August-September 2011

Mississippi Market Member Newsletter

August - September, 2011 Vol. 35 No. 3

Eat Local, America!: Celebrate Local Foods with Your Co-op during the month of August. one of our customer service desks to receive e-newsletters containing recipes, meal ideas, and farmer profiles. Plus you’ll be registered to win an array of prizes.

Eat Local, America! is a great way to explore and enjoy the bounty of local foods grown in our region and support the growers and producers who make this fresh, delicious food possible.

Read more about local food and farms and learn why supporting them is important at www.eatlocalamerica.coop.

Find great recipes and information about in-season produce at www.strongertogether.coop.

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ississippi Market highlights local foods yearround, but in August, at the height of our growing season, we give special attention to the freshest, best, and most delicious local products. Together with food co-ops around the country, we are again hosting Eat Local, America! this month and invite you to enjoy and discover more local foods from our surrounding region.

Mississippi Market defines local as food and products grown, produced or processed within the 5 state area— Minnesota, Wisconsin, Iowa and the Dakotas. You may have seen our new “Discover Local” stickers—these help call attention to all the local products on our shelves. Look for this image throughout our stores to help you find the local items we carry. As always, our staff is happy to answer questions and make recommendations on new and delicious foods to try.

The Eat Local Challenge Try one meal a week, one meal a day, or go all in with 100% of your meals made with local ingredients. Find a local, in-season substitute for your breakfast banana, or re-do a family favorite recipe with local foods. You set your own goal—the point is to recognize and celebrate the joys of fresh-picked flavors while supporting local foods and farms. We’ll help you along the way with recipes, classes, farmer profiles, and samples. Sign up at

Need inspiration?

Chef Daniel Klein of The Perennial Plate will help us kick off the Eat Local Challenge by taking a challenge of his own. We’ll pick the local ingredients; he’ll turn them into something delicious. Come watch and stick around for a Q & A. Thursday, August 4 - West 7th store 6:00-7:30 pm Free, but space is limited. Registration required at www.msmarket.coop/events Chef Daniel Klein and filmmaker Mirra Fine launched the weekly, online documentary The Perennial Plate in 2010.

Season One took place over a calendar year in Minnesota where Klein and Fine released short films about good food every Monday for 52 weeks. In Season Two, Klein and Fine travel across the United States, taking the viewer on a Real Food Road Trip to appreciate and understand where good food comes from and how to enjoy it. We are excited to welcome Daniel and Mirra back to Minnesota! Visit theperennialplate.com to follow their journey.

General Manager’s Report

Sales are thriving, and improvements are ahead for our Selby store.

Gail Graham, General Manager

In June I was able to attend the 55th annual Consumer Cooperative Management Association conference in San Diego. I enjoyed the opportunity to mingle with 400 cooperative leaders, both staff and board members, from all across the country. This year it was especially gratifying to see so many young cooperators and to hear about the 12 new co-ops that opened in the last

Now over 12 years old, the Selby store is set for a remodel in the coming months, including some upgrades to the deli.

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12 months. We spent time learning from each other, inspiring each other and being inspired.

Mississippi Market, like other co-ops around the country, continue to create, implement and champion innovative and socially responsible ideas that lead the food industry, help build our local economy and meet the needs of

our member owners. It’s gratifying to be a part of an organization— one that is part of a broader movement— that is committed to reinventing the food system.

In July we hit year 2 at West 7th, and even in the troubling economic times we have been quite pleased with our co-op’s financial results. Our combined sales at the end of fiscal 2011 are 8.2% ahead of where we originally projected they would be, and our West 7th sales are 26% ahead of those original projections.

We don’t have our year end statements in time for this newsletter, but we expect the results will be excellent, with solid profitability and strong cash flow.

One of the important things we do with our profits is to invest them back into the cooperative. It is vital that we keep both of our stores fresh and welcoming. We set the bar high when we designed and built West 7th—it is a lovely store and we are very pleased with the results of everyone’s hard work. Now it’s time for Selby to get some attention!

It is hard to believe that our Selby store has been opened over 12 years. It has served us well over the past decade, but it is starting to show the wear of the hundreds of thousands of shoppers who have patronized it and this year we are planning a major remodel. Unfortunately we can’t make the store any bigger. We will, however be replacing some of our refrigerated cases with more energy efficient models and we have found room for a much requested salad bar. While we can’t add a service meat counter, we can fit in an additional four feet of self serve meat case. We will stay open through the remodel—expect a little noise and dust, and some departments will be disrupted during parts of the work. We are still gathering information on equipment costs and planning our timeline for implementation and will get you more information just as soon as the details are settled.

Board of Directors Report

Why did I run for the Board of Directors?

The future of “my” store was important!

Nina Johnson, Board Member

It has been six years, and I have come to the end of my time serving on the Board of Directors.

Six years ago this month I was trying to decide whether to run for the board of directors. At that time I had been a member-owner for 16 years, had done some volunteering at the old St. Clair store, and had been an avid shopper since 1994 when we moved near the Randolph store. But something had shifted in my mind—something seemed different about my relationship to the coop. There was talk of the need for change at the Randolph store and I found I wanted to have a say in it; it seemed like the right time and it felt important that I get more involved.

I reviewed the application packet, asked a friend and former director what it was like to be on the board, and spoke with a current director for a while on the phone. I didn’t think I had a great chance; I had never been on a board before. I was not an important business owner, or a respected community leader, or a savvy CPA. I felt like just a regular gal; a stay-at-home mom and part-time proofreader. But I did know that I loved the healthy food and the neighborly “we’re in this together” atmosphere of the co-op, and I felt that the future of “my” store was important. So I threw my hat into the ring and became a candidate.

Since being elected to the Mississippi Market board I have met some of the most dedicated and inspiring people.

I have met directors, staff, and owners of Mississippi Market (and many other

co-ops as well) who care deeply about food, food issues, their co-op and about the cooperative movement. I have seen the board deepen its knowledge, wrestle with important questions and make some challenging decisions. I have watched the co-op grow, move and expand; I’ve seen the co-op work hard to stay financially strong during a recession, while continuing to be an excellent place to work and shop.

Throughout the Mississippi Market community I have witnessed the drive to continually increase both our wisdom and our ability to positively impact our community and the world.

It has been fun and very rewarding being on the board of directors, and I am so glad I decided to run those many years ago.

You, like me 6 years ago, might feel you don’t have what it takes to be on the board of directors. But in my time on this board, and in my professional work, I have learned that a diversity of talent, education, and life experience is an important foundation of an effective board of directors. For the board to represent the needs of the membership as a whole (that’s over 10,000 people!), we must seek out a diversity of opinion, knowledge and perspective. If you have passion and time and are ready to be more involved; if you want to work with a team of others to ensure the long-term health and stability of this loving and sustainable enterprise, then your cooperative community needs you!

Call for Candidates: Mississippi Market Board of Directors Directors represent the membership and provide a vital link between members and the co-op activities.

We do so by using policy governance to address ends and oversee operations.

If you are interested in running for the co-op’s board of directors please pick up a board packet and application at our customer service desks or find it online at www.msmarket.coop.

Applications are due August 21th.

If you have questions about serving on the board, you can contact board members at board@msmarket.coop.

Put “Serving on the Board” in the subject line.

WANTED: Two Audit Committee Members If you are financially literate and comfortable looking over balance sheets and income statements, consider joining our audit committee. You would serve as one of two members at large, joining the Board’s finance committee to review the results of our annual audit. The review would be one meeting in late August or early September.

Interested? Please call 651-310-9475 or email board@msmarket.coop for more information.

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L O C A L

L E G E N D

Callister Farm chicken and eggs!

Patrick Hutchison, Selby Meat Buyer

Super-simple and super-fast grilled chicken breasts Try this simple, stovetop or outdoor grilling technique for Callister’s boneless, skinless chicken breasts.

We think you’ll find the results very savory.

Ingredients: Callister chicken breasts, room temp.

Extra virgin olive oil Sea salt & black pepper Fresh rosemary, chopped

Small scale farming may well be as natural as breathing for Lori & Al Callister.

After all, Callister Farm has been in the hands of one family since 1856.

The farm is located about 60 miles to the south of the Twin Cities, in West Concord. The move toward focusing on raising premium chickens for eggs and eating began twenty-four years ago. As Lori puts it, “they’ve kind of taken over our lives, in a good way.”

In the years since, Callister chickens have developed a fervent following at the Saint Paul Farmers Market. Starting early in 2011, Mississippi Market became one of the few retail locations in the area to carry their excellent eggs and truly delicious chicken.

The Callisters raise three kinds of chicken; Bovan Brown (an award-winning hybrid laying hen), Cornish Cross for meat, and the unique Poulet Rouge (a rare French variety especially prized

for its flavor). Both the Poulet Rouge and the Callisters’ delicious heritage turkeys are also available by special order in summer and fall, respectively.

All the chickens are fed quality feed consisting of corn, soy, alfalfa and oats, and given plenty of time outdoors for additional foraging in season. The resulting eggs and meat are succulent and highly flavorful. The chickens are processed on the farm, so both the meat and eggs arrive at our store at the peak of freshness.

Callister Farm is a great example of what makes the meat selection at Mississippi Market special; a small local producer focused on attaining the highest levels of quality while maintaining and building on farming traditions.

We’re excited to have them on our shelves and we hope you’ll be excited to have them on your plate.

· Trim off the little thin tenderloins on either side of the breast (these come tucked underneath) to use another day; they’re so thin that they overcook when you grill the center breast. · Lay down a strip of waxed paper long enough to enclose the remaining breast meat and flatten it with something heavy to ensure even cooking. · Brush the breast thoroughly with extra-virgin olive oil and sprinkle with salt, pepper and rosemary. · Heat the stovetop grill on mediumhigh. Lay the breasts top-side down and press gently onto the grill bars. Cook for 5 minutes on that side without moving it, then flip it over with tongs and cook for another 3 minutes. Remove from the grill pan immediately and let it sit on a clean plate for 8-10 minutes (it will continue cooking from residual heat) before slicing it up for a summer salad or main dish.

Photos courtesy of Callister Farm

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Made in St. Paul, Thuro Bread offers tasty, and wholesome gluten-free snacks.

Krysta Tanico, Demo Coordinator

Thuro Bread is the creation of Sarah Couenhoven, founder and owner of the parent company Bonus Vivus, Latin for “fully alive.” The idea came to Couenhoven in 1995 when she sought out the most natural and healthy foods available as a response to the declining health of her husband. Her searches led her to the organic, ancient whole grains amaranth, spelt and oats which deliver greater nourishment and nutrients in the form of complex carbohydrates and protein. What developed was a convenient snack that was tasty and sustaining, easy to digest, low in unrefined sugar and yeast free.

After experimenting for years and gaining support and praise from friends and family, Bonus Vivus was born. She named her premier product Thuro Bread because it is a complete and delicious solution to processed, artificial, high-sugar, low nutrient snack foods.

Offered in five delicious flavors (chocolate chip, coconut walnut chocolate chip, cranberry, cranberry walnut, and raisin walnut,) fans were soon pressing for gluten-free options as well.

“Once we started selling our tradition (spelt) bars, we were consistently asked to come up with a similar glutenfree version to provide celiacs with a

Gluten Free Lunch Box Fair September 17, 11:00 am - 3:00 pm West 7th store September 18, 11:00 am - 3:00 pm Selby store Our Gluten Free Lunch Box Fair was such a success at the West 7th store last year, that we decided to bring both stores into the festivities. We’ll have vendors on hand to answer questions

front in Saint Paul where they sell gluten free breads and their newly developed gluten-free flat bread pizza crust. But even more impressive than their line of gluten-free products is their commercial kitchen which opens its doors to other small, local companies

A family affair: Mother and son, Sarah and Seth Couenhoven, work together to make Thuro Bread, a complete and delicious solution to processed, artiacial, high-sugar, low nutrient snack foods.

Photos courtesy of Valley Natural Foods

less processed, grab-and-go option,” says Seth Couenhoven, son of Sarah and helping hand in the family business.

Now, all five flavors are also offered in their gluten-free line. The company uses coconut flour and gluten-free oats and makes the bars in their own commercial kitchen to maintain strict controls that prevent contamination.

In addition to their baked bars, Bonus Vivus has expanded to a store-

about their products, lists of the glutenfree products we carry, and lots of samples.

If you can’t make it to either of the fairs, don’t worry! We’ll be shining a spotlight on our gluten free products throughout all of September. We’ll have sales, recipes, meal & lunch ideas. We work to make finding our gluten free products easy year round by calling

seeking a kitchen to do business. They currently share their space with eight (and counting) producers, with the hope of expanding their retail space into a “producers outlet” where the variety of foods made in their kitchen could be sold. Bonus Vivus is currently in the process of building a second, new space just north of University on Dale that will cater to the producers as they grow.

Look for two gluten-free and two regular Thuro breads in our freezer.

them out on our shelves with a blue tag.

You can always look to the blue tags and our Gluten Free Shopping Guides to see which of our items are gluten free.

Visit us at the State Fair in KARE 11’s Health Building on August 31st at the Northland Celiac Support Group’s table.

See our class listings on pages 8 and 9 for more information on related September classes.

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The Lesson of Scale

By Jan Grover

After weeks of epidemiological dead ends, German health officials struggled to find the source of E. coli implicated in 31 deaths and 3,000 hospitalizations this past spring. While sprouts were ultimately named as the culprit, the original source of the contamination may never be solved: the evidence has been consumed.

The lessons we can take from this devastating outbreak are many, but the one that seems most pertinent is the lesson of scale. When food is grown, harvested, packaged, distributed, sold, and eaten on a vast scale, the odds of a catastrophe like the German one increase dramatically.

Not so long ago, most investigations of foodborne illness zeroed in on church suppers, Thanksgiving aftermaths, and lodgesponsored events. The food was local; the outbreaks were local. As a result, in most cases the damage was limited.

Today, when most meat and produce sold in American supermarkets comes from halfway across the country or from another continent, the lengthy and complex chains that move food from grower to distributor to our kitchens are almost impossible to trace. More important, they affect not just the 60 lodge members; they can affect thousands of people all over a region or country.

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The big packers have managed to place the responsibility for ensuring meat and produce safety squarely on the backs of those of us who buy their products: cook it to death or bear the consequences. State and federal legislators have not tightened up food security sufficiently to make it the producers’ responsibility to ensure the healthiness of the food they sell.

Most home cooks have struck a Faustian bargain with big packers in exchange for convenience. They pay for that convenience not only in higher

prices but in reduced food safety, because they are implicitly trusting scores, if not hundreds, of other people to do the hard work of ensuring that food is handled safely.

On the scale that Big Ag works, it’s a daily miracle that more outbreaks of serious foodborne illness don’t occur.

Enter the small, local producers we are blessed to deal with at Mississippi Market. When we buy beef from Grass Run Farms of Northern Iowa, for example, the beef comes from a single animal and is ground by our own butchers; it is not an amalgamation of several animals’ muscles.

When we buy apples or apple cider from Hoch Orchards in La Crescent, MN, or fresh herbs from Rock Spring Farm in Decorah, Iowa, we are supporting not only local producers; we are supporting a food chain that is short, relatively simple, and responsible because it is scaled to be responsible.

We are supporting our own food safety.

How fortunate we are to be able to buy what we can’t or don’t raise ourselves from small growers who care about their crops, their animals, and us. Small is not only usually beautiful; it’s also safer because it’s traceable.

Jan Grover is a long-time co-op supporter, author and cooking instructor for Mississippi Market.

Mississippi Market Partners with Neighborhood Food Shelf for an Eat Local Food Drive.

As the economic recession lingers, hunger continues to be on the rise.

Since 2008, visits to Minnesota food shelves have increased by an astonishing 62 percent. Many low-income consumers lack access to fresh, healthy foods, creating an additional problem: obesity due to malnutrition.

At Hallie Q. Brown Food Shelf, they are not content to provide clients with something to eat. They want them to have something healthy and nutritious to eat. Throughout the 2011 growing season, they have been accepting donations from Minnesota

farmers and offering cooking classes to clients as a part of a local foods drive.

Mississippi Market donates healthy foods to the food shelf year-round, and during the month of August we are hosting an Eat Local Food Drive to raise local food donations and funds to purchase local foods for the food shelf.

Hallie Q. Brown Food Shelf will be hosting a local foods night on Thursday, August 18th at St. Paul Reformation Lutheran Church. The event will feature cooking demonstrations by local chefs and CSA farmers, resource tables, samples of local fruits

and vegetables, live music, and games for kids. We’ll be there sampling some of our best local foods!

The event is free of charge and open to the public. We would be delighted to have you join us! Backyard and community gardeners who attend are encouraged to donate produce.

You can donate to the Local Food Drive at our registers during the month of August. The Eat Local Food Drive is the beneficiary of our August EcoStamp program—if you bring your own bag when you shop, you can donate 5¢ toward the program as well.

Local Foods Shopping List Getting started with eating locally is easier than you might think. We have over 200 local brands in our stores, so it would be hard NOT to eat locally when you shop at the co-op! Here are some of our favorite products that we think everyone should have in their kitchens (dietary preferences permitting): • Grass Run Farm 100% grass fed beef • Mississippi Market Made fresh mozzarella • Prairie Breeze cheddar • Schultz organic eggs • Birchwood Café granola • Whole Grain Milling Co. bulk organic popcorn & tortilla chips • Anderson’s maple syrup • Ames Farm honey • Mississippi Market Made whole-roasted Kadejan chickens • Lilyblooms macaroons

Snow Pac frozen vegetables A customer favorite, Sno Pac is one of the Upper Midwest’s few organic producers of frozen fruits and vegetables and is located in southeastern Minnesota.

• Driftless Organics sunflower oil • Hoch Orchards organic apples & cider • Dragsmith microgreens • St. Agnes sourdough breads • Rustica baguettes • Parker’s Farm peanut butter • Salsa Lisa fresh salsa • Peace Coffee • Rock Spring Farm fresh herbs • Wheatfield Hill Organics sweet corn • Veriditas Botanicals essential oils • Bryn Mawr Soap Company soaps

LTD duck eggs Duck eggs from LTD Farm in Osceola, Wis. offer rich and creamy flavor to your favorite egg dishes.

Our favorite local frozen foods The great thing about our local frozen products is that they are easy to keep on hand. Keep a stash of any of these in your freezer & you’ll be eating local year round!

• Sno Pac organic vegetables and fruits • Sunrise frozen pasta • Trempealeau walnut burgers (vegetarian) • Pumphouse Creamery ice cream (voted 1 of 27 Best Ice Cream Spots in the U.S.

by Food & Wine magazine!)

Cedar Summit Farm milk Cedar Summit cows are pastured on grass in New Prague, Minn., the milk is unbelievably creamy, and the glass bottles are returnable — no waste!

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C A R N I V A L

O F

C L A S S E S

August - September 2011

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

Registering for classes

Organic Lawn Care (L)

Gourmet Burgers on the Grill (DT)

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.

Attractive lawns can be safe for pets, kids, and the environment, with less work and expense! Your lawn can go organic this fall.

Thursday, August 11 - West 7th store 6:00-7:30 pm Nilgun Tuna, Ramsey County Master Gardener $15/$12 members

We’ll make veggie, salmon, turkey and beef burgers; top them with local cheese, homemade salsa, wasabi mayonnaise; and more!

Saturday, August 20 - West 7th store 1:00-3:00 pm (outdoor class) Mary Jo Rasmussen & Kelly Smeltzer $25/$20 members

Eating Local Like a Pro (L) Join Mississippi Market’s seasoned locavores for tips on eating local, samples of our favorite local foods, and plenty of recipes that support the local food economy!

Wednesday, August 3 - West 7th store 6:00-7:00 pm Free

Canning Tomatoes (DT) Learn to can these summer fruits safely and deliciously. Detailed handouts and tested recipes will be provided. We’ll raffle off the tomatoes canned during class.

Saturday, August 6 - West 7th store 1:00-4:00 pm Jan Grover $18/$15 members

Frozen Treats (DT) This class will cover ice cream making basics including how to make the custard base, choose an ice cream maker and make your own frozen treats on a stick using healthy ingredients like fruit puree.

Tuesday, August 9 - West 7th store 6:00-7:30 pm Mary Jo Rasmussen & Kelly Smeltzer $18/$15 members

Learn to Pull Fresh Mozzarella (DT) Nothing says summer like a fresh mozzarella, tomato and basil salad… Learn to pull your own mozzarella from curd. You will taste, learn the process and take home plenty of cheese.

Wednesday, August 10 - West 7th store 6:00-7:00 pm Kevin Lewsader, Selby Cheese Buyer $18/$15 members

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Homemade Yogurt (Greek Style) (DT) Peaches Plus (DT) We’ll make peach-lavender and peachcardamom jam and pickled peaches. Learn the very easy steps needed to make these preserves at home with minimal equipment.

Sunday, August 14- West 7th store 1:00-3:30 pm Jan Grover $25/$23 members

Learn the whole process, taste my homemade yogurt, and receive the recipe to create delicious Greek-style yogurt at home without much effort.

Tuesday, August 23 - West 7th 3:00-4:30 pm Khaiti Kahleck, LTD Farm $20/$15 members

Vegetarian Sushi (H) Calm Your Sugar Cravings (L) Learn which foods create sugar cravings, which foods reduce your cravings and valuable lifestyle tips to help you succeed.

Plus delicious recipes to get you started!

Tuesday, August 16 - West 7th store 6:30-7:30 pm Maggie Christopher, CHNC $20/$15 members

Canning Pickles (DT) Cucumbers, beets, green beans and watermelon rinds—the possibilities are endless! Learn all you need to know to get started pickling. We’ll raffle off the pickles made during class.

Wednesday, August 17 - West 7th store 7:00-8:00 pm Liz McMann, Master Food Preserver $15/$12 members

Summer Soups (DT) Summer produce makes it easy to create a variety of tasty options. We’ll prepare four: roasted tomato, creamy leek, cucumber with shrimp and watermelon mint.

Thursday, August 18 - West 7th store 6:00-7:30 pm Mary Jo Rasmussen & Kelly Smeltzer $18/$15 members

This hands-on demo will introduce you to sushi making with brown rice, nori rolls with vegetables and green vegetable roll.

Wednesday, August 24 - West 7th store 6:00-8:00 pm Gabriele Kushi, BFA, MEA, CHC, AADP $30/$25 members

Damson Plums! (DT) Damsons have a very short season, so when they arrive, it’s time to celebrate! We’ll make damson jam and damson fool, and leave with a recipe for delicious baby cakes. Bring a 1/4-pint jar for your share of our jam.

Saturday, August 27 - West 7th store 1:00-4:00 pm Jan Grover $30/$27 members

Fermented Indian Sun Pickles (DT) Achars are wonderful Indian fruit-andvegetable pickles fermented with intense midsummer heat. Use your deck or back yard to make these sour, spicy, delicious pickles. Bring a half-pint jar with food-grade plastic lid, your curiosity and an apron!

Wednesday, August 31 - West 7th store 6:00-8:00 pm Jan Grover $25/$23 members

kids’ day camp

Mississippi Market and Community Design Center of MN are teaming up to offer a Kids’ Day Camp!

The day will be filled with fun activities, cooking, gardening and conservation led by CDC youth interns and staff.

We’ll cook a recipe using produce from the CDC gardens, learn about organic gardening in the city and see how important water conservation is for plants, animals and human animals’ lives.

And, of course, there will be snacks!

Saturday, August 20- West 7th store 9:00am-12:00pm Ages 8-12 $10/$5 members Learn more about the Community Design Center’s programming and youth internships at www.comdesignctrmn.org

Growing Great Garlic (L)

Nutritional Solutions for Osteoporosis (L)

Now is the time to be planning and planting your garlic for next year’s harvest! Learn how to grow this pungent bulb in your own garden and maximize your harvest.

Saturday, September 10 - West 7th store 10:00 am-11:30 am Nilgun Tuna $18/$15 members

Real food provides the foundation for healthy bones. Discover how soda and processed foods weaken your bones. Learn the importance of vitamin D, the best form of calcium for absorption plus bone-building recipes.

Thursday, September 22 - West 7th store 6:00-8:00 pm Educator, Nutritional Weight & Wellness $30/$27 members

All About Challah (DT) Join us for a demo of how to make prizewinning, delicious and eye appealing Sabbath and Holy Day challah using high quality ingredients.

Sunday, September 11 - West 7th store 1:00-3:00 pm Ron Miller, St. Paul Bread Club $12/$10 members

The Carbohydrate Continuum: The Truth, Art & Science of Balanced Nutrition (L) Your body selectively burns fat and carbs like a hybrid car, so a truly balanced diet must meter carb and fat intake relative to overall activity level. Learn why weight loss is not just a matter of balancing calories and exercise.

Thursday, September 15 - West 7th store 6:30-8:00 pm Edward Watson $20/$15 members

Sensational Gluten-free Cakes (DT) Gluten-free Whole Grain Cooking (DT) Learn to prepare gluten free whole grains like quinoa, millet and brown rice. Eating them on a regular basis helps stabilize blood sugar and balances monthly hormonal fluctuations.

September 7 - West 7th store 6:00-8:00 pm Gabriele Kushi, MEA, CHHC, AADP $30/$25 members

We’ll make a schaum torte (a layer cake using meringue layers and fresh fruit), a nut-flour chocolate cake and Dione Lucas’s famous chocolate roll. You won’t miss the flour—and you’ll find the results superior.

Tuesday, September 20 - West 7th store 1:00-4:00 pm Jan Grover $30/$27 members

Gluten-free Brewing with Northern Brewer (DT) This demo-based class will introduce you to brewing gluten-free beer. Create great brew—from spicy Belgian style white ales to hoppy American IPAs—in your own home!

Saturday Sept 24 - West 7th store 1:00-4:00 pm Northern Brewer $25/$20 members

New Mexico Cooking: Three Traditions, One Fabulous Cuisine (H) New Mexico cooking is the savory synthesis of Mexican, Spanish, and pueblo traditions.

Prepare a New Mexico supper: carne adovada (savory braised pork), sopapillas (sweet or savory little pillows of fried dough), green chile stew; natillas (spiced custard with meringues).

Sunday, September 25 - West 7th store 1:00-4:30 pm Jan Grover $35/$33 members

Nuts for Granola (DT) Make granola with your own favorite ingredients for a fraction of the cost of gourmet granola and use it in other recipes as well.

Wednesday, September 28 - West 7th store 6:00-8:00 pm David S. Cargo $20/$18 members

Nourishing Gluten-free Eating (L) Is Gluten your Problem? (L) Gluten sensitivity is an often misdiagnosed and misunderstood condition. It is not limited to digestive complaints. This class addresses how gluten affects your health and how to regain health with a gluten-free diet.

Thursday, September 8 - West 7th store 7:00-8:00 pm Candace Salmi, DC, Certified Clinical Nutritionist, BodyMind Chiropractic Center Free

Learn how to incorporate gluten-free, whole foods into your diet to improve your energy, supply you with essential nutrients and allow you to feel satisfied.

Wednesday, September 21 - West 7th store 6:30-7:30 pm Maggie Christopher, CHNC $20/$15 members

Brain Health (L) This class will discuss causes and risk factors for memory disorders and provide answers about how to optimize brain health and to prevent cognitive decline.

Thursday, September 29 - West 7th store 7:00-8:00 pm Dr. Candace Salmi, Certified Clinical Nutritionist, BodyMind Chiropractic Center Free

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News and Announcements Labor Day Hours We will be open regular hours for the holiday.

Shop off peak hours at Selby It’s not a secret that the Selby store’s parking lot gets a little packed. Try shopping before 11 am or after 7pm to avoid the crowds & get a better parking spot.

Giveaways!

In August, courtesy of Clif Bar, we are giving away an REI Passage 2 tent at each store. Put your name in to win—there’s still a lot of good camping weather left!

In September, courtesy of Honest Tea, each store has a bike to give away, a 16 inch Citizen folding bike, to be exact.

Perfect timing for back to school! Enter to win at either of our stores.

August & September EcoStamp Recipients Donations collected from when shoppers bring in their own bags will go to the Hallie Q. Brown Eat Local Food Drive in August. In September, donations will go to the Friends of the Mississippi River.

Thank you for saving us a bag and helping these community organizations!

Minnesota Garlic Festival Saturday, August 13

MIssissippi Market partners with our hometown team to provide tasty, healthy foods at the ballpark.

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10:00 am-6:00 pm This year marks the 6th anniversary of this unique festival in Hutchinson, Minn. Family friendly, fun filled and fragrant, this festival features fantastic foods, celebrity chefs, marvelous music, area artisans, goofy games… and lots of GARLIC! Check our blog for recipes featuring the stinky rose.

Local Food Night with Hallie Q. Brown Community Center Thursday, August 18 5:00 pm-8:00pm Hallie Q. Brown Food Shelf will be hosting a local foods night at St. Paul Reformation Lutheran Church. The event will feature cooking demonstrations by local chefs and CSA farmers, resource tables, samples, live music, and games for kids. We’ll be there sampling some of our best local foods!

Celebrate our partnership with the Saint Paul Saints Wednesday, August 24

5:30-7:00 pm Mississippi Market has been fueling our hometown team all season by stocking their clubhouse and tour bus with healthy foods? It’s true! Stop by our table before the game on I ♥ Apple Day to celebrate the partnership and sample tasty local apples grown at Hoch Orchard in La Crescesnt, MN.

Selby Jazz Fest Saturday, September 10

11:00 am-8:00 pm Our tradition of handing out free fruit at the Selby Jazz Fest continues this year.

Stop by to say ‘hi!” as you soak up the tunes & enjoy the neighborliness of this wonderful event (pictured below).

Owner Coupon

Owner Coupon

Present this coupon to receive up to $5 off the shopping trip of your choice (10% off $50)

Present this coupon to receive up to $5 off the shopping trip of your choice (10% off $50)

Owner number: Actual discount given:

D I O V

Owner number: Actual discount given:

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

Valid through September 30, 2011. Not valid for special orders.

D I O V

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

Valid through September 30, 2011. Not valid for special orders.

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

Upcoming dates: August 10 September 14

KATE MCGUIRE

RE/MAX Results 1071 Grand Ave. #102 St. Paul, MN 55105

651-251-4838

BRIDGING THE GAP

kmcguiregroup@gmail.com www.results.net MN & WI Realtor Since 1987

Part of my commission is contributed to The Nature Conservancy.

We help women increase ENERGY and REGULATE cycles.

Treatment and support for women's health, infertility, and pregnancy.

V i n e

Pa r k

B r e w i n g

C o m Pa n y

The fun place to...

BALANCE

• BREW your own BEER! • MAKE your own WINE! • GRAB a “GROWLER!” • BUY some ROOTBEER!

Licensed Acupuncturists

Selby Ave. in Cathedral Hill

1254 West Seventh Street

651.224.6678

St. Paul, Minnesota 55102

SELBYACUPUNCTURE.COM

www.vinepark.com

651.228.1355 phone

New Café Sandwiches

534 Selby Ave. Mon – Fri Saturday

• Egg Salad • Roast Beef • Tuna & Fennel Salad

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

www.stpaulbread.com On Facebook: Great Harvest Bread Company St Paul

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PRSRT STD U.S. POSTAGE PAID PERMIT NO. 2977 ST. PAUL, MN

Board of Directors 651.310.9475 board@msmarket.coop Charles Breer Franc Garcia Nina Johnson Tracy Morgan Jon Olson Paquita Poindexter Susan Peak Barb Tretheway Nilgun Tuna, Board Chair 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 General Manager Gail Graham Editor Kari Binning Assistant Editor Liz McMann 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?

• August 23, 6:30 pm West 7th Store, Community Room • September 27, 6:30 p.m.

Selby Store, Community Room

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

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Suzy@Move2Veg.com

Printed on Forest Stewardship Council certified recycled paper, processed chlorine-free, manufactured using biogas energy and containing 100% post-consumer fiber. www.Move2Veg.com Suzy@Move2Veg.com