April-May 2015

Market Medley Mississippi Market Member Newsletter April-May 2015 Vol. 40 No. 2

W

hen you bring your own bag to the co-op, everyone wins!

You save us a bag, we save a tree and you save money! For the past 10 years, we’ve given out five-cent bag credits for each reusable shopping bag, image credit: United States Mint image and for those who wish to donate that five cents, we created our Eco-Stamp program. This program collects these bag credits and donates them to a different organization each month—and they really add up! Back in April 2006 when we first started the Eco Stamp program, shoppers received actual little paper stamps that they could redeem for cash or put into a donation jar. Cashiers even had to count them by hand to find out how much to donate (usually about 16,000 stamps)!

Gone are the days of these tiny paper stamps, and with them the relevance of the name for our program. As a result, we have decided to make a few changes—positive changes! Beginning in April 2015, our Eco-Stamp program will become Positive Change to reflect the bag credits and donations, as well as to give a nod to our mission statement: to create positive change in the community by influencing the production, distribution, and

enjoyment of food. Plus, we’re raising the stakes, literally, by increasing each bag credit to be worth 10 cents instead of five. With these changes, we’ll need your help in creating the most positive change in our communities; we’ll be asking each shopper to round up their purchases to the next dollar amount to donate to our Positive Change recipient of the month. It may just be a few cents or spare change, but the impact on our community is astounding.

In April our Positive Change recipient is the University of Minnesota Bee Lab. Run by MacArthur Fellow and Distinguished McKnight Professor Dr. Marla Spivak, the Bee Lab’s goal is to research and promote the health of bee pollinators. Their research includes breeding better bees, discovering bees’ natural defenses, improving conservation and management of pollinators, reducing pesticide use, and sharing research with beekeepers. Positive Change donations will benefit this research and promote the importance of pollinators in our food system.

In May our Positive Change recipient is Minnesota Food Association (MFA) Big River Farm. MFA provides a full range of educational programming about organic agriculture to beginning farmers and to all members of the community interested in learning more. Their land-based farmer training program specifically focuses on serving immigrant and minority farmers who are typically underrepresented in the organic farming community. Positive Change donations will go towards building greenhouse and high tunnel structures to promote season-extending practices and for use as educational facilities.

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General Manager’s Report

Cooperatives in Cuba: a truly people-centered economy Gail Graham, General Manager

President Obama’s December announcement of U.S. interest in rapprochement with Cuba has put that small country in the spotlight. By sheer coincidence, two of us from Mississippi Market have been to Cuba in recent months.

Tracy Sides, a board member, (see her article on page 3) went in January with a delegation from Minneapolis. In February, I participated in a study tour of Cuban Cooperatives sponsored by St. Mary’s University’s Cooperative Management Education Program, offered through The Sobey School of Business (Halifax, Nova Scotia).

It was, as you can imagine, fascinating. The tour brought together a group of cooperators from the U.S., Canada, Belgium and Poland.

At every visit, the co-op leadership was there to greet us, answer questions, share their history, show us around, and offer us the inevitable, deliciously sweetened demitasse cup of espresso.

In addition to touring agricultural and workerowned cooperatives, we had stimulating presentations and engaging dialogue on the history and development of the cooperative model in Cuba, the social role co-ops play, and the efforts to develop support for the new, growing cooperative sector.

Cuba is immersed in the transformative process of updating their economic model by rethinking the economic relationship between state, society and the individual. In 2011, with the passing of “Los Lineamientos”, the sweeping guidelines for economic and social policy, the state loosened restrictions on private enterprise and gave advantageous treatment to cooperatives.

Until these changes, Cuba’s cooperative experience had been primarily agricultural.

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Now the state has begun to create workerowned cooperatives in a number of sectors, including construction, transportation, and tourism. Presently there are approximately 345 non-farm co-ops and 447 are awaiting approval or are under study.

It was truly inspiring to see the pride of ownership that the cooperators we met had in their work. At every visit, the co-op leadership was there to greet us, answer questions, share their history, show us around, and offer us the inevitable, deliciously sweetened demitasse cup of espresso.

Success for the cooperative model in Cuba is not a given. In the non-farm sector, worker-owned co-ops are new—most of them were created less than 2 years ago. There is recognition that these new enterprises will need new styles of management, technical assistance, education to develop appropriate business skills, and access to cooperative capital. Equally important, especially because they were created “top down”, they will need to pay attention to developing a workforce that embraces the cooperative principles.

I came away from Cuba inspired by the passion I saw for how co-ops can improve the lives of working people, within a context of social purpose, without sacrificing environmental responsibility. There is a stated belief that cooperatives empower the individual, and that by developing a strong cooperative sector, Cuba can provide an example of a truly people-centered economy.

I feel heartened by the dedication of the people in Cuba, and optimistic that, with help from cooperatives around the world, the cooperative experiment in Cuba will be instrumental in creating positive change in a new way.

Board of Directors Report

Reflections from a Food Sovereignty Tour in Cuba Tracy Sides, Board member

A Twin Cities delegation of urban farmers, food educators, writers, healthfulfood advocates, and local government representatives spent nine days during January 2015 on a food sovereignty tour in Cuba, an island nation of 11 million people only 90 miles south of Key West, Fla. On our tour, which was arranged by Food First and Amistur, we interacted with government officials, farmer cooperative leaders, urban farmers, average people, and tourists.

(We went through “good” neighborhoods and “bad” neighborhoods. We walked the Malecón, Havana’s popular boardwalk by the sea. We visited with world-renowned urban organic farms and rural tobacco- and food-production projects in the beautiful province of Pinar del Río.) We certainly didn’t experience all of Cuba’s beauties or all of her blemishes, but we saw many examples of both. And, the people we visited openly shared and discussed these with us.

Despite the rich complexity of the situation in Cuba, several aspects of our travels made a strong impression because these were observed so consistently.

AGRICULTURE IN CUBA FEEDS PEOPLE The prime directive of agriculture in Cuba is to produce healthful food for people using growing methods that not only avoid harm to the environment, but also regenerate the soil so it can continue producing more food. “Agroecology” is the norm for Cuban agriculture. High inputs of pesticides, fertilizers and herbicides to grow crops are the exception. We heard and observed this goal and its related practices from the Ministry of Agriculture to provincial research laboratories to farmers and to the land itself.

COMMUNICATION NETWORKS ARE ROBUST Our delegation came away with the general impression of Cuban people as extremely innovative, highly educated, open and resilient.

These shared assets appear to be further amplified by strong communication networks.

For example, hundreds of neighborhood groups routinely communicate and work with

Worker-owned co-ops are new in Cuba. This man is part of a worker-owned sewing co-op.

photo credit: Gail Graham

one another and the municipal governments.

In the farming and food arena, robust and integrated communication mechanisms were essential for the systematic transformation of agriculture. Following the collapse of the Socialist Bloc in the early 1990s, these continue to be leveraged for sharing knowledge and skills among farmers, cooperative leaders, INIFAT (Instituto de Investigaciones Fundamentales en Agricultura Tropical), Ministry of Agriculture and national farmer organizations such as ANAP (Asociatíon Nacional de Agricultores Pequeños).

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West 7th Street Store Annual Plant Sale

By Teresa Connor & Sue Michel, Plant Sale Coordinators

Sale Dates: Thursday, April 30 through Monday, June 1 Sale Hours: 8 a.m.–8 p.m. daily

Our annual plant sale offers an impressive selection of Minnesota’s native plants, hardy perennials, specialty annuals and heirloom veggies. We feature three local growers who have demonstrated a strong commitment to earthfriendly 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, provides the bulk of our organic veggie and herb starters.

The sale opens Thursday, April 30, with Minnesota native plants, cooltolerant potting annuals, cold-crop veggies, hardy herbs, and fruiting gallons. The full line of perennials, tomatoes, peppers, tender veggies, herbs and annuals arrive during the second week of the sale. The sale is open daily from 8 a.m. to 8 p.m., weather permitting, in our hoop house (in the parking lot) and on the patio.

The plant sale boasts an awesome variety of conventional and organic tomato varieties. We feature coolweather/short-season heirloom tomatoes such as Moskovich, Nygous, MegaByte, Window Box Roma, and Indigo Rose. We have tomatoes in hanging baskets and patio pots. For pepper lovers, we have a sizzling selection including Mucho Nacho, Jalepeno El Jefe, Ghost Peppers, Cheyenne, Pepperoncini and Garden Salsa. We have also increased our selection of ornamental, annual 4

patio pots, along with offering new varieties of spectacular annuals for potting and accent gardening.

For those gardeners who like to start from scratch, both stores stock the essentials, beginning with seeds. High Mowing, Prairie Road Organic Seed, and Seed Savers Exchange all offer organic and heirloom seeds. Prairie Road Organic Seeds are only available at the West 7th store. Both stores have potting soil, organic soil amendments and worm castings. Don’t forget to look indoors for gardening essentials such as gardening books, pots, tools, gloves and composting buckets.

Whether you are a sage gardener or digging up ground for the first time, there is something at the West 7th Street store’s Plant Sale for you.

Looking to grow your gardening skills? Check out our class listings on pages 8–9.

Bee Cooperative

By Krysta Tanico, Education & Events Specialist

Did you know that over 75 percent of our fruits and vegetables are created with help from bats, bees, and other insects? We’re celebrating these important, little creatures at our Pollinator Party on Saturday, April 25 from 11 a.m. to 3 p.m. at our Selby-Dale location.

Meet special guests from Ames Honey Farm, Honeyglow Candles, the University of Minnesota Bee Squad, Peace Coffee and more. Plus, we’ll have a visit from the Equal Exchange banana team, prize drawings, tasty treats in our deli (including our

delicious honey mieland honey-lavender scones) and other surprises, too!

April 25TH @ Selby

Look for t-shirts, merchandise and special sales on pollinator-related products.

April 25, 11 a.m.–3 p.m. | Selby store

Stop by the U of M Bee Squad’s table to learn more about pollinators and what we can do to help these researchers in their work toward bringing back a beefriendly world. And, for the month of April, when you shop at the co-op, you can round up your purchases to benefit the research work of the U of M Bee Lab though our Positive Change program!

Pollination occurs when pollen is moved within flowers or carried from flower to flower by pollinators.

In the United States,

pollination Examples include but are not limited to…

by honey bees, native bees, and other insects produces

$40 billion

worth of products annually.

beetles

hummingbirds bees

bats

butterflies & moths

Foods and beverages produced with the help of pollinators include: apples, blueberries, chocolate, coffee, melons, peaches, potatoes, pumpkins, vanilla, almonds, and tequila. source North American Pollinator Protection Campaign: pollinator.org, American Beekeeping Federation: abfnet.com, Control of Pittsburgh

bee fact:

60 pounds of honey produces

1of beeswax pound 5

LA PERLA TORTILLAS:

A Mexican tradition made local

I

n the early 1990s, Jose and Noemi Payan settled in Minneapolis and took a giant risk by starting their own tortilla business. At the time, Jose had noticed that fresh tortillas didn’t exist in the Twin Cities. In Morelos, Mexico, where Jose is from, a “meal wasn’t a meal without a tortilla.” The Payans were determined to introduce fresh, homemade corn tortillas to our area.

It took three and a half years for them to open La Perla Tortilleria in the Mercado on Lake Street, where they sold homemade tortillas, tostados, and tortilla chips. Their tortilleria quickly took off and they realized that in order to keep up with demand they would need to open a “real” tortilla factory.

In 2002, they opened their first factory in St. Paul’s east side. With this, they increased their production, but demand increased as well. Soon the Payans were looking to build a bigger factory to give them space to make fresh tortillas for grocery stores and restaurants.

In 2006, the Payan family opened the Tortilla Factory in Minneapolis, giving them 50,000 square feet of space for production and management.

To this day, Jose and Noemi remain involved in the day-to-day of the business. Five of their six children also work in the business—running the factory, overseeing marketing, managing the Tortilleria, and handling the bookkeeping.

Photos by Amanda Davies

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It’s this type of local, family business with which Mississippi Market is proud to work. By offering products like La Perla fresh tortillas and tortilla chips, we know that we are supporting the hard work of people in our community whose passion for good food is just as strong as ours.

Spicy nachos ingredients 1 bag La Perla tortilla chips | Beaver Creek pork chorizo | ½ can organic black beans, drained & rinsed ¼ cup Snappy Dog or Salsa Lisa salsa | Fancy Brand cheddar cheese, shredded | Chippewa Valley habañero jack cheese, shredded | Organic Valley sour cream (optional) preparation Arrange the tortilla chips on Generously distribute the one or two rimmed baking shredded cheeses over the sheets in a single layer. chips, chorizo and beans.

Heat a skillet over medium heat. Add bitesized pieces of chorizo.

Cook chorizo until browned and thoroughly cooked.

Drain any fat off with a slotted spoon. Sprinkle the chorizo over the chips.

Stir together black beans with salsa and spoon over chips.

Broil the nachos for just a few minutes, until cheese is melted and slightly browned (watch these closely to avoid burning!).

Serve nachos immediately with cool sour cream and extra salsa for dipping.

Cooking Tip: You can prepare a singleserving of these nachos in a toaster oven!

Black Bean & Tofu Tacos ingredients (serves 8) 1 14oz. package House Brand extra-firm tofu, drained 1 ½ tsp. chili powder | ½ tsp. dried oregano ½ tsp. ground cumin | ½ tsp. ground coriander ½ tsp. salt | 1 Tbsp. cooking oil |3 cloves garlic, minced 1 onion, chopped | 1 15oz. can Our Family black beans, drained and rinsed | 12 La Perla corn tortillas, warmed 2 cups organic romaine hearts, shredded | 1 tomato, chopped | 1 cup Rochdale shredded cheddar cheese preparation Combine tofu, chili powder, oregano, cumin, coriander, and salt into a bowl and mash together with a fork. Set aside.

Heat oil in a large skillet over medium heat, add garlic and half of the chopped onions and cook until fragrant, about 2 minutes.

until most of the moisture has evaporated, about 10–12 minutes.

Add beans and remaining onions, stir well and cook until heated through, about 2 minutes.

Spoon tofu and beans into tortillas; top with lettuce, tomatoes, and cheese and serve.

Add tofu mixture and cook, stirring occasionally, 7

C A R N I V A L

O F

C L A S S E S

February - March 2015

L = Lecture DT = Demo and Tasting 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.

Chinese-Style Tomato Soup with Handmade Noodles (H)

The ingredients for this dish are easy to find for all seasons. The broth is made with tomato and stir-fried ground turkey or pork. Students will roll and cut handmade soup noodles. Everyone will leave with a full stomach.

Tuesday, April 7 West 7th store 6–8 p.m. $35/$30 members Yuan and Lloyd Dalton

Food for Thought: Eating to Balance Blood Sugar (L)

Learn about the impact of eating habits and food choices on blood sugar and how that can dramatically impact our overall health.

We’ll cover different concepts regarding food and ways to eat to balance blood sugar, reduce inflammation, and manage stress.

Thursday, April 9 West 7th store 6-8 p.m. $20/$15 members Martha DeSante, DC, CYT

Culinary Boot Camp: Pasta and Pasta Sauces (H)

Culinary Boot Camp is designed to get students cooking healthful, fun and satisfying meals. Learn about pasta shapes, cooking techniques and then roll out your own. Then we’ll focus on three sauces: carbonara, pesto, and vodka sauce and finish lunch with a classic tiramisu.

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

Planning and Planting Your Garden with Pollinators in Mind (L)

Learn about our local pollinators and what you can do to help provide habitat and nourishment to help them thrive.

We will address planting lists, cultural practices and garden planning.

Sunday, April 12 West 7th store 10 a.m.–12 p.m. $19/$16 members Matt Deutsch

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The Value of Green Leafy Vegetables (DT)

Beautiful green leafy vegetables provide us with calcium, phytoestrogens, vitamins, and minerals. Learn about the nutritional and longevity value of greens and how to incorporate them in great-tasting recipes.

Tuesday, April 14 West 7th store 6–8 p.m. $35/$30 members Gabriele Kushi, BFA, MEA, CHC, AADP

Kids’ Class: Make a Mini Garden! (ages 4–8) (H)

We’ll create our own mini garden to take home! First, learn about seeds and gardens, and then plant your own potted “garden” and decorate them yourself!

Class price includes cost of materials.

This class is intended for kids ages 4–8.

Wednesday, April 15 West 7th store 5–6 p.m. $18/$15 members Kenzie Tenter-Fox

Nutritional Solutions for Osteoporosis (L)

Real food provides the foundation for healthy bones. Protein builds collagen, healthful fats make the bone mesh, and a variety of fruits and vegetables provide vitamins and minerals—all required for healthy bones. RNs are able to earn 2.4 CEUs by taking this class.

Thursday, April 16 West 7th store 6–8 p.m. $30/$25 members Nutrition Educator from Nutritional Weight and Wellness

Backyard Mushroom Basics (H)

Growing your own gourmet mushrooms can be easy. Learn what mycelium is and how to start and care for garden mushrooms and large-diameter mushroom logs. Each participant will inoculate their own oyster mushroom log to take home.

Saturday, April 18 West 7th store 10 a.m.–12 p.m. $34/$31 members Jeremy McAdams, Cherry Tree House Mushrooms

Countertop Fermentation: Spring Vegetables! (DT)

As spring’s beautiful vegetables become available, celebrate by fermenting them to have around all summer! Bring a pint jar and come away with a ferment tailored to your own taste; buy additional produce, and you’re welcome to stay later to start a variety of ferments.

Children 7+ are welcome to participate.

Sunday, April 19 West 7th store 1–4 p.m. $33/$30 members Jan Grover

Making Probiotic Foods (H)

Learn to make your own probiotic foods. Fermented sauerkraut, yogurt, and kombucha, have multiple health benefits, including improving digestion, detoxification, immunity, and mood.

Fermentation is also a delicious way to preserve your backyard garden harvest.

Tuesday, April 21 West 7th store 6:30–8:30 p.m. $18/$14 members Jesse Haas, B.S., CHHC

Make Your Own Eco-Friendly Cleaning Kit (D)

We’ll talk about the harmful chemicals in household cleaning products. Then we’ll show you how easy and economical it is to make your own cleaners. We’ll make an eco-friendly all-purpose cleaner and a scrubbing cleaner for you to take home!

Wednesday, April 22 West 7th store 6–7:30 p.m. $15/$12 members Instructors from Urban Relish

Breathe: A Beginner’s Guide to Mindful Breathing (L)

Refine your understanding of how you breathe and the interrelationship of breath with posture, energy, injury prevention, and stress levels. Learn some new techniques that you can practice any place or time to enhance your vitality.

Thursday, April 23 West 7th store 6–8 p.m. $20/$15 members Martha DeSante, DC, CYT

Vegan Japanese Cooking (DT)

Learn to prepare a vegan Japanese meal by creating wonderful “umami” tastes with kobu seaweed, dried shiitake mushroom and soy sauce. Price of class includes full meal for all participants. This class contains seaweed, potato and soy ingredients.

Friday, April 24 West 7th store 6–8 p.m. $35/$30 members Kimiko Molasky

Spring into Raw (DT)

Join Chef AmyLeo as you peek into the world of raw. On the menu: Creamy Carrot Soup, Marinated Collard Ribbons and Banana-Kiwi Pudding. In addition to learning these recipes, you will walk away with kitchen tips on plant-based eating.

Sunday, April 26 West 7th store 1–3 p.m.

$35/$32 members AmyLeo Barankovich

Little Cakes! Baking FourServing Treats (H)

This class will offer tips on baking small cakes, an opportunity to bake several of them, plus local resources for finding small-cake pans at discount prices. Bring an apron and some spring flowers to decorate our cakes.

Sunday, May 3 West 7th store 1–4 p.m.

$36/$34 members Jan Grover

Income Taxes and Retirement (L)

This class covers all things retirement.

Topics covered include Social Security, creating and distributing retirement income, and developing tax-advantaged strategies for life after work.

Tuesday, May 5 West 7th store 6–7 p.m.

Free (please register in advance) Nicholas ScottRussell and Mark Ohlmann

Vegetarian Proteins: Tofu, Tempeh and More (DT)

Learn how to make Scrambled Tofu, Tofu and Tempeh Wok Stir-fry with Vegetables, Miso Soup, Tofu Stew, Tofu Cheese, Tofu Fruit Cream, and more.

Wednesday, May 6 West 7th store 6–8 p.m. $35/$30 members Gabriele Kushi, BFA, MEA, CHC, AADP

Cold-Process Soap-Making (DT)

Learn the cold-process method of soap-making. Instruction includes ingredients, recipes, equipment list and how-to instructions. Each student will receive five bars of soap. Bring a container to take home your soap!

Thursday, May 7 West 7th store 6–8 p.m. $30/$25 members John Hanson, Longfellow Soap Company

Culinary Boot Camp: Sauces and Braising (H)

We will focus our time on pantry building and planning great meals around braised meats and vegetables. Please bring your cutting board, chef’s knife and paring knife.

This course will focus on building pan sauces and basic sauce technique for any dish, as well as an introduction to braising.

Saturday, May 9 West 7th store 10 a.m.–1 p.m. $40/$36 members Matt Deutsch

Delightfully Light Recipes (DT)

Spring is the time to start shedding the winter blues or winter weight. Start by lightening up the food you eat. Join Chef AmyLeo as you fall in love with: Nippy Spring Green Salad with Grapefruit Vinaigrette, Lightly Curried “Kielbasa” and New Potatoes, and Carrot-Pecan Pudding with Toasted Nutmeg.

Tuesday, May 12 West 7th store 6–8 p.m.

$35/$32 members AmyLeo Barankovich

Gut Reaction: Restore Digestive Health Through Nutrition (L)

Do you suffer from heartburn, gas, bloating, indigestion, constipation or diarrhea? Do you have an autoimmune disorder, depression or out-of-control cravings? Understand the connection between what you eat and how you feel.

Thursday, May 21 West 7th store 5:30–7:30 p.m. $30/$25 members Nutrition Educator from Nutritional Weight and Wellness

Kids’ Class: Pizza Garden Party! (ages 5–12) (H)

Fantastically Fermented (DT)

Homemade Baby Food (D)

Okonomiyaki: Savory Japanese Pancakes (DT)

We’ll learn about the herbs that make our pizza taste like...well, pizza! We will plant our own potted pizza herb garden and celebrate with some real pizza afterwards!

This class is intended for kids ages 5–12.

Thursday, May 14 West 7th store 6–7:30 p.m.

$28/$25 members Kenzie Tenter-Fox Making your own baby food is simple, money-saving and ensures that you know exactly what is in the food that you feed your kids. Learn to double your efforts by using the same ingredients for dishes that grown-ups enjoy.

Sunday, May 17 West 7th store 1–3 p.m.

$20/$15 members Instructors from Urban Relish

DIY Kombucha (DT)

Fermented foods have been used for thousands of years to bring good health to those that use them. This class offers tastes of many different variations of kombucha and instruction on how to make it. Class fee includes a starter culture.

Tuesday, May 19 West 7th 6–7:30 p.m.

$34/$30 members Barb Bredesen

More than Honey Bees! (L)

Learn about the issues facing beekeepers, honey bees and some of the other bees you will find on your flowers. Also, discover easy ways to support bees with flowers and bee-friendly practices in your yard and garden. Proceeds from this class will be donated to the U of M Bee Lab. Wednesday, May 20 West 7th store 6–7:30 p.m.

$18/$15 members Rebecca Masterman, U of M Bee Squad

Learn easy-to-prepare recipes, using every-day ingredients like tempeh and miso. We will also prepare kimchee— bring your own 8oz. tightly sealed jar so you can bring it home.

Tuesday, May 26 West 7th store 6–8 p.m.

$35/$30 members AmyLeo Barankovich

Okonomiyaki is a healthful Japanese pancake made with cabbage, flour, egg and a variety of other ingredients such as pork. It is perfect to cook at the table top to share with friends and family. Price of class includes full meal. This class contains fish, egg, pork and wheat ingredients.

Wednesday, May 27 West 7th store 6–8 p.m.

$35/$30 members Kimiko Molasky

Know Your Cooking Fats and Oils (DT)

Whether you’re trying to bake without dairy, wondering about the merits of lard vs. butter vs. vegetable shortening, pondering the usefulness of olive oil, or wondering how to get the most bang for your buck on oils, you’ll leave class with a clearer sense of the limits and advantages of different fats and oils.

Thursday, May 28 West 7th store 6–8 p.m.

$26/$24 members Jan Grover

Beat the Sugar Blues (L)

Are you constantly craving sweets and want to understand why? Do you want to gain control without feeling deprived? Learn about the causes of your sugar cravings, practical tools for dealing with them, plus samples and recipes for healthful sweet treats.

Saturday, May 30 West 7th store 1–3 p.m.

$20/$15 members Katy Taylor

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News and Announcements East 7th Street Store Update Things are happening fast in the construction phase of the new store!

At press time, the contractors are putting up the wall, working on the roof and completing the plumbing. Stay up-to-date on the project by visiting msmarket.coop and facebook.com/msmarketcoop.

29th Annual St. Paul Citywide Spring Cleanup East 7th, March 2015

Saturday, April 18 | 9–11:30 a.m.

We are excited to participate in this event by hosting a Cleanup Site for volunteers at Swede Hollow Park (intersection of Greenbrier and Margaret streets, St. Paul). We invite you to participate in the Citywide Spring Cleanup by volunteering a small portion of your time to help clean up our community. As a cleanup volunteer, you will have the joy of working alongside hundreds of other volunteers, businesses and organizations, as we strive to provide a cleaner environment for our community. To participate in this event, simply register at www.stpaul.gov/parks/environment.

Food for Thought: Film and Discussion Series Offered in partnership with Urban Roots, Urban Oasis, WEI, Heavenly Day Café, Mississippi Market and First Lutheran Church, this film series explores the food revolution that is taking place in the Twin Cities. Fee is per person.

To register, visit commed.spps.org or show up and pay at the door.

Fed Up Tuesday, April 7 | 6–8:30 p.m. • one session • $5/person First Lutheran Church, 463 Maria Ave., St. Paul 55106 | Course# 6425SEA Growing Twin Cities Tuesday, April 21 | 6–8:30 p.m. • one session • $5/person First Lutheran Church, 463 Maria Ave., St. Paul 55106 | Course# 6426SEA

2015 Eating, Reading and Living Well series presented by the Friends of the St. Paul Public Library and Mississippi Market The Perennial Plate: Adventures in Sustainable Eating discussion and film screening Tuesday, May 5 | 7 p.m. | Merriam Park Library, 1831 Marshall Ave., St. Paul Join chef and filmmaker Daniel Klein as he discusses his James Beard Award-winning documentary series, The Perennial Plate, and shows clips from some of his favorite episodes.

Twin Cities Chef ’s Table Monday, May 18 | 7 p.m. | St. Anthony Park Library, 2245 Como Ave., St. Paul Minneapolis-based food writer and photographer Stephanie Meyer presents her new book, Twin Cities Chef’s Table, which takes readers inside nearly 50 metro area eateries, featuring mouth-watering recipes from local chefs.

Writings from Plow to Plate: How Nonfiction Writing Shaped the Sustainable Food Movement Thursday, May 28 | 7 p.m. | Merriam Park Library, 1831 Marshall Ave., St. Paul Join University of Minnesota Professor Daniel Philippon as he explores how several nonfiction writers in the U.S. and Europe have shaped the sustainable food movement through their work.

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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 May 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 May 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: April 8 | May 13

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

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

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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, April 28, 6:30 p.m.

Selby Community Room

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

• Tuesday, May 26, 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

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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 Proofreader Sid Korpi/ Proof Positive Graphic Designer Lucas Beck Greenhaven Printing Printing

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INDIVIDUAL SESSIONS SMALL GROUP WORK

What AreYou YouGoing GoingThrough?

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Gestalt Work a learning process your that helps you explore yourpresent life story and your Gestalt Workishelps you explore life jerry story and your rothstein present experience.

In the process you develop develop aatoolkit andand experience.

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265 Oneida Street, Suite 203 •Minnesota St. Paul, Minnesota 55102 Paul, 55102 St. Paul, Minnesota 55102 Jerry rothstein • gestaltwork28@gmail.com 651.587.8859 This spring Gestalt Work is offering an intensive group seminar, • gestaltwork.org “Loss, Grief, Mourning and Regret”. Phone or email for more details.

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