February-March 2013

Mississippi Market Member Newsletter

Chocolate Tasting & Gift Fair 2013 SATURDAY, FEBRUARY 9TH WEST 7TH STREET STORE 11AM-3PM For our 3rd annual Chocolate Tasting & Gift Fair we’ll be turning our West 7th Street store into a destination for Valentine’s chocolates and gifts, complete with live music by the Urban Legends Trio. Sample an array of chocolates as you walk through our store, including BT McElrath, Groveland Confections (one of our newer (and local!) chocolatiers) and Seattle Chocolates. You’ll also have the chance to meet some of our favorite local vendors, including soap and candle makers, SunLeaf Naturals. You’ll find cheese, fruit and chocolate pairings, and our deli will have lots of sweet treats on hand to sample and purchase.

Looking to go beyond chocolates this Valentine’s Day? A representative from Dr. Hauschka will be in the store giving skincare consultations and you’ll find an assortment of beauty care product samples and goodies. Plus, you’ll have the chance to enter a flower bouquet giveaway from local florist, Len Busch Roses.

Visit www.msmarket.coop for full event details.

February - March 2013 Vol. 37 No. 1

General Manager’s Report

Local and healthy foods are on the rise, but the issue of GMOs remains unsettled.

Gail Graham, General Manager

Food co-ops have long been leaders in health and wellness, sustainability, and transparency.

Elia, from Shepherd’s Way Farms in Nerstrand, MN, takes the time to introduce a chicken to a small visitor during the 2012 Eat Local Farm Tour. Shepherd’s Way cheeses have been a favorite at the co-op for a number of years.

Photo courtesy of Laurie Schneider.

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Even with the uncertainty in our economy the natural products industry has continued to experience strong growth.

Analysts see an accelerated trend towards healthy living—and Mississippi Market, like other co-ops and natural product stores, is positioned to capture this growth. The industry reported a healthy 10% increase in sales from 2010 to 2011 with double digit growth continuing in every four week period in the first eight months of 2012.

Health advocates, doctors, and First Lady Michelle Obama are convincing Americans across income groups to eat more fresh fruits and vegetables; and “fresh” is increasingly interpreted to mean locally grown. As a result, local foods sales are booming. They grew from $4 billion in 2002 to $5 billion in 2007 to $11 billion in 2011 and “local” was perhaps the most influential product claim in 2012.

This popularity of local doesn’t mean our work is done. Fostering growth in the local food economy is a core part of our mission and we will continue to focus on it.

Last fiscal year 46.16% of our purchases were from Minnesota-owned companies or local producers from the 5-state region: MN, WI, IA, ND and SD. As important as local is, we know that creating a sustain-

able food system goes beyond buying our food locally. Co-ops have long been leaders in supporting fair trade products and artisan producers from around the world, as well as products from other cooperatives. Our member-owners want to be able to “vote with their dollars” at their co-op—and we want to continue to provide you with real choices.

While there have been many successes over the years, there are still many threats to our food system, including the proliferation of Genetically Modified Organisms (GMOs). An issue we are watching closely is the FDA’s impending approval of GMO salmon. In late December the FDA’s environmental assessment essentially gave GMO salmon two thumbs up, and cleared the way for the eventual approval to sell it. If approved, it would be the first genetically altered animal approved for food anywhere in the world. Because the USA does not require labeling of GMO products, unlike so many other countries, consumers would not even know they are eating this GM fish.

GMOs received lots of attention during the 2012 election season. Although California’s “Proposition 37” requiring the labeling of GMOs failed, GMO labeling remains a topic of heated debate. There are now grass roots efforts all over the country, including Minnesota, to require such labeling. Ultimately, we hope that we end up with national regulations that govern the use and labeling of GMO products. Meanwhile, we will continue to support national and local efforts around this issue.

Food co-ops have long been leaders in health and wellness, sustainability, and transparency. While we can’t offer a product line free of GMOs—their use is too prevalent for anyone to make that guarantee—we will continue to promote organic alternatives, support manufacturers who have verified their products with the Non-GMO Project, and work to educate ourselves, and our members about this important issue.

Board of Directors Report

Education — putting our beliefs into action Susan Peak, Board Member

One of the most exciting educational opportunities that our co-op supports is Midwest Food Connection, which provides natural and sustainable foods education in Twin Cities’ public elementary schools.

We are honored that our Selby store’s new garden space was nominated for a Blooming St. Paul award! The garden features native plants, a culinary/medicinal herb garden and a rain garden. It’s a great space to enjoy lunch or a quiet moment when the weather is warm.

A universal co-op principle and one of our ends is to provide an environment of education—education of board members, education of employees, and education of member-owners. We believe that as a result of what we do, our community will be better educated about the interconnectedness of food, health and the environment. If we work to educate everyone within our community, then they, in turn, can educate others about food, justice, and the cooperative model.

The more people that are aware of Mississippi Market’s practices and successes, the more likely the co-op is to achieve further success. Informing the rest of the world about our practices and successes is a way to influence others’ behavior.

We spend a significant amount of time and resources training our staff. All Mississippi Market employees receive natural foods training, departmentspecific training, and financial retail basics through open book management.

There are also opportunities to attend trade shows, food classes, and leadership training sessions.

New board members must attend an orientation, as well as a financial literacy and governance training from one of our co-op partners. Continuing board education comes in the form of staff presentations, guest lecturers, trade publications, and discussions with other co-ops.

Our member-owners are welcome at board meetings to learn about the governance of the co-op. In addition, Mississippi Market’s education program

offers many classes that further the understanding of natural, local and sustainable foods, the systems related to those, and provides cooking classes and recipes for how to use the good food we sell. Members are also explicitly invited to events such as the Eat Local Farm Tour and focus groups for strategic planning.

One of the most exciting educational opportunities that our co-op supports is Midwest Food Connection, which provides natural and sustainable foods education in Twin Cities’ public elementary schools.

Sponsoring these lessons delivers no monetary gain for the co-op. However, we believe it is important that young people have the opportunity to engage with food in a fun and constructive way.

We invite you to join us as we continue this work of informing, educating, training, and yelling from roof tops.

By making ourselves strong through knowledge and skill, we can affect change in the world and prove that good food matters and the cooperative model works.

Do you have any questions about what our board of directors is working on?

Do you have ideas for Mississippi Market that you’d like our board to know about? Member-owners serving on our board of directors will be in our stores on the second Saturday of every month. Stop by for a cup of coffee and learn what the board of directors are working on to serve you, our memberowners, and the co-op.

Upcoming dates: February 9, 10:00-11:00 am West 7th store March 9, 10:00-11:00 am Selby store 3

Brunch is beautiful!

Savory French Toast

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ereals and toasts are for bright and early mornings. Sandwiches and soups are for midday mealtimes. And then there’s brunch— the golden time of late-morning as the sun streams in, illuminating the steam as it rises up off your brimming coffee cup while you sit down to your favorite breakfast foods with your favorite people. Maybe it’s because brunch allows for sleeping in; or maybe it’s because it lends more time to create an extra-special spread; or maybe it’s the food itself— for so many reasons we just love brunch!

Taste it! Savory French Toast Cooking Demonstration Saturday, March 9th 11am-1pm at Selby and Saturday, March 23rd 11am-1pm at West 7th

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French toast makes a surprisingly tasty savory dish!

Ingredients 2 eggs 1/2 c. milk or heavy cream 1/3 c. coarsely grated Parmesan cheese 1/2 tsp. sea salt Ground black pepper 4 thick slices of artisan bread (we love the BC 2 chorizo bread!)

2 Tbsp. unsalted butter or 1 Tbsp. butter and 1 Tbsp. extra-virgin olive oil Optional: Red pepper spread or pesto Mississippi Market-made Italian link sausages, sliced

Preparation In a large bowl, beat eggs, milk or cream, parmesan, salt and pepper. Add bread slices and soak for 15 minutes.

Heat cast iron skillet or griddle on medium, and when hot, add butter or butter/ olive oil. When butter has stopped sputtering and/or oil shimmers, lift bread slices from mixing bowl, allow to drain for a few seconds and then grill on both sides until toasty brown.

Serve with dollops of red pepper spread, pesto, and/or chopped olives on the side.

For a heartier meal, top with sliced cooked sausages.

Bringing local to the table New standards for brunch:

Living the Dream duck eggs (Clayton, WI) Try using duck eggs the next time you make an omelet or quiche. They offer a rich and full flavor, making egg dishes extra tasty.

Kickapoo Coffee (Viroqua, WI) Artisanal roasting and fair trade meet near the Kickapoo River in SW Wisconsin—at Kickapoo Coffee, their fanaticism for quality pays off in some of the best coffee available on the market today.

Grapefruit Bellini

Andrej’s European Pastry Poticas (CHISHOLM, MN) & Happle’s Kringles (WILLIAMSBURG, IA) These

A classic Italian cocktail ~ perfect for brunch!

Ingredients 1/2 cup sugar 1/2 cup water 4 fresh grapefruit, peeled and seeded 1 bottle Prosecco or other sparkling white wine Mint, for garnish Preparation To make simple syrup for the Bellini, combine the sugar and water in a small saucepan. Bring to a boil and simmer until the sugar has completely

dissolved. Remove from the heat and allow to cool completely (you can make the simple syrup days in advance).

Place the grapefruit in a blender with 1/4 cup of the simple syrup mixture. Puree until completely smooth.

To serve, pour the puree about a quarter of the way up a champagne or martini glass, top it off with Prosecco and garnish with a sprig of mint.

pastries perfectly complement the more savory dishes found at brunch. Andrej’s potica are made with a handed-down Slovak recipe that calls for wrapping sweet breads around a poppy seed or walnut filling. Kringles are a traditional Danish pastry shaped into a ring and filled with a fruit or nut filling.

Happle’s kringles are vegan.

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Bread, Coffee + Cake = BC2 Bakery

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ost people travel long and winding roads to their hearts’ desire. This is so of Robert Dubac, owner of BC2 Bakery in St. Paul. Dubac moved to Minnesota in 1997, thinking that St. Paul would be a better place to bring up his soon-to-be first child than the Bay Area, where he had been cooking at high-end grills and bistros down the Peninsula from San Francisco.

“I wasn’t even thinking about bread when we moved here,” Dubac says.

“I just figured that the Twin Cities would have terrific bread. I didn’t realize that there’s about a five-year lag between foods becoming popular on the coasts and their becoming popular here.” Dubac was already committed to creating the cleanest, simplest dishes, bright with fresh ingredients; these were what he had produced at Blue Chalk Café and The Village Pub. Once in Minnesota, he was struck by the absence of a lively professional bread scene. He decided to plug that gap himself.

“In 2000, we moved to West St. Paul, and I started my sourdough starter. With time, it got better, and people seemed to like it. So I started writing a business plan, and in 2007, I opened the bakery at 385 Wabasha. I got my bread into the 6

Mill City Farmers’ Market and then into Mississippi Market.”

Initially, the business was chiefly a bakery. Dubac branched out into making a variety of breads beyond his celebrated sourdough, whose starter is now going into its thirteenth year; these include chorizo and cream cheese (a nod to Dubac’s Mexican heritage), challah, and Christmas stollen. The 1,800 square-foot bakery, tucked up against the limestone cliffs just west of the Wabasha Caves, slowly became a popular morning spot for devoted bread fans. Dubac started expanding his offerings.

The cozy location proved to be not so cozy. When Dubac and another baker arrived at the bakery at 2 am on April 8, 2011, he immediately smelled gas and backed out of the building. A boulder the size of a minivan had rolled down the cliff and severed the gas lines at the back of the bakery, knocking the ceiling onto the floor. Had Dubac turned on a light, the spark could have sent the entire bakery and its staff into orbit. Dubac called 911, a city inspector arrived swiftly and announced, “This building is condemned,” and that, it seemed, was that.

“I thought my baking days were over,” Dubac says. “Everything came to an end so abruptly.” His mother helped to pull him out of his funk: she told him he needed to bake for her. He went back to the condemned building, retrieved his starter, and went on.

“It was 1½ years before I could open the new bakery,” he says. “When the old one died, I realized that this was my chance to start differently: I wanted to serve simple, clean, fresh food as well as bread, and being forced to rebuild would make this possible.” The new 3,000-square foot bakery, opened in October 2012, is on Highway 110 in Mendota Heights, close to Highway 35E and I-494, so it gets more traffic than the old Wabasha location. Dubac hopes to acquire a beer and wine license and add the bistro foods he cooked in California— pasta, fish, no more than three or four selections each night. Crisanto, the child for whom he moved to St. Paul, is now a junior at Sibley and helps out at the bakery-café.

Robert Dubac opened BC2 in 2007, specializing in sourdough breads.

“I feel as if I’m living proof that if you think you can do it, you can do it,” Dubac says. “I moved here with no game plan and no financing, and I put together what I needed for the Wabasha bakery.

And when that was destroyed, I took what I had learned there and moved forward.

I’ll be back at the Mill City Farmers’ Market next summer, and that, along with Mississippi Market, has been a real game-changer for me: my bread gets a lot more exposure, and I meet a lot more of my customers.”

Even a dollar makes a difference.

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dollar doesn’t get you very far these days. But when it comes to giving to your neighborhood food shelf, one dollar can feed a person for a day.

Twenty dollars can feed a family of four for five days. Just imagine the impact on our communities when we all give a few dollars to those who are hungry!

Each year Mississippi Market participates in the MN FoodShare March Campaign, a program of the Greater Minneapolis Council of Churches that provides funds, food and educational materials to over 300 food shelves across the state. Last year our members, shoppers and staff gave over $22,000 dollars/pounds of food to six local food shelves. When we’re working together, all it takes is “rounding up” your grocery bill or adding a few dollars onto your total to make a real difference.

Of course, we’re also happy to accept non-perishable foods as well.

With monetary donations, food shelves are able to buy food at a greatly reduced cost from food banks. Mississippi Market’s donations to food shelves can also be used to order organic, local and specialty foods from us at wholesale costs. For the past six years the Department of Indian Work has used some of their Mississippi Market donation to purchase fresh vegetables and grains for their patrons. By sourcing these foods from local distributors and farmers, like J & J Produce, Co-op Partners Warehouse and Thousand Hills Cattle Company,

your donations have a multiplying effect both on hunger in Minnesota and on the local food economy.

This year we’ve expanded our campaign’s collaborative efforts to include food co-ops throughout the state of Minnesota, not just the Twin Cities.

This means that co-ops across the state will be running similar campaigns for their communities, and the food drive will be an even bigger success! Last year the Twin Cities food co-ops were proud to once again claim the title of third most successful campaign in the state, with over 91,000 dollars/pounds of food donated by co-op shoppers. Who knows how big our impact could be this year…

Mississippi Market’s Beneficiary Food Shelves Keystone Community Services www.keystonecommunityservices.org SPACC- Department of Indian Work www.spacc.nonprofitoffice.com Neighborhood House www.neighb.org Hallie Q. Brown Food Shelf www.hallieqbrown.org

OUR GOAL: 23,000 $/lbs. of food

While food shelf patrons are sometimes unemployed, the majority of those seeking assistance are employed or are children. An increasing number of seniors and suburban residents have needed help with meals in the past few years as overall food shelf usage and food insecurity continues to increase.

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C A R N I V A L

O F

C L A S S E S

March2013 2013 February -–March 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. Call 651-690-0507 to register by phone.

Secrets of Vegan Baking (DT) Take the mystery out of vegan baking and discover simple tips for tasty vegan treats.

You don’t need a whole new pantry full of exotic ingredients to make delicious vegan baked goods. We’ll make recipes that use ingredients that you already have on hand or can easily find at your local co-op. We’ll make chocolate chip cookies with dates, red velvet cupcakes and banana bread.

Saturday, February 2 - West 7th store 2:00 - 4:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Kombucha 101: How to Make the Divine Tea (DT) Fermented foods have been used for thousands of years to bring good health to those that use them. This class offers tastes of many different variations of kombucha and instruction on how to make it. Class fee includes a starter culture.

Tuesday, February 5 - West 7th 6:00-7:30 pm $34/$30 members Barb Bredesen

The Food Connection to ADD/ADHD (L) Inattentiveness, difficulty concentrating, inability to start or finish projects, and other symptoms of ADD affect increasing numbers of children and adults. Fortunately, nutrition can help rebalance brain chemistry.

Learn how eating real food in balance can improve focus and ease symptoms of ADD/ADHD. Wednesday, February 6 - West 7th store 5:00-7:00 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

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Celebrate Chinese New Year with Dim Sum (H) You’ve enjoyed dim sum in restaurants— now try making it at home! Learn to make the most delectable pot stickers you’ve ever had, and then try your hand at some slightly more challenging appetizers to delight your heart! Bring an apron, a chef’s knife, and a container to take home your share of the bounty.

Sunday, February 10 - West 7th store 1:00- 4:00 pm $27/$25 members Jan Grover

Renewable Fuel for Winter Workouts (DT) Proper fuel for outdoor winter workouts keep blood sugar stable and the core warm.

This is a hands-on learning experience creating healthy foods that are both portable and delicious. Never reach for a pre-packaged granola bar again!

Tuesday, February 12 - West 7th store 6:00-8:00 pm $23/$20 members Sonja Ramos, B.S., RYT, RTT, CHHC

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

Food as Medicine: Cold and Flu (DT) Food is tradition, comfort, pleasure and function but food also nourishes every cell in our bodies. In this class we will explore the concept of food as medicine in its application to common ailments including colds and flu.

Thursday, February 21 - West 7th store 6:00-8:00 pm $25/$20 members Jesse Haas, B.S., CHHC

Introduction to Herbs and Spices (L) Join us for a tour of the wide array of bulk herbs and spices offered at Mississippi Market. Learn which herbs and spices pair well together, explore some of our more unusual and exotic herbs and spices, and find out the best storage methods for keeping your spices fresh. Go home with a sample spice blend!

Saturday, February 23- West 7th store 12:00-1:00 pm $5/$3 members Melissa West, Bulk Herb Buyer

High-Temperature Roasting (DT) Salud y Nutrición (DT) Cada clase va precedida de un tour del supermercado. En esta clase aprenderas a cocinar sano y nutritivo. Conoceras los valores de los alimentos para mantener tu dieta balanceada y saludable. Granos integrales y vegetales para una vida sana.

Mijos con vegetales y tofu Ensalada de mijo y algas marinas. Pastel de queso sin queso.

Sábado, Febrero 16 - West 7th store 2:00- 4:00 pm $25/$12 miembros Estela Lerma *This class will be taught in Spanish only.

Learn the techniques and modest equipment needed for roasting. It is especially useful for cooks with long workdays and little time. Complement your roast with roasted vegetables for a healthy, delicious feast (including beautiful pan gravy) in no longer than an hour and a half.

We’ll enjoy a roast, Kadejan chicken and winter vegetables.

Sunday, February 24 - West 7th store 1:00-3:30 pm $30/$27 members Jan Grover

Miso Soup for All Seasons (DT) Meal in a Muffin Tin (DT) Great for parties or throw-in-the-freezer meals. See how easy it is to make lasagna, mac and cheese and chicken pot pie in a muffin tin. These petite portions are great for party appetizers, light meals and portion control. We’ll also make a delicious dessert.

Tuesday, February 19 - West 7th store 6:00-8:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Miso is a fermented bean product that provides a wide variety of enzymes and bacteria friendly to the digestive system, thus aiding in food absorption. It also contains proteins, vitamins and minerals, especially calcium. Come and learn to prepare the famous miso soup with traditional dashi and a quick miso soup.

Tuesday, February 26 - West 7th store 6:00-8:00 pm $35/$30 members Gabriele Kushi, MEA, CHC, AADP

No-Knead Breads (DT) Learn three different methods of creating no-knead breads and their different advantages and disadvantages. These methods are simple, but have equipment needs and limitations to take into consideration.

Wednesday, February 27 - West 7th store 6:00-8:00 pm $28/$25 members David S. Cargo, St. Paul Bread Club

Planning Your Organic Vegetable Garden (L) Master Gardener, Nilgun Tuna, offers her ideas about planning your 2013 organic vegetable garden. Topics include, seed selection, timetable and instructions for starting seeds, best seeds to direct sow, soil test and amendments, the art of mulching, season extension methods, as well as pest and disease controls.

Saturday, March 2 - West 7th store 10:00-12:00 pm $18/$15 members Nilgun Tuna, Ramsey County Master Gardener

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.

Wednesday, March 6 - West 7th store 6:00-7:00 pm Free (please register

in advance) Liz McMann

Urban Chickens 101 (L) Fresh eggs and crazy chicken antics are just two good reasons to keep a few hens in the backyard. This class will cover everything you need to know to start up a small flock of chickens in your backyard, with an emphasis on coop design.

Thursday, March 7 - West 7th store 6:00-8:00 pm $12/$10 members Al Bourgeois

Brunch & Bubbles (DT) The cool spring air in March begs for a delicious brunch. While we can’t have real bubbles during the class, we can whip up four delicious brunch treats that are perfectly matched with your favorite glass

of cava, mimosa or Bellini. Our menu will include a brioche French toast, baked egg in cocotte, eggs Benedict and blinis with smoked salmon.

Saturday, March 9 - West 7th store 11:00 am-1:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

The Perfect 12-Minute Pizza (DT) Join Jan for a lesson in making flavorful, slow-fermented pizza dough and toppings inspired by Berkeley’s celebrated Cheese Board pizzas. We’ll make two fabulous vegetable-only pizzas: tomato, onion, and cheese pizza with herb oil and potato with cilantro pesto pizza and pine nuts.

Kids make great pizza makers too, and are welcome to attend! Bring an apron and an appetite. Extensive handouts provided.

Saturday, March 10 - West 7th store 1:00-3:00 pm $25/$23 members Jan Grover

Balanced Foods for Balanced Moods (L) Reduce negative moods, increase energy, enhance positive thoughts, improve memory and manage stress through balanced eating and real foods. Learn about the food-mood connection, the biochemical connection to cravings, and how poor intestinal health creates low moods. Choose foods to optimize production of neurotransmitters such as serotonin and watch your cravings and mood swings disappear.

Thursday, March 14 - West 7th store 6:00-8:00 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

Cooking for One (DT) 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.

Tuesday, March 19 - West 7th store 6:00-8:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Nutrition for Long Distance Running (DT) Decided to register for a marathon or half marathon this year? Not sure how to properly eat while training? This is the class for you! We will talk about calorie burning, hydration and optimal foods for training. We’ll also talk about the importance of rest and relaxation during your training. Course will include handouts, diagrams, and workout suggestions along with recipes and snacks!

Wednesday, March 20 - West 7th store 6:00-8:00 pm $20/$17 members Sonja Ramos, B.S., RYT, RTT, CHHC

Springtime: Awakening the Liver (DT) All winter long our liver rests while we crave heavier, richer foods to insulate us in the cold. As spring approaches our liver awakes, yawns, stretches and starts detoxifying. During this class, we’ll explore the Wood Element of Traditional Chinese Medicine, share a light liver-balancing meal, and get instruction for a gentle springtime liver cleanse safe for everyone in the family.

Thursday, March 21 - West 7th store 6:00-8:00 pm $35/$30 members Jesse Haas, B.S., CHHC

The Importance of Greens (DT) Natures beautiful green leafy vegetables provide us with calcium, phyto-estrogens and other phyto-nutrients including vitamins and minerals. Learn about the nutritional and longevity value of greens, and the numerous preparation methods including pressing, marinating, steaming, braising, and rolling a green vegetable sushi. Vegan, vegetarian, gluten free, macrobiotic.

Saturday, March 23 - West 7th store 1:00-3:00 pm $35/$30 members Gabriele Kushi, BFA, MEA, CHC, AADP

Multigrain Breads (DT) Learn to bake multigrain breads with interesting flavors and shapes. Learn three different methods for combining different grains into the same loaf. Learn about enhancing the flavor of breads with starters and added ingredients.

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

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News and Announcements Easter Sunday: We’ll be open regular hours.

Fish Fry Fridays 11:00 am - 7:00 pm When it comes to the Super Bowl, it’s hard for us not to think about actual bowls brimming with our favorite super snacks —popcorn, potato chips , dips and spreads from the deli, Whole Grain Milling chips, guacamole, salsa, carrots and celery with a little ranch dressing; the list goes on. Beyond the bowl, you’ll find pinwheel platters and football cakes in our deli, too. Your co-op has all the makings for a super party for the Super Bowl.

Social Science In February we continue our partnership with the Science Museum of Minnesota when we’ll be handing out samples at Social Science–In the Dark. Explore a darkened museum and all that glows, flickers and shines. It’s the museum like you’ve never seen it before. Flashlights provided for the first 1,000 attendees.

More information at: www.smm.org/socialscience Thursday, February 7 6 p.m. - 10 p.m.

More Upgrades for the Selby store A little over a year ago, we expanded the parking lot, expanded our services in the deli and gave our walls a fresh new look. During the week of February 18th, we’ll continue to improve our Selby & Dale location by making the aisles wider in our Wellness section, installing new shelves to hold our packaged groceries and improving our bulk department so that all our bulk products will be found in the same section. You shouldn’t see too much disruption when you shop, but as always if you are having trouble finding something just ask our friendly staff.

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You don’t need to go to a supper club to get your fish fry fix. Every Friday between February 15-March 30, our deli will be frying up white fish and serving it with potato wedges and coleslaw. You’ll find it at the hot bar and also in our grab-n-go case. Also, look for tasty samples in February and March.

Bravely Be Living the Land Ethic Workshop at REI, Bloomington Mississippi Market is partnering with Bravely Be to present Living the Land Ethic. Read, discuss and experience the ideas of Aldo Leopold as described in his timeless book, A Sand County Almanac. Space is limited to 12 each month, register early!

• 1st Monday of every month starting in January 2013, 6:00-8:30 pm • No book + class/No book +REI member price $30/$25 Community Room at REI, Bloomington More information and registration: www.bravelybe.com/events

Film Screening at REI Bloomington: Troubled Waters See the award-winning documentary film, Troubled Waters: A Mississippi River Story, produced by the University of

Minnesota’s Bell Museum of Natural History. The 55-minute film traces the development of America’s bountiful heartland and its effect on the legendary Mississippi River. Join moderator Tracy Sides, founder of Bravely Be, in the post-film discussion with our panel of experts to explore how policies and everyday practices impact the ecological and human health of our region and beyond. Learn about ways to get involved with organizations serving the health of the land, food, and people. Check-in and refreshments from 6:00 to 6:30 pm.

Freshly-popped organic corn provided

by Mississippi Market. Formal program begins at 6:30 pm.

Wednesday, February 27, 6:00-8:30 pm Registration fee: $12 ($17 at the door, if space is available) Community Room at REI, Bloomington More information and registration: www.bravelybe.com/events

Kick off the 4th Annual

Eating, Reading & Living Well series of The Friends of the St. Paul Public Library Film screening: Symphony of Soil Highland Park Library, Hillcrest Recreation Center Auditorium 7:00 pm, Tuesday, March 26

Mississippi Market is pleased to sponsor the Eating, Reading, Living Well series, including the screening of this documentary film which examines our human relationship with soil, the use and misuse of soil in agriculture, deforestation and development, and the latest scientific research on soil’s key role in ameliorating the most challenging environmental issues of our time. Filmed on four continents, featuring esteemed scientists and working farmers and ranchers. Visit www.msmarket.coop to see more series events.

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

Owner number: Actual discount given:

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

Valid through March 31, 2013. 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 March 31, 2013. Not valid for special orders.

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

Upcoming dates: February 13 March 13

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.

We help women increase ENERGY and REGULATE cycles.

Treatment and support for women's health, infertility, and pregnancy.

BALANCE

Fat Tuesday is February 12 –

Order your King Cake in advance!

534 Selby Ave.

Licensed Acupuncturists

Selby Ave. in Cathedral Hill

651.224.6678

SELBYACUPUNCTURE.COM

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 MINNEAPOLIS, MN PERMIT NO. 32674

Board of Directors 651.310.9475 board@msmarket.coop Nabeel Ahmed Julia Burgess Sara Kujawski Aleksey Kulichenko Jon Olson Susan Peak Paquita Poindexter Mia Taney Barb Tretheway 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:

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Board Meeting Dates

Moving soon?

• February 26, 6:30 pm, Selby Community Room • March 26, 6:30 pm, Selby Community Room.

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

MASSAGE PACKAGE

NEW STUDENT

$100

unlimited yoga

new clients save

on 3 massages

one month

$40

www.bigriveryoga.com 651.644.YOGA (9642) 165 Dunlap Ave N. (just South of Selby Ave) St. Paul, 55104

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