Issuu

THE MEDLEY FALL 2020

THE MEDLEY

HIRING ANNOUNCEMENT

FALL 2020

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

THE MISSISSIPPI MARKET BOARD OF DIRECTORS IS THRILLED TO ANNOUNCE THE HIRE OF OUR NEW GENERAL MANAGER

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

PROOFREADER Sid Korpi, Proof Positive

GRAPHIC DESIGN PRINTING Christina Vang, La Bang Studio Modern Press

YOUR BOARD OF DIRECTORS 651.310.9475 | board@msmarket.coop PRESIDENT Kristen Lee

SECRETARY Katie Colón

VICE PRESIDENT Camille Bryant

BOARD MEMBERS Matt Frank Drew Lein Laura Mirafuentes Lauren Siegel

TREASURER Roy Berger

MISSISSIPPI MARKET’S MISSION We are Mississippi Market, a food co-op that is open to everyone. We empower our diverse communities to: • be healthy, • make choices that help sustain our planet, and • create a more just local economy.

MOVING SOON? Please email your name, member number and new address to info@msmarket.coop. On the cover: Roasted Vegetable Bowl Photo credit: Photographer, Jena Carlin. Food stylist, Travis Teska.

2020 Mississippi Market Co-op

2 | THE MEDLEY

Catherine has been employed by the co-op since 1994, holding a variety of roles within the organization, from cashier to operations manager, and many in between. Most recently in the position of interim general manager, she has led with a thoughtful and steadfast style throughout the daily shifts and changes of the ever-evolving world around us. Catherine brings a history of fortitude, knowledge and passion to the role. Her strong leadership to support the overall growth of our sales and the development of the organization as a positive and inclusive workplace reflects our mission as a values-driven grocer and a true partner who serves our diverse communities. We believe she will lead us into the future as a bright and innovative thought-leader within our community and throughout the national cooperative industry. Please help us welcome Catherine as she embarks on this journey to guide the Mississippi Market’s evolution into its next iteration of success! KRISTEN LEE Board of Directors President

CATHERINE DOWNEY A MESSAGE FROM THE GENERAL MANAGER AS WE NAVIGATE THESE UNCERTAIN TIMES, there are a few successes I want to share with you. In July, we hosted a blood drive with Memorial Blood Centers and had a great turnout at all three stores. Thanks to the members, shoppers and staff who donated, we collected 76 units of blood that will help save 228 lives! We ended our fiscal year on June 30 with sales of $30.4 million, .07 percent over budget and 3.42 percent over last year, our first growth year since 2016. Sales grew in each of the last three quarters. East 7th grew by 6.97 percent, its strongest annual growth since opening. West 7th grew 2.73 percent compared to .35 percent last year. Selby’s sales grew by 2.25 percent after declining 1.44 percent last year. These profits allow us to pay out a patronage dividend to member-owners and a gain share to staff. Lastly, we have refocused our Positive Change recipients to be related to food access and racial justice and will be making monthly food donations to some of our community partners in need. As COVID-19 continues to have us in its grips, we will continue to adjust. We are anticipating what changes the colder weather will bring and how to plan for the holidays. We plan to expand our curbside pickup service in the coming months. We also can’t lose sight of the work we need to continue to do around equity and inclusion. We believe changing our starting wage to $15 an hour is a start. We will be engaging with a partner outside the co-op to

help us create a strategic plan around this work. We also know we need to be better at representing the communities we serve and for this to consistently show up in our products, people, marketing, community outreach and other areas. While the strain of the last six months has taken a toll on all of us—we are tired and stressed and some have experienced sickness and loss—we nevertheless are here and we persevere. I am excited to be able to continue my work and lead the co-op as the general manager. It is a crucial time for our democracy, where each of our votes charts the course of our history. Of course we need you to vote in our board of director’s election, and we also need to get out the vote for our national elections. I believe in a future where we take our courage, resilience and collective strength and make a better world. We are always stronger together. In the darker days, I find solace in these timeless words from the poet Emily Dickinson:

“HOPE IS THE THING WITH FEATHERS THAT PERCHES IN THE SOUL AND SINGS THE TUNE WITHOUT THE WORDS AND NEVER STOPS AT ALL.” THE MEDLEY | 3

A MESSAGE FROM THE BOARD I’VE NEVER HOARDED TOILET PAPER. When COVID-19 came along, I went to work and paid little attention to anything else. One morning, at 6 a.m., the news showed, wrapped around Target, a line of people who were waiting to stock up on supplies. I thought maybe I should check my toilet paper reserve. My luck, I had just two rolls. I stopped at a large chain grocer. In the toilet paper aisle, a woman was staring blankly at the gaping space where the toilet paper was supposed to be. I went to the drug store. Not only was the toilet paper missing, but also so was the entire aisle of cold medicine. Next, I thought, I’ll go to Target. Target had snaking checkout lines full of people with overflowing carts, but nary a roll of toilet paper. Finally, I went to Mississippi Market. The shelves in the toilet paper section were again bare. I was staring at the empty shelves when Catherine came along carrying—you guessed it—packages of toilet paper. She said, “I got you. You might want to take two.” I could have kissed her! Mississippi Market provided what I needed, with a level of service and concern for community “THE CONTINUED that is unparalleled. They have done so STRENGTH OF THE during COVID-19, during the unrest after CO-OP RELIES ON the murder of George Floyd, before, YOUR ENGAGEMENT.” after, and now. That is why I love the co-op. The whole world seemed to be changing; here at Mississippi Market, Gail retired after 20 years as our general manager and Catherine took over right at the start of the pandemic. Despite the challenging year we’ve faced, with the support of our member-owners we are currently stable economically. The co-op is led and staffed by highly capable and hardworking people. Nevertheless, nationally, the grocery industry is showing signs of future challenges. We are bracing for potential economics challenges in the coming year. We have committed to effectuating racial justice for our co-op. Additionally, we will have four new board members on the nine-person board of directors. We need your engagement to help address the challenges ahead. Membership engagement starts with voting for board members. The board members elected express the co-op’s democracy. Mississippi Market needs to hear the voices of our member-owners in order to develop the best alternatives for addressing our challenges and preserving our strengths. Please vote, attend board meetings, follow the activity of the board, email and provide input. The continued strength of the co-op relies on your engagement. CAMILLE BRYANT, Vice President Camille is a practicing attorney and holds a degree in chemical engineering. She brings a unique skill set from her work as an assistant public defender and experience as an environmental and project engineer. She is active in the Minnesota State Bar Association and currently serves as the community outreach chairperson for the Minnesota Association of Black Lawyers. She is a longtime co-op shopper and is excited to contribute beyond her membership.

4 | THE MEDLEY

co-op buzz ANNOUNCEMENTS

20% OFF BULK COUPON IN OCTOBER We continue to thrive thanks to your support and dedication! As a thank you, all member-owners will receive a 20% off bulk e-coupon attached to your account at the registers. This digital coupon is valid for one shopping trip of your choosing during the month. Some exclusions apply.

JOIN US FOR OUR VIRTUAL ANNUAL MEMBER-OWNER MEETING Thursday, Oct. 29 6:00 p.m. to 7:30 p.m. See page 12 for additional details.

Patronage Dividend Update As a co-op, redistributing the profits back to our member-owners is part of what makes us unique. In profitable years, as determined by our board of directors, we redistribute the co-op’s profits back to the member-owners, in proportion to each member-owner’s purchases over the past fiscal year, as a patronage dividend. During this challenging year, we’ve continued to work hard to provide you with the high-quality, healthy food you need, and we appreciate the support and loyalty you’ve shown us. This year we will distribute $183,779.97 in patronage dividends. The minimum dividend is $0.50, so your purchases between July 1, 2019 and June 30, 2020 must have totaled approximately $66.00 or more to receive a dividend. Your dividend will be available as an e-coupon on your membership account beginning Oct. 5, 2020, and may be redeemed when checking out at the register. Your dividend must be fully redeemed by June 30, 2021. If you are unable to shop at one of our stores before that time and your dividend is $5.00 or more, you may also request a check by e-mailing info@msmarket.coop and providing your name, member number and current mailing address. Your dividend is not taxable income. Thank you for choosing your co-op!

LIME Renewal

A reminder to all LIME member-owners: Please renew your eligibility in the program between Dec. 1, 2020 and Jan. 12, 2021 to ensure uninterrupted discounts. To renew your LIME eligibility, please bring a photo ID, along with your income-based financial assistance program card or letter to the co-op. For questions, ask your cashier what documentation is needed to complete the renewal process. Additional details will be available on our website in early December.

$15 Minimum Wage for Co-op Staff Mississippi Market moved our organizational base (minimum) wage to $15 starting on June 29, 2020. Reaching a $15 base wage has been a goal of ours for a number of years, and we’ve made steady and significant progress towards it. If we were to follow city of Saint Paul requirements, we would reach that rate in 2023. Enacting the higher minimum wage now is important because it tangibly demonstrates our appreciation for the tremendous efforts of our staff and helps to support systemic change in our community. We also believe this will help us attract and retain a committed, engaged and high-performing team.

Gain Share for Co-op Staff We finished the fiscal year ending June 30 with strong margins and controlled expenses. We know this is a direct result of the hard work of our staff, particularly during these months of the pandemic. We set aside $100,000 of our profit from the year and distributed a gain share payout to staff in August to recognize their efforts. We couldn’t do this without them! Additional details available at msmarket.coop/blog THE MEDLEY | 5

MEET JESS TOLIVER

INGREDIENTS: 2 medium-sized beets, peeled and chopped into small 1" cubes 2 cups butternut squash, peeled and chopped into small 1" cubes ½ lb. Brussels sprouts, ends removed and cut into fourths ½ medium red onion, chopped into wedges from root to tip 2 medium yellow potatoes, peeled and chopped into 1" cubes 1 (14.5 oz.) can of chickpeas, drained, rinsed and dried

Jess Toliver is a holistic chef and owner of Jess Delicious. Her experience with lifelong food sensitivities led her to develop a passion for health and wellness. After graduating culinary school and working in restaurants for many years, Jess started her personal chef business to connect with the people she is cooking for on a more intimate level. Her business also came from a desire to choose the food she was working with—food that is both delicious and nutritious. She enjoys her time spent teaching people new recipes and better eating habits, cooking healthful meals for families, and helping plan for special events.

1 cup quinoa 2 cups water ½ tsp. salt 2 Tbsp. sesame seeds, toasted ½ tsp. dry mustard

INTRODUCING THE EAT MORE PLANTS CLASS SERIES There are many reasons to eat more plants. Eating a diet filled with more plants is better for the environment, is more compassionate towards animals and includes numerous health benefits. From lowering your risk for heart disease to increasing your energy, the health benefits of a mostly plant-filled diet can be plentiful.

1 tsp. smoked paprika

The Eat More Plants class series is here to show you that eating plants can be both easier than you think and delicious. You don’t have to feel like you’re missing out or depriving yourself of your favorite foods. A plant-based diet is vast and, especially in recent years, abundant with many great meat and dairy alternatives. In this series, we will acquire delicious new recipes to incorporate into weekly meal plans and learn easy substitutes to use in place of animal products.

½ tsp. pepper

Eating a plant-based diet doesn’t need to happen overnight. You can start by slowly making small adjustments over time or begin by simply incorporating more fruits and vegetables into your diet. You might choose to start by eating one vegetarian or vegan meal each week. Over time, it might become one meal a day, and before you know it, you could be choosing to eat mostly plants without even thinking about it. No matter where you are on your plant-based journey, this series is here to help!

"I BELIEVE THAT FOOD CAN TASTE DELICIOUS AND BE NUTRITIOUS."

½ tsp. garlic powder ½ tsp. salt

¹⁄3 cup olive oil

TAHINI DRESSING: 1 Tbsp. red wine vinegar ¹⁄3 cup tahini 1 tsp. coconut aminos or soy sauce 2 Tbsp. lemon juice 1 Tbsp. maple syrup ¼ cup warm water

JOIN US ONLINE FOR EAT MORE PLANTS classes this fall featuring Instant Pot Palak Tofu and Spaghetti Squash Pizza. See pages 8 & 9 for details. 6 | THE MEDLEY

FALL ROASTED VEGETABLE BOWL WITH TAHINI DRESSING Recipe provided by Chef Jess of Jess Delicious SERVES 4

Photography: Jena Carlin Creative Food Styling: Travis Teska

INSTRUCTIONS: 1

Preheat your oven to 425 Â°F.

Start by peeling and chopping all of the vegetables. Try to make them as uniform as possible so they will cook evenly.

Pour quinoa, 2 cups of water, and salt into a small saucepan. Bring to a boil and then reduce to a simmer uncovered for around 10 minutes or until all of the water is absorbed.

Remove from heat and cover for 5 minutes; finish by fluffing with a fork.

For the dressing, add all of your ingredients except water into a jar. Whisk or shake well to mix together. Incorporate the warm water at the end of whisking until it becomes smooth.

Fill the bottom of each bowl with cooked quinoa, layer the vegetables, drizzle the dressing, and garnish with sesame seeds. Enjoy!

Place each vegetable (beets, butternut squash, Brussels sprouts, red onion, yellow potato and chickpeas) in its own row on a large baking sheet (18"x13"). Measure out the dry spices in a small bowl. Add in olive oil and red wine vinegar and whisk until incorporated. Pour oil and spice mixture evenly over your vegetables and mix until well coated.

Bake in the oven for 30 minutes. While vegetables cook, prepare the quinoa and the tahini dressing.

Rinse the quinoa thoroughly in a fine-mesh strainer to remove the bitter taste. THE MEDLEY | 7

FALL VIRTUAL CLASSES

OCTOBER Budget Cooking: Pasta with Kale Pesto and Roasted Winter Squash Instructors: Terese Hill, East Side Table and Katie Marty, Mississippi Market Wednesday, Oct. 7 | 5:00–6:00 p.m. | Free This virtual Budget Cooking class features a recipe that can feed four people for less than $15 and can be adapted based on what is in your pantry. Terese 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.

TAKE A VIRTUAL CLASS WITH THE CO-OP Virtual classes are being offered for free at this time. For each one, you’ll just need to register and have access to a computer or phone to connect to Zoom. Join us from the comfort of your own home to learn something new. Everyone is welcome!

Yoga with Myrika

Maafe Peanut Stew

Instructor: Myrika Schneider, PUSH Fitness Tuesday, Oct. 13 | 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. You’ll be guided into gentle postures that are suitable for all levels to help relieve chronic tension and improve mobility.

Instructor: Annette Colón, Red Hen Gastrolab Saturday, Oct. 17 | 1:00–2:30 p.m. | Free Join Nettie of Red Hen Gastrolab to make a delicious Maafe Peanut Stew from the comfort of your own home. Maafe is a dish found throughout West Africa and has made its way into the West Indies and Caribbean Islands as well. The main ingredients are typically rice, peanuts and meat, but we’ll make a vegan version in class, highlighting the bounty of the fall harvest to warm our souls at the table.

Eat More Plants: Instant Pot Palak Tofu Instructor: Jess Toliver, Jess Delicious Tuesday, Oct. 20 | 5:30–6:30 p.m. | Free Learn to incorporate more plants into your diet and eat less meat with Chef Jess. Jess demonstrates a different plant-based recipe each month to inspire a more sustainable diet and future for our environment. This month, learn how to make Instant Pot Palak Tofu. Palak or Saag is a traditional Indian dish typically made with spinach and paneer cheese; this class will feature a healthful, flavorful vegan version made with tofu.

Himalayan Cooking: Pumpkin Curry Instructor: Ishwari Rajak Thursday, Oct. 22 | 6:00–7:30 p.m. | Free This fall, learn how to transform pumpkin or squash into a mouthwatering, flavorful curry with a few aromatic spices. This recipe is rich in antioxidants and vitamins to nourish you this season.

8 | THE MEDLEY

NOVEMBER

DECEMBER

Make Your Own Empanadas

Yoga with Myrika

Instructor: Belen Rodriguez, Quebracho

Instructor: Myrika Schneider, PUSH Fitness

Saturday, Nov. 7 | 10:30–11:45 a.m. | Free

Tuesday, Dec. 8 | 5:30–6:30 p.m. | Free

Learn to make authentic Argentinean Empanadas with Belen from Quebracho, a local farmers market pop-up shop. In this class, Belen will demonstrate how to make the empanada dough, a mushroom-andcheese filling, and a delicious chimichurri sauce to top it off.

Join yoga instructor Myrika Schneider for an evening of Yin/Restorative Yoga to relax body, mind and spirit. You’ll be guided into gentle postures that are suitable for all levels to help relieve chronic tension and improve mobility.

Instant Pot: Holiday Hacks

Budget Cooking: White Bean Risotto with Garlicky Greens

Instructor: Kirsten Madaus

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

Tuesday, Nov. 10 | 6:00–8:00 p.m. | Free

Thursday, Dec. 10 | 5:00–6:00 p.m. | Free

Save time and precious stove space by utilizing your Instant Pot for your holiday preparations! Kirsten will demonstrate how to prepare a makeahead Mashed-potato Casserole, a simple Cranberry Sauce, Fast Turkey Broth, and Garlicky Green Beans.

This virtual Budget Cooking class features a recipe that can feed four people for less than $15 and can be adapted based on what is in your pantry. Terese 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.

Eat More Plants: Spaghetti Squash Pizza

Ethiopian Cooking: Make Your Own Injera

Instructor: Jess Toliver, Jess Delicious

Instructor: Mimi Selam

Tuesday, Nov. 17 | 5:30–6:30 p.m. | Free

Wednesday, Dec. 16 | 6:00–7:30 p.m. | Free

Learn to incorporate more plants into your diet and eat less meat with Chef Jess. Jess demonstrates a different plant-based recipe each month to inspire a more sustainable diet and future for our environment. This month, follow along with Jess as she makes her famous gluten-free, dairy-free pizza crust with Spaghetti Squash! This versatile pizza crust is low-carb, keto, and paleo-friendly and will have your family raving over how delicious it is!

Injera is a fundamental component of any Ethiopian or Eritrean meal. Injera is a flatbread with a slightly spongy texture that is made from teff; an ancient grain that is packed with protein, fiber and nutrients. In this class, you’ll learn the multistage (but still amazingly simple) process for making this delicious and nutritious sourdough flatbread at home.

Budget Cooking: Hearty Fall Brussels Sprouts and Beef Stew Instructors: Saba Andualem, East Side Table, Urban Roots and Katie Marty, Mississippi Market Thursday, Nov. 19 | 5:00–6:00 p.m. | Free This virtual Budget Cooking class features a recipe 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.

Ugandan Vegan Cooking Instructor: Henry Kisitu Saturday, Nov. 21 | 1:00–2:30 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 Kabalagala, or Ugandan Banana Pancakes.

VIRTUAL PARTNER EVENTS Wine & Cheese Tasting Thursday, Nov. 12 | 7:00–8:00 p.m. | Free Join local Community Partner, The Wine Thief & The Ale Jail, and local cheese vendor, Rochdale Farms, for a fun evening tasting featured wines and cheeses. Gain ideas and pairings for holiday hosting or simply enjoy discovering new wine varieties and cheese flavors. You’ll receive a suggested shopping list in advance so you can sample and learn about the various wines and cheeses alongside the presenters during the event.

Fair Trade Gift Review Thursday, Dec. 3 | 6:00–7:00 p.m. | Free Learn all about Fair Trade, its values and positive impact as we enter this season of gift giving. You’ll get to “meet” some of the co-op’s favorite Fair-Trade brands, gain insight into what makes them unique and get inspiration for meaningful gift ideas for everyone on your list.

THE MEDLEY | 9

Learn more about the Local Emergency Assistance Farmer Fund (LEAFF) A Q&A with Nikki Warner, Communications Director at The Good Acre

Why did you start the LEAFF program? LEAFF was launched as a collaboration among The Good Acre, Mill City Farmers Market, Lakewinds Food Co-op, the Latino Economic Development Center, The Food Group and the Hmong American Partnership in response to the COVID-19 pandemic. We knew right away that farmers were going to face a significant decline in sales due to the closure of schools, corporate campuses, and lower attendance or full closures of farmers markets. With the rise in unemployment and economic downturn, it was also clear there was going to be an increase in the need for food access. LEAFF was created to address both issues. How does the LEAFF program work? LEAFF is not a grant, but a guarantee to buy up to $5,000 of produce from each accepted farm during the 2020–2021 growing season. Farmers are accepted into the program after completing an online application and undergoing a review process. Once it’s determined that a farm meets the criteria for the program and has been accepted, they can drop off their produce at The Good Acre each week, and farmers are paid a fair retail or farmers market price instead of wholesale price for what they bring. This purchased produce is then inventoried, made available to hunger-relief partners, and delivered in the next one–two days. Who can apply to be a recipient? The application is currently open to any farmer who identifies as Black, Indigenous or person of color (BIPOC) who is farming within 10 | THE MEDLEY

200 miles of the Twin Cities and whose gross farm sales are less than $100,000 a year. What crops are accepted? A variety of organic and nonorganic produce crops are accepted, from beets to zucchini. We also make an effort to purchase culturally specific items such as bitter ball eggplant, Malabar spinach, mustard greens, okra and sweet potato leaves. Where does the surplus produce go once purchased? Produce is donated to hunger-relief organizations including food shelves, schools distributing produce and organizations making prepared meals. Community School of Excellence, Minnesota Central Kitchen, Sanctuary Church, New Millennium Academy and Prairie Seeds Academy are just a few of the recipients of LEAFF produce since the program began in July. How can co-op shoppers support the program? Co-op shoppers can support the program by rounding up your purchase at the register and donating your bag credit during the month of October, or making a direct donation to the LEAFF Program. You can also support local farmers directly by purchasing local produce at the co-op! SUPPORT LEAFF as the featured Positive Change recipient during the month of October. Learn more on page 18.

INTRODUCING NEW COMMUNITY PARTNERS A BENEFIT FOR MEMBER-OWNERS, SUPPORTING LOCAL BUSINESS

MISSISSIPPI MARKET HAS PARTNERED with a number of our favorite local businesses to bring member-owners like you special deals and savings in each of our stores’ neighborhoods. Mississippi Market member-owners can receive discounts at the following independently owned Saint Paul businesses. Simply present your co-op membership card at participating businesses to receive the benefits listed below.* THE COVEN | thecoven.com

PUSH FITNESS | pushfitnessforyou.com

15% off any class pack or monthly autopay membership 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. PUSH Fitness creates a motivating environment, offering fun classes and personal training to allow the enjoyment and benefits of movement for all.

10% off a Grow Membership Email hello@thecoven.com to redeem

RUN N FUN | rnfun.com

The Coven is a community and co-working space for women, non-binary and trans people who support one another through leadership, organization and advocacy. The Coven has two community workspaces in the Twin Cities located on Selby Avenue and in the North Loop, along with opportunities to engage online.

20% off full-priced items

GEM SALON + SPA | gemsalonspa.com

$25 off your first service Valid for new clients only. Call 651-222-3839 to redeem Gem Salon + Spa is a full-service salon and spa located off Selby Avenue offering noteworthy and exceptional hair and nail services. They carry quality curated product lines rooted in sustainability and support new and innovative eco-conscious ideas to keep our Earth clean and healthy. GRAND HAND GALLERY | thegrandhand.com

10% off any purchase Grand Hand Gallery is a storefront gallery off Grand Avenue showcasing American art and craft with a special affinity for those in the Upper Midwest and in the local community. They seek to create a space that both supports artists and provides the community a space to appreciate and experience their work. LOWERTOWN BIKE SHOP | lowertownbikeshop.com

10% off all bike accessories and apparel Lowertown Bike Shop is located in downtown Saint Paul’s historic Union Depot. This independent, locally run shop is committed to building high-quality bicycles for any budget and riding ability. They refurbish and sell used bikes and cultivate community through hosted group rides and bikerelated events. *Program benefits evaluated annually and subject to change. Please visit msmarket.coop to request a co-op membership card replacement or for program updates.

Excludes Garmin and Lululemon brands Run N Fun is a family-owned running store featuring shoes, apparel and accessories located on Randolph Avenue in Saint Paul’s West 7th neighborhood. Their staff are professionally trained to properly fit each customer with the correct shoe for their specific running needs. TOMMIE’S PIZZA | tommiespizza.com

10% off any purchase Tommie’s Pizza is a brand new pizza spot serving authentic New York-style pizza just down the street from our Selby store. Tommie’s is renowned for its wings, selection of house-cured meats, and prioritizing high quality ingredients that aren’t heavily processed. TONGUE IN CHEEK | tongueincheek.biz

Free dessert with any purchase Cannot be used on holidays or combined with other discounts or offers Tongue in Cheek is a cozy neighborhood restaurant with a retro vibe located on Payne Avenue in the Payne-Phalen neighborhood. Their menu covers inventive, sustainable New American fare, along with an extensive selection of wine, bottled beer and delicious craft cocktails. THE WINE THIEF & ALE JAIL | winethief.net

10% off wine and large 750ml bottled beer Excludes special-release beers Named by The Growler magazine as the best bottle shop in Saint Paul, The Wine Thief & Ale Jail is located in the Macalester-Groveland neighborhood. This family-owned shop offers responsibly produced wines from around the world, a wide selection of local craft beers and fine spirits at a range of prices. THE MEDLEY | 11

Virtual Annual Member-Owner Meeting Virtual Event | Thursday, Oct. 29 | 6:00–7:30 p.m. JOIN YOUR CO-OP COMMUNITY AT THIS YEAR’S VIRTUAL MEMBER-OWNER MEETING With the uncertainty around COVID-19 and the health and safety of our staff and community as our top priority, our member-owner meeting will be held virtually this year. This has been a dynamic year with significant changes and events at the co-op and for our entire community. Please join us to hear important updates on finances, racial equity work, and COVID-19 operations from the co-op; gain insight as to how you can participate to shape the future of your co-op; and ask the board and new co-op general manager your questions during the member-owner Q&A. Even amidst the COVID-19 pandemic, the co-op’s goal remains to bring our community together around good food. While we can’t share a meal in person at this year’s Annual Meeting, we are creating special snack kits available for pickup before the meeting. These curated snack kits are meant to be eaten during the Annual Meeting to unite us around food while we’re apart. To reserve your ticket for the virtual member-owner meeting, select a reimbursable $5 registration in which you’ll receive a snack kit along with a $5 co-op voucher the week of the Annual Meeting. Alternatively, you can select a free registration in which you’ll receive an email with the Zoom details to join the meeting. The meeting will be recorded and available on our website for member-owners who are unable to attend the live event.

FEATURING: • • • • • •

Guest speakers from Voices for Racial Justice Curated snack kits—vegan & gluten-free option available Member-owner Q&A Board election results Co-op updates from the general manager and board of directors Raffle prizes

LEARN MORE AND RESERVE YOUR TICKET TODAY AT MSMARKET.COOP/EVENT

12 | THE MEDLEY

2020 BOARD ELECTION GUIDE

IN ACCORDANCE WITH THE INTERNATIONAL COOPERATIVE PRINCIPLES, Mississippi Market is run by democratic member control. As a member-owner, you’re able to choose new co-op leadership during our annual board election.

in the following areas: Long-term and Strategic Planning; Diversity and Inclusivity; Legal Experience; Grocery, Local & Natural Food Industry Knowledge/Experience; Supply Chain & Local Food System Knowledge/Experience; and Creativity & Entrepreneurship.

Take your membership to the next level by voting for up to four candidates in this year’s election. Four open board seats are available—Natalie Kennedy stepped down earlier this year, leaving her seat open with a one-year term; Camille Bryant, Katie Colón and Matt Frank are stepping down after their respective first terms.

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

The co-op members you elect to the board will review and establish policies that guide management in their work, monitor the performance of our general manager, develop a long-range vision for the co-op’s future, and provide financial oversight of business operations. The Mississippi Market Board of Directors is a policy governance board, meaning they do not engage in operational decisions at the store level. Instead, they are legally responsible for the overall strategic direction and performance of our co-op. Current board members reviewed new candidate qualifications and experiences, resulting in a final slate of eight on this year’s election ballot. Board candidates who applied were ranked based on their varying levels of experience and demonstrated interests

CAST YOUR VOTE TODAY! One membership equals one vote. Each co-op membership (individual or household) may be used to cast one ballot for up to four candidates. VOTE ONLINE Vote by 2:00 p.m. on Oct. 27 at msmarketcoop.electionrunner.com. We have a small number of paper ballots at each Customer Service desk if you are unable to vote online. Please contact us at info@msmarket.coop if you have any issues with electronic voting. THE MEDLEY | 13

2020 BOARD ELECTION GUIDE

AMY LAFRANCE

SHANNON LIPPKE

Why are you interested in running for this board?

Because of the eggs. In April, one grocery chain was stocking eggs every other day and running out by 9 a.m. due to national supply chain stutters. Mississippi Market had a steady supply of local eggs, because of their long-term, thoughtful choices to strengthen a healthy, sustainable food system. In an eggshell, this shows that the co-op has many strengths to build on in this challenging moment. Our food systems are being reshaped by global forces of illness and climate change. Hunger is spreading. I want to help ensure that the co-op can continue to provide affordable, healthful food and engage and educate the community. My pandemic preparedness planning experience and leadership skills could be useful contributions.

I am a strong believer in the sustaining quality that is created through a cooperative model, where people of a community combine their unique energies, talents, and ideas around a common goal and make collective decisions that adequately support all people and systems involved. I also believe accessibility to a locally based and sustainably driven food system is the foundation of a healthy community, and Mississippi Market Co-op is a leader in providing holistic care to the public. It would be an honor to serve on this board, to learn more about the intricate processes that keep the coop functioning under the highest ethical standards, and working with co-op and society members to carry out progressive changes that meet the evolving needs of our local and global communities.

the board. preparedness, board participation and organizational leadership. I worked in pandemic preparedness for seven years, including to vulnerable clients and writing my thesis on public health emergencies. I consulted on preparedness for the Mongolian government. I have seen how strong policies can improve health. While a member of the University of Minnesota School of Public Health alumni board, I leveraged a decade of mentoring experience to lead its mentor committee. My career has included progressive responsibilities, including my current role as Senior HealthPartners Institute. CANDIDATE DISCLAIMER: Due to space limitations, some candidatesâ€™ responses have been edited for length. Full candidate responses can be viewed on our website at msmarket.coop/election and at our storesâ€™ Customer Service desks. 14 | THE MEDLEY

the board. As a multicultural liaison at South Saint Paul Secondary School, my primary role is to support new-to-this-country and non-/limitedEnglish-speaking students and families. I am constantly learning from diverse populations on how to communicate effectively, improve person/school relationships and boost engagement through equityfocused means. This work often expands beyond the classroom and into the community, such as when developing a free monthly food distribution and daily food pantry to counter food security concerns in the district. Six years working in a school setting has taught me to listen earnestly, learn quickly, participate whole-heartedly, and operate professionally with young people, administrators, and community leaders to design and implement structural change across an elaborate system. Beyond my profession, I continuously seek opportunities to advance my understanding of environmental issues. I am currently a volunteer at MN350, have worked on organic farms in California through WWOOF USA (World Wide Opportunities on Organic Farms), worked with the Costa Rican stewardship, and spent several years leading the Frozen River Film Festival Content Committee in Winona, Minn., to promote environmental and cultural awareness through an artistic platform.

NOEL NIX

JENNIFER PENNINGTON

Why are you interested in running for this board?

My wife and I have been regular customers of Mississippi Market since we moved to Saint Paul nearly 10 years ago. We have a strong interest in many of the facets of Mississippi Market’s business model: locally sourced foods, healthful eating, sustainable agriculture and community-oriented approaches to business. I see joining the board of Mississippi Market as a way of supporting a business that advances these values. In particular, I am interested in learning more about cooperative business models. As COVID-19 continues to impact our economy, I believe that cooperative models will play an important role in advancing community leadership in our economic recovery.

I am passionate about organic, local food, food justice, community care and connection, and nurturing a relationship with the earth, to be a good steward.

Briefly summarize what professional, leadership and/or volunteer experience uniquely qualifies you to serve on the board. My career has spanned a number of roles in business, local government and community development. I hold a BS in marketing and a master’s degree in urban and regional planning. I previously worked in the packaged-foods industry, spending a year working in promotion marketing at General Mills. Since then, I’ve dedicated my career to community and economic development, holding positions in residential property management, advocacy, and local government leadership. I have served on advisory or governing boards for six different organizations, serving in multiple roles including co-chair. Currently, I work in the Saint Paul Mayor’s Office where, among other activities, I help advise the mayor on community-informed economic and infrastructure development.

Briefly summarize what professional, leadership and/or volunteer experience uniquely qualifies you to serve on the board. I grew up on a 16-acre fruit-and-vegetable farm in Wisconsin. I started working on the farm when I was seven and learned everything from driving a tractor to growing from seeds to selling at farmers markets to helping to run a U-pick/ready-pick farm. It was a vibrant community gathering place, attracting 3,000 people every weekend. As an adult, I worked in nonprofits for over 20 years and then moved into arts-based businesses, including founding the first arts-based public benefit corporation in Minnesota. I’ve sat on a number of nonprofit boards, I am passionate about my organic garden and, a few years ago, I converted my boulevard into a pollinator garden. I truly believe my children love eating vegetables because they have grown them in our garden.

YOU HOLD THE POWER TO GUIDE US

THE MEDLEY | 15

2020 BOARD ELECTION GUIDE

MOLLY PHIPPS

HINDOLO POKAWA

Why are you interested in running for this board?

I am passionate about supporting and nurturing the local food system from farmers to consumers. The COVID-19 pandemic has only underscored the fragility of our global supply chains and the need for strong and resilient local food systems that benefit all community members. Community-owned cooperatives are a crucial part of a just food system that supports farmers, food producers, and the land while putting community health and well-being over huge profit for a few. I run a small farmers market where we nurture emerging food producers as they hone their skills; the Mississippi Market is a complementary part of the local food system I would like to help strengthen.

I have the experience of serving on boards and can bring a representation that supports the values Mississippi Market represents. I am also the current farm manager at Frogtown Farm. My farming background has allowed me to understand the level of food sovereignty needed in our communities.

Briefly summarize what professional, leadership and/or volunteer experience uniquely qualifies you to serve on the board.

Briefly summarize what professional, leadership and/or volunteer experience uniquely qualifies you to serve on the board. I have been a board member for several different organizations, and I understand the fiduciary responsibilities such membership requires. As a person of color, I bring to the board a representation that supports the community served by Mississippi Market.

I have served on boards since I was in high school and lived in cooperative housing in college. I am the executive director of the West Side Farmers Market, where I led the effort to become a nonprofit in 2019. I served on the Minnesota Association of Environmental Education’s Board of Directors and was the board president as we went through strategic planning that resulted in major structural changes to the organization to focus its scope of work and make space for positive, sustainable growth. I have been a climate scientist, environmental educator and evaluator, and I have a passion for food. The food system integrates all my interests and directly impacts people’s lives. I am a systems thinker who loves working on a challenge with others.

CANDIDATE DISCLAIMER: Due to space limitations, some candidates’ responses have been edited for length. Full candidate responses can be viewed on our website at msmarket.coop/election and at our stores’ Customer Service desks. 16 | THE MEDLEY

! E T O V

DANIEL RAMOS HAAZ

MICHAEL VON FANGE

Why are you interested in running for this board?

My husband and I recently moved to Saint Paul. We lived in Madison, Wis., and I was on the Willy Street Co-op (WSC) board for seven years, where I participated in several committees (finance, investment and audit), mainly due to my financial background. I live and breathe food co-ops, as they are very much aligned to my personal values, they support a local economy, they are democratically owned and controlled by members, and they are cornerstones of vibrant and diverse communities. As a new member-owner of Mississippi Market, I would like to bring my previous experience as a food co-op board member and as the controller at National Co-op Grocers to help further the co-op’s goals, while making sound decisions.

For over 28 years, I’ve had the privilege to patronize and enjoy our co-op, and I’ve come to respect and admire its mission to improve the community through responsibly sourced food. I’d like to offer my skills, ideas and expertise to our co-op in order to help ensure longterm success of Mississippi Market.

Briefly summarize what professional, leadership and/or volunteer experience uniquely qualifies you to serve on the board. On the WSC board, we evaluated several expansion projects. WSC remodeled two of their stores and opened a third location in a food desert area, where they opened a mix of conventional and organic groceries to better serve the community. I also volunteered to participate on extracurricular board events, meeting owners, hosting board member information sessions and presenting during the annual membership party. I have also worked as the controller for National Co-op Grocers for almost nine years, and I’m very familiar with food co-op financial operations. In my role, I have prepared operating budgets, proformas and financial reviews for our member food co-ops.

Briefly summarize what professional, leadership and/or volunteer experience uniquely qualifies you to serve on the board. I’m the co-founder and CEO of Simpls, a grab-and-go organic marketplace that has three locations, a commissary kitchen in Minneapolis, and 28 employees. I have an undergraduate degree in a STEM (science, technology, engineering, math) field from the University of Minnesota and worked in technical sales for a large corporation prior to founding and leading my own organic-food concept. My commitment to the community is not limited to my professional life. I currently serve as treasurer on the board of directors for my condo association, and have held that position for six years. Creative passion and strong analytical thought are attributes I bring to the table. I’m confident in my ability to bring great ideas, hear/use others’ ideas, and help implement and execute these effectively.

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

OCTOBER RECIPIENT

Local Emergency Assistance Farmer Fund (LEAFF) Purchasing produce from local farms to support hunger relief in the Twin Cities The Good Acre, a nonprofit food hub, in partnership with six other nonprofits, launched the Local Emergency Assistance Farmer Fund (LEAFF) to purchase produce from small-scale, emerging, and Black/ Indigenous/people of color (BIPOC) farmers who have lost their restaurant, school, and other institutional markets due to COVID-19related disruptions. The fresh, locally grown fruits and vegetables purchased through the program will be donated directly to hungerrelief organizations in areas where healthful foods have been inaccessible. October Positive Change funds will directly support the LEAFF Program. LEARN MORE about the LEAFF Program in a Q&A with Nikki Warner of The Good Acre on page 10. 18 | THE MEDLEY

NOVEMBER RECIPIENT

Second Harvest Heartland Providing direct hunger relief for the 1 in 8 Minnesota neighbors affected by hunger Second Harvest Heartland (SHH) is one of the largest, most efficient and innovative hunger-relief organizations in the nation. Working in partnership with a network of nearly 1,000 food shelves and hunger-relief programs, SHH helps the 1 in 8 people, including 1 in 5 kids, in Minnesota who experience hunger. SHH has ramped up and adapted food distribution to meet the increase in need due to COVID-19. Since March 1, SHH has provided over 43,000,000 lbs. of food, held 111 emergency grocery pop-ups, and served 561,360 meals. November Positive Change funds will be used to provide much-needed food, including Emergency Food Boxes, to feed our neighbors in Saint Paul.

DECEMBER RECIPIENT

Hallie Q. Brown Community Center Improving quality of life in our community by providing access to healthful food and critical human services Hallie Q. Brown Community Center (HQB) improves quality of life in Saint Paul by providing access to critical human services and programs while honoring African American heritage and culture. HQB operates a food shelf, clothing closet, senior programming, affordable childcare, and youth education services to meet the diverse needs of our multicultural community. December Positive Change funds will support their food shelf, ensuring it remains fully stocked with nutritional, culturally specific foods ready to serve the increased need of our community during this time of crisis. HQBâ€™s food shelf, located a few blocks north of our Selby location, serves over 18,000 clients annually. THE MEDLEY | 19

GET TO KNOW YOUR CO-OP FAMILY

meet alyssa divirgilio East 7th general merchandise buyer

How long have you worked at the co-op, and what brought you here originally?

What’s something members might not know about working in Wellness?

I’ve worked at Mississippi Market for almost six years. When the cosmetics company I previously worked for was sold to a larger corporation, I left to backpack Europe for a month and realized I wanted to work for an organization that was thoughtful about its impact on the environment and whose values were more in alignment with my own. A friend who worked for Mississippi Market at the time recommended I apply, and I began as a cashier at West 7th.

The Wellness departments at all three locations, especially the general merchandise team, work closely with one another. We place orders together and take turns receiving and transferring them. We have a fun, team-oriented relationship, and I love working with the other buyers.

How are your personal values reflected in your work at the co-op? My personal values are mostly reflected in the choices I make as a buyer, particularly in general merchandise, where I feel the most autonomy. When selecting books and greeting cards, I focus on featuring black, brown, queer and female-identifying people whenever I can. I know how valuable it is to be represented in your environment, particularly for marginalized people, so I do what’s in my power to expand who sees themselves reflected in our stores, knowing there’s always more we can do. What do you enjoy most about your current position? I most enjoy merchandising and the balance of creativity and problem solving it takes. Once a month, we reset our general merchandise display and give the department a bit of a refresh. It’s always nice to set aside a couple hours of my shift and create the new display.

What do you enjoy doing in your free time outside of work? For the last four years or so, I’ve been a member of an all-black improv troupe called Blackout—a mix of comedy, social justice, and arts access. Pre-COVID, we performed monthly shows in Minneapolis and frequently traveled in the States and throughout Europe and Canada, performing and teaching workshops. Now you can catch some shows and workshops online, but I’m looking forward to the day we can get back on stage with an audience. Other than that, I’m big on travel and, any chance I get, I hop on a plane. What are some of your favorite products found at the co-op? My #1 favorite skincare product is Evanhealy’s Blue Cactus Beauty Balm. It’s a beautiful blue color, is so hydrating and absorbs well. We’ve also brought in the new Pranarom skincare line and, in just a week of using it, I’ve seen great improvements in the texture of my skin. Lastly, I am a huge fan of collagen. The NeoCell Super-Collagen powder is great for its fine texture and the Sprout Living Epic Protein Pro-Collagen for a plant-based option; both help boost your body’s own collagen production.

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

20 | THE MEDLEY

TURKEY POZOLE $ Budget-friendly

INGREDIENTS:

DELICIOUS WHEN MADE WITH LEFTOVER COOKED TURKEY OR GROUND FERNDALE MARKET GROUND TURKEY

1 Tbsp. olive oil 2 onions, finely diced 3 cloves garlic, minced 1 lb. ground turkey (or 2 cups leftover turkey, chopped) 2 chipotle peppers, fresh or canned 4 oz. tomato paste 4 cups broth 1 ½ cups hominy, drained and rinsed 2 green onions, thinly sliced 10 oz. red cabbage, thinly sliced 6 sprigs fresh cilantro, leaves removed 1 lime, cut into eighths 4 radishes, thinly sliced 2–3 Tbsp. Greek yogurt (optional) Salt & pepper

INSTRUCTIONS: 1

Heat 1 Tbsp. oil in large pot over medium heat. Add onion and sauté 2–3 minutes until softened. Add garlic and sauté another 1–2 minutes.

Add ground turkey and a pinch of salt and pepper to the pot with onions and garlic. Cook, breaking apart with a spoon or spatula, until cooked through (about 5–8 minutes). If using leftover turkey, add during step four along with the hominy.

Add tomato paste and chipotle pepper. Cook 2–3 minutes, breaking chipotle pepper apart with the spoon. Add broth and hominy, stir until incorporated. Simmer for 10–15 minutes until flavors have incorporated.

Remove soup from heat, add green onions, and stir to combine.

Divide the sliced cabbage among four bowls. Spoon the pozole over cabbage and top with radish slices, fresh cilantro, and a fresh squeeze of lime. For added creaminess and texture, top with a dollop of Greek yogurt and serve with tortilla chips.

ADAPTED FROM: THE MEDLEY | 21

Meet Ferndale Market A Q&A with John Peterson, General Manager and Farmer How long have you been in operation, and how did you get started? My family has been raising turkeys on our farm in Cannon Falls since 1939. Our farm was founded by my grandparents, Fern & Dale Peterson, so we’re very proud to continue to have their name—Ferndale—on all our products. My grandfather picked our farm near the Little Cannon River for its sandy soil, which makes it very well suited for growing turkeys outdoors. He chose a farm that continues to serve us and our turkeys well after 80 years. What makes your farming operation stand out? Ironically, our biggest point of difference is how little has changed on our farm over the past 80 years. We continue to grow our turkeys outdoors (free range) throughout the warmer months, and without antibiotics or growth promotants. All of our turkey products are naturally processed, without any of the added water and salt found in conventional poultry. It’s a source of great pride that we continue to grow our turkeys in the same way my grandfather did in 1939, and we’re fortunate to have the land, space, equipment, and experience to continue doing it this way. How has the partnership with the co-op supported you during this challenging time? Our co-op partners have provided us with tremendous support and stability through this time. Typically, our demand is balanced between retail and foodservice channels, with a good portion of the foodservice product going to colleges, schools, and restaurants. Of course, all of that business has been severely impacted by the pandemic, so the continued support from the co-ops has been invaluable. We’ve been able to shift some of our foodservice products to the co-ops, which has helped us regain a portion of the sales we’ve lost. The co-ops are true partners, and we appreciate the genuinely collaborative spirit to try to find ways to support farmers through this disruptive time. What impact has COVID-19 had on your farm? Thankfully, our turkeys don’t know there’s a pandemic, so our daily rhythms on the farm remain the same, which provides a good sense of 22 | THE MEDLEY

normalcy during this time. When I’m out on range in a flock of turkeys, I can temporarily forget the crisis we’re all experiencing these days. That said, the impact has been felt strongly in the demand shifts mentioned above, and in the tremendous sense of empathy we’ve felt for our foodservice partners and our fellow farmers. We work closely with a lot of chefs and restaurant owners, and we know the challenge for them is immediate. What is the biggest challenge facing local farmers right now? I’d say the biggest challenge is the uncertainty. While the business world is talking about “pivoting” and “new normals,” we’re not able to make quick shifts in farming. It takes months to grow a flock of turkeys, and we depend on the seasonal patterns and cycles to plan our year. Every decision made on a farm tends to have a very long tail. The same is true for most others in agriculture, so the uncertainty of the coming months and years makes it extremely difficult to plan. How can co-op shoppers support you right now? I think the most important thing consumers can do is shop with their values. At the outset of the pandemic, we saw tremendous disruption in the world’s largest meat-packing companies, and the liability of the massive consolidation in our food economy. Now more than ever, consumers have a chance to support the farms, models, and practices that they value, to ensure that they’re able to sustain themselves through the pandemic. We have a chance now to shape what food and farming will look like on the other side of the pandemic. What is your favorite way to prepare turkey? I actually love turkey in almost any form! These days, I’ve been eating a lot of our Birchwood Café turkey burgers, and quick-andsimple smoked turkey breast sandwiches as I try to keep running fast during our busy season heading toward Thanksgiving!

PREORDER YOUR LOCAL TURKEY Skip the hassle by preordering your local Thanksgiving turkey from Ferndale Market or Schultz Organic Farm. Turkeys at both farms are raised humanely without any antibiotics and given plenty of space to roam, eat, and live. This means healthier, happier poultry and a more flavorful-tasting turkey for your holiday table. Turkey preorders may be placed Thursday, Oct. 29–Thursday, Nov. 19. Place your turkey preorder online at msmarket.coop/turkey or at any of our store Meat & Seafood counters.

RECEIVE A $5 CO-OP COUPON WITH ANY TURKEY PREORDER! Coupons will be available in our Meat & Seafood department when you pick up your turkey. Payment is due in full at time of pickup. Turkey preorders will be available for pickup Saturday, Nov. 21–Wednesday, Nov. 25. Ferndale Market | Cannon Falls, Minn. Fresh and frozen turkeys, $1.99/lb. Schultz Organic Farm | Owatonna, Minn. Organic turkeys, available frozen only, $2.99/lb.

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 |

@msmarketcoop

1500 West 7th Street Saint Paul, MN 55102

622 Selby Avenue Saint Paul, MN 55104

740 East 7th Street Saint Paul, MN 55106

7:30 am–9:30 pm

8:00 am–9:00 pm

651-690-0507

651-310-9499

651-495-5602

PLEASE RECYCLE This paper was locally milled in MN