December 2014 - January 2015

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Market Medley Mississippi Market Member Newsletter December 2014-January 2015 Vol. 39 No. 6

BREAKING GROUND We broke ground on the site of our third store location in St. Paul, 740 East 7th Street, on Monday, October 13 at 9 a.m. General manager, Gail Graham, and board president, Jon Olson welcomed community members, Mississippi Market staff, and those involved in the planning and building of the co-op’s third store. In addition, St. Paul City Council president, Kathy Lantry and Deanne Abbott-Foster of the Dayton’s Bluff Community Council spoke to mark the occasion.

Now that we have ceremoniously broken ground, the contractors have followed suit with the real digging! The timeline calls for construction to continue through July 2015, at which point co-op staff will take about 6-8 weeks to get the store ready for opening. It is projected that the store on East 7th street will open in September 2015.

The new store will be on the corner of East 7th Street and Maple. The design, which meets the guidelines established

by the Heritage Preservation Commission, will have large windows, a community classroom, indoor seating, an outdoor patio with permeable pavers, and numerous environmentally sound features. The Co-op intends to build to LEED® standards, although it will not seek certification.

We expect to add about 60 jobs when the third store opens, and is committed to partnering with local organizations to achieve our goal of hiring from East Side neighborhoods. The co-op’s third location will increase the community’s access to fresh, local and organic foods and afford residents more options in and education about, their food decisions.

“We are really excited about moving forward with this project,” Mississippi Market’s general manager, Gail Graham, says, “and about being a part of all of the positive development that so many people have worked hard to bring to Dayton’s Bluff.”

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General Manager’s Report

The important work of reflecting our communities Gail Graham, General Manager

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ur Co-op’s success after 35 years in business hasn’t come about by shifting into neutral and coasting. We are always changing: we are always growing; we are always challenging ourselves.

We are always changing: we are always growing; we are always

challenging ourselves.

From the outside it can seem like change is happening at the speed of light, but usually there are years of work before the change becomes evident.

For example, we finally broke ground on the East 7th Street store, three years after I first reported to our Board that “there is a group of people looking at starting a co-op on St. Paul’s East side.”

Change, however, is not only internally driven; it is swirling around us. One dramatic change has been in the shifting demographics of our community.

In 1980 when Mississippi Market was just starting, the non-white population in St. Paul was 11.4%. In 2014, according to the City’s website, it’s almost 36%-- more than triple what it was 35 years ago. In Dayton’s Bluff, the neighborhood of our newest store, the non-white population is 58%.

Our society today is dramatically different than it was even 10 years ago, much less 35. In order to stay relevant we need to reflect on this change, and we need to reflect this change in who we are and how we manage our cooperative. We are not alone. Food co-ops all over the country are taking steps to become more inclusive organizations. It simply makes good business sense to ensure our cooperatives can meet the needs of our diverse and changing population.

As we become more sensitive to the variety of cultural backgrounds and purposefully work on making

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our stores inclusive and welcoming to people from those cultures, we can continually improve in our ability to deliver exceptional customer service experiences to everyone. When we pay closer attention to the diverse populations in our community and the culinary traditions that are important to them, we are bound to do an even better job at building expertise and trust around food issues.

An important way we reflect our community is by how we staff our stores. We are committed to supporting and developing an engaged work force.

We pay St. Paul’s Living Wage of $12.61 to all employees who have worked 2000 hours, and we have a competitive wage and benefit program. Presently, about 23% of our staff are persons of color. We are challenging ourselves to get better at hiring and developing staff who reflect the changing demographics of our community.

Promoting the growth in our local food economy is one of the most important values held by our member-owners. Last year we spent 7.5 million with local producers and MN owned businesses. We will look at expanding our partnerships with more local minority-owned growers and suppliers as we grow, and celebrate the diversity this too brings to our co-op.

As part of our preparation not only for the East side, but for the future, we are working to establish benchmarks on diversity and inclusiveness, to set goals, and to establish metrics to help us measure progress. We are looking at the successes we have had with other initiatives, and applying lessons we have learned to help us succeed in this important effort.

Board of Directors Report

Get acquainted with your board of directors Matthew Orensteen, Board member

As a board member, a member-owner, and a staff member of X years, I am fully immersed in Mississippi Market culture. One of the questions I hear frequently even within these circles is, “What does the board of directors really DO?” So we’re bringing it back to basics in this issue of the Market Medley- Here are some answers to questions you’ve perhaps been pondering:

What is the board of directors?

The Mississippi Market Board of Directors consists of 7-9 directors elected by the membership who are legally responsible for the overall direction and performance of the co-op. The board establishes the long term strategic goals for the co-op and policies to guide management in achieving those goals, and monitors the co-op’s progress within that framework.

What’s involved in running for the board?

We seek out candidates each summer to run for board in October-You’ll see a notice right here on the Board page.

Typically there are 2-3 open seats available. Each board member commits to serving a 3 year term and may run for re-election for an additional term. Ready to find out more now? Email us at board@msmarket.coop to let us know you’re interested!

What does the board of directors do?

Directors of a cooperative have essentially the same duties as the directors of any business: financial oversight of the organization on behalf of the member-owner, supervising the general manager and perpetuating an effective board. In addition, co-op boards must act on behalf of our owners and balance business interests and member-owner interests when making decisions.

What happens at board meetings?

You can find out! Board meetings are open to any memberowner to attend and usually happen on Tuesday evening each month. Each meeting includes a short input session from member-owners, and you are welcome to observe the rest. Our next board meeting is December 16. Sign up on the ‘Classes’ page of our website to attend, if you like. You can also read the board-approved minutes that are located at the service desk at each store.

Board Election Results The results of our board of directors election were announced at our annual meeting on October 30, 2014. The member-owners voted in to fill the three open seats, each for a three year term, are Megan McGuire and incumbents Sara Kujawski and Mia Taney.

In addition, member-owners voted to approve an amendment to change our articles of incorporation which will allow the co-op to sell more stock and gain more member-owners.

Member-owners also voted to distribute $30,088.49 in grant funds to our community partners as follows: Frogtown Farm $12,546.90

Midwest Food Connection $9,808.85

Hmong American Farmers Association $7,732.74 3

Local Profile: 100% grass-fed beef from Grass Run Farms

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ou may have noticed a new bright green label in our meat case. The label and the high-quality beef behind it are from Grass Run Farms, a regional meat company founded and run by Ryan and Kristine Jepsen. Grass Run Farms is a collaboration of sustainable family farms in the bluff country of Northeast Iowa and across the Upper Midwest that produces 100% grass-fed beef.

Ryan and Kristine started Grass Run Farms because they wanted to create a traceable and sustainable farm business with the grass-fed beef they raised.

They knew people were looking for locally raised grass-fed beef and felt that they could meet this need. And indeed, they have met this need. In the past six years, Grass Run Farms has grown from a small farmers-market operation to selling wholesale grass-fed beef to grocers in our region year-round.

The Grass Run Farms guarantee: • 100% grass-fed – no grain, ever!

• Antibiotic- and hormone-free • All-vegetarian feed (no animal by-products) • Humane animal welfare (in raising and harvesting) • Grazing and pasturing access whenever possible

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During this time of growth, Grass Run Farms has stayed true to the tenants it was founded on – sustainability and accountability. The cows that graze on their pastures help perpetuate the natural balance of the earth by spreading organic fertilizer (manure), trampling organic matter into the topsoil, and encouraging regrowth of pasture forage and its root system and which preventing erosion. Being pasture-raised, the cows themselves are healthier, calmer and better nutritionally balanced than their unnaturally confined counterparts.

They are never given antibiotics or added growth hormones and they are fed a vegetarian diet. To maintain accountability, Grass Run Farm uses affidavits to trace animals back to the pastures and farms they were raised on.

The Jepsens also feel an obligation to share what they’ve learned in their years of honing their farming practices. They hold educational outreach events and spearhead conversations to help support other meat producers.

“By developing a space for farmers to discuss and problem-solve together,” explain Ryan and Kristine, “we have created a transparent way to ensure that grass-fed beef continues to grow and flourish as an industry.”

By bringing Grass Run Farms, we are able to continue to offer good, quality 100% grass-fed beef at an affordable price. Ryan and Kristine’s commitment to their land, their animals, and their farmers gives us confidence that we are able to offer you the best grass-fed beef from our region.

Farmers, Consumers and then Us: Our role as a Co-op amongst Change Annela Rova, Produce staff, West 7th store “Eat Local,” “Discover Local.” It’s on bumper stickers, pins, and labeled on the squash you just bought. One sees this phrase and what follows are romantic images of overalls, dirt, fresh vegetables, a small goat or cow on a horizon of rolling hills.

These are the images I had in mind as I joined fellow Twin Cities produce workers for a day trip to Southeastern Minnesota.

As the bus climbed the winding roads through the bluff country of Rushford, Minnesota, the landscape began to reveal Featherstone Farms, a 250-acre Certified Organic Farm in what, some would consider, part of America’s bread basket.

It’s a mid-September day and pleasantly warm as the sun shined on the rows of kale and carrots.

Any romanticism I had of the organic farming industry was soon crushed as Jack Hedin, the farmer, opened up to us about the farms’ ongoing battles with unpredictable weather, land security and sickness.

His Twins baseball cap shadowed the map of worry-lines that spread across his forehead, a sign of the stress farming can have on a person.

can see.” Jack gestured to the rows of disappointing broccoli.

Joe Krawetz, my manager at the West 7th store, showed me why we wouldn’t be able to sell the broccoli. The yellowing heads that were maybe about the size of my fist looked nothing like the large healthy green crowns we had last year.

Jack went on to explain that they couldn’t have anticipated the amount of rainfall and temperature extremes going off of last year, as this year they tried to be proactive in replanting on the ridge rather than the valley and the unpredictability of the weather still took its toll.

These disappointing rows are the answer to the frustrated customer who wants to know why there isn’t any local broccoli available.

The article goes on to talk about consumers and what they can do, “‘Even individual homeowners can do things that will help both themselves and their communities adapt to climate change,’ says Paul Moss, who oversees climate adaptation efforts at the Minnesota Pollution Control Agency.”

The consumer demands are obvious, people want broccoli today.

In produce, broccoli always makes the top 10 in top sale items for the week.

How do we answer the customer questions to an empty display or product from California? How do we rely on having top sale items?

From my understanding, as a cooperative our very existence relies on the harmony between consumer, seller and producer. We must lead by example.

This is why we highlight “Eat Local,” “Discover Local”. This is why we must be transparent with our customers and encourage eating within the seasons.

According to a recent story by “Climate change, it’s real and Elizabeth Dunbar on Minnesota it’s happening,” he said. public radio the community Minnesota as a whole; farmers consumer, farmer and those of face the up and down extremes of us in between, must adapt to the temperatures, flooding and invasive oncoming, inevitable changes. species. As Jack explained this with his “Farmers have long been finding sincere sense of cynicism I couldn’t ways to be more resilient to year-to-year help but cringe. This is the reality weather changes. But now that the of our local, organic farmers. climate trends are clearer, some are “We had a hopeful crop of broccoli advocating changes in what we grow, for late summer-early fall, but as you said Nick Jordan, a U of M researcher “Climate change, it’s real and it’s happening,” he said.

who studies the ecology of agriculture.”

The trip to Featherstone Farms was overall positive as I gained insight into how much work it takes to grow food in a sustainable manner. I learned that our role as a co-op is a balancing act between consumer and producer.

This may take trial and error. We may not have everything the consumer wants and we may not be able to sell everything the farmer can produce, but we provide a platform to begin bridging the two together as we face the oncoming changes in this world.

References from MPR story http://www.mprnews.org/story/2014/11/05/minncommunities-look-for-ways-to-adapt-to-climate-change

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Holiday Savvy It’s not called the ‘holiday season’ for nothing.

Searching for the perfect gifts and preparing for get-togethers can often take weeks; cocktail parties and festive meals spring up throughout the month; and after all the excitement there’s the collective breath of relief and reflection on another holiday season and the new year to come. Here, we’ve listed some of our favorite ways to make the most of the holidays – the whole season long.

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The Ramp-up The lead-up to the holidays can often be a hectic time.

A living room full of ribbons and wrapping paper, an empty fridge, and multiple errands can make dinnertime challenging. Instead of ordering another pizza, pick up one of our deli’s quart size soups – turkey wild rice, lentil kale, and chili are just some of our options – and pair it with some of our fresh-baked cornbread and whip up one of these simple salads for a quick and healthful dinner that will sustain you through another late-night of holiday prep.

Carrots with chickpeas & pine nuts Ingredients (Serves 4) 1 red onion, sliced 1 15oz can chickpeas, drained 1/3 cup olive oil 4 carrots, shaved using vegetable peeler 2 garlic cloves, smashed Handful of pine nuts White wine vinegar Salt & pepper Preparation Put olive oil, red onion, and chickpeas in a pan over medium heat, cook until browned. Add carrots, garlic, and pine nuts. Cook until nuts are toasted.

Drizzle with white wine vinegar and add salt and pepper to taste.

Adapted from www.foodnetwork.com

Our top 5 favorite host/hostess gifts 1) Rare Earth (local) or Sunbeam pinecone candles! Add instant ambiance to any dinner party.

2) Alter Eco organic assorted truffles! A melt-in-your-mouth flavor vacation and a co-op exclusive.

3) Mississippi Market Made cheeseballs! A unique addition to any holiday spread- check out our new recipe this year 4) Homemade spice rub or hand cream! We’ve got all your supplies for making beautiful handmade gifts this year (it’s not nearly as time consuming as it sounds).

5) Poinsettias and little Norfolk pine trees.

The Reflection After all the celebrations, the indulgences, and the travel, take some time to reflect on the season and the passing year before getting grounded and set for a new year. Our Wellness team offers these suggestions to help ease the transition from 2014 to 2015: What better way to recoup from the holidays than with a warm and healthful mug of tea? We recommend local bulk Tea Source blends - unique and delicious. Try herbal Evening in Missoula or fermented Dark Rose tea hearts.

Whether you’re sore from cross country skiing, or from your unintentional breakdancing on the icy sidewalk, we’ve got some relief. We recommend Wyndmere Aches and Pains Roll-on, Traumeel Homeopathic Cream, or a backrub using Badger Ginger, Arnica & Cayenne Deep Tissue Massage Oil. What January would be complete without a few resolutions?

Start your day with a glass of greens and squeeze of lemon, or try a couple weeks of clean eating. For easing digestive disruption, nothing compares to an enzyme and probiotic regimen. We recommend: Amazing Grass Pineapple Lemongrass Superfood Greens, Wild Rose 12 Day Cleanse, Enzymedica Digest Basic, and MegaFoods MegaFlora.

In the moment

Ladies’ Night

The magic of the holidays sits in the shared spirit of gratitude that we feel for our friends and family. We welcome people into our homes and visit those that mean the most to us.

Bring your hosts a small token of thanks to let them know that their friendship and hospitality is appreciated…but don’t fret too much over what to bring. We are filling our shelves with plenty of fun & unique gifts that anyone can appreciate.

Friday, January 23rd 5:30-7:30 p.m., West 7th classroom $10/$7 member-owners

Calling all ladies: we’re turning our classroom into a pampering and rejuvenating experience just for you!

Join us for skincare and makeup consultations by Dr. Hauschka and Zuzu Luxe Cosmetics and DIY beauty care instruction by Veriditas Botanicals, Wyndmere Naturals, and Vika’s Essentials. We’ll serve up some of our favorite snacks and beverages, give away prizes, and treat you to a night you won’t forget! Space is limited. Advance registration is required. This event is taking place in our West 7th classroom.

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L = Lecture DT = Demo and Tasting

December 2014-January 2015

D = Demo H = Hands On

REGISTERING FOR CLASSES Registration is required for all classes. You may register online or at our customer service desks. Class fee(s) are due at time of registration. For full class descriptions and online registration, visit our website, www.msmarket.coop/events. Call 651-690-0507 to register by phone.

Breakfast for Dinner (DT)

Seasonal and Delicious Side Dishes (DT)

We’ll take simple breakfast foods and add savory elements to make quick and adaptable weeknight meals. Recipes include rice pancakes with sautéed vegetables, suppertime frittata, roasted sweet potato with crunchy granola, and creamy polenta hot cereal with mix and match toppings.

This class is gluten free and delicious for everyone. Price includes full meal.

Simple, rustic dishes to keep you warm and cozy or to serve at your holiday feast. We’ll make caramelized ginger carrots, three grain stuffing, crushed beets with herbs and greens, chestnut risotto and roasted peppers with spicy pistachios. This class is gluten free and delicious for everyone. Price includes full meal.

Tuesday, December 9 6:00 – 8:30 pm Susan Patterson

West 7th store $44/$39 members

We will learn the basics of gluten-free baking and apply our knowledge to creating an array of gluten-free holiday treats. We will cover storage and decorating ideas and look for ways to convert classic flavors and textures into gluten-free favorites.

Each participant will leave with a tray of baked goods for his or her next gathering.

Extensive recipes and handouts will be provided.

West 7th store $38/$34 members

Hearty Sausage Dishes for a Hard Winter (H) Join Jan for an afternoon of exploring hearty winter dishes that are built around the Upper Midwest’s tasty sausages: sausagelentil-vegetable soup with a surprising twist; a lively cabbage and sausage braise; a newly developed dish that rewards you for using your cast-iron skillet. Extensive handouts provided. Children over six are very welcome to attend and participate.

Sunday, December 14 1:00 – 4:00 pm Jan Grover

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West 7th store $44/$39 members

Kids Class: Mini Pizzas (ages 4-8) (H)

Gluten Free Holiday Baking (DT)

Thursday, December 11 6:00 – 8:00 pm Matt Deutsch

Tuesday, December 16 6:00 – 8:30 pm Susan Patterson

West 7th store $27/$24 members

Kids Class: Upcycled Arts & Crafts (ages 5-12) (H) Feeling strapped for time this holiday season? Get some shopping done while your little one makes upcycled crafts! In this class we’ll make crafts out of materials we would normally recycle or throw away. Prepare to get a little messy, and have a lot of fun.

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

Sunday, December 21 2:00 – 4:00 pm Kenzie Tenter-Fox

West 7th store $28/$25 members

Feeling strapped for time this holiday season? Get some shopping done while your little one learns how to make pizza! In this class we will make our own mini pizzas and learn a little about the fresh ingredients we use to make them. Then we’ll eat our tasty creations and take leftovers home for our families. This class is intended for ages 4-8.

Noodling Around with Gluten Free Noodles (DT)

Wednesday, December 17 West 7th store 6:00 – 7:00 pm $15/$12 members Kenzie Tenter-Fox

Tuesday, January 6 6:00 – 8:30 pm Susan Patterson

Stressed Out? High Anxiety?

Real Food’s the Answer! (L)

Jiaozi Dumplings (H)

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 into each meal and snack to ease stress and anxiety. RN’s are able to earn 2.4 CEUs by taking this class.

Thursday, December 18 West 7th store 5:30 - 7:30 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

Gluten free Asian noodles from scratch: thick udon noodles and soup, filled dumplings with dipping sauce, and buckwheat soba with sesame dressing and sautéed vegetables. Price includes a full meal.

West 7th store $44/$39 members

In this class, we will make dumplings with three types of stuffing: pork and Chinese cabbage, pork and dill, and tofu for vegetarians. Plus, you’ll go home with a tray of dumplings to eat!

Wednesday, January 7 6:00 – 8:00 pm Yaun & Lloyd Dalton

West 7th store $28/$25 members

Bread Without Fear (DT)

Gluten Free Sandwich Hero (DT)

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.

We’ll make baguettes, soft sandwich rolls, and addictive onion bread for bánh mìs, hoagies, dagwoods and more. Price includes a full meal.

Thursday, January 8 West 7th store 6:00 – 8:00 pm $28/$25 members David S. Cargo, St. Paul Bread Club

Culinary Boot Camp: Kitchen Basics (H) Culinary boot camp is designed to get students cooking healthy, fun, and satisfying meals. We’ll start with basic knife skills so please Bring your cutting board, chef’s knife, and paring knife. We’ll also discuss the basics needed for any pantry to accommodate simple menus. Our food focus will be on creating salads, slaws, and easy vinaigrettes.

Saturday, January 10 10:00 am – 1:00 pm Matt Deutsch

West 7th store $40/$36 members

Family Dinner: Italian Classics (DT) This class is designed for friends and family to gather, learn, and eat. We will focus on classic Italian dishes including bruschetta, spaghetti Bolognese, chicken marsala, seasonal vegetables, and tiramisu.

Sunday, January 11 5:00 – 7:00 pm Matt Deutsch

West 7th store $35/$30 members

Kids Class: Cheesy Bread (ages 5-12) (H)

Saturday, January 17 10:00 am – 12:30 pm Susan Patterson

West 7th store $44/$39 members

Jan’s Soup-Making Workshop (H) We’ll build soups up, layer by layer and explore spices and herbs, dried legumes and inexpensive meats that make winter soups so satisfying. Extensive handouts provided.

Sunday, January 18 1:00 – 4:30 pm Jan Grover

West 7th store $32/$30 members

Investment Basics (DT) Learn how to evaluate retirement plans, strategically pay off loans, and protect your assets, while benefitting from tax advantage strategies.

Tuesday, January 20 West 7th store 6:00 – 7:00 pm Free (please register in advance) Nicholas ScottRussell, Thrivent Financial Credit Union

Natural Gastrointestinal Health (L) Do you suffer from gas, bloating or other abdominal concerns? What are food intolerances? What does “leaky gut” mean?

Learn about the gastro-intestinal system and how to eat to improve your gut function.

In this class we will fight the winter blues by making cheesy bread! We will also sample different cheeses and learn a little about each one.

Wednesday, January 21 6:00 – 7:00 pm Sara Jean Barrett, N.D.

Tuesday, January 13 6:00 – 7:00 pm Kenzie Tenter-Fox

Learn three different methods for combining different grains into the same loaf. Learn about enhancing the flavor of breads with starters and added ingredients.

West 7th store $15/$12 members

Shopping Co-op on a Budget (L) Learn the secrets for how to shop for natural, organic foods without breaking the bank. Learn to set a budget, get coupons and resources and learn more about our Essentials and LIME programs!

Thursday, January 15 6:00 – 7:00 pm (please register in advance)

West 7th store Free

West 7th store $15/$10 members

Multigrain Breads (DT)

Thursday, January 22 West 7th store 6:00 – 8:00 pm $28/$25 members David S. Cargo, St. Paul Bread Club

A Month of Meatless Mondays (DT) We’ll make four dishes for a month of meatless Mondays: sweet potato and black bean burritos, Moroccan-spiced quinoa with roasted vegetables, vegetable lasagna, and veggies burgers with tahini mayo.

Saturday, January 24 West 7th store 1:00 – 3:00 pm $20/$18 members Instructors from Urban Relish

Your Own Yarns Made on the Ancient Spindle (H) Join us for an afternoon of learning to spin on the spindle. You’ll leave with a fine maple spindle, roving to practice with, and a custom-blended batt for spinning that you’ve made yourself on a drum carder.

Sunday, January 25 1:00 – 5:00 pm Jan Grover

West 7th store $45/$43 members

Foods to Reduce Pain and Inflammation (L) Do you have stiff joints, achy muscles, and inflammation? Learn why sugar and processed carbohydrates increase pain and inflammation. Take home recipes and begin your anti-inflammatory eating plan.

Tuesday, January 27 West 7th store 5:30 - 7:30 pm $30/$25 members Nutrition Educator from Nutritional Weight and Wellness

Tame Your Inner Sugar Beast (L) There are physical and emotional reasons why you’re craving sugar. Get the knowledge and support you need to calm your cravings and take back your health.

Wednesday, January 28 West 7th store 6:00-7:00 pm $20/$15 members Maggie Christopher, CHNC, LAMFT

Solve Winter Issues with Yoga & Holistic Eating (DT) In this class you will do breathing, meditation and chanting as well as learn how to prepare delicious food to keep your spirits happy. Gluten free, lactose free, macrobiotic yin yang balanced food.

Thursday, January 29 West 7th store 6:00 – 8:00pm $30/$27 members Gabriele Kushi, BFA, MEA, CHC, AADP

Make Your Own Temaki Sushi (DT) We’ll learn to make temaki sushi through demonstration and hands-on experience.

Price of class includes full meal for all participants. This class contains fish and seafood ingredients.

Saturday, January 31 2:00 – 4:00 pm Kimiko Molasky

West 7th store $40/$35 members

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News and Announcements

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

Expanded service of Mississippi Market at your door We are thrilled to give our delivery service a wider reach throughout the Twin Cities! We now deliver fresh, healthful food to over 100 zip codes in the metro area (including Woodbury, White Bear Lake, Shoreview, Golden Valley, and Apple Valley.)

Get your Chinook Book here!

Did you know you can save money at great green and local businesses? Find over 400 offers from popular spots like Mississippi Market, Pizza Luce, ACE Hardware, Bibelot Shops, Cooks of Crocus Hill, Creative Kidstuff and more. Pick-up your Chinook Book and help the sustainable economy grow. Available in print and apps for iPhone and Android.

St. Paul Winter Carnival We’re excited to partner again this year with the St. Paul Winter Carnival!

We’ll sell buttons to the coolest celebration on earth at our customer service desks beginning December 1st. Single buttons or 4 packs will be available.

Attention, LIME member-owners A friendly reminder to all LIME member-owners: The end of the year is the time to renew your eligibility in the program. Your cashier will remind you what documentation is needed to complete the renewal process. Get it done in December for uninterrupted discounts.

I AM ST. PAUL

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Thank you to everyone who attended our Annual Meeting & 35th Anniversary Party at the Minnesota History Center.

Here’s to another successful 35 cooperative years!

K

Mississippi Market is proud to be the presenting sponsor of I AM ST.PAUL! on December 12 at the Amsterdam, Join us for an immersive night of local art, music, dance, fashion, comedy, celebration and connection; celebrating and connecting who we are, what we do, and what makes us St Paul.

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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:

Owner number:

Actual discount given:

Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2015. Not applicable to special orders or gift card purchases.

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2015. 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 10 January 14

NOT ANOTHER

FRUITCAKE! Delivering fresh, healthful food straight to you!

Visit www.msmarket.coop to start shopping

Forget the fruitcake and bring the gift of handmade, fresh breads and treats. Show them how much you care with a locally made, perfectly delicious gift. From the farm to their table, from you!

made- from- scratch

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

Board of Directors 651.310.9475 board@msmarket.coop Julia Burgess Sara Kujawski Aleksey Kulichenko Megan McGuire Jon Olson Matthew Orensteen Tracy Sides Stephen Streng Mia Taney Maureen DeCamp, Board Assistant

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

Market Medley

Comments on the content of this newsletter are heartily encouraged.

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

Moving soon?

• Tuesday, December 16, 6:30 p.m.

Selby Community Room

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

• Tuesday, January 27, 6:30 p.m.

Selby Community Room

info@ msmarket.coop

ntial pra e x i set en t i a l p r a c tc t i c e anne x i s t ice a

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.

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Gestalt Work helps you explore your life jerry story and your present rothstein Gestalt Work is a learning process that helps you explore your life story and experience. In the process, you will develop a toolkit of observational and your present experience. In the process you develop a toolkit observational 265 Oneida St. ofyour 265 Oneida thinking methods; clarify your core principles; and St. define goals.

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and thinking methods; clarify your core principles; and define your goals.

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Suite 203 265Rothstein: Oneida Street, Suite 203 •Minnesota St. Paul, Minnesota 55102 To learn more, contact Jerry Paul, 55102 St.St. Paul, Minnesota 55102

Jerry rothstein 651.587.8859 • gestaltwork28@gmail.com • gestaltwork.org 651-587-8859 or jerold@gestaltwork.org, or see www.gestaltwork.org.

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