Always FREE
october/november/december 2016
French Wining & Holiday Dining
Page 8
New Pi Presents...
The Relaxing Holiday Page 9
Local Apples & Spice
+ New local hard ciders!
Your Guide to Saving $
Page 12
on Groceries Page 14
+ Coupon inside!
STORE SUPPORT OFFICES 22 S. Linn St., Unit 2A • Iowa City, IA 52240 (319) 248-6400 open Mon.–Fri. 8am–5pm
Local Producers: Apples and Spice p. 12 Fantastically Frugal Fall Recipes p. 16 New Pi Cooking & Wine Classes p.19
www.newpi.coop EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer DESIGN Mel Roling PHOTOGRAPHY Ben Partridge CONTRIBUTORS Jody M. Caldwell, Genie Maybanks, Theresa Carbrey, and Robert Morey PRINTER Royle Printing, Sun Prairie, WI
Board of Directors Meetings All owners are welcome! October 23 Annual Owner Meeting
6:30pm, Terry Trueblood Rec. Area Details to the right.
October 26
2pm, New Pi Store Support Offices 22 S. Linn St. (3rd floor), Iowa City, IA 52240
December 21
6:30pm, New Pi Store Support Offices 22 S. Linn St. (3rd floor), Iowa City, IA 52240
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, cslessor@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.
Deadline for Jan./Feb./Mar. issue is Nov. 30, 2016.
3338 Center Point Rd. NE • Cedar Rapids, IA 52402 (319) 365-2632 open daily 8am–9pm
French Wining & Holiday Dining p. 8 New Pi's Holiday Menu p.10
Submit comments to Allison Gnade at any store or email agnade@newpi.coop. No more than 500 words.
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
Theresa Carbrey, New Pi Education & Outreach
s of a for nearly 40 year es er Th to u yo k an Th Pioneer Food Co-op! commitment to New ber of the Cooperative and has
mem Theresa was a founding Come celebrate Theresa's retirement . ars ye 39 for ff Terry been on sta tober 23 at 2pm at the Oc g tin ee M r ne Ow al lute best in her at our Annu wish Theresa the abso e W . ea Ar on ati cre Re Trueblood of 2016! retirement at the close
—Brad Lynch, Cedar Rapids Store Manager
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!
Deadline for Jan./Feb./Mar. issue is Nov. 30, 2016.
F
orty-five years ago New Pioneer set out to satisfy a hunger for clean food, raised fairly and in a sustainable manner. We have succeeded amazingly well, enduring and thriving across the decades. The ideas of protecting and improving our soil, enhancing our health with plant foods, and supporting local enterprises are now widely embraced. Food co-ops across the nation played a role in raising awareness about all these issues. Food co-ops are different and unique in that the people who shop at co-ops actually own the business. It’s representative democracy when you vote for the Co-op Board! How many fresh markets are locally owned and democratically controlled? It’s our goal to meet your needs! As a founding Co-op member-owner, I’ve witnessed memberowners brave controversy to get their needs met. The introduction of coffee, sugar, meat, and beer rocked our little world in the early days of the Co-op. Now everyone understands: just walk past the products you don’t want. Our ongoing work to provide food with integrity has led to today’s fabulous cakes made with organic flour and local butter, Fair Trade chocolate, and non-GMO sugar, assembled by staffers with 401Ks and full health coverage. That’s a sweet treat I can eat! Ahem, as a “now and then” menu item… The New Pioneer faces unprecedented competition at this time. The surge in awareness of fresh, local, natural, and organic is a good thing for the planet, and for those who follow us. With your support we can look forward to another 45 years of serving the community. After a hot, humid summer the cool weather feels good. It’s time to roast squashes and turkeys, bake cookies, and set out interesting cheeses. Crisp red apples, shimmering gold leaves against bright blue skies, and the comradery of friends and family make fall a pleasing time of year. Whether serving a gathering, dining solo, or with your immediate family, look to the Co-op for food that provides authentic, delicious sustenance, and strengthens your community.
Co-op Letter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Submit comments to Allison Gnade at any store or email agnade@newpi.coop. No more than 500 words.
ey rbr
Reflections from a Departing Pioneer
T h eresa Ca
Owner Beat
Cool weather is coming!
Q : What foods will you prepare this fall? A
Tama Hermann, left, and Mindy Free compare vegetables in the Coralville store produce department. Tama, left, is happy to prepare organic broccoli for her 2-year-old grandson. Mindy, right, likes to include leeks in her soups. Mindy’s favorite soup is ground turkey: brown the turkey with veggies, add chicken broth and a can of beans, and then top the hot soup with an egg!
y, Theresa Carbre on ti ca u Ed New Pi & Outreach
"Today we're buying a rump roast and a chuck roast. The grass fed beef tastes good! We like to serve a three bean salad with balsamic vinaigrette and enjoy fresh fruit for dessert." – Bill and Debbie Smith at New Pi Iowa City
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"I am on a health kick and am exploring cultured foods! They promote good digestion by providing helpful bacteria. I plan to make my own special sauerkraut using cabbage, cauliflower, and broccoli. I am also going to make kefir using coconut milk!" – Kay Smith at New Pi Coralville
"The soups are very good here! I choose Cheeseburger Chowder sometimes, also Clam Chowder. The Co-op Rye Bread reminds me of my native Bavaria. To celebrate my German-American heritage, I roast smoked bone-in pork chops and serve them with red cabbage. Sometimes I even make dumplings!" – Anneliese Heider Tisdale at New Pi Cedar Rapids
new pioneer food co-op’s newsletter
"People love New Pi's Raspberry Cheesecake. It is an easy holiday dessert. I have a lot of fun decorating cakes; I have done some silly and fun things! Any occasion is enhanced by a gorgeous, delicious cake, I say." – Kelly P., Pastry Decorator on staff at New Pi Cedar Rapids
"The best item in the produce department: the Japanese sweet potatoes! They are such a dark red they look almost purple. I cube them with onions and roast them in the oven drizzled with olive oil. They are very good seasoned with salt and pepper. Sometimes I top them with Parmesan cheese." – Kranti C. at New Pi Cedar Rapids
Ingredient Comparison: Lunch Time
w e f e e r eding our a t a h kids? W “Are we allergic to food, or what has been done to it?” – Robyn O’Brien, food activist
S
ynthetic food additives like tert-butylhydroquinone (tBHQ)—which Michigan State University researcher Cheryl Rockwell is currently investigating as a possible link to increased food allergies—are not even listed on many commercial bread products because they are added in “insignificant amounts” during the milling process. All New Pioneer Co-op breads are hand-made at The Hub, New Pi’s bakehouse in North Liberty. Our bakers use high-quality flours including organic flour from Early Morning Harvest in Panora, Iowa, and flours from King Arthur Flour in Norwich, Vermont—neither of which allow preservatives like tBHQ.
Let’s take a look at some additives in common food items we use to make our kids’ lunch sandwiches every day: Bread: Processed breads often contain azodicarbonamide to help condition dough to make spongy bread. This compound is also used to make foamed plastic products like yoga mats and tennis shoes. It isn’t food, and we avoid it throughout the store! Lunchmeats: Many lunchmeats also contain nitrates, which the Mayo Clinic suggests may be linked to heart disease. New Pi doesn’t sell products containing added nitrates. Peanut Butter: The partially hydrogenated oils (PHOs—the main source of trans fats) found in many commercial peanut butters are absolutely unnecessary! In fact, the FDA has already announced a ban on these artery-clogging additives, and has given the food industry three years to comply. You won’t find PHOs at New Pi. Jams: High fructose corn syrup (HFCS) is an interesting topic. While it’s unclear if the body handles this ingredient any differently than table sugar, it is clear that too many added sugars are affecting the nation’s waistlines and overall health. We do know that nearly all HFCS is made from genetically modified corn. In Iowa, that means more pollution to our waterways—genetic modification of seeds has actually increased herbicide and pesticide use, contrary to its intentions—because folks, Iowa’s farmland is where GM corn for HFCS is grown. The Co-op doesn’t allow high fructose corn syrup in our stores.
ks, Genie Mayban ng New Pi Marketi Coordinator
News on Triclosan On September 2, 2016, the U.S. Food and Drug Administration (FDA) issued a ruling that, starting next year, antiseptic soaps containing antibacterial agents such as triclosan can no longer be marketed. It's still allowed in many other products such as acne and body washes, hand sanitizers, toothpaste, and fabrics and other items marketed as "germ killing" or "antimicrobial." The FDA’s studies show that antibacterial soaps may be creating more havoc than good, as their use can pose health risks such as creating bacterial resistance (by undermining antibiotics), encouraging superbugs, and even altering hormones! Oh, and that research also tells us that antibacterial soaps don’t work any better than simple soap and water! Triclosan wasn’t introduced on the market until 1984, and has since become ubiquitous. Antibacterial agents are now found in everything from hand soap to sponges to toothpaste. Researchers have discovered that triclosan is washing down drains and building up in lakes and streams—a major environmental concern.
Good Clean Food is another reason #whyinewpi!
Your Co-op doesn't allow triclosan on our shelves.
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If you like discussing current food and health news topics, follow us on Facebook! www.facebook.com/newpioneercoop
new pioneer food co-op’s newsletter
ks, ng
The Lunch Box
THE LUNCH BOX:
New Pi vs. Big Chain Store
New Pi's White Sandwich Bread — JUST 4 INGREDIENTS! —
New Pi’s Field Day Organic Peanut Butter
Ingredients: Organic flour, water, yeast, salt.
VS. Big Chain Store Brand White Bread Ingredients: Enriched bleached flour [wheat flour, malted barley flour, niacin, iron, thiamine mononitrate (Vitamin B1), riboflavin (Vitamin B2), folic acid], water, high fructose corn syrup, yeast, contains 2% or less of each of the following: vegetable oil (soybean and/or cottonseed oils), wheat gluten, salt, calcium sulfate, dough conditioners (may contain one or more of the following: mono- and diglycerides, ethoxylated mono- and diglycerides, sodium stearoyl lactylate, calcium peroxide, DATEM, calcium iodate, ascorbic acid, azodicarbonamide, enzymes), calcium propionate (preservative), yeast nutrients (monocalcium phosphate, calcium sulfate, ammonium sulfate and/or calcium carbonate), corn starch, distilled vinegar, soy lecithin, milk, soy flour.
Ingredients: Organic peanuts, sea salt.
New Pi’s Ferndale Free-Range Smoked Turkey Breast Lunch Meat Ingredients: Free-range turkey breast, water, sea salt, maple syrup, brown sugar, celery juice powder.
VS.
VS. Mainstream Brand’s Peanut Butter Ingredients: Roasted peanuts, sugar, hydrogenated vegetable oil (cottonseed, soybean, and rapeseed oil) to prevent separation, salt.
Mainstream Brand’s Turkey Breast Lunch Meat Ingredients: Turkey breast, water, honey, less than 2% of: dextrose, salt, modified food starch, potassium lactate, carrageenan, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrite, natural flavoring.
New Pi’s Crofter’s Organic Strawberry Spread Ingredients: Organic strawberries, organic cane sugar*, natural apple pectin, ascorbic acid (vitamin C), citric acid. *Made from organic sugar from an ethical and environmentally-friendly source certified EcoSocial by IBD.
VS. Mainstream Brand’s Strawberry Jam Ingredients: Strawberries, high fructose corn syrup, corn syrup, sugar, fruit pectin, citric acid.
october/november/december 2016 • www.newpi.coop
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Life's a Picnic
French Wining & Holiday Dining
Robert Morey, Best Case Wines
D
espite the kitschy commercialism that can accompany the season, i love the holidays. Above all, I love gathering for festive communal meals. I am a wine guy, so when I think of eating, I think wine. The difficulty of choosing a Thanksgiving wine is that turkey tends to be at the center of the plate, surrounded by heavier fare like dressing, potatoes, and beans. An insubstantial white would disappear, and a full-bodied bruising red would be clumsy. I am a Francophile, so I usually (though not always) think of French wines. Thanksgiving is a quintessentially American holiday, but French wines are made to enjoy with food, and these wines – whose winegrowers I visited in person to select these wines for you, with New Pioneer’s wine purchaser Melissa Arp, in February – can bring pleasure and delight to your turkey table and festive holiday events. Bubbles. Who doesn’t relish that beautiful sound, the *pop* of a Champagne cork? Nobody, that’s who. Champagne Vollereaux Brut is the perfect way to get the festivities started. There are good sparkling wines for less money, but Vollereaux offers affordable elegance. Made by sixth-generation family winegrower Franck Vollereaux, this wine is a model of balance and grace, and pairs happily with virtually any food. Riesling. For a white, you can’t do better than Riesling. Riesling can range from very dry to very sweet, but the grape’s natural acidity means that good Rieslings have a sense of balance that allows them to pair with many kinds of food. I prefer dry wines, so my choice would be the Charles Baur Cuvée Charles from Alsace. It’s bone-dry and crisp, with citrus and white-flower notes, and minerality to spare. Pink. Anyone who knows me knows that I love dry rosé wine, especially in the summer, but increasingly, all the year long. My picks this year: the sublime Domaine Les Grès from Provence, or the spicier, organic Clavel Pic Saint Loup “Mescladis.” Either will contribute lovely color to the table and crank up the yum-o-meter at the same time. Pinot Noir. The Pinots from Illahe Vineyards in Oregon are hard to beat for the money, but sticking with the French theme, I would nominate the Franck Millet Sancerre Rouge for “wine of the year” in my book. Grown in the cool climate of the upper Loire Valley, this is unlike any Pinot you have ever had: very light in body, ethereally flowery in aroma, silky in texture; the wine is a lovely, understated marvel. Some wines want to shout; this one whispers so beguilingly and beckoningly. JOIN ROBERT FOR A FREE WINE TASTING! INFO AND DATES ON PAGE 19.
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new pioneer food co-op’s newsletter
. ax l e R . e h t a e Br New Pi presents…
THE RELAXING HOLIDAY Starring New Pioneer Co-op House-Made Holiday Favorites with Fresh, Local Ingredients from Local Farmers
T
ake a breath of relief: you’ve got New Pi’s crew on your side! Our talented chefs and pastry artists are here to make your holiday feasts easy, beautiful, and delicious. We cook and bake everything from scratch so you can enjoy the best without all the mess.
New Pi cooks and bakes with many local and organic ingredients, including: Ferndale Market local cage-free turkey, Early Morning Harvest local organic flour, Frontier Co-op local organic herbs and spices (more on them on p. 12), Farmer’s Hen House local cage-free eggs, local Hansen’s Dairy cream, local honey, local Beeler’s bacon, and as much local and organic produce as the season permits.
y ur speciall Look for o wine boxes oliday selected h – available by eal – a great d rder only! n li n o eo pi.coop www.new
Place your order in advance through www.newpi.coop and you can even settle in for one of those time-honored holiday traditions – the nap! – both before and after the festivities!
If you’d like to cook your own turkey, we have:
. Local free-range Ferndale Market turkeys (Cannon Falls, MN) available frozen or fresh (limited quantity). . Local organic turkeys – also limited quantity – from Larry Schultz (Owatonna, MN)!
NEW! Reserve your turkey online! 5% off a future shopping trip with online turkey reservation! october/november/december 2016 • www.newpi.coop
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Mariposa Farm
Local Rosemary in Chef B's Organic Cranberry Sauce
Thanksgiving TURKEY
DINNERS
Leave the fuss to us and let New Pi help you enjoy a relaxing holiday with a delicious dinner prepared with ingredients from our many local producers.
Ferndale
Local Freerange Turkey
Single Holiday Turkey Dinner $12.99
Slices of roasted local free-range Ferndale turkey breast, Organic Yukon Gold Mashed Potatoes with Turkey Gravy, Green Bean Casserole with Fried Shallots, and Chef B’s Organic Cranberry Sauce.
Family Turkey Dinners
Available by order only, for pick-up Nov. 21-23 for Thanksgiving.
SMALL (SERVES 4-6 ADULTS) $120
Slices of roasted local free-range Ferndale turkey breast, thigh, & drumstick, 3 New Pi
HOLIDAY BREADS family-style sides of your choosing, 16 oz. of our Turkey Gravy, 12 New Pi Dinner Rolls
• Dinner Rolls & Special Holiday Dinneror Rolls (Available Nov. 24-26 & Dec. 23 & 24)Pie. (Cottage, Granary, Oat), and a delicious New Pi Pumpkin $2.99-$4.29/DOZ. • Stollen & Chocolate CherryLARGE Bread (Available Dec.8-10 23 & ADULTS) 24) $7.99 $ (SERVES • New Pi’ s Bread Cubes (Available starting Nov. 3) $2.49 Same as above but with more turkey, 6 New Pi family-style sides of your choosing, 32 oz. Prepare yourTurkey familyGravy, stuffing24orNew dressing recipe with Pi’s Bread Cubes,ora Oat), mix and 2 New Pi pies of our Pi Dinner RollsNew (Cottage, Granary, of our toasted hearth breads made with local organic Early Morning Harvest flour. (Pumpkin, Sweet Potato, Pecan, or Apple).
160
Organic Greens Local Organic Sweet Potatoes
New Pi’s Family-style Sides
• Brussels, Bacon, & Black-eyed Peas (with local bacon) • Chef B’s Organic Cranberry Sauce (vegan & wheat free) • Green Bean Casserole with Fried Shallots • Organic Cranberry Jalapeño Relish (vegan & wheat free) • Maple Pecan Local Organic Sweet Potatoes (with pure local syrup) • Home-style Bread & Quinoa Stuffing (vegetarian) • Organic Yukon Gold Mashed Potatoes • Local Free-range Ferndale Turkey Gravy
Party Platters starting at $30
Beeler's
Local Bacon in Brussels, Bacon, & Black-eyed Peas
Order online by Nov. 16 at www.newpi.coop or call your Co-op to place an order by phone.
Iowa City: 338-9441 | Coralville: 358-5513 | Cedar Rapids 365-2632
Thanksgiving pre-orders end Wednesday, Nov. 16.
Early Morning Harvest
Sweet Raw Joy
Raw, Vegan, Wheat Free Sweets
Local Organic Flour
Hansen's Dairy
Local Cream
rm
y in ic ce
Holiday DESSERTS
Pies, Pumpkin Cheesecakes, & Cookies Galore! • Pumpkin & Sweet Potato Pies – also available vegan • Pecan & Apple Pies • Apple Almond Tart, Apple Galette, & Caramel Apple Coffee Cake Ring • Pumpkin & Raspberry Cheesecakes – 6", 8", or 10” (Please see full menu – available at Cupcakes New Pi or ator www.newpi.coop • Sweet Potato 6” Baby Cakes– for all sizes, prices, and options.) • Olive Oil Orange Pound Cake, Fruitcake, & Date Nut Loaves • Pumpkin Cookies (vegan) • Pumpkin Potato Pies –Bread also available miniature or only) vegan • Stollen&&Sweet Chocolate Cherry (AvailableinDec. 23. & 24 • Oatmeal, Pecan (also in mini!), & Apple Pies • New Pi’s Holiday Gingersnap Cookie Dough •Bake Apple Almond Tart, Apple Galette, & Caramel Apple Coffee Cake Ring and decorate gingerbread men and houses with New Pi’s traditional • Pumpkin Cheesecakes – single servings or cakes up to 10” Gingersnap Cookie Dough for easy, fun, delicious results! • Maple Butterscotch Cupcakes Order•by Wednesday, Nov. 16, or for6”Thanksgiving Sweet Potato Cupcakes Baby Cakes or Friday., Dec. 16, for Christmas • Olive Oil Orange Pound Cake, Fruitcake, & Date Nut Loaves SWEET RAWorJOY HOLIDAY SWEETS • Pumpkin Cookies (vegan) Whoopie Pies All Sweet Raw Joy treats, made by Cedar Rapidian Laurie Moritz in • New Pi’s Holiday Gingersnap Cookie Dough New Pi’s kitchen, are raw, vegan, and wheat free – dairy, Bake and decorate your gingerbread men and houses no with Newwheat, Pi’s traditional soy, or processed sugar. Absolutely rich and delicious! Gingersnap Cookie Dough for easy, fun, delicious results! • Pumpkin Cheesecake with Ginger Spice Crust (available until fresh baking pumpkins run out) • Chocolate Walnut FYJ (Feed Your Joy “Fudge”) • Chocolate Mint FYJ (available end of Nov. through Jan.). To order Sweet Raw Joy desserts for pickup at any of our 3 stores, please call Laurie Moritz at New Pi Cedar Rapids at (319) 365-2632.
New Pi's House-made Chocolate Cherry Bread available only on on Dec. 23 & 24!
Apples & Spice
Frontier Co-op Spices & Herbs
T
Spices Frontier
his September, Frontier Co-op celebrated their 40th anniversary! It's been amazing to watch a tiny company founded by two people in a riverside cabin in Iowa grow into the industry leader in organic and natural herbs and spices that they are today! With over 500 employees and more than $170 million a year in sales, there is no doubt that Frontier Co-op is doing something RIGHT! We asked long-time Frontier Co-op employee and New Pi friend Patly Clarey Sage what it is, exactly, that sets Frontier Co-op apart: "It’s not just a job; it’s a way of life. I have honestly said that for over 20 years! You get to bring your family, you get to eat a healthy meal surrounded by one another, you get to work out, and we’re in the natural products industry. We are surrounded by healthful and happy products. We are a member-owned cooperative, and each member gets one vote. These members expect us to be leaders in all walks, and that’s the efficacy, quality, and integrity that we’ve always had at Frontier. It’s in the products, and it’s in the lifestyle.” Frontier Co-op is so committed to supporting the cooperative lifestyle that they purchased an owner-share in New Pioneer Co-op for each of their employees who desired one! It’s a beautiful way to support their workers and our community. Today, Frontier Co-op, headquartered in Norway, Iowa, sells their products to organic food retailers all over the world by following their mission statement: Nourish people and planet. Always be fair. New Pi celebrates this commitment to their core values. Happy Birthday, friends! We <3 Frontier Co-op!
– Genie Maybanks, New Pi Marketing Coordinator
Buffalo Ridge Orchard “The best thing about being an apple farmer is that, unlike a ripe tomato, [an apple] doesn’t have to be picked right now. It can wait until tomorrow. It is a nice pace.” – Emma Johnson
B
uffalo Ridge Orchard is located at the top of Buffalo Ridge, just outside of Central City, Iowa. It’s a picturesque landscape–so calm and serene that all you can hear are songbirds and the leaves of 3,600 apple trees rustling in the breeze. Farmer Emma Johnson’s mom started the orchard with the romantic memory of a heritage apple tree from her grandmother’s farm as her inspiration. Each year, the family adds more trees to the orchard, allowing them to grow their business slowly, at a comfortable pace. Emma; her husband, Marcus; her parents; and a few others all work the land. Buffalo Ridge Orchard is a labor of love. Buffalo Ridge grows over 50 varieties of apples, with the goal of providing one yellow and one red variety at a time for the length of the season. Of special interest is Emma’s favorite mid-season apple, Sweet 16 (also known as Song of September). It is an especially sweet, crisp, and crunchy apple with hints of cherry she can smell as she harvests them. Marcus is fond of the Swiss Gourmet variety. It has a nutty flavor, and pairs extremely well with cheese. – Genie Maybanks, New Pi Marketing Coordinator
Check out Genie’s visit to Buffalo Ridge Orchard on Instagram: www.s.coop/24ikr 12
new pioneer food co-op’s newsletter
Local Producers
Wilson's Orchard
Wilson's
Y
r ha Orc
ou’d think that Wilson’s Orchard, an 80-acre farm along Rapid Creek in Iowa City, that first opened in 1985, would be content with its 120 varieties of endlessly edible apples suitable for a full range of palates. They have a robust pick-your-own apple business at the farm, where they also make apple cider (which you can get in slushy form!), apple turnovers, and apple cider donuts, and they grow pumpkins. What more could you ask for? Enter Paul Rasch, a fourth generation orchardist, and Sarah Goering, who bought the orchard from Joyce and Robert “Chug” Wilson in 2009. With all this raw material in place, why not expand into hard cider, made from 100% apple juice? They bottled their first batch of hard cider—called Goldfinch—in 2015. Today, they produce 4 different hard ciders, and use the leftovers from the cidermaking process (apple skins and bits known as “pomace”) to feed the heritage pigs and sheep raised on their farm. Rapid Creek Cidery, a year-round event and cider-tasting space built from a 100-year-old barn, owned by their daughter Katie Goering, is set to open in 2017. We can’t wait! –Jody M. Caldwell, Contributor
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Fro ntie r Sp ices
Wilson's Orchard, Iowa City, Iowa Find Wilson’s Orchard products at all 3 New Pi locations! In your Co-op's produce department: Wilson’s family-friendly, nonalcoholic apple cider will be in our refrigerators through the New Year. It has been an awesome year for growing apples—and eating them. Our stores carry the tastiest varieties as they ripen! In your Co-op's beer aisle: You’ll find these flavors of Wilson’s Hard Cider in shareable 4-packs: the “slightly sweet” Goldfinch; the “marriage of cider and hops” called Hoppleseed; Spiced Up, a cider enlivened with mulling spices; and the brand new Cherry Crush, which features a happy burst of Wilson’s tart cherries.
d Apple Cider r a ch
Wils on' sO r
And in your Co-op's grocery aisle: We also carry Wilson's Cider vinegar so you can acidify your cooking with local flavor too!
october/november/december 2016 • www.newpi.coop
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Your Guide to Saving $ on Groceries
s y a 14StW $ $ g n i w o r h T p o
to n i B t s o p e h m in t Co
American families throw out about $1,500 of food each year – about 1,000 pounds of food per family. Allison Gnade, Editor Place produce front and center. In my house, the produce drawer is where good produce goes to die! Give produce the prime real estate: at the front at eye-level. Relegate stable goods to the produce drawer – root vegetables can chill there just fine, or rename the drawer entirely (we keep beer in ours!). Practice FIFO: First In, First Out. Rotate your stock in your fridge by putting new buys behind what needs to be used up so nothing gets lost in the shuffle. Keep dairy and eggs out of the fridge door. The door is the warmest part of the fridge, so food kept there is more susceptible to spoilage. Bulk buys may be costing you more. Stores that specialize in massive quantities tend to push you into overbuying. Who can eat five pounds 14
new pioneer food co-op’s newsletter
of fresh salad, if you’re not throwing a dinner party for twenty? Save bulk buys for shelf stable products like toilet paper. Psst – We actually offer a great price on toilet paper! Field Day 2-ply 300 sheet jumbo roll 12-packs: $6.99. Ours is 100% recycled paper to boot!
Prioritize fresh. Use fresh foods – like produce and fresh meats – soonest, while they’re at their best. Save pantry staples and frozen veggies and meats for later in the week.
But buying in the bulk aisle costs less. Skip the packaging… skip part of the price tag too! Our bulk aisle is a great place to find deals on everything from quality chocolate chips to wild rice and local granola.
Use the freezer to hit the pause button. If there are more leftovers than you’ll realistically eat (or have an appetite for: variety = spice of life), send them to the freezer right away so they don’t turn into compost. The same goes for produce: if there’s more than you want for dinner and it won’t keep, cook that broccoli and freeze it for later.
Go clear. Invest in a nice set of clear (ideally glass) containers for food storage. Mason jars actually work great for things like cheese and leftover rice. If you can’t see it, you probably won’t eat it.
Put half that loaf of bread on ice. If your household won’t eat the whole loaf while it’s fresh, store the second half in the freezer where it won’t mold or go stale. Make sure it’s sliced, so you can pull one slice at a time.
Plan meals around the sales and the contents of your kitchen. Eggplant and tomatoes both on sale, and bread heels going stale? Turn the bread into breadcrumbs and it’s Eggplant Parmesan night. It goes without saying, but stock your pantry with interesting shelf-stable ingredients when they’re on sale for a broad palette to work with. The eating-by-the-sales method can also help you out of food ruts! Go European. If your schedule can accommodate, shop more frequently and purchase what you’ll eat in the next few days. You’ll be less likely to over-buy and end up eating fresher, more nutritious produce! ‘Sell by’ dates aren’t a line in the sand. ‘Best By,’ ‘Use By,’ Enjoy By,’ and ‘Sell By’ dates aren’t industry standard, nor are they regulated by law – they just indicate when the product is at peak quality. Use your senses to determine whether an item is actually off. If it’s molding, for example, toss it (the exception is hard cheese: just remove the mold and a little extra). You may be surprised to hear that eggs are often still good 3-5 weeks after their date (a trick to test them: put them in water – if they sink, they’re good, if they float, toss them), and unopened yogurt is often good 2-4 weeks past, according to Dana Gunders, author of The Waste Free Kitchen Handbook. Move it on out. Plan one day a month (or week!) as fridge clean-out day. Soups, frittatas, roast vegetables, and nachos are perfect catch-alls for foods that need to be eaten. Hold onto that chicken carcass (stash it in the freezer if it doesn’t line up with clean-out day) to turn into stock along with any limp celery and carrots, which are perfect for stock. Some people go as far as making stock out of what would otherwise be compost: most vegetable trimmings are ready for the stockpot, and even eggshells! Info: www. thesweetbeet.com/vegetable-stock And finally… Cooking is the perennial money saver. If you cook your food yourself, you’ll save money every time (and it’s usually healthier too). Stick to the store perimeter – fruit and vegetables, proteins, dairy – to DIY dinner.
Tour de Vin
Shopping Secrets for Snagging Great Deals at Your Co-op Take advantage of our Flash Sales! These deals are great, but they don’t last long – sometimes a weekend, sometimes just an afternoon! – so sign up for New Pi’s emails to get the message in time: go to www.newpi.coop & click “Sales & Newsletter Sign-up” at the top.
Stock up on Double Deals Wednesdays. We roll out new sales for you twice monthly, and always on a Wednesday. That day is a magical day: Double Deals Wednesday! All our sales from the previous flyer and the new sales flyer are on sale at your Co-op that day. Again, you’ll want to get our emails to be in the loop – sign up at www.newpi.coop
Shop Our Orange Sale Tags. All. The. Time. Our sales at the Co-op aren’t a nickel or a quarter off – they’re often dollars and dollars off. Our sales are the real deal. Stock up and save – big time.
Compare prices with comparable units. We make it easy to compare prices on the 6 oz. package and the 12.75 oz. by breaking it down for you! Look closely at our shelf tags and we’ve got it priced out by the ounce (or appropriate unit). Yogurt, for example, is a great one to buy in the large size – choose plain and stir in a different jam (or honey or syrup) from your pantry for a different flavor every day! Packaging can be misleading – some will surprise you.
Make friends with Co-op Basics. Look for the purple shelf tags throughout the Co-op for Co-op Basics: great values on clean and organic products every day of the year! Co-op shoppers asked for more budget friendly options and we’ve answered the call by introducing Co-op Basics.
Win with our many wine discounts. Did you know your Co-op offers great wine case discounts? 10% off if you buy a case of wine (12 bottles) – and it can be a mixed case of all different wines! We also offer 5% off a half case (6-11 bottles). Hot tip – Fill most of a case with your standbys to get near the 10% off threshold, then fill out the case with a couple special bottles to get the deal hunter’s version of a splurge.
Get the lowdown on our Best Cellars. Our Best Cellars wine aisle end-caps offer the best deals on excellent wines – often the best prices in the country! Read our wine experts’ tasting notes for each bottle so you’ll take home something you’ll love.
Get the Wine for Brains hook-up. Sign up for the [WINEFORBRAINS] emails from New Pi Wine Guy Tom Caufield if: 1. You want in on all kinds of really cool wines – some are super-special crazy members-only SALE SALE SALE pricing that will cause your eyes to pop out and your jaw to drop to the floor. 2. You like being ahead of the curve on what's new and cool and getting access to stuff that will make you the envy of all your friends. We let Tom go wild with this one. Get in on it with that email signup, yet again, at www.newpi.coop
Revel in our Tuesday Rotisserie Chicken Deal. We’ve got your back with dinner in a hurry with our weekly Tuesday Rotisserie Chicken special: whole cage-free chickens for $7.99 or half chickens for $4.99! Crispy skin, succulent flesh, great deal, humanely raised. Nowhere does it like us.
Don’t miss Owner Discount Days. All Co-op Owners: Every first Tuesday of the month – 10% off supplements and body care products at your Co-op!
Senior Co-op Owners (60+): Every first Monday of the month – 10% off storewide (excluding alcohol & milk)! Every Monday – 20% off supplements!
Bike, walk, or ride the bus to any New Pi store and get a stamp on your card at the register. Fill the card and get $2 off your $10 purchase! Good for your body, your planet, and your wallet! Ask any cashier for a card.
Fantastically Frugal Fall Recipes
Kraut-chi – Baechu (Cabbage) Kim-chi Recipe from Wild Fermentation by Sandor Katz
arm & CS eF
This is kimchi for people who think they don’t like kimchi! This version is more gingery than peppery and is often called “kraut-chi” because it’s a hybrid of kim-chi and sauerkraut (the Korean and German words, respectively, for fermented vegetables) and doesn’t involve rubbing the cabbage leaves with chili paste as in traditional kim-chi. Customize it to your tastes – skip the peppers entirely, or make it as hot as you want; feel free to up the onions, garlic, chilies, or ginger. More info at www.newpi.coop/eat-local-week-kimchi Echollectiv Timeframe: about 1 week Lots of these ingredients Makes 1 quart come from Echollective! sea salt 1 lb. Chinese cabbage (or Napa cabbage or bok choy) 1 daikon radish or a few red radishes 1-2 carrots 3 T. freshly grated ginger root 3-4 cloves of garlic 1-2 onions, leeks, a few scallions, or shallots 3-4 hot red chilies, depending on how hot you like your food, or any form of hot pepper – fresh, dried, or in a sauce
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fantastical y FRUGAL RECIPES
While kim-chi may sound extremely mysterious, it’s actually just a chop job! Get together with friends and make a party of it (everyone can go home with their own jar – just increase the recipe). Depending on our weather, we’ll have nearly all the ingredients from local farmers at your Co-op! (Fingers crossed for local ginger from Pheasant Run Farm!) Enjoy toothsome wheat berries in this dressed up Mushroom Pilaf, which would make a wholesome main course or side, and take a page from my book and prepare this butternut squash recipe as a side to your holiday feast. To top off a special meal (or, hey, any “special” Tuesday night!), these Pots au Chocolat are about the easiest indulgent and elegant dessert you’ll find! –A.G. 16
new pioneer food co-op’s newsletter
Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty. Coarsely chop the cabbage and slice the radish and carrots. Soak the vegetables in the brine, and cover with a clean plate and a weight (such as a clean jar or plastic bag filled with liquid) to keep the vegetables submerged until softened. This can take a few hours or overnight is even better. Add other vegetables to the brine such as snow peas, seaweeds, Jerusalem artichokes, or anything you like. Prepare the spices: grate the ginger, chop the garlic and onion, remove seeds from the chilies and chop, crush, or throw them in whole. Kim-chi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste if you like, just make sure it has no chemical preservatives, which inhibit microorganisms (and kimchi is a living food, so we don't want it inhibited). Drain vegetable brine after soaking, reserving it. Taste veggies for saltiness. You want them salty but not unpleasantly so. Rinse them if too salty. If you cannot taste the salt, sprinkle a couple teaspoons onto the vegetables and mix. Mix the vegetables with the ginger/chili/onion/garlic paste. Mix everything together and stuff it into a clean quart jar. Pack it, pressing down until the brine rises. If needed, add a
Fantastically Frugal Fall Recipes little of the reserved vegetable soaking brine until the vegetables are submerged. Weigh them down with a small jar, or a ziplock bag filled with some brine, to keep the vegetables submerged. Cover the jar to keep out dust and flies. Ferment in your kitchen or another somewhat warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator. Enjoy!
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Recipe by Alton Brown
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arm & CS eF
Mushroom Wheat Berry Pilaf
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"Great as is, or make it into a meaty meal for next to nothing with 2 New Pi house-made local sausages, or add carrots, leeks, tomatoes, kale, tofu (like our local organic tofu from Old Capitol Food Co.), dried Frontier Co-op herbs, exotic mushrooms (like local oyster mushrooms from Mushroom Mills), or even a splash of dry vermouth! I love wheat berries. They’re so toothy and filling!" – Recipe contributed by Genie Maybanks, New Pi Marketing Coordinator u ills M shroo M 2 t. olive oil 1 ½ c. chopped onion ½ t. salt 5 cloves garlic, minced 1 T. butter 1 lb. mushrooms, sliced 1 T. soy sauce ¼ c. red wine ¼ c. chicken or veggie broth 1 ½ c. cooked wheat berries 1 ½ c. cooked white or brown rice ½ t. fresh thyme leaves, chopped 1 t. fresh rosemary leaves, chopped 1 t. lemon zest, finely chopped pepper & additional salt shroom Mu
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Roasted Butternut Squash with Lime & Rosemary Recipe by Sara Foster for Bon Appetit, Nov. 2007 “I love this twist on squash for a holiday meal, and it’s my [formerly top secret] go-to potluck dish. Go for the local squash from Friendly Farm, raised with organic methods, when it comes in – they hold their squash a little while to cure, giving the enzymes time to sweeten the squash.” – Recipe contributed by Allison Gnade, Editor
3 ½ pound butternut squash, peeled, cut crosswise into ½-inch-thick slices 3 T. olive oil 2 T. (1/4 stick) butter, melted 4 t. fresh lime juice plus 1 lime cut into wedges for garnish 2 t. chopped fresh rosemary Preheat oven to 400°F. Toss squash with oil, butter, and lime juice; divide between 2 rimmed baking sheets, arranging in a single layer. Sprinkle with salt and pepper. Roast 20 minutes. Flip squash; roast until soft and golden brown, about 20 minutes longer. Cut into wedges. Make ahead: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until hot, about 10 minutes. Season to taste with salt and pepper; sprinkle with fresh rosemary. Serve warm with lime wedges. dly Frien Far
m Squash
Heat olive oil in a large sauté pan over low heat. Add onions and salt and sweat until soft, about 10 minutes.
Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms and soy sauce, increase heat to medium, and continue cooking for 5-10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add cooked wheat berries, cooked rice, thyme, rosemary, and lemon zest, and heat through. Adjust seasoning to taste.
Petits Pots au Chocolat Recipe from The Chocolate Book by Helge Rubinsten
“This is extremely easy – and yet people are wowed by it. I like to garnish it with a dollop of unsweetened whipped cream, as I like the contrast between the cream and the chocolate intensity. Adding a few berries or tiny cubes of mango add another touch of splendor.” – Recipe contributed by Charlotte Fairlie, Co-op Owner 10 fl. oz. cream 7 oz. semi-sweet chocolate (New Pi’s Guittard chocolate chips, found in bulk, are a great deal and work well for baking) dash of salt 3-4 drops vanilla extract 1 egg, lightly beaten with a fork optional: whipped cream (sweetened or not) and/or fruit In a saucepan, scald the cream (heat it to just under the boiling point), take it off the heat, and add the chocolate. Leave for five minutes for the chocolate to melt, then stir until smooth. Add the salt, vanilla, and the lightly beaten egg. Beat over a very gentle heat with a wooden spoon until absolutely smooth. Pour into 4 ramekins and chill for at least 3-4 hours before serving.
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Pies, Pumpkin Cheesecakes, Cakes, & Cookies Galore!
New Piâ&#x20AC;&#x2122;s famous for our deliciously simple, sustainable, and stunning desserts, and we pull out all the stops for the holidays! Featuring New Pi's Signature Apple Pies
3 off any whole dessert
$
of $15 or more.
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new pioneer food co-opâ&#x20AC;&#x2122;s newsletter
Expires 12/30/16
ies
Get Cookin'! C L A S S E S AT N E W P I C O R A LV I L L E
Dinner on the Titanic with Chef Valérie Martin Monday, Oct. 10, 6-8pm $ 30/person
! date New
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.
Pizza from Scratch with New Pi’s Chef Chad Clark Tuesday, Oct. 11, 6-8pm $ 20/person
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–look for it soon in New Pi's freezer section! 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 Public television’s epic drama Downtown Abbey explores class, romance, and social change on an estate in Britain in the 1920s. Alert foodies ask: What were the aristocrats eating? Join Chef Valérie Martin as she demonstrates the preparation of upper class favorites Vichyssoise (Potato and Leek Soup), Pork Tenderloin Stuffed with Dried Fruit, Yorkshire Pudding, and a surprise dessert.
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.
Introduction to French Wines at New Pi Coralville & Cedar Rapids with Robert Morey of Best Case Wines Thursday, Oct. 13, 6-7:30pm, Coralville Thursday, Oct. 20, 6-7:30pm, Cedar Rapids FREE! Registration required – space limited. Iowans should be drinking more French wine, says Robert Morey of Best Case Wines. Why? France, he says, offers an amazing variety of authentic, balanced, food-friendly wines at very affordable prices. Join Robert for a winey Tour de France. Sampling as we go, we will learn a little about French geography and why it matters; how to decipher French wine labels; and what distinguishes French wines from those grown elsewhere. New Pi French bread will be on hand, but you need not wear a beret to attend.
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 samplesize portions and are held at New Pi Coralville unless otherwise noted. Full classes do not appear in this listing.
october/november/december 2016 • www.newpi.coop
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