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Mississippi Market Member-Owner Newsletter October-November 2016 Vol. 41 No. 5

BOARD OF DIRECTORS ELECTION Information and Candidate Bios start on page 4

NOTICE OF Mississippi Market Natural Foods Co-op’s ANNUAL MEETING Thursday, October 27 | Starting at 6:00 p.m. Minnesota History Center Complete information on page 4

RESERVE YOUR TICKET NOW!

INSIDE THIS ISSUE: Meet candidates for the board of directors election • October is National Cooperative Month • Thanksgiving turkeys and local recipes

General Manager’s Report

Collectively growing equity for long-term community investment Gail Graham, general manager Fiscal Year 2016, which ended on June 30, proved to be very challenging for our co-op. Building a new store is a tremendous amount of work, and many staff hours went into getting our East 7th store up and running. While we are very pleased with the store, we have work to do to build sales. Furthermore, as projected, we ended the fiscal year with a loss. As a result, we will not be distributing a patronage dividend this year. While we did not have a profitable past year, we did have other incredibly important successes: •

Our sales grew to $31,600,705, a 10.13 percent increase over the prior year.

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2,372 new members joined the co-op, and 79 percent of our business was done with member-owners.

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We purchased $8,584,013 from 142 local producers and Minnesota-owned companies—wonderful businesses like Larry Schultz Organic Farm, Great Harvest Bakery, and Hoch Orchards.

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We raised $115,343 in donations for our Positive Change program, benefiting 12 different area nonprofits, including Dream of Wild Health, Permaculture Research Institute Cold Climate, Growing West Side, and Frogtown Farm, among others.

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We added 48 jobs and, at the end of the fiscal year, had 255 employees. Our staff is the foundation of our success. We are committed to offering a competitive wage-and-benefit package and pay St. Paul’s living wage to eligible employees. At the end of June, 70.5 percent of staff were full-time. One hundred percent of those eligible, 63 percent of total staff, were at or above St. Paul’s living wage of $12.85/hour.

In 12 of the past 13 years, our co-op has distributed patronage dividends, returning $1,062,401 to our members in cash, and allocating $3,905,623 of Class B stock to their

accounts. Even though most members’ refunds are quite modest, we know it is disappointing to have a year with no distribution. However, it is important to keep in mind that we have kept building equity in our cooperative. At the end of fiscal year 2016, members have $7,502,381 of equity invested in the co-op in the form of Class B stock. This is our members’ ownership of the co-op that has accumulated over our 37 years in business. This Class B stock doesn’t enrich any member personally—it doesn’t increase in value; it can’t be redeemed, sold or traded; and it doesn’t increase voting power in the cooperative. Rather, it is a member’s long-term investment in the co-op and our joint legacy to future generations. Essentially, our cooperative ownership structure results in a unique “community investment” program, by which thousands of people join together to own a business that meets their needs and recirculates dollars in the local economy.

Our cooperative ownership structure results in a unique ‘community investment’ program, by which thousands of people join together to own a business that meets their needs and recirculates dollars in the local economy. We know we’re facing another challenging year ahead. Our co-op has seen dramatic changes and intense new marketplace competition. Frankly, we don’t expect to achieve the level of sales growth that we’ve seen in the past, but we do expect to continue thriving and building on our success—bringing you delicious, fresh, local, and organic foods that contribute to the vitality and strength of our local community.

Board of Directors’ Report

Democracy in action Debbie Brown, board member

Did you know that Mississippi Market has more than 16,000 active members? This is a proud testament to community members who banded together 37 years ago to create a different type of grocery business. It was a good idea then and remains a good idea now, even in an environment of ever-increasing competition and availability of organic and natural foods. With strength in our membership, Mississippi Market is positioned to adapt, evolve, and succeed in the marketplace. As members, we share ownership in Mississippi Market. By shopping at the co-op, you vote with your grocery dollars and help demonstrate the demand for healthful foods and products that you trust. You also make a statement about your values. Mississippi Market exists to create positive change in the community by influencing the production, distribution, and enjoyment of food. What sets our co-op apart from conventional grocers is that we are a cooperatively owned natural-food store that supports people in accessing and understanding local, equitable, and sustainably sourced foods. ELECTIONS Lest we forget, it’s election season. Member-owners like you are able to vote for new Mississippi Market board members. Cooperatives are voluntary and democratic associations of people that operate for the benefit of members and employees. Our bylaws charge the board of directors with governing the business and affairs of the co-op. Exercise your democratic member right by voting for fellow co-op memberowners who have demonstrated their willingness to serve a three-year board term. Voting happens between Sept. 23 and Oct. 27, the day of our Annual Meeting. Please vote so that your member-owner voice is heard. There are three ways that you can vote: 1. Online, www.directvote.net/MMNFC 2. Via paper ballot, available in each store 3. In person at our Annual Meeting between 6:00–6:30 pm ANNUAL MEETING The Annual Meeting is a fun, educational event filled with opportunities for meeting with community members and local organizations while enjoying delicious food and drink. We’ll be celebrating the one year anniversary of our East 7th Street store and discussing business results for Mississippi Market. Stop by the board of directors’ table and voice your ideas for our market’s bright future. I hope to see you there!

NOTICE OF MISSISSIPPI MARKET NATURAL FOODS CO-OP’S ANNUAL MEETING Thursday, October 27 Minnesota History Center 345 W. Kellogg Blvd. | Saint Paul 6:00–6:30 p.m. Arrival and check in (last chance to vote!) 6:30–7:45 p.m. Annual meeting program featuring guest speaker Yolanda Cotterall of Latino Economic Development Center on the topic of immigrant co-op farmers: “Not Just Workers, Owners” 7:45–9:00 p.m. Beverages and hors d’oeuvres featuring flatbreads, savory cakes, miniature desserts and more Tickets are required to attend this event. Visit msmarket.coop or the customer service desk to reserve your ticket.* Help sustain and grow Mississippi Market’s vibrancy and community by voting in our upcoming board election. Your vote is your voice! By exercising your democratic member-owner voting right, you help to guide the overall future direction and performance of the co-op. *To help us plan, tickets must be reserved in advance. A $5 reservation fee per person is required, and includes hors d’oeuvres and one drink ticket for beer, wine, or a non-alcoholic drink. This will be reimbursed to you via a $5 Mississippi Market gift certificate receivable at the event. Please note, parking at the Minnesota History Center is a $6 fee. Cancellations must be received at least 48 hours before the event for a refund. 4

E X E R C I S E YO U R D E M O C R AT I C MEMBER-OWNER RIGHTS Cooperatives are organizations collectively controlled by their members. By exercising your right to vote in our upcoming board of directors election, you take part in the democratic process. The new board members you elect will help set the direction of the co-op and establish policies that guide management in their work. The current board has reviewed the qualifications of all applicants and slated five candidates for this year’s election. Show your support for a values-based, community-owned food store that assists in growing and sustaining a thriving local food system and economy - cast your vote today!

Use one of these methods for casting your vote: Online by 8 a.m. on Oct. 27; www.directvote.net/MMNFC In-store at any of our co-op locations’ seating areas by 8 a.m. on Oct. 27; or At the Annual Meeting on Oct. 27— final ballots accepted 6:00–6:30 p.m. If you have any technical difficulty with online voting, please call 952-974-2339 for assistance.

Mississippi Market’s Strategic Drivers: Delivering exceptional customer service experiences Supporting and developing an engaged work force Achieving operational excellence Being the most trusted advisor Fostering growth in the local food economy

Board of Directors Election 2016

THE CANDIDATES Q U E S T I O N S F O R T H E C A N D I D AT E S In submitting their application for the co-op’s board of directors, the candidates were asked to address specific questions: 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 these challenges? 3. What is your vision for Mississippi Market’s future growth? 4. Choosing one of our strategic drivers, describe how our board could help drive that priority. 5. What professional or volunteer experience, including having served on a board or governing committee, uniquely qualifies you to serve on the board? Due to space limitations, candidate responses have been edited down. To read their answers in full, visit msmarket.coop. Full candidate responses are also available for review in store or on the online voting system at www.directvote.net/MMNFC.

Roy Berger

1. I was the financial manager for Mississippi Market for the last 16 years. I retired in February of this year. I’m running for the board because I believe the market is an important and valuable asset to the three neighborhoods in which its stores reside—one of them being my neighborhood—and I want to do all that I can to ensure the market’s continued success. 2. I think the market’s current challenge—competition— is twofold. First, conventional grocers have discovered the market for “natural” and have begun competing directly with the natural-foods co-ops throughout the Twin Cities. Second, these same grocers are competing with the market for experienced staff. Our co-op needs to offer our member-owners and other shoppers the best experience and the best product selection possible. Finally, we need to be sure we take care of our staff with competitive pay and benefits, opportunities for advancement, and continuing education experiences. 3. The market just completed building and opening its third store located on East 7th Street. It’s a great store of which we can, and should, be proud. My vision for future growth does not necessarily include new stores in the immediate future. It does, however, include growing our member-owner base and participating in and supporting community activities. I would also envision updates/remodels at the West 7th and

Selby stores, staff enrichment and education, and an expanded selection of new local products and vendors. 4. We must support and develop an engaged work force. There’s a saying—“employees are a company’s greatest asset” (A.M. Mulcahy). I think the board can drive this priority by supporting every initiative taken by the general manager to maintain a competitive wage-and-benefits package. We should encourage promotion from within and support educational opportunities that enhance each employee’s skill set. 5. I retired in February of this year. For the last 16 years, I was Mississippi Market’s financial manager. I have served as a director and treasurer of Shared Capital Cooperative (formerly the Northcountry Cooperative Development Fund), and represented the market in the Selby Avenue Business Association (SABA). Before joining the market’s staff in May of 2000, I worked in public and private accounting in St. Paul. I have a BS degree in accounting from Winona State University and passed the CPA exam in 1983, though I am no longer a certificate holder. 5

THE CANDIDATES

Heather Haynes

1. I have a passion for urban and organic farming/ gardening, sustainable food/energy/environmental systems, local economies, healthy/local/seasonal/ slow eating, and food/social/environmental/racial justice. I feel that Mississippi Market is working in multiple ways to integrate these concepts into consumer and member consciousness, and I’d like to help further that as a board member. 2. I actually think that wage inequality and declining incomes are going to increasingly impact how people spend their money— balancing the co-op’s need to meet the bottom line while keeping healthful food affordable and accessible will continue to be a challenge. Developing partnerships with like-minded organizations, educating co-op shoppers, working with local vendors as much as possible, and on the larger collaborative scale, negotiating bulk prices for more widely distributed products may be ways to address this issue. 3. Shorter term, I would love to see Mississippi Market continue to build community connections at all three of our stores, and help foster a sustainable and healthy food system ethic among members of both the co-op and the broader community. In

Stephen Streng (incumbent)

1. I have had the pleasure and privilege to serve on the board for the last three years. I am eager to continue the vital work of ensuring a vibrant future for the co-op and making sure our members continue to have the opportunity to purchase healthful, sustainably and socially responsibly produced foods, while also supporting the community. 2. Mississippi Market and food co-ops nationwide have to negotiate a period of sometimes painful change because we succeeded so well in educating consumers about healthful, organic foods that they can now be found at mainstream food stores everywhere. A key to ensuring the co-op’s future is continuing to educate the public about the communal economic and democratic benefits of supporting cooperative businesses. 3. The historic market for the co-op—organic and “natural” foods—has now become mainstream. To grow, the co-op must develop new and different niches. Mainstream food retailers may be able to outcompete us on cost, but they will never be able to 6

addition, I would love for the co-op to continue to explore partnerships to build supply systems that encourage local economic growth and creativity. Long term, I would love to see Mississippi Market be a key player in a sustainable, locally based economic system that fosters justice and equity at all levels. 4. I think that if the board helps to “support and develop an engaged work force” that also moves forward the “deliver exceptional customer service experiences” strategic priority. Working at the co-op can be more than just a job that pays the bills, and facilitating a deeper employee commitment through educational opportunities, transparency, autonomy combined with accountability, and a sense of fun is one way I’d approach driving that priority. 5. I have been on a number of boards and in board officer positions over the years. Additionally, I have 20 years of experience with strategic planning, budgeting and financial planning, revenue management, marketing and communications, and program implementation. I also have experiences with urban gardening, native habitat, and nutritionally based healing that I think would add value to this position.

outcompete us on values—our cooperative principles of democracy, justice, and economic fairness. That is one area where we must look for new opportunities. 4. With the debate over the minimum wage intensifying nationally, I am extremely proud that the co-op is ahead of this issue with its commitment to pay co-op employees a living wage. Supporting management to pursue this policy is one example of how the board helps achieve our strategic priority to “support and develop an engaged work force.” 5. I have served on the Mississippi Market board for the last three years and currently serve as its treasurer, chairing the finance committee, and also serve on the executive committee. Before joining the co-op’s board, I had extensive experience working with nonprofit boards while employed in nonprofit development. Further, my past and current work at the Center for Rural Design and the Food Protection and Defense Institute has provided me with a wide background in food and agricultural issues.

THE CANDIDATES

Jon Olson

1. As a former board member, I take pride in the work accomplished during my six years of service— particularly opening our third store. My passion for local, organic food and my willingness to work for the success of the co-op and the betterment of the community are strong. I have lived in St. Paul for 17 years, and I believe Mississippi Market is an asset to the city and the region. 2. Competition in the food industry is stronger than ever. Continuing to operate by our cooperative principles in the face of this reality is our #1 challenge. We can overcome this challenge by running an efficient operation and listening to our member-owners and customers to ensure we’re meeting their needs. Communicating the value of our cooperative to our community is imperative. Additionally, whether due to competition or expansion, change is never easy. A well-run board working in concert with management is the best tool to manage change and build on the success of our co-op. 3. Continued success and growth is my vision. Financial success allows us to grow; growth means more than increased sales and net profit. We can grow by attracting more customers; by supporting local food production and distribution; by being the premier provider of safe, organic

Alan Wenker

1. I love Mississippi Market and feel my professional experience may be of value to the co-op. Shopping at the co-op for me began as a means of finding a better selection of organic food. Over time, I realized that the co-op is simply a wonderful store in which to shop, it embodies much of what I value in one place—local ownership, local products, fair employee wages, sustainability, energy efficiency, and more. 2. Competition will continue to grow, especially in the organic food sector, from Whole Foods, Aldi, Target, Walmart, Costco, and others. One of the co-op’s strengths is its network of local food sources, which I assume is deeper than that of its competitors. I also believe consumers have more trust in the quality and sourcing of products from the co-op than from their competitors. The co-op can use that level of trust to its advantage over its competitors. 3. I think slow and steady growth is the best route— solidify each store in their respective neighborhood, stay financially solid, then look to add more stores in underserved neighborhoods in the long run.

and sustainable food; by extending exceptional service; and by a being a great employer. 4. It’s hard to choose, but I believe “support and develop an engaged workforce” is one priority that can help drive and sustain the others. The board can drive this priority by working with management to develop a vision and plan to ensure an engaged workforce. My ideas include an employee-development plan and a succession plan for all levels of the organization, building employee engagement and training projects around achieving our other four strategic priorities, and making sure we have agreement on the meaning of the terms “support” and “engaged.” 5. I served on the Mississippi Market board for six years (2009–2015) and as board chair for over two years. As a professional, I’ve served on the board of the Minnesota Council for Continuing Education and Customized Training (MnCCECT)—the professional organization for continuing education personnel from the 34 campuses of the Minnesota State Colleges and Universities.

4. I strongly believe fostering growth in the local food economy is essential for long-term success. Several years ago, I toured Growing Power in Milwaukee, Wis., and my eyes were opened to what can be achieved for a local food supply using a small footprint in a northern climate. The board can possibly find ways to support similar ventures here, even if on a much smaller scale. The carbon footprint of what Growing Power produces must be a fraction of more conventional sources of food. 5. I have served on the following boards: White Bear Unitarian Universalist Church, pledge committee; St. Mary of the Lake School (now Frassati Catholic Academy), parent advisory committee; St. Lawrence Catholic Church, finance committee. I have also volunteered with the following organizations: Coco’s Heart Dog Rescue, Girl Scouts, Boy Scouts, and the Minnesota Canoe Association. 7

Focus on Cooperatives Cooperatives build and grow community: Celebrating National Co-op Month by Matt Frank, Communications Specialist

As a cooperatively owned and operated business, Mississippi Market is controlled by over 16,000 people for the collective benefit of our members, staff, and the farmers and producers with whom we work. We operate not solely for economic reasons, but are also inclusive of social and environmental values. Mississippi Marketâ€™s mission is to create positive change in our community by influencing the production, distribution, and enjoyment of food. We contribute to a thriving local food economy and support environmentally, socially, and economically sustainable agriculture practices through the direct connection to our suppliers. When you choose to purchase products from co-op farmers and producers, that communal impact grows exponentially! how business is conducted by providing an opportunity to get the products and services you need while simultaneously strengthening our community. Together, with your assistance, we are able to make a world of change!

Over 16,000 member-owners Did you know that Minnesota has the highest per capita number of grocery cooperatives in the U.S.? Minnesota was also the first state to declare an official Co-op Month proclamation in 1948. Since 1964, National Co-op Month has been celebrated annually during October. This year, we are proud to join with nearly 150 food co-ops throughout the country to celebrate the fact that many cooperative companies, suppliers, manufacturers, and farmers are growing strong, resilient communities. Co-ops offer a way to transform

Since we conduct business following a valuesbased approach, it is important that we show care for the livelihoods of our community members. As such, cooperatives generate local jobs and ensure profits are kept within the local economy. At Mississippi Market, we work to create good jobs and fill them with people from the local community. As of June 2016, we employed over 250 Twin Cities residents across our three St.

banking, and childcare. Examples include credit unions, farmer cooperatives, producer cooperatives, rural electric Mississippi Market is part of a much larger national cooperative cooperatives, and housing cooperatives, to name a few. movement. There are currently Building, growing, and more than 40,000 cooperative supporting local community is businesses in the United States with Americans holding 350 million co-op memberships. Additionally, co-ops provide over 850,000 jobs and create more than $74 billion in annual wages with revenue of nearly $500 billion, which is funneled directly back into the communities where they are located. Cooperatives can be found what defines us. We give back in all sectors of the economy, through our community class including agriculture, health offerings, our Positive Change care, retail, utilities, housing, program, through financial Paul locations, offering them a great place to work with competitive wages and benefits.

donations to local organizations, and as sponsors of community events. Thanks to our co-op member-owners, in the past year we have donated over $115,000 to local community organizations through our Positive Change program. Your membership makes an impact individually and communally. Thank you for your continued

40,000+ cooperative businesses in the U.S. holding 350 million co-op memberships

membership and commitment to values-based community building. Happy Co-op Month!

Thanksgiving Turkeys

This year, we will have three varieties of free-range, all-natural, locally raised turkeys. Preorders can be placed for Kadejan and Schultz turkeys from Monday, Oct. 31 through Friday, Nov. 18.

Fresh Turkeys

K A D E J A N FA R M S GLENWOOD, MINN.

$1.99/lb.

Frozen Turkeys

F E R N D A L E FA R M CANNON FALLS, MINN.

$1.99/lb.

Organic Turkeys

S C H U LT Z O R G A N I C FA R M OWATONNA, MINN.

$3.49/lb. available frozen only

All varieties will be available in a wide selection of sizes on a first-come, first-served basis in all three of our store locations. If you are interested in a turkey preorder, please fill out an order form at one of our customer service desks or meat departments. If youâ€™re looking for something beyond turkey for your Thanksgiving spread, weâ€™ll have hams, roasts and more. Our deli also offers a catering menu with a wide selection of Thanksgiving options.

Local Recipes

These two side dish recipes feature local, in-season produce to brighten your holiday table.

Roasted Acorn Squash with Wild Rice Stuffing ingredients (serves: 6) 3 medium acorn squash (about 1 ∂lbs. each), halved lengthwise and seeds removed | 3 Tbsp. unsalted butter, melted | ∂ Tbsp. maple syrup 1/2 medium yellow onion, finely chopped | 2 medium shallots, finely chopped | 4 celery stalks, finely chopped | 1 Tbsp. minced fresh thyme leaves | 2 cups cooked wild rice | ⅔ cup pecans, toasted and finely chopped | ∑ cup dried cranberries, finely chopped | 1 tsp. salt | ∂ tsp. ground black pepper preparation 1. Heat the oven to 450°F and arrange a rack in the middle. 2. Place the squash cut-side up on a baking sheet, brush 1 Tbsp. of the melted butter over the tops and insides of the squash halves, drizzle with the maple syrup, and season with salt and pepper. Roast in the oven until just fork tender, about 25–30 minutes. 3. Meanwhile, place 1 Tbsp. of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

Harvest Maple Carrots and Apples ingredients (serves: 4) 2 Tbsp. olive oil, divided | 4 large carrots, peeled and cut into 2-inch sections | 1 medium onion, peeled and sliced into thin wedges | ∑ cup orange juice | 1 Tbsp. minced fresh dill weed | Salt and freshly ground black pepper, to taste | 3 medium tart apples, sliced into thin wedges with peel intact | 3 Tbsp. maple syrup preparation 1. Preheat the oven to 350°F. Pour oil into a small bowl and lightly brush two shallow au gratin dishes with about 1 tsp. of the olive oil each. 2. Evenly divide the carrots between the two dishes. Tuck the onion wedges in between the carrots, distributing them between the two dishes. 3. Add the orange juice to the dishes, brush with the remaining oil, sprinkle with dill, and season with salt and pepper. Place, uncovered, in the hot oven. Bake 20–30 minutes. 4. Remove the pans from the oven and add the apples, again interspersing them with the vegetables in both dishes. Drizzle with the maple syrup. Return to the oven and continue baking for an additional 20–30 minutes or until golden brown and slightly crispy at the edges. Adapted from theheritagecook.com

4. Remove pan from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper. 5. Divide the rice filling among the roasted squash halves (about ∂ cup for each) and drizzle the remaining tablespoon of butter over the tops. Continue roasting until the squash is fork tender, the edges have started to brown, and the filling is heated through, about 20–25 minutes. Recipe adapted from chowhound.com

EVENTS COOKING WITH CO-OP BASICS: FA L L S Q U A S H ( D T ) — E A S T 7 T H Saturday, Oct. 15 • 10:30 a.m.–12:00 p.m. $5 registration required

Cooking with Co-op Basics classes feature budget friendly, from-scratch cooking techniques and recipes that feed a family of four for under $10. Learn how to make a curried squash stir fry and brown rice with Kim Werst from Urban Oasis while learning a few budgeting tips from Katie Marty from Mississippi Market. This class requires a $5 registration fee but you will receive a $5 voucher for Mississippi Market at the class.

F A M I LY S T O R Y H O U R — E A S T 7 T H Saturday, Nov. 5 • 10:00–11:00 a.m.

Free (registration required)

Join us for a family-and kid-friendly storytelling hour at your co-op. After listening to stories on gardening and healthful eating, we will have a craft activity. Light snacks will be provided.

COOKING WITH CO-OP BASICS: S O U P F R O M S C R AT C H ( D T ) — WEST 7TH Tuesday, Nov. 15 • 6:00–7:30 p.m. $5 registration required

Cooking with Co-op Basics classes feature budget friendly, from-scratch cooking techniques and recipes that feed a family of four for under $10. Learn how to make your own stock and a hearty beans and greens soup with Kim Werst from Urban Oasis while learning a few budgeting tips from Katie Marty from Mississippi Market. This class requires a $5 registration fee but you will receive a $5 voucher for Mississippi Market at the class.

YO GA WITH CAITLIN G OT T S C H A LK— E A S T 7 T H Wednesday, Nov. 30 • 6:00–7:00 p.m. Free (registration required)

Join yoga instructor Caitlin Gottschalk for a free, relaxing evening of Vinyasa yoga. Vinyasa yoga is a warming style of yoga that works to calm both the mind and body through active meditation. It is accessible to all experience levels, and body types. Please bring your own yoga mat. 12

OCTOBER CLASSES CARIBBEAN COOKING (DT)—EAST 7TH Thursday, Oct. 13 • 5:00–8:00 p.m. $25/$22 members Join Sharon of West Indies Soul Food in making (& tasting!) a Caribbean squash soup, fresh baked bread, and a sweet potato pie. Taste these delicious fall foods and learn the science behind the ingredients. INSTRUCTORS: Sharon Richards-Noel and Maureen Foss COUNTERTOP FERMENTATION: SAUERKRAUT AND KIMCHI (H)—WEST 7TH Sunday, Oct. 16 • 1:00–4:00 p.m. $32/$30 members Making sauerkraut and kimchi isn’t difficult once you’ve learned a few simple rules. You’ll make your own ferments in this class, so bring one or two quart jars with lids. Children over 6 are very welcome to attend this class. Extensive handouts provided. INSTRUCTOR: Jan Grover INCOME TAXES AND RETIREMENT (L)—EAST 7TH Wednesday, Oct. 19 • 6:00–7:00 p.m. Free (registration required) Many people are not aware of how their tax situation will change in retirement. Come learn more about the tax implications of your retirement plan with some strategies to make it more efficient. INSTRUCTORS: Katie Oelker and Matt Merrick SHOP THE CO-OP ON A BUDGET (L)—EAST 7TH Thursday, Oct. 20 • 6:00–7:00 p.m. Free (registration required) Learn the secrets of shopping for natural, organic foods without breaking the bank. Learn to set a budget, get coupons and resources, and learn more about our Co-op Basics and LIME programs. INSTRUCTOR: Katie Marty, Education & Events specialist BREW YOUR OWN KOMBUCHA (DT)—EAST 7TH Saturday, Oct. 22 • 1:00–2:30 p.m. $35/$30 members This class includes instruction on how to brew your own great-tasting Kombucha at home. Take home a study guide with simple instructions, plus a starter culture, to begin your Kombucha adventure right away. INSTRUCTOR: Bryan Deane Bertsch, Deane’s Kombucha EASY PEASY PLANT-BASED CHEESE (DT)—EAST 7TH Sunday, Oct. 23 • 10:00 a.m.–12:00 p.m. $15/$12 members Learn how to make delicious plant-based cheeses! You will get to sample all of these delicious varieties: Fresh Mozzarella, Cultured Cashew Chevre, Sharp Cheddar Cheese Ball, and Easy Cheese Sauce. INSTRUCTOR: Steve Leinen SEASONAL SOUPS (DT)—WEST 7TH Tuesday, Oct. 25 • 5:00–8:00 p.m. $40/$35 members Come and learn how to use up your extra fall vegetables by making delicious soups such as Tomato Basil, Chicken Vegetable, and Squash. Registered Dietitian Nicole Carlson will also be available to share nutrition tips and advantages to cooking at home. INSTRUCTORS: Chef Greg Knothe and Nicole Carlson, RD, LD UNDER PRESSURE (H)—WEST 7TH Thursday, Oct. 27 • 6:00–8:00 p.m. $28/$25 members Do you have an Instant Pot or pressure cooker you’d like to use more often? Join us for this fun, informative class. We’ll make a quick and rich braised beef stew, savory bone broth, and a fantastic greens dish. All the dishes are gluten free, fast, and of course, delicious! INSTRUCTOR: Maggie Kilpatrick

REGISTERING FOR CLASSES Registration is required for all classes. You may register online or at our customer service desks. Class fees are due at time of registration. For full class descriptions and online registration, visit our website, msmarket.coop/events. Call 651-690-0507 to register by phone.

CLASS LOCATIONS: WEST 7TH | EAST 7 TH L = Lecture | DT = Demo and Tasting | D = Demo | H = Hands On

OCTOBER-NOVEMBER BEAT THE SUGAR BLUES (L)—WEST 7TH Saturday, Oct. 29 • 1:00–3:00 p.m. $20/$18 members Are you constantly craving sweets and want to understand why? You will leave this class with a better understanding of the causes of your sugar cravings, with practical tools for dealing with them, along with samples and recipes for healthful sweet treats! INSTRUCTOR: Katy Taylor JAPANESE COOKING: BENTO LUNCH BOX (H)—EAST 7TH Saturday, Oct. 29 • 1:00–3:00 p.m. $35/$30 members Bento is Japanese lunch box that has rice, a protein, and vegetables. We will review how to create a Bento box, demonstrate the preparation, and each participant will practice making rice balls and putting together their own Bento box. INSTRUCTOR: Kimiko Molasky MULLING WINE AND CIDER (DT)—EAST 7TH Sunday, Oct. 30 • 1:00–3:00 p.m. Free (registration required) In this workshop, participants will learn the basics about mulling both wine and cider. We will make a couple of batches together then taste and enjoy. This is an alcohol-free event. INSTRUCTOR: Megan Thrasher-Pierce THRIFTY BEAN DISHES FROM AROUND THE WORLD (H)—WEST 7TH Sunday, Oct. 30 • 1:00–4:00 p.m. $32/$30 members Beans are a staple of most food cultures. Besides their thriftiness and healthfulness, beans can make flavorful dishes. Join Jan for an afternoon of turning beans into memorable soups and stews just in time for late autumn and winter. Bring a small covered container in case we have leftovers. Extensive handouts provided. INSTRUCTOR: Jan Grover

NOVEMBER CLASSES MAKING MARMALADE (H)—WEST 7TH Saturday, Nov. 5 • 1:00-4:00 p.m. $35/$33 members In one simple lesson you’ll learn to make beautiful, homemade marmalades for giving as gifts or savoring at home. You’ll leave class with two 1/4-pint jars of marmalade. Jars and extensive handouts provided. INSTRUCTOR: Jan Grover DIY KOMBUCHA (DT)—WEST 7TH Wednesday, Nov. 9 • 6:30–8:00 p.m. $34/$30 members Fermented foods have been used for thousands of years to bring good health to those that use them. This class offers tastes of many different Kombucha variations and instruction on how to make them. Class fee includes a starter culture. INSTRUCTOR: Barb Bredesen INCOME TAXES AND RETIREMENT (L)—WEST 7TH Thursday, Nov. 10 • 6:00–7:00 p.m. Free (registration required) Many people are not aware of how their tax situation will change in retirement. Come learn more about the tax implications of your retirement plan with some strategies to make it more efficient. INSTRUCTORS: Katie Oelker and Matt Merrick URBAN PERMACULTURE: GROWING HEALTHFUL FOOD IN THE CITY (L)—WEST 7TH Saturday, Nov. 12 • 1:00-2:30 p.m. $15/$10 members Learn how to grow abundant amounts of healthful food in urban areas and cold climates utilizing permaculture. Participants will leave the class with the necessary knowledge to begin implementing permaculture design in their own spaces, yards, and community gardens. INSTRUCTOR: Matt Frank

MAKE A PIZZA! (H)—EAST 7TH Saturday, Nov. 12 • 1:00-2:00 p.m. Free (registration required) This pizza-making lesson will present the plants, flavors, and uses of herbs and spices common to agriculture and cuisine in Minnesota. Children will use both fresh and dried herbs to make pizzas, and will explore how this popular food can be a healthful meal option. This class is intended for children in grades K-6. INSTRUCTOR: Midwest Food Connection THANKSGIVING PIES (H)—EAST 7TH Sunday, Nov. 13 • 1:00-4:00 p.m. $35/$33 members Join Jan for an afternoon of Thanksgiving pie making. You’ll choose to make either a 6" apple or pumpkin pie and leave with the confidence that you can make memorable pies at home. Pie pan provided, but bring an apron and a small, open box to bring home your hot-from-the-oven pie. Extensive handouts provided. INSTRUCTOR: Jan Grover SHOP THE CO-OP ON A BUDGET (L)—WEST 7TH Wednesday, Nov. 16 • 5:00–6:00 p.m. Free (registration required) Learn the secrets of shopping for natural, organic foods without breaking the bank. Learn to set a budget, get coupons and resources, and learn more about our Co-op Basics and LIME programs. INSTRUCTOR: Katie Marty, Education & Events specialist BIRTHING OPTIONS IN THE TWIN CITIES (L)—WEST 7TH Thursday, Nov. 17 • 6:00-7:30 p.m. $10/$7 members Home birth, birthing centers, and hospitals are all safe options, but which is right for you? Caitlin Wait is a registered nurse and certified nurse midwife. Join her in discussing birth environment options in the Twin Cities. INSTRUCTOR: Caitlin Wait, APRN, CNM NOODLES OF FUN (H)—WEST 7TH Saturday, Nov. 19 • 1:00-2:00 p.m. Free (registration required) In this class, children will learn about the creation of dough, knead their own dough into noodles, and finally eat their fresh noodles, discovering the delicious and healthful benefits of eating pasta. At the same time, we'll delight in the history and broad variety of noodles from different cultures around the world! This class is intended for children in grades K-6. INSTRUCTOR: Midwest Food Connection DIY KOMBUCHA (DT)—EAST 7TH Saturday, Nov. 19 • 10:00–11:30 a.m. $34/$30 members Fermented foods have been used for thousands of years to bring good health to those that use them. This class offers tastes of many different Kombucha variations and instruction on how to make them. Class fee includes a starter culture. INSTRUCTOR: Barb Bredesen JAPANESE COOKING: SHABU SHABU (DT)—EAST 7TH Saturday, Nov. 26 • 1:00–3:00 p.m. $40/$35 members Learn how to make Shabu Shabu, a Japanese hot pot dish with thinly sliced high-quality beef, vegetables, and special Shabu Shabu sauces. It is a perfect fun and tasty winter dish to enjoy with your family and friends. INSTRUCTOR: Kimiko Molasky MINDFUL SELF-CARE FOR YOUR WHOLE BODYSOUL (H)—EAST 7TH Tuesday, Nov. 29 • 7:00–9:00 p.m. $20/$15 members In this workshop, we’ll explore ways to support your whole “bodysoul”— your body, heart, mind, and soul (spirit)—focusing on simple self-care practices that you can incorporate into your day. INSTRUCTOR: Katy Taylor

News and Announcements

IMPORTANT DATES TO REMEMBER

Patronage Dividend Update For the first time in more than a decade, we will not be distributing a patronage dividend to our member-owners. Please see the General Manager’s Report on page 2 for more details. Member-Owner Appreciation Day

October 11 | All-day | Member-owners receive 10% off everything in the store** OCT 11

2016

Member-Owner Appreciation Day October 11 Annual Member-Owner Meeting October 27 Thanksgiving November 26 Holiday Sampler December 3 | 11 a.m.–2 p.m.

HOLIDAY HOURS Thanksgiving Hours 7:30 a.m.–2:30 p.m.

Mississippi Market appreciates the support of our member-owners. Because of you, we have been able to offer local and organic foods to our St. Paul neighbors for over 35 years. We want to thank you for being a part of our cooperative community. Please join us on October 11 for our Member-Owner Appreciation Day, in which member-owners will enjoy 10% off their entire** purchase. ** Discount does not apply to non-discountable items, such as milk, eggs, dairy, cut flowers, and special orders on cases.

Positive Change October—Cooperative Development Services Cooperative Development Services is a local nonprofit that helps farmers develop business plans and access funds to grow their natural, sustainable, and organic businesses. November—Midwest Food Connection In 1993, Mississippi Market and other Twin Cities natural foods co-ops founded a community outreach initiative named Midwest Food Connection to educate children about natural foods. Since then, the initiative has grown and flourished as a nonprofit organization dedicated to empowering elementary school children to make healthy and responsible food choices. Their school programs educate children about natural foods, local sustainable farming, and the cultural origins of our food. Holiday Sampler

December 3 | 11 a.m.–2 p.m. Join us for the Holiday Sampler, a gift fair and tasting event at our East 7th store location. A chance to sample some indulgent holiday flavors, peruse our gift selection, and enjoy family-friendly holiday activities.

at the

SATURDAY, NOVEMBER 19th 10am-5pm $1 donation

MIDTOWN GLOBAL MARKET

in minneapolis

OWNER COUPON

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

Owner number:

Actual discount given:

For current member-owners only. You must present this coupon to receive a discount. Valid through November 30, 2016. Not applicable to special orders or gift card purchases.

Receive an additional 10% off all supplements. Second Wednesday of every month.

U P C O M I N G D AT E S : October 12 | November 9

Branch and Bough Tree Service and Landscape Care

Full Service Tree Care

651.222.4538 admin@branchandbough.com www.branchandbough.com Fully Licensed and Insured ISA Certified Arborists

Call today for a Free Estimate! Arboriculture Rooted in Excellence w Committed to Sustainable Landscapes

Let us give thanks for the harvest!

Jerry Schmidt Mortgage Banker NMLS# 452472

534 Selby Ave. Mon – Fri Saturday

651-221-1057 6:30 am – 6:30 pm 7:30 am – 5:00 pm

651.783.5247 www.jshomeloans.com

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

bellbanks.com

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

Board of Directors 651.310.9475 board@msmarket.coop Debbie Brown Fun Fun Cheng Sara Kujawski Megan McGuire Matthew Orensteen Tracy Sides Stephen Streng Mia Taney Hlee Vang Sara Talbot, Board Assistant

Locations: 622 Selby Avenue, Saint Paul, MN 55104 Administrative Offices 740 East 7th Street, Saint Paul 1500 West 7th Street, Saint Paul msmarket.coop |

@msmarketcoop |

@msmarketcoop

Market Medley General Manager Gail Graham Editor Matt Frank Proofreader Sid Korpi/ Proof Positive Graphic Designer Lucas Beck Greenhaven Printing 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 are 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.

B O A R D M E E T I N G D AT E S

â€˘ Tuesday, October 25, 6:30 pm Selby Classroom â€˘ Tuesday, December 13, 6:30 pm Selby Classroom

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

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 mfrank@msmarket.coop Mississippi Market is a certified organic retailer, certified by:

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