The Merc

History

The Grassroots Era
The Merc began in the spirit of revolution. In 1974, a small group of Lawrencians acted on their shared passion for community access to whole foods. They formed a volunteer-run organized buying club, distributing bulk foods out of Harry and Judy Kroeger’s house in Lawrence. The Community Mercantile was incorporated in October 1974.

Soon, the make-shift cooperative grocery store outgrew the Kroeger’s home. During the next three years The Merc grew into and out of three locations:

  • First, in 1975, The Merc moved downtown to 730 Massachusetts Street, site of the former Paradise Café. (The Merc had one paid employee.)
  • Then, in 1976 The Merc moved down to 615 Massachusetts, currently the home of Quinton’s Bar and Deli. (Two paid employees!)
  • In 1977, The Merc moved to 7th and Maine Streets, site of a former “corner grocery” called Turner’s Grocer. (Five paid employees and about 400 members!)

Until 1977, all shoppers volunteered each month to earn their keep. However, when the Fair Labor Standards Act changed, volunteers were no longer allowed to do “employee-esque” tasks, which ended the volunteering system at The Merc. The Merc stayed at 7th and Maine for 15 years, steadily growing. The Merc introduced its first membership fee of $10.

Growing and Growing Up
By the early 1990’s, the little store had a 22-person staff and generated $1 million in sales. In 1991, the Board of Directors hired Amy Fields as general manager, with a focus on making The Merc a more viable business.

As The Merc outgrew its location (once again), the Board and GM searched for a new location and found 901 Mississippi, a former bowling alley that was then a bar and dance club called the Palladium. In July 1992, the Board voted to replace the $10 membership with a $75 membership share to finance more Merc expansion.

Competition Comes to Town
In January 1993, six months before The Merc’s new location was schedule to open, Wild Oats opened a new store at 1040 Vermont in downtown Lawrence (about a mile away from The Merc’s soon-to-be new home.)

The Merc’s new store opened in June 1993. Already feeling the effects of competition from Wild Oats, The Merc struggled to gain a solid footing. The co-op lost hundreds of thousands of dollars from 1993 to 1996. Rod Runyan (our current finance manager) organized a member loan program and in early 1995, those loans were converted from debt to equity by replacing the loan value with shares in The Merc.

By the summer of 1996, unable to pay vendors on time and unable to offer any meaningful compensation to staff, The Merc was nearing its end.  In October 1996, The Merc was weeks away from being forced to close when Wild Oats announced it was closing the doors of its Lawrence location. (In preparation to take the company public, Wild Oats chose to close its stores with the poorest performance.) Although The Merc had been struggling, it still kept Wild Oats at bay.

Had Wild Oats waited another six weeks, The Merc would have closed and all the hard work and years of effort would have ended in bankruptcy. The Merc’s sales went up 30 percent the first day Wild Oats was closed, and has growing ever since. This triumphant story is legendary in the co-op community.

The Recovery Era
After Wild Oats closed, The Merc slowly covered by paying off debt and years of negative retained earnings. The “Wild Oats Years” taught the Merc’s Board and staff good lessons for future improvements. The Board and management worked with renewed energy, worked to make The Merc stronger, should competition come to town in the future. Jeanie Wells led these efforts as general manager from 1998 to 2009.

Most of all, The Merc wanted to strengthen its connection with the community. We taught more classes, held community dinners, and organized in-store benefit days to raise funds for community causes. Nancy O’Connor helped establish CMEF (Community Mercantile Education Foundation), a non-profit sister organization, to expand our educational outreach through grants and donations.

By 2000, The Merc had an 80-person staff, and sales approached $4 million. It was time to consider another expansion. In May 2000, Alvin’s IGA at 901 Iowa announced that it would be closing — an optimal location for a new Merc. Although this opportunity came knocking sooner than Merc management had expected, with the determination of our staff and the incredible support and generosity of some owners, The Merc successfully relocated to 9th and Iowa in June 2001.

Move to 901 Iowa
The year of the move, The Merc had 1,500 members and $5.2 million in sales. In its new 18,000-square-foot location, The Merc could provide full-service grocery operations such as an onsite classroom, and a meat and seafood department. The Merc, for the first time, was a “one-stop shop.”

Remodel - 2007
Since the move to 901 Iowa had limited funding, The Merc scraped by with existing equipment and store layout. After several years of planning, The Merc renovated the store in 2007. Based on member surveys, employee ideas, help from outside consultants, and the Board’s guidance, The Merc renovated the entire store.

The Merc moved its deli to the front of the store, added a café, expanded the kitchen for the deli and bakery, expanded the bulk section, revamped its classroom, beautified the storefront (and added outdoor seating!), and more.



Wellness Wednesday is the First Wednesday of Every Month

 

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Welcome to The Merc

At The Merc Community Market and Deli, we're more than just a "health food store" � we're a full service grocery store owned by our community. The Merc is here whether you need a fast and healthy meal from our Deli, a shopping cart full of organic groceries, or desire to learn more about cooking in oue of our classes. The Merc serves as the community hub for local and organic foods, and we back up our selection with the best customer service in town.

Latest Posts

Outreach - 02/20/2012

Bon Appetite!

Participants were bursting with delight at the wrap of Cajun Cuisine - In Time for Mardi Gras, as they had a good ol’ fashioned party while tasting delights from Cajun Country. Both vegetarians and carnivores enjoyed variations of Red Bean...

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More from

Today's Deli Menu

Stop by The Merc's Deli counter for made-to-order sandwiches (hot and cold),salads, soups and fresh smoothies, coffee or espresso drinks.

Hot Bar

M-F
11a-2p
4-8p
Sat 11a-8p
Sun Bunch 9a-1p
Lunch/Dinner 1-7p

Today

02/22

  • Turkey Parmesan
  • Pasta Limonata
  • Sage & Parmesan Roasted Potatoes
  • Goat Cheese Polenta
  • Sauteed Vegetables with White Wine

Tomorrow

02/23

  • Chicken & Broccoli Stir-Fry
  • Vegetable Fried Rice
  • Scallion Rangoon
  • Jasmine Rice
  • Steamed Broccoli

Pizza

M-Sat
11a-8p
Sunday
11a-7p

Today

02/22

  • Bacon, Tomato & Caramelized Onion
  • Provolone, Mozzarella & Parmesan

Seasonal Pizza

Our pizzas are created daily on our house made crust with only the freshest ingredients. Every morning our skilled cooks carefully choose two types of pizza to prepare. Check back daily to find out what's hot and ready today.

Soup

M-Sat
11a-8p
Sunday
11a-7p

Today

02/22

  • Sweet Potato & White Bean
  • Beef & Black Bean Chili
  • Potato Cheddar

Seasonal Soup

Look for these soups this season

  • Smoky Butternut Squash & Quinoa
  • Potato & Cheddar
  • White Bean & Bacon

Everyday Deli

Made to order Sandwiches

Stop by and we will make you a sandwich made to order using our finest meats and cheeses that we also sell for you to take and make at home. Our choose one of our classic Merc Specialty Sandwiches.

Salad Bar

Our salad bar is fresh daily with all of the fixings you'll want. We even make our own salad dressings in house.

Grab & Go

If you are on the go or just want something easy for dinner tonight. Grab a favorite today!

Deli Features

Wild Rice & Tofu with Miso Vinaigrette

Take your tongue for a walk on the wild side with this zippy salad featuring local Central Soy tofu & house-made miso vinaigrette. Bright citrus notes set off an umami tsunami whose earthy tones you can ride all the way to a healthy filling lunch. In the evening, try pairing it with some ruby trout from our seafood counter for a meal in minutes. This is one salad you can enjoy around the clock!

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Happy Heart Spritzer

Treat your heart and your sweet tooth with this masterful mash-up of flavors. Good-for-you tart cherry juice intertwines with luscious pomegranate and organic chocolate syrups, and then the combination is brought to bubbling life with La Croix sparkling water. Whether the weather is playing at winter or spring, this'll put a pep in your step and make your taste buds sing!

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Chocoholic Cheesecake

Join us in welcoming an old favorite with a brand new twist: Our beloved chocolate cheesecake is back, and it brought along a brand new crust. That's right, our bakers are stepping up their chocolate game with house-made chocolate graham crackers for the crust. This double chocolate combo will have you hooked!

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Co-Op Calendar

Co-op Calendar events are listed below. To view all Merc events, click on the View Full Calendar link.

Feb 23

Thursday

Simple Dinners After Work

7-9 pm

After a busy day we all want to enjoy a simple healthy dinner. Join Hilary in sampling three dinners that take about 30 minutes each to prepare. First up, a simple Fritatta that includes Vibrant Greens served with Polenta. Next we’ll explore the infinite varieties of Quesadillas - filled and grilled, always with lots of vegetables. Finally, a super simple Curry Dinner to make at home thanks to coconut milk and prepared curry paste. Hilary will serve this with exotic and simple Black Rice. All done in 30!

Taught by: Hilary Kass, MPH

Location: The Merc's Community Classroom

Cost: $18 per person, $16 for Merc Owners & Seniors

Sorry, this class is full

Feb 25

Saturday

Decadent Hot Cross Buns, Cinnamon Rolls and Fabulous Yeasted Coffee Cake

2-4 pm

Warm your winter kitchen with Melt-in-Your-Mouth Hot Cross Buns; Fabulous Yeasted Coffee Cake; and Spectacular Made-from-Scratch Cinnamon Rolls. What better way to spend a cold Saturday afternoon then in the Merc kitchen with Mari Ruck teaching. Guaranteed to be entertaining, informative, and delicious. The tea and coffee will be brewing.

Taught by: Mari Ruck

Location: The Merc's Community Classroom

Cost: $18 per person, $16 for Merc Owners & Seniors

How to Register

Feb 27

Monday

All New Bean Cooking Basics

7-9 pm

We’ll travel the globe with all new recipes featuring the humble bean. We’ll start the evening with a delicious Pureed White Bean Spread served on Crostini. Then on to simple Black Bean Tostadas with trimmings, and an Instant Tamale Pie topped with Sour Cream & Guacamole. We’ll switch cuisines with a savory Greek Pizza starring garbanzo beans, and end with a beautiful Minestrone & Parmesan Biscuit Pot Pie. Each participant will get to take home a complimentary can of Eden beans to get you started cooking.

Taught by: Nancy O'Connor, MS Ed

Location: The Merc's Community Classroom

Cost: $18 per person, $16 for Merc Owners & Seniors

How to Register

Feb 28

Tuesday

World Curries and Flatbreads

7-9 pm

Take a little trip around the world with Chef Nancy as she shares her love of curries, accompanied with flatbreads for dipping, scooping and wrapping! First we’ll make Fresh Corn Flatbread with Chiles (similar to a corn tortilla by way of India), perfect for eating with Spicy Chopped Tomato-Cucumber Salad. Then we’ll sample fresh hot Puri (Indian Fried Flatbread) with Sambhar Masala (Aromatic Mixed Vegetable Curry). We’ll finish in Ethiopia with Injera (a soft griddle baked flatbread) and Doro Wot, a traditional Ethiopian chicken curry. And, of course, a surprise sweet.

Taught by: Chef Nancy Stark

Location: The Merc's Community Classroom

Cost: $20 per person, $18 for Merc Owners & Seniors

Sorry, this class is full

Feb 29

Wednesday

New Recipes from Alice Waters’ The Art of Simple Food

7-9 pm

The Art of Simple Food by Alice Waters is a culinary classic. Join Paige in her second class preparing recipes from this very famous cookbook, starting with Long Cooked Broccoli (served on a croûton). Next you’ll enjoy delicious and seasonal Curly Kale & Potato Soup, followed by Moroccan Sweet Potato Salad and a very Classic Beef Stew. The meal will be complete with a 1-2-3-4 Cake (a simple and perfect butter cake). This is a class focused on simple foods prepared with excellent ingredients using classic techniques. A winner!

Taught by: Chef Paige Vandegrift

Location: The Merc's Community Classroom

Cost: $20 per person, $18 for Merc Owners & Seniors

Sorry, this class is full

Mar 06

Tuesday

More Tasty Thai Food

7-9 pm

Join Chef Nancy as we explore the delicious world of Thai food with a batch of new dishes. We’ll begin with Superfast Steamed Fish with Chile and Lime, with a side of Green Bean, Cucumber, and Tomato Salad. Next up: Homemade Curry Paste as the base for Rustic Red Curry Beef, along with Coconut Rice and Stir-fry Broccoli with Crispy Garlic. And of course, a sweet ending!

Taught by: Chef Nancy Stark

Location: The Merc's Community Classroom

Cost: $20 per person, $18 for Merc Owners & Seniors

How to Register

Mar 07

Wednesday

Wonderful Winter Salads

7-9 pm

Join Paige for a new outlook on winter salads as she works her magic with a variety of vinaigrettes, a mixture of warm and cold salads and lots of winter fruits and vegetables. You’ll enjoy a Salad of Shredded Romaine & Radicchio with Apples, Asian Pears & Buttermilk Dressing; Winter Pasta Salad with Cauliflower and Walnut Pesto; Warm Cabbage Salad with Smoked Ham & Goat Cheese; Refreshing Fennel & Carrot Salad; and an Avocado & Citrus Salad with Green Olives. A true cure for the winter blues.

Taught by: Chef Paige Vandegrift

Location: The Merc's Community Classroom

Cost: $20 per person, $18 for Merc Owners & Seniors

How to Register