AUTUMN 2017
FROM THE GENERAL MANAGER
BOARD OF DIRECTORS
Livable Wage Employer RITA YORK HENNECKE, GENERAL MANAGER
Since 1974 your co-op has been on the leading edge of social change. Now, 43 years later, we continue along that path with progressive leadership. This fall, we are making a bold leap by committing to be a livable wage employer.
and no agreed-upon methodology for arriving at it, a livable (or living) wage is understood to be one that allows workers to fully pay for their basic needs. As defined by the National Co+op Grocers Livable Wage and Benefits Model, a livable wage in Lawrence is currently $12.35/hour for 40 hours/week.
We want all co-op employees to earn enough money to be able to make healthy lifestyle choices and to actively participate in the co-op. Our vision to be excellent grocers requires us to be an outstanding employer as well.
It is important that we make a sustainable commitment—not just a one time adjustment—to livable wages. We will not raise prices to make this happen. In fact, we are actively lowering prices on many items to remain competitive. Instead, we will increase productivity through operational efficiencies.
82% of hourly staff will see an increase this fall. Supervisors and managers will only see an increase in the spring if we are meeting budget. In making this transformative move, we expect to: • Retain more of our great staff • Attract more qualified and experienced candidates for open positions, and • Create a stronger more positive and team-oriented co-op culture overall.
In many ways choosing your grocer may seem like a small act—buying a loaf of bread, apples or milk. But the fact is when you shop at the co-op, you support livable wages, fair benefits and a co-op full of PEOPLE, just like you, that come to work every day and try to make a positive impact in this world.
How do we define livable wage? Although there is no official definition
new owners Jeannie Salash Neal Axton Regan Smith Elizabeth Gould Melody Henning Ian Hierl John Hoopes Justin Runge Max Soto Matthew Foster Ryan Vanshieri Tina Caron
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CONNECTIONS
Nicole Godbout Kelly Ganieany Chris Presnell Alice Masterson Lisa Naude Brianna Richards Jeffrey Cleveland Sonya Almaraz Margie Dyck J Peaches Christian Sellier Alexis Crespi
Travis Prosser Megan Kaminski Mary Joan Davies Nicole Hime Lily Molik Cynthia Meyers Micheael Myers Alfreda Brown-Pearl Anthony Miller Sonya Marwin Bailey Rochelle Freed John Hutchison
JUNE-AUGUST 2017 James Findley Todd Dorsey Brigid Dunn Marcia McPhail Marilyn Dove Roberto Ayala Dave Drake L. Melody Williamson Frank Dorsey
Barbara Clark President Jennifer Ananda Kelly Barth Jake Johannes Daniel Poull Mark Sprague Ryann Waller The next board meetings will be held Monday, October 2, Monday, November 6 and Monday, December 4. CO+OP STAFF
Rita York Hennecke General Manager Chris Babcock Center Store Manager Linda Cowden Produce Manager Tony Gradert Owner Services Coordinator Zac Hamlin Human Resources Manager J.P. Hinds Front End Coordinator Jason Lovell Finance Manager Martin Maigaard Food Services Manager Lowen Millspaugh Merchandising Manager Paul Morgan Information Technology Manager Nancy O’Connor Director of Education & Outreach Valerie Taylor Richardson Marketing Manager
Connections is published quarterly by: The Merc Co+op 901 Iowa, Lawrence, Kansas 66044 Phone: 785.843.8544 Fax: 785.843.7572 Web: www.TheMerc.Coop Advertisements in Connections are paid for by the advertiser and do not imply endorsement of any product or service by The Merc Co+op board, management or staff. Advertising space in Connections is limited and on a first come, first served, space available basis. Please contact Valerie Taylor at marketingmanager@themerc.coop if you are interested in display advertising. © 2017 Community Mercantile, Inc.
Looking to take part in this great savings event and so much more? Become a co-op owner today!
Owner Appreciation Days O C TO B E R 4 - 1 7
Visit your co-op to stock up and save up to 20%
J U LY, A U G U S T, S E P T E M B E R
Employees of the Month
Chris Taylor Produce Assistant
Chris arrives at every shift with enthusiasm and a positive attitude that elevates the mood and environment of the entire department. He is engaged and focused on the tasks at hand; he gets right to work; and, he is diligent about maintaining a well stocked and abundant sales floor. Even when working solo, he is able to keep the department running smoothly. Chris is an ambassador of hospitality and customer service. We are lucky to have him on the team and are thankful for his commitment and stellar work ethic!
Rhiannon Pearson Scanning Specialist
Rhiannon has really stepped up and embraced the challenges within her position—troubleshooting register issues, communicating with service providers, finding new solutions to old problems, and learning from her peers here and at other coops. Throughout our expansion to the library and the transition of our Internet to MidCo, she was committed to ensuring that the coop could run as smoothly as possible. In addition, Rhiannon is excellent at making everyone feel welcome at the co-op. She is always willing to drop what she’s doing to answer phones, organize shelves, bag groceries and she even jumps in to help shoppers at the registers. We are so thankful to have her.
Laura Marsh Education & Outreach Assistant
In less than a year, Laura has become invaluable to the co-op. She is a pleasure to work with, coming in each day with—in her words—“a clean slate, prepared to do [her] best.” And, do her best she does, from leading store tours, to representing us at community health fairs, to making apple cake for 400 middle schoolers, to moving huge piles of mulch, to helping clean and organize the store. Laura has a can-do attitude and great work ethic. She is capable, adaptable, very smart and so fun! It’s amazing how much she accomplishes each week. Thank you, Laura, for all you do for our co-op.
Get inspired by Co+op Deals! View the latest coupon booklet and check out the new look of the Co+op Deals flyer in store and online at www.TheMerc.Coop.
AUTUMN 2017
3
BOARD ELECTIONS
Owner Engagement at It’s Best BARBARA CLARK, BOARD PRESIDENT
Having engaged owners is one of our greatest strengths as a cooperative. Each owner can choose to engage in The Merc Co+op’s democratic process by voting in this year’s Board of Directors election which is October 1 through November 5. We have two open seats on the board and three candidates running to fill these positions. We want to make voting easy. Electronic voting is available through a link on our website at www.TheMerc.Coop.Voters simply enter their owner number and the email address tied to your ownership account. Also available are paper ballots located in store at the customer service desk. I want to encourage you to learn more about the board candidates listed below. Their full bios and responses to questions from our candidate packet can be found on our website as well as the online voting portal. You will have an opportunity to meet the new candidates during Owner Appreciation Days. Both current directors and candidates will be in the store on Saturday, October 14. We hope to see many of you then, and my suspicion is that there will be popcorn. Lastly, I’d like to sincerely thank both Ryann Waller and Daniel Poull—our out going board members—for all their valuable time, input and dedication over the past few years. Having the opportunity to meet and engage with them and other board members is one the greatest benefits of serving. Thank you, in advance, for your vote!
Election Timeline October 1-November 5 Votes accepted in store and online at www.themerc.coop/elections Saturday, October 14 Meet the candidates and current board members in store between 10 a.m. and 2 p.m. Friday, November 10 Annual Co-op Meeting 7:00 p.m. Carnegie Building @ 9th & Vermont Board election results announced
Meet the Candidates CANDIDATES ANSWERED: “WHY WOULD YOU LIKE TO SERVE ON THE MERC CO+OP’S BOARD OF DIRECTORS?”
Richard Dickinson
I believe in the co-op idea and have been a co-op member for over twenty years. Living in Wakarusa, some 45 minutes away from Lawrence, we go in to shop at the Merc every Saturday and sometimes during the week. More online.
Find full candidate profiles and links to our the secure online voting portal at www.TheMerc.Coop/Elections
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CONNECTIONS
Judy Dutton
I have been a member of The Merc since its early days. I volunteered at the 7th Street store, and have shopped at the co-op since its days on Mass. St. I have had a long interest in healthy food and healthy cooking, and have gained a great deal from The Merc to support those interests. A serious health crisis in 2002 increased my focus on healthy eating, and it was a great relief to know I could shop in one place to get the kind of food I both wanted and needed for my recovery and long-term health. I came through that crisis, and it now seems like time to give back. More online.
Anthony Lang
I have been a member of the co-op since I first moved to Lawrence 15 years ago while serving as a young Army Officer at Fort Leavenworth. My family and I always believed in the mission of The Merc and have supported its growth as members and consumers. The Merc taught us to be better consumers—to understand the source of our food, choosing quality over quantity, and commitment to people over profits. The Merc taught me about sustainable agriculture and sparked that interest at work where I received special sustainability training and executed several energy saving projects for the U.S. Army. More online.
CO-OP NEWS
Solar Project Update VALERIE TAYLOR RICHARDSON, MARKETING MANAGER
This October, Cromwell Solar will begin the first phase of what will be our city’s largest solar installation. In phase one, we will install 400 of the 688 total solar panels. First, we will install the rooftop solar panels; then, we will begin constructing the white oak, solar-panelled pergola over our dining patio. Due to an unfortunate time crunch with permits, we have elected to complete this project in two phases. Construction on the two parking lot carports with electric vehicle charging stations will begin in the summer of 2018. “This project is unique and full of a lot of firsts,” Rita York Hennecke, General Manager said. “With a more complex approval process, we experienced delays.”
October is Co-op & Fair Trade Month October is a time to reflect on what it means to be part of a cooperative business that cares deeply about it’s memberowners and the products it sells. This October, celebrate Co-op Month and Fair Trade Month by supporting companies that believe in what we do: democracy, fair treatment of workers, concern for community, environmental stewardship and so much more.
Learn about the pergola structure online.
Your co-op had hoped to complete this project within the year. However, it felt irresponsible to begin construction on the carports in November and have that work run into the winter season. With up to 32 spaces affected, we could not risk making our parking lot inconvenient during the holiday season and difficult to navigate in the event of inclement weather.
Check out the goods made by these cooperative and/or fair trade businesses.
“Our owners care deeply about sustainability and reversing climate change,” York Hennecke said. “Your patronage of the co-op, and the vocal support and enthusiasm we have received about this project reflects that. Renewable energy is vital and it is possible for local businesses.” With the completion of phase one, by the end of 2017, the co-op will begin generating a portion of its energy from the sun.View images and stay up-to-date with this project at www.TheMerc.Coop/sustainability.
PHASE 1 ROOF AND PERGOLA
PHASE 2 SOUTH CARPORT
PHASE 2 NORTH CARPORT
Your co-op’s solar project was first announced in the Spring 2017 issue of Connections. Once both phases are complete, the solar array is estimated to generate 29% of the store’s energy, save $1.8 million in energy costs* and avoid 16.5 million pounds of pollution.* *Estimates are over the course of 25 years.
A AU USTT PU R UIM M NN N G 222000111776
5
Local pumpkins have arrived!
Flavors of Fall Autumn is a delight to the senses: the colorful changing leaves, the fresh, crisp air, the warm soups and ciders. These sights, smells and tastes provide a pronounced end to the warm season prior and a calming before the cold season to come.
Big Dipper Wax Works Sculpted Beeswax Candles Just the right amount of creepy for your holiday decor! These hand-sculpted candles are made with 100% unscented naturally filtered beeswax. Also available: pumpkins and corn cobs.
Each autumn, your co-op celebrates the season throughout the store with local pumpkins and bright mums, fall-flavored cafe specials and deliprepared foods, and Merc Made chili-ready course ground beef. Pumpkin spice is nice, but why not experience all that fall has to offer? Autumn is a great time to try exciting, limited time snacks in flavors like: apple cinnamon, caramel apple, maple, pomegranate, cranberry, chai and ginger.Visit us at 901 Iowa today!
From pumpkins to popcorn to gum pops, we have all your Halloween and trick or treat needs covered. Our aisles are stocked with your favorite candies and snacks - free from high-fructose corn syrup - plus, fresh ingredients to make your Halloween party fun and delicious.
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CONNECTIONS
AUTUMN INSPIRATION
A Guide to Winter Squash When it comes to winter squash, we’re talking a wide variety of fun and quirky-looking produce. Come fall, there’s no better table decoration than an assortment of winter squash. Winter squash belongs to the same botanical family as summer squash but has a harder rind and keeps much longer. Here are some of the most popular types and uses of winter squash: Kabocha (Green/Red)
Acorn
Smooth, dense, intensely yellow flesh that is similar in sweetness and texture to sweet potato. B E ST U SE S : curries, soups, battered and fried as Japanese tempura
Mild, versatile flavor and a tender-firm texture that holds up well when cooked. Hard rind helps squash hold its shape when baked. BEST USE S : baked, stuffed, cubed and added to grain salads
Pie Pumpkin
Butternut
Mildly sweet squash with a rich pumpkin flavor, perfect for pies and baked goods. Different from carving pumpkins, these are bred for sweetness and size. B E ST U SE S : pies, custards, baked goods, curries and stews
Vivid orange flesh is sweet and slightly nutty with a smooth texture that falls apart as it cooks. Rind is edible but squash is usually peeled before use. BEST USE S : soups, purees, recipes where smooth texture is highlighted
Red Kuri
Vivid orange, mildly sweet and smooth, dense squash with a delicious chestnut-like flavor. Makes a rich and velvety pureé. B E ST U SE S : Thai curries, soups, pilafs and gratins, baked goods
Delicata
Rich, sweet, flavorful yellow flesh tastes like a mix of chestnuts, corn and sweet potato. Quick-cooking with a thin, edible skin. Highly seasonal. BEST USE S : sauteéd until caramelized, broiled, baked
Spaghetti
orn Tortilla Chips
nic a hint
LIMITED EDITION
Pale golden interior is stringy and dense – in a good way! Use a fork to pry apart cooked flesh which resembles spaghetti in texture and mild flavor. B E ST U SE S : baked and separated, then dressed as you SALSA would pasta
2010 LIMITED EDITION SEASONAL RECIPE
Chipotle Pumpkin Salsa
Red Curry Shrimp and Kabocha Squash FROM WWW.STRONGERTOGETHER.COOP
This is a way to show off the meaty, dense texture of kabocha squash, and play up its sweetness with spice. Ingredients 1 cup short grain or sticky rice 1 pound large shrimp, peeled and deveined 1 can coconut milk 1 tablespoon red curry paste 2 cups chicken stock 2 tablespoons fish sauce, to taste 1/4 cup palm sugar or brown sugar 1 large lime, strips of zest or 6 kaffir lime leaves 4 cups kabocha or winter squash, peeled and cubed (about half of a 2.5 lb squash) 1/2 cup cilantro leaves, torn Preparation 1. Cook rice in water with a dash of salt. 2. Prep shrimp, reserve. In a wok or large sauté pan, heat the coconut milk. Add the curry paste, mashing it to remove any lumps, and bring to a boil. Add the chicken stock, fish sauce, palm sugar or brown sugar, and lime zest or kaffir lime leaves. Simmer for 10 minutes. 3. Add the squash cubes and stir, continue simmering until the squash is tender when pierced with a paring knife, about 10 more minutes. Remove lime zest strips or kaffir lime leaves. Add the shrimp and stir, cook just until the shrimp are pink.
article courtesy strongertogether.coop
WITh ROASTED TOMATILLO
Chef Rick Bayless celebrates salsa in all seasons. Especially the fall when golden pumpkins, tangy tomatillos and sweet onions overflow the produce bins. For our 2010 Frontera Seasonal Pumpkin Salsa, we used a combination of ripe pumpkin, fresh garlic and smoky chipotle chiles to add flavor and zest to a salsa made with our signature flame-roasted ripe tomatillos. Then we added grilled pumpkin
Nutritional Information
Calories: 354, Fat: 13 g, Cholesterol: 95 mg, Sodium: 1014 mg, Carbohydrate: 44 g, Dietary Fiber: 2 g, Protein: 15 gm
just for fun. This salsa is delicious with hearty
Find these seasonal products and more in store!
tortilla chips. But Rick suggests you try it on
grilled chicken and pork chops—you’ll be happy.
P r o d u c t S P ec i fi c at i o n S
AUTU MN 2010
PRODuCT #
11074
uPC
6 04183-11074 9
DESCRIPTION
Chipotle Pumpkin Salsa
JAR SIzE
16 oz.
PACK/CASE NET CASE WEIghT
Created by Rick Bayless, award-winning chef of Frontera Grill/Topolobampo, cookbook author and host of Public
6 6 lbs.
gROSS CASE WEIghT
10.5 lbs.
CASE DIMENSIONS
5.69” x 6.3125” x 9.375”
CASES/PALLET
200
CASES/LAyERS
25
# OF LAyERS
8
CASE CuBE
0.187
A US T PR UIM NN G 22001176
7
Great dishes don’t have to come from complicated, made-from-scratch recipes. Purchase some strikingly flavorful, easyto-prepare foods to serve alongside the usual, like a plate of Brie with Orange Preserves and Almonds.
Use brown rice or quinoa as the basis for your turkey-day stuffing this year. Add a more complex flavor by tossing in walnuts and chopped local apples.
Make gravy like Grandma (or your favorite chef). There are some top-notch, healthful cooking mixes available at the co-op.You’ll find delicious gravy mixes, dessert mixes and seasoning blends for salads and dips.
Focus on just one or two great dishes to complement your main course— especially if you’re serving appetizers. A couple delicious sides are all you really need and will allow you to spend more time with your guests.
Order ahead or visit our bakery for lovely desserts, pies and cheesecakes. While you’re there, choose some fresh scones or pumpkin bread to treat family and guests to special breakfast fare or to use as gifts.
Give that classic green bean casserole a modern makeover with fresh green beans, a spritz of lemon and a topping of toasted pine nuts.
Our fresh-never-frozen, local turkeys are free-range raised on Bauman’s Cedar Valley Farms in Garnett and Vesecky Family Farms in Baldwin City. All local turkeys are free of antibiotics and preservatives. Available in store beginning Saturday, November 18. No reservations needed.
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CONNECTIONS
THANKSGIVING
A celebratory dinner should be exactly that: a time to share delicious food with family and friends.While many people wish to serve traditional family favorites, there’s still plenty of room to liven up your holidays with a few new flavors, local foods and even nutritional boosters. Here are some ideas for making your holiday meals fresh, easy and fun.
Consider a slightly new twist on the centerpiece of your holiday meal—the turkey—by choosing a local one. Our local turkeys, available in a variety of sizes, will arrive Saturday, November 18. No reservations needed. Add an entirely new recipe or two to your menu. Sweet Potato, Red Onion & Fontina Tart or a Winter Squash Risotto are two great options that use seasonal vegetables in new combinations. Find these dishes and more on our website. Instantly transform the typical fare with seasonings: spice your eggnog with cardamom as well as cinnamon, sprinkle tarragon on plain mashed potatoes, and boost cranberry sauce with a dash of cayenne. courtesy strongertogether.coop
O R D E R S AC C E P T E D O C TO BE R 2 5 - NOVEMBER 18
traditional
vegan
Roasted Turkey Maple Glazed Yams with Cranberries Green Beans Amandine Classic Mashed Potatoes Traditional Herb Stuffing Homestyle Poultry Gravy Cranberry Relish Dinner Rolls
Mushroom Walnut Loaf Maple Glazed Yams with Cranberries Green Beans Amandine Mashed Potatoes Vegan Stuffing Mushroom Gravy Cranberry Relish Dinner Rolls
Individual servings
12.99 PER PERSON
$
family style
Everything but the turkey Maple Glazed Yams with Cranberries Green Beans Amandine Classic Mashed Potatoes Traditional Herb Stuffing Homestyle Poultry Gravy Cranberry Relish Dinner Rolls
Individual servings
12.99 PER PERSON
$
a la carte
Available in our Deli and Fresh To Go cases Select from a variety of the side dishes ready to heat and eat.
49.99 SERVES 4-6
$
O R D E R S AC C E P T E D O C TO BE R 2 5 - NOVEMBER 18 S E L E C T VA R I E T I E S AVA I L A BL E I N S TO RE
desserts
9 inch pies and cakes Classic Apple Pie Pumpkin Pie Local Sweet Potato Pie Local Bourbon Pecan Pie
Pumpkin Cheesecake Cherry Cheesecake Pumpkin Bread Assorted Cookies
Pre-payment for catering required at time of order.
AUTUMN 2017
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GIFTING BETTER ALL THE TIME SO MUCH
Terrapin Ridge Farms On trend and delicious, these gourmet jams and dips make scrumptious spreads on sandwiches, delectable dippers for crackers and chips, and tangy toppers on cheese.
Gift-giving can be tough. Sometimes you’re uncertain of wants and sometimes you’re simply uninspired. Before you consider the usual suspects: cash and gift cards, consider your co-op. Each and every holiday season, we bring in special foods, products, gifts and cards for a variety of interests and celebrations. As with all our offerings, we are committed to emphasizing local, organic, environmentally sustainable and fair trade items. Trust us, you can gift better! Here are some ideas and staff picks perfect for gift basket building, Secret Santas, hostess gifts, stocking stuffers and more! Come see us at the co-op this holiday season!
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CONNECTIONS
HOLIDAY PICKS
DRY Sparkling Holiday Flavors These limited edition flavors pair well with vodka, champagne and gin. Cranberry DRY Sparkling is tart, merry and bright, while Ginger DRY is bold, spicy and festive.
Pacha Soap Co. Froth Bombs
Evolution Salt Co. Lamps
Bring home the magic of the season with Sugar Cookie and Sugar Plum Fairy scented bath bombs. Great for use as stocking stuffers, additions to DIY gift baskets, and even tree ornaments!
With lamps made of the highest quality Himalayan crystal salt at affordable prices, Evolution follows fair trade, eco-friendly and socially responsible manufacturing practices.
Silk Road Bazaar Felt Zooties and Ornaments
Merc Made and Andrew & Everett Brand Cheese Balls
Inspire your little one’s imagination with these playful booties and ornaments. Handcrafted from sheep’s wool, they are the perfect natural and environmentally conscious apparel and decor.
Let’s face it. Cheese balls are the perfect party food. A little bit retro, a little bit modern. Sometime savory, sometimes sweet. Fun to make, exciting to dig into.
Divine Advent Calendar A delectable holiday countdown! Each window reveals a portion of the Christmas story and yields a scrumptious milk chocolate heart. 5% of sales go towards empowerment initiatives for the women cocoa farmers of Kuapa Kokoo in Ghana.
Mrs. Meyer’s Seasonally Scented Hand Soaps A co-op shopper favorite! Bring in the warmth this holiday season with the scents of Orange Clove and Iowa Pine.
Indigo Wild Zum Seasonal Bath and Body Care Enjoy the scents of the season—like
pine and spruce, frankincense and myrrh, peppermint and almond, and more—with a variety of soaps, body sprays, candles and lip balms.
AUTUMN 2017
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change for our community
OCTOBER RECIPIENT
Interdenominational Nutrition Kitchen (LINK) For 32 years LINK has provided free home-cooked, nutritious meals in a safe and welcoming environment for individuals and families who may be homeless, hungry, lonely, physically or mentally disabled or low income. LINK is a non-profit, powered by 46 volunteer groups with part-time serving managers. Several groups have been serving since LINK began. LINK serves lunch four times a week. Everyone is welcome, no questions asked. In 2016 LINK served 19,750 guests 27,035 meals. On Thanksgiving (2016), volunteers cooked and delivered 536 turkey dinners and served 225 meals at LINK.
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Change for our Community gives shoppers the opportunity to donate their change to local community organizations every time they shop. Each month, a different organization is featured as the recipient and 100% of all donations collected go to that specific organization.
NOVEMBER RECIPIENT
DECEMBER RECIPIENT
Just Food
19th Annual Giving Tree at the Co-op
Just Food is the food bank in Douglas County, supplying more than 29 partner agencies with frozen meat and fresh produce as well as bread and food donated from community drives. Just Food also specializes in direct client service through programs like Just Grow, Just Cook and Cooking Healthy Futures.
Now in its 19th year, the Giving Tree is a co-op tradition and an opportunity for shoppers and employees to help our neighbors in need.
Just Food and its partners play a key role in fighting hunger in our community by increasing the availability of a variety of healthy foods and helping to reduce waste and discarded food. In 2016, Just Food served over 13,000 Douglas County residents. For more information, visit www.JustFoodKS.org.
Individual donors, like you, cover the tree with handmade paper ornaments that represent gifts requested by our adopted families. Donors write their name and phone number on the ornament and hang it on the tree as a promise that they will provide this gift. Visit the store after Thanksgiving (or contact Nancy O’Connor at 785.843.8544) to find out what items are needed and to sign up. Gifts should be new and delivered unwrapped to our Customer Service Desk by Monday, December 11.
For more information, visit www. LinkLawrence.org or Facebook.com/ link4lunch.
All funds collected through Change in the month of December will supplement our adoptions and go toward the purchase of grocery gift cards. Surplus funds may be used to purchase gifts for families who have been not adopted.
Your co-op is accepting applications for consideration as 2018 Change for our Community partners.The application process is open from October 1–31.To learn more about eligibility and to obtain an application, contact Nancy O’Connor at cmef@themerc.coop.
We are thankful for the opportunity to come together to help make the holidays bountiful for these families.
CONNECTIONS
REACH OUT
Fall in Our Garden: Still Growing Strong NANCY O’CONNOR, DIRECTOR OF EDUCATION & OUTREACH
1,500 lbs
TOTAL HARVEST AS OF SEPTEMBER 15
Imagine your own fall garden. The tomatoes aren’t quite dead but you almost wish they were so you wouldn’t feel too guilty finally ripping them out. The bugs have taken over everything that still has life and the weeds are spindly and at least two feet tall. Then imagine a crew of 18 energetic people showing up at your garden and spending a collective 53 hours weeding, pulling up dead plants, digging up renegade trees, and moving two dump truck loads of mulch and compost. Not only is your garden beautiful, but it’s ready for fall planting. That’s what happened at West Middle School during our fall garden workday in September. It has been a good growing year, so far, in the Growing Food Growing Health School Garden, with abundant greens in the spring (250 lbs) and the best raspberry harvest ever (45 pints and still going). As always, it is amazing to watch the growth of our Student Gardeners as they become more confident with garden tasks. More importantly, it is remarkable to watch their growth as ambassadors for local food – giving garden tours, hosting visitors, and sampling their efforts every Thursday at the co-op.
lunch they have an opportunity to taste apple cake, apple sauce or apple cider, all made with fruit from their orchard. And later in the season, treats made with sweet potatoes and butternut squash. And when we take time away from the garden, Education and Outreach staff is busy all over our community – giving presentations, teaching classes, participating in health fairs, leading store tours, and generally building connections throughout our community. We’re grateful for the opportunity to do this good work and thankful for the community that believes in and supports our commitment to education. Left to right: Nancy prepares 400 apple cake samples for middle schoolers.Volunteers, like Maebelle, give us a lift. Student Gardener, Maddie, samples Gazpacho made with GFGH-grown produce. Beautiful butternut squash headed to the co-op’s deli. Laura picks cherry tomatoes in the West Middle School Garden.
It is also rewarding to watch more connections being made in the school as we visit West Middle School each week to sample foods made with produce from the garden. As students enter the cafeteria for
AUTUMN 2017
13
class calendar OCTOBER
Foods for Mood
HAND S - O N
Make Your Own Perfect Cinnamon Rolls
Saturday, October 7 | 2:00-4:30 p.m. Instructor: Mari Ruck Put on an apron and join Mari in the kitchen to learn how to make delicious, homemade cinnamon rolls! You’ll learn and knead, laugh and roll. The result will be a pan of cinnamon rolls to take home and bake in your own oven. Bring an 8- or 9-inch cake pan, an apron, and a rolling pin. We’ll have snacks and beverages to keep you going while you work. $30 PER PERSON
M EET U P
Food Allergy Meet Up Featuring Gluten- & Dairy-Free Chips
Monday, October 9 | 10-11 a.m. Instructor: Karen Duggan Join us for a learning opportunity at The Merc. Certified Holistic Nutrition Coach Karen Duggan leads one-hour sessions offering information, support, and product sampling for people dealing with food allergies. Bring your questions and connect with others in the food allergy community. Each month we will change the focus to support a variety of food allergies. FREE. NO REGISTRATION REQUIRED.
M INI C L A S S
Healing Foods - Kale
Monday, October 9 | 6-7 p.m. Instructor: Karen Duggan
ALMOST FULL
$5 PER PERSON
K IDS H A N D S - O N
Kitchen Science for Kids
Tuesday, October 10 | 4:30-6:30 p.m. Instructor: Rachel Ciordas The kitchen is the perfect place to explore science in a fun and easy way. Kids will create scientific (and edible) food experiments. We’ll start by learning the properties of emulsion to create a delicious Vinaigrette to eat on an awesome Homemade Salad. After that, osmosis will help us create Fruit & Nut Couscous! Our time in the kitchen science lab will wrap up with super cool Color Changing Cookies and Homemade “Soda” made out of real orange juice that will teach us all about PH levels. Science is fun! For kids ages 7-11. $30 PER CHILD, NO ADULT NEEDED.
CHEF S E R I E S
Tapas II with Wine Pairings
Wednesday, October 11 | 7-9 p.m. Instructors: Chef Paige Vandegrift and Josu Galdos
ALMOST FULL
$35 PER PERSON
Register by phone, in store or online at TheMerc.Coop.We cannot accommodate walk-ins. Attendees must register in advance. Must be 21 or over to attend classes that include alcohol. Material presented in class reflects the views and opinions of the presenter and is not an endorsement of products sold or philosophies held by The Merc Co+op.
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CONNECTIONS
Thursday, October 12 | 7-9 p.m. Instructor: Angie Schoenherr, MNT In this class, Angie will talk about the importance of food choices in supporting and maintaining stable moods. Angie will teach you how to make a Mexican-style Breakfast Casserole; Quinoa and Sweet Potato Patties; Thai-inspired Salmon Soup; and No-bake Walnut Cookies. With Angie’s calm and fun demeanor and delicious samples, you’re sure to leave class in an uplifted mood. $22 PER PERSON
Herbal Antibiotics
Saturday, October 14 | 2-4 p.m. Instructor: Ocoee Miller Prepare for winter infections. With colder weather setting in we are more likely to succumb to bacterial infections, especially of the lungs, throat, sinuses, or even the digestive tract. Usually we’d rather not take antibiotics, but sometimes it is necessary. When infection does not quickly resolve on its own, we have excellent herbal antibiotics to turn to. In this class Ocoee will teach you what herbs to use to keep yourself healthy. Be prepared. $15 PER PERSON
The Classic French Éclair
Monday, October 16 | 7-9 p.m. Instructor: Claude Aoun Éclair translates to “flash of lightning.” Many say that it is an old joke of pastry makers that the éclair is eaten “in a flash” because it’s so good. We hope you’ll take time to savor your incredible freshly-made éclair while you enjoy tea and coffee. Then sit back and be mesmerized as Claude teaches you how to make these delectable pastries from scratch - starting with La Pâte à Choux (the pastry), delicious Crème Patisserie (filling), and perfect Chocolate Glaze. Join us for an evening in France. $22 PER PERSON
CH EF SER IES
Paris Bistro
Tuesday, October 17 | 7-9 p.m. Instructor: Chef Paige Vandegrift
ALMOST FULL
$25 PER PERSON
LUNCH A ND LEA R N
Socially Responsible Investing: Doing Well, While Doing Good!
Wednesday, October 18 | 12-1 p.m. Instructor: Stuart Smith As co-op owners and shoppers, you have chosen to support a business that prioritizes the well-being of its customers and community. Did you know there are ways to invest for financial return and at the same time bring about social change? Stuart Smith, Mainstreet Credit Union Financial Advisor, will highlight the growth of socially responsible investing (SRI). This global phenomenon is allowing average investors to put money into organizations that promote environmental stewardship, human rights, consumer protection and diversity. Complimentary lunch and beverages provided by our deli. $5 PER PERSON
OCTOBER CLASSES
M INI CL AS S
Delicious Paleo Roasted Chicken + Healing Bone Broth
Wednesday, October 18 | 6-7 p.m. Instructor: Karen Duggan Learn to make a tasty twist on a classic Paleo meal that is economical and simple to prepare, Roasted Chicken and Vegetables. At our house we feast on roasted chicken weekly and then have leftovers for 1-2 more main dishes. We will even use the carcass to make delicious and healing Chicken Bone Broth. Whether you are cooking for one or six, this class is for you. Come and learn how to prepare these two simple and delicious basics in this one-hour mini class. Gluten and dairyfree. $5 PER PERSON
Vitamins, Supplements, Herbs, Oh My!
Wednesday, October 25 | 7-9 p.m. Instructor: Kelly Kotlinski Do you want to know how to navigate vitamin and supplement options instead of feeling intimidated or overwhelmed? This class will help! Kelly will give a broad overview on differences between vitamins, supplements, and herbal remedies like tinctures and oils. We will discuss a quick guide on how to find what you’re looking for, find more information about products, and make good decisions. We will also discuss some of the top supplements recommended and why they are so popular. Let’s learn and become more comfortable shopping for vitamins together! $15 PER PERSON
Halloween High Tea
Thursday, October 19 | 7:00-9:00 p.m. Instructor: Lorel Lewis It’s October...time to lift your spirits and taste the flavors of fall at a Halloween High Tea. Lorel will pair Fresh Apple Cider and Cinnamon Tea with a Goat Cheese and Greens Salad; Hobbit Sandwiches; Perfect Deviled Eggs; Chocolate Dipped Orange Shortbread; and warm Apple Fritters. We’ll talk about Halloween history and traditions and end with a fun Victorian Fate Cake. Bring a friend, wear a costume, or just come to sit for a spell. You’ll be enchanted! $22 PER PERSON
Anti-Inflammatory Recipes for Winter
Thursday, October 26 | 7-9 p.m. Instructor: Angie Schoenherr, MNT In this class, Angie will guide you through creating recipes to help fight off inflammation as we enter the winter season. Throughout the class you will learn how to create anti-inflammatory meals including: Pumpkin Nut and Seed Granola; Roasted Brussels Sprout and Walnut Salad; Warming Ginger and Garlic Soup; along with a Spiced Cranberry Apple Sweet Potato Bake. Leave class prepared for colder weather. $22 PER PERSON
Arthritis - The Herbal Answer
K IDS HAN D S - O N
Healthy Halloween with Kids
Saturday, October 21 | 12:00-1:30 p.m. Instructor: Lily Siebert Your costumes are made, jack-o-lanterns carved, and spider webs hung, but what about the treats? In this hands-on class, Lawrence’s mini ghosts and goblins will make Yogurt-Covered Ghosts and Strawberry Ghouls; Carrot Witch Fingers; Chocolate-Pretzel Monster Fingers; Bloody Grape Floats; and a Spooky Surprise. All students will be sure to get in the spirit with these delicious treats, no tricks! This is a hands-on class for children ages 5-8, costumes encouraged.
Saturday, October 28 | 2-4 p.m. Instructor: Ocoee Miller Often our joints begin to ache more as the weather becomes colder. Osteoarthritis is fairly easily diminished with a few food changes and use of the right herbs. Speaking from personal experience, Ocoee can help you enjoy the holiday season without hurting in all your joints. Wouldn’t that be nice? The herbal remedies are not expensive and are easy to use. So, why not be a lot more comfortable this winter? $15 PER PERSON
$20 PER CHILD, NO ADULT NEEDED.
NOVEMBER
Creating Natural Perfumes with Essential Oils
MINI CLA SS
Monday, October 23 | 7-9 p.m. Instructor: Rachad Atat Similar to how fragrance in plants is used to attract insects to ensure pollination, for thousands of years we have perfumed ourselves to influence our mood and emotions, as well as to attract others’ attention. In this exciting class, we will learn about nature’s most valuable materials of perfumery, the essential oils, by studying their characters of fragrance, their intensity, and their effects on our being. Finally Rachad will formulate feminine and masculine fragrances that are reminiscent of natural body odors. $15 PER PERSON
Healing Foods - Celery
Wednesday, November 1 | 6-7 p.m. Instructor: Karen Duggan Celery has a long and prestigious history of use, first as a medicine and later as a food. Come and learn why celery should be a part of your healthiest way of eating. We will prepare and enjoy a Creamy Celery Soup; a seasonal Green Salad featuring celery; and a Crudité Platter with Dipping Sauces that will be perfect accompaniments for your holiday celebrations. This one-hour class is gluten and dairy free. $5 PER PERSON
Turkey Cooking Basics
CHEF SER I E S
Inspired Cooking by the Book - Autumn
Tuesday, October 24 | 7-9 p.m. Instructor: Chef Paige Vandegrift Join Chef Paige for the third in the series of Inspired Cooking by the Book – recipes from her favorite cookbooks celebrating the seasons. Enjoy the flavors of autumn starting with Roasted Pear Salad with Endive, Hazelnuts and Blue Cheese; then on to satisfying Yellow Split Pea Soup with Autumn Squash & Kale; followed by Pasta with a Savory Mushroom Sauce. This delicious fall evening will end with Caramel Nut Tart – an autumnal celebration. $25 PER PERSON
Thursday, November 2 | 7-9 p.m. Instructor: Depal Patel Get into the basics of cooking a perfect turkey! Our menu will consist of a duo of turkeys each paired with a side dish. We will cook a Brined Herb Turkey Breast and BBQ Turkey leg to demonstrate optimal cooking methods for both white and dark meat. Accompanying sides will be Classic Herbed Stuffing and not-so-classic Mashed Potatoes with Egg Yolk and Chive Oil. We’ll demonstrate basic stock making techniques with turkey backs and necks, turning that into delicious gravy. A decadent Merc Made Sweet Potato Pie will conclude the evening. $30 PER PERSON
CO+NNECTIONS IS A PUBLICATION OF THE MERC CO+OP
WINTER 2017
ADVERTISE IN
Connections reaches over 12,000 area households each and every quarter. Download a rate card from our website or e-mail Marketing@TheMerc.Coop for details. AUTUMN 2017
IN THIS ISSUE
15
K IDS H A N D S - O N
MINI CLA SS
Saturday, November 4 | 12:00-1:30 p.m. Instructor: Lily Siebert Let’s celebrate one of the most iconic images of fall - apples! In this class, our Young Chefs will prepare some savory and sweet creations with their new friends. We will start off the class with a taste test of various apple varieties. Then we will prepare Apple and Cheddar Grilled Cheese; an Autumn Apple Salad; and Mini-Apple Pies for sampling. This is a hands-on class for children ages 7-11.
Monday, November 13 | 6-7 p.m. Instructor: Karen Duggan Preparing healthy and delicious Paleo friendly dishes for your family or friends can be pretty simple and stress free, full of nutrition and great taste. We will prepare three absolutely divine make-ahead recipes to accompany your turkey: Healthy Green Bean Casserole; Garlic Rosemary Mashed Potatoes; and Paleo Pumpkin Cheesecake, plus a bonus taste of Savory Grain Free Dressing. This one-hour class is gluten and dairy free.
Autumn Apples with Kids
$20 PER CHILD, NO ADULT NEEDED.
A Vegetarian Feast for the Holidays
Monday, November 6 | 7-9 p.m. Instructors: Nancy O’Connor, MS Ed & Jim Lewis Holiday celebrations demand a special centerpiece for the meal. If you’re looking for vegetarian ideas for yourself or visiting family, come to this fun class for inspiration.You’ll sample an impressive Tofu Turkey; served with Veggie Stuffing; Mashed Potatoes & Parsnips; topped with Miso Gravy.You’ll also get a taste of Savory Vegetable Pot Pie served with Dark Cherry Cranberry Sauce. If you’d like something quick and easy we’ll sample several of the Merc’s frozen ready-to-bake “roasts”. Lots of good cheer guaranteed with Jim and Nancy. $22 PER PERSON
Meal Prepping for Winter
Tuesday, November 7 | 7-9 p.m. Instructor: Angie Schoenherr, MNT Winter is a great time to focus on meal prepping in order to achieve better health and immunity throughout the holidays. In this class, Angie Schoenherr, M.N.T., will show you how to plan and prepare for easy, delicious winter meals.You will learn techniques on how to be more efficient and savvy at meal prepping, along with how to make different winter recipes ranging from Winter Soups; Spiced Root Vegetables; to Curried Chicken Crock-pot Stew. $22 PER PERSON
CHEF S E R I E S
Thanksgiving Favorites
Wednesday, November 8 | 7-9 p.m. Instructors: Chef Nancy Stark & Chef Paige Vandegrift
ALMOST FULL
$37 PER PERSON
Sweet & Savory Crepes for the Holidays
Thursday, November 9 | 7-9 p.m. Instructor: Rachel Ciordas Wow your family and friends with crepes for the holidays! Rachel is just the person to make it fun and easy. For a savory experience you’ll enjoy Lacy Herb Crepes with Tarragon Chicken; and Galette Florentine, traditional buckwheat crepes from Brittany filled with delicious herbscented spinach filling. Then on to sweets with Crepes Suzette, orange butter crepes with cognac.You’ll even learn how to make Homemade Chocolate Nut Spread (your very own real food version of Nutella) served, of course, with Crepes! $22 PER PERSON
M EET U P
Food Allergy Meet Up Featuring Gluten-Free Pizza
Monday, November 13 | 10-11 a.m. Instructor: Karen Duggan FREE. NO REGISTRATION REQUIRED.
Healthy & Delicious Paleo Thanksgiving
$5 PER PERSON
CH EF SER IES
Asian Inspirations with Boulevard Beer Pairings
Tuesday, November 14 | 7-9 p.m. Instructor: Chef Nancy Stark If you’re looking for a little pre-holiday fun and relief, this class is just what you’re after. With Nancy’s playful teaching style, all-new recipes, and the perfect Boulevard beer pairings, you’ll leave class fortified for the holidays ahead. Enjoy Karen’s Chinese Chicken Buns; Shrimp Poke on greens, with pickled radish and scallions; Shoyu Ramen with braised pork, fresh noodles, and soft jammy egg; and a strong finish of Coconut Panna Cotta with Mango Gelee. Just what you need to make it through Thanksgiving stress. $35 PER PERSON
CH EF SER IES
Wonderful Ways with Winter Squash & Sweet Potatoes
Wednesday, November 15 | 7-9 p.m. Instructor: Chef Paige Vandegrift Sweet potatoes and winter squash are the deep, rich tastes of fall. Enjoy very special recipes featuring them prepared by Chef Paige.You’ll enjoy Spinach Salad with Roasted Butternut Squash, Red Onions & Spiced Pecans; Savory Winter Squash Tartlets; Rigatoni with Braised Winter Squash & Bacon; Sweet Potato Gratin with Turnips & Yukon Gold Potatoes; and the perfect end – moist and delicious Marbled Chocolate Sweet Potato Cake. This class is truly a celebration of autumn. $25 PER PERSON
Make-Ahead Pies for Thanksgiving
Thursday, November 16 | 7-9 p.m. Instructor: Lorel Lewis Thanksgiving blessings abound – but time and oven space are limited! Join Lorel for an evening of tips to help you make your favorite pies BEFORE the feast. We’ll make Perfect Pie Crust, then the classics – Pecan; Pumpkin; and Apple – and pause to discuss ways to prepare each ahead. We’ll also explore pie variations – Apple Crostata; Pear Cobbler; and Refrigerator Pie. We’ll even send you home with a can of pumpkin to get you started. Make your holiday easy as pie! $22 PER PERSON
Is Your Tummy Unhappy?
Saturday, November 18 | 2-4 p.m. Instructor: Ocoee Miller Eating a fine meal shouldn’t make you miserable. Cramps, bloating, gas and heartburn are all avoidable if the right herbs are used. We are entering the season of many rich holiday meals. Let’s be sure you can enjoy these festive dishes without discomfort. Ocoee can teach you how to easily use herbs to create great digestion. Let’s make your tummy happy once again. $15 PER PERSON
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CONNECTIONS
NOVEMBER CLASSES
Take Care of Your Face with Aromatherapy
Monday, November 20 | 7-9 p.m. Instructor: Rachad Atat The face is among the first to show visible signs of aging. We will take a holistic approach to taking care of the face. We will learn about exfoliation, cleansing, massaging, and formulating serums and cleansing solutions for a more radiant rejuvenated face. We will identify the essential oils with the most powerful regenerative actions on the skin and we will use them in different formulas and recipes. $15 PER PERSON
A Mediterranean Feast
Thursday, November 30 | 7-9 p.m. Instructor: Claude Aoun In addition to Claude being an incredible baker, in this class he’ll also treat us to his cooking skills with a delicious Mediterranean meal. Claude will prepare Baba Ghanouj (which literally means “Spoiled Father”), made with puréed roasted eggplant, garlic, lemon juice and tahini.You’ll also enjoy Ablama (zucchini stuffed with ground lamb and pine nuts in minty yogurt sauce). We’ll finish class with a famous Mediterranean sweet, Knafeh (cheese dessert, topped with crushed pistachios and soaked in syrup perfumed with orange blossom and rose waters).
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GROUND BEEF AVAILABLE AT THE CO-OP
Kansas Organic Beef Dry-Aged & Custom Cut
MAKING “MOUSE CALLS” IN LAWRENCE SINCE 1990
Dave Greenbaum 785-218-9676 www.calldrdave.com
Local, Certified Organic, Whole • Halves • Quarters 100% Grass Fed, Dry-Aged Beef Ground Beef available at The Merc Fill your freezer with USDAVogelsberg-Busch Certified Organic Beef Nancy or share with family and friends.
Home, Kansas 66438 785-799-3737
Kansas Organic Farmers since 1878
www.bossiesbest.com
Nancy Vogelsberg-Busch • Home, Kansas 664381878 KANSAS ORGANIC FARMERS SINCE
785-799-3737 www.BossiesBest.com
Real Estate Questions? Here’s Howe!
$22 PER PERSON
DECEMBER M INI CL AS S
Let’s Celebrate Biscotti, Sugar Cookies & Healing Tea
Monday, December 4 | 6-7 p.m. Instructor: Karen Duggan Karen will share her favorite celebration recipes that are gluten and dairy free in this one-hour mini class. Karen will demonstrate simple and delicious Cranberry Almond Biscotti; and easy Gluten Free Sugar Cookies (both made without processed sugar!). We will also enjoy a cup of healing Cinnamon Tea served with allergy friendly treats. Great foods for yourself or gift giving to your loved ones.
Thomas Howe
Merc Member since 1979
1501 Kasold Dr. Lawrence, Kansas 785.550.1169
Thomas@ThomasHoweOnline.com LawrenceRealEstateAgents.com
$5 PER PERSON
CHEF SER I E S
Fabulous Holiday Cookies
Tuesday, December 5 | 7-9 p.m. Instructor: Chef Paige Vandegrift Paige’s holiday cookie class has become a special tradition at the Merc. We have people who faithfully repeat this class each year and Paige has accommodated us with two versions of this popular class. This year’s menu includes Pepparkakor (Swedish Ginger Thins); Walnut Acorn Cookies; Cranberry Pistachio Rugelach; Linzer Thumbprints; Chocolate Almond Toffee; Chocolate-Espresso Snowballs; ApricotAlmond Streusel Bars; and Chocolate & Vanilla Checkerboard Cookies. We’ll put on the tea and coffee.You’ll be in the holiday spirit! Note: This class is not about mixing dough, but more about forming cookies. $25 PER PERSON
AUTUMN 2017
17
ACUPUNCTURE, BODYWORK NUTRITION THERAPY Celebrating 30 years!
LUNCH A ND LEA R N
Managing Your Debt Load
Wednesday, December 6 | 12-1 p.m. Instructor: Ken Armstrong This class will help you understand your debt load and how that affects your next loan. Learn what homework you can do, what tools you need to know, and how to obtain the best loan possible. Ken will help you be prepared and share his valuable knowledge about what kind of loans to look for and what kind to “steer clear” from. Complimentary Merc Made lunch and beverages. $5 PER PERSON
Holiday Recipes from Around the World
785.843.7455 | 1045 KENTUCKY SOUTHWINDHEALTHCOLLECTIVE.COM
Tom Harper
REALTOR®, CRS, ABR, GRI, e-PRO
1339 Massachusetts 1339 Massachusetts ~ footprints.com Lawrence, KS 66044
785.218.6351
Wednesday, December 6 | 7-9 p.m. Instructor: Angie Schoenherr, MNT As we approach the winter holiday season, how about incorporating some different dishes into your holiday traditions? In this class Angie Schoenherr, M.N.T. will teach you recipes and traditions from several different countries.You will learn how to make Perfect Potato Latkes; an Italian Lentil Soup; Meat-Stuffed Poblano Peppers topped with Walnut Sauce; and Almond Molasses Cookies. Come and join the festivity! $22 PER PERSON
Festive Holiday Appetizers with Wine Pairings
Tom-Harper.com
stephensre.com
3,000 Pair in Stock
Thursday, December 7 | 7-9 p.m. Instructor: Rachel Ciordas Holiday entertaining doesn’t have to be stressful. With a little help from Rachel you can put out a lovely spread of holiday appetizers, with just the right wines to compliment them. Treat your guests to: Fromage Fort (a delicious and thoroughly festive French cheese spread); true Swedish Meatballs (everyone loves a meatball appetizer); Devils on Horseback (retro stuffed baconwrapped dates, its a people pleaser!); and classic Spanish Tortilla. All paired with the perfect party wines. Let the festivities begin! $35 PER PERSON
Victorian Christmas Tea
Locally owned all-natural pet supply, grooming and self wash spa 6th & Wakarusa 4701 Bauer Farm Drive Suite B Lawrence, KS
Delivery now available!
785-842-1559
18
CONNECTIONS
Saturday, December 9 | 2-4 p.m. Instructor: Lorel Lewis Treat yourself this holiday to a Victorian Christmas Tea! Join Lorel for an afternoon tea sampling treats from a kinder, gentler era: Sugar Plums; Stars of Bethlehem; Egg and Cress Sandwiches; and traditional British Christmas Cake. We’ll also taste newer fare: Christmas Morning Scones; Winter Slaw; and Onion Tart. We’ll welcome you with Wassail and entertain you with stories of Christmas Past. A bottomless pot of tea (properly brewed!) will fortify you for the holi-daze ahead. Take comfort and joy – come to tea. $22 PER PERSON
Located at the back of Aisle 6 Mon.-Fri. 9 a.m.-7 p.m. Sat. 9 a.m.-3 p.m. Sun. 10 a.m.-2 p.m.
DECEMBER CLASSES
M EET UP
Food Allergy Meet Up Featuring Gluten & Dairy Free Snacks & Bars Monday, December 11 | 10-11 a.m. Instructor: Karen Duggan FREE. NO REGISTRATION REQUIRED.
CHEF SER I E S
A Simple & Elegant Holday Menu with Wine Pairings
Tuesday, December 12 | 7-9 p.m. Instructor: Chef Paige Vandegrift Holidays are that time of year when we share special meals with friends and family. If you like entertaining but need help planning and executing the meal, and then choosing the perfect wine accompaniment, join Paige and Josu as they put you in the holiday spirit with their combined talents.You’ll enjoy four pairings, including Slow Roasted Pork with Fennel & Apples; Homemade Potato Gnocchi; and fabulous Date, Dried Cherry & Chocolate Torte. A very special and inspiring evening. $35 PER PERSON
M INI CL AS S
Healing Foods - Ginger
Wednesday, December 13 | 6-7 p.m. Instructor: Karen Duggan Come and learn why the health benefits of ginger are so extraordinary and help bring powerful pain and digestion relief. We will learn how to prepare simple and delicious recipes that highlight this amazing healing food including Fried Quinoa with Ginger and Garlic; Ginger Snap Cookies (a perfect gluten free holiday treat); Hot Ginger Tea; and Sparkling Ginger Water. One-hour class, gluten and dairy free. $5 PER PERSON
Christmas in Switzerland
Thursday, December 14 | 7-9 p.m. Instructor: Rachel Ciordas Celebrate Christmas in the snowy Swiss Alps with a fondue party! We’ll start with a Crisp Tart Winter Salad. Then it’s on to the star of the evening creamy cheesy traditional Swiss Fondue served with crusty bread, vegetables, and all the accompaniments. Finish up the evening with an impressive Linzer Torte. And you can’t call it a night in Switzerland without a little chocolate, so Chocolate Truffles it is. We’ll toast this festive evening with a traditional glass of Gluhwein! (Mulled wine - a non-alcoholic version will also be available). $22 PER PERSON
K IDS HAN D S - O N
Let’s Make a Gingerbread House
Saturday, December 16 | 12-2 p.m. Instructor: Lily Siebert We’re inviting our young chefs to join us in The Merc’s Classroom to celebrate the holiday season with a homemade Gingerbread House! You’ll build your own house from scratch, constructing your festive creation, and decorating it with all kinds of goodies – creating homemade fun! We’ll drink eggnog, put on the holiday tunes, and celebrate the season. This class is for kids ages 7-11. Limit of 10 children.
CH EF SER IES
A Special Holiday Evening with Chef Paige
Tuesday, December 19 | 7-9 p.m. Instructor: Chef Paige Vandegrift Take a break from the holiday bustle to spend a relaxed evening in the Merc Classroom with Chef Paige, where she will cook up some of the holiday foods she loves. As usual there will be instruction, sampling, and recipes, but also time for a few holiday stories and a little festivity. In the spirit of this special evening you are invited to bring a bottle of wine if you’d like. We’ll take care of uncorking (or unscrewing) and we’ll provide wine glasses, holiday music, and good cheer. $25 PER PERSON
Bûche de Noël – French Yule Log
Wednesday, December 20 | 7-9 p.m. Instructor: Claude Aoun This incredible holiday treat is as much art as it is confection. During the holidays, windows of bakeries in Paris are filled with intricately decorated “logs” made of delicious cake rolled up with chocolate buttercream and iced with ganache – each yule log more beautiful than the next. Besides being exquisite, yule logs are very tasty.You’ll get to see and sample this work of art made by Claude while you enjoy tea, coffee, and the holiday spirit. We’re sure it will be an enchanting evening. $22 PER PERSON
Co-op Celebrated as Master LEAP Partner For more than 24 years, the mission of the Lawrence Education Achievement Partners (LEAP) has been to create and build community partnerships that support and enhance student achievement and success in Lawrence Public Schools. The Merc Co+op has been a long-time LEAP partner of Hillcrest Elementary, Sunset Hills Elementary and West Middle School. For the sixth consecutive year, we were celebrated as Master LEAP partners for providing in-kind and monetary contributions totaling over $10,000 annually. We are proud to be a source of support, education and information for these schools and the children and families who make up our community.
$30 PER CHILD, NO ADULT NEEDED.
Good things come in small packages. Store gift cards and class gift certificates are available in any amount. Visit us in store or online for details.
AUTUMN 2017
19
sTanDaRD REGULaR U.s. PosTaGE
PaiD
LaWREnCE, Ks PERMiT no. 116
901 Iowa • Lawrence, KS 66044 785.843.8544 • Open 7 a.m. – 10 p.m.
Looking to stretch your grocery budget? Field Day is part of Co+op Basics—our everyday low price line of food and products.You’ll find everything from pantry essentials and eco-friendly household products to healthy snacks and kids’ favorites. The one thing you’ll never be without is great taste! So go ahead and stock up the kitchen, the lunch boxes, the party bowls and more with our ever growing assortment of natural and organic products.
Keep up to date with your co-op! Find out when sales and events are happening at the co-op with our new online Events Calendar at www.TheMerc.Coop/Events