january/february 2014
Focusing on Health
Yours, Ours, & Our Community's
Meet our Wellness Experts
+ their Everyday Health Tips
Feeling Good Starts Here
We're Your Support Network
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
Feeling S-well: Meet our Wellness Family
p. 6
Tea Time's – at Dinner Too?
p. 8
Local Effervescence: Shaktea Kombucha
p. 10
New Pi Cooking Classes
p. 14
www.newpi.coop EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer CATALYST DESIGN & PHOTO. Eric Andrews CATALYST ADD'L. DESIGN & PHOTOGRAPHY Laura Engel & Ben Partridge PRINTER Royle Printing CATALYST CONTRIBUTORS Genie Maybanks, Theresa Carbrey, & Inga Jaeger
Board of Directors Meetings All members are welcome! January 22 & March 26, 2014 6:30pm, New Pi Admin. Office 22 S. Linn St., Iowa City (3rd floor, west end of Tower Place)
Women, Land, & Legacy Listening Session & Potluck For women caring for rural & urban land in Johnson & nearby counties
Feb. 6, 2014
Listening Sessions: 2:30-4:30PM or 6:30-8:30PM Potluck meal: 4:45-5:45PM (bridging both sessions) Johnson County Extension Bldg., 4265 Oak Crest Hill Rd. SE, Iowa City
Members are welcome to share their views with the 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) (312) 476-0943, jraznpboard@gmail.com
RSVP by Jan. 31 to Wren Almitra: (319) 337-2322 x3 or visit www.jcswcd.org
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.
2014
Speaking of improvements, by now most members will have noted some changes at the Iowa City store, most notably new signage inside and out. And the mural? Who didn't enjoy watching a dismal wall, covered in mechanical boxes and conduit, transformed into something extraordinary? Thank you to local artist Thomas Agran for the vision and creativity to make it happen. – Sarah
Dividend Checks
is set to be a very busy year for New Pioneer Food Co-op as we anticipate the opening of our new store in Cedar Rapids! Our planning committee is finalizing the scope of building and site renovations with work to begin over the winter. The goal is to have our Cedar Rapids store open before the end of the year. Meanwhile, our marketing staff will begin outreach in Linn County with member drives and educational events. A new store also means a necessary and long-overdue expansion of our deli and bakery production. We are in the process of securing additional space for these important functions. If you shop at the Coralville store, you’ll soon see improvements there with new lighting and equipment to improve energy efficiency. There will be cosmetic changes as well to freshen up a once “new” store that is now more than a decade old and beginning to show the wear and tear of serving so many customers. Finally, as we go to press with this update, a ballot is in the hands of our members seeking approval to relocate our downtown Iowa City store or open a second Iowa City location – you likely will have already heard the ballot results by the time you receive this! Change and opportunity are – happily – moving at a fast pace, and it is important for the success of our Co-op that members are well-informed. If you have not already signed up for member emails (visit http://s.coop/14gm) or joined New Pi’s Facebook page, I encourage you to so that we can keep you up-to-date on our progress.
Sarah Walz, New Pi Board President
january/february 2014 • www.newpi.coop
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Make sure your dividend check gets to you! If you've moved, please update your new address with the form at: http://s.coop/chng
board letter
good reads: Salt Sugar Fat
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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. 500 word max. Deadline for the Mar./Apr. Catalyst issue is Jan. 23, 20ı4.
member open forum
erhaps one of the most puzzling paradoxes of the modern American food culture is that millions of people in this country are classified as hungry and ‘food insecure,’ yet the food they have access to is making them obese. In his 2013 book Salt Sugar Fat, Michael Moss – a Pulitzer Prize winner for investigative reporting – pulls the curtain back from the labs of food chemists who have, for decades, engineered cheap, addictive recipes. These processed food products are specifically designed to maximize what food industry executives call “bliss points” of taste with elevated levels of salt, sugar, and fat that medical and nutrition researchers have shown are contributing to numerous health epidemics. Profit at any cost? ‘Freedom of choice’ is a hallowed American maxim. Yes, we are (pretty much) free to eat what we want. Yet we also need to acknowledge that our individual choices affect the larger society as well. Moss’s provocative study begs a few vital questions: Why are processed commodities subsidized, but not fruits and vegetables? What is a balanced diet? What is the role of regulation in governing food products? I am proud of our commitment at New Pioneer to offer affordable, healthier choices with a carefully researched product standards policy. My kindergarten teacher was right: we are what we eat. Let’s eat real food. – Scott Koepke, New Pi Soilmates Organic Garden Educator
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Dear Co-op Members: I wish the Co-op's Board, management, and membership success in their choice to expand to a third store in Cedar Rapids. I hope that members in the Cedar Rapids area (and elsewhere) might be given the opportunity to buy into this by providing the capital to make it happen through "loaning" the money to finance the expansion. With interest rates at all time lows, I'm sure many Co-op members would be willing to "beat the bankers" on loans to the Co-op to finance this expansion. I know I would. In regard to this expansion, it's been very disappointing to see some members of Board and management keep stridently criticizing our current location – 22 S.
new pioneer food co-op’s newsletter
Van Buren. It's almost like that joke about the kid who kills his parents and then throws himself on the mercy of the court as an orphan. Our current store is the perfect location for our cooperative business – and has been for almost four decades. Our success at 22 S. Van Buren has subsidized an earlier attempt at expansion in Cedar Rapids and millions of dollars of losses in the expansion in Coralville. We should NEVER, NEVER give up this premiere retail grocery location in Iowa City. And, if it happens to flood, so what? Clean up the mess (like we have before) and start making money again. – Jim Walters, New Pi Member
TH WH IS I AT S WE D
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did you know? prepared foods
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n this new year we’re working even harder to produce healthier products to meet special dietary needs. Look for tags on New Pi deli and bakery items coming out throughout 2014 identifying: · paleo · raw · high antioxidants · high protein · vegan · high energy · organic · low carb · soy free · wheat free · gluten free · low salt · sugar free · cholesterol free · dairy free · local · and more!
Currently our biggest challenge is to increase our food production (a good problem to have!) and sustainably grow our offerings. Our current bakery and kitchen space can't keep up with demand, so we will be moving production into a new dedicated space – and making more room in our Coralville store – to streamline our production without compromising our quality standards. did you know we’re leaders in local and organic prepared foods?
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Lower prices on our Go-Go Salads!
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ning MorE S T y l r a E R V H A
We bake many of our breads with local Early Morning Harvest organic flour grown and milled in Panora, Iowa, and feature it in as many of our pastries as we can. 90% of our sugar is organic and fair trade (and very soon all will be!). In the past 7 months, we’ve cooked with about 27 tons of local ingredients, supporting more than 30 local producers!
s e l o c al c a
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We’re always looking for more organic and local ingredients, to provide the best food, true to our mission. Improving our products and procedures is a daily goal. Our food, pastries, and breads are prepared by the hands of conscientious people willing to work hard to provide you with the food that not only nurtures your body – but also cares for the health of our planet. are you one of our go-go salad fans? We want you to succeed in eating healthier. Our Go-Go Salads are health stars, so we’re lowering their prices to $4.99 for easy, nutritious meals on the go (go). Try our new Paleo & Dr. Terry Wahls Go-Go Salads! Thank you for your trust and love!
Miriam Alarcon Avila, New Pi Prepared Foods Coordinator january/february 2014 • www.newpi.coop
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The Wellness Family is
Feeling S-well
Some people radiate good health. This is especially true of the Co-op’s wellness department ("department" doesn't do it justice – it's really more of a family), whose staff members – including Wellness Coordinator Michelle and Wellness Leads Anissa & Joelle – just glow. It’s fitting. It also raises the question: What are their secrets? – Allison Gnade, Catalyst Editor
Max: Laura:
“I've been with the Co-op a little over a year, working in natural foods for about five years, starting in Washington state. I’m a fan of Gaia herbal supplements – especially the Adrenal Health blend for stress (it really works!!!). I enjoy essential oil blends for personal wellbeing, like Aura Cacia Chakra Blends (from Norway, Iowa), with different formulas for any mood. The Root Chakra helps me deal with stress, and for the opposite, I'll use the Crown Chakra to feel pretty blissful. I also love our Mineral Fusion makeup line, at New Pi Coralville: they're mineralbased and don't have all that extra nasty stuff: Paraben free, artificial color free, gluten free, etc. Instead they have agedefying antioxidants like pomegranate, red and white tea, and sea kelp. Their new 3-in-1 Color Sticks are really good for on-the-go: for eyes, cheeks, and lips. The bulk teas are my favorite area. I love helping people find new tea blends that are right for them!” 6
new pioneer food co-op’s newsletter
“I’ve worked at the Co-op for two-and-ahalf years and just joined the wellness department. I learn something every day – [he gestures to a wellness shelf ] our store is like a giant, resourcerich library. I love finding answers to questions. I put Frontier Organic Ground Spirulina (bluegreen algae) powder we carry in our bulk herbs department into apple juice in the morning. It’s a detoxifier and a great plant source for protein. And like other dark leafy greens, whose appearance is an indicator, it’s rich in nutritious chlorophyll.”
Ulonda:
"I’m a wellness practitioner and natural skin care aesthetician, certified through the Paracelsus Homeopathic School in Germany. Evanhealy is my favorite skin care line. I indulge daily – as a post-biking moisture mask – in aesthetician Evan’s Whipped Shea Butter enhanced with olive leaf, phyto-nutrients, fatty acids, and antioxidants. They make everything organically in small batches, collaborating with small farms, with l-o-v-e! Flower Essence Services (FES) hand-crafted organic flower essences are amazing, with energetic and medicinal plant properties in each herbal infusion. Their Demeter certification ensures adherence to the highest standards of biodynamic farming, aiming to ‘heal the planet through agriculture.’ I’m taking really good care of my skin and soul, particularly during the darker and colder days. Evanhealy products nourish my skin, and FES Formulas nourish my whole being, truly 'bridging body and soul.' I strive to put only the highest quality in and on my body. If we only had this day to live, would we settle for anything but the best?"
staff feature: wellness department
Barbara:
“I’ve worked here almost ten years. I advocate for Western medicine as well as encouraging people to support their health by letting food be their medicine. Sometimes you cannot get a high enough level of nutrients you need from foods alone and our department offers products to help bridge that gap. They all work in tandem to support overall health. We offer resources: people in the community, helpful articles, and our stores’ “Health Notes” info kiosks are updated every year with current medical research. I frequently refer to the book Healthy Healing by Linda Page, Ph.D. – it’s like having a smart big sister in your back pocket. I’m a fan of Cellfood Oxygen Face Gel: This tightening gel provides essential minerals, enzymes, amino acids, and electrolytes. Everyone talks about biking to work – what about walking to work? I live near downtown so I exercise by walking everywhere. And – metaphorically speaking – I like walking with people wherever they are on their life path. A friend once said to me, ‘You can do any job and be a healer.’ I keep this in mind in and outside of work.”
Shana:
“I’ve worked in the Co-op’s wellness department for seven years, starting when I was taking classes about nutrition and food politics. I fell in love with herbs, and the Chinese system of medicine. I love that we empower customers to take charge of their health. I’m currently excited about our staff-mixed teas: get creative with our herbs, or let us be creative for you! [Find her recipes on page 9!] I LOVE Alaffia bags, their super natural facial care products, and curly hair care (even for straight hair). I use all their products on my one-and-a-half year old. Plus, 10% of their profits sponsor community-enhancement projects in Togo, West Africa, including a bicycle-donation program that helps children stay in school. I take high doses of Nordic Naturals’ Ultimate Omega-3D; their triglyceride form oils are much more bioavailable. Everyone should take fish oil, as omega-3 is so depleted from the Western diet.”
John:
“I’ve been working here a little over a year; coming from a chemistry/IT background. I love the community aspect of this organization – we all need that. You’ve got to stay involved (it’s so easy not to). I’m a fan of our digestion-stimulating Urban Moonshine Bitters. Our diets have changed: we’re missing enzymes found in foods like sprouted almonds [flip to p. 12 for a member’s suggestion], and our diet used to include more bitter herbs. There’s a reason some plants have been in our culture for years! I take a New Pioneer Food Rich Men’s Multivitamin daily, and Gaia Black Elderberry Syrup for seasonal immune support. I recommend our Host Defense Organic Mushroom capsule immune boosters: I’ve heard Turkey Tail has helped people going through chemo, and Cordyceps is taken by athletes for stamina and endurance. Finally, mental, physical, and spiritual balance is so important. We don’t have to be happy all the time… but we do have to be willing to change and be open. A simple shift in mental perception can make a big change.” january/february 2014 • www.newpi.coop
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what's for dinner?
crisp genmaicha tofu with shiitakes and savoy cabbage Courtesy of Joelle, New Pi Wellness Lead Adapted from Sunset Magazine, Serves 4 1 T. plus 2 t. genmaicha (toasted-rice green tea) about 4 T. grapeseed or vegetable oil, divided 1 lb. shiitake mushrooms, stemmed and sliced 2 T. minced fresh ginger 1 ½ t. coarse sea salt, divided 2 ½ c. thinly sliced savoy or napa cabbage 1 block (about 1 lb.) med.-firm or firm tofu 2 T. polenta 1 t. black peppercorns 2 T. finely sliced green onions Steep 2 t. genmaicha in 1 ½ c. boiled water 5 min. Heat 2 T. oil in large frying pan over medium. Add mushrooms, ginger, & ½ t. salt. Cook until mushrooms begin to shrink. Add tea; cook 5 min. Add cabbage; cook til wilted but still green, 5 min. Slice tofu in half horizontally; set on paper towels. Cut an X through each, making 4 triangles per half (8 total). Blot. Grind polenta & peppercorns with spice grinder or mortar & pestle. Mix in 1 T. tea & 1 t. salt. Brush both sides of tofu with oil; press with polenta mixture. Heat 2 T. oil in large frying pan over medium-high. Cook tofu until deeply golden brown, 8 min. Brown other side lightly, about 3 min. Heat veggies, stir in green onions, & spoon around 2 tofu triangles a piece on warm plates. 8
new pioneer food co-op’s newsletter
chocolate mint tea
Equal parts: Rooibos Ashwagandha Astragalus Peppermint Cocoa Powder
tea time thyme tea 2 parts peppermint 2 parts mullein leaf 1 part cut dandelion root 1 part chamomile ½ part thyme ½ part cut licorice root ½ part cut, dried ginger
awesome adaptogen tea Look for this pre-mixed with love by our wellness staff at both stores! 1 part ashwagandha 1 part eleuthero 1 part astragalus 1 part cut dandelion root ½ part chicory ½ part cut licorice root
½ part cut, dried orange peel ¼ part ground cinnamon ¼ part ground coriander ¼ part American Ginseng (available at New Pi Coralville)
Tea recipes by Shana, New Pi Wellness For all three teas: Mix all ingredients together (found in New Pi's bulk tea & herb section in the wellness department), steep 1-2 teaspoons in a cup of boiling water until desired strength, and enjoy! All three herbal teas can be steeped multiple times.
jasmine chicken soup with buckwheat soba Courtesy of Joelle, New Pi Wellness Lead, Adapted from Sunset Magazine, Serves 6 3 T. grapeseed or canola oil, divided 3 medium-large carrots, peeled and sliced into ½-inch thick, 2-inch long sticks 2 medium red onions, sliced into half-moons 1 large fennel bulb, stalks trimmed and bulb cored and sliced thinly 1 ½ oz. (generous ¼ c.) fresh ginger, peeled and sliced into matchsticks about 1 t. kosher salt, divided about 1 t. pepper, divided 2 T. loose-leaf jasmine green tea 2 qts. chicken broth 2 (2 lbs. total) bone-in, skin-on chicken breasts 1 T. ground coriander 1 pkg. (8.8 oz.) soba noodles ¼ c. mixed chopped parsley, chives, & cilantro
Preheat oven to 375°F. Heat 2 T. oil in a large, ovenproof frying pan over medium. Add carrots, onions, fennel, ginger, & ½ tsp. each salt & pepper. Stir often til softened, about 9 min. Remove & wipe pan clean. Steep tea in 3 c. boiled water for 5 min. Simmer chicken broth, add tea, & season to taste. Set aside. Dry chicken with paper towels. Rub with 1 t. oil, then sprinkle all over with ½ t. each salt, pepper, & coriander. Heat 2 t. oil in frying pan over high. Cook chicken, skin side down, until dark brown (cover with splatter screen or pan). Flip with tongs; transfer to oven until just opaque, about 15 min. (cut to check). Cook soba according to package directions. Drain & rinse. Slice chicken from bones. Warm 6 large bowls in oven. Simmer broth. Pile noodles into bowls, top with chicken and vegetables. Ladle in broth & sprinkle with fresh herbs. january/february 2014 • www.newpi.coop
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local producer: Shaktea Kombucha
Local Effervescence Shaktea Brews Kombucha for Mind, Body, & Soul Allison Gnade, Catalyst Editor
fairfield appears to be home to the calmest folks in the midwest. is it simply a selfselected citizenship focused on health and well-being – or is there more to it? it could be the meditation, it could be the eastward-facing homes… and it could be the local brew.
S
haktea kombucha brewers jack, sister meghan, and mother Deb brew, bottle, label, organic-certify, and nurture every bottle of ‘buch they bring us. Between the three of them, they dream, produce, market, deliver, and make sure to drink kombucha every day. They love what they do – and it shows. I ask about what kind of response they get, and Deb smiles: “We’ll have people say, ‘I never liked kombucha, but I like yours!’ The [customer] response is really encouraging.” Why’s kombucha all the rage? “It sounds crazy,” Deb explains – about her daily kombucha drinking, “but I just feel better.” In college towns (including the home of the new “number one party school” – that’s us), they often hear it’s a good hangover cure. Feeling a little “off ” or like you might be coming down with something? Give it a shot. You might find you feel a little better – a settled stomach, even a cleaner, clearer mind. “People are becoming more aware of their health,” Meghan’s noticed, “and are making the correlation between what they’re eating and how they feel.” She continues: “I think food should be the primary medicine, in terms of prevention.”
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new pioneer food co-op’s newsletter
Jack adds what I’ve been hearing a lot recently: “They say your gut is your second mind or second brain.” What you put in there matters. Plus, it just tastes good. Their flavors are fresh and juicy: Grape Escape, Mango Tango, Strawberry Twist, Gingerale – their most popular – and more. “Ginger has a lot of great [health] properties on its own and goes well with kombucha too,” Jack explains. Skip the soda and opt for your local “healthy soda alternative.” It’s fun, it’s fizzy, and it’ll pick you right up. (And they’ve heard from a number of people that've used it to successfully kick their soda habits.) Where did this wonder drink come from? “Kombucha is thought to be from the Ural mountain area,” Meghan explains, where it was commonplace for “every Russian grandmother to have a jar brewing.” Fermented foods are currently making a comeback in America – in addition to the kombucha craze, kimchi, kvass, kefir, lacto-fermented vegetables (salt-brined rather than vinegar-brined), krauts, even sourdough bread (with lower gluten levels than yeasted breads, making it more digestible for the gluten-sensitive) are also experiencing a revival.
Family trio (from left) Meghan, Jack, and Deb fill every bottle and place every label by hand, playing gandharva veda music, “the eternal music of nature,” in the background. “We believe everything has an effect,” they explain. Plus, paired with sunshine, it makes for a lovely working environment! educated about healthy food and where their food comes from,” Unlike here, many food cultures worldwide historically she continues. Shaktea donates 1% of their sales to “1% for the include something fermented with every meal. That digestive Planet,” this year benefiting their local Farm to School initiative wisdom seems to be resurfacing, as Michael Pollan notes in called The Greenhouse (rerouting waste heat from a factory to Cooked: A Natural History of Transformation: “Medical researchheat a greenhouse – what a great idea. Find out more at http:// ers are coming around to the startling conclusion that, in order shakteakombucha.com/mission). to be healthy, people need more exposure to microbes, not less; Small businesses are rife with challenges, but these three have and that one of the problems with the so-called Western diet – the right attitude: “Every challenge along the way becomes a way besides all the refined carbohydrates and fats – is the absence for the business to get better,” says Deb. from it of live-culture foods.” “What keeps us going? We do what we love and we feel passionate What’s so mysterious about fermentation? about it,” Jack answers. Let’s The kombucha “mother” culture is added to tea (at Shaktea, raise a (health-giving) toast they brew with fair trade organic green and black tea from local to a new year with more Frontier Natural Products Co-op in Norway, Iowa) to ferment it of that! – to “eat the sugars and some of the caffeine,” Jack explains. The kombucha fermenting process, he continues, “makes probiotics, organic acids (which balance your body’s pH and cleanse your liver), and live enzymes that are good for detoxifying.” Their end result, mixed with organic fruit and fermented again for carbonation, is a raw, live product. You may even see signs of the kombucha mother in the bottle, which you’re welcome to drink, toss, or use to start your own brew. “We all love food and health,” says Meghan (who runs a yoga studio; Deb is a masseuse). “Our social mission is that kids get january/february 2014 • www.newpi.coop
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member beat: health gurus “Few people see soup as a healthy snack, but when I asked a New Pi staffer about the most important ingredient in their wonderfully creative soups (thinking a spice or herb), she instantly said ‘love.’ And what is more healthy than love?! So I faithfully stop by the Co-op four to five times a week for a snack of “lovely soup.’” – Dr. Wally Schaeffer, chiropractor “I like to eat a honey crisp apple for an afternoon snack. They taste great and I like the snap when you bite into them. They have some of the highest sugar content of any apple, so they have a shorter shelf life. It seems like they're one of the apples that make you wait for their season: They're not always on the shelf. And when they are, I always get some.” – Martha Gordon, yoga teacher/personal trainer/licensed massage therapist
“I like to soak organic almonds in water for twelve hours, and then dry them for twelve more [which makes them ‘sprouted almonds,’ known for their available nutrients]. I really like some crunch. No matter what I eat for a snack, I fold in a little protein to stave off the carb crash. Sometimes I fold in a little cauliflower and toss it with walnut oil and some curry powder.” – Jenny Wolffe, licensed massage therapist/somanaut “If you don’t want to get hungry in between meals, eat more healthy fat… like avocado, or coconut milk. I like to make a nice licorice herbal tea and add ½ can of coconut milk.” – Dr. Terry Wahls, M.D., University of Iowa clinical professor of medicine
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tom's top 10
w nes
5. Hermanos Malbec-Tannat 2011
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I tasted this and thought “SHAZAM!” The Malbec brings big sexy fruit (blueberries and chocolate) and the Tannat brings spice, earth, structure, and acidity. I can’t think of a recent wine blending two grapes to better effect. Normally $15, on sale for just $12.99.
ate arrivals from our French & Spanish buying trips (we really DO travel to seek out new wines – just for you), plus new wines for your quaffing pleasure you'll find only here at New Pioneer. – Tom Caufield, New Pi Wine Buyer 1. Arbouse Massif d'Uchaux Côtes du Rhône Villages 2012
6. Charles Baur Winery
It’s the first time this wine (found traveling with importer Dan Kravitz) has made it to Iowa and you’ll ONLY find it at New Pi. Nose: Classic spice, garrigue. Mouth: Full, rich, and luxurious, fine finishing tannin. Suggested price $19.99, for you just $14.99. Buy this one by the case.
This is a lovely new-to-us organic Alsatian winery, producing a Pinot Blanc, Gewurztraminer, Riesling, and Grand Cru Riesling that brings tears of joy. Showcasing clean, pure, laser-focused minerality, these wines are just begging to be served at your table with spicy Asian fare. $15–$32.
2. Bodegas Avante Ribera del Duero 2010
7. Maipe Reserve Cabernet 2012
Notes from our Spanish buying trip: “Really deep color, leaning towards black. Big, sexy oak nose (not overdone). Fat mouth – plum, toast, meat, with hints of smoke & tobacco. Youthful but really close to ready to drink.” Suggested: $20, but you never know when it might go on sale...
This was SUPPOSED to be here in November… we’re glad it finally arrived. Per Bob Parker: “Classic notes of crème de cassis, cedar wood, and vanillin... full-bodied texture; rich, concentrated flavors, and a long finish. For $15 you won’t find a better Cab in the world.” $15? Ours is just $12.99.
3. Bodegas Convento de Las Claras Ribera del Duero 2012
8. La Fleur d'Amelie Bordeaux Rouge 2010 We LOVED this. The winery’s spot-on notes: “Light to medium red. Fresh nose of blue and red berries with a touch of menthol alongside subtle oak spice. Blackberry, black currant, soft tannin, bright acidity.” Suggested: $15. On sale: $11.99.
Another from our Spanish trip: Very dark purple/ ruby. Thick and viscous; dark fruit in the mouth. Opens up nicely with air. An outstanding example of restraint and elegance in winemaking – and lovely with food. $17.99.
4. Domaine du Pré Baron Touraine
9. & 10. Mystery Wines
Our pals at Europvin sent this lovely Loire Valley Sauvignon and wowed us. Nose: Peach, mineral, quince, a hint of pepper & white flowers. Mouth: Ripe, expansive, brilliant minerality and clarity. Finish: Sparkling acidity & wet stones. Only at New Pi. Suggested: $18. For you: $13.99.
Too many things in transit to nail down, but you can be sure they’ll be new, fun, and delicious – as well as oh-so-reasonably priced.
?
january/february 2014 • www.newpi.coop
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cooking classes: January - March, 2014 Registration is required. Cooking classes are held at the Coralville New Pi unless otherwise noted. All classes feature sample-size portions. Please visit “Classes” at newpi.coop to register, or contact Genie Maybanks at (319) 248-6408 if you need assistance.
Pizza from Scratch with Chad Clark
Thurs., Jan. 23, 6:00–8:00 pm, $15/person Join Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Chad will prepare 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 homemade pizza ever!
Fresh Italian Pasta 101
with Chef Gianluca Baroncini Tues., Jan. 28, 6:00–8:00 pm, $25/person Native Italian Chef Gianluca Baroncini has a reputation for excellent fresh pasta at his downtown Iowa City restaurant. Join Gianluca as he shares the secrets of preparing fresh pasta. He will use a pasta machine to mix and roll fettuccini and chitarra spaghetti. You will enjoy Gianluca’s love of his native Italy’s culinary traditions and his appreciation for excellent Co-op ingredients.
Effective Weight Loss for YOU with Lisa Scranton, MS, RD, LD
Thurs., Jan. 30, 6:00–8:00 pm, $15/person Do you want to lose a few pounds? It’s hard to know which eating style might be best for you. Low-carb or low-fat? Vegetarian, Mediterranean, or gluten free? Is sugar addiction real? Join registered dietitian Lisa Scranton to find out what really works. You’ll complete a short questionnaire to help identify the most effective diet plan for you. Lisa will transform it into real meals you can make every day. We’ll finish by making one of those weeknight meals that can be on the table in under half an hour: Lemony Chicken, Mediterranean Red Rice Salad, and Garlicky Green Beans.
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new pioneer food co-op’s newsletter
Valentine Chocolate Cherry Beef Ribs with Chef Gaby Weir
Tues., Feb. 4, 6:00–8:00 pm, $25/person Chef Gaby Weir enjoys our grass fed beef, especially when braised in a flavorful sauce. Come watch her prepare Arugula Pear Salad, Cherry Chocolate Beef Ribs served over Polenta, and Flourless Chocolate Torte with Mascarpone and Fresh Fruit. Chef Gaby will demonstrate masterful plating and discuss how to create a festive Valentine table setting. (This is a noadded-wheat menu.)
To Be or Not to Be: Gluten Free with Lisa Scranton, MS, RD, LD
Thurs., Feb. 6, 6:00–8:00 pm, $15/person How do I know if I have gluten intolerance? Does eating gluten free improve problems like irritable bowel syndrome (IBS)? How can I eat gluten free when I travel? Join Lisa as she discusses who should and shouldn’t try a gluten free diet. We’ll talk about which symptoms and diseases might benefit from it (and those that won’t) based on current research. You’ll receive quick-start rules for beginning and we’ll try out gluten free recipes: Pumpkin Spice Muffins, Chocolate Chippers, along with a sampling of Co-op gluten free breads.
That's Amore! A Romantic Italian Dinner for Two with Julie Parisi
Tues., Feb. 11, 6:00–8:00 pm, $20/person Julie Parisi’s love of all foods Italian led her to create Zaza’s Pastas, now a thriving local business. Julie’s idea of a romantic Valentine dinner begins with festive Honey Gorgonzola Prosciutto Crostini. She will prepare Sage Parmesan Gnocchi from scratch. Julie feels nothing says “love” like Chocolate Panna Cotta, and will demonstrate the preparation of this rich and creamy “pudding” topped with fresh berries.
Valentine’s Eve: Lobsters in Love
Authentic Italian Culinary Traditions
Thurs., Feb. 13, 6:00–8:00 pm, $25/person Couples in France celebrate Valentine’s with red roses and a sumptuous dinner. French Chef Valérie Martin will prepare a sampling of Chicken Liver Pâté on crackers, Homard Amoureux (Lobsters in Love) – sliced lobster tail with herbs, flambéed in Cognac, and served with a Red Peppercorn, Crème Fraîche, and Cognac reduction – and a festive Raspberry Soufflé.
Tues., Mar. 4, 6:00–8:00 pm, $25/person Chef Gianluca Baroncini’s (of Baroncini Ristorante Italiano) culinary passion comes from his childhood in Verona (famous for pasta) and studies in Bardolino (famous for risotto). Join us as he reviews and prepares both fresh and dried pasta and creates two easy sauces: Pasta Primavera and Pasta Carbonara. We’ll explore and sample Parmesan cheese and olive oil. Salute!
Homemade Butter, Yogurt, & More
Make Kombucha at Home
Tues., Feb. 18, 6:00–8:00 pm, $15/person Real milk from a real cow is delicious and natural! Join Pam Evans from Kalona SuperNatural organic dairy to explore lightly pasteurized, non-homogenized milk. Pam will use cream to make butter, Greek-style yogurt, and buttermilk. She will also prepare cheesecake, dips, smoothies, and Amish Tapioca Pudding – fun, healthy projects for children & youth groups!
Thurs., Mar. 6, 6:00–8:00 pm, $15/person The cultured drink kombucha is easy to prepare at home. Store Team Lead Todd Tomkins makes kombucha using ten tea bags, a cup of sugar, water, and a “mother culture” gifted from a friend. He prepares the mix, pours it into bottles, and places them in a warm, dark place to culture. Join Todd as he shares his technique, and learn how to flavor the kombucha with ginger, herbs, and dried flowers.
with Valérie Martin
with Pam Evans
Hands-On: Pasta with a Rolling Pin with Roxane Mitten
Thurs., Feb. 20, 6:00–8:00 pm, $15/person Class enrollment limited to 16 Semolina flour, salt, water, and egg: four simple ingredients create amazing homemade pasta! Roxane Mitten will guide you through preparing fettuccini with only a counter and rolling pin. Students will try their hand at ravioli and tortellini. Enjoy her fromscratch sauces: Orange Mint, Smoked Salmon Cream, and a surprise third based on local, organic ingredients.
Indian Butter Chicken Dinner
with Chef Gianluca Baroncini
with Todd Tomkins
Boeuf à la Mode: Winter Party Fare with Valérie Martin
Tues., Mar. 11, 6:00–8:00 pm, $15/person Chase away winter’s chill with the hearty pot roast the French call Boeuf à la Mode. An inexpensive cut of beef can become party fare when cooked slowly with red wine, herbs, and vegetables and served over homemade noodles. Valérie will demonstrate the preparation of Boeuf à la Mode, Braised Carrots and Onions, Handmade Noodles, and a lively green salad. A verrine consisting of Mascarpone and yogurt layered with strawberries and kiwi will close the class.
with Pramod Sarin
Tues., Feb. 25, 6:00–8:00 pm, $15/person Pramod Sarin comes from a family of excellent cooks, learning to make dishes from her native region of Punjab, India. Pramod will prepare several dishes including Butter Chicken, Aloo Gobi (cauliflower), Potato Raita, and Rice Pulao. Samples of chai tea will accompany the meal.
Visit newpi.coop to read full class descriptions and see all upcoming classes! Sign up for New Pi email updates at s.coop/14gm
Hands-On Tamale Party with Bill Schintler
Thurs., Feb. 27, 6:00–8:00 pm, $15/person A Mexican party favorite, corn masa and fillings are rolled in corn husks, for steamed tamales! Join Bill Schintler for his favorite meat and vegetarian fillings including Chicken Green Chili, Spicy Beef, and Sweet Potato with Bean. Bill will demonstrate, then guide the class in creating tamales to take home. Sample sides including albondigas, queso flameado, and salsa verde.
Veggie Sushi
with David Burt
Tues., Mar. 25, 6:00–8:00 pm $15/person
German Cabbage Rolls & Dumplings with Bill Schintler
Thurs., Mar. 27, 6:00-8:00 pm $20/person
january/february 2014 • 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
sweets! Say it with
Foster our
Local Food Movement! Johnson County Food Policy Council hosts forum: "Growing the Local Food Movement in Johnson County: Share Your Vision!" Sat., Feb. 8, Montgomery Hall, Johnson Co. Fairgrounds Join the Midwestern organic food movement: Attend the Midwest Organic & Sustainable Education Service (MOSES) Organic Farming Conference! Feb. 27-Mar. 1, La Crosse, WI – Early registration ends Jan. 17! http://mosesorganic.org/conference
Heart Cakes
Chocolate Raspberry Raspberry Lemon Chiffon
Chocolate Covered Strawberries Raspberry-Filled Chocolate Cupcakes
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