co+nnections IS A PUBLICATION OF THE MERC CO+OP
Spring 2018
In this issue
Solar Project Final Phase page 3 It’s Easy Being Green page 4 Spring Selections page 5 Growing Health and Hope page 8
FROM THE BOARD
Board of Directors
Shopper Survey and Affordability the Focus of Board Retreat barbara clark, board president
The Merc Co+op’s board members and select managers met in February for our Annual Retreat. Being ever mindful of our divergent roles, having an entire day to delve further into conversations about our co-op’s future was an important opportunity and it allowed for alignment of our vision. You, our owners and shoppers, were a dominant part of our dialogue on that day. Last September, the co-op contracted with the Survey Research Center at the University of Wisconsin-River Falls to gather information about our customers’ satisfaction. It provided us data to better understand and improve services for our owners and shoppers. What we learned is that your co-op ranks higher than the national average for shoppers who feel their needs are being met “very well.” When shoppers were asked to rank factors that would cause them to spend more of their grocery dollars at the co-op, the highest ranked response – by a large margin – was lower prices. And overall, lower prices and improved product selection were identified as “the most important operational change which, if
new owners Grant Auer Michael Bassett Charles Baylor Michael Beard Susan Bonham Diana Bunin Marty Cerier Rebecca Clothier Rachel Cunning Sherry Dalrymple
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Joe Deleo Vickie Dettman Suzanne Ellis Terri Forster Pam Gibbs Elizabeth Glass Terry Guy Elizabeth Hageman Cheryl Harader Erin Henderson
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John Horvath Lavana Hubbel Ilka Iwanczuk Andrea Kalish Perry Kennard Fatima Khan Kenna King David Klebek Jessica Kleoppel Kim McDermet
implemented, would improve services to our owners and shoppers.” The co-op is taking your feedback to heart. We heard that you appreciate having affordable basics like our private label, Field Day, part of our Co+op Basics line which includes everything from cereal to chicken to paper towels. As the products within those lines expand, the co-op will continue to bring more in. In another step towards affordability and selection, the co-op recently applied to be a WIC vendor. Women, Infants and Children (WIC) is a federal healthcare and nutrition assistance program for low-income pregnant women, breastfeeding women, and children under the age of five. Being responsive to our shoppers’ wants and implementing inclusive programs is part of our continued commitment to making progress on our Ends Policies. Thank you to those who participated in the survey as well as those who share via customer comments.Your opinions continue to impact your board’s focus as well as how your co-op operates.
december 2017-february 2018 Chad Meyers Andria Nutsch Kim Orth Clare Payne Erik Peltzman Lynn Piller Kent Politsch Asha Pruitt Gwendolyn Regan Katharina Schaumburg
Sarah Schneider Gary Snyder Eric Stone Lorraine Tatarsky Regina Thomas Ellen Vaughn Debra Warren Sheila Wells-Moreaux April Whittaker
Barbara Clark President Deborah Altus Kelly Barth Judy Dutton Jake Johannes Anthony Lang Mark Sprague The next board meetings will be held Monday, April 2, Monday, May 7 and Monday, June 4. CO+OP STAFF
Rita York Hennecke General Manager Chris Babcock Center Store Manager Linda Cowden Long Produce Manager Zac Hamlin Human Resources Manager J.P. Hinds Front End Coordinator Jason Lovell Finance Manager Martin Maigaard Food Services Manager Lowen Millspaugh Merchandising Manager Rhiannon Pearson Retail Systems Coordinator 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.
April 18-May 1 Owner Appreciation Days
Owners save up to 20%
Take advantage of great deals throughout the store and stock up to save up to 20% on one purchase. Not a co-op owner? Sign up any time before or during Owner Appreciation Days to save!
Watch the mail for your special owner coupon!
Employees of the Month JANUARY Becky Crook Kitchen Cooperator
Becky is a wonderful and extremely valuable part of our team, and one of the most positive people to work alongside. Her passion for food, community and sustainability is evident in her work and her participation in projects throughout the co-op, including the Green Team. She is consistent and continually finding new ways to help her team out. Becky has embraced the concepts of “going direct” by vocalizing her ideas and of being “100% accountable” by following through on ways that we can aim higher and improve both food services and the store.You are much appreciated, Becky!
FEBRUARY Liz Kavitsky Center Store Cooperator Liz aka Lizaroni aka The Fridge Beast is efficient, entertaining, and elaborate. Her efficiency and attention to detail has been a vital addition to the Center Store Department and most notably in the fridge, freezer, and bread departments. Her co-workers appreciate her magnanimous disposition and positive, upbeat approach. We are thankful for her work and her spirit. Go Liz!
View the latest Co+op Deals flyer and “Discover” coupon booklet in store and online at www.TheMerc.Coop.
MARCH Jerry Hunt Produce Cooperator
Jerry is dependable, productive, eager and helpful. Every morning he busts out freight in the most efficient manner and he wastes no time hitting the sales floor to get things stocked. He’s got a great work ethic, is ready to take on any task, and can often be found doing extra things like cleaning the dock or basement. Jerry’s attitude is exemplary and it shows. He asks questions to increase his knowledge and he has even eaten a few things that he has never tried before-some of which I’m sure he wished he hadn’t! Thanks for all you do and thanks for being another produce rock star!
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Coming this summer, solar-covered carports will complete our solar project the city’s largest solar installation to date!
For more information and images of the carports, visit www.themerc.coop/sustainability
Here Comes the Sun The month of April marks one year since announcing the co-op’s plan to go solar. It’s exciting to know that this important work is almost complete!
$1.8 M
estimated energy savings (25 years)
This June, your co-op will begin Phase 3 of our solar installation. Cromwell Solar will install two solar-covered carports on the south side of our parking lot. Comprised of 384 solar panels mounted on steel beams, the two carports will offer 32 spaces with partial protection from the elements and shade from the hot summer sun. In addition, a solar-powered car charging station will be added for shopper’s use. The carports themselves will be constructed in phases beginning with the placement of concrete footings. The building of the steel structures, then the installation of the racks and solar panels will follow. The final phase will include electrical wiring and inspections. “We realize that construction isn’t always fun, but we’re counting on you our owners and shoppers - to come by, check out the progress and be a part of this transformational project,” Rita York Hennecke, General Manager said. “Soon, you’ll be shopping Lawrence’s only solar-powered grocery store!” 3
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16.5 M
pounds of pollution avoided (25 years)
29%
amount of energy offset from solar
200
kilowatts of solar installed
688
number of solar panels and cells
sustainability
It’s Easy Being Green The Green Team, a group of co-op employees who are passionate about sustainability and driven to lead projects in support of that passion was revived in 2017. This year, the Green Team will focus on a variety of projects with both local and global impact. Your co-op is a leader among grocery stores in food waste prevention and recovery. With the philosophy that unsellable food should be directed to “humans then animals then soil,” the Green Team has made further reduction a top priority. In fiscal year 2017, the co-op donated 4.07 US tons of food to Just Food. Meanwhile, our produce department continues to provide free trimmings to local farmers for use as animal feed. We have started composting with Missouri Organic, and now divert nearly 10,000 pounds of food waste from landfills each month. Our coffee cups and soup bowls are compostable, and the team is currently examining ways to convert more supplies to compostable materials.
Further Green Team efforts include enhanced recycling. Since leasing an in-house cardboard baler three months ago, we have recycled 22,000 pounds of cardboard, saved $6,842 in fees and generated $745 from recycling sales. Your co-op has already reduced electricity use by over 30% since 2012, and the Green Team is committed to building on that momentum. While our solar installation is underway outside, employees inside are constructing and investing in coverage for open coolers to reduce electricity consumption overnight. In addition, the team is focusing on preventative maintenance and reducing the chance of refrigeration leakage – a large contributor of greenhouse gas emissions. Led by the Green Team, the coop is now participating in Co+op Forest, a National Cooperative Grocers (NCG) program designed to help offset carbon emissions. Launched in 2014, Co+op Forest grows a sustainable forest in a formerly deforested region of the
The Green Team on our roof: Chris, Diven,Valerie, Eric, Rhiannon, Becky, Mike, Kyle and Lowen
Peruvian Amazon, in partnership with organic farming cooperatives and Pur Projet. The idea behind this unique program is simple: food co-ops calculate their annual carbon emissions then fund the planting or protection of a corresponding number of trees sufficient to offset that carbon. As of 2017, Co+op Forest includes an estimated 1.7 million trees which will offset 3,510 metric tons CO2e, while also providing income and environmental benefits to the surrounding community. This important work could not be done without our dedicated owners, shoppers and employees. Your participation in this co-op makes it possible to identify, invest in and enact these sustainability projects. For more information about our Green Team and their efforts, be on the lookout for our team members (below) or contact the co-op at ownerservices@ themerc.coop.
Planting the Co+op Forest in the Peruvian Amazon
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spring favorites
The return of colorful, fresh, seasonal produce is the inspiration for these spring-time suggestions from our staff!
“This is one my favorite spring recipes. All the best flavors combine in a celebration of the season!”
Patty Martella Center Store Specialist
“Each spring, I look forward to asparagus. Sauted with onions, butter and garlic, then finished with a splash of lemon, they are simple and delicious!” Linda Cowden Long Produce Manager
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staff picks
Cal-Ann Farms Living Basil “My favorite springtime ingredient is fresh living basil from our produce department. I get one of these and will reuse it many times. Then, after using the first batch, you can plant it back into the soil! In the spring, fresh pesto is my favorite thing paired with tomatoes, spread on a baguette or in pasta.”
Whole Wheat Pasta with Asparagus and Peas Ingredients 4 teaspoons extra virgin olive oil 1 pound leeks, white and light green parts sliced thin 2 garlic cloves, minced 2 teaspoons minced fresh thyme 1 1/4 cups chicken broth 3/4 cup frozen peas, thawed 3 tablespoons lemon juice salt and pepper 1 pound asparagus, trimmed and cut on bias into 1” 12 ounces whole wheat fusilli (5 cups) 4 ounces baby arugula (4 cups) 2 ounces goat cheese, crumbled (1/2 cup) 1/4 cup shredded fresh basil Preparation 1. Heat 2 teaspoons oil in 12” nonstick skillet over medium heat. Add leeks and cook until soft and beginning to turn brown, 5-7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth and bring to brief simmer. Off heat, stir in peas and lemon juice, cover and let sit until peas are heated through, about 2 minutes. Season with salt and pepper to taste. 2. Meanwhile, bring 4 quarts of water to boil in large pot. Add asparagus and 1 tablespoon salt and cook until asparagus is crisp-tender, about 2 minutes. Using slotted spoon, transfer to paper towel-lined plate. 3. Return water to boil. Add pasta and cookie until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot. Add arugula, 1 handful at a time, and toss to wilt. Add goat cheese, basil, leek mixture, asparagus and remaining 2 teaspoons oil and toss to combine. Season with salt and pepper and adjust consistency with reserved water as needed.
Cal-Ann Farms also makes pesto, available in our produce department!
India Forbes Center Store Specialist
Cucumber, Tomato & Avocado Salad “Leonardo da Vinci proclaimed simplicity to be the ultimate sophistication. And I believe my wife’s spring salad of avocado, local tomatoes, local cucumbers and (sometimes) a pinch of salt is just that, simple yet sophisticated in taste Daniel Sondreal Center Store Specialist and nutrition. “
Lowen Millspaugh Merchandising Manager
Black and Blum’s Box Appetit “Warmer weather always inspires me to pack my lunch and these reusable pieces are amazing. The bowls are made from polypropylene that has added sea shell powder, so it feels more like ceramic dishes, but without the weight or fragility. ”
Lids are made from Tritan, a premium co-polyester free from harmful chemicals (BPS, BPS, phthalate free).
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change for our community
Change for our Community gives shoppers the opportunity to donate their spare 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. Since the program began in January 2014, we-as a co-op community-have raised nearly $200,000.
APRIL RECIPIENT
MAY RECIPIENT
JUNE RECIPIENT
Growing Food Growing Health is a project of the Community Mercantile Education Foundation (CMEF) which is dedicated to improving the health of youth by creating school gardens that act as living classrooms, inspiring handson education, and connecting students to locally-grown fruits and vegetables to be enjoyed in their school cafeterias.
The Willow Domestic Violence Center dedicates itself to restoring the health and safety of people who have experienced domestic violence or human trafficking by providing safety, education, and advocacy. ​ All of our services are free of charge, confidential, and available to all survivors of domestic abuse and human trafficking who live in Douglas, Franklin, or Jefferson County in Kansas.
Every year in Douglas County, Kansas, dozens of children ages 0-18 are removed from their homes and placed under court protection for their own safety. Some of these children are victims of violence, psychological torment, and sexual abuse. Others have been neglected or abandoned. They are confused, frightened and uncertain about their future. Many are placed in foster care.
Growing Food Growing Health
Willow Domestic Violence Center
Now in it’s ninth season, GFGH tends to over 14,000 square feet of gardens on school grounds at West Middle School, Hillcrest Elementary and Sunset Hills Elementary. For more information, visit www. growingfoodgrowinghealth.org.
Douglas County CASA
The Willow is a safe space for people of all sexual identities and gender expressions. All services are accessible to those in need of a translator or physical accommodation. For more information, visit www.willowdvcenter.org.
Douglas County CASA is dedicated to making sure these children get the attention they deserve. With the help of specially trained volunteers, Court Appointed Special Advocates, we advocate for the best interests of these vulnerable children. Douglas County CASA helps children find safe, permanent and loving homes. For more information, visit www.dccasa.org.
upcoming
CHANGE RECIPIENTS 7
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July - Senior Resource Center August - Sunrise Project September - Communities in Schools
October - Bert Nash Community Mental Health Center November - Kansas Big Brothers Big Sisters DC December - The 20th Annual Giving Tree
REACH OUT
Growing Health and Hope Nancy O’Connor, Director of Education & Outreach
We’ve seen the last of ice and snow, and are digging in for another growing season. We’re planting greens, uncovering garlic, and are looking forward to whatever Kansas weather has in store for us. At West Middle School we have begun the long process of spring clean up, and 9th season planning. We are always building on lessons learned from the previous year, and are full of the spring passion and energy that hopefully will carry us through to the dog days of summer. We’ll have a boost this year after we come back from the National Farm to Cafeteria Conference that Laura and Nancy will attend in April. We’ll convene for three days with over 1,000 people from across the US who are digging in their soils, and harvesting their vegetables, as committed as we are to connecting youth to the foods they eat. We’ll come back with new ideas and recharged batteries to carry on our work. And our work is expanding this year – beyond the schoolyard and across town. We are breaking ground on a new garden project – Growing Food Growing Hope. This garden will be on the grounds of DCCCA First Step at Lakeview, a residential substance abuse treatment center for women and their children. Located on a large plot of ground on the south side of town, we are building a garden for residents to enjoy fresh produce, the opportunity to engage in the garden as a healing space, a place of learning and skills, and a place for children to dig in the dirt.
The focus of Growing Food Growing Hope represents a change and challenge for us. It will be a learning experience for us as we work with a group of people with different needs. We won’t be measuring success by number of pounds of tomatoes harvested or number of sweet potato cake samples we offer to middle schoolers. We‘ll patiently build new relationships while we coax a new garden into being and hope we can play some small role in inspiring change and wellness. We humbly and gratefully do this in partnership with DCCCA, a diverse nonprofit agency that has been quietly addressing substance abuse issues in our community and state for over 40 years. We invite readers to check out the new Growing Food Growing Health website, at GrowingFoodGrowing Health.org to follow our progress both at West and First Step. As always, we are grateful for your support to help us with this work.
Laura and Nancy putting in the first stake at First Step.
Visit our new website!
www.growingfoodgrowinghealth.org
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class calendar April Classes CHEF SER I ES
Simple Suppers
Wednesday, April 4 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift We all have our favorite one dish meals that we come back to again and again. If you’re looking to add to your repertoire, join Chef Paige as she cooks up Simple Suppers that will become your new favorites. Add a salad and bread and you’re good to go with: Baked Chicken with Garlic, Leeks & Thyme; Seasonal Pasta Primavera; Spanish Potato “Tortilla” with Sauteed Mushrooms; Bulgur Pilaf with Chickpeas; and finally, Cornmeal Cake with Fresh Rhubarb. Simple perfection! $25 per person
HAND S - O N
Let’s Make Scones!
Saturday, April 7 | 2:00-4:00 p.m. Instructor: Lorel Lewis Not quite a biscuit, not quite a cake, beloved by many, and so easy to make! The Scots began making scones over campfires in the 1500’s; today scones are served in coffee and tea shops everywhere. Join Lorel for a hands-on class about this versatile “quick bread.” We’ll sample scones sweet and savory, discuss ingredients and variations, and then YOU will make a panful to take home for tomorrow’s breakfast or afternoon tea. Bring a pie plate for your scones. We’ll have the kettle on!
An Indian-Inspired Vegetarian Meal
Thursday, April 12 | 7:00-9:00 p.m. Instructors: Nancy O’Connor, MS Ed & Jim Lewis Join Jim and Nancy in the kitchen where they’ll cook up a meal seasoned with fragrant herbs and spices, inspired by the cuisine of India – a meal meant to be shared with friends. Enjoy mildly spicy Red Lentils with Coconut Milk served with Basmati Rice; Curried Cauliflower; homemade Flatbread; Coconut Banana Raita (a cooling yogurt side dish); and Pineapple Saffron Chutney. We’ll end the evening with the simplest possible dessert of Frozen Mango Lemonade. $22 per person
MINI CLASS
Let’s Do a Simple Spring Detox
Saturday, April 14 | 2:00-3:00 p.m. Instructor: Karen Duggan Detoxing and cleansing are all the rage. We are all exposed to many toxins living in a modern society - in our food, cosmetics, environment, and more. Natural detoxification programs can be an effective way to amazing health and newfound energy. This mini class will prepare you with your own natural detoxification plan to support your body with simple and delicious foods for vibrant health. Karen will prepare a Simple Salad; Smoothie; Tea; and a Chocolate Treat that will support the detoxing of the body. Note: Due to the popularity of this class, a second session will be held April 30.The same information will be given in both classes.
$30 per person
$5 per person
Exploring The Merc Aisle by Aisle
A German Feast
Monday, April 9 | 10:00-11:00 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 explore a different aisle of the store, discussing and sampling products that support a variety of food allergies.
Tuesday, April 17 | 7:00-9:00 p.m. Instructor: Rachel Ciordas After spending a summer in Bavaria in college, instructor Rachel Ciordas fell in love with the food! She has planned a great evening filled with some of her favorites like: Roasted Sausages with Sauerkraut; Spargel (that’s asparagus) with Speck (a seasoned meat similar to Prosciutto); Sweet and Sour Red Cabbage; real German Potato Salad; and for dessert a delicious Apple Kuchen (that’s a cake!). And most importantly with Rachel – there’s always fun. Prost!
Free. no registration required.
$22 per person
M INI C L ASS
CHEF SERIES
Wednesday, April 11 | 12:00-1:00 p.m. Instructor: Dawn Smith When your personal financial information gets into the wrong hands, the consequences can be devastating. It’s critical to understand how identity theft and card fraud can happen to you. The information provided in this class will help you avoid becoming a victim, and give you tips on what you can do if your identity is stolen. Complimentary lunch will be provided by The Merc deli.
Wednesday, April 18 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift We’re off on another trip to Paris with Chef Paige. Enjoy Spring recipes starting with Tarte Flambée (Alsatian Bacon & Onion Tart in a yeast dough crust); then on to Salade Printanier aux Noisettes à la Vinaigrette d’Estragon (Salad of Spring Vegetables with Hazelnuts & Tarragon Vinaigrette); and Coq au Riesling (Chicken in Riesling). To put you in the complete Parisian spirit Paige will finish the evening with Profiteroles à la Glace aux Fraises et à la Sauce Chocolat (Fabulous cream-filled puff pastries served with Homemade Strawberry Ice Cream & Chocolate Sauce). Magnifique!
Lunch & Learn-Identity Theft
$5 per person
Springtime in a Paris Bistro
$25 per person
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APRIL classes
Persian-Inspired Vegan Recipes
ACUPUNCTURE, BODYWORK NUTRITION THERAPY
Monday, April 23 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, MNT In this class, Angie will walk you through four healthy and flavorful Persian-inspired recipes including: Carrot, Herb, and Walnut Salad; Baked Falafel with Sesame Sauce; and a light and fresh Potato and Cucumber Salad.You’ll end the evening with Cardamom and Pistachio Rice Pudding. All recipes are free of dairy, gluten, eggs, corn, and wheat.
Celebrating 30 years!
$22 per person
Almost full! Springtime in Italy with Wine Pairings CHEF SER I ES
Tuesday, April 24 | 7:00-9:00 p.m. Instructors: Chef Paige Vandegrift & Josu Galdos $35 per person
785.843.7500 | 1045 KENTUCKY SOUTHWINDHEALTHCOLLECTIVE.COM
M INI CL ASS
Healing Food - Honey
Wednesday, April 25 | 6:00-7:00 p.m. Instructor: Karen Duggan Honey has been used since ancient times both as food and as medicine. Come and learn how honey is a natural source of energy, enlivens the body, makes muscles stronger, helps with sound sleep, and much more at this one hour class. Karen will whip up some simple and delicious recipes using this golden elixir: Seasonal Vegetable Salad with Honey Lime Vinaigrette; Golden Elixir Tea; Lavender Infused Honey; and a surprise honey-sweetened treat.
Tom Harper
REALTOR®, CRS, ABR, GRI, e-PRO
785.218.6351 Tom-Harper.com
MAKING “MOUSE CALLS” IN LAWRENCE SINCE 1990
$5 per person
K IDS HAN D S - O N
Kids Cook Italian
Saturday, April 28 | 12:00-1:30 p.m. Instructor: Lily Siebert We can’t all take a trip to Italy, but we can bring a bit of Italy to us! Young Chefs will explore the fine cuisine of Italy by feasting on a lunch of Homemade Pizza and Gelato. Next, each participant will prepare a Spring Vegetable Pasta Bake; Fresh Green Salad; and Traditional Italian Cookies to take home to share. Nothing is more Italian than preparing and enjoying a homemade meal with friends. Benissimo! This class is for children ages 7-11 (no parent supervision necessary).
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Dave Greenbaum 785-218-9676 www.calldrdave.com
$20 per CHILD
M INI CL ASS
Let’s Do a Simple Spring Detox
Monday, April 30 | 6:00-7:00 p.m. Instructor: Karen Duggan Note: Due to the popularity of this class, this second session has been added.The first session will be held April 14, see description on page 9. The information given is the same in both classes. $5 per person
WINTER 2018
10
May Classes CHEF SER I ES
A Springtime Brunch
Wednesday, May 2 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Join Chef Paige for a very special springtime brunch - and just in time for Mother’s Day. Paige will treat you to wonderful samples of Frenchstyle Baked Eggs (Oeufs en Cocotte) with Leeks; accompanied by a trio of salads: Smoked Salmon with Fresh Fennel; Asparagus with Walnuts & Goat Cheese; and New Potatoes & Snap Peas with Baby Lettuces. Enjoy a complimentary Champagne Mimosa with your food; and finish up this spectacular class with Ricotta Fritters served with Fruit Compote. $25 per person
A Mother’s Day Tea
Saturday, May 5 | 2:00-4:00 p.m. Instructor: Lorel Lewis In 1914 President Wilson proclaimed the second Sunday of May “Mothers Day,” urging a “public expression of love and reverence” for Mothers nationwide. What better way to celebrate your Mother (or someone just as special) than to share afternoon tea together? Join Lorel for a high tea featuring Chicken Salad Veronique; Cheddar Dill Scones; Chocolate Whoopie Pies; Shortbread Petticoat Tails; and Whipped Cream Strawberry Meringue Cake. We’ll have Assam tea ready to pour and tea lore to share. Come make a memory...come to tea. $22 per person
CHEF SER I ES
French Tarts-Savory & Sweet
Tuesday, May 8 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Here’s a class that will take you to culinary heaven with five tarts made by Chef Paige – two savory and three sweet! You’ll enjoy a fabulous Wild Mushroom & Leek Tart; and a Classic (and amazing) Savory Breton Tart. Then get ready for dessert with Amandine (a divine dried fruit and almond frangipane tart); Tarte Citron (a classic lemon tart); and a Seasonal Fruit and Custard Tart. This is perfection in a class. $25 per person
M INI C L ASS
5 Essential Salad Dressings (Paleo Friendly)
Wednesday, May 9 | 6:00-7:00 p.m. Instructor: Karen Duggan Summer is right around the corner and with it comes a bounty of local fresh vegetables and herbs. Get inspired with Karen’s favorite dressings which are a simple and healthy way to bring new life to salads and vegetables all over again. Karen will share her basic dressing formula derived from simple ingredients from your pantry and customized to suit whatever meal you are preparing. Come hungry as we will be tasting three yummy salads and sharing ideas for several salad meals. This one-hour class is free of gluten and dairy. $5 per person
Euro Train Trip with Wine Pairings
Thursday, May 10 | 7:00-9:00 p.m. Instructor: Rachel Ciordas All aboard! Take a virtual train trip through Europe with presenter Rachel Ciordas! She’ll highlight some of her favorite recipes from her own travel adventures...from Gambas al Ajillo (A garlicky shrimp dish) from Spain; to a “Rocket” salad with Pecorino from Italy; a beautiful French Vegetable Tart; and finishing up with a Dark Chocolate Sacher Torte from Vienna. All paired with amazing wines. $35 per person
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KIDS HANDS- O N
Kids Make Pie
Saturday, May 12 | 12:00-1:30 p.m. Instructor: Lily Siebert Pie is such a comforting, delicious food! In this class, we will make two pies from scratch – a savory Vegetable Pot Pie and a sweet Apple Pie with Crumble Topping. We’ll sample the delicious and fulfilling pies before we get baking and send every student on their way with two mini-pies to bake at home. This class is for children ages 5-8 (no parent supervision necessary). $20 per CHILD
FO O D ALLERGY MEET UP
Exploring The Merc Aisle by Aisle Monday, May 14 | 10:00-11:00 a.m. Instructor: Karen Duggan Free. no registration required.
Delicious Recipes for Weight Loss
Monday, May 14 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, MNT Join Angie to learn about the many factors that can affect weight loss. Then apply this information and understanding to delicious recipes that will support healthy weight loss.You’ll enjoy High Protein Strawberry Breakfast Bowl; Pineapple and Beet Salad; Roasted Garlic and Cauliflower Frittata; and Sweet Potato, Basil, and Avocado Salad. All recipes are free of dairy, gluten, corn, and soy. $22 per person
MINI CLASS
Healing Food-Swiss Chard
Wednesday, May 16 | 6:00-7:00 p.m. Instructor: Karen Duggan Swiss Chard is a lovely, hardy green that has a million different uses. It’s nutritious and perfect for salads, wraps, and sautés. Come and learn about the healing benefits of this wonderful spring green. To help you get your green on we will prepare and sample these simple Paleo chard recipes: Swiss Chard with Pistachios and Mint; and a delicious Swiss Chard Frittata. This one-hour class is free of gluten and dairy. $5 per person
CHEF SERIES
A Springtime Dinner Party with Beer Pairings Thursday, May 17 | 7:00-9:00 p.m. Instructors: Chef Ken Baker & Sam McClain Let’s spring forward, shall we? Lawrence Beer Company (LBC) Head Brewer Sam McClain and Chef Ken Baker are your guides to planning a great gathering for friends and family. This evening class features four courses from local producers’ best seasonal offerings – using meat only as an accent! – and an equal number of LBC beers. Gain an understanding of the ingredients and process involved in creating divergent beer styles, and learn how to pair them with spring’s bounty of bright vegetable- and grain-forward cuisine. $35 per person
Vegan Mexican Cooking
Thursday, May 24 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, MNT Just recently back from Mexico, Angie brings new and healthy vegan Mexican dishes and ideas, inspired by her journey.You’ll taste traditional Mexican Rice Pilaf with Green Salsa; Lime Tortilla Soup; Stuffed Peppers topped with flavorful Mole Sauce; and Spiced Horchata for dessert. All recipes are free of dairy, gluten, soy, and eggs. $22 per person
may-june classes
CHEF SER I ES
Inspired Cooking by the Book-Spring
Wednesday, May 30 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Paige’s Inspired Cooking series, where she features seasonal recipes from some of her favorite cookbooks, has been extremely popular. We’re so glad Paige is bringing us a new round of recipes beginning with spring.You’ll start with Warm Asparagus Salad with Ham & Pine Nuts; then on to Spring Onion & Green Garlic Tart; Seasonal Pasta; Salmon with Potatoes, Peas & Fennel with Citrus Vinaigrette; and a grand finish of Vanilla Semifreddo with Rhubarb Compote. Celebrate spring!
footprints.com Locally owned all-natural pet supply, grooming and self wash spa 6th & Wakarusa 4701 Bauer Farm Drive Suite B Lawrence, KS
$25 per person
June Classes
Delivery now available!
3,000 Pair in Stock
785-842-1559
M INI CL ASS
Healing Food - Spices
Wednesday, June 6 | 6:00-7:00 p.m. Instructor: Karen Duggan MercAd 030718.indd 1 3/7/18 Let’s explore the medicine in your spice rack and find out the many ways they help your body to June 7-10 • Oakdale Park • Salina • Kansas heal. We will take your cooking from bland and boring to YUM by going beyond salt and pepper! You will gain confidence to try different spice combinations that will entice your taste buds and boost your overall wellness. Karen will take simple spice combinations to flavor Mashed Sweet Potatoes; and a Stir Fry with Seasonal Vegetables. We will end the class with the perfect night cap of Golden Milk. Gluten and dairy free.
12:43 PM
Real Estate Questions? Here’s Howe!
$5 per person
Thomas Howe
Superfoods for Detoxification
1501 Kasold Dr. Lawrence, Kansas 785.550.1169
Thursday, June 7 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, MNT Detoxification can be a powerful tool on the road to vibrant health. Angie will share information about important factors and principles to use to help your body detox effectively and safely.You will also learn four delicious recipes to support your body through the detoxification process, including: Garlic Beet Hummus; Roasted Cauliflower with Greens and Turmeric Sauce; Sushi-inspired Avocado and Cucumber Salad; and Creamy Coconut Lemon Tarts with Blueberries. All recipes are free of dairy, gluten, soy, corn, and eggs.
Buttons: $10 in advance at Sunflower Bank in Lawrence, Topeka and K.C.
riverfestival.com • Facebook.com/SHRiverFestival
Merc Member since 1979
Thomas@ThomasHoweOnline.com LawrenceRealEstateAgents.com
ground beef available at the co-op
$22 per person
Kansas Organic Beef
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.
Dry-Aged & Custom Cut
Local, Certified Organic, Whole • Halves • Quarters 100% Grass Fed, Dry-Aged Beef Ground Beef available at The Merc whole, halves and quarters available 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
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HAND S - O N
CHEF SERIES
Saturday, June 9 | 2:00-4:00 p.m. Instructor: Mari Ruck Learn to make pizza like an Italian. It starts with a thin and tasty crust topped with authentic Italian toppings.You’ll sample two varieties: Pizza Diavola (the “Devil” pizza, begins with a basic Margarita Pizza with the addition of spicy salami and pepperoni, baked to crisp perfection); and Pizza Florentine (classic and wonderful spinach pizza). Then you’ll make your own crust to take with you to create Italian pizza at home.
Tuesday, June 19 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Join Chef Paige and be transported to Paris for Le Pique-nique! We’ll have the French music on and checked cloths on the tables to set the mood for a memorable evening. Paige will create and you will enjoy Zucchini & Gruyere Tartlets; Basil & Garlic Chicken; Marinated Summer Vegetable Salad; and Minted Farro with Peas & Goat Cheese. For a perfect finish you’ll feast on Cherry, Chocolate, & Almond Mini Cakes.
Pizza-The Italian Way
A Picnic in Paris
$30 per person
$25 per person
FOOD A L L ERGY M EET UP
Flavorful Thai-Style Recipes
Exploring The Merc Aisle by Aisle Monday, June 11 | 10:00-11:00 a.m. Instructor: Karen Duggan Free. no registration required.
M INI C L ASS
Eating Well to Help Prevent Cognitive Decline
Monday, June 11 | 6:00-7:00 p.m. Instructor: Karen Duggan To age well we must eat well. Two recent studies have suggested that a common sense diet can help prevent or delay age-related cognitive decline and reduce the risk of developing Alzheimer’s disease. In this class we will focus on the top foods to enjoy and avoid to help prevent cognitive decline. We will prepare foods in class that support our brain: Blue and Green Smoothie; Broccoli Pesto with Crudités; and learn simple ways to cook delicious Kale. Gluten and dairy free. $5 per person
CHEF SER I ES
Paige’s Favorite Greens Recipes
Tuesday, June 12 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift The weather has turned warm and everything is coming up green! Let Chef Paige provide you with fresh ideas for ways to use those greens. Paige will start with kale two ways – first, Tuscan Kale Salad with Blue Cheese & Currents; then Freekeh Pilaf with Russian Kale & Spring Peas. After that, we’re on to Savory Spinach Meatloaf; a classic Swiss Chard & Ham Quiche; and finishing up with Ravioli Nudi (a traditional tender dumpling of ricotta and greens – appropriately dubbed ‘naked’ ravioli since it’s filling minus the pasta covering). Come enjoy eating your greens. $25 per person
M INI C L ASS
Lunch & Learn-Retirement Planning: Food for Thought
Wednesday, June 13 | 12:00-1:00 p.m. Instructor: Dave Loftus Attend a seminar on retirement income planning, presented by CFS* Financial Advisor David Loftus. Learn how much income you may need during your retirement years to support the retirement lifestyle you want, and position your assets to provide that income. While there’s no such thing as a “one size fits all” plan, there are steps you can take to help prepare for retirement. Complimentary lunch provided by the deli. *Non-deposit Investment products and services offered through CUSO Financial Services, L.P. (Member FINRA/SIPC). $5 per person
Wednesday, June 20 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, MNT Thai cuisine is bursting with rich flavors and spices. Join Angie for a fun and delicious evening and sample four healthy Thai recipes.You’ll start with Zucchini and Carrot Salad with Lime Dressing; classic Spring Rolls with Peanut Dipping Sauce; and satisfying Thai Curry Soup.You’ll finish with Coconut Sticky Rice with Mango for dessert. All recipes are free of dairy, gluten, soy, corn, and eggs. $22 per person
A Midsummer Night’s Tea
Thursday, June 21 | 7:00-9:00 p.m. Instructor: Lorel Lewis The 21st of June is the Summer Solstice - the day when the sun reaches its zenith. “Midsummer Day” has been celebrated for centuries and is still observed in England and Europe. It’s believed fairy folk also celebrate this night. Let’s join them! Lorel will prepare these magical treats: Green Herb Dip; Hobbit Sandwiches; Toad in the Hole; Lavender Shortbread; Honey Ice Cream; and Fairy Cakes. We’ll toast the sun and the wee folk with Rose Petal Tea and Puck’s Punch. Wings and flower crowns optional! $22 per person
KIDS HANDS- O N
Kids Cook from the Garden
Saturday, June 23 | 12:00-1:30 p.m. Instructor: Lily Siebert June in Kansas is full of delicious home-grown treats. In this class, we will work together to make yummy dishes that celebrate the freshest fruits and veggies possible. We will discuss the way kale, beets, and kohlrabi are planted, cared-for, and harvested, and then cook them up for sampling! We will prepare a Simple and Yummy Raw Kale Salad; Roasted Beet Salad; Rotini Pasta with Kohlrabi; and a surprise Fruit Dessert. Join your fellow Young Chefs for a fun adventure in seasonal, local produce! This class is for children ages 7-11 (no parent supervision necessary). $20 per CHILD
CHEF SERIES
Early Summer Food
Tuesday, June 26 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Mid-June is such a wonderful time for produce – the best of late spring crops and the beginning of summer bounty. Join Paige for this all-new class featuring the best of the season.You’ll enjoy Pasta with Sugar Snap Peas, Mushrooms, & Goat Cheese; New Potato Salad with Peas, Soft Cooked Eggs, & Mixed Herb Pesto; Sweet Corn Coleslaw; Apricot Glazed Pork Chop; and Strawberry-Pistachio Friands (a delicious tea cake from Australia and New Zealand). Early summer at its finest! $25 per person
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CONNECTIONS
June classes
Frontera Grill-Inspired Mexican Cooking with Beer
Thursday, June 28 | 7:00-9:00 p.m. Instructor: Rachel Ciordas Join Rachel for Mexican cuisine inspired by the groundbreaking Frontera Grill restaurant. The evening will begin with Queso Fundido, delicious melted cheese appetizer studded with roasted peppers. A refreshing second course of Ensalada de Jicama (Jicama salad with Tangerines and fresh Coriander) leads up to the spectacular but surprisingly Simple Red Mole - pork and chicken in mild chile sauce seasoned with black pepper, cloves, and cinnamon. The evening wraps up with Cajeta – homemade caramel served with traditional accompaniments of Crepas (crepes) and Pecans. All with just the right beer pairings. $35 per person
comm u n i t y w e ll n e s s e v e n t
for care Saturday, June 30 Community Classroom in The Merc Co+op
New Instructor! Chef Ken Baker
Ken Baker is the Executive Chef and co-founder of the new Lawrence Beer Company and the former owner of Pachamama’s Restaurant and StarBar. Cooking professionally since 1989, he spent three years as kitchen manager of Teller’s. Ken moved to the San Francisco Bay area to attend the California Culinary Academy, graduating with honors in 1999. He then went on to work with Chef Daniel Bonnot at Bizou Restaurant in New Orleans, Louisiana. Chef Ken spent some time traveling in Australia and New Zealand before returning to the United States. It was in the Spring of 1999 that Ken came to Pachamama’s and began to implement his philosophy on food and cooking. Check out his first class on May 17!
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.
8:00-10:00 a.m.
Blood Pressure Checks and Bone Density Screenings Free. No appointment necessary. Provided by KU School of Pharmacy students 8:00-10:00 a.m.
Blood Screenings Total Cholesterol, HDL&LDL, Triglycerides, Blood Glucose Fasting required. $20 fee. Preregister online at www.themerc.coop/events Provided by Lawrence Memorial Hospital 11:00 a.m.-12:00 p.m.
Sugar’s Toxic Effect on Health Free mini-class. Preregister online at www.themerc.coop/classes Presented by Dr. James Otten DDS Supplements Sale: June 29-July 1 Save 25% on all vitamins, fish oil, CBD oil, cold and flu, and homeopathic remedies. Visit Aisle 5 to stock up and save!
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Baked fresh daily, try our new lemon cookies!
901 Iowa • Lawrence, KS 66044 785.843.8544 • Open 7 a.m. – 10 p.m.
It’s easier than ever to be a co-op owner! Online ownership available at now at www.themerc.coop/join-now
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Supplements Sale Save 25% on a huge selection of products including: vitamins, fish oil, homeopathic remedies, CBD oil and more!