Co+nnections by themerccoop

CO+NNECTIONS IS A PUBLICATION OF THE MERC CO+OP

WINTER 2017

IN THIS ISSUE

Making Co+nnections PAGE 3 Co-op to Open Library Cafe Resolution Solutions PAGE 6 Change Recipients PAGE 8

PAGE 4

FROM THE BOARD

BOARD OF DIRECTORS

Happy New Year from your 2017 Board of Directors KELLY BARTH, BOARD MEMBER Once again, the Northern Hemisphere has tilted away from the sun, leaving us with additional time for rest and reflection. We are beginning the New Year revitalized by our Ends progress as well as the new iteration of the board. We have welcomed Jake Johannes as our newest elected member and we are enthused by his energy and fresh ideas. Reflecting on the previous year, we are proud that the co-op continues to weather the “New Normal,” this time of increased competition in the natural foods market. We are grateful for Rita York-Hennecke’s capable guidance as general manager, and we look forward to another year of working in tandem with her to ensure that the co-op continues to be: a crucial source of local, organic food in the area; a key supporter of a sustainable local food economy; and, a source of care for the local community and the environment.

This winter, the board will participate in our annual retreat under the guidance of our consultant, Michael Healy of Cooperative Development Services-an organization that supports individual co-ops and supplies tools, resources and connections to the larger coop community. Michael will facilitate our conversations and guide us in educational and team-building activities to help us be better stewards and elected representatives of the co-op. In doing so, we can provide support for Rita as she leads us towards a solid 2017, complete with the exciting new Co+op Cafe in the Lawrence Public Library! (See article on page four.) For many, this past year was one of upheaval and discord. Looking ahead, we are more committed than ever to fostering unity, cooperation and servant leadership of what we believe is the best grocery store in our region.

Jennifer Ananda President Kelly Barth Barbara Clark Jake Johannes Daniel Poull Mark Sprague Ryann Waller The next board meeting will be held Monday, January 9. 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 Coordinator Nancy O’Connor Director of Education & Outreach Valerie Taylor Richardson Marketing Manager

The Merc News 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 the Merc News 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 The Merc News 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. The 2017 Board of Directors: (front row) Jennifer Ananda-President, Barbara Clark-Vice President, Kelly Barth-Secretary, (back row) Ryann Waller-Treasurer, Daniel Poull, Mark Sprague, Jake Johannes

CO+NNECTIONS

new owners SEPTEMBER-NOVEMBER 2016

introducing

VALERIE TAYLOR RICHARDSON, MARKETING MANAGER

Welcome to Co+nnections! Still your source for Merc news, Co+nnections is the co-op newsletter that you will receive each quarter. Only now, it carries a name that speaks not just to what it is, but to what it does. A connection is ‘the relationship of a person, thing, or behavior to someone or something else.’ When thinking about who we are and how we operate-as a hub for our community-this word resonated. Through our commitment to local, we help connect farmers and producers with consumers. Through our devotion to nutrition, we connect educators with students and our community. And, through our Change program, we connect generous donors with organizations in need. Looking ahead, we hope that our readers will also make connections through this publication-connecting with our board, staff, producers, classes and, of course, good local food.

Aimee Wilson David Spangler Linnea Stylianou Winfield Scott Carson Jr. Kristin Koch Rick Attig Angela Reed Vicki Smith Mary Holm John Chance Tiffany Lines Bobbie Jo Merrill Belinda Rees

Employees of the Month OCTOBER Ian Emerson Center Store Lead

Ian’s adaptability has been fundamental to Center Store’s progress as a department. He takes responsibility for his work and is always aware when others step in to help, trying to minimize their sacrificed time. He is able to prioritize extra work with a great attitude and ensures that we are always ready for customers. His service skills are outstanding. He contributes to the team morale by giving written and/or verbal praise and showing gratitude to his peers on a daily basis. He consistently projects a high energy level, inspiring his coworkers to be more productive, and he always puts the needs of the co-op before his own.

NOVEMBER Rosalie Granger Head Baker

DECEMBER Paul Punzo Hot Bar Coordinator

Rosalie is a consistent worker. She comes to work prepared and ready to take on the day. She is aware of her surroundings and organizes her tasks as well as others to reflect availability of equipment and the needs of the day. Rosalie has a strong work ethic, and works with speed and accuracy.

Paul is a man on a mission at all times and that mission is to provide the best experience he can give to everyone that walks in these doors. He continues to challenge himself to become better at what he does on a daily basis and steps up his game and pushes others to do so everyday!

Recently she has taken on more responsibility within her department and is performing with ease and skill. She shows respect for this job in her actions. Her product is top-notch, always above department standards. She has great energy! This team would not be half as efficient without her here to help lead it.

His intentions are true, his passion is real and he wholeheartedly believes that everyone is welcome here at the co-op.

WINTER 2017

COMING SOON

Library Cafe Opens this January Library patrons and the downtown community will soon be able to enjoy Merc Made food and beverages even more conveniently. The Merc Co+op has signed on to open a cafe inside the lobby of the Lawrence Public Library this January.

our community,” said Brad Allen, Director, Lawrence Public Library. “We are so excited to have The Merc in the library lobby! It will be exciting to have fresh, quality food and drink in the library again.”

“We are always exploring how we can provide our

The cafe will be open until 6 p.m. each day and offer a variety of Merc Made coffees, teas and juices as well as popular bakery and deli items like scones, cookies, sandwiches, salads, yogurt parfaits and fruit cups. Co-op owners will receive patronage for all purchases made at the library, senior owners will receive 5% off purchases each Tuesday, and co-op coupons will be honored just as they are at our 901 Iowa location.

community with more access to good, local food,” said Rita York Hennecke, General Manager. “When the library released a request for proposals in October, we simply could not pass up the opportunity to submit one.” “The Merc Co+op and Lawrence Public Library are two truly local establishments dedicated to the well-being of

Cover and layout photo © Mike Sinclair

CO+NNECTIONS

Focus on Quality

Opening this cafe allows us to welcome more of the community to be part of our cooperative and helps create: a stronger, local food economy, co-op job opportunities, and a healthier community.

The Co+op Cafe will be located in the lobby, along the southern wall of windows.

Good food means different things to different people, and we encourage you to make your own decisions about what is good for your health, community and wallet. To ensure that we are meeting the needs and reflecting the values of our diverse shoppers-while inviting even more people to experience our co-op-we carefully select products that balance with our mission. Our Product Guidelines At The Merc Co+op, you can be confident in the selections that you make because we’ve done the research and label-reading for you.You don’t have to worry about: hydrogenated fats, artificial sweeteners, high fructose corn syrup and artificial flavors and colors, because you won’t find them in the foods and products on our shelves. What you will find is a wide selection of wholesome and delicious foods and products with an emphasis on: • Local (within 200 miles of the co-op) • Organic • Environmental sustainability • Fair trade What’s Changed In the past, our co-op’s buying team determined what products we would carry based on how the ingredients stacked up against our Banned Ingredient List, a document implemented in the early 2000s. In the ever-changing world of food science, production and preservation, that list grew to be lengthy, difficult to manage

and impossible to explain. You can rest assured that our standards will remain high. Our produce department is USDA Certified Organic and our trained buyers will continue to research everything we consider selling using these guidelines as well as individual department guidelines. By eliminating the foods and products that don’t make the cut, we make healthy, ethical shopping easy. How Can You Actively Participate in Product Selections As a cooperative, we believe in the power of economic democracy. Rather than imposing boycotts or banning a laundry list of ingredients, we encourage you, and all shoppers, to vote with your dollars for the foods and products you enjoy buying from your co-op. We also encourage shoppers to make product requests for things they would like to see us carry. Request forms are available at our customer service desk. Our product request board in the north hall lists those requests, our buyers’ responses and a full list of new products. While we are very careful, sometimes products and ingredients change without our knowledge. If you find something at The Merc Co+op that falls short of our guidelines, please let us know.

WINTER 2017

Ideas and inspiration from our community class instructors. CHECK OUT THEIR UPCOMING CLASSES AND MORE ON PAGES 10-15.

Resolution Solutions tips to help you stay on track Rachel Ciordas Cooking Instructor Wellness Coach THISONEBITE.COM

Beginnings are so exciting! Anything is possible and every New Year could be the best year of your life. Don’t get me wrong, fantastic years haven’t been easy years. Maybe that’s what made them so great-the triumph over adversity and hardship, or just a goal that stretches you as a person. Here are a few things that have helped me stick to my own resolutions and create great years. Maybe they’ll help you, too. Find your why. So you have a resolution, something you want to change or add or stop? Before you embark on that journey for the first or fifteenth time, stop and ask yourself

MO C E R+CN N E W C TSI O N S

why? Why do you want to change? Sometimes the reason why will surprise you, but if you’re really going to succeed at your resolution, you’re going to need to ask (and answer) it. Make a small change first, success breeds success. Trying to change your whole life at once is usually frustrating and leads to quitting. Couch potatoes who run 15 miles in one day generally feel horrible. People who don’t cook may find intricate French recipes frustrating. A small change that you build on is a whole lot easier, and once you have achieved a success, you feel empowered. Don’t procrastinate. Fight the urge to hang out on Facebook or watch TV instead of doing what you really want to do. Once you’ve successfully mastered one small change,

make another. Get excited-you’re doing it! Now you can add another small goal. For instance, if your first goal was to cook a healthy dinner at home once a week, maybe now you can go for two. Or, try cooking meals on the weekend so you can eat in during the week! Find someone who has succeeded at your goal, and learn from them. Do you know someone who has succeeded at what you want to achieve? Ask them how they did it. They’ll be flattered and probably helpful. Don’t be shy. Tell someone what you’re doing. With support, the tough times aren’t quite so rough and the victories are more fun to celebrate. Try your family or friends: or, there’s always the Internet, where tons of people hang out. A quick online search can find you groups of people who have supported each other to reach amazing goals!

NEW YEAR

Angie Schoenherr Master Nutrition Therapist (MNT) LAWRENCEBALANCINGNUTRITION.COM

Often times we get so stuck on the idea of a diet that we forget to listen to what our bodies actually need. So many of us are set in our ideas of what is or isn’t healthy, and thus, never try different methods of eating. I deeply believe that the most important thing any person can do with their health is to learn to listen. If you don’t listen to what your body is trying to communicate with you, more than likely, health issues will eventually surface. Is your digestion inconsistent? Are your energy levels shot? Can you sleep well throughout the night? Do you get headaches frequently? Are your moods constantly up and down? These are all some of the many forms of communication our bodies use to tell us what is working and what is not.

Karen Duggan Certified Holistic Nutrition Coach BODYKAREBYKAREN.COM

The cultural and media messages in recent years have focused on “low-fat” as being the healthy choice. The truth is most people lack enough good fat to support vibrant health. I frequently hear clients saying they are cutting out fat to lose weight and I want to shout “NO” as I know that cutting out good fats can set you up for health problems. What are good fats? Unrefined cold pressed coconut oil, cold pressed olive oil, raw walnuts, raw almonds, avocados, organic grassfed butter are great choices to help support brain function, skin health, heart health, and more. The kind of fat to eliminate from your life are saturated homogenized fats like margarine, fake butter, refined oils and be aware that processed foods usually contain these.

Spiced Moroccan Chickpea and Sweet Potato Stew FROM RACHEL CIORDAS, WWW.THISONEBITE.COM

Ingredients 2 teaspoons olive oil 1 cup minced yellow onion (approx. 1 medium) 1 cup diced carrot (approx. 1 large) 4 garlic cloves, minced ½ teaspoon paprika 1 pinch cayenne pepper ¼ tsp ground ginger 2 1/2 c. cubed peeled sweet potatoes 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon chili powder 1/8 teaspoon salt 1 (28-ounce) can diced tomatoes, undrained 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained 2 cups low sodium vegetable or chicken broth 3 cups hot cooked whole wheat couscous 1/2 cup plain low-fat yogurt (optional) ¼ cup fresh parsley or cilantro (optional) Preparation 1. Heat olive oil in a large saucepan over mediumhigh heat. 2. Add onion, carrot, and garlic to pan; sauté 6 minutes or until tender. 3. Stir in sweet potato and next 7 ingredients (through broth). 4. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serving Suggestion Serve over whole wheat couscous. Top with greek yogurt and parsley or cilantro.

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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 Change Program began in January 2014, we-as a co-op community-have raised over $100,000!

JANUARY RECIPIENT

FEBRUARY RECIPIENT

MARCH RECIPIENT

Headquarters, Inc. is the suicide prevention leader in Kansas, providing counseling, education and resources to improve public health. “Small but mighty” has been used to describe Headquarters Counseling Center, their National Suicide Prevention Lifeline (NSPL) crisis center that serves people from all over Kansas, answering over 20,000 calls a year.

Midnight Farm is a unique holistic day services site that operates within Community Living Opportunities non-profit organization. Midnight Farm serves adults with differing developmental abilities through engagement, classes, life skills, therapeutic benefits, encouragement of healthy choices, jobs and endless learning opportunities.

In operation since 1969, Headquarters’ commitment is to provide free and confidential crisis counseling and emotional support to everyone that reaches out. The crisis center is operated by trained volunteer counselors and is open 24 hours a day, all year long.

Working together in the on-site gardens and greenhouse is one of the most common ways in which skills and healthy choices are learned. Midnight Farms’ gardening program, Green Thumb Club, provides an opportunity to learn the importance and management of a healthy, organic garden.

Kansas Advocates for Better Care advocates for safe, good quality care for older adults and to prevent elder abuse and neglect. KABC provides older adults and their caregivers guidance, support and information about all things related to longterm care whether at home or in an adult care facility, including help for addressing specialized dietary needs such as low-sodium, or antiinflammatory, or specially prepared foods for persons who have difficulties with swallowing due to stroke or dementia. For 40+ years KABC has provided older adults resources for improved care and healthier aging.

Headquarters, Inc.

In addition, Headquarters operates the Kansas Suicide Prevention Resource Center-offering training and technical assistance to communities around the state, and promoting behavioral health advocacy and policy work. For more information, visit www.headquarterscounselingcenter.org.

CO+NNECTIONS

Community Living Midnight Farm

Donors directly impact the learning and experiences of all individuals that utilize Midnight Farm throughout the year. For more information, visit www.midnight-farm.org.

Kansas Advocates for Better Care

For more information, visit www.kabc.org.

$7,569 OUR NOVEMBER 2016 RECIPIENT, MEALS ON WHEELS, RECEIVED A RECORD-BREAKING CHANGE AMOUNT

REACH OUT

A Year of Community Connections: Generosity, Gardens, and Education NANCY O’CONNOR, DIRECTOR OF EDUCATION & OUTREACH

Co+nnections is an appropriate new name for our co-op’s publication. It describes our work. We connect people to the foods they eat through our support of local food producers, with our education programs and support of school gardens, through our donations and Change programs. We build community connections every day. Looking back on this sometimes tumultuous year of 2016 we can look to the good work our co-op has accomplished in our community and take heart that everyday we are helping to create positive change where we live. A few numbers help tell our story.

Below:The Education & Outreach staff and our Student Gardeners, (left to right) Marcia, Alex, Abi, Nancy, Corinne and Elise, marked the wrap up of our 7th garden season with a photo in front of the Giving Tree.

This year we passed the 18,000 mark for total pounds of produce harvested from the Growing Food Growing Health Gardens since we broke ground in 2010. Over 2,500 pounds of those fruits and veggies have gone directly into our school cafeterias. The rest is sold to the co-op’s deli, produce and bakery departments to support our work. This year’s harvest put $3,000 back into our project! Our top three crops for 2016 were – tomatoes accounting for $1,241 in sales, cucumbers contributing $815, and fresh herbs, occupying a small footprint in our garden,

brought in $501. We are also proud that since our project began we have employed 37 Student Gardeners with all 37 of them completing the entire season. Our Education and Outreach programs continue to build connections across our community, reaching a diverse spectrum of populations. We are proud to have taught in many of our area’s schools, worked with Boys and Girls Clubs, talked to Fulbright Scholars from around the world studying at KU, supported the Rotary’s Community Bike Rides, provided education and snacks for Smart Strength at Liberty Memorial Central Middle School, and a presentation for Women’s Health Night at Haskell Indian Nations University. These are just a few of the many groups that are part of the 3,000+ people we connect with each year. There are also the many ways we financially help support our community. Through this year’s Giving Tree project we adopted a record 27 people, providing gifts and food for a bountiful holiday. Our Donation Program reached over 150 organizations and schools with direct contributions of food and financial support. And, this is in addition to our Change Program, which passed the $100,000 mark and continues to break giving records each month, including our biggest month yet with $7,569.14 donated to Meals on Wheels in November. We are proud of the many ways our co-op builds connections in our community, and we are grateful for you - our owners, shoppers and employees who help us do this important work.

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class calendar JANUARY, FEBRUARY, MARCH

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January

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MEET UP

Monthly Food Allergy Meet Up Featuring Kombucha

Monday, January 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 change the focus to support a variety of food allergies. FREE. NO REGISTRATION REQUIRED.

Visit www.TheMerc.Coop for class descriptions and to register online.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.

Eating The Rainbow-Exploring Colorful Eating Tuesday, January 17 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, MNT Angie will show you four beautiful creative recipes to snazz up your New Year’s eating plan, focused on incorporating different colors of vegetables and fruits into your diet. You will learn about the health benefits of eating all the colors, while learning how to make a Purple Sesame Slaw; Roasted Beet Garam Masala Soup garnished with Spiced Apple Chutney; Roasted Butternut Kale Salad with Cranberries and Pepitas; and Kobacha Squash Fritters topped with Spicy Avocado Sauce and Sautéed Peppers. All recipes are vegetarian and free of dairy, gluten, corn, and soy. $22 PER PERSON

Wednesday, January 11 | 7:00-9:00 p.m. Instructor: Karen Duggan Detoxing is a terrific way to rid your body of all the holiday overindulgences. Let’s start the year by hitting the reset button with a Three-Day Soup Detox. Nutrition Coach Karen will prepare and you will sample four simple and delicious, warming, immune-boosting Vegetable Soups that will be the basis for your three-day soup cleanse. You will leave class with a wealth of understanding about how to help your body to cleanse and heal and great recipes to include in your winter meals.

CHEF SERIES Ways With Paige’s Favorite Grains Wednesday, January 18 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Join Chef Paige for a repeat of a popular class featuring a variety of delicious whole grains that will help you add new variety to your winter diet. You’ll enjoy Quinoa & Winter Vegetable Soup; Barley & Mushroom Risotto; Farro (with its nutty flavor and ancient roots) Salad with Roasted Grapes & Butternut Squash; and Freekeh Pilaf (a popular Middle Eastern grain made from green wheat that has been roasted). You’ll end on a sweet note with a sample of Paige’s delicious Jam Bars.

KIDS HANDS ON

CHEF SERIES

Saturday, January 14 | 12:00-1:30 p.m. Instructor: Lily Siebert While the chilly weather still has us bundled up inside, let’s enjoy some of those nostalgic foods that warm our hearts. In this class, our Young Chefs will prepare and sample our traditional American comfort foods. We will make Macaroni and Cheese; Simple Vegetable Pizza; and Chocolate Chip Cookies. We can’t go wrong with these familiar, fun, and delicious favorites. This class is for children ages 7-11, no parent supervision necessary.

Thursday, January 19 | 7:00-9:00 p.m. Instructor: Chef Rick Martin When the weather turns cold and the days are short, what could be better than hearty soups and winter beer? Chef Rick will prepare four amazing soups and pair their hearty flavors with a variety of winter beers. Rick will also guide you through simple techniques and restaurant secrets to help make your soups a success, while teaching the principles of pairing food and beer. A class to lift your spirits!

Slimmed Down Comfort Foods For Winter

MINI CLASS

3 Day Soup Detox

$22 PER PERSON

Kids Cook Comfort Food

$20 PER CHILD

Monday, January 16 | 7:00-9:00 p.m. Instructor: Rachel Ciordas It’s winter. It’s cold outside and the days are short - you feel like comfort food. With Rachel’s help you can give into those cravings and still eat healthfully. Enjoy slimmed-down versions of your favorites including Creamy Caesar Salad; a lightened up version of Gooey Homemade Macaroni and Cheese; Savory Chicken Pot Pie with Herbed Crust; and even Chewy Chocolate Chip Cherry Cookies. Winter’s not any shorter but it just got brighter. $22 PER PERSON

CO+NNECTIONS

$25 PER PERSON

Winter Beers Paired With Hearty Soups

$40 PER PERSON

Healing Foods-Garlic

Monday, January 23 | 6:00-7:00 p.m. Instructor: Karen Duggan Garlic is the #1 immune boosting, healing food for the body. Come and learn how to simply include this aromatic and flavorful little white food in every meal. Eating garlic regularly has been linked to reducing four major causes of death worldwide including heart disease, stroke, cancer and infections. In this onehour mini class we will prepare and sample: Roasted Garlic Soup; Garlic Bread; and Garlicky Green Salad. Gluten and Dairy Free. $5 PER PERSON

CHEF SERIES

Tuesday, January 24 | 7:00-9:00 p.m. Instructors: Chef Paige Vandegrift and Chef Nancy Stark Put two of our favorite chefs together and have them prepare recipes inspired by chefs who they admire and you’ll have a very special evening. You’ll start with Mushroom and Cheese Empanadas from Rick Bayless and Salad of Blood Oranges, Dates, Parmesan & Almonds from Suzanne Goin. Then on to Grilled Flatbread with Sesame Seeds from Gabrielle Hamilton and Tunisian Lamb Meatballs from David Tanis. Finish up with Opera Cake from Jacques Torres and Banana & Chocolate Flake Ice Cream with Salted Butter Caramel Sauce from David Lebovitz. Special indeed.

Tuesday, 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 all new 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.

More Chefs Who Inspire Us

Inspired Cooking By The Book-Winter

$25 PER PERSON

$37 PER PERSON

MINI CLASS

One Soup, One Bread, One Hour

Thursday, January 26 | 6:00-7:00 p.m. Instructor: Nancy O’Connor, MS Ed Get out of the cold and into the Merc’s cozy Classroom for one hour of soup and bread making. You’ll learn how to make creamy Latin Corn Soup (with sweet potatoes, spices and coconut milk –yum!). We’ll serve our soup with a piece of rustic Rosemary Focaccia – an easy yeasted bread to make, especially good for less experienced bread bakers. We’ll end with a piece of simple Whole Wheat Gingerbread served with warm applesauce. Head home with a complimentary can coconut milk to make your own pot of soup.

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.

1339 Massachusetts

1339 Massachusetts Lawrence, KS 66044 Lawrence, KS footprints.com

$5 PER PERSON

Essential Oils For Winter Illnesses

Monday, January 30 | 7:00-9:00 p.m. Instructor: Rachad Atat Common winter illnesses such as common cold, sore throat, seasonal flu, asthma, joint pain, dry skin, etc. strike without prior notice. Are you prepared to stay safe and healthy for this winter? Unlike medications which contain a single active ingredient, essential oils contain a synergistic blend of constituents that answer the body’s requirements to stay healthy. Come and learn about the winter healing benefits of selected essential oils with their practical applications to safely get through the winter.

3,000 Pair in Stock

Real Estate Questions? Here’s Howe!

$15 PER PERSON

ADVERTISE IN Thomas Howe Co+nnections reaches over 12,000 area households each and every quarter. Download a rate card from our website or e-mail News@TheMerc.Coop for details.

CO+NNECTIONS IS A PUBLICATION OF THE MERC CO+OP

Merc Member since 1979

1501 Kasold Dr. Lawrence, Kansas 785.550.1169

WINTER 2017

Thomas@ThomasHoweOnline.com LawrenceRealEstateAgent.com IN THIS ISSUE

Making Co+nnections

PAGE 3

Co-op to Open Library Cafe Product Guidelines PAGE 5 Resolution Solutions PAGE 6

PAGE 4

WINTER 2017

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February ---------------------------------

KIDS HANDS ON

Gluten & Dairy Free Kids In The Kitchen

Saturday, February 4 | 2:00-3:30 p.m. Instructor: Karen Duggan Let’s make simple and delicious kid-friendly gluten and dairyfree snacks. This hands-on class will provide a venue for kids to join with others who are gluten and dairy free to make snacks together. These no cook recipes are easily prepared by young cooks with simple ingredients they’ll love - Ranch Raw Veggie Dip; Simple & Delicious Chocolate Dip; Blueberry Chia Pudding: and Nut Butter Balls. While we cook we will sample Kombucha drinks. At the end of the class you will take home goodies to share with your family. For kids ages 7-11. $20 PER CHILD

Love Your Heart With Delicious Foods

Monday, February 6 | 7:00-9:00 p.m. Instructor: Rachel Ciordas Join Rachel Ciordas for an evening that will be good for the health of your heart and will inspire you to eat heart healthfully. Rachel originally developed this class for a hospital working with a cardiologist. Come and learn how to prepare savory Spice Roasted Salmon & Vegetables; Quinoa Pilaf with Cilantro and Lime; and a fresh, healthy take on Pasta Primavera. You’ll end with (Heart Healthy) Dark Chocolate Mousse. Your heart will love you for taking this class. $22 PER PERSON

Asian Inspirations For Winter With Beer Pairings

Tuesday, February 7 | 7:00-9:00 p.m. Instructor: Chef Nancy Stark If you need a creative and fun winter pick-me-up look no further. We have Chef Nancy Stark cooking up inspiring Asian cuisine, joined by our friends from Boulevard Brewery sampling perfect beer pairings. You’ll start with Shiitake Mushroom Tempura and Wasabi Sweet Potato Sushi Rolls; followed by Jjampong (spicy Korean seafood noodle soup). Then on to Coconut Grilled Short Rib Skewers with Chile Lime Leaf Relish; and a sweet finish of Vietnamese Coffee Affogato (chicory espresso over vanilla ice cream). All served with beer, of course! $40 PER PERSON

CHEF SERIES

Comfort Foods For Winter

Wednesday, February 8 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Join Paige for an evening of wonderful, familiar tastes and smells, starting with homemade Pimiento Cheese spread – oh so good. What would comfort foods be without Cream of Tomato Soup, this one definitely NOT from a can. Then on to savory Chicken Pot Pie made from scratch. Wrap up the evening with Baked Apples and homemade Bread & Butter Pudding. You’ll be fully comforted. $25 PER PERSON

Dals Galore

Thursday, February 9 | 7:00-9:00 p.m. Instructor: Anju Mishra Dal is an important cornerstone of Indian cuisine - made from a variety of legumes, often cooked with vegetables, and spiced to perfection the way Anju makes it. In this class you’ll be treated to wonderful stories of growing up in India as well as beautiful, healthy dals. Anju will make Chana Dal with Zucchini; Roasted Mung Dal with Spinach; Lentils with Garlic and Paanch Phoran (five spices); Dal Makhani; and Roasted Toor Dal. A special evening with Anju. $22 PER PERSON

A Perfect Breakfast With Mari

Saturday, February 11 | 2:00-4:00 p.m. Instructor: Mari Ruck We’ve got the tea and coffee brewing and there’s orange juice on the table. All we need to add is Mari, her fun personality, and her dependable, delicious recipes for a perfect breakfast. Watch Mari prepare, and you’ll sample, tender Whole Grain Pancakes, served up with Fresh Fruit and Maple Syrup. Mari will also work her magic with Light and Moist English Scones; Nutty Crunch Granola; and Easy French Omelets that are perfect every time. $22 PER PERSON

MEET UP

Food Allergy Meet Up Featuring Raw Sauerkraut

Monday, February 13 | 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 FREE. NO REGISTRATION REQUIRED.

MINI CLASS

Healing Foods-Lemon

Monday, February 13 | 6:00-7:00 p.m. Instructor: Karen Duggan Adding fresh lemons to your diet is an easy way to support health and heal the body when it is out of balance. In this one-hour mini class we will learn why lemons should be a part of your healthiest way of eating. Karen will share some of her favorite recipes using lemons including Lemon Roasted Vegetables; Lemon Detox Drink; Lemon Meltaway Balls; and Sparkling Lemonade. Gluten and dairy free. $5 PER PERSON

CHEF SERIES

French Tarts - Savory & Sweet

Wednesday, February 15 | 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

CO+NNECTIONS

FEBRUARY CLASSES

CHEF SERIES

Tom Harper

IPAs and Sausage

Thursday, February 16 | 7:00-9:00 p.m. Instructor: Chef Rick Martin What could be a better partnership than beer and sausage? With the vast array of charcuterie and craft beers available today, pairing can be a bit daunting. Chef Rick Martin will guide you through a variety sausages, styles of IPAs and some profound pairings of the two along with some techniques of flavor building to educate your palette. Come hungry and thirsty as he will have 4 different courses to present for your tasting pleasure!

REALTOR®, CRS, ABR, GRI, e-PRO

785.218.6351

Locally owned all-natural pet supply, grooming and self wash spa

Tom-Harper.com

6th & Wakarusa 4701 Bauer Farm Drive Suite B Lawrence, KS

$40 PER PERSON

Formulate Your Lotions/Creams With Essential Oils

Monday, February 20 | 7:00-9:00 p.m. Instructor: Rachad Atat Have you ever wanted to create your own handcrafted natural personal care products? Join Rachad in this class where you will learn several formulas including facial serums; lip balms; hand lotions; and body scrubs that target specific skin conditions. Rachad will be demonstrating the use of essential oils, botanical extracts, hydrosols, waxes and butters to create effective products that suit your needs.

stephensre.com

785-842-1559

Kansas Organic Beef Kansas Organic Beef Dry-Aged & Custom Cut

$15 PER PERSON

CHEF SERIES

Whole • Halves • Quarters Dry-Aged & Custom Cut Ground Beef• available at The Merc Whole Halves • Quarters Ground Beef available at The Merc Fill your freezer

All New Winter Pasta

Tuesday, February 21 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Celebrate winter with all new pasta recipes from Paige’s kitchen. Paige will prepare Fusilli with Cabbage & Italian Sausage; Linguine with Winter Kale & Walnut Pesto; and Bucatini with Sautéed Cauliflower, Capers, Fresh Mozzarella & Toasted Breadcrumbs. Mac and cheese takes on a whole new personality with Roasted Poblano Macaroni & Cheese. For a perfect finish you’ll be mesmerized as you watch Paige make homemade Ricotta Gnocchi with Winter Squash & Mushrooms. A perfect class for a winter evening. $25 PER PERSON

with USDA Certified Organic Beef freezer or share Fill withyour family and friends. with USDA Certified Organic Beef or share with family and friends. Kansas Organic Farmers since 1878 Kansas Organic Farmers since 1878 www.bossiesbest.com

Nancy Vogelsberg-Busch • Home, Kansas 66438 www.bossiesbest.com

785-799-3737 Nancy Vogelsberg-Busch • Home, Kansas 66438 785-799-3737

Need Help with a Mac or PC Computer?

MAKING “MOUSE CALLS” IN LAWRENCE SINCE 1990 The Midwest’s Premiere Vegetable Cooperative Pick up at The Merc Co+op Mondays or Thursdays www.RollingPrairieCSA.com

Dave Greenbaum 785-218-9676 www.calldrdave.com WINTER 2017

MINI CLASS

Discouraging Deductible?

Get Juiced For Vibrant Health

Creating affordable housing since 1992 Home Ownership & Rental Programs Low-moderate income, disabilities and seniors 62+ are encouraged to apply Now moving seniors into our new Cedarwood Senior Cottages!

www.accomplishedhealth.com

785-842-5494

Wednesday, February 22 | 6:00-7:00 p.m. Instructor: Karen Duggan Juicing vegetables and fruits is an easy and highly effective way to get lots of nutrients into your body and detox all the unwanted toxins. In this class we will walk through some juice basics and show you how to get the most from your juice. Will make several anti-inflammatory, bone building, and nutrient boosting juicing recipes that are sure to pique your taste buds and make healthy living taste more delicious. This one hour mini class is gluten and dairy free. $5 PER PERSON

MINI CLASS

Delicious Winter Recipes Made With Tofu

Thursday, February 23 | 6:00-7:00 p.m. Instructor: Nancy O’Connor, MS Ed Join us for a crash course on how to use tofu in two recipes perfect for the cold months of winter. We’ll make a simple Tofu Sloppy Joe served on a bed of Quinoa, and a very special Balsamic-Roasted Tofu served over Garlic Mashed Potatoes and Parsnips. We might even throw in a little Tofu Chocolate Pudding just to end on a sweet note. Easy and fast you’ll be out the door in under an hour with a complimentary pound of Central Soyfoods Tofu to get you started.

Southwind

$5 PER PERSON

Foods For The Heart 785-843-7455 1045 Kentucky southwindhealthcollective.com

MINI CLASS

San Marco + French Tree Service Certified Local Arborists Pruning, Removal, Stump Grinding, Lot Clearing, Saw Mill Services & Emerald Ash Borer Injections Ed French John San Marco 785-979-0356 jsanmarco@hotmail.com sanmarcofrench.com

CO+NNECTIONS

Lunch & Learn: Credit Building Basics

Wednesday, February 22 12:00-1:00 p.m. Instructor: Kathy Saunders, Mainstreet CU If used carefully, credit cards can be powerful financial tools for you and your family. This class will outline the basics of credit cards and responsible use of credit. Learn why your credit report determines everything from qualifying for a loan, getting a new job, renting an apartment, and obtaining car insurance. Complimentary lunch from our deli. $5 PER PERSON

Monday, February 27 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, M.N.T. In this class, Angie Schoenherr, M.N.T. will teach you about what nutrients are necessary in maintaining strong heart heath. You’ll learn how to make Salmon Avocado Dip Spread; Garlic Chia Seed Crackers; Grapefruit and Roasted Beet Salad; Hibiscus Infused Fried Rice; and Creamy Chocolate Pie topped with strawberries. Your heart will love you for coming to class. $22 PER PERSON

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March

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MINI CLASS

Three Easy One-Pot Paleo Meals

Monday, March 6 | 6:00-7:00 p.m. Instructor: Karen Duggan Karen will show you how she creates quick and easy meals from simple ingredients in one pot. This is the perfect template to get food on the table on those busy weeknights, with less time cooking and cleaning and more time to enjoy your meals. No special competence is required, if you can sauté, one pot cooking will be a great skill to develop. We will enjoy three delicious

MARCH CLASSES

pots from chicken, beef and sausage, accompanied by a variety of vegetables. Gluten and dairy free. $5 PER PERSON

CHEF SERIES

Casual Italian

Wednesday, March 8 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Join Chef Paige as she prepares five delicious Italian recipes, all accessible and easy enough to make on a weekday. Her menu includes: Spinach Frittata; Wild Mushroom Pizza; Pasta alla Puttanesca (Pasta with capers, olives, tomatoes & hot peppers); Winter Panzanella (Tuscan bread salad); and Panna Cotta (creamy Italian pudding). Learn the basics, and then you can vary and adjust to the season and the ingredients you have on hand. $25 PER PERSON

CHEF SERIES

Cocktails & Breakfast

Thursday, March 9 | 7:00-9:00 p.m. Instructor: Chef Rick Martin & Jesse Fitzgerald Yes, you heard right! Cocktails and breakfast make for a wonderful way to start your day. Chef Rick and Jesse will discuss cocktails and food pairings to steer you from the usual Bloody Mary and Mimosa habit. They will present three fantastic breakfast and brunch cocktails along with breakfast pairings that stray slightly from traditional. Come prepared to eat and drink your breakfast, for dinner! $40 PER PERSON

Make Your Own Medicine

Saturday, March 11 | 2:00-4:00 p.m. Instructor: Ocoee Miller The medicine you make yourself will cost you so much less and will be exactly formulated to meet your personal needs. In this class Ocoee will demonstrate how to make tinctures and salves, and will explain decoctions, infusions, syrups, poultices and fomentations. You can read about these processes but there is nothing as good as actually seeing it done. You will leave this class fully informed and empowered to provide appropriate, low cost medicines for yourself and your family. $15 PER PERSON

KIDS HANDS ON

Kids Cook With Chocolate-Savory & Sweet

Monday, March 13 | 4:30-6:30 p.m. Instructor: Rachel Ciordas Chocolate can be used in all kinds of ways - not all of them sweet. Chocolate can add rich flavor to savory dishes like Black Bean and Sweet Potato Chili with Chocolate. Put on your apron, roll up your sleeves, and prepare this delicious and different chili with Rachel. We feel sure you’ll like it. Following your chili dinner you’ll also make Real Spiced Hot Chocolate, and for a very fun and sweet ending to a chocolate evening you’ll make your own Chocolate Dipped Strawberries. Fun for children 7-11 years old, no adult required. $30 PER CHILD

Eating Your Greens

Tuesday, March 14 | 7:00-9:00 p.m. Instructor: Angie Schoenherr With spring on the horizon, it is the time of year that many of us begin to think of cleansing foods to help us adjust into

the warmer months. In this class, Angie Schoenherr, M.N.T. will teach you about the important role of green foods, along with how to make Addictively-Good Spicy Kale Chips; Parsley Cilantro Herb Frittata; Roasted Broccoli Thai Salad; and Creamy Green Soup. Eating greens just got more delicious. $22 PER PERSON

CHEF SERIES

Classic Desserts

Wednesday, March 15 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift If you’ve ever been to one of Paige’s baking classes you know how completely perfect and impeccable her baking is. Come to class and be wowed by these beautifully created classic desserts: Fresh Pineapple Upside-down Cake; Butterscotch Pot de Crème; Coconut Bavarian Cream Pie; English Gingerbread Cake and exquisite Jam-filled Sugar Cookies. You’ll enjoy fabulous desserts, taught by Paige in her usual knowledgeable and gracious style, and we’ll serve it all up with tea and coffee. $25 PER PERSON

HANDS ON

Make Your Own Multi-grain Bread

Saturday, March 18 | 2:00-4:30 p.m. Instructor: Mari Ruck Would you like to know how to bake a loaf of multi-grain bread that is moist, hearty, nutritious and delicious? That’s just what Mari will teach, and you will get to sample. Learn about what makes bread moist, what develops flavor, and how to knead your dough. Mari will also offer suggestions for several delicious variations. Come ready to work and by the end of class you’ll have a delicious loaf of bread to take home and bake for dinner! Please bring an apron and a loaf pan. $30 PER PERSON

MINI CLASS

Healing Foods-Cider Vinegar

Monday, March 27 | 6:00-7:00 p.m. Instructor: Karen Duggan This 2000-year-old liquid is one of my top healing foods that is useful on a daily basis. We will learn of the many healing benefits and a multitude of uses for this amazing remedy. We will prepare and taste a Secret Detox Drink; a lovely Seasonal Salad dressed with Vinaigrette; and Pickled Fresh Vegetables. Gluten and dairy free. $5 PER PERSON

Improve Your Essential Oils Blends With Flower Essences

Wednesday, March 29 | 7:00-9:00 p.m. Instructor: Rachad Atat While essential oils are considered plant’s immune system, flower essences represent its energy and life force. Flower essences carry vibrational energy that helps channel negative emotions into positive ones. On the other hand, essential oils’ molecules are able to cross the blood-brain barrier, accessing a part of the brain where emotions are stored. In this class, we will learn how to create effective blends of essential oils and flower essences for health and well-being. $15 PER PERSON

WINTER 2017

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 website debuts this January! Easier to navigate. Easier to view on a variety of devices. Stay tuned to www.TheMerc.Coop for the transition.

Lawrence’s cooperative, community-owned grocery store The Merc Co+op provides our commu nity a place to shop, gather, eat and learn by offering real food and sustainable produc ts at reason-

able prices through cooperative owners hip and responsible commerce. LEARN MORE

Looking for ways to save? Watch your mailbox each month for our monthly coupon, included in the MSpark shared mail/coupon packet.