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Mississippi Market Member Newsletter February - March 2012 Vol. 36 No. 1

The ChocolateTasting & Gift Fair

Saturday, February 11th • Selby Store • 11-3pm For those looking for a little something special for their special someone, we invite you to our 2nd annual Chocolate Tasting & Gift Fair. Taste our favorite Valentine’s Day chocolates and meet some of our favorite, local vendors offering a variety of unique and meaningful gifts. 1) Utile Mud Utile Mud is local handmade pottery offering durable and unique works of art to be used every day in the home. All of Utile Mud’s glazes are nontoxic, lead-free, and food-safe. 2) Honeyglow Candles 100% beeswax candles, made in Farmington, Minnesota, have a wonderful fragrance all their own, bringing the aroma of field flowers and a subtle hint of honey right into your home. Perfect for a romantic Valentine’s evening. 3) Seattle Chocolates Seattle Chocolates makes gourmet chocolate truffles and truffle bars with fine European milk chocolate, dark chocolate and only allnatural ingredients. Sample Pink Bubbly and Red Hot specialty Valentine’s bars. 4) Alsadu World Gifts Alsadu, a Kuwaiti term meaning “moving forward,” purchases handmade products from artists at a living wage and from producers who provide a safe environment for their workers. We’ll be featuring beautiful pashmina scarves and select gifts from Alsadu. 5) B.T. McElrath Local artisan chocolatier, Brian, will be sampling his Valentine’s Collection—not to be missed! 6) Lily Bloom’s Kitchen Using natural flavorings and rich dark Belgian chocolate to create a delicate balance of chocolate and sweet taste sensations, these locally-made, gluten-free macaroons are like no others you have ever tasted.

General Manager’s Report

Join us in celebrating the success of your cooperative and co-ops around the world Gail Graham, General Manager

“Our state’s co-ops generate more than $34 billion in revenue and provide good jobs for 46,000 Minnesota residents.”

In Minnesota we are fortunate to have so many successful cooperatives. In October, our Secretary of State Mark Ritchie recognized Co-op Week (October 16-22) by announcing that “Minnesota ranks number one in sheer numbers of cooperatives, and our residents enjoy the tremendous beneﬁts co-ops bring. Our state’s co-ops generate more than $34 billion in revenue and provide good jobs for 46,000 Minnesota residents. Large or small, urban or rural, the key concept of a cooperative business is friends, neighbors and fellow members delivering value for each other and their communities.” In the Twin Cities people often think of co-ops as the place to buy natural foods. That’s not surprising—for nearly forty years we have had many excellent natural foods co-ops from which to choose. Today, in addition to serving countless shoppers who haven’t yet joined, the 12 Twin Cites area food co-ops have nearly 70,000 active member-owners. Around the country Minnesota is renowned for its many cooperatives—not only natural food stores, but also credit unions, child care co-ops, electric co-ops,

even a worker owned bicycle co-op. We also have the 2 largest co-ops in the country—Cenex-Harvest States and Land O Lakes, both based in St. Paul. And we don’t stop there—there are two more MN co-ops in the roster of top ten US co-ops—Health Partners and Agri-bank. I am pretty proud to come from a state that is home to 4 of the top 10 cooperatives in the country! As many of you know, January began the ofﬁcial “International Year of Cooperatives.” In a proclamation launching this effort, United Nations Secretary-General Ban Ki-moon stated: “Cooperatives are a reminder to the international community that it is possible to pursue both economic viability and social responsibility.” Over the course of the coming year Mississippi Market will join with co-ops around the world working to raise the visibility of cooperatives and remind everyone that cooperatives are a vibrant part of the local, national and international economy, contributing solutions to a troubled world. We want you to understand how we ﬁt into the “bigger picture” of cooperatives and will also work to highlight the cooperative principles that modern co-ops are based on, and tie them to the work that we do to serve your needs. We invite you to join us in celebrating the success of your cooperative and co-ops around the world.

Selby Remodel Update A focus this year has been remodeling our Selby store to brighten it up and make it easier and more inviting to shop. We pushed hard and got most of the new parking lot and stage one work completed in time for the Thanksgiving holiday. We had lots of positive feedback about how much easier it was to shop this holiday season, thanks to the extra parking and the redesigned cash register area. We are looking forward to this spring so we can complete the new garden and add an inviting outdoor area for you to enjoy. 2

This month we begin stage two of the Selby remodel. We are phasing the work over a number of weeks, and our contractors will be working at night in order to minimize the disruption to shoppers and staff. Watch for updates in the store, and on our website, once the work starts. Remodeling is always a somewhat painful process—especially when it involves moving around refrigeration cases! The good news is that once complete, we will have a larger meat case, a salad bar for the deli, a new bakery case and an even better store for our member-owners and staff.

Board of Directors Report

Cooperation among cooperatives Nilgun Tuna, Board President

“We participate in national cooperative organizations, many structured as cooperatives, to exchange information, establish standards for our industry, and improve our buying power.”

The Twin Cities area food co-ops worked together to organize and sponsor the Eat Local Farm Tour in 2011. Look for this event again in summer 2012.

Welcome to the United Nations’ International Year of Cooperatives, previously known as “the most successful economic system you have never heard of.” To celebrate the U. N. proclamation, and also to remind ourselves and our members why we are so much more than a grocery store, the board has decided to use our column this year to talk about each of the seven cooperative principles—the foundation of every co-op since the Rochdale Pioneers started their co-op (a food co-op!) in 1844. I’ve chosen to address principle #6: “Cooperation Among Cooperatives,” a subject dear to my heart. As Gail mentioned in the General Manager’s report, we are fortunate in the Twin Cities and in Minnesota to have the largest number of food co-ops in the country. The Twin Cities area food co-ops have formalized our cooperation with each other to everyone’s beneﬁt, even though we are (to some extent) competitors. One of the ways this manifests is that when you shop at any participating Twin Cities co-op, you receive their member-owner pricing, and we will reimburse them for your discounts. We collaborate in other ways, too. Our General Managers maintain an informal network to consult with each other. We invest in starting new co-ops, and aid ailing ones. Before North

Country Co-op declared bankruptcy in 2007, Mississippi Market loaned them one of our managers to see if the situation could be turned around. The Twin Cities food co-ops also share some marketing campaigns and events, such as the wildly successful Eat Local Farm Tour last year. We participate in national cooperative organizations, many structured as cooperatives, to exchange information, establish standards for our industry, and improve our buying power. You have probably noticed that we also buy products from cooperatives such as Organic Valley and Equal Exchange, which are owned by their farmers. Personally, I’ve been inspired by the information sharing and problem solving that goes on among co-op board members at the annual Consumer Co-op Management Association national convention. To promote this kind of helpful idea exchange at the state level, last year I helped found the Minnesota Food Co-op Board group, open to all food co-op board members. At any co-op there is a big learning curve for new board members, with little formal training available. Outside of the Twin Cities, there are food co-op boards that don’t belong to national organizations or go to conventions. Some boards are working for start-up co-ops with no board experience. They are hungry for knowledge and fellowship, and above all, they want to provide good leadership for their co-op. Hopefully, the Minnesota Food Co-op Board will help us all become more effective board members. The U. N. proclamation has made cooperatives visible and energized us all. Cooperation is deﬁnitely the better way—meeting human need, not encouraging human greed. With cross sector cooperation among cooperatives, we could become even more effective.

The Minnesota FoodShare March Campaign—a chance to share our abundance of healthy, whole foods By Krysta Tanico, Education & Store Events Coordinator

For many, food that comes from the food shelf provides the only affordable meals available. Some days it might be between what comes from the food shelf, and what comes from the fast-food chain. Is either one really better than the other?

n 2011, Mississippi Market Co-op, with the help of our member-owners and shoppers, raised over $22,106 worth of monetary donations and food pounds for the Minnesota FoodShare March Campaign. Of that $22,106, $19,668 was purely monetary donation which can be used by the food shelves to purchase healthy, whole foods at a wholesale price. This averages out to a greater percentage of food for the food shelves than if they had just received food donations alone. On a sunny day in April of 2011 I gathered with other community members in a dark basement to sort food donations. Food was in great abundance—what an amazing success the campaign had been last year! My task was to sort the nonperishable food items that overflowed the many shopping carts. As I sorted an unnerving trend began to form; boxed macaroni and cheese, ramen noodles, canned tuna, easy-mac, cup-o-noodle soup, etc. As successful as the food drive had been, I couldn’t help feeling overwhelmed with despair. For many, food that comes from the food shelf provides the only affordable meals available. Some days it might be between what comes from the food shelf, and what comes from the fast-food chain. Is either one really better than the other? As a member-owner and worker of a cooperative, I cherish being able to shop and afford healthy, local, organic foods, but the reality is that these foods are not available to everyone. We are all members of the co-op because we value healthy, nutritious foods and we understand the

way good food makes us feel. Why not give our greatest efforts into making this available to everyone? That spring morning I learned a lot about the March Campaign and how to better approach it in coming years. This year, I’m vowing to donate more money than food to allow food shelves to purchase healthy, nutritious items that aren’t usually found in donations. I’m also going to donate more whole foods— dried beans, legumes, whole grains, canned tomatoes, dried fruits and nuts, many of which I saw none of at the food sort. I am doing these things in an effort to better my community and to give back what I value so much; good, healthy foods. If you prefer to donate items to the food shelf, we are always happy to receive the items and pass them along to the Hallie Q. Brown food shelf. They’ve indicated that they need: • Personal care items (body care, toiletries) • canned fruit • canned meat • canned vegetables • rice • cooking oil • cereal

Beneficiary food shelves: Keystone Community Services www.keystonecommunityservices.org Food Rescue Program/Second Harvest Heartland www.2harvest.org SPACC- Department of Indian Work www.spacc.nonprofitoffice.org Neighborhood House www.neighb.org Francis Basket Food Shelf www.askmotherrose.org Hallie Q. Brown Food Shelf www.hallieqbrown.org

Midwest Food Connection brings food education to the classroom By Haruko Ruggiero, Midwest Food Connection educator

or a number of years, Mississippi Market has sponsored the Midwest Food Connection, along with ﬁve other area food co-ops. This educational non-proﬁt visits elementary schools, teaching students about healthy eating, sustainable agriculture and the cultural origins of our food. Here’s an example of what kids are learning from Minnesota Food Connection:

The Cucurbit Family Next time you have guests over for dinner, consider inviting an exceptional family called, the Cucurbits. Cucurbits are welcomed “guests” at many meals around the world not because they are known for being easy-to-please guests that love anything you put on the menu, but because they are on the menu. The cucurbits (or cucurbitaceae for long) is the family of fruits (some of which we call vegetables) that includes melons, squashes, cucumbers and many more.

The Cucurbits are vining plants that grow and die in one growing season. Cucurbits use their amazing tendrils to climb, curl and wrap themselves around things. Looking in gardens in your community, you’ll notice that they grow impressive amounts overnight. One day you will see a leaf or two just above the ground, and within the next few days, you will see that there are four or ﬁve more leaves that have appeared and attached themselves to a fence, pole or even other (unlucky) plants! Cucurbits grow well in Minnesota, but they aren’t all ripe and ready to pick at the same time. So as you look in the grocery stores for the ingredients to the following Cucurbit family recipe, you may ﬁnd some Cucurbits grown locally and some that have come from farms further away (read the stickers to see which warm places they came from). Have fun with the Cucurbit Family! Learn more: www.midwestfoodconnection.org

Squash Soup Midwest Food Connection empowers elementary school children to make healthy and responsible food choices. Photo courtesy of Chris Bohnhoff.

1 tablespoon butter 1 1/2 cup chopped onion 1 3/4 lb butternut or acorn squash, peeled, seeded, and cut into 1-inch pieces 2 cups chicken or vegetable broth 1/4 teaspoon freshly grated nutmeg 1 3/4 cup buttermilk, half and half, milk or soymilk 1 pinch freshly grated nutmeg Melt the butter in a large saucepan over medium heat. Sauté the onion until soft, about 5 minutes. Add the squash, broth, and 1 cup water. Cover and simmer until the squash is very tender, about 25 minutes. Add milk. Turn the burner off, let soup cool, transfer in batches to a food processor or blender and puree until smooth. Stir in the nutmeg. Just before serving, stir in the milk; garnish with freshly grated nutmeg. Add salt and pepper to taste.

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A visit to the Peruvian banana cooperatives By Nick Foster-Walters, West 7th store manager

ississippi Market purchases our bananas from Equal Exchange, which partners with two cooperatives in northern Peru, APOQ and CEPIBO, and one in Southern Ecuador, el Guabo, to supply us with certified organic and fair trade bananas. In October, I was part of a delegation of five co-op representatives from the Twin Cities and three members of Equal Exchange that went to visit the banana growers in Peru. This trip allowed me to see firsthand the small fields that our bananas come from. We stayed with three host families, over a course of five days, visiting organic banana farmers in a small village that is just outside of Piura. It was incredibly moving to talk with many of the growers and learn about their daily lives. Equal Exchange is best known for its fair trade imported coffee, tea and chocolate. They work with small-scale farmers and cooperatives to help them bring their products to market. Originally founded in 1986, Equal Exchange was at the forefront of the fair trade movement. They started working with organic banana farmers in 2006 as a partner with Oké USA. The label was rebranded as Equal Exchange in 2009. Mississippi Market has been a strong supporter of these bananas from the beginning of Oké USA until now. Bananas grow extremely well in the northern region of Peru. The dry arid air is good for controlling pests and diseases. The water to irrigate the banana plants comes from a dam that supplies water to the whole area. Each small banana producer owns around one hectare (approximately 2.5 acres) of land for growing bananas. Great care is taken in the production of this fruit. When the fruit reaches maturity, workers go to the field to pick and transport the bunches of fruit to a packing shed where the bananas are processed for shipment.

Once they are washed, sorted and packed into a climate controlled container, the bananas are loaded on a ship. By the time the bananas arrive in our stores, they have spent about 16 days in transit from the farmer’s ﬁeld to your basket. The small banana farmers that we met have banded together, forming cooperatives, in order to improve their working conditions and their communities. These banana co-ops receive a fair trade premium of one dollar per box above the minimum price. Four dollars per box go directly to the farmer. Before the growers organized they were receiving only $1.90 per box. The members of each co-op vote on how the fair trade premium is spent. It is used on projects to improve the working conditions of the banana workers or upgrading the social infrastructure of the communities. They have purchased educational materials and equipment for community schools, invested in business opportunities for the local youth, sponsored community events and helped families in ﬁnancial need. The history of banana production is not a good one. It is one of large corporations that promoted large plantations, low wages and heavy chemical use. It also is a history of strong arm tactics used to intimidate workers and overthrow governments, often with the support of our government. The fair trade, cooperative system is the exact opposite of the old way bananas have been produced and distributed. It gives the power to the producers and workers, promoting environmental stewardship and allows for democratic control of the working conditions. To read the full version of Nick’s article and to see more photos of his trip, please visit: www.msmarket.coop/connect/blog

A piece of St. Paul co-op history—the Credjafawn Co-op Store

ost Twin Cities food co-op members associate the growth of co-ops with the period 1960–1975, when so many of our present co-ops began. A notable exception to the Sixties food co-ops was the Credjafawn Co-op Store, which briefly served the Rondo community in the years immediately following World War II. Its freestanding building at 678 Rondo Avenue lay only four blocks northwest of today’s Mississippi Market on Selby, at what was then the corner of Rondo and St. Albans, about half a block west of Dale. The Credjafawn Co-op Store was a project of the Credjafawn Social Club (1928–1980), one of the Twin Cities’ earliest AfricanPhoto courtesy of Minnesota Historical Society. American social institutions. The Credjafawn was a community buildbusinesses followed the Jewish customers er, sponsoring youth events, picnics, dances, concert recitals, and other events to their new homes in Highland Park.” In 1946, Dimond sold or leased his for the citizens of Rondo. During World War II, it organized its own credit union store to the Credjafawn Social Club, which operated it as a food cooperative. to lend money to members and bought war bonds to support the war effort. One The lively 1948 photographs of the Co-op of its immediate postwar projects was the Store document a tidy, well-equipped corner store with white-painted (or Credjafawn Co-op. Six seventy-eight Rondo Avenue had porcelained) cases, a two-tiered produce display (“Frigidmist Air Conditioned”) been constructed sometime between backed by tall mirrors, and grocery carts 1910 and 1925, when the neighborhood small enough to thread their way through was still largely Jewish, and until the Credjafawns took over the store, it had very narrow aisles. The Co-op’s two big windows—one facing Rondo, the been run as a neighborhood grocery other St. Albans—were partly papered by a succession of Jewish owners, with posters featuring the National including Jack Dimond, who supported Cooperative Business Association’s the organization by buying ads in the familiar twin-pines logo. Credjafawn’s concert programs. In those The Co-op did not survive long; by days, writes Evelyn Fairbanks in Days the mid-1950s, the store had become of Rondo (1990), both sides of Rondo Avenue were lined with groceries, baker- Martin’s Grocery. Soon thereafter, it and its neighboring businesses were swept ies, shoe repair shops, banks, and other away: even before Interstate-94 hollowed businesses, many of them in duplicate: out the Rondo neighborhood, its core one African-American owned, one was demolished to prepare the way for Jewish owned, “but gradually the Jewish

the coming freeway. Today, what remains of Rondo Avenue hangs on the southern lip of I-94, now renamed Concordia Avenue, its businesses long since gone. Mississippi Market is proud to be the successor to this pioneering Saint Paul food cooperative. It’s ﬁtting that we commemorate Credjafawn Co-op Store’s brief existence and bring you these photographs of the hopeful, committed co-op grocery that preceded the one where you shop today. Photos of the Credjafawn Co-op Store will be on display in the seating area of the Selby & Dale store throughout the month of February, in honor of African American History Month. Special thanks to Lisa Tabor of CultureBrokers L.L.C., publishers of the “Spirit of Rondo” pamphlet for introducing us to the Credjefawn Co-op. For more information, visit: http://www.culturebrokers.com/ index.html 7

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February - March 2012 Registering for classes

Foods to Build Happy, Focused Kids (L)

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.

Are your children picky eaters? Junk-food lovers? Pop drinkers? Not hungry at meal times, but snack all day? Are mood swings a problem? Replace fast food and processed foods with simple, nutritious food to curb sugar cravings, balance moods, and increase energy and focus for school while preventing weight gain. Tuesday, February 7 - West 7th store 5:30-7:30 pm $30/$27 members Nutrition Educator from Nutritional Weight & Wellness

Treating Depression Naturally (L) Depression and anxiety can be debilitating. Learn about the different biochemical reasons for depression and anxiety and the natural solutions to manage this serious condition. Thursday, February 2 - West 7th store 7:00-8:00 pm Free Dr. Candace Salmi, Certified Clinical Nutritionist, BodyMind Chiropractic Center

Deep Dish Pizza in 15 Minutes (DT) We love our pizza here on LTD Farm, and we’ve come up with a method to make our pizza fast and easy! We’ll show you how we prepare our dough and sauce, and how we put everything together in 15 minutes to make the most delicious and easy pizza ever. We’ll discuss using local foods in season as toppings. Of course we’ll be tasting some pizza at the end! Saturday, February 4 - West 7th store 11:00-12:30 pm $25/$22 members Khaiti and Andrew French, LTD Farm

Real Stir-Frying (DT) Want to eat more, and more varied, vegetables? Want to engage your children in cooking and eating a wider range of vegetables? Traditional stir-frying is the answer! There’s no better method for preserving the brightness, crispness, and flavor of beautiful produce than stir-frying it over high heat. Saturday, February 4 - West 7th store 2:00-4:30 pm $25/$23 members Jan Grover

Gut Reaction: Restore Digestive Health Through Nutrition (L) Do you suffer from heartburn, gas, bloating, indigestion, constipation or diarrhea—or do you have an autoimmune disorder, sugar or bread cravings or depression? These are all indications of digestive problems. Learn how the right foods and selected supplements can restore intestinal health. Thursday, February 9 - West 7th store 5:30-7:30 pm $30/$27 members Nutrition Educator from Nutritional Weight & Wellness

Fearless Pressure Cooking (DT) No longer the scary pot it was 50 years ago, the pressure cooker is now a sleek, stainless steel, economical cooking tool. Nothing beats the pressure cooker for cooking grains, dried legumes, inexpensive cuts of meat, and stock! This hands-on class will acquaint you with the best pressure cookers on the market today and give you hands-on experience preparing these quick, inexpensive dishes. Saturday, February 11 - West 7th store 3:00-5:30 pm $26/$24 members Jan Grover

Delicious Soups for Deep Winter (DT) We will show you how to take preserved foods from the garden, storage vegetables, and carbs like pasta and rice to prepare a nourishing and delicious soup in minutes, not hours. We’ll also demonstrate how we make stock from bones. Our focus is on

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

using local foods. Demo and tasting of 3 types of soup: Meat, vegetarian, and vegan! Saturday, February 18 - West 7th store 11:00-12:30 pm $25/$22 members Khaiti and Andrew French, LTD Farm

Gourmet Dog Treats (D) Sure you can buy dog treats at the pet store, but making your own is easy and fun. Your dog will thank you. You’ll learn what ingredients are safe for dogs and get recipes for treats your dog will love. Saturday, February 18 - West 7th store 3:00-5:00 pm $25/$23 members Mary Jo Rasmussen & Kelly Smeltzer

Gourmet Brown Bagging (DT) Tired of turkey and Swiss or leftovers for lunch? We’ll give you fresh inspiration for workday meals to help you put together lunches that will be the envy of your coworkers. You’ll get easy recipes for great sandwiches and salads, tips and tricks for packing your lunch and ideas for breakfast on the run and healthy mid-day snacks. Wednesday, February 22 - West 7th store 6:00-8:00 pm $25/$23 members Mary Jo Rasmussen & Kelly Smeltzer

The Ins and Outs of Worm Composting (H) The ﬁrst half of this presentation will provide essential details needed to understand the function and purpose of worm composting. The second half is a hands-on demonstration of how to setup and maintain a worm bin. Saturday, February 25 - West 7th store 1:00-3:00 pm $20/$15 members Neil Cunningham

Know Your Meat Cuts! (DT) Learn how to take advantage of Mississippi Market’s full-service meat department by learning about the many available cuts of meat. We’ll explore what to look for, what to ask for, and how to cook beef, lamb, and pork. Extensive handouts provided, along with samples of different cuts cooked in optimal ways.

Saturday, March 3 - West 7th store 1:00-3:00 pm $25/$23 members Jan Grover

Planning Your Organic Vegetable Garden: From Seed Selection to Season Extension (L) Master Gardener, Nilgun Tuna, offers her ideas about planning your 2012 organic vegetable garden. Topics will include, seed selection, timetable and instructions for starting seeds, best seeds to direct sow, soil test and amendments, the art of mulching, season extension methods, as well as pest and disease controls. Sunday, March 4 - West 7th store 10:00-11:30am $15/$12 members Nilgun Tuna, Ramsey County Master Gardener

Stocking Your Pantry 101 (DT) If you’re new to cooking or just looking for new recipes and ideas to streamline weeknight meals, this is the class for you. We’ll cover the basic necessities for a wellstocked pantry that will ensure the makings of a tasty meal or snack anytime. We’ll cook and sample these delicious meals and leave you with our shopping list recipes. Wednesday, March 7 - West 7th store 6:00-8:00 pm $25/$22 members Mary Jo Rasmussen & Kelly Smeltzer

Eating & Living for Energy (L) Do you struggle to get out of bed in the morning? Do you yawn your way through the afternoon? The food you eat and the way you live your life has a tremendous impact on how you feel and the level of energy you experience on a day-to-day basis. This workshop will teach you strategies for feeling more energized on a daily basis. Wednesday, March 14 - West 7th store 6:30-7:30 pm $20/$15 members Maggie Christopher, CHNC

Urban Chickens 101 (L) Fresh eggs and crazy chicken antics are just two good reasons to keep a few hens in the backyard. This class will cover everything you need to know to start up a small flock of chickens in your backyard, with an emphasis on coop design. Thursday, March 15 - West 7th store 6:00-8:00 pm $12/$10 members Al Bourgeois

Simple Sausage & Pâté Making (DT) Not so long ago making sausage and pâté were commonplace kitchen arts. We’ll make sausage and pâté from domestic meats, including chicken, beef, and pork. Ground meat preparations made at home are safer than industrial ones. You’ll be surprised at how easy and delicious they are. Extensive handouts provided. Sunday, March 18 - West 7th store 1:00-4:00 pm $25/$23 members Jan Grover

Jump Start Your Metabolism (L) Is it harder for you to maintain a healthy weight or lose weight than it once was? Have you tried several diets, but had trouble keeping the weight off? Do cravings sabotage your good intentions? Learn how eating real foods in balance can help you lose weight, eliminate cravings and increase energy. Wednesday, March 21 - West 7th store 5:30-7:30 pm $30/$27 members Nutrition Educator from Nutritional Weight & Wellness

Conscious Cooking For Weight Management (DT) Learn how to stock your kitchen with key ingredients for a healthy diet, as well as easy steps to weight-reducing meal planning and preparation. We’ll also taste mouth-watering dishes for easy weight management. Thursday, March 22 - West 7th store 6:00-8:00pm $26/$23 members Gabriele Kushi, BFA, MEA, CHC, AADP

Crafting Organic Artisan Salads (DT) Awaken your taste buds to the fresh flavors, colors and textures of Spring by crafting 3 beautiful artisan salads. We’ll use fresh, local spring greens and fruits and vegetables of the season that are readily available at the co-op. This class is a great way to freshen up your spring entertaining repertoire or for new and fresh meal ideas! Saturday, March 24 - West 7th store 11:00-12:30 pm $20/$17 members Pam Powell, Salad Girl Organic Salad Dressings

Sustainable Seafood (DT) It isn’t always easy to ﬁgure out the best option for both sustainability and quality when buying seafood. Is it more ecological

to choose farm-raised fish or wild-caught? Is fresh always better, or is frozen sometimes a good choice? What fish is currently on the sustainability watch list? We’ll explore these questions and more as we cook up some fabulous fish and seafood. Wednesday, March 28 - West 7th store 6:00-8:00 pm $30/$27 members Mary Jo Rasmussen & Kelly Smeltzer

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. Thursday, March 29 - West 7th store 6:00-7:00 pm Free Liz McMann

Detoxifying the Body: Eastern & Western Approaches (L) Come join Dr. Virginia Kampmeier, D.C. and Paul Magee, L.Ac. for a discussion on the principles of detoxifying the body. We will explore detox from both a Modern Medical and a Traditional Chinese Medical perspective and compare where these two approaches differ and where they agree. Saturday, March 31 - West 7th store 2:00- 4:00 pm $8/$5 members Dr. Virginia Kampmeier, D.C. and Paul Magee, L.Ac.

YMCA Diabetes Prevention Program (L) Cut your risk of Diabetes in half with simple life changes. Get the knowledge and tools you need to transform your lifestyle in 24 small group sessions. Mississippi Market is partnering with the YMCA to offer this program in the Saint Paul. A new session starts: Monday, February 13 - West 7th store 6:00-7:00 pm Call the YMCA at 612-465-0489 for additional information or to enroll.

News and Announcements

Eating, Living & Reading Well series

St. Patrick’s Day offerings

The third annual Eating, Living and Reading Well series with The Friends of the Saint Paul Public Library will be kicking off on Tuesday, March 20— the ﬁrst day of spring—and wrapping up on Sunday, April 22—Earth Day. Watch for details regarding programs at www.msmarket.coop/event or www.thefriends.org

Being in St. Paul, it’s hard to resist the draw of the Irish this time of year. Our deli will be serving corned beef and cabbage, colcannon, and soda bread; plus, tempeh and corned beef reubens. Shamrock shakes will also be available! The week of March 12th, look for Mississippi Market Made corned beef from local, 100% grass fed beef .

Show Your Love for the Co-op

EcoStamps Donations February Minnesota Food Association’s Immigrant & Minority Training Conference March Minnesota FoodShare March Campaign Give to these organizations by bringing your own bag and donating the 5¢ credit or rounding up your purchase— just ask that the extra funds be donated to our EcoStamp organization.

Score your Super Bowl snacks! The big game is a great excuse to gather with friends, and we have all sorts of tasty appetizers and snacks that you can offer your guests. Pick up some local, little sausages from Thousand Hills and our own Mississippi Market Made dry rubbed chicken wings—ready for frying or baking. Look to our deli for buffalo wings, dip samplers (guacamole, salsa, black bean dip chipotle lime sour cream) and game day chili. Plus, you’ll ﬁnd everything you need, including recipes, to make some serious guacamole in our produce section. Game on!

In spirit of Valentine’s Day, we’ve invited our favorite photographer, Crystal Liepa, to the West 7th store to capture your love for Mississippi Market. Stop by Crystal’s photo booth to get your photo taken and share what you love about being a member-owner of the co-op. We’ll share the love by sending you a copy of the photo. When: February 13th, 5-7p.m.  Where: West 7th Street store

Go-To cards now available! Metro transit riders—you can now purchase Go-To cards and add value to the cards at both of our stores! Store up to two 31-Day Passes and up to $200 in stored value on the Go-To Card. What else is great about Go-To Cards? • Use your card over and over again • Faster boarding—just touch your Go-To Card to the reader and your fare is deducted instantly. • Protect your card from loss or theft by registering it with Metro Transit. • The Go-To Card is accepted on all Metro Transit buses, Hiawatha Line trains and suburban transit systems. No matter where you ride, your fare is covered. 10

To Rachel & Ravi, being member-owners of Mississippi Market means, “being a part of a community effort to keep food local, fun & nutritious.” Photo courtesy of Crystal Liepa

Gardening Matters’ Community Garden Spring Resource Fair We are proud to be sponsoring the resource fair this year. Come to the fair to meet other gardeners and glean resources. Karen Washington, president of the New York City Community Garden Coalition and founding member of Black Urban Growers (BUGs) will be the keynote speaker. For more information, visit www.gardeningmatters.org Neighborhood House Saturday, March 31st  9:00 a.m.- 4:00 p.m. $5-$10 suggested donation / free parking

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 O V

Owner number: Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through March 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: February 8 March 14

A rewards program for buying earth-friendly products.

Enter code 7H6T-NM78-3N5X and receive 10 frEE BoNus poiNTs!

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 534 Selby Ave. Licensed Acupuncturists

Selby Ave. in Cathedral Hill

651.224.6678

SELBYACUPUNCTURE.COM

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 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

• February 21, 6:30 pm Selby Store, Community Room • March 20, 6:30 p.m. Selby Store, Community Room

Please e-mail your name, member number and new address to: info@ msmarket.coop l u 12 Al at ts N c uc LE8, 20 di d or ro N p SAy 15-2 N uar Ong Febr

ls ra

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?

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

nourished lives enjoy more ■

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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.