February-March 2017

Mississippi Market Member-Owner Newsletter | February-March 2017 Vol. 42 No.1

C H O C O L AT E TA S T I N G & G I F T F A I R — A L L S T O R E L O C AT I O N S — Saturday, February 11 • 11:00 a.m.–2:00 p.m.

FREE TO EVERYONE Join us at our annual Chocolate Tasting & Gift Fair, a fun, family-friendly affair focused on local and artisan chocolates and gifts to celebrate the upcoming Valentine’s Day holiday. Come taste some of our favorite delectable chocolates, shop for Valentine’s Day gifts and foods, enjoy beautiful live music, craft valentines, and win prizes at all three Mississippi Market locations! Plus, spend $50 or more in-store during the Chocolate Fair and receive a free chocolate-themed gift bag, while supplies last.

A R T I S A N C H O C O L AT E S | LO C A L & FA I R -T R A D E G I F T S | L I V E M U S I C | R A F F L E P R I Z E D R AW I N G S K I D S ’ C R A F T S | H O U R LY C O - O P G I F T C A R D G I V E A W AY S | C H O C O L AT E -T H E M E D G I F T B A G S

General Manager’s Report

The Times They Are a-Changin’ Gail Graham, general manager

We all know this is a year when we can expect change — and we can expect that we won’t like all of the changes we see.

Last year, we made progress when national GMO (genetically modified organisms) labeling got its day on Capitol Hill. The outcome, however, wasn’t what many food activists hoped to see. Instead of a clear, unambiguous packaging label signifying the presence of GMO ingredients, the law likely will require disclosure by using a vague symbol or digital link with a message to “scan here for more information.”

agriculture often promise to feed the world, yet have primarily benefited big players in the industrialized food system. Ultimately, their much-heralded efforts haven’t fed the world and have often harmed, not benefited, sustainable small farmers and our shared environment. Just as it positioned itself to reap tremendous gains with GMO seeds, Monsanto (which is being acquired by Bayer, a multinational chemical and pharmaceutical company), has been busy licensing CRISPR technology, hoping to develop, control, and profit from new crop varieties that are sure to be created.

In the absence of overarching sustainability It is unclear how these new CRISPR products or justice directives, one will be regulated. The technology generally must ask, “Who really involves removing a few benefits?” genes without adding “foreign

In late 2016, pink-fleshed, super-sweet GMO pineapple was approved. In 2017, expect to see more approved GMO products — Arctic apples for example, which have the gene that causes browning “switched off.” Frankly, if I need an apple that can be sliced far in advance of serving, I would prefer picking up an Opal or Envy, which hold up OK for a few hours with no help needed. Alternatively, I could give the apple slices a lemon-water rinse to slow browning. It’s not that difficult!

Have you heard about the new tomato that will stay firm after sitting for two weeks on your counter, being developed with the CRISPR gene editing tool? CRISPR, or “clustered regularly interspaced short palindromic repeats,” is a new technology that has been researched for several years and is now gaining more mainstream traction. It allows researchers to edit, remove, and replace genes in plants and animals more quickly and efficiently than ever before. CRISPR is being heralded as a truly revolutionary tool that will benefit big agriculture. However, in the absence of overarching sustainability or justice directives, one must ask, “Who really benefits?”

Historically,

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efforts

to

improve

modern

DNA,” causing some to make the argument that the resulting products aren’t technically GMOs. Although policy makers are still debating the issue, this has caused the USDA to regulate the products more lightly than has been true of more traditional GMOs. I like good food — apples, peaches, pears, sweet organic carrots, and cheese — don’t get me started on cheese! And there is nothing wrong with the occasional bowl of gelato! I just want the big ag folks to leave my food alone, thank you very much.

We can’t change the direction of the wind, but we can adjust our sails to affect our destination.

What is our desired target? A world with a more just food system — one that ensures we consider the benefits and risks of how our food is grown, processed, and distributed; a system wherein the benefits and risks are shared more equitably. I encourage you to join me this year in thinking about the food we eat and the consequences of the choices we all make, for our world today and the world of our grandchildren.

Board of Directors’ Report

Innovations Needed in a Challenging Marketplace Stephen Streng, board treasurer

You may have heard this is a challenging time to be in the grocery business. It also bears repeating that this is especially true for businesses focused on organic and natural foods, such as grocery co-ops. The “new normal” is these products have become ubiquitous and shoppers can find them almost everywhere.

There are already parts of the country where you can pick up organic apples and a quart of organic milk at gas station convenience stores. What used to distinguish grocery co-ops in the marketplace is no longer unique. So, the question all grocery co-ops are struggling with is, “What can we do to stand out now?” This is not an esoteric question, but one whose answer will determine how much longer grocery co-ops thrive.

For guidance or inspiration, it can be useful to look at what worked for businesses during similarly challenging times.

An especially difficult time for most businesses, including groceries, was the Great Depression of 1929–1939.

During the Depression, grocery store customers responded to financial hardship and uncertainty by buying less and seeking out more cost-efficient

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options for the things they needed. Many grocery retailers responded with innovations designed to keep — or attract back — cash-strapped customers. Many of the grocery shopping conveniences we take for granted today were either introduced or achieved widespread adoption during that era.

For example, prior to the Depression, most grocery stores carried only a few product categories, requiring visits to multiple stores for a household’s basic needs, and clerks selected items from the shelves for customers.1 The A&P and Piggly Wiggly chains had begun opening larger stores with more products and introduced the “self-service” concept in the 1910s, but it wasn’t until the Depression that smaller and independent stores began adopting these innovations to retain customers. In addition, the first automobile parking lot to surround a store was built (by Kroger) during the Depression era, and the wheeled shopping cart was invented.

Successful grocers didn’t confine themselves to introducing innovations in how customers shopped but also introduced innovations in the

types of products they sold.

During the Depression, grocery stores began carrying one of my favorite foods: ice cream.

Before this, ice cream was only sold at stands and in parlors.

However, looking for ways to attract and keep customers, some grocers invested in the new technology of freezer cases and developed new packaging for ice cream, such as the carton for hardened ice cream.

It is likely that for Mississippi Market to continue thriving we will have to innovate and try new things along with focusing ever more squarely on good retailing basics. Some of the strategies other grocery co-ops around the country have tried for attracting and retaining more customers include selling beer and wine, carrying more conventionally grown produce to attract those on limited budgets, and opening other food-related businesses, such as cafés and distribution warehouses. What do you think? As we explore options for our co-op in this challenging, competitive business environment, we will be depending on input from fellow trusted co-op members like you.

These examples and others can be found in The Great Depression in America: a cultural encyclopedia by William and Nancy Young.

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Local Profile:

A Visit to Mustard Seed Farm Matt Olson, fresh purchasing manager

Pete Matsumoto

Mustard Seed Farm is a prime example of what sets Mississippi Market apart from

M U S TA R D S E E D FA R M P R O D U C T S Depending on availability, we carry a variety of 100-percent grass-fed pasture-raised lamb cuts from Mustard Seed Farm: GROUND LAMB LAMB SIRLOIN CHOP LEG OF LAMB LAMB SHANK LAMB RIB CHOP RACK OF LAMB LAMB LOIN CHOP LAMB SHOULDER CHOP LAMB SHOULDER ROAST L A M B S T E W M E AT LAMB SOUP BONES

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conventional grocers. This local, family-run farm, located just over 30 miles from St. Paul in Marine on St. Croix, raises grass-fed, pastured lambs and cattle that are processed at a USDA-inspected facility in nearby Wisconsin. In 2015, we developed a strong relationship with the farm and started purchasing their lamb for sale in our stores, enabling them to offer it year-round, available exclusively at our co-op. Their lambs and cattle are not given hormones or antibiotics and are never confined to tight spaces, resulting in more humane living conditions, as well as greater marbling and richer taste in the finished product.

Last October, we had the opportunity to visit Mustard Seed. This was an excellent chance to connect on a deeper level with one of our favorite new farms. Farmer Pete Matsumoto showed us around and pointed out the various pastures on which the lambs graze. Typically, they graze on a pasture for four to five days and then move on to the next one, allowing pasture grasses time to grow back while the lambs roam elsewhere. On our farm visit, we also met the Mustard Seed guard llama who stands watch and protects the lambs from predators such as coyotes and eagles.

On the other side of the farm was a pasture with three Red Angus steers roaming freely, contentedly munching on grass. Pete mentioned the opportunity for us to continue building our relationship by purchasing these steers from them.

We were very excited by this prospect and decided to do so. Just like the lamb, these Red Angus steers were grass-fed, pasture-raised, never given antibiotics or hormones, and processed at the same USDA facility. We began butchering and selling their unique 100-percent grass-fed Red Angus beef in December 2016 and sold these cuts in exclusive, limitedtime holiday gift packs. The purchase

of these Red Angus steers from Mustard Seed was a onetime offer with the hopes of it growing into more frequent availability at the co-op in the future.

In our ever-changing world, knowing where our food comes from is becoming increasingly difficult. We believe forming and strengthening relationships with farms like Mustard Seed is vitally important and speaks to our core values as a natural foods co-op. It not only supports our community in a very direct way but also provides our customers the chance to try truly unique products. We are committed to this valuable partnership with Mustard Seed, which ensures we know who raised our meats as well as how they were raised and processed.

As Mustard Seed Farm and Mississippi Market’s relationship continues to grow, we expect to have more opportunities to supply you with their delicious, nutritious, and sustainable products. We’re very excited to provide our customers and staff the opportunity to try delicious, high-quality lamb and beef cuts at a great price from a small, family-run operation!

Cooking with Co+op Basics:

A delicious homemade meal made with your belly and budget in mind.

DISH

SERVES 3-4

Pasta Primavera ingredients (serves 3-4)

UNDER $10

8 oz. dry Field Day penne pasta* 2 Tbsp. Field Day extra virgin olive oil*, divided 2 cloves garlic, minced | 2 cups grape tomatoes, cut in half 1 cup Sno Pac frozen broccoli florets* 1 cup Our Family frozen green beans* 1 cup Our Family frozen peas and carrots mix* ½ tsp. salt | ½ tsp. dried oregano | 1 tsp. dried basil 1 tsp. dried parsley | ¼ tsp. red pepper flakes (optional) ¼ cup shredded Parmesan cheese 1 pinch salt and pepper to taste * Co+op Basics items preparation 1. Bring a medium-sized pot of salted water to a boil over high heat. Once the water boils, add pasta and cook according to the time on the package.

2. As the pasta cooks, add 1 tablespoon of olive oil to a medium skillet. Add the minced garlic and cook for 1 minute. Add the tomatoes and cook for 1–2 minutes. Add vegetables, salt, herbs, and red pepper flakes and cook another 2–3 minutes or until the vegetables are tender.

3. Drain the pasta. Add the vegetables to the pasta and season to taste with salt and pepper. Add an additional tablespoon of olive oil to the dish if needed, and top with shredded Parmesan cheese.

LE A R N TO S AV E We offer two free 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. In these classes, you’ll receive co-op coupons, resources, and learn more about our Co+op Basics and LIME programs. Cooking with Co+op Basics classes feature budget-friendly, from-scratch cooking techniques and recipes that feed a family of four for under $10. Each class focuses on different food and meal items.

Additional class information can be found on pages 8 and 9.

S H O P T H E C O - O P O N A B U D G E T— W E S T 7 T H Wednesday, Feb. 22 • 6:00–7:00 p.m.

Free, registration required COOKING WITH CO+OP BASICS: D I Y O AT M E A L — W E S T 7 T H Thursday, Feb. 16 • 6:00–7:30 p.m. $5 registration required — reimbursed as a $5 co-op voucher C O O K I N G W I T H C O + O P B A S I C S : PA S TA P R I M AV ER A — E A S T 7 T H Thursday, March 23 • 6:00–7:30 p.m. $5 registration required — reimbursed as a $5 co-op voucher F E B R UA R Y– M A R C H |

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Nationally and throughout Minnesota, many people are persistently hungry and can’t easily access healthful foods. One in 10 Minnesotans — more than

half a million people — experience food insecurity on a regular basis, including individuals, families, children, and seniors. In a country that prides itself on individual freedoms, millions of Americans struggle to freely access nutritious food and are faced with monumental barriers to healthful eating.

A DDR ESSING LOCA L FOOD INSECU R IT Y W ITH

Matt Frank, communication specialist

This March, we’ll be partnering once again with Minnesota food co-ops to raise funds for the Minnesota FoodShare March Campaign. The campaign, a program of the Greater Minneapolis Council of Churches, provides food, funds, and educational materials to over 300 food shelves across the state. Throughout the month, Positive Change funds raised at Mississippi Market will be used toward supporting five local food shelves that directly serve the communities where our three stores are located. Our goal this year is to raise 19,000 pounds of food/ dollars ($15,000 and 4,000 pounds of food).

One of the organizations that directly benefits from our participation in the March Campaign, Hallie Q. Brown (HQB) Community Center, is a longstanding partner of ours. Located a

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few blocks north of our Selby store, HQB is a nonprofit organization that MISSISSIPPI improves quality of MARKET'S life in our community GOAL THIS YEAR by providing access IS TO RAISE 19,000 POUNDS to critical human OF FOOD/ services, fostering DOLLARS and promoting personal growth, and developing community leadership.

Its namesake, Hallie Quinn Brown, was a prominent and distinguished early 20th-century

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educator, author, world traveler, and orator who founded the National Association of Colored Women and served as both its seventh national president, and later, its honorary president. Throughout her life, Brown worked tirelessly for African American and women’s rights, focusing her attention on educational reform and social justice issues.

HQB’s social services and programming is reflective of Brown’s penchant for community organizing and civil rights activism. They continue to carry on her legacy through operation of well-stocked food and clothing shelves, in addition to accredited youth and senior programming.

Originally operated in St. Paul’s Rondo neighborhood, the organization has historically served as a communitygathering place for African American residents, providing resources focused on preserving cultural heritage since 1929.

Unfortunately, HQB’s original location was a casualty of the federal construction of I-94 through the heart of the Rondo community. However, they have continually served residents and can currently be found in St. Paul’s nearby SummitUniversity neighborhood at the Martin Luther King Center.

Today, they welcome and serve a diverse residential clientele.

As a social service nonprofit, addressing food access is an incredibly important aspect of HQB’s mission. Hunger is a key focus since it is an area with the greatest impact on people’s daily lives, affecting a multitude of lifestyle issues ranging from physical and mental health, to school and work performance, to relationships with others. To further address food-insecurity issues, HQB cooperatively partners with other local area food shelves, grocery stores, and organizations who lobby the state on food-security issues. They’ve also recently begun operating a reverse mobile food shelf that provides people with transportation services to their site for easier access to healthful foods.

Volunteers often serve as the lifeblood of food shelf operations. In addition to donating funds and food during the March Campaign, Mississippi Market memberowners may partake in volunteer opportunities available at HQB and donate food directly during their open food shelf hours. Join us this March to help increase community food access in the neighborhoods we serve.

309 FOOD

SHELVES CLOSE TO $8 MILLION RAISED & OVER 5.25 MILLION POUNDS OF FOOD DONATED

L O C A L F O O D S H E LV E S Mississippi Market's Positive Change donations received this March will be donated to five local organizations: HALLIE Q. BROWN COMMUNIT Y CENTER KEYSTONE COMMUNIT Y SERVICES MERRICK COMMUNITY SERVICES NEIGHBORHOOD HOUSE D EPA R T M EN T O F I N D I A N W O R K

HALLIE Q. BROWN FOOD SHELF • Began operating in 1974 • Has partnered with Mississippi Market during the March Campaign since 2009 • In 2015, served 14,000 people and distributed 312,000 pounds of food • About 50 percent of food shelf clients are families with children • Operates using unique client-choice model as opposed to pre-packaged food model • In addition to staple pantry items, offers bread, produce and fresh items donated by local groceries (including Mississippi Market) • Also offers cosmetics, body care items, and pet food

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FEBRUARY CLASSES EASY PEASY PLANT-BASED CHEESE (DT)

Sunday, Feb. 12 • 1:00–3:00 p.m. $15/$12 members Learn how to make and sample delicious plant-based cheeses including: fresh mozzarella, cashew Chevre, and more!

INSTRUCTOR: Steve Leinen

THE MINDFUL ART OF TEA (DT)

Wednesday, Feb. 15 • 7:00–8:30 p.m. $20/$15 members In this class, we combine the simple act of drinking tea with presence practices to develop mindfulness of body, heart, mind, and soul.

INSTRUCTOR: Katy Taylor

PREPARING FOR LONG-TERM CARE (L)

Wednesday, Feb. 15 • 6:00–7:00 p.m.

Free (registration required) Please join us for a free presentation to learn more about longterm care and how you and your family can prepare for it.

INSTRUCTORS: Matthew Merrick & Ben Ollila

COOKING WITH CO-OP BASICS: DIY OATMEAL

Thursday, Feb. 16 • 6:00–7:30 p.m. $5 registration required In this class, learn how to make budget-friendly, from-scratch oatmeal and a few tips for shopping the co-op on a budget.

You will receive a $5 voucher for Mississippi Market.

INSTRUCTORS: Kim Werst & Katie Marty

PERMACULTURE APPROACH TO CHICKENS (L)

Saturday, Feb. 18 • 1:00–3:00 p.m. $10/$5 members Learn tips and tricks for using chickens in your garden, ways to lower or eliminate your feed costs, how to keep your hens happy in the winter, and more! Scholarships are available.

INSTRUCTOR: Rob Czernik

STARTING SEEDS INDOORS (L/H)

Sunday, Feb. 26 • 1:00–3:00 p.m. $10/$5 members Get ready for planting your vegetable garden by learning how to start seeds indoors in the winter.

INSTRUCTOR: Maureen Hark

HOMEMADE SALSAS AND ENCHILADAS (DT)

Tuesday, Feb. 28 • 6:00–8:00 p.m. $28/$25 members Learn to make these delicious, gluten-free dishes: roasted tomato salsa, fresh tomatillo salsa, chicken enchiladas and ginger cilantro rice.

INSTRUCTOR: Maggie Kilpatrick

MARCH CLASSES HOME MEDICINE AND HERB GARDENING (L)

Saturday, March 4 • 10:00 a.m.–12:30 p.m.

Free (registration required) This class will focus on how to design and implement a home medicine garden and is offered in the Gift Economy; donations are welcomed.

INSTRUCTOR: Monarda Thrasher

FINE-TUNE YOUR PIE MAKING FOR PI DAY (H)

Saturday, March 4 • 1:00–4:30 p.m. $35/$33 members Learn pie-making techniques for terrific crusts, fillings, personalized seasonings, and more. Everyone will make a small pie to eat on the spot or to take home.

INSTRUCTOR: Jan Grover

WHAT KIND OF GARDEN IS RIGHT FOR YOU? (L)

ESSENTIAL OILS & MOOD MANAGEMENT (DT)

Saturday, March 11 • 1:00–3:00 p.m. $7/$5 members Join us for a class exploring different plants and ways to garden in urban settings such as raised bed, square foot, container, and straw bale gardening.

INSTRUCTOR: Maureen Hark

SHOP THE CO-OP ON A BUDGET (L)

Wednesday, March 15 • 7:00–8:30 p.m. $20/$15 members In this workshop, we’ll explore ways to support your whole “bodysoul” — body, heart, mind, and soul — focusing on simple self-care practices to incorporate into your day.

INSTRUCTOR: Katy Taylor

Tuesday, Feb. 21 • 6:00–8:00 p.m. $20/$15 members Learn how essential oils can help you manage your mood and well-being. Sample options and take home a blend for personal use.

INSTRUCTOR: Andrea Bode Wednesday, Feb. 22 • 6:00–7:00 p.m.

Free (registration required) Learn to set a budget, get coupons and resources, and learn more about our Co+op Basics and LIME programs.

INSTRUCTOR: Katie Marty

STRESS FREE WITH CORE TRAINING (L)

Saturday, Feb. 25 • 1:00–3:00 p.m. $20/$15 members Learn breathing techniques and core exercises to help with anxiety, stress, sleep, and weight loss. Please bring a mat if you have one.

INSTRUCTOR: Rob Smith

BREW YOUR OWN KOMBUCHA (DT)

Saturday, Feb. 25 • 1:00–2:30 p.m. $35/$30 members This class includes instruction on how to brew your own greattasting Kombucha at home and includes a starter culture.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha 8

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MINDFUL SELF-CARE FOR YOUR WHOLE BODYSOUL (H)

BREAD WITHOUT FEAR (DT)

Thursday, March 16 • 6:00–8:00 p.m. $25/$21 members Learn the three essential skills for successful bread baking — how to choose recipes, shape loaves, and enjoy fresh baked bread out of your own oven.

INSTRUCTOR: David S. Cargo

JAPANESE COOKING: SUKIYAKI (DT)

Saturday, March 18 • 1:00–3:00 p.m. $35/$30 members You will learn how to prepare and taste the famous Japanese Sukiyaki beef hot pot dish.

INSTRUCTOR: Kimiko Molasky

ESSENTIAL OILS FOR DIGESTIVE HEALTH & SUPPORT (L)

Saturday, March 18 • 10:30 a.m.–12:00 p.m. $20/$15 members Join us as we learn which essential oils are best to support your digestive health and wellness.

INSTRUCTOR: Andrea Bode

HERBS FOR THE NERVOUS SYSTEM (H)

Sunday, March 19 • 1:00–3:00 p.m. $25/$20 members In this workshop, participants will learn how to de-stress and support their nervous systems using herbs, and take home a tea blend or tincture worth $10. Scholarships are available.

INSTRUCTOR: Monarda Thrasher

EVENTS

SPRING SEASON COOKING (DT)

Wednesday, March 22 • 6:00–8:00 p.m. $30/$25 members In this class, you will learn the foods and cooking methods that are best used for the spring season: vegan, gluten-free, vegetarian, and macrobiotic.

INSTRUCTOR: Gabriele Kushi

COOKING WITH CO-OP BASICS: PASTA PRIMAVERA (DT)

Thursday, March 23 • 6:00–7:30 p.m. $5 registration required In this class, learn how to make a budget-friendly, from-scratch recipe for seasonal pasta primavera and a few tips for shopping the co-op on budget. You will receive a $5 voucher for Mississippi Market.

INSTRUCTORS: Kim Werst & Katie Marty

BREW YOUR OWN KOMBUCHA (DT)

Saturday, March 25 • 1:00–2:30 p.m. $35/$30 members This class includes instruction on how to brew your own great-tasting kombucha at home and includes a starter culture to begin your kombucha adventure right away.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

C H O C O L AT E F A I R — A L L S T O R E L O C AT I O N S Saturday, February. 11 • 11:00 a.m.–2:00 p.m.

Free (no registration required) Celebrate Valentine’s Day at your co-op and sample some of our favorite chocolates, shop for Valentine’s Day gifts, enjoy beautiful live music, craft valentines, win raffle prizes, and more!

F A M I LY H O U R : S T O R I E S A N D CRAFTS — EAST 7TH

PLANNING YOUR VEGETABLE GARDEN (L)

Saturday, March 25 • 10:00–11:00 a.m.

Free (registration required)

EASY PEASY PLANT-BASED MEALS (DT)

Join us for a family- and kid-friendly storytelling hour at your co-op with a children’s librarian from Dayton’s Bluff Library. After listening to stories on gardening and healthful eating, we will have a craft activity. Light snacks will be provided.

Saturday, March 25 • 1:00–2:30 p.m. $7/$5 members Use space efficiently, enjoy greater yields, and be poised for spring with thoughtful garden planning.

INSTRUCTOR: Martin Stern Sunday, March 26 • 1:00–3:00 p.m. $15/$12 members Join us for an afternoon of easy peasy plant-based eating and learn how affordable and easy plant-based eating can be!

INSTRUCTOR: Chelsea Hassler, Animal Rights Coalition

ACCUMULATION STRATEGIES FOR RETIREMENT (L)

Tuesday, March 28 • 6:00–7:00 p.m.

Free (registration required) Join us for a short presentation to learn about different strategies you can utilize to put yourself in the best possible position for retirement.

INSTRUCTORS: Matthew Merrick and Ben Ollila

INTRODUCTION TO AYURVEDA (L)

Wednesday, March 29 • 6:30–8:00 p.m. $10/$8 members In this workshop, we will explore the foundational concepts of Ayurveda to promote emotional, spiritual, and physical wellbeing.

INSTRUCTOR: Anna Wiens

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 or call 651-690-0507 to register by phone.

CLASS LOCATIONS: EAST 7 TH | WEST 7TH

LADIES’ NIGHT — EAST 7TH Friday, March 31 • 5:30–7:30 p.m. $10/$8 members (registration required) Calling all ladies: we’re turning our classroom into a pampering and rejuvenating experience just for you!

Join us for skincare consultations, facials, DIY beauty care and more by Dr. Hauschka, evanhealy, Mineral Fusion, Veriditas, MyChelle, and Andalou Naturals. We’ll serve up some of our favorite snacks and beverages, give away prizes, and treat you to a fun evening! Space is limited.

L = LECTURE | DT = DEMO AND TASTING | D = DEMO | H = HANDS ON

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News & Announcements

UPCOMING EVENTS

Discontinuing Co-op Deals Flyer in Newsletter Beginning this issue, we will no longer be inserting paper copies of our biweekly Co-op Deals flyer in our newsletter. This is a result of searching for ways to reduce the environmental impact associated with distributing the Market Medley. Paper copies remain available and can be found in our stores. Digital copies can also be found on our website at msmarket.coop/sale/coop-deals-flyer.

Positive Change February 2017: The Family Place The Family Place is Ramsey County’s only day center for families experiencing homelessness. February Positive Change donations will support their healthy meal program, providing families with three meals and a snack each day.

In addition to providing access to basic needs, The Family Place includes education-based programming for both adults and children, aimed at building more confident and successful individuals with improved skills able to tackle life’s mounting responsibilities.

Chocolate Tasting & Gift Fair All three stores Sat., Feb. 11 | 11:00 a.m.–2:00 p.m.

Free, no registration required Family Hour: Stories & Crafts East 7th store Sat., March 25 | 10:00–11:00 a.m.

Free, registration is required Ladies’ Night | East 7th store Friday, March 31 | 5:30–7:30 p.m. $10/Members: $8 SAVE-THE-DATE Member-Owner Appreciation Meat & Seafood Sale All three stores Tuesday, April 18 | All-day

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March 2017: Minnesota FoodShare March Campaign Each year, Mississippi Market participates in the Minnesota FoodShare March Campaign, a program of the Greater Minneapolis Council of Churches that provides food, funds, and educational materials to over 300 food shelves across the state. You may round up your purchases or donate bag credits to help support five local food shelves that serve the communities where our three stores are located. March Positive Change proceeds will be donated to five local organizations, including Hallie Q. Brown Community CO-OP SAVINGS Center, Keystone Community Services, Department of Indian Work, Neighborhood House, and Merrick Community Services.

JAN 4 -17, 2017

WHILE SUPPIES LAST

LOCAL

New Co-op Savings Flyer We recently created a new Coop Savings flyer that highlights featured items for sale along with recipes, farmer profiles, and announcement of upcoming co-op events. These flyers are typically updated on a bi-weekly basis with new items and information. Look for them in our store entrances on our new Co-op Savings flyer stands.

ORGANIC ZUCCHINI $1.49/lb.

SARTORI

reg. $1.99/lb.

SHREDDED AND GRATED PARMESAN, 8 oz. $3.99/ea. reg 4.49/ea. .$

LOCAL

SA

SCHROEDER

RICE, BEANS, & GREENS $3.99/ea.

ORANGE JUICE, 64 oz. $2.79/ea.

ST.PAUL SWITCHEL

HAYMAKER’S PUNCH SWITCHEL, 16 oz. $3.99/ea. reg 4.99/ea. .$

reg. $3.49/ea.

LE

GRASS RUN FARMS

100% GRASS-FED BEEF STEW MEAT $7.99/lb. reg 9.99/lb.

P M

LOCAL

MISSISSIPPI MARKET MADE

LOCAL

LOCAL

GARDEN OF LIFE

SPORT PROTEIN POWDERS 30% off

LOCAL

TANKA

NATURAL BUFFALO CRANBERRY BARS, 1 oz. $2.29/ea. reg 2.99/ea. .$

.$

GARDEN OF LIFE

PROBIOTICS, 30, 60, 90 count 25% off

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, 2017. 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, 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 : February 8 | March 8 * does not include bulk herbs

Emily E. Sherman emilyesherman.com

651.341.7686

700 Grand Ave, St. Paul, MN 55105

Healing InSight

ACUPUNCTURE | HERBS | FOOD THERAPY

Your Holistic Health Experts for:

Acupuncture Cosmetic Acupuncture Bodywork

As Seen in St. Paul Magazine!

1654 Grand Avenue, St. Paul, MN 55105 | 651.792.5222 www.HealingInsightOnline.com

LOVE =

Holistic Life Coaching (651) 363-1877 katy@katytaylor.com Contact me for a free Discovery Session!

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 7:30 am – 5:00 pm

www.stpaulbread.com On Facebook: Great Harvest Bread Company St Paul F E B R UA R Y– M A R C H |

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Board of Directors

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

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

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 |

@msmarketcoop

Market Medley General Manager Gail Graham Editor Matt Frank Proofreader Sid Korpi/ Proof Positive Graphic Designer Lucas Beck Greenhaven Printing Printing

B O A R D M E E T I N G D AT E S

• Tuesday, February 28, 6:30–9:00 p.m. Selby Classroom • Tuesday, March 28, 6:30–9:00 p.m. Selby Classroom

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

Moving soon?

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

20 exceptional teachers 30+ classes per week Check online or call us for a class that works for you.

FIRST CLASS FREE

1162 Selby Ave. St. Paul, MN 55104 (651) 644-7141

StPaulYogaCenter.com

Discover the full value of yoga in your life.

BEGINNING YOGA AGELESS YOGA IYENGAR YOGA LAUGHTER YOGA PRENATAL YOGA MINDFUL YOGA AND MOVEMENT CONTINUING YOGA SLOW FLOW YOGA VINYASA YOGA YOGA & DEVELOPMENTAL MOVEMENT YOGA FOR BODY AWARENESS INTERMEDIATE YOGA

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| F E B R UA R Y– M A R C H

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