Issuu

SPRING 2020

earth month events SPRING 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. INTERIM GENERAL MANAGER Catherine Downey

EDUCATION & EVENTS Katie Marty

EDITOR Matt Frank

PROOFREADER Natalie Brewster

MARKETING MANAGER Leah Oliver

PRINTING Modern Press

Laptop & Cell Phone Recycling at the Co-op SATURDAY, APRIL 18 ! ULED RESCHED -12:00 P.M. | EAS T 7TH STO RE 13 | 9:00 9:00 A.M.-12:00 P.M. | EAST 7THA.M. STORE , JUNE SATURDAY

Keep your electronics out of the landfill by recycling them! We’re celebrating Earth Day with a free laptop and cell phone recycling pop-up, hosted by Tech Dump. Items accepted at this event include laptops, cell phones, tablets, holiday lights, and cables/cords/chargers. No other items will be accepted. A Tech Dump associate will be on site to answer any of your questions.

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 Drew Lein Laura Mirafuentes Lauren Siegel

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?

Earth Day Community Bike Ride

FREE

REGISTRATION REQUIRED

SUNDAY, APRIL HED19ULED! RESC ERT OWN BIKE SHO P (LBS ) | LOW P.M. 1:00-3:00 P.M. | LOWERTOWN BIKE SHOP (LBS) JULY 26 | 1:00-3:00 DAY, SUN

Join us for a family-friendly bike ride with community partner Lowertown Bike Shop (LBS). The route will be approximately seven miles long from LBS to Mississippi Market’s West 7th store and back. We'll end the ride with complementary snacks from Appetite for Change and craft beverages from Saint Paul Brewing. Register at msmarket.coop/event

Please email your name, member number, and new address to info@msmarket.coop. On the cover: Raspberry Cream Scones Photo credit: Amanda Paa, Heartbeet Kitchen.

Due to COVID-19, event dates are tentative and subject to change. Please view our website and social media pages for any updates as they become available.

co-op buzz

Additional details available at msmarket.coop/blog

THANK YOU STAFF! You are amazing! During the evolving COVID-19 public health crisis, co-op staff members have been working extremely hard to keep our stores stocked, cleaned, and safe for everyone who shops and works here, while continuing to provide you with great customer service.

COVID-19 UPDATE

Please join us in appreciating our amazing staff for going above and beyond to continue serving our Saint Paul community. We deeply value their dedication and commitment.

Earth Day Community Clean-up SATURDAY, APRIL 25 10:00 A.M.-12:00 P.M. | YOUR NEIGHBORHOOD!

FREE Join your co-op and April’s Positive Change recipient, REGISTRATION Friends of the Mississippi River, for an Earth Day cleanSUGGESTED up. Due to COVID-19, we're encouraging individuals and families to host independent clean-up events and pick up trash in your neighborhood or local parks while maintaining a safe distance from others. Register online to make your pledge, receive clean-up tips, and for an opportunity to receive a $5 co-op gift card.

Ice Cream Social & Sale FRIDAY, JUNE 12 | ALL DAY | ALL STORES

Save 20% or more on all ice cream including delicious dairyfree options. Free samples from 3:00-6:00 p.m. - Enjoy tasty samples from Coconut Bliss, Coolhaus, and Izzy’s Ice Cream!

Season Preview with The Good Acre & Mississippi Market WEDNESDAY, MAY 6 | 5:00-6:30 P.M. | THE GOOD ACRE

Join The Good Acre, Shared Ground Farmers’ Co-op, and Mississippi $15/$13 Market for an inside look at the MEMBERS upcoming growing season. Three WITH CODE: SEASONPREVIEW panelists will touch on current weather challenges local farmers are facing, how they’re adapting to be more resilient in the face of climate change, and seasonal local produce you can find at Mississippi Market. Craft cider from Minneapolis Cider Co. and light, locally-sourced appetizers provided. Register at msmarket.coop/event

Selby Remodel Update Due to COVID-19, we have paused the Selby store remodel project until further notice. The health and safety of our staff and community remain our first priorities right now.

$3 Community Dinners THUSDAY JUNE 18, JULY 16, AUG. 20 | 5:00–7:30 P.M. | EAST 7TH STORE

Celebrate community with good food, great people, and live music at your local co-op. Join your East Side community for a rotating selection of delicious, affordable, Market Made meals the third Thursday of each month this summer. Additional details and menus forthcoming.

ALL ARE WELCOME!

THE MEDLEY | 3

A MESSAGE FROM THE BOARD

The Search for New Leadership LAUREN SIEGEL , DIVERSIT Y, EQUIT Y & INCLUSION COMMITTEE CHAIR

This spring is a time for new beginnings Recently, we hired executive search firm at Mississippi Market. With them comes a CohenTaylor to support our GM recruitment bittersweet transition, but I am hopeful and efforts, which will last roughly 90-120 days. grateful all at once. Our General Manager CohenTaylor was chosen based on their (GM) of over twenty years, Gail Graham, robust experience, local presence, national recently retired. On behalf of the entire network, successful partnership with another board, I’d like to take this opportunity local food co-op, and strong record of to thank Gail for all that she has working with other values-based done and provide an update clients. I am hopeful that our on the GM search process. As a dedicated collaborative search will

member-owner, your capture the attention of some Gail has been a strong, influential leader in input and support of very qualified candidates. the cooperative world the GM search process Meanwhile, Catherine throughout her storied career. is highly valuable. Downey has been hired as Mississippi Market is lucky Interim General Manager. She to have had her leadership began this new role in mid-March and mentorship of many staff. She to allow a two-week overlap prior to has built lasting relationships throughout Gail’s departure. Catherine has served the cothe Mississippi Market community. Her op for over 24 years in a variety of positions, leadership will leave a positive, indelible most recently as our Operations Manager. We mark on our co-op and the greater food are excited and grateful to have Catherine’s co-op industry. We wish her the best as she astute leadership during this time of transition. ventures into retirement and her next chapter. As a dedicated member-owner, your input Luckily, you may still see her at the co-op and support of the GM search process is in the role of dedicated member-owner! highly valuable. While CohenTaylor will Since Gail’s retirement announcement be leading the process, we encourage last September, the board has been hard you to share information about the search at work. We created a General Manager with people you think may be good Search Committee, interviewed cooperative candidates for the position and direct them consultants and search firms, and began to our website for more information. determining the preferred leadership traits, experiences, and passions of ideal candidates. LAUREN has a Master's degrees in Social Work and Public Policy and is employed as a Case Management Redesign Policy Analyst with the MN Department of Human Services. She believes food co-ops have a unique opportunity to promote social justice causes and be a positive influence in their communities. She enjoys serving on the board while using her knowledge of sustainable food systems, community engagement, and diversity and inclusion.

UPCOMING BOARD MEETINGS April 28*, May 26*, June 23* | 6:30–9:00 p.m. | If you would like to contact the board, please email board@msmarket.coop *Due to COVID-19, spring board meeting dates and times are tentative. Please view our website for any updates as they become available. INTERESTED IN RUNNING FOR A SEAT ON THE BOARD? Watch our website and social media pages for information about the upcoming election cycle! Applications available in June. 4 | THE MEDLEY

co-op classes

MAY

Growing Backyard Mushrooms — East 7th store

Instant Pot Salads — East 7th store

Saturday, May 2 • 1:00-2:30 p.m.

Tuesday, May 19 • 6:30-8:00 p.m. $39/$34 members

$30/$25 members

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

Let’s keep the kitchen cool while eating well! In this class, learn to use an electric pressure cooker to quickly cook proteins and grains for healthy salads. We’ll make and eat Instant Pot Chicken Caprese Salad, Southwest Shrimp and Corn Salad, and Wild Rice Greek Salad. Additional recipes and electric pressure-cooking tips provided.

INSTRUCTOR: Jeremy McAdams, Northwood Mushrooms

INSTRUCTOR: Kirsten Madaus

Garden Planning Basics — East 7th store

Yoga with Emily Rose — East 7th store

Sunday, May 3 • 1:00-3:00 p.m.

Wednesday, May 27 • 7:00-8:00 p.m. $35/$30 members

$5 registration, $5 co-op voucher received

Have you wanted to start gardening but don’t know where to begin? Lorie will introduce you to the process through a discussion on site evaluation, plant needs, and the three meanings of “companion planting.” She will also have sample plants from our upcoming spring Plant Sale on hand.

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

INSTRUCTOR: Lorie Marsh

Cooking Seafood — East 7th store

INSTRUCTOR: Emily Rose, Mesic Movement

Friday, May 29 • 6:30-8:30 p.m.

Vegan Cooking: Delightful Dips & Sensational Spreads — East 7th store

$22/$20 members

Saturday, May 9 • 10:30 a.m.-12:30 p.m. $18/$15 members

Who would have thought that dips and spreads can offer so much nutrition to your diet? Created with nutrient-packed foods, we'll make and sample Café Brenda’s Miso Pate, Garlicky-Garlic Tofu Dip, and Tahini Drizzle. All make a great pairing with grains and veggies. INSTRUCTOR: AmyLeo Barankovich, Animal Rights Coalition

Caven and Miranda from Seafood Producers Cooperative will share their expertise on the simplest, best ways to prepare fish. From choosing a fillet to cooking it perfectly, you’ll learn techniques and tips for incorporating fresh seafood into your meals. Tasty samples provided! INSTRUCTORS: Caven Pfeiffer and Miranda Trende, Seafood Producers Cooperative

Japanese Cooking: Sushi — East 7th store Saturday, May 30 • 1:00-3:00 p.m.

Home Composting 101 — East 7th store

$50/$47 members

Saturday, May 16 • 10:00-11:30 a.m. $10/$8 members

Interested in learning more about composting? This class will introduce you to the basics, including how to start, its ecological value, and where to find additional resources within the community.

Temaki sushi, or hand rolls, are the easiest way to enjoy sushi at home. Kimiko will use three types of fish as well as eggs, vegetables, pickled ginger, and seaweed to create a delicious and healthy meal. INSTRUCTOR: Kimiko Molasky

INSTRUCTOR: Brianna Gohde, Ramsey County Master Gardener and Mary Phelps, Hennepin County Master Recycler/Composter

Due to COVID-19, all April classes have been canceled. May and June classes are tentative and subject to change. Please view our website and social media pages for any updates as they become available. Register for all classes at msmarket.coop/event, call 651-690-0507, or visit our Customer Service desks.

THE MEDLEY | 5

Tomatoes ripening in TGA hoophouse

LO C AL FO OD HUB

MEET THE GOOD ACRE

Behold, the power of collaboration! The Good Acre (TGA) is a nonprofit food hub located in Falcon Heights, a stone’s throw from the University of Minnesota’s agricultural fields and the Minnesota State Fair grounds. At its heart is a focus on cultivating productive partnerships between local growers, food producers, wholesale clients, and consumers. This commitment is reflected in their mission of “connecting and strengthening local farmers, food makers, and communities through good food”. Inside TGA’s distinctive red metal siding and sweeping, pitched rooflines, you’ll find a food production and storage warehouse, a commercial production kitchen, a community classroom, and support offices. These individual spaces work in tandem to support successful farmers, food businesses, and the larger surrounding community.

Strengthening Sustainable, Local Food Systems MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

The Good Acre staff 6 | THE MEDLEY

Open for business in October 2015, TGA offers a range of services and facilities that encourage business growth for farmers and food makers. Organizational partnerships have been developed with the Hmong American Farmers Association, Shared Ground Farmers’ Cooperative, and Big River Farms, among others. A priority is placed on supporting immigrant and minority farmers and reducing barriers to access. TGA provides connections to land, local markets, and wholesale programs. In addition to state-of-the-art shareduse facilities, TGA promotes sustainable farming, land stewardship, and sound business practices. Educational resources cover topics like sales, marketing, soil fertility, disease and pest management, and season extension tips. Ultimately, these efforts and resources not only aid farmers, but further strengthen and support the Twin Cities’ thriving local food systems. Currently, 15 local food makers rent space in TGA’s commercial kitchen to produce a variety of foods including ferments, condiments, sweets, sodas, teas, oatmeal, and more. These products are sold by each maker through various retail outlets. By offering access to a shared-use commercial kitchen, TGA reduces the large

SEASON PREVIEW WITH THE GOOD ACRE & MISSISSIPPI MARKET

$15/$13 MEMBERS

WITH CODE: SEASONPREVIEW

WEDNESDAY, MAY 6 | 5:00-6:30 P.M. | THE GOOD ACRE Join The Good Acre, Mississippi Market, and a group of local panelists for an inside look at the upcoming growing season. Additional details on page 3. Register at msmarket.coop/event

up-front financial investments that can be unattainable by small start-up businesses. Similarly, farmers have access at TGA to shared-use space for packaging, washing, processing, and storing fresh foods. Farm partners primarily sell their food through a collective Farm Share program (similar to a CSA share, but with food grown by multiple farmers) and a local farm-to-school wholesale program. TGA partners with 22 Twin Cities school districts to sell healthy food grown by their independent farm partners. TGA has also established corporate wholesale partnerships to further these efforts and expand their reach. This enables them to bring healthy, locally grown food to other institutions while connecting farmers to additional opportunities.

This year, Mississippi Market has sponsored TGA’s pantry program. TGA hosts many public classes each month covering a diverse range of cultural cuisines, cooking techniques, and kitchen tips. Many of the ingredients used in TGA’s cooking classes come from Mississippi Market, which helps offset class costs for attendees. TGA class attendees also receive a recipe packet and Mississippi Market coupon. As a co-op member, you’re supporting TGA’s efforts when you shop at the co-op. This is yet another way that your commitment to owning and shopping at the co-op supports and strengthens sustainable, local food systems.

THE MEDLEY | 7

LO C AL PRODUCER S

New Local Items at the Co-op VANILLA BEAN PROJECT VANILLA EXTRACT LAKELAND, MINN.

This small-batch vanilla extract is locally produced using vanilla beans from member-owned cooperatives and women-owned businesses in Madagascar.

AURA CACIA SHOWER SALTS – N O R W A Y , I O W A Allow the steam of your shower to turn into a delightful aromatic experience. Aura Cacia shower salts are formulated with pure essential oils in a base of sea and dendritic salts for a long-lasting aroma.

COCO, BEE & NUT GRANOLA – S A I N T P A U L , M I N N . Coco, Bee & Nut is a grain-free granola with a base of wholesome mixed nuts, seeds, dried fruit, wildflower honey, and organic coconut oil. All of these ingredients are blended together with various spices to create unique granola flavors. 8 | THE MEDLEY

SACRED BLOSSOM FARM HERBAL TEAS B U F FA LO CO U N T Y, W I S C .

Nutritive herbs are organically grown at Sacred Blossom Farm. They are then dried with care and minimally ground without flavor additives to produce delicious herbal teas.

YOU BETCHA KIMCHI – M I N N E A P O L I S , M I N N . Founded in 2013, You Betcha Kimchi is Minnesota’s take on a Korean staple, using only locally-grown vegetables. It's available in three levels of zing.

PRAIRIE PRIDE FARM MAPLE BOURBON BACON M A N K ATO , M I N N .

It’s hard to find a better flavor profile than Prairie Pride Farm’s newest bacon. This all-natural and GMO-free bacon is a wonderful addition to gourmet burgers and breakfast burritos.

BAMBOO SWITCH BODY CARE ESSENTIALS SAINT PAU L , M IN N .

Reduce your carbon footprint with this zero-waste brand offering ecofriendly, plastic-free alternatives. Made with bamboo, the fastest growing renewable resource, these items are naturally antibacterial, organic, and biodegradable. Plus, they’re made right here on Saint Paul’s East Side! THE MEDLEY | 9

Moving Beyond the Three Rs MARY PHELPS, HENNEPIN COUNT Y MASTER RECYCLER/COMPOSTER

Let’s strive beyond “Reduce, Reuse & Recycle”. Before food and packaging ever hits the trash bin, we can also “Refuse” waste, “Rethink” our choices, “Repurpose” materials, and “Rot” (compost) our food scraps. Lowering our collective impact begins with reflecting on current behaviors, acknowledging options, and finding ways to integrate sustainable choices into our lifestyles the best we can. Everyone’s path toward waste reduction looks different; there’s no “right way” to do it. Here are a few more Rs to consider while shopping the grocery aisles.

REFUSE • Make a list. Sticking to a shopping list limits excess and potential spoilage. • Skip the produce bag. Let fruits and vegetables sit freely in your cart or bring reusable bags instead. • Avoid packaging when possible. Plastic films, Styrofoam, and black plastics are always trash.

REDUCE • Set a waste reduction goal for your shopping cart. Is “50% package-free” possible? Or, consider “allowing only 1/3 of your packaging to be plastic” or perhaps “20% of purchases coming from the bulk department”. • Bring clean, reusable containers to the bulk department and explore the variety of grains, pastas, nuts, snacks, flours, herbs, oils, treats, and even cleaning products that are available. • Lessen packaging by buying the largest available size and avoiding individually packaged items when possible.

10 | THE MEDLEY

RETHINK • Rethink your options. How many ways can you purchase a specific product? For example, beans can be purchased dry in a plastic bag or in bulk or purchased pre-cooked in a metal can or plastic pouch. Consider the packaging material and choose the most sustainable option that fits your lifestyle.

REUSE • Remember, even disposable items can be repurposed – it’s all in how you (re)use them. Clean sauce jars, oil bottles, and yogurt tubs are great vessels to re-fill with bulk items.

REPURPOSE • Salvage food scraps for future cooking. Save veggie scraps in the freezer to make broth, use potato skins to make homemade chips, or repurpose carrot tops in pesto.

• Reclaim empty deli containers to pack tomorrow’s lunch or to freeze soup in for next month.

REC YCLE • Opt for packaging that you know, with certainty, can be recycled. Be wary of plastics, many of which are not recyclable. In fact, according to the Environmental Protection Agency only 9% of plastics are recycled in the U.S. Give preference to metal, paper, and glass when you can. • Want to learn more? Become an expert at our Recycling 101 class in June (see page 22 for details).

ROT • Start composting. When food enters the landfill, it doesn’t decompose properly and instead creates methane, a powerful greenhouse gas. Bringing your food scraps to an organics drop-off site or composting at home is a huge step toward sustainability. Learn how to start composting at home on pages 18 and 19.

THE MEDLEY | 11

Create

EARTH DAY COMMUNIT Y CLEAN-UP SATURDAY, APRIL 25 10:00 A.M.-12:00 P.M. | YOUR NEIGHBORHOOD! Join Aprilâ€™s Positive Change recipient, Friends of the Mississippi River, and pledge to pick up trash in your neighborhood. Additional details on page 3.

FREE

REGISTRATION SUGGESTED

APRIL R ECIPIENT

MAY R ECIPIENT

FRIENDS OF THE MISSISSIPPI RIVER

SUSTAINABLE FARMING ASSOCIA

Friends of the Mississippi River (FMR) synthesizes citizen, community, and environmental voices speaking on behalf of the Mississippi River watershed in the Twin Cities. Their programming is designed to promote awareness and engagement in four related areas: water quality and watershed health, land protection and restoration, community education and engagement, and river corridor protection. Each year, FMR sponsors more than 100 volunteer and educational opportunities that inspire people to connect with our local environment. April Positive Change funds will support environmental education events for youth and adults, clean water advocacy, and invasive species removal at local Saint Paul parks.

Sustainable Farming Association of Minnesota (SFA) promotes regenerative agriculture practices through education focused on improving and building healthy soil. Comprised of nine regional chapters, SFA reaches over 5,000 growers, agricultural professionals, and food supporters annually who are dedicated to the long-term success of sustainable farming operations across Minnesota. Through farmer-to-farmer networking

Protecting, restoring, and enhancing our local Mississippi River watershed

12 | THE MEDLEY

Promoting the long-term success of local farmers a

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

JU N E R ECIPIENT

ATION OF MINNESOTA

and farmland

opportunities, hands-on education, demonstration projects, and research, they advance environmental stewardship, economic resilience, and strong, diverse communities. May Positive Change funds will support three of their crop and soil health programs focused on fruit and vegetable production, marketing, and sales.

LIFETRACK

Empowering families and individuals to reach their full potential

Lifetrack supports children and families, people seeking employment, and the deaf and hard of hearing communities by teaching skills designed to strengthen resiliency and inspire beneficial change. With their staff of trained professionals, they offer classes, personalized guidance, and a connection to community. By providing access to these important relationships and resources, Lifetrack helps people navigate challenging life circumstances. In 2018, they served over 2,300 clients and 1,800 families. June Positive Change funds will provide resources for Lifetrackâ€™s children and family program, allowing them to hire a nutritionist, serve healthy snacks during classes, and educate families about nutrition during home visits. THE MEDLEY | 13

INGREDIENTS 2/3 cup all-purpose flour 1/3 cup whole wheat flour

2 Tbsp. sugar 1 tsp. baking powder 1/4 tsp. salt 3 Tbsp. cold butter, cut or grated into small pieces 6 Tbsp. heavy cream 1 egg, separated 1 tsp. vanilla extract 3/4 cup fresh or frozen raspberries P R E PA R AT I O N

Preheat oven to 400Â° F.

I n a mixing bowl, whisk together the flours, sugar, baking powder, and salt. In a second bowl, whisk together heavy cream, egg yolk, and vanilla extract.

Using a pastry cutter or a fork, combine cold butter with the flour mixture until it resembles coarse breadcrumbs. Gently toss raspberries into the flour and butter mixture, ensuring that they are evenly distributed, then slowly add the cream and egg yolk mixture. Fold together gently until a dough forms.

P lace the dough on a floured surface and gently pat it out to be 1/2-inch to 1-inch thick. Cut the dough into 3-inch circles using a cookie or biscuit cutter, and place them on a greased or non-stick baking sheet. Gently push the remaining scraps of dough back together and cut more scones until all the dough is used.

Beat the egg white and brush the tops of the scones. Bake for 10-14 minutes until just starting to brown.

RASPBERRY CREAM SCONES 6

SERVINGS

Recipe adapted from welcometothetable.com

Photo credit: Amanda Paa, Heartbeet Kitchen 14 | THE MEDLEY

Baking with Wheat Flour Flour â€“ the most crucial ingredient for any baking recipe. With so many varieties to choose from, how do you know which one is the best for your recipe? We break down the differences in wheat flour types below (with protein content as the main differentiator) and share recommendations for successful baking. Remember, the higher the protein content, the higher the gluten produced when adding liquid. While protein contents vary by brand, using the flour called for in a recipe will almost always produce the best baked good! CAKE FLOUR

5-9% PROTEIN

The low protein content of cake flour allows for a light and airy structure. Cake flour is very finely ground and yields higher-rising, more tender cakes with a fine, moist crumb. PASTRY FLOUR 8-9% PROTEIN

Pastry flour is a soft flour containing less gluten, and it absorbs less liquid in recipes. It creates a tender, flaky baked good and is best used in biscuits, croissants, and pie crusts. ALL-PURPOSE FLOUR 10 -12 % PR OT EI N

This is the most well-rounded flour, with a medium protein content. You can use all-purpose flour in any recipe calling for flour; the protein content is light enough for cookies and cakes, yet sturdy enough for yeasted bread. BREAD FLOUR

12-14% PR OT EI N

Bread flour was developed to pair with yeast in order to produce the best baked bread. The higher protein content creates a strong, elastic dough, resulting in a lighter, chewier bread. This is ideal for rolls and pizza dough. WHOLE WHEAT FLOUR 14% PROTEIN

Whole wheat flour has a classic, robust flavor and provides more fiber and nutrients than other flours. Using it results in a heavy baked good. In baking recipes, it is often combined with allpurpose flour for a lighter texture. Whole wheat flour works well in quick breads and muffins. THE MEDLEY | 15

COMMUNIT Y PARTNER PROFILE:

Lowertown Bike Shop A Q&A WITH OPERATIONS MANAGER CRYSTAL SURSELY How long has Lowertown Bike Shop (LBS) been in business? Nine years this May!

Why did you decide to open a nonprofit cycling business?

LBS became a nonprofit because we wanted to create an organization to support our community. The biggest benefit to being a nonprofit is we can ensure our mission is carried out well into the future, and we have room to expand how we serve our community.

What is your mission and how do you carry it out?

LBS is dedicated to providing sustainable transportation options using recycled bikes and parts. We also provide educational opportunities to promote health, safety, environmental awareness, and community connections. We work hard to carry out our mission by offering bikes for all budgets, providing both new and used options and products. We work with our community to offer classes and events and provide training opportunities to our volunteers. We also have a large recycling program, through which weâ€™ve saved literally tons of bicycles from ending up in a landfill. Co-owners Jeremy, Crystal, and Merv the Dog

EARTH DAY COMMUNIT Y BIKE RIDE SUNDAY, APRIL 19 | 1:00-3:00 P.M. Join Mississippi Market and Lowertown Bike Shop for a community bike ride to celebrate Earth Day! Additional details on page 2.

FREE

REGISTRATION REQUIRED

Have you always been located in Lowertown?

LBS stared in 2011 in a small basement/garage space in the Jax Building, also located in Lowertown. We moved to Union Depot four years ago, in May. Being in the middle of a beautifully renovated transportation hub increases our visibility and helps us reach more people, regardless of how they get around.

Can you speak to your values surrounding community and multimodal transportation?

We are very fortunate to be located in the center of a transportation hub with access to light rail, D! ) S RESCHEDULE B (L P O buses, and trains, but our community still E SH LY 26 SUNDAY, JU . | L OW E R T OW N B IK M P. needs more access to safe infrastructure for 1:00-3:00 cyclists and pedestrians. As awareness grows around climate change, it is our hope that our Saint Paul community can move away from oil dependence and have access to safer infrastructure. Affordable multimodal transportation alternatives are paramount to making this change happen. 16 | THE MEDLEY

Co-op members save 10% on all bike accessories and apparel at Lowertown Bike Shop through our Community Partner Program when showing a valid membership card.

What products and services do you offer?

We offer a complete range of services from bike tune ups to overhauls, custom builds to fittings. Flat fixes, adjustments, and quick repairs can usually be taken care of while you wait and are very affordable. We have a large selection of both new and used bicycles and products for all price ranges.

What makes LBS unique?

We strive to provide bikes that fit a personâ€™s individual needs. We are not about pushing certain brands or riding styles. Instead, we focus on finding the right bike for you. Our location in a beautiful, historic train station is also wonderfully unique.

What kind of events do you host?

Every year we host an Earth Day Bike Ride where we partner with other local businesses. We also host group rides throughout the summer and have been known to throw a party or two for our community. We are always looking for ways to reach out and have fun!

CALL FOR NEW COMMUNITY BUSINESS PARTNERS

Apply at msmarket.coop/community-partner-program/

A big thank you to our Community Business Partners, like Lowertown Bike Shop, who have provided discounts to coop member-owners this past year! Our Community Partner Program is a unique benefit for co-op member-owners and local business partners. Weâ€™re looking to expand the program for our next fiscal year, July 2020-June 2021. If you are a local, independent business owner or know a business that might be interested in joining the program, please let us know. Applications are due by May 1, 2020.

THE MEDLEY | 17

HOME COMPOSTING 101 MATT FRANK, COMMUNICATION & MEDIA SPECIALIST

According to the Minnesota Pollution Control Agency, roughly 12 percent of household waste in Minnesota is food scraps and 18 percent is yard waste. Nationally, the Environmental Protection Agency estimates 20 percent of landfill waste is food. Why does this matter? When thrown away and buried, these organic materials have difficulty decomposing and release methane gas, which contributes to global climate change at a rate 21 times greater than that of carbon dioxide over a 100-year period. You can help reverse this trend by composting food scraps and yard waste at home instead of throwing them out. When mixed with air and water, these organic materials decompose into healthy soil.

18 | THE MEDLEY

HOW TO COMPOST

COMPOST DO'S: • Plant-based food scraps, like fruit and vegetable peels • Coffee grounds, coffee filters, and paper tea bags

1 . G AT H E R S U P P L I E S Make or buy an outdoor compost bin and an indoor countertop bin. Pick a spot in your yard that’s easy to access, has good drainage, and is close to a reliable water source. Common materials for making an outdoor bin include lumber, chicken wire, cinder blocks, and wooden shipping pallets.

• Eggshells • Yard waste including grass clippings, leaves, small twigs, and flowers COMPOST DON’TS: • Charcoal and coal ash • Pet feces and pet food

2. COLLECT ORGANICS

• Meat, fish, poultry, bones, grease, fats, oils, and dairy

Fill your indoor bin with food scraps and your outdoor bin with yard waste that has been cut into small pieces. Empty food scraps into your outdoor bin once a week, or when your indoor bin gets full.

• Diseased plants or weeds that have gone to seed • Compostable plastics or plant-based fibers found in food containers/dishes/cups/cutlery (must be sent to a commercial composting facility)

3 . WAT E R I T D O W N

COMPOSTING TIPS • Buy an outdoor compost bin from Ramsey County for $64; county residents can save $20. Order online at RecycleMinnesota.org and enter promo code “Ramsey” to receive the discount or call 651-641-4589. • Don’t have access to outdoor space? Collect food scraps and bring them to a Ramsey County organics drop-off site for free. The county offers free starter kits to residents who want to compost their food scraps. They also accept food items at select locations that you can’t easily compost at home, such as meat, fish, poultry, bones and paper products. Additional details at: ramseycounty.us/residents/recyclingwaste/collection-sites/food-scraps • Learn more tips at our Home Composting 101 class in May (see page 5 for details).

Add water to your outdoor bin as needed with a garden hose, watering can, or water collected in a rain barrel. Your compost should be slightly moist to help break down organic materials quicker.

4. MIX IT UP Turn the organic matter in your outdoor compost bin with a shovel or pitchfork once a week to help incorporate materials and increase the rate of decomposition.

5. USE IT Once decomposed, use final compost as a soil amendment around your yard to grow healthy plants, flowers, fruits, and vegetables. It can also be used as a landscaping mulch or for potted plants. Have a lot? Donate some to a friend, neighbor, or community garden.

THE MEDLEY | 19

MINNE SOTA PRODUCER

Early Bloomer Plant Sale

APRIL 29-MAY 5

WEST 7TH 8:00 A.M.-8:00 P.M. | DAILY

EAST 7TH 8:00 A.M.-9:00 P.M. | DAILY

Brighten up your yard with an assortment of colorful, cool-weather-tolerant flowers and hanging baskets.

Annual Spring Plant Sale MAY 6-25

WEST 7TH 8:00 A.M.-8:00 P.M. | DAILY

EAST 7TH 8:00 A.M.-9:00 P.M. | DAILY

Usher in the return of spring with an assortment of Minnesota natives, vegetable starts, herbs, and pollinator-friendly perennials.

20 | THE MEDLEY

MALI & CO. Mali Kouanchao was born in Laos, and many of her childhood memories revolve around food. She remembers her mother preparing traditional Laotian dishes from scratch, such as sai oua (Lao pork sausage). These flavors and techniques inspired her Taste of Laos turkey sausages. Her hope is to share the food she fell in love with as a child and the culture and history of Laotian people. What better way to learn about a specific culture is there than through a great meal? Mali & Co's Taste of Laos sausages are made in Minneapolis with LOCAL Ferndale Market turkey and fresh lemongrass, kaffir lime leaves, and basil.

HONEY LIME CHILI DRESSING INGREDIENTS

4 cloves garlic, minced

HONEY LIME CHILI SALAD W I T H TA S T E O F L A O S S A U S A G E

1 jalapeno pepper, finely chopped (seeds removed if preferred) 3 ¼ Tbsp. honey ½ cup cilantro, chopped 4 Tbsp. fish sauce ½ cup fresh lime juice ½ tsp. sea salt SALAD INGREDIENTS

5 cups mixed greens 1 cup cucumber, sliced ½ cup carrots, shredded ½ cup jicama, sliced ½ cup radish, sliced ½ cup of snow peas 3-4 Mali & Co. Taste of Laos original or spicy pre-cooked turkey sausages, sliced

2-4 SERVINGS

P R E PA R AT I O N

Add dressing ingredients to a small container with lid. Shake to combine. Alternatively, add ingredients to a small bowl and whisk to combine.

Add salad ingredients to a large bowl.

Add 2-3 Tbsp. of dressing to salad mix and toss to combine. Adjust to your liking. Courtesy of Mali & Co.

Photo credit: Amanda Paa, Heartbeet Kitchen THE MEDLEY | 21

co-op classes

JUNE

Cooking with Rhubarb — West 7th store

Ugandan Vegan Cooking: Chapatti & Cassava — West 7th store

Sunday, June 7 • 12:00-4:00 p.m. $35/$33 members

Saturday, June 20 • 1:00-2:30 p.m. $30/$25 members

In this class, timed to coincide with rhubarb’s annual return, you’ll learn to begin thinking differently about this vegetable. Rhubarb’s sourness can perfectly complement fruits and other vegetables. To explore its less-common uses, you’ll make a spring salad that includes lightly roasted rhubarb, thinly sliced beets, blue cheese, and pomegranate plus a heavenly rhubarb custard pie. Extensive handout provided.

Learn how to cook vegan East African food from scratch! You’ll learn a bit about the culture of Uganda while preparing cassava and creating Chapatti (flatbread). Participants are invited to try out different techniques in this hands-on class.

INSTRUCTOR: Jan Grover

Essential Oils for Summer — East 7th store

INSTRUCTOR: Henry Kisitu

Tuesday, June 23 • 6:00-8:30 p.m. $15/$12 members

Recycling 101 — East 7th store Wednesday, June 10 • 7:00-8:00 p.m. $5 registration, $5 co-op voucher received

We all want to do our part and hope everything we put in the blue bin is recyclable, but is it? With changing recycling markets, differing rules, and confusing materials, it’s hard to keep track of what we should do. In this class, we’ll discuss proper waste sorting and lead a hands-on activity to teach you to recycle with certainty. INSTRUCTORS: Terese Bordeau, Ramsey County Environmental Health and Mary Phelps, Hennepin County Master Recycler/Composter

Kids’ Class: Zero Waste for Kids — East 7th store Saturday, June 13 • 10:00-11:00 a.m. $10/$5 members

Join Terra from Pranarom to learn about essential oils for summertime needs, including sun and skin care, insect repellent, relaxation, immunity, pain relief, and sleep. INSTRUCTOR: Terra Drude Johnson, Pranarom

Japanese Cooking: Ramen — East 7th store Friday, June 26 • 6:00-8:00 p.m. $35/$30 members

We’ll make this delicious dish with char siu (sliced pork), seaweed, katsuobushi (fermented and dried fish flakes), and wheat noodles. Learn how to create your own ramen at home any time! INSTRUCTOR: Kimiko Molasky

Summertime Savory Tarts — West 7th store Sunday, June 28 • 12:00-4:00 p.m.

Turn your young children into Zero Waste Heroes! Join us for stories about helping the Earth, games that promote green living, and activities that show the beauty of biodiversity.

$36/$34 members

INSTRUCTOR: Delphine Pilarski

Edible & Medicinal Plant Walk — East 7th store Sunday, June 14 • 1:00-4:00 p.m. $15/$10 members

Join us for a plant identification walk and talk in the East 7th neighborhood. Participants will learn about the medicinal and nutritive benefits of common weeds, native plants, and trees. In the event of rain, we’ll have an indoor spring edibles workshop in the East 7th store classroom.

Learn how to make an elegant savory tart laden with Minnesota's finest offerings: ramps and morels. You’ll prepare an easy, delicious butter crust and fill your tarts with a creamy dairy custard studded with sauteed mushrooms and ramps, then dusted with freshly shaved Parmesan. Bring a small box to hold two tartlets, unless you choose to enjoy them during class! Extensive handout with recipes and resources provided. INSTRUCTOR: Jan Grover

Himalayan Cooking: Nepali Momos — East 7th store Monday, June 29 • 6:00-8:00 p.m. $35/$30 members

INSTRUCTOR: Monarda Thrasher

Yoga with Emily Rose — West 7th store Wednesday, June 17 • 7:00-8:00 p.m. $5 registration, $5 co-op voucher received

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

In this class, learn to make momos, popular Nepali dumplings, which can be made with meat or vegetarian fillings, and enjoy them at the end of class. Then, share your newfound knowledge to have fun with family and friends perfecting the art of making momos at home. Class includes a plate of six momos and mouthwatering sauce. INSTRUCTOR: Ishwari Rajak

INSTRUCTOR: Emily Rose, Mesic Movement

Meet Jack Molasky EAST 7TH GROCERY & WELLNESS MANAGER

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

I started as a part-time stocker at the Selby store in January of 2012. Two of my friends were working there at the time and told me it was a great place to work, and I needed to pay my rent and bills! I didn’t really know anything about the co-op at the time.

What roles have you served in during your time here?

I’ve worked as a Stocker, Refrigerated Buyer, and Bulk Buyer at the Selby store. Currently, I serve as Grocery & Wellness Manager at the East 7th store.

How are your personal values reflected in your work at the co-op?

The ingredients listed on our products are things that we can recognize and pronounce, and that can only be a good thing. As a workplace, the co-op not only allows, but encourages staff to be themselves and to have a sense of humor. Finally, I love that we emphasize local sourcing options for both our Grocery and Wellness items.

What do you enjoy most about your current position?

I am never bored. There is always more to learn (especially in Wellness!), and the work is a good balance of mental and physical agility.

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

What’s something members might not know about the departments you manage?

We work with a lot of local companies, and many of them are small or family operations of a few people at most. I’d like to spotlight two in particular – Ada All Naturals is a largely one-woman operation here in the Twin Cities making skin and body care products with no artificial ingredients, and I’ve heard rave reviews from family and coworkers. Angelica’s Garden is a family operation in Elmwood, WI. We sell their sauerkraut and other fermented vegetables, and they are phenomenal! A lot of companies talk about being small or family-owned, but these two are the real deal.

What do you enjoy doing in your free time outside of work? I like to read books and listen to music, ride my bike, and spend time with my wife and our two cats. A favorite of ours is playing board games while the cats knock game pieces off of the table.

THE MEDLEY | 23

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–8:30 pm

8:00 am–8:00 pm

651-690-0507

651-310-9499

651-495-5602

PLEASE RECYCLE This paper was locally Milled in MN