Merc News by themerccoop

mercnews THE MERC NEWS IS A PUBLICATION OF THE MERC CO+OP

IN THIS ISSUE

SPRING 2016

Expanded Local Flowers . . . 4 New Merc Made Catering . . . 6 Change Recipients . . . . . . . . . 8 Introducing MercShare+ . . . 10 Merc Classes . . . . . . . . . . . . 11

BOARD OF DIRECTORS REPORT

Merc Board Retreat: Contemplating the New Normal

BOARD OF DIRECTORS

KELLY BARTH, MERC BOARD MEMBER

On a cold, gray day in January, the Merc Board met at Barbara Clark’s farm for our annual retreat, a welcome time of reflection and planning. With the help of excellent local facilitator and Merc owner, Jerry Jost, we discussed our new Ends policies and how they will help us guide the Merc through the “new normal,” a term cooperative grocers have given to the new, highly competitive natural foods market.

their groceries; and as leaders, we at The Merc are working to find ways to ensure that we are on that list! At the same time, Board members and staff are also working to differentiate the co-op from the competition as the original source of healthy, organic food with a deep knowledge, authenticity, and dedication to local foods and community that others cannot offer.

Given the plethora of new natural foods chains as well as natural foods sections in conventional supermarkets, we know we can’t rest on past laurels and that we need to become the best all-around grocers possible. One of the things we now recognize from reviews of national data is that the average co-op shopper patronizes more than three stores for

A full day of team building also allowed us the luxury of getting to know each other better so that, throughout the year, we can collaborative strategize about how to meet the needs of our owners and customers. After this time of renewal and reflection, we’re refreshed and ready for a great year of work on the Merc Board.

On the cover: Audrey Klopper of Blessed Thistle. See related article on page four.

Jennifer Ananda, President Kelly Barth Barbara Clark Denise DeTommaso Mark Sprague Ryann Waller

The next board meetings will be held Monday, April 4, Monday, May 2 and Monday, June 6.

CO+OP STAFF

Rita York Hennecke General Manager Colby Cooper Owner Services Coordinator Linda Cowden Produce Manager Zac Hamlin Human Resources Manager J.P. Hinds Front End Manager P.J. Karlin Store Keeper Jason Lovell Finance Manager Lowen Millspaugh Merchandising Manager Paul Morgan Information Technology Manager Nancy O’Connor Director of Education & Outreach David Smith Communications Coordinator & Merc News Editor Valerie Taylor Marketing Manager

Welcome New Merc Co+op Owners! Stephan Anderson-Story John Bloom Mark Brooks Rachel Buckner Melanie Cahill Susan Chaney Craig Chappell Ashlie Christianson Calvin Conary Julie Conroy Ariel Downs Sheron Eagleman Angie Evers

Donna Falkenstien Penny Fry Jason Graham Christine Hadley Carrah Haley Natalee Hensley Stephen Hinton Elizabeth Kipp Arielle Lane-Minden Monty McCoy Laura McCull Joan Mendoza Robert Merritt

Amanda Miller June Millsap Dana Osborn Lisa Pickel Amy Pope Adam Raimond Christine Riley Lisa Scott Tami Scott Melissa Smith Gabe Sprague Nancy Story Benn Stover

Brenda Thornton Danielle Torgersen Stephanie Tosh May Tveit Miles Underwood Brandon Van Anne Michael Vollbrecht Andrea Whittemore Suzanne Wikle Mary Wilson Shanna Ziegler

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 very limited. Space advertising is on a first come, first served, space available basis. Please contact David Smith if you are interested in display advertising. © 2016 Community Mercantile, Inc.

MERC NEWS

APRIL 13–26, 2016

Owner Appreciation Days Join us for two weeks in April as we say “Thank You” to our owners with Owner Appreciation Days. Stop in for great deals throughout the store with lots of sampling and giveaways. Local growers at Juniper Hill Farm cultivate tomatoes.

JANUARY, FEBRUARY & MARCH

Employees of the Month

All owners are eligible to receive a one-time discount of 10% off purchases under $100, 15% off purchases of $100 or more, or 20% off purchases of $150 or more. It’s a great time to stock up at the co-op. Watch your mailbox for your savings announcement!

Jessica Peterson Food Services

India Forbes Food Services

Samantha Otte Food Services

Jessica has truly taken her new position as Deli Coordinator to heart. She is constantly on the move and taking care of whatever needs to be done. Amidst the flurry of activity, you can always count on her to greet you with a smile and ask you if you need anything. The deli is a better place to work and shop because of her dedicated and enthusiastic leadership. Thank you Jessica!

India has a great presence—one that proves, everyday, that a smile, sincerity and a strong work ethic form the backbone of good customer service. She is always willing to take on extra tasks or projects all while staying on top of her daily duties, including training all new counter staff. With a cheerful and ready-to-go attitude, India is appreciated by co-workers and shoppers alike. Simply put, she’s a real peach!

Samantha is a great asset to the high performing deli kitchen. She comes in on a daily basis with high energy and an incredible work ethic that spreads that spreads like wildfire throughout the kitchen. Her attention to detail is outstanding and she keeps her head on a swivel making sure that all deli products meet our standards before hitting the sales floor. Samantha is consistently raising the bar in Food Services and we are so proud to have her on our team!

SPRING 2016

LOCAL PRODUCERS

april showers bring local flowers The store is about to get much brighter thanks to an increase in local flower producers. In addition to succulents and florals from Earth Flowers and Enchanted Bee, the co-op has partnered with three current producers who have recently diversified their crops to include flowers. Moon on the Meadow, Maggie’s Farm and Blessed Thistle will provide floral arrangements to the co-op through the 2016 growing season. “We’re excited not only to expand our local floral options, but to be able to include more local producers along the way,” said Lowen Millspaugh, Merchandising Manager.

Above:Three current local producers have added flowers to their lists of products available at the co-op, from top: Jill Elmers of Moon on the Meadow, Barbara Clark of Maggie’s Farm Florals and Audrey Klopper of Blessed Thistle.The co-op also sells florals from local producers, Earth Flowers and Enchanted Bee.

MERC NEWS

Jill Elmers of Moon on the Meadow and Kim Anspach began selling arrangements at the Lawrence Farmers Market in 2015. While they provide cut arrangements for local businesses and special events, the co-op will be the first store to sell their arrangements of USDA certified organic flowers.

“Imported flowers are a major source of toxic pesticides. We think that sustainably grown flowers are important for both our local economy and for the health of consumers,” Elmers said. “Becoming a source for locally grown Mother’s Day flowers is our current goal.” Maggie’s Farm Florals, owned and operated by Barbara and David Clark, will also offer USDA certified organic arrangements. “For the butterflies, birds and bees,” the Clarks have developed a year-long plan that will restore a three acre native grass pasture to include native wildflowers. Adding plant diversity will help build a safe, supportive habitat for a wide range of pollinators and provide nectar and seed sources for migratory birds. A portion of all sales of Maggie’s Farm Florals will be donated to The Xerces Society, a nonprofit organization that protects

Save 40% on select Field Day foods and household items March 30-April 12

deals wildlife through the conservation of invertebrates and their habitat. Also new to the co-op floral department is Blessed Thistle, owned and operated by Audrey Klopper. Based in McLouth, Blessed Thistle currently sells herbal tinctures to the co-op. Now through the fall, they will also sell seasonal flowers, including: echinacea, snapdragons, sunflowers, zinnias and more.

Our Field Day brand features non-GMO, organic and natural products that are delicious, goodfor-you and genuinely simple.

Visit the store or www.TheMerc.Coop to find out more about all our local producers.

EARTHTONES618@GMAIL.COM

Seasonal Lawn Service, Landscape Installation & Maintenance Programs.

Serving Lawrence since 2002. Call for details.

SPRING 2016

Perfect for every occasion every time.

Introducing the New Merc Made Catering Menu Make your next event a stress free success by having it Merc Made by our team of deli and bakery professionals. Whether it’s a family-sized Mother’s Day meal or a large scale graduation party, we now offer a delicious catering menu to fit a variety of gatherings, appetites and budgets. Our Merc Made menu includes both sweet and savory items, and can be customized to suit your day. From sandwich, vegetable and fruit trays to antipasto platters and cheese plates to pastries and custom cakes, Merc Made catering offers sophisticated taste with made-from-scratch and local options. Discover everything we have to offer in our Merc Made catering menu available in store and online at www.TheMerc.Coop.

Each and every cake, cookie, pastry and quiche is made from scratch in house by our professional team of bakers.

MERC NEWS

party platters With a variety of meats, cheeses, sandwiches, salamis and fruits, you’ll have entrees and appetizers covered. cheese plates Curated by our skilled cheese mongers, we offer a local and a select option. delicious dips These handmade trays feature fresh, crisp vegetables or soft, local pita with a signature Merc-Made dip. signature salads Our custom salad bowls feature crisp greens, fresh vegetables and a signature Merc-Made dressing. custom cakes, cookies, quiches and more We have desserts covered, too! All your favorites plus vegan and wheat-free options.

MERC MADE CATERING MENU

Our Mediterranean Platter and Pita & Dip Trays feature soft, local Yummy’s Choice pita triangles.

Green Dirt Farm’s Fresh sheep’s milk cheese is included in our Local Cheese Plate. Our signature salad dressings are made fresh right here in our deli kitchen.

Bringing You More Value

for

Tuesdays Every Tuesday is 2 FOR TUESDAYS with great “2 for” deals throughout the co-op.

Over the past year, your co-op has been working hard to improve our product selection as well as our prices. In the past month, alone, our staff has been hard at work lowering prices on hundreds of items each week! We’re pleased to announce that lower prices can now be found on: • sugar, honey and syrups • select pastas • cereals • cleaning, laundry

Improved Water System

• •

new lower price

and dish products yogurt and kefirs frozen entrees and burritos

We look forward to continuing to analyze prices throughout the store and to deliver more deals to all shoppers. Be on the lookout for our “new lower price” signs on your next visit.

Our popular water filtration system now has double the pressure and an additional holding tank to keep you well-supplied with water.

SPRING 2016

CHANGE RECIPIENTS

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 that month go to that specific organization. Through February 2016, the program has raised over $63,000 for local organizations.

Growing Food Growing Health Garden

APRIL RECIPIENT

Growing Food Growing Health School Garden Growing Food Growing Health (GFGH) is a project of the Community Mercantile Education Foundation (CMEF), in partnership with The Merc Co+op and Mainstreet Credit Union. GFGH is dedicated to improving the health of youth by creating school gardens that act as living classrooms, inspiring handson education, and connecting students to locally grown fruits and vegetables to be enjoyed in their school cafeteria. The GFGH school garden project broke ground at neighboring West Middle School in 2010. GFGH now tends over 14,000 square feet on school grounds, and has harvested over 14,000 pounds of produce, of which 2,700 pounds has gone directly into the school cafeteria. The remainder of harvest is sold to The Merc’s deli and produce departments to help support the project. In 2016, CMEF will construct beautiful educational gardens at Hillcrest and Sunset Hill Elementary schools following their renovations.

MERC NEWS

Willow Domestic Violence Center Volunteers

change for our community

Tenants to Homeowners

MAY RECIPIENT

JUNE RECIPIENT

The Willow Domestic Violence Center is committed to the safety and health of our community. The CDC reports that one in three women and one in six men experience relationship violence in their lifetimes. Domestic violence is an epidemic that affects our friends, co-workers, neighbors and children. The Willow provides free, life-saving services for ALL survivors of domestic violence and human trafficking. Last year, thousands of kids, teens and adults received support through our hotline, safe shelter, court advocacy, support groups and many other supportive programs. In 2016, as the Willow celebrates our 40th anniversary, we look to the future, humbled and grateful for your support. Every year, we see more survivors of violence taking control of their lives and finding safety for themselves and their children. We are excited to serve the communities of Douglas, Franklin and Jefferson Counties for another 40 years.

Adhering to Churchill’s adage, “first we shape our dwellings and afterwards our dwellings shape us.” Since 1992, Tenants to Homeowners (TTH) has built, rehabilitated or acquired over 400 homes, since 1992, to serve as comfortable, affordable housing for Lawrence residents of modest means. An affordable, well maintained residence contributes to overall physical and mental well being and creates a sense of neighborhood community. In 2005, TTH expanded the affordable community ideal by establishing the Lawrence Community Housing Trust program, one of 350 U.S. land trust programs that offer permanently affordable owner-occupied and rental housing at below market prices. The cost of lot acquisition and Energy Star upgrades are incurred by TTH, lowering overall housing costs for residents. TTH currently has 72 owner occupied homes in trust, selling for $30,000 to $40,000 less than average market rate homes. There are also 53 apartments for rent, including 20 accessible units. For more information, visit www.tenants-to-homeowners.org.

Willow Domestic Violence Center

Tenants to Homeowners

REACH OUT

New Faces and Spaces in the School Gardens

NANCY O’CONNOR, DIRECTOR OF EDUCATION & OUTREACH

When we placed our order for 250 tomato plants we knew there was no holding back the 2016 Growing Food Growing Health season. There also was no holding back the enthusiasm of our two returning Student Gardeners: Elise, now in her second season as a Mentor Gardener, and Abi, our newest Mentor Gardener. These two students will help lead of crew of new eighth grade West students who will tend our garden for the coming season. This year will also see the return of West Garden Teacher Assistants, Taylor Lent and Jena Hartman, who help build connections inside West. They will be joined by The Merc’s new Education and Outreach Assistant, Marcia Fisher, who has already gotten her hands in the soil and her voice on Facebook for Growing Food Growing Health. Our plans this year are to continue to improve production at West, learn more about growing, build classroom connections and put even more schoolgarden-grown produce into the West cafeteria. In addition to maintaining our big garden at West, we are also rebuilding school gardens at neighboring Hillcrest Elementary and Sunset Hill Elementary.

Above: Nancy and Hillcrest Elementary Students plant in their new garden boxes. At upper right: Second season school mentor gardener, Elise, shows off the beet harvest from last year’s garden. At lower right: New school mentor gardener, Abi, displays cherry tomatoes harvested last summer.

a particular country or region. Teachers will be able to choose their garden and appropriate curriculum tie-ins. The garden at Hillcrest will be completed this spring. Work on Sunset Hill will begin this summer and fall. Now in our seventh successful year of Growing Food Growing Health, we are grateful for the continued support of our community partners who help us grow this project that reach hundreds of Lawrence school children. If you would like to work with us and get your hands in the dirt, contact Nancy or Marcia at the co-op. A few hours working side by side with our Student Gardeners will leave you feeling inspired and hopeful, and probably a little tired after keeping up with their endless energy. Our next workday is Saturday, April 30 from 9 a.m. to 3 p.m. Let us know if you’ll be coming so we can be prepared for your helping hands.

Following major renovations at those schools we are shifting our approach to these gardens. Instead of being small market gardens we are building education/classroom–focused gardens. Each school will have a large area with beautiful cedar 4’x4’ raised beds, one for each classroom. With help from us, teachers will decide what to plant in their beds. Some garden beds will be simple, one crop plantings, like all perennial herbs. Other classrooms will have a salad bar theme or a root crop planting. There will be culture gardens, with growing choices based on the cuisine of

SPRING 2016

CONCERN FOR COMMUNITY

Introducing MercShare At The Merc Co+op, we believe that everyone deserves access to healthy, high-quality foods and products that support a robust and sustainable local food economy as well as a community based on hospitality, generosity and care for the environment. As a consumer-owned co-op we welcome all community members to buy a share in the business and actively engage in the democratic business model. To further encourage and assist in that, we have designed MercShare and MercShare+, allowing us to reduce the cost barriers to ownership and healthful eating, and to provide owners with practical solutions that don’t sacrifice their values or their budget. Co-op shoppers currently enrolled in the Kansas Food Assistance Program (formerly Food Stamps, SNAP) and/ or Women, Infants and Children (WIC) are eligible for a MercShare ownership subsidy. MercShare applicants are responsible for making a one-time $10 investment towards ownership. The co-op subsidizes the additional $65 to complete the full $75 cost of a share in the co-op. MercShare owners receive the same rights and benefits as all other owners.

Need Help with a Mac or PC Computer?

MAKING “MOUSE CALLS” IN LAWRENCE SINCE 1990

Dave Greenbaum 785-218-9676 www.calldrdave.com 10

MERC NEWS

Co-op owners, currently receiving food assistance, are eligible for MercShare+, an everyday 10% discount applied automatically on all purchases. To ensure that we continue to help those who need it most, MercShare+ recipients are asked to reapply for their 10% discount each year beginning one year from enrollment and provide up-todate documentation of their assistance. In 2007, a generous gift from the late Carol Nalbandian, an owner and board member, established the MercShare program. MercShare helps shoppers currently receiving food assistance experience the benefits of co-op ownership by providing a scholarship for a portion of the cost of a share in The Merc Co+op. Since 2007, MercShare has helped to fund nearly 200 owner shares for those who demonstrate financial hardship. To find out more or apply for MercShare and MercShare+, contact the co-op at 785-843-8544, speak with a cashier, or visit us online at www.TheMerc.Coop/your-coop/ ownership.

Simple Suppers

Tuesday, April 5 | 7–9 p.m. Instructor: Chef Paige Vandegrift We all have our favorite one-dish meals that we come back to again and again. If you’re looking to add to your repertoire join Chef Paige as she cooks up Simple Suppers that will become your new favorites. Add a salad and bread and you’re good to go with: Baked Chicken with Garlic, Leeks & Thyme; Seasonal Pasta Primavera; Spanish Potato “Tortilla” with Sauteed Mushrooms; Bulgur Pilaf with Chickpeas; and finally, Cornmeal Cake with Fresh Rhubarb. Simple perfection! $20 PER PERSON

Wednesday, April 6 | 12–1 p.m. Instructor: Dawn Smith

MINI

Join us in the Merc Classroom for the first in a series of Lunch & Learn classes, in partnership with our friends from Mainstreet Credit Union. We’ll serve you a cup of homemade soup, freshly baked roll, beverage, and a Merc Bakery cookie. Feel free to bring a brown bag lunch if you’d like. Sit back, enjoy lunch and learn how to protect your personal and financial information. Discover how to stay ahead of fraudsters, how to recognize common scams, and keep an eye out for suspicious activity. $5 PER PERSON

A Lebanese Feast

Wednesday, April 6 | 7–9 p.m. Instructor: Raven Naramore Raven cooks up her magic with stories, fun and great food.You’ll enjoy Labneh (delicious yogurt cheese) with Toasted Pine Nuts; Pink Pickled Turnips; Tomato Cabbage Tabbouleh (cold salad made with cracked wheat); and Moroccan Chicken on Pita with Garlic Sauce. We’ll end our Lebanese journey with a surprise dessert. It’s another one of Raven’s culinary adventures that you won’t want to miss. $18 PER PERSON

Thursday, April 7 | 7–9 p.m. Instructor: Rachad Atat

Similar to how fragrance in plants is used to attract insects to ensure pollination, for thousands of years we have perfumed ourselves to influence our mood and emotions, as well as to attract others’ attention. In this exciting class, we will learn about nature’s most valuable materials of perfumery, the essential oils, by studying their characters of fragrance, their intensity, and their effects on our being. Finally, we will formulate fragrances that are reminiscent of natural feminine and masculine scents. $12 PER PERSON DAIRY-FREE CHEESES

Monthly Food Allergy MEET UP CLASS

Lunch & Learn - Protecting Yourself from Fraud

Create Natural Perfumes with Essential Oils

CLASSES

april

Monday, April 11 | 10–11 a.m. Led by Certified Holistic Nutrition Coach Karen Duggan, these one-hour sessions offer information, support, and product samples for people dealing with food allergies. Karen lives gluten and dairy free so she understands the challenges this community faces on a daily basis. She looks forward to being your personal guide toward healthier eating for food allergies. Bring your questions and connect with others in the Merc Classroom twice a month. Free to all. No registration required.

How to Start an Organic Garden in Spring Monday, April 11 | 7–9 p.m. Instructor: Kevin Prather & Jessi Asmussen

In this class, taught by Kevin Prather & Jessi Asmussen of Mellowfields Urban Farm, we will discuss prepping your soil to encourage good soil tilth and fertility throughout the season; making a garden plan based on soil type, time constraints and water needs; and also how to choose the appropriate varieties for our hardiness zone and your garden in particular. Some specific questions we will delve into are organic fertilizers versus compost; tilling versus no-till versus hand digging, overhead sprinklers versus drip irrigation; and transplants versus direct seeding. $12 PER PERSON

more Merc classes on the next page

Non-invasive Improves healing Increases joint flexibility Relieves joint pain Drug free option

www.lawrencevethospital.com

SPRING 2016

CLASSES

Monday, April 18 | 6–7 p.m. Instructor: Angie Schoenherr, MNT

Tuesday, April 12 | 7–9 p.m. Instructor: Raven Naramore Nordic Cuisine is on the rise and we’re going to explore some of the flavors that are making headlines in the food world! To start our adventure we will sample Rye Toasts with Creamed Herring and Pickled Red Onion; served alongside a beautiful Spinach Dill Soup. For our main course we will enjoy Fish Cakes with impressive Hasselbacken Potatoes. For Dessert - a Rhubarb Tart with Vanilla Sauce! Check out Faviken, Noma and Dill restaurants on the web and lets get Nordic! $18 PER PERSON

Sustainable Meats & Cooking Techniques

$5 PER PERSON

Spring Trattoria Dinner with Boulevard Beer Pairings $30 PER PERSON

Join Chef Rick and learn how to get the best results from locally, sustainably raised meats. Rick will prepare three dishes, featuring chicken breast; pork tenderloin; and beef steak, utilizing high-temp, dry-heat cooking methods. He’ll serve samples of each protein with an appropriate side dish and/or sauce.You’ll learn about: shopping for meats; why choose sustainable meats; inexpensive cuts are best; spices and rubs; high-temp cooking methods; searing and resting; cutting techniques; and plate presentations. Come learn practical and delicious information from the best!

CLASS

$25 PER PERSON

Thursday, April 14 | 6–7 p.m. Instructor: Karen Duggan

MINI More than 2,000 years ago Hippocrates said, “All disease begins in the gut.” Within the past couple of decades we have only begun to understand just how right he was. In this class, Angie Schoenherr, M.N.T., will discuss why it is important to strive for optimal digestive health, what factors may damage the digestive tract, and how we can work to improve our digestion with food, herbs, and nutrients.

Tuesday, April 19 | 7–9 p.m. Instructor: Chef Nancy Stark

Wednesday, April 13 | 7–9 p.m. Instructor: Chef Rick Martin

Healing Food – Cinnamon

CLASS

Digestion: The Foundation of Health

The Nordic Table

MINI Want to reduce the effects of aging on the body and brain? Boost your energy? Improve your skin health? Come join us for this Healing Foods class focusing on cinnamon and learn why this spice might become a part of your daily diet. We’ll utilize this amazing antioxidant to make Cinnamon Energy Balls; Secret Detox Drink; and Simple Cinnamon Chai Tea.You will leave class feeling sweet and spicy with a new awareness of the many ways of utilizing this important healer.

Sorry, this class is full

Springtime in a Paris Bistro

Wednesday, April 20 | 7–9 p.m. Instructor: Chef Paige Vandegrift We’re off on another trip to Paris with Chef Paige. Enjoy Spring recipes starting with Tarte Flambée (Alsatian Bacon & Onion Tart), then on to Salade Printanier aux Noisettes à la Vinaigrette d’Estragon (Salad of Spring Vegetables with Hazelnuts & Tarragon Vinaigrette) and Coq au Riesling (Chicken in Riesling). To put you in the complete Parisian spirit Paige will finish the evening with Profiteroles à la Glace aux Fraises et à la Sauce Chocolat (Fabulous cream-filled puff pastries served with Homemade Strawberry Ice Cream & Chocolate Sauce). Magnifique! $20 PER PERSON

Visit www.TheMerc.Coop for class descriptions and to register online.We cannot accommodate walk-ins. Attendees must register in advance. 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.

$5 PER PERSON

San Marco + French Tree Service Certified Local Arborists Pruning, Removal, Stump Grinding, Lot Clearing & Saw Mill Services

Ed French John San Marco 785-979-0356 jsanmarco@hotmail.com sanmarcofrench.com

MERC NEWS

DS ON

MINI The rich, productive soil of Kansas is one of the state’s most valuable natural resources. In this class, children ages 8-11 will discuss the varying layers of soil, including bedrock, subsoil and topsoil. We will talk about erosion and how it can remove valuable topsoil. Through the use of tasty ingredients, students will build their own edible soil profile and protect their own topsoil. Celebrate Earth Day a few days early by learning about the basic component of our planet – soil! $5 PER CHILD Limited to 16 kids, ages 8-11.

Thursday, April 28 | 7–9 p.m. Instructor: Karen Duggan

The 10-Day Cleanse is a gentle way to regain health, learn about your food triggers, and detox from sugar, flour and toxins. This simple step-by-step plan will support you to end food addiction and find vibrant health. There are no shakes or pills, just delicious real food and simple recipes that will be demonstrated and sampled.You’ll leave this class with the tools you need to cleanse, including planning, shopping, and tips for incorporating a cleanse into your daily life. $18 PER PERSON

Kids Make Crepes in the Merc Kitchen

10-Day Cleanse & Sugar Detox

DS ON

Tuesday, April 26 | 4:30–6:30 p.m. Instructor: Rachel Ciordas Kids will have a good time in the kitchen today alongside culinary instructor Rachel Ciordas as they learn how to make both sweet and savory crepes filled with a variety of deliciousness. The kids will learn important cooking techniques as we explore crepe-making equipment, batter, fillings and more! We’ll work together to make several crepes including Citrus Butter Crepes; Savory Chicken & Vegetable Crepes; and Crepes with Homemade Chocolate Hazelnut Spread & Bananas. It will be a fantastic day in the Merc kitchen!

Make Your Own Perfect Cinnamon Rolls

CLASS

Thursday, April 21 | 4–5 p.m. Instructor: Sue Ann Funk

Cooking Inspired by the Book “Spring” Wednesday, April 27 | 7–9 p.m. Instructor: Chef Paige Vandegrift

Paige’s favorite and most inspiring cookbooks are the ones organized by season. In this new series by Paige, she’ll be featuring seasonal recipes from some of her most beloved cookbooks. We’ll start the series with recipes using the best produce spring has to offer.You’ll enjoy Snow Pea & Radish Salad; Pasta with Asparagus Pesto & Tiny Potatoes; Asparagus Risotto with Lemon & Prosciutto; Parmesan Pudding with a Spring Medley of Mushrooms & Peas; finishing up the spring menu with Browned Butter Rhubarb Bars.

DS ON

Saturday, April 30 | 2–4:30 p.m. Instructor: Mari Ruck Come learn how to make delicious, homemade cinnamon rolls. Put on an apron and join Mari in the kitchen.You’ll learn and knead, laugh and roll. The result will be a pan of cinnamon rolls to take home and bake in your own oven. Bring an 8 or 9-inch cake pan, an apron, and a rolling pin. We’ll have snacks and beverages to keep you going while you work. $28 PER PERSON

Limited Enrollment

may

$28 PER CHILD Limited to 16 kids, ages 7-11.

$20 PER PERSON

CLASSES

A Tasteful Look At Soil

Hearty & Delicious Polish Cuisine Wednesday, May 4 | 7–9 p.m. Instructor: Raven Naramore

Witajcie! Come and explore delicious Polish cuisine with Raven at the Merc. We will be making our own perogi, the ever popular stuffed dumpling, glumpki, cabbage leaves stuffed with ground meat, mezeria which is cucumber salad with a sour cream dill dressing, and, perhaps the most common dessert in Poland, sernik, which is a subtly sweet cheesecake. We will also make our own sauerkraut. Come on down and celebrate the Old World! $18 PER PERSON

more Merc classes on the next page

Tom Harper

REALTOR®, CRS, ABR, GRI, e-PRO

785.218.6351 Tom-Harper.com

stephensre.com

SPRING 2016

CLASSES

GROWING FOOD GROWING HEALTH

School Garden Workday WEST MIDDLE SCHOOL Saturday, April 30 | 9 a.m. – 3 p.m. Work an hour, work the whole day. Just give let us know you’ll be coming! Call Marcia or Nancy at The Merc Co+op at 785.843.8544 or e-mail educationassistant@TheMerc.Coop or Nancy at CMEF@TheMerc.Coop.

GLUTEN-FREE WAFFLES

Monday, May 9 | 10–11 a.m. Led by Certified Holistic Nutrition Coach Karen Duggan, these one-hour sessions offer information, support, and product samples for people dealing with food allergies. Karen lives gluten and dairy free so she understands the challenges this community faces on a daily basis. She looks forward to being your personal guide toward healthier eating for food allergies. Bring your questions and connect with others in the Merc Classroom twice a month. Free to all. No registration required.

Thursday, May 12 | 6–7 p.m. Instructor: Karen Duggan

MINI Did you know that broccoli eliminates H. Pylori, protects against ulcers, and stomach cancer? Together we will learn more healing benefits of broccoli as well the best ways to select, store and prepare this vegetable powerhouse. We will prepare exceptionally fast and delicious recipes including Crispy Broccoli with Garlic and Lemon; Simple Broccoli Stem Soup; and a ‘To Die for Shaved Broccoli Salad.’ All recipes are gluten and dairy-free in this one hour healing foods class.

Tuesday, May 10 | 7–9 p.m. Instructor: Chef Paige Vandegrift

Fresh asparagus is one of the true gifts of Spring. And who better to inspire and teach us about these beautiful green spears than Chef Paige. Come enjoy a Spring feast as Paige prepares Asparagus Pizza with Prosciutto & Three Cheeses; Classic Cream of Asparagus Soup; Farro Pilaf with Roasted Asparagus, Mushrooms & Peas; and Parchment-Baked Scallops with Asparagus. To end the evening Paige will make fabulous Strawberry Shortcake with Lemon Mascarpone Cheese. Come celebrate Spring! $20 PER PERSON

Ethnic Foods & IPAs

End of the School Year Pizza Party for Kids

School’s almost out – time to celebrate with a pizza party where kids make all the food! Bring an apron and join Rachel in the Merc Classroom to make Four Seasons (Quattro Staggione) Pizza with homemade hand-tossed dough, and Chopped Salad with Homemade Creamy Yogurt Ranch Dressing. Kids will finish class by making Strawberry Tiramisu. Sorry, no grown ups allowed, this pizza party is just for the kids. Limited to 16 kids, ages 7-11

Wednesday, May 18 | 7–9 p.m. Instructor: Raven Naramore

Calling all bacon junkies! Have you ever wanted a menu that included bacon with every course? Here is your opportunity! To start, we will warm up with a Green Salad tossed with Maple-Bacon Vinaigrette followed by Bacon Cheddar Grit Fritters. True to our Southern theme we will sample Creamed Collard Greens with Bacon. For the main course we will be savoring Bacon Wrapped Pork Loin with a Bourbon Glaze and finish the night with Bacon-Peanut Truffles! $18 PER PERSON

mercnews 14

MERC NEWS

DS ON

Southern Cooking with Bacon

It’s a match made in heaven, especially when it’s Chef Rick Martin, sharing his culinary talents paired with his expertise in beer.You’ll enjoy the deep and wonderful flavors of ethnic cuisines, including tacos, curry, and tapas, each dish matched and balanced perfectly with an IPA. There’s not much else that needs to be said, except sign up fast!

ADVERTISE IN THE

Tuesday, May 17 | 4:30–6:30 p.m. Instructor: Rachel Ciordas

$28 PER CHILD

Wednesday, May 11 | 7–9 p.m. Instructor: Chef Rick Martin

$5 PER PERSON

A Celebration Of Asparagus

$30 PER PERSON

Healing Foods – Broccoli

CLASS

Monthly Food Allergy MEET UP

The Merc News reaches 10,000 area households with every issue. If you are interested in display advertising, email the editor at News@TheMerc.Coop or call 785.843.8544.

Join Mari and let her inspire you with new twists on salads using fresh-from-the-garden ingredients to maximize flavor.You’ll sample Salad with Turkish Red Pepper and Farro; Baby Arugula with Toasted Almonds and Shaved Pecorino in a Pomegranate Dressing; satisfying Vegetarian Sushi Salad; and exotic Persian Carrot Salad. As always, there will be lots of information and plenty of food and fun. $18 PER PERSON

Aromatherapy for Hair and Body Care Tuesday, May 24 | 7–9 p.m. Instructor: Rachad Atat

$12 PER PERSON

Springtime at the Farmers Market Wednesday, May 25 | 7–9 p.m. Instructor: Chef Paige Vandegrift

MINI In addition to being one of the super stars of spring, this uniquely delicious and versatile seasonal vegetable helps to detoxify the kidneys, bladder and liver. Come join Karen in another healing mini class to learn about the many healing benefits of eating and enjoying asparagus. Karen will prepare two simple and delicious asparagus side dishes and a satisfying soup. Together we will learn how to eat well and be well.

A Picnic In Paris

Wednesday, June 8 | 7–9 p.m. Instructor: Chef Paige Vandegrift Join Chef Paige and be transported to Paris for Le Pique-nique! We’ll have French music playing and checked cloths on the tables to set the mood for a memorable evening. Paige will create and you will enjoy Zucchini & Gruyere Tartlets; Basil & Garlic Chicken; Marinated Summer Vegetable Salad; and Minted Farro with Peas & Goat Cheese. For a perfect finish you’ll feast on Cherry, Chocolate & Almond Mini Cakes.

CLASS

$20 PER PERSON

MINI

Eggs are tiny miracle workers in the kitchen. They can be stored in the fridge for a long time, they are inexpensive, hard to mess up, and one of the most versatile ingredients you can use. Really, what’s not to love? For sustained energy let eggs be your go-to breakfast champion. We will prepare and sample these Kick Start Breakfasts: Avocado Egg Breakfast Pizza; Seasonal Frittata; and Scrambled Eggs with Fresh Seasonal Greens. All recipes are gluten and dairy-free. $5 PER PERSON

Kids Cook from the Garden

$20 PER PERSON

Join Chef Paige for a celebration of the growers who feed us with an early market menu.You’ll be inspired by fabulous Roasted Beet Salad with Yogurt & Mint (even if you think you don’t like beets); Broccoli and Chickpea Salad.; Orrechiette with Asparagus, Peas & Pancetta; Swiss Chart Tart with Goat Cheese, Currants & Pine Nuts (this alone is worth taking the class), and a sublime finish of Rhubarb Streusel Coffeecake. Hooray for the Farmers’ Market!

Thursday, May 26 | 6–7 p.m. Instructor: Karen Duggan

Tuesday, June 7 | 6–7 p.m. Instructor: Karen Duggan

$5 PER PERSON

Essential oils present a variety of advantages over other materials used in skin care: antiseptic power, regenerative action and deep penetration into the subcutaneous layers. Join Rachad in this practical class and learn about the use of essential oils and hydrosols for hair and body care. Through live demonstration, we will formulate aromatherapy bath salts, milk baths, body wraps, lotions, shampoos and scalp stimulating oil. Participants will be given a sample product to take home.

Eggstraordinary Breakfast for One or Two

Healing Foods – Asparagus

CLASS

Saturday, May 21 | 2–4 p.m. Instructor: Mari Ruck

CLASSES

june sneak peek

Get Ready for Fresh Summer Salads

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Saturday, June 11 | 12–1:30 p.m. Instructor: Lily Siebert June in Kansas is full of delicious home-grown treats. In this class, we will work together to make yummy dishes which celebrate the freshest fruits and veggies possible. We will discuss how kale, beets, and kohlrabi are planted, cared-for, and harvested and then cook them up for sampling. We will prepare a Simple and Yummy Raw Kale Salad; Roasted Beet Salad; and Rotini Pasta with Kohlrabi. Join your fellow Young Chefs for a fun adventure in seasonal, local produce. $20 PER CHILD Limited to 16 kids, ages 7-11

Paige’s Favorite Fruit Desserts Wednesday, June 22 | 7–9 p.m. Instructor: Chef Paige Vandegrift

Let’s celebrate the fruits of summer with a fabulous class from Chef Paige featuring her favorite fruit desserts.You will enjoy the loveliest selection of desserts including: Apricot Custard Tart with Almonds; fresh Blueberry Buckle; Raspberry-Rhubarb Streusel Pie; and Peaches Foster with Butter Pecan Ice Cream. We’ll put on the tea and coffee and try to keep you anchored in this heavenly class. $20 PER PERSON

Senior Savings Tuesdays Senior owners, ages 62 and up, receive a 5% discount, each and every Tuesday.

SPRING 2016

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.

Salmon with Asparagus, Peas & Herbs Recipe by Chef Paige Vandegrift

4 filets skinned salmon (4–6 oz. each) Salt & Pepper Olive oil 3/4 lb. asparagus, trimmed & cut into 1-inch lengths on a sharp diagonal 1 cup peas (thawed, if using frozen) 1/2 cup water or stock 4 tablespoons unsalted butter, cut into cubes 2-3 tablespoons minced chives or parsley, or a combination of chives, parsley and tarragon Heat a large saute pan over mediumhigh heat. While heating, season the fish on both sides with salt & pepper. Add a thin film of oil to the pan. When the oil is hot, add the fish, skinned side up. Cook until browned – about 2-3 minutes, regulating the heat as necessary to prevent smoking but maintain an active sizzle. Turn and cook the fish, until barely opaque in the center – approx. 3 minutes. Reduce heat further, if necessary. Remove the fish from the pan and keep warm.

asparagus and peas along with the water and a generous pinch of salt. Cover and cook at a rapid simmer until just tender—2-5 minutes. Increase the heat to high, remove the lid and add the butter and herbs. (If the liquid appears to have reduced significantly, add more water. The total volume of liquid in the pan, before adding butter, should be just over 1/4 cup.) Boil, shaking the pan to bind the ingredients together, until the buttery sauce thickens and becomes foamy – 20-30 seconds. Remove from the heat. Transfer the fish to individual serving plates and divide the vegetables and sauce over all. Serve immediately.

Pour off the oil from the pan and let the pan cool briefly. Add the

The Merc Co+op is the only grocery store in town with fresh, local asparagus!

inspired asparagus