October-November 2017

Mississippi Market Member-Owner Newsletter October-November 2017 Vol. 42 No. 6

NOTICE Mississippi Market Natural Foods Co-op’s

Member-Owner

Meeting & Celebration Wednesday, October 18 | 6:00-9:00 p.m.

Midpointe Event Center | 415 Pascal St. N, Saint Paul

www.midpointeeventcenter.com

ARRIVAL AND CHECK IN 6:00–6:30 P.M. • Your last chance to vote!

• Sample treats from local farmers and producers.

• Meet Positive Change community partners and donation recipients.

ANNUAL MEETING PROGRAM 6:30–7:45 P.M. • Hear updates from our General Manager and board of directors.

RECEPTION AND CELEBRATION 7:45–9:00 P.M. • Enjoy live jazz music by the Ernest Bisong Group.

• Listen to guest speaker Faye Brown from the Tanka Fund.

• Partake in a catered dinner from Common Roots Cafe.

• Learn who has been elected to the board.

• Savor cooperatively produced beverages from Broken Clock Brewing and La Riojana Wines.

• Sample treats from local farmers and producers.

• Meet Positive Change community partners and donation recipients.

Visit msmarket.coop or our Customer Service desk to reserve yours.*

BOARD OF DIRECTORS

E L E C T I O N 2 0 17 Information and Candidate Bios start on page 4

• Mingle with board members, staff and your fellow member-owners.

* To help us plan, tickets must be reserved in advance. A $5 reservation fee per person is required and includes dinner, plus two drink tickets for your choice of beer, wine, or nonalcoholic beverages. The fee will be reimbursed via a $5 Mississippi Market gift certificate receivable at the event. Cancellations must be received at least 48 hours prior to the event to receive a refund.

General Manager’s Report

Celebrating Success in an Increasingly Crowded Marketplace Gail Graham, General Manager

I

recently came across a Wall Street Journal piece that began, “Never before in America has so much retail square footage been devoted to selling food — and it is too much.” The article chronicles woes that grocers throughout the country, including our co-op, have experienced lately. Of note: 4.15 square feet of food retail space per person currently exists in the U.S. This is an astonishing number that has risen significantly from years past. I’m staking out my four feet over by the cheese case.

In the Twin Cities, our grocery market has become increasingly crowded. We live this new retail reality daily. Fierce competition, food price deflation and “special deal” pricing have resulted in a slight decline of our stores’ sales.

We continue to manage expenses to match sales but are not experiencing the profitability we’ve seen historically. As a result, we will not be distributing a patronage dividend this year.

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We remain passionate about supporting locally grown, produced, and processed foods, having purchased $7,818,650 worth from 133 local producers and Minnesota-owned companies.

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We donated $151,178 to local nonprofits, including our monthly Positive Change recipients.

Financial success is certainly important to us. However, it is equally important to recognize and celebrate the many other successes we’ve had over the past fiscal year.

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We celebrated the 20th anniversary of Midwest Food Connection, a nonprofit we co-founded two decades ago that has brought educational adventures in healthy eating, cooking, and gardening to nearly 90,000 Twin Cities’ elementary school and junior high youth.

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On June 30, at the end of fiscal year 2017, co-op members had $7,372,642 of equity invested in the form of Class B stock. This is our members’ ownership of the co-op that has accumulated over our nearly 40 years in business. This Class B stock doesn’t enrich any member personally — it represents our collective legacy and long-term investment in the co-op.

At the co-op, we truly are stronger together.

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Our sales, though slightly down, came in at $31,070,271. Our balance sheet remains strong and robust.

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1,397 new members joined the coop, and 79 percent of our business was done with member-owners.

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Members received $418,972 worth of discounts through our various benefit programs.

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We work hard to be a great employer, and staff members are an important part of our success. At the fiscal year’s end, 100 percent of those eligible — 69.3 percent of our 230 total staff — were earning at, or above, St. Paul’s living wage, which is now $13.01 an hour.

| OCTOBER-NOVEMBER

We’re facing another challenging year ahead.

Success rests on our continued ability to deliver a great shopping experience that not only meets your needs, but also exceeds your expectations.

We will continue working hard to provide the competitively priced products you cherish without compromising our underlying social, cultural, economic, and environmental values.

At the co-op, we truly are stronger together.

Board of Directors’ Report

Express Your Values — Vote!

Heather Haynes, Governance Committee Member and Diversity & Inclusion Committee Chair

How we spend our money says something about us and reflects our values. Along with being community activists, artists, urban agriculturalists, pollinator advocates, neighborhood stewards and a wide range of other roles, how we spend our money depicts the ways we attempt to influence the world around us. This is one of the many reasons why I shop at Mississippi Market.

Cooperative values, along with organic and natural methods of growing food, humane treatment of animals, fair employee compensation, and a robust local economy are all things I support monetarily to express my personal values.

Shopping at Mississippi Market is a conscious decision I make, and if you’re reading this, it’s likely a choice you make as well. Thank you!

Last year, I was elected to Mississippi Market’s board of directors and, in addition to spending my grocery dollars at the co-op, began giving my time as a way to further support cooperative values, a robust local food economy, and our local community. This has been both a challenging and amazing opportunity. Participating in the co-op’s governance and policy work has been a fantastic learning experience, and the board of directors’ recent focus on increasing the co-op’s diversity, equity, and inclusion efforts has been

exciting and rewarding. As our Annual Meeting and the election of three new board members approaches, those of us with remaining terms look forward to continuing this important work with new partners. At the same time, we bid grateful farewells to our current Board Chair Mia Taney, Vice Chair Sara Kujawski, and Governance Committee Member Megan McGuire.

I can’t emphasize enough the importance of actively engaging in the annual election’s democratic process at your co-op. In addition to choosing how and where you spend your money, voting for new board members VOTING FOR NEW BOARD MEMBERS makes a direct MAKES A DIRECT IMPACT IN OUR impact in our COMMUNITY AND EXPRESSES THE community VALUES YOU WISH TO SEE IN THE WORLD. and expresses the values you wish to see in the world. I strongly encourage you to vote in this year’s board election while also voting for how we will distribute abandoned equity among community partners. Please join me and other board members at the Annual Member-Owner Meeting & Celebration on Oct. 18. Stop by and say hello! From all of us on the board, we wish you a happy and peaceful autumn.

VOTE ON ABANDONED EQUITY This year, as you vote for new board members, we also invite you to vote for how $9,183.67 in abandoned equity will be used. During profitable years, we distribute patronage dividends to member-owners in October. We do our best to ensure these funds are received; however, some always remain unclaimed. After a few years, accumulated abandoned equity funds are donated to local community partners. Vote for one of the following three organizations. Funds will be dispersed based on the proportion of votes received.

FOOD CO-OP INITIATIVE

FROGTOWN FARM

U of M BEE LAB

Food Co-op Initiative (FCI) provides exceptional free resources to people in the U.S. working to start retail food co-ops.

FCI’s open-access assistance helps groups become established and incorporated during early stages of the startup process, putting them on a solid path towards successfully opening sustainable grocery co-ops.

Frogtown Farm is one of the largest urban farms in the country. Located in the heart of the vibrantly diverse Frogtown neighborhood of St. Paul, this certifiedorganic urban demonstration farm serves as a national destination for those seeking learning, innovation, reflection, and authentic community engagement.

Research at the U of M Bee Lab focuses on bee breeding and natural defense techniques, improving pollinator conservation and management, and ways to reduce pesticide use, all of which is shared with local beekeepers. Donations will support this research and promote the importance of pollinators within our local food system.

OCTOBER-NOVEMBER |

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BOARD OF DIRECTORS

E L E C T I O N 2 0 17

THE CANDIDATES EXERCISE YOUR DEMOCRATIC MEMBER-OWNER RIGHTS Cooperatives are collectively controlled by their members.

By exercising your right to vote in our board election, you are actively participating in the democratic process.

The three new board members you elect will set the direction of the co-op moving forward and establish policies that guide management in their work. Current board members reviewed the qualifications of all new applicants and have slated seven candidates for this year’s election. Show your support — cast your vote today! One co-op membership equals one vote.

Use any one of these methods to cast your vote: Vote online by 5:00 p.m. on Oct. 17 at www.directvote.net/MMNFC Vote in person at any of our co-op locations by 5:00 p.m. on Oct. 17.

Vote in person at the Annual Meeting on Oct. 18 — final ballots accepted from 6:00 to 6:30 p.m.

If you have any difficulty with online voting, please call 952-974-2339 for assistance. We encourage you to vote in advance of the annual meeting.

PL E A SE NOT E

This year's ballot will also include a vote for how to distribute accummulated abandoned equity. Please see page 3 for information.

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| O C TO B ER - N OV EM B ER | E LE C TI O N 2017

KATE ARMS TRONG 1. Why are you interested in running for this board? As a former employee and long-time member of Mississippi Market, I have a deep respect for the co-op and a passion for its mission of providing nutritious, locally-grown and -produced food at an affordable price. I also admire Mississippi Market's commitment to social justice, community engagement, and local economic development.

2. What is your vision for Mississippi Market’s future? I would love to see Mississippi Market grow into a fourth location, perhaps on the West Side or Midway Area of St. Paul. I think it would be wonderful if the co-op grew its relationships with local food producers and increased public awareness on the impact that food co-ops have on job growth and local economic development. Big agribusiness and grocery chains are changing our nation's food system. People are growing further apart from the origins of the food they eat. Food co-ops can play a vital role in educating the public about the importance of supporting local farmers and food producers and the positive impacts of buying locally-produced, organic food.

3. What challenges do you think the co-op will face in the future, and how can they be overcome? A clear challenge is the commodification of the natural foods market and the proliferation of "healthy" products, often distributed by major companies at low prices. The co-op also faces the prospect of losing customers to larger retailers like Whole Foods and Trader Joe's. The co-op can overcome these challenges by continuing to grow connections with the communities in which its stores are located, and educating current and prospective members about the important role it plays in supporting local food production and economic development.

4. What professional, leadership and/or volunteer experiences uniquely qualify you to serve? Do you have experience in any of the following areas: Diversity, Inclusion, Marketing, or Law? I am a public health attorney and have an understanding of the statutes and regulations governing cooperatives. I focus on nutritional policy and have expertise on healthy eating, state and federal statutes and regulations governing food policy, and legal issues facing local nutritional initiatives. In my work at Casa de Esperanza and Guadalupe Alternative Programs, I worked closely with the Latino community in St. Paul. As a Guardian ad Litem Program Manager for the Second Judicial District (Ramsey County), I served abused and neglected children and families in under-served communities. Finally, as a long-time employee of non-profit organizations, I have experience with board development, mission development, strategic planning, grant-writing and reporting, volunteer recruitment, fundraising, and special event planning.

THE CANDIDATES

C A M IL LYA BRYA N T

J U DY C A R AVA L H O

1. Why are you interested in running for this board? Mississippi Market has been my co-op for nearly 20 years. It is where I was first exposed to many concepts about food that I now place a priority on, such as locally-produced.

When my daughter was little, the Randolph and Fairview store was where she wandered around inviting employees to her birthday party six months in advance. I want the co-op to continue to thrive. I now have time to commit and would like to contribute to the co-op above and beyond my membership.

1. Why are you interested in running for this board? I love people!

We are amazing!

Recently, I had an opportunity to meet, listen to and share with a few board members.

Their care, humanity, laughter, knowledge and gifts inspired me to run.

2. What is your vision for Mississippi Market’s future? I would like for all people to feel welcomed at Mississippi Market and to understand the value of food from a co-op. I would like non-members to view the co-op as less exclusive and more inclusive, especially those in communities surrounding the stores.

3. What challenges do you think the co-op will face in the future, and how can they be overcome? In the highly competitive grocery industry, defining and marketing for its niche will continue to be key for the co-op. The market will need to clearly communicate the value-added that comes uniquely from a food co-op to a more diverse population than the current membership in order to sustain market share and continue to grow.

4. What professional, leadership and/or volunteer experiences uniquely qualify you to serve? Do you have experience in any of the following areas: Diversity, Inclusion, Marketing, or Law? My combined experiences working as an environmental and project engineer and as a lawyer give me a unique perspective and skill set to share on the board. I have also volunteered on several boards and committees including Model Cities Inc. and the Collaborative Community Law Initiative out of Mitchell Hamline. Through these experiences, I have learned how to conduct strategic planning and move projects along. I also have the ability to take the lead or to be a productive team member when others are in charge. I have worked as a lawyer for over 11 years. I am the community outreach chairperson for the Minnesota Association of Black Lawyers. Under my leadership, the organization has refocused its outreach to address issues of racial equity and inclusivity. In addition, I served on the Minneapolis YWCA's “It's Time to Talk” committee for two years.

2. What is your vision for Mississippi Market’s future? To cultivate deeper roots of who we are so that, like a tree, we can reach out further to: food deserts, health care providers, health care clients, people of color/minorities, non-profit agencies, and families of all social and economic levels.

3. What challenges do you think the co-op will face in the future, and how can they be overcome? Becoming exclusive and thus, irrelevant to larger groups. Overcoming challenges? Assertively developing an environment of curiosity and joy in discovery, as well as acknowledging those that have had a long “co-op” relationship. Also, finding additional ways to increase affordability.

4. What professional, leadership and/or volunteer experiences uniquely qualify you to serve? Do you have experience in any of the following areas: Diversity, Inclusion, Marketing, or Law? June 10, 2017 – Charles Avenue Block Party sponsored by four non-profits. I negotiated full lunch, catered by Hampden Park Co-op in lieu of food trucks (all organic, soup, sandwich, salad, fruit, beverages for 150 guests). July 28, 2017 – I and neighbors organized a memorial regarding the bus/car tragedy of July 21, 2017. 1996 to present – I’m active in my community, attending meetings, church, etc. I’ve sat on two boards, 23 years ago; one in Minnesota, one national, both ecumenical.

It is important for me to hear from everyone present, and I seek to find the voice of those not present. My being born and raised in Hawaii informs me that there is richness in diversity. It is my norm, ethnically and culturally.

Due to space constraints, candidate responses have been shortened. Answers may be read in full at msmarket.coop.

Full candidate responses are also available in our stores at the voting stations and can be seen on the board election voting website at www.directvote.net/MMNFC. Three board seats are currently open and will be filled by elected candidates.

Each co-op membership, including those used by multiple people within one household, is eligible to cast one vote for three candidates; one membership equals one vote.

E LE C TI O N 2017 | O C TO B ER - N OV EM B ER |

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THE CANDIDATES

KAT H E R I N E COL Ó N

R ACHAEL R EILING

1. Why are you interested in running for this board?

My husband and I have been members at Mississippi Market for many years and love that we have a place to buy high quality, locally-sourced, organic food to feed our family. I am interested in being a part of the board so that, together with the organization's staff and memberowners, I might have the opportunity to impact the market’s success in continuing its mission to influence the production, distribution, and enjoyment of food.

1. Why are you interested in running for this board? Having healthy food available is important to me.

Mississippi Market plays an important role in supporting local producers so great-quality ingredients are available for us and future generations.

Also, I love the educational opportunities that Mississippi Market provides to its members and the community. We need to relearn how to nourish ourselves as a society.

2. What is your vision for Mississippi Market’s future?

I would like to see the co-op continue to thrive in each of the communities where it is based. A few factors that have distinguished the co-op in the past are becoming less unique. However, no one can become a member at competing grocery stores, and there isn't the same sense of community. Continuing to find ways to foster community and ownership through member engagement is key to the co-op’s future. Additionally, healthful food should be accessible to everyone. Finding ways to engage more diverse groups of people, including those who may typically shop elsewhere, will better reflect the surrounding community.

3. What challenges do you think the co-op will face in the future, and how can they be overcome? While large chain groceries do not offer the same breadth and variety of local and organic foods as the co-op, or items for those with food sensitivities, many higher-end stores are making them more readily accessible. This is an ongoing challenge for the co-op, particularly as price points and selection become more competitive. To counter this, the co-op needs to continue creating a unique experience for its member-owners that differentiates it from other markets. Another way to strengthen this experience is through continued partnerships with local community organizations and other forms of community outreach.

4. What professional, leadership and/or volunteer experiences uniquely qualify you to serve? Do you have experience in any of the following areas: Diversity, Inclusion, Marketing, or Law? I have been a marketing professional for the last 30 years, primarily in the fields of health care and education, with an extensive background in non-profit and for-profit environments. Currently, I am Vice President of Marketing for OptumCare, a part of United Health Group. In the past, I served as Board President at El Arco Iris Center for the Arts, a local organization focused on performance and education of traditional Afro-Puerto Rican music, art, dance and song. I also served a threeyear term on the parish council at my church in the role of Outreach Director where I organized and executed the church's involvement in several community-based projects.

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| O C TO B ER - N OV EM B ER | E LE C TI O N 2017

2. What is your vision for Mississippi Market’s future?

I believe Mississippi Market has done a great job creating important educational content, but we could still work on getting this content to more people and different demographics. There is still an opportunity to grow membership and market footprint. These are areas I specialize in for my co-op credit union.

3. What challenges do you think the co-op will face in the future, and how can they be overcome? With demands for organic produce and proteins that yield a smaller quantity, I believe supply will be a headwind. Keeping prices affordable while supporting the co-op mission and producers will also be a challenge as overhead increases. The key is to develop loyal relationships with producers and continuously do efficiency audits to control business expenses. Creating a business forum group with other like-minded community leaders will provide valuable suggestions and insight for improving these areas.

4. What professional, leadership and/or volunteer experiences uniquely qualify you to serve? Do you have experience in any of the following areas: Diversity, Inclusion, Marketing, or Law? I have been a leader for financial institutions for the past 12 years, four of which have been in the member-owned co-op sector. Understanding business models in both the for-profit and co-op sides has been extremely useful for decision making in business. I also serve on the board for the YMCA, who has a similar mission and challenges. I volunteer with Darts Senior Services to provide necessary help to keep seniors in their homes. I organize St. Paul trash clean-up crews every month and as part of my position at the credit union, do a lot of volunteer education in schools and government centers to create awareness around co-ops, and promote financial literacy topics. I serve on the Diversity and Inclusion committee at my work. Also, I chair a sub-committee as a board member for the YMCA that specifically focuses on how to promote a diverse workplace environment, as well as inclusion of all kinds of members at the YMCA.

THE CANDIDATES

JEFF ROBERTS

M IC H A EL VON FA NGE

1. Why are you interested in running for this board?

I recently bought a home two blocks from the East 7th Street store and immediately became intrigued by the organization. My experience has been that employees are kind, friendly, and genuinely care about the organization. More importantly, I was enamored by the feeling of community and inclusion that radiates throughout the store. I would love to contribute to the mission of an organization that so clearly cares about its surrounding communities.

1. Why are you interested in running for this board? To bring my skills, ideas and expertise to our co-op in order to help ensure long-term success of Mississippi Market and ultimately drive our vision of improving the community through amazing food.

2. What is your vision for Mississippi Market’s future?

I would like to see Mississippi Market try to expand its community-based offerings to include more "outside-thebox" opportunities. For example, in addition to local food providers giving away samples, perhaps we could ask a West African drum circle to come in and play. Or maybe some of the classes could include language instruction, basic finance skills, basic computer skills, book readings, and other subject matter that supports inclusion and assimilation.

3. What challenges do you think the co-op will face in the future, and how can they be overcome? The co-op’s mission is more than making as much money as possible for shareholders. It has to balance profitability, growing membership, community outreach, and providing nutritious food at an affordable fair price. Moreover, co-ops and the concept of "buying local" have become incredibly popular, which means heavy competition. To be successful, Mississippi Market needs to think of itself and conduct business as a community resource, not just a grocer. The co-op should double down on community outreach and membership building to secure that consumer base.

4. What professional, leadership and/or volunteer experiences uniquely qualify you to serve? Do you have experience in any of the following areas: Diversity, Inclusion, Marketing, or Law? I am Marketing Director at a Minneapolis digital marketing agency. I have worked in marketing for six years and have managed teams of professionals in Asia, the Middle East, and North America.

These experiences have taught me to seek creative, culturally sensitive solutions to organizational problems. I have a master’s degree in management with a concentration in conflict resolution. After earning my master's degree, I spent two years at American University in Washington D.C. doing postgraduate work in Justice, Law, and Society. I also spent two years as a volunteer mediator at the Minnesota Dispute Resolution Center, which taught me to consider the impacts of decisions from multiple angles and worldviews.

2. What is your vision for Mississippi Market’s future?

Sustain/enhance current locations and grow. Find balance between driving value back to owners and making fiscally responsible choices that help keep Mississippi Market profitable. A profitable Mississippi Market is in the best interest of the owners, employees, customers and community.

3. What challenges do you think the co-op will face in the future, and how can they be overcome? Competition – Organic, natural and local foods are becoming more and more mainstream. This leads to cutting corners as a race to the lowest price ensues. This has also diluted the meaning and credibility of USDA Organic. Community/consumer education – If our community doesn’t understand where our food comes from or why it’s important, they won’t be willing to go out of their way to find a co-op or spend more money for responsibly-sourced food. Mississippi Market can continue to overcome these challenges by focusing on the integrity and purity of our mission. We do this by continuing to invest in employees who understand and love our mission as much as the member-owners, finding and supporting the best local farmers who share our values, and by telling our story!

4. What professional, leadership and/or volunteer experiences uniquely qualify you to serve? Do you have experience in any of the following areas: Diversity, Inclusion, Marketing, or Law? I’m the co-founder and CEO of Simpls, a grab-and-go organic marketplace that has two locations in the Downtown Minneapolis Skyway.

A longtime college friend and I started the company three years ago, and built it into a thriving business with annual revenue in excess of $1.2M. I also currently serve as Treasurer on the Board of Directors for my condo association and have held that position for four years. Creative passion and strong analytical thought are attributes I bring to the table. I’ve personally experienced and worked with a tremendous amount of diversity at Simpls. While working with diversity is important, inclusion is really where the rubber meets the road in terms of creating a work environment that embraces diversity. By having an inclusive environment, we have reaped the rewards of continuous improvement from different ideas and perspectives, created an enjoyable and safe working environment for everyone, promoted within, and improved retention.

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Prepare for fall gatherings with these expertly curated local craft beer and artisanal cheese pairings courtesy of our amazing staff! The following local cheeses can be found at our co-op, while the beers may be picked up at your local liquor store or obtained directly from the source. In true cooperative spirit, be sure to take advantage of Fair State’s Co-op Member Mondays – receive your first pint for half price in their taproom when you show your Mississippi Market membership card.

A PERFECT PAIRING: Local Craft Beer & Artisanal Cheese

by Matt Frank, Communication & Media Specialist Leif Moser, Selby Store Deli Manager Martin Devaney, West 7th Store Cheese Buyer

Cyngus X-1 Porter Flat Earth Brewing | Saint Paul, Minn.

Farmstead Black Truffle Gouda Marieke Gouda | Thorp, Wis. Flat Earth’s Cygnus X-1 Porter, named after the first black hole discovered in outer space, is out of this world. This dark, creamy beer teases hints of chocolate and biscuit with a smooth smoky finish. Pouring a deep coffee color with a thick, creamy head, it leans heavily on rich flavors and roasty malts to keep you warm during crisp fall evenings. Marieke’s handcrafted, savory Black Truffle Gouda features intense umami notes mixed with the mildly tangy, salty, melt-in-yourmouth creaminess of this traditional Dutch-style cheese. Pieces of black truffles, along with black and white truffle oil, are added to raw milk and aged for two–four months, creating this awardwinning cheese that pairs excellently with the porter’s dry flavor profile.

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| OCTOBER-NOVEMBER

Roselle Hibiscus Sour Saison Fair State Brewing Co-op Minneapolis, Minn.

Little Lucy Brie Redhead Creamery Brooten, Minn.

Fair State’s Roselle is a sour Saison infused with hibiscus flowers, lending to the beer’s floral taste and light citrus aroma. Tart, fruity, and effervescent, this sour beer is reminiscent of a rosé and pours a similar light reddish-pink hue. Redhead Creamery’s ridiculously smooth and creamy Little Lucy Brie can be enjoyed fresh for a grassier, lighter mouth feel or ripened for 1-2 weeks in your fridge for a taste that’s a bit stinkier. When paired with the Roselle, the Brie provides a nice funky flavor to the tangy, dry tartness of the beer.

Cowbell Cream Ale Urban Growler | Saint Paul, Minn.

Vintage Van Gogh Gouda Roth Cheese | Monroe, Wis. Urban Growler’s Cowbell Cream Ale is a classic take on the style with some sweetness that strays from the bitter-beer pack. It pairs well with Roth Cheese’s Vintage Van Gogh Gouda, an approachable cow's milk cheese that’s aged for a minimum of six months, featuring a creamy caramel flavor. This Gouda, a favorite of ours and one of the co-op’s strongest sellers, is great for snacking and goes well on burgers and grilled cheese sandwiches. Taken together, the extreme creaminess of the Gouda brings out a crispness in the beer that isn't immediately there when served alone, while the ale perfectly complements the Gouda’s rich, buttery caramel tones.

OCTOBER-NOVEMBER |

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LOCAL Thanksgiving Turkeys

We’re excited to offer two kinds of locally-raised freerange turkeys for Thanksgiving pre-orders from Ferndale Market and Schultz Organic Farm. Ferndale turkeys enjoy a diet of grasses and grains that are rich in beneficial vitamins and minerals and Schultz turkeys are raised organically. Both Ferndale and Schultz turkeys are raised without antibiotics or artificial growth promotants and given plenty of space to roam, eat, and live.

Not only are these animal husbandry practices humane, they result in happier, healthier poultry and a more flavorful-tasting turkey for your holiday table.

Pre-orders may be placed Monday, Oct. 30 through Friday, Nov. 17.

Fresh Turkeys

FERNDALE MARKET

CANNON FALLS, MINN.

$1.99/lb.

Organic Turkeys

S C H U LT Z O R G A N I C FA R M OWATONNA, MINN.

$3.49/lb. available frozen only

Ferndale and Schultz turkeys will be available in a wide selection of sizes, ranging from roughly 10–23 pounds each, and offered on a first-come, first-served basis at all three of our store locations. Please fill out a turkey pre-order form at one of our three stores’ Customer Service desks or our Meat & Seafood counters. We’ll also be offering a wide variety of smaller portion turkey parts along with an assortment of whole ducks, pork crown roasts, 100 percent grass-fed beef tenderloin, and more. Ask any Meat & Seafood department staff about pre-ordering specialty cuts.

Holiday Catering Let us make your holiday get-togethers easier! Our Deli offers a special holiday catering menu with a wide selection of appetizers, sides, and desserts, including many vegetarian and vegan options. Pre-order prepared holiday food to save time prepping for your seasonal gatherings. Holiday catering menus can be found in our Deli and on our website at msmarket.coop.

Appetizers Gorgonzola Cheese Balls Olive Variety Packs Seasonal Cheeses Side Dishes Cranberry, Walnut, & Blue Cheese Dinner Salad Mixed Berry, Pecan, & Goat Cheese Dinner Salad Vegetarian Butternut Squash Lasagna Traditional Stuffing Cranberry Sauce Candied Yams Classic Mashed Potatoes Vegan Mashed Potatoes Dinner Rolls Pies Apple Pie Cherry Pie Pecan Pie Pumpkin Pie

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Vegan Pumpkin Pie | OCTOBER-NOVEMBER

LOOK FOR THESE TASTY ITEMS AND MORE ON OUR FULL HOLIDAY CATERING MENU! msmarket.coop/catering

Budget-Friendly Bulk Recipes for the Holidays These festive side dishes feature Co+op Basics and bulk ingredients for keeping your holiday celebrations affordable, delicious, and nutritious.

Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans IN G RED IE NT S (S E RVE S 8 FO R $7 )

2 lbs. small sweet potatoes, peeled if desired 3 Tbsp extra-virgin olive oil, divided* 2 Tbsp butter, divided* 1 Tbsp honey* 2 tsp tamari* ½ tsp crushed red pepper flakes* ½ tsp ground turmeric* ¼ tsp salt* 1 pinch freshly ground black pepper, to taste* 2 Tbsp dried cherries*

PR E PAR ATI O N

1. Halve sweet potatoes lengthwise then cut crosswise into ½" thick slices. Heat 1 Tbsp of olive oil and 1 Tbsp of butter in a large skillet over medium-high heat. Add half of the sweet potatoes and cook, turning once, until starting to brown, roughly 2 to 4 minutes. Reduce heat to medium-low and cook, turning frequently, until tender, roughly 3 to 5 minutes more. Transfer to a large bowl and cover to keep warm. Repeat with 1 Tbsp of olive oil and the remaining butter and sweet potatoes. Transfer to the bowl and keep covered.

2. Meanwhile, combine honey, tamari, crushed red pepper, turmeric, salt and pepper in a small bowl. Stir to mix.

3. Add the remaining 1 Tbsp of olive oil and honey mixture to the pan and simmer, stirring for 30 seconds. Remove from heat.

4. Return the sweet potatoes to the pan along with dried cherries and nuts; toss to coat. Serve warm or at room temperature.

2 Tbsp coarsely chopped pecans (or walnuts for a cheaper alternative)*

Recipe adapted from eatingwell.com

* Co+op Basic or bulk item

Glazed Carrots with Cardamom & Ginger IN G RED IE NT S (S E RVE S 12 FO R $8)

6 Tbsp unsalted butter* ¼ cup fresh ginger, thinly sliced 1 garlic clove, minced 4 cardamom pods* 3 lbs. carrots, sliced on the diagonal 1/3” thick (or baby carrots left whole)* 2 Tbsp sugar* ½ cup fresh orange juice 1 pinch salt, to taste* 1 pinch freshly ground black pepper, to taste*

PR E PAR ATI O N

1. In a large skillet, melt the butter. Add the ginger, garlic, and cardamom and cook over moderate heat until fragrant but not browned, roughly 2 minutes.

2. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp, yet tender, roughly 5 minutes.

3. Add the orange juice and bring to a simmer. Season with salt and pepper. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, roughly 12 minutes.

4. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve.

Recipe adapted from foodandwine.com

* Co+op Basic or bulk item OCTOBER-NOVEMBER |

11

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

SHOP THE CO-OP ON A BUDGET (L) Thursday, Oct. 12 • 6:00–7:00 p.m. Free (registration required) Learn the secrets to shopping 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 BREW YOUR OWN KOMBUCHA (DT) Saturday, Oct. 14 • 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

ANNUAL MEMBER- OWNER M E E T I N G & C E L E B R AT I O N — MIDPOINTE EVENT CENTER

EVENT

Wednesday, Oct. 18 • 6:00–9:00 p.m. $5 registration required, reimbursed as $5 co-op voucher Join together with fellow member-owners to hear updates from our General Manager Gail Graham and the board of directors, welcome newly elected board members, and hear from guest speaker Faye Brown from the Tanka Fund.

You can also enjoy live jazz music, sample treats from local farmers and makers, and savor delicious food and drink.

INTRO TO SPRING FOREST QI GONG (H) Thursday, Oct. 19 • 6:00–7:00 p.m. $20/$15 members Spring Forest Qi Gong is an ancient healing practice from China and has become widespread because it is easy to do and effective for healing. In this class, experience for yourself some of the basic exercises of Spring Forest Qi Gong.

INSTRUCTOR: Geoffrey Saign PASTIES, CONTEMPORARY AND TRADITIONAL (H) Saturday, Oct. 21 • 12:00–4:00 p.m. $35/$33 members In this class, you’ll learn to make delicious crusts, create tasty fillings, and bake miniature versions of traditional pasties for eating in class or taking home. Extensive handout provided. Bring an apron, an appetite and a cardboard box for carrying home your smoking-hot treasures.

INSTRUCTOR: Jan Grover JAPANESE COOKING: MIZUTAKI (DT) Sunday, Oct. 22 • 1:00–3:00 p.m. $40/$35 members Mizutaki, a type of Japanese hot pot, is a perfect, fun and tasty winter dish to keep you warm. Learn how to prepare this traditional dish of meat and vegetables and share the meal with the whole class!

INSTRUCTOR: Kimiko Molasky INCOME TAXES & RETIREMENT (L) Tuesday, Oct. 24 • 6:00–7:00 p.m. Free (registration required) Have you ever wondered how taxes will impact your retirement savings? Or how much your Social Security benefit will be taxed? Join us for a short presentation to learn the ins and outs of taxes in retirement.

INSTRUCTORS: Matt Merrick and Ben Ollila, Thrivent Financial

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| OCTOBER-NOVEMBER | CLASSES

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

EVENT

S U S TA I N A B L E S T O R I E S : E P I C PROVISIONS — EAST 7TH STORE

Wednesday, Oct. 25 • 7:00–8:00 p.m. Free (registration required) Join Epic Provisions to learn about their restorative protein snacks and hear their incredible story about working to support a sustainable planet. Leave feeling inspired with tasty Epic protein snack samples.

THE SEVEN BEST FOODS FOR OPTIMAL THYROID FUNCTION (L) Thursday, Oct. 26 • 5:30–7:00 p.m. $8/$5 members Attendees will learn the seven best foods to eat — and the worst foods 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 COOKING WITH CO+OP BASICS: CURRY FRIED RICE (DT) Saturday, Oct. 28 • 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 a curry fried rice with chicken thighs and a few tips for shopping the co-op on a budget.

INSTRUCTORS: Katie Marty, Mississippi Market and Terese Hill, Health East EASY PEASY PLANT-BASED DESSERTS (DT) Sunday, Oct. 29 • 1:00–3:00 p.m. $15/$12 members Learn how to make delicious plant-based desserts with your fall harvest! We will create sumptuous pumpkin cheesecake with gingersnap crust and a warm fragrant apple crisp. You'll get to try everything we make.

INSTRUCTOR: Animal Rights Coalition

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

CHAI AND THE ART OF MULLING (DT) Sunday, Nov. 5 • 2:00–5:00 p.m. $30/$25 members In this workshop, participants will learn to use herbs and spices to brew chai, mulled wine, and apple cider.

Monarda will delve into the traditions of spiced beverages, demonstrating several techniques for brewing spiced drinks.

Participants will take home a blend, so bring a jar!

INSTRUCTOR: Monarda Thrasher

EVENT YO GA WITH C AITLIN GOTTSCHALK — EAST 7TH STORE

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

EVENT

Saturday, Nov. 18 • 10:00–11:00 a.m.

Free (registration required) Join us for a child- and family-friendly storytelling hour at your co-op with a children’s librarian from Dayton’s Bluff Library. After listening to stories on the harvest season and healthful eating, we will have a craft activity. Light snacks will be provided.

Wednesday, Nov. 8 • 7:00–8:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

STOVETOP SMOKING: CREATING SAVORY MEATS AND MORE INDOORS (H)

Join yoga instructor Caitlin Gottschalk for a free, relaxing evening of Vinyasa yoga, a warming style of yoga that works to calm both the mind and body through active meditation.

It is accessible to all experience levels and body types. Please bring your own yoga mat.

Saturday, Nov. 18 • 12:00–4:00 p.m. $35/$33 members In this stovetop smoking session, you can try the full range of indoor smoking techniques and equipment to make tasty, healthful smoked foods. You’ll smoke salmon, chicken, cheese, and deviled eggs that will disappear faster than you can produce them! Extensive handout provided. Bring an apron, an appetite, and a container for carrying home leftovers.

INSTRUCTOR: Jan Grover PRACTICING GRATITUDE (L) Sunday, Nov. 19 • 1:00–2:30 p.m. $20/$15 members Gratitude heals your heart, helps calm your mind, and even creates body health. So, why do we tend to wait until Thanksgiving to really focus on it? Join Holistic Life Coach Katy Taylor to learn not only the power of gratitude, but also hands-on practices you can use in your daily life.

INSTRUCTOR: Katy Taylor RETIREMENT INCOME PLANNING (L) Tuesday, Nov. 28 • 6:00–7:30 p.m.

Free (registration required) Have you ever thought about how you’ll create a paycheck for yourself in retirement? That’s what retirement income planning is all about — understanding how much annual income you’ll need during your retirement years to support the lifestyle you want while positioning your assets to provide that income.

INSTRUCTORS: Matt Merrick and Ben Ollila, Thrivent Financial WELCOME NEW MEMBER-OWNERS (L) Wednesday, Nov. 29 • 6:00–7:00 p.m. Free (registration required) Learn all about your new membership at Mississippi Market including the secrets for finding deals and discounts, how to shop the bulk aisle, benefits of being a member, and cooperatives’ positive community impact. You’ll go home with coupons and a welcome gift bag!

INSTRUCTOR: Katie Marty

BREW YOUR OWN KOMBUCHA (DT) Saturday, Nov. 11 • 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 EASY PEASY PLANT-BASED THANKSGIVING (DT) Sunday, Nov. 12 • 1:00–3:00 p.m. $15/$12 members Learn how to prepare a delicious, decadent, traditional plant-based Thanksgiving meal that everyone will enjoy! You’ll get to try everything we make.

INSTRUCTOR: Animal Rights Coalition

TA S T E L O C A L : C H E E S E — EAST 7TH STORE

EVENT

Wednesday, Nov. 15 • 5:30–7:30 p.m.

Free (registration required) Get to know local cheese makers Shepherd’s Way Farms, Alemar Cheese, and Marieke Gouda at this evening tasting!

Learn how they got started making cheese, what makes them unique, and sample delicious varieties of cheeses right here at your co-op! The event will wrap up with a demo from Mississippi Market cheese buyer Josi Wagner on how to make a cheese board for holiday entertaining.

COOKING WITH CO+OP BASICS: TURKEY POZOLE (DT) Thursday, Nov. 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 a healthful turkey pozole, a rural Mexican soup dish, and a few tips for shopping the co-op on a budget.

INSTRUCTORS: Katie Marty, Mississippi Market and Terese Hill, Health East

HEALTHFUL EATING FOR SENIORS Thursday, Nov. 30 • 3:00–4:30 p.m.

Free (registration required) Learn how eating well benefits you as you age and ways to maintain a healthy lifestyle. Naturopathic Doctor Crystalin Montgomery will discuss food as medicine, practical tips for supporting your body as it changes, and available healthful eating programming at St. Paul Public Libraries. We’ll also discuss healthful eating tips when budget shopping at the co-op.

INSTRUCTOR: Crystalin Montgomery, ND, LAc

CLASSES | OCTOBER-NOVEMBER |

13

News and Announcements

Member-Owner Appreciation Day Bulk Sale Oct. 3 | All-day | All three stores | Member-owners receive 10% off all bulk items

UPCOMING EVENTS

OCT 3

2017

Mississippi Market greatly appreciates the support of our member-owners.

As a token of our appreciation, join us on Tuesday, Oct. 3 for our MemberOwner Appreciation Day Bulk Sale, in which member-owners are eligible to receive 10% off all bulk items, including bulk spices, tea and coffee.

Holiday Sampler: Tasting & Gift Fair Dec. 9 | 11:00 a.m.–2:00 p.m. | West 7th store

Member-Owner Appreciation Day Bulk Sale Tuesday, Oct. 3 | All day All three Mississippi Market locations Member-owners save 10% on bulk items Annual Member-Owner Meeting & Celebration Wednesday, Oct. 18 | 6:00–9:00 p.m.

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

UPCOMING HOLIDAYS Thanksgiving Thursday, Nov. 23 Open holiday hours, 7:30 a.m.–2:30 p.m.

SAVE THE DATE Holiday Sampler: Tasting & Gift Fair Saturday, Dec. 9 | 11:00 a.m.–2:00 p.m.

Save the date for our annual Holiday Sampler, a tasting and gift fair being held this year at our West 7th store. At this festive event, you’ll have a chance to taste indulgent holiday flavors, peruse our gift selection, enjoy festive live music, and participate in family-friendly holiday activities.

Positive Change October Recipient: Dream of Wild Health Dream of Wild Health restores health and well-being in the Native community by recovering knowledge of and access to healthful Indigenous foods, medicines, and lifeways. October Positive Change funds will go towards supporting their Native Youth Education & Leadership Program, which provides Native American youth from St. Paul and Minneapolis with the skills and knowledge needed to preserve the land and environment that sustains us, deepens their connection with Native culture, and increases their knowledge of healthful food.

November Recipient: Midwest Food Connection Midwest Food Connection brings educational adventures in food, cooking, and gardening to children and their families throughout the Twin Cities. Co-founded by Mississippi Market Co-op in 1996, Midwest Food Connection inspires elementary and middle school children to make healthy and responsible food choices. November Positive Change funds will go directly towards their educational programming, supporting schools in each of the neighborhoods where Mississippi Market’s stores are located.

West 7th store

green GiFTs faiR green for aLL SATuRDay, noveMBer 18th 10AM - 5PM MidTown gloBal MaRkeT for a lisT of vendors and demos visiT: www dOiTgreen org .

14

| OCTOBER-NOVEMBER

.

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 November 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 November 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 : October 11 | November 8 * does not include bulk herbs

Branch and Bough Tree Service and Landscape Care

Full Service Tree Care

651.222.4538 admin@branchandbough.com www.branchandbough.com Fully Licensed and Insured ISA Certified Arborists

Call today for a Free Estimate!

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Healing InSight

ACUPUNCTURE | HERBS | FOOD THERAPY

Your Holistic Health Experts for:

Acupuncture Cosmetic Acupuncture Bodywork

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

Fresh milled flour = the freshest bread

As Seen in St. Paul Magazine!

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534 Selby Ave. Mon – Fri Saturday

651-221-1057 6:30 am – 6:30 pm 7:30 am – 5:00 pm

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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.

On Facebook: Great Harvest Bread Company St Paul OCTOBER-NOVEMBER |

15

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 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 October and November board meeting dates to be determined once new board candidates have been elected. Please check the community bulletin boards at each store for updates or visit msmarket.coop/board. All member-owners are welcome to attend monthly board meetings.

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 InvisalignÂŽ treatment with Dr. Ledman Victor R. Bieganek, DDS

Angela N. Ledman, DDS

Peter M. Ullman, DDS

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91 Snelling Avenue, #110 651-646-3735

2282 Como Avenue 651-646-1123

Family Dentistry

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Richard C. Ehrmanntraut, DDS

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

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