Our exceptional presenters include trained chefs with a passion for teaching, experienced nutrition educators, skilled holistic health practitioners and community experts.

Mari Ruck

Mari Ruck started cooking as a hobby in grade school. Her mother let her have at it in the kitchen and cleaned up all her messes. In high school, a friend introduced her to ethnic cooking and she experimented with Greek, Serbian and Italian fare. In college, Mari studied accounting but food was never far from her heart. She became vegetarian for several years. In 1979, Mari studied abroad in France and her favorite class was Provencal cooking (surprise, surprise). In 1983, Mari opened a specialty food store in Kansas City called The Food Bin that she and her sister operated for over 21 years. During that time, she graduated from the Culinary Program at Johnson County Community College in Overland Park, KS. She has been teaching cooking in Kansas City and Lawrence for over 10 years. She cooks at home almost every night and now, her husband cleans up after her. Mari loves good food, which can only be made with good ingredients. Bon Appetit!

Nancy O'Connor, MS Ed

Nancy O'Connor, MS Ed, is the Director of Education & Outreach at the Merc. She is the author of the "Rolling Prairie Cookbook" - a celebration of fresh local produce. Nancy loves to teach people how to make healthy food choices.

Chef Nancy Stark

After graduating from the Kansas City Art Institute, Nancy Stark fell into the food business and never looked back. She has now worked in the industry for 25 years, first as a partner in two Kansas City-area restaurants, the West Side Café and the Boulevard Café, and then as the pastry chef at Venue. Next she lived in New York City for 3 years, working at Le Cirque, Osteria del Circo, and teaching at the French Culinary Institute, all under the supervision of Master Patissier Jacques Torres. After two internships in Europe she returned to Kansas City where she worked as Executive Chef of the Culinary Center of Kansas City for 8 years. Since leaving that position in 2006 she has been a traveling Executive Business Car Chef with BNSF Railways, in addition to freelancing as a specialty baker, caterer and cooking teacher. Check out Nancy’s website at http://chefshopstark.com/.

Chef Paige Vandegrift

Paige Vandegrift is a professionally trained chef. She is a graduate of Le Cordon Bleu in London and has worked at the award winning American Restaurant, The Pastry Goddess and the Culinary Center of Kansas City. Additionally, Paige has worked in France, both in Provence and with cookbook author Susan Herrmann Loomis in Normandy. As the recipient of a national scholarship, Paige has studied with cookbook author and teacher Madeleine Kamman. Currently, Paige spends her time teaching cooking classes and preparing fine dinners in private homes through her chef service, simple n food. Paige’s food preparations are distinguished by an appreciation for the products of each season and a love of simple and classic flavors. Her style is influenced by the food traditions of France and Italy, as well as traditional American flavors. To learn more about her business, visit her website: www.simple-food.com. Paige also keeps a food blog, filled with cooking lessons, recipes and the things she cooks in her “off” time. Visit it at: www.forloveofthetable.com.

Chef Rick Martin

Rick Martin is the Culinary Arts Instructor at Eudora High School and former Executive Chef of Free State Brewing Company in Lawrence. In his 25 years in the restaurant world, Rick has created many adventures in rustic beer cuisine and invented interesting new ways of pairing food with beer and spirits. He appears regularly as a performing chef at the Great American Beer Festival as well as other beer events across the country.  A self-taught chef that cooked most meals for his family by the age of 10, Rick believes in a simple, fundamentally sound style of cooking. He has deep-rooted passions for utilizing locally grown foods, supporting Farm to School programs and school gardening.

Ocoee Miller

Ocoee Miller is a longtime co-op member. She is an herbalist and medicine maker. Ocoee has been studying herbal medicine for over 30 years. She lives an earth-friendly lifestyle in the boonies outside Lawrence. Ocoee does private health consultations by appointment.

Hilary Kass, MPH

Hilary Kass, MPH is a nutrition educator and cook. She enjoys sharing ideas to inspire happy and healthy eating. Hilary is the owner and cook at Ancient Grains, a local whole-grains baking company specializing in gluten, dairy and egg-free baked goods. You can learn more about Ancient Grains at www.ancientgrainsbakery.com. Hilary is also available for personalized, one-on-one whole foods education sessions at The Merc. The sessions provide an opportunity to work on healthy eating strategies that support sustainable improvements in your daily diet. To learn more and schedule an appointment you can call HIlary at 785-766-6360.

Karen Duggan

Karen Duggan is a Certified Holistic Nutrition Coach and cook whose passion is to inspire you to “eat well and be well” by eating, cooking and growing real food. Karen’s goal is to teach you the art of listening to your body and to gain awareness of how what you eat and your health are connected. You can learn more about Karen by visiting her website at www.bodykarebykaren.com.

Dan Phelps

Dan Phelps is a farmer and school garden educator in Lawrence, Kansas. He currently operates MAD Farm with his wife, Cole. In addition, he is the Garden Coordinator for the Growing Food, Growing Health school garden project at West Junior High and Sunset Hill Elementary schools. Dan grew up in Northern California, received his BA at the University of California, Santa Cruz (UCSC), and was trained in ecological agriculture through a two year apprenticeship at the UCSC Farm & Garden. His lovely wife 'dragged' him from the misty mountains of the Pacific Coast to the flat lands of the Midwest. He does not regret this migration, even in the depths of winter.

Jennifer Smith

Jennifer Smith is the Horticulture Extension Agent for K-State Research and Extension in Douglas County. Her job is to bring the research-based information of Kansas State University to the citizens of Douglas County. She does so by working with specialty crop producers, lawn, landscape, and tree care professionals, Master Gardeners, youth, and homeowners. Jennifer has a B.S. in Plant Science with emphasis in Horticulture from the University of Missouri-Columbia. She raised non-certified organic fruits and vegetables with her parents as a teen and later worked in the landscape industry. Jennifer believes she may have been pulling weeds before she could walk.

JoAnn Farb

Microbiologist and educator JoAnn Farb is the author of two books, Her first book, Compassionate Souls, describes how to raise healthy, think-for-themselves children. Her most recent book, Get Off Gluten, is filled with recipes and information to guide people in going gluten-free, and unlike most gluten-free books, hers is based upon whole foods and uses no meat, eggs or dairy. Her web site is www.getoffgluten.com.

Anju Mishra

Anju Mishra has taught many cooking classes at the Merc - all to the delight of class participants. A very experienced and engaging cook, originally from New Delhi, Anju has both wonderful food and great anecdotes to share about growing up in India.

Frank & Jayni Carey

Frank and Jayni have been a team in the kitchen for nearly 30 years. Their shared passion for food and wine started with a booklet of recipes written for friends and family and led to writing several cookbooks as well as Jayni's cooking show, Jayni’s Kitchen. Together Frank and Jayni co-authored two cookbooks, The Kansas Cookbook: Recipes from the Heartland and The Easier You Make It, The Better It Tastes!  Jayni is also the author of The Best of Jayni's Kitchen, based on her show. Frank & Jayni like to travel, garden, create new recipes and cook with fresh, local ingredients. Their fun-loving cooking style reflects their interest in world flavors with an emphasis on French and Italian cuisine.

Jayni Carey

Jayni Carey is the host of the weekly cooking show “Jayni's Kitchen,” sponsored by the Merc. She is the author of three cookbooks. Her latest is The Best of Jayni's Kitchen, based on her cooking show. Jayni also co-authored 2 cookbooks with her husband Frank. Jayni's interest in food and wine has taken her on many culinary adventures in the US, Europe, Canada and Mexico. We're happy to host Jayni and bring her great TV personality to the Merc!

Julie Vernon

Julie Vernon has been professionally practicing reflexology locally since 1997.  She received her certification with the International Institute of Reflexology whose founder is known as the mother of modern day reflexology.

Dr. Cathy King

Dr. Cathy King is a graduate of Auburn University College of Veterinary Medicine.  She is certified in veterinary acupuncture and has studied Chinese herbal medicine, food therapy, homeopathy, essential oil therapy, and massage for animals.  Her practice, Kaw Valley Natural Pet Care, focuses on natural solutions to promote wellness for pets.

Chef Rick Martin, and Jeff Jensen

Rick Martin is the Culinary Arts Instructor at Eudora High School and former Executive Chef of Free State Brewing Company in Lawrence. In his 25 years in the restaurant world, Rick has created many adventures in rustic beer cuisine and invented interesting new ways of pairing food with beer and spirits. He appears regularly as a performing chef at the Great American Beer Festival as well as other beer events across the country.  A self-taught chef that cooked most meals for his family by the age of 10, Rick believes in a simple, fundamentally sound style of cooking. He has deep-rooted passions for utilizing locally grown foods, supporting Farm to School programs and school gardening.

Jeff Jensen has been a purveyor of fine wines, spirits and brews at locally-owned Jensen Liquor near downtown Lawrence since 1989. A self-professed beer geek, Jeff has also been an avid home brewer of beers since 1991.

Raven Naramore

Raven Naramore has been a part of the Merc community her entire life, from the days she pushed around the orange plastic kid’s cart on 7th & Alabama to today, where she follows her own son around the store with his cart.  For the past 10 years Raven has operated a remote sites catering business called Hearthkeeper where she travels the country cooking food from scratch in the mountains and deserts of America’s wild places. She was introduced to Sally Fallon’s work Nourishing Traditions while working with a holistic doctor in Maryland and has incorporated many fermented foods into her personal and professional life. Raven teaches nutrition classes all over the country and is excited to bring her passion to her hometown co-op.

Pam Bramlett and Ben Johnson

Pam Bramlett lives on a 70-acre farm in Baldwin and grows ¼ acre of herbs and veggies, available at the Merc under the label Lulu’s Garden.  Pam is the manager of the organic Brookside Farmers’ market in Kansas City, and has been involved in community-based education for 25 years. Pam will be teaching with her son Ben, a professional chef. To learn more about Pam and Lulu’s Garden, visit www.lulusgardenherbs.blogspot.com.

Thomas Howe

Thomas moved to Lawrence in 1978 to open a bicycle shop, and joined the Merc in 1979. Since 2001, Thomas has helped hundreds of families find new homes or sell homes that they have grown out of. Thomas and his wife Kate Dinneen live on the edge of town with their 3 dogs, and enjoy sailing and bicycling in their spare time.

Jenny O'Brien

Homesteader Jenny O’Brien has been putting up the harvest since she was a little girl.  She and husband Tim currently eat 80% of their food off their 8 acre farm, including frozen and dried veggies, canned fruits and stored root crops, meat and eggs.  Jenny especially loves to make jams and fermented pickles, which have won several awards.  The O’Briens live in Jefferson County and are busy stocking up on this year’s bounty.