may/june 2014
iowa's
local
season is here & the Eatin' is Easy
local chefs +
New Local Eats
= Great Party Recipes
what the heck is a b corp?
Hint: B is for Better Companies
1101 2ⁿd St. • Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm
new hours!
STORE SUPPORT OFFICES 22 S. Linn St., Unit 2A • Iowa City, IA 52240 (319) 248-6400 open Mon.–Fri. 8am–5pm
What the Heck is a B Corp?
p. 4
Meet Todd Mills of Mushroom Mills
p. 6
Local Season is Here & the Eatin' is Easy
p. 8
Your Premier Produce Folks
p. 10
www.newpi.coop EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer CATALYST DESIGN Laura Engel CATALYST PHOTOGRAPHY Ben Partridge CATALYST ADD'L DESIGN & PHOTOGRAPHY Sara Montgomery CATALYST CONTRIBUTORS Genie Maybanks & Theresa Carbrey PRINTER Royle Printing, Sun Prairie, WI
Board of Directors Meetings All members are welcome! May 28, 2014 6:30pm, New Pi Store Support Offices 22 S. Linn St., Iowa City (3rd floor, west end of Tower Place)
GLUTEN FREE
WEEK! May 12th – 18th
Members are welcome to share their views with the New Pi Board:
BOARD OF DIRECTORS
(year indicates when term expires) President SARAH WALZ (2015) (319) 466-0908, walz.sarah@gmail.com
Vice President JANET RAZBADOUSKI (2014)
Stock up on your favorite gluten free products and discover new ones! Enjoy storewide sales and samples of gluten free & wheat free options all week long!
(312) 476-0943, jraznpboard@gmail.com
Secretary CAROLINE DIETERLE (2016) (319) 338-8674, caroline-dieterle@uiowa.edu
Treasurer HENRY T. MADDEN (2015) (319) 338-5689, h-mamadden@mchsi.com
JON FOGARTY (2016)
(319) 400-4911, jon@jonfogarty.com
JEN KNIGHTS (2016) (319) 331-6631, knightswhowrites@gmail.com
CALVIN NORRIS (2014) (319) 355-2603, 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 22 S. Van Buren St. • Iowa City, IA 52240 (319) 338-9441 open daily 7am–10pm
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 500 words. Deadline for the July/Aug. issue is May 28, 20ı4.
In this Issue
2009 2010 2011 2012 2013
the folks making local growth happen – coordinator team: (from left) miriam, mike, sue, ben, michelle, & melissa
L
ast year, new Pioneer topped $2 million in purchases from local producers. That is a 70% increase since 2009 in annual dollars New Pi paid to local producers of natural and organic food, and I’d say that’s worth celebrating! Getting to $2 million is not a simple matter of good weather or luck. Nor is it a clever marketing campaign. New Pi stands apart from our competitors in the way we do business with local growers: We sign purchase contracts with our growers, providing a guaranteed price for their product, before seeds even go in the ground. Our purchase
keeping it local: $2 million in 2013! "new pi stands
apart from our competitors in the way we do business with local growers."
contracts offer our growers a degree of certainty in an otherwise unpredictable climate. In spite of a severe drought last summer, New Pi’s local produce purchases were up 17% over 2012. New facilities will put New Pi in a good position to do even more to expand the market for locally produced natural and organic foods.
Our transition to a stand-alone kitchen and bakehouse in North Liberty (set to begin operation this summer) will allow our staff to incorporate more local ingredients into New Pi’s prepared food program. And our much-anticipated Cedar Rapids store, opening later this year, means more sales for our current producers, in addition to connecting with and supporting new producers in Linn and surrounding counties. We all know that money spent locally recirculates and multiplies throughout our local economy, but local food purchases do even more
than that. Every dollar spent on locally produced natural and organic food is a vote for a better way of doing business and a healthier way of life. Those dollars are an investment in the health and sustainability of our land, water, and air. And that’s the kind of growth and investment that YOU, as a New Pi owner, can take pride in.
Sarah Walz New Pi Board President
Half of all of New Pi’s local produce purchases currently come from within 25 miles of iowa city.
$2,023,076
$1,785,286
$1,669,561
$1,442,433
$1,194,621
New Pi Purchases from Local Producers
board letter: $2 million and growing
top picks: b corps!
1 B Corps – Their name’s a little opaque, but think: B for “Better.”
1. Preserve Making all their products in the USA from only BPA-free recycled #5 plastics (like yogurt cups!), Preserve items are light on natural resources and decrease landfill waste. Check out their beautifullycolored toothbrushes, razors, food storage containers, and reusable party plates and cutlery – all BPA-free, 100% recycled, and 100% recyclable.
With the anthem “B the Change,” B Corps use business as a force for good to solve social and environmental problems. Certified B Corps adhere to rigorous social/ enviro. accountability and transparency standards – exactly the kind of companies we like to support. Locally, New Pi is a member of the co-op of food co-ops, National Cooperative Grocers Assoc. (NCGA, headquartered in Iowa City!), a B Corp!
– Michelle McClintick, New Pi Wellness Coordinator
Meet 3 of the growing B Corp community on our shelves:
2 3. Alter Eco Chocolate More than just tasty Fair Trade organic chocolates from heirloom varietals, Alter Eco is a company of food activists. They connect directly with smallscale farmer-owned cooperatives to create supportive, mutually beneficial business relationships. Throughout South America and Asia, Alter Eco has a positive impact on the environment and people's lives. – Ben Magel, New Pi Grocery Coordinator
Celebrate World Fair Trade Day on May 10 4
new pioneer food co-op’s newsletter
Get them while you can because " They are always sold out!" says Laura Engel, New Pi Graphic Designer.
2. Leap Organics Soaps
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Known for their sustainable business, production, and packaging principles, Leap makes exceptional soaps with certified organic ingredients. You won’t find phthalates, perfumes, or parabens in their soaps. Props for their fun flash art tattoo package design! Lavender, eucalyptus, and lemongrass, 4 oz. bars, 8.3 oz. bottles. – Michelle M.
owner beat: welcoming cedar rapidians
Why should people in Cedar Rapids be excited New Pi is coming to town? – Genie Maybanks, New Pi Customer Service Coordinator
Q: A
“Everyone DESERVES access to healthy organic food!” "Why wouldn’t they be excited? The amazing, unique selections are worth the trip! There are all kinds of foods that you can’t find anywhere else. I like coming here for the smells: The bread, the herbs, and the coffee. The buzz around the store is positive."
– Elizabeth Lindenboom
– Matt & Jennifer Nonnenmann
"The Co-op is friendly, and the selection is local, organic, and interesting." – Stephen Garcia
“I know some of the farmers and it feels good “Shopping here isn’t an overwhelming task, like supporting them. I also love how the Co-op at ‘mega-stores.’ The cashiers know us and are nurtures our school and community gardens. always very friendly. You can’t beat the fresh Eating better now is better than spending breads and baked goods. They show great money at the doctor down the road. And, it respect for the produce, keeping it clean and just tastes better!” – Jen Kardos attractive. The Co-op is environmentally friendly, thinking about the amount of plastic used and waste generated.” – Annamarie Marcalus may/june 2014 • www.newpi.coop
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Oysters, Lobsters, and Lions, Oh My! allison gnade, catalyst editor
Have you stopped to wonder how a mushroom grows? An orange hangs singly on a tree, a head of lettuce pops out of the ground, but mushrooms?
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new pioneer food co-op’s newsletter
Todd mixes local straw, his oyster mushrooms’ favorite growth medium.
local producer: mushroom mills
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f you hunt morels, you know they’re sporadic but – in their favored micro-habitats – they thrive, year after year. Family morel hunting whetted Todd Mills's curiosity. When he read Paul Stamets’s Mycelium Running: How Mushrooms Can Help Save the World, “I thought, ‘Wow, this is amazing.' It was really eye-opening.” He relays a study comparing traditional methods of treating contaminated soils versus harnessing fungi. It’s earth changing, literally: “The mushrooms broke down the hydrocarbons and just flourished,” Todd explains. His fascination took him all the way to Washington state for a class with a great name: Fungi Perfectii. Back in Iowa, Todd's been experimenting, honing his methods, starting a farm near Columbus Junction – “Not quite a farm yet, but it’s going to be,” Todd smiles. “Chickens are coming at the end of April; I’m going to fence in the pasture and get
“research is coming out that'll put lion’s mane on the map for neurodegenerative diseases – dementia, alzheimer’s. it’s got a lot of promise.” – todd mills some goats, maybe a cow. The garden’s going to be huge. There’s still a lot of work to do.” And, most exciting, he’s built a mushroom set up and he's our new mushroom man. Todd’s still working full-time, commuting two hours round-trip to Cedar Rapids daily, but he'd really like to be cultivating mushrooms full-time. You can help him get there by trying something new and fun and maybe a little outside your comfort zone, but then again, maybe they'll ring a pretty familiar food bell. If you ask Todd, “The oyster mushrooms are actually a lot like the morel in flavor.” Prepare yourself to be offended,
morel-devotees… He continues: “If you fry up an oyster mushroom like you would a morel, you really wouldn’t be able to tell much of a difference.” Check out our food blog, NewPiEats.NewPi.coop, and you just might find that I agree with him, though I’m pretty sure that’s hearsay to Iowans’ ears! Todd’s lion’s mane mushrooms might be even more exciting. They have a shaggy appearance (playing-with-yourfood fun, anyone?) and, “A lot of people say they taste kind of like lobster,” Todd explains. We have a contender for “mushroom of the sea” right here, with scallop resemblance as well! The intrigue doesn’t stop there: “The medicinal benefits of oyster and lion’s mane are just amazing,” Todd relates. “There’s a lot of research coming out that’s going to put lion’s mane on the map for neurodegenerative diseases – dementia, Alzheimer’s,” he continues. “It’s got a lot of promise.” Todd’s answer for his favorite part of mushroom growing rings true: “Eating them, for sure!” A quick runner up: “But watching them grow is really amazing. Seeing them grow from the [initial] primordia stage to fruiting out is really, really cool,” he gestures to two stages of mushrooms growing next to him, and comments genuinely: “I really like that.” Ideas for cooking them go as far as you’d like. At Todd’s house, the oyster, lion’s mane, and shiitake mushrooms he grows for us (the shiitakes should pop up on our shelves in May!) are: “Usually just sautéed up in butter, or thrown in some eggs, or even on a frozen pizza. They’re awesome with a little bit of cheese on pizza. Delish,” he emphasizes. Flip the page for a few ideas, or perhaps try them roasted with potatoes in the oven, in a mushroom tart (we share a light yet earthy recipe on our New Pi Eats food blog), in an omelet, sautéed with apple cider vinegar, or topped with a poached
egg alongside broiled asparagus. The first time I brought them home to my cutting board, I couldn’t bear to let a knife near their beauty for ages. Enjoy a front row view of oyster mushrooms' fascinating growth formations, thanks to Todd packing them into clear cartons (like grape tomatoes) still in their natural clusters. And if you still want a closer look, stop by the downtown Iowa City or Cedar Rapids farmer’s markets, where Todd will have a stand starting in May, and pick up a mushroom growing kit from Todd yourself. There’s nothing quite like knowing your farmer and your food.
may/june 2014 • www.newpi.coop
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what's for dinner: party hors d'oeuvres
Fresh & New Appetizers Celebrate the new in-season asparagus and local mushrooms! Ideal for grad parties, picnics, or treating your folks well.
“When the first asparagus of the season hits, this side-dish-slash-salad is the perfect showcase… Elegant without being fussy.”
– Jeremy Jackson
Asparagus with Hard-Boiled Eggs serves 4-6 Good Day for a Picnic: Simple Food that Travels Well by Jeremy Jackson, Iowa Citian and Iowa Writers’ Workshop M.F.A. 2 shallots, thinly sliced 1½ T. red wine vinegar, plus more for pickling shallots 1 lb. fresh asparagus, trimmed
4 hard-boiled eggs, quartered 3 T. extra virgin olive oil salt & freshly ground pepper
Submerge sliced shallots in red wine vinegar. Set aside. Arrange asparagus with tips in one direction in a large skillet. Add cold water to almost cover. Bring to a boil, reduce to a simmer for 2-5 min., until slightly tender. Immediately drain and rinse under cold water. Arrange in a gratin dish or casserole. Drain and rinse shallots. Place on asparagus with egg quarters. Whisk together olive oil, 1½ T. vinegar, and salt and pepper to taste. Pour vinaigrette over asparagus and eggs and season. Serve warm, cold, or at room temp. Refrigerate up to 2 days (if so, toss just before serving, adding eggs at the last minute).
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new pioneer food co-op’s newsletter
Marinated Mushrooms serves 8 generously as an appetizer “These will keep for a couple of weeks in the refrigerator. In fact, the flavor improves after a few days.” – Jacques Pepin, Essential Pepin For more on this delicate and addictive recipe, visit our food blog: NewPiEats.NewPi.coop 1½ lbs. mixed unusual mushrooms (wiped with a ½ t. coriander seeds, crushed damp cloth if needed – do not wash) 1 c. dry white wine 3 med. onions (12 oz.), quartered, layers separated ⅓ c. olive oil 3 bay leaves 3 T. fresh lemon juice ½ t. crushed thyme leaves (fresh preferred) serve on toasts or small lettuce leaves, or – as 1 t. salt shown – endive or radicchio leaves 2 t. black peppercorns Quarter large and halve med. mushrooms. Bring everything to a boil in a stainless steel saucepan over high. Cover and boil 6-8 min. Transfer to earthen or glass container and cool. Cover and refrigerate.
“Enjoy this simple recipe with a nice glass of Valpolicella Ripasso red wine. Buon Appetito!” – Chef Gianluca of Baroncini Ristorante Italiano, Iowa City
Lion's Mane Mushroom Crostini serves 2 as an appetizer Chef Baroncini made these up on the spot for a New Pi cooking class, upon discovering our new local mushrooms! Find his upcoming class, Chef at Play, on p. 14. Crostini: 6 baguette slices, ⅓-inch thick Mushrooms: 1 c. all purpose flour 2 egg whites 2 c. panko breadcrumbs (or other unflavored) Tomato salad topping: 1 T. minced red onion 2 T. quartered cherry/grape tomatoes
2 med. whole lion's mane mushrooms, sliced ⅓-inch thick ½ c. olive oil 1 T. butter salt & pepper
1 T. chopped parsley ⅓ c. extra virgin olive oil salt & pepper
Heat oven to 500°F. Bake baguette slices on a baking sheet for 6 min. Remove and cool. Put flour, egg whites, and breadcrumbs in 3 separate bowls. Whisk egg whites until loose. Fully coat sliced mushrooms in flour, then egg, then breadcrumbs. Heat olive oil and butter in a 10-inch sauté pan over med. heat. When hot, cook breaded mushrooms 3 min. per side – until nicely golden. Transfer to a plate and season to taste. Mix tomato salad ingredients and season to taste. Top crostini with mushrooms and a teaspoon of tomato salad.
These apps would be perfect for Mother's Day (May 11) & Father's Day (June 15)! may/june 2014 • www.newpi.coop
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staff feature: produce department
n More tha
our produce-pyramid-pilers are so polite you might not want to interrupt their methodical manner, but i recommend you do! working with local farmers, they build the rainbow in our stores, day in, & day out. -a.g. steve, new pi iowa city produce lead:
What brought you to the Co-op?
“My Mom and Dad were grocers beginning in the early '40s, owning and operating a store in New Hampton and later in Elkader, Iowa. I worked at both stores. As a family store, we had frequent conversation about the cost of food, food value, customer service, you know. It was just something my brothers and sisters and I grew up around. I shopped at the Co-op on Bowery Street [New Pi's first location] and joined when we moved to Prentiss Street, and was hired at New Pioneer in June of 1978. I was attracted to the people who were here and wanted to be a part of it all.” Steve is one of the five longest-working Co-op staffers interviewed for our Co-op’s 40th anniversary Catalyst – get this guy’s wry humor in that issue at s.coop/40th
What sells well around here? “Our local produce from Grinnell Heritage Farm is wonderful. Their kales, chards, collards, cabbages, and root vegetables – especially carrots – are very delicious. 10
new pioneer food co-op’s newsletter
Friendly Farm's local lettuce varieties are a spring tradition, as we have been working with them for so many years. Brussels sprouts have become more popular. Maybe it's because it goes so well with Iowans’ favorite food: Bacon!” What local item are you most looking forward to this growing season? “If the Midwest spring cooperates, we can expect six glorious weeks of syntheticchemical-free asparagus. Like most vegetables, I prefer mine light, not smothered in sauce, so I steam asparagus and add butter and a sprinkle of capers. Excellent with sweet potatoes and a grilled ribeye!”
mitch, veteran produce team member: What brought you to the co-op?
“When I moved to Iowa City, I thought this might be a cool place to work. After hearing good things from people who shop here, I thought I would give it a shot. I am glad I did! I’ve worked at the Co-op for 6 years now.”
KEVIN What keeps you entertained while stocking the shelves? “My fellow produce staff: Working with funny people makes the day fly by. What keeps me here? The good food and good attitudes. One of my favorite parts of the job is when the shelves are full and looking good, you can really see how much you’ve accomplished. You can go home knowing you've really done your part.” What’s something surprising that sells well and how are folks eating it? “Before I worked here, I was unaware of kale's popularity. We sell tons of it, which obviously isn't surprising anymore. A lot of people put it in their smoothies.” What local item are you most looking forward to this growing season? “One of the things I get excited about are the local green beans from Oak Hill Acres – they are the perfect side dish! I usually just sauté them and I might add a little bacon or garlic, though they don’t need it – I just cook them in a pan, nice and simple.”
MATT
MITCH
STEVE
“I started in 1998 at 14, when my father was working here. I've been here on and off for a total of 12 years – near half my life! ”
Co-op is a unique place to work. We are very blessed to have an alternative food provider within our community that is not profit-based, but people-based. We are a community – and way of life.”
asparagus, which I simply sauté with a little olive oil and lemon. Also the small, long eggplants, which I bake with olive oil and add to salads. Most of all: Missouri peaches, to eat in muesli with other seasonal fruits.”
What should people be eating?
matt, veteran produce team member:
What keeps you engaged?
Kevin, new pi coralville produce lead:
How long have you worked at New Pi?
“Aronia berries. While not pleasant on their own, they are very good for you – insanely high in antioxidants. Most people use them in smoothies with other fruits.” Local items you're looking forward to? “Grinnell Heritage Farm kale – awesome-tasting and fresh. I like to start by getting 8 strips of bacon super crispy. Pulling the bacon out, I brown chopped garlic and onion in the grease. Then the kale. At the last minute, tomato and grated Romano. Yes – I just took the most healthy thing, and made it horrible for you. But it's tremendously delicious and comforting!” What keeps you working here? “Our mission [inside the cover], my coworkers, and our delightful owners. The
How long have you worked at New Pi?
“I’ve worked at the Co-op for 10 years now. For a long time, I worked at the Union Bay Café in Seattle. Not only did I learn to enjoy hard work, but I learned to cook almost everything we sell in produce. I feel like this experience gave me an eye for judging produce, and it allows me to help customers. I like to try to come up with useful substitutions depending on how an ingredient is used – texture, color, flavor.” Notice any surprise sellers? “It’s not anything that sells well that surprises me, it’s what doesn’t sell well that surprises me – gorgeous local mushrooms, the interesting varieties of local eggplants we have in the summer, things like that. I’m most looking forward to local
“For me, stocking shelves is a game. I like to challenge myself by focusing on things like: Can I do this faster than last time? Can I build this display as tall or taller than last time? Can I make this display tidier or more artful than last time? It’s also kind of meditative. My favorite part of the job: The customers. I really enjoy being helpful, and in produce that can mean stocking the shelves, answering questions, working on the registers, carrying out groceries, even sweeping the floor. I want for us to be the best, most beautiful produce department we can be. I enjoy doing my part in bringing that to our customers. I feel that, between the Co-op and the farmers’ market being across the street, I’m working at the center of Iowa City’s food universe.” may/june 2014 • www.newpi.coop
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good reads: cooked
Food Alchemy with michael pollan
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art gourmand, part cultural anthropologist, and full time daredevil, Michael Pollan amuses, informs, and appalls us in his recent book Cooked: A Natural History of Transformation. Pollan explores the powers of the elements fire, water, air, and earth to transform our food. Since prehistory, men have played with fire – most notably obtaining and roasting large pieces of meat for the entire community. More provocative is Pollan's observation that in braising, the feminine element of water gracefully, privately, makes dry foods moist and tough meat tender. Air enhances our food by leavening our bread. Capturing and nourishing a wild yeast strain, we create the pleasing ‘risen’ loaf. Lest you think this beyond ordinary human device, you’re welcome to join our class Capture Wild Yeast and Make Fabulous Sourdough with Tim Palmer, June 10 (flip to p. 14). We are daredevils, too! Somewhere between ‘high culture’ and plain old ‘spoiled’ lies the magical, mystical world of fermentation. Friendly, “earthy” microorganisms collaborate with us humans to make our food more pleasing (bread over porridge), flavorful (fungus-ripened cheeses), and nutritious (tempeh, kombucha). Don’t be alarmed: Within your very body, microbial cells outnumber your human cells ten to one. We are pals. Follow the microbial trail to our class Make Kombucha at Home, June 19 (see p. 15), to do your own alchemy! Per Pollan’s accounting, the jump from hunter-gatherer to agrarian life may have been inspired by the longing for that earliest fermented alcoholic beverage: Mead. Early farmers then utilized those wild cultures to preserve food in the form of pickles, sauerkraut, kimchi and more. Cheese has been called “milk’s leap into immortality,” but Pollan reminds us ripened cheese requires the “careful management of rot.” As we celebrate the Co-op’s educational Year of Milk and Cheese at our Earth Source Garden Party June 21 (see back cover), we will honor the transformative elements and sample dairy delights. Perhaps the phrase “cultured” means “sophisticated in befriending microbes!” With pleasure, we crunch the excellent crust of hearth bread, complemented with a fine ripened cheese, and lift a glass of locallybrewed beer to toast the good work of our microorganism friends. – Theresa Carbrey, New Pi Education & Outreach Coordinator
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new pioneer food co-op’s newsletter
h Grafton's Try New Pi's Coralville Sourdough wittt le of sweet local Maple Smoked Cheddar and a bo Cedar Ridge Apple Mead.
tom's top ten wines: may & june
Celebrate! Celebrate our thaw from this winter's deep freeze and early summer’s arrival with a unique lineup: Whether a Pinot Grigio from Slovakia or a Grenache from Sardinia, count on us to feature the unusual. So light up the grill, head to the market, and stop in to pick up that perfect bottle for dinner or a night of warm, porch-sipping weather!
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Domaine Paul Buisse Touraine ’12
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Perrin Nature ’10
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It’ll take you on flight through the idyllic Pfalz landscape, where the grapevine to person ratio is 600 : 1! Follow the Spatzi (“little sparrow”) into our bloom-filled Iowa spring and summer. Liter: $13.99
Milcampos Ribera del Duero ’11 Greeting you with stunning garnet color and fragrant black fruits, this Tempranillo is a perfect example of why Ribera del Duero was recently named “Wine Region of the Year” by Wine Enthusiast. Dark chocolate and smoked meats lift black plum fruit; fine-grained tannins linger. Perfect with roast lamb glazed with fig preserves! Reg.: $13.99, Sale: $12.99
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Spatzi Riesling ’12 Drink spring! This 100% estate grown Pfalz boasts crisp apple and sweet quince balanced with lemon curd and a dry finish.
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Mystery Wine The well-attuned will notice our slight-ofhand: Seek it out, then check back later!
Pullus Pinot Grigio
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Farmer’s Market Chardonnay ‘12 From one of our favorite winemakers, Nick Goldschmidt, with grapes from a certified sustainable vineyard on Tansley Road, Pathutahi, New Zealand (see it for yourself on Google Earth!). Creamy tropical fruit, pure and mellow, white peach finish. Drinks like a $25 wine; on our shelves for $13.99. Perfect with local spring veggies, or anything, or nothing!
Celebrate the local outdoor market season!
Chaman Red Blend ‘11 We all took notice, tasting this overachiever: It drinks like an expensive California Meritage, minus the price! Huckleberry, crème brûlée, chocolate, and licorice, reigned in by its peppery, minerallaced finish. Priced very fairly at $19.99; stuns at our price of $17.99.
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A Pinot Grigio from Slovakia? Intrigued from the start. Pullus comes from Ptujska Klet, the oldest winery in Slovenia, dating to 1239. This copper-pink beauty offers melon and pears, balanced acidity, and a crisp finish. Pair with local Triple Creek Chèvre cheese and fresh bread, or enjoy this rarity on its own. $13.99
New Pi’s tasting crew chose this as their favorite summer go-to Sauvignon Blanc: Delicate white peach fruit, snappy acidity, subtle smokiness, and a mineral finish from its upbringing in clay/limestone. A natural with scallops, tilapia, or a balsamic spring salad. Reg.: $12.99, Sale: $11.99
We adore this Côtes du Rhône not only for its flavor, but because it’s certified organic by Ecocert! With a perfect combination of cherry balanced with savory-sweet rosemary and fine tannins, it lends itself to many foods but is soft enough to drink on its own. Reg.: $14.99, Sale: $9.99
Guest Writers: Miss Nik, New Pi Mistress of Wine & Cheese, and Melissa, New Pi Wine, Beer, & Cheese Coordinator
Bonny Doon “A Proper Claret” ’12 Cab/Sauv Blend Randall Graham, the original “Rhone Ranger” hasn’t bottled Cab since ’85. One taste and you’ll be asking, “Why the hell not?!” Cab dominates, Petite Verdot lends deep color and velvety texture, and Tannat adds firm structure. A real “Steakhouse Red,” standing its ground with hearty flavors! Reg.: $19.99, Sale: $17.99
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Pala Cannonau ’12 What is it? Cannonau is the native name for Grenache from the rugged Blue Zone acclaimed island of Sardinia. Deep ruby, mature red fruit lingers, subtle baking spice. Titled the “Up and Coming Winery” this year at Tre Bicchieri (“Three Glasses”) for extraordinary wines sent on a world tasting by Italy’s premier wine publication, Gambero Rosso. Dr. Oz. approved! I Fiore: $16.99 + A small shipment of Reserva at $25.99.
may/june 2014 • www.newpi.coop
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new pi cooking classes: summer 2014 Registration is required. Please visit “Classes” at newpi.coop to register, or contact Genie Maybanks at (319) 248-6408 if you need assistance. Classes feature sample-size portions and are held at the Coralville New Pi unless otherwise noted.
Chef at Play
with Gianluca Baroncini
Tues., May 13, 6:00-8:00pm Tues., June 24, 6:00-8:00pm $25/person How does a great chef create a spontaneous meal? For Chef Gianluca Baroncini of Baroncini Ristorante Italiano, it starts with a whirl around the well-stocked Coralville store, selecting ingredients that please his mood, delight the palate, and harmonize with the season. Marvel as Chef Gianluca chops, sautés, and whips up a perfectly delightful dinner from scratch with NO RECIPES! This class is for advanced students, invited to absorb the concepts, techniques, and whimsy that will help you create fun, fresh, seasonal fare of your own.
Global Climate Change Dinner
with Uday Kumar and Sarah Vigmostad
Tues., June 3, 6:00-8:00pm $15/person Are we experiencing global climate change? Does your choice of dinner contribute to this phenomenon? Join Uday Kumar as he discusses the environmental cost of food production and suggests new menus reflecting his approach. Uday, accompanied by his wife Sarah Vigmostad, will demonstrate the preparation of several dishes, each showing how to reduce the impact of our food choices on global climate change.
Classic Pasta Sauces with Julie Parisi
Thurs., June 5, 6:00-8:00pm Thurs., July 10, 6:00-8:00pm Veggie Sushi $15/person with David Burt Red, white, and green are the colors of the Thurs., May 22, 6:00-8:00pm Italian flag, and also the colors of Julie Parisi’s $15/person classic pasta sauces! Join Julie of Zaza's Pastas Dazzle your guests with platters of as she demonstrates the preparation of five homemade sushi! Sushi Roll, also called Nori classic pasta sauces and suggests harmonizing Maki, features seasoned rice and various pasta shapes. Julie will begin with a classic fillings rolled up in sheets of toasted nori, a Neapolitan-style tomato sauce using simple, sea vegetable formed into paper-like sheets. fresh ingredients. The class will learn how The roll is then sliced to reveal the filling. to transform this basic sauce into Bolognese Students will have a chance to try their hand and Vodka sauce! Julie will share her recipe under the supervision of instructor David for a classic, seasonal favorite: Basil & Pine Burt, Chef and owner of Four Square Meals. Nut Pesto, and demonstrate how to perfectly execute a made-from-scratch Alfredo sauce.
Dinner at Downton Abbey
with Valérie Martin Thurs., May 29, 6:00-8:00pm $20/person Public television’s epic drama Downtown Abbey explores class, romance, and social change on a ı920s British estate. What were the aristocrats eating? Join Valérie Martin for the preparation of upper class favorites Vichyssoise (potato and leek soup), Pork Tenderloin Stuffed with Dried Fruit, Yorkshire Pudding, and a surprise dessert.
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new pioneer food co-op’s newsletter
Capture Wild Yeast and Make Fabulous Sourdough with Tim Palmer
Tues., June 10, 6:00-8:00pm $15/person Join Chef Tim Palmer of Clover Hill Creations as he unlocks the secrets to great sourdough breads you can prepare in your own kitchen! Great sourdough baking starts, of course, with the starter – the essential component of great bread making. In this class you will create your own starter with wild yeasts and learn how to bake a delicious
loaf of rustic sourdough bread and outstanding focaccia! Sourdough doesn't stop with bread – we'll try also sourdough pancakes and crispy sourdough onion rings (a real crowd pleaser)! You will leave this class with a container of your very own ready-to-use sourdough starter, so you can begin baking at home the very next day.
Hands-On: Tamale Party with Bill Schintler
Thurs., June 12, 6:00-8:00pm Tues., July 22, 6:00-8:00pm $15/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 tamalemaking 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.
Pizza from Scratch with Chad Clark
Tues., June 17, 6:00-8:00pm $15/person Join Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Chad will use an electric mixer to prepare the yeast-leavened dough, share his opinions on the best mix of cheese, and discuss how to season the pizza sauce. Come learn how to make the best pizza ever at home, customizing the pie with excellent ingredients to suit your crowd.
Make Kombucha at Home with Todd Tomkins
Thurs., June 19, 6:00-8:00pm $15/person The cultured drink kombucha is easy to make at home. New Pi Team Lead Todd Tomkins makes kombucha with ten tea bags, a cup of sugar, water, and a “mother
culture” gifted from a friend. He prepares the mix, bottles it, and places the jars in a warm, dark place to culture. His best spot? Near the dryer in the laundry room! Join Todd as he shares his technique and tips, and learn how to flavor the kombucha with ginger, herbs, and dried flowers.
Here Comes the Non-GMO Food Revolution
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.
with Ken Roseboro
Thurs., June 26, 7:00-8:00pm $5/person Many Americans are concerned about the threats posed by genetically engineered foods. Now there is an unprecedented wave of consumer awareness and action, demanding GMO labeling and non-GMO food choices. Ken Roseboro, editor of The Organic & Non-GMO Report, describes how this non-GMO uprising and other market forces are driving GMOs off store shelves, and how each of us can make a difference.
Plant-Based Summer Feast
with David Burt Tues., July 8, 6:00-8:00pm $20/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 four-course 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.
Hands-On: Vietnamese Spring Rolls
Free Garden Classes at Earth Source Gardens! No registration needed. Bring your own water bottle! Earth Source Gardens: NE corner of Rochester Ave. & Scott Blvd. on Harvest Rd., Iowa City
Vermicomposting Basics
with Roxane Mitten Sat., May 10, 10-11am FREE Meet the helpful composting worms! Worms can eat your vegetable trimmings and make fertile castings for plant fertilizer. Learn how it is done, indoors and out.
Seed-Saving: How and Why
with Roxane Mitten
Sat., June 14, 10-11am 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 on to identifying plant parts, how pollination occurs, and how to keep the strains pure. In the “handson” part of the class, we will examine and work with available plant material.
with Roxane Mitten
Tues., July 15, 6:00-8:00pm $15/person Spring rolls feature fresh and delicately flavored ingredients placed in a translucent wrapper accompanied by traditional may/june 2014 • www.newpi.coop
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22 S. Van Buren St. Iowa City, IA 52240 (319) 338-9441 open daily 7am–10pm 1101 2nd St. Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm
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Cedar Rapids store coming soon! www.newpi.coop Change Service Requested