Issuu

35th Mississippi Market

Anniversar y Sale

2014 S

1979 SH

What’s an anniversary without cake? Stop in from 11:00 a.m. - 2:00 p.m. on Saturday or Sunday for a celebratory mini cupcake.

IT LOCAL ING F EP

We’re stocking both stores from floor to ceiling with these deals, but don’t dilly dally— these deals are “while supplies last” for one weekend only. That’s 7:30am-9:30pm on September 13 & 14.

In addition to crazy good deals, you’ll find tasty samples, drawings for fun prizes (a Citizen commuter bike, Mississippi Market gear, and $35 gift cards!) and our new Mississippi Market 35 year anniversary cups and shirts.

Mississippi Market Co-op is turning 35 years old and we’re celebrating with two days of the best sale prices in town! You’ll get 35% off of some of our favorite products!

September 13 & 14 FR

SAVE THE DATE FOR OUR ANNUAL MEETING–THURSDAY, OCTOBER 30

THE EAT LOCAL CHALLENGE IS HERE!- AUGUST 1–30

Mississippi Market Member Newsletter August-September 2014 Vol. 39 No. 4

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No further discounts (no Bike Benefits, employee discounts or LIME discounts) applied to anniversary sale items.

General Manager’s Report

It is time we get serious about working to slow climate change. Gail Graham, General Manager

Gail Graham met Peruvian farmer Virginia Ñuñonca at Oxfam’s Climate Change and Food Security panel presentation on June 3rd.

Reading reports on the potential impact of climate change—like the regional highlights from the Third National Climate Assessment, May 2014 definitely gives one pause—but hearing firsthand about the effects on a grower or a community packs an emotional wallop that you just don’t get when looking at charts and graphs. (Learn more about the report at http://nca2014.globalchange.gov/report.) Early in June I attended an event hosted by Oxfam on climate change and agriculture, and frankly it was sobering. US farmer and writer, Richard Oswald, painted a dramatic picture of the 2011 floods in Missouri that caused $2 billion dollars in damages, and kept him off his family farm which was under water from May until October. “If we don’t take steps to tackle climate change,” he said “family farmers in the US and beyond could be at risk.” One of those farmers from “beyond” is Peruvian small-scale producer Virginia Ñuñonca. “Due to the climate change there is a little water and a little rain, and spring water is a scarcity in the area,” she said, speaking with the assistance of a translator. She went on to talk about how the climate has changed over the past 7 years, making it more difficult for her family and others in Tahuapalka to grow their food.

A mother of six, Ñuñonca learned to farm from her own mother. As growing vegetables became less reliable she was able to purchase ten cows. By selling milk, yogurt and cheese, she has been able to begin her own small business to support her family. For the past few months she has been touring the US with Oxfam to highlight the challenges that climate change brings. Why does Oxfam care? Because they believe that climate change could be the single biggest threat to winning the ﬁght against hunger. Not everyone will fare as well as Ñuñonca. There is a disparity in how the effects of climate change are distributed —it is profound and rapid in some areas and harder to detect in others. And there is a disparity in consequences to the people in a region, based on its infrastructure and natural resources. The need for fresh water and a good food supply is something we all share, and, as our climate changes, both are impacted. It is time we get serious about cutting greenhouse gas emissions and working to slow climate change. Government has a role to play, business has a role to play, and individuals have a role to play. As an individual, when you choose organic, for example, you are choosing to support a system of farming that avoids synthetic fertilizers and chemical pesticides; builds soil fertility which in turn improves the soil’s water retention capacity; and already incorporates many relevant practices and strategies that mitigate greenhouse gases emissions. It is a small step—to address a very big challenge. It is a small step—and a step that does make a difference

Board of Directors Report

From member-owner to board member Aleksey Kulichenko, Board member

Everyone knows that we rely on our memberowners for sales, but what most people don’t know is that we also rely on their talent. The board of directors is made up of member-owners.

Mississippi Market exists for and because of our member-owners. You are what makes us different from a conventional, run-of-the-mill grocery store. Everyone knows that we rely on our memberowners for sales, but what most people don’t know is that we also rely on their talent. The board of directors is made up of member-owners. My journey to the board of directors started like most. I came to shop at a place that values food as much as I do. I wanted to belong to a community that believes in the idea that changing the world starts with food, so I joined Mississippi Market as a member-owner. I wanted to have an impact greater than my dollars spent, so I became

! l a c o tL

Wanted: Two Audit Committee Members We are looking for individuals to join this year’s audit committee! The audit committee meeting will be held on August 28, 4:30-6:00 pm at the Selby store. If you have an interest in finance and want to understand the financial health of the co-op, please contact us at board@msmarket.coop or 651-310-9475.

a board member. Contributing to my community is a value that I hold fast to and joining the co-op’s board of directors satisﬁes this notion. Every member-owner has the ability to become a board member. Why not you? You already support Mississippi Market and our shared values each time you shop in our stores. Serving on the board is an opportunity to share your ideas about where these values can lead us. Our board is made up of member-owners like you! All too often people say, “But I don’t have what it takes to be a board member.” Don’t worry—there exist a myriad of educational opportunities that inform the “technical” side of being a board member. What we need from you, we can’t teach. What we need from you are your innate ideas and opinions to carry the co-op forward. The board is an exciting opportunity that ties together business, community and co-op values. You contribute from the outside, now you can contribute from the inside.

Call for Candidates: Mississippi Market Board of Directors  Are you interested in helping the co-op plan our next steps? Please consider running for the co-op’s board of directors. Directors represent the member-ownership and provide a vital link between member-owners and the co-op activities. We invite you to attend a board meeting to talk to current directors for more insights into the role. Applications to run for the board of directors are available at our customer service desks and online at www.msmarket.coop/about/board/ Applications are due August 20, 2014.

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C O M M U N I T Y

Midwest Food Connection By Haruko Ruggiero

n behalf of the Midwest Food Connection I tell all of my classes in my last spring lesson to spend lots of time playing outside—all summer long. Playing outside is naturally great preparation for the lessons we will bring back into the classrooms in the fall that highlight our Minnesota harvest, the benefits of eating locally, and native traditions of wild rice harvesting in our state. Kids love telling about when they had the chance to pick lettuce for a salad, to dig up a potato or pull up a carrot. And, more broadly and more significantly for each child individually, unstructured play outside is as nutritious as a good daily meal. Not only does freeplay counteract the physically inactive nature of our increasingly screen-based world; it promotes an immense amount of learning and positive development in our children. Studies show (and just observing kids shows) that free-play reduces stress; promotes physical fitness; inspires divergent problem solving and enhances language development, social 4

competence, creativity and imagination. We can understand how the draw of staying inside is becoming increasingly strong as technology evolves and advances. Because of this, it is especially gratifying to have the opportunity to teach kids hands-on lessons rooted in the outside world that they get excited about! Most love it when we bring in dirt for planting in the spring and later bring in insects and praying mantis egg cases in a discussion of pests versus “beneficials.” If the kids aren’t automatically inclined to want to get their hands “dirty” or to hold the bag of ladybugs, they are often easily persuaded to do so with a little modeling and words of encouragement. These indoor activities can be considered “practice” for outside summer play where the students, especially the younger ones, might quickly find uses for dirt and water in a yard for long stretches of time. (My five year old has a love of making mud stews, soups and salads with dandelions and grass

garnishes.) Maybe the older ones will use leaf piles and branches or they will go on adventures seeking new hideouts between houses. Whatever the activity, if it took place outside amongst the raw materials of nature, then it has connections to the growth of our food and is certainly nourishing.

With Mississippi Market’s support, Midwest Food Connection taught 114 lessons in these 10 St. Paul schools throughout the 2013-14 school year: Adams Spanish Immersion Horace Mann Linwood A+/Monroe Highland Catholic Highland Park Expo for Excellence Obama Johnson Capitol Hill JJ Hill

Gluten free goodness At Mississippi Market, we know that food sensitivities and food allergies are a part of many people’s lives, so we are always on the lookout for high quality products that will meet these people’s needs. We’re especially excited about two new local lines of gluten free foods—Belle~Amour Macaroons and Down In the Valley baked goods. Belle~Amour Macaroons Belle~Amour Macaroons were created for people with food sensitivities (and they are delicious for everyone)! These macaroons are gluten free, non-GMO, raw, and vegan. They have an incredibly narrow allergen profile, including no nuts, which makes them wonderful for school lunches even if the school has a nut restriction. They also contain no grain, eggs, soy, dairy, or refined sugar. What do they contain? Organic coconut flakes sweetened with maple syrup and a zest of flavor. In addition, these macaroons are raw, which means that the nutrients are untouched by heat for optimal absorption by your body. At Mississippi Market, you’ll find Belle~Amour macaroons in these flavors—chocolate, lemon poppy, cherry, and lavender. Need more reasons to love these little treats? They are made in Minneapolis, and over 80% of their organic ingredients are sourced locally!

“ I am thrilled that my macaroons are now at Mississippi Market. I enjoy meeting others who share my passion for healthy eating and, as a co-op member, I feel I am contributing to my community by offering a wonderful, nutritious food to people who have made a healthy diet an important part of their life.” —Christopher Dark, owner of Belle~Amour Macaroons

Down in the Valley baked goods You can now find Down in the Valley gluten free muffins and cookies in our deli. Down in the Valley bakehouse is a venture of our food co-op friends, Valley Natural Foods, in Burnsville. The bakehouse is a dedicated gluten free, state-of-the-art commercial kitchen that allows them to make delicious goods in a safe facility. In addition to being gluten free, all their products are dedicated peanut free. Look for treats from Down in the Valley in our deli grab-n-go cooler.

The trusty tomato

Mark your calendars! Join your neighbors for a community food festival with URBAN OASIS, co-sponsored by MISSISSIPPI MARKET. The event will include a tomato-canning demonstration, taste tests of locally made treats, menu ideas, and samples from food vendors and restaurants on Saint Paulâ€™s East Side. The event is August 17 from 12-4 p.m. at the former Hospital Linen site, 734 East Seventh St. in Saint Paul, the site of our new East 7th store. 6

Quinoa salad with tomatoes, basil & zucchini The late summer trio of tomatoes, basil and zucchini go beautifully with quinoa. Add a citrus-y vinaigrette, and you’re all set! Makes 4 serving.

Ingredients

Yes You Can: Tomatoes

Garden overflowing with tomatoes? Learn how to can tomatoes while they are at peak season and flavor. You’ll learn important safety information and techniques for processing and canning tomatoes in your own kitchen. Beginners welcome!

1 c. quinoa, rinsed 1½ c. cold water ¾ lb. tomatoes, cored & diced 1 medium zucchini, thinly sliced 1½ tsp. garlic, minced ½-1 tsp. salt, to taste

Thursday, August 21 - West 7th store 6:00-8:00 pm $15/$12 members Liz McMann, Master Food Preserver

Vinaigrette 1 Tbs. tasty extra-virgin olive oil 1-2 tsp. fresh lemon juice ½ c. basil leaves, thinly sliced

Method 1. Add rinsed quinoa to cold water; bring to a boil; reduce to simmer, and cook, lid on, for 15 minutes. Leave lid on for additional 5 minutes, then fluff quinoa and put it in a large bowl. 2. While quinoa is still very hot, add diced tomatoes, zucchini slices, garlic, and salt to taste. 3. Prepare the vinaigrette by beating together olive oil and lemon juice. Pour over quinoa and vegetables; taste. If the salad seems a bit bland, add more lemon juice. 4. When flavors balance, add basil and carefully stir to blend.

Find these local tomatoes at your co-op Featherstone Farm

heirloom, beefsteak slicers, grape and cherry tomatoes

Wisconsin Growers

heirloom, beefsteak slicers, cherry tomatoes

Gardens of Eagan beefsteak slicers, heirloom tomatoes, Roma and speckled Roman

Riverbend Farm Roma and paste tomatoes (some of the best of these varieties), slicers Living Waters Gardens vine-on tomatoes J&R Growers

slicers, grape tomatoes

Scenic Valley Farms

slicers

Keewaydin Farms

Roma tomatoes

C A R N I V A L

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C L A S S E S

August-September 2014 REGISTERING FOR CLASSES Registration is required for all classes. You may register online or at our customer service desks. Class fee(s) are due at time of registration. For full class descriptions and online registration, visit our website, www.msmarket.coop/events. Call 651-690-0507 to register by phone. Eating Over Forty (DT) Join us for an illuminating look at how whole foods properly prepared and eaten regularly provide a strong base for replenishing hormones and minerals the natural way for life over 40. Tuesday, August 5 - West 7th store 6:00-8:00 pm $30/$26 members Gabriele Kushi, BFA, MEA, CHC, AADP

Balanced Foods for Balanced Moods (L) Learn how to reduce negative moods, increase energy, enhance positive thoughts, improve memory and manage stress through balanced eating and real foods. Wednesday, August 6 - West 7th store 6:00-8:00 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

Cold Soups for Hot Minnesota Summers! (DT) We will cover 5 sweet and savory soups, garnishes, and serving suggestions. Gluten free, vegan, and vegetarian options will also be sampled. Have a wonderful dinner with easy-to-recreate recipes. Thursday, August 7 - West 7th store 6:00-8:00 pm $28/$25 members Matt Deutsch

Learn to Pull Fresh Mozzarella (DT) Nothing says summer like a fresh mozzarella, tomato, and basil salad. Our cheese experts will teach you how to pull your own mozzarella from curd. You’ll taste, learn the process, and take home plenty of cheese. Friday, August 8 - West 7th store 6:30-7:45 pm $18/$15 members Kevin Lewsader, Selby Cheese Expert

Kids Class: Local Taco Turnovers (ages 6-12) (H) We’ll make taco turnovers with local ingredients, and make a few to bake at home. Allergies accommodated with advance notice. Sunday, August 10 - West 7th store 1:00-2:30 pm $25/$22 members Kenzie Tenter-Fox

On Your Mark, Get Set, Salads! (DT) Learn to create simple salads with fresh ingredients. We’ll make salad dressings from pantry staples and leftovers. This class is gluten free and dairy free and includes meal. Tuesday, August 12 - West 7th store 6:00-8:30 pm $44/$39 members Susan Patterson

Kids Class: Local Farm Picks (ages 5-12) (H) Sample local fruits, vegetables, cheeses and beverages from our neighboring farms. Thursday, August 14 - West 7th store 6:00-7:00 pm $15/$12 members Kenzie Tenter-Fox

Fast and Dirty but Clean and Fun! (DT) During this interactive workshop you will learn how to set yourself up for a week of eating clean and healthy foods in an hour. Saturday, August 16 - West 7th store 10:00 am-12:00 pm $35/$30 members Pegah Kadkhodaian

Countertop Fermentation: Cucumber Pickles! (DT) Make traditional pickles—no canning—just natural ingredients and ancient methods. Includes a pint jar of your ﬁrst micro-batch! Sunday, August 17 - West 7th store 1:00-3:00 pm $30/$27 members Jan Grover

Yes You Can: Tomatoes (D) Learn to can tomatoes while they are at peak seasonal flavor. Learn important safety information and techniques for canning in your own kitchen. Beginners welcome! Thursday, August 21 - West 7th store

L = Lecture DT = Demo and Tasting D = Demo H = Hands On

6:00-8:00 pm $15/$12 members Liz McMann, Master Food Preserver

Cold Japanese Noodles for Hot Summer Days (DT) Prepare cold Japanese noodles, make dipping sauce, and slurp them all up! Class includes meal (with ﬁsh and seafood ingredients). Saturday, August 23 - West 7th store 2:00-4:00 pm $30/$25 members Kimiko Molasky

Glorious Jams the Old-Fashioned Way (DT) Learn to make beautiful jams using regional fruit the old-fashioned way, without added pectin: just fruit and sugar. Includes cost of ingredients and materials. Sunday, August 24 - West 7th store 1:00-5:00 pm $36/$34 members Jan Grover

Pesto-Making Workshop: The Taste of Summer Preserved (DT) Learn about pesto variations, make pesto to take home, and make six dishes featuring pesto! Please bring two ½ cup freezer-ready containers for your pesto. Tuesday, August 26 - West 7th store 6:00-8:00 pm $26/$23 members Matt Deutsch

Kids Class: Local After Dinner Treats (ages 5-12) (H) Sample ice cream and other after-dinner treats from our home state of Minnesota and learn a little about them, too. Wednesday, August 27 - West 7th store 6:00-7:00 pm $15/$12 members Kenzie Tenter-Fox

Using Essential Oils around the House (D) Learn how to put these non-toxic powerhouses to work all around the house. Save money, avoid chemicals, and know exactly what’s in your cleaning supplies. Saturday, August 30 - West 7th store 1:00-3:00 pm $12/$10 members Instructors from Urban Relish

Holistic Approaches to Autoimmunity (L)

Kids Class: Taste & Bake Apples (ages 5-12) (H)

Autumn Squash: Acorn, Butternut, Pumpkin and Beyond! (DT)

What better way to celebrate apple season than by sampling apples and baking apple pie turnovers? Come learn about the different apple varieties, taste them all, and then bake your very own apple pie turnover! Thursday, September 18 - West 7th store 6:00-7:30 pm $25/$22 members Kenzie Tenter-Fox

In anticipation of a wonderful autumn bounty, squash will be abundant! But it can also be redundant when you don’t know different, delicious ways to prepare it. We will whip, emulsify, roast, stir-fry and more. Thursday, September 25 - West 7th store 6:30-8:00 pm $25/$22 members Caitlin Rudeen

Pressure Canning Basics (D)

Natural Thyroid Health (L)

Pressure canners safely can low-acid soups, vegetables, meats, and sauces. Learn four easy rules that ensure safe operation, and try your hand at Presto and All-American canners to see which one you prefer. Handouts provided. Thursday, September 4 - West 7th store 6:00-8:00 pm $30/$28 members Jan Grover

When your thyroid doesn’t function well, it can affect almost every aspect of your health from depression to weight gain. Learn what key nutrients are needed for healthy thyroid function with Dr. Sara Jean Barrett, N.D. and discover what you can do to naturally improve thyroid function and increase your energy, mood, and metabolism. Saturday, September 20 - West 7th store 10:00-11:30 am $15/$10 members Sara Jean Barrett, N.D.

Traditional Chinese Secrets of Longevity and Healthy Aging (L)

This class will cover the major modiﬁable contributors to autoimmune conditions. We’ll talk in depth about some of the most common autoimmune diseases including rheumatoid arthritis, psoriasis, Hashimoto’s thyroiditis, IBD and more. Sunday, August 31 - West 7th store 10:00-11:00 am $15/$10 members Sara Jean Barrett, N.D.

Extending Summer’s Bounty (DT) We will explore useful ways to store fruits, vegetables and herbs using simple methods like freezing and drying, as well as techniques that require a bit more equipment. We’ll also provide recipes for using your preserved food. Please note this is NOT a step by step canning class. Sunday, September 7 - West 7th store 1:00-3:00 pm $20/$15 members Instructors from Urban Relish

Tapas Thursday (DT) We will briefly learn about the history and range of tapas and construct a dozen tapas (both hot and cold) for our own dinner. We will discuss menu options for a tapas party, learn plating techniques, and sample two different alcohol-free sangrias. Handouts will be provided. Gluten free and vegetarian options will be available. Arrive hungry! Thursday, September 11 - West 7th store 6:00-8:00 pm $28/$25 members Matt Deutsch

Tame Your Inner Sugar Beast (L) There are physical and emotional reasons why you’re craving sugar. Get the knowledge and support you need to calm your cravings and take back your health. Wednesday, September 17 - West 7th store 6:30-7:30 pm $20/$15 members Maggie Christopher, CHNC

Countertop Fermentation: Kimchi & Sauerkraut Time! (DT) Your ﬁrst kimchi or sauerkraut can be ready in as few as 10 days, though the longer it ferments, the more complex and tasty it becomes. These cabbage dishes sparkle with ginger, garlic, a variety of zingy spices, scallions, and as many peppers as you care to add. One 1/2-pint jar provided. Sunday, September 21- West 7th store 1:00-4:00 pm $25/$23 members Jan Grover

The Food Connection to ADD/ADHD (L) Do you struggle with inattentiveness, concentrating and managing time, and starting or ﬁnishing projects? These and other symptoms of ADD affect increasing numbers of children and adults. Fortunately, nutrition can help rebalance your brain chemistry. Realize how much sugar is hidden in commonly-eaten foods and sugar’s impact on ADD/ADHD. Discover the effect poor intestinal health has on ADD/ADHD and how to improve you intestinal health. Learn how making small dietary changes can improve focus and follow-through. Tuesday, September 23 - West 7th store 6:30-8:30 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

The ancient Taoists were masters of longevity. All of their meditation and movement practices, all of their herbal and medical knowledge, all of their philosophy and lifestyle were designed to achieve maximum longevity. Diet, exercise, meditation, as well as self-care modalities like acupressure and basic herbal knowledge all play a part. Paul Magee will share the knowledge and skills necessary to achieve balance and longevity in your own life. Saturday, September 27 - West 7th store 2:00-3:30 pm $15/$10 members Paul Magee, L.Ac., Ma.O.M.

Family Dinner: Braised Short Ribs (DT) Bring your family and friends to dinner at the co-op! Have a relaxing evening while learning to prepare this easy-to-replicate four-course meal. We will enjoy an appetizer of pan-seared halibut with corn and black bean relish, fall salad, braised short ribs with cauliflower puree and seasonal vegetable, and summer’s bounty trifle. Come hungry! Sunday, September 28 - West 7th store 5:00-7:00 pm $25/$20 members Matt Deutsch

Vegetarian Japanese Cooking with Fall Vegetables (DT) You don’t have to be a vegetarian to enjoy delightful Japanese dishes with vegetables such as Shiitake mushrooms, Gobo (burdock), Japanese eggplant and Daikon radishes. We’ll learn how to make a vegetarian miso soup and prepare fall vegetables and tofu. Plus, learn traditional Japanese table manners and table settings. This class includes meal (which contains soy and seaweed ingredients). Tuesday, September 30 - West 7th store 6:00-8:00 pm $35/$30 members Kimiko Molasky

News and Announcements Both stores are now open until 9:30pm Open regular hours on Labor Day

Selby Jazz Fest September 13, 11am-8pm “What the Selby Jazz Festival is, is more than music,” explains the singer and 2012 festival headliner, Pippi Ardennia. “It’s the largest African-American jazz festival in Minnesota. It’s an old school block party that brings family, friends, community and businesses together in celebration.” Look for our Mississippi Market table again this year where we’ll be handing out free fruit during

East 7th Street project update

Eat Local Challenge - August 1-30 One of Mississippi Market’s overall goals is to strengthen our local food system by connecting our shoppers to local growers and producers. We define “local” as food and products grown, produced or processed with the 5 state area—Minnesota, Wisconsin, Iowa and the Dakotas. With August’s Eat Local Challenge, we encourage you 10

incorporate food and products from around the region into your daily meals and habits. Look for the “Discover Local” tags on our shelves—they help you find the local products we carry. Whether it’s trying a new local cheese, making one meal a week with local foods, or maybe one meal a day, or going all in 100%—we hope you’ll discover the joys of fresh-picked flavors and feel as good about supporting local foods and farmers as we do.

Take the challenge! Sign up to take the Eat Local Challenge in our stores or at www.msmarket.coop. You’ll be entered to win prizes each

the festival. Stop by to say “hi!” as you soak up the tunes and enjoy the neighborliness of this wonderful event.

Save the date for our Annual Meeting Thursday, October 30 at the Minnesota Historical Society 6:00-6:30 p.m. Check-in time 6:30-7:15 p.m. Meeting & 35th Anniversary film, followed by party and hors d’ouvres until 9:00 p.m. Over the summer we have met with the District council, Dayton’s Bluff Land Use committee, the Heritage Preservation Commission and various community groups. We have been happy to hear the support from residents in Dayton’s Bluff. We have continued to work on our interior layout and have been working to resolve various issues that come from having a complicated site. We are going before the Planning Commission on August 8th and would love to have some members show up to support our project! Please visit www.msmarket.coop for the latest updates on the project between issues of the newsletter.

week in August. You could win a $50 gift card, Saints tickets, cookbooks by local authors, or a wagon. You’ll also receive weekly e-newsletters that will share our favorite local items, recipes and profiles of our local growers. Setting your own goal for the challenge makes it do-able for everyone!

Instagram #eatlocalSTP Instagram your Eat Local Challenge for another way to prizes! Use Instagram to take pictures of the local food you grew, gleaned, or cooked and you’ll be entered to win a $50 gift card to your co-op. Find us at #msmarketcoop.

Owner Coupon

Present this coupon to receive 10% off the shopping trip of your choice (up to $5 off)

Owner number: Actual discount given:

D I O V

For current member-owners only. You must present this coupon to receive a discount. Valid through September 30, 2014. Not applicable to special orders or gift card purchases.

Actual discount given:

D I O V

For current member-owners only. You must present this coupon to receive a discount. Valid through September 30, 2014. Not applicable to special orders or gift card purchases.

Wellness Wednesdays Receive an additional 10% off all supplements on the 2nd Wednesday of every month. Upcoming dates: August 13 September 19

612 Selby Ave Tuesday-Friday 7-3 Saturday Sunday 8-3 Closed Monday

quality baked goods made in house with local ingredients and Serving Intelligentsia Coffee

SUPERFOOD

QUINOA–FLAX–HEMP

Bread

…and Mitey Bites Quinoa, Flax and Hemp are featured in this bread that’s jam-packed with nutrition. Look for a traditional sandwich loaf and our new Mitey Bites, buns that travel with you and provide a good snack for you and your kiddos when you’re on the run.

534 Selby Ave. Mon – Fri Saturday

651-221-1057 6:30 am – 6:30 pm 6:30 am – 5:00 pm

www.stpaulbread.com On Facebook: Great Harvest Bread Company St Paul

PRESORTED STANDARD U.S. POSTAGE PAID TWIN CITIES, MN PERMIT NO. 32674

Board of Directors 651.310.9475 board@msmarket.coop Nabeel Ahmed Julia Burgess Sara Kujawski Aleksey Kulichenko Jon Olson Matthew Orensteen Tracy Sides Stephen Streng Mia Taney Maureen DeCamp, Board Assistant

622 Selby Avenue, Saint Paul, MN 55104 651.310.9499 1500 West 7th Street, Saint Paul 651.690.0507 www.msmarket.coop

Market Medley

Comments on the content of this newsletter are heartily encouraged. Address your letters and ideas to: Market Medley 622 Selby Avenue Saint Paul, MN 55104 kbinning@msmarket.coop Mississippi Market is a certified organic retailer, certified by:

Moving soon?

• Tuesday, August 26, 6:30 pm Selby Community Room • Tuesday, September 23, 6:30 pm Selby Community Room.

Please e-mail your name, member number and new address to: info@ msmarket.coop

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Market Medley is published six times each year to provide information on Mississippi Market, the cooperative movement, food, nutrition and community issues. Member coupons will be published in each issue. Opinions expressed herein are of the authors and are not necessarily those 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.

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