march/aprıl 2014
creatıve grocers
A Little Spunk Changes Everyday Life
food can be medicine What's Dr. Wahls eating for dinner?
Our NEW Top Picks for Spring
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Meet Your Creative Grocers
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Confluence Brewery
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ⁿd St. • Coralville, IA () - open daily am–pm ADMINISTRATIVE OFFICE S. Linn St., Unit A • Iowa City, IA () - open Mon.–Fri. am–pm
Food can be Powerful Medicine
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www.newpi.coop EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer CATALYST DESIGN Laura Engel CATALYST PHOTOGRAPHY Ben Partridge & Laura Engel CATALYST COVER STYLING Thomas Agran PRINTER Royle Printing CATALYST CONTRIBUTORS Genie Maybanks & Theresa Carbrey
Board of Directors Meetings
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All members are welcome! March 26 & May 28, 2014 6:0pm, New Pi Admin. Office S. Linn St., Iowa City (rd floor, west end of Tower Place)
Members are welcome to share their views with the Board:
BOARD OF DIRECTORS
(year indicates when term expires) P SARAH WALZ (201) () -, walz.sarah@gmail.com
V P JANET RAZBADOUSKI (2014) () -, jraznpboard@gmail.com
S CAROLINE DIETERLE (2016)
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() -, caroline-dieterle@uiowa.edu
T HENRY T. MADDEN (201) () -, h-mamadden@mchsi.com
JON FOGARTY (2016)
() -, jon@jonfogarty.com
JEN KNIGHTS (2016) () -, knightswhowrites@gmail.com
CALVIN NORRIS (2014) () -, cal_norris@msn.com
New Pioneer Food Co-op Mission Statement New Pioneer is a cooperatively owned business, fully serving the needs of the natural products consumer. We emphasize high quality, fair prices, and product information. We are an environmentally and socially responsible member of the community we serve. New Pioneer’s mission is to serve the needs of its members and to stimulate the local agricultural production of natural and organic
foods by providing a market for such foods. The Cooperative fully recognizes the value and dignity of work and shall place a high priority on the health, welfare, and happiness of all its employees. The Cooperative shall strive to set a community standard for the best possible working conditions, training, wages, benefits, and opportunities for advancement for its employees.
member open forum
published by: NEW PIONEER FOOD CO-OP S. Van Buren St. • Iowa City, IA () - open daily am–pm
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 May/June issue is Mar. , ı.
In this Issue
"environmental sustainability is at the root of our facilities planning."
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am wrıtıng thıs update on a bitterly cold January day – it “feels like” -30 degrees! I hope that by the time this Catalyst reaches you, spring will be at hand, if not upon us. We are all looking forward to the growing season. Regardless of the weather, real work will get underway on the new Cedar Rapids store this spring. Crews will begin prepping for renovations and our planning committee will finalize designs for the store with our general contractor, Ryan Companies. Environmental sustainability is at the root of our planning efforts. We're consulting with experienced and knowledgeable professionals to ensure our remodel makes the most of energy efficient equipment, heating and cooling, lighting, and water systems, and enhancing things we already do (e.g. recycling and composting). Local LEED (Leadership in Energy and Environmental Design) consultant and New
our offerings. Moving our kitchen from the Coralville store will also allow retail space expansion there. The new kitchen should be up and running by the end of May! As we go to press, we still await news on a proposed development that may offer a relocation site for our Iowa City store (a site just east of the Iowa City Recreation Center). In December, New Pi members authorized the Board (93% voted YES) to relocate the Pi member Martha Norbeck is assistance, based on store expan- Iowa City store within the downworking with our planning com- sions and relocations across the town area OR to open a second mittee to create our green design country. The DC will advise on Iowa City store. We appreciate goals and requirements, for use store design, equipment selecyour support as we investigate in all of our projects. New Pi is tion, and get the store running growing New Pi in Iowa City! also participating in the Alliant with operational systems, product To be clear, the authorization Energy/MidAmerican Energy selection, and staff recruitment allows the Board to do one OR Commercial New Construction and training. the other – not both – and does program, which encourages the The Board also approved a not guarantee either outcome. design and construction of new purchase agreement for a new Any decision will be based and renovated energy-efficient food production facility for on what is most economically commercial buildings in Iowa. our bakery and prepared foods prudent. This will take some time, At our January meeting, kitchen (that’s where our soups, but we will keep you up-to-date. the Board approved an agreepizzas, salads, and bakery goods ment to work with the National are made) at 1650 Jordan St., Cooperative Grocers Association North Liberty. The new facility (NCGA)’s Development Co-op will significantly upgrade our food (DC). The DC was created by production operations, provide an New Pi and its peer cooperaimproved working environment, Sarah Walz New Pi Board President tives to offer co-op development and an opportunity to expand
I encourage you to keep up with our progress by visiting our Facebook page and signing up for email notification at http://s.coop/1gm
board letter: moving forward
top picks: new for spring! 1. New Pi Margarita Cookies
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Out of white winter nights’ cold cauldron, we seek a sunny, seasonal reprieve. Crisp lime and orange zest in a rich butter cookie lift us from wintry drifts with a touch of agave (courtesy of tequila) and a light halo of flaky sugar and Maldon sea salt. Perfect springtime refreshment. $8.99/lb. – Josh Nichols, New Pi Bakery Lead
2. Oak Ridge Mizzouri Farmstead Goat Cheez Milton Creamery introduced us to this snack- & salad-perfect crumbly, tangy, Cheddar-y delight. From Enos Kaufman's Advance, MO, farmstead dairy, it's aged to perfection at Milton (resembling their ever-popular Prairie Breeze). Fans will love the Country Queen batch, too. $3.99/4 oz. – Miss Nik, New Pi Mistress of Cheese
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3. Fresh Beet Lime Salad Raw, alive, & full of vitamin C, our newest salad features beautiful Grinnell beets. As the best things in life are simple, we make this with 3 ingredients: organic beets & lime juice + a sprinkle of mineral-rich salt. Super nutritious – the best engine-revving blood booster around. $5.99/lb. – Miriam Alarcon Avila, New Pi Prepared Foods Coordinator
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4. Klean Kanteen Insulated Food Canisters
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Packed-lunch options just got more exciting! These insulated canisters keep food warm OR cold – perfect for soup OR ice cream. They’re leak-proof, easy to clean, and constructed of food-grade stainless steel. 8 or 16 oz. $29.95/34.95 – Michelle McClintick, New Pi Wellness Coordinator
5. Go-Go Apple Bumble Baby Cups
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The perfect combination of nuts, seeds, and Iowa honey, our Bumble Babies have been the best local energy snack for years. Now they've met their perfect partner: crisp organic apple bites make these cups ideal fuel for busy days and springtime outings. $2.99/ea. – Miriam Alarcon Avila, New Pi Prepared Foods Coordinator
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new pioneer food co-op’s newsletter
(staff) member beat: earth day With Earth Day in mind, what do you do for the environment at home? What’s New Pi involved in that makes you proud? – Genie Maybanks, New Pi Customer Service Coordinator
Earth Day April 22nd
I'm going to school for conservation management. New Pi helps reinforce that these ideas can be put into practice: the compostable spoons and forks, the composting initiative, and the support of local foods. – Chuck V.
Q: A
Our families recycle at home, try not to waste water, keep thermostats down, compost veggie-waste, and bike. Josh even purchased a “partial zero emissions car.” Of course, our grass fed Iowa beef and lamb are better for the animals and the environment. But one area that should get more credit is the Co-op’s support for cycling: sponsoring Bike to Work Week in May and bike teams in IC and CR, and giving employees free helmets sends the message that our Co-op cares about the whole package. – Josh & Chuck H.
We’re transforming our yard to an edible landscape with Fred Meyer, with a cistern and swales to manage rainwater! New Pi Soilmates teaches kids, who share with their parents, and guess what? They start composting too! – Laura
It is really awesome that we give so much food away to local shelters: bread, groceries, produce… It all goes to Table to Table and those in need. Between that and composting, it is exciting to see everyone work towards zero waste! – Bryon march/aprıl 2014 • www.newpi.coop
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staff feature: grocery department
Creative Grocers
working together to feed our co-mmunity better
. , , ; : . . – – – allıson gnade, catalyst edıtor Meet four of our smart, kind, creative grocers:
marıan: what brought you to the co-op? I’ve been here for 3½ years now. My mom works here too and introduced me to this amazing place. I have to say I'm lucky: I love it. Not everyone can say that about their first job ever! I started as a very quiet bagger, but I pushed myself out of my comfort zone, and next thing you know I'm working in the front end, the grocery department, and Saturday’s samplings, and well, let’s say there is not a BIT of shyness anymore! Talented, amazing, and friendly people make a huge difference; they reflect in each other. There is always someone smiling and happy to help.
what are your favorıte products? Local Upton's Naturals Seitan makes delicious tacos; great with sautéed onions and peppers. Local Slipstream’s Theo’s Blend Chocolate Granola. Ahhh it’s so good! I love it on yogurt in the morning. Badger Argan Hair Oil is one of my favorite wellness products. It restores and strengthens hair with Jojoba and Baobab. With my hair, that’s necessary! The only eating style I try (not too hard) to follow is “Stay Away from the Pastry Case,” which I proudly fail everyday… I mean, our pastries are painfully delicious! Our Vegan Chocolate Cake has to be my favorite.
what keeps you entertaıned whıle stockıng the shelves? A good sense of humor, teamwork, and lots of attitude (haha). Plus, it’s awesome to help customers. We know our products well. I'm happy to be able to move around, get to know
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new pıoneer food co-op’s newsletter
customers, and not only do the nice work but also the tough work (50 LB. bags of oats are a good workout!).
what keeps you goıng? I’m lucky to work with such a great group of people and a bossy but really dedicated Lead (Todd Tomkins). Reason two: What the Co-op represents and what it has to offer to me is amazing. I’m very determined to keep climbing up, to keep growing here, to definitely learn more and, well, to lead.
nıck: how long have you worked at the co-op? I’ve been with the Co-op for over a year now. Before working here I went to school in Des Moines, and worked as a welder and mechanic for about 10 years; my previous jobs include a marine service company working on barges, sheet metal construction all over the country, and the shop manager for a company that built trailers and custom job site equipment.
what are your favorıte products? I love our soups; I eat them just about every day. I’m a creative cook so a variety of good food to work with makes it limitless.
any surprıse sellers you’ve notıced? I’m surprised how well our dog foods move, especially the frozen food. As a dog-owner, it's nice to see so many people care about what they’re feeding their pets.
what keeps you goıng? The people I work with – we have really good people here and we feed off each others’ energy. Helping customers is great, especially people just starting to change their diets, often due to health issues. These folks are always extremely grateful that we take time to help – that is always rewarding.
nick
jon
elvıs: what brought you to the co-op? I've been at the Co-op for about 4 years after working at Hy-Vee. I started here to get away from things, start a new life, and it’s been a positive, growing experience for me. I like eating and being around fresh food – it makes me feel good!
what are your favorıte products? Everyone knows I love my deli College Green Smoothie, with super-food spirulina! I’ve recently become a vegetarian and it's a good source of protein. I also take rhodiola for energy and turmeric for body pain. Check ‘em out!
any surprıse sellers you’ve notıced? Hummus (it’s the top-selling item in the whole store!). I dip celery and carrots and just about anything in it… Ummm good! Also our kombuchas sell pretty darn well – and they're good for you too. It's like drinking a health elixir!
what keeps you goıng? I'm a relaxed, down to earth person and I feel comfortable here. I entertain myself by joking around with people and keep smiling to stay in a positive mood. By the way, I'm single
jon: how long have you worked at the co-op?
elvis
marian
Let's just go with a bushel of years! A healthy bushel. Before the Co-op I was a librarian, which answered my great interest in books but wasn't at all physical. I enjoy physical work. In a previous life I was most likely some kind of pack animal. I'd been shopping at the Co-op for a long time; it appealed to me, the people, the atmosphere. I love the people I work with.
any favorıte products? I'm a big fan of yogurt; I eat a great deal of it. Mostly Brown Cow (plain, cream on top). I like to add fruit, nuts, rolled oats, a thin line of maple syrup. A large container (32 oz.) will last me, maybe, two days. I love fruit: Anything in season. The meat department is one of my favorite parts of the store: Lots of grass fed deliciousness there! And I'm a pushover when it comes to local or craft beers. I plead guilty to being very pretentious when it comes to beer. Perhaps this is heretical to say, but I find the complexity of taste in a good beer every bit as wonderful as wine.
what keeps you goıng? There's a mindset I enter when I stock shelves. I try to focus in a very pure way, letting it become a form of meditation. I try to approach it as I imagine Zen monks do, constantly cleaning the monasteries where they live. But, to be honest, it's tough. The work is repetitive, and surprisingly tiring. So I talk when I work. I ask people questions. Sometimes I recite poetry to myself. Eliot, James Wright, maybe haiku by Kerouac: “In my medicine cabinet/the winter fly/has died of old age.” (I have two graduate degrees. I know a lot of poetry.) The Co-op has been very good to me. The people who work here are rather wonderful, strange and unique, and willing to laugh at my dumb jokes. I don't want to die in aisle three, that's for sure, though I can imagine worse ways to go! march/aprıl 2014 • www.newpi.coop
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local brewer: confluence brewery
thrilling, but terrifying at "theit’ssame time. you put yourself
out on a limb. there’s no guarantees, but we have faith.
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new pioneer food co-op’s newsletter
"
A Homebrewer’s Dream:
confluence brewery enters the scene –Allison Gnade, Catalyst Editor
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t's easy to view a first attempt as a barometer for future success, but – luckily for us – John Martin didn't. His first homebrew? ’91 Raisin Almond Beer. (Undrinkable.) Thankfully, John seems to have viewed that first non-success as a challenge; he'd been bitten by the brewing bug. In 2004, he'd long since passed the better-than-drinkable homebrewing benchmark when he met Ken Broadhead, and the two friends hatched plans for a someday-brewery. Then seven years went by. During those seven years, John came up with much better ideas than raisin almond beer, built and tinkered with homebrew equipment, and honed his techniques. They kept that dream over a low fire. Then two years ago, “I left my nice job,” John laughs. And – you guessed it, he and Ken opened a brewery, in Des Moines. “It’s thrilling but terrifying at the same time,” John admits. “You put yourself out on a limb. There’s no guarantees, but we have faith.”
Gleaming Brown Bottles You might have noticed some new friends in our beer case: large, gleaming brown bottles. They might’ve beckoned to you. And you might not have known what to call them – I, for one, wasn’t sure. “Boston rounds!” John, now Confluence Head Brewer, tells me. It’s a quart: 2 pints of Confluence brew; perfect for sharing, “or for having a pint and then another. It’s 32 ounces, but some people call it a Gentleman’s 40,” he explains. Now we’re in the know. Well, it could be a little more than 32 ounces: “We try to fill it all the way up to the top to eliminate the headspace,” John continues, “We don’t want to lose carbonation to headspace. We actually purge the oxygen before we fill it up to improve the flavor, and to give you the best possible beer experience you can have, cracking it open at home.”
Iowa Folks John, who grew up in Southwest Iowa, is still modest about his accolades: “People throw around that term ‘brew master’ – that’s a serious term in Germany! Maybe I’ll be there someday.” John gets to work with his wife Katie, who, per Confluence’s website, “brings administrative sanity to a company full of beer lovers who tend to preface questionable ideas with, 'You know what would be cool?…'” “I like the people we work with,” John tells me. “And I appreciate that a lot. We have a good culture and top-notch people that work with us that approached us. I feel lucky to have the caliber people we have.” Where are they growing? “We’re adding three more tanks in May. We did a lot of the construction ourselves and built it as an expandable brewery, so we’ve got lots of room.” Are they sticking with the Boston rounds? “Canning is always on the horizon, though it requires quite a lot of capital. It’s fun to see the growth and feel the pull of the market – and to be worried we’re going to run out of something,” John continues. “Of course we try not to!” “People’s reactions have been positive – maybe a little surprised,” he tells me of their burgeoning success. They define themselves as “a microbrewery that shares Iowa’s attributes of honesty, humility, hard work, and a sense of humor. Confluence also has Iowa’s knack for being a delightful surprise to those who actually experience it.” Nothing like a failed first attempt to know a project will keep you engaged! Take a Boston round home or to friends' to share, and find out how well their determination's paid off. confluence brewery guys, above, from left to right: jamie zurek, eric selander, john martin, mark david, & greg schultz march/april 2014 • www.newpi.coop
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what's for dinner: dr. wahls recipes
Food can be
Medicine in 400 b.c., hippocrates famously stated, "let your food be your medicine and your medicine be your food." in 2007, dr. terry wahls developed a diet, now known as the wahls diet, to treat her ms symptoms – successfully. 10
new pioneer food co-op’s newsletter
Flip the page to learn the basics of her approach, which may help others struggling with chronic problems, and about Dr. Wahls’s new book (coming out March 17).
powerful
“I lik more this as ning a w s.” – arm Dr. T drin erry k in Wah the ls
Turmeric Tea serves 1 c. broth* ⅓ can (or more, if desired) full-fat coconut milk
½ T. ground turmeric 1 clove garlic, peeled & crushed any addt'l spices & vegetables
Bring the broth to a simmer over medium heat. Add remaining ingredients, then blend in a Vitamix or other high-speed blender.
Greens and Bacon serves 4 slices nitrate-free bacon, cut into bite-size pieces 6 c. chopped greens (beet, mustard, or any other greens)
3 cloves garlic, chopped 1 T. balsamic vinegar 1 t. organic kelp powder (optional) ½ t. salt
Fry bacon. Retain all fat. Add greens, garlic, vinegar, kelp powder, and salt to the pan. Cook until greens are wilted & serve.
Algerian Chicken or Vegetarian
serves
This is delicious, fast, and easy! Enjoy it as part of the Wahls Diet (serve over quinoa with red pepper), or Wahls Paleo Diet (over spaghetti or winter squash, yams, sautéed cabbage, or Cauliflower Rice – recipe in her new book). 4 cloves garlic, minced
1 T. coconut oil
1 ½ lbs. chicken, skin on (breasts, legs, or thighs)
2 t. ground turmeric
14.5-oz. can chopped tomatoes More about this on our food blog, NewPiEats.newpi.coop
2 c. sliced leeks 1 c. broth* 1 med. banana pepper, sliced 1 med. carrot, sliced
1 t. ground cinnamon 1 t. ground cumin 1 t. kelp powder (optional) ½ t. iodized sea salt 4 c. green beans or asparagus 2 c. cilantro, stems reserved
Mince garlic and let sit for 15 minutes to allow sulfur to stabilize. Add garlic, chicken, tomatoes, leeks, broth, peppers, carrots, coconut oil, spices, kelp powder, and salt to large skillet over medium heat. Simmer for 15 minutes. Add green beans or asparagus and chopped cilantro stems to the skillet and simmer for another 5 minutes. Stir in chopped cilantro leaves just prior to serving.
“Bacon mellows the bitterness of greens, and made them more palatable for my children, Zach and Zebby, when they were young.” – Dr. Terry Wahls
* Ideally, Dr. Terry Wahls’s Bone Broth (recipe in her new book, The Wahls Protocol – see next page) Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © DR. TERRY WAHLS LLC, 2014.
march/aprıl 2014 • www.newpi.coop
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Reclaim Your Health Using Paleo Principles and Functional Medicine
with Dr. Terry Wahls, M.D. Thurs., Apr. 24, 6:00–8:00pm Shores Event Center, 700 16th Street NE, Suite L 100, Cedar Rapids, IA – $15, Register at http://s.coop/1u2ep
coming out march 17!
Like many physicians, Dr. Terry Wahls used to focus on treating her patients’ ailments with drugs or surgical procedures – until she was diagnosed with progressive multiple sclerosis (MS). Her health declined over four years until she was dependent upon a tiltrecline wheelchair. In 2007 she created the Wahls Protocol™ using Paleo Principles and Functional Medicine. Within a year she was able to bike eighteen miles with her family. Come learn how you can use the Wahls Protocol™ to improve your health and vitality, whatever your underlying health issues, at our Cedar Rapids class.
disease begins with broken chemistry in our cells. most often, that broken chemistry began with the foods eaten and not eaten. – dr. terry wahls Dr. Wahls’s food rules to follow to ensure your body will have enough building blocks on hand: 1. Eat 9 cups of vegetables and fruit daily (3 of greens, 3 of sulfur-rich foods, and 3 of color) to ensure you have enough B vitamins, minerals (sulfur, iodine, magnesium), antioxidants, and essential fats through food (greens, seafood, flax, walnuts). 2. Reduce food allergy risk (go gluten-free and dairy-free). 3. Eat organic, locally grown foods, and grow more of your own. 4. Advanced – Go fully Paleolithic and eliminate all grains and legumes.
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new pioneer food co-op’s newsletter
To learn more about how to eat for health, check out Dr. Terry Wahls’s new book, The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine, available at New Pi March 17!
what's for dinner: the wahls protocol
top ten wines: march & april
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ou’ll notice a number of our wines this go-round are exclusive to New Pi. That means you’ll only find them at your Co-op. How do we pull this off? Well, we taste a TON of wines to find those we think you’ll love, and then we strike a deal with the
importer for all of it. Why? So we can offer you really kick-ass wines at really great prices. Because we have genuine love for you. No foolin’. – Tom Caufield, New Pi Wine Guy
1. Sordo Barolo
4. Abras Winery
7. Nardello 'Meridies' Soave
This is the essence of Piedmont from a 5th generation winemaker. Classic Nebbiolo grape interpretation. Nose: Rose petals, violets, tar. Rich, fruit-forward, without being heavy-handed. Exclusive to New Pioneer. Check that price – that’s not a misprint. $29.99. For classic, old school Barolo? Phew.
Two wines from this vineyard, perched 5,700 feet above sea level in Cafayate, Salta, Argentina.
Classic rendition. Nose: Almonds, peaches. Mouth: Ripe, fruit-forward, a perfect bright acidity streak throughout. Finish: A slight hint of bitterness keeps things interesting. Under $15. I know I’ll be drinking a lot of this come spring...
2. Puramun Malbec Reserva Pedigree: José Galante, chief winemaker at Catena Zapata 1976-2010. Puramun is his first personal project. This wine, with structure, acidity, and tannin so often lacking in Malbec (much-needed to balance out the ripe, sensual fruit – think mulberries, cherries, chocolate) knocked me out. Drinks beautifully now; rewards mid-term cellaring. Normally $29.99; on sale for $24.99 during March & April.
3. Pégau Maclura Côtes-du-Rhône The feeling in the tasting room, traveling with distributor Dan Kravitz, was electric; everyone was blown away by this. “Big, structured, exudes black fruits, mineral, pepper, underbrush... inky-colored, with a big mid-palate, ripe tannin, and serious richness.” – Robert Parker’s Wine Advocate, Oct., 2013. Easily the most impressive Côtes-du-Rhône of the year; a gift at the sale price of $17.99. Exclusive to New Pi.
Malbec: Lovely – all poise, structure, and elegance. Much more complexity than expected from a $20 bottle. Torrontes: Might even convert me – I normally find this Argentinian hallmark white grape overdone and somewhat boring, but this rendition features brilliant acidity, lovely peach and white flowers, and a long, mineral-tinged finish! On sale for around $15. Exclusive to New Pi.
5. Valforte Montepulciano Beautiful dark ruby/purple red. Lovely nose, very giving aromatically. Mouth: Complex and layered with characterful tar and mineral. Finish: Brooding dark fruit with grippy tannins that keep things honest. On sale for $14.99.
6. Villa Palaciega Rioja Reserva Classic, old school, charming Rioja – down to the wire netting on the bottle. Gorgeous color. Nose: Spice, sandalwood. Mouth: There’s no way to fake the warmth from a properly aged Rioja Reserva – this is the real deal. Enjoy with grilled meats & veggies. Seems silly that we can put this on sale for $15 a bottle, but there you have it. Exclusive to New Pi.
8. St. Bernard Bordeaux Supérieur We’ve worked with winemaker Sébastien Gaucher for years. His new vintage (2010) is absolutely delightful – exactly the wine I would pour for your friends that say they don’t like Merlot. Nose: Downright alluring. Mouth: Follows through! Bonus: On sale for $11.99.
9. Summers 'Andriana’s Cuvee' Cabernet Talk about full circle... When I visited this California winery in ’96, they were basically farmers making wine in their barn. 18 years later... They're national. Lovely Cab – aromas of dark berries, classy French oak. Mouth: Full, ripe, black cherries and chocolate lead the way. Lush tannins hustle one back for another sip. Suggested: $20. Our introductory sale: just $14.99.
10. Mystery Wine We entertain samples on a daily basis and you can be sure we’ll pick something fun and exciting for your quaffing pleasure.
march/aprıl 2014 • www.newpi.coop
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new pi cooking classes: spring 2014 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.
Authentic Italian Culinary Traditions with Chef Gianluca Baroncini
Tues., Mar. 4, 6:00–8:00pm $5/person Chef Gianluca Baroncini (of Baroncini Ristorante Italiano) has culinary passion steming from his childhood in Verona (famous for pasta) and studies in Bardolino (famous for risotto). Join us as he reviews and prepares both fresh and dried pasta and creates two easy sauces: Pasta Primavera and Pasta Carbonara. We’ll explore and sample Parmesan cheese and olive oil. Salute!
Make Kombucha at Home with Todd Tomkins
Thurs., Mar. 6, 6:00–8:00pm $15/person The cultured drink kombucha is easy to prepare at home. New Pi Team Lead Todd Tomkins makes kombucha using ten tea bags, a cup of sugar, water, and a “mother culture” gifted from a friend. He prepares the mix, pours it into bottles, and places them in a warm, dark place to culture. Join Todd as he shares his technique and tips, and learn how to flavor the kombucha with ginger, herbs, and dried flowers.
Boeuf à la Mode: Winter Party Fare
with Chef Valérie Martin Tues., Mar. 11, 6:00–8:00pm $15/person Chase away winter’s chill with the hearty pot roast the French call Boeuf à la Mode. An inexpensive cut of beef can become party fare when cooked slowly with red wine, herbs, and vegetables served over homemade noodles. Valérie will demonstrate the preparation of Boeuf à la Mode, Braised Carrots and Onions, Handmade Noodles, and a lively Green Salad. A verrine consisting of mascarpone and yogurt layered with strawberries and kiwi will close the class.
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new pıoneer food co-op’s newsletter
Veggie Sushi
Hands-On: Festive Cake Decorating
Tues., Mar. 2, 6:00–8:00pm $15/person Dazzle your guests with platters of homemade sushi! Sushi Roll, also called Nori Maki, features seasoned rice and various fillings rolled up in sheets of toasted nori, a sea vegetable formed into paper-like sheets. The roll is then sliced crosswise to reveal the filling. Students will have a chance to try their hand at sushi-making under the supervision of instructor David Burt, former chef at The Red Avocado restaurant.
Thurs., Apr. 3, 6:00–8:00pm or Thurs., Apr. 1, 6:00–8:00pm $0/person Class enrollment limited to What’s a graduation party without a cake? You can turn heads and win hearts with innovative cake decorating. Join New Pioneer’s Tracie Bettis as she demonstrates the preparation of Chocolate Ganache and Cherry Sauce. Observe the application of base icing to a Black Forest Cake, which Tracie will assemble and trim with whipped cream. Watch Tracie pipe chocolate roses, decorative borders, and graceful lettering. Each student can then try their hand on their own mini-cake.
with David Burt
German Cabbage Rolls and Dumplings with Bill Schintler
Thurs., Mar. 2, 6:00–8:00pm $0/person Join Bill Schintler as he explores his German culinary roots: Bill will prepare Kohlrouladen, German Cabbage Rolls filled with savory meat and cooked in a tomato-based sauce; Kartoffel Kloesse, or Potato Dumplings; and German Green Beans. We will begin our meal with Gebundene Ochsenschwanzsuppe, German Oxtail Soup, often served at special occasions; the meal will conclude with Schwarzwälder Kirschtorte, or Black Forest Cake, made with cherries.
No Foolin’ – We Love Bacon with Chef Bob Newell, C.E.C.
Tues., Apr. 1, 6:00–8:00pm $0/person Honey Creek Resort State Park is famous for boating, fishing, jet skis, and a complete waterpark for children. It is also known for the good food prepared by Chef Bob Newell and staff ! Chef Bob will prepare Stuffed Hot Peppers Wrapped in Maple Bacon, Asparagus Wrapped in Prosciutto, Pork Medallions Wrapped in Speck (smoked prosciutto), and fun “mocktails.” Will dessert contain bacon? We'll make Puff Pastry Apple Brown Betty with Caramel and find out!
with Tracie Bettis
Name that Taste! Umami with Roxane Mitten
Tues., Apr. 8, 6:00–8:00pm $15/person Science tells us we can taste five flavors: sweetness, sourness, saltiness, bitterness, and… umami! What is umami? Come explore this mysterious and pleasing flavor with food scholar Roxane Mitten as she demonstrates how to identify and enhance umami flavor. Roxane will demonstrate the preparation of Roasted Tomato and Mushroom Appetizers, French Onion Soup, Sticky Miso Chicken Wings, and 'Umami Burger' (featuring fried cheese!). We will also evaluate the subtle flavor notes present in the excellent Caramel Sauce on New Pioneer's classic cheesecake.
Coq au Vin
with Chef Valérie Martin
Thurs., Apr. 10, 6:00–8:00pm $15/person French Chef Julia Child enjoyed teaching a generation of Americans how to make Coq au Vin, chicken simmered in a rich red wine sauce. Join French Chef Valérie Martin as she demonstrates the preparation of Coq au Vin,
Parsley Potatoes, and Simple Green Salad with Croutons and Vinaigrette. For dessert, Valérie will prepare Iles Flottantes, a dessert consisting of meringue floating on crème anglaise, a vanilla custard.
Traditional Italian Meal in Courses
with Chef Gianluca Baroncini Tues., Apr. 1, 6:00–8:00pm $5/person Traditional Italian meal presentation follows a prescribed course. First offered is the Antipasto (“before pasta”); then the first main course, Primo (often a hot pasta dish); followed by the Secondo, or second course, featuring meat or fish. A proper meal surely includes the Contorno, a side dish of vegetables, and concludes with cheese and fruit, followed by Dolce (a sweet pastry) and coffee. Join Gianluca Baroncini, the fun and talented chef of Baroncini restaurant, as he discusses Italian menu layout and prepares fresh, seasonal offerings for each course. Sample size portions will be served.
Cheese Making
with Nicole Miller Tues., Apr. 22, 6:00–8:00pm $15/person Nicole Miller enjoys making cheese at home and will show us how to make Monterey Jack cheese. The process features multiple steps to create curds, which are then drained, washed, and placed in a form and pressed. The resulting Monterey Jack has a wonderful flavor after aging only five days. We’ll show how to spice up the Jack with chili peppers. We will also have a chance to sample fourmonth-aged Gouda prepared by Nicole in November of 20ı3. Thank you to Kalona SuperNatural for supplying their excellent milk!
Reclaim Your Health Using Paleo Principles and Functional Medicine with Dr. Terry Wahls, M.D.
Thurs., Apr. 24, 6:00–8:00pm Shores Event Center, 00 16th Street NE, Suite L 100, Cedar Rapids, IA $15/person Like many physicians, Dr. Terry Wahls used to focus on treating her patients’ ailments with drugs or surgical procedures – until she was diagnosed with progressive multiple sclerosis (MS). Her health declined over four years until she was dependent upon a tiltrecline wheelchair. In 2007 she created the Wahls Protocol™ using Paleo Principles and Functional Medicine. Within a year she was able to bike 1 miles with her family. Come learn how you can use the Wahls Protocol™ to improve your health and vitality, whatever your underlying health issues.
Hands-On: Vietnamese Spring Rolls
with Roxane Mitten Tues., Apr. 2, 6:00-8:00pm $15/person Class enrollment limited to Spring rolls feature fresh and delicately flavored ingredients placed in a translucent wrapper, accompanied by traditional dipping sauces. Join Roxane as she prepares spring rolls with shrimp, pork, rice noodles, lettuce, mint, cilantro, and other local fresh ingredients. Learn how to balance sweet, tangy, and salty flavors while assembling your own traditional Nuoc Cham dipping sauce. Make and eat a unique roll using your favorite ingredients in this hands-on class.
march/aprıl 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
Grow your own vegetables at
Earth Source Gardens!
Full sun, fertile soil, pesticide free, great companions
Large Plot
Small Plot
(10’ x 50’)
(10’ x 25’)
$50
$30
Apply for a plot by 5PM, Tues., Mar. 25 at:
http://s.coop/earthsource You must be a paid-in-full Co-op owner
In the event of more applicants than plots, we will conduct a lottery results announced Apr. 2.
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B e ef d e n r o C d ouse-cure e Free
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kes a c p u C e t Chocoldae Sugar, Local Butter s s e n n i u G Tra
rganic Fair O r, u lo F Organic