April-May 2017

Mississippi Market Member-Owner Newsletter | April-May 2017 Vol. 42 No.2

Plant Sale Demos

Looking to grow your gardening skills? Join us every Saturday in May for free Plant Sale demos! All demos will take place from 1:00 to 3:00 p.m. at our West 7th store.

An Urban Gardener’s Paradise

SALSA GARDENING Saturday, May 6 Learn about the types of tomatoes and peppers we carry, how to care for them, and receive recipes for using them to make your own delicious salsas!

M A U R E E N H A R K , P L A N T S A L E C O O R D I N AT O R The growing season has begun and preparations for our annual Plant Sale are under way! Our sale is known for its great selection of Minnesota native plants, vegetables, and herbs. This year’s plants will once again come from local growers including Glacial Ridge in Glenwood, Minn., and Green Earth Growers near Prior Lake. Over the years, both have demonstrated strong commitments to using sustainable growing and cultivation practices. Everything we sell will be grown to organic standards, including a healthy selection of certified organic vegetables, herbs, and flowers.

This year, we’ll be providing more flowering plants that support pollinators in addition to our usual generous selection of heirloom and hybrid vegetables. Our pepper and tomato selection will be bigger than ever with an eye-popping variety of more than 60 peppers and 70 tomatoes. We’ll also be featuring a greater selection of vegetables that do well in containers and small spaces.

Other new plants will include bee, butterfly, and monarch pollinator packs; hanging herb and strawberry baskets; and English and Persian style cucumbers. By May 10, just in time for Mother’s Day, we’ll have almost our entire selection of tomatoes, peppers, herbs, container garden vegetables, floral patio pots, and hanging baskets.

For those who like starting their plants from scratch, all three stores are currently carrying a large selection of organic and heirloom seeds. During the Plant Sale, we’ll also be stocking gardening essentials including books, hand tools, hats and gloves, potting soil, and soil amendments.

P O L L I N AT O R G A R D E N I N G Saturday, May 13 Learn about native flowers and other pollinator plants, including which ones to choose for ensuring continuous seasonal garden interest.

HERB GARDENING Saturday, May 20 Learn about perennial and annual herbs, how to design your herb garden, and plant care tips.

V E G E TA B L E G A R D E N I N G Saturday, May 27 Learn the basics of vegetable gardening, including which plants grow best from seeds and starts, in addition to spacing, watering, and plant care tips.

Whether you’re an experienced or beginning gardener, you’re sure to find something great at the Plant Sale!

ANNUAL PLANT SALE — WEST 7TH Friday, May 5–Sunday, May 28 8:00 a.m.–8:00 p.m. daily

General Manager’s Report

A Warming Trend, Profound Impacts Gail Graham, general manager

We usually welcome spring each April. This year, we welcomed it earlier, though only temporarily, in February. During Minnesota’s winter months, it can be humorous to say, “global warming, you’ve got to love it!” Of course, the reality of climate change is much more sobering. It is hard to remain optimistic in the face of significant climate change impacts we’re seeing, change that seems to only be accelerating each year.

2016 was the third straight warmest year on record globally, the second warmest year on record in the U.S., and the 20th year in a row we’ve experienced above-average warmth.

This trend is especially challenging given the new direction of our federal administration regarding environmental policies being led by climate change deniers.

federal relief funds to cover flood damages.

Last year’s September rainfall had a significant impact on many of our favorite local partners including Featherstone Farm, Hoch Orchard & Gardens, Driftless Organics, and Heartbeet Farm. It nearly put Featherstone Farm, a primary supplier of our deliciously sweet organic carrots, out of business. But, with a bit of luck and strong community support, Featherstone made it through the winter in decent enough shape to plan for the coming growing season.

Farming is hard work, filled with many challenges. We can’t take the continued existence of our local growers for granted. Last fall taught us just how thin the line is between their success and failure; historically unpredictable weather makes their existence even more tenuous. In his article on regenerative agriculture, communication specialist Matt Frank points out how our farmers can be a part of the solution. Our region is fortunate to have such a wealth of people who are passionate about growing food for all of us using methods that restore healthy soil while mitigating the impacts of climate change.

We can’t take the continued existence of our local growers for granted.

Climate change threatens our local food sources. In the Midwest, it is already having a significant impact on local agriculture, and scientific experts anticipate it will only continue to change more profoundly.

There may be some short-term positives like longer growing seasons, but ultimately the warmer temperatures and potentially extreme heat will stress livestock and crops alike.

Along with the warmer temperatures, we are seeing more years with higher levels of precipitation, as well as higher occurrences of drought and more intense “weather events.”

Last year in the U.S., there were 15 weatherrelated events that claimed 138 lives and caused $46 billion dollars in damage. One of them was the torrential rainfall Southern Minnesota received in September—rainfall so extreme that nine counties qualified for

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At Mississippi Market, we cherish and celebrate our partnerships with local superstar producers.

We know for them to stay in business, we need to give them our business. I want to ensure that years from now my granddaughter can choose to enjoy a crisp, organic local apple with her granddaughter. When I buy local, I know that I am helping to make that future more possible.

Board of Directors’ Report

Driven by Diversity Mia Taney, board chair

At Mississippi Market, everyone is welcome, regardless of race, gender identity, sexual orientation, economic status, religious affiliation, or political stance. As a local community-owned and -operated business, we directly serve and benefit our culturally rich neighbors and thrive on inclusivity. As a result of our country’s dramatic shift in federal tone and policies, many co-op shoppers, members, and employees have felt anxious, afraid, and angry. In these times of heightened public discrimination, Mississippi Market remains a safe space where diversity is not only welcome, but enthusiastically celebrated. Our cooperative and collective spirit is stronger than ever.

In response to the initial federal travel ban barring immigrants and refugees from seven Muslim-majority countries entry to the U.S., we produced a “Celebrate Community” blog series highlighting cultural recipes and culinary traditions from each of the numerous world cultures.

Our staff, shoppers, and producers are from countries all over the world, including some of those affected by this ban. Recipes shared in the series included wonderful vegetarian and meat dishes from Iran, Iraq, Syria, Sudan, Libya, Yemen, and Somalia. As a follow up, we’ve also begun highlighting and celebrating the rich cultural diversity of our very own staff members on our website.

So far, we’ve shared traditional Nigerian, Salvadoran, Filipino, and Japanese recipes from co-op staff.

Mississippi Market remains a safe space where diversity is not only welcome, but enthusiastically celebrated.

Like many parts of our country, Minnesota is a state of immigrants and has an increasingly diverse population.

Since 1990, Minnesota’s foreign-born population has tripled, increasing faster than the national average, which has itself doubled. Today, nearly one in six Minnesotan children has at least one immigrant parent. The DakotaLakota and Ojibwe peoples were the first to settle in what is now Minnesota, with Europeans following in the late 1600s. Waves of immigrants from many countries came to our state to escape persecution or find better opportunities. In the 1890s, only 15 percent of the U.S. as a whole was foreign born, yet 40 percent of Minnesotans were foreign born. Since then, Minnesota has remained welcoming to immigrants.

Today, we have the second-largest Hmong population in the country, and the Twin Cities is considered the Somali capital of the U.S.! Minnesota remains among the top U.S. states for refugee resettlement of immigrants fleeing from conflict, human rights violations, and political or religious persecution. Immigrants have helped build our country and are vital contributors to our economic, cultural, and civic life.

In the days, weeks, and months to come, we invite you to join us as we celebrate diversity and work to build an inclusive society that respects and honors the contributions of all. With your help, we can continue creating a more just and equitable world.

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Local Profile:

Minnesota Food Association Matt Frank, communication specialist

At Mississippi Market, we celebrate the rich cultural diversity and food and farming traditions that immigrants bring to our community. Immigrant and migrant workers play a key role in operating and managing our nation’s food systems as farm laborers and food industry employees. Unfortunately, this population is oftentimes marginalized, oppressed, undervalued, and undercompensated. However, their contributions should not be overlooked since they play a vital role in fresh food production and distribution across the country. These populations are also underrepresented in the local organic farming community and marketplace because of a lack of access to the necessary resources needed for establishing successful farm businesses. Local food advocacy and food justice efforts are more important now than ever.

In the Twin Cities, an organization named the Minnesota Food Association (MFA) has spearheaded these efforts for more than 30 years.

Founded in 1983, MFA is a wellestablished food advocacy leader that provides organic farming resources, technical assistance, and land access to local immigrant and minority farmers.

What originally began as a grassroots organization has evolved into a nonprofit focused on “building a sustainable food system based on social, economic, and environmental justice through education, training, and partnerships.”

To carry out this mission, MFA operates a 150-acre certified-organic farm—Big River Farms in Marine on St. Croix— where they offer a comprehensive, multiyear land-based training program and beginning-farmer resources. The goal of these offerings is to enable participants to successfully operate their own small-scale, certified-organic vegetable farms. Resources include access to local retail and wholesale markets and tips on product marketing and food sales. The training program includes a series of organic farming, cold-climate growing, and landPhoto credit: Patagonia Visual Solutions

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management classes. Participating farmers have access to certified-organic farmland at Big River Farms and grow organic food for their community supported agriculture program.

Rounding out their offerings, MFA hosts an annual Immigrant & Minority Farmers Conference during the winter.

The event is free for all immigrant and minority farmers interested in networking, agricultural education, and business financing opportunities.

In the past, conference sessions have been available for interpretation in Spanish, Hmong, Karen, Bhutanese, Vietnamese, and Somali.

This May, MFA will be our monthly Positive Change recipient. Proceeds raised at the register will go toward supporting their beginning-farmer marketing series. This newly developed series consists of classes that provide participants with knowledge on promoting their farm business and communicating with buyers. It concludes by connecting them to local markets through tours and farmerbuyer meet and greets. Join us in May to help support this admirable local food justice initiative and celebrate our culturally rich community.

Cooking with Co+op Basics:

DISH SERVES 6-8

A delicious homemade meal perfect for spring celebrations.

UNDER $15

Potato-Crusted Quiche ingredients (serves 6–8) 1 lb. red or purple-skinned potatoes (about 3–4) 2 Tbsp. Field Day extra-virgin olive oil* 1 cup Sno Pac frozen broccoli florets* 5 large cage-free Farmers Hen House eggs* 3 Tbsp. all-purpose King Arthur bulk flour* 1 cup Brown Cow plain cream top yogurt* 1 cup Schroeder whole milk* ½ cup Rochdale Farms shredded cheddar cheese* ½ cup chives, chopped 2 tsp. fresh thyme, chopped ¼ cup fresh tarragon, chopped Kosher salt to taste Freshly ground black pepper to taste * Co+op Basics items preparation 1. Preheat oven to 350ºF. Thinly slice potatoes into ⅛"-thick pieces. Place potato slices into a large bowl and toss with 2 Tbsp. of olive oil. Add generous pinches of salt and pepper and toss again to coat. Line a quiche pan, pie tin, or cast iron skillet with the coated potato slices, overlapping them as you go.

Make sure the potato slices closest to the edge of your baking dish extend above the rim. Place baking dish in the oven and bake for 20 minutes or until potatoes are golden brown.

2. While potatoes are baking, place 1 egg and 3 Tbsp. of flour in a medium bowl and whisk into a smooth consistency.

Whisk in 4 remaining eggs until well blended.

3. In a large bowl, whisk the Brown Cow yogurt and milk until smooth. Pour egg-and-flour mixture through a fine mesh sieve held over the yogurt and milk mixture. Whisk in chives, fresh herbs, salt and pepper to taste.

4. Remove potato crust from oven and pour egg, dairy, and herb mixture into baking dish. Place broccoli florets into mixture and spread evenly. Reduce oven temperature to 325ºF and bake until filling is just set, about 40 minutes. When done, filling should be slightly firm to the touch. 5 minutes prior to end of baking, remove baking dish from oven and place shredded cheddar cheese on top. Place back in oven for remaining 5 minutes to melt cheese.

5. Remove from oven and let cool on a wire rack for 20 minutes to set so that the quiche will slice neatly. Serve warm or at room temperature with a side of mixed greens tossed in olive oil. To serve a fully-cooled quiche warm, cover with aluminum foil and reheat at 325ºF for 10–15 minutes.

Photo credit: Kim Werst

LE A R N TO S AV E Stretch your budget when shopping at the co-op! Additional class information can be found on pages 8 and 9.

SHOP THE CO-OP ON A B U D G E T— E A S T 7 T H Wednesday, April 26 | 6:00–7:00 p.m.

Free, registration required COOKING WITH CO+OP BASICS: P O TAT O Q U I C H E S — W E S T 7 T H Saturday, April 22 | 1:00–2:30 p.m. $5 registration required — reimbursed as a $5 co-op voucher COOKING WITH CO+OP BASICS: RICE BOWLS — EAST 7TH Thursday, May 18 | 6:00–7:30 p.m. $5 registration required — reimbursed as a $5 co-op voucher A P R I L– M AY |

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SUSTAINABLE AGRICULTURE , A STEP BEYOND Matt Frank, communication specialist

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“Sustainable agriculture”—

you’ve heard the term, but what does it mean? From a production and distribution standpoint, “sustainable” often refers to a three-tiered model focused on systemic social, environmental, and economic impacts. From an agricultural perspective, this can mean ensuring fair labor wages and working conditions, implementing ecologically friendly farming practices such as the certified-organic standards, and guaranteeing fair pricing for final goods to strengthen local food economies. While sustainable agriculture has many advantages over industrial agribusiness—which relies heavily on patented GMOs, vast monoculture cropping and feedlots, and repeated use of synthetic chemicals and antibiotics—there is still plenty of work to be done.

As Earth Day approaches, it seems fitting to highlight the correlation between our food systems and their effect on our environment, especially because they account for roughly one-third of global greenhouse gas emissions. A great potential exists to transition them from a leading carbon source to a carbon sink. With that in mind, we should consider moving beyond sustainable agriculture towards a more holistic model that not only sustains us, but dramatically improves environmental health for the benefit of people, planet, and our rapidly changing climate. How can sustainable agriculture evolve while retaining its core values? Two words: regenerative agriculture—a model that pushes sustainable agriculture one step further through increased use of ecological services and natural resource inputs.

“Regenerative agriculture” is a farming method geared toward creating climate-resiliency primarily through building organic soil matter and sequestering atmospheric carbon, a leading contributor to our planet’s increasingly unstable climate.

By restoring healthy soil through practices such as cover cropping and on-site composting of organic matter, nutrient-poor soils can transform into fertile ground teeming with beneficial microbes, bacteria, and mycelium. Nutrient-rich soils aid in plant growth and on-site water retention, have a greater ability to resist pests and droughts, and have a greater capacity for sequestering carbon. Techniques such as crop diversification and polyculture cropping—planting multiple species in the same space—can greatly assist these goals while promoting biodiversity and creating pollinator

habitat. Additionally, the practice of agroforestry—a dynamic system that combines annuals, perennials, trees, and livestock—can further mitigate climate change while creating abundant, closed-loop systems that require few, if any, external synthetic inputs.

Regenerative agriculture is not a new phenomenon; rather it’s in a state of resurgence similar to the recent urban agriculture renaissance of the past few decades.

A wonderful local example can be seen at Frogtown Farm, a 5.5-acre urban farm (one of the largest in the country) located in the heart of St. Paul that served as our April 2016 Positive Change recipient. While only a few years old, Frogtown Farm has begun implementing many regenerative agriculture practices. Open to the public, they encourage visitors, directly support the local community, and offer hands-on volunteer opportunities.

In the cooperative spirit, it will truly take a collective effort to shift our dominant agricultural paradigm toward one that is not only sustainable, but regenerative as well.

Photo credit: Frogtown Farm

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APRIL CLASSES PERMACULTURE, MEDICINE, AND BUILDING COMMUNITY (L)

MULTIGRAIN BREAD (DT)

Sunday, April 9 | 1:00–4:00 p.m.

Free (registration required) Permaculture is all around us - physically, socially, and emotionally. In this workshop participants will learn about how medicine fits into a permaculture design for homes, gardens, lives, and communities.

Thursday, April 20 | 6:00–8:00 p.m. $25/$21 members Learn to bake delicious multigrain breads with interesting flavors and unique shapes. Learn three different methods for combining different grains into the same loaf.

INSTRUCTOR: Monarda Thrasher

DIY KOMBUCHA (DT) Thursday, April 13 | 6:30–8:00 p.m.

$34/$30 members Fermented foods have been used for thousands of years to bring good health to those that use 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

COOKING WITH GRASS-FED BEEF LIKE A PRO (DT) Saturday, April 15 | 1:00–3:00 p.m.

$29/$25 members Grass-fed beef cooks up differently than grain-fed beef.

Learn simple cooking techniques that make all the difference for its flavor and texture as well as its surprising health benefits. There will be generous tastings from a variety of recipes using Thousand Hills Cattle Company beef.

INSTRUCTOR: David S. Cargo

COUNTERTOP FERMENTATION: SPRING VEGETABLES (DT) Saturday, April 22 | 1:00–4:00 p.m.

$33/$31 members Make bright, colorful sauerkrauts, kimchis, and other fermented vegetables to enliven your meals. You’ll make your own ferments in this class, so bring one or two quart jars with lids. Children over 6 are welcome to attend this class. Extensive handouts provided.

INSTRUCTOR: Jan Grover

COOKING WITH CO-OP BASICS: POTATO QUICHES (DT) Saturday, April 22 | 1:00–2:30 p.m. $5 registration required This class features budget-friendly, from-scratch cooking techniques and a recipe that will feed a family of four for under $10. Learn how to make a crustless quiche with potato slices and a few tips for shopping the co-op on a budget. This class requires a $5 registration fee, reimbursed as a $5 co-op voucher.

INSTRUCTORS: Kim Werst and Katie Marty

INSTRUCTOR: Becca Griffith

M AY C L A S S E S BREW YOUR OWN KOMBUCHA (DT)

ESSENTIAL OILS TO SUPPORT YOUR ACTIVE LIFESTYLE (H)

Saturday, May 6 | 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 right away.

Saturday, May 13 | 10:30 a.m.–12:00 p.m. $20/$15 members This workshop teaches the basics of using essential oils to safely manage and maintain muscle and joint health before, during, and after athletic activities.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

EDIBLE AND MEDICINAL PLANT WALK (L) Sunday, May 7 | 12:00–2:00 p.m.

Free (registration required) Participants will learn how to identify common medicinal and edible plants and how to use them. Bring a camera if you have one.

INSTRUCTOR: Monarda Thrasher

INVESTMENT BASICS (L) Wednesday, May 10 | 6:00–7:00 p.m.

Free (registration required) Investing is a carefully planned and prepared approach to managing and accumulating money. This class will discuss fundamental investment concepts, review available investment options, and general investment strategies.

INSTRUCTORS: Matthew Merrick and Ben Ollila, Thrivent Financial

YEAST GONE WILD (DT) Thursday, May 11 | 6:00–8:00 p.m. $25/$21 members Sourdough breads are truly traditional, going back thousands of years. Sourdough takes patience, but it can be rewarding. Learn how to make your own starters and get samples to take home.

INSTRUCTOR: David S. Cargo

INSTRUCTOR: Andrea Bode

COOKING WITH CO-OP BASICS: RICE BOWLS (DT) Thursday, May 18 | 6:00–7:30 p.m. $5 registration required This class features budget friendly, from-scratch cooking techniques and a recipe that will feed a family of four for under $10. Learn how to make rice, quinoa, and grain bowls with fun, nutritious ingredients and a few tips for shopping the co-op on a budget. This class requires a $5 registration fee, reimbursed as a $5 co-op voucher.

INSTRUCTORS: Kim Werst and Katie Marty

PLANT WALK & WILD SPRING SALADS (DT) Saturday, May 20 | 2:00–4:00 p.m. $12/$7 members We will begin the class with a wild edibles and medicinal plant walk. Participants will learn how to identify plants and will learn about plant properties and uses. After the plant walk, we will make and taste a wild salad.

INSTRUCTOR: Monarda Thrasher

YOUR SWEET LIFE: MANAGING SUGAR AND LIFE SATISFACTION (L) Tuesday, May 23 | 7:00–8:30 p.m. $20/$15 members Do you constantly crave sweets and are not sure why? You will leave this class with more understanding of the causes of your sugar cravings, as well as practices to help you live your sweet life.

INSTRUCTOR: Katy Taylor

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EVENTS EASY PEASY PLANT-BASED MEALS (DT) Sunday, April 23 | 1:00–3:00 p.m.

$15/$12 members In this class, learn how easy, accessible, and affordable plantbased meals can be! We will make a plant-based appetizer, entree, and dessert during the class and sample our creations.

INSTRUCTOR: Animal Rights Coalition

SHOP THE CO-OP ON A BUDGET (L) Wednesday, April 26 | 6:00–7:00 p.m. Free (registration required) Think healthful eating is out of your budget? Learn the secrets for how to shop for natural, organic foods without breaking the bank. Learn to set a budget, get coupons and resources, and learn more about our Co-op Basics and LIME programs.

INSTRUCTOR: Katie Marty

GROWING HEALTHFUL FOOD IN THE CITY (L) Saturday, April 29 | 1:00–2:30 p.m.

$18/$15 members This class introduces permaculture, a design methodology for sustainable living, and using it to grow abundant amounts of healthful foods in urban areas and cold climates.

INSTRUCTOR: Matt Frank

ESSENTIAL OILS FOR RESPIRATORY SUPPORT (H) Saturday, April 29 | 10:30–12:00 p.m. $20/$15 members Join us as we learn which essential oils are best to support you during the seasonal transition. Learn why oils are effective, who can use them, and safety skills for everyday usage.

INSTRUCTOR: Andrea Bode

YO G A W I T H C A I T L I N G OT T S C H A L K— EAST 7TH STORE Wednesday, April 19 | 7:00–8:00 p.m. $5 registration required, reimbursed as a $5 co-op voucher Join yoga instructor Caitlin Gottschalk for a relaxing evening of Vinyasa yoga to calm both the mind and body through active meditation. Accessible to all experience levels and body types. Please bring your own yoga mat.

E X P L O R I N G FA I R T R A D E C O F F E E , C H O C O L AT E , A N D BANANAS—EAST 7TH STORE Thursday, April 27 | 5:30–7:30 p.m. $5 registration required, reimbursed as a $5 co-op voucher Join us for an evening learning about and celebrating fair trade with a few of Mississippi Market’s favorite fair-trade vendors, Equal Exchange, Alter Eco, and Peace Coffee. Hear their visions and stories, get to know their products, and learn about global fair-trade practices. Fair trade samples will be provided.

S U S TA I N A B L E S T O R I E S : W H E AT F I E L D HILL ORGANICS— EAST 7TH STORE Thursday, May 4 | 6:30-8:00 p.m. $5 registration required, reimbursed as a $5 co-op voucher

HOW TO LIVE CO-OP (L) Wednesday, May 24 | 6:00–7:00 p.m. Free (registration required) Want to learn more about your local co-op and what membership at Mississippi Market means? Curious about other cooperatives in your community? Learn about cooperatives and their positive community impact, benefits of being a co-op member, and how to support a cooperative economy. Cooperatively produced snacks will be provided!

INSTRUCTOR: Katie Marty

JAPANESE COOKING: OKONOMIYAKI (DT) Saturday, May 27 | 1:00–3:00 p.m. $35/$30 members In this class, learn how to make Okonomiyaki, a healthy, savory Japanese pancake. Typically served with cabbage and pork, this easy to make dish is perfect for sharing.

INSTRUCTOR: Kimiko Molasky

EASY PEASY PLANT-BASED GRILLING (DT) Sunday, May 28 | 1:00–3:00 p.m. $15/$12 members Join us for an afternoon of easy-peasy plant-based grilling and learn how affordable and easy plant-based eating can be!

INSTRUCTOR: Animal Rights Coalition

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

Join local farmers from Wheatfield Hill Organics for a fun, enriching evening celebrating our local food community. Meet the farmers behind your favorite Wheatfield products, hear their stories, and join them in celebrating 20 years of farming organically.

Wheatfield product samples will be provided.

F A M I LY H O U R : S T O R I E S A N D CRAFTS—EAST 7TH STORE Saturday, May 6 | 10:00–11:00 a.m.

Free (registration required) Join us for a kid-friendly storytelling hour at your coop with a children’s librarian from Dayton’s Bluff Library. After listening to stories, we will have a craft activity. Light snacks will be provided.

TA S T E L O C A L : F E R M E N T S ­— EAST 7TH STORE Thursday, May 25 | 5:30-7:00 p.m.

$5 registration required, reimbursed as a $5 co-op voucher Learn all about fermented foods with local makers Angelica’s Garden and Fierce Ferments! Learn how they got started, what makes them unique, and sample delicious varieties right here at your co-op.

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News & Announcements

UPCOMING EVENTS Exploring Fair Trade Coffee, Chocolate, & Bananas Thursday, April 27 | 5:30-7:30 p.m.

East 7th store Sustainable Stories: Wheatfield Hill Organics Thursday, May 4 | 6:30-8:00 p.m.

East 7th store

Discontinuing Plastic Bag Recycling Service Beginning April 15, Mississippi Market will no longer accept plastic bags and plastic film. While we strongly encourage our customers to reduce, reuse, and recycle materials, we’ve come to the difficult decision of discontinuing our plastic bag recycling service. This decision was made as a result of our hauling vendor ending their pick up route. We apologize for the inconvenience and recommend taking plastic bags and films to Merrick, Inc.’s drop off facility in Vadnais Heights for your recycling needs.

Merrick, Inc. | 651-789-6218 3210 Labore Road, Vadnais Heights, MN 55110 Hours: Monday-Friday, 7:00 a.m. – 3:00 p.m.

Plant Sale May 5-28 | 8:00 a.m.-8:00 p.m. daily West 7th store Taste Local: Ferments Thursday, May 25 | 5:30-7:00 p.m.

East 7th store

UPCOMING HOLIDAYS Mississippi Market will be open regular store hours on the following holidays: April 10 – Passover begins April 16 – Easter May 26 – Ramadan begins May 29 – Memorial Day

SAVE-THE-DATE Local Food Fest Saturday, June 17 | 11:00 a.m. – 2:00 p.m.

All three store locations Celebrate local farmers, makers, and producers at your co-op.

Co-op Farm Tour Saturday, July 15th | 10:00 a.m. – 4:00 p.m.

Tour over 20 urban and rural Twin Cities farm locations.

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Member Owner Appreciation Meat & Seafood Sale Tuesday, April 18 | All day | All three store locations Member-owners receive 10% off on select meat and seafood items; some exclusions may apply.

Mississippi Market member-owners are an integral part of our co-op community. Because of you, we’ve been able to offer local and organic foods to our St. Paul neighbors for nearly 40 years! In appreciation of our thanks, please join us on Tuesday, April 18 to save 10% on select meat and seafood items from our fresh and frozen cases.

Positive Change April 2017: Women’s Advocates Women’s Advocates is the nation’s first shelter for women and children escaping domestic violence that serves as a safe space for survivors of all backgrounds and cultures to begin the healing process. They offer shelter, meals, clothing, transportation, personal needs items, counseling, and other basic services daily. Positive Change proceeds raised in April will go toward supporting their healthy meals program to provide domestic violence victims and survivors with three nutritious meals each day.

May 2017: Minnesota Food Association Minnesota Food Association is a well-established food advocacy leader that provides organic farming resources, technical assistance, and land access to local immigrant and minority farmers in the Twin Cities and Marine on St. Croix regions. Positive Change proceeds raised in May will go toward supporting their beginning-farmer marketing series that provides participants with knowledge on promoting their farm businesses and communicating with potential buyers.

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, 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 May 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 : April 12 | May 10 * does not include bulk herbs

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1654 Grand Avenue, St. Paul, MN 55105 | 651.792.5222 www.HealingInsightOnline.com A P R I L– M AY |

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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, April 25, 6:30–9:00 p.m. Selby Classroom • Tuesday, May 23, 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

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

Angela N. Ledman, DDS

Peter M. Ullman, DDS

MAC GROVELAND

COMO AVENUE

91 Snelling Avenue, #110 651-646-3735

2282 Como Avenue 651-646-1123

Family Dentistry

Family Dentistry Same-day Crowns Implants | Cosmetic

Richard C. Ehrmanntraut, DDS

Todd H. Hulse, DDS, MBA

William H. Harrison, DDS

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

parkdental.com 12

| A P R I L– M AY

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