December 2013 - January 2014

FEATURED CLASSES – SEE PAGE 7 | HOLIDAY HOURS – SEE PAGE 10

Mississippi Market Member Newsletter

December 2013-January 2014 Vol. 38 No. 1

Gather ’round

By Krysta Tanico, education and outreach coordinator

I don’t know about you, but when I think about the holiday season, I think about gathering with family, friends, and loved ones and sharing a meal. I am an East Coast transplant here in Minnesota, and getting home for the holidays can be tricky. For several of the past 4 years, I’ve eaten thanksgiving meals with co-workers (including vegan “turkey” and incredible vegan sides), hosted my own small Christmas gathering (where I baked my first successful flourless chocolate cake), and made the adjustment to my significant other’s family traditions (glögg anyone?).

Last year however, late in November, I was badly needed at home. With flights hovering in the not-even-closeto-my-budget price range, my significant other and I decided to drive the 22 hours to see my family. Let me rephrase, we decided to drive 22 hours straight to see my family. We were sleep-deprived, hungry for a meal that didn’t come from a gas station, and desperate for a change in scenery. It was the single longest drive for the single quickest visit in the history of holidays, but the truth is, it was worth it.

Being able to gather around the table with my family and loved ones, regardless of how many hours were spent in the car, was the single best celebration of the year. We gorged ourselves on homemade stuffing and sides, turkey and tofurky, and of course, pie,

cookies, and eggnog. And when all was said and done, those 22 hours seemed insignificant. Gathering around for a special meal, whether with co-workers, family, or friends, is the best part of the holiday season. Enjoy!

General Manager’s Report

People and profits—success rests on paying attention to both Gail Graham, General Manager

Growth helps us do a better job of supporting a robust local food system because as we grow, we sell more, and as we sell more, we purchase more, and as we purchase more, the local food system grows stronger.

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I believe that Mississippi Market makes our communities better by growing our existing stores and seeking innovative opportunities—including opportunities to open new stores—to bring great food and cooperative values to new neighbors.

It is easy to make the connection— that investing in our existing stores to grow our co-op is a great idea because it is easy to see “what’s in it for me?”: a more attractive shopping environment, new features, sometimes even better parking. It’s also pretty easy to get behind innovation; who wants to admit they’re not for innovation?

It can be harder to see “what’s in it for me?” when we are talking about opening up a third store. I believe that transformational growth—growth that comes by opening a new store— allows us to not only meet the needs of new shoppers and to add new members, it also helps meet the needs of you, our present members—even if you never step foot in that new store. That’s what’s in it for you.

For example, growth helps us do a better job of supporting a robust local food system because as we grow, we sell more, and as we sell more, we purchase more, and as we purchase more, the local food system grows stronger.

• Last year we worked with 202 local vendors. 24.5% of our purchases were from a local vendor.

• We also value working with MN owned companies, as this too strengthens the local economy. 44.45% of our

purchases were from local producers or a MN owned company When I looked back 5 years, the percentages are much the same as they were then—but the dollars spent have gone up over 55%. We purchased 6.8 million from these companies last year and that is almost 2.5 million dollars more than we spent back in 2008.

And that’s just one example. We could look at charitable giving, at the growth of patronage refunds, at the number of living wage jobs we provide.

As we grow we do a better job at supporting our member’s values and priorities, and we help transform our communities.

You have been hearing a lot about growth over the last year, and you can expect to hear more soon. For nearly 2 years we have been mentioning the opportunity for a store in Dayton’s Bluff.

Much work has been done and much is ahead of us. We hope to be at a decision point by early 2014 so we can know whether this is the project for us. If we decide to go forward we will kick into high gear with planning meetings and the launch of a member loan drive.

And, if all goes well, we could be opening a store within 12 to 18 months.

Mississippi Market is a cooperatively owned store that supports people in accessing and understanding local, and equitably and sustainably sourced foods. At the most basic level the real connection between you and your co-op happens every day in our stores—when you find the products you need and the service you deserve; when you meet a local grower and taste their product; when you feel a sense of belonging, a resonance with your values, a sense of community.

We know this connection is important to our members and we believe it is equally important to people who don’t yet have a co-op to call their own. We want to be their co-op, too!

Board of Directors Report

Looking toward another year full of opportunity Julia Burgess, Board Member

LOOKING AHEAD

2013 was another year of success stories for Mississippi Market that we can be very proud of as member-owners. Many of these success stories were highlighted during our annual meeting. During 2013 the Board continued to focus on strategic visioning and what growth means for Mississippi Market.

We worked to better define our ends, vision and strategic drivers, resulting in the statements below.

As we look toward 2014 we continue to evaluate what growth means for

Mississippi Market and more specifically how we can innovatively grow. We will continue to evaluate the possibility of a new store in the Dayton’s Bluff neighborhood of St. Paul, as well as other growth strategies for our existing stores. We are very aware that growth can be scary and that all growth decisions must take into consideration the impact on our existing stores, member-owners, customers and employees. As part of any growth discussion, and in accordance with the co-op’s growth policy, we are committed to making sure our processes are transparent to all member-owners. I encourage you to participate and engage in these discussions. 2014 is sure to be an exciting year at Mississippi Market, and we look forward to what the year has to bring!

ENDS

VISION

STRATEGIC DRIVERS

Why we exist: Mississippi Market creates positive change in the community by influencing the production, distribution and enjoyment of food.

Where we are going: Mississippi Market makes our community better by growing our existing stores and seeking innovative opportunities to bring great food and cooperative values to new neighbors.

We achieve our vision by: • Delivering exceptional customer service experiences • Supporting and developing an engaged work force • Achieving operational excellence • Being the most trusted advisor • Fostering growth in the local food economy

Below: Member-owners take their seats at our annual meeting in October at the Great Hall in downtown St. Paul.

Photo courtesy of Elizabeth Hays.

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Kids’ classes at the co-op A Q & A with Kenzie Tenter-Fox

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ou may know Kenzie as the woman with the wide smile who makes your sandwich at the West 7th store’s deli.

What you may not know, is that she also brings her cheer and spunk to our kitchen classroom, offering classes for kids that encourage exploring, cooking, making and tasting new things. She schedules her classes in the evenings with a family’s busy schedule in mind, suggesting that parents sign their kids up for a class and use the time for a leisurely shop, kid-free.

How long have you been working at Mississippi Market and in what capacities?

I have been working at Mississippi Market since the West 7th store opened in July of 2009. While I was in school I worked about 2-3 shifts a week in the deli. After I graduated, I took on more hours as a baker in addition to being an art teacher. Eventually, I started putting together class proposals for the co-op.

How long have you been teaching at Mississippi Market?

I started teaching at Mississippi Market this summer. My first class was the Eat Local After Dinner Treats class, where we learned what it meant to eat locally grown and raised foods. In the class, we tried over 20 different local cheeses, fruits, beverages and snacks!

What is your teaching background?

I have been coaching sports since I was in middle school, I was my dad’s assistant coach for soccer and hockey for his 10u and 12u girls teams. I have 4

been working on and off as a teacher’s assistant/paraprofessional since I moved back to St. Paul in 2009. I also had a year of student teaching to coincide with my PreK-6 teaching degree. (I had 30 6th graders all to myself! Can you imagine?!) Most recently I was an art teacher for a number of schools that didn’t have the funds for a fulltime teacher.

What types of classes are your favorites to teach? Why?

What drew you to teaching?

My classes are engaging! If we aren’t having fun working with our hands then we are learning about things in our everyday lives, like what it means to ‘eat local’ and why it’s important, how a co-op is different than a regular grocery store, and why fruits and vegetables are actually important. Also, it’s nice for parents to have a little time to themselves while they shop or do other much needed tasks.

A lot of things about being a teacher appealed to me, but I think what drew me in the most was my own experiences as a student. I wanted to learn how to cook, how to grow my own food, how a steam engine worked, how our water was purified, how to survive if modern society came to an end, etc. Sitting in a building all day analyzing Microsoft Excel and parabolas for 4 straight months was in no way satisfying my thirst for useful knowledge. I always had wonderful teachers, but they were burdened by curriculums. This probably explains why my classes are so hands-on.

My favorite classes are the hands-on classes. Our brains remember what we do, but they only remember small portions of what we hear or read. Life itself is mostly a hands-on experience, so why not bring that into the classroom!

Why should a parent sign up their child for one of your classes?

Any last words?

I am hoping to increase the number of classes per month as time goes by, and hopefully add some classes for preschool age children, too!

Kenzie’s upcoming classes for kids, ages 5-12 Kids Class: Upcycled Arts & Crafts In this hands-on class we’ll make crafts out of materials we would normally recycle or throw away. Upcycled crafts make great gifts for friends and family! Prepare to get a little messy, and have a lot of fun. Snacks provided. This class is intended for kids ages 5-12.

Saturday, December 14 - West 7th store 1:00-3:00 pm $28/$25 members Kids Class: Juicing 101 Juicing can be expensive and tricky; in this hands-on class we will learn about the basics of juicing and how to make the most out of your juicing budget!

Sunday, January 5 - West 7th store 3:00-4:30 pm $25/$22 members Look for kids classes taught by Kenzie every month all year long!

L O C A L

P R O F I L E

From mineral pigments to natural scents—rareEARTH Candles are works of art

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n 1977, Sherri Jobelius managed one of the Twin Cities’ first natural food stores—Tao Natural Foods. Through her work, Sherri discovered the incredible variety of essential oils and herbs that could be used for anything from soothing a burn to clearing a stuffy nose to giving your hair a shiny luster.

She began using these oils in place of perfumes, as they were softer and pure, compared to the typical overpowering synthetic scents often used—and soon began combining oils into her own perfume essences.

To share her passion for essential oils and natural scents, Sherri founded rareEARTH Naturals in 2011 with Brian Paulsen. Together they hold a

deep love and regard for the natural world, as well as for painting, art, and design. “Using natural ingredients is far more complicated and costly than the path our competitors choose,” says Jobelius, “but we would never make a product that we wouldn’t use ourselves in our own homes.”

Paulsen’s love of oil painting and respect for the natural world inspired the creation of their candles. “After rejecting every other candle coloring agent due to the petrochemicals used,” Paulsen explains, “we discovered that the types of mineral pigments used by ancient humans were still available, if we could figure out a way to use them on our candles.” The pigments Paulsen describes

were also used in every painting by Renoir, Van Gogh, Monet and Picasso.

RareEARTH discovered that they could use these same pigments to give their candles vibrant and unique colors.

Besides being locally-made, handcolored and scented with 100% essential oil blends, Lauren, Mississippi Market’s wellness manager also loves RareEARTH candles because they are named after locations all over the world. “Istanbul is copper and turquoise with blackcurrant and sweet vanilla,” she adds, “while Tulum is cobalt and gold with a blend of Mexican lime and cocoa.” What a great gift or little indulgence this winter, to have these soy and beeswax candles flickering at your dinner table!

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Get your greens!

Hearty greens are perfect for winter meals—they pack a nutritious punch of vitamins and minerals.

Dark leafy greens are known for being high in iron, calcium, magnesium, vitamin C and carotenoids, as well as many anti-cancer factors. If you haven’t cooked greens before, don’t be shy! They are one of the quicker, easier vegetable to prepare. Here are some of our favorite ways to get our greens.

Chard

Collards

Kale

Chard Miso Peanut Soup

Farmer Toast

Chickpeas, Sausage & Kale

INGREDIENTS 4 cups water or broth 1/4-1/2 cup tamari or soy sauce 2 Tbsp. natural peanut butter Some rice noodles or soba noodles (or serve over rice) 1/4-1/2 pound fresh tofu or cooked chicken (optional) Bunch of chard, beet greens, turnip greens, or other greens or a mix Garlic (optional) 2 Tbsp. miso (red or white)

INGREDIENTS (serves 2) 2 Tbsp olive oil 1 clove garlic, minced 3-5 collard green leaves, chopped 2 eggs 1/2 baguette, sliced horizontally Salt and pepper to taste 1/2 tsp lemon juice (optional) Sharp cheddar cheese, sliced

INGREDIENTS (serves 2) Olive oil 1 small onion, chopped 1 large can chickpeas, rinsed and drained 2 cloves garlic, minced 2 uncooked sausages, sliced into rounds or chopped 1 bunch kale, chard or spinach (rinsed and stems removed), chopped Beer, wine, or water Salt and pepper to taste

PREPARATION Bring water, soy sauce, and peanut butter to a boil. Make sure peanut butter is dissolved and mixed in. Put in the noodles and optional protein. Cook for a few minutes then add the chopped chard, stems and all. Remove the soup from heat.

Take out some of the broth and dissolve the miso in it, then add it back into the pot and mix it all together. That’s it. Super quick and really nourishing and good.

You can play with this recipe a lot.

Sometimes we cook the noodles separate or use rice. Then we use less water to make a thicker sauce and add other veggies like chopped carrots and broccoli and serve it over the noodles.

Adapted from Turnip Rock Farm 6

PREPARATION Heat olive oil in pan over medium heat and add minced garlic. Cook a minute or until it starts to smell good. Add chopped greens and sauté until bright green and tender (about 10 minutes). Meanwhile fry eggs in pan to your liking and toast baguette. When greens are finished cooking, add salt & pepper to taste with optional lemon juice. Top toasted baguette with sliced cheese, cooked greens, and fried egg.

Serve with salad greens, soup, or on its own!

Adapted from Turnip Rock Farm

PREPARATION Heat a large frying pan over medium-high heat. Coat the bottom of the pan with olive oil and add onions. When onions are soft and fragrant, add chickpeas and garlic. Cook about 10 minutes, stirring occasionally, or until chickpeas brown a bit. Add sausage and continue to cook.

When sausages are cooked through, add greens and some beer, wine or water, a little bit at a time, so things don’t dry out.

Dish is ready when the greens are bright green and slightly wilted.

Serving ideas: Serve with rice, quinoa, or other grain. Great with other beans, too!

Learn something new this year!

Cooperatives around the world look to seven internationally recognized principles to guide them.

One such principle is Education, Training, and Information, which we apply through staff training, community outreach, and of course our community education program. As a community-centric organization, we think education is pretty important. We offer a variety of classes, tours and lectures about natural foods, co-ops, environmental sustainability, and healthy living, all year long. Check out some of our featured January classes below:

Gut Reaction: Restore Digestive Health through Nutrition (L) Do you suffer from heartburn, gas, bloating, indigestion, constipation or diarrhea? Do you have an autoimmune disorder, depression, or out-of-control cravings? Understand the connection between what you eat and how you feel.

Put an end to health issues with real food.

Thursday, January 9 West 7th store 5:00-7:00 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

OMG GMO: What They Are and How to Avoid Them! (L)

Natural Support for Women’s Health: Fertility (L)

Find out how GMOs are different from hybrids, learn the concerns and potential benefits of genetic modification and how to avoid GM ingredients in your foods. Also, find out what you can do to get active in GMO regulation and labeling improvements!

Saturday, January 11 West 7th store 11:00 am-12:00 pm Free (please register in advance) Liz McMann

In this lecture, we’ll discuss how to use food and other natural strategies to promote fertility and a healthy pregnancy.

Thursday, January 23 West 7th store 6:00-7:30 pm $10/$5 members Dr. Crystalin Montgomery L.Ac., N.D.

Dim Sum for the New Year! (H) Cooking for One (DT)

Bread Without Fear (DT)

Celebrate the Chinese New Year with dim sum! We’ll make chicken and/or tofu pot stickers and a simple dipping sauce. Extensive handouts provided.

If you have a cast-iron skillet and lid, please bring it to class. Children 6+ are welcome as participants.

Sunday, January 19 West 7th store 1:00-4:00 pm $25/$23 members Jan Grover

Learn to bake bread from scratch with confidence. 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.

Wednesday, January 29 West 7th store 6:30-8:30 pm $28/$25 members David S. Cargo, St. Paul Bread Club

Cooking for one means you can cook what you love, and eat a freshly prepared meal even on a busy weeknight. We’ll talk about down-sizing recipes, tips for jazzing up and repurposing leftovers and other kitchen tricks to make cooking fun and easy.

Sunday, January 26 West 7th store 1:00-3:00 pm $20/$17 members Kelly Smeltzer

For full class listings see pages 8 and 9 or visit www.msmarket.coop/events.

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C A R N I V A L

O F

C L A S S E S

December 2013 – January 2014 REGISTERING FOR CLASSES

Kids Class: Upcycled Arts & Crafts (H)

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, www.msmarket.coop/events.

Call 651-690-0507 to register by phone.

In this class we’ll make crafts out of materials we would normally recycle or throw away. Upcycled crafts make great gifts for friends and family! Prepare to get a little messy, and have a lot of fun.

Snacks provided. This class is intended for kids ages 5-12.

Saturday, December 14 - West 7th store 1:00-3:00 pm $28/$25 members Kenzie Tenter-Fox

Weight & Wellness Cooking: Turkey Vegetable Dinner & Easy Chicken Stir Fry (DT) Eating the Weight and Wellness way can be easy and delicious too! Learn how parchment cooking creates simple and tasty meals with our turkey vegetable dinner in a bag. Participants will also learn how to make an easy stir fry using rotisserie chicken.

Tuesday, December 3 - West 7th store 5:30-7:30 pm $40/$37 members Romaine Hanson, R.D., Nutritional Weight & Wellness

Make Marmalade—the Adult Jam! (DT) Join us for an afternoon of traditional and offbeat marmalade making. You’ll leave class with hands-on experience, a ¼ pint jar of marmalade you’ve made yourself, and extensive handouts. You’ll never again be without a unique gift to give for holidays!

Sunday, December 8 - West 7th store 1:00- 4:00 pm $33/$31 members Jan Grover

Stressed Out? High Anxiety?

Real Food’s the Answer! (L) Good nutrition can protect you from health conditions that stress contributes to including heart disease, depression, compromised immune system, memory, and sleep problems. Learn how to incorporate stress-bursting nutrition to ease stress and anxiety.

Thursday, December 12 - West 7th store 5:00-7:00 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

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Family Class: Holiday Cookies (H) We’ll learn basic techniques for drop and rolled cookies, then whip up a few batches of chocolate chip, oatmeal raisin, chocolate rolled cookies and maybe a holiday surprise or two!

Sunday, December 15 - West 7th store 2:00-4:00 pm Adults: $20/$17 members Kids ages 7 and up: $13/$8 members Mary Jo Rasmussen & Kelly Smeltzer

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

ADHD: Using Nutrition & Exercise to Increase Attention (L) Learn about ADHD and how nutrition and exercise can increase attention and achievement. Also learn skills to advocate for ADHD students.

Tuesday, January 7 - West 7th store 6:00-7:30 pm $15/$12 members Melissa Malen, Ph.D., C.P.T.

Gut Reaction: Restore Digestive Health Through Nutrition (L) Do you suffer from heartburn, gas, bloating, indigestion, constipation or diarrhea? Do you have an autoimmune disorder, depression, or out-of-control cravings? Understand the connection between what you eat and how you feel. Put an end to uncomfortable health issues with real food.

Thursday, January 9 - West 7th store 5:00-7:00 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

Fast and Dirty but Clean and Fun! (DT) Start the New Year right! During this fun and interactive workshop you will learn how to set yourself up for a week of eating clean and healthy foods in just over an hour.

Saturday, January 4 - West 7th store 10:00 am-12:00 pm $35/$30 members Pegah Kadkhodaian

Kids Class: Juicing 101 (H) Juicing can be expensive and tricky. In this class we will learn about the basics of juicing and how to make the most out of your juicing budget!

Sunday, January 5 - West 7th store 3:00-4:30 pm $25/$22 members Kenzie Tenter-Fox

OMG GMO: What They Are and How to Avoid Them! (L) Most Americans are wary of genetically modified foods and want them labeled at the very least. Find out how GMOs are different from hybrids (like seedless watermelon), learn the concerns and potential benefits of genetic modification and how to avoid GM ingredients in your foods. Also, find out what you can do to get active in GMO regulation and labeling improvements!

Saturday, January 11 - West 7th store 11:00 am-12:00 pm Free (please register in advance) Liz McMann

Mizutaki: Japan’s Favorite Winter Family Dish (DT) Mizutaki, a type of Japanese hot pot, is a perfect fun and tasty winter dish to keep you warm. Learn how to prepare this traditional dish of vegetables and meat, and share the meal with the whole class!

Saturday, January 11 - West 7th store 2:00-4:00 pm $30/$25 members Kimiko Molasky

The One-Hour Pot Roast (DT) Improve on cherished dishes of your family with brush-up on technique and learn how to make an extraordinarily tasty pot roast in only 1 hour. If you have a pressure cooker, bring it along and we’ll select a good piece of meat to cook during class! Extensive handouts provided.

Sunday, January 12 - West 7th store 1:00-4:00 pm $33/$31 members Jan Grover

Shopping Co-op on a Budget (L) Think healthy eating is out of your budget?

Learn the secrets for how to shop for natural, organic foods without breaking the bank. You’ll learn to set a budget and get coupons and resources to make the most of your money and your diet.

Tuesday, January 14 - West 7th store 6:00-7:00 pm Free (please register in advance)

Ayurveda Cooking: Warming Winter Soups (DT) Ayurveda is a sister science of yoga and it means “the science of life.” In this class we will make two delicious, easy, winter soups: butternut squash and apple, and dal lentil.

We’ll also discuss Ayurveda cooking and determine your “dosha” or constitution.

This class is vegetarian.

Wednesday, January 15 - West 7th store 6:00-8:00 pm $30/$25 members Nora Beckjord

Defining Health: Eastern and Western Approaches (L) Still making your New Year’s resolutions?

Wondering what it actually means to live a healthy, balanced life? Join us as we discuss just what “healthy” means from both a modern Western and a Traditional Chinese point of view and examine where these two approaches differ and where they agree.

Saturday, January 18 - West 7th store 1:00-2:00 pm $8/$5 members Dr. Virginia Kampmeier, D.C. & Paul Magee, L.Ac.

We’ll discuss essential steps to improving health, including functional food nutrition and the controversial role of food supplementation with physiological and pharmaceutical doses. This class will also explore the role of dioxins, emphasizing proper food intake with practical and simple ways of detoxification based on recipes of the ancients.

Saturday, January 25 - West 7th store 2:00-3:00 pm $13/$10 members Dr. Dmitri Medvedovski, Ph.D., DNM

Dim Sum for the New Year! (H)

Cooking for One (DT)

Celebrate the Chinese New Year with dim sum! We’ll make chicken and/or tofu pot stickers and learn how to make the quick dough, mix up tasty ingredients, fry/steam them for a perfect dumpling, and make a simple dipping sauce. Extensive handouts provided. If you have a cast-iron skillet and lid, please bring it to class. Children 6+ are welcome as participants.

Sunday, January 19 - West 7th store 1:00-4:00 pm $25/$23 members Jan Grover

Cooking for one means you can cook what you love, and eat a freshly-prepared meal even on a busy weeknight. Learn what to keep in your refrigerator and pantry so you always have the ingredients on hand to whip up simple, delicious meals. We’ll talk about down-sizing recipes, tips for jazzing up and repurposing leftovers and other kitchen tricks to make cooking fun and easy.

Sunday, January 26 - West 7th store 1:00-3:00 pm $20/$17 members Kelly Smeltzer

Get to the Root of Your Cravings (L)

Bread Without Fear (DT)

Do you wake up with intentions to eat well but hit the sweets by 3:00 pm? Learn more about the root causes of food cravings and get inspired to make healthy food choices!

Wednesday, January 22 - West 7th store 6:00-7:00 pm $20/$15 members Maggie Christopher, CHNC

Learn to bake bread from scratch with confidence. 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.

Wednesday, January 29 - West 7th store 6:30-8:30 pm $28/$25 members David S. Cargo, St. Paul Bread Club

Natural Thyroid Health (L) How does sluggish thyroid function affect overall health? Learn what key nutrients are needed for healthy thyroid function.

Discover what you can do to naturally to improve thyroid function and increase energy, mood, and metabolism.

Thursday, January 16 - West 7th store 6:00-7:00 pm $10/$5 members Sara Jean Barrett, N.D.

Essential Steps to Better Health (L)

Natural Support for Women’s Health: Fertility (L) In this lecture, we’ll discuss how to use food and other natural strategies to promote fertility and a healthy pregnancy.

Thursday, January 23 - West 7th store 6:00-7:30 pm $10/$5 members Dr. Crystalin Montgomery L.Ac., N.D.

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News and Announcements

As an added incentive, E & J Dry Cleaning is offering FREE $5 in dry cleaning to those who bring a donated coat. Drop off your donation at 642 Selby Avenue.

Have you seen the gorgeous photos in the seating areas of our stores?

Holiday hours: Christmas Eve 7:30 am-3:30 pm Christmas Day Closed New Year’s Eve 7:30 am-8:00 pm New Year’s Day 11:00 am-7:00 pm

Welcome, new board members!

The board of directors election results were announced at the Annual Meeting on October 20th. Join us in welcoming Matthew Orensteen, Tracy Sides and Stephen Streng to the board. All three were elected to serve three-year terms.

It is with great appreciation that we say farewell to out-going board members Barb Trethaway, Susan Peak and Paquita Poindexter. We thank them for their service to the co-op.

Concern for Community E & J Dry Cleaners, Mississippi Market’s Selby store neighbor, is hosting a Winter Coats for Kids drive to benefit the Salvation Army in December. Donate your gently used coats at E & J and help them reach their goal of 500 before December 31st.

E & J will clean all the coats before donating them to Salvation Army for distribution.

All of the images are part of Laurie Schneider’s exhibit Sustainable Farmers – Stewards of the Land. Schneider is a 2013 recipient of an Artist Initiative Grant from the Minnesota State Arts Board. This activity is made possible by the voters of Minnesota, thanks to a legislative appropriation from the arts and cultural heritage fund. We are proud to be a stop on Schneider’s traveling exhibit!

St. Paul Winter Carnival We’re excited to partner with the St. Paul Winter Carnival this year! We’ll sell buttons to the coolest celebration on earth at our customer service desks beginning December 7th. Did you know that the carnival started in 1886? It’s about time we joined this long-standing St. Paul tradition!

Bimonthly newsletters aren’t really made for breaking news, but we might have some in the near future! As you know, we’ve been slowly and steadily working on the possibility of a store in the Dayton’s Bluff area of St. Paul on East 7th Street. We’ve done the market research studies, heard from members and staff in a series of focus groups, and visited more community meetings than we can count. One of the biggest steps is to be granted tentative developer status for the property by the city’s Housing Redevelopment Authority. While we don’t know for certain what will be decided, we expect to cross this milestone on December 11. This would mean that the city promises to work exclusively with Mississippi Market for this project. And while nothing’s a done deal until we actually own land, getting tentative developer status is enough of a big step to make a big announcement!

To stay current on the developments in this project, visit www.msmarket.coop and look for the Growing Forward logo, sign up for email updates (on our website home page), and stop in at the stores.

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Owner Coupon

Owner Coupon

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

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

Owner number: Actual discount given:

D I O V

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2014. Not applicable to special orders or gift card purchases.

Owner number: Actual discount given:

D I O V

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2014. Not applicable to special orders or gift card purchases.

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

Upcoming dates: December 11 January 8

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

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

Baking Spirits Bright!

• Italian Almond Bread • Grandma’s Julekaka • Holiday Stollen Advance Orders Welcome

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

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Board of Directors 651.310.9475 board@msmarket.coop Nabeel Ahmed Julia Burgess Sara Kujawski Aleksey Kulichenko 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

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

Market Medley General Manager Gail Graham Editor Kari Binning Assistant Editor Liz McMann Newsletter Design Triangle Park Creative Printing Greenhaven Printing Market Medley is published six times each year to provide information on Mississippi Market, the cooperative movement, food, nutrition and community issues.

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

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

Comments on the content of this newsletter are heartily encouraged.

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

Board Meeting Dates

Moving soon?

• December 17, 6:30 pm, Selby Community Room • January 28, 6:30 pm, Selby Community Room.

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

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

• • •

Delivering to nearly 50 zip codes in Saint Paul, Minneapolis and surrounding communities.

Visit www.msmarket.coop to start shopping.

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