November / December 2015 Catalyst by New Pioneer Co-op

Always FREE

november/december 2015

Easy, Impressive Appetizers Pg. 14

Our H ub K itch en: A

Pg. 10

The Kindness of Strangers Pg. 5

Beyond 2015 Groceries Holiday Menu

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New Pi's

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Holiday Hours: Closed Thanksgiving, Christmas, and New Year’s Day. Closing early Christmas Eve at 6pm and New Year ’s Eve at 8pm.

Staff Feature: Behind the Scenes at The Hub p. 8 New Pi's 2015 Holiday Menu p. 10 Party Tricks: Easy, Impressive Appetizers p. 14

STORE SUPPORT OFFICES 22 S. Linn St., Unit 2A • Iowa City, IA 52240 (319) 248-6400 open Mon.–Fri. 8am–5pm

www.newpi.coop EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer DESIGN Sara Montgomery PHOTOGRAPHY Ben Partridge, Sara Montgomery, & Mel Roling CONTRIBUTORS Genie Maybanks & Theresa Carbrey PRINTER Royle Printing, Sun Prairie, WI

Board of Directors Meeting All owners are welcome! December 16, 2015

6:30pm, New Pi Store Support Offices 22 S. Linn St., Unit 2A (3rd floor) Iowa City, IA 52240

Owners 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

Submit comments to Allison Gnade at any store or email agnade@newpi.coop. No more than 500 words. Deadline for the Jan./Feb./Mar. issue is Nov. 30, 20ı5.

3338 Center Point Rd. NE • Cedar Rapids, IA 52402 (319) 365-2632 open daily 7am–10pm

Beyond Groceries: The Kindness of Strangers p. 5

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

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published by: NEW PIONEER FOOD CO-OP 22 S. Van Buren St. • Iowa City, IA 52240 (319) 338-9441 open daily 7am–10pm

Secretary CAROLINE DIETERLE (2016) (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.

Letter

New Pi CR's bring-your-own scissors group ribbon cutting.

A young owner puts her thumbprint on New Pi's family tree.

Local artist Thomas Agran at work on our street-side mural this summer.

Flip to the back cover for details on our 1st Anniversary Celebration!

IRST, WE WANT TO THANK YOU, OUR COMMUNITY, FOR NOT JUST supporting us by shopping, but for your enthusiastic reception of us in Cedar Rapids! We feed off of that energy day in and day out to keep us going strong. We are here to serve you. What Was The past year has been chock full of milestones. We opened our doors, we threw a Grand Opening bash, we finished expanding our parking lot, we installed bike racks (enough spaces for 30 bikes!), we filled out our landscaping with grass, we seeded prairie plants into our bioswale, we finished adding street-side signage to our building, and of course, we commissioned the gigantic beautiful carrot on the south side of our building pointing the way in to good eats. We love our store on Center Point Road. Over the past year we’ve been breaking it in, trying it on for size, testing new things, warming it up a bit here and there, and giving it some loving touches. It’s a good fit for us, and our community tells us that we’re a great fit for them. What Is This is our favorite time of year at New Pi! We're in the heart of the holidays right now, helping our community prepare and enjoy holiday meals with their family. We get to see so many faces, some new and some returning to town for the holidays. We are so excited and thankful to be part of serving our town for our first Thanksgiving on Center Point Road. We're here to make it easy (and delicious) to focus on your family and friends. We will do our very best to make your celebration of gratitude memorable, and if we miss the beat on something, please let us know. We’re here to listen and respond to our community. You, our shoppers, are the reason we are able to do what we do. What Will Be We are far from “done” with nesting in Cedar Rapids. Our new home doesn’t stop at opening up shop and calling it a day (or a year). Looking ahead to 2016 and beyond, we will continue investing in our community, we will continue being an actively engaged member of our community, and we will continue striving to improve all aspects of our community-owned grocery store. We’re not done when we declare that we support local, we actually do it and work hard at deepening and expanding our support for local producers every day we’re open! We are eager to continue our conversations and partnerships with our awesome local farmers and food producers. We’re not just partners in business, we’re friends, we share good times, and we’re building a durable local economy together. It’s the fruit of our hard work – and delicious to boot. Come on in, grab a bite to eat, and help us celebrate and strengthen our local community! With gratitude and cooperation,

my n ame is

ch, Brad Lyn pids a Cedar R m Lead Store Tea

November/December 2015 • www.newpi.coop

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.

Wow! What a ride! Hello to our first year of business serving awesome food in Linn County!

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Happy Birthday New Pi Cedar Rapids!

roud to offer foods fr p s i i P ee of w e N A few key differences: Pumpkin Pie: Your Co-op cooks with organic ingredients, and organic certification requires that the ingredients be non-GM (genetically modified). Anything not certified organic or certified GM free is probably GM (especially soy and corn derivatives). Corn syrup, for example, is almost always GM corn syrup.

Weird ingredients.

Turkey: Water and salt solutions injected in your turkey make the turkey weigh more, so any solution added means you’re paying for water.

Rolls: We bake ours with local organic flour! As for others, why the heck is azodicarbonamide still in food? It’s the ingredient that caused a famous uproar this year because it’s used in yoga mats and tennis shoe soles. - Genie Maybanks, New Pi Customer Service Coordinator

Competitor’s House Brand Pumpkin Pie

National Brand Turkey

National Brand French Style Dinner Rolls

Ingredients: Water, pumpkin puree, wheat flour, sugar, corn syrup, eggs, palm oil, nonfat milk, soybean oil, dextrose, contains less than 2% of the following: maltodextrin, butter, modified tapioca starch, salt, molasses, modified food starch, glocono delta lactone, spices, potassium sorbate as preservative, xanthan gum, mono- & diglycerides, sodium stearoyl lactylate, calcium sulfate, ethyl alcohol, natural flavor, sodium sulfite as preservative.

Ingredients: Turkey, contains up to 8% of a solution of water, contains 2% or less of salt, natural flavors, modified food starch, sodium phosphate to enhance tenderness and juiciness.

Ingredients: Enriched bleached flour, water, yeast, high fructose corn syrup, contains 2% or less of each of the following: yellow corn meal, salt, distilled vinegar, vegetable oil (soybean and/ or cottonseed oils), calcium sulfate, calcium propionate as preservative, dough conditioners (may contain one or more of the following: mono- and diglycerides, ethoxylated mono- and diglycerides, sodium stearoyl lactylate, calcium peroxide, ascorbic acid, azodicarbonamide, enzymes), soy lecithin, soy flour.

VS.

VS. New Pi’s Local Ferndale Cage-Free Humanely Raised Whole Turkey Ingredients: Turkey.

VS.

New Pi's House-made Pumpkin Pie

New Pi’s House-made Whole Wheat Rolls

Ingredients: Pumpkin, organic wheat flour, local butter, local Hansen’s Dairy cream, local cage free eggs, organic all vegetable shortening (expeller pressed organic palm oil), organic Fair Trade sugar, brown sugar, spices, water, salt.

Ingredients: Local organic Early Morning Harvest whole wheat flour, Spectrum non-GMO canola oil, organic Fair Trade sugar, salt, water, yeast.

Good food doesn’t need additives! 4

new pioneer food co-op’s newsletter

Owner Beat

Beyond Groceries: The Kindness of Strangers

ervisor

I asked staff if they would share a few stories about the neat things they see and experience, and there was a pretty humble rumble around the crowd. Front End Supervisor Shane said: “Geez, there are so many neat experiences every day that there are just too many to sort out.” Anyhow, here are a few fun ones. We want to express our thanks not just for shopping here, but for being part of our Co-op family. Here at the Co-op, we’re about way more than just groceries. – Genie Maybanks, New Pi Customer Service Coordinator

nks, Genie Mayba er New Pi Custom tor ina Service Coord

Su p

NE THING I LOVE ABOUT THE CO-OP IS HOW AMAZING AND KIND OUR CUSTOMERS ARE. I regularly receive hugs, get asked about my kids and my family, have recipes forwarded to me to try, and stories shared with me to share with you all on New Pi’s Facebook and Twitter. I have a favorite guy (Mick) who brings me morel mushrooms every spring! I’ve even been spontaneously invited to dinner parties, and once I was invited over to try out a customer’s new meat-smoker (We made home-cured bacon!). There seems to be a level of trust and engagement between our staff and our shoppers that is just a bit outside the ordinary. Some pretty cool things happen around here.

En d

Q: A

t on Shane, Fr

Melinda, New Pi Cedar Rapids: "One evening when the weather was really bad, I got a very generous offer from member-owners David & Mary Anne. They offered to let me stay at their house instead of braving the drive home. I took them up on it, and needless to say, we have become friends! I am ever grateful for the kindness they have shown me this past year." Linda, New Pi Coralville: “In the dead of December last year, member-owner Len saw a couple of us trying to change a flat tire on a below-zero degree day. He pulled his van over, dug out a tool, and we were able to get it changed! Another car challenge: One evening a young lady came into the store rather distressed. She was on her way home when she ruined the transmission in her car. Her dad was not taking the news well, and she did not know how she would get home. Kirsten told her if she could hang out for a bit, she would give her a ride. The lady gratefully took her up on the offer. Kirsten was also giving a co-worker a ride home that evening, so her little blue sports car played yellow taxi that night. And I’d like to give a special shout out to a young man named Fletcher: While Jason was checking them out, he admired the cookie Fletcher had in his hand. At the end of the transaction, Fletcher tore off a piece of his cookie and gave it to Jason. It made all of us smile; a cookie is a pretty big deal for an 8-year-old to share, so Jason felt quite honored.”

lville o ra

Jason, New Pi

Melinda

Linda & Kirsten

Sheila, New Pi Iowa City: “There are so many nice people that shop here – people are always doing nice things for me. I had a scary dental appointment once and Sally Lindberg brought me flowers! A customer said to me this week: 'I guess I got in the right lane, because I get a hug!' That is pretty great. I love getting hugs at work! And Christmas presents! Member-owner Jeff once brought me cake and a card for Christmas, and member-owners Eddie and Allie brought me beautiful yarn and wine. There are so many more acts of kindness. I appreciate all of them!”

"I guess I got in the right lane, because I get a hug!" Sheila November/December 2015 • www.newpi.coop

new pioneer food co-opâ&#x20AC;&#x2122;s newsletter

Table to Table: The Right Thing to Do! T H E R E S A C A R B R E Y, N E W P I O N E E R E D U C AT I O N & O U T R E A C H

Key T2T folks (left to right): Frank Lalor, Suzanne Koury, Margaret Kiekhaefer, David Wellendorf, Ron Hall, Bob Andrlik (behind the original T2T logo), Norbert Sarsfield, & Theresa Carbrey.

EW PIONEER WAS FOUNDED IN THE early '70s because we were hungry for real food: full of nutrients, raised by sustainable methods, grown by people who cared. We also had compassion for those who were hungry in a different way: those who found their fare for the day at the Free Lunch Program, a no-frills hot meal offered in a church basement. Perfectly edible veggies not quite pretty enough to sell often found their way into Free Lunch vegetable soup. The spirit of donating usable but not salable food to the hungry got a boost in 1996 when a group of local people founded Table to Table Food Rescue (T2T). The group consisted of dieticians, chefs, community activists, members of agencies serving disadvantaged populations, and food distributors looking for an outlet for surplus food. The goal was not to feed the hungry directly, but to distribute overlooked food that might otherwise become waste through area homeless shelters, soup kitchens, food pantries, and other non-profit agencies, including Free Lunch. New Pioneer helped as a strong early donor, and I, a New Pi Outreach staff member then as now, had the honor of serving as founding Board Chair at Table to Table. Many people helped launch the fledgling organization including Frank Lalor, Ron Hall, Meg Kiekhaefer, Suzanne Koury, Diana Bowers, Tracy Tonning, and many others. Initially volunteers transported food donations from the source to the recipient organizations in their own personal vehicles. T2T showed innovation in 2003 when T2T Executive Director Bob Andrlik received Solid Waste Alternative Grant funding for helping divert

food from going to the landfill. With these funds the group purchased an improved van. Did you know that food rotting in the landfill contributes to unfavorable climate change gases? In a landfill, which is an anaerobic (oxygen deprived) environment, food waste turns into methane gas, unlike when it is composted, where it decomposes harmlessly. The refrigerated T2T vans you see around town are now driven by more than 100 volunteers. Over 13 million pounds of food that would otherwise go to waste has been rescued and distributed efficiently at no charge to the agencies and people that need it. In the past year alone at New Pioneer, we diverted 74,153 pounds of food from being wasted through working with T2T! 20 years of doing the right thing with surplus food: New Pioneer congratulates Table to Table donors, staff, and volunteers! If your food needs are comfortably met this holiday season, consider supporting the work of Table to Table. Volunteers enjoy helping drive food around, or you might make a financial donation in a loved one’s name. If you are planning an event where the food is prepared in a commercial kitchen and you anticipate leftovers, please call T2T at (319) 337-3400 to learn about food donation guidelines. T2T’s prepared food donation guidelines include: the food must have been prepared in a commercial kitchen and held at correct temperature, not have been served, and be available for pick-up on a week-day morning.

November/December 2015 • www.newpi.coop

Staff Feature: Behind the Scenes at The Hub

Nancy and four of her sisters have been perfecting our cinnamon rolls since 2006!

Behind our Delicious Food Who’s perfected our gooey cinnamon rolls? And who’s cooking up our special holiday feasts? (Hint: They don’t come out of thin air… and not off a factory assembly line.) Let us introduce you to just a handful of the great people behind our food. New Pi’s house-made specialties are made from scratch right here with ingredients from our shelves at our Hub Kitchen & Bakery in North Liberty.

ALLISON GNADE , EDITOR

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new pioneer food co-op’s newsletter

HEF MATT STEIGERWALD LEADS OUR HUB TEAM IN COOPERATION WITH New Pi’s Prepared Foods Coordinator Miriam Alarcon Avila, a pastry pro who’s been with the Co-op since 2002. Matt initially lead our New Pi Cedar Rapids kitchen, and you might have gotten to know Matt’s incredible food when he was owner and chef at Lincoln Café in Mount Vernon (garnering 3 James Beard Semifinalist nominations). Our crew’s been developing new recipes and they're here to make your holiday feasts easy, beautiful, and delicious.

From left: Zenaido chops onions in our Hub Kitchen, Lorena rolls out pie dough, and James Nisly of Organic Greens delivers local, organic sweet potatoes!

What do you look forward to at the Hub in the holidays?

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Marisa, New Pi Pastry: “We make A LOT of pies! I think the apple is my favorite. The flavor of the local organic apples comes through, and it’s not too sweet.” Tito, New Pi Bakehouse: “Making holiday bread is something I look forward to – it’s so special and seasonal. I came to the Co-op to bake bread after a French friend told me how good the Co-op’s French bread is." Nancy, New Pi Pastry: Since 2006, five sisters have been perfecting the art of our cinnamon rolls! Lorena, Sarahi, Betsa, Adelina, and now Nancy. “Lorena really brought the technique to this level,” Nancy smiles. “I like our pumpkin pie a LOT. It’s so homemade. I like it with vanilla ice cream – and strawberry ice cream. Try it; it’s really good!! There’s five of us working at night and it’s so fun. I get to work with my sisters and everyone here is so nice!” Chase, New Pi Kitchen: “Everybody helps each other out a lot during the holidays here – lots of teamwork. We make cookies non-stop for a while. It’s not so crazy here in the kitchen, but in pastry? They almost triple their production – it’s nearly 24/7.” Elizabeth, New Pi Pastry: “Our Apple Caramel Coffee Cake is my favorite for this time of year. It’s probably half apples – we use local organic apples from Red Barn Farm when they’re in season – and while they’re still warm from the oven, we pour the caramel on top. It’s really moist and rich; really good. Through December we’ll roast local organic sweet potatoes for our Sweet Potato Pies, Cakes, and Cupcakes. We used to use the canned ones, but the local ones we use now have a different flavor and texture and are so much better. We make about 10,000 cookies each month. Our pumpkin cookies are really popular – rich, cake-like vegan cookies with glazed tops. Our pumpkin pies are made with local Hansen’s Farm Fresh Dairy cream! We make about 800 pies in the week before Thanksgiving alone! For two days, we really get into pie mode. It’s fun. I’m a fan of making our apple tarts, I think because of my OCD [she laughs]. You layer them and they look so nice.” Alejandra, New Pi Kitchen: “I help put together our turkey dinners. My favorites are our mashed potatoes, made with local Hansen’s milk, and our sweet potatoes. They smell so good while we’re making them and the scent drives me crazy!” for delive read ry. sb

Zak, New Pi Delivery Driver: “It gets pretty nutty here around the holidays! It’s pot pie season – we make a ton of them.” Lorena, New Pi Kitchen & Pastry: “I’ve been here since 2006. I help in the kitchen, I make pies, icings, I can do anything. Everyone calls for me! Lorena, over here! Lorena, over here! [She laughs.] Before I started here I didn’t have any experience. I like that, since I started at the Co-op, I’ve been able to learn so many things and give suggestions on how to improve things. It makes it fun. I look forward to our pumpkin pies and cheesecakes – not too cheesy, not too sweet. I’m not a sweets person but I like ours.” Elaine, New Pi Packaging Maven: “Last year we made 760 pounds of our bread cubes. First we slice the bread, then slice the slices, bake them, cool them, and finally weigh and package each bag. It’s great for stuffing – and it’s vegan and nut-free, with no oil or herbs," so it’s great for your family stuffing recipe. “I use it for bread pudding with raisins and cinnamon. I really like our cranberry sauce. I’m vegetarian, and a lot of people put it on turkey, but I put it on a roll – it doesn’t have to be on meat!” Randy, New Pi Kitchen: This guy is our king soup-maker. In fact, he makes ALL our soups, so he’s the one to thank for your favorite. “We also make a lot of quiches around the holidays – a lot of people like to impress their families with it.” Zenaido, New Pi Kitchen: “I love our bread – my favorite’s the Jalapeño Cheddar Bread. And our Turkey Meatloaf.” Nemecio, New Pi Dishwasher Extraordinaire: “The holidays are good here because we have lots of work. That’s why we’re here – because we like to work! And if there’s lots of work, it means the Co-op’s doing better, and we’ll get better benefits. My holiday favorites are our yummy pumpkin pies and pumpkin cookies – I love them because they have such good pumpkin flavor. At home for Christmas we’ll make lamb barbacoa, and for New Year’s I look forward to making cheese and jalapeño tamales.” There’s a whole community behind our food. When you shop at the Co-op, you’re not just supporting local farmers and the staff in our stores, you’re also supporting our wonderful cooks, bakers, dishwashers, delivery drivers, organic flour farmers, organic Fair Trade sugar producers, and everyone in between. We couldn’t be more thankful for your support this holiday season.

Elizabeth builds an Almond Apple Tart. Matt making Brussels, Bacon, & Black-eyed Peas.

New Pi's 2015 Holiday Menu Mariposa

Local Rosemary in Chef B's Organic Cranberry Sauce

From Our

Organic Greens

Local Organic Sweet Potatoes

Your We’re here to make your holidays delicious and easy on you! We cook with organic Fair Trade sugar, non-GMO oil, organic flours, local cage free eggs, local dairy (cream, milk, & butter), local honey, local maple syrup, and local and organic produce as the season permits.

Place your holiday orders at th e store where you wish to pick up by 5pm N ov. 19 for Thanksgivin g and by 5pm Dec. 18 for Christ dates for can mas (last cellations as well).

CHEF STEIGERWALD'S HOLIDAY TURKEY DINNERS

Leave the fuss to us and enjoy your holiday with a delicious dinner prepared by New Pi’s Chef Matt Steigerwald!

New Pi's Chef Matt Steigerwald

Single Holiday Turkey Dinners Slices of roasted local free-range Ferndale turkey breast, Organic Yukon Gold Mashed Potatoes with Turkey Gravy, Green Bean Casserole with Fried Shallots, and Chef B’s Organic Cranberry Sauce. $12.99

N ew s ble in se Availa b & Go ca . a 3 r . v G o s Pi’ rting N sta

Family Turkey Dinners Available by order only, for pick-up Nov. 23-25 for Thanksgiving, or Dec. 24 for Christmas. Small Serves 4-6 adults: Slices of roasted local free-range Ferndale turkey breast, thigh, & drumstick, 3 New Pi family-style sides of your choosing, 16 oz. of our Turkey Gravy, a dozen New Pi Dinner Rolls of your choosing, and a delicious New Pi Pumpkin Pie. $89.99

Ferndale

Local Free-range Turkey

new pioneer food co-op’s newsletter

Large Serves 8-10 adults: Same as above but with more turkey, 6 New Pi family-style sides of your choosing, 32 oz. of our Turkey Gravy, 2 dozen New Pi Dinner Rolls of your choosing, and 2 New Pi pies of your choosing. $149.99 New Pi’s Family-style Sides • Brussels, Bacon, & Black-eyed Peas (with local bacon) • Chef B’s Organic Cranberry Sauce (vegan & wheat free) • Green Bean Casserole with Fried Shallots • Organic Cranberry Jalapeño Relish (vegan & wheat free) • Maple Pecan Local Organic Sweet Potatoes (with pure local syrup) • Chef Steigerwald’s Home-style Wheat Berry Stuffing • Organic Yukon Gold Mashed Potatoes • Chef Steigerwald’s Ferndale Turkey Gravy

Beeler's

Local Bacon in Brussels, Bacon, & Black-eyed Peas

Early Morning Harvest

Local Organic Flour

Hansen's Dairy

Local Cream

PIES, PUMPKIN CHEESECAKES, CAKES, & COOKIES GALORE!

New Pi’s famous for our deliciously simple, sustainable, and stunning desserts, and we pull out all the stops for the holidays!

Red Barn Farm

(Please see full menu – available at New Pi or at www.newpi.coop – for all sizes, prices, and options.)

Local Organic Apples

• Pumpkin & Sweet Potato Pies – also available in miniature or vegan • Oatmeal, Pecan (also in mini!), & Apple Pies • Apple Almond Tart, Apple Galette, & Caramel Apple Coffee Cake Ring • Pumpkin Cheesecakes – single servings or cakes up to 10” • Maple Butterscotch Cupcakes • Sweet Potato Cupcakes or 6” Baby Cakes • Olive Oil Orange Pound Cake, Fruitcake, & Date Nut Loaves • Pumpkin Cookies (vegan) or Whoopie Pies • New Pi’s Holiday Gingersnap Cookie Dough Bake and decorate your gingerbread men and houses with New Pi’s traditional Gingersnap Cookie Dough for easy, fun, delicious results!

Bee Plantation

Local Honey

Great River Maple Local Maple Syrup

HOLIDAY BREADS

• Dinner Rolls & Special Holiday Dinner Rolls (Available Nov. 24-26 & Dec. 23 & 24) $2.99-$4.29/DOZ. • Stollen & Chocolate Cherry Bread (Available Dec. 23 & 24) $7.99 • New Pi’s Bread Cubes (Available starting Nov. 3) $2.49 Prepare your family stuffing or dressing recipe with New Pi’s Bread Cubes, a mix of our toasted hearth breads made with local organic Early Morning Harvest flour.

Farmer's Hen House

Local Cage-free Eggs

PARTY PLATTERS

A variety of sizes: Regional or Specialty Cheeseboards, Holiday Party Cookie Trays, Garden Veggie, Mediterranean, or Fruit & Brie Party Platters

Milton Creamery Local Cheeses

(Additional catering options are available for pickup at New Pi Coralville and Cedar Rapids.)

SWEET RAW JOY HOLIDAY SWEETS

All Sweet Raw Joy treats, made by Cedar Rapidian Laurie Moritz in New Pi’s kitchen, are raw, vegan, and wheat free – no dairy, wheat, soy, or processed sugar. Absolutely rich and delicious! • Pumpkin Cheesecake with Ginger Spice Crust (available until fresh baking pumpkins run out) • Maple Pecan Pie • Chocolate Walnut FYJ (Feed Your Joy “Fudge”) • Chocolate Mint FYJ (available end of Nov. through Feb.).

Sweet Raw Joy

Raw, Vegan, Wheat Free Sweets

To order Sweet Raw Joy desserts for pickup at any of our 3 stores, please call Laurie Moritz at New Pi Cedar Rapids at (319) 365-2632.

November/December 2015 • www.newpi.coop

N E W

COOKS W I T H

T H E

B E ST !

The key to our good food? Good ingredients!

We cook with flavor. Local flavor. Year-round we support our local producers at New Pi – well over 130 of them, and we’re always adding more to the family – and that means in New Pi’s kitchens too. Let us introduce you to a few of those whose goods are on our shelves and in our prepared foods too:

The Potter Family at Great River Maple

100% Pure Maple Syrup Garnavillo, Iowa We cook with local Great River Maple pure maple syrup in our Maple Pecan Sweet Potatoes, Scottish Scones, New Pi Granola, new Maple Butterscotch Cupcakes, and Sweet Potato Cakes and Cupcakes. “This is my mother’s mother’s place,” Dan Potter gestures around their farm. “My great, great grandfather made maple syrup,” for trade, he adds. Several generations later, high school sweethearts Dan and Dorinda and much of the Potter family work the same sugar bush. “We like our sap to stay extremely fresh – if the sap clouds over, it affects the flavor, so we keep ours clear as water,” Dorinda notes. Employing 10 people at times, they’ve hit a milestone this past year: Dan’s finally been able to drop his day job!

James Nisly at Organic Greens

Organic sweet potatoes, sprouts, peppers, cabbage, squash, and onions Kalona, Iowa We bake with James Nisly’s local organic sweet potatoes in all our sweet potato pies and sweet potato cupcakes (if you haven’t had a chance to try them, you’re missing out!), as well as all our sweet potato soups, salads, and Maple Pecan Sweet Potatoes. For James Nisly, growing organic vegetables on his Kalona farm is about fulfilling a vision of producing healthy food for a healthy community. His love for his community inspires the farm’s focus on improving flavor and nutrition, growing organic nutrient-dense sprouts in soil for better flavor and nutrition and vegetables in well-balanced soil he continuously works to build and improve. His sustainable methods are all in line with his goal of growing “produce with integrity.”

The Hansen Family at Hansen’s Farm Fresh Dairy

Non-homogenized Milk, Cream, & Butter Hudson, Iowa We bake our famous pumpkin and sweet potato pies with Hansen’s cream, and use their cream and milk in our soups, cream scones, mousse cups and cakes, ganache, and much more. Only available at a half dozen stores in the state, Hansen’s non-homogenized dairy products truly have an especially delicious flavor. The farm’s been in their family since 1864, and the Hansen family raises all the food consumed by their cows (alfalfa and non-GMO corn). They raise their closed herd of 150 Holstein cows with no hormone injections - they’re rBST/rBGH free - and because they control all the factors of their production, they have ultimate traceability from start to finish. Let’s raise a glass of local milk to that!

The Peterson Family at Ferndale Market

Free-range, Antibiotic-free Turkeys Cannon Falls, MN New Pi’s roasted, ready-to-eat turkey meals are all Ferndale turkeys, as is our Turkey Meatloaf, Feta Turkey Burgers, and all turkey on our hot tables. The Peterson family (from left: Dick, Erica, John, Finn, & Jane) at Ferndale Market has raised turkeys the old-fashioned way – outdoors on pasture – since 1939 at their family farm in southern Minnesota. Their turkeys are not only local and free-range, they’re also entirely antibiotic-free, not to speak of succulent and delicious! It turns out traditional methods just taste better.

new pioneer food co-op’s newsletter

Local Brewer

'S G N I H ME T I N

A O N L K A

SON ALLI E, D A GN OR T I D E

Introducing our 3rd private-label beer, the Transporter! W

ALK IN THE DOORS AT KALONA BREWING COMPANY they seem to have a great time working together, and senses of humor just down the road in Kalona, Iowa, for an Iowa immersion. “This to boot. Walking around the brewery, he introduces the morning crew: building was built in 1940 for an Allis Chalmers tractor dealership,” “Warren Yoder’s our lead brewer – everyone calls him ‘W,’ Winson’s here co-owner and head brewer Lew Brewer (yes – that’s his real name!) tells learning, Luke is our everything guy, our resident genius, Micah Seale me. Lew, co-owner Ted Nagy, and company completely renovated the is our production manager – he makes sure this place runs. We start place thoughtfully. Lew’s son, a designer-builder working in Honolulu, between 6 and 8AM everyday – beer doesn’t put in an eight-hour day; it came back and designed the place, and his other son, who lead the design never sleeps! It’s quite a process.” team at Twitter, designed their logo and materials. His daughter moved New Pi’s 3rd Private-Label Beer: the Transporter! back from Honolulu to finish her degree and she’s working at the brewery It’s a granola porter – much like an oatmeal stout – but brewed with too, filling out the family operation. New Pi’s local bakehouse granola! “There’s a lot of breakfast stouts out Those are “true cinder blocks, made out of ashes,” that form the original there, but this’ll be a breakfast porter,” Warren explains. “It’ll put meat on walls, and they ground down the original cement floor until you could your bones!” They’ll throw the granola in the mash and it’ll be: “Smoky glimpse the river rock that went into it. “We reclaimed wood from the with peated malt, a good mouthfeel, and a roasty finish.” building’s walls,” plus they sourced Iowa walnut for their bar and tabletops. Lew adds that it’ll have: “Sweet caramel notes and pair with just about And we haven’t even gotten to the beer yet. any meat – it’d go great with a roast or NY strip and hold it’s own.” 26 taps line the wall – 21 with Kalona Brewing Co. beers (yes, they’re “Any comfort food, like with a mean beef stew,” Warren adds. always experimenting!), plus 4 soda taps for kids' flights, and an English “You could actually put it in the stew too!” Lew jumps in. “And have a beer engine. A what? “In England, the majority of their beer isn’t pushed pint when you serve it. I’ve made a beef stew with Guinness before, and with C02 like it is in America,” Lew explains. They put some beer into a this would be amazing.” very squat (and very cute) keg called a firkin to tap with their English beer “How about with toffee ice cream?” Warren asks. “We do beer floats engine. “It’s really moderately carbonated” – quite low for the U.S. – and sometimes. Oh, this’d be so good with Butter Brickle.” “the gentle carbonation lets the flavor come out a little more.” You’ll have to check it out in person! “It’s really nice when its snowing outside and people are in here, eating, and drinking,” watching snow fall through the big plate-glass windows, enjoying the fire, the couches, and maybe a game of scrabble or dominos. One of their goals, Lew tells me, is to be “Kalona’s living room.” And they have a great menu with grass fed, gluten free, wood-fired, and comfort food options by Chef Justine. But what about the beer? “I started home brewing in the '80s and this was kind of a dream for many, many years. I never thought it’d take this long!” he chuckles. “I’m from Seattle originally, and worked for Red Hook on their bottling line, and then brewed for Hale’s Ales. We moved down here and I’ve been a painting contractor since the ‘70s, and then brewed BEAM ME UP, for Fitzpatrick’s for a few years.” SCOTTY! “We just have outstanding people,” Lew’s quick to credit his team. Kalona's brewing crew, from left: Luke, Winson, Lew, & Warren. “That’s what’s making everything happen! All the awesome folks.” And Look for the Transporter on New Pi's shelves this winter! The 3rd in New Pi’s private-label beer partnership with local brewers, the Transporter is a granola porter – much like an oatmeal stout – brewed by our friends at Kalona Brewing Company in Kalona, Iowa, with New Pi’s local bakehouse granola! This breakfast porter’ll put meat on your bones. Smoky with peated malt, sweet caramel notes, a good mouthfeel, and a roasty finish, it’ll pair with comfort foods, a roast, or a mean beef stew. Put it in the stew and enjoy a pint with it too! OR, it’d make a grand beer float with toffee ice cream.

BAKEHOUSE + BREWER + COOP

November/December 2015 • www.newpi.coop

New Pi Appetizers

Round out your spread with dried cherries or figs, a balsamic reduction, and fresh fruit such as grapes, sliced pears, or apples.

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Here are just a few of the tricks up our sleeves to make your holiday season easier. It’s simple to put together a beautiful and impressive appetizer platter at the Co-op, so leave the fuss of selecting delectable to us! A few great cheeses, assorted olives or tapenades, preserves, and charcuterie – with a great loaf of New Pi bread – is all you need. From our diverse selection of cheeses, here are a few of our favorites: M E L I S S A A R P, N E W P I B E E R , W I N E , & C H E E S E C O O R D I N AT O R

CHARCUTERIE:

10 Olli Sausages: Since 2010 Chip Vosmik and Olli

Colmignoli have produced dry-cured salamis based on traditional recipes passed down by Olli’s family, from humanely pasture-raised pigs. Don’t miss out on the Toscano, flavored with wild fennel pollen gathered from the hillsides of Tuscany! Local La Quercia: Founded by Herb and Kathy Eckhouse, this Iowa producer makes stellar award winning true-toItalian-style salami and prosciutto from humanely raised pigs. Speck, their Applewood smoked prosciutto, is wonderful paired with semi hard cheeses, dried figs, and wine.

new pioneer food co-op’s newsletter

B E E R : We are spoiled in Iowa

with so many wonderful local brewers – Confluence, Exile, Kalona, Backpocket, Madhouse, and Millstream to name a few – and you just can’t go wrong with anything local. For stellar imported beers, I personally love Belgian Ales and lambics (like Lindeman’s) during the holidays, and check out Belgians: Orval, St. Bernardus, and Delirium Tremens. Ciders are a great alternative, and perfect for gluten free guests. Don’t miss just

slightly-sweet 11 local Wilson’s Orchard Hard Cider or Sam Smith, imported from England.

WINE:

We have some truly great wines, from special bottles for gifts or holiday meals to value wines to buy by the case for a big party. During the holidays I love Pinot Noirs or wines from the Côtes du Rhône region of France for red, or Pinot Gris for a white.

CHEESE

Start with three cheeses, ideally one from each of these categories: Fresh and soft ripened: 1 Delice de Bourgogne: From the Burgundy region of France, this soft-ripened cheese with earthy aromas and rich buttery flavors is a staff favorite, handsdown. Le Roulé: This French

cheese stands out on an appetizer platter with its ubiquitous herb and garlic swirl, which balances the bright, piquant flavors of the creamy cheese. 2 Champignon Brie: This rich double-cream brie from Germany is full of handpicked wild mushrooms – what’s not to love?

3 Wensleydale with Cranberries: Mild and slightly sweet in flavor with the addition of cranberries, this cheese from Yorkshire, England, is a crowd-pleaser – and fantastic on a turkey sandwich! Blue cheeses: 4 Maytag Blue from Iowa, or Billy Blue (made from goat’s milk),

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or Cambozola, a soft-ripened Brie, all offer a nice contrast in both texture and flavor to round out a cheese plate. Semi-hard: Spain produces an amazing assortment of semi-hard cheeses: Manchego, Romero Fino, Iberico, and 5 Drunken Goat (to name a few) all offer nutty, rich, sharp flavors, and creamy textures that pair well with nuts, olives, and salami. 6 Cablanca Goat Gouda: Everyone loves Gouda, but this variety from Holland – produced with 100% goat’s milk – is rich in flavor, creamy in texture, and pairs well with all of our preserves.

ACCOMPANIMENTS:

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PRESERVES:

Honey’s sweetness balances perfectly with sharp and pungent blue cheeses. We have many delicious local honeys, as well as 12 Mitica Honey, produced in the Emilia Romagna region of Italy, sourced from a single varietal of flower nectar. 13 Earth & Vine: These stellar preserves from Loomis, California, are perfectly suited to cheese and

charcuterie. The Red Bell PepperAncho Chili is out this world: Pair it with sharp Cheddars like local Milton’s Prairie Breeze, blue cheeses, or soft ripened cheeses (and it’s also fantastic on a hamburger with bacon and Cheddar)! 14 Quince & Apple: These small batch, artisanal preserves and syrups are made in Madison, Wisconsin. Their Fig & Black Tea pairs well with any soft-ripened

cheese – especially Brie. Try our delicious recipe for a Holiday Pear & Ginger Cocktail, which can be served straight up, on the rocks, or as a hot toddy, at www.s.coop/hpear 15 Quince Paste: Known as membrillo in Spain, quince paste has notes of apple and pear and is perfectly paired with Spanish cheeses like Manchego, Drunken Goat, or Romero Fino.

Olives: We have a great selection of imported olives including thassos dry cured, Kalamata, picholine, and cerignola black, all available in bulk so you can pick up just what you need. We also have lovely olives in jars, such as our buttery and succulent bright green 7 Castelvetrano olives. Spanish nuts and cocktail nut mixes: Our Marcona almonds, caramelized walnuts, and 8 Spanish cocktail mix are all great on their own, and contrast nicely with cheeses and charcuterie. 9 Fig & Almond Cake: Delectable on its own and great paired with semihard sharp cheeses, this gluten free cake of Marcona almonds and pajarero figs is made in Valencia, Spain.

Tips: Mix a pitcher of cocktails before your event (you’ll enjoy your party more if you don’t have to play bartender all night). A pitcher of Manhattans is divine − we have great vermouths − or nab Bittermilk’s Smoked Honey Whisky Sour high-class mixer. Your guests will love it!

November/December 2015 • www.newpi.coop

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Holiday Recipes I first tasted this dish aboard the research ship Undersea Explorer while on a 7-day diving

trip to the northern reaches of the Great Barrier Reef. It may have been a result of the adventure, or that it was my first encounter with roasted cubed “pumpkin,” as most squash is called in Australia, but it has become a favorite dish ever since. – Andrea Jilovec, New Pi Cedar Rapids Produce Team Lead

Roasted Butternut Squash

Serves 2 | Prep Time: 10 Minutes | Cook Time: 30 – 45 Minutes

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1 lb. butternut squash, peeled and roughly cubed 2 T. melted butter or olive oil, if desired salt freshly cracked black pepper

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2 t. finely chopped fresh parsley or tarragon leaves 2 T. honey, pure maple or agave syrup, or to taste nutmeg optional: chopped pumpkin seeds or pecans

Preheat the oven to 400°F. Toss the butternut squash cubes with the melted butter, a large pinch of salt, black pepper, parsley or terragon, and honey or syrup in a big bowl, then transfer them to a baking sheet lined with parchment paper. Spread out in a single even layer, and roast for 30 to 45 minutes, or until the squash is fork-tender and lightly browned. Optional: About 10 minutes before the end of roasting, toss chopped pumpkin seeds or pecans over the squash cubes.

If you’ve got kids who might not be keen on flecks of kale in their mashed potatoes, then it’s

pretty easy to serve them up a scoop before you incorporate the greens. But it’s your duty as a parent to introduce them to the pleasures of fried shallots. – Ben Partridge, New Pi Marketing Coordinator

Kale Mashed Potatoes with Fried Shallots

Adapted from Heidi Swanson’s 101Cookbooks.com

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3 lbs. potatoes, peeled and cut into large chunks (personally I like to only peel half the potatoes – skins add flavor) sea salt 4 T. olive oil, divided 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves finely chopped ½+ c. warm milk or cream freshly ground black pepper 5 green onions, white and tender green parts, chopped fried shallots, for garnish (optional) ¼ c. freshly grated Parmesan, for garnish (optional)

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender. Heat 2 tablespoons of oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and sauté just until tender – about a minute or two. Set aside. Mash the potatoes with a potato masher or fork. Slowly stir in the remaining 2 T. olive oil and the milk, a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side, keep adding milk until the texture is right. Season with salt and pepper. Dump the kale on top of the potatoes and give it a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes, and pour in a big glug of olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.

My kids love this, and I make it for dinner all the time, but it’s also good for a holiday meal.

My five year old, who has become notoriously picky, asked today for me to make this again. I win! If you’re sick of all the same holiday stuff and you want something different, this is really fast, and easy, and good for you. – New Pi Coralville Chef Tony Carter Walsh

White Bean & Chorizo Soup

Recipe by New Pi Coralville Chef Tony Carter Walsh

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2 T. olive oil 1 ¾ c. diced butternut squash ¼ c. carrot, small dice ¼ c. red onion, small dice 3 cloves garlic, minced ¼ c. dry cured chorizo sausage, small dice ½ t. smoked paprika ¼ t. dry oregano

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pinch of dry thyme 14.5 oz. can diced tomatoes (I use Muir Glen) 3 ½ c. chicken stock (increase if you like a brothy soup) 15 oz. can white beans (I use Westbrae) 1 T. kosher salt 1 t. black pepper a few drops of sherry vinegar 2 c. kale, roughly chopped

In a 6-quart pot, heat olive oil and caramelize the squash and carrot over medium heat. Reduce heat to low and sweat the onion and garlic. Add the chorizo. Add the spices and toast a few seconds, then add the tomatoes. Cook it down for 2-3 minutes, then add the stock and the beans. Simmer until the squash is tender. Add the salt and pepper. Taste, then add vinegar as desired. Add the kale and simmer briefly. Serve forth! November/December 2015 • www.newpi.coop

New Pi's November & December Top 10 Wines We’ve found some spectacular wines to share with you this holiday season. Pair them with meals, drink them on their own with friends and family, and give them as gifts. We couldn’t think of a better way to strengthen your ties, as wine is best shared. We at New Pi are grateful to be a part of your holiday season. Cheers!

Domingo Molina Cabernet

Cafayate, Argentina From a country known for its Malbec, Cabernet can easily be over-looked as a varietal. That’s a shame, as Argentina grows some pretty stellar Cabernet. This wine offers up notes of dark fruits (blackberry, mulberry), with structured tannins, and a lingering finish. Great on its own, but it's well suited to hearty beef stew, steak, and leg of lamb. – Melissa Lavish, sumptuous, luxurious, grand. This was made to embody all that. It delivers with a spicy nose, generous ripe boysenberry and plum, and a cocoa-dusted finish with firm tannins. Harvesting in early October – so the grapes partially dry on the vine – boosts its richness. You’ll feel like royalty quaffing this with your favorite cheesy Italian pasta or savory Steak Pizzaiola. – Miss Nik

Michael Skurnik, top-notch wine importer for over 25 years, handles distribution on the east coast for a roster of blue chip California guys. He rallied them around the idea of making a KILLER California Pinot for under $20. And boy oh boy did they succeed. Raised in stainless, then given just a kiss of oak, it’s got the classic red cherries and cola nose, supple and ripe, with good structure and acidity. Really classy stuff. – Tom

Miss Nik, New Pi Mistress of Wine & Cheese

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Russian River Valley

Alexander Valley Renowned wine-maker Nick Goldschmidt and his wife Yolyn started Trig Point wines in 1998. These terroir-driven wines sourced from single vineyards in California reference both the place and the season. Merlot: Herbaceous, woody undertones, with lush fruits, and supple tannins. Chardonnay: Balances vibrant stone fruit with a touch of oak and a creamy finish from aging on the lees. These are special wines, perfect for gift giving or your holiday table. – Melissa

Louis Max Winery Pinot Noir 2014 Chardonnay 2014

Folkway “Revelator” 2013 This is the brainchild of Lino and Anthony Bozzano, and man am I glad to have met them. Their goal: "We seek to capture the character of each site in its unique expression of Bordeaux varietals with honesty and integrity." CLASSIC Bordelaise: pencil lead, bright Bing cherries, powdered chocolate. Ripe and supple, this cries out for seared meats and roasted root vegetables. This is an early look at a vintage (2013) that’ll go down as an all-time great for Bordeaux varietals in California. – Tom

Mercedes Costoyas Perret, New Pi Iowa City & Coralville Specialties Lead

Albert Bichot Chablis 2014 Tasting a dozen wines from this 6th-generation-led winery, I was struck by how good every single wine was. I have not had a Village-level Chablis this good, at this price... in at least TEN YEARS. Aged in stainless steel on the lees, it’s agitated frequently for uncommon depth and richness. Nose: white flowers, gun smoke, and stone. All minerals and acid in the mouth, but buffered by that extra layer of fat from stirring the lees. Flat out delicious. – Tom

Domaine Franck Millet Sancerre Rouge 2014

Loire Region, France We flipped out over this bottle when we tried it with importer Robert Morey. Masterful winemaker Franck Millet has heralded this vintage as a benchmark for red wine from the Sancerre appellation in the Loire region. 100% Pinot Noir, this elegant wine has notes of violets on the nose, with cherry profiles and well-balanced acidity. This vintage is the perfect representation of why so many wine lovers are bedazzled by Pinot Noir. Treat yourself to a bottle and share it with those you love! – Melissa

Man oh man am I PSYCHED to introduce this to you. We found these on a Chicago visit with Robert Morey of Best Case Wines, meeting with French wineries seeking U.S. distribution, and I was most gob smacked by their "Les Terres Froides" Chardonnay and their "Haute Vallée" Pinot Noir – WOW!! These pure, crystalline examples of varietal character manage to be more than just fruit bombs, offering terroir and complexity in spades. – Tom

Dancing Coyote Petite Syrah 2012

The Pinot Project 2014

Trig Point Chardonnay Merlot 2013

Prodigo Nero d’Avola

This is the third wine we’ve featured this year from Dancing Coyote, a family-run and -owned winery in Clarksburg in the Sacramento Valley, and for good reason.This intense, inky, and luscious Petite Syrah isn't small in any way. With chewy tannins, plum, and baked blackberry flavors, it’s great with charred meats and beef stews. – Mercedes

– Melissa Arp, New Pi Specialties Coordinator

Tom Caufield, New Pi Wine Guy

Gassier Nostre Pais Costières-de-Nîmes White 2013, Red 2012 Folks, I’ve been doing this job for 20 years now, and wines like this only come along maybe every two or three years... We’ve their red and their white, and you are sitting in a corner wearing the proverbial dunce cap if you do not buy them both by the case. (These are stone cold mind blowing efforts that taste like they should retail for triple or quadruple our price. Both are dead-ringers for $60 Châteauneuf-duPape.) My notes: "WOW – holy smokes – full and expansive in the mouth and the finish just goes on and on and on. My mind is effectively blown." – Tom

Melissa Arp, New Pi Wine, Beer, & Cheese Coordinator

Get Cookin'!

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C L A S S E S AT N E W P I C O R A LV I L L E Italian Seafood Dinner with Chef Gianluca Baroncini Tues., Nov. 10, 6-8pm or Tues., Feb. 23, 6-8pm $30/person

Join Chef Gianluca Baroncini of Baroncini Ristorante as he demonstrates the preparation of three of his favorites: Citrus Shrimp Salad with Fennel; ‘Fruit of the Sea’ pasta featuring clams, scallops, shrimp, and calamari in a basil tomato sauce; and Bell Pepper Cream Salmon, Asparagus, and Potato. For dessert Gianluca will prepare Frutti di Bosco con Gelato, created with fresh berries, limoncello, and biscotti, accompanied by ice cream.

New Pi Cooking Classes

UPCOMING EVENTS: Coralville Holiday Sample Fair New Pi Coralville Sun., Nov. 8, 11am-2pm – See back cover for details.

Iowa Organic Conference University of Iowa Memorial Union Sun., Nov. 22-Mon., Nov. 23 See info below.

Cedar Rapids Holiday Sampling New Pi Cedar Rapids Sun., Nov. 15, 11am-2pm – See back cover for details.

New Pi Cedar Rapids 1-Year Anniversary Celebration! New Pi Cedar Rapids Thurs., Dec. 10-Sun., Dec. 13 – See back cover for details.

Capture Wild Yeast & Make Fabulous Sourdough with Chef Tim Palmer Thurs., Nov. 12, 6-8pm $15/person

Join Tim Palmer of Clover Hill Creations as he unlocks the secrets to great sourdough breads you can prepare in your own kitchen! In this class you will create your own starter using 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 also try 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.

Jamaican Jerk Dinner with Chef Anthony Green Tues., Jan. 26, 6-8pm $15/person

Chef Anthony Green loves the spicy fare of his native Jamaica. Join Anthony as he demonstrates the preparation of Pumpkin Cinnamon Bisque, Jamaican Fiesta Salad with a Passion Fruit Vinaigrette, Jamaican Jerk Chicken with Banana Coulis Reduction, 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.

Meet Old Capitol Local Handmade Tofu with Jake Gratzon Thurs., Jan. 28, 6-8pm $15/person

The mysterious and complex process of making tofu yields a delicate and nutritious product. Join local tofu-maker Jake Gratzon of Old Capitol Food Company as he explains the process of making tofu and demonstrates the preparation of his favorite tofu recipes including Bare Naked Tofu with Ginger and Tamari, Tex-Mex Tofu Sliders, and Thai Tofu Steak with Vegetables served on a bed of ancient grains.

CLASS REGISTRATION IS REQUIRED 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 the Coralville New Pi unless otherwise noted. November/December 2015 • www.newpi.coop