April-May 2014

signs of spring!

MISSISSIPPI MARKET PLANT SALE MAY 2-JUNE 2 (SEE PAGE 4)

Mississippi Market Member Newsletter April-May 2014 Vol. 39 No. 2

Daffodils

Rain boots

Robins

Grilling, at last

Grad parties (we cater!)

Spring cleaning naturally

Iced coffee

Asparagus

Our house-made brats

Strawberries

Meadowkaas cheese

Easter baskets

General Manager’s Report

The winter of 2014—a season of unimagined possibilities (yes, seriously!)

Gail Graham, General Manager This is one winter many of us have looked forward to putting behind us! I spent numerous snowy hours pondering my garden and looking forward to the annual plant sale at West 7th. This year we are adding a hoop house—a small portable greenhouse, that will allow us to better manage our plant inventory and make the sale even more fun.

As usual, I will likely buy more than I MAPLE STREET & EAST 7TH STREET

Thanks a million (and a half)!

In a short six week campaign, Mississippi Market member-owners lent over $1.5 million to the co-op for building a store on EAST 7th Street. This level of commitment and support for the project warms our hearts and reminds us of the power of a co-op to enrich a community. While the campaign has officially ended, we will continue to offer Class C stock for sale through the end of June, 2014. To find out more, contact Liz at 651-310-9487 or lmcmann@msmarket.coop.

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need, and by late summer I will be wondering what possessed me to plant all of those tomatoes.

I feel fortunate to have the time, the inclination, and a sunny backyard so I can grow some of my own food.

Everyone is not so fortunate. It is gratifying that last month the USDA recognized this and updated the WIC (The Special Supplemental Nutrition Program for Women, Infant and Children) approved food list allowing more canned vegetables, fresh produce, and whole grain products.

Many of the changes finalized by the USDA—the first comprehensive revisions since 1980, were instituted on an interim basis in 2007. The Centers for Disease Control and Prevention

considers the changes to be a contributing factor in the decline of obesity rates among low-income preschool children in many states. “The updates to the WIC food package make pivotal improvements to the program and better meet the diverse nutritional needs of mothers and their young children,” Agriculture Secretary Tom Vilsack said in a statement.

We have long participated in the WIC and SNAP programs, which last year had sales of nearly $500,000.

We launched LIME (Limited Income Membership Entry program) in February and had 158 people sign up the first month. One third of these members are new to the co-op. We are optimistic that this new program will enhance our ability to provide access to co-op membership as well as to great food. Read more about LIME on page 10.

Last but not least, I am thrilled to announce that our member loan campaign was a huge success! We were able to raise over $1.5 million in February! This surpasses our hopes, plans, and forecasts and reinforces how much our member-owners believe in our mission and trust us to deliver on a plan for a new store on East 7th Street.

My thanks go out to not only our member-owners, but to the great team of staff members who worked so hard to help us achieve these results.

Our project continues to develop— although as of this writing we do not yet have ownership of the property.

Because print media schedules require articles to be written weeks in advance, they’ve become an awkward vehicle for updating on projects. Because of this, I refer you to our website’s “Growing Forward” section where we will keep you posted.

Board of Directors Report

Should a food co-op care about innovation?

Nabeel Ahmad, Board member

The people who made this happen were not intending to be innovative, they were solving problems and trying to provide the kind of food they wanted in the way they wanted it.

In order to get what they needed, they often had to come up with entirely new ways of doing things and go through many cycles of trial and error.

Innovation has been a key topic of discussion among the members of the Mississippi Market Board —specifically about what innovation is and whether a food co-op should really be concerned with it.

It seems like we are constantly surrounded by big new ideas, and socalled disruptive technologies. This contributes to the common misconception of innovation: smart people holed up in garages and labs, coming up with earth-shattering ideas. In fact, innovation can come from anywhere; it is simply a way of thinking.

Innovation is at its very core the ability to see things that others do not, and to use that insight to solve problems. Often, innovation addresses unarticulated needs, giving us things that we may not have even realized we wanted. As an example, today a majority of Americans carry a smartphone, a fact that would have been difficult to fathom a decade ago.

In much the same way, 30 years ago, few could have imagined the massive growth within the natural foods industry. Food co-ops and the people who started them had a very important role to play in this growth. The people who made this happen were not intending to be innovative, they were solving problems and trying to provide the kind of food they wanted in the way they wanted it. In order to get what they needed, they often had to come up with entirely new ways of doing things and go through many cycles of trial and error.

Frequently when sharing the timeline of modern food co-ops, we tend to start with the Rochdale pioneers, and write a continuous narrative extending into modern day. Scratch beneath the surface though, and a different picture emerges. We see several different generations attempting to solve the big food issues of their time. Whether it was the access and distribution problems of the late 19th century, the food shortages of the dust bowl and the great depression, or the new ideas surrounding food coming out of the counterculture revolution of the 60’s. Food co-ops have been leaders in innovation, finding new and better ways of doing things.

As our co-op grows larger, we must continue to remember that it exists because we make it exist, and for our benefit. The issues surrounding food are more complex than ever and the choices are ever more confusing.

Our organizational mission as we define it today is:

TO CREATE POSITIVE CHANGE IN THE COMMUNITY

BY INFLUENCING THE PRODUCTION, DISTRIBUTION AND ENJOYMENT OF FOOD. If we are truly to achieve this vision, we may sometimes need to go against conventional wisdom—seeing what others do not—and innovate.

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The Mississippi Market West 7th Plant Sale: May 2-June 2

By Teresa Connor & Sue Michel, Plant Sale Coordinators

O

ur annual plant sale at the West 7th Street store offers an impressive selection of Minnesota native plants, hardy perennials, specialty annuals, and heirloom veggies. We now feature four local growers who have demonstrated a strong commitment to earth friendly and sustainable cultivation practices. Glacial Ridge Growers has a motto of “Restoring the prairie one backyard at a time.” Green Earth Growers specialize in growing plants that are well suited and adapted to our northern climate and day length.

Gardens of Eagan, known for their amazing local, organic produce, provides organic plant starters. New to our sale this year is our longtime friend, Sam Kedem Nursery, a local organic grower who specializes in roses, and seeds from Prairie Road Organic Farm in North Dakota, the 4

Midwest Organic Sustainable Education Services (MOSES) farmer of the year.

The sale will open Friday, May 2nd with Minnesota natives, cool hardy potting annuals, cold crop veggies, cool hardy herbs, and hanging baskets.

Perennials, tomatoes, peppers, tender veggies, herbs, and annuals will arrive the second week of the sale.

Our sale also boasts over 65 varieties of tomatoes. You’ll find cool weather/ short season heirloom tomatoes such as Moskovich, Nygous, Opalka, MegaByte, Window Box Roma, and Indigo Rose.

For salsa lovers, new pepper varieties include Mucho Nacho, Jalepeno El Jefe, and Garden Salsa.

New to the sale this year—herb baskets, herb bowls, roses, raspberries, and peanuts! We will have tomatoes in

hanging baskets and patio pots. Back are ornamental annual patio pots, along with new, fun annuals for potting and accent gardening.

Both stores will have potting soil on hand, as well as organic soil amendments, and worm castings. Don’t forget to look inside for gardening essentials such as High Mowing and Seed Savers Exchange seeds, gardening books, pots, tools, gloves, and composting buckets.

Whether you are a sage gardener or digging up ground for the first time, our Plant Sale has something for you.

See you there!

Look to our class calendar on p. 8-9 to see the list of gardening classes being offered during these next two months.

F O O D

A N D

C O M M U N I T Y

Farm to Fork—creating connections at the table

Kristin Hamaker—founder of Farm to Fork

F

arm to Fork is a personal chef service started in 2005 by Kristin Hamaker. She and her team cook fresh, natural food in their clients’ homes on a weekly basis. Farm to Fork chefs use only natural and organic ingredients sourced from Farmer’s Markets and Twin Cities food co-ops, including Mississippi Market. “The way I see it,” says Kristin, “my job is to feed families. But more importantly, it is to advocate for real food and to connect our families to the food they eat. Using Mississippi Market where local, seasonal and sustainable food is emphasized, only makes sense in regards to my philosophy. For me, and my business, I long to make connections; it’s another reason why I support Mississippi Market. It’s my own local market, and I believe in its core value of reciprocity within the community.”

Kristin founded Farm to Fork in St. Paul after graduating from the Ballymalloe Cookery School in County Cork, Ireland. For eight years, Kristin has provided the Twin Cities with fresh, flavorful food, through personalized menus tailored to each family. Even through the recession, Farm to Fork continued to thrive and add more families to its client list. This year, Farm to Fork added three more chefs to its roster to meet the increased demand in service.

“More and more families are finding

the value in a service like this, just as outsourcing of services in general is gaining ground,” Kristin explains. “Folks are increasingly making the connection between their diet and their overall health and well-being; nevermore did this occur to people than during the stress of the recession. Parents want their children to eat well, adult children want their ageing parents to eat well, and those suffering an illness are hiring personal chefs to make their circumstances more endurable.”

Many of the clients are busy, working families who would love to cook themselves, but find they do not have the time and energy and, all-too-often, end up eating last-minute take-out or frozen foods. Farm to Fork provides these families with flavorful food straight from their own kitchen.

“Farm to Fork has become an essential part of our busy lives! Originally, we sought out Kristin’s personal chef service due to health complications and we simply did not have the energy to cook all of our meals” explains longtime client Annie Ballentine. “To our surprise and delight, Farm to Fork has become much more than a service to get us through a rough patch of life; it has become a culinary highlight to our lives.”

For more information about Farm to Fork, visit www.farmtofork.net

French Lentils with Sausage and Chard serves 4-6 1 tablespoon olive oil 1 pound sausage (such as Italian pork, bison, or chicken), torn into small pieces 4 ounces bacon, diced 1 onion, chopped 2 carrots, chopped 1 celery stalk, chopped 4 large garlic cloves, minced or pressed 1 pound dried French green lentils, washed and picked over 2 bay leaves salt and pepper 1 bunch Swiss chard, leaves and stems separated (both separately washed and chopped) Parmesan cheese, optional Heat the olive oil over medium-high heat in a soup pot and lightly brown the sausage.

Transfer to a plate and pour off the fat from the pot. Add the bacon to the pot, turn the heat to medium, and cook, stirring, until it renders its fat and browns slightly.

Add the onion and a pinch of salt and cook, stirring, until it begins to soften, 3 to 5 minutes. Add the carrots, celery, and chopped stems and cook, stirring, until all the vegetables are tender, about 5 minutes. Add your garlic and continue to cook, stirring, until fragrant, about 30 seconds, then add the lentils and toss for a moment. Add 2 quarts of water and the bay leaves. Bring to a boil, return the sausage to the pot, reduce the heat, and simmer for 30 minutes or until the lentils are slightly tender. Add salt and pepper to taste.

Stir the greens into the simmering lentils. Cook for another 5-10 minutes or so, until the lentils and greens are tender.

Adjust seasoning at this point.

Serve this dish as-is in wide, shallow soup bowls with some freshly grated Parmesan cheese and crusty bread, or serve over pasta noodles, soft polenta, brown rice, or as a topping for bruschetta. This stew would also make a good filling for a pot pie.

Courtesy of Farm to Fork 5

Friday, May 9th

Friday, May 23rd

5:30-7:30 pm at Selby

5:30-7:30 pm at West 7th

Space is limited. Advance registration is required. $7/$5 members at msmarket.coop

CALLING ALL LADIES: we’re turning our classroom into the pampering experience of your dreams! Join us for skin care and makeup consultations by Dr. Hauschka and Mineral Fusion, clay mask and skincare instruction by Evan Healy, hand-facials by Suki, DIY beauty care instruction by Veriditas Botanicals and Dr. Bronner’s, plus samples from more of our favorite companies including Alaffia, Honeygirl, and Weleda. We’ll serve up some of our favorite snacks and beverages, give away prizes, and treat you to a night you won’t forget!

Alaffia

Suki skin care

Mineral Fusion

Honey Girl Organics

What’s not to love about Alaffia? Their work is guided by values of moral duty and empowerment. They source all their shea butter for their body care products from cooperatives in Togo and are committed to fair trade practices. Through the sales of their products they raise funds for community projects that aim to alleviate poverty and advance gender equality in Togo. And, they deliver premium products for face, body and hair care. In addition to their Alaffia line, they also offer Beautiful Curls hair care, and the valuefocused Everyday Shea and Everyday Coconut body care lines.

Suki has an impressive environmental commitment, always considering fuel emissions and travel distances when sourcing their ingredients and producing virtually no carbon output during the processing of their skin care formulas. They use as little plastic as possible in their packaging, primarily using glass, which also helps preserve and maintain herbal content in their products.

Suki products work to rescue, care and renew your skin.

All Mineral Fusion cosmetics are handmade in the United States using the revitalizing and protecting benefits of minerals, including magnesium, copper, and zinc. The creators of Mineral Fusion aim to leave your skin in better condition than they found it by using active ingredients that heal and care for the skin. They also keep their cosmetics free of gluten, parabens, talc, artificial colors, synthetic fragrances, SLS, and phthalates.

Honey Girl Organics is one of the cleanest and purest skin care lines available. The folks at Honey Girl believe “that it’s best to put on your body only what you’d be willing to put into your body.” That’s why their skin care is made with edible ingredients—raw Hawaiian honey, beeswax, propolis, pollen, and royal jelly harvested from their holistically managed beehives on Oahu’s North Shore. Their creams, toners and balms are handcrafted and use nature’s finest anti-aging ingredients to help heal and renew skin.

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Getting greener every day!

Fewer Receipts

Less Energy

Beginning in April, member-owners will be able to sign up for emailed receipts.

All you’ll need to do is give us your email address (if we don’t have it already) and let your cashier know that you’d like to have your receipts emailed as the default.

This means less paper AND less energy is used for each transaction!

Need your receipt for a return? Just show us your receipt on a smartphone or print the receipt from your email.

Learn more at msmarket.coop.

It takes plenty of energy to run grocery stores, but we maximize our efficiencies and monitor our usage closely to minimize waste. Mississippi Market is enrolled in both the B3 Benchmarking and Energy Star programs. These programs help us track our energy usage and carbon footprint. Additionally, we are considering the Green Chill program to further reduce refrigerant usage in our stores.

Some green classes for Spring 2014 OMG GMO: What They Are and How to Avoid Them! (L) Learn the concerns and potential benefits of genetic modification and how to avoid GM ingredients in your foods.

Thursday, April 10 - West 7th store

6:00-7:00 pm Free (please register in advance)

Liz McMann, Mississippi Market Consumer Affairs Manager

Compost and Soil Preparation for Organic Gardening (L) This class will take you from simple basics to more sophisticated methods that will keep your waste stream local while adding quality fertilizer to your yard and garden.

People in apartments can compost too. So, join us and then, let it rot!

Saturday, May 17 - West 7th store

10:00 am-12:00 pm $18/$15 members

Nilgun Tuna, Ramsey County Master Gardener

Organic Lawn Care (L) Have an attractive lawn that is safe for pets, kids, and the environment, with less work and expense. Organic lawn care is sustainable and easier than you can imagine!

Sunday, May 18 - West 7th store

10:00 am-12:00 pm $18/$15 members

Nilgun Tuna, Ramsey County Master Gardener

Partnering with Neighborhood Forest, we will be donating free trees to the children at Jackson Elementary this April. Neighborhood Forest is a local organization that gives free trees to schoolchildren every Earth Day. Founded in 2010, the organization gives away saplings (6-12 inches in size) at area primary schools through sponsorships from green businesses and individuals.

Since its founding, Neighborhood Forest has enrolled 15 schools and 5000 children to plant over 2500 trees in Twin Cities’ neighborhoods. This year, the organization plans to give away more than 2,000 trees and is expanding to their first out-of-state school in northern Illinois.

The goal is to reach 100 schools and plant 10,000 trees by 2015 and, eventually, expand nationally and internationally.

Mississippi Market has partnered with Neighborhood Forest this year to give free trees to local schools along with other organizations, including Linden Hills Co-op, Peace Coffee, Birchwood Cafe, The Wedge, Seward Community Co-op, Eastside Co-op, Chinook Book, Hampden Park Co-op, and Do Good Diapers.

To learn more about Neighborhood Forest’s free tree program, please visit www.neighborhoodforest.org.

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C A R N I V A L

O F

C L A S S E S

April-May 2014 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.

Plan Your Organic Vegetable Garden (L) Includes seed selection, timetable and instructions for starting seeds, soil test and amendments, mulching, season extension methods, and pest and disease controls.

Saturday, April 5 - West 7th store 10:00-11:30 pm $20/$18 members Nilgun Tuna, Ramsey County Master Gardener

Southeast Asian Flavors (DT) Discover the distinct flavors of Southeast Asia. Menu includes: Malaysian coconut soup, Thai chicken salad, Singapore spicy noodles and Southeast Asian stir-fry.

Sunday, April 6 - West 7th store 1:00-3:00 pm $20/$17 members Kelly Smeltzer, Urban Relish

Eating Clean 101 (L) We’ll focus on simple and easy changes and substitutions for all of your favorite recipes to make them healthy and “clean”.

Tuesday, April 8 - West 7th store 6:00-7:30 pm $20/$17 members Kari Schmitz, CHHC

OMG GMO: What They Are and How to Avoid Them! (L) Learn the concerns and potential benefits of genetic modification and how to avoid GM ingredients in your foods.

Thursday, April 10 - West 7th store 6:00-7:00 pm Free (please register in advance)

Gluten Free Weekend Brunch (DT) We’ll make pear sesame coffee cake, savory bread pudding, green salad with zesty dressing and oven roasted potatoes.

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Saturday, April 12 - West 7th store 9:30-11:30 pm $44/$39 members Susan Patterson

Preventing & Treating Sports Injuries (L) Chiropractic care and traditional Chinese Medicine excel at getting athletes of all levels back into action. We’ll discuss both views.

Saturday, April 12 - West 7th store 2:00-4:00 pm $8/$5 members Dr. Virginia Kampmeier, D.C. and Paul Magee, L.Ac.

Meringue Mushrooms for Spring (DT) Bake mushrooms made from meringue, chocolate, and sprinkled with cocoa powder.

Children 5+ are welcome as participants.

Sunday, April 13 - West 7th store 1:00-4:00 pm $25/$23 members Jan Grover

Kids Class: Build a Sprouting Garden (H) In this two-session class, we will make pots out of clay, paint them, and then plant seeds. Intended for children ages 7-12.

Tuesday, April 15 & Tuesday, April 22 - West 7th store 6:00-7:30 pm $40/$37 members Kenzie Tenter-Fox

Kombucha 101: The Divine Tea (DT) This class offers tastes of many variations of kombucha and instruction on how to make it. Class fee includes a starter culture.

Wednesday, April 16 - West 7th 6:30-8:00 pm $34/$30 members Barb Bredesen

Cooking with Fermented Miso (DT) Miso offers a variety of enzymes and bacteria friendly to the digestive system. Gabriele will prepare miso soup and other dishes.

Thursday, April 17 - West 7th store 6:00-8:00 pm $30/$25 members Gabriele Kushi, BFA, MEA, CHC, AADP

Backyard Mushroom Basics (H) Growing your own gourmet mushrooms can be easy and nearly maintenance free. Each participant will inoculate their own oyster

L = Lecture DT = Demo and Tasting D = Demo H = Hands On

mushroom log to take home.

Saturday, April 19 - West 7th store 10:30 am-12:00 pm $36/$33 members Jeremy McAdams, Cherry Tree House Mushrooms

Cooking with Whole Grains (DT) From amaranth to barley to quinoa and more, grains add texture, taste and nutrition. Learn about the health benefits of each grain, how to cook them and recipes for each.

Wednesday, April 23 - West 7th store 6:00-8:00 pm $20/$17 members Kelly Smeltzer, Urban Relish

Balanced Foods for Balanced Moods (L) Learn about the food-mood connection, the biochemical connection to cravings, and how intestinal health affects moods.

Thursday, April 24 - West 7th store 5:00-7:00 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

An Evening with Cheese Nerds (DT) You’ll taste over ten of our favorite cheeses produced in WI, IA, and MN. There will be plenty to learn and discuss as we get to know some of the best of the Midwest.

Friday, April 25 - West 7th store 7:00-8:00 pm $18/$15 members Kevin Lewsader & Brent Ebensperger, Mississippi Market cheese buyers

Super Foods: Beans, Blueberries & Broccoli (DT) We will take an in-depth look at beans, blueberries and broccoli, including research for each food and a variety of preparations— including classic and innovative dishes.

Saturday, April 26 - West 7th store 10:00 am-12:00 pm $25/$22 members Matt Deutsch

Healthy Korean Cuisine: Bibimbap (DT) We’ll make authentic Korean “Bibimbap,” a tasty rice dish topped with fresh vegetables, seasoned beef, a fried egg, and red chili pepper paste. We’ll discuss variations, Korean cooking secrets, and more.

Saturday, April 26 - West 7th 2:00-4:00 pm $35/$30 members Sungdae Suh & Christina Kim

The Pollinator Friendly Garden (L) Bees and other pollinators are on the decline, with serious consequences to our ecosystem. Find out why, and learn simple things every gardener can do to help.

Sunday, April 27 - West 7th store 10:00-11:30 pm $20/$18 members Nilgun Tuna, Ramsey County Master Gardener

Natural Adrenal Health (L) Learn how your adrenal system is related to stress, food cravings, and weight. We will discuss diet, nutrients and lifestyle changes that can optimize your adrenal health.

Sunday, April 27 - West 7th store 3:00-4:00 pm $10/$5 members Sara Jean Barrett, N.D.

Pressure-Cooking for Spring (H) These spring delights are faster, more colorful, and more nutritious made in a pressure cooker. We’ll cook up citrus-carrot soup, spring greens soup, and a potatochickpea salad. If you have a pressure cooker, please bring it. Children ages 6+ are welcome as participants.

Sunday, May 4 - West 7th store 1:00-4:00 pm $27/$25 members Jan Grover

The Fit Classroom (L) Learn how to use nutrition and exercise to improve student achievement. This class is for all but especially helpful for ADHD/ADD students and adults. Observe exercises that can be used in the classroom. Learn about advocacy and get ideas for how to include exercise and nutrition in IEP and 504 plans.

Tuesday, May 6 - West 7th store 6:00-7:30 pm $15/$12 members Melissa Malen, Ph.D., C.P.T. and Walker Lee Ashley, C.P.T.

Rotisserie Chicken 5 Ways (DT)

Bento: The Japanese Lunch Box (DT)

The co-op deli offers a great rotisserie chicken. Learn to take the chicken apart, make stock from the bones, and prepare five simple meals that take only minutes!

Saturday, May 10 - West 7th store 10:00 am -12:00 pm $28/$25 members Matt Deutsch

Beautiful, healthful and tasty, Bento is a Japanese lunch box with rice, protein and fresh vegetables. Learn the tips and tricks and then practice making rice balls to create your own Bento box!

Saturday, May 17 - West 7th store 2:00-4:00 pm $30/$25 members Kimiko Molasky

The 21-Day Ayurveda Spring Cleanse (DT) Spring is an ideal time for a gentle Ayurvedic cleanse. We will make a delicious batch of kitchari, a detox soup and Ayurveda tea. Full 21-day instructions are provided.

Saturday, May 10 - West 7th store 3:00-5:00 pm $32/$28 members Nora Beckjord

Yes You Can! Canning Basics (D)

Get to Know Your Greens! (DT)

Nutrition for Peak Performance (L)

From kale and spinach to Swiss chard and mustard greens, each one of these healthy greens brings a different texture and flavor to the table and a boost your immune system. Learn how to prepare each.

Tuesday, May 13 - West 7th store 6:00-8:00 pm $20/$17 members Mary Jo Rasmussen, Urban Relish

This class will provide you the nutritional foundation to reach your peak performance goals. Learn the importance of eating quality proteins and fats and their impact on performance.

Thursday, May 22 - West 7th store 5:00-7:00 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

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.

Wednesday, May 21 - West 7th store 6:00-8:00 pm $15/$12 members Liz McMann, Master Food Preserver

Kids Class: Build a Mini Garden! (H) First we will learn about seeds and gardens, and then we’ll decorate our own pot and plant a mini garden to take home! This class is intended for kids ages 4-6. Please bring an apron or smock. Price includes materials.

Thursday, May 15 - West 7th store 5:00-6:00 pm $23/$20 members Kenzie Tenter-Fox

Kids Class: Salty Art! (H)

Compost and Soil Preparation for Organic Gardening (L)

Dress Your Spring Salad with Style! (DT)

Keep your waste stream local while adding quality fertilizer to yard and garden. People in apartments can compost too.

Saturday, May 17 - West 7th store 10:00 am-12:00 pm $20/$18 members Nilgun Tuna, Ramsey County Master Gardener

Using salt, we’ll make some gorgeous art and more! This class is intended for kids ages 4-6. Please bring an apron or smock.

Price includes materials.

Tuesday, May 27 - West 7th store 5:00-6:00 pm $18/$15 members Kenzie Tenter-Fox

We will learn about three basic types of dressings. Then we’ll make a dozen dressings and brainstorm your own variations. We will also cover the basics of choosing ingredients.

Saturday, May 31 - West 7th store 10:00 am-12:00 pm $26/$23 members Matt Deutsch

Clever with Coconuts (DT) Eating for Heart & Hormone Health (L)

Organic Lawn Care (L)

Learn about the relationship between heart and hormone health, and how to use food as medicine to achieve cardiovascular health and hormone balance.

Thursday, May 8 - West 7th store 6:00-8:00 pm $12/$7 members Dr. Crystalin Montgomery L.Ac., N.D.

Have an attractive lawn that is safe for pets, kids, and the environment. Organic lawn care is sustainable, easy and affordable!

Sunday, May 18 - West 7th store 10:00 am-12:00 pm $20/$18 members Nilgun Tuna, Ramsey County Master Gardener

In this class we will explore everything coconut! Menu: Coconut ceviche, coconut crème pie, coconut carrot soup, coconut milk, and a delicious green coconut smoothie! This class is raw and vegan.

Saturday, May 31 - West 7th store 2:00-4:00 pm $34/$30 members Alexandra Glad

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News and Announcements Holiday Hours Easter, April 20 Regular hours Memorial Day, May 26 Regular hours

We’ll be partnering with the Friends of the St. Paul Library again this year to sponsor their Eating, Reading & Living Well series.

The series focuses on topics such as eating local, sustainable agriculture, gardening, and cooking, and highlights local cookbook authors.

Chinook Book mobile coupons Did you know that you can get discounts on your favorite natural and organic grocery products at Mississippi Market when you use your Chinook Book app at checkout? It’s true! Chinook Book now offers mobile manufacturer coupons free of charge through their iPhone and Android app. Check out all of the awesome deals in the app’s Grocery Products section and enjoy discounts on Barbara’s Bakery, Numi Tea, Lundberg rice, and more! And the best part? The offers automatically renew every two months, so there is always something new to discover.

Download the free Chinook Book app at www.chinookbook.net/mobile to get the offer.

the freshest, natural ingredients in all of our recipes to create party platters, salads, entrees and desserts for your get-togethers.

You can pick up a catering menu in the deli at both stores and find it online at www.msmarket.coop/products/catering.

Have a special request? Talk with our deli staff—in many instances we are able to accommodate special requests. We just ask that you place your order two days in advance to give us time to prepare your order especially for you.

Planning a party, but not sure which foods would be best to serve? Talk with our professional deli staff! Cooking for large numbers of people is our specialty and we can make recommendations to help get your planning underway.

Convenient and healthful, our catering service offers salads, soups, quiche, lasagna, specialty platters such as fresh fruit, cheese and cut vegetables, and desserts.

Call 651-310-9499 to discuss our catering options and to place orders for your party.

LIME Program Update

Catering for Graduation parties Our catering service can help you in your party planning. The chefs in our deli use 10

In February, Mississippi Market Co-op launched the Limited Income Membership Entry or “LIME” program. This program allows people enrolled in qualifying assistance programs to become a member with a $12 down payment—the rest of their equity will be paid over time by their patronage refunds. Also, people enrolled in the LIME program receive 10% off of their groceries each time they shop. We are excited to offer the benefits of co-op member-ownership to folks who may not otherwise be able to afford it. In February, 158 people signed up for LIME and 55 of them are new member-owners!

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: Actual discount given:

D I O V

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

Valid through May 31, 2014. Not applicable to special orders or gift card purchases.

Actual discount given:

D I O V

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

Valid through May 31, 2014. Not applicable to special orders or gift card purchases.

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

Upcoming dates: April 9 May 14

612 Selby Ave Tuesday-Friday 7-3 Saturday Sunday 8-3 Closed Monday

quality baked goods made in house with local ingredients and Serving Intelligentsia Coffee

Honey Bunnies!

Don’t miss out...

Order yours today 534 Selby Avenue, St. Paul 651-221-1057 Mon – Fri Saturday

6:30 am – 6:30 pm 6:30 am – 5:00 pm

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 Nabeel Ahmed Julia Burgess Sara Kujawski Aleksey Kulichenko 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?

• April 22, 6:30 pm, Selby Community Room • May 27, 6:30 pm, Selby Community Room.

Please e-mail your name, member number and new address to: info@ msmarket.coop

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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

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General Manager Gail Graham Editor Kari Binning Assistant Editor Liz McMann Newsletter Design Triangle Park Creative Printing Greenhaven Printing

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INDIVIDUAL SESSIONS SMALL GROUP WORK

What Are You Going Through?

Gestalt Work helps you explore your life jerry story and your present rothstein experience. In the process, you will develop a toolkit of observational and 265 Oneida St. your goals.

265 Oneida thinking methods; clarify your core principles; and St. define

jerry rothstein

Jerry rothstein

Suite 203 Suite 203

265 Oneida Street, Suite 203 •Minnesota St. Paul, Minnesota 55102 St. Paul, 55102 Paul, Minnesota 55102 • gestaltwork28@gmail.com • gestaltwork.org 651.587.8859St.

651.587.8859 651.587.8859 gestaltwork28@gmail.com gestaltwork28@gmail.com www.gestaltwork.org www.gestaltwork.org

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