The Merc

CMEF - School Garden Projects
Growing Food, Growing Health is an initiative spearheaded by CMEF to bring local food into our community schools.

Community Mercantile Education Foundation (CMEF), a 501 (c) (3) non-profit organization, was established in 1999 for the purpose of extending the educational outreach being done by our sister organization, Community Mercantile Co-op. Donations from private individuals and funding from grants have allowed CMEF to provide nutrition education that promotes personal health and well being, strengthens our community, and supports sustainable and local food systems.

Our Commitment to Community Includes:

  • The establishment of the West Junior High Garden Project “Growing Food, Growing West,” providing produce to the cafeteria for all students to enjoy
  • The expansion of school gardens to neighboring Hillcrest and Sunset Hill Elementary Schools
  • The construction of an edible landscape in front of The Merc
  • Expansion of composting at all three schools
  • Development of an off-site farm where produce will be grown to sell to The Merc  
  • Twice weekly student-run Farmers Markets that will help sustain these projects

Latest Posts

What is CMEF?

A Seed is Planted
Since it opened in 1974 the Community Mercantile Coop has always been dedicated to its community – to serve as more than a grocery store. The Merc is a community source for education on sustainable food systems and healthy living.
 
In 1999 that commitment was formalized with the establishment of Community Mercantile Education Foundation (CMEF) as a 501 (c) (3) non-profit organization. CMEF’s goal is to further the education and outreach of our sister organization, Community Mercantile Coop, by providing nutrition education that promotes personal health and well being, strengthens our community and supports sustainable and local food systems.

An Idea Sprouts
CMEF received USDA funding in 2000 for a three-year project called “Local Food to Local People, Expanding a Regional Food System Through Nutrition Education”. That project laid the groundwork for what has evolved today into a growing school garden effort in our community.

From 2004 through 2010 CMEF worked collaboratively with the social service agency Van Go Arts and their summer JAMS program (Jobs in the Arts Make Sense) to bring fresh, local food to youth involved in an eight-week summer job-training program. The program, Locally Grown JAMS, provided much of the inspiration and experience CMEF needed to grow to the next level.

A School Garden Grows
In 2010, the Growing Food, Growing West (GFGW) Garden project was established with financial help from a LiveWell Lawrence grant and a generous donation from Community Mercantile Coop.

In its first year the Garden captured the attention of our community and drew hundreds of students and visitors to visit and study in this living, outdoor classroom. Over ½ ton of produce was harvested from the Garden in its first year, 280 pounds of which went directly into the school cafeteria for all West students to enjoy. The remainder was sold at an on-site student-run Farmers’ Market which has helped raise funds to sustain the garden in years to come.

Growing Food, Growing West exceeded our dreams in its first year. The GFGW Project:
•Stimulated discussions across our community about the importance of making fresh, locally grown foods available to our school children
• Created school pride and excitement
• Increased students’ knowledge and acceptance of healthy, locally grown vegetables resulting in increased consumption of these foods
• Created opportunities for students to teach each other about how delicious fresh produce is and for students to communicate their garden experiences to the community through various media including blogging and writing about it on Well Commons, preparing a community dinner and participating in the Kaw Valley Farm Tour
• Provided leadership development and job training for six West students employed by Community Mercantile Coop to be West Garden stewards.

Blooming Across the Community
In 2011, we’re expanding to neighboring Hillcrest Elementary and Sunset Hill Elementary schools. We will continue to expand the West Garden as well as plant a small garden in front of the Merc. We will also be growing larger quantities of crops at a satellite farm location just south of town with the goal of being able to sell produce to the Merc.



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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

05/18

  • Fried Wild-Caught Cod
  • Hush Puppies
  • Red Beans & Brown Rice
  • Steamed Broccoli
  • Merc-Made Condiment Bar

Tomorrow

05/19

  • Kansas City-Style BBQ Pork
  • Roasted Pepper Mac & Cheese
  • Steamed Broccoli
  • Herb-Roasted Potatoes

Pizza

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

Today

05/18

No information available.

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

05/18

No information available.

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

Co-Op Calendar

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

May 22

Tuesday

All New Vegetarian Moroccan

7-9pm

Enjoy exotic flavors for a spring evening. We’ll start with a salad plate of Carrot Salad with Mint; Roasted Eggplant Salad with Harissa; and Sliced Oranges with Black Olives. Then we’ll bring out loaves of freshly baked Moroccan Anise Bread to dip into Bessara (Berber-style Bean Puree). We’ll cap off the evening with an extravagant dessert of Lemon Couscous Cake served with Medjool Date Ice Cream. All the benefits of travel to an exotic land with none of the hassles.

Taught by: Chef Nancy Stark

Location: The Merc's Community Classroom

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

How to Register

May 23

Wednesday

Spring at the Farmers' Market

7-9pm

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

Taught by: Chef Paige Vandegrift

Location: The Merc's Community Classroom

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

How to Register