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Mississippi Market Member Newsletter

June-July 2012 Vol. 36 No. 3

The sensational benefits of cooperation among cooperatives: Co-op Pub Trivia & The Eat Local Farm Tour

In order to best serve the interests of our member-owners and our communities, Mississippi Market actively cooperates in every practical way with other cooperatives. These upcoming events are presented as a joint effort by the Twin Cities area food co-ops in an effort to foster the local economy and provide our member-owners with exceptional and educational experiences. The Co-op Pub Trivia series summons you to a neighborhood pub to test your wits about sustainable food and promote cooperation, while the 2nd annual Eat Local Farm Tour invites you to visit ten local farms to meet your farmer.

Co-op Pub Trivia Eight trivia nights during the month of June offer you a number of chances to play along, learn something new and toast your trivia hosts (Trivia Mafia in the Twin Cities, Jessica Peterson White in Northfield and the Savants of Question in St. Peter). Prizes will be awarded and are provided by the presenting co-op. Here’s a sample question: “Raising backyard chickens is all the rage right now. I say, I say, name the rooster who should never be allowed in your backyard henhouse?” Mississippi Market is pairing up with Stillwater’s food co-op, River Market, to present Co-op Pub Trivia at: Amsterdam Bar & Hall 6 West 6th Street, Saint Paul Wednesday, June 20th 7:00 p.m. For a listing of all the Co-op Pub Trivia nights taking place in June visit www.msmarket.coop

Eat Local Farm Tour

Saturday, July 21st

The 2nd annual Eat Local Farm Tour takes knowing a farmer’s name one step further. The 2012 tour invites you to “Meet Your Farmer!” and is intended to encourage the general public to visit local farms on Saturday, July 21, and meet the people who make seasonal, fresh, local eating possible. Visit Cedar Summit’s grass-fed cows, walk through L & R Poultry and Produce’s sugar maple grove, learn about medicinal herbs at Kohnert Organic Farms, taste fresh goat cheese at Shepherd’s Way Farms and so much more! The tour is self-guided and free. Farms vary in the hours that they are open and what they offer during the tour, so pick up a free tour guidebook at our stores. The guidebook also outlines suggested tour routes that would make fun, easy day trips within each geographic region. You can also ‘Like’ the Eat Local Farm Tour facebook page to see photos of the farms, read farm descriptions, find more tour details at: www.facebook.com/EatLocalFarmTour.coop

Answer: Foghorn Leghorn

General Manager’s Report

Cooperatives cooperate, transform, and give us something to celebrate! Gail Graham, general manager

“Twin Cities area food co-ops—together we have truly changed the way food is produced, prepared and enjoyed in our communities.”

Midwest Food Connection, founded and funded by the Twin Cities area foods co-ops, brings sustainable food education to public schools since 1994. Photo courtesy of Chris Bohnhoff.

When I started in co-ops in the 70’s, we called ourselves the “New Wave Co-ops”—a new generation of cooperatives springing up after the supermarket co-ops founded in the 20’s gradually died off in the face of a changing industry. Today, our co-ops have become institutions in the metro area, serving our neighborhoods for over 40 years. We’ve done many things remarkably well—contributing to the vitality of our community; promoting growth in the local food economy; linking our members with local producers; educating our staff and shoppers; and of course, helping you put fantastic, delicious food on your table! Equally important, but not as visible, is the work our co-ops do with each other. We are mid-way through the International Year of Cooperatives. June, the sixth month of the year, seems like an appropriate time to reflect on the sixth cooperative principle—Cooperation among Co-ops. Ten Twin Cities food co-ops in the 7-county metro area offer reciprocal memberships that allow you to take advantage of member-owner deals at any of our stores. Together we publish The Mix, a bimonthly newsletter providing information about the food we sell, the growers we work with, and the classes we offer. Each March we collaborate to raise funds for Minnesota FoodShare, and thanks to the generosity of our members we again ranked 3rd in the state this year in corporate giving campaigns. In July you can visit local farmers during the second annual Eat Local Farm Tour, presented by the Twin Cities

area food co-ops. If you have a school age child perhaps you have heard about the classes offered by Midwest Food Connection (MFC), a non-proﬁt founded and funded by the co-ops. Since 1994, MFC has brought teachers into schools, free of charge, to teach elementary kids lessons about food. The Twin Cities area food co-ops serve 73,000 member-owners. Coordinating our resources and working together has helped us grow to reach combined annual sales of over $150 million. Together we have truly changed the way food is produced, prepared and enjoyed in our communities. Cooperation amongst co-ops takes place at a national level as well. National Co-op Grocers Association (NCGA) has 127 members—all food co-ops— operating 163 retail outlets and $1.4 billion dollars in annual sales. NCGA works with us and for us to secure better pricing; provide management training; advocate on important issues such as the recent GMO labeling campaign; promote co-ops; and, educate elected ofﬁcials and policy makers about the importance of cooperatives in the economy. NCGA promotes the value of our people-centered member-owned business perspective, and helps raise awareness about cooperatives. We also connect with cooperatives internationally, working with producer co-ops and fair trade cooperatives around the world. The United Nations declared 2012 the International Year of Cooperatives in recognition that co-ops are partners for building the capacity for transformational change. Cooperatives offer a better way of doing business. They create community, encourage democracy, and create sustainable solutions. Your ownership in Mississippi Market makes you a world class cooperator. Now that is something to celebrate!

Board of Directors Report

Autonomy is not just a 13-letter Scrabble word Susan Peak, board of directors

Cooperative principle #4 – Autonomy and Independence

“Mississippi Market is only beholden to our members... and that should make all of us feel pretty powerful.”

Recently the board has sought to understand the partnerships in which Mississippi Market engages. Some are very logical business relationships, for example, our snow removal company. Others are less obvious in their value if you use a typical business model. Ask your cashier about this month’s EcoStamp recipient for your re-usable bag credit... and then marvel that a retail store doesn’t just pocket that extra 5 cents. In an attempt to understand the time and capital devoted to these partnerships, co-op staff organized some of our relationships in terms of return on investment. An easy example of this would be: we spent $200 on appetizers and staffing for a local agriculture event and handed out coupons. Twenty people came in the next day and used the event coupon to purchase $500 worth of groceries. The monetary return here is relatively easy to understand and track. However, the co-op has all kinds of relationships that do not have a traditional monetary return. An excellent example is the Eat Local Farm Tour. Several co-ops and farmers invest a lot of resources (time, money, expertise) to provide an opportunity for education and connection between farmers and co-op shoppers in our local foodshed. The financial return would be rather difficult to measure for an event like this. However, we argue that community building and education are important themselves since they align with our co-op principles and further our ends.

The principle of autonomy allows us to make these choices without coercion. When we work with the other Twin Cities co-ops, we do so to leverage our assets with other organizations that align with our values. It is not because we have to work with them, nor is it driven solely by the ﬁnancial bottom line. Mississippi Market is responsible for its own actions and it is in our business model to operate based on our values. Our staff and board of directors are grateful to be empowered by the strength of our member ownership as Mississippi Market is only beholden to our members... and that should make all of us feel pretty powerful.

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 owners and the co-op activities. Please attend a board meeting or talk to a current director for more insights into the role. Contact the board at board@msmarket.coop

Board Meet & Greet June 26th 5:30-7:00 pm W.A. Frost Meet the member-owners who serve on the co-op’s board of directors, learn what they are focusing for Mississippi Market’s future, and bring any questions you may have for them. If you are considering serving on the board, this is a great way to meet current board members and learn how you can contribute.

Bugs, sun, skin and stamina—we’ve got you covered! By Lauren Bartel, West 7th wellness operations manager

To get the most out of our sunny summer days, it’s best to be prepared for your outdoor adventures. At Mississippi Market, that means fresh and tasty snacks, hydrating beverages, as well

as some other important items. The Wellness Department is excited to help you put together your summer kit with our personal recommendations and favorites, whether you’re looking for sunscreen, bug repellent, aloe gel, electrolytes, or smoothie ingredients! Our favorite facial sunscreen is the Devita Solar Protective Moisturizer— with 30spf, hyaluronic acid, super clean ingredients, and NO bluish white residue, it goes on great under your regular

moisturizer or as a stand-alone light moisturizer. Another co-op favorite, W.S. Badger makes a line of clean sun protection that ranges from 16-35spf. For those days when you spend a little too long at the beach, we have some great, soothing options: Lily of the Desert makes a great, all-purpose Aloe Gelly, or check out our local hydrosols from Veriditas. These flower-infused sprays are the result of essential oil distillation and help tone, balance and hydrate your skin. Put a bottle in your fridge for a refreshing and lovely post-sun spritz—lavender in particular is great for helping heal the skin. When it comes to bugs, All Terrain makes Herbal Armor which is DEET free and super effective, and KEYS Redicare Healing Spray is an all-round great repellent, bite soother, and general anti-itch—they even list what each ingredient is used for, so there aren’t any mysteries in the ﬁne print! To stay energized and hydrated, we love the Trace Minerals Electrolyte Stamina Power Packs (available at the West 7th store)—they taste great and it’s so easy to throw a few in your beach bag, or add one to your Kleen Kanteen on the way out the door. And after a good workout, a frozen banana, a splash of juice and a scoop of locally produced Tera’s Whey Bourbon Vanilla protein powder is my favorite quick recovery snack. Stop by our Wellness next time you’re in the store and see for yourself— we are always happy to help you ﬁnd what you’re looking for!

Eating for energy

Here’s how Bicycle Benefits works:

By Krysta Tanico, education & in-store events coordinator and marathon runner

We’re an active bunch at Mississippi Market. Many staff bike to work, some train for endurance sports, and others relish in a long walk around the lakes. You don’t need to be an athlete to be active or to snack healthfully. Here are a few of our favorite healthy snacks that are great for everyone alike!

Whole grain bagel with sliced avocado My new favorite breakfast on the run! A bagel with half of an avocado sliced on top instead of cream cheese, peanut butter, or other spreads is the perfect way to start your morning or power through the afternoon. Avocados are full of vitamins, ﬁber, and good fats that leave you feeling full and satisﬁed. Yum!

• Purchase a Bicycle Benefits sticker for just $5 at our customer service desk. • Place the sticker on your bike helmet. • Show us your bike helmet when you shop to receive 5% off all your purchases!* Find out more at: www.bicyclebenefits.org * Please note that this discount cannot compound on other percent off discounts, such as on Wellness Wednesday. Milk, butter and eggs are excluded.

Vega & Tera’s Whey protein powders Vega is the epitome of sustainable: their ingredients are non-GMO, organic when available, and as minimally processed as possible. They even have wind-powered ofﬁces! Tera’s Whey products are high quality, all natural and great tasting. They’re locally made in Wisconsin, too! Try these great protein powders in a post workout shake, or a summer smoothie.

Whole fruits & vegetables This may seem like a no-brainer, but whole fruits and vegetables are the ultimate fast food, and are easy to overlook. Throw an apple in your backpack or purse, or keep a container of grapes and cheese on hand. I promise you won’t even miss those processed convenience snacks.

Sprouted Almonds A close relative to the raw or roasted almond, sprouted almonds are the best of the bunch. They’re soaked overnight to attain optimum nutrition before being dried. They are crunchy, delicious, and nothing like the traditional almond. You’ll ﬁnd them in our bulk bins. I like to keep a stash of these in my desk at all times.

Bicycle Benefits! Don’t forget that we offer Bicycle Beneﬁts —a program designed to reward people using their bike to shop the co-op, while encouraging bicycle helmet use and reducing the parking demand for our stores.

NiceRide MN Returns to the corner of Selby & Dale! Don’t have your own bike? NiceRide MN to the rescue! NiceRide Minnesota is a non-proﬁt, subscription-based bike sharing service that provides a fleet of bikes situated throughout the Twin Cities. Anyone can become a subscriber. Simply take a bike when you need one, and return it to any station in the system when you arrive at your destination. It’s quick, easy and affordable. Look for more stations in downtown St. Paul this summer. Learn more at www.niceridemn.org

L ocal

P rofile

Thousand Hills Cattle Company—local, 100% grass fed beef “Being in the food business is more than a business,” says Thousand Hills Cattle Company founder Todd Churchill. “It should be about providing food that nourishes ourselves and our neighbors and makes them well.” We couldn’t have said it better ourselves—Mississippi Market works toward the same goal every day! Partnering with Thousand Hills to bring you locally-raised, grass-fed beef allows us to offer a humane, sustainable choice for beef that brings a rich clean flavor to your plate. Thousand Hills has strict standards for their 100% grass fed beef—all of the cattle are raised on family farms in the Upper Midwest and they don’t use antibiotics, hormones, animal by-products, grain or feedlots. Grass fed beef is rich in omega-3 fats and has less fat marbling than corn-fed beef. Thousand Hills beef is available in our stores in fresh cuts, fresh ground and fully cooked products such as summer sausage and hot dogs, without added nitrates. If you haven’t yet tasted grass fed beef, stop by our stores on June 16th when Thousand Hills will be here giving out samples. Want to learn more about Thousand Hills and their sustainable practices? Visit them during the Eat Local Farm Tour on July 21st. More information available at www.msmarket.coop

Getting acquainted with grass-fed beef Grass-fed cattle are more mature and leaner than grain-fed ones when they go to slaughter. Their meat has more intense flavor because their muscle mass is more concentrated—these cattle have moved around freely rather than being crowded together in concentrated feed lots. Here are some tips for getting the best results when cooking grass fed beef: 1) Cook it low and slow rather than fast and furious. Happily, there’s a perfect, traditional medium for doing this: cast iron, which rewards slow preheating (5 minutes on medium) with juicy, crisp-surfaced beef patties, steaks, and braised cuts. 2) Lightly coat the meat with oil before pan-frying or braising it. Treat your fresh cuts with an olive oil- or peanut oil-based marinade or rub; this meat isn’t as fatty as conventional beef—it needs some surface coating to protect it while it cooks. 3) Don’t overcook—remember, food finishes cooking off the heat. If you’re a bread or cake baker, you know that you can bend your ear to a baking pan

you’ve removed from the oven and still hear the snapping and crackling of the grain 5 minutes after that pan’s been standing on a cooling rack. Similarly, meat continues cooking for about 10 minutes after it’s been taken off the heat. So quit while you’re ahead, particularly with grass-fed beef: give it time to complete its cooking off the heat source, and you’ll be rewarded by tastier, more tender meat. 4) Learn your cuts and adjust your cooking accordingly. Because of its leanness, grass-fed beef offers you less of a margin for error when it comes to choosing cuts and cooking methods. Take advantage of our full-service meat department to learn the optimal cuts for the dish you have in mind. For some, you may need to add extra fat in the form of, say, bacon or pancetta. Grass-fed beef has a more vivid flavor than grain-fed beef, so you can pile on other strong flavors (tomatoes, mushrooms) without losing the terrific beefiness of a dish; you may need even less meat to accomplish the same culinary effect because of the concentrated flavor.

let ’ s

celebrate

dad

Fit for a king—Father’s Day, co-op style

Looking to make your dad a little something special for Father’s Day? Try a locallymade Golden Fig rub—it’s easy and adds a new flavor to the occasion!

For some Father’s Day ideas, taste these treats! Saturday, June 16th (the day before Father’s Day) Thousand Hills Cattle Company grass-fed beef (local) 11:00 am-3:00 pm At both the Selby Avenue and West 7th Street stores

Quick and tasty rub for grilling meat or vegetables Because it contains fat, meat can be dry rubbed and then grilled successfully— the fat carries the rub’s flavor and prevents the meat from drying out. Vegetables need a little more help because they lack the fat that meat has. You can use the same rubs for vegetables as you would for meat, but they’re more effectively applied to vegetables through the medium of a tasty oil. Locally produced Golden Fig rubs offer a quick way to create full-flavored rubs that may applied to vegetables, your meat and fish when you grill, outside or inside. To prepare a lively rub, simply heat up a small skillet on medium, add extra-virgin olive oil, wait until the oil starts to shimmer, and then add an equal volume of a Golden Fig rub. We carry Butcher’s Rub, a tasty mixture of dried Mediterranean herbs, ginger, and nutmeg. Give the rub a few stirs and take it off the heat. It’s now ready to brush onto zucchini, eggplant, potatoes, leeks, meats, seafood— whatever you want to grill. Any leftover rub can be thinned with more extra-virgin olive oil and kept in the fridge for drizzling on pizzas or providing the base for memorable vinaigrettes.

Triple Crown BBQ Sauce (local) 11:00 am-2:00 pm Selby Ave. 3:00 am-6:00 pm West 7th St. Honest Tea 11:00 am-2:00 pm 3:00-6:00 pm

West 7th St. Selby Ave.

While the grilling’s good… Whether in your backyard or at the park, we have what you need to make a memorable meal, without the fuss. Pick up some of our new Summit Brewing Co. beer brats for the grill, grab one of our deli’s potato salads (or try all three) and toss some local salad greens from Harmony Valley with Salad Girl local salad dressing. Voilà, you have a meal ﬁt for Father’s Day or ﬁt for a king any other day of the year! 7

C A R N I V A L

O F

C L A S S E S

June - July 2012 Registering for classes

Canning Basics (D)

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.

Canning is a great way to preserve local food at its peak. Learn what you need to know to safely can a variety of foods at home. It’s easier (and more fun) than you think! Wednesday, June 6 - West 7th store 6:00-8:00 pm $15/$12 members Liz McMann, Master Food Preserver

J U N E Countertop Fermentation: Summer’s First Bounty (H) The ﬁrst local green vegetables are here, and it’s time to ferment some! Learn how to safely ferment vegetables on your countertops. Bring a pint jar and an apron, and you’ll leave with early summer in a jar. Extensive handouts provided. Saturday, June 2 - West 7th store 1:00-3:00 pm $25/$23 members Jan Grover

Build Your Own Rain Barrel (H) An introduction to alternative storm water management and the role of rain barrels: learn how to install and maintain a rain barrel at home, then construct your own with guided help, and leave with a ready to install rain barrel. No tools or experience needed. Price includes cost of rain barrel, thanks to a grant from the Capitol Region Watershed District Sunday, June 3 - West 7th store 10:00 am-12:00 pm $36-$94 depending on rain barrel selection Connie Taillon, PE, owner of Cedar Hill Natives Offered a second time on Saturday, June 16, 2:00-4:00pm

Intro to Basic Bike Repair: Learn to Fix a Flat (H) Even recreational bike riders should know the basics about bike repair. Learn how to ﬁx a flat, oil your chain, and identify other necessary repairs on your bike. Tuesday, June 5 - West 7th store 6:00-7:00 pm $8/$5 members Jason Tanzman, Cycles For Change

The Perfect 12-Minute Pizza (DT) Join Jan for a lesson in making flavorful, slow-fermented pizza dough and toppings inspired by Berkeley’s celebrated cheese board pizzas. We’ll make a tomato, onion, and cheese pizza with herb oil and a potato and cilantro pesto pizza with pine nuts. These succulent pizzas will be meat-free. Bring an apron and an appetite. Handouts provided. Sunday, June 10 - West 7th store 1:00-3:00 pm $25/$23 members Jan Grover

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

Mike’s Homebrew Root Beer and Soda Class (DT) Home brewing is for more than just beer and wine. Find out how to make your own non-alcoholic sodas using fruits, spices, and natural ingredients. We’ll make a delicious homebrew soda and a rich root beer in class. You’ll leave with a bottle to ferment! Tuesday, June 19 - West 7th store 6:30-8:00 pm $12/$10 members Mike Sawyer

Nuttin Cookin’ but the Summer Sun (DT) Nuts and seeds are nutritious, delicious, and a perfect meat substitute. We’ll make tacos, flax chips, green burritos and ﬁxin’s. Taste what you’ve been missing with raw foods! Thursday, June 21 - West 7th store 6:00-8:00 pm $30/$25 members Chef Cynthia Johnson

Naked Tarts (DT) A Whole Foods Digestive Tune-up with Gabriele Kushi (DT) Feelings of fatigue or bloating after a meal are signs that your digestive track needs help to assimilate your food. Gabriele provides her well-tested tips on how to make whole grains and beans more digestible. She will also teach the macrobiotic way of pickling. Vegan, gluten-free, macrobiotic. Tuesday, June 12 - West 7th store 6:00-8:00pm $25/$20 members Gabriele Kushi, BFA, MEA, CHC, AADP

Homemade Marshmallows (H) You will never go back to a bag of marshmallows again! We’ll make a basic version and then branch out to create a few different flavored varieties and use them to create gourmet s’mores and more. Bring an airtight container to bring your treats home to share. Thursday, June 14 - West 7th store 6:00-8:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Learn how to make foolproof tart crusts that are tender and crispy, ﬁll them with tasty early-summer fruit, and bake them to perfection. Bring an apron and an appetite. Extensive handouts on both freestanding and bound pies and tarts provided. Saturday, June 23 - West 7th store 1:00-3:00 pm $25/$23 members Jan Grover

Cultured Milks: Kefir, Yogurt and Filmjolk (DT) Barb Bredesen shares the wonders of cultured dairy, considered therapeutic food for the digestive system. Taste the differences between keﬁr, yogurt and ﬁlmjolk, and learn how to make each one. Includes a culture to bring home. Tuesday, June 26 - West 7th 6:30-7:30 pm $23/$20 members Barb Bredesen

Summer Quick Breads (DT) Take advantage of summer fruits, vegetables and herbs to bake quick breads that make a tasty breakfast treat, an easy dessert or a great addition to the dinner table. We’ll make strawberry rhubarb pecan bread,

asparagus sour cream mufﬁns, cheddar herb quick bread and cherry coffee cake. Wednesday, June 27 - West 7th store 6:00-8:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Avoiding the Diabetes Epidemic with Real Food (L) In this class we’ll understand the biochemistry of blood sugar, learn how to create balanced meals, and identify essential nutrients that control insulin levels. Leave this class surprised at how well you can eat while taking control of your blood sugar. Thursday, June 28 - West 7th store 5:30-7:30 pm $30/$27 members Nutrition Educator from Nutritional Weight and Wellness

J U L Y Smoothie Sensations (DT) Join us on the patio (weather permitting) as we whip up tasty and healthy smoothies and fresh juices. These drinks are an easy way to increase your consumption of fruits and vegetables, which boost immune function and help ﬁght off disease. We’ll talk about protein powder for an added health boost. Tuesday, July 3 - West 7th store 6:00-8:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Canning Basics (D) Preserve local food at its peak. Learn to safely can a variety of foods at home. It’s easier (and more fun) than you think! Thursday, July 5 - West 7th store 6:00-8:00 pm $15/$12 members Liz McMann, Master Food Preserver

Shopping Co-op on a Budget (L) Healthy eating is not beyond your budget. Learn the secrets of shopping for natural, organic foods without breaking the bank— set a budget, use coupons and resources to make the most of your money and diet. Tuesday, July 10 - West 7th store 6:00-7:00 pm Free Liz McMann

Nutrition for Young Adults (L) Learn the nutrition connection to balancing moods, increasing energy, improving memory and focus, maintaining a healthy

Learn to Pull Fresh Mozzarella (DT) Nothing says summer like a fresh mozzarella, tomato, and basil salad. Get ready for the season by learning to pull your own mozzarella from curd—our cheese experts will show you how! You will taste, learn the process and take home plenty of cheese. Thursday, July 19 - West 7th store 6:00-7:00 pm $18/$15 members Kevin Lewsader, Selby Cheese Buyer –Hot pepper mozzarella available only on Saturdays and while supplies last–

weight, treating and preventing acne, and improving stamina for sports. This class is for ages 17 and up and children ages 12 to 16, who must be accompanied by an adult. Wednesday, July 11 - West 7th store 5:30-7:30 pm Adults: $30/$27 members Children ages 17 and under $18/ $15 members Nutrition Educator from Nutritional Weight & Wellness

baggie you can make traditional pickles—no canning, no vinegar, no alum—just natural ingredients and ancient methods. You’ll begin making traditional fermented pickles, reaping the beneﬁts of their B vitamins, and enjoying the many possibilities that fermented pickling makes possible. Bring a one-pint jar and take away your ﬁrst micro-batch! Sunday, July 22 - West 7th store 1:00-3:00 pm $28/$25 members Jan Grover

Build a Personal Solar System (L) This class will show you the difference between big solar systems you see on buildings and a solar system for individuals. Find out the next steps you need to take to setup a solar system for your personal needs—without mortgaging your house. Thursday, July 12 - West 7th store 6:00-8:00pm $30/$28 members Joaquin Thomas, president of Go Solar, Inc.

Preventative Care for Your Pets (L) Join Dr. Eric Ruhland, owner of St. Paul Pet Hospital, for a lecture and Q&A session addressing pet owners’ concerns about preventative care. Topics will include vaccines, heartworm, de-worming, proper weight requirements and dental care. Wednesday, July 25 - West 7th store 6:00-8:00 pm Free Dr. Eric Ruhland, St. Paul Pet Hospital

Summer Jams (DT) Preserve the haunting flavor and beautiful color of stone fruits by making traditional jams with no added pectin—just fruit and sugar. Learn this simple preserving method for capturing summer in a jar. Saturday, July 14 - West 7th store 2:00- 4:00 pm $28/$25 members Jan Grover

Tasty Summer Salads and Dressings to Live For (DT)

Basic Honeybee Keeping (D)

Frozen Treats (DT)

We will cover the amazing facts about bee biology and colony organization that all beekeepers need to know, including how to keep bees alive and healthy in Minnesota. Saturday, July 21 - West 7th store 2:00- 4:00 pm $15/$10 members Jody Gerdts, The Bee Lab

Ice cream and popsicles are the quintessential summer treats. Learn ice cream making basics, including the pros and cons of different ice cream makers. We’ll make frozen treats using healthy ingredients like fruit puree. We’ll throw in some grown-up recipes like a rum-spiked mojito popsicle. Saturday, July 28 - West 7th store 2:00- 4:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Countertop Fermentation: Cucumber Pickles! (DT)

Learn why salads are an excellent addition to your daily meals. We’ll make Waldorf salad, tuna salad, mayo and more! Thursday, July 26 - West 7th store 6:00-8:00 pm $30/$25 members Chef Cynthia Johnson

With a quart or two-quart jar and a plastic

News and Announcements 4th of July Hours: West 7th: 8:00 am-7:00 pm Selby: 8:00 am-7:00 pm

Thank You, Thank You! For those who generously donated to the MN FoodShare March Campaign, thank you for helping us surpass our goal and raise 22,580 dollars/pounds of food. For the third year in a row, the Twin Cities area food co-ops placed 3rd in corporate campaign giving with combined total of 91,422 dollars/ pounds of food!

Social Science – Game Theory

Grow a Farmer

Join us at Social Science, an adult program at the Science Museum of Minnesota welcoming those 21 and over to grab a drink, enjoy the museum and experience the science museum unlike ever before.

The number one barrier to getting started for beginning farmers is access to financing. Through the Grow a Farmer Fund, individual shoppers are able to contribute to a better local food system and create jobs. Mississippi Market Co-op is offering a new shopping option during June 2012 —“Grow a Farmer” seed packets. The seed packets are part of an innovative campaign to raise awareness and contributions to the new Grow a Farmer Fund—a low-interest, micro-loan fund for emerging local farmers who have exhibited the ability to successfully grow food but have difficulty finding financing. When you buy a seed packet for $5, $10, or $25, that entire amount will be deposited into the Grow a Farmer Fund where it will be loaned out to qualified new farmers to help them invest in proper vegetable washing equipment. Farmers will pay back their loans to the program over time, ensuring that the funds continue to be available to new farmers for years to come. Loans will average from $4,000-$7,000. Visit our customer service desks if you are interested in supporting this program to help new local farmers get started.

June 21st – 6:00 pm-11:00pm

Beer & Cheese Tasting People often think of wine and cheese together, but our friends at the Ale Jail know how to bring together a good beer and a good cheese. Kevin, the Selby store’s cheesemonger, will be giving out samples.

June 26th – 5:00-7:00pm

Rondo Days The Rondo Days Festival is the largest African-American celebration in Minnesota. It celebrates the best and brightest of Minnesota’s AfricanAmerican stories, achievements and culture. It reunites a dispersed people, welcomes new neighbors and encourages everyone to be mindful of the extent to which neighborhoods nourish our souls. Join us at Martin Luther King Rec Center and Park in St. Paul.

July 21st

Ice Cream Happy Hour Look for frozen sweet treats on sale every evening in July, 7:00 pm-close!

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 July 31, 2012. Not valid for special orders.

D I O V

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

Wellness Wednesdays Receive an additional 10% off all supplements on the 2nd Wednesday of every month. Upcoming dates: June 13 July 11

Finely crafted wood products made from trees reclaimed from our neighborhoods.

woodfromthehood.com

KATE MCGUIRE

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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

Easy Summer Food! • Trail Mix • Pancake Mix • Trail Bars Handmade in the Neighborhood!

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 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 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. 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:

Board Meeting Dates

Moving soon?

• June 19, 6:30 pm Selby Store, Community Room • July 17, 6:30 p.m. Selby Store, Community Room

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

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A celebrAtion of compAssionAte living JuLy 14, 2012 • 10:00 am – 5:00 pm Coffman Memorial Union • 300 Washington Ave. SE • Minneapolis, MN 55455 Compassionate Action for Animals is hosting the first ever twin cities veg fest on July 14th, 2012. If you’ve ever thought about becoming vegetarian or are interested in reducing animal suffering, you’ll love Twin Cities Veg Fest. Learn where your food comes from, how to be a healthy vegetarian and enjoy tons of free food samples and delicious plant-based cuisine.

TCVegFest.com gold level sponsor:

Become a sponsor! see our website for details.

officAl mediA sponsor:

Compassionate Action for Animals 612-276-2242

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