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SUMMER 2020

M E S S A G E S F R O M O U R C O M M U N I T Y T O O U R S TA F F !

SUMMER 2020

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. INTERIM GENERAL MANAGER Catherine Downey

EDUCATION & EVENTS Katie Marty

MARKETING MANAGER Leah Oliver

PROOFREADER Sid Korpi, Proof Positive

GRAPHIC DESIGN Lucas Beck

To all the staff: Last week I was at West 7th, and today at Selby. I was near tears with amazement and gratitude at the work that all of you have done to maintain health and safety! What an enormous amount of work and dedication that has taken! Please know how grateful all of us are. We hope you stay well.

THANK YOU, CO-OP STAFF I have always liked being a member of the co-op, but until now it would not have occurred to me to say “I’m proud” to be a member of the co-op. You all are doing a great job. I admire the policies you have enacted during this crisis, your treatment of the co-op employees, and your work to provide goods and services to the community. I’m proud to be a member of Mississippi Market.

- Jeff

YOUR BOARD OF DIRECTORS 651.310.9475 | board@msmarket.coop PRESIDENT Kristen Lee

SECRETARY Katie Colón

VICE PRESIDENT Camille Bryant

BOARD MEMBERS Matt Frank Drew Lein Laura Mirafuentes Lauren Siegel

TREASURER 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: Pico De Gallo Salsa Photo credit: Amanda Paa, Heartbeet Kitchen

Thank you for everything you are doing to keep your workers and shoppers safe. It is wonderful to be part of this coop community. When I was in yesterday, I could tell how hard everyone has been working by the emptied-out shelves.

- Melanie

I am so grateful for you all. I have been a member for 30 years and have never been more proud. Thank you from the bottom of my heart. You are amazing!

- Paula

Serious kudos to all the staff at Mississippi Market. I can’t imagine the stress you guys must be experiencing, but THANK YOU for all the safety measures you are taking to keep your employees and community safe at this time. We are so lucky to have such a great co-op community in the Twin Cities!

- Nikki

- Ann

Hey Mississippi Market! I’m very pregnant and did some grocery shopping with the other immunocompromised folks this morning. I wanted to share that your staff was so friendly and cheery and welcoming and (all the good words!) and I left the store feeling hopeful. Thank you for your service in our community! - Alexandria

I just want to reach out and say what a wonderful job the staff at Mississippi Market are doing. While the tension among the shoppers was palpable, everywhere I looked employees were smiling and offering help. Thank you for being a space of calm preparedness in the midst of chaos. We value Mississippi Market and all its amazing employees. Thank you!

- Jessica

I just want to say I was in the store yesterday and told the cashier that I really notice and appreciate how clean everything is. It is obvious that Mississippi Market staff members are doing a great job keeping everyone safe! THANK YOU!!!

- Sunny

A big thanks to all of you. I cannot imagine dealing with the public at a time like this. Hold to your hearts that there’s a whole lot of gratitude out here, even if most people are too distracted to mention it.

- Kathleen

A message from

Catherine Downey INTERIM GENERAL MANAGER

On March 11, COVID 19 was declared a global pandemic. On March 14, I began my job as the Interim General Manager. Taking on the leadership role for the co-op during this unprecedented time has been the most challenging period of my career. We had to quickly implement many operational changes to ensure staff and customer safety. We struggled with the consistency of our supply chain. We balanced service to our community with service to our staff. Our strong leadership team and courageous staff made it possible for us to continue to serve our communities, and we have been grateful for the loyalty of our member-owners. Despite the recent article in the StarTribune about co-op sales declines during the pandemic, thanks to you, at Mississippi Market our sales increased by 12 percent over the same period last year. We were already stretched to the edge managing through the pandemic, when, on May 25, George Floyd was brutally murdered by a Minneapolis police officer. This resulted in historic protests here and around the world, not only demanding justice but also demanding an end to the systemic racism and violence that continues to be disproportionally perpetrated against Black people. We added our voice to that call. We knew that adding our voice wasn’t enough. We needed to act. Therefore, we changed our June Positive Change recipients to Midway United Fund, an organization that will help small businesses rebuild, and Voices for Racial Justice, an organization that helps educate and build collective cultural and healing strategies for achieving racial justice across Minnesota. We will be matching the donations up to $10,000 and are gratified to report that Willy Street Co-op, from Madison, Wisc., is supporting our efforts with an additional match of $4,400. As of this writing, contributions are at $26,400. For many years, we have worked on our diversity, equity and inclusion efforts. We have prioritized staff trainings, we have a staff diversity and inclusion committee, and we have tried to keep the work front and center. We are recommitting

ourselves to this work and will continue to focus within our organization to improve our equity and diversity in all areas and to create a more inclusive place to work and shop. It also became clear to us that we need to change our starting minimum wage to $15 an hour, which we did in late June. Our staff have always been essential workers and making this change now supports systemic change in our community. I am incredibly grateful for the opportunity to work at the coop during this time with an amazing team and a supportive membership. Thanks to all of you for your continued patronage and trust, it’s more important now than ever.

“

The fact that we are here and that I speak these words is an attempt to break that silence and bridge some of those differences between us, for it is not difference which immobilizes us, but silence. And there are so many silences to be broken. -Audre Lorde

”

TOGETHER WE WILL CREATE A MORE JUST WORLD.

THE MEDLEY | 3

A MESSAGE FROM THE BOARD

Shaping Our Future—Together K ATIE COLÓN, BOARD SECRETARY

Resilience. It’s defined as the ability to recover from, or adjust easily to, adversity or change. While I think we’d all agree that it isn’t always “easy,” throughout human history, people have shown resilience in the face of adversity. We fight our way back from natural disasters, economic depressions, world wars and unexpected tragedies. Often we find ourselves pulling together as a community during such times, to support, uplift and move one another forward. At its core, that community spirit is what being a democratic, member-controlled co-op is all about.

Then, in the midst of dealing with the coronavirus, the pervasive virus of systemic racism once again reared its ugly head with the murder of George Floyd. As an organization whose principles include community concern and whose cooperative values include equality, equity, and solidarity, we could not stay silent. Our co-op moved quickly to stand in solidarity with those seeking substantive changes to address racism, starting with our own community. To learn more about our response, see the column by our Interim General Manager on page 3.

For Mississippi Market, resilience has While we don’t know what challenges Resilience. not only been a hallmark of our the future will bring, Mississippi organization as we’ve faced the It’s defined as the Market is in a strong position challenges of the pandemic, it ability to recover to remain a resilient, vital has long been part of the fabric vocal part of our St. Paul from or adjust easily and of who we are as a co-op. In community for years to come. to, adversity or an ever-changing retail grocery We invite you to join us as we change. environment, we’ve faced many continue on that journey! challenges over the years that have We are currently accepting required us to flex and reinvent ourselves. applications for the co-op’s board of We’ve had to remain nimble and forwarddirectors, through Friday, August 14. With four thinking, which undoubtedly prepared us for the seats up for election this year, we encourage unprecedented challenges we’ve faced this year. both co-op and community members to apply. It was inspiring to watch as our co-op management and frontline staff quickly pivoted with the onset of the pandemic to continue to provide our community with safe access to healthful food. This included measures to ensure that the health and wellbeing of both staff and customers were prioritized, such as regular sanitizing of our stores and putting social distancing practices into place. We also saw our East 7th store set up online ordering and curbside pickup to extend our ability to meet customer needs.

Applications can be found on our website as well as in our stores at the Customer Service desk. It’s a great time to consider taking your commitment to the co-op to the next level. Your unique experience, voice, and perspective may be just what we need to help us build and maintain a strong, inclusive board as we help lead our co-op into the future. Will you join us?

KATIE has a B.A. in Communications and a Mini MBA in Marketing. She is currently a Vice President of Marketing in the healthcare industry, and has thirty years of combined marketing, product development, and communications experience in healthcare, education and publishing. She is grateful for the opportunity to help impact the success of the co-op in its mission to empower our diverse communities.

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co-op buzz

Additional details available at msmarket.coop

THANK YOU!

SHAPE THE FUTURE OF YOUR CO-OP

Thank you to everyone who has donated or made cloth face masks for co-op staff! This has been a huge help in ensuring our essential workers remain safe and healthy so they can continue providing you with access to healthful food. We’re overwhelmed with gratitude for the love and support you’ve shown. A special thank you to local partner Twin Cities Food Justice, who supplied us with maskcollection bins and coordinated the sewing and distribution of masks for our staff and community.

OPPORTUNITIES TO CONNECT WITH THE BOARD Upcoming Board Meetings

Learn more about how the coop is run by attending a virtual board meeting. All applicants for the board of directors are required to attend a board meeting prior to being elected. Sign up to attend our July meeting if you are interested! Tuesday, July 28, Aug. 25, Sept. 22 6:30–9:00 p.m. Email board@msmarket.coop to sign up and receive the Zoom meeting information.

We are currently accepting applications for the board of directors through Friday, Aug. 14. With four seats up for election this year, we encourage both co-op and community members to apply. Applications can be found online at msmarket.coop/board or in stores at the Customer Service desk. #coop4change

BOARD TESTIMONIALS

Virtual Coffee Chats Would you like to talk with one of our board members about what it is like to represent Mississippi Market? Sign up for a virtual coffee chat. Contact us at board@ msmarket.coop and we’ll get in touch to set something up.

Engage with Us on Social Media Check out our Facebook page or Instagram feed to learn more about the board from our current members. Interact with #coop4change and you’ll be entered to win a $50 Mississippi Market gift card.

“I have appreciated the opportunity to serve on the Mississippi Market Board of Directors because it has allowed me to contribute to an organization which stands for many of the values that I hold most important. I believe cooperative economies and local and organic food systems are pathways to a more just society and a healthier planet.” Lauren Siegel

“My deeply held values and commitment to local food systems, access to healthful food for all, and the cooperative principles inspired me to run for a seat on the Mississippi Market board. My experience on the board has strengthened my belief that the cooperative model is a powerful and effective tool for bringing about collective change through our shared values.” Kristen Lee THE MEDLEY | 5

HERBY COUSCOUS WITH CHICKEN AND SNAP PEAS

INGREDIENTS

½ lb. snap peas 4 bone-in, skin-on chicken thighs* salt and black pepper*, to taste 1 Tbsp. olive oil* 3 garlic cloves, thinly sliced 1

/3 cup apple cider vinegar

1 Tbsp. honey* ¼ tsp. red pepper flakes* 2 tsp. vegetable broth powder* 1 tsp. dried dill* 2 tsp. dried parsley* 1 cup whole wheat couscous* 2 green onions, thinly sliced *designates Co-op Basics or bulk item P R E PA R AT I O N

Preheat oven to 425° F. Remove and discard the stem and string from each snap pea, and diagonally slice each pod in half. Remove chicken thighs from package and season with salt and pepper.

In a large skillet, heat olive oil over medium heat. Add chicken, skin side down, and cook 8–10 minutes until skin is deep golden. Flip chicken and add garlic, vinegar, honey, and red pepper flakes. Bring to a boil, then transfer pan to oven and bake for 17 minutes uncovered. Add snap peas to pan and bake 5 minutes more, or until chicken is cooked to an internal temperature of 165° F.

Prepare couscous while chicken bakes. Bring 1½ cups water to a boil in a saucepan with a tight-fitting lid. Add broth powder, dried dill, dried parsley, salt and a pinch of pepper. Stir in couscous, bring back to a boil, and then remove from heat and let stand 10 minutes, tightly covered. Gently mix in green onion and fluff with a fork.

Divide couscous among four plates and top with chicken and snap pea mixture, spooning any extra pan sauce over the top. Enjoy!

SERVINGS

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This dish would work well with a variety of vegetables, such as green beans or sliced zucchini in place of peas. If using chicken breasts, flip breasts after 5–6 minutes on the stove and reduce bake time to 10–12 minutes. Growing your own herbs this season? Toss 1–2 Tbsp. of fresh, chopped herbs such as basil, parsley, mint, or thyme with the couscous when you add the green onions.

BUDGET COOKING TIPS FROM EAST SIDE TABLE

East Side Table is comprised of 13 community organizations, including the co-op, working together to make cooking at home easier for our East Saint Paul community. Through empowering individuals to improve food skills, awareness, and access to healthful foods, we can also improve the overall health and wellbeing of the East Side. CREATE A MEAL PLAN

EAT LESS MEAT

At the beginning of each week, make a list of the recipes you plan to cook. Consider what ingredients you already have on hand, and be mindful of foods that are in season or on sale. This will help you reduce food waste while also selecting more budget-friendly items.

By adding a couple of vegetarian meals to your meal plan, you can stretch your budget further. For a balanced meal, start with potatoes or bulk grains, and add foods high in protein such as beans, lentils, broccoli, spinach, or nuts.

MAKE LARGER BATCHES

Cook a few big batches of recipes that make great leftovers so that you’ll have healthful, affordable lunches and snacks available for several days. Try soups, stir-fries, pastas, or roasted vegetables for tasty options to serve again and again throughout the week.

The co-op’s Bulk section is a budget shopper’s dream! You are able to buy just the amount you need, without having to pay for packaging. The bulk spice section is a great way to save money on spices that you like or try a small amount of new-to-you spices. We also carry bulk cleaning supplies.

UTILIZE YOUR FREEZER

BE CONSCIOUS OF FOOD WASTE

Purchase frozen fruits or vegetables to add vitamins and fiber to your meals, stretch time in between trips to the store, and choose local when produce is not in season. Most frozen produce is flash-frozen soon after harvesting, when it is at its ripest and most nutritious.

Did you know the average Minnesotan throws away almost $100 worth of wasted food a month? Make every dollar spent worth it by buying just what you need, using up or freezing ingredients before they go bad, and repurposing leftovers.

Photo credit: Amanda Paa, Heartbeet Kitchen

ADAPT THIS RECIPE BASED ON WHAT IS IN YOUR PANTRY:

UTILIZE THE BULK SECTION

BUDGET COOKING: SPIC Y HONE Y- GARLIC TOFU BOWLS THURSDAY, JULY 30 | 5:00 P.M.–6:00 P.M. | FREE Learn more budget cooking tips and a new recipe in this virtual class with East Side Table. Additional details on page 12.

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CURBSIDE PICKUP NOW AVAILABLE

LET US DO THE SHOPPING FOR YOU! Shop online from a selection of our products available for curbside pickup at our East 7th store. Our co-op staff will carefully select and pack your order and bring it out to your car at your designated pickup time. Visit our website to place and schedule your order up to seven days in advance.

“Can I say that this is by far the easiest online grocery shopping experience I’ve had. Streamlined, logical, easy peasy. Thanks, y’all. I am beyond impressed.” - Blake

“We tried it and had a great experience!” - Libby

Curbside at the Co-op 8 | THE MEDLEY

“Super, super happy that you are doing this… It’s such a service to us immunocompromised folks… Thanks all so much for being there for your community during the pandemic.” - Teresa

Meet Shelby Leroy SELBY FRONT END LEAD

GET TO KNOW YOUR CO-OP FAMILY How long have you worked at the co-op, and what brought you here originally?

I have worked for Mississippi Market for a little over two years now. I originally came to the market for my love of the neighborhood and the fresh, local products.

How are your personal values reflected in your work at the co-op? My personal values are community, sustainability and friendship. At the co-op, I get to work and learn from members of our community and take pride in selling sustainable products that help our future, all while making new friendships with co-workers and shoppers alike.

What do you enjoy most about your current position?

What I love most about working in the front end is learning people’s stories. There are so many cool people that shop and work at the co-op, and I just love getting to interact with everyone. I love greeting guests when they enter the store, and I absolutely love sending you off with a warm smile as you leave.

What’s something members might not know about working in the front end?

Working up front is so much more than just scanning and bagging your groceries. We take all incoming calls, answering any questions you may have about the co-op. We also have a knack for numbers. Most of our produce has special numbers that we have to type in and weigh. With seasonal produce, those numbers can change weekly, so we try hard to be on our A-game.

What do you enjoy doing in your free time outside of work? In my free time I love canoeing with my boyfriend; rivers are our favorite! I also enjoy spending time with our families and our cat Pablo.

What are some of your favorite products found at the co-op?

Two of my favorite products currently at the co-op are the ACURE Unicorn Shimmer shampoo and conditioner, and the Uglies Salt and Vinegar chips. If you’ve ever come through my line with vinegar chips, I’m sure you’ve heard how much I love them!

WORK FOR THE FRIENDLIEST STORE IN TOWN! VIEW AND APPLY FOR CURRENT JOB OPENINGS AT MSMARKET.COOP/CAREERS THE MEDLEY | 9

PLANT-BASED LUNCH We’ve rounded up a few of our favorite vegan products and recipes to help you pack the perfect plant-based meal to enjoy outdoors!

MAIN DISH: BITCHIN’ VEGGIE WRAP

SIDE DISH: BALSAMIC PASTA SALAD

INGREDIENTS

1 whole wheat tortilla

½ cup balsamic vinegar

Bitchin’ Sauce

2 Tbsp. olive oil

1 cup microgreens

2 garlic cloves, minced

1–2 radishes, sliced

½ tsp. salt

½ cucumber, sliced

¼ tsp. black pepper

1 avocado, sliced

8 oz. pasta, cooked according to package instructions

Spread Bitchin’ Sauce on tortilla, top with veggies, roll up and enjoy!

1/2 cup fresh basil leaves, chopped 1 cucumber, diced 1 red bell pepper, diced 1 cup broccoli, chopped 2 cups cherry tomatoes, sliced in half 1 cup black olives, sliced P R E PA R AT I O N

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Place the vinegar, oil, garlic, salt and pepper in a jar with a tight-fitting lid. Shake to combine. Set aside.

Add the pasta and remaining ingredients to a large bowl. Add dressing to the bowl and stir to combine.

Serve immediately or cover and refrigerate for up to one day.

SNACK: HIPPEAS

DRINK: FORAGE KOMBUCHA

A puffed chickpea snackâ€“delicious, vegan and gluten free.

This local, canned kombucha is low in acidity, making it a light and refreshing treat.

DESSERT: FRUIT SALAD WITH LEMON-MAPLE DRESSING INGREDIENTS

1 cup blueberries 1 cup strawberries, sliced 1 cup grapes, sliced 1 cup cantaloupe, cubed 1 cup blackberries 1 small pineapple, peeled, cored and cubed 2 peaches, sliced juice from 1/2 lemon + zest 2 Tbsp. maple syrup P R E PA R AT I O N

Add the fruit to a large bowl. Set aside.

In a small bowl, stir together the maple syrup, lemon juice, and zest. Pour over the fruit, tossing gently to combine.

Serve immediately, or store in the refrigerator up to one day.

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co-op classes

SUMMER

Take a Virtual Class with the Co-op With the health and safety of our staff and community as our first priority, we’ve moved our classes and events online. All virtual classes are free to attend and open to everyone, but registration is required. For more information and to register, please visit: msmarket.coop/event. Easy Peasy Plant-Based Cooking: Pantry Vegetables

Yoga with Emily Rose Wednesday, July 22 | 7:00–8:00 p.m.

Wednesday, July 8 | 6:00–7:30 p.m.

Free Free

Minimize your trips to the grocery store by cooking vegetables with a longer shelf life, such as potatoes, carrots, beets, onions, and garlic. Chef AmyLeo will demonstrate three plant-based, gluten-free recipes to maximize flavors and minimize kitchen time. Recipes include Hasselback Potatoes with Chipotle Roasted Red Pepper Sauce, Cashew Carrot Pâte and Dijon Beet Salad.

PRESENTED BY

Join yoga instructor Emily Rose for a relaxing evening of Yin Yasa yoga from the comfort of your home! Accessible to all experience levels and body types. Instructor: Emily Rose, Mesic Movement

Food Preservation: Tomatoes Saturday, July 25 | 1:00–3:00 p.m. Free

Instructor: AmyLeo Barankovich, Vegan Affairs

Kids’ Cooking: Homemade Tortillas and Salsa Tuesday, July 14 | 4:00–5:00 p.m. Free

Join Midwest Food Connection to celebrate the summer harvest by making homemade corn tortillas and salsa. We will walk through how to make homemade corn tortillas step-by-step and create a fresh salsa you can enjoy as soon as you make it! Instructor: River Ostrow, Midwest Food Connection

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Budget Cooking: Spicy Honey-Garlic Tofu Bowls

In this class, learn how to cook with and preserve tomatoes through water-bath canning, oven drying, and powder making. We’ll cover the basics of preserving tomatoes and review several recipes that use the preserved tomatoes. Instructor: Katyna Johnson

Thursday, July 30 5:00–6:00 p.m. Free

This class features a recipe that can feed four people for less than $15 and can be adapted based on what is in your pantry. Saba from East Side Table will lead the cooking demo, and Katie from Mississippi Market will discuss the best ways to save money, as well as tips for shopping at the co-op during COVID-19. Instructors: Saba Andualem, East Side Table & Katie Marty, Mississippi Market

VIRTUAL EVENTS WITH LOCAL PARTNERS Self-Care at Home with Pranarom and The Coven

Summer Mocktails with Tongue in Cheek

Wednesday, August 5 | 4:00–5:00 p.m.

Thursday, August 13 | 6:00–7:00 p.m.

$10/$7 for The Coven or co-op members

Free

Aromatherapy is one of the best and fastest sources of immediate relief from acute stress and anxiety. Learn how you can incorporate aromatherapy and Pranarom’s organic essential oils in your daily routine, from bathing to on-the-go applications. Prior to the event, you’ll receive a Pranarom sample pack and have a chance to explore these products hands-on from your home.

Join Ryan from local East Side restaurant Tongue in Cheek to learn how to make your own refreshing summer mocktails! Ryan will demonstrate how to use fresh citrus, local herbs, and seasonal fruit to make 3-4 mocktails. You’ll also learn classic techniques of muddling, infusing, shaking, stirring, and suggestions for optional alcoholic additions.

THE MEDLEY | 13

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!

Above: A core group of volunteers build food bags to support children and families living with increased food insecurity during the COVID-19 pandemic. Insert: The Sheridan Story’s weekend food bags ready for distribution.

AU GU ST R ECIPIENT

THE SHERIDAN STORY

The Sheridan Story fights child hunger by focusing on food gaps—the times when children aren’t in school to access meal programs. They serve over 10,000 children across 300 schools in the Twin Cities, including 24 schools in Saint Paul. August Positive Change donations will directly support the Weekend Meal Program and provide food for at least 50 children for an entire year. The Weekend Food Program consists of providing children with a five-pound bag of wholesome food each Friday, giving them access to a variety of fruits, vegetables, proteins, grains, and entrees. The Sheridan Story has seen the need for healthful meals for children to increase by 400 percent during the time of COVID-19. Pre-COVID-19, they provided 25,000 meals a week; they are now providing over 100,000 meals a week.

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S EP TEM B ER R ECIPIENT

COMUNIDADES LATINAS UNIDAS EN SERVICIO (CLUES)

CLUES advances the capacity of Latino individuals and families to be healthy, prosperous, and engaged in their communities. CLUES is a multifaceted, onestop hub located just three blocks from our East 7th store and serves over 12,000 people annually. September Positive Change funds will support La Canasta Familiar (The Family Pantry), a pop-up food shelf that serves almost 300 households each Monday. The Canasta Familiar provides fresh produce, meat, dairy, and bread along with culturally specific foods. During Hispanic Heritage Month, help CLUES fill the pantry and keep our community fed. CLUES has responded to the COVID-19 crisis to help the disproportionately impacted Latino community. They launched an emergency assistance fund, initiated a COVID-19 crisis line, and have seen a 40 percent increase in food needed at La Canasta Familiar.

From Top to Bottom: • Canasta Familiar offers the opportunity for Spanish-speaking volunteers to engage directly with participants and serve their community. • Volunteers are essential for successful operation of CLUES Canasta Familiar! In 2019, CLUES served over 3,000 families and wouldn’t be able to do so without their volunteers. • Cesar Orjuela, Community Health Supervisor, welcomes all Canasta Familiar participants and helps support registration on Monday evenings. • Drew Beck (right) is a high school student who has been committed to serving at the Canasta since its inception and kick-off. He chooses to dedicate his Monday evenings to serving the community and taking the opportunity to utilize and practice his Spanish. THE MEDLEY | 15

SALSAS 4-6

SALSA DE AMERICA Recipe from staff member, America Jimenez INGREDIENTS

10 ripe tomatoes

P R E PA R AT I O N

Preheat the oven to 350° F. Place the tomatoes, peppers, and jalapeños whole on a sheet pan and roast for 30 minutes. Remove from oven and peel off skins when cool. Add to a blender and blend on high until well mixed.

While the tomatoes and peppers are roasting, prepare the onion, avocados, and cilantro.

In a large skillet, heat olive oil over medium heat. Add onions and a pinch of salt and pepper to taste. Sauté for 4–5 minutes.

Mix tomato mixture, sauteed onions, avocados, and cilantro in a large bowl, adding more salt and pepper if needed. Serve immediately or refrigerate. Leave out the avocado if you plan to keep for more than three days.

1 red pepper 1 green pepper 1 serrano pepper 2 jalapeños 1 medium onion, diced 2 ripe avocados, diced 1 bunch of cilantro, finely chopped

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

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2 Tbsp. olive oil Salt and pepper, to taste

SERVINGS

MANGO SALSA INGREDIENTS

1 1/2 cups mango, pitted and diced

4 SERVINGS

PICO DE GALLO INGREDIENTS

5 Roma tomatoes, diced

1/4 cup green pepper, diced

½ cup red onion, diced

1/4 cup red onion, minced

½ cup fresh cilantro, chopped and loosely packed

1 Tbsp. jalapeño pepper, diced 1/4 tsp. ground cumin 2 Tbsp. fresh cilantro, minced 1 lime, juiced 1 pinch salt and black pepper, to taste P R E PA R AT I O N

Salsa may be prepared up to a day in advance to allow flavors to combine.

SERVINGS

1 jalapeño pepper, minced and seeded (leave the seeds for more heat!) 1 lime, zested and juiced 1 clove garlic, minced Sea salt, to taste P R E PA R AT I O N

Add all ingredients to a large bowl and toss until combined.

Serve immediately. Can be stored fresh in a sealed container for 1–2 days.

Photo credit: Amanda Paa, Heartbeet Kitchen

Toss mango, green pepper, red onion, jalapeño, cumin and cilantro in a mixing bowl with lime juice. Season with salt and pepper to taste.

FOOD PRESERVATION: TOMATOES SATURDAY, JULY 25 1:00–3:00 P.M. | FREE Learn how to can and preserve tomatoes for future cooking use. Additional details on page 12.

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COMMUNIT Y PARTNER PROFILE:

Tongue in Cheek Our Community Partners are small, independent local businesses that have been hit especially hard by the effects of COVID-19. Join us in solidarity and show your love for our community by continuing to eat, drink, and shop locally.

LEARN MORE ABOUT COZY EAST SIDE RESTAURANT TONGUE IN CHEEK IN THIS Q&A WITH RYAN HUSEBY, GENERAL MANAGER AND CO-OWNER. Who started Tongue in Cheek, and when did you open its doors?

Tongue in Cheek was started by us—Ashleigh Newman, Leonard Anderson, and Ryan Huseby in June of 2014. We were able to open this restaurant without outside investors, finding what financing we could, and doing most of the renovation, decorating, and setup work ourselves (and with the help of family and friends!). The three of us still own 100 percent of the business, and we work in the restaurant full-time. It’s important to us to connect with our community and guests on a personal level.

What makes Tongue in Cheek unique?

We are dedicated to serving only humanely raised animal products and sustainably grown produce. Chef Leonard’s creations are an eclectic blend of cuisines and focus on contrast of flavor and texture. We serve fine-dining-quality food and drink in a casual setting, taking the pretension out of fine dining.

What is the most popular item on your menu?

Braised Pork Belly. It is featured in numerous dishes on our menu—the East Fried Pride teaser; Pork Belly steam buns; the Classic Ramen; and Here’s Johnny, a braised pork belly eggs benedict on the brunch menu. The pork belly is also the only current menu item that has been on our menu in numerous forms since we opened.

In addition to "placebos" (mocktails) made to order, you have a range of cocktails available. What do you recommend?

Our cocktails reflect the creativity of our food—complex flavors served in an approachable manner. Our most popular cocktail is the Ron Swanson - our version of an old fashioned. Our most unique cocktail is the Curious Case - gin, sake, lemon, ginger, jalapeño, and cilantro. It’s herbaceous, earthy, tart and a tad spicy.

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Where does your recipe inspiration and style come from? Chef Leonard draws inspiration from a wide variety of cuisines and techniques—Asian, Italian, Spanish, and North African to name a few.

All of your animal products are humanely and sustainably sourced. Where do you source your ingredients from?

We source our ingredients from a variety of local distributors and a few local farms. Individual farms can’t always keep up with our needs, so much of what we get are from cooperatives of farms, who adhere to humane and sustainable practices.

How can co-op members support Tongue in Cheek right now?

Even as we reopen dine-in service in a limited capacity over the course of the summer, we will continue to offer curbside takeout for our guests. Gift cards are also a wonderful way to support us. And also, keep supporting other local neighborhood businesses. Our continued success depends upon the success of the community as a whole!

M A K E YO U R O W N M O C K TA I L

STRAWBERRY BASIL SANGRIA 6

SERVINGS

INGREDIENTS

3 cups cranberry juice 2 oranges, 1 juiced and 1 sliced 1 12 oz. can seltzer 1 apple, cored and sliced 1/2 cup sliced strawberries 1/4 cup packed basil leaves Ice

P R E PA R AT I O N

In a large pitcher, combine cranberry juice, orange juice, and seltzer.

Add orange and apple slices, strawberries, and basil. Stir stir to combine.

Pour over ice to serve.

If making into a cocktail, add 2 cups (or more to taste) of your choice of wine during step 1. Courtesy of Tongue in Cheek

SUMMER MOCK TAILS WITH TONGUE IN CHEEK THURSDAY, AUGUST 13 | 6:00â€“ 7:00 P.M. | FREE Join Tongue in Cheek on Zoom to learn how to make your own mocktails at home! Additional details on page 13.

CALL FOR NEW COMMUNITY BUSINESS PARTNERS Apply at msmarket.coop/community-partner-program

As small local businesses adjust to new ways of operating, the co-op is here to support them. The community partner program is designed to support local businesses by connecting our members and partners through spotlight events and promotions. If you are a local, independent business owner or know a business that might be interested in joining the program, please let us know. Due to COVID-19, we have extended the timeline for local businesses to apply to the program; applications are now due by August 1, 2020. THE MEDLEY | 19

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 am–9:30 pm

8:00 am–9:00 pm

651-690-0507

651-310-9499

651-495-5602