Catalyst January February 2014

january/february 2014

Focusing on Health Yours, Ours, & Our Community's

Meet our Wellness Experts+ their Everyday Health Tips

Feeling Good Starts HereWe're Your Support Network

published by: NEW PIONEER FOOD CO-OP22 S. Van Buren St. • Iowa City, IA 52240 (319) 338-9441open daily 7am–11pm

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

ADMINISTRATIVE OFFICE22 S. Linn St., Unit 2A • Iowa City, IA 52240 (319) 248-6400open Mon.–Fri. 8am–5pm

www.newpi.coop

EDITOR Allison GnadeMANAGING EDITOR Jenifer AngererCATALYST DESIGN & PHOTO. Eric Andrews CATALYST ADD'L. DESIGN & PHOTOGRAPHY Laura Engel & Ben PartridgePRINTER Royle Printing CATALYST CONTRIBUTORS Genie Maybanks, Theresa Carbrey, & Inga Jaeger

Members are welcome to share their views with the Board:

BOARD OF DIRECTORS (year indicates when term expires)

PresidentSARAH WALZ (2015) (319) 466-0908, [email protected]

Vice PresidentJANET RAZBADOUSKI (2014)(312) 476-0943, [email protected]

SecretaryCAROLINE DIETERLE (2016) (319) 338-8674, [email protected]

TreasurerHENRY T. MADDEN (2015) (319) 338-5689, [email protected]

JON FOGARTY (2016)(319) 400-4911, [email protected]

JEN KNIGHTS (2016)(319) 331-6631, [email protected]

CALVIN NORRIS (2014)(319) 355-2603, [email protected]

Feeling S-well: Meet our Wellness Family

Tea Time's – at Dinner Too?

Local Effervescence: Shaktea Kombucha

New Pi Cooking Classes

p. 6

p. 8

p. 10

p. 14

In this Issue

New Pioneer Food Co-op Mission StatementNew Pioneer is a cooperatively owned business,

fully serving the needs of the natural products con-sumer. 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 agricul-tural 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.

Board of Directors MeetingsAll members are welcome!

January 22 & March 26, 2014

6:30pm, New Pi Admin. Office22 S. Linn St., Iowa City(3rd floor, west end of Tower Place)

Women, Land, & Legacy Listening Session & Potluck

RSVP by Jan. 31 to Wren Almitra: (319) 337-2322 x3 or visit www.jcswcd.org

For women caring for rural & urban land in Johnson & nearby counties

Johnson County Extension Bldg., 4265 Oak Crest Hill Rd. SE, Iowa City

Feb. 6, 2014 Listening Sessions: 2:30-4:30PM or 6:30-8:30PM

Potluck meal: 4:45-5:45PM (bridging both sessions)

board letter

2014 is set to be a very busy year for New Pioneer Food Co-op as we anticipate the opening of our

new store in Cedar Rapids! Our planning committee is finalizing the scope of building and site renova-tions with work to begin over the winter. The goal is to have our Cedar Rapids store open before the end of the year. Meanwhile, our marketing staff will begin outreach in Linn County with member drives and educational events.

A new store also means a necessary and long-overdue expansion of our deli and bakery production. We are in the process of securing additional space for these important functions.

If you shop at the Coralville store, you’ll soon see improvements there with new lighting and equipment to improve energy efficiency. There will be cosmetic changes as well to freshen up a once “new” store that is now more than a decade old and beginning to show the wear and tear of serving so many customers.

Finally, as we go to press with this update, a ballot is in the hands of our members seeking approval to relocate our downtown Iowa City store or open a second Iowa City location – you likely will have already heard the ballot results by the time you receive this!

Change and opportunity are – happily – moving at a fast pace, and it is important for the success of our Co-op that members are well-informed. If you have not already signed up for member emails (visit http://s.coop/14gm) or joined New Pi’s Facebook page, I encourage you to so that we can keep you up-to-date on our progress.

Sarah Walz, New Pi Board President

Speaking of improvements, by now most members will have noted some changes at the Iowa City store, most notably new signage inside and out. And the mural? Who didn't enjoy watching a dismal wall, covered in mechanical boxes and conduit, trans-formed into something extraordinary? Thank you to local artist Thomas Agran for the vision and creativ-ity to make it happen. – Sarah

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january/february 2014 • www.newpi.coop 3

Perhaps one of the most puzzling paradoxes of the modern American food culture is that millions of people in this country are classified as hungry and

‘food insecure,’ yet the food they have access to is making them obese.

In his 2013 book Salt Sugar Fat, Michael Moss – a Pulitzer Prize winner for investigative reporting – pulls the curtain back from the labs of food chemists who have, for decades, engineered cheap, addictive recipes. These pro-cessed food products are specifically designed to maximize what food industry executives call “bliss points” of taste with elevated levels of salt, sugar, and fat that medical and nutri-tion researchers have shown are contributing to numerous health epidemics. Profit at any cost?

‘Freedom of choice’ is a hallowed American maxim. Yes, we are (pretty much) free to eat what we want. Yet we also need to acknowledge that our individual choices affect the larger society as well. Moss’s provocative study begs a few vital questions: Why are processed commodities subsidized, but not fruits and vegetables? What is a balanced diet? What is the role of regulation in governing food products?

I am proud of our commitment at New Pioneer to offer affordable, healthier choices with a carefully researched product standards policy.

My kindergarten teacher was right: we are what we eat. Let’s eat real food.

– Scott Koepke, New Pi Soilmates Organic Garden Educator

Dear Co-op Members:I wish the Co-op's Board, management, and member-

ship success in their choice to expand to a third store in Cedar Rapids. I hope that members in the Cedar Rapids area (and elsewhere) might be given the opportunity to buy into this by providing the capital to make it happen through "loaning" the money to finance the expansion.

With interest rates at all time lows, I'm sure many Co-op members would be willing to "beat the bankers" on loans to the Co-op to finance this expansion. I know I would.

In regard to this expansion, it's been very disappoint-ing to see some members of Board and management keep stridently criticizing our current location – 22 S.

Van Buren. It's almost like that joke about the kid who kills his parents and then throws himself on the mercy of the court as an orphan.

Our current store is the perfect location for our coop-erative business – and has been for almost four decades. Our success at 22 S. Van Buren has subsidized an earlier attempt at expansion in Cedar Rapids and millions of dollars of losses in the expansion in Coralville. We should NEVER, NEVER give up this premiere retail grocery location in Iowa City. And, if it happens to flood, so what? Clean up the mess (like we have before) and start making money again.

– Jim Walters, New Pi Member

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new pioneer food co-op’s newsletter4

did you know? prepared foods

H A R V E S TEarly Morning

In this new year we’re working even harder to produce healthier products to meet special dietary needs. Look for tags on New Pi deli and bakery items coming

out throughout 2014 identifying:· paleo · raw · high antioxidants · high protein · vegan

· high energy · organic · low carb · soy free · wheat free · gluten free · low salt · sugar free · cholesterol free · dairy free · local · and more!

Currently our biggest challenge is to increase our food production (a good problem to have!) and sustainably grow our offerings. Our current bakery and kitchen space can't keep up with demand, so we will be moving production into a new dedicated space – and making more room in our Coralville store – to streamline our production without compromising our quality standards.

did you know we’re leaders in local and organic prepared foods?

We bake many of our breads with local Early Morning Harvest organic flour grown and milled in Panora, Iowa, and feature it in as many of our pastries as we can. 90% of our sugar is organic and fair trade (and very soon all will be!).

In the past 7 months, we’ve cooked with about 27 tons of local ingredients, supporting more than 30 local producers!

We’re always looking for more organic and local ingredients, to provide the best food, true to our mission.

Improving our products and procedures is a daily goal. Our food, pastries, and breads are prepared by the hands of conscien-tious people willing to work hard to provide you with the food that not only nurtures your body – but also cares for the health of our planet.

are you one of our go-go salad fans?

We want you to succeed in eating healthier. Our Go-Go Salads are health stars, so we’re lowering their prices to $4.99 for easy, nutritious meals on the go (go). Try our new Paleo & Dr. Terry Wahls Go-Go Salads!

Thank you for your trust and love!

Miriam Alarcon Avila, New Pi Prepared Foods Coordinator

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Laura:“I've been with the Co-op a little over a

year, working in natural foods for about five years, starting in Washington state.

I’m a fan of Gaia herbal supplements – especially the Adrenal Health blend for stress (it really works!!!).

I enjoy essential oil blends for personal wellbeing, like Aura Cacia Chakra Blends (from Norway, Iowa), with different formulas for any mood. The Root Chakra helps me deal with stress, and for the opposite, I'll use the Crown Chakra to feel pretty blissful.

I also love our Mineral Fusion makeup line, at New Pi Coralville: they're mineral-based and don't have all that extra nasty stuff: Paraben free, artificial color free, gluten free, etc. Instead they have age-defying antioxidants like pomegranate, red and white tea, and sea kelp. Their new 3-in-1 Color Sticks are really good for on-the-go: for eyes, cheeks, and lips.

The bulk teas are my favorite area. I love helping people find new tea blends that are right for them!”

Some people radiate good health. This is especially true of the Co-op’s wellness department ("department" doesn't do it justice – it's really more of a family), whose staff members – including Wellness Coordinator Michelle and Wellness Leads Anissa & Joelle – just glow. It’s fitting. It also raises the question: What are their secrets? – Allison Gnade, Catalyst Editor

Feeling S-well

Ulonda:"I’m a wellness practitioner and natural skin

care aesthetician, certified through the Paracelsus Homeopathic School in Germany.

Evanhealy is my favorite skin care line. I indulge daily – as a post-biking moisture mask – in aestheti-cian Evan’s Whipped Shea Butter enhanced with olive leaf, phyto-nutrients, fatty acids, and antioxidants. They make everything organically in small batches, collaborating with small farms, with l-o-v-e!

Flower Essence Services (FES) hand-crafted organic flower essences are amazing, with energetic and medicinal plant properties in each herbal infusion. Their Demeter certification ensures adherence to the highest standards of biodynamic farming, aiming to ‘heal the planet through agriculture.’

I’m taking really good care of my skin and soul, par-ticularly during the darker and colder days. Evanhealy products nourish my skin, and FES Formulas nourish my whole being, truly 'bridging body and soul.' I strive to put only the highest quality in and on my body. If we only had this day to live, would we settle for anything but the best?"

Max:“I’ve worked at the

Co-op for two-and-a-half years and just joined the wellness department. I learn something every day – [he gestures to a wellness shelf ] our store is like a giant, resource-rich library. I love finding answers to questions.

I put Frontier Organic Ground Spirulina (blue-green algae) powder we carry in our bulk herbs department into apple juice in the morning. It’s a detoxifier and a great plant source for protein. And like other dark leafy greens, whose appearance is an indicator, it’s rich in nutritious chlorophyll.”

The Wellness Family is


Barbara:“I’ve worked here almost ten years. I

advocate for Western medicine as well as encouraging people to support their health by letting food be their medi-cine. Sometimes you cannot get a high enough level of nutrients you need from foods alone and our department offers products to help bridge that gap. They all work in tandem to support overall health.

We offer resources: people in the community, helpful articles, and our stores’ “Health Notes” info kiosks are updated every year with current medical research. I frequently refer to the book Healthy Healing by Linda Page, Ph.D. – it’s like having a smart big sister in your back pocket.

I’m a fan of Cellfood Oxygen Face Gel: This tightening gel provides essen-tial minerals, enzymes, amino acids, and electrolytes.

Everyone talks about biking to work – what about walking to work? I live near downtown so I exercise by walking everywhere. And – metaphorically speaking – I like walking with people wherever they are on their life path. A friend once said to me, ‘You can do any job and be a healer.’ I keep this in mind in and outside of work.”

Shana:“I’ve worked in the Co-op’s

wellness department for seven years, starting when I was taking classes about nutri-tion and food politics. I fell in love with herbs, and the Chinese system of medicine. I love that we empower customers to take charge of their health.

I’m currently excited about our staff-mixed teas: get creative with our herbs, or let us be creative for you! [Find her recipes on page 9!]

I LOVE Alaffia bags, their super natural facial care products, and curly hair care (even for straight hair). I use all their products on my one-and-a-half year old. Plus, 10% of their profits sponsor community-enhancement projects in Togo, West Africa, including a bicycle-donation program that helps children stay in school.

I take high doses of Nordic Naturals’ Ultimate Omega-3D; their triglyceride form oils are much more bioavailable. Everyone should take fish oil, as omega-3 is so depleted from the Western diet.”

John:“I’ve been working here a little over a year;

coming from a chemistry/IT background. I love the community aspect of this organization – we all need that. You’ve got to stay involved (it’s so easy not to).

I’m a fan of our digestion-stimulating Urban Moonshine Bitters. Our diets have changed: we’re missing enzymes found in foods like sprouted almonds [flip to p. 12 for a member’s suggestion], and our diet used to include more bitter herbs. There’s a reason some plants have been in our culture for years!

I take a New Pioneer Food Rich Men’s Multivitamin daily, and Gaia Black Elderberry Syrup for seasonal immune support. I recommend our Host Defense Organic Mushroom capsule immune boosters: I’ve heard Turkey Tail has helped people going through chemo, and Cordyceps is taken by athletes for stamina and endurance.

Finally, mental, physical, and spiritual balance is so important. We don’t have to be happy all the time… but we do have to be willing to change and be open. A simple shift in mental perception can make a big change.”

staff feature: wellness department


crisp genmaicha tofu with shiitakes and savoy cabbageCourtesy of Joelle, New Pi Wellness Lead Adapted from Sunset Magazine, Serves 4

1 T. plus 2 t. genmaicha (toasted-rice green tea) about 4 T. grapeseed or vegetable oil, divided1 lb. shiitake mushrooms, stemmed and sliced2 T. minced fresh ginger1 ½ t. coarse sea salt, divided2 ½ c. thinly sliced savoy or napa cabbage1 block (about 1 lb.) med.-firm or firm tofu2 T. polenta1 t. black peppercorns2 T. finely sliced green onions

Steep 2 t. genmaicha in 1 ½ c. boiled water 5 min.

Heat 2 T. oil in large frying pan over medium. Add mush rooms, ginger, & ½ t. salt. Cook until mush-rooms begin to shrink. Add tea; cook 5 min. Add cabbage; cook til wilted but still green, 5 min.

Slice tofu in half horizontally; set on paper towels. Cut an X through each, making 4 triangles per half (8 total). Blot.

Grind polenta & peppercorns with spice grinder or mortar & pestle. Mix in 1 T. tea & 1 t. salt.

Brush both sides of tofu with oil; press with polenta mixture.

Heat 2 T. oil in large frying pan over medium-high. Cook tofu until deeply golden brown, 8 min. Brown other side lightly, about 3 min.

Heat veggies, stir in green onions, & spoon around 2 tofu triangles a piece on warm plates.

what's for dinner?


awesome adaptogen teaLook for this pre-mixed with love by our wellness staff at both stores!

Preheat oven to 375°F.

Heat 2 T. oil in a large, ovenproof frying pan over medium. Add carrots, onions, fennel, ginger, & ½ tsp. each salt & pepper. Stir often til softened, about 9 min. Remove & wipe pan clean.

Steep tea in 3 c. boiled water for 5 min. Simmer chicken broth, add tea, & season to taste. Set aside.

Dry chicken with paper towels. Rub with 1 t. oil, then sprinkle all over with ½ t. each salt, pepper, & coriander.

Heat 2 t. oil in frying pan over high. Cook chicken, skin side down, until dark brown (cover with splatter screen or pan). Flip with tongs; transfer to oven until just opaque, about 15 min. (cut to check).

Cook soba according to package directions. Drain & rinse.

Slice chicken from bones. Warm 6 large bowls in oven. Simmer broth.

Pile noodles into bowls, top with chicken and vegetables. Ladle in broth & sprinkle with fresh herbs.

3 T. grapeseed or canola oil, divided3 medium-large carrots, peeled and sliced into ½-inch thick, 2-inch long sticks

2 medium red onions, sliced into half-moons1 large fennel bulb, stalks trimmed and bulb

cored and sliced thinly1 ½ oz. (generous ¼ c.) fresh ginger, peeled

and sliced into matchsticksabout 1 t. kosher salt, dividedabout 1 t. pepper, divided2 T. loose-leaf jasmine green tea2 qts. chicken broth2 (2 lbs. total) bone-in, skin-on chicken

breasts1 T. ground coriander1 pkg. (8.8 oz.) soba noodles¼ c. mixed chopped parsley, chives, & cilantro

chocolate mint teaEqual parts:RooibosAshwagandhaAstragalus PeppermintCocoa Powder

tea time thyme tea2 parts peppermint2 parts mullein leaf1 part cut dandelion root1 part chamomile ½ part thyme½ part cut licorice root½ part cut, dried ginger

jasmine chicken soup with buckwheat sobaCourtesy of Joelle, New Pi Wellness Lead, Adapted from Sunset Magazine, Serves 6

Tea recipes by Shana, New Pi WellnessFor all three teas:Mix all ingredients together (found in New Pi's bulk tea & herb section in the well-ness department), steep 1-2 teaspoons in a cup of boiling water until desired strength, and enjoy! All three herbal teas can be steeped multiple times.

1 part ashwagandha1 part eleuthero1 part astragalus1 part cut dandelion root½ part chicory½ part cut licorice root

½ part cut, dried orange peel¼ part ground cinnamon¼ part ground coriander ¼ part American Ginseng

(available at New Pi Coralville)


fairfield appears to be home to the calmest folks in the midwest. is it simply a self-selected citizenship focused on health and well-being – or is there more to it?

it could be the meditation, it could be the eastward-facing homes… and it could be the local brew.

EffervescenceShaktea Brews Kombucha for Mind, Body, & Soul

Locallocal producer: Shaktea Kombucha

Shaktea kombucha brewers jack, sister meghan, and mother Deb brew, bottle, label, organic-certify, and nurture every bottle of ‘buch they bring us.

Between the three of them, they dream, produce, market, deliver, and make sure to drink kombucha every day. They love what they do – and it shows. I ask about what kind of response they get, and Deb smiles: “We’ll have people say, ‘I never liked kombucha, but I like yours!’ The [customer] response is really encouraging.”

Why’s kombucha all the rage?

“It sounds crazy,” Deb explains – about her daily kombucha drinking, “but I just feel better.” In college towns (including the home of the new “number one party school” – that’s us), they often hear it’s a good hangover cure. Feeling a little “off ” or like you might be coming down with something? Give it a shot. You might find you feel a little better – a settled stomach, even a cleaner, clearer mind.

“People are becoming more aware of their health,” Meghan’s noticed, “and are making the correlation between what they’re eating and how they feel.” She continues: “I think food should be the primary medicine, in terms of prevention.”

Jack adds what I’ve been hearing a lot recently: “They say your gut is your second mind or second brain.” What you put in there matters.

Plus, it just tastes good. Their flavors are fresh and juicy: Grape Escape, Mango Tango, Strawberry Twist, Gingerale

– their most popular – and more. “Ginger has a lot of great [health] properties on its own and goes well with kombucha too,” Jack explains.

Skip the soda and opt for your local “healthy soda alterna-tive.” It’s fun, it’s fizzy, and it’ll pick you right up. (And they’ve heard from a number of people that've used it to successfully kick their soda habits.)

Where did this wonder drink come from?

“Kombucha is thought to be from the Ural mountain area,” Meghan explains, where it was commonplace for “every Russian grandmother to have a jar brewing.”

Fermented foods are currently making a comeback in America – in addition to the kombucha craze, kimchi, kvass, kefir, lacto-fermented vegetables (salt-brined rather than vinegar-brined), krauts, even sourdough bread (with lower gluten levels than yeasted breads, making it more digestible for the gluten-sensitive) are also experiencing a revival.

Allison Gnade, Catalyst Editor


Unlike here, many food cultures worldwide historically include something fermented with every meal. That digestive wisdom seems to be resurfacing, as Michael Pollan notes in Cooked: A Natural History of Transformation: “Medical research-ers are coming around to the startling conclusion that, in order to be healthy, people need more exposure to microbes, not less; and that one of the problems with the so-called Western diet – besides all the refined carbohydrates and fats – is the absence from it of live-culture foods.”

What’s so mysterious about fermentation?

The kombucha “mother” culture is added to tea (at Shaktea, they brew with fair trade organic green and black tea from local Frontier Natural Products Co-op in Norway, Iowa) to ferment it

– to “eat the sugars and some of the caffeine,” Jack explains.The kombucha fermenting process, he continues, “makes pro-

biotics, organic acids (which balance your body’s pH and cleanse your liver), and live enzymes that are good for detoxifying.”

Their end result, mixed with organic fruit and fermented again for carbonation, is a raw, live product. You may even see signs of the kombucha mother in the bottle, which you’re welcome to drink, toss, or use to start your own brew.

“We all love food and health,” says Meghan (who runs a yoga studio; Deb is a masseuse). “Our social mission is that kids get

educated about healthy food and where their food comes from,” she continues. Shaktea donates 1% of their sales to “1% for the Planet,” this year benefiting their local Farm to School initiative called The Greenhouse (rerouting waste heat from a factory to heat a greenhouse – what a great idea. Find out more at http://shakteakombucha.com/mission).

Small businesses are rife with challenges, but these three have the right attitude: “Every challenge along the way becomes a way for the business to get better,” says Deb.

“What keeps us going? We do what we love and we feel passionate about it,” Jack answers. Let’s raise a (health-giving) toast to a new year with more of that!

Family trio (from left) Meghan, Jack, and Deb fill every bottle and place every label by hand, playing gandharva veda music, “the eternal music of nature,” in the background. “We believe everything has an effect,” they explain. Plus, paired with sunshine, it makes for a lovely working environment!


“Few people see soup as a healthy snack, but when I asked a New Pi staffer about the most important ingredient in their wonderfully creative soups (thinking a spice or herb), she instantly said ‘love.’ And what is more healthy than love?! So I faithfully stop by the Co-op four to five times a week for a snack of “lovely soup.’”

– Dr. Wally Schaeffer, chiropractor

member beat: health gurus

“I like to soak organic almonds in water for twelve hours, and then dry them for twelve more [which makes them ‘sprouted almonds,’ known for their avail-able nutrients]. I really like some crunch. No matter what I eat for a snack, I fold in a little protein to stave off the carb crash. Sometimes I fold in a little cauliflower and toss it with walnut oil and some curry powder.”

– Jenny Wolffe, licensed massage therapist/somanaut

“I like to eat a honey crisp apple for an afternoon snack. They taste great

and I like the snap when you bite into them. They have some of the highest sugar content of any apple, so they have a shorter shelf life. It seems like they're one of the apples that make you wait for their season: They're not always on the shelf. And when they are, I always get some.”

– Martha Gordon, yoga teacher/personal trainer/licensed massage therapist

“If you don’t want to get hungry in between meals, eat more healthy fat… like avocado, or coconut milk. I like to make a nice licorice herbal tea and add ½ can of coconut milk.”

– Dr. Terry Wahls, M.D., University of Iowa clinical professor of medicine

12

1. Arbouse Massif d'Uchaux Côtes du Rhône Villages 2012

It’s the first time this wine (found traveling with importer Dan Kravitz) has made it to Iowa and you’ll ONLY find it at New Pi. Nose: Classic spice, garrigue. Mouth: Full, rich, and luxurious, fine finishing tannin. Suggested price $19.99, for you just $14.99. Buy this one by the case.

2. Bodegas Avante Ribera del Duero 2010

Notes from our Spanish buying trip: “Really deep color, leaning towards black. Big, sexy oak nose (not overdone). Fat mouth – plum, toast, meat, with hints of smoke & tobacco. Youthful but really close to ready to drink.” Suggested: $20, but you never know when it might go on sale...

3. Bodegas Convento de Las Claras Ribera del Duero 2012

Another from our Spanish trip: Very dark purple/ruby. Thick and viscous; dark fruit in the mouth. Opens up nicely with air. An outstanding example of restraint and elegance in winemaking – and lovely with food. $17.99.

4. Domaine du Pré Baron Touraine

Our pals at Europvin sent this lovely Loire Valley Sauvignon and wowed us. Nose: Peach, mineral, quince, a hint of pepper & white flowers. Mouth: Ripe, expansive, brilliant minerality and clarity. Finish: Sparkling acidity & wet stones. Only at New Pi. Suggested: $18. For you: $13.99.

tom's top 10wnesLate arrivals from our French & Spanish buying

trips (we really DO travel to seek out new wines – just for you), plus new wines for your quaffing pleasure you'll find only here at New Pioneer. – Tom Caufield, New Pi Wine Buyer

5. Hermanos Malbec-Tannat 2011

I tasted this and thought “SHAZAM!” The Malbec brings big sexy fruit (blueberries and chocolate) and the Tannat brings spice, earth, structure, and acidity. I can’t think of a recent wine blending two grapes to better effect. Normally $15, on sale for just $12.99.

6. Charles Baur Winery

This is a lovely new-to-us organic Alsatian winery, producing a Pinot Blanc, Gewurztraminer, Riesling, and Grand Cru Riesling that brings tears of joy. Showcasing clean, pure, laser-focused min-erality, these wines are just begging to be served at your table with spicy Asian fare. $15–$32.

7. Maipe Reserve Cabernet 2012

This was SUPPOSED to be here in November… we’re glad it finally arrived. Per Bob Parker:

“Classic notes of crème de cassis, cedar wood, and vanillin... full-bodied texture; rich, concentrated flavors, and a long finish. For $15 you won’t find a better Cab in the world.” $15? Ours is just $12.99.

8. La Fleur d'Amelie Bordeaux Rouge 2010

We LOVED this. The winery’s spot-on notes: “Light to medium red. Fresh nose of blue and red berries with a touch of menthol alongside subtle oak spice. Blackberry, black currant, soft tannin, bright acidity.” Suggested: $15. On sale: $11.99.

9. & 10. Mystery Wines

Too many things in transit to nail down, but you can be sure they’ll be new, fun, and delicious – as well as oh-so-reasonably priced.?


cooking classes: January - March, 2014

Registration is required.Cooking classes are held at the Coralville New Pi unless otherwise noted. All classes feature sample-size portions.Please visit “Classes” at newpi.coop to register, or contact Genie Maybanks at (319) 248-6408 if you need assistance.

Pizza from Scratchwith Chad Clark

Thurs., Jan. 23, 6:00–8:00 pm, $15/personJoin Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Chad will prepare yeast-leavened dough, share his opinions on the best mix of cheese, and discuss how to season the pizza sauce. Come learn how to make the best homemade pizza ever!

Fresh Italian Pasta 101with Chef Gianluca Baroncini

Tues., Jan. 28, 6:00–8:00 pm, $25/personNative Italian Chef Gianluca Baroncini has a reputation for excellent fresh pasta at his downtown Iowa City restaurant. Join Gianluca as he shares the secrets of preparing fresh pasta. He will use a pasta machine to mix and roll fettuccini and chitarra spaghetti. You will enjoy Gianluca’s love of his native Italy’s culinary traditions and his appreciation for excellent Co-op ingredients.

Effective Weight Loss for YOUwith Lisa Scranton, MS, RD, LD

Thurs., Jan. 30, 6:00–8:00 pm, $15/personDo you want to lose a few pounds? It’s hard to know which eating style might be best for you. Low-carb or low-fat? Vegetarian, Mediterranean, or gluten free? Is sugar addiction real? Join registered dietitian Lisa Scranton to find out what really works. You’ll complete a short questionnaire to help identify the most effective diet plan for you. Lisa will transform it into real meals you can make every day. We’ll finish by making one of those weeknight meals that can be on the table in under half an hour: Lemony Chicken, Mediterranean Red Rice Salad, and Garlicky Green Beans.

Valentine Chocolate Cherry Beef Ribswith Chef Gaby Weir

Tues., Feb. 4, 6:00–8:00 pm, $25/personChef Gaby Weir enjoys our grass fed beef, especially when braised in a flavorful sauce. Come watch her prepare Arugula Pear Salad, Cherry Chocolate Beef Ribs served over Polenta, and Flourless Chocolate Torte with Mascarpone and Fresh Fruit. Chef Gaby will demonstrate masterful plating and discuss how to create a festive Valentine table setting. (This is a no-added-wheat menu.)

To Be or Not to Be: Gluten Freewith Lisa Scranton, MS, RD, LD

Thurs., Feb. 6, 6:00–8:00 pm, $15/personHow do I know if I have gluten intolerance? Does eating gluten free improve problems like irritable bowel syndrome (IBS)? How can I eat gluten free when I travel? Join Lisa as she discusses who should and shouldn’t try a gluten free diet. We’ll talk about which symptoms and diseases might benefit from it (and those that won’t) based on current research. You’ll receive quick-start rules for beginning and we’ll try out gluten free recipes: Pumpkin Spice Muffins, Chocolate Chippers, along with a sampling of Co-op gluten free breads.

That's Amore! A Romantic Italian Dinner for Two with Julie Parisi

Tues., Feb. 11, 6:00–8:00 pm, $20/personJulie Parisi’s love of all foods Italian led her to create Zaza’s Pastas, now a thriving local business. Julie’s idea of a romantic Valentine dinner begins with festive Honey Gorgonzola Prosciutto Crostini. She will prepare Sage Parmesan Gnocchi from scratch. Julie feels nothing says “love” like Chocolate Panna Cotta, and will demonstrate the preparation of this rich and creamy “pudding” topped with fresh berries.


Valentine’s Eve: Lobsters in Love with Valérie Martin

Thurs., Feb. 13, 6:00–8:00 pm, $25/personCouples in France celebrate Valentine’s with red roses and a sumptuous dinner. French Chef Valérie Martin will prepare a sampling of Chicken Liver Pâté on crackers, Homard Amoureux (Lobsters in Love) – sliced lobster tail with herbs, flambéed in Cognac, and served with a Red Peppercorn, Crème Fraîche, and Cognac reduction – and a festive Raspberry Soufflé.

Homemade Butter, Yogurt, & Morewith Pam Evans

Tues., Feb. 18, 6:00–8:00 pm, $15/personReal milk from a real cow is delicious and natural! Join Pam Evans from Kalona SuperNatural organic dairy to explore lightly pasteurized, non-homogenized milk. Pam will use cream to make butter, Greek-style yogurt, and buttermilk. She will also prepare cheesecake, dips, smoothies, and Amish Tapioca Pudding – fun, healthy projects for children & youth groups!

Hands-On: Pasta with a Rolling Pin with Roxane Mitten

Thurs., Feb. 20, 6:00–8:00 pm, $15/personClass enrollment limited to 16 Semolina flour, salt, water, and egg: four simple ingredients create amazing homemade pasta! Roxane Mitten will guide you through preparing fettuccini with only a counter and rolling pin. Students will try their hand at ravioli and tortellini. Enjoy her from-scratch sauces: Orange Mint, Smoked Salmon Cream, and a surprise third based on local, organic ingredients.

Indian Butter Chicken Dinnerwith Pramod Sarin

Tues., Feb. 25, 6:00–8:00 pm, $15/personPramod Sarin comes from a family of excellent cooks, learning to make dishes from her native region of Punjab, India. Pramod will prepare several dishes including Butter Chicken, Aloo Gobi (cauliflower), Potato Raita, and Rice Pulao. Samples of chai tea will accompany the meal.

Hands-On Tamale Party with Bill Schintler

Thurs., Feb. 27, 6:00–8:00 pm, $15/person A Mexican party favorite, corn masa and fillings are rolled in corn husks, for steamed tamales! Join Bill Schintler for his favorite meat and vegetarian fillings including Chicken Green Chili, Spicy Beef, and Sweet Potato with Bean. Bill will demonstrate, then guide the class in creating tamales to take home. Sample sides including albondigas, queso flameado, and salsa verde.

Visit newpi.coop to read full class descriptions and see all upcoming classes!

Sign up for New Pi email updates at s.coop/14gm

Veggie Sushi with David Burt

Tues., Mar. 25, 6:00–8:00 pm$15/person

German Cabbage Rolls & Dumplings with Bill Schintler

Thurs., Mar. 27, 6:00-8:00 pm$20/person

Authentic Italian Culinary Traditionswith Chef Gianluca Baroncini

Tues., Mar. 4, 6:00–8:00 pm, $25/person Chef Gianluca Baroncini’s (of Baroncini Ristorante Italiano) culinary passion comes from his childhood in Verona (famous for pasta) and studies in Bardolino (famous for risotto). Join us as he reviews and prepares both fresh and dried pasta and creates two easy sauces: Pasta Primavera and Pasta Carbonara. We’ll explore and sample Parmesan cheese and olive oil. Salute!

Make Kombucha at Homewith Todd Tomkins

Thurs., Mar. 6, 6:00–8:00 pm, $15/personThe cultured drink kombucha is easy to prepare at home. Store Team Lead Todd Tomkins makes kombucha using ten tea bags, a cup of sugar, water, and a “mother culture” gifted from a friend. He prepares the mix, pours it into bottles, and places them in a warm, dark place to culture. Join Todd as he shares his technique, and learn how to flavor the kombucha with ginger, herbs, and dried flowers.

Boeuf à la Mode: Winter Party Fare with Valérie Martin

Tues., Mar. 11, 6:00–8:00 pm, $15/person Chase away winter’s chill with the hearty pot roast the French call Boeuf à la Mode. An inexpensive cut of beef can become party fare when cooked slowly with red wine, herbs, and vegetables and served over homemade noodles. Valérie will demonstrate the preparation of Boeuf à la Mode, Braised Carrots and Onions, Handmade Noodles, and a lively green salad. A verrine consisting of Mascarpone and yogurt layered with strawberries and kiwi will close the class.


22 S. Van Buren St.Iowa City, IA 52240(319) 338-9441open daily 7am–11pm

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

www.newpi.coop

Change Service Requested

Johnson County Food Policy Council hosts forum:

"Growing the Local Food Movement in Johnson County: Share Your Vision!" Sat., Feb. 8, Montgomery Hall, Johnson Co. Fairgrounds

Join the Midwestern organic food movement:

Attend the Midwest Organic & Sustainable Education Service (MOSES) Organic Farming Conference! Feb. 27-Mar. 1, La Crosse, WI – Early registration ends Jan. 17!http://mosesorganic.org/conference

Foster our Local Food Movement!

sweets!Say it with

Heart Cakes Chocolate RaspberryRaspberry Lemon Chiffon

Chocolate Covered Strawberries

Raspberry-Filled Chocolate Cupcakes

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Catalyst January February 2014

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Transcript of Catalyst January February 2014