Always FREE
january/february/march 2017
New Year, New Healthy You Page 10
Your Co-op:
Meeting + Beating Big Box Prices!
Page 5 At New Pi
L ocal
Doesn't Stop When the Mercury Drops
Page 14
Searching for an Alternative to Corporate Business? Page 3
Easy, Frugal,& Delicious
with 6 ingredients or less!
Page 12
+ 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
Meeting and Beating Big Box Prices p. 5 Delightfully Clean Products for Your Darling Baby p. 8 Food & Wine Pairings p. 17 Co-op Cooking Classes p. 18
www.newpi.coop EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer DESIGN & PHOTOGRAPHY Mel Roling & JoJo Baccam CONTRIBUTORS Jody M. Caldwell, Genie Maybanks, & Theresa Carbrey PRINTER Royle Printing, Sun Prairie, WI
Board of Directors Meetings All Co-op owners are welcome! Wed., Jan. 25
6:30pm, New Pi Cedar Rapids 3338 Center Point Rd. NE, Cedar Rapids, IA 52402
Wed., Feb. 22
6:30pm, New Pi Store Support Offices 22 S. Linn St. (Tower Place, West End, 3rd Floor), Iowa City, IA 52240
Co-op owners are welcome to share their views with the New Pi Board:
owner open forum
BOARD OF DIRECTORS
(year indicates when term expires) President JANET RAZBADOUSKI (2017) (312) 476-0943, jraznpboard@gmail.com
Treasurer CALVIN NORRIS (2017) (319) 355-2603, cal_norris@msn.com
Secretary JON FOGARTY (2020) (319) 400-4911, jon@jonfogarty.com
PATRICK BRICKEL (2020) brickel.newpiboard@gmail.com
KELLI KENNON-LANE (2020) (319) 361-2843, kelli.kennon@gmail.com
CAITLIN SLESSOR (2019) (319) 389-6431, caitlin.slessor@gmail.com
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.
Submit comments to Allison Gnade at any store or email agnade@newpi.coop. No more than 500 words. Deadline for the April/May/June issue is March 2, 2017.
1101 2ⁿd St. • Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm
IN THIS ISSUE 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
The big box stores have responded to increased demand for organics – Hy-Vee and Aldi have stepped up their games, Costco and Lucky’s have moved in, and in 2017 there will be even more competition as Natural Grocers opens stores in BOTH Iowa City and Cedar Rapids, and Trader Joe’s moves into Coralville. All of that competition has hit us pretty hard – sales at our Iowa City and Coralville stores declined by about 13.7% in the last fiscal year –
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... so I’d like to offer a quick explanation of what New Pioneer is doing to earn (back?) your loyalty and your hard-earned dollars:
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• We keep it local. We purchase as much as possible (a lot is possible!) locally (over 137 local producers), helping to support your friends, family, and neighbors, who in turn shop, pay taxes, and enrich our community. The Co-op has supported and helped found numerous community and school gardens, pays fair prices to local farmers, and supports benefits for employees well above the grocery norm. • We have really, really good food. We have high product standards (including the area’s ONLY 100% sustainable seafood program) and we make delicious breads, pastries, and prepared foods. To us, organic is more than just a word in a tagline. We don’t banish the good food to a small section of our stores… it’s all we carry!
So here’s our promise: New Pi will continue to bring you the best selection of clean, delicious, sustainable food, and we’ll continue working to make it affordable. You won’t need to read our labels to see if our food is free of junk, the dollars you spend will help nurture your community, and you will always have a voice. That’s what we’ll do. All you have to do is shop :-) Cheers,
Patrick Brickel, New Pi Board Member
We say good-bye to long time Co-op Board members Caroline Dieterle and Jen Knights and thank them both for their many years of service to New Pioneer. Filling their shoes are new Board members Kelli Kennon-Lane and Patrick Brickel. Welcome to the New Pi Board! – Janet Razbadouski, New Pi Board President
Kelli Kennon-
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Jen K
• Food for people, not for profits: Our prime directive for the last 46 years! We need to remain profitable to keep our doors open, and pay our bills and our great team, but that’s it. • Lots of real deals. We have lots and lots of weekly Co-op Deals (dollars off, not just nickels), we have flash sales (get in the loop with our emails at www.newpi.coop), and we offer owner-only discounts. In addition to all of that, our new Co-op Basics program includes
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Searching for an alternative to mainstream corporate business? You’ve found it.
Happy Co-op News from Cedar Rapids Over 2,800 new owners have joined our Co-op in C.R. since opening, and our C.R. store is exceeding sales projections! Thank you, C.R. shoppers!
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With our growth has come competition, and lots of it.
over 100 popular, affordable grocery and household staples that easily compete on price head-to-head with the private label natural and organic products from ANY of our competitors. Just look for the purple Basics tags in the store (and see our price comparison on p. 5). • You own New Pi. You have a voice. You vote for your humble Board of Directors. You can offer feedback at the stores (comment cards on your way out) or Board meetings (listed on the page to the left). You can vote on major decisions that build our future.
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hen I first moved to Iowa in 1998, New Pioneer’s only location (aside from our bakehouse in Coralville, which hosted a small store) was in Iowa City, and New Pioneer’s only real competition came from Hy-Vee. Fast forward almost two decades to 2017, and New Pioneer has stores in Iowa City, Coralville, and Cedar Rapids, and a kitchen & bakery (“The Hub”) in North Liberty. That’s a lot of growth. New Pioneer has amazing member-owners who have shopped our stores, come to our meetings, offered feedback, and grown with us. At least one of the babies I used to hold is now in college and works at New Pi. As we’ve grown, so has our community, bringing new memberowners (over 34,000 now!) and more demand for good, clean food.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Searching for an Alternative to Corporate Business?
Board Letter
3
Owner Beat
Q: A
"What role does supporting local business play in your decision to shop at the Co-op?"
Theresa Carbrey, (Recently Retired) New Pi Education & Outreach Coordinator Genie Maybanks, New Pi Marketing Coordinator
“Our family prefers local and organically grown food. It’s nice to know where your food comes from! My older daughter enjoys black olives, and we often buy the olive hearth bread.”
– Jon Fravel with daughters Willow, age 4, and Isla, 1 ½ years, at New Pi Iowa City
“When making shopping decisions, local is better! I think local Echollective Farm grows the best garlic. I always choose local Old Capital tofu for my tofu enchiladas. Fair Trade coffee is important to me too.”
“Everything: the organic options, having local, organic varieties... The best part is that local goods cost less to transport, and it’s better on the environment. Supporting local farmers makes me feel good.”
– Kari & Arthyr Dulle, New Pi Cedar Rapids
“I want quality ingredients for my recipes and I trust the Co-op food, like the grass-fed ground beef. The children like the Co-op’s local pork loin, cooked in the crock pot, and served with applesauce.”
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new pioneer food co-op’s newsletter
Made with local, organic flour!
– Amandine Mothershed at New Pi Coralville
– Jane Persons at New Pi Iowa City
Price Comparison
M eeting & Bea : p o o C r ting Big Box Prices u o Y
W
FIEL Organ D DAY ic Spag hett
$ 042563
600075
e hear from time to time that people feel the
– Genie Maybanks, New Pi Marketing Coordinator
NEW PI’S EQUAL EXCHANGE FAIR TRADE COFFEE $ 6.99/10 oz.
1¢/tissue
EVERY DAY!
VS. BIG BOX STORE’S 2-PLY TISSUES 56 tissues, $1.49
70¢/oz.
EVERY DAY!
NEW PI’S STELLA SHREDDED PARMESAN $ 8.99/lb.
VS.
EVERY DAY!
7¢/oz.
56¢/oz.
VS. BIG BOX STORE’S FAIR TRADE COFFEE $ 10.99/12 oz.
92¢/oz.
3¢/tissue
NEW PI’S FIELD DAY ORGANIC CHICKEN BROTH $ 2.29/32 oz.
VS. BIG BOX STORE’S ORGANIC CHICKEN BROTH $ 2.59/32 oz.
8¢/oz.
BIG BOX STORE’S HOUSE BRAND SHREDDED PARMESAN $ 3.99/5 oz.
80¢/oz.
NEW PI’S FIELD DAY ORGANIC PASTA SAUCE $ 2.99/26 oz.
12¢/oz.
EVERY DAY!
2.49
store for everyday items like toilet paper or pasta sauce. We compare our prices with our competitors’ similar items regularly to make sure we meet or beat their prices. With our new Co-op Basics program, we’ve got you covered with affordable LOW PRICES EVERY DAY! Just look for them in our aisles, marked with purple tags.
Co-op is higher priced than other stores. In the past, we may have earned this perception. But NOT ANYMORE! We took a long, hard look at ourselves and we talked with other Co-ops across the country. Together, we are pooling our resources to bring many new products to market at extremely competitive prices. We’ve introduced our Co-op Basics: natural and organic pantry staples at low prices so you don’t have to make a separate stop at a big box
NEW PI’S FIELD DAY 2-PLY TISSUES 85 tissues, $1.19
i
16 oz.
EVERY DAY!
NEW PI’S SEVENTH GENERATION DIAPERS, NEWBORN SIZE $ 9.99/36 diapers
28¢/ea.
EVERY DAY!
VS. VS.
BIG BOX STORE’S ORGANIC PASTA SAUCE $ 3.24/24 oz.
BIG BOX STORE’S SEVENTH GENERATION DIAPERS, NEWBORN SIZE $ 11.99/36 diapers
14¢/oz.
You Can Save $$ AND Support Your Local Co-op too!
33¢/ea.
5
TAKE CARE.
with New Pi House-Brand Vitamins & Supplements New Pi’s House-Brand Vitamins are manufactured by Vitamer, a family-owned Colorado-based laboratory with quality standards that exceed FDA guidelines.
Affordable . Double-verified gluten free . Packaged in amber glass bottles to ensure freshness and potency . + Vitamer donates multivitamins to children in need around the world! 6
new pioneer food co-op’s newsletter
The Co-op Difference
a C s i o t op? a h W mentally differe a d n u f a e r ’ nt We kind of business! Your Food Co-op purchases from 137+ local farmers and producers. It takes more time and effort to work with local producers, and we are willing and excited to do it. Always.
For every $1,000 spent at your Food Co-op, $1,604 is generated in the local economy. Shopping at the Co-op goes hand-in-hand with supporting local producers. Buying our house-made bacon? It’s local pork. Buying our sweet potato salad? Those are local Organic Greens sweet potatoes.
Food Co-ops donate 3x more of their profits to charity than conventional grocery stores. But we can only do this when we’re profitable. That's where you come in – your shopping dollars help support dozens of local nonprofits, such as Food & Water Watch, Practical Farmers of Iowa, and Grow: Johnson County. The more you shop, the more we can give!
Co-op Facts: from the International Co-operative Alliance:
s p : o o C
... foster democracy, practice social inclusion, and operate with concern for the environment.
... contribute to sustainable economic growth, social development, and environmental responsibility while being locally-rooted and people-driven.
... believe in the ethical values of honesty, openness, social responsibility, and caring for others. ... and are businesses driven by values – not just profit.
NO ONE’S GETTING RICH OFF THE CO-OP: Any profits improve our stores, our community, and return to our member-owners. january/february/march 2017 • www.newpi.coop
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Healthy Baby Products
Delightfully ‘ Clean Products
Darling
for your
Allison Gnade, Editor
W
Baby
We’re Expe cting
... Lower pric es!
We're excite d to not only expand our (more baby baby offerin foods! more gs diaper sizes! but we've d more formu ropped our las!), price on Sev diapers too enth Genera – to the low tion est price in to wn!
Ours are $9 .99
e’re happy to take on the burden of seeking out safe, vetted, and wellcurated products here at the Co-op for easy shopping for a happy baby and a healthy home. Nothing at your Co-op contains artificial colors or flavors, and we avoid parabens because, per the Environmental Working Group (EWG), “Parabens mimic estrogen and can act as potential hormone (endocrine) system disruptors.” Our products take a pass on harsh chemicals and fragrances too.
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new pioneer food co-op’s newsletter
ne is made in Racine, Wisconsin! o c i l i s y r o t Lifefac
At my newborn’s first pediatrician visit, they sent us home with a sample of Vitamin D drops to give her daily. They were from a mainstream baby company, and I followed the directions and gave her a small syringe-full. It smelled like fake fruit. Half of it bubbled out of her mouth, sliding down her chin and into the little skin folds of her neck, and it was sticky. Examining the box: yep, artificial colors, artificial flavors. Those weren’t on my intended list for my newborn. I checked out the ingredients on the Nordic Naturals Vitamin D drops at the Co-op – Ingredients: Vitamin D, organic extra virgin olive oil. Full stop. The best part? The tiny bottle contains doses for 365 days because a daily dose is just one drop, given on a pacifier or nipple. No syringe to awkwardly fill, squirmy baby in arms, no cloud of fake flavoring emitting from her gummy mouth, and no sticky overflow to clean up. Problem solved.
Baby Shampoos & Lotions with Organic Ingredients Acure’s Baby Lotion rubs in really quickly (helpful for wriggly babies) and finishes dry – not at all greasy – to the touch, while soothing with colloidal oatmeal, cucumber, calendula, shea butter, and olive oil. Acure’s 4-in-1 Foam Pump is all you need for bath time : bubble bath, shampoo, baby wash, and hand soap in one, with organic cucumber, chamomile, and calendula. Some people have found their moisturizing baby products to eliminate eczema, with no need for steroid creams. We love that Acure’s baby products are designed to be nonirritating for sensitive skin and offer excellent fragrance free options with everything you need, and nothing you don’t – they’re free of hormone disruptors, sulfates, phthalates, dyes, harsh chemicals, common allergens, and parabens. They’re pediatrician tested, ph balanced, allergen tested, cruelty free (no animal testing), and made with organic ingredients for your baby, and for the planet too.
Safe, Sustainable Glass & Silicone Silicone-protected glass Lifefactory Baby Bottles are special – not just because you don’t have to worry about harmful plastic chemicals like BPA/BPS leaching into the milk or scratches in plastic that can harbor bacteria – but because they’re made from pharmaceuticalgrade borosilicate glass. This laboratory quality glass gives superior durability that allows the bottle to go from the freezer to boiling water without incident. Standard glass baby bottles, made with soda lime, can’t withstand such extreme temperature changes. Pumping? You can pump straight into these glass bottles,
provided your pump has a standard non-wide-mouth fitting – so you won’t have warm milk sitting in plastic (heat increases plastic chemical contamination). They can go into the freezer and then straight into warm water when it’s feeding time. Their bottles come with medical grade silicone nipples made in France, and I’ve noticed that they stay looking cleaner than other nipples, without the haze or film that develops on others. All parts are dishwasher-safe (no need to remove the sleeve) and they’re committed to rigorous product testing for safety, durability, and minimal environmental impact.
Something Good to Chew On
s too! t f i yg
make great ba e s e b Th
The Easy Choice for Vitamin D
Lifefactory’s great Silicone Teething Rings with different textures are designed by a pediatric feeding specialist to develop oral motor skills. I haven’t had a gnaw on them myself, but their texture with just the right amount of give is what I would choose! Made in Racine, Wisconsin, of medical grade silicone free of BPA, phthalates, PVC, and latex, you can refrigerate or freeze them to soothe sore gums, and they’re dishwasher safe. My daughter loves them.
The Natural Choice for Baby Wipes When an expectant friend asked for a recommendation for baby wipes, it was an easy answer: I’d tried six of the more ecofriendly, widely available brands; the two at the Co-op get my vote. Of course they’re free of methylisothiazolinone (MI), the preservative that was in the news for causing rashes in allergic kids, and the Co-op’s are designed for sensitive skin and are hypoallergenic, with no dyes, fragrances, chlorine, phenoxyethanol, or parabens. Field Day’s Baby Wipes are extra soft and a little bit bigger so your hands are in the safe zone. They soothe and cleanse while moisturizing with aloe vera and Vitamin E, and they’re a great price as part of our Co-op Basics program. Seventh Generation’s Baby Wipes are super sturdy with a charming leaf and duck pattern, and pop out of the package one at a time without sticking together (helpful when the other hand is occupied with the baby!). Their packaging is made with 25% postconsumer recycled plastic, with a recyclable top flap – a big step forward in wipes packaging. We wish all packaging was 100% recycled material, but baby steps, right? january/february/march 2017 • www.newpi.coop
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Look Good & Feel Great New Pi is Here to Help
No matter when it arrives (a little late, this year!), winter demands accommodation. Many of us find our typical means of self care (say, time spent relaxing outdoors?) disrupted by hostile natural conditions, daily sunlight is limited, and every social encounter is potentially contagious – but you don't have to go down like that. If you haven't already, start fortifying yourself for a happy, healthy winter season! Here at your Co-op, we have everything to empower you, and knowledgeable staff to help you too. 10
new pioneer food co-op’s newsletter
Bone Up On Your Health! Eating by the Paleo diet or seeking a new protein powder (for omnivores)? Our new Bone Broth from Ancient Nutrition is rich in amino acids, glucosamine, hyaluronic acid, chondroitin sulfate, minerals, electrolytes, and collagen, which makes it great for joint, intestinal, skin, and immune health (think chicken soup benefits). Your Co-op carries Bone Broth powders in six delicious, diverse flavors: Pure, Chocolate, Vanilla, Turmeric, Banana, and Apple Cinnamon, which make delicious smoothies, and can be added to virtually any food you can think of from soups to hummus to cookies. The book Bone Broth Breakthrough gives delicious recipe suggestions and other nutritional information, available for FREE at your Co-op! – Laura, New Pi Coralville
Light your Inner Fire Drinking your medicine is an ever-expanding trend. Smoothies, protein shakes, juicing, kombucha... nutrient absorption now, please! We offer delicious varieties of all your favorite liquid medicinals or the means to make them yourself. Often these concoctions also serve to mask the taste of highly nutritive but less appetizing bits (spirulina, anyone?). Which is why, for many, the great advantage of pills continues to be their flavorless ease, and we have all the supplements you’d like, third party-checked for purity and efficacy too. However, in the case of bitters and other herbal tonics, taste is actually essential to their effectiveness. Bitter tonics activate the bitter receptors in the mouth, signaling the stomach to prepare for digestion. Apple cider vinegar (try Bragg’s with “the mother” included or our straight local version from Wilson’s Orchard in Iowa City) is a powerhouse that generously imparts a wide range of health benefits as it travels from the mouth down the esophagus. Herbal Revolution’s Tonics are the best chest-opening way to start your day. Katheryn Langelier created the company, backed with 20 years of herbal medicine experience. She crafts her small-batch teas, tonics, and elixirs with plant material sustainably wild-harvested from the “coast, fields, and forests” of Maine, and from her certified organic farm. They infuse raw apple cider vinegar and raw honey with herbs and veggies for tonics, like Herbal Revolution's Langelier's Fire Tonic No. 9, made in the tradition of a classic fire cider (horseradish, onion, garlic), but with the added benefit of complementary herbs for digestive and respiratory health. One tablespoon a day, or before every meal, diluted or straight up. Bitter Tonic No. 3 is lemon, ginger, and a collection of bitter herbs, including burdock and dandelion root. Mineral Tonic No. 11 includes beets, ginger, nettles, and alfalfa, “nutrient dense vegetables, herbs, and kelp.” Find her entire line of tonics at your Co-op. Cheers! – Amanda, New Pi Iowa City
Get Back in Balance with CBD Are you aware that your own body produces cannabis-like compounds, similar to the ones found in the marijuana plant? Scientists are discovering that each one of us has an endocannabinoid system in which receptors are located throughout our bodies. CBD, a compound found in the cannabis plant (THC, the one which produces a euphoric feeling, is another compound in cannabis) communicates with these receptors and can help restore homeostasis and general wellbeing. So how is it legal in Iowa, you ask? CBD is derived from the agricultural hemp plant, a non-psychoactive relative of the marijuana plant, just like “hemp oil,” which we’ve been carrying on our shelves for years, but in a much more concentrated form. Our CBD oil products – of which we have a wide variety of dosages, from 1 mg to 60 mg – come as an oral spray in unflavored or peppermint, in capsule form, a topical balm, and in a super-concentrated paste. – Laura, New Pi Coralville
Wellness Staff Feature
Who you Are is More Than Enough Evan Healy is a beautifully crafted, holistic, plant-based skincare line that radically changes how we view our skin. It embraces and caters to the natural process of aging, designing products specifically suited to make different skin types look and feel flawless. One of my favorite products to indulge in is the Lemongrass Face Polish, for maximum exfoliation with minimal effort. Just a few shakes mixed with water or your favorite Evan Healy Cleansing Milk is all you need to achieve glowing, radiant skin. Follow up with the Blue Cactus Serum to smooth and soften even the driest of skin, and your face will be beautifully nourished and completely hydrated. Beauty is here, now, in front of us. With Evan Healy, who you are is more than enough. – Kris, New Pi Cedar Rapids
Buy Locally, Act Globally A mission to empower communities in developing nations through entrepreneurship motivates Pacha Soap co-founders Andrew and Abi. After witnessing firsthand the lack of hygiene education in Peru, they found their calling to not only spread proper hand washing, but to set up soap shops in these areas so that locals can learn the skill of crafting soaps (pacha is the word for “earth” in Quechua, Peru’s native tongue). Pacha sales also support W.A.S.H. (Water, Sanitation, Hygiene), which works to provide education and clean water sources in these communities. Their end goal? Aid in ending the poverty cycle. Pacha Soaps are naturally beautiful and smell amazing! They’re hand crafted at their soap shop in Nebraska, environmentally sustainable, and free of parabens, sulfates, harsh surfactants, propylene glycol, phthalates, petro-chemicals, and dyes. Delightful scents include Lavender, Patchouli, Cassia, and Lemongrass. Most importantly, when you buy a bar of Pacha Soap, they donate a bar for every bar sold – and you can feel confident that you are helping create livelihoods for communities in need around the world. – Abby, New Pi Cedar Rapids
january/february/march 2017 • www.newpi.coop
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Recipes
A Week of Breakfasts: Quick + Easy Oats Prepared in Advance with a Minimum of Time & Effort
Adapted from a recipe by Faith Duran, www.thekitchn.com
the k o o C ! cover
This one is a real game-changer, friends. With a minimum of time and effort, you can prepare a week’s worth of homemade, nutritious breakfasts (for yourself, for your roomies, or for your whole family) that can be tailored to please a variety of palates. Before you know it, you’ll be a refrigerator oat convert, tossing a travel-friendly mason jar into your backpack, briefcase, or New Pi tote bag to eat on-the-go, at lunch, or for a filling snack. You’re welcome. –Jody M. Caldwell, New Pi Contributor 1⅔ c. steel-cut oats+ 4 c. water ¼ t. salt+ 5 pint jars with lids
Optional Mix-In Ideas for Easy Oats! A favorite combo in our house: dried cranberries, toasted slivered almonds, milk, and a bit of maple syrup. Also Try: milk, cream, or yogurt * non-dairy milks (coconut, soy, almond milks...) fresh fruits (berries, peaches, bananas...) honey +* jam * maple syrup +* nuts & seeds (walnut pieces, almonds, chia seeds...) + dried fruits (raisins, apples, cranberries...) + nut & seed butters (peanut, almond, sunflower...) + + Save $ by shopping the bulk bins at New Pi! * Support our community & buy local at New Pi!
Jacket Bananas Adapted from Nigel Slater's Real Fast Puddings This is the simplest dessert you’ll ever make! It's a literal banana-split, and tastes indulgent, though I could argue for its health merits. The chocolate is my own addition to the recipe, because why not. – Allison Gnade, Editor
Makes 5 servings. Bring oats, water, and salt to a boil. Simmer for 3 min. Remove from heat.
bananas (one per person) optional: chocolate squares cold cream
Ladle the oatmeal into mason jars. Leave jars uncovered at room temp until cool. Add mix-ins (blue box on the right) now for even less work in the morning. Cap the jars and refrigerate.
Preheat oven to 350°F. Bake bananas, in their peels (untouched!), in an oven-safe dish until their skins are black and soft, about 25 min.
Breakfast time! Pick a jar, uncap, and stir. Microwave for 2-3 min. It’s also acceptable and quite delicious to eat cold.
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new pioneer food co-op’s newsletter
Split the banana’s skin with a knife and, optionally, tuck the chocolate inside and wait a moment for it to melt. Pour a little cold cream inside the hot bananas and eat them right from their jackets with a spoon.
Recipes
Mujadarrah
(Lentils and Rice with Fried Onions) Recipe by Deborah Madison, The New Vegetarian Cooking for Everyone This looks and sounds like the most homely dish you can imagine, but don’t be fooled. It is absolutely, as Deborah Madison claims, “one of the best dishes there is.” I’ve heard about variations on this dish from no less than 3 co-workers, all of whom consider it a staple recipe in their repertoire. Other versions call for spices and exciting things like blackened leeks, which I’m sure are delicious, but this most simple of versions sings in its simplicity. Feel free to serve with a salad perked up by parsley and dressed with lemon. Comforting and delicious, this is excellent pantry food since every one of the 6 ingredients is a staple in my cupboard. – Allison 6 T. olive oil 1 very large onion 1 ¼ c. green or brown lentils, sorted, rinsed, and soaked for 1 hour (skip soaking if time doesn’t allow) 1 t. salt ¾ c. white or brown long-grain rice freshly ground pepper
Makes 4 servings. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it’s a rich, dark brown, about 12 min. Meanwhile, put the lentils in a saucepan with 4 c. water and the salt. Bring to a boil, then simmer for 15 min. Add the rice, plenty of pepper, and additional water to cover if needed. Cover and cook over low heat until the rice is tender, about 15 min. Stir in half the onions, cover, and let stand off the heat 5 min. Spoon onto plates and top with remaining fried onions.
Swiss Chard with Ginger and Garlic Adapted from Madhur Jaffrey's At Home with Madhur Jaffrey I’ve always thought I wasn’t a big fan of Swiss chard, but after talking with Andrew Dunham at Grinnell Heritage Farm, who grows a lot of local, organic greens for the Co-op and loves Swiss chard, it sounds like I haven’t been adding quite enough spices and flavorings (my standard “sauté it with olive oil and garlic” method, which tastes great with most vegetables, can be improved upon with chard). In spite of my initial pledge of Swiss chard dislike, every once in a while, as an antidote to deep winter, I get a craving for its robust earthiness. – Allison 1bunch Swiss chard, well washed and still damp 1 ½ T. olive or canola oil 1 clove garlic, cut into long slivers 1 t. slivered peeled fresh ginger ¼ t. salt ⅛ t. cayenne pepper, or more to taste
Makes 4 servings, as a side. Stack several chard leaves at a time and cut stems and leaves crossways at ¼-inch intervals. Heat the oil in a large pot over med-high heat. When hot, add the garlic and ginger. Stir a few times. Add the damp chard and cover. As soon as the leaves have wilted, a few min., add the salt and cayenne. Stir to mix. Cover and reduce heat to low. Cook 5 min. or until chard is just tender. january/february/march 2017 • www.newpi.coop
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Life's Local aProducers Picnic James Nisly
At New Pi
L ocal
Doesn't Stop When the Mercury Drops Wende Fugate
Organic Greens Kalona, Iowa
Rewind to March of ’98: James Nisly brought his sprouts in to Steve Moen at the Co-op’s produce department, and we’ve been working with him ever since to bring you his local, organic sprouts, micro greens, wheatgrass, aspargus, cabbage, and sweet potatoes! For James, growing organic produce is about fulfilling a vision of producing healthy food for a healthy community, and building healthy soil for sustainable food production. Micro greens and sprouts are simply baby plants, which are more nutrient and flavor-dense than full-grown plants. Plus, James points out, they’re easier to digest and sprouts like sunflower sprouts have a “good omega-3 fatty acid profile… and more enzyme proteins” than mature plants. James’s team harvests their sprouts when they’re at peak nutrition, which is a very small window – maybe twelve to twenty-four hours.
Rare Bird Soap Shop Kalona, Iowa
Rare Bird Soap Shop specializes in small-batch vegan soaps and skincare products free from sulfates, parabens, and preservatives. Founder Wende Fugate hand-makes each item using natural ingredients and pure essential oils to create high-quality products like their popular Room and Linen Spray (available in a variety of gentle scents) and cold process soaps that are harder and last longer than hot process soaps. Rare Bird is committed to using organic and local ingredients whenever possible, ensuring that your purchase not only pampers your body and your senses, but supports this small, family business and our local community. - Jody M. Caldwell, Contributor
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new pioneer food co-op’s newsletter
Organic Greens is a soil-grown sprout operation, unlike alfalfa sprouts, which are commonly grown hydroponically. “My taste buds don’t lie” about the flavor difference, he smiles. Due to making their own high quality potting soil with compost from their crops (not from manure) and paying close attention to moisture levels and the peculiarities of each crop, chemicals are unnecessary in their operation. Renewable energy and energy efficiency are a priority for James. He’s in the process of installing LED lights to reduce electricity consumption, and just last month he installed solar panels to cover all the business’s electricity needs! For a taste of summer in the dead of winter, add his local, organic sprouts to salads, sandwiches, wraps, stir-fries, and as a beautiful edible garnish to any plate. James is gratified: “I’m getting to do what I’ve been wanting to do for a long time – grow food for my community.” At New Pioneer, we couldn’t be more proud to be the connection between his local, organic produce and our broader community. - Allison Gnade, Editor
Local Producers Gianluca Baroncini
New & Delicious! Pasta Baroncini Iowa City, Iowa
Swing by the Co-op’s freezer aisle for a very fine white-tablecloth restaurant meal on your own tablecloth (or lack thereof)! Chef Gianluca Baroncini of downtown Iowa City’s authentically Italian Baroncini Ristorante now offers his fresh house-made pastas as a base for your meal or as your meal (Bolognese! Cannelloni! Lasagna!) to heat up at home. No need to defy an approaching snowstorm: toss in a bottle of Chianti and relax for fine dining… in, tonight. - A.G. *Chef Baroncini teaches cooking at the Co-op! Flip to p. 18.
Brent Hansen
Hansen's Dairy
! w e n
Hudson, Iowa
The cult following for Hansen’s Dairy will be excited to hear about their new goods at the Co-op: Hansen’s Cheese Curds and Ice Cream are in the house! Switch to their butter and you’ll never go back: Hansen’s butter, cream, and long-lasting non-homogenized milks are known for their flavor. Try making shortbread with Hansen’s and with another similarly priced butter – theirs will be tastier from beginning to end (the dough wins the taste test too!). The Co-op’s kitchen and bakery are proud to use Hansen’s local cream and milk in our baked goods and prepared foods. Non-homogenized and minimally pasteurized (short-time, high-temp.) for a flavorful product, their cream mixes in easily with just a quick shake. Their skim milk isn’t blue and has flavor and body, and their 1% is often mistaken for 2%. They’ve had customers drive out and buy twenty gallons to freeze because their kids won’t drink anything else!
Jed Vander Zanden
Sidecar Coffee Roasters Cedar Falls, Iowa
Fea the C tured at o-op deli!
“You deserve better coffee.” Sidecar’s handcrafted coffee is roasted in small batches in Cedar Falls, Iowa, resulting in an ultra-fresh product with a difference you can taste in the cup. Owner Jeff Vander Zanden prizes traceability, taking origin trips to visit coffee producers in Mexico and beyond. He’s also experimenting with direct trade, a transaction that not only puts more money in the farmers’ hands, but also builds a beneficial connection between the grower and the roaster. It all adds up to better coffee in your cup. - J.C.
Dairy farming since 1950, the farm’s been in their family since 1864 (the seventh generation is growing up on the farm now). They grow all the alfalfa and non-GMO corn consumed by their cows, and they raise their own closed herd of 150 Holstein cows – meaning all their cows were born on the farm (not purchased), and their milk is never blended with any other farms'. They have records for every cow that’s ever been on the farm – and yes, they all have names! Their cows live about twice as long as other non-organic Iowa dairy cows, which sadly tend to have very short lifespans because they’re pushed into such heavy over-production, often through growth hormones. They don’t give their cows growth hormones – they’re rBST/rBGH free – and because they control all the factors of their production, they have ultimate traceability from start to delicious finish. Let’s raise a glass of local milk to that! - A.G.
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Product Feature
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Food & Wine Pairings
Zinfandel is known as America’s Heritage Wine – for good reason. California excels at this grape, which can produce wildly different styles of wine, like these three: Tortoise Creek Zinfandel is lovely old school Zin with classic aromas of briar patch, blackberry, and spice, good acidity, and a generous, fruit-driven finish. This will pair perfectly with light to mediumweight foods from turkey kabobs to pizza and burgers. RCR Cellars Zinfandel is a step up on the “bigger is better” scale – big and juicy on the palate with an exceptionally fine spice component and a nice, bright finish. It’ll pair swimmingly with rich tomatobased pasta dishes, smoked pork chops, or steak. Steele ‘Pacini’ Zinfandel reminds me of the Zins that made me fall in love with the grape. If you’re looking for shy and retiring, best steer clear of this behemoth. Liquid blueberry pie with a side of framboise and cherry compote you could practically spread on toast. Pair with BBQ or smoked pork chops or just drink it out of a jelly jar and smile like the rock star that you are.... – Tom Caufield, New Pi Wine Guy
The white Riesling grape originated in Germany but grows beautifully in Washington State and can make dry, semisweet, sweet, and sparkling wines. Riesling's terroir-driven versatility allows for many food pairings. As a rule of thumb, we like to pair high acidity cheeses with high acidity wines. As appetizers, cheeses like the hand-rolled Roulé, Alemar's Bent River, and sheep milk's Manchego or Pérail are all excellent accompaniments to a fresh, floral Riesling like Revelry, with aromas of tropical fruits and a hint of sweetness. Off-dry, late-harvested Rieslings like Hart Riesling are the perfect accompaniment to Thai and Chinese cuisine. – Mercedes, New Pi Iowa City & Coralville
When I dream of perfect winter pairings, few things sound as profoundly delicious as Four Cheese Baked Mac & Cheese ecipe the rlog at with Bacon and Mushrooms d n i F oop accompanied by a youthful, ur b on o .newpi.c w ww fruit-forward Pinot Noir. Pinot Noir’s cherry-cola fruit and subtle earthy undertones blend beautifully with savory-salty bacon, while acidity cleanses the palate for a full flavor experience with each velvety bite. The ‘Siduri,' and 'The Forager,' from Sonoma County are two of my favorites, fully expressing Pinot’s complex and delicate flavor profile. For a crowd-pleasing budget alternative, I reach for the Castle Rock Mendocino, Lighthorse, or McManis Pinot Noir. – Miss Nik, New Pi Iowa City
Perfect Pairings by New Pi's Specialties Department
There’s no better sound than sitting ‘round with friends and family and hearing that exciting “Pop!” One of my favorite sparkling wines is Segura Viudas Rosé. Strawberry, red currant, and pomegranate hit the palate with playful bubbles and light acidity. Pair with the sweetness and creaminess of snow white Cablanca Goat Gouda for an explosion of flavor. Throw in some apples slices for a fun twist too!! – Chelsea, New Pi Cedar Rapids
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Cooking Classes
Get Cookin'! C L A S S E S AT N E W P I C O R A LV I L L E
Mardi Gras Menu with Chef Ben Halperine Hearty Winter Dinners with Chef Matt Malone Tuesday, Jan. 24, 6-8pm $ 25/person At The Pig and Porter in Cedar Rapids’s New Bo District, Chef Matt Malone focuses on quality dishes prepared with local ingredients. Join Chef Matt as he prepares three delicious one-pot meals, making everything from prep work to clean up fuss-free. Students will learn to make Braised Beef Ribs with Root Vegetables, SouthernStyle Chicken and Dumplings, and Mulligatawny Soup, a peppery, curry-style vegetable soup that will warm your mouth, belly, and soul. Sample-sized portions will be served.
Tuesday, Feb. 21, 6-8pm
30/person Fat Tuesday is historically the time to use up butter and cream in the house in preparation for the austerity of the 40 day Christian observance of Lent. In New Orleans, Fat Tuesday evolved into its own party, Mardi Gras. N’Orleans Chef Ben Halperine brought Mardi Gras favorites to Iowa when he opened Augusta Restaurant. Join Chef Ben as he demonstrates the preparation of Gumbo, Jambalaya, Maque Choux (a traditional creamed corn dish that is a blend of Cajun and Native American influences), and Beignets (French-style doughnuts). Sample-sized portions will be served. $
Ramen Obsession with Serina Sulentic Plant Party for Valentine’s Day with Chef Katy Meyers Tuesday, Feb. 7, 6-8pm $ 15/person Scoop up some love from the plant kingdom for Valentine’s Day with this quartet of scrumptious, healthy treats for you and your valentine! Trumpet Blossom Café in Iowa City is famous for culinary innovation and vegetarian and vegan fare. But you don’t have to be a vegetarian to love your body and feed it more heart-healthy plants and natural goodness. Join Chef Katy as she demonstrates the preparation of Avocado & Berry Galette, Creamy Lemon Basil Dip with Roasted & Fresh Veggies, Ginger-Roasted Sweet Potato Soup with Greens, and Chocolate Almond Fig Bites for dessert. Sample-sized portions will be served.
Tuesday, Feb. 28, 6-8pm $ 20/person Join Serina Sulentic on her obsessive quest to create the perfect bowl of ramen. Serina will prepare the foundation for a ramen broth with miso paste, chashu (braised pork belly), and tasty toppings like fiery pepper sauce, fried shallots and garlic, and marinated eggs. In addition, she will demonstrate how to make the perfect potsticker. Samples will be served, and each participant will leave with broth to make their own bowl of ramen at home.
German Comfort Foods with Frank Wildensee Tuesday, Mar. 7, 6-8pm $ 25/person
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New Pi member-owner Frank Wildensee is a native of southwestern Germany’s Swabia region, an area known for its simple, hearty, farm-fresh cuisine – the perfect comfort foods for the end of the Iowa winter. Frank will show the class how to prepare an authentic Swabian meal: Sauerbraten in Juniper and Red Wine Marinade with Homemade Spätzle, Rotkraut (red cabbage with apples), Maultaschen (stuffed pasta with ham, bacon, and greens), and Ofenschlupfer (bread pudding dessert). Happy samples will be served.
Vegetarian South Indian Cooking Made Easy (Plus Singing!) with Usha Balakrishnan, The Singing Chef Tuesday, Mar. 28, 6-8pm $ 25/person
Cooking Classes Pickles Gone Wild: Homemade Probiotics with Chef Katy Meyer
Usha Balakrishnan is a skilled cook, able to easily create healthful, gluten-free South Indian meals in an American kitchen. Join Usha as she teaches the basics of vegetarian cuisine from Tamil Nadu (a state in the southern tip of India), preparing Green Beans Koottu in Mung Dahl Sauce, Savory Coconut Rice Chaadam with Cashews, Spiced Potato and Kale Karee, and Rose Water-Flavored Goat Milk Mohr Beverage. Usha, trained in Carnatic vocal music style, will add a dollop of singing while the food is being prepared, to celebrate the birthday of the Indian dancing god Shiva. Samples will be served.
Thursday, April 20, 6-8pm $ 20/person
Pizza From Scratch with New Pi’s Baker Chad Clark
Hands-On Tamales with Bill Schintler
Tuesday, Apr. 4, 6-8pm $ 20/person
Tuesday, Apr. 25, 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 demonstrate the preparation of Beer Crust Pizza with Uncured Pepperoni, Arugula, and Aged Cheddar Cheese; Micro-Thin Crust Pizza with Sun-dried Tomatoes, Herb-Infused Goat Cheese, and Fontina Cheese; and Herbed Crust Pizza with Black Olives and Red Bell Peppers with Feta, Mozzarella, and Provolone cheeses. Sample-sized portions will be served.
Tamales, Mexican party favorites that can be sweet or savory, are prepared by placing masa corn flour dough and a filling in a corn husk, which is then rolled and steamed. Just in time for Cinco de Mayo, join talented home chef Bill Schintler as he hosts a tamalemaking class featuring meat, vegetarian, and vegan fillings including Chicken and Pork Green Chili, Spicy Cheese, and Sweet Potato with Bean. After Bill demonstrates the preparation of tamales, he will invite the class to take a turn creating their own tamales to take home. You'll get to sample side dishes including Albondigas, Guacamole, Queso Flameado, and Salsa Verde too.
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 offer samples of her favorite ferments and serving suggestions. She'll also sample featured cultured foods from the Co-op shelves.
Italian Easter with Chef Gianluca Baroncini Tuesday, Apr. 11, 6-8pm $ 30/person In Italy, Easter – called Pasqua – is traditionally one of the largest holidays of the year, marked by festivals and large processions through the streets. In true Italian style, food plays a central role in the celebration. Join Chef Gianluca Baroncini (of Iowa City’s beloved Baroncini Ristorante) as he prepares an Italian Easter feast featuring Gorgonzola Polenta with Salumi, Spring Risotto, Lamb Chops with Roasted Spring Veggies, and a dessert of Ricotta Crème. Samples will be served.
REGISTRATION IS REQUIRED
Visit our Classes & Events Calendar to register at www.newpi.coop, or contact Maggie Wacker at (319) 248-6420 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.
january/february/march 2017 • www.newpi.coop
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