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

mercnews

IN THIS ISSUE WINTER 2016

Co+op News . . . . . . . . . .4

New Year’s Resolutions .6

Game Day Goodness . . .8

Valentine’s Day Ideas . .10

Merc Classes . . . . . . . . .11

Welcome New Merc Co+op Owners!

BOARD OF DIRECTORSJennifer Ananda,

PresidentKelly BarthBarbara ClarkDenise DeTommasoMarilyn HullMark SpragueRyann Waller

The next board meetings will be held Monday, January 4, Monday, February 1 and Monday, March 7.

CO+OP STAFFRita York Hennecke

General ManagerColby Cooper

Owner Services CoordinatorLinda Cowden

Produce ManagerZac Hamlin

Human Resources ManagerTyra Kalman

Center Store ManagerP.J. Karlin

Store KeeperJason Lovell

Finance ManagerLowen Millspaugh

Merchandising ManagerPaul Morgan

Information Technology ManagerNancy O’Connor

Director of Education & OutreachDavid Smith

Communications Coordinator & Merc News Editor

Valerie Taylor Marketing Manager

Gus Wessling Meat & Seafood 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 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.

2 MERC NEWS

Catherine BatzaHalina BiniMegan BraccianoJill CannonJulie ConroyBarbara DavisMary Evans

Brynn HansonCyndi IrvinKenneth KuiperEric MaldonadoMario MoralSarah PagePaul Post

Rebecca RovitNathan SchwermannMichael ShawWilliam StueveKim SwinneyVicki Vandeberghe

The Merc Co+op’s New Ends Policies BARBARA CLARK, MERC BOARD VICE-PRESIDENT

BOARD OF DIRECTORS REPORT

...ready for the New Year and years to come.

Our newly drafted Ends were unveiled at the Annual Co+op Meeting in November. That meeting was celebratory in nature and was well attended by many of our owners. Thanks to all of you who spent the evening sharing Merc stories and the sense of community that really is at our core.

I want to share again with all of you the new Ends Policies the board of The Merc Co+op spent many months last year drafting and studying. The Ends Policies express the outcomes that the co-op seeks to have on the world. These Ends Policies are fundamental to The Merc’s triple bottom line: People, Planet, Profit.

What The Merc Co+op stands for:

The Mission: We provide our community a place to shop, gather, eat and learn by offering real food and sustainable products at reasonable prices through cooperative ownership and responsible commerce.

The Ends: The Merc Co+op will be a thriving consumer-owned food co-op in our region that is on the forefront of:

• Providing access to healthy, local, organic food and products;

• Transforming and nourishing the health of our community;

• Creating a robust, sustainable local food economy; and

• Building a community based on hospitality, generosity and care for the environment.

We see these words everyday at The Merc Co+op on every paper grocery bag we take home, “Collaboration, we’re stronger together.” Their meaning takes on even greater significance with each step into our collective future. With heartfelt thanks for your continued commitment to our new Ends and a better world! Good New Year to all.

On the cover: Wheatfields Bakery/Café, one of our many local producers, delivers freshly baked artisan bread to our co-op daily.

BEGINNING MARCH 1Senior Savings Tuesday

3WINTER 2016

NOVEMBER & DECEMBEREmployees of the Month

Sarah Hirt has worked for the co-op in the produce department since 2015

Sean is always working hard for the money. He keeps the food services department on top of their sales numbers, margins and ordering budgets by tracking and analyzing our numbers. He is always on the lookout for a bargain that can help the department meet or beat their goals.

Sean is willing to help out at the counter or juice bar when needed, and he has gained a vast knowledge of our cheese selection. We don’t know how we would run the food services department without him.

Sean HillFood Services

Beginning March 1, the co-op will no longer offer a daily senior discount. Instead, we will transition this five percent discount to a weekly offer honored each Tuesday. We are proud to be one of the few grocery stores in town that offers a discount to seniors and shoppers on a limited income.

For several years the usage of this discount has trended upward; and last year, the co-op gave one and a half times more senior discounts than owner discounts. As a co-op, we exist to serve the needs of all of our owners. While we enjoy passing along special savings to specific groups, it is the patronage system that demonstrates the most equitable and cooperative way of distributing benefits.

Join us on Tuesday, March 1 for our inaugural Senior Savings Tuesday. Owners aged 62 and up will receive five percent off all purchases each and every Tuesday.

If you have questions, please contact the co-op at 785.843.8544 or marketingmanager@themerc.coop

Joel is a superstar. He has a fantastic can-do attitude that exudes hospitality. He takes service to the next level by taking the time to memorize our owners faces and numbers, which allows for better conversations and faster transactions.

He is consistently kind, and always willing to repack a bag for a customer or lend a hand to a co-worker. Cheerful and smiling, he really knows how to make us laugh. We love him!

Joel MartinFront End

4 MERC NEWS

Douglas County Child Development Association (DCCDA) opened Positive Bright Start Preschool in February 2014. It is a conventional preschool classroom with a curriculum based on school readiness, social readiness and fun. Positive Bright Start practices the Positive Behavior Support (PBS) model for fostering social and emotional growth and focuses on this area, as well as academics, to prepare children entrance into the classroom.

This fully-inclusive classroom environment gives children with social-emotional or developmental needs the opportunity to learn by watching and imitating their peers, as well as teaching children who are typically developing the important life lessons of diversity, compassion and acceptance.

The PBS Child Care Tuition Scholarship allows community children an opportunity to attend the preschool. Change proceeds will directly support low income and at risk children ages 3–5.

MARCH RECIPIENT

Positive Bright Start

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 December 2015, the program has raised over $57,000 for local organizations.

Sunrise Project is a new and innovative nonprofit organization created to address the need in Lawrence for a backbone organization that provides community-driven environmental and food education that is accessible to all people.

Through their programs, Sunrise Project works to empower all community members to live healthy, self-determined lives through cooking and growing healthy food; learning about the environment; and, engaging youth in meaningful service opportunities that center on food and environment.

Sunrise’s current programs include Lawrence Fruit Tree Project, Healthy Sprouts Farm to Preschool, Summer of Service youth volunteer program, and Food Rocket cooking and gardening club for elementary students. The organization will eventually be located at the former Sunrise Garden Center at 15th and Learnard Ave. and expand its programming to reach youth and others in the neighborhood.

JANUARY RECIPIENT

Sunrise ProjectAudio-Reader is a free reading and information service for blind, visually impaired and print-disabled individuals in Kansas, Missouri and nationwide. Now in its 44th year of “sharing the gift of sight through sound,” their team of 400 volunteers provides a 24/7, 365-day broadcast to individuals unable to read the printed word.

Their mission, by providing these services free of charge, is to enable print-disabled persons the opportunity to live their lives with the greatest possible personal independence. Their services, available via a closed-circuit radio, over the phone and on the internet, give listeners access to nearly 100 newspapers, 60 magazines and 15 books per month. Material that is not already available can be recorded and sent directly to listeners upon request.

Additionally, they provide audio description at performing arts theaters in Lawrence, Topeka and Kansas City where visual elements are described during live performances.

FEBRUARY RECIPIENT

KU Audio Reader

Positive Bright StarKU Audio ReaderSunrise Project

changefor our community

5WINTER 2016

A shiny red bike. Fried green tomatoes. Hand built cedar benches. Spare change. There is a common thread here. All of these items have to do with the commitment our co-op has to our community.

That new red bike was one of hundreds of items donated for our adopted families as part of The Merc Co+op’s Giving Tree project. This year, as in the previous 16 years, customers and employees generously fulfilled all the wishes of 20 people we will never meet. The first gift received was a microwave requested by a single mother of four. That was followed by sets of dishes, silverware, pots and pans, a cast iron skillet, lots of educational toys, jackets and boots and clothes - really nice clothes - for everyone in every family.

Each family also received between $100 and $300 worth of grocery gift certificates depending on the size of their family. Even after we delivered all of our gifts to Penn House more continued to come in. The extra gifts were donated to Penn House to help families that hadn’t been adopted. As always, we are touched by the care and thought people put into the gifts they donated. In addition to these donations, over $2,500 was collected through The Change Program, enabling us to purchase gift certificates, food and extra gifts for our families. We also provided lunch supplies for all the workers at Penn House and surplus funds were donated directly to Penn House. Thank you all for helping us take care of our community.

Then, outside and into our garden. Those delicious green tomatoes the Student Gardeners are proudly holding were harvested in late November! This year truly was the season that didn’t want to end. Our first real killing frost didn’t

happen until December. Even then, our tender Buttercrunch lettuce remained snug under our protected tunnel system at West Middle School so that we could harvest 30 heads of fresh-from-the-garden lettuce to be used on the school’s salad bar in December. Now that’s a growing season!

Even now work continues in the garden. The finishing touches on our new outside classroom seating were completed right before the holidays. And while it may be too cold for classes to sit outside now, when the weather warms up the new beautiful cedar benches will be waiting for students. The garden-side seating area was designed and lovingly built by Jim Lewis. We have also enjoyed Jim’s handiwork at Hillcrest Elementary where the first 6 of 22 classroom garden boxes were built this fall. With a grant from LiveWell Lawrence we have funds to build, fill and plant the remaining 16 garden boxes so that each classroom at Hillcrest will have their own outdoor growing space. Plans are also underway to build a similar garden at Sunset Hill Elementary once construction is complete on that building.

The Merc Co+op, your co-op, is dedicated to being the best grocery store we can possibly be. We want to do well as a business so that we can continue to do good in our community. We do that with your help. Shop co-op in 2016!

Living the Co-op Principle – Concern for CommunityNANCY O’CONNOR, DIRECTOR OF EDUCATION & OUTREACH

REACH OUT

Top: Nancy delivers the gifts for The Merc’s Giving Tree families to Penn House.

Below: School gardeners finish the growing season harvesting the last of the tomatoes before the first freeze.

At right: Beautiful new seating for teaching classes about the Growing Food Growing Health School Garden at West Middle School.

6 MERC NEWS

It usually goes something like this…

I will lose weight!I will finally get in shape!I will eat better!I will be more environmentally conscious!I will cook for my family more often!I will spend more time with my family!I will stop ordering pizza and eating fast food!I will save more money!I will enjoy life more!I will be better about helping others!I will be a better person!

Whether you scribble your resolutions into a journal or post them on the refrigerator or just repeat them to yourself, you have probably made New Year’s resolutions before. About 45% of Americans usually make New Year’s resolutions, and about 75% of resolutions are maintained through the first week, then the number drops significantly with each passing week.

Yet, New Year’s resolutions are sweet signs of optimism. They prove that people still want to better themselves, and believe they can do it, no matter how many times they fail.

But every year’s experience begs the question: Why is it so hard to execute a perfectly reasonable decision to do something good for yourself, like get healthier or spend more time with people you love? The problem, experts say, is that we set resolutions are either too various, too lofty or too many and we lose track. We also set goals that are a little bit too difficult—just outside the realm of reasonable.

But what if just one simple resolution could accomplish just about every resolution listed at the beginning of this article, all in one fell swoop? Eleven resolutions in one? And what if that one single resolution could actually be easy? When you focus on one resolution that is something you can actually do, you are much more likely to stick with it.

What could this magical and powerful resolution be? Are you ready for this? It’s kind of radical, so maybe you should sit down. Here goes:

This year, I will eat mostly whole food.

You have to admire this resolution’s simple elegance. It is powerful because you don’t have to think about all those other things you want to do, and yet, they will all start to happen, just because you are eating whole food. Let me explain:

I will lose weight! No matter how much weight you’d like to loose, you’ll start moving in the right direction when you eat mostly whole food. Whole food fills

One and done!

the only new year’s resolution you’ll ever need

This year, I will eat mostly whole food.

EVE ADAMSON, COURTESY OF STRONGERTOGETHER.COOP

7WINTER 2016

you up faster than packaged food. It’s also more nourishing, so your body feels like it actually ate a meal and you aren’t as hungry later. The more you get into the whole food habit, the more your bad eating habits will fall away; you’ll feel better, and your weight will normalize.

I will finally get in shape! When you eat whole food, you are better nourished, so you feel better, you have more energy, and you are more likely to feel compelled to move your body the way nature intended. Simple.

I will eat better! Whole food = eating better. Done and done.

I will be more environmentally conscious! Whole food, especially if it’s locally produced and/or organic, is much kinder and less invasive to the environment than packaged food churned out in a factory.

I will cook for my family more often! You can eat a lot of whole food raw, like fruits and vegetables, but you’ll likely want to cook some of it, especially in the chilly weather. Roast meat, boil and mash potatoes, steam veggies, stew fruit or bake it into pies. You don’t have to spend hours every day. Cook on the weekends and store foods for the week, or just whip up simple things during the

week–a big salad, turkey soup, rice and peas. It doesn’t take long to throw a few potatoes in the microwave and broil a couple of steaks. The more you do it, the better you’ll get at it, and it really can be fun. Consider it a new hobby.

I will spend more time with my family! Eating dinner at the table with your family is one of the nicest ways to bond. If the teenagers complain, all you have to do is say, “No, Junior, you are not eating your dinner in your bedroom while playing that video game. Your mother needs to be able to look you in the eye for at least 15 minutes per day to make sure your brain isn’t fried.” Plus, teenagers are always hungry because it’s exhausting battling all those virtual aliens, doing homework and friending people on Facebook, so they might even gulp down the vegetables. It’s win-win.

I will stop ordering pizza and eating fast food! The more you gain a taste for real, whole food, the more the taste of cheap fast food loses its appeal. Sure, we all order a pizza every now and again, but it’s what you do most of the time that counts.

I will save more money! Whole food is cheaper. They say it’s not, but it is. Fresh veggies and fruits are cheap in season and frozen veggies from the off season

can still be your friends. Whole poultry and roasts are cheaper than pre-made frozen dinners when you figure how much meat you get for your dollar. Buy staples in bulk. Rice, beans, nuts, oatmeal, flour, even special treats like local honey and maple syrup and almond butter–the bulk bins are bargain central.

I will enjoy life more! When you’re feeling better, losing weight, exercising more, eating better, and spending more time with family, not to mention saving money, how can you not enjoy life more?

I will be better about helping others! Feeding your family whole food is a great way to help others. Buying local, organic, and/or fair trade products helps others in ways you might never even consider. It’s a ripple effect.

I will be a better person! Define better: Happier? Nicer? Healthier? If that’s what better is, then sure. Whole food will do you right.

So there you have it: One resolution. You can do that, right? It’s reasonable and realistic. It’s all you need, and it can and will transform you if you let it. Whole food is that powerful. Let’s do it together.

Open seven days a week, the co-op’s salad bar is a great source of delicious whole foods.

8 MERC NEWS

1 pound unsalted mixed nuts, preferably raw: almonds, walnut and pecan halves, peanuts1/4 cup maple syrup2 teaspoons chipotle powder1 teaspoon salt1 teaspoon ground black pepper

Preheat oven to 325 degrees F.

In a small bowl, combine the maple syrup, chipotle powder, salt, and pepper. Add the nuts to the mixture and toss well to coat.

Spread the coated nuts in a single layer on a parchment-lined baking sheet and bake for 5 to 7 minutes; then stir and roast another 5 to 7 minutes, remove to a heat-proof bowl and allow to cool.

Break up any nuts that are stuck together.

1/4 lb. cream cheese, softened 1 teaspoon freshly ground pepper

1/2 cup homemade or best quality commercial mayonnaise 1 teaspoon sugar 1/8 teaspoon cayenne 1 lb. sharp cheddar (1/2 sharp orange and 1/2 extra sharp white)–grated 1 lb. red bell peppers, roasted, peeled, seeded and chopped (1 cup) Splash of hot sauce, such as Tabasco or Cholula–optional

Place cream cheese, pepper, mayonnaise, sugar and cayenne in the bowl of the kitchen aid and paddle well.

Add the cheese and peppers and paddle until you have a coarse, creamy and homogenous spread. Taste and add hot sauce and/or more cayenne if you would like more heat.

Depending on the cheese you use, you may need to add a couple pinches of salt. Refrigerate and serve chilled. Makes 3 cups.

Maple ChipotleSpiced Nutsfrom strongertogether.coop

Miss Verba’s Pimiento CheeseRecipe by Chef Paige Vandegrift

deliciously easy game day snacksWhether it’s the Superbowl or a KU basketball game, all good sports fans need great snacks to get them through the highs and lows of their favorite team.

The Merc Co+op has a variety of snacks to keep the most avid sports fans going.

Included here are a couple of fan favorite recipes that will make any game day delicious, no matter who wins.

game day goodness

CELEBRATIONS

give your game day guests a party they will remember

9WINTER 2016

Screens: more is more. Make following the action easy by setting up multiple televisions or computer screens throughout the house. This way guests aren’t confined to one packed room, making mingling and eating easier and mobile.

Seats: more is more. Guest want to feel comfortable and relax as though they were in their own home. If your furniture is sparse, consider blankets and large pillows on the floor, or pull out the folding chairs.

Menu: keep it simple. No one wants to miss out on the action, so stick to easy-to-prepare and easy-to-eat chips, dips, nuts and appetizers, and serve them buffet-style. Find great recipes at themerc.coop and strongertogether.coop or pick up special game day items within our deli grab-n-go case.

Drinks: keep it cool. Make drink service as easy as possible. Fill up your summer time coolers and beverage buckets and place them strategically near the seating areas and the food.

Find these Merc Made game day items in our deli grab-n-go case.

• Chicken Wings

• Meatballs

• Spinach Artichoke Dip

• Pimento Cheese Spread

• Cheese Balls

Tom HarperREALTOR®, CRS, ABR, GRI, e-PRO

785.218.6351Tom-Harper.com

stephensre.com

let our deli supply your snacks

Your snack spread isn’t complete without these traditional finger foods.

• Chips, popcorn and crackers

• Sliced meats and cheeses

• Salsas, dips and spreads

• Soda and other beverages

• Cookies, brownies and dessert bars

don’t forget these game day basics

10 MERC NEWS

trufflesEach box contains four hand-rolled dark chocolate truffles.

cupcakesCupcake boxes – four per box – two vanilla cakes with chocolate frosting and two chocolate cakes with vanilla frosting

appealing to the heart

VALENTINE’S DAY

Nothing says “I love you” like breakfast in bed. With Valentine’s Day falling on a Sunday this year, it’s a great time to plan something unexpected and laid back.

You don’t have to reinvent breakfast for your Valentine. Do something easy or do what you know. Then, tweak it a bit to make it more unique and special for your loved ones.

• Reimagine basic eggs and toast with heart-shaped with heart-shaped cookie cutters to reshape eggs and toast.

• Make sweets for your sweet like red velvet pancakes or french toast with maple syrup and berries.

• Turn up the heat with a spicy Bloody Mary or a hot chocolate.

• Appeal to the bacon aficionado in your life. Twist bacon into a heart shape or roll up into a rose (pictured below) and bake.

No Valentine’s Day is complete without a gift. Not only does the co-op have everything you need for your special breakfast, we have gifts, too. Find both locally made and Fair Trade items such as: jewelry, chocolates, body care, candles, incense and more.

gifts from our bakery

Don’t want to cook for your Valentine? Visit the co-op each and every Sunday for our made-from-scratch brunch bar.

join us for brunch

11WINTER 2016

CLASSES

januaryNew Year New YouThursday, January 7 | 7–9 p.m. Instructor: Karen DugganAre you ready to take new steps to feel sharper, healthier and more energized this year? Learn to eat to decrease inflammation, slow the aging process, and gently detox. Join Holistic Nutrition Coach Karen Duggan as she shares simple tools that will help you literally reboot your health through eating healing foods and listening to your body. A Healing Tea, Crockpot Squash Soup, Roasted Broccoli, Winter Greens Salad with Honey Apple Cider Vinaigrette, and a Chocolate surprise will be prepared and sampled in class. Gluten & Dairy Free.

$18 PER PERSON

Street Tacos at HomeMonday, January 11 | 7–9 p.m. Instructor: Raven NaramoreJoin Raven in the Merc kitchen for a taco fiesta – it’s the best of food truck food, without the truck! While we nosh on chips and salsa, we’ll be learning the art of street tacos with Zacatecas Skirt Steak, Pork Carnitas, and Chicken Tinga for our fillings. We will explore traditional sauces, toppings and make two different Cabbage Salads – one creamy and another citrus based. Guaranteed winter fun!

$18 PER PERSON

Classic Italian-American FavoritesTuesday, January 12 | 7–9 p.m. Instructors: Chef Paige Vandegrift & Chef Nancy StarkJoin Paige and Nancy, cooking together, as chefs and friends, preparing Italian-American favorites in a way that will inspire and entertain you. You’ll begin the evening with an appetizer and possibly the best Caesar Salad you’ll ever eat. Then on to delicious and absolutely perfect Classic Spaghetti & Meatballs. For dessert you’ll enjoy Cannoli, fabulous delicate shells (homemade of course), filled with sweet cheese filling. Don’t miss this very special opportunity to see two great chefs working together creating great food, and fun!

$30 PER PERSON

Winter Tapas PartyThursday, January 14 | 7–9 p.m. Instructor: Raven NaramoreBeat the winter blues with a trip to sunny Spain and delicious tapas. We will start with Seasoned Almonds and Marinated Olives, then move on to Valencia Orange and Fennel Salad. We’ll follow that with an authentic egg and potato Spanish Tortilla, and a Sun-dried Tomato and Goat Cheese Tart. Empanadillas with Tuna and Olives will finish off our culinary adventure!

$18 PER PERSON

Slimmed Down Comfort Foods for WinterWednesday, January 13 | 7–9 p.m. Instructor: Rachel CiordasIt’s winter. It’s cold outside and the days are short – you feel like comfort food. With Rachel’s help you can give into those cravings and still eat healthfully. Enjoy slimmed-down versions of your favorites including Creamy Caesar Salad, a lightened up version of Gooey Homemade Macaroni and Cheese, Savory Chicken Pot Pie with Herbed Crust, and even Chewy Chocolate Chip Cherry Cookies. Winter’s not any shorter but it just got brighter.

$18 PER PERSON

Monday, January 11 | 10–11 a.m. Monday, January 18 | 7–8 p.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.

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more Merc classes on the next page

Monthly Food Allergy MEET UP DAIRY-FREE CHEESES

Kids Cook Comfort FoodWednesday, January 20 | 5–6:30 p.m. Instructor: Lily SiebertWhile the chilly weather still has us bundled up inside, let’s enjoy some of those nostalgic foods that warm our hearts. In this class, our Young Chefs will prepare and sample our traditional American comfort foods. We will make Macaroni & Cheese, Simple Vegetable Pizza, and Chocolate Chip Cookies. We can’t go wrong with these familiar, fun and delicious favorites. This class is for children ages 7–11, no parent supervision necessary.

$20 PER CHILD

Breakfast Breads & Other Morning TreatsWednesday, January 27 | 7–9 p.m. Instructor: Chef Paige VandegriftChange your outlook about cold winter mornings with wonderful breakfast baked goods. Chef Paige is back with one of her most beloved classes. You’ll enjoy fabulous breakfast breads/morning treats, including Fresh Fruit Drop Scones, Homemade Pop Tarts (yes, really), Challah-like Dried Fruit & Nut Braid, Traditional Yeast Raised Apple Streusel Coffeecake from Germany and more. We’ll have on the tea and coffee. Come in out of the cold and join Paige for inspiration and breakfast delights.

$20 PER PERSON

Bean Cooking BasicsThursday, January 21 | 6–7 p.m. Instructor: Nancy O’ConnorIn and out in just an hour, with ideas and recipes to get you cooking beans! Nancy will start with a brief pressure cooker demonstration, while you enjoy a bowl of delicious Bean and Vegetable Chili. Next you’ll enjoy an Almost-Instant Black Bean, Caramelized Onion & Avocado Quesadilla served with local salsa. Lastly you’ll sample Braised Pinto Beans with Delicata Squash, Red Wine & Tomatoes served over Polenta. We’ll even send you on your way with a complimentary can of bans, or pound of dried beans from our bulk department – your choice!

$5 PER PERSONWinter Soups & StewsTuesday, January 19 | 7–9 p.m. Instructor: Chef Paige VandegriftIt’s the perfect time of year to get in the kitchen and cook up something warm and delicious. Let Paige get you started with all new recipes for winter soups and stews. Drawing inspiration from Alice Waters, Paige will make her wonderful Curly Kale & Potato Soup. You’ll also get warmed up with Farro & Winter Vegetable Soup, Moroccan Spiced Butternut Squash & Chickpea Stew, and a lovely Cream of Parsnip Soup. We can’t think of a better way to spend a winter’s evening.

$20 PER PERSON

12 MERC NEWS

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Weight Loss – Beyond Calorie CountingMonday, January 18 | 6–7 p.m. Instructor: Angie Schoenherr, MNTWe have all heard that exercise and calorie-counting is the tried and true method for weight loss, but what if there is a missing factor in this equation? How can we keep the weight off for good? In this class, Angie Schoenherr M.N.T., will discuss why not all calories are created equal and how the quality of what we eat affects our ability to lose weight.

$5 PER PERSON

Essential Oils to Help Change MoodMonday, January 25 | 6–7 p.m. Instructor: Rachad AtatWhile essential oils have scientifically documented powerful healing benefits on our body, they also exhibit powerful positive effects on our mood through their strong vibrational energy, making them truly holistic in mind, body and spirit. In this class, you will learn about how essential oils support clearing emotional patterns, how to formulate a therapeutic blend for a specific emotion, and how to identify the emotionally intense locations on the body to apply the oils.

$5 PER PERSON

MINI

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Monthly Food Allergy MEET UP GLUTEN-FREE BREAD

13WINTER 2016

Winter Salads with Chef RickWednesday, February 3 | 7–9 p.m. Instructor: Chef Rick MartinWelcome back Chef Rick Martin who will be inspiring us with fresh, seasonal salads. Rick will prepare three salads, each with its own unique dressing: Warm Beet Salad, Winter Citrus Salad and Spaghetti Squash Salad. He’ll also show different presentation techniques and highlight how salads can be very different from the standard bowl of lettuce. As if this class isn’t wonderful enough as is, participants will be happy to know that 100% of class fees will be donated to support the Sunrise Project – you can eat well and do good at the same time!

$20 PER PERSON

Fabulous Fermented FoodsTuesday, February 2 | 7–9 p.m. Instructor: Raven NaramoreExplore the nutritional benefits of traditionally prepared lacto fermented foods – an integral part of traditional diets from Europe to Asia. You will learn how to make your own Kimchi, Escabeche (marinated fish), Sauerkraut, Pickled Beets, Yogurt and Sour Cream. We will also discuss Miso,Tempeh and Tamari and learn about the nutritional superiority of these soy foods over their unfermented cousins. We will dine on traditional Borscht made with Fermented Beets served with Homemade Sour Cream and Sour Dough Bread, and nosh on Fermented Vegetables!

$18 PER PERSON

february

Simple Plant Based Foods on the GoThursday, January 28 | 7–9 p.m. Instructor: JoAnn FarbYou don’t need a lot of time, expensive ingredients, or a chef’s kitchen to have nourishing, delicious meals. We’ll demo five favorites full of phytochemicals – all hearty, warming comfort foods, to sustain you when life gets busy. A super easy, versatile, oil-free Cheeze Sauce from sunflower seeds, carrots and potatoes will revolutionize your kitchen repertoire. Bean Burrito Bliss, Creamed Pasta Florentine, Red Lentil Soup with Greens, Lemon & Cumin, and an Herbed Vegetable Quinoa Pilaf. All gluten-free and dairy-free too!

$18 PER PERSON

Monday, February 8 | 10–11am Monday, February 15 | 7–8pmLed 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.

Kiss Sugar Addiction GoodbyeThursday, February 4 | 7–9 p.m. Instructor: Karen DugganWant to learn secrets to reduce cravings and naturally crowd sugar out of your diet? Join Holistic Nutrition Coach Karen Duggan as she shares five steps you can take to kick the sugar addiction for good. Karen will share her own journey with sugar addiction and beyond as well as simple recipes and tips to help you find the sweetness you are missing in life. This is a lecture class.

$12 PER PERSON

A Valentines Menu with Wine PairingsTuesday, February 9 | 7–9 p.m. Instructor: Chef Paige Vandegrift with wine pairings by Josu Galdos of Ad AstraPaige and Josu team up once more to bring you a special pairing class – Paige’s perfect Valentine’s Menu complimented by Josu’s choice of just the right wine. Whether you’re planning on preparing this meal for someone you love, or just getting into the spirit of love for yourself, there’s a spot for you in this class. Stay tuned to the Merc’s website for more specifics about the menu, but don’t wait to sign up. You know this will be a fabulous class.

$30 PER PERSON

San Marco + FrenchTree Service

Certified Local ArboristsPruning, Removal, Stump Grinding,

Lot Clearing & Saw Mill Services

Ed FrenchJohn San Marco785-979-0356

jsanmarco@hotmail.comsanmarcofrench.com

more Merc classes on the next page

CLASSES

Delicious Winter Recipes Made with TofuThursday, February 18 | 6–7 p.m. Instructor: Nancy O’ConnorCome into the cozy Merc Classroom for a crash course on incorporating tofu into your winter menu. We’ll start with hearty Tofu Vegetable Stew served over Brown Rice, a staple in our house. Then on to a more special use of tofu in Balsamic-Roasted Tofu served over Garlic Mashed Potatoes & Parsnips. You’ll be out the door in under an hour with ideas and a complimentary pound of local Central Soyfoods Tofu to get you started.

$5 PER PERSON

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The Culinary Art of Compassion, Love & HealthWednesday, February 10 | 7–9 p.m. Instructor: JoAnn FarbWe figuratively “open our hearts” by making compassionate choices, and eating plant based has been shown to literally open blocked arteries. We’ll weave these ideas together, talk science, and make a memorable Valentine’s Day meal: Basil Stuffed Mushroom Appetizers, Tossed Salad with Chickpeas and Raspberry Orange Dressing, Rice Fettuccine with Broccoli & Cashew Sauce and Chocolate Pecan Turtles. Come alone to learn how easily you can make this meal to surprise someone special – or bring your special someone with you for a memorable date.

$18 PER PERSON

Russian FeastThursday, February 11 | 7–9 p.m. Instructor: Raven NaramoreEmbrace winter with Raven as we sample foods from Russia’s rich culinary traditions. We will start our evening with Blini (thin pancakes) with Smoked Salmon followed by Chanakhi, a Georgian stew of lamb, herbs and vegetables. The star of the evening will be a Kulebiaka – layers of fish, rice, and mushrooms all enveloped in a warm yeast pastry. Pashka, an almond studded cheesecake, will finish our evening. Read a little Tolstoy, have a shot of Vodka and get in the mood for Russian food!

$18 PER PERSON

Casual ItalianTuesday, February 16 | 7–9 p.m. Instructor: Chef Paige VandegriftJoin Chef Paige as she prepares five delicious Italian recipes, all accessible and easy enough to make on a weekday. Her menu includes: Spinach Frittata, Wild Mushroom Pizza, Pasta alla Puttanesca (Pasta with capers, olives, tomatoes & hot peppers), Winter Panzanella (Tuscan bread salad) and Panna Cotta (creamy Italian pudding). Learn the basics, and then you can vary and adjust to the season and the ingredients you have on hand.

$20 PER PERSON

Love Your Heart with Delicious FoodsWednesday, February 17 | 7–9 p.m. Instructor: Rachel CiordasJoin Rachel Ciordas for an evening that will be good for the health of your heart and will inspire you to eat heart healthfully. Rachel originally developed this class for a hospital working with a cardiologist. Come and learn how to prepare savory Spice Roasted Salmon & Vegetables, Quinoa Pilaf with Cilantro and Lime, and a fresh, healthy take on Pasta Primavera. You’ll end with (Heart Healthy) Dark Chocolate Mousse. Your heart will love you for taking this class.

$18 PER PERSON

Take Care of Your Skin Using Essential OilsMonday, February 22 | 6–7 p.m. Instructor: Rachad AtatEssential oils have the ability to penetrate beyond the surface of the skin to reach the subcutaneous tissues which are so important for a youthful healthy complexion. Due to their powerful antiseptic and regenerative properties, they are commonly used in many skin care products. In this class, you will learn how to take care of your skin using essential oils in cleansing, exfoliation, moisturizing, and anti-aging formulations, in addition to making facial masks and skin regenerating serums through live demonstration.

$5 PER PERSON

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Chef Nancy Stark in the co-op kitchen.

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Simple Suppers featuring Paige’s Favorite GrainsWednesday, February 24 | 7–9 p.m. Instructor: Chef Paige VandegriftAn all-new class from Paige featuring a variety of grains as the stars of simple suppers. Stay tuned to the Merc’s website for specifics about the menu. $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.

Warming Winter Thai Food with Boulevard Beer PairingsTuesday, February 23 | 7–9 p.m. Instructor: Chef Nancy StarkThis is the perfect time of year to come into the Merc Classroom and warm up with the spice of Thai food tempered with Boulevard Beer pairings. Start with Tom Yum – hot, sour, spicy soup with shrimp. Next on to grilled Pork Satay served with peanut sauce, cucumber pickles & toast. Then enjoy savory, spicy Rustic Red Beef Curry prepared with homemade curry. End on a cool note of Salty-Sweet Sticky Rice with Coconut Cream & Mango. This kind of sounds like perfection.

$30 PER PERSON

Healing Foods – BeetsThursday, February 25 | 6–7 p.m. Instructor: Karen DugganFirst up in the Healing Foods series is the lovely beet. February is the month to highlight this vegetable that supports heart health and detoxing the blood. There are plenty of reasons to include beets in your menus to help heal your body. In this one hour mini class Holistic Nutrition Coach Karen Duggan will help you find delicious ways to include this vegetable in your diet. In class we will prepare and sample liver healing Beet Kvass and Sweet Potato Beet Hash.

$5 PER PERSON

Nutrients for the HeartMonday, February 29 | 6–7 p.m. Instructor: Angie Schoenherr, MNTWhile we have all heard that diet and exercise are important for the heart, figuring out what specific foods and nutrients to focus on can be daunting and overwhelming. In recognition of American Heart Month, Angie Schoenherr will break down what specific habits, foods, and nutrients we can incorporate into our lives to keep our hearts and vascular systems pumping strong.

$5 PER PERSON

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march sneak peekOutsmart Your Allergies With HerbsSaturday, March 5 | 2–4 p.m. Instructor: Ocoee MillerThe beginning of pollen allergy season is right around the corner. Use of the right herbs and foods now will eliminate or greatly diminish your allergy sufferings. In her many years as an herbalist Ocoee has successfully helped many people use herbs to alleviate allergic reactions. You can learn this, but you will need to start now. Come to this class and enjoy spring.

$12 PER PERSON

Three Great Global SandwichesTuesday, March 8 | 7–9 p.m. Instructor: Chef Nancy StarkIt seems that the whole world loves a great sandwich: a handheld meal of excellent bread with delicious fillings. We’ll begin our tasty tour with Banh Mi, a French Vietnamese fusion of crisp Wheatfields baguette with Homemade Sausage, Carrot Daikon Slaw and lots of herbs. Then to Mexico for a fabulous griddled Torta filled with Smoky Pork Loin, Black Beans, Local Cheese, and Avocado Salsa. Off to the Middle East for the very best Falafel – crisp Chickpea Fritters in flatbread with all the trimmings. And of course, a sweet ending!

$20 PER PERSON

Warm Up With Southern CookingSaturday, March 12 | 2–4 p.m. Instructor: Mari Ruck Get away to the south for an afternoon of Southern cooking with Mari Ruck. You know it will be delicious and fun when Mari cooks up Shrimp and Grits, Jambalaya – the ultimate Cajun style comfort food, and Southern Biscuits served warm from the oven. To top off your winter getaway you’ll enjoy Bourbon Bread Pudding. You’ll leave feeling warm from the inside out.

$18 PER PERSON

Be Prepared! First Aid HerballySaturday, March 19 | 2–4 p.m. Instructor: Ocoee MillerHerbs excel when it comes to first aid. Every household experiences cuts, bruises, burns and bug bites. You can handle all of these issues if you create your own family herbal First Aid kit. Ocoee’s first aid herbs are in almost constant use at her house because they work so well. Come learn how to do this for yourself and your family.

$12 PER PERSON

ADVERTISE IN THEmercnewsThe 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 The Merc at 785.843.8544.

CLASSES

901 Iowa • Lawrence, KS 66044785.843.8544 • Open 7 a.m. – 10 p.m.

sTanDaRD REGULaRU.s. PosTaGE

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ownerappreciationdaysApril 13–26, 2016