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FALL 2019

RESERVE YOUR TICKETS

WEDNESDAY, OCT. 23 | 5:30â€“8:30 P.M. MIDPOINTE EVENT CENTER Official notice and details page 21

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

COMMUNITY & EVENT COORDINATOR Katie Marty

OCT 15

2019

APP

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.

DA Y

Digital copies can be seen online at msmarket.coop/medley.

FALL 2019

R NE

ER • OW B M

CIATION

PROOFREADER Natalie Brewster 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: Seared Polenta with Oyster Mushrooms, Photo credit: Amanda Paa, Heartbeet Kitchen.

MEMBER-OWNER APPRECIATION DAY: BULK SALE

TUESDAY, OCT. 15 | ALL DAY | ALL STORES

MEMBERS SAVE 20% Save on all bulk items, including spices, herbs, tea, coffee, cleaners, soaps, and lotions. Discount does not apply to select items (i.e. eggs, bulk produce items, bulk kombucha, cutyour-own soaps, and special orders). No further discounts.

co-op buzz

Additional details available at msmarket.coop/blog

ANNOUNCEMENTS

H O L I D AY H O U R S

Patronage Dividend Update

Almost every retail sector continues to experience fierce competition and disruptive forces, and grocery is no different. This impacts our results. We ended fiscal year 2019 on June 30th with sales essentially even from the prior year. We continued to manage our expenses to match sales but did not achieve bottom line profitability. Without profits to distribute, you will not be recieveing a patronage dividend this year.

Year-End LIME Renewal

A friendly reminder to all LIME memberowners: Please renew your eligibility in the program between December 1, 2019 and January 12, 2020 to ensure uninterrupted discounts. To renew your eligibility, please bring a photo ID along with your income-based financial assistance program card or letter to the co-op. For questions, ask your cashier what documentation is needed to complete your process.

Coming Soon: Selby Store Remodel

THANKSGIVING Thursday, Nov. 28 | Open holiday hours 7:30 a.m. to 2:30 p.m. CHRISTMAS EVE Tuesday, Dec. 24 | Open holiday hours 7:30 a.m. to 5:00 p.m. CHRISTMAS DAY Wednesday, Dec. 25 | Closed NEW YEAR’S EVE Tuesday, Dec. 31 | Open holiday hours 7:30 a.m. to 7:00 p.m. NEW YEAR’S DAY Wednesday, Jan. 1 | Open holiday hours 11:00 a.m. to 7:00 p.m.

Early next year, we will embark on a major remodel of our Selby store. This will provide additional room for our fresh departments; enhance the overall customer experience; and allow us to install new display cases, coolers, and lighting that are more energy efficient. A 1,200 square foot expansion will be added to the store, and the sales floor will be rearranged to accommodate these goals. We aim to minimize interruptions and maintain regular store hours while undergoing this remodel. Once work begins, we’ll regularly provide updates online and in-store. FA L L P O P- U P S A L E S No special orders, no rain checks, while supplies last.

DR. HAUSCHKA POP-UP SEPT. 26-27 | ALL DAY ALL STORES

Save 25% on all Dr. Hauschka skin care & make up products Sign up to receive a free mini-facial or cosmetic consultation

EVANHEALY POP-UP

CBD POP-UP

OCT. 12-13 | ALL DAY ALL STORES

NOV. 2-3 | ALL DAY ALL STORES

Save 25% on all evanhealy skin care products

Save 30% on all CBD brands and products

Come speak to CBD experts with any questions you have

S AV E T H E D AT E

ANNUAL MEMBER DRIVE OCT. 1-15 | ALL DAY | ALL STORES

Refer a friend, receive a $5 coupon Refer a friend or family member to join and receive a $5.00 co-op coupon as a token of our appreciation. To receive your coupon, please make sure your referral has your name and member number when they join.

THE MEDLEY | 3

Cooperation Among Co-ops JUST COFFEE CO - OP (MADISON , WI) Just Coffee is a small worker-owned coffee roaster comprised of 30 members. Their members are dedicated to creating and expanding a model of trade based on transparency, human dignity, and environmental sustainability.

DIVINE CHO COL ATE (LONDON , UK) Divine is the only chocolate company in the world that is 100% Fairtrade. It is coowned by over 85,000 farmer members of Kuapa Kokoo, a cooperative in Ghana that supplies Divine with fair trade cocoa for each bar. As partial owners, the cocoa farmers receive a share of business profits and a stronger voice in the global cocoa industry. Two seats on Divineâ€™s board of directors are reserved for Kuapa Kokoo representatives.

ORG ANIC VALLE Y (LAFARGE , WI) Started in 1988 by seven farmers, Organic Valley is now a producer cooperative comprised of 2,000 small family farms and 900 employees. Together, they pool their resources to bring organic dairy products to your table. Their farmers share the costs of getting products to market and any profits when the company does well.

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WISCONSIN GROWERS CO - OP (WESTERN WI) Wisconsin Growers Cooperative was founded in 2006 by 20 local Amish families to maintain ownership of their farmland and collectively market their fresh produce. Comprised of approximately 25 small family farms in western Wisconsin, the co-opâ€™s members are dedicated to organic farming methods and practices without any use of fossil fuels.

October is National Co-op Month, a time to reflect on the values and principles that make community-owned co-ops unique. This is a great opportunity to highlight some of the wonderful cooperative partners whose products you’ll find on our shelves. Not only do these businesses make delicious food and drinks, they do so democratically while contributing to thriving cooperative economies and providing just working conditions. By retaining social and economic capital respective to their local communities, these co-ops are successful examples of what’s possible when people come together to change the way business is done.

MAPLE VALLE Y COOPERATIVE (CASHTON , WI) In 2007, Maple Valley Co-op was created with five classes of membership: producers, customers, investors, vendors, and employees. Maple Valley Cooperative was designed to represent all stakeholders while bringing you a socially responsible commodity (100% pure organic maple syrup) that supports family farmers, fair wages, transparency, accountability, and sustainable business practices.

FRONTIER CO - OP (NORWAY, IA) Frontier began over 40 years ago as a small member-owned cooperative that sold herbs and spices to local food co-ops. Today, they’re owned by the stores and other organizations that buy and sell their products. Aura Cacia (essential oils, bath and body care products) is part of member-owned Frontier Co-op and shares in their values of nourishing people and planet, promoting sustainable sourcing initiatives, and supporting growers’ communities.

EQUAL EXCHANGE (WEST BRIDGEWATER , MA) Equal Exchange is one of the largest democratic worker co-ops in the U.S. They have over 120 worker-owners, each with an equal stake – and an equal vote – in the business. Top level managers and entry-level employees own an identical share and receive an equal amount of profits. Equal Exchange partners with over 40 small farmer organizations in North America, Latin America, Africa, and Asia to source fair trade coffee, tea, chocolate, and more. THE MEDLEY | 5

SALAD INGREDIENTS

¾ cup dried wild rice 1 15 oz. can black beans, drained and rinsed 8 cups mixed salad greens 1 cup canned hominy (pasdayapi) 1 cup zucchini or summer squash, chopped 1 cup cucumber, chopped 1 cup turnips, peeled and chopped 1 cup cherry tomatoes or ground cherries, halved ¼ cup green onions, sliced

FOUR SISTERS PASDAYAPI SALAD Vegan

¼ cup fresh cilantro leaves, chopped Roasted sunflower seeds, for garnish

8 SERVINGS

DRESSING INGREDIENTS

½ cup sunflower oil 1 clove garlic, minced ¼ cup lime juice, freshly squeezed 2 Tbsp. maple syrup 1 tsp. ground cumin ½ tsp. salt

Place wild rice in a meshed collander, and gently rinse a few times with cold water until the water runs clear.

I n a pot, bring wild rice and 1 ½ cups of water to a boil. Simmer for 20-25 minutes until tender. Remove from heat and cover with a lid; let sit for 5 minutes and fluff the wild rice with a fork. Set aside to cool.

Meanwhile, mix remaining salad ingredients in a large bowl, and stir in the cooled wild rice.

T o make the dressing, whisk sunflower oil, minced garlic, lime juice, maple syrup, cumin, and salt in a small bowl.

Stir half of the dressing into the salad mixture and gently toss to coat.

6. S poon salad mixture onto mixed greens; drizzle with remaining dressing and top with sunflower seeds.

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Photo credit: Amanda Paa, Heartbeet Kitchen.

INSTRUCTIONS

Developed by youth leaders from Dream of Wild Health, November’s Positive Change recipient. This recipe, and others, can be found in their 2018 Youth Leader Cookbook, which highlights healthy, indigenous foods and fresh produce grown on their farm in Hugo, MN. Copies can be purchased at: dreamofwildhealth.org.

OCTOBER Register at msmarket.coop/event

Yoga with Emily Rose — East 7th store

Spin Your Own Natural Yarn — West 7th store

Thursday, Oct. 10 • 7:00–8:00 p.m.

Sunday, Oct. 20 • 12:00–4:30 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.

Join Jan for a leisurely afternoon of spinning wool. You’ll receive a lovely, well-balanced, maple wood spindle of your own, along with plenty of ready-to-spin pencil roving and washed fleece for your ongoing spinning adventures. Extensive handout provided.

INSTRUCTOR: Emily Rose, Mesic Movement

INSTRUCTOR: Jan Grover

Brew Your Own Kombucha — West 7th store Saturday, Oct. 12 • 1:00–2:30 p.m.

$40/$38 members

Ayurveda for Winter — East 7th store

$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

Thursday, Oct. 24 • 6:00–7:30 p.m. $20/$15 members

Join Vanashree for a recipe demonstration of a few quick, hands-on Ayurvedic recipes and learn easy ways to adapt these meals. The class will include instruction on Ayurvedic cooking for your constitution, chopping veggies using energy lines, and recipe handouts. INSTRUCTOR: Vanashree Belgamwar

Japanese Cooking: Mizutaki — West 7th store

Chicken Curry: Nepalese Style — West 7th store

Saturday, Oct. 26 • 1:00–3:00 p.m. $40/$35 members

Thursday, Oct. 17 • 6:00−8:00 p.m. $36/$33 members

Do you love that delicious chicken curry from your favorite restaurant and wonder how you can make it at home? Join us to master cooking chicken spiced to your taste and transfer the knowledge to vegetables. Learn about the spices used from the Himalayas, their health benefits, and ways to add your own twists. Enjoy your creation with rice at the end of class. INSTRUCTOR: Ishwari Rajak

Mizutaki, a type of Japanese hot pot, is a fun, tasty winter dish to keep you warm. Learn how to prepare this traditional dish with plenty of vegetables and some meat, and then enjoy eating the meal with the whole class! INSTRUCTOR: Kimiko Molasky

Herbal Salves, Oils & Lotions — East 7th store Sunday, Oct. 27 • 1:00–3:00 p.m. $28/$25 members

In this workshop, participants will learn the basics of making and using herb-infused oils. We will use the oils to make a simple skinhealing salve and body lotion that can be used as sunscreen. Participants will get to take samples home with them.

Budget Cooking at the Co-op: One-Pot Dijon Roasted Chicken — East 7th store

INSTRUCTOR: Monarda Thrasher

Saturday, Oct. 19 • 10:00 a.m.–12:00 p.m.

Tuesday, Oct. 29 • 6:00–8:00 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

Learn to shop 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. INSTRUCTORS: Natalie Brewster, Mississippi Market and Terese Hill, East Side Table

Zero Waste & Low-Impact Living — West 7th store $10/$7 members

In this interactive workshop, we’ll explore low-impact living, the zero waste movement, and why we need connections with each other and ourselves more than ever. Whether you’re brand new to the concept of sustainability or zero waste, or you have been actively engaged in the process, we’ll explore challenges and opportunities of living in harmony with the Earth and each other. INSTRUCTOR: Kristina Mattson, Zero Waste Saint Paul

THE MEDLEY | 7

HONORING INDIGENOUS FOOD & CULTURE MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

Special thanks to American Indian Family Center & Dream of Wild Health for their contributions to this article.

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Dream of Wild Health Farm (Hugo, MN)

In the U.S., November is often associated with Thanksgiving, a time to gather with friends and family around the communal dinner table while showing gratitude. But November is also a month dedicated to honoring Native Americans. Native American Heritage Month has been nationally recognized since November of 1990, when it was declared a commemorative month by federal proclamation. It’s no coincidence that these celebrations fall within the same month. The Thanksgiving story you were taught in elementary school most likely included the single-story narrative of peaceful “pilgrims and Indians” sharing a bountiful harvest feast in 1621. While seemingly innocent, this depiction glosses over the violence and cultural assimilation that many indigenous communities faced in the centuries that followed. As part of the co-op’s on-going efforts to foster a more diverse, inclusive, and equitable environment for all who shop, work, and conduct business here, we believe it is important to recognize this legacy of systemic oppression indigenous communities in the U.S. have endured. We are also mindful that the land we occupy in the Twin Cities is the ancestral homeland of the Dakota and Ojibwe people. This fall, we encourage you to honor indigenous food and culture during your celebrations. In Native American culture, fall is traditionally a ceremonial time when communal harvest feasts are held. During a harvest feast, flavorful dishes are featured using local foods such as squash, corn, beans, root vegetables, wild rice, currants, cranberries, blueberries, wild game, and smoked fish. These foods are specific to the Dakota and Ojibwe, while other tribes celebrate with foods grown locally and foraged near their homes. As you gather with friends and family, take a moment to show gratitude and reverence for the food on your table, the hands that made it, and the land that produced it. Reflect on all the resources, time, and energy that went into creating it. Acknowledge and respect how plants, animals, and Mother Earth contributed to your harvest feast. In doing so, we can all pay tribute to the power that food has to unite us.

For meal ideas highlighting indigenous ingredients and cuisine, check out Dream of Wild Health’s Youth Leader Cookbook (see page 6) and local chef Sean Sherman’s cookbook The Sioux Chef’s Indigenous Kitchen (available for purchase at the co-op). Learn more about indigenous culture and cuisine this October during two meals rooted in honoring community. These events are free and open to the public. Everyone is welcome!

ANNUAL FALL FEAST

Hosted by American Indian Family Center FRIDAY, OCT. 4 | 5:00-8:00 P.M. Indian Mounds Park 10 Mounds Blvd, Saint Paul Additional details at facebook.com/AIFCSaintPaul

THIRD ANNUAL INDIGENOUS FOOD TASTING Hosted by Dream of Wild Health & Indigenous Food Network MONDAY, OCT. 14 (INDIGENOUS PEOPLE’S DAY) 5:00-7:00 P.M. Minneapolis American Indian Center 1530 E Franklin Ave, Minneapolis Meal prepared by local indigenous chefs, including The Sioux Chef team, Wild Bearies Catering, Native Food Perspectives, and more to be announced.

Additional details at dreamofwildhealth.org

THE MEDLEY | 9

WIS CONSIN FARMER

A Trip to Harmony Valley Farm PRESENTED BY AMANDA PA A , HEARTBEET KITCHEN

Side winding back and forth down country roads, nestled deep within the hills of the Driftless Valley, youâ€™ll find fertile fields and the hands who tend them. Harmony Valley Farm in Viroqua, Wisc. is a place where you feel and see the beauty of passionate stewards and Mother Nature respecting each other. Founder Richard de Wilde began his venture into organic farming in 1973 on the fringes of Eagan, Minn. at a time when the University and Extension Services told him it couldnâ€™t be done. In 1984, he proved them wrong with the birth of Harmony Valley Farm, where over 150 types of certified organic vegetables are now grown. Richard has spent years experimenting, researching, and perfecting the best varieties, resulting in their exceptional flavor, color, and nutritional value. The adventure of eating seasonally is special and something Harmony Valley feels passionate about. Richard has personally witnessed its positive impact on children, families, and long-time CSA members. Richard co-owns Harmony Valley with Andrea Yoder and Rafael Morales Peralta. The most inspiring aspect of their work is an embrace of regenerative farming. Priority is given to improving

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Photo credit: Amanda Paa, Heartbeet Kitchen.

the environment, placing great value on soil fertility and plant nutrition. They choose to stay within their means and what the land has willingly given, keeping their integrity and foundation solid. All the while, theyâ€™ve navigated erratic weather, environmental changes, and economic fluctuations that have become constant variables. Beyond fruits and vegetables, Harmony Valley plants and maintains year-round habitat for birds, bats, and numerous beneficial insects, which become allies in natural pest control. The farm also takes care of the streams that flow through and around it, keeping water clean and healthy for native aquatic life. Wildflowers are strewn throughout the farm, which help attract beneficial pollinators. While walking through the fields with Richard, he pointed out their use of cover crops, compost, and minerals to promote healthy, balanced soil while capturing carbon from the atmosphere.

Owners Rafael, Richard, and Andrea

The passionate crew members who oversee Harmony Valley are much more than just farmers. They are creative, progressive stewards of the land. They work hard from the time the sun beams over the southern Wisconsin hills until it sets with the crickets singing their goodnight song. Because of their hands, heart, and hard work, weâ€™re able to eat the most healthful, nourishing plants at our kitchen tables.

THE MEDLEY | 11

INGREDIENTS

1 sweet onion, sliced 1 tube polenta, sliced into 1-inch rounds 2 Tbsp. olive oil, divided Âź cup vegetable stock 1 lb. oyster mushrooms, torn into large pieces 3 cloves garlic, minced 1 bunch fresh parsley, chopped Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS

Heat 1 Tbsp. olive oil over medium heat. Add sliced onions and stir. Season with a pinch of sea salt. Reduce heat to medium-low and continue cooking, stirring every few minutes until golden brown, for about 30 minutes. nce caramelized, add vegetable O stock to deglaze the pan. Add mushrooms and garlic; season to taste with sea salt and pepper. Cook until mushrooms are browned and tender, about 6 minutes. Simmer on low for 5 minutes, stirring often.

Sear polenta rounds in 1 Tbsp. olive oil and season each side with freshly cracked pepper. Cook polenta until golden brown on both sides, about 5 minutes per side.

T op polenta with mushroom mixture and fresh parsley. Serve warm.

Vegan

4 SERVINGS

Photo credit: Amanda Paa, Heartbeet Kitchen.

SEARED POLENTA WITH OYSTER MUSHROOMS

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NOVEMBER Register at msmarket.coop/event

Brew Your Own Kombucha — East 7th store

Instant Pot Appetizers — West 7th store

Saturday, Nov. 9 • 1:00–2:30 p.m. $35/$30 members

Yoga with Emily Rose — West 7th store Wednesday, Nov. 13 • 7:00–8:00 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.

Tuesday, Nov. 19 • 6:00−7:30 p.m. $30/$25 members

In this introductory class, the goal is to get you comfortable with your electronic pressure cooker. We'll be making and eating appetizers like deviled eggs, rosemary ‘roasted’ potatoes with sauce, and cocktail meatballs. We’ll talk about pressure cooker terminology and share ideas for how you can best utilize your Instant Pot in your household meal planning. INSTRUCTOR: Kirsten Madaus

Budget Cooking at the Co-op: Crispy Spiced Chickpea & Roasted Carrot Bowl — West 7th store

INSTRUCTOR: Emily Rose, Mesic Movement

Thursday, Nov. 21 • 5:30−7:30 p.m.

Ugandan Vegan Cooking — East 7th store

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

Thursday, Nov. 14 • 6:00−8:00 p.m. $30/$25 members

Learn how to cook vegan East African food from scratch! You’ll learn a bit about the culture of Uganda while cooking and tasting Chapatti (flatbread), groundnut sauce, Kabalagala (Ugandan pancakes), cassava, and a mushroom soup. INSTRUCTOR: Henry Kisitu

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

AT THE CO-OP

Easy Peasy Plant-Based: Creamy Soups — East 7th store Saturday, Nov. 16 • 11:00 a.m.−1:00 p.m. $18/$15 members

Ever wonder how to make a creamy soup without all that dairy? Wonder no more! Using nuts, potatoes, and non-dairy milks you can whip up a soup so creamy you’ll wonder where all the cream is. On the Menu: Luscious Split Pea Soup, Cream of Veggie Soup, and Cream of Cremini Cashew Soup. INSTRUCTOR: Amy Leo Barankovitch, Animal Rights Coalition

Make Your Own Marmalade — West 7th store Sunday, Nov. 17 • 2:00−5:00 p.m. $35/$33 members

Japanese Cooking: Sukiyaki — East 7th store Saturday, Nov. 23 • 1:00−3:00 p.m. $40/$35 members

In this class, you’ll learn how to prepare the famous Sukiyaki hot pot dish. Thinly sliced beef and vegetables are cooked together and then seasoned with sugar, soy sauce, and sake. INSTRUCTOR: Kimiko Molasky

Making Winter Medicine — East 7th store Sunday, Nov. 24 • 1:00−4:00 p.m. $45/$40 members

Homemade marmalades are delicious in taste and texture. In one simple lesson, you’ll learn to make beautiful marmalades for giving as gifts or savoring at home. You’ll leave class with two ¼ pint jars of marmalade from ingredients you’ve selected and combined yourself. Jars and an extensive handout provided.

In this workshop, participants will learn the basics about making syrups, infused vinegars, and tea blends. Participants will make and take home Elderberry Syrup, Fire Cider, and Winter Wellness Tea. Please bring three ½ pint jars.

INSTRUCTOR: Jan Grover

INSTRUCTOR: Monarda Thrasher

THE MEDLEY | 13

Ferndale Market CANNON FALLS, MINN.

MINNE SOTA PRODUCER S

AVAILABLE FRESH AND FROZEN

$1.99/lb. – or –

Schultz Organic Farm OWATONNA, MINN. Organic turkeys

AVAILABLE FROZEN ONLY

$3.49/lb.

CHOOSE LOCAL THIS HOLIDAY SEASON The year-end holiday season is a perfect opportunity to choose local. Wow your guests with flavorful, nutritious, local proteins like Thousand Hills 100% grass-fed beef that’s rich in Omega3s (Cannon Falls, Minn.); delicious antibiotic-free, humanely-raised pork from Pastures A Plenty (Kerkhoven, Minn.); free-range, all-natural turkey from Ferndale Market (Cannon Falls, Minn); or free-roaming, air-chilled chicken from Kadejan (Glenwood, Minn.).

Preorder your Local Turkey

Skip the hassle by preordering your local Thanksgiving turkey from Ferndale Market or Schultz Organic Farm. Both are raised humanely without any antibiotics and given plenty of space to roam, eat, and live. This means healthier, happier poultry and a more flavorful-tasting turkey for your holiday table. Turkey preorders may be placed Wednesday, Oct. 23 through Thursday, Nov. 21.

Place your turkey preorder in one of three ways: 1. At our Annual Member-Owner Meeting & Celebration on Oct. 23 (see page 21); 2. In-store at any of our Meat counters; or 3. Online at msmarket.coop/turkey-preorder. RECEIVE A $5 CO-OP COUPON WITH ANY TURKEY PREORDER! Coupons will be available in our Meat department when you pick up your turkey. Turkey preorders will be available for pickup Saturday, Nov. 23 through Wednesday, Nov. 27. Payment is due in full at time of pickup.

Holiday Meals Made Easy Place your Holiday Catering Order Make holiday meal prep easy with made-to-order appetizers, sides, prepared meals, and pies from our Deli. Vegan, vegetarian, and gluten-free options are available. Catering orders must be placed at least two days in advance; please call ahead to place your order. View holiday catering menu options in our Deli or online at msmarket.coop/menus. 14 | THE MEDLEY

Meet Dominique Tomlinson EAST 7TH DELI MANAGER

GET TO KNOW YOUR CO-OP FAMILY How long have you worked at the co-op? I’ve been working with Mississippi Market for five years now. I started out as a packer in the Deli at the West 7th store, then switched it up to doing hot bar. I was at the West 7th store for about one-and-a-half years. I then transferred to the East 7th store to be the hot bar cook. About one year after the transfer, I was promoted to East 7th Deli Lead and was in this leadership role for one year before I was promoted to East 7th Deli Manager. How are your personal values reflected in your work at the co-op? I enjoy helping people, so I try to go above and beyond to help our customers receive what they are looking for. I believe in a clean, friendly environment, so I try to only present the best-looking Deli that I can with a friendly smile to give a warm welcome to our customers.

What do you love about working in the Deli? What is the most rewarding part? I love the fact that I can make people happy with food. Everyone is different and it’s interesting to get to know people through food. I also love that there are so many different moving parts to the Deli such as the hot bar, salad bar, juice bar, smoothie bar, and coffee bar. Customers get excited at the fact that we offer so much and that’s really the rewarding part - to see customers happy with something that I made for them. What are your favorite Deli items? Do you have any recommendations? My favorite salad is the garlic lover’s pasta. I recommend it to anyone that can have dairy and wheat because it is just so good. Every time a customer tries it, they buy some. My favorite smoothie is the peanut butter banana smoothie with either whole milk or almond milk. It’s so delicious and has plenty of protein. I would also recommend trying the carrot cake! If you’d prefer it without the cream cheese frosting, try our Sunrise Muffins. Also, if you’re having a party and want to get a little something, I’d go for the roasted red pepper cream cheese spread or the caramelized onion dip. They go great with crackers, bread, chips, and even veggies! What do you do for fun outside of work? I spend as much time as I can with my son. He is very active, so we spend most of our time playing outside. We also like to go for walks around the neighborhood, and during the winter we have snowball fights.

WORK FOR THE FRIENDLIEST STORE IN TOWN! VIEW AND APPLY FOR CURRENT JOB OPENINGS AT MSMARKET.COOP/CAREERS THE MEDLEY | 15

A MESSAGE FROM THE BOARD

This is Your Moment MATT FRANK, DIVERSIT Y, EQUIT Y & INCLUSION COMMITTEE MEMBER

Think back to when you joined the co-op. What drove you to make that decision? Was it a love of organic foods? A yearning to support local farmers and makers? A desire to better understand the origins of your food? Whatever it was, your membership speaks volumes. You and over 18,000 neighbors have commited to the cooperative values of self-help, self-responsibility, democracy, equality, equity, solidarity, honesty, openness, social responsibility, and caring for others and the environment. That’s no small feat. As a member, you’re also part owner of our democratically-controlled social enterprise and have shown a commitment to the co-op’s mission of “empowering our diverse communities to be healthy, make choices that help sustain our planet, and create a more just local economy.” At the end of the day, your membership is about much more than partially owning a local, independent business. When choosing to shop co-op, instead of at big box grocers and online mega-retailers, you’re directly supporting local farmers, producers, nonprofits, and neighbors. Mississippi Market is a for-profit business that needs to make money in order to survive and thrive in an increasingly competitive natural foods market. But, by this point, you know the co-op is about much more than just making a profit.

As an engaged member-owner, the board invites you to vote for new co-op leadership. Take the time to learn who’s running during this year’s board election, what their values and experiences are, and why they chose to apply (see pages 18-20). After you vote for up to three candidates, reach out to friends, family, and coworkers and encourage them to vote, too. If they aren’t members yet, invite them to join Mississippi Market during our Annual Member Drive. If they join, you’ll receive a small gift as a token of our appreciation (see page 3 for details).

The board invites you to vote for new co-op leadership. Unlike conventional grocers and other for-profits, one co-op membership (individual or household) equals one vote. This means no shareholder, board member, manager, or CEO holds more power or authority than any member-owner, creating an equitable playing field. As board President Heather Haynes said during our recent Zero Waste Shopping Challenge, “We, as co-op members, need to take collective action. We have the power to envision and realize the future we want to see.” This is your moment to shape our cooperative future. Will you seize it?

MATT FRANK has a Bachelor of Environmental Design and Certificates in Urban Farming, Permaculture Design, and Aquaponics. He serves as Mississippi Market’s Communication & Media Specialist and sits on the co-op’s staff-led Inclusion Committee and the board’s Diversity, Equity & Inclusion Committee. He is grateful for the opportunity to serve on the board so that together, in partnership with the membership-at-large, the co-op can continue advocating for policies that empower our city’s diverse communities.

UPCOMING BOARD MEETINGS Register online at msmarket.coop/event OCTOBER 22 • NOVEMBER 12 • DECEMBER 10 6:30–9:00 p.m. | Selby classroom

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2019 Board Election Guide YOU HOLD THE POWER TO GUIDE US In accordance with the International Cooperative Principles, Mississippi Market is run by democratic member control. As a member-owner, you’re able to choose new co-op leadership during our annual board election. Take your membership to the next level by voting for up to three candidates in this year’s election. Three open board seats are available – Board President Heather Haynes is stepping down after her first 3-year term, Vice President Stephen Streng is ending his second and final 3-year term, and board Secretary Roy Berger is running as an incumbent seeking a second 3-year term. The co-op members you elect to the board will review and establish policies that guide management in their work, monitor the performance of our general manager, develop a long-range vision for the co-op’s future, and provide financial oversight of business operations. The Mississippi Market board of directors is a policy governance board, meaning they do not engage in operational decisions at the store level. Instead, they are legally responsible for the overall strategic direction and performance of our co-op. Current board members reviewed new candidate qualifications and experiences, resulting in a final slate of three candidates on this year’s election ballot. Board candidates who applied were ranked based on their

varying levels of experience and demonstrated interests in the following areas: Socially & Environmentally Sustainable Business Practices, Diversity & Inclusivity, Local Food Systems, Community Engagement, Member Engagement & Education, and Finance.

Cast your Vote Today!

One membership equals one vote. Each co-op membership (individual or household) may be used to cast one ballot for up to three candidates. • Vote online by 3:00 p.m. on Oct. 22 at directvote.net/MMNFC • Vote in-person at any store by 3:00 p.m. on Oct. 22 • Vote in-person at our Annual Meeting — final ballots accepted from 5:30 to 6:00 p.m. on Oct. 23 If you have any difficulty with online voting, please call 952-974-2339 for assistance.

Throughout the slating process, the board applied a matrix of consistent and clear criteria that enabled them to determine which candidates had the necessary skills and experiences needed for the co-op to continue having an effective, inclusive, high functioning board of directors. We are pleased to present a slate of three eligible, highlyqualified candidates for open seats on the co-op’s board.

Candidate Disclaimer: Due to space limitations, some candidate responses have been edited for length. Full candidate responses can be read in-store, on our website, and on the online voting system at directvote.net/MMNFC.

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Drew Lein Why are you interested in running for this board? I'm interested in running for this board to make an impact on our community by applying my professional experiences in food, agriculture, and finance. Briefly summarize what professional, leadership, and/or volunteer experience uniquely qualifies you to serve on the board. For the past three years, I've been involved in the founding, funding, and formation of a startup focused on professionalizing the specialty agriculture supply chain. It has allowed me to draw on the culmination of my ten-year career arc across food and agriculture in a fast-paced atmosphere working alongside serial entrepreneurs in which I’ve applied my experiences, collaborative work style, and structural approach to help guide an organization with tremendous growth. Please describe your experience in one or more of these areas: Socially & Economically Sustainable Business Practices; Diversity & Inclusivity; Local Food Systems; Community Engagement; Member Engagement & Education; Finance. The primary experience I’d bring as a board member would be centered around Finance. Holding a Bachelor of Science in Finance and an MBA, my academic experience has been paired with practical real-world experience by being involved in building and operating a business from scratch. In that academic financial experience, I've studied the cooperatives: how they are different than other organizational structures and the interstices of cooperative finance. Secondarily, I’d be bringing with me experiences in Sustainable Business Practices. As a board member, I will bring with me both my recent experiences in building sustainable supply chains and previous experiences re-working existing supply chains to provide greater visibility to sustainability, animal welfare, and economic drivers. In your opinion, what is the role of the co-op in the community? Cooperatives historically have existed to address market failures: either supply or demand. Mississippi Market operates on the supply side, bringing natural and organic alternatives for a variety of products to its members and the community at large. It can be as simple as that, but there are other secondary roles it needs to play that are core to Rochdale principals: education and the sustainability of the community. Education is straightforward. Sustainability of the community should be focused on growing access to the products and services the cooperative offers. What is your vision for Mississippi Market’s future? Growing the community. What challenges do you think the co-op will face in the future? How could the co-op overcome these challenges? More traditional retailers are offering a similar set of products at better economies of scale. The co-op will need to differentiate through education, engagement, and experiences that set itself apart.

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2019 Board Election Guide

Laura Mirafuentes Why are you interested in running for this board? As a local community member, I am invested in seeing Mississippi Market succeed. A successful co-op goes hand in hand with a healthy community, and I want to play a part in helping my community realize its full potential. Serving on the board would be an incredible opportunity to grow as a leader, learn, and meet new people who will challenge the status quo and bring about long-term change. In addition, my unique set of experiences, skills, and connections would help diversify and add new perspective to the current board. Briefly summarize what professional, leadership, and/or volunteer experience uniquely qualifies you to serve on the board. For the past nine years, I have held various positions in nonprofit program coordination and management, and eight of those years working in the Twin Cities food system. My experience ranges from working with small farmers on local food production to government-run hunger relief programs, which has given me a feel for the challenges and opportunities that exist on both ends of the food chain. Working in the food and farming sector in the Twin Cities has also allowed me to connect and partner with an array of food-focused movers and shakers, relationships which I would be excited to bring to the table as a board member. Throughout my career I have also gained relevant experience in evaluation, strategic planning, and financial management. Please describe your experience in one or more of these areas: Socially & Economically Sustainable Business Practices; Diversity & Inclusivity; Local Food Systems; Community Engagement; Member Engagement & Education; Finance. As mentioned above, my career thus far has been working in Local Food Systems. As the daughter of a baker and a gardener, I grew up eating plenty of good food, and became interested in the environmental, economic, and social elements of food after moving away to college. I volunteered on farms, grew my own garden, and found my first professional job at a food bank. Second Harvest Heartland exposed me to the realities of hunger, food insecurity, waste, and government-subsidized solutions. After two and half years of working in emergency hunger relief, I found myself hungry for a more proactive solution. This led me to Big River Farms, where I have worked for the last five years. At Big River Farms I exponentially deepened my understanding of our local food system. For the past five years at Big River Farms, I’ve worked closely with small-scale farmers, primarily immigrants and people of color, as they learn to produce, market, and distribute fresh, organic produce. I’ve learned about the enormous roadblocks that stand in front of them, and have seen their willpower to continue to farm, no matter what they’re up against. I have learned that our food system is not set up to promote Diversity and Inclusivity, and it is essential that we work together to change that. The inequities in healthy food access and in farming point to a need for community-based solutions and policy reform, and I would be excited to help Mississippi Market determine their role in this change. In your opinion, what is the role of the co-op in the community? I believe the co-op plays a crucial role in the community. It educates and engages the community in their local food system by providing an entry point for consumers to try out local products; learn the stories of the individuals who created the products; and understand the importance of buying local, organic, and natural. The co-op is an incredibly important market for small-scale growers and makers, with its unique ability to purchase seasonally, on a small scale, and pay a fair price. The co-op stimulates the local economy by keeping dollars local, providing fair-wage job opportunities, and investing in community-led initiatives. The co-op is also a unified voice for its members and can help organize to lead change.

2019 Board Election Guide

What is your vision for Mississippi Market’s future? My vision for the future of Mississippi Market is for it to continue to play the important role previously described, while continually adapting to reflect the changing needs and values of the community. The co-op must continue to grow to reach new audiences to become more reflective of the greater community, and to provide a greater base of customers to support local vendors. In order to achieve this growth, the co-op will need to form new and deepen existing relationships with partner organizations, businesses, and individuals. What challenges do you think the coop will face in the future? How could the co-op overcome these challenges? As an organization that goes against the grain, the co-op will face many challenges ahead! Increased competition from large-scale, industrial food producers that claim the organic and natural labels will continue to draw co-op customers away with lower price points. The solution to this challenge is to continue to educate our community in creative ways about the difference between these products and shopping at the co-op. Building stronger relationships and understanding between local food producers and consumers is a role the co-op can play. The co-op can also help inform its members and advocate politically for more support systems for small, local farmers and makers which will increase their ability to compete. THE MEDLEY | 19

Roy Berger INCUMBENT

Why are you interested in running for this board? I was the Financial Manager for Mississippi Market for 16 years. I retired in February of 2016. I'm running for a second term because I still believe the Market is an important and valuable asset to the three neighborhoods that its stores reside in - one of them being my neighborhood - and I want to do all I can to assure the Market's continued success. Briefly summarize what professional, leadership, and/or volunteer experience uniquely qualifies you to serve on the board. For 16 years I was the Market's Financial Manager, retiring in 2016. I have been on the board for three years, serving as board Secretary last year. Before joining the Market's staff in May of 2000, I worked in public and private accounting in Saint Paul. I have a BS degree in Accounting from Winona State University. I passed the CPA exam in 1983, though I am no longer an active certificate holder. Please describe your experience in one or more of these areas: Socially & Economically Sustainable Business Practices; Diversity & Inclusivity; Local Food Systems; Community Engagement; Member Engagement & Education; Finance. I have served as a Director and Treasurer of Shared Capital Cooperative (formerly the Northcountry Cooperative Development Fund). Shared Capital Cooperative is a national CDFI loan fund that connects co-ops and capital to build economic democracy. Working with capital invested by the cooperative sector and its allies, we provided financing for the expansion and startup of cooperatively owned businesses and housing throughout the United States. I also represented the Market on the Selby Area Business Association’s Board and served as Treasurer of the organization for several years. SABA’s mission was to promote business and community in our Selby/Dale store’s neighborhood. In your opinion, what is the role of the co-op in the community? I think the Market's role at each location is to be a great supplier of locally sourced, highquality natural food products; a terrific employer of neighborhood residents; and a respected member of the business and social communities where our stores live. What is your vision for Mississippi Market’s future? My vision for future growth does not include new stores. It does, however, include growing our member-owner base and participating in and supporting community activities. I would also envision updates/remodels – principally at our oldest store at Selby/Dale – staff enrichment and education, and an expanding selection of new local products and vendors. What challenges do you think the co-op will face in the future? How could the co-op overcome these challenges? Firstly, conventional grocers have discovered the market for "natural", and I think they are competing directly with the natural foods co-ops all over the Twin Cities. Secondly, these same grocers are competing with the Market for experienced staff. Our co-op needs to offer our member-owners and all shoppers the best experience and the best product selection possible. And, we need to be sure we take care of our staff with competitive pay and benefits, opportunities for advancement, and continuing education experiences.

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2019 Board Election Guide

WEDNESDAY, OCTOBER 23 5:30–8:30 P.M.

MIDPOINTE EVENT CENTER 415 PASCAL ST. N SAINT PAUL

Join your co-op community at our Annual Meeting & Celebration. Come enjoy tasty food samples from some of our favorite local farmers and producers and meet upcoming Positive Change recipients. Youth interns and staff from Urban Roots will speak about the importance of healthy, local, sustainable food. Afterwards, enjoy an appetizer made with produce from their urban farm and a full catered meal provided by Birchwood Café. Plus, hear co-op updates from your board and General Manager, and learn the results of this year’s board election.

AGENDA Last Chance to Vote 5:30–6:00 p.m. Annual Meeting Program 6:00–7:00 p.m. Reception & Celebration 7:00–8:30 p.m.

FEATURING Urban Roots youth interns and staff as guest speakers An appetizer made with Urban Roots’ locally grown produce Organic wine provided by community partner The Wine Thief Local, organic beer from Bang Brewing, featuring a special brew made with Urban Roots produce

Meet and greet with local farmers, producers, and Positive Change recipients Live music provided by Grant West, Co-Founder of Walker|West Music Academy Raffle prizes including a Bear Tree hammock, Honest Tea cooler, Annie's tent, and more

DINNER MENU Catered by Birchwood Café Gluten-free and vegan options available Hot Sandwich Bar Your choice of: Piri Piri Braised Chicken, BBQ Pulled Pork, or Black Bean Quinoa Burger

Cumin Apple Quinoa Salad Quinoa, millet, squash, kale, red onion, apple, and cumin apple vinaigrette

Optional toppings of pickled onions, pickled cucumbers, garlic mayo, and Piri Piri sauce

Mississippi Market Made Desserts Your choice of chocolate chip pumpkin bars, chocolate brownies, or vegan granola bars

Mixed Greens Served with a pumpkin maple vinaigrette

RESERVE YOUR TICKETS NOW

Register at msmarket.coop/event or visit our Customer Service desks. * Reimbursable $5 registration required. Space is limited. 72-hour cancellation policy applies.

THE MEDLEY LAST CHANCE TO VOTE • LOCAL SAMPLES • CATERED MEAL • LIVE MUSIC • CO-OP UPDATES

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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 â€” to the tune of over $10,000 each month for our Positive Change recipients!

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O C TO B ER R ECIPIENT

OPEN ARMS OF MINNESOTA Caring for people with chronic and life-threatening illnesses

Open Arms of Minnesota cooks and delivers over half a million meals each year to support people navigating the challenges of cancer, HIV/AIDS, organ failure, and other similar diagnoses. Founded in 1986, it is the only nonprofit in the state to provide free meals specifically designed to meet the nutritional needs of clients, their caregivers, and their children. This much-needed service alleviates the pressures of obtaining and preparing food. Open Arms is committed to sourcing local ingredients and has transformed five vacant lots across the Twin Cities into vegetable and herb gardens for use in their kitchen. October Positive Change funds will help cover the costs of their November meal preparation and delivery program, which includes Thanksgiving dinner for their clients.

N OVEM B ER R ECIPIENT

D ECEM B ER R ECIPIENT

DREAM OF WILD HEALTH Reconnecting people and nature

NEIGHBORHOOD HOUSE Helping families move from survive to thrive

Dream of Wild Health (DWH) promotes wellness and cultural awareness in urban Native American communities through the growing and sharing of indigenous foods. DWH has a strong reputation in the community as a safe and supportive environment for children and their families. Their 10-acre farm in Hugo and garden on Saint Paulâ€™s East Side collectively produce over 9,000 pounds of food annually, allowing them to serve over 5,500 people each year. They also steward over 200 varieties of indigenous seeds saved from across the country, some of which are rare and several generations old. November Positive Change funds will support their youth leadership program that provides children and young adults mentorship on topics including diabetes and obesity prevention, traditional and organic farming, and experiential life learning.

Neighborhood House has contributed to the Saint Paul community since 1987, aiding immigrants and families in times of transition. Since gaps in food supply are often an area of need, one of the core services offered is their Food Support program. Through it, they operate two markets that offer household staples, fresh fruits and vegetables, and culturally appropriate foods. They also distribute fresh produce at five local locations on a monthly basis, giving out up to 12,000 pounds of food over the course of two hours. December Positive Change funds will benefit their Food Support program, which is free to all qualifying participants.

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INGREDIENTS

1 cup sugar + 2 Tbsp., divided* 2 ½ cups all-purpose flour* 2 tsp. baking powder* 1 tsp. ground cardamom* 2 tsp. cinnamon* ½ tsp. ground ginger* ½ tsp. salt* 2 large eggs, whisked

PEAR & CARDAMOM TAHINI CAKE Vegetarian

1 cup plain Greek yogurt ½ cup milk

1 tsp. vanilla extract ½ cup butter, melted 3 small fully ripe pears, peeled, cored, halved, and thinly sliced

SERVINGS

¼ cup tahini Powdered sugar, for garnish* * Bulk ingredients

Preheat oven to 350°F. Grease a 9-inch cake pan.

I n a large bowl, mix 1 cup sugar, flour, baking powder, cardamom, cinnamon, ginger, and salt. In the center of the bowl, add eggs, Greek yogurt, milk, vanilla extract, and melted butter. Stir until just combined. Pour batter into prepared baking dish. Lay halved, sliced pears on top of the batter. Slightly sink them into batter while keeping halves intact.

In a small bowl, add 2 Tbsp. granulated sugar, pinch of salt, and tahini. Combine ingredients, adding a splash of water to thin, if needed. Pour tahini mixture over cake batter. Bake for approximately 45 minutes or until cake is golden brown and a toothpick inserted into the middle comes out clean.

emove cake from oven and R allow to cool. Sprinkle lightly with powdered sugar.

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Photo credit: Amanda Paa, Heartbeet Kitchen.

INSTRUCTIONS

MEMBER- OWNER APPRECIATION DAY: BULK SALE TUESDAY, OCT. 15 | ALL DAY | ALL STORES Members save 20% on all bulk items Some restrictions apply; additional details on page 2.

DECEMBER register at msmarket.coop/event

Holiday Gift Making — West 7th store Tuesday, Dec. 10 • 6:00−8:00 p.m. $20/$15 members

Join Terra from Pranarom, a local organic essential oils company, for a night of homemade gift giving ideas with essential oils. You’ll make a take-home gift of organic body polish and artisanal honey. INSTRUCTOR: Terra Drude Johnson, Pranarom

Japanese Cooking: Ramen — East 7th store

“Pho” Vietnamese Noodle Soup — East 7th store

Saturday, Dec. 14 • 1:00−3:00 p.m.

Sunday, Dec. 15 • 1:00−2:30 p.m.

$35/$30 members

Ramen can be a complicated food if you make the noodles from scratch, but by using fresh, premade noodles from a store, you can create your own delicious ramen at home anytime! You’ll learn how to make a great winter soup with “charshuu” or sliced pork. This class is demonstration and tasting only.

$35/$32 members

Learn how to make the iconic Vietnamese beef and noodle soup – Pho! The traditional soup can take hours to make, but we’ll learn to cook a simplified version and focus on assembling a fragrant, flavorful soup. INSTRUCTOR: Hoa Young

INSTRUCTOR: Kimiko Molasky

Saturday, DECEMBER 7 11:00 a.m.–2:00 p.m. East 7th store Enjoy indulgent holiday foods, samples, live music, raffle prizes, and more

5TH ANNUAL

HOLIDAY SAMPLER TASTING & GIFT FAIR

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A L A FFI A OLYMPIA, WA

Gift Ideas: Fairtrade body washes, shampoos, conditioners, deodorants, soaps, and balms A percentage of sales supports community empowerment projects in Togo, West Africa, where Alaffia’s Fairtrade body care products are made. These projects include youth education, maternal health, gender equality, and reforestation efforts.

CHOOSE A GIFT THAT GIVES BACK

BODHI

BODY LISH

HAMILTON, NJ

MINNEAPOLIS, MN

Gift Ideas: All-natural coconut oil soaps, lotions, and body washes

Gift ideas: All-natural organic bath bombs

A portion of proceeds goes to supporting education and providing school essentials for local Filipino communities where Bodhi’s coconut oil is sourced.

Bodylish donates one percent of annual revenue to Clean Water Action, a nonprofit dedicated to protecting our environment, health, economic wellbeing, and quality of life.

KLE A N K A N T E E N

PACH A SOA P

Gift ideas: Reusable, stainless steel bottles, cups, and food canisters

Gift idea: Handcrafted, naturally scented bar soaps

A member of 1% For The Planet, they’ve donated more than $2 million directly to environmental conservation organizations, including American Rivers and 5 Gyres, which focus on addressing water and plastic pollution.

Your purchase of Pacha Soap supports clean water initiatives and hygiene education for healthier communities, including training locals in developing nations to manually drill clean water wells.

CHICO, CA

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HASTINGS, NE

Celebrate the year-end holiday season by choosing gifts that give back. These businesses donate a portion of their net sales to various nonprofit organizations committed to pursuing environmental, social, and educational initiatives. Choose from the following ideas to bring deeper meaning and greater impact to your holiday gift giving this year.

ROOT S E SSE N T I A L WAYZATA, MN

Gift ideas: All-natural, plant-based bath soaks, shampoos, and conditioners A percentage of all sales is donated to Clean the World Foundation. This nonprofit is dedicated to sanitation and hygiene education in more than 127 countries and distributes hygiene products to those with limited access.

AU R A C ACI A NORWAY, IA

Gift ideas: 100% pure essential oils Aura Cacia has an annual grant program that supports organizations helping women and girls transform their lives. In 2019, consumer purchases made it possible for Aura Cacia to fund $250,000 in grants.

FA RME R TO FA RME R GLENWOOD CITY, WI

Gift ideas: Fairtrade organic coffee Farmer to Farmer is a nonprofit that brings ethically traded, environmentally responsible, locally roasted coffee to the Upper Midwest. Profits from the sale of their Fairtrade organic coffee supports over 20 children with school scholarships in Santiago Atitlan, Guatemala.

SU NLE A F N AT U R A L S WACONIA, MN

Gift ideas: Plant-based bath, body, and home care products Five percent of proceeds from SunLeaf products containing honey are donated to the University of Minnesota Bee Lab. Five percent of total proceeds are donated to the Freshwater Society to support their environmental education efforts on freshwater conservation.

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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

7:30 am–9:00 pm

651-690-0507

651-310-9499

651-495-5602

PLEASE RECYCLE This paper was locally-milled in MN