Issuu

SPRING 2019

LIVE MUSIC BY LOCAL MUSICIANS

Chris Koza & Seasaw SPRING 2019

THE MEDLEY is published quarterly to provide up-to-date information on Mississippi Market, the cooperative movement, healthful food, nutrition, and local community. Digital copies can be seen online at msmarket.coop/medley. Editorial Disclaimer–Opinions expressed herein are solely those of the authors and are not necessarily representative of the newsletter or Mississippi Market. Nutritional and health information are provided for informational purposes only and are not meant as a substitute for consultation with a licensed health care provider. Comments on the content of this newsletter are heartily encouraged and may be sent to medley@msmarket.coop.

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

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

Saturday, June 15

3:00–7:00 P.M. • WEST 7TH STORE Food Trucks | Craft Beer Food Samples | Live Music Arcade Games & Prizes | Bouncy Castle Photo Booth | Face Painting Staff Artist Tent Commemorative Co-op Gear Additional details on pages 20 and 21.

co-op buzz Additional details available at msmarket.coop/blog

East 7th Community Mural This past winter, we partnered with GoodSpace Murals, a group of local artists focused on community collaboration, to brainstorm ideas for creating a mural. You’re invited to participate in painting the mural, which will be installed in the seating area of our East 7th store in May.

Community Mural Paint Party SATURDAY, APRIL 13 | 11:00 A.M.–1:00 P.M. | EAST 7TH STORE

HELP PAINT A PORTION OF OUR COMMUNITY MURAL. ALL ARE WELCOME! GoodSpace Murals uses an indirect painting technique where participants paint on large canvas sheets. These sheets will be installed in the seating area at our East 7th store. All skill levels, ages, and experiences are welcome to help paint the mural! Join us in making it a representation of our collective community. At this event, enjoy light snacks and beverages and receive a co-op coupon for your time and participation.

Community Mural Reveal Ceremony & Party

S AV E T H E D AT E S Additional details available at msmarket.coop/event

Taste of Spring with Urban Roots

SATURDAY, MAY 11 | 11:00 A.M.–1:00 P.M. EAST 7TH STORE

Join May’s Positive Change recipient for an intimate lunch featuring their locally grown produce. Additional details on page 11.

Sunscreen Swap

SATURDAY, MAY 18 | 11:00 A.M.–2:00 P.M. ALL THREE STORES

Limit one sunscreen trade-in per household, while supplies last. Additional details on page 24.

$3 Community Dinners

THURSDAY, MAY 16 | 5:30–7:00 P.M. | EAST 7TH STORE

THURSDAY, JULY 25 | 5:00–7:30 P.M. EAST 7TH STORE

PARTY AS A COMMUNITY TO CELEBRATE WHAT WE CREATED TOGETHER.

THURSDAY, AUG. 22 | 5:00–7:30 P.M. EAST 7TH STORE

Join us to celebrate the beautiful piece of art we’ve created together. There will be a brief program at 6:00 p.m., but you are welcome to drop in any time between 5:30 and 7:00 p.m. to enjoy light snacks and beverages while admiring the colorful food mural you’ve helped create.

Celebrate community with good food, great people, and live music! Additional details and menus forthcoming.

Annual Spring Plant Sale MAY 3–27 | 8:00 A.M.–8:00 P.M. DAILY WEST 7TH STORE

During May, you'll find an array of native flowering plants, pollinator-friendly annuals and perennials, herbs, and vegetable startsat our annual spring Plant Sale. Everything at the sale will be sourced locally and grown using organic growing standards, with a healthy selection of certified organic vegetables too.

Holiday Hours

EASTER Sunday, April 21 | Open regular store hours MEMORIAL DAY Monday, May 27 | Open regular store hours

Additional details on page 13.

THE MEDLEY | 3

A MESSAGE FROM THE BOARD

40 Years of Democracy in Action STEPHEN STRENG , VICE PRESIDENT & FINANCE COMMITTEE MEMBER

Our 40th anniversary—what a milestone! This year also commemorates another historic landmark: the 175th anniversary of the Rochdale Equitable Pioneers Society being founded in England. The Rochdale Pioneers started their co-op to ensure their members’ access to healthful food (sound familiar?) and to protect themselves from powerfully dominant and exploitive businesses. The Pioneers are considered the founders of the modern cooperative movement, and the Cooperative Principles that guide how we and other co-ops operate are descended from the rules they set for themselves.

every co-op members’ ownership and say is equal. No member-owner can use more money to buy more votes. Every member-owner has the same access to the decision-making processes. Any political democracy without economic democracy is, at best, shamefully limited and certainly at risk of failure. Co-ops help create the economic democracy necessary for a healthy political democracy. Your co-op, and many others, are successful examples of balanced political and economic democracy in action. At Mississippi Market, we strive to give members ample opportunity to participate in our democraticallycontrolled business. For example, you can run for election to join the board of directors. Too big a commitment? You can serve on a committee, attend

Since economic inequality and injustice are rampant and eroding the democratic functioning of our government, it’s worth highlighting one of these Cooperative Principles: #3 Member Economic Your co-op, and many others, are successful Participation. It states, examples of balanced political and economic “Members contribute equitably democracy in action. to, and democratically control, the capital of their cooperative.” Typically, when something big falls apart, the only co-op events to speak with board members or way to fix and rebuild it is piece by piece. Our staff, attend our annual meeting, and, of course, co-op is one small but powerful piece in creating vote to elect new board candidates each year. economic fairness and restoring democracy. As At co-ops, we practice building and strengthening a Mississippi Market member-owner, you own real democracy, effective democracy, and a part of this remarkable and vibrant business, democracy that is fair and just every day. In order to along with over 18,000 others in our community. rebuild and restore Big Democracy, it helps to Ownership gives you a say in what your co-op have the example and experience of little does and how we do it. Perhaps most importantly, democracies like ours.

STEPHEN STRENG is a technical writer and proposal developer at the Food Protection and Defense Institute. He brings management and financial experience to the board, as well as expertise in food production and land-use issues developed across a career in forprofit companies, nonprofits, and academia.

OPPORTUNITIES TO CONNECT Upcoming Board Meetings Tuesday, April 23 • Tuesday, May 28 • Tuesday, June 25 | 6:30–9:00 p.m. | Selby classroom Share a Meal and Engage with your Board 4 | THE MEDLEY

Additional details on page 27.

Wednesday, June 26 | 6:00–7:30 p.m. | West 7th store

Ingredients

WHOLE GRAIN SALAD

WITH MINT YOGURT DRESSING SERVES 4 (VEGETARIAN)

Salad: ½ cup farro ½ red onion, peeled and diced ½ lb. green beans, ends removed and chopped 6 cups mixed spring greens 1-pint grape tomatoes, halved 6 soft-boiled eggs, halved 1 Tbsp. lemon juice, freshly-squeezed 2 cups water Salt and pepper, to taste Dressing: 1 small shallot, finely-chopped ¾ cup whole-milk plain Greek yogurt 2 Tbsp. fresh mint, finely-chopped 1 Tbsp. lemon juice, freshly-squeezed 1 pinch Kosher salt, to taste 1 pinch black pepper, freshly-ground

Photo credit: Amanda Paa, Heartbeet Kitchen

Preparation 1.

Add 1 cup of water and farro to a large pot. Bring to a boil over high heat. Reduce heat to medium-low, cover pot, and simmer 30–40 minutes, or until farro is al dente. Drain any remaining water and let cool.

hile farro is cooking, create dressing by mixing W shallot, yogurt, mint, and 1 Tbsp. lemon juice in a small jar with lid. Add lid and shake well to incorporate. Season with salt and pepper to taste.

In a separate pot, bring 1 cup of water to a boil over medium-high heat. Place eggs into water one at a time using a slotted spoon. Reduce heat to medium-low and cook eggs 6–7 minutes. Transfer eggs to a small bowl of ice water and chill for 2 minutes. Gently crack and peel eggs; set aside.

T oss mixed greens, red onion, green beans, and halved grape tomatoes with 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper. Add farro to bowl and toss to combine.

When ready to serve, plate salad. Cut soft-boiled eggs in half and add to plates. Drizzle salad with mint yogurt dressing.

THE MEDLEY | 5

MINNE SOTA PRODUCER

Gerhard’s Brats has been crafting small-batch, handmade bratwursts since fall of 2012 and selling them wholesale to co-ops and groceries for the past five years. During their first three years in business, Gerhard’s Brats were sold exclusively at local Twin Cities food co-ops, supported by members like you who value small, local, family-owned food producers, makers, and farmers. Today, because of increasing consumer demand, their delicious brats can be found in 11 states.

Gerhard’s Brats Authentic Old-World Bratwurst MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

Co-founded by Rob Lee and namesake Gerhard Riautschnig, these authentic Vienna-style sausages are created using simple ingredients, including all-natural pork casings, antibioticfree pork sourced from a collective of farmers in Northern Iowa, and simple seasonings including salt, pepper, and garlic. The pork they use comes from Duroc hogs raised outdoors, not in enclosures, that are fed an all-vegetarian diet. Since they only use high-quality pork fat, 75-percent-lean meat, wholesome ingredients, and no fillers or preservatives, Gerhard’s Brats have a higher nutritional content than much of the competition. They also contain no wheat, no sugar, and one-third of the typical sodium found in conventional brats. When creating their original recipes, Gerhard and Rob developed products they wanted to eat themselves. In fact, it was the lack of 6 | THE MEDLEY

clean-ingredient brats in the market place that led them to create their own. All Gerhard’s Brats, including their Original, Smoked, Käsewurst (Smoked Cheese), Hungarian Hunstman, and Bier Brats, are made using an authentic Austrian recipe passed down from Gerhard’s grandmother. They are sold fully precooked, ready to reheat and eat with your favorite sauerkraut, condiments, and sides. As a young child, Gerhard grew up in rural Austria, making bratwurst by hand with his parents who raised and slaughtered hogs on their family farm. By continuing this tradition, Gerhard brings a wealth of Old-World techniques and the lost art of home-cured meats to his local food business. In addition to focusing on simple, clean ingredients that are locally sourced, Gerhard’s Brats prioritizes local partnerships. For example, the beer in their Bier Brats comes from

Co-founder Gerhard Riautschnig

Bauhaus Brew Labs, a German-inspired craft brewery in Northeast Minneapolis. They’ve also recently established a local catering partnership with famed woman-owned business Chow Girls Killer Catering and Origin Meals, a local meal kit service, to expand their reach. This summer, you can find their mobile brat truck, the Gerhard’s Würstelstand, at our 40th Anniversary Block Party on June 15 (additional details on page 21). Swing by to meet them while grabbing a few flavorful brats and sauerkraut. A newer Gerhard’s product, their Germanic sauerkraut is inspired by another family recipe and contains cabbage, apples, cinnamon, and spices. While you’re here, pick up a few packs of brats to grill or pan fry at home. Gerhard and Rob recommend the following

brat-and-beer pairings: an effervescent lager with their Original brat; a rich porter, stout, or red ale with their Smoked brat; or a hoppy IPA with their Bier brat. No matter how you decide to enjoy them, Gerhard’s Brats can’t be beat!

APRIL Register at msmarket.coop/event

Easy Peasy Plant-Based Cheese— West 7th store

Intro to Zero Waste — West 7th store

Sunday, April 7 • 1:00–3:00 p.m.

Tuesday, April 23 • 5:30–8:00 p.m. $15/$12 members

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

$10/$7 members

Learn practical steps to reduce the amount of waste you produce. We’ll delve into simple swaps to reduce single-use items and packaging, sustainable waste-reduction habits, tips for shopping in bulk, and navigating family relationships throughout your zero-waste journey. Resources including books, products, and hacks will be provided. INSTRUCTOR: Kristina Mattson, Zero Waste Saint Paul

Yoga with Emily Rose — West 7th store Thursday, April 11 • 7:00–8:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

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

Budget Shopping at the Co-op — West 7th store Wednesday, April 24 • 5:00–6:00 p.m. B U D G E T S H O PPI N G

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

AT THE CO-OP

Learn the secrets to shopping for local, healthful foods without breaking the bank. Learn to set a budget, get coupons and resources, and learn more about our Co+op Basics and LIME programs. If you are new to the co-op, this class is a great starting point.

INSTRUCTOR: Emily Rose, Mesic Movement

Countertop Fermentation: Spring Vegetables — West 7th store

INSTRUCTOR: Katie Marty, Mississippi Market

Sunday, April 14 • 1:00–4:00 p.m. $33/$31 members

Make bright, colorful sauerkrauts, kimchi, and other fermented vegetables to enliven your meals. Please bring one or two quart-sized jars with lids to take home your ferments. Children over 6 welcomed and encouraged to attend. INSTRUCTOR: Jan Grover

Budget Cooking at the Co-op: Italian Sausage, Rainbow Chard & Barley Skillet — East 7th store

Make your own Empanadas — East 7th store Thursday, April 25 • 5:30–8:00 p.m. $25/$22 members

Join America Jimenez for a hands-on class learning to make authentic Salvadoran empanadas. Together, we’ll make and taste two delicious varieties; a savory empanada filled with beans and vegetables and a sweet one filled with custard. INSTRUCTOR: America Jimenez

Thursday, April 18 • 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 and cook on a budget in this interactive class featuring a recipe that will feed a family of four for less than $15. We’ll lead a store tour and cooking demo where participants will shop for, learn to cook, and taste a delicious, affordable recipe. INSTRUCTORS: Katie Marty, Mississippi Market and Terese Hill, East Side Table

Grow your own Backyard Mushrooms — West 7th store Sunday, April 28 • 1:00–2:30 p.m. $39/$34 members

Growing your own gourmet oyster mushrooms can be easy and nearly maintenance free, and perfect for backyards and community garden plots. Learn what mycelium is, how to start and care for a variety of mushrooms, and how to grow mushrooms on logs. Each participant will inoculate their own oyster mushroom log to take home, which should fruit mushrooms in a matter of months! INSTRUCTOR: Jeremy McAdams, Cherry Tree House Mushrooms

DIY Green Cleaning — East 7th store Wednesday, April 17 • 6:00–7:30 p.m. $7/$5 members

Make your own green cleaning products with essential oils to feel good about what goes into your home. In this class, you'll learn tips for safely using essential oils to enhance your everyday life and create a cleaner space. You’ll also get to make your own surface scrub and toilet bowl cleaning products to take home. INSTRUCTOR: Elena Mercurio, Aura Cacia

The Seven Best Foods for Optimal Thyroid Function — East 7th store Tuesday, April 30 • 6:30–8:00 p.m. $10/$7 members

Find out the seven best foods for thyroid function, in addition to the best supplements you can take. Learn what you can do on your own to naturally improve thyroid function, energy, and feel better than you have in years! INSTRUCTOR: Dr. Lori Jokinen

THE MEDLEY | 7

First Signs of Spring LEAH OLIVER, MARKETING MANAGER

The first signs of spring are emerging, and local spring produce is one of the best ways to enjoy the season. With bright colors and refreshingly light flavors, crisp spring produce is a welcome sign of winter’s end. Here are some of the best picks for spring and what to look for when adding them to your basket.

t RAMPS These wild leeks resemble shallots but with red stems and broad green leaves. Local ramps are only available for a few weeks each spring season and are very limited in supply. They boast a unique but mild flavor, reminiscent of onions and garlic, that taste great in pasta, with eggs, or used in a homemade compound butter. Look for thinner stalks for the best flavor.

t RADISHES These quick-growing plants are some of the first local produce items to appear at the co-op in early spring. We carry many varieties of radishes, but you’ll most often find the Cherry Belle, which has a round, cherry-red bulb and white flesh. Radishes are crisp, firm, and peppery, and they make a colorful addition to soups and salads. Try them roasted, as it mellows their peppery bite. t

ASPARAGUS This springtime menu staple is a versatile vegetable with crisp, tender stalks. Look for tips that are tightly closed and bottoms that are still green. The tenderness of asparagus is determined by how it was grown and when it was harvested, not by the thickness of its stalk. This adaptable vegetable is delicious when roasted, steamed, or puréed in creamy soups.

8 | THE MEDLEY

SPRING ONIONS q Spring onions are a sweet, yet mild, onion with a small, white or pink bulb at their base. They are similar in appearance to a scallion or green onion but are typically planted at the end of summer and grown over the winter for spring harvest, producing a more flavorful onion. They can be eaten raw or cooked, and they pair well with other fresh spring vegetables and leafy greens.

DIY CLEANING SUPPLIES

LEAH OLIVER, MARKETING MANAGER

Homemade cleaning supplies are easy to make, affordable, and safer for both your home and the environment. Most likely, you have many of these common household ingredients already on hand. Transform your cleaning routine by making these DIY recipes from Aura Cacia.

DIY Green Cleaning — East 7th store Wednesday, April 17 • 6:00–7:30 p.m. Join Aura Cacia for tips at an upcoming class. Additional details on page 7.

Photo credit: Amanda Paa, Heartbeet Kitchen

All-Purpose Cleaning Spray

A multipurpose home cleaning spray featuring lavender and tea tree essential oils.

Window Cleaner

Use this homemade cleaner with lemon essential oil and vinegar to give your windows a smudge-free, lint-free shine.

Ingredients

3 tsp. Aura Cacia Lemon Essential Oil

½ tsp. Aura Cacia Lavender Essential Oil

14 fl. oz. water

½ tsp. Aura Cacia Tea Tree Essential Oil

1 fl. oz. white distilled vinegar

1 tsp. unscented liquid soap

1 16-oz. spray bottle

15 fl. oz. water 1 16-oz. spray bottle

Instructions

1. In bottle, combine essential oil and vinegar.

Instructions

2. Top off with water, replace lid and shake until well-blended.

2. Top with water, replace lid, and shake until well-blended.

3. To use, shake bottle, spray window and wipe clean with a paper towel or lint-free cloth.

1. In bottle, combine soap and essential oils.

3. To use, spray on surface and wipe clean with damp cloth.

Floor Cleaner

A simple DIY floor cleaner.

Ingredients

1 tsp. Aura Cacia Fresh Ginger Essential Oil 1 tsp. Aura Cacia Lemon Essential Oil 8 fl. oz. water 8 fl. oz. white vinegar 1 16-oz. spray bottle

Instructions

1. Add all ingredients into spray bottle, replace sprayer cap, and shake until well-blended. 2. To use, shake bottle and spray 1–2 times to area being cleaned, then wipe with a warm, damp sponge or cloth.

THE MEDLEY | 9

MAY R ECIPIENT

URBAN ROOTS

MINNESOTA FOOD ASSOCIATION

In honor of Mississippi Market’s 40th anniversary, we are providing a 40-percent match to our May Positive Change recipient. During last October’s annual board election, member-owners were asked to vote for one of three nonprofit organizations to receive this May’s matching funds, and Urban Roots was selected. Maximize your impact in May when you donate at the register with our 40-percent match!

APR IL R ECIPIENT

MINNESOTA FOOD ASSOCIATION Since 1983, Minnesota Food Association (MFA) has worked to build a sustainable local food system through food advocacy, organic farming resources, technical assistance, and land access. MFA operates a land-based Farmer Education Program, which provides immigrants, refugees, and people of color with training and resources to launch organic farm businesses. Program participants have access to land at Big River Farms, MFA’s 150-acre certified organic farm in Marine on St. Croix. April Positive Change funds will provide vital support to MFA’s range of programming, including education on organic farming and farm business management; land access; and market opportunities. Funds raised will also support MFA’s educational programming on sustainable agriculture and local food systems for youth and the broader community. 10 | THE MEDLEY

Founded in 1969, Urban Roots (formerly Community Design Center of Minnesota) has provided a range of community-development services in Minneapolis, Saint Paul, and southern Minnesota with a common thread of empowerment, engagement, and innovation. Since 1996, Urban Roots has operated food and environmental programming on Saint Paul’s East Side, engaging thousands of youth and families in education, training, and work projects that provide service to the community, develop young leaders, and improve personal and environment health. Through this programming, they cultivate and empower youth by connecting them to nature, healthful food, and community. Funds raised at co-op registers in May will support Urban Roots’ paid youth internship programs and help increase their capacity to serve young people on the East Side.

J U N E R ECIPIENT

WOMEN’S ADVOCATES Founded in 1974, Women’s Advocates was the first shelter in the nation for women and children escaping domestic violence. Today, they continue to serve as a safe space for survivors of all backgrounds and cultures to escape domestic violence and begin the healing process toward a path of self-sufficiency. They offer shelter, meals, clothing, transportation, personal-needs items, counseling, and other basic services. In an average day, Women’s Advocates provides shelter and services to 50 women and children, helps dozens of crisis line callers, and educates students and professionals about domestic abuse prevention and services. Funds donated in June will support their kitchen and food program to provide domestic abuse survivors and their families with access to three nutritious meals each day.

Urban Roots has been a longtime partner of Mississippi Market. Our East 7th store is located a few blocks from their headquarters and across the street from two of their urban farm plots. During the summer, our East 7th store serves as a drop spot for Urban Roots’ community-supported agriculture (CSA) produce boxes. You’ll also find Urban Roots’ delicious youth-grown produce, including radishes, herbs, mixed greens and more, at our East 7th store during the local growing season. Join us for a special luncheon event with Urban Roots this May to learn more about their transformational work.

Taste of Spring with Urban Roots — East 7th store Saturday, May 11 • 11:00 a.m.–1:00 p.m. $12/$10 members

Join Urban Roots for an intimate lunch event. Their youth interns will make a delicious salad with early spring greens and fresh pizza with sauce and toppings they’ve grown locally. We’ll enjoy a meal together while learning more about Urban Roots’ educational programming and community impact. Each participant will leave with a full belly and free Urban Roots swag. Register at msmarket.coop/event

CREATE POSITIVE CHANGE 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! THE MEDLEY | 11

GROW YOUR OWN A Q&A with Maureen Hark PL ANT SALE COORDINATOR

ANNUAL SPRING PLANT SALE WEST 7TH STORE

MAY 3–27 | 8:00 A.M.–8:00 P.M. DAILY

12 | THE MEDLEY

How long have you been managing the co-op’s spring Plant Sale? How did you get involved originally?

Maureen Hark

This is my fourth year coordinating the Plant Sale. I have a background in gardening education, urban farming, and community organizing. While I had never coordinated a sale of this size prior to working at the co-op, I am forever interested in what our community is eating and jumped at the chance of finding more ways to support that. Being the co-op’s Plant Sale Coordinator has been a great learning opportunity!

What can co-op shoppers find at the Green Earth Growers has beautiful hanging Plant Sale? What are some of your baskets and annuals, and Rush Creek offers favorite plants available at the sale? a phenomenal collection of herbs. All of You’ll find an array of native flowering plants, pollinator-friendly annuals and perennials, herbs, and vegetable starts. This includes an extensive collection of tomatoes, peppers, and herbs that are constantly being built upon and refined based on customer and staff feedback. My favorite plants available at the Plant Sale are the selection of fresh culinary herbs. This year, you’ll find 13 varieties of basil, 12 varieties of lavender, 15 varieties of mint, as well as shiso, patchouli, ginseng, calendula, and Mexican oregano, along with a huge variety of more common herbs like parsley, thyme, and rosemary.

Where does Mississippi Market source its Plant Sale offerings?

Everything is sourced locally from Glacial Ridge Growers (Glenwood, Minn.), Green Earth Growers (Prior Lake, Minn.), and Rush Creek Growers (Spring Valley, Wis.). Glacial Ridge is known for their comprehensive native plant collection,

them are strongly committed to using sustainable growing practices. Everything at the Plant Sale is grown using organic standards with a healthy selection of certified organic vegetables available.

Have you seen the Plant Sale change and evolve from year-to-year? Yes, it continually evolves as we respond to feedback and suggestions. For example, peppers are becoming increasingly popular. Last year, we brought in several new varieties from around the world, and this year will be no different. You’ll find a Piquillo pepper from Spain commonly used in making tapas; a squat, wrinkly Ají Dulce pepper from Puerto Rico, which is similar to a habañero but without the intense heat; and a pepper called Berbere used for making a spicy paste that is a key ingredient of Eritrean and Ethiopian cuisine.

How can co-op shoppers learn more about different types of edible gardening during the Plant Sale?

Each Saturday afternoon during the Plant Sale, Ramsey County Master Gardeners What new features or unique will be on hand to share their expertise plants will be available during on a variety of topics with co-op shoppers. this year’s Plant Sale? Also, co-op staff member Winona Everyone is hungry for colorful plants and Gomez will hold a special kids’ activity anxious to start gardening in early spring. each Saturday during the sale related This year, you’ll be able to find pansies, petunias, and other hardy flowering annuals to that day’s Master Gardener topics. a week and a half before the Plant Sale begins during our Early Bloomer Sale. Look for them in the West Ask a Master Gardener— West 7th store 7th store entryway beginning Each Saturday in May | 1:00–3:00 p.m. Speak with edible-gardening experts and April 22. New this year, you’ll also get your questions answered. find lingonberries and thornless blackberries, in addition to Meyer MAY 4—Building a Pollinator Garden lemon, Makrut lime, and Black MAY 11—Gardening with Children Fig trees, which make excellent MAY 18—Vegetable Container Gardening potted patio plants that can be MAY 25—Growing & Preserving Herbs brought indoors during the winter.

THE MEDLEY | 13

DIY RAISED BED SUPPLIES • One box of 2½" wood screws. A Four 2" x 10" pieces of Western red cedar lumber, 4 feet in length. B Four 2" x 10" pieces of Western red cedar lumber, 8 feet in length. C One 4" x 4" piece of Western red cedar lumber, 8 feet in length, cut into four 20"-tall pieces. D One cubic yard of soil—mixture consisting of ½ compost, ½ topsoil.

HOW TO: BUILD & PLANT A RAISED BED GROW YOUR OWN FRESH VEGGIES AND HERBS MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

B C

While fairly short in length, the return of Minnesota’s growing season is a welcome sign of spring. This year, try growing your own vegetables and herbs in a raised garden bed. All you’ll need is a small, sunny spot in a yard or community garden, along with some lumber, soil, and your choice of local, sustainably-grown plant starts from our spring Plant Sale. Raised beds are an excellent option for growing your own food in the city since they allow you to easily manage soil health, water infiltration and drainage, and pests. Follow the steps below and you’ll be reaping the rewards of fresh homegrown produce in no time! 1. Explore your yard or community garden for a sunny, open spot that faces primarily south. Areas with southeast to southwest sun exposure work well, too. 2. Measure an area four feet wide by eight feet long. This will serve as the base of your raised bed. When plotting your space, ensure you have at least two feet of clearance on each side for accessing plants.

14 | THE MEDLEY

3. Purchase lumber at a local hardware, garden supply, or home goods store, then assemble your raised bed using wood screws. Place 2" x 10" pieces of lumber in a rectangular shape, standing upright on the 2" edge, with two four-foot end pieces overlapping the lip edge of two eight-foot pieces. Fasten each piece of 2" x 10" lumber to an interior 4" x 4" corner piece of lumber using wood screws. Once constructed, fasten a second row of 2" x 10" boards to the interior 4" x 4" corner pieces.

4. Place organic topsoil and compost mixture into your assembled raised bed. Fill to within 1–2" of top. 5. Plant your bed with a combination of edible annuals, such as tomatoes, cucumbers, peppers, onions, mixed greens, kale, and your favorite herbs, like basil, oregano, rosemary, cilantro, mint, dill, or parsley. 6. A good rule of thumb when planting your raised bed is to place each plant within 6–8" of one another to maximize efficient use of space. The distance between your extended thumb and pinky finger can be used to measure the spacing distance between plants. Place taller or vining plants, like tomatoes and cucumbers, toward the center of your bed, and shorter plants and herbs toward the perimeter. Trellis and stake plants as necessary. 7. Water your new garden and watch it grow! Continue to water as needed throughout the season to keep soil damp and plants moistened.

ississippi Market turned 40 this year! For four decades, your communityowned cooperative has proudly operated with the best interest of local member-owners, staff, producers, and a healthy environment as our guiding lights. What grew out of grassroots action and a yearning for radical change, in tandem with countercultural social, political, and economic movements in the 1960s and 1970s, has flourished and evolved with the times. As a Mississippi Market member-owner, you are part of a passionate community dedicated to real, healthful food driven by a desire to nurture the health of both people and planet.

Celebrating

Years of Cooperation

While celebrating our 40th anniversary, itâ€™s important to recognize and show gratitude to the strong foundation laid by local cooperators who came before us. Finnish immigrants in Northern Minnesota and Wisconsin were instrumental in developing democratically-controlled consumer co-ops in the early 1900s. These were created in response to exploitation and injustices they faced. Similarly, a number MATT FRANK, COMMUNICATION & MEDIA SPECIALIST of prominent first-wave food co-ops were founded in the 1930s and 1940s in Saint Paul. A prime example is African-American-owned Credjafawn Co-op Store, which was located in the Rondo neighborhood. These first-wave food co-ops mainly provided shoppers with access to fresh, fairly priced foods and a path toward economic justice. This meant retaining economic capital within the local

ST. CLAIR

September 1974 Merri-Grove Community Foods founded as nonprofit food co-op; opens at 1675 Selby Ave.

1978

Merri-Groveâ€™s paid staff and co-op members vote to move and expand. They then split off to open another co-op, which becomes Mississippi Food Market.

March 1, 1979

Mississippi Food Market opens the ST. CLAIR store at the corner of St. Clair & Pascal avenues.

1979 Mission:

Merri-Grove Community Foo

RANDOLPH

1981

Merri-Grove closes its doors.

February 12, 1991

St. Clair location closes. RANDOLPH store opens at the corner of Randolph & Fairview avenues.

To be a community-owned business that provides healthy, unprocessed foods with minimal packaging to the surrounding neighborhood.

community instead of “losing” it to corporate America. Prior to our first store opening at the corner of St. Clair & Pascal avenues, another local food co-op named Merri-Grove Community Foods laid the groundwork to what would eventually become Mississippi Market.

was high and storefront space was limited. A proposal to move and expand was presented to Merri-Grove members by the board—about a third voted to stay and a little more than half voted to move. A new, larger location was sought in order to grow and evolve the business.

Merri-Grove was founded in 1974 as a nonprofit food co-op by roughly 15 Saint Paulites with a total initial investment of $500. They opened their doors at 1675 Selby Ave. and operated solely to meet the needs of those who used it. Named after the two Saint Paul neighborhoods it straddled— Merriam Park and what is now Macalester-Groveland—Merri-Grove was part of the Twin Cities’ second-wave food co-op movement, along with many of today’s well-loved stores, including Seward, Wedge, Linden Hills, Lakewinds, and Valley Natural Foods, among others. This second wave shifted greater focus toward consumer-ownership and providing access to high-quality, low-cost, all-natural foods that were minimally packaged. In the beginning, Merri-Grove contained two aisles of products and was primarily volunteer-run by those in the surrounding neighborhoods. They strove to keep product prices low and food quality high. While their nonprofit model kept overhead costs and prices low, it limited their product selection and the number of paid employees they could hire and retain. Eventually, Merri-Grove’s seven paid employees sought to expand the co-op since consumer demand

ods

St. Clair store

The new storefront, all 1,200 square feet of it, was our first official home. In March 1979, Mississippi Food Market opened at 1459 St. Clair Ave. Since all of Merri-Grove’s paid staff went to this new location, they were forced to temporarily close their doors. Yet, 10 days following the split, Merri-Grove reopened due to high demand from neighbors, reverting to an all-volunteer-based staff. For the next two years, Merri-Grove and Mississippi Market operated simultaneously as sister co-ops under the same board leadership. Eventually, Merri-Grove closed in 1981. Over the next decade, Mississippi Market saw steady growth. People

SELBY

1993

Mississippi Market co-founds Midwest Food Connection with other area food co-ops, an initiative dedicated to educating children about natural foods and making healthy decisions.

1996

Twin Cities Natural Food Co-ops (TCNFC) trade organization forms after failed attempt by local food co-ops to consolidate. Serves as a way for local food co-ops to collaborate in an increasingly competitive natural foods industry.

1999

TCNFC helps co-found National Co+op Grocers (NCG), a business-services cooperative for retail grocery co-ops throughout the U.S.

2003

Co-op board completes a sale-leaseback agreement for the Randolph store with nearby Saint Paul Academy.

2004

Co-op reaches 5,000 member-owners milestone.

May 1999

SELBY store opens at the corner of Selby & Dale.

2019 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.

forth by the city made for a difficult project. Eventually, we opened our 7,100-square-foot Selby store in May 1999, which still serves the neighborhood today. At the time, Mississippi Market was the only Twin Cities food co-op to have two store locations operating simultaneously.

Randolph store

responded favorably to the new “larger” store on St. Clair Avenue. By the late 1980s, the co-op had once again outgrown our space as shopper demand for local, organic, and all-natural foods intensified. In 12 years at the St. Clair location, our annual sales grew to $1.89 million. In 1991, the St. Clair location closed, and we opened our next storefront about a mile away at 1810 Randolph Ave. With this move, we grew from 1,200 square feet of retail space to 3,595 square feet, almost tripling sales capacity and product offerings. In the ensuing years, organic and natural food sales boomed. Sales at the Randolph store grew rapidly, leading us to expand once again. However, the process faced many challenges. After losing our preferred site to Whole Foods, which opened its first Minnesota location at the corner of Fairview & Grand avenues, we began looking for another site. This ultimately led to us submitting a response to the city’s request for proposal to develop the corner of Selby Avenue & Dale Street. Financing issues, design challenges, and a back-and-forth with stipulations set

While impressive and exciting, operating two stores had its trials and tribulations. The Selby project greatly weakened the co-op’s financial strength because of cost overruns and opening sales being weaker than projected. With a crushing debt burden and depleted operating reserves, the board was forced to take decisive action. In 2003, after a year of negotiating, the board completed a sale-leaseback of our Randolph store to nearby Saint Paul Academy. The Randolph store had become too small for rising consumer demand, and the building

Selby store

SELBY WEST 7TH

April 2006

Eco-stamp program begins as a way to reduce paper bag use while encouraging co-op shoppers to raise money for local nonprofits.

September 2008 Deed for West 7th store signed, and deal is closed.

July 2009

WEST 7TH store opens at corner of West 7th & Perlman streets. Randolph store closing coincides.

West 7th store

2010

Co-op reaches 10,000 member-owners milestone.

September 2011 Gateway Food Initiative established to begin holding funds earmarked for new food co-op on Saint Paul’s East Side.

was in rough shape. Selling this asset allowed us to focus on rebuilding our financial strength to be prepared for future opportunities. That opportunity presented itself in March 2008, when Mississippi Market signed a purchase agreement for our current store location at 1500 West 7th Street after receiving member input, support, and financial loans. A collaborative design process helped us understand member-owners’ hopes and dreams for the new store. Much of the feedback received was incorporated into the new building, including green design elements. In July 2009, the Randolph store closed and our West 7th store opened, built to LEED* Silver-level green building standards. Two years later, in September 2011, a grassroots movement began to bring a food co-op to Saint Paul’s Greater East Side. An outreach meeting drew over 100 interested residents, resulting in the establishment of the Gateway Food Initiative. In April 2012, Gateway Food Co-op (GFC) was incorporated and began accepting new memberships in anticipation of opening a brand-new store. Mississippi Market was supportive of GFC’s efforts and assisted them in obtaining a grant to fund their work. Simultaneously, we agreed to investigate the feasibility of opening a third store to serve St. Paul’s East Side. Both GFC and Mississippi Market agreed this would be the preferred route to take given the challenges they faced starting a new food co-op. In December 2013, the city granted us Tentative Developer Status for our East 7th store. The following month, GFC members voted to dissolve their co-op and become member-owners at Mississippi Market. We then launched a member-loan campaign to finance the new store. By the end of February 2014, member-owners had invested over $1.8 million into the East 7th store. Finally, in September 2015, our third and largest store opened, containing 9,435 square feet of retail space. This significantly expanded our capacity and reach

within Saint Paul and the greater Twin Cities. Our East 7th store was built to LEED Gold-level standards with a focus on green building materials, renewables, and energy efficiency.

East 7th store

It’s been a wild ride! Over the past 40 years, you’ve created and sustained a thriving local food economy by committing to fulfill your grocery shopping needs at Mississippi Market. By voicing your opinions, volunteering your time, and voting with your hard-earned food dollars, you’ve produced the type of change you wish to see in the world. Your membership engagement has supported healthful food that is grown and raised in a sustainable manner, provided your community access to it, and prioritized its true cost. Mississippi Market has come a long way since 1979—from humble beginnings at a 1,200-square-foot storefront to an organization with three co-op grocery stores, a central kitchen, nearly 25,000 square feet of retail space, and over $31 million in annual gross sales. It’s not an understatement to say we’ve communally achieved this success together. Thank you for being an integral part of the Mississippi Market story. Here’s to another 40 years of cooperation!

* LEED, or Leadership in Energy and Environmental Design, is the most widely used green building rating system in the world.

May 2013

Gateway Food Co-op approaches Mississippi Market about opening a third location.

2014

Start of our Limited Income Membership Entry (LIME) program enables equitable opportunity for those on limited incomes access to co-op membership, benefits, and healthful food. January Gateway Food Co-op members vote to dissolve their co-op and become memberowners of Mississippi Market. February Mississippi Market member-owners invest over $1.8 million into our East 7th store. November Launch Everyday Essentials program to bring competitively low pricing to various meat, cheese, deli, and produce items.

EAST 7TH

2015

Co-op reaches 15,000 member-owners milestone. NCG’s Co+op Basics program replaces Everyday Essentials program. This expands everyday low prices to over 300 popular, essential grocery and household items available at the co-op. April Start of Positive Change register roundup and bag credit donation program. Replaces Eco-stamp program.

September

EAST 7TH store opens at the corner of East 7th & Maple streets.

LIVE MUSIC BY LOCAL MUSICIANS Headliner

Chris Koza chriskoza.com

Chris Koza is a Minneapolis composer and songwriter of Americana, folk, indie, pop, and rock music. Born out of folk, country, storytelling, and rock ‘n’ roll, Koza honors and builds on Americana traditions by incorporating a unique pop-music sensibility, subtle synthesizers, rich harmonies, and imaginative production choices. He has supported and shared the stage with artists including Brandi Carlile, Ingrid Michaelson, The Jayhawks, Neko Case, Kathleen Edwards, Dan Wilson, Stephen Kellogg, This Is the Kit, and Tift Merritt, among others. His new album Sleepwalkers Part 1 is being released April 2019.

Opening Act

Seasaw

singseasaw.com Based in Madison, Wis., local musicians Meg Golz and Eve Wilczewski started as co-workers and slowly courted each other into best friendship. Then, they magically turned into music-making co-conspirators. All along, they’ve guided the ship that is their indie-pop band duo Seasaw, featuring lush soundscapes and powerful lyrical choices. Seasaw has performed alongside artists including Lucius, Thao & the Get Down Stay Down, Har Mar Superstar, Shakey Graves, and more. Their latest album, Big Dogs, was selfreleased in September 2018. 20 | THE MEDLEY

40 TH ANNIVERSARY BLOCK PARTY WEST 7TH STORE

Join your co-op community to celebrate 40 years of cooperation! Members-owners like you continue making it possible for Mississippi Market to provide local, healthful, delicious food to our Saint Paul neighbors. Save the date for a free, family-friendly block party featuring delicious food and drinks, live music, kids’ activities, local food samples, and more to celebrate this momentous occasion.

DELICIOUS F O O D T R U C K E AT S

Gerhard’s Würstelstand Local bratwurst producer and Mississippi Market vendor Gerhard’s Brats will be joining us with their mobile bratwurst truck. In the true tradition of Vienna and its Würstelstand culture (corner sausage stands), they’ll be selling brats, sauerkraut, pretzels, and more! Reverie Mobile Kitchen Reverie Mobile Kitchen focuses on local, organic, and sustainable food featuring a creative, entirely plant-based menu. They'll have a variety of big global flavors and familiar comfort foods for sale. Gluten-free and vegan options will be available.

L O C A L , C O O P E R AT I V E LY BREWED BEER

Broken Clock Brewing Cooperative We’ve partnered with Minneapolis-based Broken Clock Brewing Cooperative to create a special 40th Anniversary beer made with locally grown ingredients from one of our farm partners. This exclusive, specially crafted brew will be available for sale at our 40th Anniversary Block Party. Support two local co-ops at once!

FREE LOCAL FOOD SAMPLES The following local makers will be passing out free samples at the block party.

LOCAL ART & CO - OP GEAR A tent will feature artwork for sale created by co-op staff. Show your love for local artists and take home a unique, one-of-a-kind piece of art. A booth with customdesigned Mississippi Market gear will also be available to commemorate this major milestone. Co-op gear will be available for sale throughout the event. Wear your new gear with pride—you are the co-op difference!

Save on 40th Anniversary deals! TUESDAY, JUNE 11–FRIDAY, JUNE 14

Shop at the co-op the week of our 40th Anniversary Block Party to enjoy special deals on co-op favorites. From Tuesday, June 11–Friday, June 14, there will be a 40% off sale of a different featured local product each day, while supplies last. Specific sale details to be announced.

Brake Bread Local, naturally leavened breads and baked goods delivered to St. Paul homes and stores by bicycle. Ferndale Market Free-range, local, organic turkey from Cannon Falls, Minn. Izzy’s Ice Cream Handmade ice cream with more than 100 flavors made locally in the Twin Cities. Organic Valley A cooperative of farmers producing awardwinning organic milk, cheese, butter and more. Peace Coffee Proudly roasting, pedaling, and brewing outstanding fair-trade and organic coffee in the Twin Cities. THE MEDLEY | 21

GET TO KNOW YOUR CO-OP FAMILY

Meet Catherine Downey OPERATIONS MANAGER

How long have you been working at the co-op, and what brought you here originally? I’ve been working at the co-op for 25 years! When I started working at Mississippi Market, I was living with my parents and needed a job so I could move out. I originally started as a part-time cashier. In what ways are your personal values reflected in your work at the co-op? As a child, I tagged along on my Mom’s shifts at the Northside Food Co-op in North Minneapolis. I was influenced early on to value good food, local producers, supporting my local community, and building authentic relationships. Having the opportunity to work for a co-op, with access to amazing food and great people, has pretty much been my dream job. What other roles have you held at the co-op? Did your previous roles prepare you for your current position? Prior to becoming operations manager, I was a cashier, front end manager, accounts payable clerk, human resources manager, and store manager. Everything I’ve done at the co-op has prepared me for my current position, including actively listening to others, being curious, living in the benefit of the doubt, learning from mistakes, serving others, allowing myself to change my mind, and using kindness—the world needs more of it. What are the most rewarding and the most challenging parts of your job? I look forward to coming to work every day! I find joy in the interactions I have with coworkers and customers and am always learning something new. I also enjoy the teaching aspect of my job and watching people grow. The most challenging part is staying relevant in a fiercely competitive market, including retaining both customers and staff. Natural foods are available almost everywhere these days. A huge challenge continues to be convincing consumers to spend their dollars at the co-op, a local business with multiple bottom lines, including concern for community. WORK FOR THE FRIENDLIEST STORE IN TOWN! VIEW AND APPLY FOR JOB OPENINGS AT MSMARKET.COOP/CAREERS 22 | THE MEDLEY

Front End M

anager, 19 96

What changes have you seen at the co-op and in the natural foods industry since you started working here? How has the co-op evolved over time? We’ve grown from one store with 35 employees to three stores with over 200 employees. Continuing to serve more of our local communities is a big part of how we’ve evolved throughout the years. When I started working at the co-op, there were no Whole Foods or Trader Joe’s, and now they, and many other grocers, are here in fullforce. We’ve also seen a lot of consolidation among both producers and distributors. What is your outlook for the co-op over the next 40 years? Do you envision it growing, expanding, or changing? Yes! Being creative, flexible, and adaptable are all key ingredients to our future success. Continuing to figure out how to meet the changing needs of consumers is also incredibly important. I think we’ve done a pretty darn good job in the last 40 years and am confident we will continue to do so. Stay tuned!

MAY Register at msmarket.coop/event

Kids’ Cooking: Make a Pizza! — East 7th store

Wild, Edible & Medicinal Plant Walk — East 7th store

Japanese Cooking: Syabu Syabu — West 7th store

Saturday, May 4 • 1:00–2:00 p.m.

Sunday, May 19 • 1:00–3:00 p.m.

Saturday, May 25 • 1:00–3:00 p.m.

$7/$5 members

Free (registration required)

This pizza-making lesson will present local plants, flavors, herbs and spices common to Minnesotan cuisine. Children will use both fresh and dried herbs to make pizza and will explore how this popular food can be a healthful meal option. This class is intended for children in K–6.

Join us for this all-ages plant identification walk-and-talk. Participants will learn about the medicinal and nutritive benefits of common weeds, native plants, and trees. In the event of rain, we will have an indoor spring edibles workshop. Donations welcome.

INSTRUCTOR: Molly Sowash, Midwest Food Connection

INSTRUCTOR: Monarda Thrasher

Yoga with Emily Rose — East 7th store

Ayurveda for Healthy Digestion — East 7th store

Thursday, May 9 • 7:00–8:00 p.m.

Tuesday, May 21 • 6:00–8:00 p.m.

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

Join yoga instructor Emily Rose 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

$15/$10 members

The majority of diseases originate from our gut. Hence, if we keep our gut healthy, many diseases can be avoided. This class will focus on the Ayurvedic concept of Agni - “the digestive fire,” how to keep your gut balanced, understanding the Ayurvedic diet, and Ayurvedic home remedies for digestive issues.

$45/$40 members

Learn how to make Syabu Syabu, a Japanese hot-pot dish with thinly sliced, high-quality beef, vegetables, and special Syabu Syabu sauces. It is a fun, tasty dish to enjoy with your family and friends. Class includes a full meal. INSTRUCTOR: Kimiko Molasky

DIY Vietnamese Spring Rolls — East 7th store Sunday, May 26 • 1:00–2:30 p.m. $30/$25 members

Learn how to make traditional Vietnamese spring rolls — “Goi Cuon,” where to find the ingredients, and substitutes for vegetarian options. Instructor Hoa teaches this handson class following the spirit of “if you like to eat good food, learn to make it yourself.” INSTRUCTOR: Hoa Young

INSTRUCTOR: Vanashree Belgamwar

Budget Cooking at the Co-op: Herby Couscous with Snap Peas & Chicken — East 7th store

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

AT THE CO-OP

Himalayan Cooking: Nepali Momos — East 7th store Wednesday, May 22 • 6:00–8:00 p.m. $35/$32 members

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

B U D GE T SH O PPIN G

AT THE CO-OP

In this class, learn to make momos, popular Nepalese dumplings, which can be made with meat or vegetarian fillings. Have fun with family and friends perfecting the art of folding momos while enjoying your delicious creations. Class includes a plate of six momos and mouthwatering sauce. INSTRUCTOR: Ishwari Rajak

Budget Shopping at the Co-op — East 7th store Thursday, May 23 • 6:00–7:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

Zero-Waste Natural Dyeing — East 7th store Wednesday, May 29 • 6:00–8:00 p.m. $20/$15 members

Join instructor Libby London as we explore the unique art of natural dyeing using kitchen scraps. Libby will show us how to create beautiful hues using common kitchen ingredients that you can purchase at Mississippi Market. Please bring three different 100-percent-natural fiber textiles to dye in class, such as 100 percent linen, cotton, silk, or wool—1oz. weight each. Natural dyes will only work on natural fibers. Dress in clothes that can get messy. INSTRUCTOR: Libby London, Northern Dyer

THE MEDLEY | 23

SAFER SUNSCREENS C H O O S E C H E M I C A L- F R E E A L T E R N A T I V E S LEAH OLIVER, MARKETING MANAGER

A good sunscreen is important to help protect your skin from exposure to harmful

UVA and UVB rays. Unfortunately, the most common ones contain chemical

fillers instead of minerals. According to the Environmental Working Group

(EWG), a nonpartisan nonprofit dedicated to protecting human health and the

environment, the two chemical fillers to be most concerned with are oxybenzone

and octinoxate. These fillers are both labeled as hormone disruptors. You’ll never

find these, or any of the other common chemical fillers (avobenzone, octisalate,

octocrylene and homosalate) in sunscreens at the co-op. The mineral-based

sunscreens you’ll find here are also free of artificial ingredients such as parabens, phthalates and synthetic fragrances. Plus, they’re biodegradable and cruelty-

free, making your decision a healthy one for you, your family, and our planet.

Look for the following chemical-free sunscreens in our Wellness department.

Sunscreen Swap Saturday, May 18 | 11:00 a.m.–2:00 p.m. | All Three Stores Trade in your chemical-based sunscreen for a FREE Badger sunscreen that is effective, safe, and made with clean ingredients. Limit one sunscreen trade-in per household, while supplies last. No empty bottles please.

24 | THE MEDLEY

BADGER

• Antioxidant-rich formulas. • MyChelle Clear Spray is fastabsorbing and dries clear. • MyChelle Sun Shield Stick is great for the face and contains avocado, jojoba, and vitamin E oils to help moisturize and protect.

A L B A B O TA N I C A • Certified gluten-free. • Great for sensitive skin. • Fast-absorbing, lightweight formulas. • An affordable mineralbased sunscreen.

Photo credit: Amanda Paa, Heartbeet Kitchen

• Made in the U.S. • Family-friendly formulas. • Contains 98 percent certifiedorganic ingredients. • Clear zinc formula provides effective coverage without the white tint.

MYCHELLE DERMACEUTICALS

THE MEDLEY | 25

MINNE SOTA PRODUCER

ROOTS ESSENTIAL HOLISTIC BATH & BODY CARE

MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

Roots Essential was started in 2015 by local female entrepreneur Evangeline Stacy. She creates therapeutic bath and body care products in small batches using plant-based ingredients and recyclable, locally-sourced packaging. No synthetic chemicals or fragrances, fillers, artificial colors, petroleum, formaldehyde or parabens are ever used. This guarantees clean, safe hygiene options rich in beneficial plant-based properties. Youâ€™ll find their aromatic fine mist sprays, essential-oil-based body lotions, therapeutic bath soaks, and all-natural vegan soaps in our Wellness department. Located in Wayzata, Roots Essential has been providing their certified non-GMO and cruelty-free products to Mississippi Market Co-op shoppers since August 2018. Prior to founding Roots Essential, Stacy worked as a sports massage therapist with both the University of Minnesota football team and the Minnesota Timberwolves. During this time, she began creating therapeutic bath soaks and body lotions to assist clients in sports injury rehab. As a practitioner of Ayurvedic massage and cooking, Stacy incorporated plant-based ingredients into her homemade body care formulas. The healing properties of plants have been shown to boost immunity, reduce inflammation and stress, aid muscle relaxation and repair, and assist in improving sleep habits. Using organic ingredients, including coconut, peppermint, and lavender essential oil, these lotions became such a hit with her clients that she decided to produce them wholesale. Today, Stacy continues making Roots Essential bath and body care products by hand with help from family. By doing so, she is able to keep overhead costs 26 | THE MEDLEY

low and passes those savings on to you in the form of affordable, clean products. Roots Essential prioritizes a holistic approach to health and wellness. For example, by using a sustainable sourcing standard, they opt to obtain raw product ingredients from small, reputable farmers and ethically-operating essential oil distillers. This core value can also be seen in their use of responsibly-sourced amber glass containers that are reusable and recyclable. This packaging protects their products from harmful UV rays while ensuring optimal potency. It also enables a reduction in packaging waste heading to landfills. Furthering Roots Essentialâ€™s holistic philosophy, they partner with the nonprofit Clean the World Foundation. The foundation is a global health organization committed to improving quality of life for vulnerable communities through access to personal hygiene products and sustainable

Founder Evangeline Stacy and mother, Adelina Sebastian Eres

sanitation solutions. A percentage of all Roots Essential net sales is donated to the foundation, supporting their efforts to reduce body care waste from the hospitality industry. Rescued personal hygiene items are then distributed to those affected by poverty, homelessness, humanitarian crises, and natural disasters around the world. Over the past 10 years, Clean the World Foundation has distributed more than 48 million bars of recovered soap to 10 million people in over 127 countries. Your purchase of Roots Essential personal care products directly supports these noble efforts.

JUNE Register at msmarket.coop/event

DIY Hummus — West 7th store Saturday, June 8 • 1:00–2:30 p.m.

Yoga with Emily Rose — East 7th store Wednesday, June 19 • 7:00–8:00 p.m.

$15/$12 members

Rethink hummus by incorporating more vegetables and herbs. In this hands-on class, we'll make beet, carrot, and green goddess hummus. Samples of all three varieties will be provided. INSTRUCTOR: Andrea Bye

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

Cooking with Rhubarb — West 7th store Sunday, June 9 • 1:00–4:00 p.m.

$33/$31 members

Five Steps to Boost Metabolism — West 7th store Thursday, June 20 • 5:30–7:00 p.m.

In this class, begin to think differently about rhubarb. Its sourness can perfectly complement fruit and other vegetables. To explore its less-common uses, you’ll make a spring salad that includes lightly-roasted rhubarb, a sauced pork roast, and a heavenly rhubarbraspberry pie. Extensive handout provided.

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

INSTRUCTOR: Jan Grover

INSTRUCTOR: Nutritional Weight & Wellness

Summer Travel with Essential Oils — West 7th store

Easy Soups with your Instant Pot — East 7th store

Tuesday, June 18 • 6:00–8:00 p.m.

$25/$20 members

Saturday, June 22 • 1:00–3:00 p.m.

Learn the ins-and-outs of making soup in a pressure cooker or Instant Pot as we taste our way through a wide variety of simple, tasty soups. You’ll leave with numerous recipes, a full belly, and a newfound love of pressure cooking. INSTRUCTOR: Katyna Johnson

INSTRUCTOR: Terra Johnson, Pranarom

Easy Peasy Meat Substitutes — East 7th store Sunday, June 23 • 1:00–3:00 p.m.

Tuesday, June 25 • 6:00–8:00 p.m. $5 registration required, reimbursed as $5 co-op voucher

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

AT THE CO-OP

Share a Meal and Engage with your Board — West 7th store Wednesday, June 26 • 6:00–7:30 p.m. $5 registration required, reimbursed as $5 co-op voucher

$35/$30 members

$20/$17 members

Join Terra from Pranarom, a local organic essential oils company, to learn which essential oils can prepare us for summer travel and fun. Organic options for bug spray, travel first aid, summer immunity, summer skin, remedies, and more will be discussed.

Budget Cooking at the Co-op: Burst Cherry Tomato Fish with String Beans — East 7th store

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

DIY Kombucha — West 7th store Thursday, June 27 • 6:00–7:30 p.m. $34/$30 members

Fermented foods have been used for thousands of years to bring good health to those that use them. This class offers tastes of many different kombucha varieties and instruction on how to make them. Class fee includes a starter culture. INSTRUCTOR: Barb Bredesen

$15/$12 members

In this class, you’ll learn how easy and tasty it can be to substitute plant-based proteins such as jackfruit, tofu, and seitan into your meals instead of meat.

Japanese Cooking: Bento Box — East 7th store Saturday, June 29 • 1:00–3:00 p.m.

INSTRUCTOR: Steve Leinen, Animal Rights Coalition

$40/$35 members

Bento is a Japanese lunch box with rice, protein, and vegetables. In this class, you’ll learn Bento Box cooking tips, see a demo of how to prepare it, and practice making rice balls and your very own Bento. INSTRUCTOR: Kimiko Molasky

THE MEDLEY | 27

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

Mississippi Market Co-op | 622 Selby Ave. | Saint Paul, MN | 55104 S AV E T H E D AT E

Saturday, June 15 Additional details on pages 20 and 21.

msmarket.coop |

@msmarketcoop |

@msmarketcoop

1500 West 7th Street Saint Paul, MN 55102

622 Selby Avenue Saint Paul, MN 55104

740 East 7th Street Saint Paul, MN 55106

7:30 a.m.–9:30 p.m.

7:30 a.m.–9:00 p.m.

651-690-0507

651-310-9499

651-495-5602

PLEASE RECYCLE This paper was locally Milled in MN