October-November 2014

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ANNUAL MEETING–6:00 PM, THURSDAY, OCTOBER 30

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VOTE! ONLINE OR IN STORE BY 8:00 AM OCTOBER 30 | AT THE ANNUAL MEETING BY 6:30 PM

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Mississippi Market Member Newsletter

1979

October-November 2014 Vol. 39 No. 5

2015

35 years and growing strong!

In 1979 member-owners of the Merri-Grove Co-op were torn. Half wanted to expand into a larger store location and half were content in their tiny storefront at 1675 Selby Avenue. The membership decided to split, with the paid staff moving to become Mississippi Market Co-op in a new, larger (but still tiny) space on St. Clair Avenue, and the volunteers continuing their work at Merri-Grove Co-op.

Thirty five years later, Mississippi Market is still here with two beautiful stores and a delivery service—and a new store on the way! As we continue to grow, it is vital to not lose sight of our roots and the story of how Mississippi Market came to be. That’s why we worked with filmmakers (and member-owners) Sparky Stories to capture the history of Mississippi Market, as told by some of the member-owners

and staff who made it what it is today.

You’ll see the premiere of this short film at Mississippi Market’s annual meeting on Thursday, October 30 at the Minnesota History Center. But, this isn’t just a regular annual meeting—it’s an anniversary party!

First, we’ll gather together to hear reports from the Board of Directors and General Manager Gail Graham, welcome the newly elected Board members, and view Mississippi Market’s history video. Then, we’ll grab a drink, graze the hors d’oeuvres table, get to know fellow member-owners and partner organizations, explore the History Center exhibits…and maybe take some selfies in the photo booth.

Tickets are required for attending this event, so be sure to visit www.msmarket. coop or the customer service desk to reserve your seat.*

*Tickets must be reserved in advance for everyone. A $5 reservation per person is required. This will be reimbursed to you via a $5 Mississippi Market gift certificate receivable at the event. Cancellations must be received at least 48 hours before the event for a refund (This helps us plan for enough, but not too much, food). Please visit www.msmarket.coop or customer service desk to purchase your ticket.

MISSISSIPPI MARKET NATURAL FOODS CO-OP NOTICE OF ANNUAL MEETING Thursday, October 30 6:00-6:30 pm: Arrival and check-in (Last chance to vote!)

6:30-7:30 pm: Annual meeting program in the Auditorium 7:30-9:00 pm: PARTY! Minnesota History Center 345 W. Kellogg Blvd.

St. Paul

General Manager’s Report

• Investing in our West 7th and Selby stores to keep them fresh and inviting— $822,613 was spent on improvements including new bulk and grocery fixtures; updating our exterior signs at Selby; a back room addition to our West 7th store to better keep up with growing sales.

Fiscal year 2014 was another good Our success rests on our ability to year for our cooperative. Sales grew to deliver a great shopping experience. $26,989,967—up 9.1% over the previous Every year we conduct a random survey year. Our net operating income — of member-owners to better understand income derived from doing business with how we are doing and how we can members-owners and non-members, improve. I am very pleased that we have as well as patronage income received had a steady increase since 2010 in the from other co-ops, was $1,032,628. As percentage of member-owners who say a cooperative, we return profits generated the co-op meets their needs “very well” from doing business with our memberand are “extremely satisfied”. owners back to you, proportional to your As in past years, our produce shopping with us, and this year we are departments and the availability natural, doing a qualified patronage refund. We organic and local foods are two areas will distribute $170,028.73 in electronic where you ranked us especially high. vouchers to member-owners which can You also ranked us high on friendly, be spent at the register, and $602,829.12 courteous, knowledgeable staff. We fell in Class B stock will be allocated to short in our bulk department, although members’ accounts. The refund and longer term members tended to be more a letter explaining the details will be satisfied with this area of our store. distributed in October. Thanks to all of Price was an area of concern for many you for helping us have another of you. We continue to work to improve excellent year! this. Last year we launched our LIME Financial success is important program, to make co-op membership because we want our co-op to be here to more affordable for those on limited serve us for years to come—but financial incomes, and in the coming months we success alone is not sufficient. For us to will be launching our Everyday Essentials be truly successful we must also strive for program, to make sure we provide you with excellence in a number areas including: products you value at competitive prices.

• Offering our staff a competitive wage Finally, the survey showed that our and benefit plan—68% of our total membership believes that the top three employees and 100% of our eligible issues Mississippi Market should address full time employees are at or above in our community are: St. Paul’s living wage of $12.61 1) local, sustainable agriculture; • Supporting our local producers—last 2) nutrition education; and year we purchased $7,507,193 of product 3) local hunger problems. from vendors who were either local These responses will help guide us producers or MN-owned companies. in our charitable giving.

This was a 10.44% increase from the prior We really value the information these year and 44.69% of our total purchases. surveys provide and I appreciate your • Strengthening our communities— willingness to share your thoughts with $52,074 in donations went to us, so we can keep on making Mississippi help support local non-profits and Market better able to meet your needs, community organizations and a co-op that you can be proud of.

Another successful year: reaching beyond healthy—and healthful—profits!

Gail Graham, General Manager

...the survey showed that our membership believes that the top 3 issues Mississippi Market should address in our community are: 1) local, sustainable agriculture; 2) nutrition education; and 3) local hunger problems. These responses will help guide us in our charitable giving.

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Board of Directors Report

Giving thanks Tracy Sides, Board member

I am routinely impressed by the high level of respect, professionalism, authenticity, and skill that board members bring to the work of governing our food cooperative. Coupled with a staff that also embodies these qualities, it is no wonder that Mississippi Market thrives as an organization.

Expressions of gratitude abound as we continue to enjoy the local harvest and enter the season of Thanksgiving. I would like to extend a few special thanks and an invitation to a unique gratitude practice.

I am honored to be completing the first year of my first term on the Mississippi Market Board of Directors.

I am also very grateful. As I gave of my time and experience this past year, so too did I receive. I am routinely impressed by the high level of respect, professionalism, authenticity, and skill that board members bring to the work of governing our food cooperative.

Coupled with a staff that also embodies these qualities, it is no wonder that Mississippi Market thrives as an organization. As a board member,

I am always learning from fellow board members, management, staff, member-owners, and occasionally through supported training opportunities. I am grateful for the opportunity to serve our co-op.

I would also like to thank all of the board candidates for their interest in running for one of the three open seats that will be filled with this year’s board election. In our busy lives, making a consistent monthly commitment to an organization takes serious consideration and dedication.

We have a very strong and talented slate of candidates. I encourage you to take a few moments to read about this year’s candidates and cast your vote.

This is a simple way, beyond shopping, to contribute to the life of your co-op.

Consider trying a unique form of gratitude practice: mindful eating.

This can be as simple as marking 5 to 10 minutes of a meal to silence (yes, you can do this with others!) during which you allow your senses to really focus on the food you are consuming—pay attention and take it all in: the sight, the sound, the temperature, the texture, the flavors, the feel of swallowing the food. This is a wonderful way to bring into our body the values we may “think” about in our minds.

Being more present to our food naturally fosters a feeling of gratitude for the many factors that brought it to us.

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Board of Directors Election 2014 Your vote is your voice!

Many companies are run with the goal of earning money for their shareholders, with the shareholders that have the most money invested getting the most votes on how the company is run.

A cooperative is different. At a co-op, each member-owner gets 1 vote for the board of directors, whether he or she just joined the co-op on a payment plan or has invested $1,000. It is this democratic process that makes our co-op different from so many big businesses. No matter how much you shop at Mississippi Market, a little or daily, if you are a memberowner, you get a vote. Please use that vote. We’re listening! *This year’s election includes the opportunity to vote for 1) donation recipients, 2) a proposed change to the articles of incorporation, and 3) the board of directors. Please see pages 4-8 in this newsletter to learn more, or view the same information online to inform your decisions.

Our co-op’s strategic priorities: • Achieving operational excellence • Becoming the most trusted advisor • Delivering exceptional customer service • Fostering growth in the local food economy • Supporting and developing an engaged workforce Please cast your vote in one of these three ways: • Online at https://www.directvote.net/MMNFC by 8:00 am on October 30 • I n either store’s seating area by 8:00 am on October 30 • At the Annual Meeting—final ballots accepted 6:00-6:30 pm 4

If you have any technical difficulty with online voting, please call 952-974-2339 for assistance.

Questions for the candidates When submitting their application for the co-op’s board of directors, the candidates were asked to address six points: 1 Why are you interested in running for this particular board?

2 What challenges will the co-op face in the future? How could the co-op overcome those challenges?

3 What is your vision for Mississippi Market’s future growth?

4 Choosing one of our Strategic

Priorities, describe how our board could help drive that priority.

5 Describe any professional or volunteer experience you’ve had that would provide insight of skills on the board, including having served on a board or governing committee.

Due to space limitation, candidate responses have been edited down.

To read their answers in full, visit www.msmarket.coop. Full candidate responses are also available for review when using our on-line voting system https://www.directvote.net/ MMNFC

Board asks for changes to our Articles of Incorporation Every business needs to lay out some governing rules for managing business, even cooperatives. In reviewing our articles of incorporation, our board determined that we need to increase the amount of stock that can be authorized to ensure adequate capitalization. Our Articles of Incorporation lay out these rules, and any changes to them require the approval of our member-owners.

SECTION V of our Articles of Incorporation specifies the amount of stock the co-op may issue. Our board is asking the member-owners to approve a change to the Articles increasing the authorized stock. Below is a table that shows how the number of authorized shares and total dollar value of authorized shares will change if approved. The par value

of each share of stock would remain the same.

ARTICLE V CAPITAL “The amount of authorized capital stock of the cooperative shall be thirty-six million dollars ($36,000,000) and shall be divided into three classes of stock. Class A shall consist of five hundred thousand (500,000) shares of voting stock with a par value of six dollars ($6.00) per share for a total of $3,000,000. Class B shall consist of five million (5,000,000) shares of non-voting stock with a par value of six dollars ($6.00) per share for a total of $30,000,000. Class C stock shall consist of six thousand (6,000) shares with a par value of five hundred dollars ($500.00) per share for a total of $3,000,000.”

PRESENTLY AUTHORIZED

RECOMMENDED CHANGE

Number of Shares Dollar Value

Number of Shares Dollar Value

Class A Stock

500,000

$3,000,000

NO CHANGE

Class B Stock

500,000

$3,000,000

5,000,000

Class C Stock

2,000

$1,000,000

6,000

Total Stock Authorized

$7,000,000

$30,000,000 $3,000,000 $36,000,000

Megan McGuire

1

Mississippi Market brings together my three greatest passions—food, health, and community. I would like to contribute to the co-op’s continued growth and development as a leader in these fields. I bring a diverse range of experiences and skills ranging from working on local organic farms to managing a local unit of government.

I am interested in serving on this board because I would like to offer my skills and passion in advancing our community’s values.

2

There are new challenges to organic standards from the industrial food complex and corporate interests. The co-op will continue to face competition from brands and labels that pretend to support our values but do not. The co-op can overcome these challenges by embodying its priority to be the most trusted advisor. As an organization that operates in the best interest of its members, we can provide information and advice that can be trusted to be honest and well-researched rather than profit-driven. The co-op can help members navigate a confusing food market by providing classes, information, and other outreach. We can conduct research into food and farming practices to make wise purchasing decisions that our members can trust.

3

My vision for Mississippi Market is to grow our reach both geographically in the city and seasonally in the farm field. With the new store in progress, our services will reach an even greater range of urban residents. Spread out across St. Paul, Mississippi Market is poised to lead the local healthy food movement. We will reach a substantial

new area of our community where there is incredible opportunity to embody our values of equality, openness, and social responsibility. In addition, the co-op can expand its offerings of local food throughout the year by promoting season extension practices that will bring fresh fruits and vegetables to members throughout the year. In Minnesota, the short growing season presents a significant challenge for the local food economy. Mississippi Market can be a leader in supporting innovative growing practices that bring fresh foods to members year round.

4

The strategic priority that most inspires me is “Foster growth in the local food economy.” There are many local food niches that have yet to be filled, especially in terms of local, organic food available year-round in Minnesota. The co-op can grow the local food economy by partnering with farms that use season extension to preserve or grow food in the winter.

We can also promote local endeavors to grow more food in the city, produce more types of food locally, and help more people enter the local food system.

There are many organizations working toward these goals, and Mississippi Market can provide support in many ways to advance these efforts. While the Twin Cities has a vibrant local food economy, I envision an even more rich, diverse, and thriving food system.

More members of our community can be brought into the local food system; more land can be used for sustainable farming; and more small businesses can develop to produce local food products.

The possibility are endless and the rewards are delicious!

5

I have a range of experience to bring to the board from digging in the dirt to balancing annual budgets.

I have worked at two local, organic farms—Hoch Orchard and Gardens and Garden Farme CSA. From picking apples

to spinning lettuce to squishing potato beetles, I have literally dug in to the local food economy and have the local farmer perspective. Later, as the manager of a local watershed joint powers board, I balanced annual budgets, oversaw staff, and developed civic engagement projects to meet our board’s strategic goals. I served a term on North Country Co-op, during which I was immersed in board governance, consensus decision-making, and financial challenges.

Timothy Weber

1

Mississippi Market has a history of being the type of organization that provides a positive social and economic impact on the community it serves.

I would like to invest my time with such an organization for my social conscience and also the life experience gained.

2

Competitive pressures from big box food retailers, coupled with rising costs for healthful food and the perception of affordability of processed/ manufactured food products.

3

Scalability of the current model to include the possibility of additional locations and increased traffic in existing locations. Expansion of class platform offered at co-op locations to increase awareness of the co-op model and application of the products offered, highlighting their unique nature and value.

4

Operational Excellence through operational organization, resource optimization, expense management, investment of discretionary human/ financial resources into community —continued on page 6 5

activities and services.

Japan America Society of Phoenix—organize community events to generate interest and participation in Japanese cultural activities. KAET-TV Phoenix PBS— participate in member fund drives to solicit donations for local public broadcasting operations. KLVX-TV Las Vegas PBS—provide community education through facility tours to demonstrate value and highlight member return on investment.

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Mia Taney (incumbent)

1

It is an honor and privilege to have served on the Mississippi Market Board for the past 3 years.

I take great pride and responsibility in representing our member-owners.

My skills and talents add value to the work of the board. I am eager to continue my service to co-op members for another 3 year term as we build and grow into our 3rd store.

2

One key challenge for Mississippi Market (and all co-op grocers) is rapidly increasing competition in the organic and natural food sector.

Walmart, Target, Cub and the like are all attempting to secure market presence and big profits in what is seen by some as a “trendy niche”. Co-ops, on the other hand, are grounded in shared values and ethical business practices.

For Mississippi Market to continue to thrive we must break through the noise and green washing. We must ensure competitive differentiation by making high-quality, sustainable food accessible to everyone in the community and continue to be an honest, valuesbased business. This is no small feat!

6

Living the co-op values, cultivating trust in our community and delivering on a solid strategic plan will drive short- and long-term success.

In my mind, growth for Mississippi Market is broad and needs to manifest in a variety of ways. Our biggest and most immediate growth initiative is building and opening a third store on East 7th Street. This is a wonderful opportunity to bring co-op values to more people and to grow our robust, sustainable local food economy. I am excited for our new store and proud of all the work that has happened to bring this vision to reality. In addition to building new stores my vision for growth includes engaging new members and further engaging existing members in ways that strengthen our communities and local food system. Food is common bond and co-ops have the responsibility and opportunity to use food for positive, innovative change.

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4

I believe that all our strategic priorities are vital and work in concert with one another. The one I will focus on is “Be the most trusted advisor”. Our co-op values of leadership and integrity align well with this strategic priority. In a time of food recalls, labor abuses, environmental destruction and plentiful misinformation about the food we eat, the co-op is a beacon of trust and ethics.

Leadership is about improving customers’ lives through innovative and socially responsible work that drives food system progress. Integrity highlights honesty, respect, transparency and accountability to all stakeholders.

We build trust by nurturing relationships, leading by example and delivering on results. For Mississippi Market to be the trusted advisor the board must demonstrate leadership and integrity through our actions.

The board leads this priority by

listening to members, staying visible and leading by example.

• Shop at the co-op and be present in the community.

• Engage members in discussions and activities that inform and empower action and positive change.

• Be the face of the co-op by representing and promoting Mississippi Market in every forum possible.

• Ensure honest communication, clear strategic direction and operational transparency

5

My professional background is rooted in strategic planning and process improvement. In my work as a strategic planner I lead visioning, strategy development and implementation planning efforts with diverse leadership teams. I am especially passionate about implementation planning (translating strategy into tangible actions and results). In my work as a process improvement consultant and coach I help people identify and implement improvements that lead to greater value for customers and employees. Whether in strategy or process improvement, I love helping teams and leaders not only define their vision for the future, but also figure out how to achieve it.

I have a master’s degree from St. Catherine’s University in Organizational Leadership and Strategic Management. Not only did this degree offer an excellent learning lab for business skills, it also provided a great place to explore my passion for sustainable food and ethical eating.

In fact, my graduate thesis focused on strategic planning best practices for small sustainable food business and won an award for outstanding graduate research.

I serve on the Alumni Board of Directors for Metropolitan State University. I am also adjunct faculty at Metro State in the Professional Communication program, specializing

in managerial and organizational communication.

I believe that my professional and educational experience, coupled with my passion for sustainability, co-op board service and an on-going desire to learn and grow, make me an excellent candidate for a second term on the board.

Yvette Flores

1

I want to be a part of the Board of Directors because I love Mississippi Market. The staff have always been wonderful, the food options are great and the energy that Mississippi Market generates is always positive. I want to help and ensure that as we grow and expand we continue to bring that energy to new communities by ensuring exceptional customer service that will drive client engagement.

2

The challenges I see are ensuring steady membership growth (revenue generation) as we work to expand to a new location. Teaching and educating a new community on the benefits of having a co-op in the neighborhood while diligently working toward inclusion so that all in our community have access to fresh, local, sustainable, quality foods.

3

Our future growth is dependent on three things—passion, innovation and action. We need to maintain a passionate community for local, sustainable food. We do this by finding new ways to share our knowledge within our communities and expanding into new communities. Fearlessly

working in accordance to the values that drive Mississippi Market.

4

Be the most trusted advisor. I see the Board of Directors having the most impact in this area by ensuring that the co-op remains true to its members. Providing accurate and truthful information on the product and vendors we bring into our store.

This is how we ensure trust and build the relationship within our community.

5

My experience leading teams and providing outstanding customer service would benefit Mississippi Market. My love of learning has also led me to work on my Master’s Degree at the College of Saint Catherine.

I have completed one year of the Master of Organizational Leadership Program (MAOL) with a concentration in Dispute Resolution. I have yet to complete the program but the learning thus far can be applied and used to benefit Mississippi Market.

Sara Kujawski (incumbent)

1

As a current board member, I have been able to contribute to the success of the board for the past three years. I strongly support the Values, Ends, and Strategic Priorities of Mississippi Market. It’s been an honor working on the board of directors. I would love to serve another term.

2

Mississippi Market (along with all co-ops) faces the competition of national grocery and other niche stores. The Market can overcome this challenge by continuing to be the most trusted advisor on natural foods

and continuing to listen to member input. In addition, collaborating with community members and community organizations will help MM sustain our business growth. Our values set us apart from other groceries. I believe fostering our values including social responsibility, honesty, openness and equity allow us to remain competitive in the marketplace.

3

I fully support the opening of the third store on the East side of St. Paul. My vision is for that store to be as successful as our existing stores. In addition, I’d like to see our membership grow and for the board to continue to analyze opportunities for future growth including enhancing existing stores and offerings, new stores, and/or other ventures.

4

I fully support the opening of the 3rd store on the East side of St. Paul. My vision is for that store to be as successful as our existing stores. In addition, I’d like to see our membership grow and for the board to continue to analyze opportunities for future growth including enhancing existing stores and offerings, new stores, and/or other ventures.

5

My most relevant experience is my membership on the board of directors of Mississippi Market for the last 3 years. I have chaired the governance committee of the board for the last 2 years. In addition to this, I have over 15 years of Human Resources Management experience in both the public and private sector, where I’ve focused on employee engagement, staffing/talent management, organization development, diversity and policy development.

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Building community: help us decide where to grant our money—vote!

Each profitable year Mississippi Market distributes patronage refunds to memberowners in October (that’s your share of the co-op’s profits). We try our best get this money to member-owners by mail and by reminders at the register, but there are always some unclaimed refunds. After a few years, that amount grows to be an excellent opportunity for our donation program. So we invite you to help us share this part of the co-op’s profits with organizations that are helping to create positive change in our community.

Vote for your favorite organization when you vote for the board of directors.

We’ll announce the awards at the Annual Meeting and distribute the $30,088.49 available to all three of the organizations, in proportion to the votes they receive. Attend our annual meeting on October 30 to meet the people behind these great organizations!

Please cast your vote in one of these three ways: • Online at https://www.directvote.net/MMNFC by 8:00 am on October 30 • I n either store’s seating area by 8 am on October 30 • At the Annual Meeting—final ballots accepted 6:00-6:30 pm

Frogtown Farm Frogtown Farm is the vision of longtime Frogtown residents. For several years, Frogtown Farm has worked in concert with members of the community, The Trust for Public Land, the City of St. Paul and the Wilder Foundation to acquire a 12.7-acre parcel of land for a public park, of which 5.5 acres will be developed as an urban farm. Throughout the past year, Frogtown residents have played a central role in designing the future farm, which will be developed in phases over the next few years and will continue to engage, involve, and be shaped by community members at each step of the way.

Frogtown Farm will be a hub for a healthy food system that fills gaps in food production, storage, manufacturing, and distribution. With spokes that reach beyond its acreage and the Frogtown neighborhood, Frogtown Farm will be recognized as a destination for those seeking learning, innovation, reflection, celebration, and authentic community. Rooted in values of social equity, justice, and inter-connectedness, this urban farm on the hill will serve as a model for multi-cultural community and a catalyst for economic development, wealth creation, community pride, and sustainability. More information is available at frogtownfarm.org.

Hmong American Farmers Association The Hmong American Farmers Association (HAFA) is a membership based, social justice minded nonprofit organization that works with Hmong American farmers in the Twin Cities and the surrounding metropolitan area. The mission of the organization is to advance the economic, social and cultural prosperity of these farmers and their families. Many Hmong farmers face numerous obstacles to farming including lack of access to land, capital, training and alternative markets besides the farmers’ markets. Through cooperative farming, education and advocacy, HAFA works with Hmong farmers to create a path to wealth creation, not just income generation.

HAFA was started by and is led by Hmong American farmers and uses an organizing approach to do its work. More information at hmongfarmers.com.

Midwest Food Connection Midwest Food Connection empowers elementary school children to make healthy and responsible food choices. Midwest Food Connection (MFC) sends educators into elementary school classrooms to educate children about natural foods, local sustainable farming, and the cultural origins of our food. This organization was founded by and is still primarily funded by Twin Cities food co-ops, including Mississippi Market.

More information at midwestfoodconnection.org 8

Want your locally-raised chicken to eat non-GMO feed?

Help Kadejan build a non-GMO feed mill for their chickens

The Kadejan vision

Photo courtesy of Kadejan Inc.

GMOs in our food system: Alfalfa (first planting 2011) Canola (approx. 90% of U.S. crop) Corn (approx. 88% of U.S. crop in 2011) Cotton (approx. 90% of U.S. crop in 2011) Papaya (most of Hawaiian crop; approximately 988 acres) Soy (approx. 94% of U.S. crop in 2011) Sugar Beets (approx. 95% of U.S. crop in 2010) Zucchini and Yellow Summer Squash (approx. 25,000 acres)

At Kadejan Inc. they believe in challenging the food system—and themselves. They want to continue to provide a higher quality chicken, and their next step toward accomplishing this vision is their own feed mill, which will enable them to supply their chickens with locally grown, non-GMO grains. A feed mill is a big undertaking for Kadejan—the USDA considers theirs a very, very small poultry plant. But, size has never deterred them from raising and processing chicken “the right way”. They have always done this by “being honest, simple and upright as we provide quality chicken”. However, Kadejan cannot fulfill their vision alone. So, they are reaching out to our numerous loyal customers, and supporters of the non-GMO movement, to join them in making a difference in our food system, one chicken at a time.

Why a feed mill?

The first step Kadejan took in sourcing non-GMO feed was to talk to their current feed supplier and others in the area to simply buy non-GMO grains off of the open market. This option seemed very promising at first. However, trying to work with large local feed companies was surprisingly difficult, mostly due to the small volume of feed they use. The suppliers would need to store Kadejan’s grain in dedicated separate bins and prevent cross contamination of product. All of this comes at an additional cost—for Kadejan and for their customers.

It became quite clear that the most viable and transparent way for them to go non-GMO was to build their own mill.

GMOs *Statistics cited in this article provided to Mississippi Market by Kadejan Inc.

The use of recombinant DNA (rDNA) or genetically modified organisms (GMOs) in our food is a heavily debated topic. GMOs

were introduced into the American food system in the 90’s with the FDA approval of rennet for making cheese. Later they casually appeared on produce department shelves, branded as Flavor Start tomatoes in 1983 (now off the market). Since the discovery of the ability to splice and combine different DNA from different species to make an unnatural engineered product, GMOs have spread widely into our food system. Many people are uncomfortable with the potential dangers GMOs pose to all facets of the food system and, ultimately, the planet. Mississippi Market seeks to limit the presence of GMO’s in products we sell while lobbying for labeling requirements and educating customers so they can make informed choices.

Want to help Kadejan achieve their goal of a non-GMO feed mill for their chickens? Donate your reusable bag credit or round up at our registers in October to contribute to their project.

About Kadejan Pete Thorfinnson started Kadejan Inc. in 1989, with the simple vision and goal of providing for his family. Today, Kadejan delivers fresh chicken products twice a week to some of the finest restaurants, delis and grocery stores in Minnesota and Wisconsin.

Their chickens are cut, skinned, deboned, trayed and packaged with the skilled help of about 30 trained and valued employees.

You can find more about Kadejan Inc. by visiting www.kadejan.com Find these organizations online for more Information on GMOs: • Non-GMO-Project • The Organic & Non-GMO Report • GMO Inside • Organic Consumers Association 9

Abundance!

Abundance!

Mississippi Market Made!

Try Our appetizers, side dishes and desserts help take something off your plate, without taking something off of your guests’. You can even order ahead of time and have it ready to pick up at your convenience. Not sure what to serve the lone omnivore or vegetarian at the table?

Pick up a traditional or vegan dinner plate for them. Voilà! Everyone’s happy! Stop by our deli counter to find out how we can simplify your Thanksgiving.

Appetizers to kick start your celebration • Gorgonzola cheese balls • Wild mushroom & spinach turnovers • Butternut squash & blue cheese puff pastry • Olive variety packs • Seasonal cheeses

Side dishes to ease your mind From soups to salads to classic vegetable side dishes, we aim to offer the best tasting, highest quality Thanksgiving fare 10

so that you’d be proud to pass it off as your own (go ahead, we don’t mind).

• Saged pesto pumpkin soup with Gruyere • Creamy cashew mushroom soup (vegan) • Turkey wild rice soup • Cranberry, walnut & blue cheese dinner salad • Mixed berry, pecan & goat cheese dinner salad • Roasted squash & red onion salad • Mushroom walnut loaf • Butternut squash lasagna • Traditional stuffing

Thanksgiving turkeys— locally raised and free-range This year, we will have three varieties of free-range, all-natural, locally raised turkey. Kadejan provides our fresh turkeys and Schultz provides our organic birds which are only available frozen. We’ll also have turkeys from Ferndale Farm this year, available frozen. All varieties will be available in a wide selection of sizes as “first-come, first-serve” in both of our stores. Look for signs posted daily as to estimated delivery times and size options. We will also be taking pre-orders for Kadejan and Schultz turkeys. If you are interested in this option, please fill out an order form at our customer service desks or in our meat departments. Pre-orders can be made for Thanksgiving turkeys from November 1-21. Visit our website for roasting tips and temperatures.

If you’re looking for something beyond turkey for your Thanksgiving spread, we’ll also have ducklings, hams, roasts and more.

• Cranberry sauce • Wild and crazy rice • Maple glazed yams • Roasted Brussels sprouts with pecans • Green beans amandine • Classic mashed potatoes • Vegan mashed potatoes • Poultry gravy • Mushroom gravy (vegan)

Pies for a picture perfect finish Our bakers make our crusts by hand and use the finest ingredients to create pies that would make your grandmother proud.

• Apple pie • Pecan pie • Pumpkin pie • Gluten free pumpkin pie • Vegan pumpkin pie • Pumpkin cheese cake

Start cooking!

The day before…

The day of…

The day after…

Wild rice apple salad

Maple roasted sweet potatoes

Roast turkey hash

Ingredients 1 c. locally grown wild rice 2 c. water ½ tsp. sea salt ¼ c. peeled locally grown apples ¼ c. dried apricots, diced ¼ c. golden raisins ½ c. toasted pecans or walnuts, chopped ¼ c. scallions, finely sliced crosswise ¼ c. Italian flat leaf parsley ½ c. locally made blue cheese 3 Tbsp. balsamic vinegar 1/3 c. extra-virgin olive oil 1 tsp. sugar or maple syrup ½ tsp. sea salt ½ tsp. freshly ground black pepper

Ingredients 3-4 sweet potatoes, cut into wedges 3 Tbsp butter 3 Tbsp maple syrup Pecans (optional)

Ingredients 2 Tbsp. vegetable oil 1 ½ cups diced roast turkey 1 cup diced onion 1 cup diced red pepper 1 cup diced boiled or roasted potatoes 1 cup diced cooked butternut squash 1 tsp. dried sage 1 tsp. garlic powder Pinch cayenne pepper 2 Tbsp water Salt & pepper to taste

Preparation Bring rice, water, and salt to boil. Cover and simmer for 45 minutes. (If you are cooking hand-harvested rice, it will take a shorter time than this; do not overcook.)

When rice is cooked to your taste, drain it.

Cool slightly, then add apples, apricots, raisins, pecans, scallions, parsley and cheese. Using your hands so delicate cheese does not become creamed, gently toss.

Whisk together remaining vinaigrette ingredients and pour over salad. Gently toss. Let sit, refrigerated until your Thanksgiving meal time.

These roasted sweet potatoes can be cooked in an electric skillet or an oven (if using oven, use center rack.)

Preparation Preheat to 500° and melt 3 tbsp of butter in pan or skillet, then put wedges of sweet potatoes in the butter, and turn them until they’re well coated. Continue roasting (if using oven) or turning (if using skillet) for about 15 minutes. Then add 3 tbsp of maple syrup to pan or skillet, toss potatoes to coat with the syrup, and cook for another 15 minutes. Test for doneness with a sharp knife. If they’ve cooked through thoroughly, remove ASAP so they don’t stick to the pan or skillet.

Cooking Tip: add pecans to the pan during the last few minutes for a delicious, nutty treat. Serve warm.

Preparation In a large skillet, heat oil over mediumhigh heat. Sauté the onions and peppers for 6-8 minutes until they begin to soften.

Add the spices and sauté for another minute. Add the potatoes, squash, and turkey. Adjust the heat under the skillet to very hot. Slightly mash the mixture in the skillet and let it brown for several minutes before stirring. Slightly mash the mixture again, and let sit for another few minutes to continue browning thoroughly. Add the water and scrape the brown bits from the bottom of the pan. Cook another minute until the water is absorbed. Add salt and pepper to taste.

Recipe courtesy of strongertogether.coop.

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C A R N I V A L

O F

C L A S S E S

October-November 2014 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.

Gluten Free Sandwich Smorgasbord (DT) If you’ve been missing sandwiches because of the lack of interesting, fresh gluten free breads, this is the class for you. We’ll make home-baked sourdough, pumpernickel and focaccia breads, and a table full of toppings to create the sandwich of your dreams. This class is gluten free. Price includes full meal for all participants.

Tuesday, October 7 - West 7th store 6:00-8:30 pm $44/$39 members Susan Patterson

Foods to Build Happy, Focused Kids (L) Are your children picky eaters? Junk-food lovers? Pop drinkers? Not hungry at meal times, but snack all day? Are mood swings a problem? Replace fast food and processed foods with simple, nutritious food to curb sugar cravings, balance moods, increase energy and focus for school while preventing weight gain.

Thursday, October 9 - West 7th store 6:30-8:30 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

Natural Gastrointestinal Health (L) Do you suffer from gas, bloating or other abdominal concerns? What are food intolerances? What does “leaky gut” mean? Come learn all about the gastrointestinal system and how to eat to improve your gut function.

Saturday, October 11 - West 7th store 10:00-11:00 am $15/$10 members Sara Jean Barrett, N.D.

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Knife Skills & Soup Making (H) Learn how to keep any knife very sharp, try out inexpensive carbon-steel traditional Japanese knives, learn to easily cut and slice your cooked poultry before the big midwinter feasts, and apply your newly learned skills to soup-making.

You’ll learn how to build your soups by the layer, make one in class to enjoy, and bring home a wide variety of veggies for making your next soup. Bring an apron, an appetite, your kitchen prep knife, and a couple of fridge storage containers.

Sunday, October 12 - West 7th store 1:00-4:00 pm $25/$23 members Jan Grover

After School Snacks for All! (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. Try delicious and nutritionally amazing ingredients and leave with recipes for 10 snacks plus options for more. This class is gluten free. Price includes full meal.

Tuesday, October 14 - West 7th store 6:00-8:30 pm $44/$39 members Susan Patterson

Crazy for Coconuts (DT) The humble coconut is an extremely versatile ingredient. It can be used in both sweet and savory applications, from coconut water and milk to flaked coconut and coconut oil. We’ll make a refreshing smoothie using coconut water, use coconut milk in an easy Asian curry, make delicious roasted sweet potatoes using coconut oil, and sample toasted coconut waffles. We’ll also talk about other ways to incorporate coconut into your cooking.

Wednesday, October 15 - West 7th store 6:00-8:00 pm $28/$22 members Instructors from Urban Relish

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

Making Probiotic Foods (H) Consuming probiotic foods, like fermented sauerkraut, yogurt, and kombucha have multiple health benefits, including improving digestion, detoxification, immunity, and mood.

Fermentation is also a fun and delicious way to preserve the bounty of your backyard garden or CSA share. Learn how to make your own probiotic foods in this hands-on class.

Thursday, October 16 - West 7th store 6:00-7:30 pm $18/$14 members Jesse Haas, B.S., CHHC

Ayurveda Fall Rejuvenation (DT) Ayurveda principals include seasonal cleanses to prepare our bodies for the next season. In this class, we will explore Ayurveda principals and make a delicious batch of kitchari, supportive detox soup, along with an Ayurveda tea. Full instructions will be provided for the Fall Rejuvenation cleanse.

Saturday, October 18 - West 7th store 10:00 am-12:00 pm $32/$28 members Nora Beckjord

How to Embrace the Cold Season (DT) Living and eating in harmony with nature is an important part of everyone’s daily health care. As each season approaches, we need to know which changes to make in our natural food selections and lifestyle choices in order to best adapt to the season. In this class you will learn the foods and cooking methods to prepare us for the cold and long Minnesota winter season and that support our lungs, large intestines, kidney and bladder energy. Vegan, Gluten Free, Macrobiotic Tuesday, October 21 - West 7th store 6:00-8:00 pm $30/$26 members Gabriele Kushi, BFA, MEA, CHC, AADP

Food for Thought: Eating to Balance Blood Sugar (L) Learn about the impact of eating habits and food choices on blood sugar and health. From shakiness and headaches to diabetes and even Alzheimer’s disease, blood sugar instability can hurt us and damage our bodies, our relationships, and our lives. Different concepts regarding food will be presented and ways to eat to balance blood sugar, reduce inflammation and manage stress will be introduced.

Thursday, October 23 - West 7th store 6:00-8:00 pm $20/$15 members Martha DeSante, DC, CYT

Bento: The Japanese Lunch Box (DT) Bento or Obento is a Japanese lunch box with rice and a combination of protein and fresh vegetables. Learn the tricks and practice making rice balls to create your own bento box! Bring your own cooking scissors to cut Nori for your rice balls and bento box to be creative!

Includes full meal. This class contains seaweed, soy, and sesame ingredients.

Saturday, October 25 - West 7th store 2:00- 4:00 pm $35/$30 members Kimiko Molasky

Real Stir-Frying (H) Want to engage your family in cooking and eating a wider range of vegetables?

Traditional stir-frying is the answer!

There’s no better method for preserving the brightness, crispness, and flavor of produce than stir-frying it over high heat. This is full-bore, crank-up-thevolume, stir-frying. Bring an apron, appetite, and leftover container. This class contains soy sauce (containing wheat) and meat ingredients. Children ages 6+ are welcome as participants.

Sunday, October 26 - West 7th store 1:00-4:00 pm $27/$25 members Jan Grover

Brew Your Own Kombucha (DT) 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.

Saturday, November 1 - West 7th store 1:00-2:30 pm $35/$30 members Bryan Deane Bertsch, Deane’s Kombucha

Back Care Basics (L) Whether you currently live with back pain or want to learn how to prevent it, this workshop is for you. Topics will include specific movements of the spine, developing postural support muscles, how sitting impacts the back, what lifestyle choices can help or hurt your back and what modalities are available to help prevent and relieve back pain.

Come ready to experiment with postural exercises to see what works for you to develop a home based self-care practice.

Thursday, November 6 - West 7th store 6:00-8:00 pm $20/$15 members Martha DeSante, DC, CYT

How to Eat for Heart Health (L) Let’s debunk the cholesterol myths and talk about how to really eat for heart health. We will discuss how dietary cholesterol got such a bad reputation and what the real culprits are when it comes to heart disease. You will learn how to eat for heart heath and foods/nutrients that can improve your cholesterol panel.

of biscuits, with plenty for tasting, then make dry mix to take home.

This class is intended for kids ages 4-8.

Wednesday, November 19 - West 7th store 5:00-6:00 pm $15/$12 members Kenzie Tenter-Fox

Sole to Soul: Anatomy, Movement, and Self-Care (L) You will learn step-by-step skills to lovingly care for your body and prevent injuries from the ground up. Focusing on our physical and energetic connection to “grounded-ness”, we will explore the anatomy and movement of the feet and ankles, as well as stretches, exercises and self-care to connect with this hard working part of our bodies. Come with clean socks/feet as we will be spending time doing some self-massage.

Thursday, November 20 - West 7th store 6:00-8:00 pm $20/$15 members Martha DeSante, DC, CYT

Mizutaki: Japan’s Favorite Winter Family Dish (DT) Mizutaki, a type of Japanese hot pot, is a perfect, fun and tasty winter dish to keep you warm. Learn to prepare this traditional dish of vegetables and meat, and share with the class! Includes fish, seafood, and soy ingredients.

Saturday, November 8 - West 7th store 10:00-11:00 am $15/$10 members Sara Jean Barrett, N.D.

Saturday, November 22 - West 7th store 2:00-4:00 pm $35/$30 members Kimiko Molasky

Gluten Free Pie Workshop (H) Pies from scratch—lattice, cornmeal, and cookie crusts with fruity, nutty and creamy filling; you’ll make mini pies to learn how to DIY. This is a hands-on class, so bring your apron, your appetite and your sense of adventure!

Create Your Own Marmalade—the Adult Jam! (H) Traditional marmalades are multi-day affairs, but Jan’s method produces beautiful marmalades in an afternoon session. Class fee includes two 1/4-pint jars and the makings of an orangelemon marmalade; if you want to play with other citrus, buy additional fruit/ canning jars to create your own personal marmalade in class. Marmalades are perfect holiday gifts, but they need three weeks to mellow before eating, so now’s the time to start jamming!

Sunday, November 9 - West 7th store 1:00-3:30 pm $44/$39 members Susan Patterson

Kids Class: Thanksgiving Biscuits (ages 4-8) (H) Everyone can take part in creating a Thanksgiving feast, and now kids can be in charge of making the biscuits!

We will learn to make different types

Sunday, November 23 - West 7th store 1:00-5:00 pm $33/$31 members Jan Grover

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News and Announcements Both stores are now open until 9:30 pm Thanksgiving hours 7:30 am - 2:30 pm

Give to the Max Day November 13 For Midwest Food Connection Sponsoring co-ops (including us!) are offering a match of up to $5,000 for donations received November 13! You’ll also have the opportunity to donate to Midwest Food Connection throughout November when you shop with your reusable bag and choose to donate your bag credit. Rounding up your purchase to the nearest dollar is also always an option!

East 7th Street store update We have seen steady progress towards our goal of bringing great food and cooperative values to St. Paul’s East Side. We’ve continued to work with the city’s Zoning, Planning & Historic Preservation Commissions to finalize the exterior plans for our third store. By the time you read this, we will have gone before the Heritage Preservation Commission, and hopefully obtained final approval for the project.

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We are working with our future neighbor, Dominium, to finalize the details on the land use in our shared parking lot, and hope to close on the property in late September.

As we go to press, we are working out the details of applying for the New Market Tax Credit as a part of our financing package.

We plan to break ground in early October, and open our doors in late August 2015, just in time for the tail end of local sweet corn. Don’t miss the Annual Meeting on October 30, where you’ll hear more about the project! For the most up to date news on our East Seventh project, please visit www.msmarket.coop.

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 November 30, 2014. Not applicable to special orders or gift card purchases.

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 November 30, 2014. 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: October 8 November 12

612 Selby Ave Tuesday-Friday 7-3 Saturday Sunday 8-3 Closed Monday

quality baked goods made in house with local ingredients and Serving Intelligentsia Coffee

Stop in for Autumn Favorites

Pumpkin Bars Black Bean Cumin Bread Wild Rice Bread

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 Nabeel Ahmed Julia Burgess Sara Kujawski Aleksey Kulichenko 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, October 28, 6:30 pm Selby Community Room • Tuesday, November 25, 6:30 pm Selby Community Room.

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

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General Manager Gail Graham Editor Kari Binning Assistant Editor Liz McMann Newsletter Design Triangle Park Creative Printing Greenhaven Printing

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

651.587.8859 This fall Gestalt Work is offering an intensive group seminar, 651.587.8859 gestaltwork28@gmail.com “Loss, Grief, Mourning and Regret”. Phone or email for more details. gestaltwork28@gmail.com www.gestaltwork.org

www.gestaltwork.org

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