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Mississippi Market Member-Owner Newsletter | June-July 2017 Vol. 42 No.3

SATURDAY, JUNE 17 • 11:00 A.M.–2:00 P.M. ALL STORE LOCATIONS • FREE TO EVERYONE LO C A L FA R M E R S , M A K E R S , & P R O D U C E R S | LO C A L F O O D | L I V E M U S I C EXCLUSIVE SALES | RAFFLE PRIZES | AC TIVITIES WITH URBAN RO OTS YOUTH

At this fun, family-friendly event, you will meet local growers and producers, sample their delicious fresh foods, shop exclusive sales on local products, and enjoy live music. Come taste some of our favorite local meats, cheeses, fresh produce, ice cream, and more. Additionally, youth interns from Urban Roots, our June Positive Change recipient, will be leading cooking, gardening, and environmental conservation activities. Join us to celebrate all things local at the co-op!

Activities with Urban Roots Youth SELBY STORE

Sample treats featuring seasonal produce. Recipe included! WEST 7TH STORE

Guess how deep native roots can reach! EAST 7TH STORE

Test your sense of smell with a fresh herb identification game!

General Manager’s Report

Celebrating Fresh, Local Ingredients and Their Producers Gail Graham, general manager

Summer is nearly upon us! This is a great time to enjoy Minnesota to its fullest by getting outside as much as possible and spending less time in the kitchen. In the summer, I rely on fresh local produce and our co-op’s deli to keep my stomach happy. As a backyard gardener, I consider myself part of the local producer scene. I began enjoying my very locally grown produce in late April when I harvested rhubarb for a homemade pie. As the season unfolds, I watch for local favorites at the co-op, produce I either don’t or can’t grow myself. Beginning in spring, asparagus from Wheatfield Hill Organics is a surefire winner. These fresh, hand-snapped spears are often a foot long and go great on the grill, drizzled in olive oil. Equally good, I enjoy serving them in an omelet made with local Living the Dream duck eggs.

At Mississippi Market, we are passionate about great food and great connections. If you’ve never tried duck eggs I encourage you to take the plunge—these beauties are thoroughly delicious! Duck eggs are richer than chicken eggs and much beloved by bakers due to their extra egg whites, which make for extra-fluffy baked goods. Additionally, their thicker shells prolong their shelf life. Best of all, their yolks are bigger and richer, adding to their nutritional value and making them a favorite of folks on the Paleo Diet. As temperatures steadily rise, I dash out into my garden to snip some fresh-grown herbs, purchased at our very own plant sale, and whisk them into the eggs. Of course, I need a swirl of butter for the pan—local Hope Creamery handcrafted butter is among the best. No omelet is complete without cheese, and local Stickney Hill Dairy Chevre, a deliciously fresh, soft goat cheese, pairs well with the rich duck eggs and crisp spring asparagus. 2

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It’s easy to create a nutritious feast with local ingredients. We are fortunate to live in an area with so many excellent local producers. At the co-op, we partner with them to bring you the best and freshest products available—food you can enjoy and feel good about. So, who are these producers? • Wheatfield Hill Organics is a fifth-generation family farm dedicated to providing the finest certified-organic fruits and vegetables. • Living the Dream Farm specializes in ethically raised, pastured duck eggs and poultry. Owned and operated by farmer Khaiti Hallstein, she comments, “I love eating and growing delicious and sustainable food while living close to the land.” • Stickney Hill Dairy has been making cheese since 1999. They partner with 15 local goat farmers who supply their milk. • Hope Creamery still makes butter the same way it did back in 1964. In fact, head butter maker Gene Kruckeberg was making it back then, too. They continue to operate a traditional creamy with skilled butter makers to provide you with the best-tasting butter possible. At Mississippi Market, we are passionate about great food and great connections. By providing the freshest products available that are equitably sourced and sustainably produced and educating people about how to use them, we help build community around nutritious food. Making educated choices about the food you purchase and consume can help create positive change in the world, and it all starts in the aisle of your co-op and your home kitchen.

Board of Directors’ Report

Create Positive Change, Run for the Board! Sara Kujawski, vice president

Once again, we are seeking candidates to run for Mississippi Market’s board of directors. This is an exciting opportunity to serve your community, expand

your impact, and lead your co-op to help shape our collective future. The board of directors set policy and governance parameters, monitor co-op performance, and act as the decisionmaking body for important co-op issues such as our overall strategic direction. By joining the board, you’ll have a chance to help improve access to healthful, local foods and create a more just, equitable food system. Board applications may be picked up in-store and are also available on our website. The deadline to apply is Wednesday, Aug. 2. The board meets monthly as a whole, and each member sits on at least one committee. Our standing committees include the Finance Committee, Governance Committee and Executive Committee. We also have an ad hoc Succession Planning Committee and have recently added an ad hoc Diversity and Inclusion Committee. The average time commitment required for sitting board members is 10 hours per month and compensation is provided. Board compensation is allocated in the form of a gift card to the co-op. Board members receive $100 monthly, officers receive $150 monthly and the chair receives $200 monthly. This is my sixth and final year as an active sitting board member since my second term ends in October. It has been a highly rewarding and fulfilling experience, and I feel very proud to have worked with so many passionate and talented individuals, including other board members as well as co-op staff, managers, and member-owners. I’ve enjoyed the work of the board, which has consisted of supporting our general manager and staff in leading the organization; assessing and upholding our mission, Ends and values; and intensely discussing topics around the co-op’s growth and staying competitive in a challenging grocery marketplace.

Help improve access to healthful, local foods and create a more just, equitable food system.

Board member diversity remains a top priority. Diversity of skills, mindsets, experiences, backgrounds, and perspectives make for a stronger decision-making body and ensures we are representative of the community we serve. Please join us in our efforts to bring cooperative values to St. Paul. If you, or someone you know, is interested in learning more about the role board members play, please attend an upcoming board meeting or ask to speak directly to a current board member. You may view upcoming opportunities to speak to the board on our website at msmarket.coop/ board and can reach us via email at board@msmarket.coop with any questions you may have. This summer, we are hosting a number of Board Meet & Greets to share information about the application process and board member roles. Board members will be tabling during our Local Food Fest at all three co-op locations on June 17 as well as at the Rondo Days Festival on July 15. You are also invited to join us on June 28 at a dinner with the board of directors. At this event, you will enjoy a light dinner and conversations with board members, learn about board responsibilities, and find out how you can apply to run for a seat. Come speak to us and share your ideas and suggestions—we are always happy to talk about our work! See page 8 for additional details. We hope you’ll consider applying to run and look forward to hearing from you. J U N E – J U LY |

Sustainable Meat and Seafood Offer Great Tastes, Environmental Benefits Ahren Grunow, fresh purchasing manager, meat and seafood

What does sustainability mean? This is a great question that often comes up in our meat and seafood department. From an ecological perspective, sustainability can be defined as the practice of environmental protection from harmful impacts, in addition to natural resource conservation and replenishment. At Mississippi Market, sustainability takes many shapes and forms, influencing our product selection, operations, finances, and partnerships. We work closely with many farmers, producers, and vendors to guarantee that the food we sell is ecologically sustainable, in addition to being economically and socially responsible. These priorities carry over to our meat and seafood department so that we are able to provide you, our valued customers, with the best quality, fairly priced, sustainably-raised products. Furthermore, we recognize that access to wholesome, sustainable products is an absolute priority of our co-op members and guests. Thus, prior to carrying a particular meat or seafood item, diligent research and planning goes into making sure that the product and its origins are up to the standards of both the co-op and our customers. Our beef, pork, and poultry go through a series of evaluations before we bring them into the store for sale. We start by identifying their source and prioritize local farms in order to help grow the local economy and support our community. We also focus on making sure the animal products we sell are fed a diet that is environmentally sustainable. Minnesota-based farms like Kadejan (poultry), Pastures A Plenty (pork), and Thousand Hills Cattle Co. (beef) 4

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have each been providing Mississippi Market with their sustainably raised products for more than a decade. Additionally, many of these farmers implement sustainable agriculture practices, such as rotational animal grazing, crop rotation, planting of cover crops, and other holistic land- and animal-management techniques. These practices create happy and healthy animals while simultaneously reducing harmful environmental impacts. Our seafood selection prioritizes sustainably farm-raised and sustainably wild-caught products, meaning they are either raised or caught in a way that ensures the long-term health and population stability of a particular species as well as that of its greater aquatic habitat. This also warrants against overfishing of a particular species and protects those that are endangered. A handful of organizations such as SeaChoice, Seafood Watch, and Ocean Wise monitor and rank seafood

from around the world to make sure it meets strict guidelines. These labeling programs safeguard against harmful aquaculture and fishing practices. We carry many items that have been labeled by these organizations and ranked as a Good Alternative or Best Choice to provide consumer transparency. Know that when you shop for meat and seafood items at Mississippi Market— whether it’s fresh salmon for the grill, a roast for the slow cooker, or a thick-cut steak to celebrate Father’s day—they’ve been sustainably raised or caught. Stop in today to peruse our wide selection of high-quality, nutritious meat and seafood items, and play a contributing role in supporting environmental and economic sustainability.

Cooking with Co+op Basics:

Ring in the return of grilling season. Grilled Chicken Tacos with Fire-Roasted Garlic Salsa ingredients (serves 4) 1 pound Kadejan chicken thighs* 1 Tbsp. Field Day extra virgin olive oil* 8 La Perla white corn tortillas* 1/2 jar Field Day organic fire-roasted garlic salsa* 1 avocado, sliced 1 medium organic yellow onion, sliced 1 handful organic cilantro, chopped 1 organic lime, cut into wedges 1/2 tsp. freshly ground black pepper 1 pinch Kosher salt * Co+op Basics items preparation 1. Prepare grill for medium-high heat. 2. Coat onions and chicken with olive oil, salt, and pepper. 3. Grill onions until translucent and lightly charred. Grill chicken until cooked through, about 4 minutes per side. Lightly grill tortillas, about 1 minute per side. 4. Remove chicken from grill and let cool 4–5 minutes before slicing. Add chicken to tortillas and serve with avocado, grilled onions, and fire-roasted garlic salsa. Garnish with cilantro and lime wedges.

DISH SERVES 4 UNDER $10

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. 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 Wednesday, June 21 | 5:30–6:30 p.m. Free, registration required COOKING WITH CO+OP BASICS: H E A LT H Y T A C O S — W E S T 7 T H Thursday, June 29 | 6:00–7:30 p.m. $5 registration required — reimbursed as a $5 co-op voucher

COOKING WITH CO+OP BASICS: B R E A K FA S T F R O M S C R AT C H — E A S T 7 T H Saturday, July 8 | 10:30 a.m.–12:30 p.m. $5 registration required — reimbursed as a $5 co-op voucher SHOP THE CO-OP ON A BUDGET — WEST 7TH Thursday, July 20 | 6:00–7:00 p.m. Free, registration required J U N E – J U LY |

Local Profile:

Urban Roots Matt Frank, communication specialist Photo Credit: Urban Roots

As urban residents, we oftentimes find ourselves physically disconnected from where our food is grown. In tandem with this disconnect can come a knowledge gap regarding how the food we eat was produced and how that process translates to its nutritional value and the health of the environment where it was grown. Similarly, when our relationship with food becomes an afterthought, our connection to healthy cooking can wane, further impacting our diet, personal health, and well-being. One local organization, Urban Roots, addresses these issues with a focus on healthy living, ecological conservation and youth development. By using food and environmental stewardship as tools for social change, Urban Roots empowers youth through hands-on entrepreneurship, career exploration, and community engagement opportunities. For 20 years, they’ve been leading education, training, and service learning projects to develop strong leaders while improving local community and environmental health. They offer three paid internships for youth ages 14–18 from St. Paul’s East Side, including their Market Garden, Cook Fresh Crew and Conservation programs. In these programs, interns are provided with a safe space for learning and personal growth. Programming is offered as a multi-year commitment, meaning youth may return one year after the next to continue refining their leadership and team-building skills. In the Market Garden program,

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youth plant, maintain, and harvest small-scale urban agriculture sites and are involved in produce sales and marketing. Five production sites are located within a one-mile radius of Urban Roots’ East Side office and a sixth is being added this year, bringing total production space close to one acre in size. Last year, youth harvested over 10,500 pounds of food on onehalf acre using intensive production methods that maximize use of space.

Food is produced using organic growing methods and is distributed via community supported agriculture shares, at local farmers’ markets, and sold wholesale to East Side restaurants including Cook St. Paul and Swede Hollow Café. New this season, Market Garden produce will also be sold at Mississippi Market’s East 7th street location and may include green-topped carrots, beets, fennel, celery root, eggplant, summer squash, and a variety of herbs. Produce not sold is offered to participating intern families, used to

make lunches for summer programming and donated to local food shelves. The Cook Fresh Crew began as a nutritional program and has recently become more integrated with the Market Garden program. Cook Fresh interns learn about the food that Market Garden interns grow and how to prepare fresh homemade meals using it. Each week of the program, the Cook Fresh Crew prepares dishes highlighting different cultural cuisines reflective of the surrounding community. They also develop healthful recipes and create value-added products for sale, such as chutneys, salsas, and sauces. In the Conservation program, interns are trained as park ambassadors to create greater connections between youth and the outdoors, enabling a greater sense of place and pride in the community. Participants focus on invasive species removal, native seed collection, and installation of pollinator and rain gardens. Conservation program sites have included the Bruce Vento Nature Sanctuary, Indian Mounds Park, Swede Hollow Park, the gardens at Sun Ray Library and more. Urban Roots is our June Positive Change recipient. Support their youth programming by rounding up your purchases to the next dollar amount or donating your ten cent reusable bag credits. We encourage you to visit with Urban Roots staff and interns at our Local Food Fest to learn more about their amazing work and ways to get involved.

Co-op Farm Tour

Experience food in a different way—directly from the source!

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CO-OP FARM TOUR

Every summer, we partner with a dozen other Twin Cities-area food co-ops to put on the Eat Local Farm Tour. This year, we’re introducing a new name—the Co-op Farm Tour. The new name highlights our collective food co-op community and our businesses’ direct support of local farmers. This showcase event is a great opportunity to meet the people and see the places behind some of your favorite local foods. Venture out with family and friends to meet local farmers, tour their farms, and learn more about their sustainable operations. This year, over 25 urban and rural farms will open their doors to visitors for free self-guided tours, kids’ activities, learning, and discovery. Pick up a Co-op Farm Tour guide at Mississippi Market. Choose which farms you’re interested in visiting and tailor your self-guided tour to meet your needs. Spend a day in the city meeting innovative urban farmers or take a day trip traveling to established farms in Central and Southern Minnesota and Western Wisconsin. Learn more and receive event updates by visiting: www.facebook.com/CoopFarmTour.coop

Out & About

Find Mississippi Market out and about at the following community events this summer. Visit us for free samples, co-op coupons and fun surprises! T W I N C I T I E S P R I D E PA R A D E Sunday, June 25 | 11:00 a.m.–1:00 p.m. Hennepin Avenue and North 3rd Street, Minneapolis

EAT LOCAL •

Saturday, July 15 10:00 a.m.–4:00 p.m. 2017 PARTICIPATING FARMS •

10th Street Farm and Market

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Big River Farms/Minnesota Food Association

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The Beez Kneez

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Bull Brook Keep

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Buttermilk Falls CSA/Philadelphia Community Farm

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Farm Farm

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Ferndale Market

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Garden Farme

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Graise Farm

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Hoch Orchard and Gardens

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Hope Creamery

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Humble Pie Farm

R O N D O D AY S F E S T I VA L Saturday, July 15 | 10:00 a.m.–6:00 p.m. Visit us from 10:00 a.m.–1:00 p.m. Rondo Educational Center Field, 560 Concordia Ave., St. Paul

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Mississippi Mushrooms

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Riverbend Farm

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Shepherd’s Way Farm

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Simple Harvest Farm Organics

F I E S TA L AT I N A Saturday, Aug. 12 | 10:30 a.m.–3:00 p.m. CLUES St. Paul, 797 East 7th St., St. Paul

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Star Prairie Trout Farm

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Steady Hand Farm

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TC Farm

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Thousand Hills Cattle Co.

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Turnip Rock Farm and Cosmic Wheel Creamery

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Whistling Well Farm

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White Pine Berry Farm

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Will Heal Farm

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Women’s Environmental Institute

7 T H S T R EE T LI V E F E S T I VA L Saturday Aug. 26 | 12:00–6:00 p.m. Visit us from 12:00–3:00 p.m. 895 East 7th St., St. Paul

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JUNE CLASSES RAISING CHICKENS 101 (L)

JAPANESE COOKING: NIZAKANA (DT)

Saturday, June 10 | 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 growing your own chicken feed! Scholarships are available for participants on a limited income.

Saturday, June 24 | 1:00–3:00 p.m. $35/$30 members Nizakana is a traditional poached fish dish, typical of a homecooked meal in Japan. This is a simple but tasty way to cook many different types of fish. You will learn how to prepare this Japanesestyle meal and enjoy delicious samples.

INSTRUCTOR: Rob Czernik

INSTRUCTOR: Kimiko Molasky

RETIREMENT INCOME PLANNING (L)

FARM FRESH JUNE: EARLY SUMMER SALADS (DT)

Wednesday, June 14 | 6:00–7:00 p.m. Free (registration required) Have you ever thought about how you will create a paycheck for yourself in retirement? As you approach or enter retirement, your mindset needs to begin to move from accumulation to distribution.

Saturday, June 24 | 10:00 a.m.–12:00 p.m. $28/$25 members In this class, we’ll explore the fresh produce grown in Minnesota in early summer. We’ll make three delicious salads perfect for a quick weeknight meal. Recipes will include a pork tenderloin salad, an Asian chicken salad and asparagus with lemon vinaigrette.

INSTRUCTORS: Matt Merrick and Ben Ollila, Thrivent Financial

INSTRUCTOR: Maggie Kilpatrick

SHOP THE CO-OP ON A BUDGET (L) Wednesday, June 21 | 5:30–6:30 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

COOKING WITH CO-OP BASICS: HEALTHY TACOS (DT) Thursday, June 29 | 6:00–7:30 p.m. $5 registration required, reimbursed as a $5 co-op voucher 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 healthful, delicious tacos topped with homemade salsa and a few tips for shopping the co-op on a budget. INSTRUCTORS: Kim Werst and Katie Marty

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

EVENTS L O C A L F O O D F E S T— A L L 3 S T O R E S Saturday, June 17 | 11:00 a.m.–2:00 p.m. Join together with your St. Paul community to celebrate our incredible local farmers, makers and producers at Mississippi Market’s Local Food Fest. Meet your local growers, sample delicious local foods, enjoy live music, shop exclusive sales on local products, and celebrate all things local at your co-op!

YO G A W I T H C A I T L I N G OT T S C H A L K— E A S T 7 T H S TO R E Thursday, June 22 | 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.

DINNER WITH THE BOARD O F DIREC TO RS— EAST 7 TH STO RE Wednesday, June 28 | 5:30–6:30 p.m. $5 registration required, reimbursed as a $5 co-op voucher Mississippi Market invites you to enjoy a light dinner and conversation with members of the Board of Directors to learn what the board is responsible for and how you can run for a seat on the board. In addition, join fellow co-op members in sharing ideas, suggestions, and praises for your co-op and getting to know one another. 88 || JJUUNNEE––JJUULLYY

J U LY C L A S S E S

COOKING WITH CO-OP BASICS: BREAKFAST FROM SCRATCH (DT) Saturday, July 8 | 10:30 a.m.–12:30 p.m. $5 registration required, reimbursed as a $5 co-op voucher 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 breakfast from scratch, featuring homemade yogurt and granola recipes and learn a few tips for shopping the co-op on a budget. INSTRUCTORS: Kim Werst and Katie Marty

FARM FRESH JULY: MIDSUMMER SPLENDOR (DT) Wednesday, July 12 | 6:00–8:00 p.m. $28/$25 members In this class, we’ll explore the fresh produce grown in Minnesota in the middle of summer. We’ll make three wonderful dishes including a Roasted Beet Salad with Goat Cheese; a Rejuvenation Salad with Kale, Cabbage, and Lemon; and a Corn Sauté with Fresh Herbs. INSTRUCTOR: Maggie Kilpatrick

THE SEVEN BEST FOODS FOR OPTIMAL THYROID FUNCTION (L) Thursday, July 13 | 5:30–7:00 p.m. $7/$5 members Attendees will learn the seven best foods to eat — and the worst food to eat — for thyroid conditions. You will leave this class with information on how to naturally improve thyroid function and boost your energy. INSTRUCTOR: Dr. Lori Jokinen

GUT REACTION (L) Saturday, July 15 | 1:00–3:00 p.m. $20/$15 members Do you suffer from heartburn, gas, bloating or indigestion? Do you have an autoimmune disorder, depression or sugar cravings? Proper gut health is key to resolving these issues. Put an end to these uncomfortable health issues by healing your digestive tract with real food.

SHOP THE CO-OP ON A BUDGET (L) Thursday, July 20 | 6:00–7:00 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

PULL YOUR OWN MOZZARELLA (DT) Saturday, July 22 | 1:00–2:30 p.m. $20/$15 members If you’ve ever wondered how Mississippi Market makes that creamy, delicious, fresh-pulled mozzarella cheese, this class is your chance to find out! Learn the techniques and taste the difference of freshpulled mozzarella! INSTRUCTOR: Leif Moser

EASY PEASY PLANT-BASED GRILLING (DT) Sunday, July 23 | 1:00–3:00 p.m. $15/$12 members Join us for an afternoon of easy peasy, plant-based eating featuring delicious plant-based recipes for the grill. Learn how affordable and simple plant-based eating can be! INSTRUCTOR: Animal Rights Coalition

SOCIAL SECURITY: STRATEGIZE TO MAXIMIZE (L) Tuesday, July 25 | 6:00–7:00 p.m Free (registration required) When should you apply for Social Security? How can you maximize your benefits? Join us for a short presentation to learn how to sort through the options to help ensure the choices you make are tailored to your needs. INSTRUCTORS: Matt Merrick and Ben Ollila, Thrivent Financial

JAPANESE COOKING: MAKE-YOUR-OWN-SUSHI PARTY (DT) Saturday, July 29 | 1:00–3:00 p.m. $40/$35 members Do you love sushi but cannot afford to always eat out at a sushi restaurant? Having sushi at a restaurant prepared by a professional chef is delicious, but it can be costly. Join us for a Temaki Sushi Party, one of the easiest and most affordable ways to enjoy sushi at home. The price of the class includes a complete meal. INSTRUCTOR: Kimiko Molasky

INSTRUCTOR: Nutritional Weight & Wellness

L A D I E S ’ N I G H T— W E S T 7 T H S T O R E Friday, July 28 | 5:30–7:30 p.m. $15/$12 members

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 evanhealy, Dr. Hauschka, Mineral Fusion, and Andalou Naturals. We’ll serve up some of our favorite snacks and beverages, give away prizes, and treat you to a fun evening!

F A M I LY H O U R : S T O R I E S A N D CRAFTS—EAST 7TH STORE Saturday, July 29 | 10:00–11:00 a.m. Free (registration required) 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 farm animals and food, we'll have a craft activity. Light snacks will be provided. J U N E – J U LY |

News & Announcements

UPCOMING EVENTS

Local Food Fest Saturday, June 17 | 11:00 a.m.–2:00 p.m. All three Mississippi Market locations Dinner with the Board of Directors Wednesday, June 28 | 5:30–6:30 p.m. East 7th store

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EAT LOCAL •

CO-OP FARM TOUR Co-op Farm Tour Saturday, July 15 | 10:00 a.m.–4:00 p.m. Over 25 urban and rural Twin City farm locations Ladies’ Night Friday, July 28 | 5:30–7:30 p.m. West 7th store

Rooftop Bees at West 7th Mississippi Market is pleased to announce a recent partnership with the Beez Kneez, a local pollinator advocacy organization and honey producer. We’re currently serving as one of their urban apiary host sites – honey bee hives were installed on our West 7th store rooftop in early May. We’re excited to be playing a small part in local efforts to revitalize beneficial pollinator populations. Bees serve a crucial role pollinating agricultural crops during the growing process. Mississippi Market Tasty Tuesdays at CHS Field Mississippi Market is a proud sponsor of our hometown baseball team the St. Paul Saints. Come find us at CHS Field during Tuesday night home games throughout the season. We’ll be passing out tasty food and drink samples and co-op coupons near the front gate. See you at the ballpark! Graduation Party Catering Prepare for graduation parties with Mississippi Market Made catering—our deli offers an extensive catering menu full of fresh and natural foods, including specialty party platters, boxed lunches, salads, entrees, beverages, and decadent desserts. We are committed to using locally grown, organic, and fair-trade ingredients when available. For additional details, please speak with one of our deli staff. Orders must be placed two days in advance. Catering menus can be found in-store and online at msmarket.coop/products/deli.

UPCOMING HOLIDAYS June 18 — Father’s Day Open regular store hours July 4 — Independence Day Open holiday hours, 7:30 a.m.–6:00 p.m.

Positive Change June 2017: Urban Roots Urban Roots engages thousands of local youth and families in education, training, and work projects though their Market Garden, Cook Fresh Crew, and Conservation programs. These paid internships focus on youth empowerment, community engagement, and innovation to develop young leaders while improving the health of people and the environment. June Positive Change proceeds will support Urban Roots’ youth programming. July 2017: Friends of the Mississippi River Friends of the Mississippi River is a grassroots organization that actively engages local citizens to protect, restore, and enhance the river and its watershed throughout the metro. July Positive Change proceeds will support their activities and efforts to protect and improve the river’s water quality—the source of St. Paul’s drinking water.

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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 July 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 : June 14 | July 12 * does not include bulk herbs

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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

Market Medley General Manager Gail Graham Editor Matt Frank Proofreader Sid Korpi/ Proof Positive Graphic Design Lucas Beck Justin Sims 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

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

• Tuesday, June 27, 6:30–9:00 p.m. Selby Classroom • Tuesday, July 25, 6:30–9:00 p.m. Selby Classroom

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

With you every smile of the way. Now even more St. Paul locations to choose from! GRAND AVENUE 917 Grand Avenue 651-221-1902

Family Dentistry Invisalign® treatment with Dr. Ledman Victor R. Bieganek, DDS

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.

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