1. home and garden

Market Medley
Mississippi Market Member Newsletter April-May 2015 Vol. 40 No. 2
W
hen you bring your own bag
to the co-op, everyone wins!
You save us a bag, we save a
tree and you save money! For the past
10 years, we’ve given out five-cent bag
credits for each reusable shopping bag,
image credit: United States Mint image
and for those who wish to donate that
five cents, we created our Eco-Stamp
program. This program collects these bag credits and donates them
to a different organization each month—and they really add up! Back
in April 2006 when we first started the Eco Stamp program, shoppers
received actual little paper stamps that they could redeem for cash
or put into a donation jar. Cashiers even had to count them by hand
to find out how much to donate (usually about 16,000 stamps)!
Gone are the days of these tiny paper
stamps, and with them the relevance
of the name for our program. As a
result, we have decided to make a few
changes—positive changes! Beginning
in April 2015, our Eco-Stamp program
will become Positive Change to reflect
the bag credits and donations, as
well as to give a nod to our mission
statement: to create positive change
in the community by influencing
the production, distribution, and
enjoyment of food. Plus, we’re raising
the stakes, literally, by increasing each
bag credit to be worth 10 cents instead
of five. With these changes, we’ll need
your help in creating the most positive
change in our communities; we’ll be
asking each shopper to round up their
purchases to the next dollar amount to
donate to our Positive Change recipient
of the month. It may just be a few
cents or spare change, but the impact
on our community is astounding.
In April our Positive Change recipient
is the University of Minnesota Bee
Lab. Run by MacArthur Fellow and
Distinguished McKnight Professor Dr.
Marla Spivak, the Bee Lab’s goal is to
research and promote the health of bee
pollinators. Their research includes
breeding better bees, discovering bees’
natural defenses, improving conservation
and management of pollinators,
reducing pesticide use, and sharing
research with beekeepers. Positive
Change donations will benefit this
research and promote the importance
of pollinators in our food system.
In May our Positive Change recipient is
Minnesota Food Association (MFA) Big
River Farm. MFA provides a full range
of educational programming about
organic agriculture to beginning farmers
and to all members of the community
interested in learning more. Their
land-based farmer training program
specifically focuses on serving immigrant
and minority farmers who are typically
underrepresented in the organic
farming community. Positive Change
donations will go towards building
greenhouse and high tunnel structures
to promote season-extending practices
and for use as educational facilities.
1
General Manager’s Report
Cooperatives in Cuba: a truly people-centered economy
Gail Graham, General Manager
President Obama’s December announcement
of U.S. interest in rapprochement with Cuba
has put that small country in the spotlight. By
sheer coincidence, two of us from Mississippi
Market have been to Cuba in recent months.
Tracy Sides, a board member, (see her article
on page 3) went in January with a delegation
from Minneapolis. In February, I participated
in a study tour of Cuban Cooperatives
sponsored by St. Mary’s University’s
Cooperative Management Education
Program, offered through The Sobey School
of Business (Halifax, Nova Scotia).
It was, as you can imagine, fascinating. The
tour brought together a group of cooperators
from the U.S., Canada, Belgium and Poland.
At every visit, the co-op leadership was there to greet
us, answer questions, share their history, show us
around, and offer us the inevitable, deliciously
sweetened demitasse cup of espresso.
In addition to touring agricultural and workerowned cooperatives, we had stimulating
presentations and engaging dialogue on the
history and development of the cooperative
model in Cuba, the social role co-ops play,
and the efforts to develop support for
the new, growing cooperative sector.
Cuba is immersed in the transformative
process of updating their economic model
by rethinking the economic relationship
between state, society and the individual. In
2011, with the passing of “Los Lineamientos”,
the sweeping guidelines for economic
and social policy, the state loosened
restrictions on private enterprise and gave
advantageous treatment to cooperatives.
Until these changes, Cuba’s cooperative
experience had been primarily agricultural.
2
Now the state has begun to create workerowned cooperatives in a number of sectors,
including construction, transportation, and
tourism. Presently there are approximately
345 non-farm co-ops and 447 are
awaiting approval or are under study.
It was truly inspiring to see the pride of
ownership that the cooperators we met
had in their work. At every visit, the co-op
leadership was there to greet us, answer
questions, share their history, show us
around, and offer us the inevitable, deliciously
sweetened demitasse cup of espresso.
Success for the cooperative model in Cuba
is not a given. In the non-farm sector,
worker-owned co-ops are new—most of them
were created less than 2 years ago. There is
recognition that these new enterprises will
need new styles of management, technical
assistance, education to develop appropriate
business skills, and access to cooperative
capital. Equally important, especially because
they were created “top down”, they will need
to pay attention to developing a workforce
that embraces the cooperative principles.
I came away from Cuba inspired by the
passion I saw for how co-ops can improve
the lives of working people, within a context
of social purpose, without sacrificing
environmental responsibility. There is a
stated belief that cooperatives empower the
individual, and that by developing a strong
cooperative sector, Cuba can provide an
example of a truly people-centered economy.
I feel heartened by the dedication of
the people in Cuba, and optimistic that,
with help from cooperatives around the
world, the cooperative experiment in
Cuba will be instrumental in creating
positive change in a new way.
Board of Directors Report
Reflections from a Food Sovereignty Tour in Cuba
Tracy Sides, Board member
A Twin Cities delegation of urban farmers,
food educators, writers, healthfulfood advocates, and local government
representatives spent nine days during
January 2015 on a food sovereignty tour in
Cuba, an island nation of 11 million people
only 90 miles south of Key West, Fla. On our
tour, which was arranged by Food First and
Amistur, we interacted with government
officials, farmer cooperative leaders, urban
farmers, average people, and tourists.
(We went through “good” neighborhoods
and “bad” neighborhoods. We walked the
Malecón, Havana’s popular boardwalk by
the sea. We visited with world-renowned
urban organic farms and rural tobacco- and
food-production projects in the beautiful
province of Pinar del Río.) We certainly didn’t
experience all of Cuba’s beauties or all of
her blemishes, but we saw many examples
of both. And, the people we visited openly
shared and discussed these with us.
Despite the rich complexity of the
situation in Cuba, several aspects of our
travels made a strong impression because
these were observed so consistently.
AGRICULTURE IN CUBA FEEDS PEOPLE
The prime directive of agriculture in Cuba
is to produce healthful food for people using
growing methods that not only avoid harm
to the environment, but also regenerate
the soil so it can continue producing more
food. “Agroecology” is the norm for Cuban
agriculture. High inputs of pesticides,
fertilizers and herbicides to grow crops
are the exception. We heard and observed
this goal and its related practices from the
Ministry of Agriculture to provincial research
laboratories to farmers and to the land itself.
COMMUNICATION NETWORKS ARE ROBUST
Our delegation came away with the general
impression of Cuban people as extremely
innovative, highly educated, open and resilient.
These shared assets appear to be further
amplified by strong communication networks.
For example, hundreds of neighborhood
groups routinely communicate and work with
Worker-owned
co-ops are new
in Cuba. This
man is part of a
worker-owned
sewing co-op.
photo credit: Gail Graham
one another and the municipal governments.
In the farming and food arena, robust and
integrated communication mechanisms were
essential for the systematic transformation
of agriculture. Following the collapse of
the Socialist Bloc in the early 1990s, these
continue to be leveraged for sharing knowledge
and skills among farmers, cooperative
leaders, INIFAT (Instituto de Investigaciones
Fundamentales en Agricultura Tropical),
Ministry of Agriculture and national farmer
organizations such as ANAP (Asociatíon
Nacional de Agricultores Pequeños).
3
West 7th Street Store Annual Plant Sale
By Teresa Connor & Sue Michel, Plant Sale Coordinators
Sale Dates:
Thursday, April 30 through
Monday, June 1
Sale Hours: 8 a.m.–8 p.m. daily
Our annual plant sale offers an impressive selection of Minnesota’s native
plants, hardy perennials, specialty annuals and heirloom veggies. We feature
three local growers who have demonstrated a strong commitment to earthfriendly and sustainable cultivation practices. Glacial Ridge Growers has a
motto of “Restoring the Prairie One Backyard at a Time.” Green Earth Growers
specializes in growing plants that are well suited and adapted to our northern
climate and day length. Gardens of Eagan, known for their amazing local
organic produce, provides the bulk of our organic veggie and herb starters.
The sale opens Thursday, April 30,
with Minnesota native plants, cooltolerant potting annuals, cold-crop
veggies, hardy herbs, and fruiting
gallons. The full line of perennials,
tomatoes, peppers, tender veggies,
herbs and annuals arrive during the
second week of the sale. The sale
is open daily from 8 a.m. to 8 p.m.,
weather permitting, in our hoop house
(in the parking lot) and on the patio.
The plant sale boasts an awesome
variety of conventional and organic
tomato varieties. We feature coolweather/short-season heirloom
tomatoes such as Moskovich, Nygous,
MegaByte, Window Box Roma, and
Indigo Rose. We have tomatoes in
hanging baskets and patio pots. For
pepper lovers, we have a sizzling
selection including Mucho Nacho,
Jalepeno El Jefe, Ghost Peppers,
Cheyenne, Pepperoncini and Garden
Salsa. We have also increased our
selection of ornamental, annual
4
patio pots, along with offering new
varieties of spectacular annuals for
potting and accent gardening.
For those gardeners who like to start
from scratch, both stores stock the
essentials, beginning with seeds. High
Mowing, Prairie Road Organic Seed,
and Seed Savers Exchange all offer
organic and heirloom seeds. Prairie
Road Organic Seeds are only available
at the West 7th store. Both stores have
potting soil, organic soil amendments
and worm castings. Don’t forget to
look indoors for gardening essentials
such as gardening books, pots, tools,
gloves and composting buckets.
Whether you are a sage gardener or
digging up ground for the first time,
there is something at the West 7th
Street store’s Plant Sale for you. Looking to grow your gardening
skills? Check out our class
listings on pages 8–9.
Bee Cooperative
By Krysta Tanico, Education & Events Specialist
Did you know that over 75 percent
of our fruits and vegetables are
created with help from bats, bees,
and other insects? We’re celebrating
these important, little creatures at
our Pollinator Party on Saturday,
April 25 from 11 a.m. to 3 p.m.
at our Selby-Dale location.
Meet special guests from Ames
Honey Farm, Honeyglow Candles, the
University of Minnesota Bee Squad,
Peace Coffee and more. Plus, we’ll
have a visit from the Equal Exchange
banana team, prize drawings, tasty
treats in our deli (including our
delicious honey mieland
honey-lavender scones)
and other surprises, too!
April 25TH @ Selby
Look for t-shirts,
merchandise and special sales on
pollinator-related products.
April 25, 11 a.m.–3 p.m. | Selby store
Stop by the U of M Bee Squad’s table to
learn more about pollinators and what
we can do to help these researchers in
their work toward bringing back a beefriendly world. And, for the month of
April, when you shop at the co-op, you
can round up your purchases to benefit
the research work of the U of M Bee Lab
though our Positive Change program!
Pollination occurs when pollen is moved within
flowers or carried from flower to flower by pollinators.
In the United States,
pollination
Examples include but are not limited to…
by honey bees, native bees,
and other insects produces
$40 billion
worth of products annually.
beetles
hummingbirds bees
bats
butterflies
& moths
Foods and beverages produced
with the help of pollinators include:
apples, blueberries, chocolate, coffee, melons, peaches,
potatoes, pumpkins, vanilla, almonds, and tequila.
source North American Pollinator Protection Campaign: pollinator.org, American Beekeeping Federation: abfnet.com, Control of Pittsburgh
bee fact:
60 pounds
of honey
produces
1of beeswax
pound
5
LA PERLA
TORTILLAS:
A Mexican
tradition
made local
I
n the early 1990s, Jose and Noemi
Payan settled in Minneapolis
and took a giant risk by starting
their own tortilla business. At the
time, Jose had noticed that fresh
tortillas didn’t exist in the Twin
Cities. In Morelos, Mexico, where
Jose is from, a “meal wasn’t a meal
without a tortilla.” The Payans were
determined to introduce fresh,
homemade corn tortillas to our area.
It took three and a half years for
them to open La Perla Tortilleria in the
Mercado on Lake Street, where they
sold homemade tortillas, tostados, and
tortilla chips. Their tortilleria quickly
took off and they realized that in order
to keep up with demand they would
need to open a “real” tortilla factory.
In 2002, they opened their first factory
in St. Paul’s east side. With this, they
increased their production, but demand
increased as well. Soon the Payans were
looking to build a bigger factory to
give them space to make fresh tortillas
for grocery stores and restaurants.
In 2006, the Payan family opened
the Tortilla Factory in Minneapolis,
giving them 50,000 square feet of
space for production and management.
To this day, Jose and Noemi remain
involved in the day-to-day of the
business. Five of their six children
also work in the business—running
the factory, overseeing marketing,
managing the Tortilleria, and
handling the bookkeeping.
Photos by Amanda Davies
6
It’s this type of local, family
business with which Mississippi
Market is proud to work. By offering
products like La Perla fresh tortillas
and tortilla chips, we know that we are
supporting the hard work of people
in our community whose passion for
good food is just as strong as ours.
Spicy nachos
ingredients
1 bag La Perla tortilla chips | Beaver Creek pork chorizo
| ½ can organic black beans, drained & rinsed ¼ cup
Snappy Dog or Salsa Lisa salsa | Fancy Brand cheddar
cheese, shredded | Chippewa Valley habañero jack cheese,
shredded | Organic Valley sour cream (optional)
preparation
Arrange the tortilla chips on Generously distribute the
one or two rimmed baking
shredded cheeses over the
sheets in a single layer.
chips, chorizo and beans.
Heat a skillet over
medium heat. Add bitesized pieces of chorizo.
Cook chorizo until browned
and thoroughly cooked.
Drain any fat off with a
slotted spoon. Sprinkle the
chorizo over the chips.
Stir together black
beans with salsa and
spoon over chips.
Broil the nachos for just a
few minutes, until cheese
is melted and slightly
browned (watch these
closely to avoid burning!).
Serve nachos immediately
with cool sour cream and
extra salsa for dipping.
Cooking Tip: You
can prepare a singleserving of these nachos
in a toaster oven!
Black Bean & Tofu Tacos
ingredients (serves 8)
1 14oz. package House Brand extra-firm tofu, drained
1 ½ tsp. chili powder | ½ tsp. dried oregano
½ tsp. ground cumin | ½ tsp. ground coriander
½ tsp. salt | 1 Tbsp. cooking oil |3 cloves garlic, minced
1 onion, chopped | 1 15oz. can Our Family black beans,
drained and rinsed | 12 La Perla corn tortillas, warmed
2 cups organic romaine hearts, shredded | 1 tomato,
chopped | 1 cup Rochdale shredded cheddar cheese
preparation
Combine tofu, chili
powder, oregano, cumin,
coriander, and salt into a
bowl and mash together
with a fork. Set aside.
Heat oil in a large skillet
over medium heat, add
garlic and half of the
chopped onions and
cook until fragrant,
about 2 minutes.
until most of the moisture
has evaporated, about
10–12 minutes.
Add beans and remaining
onions, stir well and cook
until heated through,
about 2 minutes.
Spoon tofu and beans
into tortillas; top with
lettuce, tomatoes, and
cheese and serve.
Add tofu mixture and
cook, stirring occasionally,
7
C A R N I V A L
O F
C L A S S E S
February - March 2015
L = Lecture
DT = Demo and Tasting
D = Demo
H = Hands On
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. For full
class descriptions and online registration, visit our website, www.
msmarket.coop/events. Call 651-690-0507 to register by phone.
Chinese-Style Tomato Soup with
Handmade Noodles (H)
The ingredients for this dish are easy
to find for all seasons. The broth is
made with tomato and stir-fried ground
turkey or pork. Students will roll and
cut handmade soup noodles. Everyone
will leave with a full stomach.
Tuesday, April 7
West 7th store
6–8 p.m.
$35/$30 members
Yuan and Lloyd Dalton
Food for Thought: Eating to
Balance Blood Sugar (L)
Learn about the impact of eating habits and
food choices on blood sugar and how that
can dramatically impact our overall health.
We’ll cover different concepts regarding
food and ways to eat to balance blood sugar,
reduce inflammation, and manage stress.
Thursday, April 9
West 7th store
6-8 p.m.
$20/$15 members
Martha DeSante, DC, CYT
Culinary Boot Camp: Pasta
and Pasta Sauces (H)
Culinary Boot Camp is designed to get
students cooking healthful, fun and
satisfying meals. Learn about pasta shapes,
cooking techniques and then roll out your
own. Then we’ll focus on three sauces:
carbonara, pesto, and vodka sauce and
finish lunch with a classic tiramisu.
Saturday, April 11
West 7th store
10 a.m.–1 p.m.
$40/$36 members
Matt Deutsch
Planning and Planting Your Garden
with Pollinators in Mind (L)
Learn about our local pollinators and
what you can do to help provide habitat
and nourishment to help them thrive.
We will address planting lists, cultural
practices and garden planning.
Sunday, April 12
West 7th store
10 a.m.–12 p.m. $19/$16 members
Matt Deutsch
8
The Value of Green Leafy Vegetables (DT)
Beautiful green leafy vegetables provide us
with calcium, phytoestrogens, vitamins,
and minerals. Learn about the nutritional
and longevity value of greens and how to
incorporate them in great-tasting recipes.
Tuesday, April 14
West 7th store
6–8 p.m.
$35/$30 members
Gabriele Kushi, BFA, MEA, CHC, AADP
Kids’ Class: Make a Mini Garden!
(ages 4–8) (H)
We’ll create our own mini garden to
take home! First, learn about seeds and
gardens, and then plant your own potted
“garden” and decorate them yourself!
Class price includes cost of materials.
This class is intended for kids ages 4–8.
Wednesday, April 15
West 7th store
5–6 p.m. $18/$15 members
Kenzie Tenter-Fox
Nutritional Solutions for Osteoporosis (L)
Real food provides the foundation for
healthy bones. Protein builds collagen,
healthful fats make the bone mesh,
and a variety of fruits and vegetables
provide vitamins and minerals—all
required for healthy bones. RNs are able
to earn 2.4 CEUs by taking this class.
Thursday, April 16
West 7th store
6–8 p.m.
$30/$25 members
Nutrition Educator from Nutritional
Weight and Wellness
Backyard Mushroom Basics (H)
Growing your own gourmet mushrooms
can be easy. Learn what mycelium is
and how to start and care for garden
mushrooms and large-diameter mushroom
logs. Each participant will inoculate their
own oyster mushroom log to take home.
Saturday, April 18
West 7th store
10 a.m.–12 p.m. $34/$31 members
Jeremy McAdams, Cherry Tree
House Mushrooms
Countertop Fermentation:
Spring Vegetables! (DT)
As spring’s beautiful vegetables become
available, celebrate by fermenting them to have
around all summer! Bring a pint jar and come
away with a ferment tailored to your own taste;
buy additional produce, and you’re welcome
to stay later to start a variety of ferments.
Children 7+ are welcome to participate.
Sunday, April 19
West 7th store
1–4 p.m. $33/$30 members
Jan Grover
Making Probiotic Foods (H)
Learn to make your own probiotic
foods. Fermented sauerkraut, yogurt,
and kombucha, have multiple health
benefits, including improving digestion,
detoxification, immunity, and mood.
Fermentation is also a delicious way to
preserve your backyard garden harvest.
Tuesday, April 21
West 7th store
6:30–8:30 p.m.
$18/$14 members
Jesse Haas, B.S., CHHC
Make Your Own Eco-Friendly
Cleaning Kit (D)
We’ll talk about the harmful chemicals in
household cleaning products. Then we’ll
show you how easy and economical it is
to make your own cleaners. We’ll make
an eco-friendly all-purpose cleaner and a
scrubbing cleaner for you to take home!
Wednesday, April 22
West 7th store
6–7:30 p.m. $15/$12 members
Instructors from Urban Relish
Breathe: A Beginner’s Guide
to Mindful Breathing (L)
Refine your understanding of how
you breathe and the interrelationship
of breath with posture, energy, injury
prevention, and stress levels. Learn some
new techniques that you can practice any
place or time to enhance your vitality.
Thursday, April 23
West 7th store
6–8 p.m. $20/$15 members
Martha DeSante, DC, CYT
Vegan Japanese Cooking (DT)
Learn to prepare a vegan Japanese meal by
creating wonderful “umami” tastes with
kobu seaweed, dried shiitake mushroom
and soy sauce. Price of class includes full
meal for all participants. This class contains
seaweed, potato and soy ingredients.
Friday, April 24
West 7th store
6–8 p.m. $35/$30 members
Kimiko Molasky
Spring into Raw (DT)
Join Chef AmyLeo as you peek into the
world of raw. On the menu: Creamy
Carrot Soup, Marinated Collard Ribbons
and Banana-Kiwi Pudding. In addition to
learning these recipes, you will walk away
with kitchen tips on plant-based eating.
Sunday, April 26
West 7th store
1–3 p.m.
$35/$32 members
AmyLeo Barankovich
Little Cakes! Baking FourServing Treats (H)
This class will offer tips on baking small
cakes, an opportunity to bake several of them,
plus local resources for finding small-cake
pans at discount prices. Bring an apron and
some spring flowers to decorate our cakes.
Sunday, May 3
West 7th store
1–4 p.m.
$36/$34 members
Jan Grover
Income Taxes and Retirement (L)
This class covers all things retirement.
Topics covered include Social Security,
creating and distributing retirement
income, and developing tax-advantaged
strategies for life after work.
Tuesday, May 5
West 7th store
6–7 p.m. Free (please register in advance)
Nicholas ScottRussell and Mark Ohlmann
Vegetarian Proteins: Tofu,
Tempeh and More (DT)
Learn how to make Scrambled Tofu,
Tofu and Tempeh Wok Stir-fry with
Vegetables, Miso Soup, Tofu Stew, Tofu
Cheese, Tofu Fruit Cream, and more.
Wednesday, May 6
West 7th store
6–8 p.m. $35/$30 members
Gabriele Kushi, BFA, MEA, CHC, AADP
Cold-Process Soap-Making (DT)
Learn the cold-process method of
soap-making. Instruction includes
ingredients, recipes, equipment list
and how-to instructions. Each student
will receive five bars of soap. Bring a
container to take home your soap!
Thursday, May 7
West 7th store
6–8 p.m. $30/$25 members
John Hanson, Longfellow Soap Company
Culinary Boot Camp: Sauces
and Braising (H)
We will focus our time on pantry building
and planning great meals around braised
meats and vegetables. Please bring your
cutting board, chef’s knife and paring knife.
This course will focus on building pan
sauces and basic sauce technique for any
dish, as well as an introduction to braising.
Saturday, May 9
West 7th store
10 a.m.–1 p.m. $40/$36 members
Matt Deutsch
Delightfully Light Recipes (DT)
Spring is the time to start shedding the
winter blues or winter weight. Start by
lightening up the food you eat. Join Chef
AmyLeo as you fall in love with: Nippy
Spring Green Salad with Grapefruit
Vinaigrette, Lightly Curried “Kielbasa”
and New Potatoes, and Carrot-Pecan
Pudding with Toasted Nutmeg.
Tuesday, May 12
West 7th store
6–8 p.m.
$35/$32 members
AmyLeo Barankovich
Gut Reaction: Restore Digestive
Health Through Nutrition (L)
Do you suffer from heartburn, gas,
bloating, indigestion, constipation or
diarrhea? Do you have an autoimmune
disorder, depression or out-of-control
cravings? Understand the connection
between what you eat and how you feel.
Thursday, May 21
West 7th store
5:30–7:30 p.m. $30/$25 members
Nutrition Educator from Nutritional
Weight and Wellness
Kids’ Class: Pizza Garden Party!
(ages 5–12) (H)
Fantastically Fermented (DT)
Homemade Baby Food (D)
Okonomiyaki: Savory
Japanese Pancakes (DT)
We’ll learn about the herbs that make our
pizza taste like...well, pizza! We will plant
our own potted pizza herb garden and
celebrate with some real pizza afterwards!
This class is intended for kids ages 5–12.
Thursday, May 14
West 7th store
6–7:30 p.m.
$28/$25 members
Kenzie Tenter-Fox
Making your own baby food is simple,
money-saving and ensures that you
know exactly what is in the food that
you feed your kids. Learn to double your
efforts by using the same ingredients
for dishes that grown-ups enjoy.
Sunday, May 17
West 7th store
1–3 p.m.
$20/$15 members
Instructors from Urban Relish
DIY Kombucha (DT)
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 variations of
kombucha and instruction on how to make
it. Class fee includes a starter culture.
Tuesday, May 19
West 7th
6–7:30 p.m.
$34/$30 members
Barb Bredesen
More than Honey Bees! (L)
Learn about the issues facing beekeepers,
honey bees and some of the other bees you
will find on your flowers. Also, discover
easy ways to support bees with flowers
and bee-friendly practices in your yard
and garden. Proceeds from this class will
be donated to the U of M Bee Lab.
Wednesday, May 20
West 7th store
6–7:30 p.m.
$18/$15 members
Rebecca Masterman, U of M Bee Squad
Learn easy-to-prepare recipes, using
every-day ingredients like tempeh and
miso. We will also prepare kimchee—
bring your own 8oz. tightly sealed
jar so you can bring it home.
Tuesday, May 26
West 7th store
6–8 p.m.
$35/$30 members
AmyLeo Barankovich
Okonomiyaki is a healthful Japanese
pancake made with cabbage, flour, egg
and a variety of other ingredients such as
pork. It is perfect to cook at the table top
to share with friends and family. Price of
class includes full meal. This class contains
fish, egg, pork and wheat ingredients.
Wednesday, May 27
West 7th store
6–8 p.m.
$35/$30 members
Kimiko Molasky
Know Your Cooking Fats and Oils (DT)
Whether you’re trying to bake without dairy,
wondering about the merits of lard vs. butter
vs. vegetable shortening, pondering the
usefulness of olive oil, or wondering how to
get the most bang for your buck on oils, you’ll
leave class with a clearer sense of the limits
and advantages of different fats and oils.
Thursday, May 28
West 7th store
6–8 p.m.
$26/$24 members
Jan Grover
Beat the Sugar Blues (L)
Are you constantly craving sweets
and want to understand why? Do you
want to gain control without feeling
deprived? Learn about the causes of
your sugar cravings, practical tools for
dealing with them, plus samples and
recipes for healthful sweet treats.
Saturday, May 30
West 7th store
1–3 p.m.
$20/$15 members
Katy Taylor
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News and Announcements
East 7th Street Store Update
Things are happening fast in the construction phase of the new store!
At press time, the contractors are putting up the wall, working on
the roof and completing the plumbing. Stay up-to-date on the project
by visiting msmarket.coop and facebook.com/msmarketcoop.
29th Annual St. Paul Citywide Spring Cleanup
East 7th, March 2015
Saturday, April 18 | 9–11:30 a.m.
We are excited to participate in this event by hosting a Cleanup Site
for volunteers at Swede Hollow Park (intersection of Greenbrier
and Margaret streets, St. Paul). We invite you to participate in
the Citywide Spring Cleanup by volunteering a small portion of your time to
help clean up our community. As a cleanup volunteer, you will have the joy of
working alongside hundreds of other volunteers, businesses and organizations,
as we strive to provide a cleaner environment for our community. To participate
in this event, simply register at www.stpaul.gov/parks/environment.
Food for Thought: Film and Discussion Series
Offered in partnership with Urban Roots, Urban Oasis, WEI, Heavenly Day
Café, Mississippi Market and First Lutheran Church, this film series explores
the food revolution that is taking place in the Twin Cities. Fee is per person.
To register, visit commed.spps.org or show up and pay at the door.
Fed Up
Tuesday, April 7 | 6–8:30 p.m. • one session • $5/person
First Lutheran Church, 463 Maria Ave., St. Paul 55106 | Course# 6425SEA
Growing Twin Cities
Tuesday, April 21 | 6–8:30 p.m. • one session • $5/person
First Lutheran Church, 463 Maria Ave., St. Paul 55106 | Course# 6426SEA
2015 Eating, Reading and Living Well series
presented by the Friends of the St. Paul Public Library and Mississippi Market
The Perennial Plate: Adventures in Sustainable Eating discussion and film screening
Tuesday, May 5 | 7 p.m. | Merriam Park Library, 1831 Marshall Ave., St. Paul
Join chef and filmmaker Daniel Klein as he discusses his James
Beard Award-winning documentary series, The Perennial Plate,
and shows clips from some of his favorite episodes.
Twin Cities Chef ’s Table
Monday, May 18 | 7 p.m. | St. Anthony Park Library, 2245 Como Ave., St. Paul
Minneapolis-based food writer and photographer Stephanie Meyer presents
her new book, Twin Cities Chef’s Table, which takes readers inside nearly 50
metro area eateries, featuring mouth-watering recipes from local chefs.
Writings from Plow to Plate: How Nonfiction Writing
Shaped the Sustainable Food Movement
Thursday, May 28 | 7 p.m. | Merriam Park Library, 1831 Marshall Ave., St. Paul
Join University of Minnesota Professor Daniel Philippon as he
explores how several nonfiction writers in the U.S. and Europe have
shaped the sustainable food movement through their work.
10
Owner Coupon
Owner Coupon
Present this coupon to receive
10% off the shopping trip
of your choice (up to $5 off)
Present this coupon to receive
10% off the shopping trip
of your choice (up to $5 off)
Owner number:
Owner number:
Actual
discount given:
Actual
discount given:
For current member-owners only. You must
present this coupon to receive a discount.
Valid through May 31, 2015. Not applicable to
special orders or gift card purchases.
For current member-owners only. You must
present this coupon to receive a discount.
Valid through May 31, 2015. Not applicable to
special orders or gift card purchases.
Receive an additional 10% off
all supplements on the 2nd
Wednesday of every month.
Upcoming dates:
April 8 | May 13
Honey Bunnies!
Don’t miss out...
Order yours today
534 Selby Avenue, St. Paul
651-221-1057
Mon – Fri
Saturday
6:30 am – 6:30 pm
6:30 am – 5:00 pm
On Facebook: Great Harvest
Bread Company St Paul
Katy Taylor
Women’s Holistic
Health & Wellness Coach
(651) 321-3961
[email protected]
www.nourishingwholeness.net
Contact me for a free Nourishing Wholeness Discovery Session
Attend The Way of the Happy Woman® Seasonal Mini-Retreats
11
PRESORTED
STANDARD
U.S. POSTAGE
PAID
TWIN CITIES, MN
PERMIT NO. 32674
Board of Directors
651.310.9475
[email protected]
Julia Burgess
Sara Kujawski
Aleksey Kulichenko
Megan McGuire
Jon Olson
Matthew Orensteen
Tracy Sides
Stephen Streng
Mia Taney
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
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
[email protected]
Mississippi Market is a certified
organic retailer, certified by:
Moving soon?
• Tuesday, April 28, 6:30 p.m.
Selby Community Room
Please e-mail your name, member
number and new address to:
• Tuesday, May 26, 6:30 p.m.
Selby Community Room
info@ msmarket.coop
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Market Medley is published
six times each year to provide
information on Mississippi Market,
the cooperative movement,
food, nutrition and community
issues. Member coupons will be
published in each issue. Opinions
expressed herein are of the authors
and are not necessarily those of the
newsletter or Mississippi Market.
Nutritional and health information
are provided for informational
purposes only and are not meant
as a substitute for consultation with
a licensed health care provider.
Board Meeting Dates
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651.587.8859
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12
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biogas energy and containing 100% post-consumer fiber.