December 2015 - January 2016

Market Medley Mississippi Market Member Newsletter December 2015-January 2016 Vol. 40 No. 6

Mississippi Market is excited to offer more deals than ever

Plus, we have also widened our selection of items that are

before. In addition to our regular Co+op Deals for everyone and our

available at an everyday low price through our new Co+op Basics

Owner Deals, which give additional savings to our member-owners,

program. Learn more about these ways to save on pages 6–7.

we now have regular Fresh Deals. Our Fresh Deals rotate each week and offer great savings on produce, meat, cheese, and deli items.

General Manager’s Report

Fixing Our Food System Means Developing a Vibrant Local Food Economy Gail Graham, general manager

At our annual meeting, held at the Minnesota History Center, we had the good fortune to hear Pakou Hang, executive director of Hmong American Farmers Association (HAFA), share her passion for food and justice. In addition, we had access to the “We are Hmong Minnesota” exhibit, which marks the 40th anniversary of the Hmong migration to Minnesota. It was a good, fun, and thought-provoking event.

Hang’s talk had me thinking about the role immigrants have played in our country—and in agriculture. For generations, immigrant farm workers have been key to making the U.S. food system work. Although our system relies on their labor to put food on our tables, the workers themselves often lack basic rights and continue to face exploitation. A recent National Agricultural Workers Survey states that 78 percent of farm workers are foreign born, and it is estimated that nearly half of migrant farmworkers have no legal status in the United States.

Pakou Hang, executive director of Hmong American Farmers Association (HAFA)

Yet, many farm workers arrive with solid agricultural skills, firmly grounded in practical experience and a working knowledge of agriculture. Their expertise is complemented by a strong work ethic, deeply rooted in their commitment to provide for their families and a desire to succeed. These immigrant farm workers are part of the changing face of U.S. agriculture.

A new report from the U.S. Census Bureau suggests that changes are afoot—surprising changes. We are seeing an increasing number of minority farmers—principle operators on the farms as opposed to just farm workers. Plus, we are seeing a resurgence of smaller farms.

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But, of course, it is not all a rosy picture; big Ag still dominates. In the U.S., 4 percent of the farms produce 66 percent of the total value of farm product; 75 percent of the farms produce 3 percent of the total value. Big Ag often creates big problems as well. For example, 10 percent of U.S. farmland creates 50 percent of the chemical runoff that is denigrating our watersheds. The external costs of agriculture are not factored into the cost of the product—society pays for them.

The good news is that we can work to fix our food system, and developing a vibrant local food economy is part of that fix. Promoting the growth in our local food economy is one of the most important values held by our members and one of the strategic imperatives of your co-op. Last year, we spent nearly $8.2 million with local producers and Minnesota-owned businesses—9 percent more than we did the prior year. As we grow, we want to continue to work with our longtime local producers and develop new partnerships with more of our local minority-owned growers and suppliers, like those that are a part of HAFA. Mississippi Market is in this for the long haul.

We know we need to keep challenging ourselves to ensure our cooperative meets the needs of our diverse and changing population. We know that what we do is important and how we go about doing it is equally important. You can be sure your co-op will keep changing and working to help create the world we want for our children and grandchildren.

Board of Directors Report

Committed to Serving Our Co-op and Meeting the Growing Needs of Mississippi Market Mia Taney, interim board chair Mississippi Market’s recent annual meeting celebrated our 36th year in operation and it was a spectacular year for our co-op! The last year was one of great accomplishments and growth culminating in the opening of our third store on East 7th Street. No small feat, and one that took the effort of countless employees, community supporters, and co-op member-owners alike.

In just under a year we went from breaking ground on a slope in Saint Paul’s East Side to opening the doors to one of the friendliest, most sustainable, and beautiful grocery stores in the Twin Cities. Bravo to our collective work and cheers to Mississippi Market for creating continued positive change in the community by influencing the production, distribution, and enjoyment of food.

Member-owners came out to support the co-op and our shared cooperative principles in a multitude of ways this past year. New members joined the co-op to the tune of 2,020 members. You showed up in many other ways, too – attending the annual meeting, donating at the registers, volunteering for the audit committee, celebrating the grand opening and participating in the board election process, to name a few. Member participation is what makes Mississippi Market great!

Lastly, we welcomed three new passionate and skilled directors to the board this past October. The membership spoke democratically with their votes with one of our highest voter turnouts to date. The board recognizes and appreciates our evolving responsibilities.

We are committed to serving our co-op and meeting the growing needs of Mississippi Market. We love to see member-owners at our board meetings – it’s your participation and input that gives voice to the co-op. Together we can make our 37th year the best one yet!

WELCOME NEW BOARD MEMBERS! With the board of directors’ election that took place in October, we welcomed three new member-owners to the board of directors: Debbie Brown, Fun Fun Cheng, and Hlee Vang. Please join us in thanking these outgoing members for their time spent on the board and their service to the co-op: Jon Olson, Aleksey Kulichenko, and Julia Burgess.

Mississippi Market is evolving to meet the demands of a three-store operation while simultaneously meeting the growing needs of the communities we serve. From the front line to the management team to the board of directors, change was a constant last year and positive overall. With 33% board director turnover and the coming together of both seasoned employees and new employees, the next year is poised to be one of our most demanding and possibly best years yet.

YOUR 2015-2016 BOARD OF DIRECTORS: front row: (from left to right)Tracy Sides, Hlee Vang, Matthew Orensteen, Fun Fun Cheng, Sara Kujawski back row: Mia Taney, Stephen Streng, Debbie Brown, Megan McGuire

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HOLIDAY CHEER! C R A N B E R R Y, P E A R , & C H O C O L AT E —

simple flavors that create holiday delights—are perfect additions to any winter party! Whether you’re looking for something rich and decadent or merry and light, these recipes are sure to bring holiday cheer.

Cranberry-Rosemary Sparkler A festive nonalcoholic drink with a lively twist of ginger and a touch of rosemary. ingredients (serves 4–6) 1 orange | 1 cup of cranberries (fresh or frozen) | 1 cup sugar | 1 cup water 2 leafy rosemary sprigs, each about 7–8 inches | fresh-squeezed juice of one orange 1 bottle Gerolsteiner sparkling natural mineral water | frozen cranberries for garnish preparation Remove rind from orange using a vegetable peeler. Save rind for later. Juice the orange. for the syrup: Combine orange rind, orange juice, cranberries, ginger, rosemary, sugar, and water in a small saucepan to make a syrup. Bring to a boil over medium heat. Stir frequently to dissolve sugar. Lower heat and simmer for about 10 minutes, until the cranberries pop and release their juice.

Take off heat and let cool to room temperature; leave rosemary sprigs to add more flavor.

Strain the syrup through a fine-mesh strainer. Press down and scrape with a spatula to extract as much of the juice as possible. Discard solids. Store in a tightly sealed glass jar in the refrigerator for up to one week. mix and serve: Combine 3 parts syrup with 1 part orange juice. Add a splash sparkling water & finish with a few frozen cranberries to garnish.

(Adapted from Food52.com)

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Warm Pear Toddy Similar to a spiked cider and super simple to make, this warming drink is the perfect way to welcome guests in from the cold. ingredients (serves 4–6) 3 ½ cups Bionaturae organic pear nectar | 2 cinnamon sticks 2 whole cloves | 4 whole anise stars | ¾ cup of gold tequila preparation Combine pear nectar, cinnamon sticks, cloves and anise stars in a medium saucepan. Bring to a boil. Lower heat and simmer for 10–15 minutes. Serve in a mug.

(Adapted from Food52.com)

Almost Flourless Chocolate Cake Chocolate and butter combine to create the definition of decadence. ingredients 7 oz. Scharffen Berger bittersweet dark chocolate 7 oz. Hope Creamery Hi Fat Unsalted Butter, cut into ½-inch pieces 1 ⅓ cups granulated sugar | 5 large eggs | 1 Tbsp. all-purpose flour preparation Heat the oven to 375º F, and butter a 9-inch cake pan.

Line the base of the pan with parchment, and butter that, too.

Chop chocolate & melt it in a double boiler, stirring continuously.

When the chocolate begins to melt, add the butter and continue stirring until both are fully melted.

Add the sugar, stir to combine and set aside to cool slightly.

Add the eggs one at time, mixing very well after each. Mix in the flour. Your batter should be smooth.

Pour batter into the cake pan and bake for approx. 25 minutes, or until the center of the cake looks set and the top is shiny.

Let the cake cool in its pan on a rack for 10 minutes.

Carefully turn the cake out of the pan. The cake will deflate slightly as it cools. Allow to cool completely before you serve.

Serve in wedges at room temperature with whipped cream.

(Adapted from Molly Wizenberg.)

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BUDGET BASICS In February of 2015, we launched our Essentials program as a way to make our food available to a wider community. The program ensures the essentials—basic natural foods—are affordable and accessible to everyone who stops in the co-op.

Now, through our partnership with National Co-op Grocers, we have the opportunity to increase the number of items we offer at an everyday low price. By offering better prices on a wider range of products in our stores, we’re able to go beyond the essentials. Thus, we’re changing the name of the program to Co+op Basics.

Cooking with Basics

These delicious meals are made with your budget (and your belly) in mind:

Curried Lentils with Chicken and Rice ingredients (serves 6) 2 Tbsp. oil | 1 medium onion, chopped 2 cloves garlic, chopped | 2 tsp. curry powder (in bulk) 1 tsp. fresh ginger, chopped 1 ¾ lbs. Kadejan chicken thighs, sliced into 1-oz pieces 1 ½ cups UNFI green lentils (in bulk) | 6 cups water, divided 2 cups Riceland long grain white rice (in bulk) salt & pepper to taste | 6 oz. Brown Cow plain yogurt ¼ cup fresh cilantro, chopped preparation Pick through lentils for any stones and rinse in large colander.

In a large pot over medium heat add oil and onions, cook for 2 to 4 minutes.

Add garlic, curry powder, ginger, and a pinch of salt & pepper and cook until fragrant.

With Co+op Basics, we have low prices on many popular grocery and household items.

From milk to beef to cereal, you’ll find both new value-priced brands, as well as the same low prices that we offered with Essentials.

Don’t worry, we aren’t lowering our product standards or paying our farmers and employees any less. We’re simply committed to improving our selection of items so everyone can buy their basics at the co-op, even when money is tight. Starting in December, you’ll find roughly 150 Co+op Basics items in our stores. Looking to save?

Look for the purple Co+op Basic tag.

Add chicken and cook, turning occasionally, for 3 to 4 minutes or until lightly browned.

Add lentils to the pot and stir in 3 cups of water; bring to a boil.

Reduce heat to medium and cook, stirring occasionally, until lentils are tender and liquid is mostly absorbed, about 30 minutes. Meanwhile, in a large pot, combine rice and 3 cups of water and bring to a boil; reduce heat and simmer until water is fully absorbed and rice is cooked through, about 20 minutes.

Season rice and lentils with salt and pepper to taste.

Once both components are cooked, serve lentils over rice and garnish with cilantro and yogurt. Enjoy!

M O R E WAY S T O S AV E

Sales for everyone, mostly consisting of grocery, refrigerated and frozen items. Look for our biweekly flyer.

Sales for everyone that highlight our fresh foods— produce, deli, cheese, meat, and seafood.

Exclusive sales for our member-owners.

Save 10% on all vitamins and supplements on the second Wednesday of the month.

Macaroni & Cheese with Tuna & Peas ~ ingredients (serves 4-6) 1 lb. elbow macaroni | ¼ cup Schroeder butter ¼ cup King Arthur unbleached flour (in bulk) salt & pepper to taste | 2 cups Schroeder skim milk 3 cups Rochdale Farms shredded cheddar cheese 12 oz. Our Family frozen peas 3 cans Our Family canned tuna, drained preparation In large pot of lightly-salted water, boil macaroni according to package instructions. In a medium saucepan, melt butter over medium heat; stir in flour, salt and pepper, and slowly add milk. Cook and stir until bubbly. Stir in cheese until melted.

Add frozen peas to pasta water during the last few minutes of cooking. Drain macaroni and peas; add to cheese sauce. Shred tuna with fork and add to macaroni and peas, stir to combine.

Member-owners over the age of 62 save 5% on their grocery purchases on Thursdays.

Anyone enrolled in a qualifying financial assistance program may qualify for the LIME membership and discount of 10% off groceries. Talk to our customer service staff to learn more.

BULK Save when buying just what you need; buy a pinch or a pound.

Co-op on a Budget class A free class gives tips for stretching your budget when shopping at the co-op. Offered regularly—the next class will be on Jan. 14 at the East 7th store.

DECEMBER-JANUARY

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, 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

STRESS-FREE HOLIDAY RECIPES & SELF-CARE (DT) Wednesday, Dec. 16 · 6:00–8:00 p.m. $23/$20 members Learn to make tasty new salads with seasonal, colorful ingredients; after-dinner treats that satisfy your sweet tooth without a ton of calories and sugar; and some seriously simple self-care techniques that will be like a spa getaway in minutes!

INSTRUCTOR: Sonja Ramos, B.S., RYT, RTT, CHHC, AVOIDING THE DIABETES EPIDEMIC WITH REAL FOOD (L) Thursday, Dec. 17 · 5:30–7:30 p.m. $30/$25 members Learn the biochemistry of blood sugar, how to create balanced meals, and identify essential nutrients that control insulin levels. Leave this class surprised at how well you can eat while taking control of your blood sugar.

INSTRUCTOR: Nutrition Educator from Nutritional Weight and Wellness

METABOLISM MAKEOVER (L) Tuesday, Jan. 5 · 6:00–7:00 p.m. $25/$20 members Are you frustrated about losing those last five pounds? This class will cover simple ways to boost your metabolism from the minute you wake up, all throughout the day, and even while you are sleeping at night. No gimmicks, fads or diets!

CREATE YOUR OWN MARMALADE—THE ADULT JAM (H) INSTRUCTOR: Autumn Enloe, MS, RD, LD Sunday, Dec. 6 · 1:00–5:00 p.m. $36/$34 members Marmalades are perfect holiday gifts, but they need a few weeks to mellow before eating, so now’s the time to start jamming! Class fee ALL ABOUT MULLING (DT) includes two quarter-pint jars and the ingredients for orange-lemon Saturday, Jan. 9 · 1:00–3:00 p.m. $25/$20 members marmalade. If you want, you can buy additional fruit/canning jars to Participants will learn the basics about mulling wine and cider. We create your own personal marmalade in class. will make several batches of cider together, taste, and enjoy. We will INSTRUCTOR: Jan Grover also discuss how to mull wine.

INSTRUCTOR: Megan Thrasher Pierce EASY PEASY PLANT-BASED MEALS (DT) Saturday, Dec. 12 · 2:00–4:00 p.m. $15/$12 members ELEVATE YOUR GRAINS (DT) Join us for an afternoon of easy peasy plant-based eating. We will Saturday, Jan. 9 · 1:00–3:30 p.m. $20/$15 members prepare a seasonal menu including an entrée, two sides and a dessert. In this class, we’ll take up grains a few notches in flavor, but keep the Learn how affordable and easy plant-based eating can be! methods and time-frame quick and simple. Sample toasty breakfast INSTRUCTOR: Lori & Hannah Denson, Animal Rights Coalition grains, salad with grains, grain-crusted savory tart, grain croquettes, and a crunchy-grain-topped casserole.

INSTRUCTOR: Susan Patterson CULINARY BOOT CAMP: AROUND THE WORLD IN APPETIZERS & DIPS (H) Saturday, Dec. 12 · 10:00 a.m.–1:00 p.m. $40/$36 members Culinary boot camp is designed to get students cooking healthful, EASY PEASY PLANT-BASED MEALS (DT) fun and satisfying meals. Please bring your cutting board and chef’s Sunday, Jan. 10 · 10:00 a.m.–12:00 p.m. $15/$12 members knife. Just in time for your holiday events- we will discuss planning Join us for an afternoon of easy peasy plant-based eating. We will and preparations for an appetizer buffet. Accommodates special diets, prepare game day favorites including popcorn “chicken,” buffalo including vegan and gluten-free. cauliflower, “meatball” sliders and Mexican chocolate snickerdoodles.

INSTRUCTOR: Matt Deutsch Learn how affordable and easy plant-based eating can be!

INSTRUCTOR: Chelsea Hassler, Animal Rights Coalition HOLIDAY SIDE DISHES (DT) Sunday, Dec. 13 · 1:00–3:30 p.m. $20/$15 members HEALTHY HIBERNATION (L) Learn to prepare carrot beet pistachio slaw, sautéed kale with apples, Tuesday, Jan. 12 · 6:00–7:00 p.m. $10/$5 members cornmeal stuffing with chestnut “chorizo,” roasted winter vegetables Thanksgiving through New Year’s Day is a long season of tempting with saffron quinoa and rice, and maple-roasted carrots. Samples food, parties, cocktails and tighter pants. Learn the tools you’ll need to included. This class is gluten-free and dairy-free. keep the healthy habits you created months ago and to use your New INSTRUCTOR: Susan Patterson Year’s Resolution for something other than weight loss.

INSTRUCTOR: Katie Peyton

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HOW TO EMBRACE COLD SEASON (DT) Tuesday, Jan. 12 · 6:00–8:00 p.m. $35/$30 members Learn which changes to make in your natural food selections and lifestyle choices in order to best adapt to the season. We’ll discuss the foods and cooking methods to best prepare us for the cold and long Minnesota winter. This class is gluten-free.

INSTRUCTOR: Gabriele Kushi, BFA, MEA, CHC, AADP

BREW YOUR OWN KOMBUCHA (DT) Saturday, Jan. 23 · 1:00–2:30 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

CO-OP ON A BUDGET (L) Thursday, Jan. 14 · 6:00–7:00 p.m.

Free (please register in advance) 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 Essentials and LIME programs!

INSTRUCTOR: Katie Campbell, education & events specialist

LOW-TECH SPINNING (H) Sunday, Jan. 24 · 1:00–5:00 p.m. $45/$43 members You’ll spin yarns for knitting or crocheting by 5 p.m. You’ll start with a well-balanced spindle (included in your class fee) and wool roving.

Learn about drafting, spinning on the portable, ancient spindle, how to transform fleece into spinable wool. You’ll receive fleece and roving to take home for practice! Children from 6+ are welcome as participants.

INSTRUCTOR: Jan Grover

FULL OF BEANS (DT) Saturday, Jan. 16 · 1:00–3:30 p.m. $20/$15 members Watch, learn and taste as we take one pot of beans and transform it into five meals! From rice and beans to breakfast tortillas, from soup and pasta to veggie burgers supreme, a few humble ingredients and simple techniques will make beans one of your new favorite foods.

INSTRUCTOR: Susan Patterson GLUTEN-FREE, DAIRY-FREE BREAKFAST FUN! (DT) Saturday, Jan. 16 · 10:00 a.m.–12:00 p.m. $20/$15 members Eating gluten- and dairy-free doesn’t mean you can’t enjoy yummy breakfast foods! We’ll prepare a quick overnight option as well as one or two satisfying, gluten-free carbs. Recipes will be provided. Please bring a pint jar with a lid to bring your overnight creation home.

Recipes contain eggs.

INSTRUCTOR: Katy Taylor PASTY-MAKING WORKSHOP (H) Sunday, Jan. 17 · 1:00–5:00 p.m. $30/$28 members Learn how to make these wonderful pocket or lunchbox pies. Jan will provide the overview, the makings for the dough and seasonings, and you’ll shop for your own choice of meats or other proteins. Cook with others or make your own from start to finish. Take yours home hot and ready to eat or chilled and ready to freeze.

INSTRUCTOR: Jan Grover Q&A: WHERE TO GIVE BIRTH IN THE TWIN CITIES (L) Tuesday, Jan. 19 · 6:00–7:30 p.m. $8/$5 members Home birth, birthing centers, and hospitals are all safe options, but which is right for you? Caitlin Wait is a registered nurse and certified nurse midwife. Join her in discussing birth environment options in the Twin Cities.

INSTRUCTOR: Caitlin Wait, RN, CNM HOLISTIC MANAGEMENT OF DIABETES (L) Wednesday, Jan. 20 · 6:00–7:30 p.m. $20/$15 members Learn how to prevent and successfully manage type II diabetes to reduce your risk of common diabetes/metabolic syndrome complications. We will focus on dietary, lifestyle and supplement interventions to minimize the impact of blood sugar imbalances on your life.

INSTRUCTOR: Sara Jean Barrett, ND

TAME YOUR INNER SUGAR BEAST (L) Wednesday, Jan. 27 · 6:00–7:00 p.m. $20/$15 members There are physical and emotional reasons why you’re craving sugar.

Get the knowledge and support you need to calm your cravings and take back your health.

INSTRUCTOR: Maggie Christopher, CHNC, LAMFT JUMP START YOUR METABOLISM (L) Thursday, Jan. 28 · 5:30–7:30 p.m. $30/$25 members Is it harder for you to maintain a healthy weight or lose weight than it once was? Do cravings sabotage your good intentions? Learn how eating real foods in balance can help you lose weight, eliminate cravings and increase energy.

INSTRUCTOR: Nutrition Educator from Nutritional Weight and Wellness HERBAL WELLNESS FOR CHILDBEARING (L) Saturday, Jan. 30 · 10:00 a.m.–12:00 p.m. $15/$10 members Botanical remedies can be a safe and effective source of support as we navigate these changes. Learn about flower essences, essential oils, and herbs that support women in pregnancy, birth, and new motherhood.

INSTRUCTOR: Jamie Fleres-Mizejewski, Santosha Birth & Wellness OZOONI: TRADITIONAL JAPANESE NEW YEAR’S SOUP (DT) Saturday, Jan. 30 · 2:00–4:00 p.m. $35/$30 members The New Year is the most important holiday in Japan, and Ozooni, a soup with mochi, is one of their significant New Year’s dishes. Learn how to make this traditional dish, plus how to enjoy mochi in many different ways. Class includes full meal for all participants.

INSTRUCTOR: Kimiko Molasky MAKING WINTER MEDICINES (H) Sunday, Jan. 31 · 1:00–4:00 p.m. $45/$40 members Participants will learn the basics about making syrups, infused vinegars, and tinctures. Participants will make and take home elderberry syrup, fire cider, and Echinacea tinctures. Please bring jars to take home your creations.

INSTRUCTOR: Megan Thrasher Pierce

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News and Announcements

UPCOMING EVENT HOLIDAY SAMPLER Saturday, December 5 11:00 a.m.–2:00 p.m.

A chance to sample some indulgent holiday flavors, peruse our fair trade and local gifts, experience some of our favorite body care lines, and enjoy a number of limited time only sales at all three locations.

Urban Oasis brings Healthy Meals in a SNAP! to the East Side Mississippi Market is partnering with Urban Oasis on its next 10-week Urban Oasis Healthy-Meal-Making Program: Healthy Meals in a SNAP! The class runs Jan. 28, 2016 to Mar. 31, 2016 and is offered to SNAP participants who live on St. Paul’s East Side.

Urban Oasis instructors will lead hands-on cooking lessons and teach participants how to shop for affordable, whole foods at Mississippi Market. Class participants can earn up to $150 in vouchers to spend on fruit and vegetables in the co-op’s East 7th Street store.

Sessions will take place from 6:00 to 8:00 p.m. at Kitchen on the Bluff, a commercial incubator kitchen at 705 E. 3rd St. in Saint Paul and Mississippi Market’s new location at 740 E. 7th St.

HOLIDAY HOURS

“It’s a wonderful class,” explains a past participant in the Urban Oasis cooking classes. “You learn how to eat healthfully, how to use new ingredients, and how to make the food you already eat better for you.”

Christmas Eve (12/24/2015) 7:30 a.m.–5:00 p.m.

If you or anyone you know is receiving SNAP benefits, join Urban Oasis in the kitchen to:

Christmas (12/25/2015) CLOSED

• Learn to prepare healthful, budget-friendly meals with affordable, whole foods.

New Year’s Eve (12/31/2015) 7:30 a.m.–8:00 p.m.

• Meet other people who are interested in healthful cooking.

New Year’s Day (1/1/2016) 11:00 a.m.–7:00 p.m.

• Take home food, cooking utensils, and recipes to share with family and friends.

The classes are free for eligible SNAP participants who live on St. Paul’s East Side. All class participants will be required to become Mississippi Market Limited-Income Membership Entry (LIME) members-owners ($12 for SNAP recipients), if they aren’t already. Qualifying LIME memberowners receive an ongoing 10 percent discount every time they shop.

Childcare for children age 5 and older is available during the class.

For more information or to apply to join the class, call Urban Oasis at 651-347-0954 or email robin@urbanoasismn.org.

Positive Change The name is a nod to our mission statement: to create positive change in the community by influencing the production, distribution and enjoyment of food.

Recipients for: December— Minnesota Food Association’s Immigrant & Minority Farmers Conference January—Permaculture Research Institute Cold Climate

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Owner Coupon

Owner Coupon

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

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

Owner number:

Owner number:

Actual discount given:

Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2015. Not applicable to special orders or gift card purchases.

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2015. Not applicable to special orders or gift card purchases.

Receive an additional 10% off all supplements.

Second Wednesday of every month.

Upcoming dates: December 9 | January 13

Katy Taylor

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

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

Baking Spirits Bright!

• Italian Almond Bread • Grandma’s Julekaka • Holiday Stollen

534 Selby Ave. Mon – Fri Saturday

Advance Orders Welcome

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

Emily E. Sherman emilyesherman.com

651.341.7686

700 Grand Ave, St. Paul, MN 55105

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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 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?

•

•

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

Tuesday, December 22, 6:30 p.m.

Selby Community Room Tentatively, Tuesday, January 26, 6:30 p.m.

Selby Community Room

info@ msmarket.coop

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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 Proofreader Sid Korpi/ Proof Positive Graphic Designer Lucas Beck Greenhaven Printing Printing

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