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Sustainable Choices for Healthier Oceans We Cross 'Deliberation' Off Your Shopping List Pg. 5
Flowers, a Farm, and a Family "To Plant is to Hope in the Future" Pg. 10
Is Gluten Free the Way to Be? New Pi Folks Share Experiences & Celebrate Celiac Awareness Month Pg. 6
In this Issue published by: NEW PIONEER FOOD CO-OP S. Van Buren St. • Iowa City, IA () - open daily –
Did you Know?
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New Pi's 100% Sustainable Seafood
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Is Gluten Free the Way to Be?
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ⁿd St. • Coralville, IA () - open daily – ADMINISTRATIVE OFFICE S. Linn St., Unit A • Iowa City, IA () - open Mon.–Fri. –
Local Grower: Pheasant Run Farm
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New Pi Cooking & Gardening Classes
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www.newpi.coop EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer CATALYST DESIGN Eric Andrews CATALYST PHOTOGRAPHY & ADD’L DESIGN Laura Engel & Ben Partridge CATALYST CONTRIBUTORS Theresa Carbrey & Genie Maybanks PRINTER Royle Printing
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Board of Directors Meetings All members are welcome! May 22, 2013 :0pm, Robert A. Lee Recreation Center, IC
July 24, 2013 :0pm, New Pi Administrative Office, 22 S. Linn St., Iowa City (rd 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) () -, walz.sarah@gmail.com
VICE PRESIDENT RAMJI BALAKRISHNAN (2013) () -, ramji.balakrishnan@gmail.com
SECRETARY CAROLINE DIETERLE (2013) () -, caroline-dieterle@uiowa.edu
• Strut your stuff to the Goosetown Stringband!
• Children’s activities, garden tours, and educational demos
• Meet many different breeds of chickens
• Refreshments and celebratory cake
Friday, June 21, 5:00-7:00PM Earth Source Gardens are on Harvest Rd. at the NE corner of Rochester Ave. and Scott Blvd. in Iowa City
TREASURER HENRY T. MADDEN (2015) () -, h-mamadden@mchsi.com
JEN KNIGHTS (2013) () -, knightswhowrites@gmail.com
CALVIN NORRIS (2014) () -, cal_norris@msn.com
JANET RAZBADOUSKI (2014) () -, 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.
Here is what we see: • New Pi is in sound financial shape with positive cash flow and profits. • Despite taking a small dip in sales (likely due to the opening of Costco), New Pi continues to add new members at a steady pace. • Both stores are operating at or near capacity with sales well above the national average. • Due to zoning restrictions, neither store can expand in its current location. • The Iowa City store, which represents a little less than half of total New Pi sales, is still in the floodplain – a vulnerability that puts the entire organization at some risk. • We have good reason to assume that new competition will come to our area. • We know that existing competition continues to expand their offerings. • The results of a recent (preliminary) market study of our trade area are positive and show real opportunities for growth.
location will take time, energy, and expense. We believe it is in the best interest of our organization to keep all options on the table and negotiate from a position of strength. Opening a third to communicate with your board, store is a major email info@newpi.coop look for a full schedule of member undertaking and one meetings posted in the stores and at that does not come without some risk. newpi.coop in may In short, we see opportunity. In lieu of a We want the memdowntown IC site, the Board is recommending a third bership to be informed and communicate openly with store. In accordance with our Articles of Incorporation, the Board. All members will receive a ballot in the mail we will issue a ballot seeking authorization from our along with an FAQ providing background on the Board’s 28,000 member-owners to add a third retail location recommendation, also available on our website, in May. or, in the event that a viable downtown IC site CAN be In addition, we will host a series of events where you can found, to relocate the Iowa City store within the Central more learn more about the Board's recommendation. Business District. We encourage members to support a YES vote and to Where would a third store be? At this point, we do work constructively and creatively with the Board and not have a location in mind. We intend to thoroughly our able and committed management team as we move investigate all options within New Pi’s current trade area forward with plans to grow New Pi! – the area from which we currently draw strong member in co-operation, investment and sales, running from east Iowa City north to Cedar Rapids and Marion. The search for the right Sarah Walz
we encourage members to support a yes vote
Since learning in early January that New Pi would not have the opportunity to relocate to the corner of College and Gilbert Streets, the Board of Directors and our management team have had time to reflect on our options for the future. I am relieved to say, it has been a reassuring (and uplifting!) process.
and to work constructively and creatively with the board as we grow new pi!
board president's letter: news
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Allison Gnade, Catalyst Editor
AP, M ai BASW sust er to do? All that labeling i t a e n a s s ’ e t n a o ugh to h lose an –w d toss that dinner idea out to sea n a , e t i . t e app here we come in. At New Pi, that’s w we beli d n eve it A sing. We understa u f n o c o s e b n t d ’ n t hat wh uld at’s not sho as important as what is e b in n a c d , a o n o d we wan rf u o t y s a e : easy on you y to best choices , easy o e the n the k a m d easy on the next gener ation. ment, an n o r i r o p u env o s d e r t a o e h ave a 10 yw 0% sus t’s wh tainab Tha v e e r e y r e c h h w o i – c le e e s is a goo ca d o d o choice f a e s . t deliberating! Pick up dinner e in no with a c i o j happy Re e on your way to a fant ce, and b astic di n e i c s nner in con . e im no t er and merits of ‘sustainable’ lab numb els cou e ld caus Th we’ve compiled all the best c o s ea , k c h e r o i c w e s on yo r t e i c fi s i e d d o a o ship s f u ‘ a B e r est Cho ur s ice’ or ‘G alf. O o o beh d e r t e n y Bay Aqua e’ by the Mo rium S rnativ eafood e t l Watch A e d c n o a s y e s c t n e e m i c s b ased au F: a S d A i t B by exp (M erts vernment, and the sea o g , a i m e food in ad c a dustry ), a s from P e r r u t a l c u t c i a c u e s q ) by The est A B ( G ’ l obal P ‘BA
ss Aquacul ture Alliance (GAA: standards addre e, elf a r environm w l a ental and social responsibility, anim he food saf ’ by t e l b ety, and trace a n i a t ability), or as ‘sus y Marine d part Stewardship Council (MSC: a thir )– certificat Fund ion created by e f i l d l i W d l r the Wo casting o t th e ur net wide to m e sure we haul in jus ak best catc hes. 5% ut 9 o b Until rec a e ently, our seafood cases have been at we’v , k r ‘sustaina % ma ble,’ but to hoo r k and sink that 100 t s fo n e found cl m lace ean from gilln, to-tail sustainable rep mo l a s two pop ular fish: yello -raised wfin tuna, and farm d now rep fin an laced with po le-caught U.S. yellow At BAP-cer and. l t o tified farm-rais c S ed salmon from sh , 100% su hy fi t l a e h stainable, our a im is for oceans of and wat s, erways clear iv e t and bright. a n lter The best catch of the day: ecosystem-healthy a g. pp i n adding ‘s o h s y r imple’ to your in feelings about groce sh e s fi We hop e h to t e this brings longevity-minded joy the deep blue sea – and joy to you and me.
may/june 2013 • www.newpi.coop
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Q&A staff feature
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tories of bathroom-runs in haste, rashes, chronic upset stomachs, rumbles, fumbles, and completely legitimate grumbles abounded, but let’s gloss over that, if you’ll understand this is not a simple issue of an occasional tummy ache, in order to save some room for clean reputations!
Meet New Pi team members, in order of appearance: Jen Knights ( JK, Board member and former staffer), Laura Shorey (L, Coralville customer service), Ulonda Faye (U, wellness), Kelly Klein (K, Coralville customer service), and Jenn Buckhahn ( JB, IT data services). Let’s start with the basics: Why do you eat gluten free (GF) or wheat free (WF)? JK: I came to a GF diet kicking and screaming. I was in my early thirties, having intense GI issues and it was hard to pinpoint – everything came back negative… when the allergy panel came back, I was allergic to everything, gluten being the most severe.
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new pioneer food co-op’s newsletter
is gluten free the way to be?
Living without... and loving every minute Conversation with Allison Gnade, Catalyst Editor L: I was having a lot of panic attacks and feeling really wound up. I ate a lot of carbs [at the time]. A friend’s naturopath suggested eating GF to her for the same issue. I tried it too – and felt great. I’ve tried going back and had the same things start happening again.
How did you determine whether gluten or wheat were problematic for you? What differences have you observed?
JK: It took a couple of years to realize, more and more often, I wasn’t feeling well. I decided to go GF for a month. It U: For me, it started when I moved back started helping and I never went back to the U.S. – I’d lived in Germany for – and now nothing else shows up on ten years, where I’d never had any issues the allergy test. Whenever I have those with my diet. When I moved back, I [symptoms] again, I can trace it back to started feeling more and more ill – terri- something I’ve eaten. ble abdominal pain and other symptoms, JB: When I first heard about [eating so I was tested for all kinds of things. gluten free], I thought, ‘This is just crazy [Eventually] I cut out wheat, and I felt nonsense or just another diet fad.’ But better. I also ended up cutting out dairy, lactose. Now if I eat something, I’ll take as I started listening to my body and taking better care of myself, I realized four or five days to recover. it is a problem for me. I’ve been GF for K: Straight up for me: when I went to three weeks, and I feel awesome. At college, I got fat. With a more sedentary first I was having cravings, but now lifestyle, I couldn’t get a handle on my I’ll see something and I’ll think about weight. My dad had a heart attack and how it makes me feel, and it’s no longer he’s pre-diabetic. I started paying atten- appealing. tion to what I was eating, and noticed carbs all the time: bread at breakfast, concerned gluten might be bread at lunch. a problem for you? remove it
from your diet for an entire month, observing differences. reintroduce it, keeping your diet as similar as possible, to determine whether to focus on gluten or another factor – such as the amount of processed foods.
From Left: Jen Knights (Board member), Laura Shorey & Kelly Klein (customer service)
U: I talked to my doctor in Germany, and he told me the wheat is different here – in Germany, they’re really strict on no GMOs, and my body’s just not used to [ingesting] them. Shopping at the Co-op, I’m much more comfortable, though even we’re not able to say we don’t have GMOs ‘for sure’ because the U.S. has no labeling laws. K: I have no reaction to wheat or gluten – I’m just not burning enough to take in 300 carbs a day. I’m trying to find a balance in what I eat and how I feel – it’s almost like a vision quest. I don’t feel like I have to take a nap after work now, and I don’t wake up tired. It’s great. Cooking for a GF friend can be intimidating. Any suggestions? JK: Make simple food – the fewer ingredients the better. JB: I’m usually open to coming over and helping prepare it! And it all comes back to ‘don’t be afraid to ask.’ What are your favorite meals? Easy basics? Surprising solutions? JK: A protein, a vegetable, and a starch – potatoes or rice, or another vegetable. K: Greens, chicken, and sweet potatoes – I love sweet potatoes. L: I eat a lot of whole grains. I’ve been making raw foods – raw breads and crackers, which I’ve been sharing with Kelly. K: They’re awesome! L: I do quinoa flakes – like oatmeal – just boiled on the stove and it’s really quick and easy, with fruits, nuts, and maple syrup. Ashley, New Pi IT data services: I love using our dried potato flakes as a dredge and thickener. Ulonda Faye (wellness), left, & Jenn Buckhahn (IT data services)
It replaces flour so nicely in those applications. Also, frozen bagged hash browns (thawed) mixed with butter make a delicious crust for a quiche (prebaked before filling). K: I sauté shallots with coconut oil and, really quickly, half a bunch of kale, throwing a dry-rubbed chicken breast or sausages in the oven – those Aidell’s sausages. JK: Oh, those are so good! Open forum: anything you’d like to share? L: By far the best cookbook I’ve seen, as far as pastries, is The Flying Apron from a restaurant in Seattle. JB: AgainstAllGrain.com has a lot of desserts and pastries, and a great recipe for a dairy free, sugar free vanilla creamer, too. JK: GlutenFreeGirl.com – really good, funny, entertaining writing. I keep a little book that fits in my purse for looking up ingredients: Acceptability of Food & Food Ingredients for the GlutenFree Diet, by the Canadian Celiac Association. They also have a toll-free number: (800)363-7296.
Some of their GF favorites: L: Food for Life bread – and Tinkyada pasta. JK: Pagoda quinoa pasta – so good. K: Jovial pasta too. JB: We do a lot of zucchini as pasta (with a spiralizer). Or we’ll do ‘pizza’ on portabella mushrooms! JK: Against the Grain is the best GF pizza. L: I love the Rudi’s tortillas. K: Bob’s GF Flour – it's in all New Pi’s soups now instead of flour. For baking, try coconut flour, available in the Coralville store. JK: My favorite GF indulgence: Anna’s GF bread mixes. Consensus: Crispin’s hard cider. U: Go Raw Chocolate Super Cookies. JK: I love New Pi’s wheat-free cakes. L: The Earth Café Raw Cheesecakes are the bomb!
may/june 2013 • www.newpi.coop
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Smoked Fish Niçoise-style Salad
A twist on the classic Niçoise, making the most of our local spring bounty and the excellent fish smoked by New Pi’s seafood experts.
cook the cover! Serves 6 8 small red or purple potatoes, cooked in salted water until tender, quartered 1-2 lbs. asparagus, blanched in boiling water until bright green (still crispy) 3 handfuls salad mix or ½ head butterhead lettuce
new pi recipes
2 handfuls sprouts
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10 cherry tomatoes, quartered 1 small purple onion, sliced thinly ½ c. mixed olives (traditionally with pits)
is th th i w d! om ss m ther sala e r p Im d toge it. tosse he’ll love S (optional) pickled beets, capers, avocado salt & fresh pepper 6 eggs, boiled to just-set yolks (lower into simmering water, return to simmer, time 9 min., transfer to cold water), peeled & quartered 12 oz. New Pi smoked fish try Black Cod, also known as Sable (V: garbanzos or marinated tofu) parsley, minced (can also add to dressing) chives, minced (optional)
handful radishes, halved or sliced thinly Assemble ingredients in a large bowl or serving platter, sprinkling herbs, salt, and fresh pepper over top. Serve cold with French bread and a vinaigrette.
: , , – .
new pi seafood lead ryan moore suggested our smoked black cod, and it is fantastic! rich, delicious – and one of our new favorites.
new pıoneer food co-op’s newsletter
Lemon Shallot Vinaigrette 1 large shallot, minced
(optional) 1 t. honey
¼ c. lemon juice
(optional) minced parsley
2-3 pinches salt (+ pepper, or grind over salad)
½ c. olive oil
½ t. Dijon mustard In a small jar with a lid, combine all but oil. Add olive oil in 2 additions, shaking vigorously after each.
White Fish & Rhubarb Tacos Adapted from whenharrymetsalad.com Rhubarb, a member of the buckwheat family, is actually a vegetable - suitable for more than just pie! Serves 4
Salsa 3 c. rhubarb, diced
Perfect for a hearthealthy Father's Day lunch!
4 t. honey 2 T. cider vinegar ½ c. red onion, minced ½ c. green onion, minced 1 jalapeño, seeded and minced
Local Strawberry Bubbly
½ t. salt
Adapted from Jamie Oliver
¼ t. cayenne
Truly delicious and delightful!
Blanch rhubarb in boiling water for 10 seconds, transfer to cold water, drain, dry. Whisk honey and vinegar together, then combine all ingredients and season to taste.
Serves 6 4 leaves fresh mint, plus 6 long sprigs to garnish 4 large handfuls strawberries, preferably local (delicate and more flavorful!), hulled and washed
Tacos ¼ c. yellow cornmeal 2 pinches salt
1 bottle sparkling wine – try Domain Ste. Michelle (suggested by IC wine gal Miss Nik!)
1 pinch cayenne
¼ c. sugar
1 ⅓ lbs. whitefish, skin removed, cut across the grain in 2-inch strips
mortar & pestle Push 3 handfuls berries with 1 mint leaf through a sieve into a bowl with the back of a spoon, collecting juice. With a mortar & pestle, grind sugar with several mint leaves until green. Transfer to a saucer. Dip the rim of each glass into water in a saucer, then dip rim in minty sugar. Slice remaining berries. Divide strawberry juice between glasses. Carefully fill with bubbly, in additions to control fizzing. Top with sliced berries, add a sprig of mint, and enjoy!
6 T. olive oil
1 ½ large onions, sliced thinly 2-3 corn tortillas per person (check ingredient list if GF try Food for Life Sprouted Corn) 2 T. chopped cilantro lime wedges Heat 3 T. olive oil in a large skillet over medium. Preheat oven to 200˚F. Season cornmeal with salt & cayenne on a plate. Dredge fish strips in cornmeal and sauté on each side until brown, 2-3 minutes per side. Remove to oven to keep warm. Refresh oil between batches if necessary. Cook onions in remaining oil until golden and slightly caramelized. Warm tortillas briefly in oven, or hang between slats of racks till crispy, if desired. Break fish up slightly in each taco, top with salsa, cilantro, and squeeze of lime. may/june 2013 • www.newpi.coop
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Pheasant Run Farm Grows Flowers, a Farm, and a Family
“I
nze Flower photos thanks to Grant Fra
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nburg
t all started because my husband didn’t like to see an empty greenhouse,” Ann Franzenburg recalls. “He’s the one that really encouraged me to start growing cut flowers. Initially I was like, really? Can you make your living growing flowers? That’d be cool – but can you really do it?” Ann and her husband Eric grew up on Iowa farms, and after nearly twenty years of farming themselves, they’re experienced problem-solvers. “It takes a little bit of insanity to be a farmer,” she admits, but “I guess it’s my dream job.” Here in Van Horne, Iowa, their family’s growing organic salad greens, ginger (Yes, ginger! In Iowa!), cut flowers, mini snacking peppers, slicing and grape tomatoes, and hopefully strawberries and blueberries for us this year. “We had a lot of troubles last year with early bloom. We got a May 7 frost, and that was the end of the blueberries,” she laments. But, resiliently, working around frustrations for them is “gratifying – to do that problem-solving. Some people don’t enjoy that about farming, but I do – because you never know what life’s going to throw at you.” Ann digs deep: “There’s some soul to farming – really, when you farm, it’s an act of hope. I have a little quote in my kitchen that says: ‘To plant is to hope in the future.’ That’s kind of what it is. You never know what’s going to happen.” They’re proud to provide healthy food for people to eat, grown with integrity and sustainability. “It’s enjoyable to be able to have our children see what we do to earn our living. They all definitely have a value for work,
new pıoneer food co-op’s newsletter
ann’s tip to gardeners: “if you’re interested in something, start small. do a little bit and if it works, you can build on that. don’t go whole hog because you’ll burn yourself out!”
and responsibility,” says Ann. Their youngest son, an eighth-grader, has inherited their entrepreneurial spirit. He'll be restarting his egg project this summer, selling eggs to the chef at Frontier Natural Foods (an Iowabased herb co-op, suppling New Pi’s herbs) and at farmers’ markets. Their middle child’s studying business at UNI, and their daughter’s studying agricultural engineering and global resource management at Iowa State, aiming to do something in her lifetime to alleviate world hunger. In their own operation, Ann and Eric each pick a new project to get really good at, each year – this year is sunflowers and strawberries. “I grew up on a farm, and my dad was always pushing the envelope of what it was he could do,” Ann explains. “The joke was, ‘What are the neighbors going to say about us today?’ I enjoy that aspect of what we’re doing – I like to be pushing the envelope.” Greenhouses extend their growing season and protect their hard work. Theirs are warmed with subsoil heating – like radiant heating in homes – to heat the soil rather than all the air, more efficiently. An energy audit with Practical Farmers of Iowa (PFI) this year will determine how much more efficiently: “I think you’ll see more of it for food production,” Ann predicts. And they’ve been recycling since “before it was cool.” They love to find recycled equipment at auctions: “If
Eric has a hobby, that would be it. He’ll call me up: ‘I just bought three greenhouses!’” It has its benefits: “It’s pretty cost effective to do it this way – we do the work ourselves.” When asked what keeps Ann going on a day-to-day or a year-to-year basis, it's clear: “It’s all about flowers! When I get to the point in the season when I can finally start cutting flowers, that’s the best. My grandma and grandpa on my dad’s side of the family were big gardeners, and their yard was featured in Better Homes and Gardens magazine, so it’s kind of in my blood,” she laughs. Working with flowers connects her to her roots: “When I was a freshman in high school, my grandma passed away – she was a big flower person.” Flowers are “food for the soul. The fragrance, appearance… it’s nice to spend the day cutting flowers for people to love them, and put a smile on their face.” Their connection to their community – Ann directs plays at Benton Community High School, where she used to teach English and French, and they live close to the Van Horne farm Eric grew up on, and his supportive parents – emphasizes their care for the land: “That’s where the soul of the farm comes in, because you have the soil you take care of, and it’s always going to be there. It can’t be exported; it’s going to stay here.” They’re in it for the future: “Eric and I both agree that even if we don’t pass this farm onto our kids, whoever it goes to next will have a good soul (soil) base to build on to get started in their farming career.”
may/june 2013 • www.newpi.coop
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member beat: raising chickens! Learn about our 'year of the chicken' at newpi.coop
Barb, his Barred Jason Peters with fun ock is “a lot of Rock hen. His fl sty ey provide really ta to watch, and th to are alert and like eggs.” Chickens ms. or for seeds and w range and search delicious eggs. Foraging hens lay
member open forum
Deadline for 500 word submissions: May 27, 2013
Alicia & Seth Diehl with Anna Banana and Silvia: “To keep the girls going strong through the winter months when there aren't as many bugs to eat, we treat them to cottage cheese. It's a good source of protein and calcium, and the girls LOVE it! Kalona SuperNatural is their favorite: all that grass-fed goodness makes for delicious eggs year round!”
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Chicks need warmth, feed, water, and dry bedding. Carolyn Scherf tends chickens for the Co-op demonstration flock. These chickens will make appearances at Earth Source Gardens parties this year! Carolyn raises young hens for sale to urban chicken enthusiasts. Visit abirdofcourage.com to learn more.
New Pi Board Vice-President Ramji Balakrishnan states in the March/April Catalyst that he thinks the Co-op was "Charlie Browned" by the Iowa City City Council with its January 8 decision to choose Marc Moen as the developer of the College/ Gilbert lot, instead of choosing one of the four development proposals that would have included the Co-op. By "Charlie Browned" I'm assuming that Mr. Balakrishnan refers to the comic strip "Peanuts" where Lucy assures Charlie Brown that she will hold the football for him to kick, then Charlie Brown runs up to kick the football, Lucy pulls the ball away, and Charlie Brown lies on the ground muttering. Having fought the City of Iowa City numerous times on development issues in my 35 years here, including a 14 month battle in court over the sale of 23 acres of city-owned land to Walmart, it feels very strange to defend the City. But I think that I must defend the City so that Co-op members don't get the wrong idea about what happened. Unless Mr. Balakrishnan has information
new pıoneer food co-op’s newsletter
Sam, age 5, pe ts Buffy the Buff Orpingt held by owne on, r Christine P et er s. Buff Orpingtons ar e a large, calm breed that la well in cold ys weather. Chri stine finds h chickens to er be great garden helpers.
Joanne Nelson gathers fresh eggs from her laying flock. Joanne’s curlyhaired Angora goat, Snow, inspects the eggs of various colors and sizes (depending on the breed and age of the hen).
that was not shared with the Co-op membership, the City of Iowa City NEVER promised, either directly or implicitly, that the City Council would choose a development for the College/ Gilbert corner that included the Co-op. Whether I would favor one of the developments that includes the Co-op, or whether I think Moen's 20 story building at that site is appropriate, are both beside the point. The point is that Mr. Balakrishnan has made an assertion about the City that I think portrays the City Council and City staff inaccurately and is misleading to the Co-op members, and frankly will not help the Co-op in any future dealings with the City. I ask Mr. Balakrishnan to reflect on his statement about being "Charlie Browned," and either provide Co-op members with proof of his assertion, or apologize to the Council and city staff and inform the Co-op membership that the City never promised the Co-op that we would be part of the development of the College/ Gilbert Street lot. – Gary Sanders
tom's top 10
w nes
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s I write this, it’s 72 degrees outside, but snow is forecast for tomorrow. Welcome to late spring… in IOWA! Bearing that in mind, we've got a great selection of red, white, and pink wine to tickle your tonsils this go-round: something for everyone, every day, regardless of the weather – and all on sale. - Tom Caufield, New Pi Wine Buyer
9. & 10. Mystery Wines Why? ‘Cause we got a TON of new stuff rolling and we want to share the love with you. No fooling. Fun times ahead.
5. Terro d'Oro Winery Barbera: Most folks in California don’t ‘get’ Italian varietals – and muck them up. Not these guys. This tastes like a top flight Barbera from Italy, pairing perfectly with tomato-based sauces and meat dishes. Zinfandel: Classic Amador Zin. Bright cherry fruit, lush, jammy without being overdone. This is why you fell in love with Zinfandel in the first place. $14.99
4. First Press Cabernet Napa Cab for $20? Holy cats. The cellar crew and I tasted this and most folks thought it was well north of $30 Classic Napa cabernet. Cassis, spice, blackberry. Mild tannins with great acidity. What the heck, how about $15/bottle? That’s right. $14.99
3. Sixth Sense Syrah
Oysters? Good golly Miss Molly. Any other seafood? You’ve got your bliss factor five match going on here. Just tipping a glass while contemplating what you're going to do with your life? Hey man, this will WORK. $8.99
Michael David Winery hit this one out of the park. The juice for this bottling used to go in their $30 ‘Earthquake’ Syrah – now it goes in this. Fat, super-ripe, and delicious. Blackberry, black currants, leather, and spice. Oh my. Buy a case and drink it over the next 4-5 years. You are welcome. $14.99
7. Bastide de Trians Rosé
2. Antinori
It’s organic. It’s pink. It’s from Provence. It should be warm outside and I cannot imagine a wine that would provide more pleasure while you lounge pool-side. Or grill out. Or walk the family dog (when my old basset Norman was still around we'd have called this a 'slurpee cup' wine, if you get my drift...). $12.99
These were the LEAST expensive wines in the room at a recent Italian tasting. Guess what? They were the best. If you need a sturdy red wine brimming with acidity and verve to complement your pasta, look no further. The white’ll pair perfectly with a cheese plate, light meats, and seafood. I’ll be drinking a lot of this one. Red: $19.99, White: $13.99
8. l'Auriere Muscadet
6. Caparzo Sangiovese Man, if more Chianti tasted like this, we'd be selling a lot more Chianti. These guys make killer high end juice and it shows in this, their ‘starter’ wine. It’s got all the structure and breeding of a great Chianti Classico with the welcome addition of really sexy fruit. Plus, it’s on sale. What, you want me to come over and wash your car too? Dang. $11.99
1. Manos Negras Malbec EVERYTHING you love in a Malbec. This is the reason Malbec put Argentina on the map. Ripe and sexy, like a chocolate-blueberry shake for grownups. 50 year old vines. Intense concentration. Maximum deliciousness factor five. $15.99
may/june 2013 • www.newpi.coop
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cooking classes: may & june 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 () - if you need assistance.
Turn Back the Clock: Grow Younger Year by Year! with Dr. Terry Wahls
Thurs., May 2, 6:00-7:30PM $15/person Unitarian Universalist Society of IC, (corner of Iowa & Gilbert) Would you like to grow younger instead of older? Come learn how to calculate your biological age and all the things you can do, including food choices, to grow younger, faster.
Hands-On: Festive Cake Decorating with Tracie Bettis
Thurs., May 9, 6:00-8:00PM $15/person Class size limit What’s a party without a cake? Join New Pi’s Tracie Bettis as she prepares Orange Butter Cream icing, ices the Co-op’s famous Lemon Chiffon cake, and pipes roses, decorative borders, and lettering. Learn how to color icing – naturally!
Fresh Italian Pasta 101
with Chef Gianluca Baroncini
Thurs., May 16, 6:00-8:00PM Tues., Aug. 27, 6:00-8:00PM $25/person Native Italian Chef Baroncini has a reputation for excellent fresh pasta at his Iowa City restaurant. Join Gianluca for the secrets of mixing and rolling fettuccini and chitarra spaghetti, with quick Fresh Basil and Tomato, and Parmesan Pancetta.
with Rachel Morey
Thurs., May 23, 6:00-8:00PM $15/person Gluten free food can be innovative and delish! Rachel Morey feels much better on a gluten free diet and, as a great cook, she’s created many new recipes. Join Rachel for the preparation of Asparagus Pasta with White Sauce, Thin Crust Kimchee Pizza (featuring New Pi's house-made kimchee), Bacon Wrapped Chicken Bites, and Apple Crisp – all with many tips and insights. You won’t miss the gluten!
Release Weight with Hypnosis with Janet Wahl, Ph.D., CHT
Tues., May 28, 6:00-8:00PM $15/person Unitarian Universalist Society of IC, (corner of Iowa & Gilbert) Release weight with ease and grace through hypnosis and ThetaHealing®. Attain your ideal weight with Janet Wahl, Ph.D., CHT, and medical support hypnosis provider. Receive a way to continue to release unwanted pounds daily. Janet will lead the group in a guided meditative session.
Julia Childs’s Beef Wellington with Valérie Martin
Thurs., May 30, 6:00-8:00PM Thurs., July 18, 6:00-8:00PM $25/person
Sun., May 19 Free & open to all! Details back cover.
Filet de Boeuf en Croûte, also known as Beef Wellington, features tender beef fillet stuffed with mushrooms, baked in pastry. Join French Chef Valérie Martin as she prepares this rewarding entrée, as well as French Spinach Salad (topped with white wine and shallot shrimp), and French Chocolate Pie, with suitable wine samples.
How and Why to Go ‘Gluten-Free’
Festive French Salmon and Salads
Tues, May 21, 6:00-8:00PM $15/person
Tues., June 4, 6:00-8:00PM $25/person
Celebrities tout gluten-free diets for weight loss; websites claim it cures dozens of diseases. But does it really work? Join registered dietitian Lisa Scranton for the facts on gluten intolerance and celiac disease as the Co-op celebrates Celiac Awareness Month in May. We’ll make delicious gluten free food, too! Try hot Creamy Spiced Quinoa, Banana Walnut Teff Muffins, and a cookie you won’t believe is gluten free (and vegan!).
Your summer dinner guests will be pleased when you present an elegant Poached Side of Salmon, served cold, with homemade mayonnaise, tomatoes, and lemon! Join Chef Valérie as she prepares it, with Salade de Farfalles aux Crevettes (shrimp, pasta, and fresh vegetables in a creamy vinaigrette), and Sweet Madeleines, with suitable wine samples.
Gluten Freedom! Sample Fair
with Lisa Scranton
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Create Enjoyable Gluten Free Meals
new pıoneer food co-op’s newsletter
with Valérie Martin
Hands-On: Tamale Party with Bill Schintler
Thurs., June 6, 6:00-8:00PM Tues., July 23, 6:00-8:00PM $15/person A Mexican Day of the Dead favorite, masa flour and sweet or savory fillings are rolled in a corn husk and steamed as tamales! Bill’s favorite fillings include Chicken Green Chili, Spicy Beef, and Sweet Potato with Bean. Bill will demonstrate, then you’ll take a turn creating tamales to take home. Sample side dishes including Albondigas, Guacamole, Queso Flameado, and Salsa Verde.
Pizza from Scratch with Chad Clark
Tues., June 11, 6:00-8:00PM Tues., Sept. 10, 6:00-8:00PM $15/person Join Chad Clark, expert pizza man, as he prepares yeastleavened dough and ends with a dazzling array of pizza toppings, sharing opinions on the best mix of cheeses, and seasoning. Learn how to make the best pizza ever at home!
Ribs are Fabulous! with Genie Maybanks
Thurs., June 13, 6:00-8:00PM $25/person Ribs can be roasted, grilled, baked, braised, or smoked. Join Genie Maybanks as she prepares her favorites including German Pork Ribs with Sauerkraut and Whipped Potatoes, Weeknight Seared Pork Ribs with Homemade BBQ Sauce, and Chocolate Ribs – beef ribs simmered in a spicy, rich dark chocolate sauce. We’ll sample fun sides and suitable wine.
Hands-On: Veggie Sushi with David Burt
Tues., June 18, 6:00-8:00PM Tues., Sept. 24, 6:00-8:00PM $15/person Dazzle your guests with platters of homemade sushi! Sushi Roll, also called Nori Maki, features seasoned rice and various fillings rolled up in sheets of toasted nori, a sea vegetable formed into paper-like sheets, sliced crosswise to reveal the filling. Students will have a chance to try their hand under the supervision of instructor Chef David Burt.
Amazing Spanish Wines with Jay Berry
Thurs., June 20, 6:00-8:00PM $20/person You may love white wine, but do you know these grapes: Albariño, Verdejo, Godello, and Txakolina? Join sommelier Jay Berry through a tasting of remarkable wines, not neglecting the reds, selected by Co-op ‘wine dude’ Tom Caufield during his demanding 4,200-mile tour of Spain. Tom notes, “Two things struck me while tasting through the Jorge
Ordonez portfolio: first, they were all incredibly food-friendly and versatile. Second, they all tasted like they should cost a LOT more than they did!” Special pricing on wines night of class too!
Summer Solstice Garden Party!
Fri., June 21 Free & open to all! Details inside front cover.
Raw Foods Dinner with Roxane Mitten
Tues., June 25, 6:00-8:00PM $15/person Raw fruits, veggies, and nuts hold a lot of nutrition! Raw food enthusiasts believe food prepared at temps no higher than 118˚F offer optimal health. Join Roxane Mitten as she demonstrates Dill Beet Salad and “Zucchini Pasta” with a spiralizer. She’ll also prepare her famous Massaged Kale Salad, and Vital Chocolate Fondue with Fresh Strawberries.
Julia Childs's Beef Bourguignon with Valérie Martin
Thurs., June 27, 6:00-8:00PM $25/person We’ll open with rich and creamy Delice d’Bourgogne, firm and nutty Compte, and sheep Ossau Iraty, served with a big French Chardonnay. Join Valérie Martin for the preparation of Julia’s classic Beef Bourguignon, French Onion Soup, Green Salad with Vinaigrette, and Tarte Tatin (apple tart), with samples of suitable red wine.
Visit newpi.coop to read full class descriptions and see all upcoming classes! Sign up for New Pi email updates at s.coop/14gm
Fancy French Picnic with Valérie Martin
Tues., July 2, 6:00-8:00PM
Food, Weight, and Hunger with Dr. Terry Wahls
Authentic Italian Culinary Traditions
with Chef Gianluca Baroncini
Tues., July 16, 6:00-8:00PM
Favorite Summer Pestos with Genie Maybanks
Tues., July 9, 6-7:30PM
Thurs., July 25, 6:00-8:00PM
Indian Butter Chicken Dinner
Plant-based Summer Feast
with Pramod Sarin
Thurs., July 11, 6:00-8:00PM
with David Burt
Tues., July 30, 6:00-8:00PM
Beyond Veggies: Small Grains & Legumes for the Garden with Scott Koepke, New Pi’s Soilmates, & Jason Grimm, Grimm Family Farm
Wed., May 8, 6:00-7:00PM Free and open to all! Earth Source Gardens, Harvest Road (corner of Scott & Rochester, IC) Home gardens can include much more than vegetables. Grains and beans broaden meals, build soil organic matter, and nourish your chickens!
may/june 2013 • www.newpi.coop
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S. Van Buren St. Iowa City, IA () - open daily am–pm nd St. Coralville, IA () - open daily am–pm
PRINTER PLEASE INCLUDE FSC LOGO
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Wed., May 15 (rain date May 16), 5:30-7:30 • Meet at Chauncey Swan Park in Iowa City (near New Pi IC) and join the family-friendly bicycle caravan to New Pi Coralville. Celebrate with music and refreshments.
GLUTEN FREEDOM SAMPLING FAIR Sunday, May 19
• 11 - 2 • FREE AND OPEN TO ALL Get Gluten-Smart: Sample delicious gluten free and wheat free options − bread to beer! Meet local vendors specializing in gluten and wheat free items • Book signing by Dr. Terry Wahls! 11AM-noon • “Can you Spot the Hidden Gluten?” educational table • Discover ways to create gluten free meals your family will love! • Celebrate gluten free living