march/april 2013
Local Black Beans! 3 Generations Cooperate to Broaden your Local Meals Pg. 10
Spring Renewal Your Co-op's Board on Moving Forward Pg. 4
What Makes OUR Deli Different? We Like to Keep it Real Around Here Pg. 6
In this Issue published by: NEW PIONEER FOOD CO-OP 22 S. Van Buren St. • Iowa City, IA 52240 (319) 338-9441 open daily 7am–11pm 1101 2ⁿd St. • Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm ADMINISTRATIVE OFFICE 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 CATALYST DESIGN Laura Engel CATALYST PHOTOGRAPHY & ADD’L DESIGN Eric Andrews CATALYST CONTRIBUTORS Genie Maybanks & Theresa Carbrey PRINTER Royle Printing
How Would You Like to See Your Co-op Grow?
p. 5
Keepin' it Real Behind the New Pi Deli Counter
p. 6
Local Grower: Grimm Family Farm Beans!
p. 10
Did you Know?
p. 13
New Pi Cooking & Gardening Classes
p. 14
Earth Source Gardens offers Food and Fun!
Theresa Carbrey, Earth Source Gardens Coordinator
(319) 466-0908, walz.sarah@gmail.com
Feeling brave and inspired? Join the hardy Co-op members gardening at Earth Source Gardens! You must be brave because we cannot predict the rain, and you'll be inspired because the soil is so fertile, the veggies so fresh, and the company so enjoyable. In 2013 we'll demonstrate plantings and techniques for times of low rainfall, as well growing grains and forage for those urban chickens. Plus herbs, flowers, veggies, and perhaps, fruit! Garden parties offer food, fun, and an educational evening out – mark your calendar for Fri., Jun. 21, for our Summer Solstice Party and Sun., Sept. 22, for the Fall Equinox celebration!
Vice President RAMJI BALAKRISHNAN (2013)
Interested in an Earth Source Gardens plot?
Board of Directors Meetings All members are welcome! March 27 & May 22, 2013 6:30pm, New Pi Administrative Office, 22 S. Linn St., Iowa City (3rd floor, west end of Tower Place) Members are welcome to share their views with the Board:
BOARD OF DIRECTORS
(year indicates when term expires) President SARAH WALZ (2015)
(319) 466-0261, ramji.balakrishnan@gmail.com
Secretary CAROLINE DIETERLE (2013) (319) 338-8674, caroline-dieterle@uiowa.edu
Treasurer HENRY T. MADDEN (2015)
Gardening gets you out in the fresh air and sunshine and away from the endless screens. Connect with the rhythm of changing day length, marvel at seeds germinating, long for suitable rainfall, and experience a tactile connection with fertile soil. To apply, please review the 2013 Gardeners’ Agreement and register at s.coop/esg by Tues., March 26. Applicants will be notified by March 28.
(319) 338-5689, h-mamadden@mchsi.com
JEN KNIGHTS (2013) (319) 331-6631, knightswhowrites@gmail.com
CALVIN NORRIS (2014) (319) 355-2603, cal_norris@msn.com
JANET RAZBADOUSKI (2014) (312) 476-0943, janetraz@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.
your Board at info@newpi.coop. Garden in the company of fellow Co-op members at Earth Source Gardens (info to the left) and celebrate the seasons with us at jubilant Garden Parties this summer. Finally: your Catalyst is also in a state of renewal. You’ll notice it’s a bit slimmer – not a dieter, it’s made a life change. We’ll be catalyzing cooperation and love of food not just quarterly as we have, but six times a year now. We hope you’ll like engaging with us a little more frequently.
Co-operatively yours,
Allison Gnade
"we're there; we're onto round two."
O
ur collective feet find a crossroads beneath them: it’s obvious. Our Board discusses it on the following page, and I know you have opinions too. We’ve been talking about it on Facebook, at parties, over dinner, and in the aisles of our wonderful cooperative grocery. Remember that we at New Pi are here because you – many of you specifically, and your friends, housemates, spouses and, now, parents – decided we were needed. More than forty years ago, Iowa Citians collected to demand change in the everyday: in the way we treat our bodies, our environment, the people that grow and make our food; in the way food is valued; in the way our community does business. WE decided that a food co-op offers something different – and fundamentally better – for all of those reasons, and we've made it so. I say “we” not only because I’m a member (just as much you are, or can be if you aren’t yet) but also because of my roots – not just in Iowa City, but in this Co-op. My mother’s from the first round of Co-op-ers back in 1971. That makes me the next generation. Generation two. We’re there; we’re onto round two. Let’s grow in a beautiful, renewing and renewable, direction. Engage, nurture, and communicate with your Co-op; visit our Facebook page, or contact
join us in the kitchen through our food blog: www.newpieats.newpi.coop!
editor’s letter: renewal
a letter from your board
D
ear co-op members: I think one New Pi member summed it up best in his post on Facebook, writing, “I feel like I’ve been Charlie Browned.” As you probably know by now, the Iowa City City Council made its decision on January 8 regarding the development at College and Gilbert Streets, and they chose a development that does not include the Co-op. I speak for the Board and the staff when I say that we are deeply disappointed. I regret the Council’s decision, but looking back I do not think that I would change how we handled the process of pursuing the property to the best of our ability. We were open and transparent with you, our members, and the process abided by the spirit of our Co-op. We worked diligently with the support of our members, the hard work and dedication of our staff, and the best interests of the Co-op and our community at heart.
"First, let me be very clear in assuring you that we will stay in the downtown." On behalf of the Board, I extend our heartfelt gratitude for your support, ideas, and time over the past three years working toward our collective goal of a new store in downtown Iowa City. what's next? First, let me be very clear in assuring you that we will stay in the downtown. But, it is a mistake to stand still; all of the factors that triggered us to explore relocating the downtown store still apply. While we cannot move the downtown
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store out of the flood plain in the immediate future, our community’s demand for organic and local foods continues to grow. Despite our considerable setback in the downtown, we are still committed to meeting those needs by expanding our thriving, local, member-owned business before another corporation moves into the area and establishes a firm foothold. Your Board has therefore decided to evaluate the viability of a third store and to search broadly within our trade area for the best site. Naturally, as in the beginning of the selection process for the Gilbert-College site, we must conduct considerable research (e.g., market studies, member input, updating of financial models) before we can narrow our focus and seek your approval for the expansion. All options are back on the table, and, as always, we welcome your input as we consider the possibilities: please feel free to email us at info@newpi.coop. While we do not see an option for relocation within the downtown at this time, your Board will negotiate in good faith with any party (including the City) that comes to us with a viable plan. For example, in the unlikely event that the City were to reevaluate their decision regarding the development at College and Gilbert Streets, the Board would be open to reentering the discussion about a potential development project at that site. In the meantime, though, we plan to move forward in studying a third location, making the best of our talented staff and
financial stability while striving to provide the most value to our members and our community. We will not stand still waiting for the right opportunity to materialize. Together with our loyal members and excellent staff, we will move forward with a revised strategy to ensure a vibrant and successful future for our Co-op. Respectfully, Ramji Balakrishnan New Pi Board of Directors
member open forum 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 May/June Catalyst issue is March 27, 20ı3.
member beat: how would you like to see your co-op grow? “New Pi downtown has improved over the past few years – we’ve shopped here since New Pi was on Bowery Street. The local and organic produce is incredible. The staff is friendly, it smells good, like real food, and the feel of the store is comfortable. We will love New Pi no matter where it is.” – Chris Charles and daughter Evelyn
“I highly value green architecture. I hope that the Co-op gives a new downtown location a chance to be discovered… flexibility in the timeline that allows new opportunities to materialize. I want New Pi to keep a location downtown. I will go wherever I need to support the Co-op, but there is such a sense of community feeling downtown, that I really hope to see something work.”
“I like New Bo Market’s format (in Cedar Rapids). I like how they incorporate space for additional vendors, especially farmers’ market space. I especially like their inclusion of event space. New Pi could build a new store and offer catering inside. People are always looking for good event space for weddings and parties. The new building shouldn’t be downtown; it should be somewhere very accessible with high visibility and easy in and out parking.”
– Kristen Bergman
– Mike Mothershed
“I am from out of town and drive a long way to shop here every week. It might be time for New Pi to try another city like Cedar Rapids again.” – Rich Dana
“I’d like it in North Liberty. Easier access, and a bigger store with more space for children’s products.” – Mary Vernig
“The downtown store is limited – I want to see New Pi stay downtown. Lots of people don’t own cars; students should be able to walk here. Office workers should be able to walk here. Being able to walk to a healthy lunch is important, so New Pi should remain accessible.” – Janette Ryan Busch march/april 2013 • www.newpi.coop
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Q&A staff feature
P
ersonality? Check. Food lovers? Check. Teamwork? Check.This dynamic duo's got heart and loves making and keeping New Pi a fun place to be – with something great to eat at all times.
keegan & gretchen
Keepin' it Real Behind the New Pi Deli Counter Conversation with Allison Gnade, Catalyst Editor
How long have you been at New Pi and what brought you here? Gretchen: Three and a half months. What brought me here? The kindness of the organization, as well as the really great products. I have over thirty years of food experience from every aspect – hotels to college dining, and everything in between. If it has to do with food, I’ve done it. It’s fun. Keegan: Seven years. Fresh out of the University, after getting my degree in geoscience and studying science education. What I truly love about the place is that people really want to work hard and have fun doing it. G: I like good food. I like really good food and to eat it with good people. Tell us about your favorites - what should we be trying? K: My top three favorite things: I really love our Thai spicy peanut noodle salad.
Keegan and our Spicy Peanut Noodle Salad
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new pioneer food co-op’s newsletter
Then, Garlic Lovers’ is our bestselling pasta salad – for good reason! Lastly, I’m a really huge fan of our Clam Chowder, which is now wheat free (and it didn’t change the taste at all). G: As a newbie, I’m intrigued and have fallen in love with our Cashew Jalapeño spread – I’ve never seen anything like it anywhere else. If you put it on anything, I’m a happy girl. I love the Papagayo [sandwich: grilled veggies, cheese, and that great spread]. K: The deli folks are all about the Cashew Toast – with avocado or bacon. G: Or with avocado and bacon. We all grin. I find out that’s the unofficial “Gus Toast,” for Coralville New Pi’s assistant manager and Cashew Toast regular, Michael Gustaveson. How is our deli different? G: We start with the best ingredients, [better than] anywhere. And we have great recipes. It just goes from there. K: And of course, each and every sandwich we make is on our own New Pi bakehouse bread! We feature local produce when in season, including Kirkwood tomatoes and Echollective lettuce and spinach. Also, I think I’d be hard-pressed to find a deli crew that’s as close as ours – support, teamwork.
G: Our people care. K: About the food – and each other. G: The Co-op attracts caring people. Anything new that excites you? G: I just had one for lunch: the Go-Go Salad cups. They’re portable and easy to eat. You could even eat one while walking around. K: On the go-go! G: One of these is enough for lunch and you’re not left thinking, ‘I still need a brownie!’ K: I’m becoming a bigger and bigger fan of our in-house SirRacha sauce. It’s preservative free and locally made (by us!). I also like our monthly sandwich and drink specials – any special you see is created by our deli counter staff. Wild card: What should I have asked about? G: Snowstorm coming? I need espresso coffee beans, half and half, and beer. Oh and good bread.
French press. I take a moka pot with me when I travel – packed with me on my carry-on. It’s all about the rich, deep flavor profile. How about those geoscience and science education classes? K: The teaching aspect is still there. I enjoy teaching and coaching and helping people reach their potential.
One of Keegan's favorites: Garlic Lovers' Pasta
G: What’s your favorite rock? Okay, mineral. K: Quartz – silicon dioxide. It’s everywhere: it makes up the bulk of the matter in the earth’s crust. And it’s unbreakable. G: Oh: I have five chickens – egg-layers [living in Mount Vernon, she's allowed six hens]. They are silly. I just got them last May and they are a hoot. Gretchen's favorite: Papagayo
K: Same. And I’m currently a big fan of our 8-Bit Pale Ale. G: I have probably four different moka pots (stovetop espresso makers), and a
Above: Zorba's Pleasure Salad Left: Gretchen and our new Go-go Salad
march/april 2013 • www.newpi.coop
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tasty bite heat & serve rice and entrees These were never intended to be pretentious. What they are is really good, and ridiculously simple to prepare. Choose from 3 different varieties of rice and over a dozen different entrées. These pantry staples are great to have on hand – you’ll thank us. 8.8-10 oz. $2.49-$4.49
GF
nick’s sticks free range turkey and grass-fed beef jerky
rp’s fresh gluten free pasta In just two minutes, you can have amazing, al dente, gluten free pasta from a wonderful privately-owned local Madison, WI, company. Fusilli, Lasagna, Fettuccine, Spinach Fettuccine, and Linguini. 9-12 oz. $3.79-$4.79
ben magel
New Pi Grocery Coordinator
Check out nicks-sticks. com to get the whole story, but simply: these are good products from an outstanding company. With lines like “Why the fuss?” and claims of “No garbage,” we knew we’d found a good partner in quality, all natural, local food. The beef is from Wallace Farms, near Keystone, IA, and the turkey is, well, “wild caught”… 1.7 oz. $2.79
brooklyn brine pickles As a true pickle fiend, I’ve always wanted to increase our selection of pickles. You wouldn’t believe how many chemical preservatives are in nearly every jar of pickles on the market. I know! It’s a pickle! But we’ve found another good one: try these traditional all-natural New York gherkins; Damn Spicy, Whiskey Sour, and NYC Deli. Love ‘em! 24 oz. $8.49
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new pioneer food co-op’s newsletter
grimm family farm black beans Jason and Hannah Grimm farm alongside Jason’s grandparents and parents in Iowa County, raising chickens, edible beans, and everything in between. These are the first local dry beans we’ve ever stocked, and we're extremely excited to partner with a real “new pioneer” in local foods. 1 lb. $3.99
tom's top 10
w nes
A
fter 10 days of bouncing around on a bus in Spain (4,200 miles of bouncing!), I found these wines. It was an honor to travel with Jorge Ordonez, the reference point for mind-blowing wine values from Spain. - Tom Caufield, New Pi Wine Buyer 10. Bodegas Borsao Same price - for FIFTEEN YEARS. “A marvelous consumer resource,” says Bob Parker, Int'l Wine Cellar, “for high quality wines at absurdly low prices.” Come on down for a white and a red. $7.99
9. Bodegas Volver Tarima A red and (hopefully) a white – currently voyaging from Spain. IF it shows up, get your wine geek on: mostly Meseguera, delicious, lively, fun; for fans of Albariño, Sauv. Blanc, and Grüner Veltliner. The red? You’re already buying it by the case. Smart people. $9.99
8. Sierra Cantabria Tinto Rioja Modern style. Mouth: full, ripe, forward cassis & black currants, a hint of tobacco. A lovely introduction to Rioja that won’t break the bank. Buy by the case and drink over the course of the year. $11.99
7. Jorge Ordonez and Co. Botani Nose: ripe pears, honey. Mouth: light, lively, mineral-driven; mango, exotic orange spice. Delicious. I’ll likely drink a tankard this summer. SUPER-COOL: Jorge’s singlehandedly revived this nearly lost varietal. We’ve also a TINY bit of their insanely delicious dessert wine. Do inquire. $15.99
6. Bodegas Volver Tarima Hill This is as close to a perfect new/old world synthesis as I can imagine. Dark purple. Nose: lovely violets, cherries. Mouth: sexy oak, spice notes. I can’t imagine a customer of ours that wouldn’t flip for this wine. $17.99
5. Bodegas Breca Per Bob Parker: “Black raspberry, truffle, kirsch, lavender, and liquid rock-like characteristics emerge from this astonishing wine. Frankly, I was at a loss for words when I tasted it. It may be the most amazing wine I have ever tasted at this price in over three decades.” $15.99
4.Teso la Monja Romanico My notes: “Super-duper dark purple. Nose: floral, tobacco. Mouth: black cherry/raspberry, chocolate. $15 for this wine is a joke. Buy all we can get.” Bob Parker’s notes: “Full bodied, smoky, rich, complex, big, and dense without being heavy or awkward, this beauty will drink well for 5-7 years.” I like my notes better. $14.99
3. Alto Moncayo Veraton Winemaker Chris Ringland = rockstar. Voluptuous, fruit-forward, thick, extracted; 100% Grenache. Blows you away out of the bottle, but gains complexity ageing. If you don’t like this, I highly suspect that you kick puppies when no one is looking and make small children cry. $24.99
2. & 1. Avanthia My favorite new winery. The Rosé: will make any Tavel beg for mercy: strawberry, framboise, sass, body that won’t quit. $19.99 The white (100% Godello): abundant citrus, lime, great mineral presence, simply lovely. $27.99 The red (100% Mencía): blueberry, chocolate, hint of French oak. Sexy! Light finishing tannins – elegant and lively. $24.99
march/april 2013 • www.newpi.coop
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local grower: grimm family farm
cooperation is a family affair 3 Generations Bring Edible Beans to Iowa
Allison Gnade, Catalyst Editor
jason grimm, a regional food system planner, is inspired by aldo leopold: “there are two spiritual dangers in not owning a farm. one is the danger of supposing that breakfast comes from the grocery, and the other that heat comes from the furnace.” 10
new pioneer food co-op’s newsletter
J
ust above the english river in Iowa County, Jason and Hannah Grimm farm alongside Jason’s grandparents and parents. Theirs is a true working family farm: together these three generations raise corn, hay, oats, beef cattle, poultry, and dry edible beans. "I've learned a lot about growing vegetables from my grandma," says Jason. They’re offering New Pi and our members their first crop of Black Turtle Beans, grown with organic methods, and man are we excited. Scott Koepke of New Pi's Soilmates (and former Iowa City New Pi grocery manager) has been talking about Iowa’s missed opportunities with edible beans for ages. We grow soybeans and corn from fencerow to fencerow – but try to cook those up for dinner and you’ll be disappointed; they aren’t crops for humans. What if those beautiful fields actually nourished our own people, bringing sustenance to local families, and our local economy? This is your opportunity to vote for just that. We believe the Grimms’ are the first local dry beans we’ve ever stocked, and we’re so happy to be partnering with a real “new pioneer” in our local food system.
Planning for six acres of edible beans next year, they’re likely the largest edible bean farmers in Iowa. Jason opened up the original box of separator plates for the fanning mill his family has used for winnowing grain since the ‘40s, and found the original bean separating screens in mint condition. His grandpa and grandpa’s brother have been wheat farmers, so only the plate for winnowing wheat has seen the light of day. Now Jason, generation number three, uses the same machine to winnow his dry beans – not one drop of knowledge or machinery wasted.
Left: Jason's dad, Lyle, drives the tractor while Hannah and grandpa Norman (known as "Pooch") plant potatoes with help from their dog Ginger. Center: Beans growing on the Grimm's family farm in Iowa County. Right: Their 1940s Sears fanning mill is still in action. It's from Jason's grandpa and grandpa's brother on the other side of the family in western Nebraska - he really likes that he gets to share it with both of his grandpas. Belowt: Jason & Hannah Grimm
never looked twice at a dry bean?
Y
ou’re missing out – and so is the thickness of your wallet! With just a drop of planning-ahead, these local beans will surprise you – they need only a 2-4 hour soak (or just a quick boil, cover, and soak off heat 1 hour) and boil to tender in 30-45 minutes. the pocketbooks? 1 pound of dry beans cooks up to about 4 cans of beans. With these, your pocketbook's voting for local family farms, too.
Translating a recipe measured in "cans of beans"? 15 oz. Can of beans
Dry beans
Cooked beans
1 can
½ c.
1 ½ c.
4 cans
2 c.
6 c.
1 part
3 parts
cook the cover! Black Bean & Bacon or Ham Soup (GF) Soaked local black beans turn purple.
Adapted from Gourmet, Dec. 2004
ids: For k ic & green
e garl reduc onion
Black Bean Hummus (Vegan & GF with veggies) Adapted from Bon Appétit, Apr. 1998 3 c. cooked black beans (soak & boil 1 c. dry beans) ½ c. tahini ¼ c. + 1 T. fresh lemon juice ¼ c. (packed) chopped cilantro 4 green onions, sliced
2 T. olive oil, plus garnish 2 large garlic cloves, minced 1 t. ground cumin ¼ - ½ t. cayenne pepper optional: roasted red peppers paprika, raw veggies, and pita bread
Combine in food processor until smooth. Season to taste. Serve sprinkled with paprika and olive oil alongside veggies and toasted pita triangles.
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1 ½ c. dried black beans, rinsed 8 bacon slices, chopped, or small ham bones, or ham hock 1 sm. onion, ¼-inch dice 1 lg. carrot, ¼-inch dice 1 rib celery, ¼-inch dice ½ lg. red bell pepper, ¼-inch dice 1 ½ t. minced garlic
Makes 6 to 8 servings
½ t. finely chopped jalapeño 1 ½ t. dried oregano, crumbled 1 bay leaf ½ t. dried thyme, crumbled 3 qts. chicken broth ¾ t. white pepper 2 T. chopped cilantro, plus garnish sour cream
Cover beans with cool water by 3 inches and soak 2 - 4 hrs. Drain. Cook bacon in a large pot over med-high heat, stirring occasionally, about 5 min. Pour off all but 1 T. fat. Remove and reserve 2 T. bacon for serving. Add the vegetables and herbs except cilantro. Sauté, stirring frequently, until onion softens, about 5 min. Add beans, chicken broth, and white pepper. Simmer, partially covered, 1 - 2 hrs. stirring occasionally, until beans are tender. Stir in cilantro. Serve with sour cream, cilantro, and reserved bacon.
did you know?
New Pi can make desserts wheat free. We can work with you for many dietary needs!
New Pi’s bakery only uses organic flour. pastry artists Betsa and Lorena – two of our fabulous ks here too! – are sisters, and their mom, Matilda, wor eer! Baking is a family affair here at New Pion
Our bakery uses local cream and butter … and we only use cage-free local Kalona Farmers’ Hen House eggs! We don’t use any artificial flavorings or dyes.
Talented pastry st affer Tracie is teac hing a cake decorating class th is spring! (Flip to page 15) march/april 2013 • www.newpi.coop
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cooking classes: march & april Pizza from Scratch
Julia Childs's Beef Bourguignon
Tues., Apr. 2, 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. He’ll 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, with the opportunity to use excellent ingredients and customize the pie to suit your crowd.
Thurs., Apr. 4, 6:00-8:00pm $25/person We’ll open with cheeses and wine: rich and creamy Delice d’Bourgogne, firm and nutty Compte, and sheep’s milk Ossau Iraty, with a big French Chardonnay. Join Valérie Martin for Julia’s classic Beef Bourguignon, French Onion Soup, Green Salad with Vinaigrette, and Tarte Tatin (apple tart). Sample size portions will be served with suitable red wine.
The A-List: Artichokes, Asparagus, and Avocados
French Chicken in Tarragon White Wine
Thurs., Mar. 7, 6:00-8:00pm $20/person Genie loved artichokes so much as a child she requested they be included in her birthday dinner every year! Join Genie as she celebrates the approach of spring with her favorite green “A-list” vegetables. Genie will demonstrate the preparation of Asparagus Lemon Salad, Velvet Artichoke Soup, and California Pasta, featuring shrimp and warm avocado.
Thurs., Apr. 11, 6:00-8:00pm $20/person Julia Childs brought French cooking to the American public. Join Valérie for three of Julia's classic French favorites: Poached Chicken in Tarragon White Wine Sauce (a great dinner party entrée), Ratatouille (a hearty vegetable stew, good hot or cold), and Crème Caramel, a delightful cousin of Crème Brûlée. Pleasing wine will accompany samples of food.
Unmentionable Cuisine: Broaden Your Menu
Learn All About Raising Chickens!
with Chad Clark
with Genie Maybanks
with Rachel Morey
Tues., Mar. 26, 6:00-8:00pm $15/person Are there foods that never appear on your menu? Does eating heart or tongue seem a bit macabre? Expand your culinary horizons with a lighthearted romp through a menu of unmentionables with Rachel Morey! Rachel will demonstrate the preparation of delicious but unconventional entrees: Beef Tongue Tacos, Black Bean and Pig Foot Soup, and Anticuchos (Beef Heart on Skewers). Enjoy samples of each of these accompanied by suitable beer and wine.
Sugar Blues
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with Valérie Martin
with Valérie Martin
Sat., Apr. 13, 10:00am-noon See back cover.
Duck à l’Orange with Valérie Martin
Tues., Apr. 16, 6:00-8:00pm $25/person Duck à l‘Orange is a classic French dish of roast duck with a rich sauce of Grand Marnier, fresh fruit, and orange zest. Join Valérie Martin as she prepares it with Sautéed Potatoes, Asparagus in Puff Pastry served with Mousseline Sauce (a classic French white wine and cream sauce), and Raspberry in Puff Pastry for dessert, all with suitable wine samples.
with Erica Peterman, Certified Health Coach & AADP
Hands-On: Festive Cake Decorating
Thurs., Mar. 28, 6:00-7:00pm $15/person Most people would agree sugar does not build health. For Erica Peterman, undiagnosed food intolerances combined with a diet high in sugar, wheat, and dairy led to a major health crisis. Join Erica as she explains her troubled path of fatigue, unexplained weight gain, mood swings, and hormonal imbalance after the birth of her first child, the “blues” of too many refined sugars, and inspiring feasible and fun alternatives.
Thurs., Apr. 18, 6:00-8:00pm $15/person Class size limit 12 What’s a graduation party without a cake? Join New Pioneer’s Tracie Bettis as she prepares Orange Butter Cream icing, applies base icing to the Co-op’s famous Lemon Chiffon cake, and pipes roses, decorative borders, and graceful lettering. Bonus: learn how to color icing – naturally, as we do at the Co-op!
new pioneer food co-op’s newsletter
with Tracie Bettis
with Jay Berry
Thurs., Apr. 25, 6:00-8:00pm $20/person The warm weather stirs our interest in white wines. Join wine enthusiast Jay Berry to savor affordable, pleasing white wines from around the world. We’ll sample wine from Spain, France, California, and Italy. Sauvignon Blanc, Grüner Veltliner, Albariño, Godello, and Chenin Blanc are among the grapes that inspire us. Special prices on featured wines this night only.
Tandoori Salmon Dinner
with Pramod Sarin
REGISTER FOR CLASSES
Spring White Wines
Cooking classes are held at the Coralville New Pi unless otherwise noted. All classes feature sample-size portions. Registration is required. Please visit “Classes” at newpi.coop to register, or contact Genie Maybanks at (319) 248-6408 if you need assistance.
Tues., Apr. 30, 6:00-8:00pm $15/person Join Pramod Sarin as she prepares an Indian spring dinner featuring Tandoori Salmon, Mushroom Pulao (a rice dish), and Potato Raita. Meet the spices which give Indian foods their distinctive flavors and fire, and learn to create the blend of spices your family likes best. Pramod will also prepare Tomato, Cucumber, and Onion Relish, and finish the meal with Fruit Chat.
Classes at Earth Source Gardens
Earth Source Gardens, NE corner of N. Scott Blvd. & Rochester Ave. on Harvest Rd., Iowa City Earth Source Classes are free and open to all!
Soil 101: Where the Root Meets the Soil
with Scott Koepke
Wed., Mar. 27, 6:00 - 7:00pm Before people and animals can eat plants, the plants need to eat. The connection of roots absorbing nutrients from soil is the vital pathway for food. New Pi’s Soilmates garden educator Scott Koepke will share his passion for biologically-robust, well-balanced soil and show how we can help build organic matter through composting and cover crops. Scott will also discuss soil testing, botanical immunities, and Dr. Elaine Ingham’s Soil-Food Web. As his grandma used to say, “The best pesticide is healthy soil!”
Beyond Veggies: Small Grains & Legumes for the Garden
with Jason Grimm and Scott Koepke Wed., May 8, 6:00-7:00pm Home gardens can include much more than vegetables. Even in small plots, we can produce grains and beans, not only for consumption but for building the organic matter in soil with cover crops (green manure) as well. Some crops can be grown specifically to nourish your chickens! Jason Grimm of Grimm Family Farm and Scott Koepke of New Pioneer’s Soilmates will present designs they’ve used to grow these specialty crops on both the family farm and school garden.
Gardening 101: Let’s Eat! with Scott Koepke
Wed., Apr. 3, 6:00-7:00pm Join New Pi’s lead Soilmate Scott Koepke in this interactive workshop that introduces essential concepts and designs for the beginning home gardener. This session will focus on soil fertility, sun, air, and water balance for proper seed germination, plant placement, tools, tilling options, season extensions, organic methods, rotations, thinning, weeding, mulching, and harvest! Worms provided!
Some of our cooking classes are already full: for all our events, visit newpi.coop. Want to be first to hear about our class offerings and upcoming events? Sign up for New Pi email updates at s.coop/14gm
march/april 2013 • www.newpi.coop
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22 S. Van Buren St. Iowa City, IA 52240 (319) 338-9441 open daily 7am–11pm 1101 2nd St. Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm www.newpi.coop Change Service Requested
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