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Mississippi Market Member-Owner Newsletter | December 2016â€“January 2017 Vol. 41 No. 6

Holiday food & gifts B.T. McElrath Chocolatier

Locally handcrafted chocolate bars, bites, and truffles, made using sociallyresponsible and sustainably sourced cocoa beans from around the world, make wonderful gifts. Products are 100 percent natural with no artificial flavors, preservatives, or added colors. Their chocolatesâ€™ packaging is responsibly sourced and is printed using vegetable-based inks.

Bare Honey

Pick up some pure, raw, single-source honeys produced using Minnesota bees that are bred locally, making them more resistant to diseases, pests, and our cold northern climate. Bare Honey is 100 percent natural and contain no artificial sweeteners, refined sugars, or high-fructose corn syrup.

Alemar Cheese

These are the wares of small-batch makers of French-inspired, soft-ripened and fresh artisan cheeses produced in Mankato. All cheeses are made using 100 percent organic, grass-based milk from Minnesota farms. Pick up some of their Brie and Camembertstyle cheeses to serve with crackers or bread at your next holiday gathering.

Mississippi Market Gift Membership Know of anyone with a passion for healthful foods that are organic, locallygrown and produced, and minimally processed and packaged? Give them the gift that keeps on giving: a Mississippi Market Co-op membership! Stop by our Customer Service desk to purchase a gift membership- no paperwork or personal contact information needed at time of purchase..

Thousand Hills Cattle Co.

Give the gift of 100 percent grass-fed beef goods, including ground beef, beef patties, beef sticks, jerkies, sausages and steaks. All products are GMOfree, made using beef from heritagebreed cattle that are holistically managed in free-range grazing environments. Taste the difference of grain- and antibiotic-free meats!

General Manager’s Report

The True Value of Supporting Local Gail Graham, general manager

At Mississippi Market, we know that supporting local is important to you, so we’re always looking for ways to partner with growers who are part of our vital local economy. We work with many small farmers and companies, and some not so small. Organic Valley, a farmer-owned co-op, is one of the latter. Organic Valley got started just across the river in Wisconsin’s Coulee Region at a time when small farmers were given the message to get big or get out. The seven farmers who founded the cooperative were on a mission to change the way people think about food. For 27 years, they have produced some of the highest-quality dairy products available and have been terrific partners with area co-ops since day one.

Our co-ops strengthen the local ties that build strong communities.

Today, they are a billion-dollar organic business, which has grown thoughtfully over the years, never losing sight of the central mission of the cooperative: “to support rural communities by protecting the health of the family farm — working toward both economic and environmental sustainability.” There are now over 1,800 family farms in the cooperative with an average size herd of 72. Organic Valley members receive a fair price for their product and build equity in their cooperative. By contrast, in California, which produces 21 percent of the milk for the U.S., the average herd size is 1,056. Which farm would you rather have in your neighborhood? Growth, consolidation, and change are everywhere in our economy, including in our industry. A 2013 USDA report noted the 20 largest food retailers, led by Walmart, accounted for 64 percent of the grocery store sales in the U.S. — up from 40 percent in 1993.

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Walmart, one of the largest grocers in the world, has “supporting local” as one of their initiatives, too. However, a recent Huffington Post article noted that in contrast to Organic Valley, Walmart tends to force farmers to accept prices that are untenable, and there is little evidence of small farmers benefiting from Walmart’s program. Also, at Walmart “local” doesn’t necessarily mean a small family farm down the road; it is just as likely to mean a huge factory farm near one of their distribution centers. The more that super centers, online retailers, and big chain stores dominate the retail landscape, the fewer opportunities there will be for farmers’ markets, neighborhood stores, local growers, food co-ops, and all the other organizations working so hard to create a more just and equitable food system — a food system that benefits consumers, workers, and growers alike; a food system that provides great food and builds long-term value for our regional economy. At the co-op, we strive to ensure our local partnerships are sustainable and want our partners to be more than simply “check the box” local. We build relationships with producers and distributors that share our values, some very large, like Organic Valley, and some quite small, like Sin Fronteras Farm. Last year we spent over $8.5M with 142 of these local producers and locally-owned companies. Co-ops like Mississippi Market and Organic Valley help people take more control over the economic forces in their lives while helping to create better lives for our local farmers and producers. Our co-ops strengthen the local ties that build strong communities. When we choose co-ops and products from our local producers, we are making choices that can help shape our society and our economy in profound ways, choices that build a future of which we can be proud.

Board of Directors’ Report

Reflecting on a Year of Successes and Challenges Mia Taney, board chair

I love Mississippi Market. It’s true. I am madly in love. I love my co-op because of our steadfast focus on mission and because I see our cooperative values alive in three stores across St. Paul. I love my co-op because we serve and benefit the community. I love my co-op because of the food, too, of course, and because of member-owners like us who care deeply about the success and longevity of Mississippi Market. We are the co-op! We can be proud of the positive change Mississippi Market creates. During the last fiscal year (July 1, 2015–June 30, 2016), we welcomed 2,372 new member-owners. We opened a gorgeous new store in the Dayton’s Bluff neighborhood on the East Side of St. Paul. We expanded the Co+op Basics program that ensures essentials — basic natural foods — are affordable and accessible to everyone. Thanks to our generous shoppers, we donated over $115,000 to 12 different local nonprofit organizations through our Positive Change program. And these are just a few of the highlights! While our collective commitment and cooperative spirit is strong, we must also recognize that we are in the midst of never-before-seen market dynamics. Our competitive landscape is rapidly and dramatically changing as large national chains enter the market at an impressive clip. In the past, the co-op was one of only a few options for shoppers who wanted access to natural and organic foods and to make a difference through their food choices. While we remain an authentic choice for people who want more than just an organic label, many of the products we sell are now widely available. In order to successfully compete, we have to leverage our roots and stay true to our values and mission. We recently hosted our Annual Meeting on Thursday, October 27, at the Minnesota History Center and welcomed three newly elected board members to our team. These board members bring expertise in strategic and financial planning, food production, and more. Our member-owners elected Roy Berger, Heather Haynes, and incumbent Stephen Streng for three-year terms. Thank you to everyone who attended and to those of you who voted in our annual board of directors election. We successfully broke our previous election record this year with over 800 member-owner votes! Our new board is poised to continue strongly carrying us forward in the competitive natural foods market place. On behalf of the board of directors, I want to thank you, staff and member-owners alike, for making Mississippi Market great. Cheers to our continued success!

DECEMBER–JANUARY |

Focus on Fair Trade

Quality Coffees Support Healthy Lives and a Healthy Environment Matt Frank, communications specialist

Why buy fair-trade coffee? Products displaying a Fair Trade label have been third-party certified to guarantee they meet strict social, environmental, and economic standards, paying respect to both people and the planet. Fair-trade-certified coffee growers and distributors are not solely invested in profits — they’re also invested in a strong set of values geared towards building just and equitable relationships between farmers and consumers while simultaneously protecting natural resources. Fair-trade coffee businesses typically operate using cooperative, worker-owned, and sustainable business models. These models provide small Mexican, South American, and African coffee farmers with living wages and civil labor rights, ensuring workers receive fair financial compensation and safe, stable working conditions in exchange for their commitment to producing products that are healthful, delicious, and environmentally responsible. Since fair-trade products so closely align with our cooperative operational values, we proudly carry an array of organic fair-trade coffees. Whole bean and ground coffees are available prepackaged, freeze dried, and in bulk from the following vendors: • Café Altura (freeze dried) • Kickapoo Coffee — Ventura, Calif. (bulk and prepackaged) — Viroqua, Wis. • Equal Exchange (bulk and prepackaged) • Pachamama Coffee — St. Paul, Minn. (prepackaged) — Sacramento, Calif. • Farmer to Farmer (bulk) — Glenwood City, Wis. • Peace Coffee (bulk and prepackaged) • Just Coffee Co-op — Minneapolis, Minn. (prepackaged) — Madison, Wis. Additional fair-trade-certified products sold at Mississippi Market include chocolate, tea, and bananas. It is extremely important that non-locally-grown goods we sell promote personal, economic, and environmental health and sustainability. Rest assured knowing that many of the foods requiring tropical climates for growth available at the co-op are produced and distributed with attention paid to improving social capital and environmental health. By purchasing fair-trade, our collective values are supported, and in turn support thriving, democratically-run businesses. Next time you sip a warm fair-trade coffee, remember how it was grown, and reflect on its larger positive impact. By purchasing products that align with your personal values, you’re taking part in the democratic process of voting using your grocery dollars. Buying fair-trade helps to promote sustainable agriculture practices, encourages a fair quality of life for farmers, and protects the Earth for future generations to come. 4

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A Holiday Brew for Family and You Settle into the year-end holiday season with our Holiday Chai recipe. This warm spiced beverage makes a wonderful holiday gift and is sure to bring cheer on a cold winter’s eve. Warm up by the fireplace or under a thick woolen blanket with this soothing seasonal drink.

Holiday Chai ingredients (Makes 12–16 servings) 12 cardamom pods | ½ tsp. whole red peppercorns ½ tsp. whole black peppercorns | 1 Tbsp. fennel seeds ½ tsp coriander seeds | ½ tsp. whole cloves 1 4-inch cinnamon stick | 3 Tbsp. chopped candied ginger ½ cup loose leaf black tea preparation 1. Preheat oven to 350˚F. Split cardamom pods in half with a sharp knife and place in a pie tin or baking dish with red and black peppercorns, fennel seeds, coriander seeds, cloves, and cinnamon stick. Toast for 5 minutes or until spices are fragrant. Remove and cool. 2. Once cool, crush spices with a rolling pin, mortar and pestle, or large wooden spoon. The cinnamon stick may have to be crushed by hand or chopped with a knife. 3. Add crushed spices to a bowl along with candied ginger and loose leaf black tea. Toss until blended. 4. Spoon mixture into container of choice such as a Mason jar, fillable tea bags, or tea tin. 5. Brew tea mixture using tea bags or loose leaf tea infuser spoon with your choice of water or milk. Add sugar, honey, or agave syrup to taste.

H O L I D AY D R I N K- M A K I N G C L A S S E S Learn how to make your own fermented and tea-based holiday drinks at our upcoming do-it-yourself demonstration classes. Additional class information can be found on pages 8 and 9.

Holiday Sampler | East 7th store December 3 | 11:00 a.m.–2:00 p.m.

Join us for our festive Holiday Sampler — a chance to taste some indulgent flavors, including delicious, locally produced cheeses, meats, and chocolates; an opportunity to peruse Mississippi Market’s gift selection; and a fun way to enjoy family-friendly holiday activities. Vendors will include Thousand Hills Cattle Co., Deer Creek Cheese, B.T. McElrath Chocolatier, Veriditas Botanicals, Bare Honey and more. Additionally, at the Holiday Sampler, shoppers will have the chance to decorate holiday sugar cookies, make a holiday card, enjoy festive acoustic guitar music while sampling and shopping, and enter to win fabulous prizesincluding an inflatable kayak! If you’re unable to attend, you’ll still have a chance to meet some of our wonderful local vendors and sample their holiday selections during weekend in-store demonstration days throughout December. IN-STORE HOLIDAY SAMPLING & DEMO DAYS Dec. 10 | Selby store 11:00 a.m.–2:00 p.m.

Dec. 17 | West 7th store 11:00 a.m.–2:00 p.m.

BREW YOUR OWN KOMBUCHA— WEST 7 TH Saturday, Dec. 10 • 1:00–2:30 p.m. $35/Member: $30 THE PERFEC T CUP OF CHAI — EAST 7 TH Thursday, Dec. 15 • 6:00–8:00 p.m. $25/Member: $20 FESTIVE FERMENTED BEVERAGES — EAST 7TH Saturday, Dec. 17 • 1:00–3:00 p.m. Free (registration required) DECEMBER–JANUARY |

10 WAY S T O S AV E IN THE NEW YEAR Looking for ways to save in the New Year? We offer an array of opportunities to buy healthful, nutritious foods while shopping on a budget.

1. Co+op Basics We offer great savings on popular grocery and household essentials that are affordable and accessible to everyone who shops at the co-op. This program has recently been expanded to include more of your everyday favorites. 2. Co+op Deals Biweekly sales for everyone, including wellness products and an array of grocery, refrigerated, and frozen items. 3. Fresh Deals Weekly fresh food sales for everyone, with a focus on local and organic produce, deli, cheese, meat and seafood items. 4. Flash Sales Exciting one-day-only sales on popular items; deep item discount available to everyone. 5. Owner Deals Exclusive biweekly sales for our member-owners.

6. Biannual Member-Owner Appreciation Day One-day-only 10 percent storewide sales for our member-owners that occur in spring and fall.

OCT 11

2016

7. Wellness Wednesday Co-op shoppers save 10% on all vitamins and supplements the second Wednesday of every month. 8. Senior-Savings Thursday Memberowners over the age of 62 save 5% on their grocery purchases every Thursday. 9. LIME — Limited Income Membership Entry Our affordable $12 membership program for anyone enrolled in a qualifying financial-assistance program such as SNAP/ EBT, WIC, SSDI/SSI, Section 8 housing, Refugee Cash Assistance, Medical Assistance, and General Assistance. LIME members receive 10% off their groceries every day. 10. Buy in Bulk & Case Deals Save money by buying dry goods, nut butters, and vegetable oils in bulk or save 10% by purchasing your favorite produce by the case.

LE A R N TO S AV E We offer two free monthly classes to give you tips for stretching your budget when shopping at the co-op. Shop the Co-op on a Budget classes offer an opportunity to learn how to shop for natural, organic foods without breaking the bank, including ways to set a grocery budget. Cooking with Co+op Basics classes feature budget-friendly, from-scratch cooking techniques and recipes that feed a family of four for under $10. Additional class information can be found on pages 8 and 9.

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S H O P T H E C O - O P O N A B U D G E T– E A S T 7 T H Thursday, Jan. 5 • 5:00–6:00 p.m. Free, registration required COOKING WITH CO+OP BASICS: RISOTTO– EAST 7TH Saturday, Jan. 21 • 10:30 a.m.–12:00 p.m. $5 registration required — reimbursed as a $5 co-op voucher

Cooking with Co+op Basics: A delicious homemade meal made with your belly and budget in mind.

DISH

Creamy Potato Leek Casserole ingredients (serves 8-10) 2-∂ lbs. red potatoes (about 8-10), cut into ∆-inch cubes 2 leeks, white and light-green parts sliced ¼ cup Field Day extra-virgin olive oil* + 2 Tbsp. divided 2 cups Field Day vegetable broth*, divided ½ cup + ¼ cup King Arthur flour* preparation 1. Heat oven to 400˚F. 2. Cook potatoes in boiling water in saucepan for 10 min. 3. In a large saucepan over medium-high heat, pour in ¼ cup olive oil. Line a baking sheet with paper towels. 4. Put ½ cup of the flour in a small bowl and season with salt and pepper. Add the sliced shallots and toss to coat evenly. 5. Working in batches, fry the shallots until golden brown and lightly crisped, 5–6 minutes. Set aside. 6. Drain potatoes; place in 2 ½ qt. casserole dish coated with 1 Tbsp. olive oil. 7. Add 1 Tbsp. olive oil to a large nonstick skillet on medium heat. Add leeks and cook 5 min. or until tender. Stir in 1 ¼ cups of broth.

2 oz. Smithfield cream cheese*, cubed 1 cup Rochdale Farms shredded cheddar*, divided ¼ cup Shroeder milk* 4 large shallots, peeled and sliced into thin rings 1 pinch salt & pepper to taste 8. Whisk flour and remaining ¾ cup broth in small bowl until blended. Gradually stir into ingredients in skillet; cook 2-3 minutes or until thickened, stirring constantly. 9. Add cream cheese, milk, and ½ cup shredded cheese; cook and stir 4 min. or until melted. 10. Cover potatoes with leek mixture; top with remaining shredded cheese and fried shallot rings. 11. Bake 20 min. or until potatoes are tender and sauce is heated through. 12. Serve warm and enjoy! * Co+op Basics items DECEMBER–JANUARY |

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.

CLASS LOCATIONS: EAST 7 TH | WEST 7TH L = LECTURE | DT = DEMO AND TASTING | D = DEMO | H = HANDS ON

DECEMBER CLASSES BREW YOUR OWN KOMBUCHA (DT) — WEST 7TH

Saturday, Dec. 10 • 1:00–2:30 p.m. $35/$30 members This class includes instruction on how to brew your own great-tasting Kombucha at home. Take home a study guide with simple instructions, plus a starter culture to begin your Kombucha adventure. INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

LEFSE-MAKING (H) — EAST 7TH

Saturday, Dec. 10 • 1:00–3:00 p.m. $20/$15 members Jan Nelson has been making lefse for the holidays and her family for many years. In this hands-on class, Jan will share her favorite recipe, give tips on rolling out the dough, and show best practices for cooking. Plus, you will enjoy tasty samples! INSTRUCTOR: Jan Nelson

EASY PEASY PLANT-BASED HOLIDAYS (DT)— WEST 7TH

Sunday, Dec. 11 • 10:00 a.m.–12:00 p.m. $15/$12 members Join Shawn from the Animal Rights Coalition for a morning of making easy and affordable plant-based holiday foods! You will create scrumptious, crowd-pleasing holiday dishes that are healthier, better for the environment, and crueltyfree! You’ll get to try all the delicious foods we make. INSTRUCTOR: Shawn McClay

THE PERFECT CUP OF CHAI (H) — EAST 7TH

Thursday, Dec. 15 • 6:00–8:00 p.m. $25/$20members In this workshop, we’ll delve into the world of Chai-brewing. You will learn about classic Chai spices and how to brew Chai using both a traditional method and simpler techniques. Participants will take home a blend, so bring a jar! INSTRUCTOR: Megan Thrasher-Pierce

FESTIVE FERMENTED BEVERAGES (H) — EAST 7TH

Saturday, Dec. 17 • 1:00–3:00 p.m. Free (registration required) This workshop focuses on learning the basics of making live, fermented beverages at home. You will learn all about fermentation: how it’s good for the body, what happens in the fermentation process, and how to do it. INSTRUCTOR: Megan Thrasher-Pierce

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JANUARY CLASSES SHOP THE CO-OP ON A BUDGET (L) — EAST 7TH

Thursday, Jan. 5 • 5:00–6:00 p.m. 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 Marty

DIY HOUSEHOLD CLEANERS (H)—EAST 7TH

Saturday, Jan. 7 • 1:00–2:30 p.m. $17/$15 members Make your own cleaning products such as laundry soap, all-purpose cleaners and dish soap. You will leave with samples to bring home. INSTRUCTOR: Annie Curtis

GETTING BACK ON TRACK (DT) — WEST 7TH

Tuesday, Jan. 10 • 6:00–8:00 p.m. $35/$30 members If your New Year’s resolution is to lose a few pounds, get fit, or to add a wellness meal plan to your lifestyle, then this class is for you! Gabriele will prepare delicious gluten-free, vegan, and macrobiotic dishes that are ready in 30 minutes. She also will provide you with an easy-to-follow meal plan. INSTRUCTOR: Gabriele Kushi

SOCIAL SECURITY: STRATEGIZE TO MAXIMIZE (L) — WEST 7TH

Wednesday, Jan. 11 • 6:00–7:30 p.m. Free (registration required) When should I apply for Social Security? How can I maximize my benefits? How will this affect my spouse? You have a lot of questions in need of answers, and making mistakes can be costly. We can provide the guidance you need. INSTRUCTORS: Katie Oelker and Matthew Merrick

NEW YEAR, NEW YOU: NUTRITION ESSENTIALS (L) — WEST 7TH

Thursday, Jan. 12 • 7:00–8:00 p.m. $10/$5 members Get a running start on your New Year’s health goals with a crash course on nutrition essentials, including beating sugar addiction, eating whole foods, creating a fat-burning body, and learning tips for sustainable weight loss. INSTRUCTOR: Katie Peyton

SUSTAINABLE SEAFOOD (DT) — EAST 7TH

Saturday, Jan. 14 • 10:30 a.m.–12:00 p.m. $25/$20 members Learn how to buy and prepare seafood from the experts! Join Chris Nelson from Coastal Seafoods and Robert Ramirez, Mississippi Market’s Assistant Meat Manager, who will prepare salmon three different ways, discuss sustainable salmon sourcing, and teach you what to look for when purchasing it. Plenty of samples will be provided! INSTRUCTORS: Chris Nelson and Robert Ramirez

EVENTS MEDICINAL SPICE RACK (L) — EAST 7TH

Wednesday, Jan. 18 • 5:00–8:00 p.m. Free (registration required) In this workshop, participants will learn about the medicinal benefits of various culinary herbs and how to use them to support healing. From basil to thyme, cinnamon to sage, and coriander to pepper, we will cover basic herbs and beyond. This class is offered in the Gift Economy; donations are welcomed. INSTRUCTOR: Megan Thrasher-Pierce

MAKING WINTER MEDICINES (DT) — WEST 7TH

Saturday, Jan. 21 • 12:00–3:00 p.m. $45/$35 members In this workshop, participants will learn the basics about making syrups, infused vinegars, and tinctures. Participants will make and take home Elderberry Syrup, Fire Cider, and Winter Wellness Tincture, so please bring jars. INSTRUCTOR: Megan Thrasher-Pierce

EASY PEASY RAW VEGAN (DT) — WEST 7TH

Sunday, Jan. 22 • 10:00 a.m.–12:00 p.m. $15/$12 members Join TJ Long from the Animal Rights Coalition for a morning of making easy and affordable raw vegan foods. As you consider making exciting changes this New Year, learn how delicious and healthful raw foods can be. You’ll get to try everything we make! INSTRUCTOR: TJ Long

IN THE SPIRIT OF C O O P E R AT I O N F I L M SCREENING — EAST 7TH Wednesday, Jan. 25 • 6:30–8 p.m. Free (registration required) Join us for a film screening of In the Spirit of Cooperation followed by a brief discussion of the film. Light snacks and refreshments will be provided. In the Spirit of Cooperation features stories from cooperatives in the U.S., Mozambique and East Timor, including a credit union that helped revive a food desert, a coffee co-op that became its nation’s largest private healthcare provider, and a food co–op doing its part to combat income inequality by paying the highest entry-level wages in the country for its industry.

SOCIAL SECURITY: STRATEGIZE TO MAXIMIZE (L) — EAST 7TH

Tuesday, Jan. 24 • 6:00–7:30 p.m. Free (registration required) When should I apply for Social Security? How can I maximize my benefits? How will this affect my spouse? You have a lot of questions in need of answers, and making mistakes can be costly. We can provide the guidance you need. INSTRUCTORS: Katie Oelker and Matthew Merrick

JAPANESE COOKING: OZOONI NEW YEARS’ SOUP (DT) — EAST 7TH

Saturday, Jan. 28 • 1:00–3:00 p.m. $35/$30 members The New Year is the most important holiday in Japan, and Ozooni, a soup with Mochi, is one of the significant dishes for Japanese to celebrate the New Year. You will learn how to make this traditional dish and how to enjoy Mochi in many different ways. The class includes the whole meal. INSTRUCTOR: Kimiko Molasky

RAISING CHICKENS 101 (L) — WEST 7TH

Saturday, Jan. 28 • 1:00–3:00 p.m. $10/$5 members Wondering what all the clucking is about regarding keeping chickens in the city? This class will cover everything from picking a chicken to city regulations to winter care and growing your own chicken feed! You’ll leave this workshop feeling confident and ready to get your own flock started. Scholarships are available for participants on a limited income. INSTRUCTOR: Rob Czernik

COOKING WITH CO+OP BASICS: RISOTTO — EAST 7TH Saturday, Jan. 21 • 10:30 a.m.–12:00 p.m. $5 registration required Cooking with Co+op Basics classes feature budget-friendly, from-scratch cooking techniques and recipes that feed a family of four for under $10. Learn how to make a tasty risotto with Kim Werst, and budgeting tips with Katie Marty from Mississippi Market. This class requires a $5 registration fee, but you will receive a $5 voucher for Mississippi Market at the class.

DECEMBER–JANUARY |

News & Announcements

UPCOMING EVENTS

Holiday Sampler | East 7th store December 3 | 11:00 a.m.–2:00 p.m. Here’s your chance to sample some indulgent flavors, peruse our gift selection, and enjoy family-friendly holiday activities. HOLIDAY HOURS Christmas Eve (12/24/16) 7:30 a.m.–6:00 p.m. Christmas Day (12/25/16) CLOSED New Year’s Eve (12/31/16) 7:30 a.m.–8:00 p.m. New Year’s Day (1/1/17) 11:00 a.m.–7:00 p.m.

THANKS member-owner

ANNUAL MEETING

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LIME Member-Owner Renewal A friendly reminder to all LIME member-owners— please renew your eligibility in the program by year’s end to ensure uninterrupted discounts. Your cashier will remind you what documentation is needed to complete the renewal process. 2017 Chinook Books are here! 2017 Chinook Books contain over 440 coupons to many Twin City merchants, including Mississippi Market and other local favorites. Available now in both print and digital form for iPhone and Android apps near co-op registers. These make a great holiday gift for the locally-minded foodie in your life! Positive Change December 2016: Open Arms of Minnesota Open Arms cooks and delivers free, nutritious meals specifically tailored to meet the needs of individuals living with life-threatening and chronic illnesses in the Twin Cities. Open Arms provides meals to over 1,000 clients per week and over a half-million meals per year to people living with cancer, HIV/AIDS, multiple sclerosis, and ALS. January 2017: Tanka Fund Tanka Fund’s mission is to return buffalo to Native American lands, diets, and economies. Tanka fund provides educational resources about the benefits of Native buffalo restoration and raises financial and training resources for Native buffalo producers so that they can raise sustainable herds. Annual Meeting Thanks Thank you to everyone who attended our 2016 Annual Member-Owner Meeting at the Minnesota History Center. Your continued support has allowed us to provide fresh, local food for our St. Paul neighbors for more than 35 years and helps to guide our collective future success. Save the Date: 2017 Chocolate Tasting & Gift Fair

Saturday, February 11 | 11:00 a.m.–2:00 p.m. All three store locations Join us for our annual Chocolate Tasting & Gift Fair, a sampling and educational event focused on local and fair-trade chocolates and gifts to celebrate Valentine’s Day. This is your chance to sample some of our favorite indulgent, artisanal chocolates; shop for Valentine’s Day gifts; and take part in kids’ crafts, prize drawings, and limited-time-only sales.

OWNER COUPON

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

Owner number:

Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2017. Not applicable to special orders or gift card purchases.

Receive an additional 10% off all supplements* Second Wednesday of every month.

U P C O M I N G D ATE S : December 14 | January 11 * does not include bulk herbs

Jerry Schmidt Mortgage Banker NMLS# 452472 EMAIL OFFICE

534 Selby Ave. Mon – Fri Saturday

651-221-1057 6:30 am – 6:30 pm 6:30 am – 5:00 pm

MOBILE WEBSITE

jschmidt@bellbanks.com 651.783.5247 612.812.2158 www.jshomeloans.com

971 Sibley Memorial Hwy | Suite 201 Lilydale, MN 55118

www.stpaulbread.com On Facebook: Great Harvest Bread Company St Paul

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Branch and Bough Tree Service and Landscape Care

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

651.644.7141 • StPaulYogaCenter.com • 1162 Selby Ave. DECEMBER–JANUARY |

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

Board of Directors 651.310.9475 board@msmarket.coop Roy Berger Debbie Brown Fun Fun Cheng Heather Haynes Sara Kujawski Megan McGuire Stephen Streng Mia Taney Hlee Vang Sara Talbot, 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 |

@msmarketcoop |

@msmarketcoop

Market Medley General Manager Gail Graham Editor Matt Frank 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 are 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 mfrank@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, December 13, 6:30–9:30 p.m. Selby Classroom • Tuesday, January 24, 6:30–9:30 p.m. Selby Classroom

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

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