June-July 2016

Market Medley Mississippi Market Member Newsletter June-July 2016 Vol. 41 No. 3

Join us at the West 7th Street store for an outdoor celebration of all things summer.

We’re firing up the grill and pulling out the lawn games! We’ll have brats and veggie burgers for sale, as well as the option to purchase additional summer sides. Take a seat outside, grab a beer from Urban Growler or a lemonade, and enjoy live music from the Saint Paul Mudsteppers. Take part in a bean bag toss, visit with local growers and producers, and soak up summer at your co-op.

• Enjoy grilled brats and veggie burgers for sale, featuring our Classic Brat and the winner from our staff sausage contest • Visit with local growers and producers like Sin Fronteras Farm • Try a refreshing beer from Urban Growler • Tap your feet to live music from local band, The Saint Paul Mudsteppers • Enter a prize drawing to win a charcoal grill, camp chairs, or an inflatable kayak • Take part in family-friendly games and activities including beanbag toss and chalk drawing MISSISSIPPI MARKET’S SUMMER SHINDIG Saturday, July 9 | 3–7 pm West 7th Store | 1500 West 7th St, 55102

General Manager Report

What does it mean for food to be local?

Gail Graham, general manager

Summer is upon us, and what a glorious time of year for us to enjoy! In July, I invite you to celebrate the season and join us on our 6th annual Eat Local Farm Tour to meet our growers, see their farms, and thank them for the work they do.

This past May, I heard a speech by Woody Tasch, the founder and chairman of the Slow Money Institute, and author of Inquiries into the Nature of Slow Money: Investing as if Food, Farms and Fertility Mattered. He was at a kick-off event for the “Grow-a-Farmer” fund, which is being launched to provide small-scale sustainable Minnesota farmers low- or no-interest loans to help them improve their operations. “The food system is the place we get to act out all those things we want—it is about culture, connections, community and soil,” he said. “The Slow Food movement is about using food to connect people to their bioregions and their community. The Slow Money movement asks how do we steer meaningful amounts of capital to support smallscale, diverse and sustainable local food system?”

At the co-op, we work hard to help build a sustainable local food system. We support and encourage local production—ideally using organic, sustainable methods that respect the planet. We want food we can trust, food grown in our region, in the dirt, by farmers who are a part of our community.

At the co-op, we work hard to help build a sustainable local food system.

So what does it mean for food to be local? It surely doesn’t mean the same thing to all of us!

On their website, BrightFarms, a private New York-based, investor-backed company boasts: “The inspiration for BrightFarms grew out of our desire to grow food in the same communities

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where it’s consumed—a desire to grow food that is fresher, tastier, and better for the environment.”

BrightFarms has raised more than $40 million dollars to build their rooftop gardens and greenhouses near urban centers, using strictly hydroponic techniques. In an Oct. 4, 2015, article on foodtank.com the CEO notes: “BrightFarms is unique in that we are able to provide local produce on a commercial scale, backed by institutional investors.”

By contrast, Slow Money groups around the country have raised $46 million dollars and invested it in 473 small deals, in dozens of communities.

I admit, I am a bit of a romantic when it comes to family farmers. I believe that local means more than “grown near my urban area by a multimillion-dollar New York firm.” And I believe that there is tremendous value in good dirt.

The thought leaders in our industry talk about the need to focus on “regenerative agriculture”—a system that is balanced on all levels so the system can repair itself. Soil degradation is a serious issue worldwide and has major impacts on all of us—not just the land owners. A regenerative approach calls for proper management and care of the soil, which results in rebuilding topsoil and in carbon sequestration. While agriculture is often a major contributor to greenhouse gases and global warming, it can actually be part of the solution, when the appropriate practices are used.

I believe the future of local food holds much more than offering us the choice to buy from high-tech, for-profit startups whose first priority is commercial success. I want to see our local producers achieve commercial success. I believe that, together, we can create a vibrant local food economy wherein our farmers build the soil and provide us with great food, while our purchases provide them with a decent living. Together, we will make our communities stronger.

Board of Directors Report

Mystery Solved…the Roles of the Mississippi Market Board of Directors Sara Kujawski, board secretary

The local grocery boom has made it a challenging time for co-ops to remain competitive in the market.

It’s more important than ever to attract member-owners with strong skill sets for the board of directors. If you have a skill set that could contribute to the excellence of the co-op, please consider running for the board of directors. As member-owners and board directors, we contribute to the long- and short-term strategic planning for the co-op. In addition, we establish board policies, oversee the financials, monitor the performance of the general manager, and recruit future directors. All of this is done with the interests of our member-owners in mind.

The monthly time commitment for the board of directors is approximately 10 hours. Each board member sits on at least one committee and attends monthly full board meetings, educational events, and two board retreats a year. The committees are finance, governance, and executive. The finance committee reviews finance-related policies and reviews the financials in detail, and brings recommendations. The governance committee runs the annual election and reviews policies. The executive committee is made up of officers (president, vice president, treasurer, and secretary). This is the leadership committee of the board that creates agendas for board meetings, reviews policies, and suggests board education topics and opportunities.

All committees bring recommendations and information to the full board. If you are curious about the inner workings of the board, don’t let it remain a mystery! Member-owners are invited to come to a board meeting to learn more about how we operate. The meetings are at 6:30 p.m. the fourth Tuesday of every month at the Selby store.

This October we will be conducting our annual election. Throughout the summer, we will be holding informal meet-and-greet events wherein anyone who is interested in running can come meet existing board members, get more information, and ask questions.

Speaking as a board member for five years, I highly recommend the opportunity to contribute to a high-functioning, motivated, and invested board. It is a great experience and feels good to contribute to the success of Mississippi Market and the co-op community.

BOARD MEET-AND-GREET EVENTS These events offer a way for member-owners to learn more about Mississippi Market, meet their board of directors, and discover how to become more involved with their co-op.

Thursday, June 16 | 4:30–6 pm Selby Store | 622 Selby Ave, 55104 Monday, June 27 | 11:30 am–1 pm East 7th Store | 740 East 7th St, 55106 Sunday, July 17 | 11 am–12:30 pm East 7th Store | 740 East 7th St, 55106 Thursday, July 28 | 5:30–7 pm West 7th Store | 1500 West 7th St, 55102 For more information about our board and the election process, visit msmarket.coop/about/board.

Contact the board at board@msmarket.coop to connect with your board members or consider attending a board meet-and-greet event.

Applications for the board of directors are available in stores or at msmarket.coop.

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Save the Date! Eat Local Farm Tour

It’s all about the real people behind the real food.

The Twin Cities area food co-ops have come together to once again bring you a day that will change the way you experience your food. The Eat Local Farm Tour is a day dedicated to you, your farmers, and your food. Save the date to learn more about the families behind the fresh and tasty foods you buy at your local co-op.

EAT LOCAL FARM TOUR Saturday, July 16

On Saturday, July 16, farmers throughout Central Minnesota will open their gates and barn doors to the public to share the stories and experiences behind their fruits, veggies, meats, and dairy. This tour is free and self-guided. Pick up a guide at your local co-op and cater your tour to your needs and interests. Spend the afternoon hopping around to a few urban farms in the cities, or load the car up with snacks and sunscreen and make a day of it traveling to the further-reaching pockets of Central and Southern Minnesota. Follow our Facebook page updates and get more information on the farms at: https://www.facebook.com/EatLocalFarmTour.coop Sponsoring food co-ops include: Eastside Food Co-op, GrassRoots Co-op, Just Food Co-op, Lakewinds Food Co-op, Linden Hills Co-op, Mississippi Market Natural Foods Co-op, People’s Food Co-op, River Market Community Co-op, Seward Community Co-op, St. Peter Food Co-op, Valley Natural Foods, and Wedge Community Co-op.

Tips for enjoying the tour: pp Visit farms only during their set open hours. pp Because GPS can be spotty in rural areas, check your directions on Google Maps before heading out: http://s.coop/1usbu pp Bring a cooler to store all the farm-fresh goods you find. pp Stay on established paths, and don’t pick produce without the farmer’s permission. pp Leave pets at home. pp Swing by the local food co-op for snacks and drinks.

T H I S Y E A R ’ S PA R TI C I PATI N G FA R M S I N C LU D E : • 10TH STREET FARM AND MARKET • BLOOMING PRAIRIE NATURAL BEEF • BUTTERMILK FALLS CSA AND FOLK SCHOOL • BULL BROOK KEEP • CRANDALL GARDEN FARME • FEATHERSTONE FARM • FERNDALE MARKET • HMONG AMERICAN FARMERS ASSOCIATION

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• • • • • • • • • •

HOCH ORCHARD AND GARDENS HOPE CREAMERY HUNGRY TURTLE FARM MISSISSIPPI MUSHROOMS POPLAR HILL DAIRY GOAT FARM SHEPHERD’S WAY FARMS SIMPLE HARVEST FARM ORGANICS SIN FRONTERAS FARM STAR PRAIRIE TROUT FARM STEADY HAND FARM

• • • • • • • • • •

STONE’S THROW URBAN FARM RIVERBEND FARM TC FARM THE BEEZ KNEEZ THOUSAND HILLS CATTLE CO. URBAN ROOTS WHISTLING WELL FARM WHITE PINE BERRY FARM WILL HEAL FARM WINDLAND FLATS

Sin Fronteras Farm—Growing the Best Peppers in the City

By Kari Binning, communication and media specialist

Eduardo Rivera from Sin Fronteras Farm & Food is one of the many local farmers we support because we know the work he does has a positive impact on the community. He’s passionate about building better access to fresh produce. True to the farm’s name (Sin Fronteras means “without borders”), Eduardo seamlessly bridges the cultures of Mexico and the United States.

Growing up in Mexico, his grandfather ran a biodynamic farm.

Eduardo observed that his grandfather was often criticized for trusting the environment, but it usually turned out that he was right. His grandfather clearly passed along his trust of nature to Eduardo. “He taught me to trust the plants,” he explains. “Trust the plants, be hopeful, and have a positive outcome.” He has taken what he learned from his grandfather and woven it into his farming in Minnesota.

His connection with the plants, nurturing them from seed to harvest, and ultimately to delivering his produce to co-ops and restaurants is a practice in hope, confidence, and trust that he embraces fully.

Yet, Eduardo, like many urban farmers, faces unique challenges. One of these is finding ample land in the Twin Cities to grow enough produce to make a living. Sin Fronteras Farm has two greenhouses and various plots of certified organic land spread out across the Twin Cities. That makes for a lot of travel time, which Eduardo aims to minimize. This year he is looking to break into the next level of production by getting his pepper plants into the ground earlier. He’s using high tunnels that he was able to purchase thanks to a grant from the Frontera Farmer Foundation. He’s determined to grow more peppers, selling them to Twin Cities’ co-ops and restaurants, to reach his goal of buying land without going into debt. In the end, his greatest reward is giving his daughter a little piece of what he grew up with in Mexico. That, and growing the best peppers in the city.

MEET EDUARDO AND SAMPLE HIS TOMATILLO PINEAPPLE SALSA Saturday, July 9 | 3–5 pm West 7th Store | 1500 West 7th St, 55102 Sunday, July 10 | 11 am–1 pm East 7th Store | 740 East 7th St, 55106 Sunday, July 10 | 2–4 pm Selby Store | 622 Selby Avenue, 55104

Sin Fronteras Farm mainly grows peppers—four varieties of sweet peppers, as well as hot pepper varieties like jalapeños, shishitos, habaneros, padrones, and hatch. Mississippi Market also carries his tomatillos and calabica squash, when available. We’re excited to have his peppers in our stores again this summer.

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ME N U MADE FO R CA MP I N G B R EAK FA ST DIY Instant Oatmeal Packets Makes 1 serving ingredients

Here’s a camping menu that will take you through a full 24 hours in the

2 Tbsp. raisins | 2 tsp. sugar (optional) 1.15 oz. squeeze packet of Justin’s nut butter

woods. Pack up and head out to any

1 pear, diced | 1 pinch of salt

of the nearby state parks, explore the

preparation

surrounding wilderness, and then dig

1. Pack the oats, almonds, raisins, sugar and salt in a bag or reusable container. When ready to serve, pour contents into bowl or mug.

in to a satisfying meal made over the campfire—just don’t forget the foil.

P.S. Any of these could be made on your grill, too.

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½ cup rolled oats | 2 Tbsp. slivered almonds

2. Boil water over fire or camp stove (approx. ¼ cup per serving) 3. Pour in the boiling water and add the nut butter and diced pear. Stir until combined.

4. Let stand for 2 minutes to soften oats.

LU NCH Campfire Quesadillas

½ cup corn | salt and pepper to taste | 4 flour tortillas

2. Alternately, you can cook the veggies on your camp stove. Heat oil in a skillet over medium high heat. Add onion and mushrooms and sauté until softened and lightly browned. Add corn and stir to combine. Remove from heat and add salt and pepper, to taste. (Note: This vegetable mixture could be made at home ahead of time.)

1 cup shredded pepper jack cheese | 1–2 avocados, mashed, for topping

For Quesadillas:

Makes 4 servings ingredients 2 tsp. oil | ½ medium red onion, thinly sliced 10 button or cremini mushrooms, thinly sliced

preparation For Vegetable Mixture: 1. Lay out a piece of foil and center onion, mushrooms, and corn on the foil. Drizzle with oil and season with salt and pepper. Bring up the sides of the foil and double-fold the ends to make a packet. Place on the grate and cook until veggies are tender.

1. Lay out four pieces of foil and place a tortilla on top of each piece. Sprinkle half the cheese among the four tortillas. Divide the veggie mixture evenly among the tortillas, and then sprinkle the remaining cheese on top of the veggies. Fold the tortilla in half then wrap the quesadilla in the foil, sealing the edges to make a packet.

2. Place the packets on the grate and cook for a few minutes on each side, until the cheese is melted and the tortilla is crisp.

3. Serve topped with avocado and sprinkle with salt if desired.

D IN N ER

One-pot Chili Cornbread Casserole Makes 4 servings ingredients for chili ¼ cup olive oil | 1 large onion, chopped 2 bell peppers, chopped | 2 Tbsp. chili powder 1 Tbsp. garlic powder | 2 tsp. dried oregano 1 ½ tsp. cumin | ½ tsp. cayenne pepper 3 15 oz. cans black beans, drained 1 14.5 oz. can of diced tomatoes ½ cup water | 1 vegetable bouillon cube 8 oz. jar salsa | 1 15 oz. can corn, drained ingredients for cornbread 2 cups cornmeal | 1 cup all-purpose flour 2 tsp. baking powder | 1 tsp. salt ⅓ cup vegetable oil | 2 Tbsp. maple syrup 2 cups of your preferred milk (dairy or nondairy)

preparation 1. Build your fire. Once it is burning nicely, place a large pot (preferably cast iron) on the grill grate (or use your camp stove). Sauté onions and peppers until softened and fragrant (about 5 minutes, but it’ll all depend on how hot your fire is).

2. Mix in chili powder, garlic powder, cumin, oregano, cayenne, beans, bouillon cube, tomatoes, salsa, and corn.

Add the water. Bring to a boil.

3. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl (this step could be done at home). Make a well in the center of the dry ingredients and pour in the vegetable oil, maple syrup, and milk. Slowly whisk together the wet ingredients and then start incorporating the dry ingredients as you whisk until a thick batter is formed.

4. Lightly spread batter evenly over the chili mixture to create a cornbread top and cover. Let simmer for 20 minutes (but check often as fires are unpredictable and could cook faster).

5. Remove from heat once the cornbread is cooked all the way through and enjoy!

Recipe adapted from vegetarianventures.com 7

COMMUNITY CLASSES J U N E - J U LY

REGISTERING FOR CLASSES Registration is required for all classes. You may register online or at our customer service desks. Class fees are due at time of registration.

For full class descriptions and online registration, visit our website, msmarket.coop/events. Call 651-690-0507 to register by phone.

CLASSES LOCATIONS: WEST 7TH | EAST 7 TH L = Lecture | DT = Demo and Tasting | D = Demo | H = Hands On

PLANT WALK (H)—EAST 7TH Saturday, June 4 • 10:00 a.m.–12:00 p.m. Free (registration required) In this plant walk, participants will learn how to identify common medicinal and edible plants and how to use them. We will meet at the co-op and walk to a nearby park. Bring a camera to snap photos and a bag to take some herbs home with you. This class is offered in the spirit of the Gift Economy and donations are welcome.

INSTRUCTOR: Megan Thrasher Pierce

EASY PEASY PLANT-BASED COOKING (DT)—EAST 7TH Sunday, June 5 • 10:00 a.m.–12:00 p.m. $15/$12 members Join Chelsea Hassler of the Animal Rights Coalition and learn how easy, accessible, and affordable plant-based meals can be! We will make a plant-based appetizer, entrée, and dessert during the class and sample our creations.

INSTRUCTOR: Chelsea Hassler

BREW YOUR OWN KOMBUCHA (DT)—WEST 7TH Thursday, June 16 • 7–8:30 p.m. $35/$30 members This class includes instruction on how to brew your own greattasting Kombucha at home. Take home a study guide with simple instructions, plus a starter culture to begin your Kombucha adventure right away.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

EASY PEASY PLANT-BASED MEALS (DT)—WEST 7TH Saturday, June 18 • 10:00 a.m.–12:00 p.m. $15/$12 members Join Chelsea Hassler from the Animal Rights Coalition for an afternoon of easy peasy plant-based eating. We will make vegan sushi during this class. Join us and learn how affordable and easy plantbased eating can be!

INSTRUCTOR: Chelsea Hassler, Animal Rights Coalition

DEMENTIA FRIENDS SESSION (L)—WEST 7TH Tuesday, June 7 • 6–7:30 p.m.

Free (please register in advance) This session is designed to raise awareness, increase knowledge, and transform attitudes about those living with dementia.

MAKING HERBAL MEDICINES (DT)—EAST 7TH Saturday, June 18 • 10:00 a.m.–12:00 p.m. $55/$45 members In this workshop participants will learn how to make and use alcohol and glycerin tinctures. Students will take home medicines valued at $30. Please bring four bottles or jars (¼–½ half-pint size).

INSTRUCTOR: Julie Hunt, R.N.

INSTRUCTOR: Megan Thrasher Pierce

FERMENTED MISO SOUP FOR ALL SEASONS (DT)—WEST 7TH Thursday, June 9 • 6–8:00 p.m. $30/$25 members 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. Miso is also rich in valuable proteins, vitamins and minerals, especially calcium. You will learn about the wide variety of miso flavors like barley, gluten-free brown rice, mellow rice, soy, and gluten-free chickpea. Taste miso soup and other miso dishes in this class. Vegan, Gluten-free, Macrobiotic.

GLORIOUS JAMS THE OLD-FASHIONED WAY (H)—EAST 7TH Sunday, June 19 • 1–5:00 p.m. $35/$33 members If you’ve always wanted to make beautiful jams using local fruit, here’s your opportunity to learn to make them the old-fashioned way, without added pectin: just fruit and sugar. You’ll come away with two ¼-pint jars of exquisite jam and the knowledge to make many more at home. Extensive handouts provided. Bring a small cardboard box to take home your very-hot jars.

INSTRUCTOR: Gabriele Kushi

TRADITIONAL CHINESE MEDICINE FOOD THERAPY (L)—WEST 7TH Tuesday, June 14 • 6–7:00 p.m. $10/$5 members We will cover the basics of Traditional Chinese Medicine herbal theory, including the five flavors and their actions. Understanding the basics of food therapy allows you to use your kitchen to alleviate your health complaints. We will cover theory, food properties and strategies. Handouts will include the properties of various foods and how to apply them to your health picture.

INSTRUCTOR: Whitney Horstman

THE MINDFUL ART OF TEA (DT)—WEST 7TH Wednesday, June 15 • 7–8:30 p.m. $20/$15 members In this class, we combine the simple act of drinking tea with presence practices to develop mindfulness of body, heart, mind, and soul. We grow awareness of ourselves, each other, and the tea we are engaged with to land more fully in the present moment. The tea will be noncaffeinated.

INSTRUCTOR: Katy Taylor

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INSTRUCTOR: Jan Grover

THINKING OUTSIDE THE BOX ABOUT YOUR HEALTH (DT)—EAST 7TH Tuesday, June 21 • 6–8:00 p.m. $15/$12 members Real creativity is about living a daily life of innovation. To be human is to be inclined to create, and we are all imagining and innovating every single day. You will learn very simple and practical —yet also powerful—techniques in the kitchen as well as outside of it, toward better nutrition, health, and creativity.

INSTRUCTOR: Bekah Rieke

SHOP THE CO-OP ON A BUDGET (L)—WEST 7TH Wednesday, June 22 • 6–7:00 p.m.

Free (registration required) Think healthful eating is out of your budget? Learn the secrets for how to shop for natural, organic foods without breaking the bank.

Learn to set a budget, get coupons and resources, and learn more about our Co-op Basics and LIME programs.

INSTRUCTOR: Katie Campbell

BEAT THE SUGAR BLUES (L)—WEST 7TH Saturday, June 25 • 1–3:00 p.m. $25/$20 members Are you constantly craving sweets and want to understand why? Do you want to gain control without deprivation? You will leave this class with a better understanding of the causes of your sugar cravings, with practical tools for dealing with them, and with samples and recipes for healthful sweet treats!

INSTRUCTOR: Katy Taylor

CAKE DECORATING 101 (H)—EAST 7TH Saturday, June 25 • 1–3:00 p.m. $40/$35 members In this hands-on class, students will learn the basic techniques of cake decorating. Nine-inch vanilla cakes and delicious Mississippi Market Made buttercream frosting will be provided for you to practice your decorating and take home when the class is over! We will learn basic techniques including: using a variety of cake tips, filling, frosting, making borders and decorations. Please bring your own cake container to take home your decorated cake!

INSTRUCTOR: Annie Curtis

PERFECT FRUIT PIES (H)—EAST 7TH Sunday, June 26 • 1–4:00 p.m. $34/$32 members Join Jan for a jolly afternoon of making crusts and baking micro 6” pies. While your crusts set, we’ll cruise the Produce department and freezer cases for suitable fruit fillings—and then you’ll bake your oneperson pie on the spot. Extensive handouts provided. Children over 7 are very welcome to register for this class. Please bring your rolling pin, if you have one, and a small container to take home your pie if you don’t eat it as soon as it’s baked!

INSTRUCTOR: Jan Grover

MINNESOTA MEALS: SUMMER FAVORITES (DT)—WEST 7TH Thursday, July 14 • 6:30–8:30 p.m. $30/$28 members In this class we’ll celebrate Minnesota’s bounty and create fabulous summer meals such as; Grilled Steak with Chimichurri, Summer Cobb Salad, and Chicken Stir Fry with Sweet and Spicy Sauce. All dishes are gluten free, healthful and, most of all, delicious.

INSTRUCTOR: Maggie Kilpatrick

BREW YOUR OWN KOMBUCHA (DT)—EAST 7TH Saturday, July 16 • 1–2:30 p.m. $35/$30 members This class includes instruction on how to brew your own great tasting Kombucha at home. Take home a study guide with simple instructions, plus a starter culture to begin your Kombucha adventure right away.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

GRILLING BASICS (H)—WEST 7TH Sunday, July 17 • 3–6:00 p.m. $40/$38 members Increase your confidence and eagerness to play with food outdoors!

You’ll learn what to look for in simple, reliable grills and instant-read thermometers; the cuts of meat that can make—or break—your grilling; and experiment with marinades and rubs. Bring an apron, an appetite, and a closed container for lugging home any leftovers!

Extensive handouts provided.

INSTRUCTOR: Jan Grover

SOCIAL SECURITY: STRATEGIZE TO MAXIMIZE (L)—WEST 7TH Wednesday, July 20 • 7–8:30 p.m.

Free (please register in advance) When should I apply for Social Security? How can I maximize my benefits? How will this affect my spouse? Join us to learn how to sort through the options to help ensure the choices you make are tailored to your needs.

CARIBBEAN-AMERICAN COOKING (DT)—EAST 7TH Thursday, July 21 • 5–8:00 p.m. $15/$12 members We will be making an appetizer, a Caribbean dish of chicken and rice, and a dessert of lemon cupcakes with blackberry frosting.

INSTRUCTOR: Sharon Richards-Noel

EASY PEASY PLANT-BASED GRILLING (DT)—WEST 7TH Saturday, July 23 • 10:00 a.m.–12:00 p.m. $15/$12 members Join Chelsea Hassler from the Animal Rights Coalition for an afternoon of easy peasy plant-based eating. We will make plant-based burgers, brats, and sloppy joes during this class. Join us and learn how affordable and easy plant-based eating can be!

INSTRUCTOR: Chelsea Hassler, Animal Rights Coalition

PLANT WALK (H)—EAST 7TH Saturday, July 23 • 10:00 a.m.–12:00 p.m. Free (registration required) In this plant walk, participants will learn how to identify common medicinal and edible plants and how to use them. We will meet at the co-op and walk to a nearby park. Bring a camera to snap photos and a bag to take some herbs home with you. This class is offered in the spirit of the Gift Economy and donations are welcome.

INSTRUCTOR: Megan Thrasher Pierce

COUNTERTOP FERMENTATION: TRADITIONAL DILL PICKLES (H)— EAST 7TH Sunday, July 24 • 1–4:30 p.m. $35/$28 members Traditional, fermented dill pickles are one of the highlights of summer, and if you make enough of them, they’ll last you into spring. Why spend $8 or $9 a bottle for something you can easily make at home that tastes twice as good? Bring a quart canning jar and lid, and you’ll leave with a handful of pickles-in-the-making plus all the information you need to expand your home operation. Extensive handout includes local sources for all the supplies you need.

INSTRUCTOR: Jan Grover

SOCIAL SECURITY: STRATEGIZE TO MAXIMIZE (L)—EAST 7TH Tuesday, July 26 • 6–7:30 p.m.

Free (please register in advance) When should I apply for Social Security? How can I maximize my benefits? How will this affect my spouse? Join us for a short presentation, Social Security: Strategize to Maximize, to learn how to sort through the options to help ensure the choices you make are tailored to your needs.

INSTRUCTORS: Katie Oelker and Matthew Merrick

TEMAKI SUSHI PARTY: MAKE YOUR OWN SUSHI (DT) —WEST 7TH Saturday, July 30 • 1–3:00 p.m. $40/$35 members Do you love sushi but cannot afford to always eat out at a sushi restaurant? Having sushi at a restaurant prepared by a professional chef is delicious but can be costly. Join us for a Temaki Sushi Party, one of the easiest and most affordable ways to enjoy sushi at home. The price of the class includes a complete meal.

INSTRUCTOR: Kimiko Molasky

MAKING HERBAL MEDICINES (DT)—EAST 7TH Saturday, July 30 • 1–3:00 p.m. $55/$45 members In this workshop participants will learn how to make and use infused vinegars, oils and honeys. Students will take home preparations valued at $30. Please bring three pint-size jars.

INSTRUCTOR: Megan Thrasher Pierce

INSTRUCTORS: Katie Oelker and Matthew Merrick

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News and Announcements

UPCOMING EVENTS Board Meet-and-Greet June 16 | 4:30–6 pm Selby Store | 622 Selby Ave Father’s Day June 19 Board Meet-and-Greet June 27 | 11:30 am–1 pm East 7th Store | 740 East 7th St 4th of July Store hours 7:30 am-7:00 pm

Out & about Look for us at these neighborhood events this summer!

Dragon Fest July 9 & 10 Lake Phalen Park comes alive during Dragon Fest - two days of colorful, traditional dances and music to showcase the performance arts of Asia.

St. Paul Saints’ games – Mississippi Market Tuesdays Mississippi Market is a proud sponsor of our hometown team. Tuesday night home games are Mississippi Market Tuesdays. Track us down at the front gate for a tasty sample and say hi to your St. Paul Co-op.

Positive Change June – Cycles for Change Building a diverse and empowered community of bicyclists in the Twin Cities July – Fruits of the City Program Helping communities grow and harvest fresh, local produce for those in need.

Host a National Night Out Gathering, Naturally!

Mississippi Market wants to sponsor your neighborhood’s National Night Out gathering on August 2. Just visit https://www.stpaul.gov/national-nightout-registration to register your event. Once your event is listed as 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 July 1 so it pays to get registered early!

Board Meet-and-Greet Events Mississippi Market’s Summer Shindig July 9 | 3–7 pm West 7th store | 1500 West 7th St.

These events offer a way for member-owners to learn more about Mississippi Market, meet their board of directors, and discover how to become more involved with their co-op.

Thursday, June 16 | 4:30–6 pm Selby Store | 622 Selby Ave, 55104

Eat Local Farm Tour July 16 | 10 am–4 pm

Monday, June 27 | 11:30 am–1 pm East 7th Store | 740 East 7th St, 55106

Board Meet-and-Greet July 17 | 11 am–12:30 pm East 7th Store | 740 East 7th St

Sunday, July 17 | 11 am–12:30 pm East 7th Store | 740 East 7th St, 55106

Board Meet-and-Greet July 28 | 5:30–7 pm West 7th Store | 1500 West 7th St

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Thursday, July 28 | 5:30–7 pm West 7th Store | 1500 West 7th St, 55102

Receive an additional 10% off all supplements.

Second Wednesday of every month.

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 July 31, 2016. 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 July 31, 2016. Not applicable to special orders or gift card purchases.

U P C O M I N G D AT E S : June 8 | July 13

Branch and Bough Tree Service and Landscape Care

Full Service Tree Care

651.222.4538 admin@branchandbough.com www.branchandbough.com Fully Licensed and Insured ISA Certified Arborists

Call today for a Free Estimate!

Arboriculture Rooted in Excellence w Committed to Sustainable Landscapes

Emily E. Sherman emilyesherman.com

651.341.7686

700 Grand Ave, St. Paul, MN 55105

Katy Taylor

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

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

Exceptional teachers helping students find the full value of yoga Saint Paul Yoga Center teachers have a combined 240 years of teaching experience.

651.644.7141 • StPaulYogaCenter.com • 1162 Selby Ave.

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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 Debbie Brown Fun Fun Cheng Sara Kujawski Megan McGuire Matthew Orensteen Tracy Sides Stephen Streng Mia Taney Hlee Vang Maureen DeCamp, Board Assistant

Locations: 622 Selby Avenue, Saint Paul, MN 55104 Administrative Offices 740 East 7th Street, Saint Paul 1500 West 7th Street, Saint Paul msmarket.coop

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

B O A R D M E E T I N G D AT E S • Tuesday, June 28, 6:30 pm Selby Classroom • Tuesday, July 26, 6:30 pm Selby Classroom

Moving soon?

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

With you every smile of the way.

Now even more St. Paul locations to choose from!

GRAND AVENUE 917 Grand Avenue 651-221-1902

Family Dentistry Invisalign® treatment with Dr. Ledman Victor R. Bieganek, DDS Peter M. Ullman, DDS Angela N. Ledman, DDS

MAC GROVELAND

COMO AVENUE

Family Dentistry

Family Dentistry Implants | Cosmetic

Richard C. Ehrmanntraut, DDS

William H. Harrison, DDS

91 Snelling Avenue, #110 651-646-3735

2282 Como Avenue 651-646-1123

Preferred provider for most insurance companies. Call or request your appointment online.

parkdental.com 12

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