August-September 2015

Market Medley Mississippi Market Member Newsletter August-September 2015 Vol. 40 No. 4

DOORS OPEN SEPTEMBER 2ND DE TA IL S INS I D E …

General Manager’s Report

Growing Food—in more ways than one Gail Graham, general manager

I hope many of you were able to bring your kids to this year’s Farm Tour—a collaborative effort among Mississippi Market, other area co-ops and our local producers. I am fortunate because regular visits to my grandparents’ farm were a part of my childhood. Though retired, they still had pigs and chickens, a vegetable garden, a berry patch, and even lovely flowers—food for the soul.

that supports a family, helps create community and fosters intergenerational wealth.

Access to fresh, delicious food is important. A diverse, vibrant local food sector helps create food security and helps build community wealth. Our cooperative plays a key role in supporting and encouraging this sustainable development that benefits us all, by connecting our shoppers with their growers.

Minnesota has a rich history of family farming, my great-grandparents came over from Germany in the late 1800s and started that farm I used to visit. Today, new immigrant populations, especially Latino and Hmong, are turning to the land and are excited to make their contributions to our agricultural traditions.

I have never been a farmer. But I started gardening in my 20s, learning all I could about composting and tilling the soil from a close friend who was a horticulturist. Technical skills are important, but I attribute my passion for growing food to my grandmother and those long-ago visits to the farm.

But we are also seeing a major push by big Ag to weaken regulations and public oversight of large-scale farming practices that are degrading our environment and threatening our water quality. I’m not suggesting we go back to those idyllic days of my grandparents’ farm—with dirt roads and no running water. But there has to be some middle ground between that and a “family farm” raising 20,000 hogs. I think our local growers and producers inhabit that middle ground. I believe there is still room for people to make a living on a sustainable farm—one

I still garden. I enjoy the fruits of my labor and the labor itself. But these days my passion is for “growing food” by working to grow our cooperative and, in doing so, to help grow the local food economy. On Sept. 2, Mississippi Market will accelerate our growth with the opening of our East 7th store. We are very pleased with this opportunity to introduce our co-op into a new neighborhood and to make more local foods available to more people. We hope you will join us in celebrating what we have created together.

Cooperatives offer more than the opportunity to experience great local foods; we offer an opportunity to experience democracy. This is an exciting time for your co-op—and a good time for you to consider running for our board of directors. Our members will be electing three new board members this year to help guide our work as our future unfolds.

A co-op is a community asset and one I hope you will consider a worthwhile investment of your time. Find more information at msmarket.coop/about/board/election/

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Board of Directors Report

The Power of Cooperation: turning dreams into realities Tracy Sides, board member Taking a step outside this time of year, I cannot help but notice the abundant growth, whether it’s the delicata squash in my garden, the apples in my neighbor’s trees, or the delicious honey produced by some very busy bees.

In September, Mississippi Market will celebrate its own fruitful period of growth with the opening of a third store on East 7th Street in Saint Paul. The idea to build a third store emerged from the ongoing success and an intentional growth policy of the co-op. The decision to move forward with the project followed thorough discussions among the board of directors, staff, and member-owners.

An important factor to the third store’s ultimate location was the community organizing efforts by neighbors on Saint Paul’s East Side.

Beginning in 2012 for a period of two and half years, residents rallied to form the Gateway Food Cooperative with more than 200 member-owners. general manager, Gail Graham, often mentions how impressed she was with the energy of the community around a natural foods co-op.

After more than 18 months of discussions, Gateway Food Co-op‘s members unanimously voted to accept an offer from Mississippi Market to be purchased. Former Gateway members became Mississippi Market member-owners. And two dreams were united. What a wonderful way for Mississippi Market to enter a new neighborhood – to have a whole group of residents buy in as member-owners before the new store is even built.

For more than four years, Gail Graham and her team, along with a talented and attentive board, have overseen a complicated project with due diligence and a positive attitude. And many of us, as member-owners, have invested our own money in the form of loans to help finance this exciting effort to expand our cooperative’s ability to drive positive change in the community by influencing the production, distribution, and enjoyment of food.

So, let us celebrate the fruits of our labor, even as we scan the horizon to prepare for the future. Together we are making a difference.

REVISITING BOARD COMPENSATION During the past year, your board of directors has been evaluating the current board compensation plan. Considering the board stipends at the other Twin Cities food co-ops and the growth of Mississippi Market, we have decided to bring a proposal to the member-owners wherein we will be recommending an increase in the stipend. (2005 was the last time member-owners were asked to approve a change in the board compensation.) In addition to the 10% store discount, the board proposes these changes: $200/month for the president (up from $100); $150/ month for other officers (up from $45); and $100/month for board members (up from $45). We believe our proposal will bring our board compensation plan in line with that of other Twin Cities co-ops. We recognize that this topic requires careful consideration by our member-owners. Please share your thoughts with us by attending a board meeting or contacting us at board@msmarket.coop.

WAYS TO SERVE 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 Sept. 3, 4:30–6:00 p.m. 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.

Call for Candidates: Mississippi Market Board of Directors Are you interested in helping the co-op plan our next steps? 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. Please attend a board meet-and-greet or a board meeting to talk to a current director for more insights into the role.

For more information about our board and the election process, visit msmarket.coop/board. Contact the board at board@msmarket.coop to connect with your board members.

Applications are due Aug. 18, 2015.

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OPENING RI B B O N C U T T IN G Sept. 2, 2015, 8:00 a.m.

Store opens immediately after the ceremony, approximately 9:00 a.m.

GRA ND O P E N IN G C E L E B RAT IO N Sept. 26, 2015, 10:00 a.m.-3:00 p.m.

REG U L AR S TOR E HO U RS 7:30 a.m.–9:00 p.m.

Join us as we fill our new aisles with festivities, featuring live music on the mezzanine by local musicians. You’ll find samples from some of our favorite farmers and producers including L.T.D. Farm duck eggs, Sweet Science ice cream, Salad Girl organic salad dressings, and The Lone Grazer Creamery. We’ll also have face painting, free popcorn, goodie bags for the first 200 shoppers, free apples for kids age 12 and under, and a $100 grocery purchase giveaway every hour. Plus, we’ll have prize drawings and a kids’ activity in the classroom.

S O M E O F OU R FAVO R IT E F E AT U R E S: • Classroom with teaching kitchen • • Full-service deli with juice-and-smoothie bar, made-to-order sandwiches, coffee drinks, salad bar, grab-‘n’-go, and hot food options • • Pizza bar! Hand-tossed pizzas made before your very eyes • • Cheese Island—wide selection of local, artisanal and everyday cheeses • • Full-service meat counter • Energy-efficient cases and lighting •

EAST 7T H STREET STO RE TI ME LI N E August 2011—Sarah Geving and Beth Butterfield began discussing the possibilities for a food co-op on the East Side of St. Paul.

2011

April 2012—The Gateway Food Cooperative (GFC) is incorporated and co-op begins taking on member-owners.

May 2012—GFC and Mississippi Market discuss the challenges of starting a new co-op and the idea of Mississippi Market investigating a third store.

2012

September 2011—Geving and Butterfield held a community meeting with 100 attendees and formed a steering committee. and the Gateway Food Initiative (GFI) is established with the East Side Neighborhood Development Corporation to support healthy, local food programs and to hold funds earmarked for the co-op.

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August 2012—Mississippi Market supports GFC’s grant application for Food Co-op Initiatives Seed Grant Program. Discussions continue about working together to bring a food co-op to St. Paul’s east side.

May 2013—Mississippi Market enters discussions with the city of St. Paul to explore the vacant lot known as the Hospital Linen site at 740 East 7th St.

2013 January 2013—Member-owner focus groups discuss advantages and concerns about growth.

TA K ING M I S S I S S I P P I M AR KE T T O T HE N E X T L E V E L

Catherine Downey operations manager

Carolfaye Meadows East 7th store manager

Ben Parker central kitchen manager

Downey has been serving Mississippi Market and its member-owners for over 20 years.

She has served a variety of different roles in that time including cashier, front-end manager, human resources manager, and Selby store manager. Now, Downey takes on the new role of operations manager, where her goal is to create a consistent customer and staff experience across stores. In order to reach this goal, she will supervise the three store managers and the central kitchen manager.

Meadows is a fresh face at Mississippi Market, but she’s not new to the world of groceries – she’s worked as a crew member at Trader Joe’s. She also has a human resources and operations background from her time at the Star Tribune, where she found a passion for exploring what it takes to make things work.

Parker knows his way around the kitchen, several kitchens, in fact. Over the past 15 years, he has worked in the delis of The Wedge, Seward Co-op, Lakewinds Food Co-op and Whole Foods Market. He came to Mississippi Market in 2008 when he was hired as the co-op’s food service manager.

Bringing her experience to the co-op gives Meadows the feeling of being a part of something bigger. “I am able to take all the things that I’ve done and turn them into something healthy,” she says.

Downey is looking forward to creating a team that can make her vision of a successful Mississippi Market live in all our locations, which includes a friendly staff, beautiful stores, offering high-quality products, and spreading the culture of generosity. She believes that, “we all have the ability to make an impact on someone’s day. If we can look at everything we do through that lens, then we can begin a chain reaction of positivity.”

She envisions the new store as a welcoming place for all. “I want it to feel like your favorite pair of jeans,” she explains. “You know that smile that comes from comfort and feeling good? We realize that you may shop at other stores, but we want to be your favorite.”

The addition of the East 7th Street store brings a new opportunity for Parker, who has been promoted to be the central kitchen manager. Housed in the basement of the new store, the central kitchen’s role is to support all of Mississippi Market’s delis. This is where all of the cooking and food preparation will take place—chopping vegetables for the salad bars, making all of our fresh salads, baking our muffins and scones, and cooking our hot-food menu. With the central kitchen focused on making our food, our deli teams will have more time to focus on serving you.

December 2013—Mississippi Market is granted tentative developer status by the city of St. Paul to develop the site.

December 2013-January 2014— Mississippi Market member focus-groups discuss hopes and dreams for the East 7th store.

2014 June 2013—The city of St. Paul and the district council hold community meetings to review plans for developing the Hospital Linen site.

Learn more about Catherine, Ben and Carolfaye at msmarket.coop/news

February-March 2014—Mississippi Market member-owners invest over $1.8 million in the East 7th Street store.

2015

April 2014—Gateway Food Co-op receives Sustainable St. Paul’s Local Healthy Food Award for its efforts in improving access to healthy food on the East Side.

January 2014—GFC members vote to dissolve their co-op and become member-owners of Mississippi Market.

October 2014—Purchase agreement is signed and construction begins.

September 2015— East 7th Street store opens.

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C A R N I V A L

O F

C L A S S E S

August - September 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, msmarket.coop/events. Call 651-690-0507 to register by phone.

Culinary Boot Camp: Cakes and Assembled Desserts (H)

Culinary Boot Camp is designed to get students cooking healthful, fun and satisfying meals. Please bring your cutting board, chef’s knife and paring knife. This course will focus on cakes and other assembled desserts. We will discuss and practice making traditional yellow and chocolate cake, as well as genoise. We will discuss filling and icing techniques.

Preparations will include Fruit Tart, Chocolate Layer Cake, Strawberry Layer Cake, Trifle and others.

Saturday, Aug. 8 WEST 7TH STORE 10:00 a.m.–1:00 p.m. $40/$36 members Matt Deutsch

Perfect Dairy-Free Pie Crusts (H)

If you don’t eat dairy but love pie, don’t despair! Spend an afternoon learning to make dairy-free pie crust and learn to make pies in a two-step process perfect for people with busy lives. You’ll bake a crust and make a filling in class; bring a small box in which to take home your treat. You’ll leave class ready to make State Fair-worthy pie crusts.

Extensive handouts provided. Children 6+ are very welcome as participants.

Sunday, Aug. 9 WEST 7TH STORE 1:00–4:00 p.m. $28/$26 members Jan Grover

Kids Class: Local After-Dinner Treats (ages 5–12) (H)

In this class we will sample ice cream and other after-dinner treats from our home state of Minnesota and learn a little about them, too. This class is intended for kids ages 5–12.

Tuesday, Aug. 11 WEST 7TH STORE 6:00–7:00 p.m. $15/$12 members Kenzie Tenter-Fox

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Cold-process Soap-making (D)

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

Thursday, Aug. 13 WEST 7TH STORE 6:00–8:00 p.m. $25/$20 members John Hanson, Longfellow Soap Company

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, Aug. 15 WEST 7TH STORE 1:00–3:00 p.m. $20/$15 members Liz McMann, master food preserver

Simple Summer Treats: Fruit Fools and Bachelor’s Jam (D)

Fruit fools combine fruits with heavy cream into cloud-like desserts that couldn’t be simpler or prettier. Bachelor’s jam lays down fruits as they come into season, layer by layer, with sugar and brandy to produce a heady concoction that you can drink come the winter holidays, as well as use as a topping for ice cream, trifles, and custards.

Extensive handouts provided.

Sunday, Aug. 16 WEST 7TH STORE 1:00–3:00 p.m. $24/$22 members Jan Grover

Kids’ Class: Local Farm Picks (ages 5–12) (H)

In this class we will sample local fruits, vegetables, cheeses and beverages that come from our neighboring farms. This class is intended for kids ages 5–12.

Thursday, Aug. 20 WEST 7TH STORE 6:00–7:00 p.m. $15/$12 members Kenzie Tenter-Fox

Bento: The Japanese Lunch Box (DT)

Bento or Obento is a Japanese lunch box with rice and a combination of protein and fresh vegetables. Learn the tips and tricks and then practice making rice balls to create your own Bento box! This class contains fish and seafood ingredients. Price includes meal.

Saturday, Aug. 22 WEST 7TH STORE 2:00–4:00 p.m. $35/$30 members Kimiko Molasky

Glorious Greens (DT)

At least half of our plate should consist of vegetables, and dark-green, leafy vegetables may be our most powerful and nutrient-rich veggie. You will leave this class with tips for eating more greens, as well as with samples and recipes.

Sunday, Aug. 23 WEST 7TH STORE 1:00–3:00 p.m. $20/$15 members Katy Taylor

The Food Connection to ADD/ADHD (L)

Home birth, birthing centers, and hospitals are all safe options, but which is right for you? Caitlin Wait is a registered nurse and certified nurse midwife. Join her in discussing birth environment options in the Twin Cities.

Tuesday, Aug. 18 WEST 7TH STORE 6:00–7:30 p.m. $8/$5 members Caitlin Wait, RN, CNM

Do you struggle with inattentiveness, concentrating and managing time, and starting or finishing projects? These and other symptoms of ADD affect increasing numbers of children and adults. Realize how much sugar is hidden in commonly eaten foods and sugar’s impact on ADD/ADHD. Discover the effect poor intestinal health has on ADD/ADHD and how to improve your intestinal health.

Tuesday, Aug. 25 WEST 7TH STORE 5:30–7:30 p.m. $30/$25 members Nutrition Educator from Nutritional Weight & Wellness

Refrigerator Pickles with Gabriele (DT)

Easy-peasy Plant-based Meals (DT)

Q&A: Where to Give Birth in the Twin Cities (L)

Learn to make traditional refrigerator pickles and employ other quick-fermenting methods, as well as create marinated salads during this season of plenty in Minnesota.

Fermented vegetables have been used for thousands of years by many cultures around the world. Fermented vegetables are rich in nutrients and digestion-enhancing enzymes.

Wednesday, Aug. 19 WEST 7TH STORE 6:00–8:00 p.m. $35/$30 members Gabriele Kushi, BFA, MEA, CHC, AADP

Join Chelsea Hassler from the Animal Rights Coalition for an evening of easy-peasy plantbased eating. We will prepare Black Bean Hummus, Eggless “Egg Salad” Lettuce Cups, and Avocado Chocolate Mousse. Learn how affordable and easy plant-based eating can be!

Thursday, Aug. 27 WEST 7TH STORE 6:00–8:00 p.m. $15/$12 members Chelsea Hassler, Animal Rights Coalition

Pesto-making Workshop: The Taste of Summer Preserved (DT)

Learn how to make and store pesto for use during the long winter. Students will learn about pesto variations and make batches of pesto to take home. Then we’ll work together to make six dishes featuring pesto, including Pesto with Sausage, Pesto Pizza, Pesto Beef Roulade, Pesto Roasted Vegetables and Pesto Pasta Salad. Extensive handouts will be provided. Please bring two ½-cup freezerready containers to take home your pesto!

Thursday, Sept. 10 WEST 7TH STORE 6:00–8:00 p.m. $35/$30 members Matt Deutsch

Culinary Boot Camp: Beef and Pork (H)

Culinary Boot Camp is designed to get students cooking healthful, fun and satisfying meals. Please bring your cutting board, chef’s knife and paring knife. This course will focus on beef and pork. We will discuss cuts of beef and pork and how to use them effectively in your home kitchen. Preparations will include Beef Wellington, Braised Beef Short Ribs, Pork Chops, and Pork Fried Rice, among other menu items.

Saturday, Sept. 12 WEST 7TH STORE 10:00 a.m.–1:00 p.m. $40/$36 members Matt Deutsch

Building Knife Skills: Knives and Basic Cuts (H)

Learn what to look for in a knife that’s easier to use, less expensive to buy and easier to maintain than your old ones. You seldom need precision cuts in home cooking, but when the occasion calls for a pleasing uniformity to your dices, julienned strips, and roll cuts, you’ll be happy to have spent this afternoon practicing these and other useful culinary cuts.

Everybody should know how to dispatch a batch of onions quickly, skillfully and without weeping! Bring a closed container so you can lug home your vegetable cuts for soup- or stew-making. Extensive handouts provided.

Sunday, Sept. 13 WEST 7TH STORE 1:00–4:00 p.m. $25/$23 members Jan Grover

Foods that Support Wellness (DT)

Research links stress, weight problems, allergies, candida, cancer, and numerous other illnesses to unbalanced lifestyle and eating patterns. In this class, Gabriele offers you easy and energy-balanced plant-based dishes made from whole grains, beans, and vegetables. Whether a preventive or curative approach to wellness is taken, Gabriele’s approach to natural foods cooking provides an excellent framework for one’s personal wellness and the wellness of our loved ones.

Tuesday, Sept. 15 WEST 7TH STORE 6:00–7:30 p.m. $30/$25 members Gabriele Kushi, BFA, MEA, CHC, AADP

Pesto-making Basics (DT)

This quick one-hour workshop is designed to give you the basics of making pesto at home. We will talk about preservation techniques and ways to use the pesto you make. Then we’ll share a meal of Penne with Pesto and Italian Sausage.

Wednesday, Sept. 16 EAST 7TH STORE 6:00–7:00 p.m. $15/$12 members Matt Deutsch

Back-to-School Self-care and Nutrition (DT)

Back-to-school can be a busy time for families coming off of summer break! Both self-care and nutrition can get pushed to the back burner, and it’s all too easy to reach for the frozen pizza and say “I’ll exercise tomorrow!”

This class will give you quick and easy selfcare tips and tricks that take just MINUTES a day and easy-to-prepare, nourishing foods that make your mouth water!

Wednesday, Sept. 16 WEST 7TH STORE 6:00–8:00 p.m. $23/$20 members Sonja Ramos, B.S., RYT, RTT, CHHC

Shopping Co-op on a Budget (L)

Learn the secrets for how to shop for natural, organic foods without breaking the bank.

Learn to set a budget, utilize coupons and resources, and get information about our Essentials and LIME programs!

Thursday, Sept. 17 EAST 7TH STORE 6:00–7:00 p.m.

Free (please register in advance)

Easy-peasy Plant-based Meals (DT)

Join Chelsea Hassler from the Animal Rights Coalition for an afternoon of easypeasy plant-based eating. We will prepare Creamy Potato Leek Soup, Curried Peanut Sauce with Tofu and Kale, and Chai-spiced Snickerdoodles. Learn how affordable and easy plant-based eating can be!

Sunday, Sept. 20 WEST 7TH STORE 2:00–4:00 p.m. $15/$12 members Chelsea Hassler, Animal Rights Coalition

Natural Gastrointestinal Health (L)

Do you suffer from gas, bloating or other abdominal concerns? What are food intolerances? What does “leaky gut” mean?

Learn about the gastrointestinal system and how to eat to improve your gut function.

Tuesday, Sept. 22 WEST 7TH STORE 6:00–7:00 p.m. $20/$15 members Sara Jean Barrett, ND

Tame Your Inner Sugar Beast (L)

There are physical and emotional reasons why you’re craving sugar. Get the knowledge and support you need to calm your cravings and take back your health.

Wednesday, Sept. 23 WEST 7TH STORE 6:00–7:00 p.m. $20/$15 members Maggie Christopher, CHNC, LAmFT

Foods to Build Happy, Focused Kids (L)

Learn the three essential skills for successful bread baking and how to avoid bread-baking failures. Learn how to choose recipes, shape loaves and enjoy fresh baked bread out of your own oven.

Thursday, Sept. 17 WEST 7TH STORE 6:00–8:00 p.m. $28/$25 members David S. Cargo, St. Paul Bread Club

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

Thursday, Sept. 24 WEST 7TH STORE 6:30–8:30 p.m. $30/$25 members Nutrition Educator from Nutritional Weight & Wellness

Brew Your Own Kombucha (DT)

Natural Gastrointestinal Health (L)

Bread Without Fear (DT)

This class includes instruction on how to brew your own great-tasting Kombucha at home. Take home a study guide with simple instructions, plus a starter culture to begin your Kombucha adventure right away.

Saturday, Sept. 19 WEST 7TH STORE 1:00–2:30 p.m. $35/$30 members Bryan Deane Bertsch, Deane’s Kombucha

Do you suffer from gas, bloating or other abdominal concerns? What are food intolerances? What does “leaky gut” mean?

Learn about the gastrointestinal system and how to eat to improve your gut function.

Tuesday, Sept. 29 EAST 7TH STORE 6:00–7:00 p.m. $20/$15 members Sara Jean Barrett, ND

Shopping Co-op on a Budget (L)

Learn the secrets for how to shop for natural, organic foods without breaking the bank.

Learn to set a budget, utilize coupons and resources, and get more information about our Essentials and LIME programs!

Wednesday, Sept. 30 EAST 7TH STORE 6:00–7:00 p.m.

Free (please register in advance)

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News and Announcements HOLIDAY HOURS Labor Day—open regular hours West 7th Selby East 7th

7:30 a.m.-9:30 p.m.

7:30 a.m.-9:30 p.m.

7:30 p.m.-9:00 p.m.

IMPORTANT DATES TO REMEMBER August 4—National Night Out Sept. 2­­—East 7th Street store opens Sept. 7—Labor Day Sept. 12—Selby Avenue Jazz Fest Sept. 13–15—Rosh Hashanah Sept. 26—East 7th Grand Opening

Save the date for our Annual Meeting Thursday, Oct. 29 at the Minnesota History Center Check-in time: 6:00–6:30 p.m. | Meeting and program: 6:30 p.m.–8:45 p.m.

Selby Avenue Jazz Fest Sept. 12, 11:00 a.m.–8:00 p.m.

Presented by our friends at the Golden Thyme Coffee Café, the Selby Avenue Jazz Fest has been showcasing outstanding jazz musicians since 2002. Music has a way of bringing people together, and that definitely is the case here. Each year the festival grows and grows, yet it continues to hold onto its roots of togetherness and neighborhood spirit. Besides fantastic music, the festival boasts a family-fun zone, art stalls, food stands, and a health & wellness area. Look for us—we’ll be handing out samples between 11:00 a.m. and 5:00 p.m.

Classes in two stores!

We are excited to have a new classroom at the East 7th store, complete with a kitchen for cooking classes! Now we are able to offer classes at both our West 7th and East 7th stores. Take a look at pages 8-9 to see our complete class listing. You’ll notice that each class is designated a store location. We hope to see you in one of our classes soon!

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Teaching Kitchen | East 7th Store

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 September 30, 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 September 30, 2015. Not applicable to special orders or gift card purchases.

Receive an additional 10% off all supplements.

Second Wednesday of every month.

Upcoming dates: August 12 | September 9

Integrity = Wheat ground to flour by us.

Bread made with ingredients you trust.

534 Selby Ave. Mon – Fri Saturday

Believe in us.

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

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

Emily E. Sherman emilyesherman.com

651.341.7686

700 Grand Ave, St. Paul, MN 55105

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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 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:

Board Meeting Dates

Moving soon?

• Tuesday, August 25, 6:30 p.m.

Selby Community Room • Tuesday, September 22, 6:30 p.m.

Selby Community Room

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

xtr ao m rdi nary cite xtr x e s a warenes ao m rdi nary cite awareness ex

e n tg e row nt tgh r m o wetahning meaning

General Manager Gail Graham Editor Kari Binning Proofreader Sid Korpi/ Proof Positive Graphic Designer Lucas Beck Greenhaven Printing 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.

gestalt gestaltwork work

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INDIVIDUAL SESSIONS SMALL GROUP WORK

What Through?

WhatAre AreYou You Going Going Through?

Gestalt Work is a learning process that helps you explore your life story and Gestalt Work helps youInexplore your you life jerry story and rothstein your present experience. the process develop a your toolkitpresent of observational experience.

In the process, you core will develop a toolkit of observational and thinking methods; clarify your principles; and define your goals. and 265 Oneida St. your goals.

265 Oneida methods; clarify core principles; and St. define Tothinking learn more, contact Jerryyour Rothstein: 203 651-587-8859 or jerold@gestaltwork.org, Suite or Suite see 203 www.gestaltwork.org.

jerry rothstein

Jerry rothstein

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

Gestalt thinkers: Fritz Perls and Paul Goodman were co-authors of the seminal book Gestalt Therapy: Excitement and Growth in the Human Personality.

651.587.8859 651.587.8859 Perls: “There is no end to integration.” gestaltwork28@gmail.com gestaltwork28@gmail.com Goodman: “Courage is justice to oneself.”

www.gestaltwork.org www.gestaltwork.org

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