may/june 2015
FILL YOUR BIKE BASKET WITH
BICYCLEFRIENDLY GOODS Pg. 12
Perfe
ic routes n c i p t c
Pg. 4
THE BICYCL E ISSUE!
STORE SUPPORT OFFICES 22 S. Linn St., Unit 2A • Iowa City, IA 52240 (319) 248-6400 open Mon.–Fri. 8am–5pm
Local Producer: Wake Up Iowa p. 8 Staff Feature: Meat Department p. 10 New Pi Cooking Classes p. 14
www.newpi.coop EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer DESIGN Sara Montgomery PHOTOGRAPHY Ben Partridge CONTRIBUTORS Genie Maybanks & Theresa Carbrey PRINTER Royle Printing, Sun Prairie, WI
Board of Directors Meeting All owners are welcome! May 27, 2015
6:30pm, New Pi Cedar Rapids Store 3338 Center Point Rd. NE Cedar Rapids, IA 52402
Members are welcome to share their views with the New Pi Board:
BOARD OF DIRECTORS
owner open forum
(year indicates when term expires) President JANET RAZBADOUSKI (2017) (312) 476-0943, jraznpboard@gmail.com
Vice President JON FOGARTY (2016) (319) 400-4911, jon@jonfogarty.com
Secretary CAROLINE DIETERLE (2016)
Submit comments to Allison Gnade at any store or email agnade@newpi.coop. No more than 500 words. Deadline for the July/August issue is June 2, 20ı5.
Now Open! 3338 Center Point Rd. NE • Cedar Rapids, IA 52402 (319) 365-2632 open daily 7am–10pm
Recipes from Chef Matt Steigerwald p. 6
Catalyst Owner Open Forum is an opportunity for owners to express their views about the Co-op experience.
1101 2ⁿd St. • Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm
IN THIS ISSUE
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
published by: NEW PIONEER FOOD CO-OP 22 S. Van Buren St. • Iowa City, IA 52240 (319) 338-9441 open daily 7am–10pm
(319) 338-8674, caroline-dieterle@uiowa.edu
Treasurer HENRY T. MADDEN (2015) (319) 338-5689, h-mamadden@mchsi.com
JEN KNIGHTS (2016) (319) 331-6631, knightswhowrites@gmail.com
CALVIN NORRIS (2017) (319) 355-2603, cal_norris@msn.com
SARAH WALZ (2015) (319) 466-0908, walz.sarah@gmail.com
NEW PIONEER FOOD CO-OP MISSION STATEMENT New Pioneer is a cooperatively owned business, fully serving the needs of the natural products consumer. We emphasize high quality, fair prices, and product information. We are an environmentally and socially responsible member of the community we serve. New Pioneer’s mission is to serve the needs of its members and to stimulate the local agricultural production of natural and organic
foods by providing a market for such foods. The Cooperative fully recognizes the value and dignity of work and shall place a high priority on the health, welfare, and happiness of all its employees. The Cooperative shall strive to set a community standard for the best possible working conditions, training, wages, benefits, and opportunities for advancement for its employees.
Board Letter
New Pi is a cooperatively- and democratically-owned business that serves its owners (and anyone can be an owner!). In addition to getting the products you seek, you also have a say in the direction your Co-op takes. Cooperation Amongst Coops: We pool buying power with 160 other food co-ops across the country to get you great sales. New Pi Cedar Rapids Update: This is an exciting year for us! We now have 3 stores in the Corridor due to the investment that we as a community have made in local foods. Thank you to our owners for supporting the bold vision of bringing the Co-op’s goods and philosophy to Cedar Rapids. In the first 14 weeks of opening the Cedar Rapids store, we gained over 1,400 new member-owners. Our sales are within our projections and our staff are friendly and knowledgeable.
At the Co-op, your voice and your dollars make a difference. We’re not owned by an out-of-state corporation that takes its profits out of the local economy. We are on target to sell $30 million of our fabulous New Pi food this year, and reinvest the profits into our stores and community. For every $1,000 a shopper spends at the Co-op, $1,604 is We er rt ov generated in the local economy! p p su o food cal 125 lo ducers! pro
We currently are planning and implementing improvements to all our stores. By the time you read this, some smaller projects will be complete, and all three of our locations will also be enjoying delicious new dishes from our Cedar Rapids, Coralville, and Hub Kitchens! We have the best fresh foods in the Corridor – because of our talented staff, and the ingredients we use. Our deli & bakery cook from scratch with organic ingredients.
It’s nearly impossible to be fully educated on what you’re eating, but the Co-op’s been looking out for you since 1971. We focus on less processed foods, and we understand that what isn’t in your food can be as important as what is. What you won’t find on our shelves: • • • •
ARTIFICIAL SWEETENERS, COLORS, FLAVORS, OR PRESERVATIVES TRANS-FATS OR HIGH FRUCTOSE CORN SYRUP ANIMAL-TESTED PRODUCTS ADDED GROWTH HORMONES, ANTIBIOTICS, NITRATES, OR CHEMICAL ADDITIVES IN POULTRY, MEAT, SEAFOOD, AND DAIRY • IRRADIATED FOODS
Our awesome team at New Pi Cedar Rapids (2 days before opening).
Great things to come at New Pi Cedar Rapids! • • • • • •
don't miss your next catalyst! sign up at www.newpi.coop for inbox delivery – and, if you'd like, emails about our sales & events too.
I
love being part of the natural foods co-operative business that is New Pi. While some member-owners might cringe at the word “business,” and confuse it with “corporation,” there’s a big difference.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What makes New Pi different from the rest?
We invite ALL our owners to join us at our flagship Iowa City store June 27, 1:30-3:30PM, to celebrate the Summer Solstice and our continued success, thanks to all of you! In co-operation,
OUTDOOR DINING AREA EDIBLE LANDSCAPING BICYCLE RACKS AND FIX-IT STATION STREET-SIDE ARTWORK EXPANDED PARKING BIOSWALE PLANTINGS
RUN FOR THE BOARD! Applications, due July 27, will be available in mid-June in New Pi stores and at www.newpi.coop. Co-operatives are democratic, participatory organizations and member-owners can serve on Board Committees. Interested? Contact jraznpboard@gmail.com
Janet uski, Razbado ident res Board P
may/june 2015 • www.newpi.coop
3
N.
D. KR O O Funcrest ERL Bait & Tackle OV
Y RT
E LIB
(Ice Cream!)
CORALVILLE DAM
DEVONIAN FOSSIL GORGE
. RD Reservoir/West Overlook/Coralville Lake
Grab all the fixins at New Pi and hop on your bike for a destination picnic!
(the place with many names) After your picnic at the Reservoir you can enjoy disk golf, playgrounds, swimming with a beach, hiking trails, the fossil gorge, and as my children like to call it, “where the water goes boom” – the dam! 15.57 miles round trip.
OAKDALE BLVD.
JEN ANGERER, NEW PI MARKETING MANAGER
RD.
7 th ST. CITY PARK
6 ST. th
WATER
TRACKS
FINKBINE GOLF COURSE
. MELROSE DR
CEDAR VALLEY NATURE TRAIL
WASHINGTON ST. 1
IC
Yotopia
COLLEGE
COURT
COLLEGE GREEN
BENTON RD.
AT I
NE
CREEKSIDE PARK
6
1
D.
M US C
KIRKWOOD
1ST
34 th
CR
GOVERNOR ST.
BIKE PATH
HICKORY HILL PARK
CHURCH
GILBERT
TREAT STOP
CLINTON
PARK
DODGE
2 nd AVE.
BROWN ST.
S. VAN BUREN ST.
6
1
HAPPY HOLLOW
ROCKY SHORE DR.
PENINSULA DISC GOLF COURSE
CHIEN
FOSTER
E DU
. ST
EDGEWATER PARK
(in town, quiet neighborhood and playground for kids) less than 1 mile from IC store
MARKET
PICNIC SPOT
CENTER NE
Terry Trueblood
32 ST. NE D
AK CREST HILL
29th ST. NE
TERRY TRUEBLOOD
(pavilions, play area, small lake with canoe, kayak, paddle boat, & stand-up paddle boards rentals) 12.8 mi. round-trip from IC store Terry Trueblood Marina (Ice Cream!)
SYCAMORE ST.
MORMON TREK BLVD. 218
. T ST BER GI L
CENTER POINT RD.
380
nd
OAK LAN
SS R
I PRAIR
UE
Scratch Cupcakery
Happy trails! GL A
80 Hollow Happy
Q BU
CV
For directions, check out our blog post at www.newpi.coop. Here’s to a healthful, delicious, fun, and enjoyable summer season.
CENTRAL PARK
DU
.
S.T. MORRISON PARK
WATERWORKS PRAIRIE PARK
80
1 st AVE.
12th AVE
Fill your picnic basket with New Pi deli goodness (from our teams lead by Chefs Tony Walsh, Brittni Laub, and Matt Steigerwald) and hop on your bike for a destination picnic!
N.
I’ of a rural road or trail ride, but add a picnic for a truly beautiful Iowa summertime experience.
Owner Beat
What made you decide to ride your bike here today? 1
nks, Genie Mayba er New Pi Custom tor ina Service Coord
2 1
Q: A
“I ride my bike everywhere and this location is awesome. It’s really convenient so I’m here almost every day. The produce is the primary draw for me.” – Logan Orcutt at New Pi Cedar Rapids
3
4
2
“I came for the great selection of hyper-vegan foods.” – Breona Carroll at New Pi Iowa City
3
“I ride my bike to work because I'm very busy. I don't have lots of time to exercise, I get to burn off stress, and I get to protect the environment.” – Mercedes Costoyas Perret (New Pi Coralville & Iowa City Wine, Beer, & Cheese Lead) at New Pi Coralville
“I like to ride my bike here and get Rice Dream ice cream bars.” – Sahale Elizabeth Bergus (and mom Sarah, with Ruby and Clover in stroller) at New Pi Iowa City
4
“I bike everywhere in town because… why not!? Short distances make it easy. I'm motivated in small part by the insidiously addictive oatmeal fudge bars here. I trust the process and ingredients in them. The coffee here is great and the produce is the best around.” – Del Holland at New Pi Iowa City
may/june 2015 • www.newpi.coop
5
Recipes from our Chefs
Matt Steigerwald, previously owner and chef at the Lincoln Cafe and now chef at New Pi Cedar Rapids, takes us through preparing an impressive yet simple brunch, perfect for wow-ing mothers and fathers. (Mark your calendar – Mother’s Day: May 10, Father’s Day: June 21!) 1 Prepare the biscuit dough 2 Warm egg poaching water, mix chèvre, prep asparagus
3 Bake the biscuits and asparagus (they cook for the same time and temp), poach eggs while they’re baking
4 Split biscuits in half, slather each
half with chèvre, top with an egg, a drizzle of olive oil, and a fresh grind of pepper. Serve with asparagus and enjoy!
Flavor the biscuits to your tastes – although Matt’s combination here, with a summery, tangy touch, is delicious. Feel free to fry instead of poaching eggs, or add a slice of local Beeler’s ham! For gift ideas, come to our Mother’s Day Tasting May 7 at New Pi Cedar Rapids, and Beer & Whiskey Tasting June 18 at New Pi Iowa City. For a gift of better food, health, and community, consider gifting a Co-op ownership! Our Chefs Matt & Tony Walsh are preparing beautiful take-away meals for Mother’s and Father’s Days – for details, sign up for “Sales & Newsletters” at www.newpi.coop. 6
new pioneer food co-op’s newsletter
Matt’s Classic Southern Buttermilk Biscuits “Biscuits always feel special, even through they’re so easy to do.” – Matt Feel free to mix in bacon, Cheddar or a smoked cheese, scallions, or other herbs: “Tarragon’s a nice flavor with both asparagus and eggs – kind of a classic,” Matt suggests.
“Adding vinegar to the poaching water tightens the proteins, pulling them taut like a rubber band, for a more compact poached egg.” – Matt Steigerwald
• 2 c. self-rising flour (or 2 c. all purpose flour plus 2 t. baking powder, ½ t. baking soda, & additional ½ t. salt) • 1 t. salt • 1 t. freshly ground black pepper • 10 T. butter (the colder the better), in ½ cm cubes • ⅞ c. cold buttermilk • (optional) 2 T. minced fresh dill – reserve a few sprigs for garnish • (optional) cream to brush tops to give them a shine Heat oven to 475°F. Mix dry ingredients. Incorporate butter with fingers until the texture of coarse, wet sand. Freeze 10 min. or refrigerate 1-2 hours or overnight. Stir in buttermilk and dill (or other additions) until it’s a ragged dough. Flatten dough on a floured surface to 1” thick. Fold in half and flatten 10 times, flouring hands to allow dough to be slightly sticky but not wet. Flatten to ¾” thick. With a biscuit cutter or thin-edged glass (the sharper the better – a dull tool squishes the edges together, reducing the rise), cut out biscuits and place on an ungreased sheet pan. Rework and cut remaining dough. Brush tops with cream if desired. Bake 13 min. or until golden brown. Also tasty slathered with butter, maple, or honey!
Roasted Asparagus • 2 bunches asparagus • olive oil • salt & pepper Heat oven to 475°F. Snap off tough ends and line asparagus up in a roasting pan. Drizzle generously with oil, salt, and pepper; toss to coat. Roast about 13 min.
How-to: Poaching Eggs Start with one egg, using it to adjust the temperature. “They’re like pancakes,” Matt explains, the first one or two help you adjust the temperature for the rest of the batch. If poaching a large quantity or prepping in advance: Poach eggs to a bit underdone and transfer to ice water to hold them. To serve: Bring the same water up to temp and re-warm eggs in it, testing temp with the back of your finger. • 4-8 eggs (depending on how hungry your brunchers are), the fresher the better • about 8 c. water • about 4 t. cider vinegar, plus additional Heat a generous pot of water just until bubbles come up, then watch until there’s movement in the water, but it’s not boiling. Add vinegar. (Every 3 eggs or so, add a shot of vinegar – it adheres to the proteins.) Crack the egg into a bowl (rather than into the water) and use it to gently lower each egg into the water. Leave it alone a minute, then use a spoon to swirl the water around each egg to distribute heated water (to avoid an area of cold water above the egg). Poach each a total of about 3 min., depending on egg size, lifting with a slotted spoon to check doneness. If reheating later: Transfer to ice water when the white closest to the yolk just jiggles.
Lemon & Chive Chèvre If you have the delightful problem of leftovers, fold it into an omelet, stuff it into a chicken breast, or whip in sour cream for a dip. • 8 oz. goat cheese/chèvre, set out 30 min. to come to room temp • 2 T. minced chives • 1 T. lemon zest • ¼ t. salt, to taste • ½ t. pepper, to taste Mix everything together until well incorporated. Taste and adjust seasoning if needed.
may/june 2015 • www.newpi.coop
7
Local Producer: Wake Up Iowa
“I bike as much as I can,” says Wake Up Iowa owner Jarrett Mitchell, with 30th Century’s bike trailer loaded up to deliver to Iowa City and Coralville. “I started bike deliveries last summer. It’s good for me mentally, for the environment, for everything.”
ALLISON GNAD E, EDITOR
Wake Up Iowa’s story is one of entrepreneurs b eing neighborly, and businesses worki ng together instea d of competing. Wh en we spend ou r dollars with com panies that spre ad them locally, it creates a greate r local economy w ith room for mor e of us to spread our wings, and make all our lives a little m ore interesting.
C
ommunity-driven: Jarrett Jarrett’s coffee beans come in green from Royal’s Mitchell jumped into the local coffee Madison, Wisconsin, warehouse. “They’re one of the most cup because the community asked for it. reputable [green coffee importers], and a lot of west coast His roommate Ben had started a coffee coffee roasters – like Blue Bottle and Four Barrel – use truck, Capulin Bean, in the parking lot at 30th them.” When each burlap bag of green coffee beans arrives, Century Bicycle with the support of owner Steve “I’ll sample roast it to dark, medium, and light, and see Goetzelman. “Ben started this thing that was where it tastes best. I get to bring my own art to it.” completely community-driven,” Jarrett explains, “it In addition to the art of roasting, Jarrett has a masters in felt really connected to bike culture.” Jarrett filled art, and “I do all the labels myself, except I had one guest in for Ben on weekends, but when Ben decided artist,” local artist Thomas Agran, who painted the murals to sell his coffee truck to his dad for Ragbrai, for New Pi Iowa City and Cedar Rapids. When a new the community clamoring for great coffee at coffee comes in, it’s go-time for Jarrett: “Get the scanner 30th Century didn’t disappear. out, get the pen out.” Jarrett rose to the occasion and started renting the coffee truck back: “At first it was just for fun.” What Keeps Him Going? Cobra Verde! Livelihoods do need to be made eventually though. Cobra Verde is Wake Up Iowa’s citrusy green coffee When local art and apparel store White Rabbit energy drink made from unroasted, green coffee invited Jarrett and his coffee business to take up beans. “It’s unlike anything you’ve ever had; even your all residence, he made it his occupation. “That was natural energy drinks have two to three times as many right before I ran for City Council and the idea was: ingredients,” Jarrett points out. “It’s as clean and simple as Iowa City Needs to Wake Up. I don’t know if it did, it can get. It’s delicious. It’s ice cold, it’s super great; don’t but…” The name sure stuck, perfectly paired with the drink it after 2PM.” caffeination business. Moving out of the space at White Rabbit, he refocused his business on roasting and Cobra Verde (initially using Light Roast, Single Origin, Organic Coffee the certified kitchen at Trumpet Blossom). He’s just found Jarrett’s own palate determines what he produces. a new space he can devote to both projects. This summer, It’s smart: what we love is what we do best. “I’m a light Jarrett’s “essentially taking the biggest risk I’ve ever taken,” roast, single origin for everything guy – no blends.” working with Co-op Partners to get Cobra Verde into Single origin means the coffee beans come from just 160 co-ops across the country. “I’m trying to make this one location and lets its original flavor come through. thing happen on a bigger scale,” while keeping the coffee I’m not trying to be everything for everybody – that’s roasting local. “It’s so exciting.” what I like about local roasters Café del Sol and Capanna He wouldn’t be where he is “without Ben Hansen, Steve being around.” There’s a good fit for every palate, and at 30th Century, Cortnie Widen and Luke Tweedy at White Rabbit, Katy Meyer at Trumpet Blossom, and certainly the “enough room for everyone to exist in their own niche.” New Pi community.” “I only buy organically farmed beans, and a lot of them “It’s been great watching Wake Up grow over time,” are also Fair Trade.” Jarrett’s currently working on all the Steve adds. necessary paperwork, so “This year we’ll be a certified “I take the business side of what I do very seriously,” organic roaster!” Jarrett mentions, as it has to “sustain not only myself but also my employees.” You, lovely readers, play a part in this: “It’s New Pi and its owners: those are the people who Steve, made this happen and continue to make it happen. I’m so 30 th Cen thankful for that.” tu Bicycle ry
Greasy Gear Chain
Available at least through May, “Greasy Gear Chain” is in collaboration with Steve of 30th Century Bicycle. Jarrett’s letting Steve’s palate dictate its roast: “I really like light roast coffee," Jarrett explains. "It’s my thing. Steve’s always trying to get me to roast dark.” “A little darker please!” Steve chimes in. So this one, Jarrett nods, is “the darkest roast I’ve ever done.” Cobra Verde as a mixer!
“It’s like a sour mix in a whiskey sour,” Jarrett points out. Or try it with tequila and fresh lime. Find Cobra Verde cocktails occasionally at Trumpet Blossom Cafe and at Film Scene, where they make a Snake Charmer with Cobra Verde and Champagne. may/june 2015 • www.newpi.coop
9
•ZERO antibiotics, zero added growth hormones
Staff Feature: Meat Department
ALLISON GNADE, EDITOR
with r in the area re te n u o c t a e every sto The only m butchers at d e in ra -t y ll fu
&
ing, cutting to
ass butcher ing whole carc
Practic
order
red the endange Reclaiming cutting art of meat
What’s really going on behind your butcher counter? At most stores, probably less than you think. They might look similar: meat slicers, grinders, row upon row of red goods, friendly staff. Many old-guard butchers are skilled at their craft, but the sad truth is they don’t get to bring those skills into daylight. Outsourced to meat packing plants, steaks come in packaged, pre-cut, and ready to put in the window. Divorced from the source, age, and all animal condition information, their knowledge is set on ice too. At New Pi, however, the lost art of whole animal butchering is alive and well! Local lamb and hog farmers bring in humanelyraised meats whole carcass, so we can cut fresh to order. We’re your truly local, truly full-service butcher, pairing old-school skills with the best local goods.
Joe, New Pi Cedar Rapids Meat & Seafood Lead:
Joe's a self-made butcher. Before New Pi, “I worked 7 years as a store manager at a grocery store and in the meat department, where I had to learn on the fly.” His trainer left halfway through day three: “It wasn’t ideal,” he shrugs. With his own bumpy introduction to meat cutting, he wants to give his staff a better experience than he received. When he started here, working with “lamb and seafood was new for me. I’ve enjoyed both – I always like learning new stuff. It keeps things interesting.” For example, “All our seafood is responsibly caught. There’s just too many places being over-fished. That we can get great seafood at great prices,” and it’s sustainably caught? “That’s really important. It’s a smarter product.” Unlike other grocers, our prepped meals are with organic ingredients: “We’ll do beef and chicken kabobs or a tomato basil pork loin with veggies from our produce department. We use New Pi bread for breadcrumbs and all Frontier spices – really good quality and Not only good flavor. Everything do our spice from onion powder to s taste b etter, they’re le cinnamon,” he continues, ss expen sive than what you “you can taste it in the ’re proba bly buyin – despit g dish if it’s good quality.” e also be ing organ For more ic! on that, flip to p. 12.
•ALL our meats are humanely raised
•NO animal confinements
•ALL our pork and lamb is LOCAL
Tim, New Pi Coralville Meat & Seafood Lead:
Tim came to us a fully trained butcher – with his own meat blog to boot! You might know him as Butcher Struble on his blog and Instagram. Don’t pigeonhole him as just a meat guy though – he’s also been a co-op produce manager and cheese monger. “My dad’s a vegetarian,” Tim begins, “and told me at a young age that I should know where meat comes from, and be mindful and cognizant of the reality of it. To me, it’s really important that we use all of the parts of the animal, and it’s key to its sustainability – just eating parts is disrespectful to the farmer and the animal.” The whole hogs we’re getting in from Scott Hintermeister and Aaron Sobaski are “really good quality,” Tim points out. “The quality of the fat, the tenderness of the meat, the integrity of the bone structure. They’re clean[ly raised], happy pigs, free range, no growth hormones or antibiotics, from a small operation.” Supporting these small local producers “shows farmers that they can make a living by raising 40 hogs [in a special way] rather than 2,000 hogs in a confinement operation, and they can keep the family farm and don’t have to sell it to Pioneer.” This is truly a different business model we’re supporting. “Even ground meat and sausage elsewhere comes in pre-ground. It might say ‘fresh ground in-house’ if they ran it through their grinder again. There are a lot of tricks to fool people,” and that’s not what we’re about here. There’s such a scale difference in what New Pi’s doing, Tim explains: “Elsewhere, a tube of ground beef will say ‘Product of US, Canada, & Mexico.’ Ours would be ‘Product of Washington, Iowa!’”
IN OUR DELI: “All of our sandwiches with bacon, pork loin, or roast beef are housemade and -smoked” by New Pi, Tim points out, and – of course – there are “no preservatives, antibiotics, or growth hormones in our stuff. You can talk to the people that made it and I can give you the phone number of the guy that raised it!” Mike, New Pi Iowa City Meat & Seafood:
Mike found himself at New Pi: “Sort of by accident! My first job was washing dishes and I worked my way up from there,” into catering and grocery kitchens, and eventually ours. “I like that [New Pi’s] a local business; it’s not working for some corporation.” Starting in meat two years ago, “I had a rough idea of where things were on the animal and that was it.” He learned a lot working with Chuck, now at New Pi Coralville. “A job’s never any fun if you’re not learning something,” he points out. And helping our customers: “You learn a lot answering questions – if you don’t know, you’ve got to go find out! If people want something specific, I’ll figure out how to do it.” Food-wise, “I’m a meat and potatoes kind of person, pork chops and applesauce. Though I still can’t do them the way my mom does,” he smiles. “I hadn’t eaten much lamb before working here,” but lately, “I’ve been subbing lamb in everything: in tacos (with a quick Pico de Gallo and cheese and sour cream), lasagnas, burgers, sausages, in a meatloaf with beef and pork. It’s got a little more flavor.” While our lamb is humanely raised through the Black family near Mt. Pleasant, Iowa, “Most of the lamb elsewhere is shipped in,” pre-packaged from New Zealand or Australia. Our creative butchers are cooks, too: “The pulled pork we’ve been doing [at New Pi Iowa City] – I think it’s amazing. That was a product of a lot of experimentation. And our beef brisket – we rub and hickory smoke it for eight hours and it turns out great every time. The quality here is hard to come by at other grocery stores. It’s so nice having access to it.” •ALL our seafood is sustainably caught may/june 2015 • www.newpi.coop
11
? t e sk
New Pi Top Picks
4 granola varieties, both packaged and in bulk: Greta’s Blend (NEW! Coconut & cacao – wheat free), Heidi's Blend (honey, nuts, & oats), Theo's Blend (dark chocolate), and Julie's Blend (apple crisp).
Shan a, N
Pi Wellness ew
12
Spices in Bulk from Frontier Herb Co-op When you purchase your herbs and spices from New Pi, you're supporting a company that provides clean water and food to thousands of people around the world. Frontier Co-op helps send children to school and establishes sustainable economies in the villages where they source their products. Read about Frontier Co-op's ‘Well Earth’ and sustainability programs at www.frontiercoop.com.
new pioneer food co-op’s newsletter
lipstream Or y, S g
s
They started roasting and set out by bike, riding to farmers' markets and festivals, selling their coffee, telling its story, and talking about transparency and the coffee trade. Try a cup of their great coffee and ask a member of our grocery team for their favorite! – Sue, New Pi Purchasing Lead
or
ic an
Just Coffee This great Madison, Wisconsin, coffee company describes themselves as “reluctant entrepreneurs.” In Chiapas, Mexico, they met farmers and learned they were not being paid enough for their coffee. They returned to the states and tried to get local roasters to support these farmers, and fell short. When they returned to Mexico with the bad news, the farmers told them, “You will sell our coffee.”
J
sing Lead rcha Pu
With just enough sweetness from honey, it makes a satisfying and energizing start to your day, or as a mid-day snack, or an evening treat on your favorite ice cream. Slipstream uses only the finest organic, non-GMO ingredients, and makes it in small batches to give you the best granola ever.
&
Sue, New
Pi
a B
Slipstream Organic Granola At Slipstream Cycling, a bike shop in Fort Madison, Iowa, we often served smoothies and began looking for the perfect granola to top them off. None of the available options seemed quite right, so we decided to make our own!
Michael
OUR N I T'S WHA
New Pi's May & June Top 10
AS WE KICK OFF OUR BOOTS AND OPEN THE WINDOWS, WE’RE EXCITED TO SHARE THESE NEW WINES WITH YOU We’ve built special relationships with our vendors, who go out of their way to bring us wines that honor the winemaker, the terroir, the season, and you, dear reader. Raise a glass to celebrate all of that! – Melissa
10
9
Hedges HIP Merlot
Columbia Valley, Washington This Merlot, of all estate-grown Bacchus vineyard fruit, stood out against MUCH more expensive bottlings. The first sip took me back to my childhood in Arkansas, picking blackberries on a hot summer’s day. Acidity cuts through the fruit and, oh yes, chocolate, cherry, and a kiss of sexy oak. Merlot like this reaffirms my faith in the varietal. – Tom
Pacific Rim Riesling & Gewürztraminer
Columbia Valley, Washington This independent winery produces stellar whites. Their dry Riesling has notes of jasmine, peach, and expressive minerality. Their Gewürztraminer suggests rose, lychee, clove, baking spices, and passion fruit. Both are complex, suiting rich and spicy foods, like Thai and Indian, or a dense, earthy blue cheese and charcuterie plate. – Melissa
8
7
6
Domaine Les Grès Rosé Provence, France
This is a Rosé to herald in spring. With notes of strawberries, white pepper, and a delicate yet structured minerality, this blend of Cinsault, Grenache, and Syrah pairs well with light summer fair, or all by itself! Pick up a New Pi baguette and locally produced chèvre (try Reichert’s Dairy or Triple Creek Dairy) for a fine picnic. – Melissa
3
This family has produced wine for 14 generations in France. This small producer uses ancient methods: the Syrah grapes are de-stemmed at harvest and transported in casks to avoid racking or killing the fruit. Aromas: cranberry jam, oriental spices, and smoke. Mouth-feel: supple, rounded with soft tannins, and acidity to sustain several years in the cellar. – Mercedes
5
Veramonte Cabernet
Colchagua Valley, Chile Renowned winemaker Agustin Huneeus (of Concha y Toro and Franciscan Wineries) returned to Chile in the early 1990s with the mission of producing wines of masterful quality. This Cab is no exception, crazily over-performing for the cost. Lush dark fruit flavors of blackberry, plum, and cassis, balanced oak, and lively herbaceous overtones. Great with any meal off the grill. – Melissa
Saint Cosme Côtes du Rhône
Côtes du Rhône, France 2011
Terra Rosa Winery Mendoza, Argentina Malbec: Per the winemaker: “Nose is full with ripe blackberry fruit tones tempered by that ‘stony’ quality of the high altitude, rocky vineyards of the Valle de Uco... many current Malbecs begin and end with fruit, which makes drinking them boring... [this] challenges the drinker to keep them interested.” ‘Tierra Divina’ Old Vine Malbec: This is a combination of… the top 2012 vineyard in the Valle de Uco and the 100+ year old Perdriel vineyard. Think of this as a 'big brother' to the previous wine: deeper, richer, with a longer finish and capability to age. I’ve not had Malbecs this good for years. – Tom
4
Poppy Pinot Noir
Saint Lucia Highlands, California This is picture perfect Noir – all sexy raspberry and strawberry parfait on the nose, rich and succulent in the mouth, with vibrant acidity, a lovely plush finish, and nicely integrated gorgeous spice and oak. – Tom
eld, Tom Caufi New Pi Wine Guy
2 1
Di Majo Norante Ramitello Campomario, Italy This stood head and shoulders above a large group of worthy wines, regardless of price. This classic southern Montepulciano/ Aglianico blend offers a nose of briar and pipe tobacco with black and blue fruits. Mouth: fine chocolate, repeating fruit, a touch of finely grained oak and herbs – lovely stuff. Aged 18 mos. in stainless and used barriques before release, it’s ready to drink but also repays short-term cellaring. – Tom
Mystery Wine! Aia Vecchia Lagone & Vermentino Tuscany, Italy Against the region’s regulations, risk taking Tuscan winemakers planted French varietals to produce Bordeaux-style wines in the ‘70s. These “Super Tuscans” gained an international following. The Pellegrini family produce their famous Lagone: this rich, structured Merlot/Cab/Cab Franc offers berries, vanilla, baking spice, and silky finishing tannins. Their Vermentino, with Viognier, offers bright acidity, well-rounded minerality, and a nose of fresh grass and citrus. – Melissa
Melissa Arp, Specialties Coordinator
et , yas Perr o t s o C s e Merced wa City & Io i P s Lead N ew pecialtie S le il lv Cora
may/june 2015 • www.newpi.coop
13
New Pi's Cooking Classes
let's get cookin'!
CLASSES AT NEW PI CORALVILLE
Street Food: Roast Chicken Shawarma with Chef Brian Kalata Thurs., June 4, 6-8PM $20/person Inexpensive, informal, and often brightly flavored, “street food” is a popular phenomenon in big cities. Street cart menus draw from around the world. Join Chef Brian Kalata as he demonstrates the preparation of Arabic street favorites Roast Chicken Shawarma, Falafel Pita Sandwich, Yogurt Sauce, and Lebanese Pickled Vegetables. Take two napkins!
new pioneer food co-op’s newsletter
with New Pi’s Todd Tomkins Thurs., June 11, 6-8PM $15/person
Authentic Italian Culinary Traditions
The cultured drink Kombucha is easy to make at home. New Pi Coralville Grocery Lead Todd Tomkins creates six 16-oz. bottles using ten tea bags, a cup of sugar, water, and a “mother culture” gifted from a friend. He prepares the mix and places the jars in a warm, dark place to culture. Join Todd as he shares his technique, and learn how to flavor the Kombucha with ginger, herbs, and dried flowers.
with Chef Cianluca Baroncini Tues., June 9, 6-8PM $25/person
Go Raw for Summer
Chef Gianluca Baroncini’s passion for culinary excellence and love of authentic traditional Italian food comes from his childhood in Verona (famous for pasta), and studies in Bardolino (famous for risotto). During a successful career in award-wining Italian restaurants in Washington, D.C., he met wife Katja and together they moved to Iowa City, where she accepted a position teaching Italian. To our good luck, Gianluca opened Baroncini Ristorante Italiano in Iowa City in 2011. Join us as Gianluca 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, olive oil, and non-alcoholic beverages. Salute!
14
Make Kombucha at Home
with Chef Laurie Moritz Tues., June 16, 6-8PM $15/person Experience the colors, vitality, and bright flavors of raw food, as prepared by Laurie Moritz, raw food entrepreneur and chef of Sweet Raw Joy (you may have tasted her delicious raw, gluten free, vegan desserts at New Pi!). Laurie will demonstrate the preparation of these raw, vegan, gluten free summer dishes: Carrot Ginger Soup, Creamy Curried Spinach Salad, and the amazing dessert Chocolate Orange Marbled Tavoletta.
REGISTRATION IS REQUIRED Jamaican Jerk Dinner
Dinner at Downton Abbey
with Chef Anthony Green Thurs., June 18, 6-8PM $20/person
with Chef Valérie Martin Thurs., June 25, 6-8PM $20/person
Chef Anthony Green loves the spicy fare of his native Jamaica. Join Anthony as he demonstrates the preparation of Chilled Watermelon and Mint Soup, Smoked Pork Empanadas, and Jamaican Jerk Chicken with Banana Coulis Reduction. Anthony will also demonstrate the preparation of Red Beans and Rice cooked in Coconut Milk, and Pineapple Upside Down Cake with Basil Vanilla Yogurt. Come learn how to adjust the chili pepper fire level to please your guests while creating an authentically delicious Caribbean meal.
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.
Creamy Desserts with New Pi's Chef Anthony Walsh Tues., June 30, 6-8PM $15/person
Hands-On Tamale Party with Bill Schintler Tues., June 23, 6-8PM $15/person Tamales, a Mexican party favorite that can be sweet or savory, are prepared by placing masa corn flour dough and a filling in a corn husk, which is then rolled and steamed. Join talented home chef Bill Schintler as he hosts a tamalemaking class featuring meat, vegetarian, and vegan fillings including Chicken Green Chili, Spicy Cheese, and Sweet Potato with Bean. Bill will demonstrate the preparation of tamales, then the class will create tamales to take home. Side dishes to sample include Albondigas, Guacamole, Queso Flameado, and Salsa Verde.
Do you love creamy, dreamy “restaurant” desserts, but don’t know how to make them at home? Join Coralville Co-op Chef Tony Walsh as he shows how to make a variety of easy, exciting desserts using the “custard base” of fresh eggs, cream/milk, sugar, and vanilla. Tony will demonstrate the preparation of Crème Brûlée, Crème Anglaise, and ice cream. Tony will discuss how flavorings such as Earl Grey, rosewater, butterscotch, and fresh berries can be used to customize your creamy dessert.
Hands-On: Cake Decorating Piping Techniques with New Pi’s Tracie Bettis Thurs., July 9, 6-8pm
UPCOMING CO-OP EVENTS For further details, please visit “Classes & Events” at www.newpi.coop
Co-op to Co-op Bike Ride (Iowa City to Coralville) & Crazy Costume Contest during Bike to Work Week Weds., May 6, 5:15pm, depart 5:30pm Meet at Chauncey Swan Park. Mother’s Day Tasting Event at New Pi Cedar Rapids Thurs., May 7, 4:30-6:30pm Label GMOs & March Against Monsanto – National March – at New Pi Iowa City Sat., May 23, noon-1:00pm Iowa City Pedestrian Mall Planting Day at Arts Fest with Scott Koepke of New Pi’s Soilmates Sat., June 6, 1:00-3:00pm Beer & Whiskey Tasting Event at New Pi Iowa City Thurs., June 18, 4:30-6:30pm
JULY CLASSES Natural Homemade Cleaning Products with Mary Paoli Tues., July 7, 6-8pm
Visit our Classes & Events Calendar for a new year of great cooking classes at www.newpi.coop, or contact Ben Partridge at (319) 248-6428 if you need assistance. Classes feature sample-size portions and are held at New Pi Coralville unless otherwise noted.
Italian Seafood Dinner with Chef Gianluca Baroncini Tues., July 14, 6-8pm Favorite Summer Pestos with New Pi’s Genie Maybanks Thurs., July 16, 6-8pm
Summer Solstice Party – Owner Appreciation Day! Sat., June 27, 1:30-3:30pm at Chauncey Swan Park near New Pi Iowa City
may/june 2015 • www.newpi.coop
15
PRIZES FOR BEST DANCERS!
REFRESHMENTS
LIVE MUSIC BY THE DANDELION STOMPERS!
BOUNCY HOUSE
MAKE YOUR OWN BUG REPELLANT DEMO
KID’S ACTIVITIES
PARTY! $2
BRATS & S R E BURG
PHOTO BOOTH BIKEPOWERED BLENDER FOR SMOOTHIES
@
1:30 3:30PM
CHAUNCEY SWAN PARK CORNER OF GILBERT & WASHINGTON STREETS
SUMMER SOLSTICE & OWNER APPRECIATION EXTRAVAGANZA
JUNE 27
2015
NEW PI
IS . . .THROWING . . . . . . . . . . . . . .THE . . . . .ULTIMATE ...........
I N T H E E V E N T O F R A I N , F E S T I V I T I E S W I L L S H E LT E R U N D E R T H E PA R K I N G R A M P