Always FREE
July/August/September 2016
Page 8
+ Coupon inside!
3338 Center Point Rd. NE • Cedar Rapids, IA 52402 (319) 365-2632 open daily 8am–9pm STORE SUPPORT OFFICES 22 S. Linn St., Unit 2A • Iowa City, IA 52240 (319) 248-6400 open Mon.–Fri. 8am–5pm
Life's a Picnic p. 8 Summer Wellness Picks p. 12
This Just in: CBD Oil p. 13 Tour de Vin: Seeking Wine at the Source p.14 Summer Yum Recipes p.16
www.newpi.coop GUEST EDITOR Jody M. Caldwell MANAGING EDITOR Jenifer Angerer DESIGN Mel Roling PHOTOGRAPHY Mel Roling CONTRIBUTORS Genie Maybanks, Allison Gnade, Theresa Carbrey, and Melissa Arp PRINTER Royle Printing, Sun Prairie, WI
Board of Directors Meetings All owners are welcome! July 27
6:30pm, New Pi Store Support Offices 22 S. Linn St. (3rd floor), Iowa City, IA 52240
September 28
6:30pm, New Pi Cedar Rapids 3338 Center Point Rd. NE, Cedar Rapids, IA 52402
October 23 Annual Owner Meeting
6:30pm, Terry Trueblood Rec. Area Details to the right
owner open forum
Owners are welcome to share their views with the New Pi Board:
BOARD OF DIRECTORS
(year indicates when term expires) President JANET RAZBADOUSKI (2017) (312) 476-0943, jraznpboard@gmail.com
Vice President JEN KNIGHTS (2016) (319) 331-6631, knightswhowrites@gmail.com
Secretary JON FOGARTY (2016) (319) 400-4911, jon@jonfogarty.com
CAROLINE DIETERLE (2016) (319) 338-8674, caroline-dieterle@uiowa.edu
CALVIN NORRIS (2017) (319) 355-2603, cal_norris@msn.com
CAITLIN SLESSOR (2019) (319) 389-6431, z
ZARA WANLASS (2019) (319) 800-9046, zwanlass@yahoo.com
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new pioneer food co-op’s newsletter
NEW PIONEER FOOD CO-OP MISSION STATEMENT New Pioneer is a cooperatively owned business, fully serving the needs of the natural products consumer. We emphasize high quality, fair prices, and product information. We are an environmentally and socially responsible member of the community we serve. New Pioneer’s mission is to serve the needs of its members and to stimulate the local agricultural production of natural and organic
foods by providing a market for such foods. The Cooperative fully recognizes the value and dignity of work and shall place a high priority on the health, welfare, and happiness of all its employees. The Cooperative shall strive to set a community standard for the best possible working conditions, training, wages, benefits, and opportunities for advancement for its employees.
Deadlines: Election/Annual Report Issue – August 15, 2016; Oct./Nov./Dec. issue – August 25, 2016.
1101 2ⁿd St. • Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm
IN THIS ISSUE
Submit comments to Allie Gnade at any store or email agnade@newpi.coop. No more than 500 words.
All stores close at 9pm on July 4th
Catalyst Owner Open Forum is an opportunity for owners to express their views about the Co-op experience.
published by: NEW PIONEER FOOD CO-OP 22 S. Van Buren St. • Iowa City, IA 52240 (319) 338-9441 open daily 7am–10pm
summer eating. One of my favorite childhood memories is my dad’s always-gigantic, always obsessively planned, backyard garden.
takes dedication and flair; we make sure you are starting with the best ingredients. You’ll also want to have plenty of craft brews on hand for all that
He could turn a 20’ x 20’ square of sod into a geometric wonder
hard work, so be sure to visit our friends in the beer and wine depart-
of food. Today, as I struggle to get enough water to my cacti, I
ment. They’ll recommend the perfect pairing in your price range.
marvel at the wonder of his ability to turn a handful of seeds into a
Summer canners, picklers, and preservers: the Co-op is your best
vibrant oasis of food and flavor. Plant some seeds with your family.
source for summer deals on the produce that abounds this time
Grab some starter plants and put them in your patio pots or start
of year. You’ll find wild sales on organic strawberries just waiting
a tiny kitchen window herb garden. Start small or go big—either
to be turned into preserves, and cucumbers galore. For those of
way, New Pi has you covered.
you who like more exotic pickling, grab some of our root veggies.
Maybe your summer love is grilling. I’ll be honest—you all are
Pickled carrots (grown at Grinnell Heritage Farm) always make a
my people. We like to fire up our smokers and grills because we
statement! (And we have a pickling class for you on Sept. 27!)
know we only have five months until the snow flies (not that
We hope that at some point this summer you’ll sit around a
we let a little snow stop us, right?). New Pioneer Co-op is the
campfire under the stars. The young and young-at-heart will
absolute best source of meat and seafood in the area—it’s your
find all the fixings for the world’s best s’mores in our aisles: fluffy
old-fashioned butcher, your 100% sustainable seafood case. New
marshmallows, crispy graham crackers, and organic and Fair Trade
Pi provides high quality, ethically raised, and nutritiously fed meats
chocolate. If you really want to step up your s’mores game, add a
and seafood from people we know and trust, who use practices
dab of peanut butter and/or jelly to the cracker. (But shhhh! Don’t
that we as a Co-op believe in. Vegetarians and vegans, we are here
tell your mom where you got the idea.)
for you, too. All our house-made tofu recipes are made with Old
You’re going to eat outside for the next few months. May it be
Capitol Food Company's local, organic tofu.
with friends, delicious New Pi food, and a full appreciation of
It’s important to know where your food comes from—whether it’s 100% sustainable Coho salmon caught in the cold seas off the Alaskan coast by Mark Hofmann of Troller Point Fisheries, or organic chicken raised by Calvin Yoder of Echo Dell Farm in Kalona, Iowa. Making a perfectly smoked brisket, rack of ribs, or trout fillet
summer – a season that never lasts forever around here. Cheers, Caitlin
lessor, Caitlin S oard New Pi B r Membe
—Brad Lynch, Cedar Rapids Store Manager
At New Pi, we love summer gardens, summer cooking, and
Happy Co-op News from Cedar Rapids We’ve welcomed more than 2,000 new owners since opening day (12/10/14)! We're serving 700 more customers per week this year than we did in 2015, and we've seen positive sales growth every month in 2016. Thank you!
Dear Fellow Co-op Owners & Shoppers,
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
It’s summer in Iowa.
Board Letter
Ingredient Comparison
In
omparison: You H C t n e i d ave Gua gre
c to Be Kidding Me!
In the summer, nothing beats sitting outside and sharing snacks on the patio with friends.
I
n my experience, even the pickiest kids approve of chips and salsa! At the Co-op, we continue to distinguish ourselves by carrying foods with ingredients you can trust for yourself, for your friends, and for your families. Did you know that artificial food coloring is often made from byproducts of the petroleum industry and can contain benzene and toluene—the toxic stuff in cigarette smoke? Did you know that if the fat grams on the nutritional label don’t add up, there are likely trans fats involved, and companies only need to label trans fats if they measure more than 1g per serving? Benzene & hydrogenated fats!?! Our product policy doesn’t allow either in our stores. Learn more at www.newpi.coop/ingredients-dont-allow Genie Maybanks, Your Co-op: Clean, simple ingredients you can understand. New Pi Marketing - Genie Coordinator
New Pi’s House-Made Guacamole Ingredients: Avocados, organic tomatoes, organic bell peppers, organic onions, organic cilantro, organic garlic, fresh organic lemon juice, fresh organic lime juice, hot peppers, salt.
VS. National Brand’s Guacamole
Tres Agaves Margarita Mix
New Pi’s House-Made Salsa
Ingredients: Filtered water, organic agave nectar, organic lime concentrate, vitamin C (ascorbic acid).
Ingredients: Organic tomatoes, organic yellow onions, organic jalapeños, organic cilantro, garlic, kosher salt, lime juice.
VS. National Brand's Margarita Mix Ingredients: Water, high fructose corn syrup, citric acid, sodium citrate, sodium hexametaphosphate, cellulose gum, acacia gum, potassium sorbate (preservative), polysorbate 60, natural flavor, ester gum, sodium metabisulfite (preservative), calcium disodium EDTA (to protect flavor), yellow 5, blue 1.
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new pioneer food co-op’s newsletter
VS. Competitor's Store Brand Salsa Ingredients: Tomatoes, water, onions, green peppers, hatch green chili peppers (green chili peppers, water, salt, calcium chloride, citric acid), tomato paste, green onions, jalapeños (jalapeños, vinegar, salt), lime juice from concentrate (water, concentrated lime juice, sodium benzoate [preservative], lime oil, sodium metabisulfite [preservative]), corn syrup, cayenne pepper sauce (aged cayenne peppers, distilled vinegar, water, salt, garlic powder), sugar, salt, cilantro, citric acid, potassium sorbate (preservative), cumin, garlic, oregano, parsley.
Ingredients: Skim milk, soybean oil, tomatoes, water, coconut oil, contains less than 2% of avocado, whole egg, onion, salt, distilled vinegar, egg yolks, sugar, nonfat dry milk, whey (milk), lactic acid, sodium caseinate (milk), isolated soy protein, tomato juice, vegetable mono & diglycerides, spices, sodium benzoate and potassium sorbate (to preserve freshness), gelatin, corn starch, guar gum, cellulose gel & cellulose gum, lemon juice concentrate, locust bean gum, disodium, phosphate, gum arabic, xanthan gum, cilantro, natural flavors, extractive of paprika, citric acid, ascorbic acid, blue 1, red 40, yellow 5, yellow 6 dehydrated, contains: milk, egg soybean.
Q: A
Owner Beat
"What do you look forward to enjoying from the Co-op this summer?" I love the fresh vegetables, especially the Italian cucumbers. They're good with Annie’s French Dressing. I’ve been enjoying the spinach, too. My favorite fruit is raspberries. I eat them plain for a perfect dessert.
y, Theresa Carbre on ti ca u Ed i New P & Outreach
– Robin Ostedgaard
One of our favorite summer meals is Lemon-Dill Salmon from the meat and seafood case. It's delicious with Italian Pasta Salad and a glass of Vinho Verde. – Alexis Russell and Dominick Shults
My favorite summer snack is Roasted Red Pepper Oasis Hummus with carrots, cukes, and spinach. – Sarah Hirsch
White wine is nice in the summertime. We look forward to local green beans; sometimes I like to steam them, but they are also good roasted. Barely done is best! A rotisserie chicken makes an easy dinner, but sometimes we skip the meat and have risotto or pasta with a good Pinot Noir. – Joyce and Bill Leff july/august/september 2016 • www.newpi.coop
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Local Producers
Fact-Checking Our Food Jody M. Caldwell, Guest Editor
I
n April, the Tampa Bay Times published an investigation called "Farm to Fable," written by their food critic, Laura Reiley. Reiley spent months factchecking menus that were “making claims about the provenance of their ingredients.” Again and again, she found that those claims were outright lies. There are no federal regulations on the use of the word “local” in food labeling. At one Florida restaurant, Ms. Reiley found that what was listed as “Florida blue crab” was in fact from the Indian Ocean. Another eatery claimed to have house-made cheese curds and Florida wild caught shrimp. The truth? The cheese curds come from a box and the shrimp is farmraised in India. Depressingly, the restaurant’s slogan is “Death to Pretenders.” What does this mess down in Tampa Bay have to do with us? Local-washing is officially a widespread epidemic. Businesses use savvy marketing and advertising to create an illusion that is surprisingly easy to sell. Today, we want our food to come with a narrative—a backstory that helps us to feel good. We long for a sense of community, and the promise of local foods is one of health, friendship, economic growth, and environmental sustainability. So how do we know whom to trust?
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new pioneer food co-op’s newsletter
At New Pioneer Food Co-op, we take transparency and traceability very seriously. We do the legwork—researching and vetting our suppliers, and clearly labeling all of our products with honesty and integrity.
"
It’s in our mission statement: We emphasize high quality, fair prices, and product information. We are an environmentally and socially responsible member of the community we serve. New Pioneer’s mission is to serve the needs of its members and to stimulate the local agricultural production of natural and organic foods by providing a market for such foods.
"
When you shop at the Co-op, you can believe in the products you buy. The word “local” is a promise from us to you: the product comes from within a 250-mile radius, or inside the state of Iowa. When your food is labeled “organic,” it is USDACertified Organic. How do we know? We know the farmer—and you can, too. Read about our local producers at www.newpi.coop/local-producer
LEARN MORE: The full text of the entire “Farm to Fable” series is available online from the Tampa Bay Times: www.tampabay.com/news/farmto-fable-a-times-investigationinto-tampa-bays-local-foodscene/2273052
Local Producers
from the source "I’ll tell you why I farm organically – we have some major environmental challenges." - Andrew Dunham, Grinnell Heritage Farm
New Pi prides itself on carrying products from local producers who care about the land they farm and the foods they grow. In this story you'll hear directly from the farmer and learn what his work means to him and to you. – Editor
I
’ll tell you why I farm organically – we have some major environmental challenges.
WATER
• The Des Moines Water Works has the
world’s largest nitrate removal facility, even though it serves a population of fewer than half a million, because of nitrogen fertilizer runoff in the Raccoon River basin.
• We can’t eat fish from many of Iowa’s rivers
and streams for our health, nor can we swim at some of Iowa’s beaches due to high fecal bacteria counts.
• Iowa parents have a higher likelihood of
AIR
But there is good news.
• Seed treatments have been linked to honey
Thoughtful choices can turn this around. We can reorganize. As a society, we measure efficiency by how much work one person can do in a given amount of time. Both this measure and the price of fuel ignore the true costs associated with pollution: it takes 208 gallons of crude oil to fatten one steer on corn – compared to only 74 gallons for a grassfinished steer. Quite simply, we could gainfully employ more people in agriculture with less oil-dependent methods and reduce the carbon intensiveness of our food. Can we move to a system in which we pay the true costs of our food at the checkout counter? If we can, we may spend more on food – but less on health care, environmental cleanup, and be able to lower taxes. I’d take that deal.
bee Colony Collapse Disorder.
• Chemical drift, due to non-enforcement of
pesticide application infractions, has come at the expense of our trees, shrubs, pregnant mothers, and all residents in farming areas.
BODIES
• Cancer clusters in agricultural communities can mean that women Iowa farmers suffer thyroid cancer rates many times above average.
• Pregnant farm workers exposed to pesticides
have increased birth defects such as TetraAmelia Syndrome (being born without limbs).
These are all facts – impacting our daily lives. The public is paying for their effects. Are these huge costs really worth the benefits of our current food system?
Blue Baby Syndrome due to elevated nitrate (fertilizer) levels in well water.
Grinnell Heritage Farm
From Iowa to Tanzania and back again, Andrew Dunham has taken a roundabout journey to his family’s 153-year old family farm as its 5 th generation farmer. His experience in the Peace Corps taught him the basics of organic vegetable farming, and his love of eating drove him to return to Iowa and take up the family farm in Grinnell. With his wife Melissa, Andrew transformed the former corn and soybean farm into an organic oasis that includes 18 acres of vegetables and employs eleven people. Grinnell Heritage Farm “grows organically for our future,” providing flavorful local vegetables through farmers’ markets, their CSA, and of course, New Pioneer. Photo by Thomas Langdon
Location: Grinnell, Iowa Miles to Co-op: 65
- Andrew Dunham, Farmer, Grinnell Heritage Farm
july/august/september 2016 • www.newpi.coop
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Life's a Picnic
Jody M. Caldwell, Guest Editor
New Pi's House-Made Garlic Lovers' Pasta Salad, a perennial favorite.
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new pioneer food co-op’s newsletter
{ Picnic Ideas for Two }
for under $20
I
can’t remember a time when the idea of a picnic wasn’t an absolute thrill. When I was a child, I watched with excitement when my mom began packing a meal or a snack for us to eat outside in the hills surrounding our house. Ordinary sandwiches were transformed because we ate them outside, on a certain blanket, beneath a certain beech tree. Eating en plein air is an act of familiar magic that I now realize has something to do with both tradition and spontaneity, with the ordinary and the spectacular. The secret to having a fun picnic is that there is, simply, no secret to the magic at all. There are as many ways to have picnics as there are people to have them. There are solitary lunch hour park bench picnics, and starlit dates on a soft blanket in the grass at the symphony. There are parents running after children with sandwiches at the playground (yes, that’s me) and exhausted post-pool ice cream snacks sprawled in the shady grass at City Park. There is the reunion picnic, with loads of people and huge bowls of food. There are friends visiting on Saturday evening, each bringing a dish to eat in the backyard. At New Pi, we know you are busy. We want to help you enjoy a change from your routine meals. We want to help you locate that spot of magic that can be found in summer, outside, as you take a bite of salad and have a sip of a sparkly drink. Smile, joke, and laugh. Listen to music and dance. Tell stories and eat. Leave the kitchen behind—we’ve got your meal covered. Stop by our Grab n’ Go cooler for New Pi House-Made favorites that you can only find on our shelves.
1 ENTREE 4 pc. BBQ or Roasted Deli Chicken 1 Fresh, House-Made Deli Sandwich: Cashew on a Hot Tin Roof Papagayo Vegan Cajun Tofuwich Hot Ham & Cheese Grilled Surfer Turkey Wise Guy Reuben 2 Egg Salad Sandwiches 1 Personal Size Grab n' Go Pizza to bake at home or on a grill 2 Half Grab n' Go Sandwiches 1 New Pi Salad Bowl
New Pi's House-Made Vegan Cajun Tofuwich
+ SOUP OR SALAD 1 Go-Go Kale Salad Cup 1/2 lb. Kale Pepita Salad 1/2 lb. Potato Salad 1/2 lb. Garlic Lovers' Pasta Salad 1/2 lb. Red Cabbage Slaw 1/2 lb. Tofu Salad 1/2 lb. Spicy Peanut Noodle Salad 2 Go-Go Snack Cups 1 qt. of soup 2 pts. of soup
I
NEW P
HOUSE
New Pi's House-Made Memphis Mop BBQ Chicken
New Pi's House-Made Red Cabbage Slaw
+ DESSERT OR FRUIT 2 Apple Spice Bars 2 Mexican Chocolate Bars 2 Cookies 1 Large Cupcake for 2 1 Chocolate Mousse Cup for 2 1 Large Cake Slice for 2 1 Carton of Strawberries, Blueberries, Blackberries, or Raspberries + 2 DRINKS Select single-serve beverages available for $1 or less in our Grab n' Go cooler.
New Pi House-Made Desserts & Fruit
july/august/september 2016 • www.newpi.coop
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Chef Steigerwald says: "The name is a reference to the way a lot of pit masters use cotton mops to baste slow-cooking meats on the smoker with sauce."
PLU 2540
l a r e r u t a a c n n & bug YOUR CO-OP’S su
micals rmful Che a H d n a s raben Free of Pa
Wellness Top Picks
3 Andalou Naturals Beauty Balm SPF 30
tor e, Contribu d a n G n o Allis
GOT YOUR BACK
J
ust like ‘you are what you eat,’ what’s on your skin is in you, too. Studies show that somewhere between 64-100% of what you put on your skin is absorbed into your bloodstream, so apply with consideration! Oxybenzone, for example, is in about 60% of sunscreens sold in the U.S. The U.S. Center for Disease Control found that 97% of Americans have oxybenzone in their blood, which has been shown to disrupt normal hormone functions and is not recommended for babies and kids. Popular 'continuous spray' chemical sunscreens are also concerning due to the risk of inhalation. But the good news? There are many healthy alternatives available at your Co-op! Sunscreen & the Environment: 6,000-14,000 tons of sunscreen washes off into coral reef environments each year. Ingredients in most sunscreens kill or bleach coral at extremely low concentrations (as low as one drop in 6.5 Olympic-sized swimming pools). How can you help? Choose sunscreens like these that don’t contain oxybenzone, avobenzone, or octinoxatex.
1 Badger SPF 30+ Sunscreens & Bug Repellants
3 5
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new pioneer food co-op’s newsletter
4 Badger 100% Organic Bug Repellants including sprays, travel sticks, and After-Bug Balm
Pleasant aromas including rosemary, cedar, and wintergreen essential oils work naturally. Independently lab tested to repel mosquitoes and flies without synthetic chemicals, DEET, or petroleum products!
2
These sunscreens are free of Parabens, Oxybenzone, Avobenzone, Octinoxate, PABA, Petroleum, Nanoparticles, Titanium Dioxide, & UV Chemical Absorbers. 5 Local Bug Soother Bug Repellent
1
100% Certified Natural & 90% Certified Organic! Safe and effective with top ratings by the Environmental Working Group (EWG), Consumer Reports, The TODAY Show, SafBaby.com, and many more. These are easy to apply and nongreasy, with options safe for babies, kids, and bug repellant & sunscreen in one!
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Andalou’s Fruit Stem Cell Science® renews skin at the cellular level, accelerating the replacement of older, weak, and damaged cells to restore elasticity and resilience. With mineral-tint color, this naturally sheer broad-spectrum protection provides flawless coverage in one easy step.
new!
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This local company from Columbus Junction will have you gnat-free and smelling delicious! Lemongrass oil and vanilla send the bugs naturally on their merry way. Safe for pets too!
6 Local EcoLips SPF Fair Trade Lip Balm 2 Mad Hippie Facial SPF 30
Nourish your skin while you protect it with oils of red raspberry seed and avocado to soothe while shielding against photoaging. Sodium hyaluronate reduces wrinkles and uplifting jasmine oil balances moisture with a subtle, heavenly scent.
Keep your lips happy with organic ingredients while supporting Fair Trade and a great local company in Cedar Rapids! Healthy sun protection combined with organic beeswax, organic coconut oil, organic sunflower seed oil, and Vitamin E.
i Calafat AM, Wong L-Y, Ye X, Reidy JA, Needham LL 2008. Concentrations of the Sunscreen Agent Benzophenone-3 in Residents of the United States: National Health and Nutrition Examination Survey 2003–2004. Environmental Health Perspectives 116:893-897
Wellness
new!
THIS JUST IN:
CBD Oil Jody M. Caldwell, Guest Editor
I
t's in the news and now it's on the Wellness Department's shelves at New Pioneer Food Co-op.
New Pi carries CBD oil from CV Sciences, a company that believes in education; participates in extensive, cutting-edge scientific studies; and takes pride in being involved in every part of the supply chain. It is non-GMO and gluten-free, and contains beneficial fatty acids and plant sterols. Learn more at: www.cvsciences.com
So–what, exactly, is CBD Oil? CV Sciences cannabidiol (CBD) is a phytocannabinoid (that's the official way to describe any natural, plant-derived product that interacts with the endocannabinoid system-receptors found in our brains and throughout our nervous systems) that comes from a sustainable source of agricultural hemp. CBD oil is a legal and non-psychotoxic (it doesn't induce the sense of euphoria or "high") substance that has incredible promise in its potential health benefits. To find out if you would like to try CBD oil, visit PubMed.gov (that's the library for the National Institutes of Health, where you can find the latest scientific studies around) and learn more about CV Sciences at their website. One example of the information found at PubMed is a 15-week, doubleblind group study of CBD spray use in patients suffering from neuropathic pain run by the European Pain Federation. Do you have more questions? New Pi's very kind and knowledgable Wellness staff will help you find more information about CBD Oil, and any other product on our shelves.
in Available illa, n a V Mint, ored & Unflav
july/august/september 2016 • www.newpi.coop
13
Tour de Vin
T
his winter, I had the pleasure
of traveling to France with former New Pioneer Co-op Wine Guy Robert Morey, now owner of Best Case Wines,
at
the Source
Robert M or
t Case Wines Bes , y e
Melissa Arp, New Pi Specialties Coordinator
ies Coordina to cialt pe
lissa Arp, New P Me iS
r
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new pioneer food co-op’s newsletter
to attend a wine conference known as Vinisud, in Montpellier, France. We traveled to several different regions to tour vineyards and meet with many of the winemakers whose work graces our shelves in all three stores. We went in search of new vintages and new wines to bring back to Iowa, and I couldn’t be more excited by what we found. Montpellier is a classic seaside city, with cobblestone streets lined in palm trees. The center square (the Place de la Comédie) is the vibrant heart of the city, filled with street musicians, roaming dogs, and lovely bars and restaurants serving wine and dinner to revelers late into the night. I can’t tell you how great it felt to step out into the bright sun of the South of France, to see those iconic palm trees, and leave the cold Iowa winter behind. I wish you all could have come along! Vinisud itself was both an amazing and an overwhelming experience, with hundreds of winemakers and distributors in attendance. I was honored to meet so many producers and to hear them talk about their vineyards and their wines. We didn’t just find lovely new wines to bring home to Iowa; we followed our Co-op’s mission to be environmentally and socially responsible by supporting small producers with our business, and appreciating the value and beauty of real food and wine. On our first day in France, we visited Laurent Terrisson, the owner of Terrisson Wines. Laurent grew up in the wine industry, and became obsessed with the business at a young age. We visited his warehouse with buyers from all over the United States and Europe, and tasted through his fantastic portfolio. Next, we attended a lunch that lasted several hours, with course after course of beautifully crafted food all paired with Laurent’s wines. Distributors like Laurent and Robert are like gallery owners. They constantly seek out passion, integrity, and sheer talent. When they find it, they stop at nothing to celebrate and support it. How fortunate we are, at our end, as both retailers and consumers, to benefit from their commitment to excellence. After our lunch, Laurent told us about the Gardon River, which runs through the center of the city of Nîmes. He said the river has a secret source, an underground spring that has never been identified, even though the city dates back to Roman times. This story moved me, and I feel it parallels a great bottle of wine. Each wine tells a story about its place of origin, producer, and season captured in a vintage, but like the river in Nîmes, keeps back some secrets that are only revealed in the glass.
"Good food and good wine are an expression of love, meant to be shared."
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We finished our time in Montpellier with an evening boat ride and a tour of oyster beds with Jean-Pierre Blanc of Richemer, a cooperative that sources grapes from many small growers around the Mediterranean port village of Marseillan. Each guest was greeted with a scarf bearing the insignia of Richemer to brace them against the cold night air drifting off the sea. A jazz violinist playing in the style of Django Reinhardt greeted the guests. We filled our glasses with wonderful wine, and filled our plates with fresh-caught local seafood. Drinking Terret Blanc, an obscure varietal whose mineral component mimics the oysters and shellfish of the area and the brine of the sea, it was so easy to celebrate the simple fact that food and wine are deeply integrated, and not meant to be separate.
The next day we traveled to Bué, in the Sancerre region, to visit Franck and Betty Millet’s winery. We sampled their new vintages, tasted wine from the barrel, and toured their beautiful vineyards at dusk. Franck talked to us about the types of soil at his vineyard: the softer griottes chalk and the stony, more compact caillottes chalk formed from the sea beds that covered the area over 150 million years ago to enumerate the importance of the soil, and how it influences his wines. Gracious and sincere, Franck brought out several samples of white wines made from grapes grown on both griottes and caillottes. It was the perfect way to define the French notion of terroir—how the climate and soil can influence the flavor of a wine. Our next stop was Maison Louis Max, a winery in the Burgundy region founded in 1859. The cellars of the winery were built in the 1890s. Export manager Paul Attwood-Philippe gave us a tour of the vineyards in the area. It was incredible to see the small size of the most famous parcels of land in this region known for producing some of the world’s best Pinot Noir. We then sampled several wines from the barrels in Louis Max’s 126-year-old cellar, and
talked about how global warming is changing the profile of wines from this region. On our last day, we traveled to the town of Pierry, in the Champagne region, to visit Vollereaux, a family-run winery that produces some of the finest, most affordable Champagne you will ever taste. Julien Breuzon, the winery’s export manager, recounted stories of how Marguerite Vollereaux, grandmother of current winemaker Franck Vollereaux, hid Champagne in the labyrinth of their cellars from the Nazis during World War II. We sampled still wines from stainless steel tanks, and then toured the cellars, where the walls were lined with aging bottles. After the tour, Julien offered us a special treat: a vintage bottle of Cuvée Marguerite 1995. The beauty of cellared wine and Champagne is in waiting. So many things in our lives make us impatient, and that lovely bottle taught the quiet lesson that some things in life are worth both the gamble and the wait. We will be featuring the fruits of our labor – fine French wines – at New Pi over the next 7 months. (And remember that when you see Robert’s Best Case Wines label on the back of a bottle, you know you can trust that the bottle is of the highest quality, and that it has been chosen for you with the utmost care.) We are thrilled to share the gifts of this lovely tour with you.
Tour de Vin
Summer Yum Recipes
eating
SUMMER-STYLE It’s time to give your stove and oven a rest! Let the kitchen cool down by making these summery dishes that allow you to step away from the stove and enjoy. Yes, you do have to cook the pizza, but you’ll be doing that outside on the grill, while sipping from an icy-cold drink. You won’t even notice the heat.
Corn & Black Bean Salsa Recipe by Jody M. Caldwell, Guest Editor This is a quick and gratifying recipe that I make nearly every week in the summer. After you’ve made it once, you’ll be able to improvise and adjust the ingredients with ease. I love the tang of lime juice, so I add as much as possible. Maybe you’ll like more or less cilantro, or to add some heat—just try it out! I make double and triple batches for parties. The salsa keeps well in the fridge, and it’s even better the next day. 1 15 oz. can of corn kernels, drained & rinsed 1 15 oz. can of black beans, drained & rinsed 1-2 avocados, chopped 1 medium onion, chopped 1 lime, juiced ¼ c. fresh cilantro, chopped sea salt, to taste
Combine all ingredients in a large bowl. Stir well. Taste and make adjustments to please your palate with lime juice, cilantro, and sea salt. Serve with tortilla chips or use as a salad topping.
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new pioneer food co-op’s newsletter
Summer Yum Recipes
Grilled Pizza For Beginners
Adapted from a recipe by The Kitchn The good news is that grilled pizza is so incredibly good—the high heat of the grill creates the perfect conditions for the finest pie you can imagine. The other good news is that we will tell you exactly what you need to do to make it all happen. Yields 4-6 servings 1 lb. ball pizza dough (such as New Pi’s frozen house-made pizza dough, thawed according to directions on package) ½ - 1 c. pizza sauce melty cheese of your choice toppings of your choice olive oil
Recommended grill equipment: grill, brush, metal tongs, & metal spatula 1. Start grill. Heat to at least 550°F. 2. Gather ingredients. Put them on a nearby, accessible surface. Make sure you have something to put the pizza on when you take it off the grill! 3. Gather your tools. Keep them handy. 4. Prep dough. Stretch or roll it out to desired shape, and keep it on the thinner side.
5. Brush one side of dough with olive oil. 6. Lay the dough on the grill over direct heat, olive oil-side down. Now brush the top of the dough with olive oil. Allow to cook for about 3 minutes. Use tongs to check progress of the bottom. You want grill marks, but don’t let it get crispy. You are just setting the dough. 7. Turn dough. It should come up easily, without tearing. Now quickly top the pizza! Add a thin layer of sauce and the toppings of your choice, including cheese. Don’t add too many toppings! An overloaded pizza is difficult to cook evenly. 8. Close grill lid and cook pizza 3-5 minutes. If it begins to smell like it’s scorching, move the pizza over to a cooler spot. 9. Remove the pizza from grill—it’s time to eat! The cheese should be melted and the crust should be crispy. Use spatula or tongs to drag pizza off the grill and onto your plate. Allow pizza to cool for about 3 minutes. Next, slice it up and chow down. Good work!
Watermelon Granita Adapted from a recipe by Martha Rose Shulman, The New York Times Yields 4-6 servings 2 lbs. juicy, sweet, ripe watermelon, without seeds, cut into 1” chunks ¼ c. sugar (or less) 2 T. fresh lime juice pinch of sea salt
Put all ingredients in blender and blend until smooth. Place in fridge for 2 hours or overnight, if possible. Place a 9” x 11” baking dish in freezer. Remove mixture from fridge and blend for 30 seconds using an immersion blender. Scrape into chilled baking dish and replace in freezer. After 30 minutes, use a fork to scrape ice crystals from edge of dish toward center. Return to freezer. Repeat process every 30 minutes until the mixture is uniformly frozen. If you forget to scrape and the mix turns into an ice cube, it’s not the end of the world. Cut or chip into chunks and use a food processor with a steel blade to break it up. Put in container and freeze. Let soften in fridge for 15 minutes before serving. The granita can be prepared advance, and will keep in freezer for several weeks.
july/august/september 2016 • www.newpi.coop
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Field to Family Festival
F
ield to Family’s annual Local Foods Festival aims to bring the community together to support local farmers, locally grown healthy foods, and a stronger community food system. Field to Family once again thanks New Pioneer Food Co-op for sponsorship of the Festival. The Co-op's support is integral to our Farm to School Chapter, Local Food Finder, and our Festival. We share an appreciation for local foods and healthy communities. Thank you New Pioneer Food Co-op owners for your support! This year’s Festival will feature current initiatives related to local foods in our community and invite folks to get involved, volunteer, donate, and actively participate in the work to build a stronger, healthier local food system. – Michelle Kenyon, Field to Family Program Director
Eat Local Week
Local Food Fair
Sept. 11-17, 2016
WED., Sept. 14 5:00-7:00pm Iowa City Farmer’s Market, Chauncey Swan Learn about local food-related initiatives in Johnson County from advocates, farmers, and local food entrepreneurs with booths, educational materials, and food tasting.
Share the Harvest Dinner Sun., Sept. 11 5:00-8:00pm Share Wine Lounge, 210 S. Dubuque St., Iowa City Featuring entrées from local chefs with ingredients procured from local farmers, paired with Iowa craft beer. $50
Local Lunch & Learns Mon.-Fri., Sept. 12-16 11:30am -1:00pm
Iowa City Co-Lab, Ped Mall , Iowa City Featuring speakers on starting a farm, urban agriculture, procuring local foods, and more! FREE, WITH OPTION TO PURCHASE LUNCH
More information can be found at www.fieldtofamily.org
Buy Local
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new pioneer food co-op’s newsletter
Culinary Walk Thurs., Sept. 15 5:30-8:30pm Stroll through downtown Iowa City and enjoy delicious dishes made from local ingredients at seven area restaurants. Early Bird Rates: $20; $15 students & lowincome. All ticket prices $30 after Sept. 10. Tickets for sale at New Pioneer Food Co-op and www.fieldtofamily.org
Farm to School
Farmer Fair
Sat., Sept. 17 9:00am-noon Iowa City Farmer’s Market, Chauncey Swan Featuring Farm to School Farmer Fair, School Garden Produce Booth, Food Tasting, and more hands-on activities as part of the annual Kid’s Day event. Fun for the whole family! Free
Get Cookin'! C L A S S E S AT N E W P I C O R A LV I L L E
Hands-On Veggie Sushi with Chef David Burt Tuesday, Sept. 20, 6-8pm $ 20/person Dazzle your guests with platters of homemade sushi! Sushi rolls, or nori maki, feature seasoned rice and various fillings rolled up in toasted nori, a sea vegetable formed into paper-like sheets. The roll is then sliced crosswise to reveal the filling. Students will have a chance to try their hand under the supervision of instructor David Burt, chef and owner of Four Square Meals.
Pickles Gone Wild: Homemade Probiotics with Chef Katy Meyer Tuesday, Sept. 27, 6-8pm $ 20/person Freshly pickled veggies are tasty, easy to make, and are healthful, probiotic-rich foods! Live culture enthusiast Katy Meyer of Trumpet Blossom Café will demonstrate the preparation of various pickled vegetables, and will offer samples of her favorite ferments. She'll also sample featured cultured foods from the Co-op shelves.
Pizza from Scratch with New Pi’s Chef Chad Clark Tuesday, Oct. 11, 6-8pm $ 20/person Join Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Chad will use an electric mixer to prepare the yeast-leavened dough, share his opinions on the best mix of cheeses, and discuss how to season pizza sauce. Come learn how to make the best pizza ever in your own home, with the opportunity to use excellent ingredients and customize the pie to suit your crowd. Chad will demonstrate the preparation of a basic, thin cracker crust, and an herbed crust.
Fresh Italian Pasta 101 with Chef Gianluca Baroncini Tuesday, Oct. 18, 6-8pm $ 30/person Chef Baroncini has built a reputation for amazing fresh pasta at his eponymous downtown Iowa City restaurant. Now Gianluca prepares pasta for sale from his new pasta-making shop! Join Gianluca as he shares the secrets of preparing fresh pasta dishes from dough to sauce. Gianluca will mix and roll two types of pasta: fettuccini and spaghetti alla chitarra. You will enjoy Gianluca’s love of his native Italy’s culinary traditions and his appreciation for excellent Co-op ingredients.
Dinner at Downton Abbey with Chef Valérie Martin Tuesday, Nov. 8, 6-8pm $ 30/person
Dinner on the Titanic with Chef Valérie Martin
Baroncini Makes Ravioli! with Chef Gianluca Baroncini
Tuesday, Oct. 4, 6-8pm $ 30/person
Tuesday, Nov. 15, 6-8pm $ 30/person
Meals on the Titanic ocean liner were sumptuous, multicourse affairs. Today’s alert foodies ask: What were the upper-class passengers eating? Join Chef Valérie Martin as she demonstrates the preparation of Titanic favorites Truffled Wild Mushroom Tartlets, Sautéed Chicken Lyonnais with Potatoes Anna, and for dessert: Waldorf Pudding.
REGISTRATION IS REQUIRED
Visit our Classes & Events Calendar to register at www.newpi.coop, or contact Genie Maybanks at (319) 248-6408 if you need assistance. Classes feature sample-size portions and are held at New Pi Coralville unless otherwise noted. Full classes do not appear in this listing.
july/august/september 2016 • www.newpi.coop
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