February-March 2016

Market Medley Mississippi Market Member Newsletter February-March 2016 Vol. 41 No. 1

FEBRUARY 13th 11am to 3pm

Artisan Chocolate • Limited-time-only Sales • Prize Drawings Kids’ Crafts • Fair Trade & Local Gifts CHOCOLATE TASTING & GIFT FAIR Saturday, February 13 11:00 a.m.–3:00 p.m.

All three store locations

The Chocolate Tasting & Gift Fair is our annual sampling and educational event focused on local and artisan chocolates and gifts to celebrate the upcoming Valentine’s Day holiday. It offers the chance to taste some of our favorite chocolates, shop for Valentine’s Day gifts, craft valentines with your kids, win prizes and enjoy a number of limited-time-only sales at all three Mississippi Market locations!

General Manager Report

Food Choices: personal taste, health concerns, and price are just a few of the factors fueling our decisions Gail Graham, general manager Stephen Streng, treasurer of our board, sums things up nicely in his article this month. “We won!” he says, noting that we have made great strides in changing the food system, a goal that fueled our beginnings four decades ago.

Because we have won, what we do has become more popular; this means more competition from major corporations who strive to undercut our prices.

At the co-op, while we strive to stay competitive and keep our prices affordable, our food isn’t cheap. Our prices reflect our inputs. We provide local growers and producers with a fair price that rewards them for their work. We are a certified organic retailer and offer a wide array of organic products. We offer competitive wages and benefits and guarantee that all employees are at or above St. Paul’s living wage (presently $12.82)

Some companies can’t resist taking advantage of consumers’ confusion on complex topics, and they play on fears to grab quick profits. At the co-op, we’re not about grabbing quick profits.

It is a good thing when more people have good food available to them at increasingly affordable prices. It’s also a good thing to have a local co-op to support; to have options about where we spend our money. Because along with increased competition comes increased “greenwashing” of foods. I now see ads for “gluten-free coffee” or “GMO-free organic green bell peppers.” Some companies can’t resist taking advantage of consumers’ confusion about complex topics, and they play on fears to grab quick profits.

once they have reached 2,000 hours. We carry a range of products that reflect our commitment to providing you with wholesome foods, while providing different options at different price levels.

We also know that a big barrier to accessing healthful food is income. While healthful food continually flows in and out of our stores, At the co-op, we’re not about grabbing quick many people in our community can’t afford it. profits. While we like to think that putting food In response, we launched the LIME program, on the dinner table is simple, we know that our which reduces the initial outlay required connections to food are complicated. Price is important, but it’s not all about price. Many factors for membership and provides discounts to qualifying members. At the end of December fuel our decisions around food—from personal we had 937 LIME members, and last year we tastes to concerns about health to the values we gave out over $100,000 in LIME discounts. support to financial limitations. And while we all complain about the high cost of everything, for Another important way we help increase access most people in the U.S., food is really pretty cheap. to healthful foods is with our March food drive to No doubt you have heard the statistic: Americans spend less per capita on food than nearly any other country. A 2013 USDA study noted that our spending on food, proportional to our income, has dropped from 17.5 percent in 1960, to 9.9 percent in 2013. For comparison, the average expenditure for food in Guatemala was 40 percent and in France or Japan, 14 percent.

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help fill our local food shelves. Last year our co-op and members donated 24,553.73 in dollars and/ or food to the drive. We encourage you to help us make this year’s drive even more successful.

Together, we can help make our community a little bit better for everyone.

Board of Directors Report

Our Cooperative Values Set Us Apart from Competition Stephen Streng, board treasurer

An interesting article concerning Whole Foods available to U.S. consumers, do we continue to Market appeared in the New York Times recently 1. fight the same battle? We will never be cheaper It discussed many business investors’ pessimistic than the giant food companies, so many people view of Whole Foods’ future given the intense question whether that makes sense. So, how competition the company is facing in its key do we remain competitive and relevant? Co-op product areas of “natural” and organic foods. directors, staff, and member-owners nationwide Costco, for example, now claims to be the biggest are debating these questions. organic food retailer, and Walmart may not be far behind. Investors fear that as conventional retailers Some argue the one thing conventional retailers are carrying more of these products more cheaply, will never have, and that distinguishes us, is our set of cooperative values. I agree customers will abandon Whole with the argument that with Foods. This dynamic threatens income inequality at historic to cement forever Whole Foods’ reputation as a luxury grocer The nation desperately highs and the electoral process dominated—its very legitimacy for elites. To further support their fears, analysts also point needs the increased threatened—by corporations and the super-rich, the nation to Whole Foods’ precipitously democracy, community desperately needs the increased declining sales growth. democracy, community empowerment, Sound familiar? After the first empowerment, and broad wealth one, there’s not a sentence above distribution cooperatives can and broad wealth in which “Whole Foods” couldn’t provide. Successful cooperatives distribution be replaced with “cooperative are profitable businesses that grocery stores” and accurately meet consumer needs while cooperatives can reflect worried conversations in improving quality of life for all— provide. the cooperative grocery world. not just the few and privileged.

Who could’ve imagined 40+ Not to say all co-ops do this, but years ago, when the first modern we have the potential for it that co-op groceries were trailblazing conventional businesses do not. natural foods from society’s fringes, that corporate Remember that by becoming a member-owner, giants would someday be aggressively marketing shopping at the co-op, and participating in co-op those same products? Do you know what that governance, you help make the economy work says? We won. for everyone, not just the few. That’s because Mississippi Market is committed to spreading Contemporary food co-ops trace their roots to the the business’s benefits by purchasing from local cooperative pioneers—revolutionaries, really—of producers as much as possible, distributing profits the early 19th century who joined together to back to members (not to corporate HQ or Wall improve their lives and fashion a fairer community Street), and creating good jobs for our community; by opening their own store as an alternative to the and we do it all with true democratic control (no exploitative company one. This urge to better the super-PACs in co-op elections!). Big Retail can’t world for all through democracy and shared effort touch that. is part of our co-op cultural DNA. Now that we’ve successfully improved the healthful food choices

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“Wall Street Sours on Whole Foods Market,” 11/2/15.

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Witnessing the Effects of Fair Trade in Southern India

By Ben Zamora-Weiss, grocery manager, East 7th Street store

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ntil early December, I thought I knew what Fair Trade was: it was a symbol on a box that meant the farmers got paid a better price for their product. I recently learned it means so much more.

In early December I had the opportunity to travel to Kerala, India with AlterEco Foods to visit their coconut oil producers. Fair Trade Alliance Kerala (FTAK) an agricultural collective, provides the organic, Fair Trade oil that AlterEco uses in the chocolate truffles we carry at all three Mississippi Market locations.

This visit included interviewing farmers to see how Fair Trade has impacted their lives. For example, loans though FTAK have helped small-scale farmers make the shift to organic farming, and “I can afford to send my children to school” was a common theme among many. I spoke with people like Jimmy, who just the day prior, scaled a 35’ coconut tree in the traditional style to demonstrate the coconut harvest.

When asked how Fair Trade has impacted his community, Jimmy talked about how people work together so much more now—just under half of his income comes from helping his older neighbors, something he wouldn’t have had time to do ten years earlier for fear of not making enough money at market.

The best word to sum up this trip—transformative. I was able to put names and faces with farmers, see coconut oil produced, observe a radically different form 4

of agriculture, try new foods, stand in a spot and see 20+ harvestable crops within 10 feet, and bring back a respect for brands I barely knew. More inspiring, though, was coming home with a deeper understanding of our global food system, and a real appreciation for the small but important role each of my Fair Trade purchases makes in the lives of farmers around the world.

Shopping Fair Trade grows communities, enables families, and enriches lives. More than once I was thanked for doing my part to support this back home, and now I hope you’ll join me in continuing these efforts.

I’ll share more reflections about AlterEco, the time we spent with farmers, and our tour of a coconut oil factory on the Market Musings blog (www.msmarket.coop/ connect/blog/). My wife and I have also tried our hand at Kerala-style recipes since; we’ll post some of our favorites there, too.

More reasons to love AlterEco chocolate truffles: • Entirely compostable wrapper, developed by AlterEco. • Fair Trade coconut oil based—just about the only product on the market able to make the claim.

• All AlterEco chocolates will be on sale for Valentine’s Day.

Jimmy, from FTAK, scaled a 35 foot tall coconut tree to demonstrate the coconut harvest.

S P I C E U P YO U R SUPER BOWL Curried Chicken Wings & Raita Sauce ingredients 24 chicken wings | 2 Tbsp. vegetable oil | 2 Tbsp. soy sauce 2 Tbsp. green onion, minced | 2 cloves garlic, minced ½ tsp. ginger, minced | 1 tsp. curry powder 1 tsp. garam masala | ½ tsp. ground turmeric ⅛ tsp. ground black pepper preparation Combine chicken wings, vegetable oil, and all other ingredients in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.

Preheat oven to 350˚F. Spread out wings on a large baking dish.

Bake until wings are browned, about 25 minutes.

Serve with raita sauce for dipping.

Raita Sauce ingredients 2 cups plain yogurt | 4 sprigs mint leaves, minced 1 tsp. salt | pinch of ground black pepper preparation Mix yogurt until smooth.

Add in remaining ingredients, stir and serve.

TOP 10

TAC K L E -W O R T H Y SUPER BOWL SNACKS

Local Whole Grain Milling Tortilla Chips

Local Thousand Hills Cocktail Wieners

Avocados (Find our staff guacamole recipes at msmarket.coop)

Market Made Chili

Local Kadejan Chicken Wings

Crackers

Local Cheese Curds

Popcorn

Market Made Dip Sampler

Market Made Football Cake

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Baked Egg Braid French Toast ingredients (serves 6–8) Schroeder butter, for greasing pan | One loaf Rustica egg braid, sliced One 8-ounce package Smithfield cream cheese, cut into cubes 8 large Farmers Hen House eggs | 2 cups Schroeder milk ½ cup firmly packed dark brown sugar | 3 tsp. vanilla extract 1 tsp. ground cinnamon | ¼ tsp. of grated nutmeg | ¼ tsp. of ground cloves 4 Tbsp. Schroeder butter, melted | Maple syrup (optional) preparation Butter a 9-by-13-inch baking dish. Place half the bread in a single layer, filling in all the gaps. Evenly scatter the cream cheese cubes on top.

Cover completely with the remaining slices of bread.

In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread. Gently press down on the bread with your palms to encourage the top layer to absorb the liquid. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.

Heat the oven to 350°F. Remove the dish of Baked Egg Braid French Toast from the refrigerator and let sit 20 minutes at room temperature. Remove the plastic wrap and replace it with aluminum foil. Bake the French toast for 20 minutes, then uncover and bake for 15 to 20 minutes longer, or until the bread is nicely toasted and there’s no liquid puddling on the bottom.

Transfer the dish to a wire rack and drizzle the melted butter on top.

Run a knife around the edge of the pan to release the French toast. Let sit for 5 minutes before you cut it into squares. Serve with warmed maple syrup.

(Adapted from leitesculinaria.com)

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BRUNCH BASICS Whether entertaining a house full of guests or planning for a quiet and simple meal, these brunch recipes are versatile (and affordable) enough to work in whichever situation you find yourself on Sunday morning.

Broccoli and Bacon Egg Bake

Spinach and Swiss Cheese Strata

ingredients (serves 4)

ingredients (serves 6-8)

4 slices bacon, chopped | ¾ cup sliced leeks 2 cups bite-sized broccoli florets | Farmers Hen House eggs, beaten | 1 cup Rochdale shredded cheddar cheese freshly ground black pepper

1 10 ounce package frozen spinach, thawed, squeezed of all excess liquid and chopped | 1 ½ cups finely chopped onion | 3 Tbsp. unsalted butter | 1 tsp. salt | ½ tsp. black pepper ¼ tsp. freshly grated nutmeg | 8 cups cubed French or Italian bread in 1-inch cubes | 2 cups coarsely grated Swiss cheese 1 ¼ cups finely grated Parmesan | 2 ¾ cups milk | 9 large eggs 2 Tbsp. Dijon mustard

preparation Preheat the oven to 400°F. Grease a 9-inch deep-dish pie plate with nonstick cooking spray.

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In a skillet, cook the bacon until crisp. Remove the bacon from the pan and drain the grease, reserving 1 tablespoon of the drippings.

preparation Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper and nutmeg, and continue cooking for 1 minute. Stir in spinach, remove from heat and set aside.

Cook the leeks in the drippings for 1 minute. Add the broccoli and cook another minute, stirring. Watch that the leeks don’t burn. Add the bacon and stir to combine. Transfer this mixture to the prepared baking dish.

Spread ⅓ of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with ⅓ of spinach mixture and ⅓ of each cheese. Repeat layering twice with remaining bread, spinach and cheese.

If you’re making this ahead of time, allow the mixture to cool completely before proceeding. (You can also wrap the dish at this point and chill. Add the eggs and cheese just prior to baking.)

Whisk eggs, milk, mustard and remaining ½ teaspoon salt and ¼ teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for at least 8 hours or up to a day.

Sprinkle the cheese over the bacon and broccoli mixture.

In a medium mixing bowl, beat the eggs until well combined.

Pour the eggs over the bacon and broccoli mixture. Season to taste with pepper.

The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45–55 minutes. Let stand 5 minutes before serving.

Bake 15–20 minutes or until set.

(Adapted from smittenkitchen.com)

(Adapted from goodcheapeats.com)

LOCAL PROFILES S C H U LT Z O R G A N I C E G G S Larry Schultz’s family has been using organic farming methods since his greatgrandfather first moved onto the land in Owatonna, Minn. His free-range chickens are fed organic seeds and grains.

FA R M E R S H E N H O U S E E G G S These 100-percent-cage-free eggs come from sustainable Amish and Mennonite family farms in and around the Kalona, Iowa, area.

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F E B R UA RY- M A R C H

DEMENTIA FRIENDS SESSION (L)—WEST 7TH Tuesday, Feb. 16 • 6–7:30 p.m.

Free (registration required) This session is designed for members of the community and those caring for those living with dementia. It will cover types of dementia and communication techniques.

Instructor: Julie Hunt

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

SHOPPING THE CO-OP ON A BUDGET (L)—WEST 7TH Thursday, Feb. 18 • 6–7:00 p.m.

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

Instructor: Katie Campbell

FAMILY SUPPER: CHINESE NEW YEAR (DT)—EAST 7TH Thursday, Feb. 18 • 6–8:00 p.m. $32/$28 members Celebrate the Chinese New Year and learn how to make and enjoy Eggrolls, Hot and Sour Soup, Red Roasted Chicken, and a traditional Chinese dessert.

Instructor: Matt Deutsch

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

FINANCIAL PLANNING BASICS (L)—EAST 7TH Saturday, Feb. 20 • 11:00 a.m.–12:30 p.m. Free (registration required) A financial road map can motivate you to save money, help you meet your financial goals, and improve your financial security both now and EASY PEASY PLANT-BASED CHEESE (DT)—EAST 7TH Saturday, Feb. 6 • 10:00 a.m.–12:00 p.m. $15/$12 members in the future.

Instructor: Nicholas Scottrussell Learn how to make delicious plant-based cheeses including: Fresh Mozzarella, Cultured Cashew Chevre, Sharp Cheddar Cheese Ball and BEAT THE SUGAR BLUES (L)—WEST 7TH more.

Saturday, Feb. 20 • 10:00 a.m.–12:00 p.m. $20/$15 members Instructor: Steve Leinen You will leave this class with a better understanding of the causes of your sugar cravings, practical tools, and samples and recipes for GLUTEN-FREE VALENTINE’S DAY TREATS (L)—EAST 7TH Saturday, Feb. 6 • 4–5:30 p.m. $25/$20members healthful sweet treats!

Learn the difference between gluten sensitivity and gluten allergy and how these conditions affect the body. Leave with gluten-free recipes for Valentine’s Day.

Instructor: Katy Taylor

THE ART OF BRAISING (H)—WEST 7TH Sunday, Feb. 21 • 1–4:00 p.m. $34/$32 members Instructor: Dr. Margaret Litchy-Miller Braising, or pot-roasting, rewards you for using the most flavorful and the cheapest cuts of meat. Join Jan for an afternoon of braising and DENSE & DEADLY CHOCOLATE CAKES, GLUTEN-FREE! (H)—EAST 7TH Sunday, Feb. 7 • 1–4:00 p.m. $34/$32 members preparing garlic mashed potatoes.

Instructor: Jan Grover You’ll bake dense, chocolaty cakes as a prelude to Valentine’s Day, one without any flour and the other with gluten-free flour. Extensive SHOPPING THE CO-OP ON A BUDGET (L)—EAST 7TH handouts provided.

Tuesday, Feb. 23 • 6–7:00 p.m.

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

COLLEGE PLANNING STRATEGIES WORKSHOP (L)—WEST 7TH Instructor: Katie Campbell Tuesday, Feb. 9 • 6–7:30 p.m.

Free (registration required) Wondering if you will be able to help your child finish college and still OVERCOMING LIFE WITH TRAUMATIC BRAIN INJURY (L)—WEST 7TH retire someday? With this workshop and some planning, you can!

Tuesday, Feb. 23 • 6–7:30 p.m. $17/$15 members, includes book INSTRUCTORS: Nicholas Scottrussell and Thomas Larson Join Amy for a signing of her book “Life with a Traumatic Brain Injury: Finding the Road Back to Normal” and a wellness talk on Traumatic EASY PEASY PLANT-BASED DESSERTS (DT)—WEST 7TH Brain Injury (TBI). Registration for this class includes Amy’s book!

Thursday, Feb. 11 • 6–8:00 p.m. $15/$12 members Instructor: Amy Zellmer Learn how to create a variety of tasty vegan desserts, including truffles, chocolate-covered strawberries, and cheesecake!

NUTRITION FOR YOUNG ADULTS (L)—WEST 7TH Instructor: Chelsea Hassler Wednesday, Feb. 24 • 5:30–7:00 p.m. $30 for ages 17 & up/ $15 for ages 16 & under SPRING INTO HEALTH (L)—EAST 7TH Learn how food choices are connected to moods, energy, memory and Thursday, Feb. 11 • 6–7:00 p.m. $10/$5 members focus, weight, acne, and cravings. This class is for ages 17 and up and Learn spring detox recipes, home-organization tips, weight loss children ages 12–16, with a paid adult. guidance, and fat-burning exercises to spring yourself into health.

Instructor: Kristen Gunderson Instructor: Katie Peyton

THINKING OUTSIDE THE BOX ABOUT YOUR HEALTH (DT)—EAST 7TH Tuesday, Feb. 16 • 6–8:00 p.m. $15/$12 members Explore very simple, practical, yet powerful techniques in and out of the kitchen toward better nutrition, health, and creativity.

Instructor: Bekah Rieke

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FOOD AS MEDICINE: STAYING HEART HEALTHY (DT)—WEST 7TH Thursday, Feb. 25 • 6–7:30 p.m. $25/$20 members During this class, you will learn how to utilize herbs, garlic, and other fresh ingredients as medicine to keep your heart and cardiovascular system healthy and strong.

Instructor: Dr. Margaret Litchy-Miller

GLUTEN-FREE, DAIRY-FREE BREAKFAST FUN! (H)—WEST 7TH Saturday, Feb. 27 • 10:00 a.m.–12:00 p.m. $35/$30 members Learn recipes, prepare, and enjoy satisfying, gluten-free carbs. Please bring a pint jar with a lid to bring your overnight creation home.

Instructor: Katy Taylor

BIRTHING OPTIONS IN THE TWIN CITIES (L) —WEST 7TH Tuesday, March 15 • 6–7:30 p.m. $10/$7 members Home birth, birthing centers, and hospitals are all safe options, but which is right for you? Join Caitlin for a discussion of birth environment options in the Twin Cities.

Instructor: Caitlin Wait, APRN, CNM

NATURAL APPROACHES TO THYROID HEALTH (L)—WEST 7TH Wednesday, March 2 • 6–7:30 p.m. $25/$20 members THE SUGAR SMACK DOWN (L)—EAST 7TH Thursday, March 17 • 7–8:00 p.m. $10/$5 members Discover what you can do to naturally improve thyroid function and Do you frequently get uncontrollable sugar cravings? Learn how to increase your energy, mood, and metabolism.

Instructor: Dr. Sara Jean Barrett give your sugar addiction a serious smack down!

Instructor: Katie Peyton

SHOPPING THE CO-OP ON A BUDGET (L)—WEST 7TH Thursday, March 3 • 6:30–7:30 p.m.

Free (registration required) EASY PEASY PLANT-BASED MEALS (DT)—WEST 7TH Saturday, March 19 • 10:00 a.m.–12:00 p.m. $15/$12 members Think healthful eating is out of your budget? Learn tips for how to We will prepare a plant-based appetizer, entrée, and dessert in the shop for natural, organic foods without breaking the bank.

Instructor: Katie Campbell class. Learn how affordable and easy plant-based eating can be!

Instructor: Chelsea Hassler, Animal Rights Coalition

SPRING SOUPS (DT)—EAST 7TH Saturday, March 5 • 10:00 a.m.–12:00 p.m. $35/$30 members THE ART OF KOMBUCHA (L)—EAST 7TH Saturday, March 19 • 1–3:00 p.m.

Free (registration required) Make light, restorative soups all season long. We will create five easy Participants will learn how to brew Kombucha at home. Participants soups including Asparagus, Pea, Minestrone and more.

Instructor: Matt Deutsch will take cultures home, so please bring a jar. This class is free, but donations are welcome.

Instructor: Megan Thrasher Pierce MAKING NUT AND SEED MILKS FROM SCRATCH (DT)—WEST 7TH Saturday, March 5 • 10:00 a.m.–12:30 p.m. $20/$15 members THE PERFECT 12–MINUTE PIZZA (H)—EAST 7TH Learn how to make nut and seed milks from scratch and combine $25/$23 members them with other ingredients such as turmeric to make warming elixirs Sunday, March 20 • 1–4:00 p.m.

This pizza is made in two simple steps!

Stay afterward to make a load and tonics.

Instructor: Latifa Lipton of dough for the week; bring a mixing bowl and pick up the simple fixings for the dough on the spot. Children over 6 are welcome to GUT REACTION: RESTORE DIGESTIVE HEALTH (L)—EAST 7TH register for this class.

Instructor: Jan Grover Thursday, March 10 • 6–8:00 p.m. $30/$25 members Do you suffer from heartburn, gas, bloating, indigestion, constipation, or diarrhea? Put an end to these uncomfortable health issues with real MACROBIOTIC KITCHEN: EASY PICKLES AND FERMENTED FOOD (DT)— WEST 7TH food. $25/$20 members Instructor: Nutrition Educator from Nutritional Weight and Wellness Tuesday, March 22 • 6–8:00 p.m.

Spring is a good time for cleansing our bodies and fermented foods bring much-needed benefits to our digestive system.

DIY HOUSEHOLD CLEANERS (H)—WEST 7TH Instructor: Gabriele Kushi Saturday, March 12 • 1– 2:30 p.m. $17/$15 members Make your own cleaning products such as laundry soap, all-purpose LA COOPERATIVA AL ALCANCE DE SU BOLSILLO—ESPAÑOL (L) — cleaners, and dish soap. You will leave with samples to bring home EAST 7TH with you.

Gratis (registre de antemano) Instructor: Annie Curtis Miércoles, 23 de Marzo • 6–7:00 p.m. ¿Cree que comer sano está fuera de su alcance? Aprende los secretos GROWING CULINARY AND MEDICINAL HERBS AT HOME (L)—EAST 7TH para saber cómo comprar alimentos naturales, orgánicos, sin romper Saturday, March 12 • 10:00 a.m.–12:00 p.m. Free (registration required) su presupuesto.

Instructor: Katie Campbell You will learn how to design and implement a home medicine garden, including growing, harvesting and preserving. This class is free, but EATING FOR ENERGY WITH SPRING PRODUCE (H)—EAST 7TH donations are welcome. $15/$12 members Instructor: Megan Thrasher Pierce Thursday, March 24 • 6–8:30 p.m.

This class will inspire you to make spring veggies front and center in your diet. Learn delicious recipes and preparation techniques.

PERFECT FRUIT PIES IN ONE JOYFUL LESSON (H)—WEST 7TH Instructor: Bekah Rieke Sunday, March 13 • 1–4:00 p.m. $34/$32 members Join Jan for an afternoon of making crusts and baking micro 6” pies.

VEGETARIAN CHIRASHI SUSHI (DT)—WEST 7TH We’ll shop for suitable fruit fillings—and then you’ll bake your oneSaturday, March 26 • 2–4:00 p.m. $35/$30 members person pie on the spot.

Instructor: Jan Grover Learn how to make Chirashi sushi with dried shiitake mushrooms, gobo (burdock root), and a variety of other vegetables. This dish is MEAT SCIENCE AND COOKING 101 (DT)—EAST 7TH perfect for a party or a Bento box!

Sunday, March 13 • 10:00 a.m.–12:00 p.m. $20/$15 members Instructor: Kimiko Molasky We will cover cooking techniques for certain cuts of meat and the basics of Meat Science 101, ranging from animal anatomy to ecology and how these pertain to cooking.

Instructor: Ahren Grunow

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News and Announcements

UPCOMING EVENTS

Minnesota FoodShare March Campaign

February 13 Chocolate Tasting & Gift Fair, all three store locations

2016 marks the first time the MN FoodShare March Campaign will be a part of our Positive Change program. With this program, your reuseable bag credits are 10¢, and you have the option to round up a donation at the registers. Our goal this year is to raise 20,000 dollars/pounds of food.*

March 1 MN FoodShare March Campaign starts March 15 Member-Owner Appreciation Day March 27 Easter, open regular hours

Once again, we are banding with a group of Minnesota food co-ops to participate in the March Campaign. Last year, participating Minnesota food co-ops raised a total of 9,891.87 pounds of food and $116,597.32, for a total of 126,489.19 pounds/dollars for food shelves across the state!

In addition to serving Keystone Community Services, SPACCDepartment of Indian Work, Neighborhood House, and Hallie Q. Brown Food Shelf, we are adding a fifth food shelf this year which serves St. Paul’s east side—Merrick Community Services food shelf.

As an exciting addition this year, the Finnegans Reverse Food Truck will visit each store. Rather than serving food, the Finnegans Reverse Food Truck does the opposite. It accepts non-perishable food and monetary donations for those struggling in our community. Check out the truck and bring your donations on these dates (stay tuned to our website, Facebook, and Twitter pages for times):

EAST 7TH – MARCH 26 SELBY – MARCH 21 WEST 7TH – MARCH 26 * Last year, Mississippi Market raised 24,553.73 dollars/pounds for the MN FoodShare.

Member-Owner Appreciation Day MARCH 15 Member-owners receive 10% off everything in the store** Mississippi Market appreciates the support of our member-owners.

Because of you, we have been able to offer local and organic foods to our St. Paul neighbors for over 35 years.

We want to thank you for being a part of our cooperative community.

Please join us on March 15 for our first Member-Owner Appreciation Day, in which member-owners will enjoy 10% off their entire** purchase. ** Discount does not apply to non-discountable items, such as milk, eggs, dairy, cut flowers, and special orders on cases.

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

U P C O M I N G D AT E S : February 10 | March 9

Katy Taylor

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

Exceptional teachers

helping students find the full value of yoga.

StPaulYogaCenter.com 651.644.7141 1162 Selby Ave. Saint Paul

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

Emily E. Sherman emilyesherman.com

651.341.7686

700 Grand Ave, St. Paul, MN 55105

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 on your Winter Tree Care needs!

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LOVE =

One Chocolate Bliss Cookie, or maybe Six wrapped up like a KISS! Simple. Done.

Great Harvest – The way bread ought to be.

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 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 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, February 23, 6:30 p.m. Selby Community Room • Tuesday, March 22, 6:30 p.m. Selby Community Room

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.

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