summer 2011
in this issue
ICARE Pancake Breakfast
Celebrates 25 Years
Meet Sweet Gift Orchard
Garden Classes & Parties
Eat LOCAL
Shop on a Shoestring Budget
The Local Dirt on MOSES
Cooking Classes
focus on cooperation
We’re a business owned and controlled by our members—a co-op!
p. 5
p. 6
p. 8
p. 14
p. 16
p. 21
p. 29
on the cover: Make it a Potluck! Recipes on pages 0-3.
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:
. 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
nonanimal testing methods.
5. We feature grains and grain products that have
not been bleached or bromated.
6. We do not knowingly sell meat or dairy
products from cloned animals or food that
has been irradiated.
7. We respect our members' desire to know what
is in their foods. If you wish to choose nonGM foods, we recommend choosing certified
organic foods and locally grown foods from
suppliers we know. Until the government
changes the law to require the disclosure of
GM components in foods, it is impossible
for New Pioneer to know whether or not the
commercially produced foods on our shelves
contain them.
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 (39) 248-6400.
2
new pioneer food co-op’s newsletter
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 Street • Coralville, IA 52241 • (319) 358-5513
open daily 7am–10pm
ADMINISTRATIVE OFFICE
22 S. Linn St., Unit 2A • Iowa City, IA 52240 • (319) 248-6400
open Mon. – Fri. 8am–5pm
EDITOR Allison Gnade
MANAGING EDITOR Jenifer Angerer
CATALYST DESIGN & PHOTOGRAPHY Mara Cole
PRINTER Royle Printing
Contact Allison Gnade at (319) 248-6407 or
[email protected] to place your display ad.
www.newpi.coop
BOARD OF DIRECTORS MEETINGS
All members are welcome!
July 20 & Sept. 21, 2011
Board meetings are held at 6:30pm at the
Co-op Administrative Office, 22 S. Linn St.,
Iowa City (3rd floor, west end of Tower Place).
Location subject to change.
Members are welcome to share their views with the
BOARD OF DIRECTORS
(year indicates when term expires)
SARAH WALZ (2012) President
466-0908, [email protected]
RICHARD GRIMLUND (2011) Vice President
337-6495, [email protected]
CAROLINE DIETERLE (2013) Secretary
338-8674, [email protected]
HENRY T. MADDEN (2012) Treasurer
338-5689, [email protected]
RAMJI BALAKRISHNAN (2013)
466-0261, [email protected]
JEN KNIGHTS (2013)
331-6631, [email protected]
ROBYNN SHRADER (2011)
466-9006, [email protected]
member open forum
Recently New Pi management decided that some of the staff must wear
“chef coats.” I think these uniforms are
unnecessary, and counter to New Pi’s
philosophy that values its employees as
individuals as well as workers.
I have been a New Pi member for
more than 30 years. I have seen lots of
changes, and been part of the major arguments we've had in that time. Today,
we have two stores that provide great
food and are staffed by excellent people. This is why we do more dollar volume per square foot than any grocery
that I'm aware of. So why issue an edict
– the chef coats – that will upset staff
and will not contribute to dollar volume?
Does management think that chef coats
Step up to the plate run for the New Pi Board!
Applications available in the stores
& online at www.newpi.coop June .
Applications due July  at pm.
Catalyst Member Open Forum is an opportunity for members to express their
views about the Co-op experience. Submit comments to Allison Gnade at
the Iowa City store or email [email protected]. No more than 500 words.
Deadline for the Fall 2011 issue of Catalyst is Friday, July 29, 2011 by 5pm.
will increase profits? Does management
not realize that this will be perceived as
a slap in the face of staff ? Does management consider the uniformed workers
at Hy-Vee (where I also shop) – to be
your model?
In an era when dress codes are falling
by the wayside in the workplace, what is
the point here? When I started out as a
teacher I had to wear a tie and sports
jacket. Now we can wear anything that's
respectable. Why should New Pi staff
have a dress code that's more stringent
than teachers? The New Pi staff always
looks respectable to me, and I’m an old
cranky guy. Why issue an edict that goes
against the entire history of New Pi – a
store that has always been proud of the
individuality of the staff ?
In my 45 years in the workforce –
steel mill laborer, retail store clerk,
teacher, newspaper columnist, etc., I
have noticed that management sometimes likes to tinker for the sake of tinkering. That is not smart management. I
urge New Pi's management to reconsider
the chef coats. Even though they've been
purchased and employees have started
wearing them. Even if it would be hard
for you to say “maybe I've made a mistake” (and it is hard, I know). It would
be better to abandon this idea than to
press forward with it. I honestly can see
no good reason for forcing staff to wear
chef coats. You have a great staff. Don't
force needless edicts on them.
Don’t Miss Out on the
Good Stuff
Our staffers always have our eye on the
news to help keep you informed. Even if
you aren’t friends with us on Facebook
or track us on Twitter, we want to share
some of our recent web treasures with
you. Here are some of the highlights:
“Reversing Roles, Farmers Sue Monsanto
Over GMO Seeds”
Genetically modified seed giant Monsanto is notorious for suing farmers in
defense of its patent claims. But now,
organic farmers are striking back. Wish
them luck! http://s.coop/5fv
“The Last Days of the Low-Fat Diet Fad”
It's a complicated lack-of-information
matter, but it's so nice to read that the
"chairman of the department of nutrition
at the Harvard School of Public Health
declared flatly that ‘Fat is not the problem.’” http://s.coop/640
“Want to Feed the World? Technology Isn’t
a Silver Bullet” Infrastructure is more important that crop yields in feeding the
world – we could be doing it already.
http://s.coop/5fy
A compendium of food blog sites,
reflecting emerging food trends in real
time: www.tastespotting.com.
Gary Sanders 42
summer 2011
3
Foodies Unite!
Miss Nik, Coralville Mistress of Cheese
A
s we celebrate New Pi’s humble beginning in 97 this fall, it’s the perfect time to look back at some of the food
trends that dominated the 970s.
You can’t mention food in the 70s
without talking about fondue. Parties
centered around this communal dish were
all the rage. It’s a great way to entertain,
even in warmer months, since it doesn’t
involve the oven. Briefly steamed broccoli, cauliflower, asparagus, or pepper
strips add color and textural interest to
your ‘due. Small pieces of ham, sausage,
and cooked potatoes are hearty additions
that truly make it a meal.
The December , 970 Life Magazine featured an article on “The Move to
Eat Natural,” the cover graced by model/natural foods store owner Gunilla
Knudsson, with a backpack full of organic veggies.
A growing number of Americans
were seeking out foods grown organically, although stores that sold natural foods were few and far between in
the 70s. Whole grain breads, humanely raised meats without antibiotics and
growth stimulants, and fruits and vegetables free of pesticides were gaining favor
with consumers that began to wonder,
“Just what the heck is in my food?”
To compensate for the lack of availability of organic and natural food stores,
people turned to mail-ordering and began forming co-ops. The Life article stated: “On a mass scale, organic foods and a
supermarket economy are incompatible.”
Forty years later, there’s just one thing
to say about the move to eat natural –
you’ve come a long way, baby!
The natural food movement of the 70s
brought things like tofu, yogurt, and granola to store shelves and kitchens. Magazines like Gourmet and Bon Appétit began
to include mentions of “hippie natural
4
new pioneer food co-op’s newsletter
Miss Nik and her little brother, Nathan, enjoy life in the 70s.
foods” and even recipes. Molly Katzen of
the Moosewood Collective published her
first vegetarian cookbook in 977.
“Pop wines” were a huge segment of
the 970s beverage industry. Favorites
included Annie Green Springs, Ripple,
Mateus, and of course, Cold Duck. Offdry to sweet and inexpensive wines were
hugely popular, and THANK GOD
Sutter Home jumped on the bandwagon. Winemaker Bob Trinchero’s use of
the saignée technique and calling the finished wine White Zinfandel saved old
Zinfandel vines from being ripped out
and replaced with the trendier Cabernet
and Chardonnay vines.
Zinfandel is a spicy, complex, berrydriven red, often described as brambly
and jammy. There’s no such thing as a
White Zinfandel grape. The sweet pink
wine is actually just a portion of the juice,
poured off the top, to ensure the remaining Zinfandel got maximum flavor and
color penetration from the skins.
The natural foods movement has
blossomed from a few tiny seeds in those
years into a huge part of mainstream culture.
Celebrate the 70s and New Pi’s 40th
this fall. Try your hand at a Chez Panisse
or Moosewood recipe. Throw a fondue
party for your friends and neighbors.
The 70s were a happening time – can
you dig?
Peace Out! AMMA
Come meet Mata Amritanandamayi,
a renowned humanitarian
& spiritual leader.
coralville, Iowa
Free Public Programs:
June 25th - 10 am and 7:30 pm
June 26th - 10 am and 7pm
• Mornings – meditation, individual blessings
• Evenings – spiritual talk, music, meditation,
individual blessings (Devi Bhava on 26th)
All programs held at Coralville Marriott
Hotel & Convention Center
300 East 9th Street
Visit www.ammaiowa.org for information or call 1-319-330-8595
ICARE (Iowa Center for AIDS Resources and
Education) Pancake Breakfast Celebrates 25 Years
Patti Zwick, longtime Iowa City New Pi staffer, with quotes from John Higgins, former general manager
“Why not pancakes?”
I
ndeed, why not pancakes! Twenty-five
years ago, former New Pioneer General Manager John Higgins came up with a
fundraiser idea for ICARE.
John was (and is) a pancake lover. He
has memories of making pancakes on
cold winter mornings in the back room
of the Co-op on Bowery Street and of
summer pancake breakfast parties at his
house in Cedar County. His vision was
to offer the Co-op’s organic and gourmet food to help meet the needs of the
recently formed ICARE organization.
“The ICARE group was really interesting, lively, brave people, on the frontlines of issues. There were several local
people who were in crisis such that, in
addition to being gravely ill and terrified, and cut off from their insurance,
were losing their jobs and their housing, had no transportation to health care,
etc.,” remembers John. “There was rampant hysteria, misinformation, prejudice,
and scorn to contend with. ICARE was
trying to step into the breach and provide services, or be an intermediary with
doctors, lawyers, and others. It was crisis activism.”
So, in 986, the first ICARE Benefit
Pancake Breakfast was born. Volunteers
from the Co-op and ICARE scurried on
into the early morning hours to unload and
set up the rented grills and work stations.
Steve Moen, produce manager then
and now, recalls juicing 9 cases of oranges! Coffee was brewed and several
varieties of pancake batter were mixed
in five-gallon buckets. Then plates with
pancakes, sausages, strawberries, blueberries, and New Pi’s great maple syrup
were served.
As the years went on, the lines of people grew longer and longer.
In addition to the breakfast, the fundraisers held theatre events, parties, and
also sought grants. John set up education
sessions for Co-op staff on AIDS to inform and to demystify. We helped raise
the community’s awareness of ICARE
and the issues.
That first event, in 986, brought in
$2,500. Now, money raised from the
breakfast and from business contributions can reach $5,000.
As John recalls,“It was a proud collaboration between the Co-op and ICARE.
It was expressive of our aspirations to be
more than just a food shop, but [also]
to bring the community together for an
important social need and to support a
voice for social justice.” Visit New Pioneer’s sculpture at
Sand in the City
August 12-14
New Pi ICARE Annual
Pancake Breakfast
Sunday, June 5
8am - 1pm
Chauncey Swan parking ramp
Enjoy a gourmet pancake
breakfast for a good
cause!
Tickets available at both New Pi stores.
$10 – day of event, $8 – in advance
Children 4-12 – half price
Children 3 and under – FREE
Volunteers may eat at no charge
new pi’s talented team is led by our
own miriam avila. sand in the city
benefits summer of the arts.
in downtown Iowa City,
and vote for your favorite!
summer 2011
5
Meet Sweet Gift Orchard!
Theresa Carbrey, Education, Earth Source Garden, and Sweet Gift Orchard Coordinator
E
veryone loves fresh, ripe fruit. Even the smallest child, not
yet able to speak, will make happy sounds and extend their
hand in the universal sign for “More!” What would we do if
the planes and trains and trucks stopped bringing us fruit? It
would be a bleaker menu! But we can grow fruit in Iowa. Let’s
plant a demonstration orchard!
How hard could it be to plant an orchard? I found challenges and success as I worked this winter and spring to establish
Sweet Gift Orchard, and simultaneously, The Alley Orchard.
My inspiration had come in July of last year, when I noticed
fruit was the Food Bank’s most needed item. As I had been regularly indulging in fresh berries, I felt a pang for those without.
What a sweet gift fruit is! From sun, water, soil, and a whip
of a tree one can make a minor miracle. Thus I found the name.
Then I set out to site and plant a small orchard. The surplus
could go to the Food Bank, a gift to the community. My coworkers were supportive, but top management would not buy
us a farm, darn it!
After much trudging through snow to examine sites, we settled back to our garden at Harvest Farm and Preserve, owned
by Doug and Linda Paul. Earth Source Garden has enjoyed
several successful seasons there. Thank you to Fred Meyer
and all the design team at Backyard Abundance, who worked
6
new pioneer food co-op’s newsletter
to create the design shown here! (See the sidebar: Why create
plantings which mimic nature?)The orchard beds are in the
process of being planted, as we go to press.
The Alley Orchard
Meanwhile, at 523 Iowa Avenue, Jason Thrasher, Iowa City
store manager, has been supportive of a campaign to show how
to grow food on an urban lot around our IC Store Operations
office. (See Winter Catalyst 200/20). In collaboration with
Backyard Abundance, much of the lot has been planted in Edible
Forest, a permaculture food/beauty/low-maintenance planting scheme which includes paw paws, currants, and comfrey.
Adjacent to the 523 Iowa Avenue property is a small strip
of land along the Ralston Creek. Three apples and one cherry
joined the strawberries and picnic tables already on the site,
and this became The Alley Orchard.
The young trees look perky in their new home. We are less so,
covered in mud. But we are happy. I wonder,‘Will the young trees
thrive? Will they bloom and set fruit? Will I know what to do
when they are sick or threatened?’ Like a new parent, I have to trust
to the fates and to our collective ingenuity and resourcefulness.
Follow our orchard triumphs and tragedies through Facebook, the monthly eCatalyst, and the upcoming Catalysts, and
join us at Earth Source/Sweet Gift Garden Parties! We insist
on having a good time while doing good! Why create plantings that mimic
nature?
Fred Meyer, Backyard Abundance Director
Why create plantings which mimic nature? The landscape cares
for itself, mimicking a healthy woodland edge ecosystem. Instead of our energy being expended through constant oversight
(weeding, watering, tilling, fertilizing), we instead redirect that
energy toward harvesting, processing, and celebrating.
We begin to focus less on the production of food, to focus on
yields; that is, understanding what the land and plants (and
people) provide naturally.
This “permaculture approach:”
• Decreases labor because:
• Certain plants provide nutrients (“fertilizer”) for other
plants.
• Weeds are kept out through a dense and continuous
ground cover.
• There is no need to replant each year.
• The soil is not tilled.
• Decreases water inputs because the ground covers and plants
Left, Theresa and Jason Thrasher, Iowa City Store Manager,
reduce evaporation and increase soil tilth.
Working Members Roxane Mitten, and Leanne Hemingway• Increases soil health through undisturbed roots, soil
Siebels plant trees, in protective sleeves, in The Alley Orchard.
microbes, and fungi.
• Increases yield because we create multiple layers of food: trees, shrubs, herbs,
and ground covers.
• Reduces climate change because it sequesters carbon through undisturbed
at
soil & requires no fossil fuel to maintain.
• Cleans water through healthy soil.
• Supports insects and birds by providing habitat in the multiple layers of
Massage Therapy and Energy Medicine bring
vegetation.
a unique depth of healing to the body,
• Reduces pest infestations by attractmind, and spirit of each client.
ing a wide diversity of friendly birds
and insects.
PROFESSIONAL • COMPASSIONATE • EFFECTIVE
• Saves money because we do not need
to water or fertilize.
Our clients feel the difference we make in their lives.
• Is beautiful in its multilayered diversity
Make an appointment today to feel the
of constant color and buzzing activity.
difference in your life.
• Provides a place to sit in the shade and
chat – invaluable in helping us observe
221 E. College St., Ste. 211 • 319-337-3313
www.eastwindhealing.com • [email protected]
how healthy ecosystems work.
Visit us on Facebook!
Learn more at
http://www.BackyardAbundance.org
Holistic Massage Therapy
Eastwind Healing Center
summer 2011
7
Classes at Earth Source Garden
Natural Pest Control
On Harvest Lane, NE corner of N. Scott Blvd. and Rochester
Ave., Iowa City. Please register at www.newpi.coop or contact
Genie Maybanks at (39) 248-6408 if you need assistance.
with Joanne Leach
Wed., July 27, 7:00-8:00pm
$5/person
Compost Management
It’s a bug-eat-bug world, if you manage things right. You'll want to
create the appropriate conditions to reduce pests and disease. Learn
about natural pest remedies, including insect-eating insects, with
Master Gardener Joanne Leach. We’ll also consider how to address
concerns with rabbits, deer, raccoons, and crows.
with Loren Leach and friends
Wed., June 8, July 27, Aug. 7,
and Sept. 2, 7:00pm
$5/person
Turn pulled weeds and spent garden plants into fertile soil by making compost! Join Loren Leach and friends as they manage the ambitious compost program at Earth Source Garden. Join the fun for
a hands-on learning experience.
Culinary Herbs: Propagation and Uses
Seed-Saving: Part One
with Roxane Mitten
Wed., July 27, 6:30-8:00pm
$5/person
Learn about the time-honored tradition of saving seeds from year to
year, an opportunity to preserve rare, favored strains, and be more
secure in your seed sourcing. We’ll look at spinach, beets, lettuce, and
kale, which should be in full seed at this time.
with Joanne Leach
Wed., July 3, 7:00-8:00pm and
Fri., Sept. 23, 6:30-7:30 pm
$5/person
Seed-Saving: Part Two
Culinary herbs make good food taste great! Learn which herbs grow
best in Iowa: how, when, and where to plant, how to gather and dry,
and get useful recipes for great butters, pesto, and vinegars.
Vermicomposting Basics
with Roxane Mitten
Wed., Sept. 4, 6:00-7:30pm
$5/person
Learn about the fascinating sex life of squash… and why we care.
We’ll share the exacting process to reproduce genetically true squash.
with Roxane Mitten
Wed., July 3, 6:30-8:00pm
$5/person
Meet the helpful composting worms! Worms can eat your vegetable
trimmings and make fertile castings for plant fertilizer. Learn how it is
done, indoors and out. First 5 students get a free starter pack of worms!
L
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Liv -free
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Sta tom Y!
p A
Sym TOD
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of
Annette Flora, DC
8
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Low Force
Chiropractic
with
a Specialized Technique
to Locate & Release
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Flexible Scheduling
8UI4U5JQUPO*"ß
new pioneer food co-op’s newsletter
Earth Source
Garden Parties
Tour Earth Source Gardens!
• See the fledgling Sweet Gift Orchard
• Enjoy refreshments from the gardens
• Learn from the Co-op demo plots
• Participate in educational games and
crafts…live music, too.
Everyone welcome!
Summer Solstice, June 2, 5:30-7:30pm
Garlic Braiding, July 22, 5:30-7:30pm
Kale Fest, Aug. 25, 5:30-7:30pm
Fall Equinox, Sept. 22, 5:00-7:00pm
Beverages for Your Garden Party
Robert Morey, Iowa City New Pi Specialty Manager
I
write these words at the end of March,
and though it’s officially “spring,” the
grey skies, brown earth, and whipping
wind show that winter is always reluctant to release its hold.
So it is a comfort to me to know that,
when you read these words, it’ll be the
time of year when Iowans can enjoy meals
on porches or in the grand out-of-doors.
When the weather turns from almost
bearable to heavenly to beastly hot, I turn
increasingly to wines that are lighter in
body, lower in alcohol, brisk, and refreshing.
I’d like to highlight two categories of
whites for your drinking pleasure before
rounding back to my favorite beverage
of summer.
The first white is Vinho Verde. This
“green wine” from northwestern Portugal
(so called because the grapes are harvested rather early, the wines released quickly
and intended to be drunk within a year)
is bright, with crisp fruit and a slight
effervescence.
Vinho Verde is the perfect wine to
kick off your garden party. It pairs nicely
with light appetizers or cheese plates. We
have a few different Vinho Verde wines
to choose from, and they’re all less than
ten bucks a bottle!
The second white wine I’d like to
spotlight is Picpoul de Pinet. Grown a
virtual stone’s throw from the Mediterranean in the south of France, Picpoul
is lemony and terrifically refreshing –
perfect with shellfish, salads, and other
light summer fare.
I keep a three-liter box of Picpoul in
my fridge at all times. As the saying goes,
“I like to cook with wine, and sometimes
I even put it in the food!”
All right, so now I come around to my
favorite beverage of summer: dry pink
wine. No, pink wine is not usually sweet,
and no, it is definitely not what some of
my customers have suggested—voices
lowered, eyebrows arched—that it is
some kind of “sissy-pants wine.”
Far from it. Rosé wines the world over
are predominantly dry, meant to be enjoyed (usually) within a year of bottling.
Here are five reasons you should be drinking a lot more pink wine this summer:
5. Aesthetics. Look at it in the glass.
You’d never expect so many different
shades of pink, and every one of them
is beautiful.
4. Price. You can find a rosé wine for
over $20, but most are well below that,
with several hovering around $0.
3. Sociability. A fine dry rosé can
appeal to any wine drinker, from the
greenest novice to the most jaded
curmudgeon.
2. Food companionability. With the
exception of Champagne (which is, alas,
more expensive), there is no more versa-
tile food wine than dry rosé. Fresh garden salads, stir fry, spicy foods, pizza,
even grilled steak can be improved by
the addition of a glass of good dry rosé.
. The most important reason, of
course, is flavor. Dry rosé is yummy.
And it’s fun to drink.
We at New Pioneer have been dryrosé cheerleaders for years. Come by and
ask us about our current favorites! summer 2011
9
what’s for dinner?
Make it a potluck! Summer’s the time for soaking in the beautiful natural world, breathing in the fresh air from your garden, porch, or patio. Make it a party, impromptu or
planned – any potluck’s a festive affair. Take a cue from one of these recipes, contributed by our wonderfully talented staff here at New Pi. If you’re short on time, a beverage
for the group, a bowl of fruit, or something from our deli would not be remiss. Jump in!
CATHY’S AKA HENRY’S TH BIRTHDAY
POTATO SALAD
Courtesy of Steve Moen
4 small new red potatoes
6 hardboiled eggs
2 medium scallions (green onions), thinly sliced
3 T. fresh dill, chopped
2 T. fresh parsley, chopped
½ T. caraway seeds
½ t. salt
½ t. ground pepper
¾ c. sour cream
¾ c. mayo
CUCUMBER SALAD
D
Courtesy of Mara Cole
or
Makes an excellent side dish for
grilled meats. Eat outdoors & enjoy!
joy!
 c. vinegar
 c. water
pinch of salt
 c. sugar
4-5 large cucumbers, peeled and
sliced
 small red onion, thinly sliced
 small bunch cilantro, chopped
 c. salted peanuts, crushed
Combine vinegar, water, and pinch of salt,
and bring to a boil. Slowly add sugar until fully dissolved. Pull mixture off heat
and let cool in a large bowl in refrigerator.
Peel and slice cucumbers and red
onion. Marinate in vinegar mixture for
an hour or two.
Add chopped cilantro before serving.
Top individual servings with chopped
or crushed peanuts.
10
new pioneer food co-op’s newsletter
Make 6 hours in advance, preferably 24.
Cook potatoes until tender (but not falling apart).
Drain, cool, and slice. Chop eggs. Combine eggs, potatoes, and green onion in a large bowl. Add all remaining ingredients except sour cream and mayo. Mix
sour cream and mayo, and fold into potato mixture.
COWBOY CAVIAR
Courtesy of Genie Maybanks
I had something like this at a party years ago.
Sometimes, when no one is looking, this is all I
eat for dinner. It even goes great with eggs for
breakfast.
2 cans black beans, rinsed
 can kidney beans or black eyed peas,
rinsed
kernels cut from a fresh ear of Iowa
sweet corn (or  can corn, rinsed)
 small red onion, finely chopped
 green bell pepper, chopped into
bean-sized pieces
-2 jalapeño or hot peppers, finely
chopped
 lime, juiced
leaves from  bunch cilantro, chopped
 pint cherry tomatoes, quartered
4 T. red wine vinegar
 T. olive oil
 T. adobo cumin spice blend, or a
mixture of cumin, oregano, &
garlic salt
 whole avocado, diced
Mix all ingredients except avocado together
in a bowl.
Gently stir in avocado.
Serve with chips.
LACINATO KALE WITH
CASHEW BUTTER AND
HABAÑERO
Courtesy of Eric Creach
Lacinato kale or young plantain
leaves from an unsprayed yard
cashew butter
 habañero pepper, minced
 clove garlic, minced
 cucumber, chopped into sticks
(suggested addition from Genie)
Mix habañeros and optional garlic into
cashew butter. Lay out the leaves and
spread the cashew butter on them.
Include cucumber, roll up, and enjoy.
summer 2011
11
SPINACH ARTICHOKE DIP
Courtesy of Ryan Moore
This one always seems to be a pleaser.
Options:
• If it's too thick, add mayo.
• If you fancy yourself "insane," add
chopped chipotles with adobo sauce.
• Substitute leeks or shallots for the
onion.
• Add Italian sausage. Then it
STARTS to get decadent!
 garlic clove, chopped
 medium white onion, diced
2 T. butter or olive oil
 can artichoke hearts, drained
 (0 oz.) pkg. frozen chopped
spinach, thawed and drained
 can diced chilies, drained
 (8oz.) pkg. cream cheese
½ c. sour cream
⅓ c. grated Pecorino Romano
¼ c. grated Parmesan cheese
 c. shredded mozzarella
Preheat oven to 425˚F.
Chop the garlic and onion. Sauté the onion in a skillet over medium heat with
butter or olive oil. After about 3 minutes,
or when the onion starts
to brown, add the garlic.
Sauté another minute.
Remove from heat and drain.
With the exception of half of
the mozzarella, mix everything
together with your hands or a mixer. Transfer to a 9x3 pan, and spread
the remaining mozzarella over the top.
Bake for 20-30 minutes, until the mozzarella browns on top. Enjoy!
Preheat oven to 400˚F.
GARLIC ROASTED
AST
TED
VEGETABLES WITH
KALE & QUINOA
Rinse and chop vegetables. Toss with
garlic, olive oil, salt, and pepper.
Courtesy of Allison Gnade & Genie
Maybanks, taking cues from Food52
Spread evenly in a roasting pan. Bake 3545 minutes, until edges brown.
2-3 yellow squash
2-3 zucchini
-2 handfuls fresh green beans
 large red bell pepper
2-3 T. minced garlic
several splashes olive oil
sea salt & black pepper
 c. quinoa, rinsed
2 c. chicken broth
 T. garlic, minced
3 kale leaves, sliced into ribbons
optional: toasted pine nuts, feta,
and/or a squeeze of lemon
Bring chicken broth to a boil. Add quinoa, garlic, a splash of olive oil, and salt
and pepper.
Return to a boil, cover, and reduce heat.
Cook for about 0 minutes, adding the
kale for the remaining 30 seconds of
cooking time – just long enough to make
its color vibrant.
Mix with roasted vegetables and optional
pine nuts or feta, season to taste with salt
and pepper and optional lemon. Serve
hot or cold.
GRASSFED BEEF BURGERS
Courtesy of Genie Maybanks
Makes two patties—Feeds two girls and
one dog ; )
½ lb. grass-fed ground beef
2 t. garlic powder
2 t. Worchester sauce
pepper to taste
Shape two patties, slightly bigger than the
circumference of the bun. (They’ll shrinkk
when cooking, but grass-fed beef doesn't
12
new pioneer food co-op’s newsletter
DEVILED EGGS
D
Courtesy of Jen Angerer
C
If your party is outdoors, place your plate
of eggs on a bed of ice just in case, but they
probably won’t last long enough to spoil!
pr
sh ri n k
as much as
corn-fed beef –
it’s typically lower in
fat). Make sure they’re even
in size and uniform in thickness –
flat burgers cook more evenly.
Hint: make a few indentations on the top
to help toppings stay in place.
 dozen eggs
7-0 olives, chopped (kalamata or
green are her favorites)
2 t. olive juice or vinegar
 t. spicy brown mustard
½ c. mayonnaise
to taste: dash of garlic powder,
onion powder, salt, and pepper
optional: parsley, green onion,
and/or paprika to garnish
Sprinkle with all ingredients.
Cook about five minutes on each side.
Do not press while cooking – this eliminates juice and flavor. For mediumcooked burgers, a meat thermometer
should measure 40-60˚F.
Let stand off heat for a few minutes.
Dress with condiments and enjoy!
Boil eggs and cool. Peel, slice in half
lengthwise, and remove yolks. Set whites
aside.
In a mixing bowl, mash egg yolks, and
add all ingredients but olives. Mix until
smooth, then mix in olives. If too dry, add
mayo and olive juice or vinegar.
With a pastry
p y bagg (for fancyy eggs),
gg fill the
eggg whites
w ites with the yolk mixture.
wh
Garnish with parsley, green
onion, or paprika.
BLUEBERRY OR
MIXED BERRY CRISP
Courtesy of Allison Gnade
Bon Appétit, August 1999
2 - 2 oz. pkgs. frozen berries,
unthawed, or ½ lbs. fresh
¼ c. sugar
 c. flour, divided into ¼ & ¾ c.
 T. lemon juice
¾ c. oats
⅔ c. brown sugar
 t. cinnamon
½ t. ground ginger
¼ t. nutmeg
¼ t. salt
7 T. chilled butter, diced
Preheat oven to 375˚F.
P
Combine berries, ¼ c. sugar, ¼ c. flour,
C
aand lemon juice. Toss to blend and transffer to a 9-inch glass pie dish.
C
Combine
remaining ingredients (including ¾ c. flour), except butter.
in
R in diced butter with fingertips.
Rub
Sprinkle crumble over berries.
S
B
Bake
until berries bubble up thickly,
aabout  hour.
L
Let stand 5 minutes and serve warm or
aat room temperature.
summer 2011
13
Everyone's Invited to a "Feast from
Farms" with "Eat Local" Initiative
Jen Angerer, New Pi Marketing Manager
Farmers’ Market
Schedule
Iowa City
Farmers’ Market
Saturdays from 7:30am - Noon
Wednesdays from 5:00 - 7:00pm
May 4 – October 29
Located in the Chauncey Swan Parking
Ramp, ground level, kitty-corner from
New Pi Iowa City.
Coralville
Farmers’ Market
Mondays and Thursdays
from 5:00 - 8:00pm
May 2 – October 6
Located in the Coralville Community
Aquatic Center parking lot.
Sycamore Mall
Farmers’ Market
Tuesdays from 3:00 - 6:00pm
May 3 – October 25
Located in the Sycamore Mall
parking lot.
North Liberty
Farmers’ Market
Sundays from :00am - 2:00pm
May 22 – October 9
Located in the north-side parking lot of
the North Liberty Recreation Center.
14
new pioneer food co-op’s newsletter
W
ant to learn more about 'eating local'? New Pioneer is launching a
campaign this summer to help people do
just that. From August -7, we encourage exploring the benefits of eating the
region’s best locally sourced foods
through Eat Local, America!, an initiative led by co-op grocers nationwide.
New Pioneer will have sign-up sheets
at both stores and online at www.newpi.
coop beginning in mid-July. All participants will have a chance to win great prizes
for their participation. So, at whatever
level you can participate, let us know by
signing up! Our goal is to have over 200
New Pi area participants this year.
Participants are asked to set a goal
for themselves. Whether it is eating one
meal a week made with local foods or
trying to source a specific percentage of
meals locally, all participants can set a
goal that fits their lifestyle.
New Pioneer currently defines local
food as within a 250 mile radius of the
Iowa City/Coralville area, or within the
state of Iowa. During Eat Local, America!
and throughout the year, New Pi helps
shoppers identify local food by labeling
local products throughout the store—
look for the green local symbol.
New Pioneer joins over 00 natural
food co-ops hosting Eat Local, America!
coast-to-coast.
Learn more about Eat Local, America!
and how to participate at www.newpi.
coop or www.eatlocalamerica.coop. Mark your Calendars to
Experience the Taste of Local
September 7: Culinary Walk, 5:30–
8:00pm. Tickets available at New Pi.
September 0: Kids' Day at IC
Farmer's Market, 9:00–Noon.
September 24: Building School
Gardens: Time TBA
September 25: Harvest Dinner at
Hotel Vetro, 5:30pm. Tickets available at New Pi.
October : Scattergood Farm,
Practical Farmers of Iowa Field
Day, 3pm
Roger Gwinnup
CONSTRUCTION
We’re in the trade
Of fixing people’s houses.
Once repairs are made,
There’s more happiness with spouses.
319-325-1627
319-628-4930
[email protected]
No vinyl, please.
New Pi Gives
Back!
This past year we made donations to over 200 local nonprofits and causes exceeding
$32,000.
We take pride in serving our
community and seek to be actively involved in issues, causes,
and events supported by our
members.
For a complete list of organizations we made donations to,
please go to www.newpi.coop.
Lois Reichert
has a passion
for goats.
Reichert’s Dairy Air
Stephanie Catlett, former Catalyst Editor
On her forty acre farm, Lois single-handedly milks up to twelve Nubian and La Mancha goats to create her award-winning Reichert’s Dairy Air Chèvre, Feta, and Robiola. At Reichert’s Dairy Air, every goat has a name and a story; and when asked if she
wants to “get bigger,” Lois replies, “No way, it wouldn’t be any fun! I don’t get to spend
enough time with the goats as it is.” Try Lois’s delicate handmade cheese and taste the
care and attention to detail apparent in every bite of this delicious labor of love.
Terri
Wiebold
9LNPZ[LYLK5\YZL
*LY[PÄLK/VSPZ[PJ5\YZL
Need a balanced life?
Higher energy, more focus?
Balanced nutrition plan?
Is your spiritual life void of human spirit?
4LU‹>VTLU‹*OPSKYLU
Expand your approach to health
^^^@V\Y/LHSPUN0UZPNO[ZJVT
summer 2011
15
Sales on the Shelves Mean a Party in the Pantry:
Shopping on a Shoestring at Our Favorite Co-op
Allison Gnade, Catalyst Editor
I
t may sound cute, but it's serious business when it comes to your budget.
It can be simple. The mindset: consider
shopping and cooking as a game. It'll get
your creative juices flowing.
Stock up on non-perishables when it makes sense to (see point …). Buy them
when it’s smart to, use them when you want to.
An under-utilized cabinet, basement, or closet makes an excellent second pantry
if you don’t have the space. Make it. It’s worth your while, and then you’ll have the
building blocks for that next (improvised) recipe.
. Shop the Sales
At New Pi, we have a LOT of sales.
We have new sales on grocery and wellness items twice a month, new sales on
produce, deli, meat, and bakehouse items
every week, and great new deals on wine
every two months. Our “Best Cellars” section boasts the best prices in the country.
If you haven’t been attuned (or getting
our deals flyer – sign up for the monthly
eCatalyst here: http://s.coop/4gm and
you’ll get our sales), you’re missing out.
What this also means: Come in once
a week to take advantage of all the sales
– if you’re a monthly shopper at New Pi,
you’re cutting yourself short.
3. Buy in Bulk
Simply, items in the bulk bins are more economical. There’s no two ways about
it, and they carry a smaller environmental footprint, too.
Bonus: Case discounts are available
on almost everything, sale items included. Buy items you use frequently (like,
say, pasta or canned tomatoes or beans
or juice) by the case—usually 2 or 6—
when they’re on sale.
2. Pack Your Pantry
I’m familiar with two kinds of cooks:
recipe cooks and improvisational cooks.
I myself happen to be a recipe cook, but
I’m working on developing the latter sensibility. Why? Well, spontaneity is fun,
easy, and cheap too. Teach yourself to be
a pantry cook, and you’ve got it made.
Recipes tempt people (like me) to shop
by the letter: go to the store, buy those
items, go home, cook. That works out
great, but doesn’t allow you to take advantage of the sales, unless fate’s on your side.
16
new pioneer food co-op’s newsletter
Bonus: Buying in bulk reduces your external consumption of resources, like
packaging and fuel – bulk item ship more economically. Bring your own containers
from home (re-purpose attractive jars, or upcycle containers into a new life) to save
packaging on both ends. It can be attractive too – there’s nothing more wholesome
than pretty glass jars of red, green, and yellow lentils, rice, oatmeal, and granola on
a kitchen windowsill.
And there you have it. You don't have to lose your shirt to make dinner—maybe
just a shoestring. Without ABS you’re SOL.
Avg. Fuel consumption
City: 54.2 mpg, Hwy: 63.6 mpg
F 650 GS - $9,255.00*
Gina’s BMW Motorcycles
3 Escort Lane
Iowa City, Iowa 52240
800-598-4462
www.ginasbmwmotorcycles.com
Always ride safely and wear proper protective gear. *Price shown is MSRP. Price subject to change. MSRP includes destination and handling
charges but excludes license, registration, taxes, title, insurance and options. Actual price is determined by retailer. © 2009 BMW Motorrad USA,
a division of BMW of North America, LLC. The BMW name and logo are registered trademarks.
Why We Like to Shop Here
I work for New Pi, and love the Co-op like my best friend. Here are a few reminders:
. We’re members. Money spent at New Pi stays closer to the community, and it
stays really close to you—when we're profitable, you get a dividend check.
2. I believe in organics, for the environment and for our bodies. Carcinogens
are dumped into our environment, and we don't want them in our personal interior
environment as well. Whether the effects show up in the doctor's office or downstream, it's never a good thing.
3. Money spent at New Pi supports local jobs. Try not to spend it at places that
provide crummy (short-lived and low-nutrition) products, use more than their fair
share of environmental resources, and pay their staff poorly. I don’t care if it was cheap
– that’s because they "borrowed" resources from our environment and their workers.
4. It’s better for our health, better for our psychology (the feeling of knowing
I’m making the best choices I can), better for the environment, and better for our
local economy.
No reason not to!
Brand New Beginners Series
Adult & Prenatal classes
Monthly Special Workshops
2 weeks $20 for new students
UI Students: $10 every class
Above Hotel Vetro, Off p ed mall
www.icheartlandyoga.com
Grief Counseling
for Loss & Life Transition
or
Basic Mindfulness Instruction
Chris Klug, M.A., C.T.
[email protected]
319.471.0832
Sliding Fee Scale
feeling deeply Ý seeing clearly
responding wisely
Classic &
Contemporary
Furniture
Lighting
Housewares &
Gifts Registry
REALTOR® EcoBroker® GREEN
319-331-0974
LEPIC-KROEGER REALTORS
IOWA CITY IOWA
Corner of Dodge &
Davenport Street
Iowa City, Iowa
319-354-2623
[email protected]
www.designranch.com
summer 2011
17
Seasoned to Taste
Matt Show, New Pi Deli Retail Coordinator
“Live each season as it passes; breathe the air, drink the drink, taste
the fruit, and resign yourself to the influences of each.”
– Henry David Thoreau
N
ature is inspiration incarnate.
We at New Pi are channeling the
growing energy of spring and turning it
into innovative new products, working to
provide you with more foods that align
with the seasonality of our environment.
Just as winter gives way to spring,
spring to summer, and summer to fall,
so too must certain foods and products.
But, this is not a time to embrace loss; it
is the time to look forward to new items
and flavors. We encourage all to stop into
either of our stores and try something new:
Chicken Pineapple Salad
Orange Quinoa Salad
Kale Bacon Bean Pasta Salad
Tempeh Broccoli Salad
Mike’s Marvelous Meatloaf (beef )
Quesadillas
Iowa Beer Cheese Dip
Bacon Red Onion & Quark Pizza
Smoked Tofu
Chicken Tetrazzini
Mushroom Paprika Pasta
Prosciutto Brie Baguette Sandwich
Pepperoni Salami Baguette Sandwich
Smoked Tofu Baguette Sandwich
Pesto Pinwheels
Caramel Pudding Cake
Lime Lemon Pudding Cake
Cake Balls
Almond Brownies (wheat-free)
White Cake (wheat-free)
Mini Mousse Pie (wheat-free)
Mini Lemon Pie (wheat-free)
and many more to come!
As mentioned, our focus is shifting
towards providing more seasonally appropriate foods for you to enjoy. Fear
not, we will not be changing out all of
our products; we will still have customer
favorites like Garlic Lovers’ Pasta Salad,
Spanikopita, and Vegetable Pizza. But, as
we all know, winter will return and thus
so will our favorite salads, entrees, and
other dishes. Please come, experience, and
share in the new flavors and season with
us at New Pi. The divine Caramel Pudding Cake.
John Macatee, D.O.
Osteopathic Manual Treatment (OMT)
Gentle, effective hands-on care for musculoskeletal pain including:
‡ Neck and back pain, headaches
‡ Overuse strains and sports injuries
Prolotherapy
Dr. John Macatee
Non-surgical repair and strengthening of damaged ligaments
and tendons by injecting a non-steroid solution that stimulates
a healing response to eliminate pain and ease movement
1136 Foster Rd., Iowa City)!s
www.johnmacateedo.com s Most insurance accepted
18
new pioneer food co-op’s newsletter
Introducing New Pi’s New Wheat-Free Desserts
House Members
M b
Breathe New Life into
Organic Caucus
Organic Farming Research Foundation
WHEAT-LESS
I N I OWA C I T Y
Crystalized
Carbon:
It doesn't get
any more organic
than this.
Come visit our
Robert Mondavi
wine glasses by
Waterford Crystal.
109 E.Washington • Downtown Iowa City • 319-351-0333 • 800-728-2888 • www.handsjewelers.com
The Organic Caucus in the U.S. House
of Representatives has been inactive in recent years, but new interest from House
members has lead to the caucus being revived. Freshman representative Richard
Hanna (R-NY) has joined long-time caucus co-chairs, representatives Sam Farr
(D-CA), Peter DeFazio (D-OR), and
Ron Kind (D-WI), to re-form the House
Organic Caucus, which educates House
members about organic farm policy and
ways to advance the organic sector. The
timing is critical as we work to maintain
support for organic research and certification cost-share. The caucus was kicked off
with a special briefing on April 8.
The re-formation of the bipartisan
caucus comes at a critical time. Despite
organic agriculture’s strong and growing
presence in the U.S., there have been a
number of attempts in Congress this winter to eliminate and cut critical programs
that underpin the sector’s growth.
Follow the link to build support for
organic agriculture in Congress by urging your representative to join the Organic Caucus: http://w.coop/8hm.
Dr. Tanya English
holistic & gentle
Bio Energetic Synchronization Technique - Master
Activator Methods Technique
Nutrition Consultation
319.325.HEAL (4325)
[email protected] • www.blest4today.com
410 N. 4th St., West Branch
summer 2011
19
One of My Favorite People
Sue Andrews, New Pi Wellness Manager
Olowo-n’djo
G
et out the tissues – Olowo-n’djo is coming.
That was the subject line of an e-mail from my sales rep
and friend, Martyn, from Alaffia. I thought I was going to burst.
The individual that has made such an impact on my professional life, as well as my personal life, is coming to visit my little
Co-op! I’d met and interviewed Olowo-n’djo before, and spoken to him on the phone, and every time we interact I cry. For
those who know me well, this is not normal behavior for me.
Let me back up here. I wrote an article in the Fall 2009 issue of the Catalyst about how I met Olowo-n’djo, the founder
of Alaffia body care products. We sat down so I could write
a simple article and inform people about this company that’s
going above and beyond. Alaffia’s products are great and their
story so moving, that we ended up donating the money we’d
made on their products back to them, so they could utilize that
20
new pioneer food co-op’s newsletter
money for one of their many community projects.
Olowo-n’djo and his wife, Rose, started Alaffia with the
intention of reducing poverty in Olowo-n’djo’s country, Togo,
where they had met.
They looked around and thought, 'Why not use something
indigenous and traditionally used by the people of Togo, like
shea butter?' Shea butter fit their criteria: it’s a sustainable product needed by the world market that can provide women in Togo
with an income to support their families, and empowerment.
These few words represent what this company is all about:
“Advancing Gender Equality and Alleviating Poverty through
the Fair Trade of Handcrafted Shea Butter.”
This company wants to change the world. In just the past
year, they were able to employ fifteen more women in their
Togo womens' cooperative, and they installed solar panels to
help them use computers at night.
If all goes well, they plan to install solar panels at the local
school within the next year. They are currently constructing a
nursery, and they plant ,000 trees annually. This year, they’re
helping to plant an additional 4,000 trees, and hire an arborist.
And there is more—they also have a bike project: they collect bicycles from the Seattle area to send to Togo to help children have a form of transportation to attend school.
Back to the first line: Olowo-n’djo is coming. He will be here
July 28th at 7pm at the Coralville New Pi. Please come hear
his story. I guarantee it will change your life, or at the very least,
turn you on to some really cool products. Bring your tissues.
To register please go to www.newpi.coop/Classes
Events/EventCalendar. The Local Dirt on
MOSES, 2011
Allison Gnade, Catalyst Editor, and Scott
Koepke, Iowa City Grocery Manager
A: So, Scott, you’re a Midwest Organic
and Sustainable Education Service (MOSES) veteran, right? I hadn’t been there
before – I was pretty excited to go this year.
S: I’m still excited about it. Soil, soil,
soil – for me, that’s really why I go to
MOSES. I go to find out about the latest in soil science research... even if it
might be over my head, but it’s the basis
of what agriculture’s all about.
A: Soil really is the basis, but what really got me going was the food system stuff...
but we’ll get to that. What was the major
soil takeaway this year?
S: For me, it was really about the basic
message of plants producing their own
medicine. With proper soil balance, pollinators, mycorrhyzial fungi, and a diversity of companion plants... and the whole
idea of catalysts – one thing has to happen chemically before another pathway
can become available for nutrients to enter the root system.
A: You’ve got it – nature made its own system, and if we can get to know it a bit better, it’s truly a perfect partnership. In a lot of ways, we just need to ease off in agriculture,
we need to do less complicated things – we’ve been overdoing it – but in a more considered and intentional way.
S: We’re trying to educate more people about the overwhelming evidence that
the chemicals are toxins and pollutants – we really don’t have to take these chemical
shortcuts – mother nature can take care of herself. She has all the answers. I mean,
look at the Redwoods. No one’s been fertilizing them with Miracle-Gro, and they’ve
been there for hundreds of years. It’s a lesson in observing nature.
continued on page 22
The Turquoise Tree
Reiki Energy Alignment
Lynn Zimba
Reiki III
319-331-7125
[email protected]
Harmonizing the human essence
summer 2011
Summer 2011 Catalyst.indd 21
21
5/5/11 11:47 AM
continued from page 21
A: Conventional row croppers use chemicals as short cuts, but
they aren’t even a band aid fix – they create so many immediate and
long term problems in our waterways and in the whole ecosystem.
It’s easy to feed crops vitamins, but they’re missing the rest of
the nutritional package. There’s so much more plants can do with
less chemical inputs and more natural fertilizers. Just like humans
– we’re healthiest eating whole foods, and why would plants be
any different?
S: People like us need to get more involved politically on
our community level with soil and water boards.
A: I’ve heard about studies that show that more diverse boards
make better decisions than non-diverse panels of experts. People that
don’t think of themselves as experts but are just interested and invested can be a real asset in making a good decision, in the long run.
A: I’ve got this diagram from one of the Food Systems talks
that really illuminates things (see bullseye diagram at right). It’s
about transparency. At the center, where food is produced for you
by you, there’s absolute transparency. Tier 1 is Farmers’ Markets
and CSAs, where there’s good transparency – you can ask your
farmer, through direct contact, anything you want.
At Tier 2 we have co-ops, like New Pi, where produce can be
traced back to what farm it came from, and we try to share a lot of
information about how it’s produced. According to the UW-Madison Center for Integrated Agricultural Systems, the source of the
image, “Tier 2 businesses... embrace Tier 1 values.”
By Tier 3, with bigger and chain groceries, “relationships with
farms are usually lost,” and you’re losing that transparency. Tier
4 is opaque and “relationships with consumers are superficial.”
I try to stay in those lower tiers – it’s both more interesting, and
that transparency is really important to me for personal, environmental, and local economical health.
S: These conferences get me all jazzed up. We need to use
what we learn away from home in our own community to improve where we live.
CPB REMODELING
Mary Adams, RN, LMT, ABT
Adams Health Advocacy
As your advocate I can review you or your loved one’s overall health care plan, go
with you to physician visits, review your medical records, research your diagnosis and
treatment options and address your specific health or wellness concerns.
adamshealthadvocacy.com
Adams Therapeutic Bodywork
call 351-1173 or visit
"excellence in painting"
interior
exterior
decks
christopher berg
Iowa City, IA 52245
(319) 338-3453
[email protected]
Larry Hanus, D.D.S.
Family Dentistry
Taking New Patients
Safe Removal of Mercury Fillings
Metal-free Composite Restorations
Integrating Dental Health with Whole Body Health
www.IowaMercuryFreeDentistry.com
1040 William St., Iowa City, IA
new pioneer food co-op’s newsletter
Iowa City’s Newest Home Décor Consignment Store!
Now accepting & selling quality items for the home
Hours: Monday - Saturday
10:00 a.m. - 5:00 p.m.
E-Mail: [email protected]
Office: 319-512-5655
22
On the corner of Gilbert Court & Kirkwood Ave.
Call (319) 338-7513 with consignment questions
Or visit us online at hollyhockiowacity.com
S: Something really important for the organic and local
communities at this point is to leverage their power – we need
more producer co-ops, after the model of CROPP (Coulee Region Organic Producers Pool). It’s about being able to supply
larger volumes of products through producer pools. If they
can do that, the cost structure will come down to where more
conventional grocery stores will be able to buy it, making it
more available to more people.
A: New Pi works really hard to make the finances work with
the current model, but we have a special commitment to local growers that’s unusual right now.
S: This year, we’re starting a local pilot program to produce
legumes for New Pi locally. It drives me nuts that they’re im-
ported from China, when we can grow them in Iowa.
It’s really not a big stretch to go from row cropping soybeans to row cropping black beans, once you realize the market
is there. I’ve got a list of twenty row crop items that shouldawoulda-coulda be grown here. Unfortunately it’s going to be
a painfully slow process to turn this ship around.
We can wait around for policy to change things, in terms
of subsidy changes and crop insurance support... or else we
can nourish private relationships in our community. If stores
can find something in their budget, they can buy from local
producers—if they want to make it work. You can pay lower
over here, so you can pay higher over here to make it balance.
Sometimes you have to rob Peter to pay Paul...
A: … but stores with comfortably-sized budgets can make it
work if they're commited to buying locally. Unfortunately it’s not
as big a priority for everyone as it is for us, but like you said, the
alternative is sitting on our hands until policy changes, and I don’t
want to wait for that ship to come in. It might be awhile. Preserving our
natural heritage
for over 30 years.
www.JCHT.org
319 338 7030
Through member support, we:
•
•
Protect and restore prairies, wetlands
and woodlands for future generations,
Maintain/preserve natural areas
for the public’s enjoyment,
Provide family/educational opportunties.
summer 2011
23
Eco-Farming Can Double Food Production in 0 Years, Says New UN Report
Baning Photos of Farm
Animals in Iowa
Kathleen Masterson, Harvest Public
Media, excerpted
They say a picture is worth a thousand words. In IA, it may soon be worth
five years in jail. Livestock operations
in the state are behind a bill that would
make secretly taking photographs or
videos of farm animals — or possessing such images — a felony. They say
the bill is needed to stop activists from
misrepresenting themselves to get jobs
in large livestock facilities with the intention of harming the industry.
But Paul Shapiro, a spokesperson for
the Humane Society of the U.S., said the
bill and others like it are an attempt to
shield America's industrial food production system from public scrutiny.
“The exposés that have been done
at Iowa's factory farms and others have
been done legally,” Shapiro said. “And
they've resulted in convictions for animal cruelty, meat recalls for food safety
problems, closures of slaughterhouses,
and disciplinary actions on (U.S. Dept.
of Ag.) inspectors not doing their jobs.”
The IA bill faces opposition in the
state Senate. Sen. Matt McCoy, (DDM), said it’s a clear violation of st
amendment rights, to the freedom of
expression, and it would set a dangerous precedent.
“The Farm Bureau spends millions
of dollars every year lobbying for bills
like this,” McCoy said. “The industry itself is a multibillion dollar industry and
they would like to see this bill passed."
Status: The IA bill passed the House
in early March, and as of mid-April had
not been debated in the state Senate.
24
new pioneer food co-op’s newsletter
GENEVA March 20 –
mall-scale farmers can double food
production within 0 years in critical regions by using ecological methods,
a new UN report* shows. The study calls
for a fundamental shift towards agroecology as a way to boost food production
and improve the situation of the poorest.
“To feed 9 billion people in 2050, we
urgently need to adopt the most efficient
farming techniques available,” says Olivier De Schutter, UN Special Rapporteur
on the right to food and author of the report. “Today’s scientific evidence demonstrates that agroecological methods
outperform the use of chemical fertilizers in boosting food production—especially in unfavorable environments.”
Agroecology applies ecological science
to the design of agricultural systems that
can help put an end to the food crisis and
address climate-change and poverty challenges. It enhances soil's productivity and
protects the crops against pests by relying
on the natural environment, such as beneficial trees, plants, animals, and insects.
“To date, agroecological projects have
shown an average crop yield increase of
80 in 57 developing countries, with an
average increase of 6 for all African
projects,” De Schutter says.
“Conventional farming relies on expensive inputs, fuels climate change, and is
S
not resilient to climatic shocks. It simply is
not the best choice anymore,” De Schutter
stresses. “A large segment of the scientific
community now acknowledges the positive impacts of agroecology on food production, poverty alleviation, and climate
change mitigation—and this is what is
needed in a world of limited resources."
The report also points out that projects in Indonesia, Vietnam, and Bangladesh recorded up to 92 reduction
in insecticide use for rice, leading to
important savings for poor farmers.
“Knowledge came to replace pesticides
and fertilizers. This was a winning bet,
and comparable results abound in other African, Asian, and Latin American
countries,” the independent expert notes.
“The approach is also gaining ground
in developed countries such as United
States, Germany, or France,” he said.
“However, despite its impressive potential in realizing the right to food for all,
agroecology is still insufficiently backed
by ambitious public policies.”
continued on page 26
grocery top picks
Frontera Sauces
We're excited to offer these brand new taco sauces, red and green enchilada sauce,
and an all-purpose fajita seasoning. With classic well-rounded flavors, these authentic sauces will have you crying, 'Fiesta!' Try the guacamole mix, too. 8 oz. $2.99
Orgain Organic Meal Replacement Beverages
Now you can make sure you're getting proper nutrition, even if you don't have time
for a wholesome meal. Billed as the healthiest beverage company in the world, Orgain can have you feeling healthy, full, and good about yourself on-the-go. With flavors like Creamy Chocolate Fudge and Sweet Vanilla Bean, we're not surprised that
this product is really taking off.  oz. $3.79
Rudi’s Organic Gluten-Free Bread
Customers say, "We love Rudi's bread." You can’t argue with that, and now glutenfree shoppers can say the same thing. This Boulder, Colorado-based company now
offers what we believe to be the best gluten-free sandwich bread on the market. Enjoy Original White, Multi-Grain, and Cinnamon Raisin. 8 oz. $5.99
Tierra Farm Organic Chocolate-Covered Goodies
Enjoy some delectable little treats from one of our most favorite companies (you
might have read about in the Spring Catalyst), Tierra Farm. They've added chocolatecovered offerings to their already great selection of dried fruits and nuts. Munch on
tasty little packages of dark chocolate-covered goodness, like coconut, crystallized
ginger, almonds, cherries, and espresso beans – yum! 6 oz. $5.49 - 6.99
Kalona Supernatural Organic Butter
It's back! After several years and a packaging makeover, Kalona’s butter is back on
our shelves and we couldn't be happier. From grass-fed cows living the good life
just down the road, the amazing flavor of this butter will have you coming back for
more. 6 oz. $5.99
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Lotus Organic Jade Pearl Rice
Possibly the coolest and prettiest rice ever, this jade green rice is infused with bamboo
and wild crafted for sustainability. You can actually smell and taste the subtle notes
of bamboo. We love this company, and you should too. $3.99/lb. (bulk)
™™™Ǥ……Ǥ‘”‰
Theo Chocolates
These amazing chocolates come from the very first Fair Trade importer of organic
cocoa beans in North America. Theo is dedicated to the farmers, the employees, and
clearly, to the product itself. 70 dark chocolate with classic go-alongs like almond
and cherries, mint, chiles, and orange. 3 oz. $3.99
summer 2011
25
"Eco-Farming" continued from page 24
“We won’t solve hunger and stop
climate change with industrial farming
on large plantations. The solution lies in
supporting small-scale farmers’ knowledge and experimentation, and in raising
incomes of smallholders so as to contribute to rural development.”
“If key stakeholders support the measures identified in the report, we can see a
doubling of food production within 5 to
0 years in some regions where the hungry live,” De Schutter says. “We need to
go fast if we want to avoid repeated food
and climate disasters in the 2st century.”
(*) The report “Agro-ecology and
the Right to Food” was presented Mar.
8, 20 before the UN Human Rights
Council. This document is available in
full in English, French, Spanish, Chinese,
and Russian at www.srfood.org.
Olivier De Schutter was appointed
the Special Rapporteur on the Right to
Food in May 2008 by the UN Human
Rights Council. He is independent from
any government or organization.
For more information visit
www.srfood.org. 26
new pioneer food co-op’s newsletter
Be Well Chiro
Dan Wickenkamp, D.C.
706 11th Ave. Coralville • 319-594-9244
Applied Kinesiology
Gentle low-force • Holistic • Non-traditional • Chiropractic care
Missing your Patronage Dividend?
The New Pioneer Board of Directors has issued patronage dividend checks in the name of the Co-op members listed below. Checks have
either been mailed and returned or no mailing address was available. If your name is on the list, please contact either Sandy at (319)
248-6404, or Jessie at (319) 248-6405 at the Co-op’s administrative offices between the hours of 9:00am and 5:00pm, Monday – Friday.
Constantine Antoniades
Robert E. Appel
Morgan Artist
Andy Ashby
Deb Barnard
Hans Bauby
Kayla Becraft
Angela Bello
Molly Benedict
Lisa Benkovic
Jacob Blecher
Anna Blondal
Scott Blow
Graham Bogan
Ron Bohlken
Amanda Boleyn
Brad Brummett
Roxy Calabria
Caleb Calkins
Conrad J. Carlozzi
Ellie Catton
Eugene Chang
Lauren Clark
Nora Clemons
Nora Cobo
Jane Conroy-Jones
Sara Cook
Cecilia Copeland
Colby Covington
Jana Cram
Courtney Cunniff
Devin Dart
Hugh R. Davidson
Molly Dennert
Meryl Dicharry
Erin Dooley
Sarah Dorpinghaus
Erin Duffy
Brandon Engmark
Victor Equisoain
Laura Erceg
Christopher Erickson
Marissa Ernst
Becky Evans
Eva Fassbinder
Dana Figlock
Victoria Foreman
Adam Fries
Kelsey Fritz
Molly Gallentine
Robert Gilbert
Sarah Gimse
Jorie Graham
Joshua Griebel
Gwendolyn Gruber
Ellen Gundrum
Laura Gutierrez
Marc Halusic
Judy Hartig
Cara Hearn
Debbie Hicks
Ramya Hipp
Everett Hirose
Kevin Holden
Jiexi Huang
John Hudson
Dianne Hummel
Noriko Inagaki
Chaim Jensen
Nick Johnson
Dave Jonas
Jed Jordan
Nate Kaeding
Susan Kersevich
Eon Hyeung Kim
Juyeon Kim
Amy Kimm
Joelle Koon
Kate Kostenbader
Alicia Kunkel
Heidi LaVine
Katelyn Lanigan
Ivan Lavoz
Sarah Lawson
Terah LeBaron
Katie Lehman
Kelli Ann Lenoch
Lisa Looye
Oksana Malanchuk
Mattia Malvezzi
Ines Martins
Cheryl Mason
Daisuke Mayuzumi
Charles McClintock
Elizabeth McCracken
Ian McCright
Jeff McDonald
Nate McKeen
Caitlin McKernan
Vaughn Meadows
John Mears
Tyler Meiret
Jennifer Melmon
Kirsten Meredith
Danielle Meyers
Nikki Michaelson
Leah Miller
Andrew Miller
Natalie Mixa
Rebecca Mnuk
Daniel F. Moore
Mary Jeanette Moran
Fatima Muhyeddin
Molly Mullin
Kate Newberg
Joellen Niemann
Kim Nolan
June Norton
Kara Nydle
Geoffrey O'brien
Shannon Olney
Keija Parssinen
Gina Patnaik
Keely Petersen
Andrew Pollock
Victoria Povilus
Tasha Rabano
Joshua Raheim
Jackie Ramos
Jean M. Rasmussen
Jonathan Rattner
Tom Rice
Cherieann Riley
Joel Ringdahl
Robert Rivera
John Roberts
Dian Robertson
Mark Rosazza
Renee Russell
Nobuaki Sakamoto
Charles Saltzman
Lisa Santiago
Jenna Sauers
Susan Schechter
Stephanie Schertz
Ianos Schmidt
Nicholas F. Schultz
Franco Scirpo
Marti Sebok
Nanette Secor
Jacky Seward
Alisa Shakespeare
Alex Shear
Jeanne Shoemaker
Rivka Sorensen
Jenna Spiering
Brian St. John
Scott Stanford
Robert Starkins
Eric Stone
Brett Edward Stout
Catherine Theis
Patricia Thorpe
John Torgerson
Heidi Torkelson
Steve Toussaint
Mark Tweedy
Danny Valentine
Venkatesha Venkatasubbaiah
Anna Wagner
Keith S. Walker
Beth Walsh
Curt Wetzel
Samantha Wickard
Thomas Williams
Sara Winn
Desiree Withers
Connie Wolfe
Carol Wolfe
Nick Wyant
Peter Zalesky
Men, Women, & Children
Studio #109, 420 1st Ave.
Coralville (near Brueggers Bagel)
319.321.3362
where healthy hair is always in
Locally owned with over 25 years experience
No Ammonia. No Parabens. No Plastics. No SLS.
tTPZGBDJBMXBYJOH
tDPMPSJOHIJHIMJHIUJOH
t,FSB(SFFOTNPPUIFS
OPOUPYJDBOEGPSNBMEFIZEFGSFF
tBNNPOJBGSFFQFSNT
summer 2011
27
Composting at the Co-op
Jenifer Angerer, New Pi Marketing Manager
not customers); the installation of low-flow dishwashers; switching to soap and
cleaning chemicals that don't contain phosphates (some of these are made locally!);
reusable dinnerware in the Coralville deli seating areas; pastry cake slice containers
now made of  recyclable and compostable plastic; unsold bread goes to Table to
Table; and hand dryers installed in the bathrooms.
In June 20, New Pi will be hosting an educational class regarding composting
and sustainability. Other classes on sustainability will follow in July, August, and
September. Check the class schedule on page 8 for details.
New Pioneer will continue to improve our operations to support our community
and pave the way for a healthier world for the next generation. Composting turns organic waste into useful product. Through biodegradation or aerobic
decomposition of organic matter, waste transforms into usable fertilizer.
28
new pioneer food co-op’s newsletter
SEEDBOMBS
N
ES
Compost serves many functions,
according to the U.S. EPA:
• Suppresses plant disease and pests
• Reduces or eliminates the need for
chemical fertilizers
• Promotes higher crop yields
• Facilitates reforestation, wetland restoration, and habitat revitalization by
amending contaminated, compacted,
and marginal soils
• Cost-effectively remediates soils contaminated by hazardous waste
• Removes solids, oil, grease, and heavy
metals from storm water runoff
• Captures and destroys 99.6 percent of
industrial volatile organic chemicals in
contaminated air
• Provides cost savings of at least 50 percent over conventional soil, water, and
air pollution remediation technologies,
where applicable
HA
arly this year, New Pioneer partnered with the University of Iowa’s
Tippie School of Management to work
on a sustainability project aimed at alternative elimination methods. This project was lead by Craig Albright, New Pi’s
prepared foods coordinator.
Working with a group of MBA students that included Nathan Bockholt,
Matthew Hendrick, Robert Provorse,
Christopher Adams, and Marc Matuska, Craig established a system of composting all the waste from the New Pi
kitchen and deli in Coralville. This waste
was previously eliminated as garbage.
In the Coralville store alone, New Pi
produces approximately 340 pounds of
organic waste each day.
Through a partnership between New
Pioneer, Iowa City Landfill and Recycling Center, and Johnson County Refuse, New Pi’s organic waste from the
Coralville kitchen and deli is now eliminated in a sustainable manner.
Collecting compostable waste will extend to the produce departments at each
store and to the Iowa City deli.
Other efforts in sustainability are in
motion at New Pi. These include: recycling receptacles at the stores for compostable materials, glass, plastic, and
metal to be used by both staff and customers (previously available to staff but
D
MA
EL
E
D E I N LO S A
NG
SEED BOMBS: YOUR INTRO TO
GUERILLA GARDENING!
BEAUTIFY NEGLECTED AREAS
WITH SEED BOMBS—AVAILABLE
AT EITHER NEW PI STORE.
the
Paper Nest
Jewelry Beads Instruction
Repairs Custom Design
Offering letterpressed wedding
invitations, business cards, &
custom stationery.
319.338.1566
www.beadologyiowa.com
[email protected]
319.455.6378
[email protected]
www.papernestpress.com
Sharing space at 220 E. Washington St. Across from the Englert Theatre.
what’s cooking at the co-op?
Capture the Charm of Strawberries in Jam
Thanks for your interest in New Pioneer cooking classes and wine
sampling events! Registration is required, so please visit “Classes”
at www.newpi.coop to register online or contact Genie Maybanks at
(319) 248-6408 if you need assistance. Classes are held at the Coralville
store unless otherwise noted. All classes feature sample-size portions.
with Rod Zeitler
Thurs., June 2, 6:00–8:00pm
$5/person
Are the USDA Dietary Guidelines Helpful?
Rod Zeitler wins prizes at the Iowa State Fair for his excellent jams
and jellies. Join Rod as he prepares strawberry jam from fruit to
jar, sharing tips on creating a safe, beautiful, and delicious product.
He will offer insights into how to modify the basic fruit jam recipe
to use a variety of fruits, including rhubarb, raspberries, and more.
Alaskan Seafood
with Mark Hoffman
Sat., June 4, classes at 3:00, 4:00,
and 5:00pm
$5/person
Watch, listen, and learn easy new ways with Alaskan seafood! Join
Captain Mark Hoffman of Troller Point Fisheries as he hosts a miniclass demonstrating his favorite ways to prepare fish caught in his
own boat, the Ocean Oasis, in Alaska. Mark will prepare Asian-style
Black Cod, Pan-Fried Ling Cod, and a surprise recipe featuring the
fabulous Wild Alaskan Salmon. Each mini-class will last 45 minutes
and will include samples of the seafood prepared.
Om
with Dr. Terry Wahls
Tues., June 7, 6:00–7:30pm
$5/person
Class to be held at the Unitarian Universalist Society, Channing Hall
0 South Gilbert (SE corner of Iowa and Gilbert), Iowa City.
Did you ever wonder why, over the past twenty years, the US Dietary Guidelines have steadily increased the amount of grains, meat,
and dairy that we are supposed to eat each day? Dr. Wahls will reveal how the agriculture and food industries have improperly influenced the U.S. Dietary Guidelines advisory committee. Dr. Wahls
will then compare the Wahls Diet to the usual diets that are often
recommended for diabetes, heart disease, and reduction of cancer
risk, and discuss why the Wahls Diet may be a more effective option.
Hands-On: Thai Spring Rolls
with Roxane Mitten
Thurs., June 9, 6:00-8:00pm
$5/person
Exotic India
clothing, jewelry, yoga, music,
singing bowls, gemstones,
incense, books
Authentic Indian Cuisine
102 B. 2nd Avenue, Coralville
319-354-4710
behind Taco Johns
105 S. Linn St. Iowa City
358-1282
www.omgiftsic.com
Menu available at
www.exoticindiarestaurant.com
gifts for body and soul
Thai spring rolls feature fresh and delicately
flavored ingredients wrapped in translucent
rice noodles accompanied by spicy peanut
or other dipping sauces. Join Roxane as she
demonstrates the preparation of spring rolls
with shrimp, pork, bean thread noodles, lettuce, mint, cilantro, and other fresh ingredients.
summer 2011
29
Facing GMOs
Hot Pepper Rush
with Dr. Terry Wahls
Tues., June 4, 6:00–7:30pm
with Genie Maybanks
Tues., June 28, 6:00-8:00pm
$5/person
Class to be held at the Unitarian Universalist Society, Channing Hall
0 South Gilbert (SE corner of Iowa and Gilbert), Iowa City.
$20/person
Ninety percent of soy and eighty-five percent of corn now come from
genetically modified organisms (GMOs). Although the FDA ruled
that these foods are equivalent to naturally occurring foods, the limited scientific data of the effect of GMOs on health paints a very different picture. Come hear Dr. Wahls review what is known about the
health risk of GMOs in animals and humans. Her lecture is adapted,
with permission, from the book Seeds of Deception.
Chili peppers fire up your endorphins, boost your mood, make your
face flush, and your eyebrows glisten! Join chili pepper lover Genie
Maybanks as she introduces you to her favorite hot peppers and
shows how to use them. Genie will demonstrate the preparation of
Broiled Stuffed Poblanos, Crazy Fruit Salsa, spicy Ghanaian peanut
chicken stew called Nkatenkwan, and Spicy Coconut Curry. We’ll
also explore samples of suitable beverages.
Summer White Wines
Indian Butter Chicken Dinner
with Jay Berry
Tues., July 5, 6:00-8:00pm
with Pramod Sarin
Thurs., June 6, 6:00–8:00pm
$20/person
$5/person
The warm weather stirs our interest in white wines. Join wine enthusiast Jay Berry as he savors affordable, pleasing white wines from
around the world. We’ll sample wine from Spain, France, California, Italy, Australia, and the state of Washington. Albariño, Albarin,
Pinot Gris, and Grüner Veltliner are among the grapes that inspire
us. We will offer special prices on featured wines, this night only.
Pramod Sarin comes from a family of excellent cooks. She learned to
prepare dishes from her native region of Punjab, India. In this class,
Pramod will demonstrate the use of traditional ingredients and contemporary cooking methods to prepare delicious and healthy Indian
meals. Pramod will prepare several dishes, including Butter Chicken,
Eggplant Bhurtha, Potato Raita, and Rice Pulao. Samples of chai and
beer will accompany the meal.
African Cooking with a French Accent
with Valerie Martin
Thurs., June 23, and
Thurs., June 30, 6:00-8:00pm
$20/person
Valerie Martin is French, but lived and worked in West Africa, from
the Sahara Desert to the equatorial countries. The French influenced
the culture and cuisine of these former colonies. Sample the best of
an eclectic mix of cuisines from both desert and tropical Africa, featuring foods such as North African Tabbouleh made with semolina
(cous cous), Poulet Mafé with Groundnut Sauce, and Chicken and
Fried Plantain from West Africa. Valerie will also demonstrate the
preparation of traditional hot sauce and, for dessert, Bananas Glazed
with Rum and Vanilla.
French Baking
with Matthieu Biger
Thurs., July 7, 6:00-8:00pm
$20/person
Born in the Brittany region of France, Matthieu Biger came to Boston
to finish college, where he met and married a charming Iowan. Matthieu studied at the culinary school Institut National de la Boulangerie
Pâtisserie, where he honed his baking skills. Now Matthieu shares his
enthusiasm by demonstrating the preparation of classics from
his home region. He
TREEBROOK
will prepare the but35(6&+22/
tery shortbread cookie
Galette Bretonne, the
Half-Day or Full-Day Preschool
custardy fruit cake Far
Program 2, 3 or 5 days per week
Breton, and the sweet
Registering for summer and fall
breakfast bread Pain
Carol Spangler
au Lait.
‡,RZD&LW\
www.treebrook.com
30
new pioneer food co-op’s newsletter
Heal Yourself with Fresh Fruit and Vegetables
with Tammy Hamilin
Tues., July 2, 6:00-8:00pm
$5/person
Lose weight and get a reboot on your life with a menu featuring fresh
produce, fresh juice, and careful fasting. Tammy Hamilin, co-founder
of the Spirit Lake, Iowa Community Juice Fast, was featured in the
film Fat, Sick and Nearly Dead. This remarkable documentary follows
several people in their successful attempt to drop weight and regain
health and vitality. Tammy will explain the approach, share her experiences, and prepare many fresh juices for sampling.
We Love Bacon
with Genie Maybanks
Thurs., July 4, 6:00-8:00pm
$20/person
Bacon is sexy, bacon is fun! Join Genie Maybanks for a romp through
her favorite recipes featuring outstanding Iowa bacon and beyond.
Learn about and sample pancetta, prosciutto, and thick cut bacon;
try the unique double smoked Nueske’s, hailed as one of the top ten
bacons in the nation. Genie will demonstrate the preparation of Bacon Wrapped Dates, Prosciutto Wrapped Asparagus, Spicy Squash
Soup with Bacon Crumbles, Prosciutto and Gruyere Soufflé-style
Dutch Pancake, and Alambres. Sample size portions will be served.
Julia Child's Beef Bourguignon
with Valerie Martin
Tues., July 9, 6:00-8:00pm
$20/person
Julia Child fell in love with French cooking in the 50s. She became a
chef, author, and television personality, bringing traditional French
cooking to the American public. Join Valerie Martin as she demonstrates the preparation of Julia’s classic recipe Beef Bourguignon,
also French Onion Soup, Green Salad with Vinaigrette, and Tarte
Tatin (apple tart). Samples of suitable wine and cheese will be offered. Sample size portions will be served.
Hands-On: Vegetarian Sushi Roll
with Various Fillings
with David Burt
Thurs., July 2, and
Tues., August 30, 6:00-8:00pm
$5/person
Dazzle your guests with platters of homemade sushi! Sushi Roll, also
called Nori Maki, features seasoned rice and various fillings rolled
up in sheets of toasted nori, a sea vegetable formed into paper-like
sheets, then sliced crosswise to reveal the filling. Students will have
a chance to try their hand under the supervision of instructor David
Burt, Chef at The Red Avocado restaurant.
It’s Easy Being Green!
with Genie Maybanks
Tues., July 26, 6:00-8:00pm
$20/person
We all know we are supposed to eat more leafy green vegetables.
Join Genie Maybanks as she searches for colorful inspiration – bite
for bite – in the land of greens. Genie’s rule: Everything must taste
great! Genie will demonstrate the preparation of these good greens
with friends: Cilantro Pesto with Belgian Endive, Zinfandel Pasta
with Broccoli Rabe and Parmigiano-Reggiano, Portuguese Sausage
and Kale Soup, Bacon and Beet Green Gnocchi, and Florentine
Welsh Rarebit.
Alaffia – Skin Care with a Conscience
with Olowo-n’djo Tchala
Thurs., July 28, 7:00pm
No charge, everyone is welcome!
Join us for an inspirational evening with Olowo-n’djo Tchala, the
founder of Alaffia skin care products. Come hear the history of this
womens' cooperative, famous for the best quality Fair Trade shea butter, prepared in the traditional (low-tech) manner. Alaffia works to
empower women and help alleviate poverty. Examine real shea butter, and learn how you can be part of the story. Olowo-n’djo will convince you that one person really can make a big impact in our world.
Traditional Turkish Cooking
with Resmiye Oral
Tues., August 2, 6:00-8:00pm
$5/person
Resmiye Oral learned to prepare the traditional dishes of her native
Turkey from her mother, Melek. Join Resmiye as she demonstrates
the preparation of family favorites Patlican Oturtma (an eggplant
and lamb dish), Turkish Pilaf (rice), Cacik (yogurt and cucumber),
Turkish Green Beans, and the phyllo dough dessert Baklava. Sample
size portions will be served.
summer 2011
31
PRSRT STD
U.S. Postage
PAID
Bolingbrook, Il.
Permit  467
22 S. Van Buren St.
Iowa City, IA 52240
(319) 338-9441
open daily 7am–11 pm
1101 2ⁿd St.
Coralville, IA 52241
(319) 358-5513
open daily 7am–10 pm
www.newpi.coop
Change Service Requested
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