August-September 2017

Mississippi Market Member-Owner Newsletter | August-September 2017 Vol. 42 No.4

CELEBRATE HISPANIC HERITAGE MONTH Matt Frank, communication & media specialist

September 15–October 15 is National Hispanic Heritage Month, a period that honors generations of the U.S. Latino population who have positively influenced and enriched our country. During this month-long annual tribute, we celebrate the rich cultural traditions, histories, and contributions of those who can trace their ethnic roots to Spain, Mexico, and the Spanish-speaking countries of Central America, South America, and the Caribbean. The chosen dates reflect September independence anniversaries of multiple Latin American countries, including Costa Rica, El Salvador,

Guatemala, Honduras, Nicaragua, Mexico, Chile and Belize. In honor of Hispanic Heritage Month, we are pleased to share a number of traditional Salvadoran recipes with you from our beloved staff member America Jimenez. Originally from El Salvador, America has a passion for cooking and sharing her delicious food with others. In addition to the Banana Leaf Tamale recipe on page 8, you can find Zucchini Pupusas, Curtido, Fried Plantains, and Pastelitos SalvadoreĂąos on our Market Musings blog by visiting msmarket.coop/blog.

General Manager’s Report

Food Fight!

Gail Graham, general manager

This has been an interesting couple of months in the food industry. For the last year and a half, many grocery stores and chains, including our co-op, have been struggling with lagging sales resulting in part from historic levels of food price deflation as well as the entrance of many new competitors into the local grocery sector. Then in June, Amazon announced it was buying Whole Foods for nearly $14 billion dollars! This sent the industry into a tailspin and there has been much chatter about the pending acquisition’s impact—“It will decimate the industry—it will create innovation that will be good for everyone—independent stores will be crushed—independent stores will flourish— this will be the end of brick and mortars!”

No one knows for sure what the acquisition will mean, least of all us. What we do know is that we've been competing in an increasingly

production, distribution, and enjoyment of great food while increasing access to it for everyone.

The last few years have been challenging, and we expect the next few will be as well.

It is wonderful that people are demanding better food and more transparency in the food system. These are good things, even though one result is fierce competition, and in recent years, lagging sales. Our 2017 fiscal year ended June 30. Our audit won’t be completed until after this issue is published, and though final results aren’t in yet, we don’t expect to distribute a patronage dividend. We have a strong balance sheet and a vibrant base, but our sales are in a slight decline, our expenses continue to grow, and we are not experiencing the profitability we’ve had in the past.

While we can’t deliver a dividend every year, we can continue to deliver a great shopping experience and wonderful food from our local growers. We care about local food for many reasons—having farms in close proximity to and located within urban centers increases food access and builds strong community relationships; supporting people who are practicing the demanding craft and skill of sustainable farming allows us to eat fresh, nutritious food and serve it to our families; and keeping our dollars at work circulating within our local community benefits us all.

Amazon’s goal is to take a cut of all economic activity—including the sale of food. Our goal as a cooperative is to meet the varied needs of our member-owners and shoppers while building a sustainable business that contributes to community vitality. We are in it for the long haul, and we invite you to be in it with us.

We must stay focused in order to thrive. challenging marketplace for some time against companies big and small—including Whole Foods and Amazon. We are by no means feeling cavalier about the impact this deal could create, nor about the difficulties we face in this saturated environment, but we must stay focused in order to thrive. At the co-op, we remain committed to supporting local farmers, investing in our communities, and working to bring everyone the best food we can find.

Our work is grounded in cooperative values and in our desire to have a strong local impact.

We will continue working to create positive change in our communities by influencing the

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Board of Directors’ Report

Create Positive Change, Run for the Board!

Hlee Vang, board member

To my fellow cooperators and member-owners: I love Mississippi Market because the co-op provides high quality, healthful food to my family, my community, and my city. I love Mississippi Market because the co-op treats its staff well through living wage and gain-sharing programs. I love Mississippi Market because the co-op opens its doors to everyone in the community as evidenced through the LIME Program that provides an avenue for limited-income individuals and families on a number of assistance programs access to healthful food and membership benefits.

I’m a proud member-owner, board director, and resident of St. Paul. I, along with the entire board, extend a warm smile, open hand, and welcome invitation to anyone who may be interested in serving on the board of directors at Mississippi Market Natural Foods Co-op. In the upcoming fall 2017 election, the board of directors will have empty seats that require dedication, passion, and hard work to further our co-op’s mission of creating positive change in the community by influencing the production, distribution, and enjoyment of food. This role is also vital in ensuring the co-op continually achieves our Ends statements pertaining to cooperative ownership, food access, fair pricing, education, financial sustainability and supporting a robust local food economy.

Serve your community, expand your impact and lead your co-op.

The board of directors also has volunteer opportunities available for member-owners who cannot commit to full board service. We are currently searching for volunteers to sit on our Audit Committee and to take part in the board-slating process with our Governance Committee. Audit Committee volunteers assist with the co-op’s financial health, while boardslating volunteers assist in board candidate selection prior to the fall election.

I find my board service to be greatly rewarding and know that you will find it rewarding as well. The board of directors and co-op need the strength of our fellow cooperators and member-owners to lead us successfully into the future. If you have any questions, or would like to learn more about available volunteer opportunities, you may contact the board directly by emailing board@msmarket.coop or calling 651-310-9475.

WAYS TO S E RVE Call for candidates: Mississippi Market board of directors We are once again 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. This is a volunteer position with a monthly stipend and a discount at all Mississippi Market Co-op locations.

Board applications may be picked up in the store and are also available on our website at msmarket.coop/board. The deadline to apply is Thursday, August 10.

Wanted: Audit Committee members The board is currently searching for co-op member-owners to join this year’s Audit Committee. If you have an interest in finance and are curious to learn about the financial health of the co-op, please contact us at board@msmarket.coop or 651-310-9475. The Audit Committee meeting will take place in the second-floor classroom of the Selby store on Wednesday, September 6 from 4:30 to 6:00 p.m.

Wanted: Board-slating members The board is currently searching for co-op member-owners to volunteer and take part in our Governance Committee’s slating process for new board candidates. If you have an interest in assisting with board candidate selection, please contact us at board@msmarket.coop or 651-310-9475.

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Back to School with Midwest Food Connection Molly Sowash, MFC food educator

As the days grow shorter and the goldenrod blooms, our minds are turning towards the school year.

Midwest Food Connection (MFC) educators are preparing for a new year of teaching St. Paul students—bringing educational adventures in food, cooking, and gardening to the classroom, the school garden, and even some local farms.

We hope that kids across the Twin Cities have been busy cartwheeling in the sun, searching for bugs, playing outside and getting their hands dirty during these past warm months. And we hope they return to school with many questions about the natural world. This fall, we’ll bring the outdoors into the classroom as we pick up acorn squash, wild rice, and fresh herbs from Mississippi Market to share with students during our lessons about local food and sustainable agriculture.

This school year, Midwest Food Connection will embark upon another year of serving Mississippi Market’s mission to “create positive change in the community” by reaching young eaters through storytelling, food preparation, and delicious recipes featuring Minnesota’s bounty. Over the past 2016–’17 school year, MFC educators taught 7,118 students in 52 schools and brought 13 classrooms on a local farm field trip. Mississippi Market sponsors our teaching in St. Paul schools such as Adams Spanish Immersion, Highland Catholic, Obama Elementary, EXPO Elementary, Horace Mann, Bruce Vento, and John A. Johnson. We are grateful for their commitment to educating kids about the importance of local food systems, sustainable farming practices, healthful and whole foods, and caring for the land. Our students are grateful, too, and express 4

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their excitement around trying new foods in comments like, “My favorite part was when we made the rainbow salsa. It was delicious!” or “I didn’t know the inside of a beet was purple!”

This year, we are excited to roll out a new lesson series, entitled “Climate Conscious Cuisine.” Students will have the opportunity to expand their knowledge of food by thinking about how our choices impact the environment. The series begins with an exploration, through song and art, of seaweed’s ability to clean water.

During the second session, students will make a smoothie with “ugly” fruits in order to learn how to conserve food and cut down on waste. The third lesson will dissect the meaning of the word “organic” and use theater to illustrate relationships among soil, water, insects, and plants. Lastly,

we will close the series by looking at local foods of the past and share an oral tale about the traditional Ojibwe maple syrup harvest. If you observe any kids searching Mississippi Market for seaweed, brown bananas, or maple syrup, you’ll know why!

Midwest Food Connection will be Mississippi Market’s November Positive Change recipient. Funds raised will be used toward our educational programming in St. Paul schools that inspires kids to eat well. To our partners and co-op shoppers at Mississippi Market, in the words of a classroom teacher at Horace Mann, “This program brings a level to our curriculum that is missing. Healthful eating and living needs to start in the early years when habits are established.

Thank you so much for your support!”

Your Source for Fresh, Healthful, Locally-Produced Food Matt Frank, communication & media specialist

Join us this August and September as we show our appreciation for local food and local farmers. This time of year is especially exciting for local food fans as farmers work to harvest fresh crops at their peak and deliver them to the co-op for your enjoyment. At Mississippi Market, we pride ourselves on providing fresh, local food to our St. Paul neighbors. In fact, we’ve been doing it for close to 40 years! We know our local farmers and producers well and work to support them year-round in order to strengthen our local food system and sustain a robust local food economy.

We define “local” as food and products grown, produced, or processed within a five-state area that includes Minnesota, Iowa, North Dakota, South Dakota, and Wisconsin. During our last fiscal year, from July 1, 2015, to June 30, 2016, we partnered with 142 locally-owned companies and producers, spending over $8.5 million with them. This represented over 43 percent of our total wholesale purchases coming

direct from local sources. As competition in the Twin Cities’ grocery market continues to rapidly increase, Mississippi Market remains your source for fresh, healthful, locally-produced food. Look for special savings and in-store activities celebrating our local food connections this August.

In September, we’re highlighting local producers as part of our new Taste Local event series. At these free events, some of our favorite local vendors share their stories and samples of their products. This past spring, we kicked off the series with a local ferments event featuring Angelica’s Garden and Fierce Ferments. Our next event in the Taste Local series will feature local producers who deliver by bicycle, including Brake Bread and The Beez Kneez. We invite you to meet these local producers and taste for yourself the richness that local food presents.

The Beez Kneez

Brake Bread

TA S T E L O C A L : B R E A D & H O N E Y— EAST 7TH STORE Wednesday, September 13 | 5:30–7:00 p.m.

Free (registration required) At this evening tasting event, you’ll meet two local makers who deliver by bicycle: Brake Bread and The Beez Kneez, and learn all about sustainable bread and honey! Learn how these companies got started, their commitment to using local ingredients, and how bicycle delivery plays into their overall sustainability efforts. Plus, you’ll get to sample pairings of delicious, naturally-leavened breads with a variety of raw-honey flavors.

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EVENTS

YO GA WITH C AITLIN G OT T S C H A L K— E A S T 7 T H S TO R E Thursday, Aug. 31 • 7:00–8:00 p.m. $5 registration required, reimbursed as $5 co-op voucher Join yoga instructor Caitlin Gottschalk for a free, relaxing evening of Vinyasa yoga, a warming style of yoga that works to calm both mind and body through active meditation. It is accessible to all experience levels and body types. Please bring your own yoga mat.

TA S T E L O C A L : B R E A D & H O N E Y — EAST 7TH STORE Wednesday, Sept. 13 • 5:30–7:00 p.m.

Free (registration required) At this evening tasting event, you’ll meet two local makers who deliver by bicycle: Brake Bread and The Beez Kneez, and learn all about sustainable bread and honey! Learn how these businesses got started, their commitment to using local ingredients, and how bicycle delivery plays into their overall sustainability efforts.

Plus, you’ll get to sample pairings of delicious naturally– leavened breads with a variety of raw-honey flavors.

F A M I LY H O U R : S T O R I E S A N D CRAFTS—EAST 7TH STORE Saturday, Sept. 30 • 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 the fall season and healthful eating, we will have a craft activity. Light snacks will be provided.

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

BREW YOUR OWN KOMBUCHA (DT) Saturday, Aug. 12 • 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.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

ESSENTIAL OILS AS PEST CONTROL (H) Tuesday, Aug. 15 • 6:00–7:30 p.m. $20/$15 members Join us as we learn which essential oils are most commonly used to prevent and manage the presence of pests. We will explore the best oils to use outside, inside, and on your body.

If you enjoy warm weather but the bugs prevent your being out in it, come to this session to take home a free sample.

INSTRUCTOR: Andrea Bode

COOKING WITH CO-OP BASICS: HOMEMADE VEGGIE BURGERS (DT) Wednesday, Aug. 16 • 6:00–7:30 p.m.

$5 registration required, reimbursed as $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, homemade veggie burgers and a few tips for shopping the co-op on a budget.

INSTRUCTORS: Kim Werst and Katie Marty

PERMACULTURE APPROACH TO CHICKENS (L) Saturday, Aug. 19 • 1:00–3:00 p.m.

$10/$5 members Are you considering keeping chickens? Have you been keeping chickens in your backyard and are ready to take it to the next level? Learn some tips and tricks for using the birds 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 for participants on a limited income.

INSTRUCTOR: Rob Czernik

NATURAL SOLUTIONS FOR ACID REFLUX (L) Wednesday, Aug. 23 • 7:00–8:00 p.m. $10/$7 members Research continues to indicate serious side effects with the use of acid blockers. Learn the cause of acid reflux and natural alternatives to treating it in this class.

INSTRUCTOR: Candace Salmi, D.C.

RETIRE WISELY (L) Thursday, Aug. 24 • 6:00–7:30 p.m. Free (registration required) Manage six key risks all retirees face: Outliving their income, inflation, unpredictable events, market volatility, income taxes, and rising health care costs.

Turn retirement concerns into confidence.

INSTRUCTORS: Matt Merrick and Ben Ollila, Thrivent Financial

LALO’S LUNCHBOX: TASTE-TESTING JAMBOREE (DT) Saturday, Aug. 26 • 10:30–11:30 a.m. $20/$17 members Lalo’s lunchbox is out of control, erupting fresh food! In this funny food performance, Lalo and Daisy prepare a three-course school lunch featuring local ingredients. A taste-testing party of all the foods made will be given after the performance.

Best enjoyed by ages 4–7. Parents are encouraged to attend!

INSTRUCTOR: Ed Jenkins

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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.

C L A S S L O C ATI O N S : EAST 7 TH | WEST 7TH

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

BREW YOUR OWN KOMBUCHA (DT) Saturday, Sept. 9 • 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.

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

ACCUMULATION STRATEGIES FOR RETIREMENT (L) Tuesday, Sept. 12 • 6:00–7:00 p.m.

Free (registration required) Have you ever wondered if you are saving correctly for retirement? Join us for a short presentation to learn about different strategies and vehicles you can utilize to put yourself in the best possible position for retirement.

INSTRUCTORS: Matt Merrick and Ben Ollila, Thrivent Financial

CAPTIVATING CURRIES (DT) Thursday, Sept. 14 • 6:00–8:00 p.m. $28/$25 members In this class, we’ll talk about curry paste varieties and make three unique and tasty curries, including red curry with chicken, shrimp curry with greens, and a hearty vegetable curry. All recipes will be gluten-free and delicious!

ESSENTIAL OILS FOR NON-TOXIC CLEANING (H) Saturday, Sept. 23 • 10:30 a.m.–12:00 p.m.

$20/$15 members Using non-toxic cleaners provides peace of mind in your home! Join us as we learn which essential oils are most effective to clean and disinfect any room in your home, from living room to bathroom.

INSTRUCTOR: Andrea Bode

EASY PEASY PLANT-BASED CHEESE (DT) Sunday, Sept. 24 • 1:00–3:00 p.m. $15/$12 members Join Steve Leinen of the Animal Rights Coalition and learn how to make delicious plant-based cheeses! You will get to sample delicious varieties such as Fresh Mozzarella, Cultured Cashew Chevre, Sharp Cheddar Cheese Ball, and Easy Cheese Sauce.

INSTRUCTOR: Animal Rights Coalition

INSTRUCTOR: Maggie Kilpatrick

COOKING WITH CO-OP BASICS: ZUCCHINI PARMESAN (DT) Saturday, Sept. 16 • 10:30 a.m.–12:00 p.m.

$5 registration required, reimbursed as $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 Zucchini Parmesan and pick up a few tips for shopping the co-op on a budget.

INSTRUCTORS: Kim Werst and Katie Marty

BACK-TO-BASICS SELF-CARE (L) Tuesday, Sept. 19 • 7:00–8:30 p.m. $20/$15 members Once school starts again, life gets busy as the kids have to get off to activities and you have to get yourself out the door, too. Join Holistic Life Coach Katy Taylor to learn ways to fit self-care moments into your daily life that set you up for more ease and success.

INSTRUCTOR: Katy Taylor

SHOP THE CO-OP ON A BUDGET (L) Thursday, Sept. 21 • 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

MAKE YOUR OWN PUPUSAS (H) Thursday, Sept. 28 • 6:00–8:00 p.m. $25/$20 members Join America Jimenez for a hands-on Salvadoran cooking class to celebrate National Hispanic Heritage Month at your co-op. Learn how to make a variety of authentic Salvadoran pupusas from a simple vegetarian version with spinach and cheese to the most popular pupusa en El Savador, La Revuelta, filled with beans, cheese, and shredded pork. You’ll also learn how to make curtido, a delicious cabbage relish, to serve as a topping with your pupusas.

INSTRUCTOR: America Jimenez

PLANTING GARLIC (L) Saturday, Sept. 30 • 1:00–3:00 p.m. $20/$15 members Fall is the time to plant garlic! Learn the basics of growing garlic in your own backyard. We will discuss soil prep, planting and caring for your crop as it grows the following year, harvesting, and curing. Types of garlic that grow best in our climate will also be discussed. Weather permitting, we’ll head outside for a planting demonstration!

INSTRUCTOR: Maureen Hark

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B A N A N A LE A F TA M A LE S Makes 15 tamales masa ingredients 2 cups Bob’s Red Mill “Masa Harina” or Golden Corn Flour 4 cups water ½ cup green bell pepper, chopped ½ cup onion, chopped ½ cup cilantro, chopped 4 vegetable bouillon cubes ½ cup vegetable or canola oil Salt to taste filling ingredients 1 25 oz. can of kidney beans 1 Tbsp onion, chopped 1 Tbsp green bell pepper, chopped 2 vegetable bouillon cubes ¼ cup vegetable oil 1 tsp salt ½ lb Sartori Montamoré cheese, cut into 1 oz. strips about ½-inch wide additional items 1 banana leaf, cut into 15 pieces roughly 9x9 inches Tin foil, cut into 15 squares roughly same size as banana leaves

preparation 1. Prepare masa by roughly chopping onion, green bell pepper, and cilantro and adding to blender with vegetable bouillon cubes, water, and masa harina. Blend to mix. Add salt to taste.

2. Add vegetable oil to pan and heat on medium-high. When warm, add masa from blender. Using a wooden spoon, continuously stir dough mixture over high heat until liquid boils off and mixture becomes solid, roughly 7–10 minutes. When masa is complete, remove from pan and add to a bowl.

3. To make filling, blend chopped onion, green bell pepper, and beans, along with half the liquid from can, into blender and pulse to mix. Add bouillon cubes and pulse again.

4. Add ¼ cup of vegetable oil to pan on medium heat and add bean filling mixture from blender along with 1 tsp. salt. Bring to a boil and cook until liquid is gone, about 15 minutes. Stir regularly, every few minutes, to keep from sticking and burning. When complete, remove filling and place in a second bowl.

5. Remove stem from banana leaf. Cut leaf into approximately 15 9x9 inch pieces.

Once cut, place each banana leaf part onto a piece of tin foil.

6. Place ¼ cup of masa onto each banana leaf and flatten with wooden spoon, then add 2 Tbsp of bean mixture and 1 strip of cheese to each.

7. Fold each banana leaf and foil in half. Using your hands, pull mixture back towards you into the fold, then roll tamale shut. Fold ends of masa in, keeping the fold towards the top.

8. Put any extra banana leaf pieces on bottom of a pot and then place all tamales into pot, folded side down. Cover tamales with water. Cover pot and cook on medium heat for roughly 20 minutes.

9. When done, remove tamales from pot, remove from foil and plate. Serve with salsa and curtido.

CELEBRATE HISPANIC HERITAGE MONTH America Jimenez has worked at Mississippi Market for over five years. With her contagious smile and friendly presence, she is beloved by staff and shoppers alike. The secret ingredient that makes her recipes taste so good is “el amor,” a little love!

Join America for a hands-on Salvadoran cooking class to celebrate National Hispanic Heritage Month!

Additional class information can be seen on page 7.

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Local Profile: Comunidades Latinas Unidas en Servicio (CLUES) Matt Frank, communication & media specialist

Comunidades Latinas Unidas en Servicio (Latino Communities United in Service) is a linguistically and culturally relevant social services organization devoted to advancing the capacity of Latino families and individuals to be healthy, prosperous, and engaged in their communities.

Headquartered on the East Side of St. Paul, CLUES provide an array of programs and services that engage and empower residents. These offerings advance health, education, and economic equity for Latinos in the Twin Cities metro, and throughout the state. Their in-house team of bicultural and bilingual psychologists, social workers, and financial coaches offer a variety of services that provide clients with access to therapy, support groups, health care, employment, workforce development, financial counseling, English-as-a-secondlanguage classes, and much more.

Established in 1981 by a group of local social workers, CLUES began as an organization dedicated to addressing mental health issues within the Latino community.

Since then, Minnesota’s Latino population has increased nearly tenfold—from roughly 32,000 in 1981 to nearly 300,000 at present—and is expected to reach 550,000 by the mid-2030s. Today, 1 in 20 Minnesotans identify as Latino. As such, CLUES’ reach and offerings have evolved in tandem to keep pace with changing demographics and needs. Their current offerings revolve around four main impact areas designed to holistically address community health and prosperity while supporting individuals’ mind, body, and spirit. These areas include Health & Family Wellbeing, Economic Vitality, Educational Achievement, and Cultural & Civic Engagement. Additionally, CLUES’ offices, classrooms, and senior housing facility provide safe spaces in the community where their clients are encouraged to learn, grow, and engage.

F I E S TA L AT I N A Saturday, August 12 | 10:30 a.m.–6:00 p.m.

CLUES St. Paul, 797 East 7th St. Join Mississippi Market and CLUES this fall at their second annual Fiesta Latina, a cultural celebration on the East Side of St. Paul that serves as a platform to lift Latino voices through artistic expression.

While strongly rooted in uplifting Latino families, CLUES supports people from all walks of life and cultural backgrounds, with the goal of strengthening a thriving multicultural community. A majority of their clients identify as Latino, yet their years of experience enable them to also support new immigrants from different ethnic backgrounds and low-income families and individuals searching for a more prosperous future. By focusing on strengthening assets, particularly social and economic capital, CLUES’ efforts reduce poverty levels and help people build credit, which in turn increases their ability to obtain well-paying jobs and stable, long-term housing. CLUES’ work has shown that by providing access to an array of opportunities, barriers to success tend to be eliminated.

We are proud to announce that CLUES has been chosen to serve as our September Positive Change recipient. Funds raised throughout the month of September will support their Community Health Services Program, which focuses on addressing health disparities affecting Latino community members in Minnesota through nutrition education and healthful-food-access initiatives. While their staff and leadership teams are robust, CLUES relies on community volunteers to help run their services such as free tax prep and English-learning classes for clients. Co-op member-owners interested in volunteering with CLUES may reach out to us directly at info@msmarket.coop, and we’ll happily put you in touch.

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News & Announcements

UPCOMING EVENTS Eat Local Month August 1–31 Deadline for Board Applications Thursday, August 10 Garden Party September 27-30 | All day, each day All three Mississippi Market locations 40% off all Garden of Life products.

No additional discounts, no special orders.

UPCOMING HOLIDAYS Labor Day Monday, September 4 Open regular store hours

SAVE THE DATE Member-Owner Appreciation Day— Bulk Sale Tuesday, October 3 | All day All three Mississippi Market locations Member-owners save 10% on bulk items.

Annual Member-Owner Meeting Wednesday, October 18 | 6:00 p.m.

Midpointe Event Center 415 Pascal St. N, St. Paul, MN 55104

Run for the Board We’re once again seeking candidates to run for Mississippi Market’s board of directors. This is an exciting opportunity for member-owners to serve the community while shaping our collective future. Board applications may be picked up in the store at Customer Service and are also available online at msmarket.coop/board. The deadline to apply is Thursday, August 10.

Alaffia School Supplies Drive From August 1 to September 30, we’re participating in Alaffia’s School Supplies Drive.

Alaffia invests fair trade profits directly into their West African community to improve people’s quality of life, increase educational opportunities, and reduce occurrences of poverty. We’ll be collecting donations of new, unused school supplies, including #2 pencils, ball-point pens, white chalk, protractors, metal compasses and lined paper at each store's entrance. Your donation will provide children in rural Togo with tools to learn, empowering them to complete school and serve as future community leaders.

Positive Change Mississippi Market's Positive Change program is a nod to our mission statement: to create positive change in the community by influencing the production, distribution and enjoyment of food. Each month, we collectively raise funds at all three of our co-op locations for a local nonprofit partner whose mission typically pertains to local and sustainable agriculture, hunger initiatives, food access, nutritional education, or environmental conservation. To participate, simply donate your 10¢ reusable bag credits and round up your purchases to the next dollar amount each time you shop. Last year, with your generosity, we collectively raised over $129,000 for 12 local nonprofits!

August 2017: Land Stewardship Project Land Stewardship Project (LSP) is dedicated to transforming our food and farming system from the ground up, using core values of land stewardship, social justice, and democracy as tools for change. LSP’s sustainable agriculture work has a broad and deep impact, from new farmer training and local organizing to federal policy and community-based food systems development. August Positive Change funds will support LSP’s work on key agricultural issues, including soil health, clean water, family-farmer advocacy, and rural community development.

September 2017: Comunidades Latinas Unidas en Servicio Comunidades Latinas Unidas en Servicio (Latino Communities United in Service) is a linguistically and culturally relevant social services organization dedicated to advancing the capacity of Latino families and individuals to be healthy, prosperous, and engaged in their communities. September Positive Change funds will support their Community Health Services Program, which focuses on addressing health disparities affecting Latino community members through nutrition education and healthful-food-access initiatives.

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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 September 30, 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 September 30, 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 : August 9 | September 13 * does not include bulk herbs

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Our job is that of a Sherpa guide: to prepare and lead each client for the best route up the mountain and down the other side, avoiding the pitfalls, preserving their dignity, protecting their loved ones, and positioning each client for the future.

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Let us help you conquer the mountain.

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

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651.341.7686

700 Grand Ave, St. Paul, MN 55105

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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 Design Lucas Beck Greenhaven Printing Printing

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

• Tuesday, August 22, 6:30–9:00 p.m. Selby Classroom • Tuesday, September 26, 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

| AU G U S T–S EP T EM B ER

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