August-September 2016

Market Medley Mississippi Market Member-Owner Newsletter August-September 2016 Vol. 41 No. 4

At Mississippi Market, we’ve been providing fresh, local food for our St. Paul neighbors for more than 35 years. We know our local growers and producers and we work to support them year-round. But this time of year, when the local harvest is at its peak, we can’t help but share our excitement about local foods.

We define “local” as food and products grown, produced, or processed within the five-state area: Minnesota, Wisconsin, Iowa, and the Dakotas.

From June 2014-July 2015, we spent over $8 million in the local food system AND 46.29% of our wholesale purchases were from local farmers, producers, and Minnesota-owned businesses.

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THANK A FARMER Look for our “Thank a Farmer” tables in August to write a little note to the farmers that make our local food scene what it is. We’ll send the notes to the farmers at the end of the month.

••• TAKE THE CHALLENGE! Sign up to take the Eat Local Challenge in our stores or online at msmarket. coop. You decide how many locallygrown foods you aim to eat in August and you’ll be entered to win prizes each week of the month. You’ll also receive weekly e-newsletters featuring our favorite local items, recipes, and profiles of our local growers. Setting your own goal for the challenge makes it achievable for everyone!

FIND LOCAL AT YOUR CO-OP Explore Mississippi Market’s local food selection, taste our favorites, and talk all things local with our education coordinator, Katie Campbell. Tours are free, but registration is required.

Saturday, August 20, 10:00-11:00am West 7th store Wednesday, August 24, 5:00-6:00pm East 7th store Can’t make it in for a tour? You can take part in our “Find Local at your Co-op” scavenger hunt. Pick up a game sheet in stores during the month of August and have fun searching for local items at your co-op.

••• #EATLOCALSTP Share your meals made using local ingredients with us on Instagram for another way to win prizes. Take pictures of the local food you grew, gleaned, or cooked, and you’ll be entered to win a $20 gift card to your co-op.

General Manager Report

Addressing food waste at the co-op Gail Graham, general manager

Like many people, I prefer simple answers, neatly tied up with a bow. But most of the issues we face are complicated. While plenty of people might offer simplistic answers, it is generally difficult to find a simple solution to a complex problem.

One high visibility, hot topic these days is the issue of food waste. Likely you have heard the statistics—in the U.S., 40 percent of all food produced goes uneaten every year, and if food waste were a country it would be the 3rd largest producer of greenhouse gases in the world! When we waste food, we also waste the water and energy that goes into producing, distributing, and disposing of it. To add insult to injury, we create greenhouse gases when we send it off to a landfill.

“Reduce: Reuse: Recycle” has become a part of our vocabulary and provides a helpful framework for conserving natural resources. There is a similar, though not as catchy, mantra to address food waste, “Prevent: Recover: Recycle.”

A simplistic solution to this complex problem is the campaign pushing stores to sell “ugly produce” –produce that “doesn’t meet the grocery stores’ strict cosmetic standards.” It turns out that isn’t as easy as it may appear. Remember, these are the odd balls, the funny shaped carrots, the crooked cucumbers or the squash that got too big—and a grower can’t predict what his supply will be. That makes it difficult for these products to move through the distribution chain. At the co-op, we work with our local growers and local warehouse to buy “seconds”—those ugly fruits and vegetables you hear about, when they are

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available. However, many of them are already sold to food processors because after slicing and dicing, the shape doesn’t really matter.

Most of us are familiar with the phrase “Reduce: Reuse: Recycle”. It has become a part of our vocabulary and provides a helpful framework for conserving natural resources. There is a similar, though not as catchy, mantra to address food waste, “Prevent: Recover: Recycle.”

At the co-op, we try to prevent waste by ordering appropriately. Yes, inevitably, we have food we can’t sell, and when possible, we recover it.

Bruised fruits can be trimmed, washed, sliced, and put out as samples. Ripe bananas can be frozen and used in our smoothies or baked goods. We also donate product to a number of food shelves, and we put “dated out” items in our breakrooms for our staff to eat. If we can’t recover the food, we recycle it by composting it or setting it aside for use in animal feed.

Of the enormous amount of food we waste as a nation—approximately 40 percent happens at retail level and another 43 percent in the home.

When it comes to reducing food waste, each one of us has a role to play. While food waste is a complicated problem, here are two simple steps we can each take to help address it.

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irst, we can educate ourselves about F the issue. A good place to begin is to visit refed.com, the website for Rethink Food Waste Through Economics and Data.

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S econd, you can take the “prevent: recover: recycle” approach at home and reshape the way you manage your refrigerator.

At your co-op we work hard to help you build a sustainable local food system—from start to finish!

Board of Directors Report

Become more involved with your co-op Megan McGuire, board member

At our spring board of directors’ retreat, I felt incredibly energized as we discussed the future of our co-op. How might we grow and evolve in the face of increasing competition— grow our sales at existing locations? Build new stores? Partner or merge with other co-ops?

Create new ventures such as restaurants or…?

How would any of these choices serve the interests of the member-owners? If these kinds of questions excite you, then you might be an excellent candidate for the board of directors. In particular, we are seeking member-owners with expertise in financial management to balance the expertise of other board members. Reviewing the co-op’s budget and financial reports is one of the most critical functions of the board and helps us determine the health of the co-op and whether we are in a position to grow in new ways.

In addition to seeking candidates for the board, we are also looking for a member-owner to serve on the board slating committee. This committee will evaluate board candidate applications and

select the candidates who will be slated for election. After last year’s board election, we heard from member-owners that had been unaware of or were concerned about the slating process.

In the April–May newsletter, board member Matthew Orensteen wrote about the board slating process. The board has continued to discuss ways to improve the slating and election process. As part of the effort to improve the board election process, we have decided to add a member-owner to the slating committee. Having a reviewer from outside the board will bring additional transparency and impartiality to the process. The time commitment would be one meeting to review board candidate applications on Wednesday, Aug. 17, 5–8 p.m. If you are interested in serving on the slating committee, please email your name, member number, and state your interest in the committee to the board of directors by Friday, Aug. 12 at board@msmarket.coop.

MORE WAYS TO SERVE Wanted: Audit committee members We are looking for individuals to join this year’s audit committee! The audit committee meeting will be held on Sept. 15, 2016, 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’s activities. Please attend a board meeting to talk to a current director for more insight 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 Friday, Aug. 12, 2016.

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Midwest Food Connection – Teaching the value of whole foods for 20 years Haruko Ruggiero, Midwest Food Connection educator

Now embarking on our 20th-anniversary school year, Midwest Food Connection will continue to educate St. Paul elementary students about food and agriculture on behalf of Mississippi Market and other Twin Cities food co-ops. For the last two decades, we have been a part of a vast and diverse movement nurturing the health of our children through nutrition and advocating for the health of our land and economy through our agricultural practices.

In my 10 years working for the program, initiatives such as farm-toschool, schoolyard gardens, and community-supported agriculture (CSAs) have blossomed and have been ever expanding. More and more people have an appreciation for the value of fresh, local, unprocessed food and know the significance of it in our diets.

Co-op shoppers are among the pioneers of our return to these fundamentals of health, and they also tend to know that anything that is a whole food—a food where you can still literally see some or part of the plant it came from—is a “super food,” to use a well-known term. This is one of the Midwest Food Connection’s foundational beliefs, and accordingly, we have developed an extensive repertoire of hands-on lessons to have kids tasting fresh, whole, and often local foods while learning about other aspects of each food item, including elements of geography, history, botany, and more. Children love to see us walk in with our bin full of fresh produce, along with our cutting board and tablecloth. Their reactions tell us they find it “super”!

The end-of-summer harvest provides us with a wonderful array of options to bring into the classroom. Each September, when gathering my supplies, I consider how each item draws children in and elicits vibrant reactions to flavor, color, smell, and shape. My salad-making lesson bin will undoubtedly hold some Beauty Heart radishes and whole fennel bulbs, while the eat local bin will have some bluebell grapes, a piece of local cheddar, Minnesota apples, and a map of our state. A traditional aspect of the fall harvest is the seeds from one of our native aquatic grasses, which serve as the centerpiece for our wild rice lesson (along with a folk tale and our skillet). Our closing lesson bin is easy to fill: a simple crust and sauce, with lots of fresh and dried herb plants! Engaging children with the bounty from our farms, our lessons continue to sweeten the transition from summers outside to the classroom inside.

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Sustainable school supplies

Local apples— Arriving just in time to give to your teacher Whistling Well Farm (so named because of the way their well whistles when the east wind is just right off of the St. Croix River) is located south of Afton State Park. Charlie and Chad Johnson grow approximately 10,000 apple trees, consisting of over 20 varieties. In addition to Mississippi Market, Whistling Well supplies apples to other area food co-ops, farmers’ markets, and South Washington County Schools as part of the Farm-to-School Program.

Onyx + Green sustainable school and office supplies are made of mostly recycled and natural materials. For example, the pens write with soy-based inks and the paper is made out of sugar cane.

One of the goals of the founders of Onyx + Green is to increase student and parent awareness in protecting the environment. Look for Onyx + Green pens, pencils, notebooks, and folders for your start to the school year.

The Johnsons use integrated pest management to avoid using harmful pesticides on their crops and installed a weather station that is connected with Cornell University. Thanks to both the insect-trapping and weather-tracking systems that Charlie has established, Whistling Well Farm also serves as a Minnesota Department of Agriculture Sustainable Demonstration Farm.

We’re proud to partner with Whistling Well Farm because it’s clear the Johnsons focus on the health of their community and their environment by growing great-tasting apples.

Look for Whistling Well apples in our produce selection starting the third week of August:

SW EETA NGO | HONEYCR ISP MCINTOSH | SNOWSW EET

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Lee Xiong and Mae Yang Xiong

Hmong American Farmers Association: Breaking barriers and building wealth for Hmong farmers Kari Binning, communication & media specialist

Hmong farmers have been transforming the local food economy in the Twin Cities since the first wave of refugees arrived from Laos and Thailand 30 years ago. From their active presence at area farmers’ markets to introducing new foods like lemongrass and bok choy to Minnesotans’ palates, it’s clear they have made a big impact on local foods in our state.

Yet, for as much of an impact as Hmong farmers have made on our local growing economy, they historically have not been compensated to the same level as mainstream farmers. Enter the Hmong American Farmers Association (HAFA). HAFA is a member-based organization located in St. Paul, started and led by Hmong farmers, working to lift up immigrant farmers and build wealth in the Hmong community. HAFA found that on average Hmong farmers made $3,000 less/acre than mainstream Minnesotan farmers.

ways. “Most importantly,” she explains, “HAFA farmers are part of a community with similar values and similar goals. In addition, HAFA provides its farmers with access to land and markets, business development trainings, and access to micro and matching loans.” The HAFA Food Hub was created as a way to expand the market for Hmong farmers who traditionally only sold at farmers’ markets. Through the Food Hub, HAFA farmers can choose to sell their produce to area restaurants and grocers, like Mississippi Market. When in season, Mississippi Market sells HAFA purple sweet potatoes and ground cherries.

HAFA is currently made up of 22 farming families, which breaks down into 128 individual farmers. Each farm is its own autonomous business; farming plots of HAFA land are located in the Vermillion Township. Among these farmers, they grow over 160 different kinds of produce, from carrots and kale to ground cherries and lemongrass.

When asked how HAFA determines success, Pakou doesn’t hesitate to say: “When kids are proud of what their parents do and are proud to trace their roots back to the farm.” By building a community around agriculture, tapping into the skills of Hmong farmers, and addressing institutional barriers, HAFA takes a multigenerational, holistic approach in their such as access to affordable land and capital credit, HAFA efforts to close this earnings gap. Pakou Hang, HAFA’s executive is ensuring Hmong farmers will continue to impact the director, says that HAFA supports its farmers in four important Twin Cities local food economy for generations to come.

FOOD, FARMERS & FOOD JUSTICE PANEL Join Pakou Hang from the Hmong American Farmers Association (HAFA), Deanna Abbott-Foster from Dayton’s Bluff Community Council, and Elena Gardner from Nexus Community Partners for an evening exploring food justice on the East Side of St. Paul. We will hear from these three incredible panelists about community wealth building on the East Side and creating a food economy that works for everyone.

Produce samples from HAFA’s farm and light appetizers will be provided.

This event is free but due to limited space, registration is required.

September 21 | 6:00-7:30 pm East 7th store | 740 East 7th Street, St Paul 55106 6

Ground cherries grow with a light husk, similar to tomatillos, but are smaller in size and have a light orange-skin. Their flavor has been described as a cross between a tomato and a pineapple, as well as likened to fruit punch, which makes them versatile in the kitchen- they work well in both sweet and savory dishes.

G ET T O KN OW :

Ground Cherries Chocolate-dipped Ground Cherries

Ground Cherry Salsa

This delicious treat also offers a beautiful presentation – perfect for parties!

Ingredients 1 cup ground cherries, quartered ∂ small red onion, finely chopped ∂ cup cilantro, finely chopped | 1 jalapeño, minced The juice from half of a lime | A pinch of salt, to taste 1 Tbsp extra virgin olive oil

Ingredients 1 cup ground cherries, whole | ⅞ cup unsalted butter ½ cup granulated sugar | 3 Tbsp cocoa powder 3 Tbsp cold water Preparation Melt the butter in a small saucepan on low heat. Stir in the sugar, cocoa powder, and water. Stir continually until the ingredients are evenly mixed and smooth. Set aside.

Preparation Remove husk from ground cherries and rinse.

Cut ground cherries into quarters and place in a bowl. Mix in onion, cilantro, and jalapeño. Add lime juice, salt, and oil and stir to combine.

Tear and gently pull back the husk of the ground cherries, but do not remove.

Holding the husk, dip the cherries in the chocolate.

Enjoy immediately or set aside for later.

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EVENTS F I N D L O C A L AT YO U R C O - O P : TOUR OF WEST 7TH STORE

COMMUNITY CLASSES

Saturday, Aug. 20 • 10:00–11:00am Free (registration required)

REGISTERING FOR CLASSES

Explore Mississippi Market’s local food selection, taste our favorites, and talk all things local with our education coordinator, Katie Campbell.

F I N D L O C A L AT YO U R C O - O P : TOUR OF EAST 7TH STORE Wednesday, Aug. 24• 5:00–6:00pm Free (registration required) Explore Mississippi Market’s local food selection, taste our favorites, and talk all things local with our education coordinator, Katie Campbell.

AU G U S T- S E P TE M B E R

Registration is required for all classes. You may register online or at our customer service desks. Class fees 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.

CLASSES LOCATIONS: WEST 7TH | EAST 7 TH L = Lecture | DT = Demo and Tasting | D = Demo | H = Hands On

AUGUST CLASSES MAKING HERBAL MEDICINE: HERB DRYING AND TEA BLENDING (DT)— EAST 7TH Saturday, Aug. 6 • 10:00am–12:00pm $30/$25 members In this workshop participants will learn how to dry herbs and blend teas. Students will take home teas and herbs valued at $10. Please bring two quart-sized jars.

INSTRUCTOR: Megan Thrasher-Pierce

STORY TELLING HOUR— EAST 7TH STORE Saturday, Sept. 17 • 10:00–11:00am Free (registration required) Join us for a family- and kid-friendly storytelling hour at your co-op. After listening to stories on gardening and healthful eating, we will have a craft activity.

Light snacks will be provided. This event is free but registration is required.

“ F O O D , FA R M E R S , A N D F O O D J U S T I C E O N T H E E A S T S I D E ”— EAST 7TH STORE Wednesday, Sept. 21• 6:00–7:30pm Free (registration required) Join Pakou Hang from the Hmong American Farmers Association (HAFA), Deanna Abbott-Foster from Dayton’s Bluff Community Council, and Elena Gardner from Nexus Community Partners for an evening exploring food justice on the East Side of St. Paul. We will hear from these three incredible panelists about community wealth building on the East Side and creating a food economy that works for everyone. Produce samples from HAFA’s farm and light appetizers will be provided. This event is free but due to limited space, registration is required.

PESTO-MAKING WORKSHOP (DT)—EAST 7TH Wednesday, Aug. 17 • 6:00–8:00pm $35/$30 members Learn to make classic basil pesto and techniques for preserving it for use throughout the winter. We will make a hearty batch of pesto and then use it in several dishes including Classic Pesto with Sausage and Penne, Pesto Pasta Salad, and Pesto Pizza. Bring a 1/2-cup-sized container to take home some pesto! Recipes will be provided.

INSTRUCTOR: Matt Deutsch

EASY PEASY PLANT-BASED CHEESE (DT)—EAST 7TH Sunday, Aug. 21 • 10:00am–12:00pm $15/$12 members Join Steve Leinen of the Animal Rights Coalition and learn how to make delicious plant-based cheeses! You will get to sample all of these delicious varieties: Fresh Mozzarella, Cultured Cashew Chevre, Sharp Cheddar Cheese Ball, and Easy Cheese Sauce.

INSTRUCTOR: Steve Leinen

PRESSURE CANNING (H)—WEST 7TH Sunday, Aug. 21 • 1:00–4:00pm $30/$28 members Pressure canners are big, heavy and relatively expensive. Join Jan for an afternoon of using pressure canners, exploring how and why they work, and deciding if they’re for you. You’ll pressure-can some tomatoes to practice successful techniques. Bring a pint canning jar, band, and new lid. Extensive handouts provided.

INSTRUCTOR: Jan Grover

FINANCIAL STRATEGIES FOR WOMEN (L)—WEST 7TH Tuesday, Aug. 23 • 6:00–7:00pm Free (registration required) Join us to explore financial strategies tailored to women’s unique needs.

We will cover protection strategies, goal setting, social security, as well as distribution and estate strategies.

INSTRUCTORS: Katie Oelker and Matthew Merrick

BIRTHING OPTIONS IN THE TWIN CITIES (L)—WEST 7TH Thursday, Aug. 25 • 6:00–7:30pm $10/$7 members 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.

INSTRUCTOR: Caitlin Wait, APRN, CNM

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WATER-BATH CANNING (H)—EAST 7TH Sunday, Aug. 28 • 1:00–4:00pm $30/$28 members Water-bath canning is used to safely preserve fruits, salsas, pickled vegetables, jams, jellies, and chutneys. Water-bath canning is usually fast, and you can easily make just two or three jars at a time! Learn to can, using the most recent methods developed by university foodsafety programs and the USDA. We’ll can fruit or salsa, so bring a half-pint jar, band, and new lid.

INSTRUCTOR: Jan Grover

SHOP THE CO-OP ON A BUDGET (L)— EAST 7TH Wednesday, Aug. 31 • 6:00–7:00pm Free (registration required) Think healthful eating is out of your budget?

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

Learn to set a budget, get coupons and resources, and learn more about our Co-op Basics and LIME programs.

INSTRUCTOR: Katie Campbell, Education & Events specialist

STRESS AND HORMONES (L)—WEST 7TH Wednesday, Aug. 31 • 6:00–7:00pm Free (registration required) Symptoms like headaches, fatigue, PMS, hot flashes, weight gain, and insomnia may seem common but that does not mean they are normal. Learn how the seen and unseen causes of stress affect our bodies and contribute to hormonal imbalance. You’ll also learn what to do about it. By implementing proper diet, rest, exercise, stress reduction and supplementation, you can maintain optimal health.

INSTRUCTOR: Elissa Cohen, DPT, FDN-P

SEPTEMBER CLASSES HAPPINESS HOUR (L)—WEST 7TH Wednesday, Sept. 7 • 6:00–7:00pm $5/$3 members Enjoy an introduction to powerful techniques that increase your well-being through: reducing stress, increasing health and wellbeing, achieving more ease and joy in personal relationships, improving self-esteem, and deepening your sense of community.

INSTRUCTOR: Abhay Ladhe

PLAYING WITH PLENTY: GARLIC & POTATOES (H)—WEST 7TH Sunday, Sept. 18 • 1:00–4:00pm $30/$28 members Minnesota is home to some of the finest garlic grown in the U.S.—it puts California

garlic to shame. Join Jan for an afternoon of celebrating the savory splendor of local garlics paired with MN and WI potatoes in this hands-on class. Prepare a memorable soup, a fiery Mediterranean Dip, a main-dish GarlicPotato-Cheese Gratin, and more. Bring your appetite and a take home container.

INSTRUCTOR: Jan Grover

EASY PEASY PLANT-BASED PIZZA (DT)— EAST 7TH Sunday, Sept. 18 • 3:00–5:00pm $15/$12 members Join Chelsea Hassler of the Animal Rights Coalition and learn how to make delicious plant-based pizza! Learn how easy plantbased eating can be.

INSTRUCTOR: Chelsea Hassler

BIRTHING OPTIONS IN THE TWIN CITIES (L)— WEST 7TH Wednesday, Sept. 21 • 6:00–7:30pm $10/$7 members 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.

INSTRUCTOR: Caitlin Wait, APRN, CNM

THE MINDFUL ART OF TEA (DT)—WEST 7TH Thursday, Sept. 22 • 7:00–8:30pm $20/$15 members In this class, we combine the simple act of drinking tea with presence practices to develop mindfulness of body, heart, mind, and soul. We grow awareness of ourselves, each other and the tea with which we are engaged to land more fully in the present moment. The tea will be non-caffeinated.

INSTRUCTOR: Katy Taylor

PRAIRIE MEDICINE (DT)—EAST 7TH Thursday, Sept. 22 • 6:00–8:00pm $40/$35 members In this workshop, participants will learn about the medicinal properties of Native Prairie Plants and how to make medicinal preparations from them. Some of the plants we will get to know include echinacea, yarrow, bee balm, and anise hyssop. We will make a tincture, infused honey, infused oil, and a cordial. Students will take home medicines valued at $10, so please bring two jars.

INSTRUCTOR: Megan Thrasher-Pierce

HOMEOPATHY FOR BABIES AND CHILDREN (L)—WEST 7TH Saturday, Sept. 24 • 1:00–3:00pm $20/$15 members Learn about homeopathy and how to use remedies for your little ones! This class will explain how homeopathic remedies work, the history of homeopathy, and how you can start using remedies to ease minor illness and injury.

INTRODUCTION TO ESSENTIAL OILS (L)— EAST 7TH Saturday, Sept. 24 • 10:00–11:30am $15/$10 members This introductory workshop will teach participants what essential oils are and how they are extracted and bottled. Everyone will leave with the skills necessary to know how to use essential oils safely, as well as how to determine which essential oil is best for his or her specific concerns.

INSTRUCTOR: Andrea Bode

PLAYING WITH PLENTY: APPLES & QUINCES (H)—WEST 7TH Sunday, Sept. 25 • 1:00–4:00pm $33/$31 members Apples and quinces are two of autumn’s most beautiful fruits, and you’ll honor them in this hands-on class by making several quick, simple-but-memorable dishes to repeat at home this fall: a splendid Apple Crisp served with Maple Whipped Cream; a jubilant Pink Apple-Quince Sauce for eating plain, as a side to pork or over yogurt; and an Apple-Quince Tart. Extensive handouts provided.

INSTRUCTOR: Jan Grover

HERBS FOR THE HARVEST SEASON (DT)— EAST 7TH Sunday, Sept. 25 • 1:00–3:00pm Free (registration required) In this workshop, participants will learn how to use herbs to support the body during the fall months, as we prepare for the winter.

This workshop and medicines are offered for donation.

INSTRUCTOR: Megan Thrasher-Pierce

TAME YOUR INNER SUGAR BEAST (L)— WEST 7TH Wednesday, Sept. 28 • 6:00– 7:00pm $20/$15 members You want to eat less sugar, but your “inner sugar beast” comes alive and you find you can’t stop eating it. 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.

INSTRUCTOR: Maggie Christopher

SHOP THE CO-OP ON A BUDGET (L)— WEST 7TH Thursday, Sept. 29 • 6:00–7:00pm Free (registration required) Think healthful eating is out of your budget?

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

Learn to set a budget, get coupons and resources, and learn more about our Co-op Basics and LIME programs.

INSTRUCTOR: Katie Campbell, Education & Events specialist

INSTRUCTOR: Jennie Hoglund

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News and Announcements

UPCOMING EVENTS

Positive Change

Eat Local Challenge August 1–31

August—Slow Money Minnesota Supporting small family farms grow their enterprises with low or 0% interest loans from Slow Money Minnesota’s Grow a Farmer Fund.

Deadline for Board of Director Applications August 12 Food, Farmers & Food Justice Panel September 21 | 6–7:30 pm Labor Day September 5 | Open regular hours

SAVE THE DATE

September—Hmong American Farmers Association Advancing the prosperity of Minnesota’s Hmong American farmers and their families through economic development, capacity building, advocacy, and research.

Deadline for applications to serve on our board 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’s activities. Please attend 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 Friday, Aug. 12, 2016.

Discontinuing our delivery service OCT 11

2016

Mississippi Market will be discontinuing the delivery service, Mississippi Market at Your Door, as of Aug. 31, 2016. There have been many challenges in keeping the service up to the level we strive to offer at Mississippi Market. Please make any final orders to be delivered by Aug. 31.

Happy one-year anniversary to our East 7th Street Store!

Member-Owner Appreciation Day October 11 Annual Member-Owner Meeting October 27

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The store opened on Sept. 2, 2015. We are excited to mark the milestone of one year in operation as a three-store cooperative!

Receive an additional 10% off all supplements.

Second Wednesday of every month.

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, 2016. 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, 2016. Not applicable to special orders or gift card purchases.

U P C O M I N G D AT E S : August 10 | September 14

Fresh milled flour = the freshest bread 534 Selby Ave. 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

Emily E. Sherman emilyesherman.com

651.341.7686

700 Grand Ave, St. Paul, MN 55105

Jerry Schmidt Mortgage Banker NMLS# 452472

Holistic Life Coaching (651) 363-1877 katy@katytaylor.com Contact me for a free Discovery Session!

651.783.5247 www.jshomeloans.com

bellbanks.com

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Board of Directors 651.310.9475 board@msmarket.coop Debbie Brown Fun Fun Cheng Sara Kujawski Megan McGuire Matthew Orensteen Tracy Sides Stephen Streng Mia Taney Hlee Vang Maureen DeCamp, Board Assistant

Locations: 622 Selby Avenue, Saint Paul, MN 55104 Administrative Offices

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

740 East 7th Street, Saint Paul 1500 West 7th Street, Saint Paul msmarket.coop

Market Medley 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.

B O A R D M E E T I N G D AT E S

• Tuesday, August 23, 6:30 pm Selby Classroom • Tuesday, September 27, 6:30 pm Selby Classroom

Moving soon?

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

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:

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