CO+NNECTIONS IS A PUBLICATION OF THE MERC CO+OP
WINTER 2018
IN THIS ISSUE
Shopping Easier PAGE 3 Being a Livable Wage Employer PAGE 4 Light, Bright Weeknight Bowls PAGE 5 Change Recipients PAGE 7
FROM THE BOARD
BOARD OF DIRECTORS
Annual Meeting Recap and Board Election Update BARBARA CLARK, BOARD PRESIDENT
At our last 2017 board meeting we At that same meeting, we announced took a few minutes to share our the board election results and thoughts on the November 10th Annual introduced new board members Judy Co-op Meeting. Overwhelmingly, we Dutton and Anthony Lang. On a similar were appreciative for the great turnout note, congratulations board member of co-op owners. As over 200 people Jennifer Ananda on her election to the in attendance Lawrence City shared a Commission. delicious Merc Jennifer Made meal, recognized the highlights from commitment the year were needed to reviewed. transition New board members: Anthony Lang, Judy Dutton and Deborah Altus to the City There was much good news to share Commission and submitted her letter thanks to the continued support of you, of resignation in mid-November. When our owners and shoppers. Your co-op a current board member resigns midis making marked progress on our Ends term the board is authorized to appoint Policies; we received a clean audit from a new board member to fulfill the term. our third party accounting firm; and our While we will miss Jennifer’s leadership financials are being handled accurately on the board, we are pleased to and transparently by the co-op’s finance announce Deborah Altus, former board manager, Jason Lovell. Details of this member, has agreed to fill her seat. work is illustrated in the 2017 Annual Report, available in store and online. We are excited to begin 2018 with (See page 5 for more stats.) these new leaders and to continue the important work that this co-op does for our shared community.
new owners Shari Stamer John Cougher McKenna Spence James Burton Alyssa Rice Tara Sparks Jessica Reed Mara Hebert Lucas Neece Emily Shallock Arline Slate-Davis Debra Walker
Lyle Gooden Kevin Williams Sean Lefler David Frese Anna Stadel Thunder Wright Monica Shafii Alexander Johnson Riq Quinteros Barbara Seaver Shannah McAleer Heather Rasmussen
SEPTEMBER-NOVEMBER 2017
Natalie Kogan-White Julia Scott Beth Morford Amy Burgin Rebecca Whipple Janine Heincker Sarah Wood Miryam Sinclair Nicole Purce Tim DuBois Rita Pietrzak Steve Munch
Crystal Irwin Pat Green K Meisel Richard Jessee Ronald King Kelly Burke Gustav Ryerson Marci Nielsen-Howard Otto Kampa Beth Breitzman Allison O’neil Tim Segraves
Barbara Clark President Deborah Altus Kelly Barth Judy Dutton Jake Johannes Anthony Lang Mark Sprague The next board meetings will be held Monday, January 8, Monday, February 5 and Monday, March 5. 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.
On the cover: Creamy Kale and Pea Soup. Recipe at www.strongertogether.coop.
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J A N UA RY 12-14
Save 25% on Supplements Stock up on supplements, protein powders and more! F E B RUA RY 2- 4
Super BOGO Sale Just in time for Super Bowl Sunday, save big on Buy One Get One deals throughout the store. F E B RUA RY 2 3 -2 5
Save 25% on Bulk
Stock up on all your favorite bulk ingredients, snacks, herbs, coffees and teas!
Employees of the Month OCTOBER Owen Murphy Deli Specialist
Owen is always friendly, efficient and helpful. He works hard and deserves recognition for it. Owen puts in great work everyday here at the co-op and is always willing to do whatever it takes to get the job done - whether he is scheduled or not!
NOVEMBER Karli Aitken Head Cashier
Karli is a keystone on the Front End team. She is a go-to person for both shoppers and coworkers. Karli cares about how things are done and keeps her eyes on policies and procedures to make sure they are relevant, understood and followed.
His efforts are helping to lead our great deli team towards operational excellence and his passion is greatly appreciated.
She is not afraid to step up and take on new tasks because she knows that is work that makes the co-op stronger.
High five, Owen!
Karli is truly a noble heart.
DECEMBER Tonya Loewen Bakery Assistant
Tonya is a superstar! She is very organized and has an amazing eye for detail. She has a super strong work ethic and always goes above and beyond. She takes the initiative to find creative solutions to the problems we face. Her coworkers feel extremely blessed to have her!
View the latest coupon booklet and Co+op Deals flyer in store and online at www.TheMerc.Coop.
WINTER 2018
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Photo courtesy of Cromwell Solar. View a video of the work online at www.TheMerc.Coop/sustainability.
Making Shopping Easier
Solar Project
C O- O P TO FOCUS ON IMPROVING NAV I G AT I O N
PHASE ONE COMPLETE
We are always looking for ways to make shopping your co-op easier. With less space to work with, compared to other grocery stores, things can get a little tight. So, this season we are focusing on navigation.
Cromwell Solar recently completed Phase 1 of our solar project which includes the installation of 380 rooftop panels. These panels will produce over 17% of the co-op’s energy.
In late January, we will begin a project that includes widening aisles and creating a pass-through between Aisles 3 and 4 (wellness) to improve the flow of traffic and visibility, which we believe will also allow us to provide better service. This work will occur at night when the co-op is closed. To make shopping easier, we will create a map and post signs at the shelf level indicating where to find products that have moved. We look forward to sharing these exciting improvements with you.
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This spring we will begin constructing the pergola above our outdoor dining area which will support 16 additional solar panels.Visitors will enjoy partial shade and bright new tables and chairs when dining al fresco. Phase 2 of this project will be completed this summer when the two solar panel-covered carports are installed over the south end of our parking lot. For more information, images, video and FAQs, visit www. TheMerc. Coop/ sustainability.
Your Co-op This Past Year
The Work is Changing: Being a Livable Wage Employer ZAC HAMLIN, HUMAN RESOURCES MANAGER
It’s a good start. We recognize that the best way to support the long term wage growth of our staff is to foster a level of professional development and skill set growth that our old staffing methods simply would not allow. The way that work gets done in our co-op has changed dramatically. For example, staff that you are used to seeing at a register will also be spending time stocking in the aisles. By expanding the expectations and responsibilities of employees, and providing intentional training to support those changes, our coworkers will have more opportunity for advancement. This bold step requires us to get used to the uncertainty and discomfort that change creates. No doubt this is a work in progress. By choosing to make this leap we have decided to be comfortable with the discomfort that change brings. Knowing that something must change is not the same as knowing how it will change. We are proud of the courage our staff has shown in considering and executing these changes. We are committed to creating more co-op careers with livable wages—without raising prices. It is this balance between values and value that will help us advance on our Ends and be the store of choice for more and more shoppers.
This work to constantly become better grocers and serve more of our community is noble work. My own grocery career started at a small, family-owned store. In that environment, very few folks had just one role in the store. Nearly everyone, from owner to new hire, had to learn everything. Stocking, cashiering, meat cutting and janitorial—we had to do it all. In retrospect, it was this precise immersion that allowed me, a college drop-out, to build a career. At your co-op, we have decided to lead our community toward recognizing the value that noble, hard-working service sector careers provide.
The Merc Co+op’s Annual Reports are published each November. Each report is a comprehensive review of the co-op’s activities and performance as a business throughout the preceding year. Here are a few stats from our most recent Annual Report. Find the full report in store and online at www.TheMerc.Coop/ annual-reports.
We are not fooling ourselves. No one is going to become rich working at a co-op. However, just one month into this experiment we are already seeing amazing results. For the first time in at least a decade the co-op is at 100% employment. We have also begun to hear how the changes in wage are affecting our co-workers. One particularly poignant note that I received referenced an employee’s ability to purchase gifts for their extended family this holiday season—something they had not been able to do historically, even while here at the co-op.
1,200,000
You see, when you choose to shop with The Merc Co+op, you’re not just buying good, local food. You are supporting responsible commerce. And, you are making it possible for us to honor and respect people for a good day of hard work. Thank you for shopping with us.
ANNUAL ELECTRICITY USAGE 1,600,000 1,400,000
1,000,000 kWh
In 2017, your co-op began the work of transitioning to being a livable wage employer. Last fall, 82% of hourly staff received an increase in wages and entry level wages raised by 34%.
800,000 600,000 400,000 200,000 0 2015
2016
2017
TOTAL LOCAL SALES
$3.8M
PERCENT OF LOCAL SALES
29.2%
NUMBER OF LOCAL VENDORS
233
*Located within 200 miles of The Merc
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Light, Bright Weeknight Bowls
On a chilly winter night, comfort food is even more comforting when served in a big warm bowl. Check out these high comfort, low calorie meals.
Lemony Lentil Spinach Soup FIND THIS EASY FIVE INGREDIENT RECIPE AND THOSE ON PAGE 6 AT WWW.STRONGERTOGETHER.COOP
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EASY WEEKNIGHT MEALS
Vegetable Korma
Pho with Shrimp and Tofu
Try this quick, rich vegetable korma made with a rainbow of veggies simmered in spiced coconut milk.
Classic Vietnamese pho is based on a slow-cooked beef stock.This easy rendition relies on boxed stock, quickly infused with star anise, cinnamon and other pho flavors that add exotic, fragrant notes.
Ingredients 2 tablespoons vegetable oil 1 cup diced yellow onion 1 teaspoon minced fresh ginger 3 tablespoons minced garlic 2 small red or Yukon potatoes, diced 1/2 cup water 1 cup tomato sauce 2 tablespoons curry powder 12 ounces frozen mixed vegetables 1 cup light coconut milk Salt and black pepper to taste Preparation 1. Heat the oil in a large pot over medium-high heat. Add the onion and sautĂŠ for 5 minutes, then add the ginger, garlic and potatoes and sautĂŠ for 2 minutes more. Add the water, tomato sauce and curry powder and bring to a simmer. Stir well, cover with a lid and cook 6 to 8 minutes. 2. Add the frozen mixed vegetables and coconut milk and simmer for 5 to 10 minutes until the vegetables are tender. Season to taste with salt and black pepper. Serving Suggestion This Indian dish is delicious served hot over basmati rice with a side of naan; garnish with fresh cilantro or chopped peanuts for color and crunch. Add cubed tofu, paneer or cooked chicken at the same time as the frozen vegetables for a heartier version. Nutritional Information Calories: 280, Fat: 12 g fat, Cholesterol: 0 mg, Sodium: 483 mg, Carbohydrate: 39 g, Fiber:10 g, Protein: 9 g
Allergen and Diet Labels dairy free vegan
wheat free
vegetarian
Ingredients 2 teaspoons canola oil 3 slices fresh ginger 4 cloves garlic, thinly sliced 8 cups chicken broth, 2 boxes 2 whole star anise 1 stick cinnamon 1 teaspoon black peppercorn 3 tablespoons fish sauce, to taste 4 small baby bok choy, cut in 2 inch pieces 16 large shrimp, shelled and deveined 4 ounces rice noodles, flat 1 large carrot, julienned 1 8-ounce package tofu, sliced and baked 2 cups bean sprouts, rinsed 4 large scallion, sliced on a diagonal 2 large limes, halved and sliced Preparation 1. In a 2 quart pot, heat the oil over medium high heat, then saute the ginger and garlic about a minute. Add the stock, anise, cinnamon, peppercorns and fish sauce. Bring to a simmer then lower heat and cook for 20 minutes. The stock will reduce to about 7 cups. 2. While the stock takes on flavor, prepare the garnishes. Chop the bok choy, prep the shrimp, and have all the vegetables in separate piles on a plate. Cook the noodles, and divide between six wide soup bowls. Arrange the baked tofu and bean sprouts on top of the noodles. 3. When the stock is ready, strain it, and return to pot bringing it to a boil. Simmer shrimp, bok choy and carrot in the stock until cooked, about 3 minutes, then ladle the hot soup over the noodles, tofu and sprouts. Nutritional Information Calories: 430, Fat: 14 g, Cholesterol: 13 mg, Sodium: 1468 mg, Carbohydrate: 53 g, Dietary Fiber: 8 g, Protein: 29 g
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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 over $162,000!
JANUARY RECIPIENT
FEBRUARY RECIPIENT
MARCH RECIPIENT
Centro Hispano is a not-for-profit community resource center in Lawrence. They connect Spanishspeaking families and individuals to social services offered here at Centro, around Lawrence and throughout Kansas.
The Douglas County Dental Clinic provides comprehensive dental care to children and adults in our community who might otherwise not be able to access care.
The Kansas Rural Center works to build a sustainable food and farm system to provide healthy food and a healthy environment. KRC’s educational workshops provide practical how-to information on farming practices, food production and marketing across the state.
Centro Hispano
Since 2006 their different social workers, case managers, KU interns, and Americorps Volunteers (all bilingual!) have worked diligently to serve Lawrence’s diverse and resilient Hispanic community. And, they are proud to be able to sustain our strong connection to the community, especially through trying times and budget cuts. They want to continue strengthening their clients’ connections to Lawrence and empowering them to be active members of this vibrant town.For more information, visit centrohispano. twofinches.com
Douglas County Dental Clinic, Inc.
Kansas Rural Center
Their Friendly Smiles school-based dental outreach program provides thousands of dental appointments each year to children who have Kansas Medicaid or who are uninsured and qualify for Free & Reduced Lunch programs at school. Taking these services out into the community helps ensure that all children have access to dental care. They believe every child deserves a healthy smile! For more information, visit www.dcdclinic.org.
Because KRC believes that the grassroots engagement of an informed people should determine our cultural and technological choices, KRC monitors food, agricultural and economic policy at the state and federal levels. They provide regular analysis and information on critical food and farming issues via newsletter and electronic updates, and offer opportunities for citizen engagement in forums and workshops around the state. For more information, visit www.kabc.org.
2018 CHANGE RECIPIENTS April - Growing Food Growing Health May - Willow Domestic Violence Center June - Douglas County CASA 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
Doing Good in Our Community in 2017 NANCY O’CONNOR, DIRECTOR OF EDUCATION & OUTREACH
“I’ve gained a deep appreciation for where my food comes from, and for learning how to help the environment while helping myself.” -RUBY, STUDENT GARDENER
Below clockwise from left: Cabbage still growing in our low tunnels at West Middle School.The Education & Outreach staff and Student Gardeners, (left to right) Laura, Mattie, Abby, Ruby, Angel, Alex, Elise and Nancy, marked the wrap up of our 7th garden season with a photo in front of the Giving Tree. Angel cleaning up the garden for winter.
Looking back on 2017 we see a year filled with vegetables, education, health fairs, classes and much good work within our community. It was a record year for our school gardens with one of our largest harvests in eight years, and just as importantly, a year of great growth for our Student Gardeners. In addition to the transformation of our Gardeners over the course of the growing season, there were connections built with the 500+ students of West Middle School as Laura and Nancy visited the cafeteria each week to sample delicious recipes prepared with produce from the garden. And, while not every student totally loved the kale salad, they understood what it was and hundreds of them voluntarily chose to try it. The vanilla yogurt with fresh garden raspberries was a bit more popular, and the applesauce cake hit it out of the park.
When not in the garden, our Education and Outreach staff was busy all over our community at health fairs, giving talks on healthy eating, and getting both adults and children excited about eating sweet potatoes and quinoa. On site classes continue to attract more and new customers with topics for everyone – from paleo diets to holiday baking. Lastly, our co-op has a huge commitment to supporting our community through both our Donation and Change programs – ending the year on a strong note with the 19th annual Giving Tree Project. You support us in our work and we look forward to another bountiful year together.
144
NUMBER OF CLASSES TAUGHT AT THE CO-OP
3,215
NUMBER OF PEOPLE ENROLLED IN CLASSES
2,209
TOTAL POUNDS HARVESTED
32
NUMBER OF CROPS GROWN
4,100
NUMBER OF PEOPLE REACHED VIA OUTREACH
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class calendar January Classes MEET UP
Food Allergy Meet Up – Exploring The Merc Aisle by Aisle
Monday, January 8 | 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. FREE. NO REGISTRATION REQUIRED.
Paleo Restart
Saturday, January 13 | 2:00-4:00 p.m. Instructor: Karen Duggan Let’s embark on a 30-Day Paleo reset, to eliminate the modern foods that cause disease as well as the foods people are most often allergic to or intolerant of. Instead we’ll focus on the safe, nourishing foods our ancestors have thrived on for generations. Resources for menus, the food matrix, shopping lists, recipes, and more will be explored. Karen will prepare One Dish Chicken Fajita Bake; Riced Cauliflower and Guacamole; a Simple Paleo Salad; and assorted Paleo treats. Gluten and dairy free. $22 PER PERSON
MINI CLASS
Healing Food – Miso
Tuesday, January 16 | 6:00-7:00 p.m. Instructor: Karen Duggan A bowl of miso soup a day can help to heal your body, and is full of health-promoting nutrition. Miso is a salty paste made from fermented beans, and we will explore various ways to include this healing food in your meals. We will prepare and sample in class Warming Winter Miso Broth; a Miso Ginger Dressing over Rice; and a Citrus Miso Dressing served over fresh salad greens. Class is gluten free, dairy free and vegan. $5 PER PERSON
Paleo Comfort Food
Wednesday, January 17 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, MNT Do you love traditional comfort foods, but don’t like the way they affect you? In this class, Angie will teach you how to make traditional comfort recipes with healthy ingredients that will support your health. You’ll enjoy Chicken Strips with Honey Mustard; Dairyfree Nacho Cheese; Fettuccine Alfredo; and Mint Chocolate Chip Cookies. All recipes are free of dairy, gluten, corn, grain and soy. $22 PER PERSON
Knife Skill Basics
Thursday, January 18 | 7:00-9:00 p.m. Instructor: Rachel Ciordas Great knife skills make all of your cooking easier, quicker, and a lot more enjoyable. In this class, you’ll explore how to buy the right knife, how to care for your knives including sharpening, storage,
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and other vital knife info, plus learn proper cutting techniques like chopping, dicing, chiffonade, and more. Of course, this is a cooking class, so you’ll sample some tasty dishes made with all those chopped up veggies and fruits. This is one class that can be a total game changer in the kitchen! Demonstration only, NOT hands-on. $22 PER PERSON
Rescue Your Bones
Saturday, January 20 | 2:00-4:00 p.m. Instructor: Ocoee Miller Imagine how difficult your life would be if you had lost your bones. What would hold you up? In this class Ocoee will help you understand bone damage, bone repair and bone growth. Numerous herbs can be used to build strong flexible bones. Just taking a calcium supplement is not adequate. You need to add the right herbs. This is not difficult or expensive. Ocoee will explain your many options. $15 PER PERSON
Slow Down with the Top 5 Supplements
Tuesday, January 23 | 7:00-9:00 p.m. Instructor: Kelly Kotlinski Do you feel like you want to supplement your diet but you don’t know where to start? Let’s slow down and spend some time learning about the Top 5 supplements that are important: Fish oil, Multivitamins, Vitamin D, Magnesium, and Probiotics. Kelly will give you in-depth research on how these supplements can benefit you, how to take them, and how to choose a brand. Together, we’ll become more informed about our diets and how to make the right choices when it comes to supplements. $15 PER PERSON
CHEF SERIES
Breakfast Breads for a Chilly Morning
Wednesday, January 24 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift What could be better than the smell of cinnamon rolls baking on a chilly winter morning? Sign up for this very popular Chef Paige class where you’ll learn the basics of how to make a selection of classic breakfast baked goodies. Paige will make, and you will enjoy sampling, warm Cinnamon Rolls; Pear and Walnut Coffeecake; Raspberry and Almond Muffins; Buttermilk Crumb Muffins and melt-in-your-mouth Cream Scones. We’ll have the tea and coffee brewing. $25 PER PERSON
One-Pot Meals for Winter
Thursday, January 25 | 7:00-9:00 p.m. Instructor: Lorel Lewis In winter the days are short – and time to cook can be the same. Join Lorel for a class featuring simple, warming one-pot meals to get you through these chilly nights: Creamy Curried Chicken; Barbacoa Beef (tender, flavorful, and a little spicy); Potato Cabbage Borscht; Italian Chicken & Pasta; and Old Fashioned Pot Roast. All are made in one pan, one Dutch oven, or one crock-pot, and ingredients are simple and easy to find. Let yourself “go to pot” this winter – in the nicest way! $22 PER PERSON
JANUARY-FEBRUARY CLASSES
Fermentation – Healing from the Inside Out
ACUPUNCTURE, BODYWORK NUTRITION THERAPY
Saturday, January 27 | 2:00-4:00 p.m. Instructor: Karen Duggan Everywhere you go today we hear the buzzwords “gut healing.” What does gut health have to do with disease? Everything! You can learn how to heal your gut lining through your diet. Cultured foods are super foods that will change your gut by killing systemic inflammation. Learn how to make probiotic cultures with Karen, joined by fermented foods expert and Nutrition Coach Stephanie Ross. Together we’ll share our knowledge and demonstrate by making powerful gut healing foods – Stephanie’s Original Blend; Sauerkraut; and Kefir.
Celebrating 30 years!
$22 PER PERSON
MINI CL ASS HANDS -ON
Make Your Own Spring Rolls
Monday, January 29 | 6:00-7:00 p.m. Instructor: Nancy O’Connor, MS Ed Do you love fresh, delicate Spring Rolls, loaded with veggies, that you dip into delicious Peanut Sauce? Maybe you’ve tried to make them and they have simply fallen apart, or perhaps you’ve never tried because they just seem too daunting. Join us for one fun-filled hour where we’ll (maybe) master the art of spring rolls that you make yourself then get to eat right away! We’ll demo how to prep tofu for Spring Rolls and demonstrate a wonderful Peanut Sauce. Hands-on. Vegan and gluten free. Limit of 16 participants.
785.843.7500 | 1045 KENTUCKY SOUTHWINDHEALTHCOLLECTIVE.COM
Tom Harper
REALTOR®, CRS, ABR, GRI, e-PRO
785.218.6351 Tom-Harper.com
$5 PER PERSON
CHEF SERIES
Inspired Cooking by the Book – Winter
Wednesday, January 31 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift We’ve gone through spring, summer and fall with Paige as she inspires us with seasonal recipes from some of her favorite cookbooks. Join us for the fourth in the series featuring recipes perfect for winter. You’ll enjoy Carrot & Coriander Salad; Mushroom & Gruyere Tart; Orecchiette with Broccoli & Italian Sausage; and Chicken with Roasted Lemon & Rosemary Sauce. For dessert, Paige will make Chocolate Shortbread with Vanilla Cream Filling for your own homemade version of Oreos (like no Oreo you’ve ever had before).
stephensre.com
$25 PER PERSON
February Classes A D U LT S & K I D S H A N D S - O N
Little Dragons Cook Tacos
Saturday, February 3 | 2:00-4:00 p.m. Instructor: Rachel Ciordas It’s time for a taco party in The Merc kitchen and some of the littlest cooks are invited with their adult helpers to cook up some fun in the spirit of the children’s book “Dragons Love Tacos.” Children will cut, dice and sauté to make Savory Picadillo (beef & veggie) Tacos with Zesty (but not too spicy) Homemade Salsa! Fresh Guacamole and Homemade Baked Tortilla Chips round out the meal. Fee covers one adult and one child (ages 5-8). $45 PER PAIR
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Winter Soups & Stews
Tuesday, February 6 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift It’s the perfect time of year to get in the kitchen and cook up something warm and delicious. Drawing inspiration from Alice Waters, Paige will make her wonderful Kale & Potato Soup with Garlic Sausage. You’ll also enjoy Farro & Winter Vegetable Soup; Moroccan Spiced Butternut Squash & Chickpea Stew; and lovely Cream of Parsnip Soup. Since all the soups are made with chicken stock, Paige will include a short discussion of how to make and freeze this winter pantry staple. We can’t think of a better way to spend a winter’s evening. $25 PER PERSON
MINI CLASS
Lunch & Learn – Managing Your Debt Load
Wednesday, February 7 | 12:00-1:00 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 lunch and beverages provided by The Merc. $5 PER PERSON
A Valentine’s Day High Tea
Thursday, February 8 | 7:00-9:00 p.m. Instructor: Lorel Lewis Warm up your February with a “Cupid’s Tea!” Steaming pots of Earl Grey will cheer us as Lorel shares some history and quainter customs of St. Valentine’s Day. We’ll also make and sample these tea party favorites: Classic Lemon Bars; Spicy Brown Sugar Shortbread; delicate Cherry Kolacky; Cucumber Berry Sandwiches; and Cheddar and Chutney on Brioche. We’ll finish with a simple to make (yet sublime to eat!) Chocolate Layer Cake. Oh the joys of love’s own day! Be mine? $22 PER PERSON
Herbs Build Better Brains
Saturday, February 10 | 2:00-4:00 p.m. Instructor: Ocoee Miller Short-term memory. Long-term memory. Any kind of memory and more of it would be helpful. Herbs can help with all levels of brain function - memory, problem solving, speed, and clarity of understanding. Herbs can even reduce the effects of dementia and Alzheimer’s. Some of the herbs Ocoee will introduce to you have been effectively used for many centuries for improving brain function. To make sure you don’t FORGET to attend this class, write it in your appointment book right now! $15 PER PERSON
MEET UP
Food Allergy Meet Up – Exploring The Merc Aisle by Aisle Monday, February 12 | 10:00-11:00 a.m. Instructor: Karen Duggan FREE. NO REGISTRATION REQUIRED.
MINI CLASS
Healing Food – Dark Chocolate
Monday, February 12 | 6:00-7:00 p.m. Instructor: Karen Duggan If you’re like me, you love to eat chocolate. But not just any chocolate – I eat the varieties often referred to as “superfoods.” You’re probably thinking, how is dark chocolate good for you? I want to help you learn to make the smart healthy choice so you can have your chocolate with health benefits, and without guilt. You will
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enjoy yummy, nutritious and delicious chocolate treats, perfect for Valentine’s Day: Chocolate Dipped Strawberries; Rich and Creamy Dark Chocolate Mousse; and more. Gluten and dairy free, no refined sugars. $5 PER PERSON
KIDS HANDS -ON
Edible Art
Saturday, February 17 | 12:00-1:30 p.m. Instructor: Lily Siebert Food is a beautiful vehicle for color, texture, and creativity. In this class, our youngest chefs will get to explore and create masterpieces using food as our medium. Each chef will craft Fruit and Veggie Mandalas; create Edible Self Portraits; and build Grape Sculptures. Join us to express your inner artist and learn to appreciate new foods! This class is for children only (no parent supervision necessary), ages 5-8. $20 PER CHILD
CHEF SERIES
Breakfast Breads and Other Morning Treats
Wednesday, February 21 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Change your outlook about cold winter mornings with wonderful breakfast baked goods. Chef Paige is back with a second version of her popular Breakfast Breads class, this one going beyond the basics. You’ll enjoy fabulous breakfast treats including Fresh Fruit Drop Scones; Homemade Pop Tarts (yes, really); Challah-like Dried Fruit & Nut Braid; Traditional Yeast Raised Apple Streusel Coffeecake from Germany; and Carrot and Apple Spice Muffins. We’ll have on the tea and coffee. Come in out of the cold and join Paige for inspiration and breakfast delights. $25 PER PERSON
Hygge (Cozy) Danish Cooking
Thursday, February 22 | 7:00-9:00 p.m. Instructor: Rachel Ciordas In Denmark there is a wonderful word – Hygge (“hue-guh”) that loosely translates into “coziness,” or perhaps “taking joy in the little things.” In this class Rachel does just that with a cozy and delicious Danish-inspired menu. We’ll start with Smorrebrod (artful, delicious open-faced sandwiches); followed by a savory Warming Split Pea Soup with Dill. Danish “burning love” Potato Cakes with Smoked Trout round out the meal. Rachel will wrap up this cozy culinary adventure with the warm hug of desserts, Risalamonde – vanilla rice pudding with almonds and cherry sauce. $22 PER PERSON
Italian Favorites
Saturday, February 24 | 2:00-4:00 p.m. Instructor: Mari Ruck There’s so much more to Italian cuisine than spaghetti – like gnocchi, polenta, and risotto. Gnocchi are small potato dumplings that can be served with cheese or tomato sauce, tossed with olive oil and fresh herbs, or added to soups and stews. Polenta is simple boiled cornmeal served hot and creamy, or allowed to set up firm, then fried. Risotto is a classic dish made with arborio rice that is slowly cooked in broth, creating a creamy base for all kinds of additions to vegetables and herbs. Delizioso! $22 PER PERSON
MINI CLASS
Warming Winter Chowders
Tuesday, February 27 | 6:00-7:00 p.m. Instructor: Karen Duggan Break out your blender, saucepan, and chopping board to create filling bowls of soul-warming goodness. These hearty chowder mixtures will keep you feeling enriched and energized this winter. This will be a warming, nourishing hour as we prep and serve Chicken
FEBRUARY-MARCH CLASSES
Chowder and Cauliflower Chowder served with gluten free crackers from The Merc. Paleofriendly and based on the Whole 30 diet. Gluten and dairy free. $5 PER PERSON
1339 Massachusetts
CHEF SERIES
French Bistro Classics
Wednesday, February 28 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Walk into any French bistro and there are certain dishes that define the cuisine. Join Paige for a winter getaway to France and wonderful bistro foods. The evening’s menu will feature a selection of classics including Croque Monsieur – a delectable and perfectly creamy warm ham and cheese sandwich; a beautiful Celery Root Remoulade; perfect Chocolate Mousse, and, like all good bistros, a couple of menu items to be determined by our chef as the day approaches and the ingredients present themselves. $25 PER PERSON
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March Classes 3 Soups, 3 Breads
Monday, March 5 | 7:00-9:00 p.m. Instructors: Nancy O’Connor, MS Ed & Jim Lewis Join Jim and Nancy for another fun night of cooking and sampling of soups and breads – perfect for winter! You’ll enjoy slightly spicy Brazilian Black Bean Soup and Blue Mountain Featherlight Biscuits; Coconut Sweet Potato Soup and Rosemary Focaccia; and a classic staple at our house – Potato, Corn & Cheese Chowder and a slice of warm Artisan-style Bread (that Jim will show you how to make in 5 minutes!). All vegetarian, with some vegan recipes. $22 PER PERSON
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Thomas Howe
Merc Member since 1979
1501 Kasold Dr. Lawrence, Kansas 785.550.1169
MINI CLASS
Paleo Flatbread Pizza
Tuesday, March 6 | 6:00-7:00 p.m. Instructor: Karen Duggan Would you love to enjoy eating pizza without feeling that “ugh” in your tummy? I’ve got the solution for you! We will prepare two simple and delicious Paleo-friendly flatbread pizzas. These make-ahead-and-freeze crusts will make pizza a snap. We will sample a Vegetable-Topped Pizza and a Chicken-Topped Pizza. Even if you don’t eat Paleo, but want to eat cleaner, eat gluten free, and are craving pizza, this class is for you! Gluten and dairy free.
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$5 PER PERSON
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
WINTER 2018
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MARCH CLASSES
CHEF SERIES
HANDS -ON
Wednesday, March 7 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Learn how to make the best use of time and techniques to create delicious, versatile meals for smaller households. Paige will discuss shopping, using the freezer, how to use leftovers, and cutting recipes down to size. She’ll demonstrate great recipes that you’ll get to enjoy in class: Pasta with Sauteed Mushrooms & Spinach; Chicken & Arugula Meatballs in Tomato Sauce; Spice-Rubbed Salmon with Quinoa Pilaf; and an incredible Chocolate Pot de Crème to end your evening. Meals for little households can be quite special!
Saturday, March 17 | 2:00-4:00 p.m. Instructor: Mari Ruck Once you learn how to master knife skills you’ll be more efficient, comfortable, and safe in the kitchen. Bring your knife and cutting board and you’ll slice, chop, dice and mince together with Mari’s guidance. You’ll learn the basics for prepping onions, peppers, carrots and celery, then you’ll tackle whatever seasonal produce looks good at The Merc. You’ll even get to take home your chopped veggies and then be ready to create something delicious with the fruits of your work.
Cooking for a Small Household
Hands-On Knife Skills
$25 PER PERSON
$30 PER PERSON
A Special Easter Brunch
MINI CLASS
Thursday, March 8 | 7:00-9:00 p.m. Instructor: Lorel Lewis It’s March and the days are getting longer! Time to celebrate the season of rebirth and renewal with some fresh and seasonal brunch dishes (some even “make ahead”) that will help your Easter celebrations with friends and family feel even MORE special. Hop to it and join Lorel for an evening of fun, food lore, and sampling the following “brunchtime” treats: Raspberry Baked French Toast; Mini Italian Frittatas; Fresh Fruit Salad with Limoncello; Blueberry Streusel Muffins; Homemade Granola; and Spicy Bloody Marys. Happy Spring!
Healing Food – Nuts
Tuesday, March 27 | 6:00-7:00 p.m. Instructor: Karen Duggan We will go nuts learning all the many healing benefits of nuts! Nuts contain a host of nutrients that battle heart disease and diabetes, boost brain function and the immune system, and can help you lose weight. Learn the best way to include nuts in your diet, and which nuts are the healthiest. Karen will demonstrate how to make homemade nut milks; Banana Nut Smoothies; and Paleo Spiced Nuts, a great snack. This one-hour class is gluten and dairy free.
$22 PER PERSON
$5 PER PERSON
Herbal First Aid
CHEF SERIES
Saturday, March 10 | 2:00-4:00 p.m. Instructor: Ocoee Miller Warm weather is right around the corner. When it arrives we’ll rush outside to play, garden, do yard chores, stub our toes, get bug bitten, scratched, splintered and bruised. Be ready with the herbs you need for all kinds of owies. Think of what a hero you’ll be when you yank a certain herb out of the ground and use it to stop the agony of a bee sting almost instantly. Don’t wait until an outdoor accident happens to begin to figure out what to do – figure it out now. This class will help. $15 PER PERSON
MEET UP
Food Allergy Meet Up – Exploring The Merc Aisle by Aisle Monday, March 12 | 10:00-11:00 a.m. Instructor: Karen Duggan FREE. NO REGISTRATION REQUIRED.
CHEF SERIES
A St. Patrick’s Day Celebration
Tuesday, March 13 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift We’ll put on the Celtic music and don our green aprons for an Irish feast in celebration of St. Patrick’s Day. Paige will transport you to the beautiful and enchanting island of Ireland with a traditional meal of Guinness Stew; Colcannon Potatoes; tender and delicious Irish Soda Bread; and a delectable Double Crust Lemon Tart. We’ll even end your evening with a complimentary nightcap of Bailey’s Irish Cream – Sláinte! $25 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.
13
CONNECTIONS
Everyday French
Wednesday, March 28 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift We’re off again on travels with Chef Paige - this time to France. Paige will use the freshest seasonal produce to cook up a menu including a classic French Chicken Saute; Asparagus & Gruyere Tart; Salad of Warm New Potatoes with Camembert & Bacon; and Seared Salmon with Asparagus, Peas, & Fresh Herbs. And for dessert, Gateau au Yaourt – French Yogurt Cake. Another class you won’t want to miss. $25 PER PERSON
Moroccan Tagine Feast
Thursday, March 29 | 7:00-9:00 p.m. Instructor: Rachel Ciordas Take a trip to warm and sunny Morocco with a bright and flavorful Tagine feast. Exactly what is a tagine? The elegant and delicious one-pot meal welcomes at every gathering. Join Rachel for a fun and bright menu of Spinach Salad with Preserved Lemons; followed by Chicken Tagine with Almonds, Apricots, and Olives served with fluffy Couscous. A delectable Almond Cake soaked in Orange Syrup finishes up this fresh and exciting meal. Join us for a welcoming winter getaway. $22 PER PERSON
KIDS HANDS -ON
Kids Cook Tacos!
Saturday, March 31 | 12:00-1:30 p.m. Instructor: Lily Siebert Soft tacos, hard-shell tacos, taco salad, it doesn’t matter – they’re all good! In this class, we will set up the ultimate homemade taco bar, equipped with Homemade Pico de Gallo; Meat or Veggie Fillings; Guacamole; and all the fixings! Call us crazy – but we’ll even try our hands at making some fresh Tortillas. For dessert, we will make a quick and easy Key Lime Inspired Treat. Join us for this creative taco adventure. This class is for children only (no parent supervision necessary), ages 7-11. $20 PER CHILD
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MAKING “MOUSE CALLS” IN LAWRENCE SINCE 1990
Dave Greenbaum 785-218-9676 www.calldrdave.com
everyone The Merc Co+op provides our community a place to shop, gather, eat and learn by offering real food and sustainable products at reasonable prices through cooperative ownership and responsible commerce. Everyone can shop at The Merc Co+op and anyone can become an owner. Ownership is an investment in a consumer-owned cooperative business that brings health to your local community. The Merc Co+op is currently owned by more than 7,600 of your friends and neighbors who have chosen to invest in a local business that is guided by policies that prioritize the well-being of its customers and community. The path to ownership is as low as $25. Learn more about the benefits in store and online at www.TheMerc.Coop or contact owner services at ownerservices@TheMerc.Coop.
W E D N E S D AY, F E B R U A R Y 1 4 With so many choices at the co-op, you’re sure to find something for the special people in your life. This February, select from a variety of Merc Made sweets and Fair Trade chocolates, colorful bouquets and local succulents, and unique gifts like jewelry, body care, clothing, house wares and more! Visit us at 901 Iowa.
WINTER 2018
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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.
New seasonal sandwich menu available now! All your favorites and a few new ones. Visit www.TheMerc.Coop/sandwiches.
Library Cafe Winter Hours The Co+op Cafe at the Lawrence Public Library is now open daily until 4 p.m.