signs of spring!
MISSISSIPPI MARKET PLANT SALE MAY 2-JUNE 2 (SEE PAGE 4)
Mississippi Market Member Newsletter April-May 2014 Vol. 39 No. 2
Daffodils
Rain boots
Robins
Grilling, at last
Grad parties
(we cater!)
Spring cleaning
naturally
Iced coffee
Asparagus
Our house-made
brats
Strawberries
Meadowkaas
cheese
Easter baskets
General Manager’s Report
The winter of 2014—a season of
unimagined possibilities (yes, seriously!)
Gail Graham, General Manager
This is one winter many of us have
looked forward to putting behind us! I
spent numerous snowy hours pondering
my garden and looking forward to the
annual plant sale at West 7th. This year
we are adding a hoop house—a small
portable greenhouse, that will allow us
to better manage our plant inventory
and make the sale even more fun.
As usual, I will likely buy more than I
MAPLE STREET & EAST 7TH STREET
Thanks a million (and a half)!
In a short six week campaign, Mississippi
Market member-owners lent over
$1.5 million to the co-op for building
a store on EAST 7th Street. This level
of commitment and support for the
project warms our hearts and reminds
us of the power of a co-op to enrich
a community. While the campaign has
officially ended, we will continue to
offer Class C stock for sale through
the end of June, 2014. To find out
more, contact Liz at 651-310-9487 or
lmcmann@msmarket.coop.
2
need, and by late summer I will be
wondering what possessed me to plant
all of those tomatoes.
I feel fortunate to have the time,
the inclination, and a sunny backyard
so I can grow some of my own food.
Everyone is not so fortunate. It is
gratifying that last month the USDA
recognized this and updated the WIC
(The Special Supplemental Nutrition
Program for Women, Infant and
Children) approved food list allowing
more canned vegetables, fresh produce,
and whole grain products.
Many of the changes finalized by
the USDA—the first comprehensive
revisions since 1980, were instituted
on an interim basis in 2007. The Centers
for Disease Control and Prevention
considers the changes to be a contributing factor in the decline of obesity
rates among low-income preschool
children in many states. “The updates
to the WIC food package make pivotal
improvements to the program and better
meet the diverse nutritional needs
of mothers and their young children,”
Agriculture Secretary Tom Vilsack said
in a statement.
We have long participated in the
WIC and SNAP programs, which last
year had sales of nearly $500,000.
We launched LIME (Limited Income
Membership Entry program) in
February and had 158 people sign up
the first month. One third of these
members are new to the co-op. We are
optimistic that this new program will
enhance our ability to provide access
to co-op membership as well as to
great food. Read more about LIME on
page 10.
Last but not least, I am thrilled to
announce that our member loan
campaign was a huge success! We were
able to raise over $1.5 million in
February! This surpasses our hopes,
plans, and forecasts and reinforces how
much our member-owners believe in
our mission and trust us to deliver on a
plan for a new store on East 7th Street.
My thanks go out to not only our
member-owners, but to the great team
of staff members who worked so hard
to help us achieve these results.
Our project continues to develop—
although as of this writing we do not
yet have ownership of the property.
Because print media schedules require
articles to be written weeks in advance,
they’ve become an awkward vehicle
for updating on projects. Because of this,
I refer you to our website’s “Growing
Forward” section where we will keep
you posted.
Board of Directors Report
Should a food co-op care about innovation?
Nabeel Ahmad, Board member
The people who made this
happen were not intending
to be innovative, they
were solving problems
and trying to provide the
kind of food they wanted
in the way they wanted it.
In order to get what they
needed, they often had to
come up with entirely new
ways of doing things and
go through many cycles of
trial and error.
Innovation has been a key
topic of discussion among
the members of the
Mississippi Market Board
—specifically about what
innovation is and whether
a food co-op should really
be concerned with it.
It seems like we are constantly
surrounded by big new ideas, and socalled disruptive technologies. This
contributes to the common misconception of innovation: smart people
holed up in garages and labs, coming
up with earth-shattering ideas. In fact,
innovation can come from anywhere;
it is simply a way of thinking.
Innovation is at its very core the
ability to see things that others do
not, and to use that insight to solve
problems. Often, innovation addresses
unarticulated needs, giving us things
that we may not have even realized we
wanted. As an example, today a majority
of Americans carry a smartphone,
a fact that would have been difficult
to fathom a decade ago.
In much the same way, 30 years
ago, few could have imagined the
massive growth within the natural foods
industry. Food co-ops and the people
who started them had a very important
role to play in this growth. The people
who made this happen were not
intending to be innovative, they were
solving problems and trying to provide
the kind of food they wanted in the
way they wanted it. In order to get
what they needed, they often had
to come up with entirely new ways of
doing things and go through many
cycles of trial and error.
Frequently when
sharing the timeline of
modern food co-ops,
we tend to start with
the Rochdale pioneers,
and write a continuous
narrative extending into
modern day. Scratch
beneath the surface though, and a
different picture emerges. We see
several different generations attempting
to solve the big food issues of their
time. Whether it was the access and
distribution problems of the late
19th century, the food shortages of the
dust bowl and the great depression, or
the new ideas surrounding food coming
out of the counterculture revolution
of the 60’s. Food co-ops have been
leaders in innovation, finding new and
better ways of doing things.
As our co-op grows larger, we
must continue to remember that it
exists because we make it exist, and
for our benefit. The issues surrounding
food are more complex than ever and
the choices are ever more confusing.
Our organizational mission as we
define it today is:
TO CREATE POSITIVE CHANGE
IN THE COMMUNITY
BY INFLUENCING THE PRODUCTION,
DISTRIBUTION AND ENJOYMENT
OF FOOD.
If we are truly to achieve this vision,
we may sometimes need to go against
conventional wisdom—seeing what
others do not—and innovate.
3
The Mississippi Market West 7th Plant Sale: May 2-June 2
By Teresa Connor & Sue Michel, Plant Sale Coordinators
O
ur annual plant sale at the West 7th
Street store offers an impressive
selection of Minnesota native plants,
hardy perennials, specialty annuals, and
heirloom veggies. We now feature four
local growers who have demonstrated a
strong commitment to earth friendly and
sustainable cultivation practices. Glacial
Ridge Growers has a motto of “Restoring
the prairie one backyard at a time.” Green
Earth Growers specialize in growing
plants that are well suited and adapted
to our northern climate and day length.
Gardens of Eagan, known for their
amazing local, organic produce, provides
organic plant starters. New to our sale this
year is our longtime friend, Sam Kedem
Nursery, a local organic grower who
specializes in roses, and seeds from Prairie
Road Organic Farm in North Dakota, the
4
Midwest Organic Sustainable Education
Services (MOSES) farmer of the year.
The sale will open Friday, May 2nd
with Minnesota natives, cool hardy
potting annuals, cold crop veggies, cool
hardy herbs, and hanging baskets.
Perennials, tomatoes, peppers, tender
veggies, herbs, and annuals will arrive
the second week of the sale.
Our sale also boasts over 65 varieties
of tomatoes. You’ll find cool weather/
short season heirloom tomatoes such as
Moskovich, Nygous, Opalka, MegaByte,
Window Box Roma, and Indigo Rose.
For salsa lovers, new pepper varieties
include Mucho Nacho, Jalepeno El Jefe,
and Garden Salsa.
New to the sale this year—herb
baskets, herb bowls, roses, raspberries,
and peanuts! We will have tomatoes in
hanging baskets and patio pots. Back
are ornamental annual patio pots, along
with new, fun annuals for potting and
accent gardening.
Both stores will have potting soil
on hand, as well as organic soil amendments, and worm castings. Don’t forget
to look inside for gardening essentials
such as High Mowing and Seed Savers
Exchange seeds, gardening books, pots,
tools, gloves, and composting buckets.
Whether you are a sage gardener or
digging up ground for the first time,
our Plant Sale has something for you.
See you there!
Look to our class calendar on p. 8-9
to see the list of gardening classes
being offered during these next two
months. F O O D
A N D
C O M M U N I T Y
Farm to Fork—creating connections
at the table
Kristin Hamaker—founder of Farm to Fork
F
arm to Fork is a personal chef
service started in 2005 by Kristin
Hamaker. She and her team cook fresh,
natural food in their clients’ homes on
a weekly basis. Farm to Fork chefs use
only natural and organic ingredients
sourced from Farmer’s Markets and Twin
Cities food co-ops, including Mississippi
Market. “The way I see it,” says Kristin,
“my job is to feed families. But more
importantly, it is to advocate for real
food and to connect our families to the
food they eat. Using Mississippi Market
where local, seasonal and sustainable
food is emphasized, only makes sense
in regards to my philosophy. For me,
and my business, I long to make connections; it’s another reason why I support
Mississippi Market. It’s my own local
market, and I believe in its core value
of reciprocity within the community.”
Kristin founded Farm to Fork in
St. Paul after graduating from the
Ballymalloe Cookery School in County
Cork, Ireland. For eight years, Kristin
has provided the Twin Cities with fresh,
flavorful food, through personalized
menus tailored to each family. Even
through the recession, Farm to Fork continued to thrive and add more families
to its client list. This year, Farm to Fork
added three more chefs to its roster to
meet the increased demand in service.
“More and more families are finding
the value in a service like this, just as
outsourcing of services in general is
gaining ground,” Kristin explains. “Folks
are increasingly making the connection
between their diet and their overall
health and well-being; nevermore did
this occur to people than during the
stress of the recession. Parents want
their children to eat well, adult children
want their ageing parents to eat well,
and those suffering an illness are
hiring personal chefs to make their
circumstances more endurable.”
Many of the clients are busy, working families who would love to cook
themselves, but find they do not have
the time and energy and, all-too-often,
end up eating last-minute take-out
or frozen foods. Farm to Fork provides
these families with flavorful food
straight from their own kitchen.
“Farm to Fork has become an essential part of our busy lives! Originally, we
sought out Kristin’s personal chef service
due to health complications and we
simply did not have the energy to cook
all of our meals” explains longtime client
Annie Ballentine. “To our surprise and
delight, Farm to Fork has become much
more than a service to get us through
a rough patch of life; it has become a
culinary highlight to our lives.”
For more information about Farm
to Fork, visit www.farmtofork.net
French Lentils with Sausage
and Chard
serves 4-6
1 tablespoon olive oil
1 pound sausage (such as Italian pork,
bison, or chicken), torn into small pieces
4 ounces bacon, diced
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
4 large garlic cloves, minced or pressed
1 pound dried French green lentils,
washed and picked over
2 bay leaves
salt and pepper
1 bunch Swiss chard, leaves and stems
separated (both separately washed and
chopped)
Parmesan cheese, optional
Heat the olive oil over medium-high heat in
a soup pot and lightly brown the sausage.
Transfer to a plate and pour off the fat from
the pot. Add the bacon to the pot, turn the
heat to medium, and cook, stirring, until it
renders its fat and browns slightly.
Add the onion and a pinch of salt and
cook, stirring, until it begins to soften,
3 to 5 minutes. Add the carrots, celery,
and chopped stems and cook, stirring, until
all the vegetables are tender, about
5 minutes. Add your garlic and continue
to cook, stirring, until fragrant, about 30
seconds, then add the lentils and toss for a
moment. Add 2 quarts of water and the bay
leaves. Bring to a boil, return the sausage
to the pot, reduce the heat, and simmer for
30 minutes or until the lentils are slightly
tender. Add salt and pepper to taste.
Stir the greens into the simmering
lentils. Cook for another 5-10 minutes or
so, until the lentils and greens are tender.
Adjust seasoning at this point.
Serve this dish as-is in wide, shallow
soup bowls with some freshly grated
Parmesan cheese and crusty bread, or serve
over pasta noodles, soft polenta, brown rice,
or as a topping for bruschetta. This stew
would also make a good filling for a pot pie.
Courtesy of Farm to Fork
5
Friday, May 9th
Friday, May 23rd
5:30-7:30 pm at Selby
5:30-7:30 pm at West 7th
Space is limited. Advance registration is required.
$7/$5 members at msmarket.coop
CALLING ALL LADIES: we’re turning our classroom into the pampering experience of your dreams! Join us for skin
care and makeup consultations by Dr. Hauschka and Mineral Fusion, clay mask and skincare instruction by Evan Healy,
hand-facials by Suki, DIY beauty care instruction by Veriditas Botanicals and Dr. Bronner’s, plus samples from more of our
favorite companies including Alaffia, Honeygirl, and Weleda. We’ll serve up some of our favorite snacks and beverages,
give away prizes, and treat you to a night you won’t forget!
Alaffia
Suki skin care
Mineral Fusion
Honey Girl Organics
What’s not to love about
Alaffia? Their work is guided
by values of moral duty and
empowerment. They source all
their shea butter for their body
care products from cooperatives in Togo and are committed
to fair trade practices. Through
the sales of their products
they raise funds for community
projects that aim to alleviate
poverty and advance gender
equality in Togo. And, they
deliver premium products for
face, body and hair care. In
addition to their Alaffia line,
they also offer Beautiful
Curls hair care, and the valuefocused Everyday Shea and
Everyday Coconut body
care lines.
Suki has an impressive
environmental commitment,
always considering fuel
emissions and travel distances
when sourcing their ingredients and producing virtually
no carbon output during
the processing of their skin
care formulas. They use
as little plastic as possible in
their packaging, primarily
using glass, which also helps
preserve and maintain herbal
content in their products.
Suki products work to rescue,
care and renew your skin.
All Mineral Fusion cosmetics
are handmade in the United
States using the revitalizing
and protecting benefits of
minerals, including magnesium,
copper, and zinc. The creators
of Mineral Fusion aim to leave
your skin in better condition
than they found it by using
active ingredients that heal and
care for the skin. They also
keep their cosmetics free of
gluten, parabens, talc, artificial
colors, synthetic fragrances,
SLS, and phthalates.
Honey Girl Organics is one of
the cleanest and purest skin
care lines available. The folks
at Honey Girl believe “that
it’s best to put on your body
only what you’d be willing to
put into your body.” That’s
why their skin care is made
with edible ingredients—raw
Hawaiian honey, beeswax,
propolis, pollen, and royal
jelly harvested from their
holistically managed beehives
on Oahu’s North Shore. Their
creams, toners and balms are
handcrafted and use nature’s
finest anti-aging ingredients to
help heal and renew skin.
6
Getting greener every day!
Fewer Receipts
Less Energy
Beginning in April, member-owners will
be able to sign up for emailed receipts.
All you’ll need to do is give us your email
address (if we don’t have it already) and
let your cashier know that you’d like to
have your receipts emailed as the default.
This means less paper AND less energy is
used for each transaction!
Need your receipt for a return? Just
show us your receipt on a smartphone
or print the receipt from your email.
Learn more at msmarket.coop.
It takes plenty of energy to run grocery
stores, but we maximize our efficiencies
and monitor our usage closely to
minimize waste. Mississippi Market is
enrolled in both the B3 Benchmarking
and Energy Star programs. These
programs help us track our energy usage
and carbon footprint. Additionally, we
are considering the Green Chill program
to further reduce refrigerant usage in
our stores.
Some green classes for Spring 2014
OMG GMO: What They Are and How to Avoid Them! (L)
Learn the concerns and potential benefits of genetic modification and how to avoid
GM ingredients in your foods.
Thursday, April 10 - West 7th store
6:00-7:00 pm Free (please register in advance)
Liz McMann, Mississippi Market Consumer Affairs Manager
Compost and Soil Preparation for Organic Gardening (L)
This class will take you from simple basics to more sophisticated methods that will
keep your waste stream local while adding quality fertilizer to your yard and garden.
People in apartments can compost too. So, join us and then, let it rot!
Saturday, May 17 - West 7th store
10:00 am-12:00 pm $18/$15 members
Nilgun Tuna, Ramsey County Master Gardener
Organic Lawn Care (L)
Have an attractive lawn that is safe for pets, kids, and the environment, with less work
and expense. Organic lawn care is sustainable and easier than you can imagine!
Sunday, May 18 - West 7th store
10:00 am-12:00 pm $18/$15 members
Nilgun Tuna, Ramsey County Master Gardener
Partnering with Neighborhood
Forest, we will be donating free trees
to the children at Jackson Elementary
this April. Neighborhood Forest is a
local organization that gives free trees
to schoolchildren every Earth Day.
Founded in 2010, the organization gives
away saplings (6-12 inches in size) at area
primary schools through sponsorships
from green businesses and individuals.
Since its founding, Neighborhood
Forest has enrolled 15 schools and 5000
children to plant over 2500 trees in Twin
Cities’ neighborhoods. This year, the
organization plans to give away more than
2,000 trees and is expanding to their first
out-of-state school in northern Illinois.
The goal is to reach 100 schools and plant
10,000 trees by 2015 and, eventually,
expand nationally and internationally.
Mississippi Market has partnered
with Neighborhood Forest this year
to give free trees to local schools along
with other organizations, including
Linden Hills Co-op, Peace Coffee,
Birchwood Cafe, The Wedge, Seward
Community Co-op, Eastside Co-op,
Chinook Book, Hampden Park Co-op,
and Do Good Diapers.
To learn more about Neighborhood
Forest’s free tree program, please visit
www.neighborhoodforest.org.
7
C A R N I V A L
O F
C L A S S E S
April-May 2014
REGISTERING FOR CLASSES
Registration is required for all classes.
You may register online or at our customer
service desks. Class fee(s) are due at time
of registration. For full class descriptions
and online registration, visit our
website, www.msmarket.coop/events.
Call 651-690-0507 to register by phone.
Plan Your Organic Vegetable Garden (L)
Includes seed selection, timetable and
instructions for starting seeds, soil test and
amendments, mulching, season extension
methods, and pest and disease controls.
Saturday, April 5 - West 7th store
10:00-11:30 pm $20/$18 members
Nilgun Tuna, Ramsey County Master
Gardener
Southeast Asian Flavors (DT)
Discover the distinct flavors of Southeast
Asia. Menu includes: Malaysian coconut
soup, Thai chicken salad, Singapore spicy
noodles and Southeast Asian stir-fry.
Sunday, April 6 - West 7th store
1:00-3:00 pm $20/$17 members
Kelly Smeltzer, Urban Relish
Eating Clean 101 (L)
We’ll focus on simple and easy changes and
substitutions for all of your favorite recipes
to make them healthy and “clean”.
Tuesday, April 8 - West 7th store
6:00-7:30 pm $20/$17 members
Kari Schmitz, CHHC
OMG GMO: What They Are and How to
Avoid Them! (L)
Learn the concerns and potential benefits
of genetic modification and how to avoid
GM ingredients in your foods.
Thursday, April 10 - West 7th store
6:00-7:00 pm Free (please register
in advance)
Gluten Free Weekend Brunch (DT)
We’ll make pear sesame coffee cake, savory
bread pudding, green salad with zesty
dressing and oven roasted potatoes.
8
Saturday, April 12 - West 7th store
9:30-11:30 pm $44/$39 members
Susan Patterson
Preventing & Treating Sports Injuries (L)
Chiropractic care and traditional Chinese
Medicine excel at getting athletes of all levels
back into action. We’ll discuss both views.
Saturday, April 12 - West 7th store
2:00-4:00 pm $8/$5 members
Dr. Virginia Kampmeier, D.C. and
Paul Magee, L.Ac.
Meringue Mushrooms for Spring (DT)
Bake mushrooms made from meringue,
chocolate, and sprinkled with cocoa powder.
Children 5+ are welcome as participants.
Sunday, April 13 - West 7th store
1:00-4:00 pm $25/$23 members
Jan Grover
Kids Class: Build a Sprouting Garden (H)
In this two-session class, we will make
pots out of clay, paint them, and then plant
seeds. Intended for children ages 7-12.
Tuesday, April 15 & Tuesday, April 22 - West
7th store
6:00-7:30 pm $40/$37 members
Kenzie Tenter-Fox
Kombucha 101: The Divine Tea (DT)
This class offers tastes of many variations of
kombucha and instruction on how to make
it. Class fee includes a starter culture.
Wednesday, April 16 - West 7th
6:30-8:00 pm $34/$30 members
Barb Bredesen
Cooking with Fermented Miso (DT)
Miso offers a variety of enzymes and bacteria
friendly to the digestive system. Gabriele
will prepare miso soup and other dishes.
Thursday, April 17 - West 7th store
6:00-8:00 pm $30/$25 members
Gabriele Kushi, BFA, MEA, CHC, AADP
Backyard Mushroom Basics (H)
Growing your own gourmet mushrooms can
be easy and nearly maintenance free. Each
participant will inoculate their own oyster
L = Lecture
DT = Demo and Tasting
D = Demo
H = Hands On
mushroom log to take home.
Saturday, April 19 - West 7th store
10:30 am-12:00 pm $36/$33 members
Jeremy McAdams, Cherry Tree House
Mushrooms
Cooking with Whole Grains (DT)
From amaranth to barley to quinoa and more,
grains add texture, taste and nutrition. Learn
about the health benefits of each grain, how
to cook them and recipes for each.
Wednesday, April 23 - West 7th store
6:00-8:00 pm $20/$17 members
Kelly Smeltzer, Urban Relish
Balanced Foods for Balanced Moods (L)
Learn about the food-mood connection, the
biochemical connection to cravings, and how
intestinal health affects moods.
Thursday, April 24 - West 7th store
5:00-7:00 pm $33/$30 members
Nutrition Educator from Nutritional Weight
& Wellness
An Evening with Cheese Nerds (DT)
You’ll taste over ten of our favorite cheeses
produced in WI, IA, and MN. There will
be plenty to learn and discuss as we get to
know some of the best of the Midwest.
Friday, April 25 - West 7th store
7:00-8:00 pm $18/$15 members
Kevin Lewsader & Brent Ebensperger,
Mississippi Market cheese buyers
Super Foods: Beans, Blueberries
& Broccoli (DT)
We will take an in-depth look at beans,
blueberries and broccoli, including research
for each food and a variety of preparations—
including classic and innovative dishes.
Saturday, April 26 - West 7th store
10:00 am-12:00 pm $25/$22 members
Matt Deutsch
Healthy Korean Cuisine: Bibimbap (DT)
We’ll make authentic Korean “Bibimbap,” a
tasty rice dish topped with fresh vegetables,
seasoned beef, a fried egg, and red chili
pepper paste. We’ll discuss variations, Korean
cooking secrets, and more.
Saturday, April 26 - West 7th
2:00-4:00 pm $35/$30 members
Sungdae Suh & Christina Kim
The Pollinator Friendly Garden (L)
Bees and other pollinators are on the
decline, with serious consequences to our
ecosystem. Find out why, and learn simple
things every gardener can do to help.
Sunday, April 27 - West 7th store
10:00-11:30 pm $20/$18 members
Nilgun Tuna, Ramsey County Master
Gardener
Natural Adrenal Health (L)
Learn how your adrenal system is related to
stress, food cravings, and weight. We will
discuss diet, nutrients and lifestyle changes
that can optimize your adrenal health.
Sunday, April 27 - West 7th store
3:00-4:00 pm $10/$5 members
Sara Jean Barrett, N.D.
Pressure-Cooking for Spring (H)
These spring delights are faster, more
colorful, and more nutritious made in a
pressure cooker. We’ll cook up citrus-carrot
soup, spring greens soup, and a potatochickpea salad. If you have a pressure
cooker, please bring it. Children ages 6+
are welcome as participants.
Sunday, May 4 - West 7th store
1:00-4:00 pm $27/$25 members
Jan Grover
The Fit Classroom (L)
Learn how to use nutrition and exercise to
improve student achievement. This class is
for all but especially helpful for ADHD/ADD
students and adults. Observe exercises that
can be used in the classroom. Learn about
advocacy and get ideas for how to include
exercise and nutrition in IEP and 504 plans.
Tuesday, May 6 - West 7th store
6:00-7:30 pm $15/$12 members
Melissa Malen, Ph.D., C.P.T. and Walker Lee
Ashley, C.P.T.
Rotisserie Chicken 5 Ways (DT)
Bento: The Japanese Lunch Box (DT)
The co-op deli offers a great rotisserie
chicken. Learn to take the chicken apart,
make stock from the bones, and prepare
five simple meals that take only minutes!
Saturday, May 10 - West 7th store
10:00 am -12:00 pm $28/$25 members
Matt Deutsch
Beautiful, healthful and tasty, Bento is a
Japanese lunch box with rice, protein and
fresh vegetables. Learn the tips and tricks
and then practice making rice balls to create
your own Bento box!
Saturday, May 17 - West 7th store
2:00-4:00 pm $30/$25 members
Kimiko Molasky
The 21-Day Ayurveda Spring Cleanse (DT)
Spring is an ideal time for a gentle Ayurvedic
cleanse. We will make a delicious batch of
kitchari, a detox soup and Ayurveda tea. Full
21-day instructions are provided.
Saturday, May 10 - West 7th store
3:00-5:00 pm $32/$28 members
Nora Beckjord
Yes You Can! Canning Basics (D)
Get to Know Your Greens! (DT)
Nutrition for Peak Performance (L)
From kale and spinach to Swiss chard and
mustard greens, each one of these healthy
greens brings a different texture and
flavor to the table and a boost your immune
system. Learn how to prepare each.
Tuesday, May 13 - West 7th store
6:00-8:00 pm $20/$17 members
Mary Jo Rasmussen, Urban Relish
This class will provide you the nutritional
foundation to reach your peak performance
goals. Learn the importance of eating
quality proteins and fats and their impact
on performance.
Thursday, May 22 - West 7th store
5:00-7:00 pm $33/$30 members
Nutrition Educator from Nutritional Weight
& Wellness
Canning is a great way to preserve local food
at its peak. Learn what you need to know to
safely can a variety of foods at home.
Wednesday, May 21 - West 7th store
6:00-8:00 pm $15/$12 members
Liz McMann, Master Food Preserver
Kids Class: Build a Mini Garden! (H)
First we will learn about seeds and gardens,
and then we’ll decorate our own pot and
plant a mini garden to take home! This class
is intended for kids ages 4-6. Please bring
an apron or smock. Price includes materials.
Thursday, May 15 - West 7th store
5:00-6:00 pm $23/$20 members
Kenzie Tenter-Fox
Kids Class: Salty Art! (H)
Compost and Soil Preparation for
Organic Gardening (L)
Dress Your Spring Salad with Style! (DT)
Keep your waste stream local while adding
quality fertilizer to yard and garden. People
in apartments can compost too.
Saturday, May 17 - West 7th store
10:00 am-12:00 pm $20/$18 members
Nilgun Tuna, Ramsey County Master
Gardener
Using salt, we’ll make some gorgeous art
and more! This class is intended for kids
ages 4-6. Please bring an apron or smock.
Price includes materials.
Tuesday, May 27 - West 7th store
5:00-6:00 pm $18/$15 members
Kenzie Tenter-Fox
We will learn about three basic types of
dressings. Then we’ll make a dozen dressings
and brainstorm your own variations. We will
also cover the basics of choosing ingredients.
Saturday, May 31 - West 7th store
10:00 am-12:00 pm $26/$23 members
Matt Deutsch
Clever with Coconuts (DT)
Eating for Heart & Hormone Health (L)
Organic Lawn Care (L)
Learn about the relationship between heart
and hormone health, and how to use food
as medicine to achieve cardiovascular health
and hormone balance.
Thursday, May 8 - West 7th store
6:00-8:00 pm $12/$7 members
Dr. Crystalin Montgomery L.Ac., N.D.
Have an attractive lawn that is safe for pets,
kids, and the environment. Organic lawn
care is sustainable, easy and affordable!
Sunday, May 18 - West 7th store
10:00 am-12:00 pm $20/$18 members
Nilgun Tuna, Ramsey County Master
Gardener
In this class we will explore everything
coconut! Menu: Coconut ceviche, coconut
crème pie, coconut carrot soup, coconut
milk, and a delicious green coconut
smoothie! This class is raw and vegan.
Saturday, May 31 - West 7th store
2:00-4:00 pm $34/$30 members
Alexandra Glad
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News and Announcements
Holiday Hours
Easter, April 20
Regular hours
Memorial Day, May 26
Regular hours
We’ll be partnering with the
Friends of the St. Paul Library again
this year to sponsor their Eating,
Reading & Living Well series.
The series focuses on topics
such as eating local, sustainable
agriculture, gardening, and
cooking, and highlights local
cookbook authors.
Chinook Book mobile coupons
Did you know that you can get discounts
on your favorite natural and organic
grocery products at Mississippi Market
when you use your Chinook Book app
at checkout? It’s true! Chinook Book
now offers mobile manufacturer coupons
free of charge through their iPhone and
Android app. Check out all of the awesome
deals in the app’s Grocery Products
section and enjoy discounts on Barbara’s
Bakery, Numi Tea, Lundberg rice, and
more! And the best part? The offers automatically renew every two months, so
there is always something new to discover.
Download the free Chinook Book app
at www.chinookbook.net/mobile
to get the offer.
the freshest, natural ingredients in all of
our recipes to create party platters, salads,
entrees and desserts for your get-togethers.
You can pick up a catering menu in the
deli at both stores and find it online at
www.msmarket.coop/products/catering.
Have a special request? Talk with our deli
staff—in many instances we are able to
accommodate special requests. We just
ask that you place your order two days
in advance to give us time to prepare your
order especially for you.
Planning a party, but not sure which
foods would be best to serve? Talk with
our professional deli staff! Cooking for
large numbers of people is our specialty
and we can make recommendations to help
get your planning underway.
Convenient and healthful, our catering
service offers salads, soups, quiche, lasagna,
specialty platters such as fresh fruit, cheese
and cut vegetables, and desserts.
Call 651-310-9499 to discuss our
catering options and to place orders for
your party.
LIME Program Update
Catering for Graduation parties
Our catering service can help you in your
party planning. The chefs in our deli use
10
In February, Mississippi Market Co-op
launched the Limited Income Membership
Entry or “LIME” program. This program
allows people enrolled in qualifying
assistance programs to become a member
with a $12 down payment—the rest of
their equity will be paid over time by their
patronage refunds. Also, people enrolled
in the LIME program receive 10% off of
their groceries each time they shop. We
are excited to offer the benefits of co-op
member-ownership to folks who may not
otherwise be able to afford it. In February,
158 people signed up for LIME and 55
of them are new member-owners!
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:
Actual
discount given:
D
I
O
V
For current member-owners only. You must
present this coupon to receive a discount.
Valid through May 31, 2014. Not applicable to
special orders or gift card purchases.
Actual
discount given:
D
I
O
V
For current member-owners only. You must
present this coupon to receive a discount.
Valid through May 31, 2014. Not applicable to
special orders or gift card purchases.
Wellness
Wednesdays
Receive an additional
10% off all supplements
on the 2nd Wednesday
of every month.
Upcoming dates:
April 9
May 14
612 Selby Ave
Tuesday-Friday
7-3
Saturday Sunday
8-3
Closed Monday
quality baked goods made in
house with local ingredients and
Serving Intelligentsia Coffee
Honey Bunnies!
Don’t miss out...
Order yours today
534 Selby Avenue, St. Paul
651-221-1057
Mon – Fri
Saturday
6:30 am – 6:30 pm
6:30 am – 5:00 pm
On Facebook: Great Harvest
Bread Company St Paul
11
PRESORTED
STANDARD
U.S. POSTAGE
PAID
TWIN CITIES, MN
PERMIT NO. 32674
Board of Directors
651.310.9475
board@msmarket.coop
Nabeel Ahmed
Julia Burgess
Sara Kujawski
Aleksey Kulichenko
Jon Olson
Matthew Orensteen
Tracy Sides
Stephen Streng
Mia Taney
Maureen DeCamp, Board Assistant
622 Selby Avenue, Saint Paul, MN 55104
651.310.9499
1500 West 7th Street, Saint Paul
651.690.0507
www.msmarket.coop
Market Medley
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
kbinning@msmarket.coop
Mississippi Market is a certified
organic retailer, certified by:
Moving soon?
• April 22, 6:30 pm,
Selby Community Room
• May 27, 6:30 pm,
Selby Community Room.
Please e-mail your name,
member number and new
address to:
info@ msmarket.coop
ntial pra
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r a c tc t i c e
anne x i s t
ice
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cite
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awareness ex
Market Medley is published
six times each year to provide
information on Mississippi Market,
the cooperative movement, food,
nutrition and community issues.
Member coupons will be 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.
Board Meeting Dates
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General Manager Gail Graham
Editor
Kari Binning
Assistant Editor Liz McMann
Newsletter Design Triangle Park
Creative
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• gestaltwork28@gmail.com • gestaltwork.org
651.587.8859St.
651.587.8859
651.587.8859
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gestaltwork28@gmail.com
www.gestaltwork.org
www.gestaltwork.org
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