july/august 2014
get out of the kitchen
& Enjoy the Outdoors with 3 Extremely Easy Eats
this will change the way you think about our bread
behind the scenes at your co-op Big Moves in Action
ⁿd St. • Coralville, IA () - open daily –
Meet Earl from Early Morning Harvest
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Our Kitchen & Bakery's Big Move
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Know Your Cooks & Bakers
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Extremely Easy Eats
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STORE SUPPORT OFFICES S. Linn St., Unit A • Iowa City, IA () - open Mon.–Fri. –
www.newpi.coop
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Board of Directors Meetings All members are welcome!
OUR E P A H VI S P
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EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer CATALYST DESIGN Sara Montgomery CATALYST PHOTOGRAPHY Ben Partridge CATALYST CONTRIBUTORS Genie Maybanks & Theresa Carbrey PRINTER Royle Printing, Sun Prairie, WI
July ,
Members are welcome to share their views with the New Pi Board: (year indicates when term expires) P SARAH WALZ () () -, walz.sarah@gmail.com
V P JANET RAZBADOUSKI ()
OF
BOARD OF DIRECTORS
UR E
:pm, New Pi Store Support Offices S. Linn St., Iowa City (rd floor, Tower Place, at the corner of Linn & Iowa)
TH E CO ’S FUT OP
Run for the New Pi Board of Directors! Info and applications are available in both stores and online at www.newpi.coop
() -, jraznpboard@gmail.com
S CAROLINE DIETERLE () () -, caroline-dieterle@uiowa.edu
APPLICATION DEADLINE: MONDAY, JULY 28, BY 5
T HENRY T. MADDEN () () -, h-mamadden@mchsi.com
New Pioneer Food Co-op Mission Statement
JON FOGARTY ()
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
() -, jon@jonfogarty.com
JEN KNIGHTS () () -, knightswhowrites@gmail.com
CALVIN NORRIS () () -, cal_norris@msn.com
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.
member open forum
published by: NEW PIONEER FOOD CO-OP S. Van Buren St. • Iowa City, IA () - open daily –
Catalyst Member Open Forum is an opportunity for members to express their views about the Co-op experience. Submit comments to Allison Gnade at either store or email agnade@newpi.coop. No more than words. Deadline for the Sept./Oct. issue is July , ı.
In this Issue
There’s a lot going on with your Co-op right now!
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e can’t wait to share all these changes with you. As we all can related to from experience, change is equal parts excitement and trepidation, felt by different people in varying amounts. We hope you’ll join us in meeting upcoming challenges and embracing our new frontiers together. We’re in the midst of a number of transitions, collectively excited to see our long-laid plans becoming a reality. By the time you’re reading this, our kitchen and bakery should be cooking in a new, upgraded facility (check out our timeline on p. 8)! We’re working to open a new store in Cedar Rapids (watch our blog for updates at www.newpi.coop), we’re revamping our website, and we’ll be remodeling our Coralville store soon too. Everything we do really is for you. Another change: we won’t be mailing our subsequent issues of the Catalyst – we’ll just mail our Annual Report/ Election issue. Please consider this your invitation to sign up to receive it in your inbox, so you don't miss an issue, or pick it up at the store. Share your email address with us at www.newpi.coop (you’re also welcome to sign up for our sales emails and monthly e-newsletter – recently re-named A Slice of the Pi – at the same time, and peruse our new website!). In early September, pick up your September/ October issue in person at your favorite Co-op. We’ll be working on it just as hard as ever and don't want you to miss what we're cooking up. I love being reminded by our organic garden educator, Scott Koepke: “The nature of nature is change.” In addition,
my favorite bumper sticker partners that with a motivational warning: “Change is inevitable, growth is optional.” We're excited to see our new growth unfold. Our Co-op continues to embrace our name: we are the New Pioneers. And here comes our next frontier!
“The nature of nature is change.” -Scott Koepke, New Pi Soilmates organic garden educator
Co-operatively yours,
Allison Gnade Editor
don't mıss your next ! .. – .
letter from the editor: ch-ch-ch-changes
tom's top ten wines: July & August
Pinching Pennies for a Fabulous Vacation? Don’t fret! These great everyday wines match the heat and local garden meals – at affordable prices. So, sit on the porch, sip wine under the stars, and settle in to listen to the cicadas and crickets sing.
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Alto (“high” in Spanish) refers to the elevation of the cinco (“five”) source vineyards. Wild strawberry, plum-skin, and mocha flavors make it just juicy enough to drink on its own, or pair with anything off the grill. Reg. $13.99, Sale $10.99
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Red Blend: This Bordeaux-esque blend offers black currant and cherry notes. Perfectly suited to spices in, say, Cape Malay Chicken Curry with Yellow Rice, or savory-sweet Pumpkin Fritters.
At Mal McLennan’s family-run winery, sheep graze between vines, and hawks live on-site to protect the ripe grapes before harvest… talk about sustainable viticulture! Chardonnay: Notes of citrus, peach, and stone fruits with hints of oak, and a balanced finish. Reg. $14.99, Sale $13.99 Merlot: Raspberries, black currants, plum, with soft tannins. Reg. $18.99, Sale $17.99
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Gran Passione Rosso Veneto, Italy, 2012 This sexy Merlot and Corvina blend is as luscious as a wine at this price can
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White Blend: A multi-layered, tropical fruit infused, refreshing quaff that begs for a lazy-hazy summer afternoon on the porch. Both Reg. $13.99, Sale $12.99
Mussel Bay Sauv. Blanc Marlborough, New Zealand, 2013 New Zealand Sauv. Blanc with flavor and personality that’s hard to miss once you’ve experienced it. A mouth of classic grapefruit and fresh green herbs makes this the perfect wine for grilled fish tacos or Chicken Piccata. We love it! $14.99
Airfield “Runway” Merlot Prosser, Washington Ignore Sideways’s rip on Merlot, and grab a glass. Gorgeous deep dark garnet, spice, cocoa, and berries mingle on the nose. Winemaker Marcus Miller has the goods and really delivers. Serve it at your next dinner party and watch your guests swoon. Reg. $17.99, Sale $15.99
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Lake Chalice Cracklin' Savie NV, New Zealand A sparkling Sauv. Blanc? For novelty alone, we couldn’t pass this up! Similar to a Vinho Verde in effervescence, with notes of tropical fruits, citrus, and a crisp finish. A real summer crowd pleaser; pairs well with all summer fare. Reg. $17.99, Sale $15.99
Rustenberg South Africa, 2012 It wasn’t until Apartheid ended that South African wine became available for our imbibing pleasure.
MaiMai Chardonnay Hawkes Bay, New Zealand, 2012 Merlot-Malbec, 2011
Vega Sindoa Chardonnay Navarra, Spain, 2012 Glowing reviews; a steal for the price. Per Stephen Tanzer of Wine Spectator: “Sexy aromas of white flowers, pear, anise, and smoky mineral are deepened by a subtle vanilla quality.” $15.99, Sale $13.99
Chante Cigale “The Cicada” France, 2013 This delicate Grenache, Cinsault, and Syrah blend offers fresh berries on the nose, and well-balanced, soft tannins. Can’t afford an airline ticket to France? Don’t worry. This wine, with quite the pedigree, will get you there for a fraction of the cost! Reg. $11.99, Sale $9.99
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get. Dark, velvety-rich, and bursting with Amarone-like flavors of dried cherry and dark chocolate. Serious enough for a formal dinner; spark-igniting on a pizza date night. Reg. $14.99, Sale $12.99
Alto Cinco Garnacha Paniza, Spain, 2011
Tom Caufield, New Pi Wine Guy, Miss Nik Conner, New Pi Mistress of Wine & Cheese, and Melissa Arp, New Pi Wine, Beer, & Cheese Coordinator
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Monte Ferro Oregon, 2012 Winemaker Bob Ervin grew up in Iowa. He makes a tiny amount of wine and could easily sell it all at the winery, but we get a wee bit to sell here at New Pi! His wines are simply brilliant. Unoaked Chardonnay, Chehalem Mountains: Raised 100% in stainless steel, evoking memories of the very best Chablis. Bright, mineral-driven, with the perfect balance of acidity and lush fruit. $26.99 Pinot Noir, Umpqua Valley: So many Pinots have pitch-perfect acidity but lack fruit; this one’s balance is uncanny. Really classic Oregon Pinot Noir with a lovely berry fruit emphasis. $29.99
owner beat: Lovin' New Pi Loaves
What’s your favorite way to enjoy New Pi’s bread? – Genie Maybanks, New Pi Customer Service Coordinator
“I like it toasted, and to make sandwiches like the Co-op’s Surfer Turkey Sandwich with roasted turkey and ripe avocado.”
Q: A
– Chris Terukina
“With cheese – especially, when it is still warm, like this loaf!” – Christine Kwon
“The Coralville Round with the seeds on top is great for sandwiches, and for toast.” – Ray Helmer
“The French Hard Rolls are great with soup, but I could eat them any way… They are good with a little butter or cream cheese." – Caroline Dieterle
july/august 2014 • www.newpi.coop
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local producer: Early Morning Harvest
for the Next Generation Early Morning Harvest’s Organic Grains Have Growing Power allıson gnade, edıtor
D
ipping through rolling hills on gravel, we pull up along happy pastured cows to a cluster of barns for exactly our kind of reception: “You realize this is a farm – a working farm, right?” Ronda welcomes us to potential mud, as it’s rained recently. Ronda’s husband Earl grew up here, a sixty-seven-year-old with a boyish grin and a twinkle in his eye: “The farm has been in our family’s operation since 1948, when my parents lived here,” Earl tells us. “Now it’s actually my son Jeff ’s farm. And he works even harder than we do.” Jason Peters, New Pioneer Food Co-op’s Kitchen Lead, recalls our first deliveries of Early Morning Harvest flour for our bakery, not long ago at all: “Earl would drive down in his pickup truck with the bed full of bags of flour.” Since then, Earl’s stone-milled organic Iowa grains have made it into so many of New Pi’s breads, our ready-to-eat foods, and our shelves, that Jason’s pleased to report: “Now we’re ordering so much it has to come by semi.” We meet the heart of the milling operation, the stone mill: “We started out with a 4-incher,” Earl grins. “This one is 20 inches.” Later we find out, a 20-inch stone mill will set you back $17,000. And the sifter is close to $10,000. Plus a perfectly spotless facility set up with two levels, just for the purpose, to boot? This is no po-dunk operation by any means. Working by Hand Earl starts up the mill: “The way this works is I turn it on…” it rumbles to life. “Then I calibrate it…” he dials up the grind and carefully adjusts. “Hear the stones kiss in there?” “It’s the touch of making the stones kiss that teaches you how to mill flour. You have
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to learn by doing,” Earl explains. Paula – who fills the orders, cleans around Earl as he works to keep the place spotless (avoiding a sticky wheat paste situation), and remembers the days of the 4-inch-grindstone – laughs: “Think how long it took this old man to learn all this!” Paula’s filling up 4 lb. bags, and then 25 and 50 lb. bags while we ooh and ahh at the beautiful natural tones of each grain. “It’s all done by hand,” she comments, as she handfills a bag and marks it with a person’s name (they have on-farm pickup too). Everything they do is milled by hand, filled by hand, scaled by hand, and sealed or run through a big sewing machine by hand too. “We went with a grinding mill rather than a rolling mill or a hammer mill,” Earl tells us, “because the temperature of the flour stays much lower. We try to keep it at 85°F and shut it down if it gets too hot, otherwise the quality of the flour goes down.” So many of our common American sayings have farming roots (it makes sense – back in the day, most of us would have been farmers): “When I was a kid,” Earl recalls, “three miles up there was a flat stone mill on the river, and that’s where I learned the term ‘keep your nose to the grindstone.’ They adjusted that horizontal stone down until they could smell the flour burning, and then they backed it off.” The phrase is about focus, and is still relevant: “If I keep [the grain on the stone] under 100°F, the flour quality will be a lot better.” Whole Grain Nutrition All this adds up to Early Morning Harvest’s all purpose flour being very different from the generic white bags of flour we’re used to: “The commercial [flour producers] take the germ out of the flour because they can get more money for the germ – they can sell wheat germ and they can sell vitamin E.” But then the product is nutritionally depleted: “So they add calcium and vitamin D, so it’s ‘enriched.’ But why’d they take it out in the first place?” Nothing like a good rhetorical question: money
While commercial producers remove the healthy germ, "We don’t have the desire to do that,” Earl says with confidence. Early Morning Harvest’s grains truly are more wholesome. talks and answers that one.Early Morning Harvest leaves the grain intact – germ included. “We could have called the business Whole Grain Milling,” Earl nods. While commercial producers remove the healthy germ (read Michael Pollan’s Cooked for more on this manufacturing twist), “We don’t have the facility – or the desire – to do that,” Earl says with confidence. Early Morning Harvest’s grains truly are more wholesome and more nutritious. Their process doesn’t start and stop with milling, however: “We try to grow everything: this year we have 500 organic acres of corn, 200 rye, 40 hard red spring wheat, 20 hard red winter wheat, and we’ll have 100 buckwheat later,” Earl tallies. “When we harvest, we have it tested. We have to keep the quality up.” If it’s not up to their quality standards, “We call up our neighbors, buy their grain, and sell ours.” Grain may be the big draw, but they’re bringing diversity back to the farm. When Jeff came home after his second tour in Iraq, he wanted to grow vegetables with no weeds, and had studied aquaponics in Iraq. They now have a bountiful greenhouse, with integrated tilapia production, and no inch is wasted: edibles spring from every nook in the greenhouse. They intersperse
marigolds for pest control, as I’ve also seen at Maharishi Organic Greenhouse: “They help,” Earl says. “Mother nature is great.” Earl has a good story about their cattle too: “Cows will eat [genetically modified] Bt corn if it’s all there is, but when my cows got out a mile away, they walked through a mile of GMO corn to get to my [organic corn]. You tell me they’re not smart!” Manifesting Dreams Between their aquaponics, grains, cereal mixes, farm store, chickens, cows, and pigs, they have a lot going on. “We just tell our [staff ], if you want to experiment, you experiment. We had a girl who wanted to learn orcharding, so now we have an orchard!” It’s a bit baffling, really. “One of our problems is we keep thinking,” Earl smiles. “You get a good night’s sleep and it just comes to you.” Want a good night’s sleep? Fill your breadbox with New Pi’s Early Morning Harvest loaves and your pantry with Earl’s organic grains and rest easy, knowing they’re the healthiest around and you’re supporting a wholesome, forward-thinking Iowa family farm. Earl knows what a difference it makes: “You guys help the business grow – your business is important to us.”
july/august 2014 • www.newpi.coop
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bakery & kitchen transition: into The Hub in North Liberty
MOVING DAY New Pi’s Kitchen & Bakery Move into a New Home
1990
etro area p ym t op i C
1980
1970
and bakery's co-op-y predecessors include Stone Soup Restaurant, Morning Glory Bakery, and The Blue Parrot Restaurant.
an the Iow s th a kie
FUN FACT: Our current kitchen
ell more c we s oo ar,
• tion. Every y a l e u
ew now N Craig, erations Pi's Op eader! L Team
New Pi’s kitc begins baking p
1995 New Pi opens the Co-op Bakehouse at the corner of 1st & 5th in Coralville, led by Rebecca Bergus. The Bakehouse produces breads from scratch in the tradition of Rock Hill Bakehouse founder Michael London, adapting his recipes to use organic ingredients with the help of Yorkland Bakers.
1971 Newly-founded New Pioneer Food Co-op transitions from buying club to store, purchasing a rustic oneroom shop at 518 Bowery Street (now home to Iowa City’s local pasta entrepreneur, Zaza’s Pastas)!
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Look cookinfor Julie's on p. g class 14.
1998
The hearth oven – and its builder – come in from France. New Pi's video production of the building process wins a Jade Glass Award for videographic excellence.
I
Over the years since, we have had kitchens in both stores, two separate bakeries (bread in Coralville and pastry in Iowa City), and then finally in 2006, all food production based in the Coralville store. Since then, we’ve used the bakery space as a timeshare, each day working nearly around the clock in order to bake enough for two stores. Throughout my 15+ years at New Pioneer, each chapter is like having a new apartment. Everyone hates the moving process, but relishes the euphoria of
n 1998 I walked into New Pi Iowa City's deli kitchen and was amazed. How could all the delicious food in the massive deli case be made in that tiny kitchen? "Working closely together" had new meaning. It was a dance around shared workspaces and narrow pathways; oven use was a constant negotiation of time and temperature. Turf wars would occasionally break out. Deli staff would pass through the kitchen at their own peril.
2000
Our pastry pros begin decorating cakes in public at the Coralville store, decorating to order.
2004 Did you know that sourdough culture starts with grapes? Jason (flip the page to meet him) starts a new sourdough starter for the Co-op from grapes growing in his mother-in-law’s yard.
2014
2014
2006
2010
2000
We expand our catering offerings.
Co-op Bakehouse closes to disassemble and reassemble the hearth oven and move all production into our new Coralville store.
– Craig Albright, New Pi Operations Team Leader
Miriam, n o New Pi’s w Prepared F Coordina oods tor!
2000
chen pastries.
being in a new space. Adjusting takes time, putting favorite pictures up first, creating arrangements to suit unfolding needs, eventually making it "home." I am so pleased our talented production staff have a new place to call their own in North Liberty. I hope it serves our skilled team and New Pi’s owners well for years to come.
January: We’ve outgrown our bakery and kitchen in the Coralville store. New Pi’s Board approves the purchase of a devoted facility in North Liberty solely for our kitchen and bakery (no retail – our cooks and bakers need to focus!).
now Jason, s i' P ! New n Lead e h c Kit
2014 April: Now decorating cakes to order in our Iowa City store as well. Need H-A-P-P-Y B-I-R-T-H-D-A-Y E-L-O-I-S-E ! on your cake today? We can do that : )
July: Production begins in our new North Liberty facility, The Hub! Please stick with us as we make the transition. Good things are in store!
2014
June: Our new hearth bread oven arrives from Italy! Moving progresses.
Joyce tran sf a load fro ers m the oven to c ooling racks. july/august 2014 • www.newpi.coop
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staff feature: kitchen & bakery
New Pi's Kitchen & Bakery Crew
allıson gnade, edıtor
DID YOU KNOW?
Most of New Pi's kitchen & bakery team in front of the Coralville store's bread oven, shortly before making the big move to The Hub, our new kitchen & bakery in North Liberty!
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Of all co-ops in the country, New Pi has the second largest bakery! new pıoneer food co-op’s newsletter
Jason
met his wife, Christine, at the Co-op – but just barely. “Actually,” he recounts, “her last day was my first day!” Fourteen years later, Jason’s still with us, and Christine’s still with Jason. When we call the Co-op a family, sometimes we really mean it. “When I started at the Co-op Bakehouse, the Coralville store was not yet a reality,” Jason explains. “The Bakehouse was in a small retail storefront at the corner of 1st & 5th in Coralville (where Golfzilla is now).” He’d studied at Kirkwood’s Culinary Program in restaurant management and baking: “I really enjoyed the bread process and how far you can go with a few simple ingredients: flour, salt, water, and leavening. I saw the high level of production at the Co-op, applied for an entry-level position, and went up from there.” Don’t get Jason started on sourdough starters: “People put a lot of romance into the age of their starter, but it’s actually only as good as the last time you fed it,” he explains. Sourdough starter is a live culture, and very sensitive to the natural yeasts in the air. “If you bring a San Francisco starter to Coralville, after a few days of feeding, it’ll be a Coralville starter.” Feeding includes flour, water, and consistency: someone has to come in every single day to feed the Co-op’s sourdough starter (yes, Christmas Day included!). About six years ago, “New Pi sent me to a class by the American Institute of Baking, a large scale baking institute geared toward the artisan. A number of our more Italian style breads came out of that, with our own variations.” A few examples are
Juan
started working in a bakery in Mexico at age seven, delivering loaves on his head to houses in his neighborhood. He’s been baking with the Co-op for fourteen years as of last February. “I did related work back in Mexico, working in a bakery,” Juan explains, where he gained skills way beyond bread balancing. “Even though New Pi’s bread is very different from the breads I made in Mexico, I like ours.” Lots of Mexican breads have very descriptive names, he tells me, like Muñecas (“dolls”), Cochinitos (“little pigs”), and his favorite bread – a sweet bread with a similar flavor to Challah, his favorite of our breads – Borrachos (“drunks”), a twisted bread including a red strand to signify how one gets red in the face when drinking! “When I started working here,” Juan explains, which was also at the Co-op Bakehouse, “the bakery back then was very small. I was the first and only Mexican staff member. The person who trained me and taught me everything about American baking was Joyce Miller,”
our sourdough-started Sesame Semolina Baguette (which has nutty depth, and is yellow due to durum wheat, Jason explains), our Potato Bread (its formal name is Pugliese, originating in Puglia, Italy), and our Country French Baguette (more rustic and thicker-crusted than our French Baguette; inspired by Pane di Como Filone made near Lake Como in Lombardy, Italy). Jason switched from the bakery to lead New Pi’s kitchen two years ago, to focus on our increasingly seasonal prepared foods – a natural fit with him: “We’re big gardeners and Christine and I both grew up in families that did a lot of canning. We like to buy and pick in season, freeze or can, and we’re usually emptying the pantry just when we’re ready to fill it. It’s interesting to come up with new seasonal recipes. I hate seeing asparagus on a menu in January!” We’re also producing more in-house specialties, including: “Pickled and preserved items to lengthen the local season, like red wine pickled beets.” Plenty to look forward to!
Juan offers. Joyce worked with us for eight years and continues to be a working member for the Co-op. “She spoke really good Spanish and taught me how to work with the doughs and use the hearth oven.” I ask how the bakery is different from when he started – we’re just about to move into our new bakery in North Liberty, at the time of our discussion. “Actually, the feeling is very similar,” he says, surprisingly, to me, “the space was too small [when I started] and that’s why we moved into New Pi Coralville, and now we have the same situation again. We’re producing a lot more but we don’t have enough space again, and we need to move to the next level.” Not all aspects are mirrored: “Other things are different. We have more Latinos working here. We produce a lot more bread. I have more responsibilities, more respect, and more fans,” he laughs. He’s reputed to be quite a gallant, and has a great sense of humor. What keeps him here? “This is my favorite job. I like to think my work has helped the Co-op. I have dedicated all my life to making bread – I'm a baker, and so I'll continue. That's why I'm here.”
july/august 2014 • www.newpi.coop
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what's for dinner: from New Pi's kitchen & bakery
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Extremely Easy Eats
It’s either drop-dead-gorgeous outside or sweltering, but either way, this is the season to get out of the kitchen! We put our cooks and bakers on the spot for their summertime fix-ups with favorite New Pi prepared foods (coming out of our brand new kitchen & bakery!). Their instant meal ideas are delicious:
1 Grilled (or Broiled) Mozzarella & Tomato Goodness New Pi Mozzarella & Tomato Salad, roughly chopped/torn + crusty bread, sliced (try New Pi’s Farm Bread, made of 100% Early Morning Harvest organic flour!) + a few leaves of fresh basil (optional) Grill or broil one side of bread. Flip; top with tomatoes and mozzarella, pouring the salad’s dressing over top. Grill or broil until oozing. Top with torn fresh basil. Yum. For the easiest pizza ever, put this on Yum Yum Farm or New Pi’s pizza dough, from our refrigerated section or freezer. Pizza on the grill? Yes, please!
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Seitanic Sweet Potato Hash
New Pi Savory Sweet Potato Salad + seitan – delicious with Upton’s Naturals Chorizo Seitan, as declared by omnivores! (or sausage, browning first) + egg(s)
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In a frying pan, heat seitan crumbles and sweet potato salad with a drop of oil until warm. Push to the edges of the pan and fry egg(s) in the middle. Gobble up!
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Asian Collard Green Wraps (wheat free)
New Pi Thai Ginger Peanut Slaw + cooked shrimp (ready to eat in our meat case) or New Pi Kung Pao Tofu + collard greens or romaine leaves to wrap it all up (or rice paper – spring roll style) + sriracha (try our organic sriracha with a clean ingredient list!) Wrap it all up in a collard green leaf, which adds a great crunch (lop off the stem extending past the leaf; if stems seem woody, slice out with a sharp knife). Secure with a toothpick – or your hand on your way to your mouth.
New Pi’s house-made Compound Butters – like Lemon Rosemary, and Maytag Blue – are perfect on bread, or to top a steak or veggies hot off the grill! july/august 2014 • www.newpi.coop
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new pi cooking classes: July-September, 2014
let's cook! Plant-Based Summer Feast with David Burt
Tues., July , :-:pm /person A plant-based diet keeps you feeling young, and summer offers a delightful bounty. Join David Burt, Chef and owner of Four Square Meals, for the preparation of a fourcourse meal from all-Iowa produce. Nature permitting, Dave will prepare Traditional Roma Tomato Bruschetta, Seasonal Vegetables & Black Beans in a Basil-Lime Sauce, Basmati Rice with Sweet Corn & Smoked Paprika, Cucumber & Kohlrabi Relish, and naturally-sweet Blackberry Crème.
Classic Pasta Sauces with Julie Parisi
Thurs., July , :-:pm /person Red, white, and green are the colors of the Italian flag, and also the colors of Julie Parisi’s classic pasta sauces! Join Julie of Zaza's Pastas as she demonstrates the preparation of five classic pasta sauces and suggests harmonizing pasta shapes. Julie will begin with a classic Neapolitan-style tomato sauce using simple, fresh ingredients. The class will learn how to transform this basic sauce into Bolognese and Vodka sauce! Julie will share her recipe for a classic, seasonal favorite: Basil & Pine Nut Pesto, and demonstrate how to perfectly execute a made-from-scratch Alfredo sauce.
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Hands-On: Vietnamese Spring Rolls with Roxane Mitten
Tues., July , :-:pm /person Spring rolls feature fresh and delicately flavored ingredients placed in a translucent wrapper accompanied by traditional dipping sauces. Join Roxane as she demonstrates the preparation of spring rolls with shrimp, pork, rice noodles, lettuce, mint, cilantro, and other local fresh ingredients. Learn the discernment of balancing sweet, tangy, and salty flavors while assembling your own traditional Nuoc Cham dipping sauce. Make and eat a unique roll with your favorite ingredients in this hands-on class.
Hands-On: Tamale Party with Bill Schintler
Tues., July , :-:pm /person A Mexican party favorite, masa corn flour dough and sweet or savory fillings are placed in a corn husk, then rolled and steamed as tamales! Join talented home chef Bill Schintler as he hosts a tamale-making class featuring his favorite meat and vegetarian fillings: Chicken Green Chili, Spicy Beef, and Sweet Potato with Bean. Bill will demonstrate, then you’ll take a turn creating tamales to take home. Sample side dishes including Albondigas, Guacamole, Queso Flameado, and Salsa Verde.
Organic Veggie Juicing with Julie Staub, H.W.C.
as she demonstrates the preparation of a delightful Japanese dinner featuring Spinach-Tofu Salad, Egg Drop Soup, Teriyaki Salmon, and white rice. Enjoy samples, plus traditional Japanese tea.
Tues., Aug. , :-:pm /person Juicing concentrates the nutrients of vegetables into a delicious beverage. Join Plant-based Fall Feast Julie Staub, a Certified Holistic Wellness with David Burt Coach, as she demonstrates the preparation Thurs., Sept. , :-:pm of several basic juice combinations and /person discusses possible health benefits. Based A plant-based diet keeps you feeling young, on Julie's holistic philosophy, a juice fast and fall offers a delightful bounty. Join can give your body a rest from digesting David Burt, owner of Four Square Meals, foods such as meat, dairy, processed foods, for the preparation of a four-course meal and sugar and help your body naturally from all-Iowa produce. Nature permitting, cleanse in a gentle way. Taste several juice David will demonstrate the preparation combinations, learn how to customize the of Tomato-Leek Bruschetta, Seasonal juicing to meet your specific needs, and feel Vegetables and Black Beans in a Basil-Lime lighter already! Sauce, Barley with Sweet Potato and Apple, plus Sweet Onion Relish. For a naturally Make Cheese at Home sweet dessert, David will prepare Butternut with Becky Russo Squash Mousse. Tues., Sept. , :-:pm /person Pickles Gone Wild: Homemade Make delicious cheese at home! Join Becky Probiotics Russo of Becky’s Mindful Kitchen as she with Roxane Mitten demonstrates the preparation of mozzarella Thurs., Sept. , :-:pm cheese, using Kalona SuperNatural whole milk. Sample the fresh mozzarella in a salad /person Fresh pickled veggies are tasty, easy to with cherry tomatoes, Italian herbs, and make, and healthful, probiotic-rich foods! olive oil. Then learn how to make fresh Live culture enthusiast Roxane Mitten will ricotta with different flavorings. demonstrate the preparation of Pickled Mixed Vegetables, Cultured Apple Chutney, Contemporary Japanese Dinner and will offer samples of her ferments: with Satomi Kawai green beans, hot sauce, and ZucchiniThurs., Sept. , :-:pm Cucumber Relish. She’ll demonstrate /person making kombucha and also sample featured Satomi Kawai learned to cook with cultured foods from the Co-op shelves. her grandparents in her hometown of Wakayama, Japan. Now she enjoys creating beautiful, balanced meals based on traditional Japanese recipes for her husband and friends in Iowa City. Join Satomi
Registration is required. Please visit “Classes” at newpi.coop to register, or contact Genie Maybanks at () - if you need assistance. Classes feature sample-size portions and are held at the Coralville New Pi unless otherwise noted.
Free Garden Classes at Earth Source Gardens! No registration needed. Bring your own water bottle! New Pi's Earth Source Gardens, generously hosted by Harvest Farm & Preserve: NE corner of Rochester Ave. and Scott Blvd. on Harvest Rd., Iowa City
Permaculture Orchard Guilds with Roxane Mitten
Sat., July , :-:am FREE Permaculture is founded on the idea that nature knows best. We look to existing plant relationships for inspiration in creating mutually beneficial communities called “guilds.” Backyard Abundance created the design for Sweet Gift Orchard, embedded in New Pi’s Earth Source Gardens. Join Roxane Mitten as she describes the maturing -yearold ‘food forest,’ and demonstrates how garden design, planting of mutually beneficial plants, and other aspects of ecological design can enhance orchard production.
Seed-Saving: How and Why
with Roxane Mitten
Sat., Aug. , :-:am FREE Learn about the time honored tradition of saving seeds from year to year. It is an opportunity to preserve rare, favored strains, and be more secure in your seed sourcing. Roxane will lead a general discussion of seed saving, and then move to identifying plant parts, how pollination occurs, and how to keep the strains pure. In the “hands-on” part of the class, we will examine and work with available plant material.
july/august 2014 • www.newpi.coop
15
S. Van Buren St. Iowa City, IA () - open daily am–pm nd St. Coralville, IA () - open daily am–pm Cedar Rapids store coming soon! www.newpi.coop Change Service Requested
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A Little Spunk Changes Everyday Life
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Music by Dave Moore • Meet hops and barley Sample local beer • Taste unusual cheese Garden tours • Children's activities
Sign up for inbox delivery at www.newpi.coop or stop by your Co-op in September to pick it up in person.
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NE corner of Rochester Ave. and Scott Blvd. on Harvest Rd., Iowa City • www.newpi.coop