summer 2008
focus on cooperation
We’re a business owned and controlled by our members—a co-op!
in this issue
Living Green
p. 4
Meet Our New Website
p. 7
White Wines for Summer
p. 16
What’s for Dinner
p. 22
President’s Report
p. 28
Cooking Classes
p. 30
on the cover: Taste summer! Make this fun melon salsa for your next outing.
Get the recipe on page 15.
mission statement
product policy
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.
New Pioneer’s goal is to offer the best in organic,
natural, and local food and products to support
our community’s health and well-being. To that
end, New Pioneer has adopted the following
standards:
1. We feature and prepare foods that are free of
artificial sweeteners, artificial colors, artificial
flavors, artificial preservatives, and trans fats.
2. We actively seek out and support sources
of certified organically grown foods, locally
grown whenever possible.
3. We feature seafood, poultry, meat, and dairy
that are free of added growth hormones,
antibiotics, nitrates, or other chemical
additives.
4. We highlight household and personal care
products that have been proven safe through
non-animal testing methods.
5. We feature grains and grain products that have
not been bleached or bromated.
6. We do not knowingly sell food that has been
irradiated.
member share
payments
If you are making installment payments on
your member share, please be sure you are paid
in full within six months of your sign-up date.
Payments can be made at the store or by mail.
We accept all major credit cards. Thank you for
your participation! New Pioneer Administrative
Office (319) 338-9441.
2
new pioneer food co-op’s newsletter
BOARD OF DIRECTORS MEETINGS
All members are welcome!
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
EDITOR Stephanie Catlett
MANAGING EDITOR Jenifer Angerer
CATALYST DESIGN & PHOTOGRAPHY Mara Cole
PRINTER R. R. Donnelley
Contact Stephanie Catlett at (319) 338-9441 or
[email protected] to place your display ad.
www.newpi.com
Catalyst Member Open Forum is an opportunity
for members to express their views about the Coop experience. Submit comments to Stephanie
Catlett at the Iowa City store or email scatlett@
newpi.com. No more than 500 words. Deadline for
the Fall 2008 issue of Catalyst is Friday, August 1,
2008 by 5pm.
Members are welcome to share their views with the
BOARD OF DIRECTORS
(year indicates when term is up)
SARAH WALZ (2009) President
466-0908, [email protected]
RICHARD GRIMLUND (2008) Vice President
337-6495, [email protected]
CAROLINE DIETERLE (2010) Secretary
338-8674, caroline–[email protected]
HENRY T. MADDEN (2009) Treasurer
338-5689, [email protected]
RAMJI BALAKRISHNAN (2010)
466-0261, [email protected]
July 16, September 17, October 15, &
December 17
JEN KNIGHTS (2010)
358-1501, [email protected]
All Board meetings are held at 6:30pm at
10 S. Gilbert St., Iowa City.
ROBYNN SHRADER (2008)
466-9006, [email protected]
Correction:
In the spring 2008 issue, we reprinted an
Organic Byte from the Organic Consumers Association entitled “What Happens
Within an Hour of Drinking a Cola” that
contained information implying that the
liver is responsible for producing insulin,
when in fact the pancreas creates insulin.
This information was misquoted by the
OCA from its source article, which can
be located at http://www.organicconsumers.org/articles/article_9665.cfm
The original wording of the source article does a much better job of elaborating the liver’s role:
Within 20 minutes, your blood sugar
spikes, and your liver responds to the resulting insulin burst by turning massive
amounts of sugar into fat.
We apologize for the misinformation.
Catalyst Editorial Staff
Repair: 3 1 9 . 3 3 7 . 4 6 1 6
Sales: 3 1 9 . 3 3 7 . 5 2 8 3
424 Highland Court, Iowa City
w w w. w h i t e d o g a u t o . c o m
Connie Noren
“I crocheted my bag out of Co-op bags.
It looks like rafia, and it is waterproof
and very strong. I use it every day when I
visit the Co-op (which is usually the Coralville one). I would like to help encourage people to bring their own bags.”
Iowa Fiber & Arts Camp
Looking for a camp your kids will love?
Day Camps for Kids Ages 6-14
Arts and Crafts in a Wonderful Farm Setting
New Projects for Every Camp
Kid-Friendly, Hands-On Teaching
Supervised Summer Fun
T-Shirt and Transportation from Iowa City Included
Let creativity rule this summer!
To request a brochure or register online:
iowafiberarts.com
351-9010
9OGA#LASSES
#ONTACT
Lisa Konchar
Certified Hatha Yoga Instructor
Anusara-Inspired s RN, BSN
0HONE
(319)338-1617
%-AIL
[email protected]
summer 2008
3
Living Green with an Eye to Food
Theresa Carbrey, Education and Member Services Coordinator
W
hat the heck is permaculture? Is
it some kind of fancy gardening?
I posed this question to Kyle Sieck, U
of I Environmental Coalition Co-President, U of I student majoring in geography in the “Social Change Track”, and
Iowa City store grocery staffer.
“Permaculture is a design methodology for creating sustainable human
habitats that work with nature,” Kyle
explained. “It’s a holistic approach that
builds the health of the entire ecosystem. In permaculture you might plant
species that naturally help protect each
other from pests, or grow nitrogen-fixing
plants to improve soil fertility.
“The idea is to create plant communities and settings that provide food
for people, and shelter for wildlife, that
build the soil, and conserve water. You
want to use resources that are naturally
abundant, like using shredded trees for
mulch. You might rely on native plants
for landscaping.”
I applaud these ideas. I like Kyle’s
scholarly approach and enthusiasm. Together, we asked,“How do we apply these
ideas in our lives?”
Kyle and I first compared notes in
the fall of ‘07. The wildlife devoured
my rural garden, while Kyle viewed the
rooftops of adjacent buildings from his
apartment. We wished to grow food to
eat personally, and to explore the politics
of urban agriculture.
Together we constructed a “bomb
proof sheet mulch bed” on the south side
of 523 Iowa Ave, the Co-op administrative office. The bed began with soaked
newspapers over lawn. The newspapers
were topped with compost and aged animal waste, which was covered with a generous layer of straw, then another layer of
compost. Lettuce, spinach, arugula, and
radishes are up as of April 15!
4
new pioneer food co-op’s newsletter
But permaculture asks us to look at
every aspect of interface with the environment. Kyle notes, “Buildings can
be designed to have living plants on the
roofs which deflect the sun’s heat in summer. Catchment systems can be ‘built in’
as well, providing water self-sufficiency.
Solar panels, solar gain, and even the siting of buildings can be vital parts of a
permaculture environment.”
We joked about putting a “plant
roof ” on the turn of the century building which currently houses the Co-op
administrative offices. Not likely, as the
facility is not built for the weight. We
do need a roof. Kyle pondered, “Maybe
Kyle Sieck has helped create an urban
we can put a metal roof on the house
garden in the Co-op’s administrative
and capture rainwater!”
office yard.
Our project is fun, and will provide
some good food. Further major upgrades for the current Co-op administrative office grounds are planned with the
local Food Not Lawns group. Look for fruit trees, berry bushes, and expanded beds
for annuals as Iowa City store manager Jason Thrasher, Food Not Lawn folks Pete
E
Experience
xperience the Benefits
of Laser Dentistry
NEW PATIENTS WELCOME
Delta/Wellmark Provider
Molly Moreland,
D.D.S.
Stephen Bender,
D.D.S.
• General Dentistry
• Implant Restoration
• Oral Cancer Screening • Smile Makeovers
• Laser Cavity Detection • Snoring/Sleep Apnea
Treatment
Visit Our Website
www.adoic.com
319-354-1409
1513 Mall Drive • Iowa City, IA 52240 (corner of 1st Ave. & Mall Drive)
organic
Flynn, Scott Koepke, Sarah West, and
Suraj Raghavan, among others, implement an ambitious permaculture plan for
the entire 523 Iowa Avenue lot! Many
are helping with this project, including Derek Roller, Leslie Arca, Martha
Franzen, Fred Myers, Mary Crooks, Jon
Yagla, Matthew Schmidt, Susan Junis,
and Ryan Spurgettis.
But both Kyle and I, and all the rest,
have bigger ideas than just some fresh
produce for ourselves. I dream of a time
when we produce large amounts of food
in our area and preserve it to feed the
hungry in our community in the winter though the food bank. The funny
thing about this project is that at some
point we may all be in that number. How
much longer can trucks bring us fresh
food from California and Florida? The
government tells any who listen that our
food distribution network is exceedingly
vulnerable to disruption.
Kyle has his own visions. “I had a
great experience with the Sustainable
Living Coalition’s ten week intensive
course ‘Big Green Summer’. Gardening,
solar panels, and catchment systems offer us a way to be more self-sufficient.
There are so many solutions out there
that need someone to champion them!
And to demonstrate them! There are
ways to look at our needs and create a
plan that boosts energy efficiency, encourages recycling, and support of local foods, even addresses transportation.
It’s part of being a social entrepreneur.
I consider myself a permaculture consultant.”
“Food is a great way to connect with
people,” Kyle notes. “Everyone eats.
There is a hunger for a more sustainable approach among college students
on campus. There was a big change in
attitudes after Al Gore’s movie on human–induced climate change An Inconvenient Truth came out. People suddenly
understood and cared.
“I was inspired myself during my
recent trip to India where I saw unem-
ployed women gathering waste material
which could be recycled. I traveled under Study Abroad with U of I Professor
Rajagopal. Old newspaper, fabric, and
sawdust were pulped and pelletinized to
sell as fuel for cooking. Old tires became
floor mats. Food waste was vermicomposted. I think we can do more here!”
Visit the garden, and share your
thoughts on this article and this topic at
the www.newpi.com website blog. Your
ideas are welcome!
Resources:
Interested in learning more about permaculture? Kyle suggests reading Gaia’s
Garden, by Toby Hemmingway, available
at the Iowa City Public Library.
To see what’s going on regionally, visit www.biggreensummer.com to learn
about permaculture classes and weekend courses.
To have work done, contact [email protected] to schedule a free
consultation and project discussion. Putting Food Up:
Teach Me How!
Can you create a root cellar, can tomatoes, dry eggplant, freeze green beans,
brine or pickle cukes, or make jam?
BYTES
Toxic Soup of Plastic
Twice the Size of U.S.
Forms in Ocean
Information courtesy of www.organicconsumers.org
The University of Hawaii is set to
launch an expedition with the goal of
confirming a new trash “continent” in the
Pacific Ocean. A vast expanse of floating
trash has been collecting in the Pacific
Ocean into a mass that scientists are now
referring to as the Great Pacific Garbage
Patch. The thick mass of plastic soup, located approximately 500 miles west of
California, is now reported to be twice
the size of the United States. The collection of debris comes as no surprise to
experts in this area. According to a recent
report from the UN Environment Programme, on a global level, each square
mile of ocean water contains an average
of 46,000 pieces of floating garbage.
Learn more: http://www.organicconsumers.org/articles/article_10831.cfm
Let’s spread the word!
Contact Theresa in Co-op Education
at (319)338-9441 or tcarbrey@newpi.
com.
Jingui Golden Shield
Ancient System of Health & Longevity
“Golden Shield is a rare ‘temple style’ Qi Gong designed to build the human energy body
extremely quickly. Like nothing you’ve ever seen before!”
Classes return to Iowa City! Live demo - free lectures.
Free Demo: Sunday, May 4th, 11:30 am
Wesley Center, 120 N. Dubuque Street, Iowa City, IA
Demo will be repeated before the first class every month. Check the website for schedule. For information and registration:
NJBDMPVEMBLF!HNBJMDPNttXXXKJOHVJDPNtIUUQKJOHVJNODPN
summer 2008
5
It’s Farmers’ Market Time!
Take a look at this schedule of area farmers’ markets and plan your life accordingly.
Iowa City Farmers’ Market
Sycamore Mall Farmers’ Market
Saturdays from 7:30am – 11:30am
Wednesdays from 5:30pm – 7:30pm
Market runs through October 29, 2008
Located in the lower level of Chauncey Swan Parking Ramp
across from City Hall on East Washington Street.
Contact Tammy Neumann at 319-356-5210 for more
information.
Tuesday from 3:00pm – 6:30pm
Runs through October 28, 2008
Located in the parking lot of the Sycamore Mall.
Contact Candy at 319-338-6111 for more information.
Coralville Farmers’ Market
Mondays and Thursdays from 5:00pm – 8:00pm
Runs through the first Thursday in October, 2008
Located in the Coralville Community Aquatic Center
parking lot.
Visit www.coralville.org for more information.
North Liberty Farmers’ Market
Sundays from 1:00pm – 4:00pm
Runs through October 26, 2008
Located behind the Community Recreation Building (pool),
along the back row of parking stalls, just off Cherry Street. If
coming from the north, turn on Community Drive.
Contact Kristina Arnold at 319-541-9566 for more
information.
(clip to put on fridge)
Star Acupuncture
Clinic
Long Life
Sara Pamela Star, L.Ac.
Colorful and
comfortable rugs
by designers
Angela Adams
and
Nani Marquina.
The luxury of natural
materials, wool and
cotton, and certified
child-labor-free.
Colorful
Comfortable
Ethical
Design Ranch
701 E. Davenport St.
Iowa City, Iowa 52245
319-354-2623
1-800-311-4696
Design Ranch
at the Figge
Figge Art Museum
225 W. Second St.
Davenport, Iowa 52801
563-326-7804 Ext. 6
[email protected]
www.designranch.com
6
new pioneer food co-op’s newsletter
Board Certified Acupuncturist
Chinese Herbal Medicine
Feng Shui Consultant
(319) 895-6488
Now two convenient locations!
1906 (S) D Street, Iowa City, IA
111 First Ave. North, Mt. Vernon, IA
Ruhl
&Ruhl
REALTORS
319
351.7845
Since 1862
Residential • Relocation
RuhlHomes.com
• New Construction
• Mortgage Services
1100 Fifth St, #201, Coralville
New Pi’s Website Has Arrived!
Stephanie Catlett, Catalyst Editor
M
aybe you hadn’t noticed, but New Pioneer’s old website was old, dated, jammed
and crammed, lacking a plan … I think you get my drift. So, boy are we excited
to introduce our members to our latest creation, the brain child of the marketing department and the Shannon Heiman Design team—New Pi’s brand new website!
What can our new website do for you? Well, for starters, anyone interested in
signing up for a cooking class, can now do so online (you can pay online, too). We’ve
got an interactive calendar of events, information on the products we carry separated by department, and features on local growers, producers, and artisans we support. Take a look at our staff picks for product recommendations from cooperators
in the know.
Plus, we’ve entered the blogosphere! Check out New Pi’s blog, Aisle Chatter, each
day to get the freshest product picks, new recipes, menu suggestions, food news, and
more. Members of the marketing team, Co-op department managers, and Board
Member Jen Knights will regularly contribute to our daily blog. Read it each day
and make us a part of your online routine.
The newly-created eCatalyst is now a fully-functioning monthly newsletter, so go
to our website to sign up to receive your copy via email. We will have a limited number of hard copy eCatalyst available in stores for off-line members, but we do hope
to eliminate much of the paper usage involved in printing a newsletter by offering
this new publication primarily as an online resource. Sign up today!
We also encourage members to sign
up to receive the quarterly Catalyst online. New Pioneer is committed to reducing our paper consumption, and every
member who signs up for the online
eCatalyst and Catalyst newsletter helps
New Pi eliminate paper waste.
We invite all of our members to visit the new, improved www.newpi.com.
Send us a comment and let us know what
you think. New Pioneer wishes to thank
Shannon Heiman, Fred Meyer, and Paul
Hansen for the energy, creativity, and
hard work they devoted to our beautiful new site. Visit the Website, Win a Gift Card
Go online and visit our new website, and
enter to win a $100, $50, or $25 gift card
to New Pioneer. While you’re there, sign
up to get eCatalyst and Catalyst via email
and help save a tree!
Don’t have access to a computer? Visit the computers at the public library
to view online Co-op news and events.
Contest ends June 30, 2008.
experience
a whole new world
Om
gifts for body & soul
spiritual gifts jewelry 22k gold
silver gem stones clothing statues
art incense singing bowls
home decor & accessories
fair trade & handmade
105 South Linn, Iowa City
Store Hours: 10-6 Monday-Saturday, 12-5 Sunday
319-358-1282
summer 2008
7
Pregnancy 101: Get the Basics for a Healthy Baby
Sue Andrews, Wellness Department Manager
I
am sure some of you noticed this winter that I put on a few pounds and really started to waddle around. Well, I had a
beautiful baby boy in February. He is happy and healthy, and I recovered quite well.
I decided to share the wisdom I gained
from this life changing event with you.
It’s hard to look around lately and
not see a pregnant woman or a newborn
baby. It seems that there has been a surge
of pregnancies this year!
Nutrition
When I found out I was pregnant,
I made immediate changes to my lifestyle and diet. One of the most important parts of pregnancy is nutrition, and
making sure Mom takes care of herself
can lead to a safer, easier pregnancy. During pregnancy, it is necessary to have
eighty grams of protein everyday, and
that can be a challenge even for carnivores. I recommend writing down what
you eat each day for a week, so you can
see if you are getting enough protein and
your five servings of fruits and vegetables.
Plus, as always, drink plenty of water.
Wellness Manager Sue Andrews and her new son Samuel.
Vitamins
quire a higher amount of B vitamins to help protect your growing child against birth
defects. Prenatals will also help to fulfill some nutritional needs that may be absent
in your food. New Pioneer has a wide variety of options, but my personal favorite
is the Rainbow Light one-a-day.
Another supplement that will help your child development is DHA. It is found
in deep water fish and while you are limited in your fish intake because of the heavy
metals found in most, there are supplements you can take that are guaranteed to be
free of heavy metals.
Every pregnant woman should take
a prenatal vitamin. Pregnant woman re-
Nausea
lis a mcdo n ou gh
jewelr y des ig ne r
io wa city, iowa
ph o n e 3 19.631.1163
s lmcdo n ou gh @sout hsl op e .ne t
available at dul c i ne a
8
new pioneer food co-op’s newsletter
There are several things you can do to help curb that awful feeling. Eat something small before you get out of bed, such as a soda cracker and some water. Why?
Because the minute you get out of bed and start moving around your body starts to
utilize nutrients, and if you have been sleeping for eight hours, there is not much for
your body to use. A cracker will help until you make it to the breakfast table.
Ginger and peppermint teas are great for combating that sick feeling. I also drank
pregnancy teas from Traditional Medicinals every day for fatigue and hormonal
changes. Ginger candy is great, too, and easy to carry when you are on the go.
Body Care
One of my favorite body care products during my pregnancy was Burt’s Bees belly
crème. Used daily, it helps to reduce stretch marks. It has a sweet smell, and rubbing your
growing belly daily helps you connect with the changes your body is going through.
organic
Exercise
As you’re starting to show and feeling that extra weight you’re carrying around, try
swimming. You feel weightless and it is a relaxing low impact exercise. I also found
that doing yoga every day helped me to strengthen my body. Yoga can increase your
core muscles, as well as strengthen your legs to help with childbirth.
A common complaint while pregnant is sciatica, which is pressure on your sciatic
nerve located in your gluteus maximus. Yoga and swimming help relieve that pain
and take the pressure off your lower extremities.
Try to walk everyday and take it easy. As the final moments approach you may
start to feel anxious about the upcoming event. Walking everyday can really help you
feel more at ease. Stop in to New Pi’s wellness department to get more information
on how to make your pregnancy smooth sailing from start to finish. Women&
Children’s
Health Alternatives
Bohfmb!Cbmmfx-!E/D/
Lbuimffo!NdDpsnjdl.Efpm-
Gpdvtjoh!po!usbejujpobm
ipmjtujd!dijspqsbdujd!dbsf!pg!
xpnfo!boe!dijmesfo/!
DON0BSOQ
Tqfdjbmj{joh!jo!njexjgfsz-!xfmm.xpnbo!hzofdpmphz-!
gbnjmz!qmboojoh-!boe!qsjnbsz!dbsf!pg!xpnfo/
OPX!BDDFQUJOH!OFX!DMJFOUT
Jotvsbodf!Sfjncvstfnfou!Bwbjmbcmf
Nfejdbje!Bddfqufe
616!Fbtu!Xbtijohupo!Tu/
Mpxfs!Mfwfm
Jpxb!Djuz-!JB!63351
)42:*!465.13:4
BYTES
A Nation Built on
Unsustainability:
Fuel, Food, and Debt
Information courtesy of www.organicconsumers.org
• With trucking diesel fuel prices
now over $4 per gallon in many locations, food prices are reaching an all time
high, since the average grocery store item
has traveled 1,500–3,500 miles.
• Over the past year, alone, consumers
have been forced to pay significantly more
for staples like eggs (25%), milk (17%),
cheese (15%), bread (12%), and rice (13%).
This is partially due to increased costs of
transportation and partially due to massive
amounts of cropland being converted to biofuel production. As a result, consumers are
paying more for their food and paying $15
billion in increased taxes per year for biofuel subsidies.
• Fuel prices have nearly doubled the
expenses of commuters over the last year.
Recent polls show a strong majority of
U.S. citizens are in favor of allocating a
larger portion of the federal budget for
mass transportation.
• In contrast, the amount of federal
money earmarked for mass transit projects (example: rail and bus) has been
reduced by nearly 70% since the Bush
Administration took over in 2001.
• A record number of consumers are
using credit cards to pay for increased
fuel costs. Although the recession has
negatively impacted employment, the
New York Times reports one of the few
booming occupations in the current job
market is as a debt collector.
• Since 2001, the top five oil companies have increased their annual profits
by an average of 500%.
Source: http://www.organicconsumers.
org/articles/article_11013.cfm
summer 2008
9
Be a Pioneer…Bring Your Own Bag!
Alta Fodge, Taxable Item Buyer
I
n honor of celebrating Earth Day all year long, New Pioneer is offering a variety
of bring back bag options. The oldest member of the bring back group is the string
bag made by EcoSac. EcoSac makes all of our produce bags, muslin grain sacks, and
both sizes of our organic, limited-edition “Be a Pioneer” bags.
The materials and labor for most EcoSac bags are from an environmentally friendly, internationally recognized, fair trade mill in India. The mill has SKAL (International Inspection & Certification Organization) and European trade certification.
Their LunchSac and UrbanShopper bags are made in Sun Valley, CA. The prices
range from $3.99 to $9.99, depending on the style and size.
If you are looking for a bag that you won’t forget to bring with you, we have Chico
Bags. This small company based out of
Chico, CA. started their business three
years ago, and they have gotten recognition all over the country. Everyone from
Real Simple Magazine to your favorite
New Pioneer employee has been raving
about them. Each colorful bag folds into
a fist-sized pouch and holds up to twenty
pounds of New Pi goods, library books,
or whatever baggage you have to carry.
Chico Bags are made of a machinewashable woven nylon and come with a
small carbineer to attach to your keys,
purse, or wallet. They come in twelve colors, or bright green ones with our logo,
and are only $5.00. To top it off, when this
handy little bag expires, you can send it
back to Chico Bags and they will send it off
to its next life at Domestic Violence shelters in New Jersey, where it can become a
rug, placemat, prayer flag, or a pet bed.
Sue models the lovely Loeb Sack.
Green Earth Design
Original Landscapes ~ Organic Installation
Gardens good for you and the planet
Tammy Yoder
319.936.1987
[email protected]
planting design E landscape consultation E patios
custom garden structures
trructures E fencing E retaining walls
10
new pioneer food co-op’s newsletter
Peter prefers to “be a pioneer”.
Another unbeatable deal we are offering are Bio Bags. They look and feel like
plastic and can be composted in 10-45
days. They are made of 100% biodegradable corn and cost less than a newspaper!
40¢ each and no guilt!
From the Farmers’ Market to New
Pi stores we have beautiful handmade
fabric totes from Bags By Karen. These
bags are re-stocked every other month in
a variety of colors and patterns. They cost
$25.99 each and are reversible. For those
of you who like all of that color and soft
fabric pattern, but need more pockets,
we have Loeb Sacks which are $24.99.
Loeb Sacks are made here in Iowa City
and have three side pockets, enough for
your phone, wallet, and Chico Bag to fit
into. It’s the perfect bag to take to the
Farmers’ Market!
The newest bag of the bunch is One
Bag at a Time polypropylene recyclable
bags. These bags come in three sizes with
our logo: a dark green standard shopping bag and a chocolate brown six bottle wine bag which both cost 99¢ each,
and a clover green Two Bottle Plus bag
which is $1.99 and perfect for every-
JODIE J.
FREDERI C K S
REALTOR®
Patti Z. and her ChicoBag are joined at the hip.
day shoppers. One Bag at a Time has
a strong commitment to social and corporate responsibility. They practice fair
trade with the non-profit group Verite, public awareness and environmental
education, and are active members in a
number of environmental groups.
New Pioneer Food Co-op is proud
and excited to be working with so many
talented and socially responsible businesses. This summer, you’re guaranteed
to find a bag for every style and budget!
Do your part and “Be a Pioneer” ! River City Dental Care
®
GENERAL DENTISTRY
Bradford J. Stiles, D.D.S. & Associates
Designed to Get You Home
Residential Real Estate,
Home Staging and Design
Certified Home Marketing Specialist
319·331·2320
www.jodiej.com
Paws
Claws
&
Housecall Veterinarian
1950 Lower Muscatine Road, Iowa City
319-337-6226
M-F 8am-9pm, Sat 9am-5pm
www.rivercitydentalcare.com
Dr. Ana Falk
319-621-4449
Traditional and
HOLISTIC Medicine
Acupuncture and Chinese Herbs
summer 2008
11
The Iowa City Bike Library: Check It Out
Stephanie Catlett, Catalyst Editor
I
t’s a cold, rainy day in spring, and
I can’t help but think that there’s a
chance summer will never come. Yet, as
you read this, summertime is here! And
what better way to celebrate the weather
than to get on your bike and ride?
The Iowa City Bike Library (ICBL)
is the perfect place to get set up with
an affordable bike that you can ride all
summer long and then return. Bikes are
checked out like books at the regular library on a first-come, first-serve basis.
The Bike Library is open every Saturday from 10:00am–1:00pm.
A group of six customers forms a line
awaiting the opening of ICBL on this
damp day in April. Jennifer Bedet, a volunteer at the library, remarks that this is
a pretty standard occurrence. When the
doors open, the crowd rushes into the
store, each in turn grabbing up the bike
that looks like the closest fit. Volunteers
assist customers in ensuring that there
is at least an inch or two of clearance
between the person and the top tube of
the bike frame. They also watch customers ride their chosen bike to check that
it’s a good fit.
The Bike Library was started as a
one-man project by Brian Loring, who
began by renting out bikes at the Iowa
City Farmers’ Market. As the Library
became more popular, it was relocated
to its current location on 408 E. College
Street, a location provided by the City
of Iowa City.
Volunteer
Today!
12
new pioneer food co-op’s newsletter
Run solely on volunteer labor, ICBL accepts bicycle donations from the community, then fixes them up to loan out
to the public. Donations can be dropped off on Saturdays
from 2:00pm–4:00pm and also on Tuesdays, Wednesdays, and
Thursdays from 7:00pm–8:00pm. Donations should preferably be in good working order, but bikes in any condition will
be accepted.
There is a busy hum inside the Bike Library, even as the
first wave of customers begins to clear out. Volunteer mechanics air up tires and adjust chains, busily road-readying the next
round of rentals. Already there are only four bikes left, mostly
child-sized.
On average, the Library is able to rent out four to eight
bikes per week. They would love to provide additional bikes,
but more skilled volunteers are necessary to keep the business
going. There are many bikes waiting to be worked on, but not
enough volunteers to make them road-ready.
Jennifer describes the goal of the Bike Library as a desire “to
encourage biking for transportation. We’re trying to get people
out there on a bike.” She notes that, “We specialize in practical
bikes for people to get around on.” Racks, fenders, and baskets
are also included on the bicycles whenever possible.
Iowa City Bike Library volunteer James Derderian works on fixing up a donated bike.
More skilled bike mechanics are desperately needed at ICBL—volunteer today!
of Iowa City, have helped purchase four
bike stands and two tool benches for volunteers to use to repair bikes.
On the first Friday of each month,
ICBL sponsors a free breakfast for bike
commuters. They also host a rent-abench program on Saturdays from
2:00pm–4:00pm. The charge is $5 per
half-hour for people to use the space to
work on their bikes.
Donations are welcome and volunteers are needed at the Iowa City Bike
Library, and we’d like to encourage Catalyst readers to get involved with this
great organization. More people on
more bikes can help create a more sustainable world—so let’s all get out there
and ride on!
For more information, visit http://
bikelibrary.org and http://www.bikelibrary.blogspot.com Mark Palmberg checks out his sweet new ride from Jennifer Bedet at the Iowa City
Bike Library.
Bicycling is beneficial in so many ways: it reduces traffic
congestion, saves on fuel, supports good overall health and
fitness, and is better for the environment. The Bike Library
is committed to doing their part for the earth as well. “One
of our goals is to keep bikes out of landfills, which is key,” Jen
explains. Since its 2004 inception, ICBL has rented upwards
of 500 bikes, and they recycle all of the metal that cannot be
used for parts. They’ve also diverted five tons of metal to the
salvage center since their opening.
You can rent a bike at the Iowa City Bike Library by stopping in during business hours on Saturday and filling out a
check-out form. Bikes are checked out for six months and a
deposit (generally between $20–$80) is required. When you
rent a bike, you also receive a bike helmet.
If you fall in love with the bike that you’ve checked out from
the Bike Library, keep it! When a bike is not returned after
six months, the deposit is forfeited. Deposits are in turn used
to purchase supplies for the Library. So far, forfeited deposits,
along with donations from organizations such as Bicyclists
Now Enrolling
Exciting Summer School Program
“Jennifer describes the goal of the Bike Library as a desire
‘to encourage, as much as we can, biking for transportation.
We’re trying to get people out there on a bike.’”
summer 2008
13
Melons from Heaven
Actually, They’re from Iowa…
Stephanie Catlett, Catalyst Editor
N
othing says summer like a freshpicked melon. There’s something
about the abandon of plunging face-first
into a smile shaped slice, juice dribbling
down your chin, that is the epitome of
picnic heaven. Here at New Pioneer,
we’re excited to offer local melons for
the fourth year running from Roush Produce all throughout Iowa’s melon producing season.
I spoke with Darrell Roush of
Conesville, Iowa about the in and outs
of operating his family-owned produce
business. Darrell has been farming since
he was twelve years old, and he’s been in
the melon business since 1986. With a
seasonal crew of up to twelve workers,
including Darrell, his wife, his dad, and
various nieces and nephews, Roush Produce grows twenty-five acres of fruits
and vegetables each season.
Roush Produce’s main focus is on
melon. The sandy soil in and around the
Conesville area makes it the perfect location for growing melons. Darrell usually
grows roughly twelve acres of cantaloupe
and five acres of watermelon, along with
sweet corn, tomatoes, cucumbers, potatoes, zucchini, and squash all sold at their
roadside market.
Beginning in mid-April, Darrell starts
his melon plants indoors. Around May
10, after the threat of frost has passed,
the melons are moved to the field. Melons are planted with a transplanter: a
machine that makes a hole in the ground,
places the starter plant into the hole, then
waters the plant, all at the same time.
Some are planted in bare ground and
some on plastic with drip irrigation.
Sandy soil can be both a blessing and
a curse, as Darrell is quick to admit. Soil
that is too sandy can lead to over-irrigation, which produces a watery melon
14
new pioneer food co-op’s newsletter
with less flavor. After years in the business, Roush Produce has perfected their growing process, and customers travel from miles around to purchase prime melons from
their roadside market.
The Roush farm has grown and changed over their many years in the business.
“At one point, we bought and resold only. Then it got to the point where we couldn’t
get the quality we wanted, so we started raising fruits and vegetables ourselves,” explains Darrell.
Roush Produce plants a select variety of melons: Eclipse cantaloupe, some Super
Star Eclipse cantaloupe, and seeded and seedless watermelon. Darrell chooses the
Eclipse variety for its flavor, shelf-life, quality, and uniformity of size. When asked
whether he prefers to say “cantaloupe” or “muskmelon” he laughs, “People want to argue about which one, but I say—when you order the seed it’s cantaloupe. But I don’t
care either way—the customer is always right!”
If you’re looking for a little variety in your melon life, check out local salsa king
Tim Palmer’s sweet & spicy melon salsa recipe on the next page. Or try wrapping
chunks of cantaloupe with local La Quercia prosciutto secured with a toothpick for
a salty-sweet snack that will wow your picnic crowd.
So how does our local melon farmer like to eat his melon? “Straight up!” he says,
“If you pick it right, that’s all the flavor you need.”
Visit New Pi for fresh melon throughout the growing season. We’ll also feature
local organic melons from Kalona as they become available. AMMA
Come meet Mata Amritanandamayi,
a renowned humanitarian
& spiritual leader.
coralville, Iowa
Free Public Programs:
July 2nd - 10 a.m. and 7:30 p.m.
July 3rd - 10 a.m. and 7 p.m.
• Mornings – meditation, individual blessings
• Evenings – spiritual talk, music, meditation,
individual blessings (Devi Bhava on 3rd)
All programs held at Coralville Marriott
Hotel & Convention Center
300 East 9th Street
Visit www.ammaiowa.org for information or call 1-319-541-0190
CPB
REMODELING, Inc.
"painting excellence"
exterior
interior
decks
christopher berg
Iowa City, IA 52245
TRICOLORED MELON SALSA
(319) 338-3453
Recipe courtesy of Tim Palmer,
Clover Hill Creations
Fruit Mix
3 c. seeded or seedless watermelon
2 c. cantaloupe
2 c. honeydew
2–3 oz. finely crumbled feta or blue
cheese
2 T. fresh basil or spearmint,
chopped
Combine fruit, cheese, and herbs and
mix gently. Drizzle cooled dressing and
jalapeños over fruit mixture and serve
immediately.
Spicy Dressing
½ c. fresh lime juice
½ c. water
½ c. sugar
3 jalapeño peppers, stemmed and
sliced into thin rounds
Optional:
Serve fruit with dressing on the side, allowing your guests to taste test and then
dress according to personal preference.
As with all salsas, serving the fruit close
to room temperature will enhance the
flavors of your ingredients.
Combine lime juice, water, and sugar in a
small saucepan. Bring to a boil over moderate heat, and cook 10–15 minutes until the mixture is thick and syrupy. Add
jalapeno peppers and cook for an additional 5 minutes. Remove from heat and
cool to room temperature.
Omit spicy dressing and serve with a
high-quality balsamic vinegar on the
side. If your budget doesn’t allow for
this extravagance, simply reduce some
affordable balsamic vinegar in a small
saucepan until slightly syrupy and then
chill prior to serving.
EXPERIENCE.
Use the smallest melon baller you can find
to shape the fruit into small rounds.
Substitute habañero peppers and strain
from dressing prior to service for a memorable “heat” experience for your adventurous guests!
Total Tree Care
of Iowa City
Seth Bihun
Owner & Professional Climber
y Fully Insured
y Trimming
y Removals
y Wood Chip
Delivery
y Free Estimates
(319) 430-3590
[email protected]
Commission free!
Financial Life Planning
Straightforward guidance
Individualized approach
Unbiased advice
Solutions that make sense
Affordable fee-only rates
Free initial consultation
JIM REIGHLEY
CERTIFIED FINANCIAL PLANNERTM
319.541.2000 [email protected]
so you don’t do anything stupid...
Pete Bachman, Realtor
soyoudontdoanythingstupid.com
[email protected]
430-3547
summer 2008
15
White Wines You Really
Ought to be Drinking
Robert Morey, Iowa City Co-op Wine Manager
A
couple of years ago I taught a New Pioneer class called
“White Wines You Should be Drinking but Aren’t.” In
the class I poured ten different wines, none of which were
Chardonnay or Sauvignon Blanc.
Hey, I love Chardonnay (white Burgundy? Yum!) and Sauvignon Blanc (Sancerre? Sublime!), too. But the point of the
class was to encourage wine drinkers to branch out, to try varieties that don’t so automatically spring to mind.
Myself, I’m happy to drink white wine all year long. But if
you’re somebody who tends to favor reds, or who thinks that
white wine is for sissies, think again. Whites pair more happily
with a wider range of foods than reds anyway. This summer,
make it a point to try some whites that you may have overlooked. You’ll be pleasantly surprised.
Chances are you’ve never heard of Melon de Bourgogne,
the grape in Muscadet. Do not confuse this wine with sweet
wines bearing similar names like Moscatel, Moscato, and Muscat. No, Muscadet, from the westernmost area of France’s long
Loire Valley, is a dry wine, crisp and bright, with fruit flavors
of lemon and apple. There is no better wine to pair with appetizers. (Okay, I cry “Uncle”: Champagne is better. But it’s more
expensive. Muscadet is easier on your budget.)
Alright, you’ve surely heard of Riesling, but I’m continually
surprised by the number of customers who tell me that they
don’t want Riesling because they want a dry wine. Pshaw. Riesling can range from bone, bone dry to thickly rich and sweet.
Dry Riesling, lively and bright, with elements of lemon/lime,
green apple, spice, and even petrol, is a terrifically appealing
food wine. If I had to pick my single favorite grape variety,
Riesling would be it.
Gruner Veltliner (“Groovy” to friends) is another favorite
of mine. The national white grape of Austria, Gruner can have
a white-pepper element along with its lively lime/grapefruit
flavors. Ten years ago we might have had one Gruner on the
shelf. Now we have at least seven. Yum.
We at New Pi have also been ahead of the curve on the Albarino, grown almost nowhere except the part of Spain that’s
north of Portugal. Very aromatic, with a peach/apricot/nectarine fruit profile, Albarino is a perfect wine for seafood, especially shellfish.
I’ve focused so far on lighter-bodied whites, because I find
they fare better with lighter meals typical of summertime. But
if you’re having a somewhat heartier meal, there are some bigger white wines that it would be a shame to snub.
I’ll make a special mention of Semillon. In Sauternes, Semillon makes some of the greatest dessert wines in the world.
But a few wineries also make dry table wine from Semillon.
My favorite is the l’Ecole No. 41 from Washington State. It’s
full-bodied and rich, with figgy fruit and nutmeg spice, but
still quite dry.
The other class of fuller-bodied white wines I love originate
in France’s Rhone Valley. Viognier, Roussanne, and Marsanne
make very rich, spicy, hugely aromatic wines that can be a pleasure with richer foods like cream-sauced pasta or lobster.
I could go on, but my editor will give me only so much space.
Come see us in the aisles! We can compare notes on our current favorites. Cheers! Be Well Chiro
Dan Wickenkamp, D.C.
706 11th Ave. Coralville • 319-594-9244
Applied Kinesiology
LOOKING FOR GREEN CLEANERS
THAT REALLY WORK?
Finally, household cleaning products that
are nontoxic, natural, biodegradable, highly
effective and economical!
To order products risk-free or learn more
about a dynamic home-based business
opportunity with the #1 natural nutrition
company in the U.S., contact:
Christy Weckerlin,
Independent Distributor
319-351-2949 • [email protected]
Gentle low-force • Holistic • Non-traditional • Chiropractic care
www.shaklee.net/weckerlin
16
new pioneer food co-op’s newsletter
grocery top picks
Steaz Energy Drinks – A Coralville store staff favorite, this organic fuel is made
with fair trade green tea and gives you a little buzz that you can feel good about getting. Flavors include berry, orange, and green tea, plus a low-calorie diet version.
Maxed out energy drinks for the Co-op crowd. $2.29/12 oz.
Annie’s Roasted Garlic Vinaigrette – Patrick’s favorite dressing—it’s loaded with
fat chunks of garlic and tons of spices. Dress your locally-grown salad greens with
this gluten-free, vegan treat, and don’t forget to brush your teeth! $3.99/8 oz.
3400 Phinney Chocolate Bars – These chocolate bars taste as amazing as their
artsy wrapper looks. They come in innovative flavors like Coconut Curry, Chai Tea,
and Vanilla Milk Chocolate. Plus, the company that makes these, Theo Chocolates,
was the first company to ever import organic cocoa beans into the U.S. Is someone
you know having a bad day? Fix it. $3.49/2 oz.
Lakewood® Organic Lemonade – When we gave out samples of this lemonade
in the Coralville Co-op last year, everyone kept talking about how it has the perfect balance of sweet and tart. This balance is achieved by sweetening the juice with
agave nectar, rather than cane sugar. Simple, quality ingredients make great-tasting
lemonade. $3.99/32 oz.
The Fine Cheese Co. Crackers – Upscale crackers for your high-end cheese and
cracker friends. The side of each box recommends the perfect cheese to match with
the cracker inside. A new addition to our grocery repertoire, they’re serious crackers for serious foodies. $5.49/5.3 oz.
Rising Moon Organics Pizzas – With varieties like Grilled Veggie, Margherita,
and Pesto & Buffalo Mozzarella, these stone-baked pizzas will class up your afterschool snack or lunch-on-the-go. A Mediterranean-style pizza made in the traditional Italian manner with soft wheat flour and organic ingredients—you deserve a
better frozen pizza! $7.69/13 oz.
organic
BYTES
Cloned Meat Now In
U.S. Food Supply
Information courtesy of www.organicconsumers.org
Although the USDA only recently
removed a voluntary market sale moratorium on foods from cloned animals, a
Kansas cattleman claims these products
are already in the U.S. food supply.“I have
sold offspring of cloned animals into feedlots, and they are in the food chain,” said
Donald Coover, a cattleman and veterinarian. Coover says he has sold semen from
clones to many U.S. meat producers in
the past few years, and that others have
been doing the same. Despite strong public
opposition, the FDA has announced that
these foods do not need to be labeled as
such, so consumers buying meat, dairy, and
eggs don’t know if the product came from
a cloned animal. Fortunately, the USDA
has clarified that foods labeled as “organic”
cannot come from cloned animals.
Learn more: http://www.organicconsumers.org/articles/article_10496.cfm
Alexia® Waffle Fries – Like the waffle fries you used to get at your favorite pub,
only you can bake these pre-seasoned darlin’s up in your own oven, rather than frying them like you know they do in restaurants. Trans-fat free and gluten-free, you
can mix up a really good sauce for these by combining mayo, chili powder or cayenne
pepper, paprika, and sour cream. No joke—try it. $3.99/20 oz.
The Greek Gods® Pagoto Ice Cream – This gourmet ice cream comes in authentic
Greek flavors like Chocolate Fig, Baklava, and Honey Pomegranate. So you thought
you didn’t have room for dessert after eating at The Vernon Inn in Cedar Rapids? I
guess that drive home must have made you hungry! $5.79/16 oz. summer 2008
17
organic
New Pi
Makes the
BYTES
Recently, New Pioneer Food Co-op
was honored to be recognized in KCRG’s
A-List competition as the Best Gourmet
Grocery in the area. We are proud to
have been voted #1 by our loyal members and shoppers. Thanks to everyone
who voted for the Co-op!
Visit http://kcrg.cityvoter.com/newpioneer-food-coop/biz/63591 to see what
the folks who voted for us had to say.
UN Says Oil, Climate
Change, and Biofuels
Producing Global Unrest
Information courtesy of www.organicconsumers.org
The United Nations sounded the
alarm on global climate change as it relates to the out of control rise of food
prices around the world. Here are some
of the new statistics reported by Sir
John Holmes, the UN’s emergency relief
coordinator:
• Food and fuel prices have risen 40%
on average globally since last summer.
• Staple foods have seen price increases of 80% in three years.
• Climate change has doubled the
number of global disasters from an average of 200 a year to 400 a year, which
is exacerbating food shortages.
• In the last few months, rising food
prices have spawned riots and protests in
Egypt, Haiti, the Ivory Coast, Cameroon,
Mauritania, Mozambique, Senegal, Uzbekistan, Yemen, Bolivia, and Indonesia.
• According to the World Bank, 33
countries face unrest due to increasing
food prices.
Body Myrgth
Joyce McKinley
Iowa City’s Eco-Friendly Cleaners
i
Locally Owned
i
Insured
i
Child & Pet Friendly
i
Custom Plans
i
Visa/Mastercard accepted
BA, LMT, RMT
Reiki • Swedish
Deep Tissue Massage
PHONE:
319-338-5756
NCBTMB - AMTA
Gift certificates available.
18
new pioneer food co-op’s newsletter
“Professional Cleaning for
Professional People”
319.331.6946
Call Today For Your Free Estimate!
www.CleanSweepIowaCity.com
The New Pioneer Board of Directors has issued patronage dividend checks in the name of the Co-op members listed below. The checks
have been issued for the prior four fiscal years. The members below may have a check from one or more of these fiscal years. Checks
have either been mailed and returned to the Co-op, or no mailing address is available. If your name is on the list please contact either
Sandy or Jessie at the Co-op’s administrative office (319) 338-9441 between the hours of 9:00am and 5:00pm, Monday – Friday.
Adams, Dan
Adams, Mary Miller
Adamson, Misty
Anders, Merg
Anderson, Kathryn
Anderson, Steven
Andrews, Rebecca
Arndt, Grant
Arregui, Carlos
Backens, Nicole
Ballard, Bill
Banks, Jeffrey
Bannikatti, Praveen
Barnes, Patrick
Beckett, Brooke
Behncke, Jodi
Benda, Teresa
Benkovic, Lisa
Berg, Mary J
Bisenius, Robert
Blanck, Wendy
Bolgatz, Jane
Bottsford, Justin
Boward, Kathryn
Brooks, Gregory
Brown, Stacey L.
Brt-Leach, Amy
Bruskewitz, Nicole
Bryant, Rachel
Buckholz, Laura
Buckvold, Anne
Buster, James
Caldwell, PennY
Campbell, John
Carlozzi, Conrad J.
Carpenter, B W
Carver, Ryan
Cassidy, Shannan
Chesher, Courtney
Chiavetta, Tim
Clabaugh, Martha
Cline, Marilyn
Cook, Melanie
Corson, Sarah
Craig, Peter
Dalrymple, Jon
Davis, Sybil
Del Valle, Antillana
Delott, Sarah
Denman, Sue
Deol, Kathy
Dhutia, Devansh
Donald, Ravin
Donohue, Jean
Dovin, Irma
Dray, Beth
Drown, Tsalika
Dudley, Homer
Dujour, Marc
Durairaj, Kumar
Dusek, Christopher
Early, Megan
Edwards, Dell
Entsminger, Shawn
Ervanian, Mary
Farr, Matthew
Felman, Shari
FetzeR, William
Fischer, Wallace
Fischoff, Jessica
Flanagan, Bill
Foley, Jonathan
Fowler, John A
Frauenholtz, George
Gaboreanu, Ana-Maria
Gatica, Juan A
Gaynor, Lorraine
Gibson, Nate
Gieger, Charles J.
Gillespie, Emory
Gogos, Dimitra
Gonnerman, Sarah
Gore, Susan
Goree, Susan
Graham, Jorie
Graham, Maggie
Grigals, Laura
Gronbeck, Wendy
Gupta, Sanjay Kumar
Gutierrez, Laura
Haag, Anne
Hall, Ralph
Hanrahan, Terry
Hardy, Michael
Harper, Jennifer
Harris, James
Harry, Brian
Hatasa, Yukiko Abe
Heineking, Mark
Hendersen, Rich
Hess, Frank
Holtkamp, Dean
Horner, Kathleen
Humphrey, Karen Harris
Ilten, Barbara
Jebavy, Robin
Jensen, Tim
Johnson, Marjorie Mariam
Johnson, Ruth
Jonas, Dave
Jordahl, Jonathan
Jordan, Jed
Joy, Nancy
Jugessur, Astanand
Kachenko, Sally
Kallal, Scott
Kearney, William
Keith, Linda Camp
Kelly, William
Kendrick, Tracy
Kilingar, Tirumalesh
Kim, Eunhee
Koon, Joelle
Kopp, Ulla
Kraft, Andi
Krantz, Beth
Kreiter, Clare
Krull, Clay
Kurtz, Denise
Lauer, Geoffrey
Lavier, Julie
Lee, Choong Won
Lee, Hee-Eun
Levinsky, Allie
Lin, Mei-Hua
Litersky, Joel
Lohmar, Nicole
Looye, Lisa
Lori, Nicolas
Luh, Yiou
Lusche, Daniel
Lyman, Allison
Lynch, Mary
Lyons, Winona
Maher, Andrew
Malanchuk, Oksana
Malloy, Ken
Malville-Shipan, Katherine
Mc Auster, Deb
Mc Culley, Dan
Mc Donald, Jeff
Mc Farland, Valentina
Mc Govern, Maggie
Meade, Molly
Merker, Kim
Merlan, Steve
Meskimen, Deena
Miller, Charles A.
Moore, Jennifer
Moskwa, Patryk
Mullin, Kristen
Myers, Barbara J
Nelson, Jeremiah
Neuhaus, Paula
Nyberg, Jenell
Ochsenfeld, Christoph
Offutt, Rita
Papineschi, Denis
Partee, Anthony
Pasarescu, Ovidiu
Patramanis, Christina
Patterson, Susan
Phillips, Angela
Plott, Sam
Poggenklass, Rob
Power, Siobhan
Pruin, Krystal
Qalbani, Adnan
Quail, Parker
Ramstad, Patricia
Ray, Michael
Reed, Jessica
Rian, Pete
Rice, Tom
Richebe, Philippe
Ringo, E W
Roberts, Doylene
Robinson, Arianne
Rodriguez, Carlos
Romines, Brie
Rowley, Nancy
Rufer, Rodger
Runyan, Randy
Sander, Marlee
Sather, Kelly
Sauers, Jenna
Schechter, Susan
Schryver, Jill
Schultz, Robert
Schupp, Emily
ScHutt, Genevieve
Schweitz, Elizabeth
Scullion, Rosmarie
Secor, Nanette
Selim, Katy
Semones, Jeff
Sen, Arundhuti
Shannon, Magdaline
Shapiro, Samantha
Sharkness, Kevin E
Sharp, Meredith
Sippy, Roseann
Smith, Bradley D.
Smith, Elaine
Smith, Eleanor
Smith, Greg
Snyder, Chelsy
Soderdahl, Paul
Soukup, Andrew
Soules, Jamela
Spitzer, Mary
Spong, Jon
Spriestersbach, Bette
Stakland, Eric E
Stark, Mary
Steele, Clay
Stoeffler, Thomas
Stormont, Leana
Stroyan, Carol
Sunner, D. D.
Sunstein, Bonnie
Tannous, Beatrice
Taylor, Dania
Taylor, William
Terry, Nicole
Teubner, Gillian
Theis, Catherine
Thomas, Matt
Thomas, Shawn
Thorpe, Patricia
Tomus, Melissa Brown
Tripp, Brandy
Trussell, Melissa
Tullis, Stacey
Ueda, Kenichi
Ufkes, Frances
Vandenbark, Wd “Butch”
Virant, Justin
Von Stade, Starr
Ward, Trudy
Waters, Rose
Wetzel, Curt
Wever, Jerry
Whitlatch, Hays
Wiegard, Jim
Wildhagen, Amanda
Wilk, Cara
Williams, Julie
Willis, Eliza
Wilson, Craig
Wilson, Mary Mann
Wilson, Troy
Wodtke, Angela
Wooldridge, James E
Wortzel, Brian
Youstra, BrEtt
Zalesky, Peter
summer 2008
19
What’s Cookin’ in the Kitchen?
Stephanie Catlett, Catalyst Editor
N
ew Pioneer’s eclectic selection of prepared foods is one
of the primary reasons Co-op customers keep coming
back day after day, season after season, and year after year. Our
awesome selection of salads, soups, sandwiches, hot table and
grab-n-go items highlight the creativity and passion for fresh,
gourmet ingredients held by the hard-working staff of New
Pi’s kitchen.
Two of the inspired minds behind New Pi’s food-service
success spoke with me recently about their experiences competing in this spring’s Iron Chef competition, upcoming menu
plans, and how they get their inspiration for new recipes. Along
with Jasmine Terrell, who is moving on from New Pi in July,
Melissa Newman, Kitchen Supervisor, and Nancy Preisendanz (Chef B), Food Service Manager, make up the driving force
behind the Co-op’s successful kitchen operation.
This spring, New Pi competed in an Iron Chef competition
sponsored by the UI Center for Ethnic Studies and the Arts
with co-sponsors IMU Food Services, Iowa Cultural Corridor
Alliance, and Edible Iowa RiverValley magazine. What was
the experience like for you both?
Chef B: First of all I enjoyed getting to use a product, local
pork loin rack, that I have never used in my thirty-two years
in the business. It was a challenge thinking of something to
do with that! My only regret from the event is that it wasn’t
held mid-summer, as there would have been many more local
products to work with.
New Pi proudly uses local butter, eggs, honey, produce when
available, some meats, dairy, and whatever we can get our hands
on in season. With all of the “Go Green,”“Buy Local,” and “Organic” media attention that’s out there, it’s interesting to note
that our Co-op by-laws and standards have always strived to
achieve this.
Melissa: The Iron Chef competition was fun and fast. Since
we are a production kitchen, we do not make things to order.
It was a nice change of pace to be able to plate out items and
think about the final presentation rather than dumping a salad into a bowl. Jasmine and I have been working in a crowded
kitchen together for several years now, so it was easy for her
and I to communicate and help each other. It was great to meet
the other teams as well. Everyone seemed to be interested in
having a good time, and they were willing to share anything
that we needed.
20
new pioneer food co-op’s newsletter
How does New Pi’s kitchen come up with new recipe ideas?
Chef B: They all come to us in visions of grandeur … actually, I try things at home and bring them in. We also see things
in magazines or cooking shows and develop our own version.
Or maybe we remember something we ate once that was delicious and re-invent it.
Melissa: A new menu item can come from anywhere. I love
making new soups and will often make something just based
on what we have in the walk-in. Also, some ideas have come
from the hot table. If we try something and it takes off, we may
put it into production for pre-pack or in the salad case (this is
where some of our favorite grab-n-go items came from).
Are you planning any special items for the upcoming “Eat Local America” Challenge?
Chef B: We will be developing or bringing back at least one
or two salads that are all or mostly locally produced. Look for
specially labeled items designated for the Eat Local America
Challenge that contain at least 80% local ingredients.
What’s new and exciting now in the Co-op kitchen?
Chef B: We recently added a Vege Snack Pak to the pre-packed
items. It has a nice selection of veggies and ranch dressing for
a great afternoon snack. Some of the veggies are organic and
most will be local in the summer, but it is not listed that way
as it will vary day by day. We are looking into new entrées and
pre-packed items as the seasons change.
Look for new items serendipitously! We are also going to bring
back seasonal favorites and a few items that were on vacation, like
Portobello burgers. We want to adjust the recipe a tad to make
them less crumbly, and as soon as we do, they will be back.
Melissa: We always get excited when it gets warmer and we
can get a better variety and quality of produce. Who knows
what we’ll come up with? It seems like every year we bring back
some old favorites and try out a few new things.
How long have you been employed with New Pi?
Chef B: I arrived mid-July of 2000. The first thing I did was a
catered wedding in University Heights. I moved to the Coralville store a year after it opened when we combined kitchens.
Melissa: In May, I will have been here for four years.
What special experiences/areas of expertise do the other kitchen staffers bring to the table?
Chef B: These guys and gals are not only talented, but they
can also pump the food out. Each has their own personality
and interests and they know each others abilities.This way they
can work together to make our bellies happy.
Melissa: Our staff is great. I have made some great friends
here. It’s like a family. We get a lot of support from John, Ian,
Domingo and Adi during the day. We have a strong night
crew, too, with Jeff and Matilde. The nights are supervised by
Randy. I honestly don’t know what we would do without him.
I also have to give a special mention to Domingo. Not only is
he hilarious and always in a good mood, but he also makes the
killer burrito hot table on Fridays.
So, why do you love your Co-op? What’s the best thing about
working here?
Chef B: I have met some wonderful people here at New Pioneer, both staff and customers alike. I especially like working
with and towards great products that are local and not invented
in a lab. I am a gardener, I love to eat what I grow, and I love
to share that knowledge with others.
Melissa: In the kitchen, the best part is having so many great
items to work with. I also love the freedom to try out new
things. That is really rare in cooking jobs.
Outside of that, I have to say the staff. We are sort of isolated from the store, but I love when I get out for a few moments
and get to chat with people in the other departments. There
are some really talented and fun people working here.
Next time you catch a glimpse of one of our amazing cooks
or kitchen staffers, don’t forget to say a big “Thanks!” for all that
they do to make the food you love at New Pioneer. New Pioneer’s deli will be replacing the beet sugar that we currently use this summer. We have chosen to purchase organic,
evaporated, fairly traded cane sugar from Wholesome Sweeteners (www.wholesomesweeteners.com).
This sugar is available in bulk and in packages at both New
Pi locations. Please check out their website, as it has a lot of
definitive information.
We are beyond disappointed that our own Department of
Agriculture has determined that GM beet sugar is acceptable,
and that lobbyists for certain seed companies have such control over our choices.
However, using and carrying a fair trade organic product should
send them a message, even if it is just one voice.
Live well, eat better.
“B” Preisendanz, Food Service Manager
B
rown’s Floor Care
S I NC E 1936
Professional Carpet & Furniture Cleaning
• Custom Binding, Serging, and Fringe
• Oriental and Custom Rug Sales
• Carpet Sales
Eastern Iowa’s Oriental Rug Cleaning Specialists
720 East Davenport Street
Iowa City 319-337-7721
summer 2008
21
what’s for dinner?
It’s easy being green with recipes that utilize an abundance of fresh summer herbs. This pesto-stuffed chicken
breast is a great excuse to bust out the grill—it’s an impressive main course that’s way easier to make than it looks.
Theresa’s memorable pesto can be frozen to enjoy throughout the winter months, and her fun green slather can
be used as a dip as well as a spread. Happy eating!
CHICKEN BREAST WITH
BREAD CRUMB PESTO
SHARP KNIFE GREEN
SLATHER
Recipe courtesy of Jenifer Angerer,
Marketing Manager
Recipe by Theresa Carbrey, Education and
Member Services Coordinator, with help
from a friend
5 cloves garlic, minced
1 c. packed basil leaves
1 ½ c. bread crumbs
1 t. salt
¾ t. pepper
3 T. apple cider vinegar
⅔ c. olive oil
For the pesto:
Using a food processor or blender add
garlic, basil, bread, salt, pepper, and vinegar. Pulse to combine. Add olive oil, continue processing until mixed well.
For the chicken:
4 boneless/skinless chicken breast
halves
Thyme, salt, & pepper to taste
¼ c. olive oil
Make a small slit in chicken breasts, add
2 tablespoons of pesto in each pocket
and press closed, use toothpick if necessary. Combine herbs and olive oil and rub
onto outside of chicken. Preheat grill to
medium heat. Marinate 30 minutes for
extra juicy chicken. Grill for 15 minutes
per side, or until internal temperature
reaches 165° (pesto inside of chicken
should also reach 165°).
22
new pioneer food co-op’s newsletter
I have an unexplainable love for cilantro;
really, the smell alone sparks my interest.
This recipe defies categorization, perhaps
some kind of fresh salsa? But it is a source
of great pleasure when paired with fresh
bakehouse bread. Just pile it on the bread
and laugh if crumbs drop! Excellent on the
deck with white wine as an appetizer.
3 cloves garlic, put through a
garlic press
½ t. salt
1 bunch fresh cilantro, washed,
stemmed and chopped as finely as
your knife skills permit
1 bunch green onions, green parts
only, very finely chopped
1 ripe avocado, chopped finely
Juice of one lime (you may substitute lemon)
¼ c. good quality olive oil
⅓ bunch parsley, finely chopped
Press the garlic, then top it with salt and
mash together on the cutting board.
Chop the herbs and avocado and finely
slice the green onions. Combine the vegetables, and then add the garlic and lime
juice. Finally, add the olive oil and stir
well. Serve immediately. Serves 2-4.
PESTO TO REMEMBER
Recipe by Theresa Carbrey, Education and
Member Services Coordinator
Basil grows well from seed or young plants.
The hot dry weather of August concentrates the flavor of basil, making memorable pesto.
2 c. fresh basil leaves (medium
packed)
½ c. toasted pine nuts
2 cloves garlic, peeled
½ c. olive oil
Salt to taste
¾ c. Pecorino Grated Sheep
Romano
OR
¾ c. Reggianito Grated Parmesan
from Argentina
Place olive oil in food processor, add garlic and pine nuts, and blend well. Add basil and blend until a smooth paste. You
may add more olive oil if necessary to
create a smooth mixture. Turn out into
bowl, stir in cheese. Freeze in small containers to enjoy all year round.
Toasted Pine Nuts
Preheat oven to 350˚. Spread raw pine
nuts on a cookie sheet and toast for approximately 10 minutes. Watch them
carefully so they don’t burn.
Calendar of Events
June
1
2
3
4
5
July
1
2
3
6
Iowa Arts
7 Festival, Down8 town Iowa City
7
8
Exodus Music
Festival
4
Iowa City Jazz
5 Festival
6
Get everything
you need to fill
your grill at New
Pioneer!
ICARE Pancake
Breakfast
Fireworks in
Coralville at
Morrison Park
9
10
11
12
13
14
Fireworks in
Iowa City at
City Park
Riverside Theatre Shakespeare
Festival Begins
Flag Day
7
8
9
10
11
15
Grill up some
steaks, it’s
Father’s Day
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Free Independence Day Concert, Morrison
Park, CV
Summer
begins!
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
Camp Euforia
Music Festival,
Lone Tree
August
1
2
3
4
Eat Local
5 America
6 Challenge
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
The Landlocked
Film Festival
25
26
27
28
29
30
31
Riverside Theatre Shakespeare
Festival Ends
Riverside Theatre Shakespeare Fest photos by Bob Goodfellow
summer 2008
23
A Woman at the Helm of a Fair Trade
Banana Farmers’ Cooperative
Silvia Ramírez, 40, is vice-president of the El Guabo banana producers’ association, Ecuador.
“W
orking for El Guabo gives me a great feeling of pride.
Thanks to this cooperative lives have been changed.
Children can go to school, families have healthcare, farm workers can subscribe to the social security system, and those in
great need can be issued food baskets …”
Ecuador is the world’s biggest exporter of bananas, and yet
the wealth from bananas goes into only a few pockets and 80%
of the population lives in poverty. In most of the country, bananas are bought by middle-men for global corporations and
the prices are so low that survival is a daily struggle. Children
have little hope of education, agrochemicals bring terrible health
problems, and there is no access to the social security system
and affordable healthcare.
El Guabo was set up by a visionary, my husband Jorge
Ramírez, who refused to abandon hope for better days for
the farmers, their families, and the environment. Jorge was a
leader inspired by the ideas of justice and people’s well-being,
particularly for the small farmers discriminated against by the
big exporters. He helped establish El Guabo as one of the first
fair trade banana cooperatives anywhere in the world. He died
last year, yet even in his last days, Jorge gave me and our sons,
Mauro, who’s 15 and Victor, who’s 14, the strength to carry
on. He asked us to promise that we would care for and protect
what he had started at El Guabo. Jorge’s vision of a fairer world,
his fighting spirit, and his loyalty will always be with us—his
family, his friends, and everyone who knew him.
When he died I became more involved in the organization
of El Guabo, and I am vice-president of the producers’ association. I am proud to be the first woman to have such an important role in the cooperative and of having the support of
many colleagues and in particular my family.
I am the only woman on the Board of Directors of El Guabo. In the beginning this was difficult but, as time goes by, my
role as one of the leaders has been respected and supported.
Together with my colleagues, I make decisions for the benefit
of all the members of the organization.
El Guabo is the only organization in Ecuador that has
more then 300 small-scale banana producers who work
“If you want a fairer world you can make it happen … by helping
disadvantaged producers, buying their products and spreading the
fair trade message.”
24
new pioneer food co-op’s newsletter
New Pi’s Bananas are Oké
Stephanie Catlett, Catalyst Editor
W
under the concept of fair trade. Our farmers have guaranteed
U.S. and European sales for their bananas at a stable price all
year round. We are also unique for Ecuador because we own
a share in the American importing company Oké USA. Oké
USA is the link between producer and consumer. We have a
real say in how Oké USA is run and receive our share of profits not reinvested in the company for expansion. This is what
sets it apart from other importers.”
El Guabo has sixty-three women producers, all participating with the same rights and responsibilities as the men. We
manage our own farms and in some cases do agricultural work
ourselves. I believe very strongly that women are capable, particularly in terms of persistence in getting what we want—we
are better at managing our farms than our male colleagues!
I am proud that El Guabo farmers do not use harmful
agrochemicals. This is good for the farmers and the consumers of our bananas. Crippled backs are another regular feature
of life as a banana worker in Ecuador—the result of carrying
huge clusters of bananas from tree to packing station. But at
El Guabo we have installed high wire cables that transport the
bananas from tree to lorry.
If you want a fairer world you can make it happen … by
helping disadvantaged producers, buying their products and
spreading the fair trade message. I personally think the fair
trade premium—the price included in all fair trade goods which
goes directly to the farmers—should be invested in education,
because an educated people is a free people.
El Guabo’s bananas are imported into the United States by
Oké USA, a fair trade fruit company owned by fruit growers in
Africa and Latin America. Oké USA bananas can be bought
at food cooperatives around the country. For more details see
www.okeusa.com hen it comes to bananas, there’s a big difference between
New Pioneer’s Oké bananas and what you’ll find at
other grocery stores. The difference? Oké bananas are fairly
traded—they come straight from farmers who are paid a fair
price for their products and labor. The notoriously exploitative
banana trade has long been engaged in reducing production
costs and prices to the detriment of farmers, workers, and the
environment. Oké’s farmers are 30% company owners, so they
receive a share of the profits from every purchase.
Fair trade certification also guarantees that Oké bananas
are grown in adherence with pesticide and waste-reduction,
erosion control, protecting forests and waterways, crop diversification, and reforestation. Oké works with cooperative farms
in Costa Rico and Ecuador, including El Guabo Cooperative.
They assist communities previously left destitute by the banana
trade to rise up from poverty and become better and safer for
growers, their families, and the environment. Feel better than
okay about buying bananas when you purchase Oké bananas
at your Co-op (and they taste better, too!).
This spring, the Oké cooperative El Guabo in Ecuador experienced severe flooding which seriously effected their families and livelihood. You can help El Guabo purchase a Bobcat
compact excavator to use as a tool to both clean up the flooded
farms and do preventative flood maintenance by donating online. We will do our very best to continue to have Oké bananas
on hand at all times at both New Pi locations, unless unforeseen circumstances prevent this from occurring.
To learn more, visit www.okeusa.com. To donate to El Guabo Cooperative visit www.buythebobcat.org summer 2008
25
NPFC Donations Statement:
New Pioneer Food Co-op strives to be known as a valued source of natural, organic, local, and specialty foods. As a democratically controlled organization dedicated to serving our members’ needs, we take pride in serving our community and seek to be actively involved
in issues, causes, and events supported by our members. To that end we will generate publicity, and disperse product and other resources
to non-profit organizations in order to build good will and support for our Mission in the community. We will not donate to political
parties or candidates, or to religious institutions. We will request public recognition of our contributions. Contact: Theresa Carbrey at
338-9441 or [email protected].
Donations made by New Pioneer Food Co-op from June 1, 2007 to April 11, 2008.
Alliance Soccer Club Fundraising Tournament
Alpha Kappa Psi Professional Business Fraternity University of Iowa, Alpha Xi Chapter
Alzheimer Memory Walk
Alzheimer’s Association Voice the Vision Rally
Amana Arts Guild Festival of the Arts
American Heart Association
American Cancer Society – Relay for Life
Amish Harvest Bike Ride
ARC of SE Iowa
Armando Duarte Dance
Army Corp of Engineers
Artists Respond to Global AIDS
Autism Society of Iowa
Back to School Supply Drive
Better IC School Foods Longfellow Elementary
Big Brother, Big Sister Program
Blues Night Out for Food, Health, and Shelter
Boy Scouts of Iowa City
“Bully” Educational Workshop about American
Pit Bulls
Business for a Better World MBA Association
Tippee School of Management U of I
College Sandwiches for the Homeless
Center for Food Safety
Center for Health, Environment and Justice
City High School
City of Iowa City Parks and Recreation
Clear Creek Elementary
Common Cause: Get it Straight in ‘08!
Community Alliance with Family Farms
Community Supported Agriculture Fair
Compeer Program
Consortium of IC/CV Churches Free School
Supplies Distribution
Coralville Central Elementary
Currier Hall Environment Challenge
Dick Parrott Free Dental Clinic
Domestic Violence Intervention Program
DVIP “Souper” Bowl
East Central Iowa Brain Injury Association
Earth Expo
East Side Artists
“Eat Better, Move More” Public Health outreach
to Oxford seniors
Emma Goldman Clinic
Fair Trade Resource Network
26
new pioneer food co-op’s newsletter
Farm Animal Welfare
Field to Family
Food First Institute for Food and Development
Policy
Four Oaks Non-profit Child Welfare Agency
Framery Children’s Art Show “Things Iowa”
Free Lunch Program Holiday Meal
Free Medical Clinic
Friends of Hickory Hill Park
Girls on the Run
Girls Soccer Club
Global Medicine Society Peru Earthquake
Goodwill of the Heartland
Habitat for Humanity – Iowa River Valley
Helen Lemme Elementary School
Hills Elementary School
Hoover Elementary School
Horn Elementary School
ICCSD Special Olympics
ICE-IC Experimental Film Festival
International Academy for Russian Music Arts
and Culture Guitar Festival
Iowa Association Midwest Conference of Family
and Consumer Science
Iowa Bicycle Coalition
Iowa Children’s Museum
Iowa City Area Chamber of Commerce
Iowa City Athletic Booster Club
Iowa City Babe Ruth Baseball
Iowa City Care Center
Iowa City Early Keyboard Society
Iowa City Eels Swim Club
Iowa City Hospice
Iowa City Housing Authority Shamrock
Square Children’s Pumpkin Carving Party
Sigma Lambda Gamma National Sorority,
Inc, Alpha Chapter, U of I hosts Dia de los
Muertos
Iowa City Public Library Friends Foundation
“Building the Collection”
Iowa City Public Library showing of “King Corn”
Iowa Pride Network Fundraiser
Iowa Public Interest Research group “Power Shift:
Rise to the Climate Challenge” Conference
Iowa Renewable Energy Association New
Bohemian Solar Project
Iowa Shares Workplace Giving Silent Auction
Iowa State Bank & Trust United Way “Eats
and Treats” Basket
Iowa State Bank and Trust/Friends of
International Students Welcome Picnic
Iowa Women’s Foundation Annual Grant
Awards Luncheon
James Gang – Artists Respond to HIV/AIDS
Jaycees
Johnson County American Heart Association
Johnson County Crisis Center
Johnson County Heritage Trust
Johnson County Local Food Alliance
Johnson County NAMI (National Alliance on
Mental Illness)
Johnson County Small Claims Mediation Program
Johnson County Trail Foundation
Justice Gender Race Symposium
Kahraman Near East Dance Ensemble
Kate Wickham Elementary School
Kids Care Co-op
Kirkwood Community College Earth Day
Celebration
Kirkwood Elementary School
La Leche League
Law Students Serving in the Public Interest
League of Women Voters of Johnson County
Lincoln Elementary School
Local Food Connection
Longfellow Elementary School
Longfellow Elementary School–Teacher’s
Break Room during Sueppel Family Death
Lymphoma Walk Photo by Patti Zwick.
March of Dimes
Mark Twain Elementary School
Mercy Hospital
Mid-Prairie School
Miracles in Motion
Montessori School of Iowa City
National Alliance on Mental Illness of Johnson
County
Night of 1000 Dinners Fundraiser for
Landmine Relief
North Liberty Food Bank Chefs’ Challenge
Organic Consumers Association
Patrick Finney Dance Theatre of Iowa
Paws for a Cause Dog and Human Fun Run
and Walk-a-Thon
Energize Your Home
Iowa Renewable Energy Association is proud to offer our informative workshop
series to help homeowners move from energy conservation to energy creation.
I-Renew 2008 Workshop Series
Peace March in Iowa City
Pesticide Action Network
Phi Alpha Delta Law Fraternity International
Iowa Legal Aid
Pilot Club of Iowa City
Plains Justice Fundraiser
Red Cedar Chamber Music
Red Cross
ReEnergize Iowa Project–Sierra Student
Coalition
Regina Catholic Education Center
Riders for Health African Medical Transport
SE Junior High School
Seed Savers Exchange
Self Help International
Shimek Elementary School
Spartan Fun Run
Spooky Sprint Fun Shelter House Run/Walk
Summer of the Arts
Sweethearts’ Serenade
U of I Ambulatory Surgery Service
U of I Anthropology Student Organization
U of I Association of Nursing
U of I Carver College
U of I Children’s Hospital
U of I Global Health Club
U of I Graduate College and Graduate Student
Senate
U of I Graduate Social Work
U of I College of Medicine
United Way of Johnson County
Dance Theatre of Iowa
Victims of Torture Educational Forum
Visiting Nurses
Voices of Soul Concert
West Branch High School
West High School
West High/City High Pancake Breakfast
West Liberty Youth Dream Catchers
Willowwind School
Women’s Resource and Action Center
Younkers Community Day
Youth Leadership Program of Community
Corrections Improvement Association
Residential Wind Power: “Wind Turbines in Your Own Backyard” May 31
Residential Solar Hot Water: “Heating Water with the Sun” June 7
Residential Solar Power: “Energy Directly from the Sun” July 19
These workshops are being presented in the beautiful Des Moines Botanical
Center. These demonstrative workshops will discuss everything from cost to
construction of alternative energy options. You can attend one or all by
registering in advance at www.irenew.org , emailing [email protected] or by
calling (319) 643-3160.
Also plan to attend I-Renew’s I-Renew Energy and Sustainability EXPO
September 13 & 14.
www.irenew.org
We are GROWING!
New location! New name! More space!
More classes! More instructors!
Taking applications NOW for our 6 month
Summer and Fall Licensed Massage Programs!
(Call 319-351-3262 for your tour)
Formerly Eastwind School, established 1996.
Owned and operated by Kristen Stephens since 2006.
Community Body, Mind & Spirit
Education Classes coming in JUNE!
319-351-3262
www.east-westschool.com
1395 Jordan St., Suite B
North Liberty, IA 52317
Located in the beautiful new CORE fitness building in
North Liberty off of Hwy. 965.
summer 2008
27
First Things First (The Office, Continued)
Sarah Walz, New Pioneer Food Co-op Board President
A
fter announcing the New Pi Board
decision to acquire new administrative office space, I think we heard
from every realtor with a commercial
office listing in the greater Iowa City/
Coralville area. It’s good to know that
we have so many real estate professionals as members! Nonetheless, the search
for new space continues.
Board members also heard from
members in person, from those who attended our March board meeting, as well
as by email. Whether supportive or skeptical of the Board’s decision to find new
office space, members posed thoughtful
questions:
1. Why not raise staff wages? Wages
and benefits are a top priority for the
Board and are reviewed annually. The
base hourly wage was raised 85¢ an
hour over the first six months of fiscal
2008. The lowest entry starting wage is
$9.00/hr. The average hourly wage after one year but less than three years of
employment is $10.17/hr. Benefits expense can add another $1.30/hr. on top
of that. In short, our employees earn a
living wage and a better wage in most
positions than grocery employees elsewhere in the Iowa City area. Moreover,
New Pi favors full-time employees over
part-time. That means we are not cutting
employees short on benefits or opportunities for advancement. In addition, because of a substantial growth in sales in
2007, approximately $70,000 in bonuses
were paid to the staff at all levels. A summary of these issues was included in our
2007 annual report: http://www.newpi.
com/PDFs/OctElection07.pdf.
2. Why not lower prices? Again, this
is a top priority for management. Last
year gross margin was reduced one full
point, equal to $180,000 in sales. This
28
new pioneer food co-op’s newsletter
year gross margin will be further reduced
by controlling price increases and absorbing wholesale costs. For example,
the increased cost of fuel and commodity prices is having a substantial impact
on the products New Pi sells; we are
doing our best to buffer those cost increases and expect a lower gross margin as a result.
At our March general meeting the
Board reviewed item-by-item cost comparisons between New Pioneer and our
primary competitors—Hy-Vee and the
new Bread Garden Market (these comparisons are done twice a year). New Pi’s
prices for organic items were lower than
the Bread Garden Market and competitive with Hy-Vee. For details you can review the March Board minutes on our
website. In addition, New Pi staff are
working to make groceries more affordable by establishing special discounts targeting low income customers—expect an
announcement by fall. This is, in part, a
response to the State’s cancellation of
New Pi’s WIC status.
3. Why not renovate or expand the
Iowa City Store instead? Or why not add
on to the store to accommodate office
space? The opportunity to improve the
Iowa City store and relocate the administrative offices is not an either/or proposition. We can do both. However, the
store comes first. For the past two years
New Pi has set a budget for the maximum allowed improvements permitted
under flood plain regulations. Those regulations limit us to roughly $140,000 for
improvements that require a building
permit or less than 50% of the building’s assessed value. If we go above that
50% in a given year, we are required to
flood-proof the store to one foot above
the 100-year flood elevation—the store
is six feet below elevation. Basically, this
means building a wall around the store.
In 2003 management and an engineering
review determined that such construction was not only cost prohibitive, but
also probably not a feasible solution.
For this reason improvements to the
Iowa City store will continue incrementally. This year’s improvements will be
paid out of cash flow, and include work
on the ceiling as well as lighting and window replacements designed to make the
building more energy efficient. Adding
a sprinkler system is also being evaluated. This requires an update to the water
main… which requires tunneling under
the street. To say that the condition of
the building is somewhat complicated is
to put a positive spin on the situation.
The Iowa City store—the one that so
many of us love so dearly—is built on
fill and originally served as an automobile dealership. The building and its infrastructure simply were not designed to
a standard befitting its present glorious
use. When it comes to the IC store, I
hope you will bear with us—we are doing the best we can. In the end it will be
a store we can all be proud of. Adams Therapeutic Bodywork
shiatsu/deep tissue
Mary Adams RN, LMT, ABT
balancing chi
Reiki
acupressure
myofacial release
deep muscle
Registered Nurse Advocate
LICENSED MASSAGE THERAPIST
Certified Asian Bodywork Therapist
[email protected]
319-351-1173
How Local Can You Go?
New Pioneer Food Co-op Challenges the
Community to “Eat Local” August 4 – 10
Catalyst Editorial Staff
W
ant to eat more local foods? Curious just how “local” you can go?
New Pioneer is participating in the
“Eat Local America” Challenge throughout the summer, inviting area individuals
to try to consume eighty percent of their
diets (or four out of five meals) from food
grown or produced locally.
The New Pi Challenge will begin August 4 and continue through August 10.
It’s honor system-based; those wishing to
participate will simply sign a large poster
at the Co-op and try their best.
At New Pi, we define local food as
food from within a 250 mile radius
and/or from the state of Iowa. During the “Eat Local America” Challenge local food will be identified by
a “local” sticker.
Why Eat Local?
There are many benefits to eating
local food. It’s good for the economy,
because money from each transaction
stays in the region. It connects community members to the people who produce
their food, while helping to support endangered family farms.
Plus, since food doesn’t travel far
from where it’s produced, eating local
also helps protect the environment by
reducing carbon dioxide emissions. Local food is more nutritious and simply
tastes better, because it’s often harvested or processed the same day it arrives
at the Co-op.
Although “local” is a buzzword used
by many retailers, New Pi has for years
cultivated truly reciprocal, long-term relationships with local growers and producers, offering its shoppers a convenient
connection to fresh and delicious food of
the highest quality. “Eat Local America”
celebrates our dedication and commitment to local food for consumers and
our suppliers.
National Challenge Underway
New Pioneer is joining nearly seventy
other natural food co-ops coast-to-coast
in “Eat Local America”. All are members
of National Cooperative Grocers Association (NCGA)—a business services
cooperative representing nearly 110 retail food co-ops nationwide.
Since peak harvest time varies
throughout the nation, the challenge duration may vary from a one-week to onemonth period, depending where people
and stores reside. Most participating coops will conduct the Challenge based on
their region as follows:
June 15 – July 15
South, Southwest, and California
July 15 – August 15
Plains, Midwest, and Northwest
August 15 – September 15
Northeast, Mid-Atlantic, Ohio Valley, and Upper Midwest
that it’s possible—and not too difficult—
to eat local food year-round. Fruit and
vegetables can be preserved until the next
harvest season, via canning, freezing, root
cellars, and dehydrating. But don’t think
local is limited to produce. New Pi is the
go-to source for local dairy products, including milk and artisan cheese, as well
as eggs, meat, poultry, fish and baked
goods, like artisan breads.
For more information on “Eat Local
America”, visit www.newpi.com. 5PNT(VJUBS4UVEJP
Beginning June 1, food lovers can learn
about all participating “Eat Local America” initiatives at www.eatlocalamerica.
coop. New Pioneer encourages members to join us in participating from
August 4 – 10.
More About Eating Local
Although we’re holding this Challenge during peak season for fresh produce, we hope to educate our shoppers
summer 2008
29
what’s cooking at the co-op?
Thanks for your interest in New Pioneer cooking classes and wine
sampling events! Registration is required, so please contact Stephanie
Catlett at 338-9441, ext. 36, or [email protected] to sign up. Classes
are held at the Coralville store unless otherwise noted.
Capture Wild Yeast & Make Fabulous Sourdough
with Tim Palmer
Tues., June 17, 6–8pm
$15/person
Join Tim Palmer of Clover Hill Creations as he unlocks the secrets
to great sourdough breads and recipes that you can prepare in your
very own kitchen! In this class you will create your own starter using wild yeasts and learn how to bake a delicious loaf of rustic sourdough bread and outstanding focaccia. Additional recipes will feature
fresh sourdough pancakes and crispy sourdough onion rings that are
a real crowd pleaser! You will leave this class with a container of your
very own ready-to-use sourdough starter, so you can begin baking at
home the very next day.
tive Chennai, India. Sujatha learned cooking from her mother and
mother-in-law, who emphasized preparing the traditional south Indian sambar powder from scratch. This spice mix includes roasted
and ground lentils, turmeric, coriander, and of course, dried chilies.
(The chili fire level at this class will be “medium.”) Join Sujatha as
she demonstrates the preparation of a classic vegetarian meal from
southern India, including Vegetable Upuma (veggies with cracked
wheat), Aromatic Tomato Mint Rice, Spicy Cauliflower Curry, and
for dessert, Sojji Kesari. For the beverage we will serve chai, spiced
black tea prepared with milk. Samples of suggested beer and wine
will be offered as well.
Turkish Delight
with Ferzan Akalin
Thurs., June 26, 6–8pm
Favorite Summer Pairings of Food and Wine
$15/person
with Carrie Turner
Thurs., June 19, 6–8pm
Ferzan Akalin grew up in Istanbul in a family of great cooks. When
she can spare the time from her work in Physics at the U of I, Ferzan creates great Turkish meals. Join Ferzan as she demonstrates the
preparation of the savory phyllo pastry appetizer Borek, filled with
Feta cheese, dill, and parsley. Next is the traditional dish Hunkar Begendi, a thick tomato beef stew served over grilled and pureed eggplant. Dessert will be Seker Pare, a rich dough baked into rolls and
sweetened in a sugar syrup. We’ll sample a lively red wine from the
Mediterranean.
$20/person
Summertime and the living is easy, especially when you entertain guests
with these popular pairings selected by New Pioneer Food Co-op
specialty staffer Carrie Turner. Food and wine can complement each
other. Join us as we sample sparkling Spanish Cava with Brie, Sauvignon Blanc with sushi, Chardonnay with popcorn, and Zinfandel
with smoked salmon. We’ll savor an Italian red wine with hard salami and sharp Cheddar, and close with Port and poached pears with
Maytag blue cheese. Sample size portions will be served.
Cooking of Southern India
Fast Meals from the Plant Kingdom
with David Burt
Tues., July 8, 6–8pm
$15/person
with Sujatha Venkataraman
Tues., June 24, 6–8pm
$15/person
Sujatha Venkataraman loves the spicy fare characteristic of her na-
30
new pioneer food co-op’s newsletter
Vegetables and grains are the stars in these recipes from the kitchen of the popular Red Avocado restaurant. Dave will demonstrate
the preparation of Black Bean and Sweet Corn Fritters on a Bed of
Braised Leeks, Veggie Burger on a Bed of Garlic-Lime Wilted Spin-
ach, Romaine and Arugula Salad with Umeboshi Vinaigrette, and
Udon Noodle Salad with Yam Pâté. It’s easy to make these recipes
with prepared items from The Red Avocado which are sold at the
Co-op, like Spiced Walnuts and Yam Pâté.
Peach Party
with Elizabeth Weinberg
Thurs., July 17, 6–8pm
$15/person
Refreshing Summer Soups
Join Chef Elizabeth Weinberg as she enjoys the harvest of fresh peaches. Liz will demonstrate the preparation of Sweet and Spicy Pork Peach
Kabobs, Green Onion Rice Pilaf, Green Salad with Peach Vinaigrette
and Toasted Almonds, White Wine Sangria with Peaches, and will
conclude the party by preparing Peach and Blueberry Cobbler.
with Jedn Bordon
Thurs., July 10, 6–8pm
$15/person
Cool summer soups are appealing when the mercury climbs. Put the
bright flavors of fresh local vegetables on your table! Join experienced
soup maker Jedn Bordon as she prepares several of her summer favorites, including Chilled Avocado Soup, hot or cold Zucchini Soup,
Chilled Tomato Basil Soup, and Fruit Gazpacho. For a special treat
Jedn will prepare Chilled Buttermilk Soup with Stilton Cheese and
Pears, which Jedn reports works well as an appetizer or dessert.
Refreshing White Wines for Summer
with Jay Berry
Tues., July 15, 6–8pm
$20/person
Salsa Fabulous Salsa
with Tim Palmer
Tues., July 22, 6–8pm
$15/person
Tim Palmer of Clover Hill Creations knows how to combine fresh local
ingredients to make great salsa! Join Tim as he shows how to prepare basic fresh Pico de Gayo using raw ingredients, as well as traditional cooked
salsa. Stir your spirit of adventure with salsas featuring fruit and avocado,
and learn how to achieve the desired level of chili pepper “fire”. For fun,
Tim will demonstrate the preparation of guacamole, and make healthy
homemade baked tortilla chips. Tim will share countless serving ideas for
Americas’ favorite condiment! Students will take a tub of salsa home.
Do your tastes in wine change with the seasons? In the warmth of
summer, many find white wines appealing.
Enjoy the mild evenings with outstanding
white wines from the Co-op. Join wine enLMT, ABT, ABMP, NCTMB
thusiast Jay Berry as he explores white wine
Licensed Massage Therapist
from around the world, including Chardonnay, Sauvignon Blanc, and Riesling, with a
Shiatsu & Massage
big nod to the great white wines of France.
Therapy
at Towncrest
Wine samples will be accompanied by fresh
2418 Towncrest Drive
bread and suitable cheeses.
Iowa City, IA 52240
Susie R. Garton
(319)430-6310
Celia Dunnington, LISW
Constructive Counseling
for Individuals, Couples,
and Families
“Small Changes Make a Big Difference”
Evening & weekend hours available
20 S. Van Buren St. Iowa City, IA 52240
(319) 631-2881
Explore your creative side!
™ Make your own beaded jewelry, fused glass art and tie-dyes
™ A great selection of reasonably priced beads
™ Locally Hand Crafted Tie-Dyes. Jewelry & Glass
*******DYED HAPPY*******
117 W. Commercial St. Lone Tree, IA.
319-629-5483
Mary Larsen, Owner/Artist
(Come On, Lone Tree is not that far!)
Store Hours:
2pm-10pm-Wed.
11am-6pm-Thurs. & Fri
Noon-5pm-Sat. & Sun.
summer 2008
31
PRSRT STD
U.S. Postage
PAID
Spencer, IA 51301
Permit # 63
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.com
Change Service Requested