Issuu

WINTER 2020

JOIN US FOR A FUN AFTERNOON TO SUPPORT LOCAL FOOD SHELVES! WINTER 2020

Digital copies can be seen online at msmarket.coop/medley. Editorial Disclaimer–Opinions expressed herein are solely those of the authors and are not necessarily representative of the newsletter or Mississippi Market. Nutritional and health information are provided for informational purposes only and are not meant as a substitute for consultation with a licensed health care provider. Comments on the content of this newsletter are heartily encouraged and may be sent to medley@msmarket.coop. GENERAL MANAGER Gail Graham

EDUCATION & EVENTS Katie Marty

EDITOR Matt Frank

PROOFREADER Natalie Brewster

MARKETING MANAGER Leah Oliver

PRINTING Modern Press

GRAPHIC DESIGN Lucas Beck YOUR BOARD OF DIRECTORS 651.310.9475 | board@msmarket.coop PRESIDENT Kristen Lee-Charlson VICE PRESIDENT Camille Bryant TREASURER Roy Berger

BOARD MEMBERS Matt Frank Natalie Kennedy Drew Lein Laura Mirafuentes Lauren Siegel

Y FOR EVNENRED CA M FOOD ITNEG YOU BRI ,

FF GET $1 O A PINT OERR. GROWL

SECRETARY Katie Colón

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: Rainbow Collard Wraps Photo credit: Amanda Paa, Heartbeet Kitchen.

Saturday, March 28 | 2:00-6:00 p.m. LIVE MUSIC & FOOD SAMPLES DOG-FRIENDLY TAPROOM SAINT PAUL BREWING | 688 MINNEHAHA AVE. EAST

co-op buzz

Additional details available at msmarket.coop/blog

S AV E T H E D AT E S

ANNOUNCEMENTS

Drew Lein

Laura Mirafuentes

Roy Berger

Welcome New Board Members

Thank you to everyone who attended our sold-out 2019 Annual Meeting at Midpointe Event Center on Oct. 23. Member-owners elected Drew Lein and Laura Mirafuentes to join the co-op’s board of directors. Incumbent board member Roy Berger was re-elected to serve a second three-year term. Thank you to everyone who voted in our 2019 board election - your participation is greatly valued and is a clear exercise of the second cooperative principal: Democratic Member Control.

Six-Week Zero Waste Challenge SUNDAY, FEB. 2 & SUNDAY, MAR. 15 | 1:00–3:00 P.M. | EAST 7TH STORE

$50/$45 members

Join the Zero Waste Saint Paul team for a six-week challenge to jumpstart your New Year. Learn how to reduce the amount of trash and recycling that your home produces, including tips on minimizing food waste, eliminating packaging from shopping trips, and simplifying your household needs. The challenge begins with an introductory class in February. Each week, you’ll receive an email with new ideas and helpful tips. The challenge ends with a second class – and party! – in March to discuss what was learned while celebrating your zero waste wins. Register online at msmarket.coop/event.

Spa Night THURSDAY, FEB. 13 | 6:00–8:00 P.M. | EAST 7TH STORE

$15/$12 members

We’re turning our classroom into a pampering and rejuvenating experience just for you! Join us for an evening of self-care, skin care consultations, facials, DIY beauty care, and more with a few of our favorite body care vendors. We’ll serve up some of our favorite snacks and beverages, give away gift bags, and treat you to a fun evening! Register online at msmarket.coop/event.

Red Balloon Bookshop Pop-up SATURDAY, FEB. 22 | 11:00 A.M.–1:00 P.M. WEST 7TH STORE

Come meet one of our Community Partners! Red Balloon Bookshop will bring food-themed children’s books, cookbooks, and a special story time to Mississippi Market. Additional details on page 18.

Pints for Positive Change SATURDAY, MAR. 28 | 2:00–6:00 P.M. SAINT PAUL BREWING – 688 MINNEHAHA AVE. E

Head to Saint Paul Brewing’s taproom for an afternoon of food and fun! Receive $1.00 off every pint or growler purchased for every canned food item you bring. Mississippi Market members save an additional $1.00 off their first pint by showing a co-op membership card. All donated food and funds will be collected for March’s Positive Change recipient, the Minnesota FoodShare March Campaign, and distributed to local Saint Paul food shelves. Additional details on page 11.

THE MEDLEY | 3

A MESSAGE FROM THE BOARD

Onward & Upward KRISTEN LEE-CHARLSON, BOARD PRESIDENT

As we begin a new year, and a new decade, Mississippi Market has much to celebrate! Last October at our sold-out Annual Meeting, you elected two new members to our board of directors. Please join us in welcoming Drew Lein and Laura Mirafuentes. You also re-elected board member Roy Berger, who ran as an incumbent, for a second threeyear term. Thank you to everyone who voted in our 2019 board election - your participation is greatly valued and is a clear exercise of the second cooperative principal: Democratic Member Control. Our new board of directors has a lot of exciting and important work in the year ahead. In conjunction with the recent announcement of General Manager Gail Graham’s retirement, the board has formed a General Manager Search Committee to oversee the hiring process of our co-op’s next leader. So far, the committee has reached out to cooperative hiring consultants and interviewed multiple professional search teams to help guide us on this important process. With great change comes great uncertainty, but also great opportunities. As we consider the preferred leadership traits, experiences, and passions of our new General Manager, the board will be actively engaging our community of staff, shoppers, and member-owners. In doing so, we’ll be able to gain valuable input from key stakeholders about what attributes are important for our next ambassador to possess.

Our new General Manager will have big shoes to fill, no doubt. With almost twenty years at the helm, Gail has led Mississippi Market through growth, expansion, and an evolution in natural foods within the larger grocery sector. Gail has strongly steered the co-op while positioning us with financial stability and a sturdy anchor for the future. On behalf of the board, I offer a wholehearted dose of gratitude and acknowledgement for the deep dedication it has taken to get us here. Another exciting change happening this year is the remodel and expansion project at our Selby store. As those who work and shop at Selby are well aware, we are bursting at the seams! The remodel will provide additional room for our fresh departments, elevate the customer experience, and allow us to install more energy-efficient lighting fixtures and display cases throughout the entire store. This project will happen in multiple stages over a period of four to six months. We hope to minimize disruptions and remain open throughout the construction process (see page 6 for additional details).

With great change comes great uncertainty, but also great opportunities. Thank you for your continued support, engagement, and cooperation. 2020 is sure to be another fantastic year for Mississippi Market’s growth and evolution.

KRISTEN holds a Bachelor of Ministry degree in Worship and Arts. She has a deep commitment to promoting the cooperative principles, supporting the local food and farming economy in our region, and nourishing community by providing access to healthy options.

OPPORTUNITIES TO CONNECT – UPCOMING BOARD MEETINGS Tuesday, Jan. 28, Feb. 25, Mar. 24 | 6:30–9:00 p.m. | Selby classroom 4 | THE MEDLEY

Meet Gail Graham GENERAL MANAGER

GET TO KNOW YOUR CO-OP FAMILY How long have you served as Mississippi Market’s General Manager? What drew you here originally?

In October of 1999, Seward Co-op loaned me as General Manager (GM) to Mississippi Market. Seward had opened its newly expanded store 18 months prior and was on track for success. Mississippi Market opened our second location, the Selby store, in May of 1999, and things were in rough shape. Seward’s board graciously granted me a leave of absence but told me I would need to make a final decision after three months about where I wanted to continue serving as GM. My choice was to stay at Mississippi Market.

What have you loved most about working here? What has been the most rewarding part?

Working with so many amazing people, including board, staff, member-owners, and vendors alike, all of whom have been a part of our story and have contributed to our shared success. I am proud of the work that we have done and proud of the impact we’ve made in our communities. It has been a special gift to see staff grow and develop, even though at times it has meant they leave for other opportunities. And it has been fun to make connections with members that have lasted many years. At our co-op, it doesn’t matter what I am able to accomplish alone. Rather, the importance lies in what we are all able to accomplish together.

Over the past twenty years, what has been the most challenging part of your job?

The job of GM has challenged and forced me to grow in countless ways. My initial role was to help determine if we could turn the co-op around, or if we needed to plan for an orderly bankruptcy. For the first few years, I needed to renegotiate terms with lenders who we couldn’t pay, bring more operating capital into the co-op, and work

with key staff to get operations back on track. It required me to remain calm and positive while greatly testing my optimism. The stress of those early years helped me learn how to manage it, a great skill for all of us to have.

Where do you see Mississippi Market twenty years from now?

We’ve been a Saint Paul institution for over 40 years. Our remodel at Selby this year will help position us to continue serving our local communities for years to come. But what comes next? How do we innovate to stay relevant? I don’t have the answers. But I do have confidence that our board and new leadership will work diligently to figure it out. As they think ahead, they will help us while being flexible in our plans. For in today’s fast-moving world, we need to be able to respond fluidly.

Any big plans for retirement that you’re looking forward to?

Once I have retired, I look forward to continuing being a part of the co-op in a new way, as a dedicated memberowner. And if you don’t see me shopping, look for me on the dance floor!

WORK FOR THE FRIENDLIEST STORE IN TOWN! VIEW AND APPLY FOR CURRENT JOB OPENINGS AT MSMARKET.COOP/CAREERS THE MEDLEY | 5

Drop-in Sink [ER]

FLEX DISPLAY SPACE

CASE STACKS

48 USD-SR10 -14-5-1

1848

213

Storage Shelving [ER]

B-03

4' x 32" Polytop Table[ER]

R-05 24' Produce Case, Narrow Reach-in

w/ Posts

WM Wire 1448 -dc

5' Worktable [ER]

36 x 36

4' Worktable w Overshelf [ER]

CUSTOM DRY PRODUCE FIXTURES

OHP

Hand Wrap Station [ER]

Hanging Scale/Stand

G-17

USD-303987 USD-41424-2-24

WM Wire 1448 -dc

ATM [ER]

Garbage

USD-HSA-10-F-LRS

OHP

3060

2448

C-03

G-13

Desk

10' Customer/Member Service Counter/Desk

Orchard Bin

B-03

Hand Sink [ER]

4' h shelving

PRODUCE

G-14

B-59 CafĂŠ 48" x 36"

PRODUCE PREP ROOM Wallmount Wire Shelving, Epoxy

36 x 60

2 Comp Prep Sink [ER]

Checkout [ER]

XRBH-PV

Orchard Bins, Assorted Sizes

Traffic Door

Wallmount Wire Shelving, Epoxy

BULK WATER XRBH-PV

1848

Bulk Water Dispenser [ER]

Desk [ER]

LOZIER END TYP X 3 x 22" x 78"h w/ (2) sidecaps

Wire Rack [ER]

1818

G-20

1848

213

Bulk Refrigerated Case S/C [ER]

TF12-6-6-4 DC

G-56b

322

1848

Nut Butter Grinders

LIQUID BULK

Cabinet [ER]

PRODUCE

SS Table 3060 dc WM Wire 1448 -dc

WM Wire 1448 -dc

Hanging Scale/Stand

FLEX DISPLAY SPACE

36 x 18

36 18

G-12

G-17

4' x 30" Worktable w/ Overshelf

INFO

18' Produce Case, Multi-Deck

G-14

R-02

8' Wire Shelving [ER]

Cardboard Baler [EIP]

RNS

Orchard Bins, Assorted Sizes

MOBILE ORCHARD BINS

C-04

4' Custom Co-op Information Counter

12' Custom Multi-Deck Dry Produce Island

G-13

RECYCLING BINS w/ STORAGE SHELVING ABOVE

Orchard Bin

(40) CARTS

5'-10"

SELBY STORE REMODEL & EXPANSION 24' Produce Case, 54" h

R-08

8' Produce Case, Multi-Deck

R-01

6' Refrigerated Floral Case

R-60

24' LOW PRODUCE

OHP

FLORAL

O2.5UM-12

O2.5UM-12 O2.5UM-8

OHP

O2.5UM-8

PALLETS & CARD BOARD BALES

HANDBASKETS

BEGINNING SOON!

MARY PHELPS, STRATEGIC INITIATIVES MANAGER

Mississippi Market has resided at 622 Selby Avenue for over 20 years and an investment is needed at this location to remain competitive in a continually growing natural foods market. As the oldest and smallest of our three locations, the time has come to reinvigorate this store. In early 2020, we will embark on a major remodel and expansion of the sales floor at our Selby store. This past fall, co-op management, staff and board members were engaged in the development process of the project. The remodel will provide additional room for all of our fresh departments, enhance the overall customer experience, and allow us to install more energy efficient display cases, coolers, and lighting throughout the store. A 1,200 square foot expansion will be added to the store on the parking lot entrance side. The southern exterior wall will be bumped out 16 feet over the existing plaza and a new entrance will be added. No parking spaces will be lost due to this expansion. During construction, there may be brief periods where parking spots will be temporarily blocked for delivery and staging of equipment.

6 | THE MEDLEY

In order to minimize disruptions, this project will happen over multiple stages throughout the store. Construction is expected to begin soon with a completion goal of mid-summer. Over the course of four to six months, sections of the retail floor will be cordoned off for construction. The exterior expansion is expected to begin in April, once the ground thaws. Construction updates will be communicated throughout the project on our social media pages (@msmarketcoop on Twitter, Facebook and Instagram), shared on our blog (msmarket.coop/blog/ category/Selby-Remodel), distributed in e-newsletters, and posted in-store.

With careful planning and shoppers in mind, we are working hard to avoid any major disruptions. However, a remodel of this nature will inevitably create periods of disruption for customers, vendors, and staff. We intend to maintain regular hours and avoid any store closures. Inside the Selby store, every inch of the sales floor will be redeveloped and rearranged during this process, including the seating area and check-out lanes. You can expect grocery aisles to change and shift throughout the construction process and for cases and coolers to temporarily move. Thank you in advance for your patience as we work to improve the Selby store experience for everyone!

co-op classes

JANUARY

Yoga with Emily Rose — East 7th store

Five Steps to Boost Metabolism — West 7th store

Wednesday, Jan. 8 • 7:00–8:00 p.m.

Tuesday, Jan. 21 • 6:00–7:30 p.m.

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

$20/$15 members

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.

Eating real foods can help you lose weight, eliminate cravings, and increase energy. In this class, discover the importance of protein and healthy fats for weight loss and come away with life-changing ideas to rev up your metabolism.

INSTRUCTOR: Emily Rose, Mesic Movement

INSTRUCTOR: Carol Bowman, Nutritional Weight & Wellness

Japanese Cooking: Ozoni — West 7th store

Brew Your Own Kombucha — West 7th store

Saturday, Jan. 11 • 1:00–3:00 p.m.

Saturday, Jan. 25 • 1:00–2:30 p.m. $40/$35 members

Celebrate 2020 by learning to cook ozoni! This traditional soup made with green onions, Shiitake mushrooms, spinach, dried fish flakes, Kobu seaweed, and chicken is served with mochi at New Year’s gatherings across Japan. INSTRUCTOR: Kimiko Molasky

$35/$30 members

Learn how to brew a perfect winter kombucha with ginger, turmeric, or herbs. You’ll also be introduced to the wide array of ingredients and flavorings that you can use in your own mixes. Take home a starter culture as well as a detailed instructional guide with recipes and more. INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

Himalayan Cooking: Nepali Momos — West 7th store Wednesday, Jan. 15 • 6:00–8:00 p.m.

Thai Cooking: Hot Pot — East 7th store Sunday, Jan. 26 • 1:00–2:30 p.m. $35/$30 members

$35/$30 members

In this class, learn to make momos, a popular Nepali dumpling that can be made with meat or vegetarian fillings. Perfect the art of folding momos and enjoy them at the end of class with sauce. Class includes a plate of six momos.

Learn how to combine your favorite proteins and vegetables in this onepot meal flavored with kaffir lime leaves, galangal root, lemongrass, and Tom Yum paste. We’ll talk about adaptations to the basic recipe to make this dish your own, then share a bowl together at the end of class.

INSTRUCTOR: Ishwari Rajak

Starting Seeds Inside & Outdoors — East 7th store

INSTRUCTOR: Hoa Young

Monday, Jan. 27 • 6:00–8:00 p.m.

Budget Cooking at the Co-op: Sweet Potato Curry over Brown Jasmine Rice — East 7th store

$12/$10 members

Saturday, Jan. 18 • 10:00 a.m.–12:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

B U D GE T CO O KIN G

AT THE CO-OP

Learn to shop and cook on a budget in this interactive class featuring a recipe that will feed four people for less than $15. We’ll lead a cooking demo and discuss the best ways to save money at the co-op. INSTRUCTORS: Terese Hill, East Side Table and Natalie Brewster, Mississippi Market

Get ready for planting your spring vegetable garden by joining us for a demonstration on starting seeds early both inside and outdoors. We’ll discuss the equipment needed, best practices, and how to care for your seeds as they begin to grow. Participants will take home a seed sowing kit. INSTRUCTOR: Maureen Hark

Kids’ Class: Noodles of Fun — East 7th store Wednesday, Jan. 29 • 6:00–7:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

By watching the creation of dough and making noodles, kids will learn about the ingredients and processes that go into this grain-based food that is eaten worldwide. Whether it’s made from corn, wheat, or rice, kids will explore the delicious ways people use grains to make pasta and just how easy it is! INSTRUCTOR: River Ostrow, Midwest Food Connection

An Introduction to Flours — West 7th store Sunday, Jan. 19 • 12:00–4:00 p.m. $20/$18 members

Get to know the properties of different flours sold at Mississippi Market and other locally milled stone-ground flours. You’ll also create your own flour from organic grains and stone mills. Learning more about flour can transform your baking! INSTRUCTOR: Jan Grover

THE MEDLEY | 7

HEALTH & WELLNESS IN THE NEW YEAR The New Year calls for celebration, reflection, and a renewed focus on health and wellbeing. Join us this January for our Supplement 3-Day Sale! From Monday, Jan. 6 through Wednesday, Jan. 8, save 25% on all supplements including protein powders and vitamins.* This sale is open to everyone. To help us celebrate, some of our Wellness staff have included their favorite products for health and wellness in the New Year.

SAVE 25%

MEGAFOOD MULTIVITAMIN SOFT CHEWS VELMA – EAST 7TH, LESI – WELLNESS CATEGORY MANAGER

"What a fun and tasty way to consume a multivitamin! They’re made by a wonderful B Corp Certified company that puts farmers, radical transparency, and environmental and social responsibility before profit." 8 | THE MEDLEY

SAVE 25% SOURCE NATURALS WELLNESS FORMULA INGRID – SELBY

"If I’m feeling like my immune system needs a boost, this Wellness Formula is my favorite thing to use. It’s full of all sorts of good things that support immune health!"

SUPPLEMENT

3 sale DAY

MONDAY, JAN. 6 – WEDNESDAY, JAN. 8 ALL STORES

SAVE 25% on all supplements* SALE INCLUDES:

SAVE 25% GARDEN OF LIFE EXTRA STRENGTH TURMERIC TABLETS LESI – WELLNESS CATEGORY MANAGER

"This organic food blend of turmeric, ginger, and black pepper fruit extract is packed with 100mg of bioavailable curcuminoids, a high dose that is great for anyone looking for relief from inflammatory issues."

Vitamins Protein Powders Collagen Pet Supplements Omega 3s and much more! EVERYONE WELCOME. * NO RAIN CHECKS, NO SPECIAL ORDERS, NO ADDITIONAL DISCOUNTS, WHILE SUPPLIES LAST. DOES NOT INCLUDE BULK HERBS. THE MEDLEY | 9

FEB RUARY R ECIPIENT

OPEN HANDS MIDWAY Providing resources for Saint Paul's Midway neighborhood

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!

10 | THE MEDLEY

JAN UARY R ECIPIENT

FRESH ENERGY Making clean energy a key ingredient in Minnesota’s future

Fresh Energy is a leader in driving policies and programs in Minnesota that are focused on clean energy. Their work emphasizes renewable electricity sources like wind and solar power, energy efficiency in homes and commercial buildings, and moving the state toward a zero-carbon energy economy. They are positioning Minnesota to be an authoritative voice in the national conversation on renewable energy with their demonstrated successes. One area of focus for them is solar farms. Fresh Energy sees solar farms as an opportunity to provide habitat for bees, monarchs, and other pollinators. In 2020, they will be working to secure 500 acres of solar. This is equivalent to more than 300,000 6’x12’ pollinator gardens, which are an invaluable benefit to our local environment. January's Positive Change funds will support Fresh Energy's Center for Pollinators in Energy program - a national resource for creating pollinator-friendly land on solar farms.

Open Hands Midway addresses the disparity of access to basic resources in the Midway neighborhood, an area of Saint Paul with high rates of people living in poverty. They provide food, clothing, household goods, personal supplies, and information about community programs free of charge to people who use their services. For the past ten years, their Meals for the Midway program has offered a nutritious lunch once a week. At these events, guests receive a balanced meal and have access to a registered nurse. The program expands during the summer months to include a second weekly meal, fresh produce distribution, and a children’s program that provides kids access to nutritious meals when school is not in session. For every $50 donated, Open Hands Midway can provide 28 meals through their program, a much-needed service as demand for healthy food access continues to increase. February Positive Change donations will support healthy food distribution to those in need.

MAR CH R ECIPIENT

MINNESOTA FOODSHARE MARCH CAMPAIGN

Each year, Mississippi Market participates in the Minnesota FoodShare March Campaign. Minnesota FoodShare provides food, funds, and educational materials to over 300 food shelves across the state. Their March campaign has been operating annually since 1982 and is the largest food and fund drive in the state. In Minnesota, nearly one in 10 households struggle with food insecurity and one in eight children struggle with hunger. March’s Positive Change funds will assist in efforts to combat hunger and food insecurity by helping restock five local Saint Paul food shelves. Last year, Mississippi Market shoppers raised a combined 17,380 dollars/pounds of donated food during the Minnesota FoodShare March Campaign. In collaboration with other Minnesota food co-ops, shoppers raised 115,416 dollars/pounds of donated food for over 20 food shelves statewide. This year, our Minnesota FoodShare March Campaign goal at Mississippi Market is a combined 19,000 dollars raised/pounds of food donated. One hundred percent of donations will directly support five Saint Paul-based food shelves, including Hallie Q. Brown Community Center, Keystone Community

PINTS FOR POSITIVE CHANGE SATURDAY, MAR. 28 | 2:00-6:00 P.M. SAINT PAUL BREWING 688 MINNEHAHA AVENUE EAST Head to Saint Paul Brewing’s taproom for an afternoon of food and fun! Receive $1.00 off every pint or growler purchased for every canned food item you bring. Mississippi Market members save an additional $1.00 off their first pint by showing a co-op membership card. Need a replacement? Submit a request at msmarket.coop/ membership-card-replacement/.

Services, Interfaith Action’s Department of Indian Work, Neighborhood House, and Merrick Community Services. Your donations and generosity will increase community food access in the neighborhoods we serve. Please join us in the fight against hunger!

Cash donations will also be accepted at the door. All donated food and funds will be collected for March’s Positive Change recipient, the Minnesota FoodShare March Campaign, and distributed to local Saint Paul food shelves. Plus, during the event, enjoy live music and delicious food samples. Feel free to bring along outside food or your furry friend to Saint Paul Brewing’s dog-friendly taproom. This family-friendly event is open to everyone! THE MEDLEY | 11

WINTER SOUP SWAP Break up the long winter by hosting a cozy event – a soup swap! It’s a simple way to gather friends together and stock your freezers with soup to warm you throughout the season. Ask each guest to bring four containers of soup (we recommend quart canning jars), an extra 1-2 cups of soup for sampling, and copies of the recipe. On the day of your event, set out a spread of crackers and baguettes along with samples of each soup. Each guest can leave with four different soups and new recipes! This Creamy Kale & Pea Soup would make a great addition to a soup swap or your dinner table. Find more soup recipes on our blog at msmarket.coop/blog.

12 | THE MEDLEY

INGREDIENTS

½ lb. kale, chopped 1 Tbsp. olive oil 1 large onion, chopped 1 medium Yukon Gold potato, peeled and thinly sliced 2 cloves garlic, chopped 2 cups frozen peas, thawed 2 cups 2% milk or non-dairy milk ½ cup fresh parsley, chopped ½ tsp. salt, to taste ¼ tsp. white pepper, to taste

CREAMY KALE & PEA SOUP

P R E PA R AT I O N

Wash and stem the kale. Chop stems and leaves into small pieces.

elt oil in a large pot. Add kale stems, M onion, and potato slices. Sauté over medium heat for about 10 minutes, until the stems and potato slices are soft when pierced with a knife and onions are translucent. Add garlic and kale leaves, then stir.

Cover pot and reduce heat to low. Let kale steam for about 5 minutes. Uncover and stir. Season with salt and pepper.

P ut the peas and kale mixture into a blender and puree, adding milk as needed for a very smooth puree. Add chopped parsley and blend again until smooth. Serve with bread or crackers and cheese.

Recommend doubling for a soup swap

Photo credit: Amanda Paa, Heartbeet Kitchen

SERVINGS

Adapted from NCG.coop

THE MEDLEY | 13

LIO N ’ S MANE

CHESTNUT LO C AL PRODUCER S

BLUE OYSTER SHIITAKE

EXPLORE THE VERSATILITY OF GOURMET MUSHROOMS AMERY LUEBKE , ASSISTANT FRESH CATEGORY MANAGER

GO LDEN OYSTER

Searching for fresh, local foods this winter? Look no further! Wholesome, nutritious mushrooms can be grown locally year-round in sustainable indoor conditions. As you begin the new year, try exploring the many tastes, textures, and health benefits of these versatile gourmet mushrooms from Northwood Mushrooms (Clayton, Wisc.) and R&R Cultivation (Twin Cities, Minn.).

GOLDEN OYSTER

BLUE OYSTER

LION’S MANE

Compared to the well-known Shiitake, oyster mushrooms have a milder flavor, a more tender consistency, and a sweet, woodsy taste. The blue-grey variety is known for its ability to grow better in cool climates than many other mushroom types. For a firmer texture, cook oyster mushrooms until crisp. Health Benefits – According to a study published in the peerreviewed scientific journal Food Chemistry, blue oyster mushrooms contain significant levels of zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, and vitamins B1 and B2.

CHESTNUT Chestnut mushrooms, also called Cinnamon Cap mushrooms, do not have a distinctive aroma. Similar in appearance to white button mushrooms, these tan-colored mushrooms have a mild, earthy, nutty taste. Chestnut mushrooms retain their firm, crisp texture when cooked. Health Benefits – Chestnut mushrooms contain many beneficial vitamins, phytochemicals, and minerals, including copper and vitamin B5.

14 | THE MEDLEY

Also known as yellow oysters, these easy-to-grow mushrooms are native to eastern Russia, northern China, and Japan. When cooked to a slightly crisp texture, they develop a nutty, cashew-like flavor. Health Benefits – Similar to blue oysters, golden oyster mushrooms contain significant levels of zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, and vitamins B1 and B2. These fuzzy-looking mushrooms grow in large, bulbous clusters and are native to North America, Europe, and Asia. They have a soft, shaggy texture and a beautiful earthy smell. When cooked, their unique texture becomes similar to that of meat, making them a wonderful plant-based substitute in many dishes. When sautéed, the texture of lion’s mane transforms and becomes richly succulent, reminiscent of crab or lobster. Health Benefits – According to health and wellness brand Healthline Media, lion’s mane mushrooms contain powerful antioxidant and anti-inflammatory compounds that may help reduce the impact of chronic illnesses, including Alzheimer’s disease.

S H I I TA K E One of the most popular mushrooms worldwide, Shiitakes are prized for their rich, savory taste and nutritional advantages. Health Benefits – According to Healthline Media, compounds found in Shiitake may help fight cancer, boost immunity, and support heart health. Shiitakes are low in calories and offer good amounts of fiber, minerals, and multiple B vitamins. They also contain many of the same beneficial amino acids as meat.

co-op classes

FEBRUARY

Six-Week Zero Waste Challenge — East 7th Store

Cool Rise Yeasted Sweet Breads — West 7th store

Sunday, Feb. 2 & Sunday, Mar. 15 • 1:00–3:00 p.m.

Sunday, Feb. 16 • 12:00–4:00 p.m. $50/$45 members

Join the team from Zero Waste Saint Paul for a six-week challenge! Additional details on page 3.

Ayurvedic Breakfast — East 7th store Thursday, Feb. 6 • 6:00–8:00 p.m. $25/$20 members

Learn how to apply Ayurvedic principles to the first meal of the day. You’ll learn how to cook Brown Rice Farina Kheer (a sweet porridge), Chickpea & Rice Flour Pancakes, and Oats Upma (a savory oatmeal). These recipes can all be adapted to make a variety of delicious Ayurvedic breakfasts. INSTRUCTOR: Vanashree Belgamwar

$35/$33 members

If you love to bake sweet yeast breads, try this old method that not only frees you quickly from the kitchen but also produces far tastier breads. You’ll quickly build a lovely, flexible dough, braid it with your choice of filling (apricot-ginger or cardamom-almond), then bring it home to bake! Please bring a cookie sheet to class. INSTRUCTOR: Jan Grover

Budget Cooking at the Co-op: Butternut Squash Polenta with Sausage, Onions & Greens — West 7th store Tuesday, Feb. 18 • 5:30–7:30 p.m.

Japanese Cooking: Shabu Shabu — West 7th store Saturday, Feb. 8 • 1:00–3:00 p.m. $45/$40 members

Shabu Shabu is a one-pot meal featuring high-quality, thinly sliced beef. Accompanied by ingredients including daikon radish, napa cabbage, mushrooms, and noodles, this dish is perfect for cold winter days.

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

B U D GE T CO O KIN G

AT THE CO-OP

Food for Your Skin — West 7th store Wednesday, Feb. 19 • 6:00–7:00 p.m.

INSTRUCTOR: Kimiko Molasky

$30/$25 members

Healthy, radiant skin begins on the inside. In this class, we will cover the foods that help increase collagen, ward off age spots and wrinkles, and give skin a nice glow! Recipes and samples will be provided at the end of class.

Fall in Love with Cacao — East 7th store

INSTRUCTOR: Jackie Mart

Tuesday, Feb. 11 • 7:00–8:30 p.m. $18/$15 members

Celebrate the season of love with your fellow chocoholics! Come learn about the healing benefits of cacao and how to incorporate this superfood into your daily diet. In this interactive class, we will be making No Bake Brownie Truffles and Cacao Superfood Overnight Oats using Fair-Trade Certified cacao powder. INSTRUCTOR: Crystal Herrington

Yoga with Emily Rose — West 7th store Wednesday, Feb. 12 • 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. INSTRUCTOR: Emily Rose, Mesic Movement

Vegan Baking — East 7th store Saturday, Feb. 22 • 10:00 a.m.–12:00 p.m. $18/$15 members

Learn how to create vegan winter treats that are simple, delicious, and make use of the ingredients you have in your pantry. Learn how to make Citrus Pomegranate Coffee Cake, Poached Pears in Raspberry Reduction, and Pumpkin Pudding with Toasted Spices. INSTRUCTOR: Amy Leo Barankovich, Animal Rights Coalition

Chinese Cooking: Bao Buns — West 7th store Saturday, Feb. 29 • 1:00–3:00 p.m. $35/$32 members

Chinese bao buns are light and airy steamed rolls often filled with pork and crunchy vegetables. Learn how to make and steam the buns along with various fillings and toppings. We’ll make a sticky pork bao bun sandwich and an appetizer bao bun perfect for a party. INSTRUCTOR: Katyna Johnson

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STUFFED SWEET POTATO SKINS 6-8 SERVINGS

INGREDIENTS

4 small sweet potatoes, baked, halved, and scooped 2 Tbsp. olive oil 1 pinch sea salt ¼ cup plain dairy or non-dairy yogurt ½ cup black beans, drained and rinsed ¼ cup frozen corn, defrosted 6 green onions, sliced 1 avocado, diced 1 bunch cilantro, chopped ¼ cup salsa P R E PA R AT I O N

Preheat oven to 350° F. Rub potatoes with olive oil, then sprinkle lightly with sea salt.

B ake directly on oven rack for 45 minutes or until tender.

Allow sweet potatoes to cool; slice each in half. Scoop out the insides leaving a small edge of potato next to the skin.

In a bowl, mix scooped sweet potato with yogurt until combined. Add beans and corn; mix well.

Fill sweet potato skins with the mixture. Bake again for about 10-15 minutes. Garnish with avocado, cilantro, onion, and salsa. Serve warm.

Photo credit: Amanda Paa, Heartbeet Kitchen

PREPARE FOR GAME DAY! 16 | THE MEDLEY

Choose Local this Valentine’s Day

MINNE SOTA PRODUCER

MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

What began as a simple passion for chocolate has blossomed into a calling. Owner Katherine Ruth’s idea to create Cosmic Cacao stemmed from a life-changing experience she had at a ritualistic cacao ceremony in California. At this communal gathering, she was introduced to cacao’s metaphysical capacity to heal our body’s heart chakra, resulting in improved feelings of happiness, love, compassion, and clarity of consciousness. The meditative effects of cacao have been used ceremonially for thousands of years by several Central and South American groups, including the Olmec, Aztecs, and Mayans. Katherine’s experience during the cacao ceremony opened her mind and soul to the power of cacao as a plant-based medicine. Operating for a little over a year, Cosmic Cacao is a local womanowned and -operated business that produces small batch, handmade chocolates. All of their bars are made with intentionality, focusing on

maintaining the integrity of high-quality ingredients while upholding ethical production standards. Each contains fair trade, organic cacao and maca (Peruvian Ginseng) sourced from a small farm in Peru. By sourcing fair trade ingredients, Cosmic Cacao supports the wellbeing of family farmers while ensuring they are fairly paid for their work and goods. All Cosmic Cacao chocolate bars are free of dairy, soy, refined sugars, and gluten. To sweeten the cacao, each bar is infused with raw honey sourced from Minnesota producer Bare Honey. Other ingredients are added for their health benefits since they contain high levels of beneficial antioxidants, vitamins, and minerals. You’ll find all three varieties of Cosmic Cacao’s bars on co-op shelves, packaged in recyclable, locally sourced paper. Currently, Katherine handcrafts three unique bars at a commercial kitchen space in south Minneapolis.

THE BAL ANCE BAR

THE LOVE BAR

THE BEE HAPPY BAR

Lavender and Himalayan pink salt flavor this bar, which was created to provide a balanced sense of calmness, relaxation, and energy.

Made to promote feelings of immense clarity, love, and joy, this bar is flavored with organic rose petals, vanilla, and Himalayan pink salt.

This bar was created with your happiness in mind and is made to make you smile! Ginger root, bee pollen, and vanilla enhance the natural flavor of organic cacao.

Pick some up for yourself or a loved one this Valentine’s Day! Katherine is also working on new product including a cacao mushroom bar with maple syrup which should be available later this year at the co-op.

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COMMUNIT Y PARTNER PROFILE:

Holly Weinkauf & Red Balloon Bookshop NATALIE BREWSTER, EVENT & OUTREACH ASSISTANT

Red Balloon Bookshop, one of Mississippi Market’s nine Community Partner Program participants, has been a part of the Saint Paul community for over 35 years. Located on Grand Avenue, their titles and merchandise reflect the best in children’s and young adult literature, from classics to newly published favorites. Owner Holly Weinkauf has long known this was a world she wanted to be a part of, even before she bought the bookshop eight years ago. Since she was in her teens, Holly has been interested in supporting small local businesses. In particular, she has always wanted to be involved in running an independent bookstore. Her career path initially took a different direction while she worked as a children’s librarian, stay at home parent, and prenatal educator. But those experiences shaped her love of reading as she took on the different perspectives of these roles. Perennial favorite books of hers now include the Little Bear series, Bless Me, Ultima; The Giver, and anything by local author Kate DiCamillo. When the opportunity to purchase Red Balloon Bookshop presented itself, Holly was ready to step in.

RED BALLOON BOOKSHOP RECOMMENDATIONS All Mississippi Market member-owners are eligible to save 10% off full-priced items at Red Balloon Bookshop! • Pizza! An Interactive Recipe Book by Lotta Nieminen • Eat, Laugh, Talk: The Family Dinner Play Book by The Family Dinner Project

• The Great Minnesota Cookie Book Red Balloon was already an established neighborhood by Lee Svitak Dean, Rick Nelson, and Tom Wallace destination in 2011, when the transfer of ownership occurred. • Teen Chef Cooks: 80 Scrumptious, Family-Friendly Recipes As Holly has overseen the business and its direction for longby Eliana de las Casas term success, she has continued to foster its well-known spirit of • The Complete Cookbook for Young Chefs by America’s Test Kitchen Kids community. Red Balloon’s staff are eager to discuss books and make reading recommendations. The bookshop hosts free weekly story times, book clubs for teens and adults, book signings, and other author events regularly. Holly also ensures that they give back to the community by donating books and gift cards to local nonprofits that promote literacy and a love of reading. They also partner with Saint Paul Public School’s Project REACH over the holidays to provide books to children who are in temporary housing situations. Community is integral at Red Balloon, and Holly is appreciative to be part of such a wonderful local one. What Holly enjoys most about owning the bookshop is hearing the excitement and enthusiasm in kids’ voices as they walk through the door. Really, though, it is easy for anyone to appreciate the unique experience that visiting Red Balloon Bookshop offers. Learn more about supporting local, independent businesses, and discounts available for co-op members at each, by visiting msmarket.coop/community-partner-program. 18 | THE MEDLEY

RED BALLOON BOOKSHOP POP-UP SATURDAY, FEB. 22 | 11:00 A.M.-1:00 P.M. | WEST 7TH STORE Red Balloon Bookshop will be visiting our West 7th store with a variety of foodthemed children’s books and cookbooks for sale. They’ll also read some of their favorites during a special story time at 11:30 a.m. and will be available afterward to answer any questions you might have about books written for kids and teens.

CELEBRATING GENDER DIVERSITY & INCLUSION AT THE CO-OP MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

Last year, a dedicated group of Mississippi Market employees spent time developing an organizational-wide Diversity, Equity & Inclusion Statement. The group consisted of floor staff, administrators, and managers from each of our three stores. The final statement expresses a commitment to ensuring everyone who enters our doors knows they are a valued part of our co-op community. It states:

“

“At Mississippi Market Co-op, we support and celebrate everyone’s unique identities, perspectives, and abilities. We believe that our diversity adds value and makes our co-op stronger. For this reason, we continually work to foster a diverse, inclusive, and accessible environment where everyone is able to be their authentic selves. This empowers co-op staff to contribute their best efforts toward creating a shopping experience and organizational culture where all shoppers, vendors, and staff feel welcomed, represented, and respected.

commitment, you may see staff members wearing green or rainbowcolored gender pronoun buttons on their nametags (i.e. He/Him, She/Her, They/Them, Ze/Zir). This optional call-out is one way that staff can share their gender pronoun with others, raise awareness of gender affirmative language with shoppers and other staff, or show their support as an ally of LGBTQ and non-binary individuals. When visiting Mississippi Market, you can take part in this commitment to celebrating gender diversity and inclusion by using non-gendered language. For example, instead of addressing people as “sir” or “ma’am,” try “friend.” In place of “ladies” and “gentlemen” or “guys” and “gals,” “folks” can be just as descriptive. When in doubt, simply ask and use someone’s name. By addressing people with gender-inclusive language, you’ll help us create safe spaces where people of all genders feel valued. As part of this effort, you’ll also begin to see new signs at the co-op that read, “If you are unsure of someone's pronouns, please use gender-neutral language and/or a person's name when talking to them. We appreciate you!” Whether intentional or not, making assumptions about someone’s

We hold diversity, equity, and inclusion as intrinsic co-op values and strive to ensure they are reflected in every aspect of how we operate. This is If you are unsure of someone's pronouns, please use gender-neutral language imperative to and/or a person's name when talking to them. We appreciate you! upholding our cooperative pronoun can come across as disrespectful and hurtful. Looking beyond mission of empowering our diverse communities. By acting together in solidarity, we continually pursue our goals of the binary is one way we can all show respect and avoid making creating a more just food system and a more equitable society.” assumptions about someone’s gender identity. If you make a mistake and misgender someone, simply apologize and respectfully ask them to An area of recent focus surrounding these efforts has been share which pronoun they use. Thank you for joining us in ensuring that celebrating gender diversity and inclusion at the co-op. As part of this everyone feels comfortable being their authentic selves at the co-op.

”

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COMMUNITY WORKSPACES FOR WOMEN, NONBINARY & TRANS FOLKS MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

Founded in Minneapolis’ North Loop, The Coven fosters community through intersectional coworking spaces geared toward women, non-binary, and transgender individuals. Their first location symbolically opened its doors on International Women’s Day (March 8) in 2018. Late last year, they expanded and opened a second space in Saint Paul’s Cathedral Hill neighborhood, a few blocks east of our Selby store. Why ‘The Coven’? Their name is a nod to convening community, or as they put it, “We believe when women, non-binary and trans folks gather together, they create magic.”

20 | THE MEDLEY

From left to right: Co-founders Bethany Iverson, Liz Giel, Alex West Steinman, and Erinn Farrell

The Coven was created to prioritize workplace services and spaces for the LGBTQ community and women of color while advancing gender and racial equity within the local business scene. Simultaneously, it seeks to address disparities and barriers to access that institutionalized racism and sexism still present in many professional settings. The Coven is intentional about stewarding inclusive spaces that empower historically marginalized individuals to pursue their dreams and step into their economic power. Co-founders Alex West Steinman, Liz Giel, Bethany Iverson, and Erinn Farrell launched the idea through a crowdfunding platform called iFundWomen with a $100,000 fundraising goal. Initial demand far exceeded expectations, resulting in over $300,000 raised by 150 founding members. In slightly over a year and a half, their membership base grew to over 400. With the opening of the Saint Paul location, they hope to gain another 600-800 members. Folks who have joined include people of every age and socioeconomic background from many different industries. Roughly 30% are individual entrepreneurs or small business owners and about 30% are recent Twin Cities transplants. In keeping with their values, they offer three membership types (annual, monthly, and social) at varying price ranges. One annual membership is donated to an underrepresented individual for every

five sold. This 5-for-1 Community Funded Membership program prioritizes the LGBTQ community, women of color, immigrants, military veterans, and those who are differently abled. So far, this has allowed them to welcome 140 annual members at no cost who might not have been able to afford it otherwise. The Coven recognizes that success means more than just a supportive gathering space. Members have access to a variety of other benefits, including networking opportunities, business and personal health classes, and discounts at other local businesses. On-site member perks include dedicated spaces for new parents and daily prayer, childcare services, a fully stocked snack pantry, conference rooms, showers, changing rooms, a beauty bar, fitness classes, and more. Premium perks at the new Saint Paul space include 24/7 secure access, private offices, and a gender-inclusive meeting space. Recently, The Coven partnered with Mississippi Market to provide their Saint Paul members access to fresh produce, healthy snacks, and beauty products for all skin and hair types. Weâ€™re proud and excited to support another local business with a mission dedicated to empowering our diverse communities! Learn more at thecoven.com.

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RAINBOW COLLARD WRAPS 6 SERVINGS

INGREDIENTS

1 bunch collard greens, washed well, large stems removed 4 oz. rice noodles, uncooked 1 cup carrots, shredded 1 cup red cabbage, shredded ½ cup red bell pepper, julienned 2 green onions, thinly sliced 2 Tbsp. cilantro, chopped 2 Tbsp. tamari 1 Tbsp. rice vinegar 1 ½ Tbsp. toasted sesame seeds

Photo credit: Amanda Paa, Heartbeet Kitchen

P R E PA R AT I O N

In a pot of boiling, salted water, blanch leaves of collard greens for about one minute each. Set them gently on a towel to dry.

P repare rice noodles according to package directions. Drain noodles well and toss with tamari, rice vinegar, and toasted sesame seeds. Set aside.

To prepare wraps, lay out one blanched leaf, stem side toward you. Line the middle of the leaf, left to right, with about ¼ to ½ cup of rice noodles. On top of the rice noodles, pile a few pieces of carrot, red cabbage, and red pepper. Sprinkle with a pinch of green onions and cilantro. Fold the bottom of the collard leaf up over fillings. Fold in the right and left sides of collard leaf and roll toward the top, like making a burrito. Set aside and repeat process with remaining collard green leaves and fillings. Serve with peanut sauce (if desired). Adapted from NCG.coop

22 | THE MEDLEY

co-op classes

MARCH

Japanese Cooking: The Basics — West 7th store

Ugandan Vegan Cooking — West 7th store

Saturday, Mar. 7 • 1:00–3:00 p.m.

Saturday, Mar. 28 • 1:00–3:00 p.m. $40/$35 members

Miso soup and rice are staples of Japanese cooking. Learn how to prepare these dishes along with a full meal that includes grilled fish, boiled spinach with sauce, and a quick pickled vegetable. INSTRUCTOR: Kimiko Molasky

Yoga with Emily Rose — East 7th store Wednesday, Mar. 11 • 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. INSTRUCTOR: Emily Rose, Mesic Movement

Italian Baking: Focaccia — West 7th store Saturday, Mar. 14 • 12:00–4:00 p.m. $30/$28 members

Focaccia is northern Italy’s analog to the south’s pizza. For those who relish the flavor of a good bread, Focaccia can be made however you like, with only a coating of coarse salt, olive oil, and rosemary, or loaded with ingredients like olives, tomatoes, and cheese. Please bring an 8” cast-iron skillet. INSTRUCTOR: Jan Grover

Instant Pot: Cooking from Frozen — West 7th store Sunday, Mar. 15 • 1:00–2:30 p.m. $30/$25 members

Forgot to thaw a package of meat and it’s already dinnertime? No worries – the electric pressure cooker can help. In this class, we’ll discuss cooking frozen meats under pressure while we make and eat Creamy Chicken & Wild Rice Soup. Please bring a small jar or heat-proof container. INSTRUCTOR: Kirsten Madaus

B U D GE T CO O KIN G

AT THE CO-OP Budget Cooking at the Co-op: Fish Taco Bowls with Charred Corn & Cilantro Lime Sour Cream — East 7th store

$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), and cassava. INSTRUCTOR: Henry Kisitu

Thursday, Mar. 19 • 5:30–7:30 p.m. $5 registration required, reimbursed as $5 co-op voucher

Brew Your Own Kombucha — East 7th store Saturday, Mar. 21 • 1:00–2:30 p.m. $35/$30 members

Easy Peasy Plant-Based Dinner Party — East 7th store Sunday, Mar. 29 • 1:00–3:00 p.m. $15/$12 members

Learn how easy it is to impress your friends with a fully plant-based meal. We’ll start with a spinach artichoke dip for an appetizer, then make a creamy ranch kale salad as a starter. Lasagna with homemade cheeses will be the main dish made, followed by a cashew-based cheesecake for dessert. INSTRUCTOR: Steve Leinen, Animal Rights Coalition

Food as Medicine: Your Food & Mood Connection — West 7th store Monday, Mar. 30 • 6:00–7:30 p.m. $30/$27 members

INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha

Mushrooms for Food & Medicine — East 7th store Sunday, Mar. 22 • 2:00–4:30 p.m. $25/$20 members

In this class, we’ll explore a variety of medicinal and edible mushrooms, their properties, and their uses. Participants will learn how to integrate mushrooms into daily meals and will make and take home a medicinal mushroom syrup or tincture.

Learn about foods that impact anxiety, depression, stress, and inflammation, as well as principles for healthier eating. Together, we’ll learn how food affects your mental health, what to eat to balance your mood, and how stress affects your body. Participants will be able to identify their own food rules to maximize their health. INSTRUCTOR: Monica Peterson

INSTRUCTOR: Monarda Thrasher

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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