mercnews THE MERC NEWS IS A PUBLICATION OF THE MERC CO+OP
In this issue
autumn 2016
Change Program Reaches Milestone Board Elections
page 6
Thanksgiving Meal Planning Holiday Entertaining
page 10
page 8
page 5
FROM THE EDITOR
Board of Directors
Jennifer Ananda, President Kelly Barth Barbara Clark Denise DeTommaso Daniel Poull Mark Sprague Ryann Waller
It’s the Most Cooperative Time of the Year VALERIE TAYLOR RICHARDSON, MARKETING MANAGER
At your local co-op, autumn marks the beginning of one of our most exciting quarters - one full of reflection, transition and spirit. The month of October includes our co-op’s birthday, and we are excited and thankful to be celebrating 42 years of good, local food! October is also a time to recognize and support those who practice democratic business through the celebration of National Co-op Month and International Fair Trade Month. Keep an eye out for information, samples and highlights of these businesses throughout the store. Autumn’s cooling temperatures and changing leaves often remind us of transition, and within your co-op there are a number of things happening.
Through October 31, owners will vote in our annual board elections. In November, our store will embark on a long overdue and energy efficient roof replacement. And, throughout the next three months, we will transition into the holiday season which includes exciting new and seasonal favorites. Lastly, we will celebrate the spirit of our cooperative and community with a number of upcoming events, including: Owner Appreciation Days (Nov. 2-15), our Annual Co-op Meeting (Nov. 11) and a free screening of a food co-op documentary (Nov. 18). (See page 3 and back cover for details.) On behalf of your co-op staff, thank you for your continued support and involvement in this season and beyond.
Welcome New Owners (June-August 2016) Deanna Bowman Sammantha Olliso Greg Russell Sara Bilhimer Angela Dunn Nicole Lauderdale Joy Hyatt Craig Smith Sarah Raser Jacquelyn Higeura Lucian Grand Donald Armstrong
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Alice Tipton Ross Hayes Laura Ghahramani Mike Sullivan A.J. Ramsey Katherine Fordyce Lanette Farmer Daniel Hughes Chuck MacKinnon Dorcas Scalet Patricia Sergent Jameela Lanza
Patricia Ballard Connie Shomaker Arianna Sutherin Steed Bell James Fuller Angelina Adamson Patrick Debold Janice Ford Rosella Rainbolt Elijah Rohrbaugh Christopher Johnson Michael Davidson
George Williams Linda Dean Alexander Brammer Janet Boeve Fran Luck Erin Adamson Petra Horn-Marsh Chris Babcock Stephen Goddard Jennifer Roberts Steven Wagner
The next board meetings will be held Monday, October 3, Monday, November 7 and Monday, December 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 Coordinator Nancy O’Connor Director of Education & Outreach Valerie Taylor 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. © 2016 Community Mercantile, Inc.
Visit your co-op to stock up and save up to 20%
Coupons
Available In Store pick up your cou pon book at the co-o p!
Effective January 1, Co+op Deals coupon booklets save $52 will be available in store only. Rest assured, you will still receive access to the same deals that were delivered to your mailbox through booklets available at our Customer Service Desk, and individual coupons conveniently located next to the product. look inside &
UP TO
September – Octobe
r 2016
Looking to take part in this great savings event and so much more? Become a co-op owner today!
Owner Appreciation Days November 2-15
three day sale
August, September
Employees of the Month Jessi Lee Lead Deli Assistant
To ensure that shoppers remain tuned in to this moneysaving resource, we will also e-mail digital copies of the booklets for viewing and list making purposes. If you do not currently receive e-mails from the co-op, please sign up in store or online at www. TheMerc.Coop.
Save 20% on Bulk
Kelly Kotlinski Center Store Wellness Buyer
Join us October 7-9 to save 20% on all bulk, including: foods, teas, coffees, spices and herbs.
Free Film Screening Jessi exudes the values and principles that the co-op works toward on a daily basis, such as cooperation, community, collaboration and good local food. She lives and breathes the work that we have committed to within our Ends as well as our hospitality pledge by being a committed worker with great customer service; an outreach enthusiast; and, an initiative-taker, helping to connect the co-op and local food pantries to make better use of our unsellable food. Jessi really gets what we do here, and she makes us even better.
Kelly is a super star. She is organized, efficient, knowledgeable, sincere and steadfast. She juggles working at the co-op and being a full time student like a champ. She is our go-to gal for all things vitamins and is passionate about healthy food. She is always ready to take on more and she does it with a smile. Kelly is the best! We are so lucky to have her on our Center Store team!
Food for Change Join us November 18 at the Lawrence Art Center for a free screening of Food for Change, a 90 minute documentary focusing on food co-ops as a force for dynamic social and economic change in American culture. See back cover for more information.
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Halloween
Headquarters
change for our community
Change for our Community gives shoppers the opportunity to donate their change to local community organizations every time they shop. Each month, a different organization is featured as the recipient and 100% of all donations collected go to that specific organization.
Follow us on Facebook to find spooky new snack ideas for your party.
From pumpkins to popcorn to gum pops, we have all your Halloween and trick or treat needs covered. Our aisles are stocked with your favorite candies and snacks - free from high-fructose corn syrup - plus, fresh ingredients to make your Halloween party fun and delicious.
OCTOBER RECIPIENT
NOVEMBER RECIPIENT
Through their mission to maximize the independence of people with disabilities through peer support, training, transportation and community education, Independence, Inc. has served as a resource for Lawrence and Northeast Kansas residents since 1978. As an Independent Living Center, they work with people with varying disabilities to live in the environments of their choice, and they offer options, resources and advocacy to help people live fulfilling lives.
Lawrence Meals on Wheels, Inc. has been serving home bound elderly and disabled clients a hot, nutritionally balanced meals made specifically to their dietary requirements, Monday – Friday, since 1970. Their services help individuals remain independent in their own homes for as long as possible. In addition to meals, volunteers deliver complimentary newspapers, free pet supplies from Trinity Pet Pantry, a friendly visit and a wellness check. Often the volunteers are the only visitor the client has that day, week or month.
Independence, Inc.
Their vision is to transform our communities into the best places for people with disabilities to live, learn and work. Their services include: advocacy, an Assistive Technology Grant Program and Medical Equipment Loan Bank, Business and Braille Services, Computer Learning Center and Youth Employment Program (YEP!), Housing Services and Independent Living Skills Training, and much more. For more information, visit www.independenceinc.org.
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Lawrence Meals on Wheels
No one should have to choose between a meal, rent, utilities or prescriptions, so we serve everyone in need regardless of their ability to pay. This is becoming more and more difficult, as 97% of our clients now need some level of financial assistance. The provided meals cost over $7 each and the average client can pay $1.31 per meal. With the help of over 150 volunteers, we serve 120-140 clients a day and over 30,000 meals a year. For more information, visit www.lawrencemow.org
CHANGE for our community
In under three years, and through the generosity of our shoppers, the Change for our Community program has raised over $100,000 for 28 different local organizations!
100,000
$
Total Amount raised and donated through change for our community since january 2014
Together, we have helped fund a number of worthwhile needs and projects, including: • the purchase of special communication devices for children who do not have a voice or who are delayed in speaking (Tiny K Early Intervention, October 2015) • tuition scholarships for Douglas County children in need (Positive Bright Start, March 2016) • providing for the immediate needs of those seeking shelter, including fresh, healthy food (Willow Domestic Violence Center, May 2016) On behalf of your co-op, especially your cashiers who diligently ask “Would you like to round up?”... thank you for helping to make this program a success.
Three Ways to Give
DECEMBER RECIPIENT
18th Annual Giving Tree
•
After Thanksgiving look for our Giving Tree in the front window of the store. Now in its 18th year, the Giving Tree is a co-op tradition and an opportunity for shoppers and employees to join together to fulfill wishes and requests from our neighbors in need. We count on our generous community to help decorate the tree. Individual donors, like you, cover the tree with hand cut paper ornaments that represent gifts requested by our adopted families. Donors write their name and phone number on the ornament and hang it on the tree as a promise that they will provide this particular gift. We provide reminder slips to help you remember your gift. Please visit the store following the Thanksgiving holiday or contact Nancy from our Education & Outreach department at 785.843.8544 to find out what items are needed and to sign up for gift-giving. Gifts should be new and delivered unwrapped. Gifts must be
•
•
received by Monday, December 12 and can be dropped off with our staff at the Customer Service Desk. In addition to individual purchases, all funds collected through our Change for Community in the month of December will supplement our adoptions and go toward the purchase of gifts. Surplus funds will be used to purchase gifts for families who may not have been adopted. We are thankful for the opportunity to come together to build and nurture our community and help make these holidays bountiful for families who need a hand.
•
Select a snow person and fill it out in the store to purchase one of the requested gifts. This December, donate at the register through our Change program Send a check to The Merc Co+op, Attn: Nancy, 901 Iowa, Lawrence, KS 66044 100% of gifts and money collected go directly to adopted families.
HOW TO BECOME A CHANGE RECIPIENT Applications to be considered for one of the 2017 Change recipients are available October 1 and must be completed and turned in on October 31. Email Nancy O’Connor at cmef@ themerc.coop for program information and an application.
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BOARD elections
Meet the Candidates Our annual Board of Directors election represents the second cooperative principle, Democratic Member Control, in action.
Our Democratic Process, Front and Center
BARBARA CLARK,VICE PRESIDENT, BOARD OF DIRECTORS
Election Timeline
The annual Board of Directors election is underway and this year there are six candidates running for two open seats. As an owner and eligible voter, I encourage you to learn more about each candidate and through your vote, participate in the democratic process so important to our co-op.
September 17-October 31 Votes accepted in store and online at www.themerc.coop/ elections
In addition to the statements on page five, full profiles of each candidate are available through a link on our home page at www.TheMerc.Coop. By reading about each candidate, you can make a more educated decision on who best aligns with your own values as well as who might work best towards the long term sustainability of the coop.Voting began on September 17th and will continue through October 31.Votes are accepted both online or by paper ballot at the Customer Service Desk. Your vote is just one of the ways you can get involved in our co-op. Our Annual Co+op Meeting will be held on Friday, November 11 at the Carnegie Building at 7 p.m. This gathering is an opportunity for owners to connect, share a Merc Made meal and hear more about what we are working on. There, our annual report will be shared, and the board election results will be announced. Everyone welcome! We look forward to seeing you at the Annual Co+op Meeting, and we thank you for your participation in our co-op’s democratic model.
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Candidates were asked why they would like to serve on The Merc Co+op’s Board of Directors. Published here are their responses.
MERC NEWS
Sunday, September 25 Meet the candidates in store between 10 a.m. and 12 p.m. Monday, October 3 Candidates encouraged to attend monthly board meeting Friday, November 11 Annual Co-op Meeting 7:00 p.m. Carnegie Building 9th and Vermont
Jennifer Ananda
Liliana Bernal
Incumbent
Candidate
I hope to continue to serve on The Merc Co+op’s board for many reasons. Firstly, The Merc Co+op was the job that gave me a community. I believe that our current board is strong. Our board has the leadership and consensus-building skills to continue to weather our highly competitive environment while maintaining a focus on the desire to serve our whole community. Local food, organic food, sustainable agriculture, and meeting the unique dietary preferences and restrictions of our customers is part of our vision.
I’d be thrilled to serve on the board of my preferred store in the community where I live. I share The Merc values and would love to be actively engaged within it.
The Merc Co+op is a staple in our community. Our co+op gives back by supporting local producers, non-profit organizations, and schools, and that is important to me. It is my hope to be able to continue to serve on the board of directors because the work the Merc Co+op does is, in my opinion, vital to me, my family, and our community.
JoAnn Farb Candidate
I am running for the board because I’d like The Merc to change directions. I believe in the democratic principles upon which The Merc was founded and would like to see a return to those, including allowing free speech, and having policies that encourage diverse opinions and discussions about how The Merc should operate. I’d like to see The Merc be a leader in disseminating the science showing arrest/reversal of diabetes, coronary artery disease, high blood pressure, and prostate cancer, using a whole-food plantbased diet. If you agree that the best way to help The Merc thrive, remain relevant, healthy and truly represent the best interests of our diverse community is to shift away from the current corporatized* model, and back to the collective, cooperative model upon which it was founded, then vote for me.
*The cooperative model under which The Merc Co+op has operated since 1974 has not changed.
In the next 5 to 10 years, the values of The Merc, which are its great asset, should be broadly communicated throughout our growing community. The Merc serves mainly the Lawrence community, it is a reliable source of healthy food and education that is delivered in an inviting environment that makes patrons feel at home. The fact that the food is mostly sourced locally, is one of the valued assets of the Merc where the farmers are indeed part of the Merc community. Therefore, more people (including newcomers) should have the opportunity to KNOW the beauty of The Merc and make the Merc their first choice.
Denise DeTommaso Incumbent
I would like to continue what I started 1.7 years ago in serving. With a short 2 year term I have only learned in the past 8-10 months how best to interact with the board and represent the owners. This is a very difficult and competitive market. We as owner representatives, have to stay on our toes, understand and assure the financial viability of The Merc, support Rita and her team to assure their success, which ultimately impacts ours. Most important is to recognize that we represent the owners and must support the General Manager as she makes decisions that keep us leading in the market in the way that no other grocer does. The Merc is differentiated by it’s design providing local, organic, food free of chemicals while supporting so many causes that impact our community. This is a passions. For this reason I wish to serve as I am trained and ready.
Jake Johannes
Vicki Seeger
Candidate
Candidate
I’ve been a patron of The Merc since I moved to Lawrence in 1999. I’ve always been a fan of individuals and families buying food together and sharing the savings of bulk purchasing. When I saw the diversity of foods offered at The Merc, I knew that it was more than a grocery store.
We have been members of The Merc for a number of years, but we moved to Lawrence one year ago, and I am interested in becoming more involved as a volunteer in the community. I believe in The Merc’s mission, values, and principles in providing the community with healthy foods and products that are often locally provided and organically grown or from nearby sources. The original guiding principles that began back in the 1970s continue to be at the heart of what The Merc stands for today. From the seasonal produce to the carefully prepared take-out foods, to the employees that care about their positions and treating members with respect, to the remarkable class offerings, The Merc continues to be a very special place for those living in the Lawrence area. It is for each of these reasons that I am interested in serving on The Merc Board of Directors. I want to be a part of the continuing impact that The Merc has on community, socially responsible food sources, and the cooperative nature that is the hallmark of The Merc.
My wife and I joke that going to The Merc is like going to church: we’re bound to see some of our friends there. And even though we moved out of Lawrence a few years ago to farm in Jefferson County, The Merc is still one of the places we go to connect with Lawrence. I think that our family benefits from The Merc, and I’d like to give back in some way. Serving on the BOD would enable me and our family to do more to help The Merc thrive. I’m a friendly person that loves co-ops. I enjoy solving problems and connecting with people. I look forward to visiting The Merc for years to come, and hope that I can help it continue to succeed in any way possible.
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THANKSGIVING
Your Gobble Guide to Thanksgiving Dinner You can rest assured that you will find the turkey you are looking for without the hassle of having to place a reservation. Our local, pasture raised, fresh, never frozen turkeys are available beginning Saturday, November 19. At that time and throughout the week shoppers will have an array of turkeys to choose from. Our frozen all natural turkeys are available as early as November 1. Depal Patel
We will have a variety of sizes to fit your event and appetite. Small, medium and large full birds as well as select parts (breasts, legs, etc.), hand-cut by our butchers. Our skilled Meat & Seafood Department enjoy helping you make memorable meals which is why we offer special orders and requests for cuts as well. No matter what you are looking for - turkeys rib roast, goose, duck, pork roast and more - we can help!
Meat & Seafood coordinator
“If properly stored, fresh uncooked turkeys can last well over a week. We recommend storing your local turkey in the back of your refrigerator to ensure that it remains as cool and fresh as the day you brought it home.”
fresh never frozen, local turkeys available
About our Turkeys Less than
50 miles to The Merc
• • • •
November
19
free range raised antibiotic free preservative free local turkeys are fresh, never frozen
Our Local Turkey Producers • •
Bauman’s Cedar Valley Farms, Garnett, Kansas Vesecky Family Farms, Baldwin City, Kansas
Additional Turkey Selections •
A variety of all natural frozen turkeys and a small quantity of all natural whole, cooked turkeys from Plainville Farms are available. Due to limited quantities, reservations for cooked turkeys are recommended.
No turkey reservations needed. We’ve got a whole flock! 8
MERC NEWS
Family Style
Everything but the turkey Maple Glazed Yams with Cranberries Green Beans Amandine Classic Mashed Potatoes Traditional Herb Stuffing Homestyle Poultry Gravy Cranberry Relish Dinner Rolls 49.99 serves 4-6
$
Traditional Dinner Individual servings
Roasted Turkey Maple Glazed Yams with Cranberries Green Beans Amandine Classic Mashed Potatoes Traditional Herb Stuffing Homestyle Poultry Gravy Cranberry Relish Dinner Rolls 12.99 per person
$
Vegan/Vegetarian Individual servings
Mushroom Walnut Loaf Maple Glazed Yams with Cranberries Green Beans Amandine Vegan Mashed Potatoes Vegetarian Stuffing Mushroom Gravy Cranberry Relish Dinner Rolls
Martin Maigaard food services manager
“In addition to our special Thanksgiving menu, we have a number of Merc Made platters, dishes and desserts within our catering menu which is available year-round.”
12.99 per person
A la Carte
Available in our Deli and Fresh To Go cases Select from a variety of the side dishes ready to heat and eat.
November
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Make it Merc Made! Your Thanksgiving holiday doesn’t have to be homemade to be delicious. If you’re looking for an easier approach this year, allow our skilled deli and bakery staff to do the work. We offer a variety of meals and desserts designed to serve an array of tastes. Plus, our Merc Made foods use local ingredients whenever possible, and are made fresh from scratch right here in our kitchen. Stop by the deli or call 785-843-8544 to place your holiday order!
Desserts
9 inch pies and cakes $
PLACE YOUR thanksgiving ORDERS BY
Classic Apple Pie Pumpkin Pie Harvest Fruit Pie Local Sweet Potato Pie Local Bourbon Pecan Pie Pumpkin Cheesecake Cranberry Orange Cheesecake Pumpkin Bread Assorted Cookies
Alison Berger bakery coordinator
If there’s one plate of food that says “party,” it’s the cheese platter. Enticing and satisfying enough to carry a celebration on its own, the cheese plate is also the perfect attraction for introducing guests to one another before the main course. Putting together a spectacular cheese platter is easier than you might think. Here are a few tips: Serve cheese at room temperature. Refrigeration inhibits its flavor, so put our your cheese plate half an hour before guests arrive to allow it to “bloom.” Serve a selection of three to five contrasting cheeses. Think different tastes, colors, and textures, like mild with robust (like Brie with blue cheese), fresh with aged (like local Green Dirt Farms Fresh Sheep’s Cheese with aged Gruyere), or soft with hard cheeses (like chevre with Parmesan). Create a themed tray by offering cheeses from one region (try local!), or showcase an array of cheeses made from different milks (cow, goat, sheep). Speak to our helpful cheese mongers for additional suggestions on cheeses and accompaniments. Article courtesy of coopstrongertogether.com
Sean Hill
Cave Aged Cheddar is an approachable but complex natural-rind, wrapped cheddar with a crumbly texture and an earthy, nutty aroma. The flavor is sweet and slightly tangy hinting at buttermilk, horseradish and stone.
Deli purchasing coordinator
“I’m really looking forward to Rush Creek Reserve which I call ‘The Best Cheese I’ve Ever Eaten.’ It’s a very soft, custard-like raw milk cheese. In the aging process, it is wrapped in spruce bark which creates a woodsy character with notes of salt, umami and bacon. Watch for it in our cheese case this December.”
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Shakerag Blue is a crumbly yet dense blueveined cheese cloaked in Chattanooga Whiskeysoaked fig leaves. Its salty-sweet and fruity interior is reminiscent of root beer, and lends itself to more complex notes of savory bacon, dark chocolate and tropical flavors towards the rind.
HOLIDAY ENTERTAINING
Patrick Callen grocery BUYER
“I recommend Q Drink Tonic Water to spruce up your classic Gin & Tonic this holiday season.�
With the holidays come a number celebratory events, and what better way to celebrate than with festive foods complimented by delicious drinks. From easy party punches to quick-fix mixed drinks, here are a few beverages bound to be a hit at you next gathering.
Cold Pressed
Simple and strong
Sweet and Spiked Eggnog
Combine 1 oz. bourbon and 1 oz. dark rum with 3 oz. local Hildebrand eggnog. Pour over A smooth and creamy classic ice and garnish with a dash of cinnamon and an orange peel.
Quick and easy for large parties
Combine 1.5 oz. coffee liqueur, 1 oz. vodka and 2 oz. Merc Made Cold Press Concentrate in a cocktail shaker with ice. Shake vigorously and strain into a martini glass.
Autumn Sangria
Combine 2 qts. white wine with 2 qts. local Louisburg Cider Mill cider, 1 dash cinnamon, 1 diced apple, 1 diced pear and 1 cup raspberries. Best if prepared a day in advance.
Fresh and festive flavors
Mistletoe Fizz
Combine 1.5 oz. gin, 1 oz. black currant liqueur and 1 tsp. fresh lemon juice in a cocktail shaker with ice. Shake well, strain over ice and top with Q Drink Superior Club Soda, fresh berries and a lemon wedge.
Pumpkin Pie Smoothie
Blend 8 oz. Blue Diamond Almond Breeze, 8 oz. pumpkin puree, 1 tsp. maple syrup, 2 tsp. cinnamon and 1 apple. Strain into glass and garnish with fresh cranberries. A delicious booze free beverage
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staff gift picks
GIFT GIVING
Kelly Kotlinski Center Store Wellness Buyer
“I love making gift baskets with our mini Alaffia baskets! They are so cute and colorful. Usually I choose a theme for the basket, like bath and body. I will fill it with bath salts, lotion, local handmade soap, a sea sponge and maybe a body mist. It’s like a spa in a basket, a great way to treat someone over the holidays.”
Your co-op is a great source for local, unique and flavorful products that make great gifts. Check out some of what’s coming to your co-op this season! Seattle Chocolate Bars bars sold separately
Less than
50
miles to The Merc
Indigo Wild Zum find even more in store
Alaffia Baskets sizes and designs vary
Kristen Kinsch Center Store assistant
“You can find so many unique holiday gifts at the co-op! I especially like to give Andes Gifts Fair Trade alpaca gloves and hats. They are timeless, stylish and cozy, and provide work for hundreds of artisans year round.” Feelgoodz Lizzielooms designs vary
Jen Metsker GENERAL MERCHANDISE BUYER Big Dipper Painted Glass Aromatherapy Beeswax Candle
Evolution Salt Co. Lamp available in pyramid, rain drop and natural shapes
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“Aura Cacia essential oils are awesome! Grown from natural botanicals, they can be used in so many beneficial ways. I love using them to make gifts like lip balms. I combine the oils with our shea butter and local beeswax, and place within one of our product containers. It’s super fun and makes a wonderful gift!
REACH OUT
Wrapping Up a Seventh Garden Season of Growing Food Growing Health Nancy O’Connor, Director of Education & Outreach
There are long rows of lush fall greens in our school gardens – turnips, kohlrabi, radishes, and chard. They came up just in time to save us from end-of-summer garden burnout.
Corinne, Elise and Alex proudly display their Moon and Stars watermelons.
Our school gardens are a long haul. We start out in spring with new gardeners, fresh energy, and big plans. We say foolish things like “Let’s till up more ground and expand the garden.” Things heat up and the garden gets real. We’re working a lot and barely keeping up with the weeds. But we’re also harvesting gorgeous basil and hundreds of pounds of perfect cucumbers. We feel like growers. Our Student Gardeners have also grown
2017 Student Gardener Crew: Alex, Elise, Abi, Jordan and Corinne
since spring – they know how to carefully harvest tomatoes and they’re experts at picking cucumbers. Then it’s August. We have hornworms and squash bugs and it’s really hot and maybe we don’t know how to grow. The tomatoes look horrible and aren’t really producing. Why do we do this? Are we really making a difference? It’s September and there are days when the breeze and 70 degree temps lift us up. We’re harvesting big, beautiful winter squash and cute mini pumpkins – the squash bugs didn’t really damage them. We’re picking apples from the orchard at West Middle School and giving them to the cafeteria for the students there. We’ve started a Garden Club. The Sungold cherry tomatoes are producing and are now on the salad bar at West. We’re planting lettuce and radishes for the salad bar next to the long rows of other fall greens. The garden isn’t looking forlorn anymore. The tomato hornworms have moved away. It’s fall hope. Today we stood in the cafeteria line at West Middle School and sampled fresh apple slices from the school orchard with a little chunk of local cheese. The students were enthusiastic, reluctant, funny, and over 300 of them tried what we offered. Over the next couple of months we’ll sample fresh pear cake made with pears from their orchard, freshly made salsa, sweet potato fries and rosemary focaccia. We’re remembering why we love this school garden project so much. We’re connecting kids to the food they eat and hopefully inspiring change. Maybe we will expand the garden next spring.
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class calendar
OCTOBER, NOVEMBER & DECEMBER
OctobeR_____________________________
CHEF SERIES
MINI CLASS
$5 PER PERSON
Wednesday, October 12 | 7:00-9:00 p.m. Instructors: Chef Paige & Josu Galdos Tapas are wonderful little Spanish appetizers that are best shared with friends, complemented by wine. Join Chef Paige and Josu as they cook up magic, pairing delicious tapas with the perfect Spanish wine. This menu is the second of two Tapas classes Paige has taught at the Merc, now enhanced with wine. You’ll have your own Tapas party as you sample Savory Steak with Blue Cheese Sauce served with Delectable Catalan Spinach; Patatas Bravas (fried potatoes with spicy tomato sauce); Cauliflower Gratin with Manchego & Almonds; and Chicken and Chorizo Empanadas. Very special.
Savory & Sweet Pocket Foods From Around The World
CHEF SERIES
Eat Well For Good Memory
Wednesday, October 5 | 6:00-7:00 p.m. Instructor: Karen Duggan What does the food you eat have to do with how your brain functions? We will explore this question and learn about 15 brain foods and how they feed your gray matter. In this class you will sample a Brain Boosting Smoothie; Mango Walnut Spinach Salad; and a variety of simple memory boosting snacks. You will also learn tips to boost memory and focus. This one-hour mini class is dairy and gluten free.
Thursday, October 6 | 7:00-9:00 p.m. Instructors: Raven Naramore Join Raven on a journey around the world sampling the best in savory and sweet pocket foods. You’ll satisfy your savory palate with classic Pierogies from Poland; Samosas from India; and Calzones from Italy. Then it’s on a to the sweet treat with Pineapple Empanadas from Mexico. What a fun filled class! $18 per person
MEET UP
Monthly Food Allergy Meet Up Featuring Dairy-Free Milk
Monday, October 10 | 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.
MINI CLASS
Tapas II With Wine Pairings
$30 per person
Pairing Craft Beer And Cheese
Thursday, October 13 | 7:00-9:00 p.m. Instructor: Chef Rick Martin Chef Rick is back, guiding class participants through time-tested favorite pairings as well as new concepts using beer style profiles and regional cheeses. Rick will discuss techniques for cheese preparation and storage, as well as proper beer pouring and glassware. You will learn how to plan a tasting menu for a dinner party and how to choose craft beers seasonally. You’re sure to learn lots about local food, farmers and even farm to school! Class will consist of five beers and cheese pairings. Memorable! $30 per person
Get Ready For Fall - Herbally
Saturday, October 15 | 2:00-4:00 p.m. Instructor: Ocoee Miller Colder weather is right around the corner. It arrives bringing coughs, sore throats, sniffles, and sometimes fevers. Whether it is a cold or a flu, herbs can help you safely through. You can avoid becoming sick by strengthening your immune system with herbs. This class will be all about building a strong vibrant immune system. Let us help you stay well. $12 per person
Fair Trade and Delicious!
Tuesday, October 11 | 6:00-7:00 p.m. Instructors: Nancy O’Connor, Barb Heeb & Meade Sparks In celebration of Fair Trade Month The Merc Co+op is partnering with Ten Thousand Villages to help raise awareness about what fair trade means. Join us for an evening of information and fair trade food. You’ll learn how to make a simple Quinoa and Roasted Butternut Squash Salad and Chocolate Zucchini Cake, served with Equal Exchange Tea and Coffee. You’ll learn what fair trade is all about and you’ll even leave with a complimentary Equal Exchange Fair Trade Chocolate Bar. $5 per person
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MERC NEWS
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.
KIDS HANDS-ON
CHEF SERIES
Monday, October 17 | 4:30-6:30 p.m. Instructor: Rachel Ciordas The kitchen is the perfect place to explore science in a fun, easy, and delicious way. Kids join Rachel Ciordas to create scientific (and edible) experiments in the kitchen. Class will start with learning the properties of emulsion and creating a Delicious Vinaigrette. After that, osmosis will help class participants create Stellar Chicken Strips and Fruit & Nut Couscous! The time in the kitchen science lab will wrap up with super cool ColorChanging Cookies that will teach us all about PH levels. Science is fun! For kids, ages 7-11.
Wednesday, October 19 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Join Chef Paige for a fabulous fall class featuring apples as the centerpiece, showcasing them in both savory and sweet recipes. You’ll begin the evening with an Autumn Salad of Apples, Shaved Fennel & Belgian Endive, followed by delicious and subtle Celery Root & Apple Soup. Then enjoy Savory Apple Relish, and Cider Baked Pork Chops with Mustard & Apples. For dessert enjoy Bonnie’s Swedish Apple Cake.
Kitchen Science For Kids
Chef Paige Cooks Up Sweet & Savory Apple Dishes
$20 per person
$28 per child
MINI CLASS
Lunch & Learn - Retirement Planning
Tuesday, October 18 | 12:00-1:00 p.m. Instructor: Stuart Smith, Mainstreet Credit Union What’s the recipe for successful retirement saving- pretty simple, really, but many people make it harder than it needs to be. In fact, 45 percent of Americans have no retirement savings whatsoever. Stuart Smith, Mainstreet Credit Union Financial Advisor, says it’s never too late to begin saving for retirement. The key is to get started and stick with a plan. Stuart will discuss retirement savings options, as well as avoiding pitfalls that can deter you from your retirement goals. The Merc Deli will provide a complimentary lunch.
Southwind
Tom Harper
REALTOR®, CRS, ABR, GRI, e-PRO
785.218.6351 Tom-Harper.com
$5 per person
Celebrating Sweet Potatoes
Tuesday, October 18 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, M.N.T This class is in honor of the October sweet potato celebrations in Lawrence! Join Angie Schoenherr, M.N.T., as we learn about the wonderful health benefits of these tubers, along with some uncommon and delicious recipes! In this class, Angie will teach you how to make Curried Sweet Potato and Chickpea Lettuce Wraps with Cilantro Pesto; Sweet Potato Gnocchi with Vegetable Sauce; Sweet Potato Au Gratin with Caramelized Onions; and a traditional Spiced Nordic Sweet Potato Drink. All recipes will be dairy and gluten free. $18 per person
stephensre.com 785-843-7455 1045 Kentucky southwindhealthcollective.com
San Marco + French Tree Service Certified Local Arborists
ADVERTISE IN THE
mercnews The Merc News reaches over 11,000 area households each and every quarter. Download a rate card from our website or e-mail News@TheMerc.Coop for details.
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
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OCTOBER CLASSES
MINI CLASS
November___________________________
Thursday, October 20 | 6:00-7:00 p.m. Instructor: Karen Duggan Come learn why winter squash is good medicine for the body and Karen’s favorite food for healthy eating in the winter months. Together we will learn the best ways to select, store and prepare winter squash. We will prepare and enjoy a lovely Roasted Squash Soup; Mashed Squash; and a Simple Roasted Squash with Herbs. You may find squash to be your new comfort food for winter. This one-hour mini-class is gluten and dairy free.
MINI CLASS
Healing Foods - Winter Squash
$5 per person
Master The Art Of Mixing Oils
Monday, October 24 | 7:00-9:00 p.m. Instructor: Rachad Atat The healing effect of two or more essential oils is much greater than a single one. In addition, different oils have different actions and the combination of them creates a powerful healing synergistic blend. In this class, we will learn how to effectively combine essential oils using different methods: mixing by botanical family, by fragrance intensity, by scent type, by structure and actions, and by perfume notes. Rachad will demonstrate the practice of blending oils according to these methods. $12 per person
CHEF SERIES
Inspired Cooking By The Book - Autumn
Wednesday, October 26 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Join Chef Paige for the third in her new series of Inspired Cooking by the Book – recipes from her favorite cookbooks celebrating the seasons. Enjoy the flavors of autumn starting with Roasted Pear Salad with Endive, Hazelnuts and Blue Cheese; then on to satisfying Yellow Split Pea Soup with Autumn Squash & Kale; followed by Pasta with a Savory Mushroom Sauce. This delicious fall evening will end with Caramel Nut Tart – an autumnal celebration. $20 per person
Delicious Foods From El Salvador
Thursday, October 27 | 7:00-9:00 p.m. Instructor: Raven Naramore Travel with Raven to Latin America as we sample the cuisine from El Salvador! We will munch on Platanos Fritos (fried plantains) to start; followed by Papusas (thick corn tortillas stuffed with fillings); accompanied by Curtido (fermented cabbage slaw). For the main course we will make Pollo Encebollado (chicken smothered with onions). Dessert will be a luscious cheesecake! $18 per person
HANDS-ON
Make Your Own Crusty European Bread
Saturday, October 29 | 2:00-4:30 p.m. Instructor: Mari Ruck The only way to learn how to make good bread is to get in there and do it! And that’s just what will be happening in this hands-on class with Mari, as she guides you through the process of making your very own loaf of crusty European bread to take home and bake. As usual Mari will provide a very healthy serving of information and a piece of bread to sample. Bring an apron and a 9-inch pie or cake pan so you can take your bread home. $28 per person
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MERC NEWS
Healing Foods - Brussels Sprouts
Wednesday, November 2 | 6:00-7:00 p.m. Instructor: Karen Duggan Small, cabbage-like and often ignored on plates across America, Brussels sprouts deserve a second (and third) look because they’re surprisingly packed with vital nutrition. While many of us may remember them only as a squishy vegetable we were made to eat as a child, or at holiday time, Brussels sprouts are making a comeback as a crunchy, versatile vegetable. We will make simple and delicious Roasted Brussels Sprouts three different ways. Come taste and see why brussels sprouts are Karen’s favorite side in the fall. Gluten and Dairy Free $5 per person
Seasonal Flavors and Celebratory Cocktails
Thursday, November 3 | 7:00-9:00 p.m. Instructors: Chef Rick Martin & Jesse Fitzpatrick However the holidays inspire you, you are sure to learn plenty about making cocktails and treats for your next party at this class. Experts Chef Rick and Head Bartender Jesse, from Limestone Pizza and Bar, will teach you how to prepare it all. Join us in the Merc Classroom for an evening of fun, education and great samples while you learn the techniques and tools to make classic and creative cocktails to pair with traditional holiday flavors. $30 per person
KIDS HANDS ON
Kids Make Edible Art
Saturday, November 5 | 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
Sweet & Savory Crepes For The Holidays
Monday, November 7 | 7:00-9:00 p.m. Instructor: Rachel Ciordas Wow your family and friends with crepes for the holidays! Rachel is the person to make it fun and easy. For a savory experience you’ll enjoy Lacy Herb Crepes with Tarragon Chicken; and Galette Florentine, traditional buckwheat crepes from Brittany filled with a deliciousness scented spinach filling. Then on to sweets with Crepes Suzette, an orange butter crepe with cognac. You’ll even learn how to make Homemade Chocolate Nut Spread (your very own real food version of Nutella) served, of course, with Crepes. Oh la la! $18 per person
Located at the back of Aisle 6 Mon.-Fri. 9 a.m.-7 p.m. Sat. 9 a.m.-3 p.m. Sun. 10 a.m.-2 p.m.
november CLASSES
CHEF SERIES
Autumn Middle East Feast With Beer Pairings
Tuesday, November 8 | 7:00-9:00 p.m. Instructors: Chef Nancy Stark & Jeremy Danner It’s another perfect pairing of Chef Nancy’s food and Boulevard Beer, this time heading to the Middle East for an autumn feast. You’ll start with Tender Greens with Citrus, Dates, and Pomegranate Seeds in a wonderful Citrus Dressing. Next up is traditional Falafel with creamy Tahini Sauce, Chopped Salad and Flatbreads. Then on to rich Moussaka (creamy, spicy eggplant and lamb). The perfect finish to the evening is an exotic Pistachio Pear Tart.
Need Help with a Mac or PC Computer?
$30 per person
CHEF SERIES
Paris Bistro With Wine Pairings
Wednesday, November 9 | 7:00-9:00 p.m. Instructors: Chef Paige Vandegrift & Josu Galdos Enjoy Paris bistro food paired with the perfect wine as Chef Paige and Josu take us on a short trip to France. You’ll enjoy Smoked Salmon Rillettes; then Salade Dauphinoise (Curly endive with Gruyere, Bacon and Creamy Vinaigrette). Next up - Daube a la Provencale (Provencal Braised Beef ) served with Classic Rice Pilaf. We’ll end our evening with a beautiful French Apple Tart. You won’t see the Eiffel Tower when you look out the front window of the Merc, but you will be transported.
MAKING “MOUSE CALLS” IN LAWRENCE SINCE 1990
Dave Greenbaum 785-218-9676 www.calldrdave.com
$30 per person
MINI CLASS
Ideas For A Gluten & Dairy-Free Thanksgiving Thursday, November 10 | 6:00-7:00 p.m. Instructor: Karen Duggan Cooking during the holidays can be challenging. When you’re juggling personal obligations, different eating habits, and maintaining your sanity, the last thing you want to think about is what you’re going to make for the holiday meal! Luckily, there’s no need to stress anymore. I’ll share my favorite gluten and dairy free holiday recipes. On the menu are Sweet Potato Kale Balls; Quinoa Sage Stuffing; and Roasted Butternut Squash Arugula Salad, plus many more crowd pleasing ideas. $5 per person
Real Estate Questions? Here’s Howe!
Thomas Howe
Merc Member since 1979
1501 Kasold Dr. Lawrence, Kansas 785.550.1169
Thomas@ThomasHoweOnline.com LawrenceRealEstateAgents.com
The Flu Is Coming! The Flu Is Coming!
Saturday, November 12 | 2:00-4:00 p.m. Instructor: Ocoee Miller Colds and flu, uninvited visitors, make their appearance this time of year. Do you know how to avoid them? Do you know how to tell the difference between colds and flu and what to do when one grabs you? This class will answer all these questions and more. Come learn the herbal and supplement remedies. Ocoee, with more than thirty years as an herbalist, can help you be prepared. There is no reason why you can’t stay healthy all winter! $12 per person
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Thanksgiving Recipes Inspired By Native America
MEET UP
Food Allergy Meet Up Featuring Gluten & Dairy-Free Bars Monday, November 14 | 10:00-11:00 a.m. Instructor: Karen Duggan Free. No registration required.
Aromatize Your Environment For Mood & Health
Monday, November 14 | 7:00-9:00 p.m. Instructor: Rachad Atat Due to their small molecular size, the aromatic compounds of essential oils can easily cross the blood-brain barrier, thereby accessing a part of our brain called the limbic system where emotions are stored. In this class, Rachad will demonstrate the power of essential oils by creating naturally scented products that can positively affect our health and mood. In specific, Rachad will formulate scented candles and potpourri, which can be great gift ideas for your loved ones. $12 per person
Locally owned all-natural pet supply, grooming and self wash spa 6th & Wakarusa 4701 Bauer Farm Drive Suite B Lawrence, KS
Tuesday, November 15 | 7:00-9:00 p.m. Instructor: Raven Naramore Bring new meaning to your Thanksgiving table with recipes inspired from Native America. We will start our celebration of indigenous foods with the true wealth of the “New World” Dried Corn Soup. We will also enjoy Roasted Root Vegetables in Local Honey; followed by Pumpkin, Sage, Cranberry Stuffing. For a show stopping side dish we will prepare Acorn Squash with Wild Rice Stuffing and finish the night with Blueberry Maple Wild Rice Pudding. $18 per person
CHEF SERIES
Wonderful Ways With Winter Squash & Sweet Potatoes
Wednesday, November 16 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift It’s fall and all those beautiful dark orange squashes and sweet potatoes are bountiful. Time to roast, sauté, braise and puree them. You’ll enjoy a fabulous menu of: Kale, Sweet Potato & Chorizo Soup; Savory Sweet Potato Corn Cakes (served with a Medley of Sautéed Sweet Potatoes, Corn & Black Beans); Quinoa & Roasted Winter Squash Salad with Autumn Fruits & Pistachios; and Rice Gratin with Butternut Squash & Mushrooms. For a perfect end you’ll sample Marbled Pumpkin & Chocolate Cheesecake. Be prepared to fall in love with squash. $20 per person
Healthy Favorites For Your Thanksgiving Feast
785-842-1559
1339 Massachusetts
1339 Massachusetts Lawrence, KS 66044 Lawrence, KS footprints.com
Thursday, November 17 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, M.N.T. The holiday season doesn’t have to be filled with unhealthy processed foods! In this class, Angie Schoenherr, M.N.T., will show you how to make delicious holiday recipes without all the unnecessary additives and refined ingredients. The evening will include Spicy Cranberry Turkey Meatballs; Traditional Green Bean Casserole; Hearty Pumpkin Soup with Pecan and Apple Relish; and decadent Creamy Chocolate Peanut Butter Pie for dessert! All recipes served in this class will be dairy free, gluten free, and low-sugar. $18 per person
3,000 Pair in Stock
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MERC NEWS
December CLASSES
Food & Wine From Basque
Tuesday, November 29 | 7:00-9:00 p.m. Instructors: Raven Naramore & Josu Galdos Raven and Josu, our Basque native and wine expert, team up to present a night of food and wine from the Basque Country. Raven will demonstrate several pintxos (tapas) while Josu teaches us about the wonderful wines the region has to offer. To start, Josu will carve a slice of authentic Iberico Ham for us to taste. Other gastro delights include the classic pintxo with Tuna, Olives and Guindilla Peppers; Fried Zucchini with Ham and Cheese; pintxos made with Salmon and Egg; and a delicious pairing of Smoked Fish and Fruit.
CHEF SERIES
Fabulous Holiday Cookies Returning Favorites
Wednesday, December 7 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift $20 per person
Holiday Cocktails & Appetizers Thursday, December 8 | 7:00-9:00 p.m. Instructor: Raven Naramore $30 per person
$30 per person
KIDS HANDS-ON
CHEF SERIES
Saturday, December 10 | 12:00-2:00 p.m. Instructor: Lily Siebert
Let’s Make A Gingerbread House
Breakfast Breads & Other Morning Treats
Wednesday, November 30 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift What could be better than the smell of cinnamon rolls baking on a chilly morning? Sign up for this very popular Chef Paige class where you’ll learn how to make a selection of fabulous baked goodies. Paige will make, and you will enjoy sampling, warm Cinnamon Rolls; Pear and Walnut Coffeecake; Pumpkin Chocolate Chip Muffins; Buttermilk Crumb Muffins and meltin-your-mouth Cream Scones. We’ll have the tea and coffee brewing. $20 per person
December____________________________
$28 per Child
MEET UP
Food Allergy Meet Up Featuring Gluten & Dairy-Free Chocolate Bars Monday, December 12 | 10:00-11:00 a.m. Instructor: Karen Duggan Free. No registration required.
MINI CLASS
Healing Foods - Cranberries
Monday, December 12 | 6:00-7:00 p.m. Instructor: Karen Duggan $5 per person
HANDS ON
Make Your Own Perfect Biscuits
Saturday, December 3 | 2:00-4:30 p.m. Instructor: Mari Ruck Hot biscuits are the perfect accompaniment for a holiday meal – easy-to-make, light and tender, irresistible when served with butter melting into them. Let Mari show you the art of biscuit making – plain or herb, traditional or twists. After you’ve sampled Mari’s biscuits you’ll roll up your sleeves and make your own to take home and bake for dinner. Bring a small cookie sheet and rolling pin. We’ll supply the biscuits, butter, jam, tea and coffee. We’ll even send you on your way with a complimentary jar of jam! $28 per person
Hearty Healthy Winter Breakfasts
Monday, December 5 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, M.N.T. Have you found yourself in a breakfast rut eating the same thing every morning - or - eating no breakfast at all? As most of us have been told, breakfast is the most important meal of the day, but why is that? In this class, Angie Schoenherr, M.N.T., will discuss the importance of breakfast along with showing you how to make Breakfast Pumpkin Bread; Vegetable Egg Breakfast Cups; Butternut Squash Bacon Hash; and Warming Spiced Nut Granola. Every dish will be prepared dairy and gluten free. $18 per person
CHEF SERIES
Mexican Christmas Fiesta
Tuesday, December 13 | 7:00-9:00 p.m. Instructor: Chef Nancy Stark $20 per person
CHEF SERIES
Quick Weeknight Meals For The Holidays Wednesday, December 14 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift $20 per person
Create Natural Perfumes With Essential Oils Thursday, December 15 | 7:00-9:00 p.m. Instructor: Rachad Atat $12 per person
Festive Holiday Appetizers
Monday, December 19 | 7:00-9:00 p.m. Instructor: Rachel Ciordas $18 per person
French Christmas
Tuesday, December 20 | 7:00-9:00 p.m. Instructor: Raven Naramore $18 person
Find full class descriptions in store and online at www.TheMerc.Coop AUTU M N 2 0 1 6
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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.
everyone
F
ood For Change is a documentary film focusing on food co-ops as a force for dynamic social and economic change in American culture. This is the first film to examine the important historical role played by food co-ops, their pioneering quest for organic foods, and their current efforts to create regional food systems. Additionally, the film shows how cooperatives strengthen local economies and build food security. The goal of this film is to educate a wide audience about the principles of cooperation with a focus on healthy food and a healthy economy.
Free film Screening Friday, November 18 Doors open at 6:30 p.m. Film begins at 7:00 p.m. Lawrence Art Center 940 New Hampshire Black Box Theatre (lower level)
The project began when filmmaker and co-op owner Steve Alves was asked to make a film for Franklin Community Coop, located in Greenfield, Massachusetts. Alves uncovered historical films and stories about the increase of cooperatives during the Great Depression —
achievements which were later thwarted when consumerism and the cold war became dominant economic and social forces. Additional research revealed how food co-ops re-emerged during the tumultuous events of the 1960s as an alternative to factory farms and corporate grocery chains. Seven years in the making, the film is finally complete. The exceptional story of cooperatives in America is ready to be shared and used as a tool to educate co-op staff, owners and the community about food co-ops and the timely story of cooperation. Together, 126 cooperatives in 36 states supported Food For Change, including The Merc Co+op. Please join us at the Lawrence Art Center at 7 p.m. on Friday, November 18 for a free screening. Free popcorn and cash bar available. Article courtesy of FoodForChange.coop