system. Learn the difference between pre- and probiotics, why fatty acids produced by fermentation in the gut are immunoprotective, and moreover, how gut flora physiology (fermentation) is the identical process to performing anaerobic exercise, thus giving you deep insight into the nature of how the entire body works and principles of exercise physiology and nutrition.

Saturday, June 13 West 7th store 1:00–3:00 p.m. $20/$15 members Ed Watson, exercise physiologist

Have you ever felt like your metabolism is in the tank? Are you frustrated about losing those last five pounds? This class will cover simple ways to boost your metabolism from the minute you wake up, all throughout the day and even while you are sleeping at night. No gimmicks, fads or diets!

Tuesday, June 9 West 7th store 6:00–7:30 p.m. $25/$20 members Autumn Enloe, MS, RD, LD

Yes You Can! Canning Basics (D)

In Season: Asparagus! (DT)

Gabriele’s delicious gluten-free and vegan salads are easy to prepare. Beautiful vegetables from sea and land with a variety of seasonings bring any picnic, potluck, lunch, or dinner to life. A variety of whole grains, noodles, scrumptious vegetables, enzymatic rich foods and seasonings will make these salads an easy task.

Tuesday, June 16 West 7th store 6:00–8:00 p.m. $35/$30 members Gabriele Kushi, BFA, MEA, CHC, AADP

These elegant versatile spears are wonderful boiled, grilled, roasted or raw. Depending on availability, we will learn how to select, taste, and prepare green, purple, and white asparagus. While it takes three years from planting to harvesting, these recipes come together quickly and are a great addition to your summer menus. Recipes include grilled asparagus, soft-cooked eggs and easy hollandaise, asparagus tart, cold asparagus soup, and more.

Thursday, June 11 West 7th store 6:00–8:00 p.m. $25/$20 members Kelly Smeltzer, Urban Relish

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Canning is a great way to preserve local food at its peak. Learn what you need to know to safely can a variety of foods at home. It’s easier (and more fun) than you think!

Sunday, June 14 West 7th store 1:00–3:00 p.m. $20/$15 members Liz McMann, Master Food Preserver

Macrobiotic, Vegan, Gluten-Free Summer Salads (DT)

Get to Know Asian Vegetables & Herbs (DT)

We’ll sample a wide variety of Asian vegetables, learn how they’re used in Asian cuisines and how to adapt them to your own cooking, and taste them in stir-fries and soup. By the end of class, you’ll be ready to incorporate these vibrant, healthful herbs and vegetables into a wide range of dishes.

Includes extensive handout with recipes and local resources for buying and growing Asian herbs and vegetables.

Wednesday, June 17 West 7th store 6:00–8:00 p.m. $30/$28 members Jan Grover

Kids’ Class: Berry Lemonade Science (ages 4–9) (H)

In this class we will use some of our five senses to create and test some of our own berry lemonade recipes. Come thirsty and prepared to get a little sticky! This class is intended for kids ages 4–9.

Thursday, June 18 West 7th store 6:00–7:00 p.m. $15/$12 members Kenzie Tenter-Fox

Easy Peasy Plant Based (DT)

Join Chelsea Hassler from the Animal Rights Coalition for a morning of easy peasy plantbased eating. Prepare an appetizer, entrée, and dessert, and learn how affordable and easy plant-based eating can be!

Saturday, June 20 West 7th store 10:00 a.m.–12:00 p.m. $15/$12 members Chelsea Hassler, Animal Rights Coalition

Whole Health Includes Financial Health (L)

In order to fully appreciate and live a healthy lifestyle, it is crucial to cultivate a strong and secure financial path. Topics include: insurance needs, retirement planning, longterm care and grandchild gifting.

Wednesday, June 24 West 7th store 6:00–7:00 p.m.

Free (please register in advance) Jessica Zimmerly, New York Life Insurance

Special Event: Ladies’ Night We’re turning our classroom into a pampering and rejuvenating experience just for you!

Join us for skincare and makeup consultations

by Dr. Hauschka, Evanhealy, and Mineral Fusion and DIY beauty care instruction by Aura Cacia, Andalou Naturals, and Dr. Bronner’s.

We’ll serve up some of our favorite snacks

and beverages, give away prizes, and treat you to a night you won’t forget! Space is limited.

Advance registration is required. This event is taking place in our West 7th classroom.

Friday, June 5 West 7th store classroom 5:30–7:30 p.m. $10/$8 members

Nutrition for Peak Performance (L)

Stovetop Flatbreads (DT)

Nutrition is critical while you’re preparing for peak performance in your activity of choice. This class will give you the nutritional foundation to reach your goals. Learn the importance of eating real, quality proteins and fats and their impact on performance.

Thursday, June 25 West 7th store 5:30–7:00 p.m. $30/$25 members Nutrition Educator from Nutritional Weight & Wellness

You don’t need an oven to bake flatbreads!

There are several tasty flatbreads you can make on your stovetop, perfect for avoiding turning on an oven and heating up the house. Learn about making naan, chapathi, and other flatbreads in a frying pan or on a griddle, and taste the results.

Thursday, July 9 West 7th store 6:00–8:00 p.m. $28/$25 members David S. Cargo, St. Paul Bread Club

Brew Your Own Kombucha (DT) This class includes instruction on how to brew your own great-tasting Kombucha at home. Take home a study guide with simple instructions, plus a starter culture to begin your Kombucha adventure right away.

Saturday, June 27 West 7th store 1:00–2:30 p.m. $35/$30 members Bryan Deane Bertsch, Deane’s Kombucha

Picture-Perfect Summer Fruit Tarts (H) In this class you’ll learn how to prepare fruits to guarantee deepest flavor and banish wateriness; make dough that’s easy, dependable, and delicious; develop flavors by layers; and finish your tarts with flowers, leaves, and simple glazes. You’ll prepare, bake, and eat a variety of small, exquisite summer fruit tarts in class. Includes extensive handout with recipes and resources.

Sunday, June 28 West 7th store 1:00–4:00 p.m. $30/$28 members Jan Grover

Shopping Co-op on a Budget (L) Learn the secrets for how to shop for natural, organic foods without breaking the bank. Learn to set a budget, get coupons and resources, and learn more about our Essentials and LIME programs!

Tuesday, June 30 West 7th store 6:00–7:00 p.m.

Free (please register in advance)

Kids’ Class: Basic Berry Bake (ages 5–12) (H) In this class we will be making a unique berry cake that even the youngest of bakers can duplicate on their own! We will make our cake, and while it bakes, we will learn about berries and what makes them unique. Then we will get to enjoy our cakes with some ice cream! This class contains wheat and dairy ingredients. Come hungry and prepared to get a little messy. This class is intended for kids ages 5–12.

Tuesday, July 7 West 7th store 5:30–7:00 p.m. $28/$25 members Kenzie Tenter-Fox

Culinary Boot Camp: Veggie, fruit & cheese trays (H) Culinary Boot Camp is designed to get students cooking healthful, fun, and satisfying meals. Please bring your cutting board, chef’s knife and paring knife. This course will focus on creating outstanding veggie and fruit trays. Students will participate in prepping and learn knife cuts needed with fruits, vegetables, and cheeses.

We will discuss presentation techniques and styles for a stunning display and make several delicious dips and garnishes.

Saturday, July 11 West 7th store 10:00 a.m.–1:00 p.m. $40/$36 members Matt Deutsch

The Sugar Smack Down (L) Do you frequently get uncontrollable sugar cravings? Convinced sugar is the only way to get through your afternoon slump? Learn how to give this sugar addiction a serious smack down! Learn common ailments and symptoms of sugar addiction and tips you can use to treat yourself and not feel deprived.

Wednesday, July 15 West 7th store 6:00–7:00 p.m. $10/$5 members Katie Peyton

Canning Basics: Pressure Canning (D) Learning the basics of pressure canning opens the world of safely preserving meats, soups, salsas, and vegetables. This three-hour class introduces you to pressure canners: what to look for when buying one, how to operate it, how to prepare foods for pressure canning, and how to pressure-can them. Jan has been pressure-canning for more than 30 years. Extensive handouts provided.

Sunday, July 19 West 7th store 1:00–4:00 p.m. $30/$28 members Jan Grover

Cold Japanese Noodles for Hot Summer Days (DT) It is Japanese tradition to have light, cold noodles in the summer such as Soba and Somen noodles. Both are eaten by dipping into a soy sauce-based sauce and garnished with wasabi, thin-sliced scallions, shiso, and freshly ground ginger. Learn how to prepare the noodles, make the dipping sauce and slurp them up! Price includes full meal for all participants. This class contains fish and seafood ingredients.

Saturday, July 25 West 7th store 2:00–4:00 p.m. $35/$30 members Kimiko Molasky

Old-Fashioned Dill Pickles (H) Nothing rivals old-fashioned, fermented dill pickles as enjoyable, year-round condiments and unique gifts, and you can make them yourself on your kitchen countertop. Jan’s been fermenting pickles for over 40 years, and in this three-hour class, she’ll share the time-proven techniques and equipment you’ll need to create dill pickles tailored to your own taste. Bring a 1-pint canning jar to class and come away with your first small batch of dill pickles ready to ferment in your own kitchen. Extensive handouts provided.

Sunday, July 26 West 7th store 1:00–4:00 p.m. $35/$33 members Jan Grover

Balanced Foods for Balanced Moods (L) Reduce negative moods, increase energy, enhance positive thoughts, improve memory, and manage stress through balanced eating and real foods. Learn about the food-mood connection and how poor intestinal health creates low moods.

Tuesday, July 28 West 7th store 6:00–8:00 p.m. $30/$25 members Nutrition Educator from Nutritional Weight & Wellness

In Season: Peas & Summer Squash (DT) ’Tis the season to have an overabundance of garden produce. In this class we’ll use grilled summer squash in a variety of entrees and as an ingredient in some easy, tasty salads, and even for breakfast with buttermilk zucchini pancakes. Then we’ll use peas in two great warm-weather appetizers: pea pesto crostini and chili pea puffs.

Wednesday, July 29 West 7th store 6:00–8:00 p.m. $25/$20 members Instructors from Urban Relish

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News and Announcements HOLIDAY HOURS Fourth of July 7:30 a.m.-6:00 p.m.

IMPORTANT DATES TO REMEMBER June 5—Ladies Night

Mississippi Market Trivia Tuesdays with the St. Paul Saints Your co-op is proud to sponsor the hometown team! This summer, pack your thinking caps along with your rally caps when you head to CHS Field for Trivia Tuesdays.

You may be asked burning questions such as: which was the first ballpark to serve hotdogs? And, which baseball team consumes the most sunflower seeds?

East 7th Street store timeline Summer 2015

July 11–12—Dragon Festival

• Job fairs • Equipment and interior design elements installed • Central kitchen begins distribution to existing locations • Parking lot and landscaping installed • Shelves stocked

July 18—Farm Tour

September 2015

July 18—Rondo Days

• Store opens early September!

• Grand Opening Celebration September 26, 2015

June 17–July 17­—Ramadan June 20—West End Neighborhood Garden Tour June 21—Father’s Day

Co-op Mondays at Fair State Brewing Cooperative We’re joining forces with our friends at Eastside Food Co-op, Wedge Natural Foods Co-op, Seward Community Co-op, and Linden Hills Co-op for Co-op Mondays at Fair State Brewing Cooperative the second Monday of the month. Show your co-op member card or key tag and get half off your first beer. Mississippi Market hosts the event on June 8. Join us for snacks and toast cooperation!

Second Monday of every month | 4–6 p.m.

Fair State Brewing Cooperative, 2506 Central Ave. NE, Minneapolis

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Owner Coupon

Owner Coupon

Present this coupon to receive 10% off the shopping trip of your choice (up to $5 off)

Present this coupon to receive 10% off the shopping trip of your choice (up to $5 off)

Owner number:

Owner number:

Actual discount given:

Actual discount given:

For current member-owners only. You must present this coupon to receive a discount.

Valid through July 31, 2015. Not applicable to special orders or gift card purchases.

For current member-owners only. You must present this coupon to receive a discount.

Valid through July 31, 2015. Not applicable to special orders or gift card purchases.

Receive an additional 10% off all supplements on the 2nd Wednesday of every month.

Upcoming dates: June 10 | July 8

Katy Taylor

Women’s Holistic Health & Wellness Coach (651) 321-3961 katyhealthcoach@gmail.com www.nourishingwholeness.net

Contact me for a free Nourishing Wholeness Discovery Session Attend The Way of the Happy Woman® Seasonal Mini-Retreats

Sandwiches that say “Summer!”

534 Selby Ave. Mon – Fri Saturday

651-221-1057 6:30 am – 6:30 pm 6:30 am – 5:00 pm

www.stpaulbread.com Baja Chipotle Turkey

On Facebook: Great Harvest Bread Company St Paul

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PRESORTED STANDARD U.S. POSTAGE PAID TWIN CITIES, MN PERMIT NO. 32674

Board of Directors 651.310.9475 board@msmarket.coop Julia Burgess Sara Kujawski Aleksey Kulichenko Megan McGuire Jon Olson Matthew Orensteen Tracy Sides Stephen Streng Mia Taney Maureen DeCamp, Board Assistant

622 Selby Avenue, Saint Paul, MN 55104 651.310.9499 1500 West 7th Street, Saint Paul 651.690.0507 www.msmarket.coop

Market Medley

Comments on the content of this newsletter are heartily encouraged.

Address your letters and ideas to: Market Medley 622 Selby Avenue Saint Paul, MN 55104 kbinning@msmarket.coop Mississippi Market is a certified organic retailer, certified by:

Moving soon?

• Tuesday, June 23 , 6:30 p.m.

Selby Community Room

Please e-mail your name, member number and new address to:

• Tuesday, July 28, 6:30 p.m.

Selby Community Room

info@ msmarket.coop

ntial pra e x i set en t i a l p r a c tc t i c e anne x i s t ice a

xtr ao m rdi nary cite xtr x e s a warenes ao m rdi nary cite awareness ex

Market Medley is published six times each year to provide information on Mississippi Market, the cooperative movement, food, nutrition and community issues. Member coupons will be published in each issue. Opinions expressed herein are of the authors and are not necessarily those 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.

Board Meeting Dates

e n tg e row nt tgh r m o wetahning meaning

General Manager Gail Graham Editor Kari Binning Proofreader Sid Korpi/ Proof Positive Graphic Designer Lucas Beck Greenhaven Printing Printing

gestalt gestaltwork work

e fe of ife life o l y ar ry an ordainn ordina

INDIVIDUAL SESSIONS SMALL GROUP WORK

What Through?

WhatAre AreYou You Going Going Through?

Gestalt Work is a learning process that helps you explore your life story and Gestalt Work helps youInexplore your you life jerry story and rothstein your present experience. the process develop a your toolkitpresent of observational experience.

In the process, you core will develop a toolkit of observational and thinking methods; clarify your principles; and define your goals. and 265 Oneida St. your goals.

265 Oneida methods; clarify core principles; and St. define Tothinking learn more, contact Jerryyour Rothstein: 203 651-587-8859 or jerold@gestaltwork.org, Suite or Suite see 203 www.gestaltwork.org.

jerry rothstein

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St. Paul, Minnesota55102 55102 This spring Gestaltothstein Work is offering an intensive group seminar, Paul, Minnesota erry • gestaltwork28@gmail.com • gestaltwork.org 651.587.8859St. “Loss, Grief, Mourning and Regret”. Phone or email for more details.

265 Oneida Street, Suite 203 • St. Paul, Minnesota 55102

Gestalt thinkers: Fritz Perls and Paul Goodman 651.587.8859 were co-authors of the seminal book 651.587.8859 Gestalt Therapy: Excitement and Growth in the Human Personality. gestaltwork28@gmail.com gestaltwork28@gmail.com Perls: “There is no end to integration.” www.gestaltwork.org Goodman: “Courage is justice to oneself.” www.gestaltwork.org

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