July 2015 - The Merc Co-op

mercnews
July 2015
Planning Perfect Picnics
Naturally Nutritious Contest
Time for Frozen Treats
The Merc Co-op • 901 Iowa • Lawrence • Kansas 66044 • 785 843 8544 • www.TheMerc.Coop • Open daily 7am – 10pm
July 2015
July means picnics, food
sizzling on the grill and
fun in the summer sun! The
Merc has everything you
need from steaks and Merc
Made Sausages for the grill
to natural insect repellents
and sunscreens. Show off
your cooking skills at our 26th
annual Naturally Nutritious
Food Festival and don’t forget
to join us for another outdoor
grilling event on July 18.
The Merc Co-op
Come by on Saturday, July 18, and
see what we’re grilling up and enjoy
•Fun Activities
•Giveaways
•Fresh Samples •Summer Deals
2
MERC NEWS
July 29 • 5–7:30pm
Wednesday • July 29 • Fair Building 21
BOARD OF DIRECTORS
The next board meeting date is
Monday, July 6. There is no board
meeting in August.
A cooking contest with categories for kids and adults!
Details at www.TheMerc.Coop.
Rita York Hennecke
GENERAL MANAGER
Wallace Cochran
Open Categories
Colby Cooper
Class 1
Class 2
Class 3
Class 4
FOOD SERVICES MANAGER
OWNER SERVICES COORDINATOR
Linda Cowden
PRODUCE MANAGER
Zac Hamlin
HUMAN RESOURCES MANAGER
Tyra Kalman
STOREKEEPER
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
Gus Wessling
MEAT & SEAFOOD MANAGER
Merc Deli’s Grilling!
Entries accepted 6–7pm • Judging begins at 7pm
Kelly Barth
Barbara Clark
Denise DeTommaso
Marilyn Hull
Mark Sprague
Ryann Waller
P.J. Karlin
Brock Babcock · Katy Bowen
Nick Brown · Brandy Eckhardt · Ian Emerson
Kelly Horton · Thomas Huber · Anna Kusiak
Susan Meyer · Madeline Niemackl · Harshad Phadkf
Richard Roberts · Alyssa Rudman · Stephanie Shulz
Blake Spencer · Monica Stark · Kathy Suprenant
Robert Swonger · Mbalia Thomas
Chefs
Challenge
at the Fair
PRESIDENT, BOARD OF DIRECTORS
CENTER STORE MANAGER
Welcome New Merc Owners!
26th Annual
Naturally Nutritious
Food Festival
Jennifer Ananda
Fresh Salsa (no home-canned salsa, please)
Kansas Cuisine – any recipe using at least four ingredients
grown or raised in Kansas (please indicate these ingredients on
the recipe card)
International Cuisine
From Your Own Garden – any recipe featuring at least one item
grown in your home garden (please indicate on recipe card what is
from your garden)
Class 5 Meatless Main Dish
Class 6 Healthy Dessert made with Fresh Fruit
Young Chef Categories*
Class 7 Healthy Snack featuring Fresh Fruit
Class 8 Healthy Snack featuring Fresh Vegetables
*These classes are especially for cooks ages 12 and
younger, although children are welcome to enter
all categories.
entries
Public sampling of of the
at the conclusion ).
judging (about 8pm
Rules at www.dgcountyfair.com.
Questions?
Call Nancy at The Merc, 785-843-8544.
Grand Champion:
$50 award
Bob Lewis Memorial
Judges Choice Award:
$50 award
PRIZES IN EACH CLASS
1st: $15 Merc Gift Card
2nd:$10 Merc Gift Card
3rd: $5 Merc Gift Card
Merc News is published monthly by:
The Merc · Community Market & Deli
901 Iowa · Lawrence · Kansas 66044
Phone: 785 843 8544 Fax: 785 843 7572
Online at 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 board, management or staff.
Advertising space in The Merc News
is very limited. Both space advertising
and classified advertising are on a first
come, first served, space available basis.
Classified ads are due in written or electronic
form by the 10th of the month prior for the
next newsletter. Please contact David Smith
if you are interested in display advertising.
© 2015 The Community Mercantile, Inc.
The Merc and the
Growing Food Growing
Health School Gardeners
will be displaying at this
year’s Chef Challenge
at the Douglas County
Fair. Stop by and make
a connection with local
food at the Challenge,
then head on over to the
Naturally Nutritious Food
Festival to taste all the
entries.
The Chefs Challenge is
sponsored by the Douglas
County Food Policy Council
Tom Harper
CRS, ABR, GRI,
e-PRO, REALTOR
785-218-6351
Appreciating
Older Homes
Cottin’s Hardware Farmers Market
Thursdays • 4:00–6:30pm
1832 Massachusetts • Lawrence
site
visit my web m
er.co
Tom-Harp
JULY 2015
3
BOA RD O F DIRE CT ORS REP OR T
T H E M E RC RE ACHING O U T
Tortilla Chips with a Healthy
Side of Community
The Merc Strengthens Our
Local Food Economy
by Nancy O’Connor, Director of Education and Outreach
by Denise DeTomasso, Board Member
Summer is in full swing with a wide
range of fruits and vegetables grown
locally to choose from. As a board
member and co-op Owner, I enjoy the
availability of local produce grown by
the 30 plus farmers who supply The
Merc and live in our community. For
me, what is most important is the Merc’s
impact on our community, its economy
and the environment.
Based on my interviews with Rita
York Hennecke our General Manager,
Barbara Clark of Maggie’s Farm and
Kevin Irick of Irick’s Farm here is what
I learned:
• Local foods are fresher and taste
better than those trucked or flown in
from afar. The food is picked when
it is ready and delivered ripe. We get
the full flavor from the freshness.
• Local foods have less environmental
impact. Where commercial produce
is often shipped over hundreds
of miles, which leads to a big carbon
footprint, much of The Merc’s
produce during the growing season
is sourced within 10 to 200 miles
of the store. Organic and sustainable
practices are beneficial ecologically
and economically.
• Local foods preserve green space
and farmland in our community.
By buying foods grown closer to
home, we help to maintain these
valuable resources.
• Local foods are grown by people
you can trust. We know where the
food comes from and who grows it.
Because of that, we have a higher
level of confidence in the product’s
food safety.
• Local foods support our local
economy. In 2014, The Merc paid
local producers over $1.3 million
to local producers. We build our
local economy by investing in it
rather than sending our money
outside the community.
As Kevin Irick said, “The Merc is
a reliable and consistent purchaser. I
can count on them to take what they
promise. That keeps money local.
Because I am a Merc supplier I am able
to hire seven individuals here in the
community. This means local jobs.
Merc shoppers positively impact our
community.”
All of us who shop at The Merc
should celebrate how The Merc’s local
sourcing helps build a stronger local
food economy with positive impacts on
our community. s
where caring
counselors provide
life support
Merc Co-op
Board of
Directors Now
Recruiting
Candidates
Are you passionate
about your co-op?
Do you want to be a part
of ensuring our long-term
success?
Board elections
are coming soon,
and Owners are eligible to
participate in our democratic
business model by running
for one of the three open
board seats.
Owners interested
in running for the
Board are encouraged to
pick up a candidate packet
at Customer Service or
contact the Board via email
at Board@TheMerc.Coop.
Not that long ago if you wanted
a bag of organic tortilla chips and a
jar of locally made salsa you’d head to
The Merc. All that has changed over
the last ten+ years. The good news for
consumers is that finding that bag of
Bearitos is a lot more convenient than it
used to be–they’re everywhere. So then
we have to ask, what’s so special about
a bag of chips at The Merc? We like to
think in Education and Outreach that
every bag of chips we sell comes with
a healthy side of community. It’s just
one of the many ways The Merc, our
co-op, defines who we are and how we’re
different in this increasingly competitive
natural foods landscape.
And lately we’ve been doing a lot
of talking about changing landscapes,
most recently in Boise, Idaho at the
annual national co-op meeting, bringing
together food co-ops from all over
the country. Put 400 cooperators in a
room and you have some pretty lively
conversations and a lot of very open
sharing – about what we do well, what
we need to do better, and what sets us
apart from the competition. And why
people should buy chips from us.
A lot of it comes back to community,
which certainly was a strong thread
through three days of workshops in
Boise. And relevant to Education and
Outreach where everyday we work
on building community connections,
telling our story, instructing, hopefully
inspiring, and pulling lots of weeds in
Student Gardeners
Abi and Elise (left)
with a group of KCK
High School students
visiting our garden at
West Middle School.
our school garden. We like to share our
stories with you in the hopes that you’ll
experience some of the deep satisfaction
we experience when we make a
connection. And why that bag of chips
you buy here does a lot more than just
feed you.
Sometimes we’re surprised by
connections that come our way. Like
when a van of Kansas City, Kansas
high school students here for the KCK
Summer Science Residential Academy
pulls up at the Growing Food Growing
Health Garden for a tour. And they are
really interested and everyone agrees it is
a highlight of our day.
Then there was the Lawrence Public
Library Summer Reading Kick Off event
where we brought a new seed-planting
activity. Who knew dirt and watering
could be so much fun, even though it
was a little messy. Thanks to Nancy’s
Yogurt for providing all the yogurt
containers and supplies we needed
to help connect children to food and
flowers by watching seeds grow.
In June we shared our garden
knowledge and experience with
Lawrence Public Schools elementary
teachers who will be working on
developing curriculum tie-ins to school
gardens. The Lawrence School District
is committed to growing Farm to School
programs and school gardens. We’re
honored to share what we’ve learned
over the last five years of Growing Food
Growing Health and are excited to think
of more school gardens popping up all
over Lawrence.
Thank you for continuing to
support our co-op, our community, our
commitment to education and outreach,
all while enjoying our great selection of
chips. And salsa. s
Bakery & Cafe
904 Vermont Street
Downtown Lawrence
free, 24/7
785-841-2345
www.hqcc.lawrence.ks.us
4
MERC NEWS
785-841-5553
www.wheatfieldsbakery.com
JULY 2015
5
Enjoy Summer Salad Days with Recipes from Chef Paige
Marinated Cherry
Tomato, Green Bean &
Olive Salad
3/4 lb. green beans, stems trimmed and
halved crosswise on a short diagonal
3/4 lb. cherry tomatoes, halved or quartered
(depending on their size)
1/2 to 2/3 cup pitted Kalamata olives,
quartered
Dijon Vinaigrette (recipe at right)
Bring a large pot of salted water to a boil.
Drop beans into the boiling water and
cook until just tender. Lift out and spread
on some paper or kitchen towels to cool.
Cooling the beans by shocking them in
cold water will leave a film of water on
them that will dilute the vinaigrette. When
they are spread out on towels, they will
steam dry as they cool.
Place the tomatoes and olives in a bowl
large enough to hold all of the vegetables.
Drizzle in some of the vinaigrette and toss
to combine.
When you are ready to serve, add the green
beans and more of the vinaigrette and toss.
Taste and correct the seasoning.
Serves 4 to 6.
Notes:
•The green beans are added just before
serving because the acidity of the
vinaigrette will turn them an army green
color. If this doesn’t bother you, you
may add them at any time. Allowing the
vegetables to sit in the vinaigrette for a
while will only add to the flavor of the
salad.
•Any bean will work in this salad—BlueLake style, slender haricot, yellow (wax),
purple, Romano, etc. If fresh shell beans are
available, they would be a great addition
(shelled, cooked and cooled).
•Other possible additions: Steamed new
potatoes, pine nuts or walnuts, capers...
Recipe courtesy of Chef Paige Vandegrift
Dijon Vinaigrette
2 tablespoons red or white wine vinegar
1 shallot, finely diced (about 3 T.)
Salt & pepper
2 tablespoons Dijon mustard
2/3 cup extra virgin olive oil
2 teaspoons minced fresh Tarragon
(or instead of adding Tarragon to the
vinaigrette, add minced Parsley or
Basil chiffonade to the finished salad in
a quantity that pleases you)
Place vinegar and shallots in a small bowl
and set aside for a few minutes to let the
shallots soften. Season vinegar and shallots
with salt and pepper. Whisk in the mustard
until smooth. Gradually whisk in 1/2 to
2/3 cup of the olive oil in a thin stream to
form an emulsion. Taste and correct the
seasoning, adding more olive oil if the
vinaigrette is too sharp for your taste–but
remember it will be considerably milder
when eaten with the vegetables. If you are
unsure, dip a tomato or green bean into the
vinaigrette and judge the balance that way.
Note: This tangy vinaigrette would be
excellent as a dressing for single ingredient
salads—grated raw carrots or sliced roasted
beets or steamed new potatoes. It’s also
perfect on a fresh green salad.
Recipe courtesy of Chef Paige Vandegrift
Upcoming classes
with Chef Paige
July 8
July 15
July 22
Aug 3
Aug 19
Aug 26
A Mediterranean Lamb Dinner
All New Recipes for Corn &
Zucchini
High Summer at the Farmers
Market
Refreshing Summer Salads
A Seasonal Steak Dinner with
Wine Parings
Paige’s Simple Favorites for
Summer
FA R M E R P RO F ILE
Cedar Lane Farm
Believes Healthy
Soil Creates
Healthy Food
Green Goddess Dressing
1 cup flat-leaf parsley leaves (about 1 1/4 to
1 1/2 ounces)
2 to 3 scallions, white and some of green,
roughly cut into 1/2-inch pieces (you
should have about 1/2 cup)
2 to 3 anchovy filets—preferably salt packed, deboned and rinsed
1 clove of garlic, smashed to a purée with a
pinch of salt
1 egg
1 cup vegetable oil
1 tablespoon plus 1 teaspoon champagne
vinegar
1 1/2 tablespoon lemon juice—plus more
as necessary to balance
Salt & Pepper, to taste
Place the parsley, anchovies and scallions
in the food processor and pulse until
finely minced. Add the garlic and egg
and process until homogenous. With the
machine running, add the oil in a slow
stream through the feed tube. A thick
emulsion will form. Add the vinegar
and lemon juice and process in. Taste
and adjust the lemon, salt and pepper...
the dressing should be vibrant, tangy
and salty. If it is too thick, adjust the
consistency with warm water. Makes a
generous 1 1/2 cups of dressing. Cover
and chill until ready to use.
Note: For a more traditional...and thicker
version appropriate for a dip–omit the oil
and egg. Add a half cup of mayonnaise
(homemade or your favorite commercial
brand) and a half cup of sour cream along
with the garlic to the minced parsley,
scallion and anchovy. Add vinegar and
lemon juice to taste... you will need less
since a commercial mayonnaise already
has vinegar and lemon in it. Start with a
tablespoon of lemon juice and increase
to taste.
Recipe courtesy of Chef Paige Vandegrift
Mark Your Calendar!
Cedar Lane Farm is a small
specialty produce operation located in
Cummings, Kansas (near Atchison).
This year marks their seventh season
of producing high quality, nutritious
vegetables and small fruit with a
focus on growing unique and unusual
varieties. Carrie Kesse and Kirk Russell
own and operate Cedar Lane Farm,
growing on about two acres of land.
Over the course of the years they have
added four hoophouses to the operation.
After graduating from K-State with
a Horticulture degree, Carrie apprenticed
at Red Fire Farm in Massachusetts, a
large scale certified organic vegetable
operation. The vibrancy of local
organic agriculture inspired her to
bring the principles of organic farming
back to her parents’ land, where she
is currently growing. Kirk, a native
of Massachusetts, joined Carrie in
her dream of pursuing a sustainable
vegetable farm in the Midwest.
At Cedar Lane Farm, they grow
crops as close to nature as possible with
a holistic approach – working with the
biology of the soil, the plants, and the
insects - both pests and beneficials.
Cover cropping, crop rotation, and
compost play a large role in maintaining
healthy soil biology, without the need
for chemical fertilizers and pesticides.
By refraining from the use of synthetic
insecticides, beneficial insects survive,
which helps keep pests in check.
Their growing practices include…
• Planting cover crops to increase
organic matter in the soil
• Manual and mechanical cultivation
of weeds
• Crop rotation to reduce soil and
plant diseases
• Incorporating compost into potting
soil for propagating healthy plants
• Selecting organic or untreated seeds,
non-GMO varieties, and many open
pollinated, heirloom varieties.
At this point Cedar Lane has chosen
not to become USDA certified organic,
but they do use organic based farming
practices. In the future they look to
pursue certification.
Carrie loves to grow cherry tomatoes
and surprisingly she also loves to pick
them! She also finds sweet potatoes a
rewarding crop to grow. Mostly because
they are a fun crop to cultivate with
their 1950s International Farmall Cub
tractor. Kirk really enjoys growing
potatoes, onions and garlic; this is his
area of expertise. Since 2013 they have
provided a diverse mix of produce to
The Merc. s
11th Annual
KAW VALLEY
FARM TOUR
OCTOBER 3–4
2015
31
Explore
Family Farms
More information at
www.KawValleyFarmTour.org
•Kid-Friendly Activities
•Breakfast on the Farm
•Only $10 per Car Load
Fresh, Fun, Local!
Tuesdays
4-6pm
Saturdays
7-11am
9th & New Hampshire • Rain or Shine
6
MERC NEWS
JULY 2015
7
Merc Staff
Picnic Picks
Marcon Pies
Delicious, affordable, and a variety
of flavors makes these pies the best
you can buy at any store.
– staff pick by Ian
Planning a Perfect Picnic
Celebrating outdoors with friends and family,
enjoying great food in relaxed natural settings...
it’s time for a picnic. Fire up the grill for burgers,
sausages, chicken, veggies, steaks and fish – the
stars of an awesome al fresco meal. Local and
organic food from The Merc will make your
picnic that much better!
Cook meat with care.
When grilling, keep raw meats below cooked meats on the grill
at all times, and make sure they’re cooked thoroughly. Bring a
meat thermometer to check for doneness; hamburgers should
be cooked to 160˚F, poultry to170˚F, and beef, veal, and lamb
cuts to 145˚F.
Merc Staff
Picnic Picks
Mediterranean Market Spicy
Hummus has great taste, smooth
texture and just the right amount of
heat.Very versatile as a wrap, snack
with veggies or pita chips.
– staff pick by Patti
How much food will you need?
A little advance planning is essential to a successful picnic. Plan
the correct amount of food for your picnic using these general
guidelines
Be mindful of outdoor temperatures and take
precautions to ensure your food is safe to eat.
Santa Cruz Lemonades or
Limeades are top notch. I love the
Mango Lemonade – it adds a tropical
twist. So refreshing!
– staff pick by Tony
Prep everything ahead of time.
Chop your veggies, assemble your kabobs, portion your burgers,
slice your fruit while still at home.
Cottonwood River Cheddar is
one of my favorites. This sharp, sightly
sweet, raw milk cheddar is perfect for
a picnic, on top of a burger, or just
with some fresh strawberries.You can
never go wrong with this cheese.
Avoid foods that spoil easily.
Mayonnaise, cream-based dips, and fresh cheeses are best left
at home – unless you’re planning to transport them a short
distance on ice and eat them immediately. Throw leftovers away.
– staff pick by Ryan
Practice food safety.
Wrap raw meats separately, and transport them on ice.
Use separate cutting boards, platters and utensils for raw meat.
Hand sanitizer is a must.
Mini Seedless Watermelons
are crisp, juicy and refreshing! A great
summer snack on a hot day.
– staff pick by Kyle
8
MERC NEWS
July is U.V. Safety Month
Always pack the sunscreen when you plan a picnic or
summer outing!
Stacy’s Pita Chips in Multigrain,
Parmesan & Garlic, Cinnamon and
Simply Naked are all so good, but my
favorite is Cinnamon Sugar!
– staff pick by Ronda
JULY 2015
9
July
July: Gluten-Free Pastas
Monday • July 13 • 10–11am
Monday • July 20 • 7–8pm
Fish Taco Party & Boulevard Beer Pairings
Tuesday • July 7 • 7–9pm
Taught by Chef Nancy Stark
Led by Certified Holistic Nutrition Coach Karen Duggan
Karen Duggan leads one-hour sessions offering information,
support, and product sampling 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.
The MEET UP is offered in the Merc Classroom twice a month.
Free to all. No registration required.
this
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is
class
A Mediterranean Lamb Dinner
ost
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Cla
Wednesday • July 8 • 7–9pm
Full
Taught by Chef Paige Vandegrift
Join Chef Paige for a special evening in the Mediterranean. Paige
will begin class with a discussion of how to build a simple Mezze
platter, including a demonstration of how to make fresh ricotta
and a recipe for Moroccan Eggplant and Tomato Salad. Paige will
then prepare Cumin & Mint Marinated Rack of Lamb accompanied
by Mediterranean Potato Salad with Roasted Peppers and Olives.
Your evening will be complete with Bing Cherry & Chocolate Chip
Semifreddo from Italy. Special indeed!
$20 per person
Class
t
All-New Recipes For Corn & Zucchini
CLASS
Eat To Ease Arthritis Pain
Almos
Full
Thursday • July 9 • 6–7pm
Taught by Karen Duggan
MINI
Did you know what you eat can reduce the pain and discomfort
of arthritis? Holistic Nutrition Coach Karen Duggan will explore five
natural keys to reducing the painful symptoms of arthritis. This Mini
Class will cover what foods to avoid, what foods to eat, as well as
simple remedies to ease the symptoms. Two inflammation-reducing
recipes will be made and served in class: Ginger Root Tea and a
Blueberry Smoothie.
$5 per person
Kids Make Edible Art
ost
Alm
Class ll
Fu
N D S ON
HA
Tuesday • July 14 • 12–1:30pm
Taught by Lily Siebert
Food is a beautiful vehicle for color, texture, and creativity. In
this class, our youngest chefs will get to explore and create
masterpieces using food as their medium. Each chef will craft
Fruit & Veggie Mandalas, create Edible Self Portraits, and build
Grape Sculptures. Join us to express your inner artist and learn to
appreciate new foods! This class is for children only (no parent
supervision necessary) ages 5-8.
$20 per child
August: Gluten-Free Chips
Monday • Aug 10 • 10–11am
Monday • Aug 17 • 7–8pm
Wednesday • July 15 • 7–9pm
Taught by Chef Paige Vandegrift
Be prepared for a love affair with corn and zucchini as Chef Paige
brings us all new recipes for these two bountiful and quintessential
summer vegetables. Cool off with Sweet Corn Vichyssoise; then on
to classic Corn Fritters served with spectacular Zucchini Mousseline
(an ethereal sauce/spread); Buffalo Mozzarella and Zucchini Salad
with Lemon & Olives; and Pasta with Corn Pesto, Kale & Bacon. For a
perfect finish, Zucchini & Almond Cake with Cream Cheese Frosting.
Corn and zucchini will never be the same.
$20 per person
Pies, Pies, Pies!
Thursday • July 16 • 7–9pm
Taught by Raven Naramore
Summertime is the perfect time to eat pie! There’s beautiful fruit at
the market, and on those hot days, a cool cream pie is just right. In
this class we’ll start off with a discussion of crusts then jump into
Fresh Apricot Pie made with a Butter Pie Crust. Next my favorite
– Coconut Cream Pie with Macaroon Crust, followed by Lemon
Sabayon Tart made with Pine nut Crust. We’ll also make Chocolate
Cream Pie with a Meringue Top, and for an unusual twist we’ll
sample Southern Peanut Pie. Wow!
$18 per person
A Vegetarian Indian Feast
Tuesday • July 21 • 6–7pm
Taught by Nancy O’Connor
MINI
An Indian meal can be a wonderful feast, put together simply with a
delicious combination of grains, legumes and vegetables. Join us for
a one hour mini class and enjoy a meal of Spicy Red Lentil Dal (spicy
soup-like main dish); Basmati Rice; Vegetable Curry; Coconut Banana
Raita (a cold yogurt-based condiment), all served up with a piece of
Naan (flatbread). We’ll send you on your way with a complementary
package of Tandoor Chef Frozen Naan to get you started making your
own feast.
$5 per person
High Summer At The Farmer’s Market
Wednesday • July 22 • 7–9pm
Taught by Chef Paige Vandegrift
It’s the height of summer and Chef Paige knows just what to do
with fresh, seasonal produce from the farmers market. Paige’s menu
features Chicken Salad with Cantaloupe, Feta & Arugula; Warm
Summer Bean Salad; Summer Pasta with Sweet Corn and Zucchini;
and Potato & Roasted Red Pepper Pizza. To top off this delicious
summer menu Paige will make delightful Key Lime Cheesecake
Squares served with fresh Blueberry Compote. This class will have
you running to the Farmer’s Market!
$20 per person
Make Your Own Fermented
Masterpiece
N D S ON
HA
ent
nrollm
dE
Limite
Thursday • July 23 • 7–9pm
Taught by Raven Naramore
Join Raven for her first hands on cooking class! To start we will
discuss and sample a variety of vegetable ferments. Then get ready
to roll up your sleeves as you combine your favorite veggies into
your own signature ferments! We will have makings for sauerkraut,
kimchi, and various other vegetables. You will get to take home two
jars you create, and as a special gift you’ll receive a free sample from
Raven’s new fermented product line Bubbly Love!
$28 per person
Visit our website, www.TheMerc.Coop, for class descriptions
and to register online. Sorry, we cannot accommodate
walk–ins. Everyone must register in advance.
ME RC CL AS S E S
The Yummiest Gluten-Free Pizza
Thursday • July 30 • 6–7pm
Taught by Karen Duggan
MINI
Maybe you’re looking to nix some carbs from your diet, or maybe
you’ve got a gluten allergy but don’t want to miss out on bubbly
pizza. Whatever the reason, cauliflower comes through as an
unexpected but tasty substitute for any pizza’s crust. Pick your
favorite sauce and toppings, and prepare to be wowed with
this healthy alternative to a dinnertime classic. Come and enjoy a
Roasted Veggie Gluten Free Pizza in this Mini Class.
$5 per person
n
CLASS
n
Monthly Food Allergy MEET UP at The Merc
CLASS
M E RC C L ASSE S
August
Refreshing Summer Salads
Tuesday • August 4 • 7–9pm
Taught by Chef Paige Vandegrift
It’s hot. You’re hungry. You want to eat something cold, seasonal,
and refreshing. Chef Paige has the answers. Come into the cool
Merc Classroom and watch Paige cook up Roasted Eggplant Salad
with Chickpeas, Cherry Tomatoes & Feta; Corn Cakes with a Salad of
Roasted Corn, Tomatoes, Bacon & Arugula; Cold Soba Noodles with
Grilled Steak & Mango; and a Green Goddess Salad with Romaine,
Avocado & Cucumber. As if that wasn’t enough, you’ll end your
evening with Fresh Mint Chocolate Chip Ice Cream. Cool.
$20 per person
Cuban Celebration
Wednesday • August 5 • 7–9pm
Taught by Raven Naramore
Savor the flavors of the Caribbean with Raven as we cook up some
traditional Cuban favorites. For starters we’ll have an Ensalada de
Aguacate y Pina (Avocado and Pineapple Salad); followed by
Platanos Maduros Fritos (Sweet Fried Plantains). Next up we’ll
sample the backbone of the cuisine with Congri (Black Beans and
Rice). For our main course we’ll dine on Lechon Asado con Mojo
(Slow Roasted Pork in a Citrus Garlic Sauce). To cool down we’ll
enjoy Cream Cheese and Guava Swirl Ice Cream! Buen Provecho!
$18 per person
more Merc Classes on the next page +
San Marco + French
Tree Service
Julie Gorenc CNM Kara Winkler CNM
offering midwifery care and VBAC
MIDWIFE PARTNERS
Currently located at 435 & State Line
St. Joseph Medical Center
www.MidwifePartners.net 913-544-2560
10
MERC NEWS
Certified Local Arborists
Family Owned & Operated
Since 1992
We Use Environmentally
Safe Cleaners
785-841-2268
www.SueBeesCleaning.com
Pruning, Removal, Stump Grinding,
Lot Clearing & Saw Mill Services
Ed French
John San Marco
785-979-0356
jsanmarco@hotmail.com
JULY 2015
11
ME RC C L A SSE S
Trim & Easy Weeknight Meals
Tuesday • August 18 • 7–9pm
Taught by Chef Nancy Stark
Chef Nancy’s Dad grew up in Sabetha, Kansas with pigs and
chickens and cherry trees, and a mom who gardened, canned and
cooked. We’ll celebrate those days and these days with a great
menu of Dad’s favorites. We’ll begin with a light starter of celery and
radishes with Blue Cheese Dip; then on to Buttermilk Fried Chicken
and Perfect Summer Potato Salad. For the perfect end to class you’ll
enjoy fabulous Cherry Pie with Homemade Vanilla Bean Ice Cream.
This is the food of which memories are made.
$20 per person
A Seasonal Steak Dinner with
Wine Pairings
Wednesday • August 19 • 7–9pm
Taught by Chef Paige Vandegrift
Chef Paige prepares a steak dinner for friends with complimentary
wine pairings provided by Ad Astra Selections. You’ll enjoy four
tastings of food and wine including Baked Ricotta with Peperonata
(sweet pepper topping); Steak with Lemon-Thyme Butter served
with Sautéed Sweet Corn & Roasted Tomatoes; and end your
evening with a delicious Summer Fruit Kuchen. When you pair Paige’s
culinary talents with thoughtful wine pairings you have a very special
evening. You’ll leave inspired, informed and delighted.
$30 per person
Summer Italian Dinner Party
Monday • August 24 • 7–9pm
Taught by Raven Naramore
Join Raven in the Merc kitchen as she prepares great recipes for a
summer dinner party that won’t leave the host or hostess out of the
fun. To start we will sample a Fennel Parsley Lemon Salad; followed
by White Bean Panzanella. For our pasta course we’ll have Fusilli
with Fresh Tomato Sauce, to compliment our main course of Tuna
Stuffed Tomatoes with Capers and Mozzarella. We will cool down
and sweeten up with a surprise desert. Mangiare bene!
$18 per person
Tuesday • August 25 • 7–9pm
Taught by Rachel Ciordas
“I just don’t have time to cook – especially healthy foods, I’m
too tired to cook a meal after working all day, cooking takes too
long.” It really doesn’t have to be this way. Rachel will give you
ideas and inspiration to prepare quick, slimmed down, really
yummy weeknight meals from scratch. You’ll sample Crispy Apple
Walnut Salad with Cranberry Vinaigrette; Rosemary Scented Tuscan
Casserole; One Pan Garlicky Pasta with Sausage & Peas; and finish
the evening with Delicious and Comforting Cherry Apple Crisp.
You really can do this!
$18 per person
Time to Chill Out with Frozen Treats
Paige’s Simple Favorites For Summer
Wednesday • August 26 • 7–9pm
Taught by Chef Paige Vandegrift
With beautiful, fresh produce all you need are simple recipes that
highlight the flavors of the season. In this class Paige prepares some
of her favorite summer recipes that will have you celebrating summer
even if it’s a blazing Kansas August. You’ll enjoy Classic Zucchini
Quesadillas; Succulent Summer Succotash; Mediterranean Eggplant
and Barley Salad; and Farfalle Pasta with Heirloom Tomatoes &
Roasted Peppers. You’ll end your celebration of summer with a
wonderful Plum & Raspberry Crisp.
$20 per person
Kids Make Lunch
4
d to 1
Limite es 7-11
g
kids, A
H
Dad’s Favorite Dishes
A
NDS ON
Thursday • August 27 • 5–6:30pm
Taught by Lily Siebert
As our young chefs head back for another school year, we’re gearing
up to make delicious, portable lunches. We will prepare Veggie
Wraps; Quinoa and Black Bean Salad; and No-Bake Energy Bites. The
class will create the dishes together, sample their creations, and we
will send the young chefs home with their self-made lunches in a
reusable lunch bag!
$20 per child
Visit our website, www.TheMerc.Coop, for class descriptions
and to register online. Sorry, we cannot accommodate
walk–ins. Everyone must register in advance.
Material presented in Merc classes reflects the views
and opinions of the presenter and is not an endorsement
of products sold or philosophies held by the Merc.
So Delicious
Coconut Milk Minis
Ciao Bella
Key Lime Gelato Squares
An Adult take on the ice cream sandwich
Coconut Milk dairy-free frozen dessert.
Double Rainbow
Ice Cream
Delicious organic ice cream
with flavors eveyone loves!
Stonyfield
Frozen Yogurt
Organic low-fat
frozen yogurt
Sol Bliss
Frozen Pops
Talenti
Gelato
Great flavors that are cooling
on a summer day and good
for you, too!
Diana’s
Chocolate Dipped Bananas
A frozen snack kids and adults
will love.
Heaven in 20 different flavors!
Mercury-Free
Mercury-Safe
Dentistry
www.
LawrenceDentalSolutions
.com
785-841-4840
12
MERC NEWS
JULY 2015
13
C H A NGE RECIPIENT
Loving Paws Animal Therapy
Program, Inc. is a local, community
based non-profit organization
founded in 2013 that provides animal
assisted activity services to vulnerable
populations throughout Lawrence
and Douglas County. The mission
of the Loving Paws Animal Therapy
Program, Inc. is to promote the humananimal bond and to create a fun and
engaging environment that provides
positive support and motivation,
while enhancing the quality of life
for vulnerable populations and those
in need. We achieve this through
OWN TH E M E R C
education, evaluation, certification,
guidance and support to human-canine
teams who visit and comfort those in
need at social services agencies, schools
hospitals, long-term care facilities,
detention centers, schools, clubs, and
universities. Currently, Loving Paws
has more than 40 certified teams who
donate countless hours each week
to more than 20 local facilities. Our
program is 100% volunteer run and
supported and there is no charge for our
services. We believe that “all you need is
love….and a dog.” s
Through June 15, Change raised $44,000+ for Local Organizations.
Thank you! 100% of all Change donations go to the recipient.
EMP LOYEE OF T HE M ONT H
Maynard Honanie • Deli
Maynard is always (literally) cleaning up after us. He is a
champion worker. He washes dishes with lightning speed and
accuracy. He organizes the kitchen backstock to ensure that
product is rotated properly. He keeps restrooms and break
room orderly and free of trash. Maynard helps out his fellow
co-workers by bringing us extra trash bags when he goes on his
rounds, and that’s awesome! He does all this quietly without
complaint and never gets enough credit for all that he does.
We always tell when Maynard is on duty, because everything is
sparkly and so well organized. Thank you Maynard! s
J U LY EMPLOY E E ANNIVERS A R I ES
Tony Gradert · Scanning · 8 years
Erin Shea · Front End · 7 years
Depal Patel · Meat & Seafood · 5 years
Rhiana Drake · Front End · 3 year
massage & body work
acupuncture
holistic nutrition
14
MERC NEWS
Andrew Amaro · Produce · 1 year
Andrew Fredrick · Deli · 1 year
Jason Lovel · Finance · 1 year
You Can Own The Merc!
Become an Owner of The Merc
Co-op and join more than 7,000 of
your friends and neighbors by
investing in a local business that
provides a reliable source of healthy,
local and organic foods and products
while also supporting the sustainability
and well-being of our community.
How Does It Work?
• Make a one-time purchase of a
share for $75, also payable in
three $25 installments. Purchase
online at www.TheMerc.Coop
or sign up with any cashier
during your next shopping trip.
• Receive your New Owner
Packet in the mail, containing
your Owner Card and Share
Certificate.
• Provide your Ownership Card
or number to your cashier on
each shopping trip to earn points.
• Enjoy your benefits by keeping
The Merc updated with your
correct contact information.
• Receive patronage proportional to
the amount you spent at the co-op
during a profitable fiscal year.
Owner Benefits Include…
•
•
•
•
Voting privileges and opportunities
to participate in governance.
Special discounts during Owner
Appreciation Days.
Merc News delivered to your
home or office.
Free classified ads and special
business rates in The Merc News.
CL AS S IFIE D AD S
Classified ads are free to Merc Owners. Non-owners
pay 25¢ per word, which must be paid when
placing ad. Deadline is the 10th of the month prior
for the following month’s Merc News. Deliver typed
or legibly written ad to David at The Merc, 901 Iowa,
Lawrence, Kansas 66044, or e-mail: News@TheMerc.
Coop (please put “classified ad” in subject line). No
classifieds by phone. Limit of 40 words. We reserve
the right to refuse or edit ads. Due to demand and
space constraints, classified ads must be submitted
every month – ads will not be continuously run
month to month. All ads on a first-come, first-served,
space available basis.
Titleist Golf Clubs Set. Graduation and Father’s
Day? Like new set of clubs - rarely used. $99. Call
785-841-3945 and leave message.
Free Essential Oil Mentoring. Schedule a
free educational 1-on-1 consultation or a free
presentation in your home or at your place of
business. Rebecca Speert, Certified Holistic Health
Coach and essential oil consultant, 781-820-4539
www.myhealthroots.com.
Down to Earth Natural Cleaning. Detailed,
professional home cleaning with a commitment
to heath for the family and the planet. For details,
please call 785-218-0255.
Flute Lessons/Performance: Over 19 years
teaching experience and over 29 years playing.
Any age or skill level welcome. Gwyneth at
feralflute@gmail.com or Facebook.com/FeralFlute
or 913-796-6770.
Interested in home birth? Experienced lay
midwife for over 25 years. Fran Beier,
785-749-7598.
Earthtones Landscape & Lawn. 13+ years
experience. Landscape bedding & property clean
up, monthly maintenance and weekly lawn service.
Install annuals, perennials, trees, shrubs, pathways,
retaining walls, mulch, rock, dirt. Delivery
available in bulk. earthtones618@gmail.com or
785-856-5566.
Let us help you clean. Eco-Friendly Cleaning is a
bonded and insured business that provides nontoxic products which are safe for people, pets and
our planet. We welcome routine customers, one
time cleans and move outs. Highly experienced
team. 785-840-5467.
I’ve Got Your Back–Massage and Bodywork.
CranioSacral Therapy is a light-touch approach
that naturally eliminates pain and stress,
strengthens your resistance to disease, and
enhances your health and well-being. Schedule
your session today with Sheila. 785-218-3963.
Math & Science Tutoring. Get a head start for fall.
Senior Grinnell College biochemistry student with
passion for teaching. I can make AP Chemistry
make sense (before you’re in class/overwhelmed).
Flexible summer schedule/pricing. Sarina.Farb@
hotmail.com for more.
Supporting Life Pathways with nutrition
education, type exploration, and reconnecting with
nature. Free brief introductory session. Patrice
Krause, Still Waters Consulting, 785-424-4617.
stillwaters@sunflower.com.
Herbs, Antiques & More: Gift Shop & Learning
Center 4 min. south of Lawrence offering classes
plus ongoing community groups and unique
goods. www.GoodEarthGatherings.com.
Arizona University study showed vegetable intake
increased plasma carotenoids but did not reduce
oxidative stress or inflammation. Protandim,
the Nrf2 synergizer upregulates the antioxidant
enzymes SOD and catalase. Visit abchealthreview.
com, Contact Judy at kcjudy1@yahoo.com or
785-218-0415.
Stressed out? Feeling stuck or directionless?
Trouble sleeping? Bothered by chronic or
persistent physical discomfort? Slow or no healing
when you should be recovering? Maybe it’s time
to create positive change. How might I assist?
mindbodyalchemy@gmail.com.
Wednesday Farmer’s Market, 4:30-6:30 at Clinton
Parkway Garden Store – corner of Clinton &
Wakarusa. Vendors include Pendelton’s Farm,
Little Woods Bake Shop, Flory Pork Products,
Sticks Fudge, Fine Thyme Food, Southwest Middle
School Produce, Queen of Tarts. 785-842-3081.
Certified Public Accountant. Need help with your
taxes? Stonecreek Accounting serves individuals,
businesses and not-for-profits. Contact
sdinges@sunflower.com, 785-218-6546, or visit
www.stonecreekaccounting.com.
Birth Photography – Home, hospital or
freestanding birth center. Proud member of
IAPBP with 5 years of experience. Contact:
sarah@mstreetphotography.com
www.mstreetphotograph.com.
Drop in to yoga classes for all ages and abilities,
and be a part of our vibrant and supportive yoga
community. Classes for beginners, seasoned yogis,
curvy bodies, kids, seniors, pre/post natal offered
this summer. www.westsideyogalawrence.com.
Handyman: For all your home repairs, painting,
tile, trim , decks and all small projects. Reliable,
insured. Free estimates. Patrick Shea, Shea
HandymanServices.pn2shea@gmail.com or
sheahandymanvpweb.com or 785-691-8511.
Need meals delivered? Do you or someone you
love need evening and weekend meals? Familyowned Magic Meals delivers home-cooked meals.
Serving Lawrence / Topeka. As low as $5 / meal.
www.MealsLikeMagic.com. 785-554-4524.
Pitch In – Baseball team is looking for baseball
equipment. Pitching machines, t-ball stands,
adult and youth baseball gloves, youth bats, bat
bags, batting helmets, cleats youth 13+, parks and
recreation jerseys and coach equipment. Let’s play
ball. Coach Mechell 785-393-0717.
Mature responsible single woman looking for
affordable house in the country. Have 2 small
dogs and 2 cats. Have carpentry, painting and
landscaping skills. Lots of local references. Call
Marty at 785-748-0897.
Women’s Groups: Sisters of the Mystic Spiral:
A group of diverse, down-to-earth women
honoring the Goddess and Mother Earth.
Email: Sisters.Mystic.Spiral@gmail.com. Also
Lawrence Red Tent: Nonreligious, multicultural,
intergenerational. Email: LawrenceRedTent@
gmail.com.
Music Performance Classes For Special Needs
Kids. Classes taught by music therapist Jennifer
Martello, MME, MT-BC for special needs children
ages 6–17. Wide variety of instrument exploration,
singing, and movement in a group setting. Classes
forming for July. jaja@sunflower.com.
Baldwin Grand Piano w/ bench for sale.
American made; purchased in 1993; approximately
5 feet long; never moved; well-maintained and
recently tuned. Asking $9,500. Text or call Linda at
785-979-7189.
Multipure Water Filtration Systems are now NSF
Certified Standard 401(in addition to Standard
42 and 53) to remove OTC/prescription drugs
and contaminants like BPA, DEET, estrone and
ibuprofen. Check it out at www.multipureusa.com/
pratt. Lifetime warranty. Rated “Best Buy.”
Meet The Doulas – July 11, 12:30pm, Rodrock
Chiropractic, 1440 Wakarusa, Suite 400. Find
out how our experience can help enhance your
experience. www.completedoula.com.
Interested in learning qigong? Come to Crane’s
Way Qigong Studio this summer. Six weekly classes
in Soaring Crane Qigong will be taught on Sunday
mornings, July 19 thru August 23. Contact A.K.
Bailey for class details. akbailey@sunflower.com.
Healing Touch energy therapy from a certified
practitioner. Carol at cdivilbiss@gmail.com,
785-550-4881. Evening, weekend appointments.
TLC for your pets. Pet sitting in your home. Daily,
weekends, holidays, vacations. 12 years serving
Lawrence pets and their owners. References
available. Wing and a Care Pet Sitting, Kathleen &
Kassidie Womack, cell (best): 913-634-8460, home:
785-838-3169.
Earth friendly, Jane-of-all-trades, grandmother
looking to relocate to Lawrence area. Ideally
semi-rural living with enough room to garden and
set-up an art studio. Fixed income and willing to
trade/work/share. Please contact Debby Moore
316-558-0883.
For rent. Cabin, two bedroom house, and shop
for rent on acreage north of Lawrence. Beautiful,
private. Many possibilities. Priced depending on
use 1350–1750. Please call 785-393 4089.
Where are my
Co+op
Deals
flyers?
Inserting Co+op Deals flyers in
10,000 Merc News every month
costs the co-op thousands every
year for printing, inserting.
Help us save trees and money by
picking up a flyer in the store or
viewing them online at
www.TheMerc.Coop/shop/deals.
The deal flyers are just inside the
front door with our weekly Fresh
Deals Flyer.
Thank you!
JULY 2015
15
PRE-SORTED STANDARD
U.S. Postage Paid
Permit #38
Lawrence, KS 66044
The Merc Co-op
901 IOWA · LAWRENCE · KANSAS 66044
CHANGE SERVICE REQUESTED
26th Annual
Naturally Nutritious
Food Festival
Wednesday • July 29 • Fair Building 21
Entries accepted 6–7pm • Judging begins at 7pm
A cooking contest with categories
for kids and adults!
Prizes in every category!
entries
Public sampling of the
at the conclusion of
).
judging (about 8pm
More on page 3 or at www.TheMerc.Coop.
SAVE THE
DATE
July 18 The Merc
Deli is Grilling Out!
Come by on Saturday, July 18, and see
what we have on the grill and enjoy…
• Fun Activities
• Giveaways
• Fresh Samples
• Summer Deals