August-September 2012

Mississippi Market Member Newsletter

Eat Local America August 1-30

One 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 with the 5 state area—Minnesota, Wisconsin, Iowa and the Dakotas. With August’s Eat Local Challenge, we encourage you incorporate food and products from 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—or one meal a day—with local foods or going all in 100%,we hope you’ll discover the joys of freshpicked 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 in our stores or online at www.msmarket.coop. You’ll be entered to win prizes each week in August. You could win Saints tickets, cookbooks by local authors, a local cheese spread, or a Citizen folding bike. 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!

August-September 2012 Vol. 36 No. 4

Our deli does local Short on time? Can’t take the heat in your kitchen? Don’t fret!

Our deli can set you up with amazing food made with the freshest local ingredients. We are committed to cooking with local and organic ingredients when available. When in season, the deli buys much of its produce from local growers like Wisconsin Growers, a co-op itself, comprised of approximately 20 small family farms in Western Wisconsin that use horses, horse machinery, and hand tools exclusively to farm almost 40 acres of land. The deli also looks locally to source dairy products, poultry and eggs. In August, when the local season is at its peak, the deli will feature salads, desserts, and juices made with all-local ingredients.

Try our new breakfast sandwiches made with local Schultz eggs, Beeler’s bacon, Pasture’s a Plenty sausage, and various cheeses, served on a Matthew’s English muffin.

And, the salad bar will be stocked with lots of the freshest, local produce.

General Manager’s Report

Building community with food, fun, flora —and by fostering involvement Gail Graham, general manager

“While selling great food and teaching people how to use it is at the heart of what we do, it isn’t all we do.”

Krysta Tanico, Mississippi Market’s education and in-store events coordinator, teaches girl scouts about where their food comes from.

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“Concern for Community”, the 7th co-op principle, is easy to rally around. Co-ops build community. This is integrally woven into what we do and how we run our business.

First and foremost, a co-op exists because people in a community come together to meet a common need. Mississippi Market exists to provide access to quality goods and services—a common need in our community. Access to good food is a cornerstone of building personal health and there is a growing recognition that while access is critical, it is not sufficient.

That’s why education is an important part of what we do: we not only sell good food, we help people learn how to use it with recipes, classes, articles in our newsletter and by presenting to outside groups like Early Chilhood & Family Education (ECFE). We reach out to our future cooks with classroom programs provided by the Midwest Food Connection, a non-profit founded by 5 area food co-ops, that sends teachers into the schools, for free, to teach kids about food and sustainable eating.

While selling great food and teaching people how to use it is at the heart of what we do, it isn’t all we do. At Mississippi Market we work to make our communities better through partnering

with the St. Paul Library, Community Design Center, and area food shelves.

We help make our neighborhoods fun with our sponsorships of events like Wishes for the Sky, Selby Jazz Fest and the West End Garden Tour. And our own gardens make our neighborhoods more beautiful, giving you a nice place to hang out and enjoy a meal from the deli and a chat with your friends.

Strong retail partnerships can help build strong communities. For our co-op to thrive, our community needs to thrive; and as we thrive, we help our communities thrive.

And to thrive, we need to grow.

Growing means we can have a bigger impact. Growing means we can create more jobs. Growing means we can circulate more money back into our community. Since we opened the West 7th store in July of 2009, we have seen our membership grow 34.3%, our staff numbers grow 15.2% and our sales grow 33.4%. Both stores are thriving, and we believe we have made a positive impact on the neighborhoods in which our stores are located.

What does growth look like for us in the coming years? I can’t answer that. I do know that we will remain aware of growth opportunities including growing our core food business as well as being open to other community-enriching endeavors.

As we ponder our future we will find ways to engage our member-owners in the conversation—and a very direct way that you can be a part of that conversation is by serving on our board of directors.

Our Board’s job is to represent co-op members’ interest in creating the long range vision for the co-op and to establish policies that help management and staff achieve that vision. Service on the board is a big commitment and an important one.

I encourage you to give serious thought to serving on the Board and helping your co-op, and your community, thrive. Let’s create the future together!

Board of Directors Report

Principle 3: Member Economic Participation (you’re invited!)

Barbara Tretheway, Chair, Finance Committee

“In the end, cooperatives, while profit-making businesses, are focused on people and a greater purpose (in our case, healthful food) rather than simply profit.”

Wanted: Two Audit Committee Members If you are financially literate and comfortable looking over balance sheets and income statements, consider joining our audit committee.

You would serve as one of two members at large, joining the Board’s finance committee to review the results of our annual audit. The review will take place on Tuesday, August 28, from 4:30-6:00 pm in the 2nd floor meeting room at the Selby store.

Interested?

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

As part of the United Nations Year of the Cooperative, your board of directors is reviewing the seven cooperative principles in its newsletter column. These principles set forth common guidelines by which cooperatives put their values to work.

Under Principle Three, cooperative members contribute equitably to, and democratically control, the capital of their cooperative. At least part of that capital is common property of the cooperative. Cooperative members usually receive limited compensation, if any, on capital subscribed as a condition of membership. Surpluses may be used for any of the following purposes: developing the cooperative, setting up reserves, part of which at least would be indivisible; benefiting members in proportion to their transactions with the cooperative; and supporting other activities approved by the members.

So how do we apply this principle and what difference does it make?

When you join Mississippi Market, you purchase fifteen shares of stock.

This makes you an owner! One of these shares is Class A stock. This is voting stock and it gives you the right to vote for the board. The other fourteen shares are Class B stock. Like the Class A stock, these fourteen shares may be repurchased from you if you leave the cooperative, or can remain invested.

If you have paid the $90 in full, but you decide that you no long want to be a member-owner, then the co-op will buy it back from you (you get your $90 back.)

Another way you economically participate is through shopping at the stores. Each year the board looks at

operating performance, cash needs for operations and our plans for developing the cooperative. Based on this, the board declares a dividend and allocates that dividend between cash and Class B stock. You generally receive a check or a voucher for the cash component of the dividend and you also receive additional Class B shares. These Class B shares build equity on our balance sheet, which helps support the sustainability and growth of the cooperative.

It quite often enhances our ability to invest in our future and ensure broader social engagement e.g., supporting community efforts and educational programs. This is capital that is owned by all the cooperative members, and it would be distributed if the cooperative closes, but only after all other obligations have been met.

There is a third class of stock, Class C stock. This is used from time to time as a form of investment for members.

When we were raising funds to open the West Seventh store we asked members to make loans to the cooperative. The minimum amount was $1,000. Several people wanted to invest but did not feel comfortable with $1,000. We offered Class C shares for $500 each. From year to year, the board decides if a dividend should be paid on these shares. The Board also decides if, and when, to repurchase this stock.

While these rules may seem mundane, they are very important. Cooperatives do not distribute and invest their earnings on the basis of the size of individual shares. Rather, we distribute on the trade done with the cooperative and in support of a common goal. This makes the cooperative a more sustainable organization. In the end, cooperatives, while profit-making businesses, are focused on people and a greater purpose (in our case, healthful food) rather than simply profit. It’s our secret sauce! Thank you for being a part of it.

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L O C A L

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Tales from a Cheese Tour

By Kevin Lewsader, Selby cheese monger

Cheese fresh off the farm! Sara, from Selby’s deli and cheese department, holds a wheel of Crave Brothers Les Freres before cutting it up for sale.

CHEESE. IS. MY. FAVORITE. FOOD. PERIOD. Double Period. Unequivocal.

Period. So you can imagine how excited I was to be able to take a three day trip through Wisconsin to visit some of Mississippi Market’s favorite cheesemakers and dairy farms. Dream come true. Our group was whisked through a virtual who’s who of Wisconsin cheese factories and family owned dairy farms. After the trip I was especially impressed with the Crave Brothers dairy farm and cheese factory in Waterloo, Wisconsin. The brothers Crave are George, Thomas, Charles, and Mark.

Each brother performs a specific function on the farm.

George runs the cheese making operation and he gave the tour. The brothers were raised on a 40 cow farm in southern Wisconsin and began farming together in 1978 with 57 cows on rented land and equipment.

Fast forward 34 years. They now have 1500 cows, 1700 acres, produce some of the best fresh mozzarella in the U.S., and have some graying but very distinguished looking heads of hair.

Through all that time the Craves have been committed to environmental responsibility and doing what’s best for cow and consumer (you and me). The brothers raise crops using sustainable practices to feed their cows. The cows graze spring, summer, fall, receive plenty of exercise, and individualized care.

High quality care equals high quality milk.

Their herd’s milk is pumped directly

from the milking parlor, which operates nearly 24 hours a day, straight to the cheese factory. This is what makes Crave Brothers cheese “farmstead”. This means that the dairy farm and the cheese making facility are in the same location. They control everything from start to finish, using the freshest milk, without wasting any fossil fuel to transport it. Their milk is used to produce supple, creamy fresh mozzarella, sweet mascarpone, and an aromatic washed rind cheese called Les Freres. Les Freres is French for, shockingly enough, “The Brothers”.

Environmental responsibility, humane care for animals, and awesome cheese—that’s the Crave Brothers. How could it get any better? Well, it can.

The ENTIRE operation at the farm and factory is run on RENEWABLE energy.

The brothers and Clear Horizons have installed an airtight digestion tank that captures methane gas released by their cows manure and uses it to power the entire farm and factory. Not to mention, over 300 area homes! With innovation, hard work, and consideration for future generations the Crave brothers have created delicious, wholesome cheese that you can feel great about eating.

Pick up a Cheese Passport to help guide you through our imported and local cheeses, including those made by the Crave Brothers.

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Local. Organic. Whole Grain. Gluten free.

Cooqi gluten free baking mixes.

Gluten Free Banana Bread This is a great snack to keep on hand for kids instead of packaged bars, crackers, cereals, etc. Throw in a ½ cup of chopped walnuts, pecans, sunflower seeds, or chocolate chips for fun. Julie recommends making smaller loaves, as it is difficult to get even baking through the middle with a larger loaf. Or, make muffins.

Ingredients: 1 3/4 cups Cooqi Pancake Mix 2 Tbsp ground flax seeds 1/4 cup almond meal (if nut-free, substitute teff or amaranth flour, or more Pancake Mix) 2 cups ripe mashed bananas 1/2 cup milk (or rice milk or buttermilk) 1/2 cup safflower oil 1/3 cup agave nectar 2 eggs 1 tsp vanilla

Judy Malmon’s daughter was gluten-intolerant, and she had a hunch that others, like her, were frustrated by available gluten-free options which were unsatisfying and scarce. In 2006, Judy Malmon started Cooqi Gluten-Free (pronounced “cookie”), a tiny neighborhood bakery, in St. Paul.

Cooqi was a hit from its very first day. They sold out of goods regularly, hired more help, expanded offerings, and quickly became a wellloved destination for people all over the Twin Cities—which inspired Malmon to think of new ways to reach out. In 2010 she closed the bakery to focus

full-time on developing a line of whole grain gluten-free baking mixes. “A lot of people think that they don’t have the time or skill to bake,” she says, “but I say anyone can do it! There is just no substitute for fresh, wholesome, delicious food you make yourself!” Cooqi Gluten-Free is a metamorphosis; from local bakery to artisan line of organic, whole-grain, glutenfree baking mixes. “If it isn’t delicious, why eat it?” asks Malmon. “Our motto is ‘don’t settle—eat better!’”

3rd Annual Gluten Free Lunch Box Fair!

We’ll have vendors on hand to answer questions about their products, lists of gluten free products we carry, and lots of samples. We’re here to help make switching to a gluten free diet easy, delicious and rewarding!

Saturday, September 15th 11:00 am-3:00 pm Selby store

Look for Cooqi at our Gluten Free Lunch Box Fair at the Selby store on September 15th!

Instructions: Preheat oven to 350° and oil small loaf pans (3” x 5”), or line muffin tins with paper muffin cups. In a medium sized mixing bowl, whisk dry ingredients together. In a separate bowl, place all wet ingredients and whisk vigorously. Whisk dry mix into wet mix until all ingredients are well blended. Scoop generously into pans. Bake at 350° for 25-30 minutes (20 for muffins), or until inserted toothpick comes out clean (turn pan around in oven after 15 minutes for even baking). Remove from pans to cool. Store in an airtight container or wrap tightly in plastic to freeze.

If you can’t make it to our fair, don’t worry! We’ll be shining a spotlight on our gluten free products the whole month of September. Find sales, recipes and lunch ideas. You can always find the blue tags on our shelves that call out all the gluten free items we carry or pick up a Gluten Free Shopping Guide to see a list of all our gluten free products.

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Healthy West 7th—Working Together Toward A Healthier Neighborhood

By Liz McMann, consumer affairs manager If there were an award for the community organization with the most collaborative, cooperative spirit, Healthy West 7th would be the winner. Initiated

by United Family Medicine’s residency class of 2008-2011, the project began with research into the needs and assets of St. Paul’s West 7th community. Community members participated in surveys and focus groups and helped interpret the results. From this research, 8 priority areas emerged: basic needs, health education, resource coordination, nutrition, fitness, community building, volunteerism and activities for youth.

Soon after, a team of community

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leaders, doctors and health care representatives, master gardeners, and businesses representatives (including Mississippi Market) began planning to put these ideas into action. A community garden was the natural choice for a first project, as gardening can be intergenerational, can improve community nutrition, can incorporate physical activity and can provide a forum for health education.

With organizers and funders including Allina Health, Mississippi Market, United Family Medicine, Sholom Home East, West 7th Community Center, and Ramsey County Master Gardeners, the project gained momentum in early 2012, and

the Healthy West 7th community garden locations broke ground this summer.

“Since building the West 7th store, we’ve envisioned having a community garden close by for our community to use,” says Mississippi Market General Manager, Gail Graham. “We’re thrilled that our Board of Directors approved funding to support this health-promoting project and look forward to further initiatives supporting the needs of our community.”

Visitors are welcome to stop by and see the gardens along Otto Avenue just northeast of Sholom Home on West 7th Street and at the West 7th Community Center on Oneida Street and St. Clair Avenue The community garden along Otto currently has 20 plots. You can help Healthy West 7th’s next project by donating your bag credits at the register during August.

For more information about Healthy West 7th or to get involved, visit www.healthywest7th.wordpress.com or call 651-241-1010.

Back to School with eco-friendly lunches At Mississippi Market, we’re confident that our food will pass any test with flying colors. In our world, the final exam is the organic certification inspection which takes place in both of our stores once a year. Passing this test gives us the title of Certified Organic Retailer and assures our members and shoppers that the food you purchase from us is of the highest integrity. And, when you care enough to use organic ingredients why would you want to wrap them in petroleum-based plastics? We have plenty of alternatives for your lunch box so you can pack those lunches with confidence—and pride that you’re using the best products out there!

Tiffin lunch boxes Originating in India, the tiffin’s separate compartments are ideal for separating curry and rice.

It works equally well to keep sandwiches and salads from mingling.

It’s easy to carry and clean, too!

Itzy Ritzy snack pouches Fantastic alternative to the plastic bag! These reusable, machine washable snack bags are perfect for packing sandwiches, snacks and fruit in school lunches.

Klean Kanteen bottles These stainless steel bottles are BPA-free with screw-on lids snug enough to prevent leaks. Stainless steel doesn’t retain or impart flavors, so drinks stay fresh & clean tasting.

Adding a sports cap will make for quick and easy sips in the cafeteria.

ECOlunchbox 3-in-1 – This stainless steel bento box-style lunch box is another good substitute for the brown bag and plastic. It contains 3 compartments for storing a sandwich and two sides. Your child’s sandwich will never again taste like the banana packed alongside it!

Forgot your lunch box? Stop by our deli and pick up a ready-to-go boxed lunch, complete with a sandwich, fruit, and small beverage, starting this September.

Help ease the back-to-school transition with these wellness items: CleanWell hand sanitizer spray CleanWell was created by a father determined to make life better for his son born with severe immune deficiency. Not comfortable with the harsh chemicals in household disinfectants and antiseptic soaps, he set out to make a formula that would kills germs and be safe around his son. This thyme-based hand sanitizer leaves skin soft and won’t sting cuts.

Amazing Grass Kidz SuperFood shaker cups

Wyndmere Head Lice B’Gone essential oil blend

Recently featured in Martha Stewart’s Whole Living magazine, this nutritional powerhouse combines 31 fruits and vegetables in one tasty drink. The Kidz shaker cup come with 4 packets of drink mix—2 chocolate flavored and 2 wild berry flavored. Mix one with 4-6 oz of your favorite milk and… shake!

Made by a company in Minnetonka, this essential oil blend is a nice, safe alternative to the chemical-heavy lice kits found pharmacies. It can be used preventively, so if the letter comes home that head lice has turned up in your child’s classroom, dot their hairline with Head Lice B’Gone before sending them back to school.

Featured class Healthy Lunches, Healthy Kids! (L) Tired of pizza & nuggets for lunch every day? You can create simple, nutrient-rich lunches to nourish your child (or yourself)! Research shows that healthy lunches can lead to improved health, behavior, and better test scores!

We will focus on making tasty plant-based lunches based on the Dietary Guidelines for health.

Saturday, September 22- West 7th store 10:00-11:00 am $15/$10 members Suzanne Sorensen, R.D

$2 OFF any Mississippi Market class Register at www.msmarket.coop Coupon Code: GOCOOP (or clip and present at Offer expires 9/30/12 service desk) Limit 1 per person 7

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August - September 2012 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.

A U G U S T Eating Local Like a Pro (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!

Thursday, August 2 - West 7th store 6:00 -7:00 pm Free Liz McMann

Pressure Canning Basics (D) You’ve seen them, and they look huge and fierce. What on earth can you do with a pressure canner? Lots of things! You can use the pressure canner to safely can lowacid vegetables, meats, soups, and sauces.

Make venison or other game, enough savory dried beans to feed an army, and big, terrific cheesecakes! Overcome your fear of Big Pressure with four easy rules that ensure safe operation. Extensive handouts provided.

Sunday, August 5 - West 7th store 1:00-3:00 pm $28/$25 members Jan Grover

Calm Your Sugar Cravings (L) Learn which foods create sugar cravings, which foods to add to reduce your cravings as well as valuable lifestyle tips to help you be successful. Plus delicious recipes to get you started!

Tuesday, August 7 - West 7th store 6:00-7:00 pm $20/$15 members Maggie Christopher, CHNC

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Foods to Reduce Pain and Inflammation (L) Do you have stiff joints, achy muscles, and inflammation? Your food choices affect pain and inflammation levels more than you realize. Learn why sugar and processed carbohydrates increase pain and inflammation. Discover the therapeutic role of Omega-3 fats and key minerals.

Take home recipes and begin your antiinflammatory eating plan. It is time to start healing your body with real food.

Wednesday, August 8 - West 7th store 5:30-7:00 pm 30/$27 members Nutrition Educator from Nutritional Weight and Wellness

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—our cheese experts will show you how! You will taste, learn the process and take home plenty of cheese.

Thursday, August 9 - West 7th store 6:00-7:00 pm $18/$15 members Kevin Lewsader, Selby Cheese Monger

Grilling Gourmet Burgers (DT) Summertime means grilling time, and this class is all about creating tasty burgers with fabulous toppings and trimmings.

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

Saturday, August 11 - West 7th store 2:00-4:00 pm $25/$20 members Mary Jo Rasmussen & Kelly Smeltzer

Healthful & Inexpensive Dried Legume Salads (DT) The cheap and easy way to cook lentils for summertime salads is in a pressure cooker.

We’ll explore this and other cooking techniques to produce blissful salads: white beans with basil, tomatoes, and red onion; lentils with walnuts, feta, and lemon

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

vinaigrette; Indian chickpea with potatoes and spinach.

Sunday, August 12 - West 7th store 1:00-3:00 pm $25/$23 members Jan Grover

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!

Thursday, August 16 - West 7th store 6:00-8:00 pm $15/$12 members Liz McMann, Master Food Preserver

Meatless Monday Meals (DT) Going meatless once a week can improve your health and your carbon footprint, plus eating meat-free is easier than you think! We’ll discuss the Meatless Monday campaign and then learn how to update family favorites for meatless meals that everyone will love!

Saturday, August 18 - West 7th store 2:00-3:30 pm $25/$20 members Suzanne Sorensen, R.D.

Homemade Condiment Classics (DT) Impress your friends at the next BBQ and break out your homemade mustard, ketchup, relish and mayo. We’ll get hands on making American condiment classics as well as taste test some delicious and interesting local products. Your burgers will never be the same!

Tuesday, August 21 - West 7th store 6:00-8:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Vegan Summer Sushi (DT) Learn how to easily roll your own sushi and bring these items to lunch, the beach, or to a picnic. We’ll make avocado, sauerkraut, fried tofu and other delicious sushi rolls.

Vegan, gluten free, macrobiotic.

Wednesday, August 22 - West 7th store 6:00-8:00pm $30/$25 members Gabriele Kushi, BFA, MEA, CHC, AADP

Warm Up to Raw with a Soup Favorite (DT) Learn about the benefits of eating raw from Chef Cynthia, and then learn to prepare her favorite “Oh My Chili” with crackers and spicy cheddar cheese. You won’t believe it’s raw!

Thursday, August 23 - West 7th store 6:00-8:00 pm $30/$25 members Chef Cynthia Johnson

pork), sopapillas (little pillows of fried dough, which you can fill with honey and sprinkle with cinnamon sugar or stuff with green chile stew and potatoes), and green chile stew. Handouts, including a recipe for natillas (spiced custard with meringues), are provided.

Sunday, September 16 - West 7th store 1:30-5:00 pm $35/$33 members Jan Grover

Going Gluten Free the Healthy Way (L)

S E P T E M B E R All About Challah (DT) Everything you wanted to know about challah, the braided Sabbath bread, and then some! Learn how to braid, make, and bake challah in this two hour baking and tasting demonstration.

Wednesday, September 5 - West 7th store 6:00-8:00 pm $20/$15 members Ron Miller, St. Paul Bread Club

Gluten Free Cooking with Whole Grains (DT) Learn how to prepare a variety of gluten free whole grains like quinoa, millet and brown rice. Preparing them the right way and eating them on a regular basis helps to stabilize the blood sugar, balances hormone fluctuations, aids weight maintenance and loss, and more! This class is plant-based, gluten free, and macrobiotic.

Wednesday, September 12 - West 7th store 6:00-8:00pm $45/$40 members Gabriele Kushi, BFA, MEA, CHC, AADP

Growing Great Organic Garlic (L) 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 16 - West 7th store 10:00-12:00 pm $18/$15 members Nilgun Tuna, Ramsey County Master Gardener

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

We’ll enjoy carne adovada (savory braised

Do you suffer from muscle pain, gas, bloating, 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 a key part of avoiding gluten; discover how easy eating gluten free can be; leave with a multitude of meal ideas and recipes.

Tuesday, September 18 - West 7th store 5:30-7:00 pm $30/$27 members Nutrition Educator from Nutritional Weight & Wellness

Raw Foods: Dinner with Chef Cynthia (DT) Learn to prepare a complete raw meal.

This dinner is sure to please! From salad to dessert, taste what you’ve been missing!

Thursday, September 20 - West 7th store 6:00-8:30 pm $30/$25 members Chef Cynthia Johnson

Healthy Lunches, Healthy Kids! (L) Tired of pizza and nuggets for lunch every day? You can create simple, nutrient-rich lunches to nourish your child (or yourself)!

Research shows that healthy lunches can lead to improved health, behavior, and better test scores! We will focus on making tasty plant-based lunches drawn from the Dietary Guidelines for health.

Saturday, September 22 - West 7th store 10:00-11:00 am $15/$10 members Suzanne Sorensen, R.D.

two approaches differ and where they agree, and look at ways to strengthen the immune system from both models.

Saturday, September 29 - West 7th store 2:00-3:00 pm $8/$5 members Dr. Virginia Kampmeier, D.C. and Paul Magee, L.Ac.

Organic Lawn Care (L) Have an attractive lawn that is safe for pets, kids, and the environment, with less work and expense! Organic lawn care is sustainable and easier than you can imagine!

Sunday, September 23 - West 7th store 10:00-12:00 pm $18/$15 members Nilgun Tuna, Ramsey County Master Gardener

Gluten-Free Sweet Baking (DT) The easiest, least expensive, and healthiest solution to baking gluten free is to learn baking traditions that don’t use glutenproducing flours. No need for pricey mixes—we’ll use ingredients that have produced glorious cakes for centuries! Look forward to a dense, flavorful chocolate cake with ganache, fabulous brownies, and nut-crust tarts with fruit of the season.

Extensive handouts and samples.

Sunday, September 23 - West 7th store 1:30- 4:30 pm $30/$28 members Jan Grover

Cooking Southeast Asian Flavors (DT) Meander through Southeast Asia and discover the distinct flavors of the region.

Learn how easy it is to stock your kitchen and to whip up a delicious dish everyone will love. Menu Includes: Spicy Thai Noodles, Gado Gado (Malaysian Vegetable Salad with Peanut Sauce) and Vietnamese Chicken Pho. This class is gluten free.

Thursday, September 27 - West 7th store 6:00-8:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Strengthening the Immune System (L) Join Dr. Virginia Kampmeier, D.C. and Paul Magee, L.Ac. for a look at the body’s immune system from both a modern medical and a traditional Chinese medical perspective. We will explore where these

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News and Announcements Holiday Hours: Labor Day - regular hours

The State Fair – August 30, 2012

· We’ll have resources on the gluten free products we carry at the Northland Celiac Support Group’s Table in the KARE 11’s Health Building. · We’ll also be in the EcoExperience building, sharing our love of local food.

Stop by to say ‘hi’—we love to see co-op member-owners at the fair!

Last year’s annual meeting included pedicab ride for members.

Selby Jazz Fest September 8, 11am-8pm We’ll be handing out free fruit again this year at the Selby Jazz Fest. Soak up the tunes and enjoy the neighborliness of this wonderful event.

St. Paul Bike Classic September 9 Mississippi Market is again sponsoring the annual St. Paul Bike Classic this year. More than 6,000 riders come from miles away to enjoy a wonderful ride through St. Paul, mostly trafficfree, starting and ending at the University of St. Thomas. The ride features rest stops, ride support, food, beverages and live music. Riders of all levels welcome.

To register or for more information visit www.bikeclassic.org.

Save the Date: 2012 Annual Meeting Thursday, October 25, 2012 6:00-8:30 p.m.

The Great Hall, downtown St. Paul The annual meeting is chance for member-owners, directors on the board and staff to come together to acknowledge our accomplishments and reaffirm our commitment to providing healthful food to our community. Fred Haberman, of Haberman and Associates, will speak about the importance of co-ops in the local food system and innovations

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including the aquaponic/hydroponic operation, Urban Organics, going into the old Hamm’s Brewery. We hope you’ll join us!

Mississippi Market at your door!

Mississippi Market at your door!

Coming in September, you’ll be able to order your Mississippi Market groceries online and have them delivered right to you, with next day and same day delivery options. We’re excited to add this new service to better serve our member-owners and shoppers! Visit www.msmarket.coop for details.

Please be considerate of our neighbors When shopping at the co-op, we ask that you be thoughtful about minimizing your impact on our neighbors. Slow down when going in and out of the parking lot to reduce accidents and make it safer for pedestrians. Consider turning off the beep that sounds when you hit the “lock” button on your key ring. By being aware of these little things, it can go a long way to help build a more hospitable environment for all of us!

Owner Coupon

Owner Coupon

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

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

Owner number: Actual discount given:

D I O V

Owner number: Actual discount given:

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

Valid through September 30, Not valid for special orders.

D I O V

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

Valid through September 30, 2012. Not valid for special orders.

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

Upcoming dates: August 8 September 12

Finely crafted wood products made from trees reclaimed from our neighborhoods.

woodfromthehood.com

KATE MCGUIRE

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

651-251-4838

BRIDGING THE GAP

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

Part of my commission is contributed to The Nature Conservancy.

WOMEN’S

HEALTH & FERTILITY SPECIALISTS 534 Selby Ave. Licensed Acupuncturists

Selby Ave. in Cathedral Hill

651.224.6678

SELBYACUPUNCTURE.COM

Mon – Fri Saturday

Picnic Fixin’s!

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

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

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

Board of Directors 651.310.9475 board@msmarket.coop Nabeel Ahmed Sara Kujawski Tracy Morgan Jon Olson Susan Peak Paquita Poindexter Mia Taney Barb Tretheway Nilgun Tuna, Board Chair Maureen DeCamp, Board Assistant

622 Selby Avenue, Saint Paul, MN 55104 651.310.9499 1500 West 7th Street, Saint Paul 651.690.0507 www.msmarket.coop

Market Medley General Manager Gail Graham Editor Kari Binning Assistant Editor Liz McMann Newsletter Design Triangle Park

Creative Printing Greenhaven

Printing Market Medley is published six times each year to provide information on Mississippi Market, the cooperative movement, food, nutrition and community issues.

Member coupons will be published in each issue. Opinions expressed herein are of the authors and are not necessarily those of the newsletter or Mississippi Market.

Nutritional and health information are provided for informational purposes only and are not meant as a substitute for consultation with a licensed health care provider.

Comments on the content of this newsletter are heartily encouraged.

Address your letters and ideas to: Market Medley 622 Selby Avenue Saint Paul, MN 55104 kbinning@msmarket.coop Mississippi Market is a certified organic retailer, certified by:

Board Meeting Dates

Moving soon?

• August 21, 6:30 pm Selby Store, Community Room • September 11, 6:30 p.m.

Selby Store, Community Room

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

Coming soon...

Mississippi Market at your door!

Delivering fresh, healthy food with the click of a button!

Order your favorites online any time Schedule a delivery time that works for you Your groceries arrive fresh at your door, on time

• • •

Watch for our convenient new service starting September 2012 Next day delivery—$9.95

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Same day delivery—$14.95

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