February-March 2015

Market Medley Mississippi Market Member Newsletter February-March 2015 Vol. 40 No. 1

JUST THE ESSENTIALS Liz McMann, Consumer Affairs Manager

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hen you run into your neighborhood store to pick up a few things, what do you get? “Just the essentials,” right? While many of our member-owners do the majority of their grocery shopping at Mississippi Market, we also have shoppers who stop in just to get a few things because they are in the neighborhood, not because they are looking for the best local or organic foods.

Mississippi Market aims to be a welcoming and convenient store to all co-op shoppers. We are here for everyone in the community.

We know that in order to truly be a helpful resource in the communities we serve, we need to keep our prices as low as we can on the essentials.

Even with all the resources we offer to help with grocery budgeting (our classes, recipes, LIME program, Deals programs), eating the best organic and local food is still out of reach for many people. Sometimes people never set foot into a co-op because they worry that they cannot afford it. Yet, while we do our best to lower the natural food

industry’s prices by encouraging new small businesses and organic farmers, we don’t expect prices for organic foods to drop dramatically anytime soon.

So, we’ve decided to take some action to make sure the essentials—basic natural foods—are affordable and accessible to everyone who stops in to the co-op.

I just talked with a woman last week who stopped into our West 7th store to just quickly get some milk. She lived in the area, had never been to the co-op before, and wanted to know which of the milks tasted most like just regular milk, nothing “fancy.” While I

could have easily tried to talk her into spending more on organic milk, it felt good to be able to offer her a locally sourced, hormone-free milk that is priced comparably to that in any grocery store. She agreed, “This isn’t any more expensive, and it’s from Minnesota!”

This is exactly what the Essentials program is designed to do.

Look for the symbol noting Essentials through the stores.

These products are simple, natural foods at a very affordable price.

Everyone can enjoy the savings!

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General Manager’s Report

Good Chocolate: cooperation ensures sustainable cocoa Gail Graham, General Manager

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may as well admit it; I have had a lifelong love affair with cooperatives. It started when I was a small child when we would drive by the small brick co-op creamery on my way to Grandpa’s farm.

This love affair has continued. I feel so fortunate to have a career in the cooperative sector. What do I love about it?

I love working for an organization whose member-owners believe in the ethical values of honesty, openness, social responsibility and caring for others. I love the people: the staff and member-owners, the farmers and community business partners. And I love the food—especially the chocolate.

I like really good chocolate. For chocolate to be really good, it has to be good from the start, with sustainable growing practices and fair treatment for the farmers so they receive a fair price for their cocoa beans. There has to be justice in what goes into the food.

Cocoa is a global commodity, but 80 percent of the world’s crop is produced on farms that are 10 acres or less.

There are numerous players along the processing chain before you can unwrap your chocolate bar. The farmers tend to be the least powerful of the bunch and are often poorly paid for their crops.

However, the increasing demand for chocolate has spurred increasing interest in ensuring a long-term, sustainable source of cocoa, and attention is being paid to providing fair prices, farmer support, and community support.

Our choices really can make a difference. That is why at the co-op we seek out chocolatiers that have high standards for sourcing the raw ingredient. Fair trade is perhaps the best known seal.

“I absolutely think certification is a viable

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solution,” said Elan Emanuel, senior cocoa manager at Fair Trade USA, in a recent NBC article “Chocolate Is a Bittersweet Way of Life.”

“It allows businesses to engage; it funnels more money to the bottom of the supply chain and allows a way for consumers to get close to the farmers that are growing their product.”

Divine Chocolate, a longtime co-op favorite, works directly with Kuapa Kokoowas, the first certified cocoa co-operative in Ghana. Equal Exchange, well known for its groundbreaking work with Fair Trade coffee, continues their tradition with Fair Trade chocolate.

In addition to seeing Fair Trade labels, you will see Rainforest Certified and Direct Trade seals. Rainforest Alliance has training programs that help cocoa farmers learn methods that can increase efficiency, productivity and the resiliency of the land.

They encourage cooperation amongst farmers to help them market their crops more effectively. Direct Trade is a model wherein the chocolate producer pays the grower directly for the beans, without going through a third-party certifier. The intent is to keep more of the profits in the hands of the growers.

Bars from local chocolatier, B.T. McElreath, don’t have any seals on the label.

Oh no—does this mean I can no longer enjoy my Salty Dog? Not to worry. Their website assures us that they source ingredients from World Cocoa Foundation-approved sources that are working to promote a sustainable cocoa economy through economic and social development and environmental stewardship.

Luckily for me, there is no shortage of sustainable, fairly traded chocolate that is also just plain delicious. If you want to expand your chocolate horizons, I encourage you to stop by the Chocolate Tasting and Gift Fair and taste some for yourself.

Board of Directors Report

What being a member-owner means to me Sara Kujawski, Board member

As I start my second term on the board of directors, I reflect back on what being a memberowner means to my family and me. I take great pride in being a part of this organization whose values and practices align with my own intentions. The co-op’s strategic priority that means the most to me is “Being the Most Trusted Advisor.” I rely on the expertise of the buyers and staff to help me select the best wellness products and do the legwork for me on sourcing natural products that are the safest, most nutritious, and sustainable.

Every time I walk into the co-op, I have a sense of belonging. While the staff and customers may not know every person by name, that doesn’t seem to matter. I am welcomed with smiles and kindness in a way I don’t experience anywhere else. Mississippi Market co-op is a destination, a place to experience choice and feel part of something bigger. We serve a diverse community bonded by similar beliefs in our food system. I am excited about the potential of new Essentials program and am looking forward to member-owner feedback.

What do I get from being a member-owner? Pride; a sense of belonging; products about which I can ask questions and trust the answers; beautiful, esthetically pleasing stores; well-informed staff; and the introduction to great products and foods that keep me coming back for more. Before joining the co-op, I thought I knew a lot about natural foods. I now know there’s always more to discover. Mississippi Market makes it easy to expand my knowledge base and share it with others. This year, I have a personal goal to take several classes on nutrition and cooking offered in the West 7th classroom.

I’m proud to say that I serve on the board, but I’m even prouder to be a member-owner. I hope to pass on this feeling to my children as well as my friends and family, and I look forward to serving another term.

Mississippi Market’s strategic priorities:

Deliver exceptional customer service experiences

Support and develop an engaged workforce

Achieve Operational Excellence

Become the most trusted advisor Foster growth in the local food economy

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A Better Nut Butter: Buddy’s Small Batch Nut Butters Buddy’s Small Batch Nut Butters are locally made in Minneapolis with deliciously humble beginnings. It all started when 24-year-old Andrew Kincheloe (aka Buddy, Kincheloe’s childhood nickname) began making peanut butter in his kitchen using a small food processor, with the goal of someday creating a national brand.

Buddy carefully tested and tasted his nut butters, sourcing ingredients from producers who were as passionate as he was about making quality food. This meant only the best of the best small businesses, many of whom are local.

Months of research yielded a fantastic Minnesota honey, award-winning chocolate, organic California raisins, and even sea salt responsibly sourced from the Atlantic Ocean! In January

2013, Buddy’s Small Batch Nut Butters transitioned from Buddy’s apartment to City Food Studio in Minneapolis, where he and his three employees produce 600 jars of peanut butter per week. They now create three tasty small-batch butters for sandwiches (or bananas or smoothies or spoons) all to put a smile on your face! Flavors include cinnamon raisin, honey peanut (Buddy’s favorite sandwich combination) and chocolate peanut.

You’ll find Buddy’s Nut Butters at our Chocolate Tasting and Gift Fair on Feb. 7, where they will be featuring their chocolate peanut butter. Made with freshly ground peanuts plus ooey gooey, melty chocolate for a decadent treat to spread, drizzle, dip, or enjoy straight out of the jar!

We’re sharing our love of delicious and delightful treats with our 5th annual Chocolate Tasting and Gift Fair taking place on Saturday, Feb. 7, from 11 a.m. to 3 p.m. at our West 7th store. Taste mouth-watering chocolate creations, find unique gift ideas and enter dazzling prize giveaways. Plus, kids of all ages can get creative in our classroom with a fun Valentine’s Day craft! Featuring local favorites B.T. McElrath, Belle Amour Macaroons, and Buddy’s Nut Butters, as well as beautiful gifts from SunLeaf Naturals, Valentina’s Home Brewed Body Care, and more.

Feb. 7—West 7th Store, 11:00 a.m. –3:00 p.m.

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Behind Biodynamics: a visit to the gardens of Weleda Lauren Bartel, Wellness Purchasing Manager

Last March, Mississippi Market’s wellness department entered Weleda’s annual sales contest, and in May we were delighted to hear that we were one of three co-ops nationwide that had been chosen to send a staff person to Weleda’s headquarters in Schwabisch Gmund, Germany.

Schwabisch Gmund is a town of about 60,000 people located near Stuttgart in the southern part of Germany and in the foothills of the Swabian Jura Mountains. Perched above the town, overlooking the coniferous forests, ancient churches and old city walls, rests Weleda, a company created in the 1920s by the father of the biodynamic method, Rudolph Steiner.

The building that Steiner built in Schwabisch Gmund still houses some of the company’s functions, but they have since expanded to include some 50 acres of biodynamic gardens, 15 acres of teaching gardens, as well as offices

Weleda’s raised beds in their teaching gardens

and partnerships in over 50 countries.

Hundreds of medicinal plants thrive in raised beds as part of their teaching gardens. Fountains, ponds, living willow

structures and teaching spaces combine with thematic medicinal gardens and shaded arbors like a sort of summary of the greater fields beyond. This is the space that is open to visitors and those wishing to learn more about the meaning of biodynamic farming.

And what is the concept behind biodynamics? It’s hard to explain it succinctly and well. Rudolph Steiner developed the formal concept as he developed the philosophy of anthroposophy, but he based his ideas on ancient practices and the idea that (as Weleda would say), “the well-being of our planet is vital to the well-being of the people.” Organic is only the beginning, as a biodynamic farmer must understand the land, the insects and animals, the planets, the elements, the soil, and the plants themselves. It is a spiritual and ecological approach that strives to find balance through diversity and balance, the natural rhythm of the earth, and is respectful of the energy of living things.

Another angle on biodynamic farming was shared by our tour guide, Andrea— “There are no unwanted plants, animals or insects here—everything serves a purpose.” The goal is never to eradicate, but to keep in balance. At Weleda, over and over again, it was this lesson that spoke to me—understand your land, understand the character of your plants, be conscious of what you do and how you do it because everything is interconnected.

The health of the plants was obvious upon first glance; approaching the fields of calendula, the land seemed to glow. The echinacea was tall and

Lauren Bartel, Wellness Purchasing Manager

vibrant, alive with bees. Under an arbor of vines, there were rows of fern.

Andrea explained that because the fern grows in shade and damp conditions, it is seen as a remedy for digestion (the gut/intestines being a dark and wet place in the body). Like treats like, as the homeopathic motto goes.

On the last day, Andrea showed us a series of gardens that had been planted to demonstrate healing herbs for different body systems. There was a liver-health garden and another for heart health. As she translated the signs that explained the plants uses, she referred to them as liver “gifts” and heart “gifts.” The idea that plants are a gift from the earth resonated with me.

I am grateful to have been able to see this profoundly beautiful place and to find myself freshly inspired to learn about a new way of growing and farming that better connects us to and allows us to receive these “gifts” from Mother Earth.

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Global Greens

Though from very different cultures, each of these soup recipes incorporate greens for added nutrients and bold flavors.

Chard Miso Peanut Soup Ingredients

Preparation

Add oil and garlic to a large pot over medium heat and 1 clove garlic, minced cook until fragrant. Add water 4 cups water or and soy sauce and bring to a boil, then add peanut butter vegetable broth until fully dissolved. Add rice ¼-½ cup soy sauce noodles and tofu. Cook for a 2 tbsp peanut butter few minutes then add chard.

1 tbsp sesame oil

8 oz rice noodles ½ lbs fresh tofu, pressed and cubed 1 bunch chard, chopped 2 tbsp white miso Sriracha (optional)

Remove from heat and ladle out one cup of broth. Dissolve miso into cup of broth, then add back into the pot and stir. Add optional sriracha for desired heat.

Serving suggestions: add your favorite vegetables such as carrots or broccoli, use chicken instead of tofu, or rice instead of rice noodles.

Photos by Phlash and Shadow Photography

Minnesota FoodShare—It doesn’t take much to be a hero for hunger Liz McMann, Consumer Affairs Manager As I write this, my stomach is growling. I’d probably say that I’m hungry.

But the truth is, I don’t know real hunger. My last meal was four hours ago, and my next one is waiting for me: organic brown rice, spicy pinto beans, and a big salad (and maybe a few squares of chocolate).

Mississippi Market will be collecting donations for the Minnesota FoodShare campaign, st st

March 1 – 31 6

There are many in Minnesota that are not so sure what or when their next meal will be. One out of nine people in Minnesota struggle with hunger. These folks don’t look any different from you or me. The

vast majority are working at least one job. About a third are children.

Sure, there are assistance programs like SNAP, WIC and the school lunch program to help

Spinach and Kale Soup Ingredients 2 tbsp olive oil 1 medium onion or shallot, thinly sliced 2 cloves garlic, finely chopped 12 cups (packed) fresh spinach, chopped

Preparation 2 cups chicken or vegetable broth 2 cups water Salt & pepper to taste Freshly grated parmesan cheese Crusty baguette or bread loaf

2 cups (packed) kale, ribs removed and chopped

Add olive oil, onion, and garlic to large pot and cook over medium-low heat, about 3 minutes. Add kale and continue to cook for 1-2 minutes. Add spinach, broth, water, and salt and pepper to taste. Bring to a boil over high heat, then simmer over medium heat until spinach and kale are tender, about 10-15 minutes.

Ladle into bowls, garnish with parmesan and serve with hunks of crusty baguette or other bread.

Portuguese Chourico & Kale Soup Ingredients 2 tbsp olive oil 1 large onion, diced 6 cloves garlic, peeled & crushed 1 chili, deseeded and minced 3 potatoes, chopped 2 Portuguese chouriço or Spanish Chorizo

feed people who are in need. But those programs only go so far. During the 2013 legislative session, a group of Minnesota lawmakers challenged one another to try to eat for a week on the average SNAP budget of $1.29 per meal. Not one of them made it.

At Mississippi Market, we help people stretch financial assistance programs by offering a 10 percent discount to those who are enrolled (ask about our LIME discount to learn more). And each year we rally together with businesses across the state to raise food and money for our local food shelves as part of the Minnesota FoodShare March Campaign.

Preparation ¹/³ tsp smoked paprika 8 cups chicken broth 1 can cannellini beans, drained & rinsed 1 bay leaf 1 bunch Lacinato kale, de-ribbed and chopped Salt & pepper to taste

Last March, we were able to raise 24,057 dollars or pounds of food for neighborhood food shelves—that’s enough to feed over 1,200 families for five days. How much do you think we can raise this year?

I’d like to challenge everyone to give more this year by paying close attention to using all the food that you buy. Americans throw away (or compost) about 40 percent of the food in the United States each year. By shopping carefully and reducing our waste, we can all save money and share those savings with others in need. So how will you help? Can you “round up” your grocery bill each time you

In a large pot add olive oil and onions and sauté for 1-2 minutes over medium heat. Add garlic, chili, and potatoes and cover, stirring frequently 5-7 minutes. Add chouriço and paprika, sauté 1-2 minutes. Add chicken broth, beans, and bay leaf and bring to a boil over high heat. Once boiling, lower to a simmer, add kale, and cover, simmering for 30 minutes.

Season with salt & pepper to taste. Soup is ready once potatoes are tender. Remove bay leaf and serve with crusty bread.

shop? Eat more leftovers and donate $20 to feed a family of four for five days? Give your time to a food shelf or Meals on Wheels program? It doesn’t take much to be a hero for hunger.

I know I’ll be savoring each bite of my lunch today, feeling blessed to be nourished and secure in my next meal.

When you donate to the co-op’s Minnesota FoodShare campaign, you help support these St. Paul food shelves: Keystone Community Services, SPACC—Department of Indian Work, Neighborhood House and the Hallie Q. Brown Food Shelf.

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C A R N I V A L

O F

C L A S S E S

February - March 2015

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

Physiology of Pre-, Pro- and Antibiotics (L)

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.

Fearless Pressure Cooking (H)

Nothing beats the pressure cooker for cooking grains, dried legumes, inexpensive cuts of meat and stock! This class will acquaint you with the best pressure cookers on the market and give you experience preparing these quick, inexpensive dishes.

Sunday, Feb. 8 West 7th store 1:00–4:00 p.m. $35/$32 members Jan Grover

Kids’ Class: Valentine’s Day Crafts (ages 5–12) (H)

Show everyone some love with your own handmade Valentine’s Day crafts! Prepare to get a little messy as we make some functional arts and crafts for the favorite people in our lives. We’ll also share a tasty snack.

Tuesday, Feb. 10 West 7th store 5:00–7:00 p.m. $28/$25 members Kenzie Tenter-Fox

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

Find out how GMOs differ 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!

Thursday, Feb. 12 West 7th store 6:00–7:00 p.m. Free (please register in advance) Liz McMann

Culinary Boot Camp: Soups, Stocks and Cookies pt. 1 (H)

We will start by making three batches of stock and then turn our attention to building from them a variety of soups and garnishes.

Bring your cutting board, chef’s knife and paring knife. Tips for menu planning and pantry building included. We will end with an intro to cookies.

Saturday, Feb. 14 West 7th store 10:00 a.m.–1:00 p.m. $40/$36 members Matt Deutsch

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Dim Sum for the New Year! (H)

You’ll cook pot stickers, and if you don’t eat all of yours then, you can bring home the rest to freeze for future meals. Bring an apron, a chef’s knife and a container to take home your share of the bounty we produce.

Children 5+ are welcome.

Sunday, Feb. 15 West 7th store 1:00–4:00 p.m. $25/$22 members Jan Grover

Kundalini: The Force Within (L)

The focus for this class is Kundalini– an untapped resource of divinity within us all that is waiting to be awakened and experienced.

Learn about this sacred divine power.

Tuesday, Feb. 17 West 7th store 6:00–8:00 p.m. $23/$20 members Chrism, international teacher of Kundalini

Sukiyaki: Japan’s Famous Beef Hot Pot Dish (DT)

Thinly sliced beef and lots of vegetables are cooked and seasoned with sugar, soy sauce, and sake at the table while sharing the meal with family and friends. Learn how to prepare Sukiyaki and share a meal from one pot with the whole class!

Wednesday, Feb. 18 West 7th store 6:00–8:00 p.m. $35/$30 members Kimiko Molasky

Feast of Flatbreads (DT)

Flatbreads have the longest history of any bread and range from cracker breads to the modern pizza. Through thick and thin, flatbreads are used as appetizers, sides, or main courses. Learn about their range, some specific examples and taste the results.

Thursday, Feb, 19 West 7th store 6:00–8:00 p.m. $27/$24 members David S. Cargo, St. Paul Bread Club

Using visuals, art, and time-lapse video, exercise physiologist Ed Watson explains the science of gut flora physiology, immunity, and the function of the entire digestive system. Learn the difference between pre- and probiotics, why fatty acids produced by fermentation in the gut are immunoprotective, and more.

Saturday, Feb. 21 West 7th store 1:00–3:00 p.m. $20/$15 members Ed Watson, exercise physiologist

Holistic Approaches to Autoimmunity (L)

This class will cover the major modifiable contributors to autoimmune conditions, and we will talk in depth about some of the most common autoimmune diseases, including rheumatoid arthritis, Hashimoto’s thyroiditis, psoriasis, IBD, and more.

Tuesday, Feb. 24 West 7th store 6:00–7:30 p.m. $15/$10 members Sara Jean Barrett, N.D.

The Perfect Cup of Chai (DT)

In this workshop, we’ll delve into the world of chai brewing. Learn about classic chai spices and other herbs that can complement these flavors and support our bodies. We will learn how to brew chai using a traditional method and some simpler techniques.

Wednesday, Feb. 25 West 7th store 6:00–8:00 p.m. $20/$17 members Megan Thrasher Pierce

Jump Start Your Metabolism (L)

Is it harder for you to maintain a healthy weight or lose weight than it once was? Do cravings sabotage your good intentions?

Learn how eating real foods in balance can help you lose weight, eliminate cravings and increase energy.

Thursday, Feb. 26 West 7th store 6:00–8:00 p.m. $30/$25 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. This class is vegetarian.

Saturday, Feb. 28 West 7th store 1:00–3:00 p.m. $23/$18 members Instructors from Urban Relish

Very Versatile Veggies (DT) Be prepared to experience something new and delightful as we prepare and sample Dijon beet salad, spinach goma-ae, and carrot-pecan pudding with toasted nutmeg.

Tuesday, Mar. 3 West 7th store 6:00–8:30 p.m. $35/$32 members AmyLeo Barankovich

Intro to Planting Seeds (L) We will go over the vast number of herbs and vegetables that are grown in Minnesota and how to start them indoors or in your garden.

Topics will include seed-starting, progression planting, season extension, and choosing seeds for your own garden.

Wednesday, Mar. 4 West 7th store 6:00–8:00 p.m. $18/$15 members Matt Deutsch

Biscotti Bounty (DT)

Culinary Boot Camp: Breakfast and Brunch (H)

We will look at a variety of egg preparations, side dishes, quick breads, and meal items for everyday breakfast or a fancy brunch. Bring your cutting board, chef’s knife and paring knife. Tips for menu planning and pantry building included.

Saturday, Mar. 14 West 7th store 10:00 a.m.–1:00 p.m. $40/$36 members Matt Deutsch

Make Your Own Spice Blends (H)

Learn to roast and grind your own spices.

We will create traditional blends like taco seasoning, garam masala and curry, plus you’ll have a chance to create your own signature blend.

Sunday, Mar. 15 West 7th store 1:00–2:30 p.m. $15/$10 members Instructors from Urban Relish

Family Dinner: St. Patrick’s Day Feast (DT)

Learn to make your own favorite-flavored biscotti for a fraction of the cost of that sold at the coffee shop. Enjoy your own creations or give them away as gifts.

Thursday, Mar. 5 West 7th store 6:00–8:00 p.m. $27/$24 members David S. Cargo, St. Paul Bread Club

This class is designed for friends and family to gather, learn, and eat. We’ll prepare shepherd’s pie, mussels in cider with grilled soda bread, corned beef and cabbage with colcannon, and dessert. Come hungry!

Sunday, Mar. 15 West 7th store 5:00–7:00 p.m. $35/$30 members Matt Deutsch

Butcher’s Cuts: Beef (DT)

Natural Thyroid Health (L)

The greatest-tasting cuts are parts of beef cattle once known as the butcher’s cuts.

Learn where they’re from, how to recognize good ones, and how to prepare and cook them. Extensive handouts provided.

Sunday, Mar. 8 West 7th store 1:00–3:00 p.m. $30/$27 members Jan Grover

Five by Five—Five-Ingredient Recipes (DT) From appetizer to dessert, five ingredients create five wholesome dishes. We’ll prepare jalapeño-walnut cheese ball, marinated collard ribbons, lightly curried kielbasa and new potatoes, smoky black-peppered seared green beans, and crème fraiche over fruit.

Tuesday, Mar. 10 West 7th store 6:00–8:30 p.m. $35/$32 members AmyLeo Barankovich

Yeast Gone Wild (DT) Sourdough breads are truly traditional, going back thousands of years. Making sourdough bread takes patience, but it can be rewarding.

Learn how to make your own starters and about their care and feeding. Get samples of starters to take home.

Thursday, Mar. 12 West 7th store 6:00–8:00 p.m. $27/$24 members David S. Cargo, St. Paul Bread Club

When your thyroid doesn’t function well, it can affect almost every aspect of your health, even causing depression and weight gain. Learn what key nutrients are needed for healthy thyroid function, and discover what you can do to naturally improve thyroid function and increase your energy, mood, and metabolism.

Wednesday, Mar. 18 West 7th store 6:00–7:30 p.m. $15/$10 members Sara Jean Barrett, N.D.

Gluten-Free Donuts (DT)

Cake doughnuts, raised donuts, doughnut holes; sugared, sprinkled, frosted and filled!

Invite your friends and call your neighbors; after this class, you’ll need extra mouths to feed! This class is gluten-free and dairy-free and delicious for everyone.

Saturday, Mar. 21 West 7th store 1:00–3:30 p.m. $44/$39 members Susan Patterson

Gluten-Free Flatbreads and Spreads (DT)

We’ll prepare and eat cornmeal arepas with smoky tomato mole, lentil dosa with cilantro coconut chutney and millet pocket bread with carrot green olive tapenade. Gluten-free and dairy-free. Full meal included.

Tuesday, Mar. 24 West 7th store 6:00–8:30 p.m. $44/$39 members Susan Patterson

Traditional Japanese Okinawan Sparerib Soup (DT)

Join Kimiko in making this traditional Japanese soup from Okinawa; its broth is made with bonito fish, and it has plenty of kobu seaweed, spare ribs, daikon radish, and carrots. Full meal included.

Wednesday, Mar. 25 West 7th store 6:00–8:00 p.m. $35/$30 members Kimiko Molasky

Avoiding the Diabetes Epidemic with Real Food (L)

Learn about the biochemistry of blood sugar, how to create balanced meals, and how to identify essential nutrients that control insulin levels. Leave this class surprised at how well you can eat while taking control of your blood sugar.

Tuesday, Mar. 31 West 7th store 5:30–7:30 p.m. $30/$25 members Nutrition Educator from Nutritional Weight and Wellness

Special Event: An Evening with the Childbirth Collective

Join us for a special evening with the Childbirth Collective— a wonderful event for all new parents and parents-to-be. We’ll have light refreshments, lively discussions with the Childbirth Collective and beautiful gift bags for all participants. Topics will include: postpartum and life transition; breastfeeding, and basic newborn care; and bonding and development. Space is limited; please register in advance.

Friday, Mar. 20 West 7th store classroom 5:30–7:30 p.m. $10/$7 members

Building Knife Skills: Basic Cuts (H)

Practice your julienne strips, wee dices, and roll cuts with us. Bring your chef’s knife and a closed container so you can lug home your vegetable cuts to make soup or other delicious dishes. Extensive handout provided.

Sunday, Mar. 22 West 7th store 1:00–4:00 p.m. $28/$25 members Jan Grover

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News and Announcements

IMPORTANT DATES TO REMEMBER Feb. 7—Chocolate Tasting and Gift Fair at the West 7th store Feb. 7–8—Immigrant and Minority Farmers Conference Feb. 11—Wellness Wednesday, Save 10 percent on all vitamins and supplements

Friday Fish Fry You don’t need to go to a supper club to get your fish fry fix. Our deli will be cooking up white fish and serving it with potato wedges and coleslaw, starting Feb. 18. You’ll find it at the hot bar and also in our grab-n-go case every Friday through Apr. 2.

Mississippi Market at your door Whether you are feeling under the weather or the cold’s too much to bear, remember that you don’t even need to set foot outside to get fresh foods from the co-op. We can come to you! Our delivery service offers same-day and scheduled delivery to the Twin Cities metro area. Visit msmarket.coop and click on the Mississippi Market at your door button to get started.

Meet a local

Feb. 26–28—Midwest Organic and Sustainable Education Services (MOSES) Conference

Farmers from Featherstone Farm in Rushford, Minn., will be visiting our stores in February, answering your questions and providing samples of their goods.

Mar. 1—Minnesota FoodShare March Campaign begins

East 7th Street store update

Wednesday, Feb. 25, 3:00–6:00 p.m. at West 7th Thursday, Feb. 26, 3:00–6:00 p.m. at Selby Construction of the East 7th Street store continues. The photo here shows the east wall that was poured at the end of December. At press time, the contractors were working on building a fully enclosed building so that they can tent and warm the interior. This will allow them to continue with the underground work for plumbing and drains. In addition, the steel beams that will serve as the bones of the building have been delivered and await installation.

Food for Thought: Film and Discussion Series Join leaders and community members in the local food movement for an exciting exploration of the food revolution taking place here in the Twin Cities! All evenings will feature a fresh, delicious soup prepared by local youth, a short film, and an engaging discussion panel. Offered in partnership with Urban Roots, Urban Oasis, First Lutheran Church, Heavenly Day Café and the Women’s Environmental Institute. Attend all three sessions for $12 or separately for $5 each. Fee is per person.

To register, people can go to commed.spps.org or show up and pay at the door. For the three session discount, register by calling the Community Ed. Office at Harding High School at 651-744-3072.

Foodie Family Night!

Tuesday, Feb. 24 • 6:00–8:00 p.m.

First Lutheran Church • 463 Maria Ave., St. Paul, MN 55106 Come and learn about the farm-to-table movement with your kids, participate in awesome activities, and hear from St. Paul Public Schools’ Nutrition Services staff about cutting-edge nutrition programs, including the exciting new “Local Thursday” program, part of an effort to bring culturally varied and locally sourced foods from area farms to your child’s cafeteria.

The series continues in April with “The Politics of Food” and “Growing Twin Cities.” Look for more information in our April/May newsletter.

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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 March 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 March 31, 2015. Not applicable to special orders or gift card purchases.

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

Upcoming dates: February 11 | March 11

Katy Taylor

Women’s Holistic Health & Wellness Coach (651) 321-3961 katyhealthcoach@gmail.com www.nourishingwholeness.net

Contact me for a free Nourishing Wholeness Discovery Session Attend The Way of the Happy Woman® Seasonal Mini-Retreats

NOT ANOTHER

FRUITCAKE! 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, February 24, 6:30 p.m.

Selby Community Room

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

• Tuesday, March 24, 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

xtr ao m rdi nary cite xtr x e s a warenes ao m rdi nary cite awareness ex

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.

Board Meeting Dates

e n tg e row nt tgh r m o wetahning meaning

General Manager Gail Graham Editor Kari Binning Proofreader Sid Korpi/ Proof Positive Graphic Designer Lucas Beck Greenhaven Printing Printing

gestalt gestaltwork work

e fe of ife life o l y ar ry an ordainn ordina

INDIVIDUAL SESSIONS SMALL GROUP WORK

What AreYou YouGoing GoingThrough?

Through?

What Are

Gestalt Work a learning process your that helps you explore yourpresent life story and your Gestalt Workishelps you explore life jerry story and your rothstein present experience.

In the process you develop develop aatoolkit andand experience.

In the process, you will toolkitofofobservational observational 265 Oneida St. 265 Oneida St. thinking methods; your corecore principles; and define your goals. thinking methods;clarify clarify your principles; and define your goals.

jerry rothstein

Suite 203 To learn more, contact Jerry Rothstein: Suite 203

651-587-8859 or jerold@gestaltwork.org, orSt. see www.gestaltwork.org.

265 Oneida Street, Suite 203 •Minnesota St. Paul, Minnesota 55102 Paul, 55102 St. Paul, Minnesota 55102 Jerry rothstein • gestaltwork28@gmail.com 651.587.8859 This spring Gestalt Work is offering an intensive group seminar, • gestaltwork.org “Loss, Grief, Mourning and Regret”. Phone or email for more details.

651.587.8859 651.587.8859 gestaltwork28@gmail.com gestaltwork28@gmail.com www.gestaltwork.org

www.gestaltwork.org

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