CO+NNECTIONS IS A PUBLICATION OF THE MERC CO+OP
SPRING 2017
IN THIS ISSUE
Going Solar PAGE 4 Fresh Starts PAGE 6 Change Recipients PAGE 8 Class Calendar PAGE 10
FROM THE BOARD
BOARD OF DIRECTORS
A Glimpse Into Your Board of Directors’ Retreat BARBARA CLARK, BOARD PRESIDENT On Saturday, February 11, the board held our day-long, annual retreat. With an extensive history of working with co-op boards across the country, Michael Healy of CDS Consulting Coop, served as our facilitator. With his skillful guidance we were able to define our goals and begin the work towards achieving them. We began to explore what regional expansion might look like for the co-op. Through this dialogue, it was suggested for the board to begin to study a series of educational steps. This ongoing research will prepare us to make informed decisions should future opportunities present themselves. One theme that was carried throughout the day was the need to learn and enhance our skills at interpersonal and board-to-owner communication. Enlightened by a Ted Talk video by Julian Treasure titled, 5 Ways to Listen Better, we collectively committed to keeping
you, our owners, better informed throughout the year. This will take place through written communication via the board-specific monthly e-newsletter, Owner Connections, which can be found on our web page, and here, within our quarterly community-centric newsletter. We hope to see many of you at the upcoming Owner Appreciation Days, Food For Change film screening or the Earth Day parade, all of which celebrate the work that we do in the name of good. local. food. Meanwhile, we will explore other opportunities to engage with you as we move down our shared path. And, as always, we will conclude our year’s work with reporting back to you at the Annual Co+op Meeting in November. We are also striving to hone our listening skills. If you have questions or comments for the Board, please reach out at board@themerc.coop.
new owners Steve Munch Jenna Sheldon-Sherman Lloyd Hysten Olivia Marshall Carol Koepke Daniel Brigham Isabel Johnson Gwen Wolfe Anna Oliver Kim Wantschik Erin Coughlin-Boyle Christine Metz-Howard Lisa O’Rourke Andrea Greenhoot Kristin Werner
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CO+NNECTIONS
Megan Luttrell Rhees Carlson Anna Clary Patrick Hackett Chris Jones Diana Weaver Jodi Moore Lynley Holman Peggy Robinson Barbara Mason Jessica Phoenix Luyao Shang Edith Eskilson Gary Smith
DECEMBER 2016-FEBRUARY 2017
Amy Hanson Candace Shields Sarah Keith-Stuart Andrea Holtzbocker J.P. Haider Nancy Huarachi Scott White Ryan Olesh Stephen Craig Jenna Collins Alan Gilmore Susan Cherry Elisabeth Ready Steve Sizemore
Shanleigh Cole Jeff Lough Joey Orr Summer Kellogg Cecilia Backus Jacqueline Moore Bradley Cobb Lucas Hachmeister Samantha Otte KayCee Bushnell Tonya Hartman Cecilia May Joe Casad Sharon Roecker
Barbara Clark President Jennifer Ananda Kelly Barth Jake Johannes Daniel Poull Mark Sprague Ryann Waller The next board meeting will be held Monday, April 3. CO+OP STAFF
Rita York Hennecke General Manager Chris Babcock Center Store Manager Linda Cowden Produce Manager Tony Gradert Owner Services Coordinator Zac Hamlin Human Resources Manager J.P. Hinds Front End Coordinator Jason Lovell Finance Manager Martin Maigaard Food Services Manager Lowen Millspaugh Merchandising Manager Paul Morgan Information Technology Coordinator Nancy O’Connor Director of Education & Outreach Valerie Taylor Richardson Marketing Manager
The Merc News is published quarterly by: The Merc Co+op 901 Iowa, Lawrence, Kansas 66044 Phone: 785.843.8544 Fax: 785.843.7572 Web: www.TheMerc.Coop Advertisements in Connections are paid for by the advertiser and do not imply endorsement of any product or service by The Merc Co+op board, management or staff. Advertising space is limited and on a first come, first served, space available basis. Please contact Valerie Taylor Richardson at marketingmanager@themerc.coop if you are interested in display advertising. © 2017 Community Mercantile, Inc.
SATURDAY, APRIL 22
APRIL 19-MAY 2
Owner Appreciation Days
Earth Day Parade Join us Downtown at 11 a.m. as we march in the 17th annual Earth Day Parade. Then, visit South Park until 4 p.m. for presentations and activities.
SATURDAY, APRIL 29
Garden Work Day Watch the mail for your special owner coupon!
Sign up any time before or during Owner Appreciation Days to take advantage of this great deal.
Owners can save up to 20%
SATURDAY, JUNE 10
Employees of the Month FEBRUARY Abby Benson Baker
Loved by all who work alongside her, Abby exudes energy and efficiency with both grace and poise. She is a friendly and considerate co-worker, doing everything she can to make other’s jobs easier. Open to learning and always flexible, Abby always strives for improvement and will hold herself accountable for her work. She always operates as though she really enjoys her work, and that feeling seems to rub off on everyone around her.
Join us in the West Middle School Garden on Saturday, April 29 anytime between 8 a.m. to 12:30 p.m. to help prepare the garden for the upcoming growing season. We will weed, plant, water and spreading mulch. Come prepared to work hard alongside energetic Student Gardeners. Work for one hour or the whole morning. To sign up, contact Laura at educationassistant@themerc. coop or Nancy at cmef@ themerc.coop.
MARCH Eric Yowell Center Store Lead
Eric’s experience in the grocery world has brought both skill and leadership to our Center Store team. He is accountable and takes ownership of his department’s processes. Eric works efficiently with an eye for what is needed to ensure that the store is clean and stocked abundantly. With his great attitude, guidance and upbeat demeanor, he motivates others to be productive. A shining example of hospitality in action, he treats coworkers and customers with the same great service, always ready to go the extra mile.
Lawrence Food Garden Tour & Free Shred Day Founded in 2009, the Lawrence Food Garden Tour is now part of the Sunrise Project. The tour is a grassroots community project that highlights a variety of personal, community and school gardens throughout Lawrence, demonstrating that a great deal of food can be produced within our city limits. Growing Food Growing Health will open its West Middle School Garden for visitors, and Mainstreet Credit Union, the garden’s most generous sponsor, will provide free, secure on-site shredding from 9 a.m. to 12 p.m. for coop owners and credit union members. For more information, visit TheMerc.Coop.
SPRING 2017
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GOING SOLAR
This project is a great stride towards one of our Ends - being on the forefront of building a community based on hospitality, generosity and care for the environment.
T
he two greatest opportunities to improve our environmental impact are through a reduction of energy consumption and a transition to renewable energy. To that end, your co-op is set to embark on what will be Lawrence’s largest solar energy project. Through a full rooftop array, two solar covered carports and a solar covered patio, we will install over 200 kilowatts of solar panels which will provide 29% of our energy each year. Currently, our store uses over one million kilowatt hours of energy each year. While we have taken several measures to reduce that consumption (via LED lighting, airflow correction through a new roof top unit, preventative maintenance and more), these were basic improvements. With the cost of conventional energy increasing by 7-10% each year, the need to make significant improvements is more important than ever. “When our co-op purchased this building in 2012, we did so with the intention of making it a model of environmental sustainability,” said Barbara Clark, Board President. “This project directly demonstrates our commitment to our Ends and to the value our co-op brings to the community. Now is our chance.” The social implications of transitioning 29% of our energy to solar will be great our co-op and community, but the economic and environmental impact is even greater. Over the course of 25 years, we will save an estimated $1.8 million dollars in energy costs and avoid 16.5 million pounds of pollution. “This project is a commitment to being leaders in sustainability, and it shows our community that renewable energy is financially and environmentally the right thing to do,” said Rita York Hennecke, General Manager. Management and the Board of Directors began exploring solar in late 2016. As part of the research, a request for qualifications was shared with a number of local and regional solar companies. Cromwell Solar was selected for their experience with
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CO+NNECTIONS
$1.8 M
ESTIMATED ENERGY SAVINGS (25 YEARS)
16.5 M
POUNDS OF POLLUTION AVOIDED (25 YEARS)
29%
AMOUNT OF ENERGY OFFSET FROM SOLAR
200
KILOWATTS OF SOLAR INSTALLED
688
NUMBER OF SOLAR PANELS AND CELLS
TIMELINE October 2016 Request for qualifications February 2017 Project approved by Board of Directors March 2017 Permits obtained April 2017 Roof work begins July 2017 Solar installation begins
large scale project planning, installation and maintenance, as well as their alignment with our co-op’s ends.
60-year-old roof with greater insulation and new heating and cooling units. This improvement will cause little or no disruption for our shoppers.
“With energy output warrantied 2530 years and an expected lifespan of 40+ years, the solar we are installing at the co-op will reap huge financial and environmental benefits for decades to come,” said Aron Cromwell, CEO, Cromwell Solar. “The solar carport and patio cover will allow people to see solar up close and will feature some absolutely astounding see-through solar panels. The impact this will make is huge, and will cement the Merc’s role in our community as an environmental leader.”
This summer, the solar installation project will begin. Cromwell Solar will install the rooftop array first and then begin the carports and patio. Comprised of solar panels mounted on steel beams, the two solar powered carports will offer 32 spaces with partial protection from the elements and shade from the hot summer sun. A solar-powered car charging station will be installed for our shopper’s use. And, the solar covered patio will offer partial shade for outdoor diners.
Working with the co-op’s accountant, Finance Manager, Jason Lovell, determined that purchasing the solar array outright was not the best option as solar tax benefits for cooperatives aren’t as beneficial as they are for individuals. Instead, the co-op is approved for a 15 year lease with Mid America Bank.
Portions of our parking lot will be under construction for up to four weeks in order to place the carports’ concrete footings. They will be constructed one at a time to reduce disruption to parking. During this time we will make every effort to ensure safety and to communicate with shoppers what to expect.
Based out of Baldwin, the bank has six years of experience financing solar projects and uses solar energy in all of their own branches. Having worked with Cromwell on over 100 solar leases, their program is unique to the industry. The lease includes an annual option to purchase the array at a fair market value after the first five years; and, after the lease is paid, we will own the system.
“We want to thank our shoppers and owners, in advance, for their patience during the construction phase,” York Hennecke said. “This is an exciting and inspiring project. There is a lot to look forward to and benefit from.” To stay up to date on this project, visit www.TheMerc.Coop/sustainability and sign up to receive our e-mails at www.TheMerc.Coop/enews.
“By leasing this system we don’t take capital away from the co-op,” Lovell said. “We won’t need to change the cost of how we do business just to pay for renewable energy. And, the lease doesn’t hinder our ability to take advantage of future opportunities for growth.” This spring, we will pick back up on a 2016 roofing project that was delayed due to weather conditions. Our current roof is no longer reflective, thereby increasing energy costs, and with many layers added to it over the years, leaks are impossible to repair. In order to remedy those leaks and drainage issues, and to now support solar installation, we will replace our
Located in Downtown Lawrence, Cromwell Solar is owned and operated by Aron and Sarah Cromwell.Their solar division designs and installs over a hundred solar energy systems a year throughout Kansas.With a BS in Ecology and an MS in Environmental Engineering, Aron is an engineer and was one of our area’s first NABCEP (North American Board of Certified Energy Practitioners) certified solar installers. Committed to affordability and sustainability, Cromwell Solar approaches solar energy from an engineering perspective, custom designing unique solutions based on roof space, shading, energy needs, and environmental or economic goals while also creating a system that is aesthetically pleasing. The Cromwells are no strangers to our co-op nor Lawrence. Aron and Sarah are longtime owners and Aron served on the Board of Directors 2006-2009. He was also elected and held the offices of City Commissioner and Mayor of Lawrence 2008-2012. SOURCE CROMWELLSOLAR.COM
384 ROOF PANELS 288 CARPORT PANELS 16 PATIO PANELS
SPRING 2017
5
LOCAL PRODUCERS
Fresh Starts Local and certified organic transplants for your seasonal veggies and herbs
Just in time for the spring gardening season, your co-op will offer a variety of new local and organic starter plants. “This year we are thrilled to offer shoppers a wider selection of starter plants,” Lowen Millspaugh, Merchandising Manager said. “What’s most exciting is that our plants come solely from local producers located less than 25 miles from the store.” Earth Flowers - known best for their succulent arrangements - has provided a variety of starters to the co-op for years. This season, they are focusing on assorted herbs and will provide the co-op with Lavender Provence, Mentha Mojito, Oregano Greek, Rosemary Barbeque, Rosemary Rex, Salvia Tricolor Sage and Thyme English.
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MO C E R+CN N E W C TSI O N S
New to transplants, but not to the co-op, is a collaborative effort between two of our current local producers. In January 2016, Jessi Asmussen and Kevin Prather of MellowFields Urban Farm and Jill Elmers of Moon on the Meadow Farm - both certified organic - joined forces to form Lawrence Organics, LLC. Together, they grow within the Sunrise Project greenhouses at 15th and Learnard. Their initial intent was to grow starts for their own farming operations, then winter greens and fresh ginger in the off season. Those plans evolved as they began to see the benefits of growing within this new space. “Compared to our previous basement rack and light system, we were blown away with the quality and quantity
FRESH THIS SEASON
of transplants we could produce,” Asmussen said. “This inspired us to grow a little extra of everything we were already growing.”
Less than
25
miles to The Merc
After two on-site plant sales and an enthusiastic response from the public, Lawrence Organics, LLC was encouraged to make transplants a larger part of their business. This year, they doubled their production space and will provide certified organic transplants to the co-op this spring. Shoppers can expect to find a variety of organic transplants, including: heirloom and cherry tomatoes, sweet and hot peppers, kale, broccoli, cabbage, cucumbers and herbs. “We strive to produce healthy transplants that are stout, not leggy and established, but not bound root systems, to give growers their best chance at growing a successful garden,” Asmussen said. With a season that runs December through June, the transplants serve as a good counter-balance to the regular farming season. “As farmers, the ability to produce food and transplants - during a usual lull in the year - is helping fill a gap in seasonal income, while producing high quality certified organic transplants for the community.” Asmussen said. Look for starter plants to arrive this April at the co-op. For more information about these local farms, you can find them on Facebook, or visit www.mellowfields.com.
Opposite page, from top to bottom: Jill Elmers of Moon of the Meadow Farm; Jessi Asmussen, Kevin Prather and their son, Elliot, of MellowFields Urban Farm; Homer Van Sant of Earth Flowers. Below: Cherokee Purple heirloom tomato transplants from Lawrence Organics, LLC.
Green Pizza FROM WWW.STRONGERTOGETHER.COOP
This unconventional pizza is a great use of fresh broccoli and greens. Serve with wedges of fresh tomato tossed with vinegar, olive oil, basil and freshly ground pepper. Ingredients 1 pound prepared pizza dough, preferably whole-wheat 2 cups chopped broccoli florets 1/4 cup water 6 cups arugula or spinach, stems removed, chopped Pinch of salt Fresh ground pepper to taste 1/2 cup prepared pesto 1 cup shredded part-skim mozzarella cheese Preparation 1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray. 2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8-10 minutes. 3. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1-2 minutes more. Season with salt and pepper. 4. Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake 5. until crispy and golden and the cheese is melted, 8-10 minutes. Nutritional Information Calories: 323, Carbohydrates: 33 g, Fat: 13 mg, Saturated Fat: 4 mg, Monounsaturated Fat: 7 mg, Protein: 15 mg, Cholesterol: 19 g, Fiber: 3 g, Potassium: mg, Sodium: 511 mg, Added Sugars: mg
SSPPRRIIN NG G 22001176
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change for our community
APRIL RECIPIENT
MAY RECIPIENT
JUNE RECIPIENT
Now entering its eighth season, the Growing Food, Growing Health (GFGH) School Garden Project continues to grow and evolve. The project is directed by Community Mercantile Education Foundation, a 501c3 nonprofit sister organization of The Merc Co+op. Gardens are cared for by dedicated Student Gardeners employed through the co-op as a job training and leadership development program. GFGH also receives generous support from Mainstreet Credit Union.
Most medical insurance plans cover only 20-30 visits to a rehabilitation center. That’s not adequate for people who are recovering from catastrophic medical issues such as: strokes, traumatic brain or spinal cord injuries. As a result, those patients generally stop recovering once their insurance runs out. They face a life of disability.
Friends of the Kaw serves the Kansas River. The Kaw is the largest prairie based watershed in the world. The river originates at the junction of the Smoky Hill and Republican Rivers and runs 173 miles to meet the Missouri River in northeast Kansas. The Kaw provides drinking water to 800,000 people.
GFGH runs a beautiful production garden at West Middle School and two education-based gardens at neighboring Sunset Hill Elementary and Hillcrest Elementary. Sustainably grown produce (over 15,000 lbs to date) is used in the school cafeteria and sold to the co-op to help support the project.
To achieve their mission, they: • Raise awareness of therapy caps and other barriers which inhibit patients from fully recovering, • Fund the continued rehabilitation of patients whose recoveries are being cut short, and • Advocate to reduce or eliminate therapy caps and other barriers to adequate rehabilitation.
Growing Food Growing Health
Our goal is to help build connections to where food comes from, inspiring healthy lifestyle choices among not just students, but across our community.
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Change for our Community gives shoppers the opportunity to donate their spare change to local community organizations every time they shop. Each month, a different organization is featured as the recipient and 100% of all donations collected go to that specific organization. Since the Change Program began in January 2014, we-as a co-op community-have raised over $138,000!
CO+NNECTIONS
Falling Forward Foundation
The vision of Falling Forward is that all patients will have the opportunity to recover to their full potential.
For more information, visit fallingforward.org
Friends of the Kaw
Friends of the Kaw is a grassroots non-profit organization dedicated to protecting and preserving the Kansas River for present and future generations. They are the only non-profit organization dedicated to the Kansas River and their work includes: monitoring, responding and mediating suspected pollution incidents to the river; advocacy efforts to protect the river; educational programming to both adults and school children; and, promoting recreation on the river. For more information, visit kansasriver.org
REACH OUT
Digging In for Our Eighth Season of Growing NANCY O’CONNOR, DIRECTOR OF EDUCATION & OUTREACH
Outside it’s sunny but chilly – it’s still winter. Crawl inside one of our low tunnels at West Middle School and you’re transported to the tropics. The ground is dark and damp, the weeds are lush, the air smells like a jungle. Within five minutes, the Student Gardeners working in the tunnel are taking off their winter coats. Growing Food Growing Health (GFGH) is a project of Community Mercantile Education Foundation (CMEF) which is dedicated to improving the health of youth by creating school gardens that act as living classrooms, inspiring handson education, and connecting students to locally grown fruits and vegetables to be enjoyed in their school cafeterias. Now in its eighth growing season, GFGH currently tends over 14,000 sq. ft. of gardens on school grounds.
After pulling winter weeds, the work is to plant early spring crops – baby cabbage plants, beautiful Buttercrunch lettuce – and to do this while crawling on your hands and knees, pulling buckets of compost in behind you. These plants will thrive with the extra protection from harsh weather, and later on, protection from bugs. Outside the tunnels, there are rows and rows of beets, kale and chard planted, and beds filled with rosemary, sage and thyme. Most exciting is what has grown over the winter for the cafeteria at West Middle School – delicious, sweet
carrots. On our first workday we dig one out to sample, and eat it, dirt and all. This is why we grow – to see the connection that is made when youth can see where their food comes from. Now in our eighth year of Growing Food Growing Health, we are proud of the distance we have covered since we first broke ground at West Middle School. Gardens now bloom at all Lawrence middle schools and most elementary schools. Students eat cherry tomatoes on their salads that were grown right outside their classroom windows. Merc customers eat fresh deli salsa made with school garden tomatoes. Starting again in May, Student Gardeners will be at the co-op every week sampling produce that they’ve grown, helping to change the way our community thinks about food. Thank you for your help and support with growing this big local foods and school garden movement. Thank you for shopping locally, and cooperatively, and helping us do well as a business so we can continue to do good in our community. At right: Elise and Abi planting cabbages. Below: From left to right, tunnels at West Middle School filled with prolific winter weeds; after weeding.
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class calendar APRIL CLASSES German Fest
MINI CLASS
$22 PER PERSON
Tuesday, April 11 | 6:00-7:00 p.m. Instructor: Nancy O’Connor, MS Ed Join us for one hour of ideas and simple vegetarian recipes that you can add to your menu mainstays. We’ll make Almost-Instant Bean, Cheese, and Veggie Quesadillas served with Red Quinoa Salad with Black Beans and Avocados.You’ll also sample Lentil and Feta Salad served with a Cheddar Cheese Biscuit with Chives.You’ll be on your way in an hour and we’ll even send you with your choice of a can of black beans or lentils.
Monday, April 3 | 7:00-9:00 p.m. Instructor: Rachel Ciordas After spending a summer in Bavaria in college, instructor Rachel Ciordas fell in love with the food! She has planned a great evening filled with some of her favorites including Roasted Sausages with Sauerkraut; Spargel (that’s asparagus) with Speck (that would be pork in some form); Sweet and Sour Red Cabbage; real German Potato Salad; and for dessert a delicious Apple Kuchen (that’s a cake!) Prost!
Fresh, Simple and Vegetarian
$5 PER PERSON
CHEF SERIES
Springtime in a Paris Bistro
Tuesday, April 4 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift We’re off on another trip to Paris with Chef Paige. Enjoy Spring recipes starting with Tarte Flambée (Alsatian Bacon & Onion Tart in a yeast dough crust); then on to Salade Printanier aux Noisettes à la Vinaigrette d’Estragon (Salad of Spring Vegetables with Hazelnuts & Tarragon Vinaigrette); and Coq au Riesling (Chicken in Riesling). To put you in the complete Parisian spirit Paige will finish the evening with Profiteroles à la Glace aux Fraises et à la Sauce Chocolat (Cream-Filled Puff Pastries served with Homemade Strawberry Ice Cream & Chocolate Sauce). $25 PER PERSON
High Energy Snacks
Thursday, April 6 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, MNT Do you struggle finding snacks that keep your energy moving throughout the day? In this class, Angie Schoenherr, M.N.T., will teach you about what foods take away energy and which ones support energy production.You will learn how to make Vegetable Salad Rolls with a Peanut Dipping Sauce; High Protein Snack Bars; Roasted Zucchini and Eggplant Spread with Hemp Seeds; and Chocolate- Chia-Maca Pudding. All recipes are dairy, gluten, and corn free.You’ll leave class feeling energized! $22 PER PERSON
MEET UP
Food Allergy Meet Up Featuring Gluten Free Bread
Monday, April 10 | 10:00-11:00 a.m. Instructor: Karen Duggan Join us for a learning opportunity at the co-op. 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.
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CO+NNECTIONS
Slimming Vibrant Veggies
Monday, April 17 | 7:00-9:00 p.m. Instructor: Rachel Ciordas Rachel is an enthusiastic cooking instructor with an inspiring story of health and wellness. These are some of her favorite recipes that will help you slim down, while maximizing flavor with vegetables. She’ll dazzle your tastebuds and make eating vegetables the most fun part of your day! Learn how to prepare Superfood Green Quinoa; Ceci Bean and Arugula Salad; delicious Vegetarian Paella; and Shakshuka – a tantalizing vegetable and egg dish.Vegetables just got glorious! $22 PER PERSON
MINI CLASS
Healing Foods - Parsley
Tuesday, April 18 | 6:00-7:00 p.m. Instructor: Karen Duggan You probably recognize this familiar fresh herb or dried spice but did you know that this everyday herb is packed with beneficial nutrients and is medicine for the body? Come and learn why eating even small amounts of this herb can bring healing to the body. We will prepare simple and delicious recipes with this wonderful herb: Tabouli; Mango Walnut Spinach Salad; and Parsley Tea. This one-hour class is gluten and dairy free. $5 PER PERSON
Herbal Help for Menopause Miseries
Thursday, April 20 | 7:00-9:00 p.m. Instructor: Ocoee Miller Menopausal miseries? Hot flashes? Insomnia? Breast tenderness? Mood swings? The Grumpies? In some cultures women don’t experience these discomforts. So what’s the difference, and how can we achieve the comfort they have? Ocoee will explain which pitfalls in our modern lives make menopause worse, and which botanicals can help us. We don’t have to be miserable! $15 PER PERSON
APRIL CLASSES
Movie Night at The Merc Co+op
CHEF SERIES
Friday, April 21 | 7:00-9:00 p.m. We’ll pop the popcorn and provide the beverages. The seats may not recline but the movie is great and the company even better. Join us in the Merc Classroom for a screening of Food For Change, an 82-minute documentary film focusing on food co-ops as a force for dynamic social and economic change in American culture. The film shows how cooperatives today strengthen local economies and build food security. Learn about the principles of cooperation that support healthy food and a healthy economy. $5 fee goes to April’s Change recipient.
Springtime in Italy with Wine Pairings Wednesday, April 26 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift with Josu Galdos SORRY, THIS CLASS IS FULL.
The Midwest’s Premiere Vegetable Cooperative
$5 PER PERSON
10 Day Cleanse and Sugar Detox
Learn more and join today at
Monday, April 24 | 7:00-9:00 p.m. www.RollingPrairieCSA.com Instructor: Karen Duggan This 10 Day Cleanse and Sugar Detox is a gentle way to regain health, learn about your food triggers, and detox from sugar, MONDAY PICK-UP AT THE MERC CO+OP 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 COMPOSTING demonstrated and sampled in class.You will leave this class with the tools you need to RECYCLING cleanse, including planning, shopping and tips for incorporating a cleanse into your daily life. HAZARDOUS WASTE Locally owned all-natural pet supply, Nutrition Coach Karen will prepare simple grooming and self wash spa Public Events recipes for sampling that you can enjoy on your cleanse: Lemon Detox Smoothie; Simple Detox & Outreach Spring Soup; Karen’s Kale Salad; and a lovely 6th & Wakarusa Lemon Cashew Sauce over Fresh Berries. Stay up-to-date! $22 PER PERSON
Creating Scented Candles with Essential Oils
Tuesday, April 25 | 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. Rachad will demonstrate the power of essential oils by creating naturally scented products that can positively affect our health and mood. Rachad will formulate scented candles and potpourri, which can be great gift ideas for your loved ones. $15 PER PERSON
MINI CLASS
Lunch & Learn - Identity Theft
Wednesday, April 26 | 12:00-1:00 p.m. Instructor: Dawn Smith When your personal financial information gets into the wrong hands, the consequences can be devastating. It’s critical to understand how identity theft and card fraud can happen to you. The information provided in this class will help you avoid becoming a victim and learn what steps to take if your identity is stolen. Complimentary lunch provided by the deli.
4701 Bauer Farm Drive Suite B Lawrence, KS
Online Resources Available @
www.LawrenceRecycles.org 785-842-1559
@ LawrenceRecycles 785-832-3030 GROUND BEEF AVAILABLE AT THE CO-OP
San Marco + French Tree Service Certified Local Arborists Pruning, Removal, Stump Grinding, Lot Clearing, Saw Mill Services & Emerald Ash Borer Injections Ed French John San Marco 785-979-0356 jsanmarco@hotmail.com sanmarcofrench.com
Kansas Organic Beef Dry-Aged & Custom Cut
Available in whole, halves or quarters, Whole • Halves • Quarters fill your freezer with Ground Beef available at The Merc certified organic, local beef! Fill your freezer with USDAVogelsberg-Busch Certified Organic Beef Nancy or share with family and friends.
Home, Kansas 66438 785-799-3737
Kansas Organic Farmers since 1878
www.bossiesbest.com
Nancy Vogelsberg-Busch • Home, Kansas 664381878 KANSAS ORGANIC FARMERS SINCE
785-799-3737 www.BossiesBest.com
$5 PER PERSON SPRING 2017
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MAY CLASSES Simple Sauces
Monday, May 1 | 7:00-9:00 p.m. Instructor: Rachel Ciordas Make your everyday meals shine with bright and simple healthy sauces! Join Rachel Ciordas to learn how to use citrus juices, vinegars, herbs, and spices to create a variety of sauces that can transform any dish into something special. Simple Pan Sauces; an easy Hollandaise Sauce; a Romesco Sauce; and bright zippy Herb-Based Sauces will be covered! Sauces can be the secret to great cooking – come learn their magic. $22 PER PERSON
CHEF SERIES
Cinco de Mayo Spring Fiesta with Boulevard Beer Pairings Tuesday, May 2 | 7:00-9:00 p.m. Instructor: Chef Nancy Stark SORRY, THIS CLASS IS FULL.
CHEF SERIES
A Celebration of Asparagus
Wednesday, May 3 | 7:00-9:00 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 and Mushrooms; Peas & Mushrooms, and ParchmentBaked Scallops with Asparagus. To end the evening Paige will make fabulous Strawberry Shortcake with Lemon Mascarpone Cheese. Come celebrate Spring! $25 PER PERSON
Herb-Based Recipes
Thursday, May 4 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, M.N.T. Do you love the taste of fresh herbs, but don’t feel like you know how to use them? In this class, Angie Schoenherr, M.N.T., will teach you about the health benefits of incorporating more herbs into your diet while she prepares and you sample: Fattoush Salad (made from a combination of greens, vegetables, and herbs); a unique Basil Potato Salad; Rosemary and Garlic Seed Bread; and Creamy Lemon Tarts topped with Strawberries and Lavender. All recipes are vegetarian and free of gluten, soy, and corn. $22 PER PERSON
MEET UP
Food Allergy Meet Up Featuring Gluten Free Jerky and Paleo Bars Monday, May 8 | 10:00-11:00 a.m. Instructor: Karen Duggan FREE. NO REGISTRATION REQUIRED.
MINI CLASS
Eating Well to Maintain Healthy Blood Sugar Levels
Monday, May 8 | 6:00-7:00 p.m. Instructor: Karen Duggan Holistic Nutrition Coach Karen will help you to understand the power of your fork in helping to maintain your blood sugar levels.You will learn what foods to eat and what foods to avoid for blood sugar health and learn simple recipes that support your health goals: a Broccoli Chicken Salad; Peach Protein Smoothie; and Spicy Almonds. This class will provide information and inspiration to help you on your journey to maintain blood sugar. Gluten and dairy free. $5 PER PERSON
CHEF SERIES
Everyday French
Tuesday, May 9 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift We’re off again on travels with Chef Paige - this time to France. Paige will use the freshest seasonal produce to cook up a menu including a classic French Chicken Saute; Asparagus & Gruyere Tart; Salad of Warm New Potatoes with Camembert & Bacon; Seared Salmon with Asparagus, Peas & Fresh Herbs. And for dessert, Gateau au Yaourt – French Yogurt Cake. Another class you won’t want to miss! $25 PER PERSON
Mother’s Day Tea
Thursday, May 11 | 7:00-9:00 p.m. Instructor: Lorel Lewis “Can you come for tea?” The words alone conjure up lovely thoughts of china teacups, assorted sweets, and time away from routine. Come learn the basics of “proper” tea brewing, delve the mysteries of cucumber sandwiches and clotted cream, even try your hand at tea leaf reading. We’ll make and sample Strawberry Shortcake Scones; Never Fail Lemon Curd; Mrs. Irving’s Delicious Shortbread; Curried Chicken Salad; and Her Majesty’s favorite teatime treat, a Victoria Sponge (yes, THAT Her Majesty!). Take home some ideas to treat your special someone. $22 PER PERSON
A Culinary European Train Trip with Wine Pairings
Monday, May 15 | 7:00-9:00 p.m. Instructor: Rachel Ciordas All aboard! Take a virtual train trip throughout Europe with presenter Rachel Ciordas! She’ll highlight some of her favorite recipes from her own travel adventures...from Gambas al Ajillo (a garlicky shrimp dish) from Spain; to a “Rocket” salad with Pecorino from Italy; a beautiful French Vegetable Tart; and finishing up with a dark chocolate Sacher Torte from Vienna. All the fun of travel with none of the jet lag! $35 PER PERSON
KIDS HANDS ON
Kids Cook from the Garden
Saturday, May 20 | 12:00-1:30 p.m. Instructor: Lily Siebert May in Kansas is full of delicious home-grown treats. In this class, we will work together to make yummy dishes that celebrate the freshest fruits and veggies possible. We will discuss the way
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CO+NNECTIONS
MAY CLASSES
kale, beets, and kohlrabi are planted, caredfor, and harvested, and then cook them up for sampling! We will prepare a Simple and Yummy Raw Kale Salad; Roasted Beet Salad; Rotini Pasta with Kohlrabi; and a surprise fruit dessert. Join your fellow Young Chefs for a fun adventure in seasonal, local produce! $20 PER CHILD
Discovery Journey: The World’s Most Precious Oils
Monday, May 22 | 7:00-9:00 p.m. Instructor: Rachad Atat We will explore in detail some of the most precious, exotic and valuable essential oils commonly used in French-style aromatherapy, such as German Chamomile, Immortelle, Inula Graveolens, Green Myrtle and others. These essential oils usually contain rare chemical compounds with powerful healing effects on our body. We will learn what makes them so powerful by studying their characteristics. Then, we will study their different application methods. Finally, we will practically apply them in different formulations for daily use.
Southwind
$15 PER PERSON
CHEF SERIES
Inspired Cooking by the Book - Spring
Tuesday, May 23 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Paige’s favorite and most inspiring cookbooks are the ones organized by season. In this series of four seasonal classes Paige will teach recipes inspired by some of her most beloved cookbooks. This class features 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; and Parmesan Pudding with a Spring Medley of Mushrooms & Peas. Finishing up the spring menu is Browned Butter Rhubarb Bars. $25 PER PERSON
MINI CLASS
Healing Foods - Avocado
Wednesday, May 24 | 6:00-7:00 p.m. Instructor: Karen Duggan It’s time for the avocado to shine! Besides being just plain delicious, the avocado is packed with many health benefits. Nutrition Coach Karen loves to eat and prepare foods with avocados. Come and enjoy two of Karen’s recipes that will help you get more of the green goodness in your life. We’ll prepare Creamy Avocado Zucchini Pasta; and Avocado Strawberry Spinach Salad with Poppyseed Dressing. Remember, food is medicine and the avocado is no exception! Gluten and dairy free. $5 PER PERSON
785-843-7455 1045 Kentucky southwindhealthcollective.com
Tom Harper
REALTOR®, CRS, ABR, GRI, e-PRO
1339 Massachusetts 1339 Massachusetts ~ footprints.com Lawrence, KS 66044
785.218.6351 Tom-Harper.com
stephensre.com
3,000 Pair in Stock
SPRING 2017
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Need Help with a Mac or PC Computer?
MAKING “MOUSE CALLS” IN LAWRENCE SINCE 1990
Dave Greenbaum 785-218-9676 www.calldrdave.com
Do Bugs Bite You?
Thursday, May 25 | 7:00-9:00 p.m. Instructor: Ocoee Miller Imagine being able to enjoy the outdoors with no bug worries.You don’t have to poison your whole yard; just make yourself less tasty to bugs by using homemade herbal bug repellants. Plants will also give us relief once we have been bitten. These products are safe, wholesome and low in cost. In this lecture class Ocoee will teach you how to make safe herbal bug repellants as well as how to manage bug bites when they occur. You’ll be able to feel safe outdoors once again. $15 PER PERSON
JUNE CLASSES KIDS HANDS-ON
Real Estate Questions? Here’s Howe!
Parent/Child Cooking Tea for Two
Saturday, June 10 | 2:00-4:00 p.m. Instructor: Rachel Ciordas Hey parents and children, it’s a tea party! Join us for a great hands-on team cooking class where you’ll create Triple Berry Scones; two types of Tasty Tea Sandwiches; and a Scrumptious Fruit Salad. All served with, you guessed it, delicious Berry Tea. Fee covers one adult and one child. $45 PER PAIR
Thomas Howe 1501 Kasold Dr. Lawrence, Kansas 785.550.1169
Merc Member since 1979
Thomas@ThomasHoweOnline.com LawrenceRealEstateAgent.com
MEET UP
Food Allergy Meet Up Featuring Dairy-Free Milk
Monday, June 12 | 10:00-11:00 a.m. Instructor: Karen Duggan FREE. NO REGISTRATION REQUIRED.
MINI CLASS
I Love Gluten Free Pancakes
Monday, June 12 | 6:00-7:00 p.m. Instructor: Karen Duggan I loved waking up to the smell of my Mom’s amazing pancakes growing up on the farm. Being gluten free has provided a great opportunity to recreate this same texture and flavor in a pancake. I can’t wait to share what I’ve come up with in this class. Whether you are making pancakes for one or a crowd, this one is sure to please all palates. Come and enjoy my high protein gluten free pancakes in two flavors with Paleo Chicken Sausage on the side. $5 PER PERSON
www.accomplishedhealth.com
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CHEF SERIES
HANDS-ON
Tuesday, June 13 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Chef Paige will inspire you to create a menu featuring the best of what’s available at the Farmers’ Market. Enjoy a demonstration and fabulous sampling of Spinach & Goat Cheese Empanadas; an Impromptu Market Salad with Walnuts, Olives & Seasonal Vegetables; Penne with Green & Gold Zucchini & Ricotta; and New Potato Salad with Sauce Gribiche. Paige will end the evening with wonderful Blueberry Pecan Teacakes. Join us for a celebration of local produce!
Saturday, June 24 | 2:00-4:30 p.m. Instructor: Mari Ruck Hot biscuits are the perfect accompaniment to any summer meal – easy-to-make, light & 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!
Early Summer at the Farmers’ Market
$25 PER PERSON
Make Your Own Perfect Biscuits
$30 PER PERSON
Fresh Summer Treats
Thursday, June 15 | 7:00-9:00 p.m. Instructor: Angie Schoenherr, M.N.T. With the abundance of fresh food, there is no better time to make healthy sweet treats than in the summer. In this class, Angie will teach you how to make a Strawberry Basil Crumble; Mint Chocolate Tarts; Lemon and Raspberry Pudding Parfaits; and cooling Coconut Peach Popsicles. A great class for those with a sweet tooth who are looking for healthier alternatives! All recipes are vegan, dairy free and gluten free. $22 PER PERSON
Enhance Your Essential Oil Blends with Hydrosols
Monday, June 19 | 7:00-9:00 p.m. Instructor: Rachad Atat Hydrosols (or floral waters) have recently attracted the attention of skin care formulators due to their powerful healing benefits, to the point that some experts have called them “the next aromatherapy”. In this class, we will learn how to make hydrosols using basic kitchen tools, and how to use them alongside essential oils in skin care, cooking, and cleaning formulations.You will leave this class with different recipes to suit your everyday needs! $15 PER PERSON
CHEF SERIES
A Picnic in Paris
MINI CLASS
Healing Foods - Blueberries
Tuesday, June 27 | 6:00-7:00 p.m. Instructor: Karen Duggan Blueberries are my favorite berry! Because of their amazing healing qualities I try to eat them every day. Come and enjoy some of my favorite ways to eat these little blue gems including Blueberry Arugula Salad with Honey-Lemon Dressing; Blueberry Chia Pudding; and Chocolate Covered Blueberries.Your taste buds and your body will be berry happy you came to class! Come learn why blueberries should be a part of your healthy lifestyle. Gluten and dairy free. $5 PER PERSON
MINI CLASS
Lunch & Learn - Take the Fear out of Borrowing
Wednesday, June 28 | 12:00-1:00 p.m. Instructor: Ken Armstrong Take one hour out of your day to learn about borrowing, while you enjoy a complimentary lunch at the Merc! Our friends at Mainstreet Credit Union will help you understand debt load and how it affects your next loan. Learn how to do your loan homework, gain valuable tools, and find out how to obtain the best loan possible. Ken will share his knowledge about what kind of loans to look for and what kind to “steer clear” from. $5 PER PERSON
Tuesday, June 20 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift Join Chef Paige and be transported to Paris for Le Pique-nique! We’ll have the French music on and checked cloths on the tables to set the mood for a memorable evening. Paige will create and you will enjoy Zucchini & Gruyere Tartlets; Basil & Garlic Chicken; Marinated Summer Vegetable Salad; and Minted Farro with Peas & Goat Cheese. For a perfect finish you’ll feast on Cherry, Chocolate & Almond Mini Cakes. $25 PER PERSON
CHEF SERIES
Paige’s Favorite Greens Recipes
Wednesday, June 28 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift The weather has turned warm and everything is coming up green. Let Chef Paige provide fresh ideas for ways to use those abundant greens. Paige will start with kale two ways: first raw, in a salad; then wilted, in a Seasonal Pilaf with Peas and Mint; then on to Savory Spinach Meatloaf; a classic Swiss Chard & Ham Quiche; and Ravioli Nudi (a traditional tender dumpling of ricotta and greens – appropriately dubbed ‘naked’ ravioli since it’s filling minus the pasta covering). $25 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.
Register by phone, in store or online at www.TheMerc.Coop.We cannot accommodate walk-ins. Attendees must register in advance. Must be 21 or over to attend classes that include alcohol. Material presented in class reflects the views and opinions of the presenter and is not an endorsement of products sold or philosophies held by The Merc Co+op.
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901 Iowa • Lawrence, KS 66044 785.843.8544 • Open 7 a.m. –10 p.m.
Looking to connect to your community of owners? View and submit classified ads! Visit the classified ads page on our website at www.TheMerc.Coop/classifieds.
Coming this July in our summer issue... Solar project updates, the 28th Annual Naturally Nutritious Festival, local and seasonal highlights, and so much more! Co+op Cafe at the Lawrence Public Library open daily until 6 p.m.