June-July 2013

Mississippi Market Member Newsletter

June - July 2013 Vol. 37 No. 3

3RD ANNUAL EAT LOCAL FARM TOUR SATURDAY, JULY 20, 2013

This summer we’re hitting the ball out of the park!

Home Plate: A Summer Sampling Classic

Saturday, June 22, 11:00 am-3:00 pm • Selby Store

Sample our favorite local, tailgate-worthy eats and bleacher-seat treats from Barsy’s Almonds, Joia All-Natural Soda, Thousand Hills Cattle Co., Pasture Pride, Triple Crown BBQ Sauce, and more! We’ll have outdoor garden games, free popcorn, live music, and other surprises, too.

Plus, enter to win tickets to a St. Paul Saints baseball game, a Citizen folding bike, and more!

General Manager’s Report

Making your summer mealtime easier and your community better Gail Graham, General Manager

At Mississippi Market we are truly passionate about great food and great connections, and we do our best to share that passion with you.

Much as I love to cook, I enjoy spending the precious summertime hours outdoors to the fullest extent possible.

I planted my seeds and seedlings (purchased from our May plant sale of course!) early, and now they need my tender loving care. Biking, walking, canoeing, and bringing the grandkids to the park all vie with gardening for my attention. So in the summer I rely on easy meals: fresh produce—some of it from my garden, crackers and cheese, sandwiches and salads from the deli.

I think you will agree that our co-op has lots to tempt you with this summer, inside our stores and out.

For example, in June we are again sponsoring the West End Neighbor’s Garden Tour where you can get new

Entrées and sides made fresh in our deli make summer eating easy. Photos by Crystal Liepa.

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ideas from fellow gardeners. When you stop in for your map, pick up a smoothie to enjoy as you make the rounds. On June 22, swing by Selby and graze at our first ever “Home Plate— A Summer Sampling Classic”. Enjoy tasty samples while getting great ideas for summer meals. And please save time in your schedule for the 3rd annual Eat Local Farm Tour in July. Don’t miss this opportunity to pay a neighborly visit to the folks who produce the food you put on your table.

At Mississippi Market we are truly passionate about great food and great connections, and we do our best to share that passion with you. Many people in our community feel the same way about food: they are ardent in their pursuit of delicious food and enthusiastic in their support of our local producers.

That’s one reason co-ops like Mississippi Market have prospered and grown and become such an important part of our local food economy. We are serving a real need—we are connecting people with the food that nourishes them.

The interest in making better food choices and eating more healthful foods is here to stay. To meet this growing need, we need to continue to grow. We do this in part by improving our existing stores to better serve our members and attract new members; and, we grow by seeking opportunities to bring our values and great food to new neighborhoods.

This is one of the reasons we are considering a store on the East side of St. Paul.

Building community is at the core of what we do. By providing the freshest products, sourced equitably and produced sustainably, and educating people about how to use them, we help build community around food. We know that making educated choices about food can help change the world. And it all starts close to home. In fact, it starts at the kitchen table.

Board of Directors Report

Opportunities to check in with the board— and an invitation to join it Paquita Poindexter, Board Member

Board Meet & Greet events Connect with those who serve on our board of directors and learn what they are focusing on for Mississippi Market’s future. This is the perfect opportunity to find out about running in the co-op’s board election.

June 27

5:30-7:30 pm Dr. Chocolate 579 Selby Avenue

July 18

5:30-7:30 pm W.A. Frost

Coffee with the Board June 8, 10 am-11 am West 7th store July 13, 10 am-11 am Selby store

I shop at both stores of Mississippi Market, but primarily the Selby store.

It’s been exciting to see the interior updates to Selby. My favorite update is the transformation of the bulk aisles. Personally, the bulk aisles are one of the reasons I initially shopped at Mississippi Market. By having the capability to buy bulk, it allows me to try various grains, nuts, and dried legumes without buying significant quantities—keeping my personal costs low. Plus, it is always interesting to see what people are purchasing in the bulk section and imagining what they will create. In recent months, I’ve been purchasing the organic, pasteurized almonds so I can make homemade almond milk.

Can I say awesome?! The flavor is stronger and more refreshing when you make almond milk at home.

As member-owners of Mississippi Market, we have the privilege of shopping in a store with a wide variety of healthy food and the bonus of obtaining memberonly discounts. There are additional ways to engage and participate in the pursuit of the co-op’s mission: “to create positive change in the community by influencing the production, distribution and enjoyment of food.” In fact, the co-op sponsors and plans events that help you reach out and meet local producers, from in-store demos to the summer Eat Local Farm Tour. Additionally, you could serve on the board to help steer the co-op strategically and, as importantly, monitor the success of Mississippi Market’s operations.

Mississippi Market must be a profitable, thriving business in order for us to fulfill our mission. One of the key duties of the board of directors is the fiduciary obligation. This simply means we must ensure the individuals running Mississippi Market are taking care of the business with the best interest of the organization and its member-owners in mind. One way the board does this is through the annual review of financial statements of Mississippi Market. Every August, the audit committee is formed with a mix of current board members and you—our memberowners. The goal of the audit committee is to review and recommend for approval (if appropriate) the completed audit report.

We are looking for individuals to join this year’s audit committee! The audit committee meeting will be held on August 28, 4:30-6:00 pm at the Selby store. If you have an interest in finance and want to understand the financial health of the co-op, please contact us at board@msmarket.coop or 651-310-9475.

Call for Candidates: Mississippi Market Board of Directors Are you interested in helping the co-op plan our next steps? Please consider running for the co-op’s board of directors. Directors represent the member-ownership and provide a vital link between owners and the co-op activities. Please attend a Board Meet & Greet, Coffee with the Board or a board meeting to talk to a current director for more insights into the role. Pick up an application at the service desk beginning in June.Contact the board at board@msmarket.coop

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Mix & match:

Basic Bean & Grain Salad

Make your own salads

W

e love the versatility of beans and grains, especially for making summer salads. They work great as a side dish or an entrée; they’re great for a crowd (make one for the next barbeque you’re invited to); and, they make great leftovers (make a salad at the start of the week and you’ll have lunches for the following days). We’ve borrowed this handy chart from Mark Bittman—it

breaks down just how easy it is to make your own salads and dressings. Plus, it suggests various additions so that you can mix and match. The Basic Bean & Grain Salad is a good place to start.

The Pinto Bean & Quinoa salad is an example of what you can come up with when you combine the ingredients in the chart. You’re bound to a enjoy a new salad each week of the summer!

Salad = 4 cups of beans and/or grains + additions Beans

Grains

Additions

Optional additions

Kidney

Quinoa

Red onion

Peeled stone fruit

Pinto

Rice

Shallot

Roasted bell peppers

Chickpea

Couscous

Garlic

Raw or cooked veggies

Black

Millet

Lemongrass

Nuts

Navy

Farro

Fresh horseradish

Seeds

Great Northern

Scallions Parsley

Dressing Oil 1/4 cup

Acid 2-4 Tbsp

Optional additions 1/4 - 2 tsp

Olive

Lemon juice

Dijon mustard

Canola

Lime juice

Sesame oil

Rive vinegar

Soy sauce

Balsamic vinegar

Chili powder

White wine vinegar

Cumin

Red wine vinegar

Coriander Cinnamon Nutmeg

ingredients Juice of 1 lemon, or to taste 1⁄ 4 cup olive oil, or to taste 1⁄ 4 cup chopped red onion or shallot Salt and black pepper 4 cups cooked or canned beans, drained, or cooked grains, or a combination 1⁄ 2 cup chopped fresh parsley Preparation: Combine lemon juice, oil, onion, and salt and pepper in a large bowl and whisk.

If you’ve just cooked the beans or grains, add them to the dressing while they are still hot. Toss gently until the beans or grains are coated, adding more oil or lemon juice if you like.

Let cool to room temperature (or refrigerate), stirring every now and then to redistribute the dressing. Stir in the parsley just before serving, then taste and adjust the seasoning if necessary.

Simple Pinto Bean & Quinoa Salad Ingredients Juice of 1 lemon, or to taste 1⁄ 4 cup olive oil, or to taste 1-2 tsp Dijon mustard 1⁄ 4 cup chopped shallot Salt and black pepper 2 cups cooked pinto beans 2 cups cooked quinoa 1⁄ 2 cup chopped fresh parsley Preparation: Combine the lemon juice, oil, mustard, shallot, and salt and pepper in a large bowl and whisk. Add cooked beans and grains to the dressing while they are still hot. Toss gently until the beans and grains are coated, adding more oil or lemon juice if you like.

Let cool to room temperature (or refrigerate), stirring every now and then to redistribute the dressing. Stir in the parsley just before serving, then taste and adjust the seasoning if necessary.

Add fresh veggies, or serve with greens or crusty bread.

Recipes adapted from Mark Bittman.

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From our deli grill to your back yard

Ideas that are perfect for everything from a back yard brunch to a pickup picnic Grecian Turkey Burger Fill pita bread with grilled turkey burger and chopped cucumber and drizzle with tzatziki.

Chicken & the Egg Ramen Bowl

D

ining al fresco sounds like a luxury. But it doesn’t have to be. Why not skip the pricey restaurant patio and eat in, or in this case out. Round up the patio furniture or throw down a blanket and gather around in the backyard—there are lots of ways to have a quick, healthful meal in your own backyard.

Try these meal ideas featuring our deli’s grilled turkey burgers, grilled chicken breast and grilled salmon, available in our deli show best results.

Top a steaming bowl of ramen with sliced grilled chicken breast, serranos, cilantro, green onion and top with a fried egg.

Peppy Spinach Salmon Salad Toss baby spinach with chopped grilled salmon, peppadew and chevre and an oil vinaigrette.

Our deli’s grilled items can be added to any salad or pasta dish to give it the taste of summer without even starting your grill.

These meals can also work well for lunch or when you’re in a hurry to a party.

Need to feed a crowd fast?

Try the deli’s Picnic Pack—a whole roasted chicken, a mix of sides, and add a pie to feed the whole family. Available in July.

Don’t forget the fruit!

Fresh fruits, such as organic strawberries, grapes, peaches and nectarines, make a great accompaniment to any meal, but especially to a summer meal in the backyard.

Don’t have a backyard, don’t fret, that’s what all of our lovely parks are for! Enjoy!

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T H E 3 R D A N N U A L E AT LO C A L FA R M T O U R

Get connected with local Minnesota farmers the old fashioned way: in-person

Photo by Laurie Schneider.

... you will have the chance to see free-range broiler chickens... pick an egg... tour five acres of vegetable gardens... wander through the maple syrup woods and then end your day with a picnic lunch in the shade.

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“When you drive by a field of corn or soybeans, you don’t get the connection with the vegetables, the chickens and the eggs and so on,” says Rae Rusnak, owner of L&R Poultry and Produce in Kenyon, Minnesota. “However, on the Twin Cities food co-ops’ Eat Local Farm Tour, you do. You need to have a personal experience with something before you really put some ownership and connectivity to it, realizing that it is something important that is worth having and worth preserving.”

Through the third annual Eat Local Farm Tour on Saturday, July 20, 2013, the Twin Cities food co-ops restore this face-to-face connection by providing their members and the general public with an easy opportunity to meet eighteen diverse Minnesota farmers. This experience teaches attendees first-hand about sustainable and organic agriculture.

The eleven food co-ops sponsoring this year’s tour are Eastside Food Co-op,

Harvest Moon Co-op, Just Food Co-op, Lakewinds Natural Foods, Linden Hills Co-op, Mississippi Market Natural Foods Co-op, River Market Community Co-op, Seward Community Co-op, St. Peter Food Co-op, The Wedge and Valley Natural Foods.

For that Eat Local Farm Tour veteran looking for new places to visit, the 2013 tour line-up does include six different farms, including Chankaska Creek Ranch & Winery, Growing Lots Urban Farm, Riverbend Farm, Stone’s Throw Urban Farm, The Beez Kneez Bicycle Delivered Honey and 10th Street Farm and Market.

Visit Rusnak at L&R Poultry and Produce on the 2013 Eat Local Farm Tour and you will have the chance to see free-range broiler chickens and laying hens and perhaps even get the chance to pick an egg. Stroll further to tour five acres of vegetable gardens and make sure to visit the turkeys on the other end. Don’t forget to wander through the maple syrup woods and then end your day with a picnic lunch in the shade.

This is just the beginning of the farm adventure you can have on July 20.

From poultry, dairy, beef, bee and vegetable farming, whether it be on a small or large scale, the exploration opportunities are endless. All tours are self-guided and the hours of operation differ from farm to farm. Look for free 2013 Eat Local Farm Tour guidebooks, complete with maps, suggested routes, hours and tour activities at all participating co-op locations in early June.

The other farms rounding out the tour include Big River Farms, Cedar Summit, East Henderson Farm, Ferndale Market, Gardens of Eagan, Kohnert Farm Organics, Living Land Farm, Simple Harvest Organics, Thousand Hills Cattle Company and the Women’s Environmental Institute.

Rondo Days’ 30th Community Reunion

By Jan Grover

“It’s good to be part of a community.”

—Taffy Jones

VIsit Mississippi Market’s booth at Rondo days on July 20th for fresh fruit samples.

To learn more about 2013’s Rondo Days, go to www.rondoavenueinc.org

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n the 1960s, the federal highway system plowed through the heart of the Rondo community, Saint Paul’s stable, century-old African-American community. For over ten years, the commercial center of Rondo became a no-person’s land, its houses and businesses razed for

the eventual building of I-94. Many families, businesses, and churches dispersed; people who stayed lost institutions they loved and depended on.

In 1982, two community leaders decided to hold a community reunion to celebrate the resiliency of those who had stayed on and those who had moved on. They called it Rondo Days, and this year’s celebration will be the thirtieth time this in-gathering occurs. The sons and daughters, the grandchildren and great-grandchildren of people displaced

by I-94 will return for a rousing reunion.

This year’s celebration promises to be the biggest Rondo Days so far.

Taffy Jones, who has worked on Rondo Days’ all-volunteer staff since 1999, describes the new partnerships that are making this the farthest-reaching community gathering yet: “Until this year, Rondo Days has been held from Thursday through Sunday; thanks to a $10,000 grant from the Burlington

Northern Santa Fe Railroad (BNSF), this year we can extend the celebration by an entire extra week, starting on Friday, July 12, and ending on Sunday, July 21.

“A lot of Rondo’s early residents were involved with the railroad, and we’ll be holding a reception in the Redcap Room of the newly remodeled Union Depot.

[Redcaps were station porters, so-called because they wore red caps designed by porter John Williams in 1890 to distinguish them from other railroad staff.]

“We’ll be partnering with the Minnesota History Center (MHC) for an evening of music from the 1940s on Tuesday, July 16, as part of MHC’s summer music series. Rondo is also featured in MHC’s exhibition Then, Now, Wow! We’re also partnering with the Minnesota Transportation Museum, the Minnesota Assembly of Black Architects, which is drawing up plans for building floats, and Summit OIC Academy, which has offered to help people build floats for the parade.

Central High’s class of ‘83 will have a tent, hold its class reunion there, and afterward open its tent to the public.”

These new partnerships stand upon the enduring rock of community: “Rondo Days is like going to a family reunion. It feels like community. It feels good. People all over the country plan their vacations around coming here for Rondo Days.

“Rondo’s about small businesses, groceries, churches,” Jones says. “In the past, Mount Olivet Baptist Church has hosted our Senior Dinner. Saint Peter Claver Catholic Church has served coffee for the parade, and its pastor has blessed the beginning of the parade. Our volunteers have served up to 350 seniors at one sitting of the Senior Dinner.

“People get to know the community by coming to Rondo Days. We understand that people who didn’t grow up here when Rondo was whole may not get what prompted Rondo Days—that its origin may get lost in translation. But they certainly understand the celebration’s chief message: It’s good to be part of a community.”

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C A R N I V A L

O F

C L A S S E S

June – July 2013 REGISTERING FOR CLASSES

Build Your Own Rain Barrel (H)

Registration is required for all classes.

You may register online or at our customer service desks. Class fee(s) are due at time of registration. Visit www.msmarket.coop for full class descriptions and online registration. Call 651-690-0507 to register by phone.

This workshop will give an introduction to water conservation and the role of rain barrels. Learn how to install and maintain a rain barrel at home, and then construct your own with guided help. Each participant will leave with a ready-to-install rain barrel. No tools or experience needed. Price includes cost of rain barrel, thanks to a grant from the Capitol Region Watershed District.

Sunday, June 9 - West 7th store 10:00 am-12:00 pm $30-$95 based on rain barrel selection Connie Taillon, P.E. Owner of Cedar Hill Natives

Nutrition for Peak Performance (L) Nutrition is critical while you’re preparing for peak performance. This class will give you the nutritional foundation to reach your goals whether you are a runner, baseball player, weight lifter, or dancer. Learn the importance of eating real, quality proteins and fats and their impact on performance.

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

Paleo Lifestyle & Cooking 101 (DT) It’s the diet of the cavemen adapted for the modern age. This approach to eating and living encourages the elimination of gluten, dairy, processed foods and sugars and instead to explore fresh meats, seafood, vegetables, fruit, nuts & seeds. Learn the basics behind this lifestyle, sample delicious, healthy foods, and finally be inspired to have a joyful experience with exercise, diet and fitness.

Thursday, June 6 - West 7th store 6:00-8:00 pm $25/$20 members Nicholas Knutzen

Iced Tea Basics (DT) This is a hands-on tasting and preparation workshop focused on iced tea. We will demonstrate different ways to make iced tea, including single servings and large batches.

We will integrate other ingredients (fruits, herbs etc.) to make tasty new creations.

Participates will also receive tea samples to prepare at home.

Saturday, June 8 - West 7th store 11:00 am-1:00 pm $15/$10 members Jessica Hanley, TeaSource

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Tasty Summer Snacks (DT) Easy, tasty, never-boring snacks ready to go when energy is low. Expect to use every day ingredients like avocados, carrots, berries, almonds and rice in new combinations.

Leave with recipes for 10 snacks plus ideas for more. This class is gluten free.

Tuesday, June 11 - West 7th store 6:00-8:00 pm $30/$25 members Susan Patterson

Natural Adrenal Health (L) Learn how your adrenal system is related to stress, food cravings, and weight management. We will discuss diet, nutrients and lifestyle changes you can make to optimize your adrenal health.

Thursday, June 13 - West 7th store 6:00-7:00 pm $10/$5 members Sara Jean Barrett, N.D.

Eating Well 101 (L) Join Kristin Hamaker for a monthly roundtable on the subject of eating well, where discussions will range from the philosophical to the practical. Whether eating well is a new pursuit or you’re simply in a food rut, this class will stimulate more desirable eating habits. We’ll cover menu planning, seasonal and improvisational cooking, and recipe suggestions. This class is donation only.

Saturday, June 15 - West 7th store 10:00-11:30 am $5 suggested donation Kristin Hamaker, Farm to Fork

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

Introduction to Stir-Frying: Meat, Fish, & Seafood (DT) Stir-frying presents challenges and opportunities to cooks wanting to incorporate meat, fish, or seafood into their dishes. This session will explore water and oil velveting, cutting techniques, and selecting meat, fish, and seafood for stir-frying potential.

We’ll prepare several stir-fries famous for their meatiness, and you’ll go home with a simple recipe for preparing char siu (Chinese barbecued pork). Please stay to help with cleanup. Children ages 6+ are welcome if accompanied by an adult.

Sunday, June 16 - West 7th store 1:00-3:00 pm $32/$30 members Jan Grover

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

Learn the secrets for how to shop for natural, organic foods without breaking the bank.

You’ll learn to set a budget and get coupons and resources to make the most of your money and your diet.

Thursday, June 20 - West 7th store 6:00-7:00 pm Free (please register in advance) Liz McMann

Kids Class: Build a Sprouting Garden (H) In this two-session, hands-on class, kids will make and take home their own sprouting garden! We will make our own sprouting pots out of clay in the first session. After firing the pots, we’ll paint them and plant our seeds in the second session. This class is intended for children ages 7-12. Please bring an apron or smock, or wear clothing that can get dirty.

Price includes cost of materials.

Sunday, June 23 & Sunday, June 30 - West 7th store 11:00 am-12:30 pm $50/$45 members Kenzie Tenter-Fox

Asian Inspired Salads (DT) Bring the great flavors of Asia to your salads this summer. We’ll make a simple peanut sauce you can use as a dressing or a dip. See how Japanese mayonnaise brings something

special to your potato salad. Next up is a cold soba noodle salad with a ginger honey dressing. Then we’ll enjoy a “deconstructed” spring roll in the guise of a salad.

Tuesday, June 25 - West 7th store 6:00-8:00 pm $25/$23 members Mary Jo Rasmussen & Kelly Smeltzer

Mexican Gone Meatless (DT) You will be surprised and delighted by the flavor in these traditional foods-gonemeatless. We will make burritos, enchiladas, and tacos as you learn how to prepare each of them using different protein sources.

Thursday, June 27 - West 7th store 6:00-8:00 pm $35/$32 members Amy Leo Barankovich

Gluten-Free Summer Cook-Out (DT) Fire up the grill for burgers, hot dogs, homemade buns, and a mouth-watering array of toppings! We’ll make all these things, plus a creamy potato bake and berry shortcakes to complete the meal. This class is gluten-free.

Vegetarian and vegan options available, too!

Tuesday, July 9 - West 7th store 6:00-8:00 pm $30/$25 members Susan Patterson

Foods to Reduce Pain and Inflammation (L) Your food choices affect pain and inflammation levels more than you realize. Learn why sugar and processed carbohydrates increase pain and inflammation. Discover the role of Omega-3s and key minerals. Take home recipes and begin your anti-inflammatory eating plan. It is time to start healing your body with real food.

Thursday, July 11 - West 7th store 5:00-7:00 pm $33/$30 members Nutrition Educator from Nutritional Weight and Wellness

Intro to Making Pesto (DT) Learn about pesto variations and make batches of pesto to take home! Students will work together to make four pesto dishes: Classic Pesto with Sausage, Pesto Pizza, Pesto Beef Roulade, and Pesto Salad (extensive handouts will be provided). Please bring three ½ cup freezer-ready containers.

Saturday, July 13 - West 7th store 10:00-12:00 pm $25/$21 members Matt Deutsch

Pressure Canning Basics (D)

Quick & Simple Summer Pasta (DT)

Pressure canners safely can low-acid vegetables, meats, soups, and sauces. Make venison or other game, terrific cheesecakes, and enough savory dried beans to feed an army! Learn the four easy rules that ensure safe operation. Extensive handouts provided.

Sunday, July 14 - West 7th store 1:30-3:30 pm $30/$28 members Jan Grover

Pasta is a delicious way to incorporate your extra vegetables! We’ll discuss different kinds of pasta—Should you use fresh or dry? What’s the right shape to pair with your sauce?

What’s the best way to cook pasta? Then we’ll make a lemon and dill pasta salad and fresh linguine with braised kale. Take home mixand-match ideas to make your own unique pasta dishes, too!

Tuesday, July 23 - West 7th store 6:00-8:00 pm $25/$23 members Mary Jo Rasmussen & Kelly Smeltzer

Get to the Root of Your Cravings (L) Do you wake up intending to make healthy food choices but find yourself at the vending machine by 3:00 pm? Emotional eating is a symptom, not the problem. Learn about the causes of cravings and get inspired to give yourself more of what you need in your life.

Tuesday, July 16 - West 7th store 6:00-7:00 pm $20/$15 members Maggie Christopher, CHNC

Introduction to Ayurveda & Ayurveda Cooking (DT) Ayurveda is a sister science of yoga and it means The Science of Life. We will learn the basics of Ayurveda and make two kinds of Kitchari, a classic dish with grains, legumes and vegetables. This class is vegetarian.

Wednesday, July 17 - West 7th store 6:00-8:00 pm $30/$25 members Nora Beckjord

Learn to Pull Fresh Mozzarella (DT) Nothing says summer like a fresh mozzarella, tomato, and basil salad. Get ready for the season by learning to pull your own mozzarella from curd—our cheese experts will show you how! You will taste, learn the process, and take home plenty of cheese.

Wednesday, July 24 - West 7th store 6:00-7:00 pm $18/$15 members Kevin Lewsader, Selby Cheese Buyer

Yes you can (canning basics)! (D) Canning is a great way to preserve local food at its peak. Learn what you need to know to safely can a variety of foods at home. It’s easier (and more fun) than you think!

Thursday, July 25 - West 7th store 6:00-8:00 pm $15/$12 members Liz McMann, Master Food Preserver

Kids Class: Baking with Berries (H) Let’s celebrate the berry season by making, baking and sampling berry scones. We’ll create a dry scone mix and recipe card to take home. This class is intended for children ages 7-14. Allergies can be accommodated with advance notice.

Thursday, July 18 - West 7th store 6:00-7:30 pm $30/$27 members Kenzie Tenter-Fox

Preparing Your Body for Baby: Prenatal Nutrition (L)

The Flying Wok: Stir-Frying around the World (DT)

Preventing Wasted Food (L)

We’ll look at how Vietnamese, Thai, Indian, and Malaysian stir-fries differ from their northern cousins and stir-fry up a few to celebrate midsummer’s bounty. Please stay to help with cleanup. Children over 6 are very welcome to register and participate if accompanied by an adult.

Sunday, July 21 - West 7th store 1:00-3:00 pm $32/$30 members Jan Grover

Come learn about how to best prepare your body for pregnancy through gentle detoxification, nutrition, and proper supplementation.

Tuesday, July 30 - West 7th store 6:00-7:00 pm $10/$5 members Sara Jean Barrett, N.D.

While no one buys food with the intention of throwing it away, estimates show that the average household in St. Paul wastes $96 worth of food every month! Learn simple ways to shop smarter and store food better to help the environment and your budget.

Wednesday, July 31 - West 7th store 6:00-7:00 pm $10/$5 members Eureka Recycling

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News and Announcements 4th of July hours: 8:00 am-6:00 pm

Try this at home!

Introducing Co+op Kitchen When it comes to cooking at home, choosing the right ingredients and understanding basic kitchen skills can make the difference between a good meal and an amazing one. In our new video series, Co+op Kitchen, you’ll find handy hints from chefs and food enthusiasts who love sharing their passion for great food, plus easy recipes for delicious homemade meals.

From learning about alternative sweeteners and how to grow your own sprouts to making a delicious Mixed Vegetable Indian Curry and cooking the perfect steak, you’ll want to see what’s cooking in the Co+op Kitchen!

To find more information visit www.strongertogether.coop/coopkitchen. And, be sure to check out the FREE Co+op Kitchen iPad app for iOs6 on iTunes.

Host a National Night Out gathering, naturally!

Mississippi Market wants to sponsor your neighborhood’s National Night Out Gathering on August 6. Just visit www. stpaul.gov/NNO to register your event.

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Once your event is registered, you can visit our service desk to request a $25 gift card to help fill your party with healthy, delicious snacks. The gift cards are available on a first come, first serve basis beginning June 1 so it pays to get registered early!

highlighted one of our favorite local bakeries—BC². It was brought to our attention that we did not give clear directions on how to find the bakery.

BC² is located in Mendota Plaza at 760 Highway 110 in Mendota Heights.

Mendota Plaza is at the southeast corner of the intersection of Dodd Road and Hwy 110. The entrance to the Plaza is just south of the intersection, off of Dodd Road. The bakery is closed on Mondays (which means we don’t receive BC² deliveries on Mondays.) Also, we want to apologize for spelling Robert Dubuc’s name incorrectly and misnam-

New and improved bags Look for new, reinforced handles on our paper bags! We found a stronger handle that won’t require double-bagging to tote your groceries home safely. While reusable bags are the strongest and greenest choice, our 100% recycled paper bags are a close second. Of course, we’ll still offer our lighter weight bags for small items and light loads.

Clarification and corrections In our February/March issue we

ing one of his breads— we carry his three-cheese chorizo sourdough. Lastly, since the article came out, we started carrying BC² cinnamon rolls, caramel rolls and caramel pecan rolls on the weekends. You can find them at both of our stores, as well as at the bakery’s storefront in Mendota Heights.

Strengthening our stance on GMOs In addition to working toward federal and state labeling requirements for genetically modified foods, Mississippi Market will not accept any new products with ingredients that are likely to be genetically modified. Ingredients such as corn, soy, canola, sugar beet, cottonseed, papaya and summer squash must be certified organic, Non-GMO Project verified, or able to provide other verification of non-GMO sourcing. Our complete product policy can be found online at www.msmarket.coop/products/policy.

Owner Coupon

Owner Coupon

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

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

Owner number: Actual discount given:

D I O V

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

Valid through July 31, 2013. Not applicable to special orders or gift card purchases.

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 July 31, 2013. 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: June 12 July 10

Delivering fresh, healthful food straight to you!

Visit www.msmarket.coop to start shopping

Graduations Teacher Gifts Picnics Cookouts Simple Summer Suppers

534 Selby Ave. Mon – Fri Saturday

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

www.stpaulbread.com

We have your bread.

On Facebook: Great Harvest Bread Company St Paul

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

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

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

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

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

Comments on the content of this newsletter are heartily encouraged.

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

Board Meeting Dates

Moving soon?

• June 25, 6:30 pm, Selby Community Room • July 23, 6:30 pm, Selby Community Room.

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

NEW STUDENTS

NEW CLIENTS

UNLIMITED

S AV E B I G !

ONE MONTH

$

MASSAGE

40

$

50

with 2 session purchase

yoga classes

165 N. Dunlap St. Saint Paul, MN Yoga Classes•Workshops•Massage•Thai Massage Training

www.bigriveryoga.com | 651.644.YOGA (9642) 12

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