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S AV E T H E D AT E S

SUMMER 2019

PLANTBASED GRILLING

Details on pages 8 & 9

SUMMER 2019

THE MEDLEY is published quarterly to provide up-to-date information on Mississippi Market, the cooperative movement, healthful food, nutrition, and local community. Digital copies can be seen online at msmarket.coop/medley. Editorial Disclaimer–Opinions expressed herein are solely those of the authors and are not necessarily representative 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 and may be sent to medley@msmarket.coop.

GENERAL MANAGER Gail Graham EDITOR Matt Frank MARKETING MANAGER Leah Oliver GRAPHIC DESIGNER Lucas Beck

COMMUNITY & EVENT COORDINATOR Katie Marty PROOFREADER Sid Korpi, Proof Positive

TASTING SATURDAY, AUGUST 17 11:00 A.M.–1:00 P.M. | ALL THREE STORES

PRINTING Modern Press

YOUR BOARD OF DIRECTORS 651.310.9475 | board@msmarket.coop PRESIDENT Heather Haynes VICE PRESIDENT Stephen Streng TREASURER Camille Bryant

BOARD MEMBERS Katie Colón Matt Frank Natalie Kennedy Kristen Lee-Charlson Lauren Siegel

SECRETARY Roy Berger MISSISSIPPI MARKET’S MISSION We are Mississippi Market, a food co-op that is open to everyone. We empower our diverse communities to: • be healthy, • make choices that help sustain our planet, and • create a more just local economy. MOVING SOON? Please email your name, member number, and new address to info@msmarket.coop. On the cover: Grilled Veggie Burgers, Photo credit: Amanda Paa, Heartbeet Kitchen.

Celebrate peak growing season with a free tasting of ripe, seasonal tomatoes grown locally by Featherstone Farm, Harmony Valley Farm, and Living Water Gardens. Visit any store location to try new kinds while learning more about their origins. Recipe cards will be available with suggestions on how best to incorporate this fresh seasonal produce into a variety of quick, healthful summer meals.

co-op buzz

Additional details available at msmarket.coop/blog

National Night Out: Request a Co-op Gift Card

Jazz Saturdays on Selby SATURDAY, JULY 13 | 12:00–2:00 P.M. | SELBY STORE SATURDAY, AUG. 10 | 12:00–2:00 P.M. | SELBY STORE

Enjoy delightful jazz music from students, teachers, and graduates of Walker|West Music Academy from 12:00–2:00 p.m. on the second Saturdays of July and August at our Selby store. Stop by to hear some tunes and enter for you chance to win a free music lesson, among other great prizes!

Gather your friends and neighbors around good food and community during National Night Out on Tuesday, Aug. 6. Mississippi Market will once again be supporting your Saint Paul neighborhood gatherings with delicious, healthful, local food. Beginning July 1, there will be $30 Mississippi Market gift cards available at Customer Service for registered National Night Out gatherings on a first-come, first-served basis.

S AV E T H E D AT E S

2019 CO-OP FARM TOUR Meet your local farmers

SATURDAY, JULY 13 | 10:00 A.M.–4:00 P.M. OVER 25 URBAN & RURAL FARMS

APPLY TO RUN FOR THE BOARD OF DIRECTORS Serve your community, run for the board!

APPLICATION DEADLINE IS WEDNESDAY, AUG. 7 Additional details on page 4

Additional details on page 5

$3 COMMUNITY DINNERS

Celebrate community with good food, great people, and live music!

ANNUAL MEMBER-OWNER MEETING WEDNESDAY, OCT. 23 | 5:00–8:30 P.M. | MIDPOINTE EVENT CENTER

Additional details and menu forthcoming

THURSDAY, JULY 25 | 5:00–7:30 P.M. EAST 7TH STORE THURSDAY, AUG. 22 | 5:00–7:30 P.M. EAST 7TH STORE Additional details on pages 8 and 9

H O L I D AY H O U R S INDEPENDENCE DAY Thursday, July 4 | Open 7:30 a.m.–6:00 p.m.

LABOR DAY Monday, Sept. 2 | Open regular store hours THE MEDLEY | 3

A MESSAGE FROM THE BOARD

All Are Welcome Here Serve your community and run for the board NATALIE KENNEDY, DIVERSIT Y, EQUIT Y & INCLUSION COMMITTEE CHAIR

The reason I ran for a board seat last fall was to help advance Mississippi Market’s mission from the perspective of a member-owner who is also a lifelong neighbor, a community advocate, and a woman of color. I am proud to serve as chair of the board’s recently established Diversity, Equity & Inclusion Committee. On this committee, we are engaging in a process to re-examine our co-op’s policies, expectations, and values to ensure we’re walking the walk implied by our big colorful window signs stating, “All Are Welcome Here.” This work is crucial to guarantee the continued health and sustainability of our co-op for everyone.

with us at upcoming co-op events, or join us for a meal to learn more about what the board does and who we are. I also invite you to consider the extent to which you see your perspectives represented on the board, reflect on if there are gaps you believe you could fill, and decide whether you are inspired to run for an open seat to serve your co-op community. When you became a Mississippi Market memberowner, you made a personal investment and commitment to empowering our diverse communities to be healthy, make choices that help sustain our

We’re currently searching for new candidates One of the many beautiful things about your co-op’s board to fill open board seats. of directors is the established terms and annual elections. Commonly referred to as term “limits,” I prefer to planet, and create a more just local economy. By running for the board of directors, you’ll signal think of them as “opportunities”, ones that are built into the framework of how the board operates. your readiness to deepen this commitment by This operational framework enables the board to influencing how this mission is achieved. I’ve be routinely infused with new people who bring told you my reason for running; what’s yours? unique energies, strengths, and perspectives For more information about the board election as to how the co-op should be governed. process, visit msmarket.coop/board. Board applications are available on our website and Your co-op’s annual board election is approaching may also be picked up in-store at Customer this fall, and we’re currently searching for new Service desks. The deadline to apply for an candidates to fill open board seats. In the meantime, open board seat is Wednesday, Aug. 7. I encourage you to actively engage with current board members — attend a board meeting, speak NATALIE KENNEDY holds a master of nonprofit management degree, is employed as a program officer and accessibility coordinator for the Minnesota State Arts Board and is co-founder of the MN Access Alliance. She believes the co-op should be responsive to the needs of the community and make all efforts to be inclusive of community input from a diverse array of voices.

4 | THE MEDLEY

OPPORTUNITIES TO CONNECT UPCOMING BOARD MEETINGS Learn more about how the co-op is run by attending a board meeting. Tuesday, July 23 Tuesday, Aug. 27 Tuesday, Sept. 24 6:30–9:00 p.m. | Selby classroom

ATTEND A BOARD CANDIDATE INFO SESSION Enjoy a light dinner and speak with current members about serving. Tuesday, July 23 6:00-6:30 p.m. | Selby classroom

SHARE A MEAL AND ENGAGE WITH YOUR BOARD Meet current board members during a light brunch.

Saturday, July 20 10:30 a.m.–12:00 p.m. | East 7th store

CO-OP FARM TOUR Meet Your Local Farmers | Choose Your Own Adventure | Explore over 25 Urban & Rural Farms S AT U R D AY, J U LY 1 3 | 1 0 : 0 0 A . M . – 4 : 0 0 P. M .

Additional details on page 7

WANTED: BOARD SLATING & AUDIT COMMITTEE VOLUNTEERS The board of directors has volunteer opportunities for member-owners who cannot commit to full board service but who still wish to serve. We are currently searching for board slating and audit committee volunteers. To express your interest, please contact the board at board@msmarket.coop.

CALL FOR BOARD SLATING VOLUNTEERS

We are searching for members to assist with board candidate selection. Help choose who will appear on this year’s election ballot by reviewing new candidate applications. The board slating process will take place on Monday, Aug. 12, 6:00–7:30 p.m. at our Selby store.

PA R TI C IPATIN G FA R M S Amador Hill Farm ❤ Ames Farm ❤ The Beez Kneez ❤ Big River Farms ❤ Blackbrook Farm ❤ Bull Brook Keep ❤ Ferndale Market ❤ Graise Farm ❤ Hoch Orchard & Gardens ❤ Hope Creamery ❤ Little Big Sky Farm ❤ Mighty Axe Hops ❤ Mississippi Mushrooms ❤ Pluck Flower Farm ❤ Riverbend Farm ❤ Shepherd's Way Farms ❤ Spark-Y: Youth Action Labs ❤ Star Prairie Trout Farm ❤ Superior Fresh ❤ Sweet 16 Farm ❤ TC Farm ❤ Thousand Hills Lifetime Grazed ❤ Turnip Rock Farm & Cosmic Wheel Creamery ❤ Twin Organics ❤ Whistling Well Farm ❤ White Pine Berry Farm ❤

Co-op Farm Tour Guides can be found at all of Mississippi Market’s Customer Service desks. For more information, visit: coopfarmtour.com

CALL FOR AUDIT COMMITTEE VOLUNTEERS

If you have an interest in finance and want to understand the financial health of your co-op better, please consider serving in this way. This year’s audit committee meeting will take place on Thursday, Sept. 5, 4:30–6:30 p.m. at our Selby store.

THE MEDLEY | 5

INGREDIENTS

4 cups green beans, carrot sticks, and asparagus, chopped (Substitute with your favorite vegetables like broccoli, cauliflower, radishes, beets or pickling cucumbers) 3 garlic cloves, peeled ½ tsp. dried dill ½ tsp. black pepper, freshly-ground 2 Tbsp. Pink Himalayan sea salt 4 cups filtered water

Make summer vegetables last all year long by fermenting them! Fermented foods go through a process of lactofermentation, meaning natural bacteria convert the sugars and starches in food to create lactic acid. There are many wonderful benefits of eating fermented foods, especially the nutritional ones provided by probiotics that develop during the fermentation process. For safe countertop fermentation, we recommend a quart-size or half-gallonsize, wide-mouth Mason jar; glass or ceramic fermentation weights; and airlock fermentation lids. The weights will keep your vegetables submerged under the brine, protecting your fermentation

environment from harmful bacteria. Airlock fermentation lids will allow carbon to escape during the fermentation process while ensuring no oxygen can enter. We recommend Pink Himalayan sea salt for home fermenting since it has a high mineral profile. Get creative with your fermented vegetables– there are many delicious combinations! Check out local homesteading store Egg|Plant Urban Farm Supply at 1771 Selby Ave. for all your fermenting supply needs!

Photo credit: Amanda Paa, Heartbeet Kitchen

DIY FERMENTED VEGGIES

Do-It-Yourself Fermented Veggies

INSTRUCTIONS

Combine water and sea salt in a large bowl; stir to dissolve.

Place garlic, dill, and black pepper in the bottom of a clean, wide-mouth quart jar. Add cut vegetables to jar, pressing down as you layer. Add saltwater brine to jar and leave 1 inch of headspace at the top.

Use a weight to keep cut vegetables under the brine; attach an airlock lid.

F erment at room temperature (approximately 65–70 degrees) for 4–5 days. You will begin to see tiny bubbles forming. Once the vegetables reach your desired texture and flavor, remove the weight and place your ferments in the refrigerator with a regular quart jar lid.

Enjoy these tasty, probiotic-rich vegetables anytime you’d like!

6 | THE MEDLEY

Countertop Fermentation: Pickles — West 7th store Saturday, Aug. 17 • 1:00–5:00 p.m. Additional details on page 17

JULY Register at msmarket.coop/event

Easy Peasy Plant-Based: Raw Basics — West 7th store

Vietnamese Cooking: Rice Noodle Bowls — East 7th store

Saturday, July 13 • 11:00 a.m.–1:00 p.m.

Sunday, July 21 • 1:00–2:30 p.m. $15/$12 members

Using raw, whole foods you’ll learn how to make easy, delicious recipes that can be enjoyed year-round. Amy Leo will show you how to turn up the flavor without turning on the stove or oven. On the menu: red pepper kale chips, chipotle “cheese” dip with fresh vegetables, creamy tomato soup with chipotle-lime-cashew drizzle, and a tropical fruit pudding with coconut chips. Gluten-free and vegan.

$30/$25 members

Join Hoa to learn a Vietnamese recipe focused on fresh ingredients and minimal cooking, perfect for summer. You’ll learn how to prepare and assemble a bowl of freshness complete with shredded greens, rice noodles, pickled carrot and daikon radish, tofu, grilled shrimp or stir-fried beef, and a delicious dipping sauce. INSTRUCTOR: Hoa Young

INSTRUCTOR: Amy Leo Barankovich, Animal Rights Coalition

Meditation & Stress Reduction — East 7th store

Fruit Tarts — West 7th store

Tuesday, July 23 • 7:00–8:30 p.m.

Sunday, July 14 • 1:00–4:00 p.m.

$13/$10 members $36/$34 members

Learn how to make the perfect elegant summer dessert: fruit tarts! You’ll prepare an easy, delicious butter crust and expertly finish your tarts with flowers, leaves, and simple glazes. Bring a small box to hold two tartlets, unless you choose to enjoy them in class! Extensive handout with recipes and resources provided. INSTRUCTOR: Jan Grover

INSTRUCTOR: Anna Wiens, Herban Ayurveda

Japanese Cooking: Cold Noodles for Hot Summer Days — West 7th store Saturday, July 27 • 1:00–3:00 p.m.

Yoga with Emily Rose — West 7th store

$40/$35 members

Wednesday, July 17 • 7:00–8:00 p.m.

It’s a Japanese tradition to have refreshing, cold noodles in the summer such as Soba and Somen noodles. Both are eaten by dipping into soy sauce garnished with wasabi, thinly sliced scallions, Shiso (a Japanese herb), and freshly ground ginger. You’ll learn to make the dipping sauce, prepare the cold noodles, and how to best enjoy the meal. Class includes a full meal.

$5 registration required, reimbursed as $5 co-op voucher

Join yoga instructor Emily for a free, relaxing evening of Yin Yasa yoga. Accessible to all experience levels and body types. Please bring your own yoga mat. INSTRUCTOR: Emily Rose, Mesic Movement

INSTRUCTOR: Kimiko Molasky

Budget Cooking at the Co-op: Chimichurri & Grilled Zucchini Rice Bowls — West 7th store

Kids’ Class: DIY Dog Treats — West 7th store Sunday, July 28 • 1:00–2:00 p.m.

Thursday, July 18 • 6:00–7:30 p.m.

$18/$15 members

$5 registration required, reimbursed as $5 co-op voucher

Learn to shop and cook on a budget in this interactive class featuring a recipe that will feed a family of four for less than $15. We’ll lead a store tour and cooking demo where participants will shop for, learn to cook, and taste a delicious, affordable recipe.

During the peak of summer, it’s easy to get swept away in the busyness of the season. Take a break to learn simple relaxation and stress-management techniques, including meditation, breath work, and use of herbal remedies.

B U D G E T CO O K I N G

AT THE CO-OP

INSTRUCTORS: Katie Marty, Mississippi Market and Terese Hill, East Side Table

Your four-legged friends deserve some treats every now and again, too! Join local holistic nutritionist, Jackie, and whip up some grain-free goodies to take home for your favorite furry friend. This class is suitable for children ages 6-12 years old. INSTRUCTOR: Jackie Mart

Five Steps to Boost Metabolism — West 7th store Wednesday, July 31 • 6:00–7:30 p.m.

Share a Meal and Engage with your Board — East 7th store Saturday, July 20 • 10:30 a.m.–12:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

Meet current co-op board members during a light brunch. Learn what board leadership does, ways to get more involved, and how your participation can positively impact your co-op community. During the meal, you’ll also have an opportunity to share ideas and suggestions for shaping your co-op’s future.

$20/$15 members

Learn how eating real foods can help you lose weight, eliminate cravings, and increase energy. Discover the importance of protein and healthy fats for weight loss. Come away with life-changing ideas to rev up your metabolism. INSTRUCTOR: Nutritional Weight & Wellness

THE MEDLEY | 7

THREE DOLLAR COMMUNITY DINNERS All Are Welcome!

THURSDAY, JULY 25 & THURSDAY, AUG. 22 5:00–7:30 p.m. | East 7th store

$3 Dinner | Local Food | Live Music | Raffle Prizes Celebrate summer at the co-op during Mississippi Market’s $3 Community Dinners. Join us for good food, great people, and live music on the fourth Thursdays of July and August. These events will be held on July 25 and Aug. 22 from 5:00 to 7:30 p.m. at our East 7th store. Each dinner will feature an affordable Market Made meal, live music from local musicians, community partners, raffle prizes, and more. Vegan and gluten-free options will be available. Food available while supplies last. Seating may be limited.

THANK YOU TO OUR GENEROUS SPONSORS: ALBERT’S ORGANICS • UPTON’S NATURALS • CO-OP PARTNERS WAREHOUSE • BIMBO BAKERIES USA • TRIPLE CROWN ORGANIC BBQ SAUCE 8 | THE MEDLEY

EVENT DETAILS

Garlic Rosemary Chicken or BBQ Tofu & Potato Salad Thursday, July 25 5:00–7:30 p.m. | East 7th store FE ATU RIN G:

• Your choice of $3 Market Made garlic rosemary chicken or BBQ tofu with potato salad • Free giveaways and hands-on recycling activities from the City of St. Paul • Tabling activity from Great River Greening, July’s Positive Change recipient • Delicious soda and sparkling water samples from local makers Wisco Pop! • Live music by local reggae musician Van Nixon • Raffle prize — enter for your chance to win a Bear Tree hammock

BBQ Pulled Pork or Jackfruit Sandwich & Coleslaw Thursday, Aug. 22 5:00–7:30 p.m. | East 7th store

East 7th Community Mural Update Together, through a collective design process led by GoodSpace Murals, co-op member-owners, shoppers, staff, and board members identified the following themes as important for our community mural to embody: • Food justice and equity • Culture and tradition • Cooking and caring

• Planting and farming • Our local East Side neighborhood

Swing by our East 7th store to see these key elements conveyed by the mural in person. Thank you to everyone who participated in designing, creating, and painting our beautiful community mural!

FE ATU RIN G:

• Your choice of a $3 Market Made BBQ pulled

•

• • • •

pork or jackfruit sandwich with coleslaw Delicious, free samples from Pastures a Plenty, Triple Crown Organic BBQ Sauce, and East Side Table Free giveaways and hands-on recycling activities from the City of St. Paul Meet and greet with The Lift, August’s Positive Change recipient Live harp guitar and lap steel music by local musician Dan Schwartz Raffle prize — enter for your chance to win a bear-resistant Grizzly Cooler

THE MEDLEY | 9

INTRODUCING:

Mississippi Market’s Community Partner Program

A NEW BENEFIT FOR MEMBER- OWNERS Mississippi Market is partnering with a number of our favorite local businesses to bring member-owners special deals and savings in each of our store neighborhoods. Starting July 1, Mississippi Market member-owners can receive a number of great discounts at the following independently-owned Saint Paul businesses. Simply present your co-op membership card at participating businesses to receive the benefits listed below*.

J. SELBY’S • jselbys.com CO-OP MEMBER DEAL: 10% OFF YOUR CHECK TOTAL

J. Selby’s is a plant-based café located at the intersection of Selby & Victoria Avenues in the Summit-University neighborhood. Their menu features familiar brunch, lunch, and dinner options reimagined, making it an ideal place for vegans and non-vegans alike. They also serve wine, beer, and coffee; a kids’ menu; and plant-based sweet treats made in-house.

LOWERTOWN BIKE SHOP • lowertownbikeshop.com CO-OP MEMBER DEAL: 10% OFF ALL BIKE ACCESSORIES AND APPAREL

Lowertown Bike Shop is located in downtown Saint Paul’s historic Union Depot. This independent, locally-run shop is committed to building high-quality bicycles for any budget and riding ability. They refurbish and sell used bikes and cultivate community through hosted group rides and bike-related events.

MOJO MONKEY DONUTS • mojomonkey.biz CO-OP MEMBER DEAL: 10% OFF ANY PURCHASE

Started by donut-enthusiast Lisa Clark, Mojo Monkey Donuts is a family-run business with a cozy, retro store front on West 7th Street. They feature fair-trade coffee and gourmet, handmade donuts that are made from scratch daily with local ingredients whenever possible.

* Program benefits evaluated annually and subject to change. If necessary, please visit any Mississippi Market Customer Service desk to request a co-op membership card replacement. For program updates, visit: msmarket.coop/community-partner-program. 10 | THE MEDLEY

RED BALLOON BOOKSHOP • redballoonbookshop.com CO-OP MEMBER DEAL: 10% OFF FULL-PRICED ITEMS

Valid on in-store purchases only. Cannot be used for gift card purchases or combined with other discounts or offers.

Located along Saint Paul’s historic Grand Avenue shopping district, Red Balloon is an independent, woman-owned children’s bookstore. They offer a wide selection of books, toys, and gifts for all ages, from infants to adults. This bookstore is a great place to meet other book lovers, attend weekly story times, meet bestselling authors and illustrators, and find the perfect gift.

RUN N FUN • rnfun.com CO-OP MEMBER DEAL: 20% OFF FULL-PRICED ITEMS

Excludes Garmin and Lululemon brands.

Run N Fun is a family-owned running store located on Randolph Avenue in Saint Paul’s West 7th neighborhood. Their staff are professionally trained to properly fit each customer with the correct shoe for their specific running needs. They also feature a large selection of running and walking apparel and accessories to complement your active lifestyle.

SAINT PAUL BREWING • stpaulbrewing.com CO-OP MEMBER DEAL: $1.00 OFF ONE PINT OF BEER

Valid on one pint per visit.

Saint Paul Brewing (formally Flat Earth Brewing) is located in the historic Hamm’s Brewery complex on Minnehaha Avenue. This beloved East Side brewery features a selection of rotating craft beers, special events, an expansive patio, a live-music calendar, and a dog-friendly atmosphere.

THE SAINT PAUL YOGA CENTER • stpaulyogacenter.com CO-OP MEMBER DEAL: 10% OFF ANY SINGLE CLASS OR CLASS PACKAGE

Located on Selby Avenue in the Lexington-Hamline neighborhood, The Saint Paul Yoga Center was the first one established in the city. No experience with yoga is necessary to join one of their beginning yoga classes. All abilities and bodies are affirmed at The St. Paul Yoga Center.

TONGUE IN CHEEK • tongueincheek.biz CO-OP MEMBER DEAL: FREE DESSERT WITH ANY PURCHASE

Tongue in Cheek is a cozy neighborhood restaurant with a retro vibe located on Payne Avenue in the Payne-Phalen neighborhood. Their menu covers inventive, sustainable New American fare, along with an extensive selection of wine, bottled beer, and delicious craft cocktails.

THE WINE THIEF & ALE JAIL • winethief.net CO-OP MEMBER DEAL: 10% OFF WINE AND LARGE 750ML BOTTLED BEER

Excludes special-release beers.

Named by The Growler Magazine as the best bottle shop in Saint Paul, The Wine Thief & Ale Jail is located in the Macalester-Groveland neighborhood. This carefully curated, family-owned shop offers responsibly produced wines from around the world, a wide section of local craft beers and imports, an extensive gluten-free beer and craft cider selection, and a hand-picked collection of fine spirits at a range of prices. Free wine and beer tastings are held most Thursdays–Saturdays. THE MEDLEY | 11

Photo credit: Amanda Paa, Heartbeet Kitchen

PLANTBASED GRILLING

12 | THE MEDLEY

D G

Grilling season is the best, and it’s not just for meat and kabobs! Plant-based menu planning for the grill means using creative, colorful combinations that will please any BBQ fan, especially when using local, peak-season produce. Here are a View page 16 for flavorful few of our favorite ideas for grilled vegan goodies that will last you all summer long. vegetarian sauce Or, try these delicious meat substitutes available at the co-op: Beyond Meat plantrecipes to use with based burgers, LOCAL Tempeh Tantrum soy or black bean tempeh, and No Evil your plant-based Foods plant-based meat substitutes. grilling meals. Look for these plant-based grilling recipes online at msmarket.coop/blog. • BBQ Tofu with • Caramelized Leeks LOCAL Triple Crown • Spicy Grilled Eggplant Organic BBQ Sauce • Citrus Cauliflower Steaks • Grilled Stuffed Avocado • Southwestern Quesadillas with Black Bean Salsa • Lemon & Garlic Grilled Zucchini • Pita Flatbreads with Hummus & Grilled Vegetables • Grilled Seitan with Chimichurri Sauce • Onion Steaks with Sweet Mustard Sauce • Marinated Balsamic Vinegar Mushrooms

GRILLED VEGGIE BURGERS Vegan INGREDIENTS

SERVES

INSTRUCTIONS

1 cup brown rice, cooked

Toast walnuts in skillet over medium heat 5–7 minutes, stirring often; set aside.

1 cup raw walnuts

eat the same skillet over medium heat. Add olive oil and onion. Sauté 2–3 minutes H and add minced garlic. Sauté another 1–2 minutes until onion is translucent.

Using a blender or food processor, add walnuts with chili powder, cumin, smoked paprika, salt, and pepper. Mix until finely blended; set aside.

1 tsp. chili powder

Add drained black beans to a large bowl and mash.

2 tsp. cumin powder

Add cooked brown rice, spice and walnut mixture, sautéed onion and garlic, and remaining ingredients to bowl. Mix thoroughly with a spoon until you can mold the dough. Adjust bread crumbs and BBQ quantities if needed for patties that are either too wet or too dry. Chill in the refrigerator for one hour.

½ Tbsp. olive oil ½ medium white onion, finely-diced 2 cloves garlic, minced

2 tsp. smoked paprika ½ tsp. each sea salt and black pepper 1 ½ cups cooked black beans; well rinsed, drained, and patted dry ¹/³ cup panko bread crumbs (optional: use gluten-free bread crumbs) 3 Tbsp. vegan BBQ sauce 1 Tbsp. vegan Worcester sauce

6. D ivide mixture into five patties. A large ice cream scoop can help to form them. Set aside on a plate for the grill. 7.

eat grill and brush with oil. Cook 3–4 minutes with the lid closed H or until well-browned on the underside, then flip gently. Cook additional 3–4 minutes on other side, or until well-browned.

8. R emove veggie burgers from heat to let cool slightly. Top with your favorite locallygrown additions like tomatoes, sprouts, lettuce, onion, ferments, or condiments.

Adapted from minimalistbaker.com. THE MEDLEY | 13

J U LY R ECIPIENT

AU GU S T R ECIPIENT

GREAT RIVER GREENING Restoring healthy land and water across Minnesota

THE LIFT COMMUNITY DEVELOPMENT CORPORATION Building leaders on the East Side

Great River Greening inspires, engages and leads local communities in environmental conservation efforts. Through this hands-on work, they transform degraded natural areas into beautifully resilient ecosystems, while caring for the land and water that enriches our lives. This ensures natural ecosystems can withstand the harmful effects of climate change, invasive species, and increased human development on the landscape. July Positive Change funds will help them restore 1,500 acres of parks, wetlands, shorelines, and prairies across the metro; build 300 acres of pollinator habitat; protect 20 lakes, rivers, and streams; and engage over 2,000 volunteers in these environmental stewardship efforts.

14 | THE MEDLEY

The Lift Community Development Corporation is dedicated to strengthening youth and families who live in Saint Paul’s Payne-Phalen neighborhood. Since 2006, they’ve come to understand that when young people from the East Side are nurtured, educated, and hired and retained as responsible employees, community revitalization flourishes. The Lift offers age-specific programs customized for at-risk, urban youth, focused on strengthening leadership development skills. August Positive Change funds will support mental and physical wellness improvements in The Lift’s elementary and teen programs. This will include improving the quality of healthful food served to students, more robust support for their mindfulness curriculum, and higher quality equipment for active games.

Create Each time you shop at the co-op, you have a chance to directly support local community partners by donating your 10-cent reusable bag credits and rounding up your purchases to the nearest dollar. It may only be a few cents or spare change, but your generosity makes a huge impact — to the tune of over $10,000 each month for our Positive Change recipients!

S EP TEM B ER R ECIPIENT

MIDWEST FOOD CONNECTION Inspiring kids to eat well

Midwest Food Connection (MFC) 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, MFC inspires and empowers elementary and middle-school children to make healthy, responsible food choices. Their school programs educate children about natural foods, local sustainable farming, and the cultural origins of our food. September Positive Change funds will bring topquality food education to underserved schools in Saint Paul. This will enable MFC to reach children that don’t otherwise have the opportunity to try new foods, discover other cultural cuisines, or learn how their food choices impact the world. Show your support for MFC as the new school year begins! For over 20 years, Mississippi Market and Midwest Food Connection have been partnering to bring healthful food education to Saint Paul students. In the last year alone, MFC’s

food, cooking, and sustainable agriculture lessons have reached over 1,400 school kids at 14 Saint Paul schools. Children in Saint Paul receive an average of just 3.4 hours of food and nutrition education each school year. A large gap exists in curriculums for this type of education, and many schools cannot afford MFC’s programming on their own. Your register roundups and donated bag credits will help expand MFC’s reach. This September, help empower children to make healthy choices for their bodies, their families, and their communities. THE MEDLEY | 15

Photo credit: Amanda Paa, Heartbeet Kitchen

Green Sauces from the Garden Summer offers a great chance to make your own fresh, flavorful, homemade condiments. These simple green sauces perfectly complement the smoky taste of grilled fish, meats, and charred vegetables. For ultimate flavor and freshness, try growing your own herbs to use in the following recipes.

AJI VERDE Vegetarian INGREDIENTS

1 cup fresh cilantro, chopped

MAKES

¾ CUP

BASIL PESTO

CHIMICHURRI

Vegetarian

Vegan

INGREDIENTS

2 cups fresh basil leaves, chopped

MAKES

1 CUP

INGREDIENTS

¼ cup flat leaf parsley, chopped

2 jalapeños, chopped

½ cup Parmesan-Reggiano, freshly-grated

4 garlic cloves, peeled and minced

1 garlic clove, peeled and minced

3 garlic cloves, peeled and minced

2 Tbsp. fresh oregano, chopped

2 tsp. lime juice, freshly-squeezed

2 tsp. crushed red pepper flakes

¼ cup extra virgin olive oil

¹/³ cup pine nuts ½ cup extra virgin olive oil

3 Tbsp. mayonnaise

1 pinch salt, to taste

½ cup extra virgin olive oil

¼ cup water

1 pinch black pepper, freshly-ground, to taste

1 pinch salt, to taste

INSTRUCTIONS

1 pinch black pepper, freshly-ground, to taste INSTRUCTIONS

Add all ingredients to a food processor and blend into a smooth paste.

Adjust salt and pepper levels to taste.

16 | THE MEDLEY

Add basil, pine nuts, garlic and cheese to a

MAKES

¾ CUP

3 Tbsp. red wine vinegar

1 pinch black pepper, freshly-ground, to taste INSTRUCTIONS

food processor; pulse several times to mix.

ith food processor running, slowly pour W in olive oil in a steady stream. Continue running food processor to emulsify. Season with salt and pepper, to taste.

Combine parsley, garlic, oregano, crushed red pepper and vinegar in a food processor. Pulse until smooth; season with salt and pepper, to taste.

T ransfer sauce to a small bowl and pour olive oil over the top. Let sit 15–20 minutes before use.

AUGUST Register at msmarket.coop/event

Kids’ Cooking: Make a Salad — West 7th store

Yoga with Emily Rose — East 7th store

Ugandan Vegan Cooking — West 7th store

Saturday, Aug. 3 • 1:00–2:00 p.m.

Wednesday, Aug. 14 • 7:00–8:00 p.m.

Sunday, Aug. 18 • 1:00–3:00 p.m.

$7/$5 members

Discover the variety of produce that comes from local Minnesota farms. Kids will experience their favorite fresh produce through taste, touch, and sight while creating a salad with their friends. This class is intended for children in K–6. Parents are welcome to observe, but registration is meant for the children participants.

$5 registration required, reimbursed as $5 co-op voucher

Join yoga instructor Emily for a free, relaxing evening of Yin Yasa yoga. Accessible to all experience levels and body types. Please bring your own yoga mat. INSTRUCTOR: Emily Rose, Mesic Movement

INSTRUCTOR: Henry Kisitu

INSTRUCTOR: Molly Sowash, Midwest Food Connection

Food as Medicine: Food & Mood Connection — West 7th store

Budget Shopping at the Co-op — West 7th store

Tuesday, Aug. 20 • 6:00–8:30 p.m. $30/$25 members

Wednesday, Aug. 7 • 6:00–7:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

Learn the secrets to B U D GE T SH O PPIN G shopping for local, healthful 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. If you are new to the co-op, this class is a great starting point.

AT THE CO-OP

INSTRUCTOR: Katie Marty, Mississippi Market

Budget Cooking at the Co-op: Sesame Lime Chicken with Kohlrabi — East 7th store Tuesday, Aug. 13 • 6:00–7:30 p.m. $5 registration required, reimbursed as $5 co-op voucher

Ayurvedic Cooking for your Constitution — East 7th store Thursday, Aug. 15 • 5:30–8:00 p.m. $30/$25 members

This class will provide an introduction to Ayurveda and the concept of doshas. We will make two to three simple recipes together, while discussing additional recipes that make for fast and easy Ayurvedic meals. INSTRUCTOR: Vanashree Belgamwar

Countertop Fermentation: Pickles — West 7th store Saturday, Aug. 17 • 1:00–5:00 p.m. $36/$34 members

B U D G E T CO O K I N G

AT THE CO-OP

$30/$25 members

Learn how to cook healthful vegan, East African food from scratch! You’ll learn a bit about the culture of Uganda while cooking and tasting Chapatti, ground-nut sauce, Kabalagala (Ugandan pancakes), and a mushroom soup.

Join Jan to make deeply flavorful pickles and other late-summer fermented delights. Learn the differences between full- and half-sour dills, and understand which summer vegetables are best to ferment. Please bring one or two quartsized jars with lids to take home your ferments. Children over 6 are welcome to register. INSTRUCTOR: Jan Grover

INSTRUCTORS: Katie Marty, Mississippi Market and Terese Hill, East Side Table

Take control of your health by making food choices to help balance your mood. Learn about foods that impact anxiety, depression, stress, and inflammation, as well as principles for healthier eating. In this class, you’ll recognize how food affects your mental health, understand how to eat foods to balance your mood, identify your own food rules, and gain understanding about how stress and inflammation affect your body. INSTRUCTOR: Monica Peterson

Transition your Home to Zero Waste — East 7th store Wednesday, Aug. 28 • 6:30–8:00 p.m. $10/$7 members

No matter where you fall on the zero-waste scale, whether you are just getting started in decreasing your waste or if you consider yourself an expert, this class will be an opportunity to learn about the zero-waste movement and simple steps towards eliminating waste in your home. INSTRUCTOR: Amber Haukedahl, Tare Market

Making Flower Cordials — East 7th store Saturday, Aug. 31 • 2:00–4:00 p.m. $25/$20 members

Flower cordials are fizzy, non- or low-alcoholic summer beverages made from fresh flowers. These bubbly, live drinks are probiotic, healing, nutritious, and delicious! In this workshop, participants will learn how to make and take home their own flower cordial. Please bring a quart jar. INSTRUCTOR: Monarda Thrasher

THE MEDLEY | 17

Local Food Sales | Local Food Tastings | Local Farmer Pop-ups SHOW YOUR LOVE FOR LOCAL DURING AUGUST! Local farmers are the backbone of our thriving food scene. Nothing is reminiscent of summer quite like the rich, flavorful taste of a freshpicked watermelon, cantaloupe, tomato, or ear of sweet corn. Keep an eye out for special one-time savings on a number of locally grown, raised and prepared products at the co-op throughout August.

AUGUST IS

EAT LOCAL MONTH F E AT H E R S T O N E FA R M — H E I R L O O M T O M AT O E S RUSHFORD, MINN.

A 250-acre, certified-organic farm located in bluff country, Featherstone Farm produces 70 varieties of fresh fruits and vegetables. We’re thrilled to have their heirloom tomatoes in season — their rainbow colors, textures, and flavors vary from species to species, making each one unique.

LOCAL TOMATO TASTING Saturday, August 17 11:00 a.m.–1:00 p.m. | All Three Stores Additional details on page 2

18 | THE MEDLEY

HIBAR — SOLID SHAMPOO & CONDITIONER BARS MINNEAPOLIS, MINN.

Started by four friends with a mission to rid the bathroom of plastic, HiBAR shampoo and conditioner bars are all-natural and made with plant-based ingredients. Their cardboard and paper packaging are also recyclable and compostable.

NE W PRODU C TS

G R A I S E FA R M — DUCK EGGS FA R I B A U LT, M I N N .

MISSISSIPPI MARKET — M A R K E T M A D E M N B R AT S SAINT PAUL , MINN.

The Minnesota Brat was developed by our East 7th Store Meat department and is inspired by a traditional German recipe. This brat is made with a fresh combination of spices, including whole mustard seed and celery seed, and is perfect for summer grilling season.

NEW LOCAL ITEMS

Graise Farm is located just 45 miles south of Saint Paul. Farmers Tiffany and Andy are passionate about raising animals humanely and eating healthful, locally-grown food. Their ducks are free range and fed certified organic grains, resulting in the most delicious eggs.

REDHEAD CREAMERY — R AV EN M A D B EER C H EE S E BROOTEN, MINN. This woman-owned creamery has been making ridiculously good artisan cheese on their family dairy farm since 2013. This particular cheese is made with Raven-Russian Imperial Stout from Enki Brewery in Victoria, Minn.

HOYO SAMBUSA — SAMBUSAS & BASBAAS BLOOMINGTON, MINN.

“Hoyo,” which means “mother” in Somali, was founded on the goal of employing and empowering local Somali women. As sambusa is an important part of Somali cultural cuisine, this is an opportunity for the women of Hoyo Sambusa to share a piece of their culture while providing for their families. THE MEDLEY | 19

GET TO KNOW YOUR CO-OP FAMILY

Meet Lesi Lorena WELLNESS MANAGER • SELBY STORE

How long have you been working at the co-op? I’ve been with the co-op for nine years! When I submitted my application, I was just looking for a new job. I had no idea what a co-op was and had little knowledge of organic foods, herbal remedies, or even what non-GMO meant. Once hired, my entire world expanded, as did my interest and passion for all-natural foods and skin care. Being hired at the co-op completely changed my life for the better. How are your personal values reflected in your work at the co-op? From a very young age, I learned that nourishing your community is of the utmost importance. I grew up witnessing my mother raise five children all on her own. After serving eight years in the U.S. Military, she entered the nonprofit world, quickly adopting social values that she passed onto her children. Due to her influence, I’ve spent my entire life around people who are committed to supporting, educating, rebuilding, and empowering their communities. I’m proud to have ended up in a place where I can also do my part, working for a cooperative that makes community outreach, education, and involvement some of its main priorities. What do you love most about working in Wellness? What is the most rewarding part? What I love most is also what is most rewarding — the opportunity to help those in need. Whether it’s finding a cold remedy for someone who is sick, providing education on the differences between synthetically sourced vitamins vs. whole-food-based ones, or simply sharing my favorite bath bomb scents, helping people gives me joy. I’m grateful for every customer interaction and the opportunity to advise people on their personal health and wellbeing needs.

WORK FOR THE FRIENDLIEST STORE IN TOWN! VIEW AND APPLY FOR JOB OPENINGS AT MSMARKET.COOP/CAREERS 20 | THE MEDLEY

What is your favorite local Wellness product? KA All Naturals has captured my heart! Owned by a woman and person of color, this small business has quickly become a favorite of mine. Their all-natural skin care products are freshly handmade in small batches with minimal, recyclable packaging using clean ingredients and effective, simple formulations. I highly recommend their green tea facial balm. What do you do for fun outside of work? I enjoy hiking at state parks with my partner and our dog, visiting local oddities and rock shops, and devouring a great book! I just took up gardening a year ago. Growing my own produce has been a lifelong dream. I’m also a metalsmith and small business owner; you can find my custom handmade jewelry at silvercravt.com.

SEPTEMBER Register at msmarket.coop/event

All About Squash — West 7th store Thursday, Sept. 12 • 6:00–8:00 p.m. $20/$18 members

Get a jump-start on fall flavors with this dynamic hands-on cooking course showing you many different ways to cook with squash! Prepare three recipes with Crystal as she dives into nutritional information and cooking tips on all things squash. INSTRUCTOR: Crystal Herrington

Brew Your Own Kombucha — East 7th store Saturday, Sept. 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-brewing adventure right away. INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

Cast-Iron Cookery — West 7th store

Yoga with Emily Rose — West 7th store

Easy Peasy Plant-Based Cheese — East 7th store

Wednesday, Sept. 18 • 7:00–8:00 p.m.

Sunday, Sept. 22 • 1:00–3:00 p.m.

$5 registration required, reimbursed as $5 co-op voucher

Join yoga instructor Emily for a free, relaxing evening of Yin Yasa yoga. Accessible to all experience levels and body types. Please bring your own yoga mat. INSTRUCTOR: Emily Rose, Mesic Movement

INSTRUCTOR: Steve Leinen, Animal Rights Coalition

Himalayan Cooking: Nepali Momos — East 7th store Thursday, Sept. 19 • 6:00–8:00 p.m. $35/$32 members

In this class, learn to make momos, popular Nepali dumplings, which can be made with meat or vegetarian fillings. Learn and transfer the knowledge to have a fun time with family and friends perfecting the art of folding momos and enjoy them at the end of class. Class includes a plate of six momos and mouthwatering sauce.

Learn how to season and care for cast-iron, including how to clean it and how and when to look for old and new pieces. You’ll cook up some old favorites that are improved with a cast-iron skillet, such as cornbread, scones, and seared vegetables. Bring your cast-iron skillet if you have one. Extensive handout provided. INSTRUCTOR: Jan Grover

Essential Oils for Stress & Anxiety — West 7th store Tuesday, Sept. 17 • 6:00–8:00 p.m. $15/$12 members

Join Terra from Pranarom, a local organicessential-oils company, to sample and learn about the many essential oils that can be used to balance your stress response, promote a healthy nervous system, and assist in relaxation.

Growing Garlic — West 7th store Thursday, Sept. 26 • 6:00–8:00 p.m. $15/$12 members

INSTRUCTOR: Ishwari Rajak

Sunday, Sept. 15 • 1:00–4:00 p.m. $36/$34 members

$15/$12 members

Join Steve of the Animal Rights Coalition to learn how to make delicious plant-based cheeses. Learn how easy and tasty it can be to make plant-based cheese from cashews, soy and almond milk, and vegetables.

Budget Cooking at the Co-op: Summer Vegetable & Chicken Power Bowl — West 7th store Saturday, Sept. 21 • 10:30 a.m.–12:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

B U D G E T CO O K I N G

AT THE CO-OP

INSTRUCTORS: Katie Marty, Mississippi Market and Terese Hill, East Side Table

Garlic, a staple in most kitchens, is planted in the fall and easy to grow. Come learn about the varieties that do best in our Minnesota climate, as well as how to plant, care for, harvest, cure, and store it. We will also talk about how to use garlic at various stages of its growth. Recipes included. INSTRUCTOR: Maureen Hark

Japanese Cooking: Okonomiyaki — East 7th store Saturday, Sept. 28 • 1:00–3:00 p.m.

$40/$35 members

In this class, learn how to make Okonomiyaki, a healthful, savory Japanese pancake. Typically served with cabbage and pork, this easy-to-make dish is perfect for sharing. Class includes a full meal. INSTRUCTOR: Kimiko Molasky

INSTRUCTOR: Terra Johnson, Pranarom

THE MEDLEY | 21

PRESORTED STANDARD U.S. POSTAGE PAID TWIN CITIES, MN PERMIT NO. 27734

Mississippi Market Co-op | 622 Selby Ave. | Saint Paul, MN | 55104

msmarket.coop |

@msmarketcoop |

@msmarketcoop

1500 West 7th Street Saint Paul, MN 55102

622 Selby Avenue Saint Paul, MN 55104

740 East 7th Street Saint Paul, MN 55106

7:30 a.m.–9:30 p.m.

7:30 a.m.–9:00 p.m.

651-690-0507

651-310-9499

651-495-5602

PLEASE RECYCLE This paper was locally-milled in MN