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published by: NEW PIONEER FOOD CO-OP 22 S. Van Buren St. • Iowa City, IA 52240 (319) 338-9441 open daily 7am–11pm 1101 2ⁿd St. • Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm ADMINISTRATIVE OFFICE 22 S. Linn St., Unit 2A • Iowa City, IA 52240 (319) 248-6400 open Mon.–Fri. 8am–5pm
In this Issue Supporting School Gardens
p. 4
Field to Family Events & Culinary Ride
p. 6
Local Grower: Echollective Farm & CSA
p. 8
www.newpi.coop EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer CATALYST DESIGN & PHOTO. Eric Andrews CATALYST ADD’L DESIGN & PHOTOGRAPHY Laura Engel & Ben Partridge CATALYST CONTRIBUTORS Theresa Carbrey Scott Koepke & Genie Maybanks PRINTER Royle Printing
Food Kids Love
p. 10
Cooking Classes
p. 14
Board of Directors Meetings All members are welcome! September 25, 2013 6:30pm, New Pi Administrative Office 22 S. Linn St., Iowa City (3rd floor, west end of Tower Place)
October 27, 2013 Annual Member Meeting 11:30am - 2:30pm Kirkwood Room, Governor's Ridge 575 Kirkwood Ave., Iowa City Members are welcome to share their views with the Board:
BOARD OF DIRECTORS
(year indicates when term expires) President SARAH WALZ (2015) (319) 466-0908, walz.sarah@gmail.com
Vice President JANET RAZBADOUSKI (2014)
entertaining
educational
! y t r Pa
Fall Equinox Celebration Sunday, September 22, 2-4
Earth Source Gardens (NE corner of Scott Blvd. & Rochester Ave., Iowa City) Dance to The Gilded Bats! Sample delicious organic grilled chicken, build your own kale salad, enjoy garden tours, food preservation, and educational demonstrations. Look for more details on our website, in the eCatalyst (http://s.coop/14gm), and signage in the stores.
visit www.newpi.coop
(312) 476-0943, jraznpboard@gmail.com
Secretary CAROLINE DIETERLE (2013) (319) 338-8674, caroline-dieterle@uiowa.edu
Treasurer HENRY T. MADDEN (2015) (319) 338-5689, h-mamadden@mchsi.com
RAMJI BALAKRISHNAN (2013)
(319) 466-0261, ramji.balakrishnan@gmail.com
JEN KNIGHTS (2013) (319) 331-6631, knightswhowrites@gmail.com
CALVIN NORRIS (2014) (319) 355-2603, cal_norris@msn.com
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.
board letter: news
City store to make it a more functional facility for members and employees alike. We sincerely appreciate and thank all who participated in the ballot process, attended meetings, and communicated with the Board. Please sign up for New Pi’s monthly e-newsletter, the eCatalyst (s.coop/14gm) or follow us on Facebook (s.coop/npfb) for updates along the way. In Co-operation, Janet Razbadouski, New Pi Board Vice President & Matt Hartz, New Pi General Manager
september/october 2013 • www.newpi.coop
thank you for your support.
for the latest updates: follow us on facebook at s.coop/npfb
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ear new pioneer food co-op members, Since receiving your support to pursue a third store or relocate the Iowa City store to another site in the downtown area, your Board and New Pi management have been actively engaged in exploring our opportunities. The nature of the real estate market is such that we, unfortunately, cannot share the details of our property search process. It is highly competitive and owners, developer, realtors, and competitors could use information learned about our process to their advantage. We know, from our several years of experience leading up to the College and Gilbert Request for Proposals (RFP) with the City of Iowa City, just how rare suitable properties are in the downtown area. The site criteria needed to support an expanded supermarket in downtown Iowa City are complicated. Opening a third store is the most likely outcome at this point in time. That being said, we continue to explore potential opportunities. Potential third store locations we’re currently evaluating are in Iowa City, North Liberty, Cedar Rapids, and Marion. Members live in all of these areas and preliminary market study analysis shows that they all have enough market potential to support a store. This third store option would not be as large as the Co-op’s proposal at College and Gilbert would have been, nor likely larger than the Coralville store. There are also a number of smaller projects we’re pursuing, including improvements for the Coralville store, planned for 2014. Our bakery and kitchen facilities there are nearing capacity, so we are also planning to relocate them to a non-retail commissary. This would allow for better space and equipment for employees, as well as much needed increased production capacity to supply our stores as the Co-op grows in the years ahead. We are also evaluating improvements we can make to the Iowa
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Did you know... New Pi's Seed Money grants help sprout the next generation of local growers! • Your Co-op provided 20 local schools with $500 grants each to start school gardens this year. • New Pi Soilmates organic garden educator Scott Koepke taught 297 classes at 24 schools, including over 8,000 students – just in the past year.
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1 “In addition to growing vegetables, we have been working hard to restore our oak savannah and sunny prairie. We're also bringing Scott in to help construct a composting system with the Before And After School Program kids.” – Lisa Hall, Lemme Elementary School
2 “We introduced two herbal apple polyculture bundles from Backyard Abundance this season in our little Eden. We’re also waiting for a bloom of oyster mushrooms.” – Mike Loots, Northwest Junior High School
3 “Our twelve 6’ x 12’ beds have been
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in production since 2005. When school ended in June, we tore out the spring salad bed and rotated in pumpkins and squash. We burned our prairie and planted native bushes, shrubs, and trees along our property border.” – Mark Jensen, Tate High School
4 4 “Our focus on increasing perennial veg-
etables has been particularly encouraging. We were eating asparagus, chives, rhubarb, self-seeded lettuce, dandelion greens, Jerusalem artichokes, and red bud blossoms when none of the annuals were yet active. A little soil under your fingernails brings good luck!” – Joyce Miller, Kirkwood Elementary School
5 “The surprise for me has been the tranquility. Early mornings, evenings – it's so peaceful. And then, the birds. It's really been fun.” – John Rutherford, Hoover Elementary
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New Pi Top Picks! Milton Creamery Prairie Breeze Cheddar & Organic Grape Cups This needs no explanation! Local Cheddar cubes (from grass fed cows) and organic grapes. Yum! – Jason Peters, New Pi Kitchen GF
Laura's Lemon Kiss Cookies Zesty fresh lemon cookie bites dunked in simple sweet icing — these little treats keep you coming back for more. Not too big and not too small, they're perfect sweet tooth soothers. Graduate your kids from chocolate chip and snickerdoodles to New Pi’s made-fromscratch Lemon Kiss Cookies! – Josh Nichols, New Pi Bakery
Grafton Village Maple Smoked Raw Milk Cheddar
Tierra Farm & Made in Nature Organic Dried Fruit
Cold-smoking over maple chips gives this raw-milk Cheddar a subtle hint of fall flavor. It’s a perfect snack paired with apples and wholegrain crackers. Grate it over a steaming bowl of chili or slice it for a great grilled turkey melt! – Miss Nik, New Pi Mistress of Cheese
Struggling to find a nutritious snack your kids crave? Next time they’re looking for a sweet, hand them dried organic mangoes, prunes, or pineapple from Tierra Farm. Nothing wrong with good old raisins, but they'll smile when they bite into organic dried apricots, calmyrna figs, or apples from Made in Nature. The natural fruit sugars are sure to appeal, and the new textures will be exciting for them to explore. – Ben Magel, New Pi Grocery
GF
Aura Cacia Foam Bath for Kids For a comforting way to cap off a hard day of play, Aura Cacia’s Calming Foam Bath for Kids is just the ticket. Its delightful combination of 100% PURE lavender, patchouli, and citrus essential oils inspires relaxation before a nap or bedtime. It’s also free of synthetic colors, fragrances, parabens, and preservatives. – Michelle McClintick, New Pi Wellness
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Field to Family Calendar of Events
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he 12th annual field to family festival celebrates delicious, locally-grown foods, healthy farms, vibrant communities, and the agricultural diversity of our region. Taste gourmet treats at the Culinary Walk, tour sustainable farms and gardens by bike, feast at the Harvest Dinner Hog Roast, and support school gardens at the Iowa City Farmers' Market Kid’s Day School Garden Booth! Field to Family thanks local businesses, community members, organizations, farmers, and restaurants for their sponsorship and support. For a complete schedule, visit www.FieldtoFamily.org.
A Place at the Table Film Screening, Cedar Rapids
Thurs., Sept. 12, 7:00-10:00pm Kesler Hall in Hickok Hall, Coe College, Cedar Rapids
Critically acclaimed A Place at the Table shows how hunger poses serious economic, social, and cultural implications for our nation, and suggests changes we can make in our country’s best interest.
Kid’s Day at the Market with Farm to School
Sat., Sept. 14, 9:00pm-Noon Iowa City Farmer’s Market, Chauncey Swan Parking Ramp
ICCSD School Garden Produce booth: Students from 18 school gardens harvest produce, set prices, and run the booth. Visit with partners at the Alliance LOCAL PLATE CONTEST for Healthy Living Food & Sept. 2–8, share a snapshot of a Nutrition booth. dish using local ingredients on
EAT LOCAL WEEK September 2-8
Facebook or Instagram and tag New Pi in the post. - For every post: we’ll donate $1 to Field to Family & enter your name in a drawing for a $100 gift card, up to once daily. MEET THE LOCALS SAMPLE FAIR Sunday, Sept. 8, 11AM – 2PM New Pi Coralville Free and open to all!
Culinary Walk
Weds., Sept. 11, 5:00-8:00pm Enjoy delicious eats as you stroll downtown Iowa City. Ticket info at fieldtofamily.org: $25/person, $15 with current student ID, $30 day of event. Tickets will be on sale at New Pi by August 26.
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new pioneer food co-op’s newsletter
Raising Urban Chickens: How to Do it Right
with Misha Goodman, Iowa City Animal Services Director
Thurs., Sept. 19, 6:00-7:30pm Turn to p. 14 for details.
The Bonne Femme Cookbook, an Appearance by Author Wini Moranville
Friday, Sept. 20, 7:00pm Prairie Lights Bookstore, 15 S. Dubuque St., Iowa City
Here is authentic French cooking without fuss or fear, the way real French families eat today. Wini Moranville draws on years of traveling to and living in France and serves up a hip, user-friendly volume that brings a wealth of up-to-date French recipes and time-saving techniques to fit seamlessly into the American kitchen.
Author at the Market
‘Big Natives, Small Yard’ Garden Tour
Sat., Sept. 21, 9:00am-Noon Iowa City Farmer’s Market, Chauncey Swan Parking Ramp
Join Backyard Abundance in IC’s Peninsula Neighborhood to learn how a diversity of Midwest native plants can be beautifully arranged in an extremely small, highly visible, pesticide-free landscape.
Visit with Wini Moranville and get a signed copy of her new cookbook, The Bonne Femme Cookbook.
Sun., Sept. 15, 2:00-4:00pm
Julia Child’s Beef Wellington with Valérie Martin
Thurs., Sept. 5, 6:00-8:00pm Tues., Sept. 17, 6:00-8:00pm Turn to p. 14 for details.
3rd Annual Culinary Ride: Bicycle Tour of Local Farms & Food Sun., Sept. 22, 8:00am
Savor food prepared with fresh produce by local chefs and handcrafted beverages while roaming farms and enjoying the company of friends. This year’s route will head southwest of Iowa City to Kalona, exploring restored prairie, berries, veggies, and more. Registration: $55. culinaryride.com Facebook link: s.coop/ide
Fall Equinox Celebration
Sun., Sept. 22, 2:00-4:00pm Earth Source Gardens (NE corner of Scott Blvd. & Rochester Ave., Iowa City)
Dance to The Gilded Bats! Sample delicious organic grilled chicken, build your own kale salad, enjoy garden tours, food preservation, and educational demonstrations.
Practical Farmers of Iowa Field Day: On-Farm Energy & Season Extension with Eric and Ann Franzenburg, Pheasant Run Farm
Sun., Sept. 22, 3:00-6:00pm 6925 19th Ave., Van Horne
Learn how Eric and Ann are extending the strawberry season from May to December, and generate your own energy with PFI’s Energy Generation and Conservation demonstration. Food provided by Iowa Valley Food Co-op.
Hands-On: Veggie Sushi with David Burt
Tues., Sept. 24, 6:00-8:00pm Coralville New Pi Turn to p. 14 for details.
Seasons of Plenty: Midwest Environmental Education Conference 2013
Weds.-Sat., Sept. 25-28 Marriot Hotel and Conference Center, Coralville
Open to everyone who cares about a sustainable earth and feels called to make it happen by teaching and inspiring others. More information at meeconference.org.
Pickles Gone Wild: Homemade Probiotics with Roxane Mitten
Thurs., Sept. 26, 6:00-8:00pm Coralville New Pi Turn to p. 14 for details.
New Pioneer Co-op Presents: The Field to Family Harvest Dinner
Sat., Sept. 28, 5:00-8:00pm Anna’s Cutting Garden, Oxford
Celebrate the season with an all — Iowa meal and onfarm hog roast! Enjoy live music by Marc Janssen and Dustin Busch and celebrate our community and the good food grown by our neighboring farmers. Tickets & info at FieldtoFamily. org. Tickets will be on sale at New Pi by August 26.
Fuel Your Inner Youth: Culinary Ride Sunday, September 22, 2013
Audrey Wiedemeier, Culinary Ride Contributor
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lowing coneflowers and goldenrod, profuse with pollen in the early morning, lit up the start of the second annual Culinary Ride in Waterworks Prairie Park in fall of 2012. Prairies are an autumn feast for bees. We too were in for a farm-celebrating fiesta, excited to savor the food and fermentation that would fuel our ride. Local cuisine and an endorphin-pumping bike ride winding through vivid Iowa landscapes restore a feeling of youthful energy. How can we ensure that future generations also appreciate picking perfectly over-ripe raspberries, energizing jaunts, or simply talking with a neighbor over the fence? Farm to School and the Youth Off Road Riders, beneficiaries of the 2012 Culinary Ride, work to encourage youth to develop these healthy lifestyles. Renewing your youthful energy with the Culinary Ride, you’re also fueling theirs for years to come. No doubt, kids may shy away from some vegetables. Farm to School replaces finicky mindsets with curiosity, introducing them to nutritious foods grown by real farmers to fuel their unbounded energy. Adolescents are eager to test the limits of mind and body. The Youth Off Road Riders broadens the notion of what it means to learn to ride a bike. Imagining and achieving competitive and noncompetitive goals encourages kids to be interested in learning new skills, and to see the value of biking as transportation. As kids, we were always waiting to grow up. And now? Eating nutritious food, biking to work, and making time for fun can renew and nourish that youthful spirit. Join us for a food and farm biking adventure this fall on Sept. 22, will be riding to help ensure that kids’ growth and development includes a nutritious helping of fresh food and a connection to the natural world. Info & registration at culinaryride.com.
september/october 2013 • www.newpi.coop
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the
Good
Life Allison Gnade, Catalyst Editor
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ne of the prettiest roads around takes us to Echollective Farm & CSA on Echo Road, under an hour from Iowa City near Mechanicsville, but off the internet’s grid. Derek Roller admits his farm is “a little on the fringe” – Echollective originated as an intentional community – though its current focus is a functional vegetable farm. Community is still at the forefront, however: The farm is all about learning. 8
new pioneer food co-op’s newsletter
The farm is helped by many volunsoil is alive,” evidenced by earthworms teers, Derek explains. “We have a lot of and insects, and productivity, “and that’s people that want to become farmers,” rewarding to see.” which is great to hear, especially in a Known for their excellent garlic, I ask state where the average farmer's age is why Echollective’s so good at growing 56 and our economys based on farming, it. “Some kind of combination of dumb according to the USDA. luck, aptitude, soil…” he tells me, but “This is how you figure it out – you’ve after reviving the soil so intentionally, got to come do it,” Derek nods. Doing we know that’s more than luck. is learning in fast-forward, which is Their garlic is such good stock they exactly what he did: “I never really sell seed garlic to other farms around farmed,” he shrugs his shoulders. “So the country. “As farmers, where all what did I do? Start a farm!” He laughs your inputs on the farm come from… “People like to come hang out, volunteer, is really important,” he points out – a and watch me make mistakes – and level of involvement us eaters don’t learn from them so they [don’t have to],” usually think about. “Any more, all the he continues, “I wish I would have.” seeds are owned by huge multinational “My first garden here was about 35 companies that don’t have anything to feet wide by 50 feet long,” Derek gesdo with organic – or are contrary to tures to show the original plot. Now in organic,” he explains. “Monsanto owns its second decade, “It’s probably 12 or a lot of vegetable seed companies now. 15 acres… still growing, but maturing.” I don’t really want to do anything with Feedback and horizontal decisionMonsanto as a partner.” making are important: “I value peoples’ Derek’s farmer-beginnings echo a input,” he asserts, and decisions are feeling that brings a lot of folks to the “based on the people that’ll be impacted.” Co-op these days – simply: “I really Enviro-consciously, the farm walks wanted to know where my food was the talk. Folks live on-farm in a straw coming from.” He had a lot of food bale-insulated building, all the hot safety training, working in restaurants, water is solar heated, and their vehicles and “saw a lot of gnarly videos about – tractors and cars “limping around from how meat is handled and… how people the '80s” – run on vegetable bio-diesel. can get sick from food,” he recalls. “I got “When I first started growing out pretty grossed out by the majority of here,” Derek remembers, “the soil was our food in our food system, and went dead. It had been corn and soybeans cold-turkey vegetarian from that day.” – at one point, corn for 25 years, no Growing food is more than just for rotations – and the soil wouldn’t do his own satisfaction now: “Echollective what the soil was supposed to do. It has definitely become bigger than me.” was just a medium.” Organic farming is He admits, “It definitely becomes a job more than growing nutritious food – it’s – and work.” There are so many things also environmental restoration: “We’ve outside a farmer’s control: “I want it to been adding, oh I don’t know how many be 70 degrees, partly cloudy everyday tons of compost,” he explains. “Now the – about like what it’s like in an office
– but I don’t get that. Yesterday it was a little brutal. " But grounding: “This place is beautiful – I try to remember to look up and look around.” Derek has a happy renting arrangement, though he would love to purchase
llllllll l l llllllll Organic on the Co-op shelves during the growing season from local Echollective Farm & CSA:
Garlic & Leeks Shallots & Onions Parsley & Dill Sungold Cherry Tomatoes Baby Bok Choy, Asian Greens, & Daikon Radishes Spinach, Arugula, Red Leaf Lettuce & Braising Greens Fingerling Potatoes Napa Cabbage Chili Peppers Spring: Asparagus & Sugar Snap Peas
the farm someday. “It’s hard to sell enough bunches of kale to buy farmland in Iowa,” he explains. For most young farmers, access to land, a primary business resource, tops ‘needed’ lists. But, “No matter how broke I am, I remember, I’m one of the richest farmers in the world: I’ve got running water and I’ve got shoes… and plenty of kale,” he laughs. Every day he’s reminded that he’s part of a bigger world. And at this point, his hard work extends beyond him: “Not only do I make decisions about food for myself, but I make a lot of decisions about food for other people,” he explains. “And I try to do that in a very earth-conscious way.”
september/october 2013 • www.newpi.coop
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High-Heat Roasted Vegetables Adapted from The Gastrokid Cookbook, Hugh Garvey & Matthew Yeomans 4 servings 6 c. or so veggies of choice in ¾-inch pieces (cubed squash, cauliflower or broccoli florets, wedges of beets, potatoes, onions, fennel, carrots, halved Brussels sprouts, whole green beans, etc.) olive oil a few garlic cloves, peeled or not a few sprigs fresh thyme salt freshly ground black pepper
Heat oven to 425°F. Toss vegetables on a large baking sheet or two with olive oil to coat. Toss again with seasonings. Spread in one layer (not crowded – for sizzling rather than steaming). Roast in oven until tender and a bit browned. Taste after 15 minutes and every 5 minutes thereafter, adding olive oil if dry and salt if needed. Ca Eat when they’re tender and intensified in flavor.
“Kids do as we do, rather than as we say. Model positive eating behaviors. If parents eat well, chances are children will too.” – Karen Le Billon, French Kids Eat Everything
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new pioneer food co-op’s newsletter
r am v e g g i e e l i z a ti o n m s sw ak a n d h e e t , d el i c i o e s ard to resist! us,
Kids love to be involved: They get to have a little control and become invested in the result!
Turkey or Ham "Sushi" Rolls Courtesy of Jenn Buckhahn, New Pi Tech Support Spread avocado on one side of turkey slices.
deli sliced ham or turkey avocado, beaten
Layer greens and veggies inside.
greens, sprouts, or slaw
Roll up and slice into bitesize pieces!
carrots, cucumbers, tomatoes, or veggies of choice
Energy Bites Courtesy of Anissa Bourgeacq, New Pi Wellness 6 servings ½ c. peanut butter or almond butter ⅓ c. honey
Add remaining ingredients and mix together.
1 t. vanilla Be careful not to call a kid a picky eater! “If you do, you’re only giving them an excuse to refuse everything you offer them.” – Hugh Garvey & Matthew Yeomans, The Gastrokid Cookbook
Stir together peanut butter, honey, and vanilla.
1 c. regular rolled oats
Refrigerate mixture for 30 minutes.
1 c. shredded coconut
Roll or press into bite-sized balls.
3 T. whole wheat flour 1 t. cinnamon ¼ c. chopped almonds (optional) ¼ c. mini chocolate chips
y after Yumm nack!!! s s ch o o l
Tips: Store these in the fridge or freezer so they don’t disappear right away! For endless variations, substitute different nuts, dried fruit (cranberries are great), crushed cereal, etc.
Couscous! Couscous! Couscous! Courtesy of Genie Maybanks, New Pi Marketing 1 c. Middle Eastern (large pearl) bulk couscous
Boil broth (or water/Better than Boullion).
1 ¼ c. broth – or water + ½ t. Better than Boullion (that stuff is sooooo good!)
Reduce heat to low. Cover.
¼ c. shredded Parmesan cheese
Add cheese. Serve.
*Possible additions: chicken bites or broccoli pieces
Smiles all around.
Stir in couscous and optional veggies/protein. Simmer 8 minutes.
“For my spaghetti sauce, I blend in peppers, onions, and carrots (I clean out the veggie drawer): cook them with tomatoes and spice, then throw it in the blender. My kids say it’s ‘The best sauce ever!’ They know the veggies are in there now, but they didn’t the first time!” – Jen A n g e re r, N e w Pi marketing
september/october 2013 • www.newpi.coop
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Member Beat... What do you love at the co-op?
Mom Katy Herbold says, “They love baked cookies, obviously. They always want to get a cookie and string cheese.” Son Xander reaches into the cart and begins dancing with the Tofutti Cuties, while Max reaches and points for some of his beloved Pirate Booty. Athena Wu was quick to point to the ice cream area. The Full of Fruit popsicles are her favorite. Mariela Villanea smiles as José declares his favorite, “Jugo” (juice)! Tammy Kramer and Georgie Lange exclaim, “Peaches!”
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Tom's Top 10 Wines
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arly arrivals from my france trip that I’m beyond psyched about, plus a new Oregon AND a new Washington state winery. Dig in! – Tom Caufield, New Pi Wine Buyer
10. Mystery Wine We shall endeavor to pick something new and fun that will cause you to burst out in a fit of giggles when you drink it. How 'bout them apples? No, it won’t be an apple wine.
9. Penya Ninet Rosé Snagged the very last of it. U.S. version: Sold out. Better... we got the last pallet bottled for France: more delicious than the U.S. bottling by a factor of at least 2.7899, naughty French label included. Just $10/bottle
8. Ch. Haut Marin Bordeaux Sauvignon Blanc Don’t overthink. Just revel in the delight of liquid sunshine. Drink with goat cheese and you will be doing a happy dance. Just $12/ bottle. Happy, happy, joy, joy…
4. Les Rocailles Apremont ‘Vieilles Vignes’ Stunning expression of the grape. Great acidity. Honey/quince/ pineapple. It doesn't get any better than this. Bonus points for the beautiful new label. $18/bottle. For what it brings to the table, it should be $30+.
3. Domaine Vaquer ‘Ephemere’ Rosé Straight up: I LOVE this wine. Never in the States before. Tasted in France with owner-winemaker Frederique. A nice balance between provincial style and a heavier Rhône. Lively, great acidity, fruit goes on and on. $18/bottle
2. Domaine Cabirau Maury Sec ‘Serge and Nicolas’ Darker/riper/fuller & more expansive than anything else on the table. Digging the minerality. Very fresh. Reg. $25, New Pi: just $20/bottle. Cause we love you.
1. Aberrant Cellars 'Conferno' 2010 Great Oregon vintage. ‘Conferno’ (to bring together) – blending three vineyards. Nose: Red berries, cherries, cola, smoke, herbs. Mouth: Mocha-chocolate-love bomb; brilliant fruit-balancing acidity. Tannins whisper on the finish. $35/bottle
7. Le Cirque Rouge Bob Parker: “Impeccably ripe, vivacious fruit. Superb value.” Me: “Black cherries. A whole bowl — smooshed. Juicy and tart too. Herbs. Smoke. Like JJ Walker used to say… DY-NO-MITE!!!!” Pair with anything grilled or roasted. $13/bottle
6. Revelry Winery Chardonnay: French oak aging, not overwhelming, just sexes up the flint, mineral, peach/nectarine/stone fruit thing it’s got goin’ on. Cabernet: Napa Cab this quality would set you back north of $30. Lovely red fruit, elegant, nuanced. Impeccable balance. I’m stunned $15/bottle
5. Domaine Cabirau Roussillon Nose: flowers, strawberries, herbs. Mouth: beautifully expansive, brooding fruit, nose repeats. Really a bit too ‘serious’ a wine for the price. One might take a notion to talk about Jean Luc Goddard films after a couple glasses of this stuff. $15/bottle
september/october 2013 • www.newpi.coop
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cooking classes: September & October Registration is required. Cooking classes are held at the Coralville New Pi unless otherwise noted. All classes feature sample-size portions. Please visit “Classes” at newpi.coop to register, or contact Genie Maybanks at (319) 248-6408 if you need assistance.
Julia Child’s Beef Wellington with Valérie Martin
Thurs., Sept. 5, 6:00-8:00pm Tues., Sept. 17, 6:00-8:00pm $25/person Filet de Boeuf en Croûte, also known as Beef Wellington, features tender locally raised beef fillet, stuffed with a mushroom mix, baked in pastry. Join French Chef Valérie Martin as she demonstrates the preparation of this festive entrée. Valérie will also demonstrate the preparation of French Spinach Salad and French Chocolate Pie.
with David Burt
Tues., Sept. 24, 6:00-8:00pm $15/person Sushi Roll, also called Nori Maki, features seasoned rice and various fillings rolled up in sheets of toasted nori, a sea vegetable formed into paper-like sheets. Students will have a chance to try their hand under the supervision of instructor David Burt, former chef at The Red Avocado restaurant.
Pickles Gone Wild: Homemade Probiotics
with Chad Clark Tues., Sept. 10, 6:00-8:00pm $15/person Join Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Come learn how to make the best pizza ever at home, with the opportunity to use excellent ingredients and customize the pie to suit your crowd.
with Roxane Mitten Thurs., Sept. 26, 6:00-8:00pm $15/person Fresh pickled vegetables are tasty and easy to make. Kombucha is mysterious and very popular. Join live culture enthusiast Roxane Mitten as she talks about the biology of fermentation for these two types of products, and explains how to do it yourself. Roxane will demonstrate the preparation of Pickled Mixed Vegetables, Homemade Ketchup, and Kombucha.
Best Wine Values from Around the World
French Party Fare: Verrines
Pizza from Scratch
with Jay Berry
Thurs., Sept. 12, 6:00-8:00pm $20/person Taste reds and whites in this light-hearted sampling featuring the best wines under $20 from around the world — with insights from local wine enthusiast Jay Berry. Class attendee special pricing this night only.
Raising Urban Chickens: How to Do it Right
with Misha Goodman, Iowa City Animal Services Director
Thurs., Sept. 19, 6:00-7:30pm Robert A. Lee Recreation Center, Room B 220 S. Gilbert St., Iowa City $15/person Would it be fun to gather eggs from your own backyard chickens? Would it make sense financially? How much work is involved? Join Misha Goodman of Iowa City Animal Services as she outlines how to do it right.
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Hands-On: Veggie Sushi
new pioneer food co-op’s newsletter
with Valérie Martin Tues., Oct. 1, 6:00-8:00pm $25/person A taste sensation in France, verrines have touched down in the States, and home parties are attaining a whole new level of style and taste. This colorful, flavorful dish features brightly colored layers of ingredients in varying textures, served in small, clear glasses. Join French chef Valérie Martin as she demonstrates the preparation of her favorite verrines, featuring such delightful ingredients as smoked salmon, whipped cream, bleu cheese, and fine ham. Pleasing sweet verrines will feature chocolate, whipped cream, fresh fruit, and caramelized nuts. Wine samples will accompany the hors d’oeuvres.
Weeknight French
Easy Dinners Kids Love
Thurs., Oct. 3, 6:00-8:00pm $25/person Food writer, editor, and restaurant reviewer Wini Moranville spent nearly 20 summers in France, where she researched today’s cuisine de bonne femme – the easy, everyday side of contemporary French home cooking. In this class, Wini will show you how to take fresh ingredients and combine them in true-to-France ways – without spending all day in the kitchen. She’ll demonstrate the following recipes from her book, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day: Bonne Starter Salad, Chicken Calvados, AnyNight Baked Rice, and Crêpes, complete with make-ahead tips and tricks.
Thurs., Oct. 17, 6:00-8:00pm $15/person The work and school day is done... and everyone's hungry! What can you make quickly and easily for dinner that the kids (and you) will enjoy? Good cook and loving mom Rachel Morey shares her tricks to set a tempting table, preparing Hummus and Vegetable Sticks, Black Bean Chicken Lettuce Wraps with Crunchy Asian Noodles, and Bacon Wrapped Sausage Bites with Veggie Salad. Ready-to-eat rotisserie chicken inspires the easy dinner Basil Chicken Pasta, as well as many more!
with Wini Moranville
Hands-On: Pasta with a Rolling Pin with Roxane Mitten
Tues., Oct. 8, 6:00-8:00pm $15/person, Class size limit 12 With the simple ingredients semolina flour, salt, water, and egg, you can create amazing homemade pasta! Join pasta lover Roxane Mitten as she guides you through preparing your own fettuccini with only a counter and rolling pin. Roxane will share tips on achieving correct dough consistency, desired thickness, and delicious handmade sauces: Orange Mint, Smoked Salmon in Cream Sauce, and a surprise third sauce based on fresh, local, organic ingredients.
Traditional Japanese Meal with Vincent Chia
Thurs., Oct. 10, 6:00-8:00pm $25/person Ming-Ta Chia, known to all his friends as Vincent, studied sushi-making under expert chefs from Tokyo. The menu will include Miso Soup, a variety of sushi rolls (Smoked Salmon Roll, Honey Roll, Fruit and Vegetable rolls), Shrimp and Mixed Vegetable Tempura with Dipping Sauce, and Soba Noodle. Sample size portions and Sake tasting will be served.
Tune Up for Your Brain with Dr. Terry Wahls
Tues., Oct. 15, 6:00-7:30pm Unitarian Universalist Society, 10 S. Gilbert St., Iowa City (SE corner of Iowa and Gilbert Streets) $15/person Do you need a tune up for your brain? From concern with concussion and mood disorders to Alzheimer’s, we realize the brain is a sensitive organ. Dr. Terry Wahls believes changes in diet and lifestyle can lead to marked improvement in function. Learn how to address behavior, mood, and memory problems.
with Rachel Morey
Hands-On: Cake Decorating with Tracie Bettis
Tues., Oct. 22, 6:00-8:00pm $15/person, Class size limit 12 Is there a Halloween party in your plans? Silly, spooky, or elegant, you can turn heads and win hearts with innovative cake decorating. Join New Pioneer’s Tracie Bettis as she pipes decorative borders, roses, and graceful lettering. Each student can try their hand with a pastry bag on their own mini cake. Bonus: Learn how to color icing – naturally – like our bakers!
Visit newpi.coop to read full class descriptions and register for classes! Sign up for New Pi email updates at s.coop/14gm
French Wine
Pizza from Scratch
with Jay Berry
with Chad Clark
Thurs., Oct. 24, 6:00-8:00pm
Tues., Nov. 5, 6:00-8:00pm
Traditional Italian Meal in Courses
Louisiana Jambalaya with Wendy Childers
with Gianluca Baroncini Tues., Oct. 29, 6:00-8:00pm
Thurs., Nov. 7, 6:00-8:00pm
Hands-On: Tamale Party
with Chef Gianluca Baroncini
with Bill Schintler Thurs., Oct 31, 6:00-8:00pm
Fresh Italian Pasta 101
Tues., Nov. 12, 6:00-8:00pm
september/october 2013 • www.newpi.coop
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PRSRT STD U.S. POSTAGE PAID MADISON, WI PERMIT # 2223
22 S. Van Buren St. Iowa City, IA 52240 (319) 338-9441 open daily 7am–11pm 1101 2nd St. Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm www.newpi.coop Change Service Requested
PARTICIPATE ask questions rd get 3 &Store THE
scoop
election results
SUNDAY,OCT.27th
11:30AM-2:30PM ♦ KIRKWOOD ROOM (GOVERNOR’S RIDGE) 515 KIRKWOOD AVE., IOWA CITY
Meet the MCHICKENS eat
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Butterfly Organics, 2019 Vincent Ave. NE., Solon, IA
• Meet a local poultry farmer • Find out what’s involved in raising meat chickens • Learn how to respectfully process a live bird • Refreshments and children’s activities