Page 1

Our Top Picks to

Rela x

in

november/december 2014

MEET YOUR

TOP-NOTCH

CHEFS

Pg. 8

the o t

li d Ho

.4 ays Pg

HOLIDAY FEAST

LEAVE THE FUSS TO US! Pg. 12


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

p. 8

Local Producer: Ferndale Turkeys

p. 10

20 Minute Holiday Feast - Truly!

p. 12

Cooking Classes

p. 15

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

Board of Directors Meetings All members are welcome! December meeting date will be posted to our events calendar at www.newpi.coop

Members are welcome to share their views with the New Pi Board:

BOARD OF DIRECTORS

(year indicates when term expires)

owner open forum

President SARAH WALZ (2015)

Catalyst Owner Open Forum is an opportunity for owners to express their views about the Co-op experience.

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

New Pi Staff Feature: Culinary Team

(319) 466-0908, walz.sarah@gmail.com

Vice President JANET RAZBADOUSKI (2014) (312) 476-0943, jraznpboard@gmail.com

Secretary CAROLINE DIETERLE (2016)

Submit comments to Allison Gnade at either store or email agnade@newpi.coop. No more than 500 words. Deadline for the Jan./Feb. issue is Nov. 26, 20ı4.

1101 2ⁿd St. • Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm

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–10pm

(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.


Lead LETTER

HAPPY EATING! my n ame is

ch, Brad Lyn pids a Cedar R m Lead e Store T a

don't miss your next catalyst! sign up at www.newpi.coop for inbox delivery – and, if you'd like, sales emails too.

L

et me whet your appetite with a few facts: Last fiscal year, New Pi purchased over $2.3 million in food and products from local producers. Every year we set our goal a little higher – and we're right on track to top it. We like to keep our dollars circulating and multiplying in our community. Our commitment is here – to all of our people, from customer, to store team member, to producer. As the store manager and team leader of our still-being-built, beautiful, green Cedar Rapids store on Center Point Road, I look at our grocery stores and feel so proud: proud that our stores were born from our community. Our community owns our grocery stores. Our community supports our grocery stores. Our community works and runs our grocery stores. We are our community! We’ve set up the New Pi tent at NewBo Market, the Cedar Rapids Downtown Farmer’s Market, and the Uptown Marion Market these past few months. Leading up to our Cedar Rapids store opening, we've been listening to our community’s thoughts, offering snacks, and jamming on our mutual excitement for food and food pathways. It’s inspiring to see other businesses and entrepreneurial endeavors spring from our community: you can get a vicarious charge just by walking through these spaces. These places are alive with ideas! In Cedar Rapids, we’ve been hearing your stories of long commutes to our stores, and we couldn’t be more flattered by your efforts. Happily, I am here to say: Linn County, your commutes to our hearth bread, local produce, grass-fed meats and cheeses, scratch-made luscious pastries, convenient eat-in salad bar, and warm meals will become much, much shorter, and we couldn’t be more honored to serve you. Brimming with excitement, we come to work thinking of how to make our Cedar Rapids store the very best. Our team’s energy, ideas, and care for their work is really amazing to behold. We do know that growing doesn’t come without growing pains. Running our operations on a larger scale, we're learning not only how to bring our food to all three stores consistently, but also how to cultivate an environment of creativity in all of our departments. This environment of creativity and care for food is what makes our stores special. Our stores are our community, and we are you.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cedar Ra pids!


x a l e R

llness We Pi

THES O T IN DAY H O LI

Melissa,

Laura

4

new pioneer food co-op’s newsletter

Holiday Hangover Cures This time of year, we all might overindulge in an extra slice of pie, plate of food, or cocktail. There’s always the tried-and-true option of restraint, but another (tastier?) option for relief: carminative (abdominal pain relieving) herbs and spices aid in digestion, and help to subside gas and bloating. A few include anise, basil, fennel, cardamom, dill, parsley, ginger, licorice, peppermint, rosemary, and wormwood. Add carminative herbs to your dishes and cocktails as a base ingredient, or find them in our spirit aisle as a digestive (they’re called “digestifs” or “digestives” for a reason!) before or after dinner: Absente (Absinthe Refined), Pimm’s Cup, B & B (Bénédictine & Brandy), our full range of artisanal bitters, and Bittermilk cocktail mixers. For a proactive spin on mixing drinks, try Ficks cocktail additives. Ficks lime, ginger, or lemon include milk thistle, dandelion, B vitamins, and amino acids to let you imbibe a fabulous cocktail, yet wake up refreshed in the morning. Happy holidays to you! pecialties Pi S w – Melissa Arp, New Pi Specialties Coordinator Ne

Tea Cupboard Solutions The holiday season is a great time to bone up on a program of stress support and relaxation: medicinal herbs from New Pi's bulk department, brewed as a comforting hot tea, are a perfect respite. Adaptogenic herbs like rhodiola, eleuthero, and ashwagandha have been used for millennia as tonics to help with day-to-day stresses. Chamomile and lavender offer relaxing floral components, while peppermint can help settle the stomach and aid digestion. Kava kava is a natural anxiolytic (an anxiety-relieving substance) believed native to Vanuatu, an island in the Pacific. Traditionally the root is harvested and chewed or prepared as a tea, ceremonially as well as socially. Try our Staff-created Tea Blend featuring many of these, or blend your own with bulk herbs in New Pi’s wellness department. – Justin Walsh, New Pi Wellness Lead

,N

Justin, Ne

w

New Pi TOP PICKS

elln Pi W ess ew

Bath Time is Relax-Time How can we counteract the cold, seasonal blues, and holiday stress to come? Try a calmative that works for all ages: a warm bath with aromatherapy oils. New Pioneer’s Aura Cacia aromatherapy products are produced locally, with purity guaranteed. Chilled? Try essential oils of rosemary, oregano, or cardamom. Winter blues? How about ylang ylang, grapefruit, or spearmint. Holiday stress? Lavender, sandalwood, or vetiver may be your key. Just mix your essential oil(s) of choice with a carrier oil from our wellness department (such as jojoba), fill the bathtub with warm water, and add the blend to the water when the tub is full. Inhale deeply, and enjoy! – Laura Shorey, New Pi Wellness


What’s fun, funky, and different about the Co-op? 1100 3rd St SE, Cedar Rapids, IA

nks, Genie Mayba er m o st New Pi Cu inator Service Coord

“One thin gI like are th really e spices – th bulk e cheap and y’re so fr like a secre esh! It’s t – don’t let it out! ” – Brad Mo wrey

New Pi OWNER BEAT

Q: A

“Without the Co-op, I couldn’t live in Iowa City. It is essential to what makes this place unique and guides healthy living. I have been a part of the Co-op since the store was on Gilbert Street – I LOVE my Co-op.” – Sue Hettmansperger

“I really like the people who work here. It is the people that give it that vibe. Like Erin, she is really helpful and funny.”

Patrick H ughes

– Dana Gravesen

nvenient to park in… Like food! It is co to run all over. e m co I en wh s ell and I don’t have “I love the way it sm er store makes it easy great sales! and shop – the small I can’t find anywhere else and there are od The Co-op carries fo g in the aisles.” in nc da is e !” And, ther , who says: “The cookies with her son Winston

– Lisa Fender

New Pioneer and the community lost a dear friend when Patrick Hughes passed away this past summer. Patrick was a long-term New Pi owner, including service on our Board of Directors leading up to and following the opening of our Coralville store. Patrick had great passion for all that he did. He served for many years as the president of the Iowa City Federation of Labor, was a gifted musician, a skilled carpenter, and a strong supporter of the Co-op. He was a truly sincere individual committed to making the world a better place. – Matt Hartz, New Pi General Manager november/december 2014 • www.newpi.coop

5


p o o C When you stop and consider your purchasing decisions, they make a world of difference: in how you and your family feel, in what you crave, and in fashioning our local and global economies. As John Peterson from Ferndale Farm points out on page 11, “all businesses respond to a customer need,” and what you put in your cart (and in your body every day) is exactly what you’re communicating. We’re here to make good choices easy choices.

es for two years. Soilmat

IS A SMART SHOPPER

We’ve always been a bulk-focused grocery store – our founders started the trend way back in 1971 with bins of dried beans, pails of peanut butter, and huge sacks of organic flour. We’re still strummin’ and lovin’ the bulk aisles and have you covered for everything from a beautiful spice rack, to a full tea kit, to soup mixes and pastas and honey and oil and chocolate chips and granola and pulses and flours galore. i ew P hN wit

shopper

cho ol ha sp

red ne art

The

MAKING FRUGAL FUN

h is Cedar Rap chool: T ids p mit S riva te s Sum

Why buy a full container when you only need a teaspoon? Herbs and spices should be refreshed every 6 months to 1 year for health and flavor (and flavor is the whole point of spice, right?). Buying the amount you want from our bulk bins will save you a bundle – and keep your dishes delicious.

LOCAL & ORGANIC

Great prices on household staples – we’ve got your milk & egg runs covered!

EAT THAT BREAKFAST WITH A CLEAR CONSCIENCE, knowing that all our milk is growth hormone free – and our eggs are always cage free.

COOPS SPEND 14% MORE REVENUE LOCALLY THAN CONVENTIONAL GROCERY STORES DO.

Co-op Grocery

Conventional Grocery

Local farmers & producers working with each store: % of product sales that are locally produced: % of produce sales that are organic:

157 20% 82%

65 6% 12%

STRONGER TOGETHER!

We work with over a hundred co-ops across the country to pool our collective buying power. We’re not talking 5¢ or 35¢ off. We broker REAL deals.

E

STD E T A GRE ROUN

WE Data based on a 2012 study commissioned by NCGA. Learn more at www.strongertogether.coop/food-coops/food-co-op-impact-study

6

new pioneer food co-op’s newsletter

E TH V A H SA

SALE


LOCAL FOOD IS AN INVESTMENT IN THE FUTURE. By supporting local farmers today, you’re helping ensure there will be farms, landscape, and food diversity in your community tomorrow.

IT’S MORE THAN JUST STATE PRIDE: EVERYONE KNOWS LOCAL TASTES BETTER

In-season produce just makes sense – for the flavor, nutrition, environmental footprint, and local economics to boot. “Local and organic produce grown in healthy soil is very economical for the nutrients contained within, and for the health it can give you.” – Dr. Terry Wahls

OUR PROFITS WE PAY OUR FARMERS

A FAIR PRICE and we don’t want to undercut our local farms, which is why you’ll find the same prices on our shelves as at the farmer’s market.

For sho every $ at t pper s 1,000 heir pen a co-o ds p...

E R O M X 3 -ops’ profits

o of food c rity than a c go to h cery ional gro convent es’ stor

STAY HOME

We’re not a national chain, and we’re focused on improving the community here, where we all live together. Our profits go back to our owners’ pockets – that would be you, member-owners – as dividend checks every year we’re profitable, and to the local producers you’re supporting. Your $ isn’t just buying the best items available, it’s staying here to improve Iowa.

...$1,604 is generated in the local economy

Over 160 food co-ops work together across the United States! november/december 2014 • www.newpi.coop

7


New Pi STAFF FEATURE

Culinary T E A M

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“Excited” is the word of the day, leading up to opening our Cedar Rapids store, and the term couldn’t be more appropriate for welcoming our two new Prepared Foods Leads from Eastern Iowa’s dynamic food scene: Matt Steigerwald, New Pi Cedar Rapids

8

new pioneer food co-op’s newsletter

Team Leader

"We are incredibly excited about where our Culinary Team of Miriam, Jason, Josh, Brittni, Gretchen, and now Matt and Tony, will take New Pioneer’s deli and bakery. Whether eating in or grabbing something to go, this team will elevate New Pi’s food for quality and taste unheard of in grocery stores."– Craig

Av il a

,

N

pared Foods Coordi nat i Pre P or ew

Miriam Alar con

O

ons rati pe

ew

Pi

. .

Craig Albrig ht, N

If you’re into good food in Iowa, Lincoln Café in Mount Vernon must have been on your radar (it was even on Oprah’s!). After twelve years of awesome food – and three James Beard semifinalist nominations – owner and executive chef Matt Steigerwald closed Lincoln Café’s doors last year, seeking new adventures. We couldn’t be more excited (there’s that word again), that those adventures are with us! Life is nature and nurture: “People talk about culinary school, but I think there are better ways, if you can find the right people,” Matt points out. He worked with some of the best in Chapel Hill, “a hotbed for great chefs starting the Southern food revolution: the legacy of recentlypassed Bill Neal of Crook’s Corner was a great influence, and I worked for Ben Barker when he opened the Magnolia Grill,” one of the first Southern restaurants to get glossy food magazine write-ups. Matt’s wife Michelle’s teaching position brought them to Cornell College, and the rest is history. His food philosophy was Lincoln Café’s motto: Food is Important. “Making sure we enjoy the time we’re cooking and eating every day,” is a priority for him. “If you’re paying attention to food’s importance and flavor, ‘local’ falls right into place.”

"Our Culinary Team critically analyzes everything we make, with a commitment to sourcing the best ingredients with sustainable practices, from seed to plate. We cook with as many local and organic ingredients as we can – which we’re happy to say is more every year." – Miriam


"We love the holiday season and go ‘all out’ with samplings in our stores to give you new, creative food ideas your guests will love. Stay tuned for delicious changes in our sandwich menus for combinations you can only find at New Pi." – Brittni

. . . . . . . . . Matt's Winter Reads Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing is “a beautiful, award-winning book, not strictly of recipes – stories, cooking with kids; fantastic.”

d Lea en h c it

, Ne

wP iK

d Lea

Jason Peters

olt

nd e nb

ery ak

"Starting at New Pi soon after our "We’re in a time of great growth "I am so pleased with the Coralville store opened, I’ve been at the Co-op, with the recent fabulous tastes coming out fortunate to see how the Co-op opening of the Co-op Hub to of New Pi, and thrilled to has grown both internally, and produce our foods with greater be leading the Cedar Rapids within the community. I can’t focus and attention to detail, store’s wine, beer, cheese, & wait to see our Cedar Rapids and a much nicer working spirits department to help folks store flourish and the positive environment for our great cooks celebrate the holidays with and bakers. I look forward to our interesting flavors from our own effects it will bring to our everfuture creations!" – Jason backyards and around the world. widening community of Co-op This will be great fun!" – Gretchen supporters." – Josh

Recipe testing for Not Afraid of Flavor: Recipes from Magnolia Grill by Ben & Karen Barker strongly influenced Matt’s cooking.

. . . . . . .

Tony's Winter Reads Fergus Henderson’s Nose to Tail Eating on “taking the whole animal into account. His recipes are a delight.”

Pi B

d ew

Rapids Specialt edar i es Lea Pi C

,

N

ew

Josh Nichol s, N

ed Foods Lead repar

Gretchen Li

w

P ity aC

Brittni Laub , Ne

wP i Io

OVER 75 YEARS OF COLLECTIVE PROFESSIONAL EXPERIENCE

On Food and Cooking by Harold McGee is “my favorite book; he’s sort of the father of food science writing for the layperson, and extremely erudite: a hip nerd.”

Tony Carter Walsh, New Pi Coralville Learning by doing is the best way to become just about anything: “I didn’t have any sort of gourmand in my family,” Tony Carter Walsh recalls, “I started cooking out of necessity – my mom was alone in raising me.” During school at the University of Iowa, he honed his skills at Linn Street Café, Givanni’s, and Taste on Melrose. “I didn’t fall into cooking, I pursued it. I really love what I do.” Tony became the sous chef at the Chicago Symphony Orchestra’s Club Kitchen: no small feat (it’s a certain kind of crowd – their silverware is truly silver). Returning to Iowa City, his wife Emily’s native home, he became the executive chef at 126, and later Hearth and Moonrakers Gastropub as well, where he comes to us after thirteen years’ experience working with local growers. He gets what we’re all about. At home, “I’ve had to work hard on food that’s enjoyable for special diets: gluten free,” for his son’s autism (it helps alleviate his symptoms), and low sugar for his wife’s fructose malabsorption. Why the Co-op? “If you have a concern for your health, for the environment, for good working conditions – from the cashier to the farmers – well, that is the Co-op. The Co-op is what people want – an idealized relationship between the consumer, the producer, and everything in between. It’s social justice on your plate.”

november/december 2014 • www.newpi.coop

9


Local Producer: FERNDALE MARKET

Allison Gnade, Editor

˝I

t’s a perfect autumn day,” John Peterson declares at Ferndale, his farm in the wooded, rolling hills of Cannon Falls, in southern Minnesota. “These are the days that make anyone want to be a farmer! Start the day in flannel, end in a t-shirt.” The Peterson family’s raised turkeys on the same land since 1939. John, his wife Erica, with their 2½-year-old Finn, along with his parents Dick and Jane, carry on the family tradition. The key to the farm’s name? John’s grandparents were Fern and Dale, and, thanks to John and Erica, Ferndale today is much the same as Fern and Dale created it.

can relate: Michael Pollan’s books, starting with Omnivore’s Dilemma, as well as Barbara Kingsolver’s Animal, Vegetable, Miracle, opened their eyes to what they were seeing in the landscape and on their plates. John’s work on the family’s turkey farm hadn’t seemed like a career before: “The light bulb came on: we should really be part of this, rather than letting the farm go in a different direction.” Amending our food system requires stepping up to claim it: “We had a unique opportunity to not just stand on the sidelines as critics about how food was being produced.” They could help change the game.

The Third Generation In college, John and Erica had to fend for themselves in the kitchen: “It was the early- to mid-2000s, when people were starting to think more about it,” John recalls. Likely, many Co-op shoppers

75 Years of Raising Free-Range Turkeys Fern and Dale selected the land in 1939 for its perfect turkey raising qualities: sandy soil, in a river valley abutting Little Cannon River – excellent drainage for healthy animal-raising conditions: “I gain more appreciation for it every year,” John gives a nod to his

10

new pioneer food co-op’s newsletter


grandparents. “My grandfather was a bit of a visionary for his time, a pioneer in wanting to grow turkeys for a living. Before that, everyone would just grow a few backyard turkeys for themselves.” While the farm was initially on-trend by specializing (amid the great transition in agriculture from self-sufficiency family farming to specialization and commodity farming), they bucked the trend when animal-raising turned to confinements: “We were the holdouts after everyone else had quit raising them outside.” “This is the only way my grandfather would have known how to raise turkeys – and everyone used to,” John points out. The old fashioned methods are back in vogue, their value recognized. While Ferndale’s free-range turkeys are “perceived as being niche or specialty market, it makes me chuckle because, really, we’ve changed very little.” Two Words: Rotational Grazing It’s music to a conscientious omnivore’s ears: “We keep [the turkeys] rotating onto fresh pasture. It’s a true free-range program, outdoors from early spring.” It’s labor intensive, but “We take pride in managing the land well, and we never have to use pesticides or herbicides. When you do it right, it’s a closed-loop, with the turkeys fertilizing the grass,” not to mention eating the bugs (all of which makes the turkey taste good). Also unlike conventional turkeys, Ferndale has a no antibiotics nor growth promotants policy: “There’s the most pride for us in not using treatment antibiotics, as it’s a testament that we’re doing it right.” The Power of the Purse “By philosophy or ideology, everyone would say they believe in raising animals humanely and compassionately, but it doesn’t always line up with their pocketbooks,” John knows. “Shoppers need to realize what a big role they have – they’re the ones that make the change!” Every business responds to a consumer need: “If everyone stopped buying conventional meat, it’d be over tomorrow.”

The Turkey Tip to Rule them All

Happy turkeys foraging on the farm in Cannon Falls, MN.

From Left: Dick, Erica, John, Finn, & Jane Peterson

Ferndale turns to tradition with the meat’s processing as well: “A real flavor difference (beyond greater richness in flavor and texture that chefs notice) is that we don’t add anything to it. Conventional turkeys always have added water, sodium, ‘basting solution’… not only does it take away from the flavor, but it tricks the customer into buying water weight.” Wholesome ingredients shouldn’t be augmented: “If we raise a tasty turkey, there’s no reason to add anything – it should just be 100% turkey.” Gathering around your holiday table, we hope you give thanks to the bird and the farmer too: “We consider it an honor that the turkeys we raise are the centerpieces of one of the most memorable meals of the year.” It turns out – particularly on the holiday table – traditional methods just taste better.

From the Turkey Farmer Himself:

You’ll have a tasty turkey with any cooking method if you buy a good turkey and don’t overcook it. The rule: It’s done when it hits 165°F (taken with a meat thermometer). Let it rest 15 minutes for the juices to stabilize, and you should have a good bird.

Ferndale’s Grilled Turkey The folks at Ferndale grill their holiday turkey every year for 2 reasons: 1. It’s extremely easy: Put it on, walk away. 2. Grilling frees up oven space for everything else! Salt & pepper the bird and maybe put a little butter under the skin. Cook on the grill over indirect heat for 15min./lb., or until the internal temperature with a meat thermometer reads 165°F. Rest 15 min. off heat to stabilize the juices. Feast! november/december 2014 • www.newpi.coop

11


What's for DINNER?

What do you need to make your feast as pretty as these pictures? A microwave. Truly! (Or an oven.) Simple garnishes and a bowl from your cupboard will make them your own. New Pi’s scratchmade holiday sides, breads, and desserts can make or fill out your holiday meal in a heartbeat. You just worry about the holiday revelry!

1.

TABLE-READY FROM NEW PI’S DELI + GARNISHING IDEAS: 1. Mashed potatoes with vegetarian Mushroom Gravy (which will steal the show – really – for omnivores and vegetarians alike) garnish: a few sliced mushrooms sautéed in butter 2. Roast Ferndale Turkey Breast (only available at New Pi Coralville & Cedar Rapids, or all 3 stores in holiday packaged meals to go) & Chef B’s Organic Cranberry Sauce turkey garnish: fresh herbs like thyme, parsley, and rosemary cranberry garnish: an orange twist & rosemary sprig 3. The best holiday pies around (we fight over which one’s best!): pecan, local apple, and pumpkin garnish: you know you’ll need whip on the pumpkin – choose organic and taste the difference 4. Matt’s Roasted Grinnell Heritage Farm Carrots garnish: a sprig of fresh thyme 5. Gluten free, raw, vegan mini or whole pumpkin "cheesecakes" from Cedar Rapidian Laurie’s local company, Sweet Raw Joy! 6. Sweet Potatoes with Pecans garnish: chopped fresh rosemary and extra pecans 12

new pioneer food co-op’s newsletter

7. Green Bean Casserole with Fried Shallots, made with delicious vegetarian Mushroom Gravy garnish: a few slices of pan-fried bacon takes it over the top (hey, it’s the holidays!), and makes your house smell delicious

8.

8. Holiday Special Pear-Ginger Cocktail

Melissa Arp, New Pi Specialties Coordinator

This special drink for the holidays can be served 3 ways: on the rocks, straight-up, or as a hot toddy for those cold winter nights. • 2 oz. Cedar Ridge Pear Brandy • 1 oz. Domaine de Canton Ginger Liqueur • 1 T. ‘Quince & Apple’ Pear with Honey and Ginger Preserves • 1 t. lemon juice • 5 dashes of Bittercube Jamaican #1 Bitters Muddle everything together and serve it on the rocks, or vigorously shake in a cocktail strainer and serve in a martini glass with a twist of lemon. Convert it into a hot toddy in a mug by stirring in 1-2 oz. hot water. Cheers!

7.


IN LOCAL SPIRIT

2.

3.

LEAVE THE FUSS TO US These dishes are ready to serve right off our shelves – seriously!

4.

6.

5.

P.S. W e from also have assem -scratch meals bled hol iday fo grab r one in ou ‘n go deli. r

november/december 2014 • www.newpi.coop

13


New Pi's Nov. & Dec. TOP 10

DON’T STRESS IF THE TABLE ISN’T PERFECTLY SET, THE GIFTS AREN’T WRAPPED, OR YOU HAVEN’T SENT OUT YOUR HOLIDAY CARDS Let’s eschew what isn’t important, and embrace what is: time with friends and family; experiences over things! We’ve sought out special wines, for experiences that only happen once. We wish you the best this season: savoring good wine, the moment, and time with friends and loved ones. Cheers!

10

Clarksburg Chenin Blanc 2012 Sacramento, California

6

Yalumba Winery Viognier, Shiraz 2012

5

Winemaker Louisa Rose is almost singlehandedly responsible for Australian Viognier’s sterling reputation. This beauty has a classic nose: white flowers, ripe peaches, apricot, honeysuckle, following through in the mouth. Rich, lingering finish. Her Shiraz, with 5% Viognier to lift the aromatics, is a stunner. Nose: lovely sour cherries, wood smoke. Mouth: cherries, stone fruits, a hint of wild game, minerals, bright and vivacious. Doubly delicious!! Both $13.99 –Tom

8

7

Château Gravelier Bordeaux 2010 Major over-performer here. It's like no one told this little guy he's too good for his humble price point. Lovely aromas: black currants, red grape jelly – liquid velvet generosity to the fruit. Long, supple finish; a whisper of tannin and acidity keep things lively. $12.99 for all this? Sign me up. –Tom

14

new pioneer food co-op’s newsletter

Jean Perrier et Fils Abymes Savoie 2013 From a little village in the shadow of Mont Grenier: refreshing with minerality to spare. Nose: almonds, stone fruit abound. Mouth: rocks, vibrant FRUIT – peaches, pears, and lemons, oh my! Brisk acidity on the lingering finish. Refreshing and restorative – simply delicious. $11.99 –Tom

4

Dancing Coyote Pinot Noir 2012 The 5th generation is now farming this land. This really classic California Pinot is bright and snappy with red cherry and raspberry notes. I didn’t think a wine could provide this much pleasure for just $15 a bottle. Pair with duck confit and Brie. $14.99 –Tom

2

A serious, authentic representation of Gaglioppo, the grape native to Calabria, Italy. Nose: tar, violets, a hint of smoke. Mouth: black cherries, spice, and earth. No way to mistake this for a bit of New World fluff... oh no, this is old school Italian, through and through. Delicious!! $16.99 –Tom

We are thrilled with this full-bodied Chenin Blanc from the Old Sugar Mill in Clarksburg (known for outstanding Chenin Blanc), featuring delicate floral and citrus aromas, flavors of apples and pears, and a mineral finish. The grapes are hand-harvested; fewer than 500 cases produced. A steal at $14.99!

9

Ippolito Liber Pater Cirò Rosso 2012

3

Pittnauer St. Laurent 2013

1

Illahe Pinot Noir Blanc 2013 We’ve featured Illahe before, and if you’ve tasted their distinctive wines, you understand why. Respect for the land is the cornerstone of this small, family-owned Oregon winery. Their two horses, Doc and Bea, bring in the grapes at harvest. Baking spices, cherries, bright fruits, with a nod to the Old World style. As we lean into the New Year, don’t let this gem escape your table. $23.99 –Melissa

Château Paul Mas Clos de Savignoc 2011 Paul Mas's family's made wine in Languedoc, France, since 1892 – history that's distilled into this graceful wine. Violet, cocoa, coffee, blackberry, refined tannins. This is a wine to share with friends and family. Serve with roast lamb or beef bourguignon, or by itself, in the dark while the holiday lights and stars illuminate the night. $24.99 –Melissa

The importer describes this as 'Pinot Noir on steroids' and who am I to disagree? 100% biodynamic. Nose: plums, cherries, loam, spice. Rich and exuberant, fruit-forward with acidity to warrant another (and another) sip. Delightful stuff. Serve this to your Californialoving-Pinot-phile and let the fun begin! Reg: $26.99 Sale: $21.99 –Tom

Tom Cau field, New Pi Wine Guy

Maray Winery

Limarí Valley, Chile

Simply magical. Enjoy each one’s distinctive nose. 2012 Chardonnay: spring water and wet stones, like a Chablis offered up by an aquatic nymph. 2011 Syrah: leather, earth, and dark fruits. Both Reg: $19.99 Sale: $17.99 Their ridiculously low priced 2011 Muscat's like harvest and summer combined: a touch of wet leaf, hay, ripe fruit to excess, and that last bit of sunshine – all suspended in the bottle. Reg: $12.99 Sale: $11.99 –Melissa

Arp, Melissa ine, New Pi Wheese Beer, & C tor a Coordin


Get Cookin'!

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

C L A S S E S AT N E W P I C O R A LV I L L E

New Pi Cooking CLASSES Pizza from Scratch with New Pi's Chad Clark Tues., Feb. 3, 6-8pm

It’s a long winter – perfect for honing your cooking skills! Take a Make Kombucha at Home long-view look at your schedule and sign up for classes sooner with New Pi's Todd Tomkins Thurs., Feb. 5, 6-8pm rather than later, as they fill up quickly. We can’t wait for you to join us in the kitchen! Indian Butter Chicken Dinner with Pramod Sarin Thurs., Jan. 22, 6-8pm $15/person

Pramod Sarin comes from a family of excellent cooks, and learned to prepare dishes from her native region of Punjab, India. Pramod will demonstrate the use of traditional ingredients and contemporary cooking methods to prepare delicious and healthy Indian meals. Discover the appearance, scent, and flavor of spices favored in Indian cooking, as well how to release the flavor of the spices to season food. Pramod will prepare several dishes, including Butter Chicken, Aloo Gobi (Cauliflower), Potato Raita, and Rice Pulao. Samples of Chai will accompany the meal.

Hands-On Tamale Party with Bill Schintler Tues., Jan. 27, 6-8pm $15/person

Tamales, a Mexican party favorite that can be sweet or savory, are prepared by placing masa corn flour dough and a filling in a corn husk, which is then rolled and steamed. Join talented home chef Bill Schintler as he hosts a tamale-making class featuring meat, vegetarian, and vegan fillings including Chicken Green Chili, Spicy Cheese, and Sweet Potato with Bean. Bill will demonstrate the preparation of tamales, then allow the class to take a turn creating tamales to take home. Side dishes to sample include Albondigas, Guacamole, Queso Flameado, and Salsa Verde.

Veggie Sushi with Chef David Burt Thurs., Jan. 29, 6-8pm $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. The roll is then sliced crosswise to reveal the filling. Students will have a chance to try their hand under the supervision of David Burt, Chef at Four Square Meals.

We Love Bacon with New Pi's Genie Maybanks Tues., Feb. 10, 6-8pm Southern Valentine with New Pi's Chef Matt Steigerwald Thurs., Feb. 12, 6-8pm Paleo for Health with Roxane Mitten Tues., Feb. 17, 6-8pm Contemporary Japanese Dinner with Satomi Kawai Thurs., Feb. 19, 6-8pm Fresh Italian Pasta 101 with Chef Gianluca Baroncini Tues., Feb. 24, 6-8pm Prevention, Treatment, & Reversal of Heart Disease with Carol Throckmorton Thurs., Feb. 26, 6-8pm

REGISTRATION IS REQUIRED Visit our Classes & Events Calendar for a new year of great cooking classes at www.newpi.coop, or contact Ben Partridge at (319) 248-6428 if you need assistance. Classes feature sample-size portions and are held at the Coralville New Pi unless otherwise noted.

november/december 2014 • www.newpi.coop

15


, s d i p ar Ra

ed C i P w e ! N 0 rough n 5 h t o $ , d r s a N w I e gift c 0 n W 5 $ st les, or ail list for a pi.coop. e t a l he our sa from our emat www.new t t e p G name Sign u a . draw er of 2015 l l ' e nth w Decemb o m Every

New Pioneer Food Co-op 22 S. Van Buren St. Iowa City, IA 52240 (319) 338-9441 1101 2nd St. Coralville, IA 52241 (319) 358-5513 OPENING SOON! 3338 Center Point Rd. NE Cedar Rapids, IA 52402 All shoppers welcome! www.newpi.coop

Profile for New Pioneer Co-op

November/December Catalyst 2014  

November/December Catalyst 2014