Issuu

Mississippi Market Member Newsletter December 2011- January 2012 Vol. 35 No. 6

Mississippi Market’s Holiday Showcase Alsadu scarves

authors JENNY BREEN & SUSAN THURSTON

author beth dooley

ississippi Market Co-op prides itself on providing quality, sustainable foods to our community. What you may not know is that we also have an abundance of local and sustainable craft and gift items. From beautiful handcrafted soaps to local cook books, we have everything you need to give family and friends a memorable gift this season. Throughout December, we will be showcasing local and fair trade crafters and authors during a series of in-store events happening every Saturday leading up to the holidays. Saturday, December 3rd 11-3pm at Selby, including fair trade Alsadu scarves and local cook book author, Beth Dooley signing her new book, The Northern Heartland Kitchen Saturday, December 10th 11-3pm at West 7th, including local pottery by Utile Mud, local winter accessories by Breaksea and local handcrafted pieces by Wood from the Hood Saturday, December 17th 11-3pm at West 7th, including local cook book author Pam Powell with her book Salad Days and locally made Scent From Nature Candles pottery, utile mud

Gift Ideas: body care gift packs • aprons & cooking tools • DIY spice kits • beeswax candles

General Manager’s Report

This past year brought many reasons to celebrate Gail Graham, General Manager

Co-ops demonstrate that another world is possible. The cooperative enterprise model is a serious values-based business model with the scale needed to have a positive impact on our lives.

One of the highpoints of my year is celebrating our successes with our members at the annual meeting. This year it was especially gratifying as we had a record turnout of 355! And this past year brought many reasons to celebrate— success as a business, as a community partner, and as a cooperator.

Financial success is important and can not be taken for granted. Generating proﬁts is a cornerstone of sustainability and gives us the resources necessary to achieve success in other areas. In the 2011 ﬁscal year we experienced 11.76% combined sales growth and added 1,277 new members. After paying taxes and allowing for patronage distributions of $225,832, we had a net income of $100,563.

Being a successful community partner

This year we had a record turnout of 355!

is equally important. “Concern for Community” is the 7th co-op principle and we take it seriously. We provide needed goods and services. Along the way, we create wealth and keep it in the community. • We employee 165 people. During the last few years of economic turmoil we had no layoffs and no wage freezes. 60% of our employees—all who are eligible—are at or above St. Paul’s livable wage of $11.82. • We sponsor events such as the Selby Jazz Fest and the West End Garden Tour and partner with the Friends of the St. Paul Public Library to sponsor food-related book and film events. • Area non-profits benefit from our Eco Stamp donations each month.

We are part of the cooperative community. “Co-operation amongst co-ops” is the 6th co-op principle. We know that our success is enhanced as the co-op sector becomes stronger and more visible. • Partnering with Twin Cities Food Co-ops in the Minnesota Food Share March Campaign was once again a big success. For the 2nd year running we came in as the 3rd most successful corporate campaign in the state, donating a total of 87,108 dollars/lbs of food duringin March. Of this, nearly 25% was from Mississippi Market members and shoppers! • Another success is the ongoing work of Midwest Food Connection (MFC), a non-proﬁt co-ops founded back in 1993. MFC empowers elementary school children to make healthy and responsible food choices by bringing programs to elementary classrooms, often at no cost to the schools. This work helps children learn about natural foods, local sustainable farming, and the cultural origins of our food. • As a member of National Cooperative Grocer’s Association (NCGA)we work with 122 co-ops with combined sales of $1.4 billion serving over a million consumer owners! We know we are stronger together, and NCGA works on our behalf to influence public policy on food related issues as well as to leverage our strength in the industry. Co-ops demonstrate that another world is possible. Cooperative enterprise is a serious, values-based business model with the scale needed to have a positive impact on our lives. Mississippi Market, which has been around nearly 35 years is just one example of many. Great food gives us a wonderful platform from which to build great communities and sustained, cooperative success. With your continued loyalty and support, we expect to be around for many more years to come.

Board of Directors Report

Cooperatives are an alternative to the standard business model now under scrutiny Jon Olson, Board Secretary

“Cooperatives are a reminder to the international community that it is possible to pursue both economic viability and social responsibility.” — UN Secretary General Ban Ki-moon

On October 31, UN Secretary General Ban Ki-moon declared 2012 the International Year of the Cooperative under the theme Cooperative Enterprises Build a Better World. “Cooperatives,” he said, “are a reminder to the international community that it is possible to pursue both economic viability and social responsibility.” What does this event mean to Mississippi Market members? I believe the declaration is an opportunity and a reminder to reflect on our current involvement, our support for cooperative principles, and the future of our food cooperative. Cooperatives are an alternative to the standard business model now under scrutiny in this country and abroad. Cooperatives are about the creation and distribution of wealth in a democratic, socially equitable way, and about making the process culturally and politically

ethical. They arise from the needs of the members and the opportunities that exist at the community level. They encourage citizens to engage productively over the long term, with a focus on social capital and sustainable development. The ﬁrst food successful cooperative was formed in 1844 by the Rochdale Society of Equitable Pioneers in Rochdale, England. This group of 28 weavers and other artisans set out the guiding principles on which cooperatives around the world operate to this day—our Mississippi Market being one of them. I pledge and encourage all Mississippi Market members to use 2012 — The Year of the Coop—to keep these guiding principles at the forefront in our activities with respect to this market and any other cooperative ventures we create or support.

The 7 cooperative principles 1) Voluntary and Open Membership 2) Democratic Member Control 3) Member Economic Participation 4) Autonomy and Independence 5) Education, Training and Information 6) Cooperation among Cooperatives 7) Concern for Community To learn more about co-ops and the cooperative principles, visit: www.ncba.coop and www.2012.coop 3

Fresh, local meat options abound at our friendly “butcher shop within a co-op”.

Bringing in whole or partial animals beneﬁts shoppers because the meat is fresher, fewer hands touch it, prices can be steadier. And we can provide custom cuts and an expanding range of prepared items, such as sausage and meatballs.

The West 7th store’s Meat Department is squarely in tune with a nationwide return to in-store butchering. That long gleaming white case isn’t merely for show: it’s where the hand-butchered, whole, half, and quarter carcasses show up after our in-house butcher, Gabe Burns, and his crew are done with them. Gabe became interested in being a butcher when his family taught him to process deer, but working in the meat department at Seward Co-op taught him volume processing— a “trial by ﬁre,” he says. He started working at Mississippi Market at the beginning of 2011 and became the meat and seafood manager of West 7th in May. Why is Mississippi Market focusing on tip-to-tail butchering? “It’s a combination of social consciousness—using all of the parts of the animal, not just the costliest cuts—and synergy between local farmers and food co-ops,” Gabe explains. “The scale in the Twin Cities is

just right: co-op shoppers are interested in slow food; local farmers have developed a network of small slaughterhouses; we have plenty of small meat producers: Pastures A Plenty (Berkshire pork); Hill & Vale (beef); Sheepy Hollow (lamb).” Patrick Hutchison, the meat buyer at the Selby store concurs, “Having a full-service butcher shop at the West 7th store is a benefit for both locations. While both stores carry a slightly different selection of local producers, doing our own butchering means that we can do a better job of covering gaps when one is short. We now have access to cuts that many smaller producers historically haven’t bothered selling, such as beef skirt steaks or pork loin roasts. And we are able to offer an expanding range of custom prepared items, such as sausage and meatballs.” “Bringing in whole or partial carcasses benefits shoppers because the meat is fresher, fewer hands touch it, prices can be steadier, and we can provide custom cuts,” Gabe explains. A good example is the price of bison, which has been astronomical in the past year. The co-op has been able to absorb price increases in the recent past, passing none on our customers. Inexpensive cuts that favor slow, low braising are also more widely available thanks to our butcher shop within our co-op—you’ll find chuck and round steak (beef), shoulder and neck (lamb), and shoulder/Boston butt/picnic shoulder (pork) which are often hard to find in a supermarket meat selection. The knowledgeable staff in the meat departments of both stores love talking about where our meat comes from and can always help you find what you are looking for. “People don’t always know which questions to ask [when looking for meat],” Gabe says, “but asking—and knowing—are the keys to getting the tastiest, most economical cuts of meat.”

Easy holiday entertaining! You’ve been invited to a party, you want to take something along to add to the spread and you don’t want to bring it back home with you when the party’s over. What should you take? Something from our deli is sure to be a hit! Here’s what our deli will be cooking up for the holidays—pick one up on the way to your celebrations!

Pesto tortas Wild mushroom turnovers Butternut squash puff pastries Spinach gruyere stuffed mushrooms Cheese balls Butternut squash kugel Potato latkes Fresh applesauce

Low and Slow Lamb Braise Preheat oven to 500° F. Ingredients: 4 Tbs. extra-virgin olive oil 2–3 small red onions, peeled 3 lb. lamb necks 1½ c. red wine (an inexpensive Rioja or Garnacha is perfect) Water 4 garlic cloves, peeled and smashed 1½ –1 2/3 c. chicken stock 1 dried bay leaf 2 Tbs. Italian parsley, chopped ½ lb. young carrots, cut into 2” pieces 1 fennel bulb, cross-cut into 2” pieces 1 lb. parsnips, cross-cut into 1” pieces 2 Tbs. unsalted butter and 2 Tbs. of all-purpose flour, kneaded together 2 Tbs. fresh sage Sea salt to taste Black pepper, ground, to taste

1 Heat Dutch oven on MEDIUM burner; add olive oil; when it shimmers, add onions and lamb. Coat well. 2 Put Dutch oven in preheated oven and roast 15 minutes; turn pieces, roast 15 more minutes. Remove meat; cook onions until very browned. Remove onions. 3 Skim standing fat and return Dutch oven to MEDIUM-HIGH burner. Deglaze with ½ c. red wine and small amount of water. 4 Return meat and onions to pot; add garlic, chicken stock, and remaining

wine. Bring to SIMMER, cover, and cook 1 hour. 5 Skim fat; add bay, parsley, parsnips, fennel, and carrots. Re-cover, bring back to SIMMER for about 20–30 minutes. 6 Knead butter and flour into a paste. Add pellets of paste to the pot, stirring with fork or whisk until sauce has thickened. SIMMER for 5 minutes to ensure flour is thoroughly cooked. Add sage, salt, and pepper, tasting carefully as you add them. 7 Serve over potatoes, rice, or egg noodles. 5

Denise Marlowe says, “It’s good being part of a co-op!”

The United Nations declared 2012 the International Year of the Cooperative—and we’re

excited! Mississippi Market is known for the delicious and healthful foods found in our stores. Not quite as tangible is the fact that we are a co-op—owned by over 11,000 of our neighbors. We plan to use the International Year of the Cooperative as a catalyst to telling the story of Mississippi Market and what being a successful cooperative business means to us. To add to that, we would miss much of our story if we didn’t include you—our member-owners—the co-op’s story is your story, too. Throughout the year you will have the chance to share your thoughts and memories of the co-op with us through a photo and video project that we launched at our Annual Meeting in October. Look for the photo booths that will appear periodically in our stores or contact Kari Binning, our marketing and media manager at kbinning@msmarket.coop to share 6

The Karre Family says, “Mississippi Market is a great source of knowledge and products!”

your memories or to set up a time for a video shoot. We’d love to hear your piece of the story!

Food for Change—a movie in

the making about food co-ops

Education, participation, independence, and cooperation. These are four of the seven cooperative principles that keep cooperatives rooted in their mission: to serve their communities. Food for Change, a documentary planned for release in spring 2012, looks at how food co-ops manifest these principles in their day-to-day operations. The film takes a contemporary and social-historical look at food cooperatives in the United States, exploring three periods of co-op expansion: the first wave following the financial collapse of 1929; the second wave of the 1970s driven by a counter- culture desire for whole and organic foods; and the third wave, currently underway, aimed at both of these concern.

The release of Food For Change has been timed to coincide with the United Nations designation of 2012 as the International Year of Cooperatives. The plan is to show the ﬁlm in hundreds of locations across the country on the same day and to follow-up with national discussion on the cooperative ways of doing business. To date, 64 co-ops in 25 states, including Mississippi Market, have contributed nearly 40 percent of the budget needed to complete and distribute the movie. The project needs support from co-op members, too. If you think this is an important story that deserves telling, please visit www.foodforchangemovie. com to watch the trailer, view scenes from the movie, and consider making a contribution. Your investment in this documentary will help us communicate a deeper understanding of cooperatives and will help the present wave of co-op expansion. Photos courtesy of Crystal Liepa Photography

Start Fresh! Eating healthy in 2012 In January, we’ll be giving Healthy Cooking & Eating demos every Thursday! We’ll be sampling whole grains, fresh produce, and convenient graband-go foods sure to get your new year off on a fresh start. Every Thursday in January, 11-1am at Selby 4-6pm at West 7th

Our juice bar is a great and easy way

Our produce section, when thinking

to get your fresh fruits and vegetables in the winter. The colors brighten your day and the vitamins boost your mood.

of healthful eating, is a great place to start! Fresh fruits and vegetables abound and if you’re unsure about how to use something, just ask someone on staff — they have some great tips. Kick off the new with some citrus! Look for navels and tangerines, Rio Star grapefruit, Satsuma mandarins, Clementines, Cara Cara navels, blood oranges…

Try one or all of our fresh juices: • Carrot Juice • Beta Carotene (beets & carrots) • Strange Brew (beets, carrots & celery) • Apple Zinger (apples, carrots, ginger and lemon) • Cuke Skywalker (cucumbers, apples, celery, parsley & spinach) • My Juice (choose any ingredients you like)

Our Wellness department also has a lot of different cleansing aids in stock— our staff will be happy to help you choose the one that will work best for you!

C A R N I V A L

O F

C L A S S E S

December 2011 - January 2012 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. Visit www.msmarket.coop for full class descriptions and online registration.

fondue. We’ll also serve a traditional Swiss raclette, where the cheese is melted and then scraped onto diners’ plates. Talk about interactive dining—it’s all hands-on tonight. Thursday, December 15 - West 7th store 6:30-8:00pm Mary Jo Rasmussen & Kelly Smeltzer $25/$23 members

Wine and Cheese Party! (DT)

Cooking With Miso - Miso Soup For All Seasons (DT)

Registering for classes

A wine and cheese party is perfect for holiday entertaining. No cooking is required, just some fabulous cheese, a few accompaniments and your favorite wines. Learn to choose a variety of cheeses for an interesting combination, what to serve along with your cheese, from olives to savory jam, and how to select wine to complement your cheese selections—and stay within a budget. Friday, December 9 - West 7th store 6:30-8:00pm Mary Jo Rasmussen & Kelly Smeltzer $25/$23 members

Knife Skills & Soup Making (H) Learn how to keep any knife very sharp, try out amazing, inexpensive carbon-steel traditional Japanese knives, and apply your newly sharpened blades to prepping vegetables for a deep, satisfying soup. You’ll learn how to build your soups by the layer, make one in class to enjoy, and bring home a wide variety of veggies for making your next soup. So bring an apron, an appetite, your kitchen prep knife, and a couple of fridge storage containers to carry home your share of the booty. Sunday, December 11 - West 7th store 1:00-4:00 pm Jan Grover $25/$23 members

Fondue and Raclette (DT) For a party that everyone will love, there’s nothing like raclette and fondue. What’s not to love about melted cheese? Learn the basics of a successful fondue, what cheeses work best and how to add flavor to your

Miso is a fermented bean product that provides enzymes and bacteria friendly to the digestive system, thus aiding in food absorption. A wide variety of miso flavors like barley, red-rice, soybean, mellow-rice or chickpea miso can add enticing tastes to any dish. Come and learn to prepare the famous Miso Soup, plus many other dishes. Thursday, January 5 - West 7th store 6:00-8:00 pm Gabriele Kushi, MEA, CHHC, AADP $26/$23 members

One Roast Chicken, Five Dinner Ideas (DT) Whether you roast your own or pick up a ﬁnished bird at the store, roast chicken is a great starting point for ﬁve fabulous and easy dinners. You’ll learn easy side dishes to pair with the chicken for a quick, easy meal and how to combine the chicken with other ingredients for a modern hot dish. Tuesday, January 10 - West 7th store 6:00-8:00pm Mary Jo Rasmussen & Kelly Smeltzer $25/$23 members

Detox Class with Dr. Salmi (L) Chemicals are everywhere—air, food, water, soil, and everyday products. The accumulation of the toxins in our bodies can cause signiﬁcant health challenges. Learn how toxins can affect you and how to help remove toxins from your body. Thursday, January 12 - West 7th store 7:00-8:00 pm Free Candace Salmi, DC, Certified Clinical Nutritionist BodyMind Chiropractic Center

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

Bake Yourself a Tea! (H) It’s cold, it’s gray (or it’s sunny and even colder), so it’s time for a tea! We’ll bake Maida Heatter’s Best Darned Lemon Cake, a sour cream-poppy seed cake, cream scones, and cozy Maine gingerbread. I’ll provide home-made preserves, crème fraiche, and teas, and you’ll bring an apron, an appetite, and a tea pot. Ask a guest to arrive around 4 pm, when your beautiful baked goods start rolling out of the oven. Handouts and recipes we use are included. Saturday, January 14 - West 7th store 1:00-5:00 pm Jan Grover $33/30 members (includes a guest)

Calm Your Sugar Cravings (L) Learn which foods create sugar cravings, which foods to add to reduce your cravings as well as valuable lifestyle tips to help you be successful. Plus delicious recipes to get you started! Tuesday, January 17 - West 7th store 6:00-7:00 pm Maggie Christopher, CHNC $20/$15 members

Shopping Co-op on a Budget (L) Think healthy eating is out of your budget? Learn the secrets for how to shop for natural, organic foods without breaking the bank. You’ll learn to set a budget and get coupons and resources to make the most of your money and your diet. Wednesday, January 18 - West 7th store 6:00-7:00 pm Free

Mac and Cheese (DT) Macaroni and cheese is the ultimate comfort food, but it also appears on the menu at upscale restaurants. We’ll prepare three different versions, from basic to decadent, and show you various ways to add flavor and interest to everyone’s favorite dish. Thursday, January 19 - West 7th store 6:00-8:00pm Mary Jo Rasmussen & Kelly Smeltzer $25/$23 members

Answering “what’s for supper” One Roast Chicken, Five Dinner Ideas (DT)

Quick Weeknight Meals (DT)

Whether you roast your own or pick up a finished bird at the store, roast chicken is a great starting point for five fabulous and easy dinners. You’ll learn easy side dishes to pair with the chicken for a quick, easy meal and how to combine the chicken with other ingredients for a modern hot dish. Tuesday, January 10 - West 7th store 6:00-8:00pm Mary Jo Rasmussen & Kelly Smeltzer $25/$23 members

Roast Yourself a Simple Feast! (H) Nothing’s more satisfying at this time of year than a hearty, oven-cooked meal. It’s even better when it can be made in little more than an hour. Let me introduce you to high-temperature roasting with a tasty roasted chicken and oven-roasted potatoes, sweet potatoes, sweet peppers, onion, garlic, parsnips, and fennel. For dessert, we’ll use the residual heat in the oven to make a homely and very satisfying applecranberry-hazelnut crisp and serve it with Cedar Summit cream you balloon-whip yourself. Bring an apron, and appetite, and invite your guest to show up around 3:30 for a very satisfying feed. Handouts describing the techniques and the recipes we use are included. Saturday, January 21 - West 7th store 1:00-4:00 pm Jan Grover $30/$27 members (includes a guest)

Quick Weeknight Meals (DT) Join us to get some fabulous new quick weeknight recipes. Quicker, tastier, healthier and cheaper than takeout, these recipes will give you a ready answer when the family wants to know “what’s for dinner?” You’ll enjoy Thai beef salad,

Join us to get some fabulous new quick weeknight recipes. Quicker, tastier, healthier and cheaper than takeout, these recipes will give you a ready answer when the family wants to know “what’s for dinner?” You’ll enjoy Thai beef salad, mushroom ravioli with no-cook pasta sauce, and Salmon with mango salsa. Tuesday, January 24 - West 7th store 6:00-8:00pm Mary Jo Rasmussen & Kelly Smeltzer $25/$23 members

mushroom ravioli with no-cook pasta sauce, and Salmon with mango salsa. Tuesday, January 24 - West 7th store 6:00-8:00pm Mary Jo Rasmussen & Kelly Smeltzer $25/$23 members

garlic and greens. The trick is in cooking everything to perfection, and we have a couple tips and tricks to help you out. Saturday, January 28 - West 7th store 2:00-3:30 pm Andrew & Khaiti French $25/$20 members

Greens, Eggs & Ham Breakfasts (DT) We’ll teach you our method of cooking healthy, delicious breakfasts with our favorite foods: greens, eggs, and pork products. We love these foods and flavors, using a whole lot of greens and a little pork goes a long way in making breakfast irresistible. Then we’ll show you how to cook savory grits, a vegetarian option for a ﬁlling breakfast. We’ll demonstrate how to make an amazing breakfast with a minimum of fuss and mess! Saturday, January 28 - West 7th store 11:30am-1:00 pm Andrew & Khaiti French $25/$20 members

Countertop Fermentation: Kimchi Time! (H) Kimchi plays a role in everything from eggs and soup to pancakes and noodle dishes in Korean cuisine. Spend an afternoon preparing your first kimchi, and you’ll probably find as many uses for it as Korean cooks do. Your first kimchi can be ready in as few as 10 days, though the longer it ferments, the more complex and tasty it becomes. Bring an apron, an appetite, and a glass jar. Sunday, January 29 - West 7th store 1:00-4:00 pm Jan Grover $25/$23 members

Homemade Pasta with Winter Greens (DT) We’ll teach you how to make fresh egg pasta, demonstrating two techniques: handrolling and using a pasta machine. Then we will show you how easy it is to create a delicious meal with your own pasta, some olive oil,

News and Announcements Holiday Hours: Christmas Eve 8:00 a.m. - 3:30 p.m. Christmas Day closed New Year’s Eve Regular hours New Year’s Day 11:00 a.m. - 5:00 p.m.

The Green Team: Dedicated to reducing Mississippi Market’s environmental impact The Green Team is a group of co-op staff members who are dedicated to diminishing Mississippi Market’s environmental impact, setting an example of environmental stewardship, and simultaneously increasing operational efﬁciency. The Green Team hosts our annual Energy Challenge, wrote our staff Sustainability Policy, and works to make our events zero-waste. This September the team surveyed co-op staff to ﬁnd out about habits and ways to improve the co-op’s sustainability efforts. Of 167 staff members, 91 responded to this optional survey. About 60% of staff reported usually or always bringing their own reusable shopping bags and reusable bottles/cups. 35% use alternative transportation, such as biking, walking or bussing, to get to work the majority of the time (winter and summer!). Just 25% of staff regularly compost at home or usually/always bring their own reusable bulk containers. Co-op staff, like many memberowners, are concerned with plastic packaging and lack of plastics recycling (except #1 & 2 bottles) in St. Paul. They would also like to see more composting and solar power in our stores. The Green Team has heard this message loud and clear. On November 1, our West 7th store began piloting a comprehensive composting program with the goal of dramatically reducing the amount of waste produced within the store. While adding a composting program increases

our overall waste hauling costs by over 40%, we know it is the right thing to do for the planet. Be sure to look for the new signs directing where waste should go—sorting properly is very important to the success of this program. Items such as our “to go” flatware, coffee and juice cups and napkins will all be routed from the West 7th store to Waste Management’s composting facility in Rosemount. If all goes well, we hope to expand this program to our Selby store in the future. Also, look for more composting classes in our classroom this Spring. While this new program at our West 7th store is only for composting the store’s waste, we want you to be able to compost at home, too! Plastics recycling is more challenging. The market for recycled plastic as a raw material is still struggling, and the majority of plastics are shipped overseas for processing. These services are often very expensive and take up a signiﬁcant amount of space. We are currently evaluating a few different options for expanding plastics recycling and are continually looking for improvements to our current system. In the meantime, we look for alternative packaging for the products on our shelves, ways to reduce overall plastic usage and ways to encourage shopping in bulk.

Selby store remodel You may have noticed that we’ve been upgrading the look of the Selby store. The second phase of the project will take place after the holidays. Visit www.msmarket.coop for updates on where we’re at with the remodel and if it will impact your next shopping trip.

EcoStamp recipients December Wildlife Rehabilitation Center of Minnesota January

Minnesota Waste Wise

Owner Coupon

Present this coupon to receive up to $5 off the shopping trip of your choice (10% off $50)

Owner number: Actual discount given:

D I VO

Owner number: Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2012. Not valid for for special orders.

D I VO

For current member-owners only. You must present this coupon to receive a discount. Valid through January 31, 2012. Not valid for special orders.

finally.

Wellness Wednesdays Receive an additional 10% off all supplements on the 2nd Wednesday of every month. Upcoming dates: December 14 January 11

A rewards program for buying earth-friendly products.

Enter code PJWJ-WD5T-X4DM and receive 25 frEE Bonus PoinTs!

11BI123_EB_Enroll Ad_F.indd 1

9/20/11 9:05 AM

KATE MCGUIRE

RE/MAX Results 1071 Grand Ave. #102 St. Paul, MN 55105

651-251-4838

BRIDGING THE GAP

kmcguiregroup@gmail.com www.results.net MN & WI Realtor Since 1987

Part of my commission is contributed to The Nature Conservancy.

We help women increase ENERGY and REGULATE cycles. Treatment and support for women's health, infertility, and pregnancy.

BALANCE Licensed Acupuncturists

Selby Ave. in Cathedral Hill

651.224.6678

SELBYACUPUNCTURE.COM

Baking Spirits Bright! • Italian Almond Bread • Grandma’s Julekaka • Holiday Stollen Advance Orders Welcome

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 MINNEAPOLIS, MN PERMIT NO. 32674

Board of Directors 651.310.9475 board@msmarket.coop Charles Breer Sara Kujawski Tracy Morgan Jon Olson Susan Peak Paquita Poindexter Mia Taney Barb Tretheway Nilgun Tuna, Board Chair 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 General Manager Gail Graham Editor Kari Binning Assistant Editor Liz McMann Newsletter Design Triangle Park Creative Printing Greenhaven Printing

• December 27, 6:30 pm Selby Store, Community Room • January 17, 6:30 p.m.* Selby Store, Community Room

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

nourished lives enjoy more n

11 20 7, .2 ec D

LE SA

s al ct r le atu s se N uct c di od or pr

0– .3 ov N

N O

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

Moving soon?

g rin du

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.

Board Meeting Dates

Proven purity for safety you can trust Triglyceride form means better absorption for results you can feel* Unsurpassed freshness and taste means omega nutrition you will love

Mississippi Market is a certified organic retailer, certified by: Committed To Delivering The World’s Safest, Most Effective Omega Oils™ * These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Printed on Forest Stewardship Council certified recycled paper, processed chlorine-free, manufactured using biogas energy and containing 100% post-consumer fiber.