April-May 2016

Market Medley Mississippi Market Member Newsletter April-May 2016 Vol. 41 No. 2

PLANET PARTY Saturday, April 23 | 11 am–2 pm Selby Avenue Store | 622 Selby Ave, 55104

Celebrate Earth Day at Mississippi Market’s Planet Party, Saturday April 23 from 11 am to 2 pm at our Selby Avenue location. Try tasty samples, enjoy 10% off all bulk products, meet a few of our favorite Earth-friendly vendors, and enter to win a bicycle. Plus, gear up for gardening season with family-friendly planting activities and a tree sapling giveaway (while supplies last).

General Manager Report

Food you can be proud to serve, food you can enjoy, and food you can afford Gail Graham, general manager Spring is upon us, always an exciting time of year. The ambitious ones among us will start bedding plants —and take a chance on getting them in the ground early. I will be checking the inventory of my last year’s seeds, which are tucked away in an airtight bag in my freezer.

As you think about your gardening plans, make a note of our plant sale dates. Our annual plant sale will take place at our West 7th store from May 5 to June 5. Once again, we will have an inspiring collection of bedding plants for your vegetable and flower gardens. I am always excited to see what heirloom varieties will be available and can be counted on to buy more than I need. This year I swear I will make a list and stick to it!

In April, while you are daydreaming about your garden, make a note to stop by our Planet Party at the Selby store on Saturday, April 23. This special Earth Day celebration will include Earthfriendly vendors, a raffle for a bike, and gardening activities. Plus, we’re offering 10% off everything in our bulk section throughout the day at all locations.

demonstrate their concerns and demand change.

Although great progress has been made, the fight for a clean environment continues with increasing urgency as the impact from global warming becomes impossible to ignore: clean air; clean water; clean food. Sadly, we can’t take any of these for granted. At your co-op we know this and continue to work to bring you fresh, delicious food grown in a manner which respects the environment. Food you can be proud to serve, food you can enjoy, and food you can afford. As we enter our strongest local season you will find an increasing selection of fresh produce from our local partners-some of whom are certified organic-all of whom share our concern for the environment and reflect that concern in their growing practices.

We work to bring you fresh, delicious food that is grown in a manner that respects the environment.

Earth Day started back in 1970. The idea of harnessing the power of the people to force environmental protection onto the national political agenda came about as a result of a massive oil spill that ravaged the Santa Barbara coast in California.

That first Earth Day had 20 million Americans speaking out, in one way or another, to

2

Spring is a time to throw open the windows and doors and let in the fresh air. We can’t exactly do that at the stores, but once better weather is upon us we hope to add an outdoor seating area along Maple Street at our East 7th store.

We are still in the permitting process for this, but do hope to have it ready soon so you can enjoy your lunch al fresco.

In April, a random sampling of member-owners will be invited to participate in our biannual member survey.

If you get an invitation in the mail or via email, I do hope you will participate. These surveys provide us with valuable information about how well we are meeting your needs and what we can do to better serve you.

Board of Directors Report

Service to our community is a hallmark of cooperation Matthew Orensteen, board member

A

pril in Minnesota means uncertainty. In my mind April means the snow is melting and spring flowers are blooming in mild weather under sunny skies; the reality is that we can expect the unexpected. Snow and inhospitable temperatures may compete with my more hopeful expectations of spring.

Despite the inevitable clash of the changing seasons and with our growth slowing, a challenging time for there are certainties on which we can depend. Once our co-op. Along with strong fiduciary oversight, the again, our member-owners, shoppers, and staff have board’s need for nuanced long term visioning has worked together to mark another successful March perhaps never been more critical than it is now. campaign for the Minnesota FoodShare Our Board takes recruitment seriously. which contributes to food security Due to the vital role of the Board to for those in need in our state.

Just as the long-term success of the co-op, Mississippi Market, along with Mississippi reviewing candidate applications food co-ops around the state, based on needed skills and Market serves our collected thousands of dollars experience is the best practice and pounds of food for food community, memberto ensure we continue to have shelves all over Minnesota. owners can serve the a self-perpetuating, highStalwart service to our functioning, and representative co-op through sitting community is one of the board of directors. Our Board on our board of hallmarks of a cooperative. And Governance Committee will directors. just as Mississippi Market serves review candidate applications and our community, member-owners make recommendations to our full can serve the co-op through sitting on board about who to put on the ballot which our board of directors. will go before members in October. It is our goal to ensure everyone on the ballot is qualified to serve the This year it is of the upmost importance to find a interests of our membership. strong group of candidates who not only reflect the communities we serve but also possess the strengths Please consider serving on the board of directors and experience we need to maintain an effective and yourself. Think about attending a board meeting high-functioning board. to see how we work and watch for upcoming opportunities to meet current board members to The recent expansion of Mississippi Market to a third find out more about the vital role our board plays in location has been exciting, gratifying, and difficult. representing our member-owners and the diverse As expected, we will end the year with a loss, and will communities we serve. We hope to see you soon! not be distributing a patronage dividend for the year.

It is a challenging time in the natural foods sector,

3

The West 7th Store Plant Sale

By Maureen Hark, plant sale coordinator

The West 7th Store Plant Sale is well known for its great selection of Minnesota native flowering plants PLANT SALE and grasses, as well as a broad and colorful Thursday, May 5–Sunday, June 5 assortment of perennial 8 am–8 pm daily and annual flowers and West 7th Store | 1500 West 7th Street, 55102 greenery. We carry a huge selection of heirloom and hybrid vegetables and herbs— everyone’s favorites and some fun ones, like peanuts, artichokes, Malabar spinach, and ground cherries.

Once again, all of our plant stock will be coming from some of the best local growers in Minnesota, Glacial Ridge in Glenwood and Green Earth Growers near Prior Lake. Over the years, both have demonstrated a strong commitment to using Earth-friendly and sustainable cultivation practices. Everything we will have at the sale is grown using organic methods, with a large selection of certifiedorganic plants as well.

You’ll find Minnesota native plants, cold-tolerant annuals, vegetables, hardy herbs, blackberries, blueberries, and raspberries when the sale opens on Thursday, May 5. We will have a beautiful selection of hanging pots in stock just in time for Mother’s Day. In addition, we will be bringing in an early selection of tomatoes and basil this year.

The full line of perennials, annuals, tomatoes, peppers, tender vegetables, and herbs will arrive by May 11.

4

NEW THIS YEAR The sale will feature a selection of vegetables perfect for small-space gardening, like broccoli, cucumbers, sweet peppers, summer squash, and several varieties of tomatoes. We will also have some tomatoes and strawberries already planted in hanging baskets and patio pots, ready to go.

For those who like to start from scratch, the West 7th store carries a comprehensive selection of organic and heirloom seeds from High Mowing, Seed Savers Exchange, and Prairie Road Organic.

We’ll also have gardening essentials like books, tools, gloves, potting soils, and amenities. Plus, look for some fun garden additions such as bug houses, hummingbird feeders, and garden lights.

Our East 7th and Selby stores will also have seeds, aprons, watering cans, and some lovely fair-trade items to use and enjoy this growing season.

FIND AN AWESOME VARIETY OF PEPPERS AND TOMATOES! For spicy-pepper lovers: Fatali, Ghost, Hungarian Paprika, Habañeros, Thai Yellow Chili, and Pepperoncini.

For sweet-pepper fans: Jimmy Nardello, King of the North, Tequila Sunrise, and Sweet Red Knight—all perfect for grilling or eating fresh in your summer salads.

For tomato buffs: Early Girl and Sweet 100s, bi-colored, cherry, paste, red, orange, and purple heirlooms including—but not limited to—Northern Lights, Black Ethiopian, Box Car Willie, Blondkopfchen, and Speckled Roman.

Bulk Brilliance

BULK SALE

Buying in bulk doesn’t mean dealing with large quantities.

At the co-op, buying in bulk means buying products with minimal or no packaging. You can bring in your own containers to fill, so you can get as much or as little as you need. The best part is that it’s easier on the Earth and your pocketbook.

Saturday, April 23 All day, all locations

BULK SALE Saturday, April 23—10% off anything* you can buy in bulk HOW TO BUY IN BULK 1. If you bring your own container, weigh it and record the weight while empty. That’s the tare weight.

2. Fill your container with the amount you need.

Please use the clean scoops and funnels provided or ask for assistance if needed. We’re happy to help!

3. Record the PLU number from the bin on the container.

4. All the cashier will need is the PLU number, tare weight, and the product. *excludes case discounts

S E RV E S 4 UNDER $ 13

Mediterranean Brown Rice Salad grain salad ingredients: 1 cup Lundberg brown rice, dry (bulk) | 4–5 cups arugula 1 cup dry chickpeas (bulk) | 2 Roma tomatoes, diced 4 ounces crumbled feta cheese | 1 tsp. salt (bulk) lemon vinaigrette ingredients: 1/3 cup olive oil (bulk) | 1 tsp. honey (bulk) 2 garlic cloves, minced | 1 lemon, juiced | 1 tsp. dried basil (bulk) 1/2 tsp. salt (bulk) | 1/2 tsp. freshly ground black pepper (bulk) 1/4 tsp. red pepper flakes (bulk)

preparation Soak the dry chickpeas overnight in a bowl of water. Once complete, place them in a large pot with several inches of water. Bring to a boil, then reduce to a simmer. Let the chickpeas cook for 60–90 minutes or until tender.

Add the dry brown rice to a pan along with 1 ∂ cups water and 1 tsp. salt. Bring to a boil, cover, and reduce heat. Simmer brown rice for up to 45 minutes or until tender. Set aside.

To prepare the dressing, whisk together the lemon vinaigrette ingredients until well blended.

In a large serving bowl, combine the warm cooked grains, arugula, chickpeas, Roma tomatoes, and feta. Toss with the dressing and season with black pepper and salt to taste.

5

Kitchen connection: Locally-grown produce supports healthful cooking

By Fatima Ali, member-owner

I am always excited to talk about what I call “eating well to be well” because health starts with the things we eat. I learned to care about what I eat and how it is grown after being in the United States for a couple of years. When I lived back home in Africa, most of the food I ate was not as processed as it is in the U.S. so there was no point in reading labels. I am glad to have the chance to continue learning about food because we live in a constantly changing world. We must pay attention to where our food is coming from, how it is grown, and how we make it, even when we are cooking it at home.

Fatima Ali has been a member-owner of Mississippi Market for a number of years, ever since her friend introduced her to the co-op. It’s now her “very favorite place to grocery shop.” Ali works as a licensed dental assistant at Community Dental Care and is a diabetes prevention coach at the YMCA. In addition, she studies at Metropolitan State University, where she partnered with us to write this article for a public speaking class.

Shopping at Mississippi Market is rewarding because the co-op values where its food comes from, just like you and me. When you shop here, you can learn about the local farmers who supply their produce to the co-op. This helps those of us who want to eat organic food and like to purchase local food! One of the local farms I became familiar with at the co-op is Featherstone Farm.

Featherstone Farm is a certified-organic farm located in Rushford, Minn.

The farm was founded by Jack Hedin and five other farmers in 1994. They took the name from Featherstone Township in Goodhue County, where Jack’s great-grandfather farmed and planted trees in the 19th century.

Throughout the year and depending on the season, Mississippi Market carries a variety of produce from Featherstone Farm. In late spring and early summer, look for their red, green, and romaine lettuces. In the fall and winter, their carrots, spinach, and cabbage are in season. I made my favorite recipe with their spinach—Maraq Khudrad, a modern Somali spinach dish. Spinach is one type of produce that is recommended to buy organic, so Featherstone Farm’s spinach is fantastic because it is both locally grown and organic. Spinach is also loaded with nutrients and is good for the skin and hair. As my mother always says, “there are foods that are healthy and easy on the body,” and spinach is one of them.

MAJOR CROPS THAT MISSISSIPPI MARKET BUYS FROM FEATHERSTONE FARM SEASONALLY THROUGHOUT THE YEAR: DINO KALE | GREEN KALE | RED KALE BROCCOLI | CAULIFLOWER | CARROTS RED LEAF LETTUCE | GREEN LEAF LETTUCE ROMAINE LETTUCE | CABBAGE | SPINACH CHERRY/GRAPE TOMATOES | SLICER TOMATOES 6

Typically, in the Somali culture, this dish is eaten in the morning with canjeero or rooti (forms of bread), but here in the States, some people eat it for any meal. This recipe is healthful and has all the nutritional benefits needed in a meal.

Maraq Khudrad ingredients 1–2 bunches of spinach, chopped | 1 Tbsp. of canola oil 5 garlic cloves, crushed | 2 medium-size tomatoes, chopped 1 onion | 2 medium-size potatoes, chopped A pinch of black pepper | A pinch of salt preparation 1. After cleaning and preparing each item, heat the oil in a frying pan and let it warm up.

2. Add the onion and potatoes. Cook on medium heat until the potatoes are soft.

3. Add the spinach, tomatoes, garlic, salt, and black pepper.

4. Blend and cook until the vegetables are cooked through, but not mushy.

The end result should not be too thick or watery, but somewhere in the middle. If you feel it is too thick, add a little water while still cooking. You can eat this vegetarian dish alone or as a side dish.

PHOTOS COURTESY OF FEATHERSTONE FARM

7

SHOP THE CO-OP ON A BUDGET (L)—WEST 7TH Wednesday, April 6 • 6:00–7:00 pm Free (registration required) Learn the secrets for how to shop for natural, organic foods without breaking the bank. Learn to set a budget, get coupons and resources, and learn more about our Co-op Basics and LIME programs.

GLUTEN-FREE SPRING SALADS (DT)—EAST 7TH Tuesday, April 19 • 6:00–8:00 pm $34/$32 members Join Maggie from the KilKenney Kitchen blog in making gluten-free, easy, and delicious salads. We will make and sample these three salads: Rejuvenation Salad, Tarragon Chicken Salad, and Great Greek Salad.

INSTRUCTOR: Katie Campbell, education & events specialist

INSTRUCTOR: Maggie Kilpatrick

GLUTEN-FREE, DAIRY-FREE BAKING MADE EASY (DT)—EAST 7TH Thursday, April 7 • 6:00–8:30 pm $30/$25 members If you thought that because you can’t have gluten, eggs, or dairy that you can never have a great-tasting muffin or cookie again, you thought wrong! We will bake muffins during the workshop so you can see and taste for yourself how easy it is!

STRESSED OUT? REAL FOOD’S THE ANSWER (L)—WEST 7TH Tuesday, April 19 • 6:00–8:00 pm $30/$25 members Good nutrition protects you from many stress-related conditions including: heart disease, depression, sleep problems, and more. Learn how eating real food in balance can help you manage stress and anxiety.

INSTRUCTOR: Nutrition educator from Nutritional Weight and Wellness

INSTRUCTOR: Latifa Lipton

SEED-SAVING WORKSHOP (H)—EAST 7TH Saturday, April 9 • 1:00–2:30 pm Free (registration required) Participants will learn the basics of seed saving, including techniques for saving particular seeds. This workshop is offered in the spirit of the Gift Economy, and donations will be accepted.

INSTRUCTOR: Megan Thrasher Pierce

BREW YOUR OWN KOMBUCHA (DT)—WEST 7TH Saturday, April 9 • 1:00–2:30 pm $35/$30 members This class includes instruction on how to brew your own great tasting kombucha at home. Take home a study guide with simple instructions, plus a starter culture to begin your kombucha adventure right away.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

COUNTER TOP FERMENTATION (H)—WEST 7TH Sunday, April 10 • 1:00–4:00 pm $30/$28 members Learn how to make vivid and tasty sauerkrauts, kimchis, and fermented spring vegetables at home. Bring a pint jar and lid, and come away with a tasty ferment high in vitamins C and B and tailored to your own taste.

Extensive handouts provided.

INSTRUCTOR: Jan Grover

SNACKING SMARTER (L)—WEST 7TH Tuesday, April 12 • 7:00–8:00 pm $35/$30 members You will learn what a snack should consist of, how frequently you should be snacking, and a few healthful, quick, and convenient options.

Snacks will be provided!

INSTRUCTOR: Jackie Mart

RETIRE WISELY (L)—EAST 7TH Tuesday, April 12 • 6:30–8:00 pm Free (registration required) Will I have enough money to retire? Will my retirement income last?

Are my assets protected? Get positive, professional guidance from a faith-based organization.

INSTRUCTORS: Nicholas Scott Russell and Katie Oelker

TAPAS PARTY! (H)—EAST 7TH Thursday, April 14 • 6:00–8:00 pm $35/$30 members Learn the basics of tapas, Spanish small plates. We will make six to eight tapas, discuss menu planning, plating, and presentation techniques, and enjoy a tapas dinner together! We will also make two versions of sangria.

INSTRUCTOR: Matt Deutsch

BACKYARD MUSHROOM BASICS (DT)—WEST 7TH Saturday, April 16 • 10:30 am–12:00 pm $39/$34 members Growing your own gourmet mushrooms can be easy—perfect for backyards and community garden plots. Learn what mycelium is and how to start and care for a variety of mushrooms. Leave with your own oyster mushroom log to take home.

INSTRUCTOR: Jeremy McAdams

BEAT THE SUGAR BLUES (DT)—EAST 7TH Saturday, April 16 • 1:00–3:00 pm $20/$15 members You will leave this class with more understanding of the causes of your sugar cravings, with practical tools for dealing with them, and with samples and recipes for healthful sweet treats.

INSTRUCTOR: Katy Taylor

8

COMMUNITY CLASSES A P R I L- M AY

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

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

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

MOON GARDENING (DT)—EAST 7TH Wednesday, April 20 • 6:00–8:00 pm Free (registration required) Participants will learn how to plant, grow, and harvest plants guided by the signs and phases of the moon. Gardening Calendars will be available for purchase. This class is offered in the spirit of the Gift Economy, and donations are welcome.

INSTRUCTOR: Megan Thrasher Pierce

EASY PEASY PLANT-BASED CHEESE (DT)—WEST 7TH Sunday, April 24 • 10:00 am–12:00 pm $15/$12 members Learn how to make delicious plant-based cheeses! You will sample all of these delicious varieties: Fresh Mozzarella, Cultured Cashew Chevre, Sharp Cheddar Cheese Ball and Easy Cheese Sauce.

INSTRUCTOR: Steve Leinen

HEART-HEALTHY SNACKS: CHILDREN’S COOKING CLASS (DT)—WEST 7TH Tuesday, April 26 • 6:00–7:00 pm

$35/$32 members We will be making a few after school snacks kids can easily make on their own! All supplies are included. This is an independent class for 6–10-year-old children, and parents do not need to be present.

INSTRUCTOR: Jackie Mart

PROTEIN FOR A HEALTHY HEART (DT)—EAST 7TH Tuesday, April 26 • 6:00–8:00 pm

$35/$30 members In this class, we will make healthy protein dishes like Tofu-Egg Scramble for breakfast, Tempeh/Mushroom Stir-fry for lunch/dinner and a not-so-sweet creamy delight for dessert. All dishes are gluten-free, vegan, and easy to digest.

INSTRUCTOR: Gabriele Kushi

THE MISSING LINK TO SUSTAINABLE HEALTH AND WEIGHT LOSS (L)— EAST 7TH Wednesday, April 27 • 6:00–7:00 pm $10/$5 members Did you know that every time you feel stress your body chooses to store fat? With just a few easy-to-apply tools, you’ll be able to master these two important pieces of wellness and improve your health, vitality and as a result, lose unwanted fat.

INSTRUCTOR: Katie Peyton

RHUBARB! (H)—WEST 7TH Thursday, April 28 • 6:00–9:00 pm

$30/$28 members This lively springtime class, timed to coincide with rhubarb’s annual return, will get you thinking differently about rhubarb. Join Jan for three hours of cooking your way through rhubarb dishes. Extensive handouts provided.

BONE BROTH MAGIC (DT)—WEST 7TH Saturday, May 14 • 10:00 am–12:30 pm $25/$20 members Bone Broth contains essential ingredients for our health and healing.

You will learn the essentials of bone broth and how to make it easily at home. Several different samples will be provided.

INSTRUCTOR: Jan Grover

GLUTEN-FREE SUMMER PICNIC FAVORITES (DT)—EAST 7TH Tuesday, May 17 • 6:00–8:00 pm $34/$32 members Enjoy all your summer parties and picnics with these fantastic, easy, delicious gluten-free dishes. We’ll make Turkey Burgers with Spinach and Feta, Wonderful Tzatziki Sauce, and KilKenney Kale Salad.

SHOP THE CO-OP ON A BUDGET (L)—EAST 7TH Thursday, April 28 • 6:00–7:00 pm Free (registration required) Learn the secrets for how to shop for natural, organic foods without breaking the bank. Learn to set a budget, get coupons and resources, and learn more about our Co-op Basics and LIME programs.

INSTRUCTOR: Katie Campbell, education & events specialist

EASY PEASY PLANT-BASED COOKING (DT)—EAST 7TH Saturday, April 30 • 10:00 am–12:00 pm $15/$12 members Join Chelsea Hassler of the Animal Rights Coalition and learn how to make delicious plant-based meals including: Stuffed Mini Peppers, Mapo Tofu, and a Peanut Butter & Chocolate Banana Treat.

INSTRUCTOR: Chelsea Hassler

INSTRUCTOR: Latifa Lipton

INSTRUCTOR: Maggie Kilpatrick

BIRTHING OPTIONS IN THE TWIN CITIES (L)—EAST 7TH Wednesday, May 18 • 6:00–7:30 pm $10/$7 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, APRN, CNM

OKONOMIYAKI: JAPANESE SAVORY PANCAKES (DT)—WEST 7TH Saturday, April 30 • 1–3:00 pm $35/$30 members Okonomi means “what you like,” and implies the casualness of this popular Japanese dish. Learn to make this Japanese pancake filled with thinly sliced cabbage and a variety of ingredients.

HOLISTIC APPROACHES TO AUTOIMMUNITY (L)—WEST 7TH Wednesday, May 18 • 6:00–7:30 pm $25/$20 members This class will cover major modifiable contributors to autoimmune conditions, and we will talk in depth about some of the most common autoimmune diseases, including rheumatoid arthritis, Hasimoto’s thyroiditis, psoriasis, IBD, and more.

INSTRUCTOR: Kimiko Molasky

INSTRUCTOR: Sara Jean Barrett, ND

CELEBRATE SPRING WITH VEGETABLE PIES! (H)—EAST 7TH Sunday, May 1 • 1:00–4:00 pm $34/$32 members Minnesota offers so many tasty wild foods, and spring is one of the best seasons to sample them. You’ll complete a six-inch savory pie for eating on the spot or taking home. Extensive handouts provided.

DIY KOMBUCHA (DT)—EAST 7TH Saturday, May 21 • 10:00–11:30 am $34/$30 members Fermented foods have been used for thousands of years to bring good health to those who eat them. This class offers tastes of many different variations of kombucha and instruction on how to make them. Class fee includes a starter culture.

INSTRUCTOR: Jan Grover

DEMENTIA FRIENDS SESSION (L)—EAST 7TH Tuesday, May 3 • 6:00–7:30 pm Free (please register in advance) This session is designed to raise awareness, increase knowledge, and transform attitudes about those living with dementia.

INSTRUCTOR: Julie Hunt, RN

BALANCED FOODS FOR BALANCED MOODS (L)—WEST 7TH Tuesday, May 3 • 6:00–8:00 pm $30/$25 members Food is the key to positive moods. It is a natural antidepressant and your best source of healthy brain chemicals. Through balanced eating of real food, watch your mood swings disappear.

INSTRUCTOR: Nutrition educator from Nutritional Weight and Wellness

GLUTEN-FREE, DAIRY-FREE BREAKFAST FUN! (H)—EAST 7TH Saturday, May 7 • 10:00 am–12:00 pm $30/$25 members Eating gluten- and dairy-free doesn’t mean you can’t enjoy yummy breakfast foods! We’ll prep, bake, and eat other yummy creations onsite. Recipes will be provided. Please bring a pint jar with a lid. Recipes contain eggs.

INSTRUCTOR: Katy Taylor

SALSAS FOR AUTHENTIC MEXICAN COOKING (DT)—EAST 7TH Tuesday, May 10 • 6:00–8:00 pm $35/$30 members Milissa will teach how to make Roasted Salsa, Fresh Salsa, and Cooked Salsa. Then, she’ll demonstrate how to use those salsas as sauces to make guisados, which is similar to a stew with poultry, beef or shrimp.

Participants will enjoy chips & salsa and taste the finished guisados.

INSTRUCTOR: Milissa Silva-Diaz

DIY KOMBUCHA (DT)—WEST 7TH Thursday, May 12 • 6:00–7:30 pm $34/$30 members Fermented foods have been used for thousands of years to bring good health to those who eat them. This class offers tastes of many different variations of kombucha and instruction on how to make them. Class fee includes a starter culture.

INSTRUCTOR: Barb Bredesen

EASY PEASY PLANT-BASED COOKING (DT)—EAST 7TH Sunday, May 22 • 10:00 am–12:00 pm $15/$12 members Join Chelsea Hassler of the Animal Rights Coalition and learn how to make delicious plant-based meals including: Deviled Potatoes, Jalapeño Poppers, and Sweet Potato Black Bean Tarts.

INSTRUCTOR: Chelsea Hassler

FULL-TILT STIR FRYING (H)—WEST 7TH Sunday, May 22 • 1:00–4:00 pm $30/$28 members Spend an afternoon exploring basic traditional techniques of stir frying. You’ll learn what to look for in an effective wok, review local Asian greens and how to use them, and make at least three stir-fries.

Extensive handouts provided.

INSTRUCTOR: Jan Grover

SHOP THE CO-OP ON A BUDGET (L) – EAST 7TH Thursday, May 26 • 6:00– 7:00pm Free (registration required) Learn the secrets for how to shop for natural, organic foods without breaking the bank. Learn to set a budget, get coupons and resources, and learn more about our Co-op Basics and LIME programs.

INSTRUCTOR: Katie Campbell, Education & Events specialist

BASIC JAPANESE COOKING WITH MISO SOUP (DT)—EAST 7TH Saturday, May 28 • 1:00–3:00 pm $35/$30 members Learn how to create a simple Japanese meal. On the menu for this class is: Japanese Rice, Miso Soup with Tofu and Wakame, Grilled Fish, Simple Vegetable Pickles, Boiled Spinach, and Cold Tofu. The class includes a whole meal.

INSTRUCTOR: Kimiko Molasky

INSTRUCTOR: Barb Bredesen

9

News and Announcements

UPCOMING EVENTS

Member-Owner Survey A random sampling of member-owners will be invited to participate in a satisfaction survey arriving via mail or email. Thanks for your participation.

DIY with essential oils make great Mother’s Day gifts EY

BI

AN

NUA

R L SU

V

April Member-Owner Survey April 22 Passover

Stop by the DIY station to make a little something special. Use refreshing Aura Cacia essential oils to make mom a Cooling & Soothing Skin Mist or Sweet Orange Patchouli Hand & Nail Scrub.

West 7th Friday, April 15, 11 am–5 pm & Saturday, April 16, 11 am–4 pm East 7th Friday, April 29, 11 am–5 pm & Saturday, April 30, 11 am–4 pm Selby Friday, May 6, 11 am–5 pm & Saturday, May 7, 11 am–4 pm

Positive Change April—Frogtown Farm Enriching the world by cultivating soil and community in Frogtown April 23 Planet Party | 11 am–2 pm Selby Avenue store | 622 Selby Ave. April 23 Bulk Sale | All day All locations

May 5–June 5 Plant Sale | 8 am–8 pm West 7th store | 1500 West 7th St. May 8 Mother’s Day May 30 Memorial Day

10

May—Face-to-Face Counseling Offering health care, counseling, a meal program, and food shelf for homeless youth

Meet West 7th’s new store manager If this face looks familiar, it’s probably because it is. Tori Nonnemacher has been with Mississippi Market for 9 years. She started at the Randolph store, and then assisted in opening the West 7th store, where she managed the front of the house for over 6 years. In 2015, she was part of the management team that opened our East 7th store. Now she returns to West 7th, as the store manager. Tori is looking forward to practicing the principles of servant leadership with the staff and providing great customer service to the community in her new role.

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

U P C O M I N G D AT E S : April 13 | May 11

Branch and Bough Tree Service and Landscape Care

Full Service Tree Care

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

Call today for a Free Estimate!

Arboriculture Rooted in Excellence w Committed to Sustainable Landscapes

Emily E. Sherman emilyesherman.com

651.341.7686

700 Grand Ave, St. Paul, MN 55105

Katy Taylor

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

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

Exceptional teachers

helping students find the full value of yoga.

StPaulYogaCenter.com 651.644.7141 1162 Selby Ave. Saint Paul

11

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

Board of Directors 651.310.9475 board@msmarket.coop Debbie Brown Fun Fun Cheng Sara Kujawski Megan McGuire Matthew Orensteen Tracy Sides Stephen Streng Mia Taney Hlee Vang Maureen DeCamp, Board Assistant

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

Market Medley General Manager Gail Graham Editor Kari Binning Proofreader Sid Korpi/ Proof Positive Graphic Designer Lucas Beck Greenhaven Printing Printing Market Medley is published six times each year to provide information on Mississippi Market, the cooperative movement, food, nutrition and community issues. Member coupons will be published in each issue. Opinions expressed herein are of the authors and are not necessarily those of the newsletter or Mississippi Market.

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

Comments on the content of this newsletter are heartily encouraged.

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

B O A R D M E E T I N G D AT E S • Tuesday, April 26, 6:30 pm Selby Classroom • Tuesday, May 24, 6:30 pm Selby Classroom

Moving soon?

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

With you every smile of the way.

Now even more St. Paul locations to choose from!

GRAND AVENUE 917 Grand Avenue 651-221-1902

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

MAC GROVELAND

COMO AVENUE

Family Dentistry

Family Dentistry Implants | Cosmetic

Richard C. Ehrmanntraut, DDS

William H. Harrison, DDS

91 Snelling Avenue, #110 651-646-3735

2282 Como Avenue 651-646-1123

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

parkdental.com 12

Printed on Forest Stewardship Council certified recycled paper, processed chlorine-free, manufactured using biogas energy and containing 100% post-consumer fiber.