Issuu

WORLD PREMIERE: FOOD FOR CHANGE AT THE ANNUAL MEETING SUNDAY, OCTOBER 20, 2013 • 7:00 PM SCREENING • THE FITZGERALD

Mississippi Market Member Newsletter

October-November 2013 Vol. 37 No. 5

Board of Directors Election 2013 Mississippi Market Co-op’s board members might not decide which flavor of granola to stock or which smoothie to sample, but they do make all of the big decisions about Mississippi Market’s future. In the coming years Mississippi Market will have new competitors coming to the area, existing competitors growing and potentially a third store in the Swede Hollow area of East St. Paul. The board members elected this October will have to ensure that Mississippi Market makes smart, sustainable moves that will keep this co-op thriving. Who do you want to represent you? Voting for this important election opens on Thursday, September 26 and runs through noon on October 18 in our stores and via a secure online voting site: https://www. directvote.net/MMNFC. Members who have email addresses on ﬁle will receive an email directly from our voting service with a link to log in and vote. Electronic voting stations will also be available in the seating areas in our stores. Any member-owner may easily vote online at home or in-store using their member number and the stockholder’s last name as their user name and password respectively. Please keep in mind that while co-op memberships may be used by the whole household, just one member of the household is the ofﬁcial stockholder and just one vote may be placed.

MISSISSIPPI MARKET NATURAL FOODS CO-OP NOTICE OF ANNUAL MEETING Sunday, October 20 5:00-6:30pm Free dinner, drinks, meeting at The Great Hall 180 E. Fifth Street, St. Paul

Break for a short 1/2 mile stroll (or take a bike taxi) to the Fitzgerald Theater 7:00-8:30pm “Food for Change” film premiere at The Fitzgerald ($10 option*) Tickets must be reserved in advance for everyone, whether attending dinner or dinner + film. Visit www.msmarket.coop or customer service desk to receive your ticket.

As part of this year’s annual member-owner meeting and dinner, Mississippi

Market is partnering with filmmaker Steve Alves to feature the world premiere of Food for Change, a documentary highlighting the food co-op movement. All member-owners are invited to this exciting event that includes a dinner prepared by our deli chefs, a report on the co-op’s performance and an announcement of the newly elected board members. Tickets are required for attending this event, so be sure to visit www.msmarket.coop or the customer service desk to reserve your seat.* The Great Hall is easily accessible by bus, bicycle or auto. Parking is available for $3 at the Jackson Street Ramp (345 Jackson St.). We recommend allowing extra time for parking, so that we can begin our program at 5:00 pm sharp. When the meeting and meal portion of the event ends at 6:30 pm, we’ll walk, bike or ride Twin Town Pedicabs together to the Fitzgerald Theater to enjoy the premiere of Food for Change. Walking groups and pedicabs will be available afterward at 8:30 pm for those needing to return to the Great Hall for parking. *Please note: While tickets are on sale through the Fitzgerald Theater, Mississippi Market member-owners who are attending the annual meeting and wish to see the film should purchase tickets for both through Mississippi Market to receive the discounted $10 price.

General Manager’s Report

People and profits—success rests on paying attention to both Gail Graham, General Manager

“Every year we conduct a random survey of members to better understand how we are doing and how we can improve. In this year’s survey 93% said they are “satisﬁed” or extremely satisﬁed with the co-op. In the next survey we’d like to see this improve to 94%.”

In my youth I was fond of saying “People before profit!” Nowadays I talk about people and profit—because success rests on paying attention to both. In fiscal year 2013 our co-op sales increased 10.67% growing to $24,746,322. Our net operating income—income derived from doing business with members and nonmembers, as well as patronage income received from other co-ops, was $1,309,720. As a cooperative, we return profits generated from doing business with members, back to members, proportional to their shopping with us, and this year we are doing a qualified patronage refund. We will distribute $237,977 in electronic vouchers to members which can be “spent” at the register or redeemed for cash, and $713,931 in Class B stock will be allocated to members’ accounts. The refund and a letter explaining the details will be distributed in October. Thanks to all of you for helping us have another excellent year! Financial success is a cornerstone of sustainability and allows us to operate a cooperative that meets your needs and is one you can be proud to own. But, of course, it isn’t only about generating profit. It is what that profit allows us to do, such as: • Continue to offer our staff a competitive wage and benefit plan: 59.8% of our total employees and 100% of our eligible full-time employees are at or above St. Paul’s living wage of $12.45 • Remain passionate about supporting local farmers and businesses—last year we purchased $6,797,324 of our products from vendors who were

either local producers or Minnesotaowned companies. This made up 45% of our total purchases and represents a 13% increase from the prior year • Contribute nearly $75,000 to organizations serving our community • Invest $271,082 in improvements to our stores, updating our grocery department at Selby and adding a “mobile lane” at West 7th to help speed up transactions during peak hours • Continue our conversations with the City with the intent of reaching a decision on the opportunity for us to put a store on East 7th Street Our success rests on our ability to deliver a great shopping experience that meets your needs and exceeds your expectations. Every year we conduct a random survey of members to better understand how we are doing and how we can improve. In this year’s survey 92% said they are “satisﬁed” or “extremely satisﬁed” with the co-op. In the next survey we’d like to see this increase to 94%. Our produce departments and the availability of local foods are two areas where you ranked us especially high. Price was the area of greatest dissatisfaction which is usually the case in customer surveys at grocery stores as well as co-ops. Still, we know we need to keep sharpening our pencils and working to provide you with products you value at competitive prices. We also asked what was most important for the co-op to preserve as we grow. Members encouraged us to preserve the availability of local and organic items, maintain a strong sense of community, and keep providing friendly and welcoming customer service. We really value the information these surveys provide, and I, again, offer my sincere thanks to those of you who shared your thoughts. I hope to see you at the Annual Meeting!

Board of Directors Report

Who’s ready to party? Mia Taney, Board Member

The Mississippi Market Board of Directors is, and we hope you are, too. Being a memberowner of a cooperativelyowned, values-driven business makes me proud. It is an honor to serve on the board as a representative of member-owners’ collective vision for the future of the co-op. Unlike our conventional counterparts, we are owned and governed by members and rooted in principles

like community, voluntary and open membership, economic participation and cooperation. This uniqueness sets us apart and makes us a positive force in the communities we serve. Members join for a variety of reasons. Many of us joined because we believe in the co-op values and principles. We see value in maintaining access to high quality food, building a

stronger community and supporting a sustainable regional economy. Others joined because they trust the co-op and others because they simply enjoy great, clean food. Why are you a member-owner of Mississippi Market? The annual meeting is a time to reconnect with why YOU are a member. It’s a time to celebrate our success and look forward to the future. The past year has been ﬁlled with many successes—from growth in community outreach to upgrades and remodeling in both stores. We watched the co-op’s ﬁnancial strength grow quarter after quarter, and saw engaged staff deliver on our strategic priorities. We also started to explore opportunities for a third store so that we can bring great food and cooperative values to more people and to new neighborhoods. Needless to say, it’s been a successful year with lots to celebrate. The future of Mississippi Market is equally if not more exciting as we plan for future growth and continue to invest in our current communities and stores. So what’s in it for you? This year’s annual meeting is shaping up to be the best one yet (and let’s admit it that is hard to do considering how great they have been up until now). Join us as we break bread and connect with each other. Be part of the celebration of the past year as well as the building energy and excitement for future growth and success. And don’t forget to stick around for the premiere of Food for Change, which is sure to be a highlight of this year’s annual meeting. Thanks for being a member-owner and for making Mississippi Market what it is today. We are the co-op. I—and the entire board of directors— hope to see you on October 20th.

Board of Directors Election 2013 Cooperation—it doesn’t work without you (and your vote)! At Mississippi Market, we’re all working together toward the same end. All of us— member-owners, employees and the board of directors— join forces to accomplish a task that one can’t achieve alone: creating positive change in our community through the production, distribution and enjoyment of food. This banding together is the definition of cooperation. And, it doesn’t work without you, without any of us. By casting your vote in our board election you take part in the democratic process that makes our co-op community-owned. No matter how much you shop at Mississippi Market, a little or all the time, if you are a member-owner, you get a vote. Cast your vote for our board of directors today! Our co-op’s strategic priorities: · Achieve operational excellence · Become the most trusted advisor · Deliver exceptional customer service · Foster growth in the local food economy · Support and develop an engaged work force

Questions for the candidates When submitting their application for the co-op’s board of directors, the candidates were asked to address six points: 1 Why are you interested in running for this particular board? 2 What challenges will the co-op face in the future? How could the co-op overcome those challenges? 3 What is your vision for Mississippi Market’s future growth? 4 Choosing one of the co-op strategic

Jennifer Mears

As a Nurse Practitioner with a particular interest in functional medicine, and a self-proclaimed foodie, I am looking to merge my professional and personal interests/experience to promote health and wellness in my community, via education and promotion of good nutrition and sustainable food production. After making monumental Please cast your vote in one of changes in my family’s eating habits, these three ways: I recognize that the key components • Online at https://www.directvote. net/MMNFC to building a healthy community are through access and education. I would by noon on October 18 like to pay it forward, and support the • In either store by noon on October 20 co-op as it grows to serve all sectors • At the Annual Meeting—final of the community, most notably those ballots accepted up to 5:30pm members with limited means.

If you have any technical difficulty with online voting, please contact 952-974-2339 for assistance.

As with co-ops in general, there is the central challenge of being affordable to all sectors of the local community while also facilitating

priorities, describe how our board could help achieve that priority. 5 Describe any professional or volunteer experience you’ve had that would provide insight or skills on the board. Due to space limitation, candidate responses have been edited down. To read their answers in full, visit www.msmarket.coop. Full candidate responses are also available for review when using our on-line voting system https://www.directvote.net/ MMNFC

economic support of quality food that is nutrient dense, promotes and protects human and environmental health, and promotes fair trade relationships with food suppliers and farm workers. One key challenge is store location as relates to the target sectors of the underserved community with limited means. A second key challenge is in providing community education to a diverse population regarding health and wellness related to quality nutrition and key food sources. High quality, nutrient dense, sustainably grown food often comes with a higher price tag than the conventional alternative.

Slow and steady wins the race for bricks and mortar market growth and expansion. This should be based on survey data, market research, and the development of funding mechanisms to support the expansion and the programs necessary to facilitate low-income access and participation in the co-op. Partner with existing entities skilled in working with the target community sectors to build relations and trust.

In order to be the most trusted advisor, we must establish strong partnerships with key entities/organizations that share and promote the values of the co-op and the community we serve. We must be a reliable purchaser, supplier, educator, employer and community sponsor in order for our status as “most trusted advisor” to be feasible. We must establish an exceptional track record for all co-op endeavors, and be willing to admit our errors, while providing feasible solutions or alternatives as necessary. The board can help drive this strategic priority by keeping a ﬁnger on the pulse of all co-op practices (business and community building).

Having served on multiple committees and councils, I bring considerable experience (via nominated positions) in supporting large organizations as a trusted advisor. I have also held leadership roles in several of these councils/ committee’s as well as served as the chairperson for a previous employer’s nursing committee. In addition, I have participated in a Wilder Foundation training program for advisory council members. Through my experience and training, I feel conﬁdent in my ability to work constructively and cooperatively as a team member.

Matthew James Orensteen

I am interested in being more involved in the direction of the co-op and its impact on the community. As a long-time member and employee of Mississippi Market Co-op, I feel dually able to provide insight as a board member.

The co-op faces a number of challenges. First and foremost in

my mind is ﬁnding an identity in the marketplace as organic and natural foods become more mainstream. We overcome this challenge by being more than a store —by being a co-op and maintaining and growing a connection with our communities that is recognized and valuable.

Marcia Peters

I have been looking for an opportunity to serve the community and was excited to ﬁnd the article about the Board in the latest co-op newsletter. I feel strongly about unprocessed, local and sustainable foods and would like to contribute to the continued success of the co-op.

I see the co-op growing to be a community hub for people to learn, socialize and of course purchase healthy and socially responsible foods and goods. This will continue to happen and evolve in the communities we currently serve as well as with new communities and neighborhoods, hopefully very soon with the opportunity on the East 7th site.

Foster growth in the local food economy: As the board guides the co-op through growth opportunities, the expanded customer base and communities reached have more access not only to local products but a place to see and learn about what our local food economy looks like and how it affects all of us; co-op member or not.

In my new position as Merchandising Coordinator my understanding of how we are perceived by our customers and community has grown exponentially. I can clearly see how every position at the co-op is connected to that perception—from our cashiers and stockers providing great customer service, to our department managers and buyers being committed to carrying the best local and organic products, all the way up to management providing the training opportunities for all of our staff to be empowered to share our knowledge and passion with our members and customers. My understanding of this interconnectedness as an employee, and my desire to see it fostered and continue to flourish, as well as my experience in a leadership role, is a big part of what I can “bring to the table” or board, if you will.

As the economy becomes increasingly digital, the co-op will be challenged to offer on-line and mobile services similar to larger grocery chains. Partnership with other local co-ops may be an option for making investments in technology feasible. Managing operating costs will be critical in making the cost of socially responsible food affordable to the residents of the community.

My vision for Mississippi Market’s future includes several stores busy with residents of the community and surrounding areas. We will need to effectively manage the cost of socially responsible food, in order to ensure that stores can serve neighborhood residents.

In order to “Achieve Operational Excellence,” the board should: • deﬁne services and processes; • establish and report performance metrics; • create a framework for communication; • align the organization and prioritize spending with business strategy and values; • and foster a culture of continuous improvement.

Currently, and for the past 3 years, I manage the program administration/ business management for a 200-person —continued on page 6 5

department in a large ﬁnancial institution. I lead a ten person team that provides ﬁnancial, operational excellence, performance reporting, talent management, communication and awareness services. In the past, I served as co-commissioner of the Northern Lights Women’s Softball League and treasurer of the Heart of America Softball League.

Tracy Sides

I believe in the cooperative business model. I live and work on the East Side of Saint Paul and have been involved with the effort by Gateway Food Cooperative to establish a food co-op on the East Side. My personal and professional passion is community health. For all of these reasons, I am interested in serving on the board of directors of Mississippi Market Natural Foods Cooperative.

Two primary challenges I see are 1) effectively engaging and recruiting member-owners and shoppers from the culturally-diverse neighborhoods in which Mississippi Market Co-ops are or will be in operation and 2) maintaining access to supplies of locally grown produce amidst the growing interest of larger grocery retailers. In both cases, these challenges are also opportunities. Regarding the ﬁrst challenge, authentic relationshipbuilding with diverse communities who live near the co-ops is an essential step in developing the trust and understanding necessary to effectively promote the food co-op as a place in which to invest and shop. An example for this type of outreach is the Sunday 6

Supper series that we implemented through the Gateway Food Co-op. Addressing the second challenge may require further “cooperation among cooperatives” to help catalyze the infrastructure development necessary to scale up the local food system.

I envision Mississippi Market opening a 3rd store on the East Side of Saint Paul, expanding the demographics of our member-owners to include more ethnic and economic diversity, and strategically partnering with private organizations to creatively promote the cooperative business model to mainstream audiences (e.g., Saint Paul Saints). Intentionally pursuing these potential growth opportunities in alignment with the cooperative principles will allow, not just the ends, but the process itself to be fun, constructive and community-enhancing.

Foster growth in the local food economy: The Board of Mississippi Market could drive this priority by increasing both supply and demand for local foods. For example, the Board might support a regional food system based on rooted, local ownership. In terms of ensuring a sufﬁcient supply of locally-grown produce, the Board could partner with other area co-ops to explore how to leverage collective purchasing power in catalyzing innovative and sustainable infrastructure, such as aggregation and processing centers.

After two decades as a public health professional at the local, state, national, and international levels, I started my own social enterprise called Bravely Be, which aims to restore wholeness and community among people with the land—the essential foundation to all health. I have served on the Board of Directors at Clouds in Water Zen Center and was a

founding member of the Gateway Food Cooperative (East Side of Saint Paul), where I have also served as a Board Member since April 2012. Professionally, I lead multisector collaborations to transform our broken food system with a special focus on Saint Paul’s East Side, where I live and work.

Stephen Streng

I have considered running for the board ever since I purchased my house two blocks away from the co-op in 2000 (and one of the reasons we bought it was because it was so close to the Market!). I always retained my desire to serve my community by helping a pillar of St. Paul’s rejuvenation continue to succeed and beneﬁt the neighborhood and city. My professional background includes experience in nonproﬁt marketing and fundraising; as a professional writer and editor; and as an academic researcher on rural land planning, land use, policy, and design issues. I would be honored to combine the knowledge gained in each of these professional domains with my creative problemsolving skills to enhance and secure the co-op’s future.

A clear challenge to the co-op is the impending opening of Whole Food’s new store in Saint Paul. I look forward to working with the board and the co-op’s management in determining how we will respond to this formidable competitor. For example, their store will be over twice as large as both our current stores combined. We can’t possibly compete with selection and perhaps even price. So what will be our specialized niche? What can we

do better than they possibly could? A key element of our successful response will be capitalizing on, and further strengthening, our committed relationship with the community. A longer-term challenge is, ironically, the increasing popularity of locally-sourced foods. As more grocery stores stock more local food, its supply will become limited. Unfortunately, farmers can’t respond by just growing more, because development is constantly reducing the supply of local farmland. We may need to explore new roles for the co-op in food production, farm development, and new farmer education.

If the co-op opens a new store we will have grown into a unique, new stage that may challenge many people’s conception of what a natural foods co-op is and should be. Increasing size often leads institutions to stray from their original, communitybased values, and large co-ops in other industries routinely act contrary to our cooperative values. The board is the vital guardian to ensure our growth ampliﬁes our ability to honor our values rather than cause us to compromise them.

Foster growth in the local food economy: this priority ﬁts well into a board’s “big picture” responsibility. Our board can explore with other co-op boards to see if together we can secure for our members a steady supply of affordable, sustainably produced local food.

The experience I’ve gained in various nonproﬁt marketing and fundraising/development positions during my current career have given me valuable insight into the ﬁnancial issues businesses face, particularly in raising capital for expansion. Further, my two early jobs during and after college in member co-ops, including

being the assistant produce manager at a natural foods co-op, gave me valuable practical insight into co-ops. I also have experience as a research fellow in the College of Food, Agriculture, and Natural Resource Sciences at the University of Minnesota. That experience gave me important understanding of the complex and layered issues surrounding how we produce our food.

Susan Taple

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” —Ann Wigmore Access to healthy, clean food, is one of the most important factors to living well. I am so grateful to Mississippi Market for all they do for their members and staff. I want to be a part of continuing this essential work providing a much-needed asset in our community and a great place to work.

A challenge any co-op could face would be to lose sight of their mission. To fail to plan for the future, to fail to learn from other co-ops. To stop meeting the needs of the membership because the co-op no longer knows what those needs are. This can be prevented through strategic planning, on-going conversations, and creating an environment of open forum discussions. The board, staff, and membership all need to be kept informed of strengths, weaknesses, challenges, and opportunities facing the co-op.

Substantial growth. The co-op has successfully closed one location and opened a second. These changes were only made through very care-

fully planning. This combination of patience, fact-ﬁnding, and risk-taking needs to continue in order to serve the community. Additionally the co-op should continue to be a great place to work and shop.

Achieve Operational Excellence: The board’s role in regard to achieving operational excellence should include both staff and board understanding their respective roles in operations versus governance. It is the board’s role to provide direction based on what they believe is in the best interest of the membership. The board is available to staff to remove roadblocks when possible, hear options, and weigh-in on ﬁnal decisions. However, at the same time, staff need to be given the opportunity to learn, experiment, explore, and provide ground level observations. Staff should have the opportunity for professional development and the ability to network with other co-ops so best practices can be shared amongst staff. Open lines of communication between staff (General Manager or their designee) and the board are essential.

In my professional career, I reported to a nonprofit board of directors for 13 years. As a board member, I have served on a variety of boards including an animal shelter, child advocacy group, county government, and a private social club. I have worked on multiple task forces and led numerous committees. I have managed multiple budgets, prepared ﬁnancial reports, hired, supervised, and evaluated staff. I am experienced at representing organizations to the greater community and have been involved with member-controlled organizations.

Our trip to Featherstone Farm By Matt Olson, Selby produce manager Photos by Elizabeth Hays, Selby produce staff member

Matt

Kale fields at Featherstone Farm

ecently, Featherstone Farm, which is located in Rushford Village, Minnesota, offered a wonderful opportunity for people to tour their farm. They opened it up to all of the stores in the Twin Cities that carry their products. The Mississippi Market was able to send eight people the ﬁrst day and ﬁve people the second day. People from The Wedge, Lakewinds, Co-op 8

Partners, and Whole Foods also jumped at the chance to see this organic farm in action. Early in the morning we met at the Fort Snelling Park and Ride and boarded a coach bus which drove us to Featherstone. After nearly two hours of driving past ﬁelds of corn and soy, the bus turned onto a smaller road and off to the side we saw acres and acres of kale. This, we soon learned, was only one small part of Featherstone’s operation. Throughout the day we saw multiple ﬁelds of kale, broccoli, cabbage, tomatoes, melons, and many other crops too numerous to mention. Jack Hedin, one of the owners and operators of the farm, led the tour. During our visit, we learned about soil (they have some of the richest soil in the world), organic practices, development concerns, and the challenges of weather, disease, and cross-contamination. We saw the farm from a large trailer that was pulled by a tractor, we met the hard workers who hand pick the cherry tomatoes, and we were fed an amazing lunch. The lunch consisted of locally raised pork, green beans from the farm, watermelon from the farm, gazpacho made with just picked tomatoes, fresh made guacamole, tortillas, rice, and pico de gallo. Everyone agreed it was one of the best lunches ever. After lunch we boarded the bus back to the Twin Cities. We left the oasis of the organic vegetable farm behind, but took with us a renewed passion and knowledge for all of the hard work and energy that goes into growing these amazing fruits and vegetables. All of the employees who went on the tour came back to the Mississippi Market with a greater knowledge of where the products we sell come from as well as a renewed passion to share this with our customers. It was a wonderful experience and provided a direct link to why it is so important to continue to support all of the local farms we buy products from.

Just Label It: co-ops support consumers’ right to know

ood labels alert us to potential allergens, help us do the math on our sodium intake, and even reassure us that our morning glass of O.J. is “not from concentrate.” Now, surveys show that over 90 percent of Americans want mandatory labeling on foods containing genetically modiﬁed organisms (GMOs). GE labeling is mandatory in much of the world already. In fact, 64 nations— from Brazil to New Zealand, plus the entire European Union—already require labeling to inform their citizens about the presence of GMOs.

Our stance on GMOs Beginning in June 2013, Mississippi Market no longer accepts any new products with ingredients that are likely to be genetically modified. Ingredients such as corn, soy, canola, sugar beet, cottonseed, papaya and summer squash must be certified organic, non-GMO Project verified, or able to provide other verification of non-GMO sourcing. Our complete product policy can be found online at www.msmarket.coop/products/ policy

GMOs are plants or animals created through the process of genetic engineering. This technology inserts DNA from one species into a different species. The resulting GMOs are combinations of plant, animal, bacterial and viral genes that cannot occur in nature or be created by traditional breeding. Over the past two decades, GMOs have been entering U.S. grocery stores at a dizzying rate. While certiﬁed organic foods are prohibited from containing GMOs, the Congressional Research Service estimates that 60 to 70 percent of processed conventional foods contain GMO ingredients, none of which have been tested for safety by the FDA. We believe people have a right to know what’s in the food they’re eating and feeding their families. That’s why our co-op has joined other food co-ops across the country in support of the Just Label

It (JLI) campaign, a national coalition of more than 650 organizations dedicated to bringing about mandatory labeling of genetically engineered foods in the U.S. This October, National Cooperative Grocers Association, a business services cooperative owned by food co-ops including ours, is partnering with manufacturers to contribute $75,000 to JLI. Together, we’re supporting JLI’s research to show that mandatory labeling will not increase food costs; efforts to educate lawmakers and the media about GMO labeling; and outreach to make more people aware of an important labeling petition to the FDA. While labeling opponents spend millions to defeat labeling initiatives, momentum for mandatory labeling is building. Over one million people have signed JLI’s petition to the FDA already— more than any other food petition in FDA history. And, although it didn’t pass, California’s Proposition 37 to label GMOs brought the issue to the national forefront. Currently, GMO labeling legislation is pending in more than half of U.S. states! In Minnesota, two bills, H.F. 850 and S.F. 821, have been introduced in the state legislature to label genetically modiﬁed foods and seeds. The legislation would require the phrase “produced with genetic engineering” on genetically modified food and make Minnesota a leader in open, transparent and honest labeling of foods in the United States. Mississippi Market supports the work of Right to Know Minnesota, a coalition working to pass this legislation and has made a commitment to no longer accept any new products with ingredients that are likely to be genetically modiﬁed. Through our collaboration with Just Label It, food co-ops are an integral part of the GMO labeling movement. To learn more about GMOs and make your voice heard visit these resources: • www.righttoknowmn.org • www.justlabelit.org • www.nongmoproject.org • www.strongertogether.coop/freshfrom-the-source/what-is-a-gmo/ 9

Thanksgiving Turkeys locally raised & free-range

Photos on these two pages courtesy of www.stronger together.coop

We will take pre-orders for Thanksgiving turkeys from October 9-November 9.

s in years past, we will have two varieties of free-range, all-natural, locally raised turkey. Kadejan provides our fresh turkeys and Schultz is the source of organic birds that are only available frozen. Both varieties will be sold “ﬁrst-come, ﬁrst-serve” in a wide selection of sizes in both of our stores. Look for signs posted daily as to estimated delivery times and size options. We will also be taking pre-orders for both varieties of turkeys. If you are

interested in this option, please ﬁll out an order form at our customer service desks or in our meat departments. We will take pre-orders for Thanksgiving turkeys from October 9-November 9. This is the way to get the size you want on the day you want. If you’re looking for something beyond turkey for your Thanksgiving spread, we’ll also have hams, roasts, vegetarian and vegan options, and more.

We’ve got your sides covered!

Reading Thanksgiving recipes until you’re ready to weep? Digging through dozens of recipes? We’re keeping it simple! Here’s what we think every memorable Thanksgiving meal needs:

Biggest Time Saver

We make thirteen different side dishes to help round out your meal. Plus, we make poultry gravy and mushroom gravy (vegan). Need a whole meal? Whether traditional or vegan, we can do that, too! Stop by our deli counter and talk with our kitchen staff to find out how we can help you simplify your Thanksgiving.

Pie! We make it from scratch, so that you don’t have to, with only the quality ingredients that you expect. Choose from apple, pumpkin and pecan. We make vegan and gluten free pies, too.

Best Value Winter squash—it’s inexpensive, it’s versatile and it feeds a whole crowd! Find recipes for basic roasted squash, squash cream soup, squash noodle kugel at www.msmarket.com/connect/blog

Show Stopper Every great meal needs a show-stopper. Impress your guests with what Kevin, Selby’s cheese buyer calls, “the best cheese that we carry all year”—Rush Creek Reserve from Uplands Farm in Southern Wisconsin. A softer cheese, it is only made between September and November. It’s meant to be served slightly warmed with its thin top rind removed so a spoon or bit of bread can be dipped into the cheese.

Traditional Flavor, new twist Why should Thanksgiving stuffing be a lackluster affair? Bring the season’s best to the table in a stuffing made with Mississippi Market Made cranberry wild rice turkey sausage. With the aroma of the cooking apples, sage, cranberries and corn bread, your home will be full of cozy fall comfort. Find the recipe at www.msmarket.coop

Traditional Stuffing Cranberry Relish Roasted Root Vegetables Green Beans Amandine Mac n Cheese Roasted Brussel Sprouts w/ Pecans Spicy Butternut Squash Wild and Crazy Rice Stuffed Acorn Squash Cheeseballs Wild Mushroom and Spinach Turnovers Spinach and Gruyere Stuffed Mushrooms

Kitchen Helpers We’ve been thinking a lot about holiday cooking lately and asked our staff to share their favorite kitchen gadgets. Here’s the top 5: 1. Immersion blender 2. Food processor 3. Cast iron pans 4. French press 5. Micro plane box grater 11

C A R N I V A L

O F

C L A S S E S

October – November 2013 REGISTERING FOR CLASSES Registration is required for all classes. You may register online or at our customer service desks. Class fee(s) are due at time of registration. Visit www.msmarket.coop for full class descriptions and online registration. Call 651-690-0507 to register by phone. Rice Cooker Meals (DT) The Rice Cooker is my go-to for weeknight meals! In this class we’ll explore the many delicious combinations that can be made in your rice cooker. We’ll cook five grains, five sauces, and five vegetable & protein combos for mix and match one pot meals. Price includes full meal for all participants. Tuesday, October 8 - West 7th store 6:00-8:30 pm $44/$39 members Susan Patterson

Natural Support for Women’s Health: Fertility (L) In this lecture, we’ll discuss how to use food and other natural strategies to promote fertility and a healthy pregnancy. Thursday, October 10 - West 7th store 6:00-7:30 pm $10/$5 members Dr. Crystalin Montgomery L.Ac., N.D.

Kids Class: Taste and Bake Apples! (H) What better way to celebrate apple season than by sampling apples and baking apple pie turnovers? Come learn about the different apple varieties, taste them all, and then bake your very own apple pie turnover! This class is intended for kids ages 5-12. Saturday, October 12 - West 7th store 10:00-11:30 am $25/$22 members Kenzie Tenter-Fox

Preparing Your Garden for Winter (L) Feeling a little overwhelmed by autumn tasks? Not quite sure what is essential? This class will help you prioritize and organize so your garden is ready to perform next spring. Saturday, October 12 - West 7th store 1:00-3:00pm $20/$18 members Nilgun Tuna, Ramsey County Master Gardener

Intro to Ayurveda: How to Make Paneer (DT) Ayurveda is a sister science of yoga and it means “the science of life”. By following Ayurveda principals you can lead a balanced and healthy life. In this class we will make paneer, also known as Indian cottage cheese. We’ll use the paneer to make palak paneer, a delicious dish of paneer and spinach with brown rice. Wednesday, October 16 - West 7th store 6:00-8:00 pm $30/$25 members Nora Beckjord

Vitamin D Explained (L) There is a lot of hype around vitamin D right now. Come learn about why this vitamin is so important, what are the best sources are, if supplementation is necessary, how to get tested, and more! Thursday, October 17 - West 7th store 6:00-7:00 pm $15/$10 members Sara Jean Barrett, N.D.

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. Tuesday, October 22 - West 7th store 5:00-7:00 pm $33/$30 members Nutrition Educator from Nutritional Weight & Wellness

Super Foods: Tomato and Pumpkin (DT) Whether you believe super foods have life-saving powers or not, it’s hard to argue against their nutritional value. This class will take an in-depth look at two super foods: tomato and pumpkin. We will cover the research for each food and a variety of preparations to highlight them. Recipes will include classic and innovative dishes. Extensive handouts will be provided. Saturday, October 26 - West 7th store 10:00 am-12:00 pm $26/$23 members Matt Deutsch

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

Marvelous Meatballs (DT) Meatballs are quick and easy to make, great for dinner or parties and can be frozen to use another day. We’ll make up a beef mini meatball and grilled cheese sandwich with marinara dipping sauce, turkey pancetta meatballs with orzo pasta and Greek lamb meatballs with couscous. Sunday, October 27 - West 7th store 1:00-3:00 pm $25/$20 members Mary Jo Rasmussen & Kelly Smeltzer

Paleo Lifestyle & Cooking 101 (DT) It’s the diet of the cavemen adapted for the modern age. This approach to eating and living encourages the elimination of gluten, dairy, processed foods and sugars and instead to explore fresh meats, seafood, vegetables, fruit, nuts & seeds. Learn the basics behind this lifestyle, sample delicious, healthy foods, and ﬁnally be inspired to have a joyful experience with exercise, diet and ﬁtness. Tuesday, October 29 - West 7th store 6:00-8:00 pm $25/$20 members Nicholas Knutzen

Super Foods: Turkey & Spinach (DT) Whether you believe super foods have life-saving powers or not, it’s hard to argue against their nutritional value. This class will take an in-depth look at two super foods: turkey and spinach. We will cover the research for each food and a variety of preparations to highlight them. Recipes will include classic and innovative dishes. Extensive handouts will be provided. Saturday, November 2 - West 7th store 10:00 am-12:00 pm $26/$23 members Matt Deutsch

Nature’s Flu Shot (L) Ready for another cold and flu season? Join Dr. Montgomery for a discussion of how to use food and other natural therapies to prevent and ease symptoms that come with the cold and flu. Wednesday, November 6 - West 7th store 6:00-7:30 pm $20/$15 members Dr. Crystalin Montgomery L.Ac., N.D.

N E W

F E A T U R E

Cooking 101: 6-Week Class Series (H) Cooking 101 is a 6-week, hands-on series of classes to help cooks acquire basic cooking techniques and kitchen wisdom. If you’re glued to written recipes, have lost the joy in cooking, or are a beginning cook, Cooking 101 will give you the confidence to improvise in the kitchen and cook anything! Each student will receive hands-on practice and guidance with each session’s technique. Extensive handouts provided. Most techniques are applicable to vegetarian/vegan diets, but dishes prepared in class will use meat. Children ages 8+ are welcome as participants. Prices include food for meals you’ll prepare in class. Please note there is no class on Sunday, 10/27. Opportunity to make-up missed classes is available. Please visit our website for full class descriptions and details. Sunday, Oct. 6 - Cooking 101: Soup Making & Knife Use Sunday, Oct. 13 - Cooking 101: Pan-Frying Simple Meals Sunday, Oct. 20 - Cooking 101: Simple Stir Frying Sunday, Nov. 3 - Cooking 101: Braising & Cast Iron Use Sunday, Nov. 10 - Cooking 101: Roasting & Thermometers Sunday, Nov. 17 - Cooking 101: Pizza & Class Celebration!

All classes take place from 1:00-4:30 pm Six Class Series: $240/$222 members Jan Grover

How to Eat for Heart Health (L)

Taste the Difference! Olive Oil (DT)

Comforting Soups for Winter (DT)

Let’s debunk the cholesterol myths and talk about how to really eat for heart health. In this class we will discuss how dietary cholesterol got such a bad reputation and what the real culprits are when it comes to heart disease. You will learn how to eat for heart heath and speciﬁc foods/nutrients that can improve your cholesterol panel. Thursday, November 7 - West 7th store 6:00-7:00 pm $10/$5 members Sara Jean Barrett, N.D.

Side-by-side comparisons are illuminating, and taste-testing is an enjoyable way to pinpoint your favorites. We’ll provide blind samples of big-box and Mississippi Market olive oils and tasting ballots; you’ll decide which samples you like the most. We’ll tally the results, reveal the foods’ identities, and provide notes on how the foods are prepared for Mississippi Market and big-box grocers. Saturday, November 9 - West 7th store 3:00-4:00 pm $7/$5 members Jan Grover

Fall soups, great for a chilly fall night or a hearty lunch and easy to freeze, too. We will talk about making your own stock and what that brings to your homemade soups. Then we’ll make a spicy sweet potato corn chowder, vegan curried squash and a Minnesota wild rice soup. Tuesday, November 19 - West 7th store 6:00-8:00 pm $20/$17 members Mary Jo Rasmussen & Kelly Smeltzer

Intro to Ayurveda: Perfume for Your Constitution (H) Ayurveda is a sister science of yoga and it means “the science of life”. In this class we will make natural, healing perfume using essential oils. You will learn how easy it is to make perfume for yourself and for gifting. You’ll leave with a spray bottle of perfume especially formulated for your constitution. Saturday, November 9 - West 7th store 10:00 am-12:00 pm $35/$30 members Nora Beckjord

Easy Vegan & Gluten-free Holiday Dishes (DT) Include vegan, macrobiotic, and glutenfree fare in your holiday events! In this class Gabriele Kushi will prepare an environmentally-sustainable way to add plant based versions of the Turkey to your festive menus, plus other delicious dishes. This fun holiday class is a must for the environmentally-aware and food-conscious person. Tuesday, November 12 - West 7th store 6:00-8:00 pm $30/$25 members Gabriele Kushi, MEA, CHC, AADP

Kids Class: Thanksgiving Biscuits! (H) Everyone can take part in creating a Thanksgiving feast, and now kids can be in charge of making the biscuits! In this class we will learn how to make different types of biscuits, with plenty for tasting, and then make our own dry mix to take home. This class is intended for kids ages 5-12. Saturday, November 21 - West 7th store 6:00-7:00 pm $21/$18 members Kenzie Tenter-Fox

News and Announcements Thanksgiving hours: 7:30 am - 2:30 pm Attention early birds: both of our stores now open at 7:30 am!

Now delivering to St. Paul and Minneapolis! Mississippi Market at your door, our online grocery delivery service, is now crossing the river to Minneapolis. To browse through thousands of products and place your order, visit deliver.msmarket.coop. Available Monday-Saturday.

We’ve been putting a lot of work in behind the scenes to make our stores be the best that they can be. Here are some of the highlights from our recent and on-going improvements. The Selby store

The West 7th store

• A staff shower room is now available at the Selby store, so that staff who bike or walk can freshen up before work. • Several new workstations have been added, so that our product buyers and other staff can work side by side with managers, creating more connectivity between retail and administrative staff. • More meeting rooms and storage spaces have been added.

• The addition will triple the size of the break room space, creating a relaxing and pleasant space for staff during their break times. • A new office for administrative staff with computer access, allowing accounting, human resources and other administrative team members to better support the West 7th store team. • Two additional meeting rooms will be added.

October is Fair Trade Month Our fair trade items have a special place in our hearts—we know that when we buy them we are helping someone live a better life. Take part in this global exchange this month by choosing fair trade products. Don’t miss out on the deli’s Mocha Nana Smoothie—back by popular demand. Made with Peace Coffee cold press, bananas and chocolate (all fair trade!) and blended with the milk of your choice.

Owner Coupon

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

Owner number: Actual discount given:

D I O V

For current member-owners only. You must present this coupon to receive a discount. Valid through November 30, 2013. Not applicable to special orders or gift card purchases.

Owner number: Actual discount given:

D I O V

For current member-owners only. You must present this coupon to receive a discount. Valid through November 30, 2013. Not applicable to special orders or gift card purchases.

Wellness Wednesdays Receive an additional 10% off all supplements on the 2nd Wednesday of every month. Upcoming dates: October 9 November 13

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

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

Anadama Bread A traditional New England bread blended with stone ground corn and tangy buttermilk, slightly sweetened with molasses. Simply delicious toasted with butter and jam!

Fridays and Saturdays in October and November.

534 Selby Ave. Mon – Fri Saturday

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

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

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

Board of Directors 651.310.9475 board@msmarket.coop Nabeel Ahmed Julia Burgess Sara Kujawski Aleksey Kulichenko Jon Olson Susan Peak Paquita Poindexter Mia Taney Barb Tretheway 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?

â€˘ October 22, 6:30 pm, Selby Community Room â€˘ November 19, 6:30 pm, Selby Community Room.

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

8th ANNUAL

hosts the...

ADY D R 3R U T . 2 PM N A S OV -5 IO N AM NAT 10 DO $1

COME STOP BY OUR 7 0+ GREEN GI FT VENDORS! Music, demos, eco fashion show, kids activities AND more!

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