April-May 2013

WEST 7TH PLANT SALE

MAY 2–JUNE 3, 2013 | 8:00 AM - 8:00 PM DAILY | FIND MORE INFORMATION ON PAGE 10

Mississippi Market Member Newsletter

April - May 2013 Vol. 37 No. 2

Happy moms & happy babies

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pring brings new life in so many different forms! Whether coaxing seed starts for the garden or taking extra care planning for a new baby—we hope you’ll look to us as you nurture new life.

“We carry lovely body care products—many that are good for your skin and the earth. Then there’s Alaffia,” says Lauren, our wellness manager. Alaffia and the Alaffia Shea Butter Cooperative were founded in order to trade shea butter, an indigenous African resource. Proceeds are returned to Togo in the form of community projects that reduce hunger and foster gender equality.

EveryDay Shea is an extension of Alaffia SustainableSkin Care and a continuation of the philosophy that Africans can mobilize their natural resources in a sustainable manner to empower their own communities. This is a sustainable avenue for reducing poverty, rather than waiting for outside aid or for corrupt governments to fall.

EveryDay Shea provides a way for health-conscious families in the West to afford clean, petroleum-free body lotion, while at the same time keeping the Alaffia

cooperative members employed in Togo. For mothers-to-be, the Blissful Baby Balm feels great on your growing belly. For babies and up, their shampoo, conditioner, lotions, curl creams and bubble baths contain all-natural ingredients and have mild or no scents. Perfect for new life and even those of us who’ve been around a while!

Using certified organic ingredients designed to nurture, soothe and heal women on their all-important journey of nurturing life, Motherlove was the first herbal personal care and supplement line specifically designed for pregnant and breast-feeding women. Used to soothe the discomforts of pregnancy and breastfeeding, and pamper the body, Motherlove products are also safe and gentle on baby’s skin.

As a major supporter of organic farming and sustainable practices, Motherlove strives to do not only what’s best for mothers and babies, but what’s best for the environment as well. All their packaging is made from recycled materials, they manufacture using wind credits, and none of their products are ever tested on animals and are completely cruelty free.

Photo: Crystal Liepa

General Manager’s Report

Growing forward.

Gail Graham, General Manager

Our mission: Mississippi Market creates positive change in the community by influencing the production, distribution and enjoyment of food.

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Purposeful growth has long been a part of our vision at Mississippi Market. We want to keep meeting the needs of our memberowners and touch the lives of more people by growing our co-op.

In January we asked members to share concerns about growth at a series of member-owner focus groups. In April the Board and I will work to articulate a vision for growth into the future, built on the foundation of our mission. A range of information will be mulled over, including that gathered from the focus groups.

At the focus groups we asked members to share their concerns about growth, to consider what advantages growth offers us, and to share what aspects of the co-op they don’t want to lose sight of as we grow.

A top concern is that we might stretch our financial and human resources too thin. Another is that the pace of growth might be too fast. There was also recognition that if we open a third store it may be challenging to manage the tension of the need for consistency with the need for local autonomy to meet the unique needs of the communities. There was also concern expressed about whether the demographics of the East Side of St. Paul could support a natural foods co-op.

These are all valid concerns, which management and the board also think about. We need to grow thoughtfully, and not at the expense of our values, our service, or our staff.

Members also clearly recognize that

we offer valuable products and services to the community, and that the co-op business model can be a powerful influence.

Potential benefits of expansion, assuming concerns were addressed, included: • More opportunities to educate the community about healthful sustainable food options • More access to healthful foods in underserved areas and potentially more product choices for current members • More positive economic and social influence in the community, including developing new good jobs and more support for local farmers • Increasing membership and spreading the influence of the co-op’s values and the cooperative model • Financial strength through diversity.

And of course, there are important aspects about the co-op that should not be lost in efforts to grow. These include: • Knowledgeable, friendly, staff • High quality products and sustainably raised food from local growers • Community involvement • Good wages and benefits for staff • Commitment to sustainability, education, and the cooperative model • The shopping experience: the friendly, local, personal feeling of our stores • Financial sustainability While the member-owner focus groups allowed us to only hear from a small slice of our membership—we do value what we learned, especially as we evaluate the opportunity to participate in development of a store on East 7th Street.

We want to grow thoughtfully while preserving the financial stability and the heart and soul of our co-op. We want to be positioned for the future and we want to ensure we are meeting our present needs.

Paying attention to sustaining and improving our current locations for our memberowners while we grow is critical. Growth stretches and challenges us, and, I believe, it can help us become better at what we do.

Visit www.msmarket.coop for continued growth updates.

Board of Directors Report

The quest for that elusive, perfect mango Nabeel Ahmed, Board Member

...my fellow board members have lovingly coined a phrase, “what is your mango?”. This question reminds us to return to the source of our passion for good, real food—a thread that ties us together as member-owners of this co-op.

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It could be you…

lecting We’ll be randomly se take an member-owners to ay/June. online survey this M ard from If you receive a postc minutes us, please take a few our secure to follow the link to back survey site. Your feed d improve helps us to grow an ngful ways! our co-op in meani

Those who hail from the Indian Subcontinent like myself, understand the vitality of the great monsoons.

The seasonal rains are the lifeblood of agriculture on the peninsula. The thirst quenching rains are preceded by a long period of parching heat, with temperatures exceeding 120F. Born from the strife and struggle of the extremes of heat and torrential downpours is one of nature’s greatest bounties: The Mango.

Many staples of the Indian diet such as potatoes, tomatoes and, unimaginably, chiles, are not native to the region as is the mango. There is evidence that it has been cultivated in the area for millennia. Mangoes are a remarkably energy dense and nutritious fruit that have hundreds of named cultivars with dramatically varying flavor profiles. The different varieties are appreciated for the complexity of flavor—and are consumed with the same passion—as wine and cheese are in other cultures. The ways of eating a mango are as numerous as its cultivars—raw, pickled, dried, cooked; each technique is meant to highlight a variety’s uniqueness.

As each summer approaches, I dream of the succulent otherworldly taste of a perfectly ripe mango—a taste that, due to a combination of agricultural policy and the demands of commerce—is impossible to find here in America. The mango has gone the way of many species cultivated for mass production today. Since most mangoes bruise easily and have a short shelf life, varieties have been developed to hedge against these anti-commercial properties.

Unfortunately, this selectiveness has led to the loss of flavor; it just doesn’t taste like the heavenly fruit it should.

We all have such memories from our childhoods, perhaps of savoring simple, unadulterated food such as freshly picked corn, apples or berries, foods that just don’t taste the same anymore.

So the perfectly ripe mango has become a powerful personal metaphor.

It is a lens that helps me focus complex issues like biodiversity, GMOs and organic food into something tangible. Having patiently listened to my diatribes on the issue, my fellow board members have lovingly coined a phrase, “what is your mango?” This question reminds us to return to the source of our passion for good, real food—a thread that ties us together as member-owners of this coop.

So I humbly ask you to consider, what’s your mango?

Coffee with the Board Join us the second Saturday of each month to chat over a cup of complimentary coffee. Tell us your ideas for Mississippi Market and learn about what the board is working on to serve you, our member-owners, and the co-op.

West 7th April 14, 10:00-11:00 am Selby May 11, 10:00-11:00 am

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You can find it in bulk!

Local honey

Pepitas

Just spun out of the combs, Homestead Apiaries in SE Minnesota bring us honey in its natural, raw state.

Family owned in St. Paul for 5 generations, Bergin Fruit & Nut Co. provides much of the nuts, seeds and dried fruit in our bulk sections.

Bulk Bonanza!

April 15-22 See how many of your everyday items you can buy in bulk this week!

Bring in your own containers to reduce packaging and enjoy the full bulk shopping experience (kids love this). Don’t forget that you can buy eggs, spices & produce in bulk, too! Look for samples featuring bulk items and helpful recipes throughout the week.

Buying in bulk may conjure up images of 50 pound bags of rice and gallons of maple syrup, but that’s only one way to shop in bulk. The beauty of bulk (unpackaged) shopping is that you can purchase 10 pounds or 2 tablespoons—exactly what you need.

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hose ground cloves you only use in winter? You can buy a quarter teaspoon for your pumpkin pie. Not sure if you’ll like Madagascar pink rice?

Pick up just a cup before committing to more. This style of shopping allows for fresher (and less wasted) food, a smaller grocery bill and much less packaging in our garbage and recycling.

Reducing your food and packaging waste by buying foods in bulk can make a huge impact on your pocketbook.

We’ve seen studies reporting anywhere from 25% to 50% of the food purchased

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in the US is eventually composted or thrown away. Just think how much money we’d save if we used all the food we purchased! And without all those tiny packages to design, manufacture and fill, our suppliers can offer us better costs on bulk foods than packaged foods (and we pass those savings on to you).

Then there’s the packaging itself.

Americans discard 570 million pounds of food packaging each day. By bringing in your own containers for bulk items (bags, jars, buckets, Tupperware, etc.), you avoid much of the waste associated with packaged foods. If you’ve never tried this part of bulk shopping, it’s easy!

Just weigh your container first­— that’s called the “tare” weight. Record that along with the PLU number for the product and fill your container with exactly what you need. No muss, no fuss, no waste.

Madagascar Pink Rice

Dish soap

Fairly traded and certified organic, this exotic and heart healthy rice from Lotus Foods shows the diversity of products you can find in our bulk section.

Based in Minneapolis, Restore the Earth is committed to protecting the environment while meeting your needs. Their dish soap degreases dishes, pots and pans with ease, without the harsh ingredients that irritate sensitive skin.

Madagascar Pink Rice with Cashews and Scallions Ingredients

Going way beyond white rice Since 1995, Lotus Foods has been introducing the United States to exotic handcrafted rice from small farms in remote areas of the world, such as Bhutan, Bangladesh and Madagascar.

Just the names of the rice themselves take you far from the Midwest—Brown Mekong Flower, Forbidden Rice, Volcano rice. Each rice has its own distinctive taste, texture, aroma and nutritional value.

Lotus Foods has a strong commitment to sharing the goodness of sustainable whole grains through the fair trade model. For example, the Madagascar Pink Rice, grown by households of the Koloharena Cooperative of Amparafaravola, is 100% certified organic, 100% certified fair trade and it is an excellent source of manganese, magnesium and

complex carbohydrates. Forbidden Rice, imported from China, is 100% organic and provides the richest nutritional value with higher levels of vitamins, minerals and fiber than any other rice.

It is grown on hundreds of small family farms in the Black Dragon River (Heilongjiang) region of China’s sub-arctic Northeast provinces. You can find these and many other Lotus Foods rices in both of our bulk and packaged grocery sections.

2 cups water 1 Tbsp ghee or coconut oil 1 tsp cumin seeds 1 cup Madagascar Pink Rice ½ cup cashews 1 tsp grated ginger ½ tsp sea salt ½ cup chopped scallions 2 cups water 1 Tbsp ghee or coconut oil 1 tsp cumin seeds 1 cup Madagascar Pink Rice ½ cup cashews 1 tsp grated ginger ½ tsp sea salt ½ cup chopped scallions Preparation Boil water in a tea kettle or pot.

Heat the ghee and cumin seeds in a 4 quart stock pot over medium heat. Fry for 1-2 minutes until they smell fragrant. Add and sauté the rice and cashews for two minutes to coat and flavor the rice and cashews.

Turn off the heat and add boiling water, grated ginger and sea salt. Resume heat.

Cover and simmer 15-20 minutes or until water is absorbed.

Serve garnished with scallions Recipe courtesy of Lotus Foods.

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L O C A L

P R O F I L E

Farm notes from Cedar Summit Farm

tors to show your support for House bill HF338 and Senate bill SF183.

Learn more and find updates at www. cedarsummit.com

Our new look highlights our continued commitment to 100% grass-fed dairy

“We believe grass-fed not only tastes better, but it’s better for the cows, better for you, and better for the environment. To us, that’s the 100% difference! We hope you like our new look and we thank you for continuing to support our mission and our fourth-generation organic family farm!”

— David Minar, farmer and Cedar Summit owner

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Help Cedar Summit Farm There are many rewards to running a 100% grass-fed, organic dairy.

Occasionally, there are challenges. We find ourselves facing one of the biggest challenges in our 87 years of operation.

The CapX2020 power line project might force Cedar Summit Farm to move. The electrical companies are fighting a measure that would pay us and other farmers fair market value for our land and relocation expenses.

Your support will save farms today and in the future, and ensure that small family farms like Cedar Summit can continue as organic and grass-fed for many generations. Contact your legisla-

At Cedar Summit Farm, we’re excited about our new products (raspberry yogurt and half & half) and our brandnew look and logo. We’re also extremely proud to be recently certified by the American Grassfed Association, the only Minnesota farm to achieve the status of meeting their stringent requirements.

As a certified organic farm and Minnesota’s only certified 100% grassfed creamery, we hope our new look helps reinforce our ongoing dedication to creating only the highest-quality and most healthful grass-fed dairy products for you and your family.

Many people ask what the difference is between “organic” and “100% grass-fed”? Cows raised on a certified organic farm are required to be pastured only 120 days a year. But at Cedar Summit Farm, we go beyond USDA Organic requirements to ensure our herd eats perennial grasses every single day.

Our cows never eat grain, a product we believe greatly reduces the health benefits of milk. Even in winter months, all 130 cows roam freely and eat preserved grasses grown on our family farm.

Springtime graduation parties

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raduation—it’s a big day! A time to recognize how far one’s come and look forward to a new world of possibilities. Whether you’re honoring a graduate from high school, college or grad school—coming together to celebrate this achievement can be the high point of the year! Our catering service can help you in your party planning. The chefs in our deli use fresh, natural ingredients in all of our recipes to create party platters, salads, entrées 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 make what you like. 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.

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

Convenient and healthful, here are some of our catering offerings : Salads

Specialty Platters

We offer a great selection of salads— everything from classic potato salad to quinoa tabouli. Call ahead or stop in to see what we have freshly prepared.

Our selections change seasonally and prices vary, but we’re always happy to discuss ideas with you to find the best fit for your party.

TIP: Estimate approximately 1/4 pound of salad per person as a side dish, 1/2 pound per person as an entree

Our trays and platters offer a nice way to please everyone at the party. Our deli puts together beautiful trays of ready-made sandwiches or just the fixings to make your own. Plus, cheese trays featuring local and imported cheeses, vegetable trays, fresh fruit trays and our Mediterranean platters of olives, dolmas, and pita bread served with hummus and tabouli.

TIP: small platters serve 10-15; large platters serve 20-25

Soups Choose from our menu of house-made soups fit for guests of any diet. We offer vegan, vegetarian, meat and seafood recipes. Talk to our deli staff to discuss your options.

Hot Foods Our fabulous hand-made quiche comes in a number of flavors: ham & Swiss, broccoli & cheddar, and salmon.

More options available upon request.

Also, our spinach-mushroom lasagna is always a favorite among vegetarians.

Desserts In baking our cakes, cheesecakes, pies, cookies and bars we use organic flours, free-range eggs and sweeteners such as maple syrup, barley malt, brown rice syrup, unrefined cane sugar and grade A honey. Our carrot cake with cream cheese frosting and our vegan chocolate cake have been customer favorites for years!

TIP: cakes available as sheet cake or cupcakes 7

C A R N I V A L

O F

C L A S S E S

April – May 2013

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

REGISTERING FOR CLASSES

Go Solar! Build a Personal Solar System (L)

Backyard Mushroom Basics (H)

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. Visit www.msmarket.coop for full class descriptions and online registration. Call 651-690-0507 to register by phone.

Discover personal solar. This class will show you the difference between big solar systems on big buildings and solar systems for single individuals. Learn the next step to setup a solar system for your personal needs without mortgaging your house.

Saturday, April 13 - West 7th store 1:00-3:00 pm $30/$28 members Joaquin Thomas and Tyler Tracy, Go Solar!

Growing gourmet mushrooms can be easy and nearly maintenance free. Learn what mycelium is and how to start and care for garden mushrooms. Each participant will inoculate their own oyster mushroom log to take home—which should fruit mushrooms in a matter of months!

Saturday, April 20 - West 7th store 10:30 am-12:00 pm $34/$31 members, includes log Jeremy McAdams, Cherry Tree House Mushrooms, LLC

Eating Well 101 (L) Join Kristin Hamaker, personal chef and real food advocate, for a monthly round-table on the subject of eating well. Whether eating well is a new pursuit or you’re simply in a food rut, this class will stimulate more desirable eating habits. We’ll cover menu planning, seasonal and improvisational cooking, and recipe suggestions. This class is donation only.

Saturday, April 6 - West 7th store 10:00-11:30 am $5 suggested donation Kristin Hamaker, Farm to Fork

Making Healthy Treats with the Whole Family (H) Join us for this family-friendly class focusing on healthy, tasty treats everyone will love.

These snacks are easy to make, delicious and good for you. Learn how to make a smoothie that rivals your favorite from the juice bar, homemade energy bars, kale chips, and chia seed pudding. Kids 10+ and their adults.

Saturday, April 6 - West 7th store 2:00-4:00 pm Adults: $20/$17 members Kids ages 10 and up: $13/$8 members Mary Jo Rasmussen & Kelly Smeltzer

Organic Heirloom Tomatoes from Seed (L) Learn to grow tasty heirloom tomatoes using organic methods, the way they were meant to be grown. Learn to select varieties of seed or seedlings for your needs, how to start your own seeds, prepare soil, plant, mulch, support, harvest and store tomatoes.

Saturday, April 13 - West 7th store 10:00-12:00 pm $18/$15 members Nilgun Tuna, Ramsey County Master Gardener

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20 Minute Baking: Bruncht (DT) Learn to make scones and Dutch babies in only 20 minutes! We’ll make a soft and succulent scone and Dutch babies, which date back to the 1700s—if you have an 8-inch cast-iron skillet, bring it to make your own Dutch baby! After baking, we’ll sit down to enjoy the feast with tea. Children 6+ are very welcome in this class.

Sunday, April 14 - West 7th store 10:00 am-12:00 pm $25/$23 members Jan Grover

Make Your Own Green Cleaning Kit (D) We’ll show you how easy, economical, and fast it is to make your own cleaners with common ingredients. We’ll make an eco-friendly allpurpose cleaner and a scrubbing cleaner for you to take home!

Saturday, April 20 - West 7th store 2:00-4:00 pm $15/$12 members Mary Jo Rasmussen & Kelly Smeltzer

Fit and Forty (L)

Intro to Stir-Fry: Techniques and Tips (DT)

This class is designed for athletes or individuals who want to start a regular exercise routine that are ages 40+. We’ll talk about training and recovery, the importance of proper nutrition and hydration, and we’ll send you home with recipes and ideas for creating a routine that is varied and fun!

Wednesday, April 17 - West 7th store 6:00-8:00 pm $20/$17 members Sonja Ramos, B.S., RYT, RTT, CHHC

This class introduces equipment and techniques for enjoyable stir-frying. Sessions in the series will explore Vegetable & Tofu Stir-Frying, Meat, Fish, & Seafood Stir-Frying, and The Flying Wok: Stir-Frying around the World. Children 6+ welcome.

Sunday, April 21 - West 7th store 1:00-3:00 pm Single Class: $32/$30 members Four Class Series (4/21, 5/19, 6/16, 7/21): $118/$110 members Jan Grover

Foods to Build Happy, Focused Kids (L) Are your children picky eaters? Junk-food lovers? Pop drinkers? Not hungry at meal times, but snack all day? Are mood swings a problem? Replace fast food and processed foods with simple, nutritious food to curb sugar cravings, balance moods, increase energy and focus for school while preventing weight gain.

Thursday, April 18 - West 7th store 5:00-7:00 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

How to Eat for Heart Health (L) Let’s debunk the cholesterol myths and talk about how to really eat for heart health.

In this class we will discuss how dietary cholesterol got such a bad reputation and what the real culprits are when it comes to heart disease. You will learn how to eat for heart heath and specific foods/nutrients that can improve your cholesterol panel.

Tuesday, April 23 - West 7th store 6:00-7:00 pm $10/$5 members Sara Jean Barrett, N.D.

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.

Saturday, April 27 - West 7th store 10:00-12:00 pm $18/$15 members Nilgun Tuna, Ramsey County Master Gardener

Knife Skills and Soup Making (H) Learn how to keep any knife very sharp, try out inexpensive traditional Chinese and Japanese knives, and learn efficient grips and basic knife cuts. You’ll bring home a wide variety of veggies for making a fine spring soup. Bring an apron, your kitchen prep knife, and a covered container.

Sunday, May 5 - West 7th store 1:00-3:00 pm $25/$23 members Jan Grover

Natural Thyroid Health (L) How does sluggish thyroid function affect overall health? Learn what key nutrients are needed for healthy thyroid function.

Discover what you can do to naturally to improve thyroid function and increase energy, mood, and metabolism.

Thursday, May 9 - West 7th store 6:00-7:00 pm $10/$5 members Sara Jean Barrett, N.D.

Build Your Own Rain Barrel (H) An introduction to water conservation and the role of rain barrels. Learn how to install and maintain a rain barrel at home, and then construct your own with guided help.

Leave with a ready to install rain barrel— no experience needed. Price includes cost of rain barrel, thanks to a grant from the Capitol Region Watershed District Saturday, May 11 - West 7th store 10:00 am-12:00 pm $30-$95 based on rain barrel selection Connie Taillon, P.E. Owner of Cedar Hill Natives

Mezze: Mediterranean and Middle Eastern Small Plates (DT) Similar to tapas, mezzes are small plates from around the Mediterranean and Middle East that make great appetizers or meals.

These dishes are easy, tasty and sure to

impress guests. We’ll highlight different dips, eggs and za’tar, baked feta, marinated olives, and tuna and white beans.

Sunday, May 12 - West 7th store 11:00 am-1:00 pm $25/$23 members Mary Jo Rasmussen & Kelly Smeltzer

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 easier than you can imagine!

Sunday, May 12 - West 7th store 2:00-4:00 pm $18/$15 members Nilgun Tuna, Ramsey County Master Gardener

Divine Green Smoothies (DT) Green smoothies are great for us, and they should taste amazing as well. In this class we will explore the many tasty takes and variations on green smoothies.

Tuesday, May 14 - West 7th store 5:30-6:30 pm $26/$21 members Alexandra Glad

Nuts for Granola (DT) Learn to make your own granola so that you know what is in it and so you can save money. Make granola with your own favorite ingredients for a fraction of the cost of gourmet granola. Use your own granola as an ingredient in other recipes as well.

Wednesday, May 15 - West 7th store 6:00-8:00 pm $28/$25 members David S. Cargo, St. Paul Bread Club

Kids Class: Build a Sprouting Garden (H) In this two-session, hands-on class, kids will make and take home their own sprouting garden! We will make our own sprouting pots out of clay in the first session. After firing the pots, we’ll paint them and plant our seeds in the second session. This class is intended for children ages 7-12. Please bring an apron or smock, or wear clothing that can get dirty.

Price includes cost of materials.

Thursday, May 16 & Thursday, May 23 West 7th store 5:00-6:30 pm $50/$45 members Kenzie Tenter-Fox

Mississippi Market Bulk Teas 101 (DT) Learn the basics of our bulk tea selection from bulk herb and tea buyer, Melissa West. We’ll discuss tea varieties and their

health benefits, proper steep times, and accompaniments for each tea.

Saturday, May 18- West 7th store 10:00-11:00 am $5/$3 members Melissa West, Bulk Herb Buyer

Introduction to Stir-Frying: Vegetables and Tofu (DT) Learn how to assess and prep individual vegetables to maximize their tastiness and then apply the techniques to spring veggies.

We’ll tackle Tofu and prepare it in a wide variety of ways for stir-frying, including naked tofu, oven-baked tofu, and shallow-fried tofu. You’ll go home eager to use the fresh spinach, bok choi, and asparagus of spring in your own stir-fries. Children ages 6+ are welcome if accompanied by an adult.

Sunday, May 19 - West 7th store 1:00-3:00 pm $32/$30 members Jan Grover

Canning Basics (D) 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!

Wednesday, May 22 - West 7th store 6:00-8:00 pm $15/$12 members Liz McMann, Master Food Preserver

Eating Well 101 (L) Join Kristin Hamaker, personal chef and real food advocate, for a monthly round-table on the subject of eating well. Whether eating well is a new pursuit or you’re simply in a food rut, this class will stimulate more desirable eating habits. We’ll cover menu planning, seasonal and improvisational cooking, and recipe suggestions. This class is donation only.

Saturday, May 25 - West 7th store 10:00-11:30 am $5 suggested donation Kristin Hamaker, Farm to Fork

Nutrition for Women’s Health (L) We will discuss the impact of food on women’s health, and how it can benefit various female-specific health concerns.

Learn dietary strategies that are both supportive and protective of breast and cervical health, menopause, fertility, menstrual health and PMS. Thursday, May 30 - West 7th store 6:00-8:00 pm $10/$5 members Dr. Crystalin Montgomery L.Ac., N.D.

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News and Announcements Memorial Day – open regular hours

Presented by: The Friends of the St. Paul Public Library Sponsored by: Mississippi Market

“Last Call at the Oasis”

West 7th Plant Sale Thursday, May 2nd - Monday June 3rd Sale Hours: 8:00 am - 8:00 pm daily Mississippi Market’s tradition of offering a large selection of Minnesota native plants, hardy perennials, specialty annuals, and heirloom veggies continues this year. And this year, we’ll be increasing our selection of certified organic veggies!

In keeping with our values, we feature three 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 specializes 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 will be supplying our organic veggie starters.

The sale opens with cool hardy potting annuals, cold crop veggies, hard herbs and hanging baskets. In the second week of the sale, look for Minnesota natives, perennials, tomatoes, peppers, and tender veggies. Did you know our sale boasts over 65 varieties of tomatoes?

New this year, we’ll have an “Herban” Mix 6-pack—a fun selection of essential culinary herbs. Plus we’ll have worm castings, seeds, pots, gloves and tools, too!

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Wednesday, April 10 6 pm Merriam Park Library 1831 Marshall Ave This documentary film sheds light on the vital role water plays in our lives. http://www.lastcallattheoasis.com/

Turn Here, Sweet Corn: Organic Farming Works Wednesday, April 17 7 pm Highland Park Library/ Hillcrest Recreation Center - Village View Room, 7 p.m.

1974 Ford Pkwy Minnesota Book Award finalist, Atina Diffley, returns to the neighborhood where her farm Gardens of Eagan first partnered with Mississippi Market.

In telling her story of working the land, Diffley reminds us that we live in relationships—with the earth, plants and animals, families and communities.

A memoir of making these essential relationships work in the face of challenges from weather to corporate politics, her book is a firsthand history of getting in at the “ground level” of organic farming. http://atinadiffley.com/turn-here-sweet-corn/

Food Writing: Why people read it—and how to do it well!

Wednesday, May 1 6:30 pm Rondo Community Outreach Library 461 North Dale Street Claire Stanford, Managing Editor and Writer at simplegoodandtasty.com will lead us through some of the best food writing around, and also give us an opportunity to practice writing about what we eat. Claire has an MFA in creative writing and a Graduate Minor in Sustainable Agricultural Systems the University of Minnesota. She also teaches Food Writing and Food Blogging at the Loft Literary Center. http://simplegoodandtasty.com/

Minnesota’s Bounty: The Farmers Market Cookbook Wednesday, May 15 7 pm Merriam Park Library 1831 Marshall Ave Join author Beth Dooley and photographer Mette Nielsen as they present their fresh look at our region’s sustainably grown foods, the timeless activity of picking ingredients, and some exciting new ways to prepare them! http://www.upress.umn.edu/bookdivision/books/minnesotaas-bounty

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, 2013. Not applicable to special orders or gift card purchases.

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, 2013. 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 10 May 8

Finely crafted wood products made from trees reclaimed from our woodfromthehood.com

neighborhoods.

Baking a Difference in St. Paul since 1994 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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Board of Directors 651.310.9475 board@msmarket.coop Nabeel Ahmed Julia Burgess Sara Kujawski Aleksey Kulichenko Jon Olson Susan Peak Paquita Poindexter Mia Taney Barb Tretheway 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

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

Market Medley General Manager Gail Graham Editor Kari Binning Assistant Editor Liz McMann Photography Crystal Liepa Newsletter Design Triangle Park Creative Printing Greenhaven Printing 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.

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:

Board Meeting Dates

Moving soon?

• April 23, 6:30 pm, Selby Community Room • May 28, 6:30 pm, Selby Community Room.

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

Open House

NEW STUDENTS

ONE MONTH

May 4, 2013 free yoga!

UNLIMITED

40 $ 50

$

9:00 am mixed levels

NEW CLIENTS

MASSAGE

10:00 am beginners

3 sessions for

11:00 am social hour with snacks

ea.

165 N. Dunlap St. Saint Paul, MN Yoga Classes•Workshops•Massage•Thai Massage Training

www.bigriveryoga.com | 651.644.YOGA (9642) 12

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