THE MEDLEY SUMMER 2021
BLOOD DRIVE
THE MEDLEY SUMMER 2021
View digital copies 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 info@msmarket.coop. GENERAL MANAGER Catherine Downey
EDUCATION & EVENTS Katie Marty
MARKETING MANAGER Leah Oliver
PRINTING Modern Press
COMMUNICATION SPECIALIST Jamie Bernard
GRAPHIC DESIGN Christina Vang, La Bang Studio
YOUR BOARD OF DIRECTORS 651.310.9475 | board@msmarket.coop Wednesday, July 7 | 11 a.m. – 6 p.m.
Thursday, July 8 | 11 a.m. – 6 p.m.
PRESIDENT Lauren Siegel
SECRETARY Roy Berger
VICE PRESIDENT Laura Mirafuentes
BOARD MEMBERS Amy LaFrance Noel Nix Molly Phipps Daniel Ramos Haaz
TREASURER Drew Lein
Friday, July 9 | 11 a.m. – 6 p.m. The co-op is hosting a blood drive in partnership with Memorial Blood Centers (MBC) to help address the blood shortages in our region due to COVID-19. MBC will bring a "bloodmobile" donation bus to the parking lot of each store the week of July 5 at the above times and dates. Learn more and schedule your appointment at msmarket.coop.
MISSISSIPPI MARKET’S MISSION We are Mississippi Market, a food co-op that is open to everyone. We empower our diverse communities to be healthy, make choices that help sustain our planet, and create a more just local economy. MOVING SOON? Please email your name, member number and new address to info@msmarket.coop. ON THE COVER: Mediterranean Shrimp Kabobs PHOTO CREDIT: Celisia Stanton
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©
2021 Mississippi Market Co-op
co-op buzz REQUEST A GIFT CARD FOR NATIONAL NIGHT OUT
SAVE THE DATE WED. OCT. 20 6–7:30 P.M. ZOOM
Gather your friends and neighbors around good food and community during National Night Out on Tuesday, Aug. 3. We will once again be supporting your Saint Paul neighborhood gatherings with delicious, healthful, local food.
Additional details forthcoming.
L UA T R R VI MBE ME NER L OW N U A G AN ETIN ME
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Beginning July 1, $30 Mississippi Market gift cards will be available at Customer Service for registered National Night Out gatherings on a first-come, first-served basis.
SHAPE THE FUTURE OF YOUR CO-OP A P P LY F O R T H E B O A R D We encourage our co-op and community members to apply to join our board of directors. Learn more at: msmarket.coop/board
JOIN OUR NEW CLUB! Challenge yourself to eat more veggies, fruits and whole grains by joining the Mississippi Market Plant-Based Recipe Club! Make the recipe of the month, share a photo, and be entered for a chance to win a co-op gift card. Everyone welcome! Learn more at msmarket.coop/recipe-club. THE MEDLEY | 3
A MESSAGE FROM THE BOARD
THIS SUMMER, I AM HALFWAY THROUGH THE SECOND YEAR OF MY FIRST TERM WITH THE BOARD OF DIRECTORS. The time has gone quickly. On the board, as in the rest of the world, the last year and a half has been a time of transformation. This marathon of change has left us exhausted at times, but we are emerging in better shape than ever. When I decided to run for the board, I wanted to contribute to the co-op’s work to support small, local vendors and the diverse communities we are a part of. I anticipated our conversations would be focused on strategies for sales growth, differentiating our market in the face of increased competition, and growing our membership numbers and diversity. In addition to those conversations, the pandemic, racial justice movements, and changing economy pushed the board to act in ways we didn't expect, or at least on a different timeline than had originally been planned. The unexpected risks of COVID-19 caused us to redirect our focus to supporting Catherine as she made hard decisions around new safety protocols, enforcing regulations, and leading staff through uncharted waters. The racial justice movements following George Floyd’s death amplified the work of our Diversity, Equity, and Inclusion Committee as well as the need to reexamine our policy on board advocacy and the process for recruiting new board candidates. Supply chain uncertainties and pandemic buying led to an unexpected overall growth in sales, but how long the wave will last remains uncertain. As we face each new challenge, our weaknesses are exposed, we work to improve, and ultimately, we grow stronger. New challenges certainly lie ahead, and we will be in better shape for the next big hill. Now, we are looking for the next new group of directors to help us continue our work on behalf of the co-op. We encourage you to consider running for the board: It is with a variety of perspectives and experiences that we will be able to reach our potential, and the health of the board and the co-op relies on member engagement. To learn more, join us at board meetings and events this summer (see below for details). If you are interested in volunteering with us, we are looking for members to be on our Audit Committee and Slating Committee, which meet during this quarter. You can also email board@msmarket.coop with questions or comments. The strength of our co-op lies in the contributions of individuals like you who are committed to our ends. It’s only together that we will be able to build the food system and community that we all want to be a part of. LAURA MIRAFUENTES Laura is in her second year on the board, currently serving as vice president. She is also a member of the Board Recruitment and Development Committee. She comes from a family of entrepreneurs and has more than 10 years of nonprofit experience supporting new farmers and food justice.
VIRTUAL BOARD EVENTS 4 | THE MEDLEY
WHAT’S COOKING WITH THE BOARD? Wednesday, July 14 | 6-7:30 p.m. | Free
BOARD INFORMATIONAL SESSION Tuesday, July 27 | 6-6:30 p.m. | Free
Meet your board and learn about their favorite tips and tricks for summer cooking as well as current board projects on their plate.
Learn more about the board and the process of applying at this 30-minute informational session.
A MESSAGE FROM THE GENERAL MANAGER
TO EVERYTHING, THERE IS A SEASON. And now, after over a year of reacting and maintaining, we are in a season of growth and possibility. For some that means a harvest from backyard gardens, for others, the enjoyment of fruits and vegetables grown by local farmers, or the anticipation of attending the State Fair or, even sooner, the Co-op Farm Tour we co-sponsor, which are both returning after a hiatus last year. Check out the details of the Co-op Farm Tour on page 7. What a treat to have the opportunity to visit some of our local farms and producers, a highlight of the summer. For us at the co-op, this is a time of excitement and opportunity as we dream, plan and strategize for the coming year. As you may recall, at the start of the pandemic, we postponed a major renovation of our Selby store. As our highest volume store, it is also our oldest physical plant and needs new, more efficient fixtures in addition to store design improvements. Much has changed in food trends and customer shopping habits, so we have a lot to consider. In this time of strategy, we also need to push ourselves to adapt, differentiate and stay relevant in a fiercely and ever-increasing competitive grocery market. I encourage you to let us know how you think we can get better as well. After all, we are your community co-op. We have much to celebrate: resilient employees, loyal members and shoppers, strong vendor relationships and, most recently, access to vaccinations. Another highlight is that over the last year as we adjusted our Positive Change program to be focused on food access and racial and social justice, donations have increased by almost 30%, which demonstrates your commitment to building and supporting strong, diverse communities. Thank you. We are navigating challenging times, as the work and struggles of both the pandemic of COVID-19 and the pandemic of racism continue. As we plan and prioritize, we ask, “What do we do next?” As the inspiring young poet Amanda Gorman said: “For there is always light if only we’re brave enough to see it, if only we are brave enough to be it.” Let’s continue to be brave and build our future together, as we’ve done for over 40 years at Mississippi Market. To every season, turn, turn, turn.
“For there is always light if only we’re brave enough to see it, if only we are brave enough to be it.” AMANDA GORMAN from The Hill We Climb
CATHERINE DOWNEY, General Manager cdowney@msmarket.coop
BOARD MEETINGS Tuesday, July 27 & Tuesday, Aug. 24 | 6:30-9 p.m.
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GET TO KNOW YOUR CO-OP FAMILY
meet hope tipton East 7th Store Manager How long have you worked at the co-op and what brought you here initially? I have been with Mississippi Market for nine years. I needed a job, but I wanted something more to grow into. I started as a part-time cashier at our Selby location. I have always held a passion for natural foods and the ambition for leadership; I eventually found myself working in various leadership positions in the grocery and wellness departments at both our Selby and East 7th locations. What do you love about your job? What do you hope to achieve at East 7th as the new store manager? I love our staff at Mississippi Market, and I love our loyal customers. It brings me joy to see staff members grow and learn with the co-op. I also love contributing to our East Side community with tasty and healthy food. East 7th’s future is bright. We have goals to become even more environmentally sustainable, more inclusive to our neighbors, and continue to educate and develop our staff.
How are your personal values reflected in your work? I come from an agricultural family; I understand and appreciate that our local farmers nourish our community and fill our urban stores with food. I value local, wild-harvested, hydroponic, and transitional farming as a healthy and sustainable alternative to USDA organically grown products. Lastly, I value our Saint Paul community. This is my home, is where I grew up, and this is where I plant my metaphorical roots. I want our employees and customers to accurately reflect the neighborhood that we serve. What do you like to do during your free time? I enjoy cooking with the flavors of the season, growing fresh herbs, and making kombucha. My non-food-related hobbies include snowboarding, longboarding, playing video games, and kayaking. What are some of your favorite products found at the co-op? Evanhealy skincare, Hoyo sambusas, our Market Made soups, and chèvre cheese.
JOIN OUR TEAM! VIEW CURRENT JOB OPENINGS AT MSMARKET.COOP/CAREERS
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See where your food comes from coopfarmtour.com
@coopfarmtour.coop
@coopfarmtour
Visit local farms in the 2021 Co-op Farm Tour Saturday, July 10 | 10 a.m. – 4 p.m. Mississippi Market is partnering with a dozen other Twin Citiesarea food co-ops to once again host the Eat Local Co-op Farm Tour. This family-friendly event is a great way to learn more about our local food system and where your food comes from. Explore sustainable and organic farms as they open their doors for a day full of fun, learning and discovery! This year, 20 urban and rural farms offer exciting activities such as farm goods for sale, farming demonstrations, food trucks, games, and pick-your-own berries. It’s a free, self-guided event, so no need to sign up! NEW THIS YEAR: Meet more farmers with fewer stops when you attend the Driftless Grown vendor fair, hosted by Hoch Orchard and Blue Fruit Farm. When you visit these two farms, you’ll find farm stands featuring goods from other wonderful makers in the area. Learn more and plan your visits at:
coopfarmtour.com
2021 Farm Tour Participants: URBAN FARMS & MARKET GARDENS: • JD Rivers’ Children’s Garden – Minneapolis, MN • Urban Roots – St. Paul, MN • Appetite for Change – Minneapolis, MN • Frogtown Farm – St. Paul, MN TO THE WEST: • Riverbend Farm – Delano, MN • Ames Farm – Delano, MN • Thousand Hills – Clearwater, MN • Fox and Fawn Farm – New Germany, MN TO THE SOUTH: • Keepsake Cidery – Dundas, MN • Ferndale Market – Cannon Falls, MN • Sogn Valley Farm – Cannon Falls, MN TO THE EAST: • Turnip Rock & Cosmic Wheel Creamery – Clear Lake, WI • Bull Brook Keep Farm – Clear Lake, WI • Amador Hill Farm & Orchard – North Branch, MN • Blackbrook Farm – Amery, WI • White Pine Berry Farm – River Falls, WI • Racing Heart Farm – Colfax, WI TO THE SOUTHEAST: • Hoch Orchard & Gardens – La Crescent, MN • Blue Fruit Farm – Winona, MN • Sacred Blossom Farm – Mondovi, WI
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SUMMER READS BY BIPOC AUTHORS
HERE’S WHAT WE’RE SNACKING ON WHILE WE FLIP THROUGH THE PAGES:
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Bulk dark chocolate raisins JonnyPops popsicles Terra chips Berries Barsy’s almonds
Bulk dried mango Frozen grapes Bulk yogurt-covered pretzels Forage kombucha
Whether you prefer to read in a hammock, sitting by the water or while lying in the grass, these thought-provoking picks from your co-op staff will be hard to put down. THE SEED KEEPER by Diane Wilson
Local Author
One snowy winter’s day, Rosalie Iron Wing returns to the home from which she was taken as a child. Orphan, widow, and mother — journalist and gardener — Rosalie has spent the previous two decades watching as her white husband’s family farm is threatened first by drought and then by a predatory chemical company. Now, grieving, she finally begins to confront the past and embrace the future — and, in the process, learns what it means to be descended from women with souls of iron, women who have protected their families, their traditions, and a precious cache of seeds through generations of hardship and loss. (Milkweed Editions)
THE SONG POET by Kao Kalia Yang
Local Author
Kao Kalia Yang shares the story of her father, Bee Yang, a Hmong refugee in Minnesota who was driven from the mountains of Laos by America's Secret War. Bee sings the life of his people through the war-torn jungle and a Thai refugee camp. But the songs fall away in the cold, bitter world of a Minneapolis housing project and on the factory floor until, with the death of Bee's mother, the songs leave him for good. But before they do, Bee, with his poetry, has polished a life of poverty for his children, burnished their grim reality so that they might shine. (Metropolitan Books)
UNDER THE UDALA TREES by Chinelo Okparanta
AMERICAN LIKE ME: REFLECTIONS ON LIFE BETWEEN CULTURES by America Ferrera
Ijeoma comes of age as her nation does; born before independence, she is 11 when civil war breaks out in the young republic of Nigeria. Sent away to safety, she meets another displaced child and they, star-crossed, fall in love. They are from different ethnic communities. They are also both girls. But when their love is discovered, Ijeoma learns that she will have to hide this part of herself — and there is a cost to living inside a lie. (Houghton Mifflin Harcourt)
America Ferrera and 31 of her friends, peers, and heroes share their stories about life between cultures. We know them as actors, comedians, athletes, politicians, artists, and writers. However, they are also immigrants, children or grandchildren of immigrants, Indigenous people, or people who otherwise grew up with deep and personal connections to more than one culture. Each of them struggled to establish a sense of self, find belonging, and feel seen. And they call themselves American enthusiastically, reluctantly, or not at all. (Simon & Schuster)
THE VANISHING HALF by Brit Bennett
HOMEGOING by Yaa Gyasi
The Vignes twins will always be identical. But after growing up together in a small, southern Black community and running away at age 16, it’s not just the shape of their daily lives that is different as adults, it’s everything: their families, their communities, their racial identities. Many years later, one sister lives with her Black daughter in the same southern town she once tried to escape. The other secretly passes for white, and her white husband knows nothing of her past. Still, even separated by so many miles and just as many lies, the fates of the twins remain intertwined. What will happen to the next generation, when their own daughters’ storylines intersect? (Penguin Random House)
Sisters Effia and Esi are born into different villages in 18th-century Ghana. Effia is married off to an Englishman and lives in comfort in the palatial rooms of Cape Coast Castle. Unbeknownst to her, Esi is imprisoned in the castle’s dungeons, sold with thousands of others into the Gold Coast’s booming slave trade, and shipped off to America, where her children and grandchildren will be raised in slavery. One thread of Homegoing follows Effia’s descendants through centuries of warfare in Ghana. The other follows Esi and her children into America. From the plantations of the South to present day, Homegoing makes history visceral and captures how the memory of captivity came to be inscribed in the soul of a nation. (Penguin Random House)
WE NOW HAVE LITTLE FREE LIBRARIES at all three stores! Browse for more summer reads the next time you visit the co-op. All are welcome to take a book and/or leave a book. THE MEDLEY | 9
PERFECT SUMMER KABOBS WITH GRILLING SEASON in full force, kabobs are a fun and easy way to prepare a complete meal on the grill. You can customize these quick and flavorful recipes with your favorite vegetables, meats and fruits. For best results, coat your grill with high-heat cooking oil. ALL RECIPES SERVE 4
Mediterranean Shrimp Kabobs Combine marinade ingredients in a large bowl. Add shrimp and marinate for 15-30 minutes in the refrigerator. Add marinated shrimp to skewers and grill over medium heat for 2-3 minutes per side, until shrimp is pink and opaque. Add zucchini, tomato quarters and onion to skewers and grill 10-12 minutes, or until tender. Serve on a Baba’s pita with fresh cucumbers and tzatziki sauce. MARINADE INGREDIENTS 2 Tbsp. olive oil Juice from 1 lemon 2 Tbsp. dried oregano ½ tsp. sea salt ¼ tsp. freshly ground black pepper ¼ tsp. paprika 2 cloves garlic, minced 2 Tbsp. flat leaf parsley, finely chopped KABOBS 1 1/2 lb. shrimp, peeled and deveined 1 medium onion, sliced into 1-inch pieces 1 medium zucchini, sliced into 1-inch pieces 1 tomato, quartered Baba’s pita bread Fresh cucumber, for serving Baba’s tzatziki sauce, for serving
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Southwestern Chicken Kabobs
Teriyaki Tofu Kabobs
In a large bowl, combine all marinade ingredients. Add chicken and marinate for at least an hour in the refrigerator. Add marinated chicken and other kabob ingredients to skewers. Cook over medium-high heat until the chicken is fully cooked, about 10 minutes, turning twice. Transfer to a plate and serve on La Perla corn tortillas with your choice of toppings.
Place tamari, water, brown sugar, garlic, ginger and sesame oil in a small pot and cook over mediumhigh heat, stirring until sugar is dissolved. Bring to a boil and add the cornstarch, boiling for 2 minutes or until the sauce has thickened, and remove from heat. Allow to cool and marinate tofu and vegetables in the refrigerator for at least an hour. Add kabob ingredients to skewers. Grill kabobs over medium-high heat for 15 minutes, turning every few minutes. Serve over rice or your favorite grain.
MARINADE INGREDIENTS 2 Tbsp. olive oil 1 Tbsp. fresh lime juice
MARINADE INGREDIENTS
2 tsp. chili powder
½ cup tamari sauce
2 tsp. cumin
¼ cup water
2 cloves garlic, minced
3 Tbsp. brown sugar
½ tsp. dried oregano
2 cloves garlic, minced
½ tsp. paprika
1 tsp. freshly grated ginger
¼ tsp. salt
1 tsp. sesame oil
¼ tsp. freshly ground black pepper
1 Tbsp. cornstarch
¼ tsp. crushed red pepper flakes KABOBS 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces
KABOBS 16 oz. extra firm tofu 12 oz. mushrooms ½ red bell pepper 1 cup fresh pineapple chunks Cooked rice, for serving
1 green bell pepper, cut into 1-inch pieces 1 onion, cut into 1-inch pieces La Perla corn tortillas Desired toppings, for serving: cheese, avocado, salsa, cabbage, etc.
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summer skincare essential oils WITH
IT’S THAT TIME OF YEAR — watermelon and sweet corn season, along with mosquito and sunburn season. Your must-have summer products can easily be made at home using essential oils. These recipes only take a few minutes to make and are less expensive than store-bought products. Best of all, they are effective! Some essential oils are not recommended for use on or around pets, pregnant individuals, those with sensitive skin, or young children — please do your research and use essential oils responsibly. We recommend using a dark, glass spray bottle to protect the essential oils from sunlight.
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Bug Repellent • Spray bottle • 2 oz. witch hazel • 1 tsp. sweet almond oil or jojoba oil • 2 oz. distilled or boiled water • 20 drops citronella essential oil • 20 drops lavender essential oil • 10 drops peppermint essential oil • 10 drops tea tree essential oil • 10 drops lemon eucalyptus essential oil Add all ingredients to the spray bottle and shake to combine. Shake before using and avoid spraying near eyes or mouth. Reapply every two hours or as needed.
Anti-Itch Spray • Spray bottle • 2 Tbsp. sweet almond oil or jojoba oil • 10 drops lavender essential oil • 5 drops tea tree essential oil • 10 drops peppermint essential oil Add all ingredients to the spray bottle and shake to combine. Spritz on bug bites and gently massage into skin.
Sunburn Relief Spray • Spray bottle • 2 oz. apple cider vinegar • 1 Tbsp. sweet almond oil or jojoba oil • 10 drops lavender essential oil • 5 drops rosemary essential oil Add all ingredients to the spray bottle and shake to combine. Shake well before using.
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ENJOY SAVINGS WITH OUR COMMUNITY PARTNERS
THE COVEN thecoven.com
$99 for an annual Connect Membership (a $275 value!) The Coven is a community and co-working space located off Selby Avenue for women, non-binary, and trans people who support one another through leadership, organization and advocacy.
GEM SALON + SPA gemsalonspa.com
GRAND HAND GALLERY thegrandhand.com
$25 off your first service
10% off any purchase
https://assets.adobe.com/ id/urn:aaid:sc:US:85ee638 2-9747-45c4-921f-5562bbd8a93d?view=published Gem Salon + Spa is a full-service salon and spa located on Selby Avenue offering hair and nail services while focusing on sustainable product lines. Valid for new clients only. Call 651-222-3839
Grand Hand Gallery is a storefront gallery off Grand Avenue showcasing American art and craft, with a particular affinity for those in the upper Midwest and in the local community.
Email hello@thecoven.com to redeem.
J. SELBY’S jselbys.com
LA BOULANGERIE MARGUERITE la-marg.com
LOWERTOWN BIKE SHOP lowertownbikeshop.com
$5 off $50 purchase
10% off any purchase
10% off all bike accessories and apparel
NEW PARTNER!
NEW PARTNER!
J. Selby’s is a plant-based restaurant on Selby Avenue serving comfort foods, vegforward dishes, baked goods, and soft serve.
La Boulangerie Marguerite is a familyowned bakery located at the corner of Randolph and Syndicate, offering bread, rolls, donuts, croissants, pastries and more.
Use promo code MSMARKET at checkout to redeem.
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Lowertown Bike Shop is an independent, locally run shop committed to building high-quality bicycles for any budget and riding ability. They are located in downtown Saint Paul’s historic Union Depot.
MISSISSIPPI MARKET PARTNERS with a number of our favorite local businesses to bring our memberowners special deals and savings in each of our store neighborhoods. Simply present your co-op membership card at participating businesses to receive the benefits listed below. Program benefits are evaluated annually and subject to change. Please visit msmarket.coop to request a co-op membership card replacement or for program updates.
PUSH FITNESS pushfitnessforyou.com
RUN N FUN rnfun.com
TOMMIE’S PIZZA tommiespizza.com
15% off any class pack or monthly autopay membership
20% off full-priced items
10% off any purchase
PUSH Fitness is a fitness center located off Fairview Avenue that welcomes people of all shapes and sizes, with a unique commitment to the African American woman and her health needs.
Run N Fun is a family-owned running store on Randolph Avenue with professionally trained staff that properly fit each customer with the correct shoe for their specific running needs.
Tommie’s Pizza serves authentic New Yorkstyle pizza pies and slices, wings and more on Selby Avenue.
Valid for new clients only.
Excludes Garmin and Lululemon brands.
TONGUE IN CHEEK tongueincheek.biz
THE WINE THIEF & ALE JAIL winethief.net
TWIN CITIES PETS twin-cities-pets.com
Free dessert with any purchase
10% off wine and large format beer (750ml bottles and crowlers)
10% off dog hiking or dog
park services NEW PARTNER!
Tongue in Cheek is a cozy neighborhood restaurant located on Payne Avenue featuring humanely raised, sustainable fare along with an extensive selection of wine and craft cocktails.
The Wine Thief & Ale Jail is a family-owned bottle shop in the Macalester-Groveland neighborhood offering responsibly produced wines, local craft beers and ciders, and fine spirits.
Cannot be used on holidays or combined with other discounts or offers.
Excludes special-release beers.
Twin Cities Pets is a dog walking and pet care company providing pet sitting, dog walking, dog hiking, dog park visits, pet taxi, or pet supply delivery services.
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a naturally sweet, refreshing treat Melons you'll find at the co-op throughout the summer:
Use your senses to pick out the best fruit:
Galia Melon
Cantaloupe
1. Look for a melon that is heavy for its size.
Canary Melon
Honeydew
Sugar Cube Melon
Watermelon
2. Tap your watermelon — it will sound hollow when ripe!
Musk Melon
Sharlyn Melon
Our watermelons include yellow and orange varieties!
3. Note the color. Watermelons usually have a large, discolored spot on one side, where they rested on the ground as they grew. If the spot is yellow, it's a riper melon than if it's whitish. 4. For melons like cantaloupe and honeydew, press where the vine was attached. It will give slightly and smell fresh and sweet when ripe.
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MELON CROSTINI 2 WAYS Watermelon Crostini BASE INGREDIENTS, PLUS: 2 1/2 cups of fresh seedless watermelon, small-diced
BASE INGREDIENTS 1 baguette, thinly sliced
1 cup balsamic vinegar
Ricotta or chèvre
2 Tbsp. honey
Fresh mint or basil, for garnish (optional)
INSTRUCTIONS: 1. In a saucepan, mix the balsamic vinegar and honey and heat over medium-high. Simmer, stirring occasionally, until mixture has thickened and reduced by half, about 15-20 minutes. Remove from heat and set aside. 2. Lightly toast baguette slices in the oven (set to broil) or on the grill. 3. Spread ricotta or chèvre on each toast and top with diced watermelon. Drizzle with balsamic reduction and garnish with fresh herbs, if desired.
Cantaloupe Crostini BASE INGREDIENTS, PLUS: 1 cantaloupe, seeded and small-diced Zest of 1 lemon 1/2 tsp. salt 1/4 tsp. pepper 1 Tbsp. honey INSTRUCTIONS: 1. Combine ricotta or chèvre with lemon zest, salt and pepper. Set aside. 2. Lightly toast baguette slices in the oven (set to broil) or on the grill. 3. Spread cheese mixture on each toast and top with cantaloupe. Drizzle with honey and garnish with fresh herbs, if desired.
Image by Celisia Stanton Learn more about their work on Instagram @celisiastantonphoto or by visiting celisiastanton.com. THE MEDLEY | 17
INSTRUCTOR PROFILE:
Chef Nettie Colón Born in New York City and raised in Puerto Rico, Nettie Colón spent her formative years learning traditional cooking methods with her grandmother Maria Llanes de Jesus. Nettie teaches creative cooking classes at the co-op that meld bold flavors and cultures in innovative, plant-based dishes. Read our Q&A below to learn more about Chef Nettie and her company, Red Hen Gastrolab.
What is Red Hen Gastrolab? We're a traveling pop-up, equipped to feed 50 people. Before the pandemic, we would serve a four-course meal at a farm, using a wood-burning oven and equipment that I carry with me. Now we do small gatherings of people in the backyard. It is not about what you cook, but what transforms a group of people to sit down and break bread together. Our mission is to help preserve the traditions of cooking that happen at the table, and more importantly, happen in the kitchen. How are your values reflected in your cooking? I am my grandmother's legacy. She didn't know how to read or write; she took care of the farm and raised 10 kids, and you would never know. She taught me what matters is you're grateful for what you have. She showed us 48 grandkids how to cook, pick coffee, butcher, harvest… and we looked at it like, wow, we have so much. It was very impactful to see how people gathered around food and see we were all equals when it came to food and its celebration. And everything was a celebration. That's how I stay connected to my grandmother and connected to a culture and a place that I am so far away from. How has the pandemic impacted the way you view food and cooking? We started cooking more at home and became inventive with what was in the fridge, like going back to my childhood in Puerto Rico. I became more appreciative of the food we were eating and viewed
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it more as I did when I was young, when we were grateful we had food to cook. Food has always been about connecting with others. I'm still doing classes and private events, but it's not the same. I love it because I'm still feeding people, but the intimacy of connecting over food with proximity, that has been really hard to go without. How do you come up with the ideas for your classes at the co-op? In Puerto Rico, we have African, Spanish, Portuguese and Taíno Indian influences. Food has always been about, "Where does it come from? What are the cultures that impact it?" Food is not inherent to one area. Why not have people travel through food with me and teach them that? I like to teach vegetarian because I realized early on with my (vegetarian) wife that when you go to restaurants, vegetarian entrees were an afterthought. My classes are about bringing flavor and doing right by vegetarians with a delicious meal. What staples should every home chef keep in their pantry? Sea salt, quality oil, peppercorns, good butter and a nice sherry vinegar, which I like to use to deglaze. If I have these, I can cook anything!
JOIN NETTIE'S NEXT VIRTUAL CLASS ON AUG. 11. See details on pg. 22.
INCREASED FOOD DONATIONS AND FOOD JUSTICE EFFORTS AT THE CO-OP Please take a moment to learn or act now at: msmarket.coop/community/food-justice
AT MISSISSIPPI MARKET WE BELIEVE everyone has a right to healthy, nutritious food. We recognize the need for our community to access healthy food and the need to examine the structural roots of food access disparities and to support racial and economic justice. Since last summer, we have donated fresh produce each month to one of our local food shelves or food partners hosting food distributions. The lasting impacts of the COVID-19 pandemic include food shelves experiencing a 300-400% increase in usage. To help meet the increase in hunger our community is experiencing, we are launching a new food donation program. Community organizations and nonprofits can now request a fresh produce or healthy food drop from the co-op. We understand that a just food system needs food to be accessible and nutritious as well as culturally appropriate. We’ve learned from our food shelf partners that there is a gap to fill when they cannot access dietary-specific, sustainably grown, or culturally relevant products. This is a gap we are able to help fill with donations from local, organic and sustainable farmers and makers. Beyond food donations, the co-op is committed to expanding understanding and taking action around food justice. We invite you to take time to explore the issue of food justice along with us. There is a new section on our website featuring food donation and food rescue programs, connections to local hunger relief, educational resources, and rotating ways to engage by donating, volunteering, or contacting your representatives.
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CREATE POSITIVE CHANGE Each time you shop at the co-op, you have a chance to directly support local nonprofits 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 $11,000 each month for our Positive Change recipients!
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July Recipient St. Paul Youth Services (SPYS) creates a community where Black youth are safe to live fully and freely. SPYS partners directly with young people to build skills and resources to achieve more positive and equitable outcomes for youth. July Positive Change donations will support three core programs: the behavior intervention program, providing in-school support for students; the pre-charge diversion program, offering restorative justice alternatives to juvenile sentences; and YouthPowerMediaMN, an online storytelling hub for Black youth to reclaim and celebrate their identity.
August Recipient Hmong American Farmers Association (HAFA) strives to advance the prosperity of Minnesota’s Hmong American farmers and their families through cooperative endeavors, capacity building and advocacy. To build intergenerational and community wealth, HAFA focuses on land access, new markets, trainings, financing, and research and data collection. August Positive Change donations will support Farm-to-Family programs, safety training, and sanitation equipment implemented in response to the COVID-19 crisis for the well-being of farmers.
September Recipient The Aliveness Project is a local community and wellness center for people living with HIV that facilitates community connection, offers nutrition and wellness services, and provides resources for building fulfilling and healthy lives. Founded over 30 years ago by and for people living with HIV, Aliveness continues its mission by providing food and care services to those most vulnerable in our community. September Positive Change donations will support nutritious meals and fresh groceries to help feed over 2,000 Minnesotans living with HIV.
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summer
VIRTUAL CLASSES TAKE A VIRTUAL CLASS WITH THE CO-OP Everyone is welcome! Join your co-op community from the comfort of your home to learn something new. You only need to register and have access to a computer or phone to connect to Zoom. All virtual classes include an option to register for free. Each class also has an option to donate as you are able. Donations help us continue offering free and low-cost educational resources on health and well-being for our community.
JULY VIRTUAL CLASSES:
AUGUST VIRTUAL CLASSES:
Local Produce in the Instant Pot
Budget Cooking: Summery Gazpacho
Tuesday, July 13 | 6:30–8 p.m. | Free
Thursday, Aug. 5 | 5:30–6:30 p.m. | Free
Join Kirsten for a virtual cooking class where she demystifies this kitchen tool while giving tips and tricks to turn the bounty of local produce — from the co-op, farmers market, a CSA farm share, or your garden — into dishes on your table. Recipes demonstrated during class will include herbed barley salad, raspberry beet smoothie bowls, strawberry and lemon-infused water, and a summer squash & potato tian.
This virtual Budget Cooking class features a summery tomato gazpacho that can feed four people for less than $15 and can be adapted based on what is in your pantry. Saba from East Side Table will lead the cooking demo and Katie from Mississippi Market will discuss tips and the best ways to save while shopping at the co-op.
Instructor: Kirsten Madaus
Instructors: Saba Andualem, East Side Table, Urban Roots and Katie Marty, Mississippi Market
Eat More Plants: BBQ Tofu Spring Rolls
Ecuadorian Humitas: Fresh Sweet Corn Tamales
Tuesday, July 20 | 5:30–6:30 p.m. | Free
Wednesday, Aug. 11 | 6–7:30 p.m. | Free
Learn to incorporate more plants into your diet and eat less meat with Chef Jess, who will inspire a more sustainable diet with creative recipes. This month, learn how to make delicious, fresh and colorful BBQ tofu spring rolls with peanut sauce. The perfect summer snack or appetizer!
Join Nettie of Red Hen Gastrolab for a vegetarian, gluten-free and easyto-make dinner that you can prep in advance. While somewhat similar to tamales, humitas are savory corn cakes made from a mixture of freshly ground sweet corn and cheese, placed inside corn husks and steamed. We’ll be making a delicious version together with fresh sweet corn, queso fresco, and charred tomato salsa.
Instructor: Jess Toliver, Jess Delicious
Yoga with Myrika Thursday, July 22 | 5:30–6:30 p.m. | Free Join yoga instructor Myrika Schneider for an evening of yin/restorative yoga to relax the body, mind and spirit. Myrika will guide you into gentle postures suitable for all levels to relieve chronic tension and improve mobility. You’ll need a yoga mat, some pillows and a blanket, as well as a computer or other device to access the class through Zoom. Instructor: Myrika Schneider, PUSH Fitness
Register for all classes at: msmarket.coop/event
Instructor: Nettie Colón, Red Hen Gastrolab
Beyond Soul Food: Millennial Soul Food — Back to the Future, Honoring the Past Saturday, Aug. 21 | 12–2 p.m. | Free In this session, we’ll press fast-forward on today and look closer at how soul food is evolving and where it is going. We will demystify the unhealthy stereotypes that plague soul food and uncover how it is on track to meet the needs of the health-conscious consumer of today. As we create a delicious plant-based meal, we will discuss new ways to think about soul food, innovations in the cuisine and cooking techniques. We’ll prepare these dishes live together: vegan po’ boy sandwich, berbere-spiced kale chips, and a virgin mint julep tea. Instructor: Lachelle Cunningham, Healthy Roots Institute
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summer events
Pet Party Sunday, Aug. 22 | 12–3 p.m. | Free | West 7th
SEPTEMBER VIRTUAL CLASSES:
Join Community Partner Twin Cities Pets, Secondhand Hounds rescue, and your local co-op for an outdoor pet party complete with a pet photo booth, pet costume contest, and special sales on pet food and supplies.
Beyond Soul Food: Healthy Soul Food?? Saturday, Sept. 11 | 12–2 p.m. | Free How did soul food, this cuisine with its foundations in the Black slave diet, one of the most meager diets known, grow into the heavy, sugar- and fat-laden cuisine that we think of today? In this session, we will discuss how soul food got such a bad rap and how we can change this narrative. We will dissect some classic dishes and cooking techniques and explore how we can make some easy adjustments that will satisfy our cravings while positively impacting our health. We’ll also create a delicious plant-based meal and prepare these dishes live together: dry rub roasted cauliflower, stewed green beans, spiced yams, and ginger beer.
Co-op Community Conversations: Save the Date
Instructor: Lachelle Cunningham, Healthy Roots Institute
Thursday, Sept. 16 | 6:30–8 p.m. | Free
Ugandan Vegan Cooking: Rice
Join Twin Cities food co-ops and Green Card Voices as we hear the stories of local immigrant business owners and learn about their journey to the US, building a life in the Twin Cities, and owning a business through a pandemic and civil unrest.
Wednesday, Sept. 15 | 5–6:30 p.m. | Free Learn how to cook vegan East African food from scratch! You’ll learn a bit about the culture of Uganda while Henry demonstrates how to prepare a delicious, simple, and flavorful Ugandan rice dish. Instructor: Henry Kisitu, Jajja Wellness
Budget Cooking: Chicken Meatballs and Coconut Rice Thursday, Sept. 23 | 5:30–6:30 p.m. | Free This virtual Budget Cooking class features a simple chicken meatball and rice dish that can feed four people for less than $15 and can be adapted based on what is in your pantry. Saba from East Side Table will lead the cooking demo and Katie from Mississippi Market will discuss tips and the best ways to save while shopping at the co-op. Instructors: Saba Andualem, East Side Table, Urban Roots and Katie Marty, Mississippi Market
After the stories, join in a virtual discussion with local immigrant business owners, Green Card Voices and other local nonprofits about the immigrant experience in the Twin Cities, how we can better connect with our neighbors, and what we can do to support immigrants in our community. The event series “Co-op Community Conversations: Exploring the Intersection of Racial, Social, and Food Justice” is presented by Eastside Food Co-op, Mississippi Market Co-op, Seward Community Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements. THE MEDLEY | 23
THE MEDLEY
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
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.–9:30 p.m.
8 a.m.–9 p.m.
651-690-0507
651-310-9499
651-495-5602
PLEASE RECYCLE This paper was locally milled in MN