August-September 2013

YE OLDE GLUTEN FREE FAIR SATURDAY, SEPTEMBER 21, 2013 – WEST 7TH STORE

Mississippi Market Member Newsletter

August - September 2013 Vol. 37 No. 4

Smart| cookies!

WHEN THE NUTRITION is a member of School Services Department at Food FOCUS, a national Saint Paul Public Schools network of large urban (SPPS) first contacted school districts working to Mississippi Market for increase the use of local advice on revising their produce, whole grains, healthy breakfast cookie and healthier meat and Mississippi Market and Saint Paul (called Breakfast Smart dairy products in schools.

Public Schools partner to bring healthier Rounds) into healthier Each breakfast and lunch breakfasts to St. Paul students.

“Smart-er” Rounds, we menu notes the locally were flattered and optigrown ingredients, includmistic. How hard could it ing bison, chicken, green be? We certainly know beans, corn, broccoli, waour way around a cookie termelon and more. The production line, and most Breakfast Smart Rounds school lunches don’t exalready contained priactly have the reputation marily whole grains, of being healthy. locally grown flax seeds, But Saint Paul Public oats and plenty of shredSchools is definitely not ded carrots. most schools. The SPPS Nutrition Services is known SPPS knows that children who eat breakfast show nationwide as a trendsetter in the farm-to-school improved cognitive function, attention, and memory. movement and That’s why the school district offers breakfast to —continued on page 10

Saint Paul Public Schools Smart Rounds Home Size Recipe (3 doz. rounds) INGREDIENTS 1/4 c. Flaxseed, ground 1 c.

Water 1 c.

Butter, softened 1/2 c. Shortening** 1 c.

Sugar 1-1/2 c. Brown sugar, packed 2 tsp. Vanilla extract 2 c.

Carrots, shredded 4 c.

Quick oats 2-2/3 c. White whole wheat flour

1-1/3 c. Flour (all-purpose) 2 tsp. Baking soda 1 tsp. Salt 3/4 c. Mini chocolate chips PREPARATION: • Combine 1 cup water with 1/4 cup flaxseed; set aside.

• In a large bowl, cream the butter, shortening and sugars.

• Beat in flaxseed mixture and vanilla.

• Add carrots and mix well.

•C ombine the oats, flour, baking soda and salt; add to the creamed mixture and mix well.

• Stir in the chocolate chips.

•C over and refrigerate for at least 4 hours.

•D rop by rounded table spoon, 3” apart onto baking sheets coated with cooking spray and flatten cookies.

• B ake at 375 degrees (350 degrees in convection oven) for 10-13 minutes or until lightly browned.

•C ool for 2 minutes before removing to a wire rack. *In the interest of making these cookies as healthy as possible, SPPS has made a point of formulating these cookies with non-hydrogenated shortening.

General Manager’s Report

The trials and tribulations of “Keeping It Local” Gail Graham, General Manager

“...our consumer habits are being shaped by Walmart and Amazon—we are being trained to go for the lowest price possible.”

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At Mississippi Market supporting local businesses has been a core part of what we have been doing for nearly 35 years.

But “local” isn’t always easy. At the end of June we saw BC2, a favorite small St. Paul bakery, much loved for their chorizo sourdough, close its doors. When you are small, it is just plain hard to compete. We also saw the sale of New French Bakery, a long standing local institution that for many years has distributed nationally.

The owner sold it at a premium to a private equity firm. When you have great success, it can also be hard to stay local.

What’s a person to do?

One thing is for sure, “Local” remains wildly popular. People shop locally as a way to strengthen their local economy and they have often been willing to pay a premium to do so.

Increasingly, however, our consumer habits are being shaped

by Walmart and Amazon—we are being trained to go for the lowest price possible. In his book, Groupon, Why Deep Discounts are Bad for Business, Bob Phibbs states: “In a depersonalized world where many are anxious about their relationships, shoppers who use coupons are, by extension, made to feel smart. ‘See how much money I saved!’ is a way to say ‘I’m no fool.’”

But who is fooling whom? Did you know that Amazon owns “Living Social”, one of the daily deal websites? And now they’ve launched “Amazon Local” to “help consumers save up to 75% in their city!” Do you think this will help the small local business owner? Really?

Think again. Studies indicate these deal sites don’t create long term customers for the merchants, and they entice people to spend money they weren’t planning on spending—not a great deal for anyone…except maybe Amazon.

We are constantly bombarded with messages that train us to be consumers.

Of course we want to be smart consumers—but that doesn’t always mean paying the lowest price possible. Our challenge is to broaden our scope and move beyond being smart consumers to being thoughtful consumers and smart citizens—to understand the implications of the choices we make.

At Mississippi Market we care about local food because we believe it is good to have farms close to urban centers; good to have people who are practicing the craft and skill of farming, people who willingly take on the work so that we can have fresh, local food to serve our families and on our plates.

We believe that keeping our dollars circulating in our own community benefits us all.

At Mississippi Market we work to support people in accessing and understanding local, equitably sourced and sustainably produced foods. We believe we make our community better by growing and seeking opportunities to bring great food and cooperative values to more people.

Board of Directors Report

ACT LOCAL— serve on your co-op’s board of directors Sara Kujawski, Board Member

Call for Candidates: Mississippi Market Board of Directors Are you interested in helping the co-op plan our next steps? Please consider running for the co-op’s board of directors. Directors represent the member-ownership and provide a vital link between owners and the co-op activities. We invite you to attend a Board Meet & Greet, Coffee with the Board or a board meeting to talk to a current director for more insights into the role. Contact the board at board@ msmarket.coop. Applications to run for the board of directors are available at our customer service desks and online at: msmarket.coop/about/board/ Applications are due August 20, 2013.

It’s time again for our annual Mississippi Market Board of Directors nomination and selection process. This year we have three seats that will be open for electing new board members. This is a great opportunity to contribute your ideas and expertise to support the cooperative. We are looking for a diverse assortment of individuals who are passionate about local, organic and sustainably-raised food, Mississippi Market, cooperative principles and the communities we serve. We welcome members with all backgrounds to apply and are particularly looking for people with experience serving on a board, someone with marketing and entrepreneurship experience, someone who has run or served as a leader in an organization, as well as members who want to learn more about the role of the board of directors. This is a great opportunity to get involved in the co-op and meet and develop relationships with other board members, Mississippi Market employees and member-owners.

The board of directors represents the interest of member-owners. Additionally, they ensure the cooperative is fiscally sound and running according to the bylaws and policies set by the board. If you are interested in seeing this in action, or want to contribute an idea, feel free to come to a monthly board meeting. Dates and times can be found and online at: www.msmarket.coop/events.

The Mississippi Market Board of Directors consists of seven to nine

directors elected by the membership who are legally responsible for the overall direction and performance of the co-op. For information and backgrounds on current board members, please visit the Mississippi Market Board of Directors webpage— msmarket.coop/about/board/ I was elected to the board in 2012. I’ve valued my experience on the board in many ways, including feeling more connected to the cooperative culture and philosophy, learning more about the cooperative principles and everything that goes into running a cooperative grocery, and most of all spending time with wonderful individuals who are passionate about the work they do. It’s been an energizing, positive experience that I will take with me while I serve on the board and after.

If you are interested in learning more about the board or are curious about running for the board yourself, please read the board candidate application

Wanted: Two Audit Committee Members We are looking for individuals to join this year’s audit committee! The audit committee meeting will be held on August 28, 4:30-6:00 pm at the Selby store. If you have an interest in finance and want to understand the financial health of the co-op, please contact us at board@msmarket.coop or 651-310-9475. packet for the 2013 election. In addition, we welcome potential board members to attend a board meeting, Meet and Greet, or Coffee with the Board. Feel free to contact one of the board members to talk directly about their experiences serving on the board. The application deadline for the election is August 20, 2013.

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Meet your (our) neighborhood butcher, Jay Cina.

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e’d like to introduce you to the West 7th store’s new meat & seafood manager, Jay Cina. Jay comes to Mississippi Market with 12 years of experience working at Von Hanson’s Meats, most recently as an assistant manager. He also brings a culinary arts degree to the position. In conversations with Jay, his love of good food, with a particular fondness for high-quality, sustainably-raised meat, is immediately apparent. He genuinely enjoys answering questions and invites you to stop by the counter at West 7th the next time you have a question or specific meat or seafood need. On these pages, Jay takes part in our Q & A and shares his tips for trying some of his favorite local meats.

Q: What draws you to this work?

I have a passion for food, especially steak, so I became more interested in how meat is cut and processed. Plus, well, I’ve never been a good baker, but I like to work with my hands.

Q: How much of the meat we carry is locally raised?

All of the fresh pork, beef and poultry we sell is from farms in the five-state region, mostly coming from Minnesota and Wisconsin. That’s over 90% of the meat we carry. We’re proud that all of our in-house cuts are from local farmers.

Q: Why is sourcing local meat important to you?

I want to support the local community, 4

especially small farmers who are willing to do things in a more traditional fashion.

They really care about their land and take good care of their animals. Plus, there is a real connection there. For example, I get to talk to Bonnie from Hill & Vale Farm once a week. It is really valuable to have a weekly check-in with the farmer versus only email or talking with an order representative.

Q: Is there anything that you have learned about the Mississippi Market community that you particularly like?

I am excited to work at the co-op because of its local aspect—the importance of supporting small, local farmers who raise their animals sustainably.

Plus, the co-op values a more traditional

approach to meat cutting and sausage making.

Q: If someone is new to the meat & seafood counter, what do you recommend they try first?

That’s a tough one—there are so many good options. I guess the first thing I would suggest is any of the Thousand Hills grass-fed steaks—rib eye or New York strip. They are among the highest quality available and they are local.

Q: What is your ideal meal?

Anything pasta with a fresh sauce— like, lasagna from scratch, incorporating a lot of fresh produce. Must-haves are onions and mushrooms, and, of course, sausage. Or, if we’re talking other pastas, meatballs need to be part of the dish.

Q: With a full-service meat counter at West 7th and only shelved items at Selby, the meat & seafood department is unique. How do the two stores work together?

Close communication—we need to be on the same page as far as pricing, and if we want to bring in a new item, so the meat buyers at both stores check-in with each other daily. Matt Olson, the meat & seafood manager at Selby, and I meet a couple times per month to make sure the departments at both stores are aligned and offering shoppers the same brands, like Beaver Creek, Thousand Hills and Hill and Vale.

Some of Jay’s favorite producers: Beaver Creek Ranch Grantsburg, WI Not far over the Minnesota-Wisconsin state line, 78 miles from our West 7th store, you’ll find Beaver Creek Ranch, a Community Supported Agriculture (CSA) farm that raises grass- and hay-fed beef, poultry and pork. Lucky for us, they also supply a few grocery stores,

too. The farmer himself hand-delivers his meat to our stores. It’s good quality pork, minimally-processed and sustainably-raised.

TRY THIS! Pork Loin Chops: great item to be grilled or broiled. Pair it with a good seasonal local vegetable.

Thousand Hills Cattle Company Cannon Falls, MN Thousand Hills Cattle Company has strict standards for their 100% grass fed beef. It’s one of the highest quality grass-fed beefs available. Founder Todd Churchill makes sure all of the cattle are raised on family farms in the Upper Midwest, and their cows are never given antibiotics or hormones. Grass-fed beef is richer in omega-3 fats and has less fat marbling than corn-fed beef.

Todd recommends you take the time to cook this beef “low and slow” for optimum tenderness.

TRY THIS! Beef Flank Steak: marinate or season and grill or broil. Serve sliced thin for beef skewers, fajitas, or on top of a salad. Also, Original Beef Snack Sticks: great for packed lunches or for after school snacks. Look for 3 Days, 3 Ways recipes, featuring flank steak, in stores and online in August.

Eat Local Challenge—August 1-31

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ne of Mississippi Market’s overall goals is to strengthen our local food system by connecting our shoppers to local growers and producers.

We define “local” as food and products grown, produced or processed by businesses owned and operated within the 5 state area—Minnesota, Wisconsin, Iowa and the Dakotas. With August’s Eat Local Challenge, we encourage you to incorporate food and products from around the region into your daily meals and habits. Look for the “Discover Local” tags on our shelves—they help you find the local products we carry. Whether it’s trying a new local cheese, making one meal a week with

local foods, or maybe one meal a day, or going all in 100%—we hope you’ll discover the joys of fresh-picked flavors and feel as good about supporting local foods and farmers as we do.

Take the challenge!

Sign up to take the Eat Local Challenge online at www.msmarket.coop or in our stores. You’ll be entered to win prizes each week in August.

You could win Saints tickets, cookbooks by local authors and wagons.

You’ll also receive weekly e-newsletters that will share our favorite local items, recipes and profiles of our local growers.

Setting your own goal for the challenge makes it do-able for everyone!

Hill and Vale Wykoff, MN Owned and operated by Joe and Bonnie Austin, Hill and Vale is a 380-acre farm in southeastern Minnesota that supplies food co-ops with beef and lamb. All of the animals are raised without the use of antibiotics or hormones. Their diet primarily includes pasture/hay, with grains added in the later growing and finishing process. Each week Joe and Bonnie send us two cows that we butcher in-house, allowing us to carry cuts that you can’t find at mainstream grocers.

TRY THIS! Beef Patties: all varieties regular, bacon cheddar, jalapeno, and herb.

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A W H E AT- F R E E R E N A I S S A N C E I S U P O N U S !

Saturday, September 21, 11am-3pm West 7th store

G F Ye Olde Gluten Free Fair

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LUTEN FREE FOODS have not always been something to celebrate, but it’s a new age—one where nearly everyone knows someone who’s gluten free. Our annual gluten free fair is a time to learn more about many of these products, taste them for yourself, pick up new gluten free recipes and win prizes. It’s a gluten free renaissance!

— Costumes encouraged—

Summer Corn Soup

Grain-free, whole foods-based meals are naturally gluten free. Because this is an all-vegetable soup, it will keep in the fridge for 4–5 days. Paired with a small salad, you’ll have a perfect summer meal.

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INGREDIENTS (Serves 4) • 1 -1/2 Tbsp. extra-virgin olive oil or unsalted butter • 1 small red onion, thinly sliced • 1 stalk of celery, chopped crosswise into 1/4-inch pieces • 5 –6 small red or yellow (waxy) potatoes, peel left on, cut in fourths • 1 dried bay leaf • 2 c. water • 1 tsp. fresh thyme • 1 c. milk or unsweetened non-dairy milk •K ernels from 4 ears of grilled corn • 1 /2 sweet red pepper, seeded, coarsely chopped • 1 /2 tsp. red pepper flakes (optional) • 1 /2 c. heavy cream (optional) • 1 /2–1 Tbsp. sea salt • B lack pepper, freshly ground • 1 Tbsp. butter • 3 – 4 fresh basil leaves PREPARATION: • Heat a heavy soup pot on medium, and then add olive oil or butter. When hot, add red onion and turn heat down to medium-low. Cook for about 20 minutes, stirring occasionally—you want the onion to soften and brown, which will give it a delicious depth and flavor.

• Add celery and cook another 5 minutes.

• Add potatoes and bay leaf and water just to cover. Simmer for about 20 minutes or until potatoes are cooked through.

• Add thyme, milk, corn, red pepper, and pepper flakes; cook until red pepper is tender (about 10 minutes).

• I f you want a thick, very creamy soup, add heavy cream at this point, and bring up heat to incorporate it. (Heavy cream does not separate when boiled or heated on high; cream labeled whipping cream does.)

• Taste for seasoning. Add salt bit by bit until you like the flavor. Grind in some black pepper and add butter; stir until it melts.

• Stack 3–4 basil leaves, roll them up, and slice them thinly on the diagonal.

When you serve the soup, sprinkle the basil ribbons on top.

Nurturing Minds

by Haruko Ruggiero, Midwest Food Connection educator

“...it is a joy to watch a second grader connect his relative’s practice of placing a whole fish in the garden soil...with the worms and their castings, which we handle together in class.”

opportunity. Doing and trying are hallmarks of these whole-day excursions as the classes participate in some of the tasks our local farmers do daily.

Students might practice harvesting techniques by picking kale, acquire knowledge on how food is prepared for sale by washing mud off squash, or contribute to a sustainable food chain by feeding remnants of a post-harvest vegetable patch to chickens and pigs.

Back in the classroom, often in a close-knit group around a tablecloth —listening, watching and sharing are integral elements of our 50 to 60 minute lessons. In a discussion on fertilizers, it is a joy to watch a second grader connect his relatives’ practice of placing a whole fish in the garden soil—with the worms and their castings, which we handle together in class.

After viewing a demonstration of a longstanding tradition of corn grinding in South America, it’s great to hear a fourth grader excitedly tell the group that her neighbor has a mortar and pestle at home. Observing the surprised

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ow that summer is nearing its end, school will resume and so will our co-op sponsored program, the Midwest Food Connection. We four teachers will begin our work in Twin Cities area elementary classrooms, teaching seasonal lessons about eating well and the cultural and agricultural origins of our food. Recognizing and appreciating the numerous ways in which we all learn, the time we spend with students includes an array of activities and a varied repertoire of teaching methods.

Fortunately for most, the transition from the outdoors to the indoors is gradual in the fall, and teachers can still bring learning to the outdoors with the warm air and bright sun before it fades. Our fall field trips to farms such as Peterson Produce, Common Harvest and Garden Farme provide such an

expressions on the other students’ faces during discussions like this, it is easy to see how students learn, not only from us, but from each other.

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C A R N I V A L

O F

C L A S S E S

August – September 2013 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. Visit www.msmarket.coop for full class descriptions and online registration. Call 651-690-0507 to register by phone.

benefits of their B vitamins, and enjoy the many possibilities that fermented pickling makes possible. Bring a one-pint jar and take away your first micro-batch! (No canning necessary) Sunday, August 11 - West 7th store 1:00-3:00 pm $28/$25 members Jan Grover

Kids Class: Local Taco Turnovers (H) Cabin and Campfire Cooking (DT) By packing a few basics from home, stopping at roadside stands for fresh produce, and using the catch of the day you can eat well no matter your style of summer get-away.

Join us for recipes that show you how to spend minimal time cooking and truly eat well at any home away from home.

Tuesday, August 6 - West 7th store 6:00-8:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Learn to be a Locavore (L) All over the country people are eating locally. But, our annual Eat Local Challenge can be…a challenge! 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 7 - West 7th store 6:00-7:00 pm Free (please register in advance) Liz McMann

Kids Class: Local After-Dinner Treats (H) In this hands-on, kids-only class we will taste delicious, local treats and learn a little about each one. Come with an after-dinner sweet tooth and a hungry brain! This class is intended for kids ages 5-12.

Thursday, August 8 - West 7th store 6:00-7:30 pm $25/$22 members Kenzie Tenter-Fox

Countertop Fermentation: Summer Pickles! (DT) Gain the confidence to begin making traditional fermented pickles, reap the

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In this hands-on, kids-only class we will make taco turnovers with local ingredients and learn about how each of the ingredients are made or grown. Then we’ll eat our delicious creations, yum! This class is intended for kids ages 7-14.

Tuesday, August 13 - West 7th store 6:00-7:30 pm $25/$22 members Kenzie Tenter-Fox

Yes, You Can! 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!

Saturday, August 17 - West 7th store 2:00-4:00 pm $15/$12 members Liz McMann, Master Food Preserver

Natural Gastrointestinal Health (L) Do you suffer from gas or other abdominal concerns? What are food intolerances?

What does “leaky gut” mean? Learn all about the gastrointestinal system and how to eat to improve your gut function.

Sunday, August 18 - West 7th store 10:00-11:00 am $10/$5 members Sara Jean Barrett, N.D.

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

Tuesday, August 20 - West 7th store –or– Wednesday, August 28 - West 7th store 6:00-7:00 pm $18/$15 members Kevin Lewsader, Selby Cheese Buyer

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

Authentic Korean BBQ (DT) Urban Relish instructor Chris Thomas will share the secrets of authentic Korean barbecue that he learned growing up and while working in Korea. Learn to prepare marinades for pork, beef and chicken, and then prepare a variety of traditional Korean side dishes to round out the meal.

Wednesday, August 21 - West 7th store 6:00-8:00 pm $30/$27 members Chris Thomas, Urban Relish

Very Versatile Veggies (DT) Veggies don’t need to be gulped down as a boring side dish. These amazing gifts from nature offer up everything from B vitamins to protein. Be prepared to experience something new and delightful as we prepare and sample Dazzling Dijon Beet Salad, Spinach Goma-Ae, Smoky Black-Peppered Seared Green Beans, and Sugar Snap Pea Pudding.

Thursday, August 22 - West 7th store 6:00-8:00 pm $35/$32 members AmyLeo Barankovich

Taste the Difference—Butter! (DT) Side-by-side comparisons are illuminating, and taste-testing is an enjoyable way to pinpoint your favorites. We’ll provide blind samples of big-box and Mississippi Market butters; you’ll decide which samples you like the most. We’ll tally the results, reveal the butters’ identities, and provide notes on how they are prepared for the co-op and big-box grocers. This is the first in a new series of Taste the Difference classes.

Sunday, August 25 - West 7th store 1:00-2:00 pm $7/$5 members Jan Grover

Get to the Root of Your Cravings (L) Do you wake every morning with the intention to make healthy food choices but find yourself at the vending machine by 3:00 pm? Did you know that emotional eating is a symptom, not the problem?

Learn more about the root causes of food cravings and get inspired to give yourself more of what you need in your life.

Wednesday, September 4 - West 7th store 6:00-7:00 pm $20/$15 members Maggie Christopher, CHNC

Going Gluten Free the Healthy Way (L) Do you suffer from muscle pain, gas, eczema or ADD/ADHD? Gluten may be the culprit behind your symptoms. In this class you will: understand the body signs of a gluten sensitivity; learn where gluten comes from and how reading labels is key; leave with a multitude of meal ideas and recipes.

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

Nutrition & Digestive Diseases (L) Join Dr. Nathan Horak and the Crohn’s & Colitis Foundation for a talk on nutrition and diet for those affected by digestive diseases, including Crohn’s disease and ulcerative colitis. An optional store tour will follow the class for suggestions on products that are easy on the digestive system.

Saturday, September 7 - West 7th store 10:00-11:00 am $5/$2 members Dr. Nathan Horak and The Crohn’s & Colitis Foundation

of view, as we discover where these two approaches differ and where they agree.

Saturday, September 14 - West 7th store 2:00-3:00 pm $8/$5 members Dr. Virginia Kampmeier, D.C. & Paul Magee, L.Ac.

Fish on a Budget (DT) Learn to make wonderful fish and seafood dishes that won’t break the bank and might even get those fish naysayers in your house to start eating seafood. We’ll discuss buying, prepping and cooking techniques, and then make Parmesan-almond crusted tilapia, Thai tuna burgers, shrimp salsa and walleye curry.

Sunday, September 15 - West 7th store 1:00-3:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Shopping Co-op on a Budget (L) Learn the secrets for how to shop for natural, organic foods without breaking the bank. You’ll learn to set a budget and get coupons and resources to make the most of your money and your diet.

Tuesday, September 17 - West 7th store 6:00-7:00 pm Free (please register in advance) Liz McMann

Growing Great Organic Garlic (L)

Kids Class: Taste & Bake Apples! (H)

Now is the time to be planning and planting your garlic for harvesting next year! Learn how to grow huge, tasty, organic garlic so that you can enjoy cloves, leaves, scapes, and young garlic all year!

Sunday, September 8 - West 7th store 1:00-3:00 pm $18/$15 members Nilgun Tuna, Ramsey County Master Gardener

Learn about the different apple varieties, taste them all, and then bake your very own apple pie turnover! This class is intended for kids ages 5-12.

Wednesday, September 18 - West 7th store 6:00-7:30 pm $25/$22 members Kenzie Tenter-Fox

Lunchbox Genius (DT) Keep your taste buds tapping and your brain cells buzzing. We’ll borrow ideas from India, Japan and everywhere in between, and update old school recipes for 2013! Recipes are adaptable for kids and adults. This class is gluten free. Price includes full meal.

Tuesday, September 10 - West 7th store 6:00-8:30 pm $44/$39 members Susan Patterson

Dealing with Stress Naturally (L) Join us for a discussion on dealing with the ravages of stress from both a modern Western and a Traditional Chinese point

average household in St. Paul wastes $96 worth of food every month! Learn simple ways to shop smarter and store food better to help the environment and your budget.

Thursday, September 19 - West 7th store 6:00-7:00 pm $10/$5 members Eureka Recycling

Preventing Wasted Food (L) While no one buys food with the intention of throwing it away, estimates show that the

Fearless Pressure Cooking (DT) The pressure cooker is a sleek, economical, stainless steel cooking tool. Nothing beats the pressure cooker for cooking grains, dried legumes, inexpensive cuts of meat, and stock! This class will acquaint you with the best pressure cookers on the market and give you experience preparing these quick, inexpensive dishes.

Sunday, September 22 - West 7th store 1:00-4:00 pm $35/$32 members Jan Grover

Gluten-Free Pizza Night (DT) We’ll make three homemade crusts, and use toppings for both timid and adventurous eaters. Plus, learn how to make pizza using pantry staples and fresh-picked produce.

This class is gluten free. Price includes full meal for all participants.

Tuesday, September 24 - West 7th store 6:00-8:30 pm $44/$39 members Susan Patterson

Vegan Basics (DT) Learn basic vegan-baking and vegan-cooking tips, and then prepare to delight in two quick and satisfying meals: Hearty Chili with Gritty Red Pepper Corn Muffins, and Mock Chicken à la Queen over pink rice with Sesame Steamed Kale.

Wednesday, September 25 - West 7th store 6:00-8:00 pm $35/$32 members AmyLeo Barankovich

$2 OFF any Mississippi Market class Register at www.msmarket.coop (or clip and present at

service desk)

Coupon Code: GOCOOP Offer expires 9/30/13 Limit 1 per person

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News and Announcements Labor Day – open regular hours

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YOU READY TO SERVE ON THE BOARD?

than music,” explains the singer and 2012 festival headliner, Pippi Ardennia. “It’s the largest African-American jazz festival in Minnesota. It’s an old school block party that brings family, friends, community and businesses together in celebration.” Look for our Mississippi Market table again this year where we’ll be handing out free fruit during the festival. Stop by to say ‘hi!” as you soak up the tunes and enjoy the neighborliness of this wonderful event.

Quite a pair!

We pair up with our friends at Vine Park Brewery and The Ale Jail regularly to bring together good beer and good cheese. Stop by during one of their tastings to sample expert pairings of the best beer and cheese, buy some brew, and then head over to Mississippi Market and pick up the cheeses that best compliment your beer!

Call for Candidates: Mississippi Market Board of Directors Are you interested in helping the co-op plan our next steps? Please consider running for the co-op’s board of directors.

Directors represent the member-ownership and provide a vital link between owners and co-op activities. We invite you to attend a Board Meet & Greet, Coffee with the Board, or a board meeting to talk to a current director for more insights into the role. Contact the board at board@msmarket.coop. Applications to run for the board of directors are available at our customer service desks and online at msmarket.coop/about/board/ Applications are due August 20, 2013.

Selby Jazz Fest September 14, 11am-8pm “What the Selby Jazz Festival is, is more 10

Where: Vine Park Brewery 1254 West 7th Street, St. Paul When: The first Monday of every month, 5:00-7:30 pm Where: The Ale Jail 1787 St. Clair Avenue, St. Paul When: The last Tuesday of alternating months (June 25, Aug. 27, Oct. 29, etc.), 5:00-7:00 pm Examples of pairings you might find at one of these events: • Mankato Brewing Amber Ale / Dutch Girl Cheese Giselle • Dark Horse Brewing Dark Ale / Sartori Montamore • Vine Parks Oui IPA / Hidden Spring Driftless • Bell’s Oberon / Honey Chevre • Pabst Blue Ribbon / Red Dragon Mustard Seed Cheddar

— Smart Cookies, continued from front cover every student free of charge every day. Our challenge was to reduce the calories from fat, saturated fat, sugar, and sodium in the breakfast cookies to meet new nutrition standards WHILE keeping the great taste and cookie appearance that St. Paul students love. Not an easy task when the recipe is already pretty healthy!

We started with a visit to the Nutrition Center, where bakers prepare all of the whole wheat rich bread, muffins, and pizza crusts used in Saint Paul Public Schools. In production was a batch of the Breakfast Smart Rounds. Not your average batch of cookies, this recipe yields 1,149 rounds and is repeated 15 times for a total of 22,500 rounds produced in a single day. We marveled at the impeccably clean, organized production lines and freezers sized to house pallets of frozen baked goods. We might have been just a little jealous of those freezers…

When it came time to alter the recipe, we scaled things down to a typical home batch of 3 dozen cookies and started substituting ingredients.

First, we cut the salt in half and reduced the amount of chocolate bits by a modest amount. Then we set our sights on more significant changes by adding more ground flaxseed to substitute for eggs (and eliminating another allergen), cutting back on the butter/shortening and dropping some of the white sugar. The end result was a Smart Round that looked very similar to the original, still tasted delicious and was significantly healthier. Mission accomplished!

We’re excited to say that students will be able to enjoy these new Breakfast Smart Rounds this school year!

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 September 30, 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 September 30, 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: August 14 September 11

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

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

534 Selby Ave.

Picnic Fixin’s!

Mon – Fri Saturday

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

11

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 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 27, 6:30 pm, Selby Community Room • September 24, 6:30 pm, Selby Community Room.

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

NEW STUDENTS

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40

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to 3336 E. 25th Street, Minneapolis • Across from Birchwood Cafe Yoga Classes•Workshops•Massage•Thai Massage Training

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

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