new pioneer food co

Transcription

new pioneer food co

new pioneer fo o d co-op’s
newslet ter
september/october 2007
focus on cooperation
We’re a business owned and controlled by our members—a co-op!
in this issue
Cooperate for Community Contest
p. 4
Mac & Cheese
p. 14
Tom’s Top Ten
p. 20
What’s for Dinner
p. 26
Cooking Classes
p. 29
published by:
NEW PIONEER FOOD CO-OP
22 S. Van Buren St.
Iowa City, IA 52240 • (319) 338-9441
open daily 7am–11pm
1101 2ⁿd St.
Coralville, IA 52241 • (319) 358-5513
EDITOR Stephanie Catlett
MANAGING EDITOR Jenifer Angerer
CATALYST DESIGN & PHOTOGRAPHY Mara Cole
PRINTER R. R. Donnelley
Contact Stephanie Catlett at (319) 338-9441 or
[email protected] to place your display ad.
www.newpi.com
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, local food and products to support
our community’s health and well-being. To that
end, New Pioneer has adopted the following
standards:
1. We feature and prepare foods that are free of
artificial sweeteners, artificial colors, artificial
flavors, artificial preservatives, and trans fats.
2. We actively seek out and support sources
of certified organically grown foods, locally
grown whenever possible.
3. We feature seafood, poultry, meat, and dairy
that are free of added growth hormones,
antibiotics, nitrates, or other chemical
additives.
4. We highlight household and personal care
products that have been proven safe through
non-animal testing methods.
5. We feature grains and grain products that have
not been bleached or bromated.
6. We do not knowingly sell food that has been
irradiated.
member share
payments
If you are making installment payments on
your member share, please be sure you are paid
in full within six months of your sign-up date.
Payments can be made at the store or by mail.
We accept all major credit cards. Thank you for
your participation! New Pioneer Administrative
Office (319) 338-9441.
2
new pioneer food co-op’s newsletter
BOARD OF DIRECTORS MEETINGS
All members are welcome!
Correction:
We try our best, but sometimes we mess up! Our
apologies to Dirty Face Creek Farm, for being
misidentified as Dirty Creek Face Farm in the
July/August Catalyst.
Members are welcome to share their views with the
2007 BOARD OF DIRECTORS
(year indicates when term is up)
PETER FISHER (2007) President
338-1494, peter-fi[email protected]
RICHARD GRIMLUND (2008) Vice President
337-6495, [email protected]
CAROLINE DIETERLE (2007) Secretary
338-8674, caroline–[email protected]
HENRY T. MADDEN (2009) Treasurer
JEN KNIGHTS (2007)
Sept. 19, Oct. 17, and Dec. 19
Annual Member Meeting, Nov. 2, 7pm
ROBYNN SHRADER (2008)
All Board meetings are held at 6:30pm at
10 S. Gilbert St., Iowa City.
SARAH WALZ (2009)
member open forum
Co-op Members:
In a recent letter to Catalyst, member Gary Sanders laments
the Board’s refusal of his request to significantly help with the
legal expenses incurred by the Stop Wal-Mart campaign. We
should all be grateful to Gary for the work he has done and is
doing on this issue. He is single handedly responsible for the
fact that we do not yet have a Super Wal-Mart in Iowa City.
The failure of the Board to fund this effort is not surprising.
We have gone from a store whose initial mission was political:
a part of an environmental movement seeking—for many reasons—ways to get outside the system and to conduct a business in a manner that was kinder and gentler to all involved.
Those days are long gone.
Fairly recently we had a Board member who didn’t want to
do anything if it had a political overtone because, as he stated,
“I represent all the members, not just some of the members.”
Well, if you don’t support the political action that some portion
of the members is asking you to support then you certainly are
not representing those members. Directors cannot answer to
everyone anymore than President Idioti can answer for threefourths of the American people.
As one of the earliest members of the Co-op, Jim Walters
pointed out in a letter to Catalyst, when you rent you are no
longer a cooperative. We are still paying rent in Coralville and
when we expand, as expand we will, we no doubt will again pay
rent and be an even bigger part of the corporate system.
Only recently we discovered that we have a staff, a Board
majority, and a majority of those voting members who do not
want to know if the produce they are buying and putting into
their tummies is coated in pesticides.
New Pi today is a nice place to shop, with well-to-do customers like myself who can afford to pay high prices in order to
sell competitively priced milk to poor people. But we sell nonorganic produce next to organic produce, our slickly printed
newsletter recently ran a promotional article written by the
company selling the product (at $47.99/8.5 ounces), and we
shamelessly sell ads as well as promote expensive products like
meat, beer, wine, cheese, take-out, and catering services. Cars
in the parking lot sport “Dubya” bumper stickers as often as
do those that call on us to “Subvert the Dominant Paradigm”.
Catalyst Member Open Forum is an opportunity for members to express their
views about the Co-op experience. Submit comments to Stephanie Catlett at
the Iowa City store or email [email protected]. No more than  words.
Deadline for the October Annual Report/Election  Issue of Catalyst
is Monday, September t,  by pm. Last chance for comments on
Board candidates.
We’re a diverse crowd now and we might just as well go ahead
and sell Coca Cola. A few years ago I opposed this when it
was tried, but why not? If we can’t support the Stop Wal-Mart
campaign we might just as well throw in the towel (90% post
consumer waste, of course).
Carol deProsse
New Pioneer Food Co-op Member
In a recent issue of Catalyst, an amiable tilter at windmills
suggested that New Pi donate money to the Stop Wal-Mart
organization. I don’t think that New Pi should get involved in
political battles.
As I recall, the ceasing of the senior discount was meant to
be only temporary. Why not re-institute it for every day of the
week and not just on Mondays? Charity begins at home.
Sincerely,
Robert Wachal
New Pioneer Food Co-op Member
Things That Never Forget:
An Elephant
The Heart That Truly Loves
Rock and Roll
The Internet
New Pioneer Food Co-op Members
Don’t forget to
vote
in New Pi’s
Board Election!
Get your ballot in the upcoming
October Annual Report issue.
Voting ends November 2 at 3:00pm.
3
Cooperate for Community!
Who’s Cooperating for More Sustainable Food in Our Community?
We Want to Know About Them!
D
o you know somebody who is working for more sustainable food in our community, while exemplifying an outstanding spirit of cooperation along the way? Beginning July 30,
2007, New Pioneer Food Co-op is joining co-ops nationwide
to host the first-ever “Cooperate for Community!” contest to
honor those who deserve recognition for their tireless work.
The “Cooperate for Community!” contest is being held in
the months leading up to National Co-op Month in October. National Co-op Month celebrates the cooperative business model and informs communities about the purpose and
values of co-ops.
“Our members often tell us about local people, and we
know a few ourselves, who are doing incredible work in the
sustainable food arena,” Jenifer Angerer, Marketing Manager
said. “At the same time, these individuals are cooperating with
other community members in a mutually beneficial way. These
are the special people we’d like to honor.”
New Pioneer is asking members, shoppers, and community
members to stop by either store or visit www.newpi.com to
nominate people deserving of recognition for their outstanding work. It could be anyone — a neighbor who started an organic garden for kids, a local farmer, or a parent who lobbied
for school lunches made with local ingredients. Nominations
of 500 words or less will be accepted from people 18 years or
older at either store or mailed to New Pioneer Food Co-op, 22
S. Van Buren Street, Iowa City, IA 52240, Attn: Jenifer Angerer
or online at www.newpi.com through Sept. 14, 2007.
Ruhl
&Ruhl
REALTORS
5PNT(VJUBS4UVEJP
4
Three to four community judges selected by New Pioneer will choose the
finalists and winners. Two finalists and
one winner will be announced Sept. 24,
2007. Local finalists and winner will receive cash prizes toward their local favorite non-profit.
The local winner will advance to the
national contest, sponsored by the National Cooperative Grocers Association
(NCGA), which New Pioneer belongs,
and Frontier Natural Products Co-op,
a wholesale co-op specializing in natural and organic products, for a chance to
win $7,500 toward the non-profit of his
or her choice. Two national finalists also
will receive $2,500 for their favorite nonprofit. The national finalists and winners
will be announced October 8, 2007.
“Natural food co-ops have always
been committed to celebrating sustainable
foods, as our members well know,” said
Jenifer Angerer. “We are the true pioneers
of the natural and organic food industry.
For decades, co-ops have been a favorite
among people who want delicious, highest quality, and healthy food produced in
a way that is mindful of human, environmental and animal health, and fair prices
for farmers and consumers.”
319.351.7845
1100 Fifth Street, Suite 201
Coralville, Iowa
Residential • Relocation • New Construction • Mortgage Services
RuhlHomes.com
organic
BYTES
For a nomination form, contest information, and rules visit either New Pioneer store or www.newpi.com.
The National Cooperative Grocers
Association (NCGA) is a member services cooperative for 109 consumer-owned
natural food co-ops located throughout
the United States. NCGA (www.ncga.
coop) helps unify natural food co-ops in
order to optimize operational and marketing resources, strengthen purchasing
power, and offer more value to natural
food co-op shoppers everywhere.
Frontier Natural Products Co-op
(www.frontiercoop.com) is a wholesale
cooperative specializing in natural and
organic products. Frontier manufactures
and distributes products found in natural products stores and specialty shops
throughout the United States and Canada. Brands include Frontier, Simply Organic, and Aura Cacia with items that
include spices and seasoning blends, aromatherapy and natural personal care, holistic and craft herbs, and loose-leaf teas.
Frontier Natural Products Co-op’s work
is driven by the belief that fostering environmental responsibility is crucial to
the world’s future. Scientists Reveal That
Pesticides Are Reducing Crop Yields By
One-third
The National Academy of Sciences
dropped a bombshell on the agri-toxics
lobby in June when it published a study
indicating that pesticides are actually decreasing crop yields by one-third. Specifically, pesticides are killing important
bacteria in the soil that naturally produce
a useable form of nitrogen for plants, a
necessary fertilizer. As the use of chemical
pesticides has increased in the U.S., soil
bacteria have been dramatically reduced,
thereby creating an insatiable demand for
petroleum-based fertilizers. In contrast,
organic farming promotes a healthy living soil with increased crop yields.
Learn more: http://www.organicconsumers.org/articles/article_5995.cfm
Repair: 3 1 9 . 3 3 7 . 4 6 1 6
Sales: 3 1 9 . 3 3 7 . 5 2 8 3
424 Highland Court, Iowa City
w w w. w h i t e d o g a u t o . c o m
Judi Clinton, LMT, NCTMB
Advanced Rolfer® and Movement Teacher
As quoted on Oprah’s website: “If you’re plagued by muscle pain, Dr.
Oz recommends a technique called Rolfing...This technique, which was
developed by Dr. Ida Pauline Rolf, aims to separate bound-up
connective tissues (or fascia), which link the muscles. “Rolfing literally
releases the joints,” Dr. Oz. says. “When you talk to folks about the
impact it has on them, a lot of them just stand taller. A lot is just freeing
you up to live the way you’re supposed to live.”
(319)512-3413
www.rolfiowa.com • 107 5th St., Coralville
5
Do You Love the View from Hickory Hill Park?
Theresa Carbrey, Education and Member Services Coordinator
Photo copyright FHHP
“We are proud of the park and
wish to protect it...”
– C.J. Voci
A
wild park in an urban setting is uncommon and wonderful. Right here in Iowa City we have Hickory Hill Park:
185 acres of woods, prairies, and trails. Hiking, skiing, running,
birding, mushrooming, sunning, walking the dog, studying nature, and even napping are welcome within its borders.
The Friends of Hickory Hill Park (FHHP) care enough
about this place to work in conjunction with Iowa City to
begin to restore the park to pre-settlement conditions. They
have planted six acres of former pasture to prairie, and conduct prairie burns to help it thrive. Neglected pasture can
succumb to invasive species like honeysuckle and multi-flora
rose, and this calls for resolute woodland management. The
Friends even clear saplings and brush from beneath giant old
oaks to foster savannah.
Now FHHP have joined forces with Johnson County Heritage Trust ( JCHT) to purchase and thus protect land bordering the park on the northwest side from development.
A sixteen-acre area known as the Dickens property will be
purchased from the current landowner. Although not officially part of the park, the land will be open for use by the public while being protected from development. Purchase of the
property will provide a buffer to urban noise and allow park
enthusiasts to enjoy a view uncluttered by development.
The title to the Dickens property will be held by JCHT, with
FHHP managing the acreage and spearheading the fundraising
to pay for the property. In addition, about four acres bordering
the Dickens property, known as the Edberg property, will be
donated to Johnson County Heritage Trust through a will.
Casey J. Kohrt, Land Acquisition Committee Chair for
JCHT, is pleased that two local groups can work together
on a common goal: the improvement of a much loved park.
“We would like to preserve the view and restore the natural areas to create a larger intact ecosystem at Hickory Hill
Park. JCHT holds the title to six properties in trust for future
CPB
REMODELING, Inc.
"painting excellence"
exterior
interior
decks
christopher berg
Iowa City, IA 52245
(319) 338-3453
6
generations to enjoy, including an intact
prairie now known as Strub’s Prairie. As
on other JCHT properties, it is a challenge to clear invasive species from the
Dickens property.”
C. J. Voci, Chair of the Friends of
Hickory Hill Park Board, is enthusiastic about the land conservancy and restoration. “We are proud of the park and
wish to protect it,” C. J. notes. “There are
two things people can do to help this effort. It is our goal to raise $200,000 dollars in the next two years. This will pay
both the cost of the land and the cost to
restore it. We need people who are active in the community and knowledgeable on fundraising to lend a hand. We
also need everyone who enjoys the park
and supports our work to go to our website (www.hickoryhillpark.org), print out
the donation form, make a donation, and
send it in!” Photo copyright 2004 Jane Flanigan
experience
a whole new world
Om
gifts for body & soul
spiritual gifts jewelry 22k gold
silver gem stones clothing statues
art incense singing bowls
home decor & accessories
fair trade & handmade
105 South Linn, Iowa City
Store Hours: 10-6 Monday-Saturday, 12-5 Sunday
319-358-1282
7
Grass Roots Resistance from Plains Justice
Carrie La Seur’s talk at the July 19 Stop the Dirty Coal Plant Dance Benefit
T
hank you so much for coming tonight. What an inspiration to see so many people who care about clean air and
water, and about bringing global warming under control for
the sake of everyone who shares this planet with us, now and
in the future. My name is Carrie La Seur. I’m an environmental
lawyer. Last year I did a crazy thing and quit a good job with
a private firm to start a little non-profit organization called
Plains Justice. If someone had told me then that within a year
we’d have funding and clients and amazing volunteers and so
Photo by Miriam Alarcon-Avila
Lively music led to inspired dancing. Everyone had a good time!
many friends, I wouldn’t have believed it. I also wouldn’t have
believed how much work it would be, or how big the fights are,
but here we are, growing and thriving.
Plains Justice is a public interest environmental law firm
that operates on the principle that environmental protection
shouldn’t be only for rich people, or urban people, or white
people. Even people in the most desperate economic conditions should have the resources available to fight off attempts
to site a big polluter right next door. People without legal training shouldn’t have to hire a Chicago law firm to protect their
farms from eminent domain. And it is plain wrong that 68%
of African-Americans—as opposed to 56% of whites—live
within thirty miles of a coal-fired power plant, where most of
the health damage is felt, and die of asthma at twice the rate
of whites. So when I heard that a New Jersey developer had
come to Waterloo, Iowa, to propose a coal-fired power plant
twenty times the size of the existing Cedar Falls Utilities plant,
right next to one of the state’s largest African-American populations, something didn’t smell right.
8
I came to find out that
this Waterloo proposal
fails the smell test in lots
of ways. The site chosen is
good Iowa farmland, some
of the best in the world.
This isn’t the way Iowa
farms should be producing energy. Not only is it
good farmland, it’s actually a century farm, and the
owner says he was coerced
into signing the purchase
option. Plains Justice represents that farmer. Coercing farmers seems to be a
pattern with this developer. A dozen farmers along Katie Roche sings her heart out, with
the proposed transmission full support of The Broke Out Steppers.
corridor have been threatened with eminent domain if they won’t sign over rights for
easements. But did they sign? No. They formed a coalition and
told the developer with one voice that their land is not for sale.
Plains Justice is representing them.
The site is a wetland, and Elk Run Creek flows right through
it. That’s where the developer proposes to dump the plant’s
wastewater. Nearby property owners are assured that all this
will have no effect on their property value. Tell that to the people
of nearby La Porte City, home to the dump where the developer plans to haul thousands of tons of coal ash annually. This
ash is contaminated with mercury, arsenic, lead, selenium—a
whole suite of heavy metals—and the developer proposes to
dump it into an unlined quarry with no groundwater monitoring and no financial assurances in case of contamination.
The developer claims that this is an environmental benefit because they’re filling a hole in the ground, and the project manager states categorically that there is no risk of contamination.
Plains Justice is working with scientists to produce a report on
the proper disposal of coal ash. That report should be out by
the end of the summer.
Now you may be wondering how all this affects Iowa City,
a hundred miles down the road. First, there’s mercury. The
new Clean Air Mercury Rule actually allows for higher mercury emissions at some sites under its cap and trade system,
under the theory that mercury goes into the atmosphere and
falls pretty much everywhere in unpredictable patterns. Science
does not support this policy. When it comes out of a smokestack—and a few hundred pounds a year will come out of the
Waterloo plant if it’s built—mercury falls in a fairly predictable regional pattern. Then it bioaccumulates. You know the
warnings we hear about how pregnant women and small children shouldn’t eat tuna, because of mercury contamination?
The same thing is happening in Iowa’s waters, only here, we get
no warnings. Only an independent analysis by the Iowa Environmental Council produced the news that it’s only safe for
an adult bigger than I am to eat two or less 6-ounce servings
of game fish taken at certain points along the Iowa and Cedar
Rivers. Illinois has mercury advisories on 100% of its waters,
and Iowa has none. We just don’t track it. That mercury will
be accumulating in the Iowa River, the Wapsi, Lake MacBride,
the Reservoir, all the waters we enjoy, and the only way we can
find out how much is to get our own lab analysis done.
Then there’s global warming. The CO2 produced by the
Waterloo plant would equal the greenhouse gases produced by
over 700,000 additional cars on Iowa’s roads annually. That’s
bad enough. But another coal-fired plant just fired up in Council Bluffs, even bigger than the Waterloo proposal. A third new
plant is proposed at Marshalltown, in large part to fuel the electrical demand from new ethanol plants. There are absolutely
no restrictions on the amount of CO2 these plants can emit.
If we as a state let these three plants run with no greenhouse
gas restrictions, first we’re giving up any hope of being leaders
on clean energy and climate. Second, we’re creating huge financial risk for ratepayers when federal carbon regulation finally
kicks in. This state gets 85% of its electricity from coal. The
Carrie La Seur of Plains Justice and Theresa Carbrey of New Pioneer
relax in front of Old Brick before the show. Recent good news includes
the fact that the permit application for one of several proposed new coal
plants in North Dakota has been withdrawn and another application
is close to expiring.
Miriam Alarcon-Avila visits the Dance Benefit Clean
Energy Fair. A dozen local
groups offered literature, advice, and ideas on creating a
cleaner energy future, including the Sierra Club, which
has played a major role in
resisting new coal plants.
rate hikes will be painful
if we increase our absurd
overdependence on coal.
Okay, now you’ve had the bad news and you’ve heard about
the fight. It’s a good fight, don’t get me wrong. We’re going to
win. But by now you’re asking yourself what you can do. I
made a list, in order of importance:
• Speak out to elected officials and candidates for elected
office at every opportunity about the need for strong action on
global warming. Become a clean energy voter.
• Sign up for any energy efficiency or renewable energy options from your local utilities provider, to create demand and
demonstrate public resolve.
• Look for ways to conserve or even produce energy in
your workplace and your home. Educate yourself about lifestyle choices that will lessen your energy consumption. There
are opportunities everywhere to leave a lighter footprint. It
really does matter.
Now I’d like to introduce you to some real heroes, the volunteers who have been moving Plains Justice forward and who
organized the event tonight.
• Theresa Carbrey, Kinnera Bhoopal, Casey Kannenberg,
Jana Linderman, Judi Whetstine, Donna Wong-Gibbons, Dianne Dillon-Ridgley, Frank Hurtte, Don Shatzer, and Linda
Shatzer.
And finally, I’d like to ask you outright for the most generous contribution you can make to Plains Justice tonight. We
all believe that this is some of the most important work we’ve
ever done. We’ve put ourselves on the line. We need your support, and we ask you for it. Thank you.
If you would like to support the work of Plains Justice,
send donations to:
Plains Justice, PO Box 153, Mt. Vernon, IA 52314
checks payable to Plains Justice
Thank you to the sponsors of the Stop the Dirty Coal Plant Benefit
Dance: New Pioneer Food Co-op, Sierra Club, Old Capitol Brew Works,
Old Brick, Earth and Sky Architecture, Iowa Global Warming, Physicians for Social Responsiblitity, and The Broke Out Steppers
9
Field to Family ’07 Brings New
Perspectives to Eating Locally!
Theresa Carbrey, Education Coordinator
The 6t Annual Field to Family Festival, scheduled for September 6–9, is a festival of local food and culinary excellence. This
event is brought to you by the Johnson County Local Food Alliance with the sponsorship of New Pioneer Food Co-op. Join
the fun as we celebrate the seasonal bounty of harvest time!
Field to Family Culinary Walk
Thursday, Sept. 6, 5:30–8pm, Downtown Iowa City
$25/person, tickets at New Pioneer Food Co-op stores
Many local chefs prefer locally grown ingredients because they are fresher. They like that local veggies are
varieties grown for flavor instead of, say, ease of mechanical harvest. The connection between growers and
chefs is strong. They each help the other excel. Come
see the magic wrought by chefs using local ingredients
at the F2F ’07 Culinary Walk Sept 6 in downtown Iowa
City. Savor creative new approaches to hors d’oeuvres
from Atlas, Devotay, Motley Cow, The Red Avocado,
New Pioneer Food Co-op, and more. Your $25 ticket is
a donation to the good work of the Johnson County
Local Food Alliance. Ages 6 and under free.
Field to Family, Earth Expo, & Edible Iowa River Valley host
Food on Film at the Englert Theatre
Friday, Sept. 7, 8pm 221 E. Washington St., Iowa City
$12/person at the Englert Theatre Box Office
Tickets go on sale the week of August 27.
Join us for a showing of films and photographs on local
food and agriculture. In addition to the film Eat at Bill’s,
we will put the spotlight on award-winning short documentaries and a photography exhibit entitled Framing
Local Foods. Visit www.jclfa.org for all the details.
10
Field to Family and New Pioneer Food Co-op present
IC Farmers’ Market Local
Ingredients Cooking Demonstration
Saturday, Sept. 8, 9–11am, Washington and Van Buren St.,
Iowa City
FREE!
Never a dull moment with local salsa king Tim Palmer of
Clover Hill Creations! Join Tim as he whips up vibrant entrées, salads, and condiments using food from the day’s
market. No doubt Tim will be putting the grill to work
making fabulous samples. Free and open to all.
The Coralville New Pioneer Food Co-op presents
A Local Sample Extravaganza!
Saturday, Sept. 8, 11am–3pm, City Center Square, Coralville
FREE!
Savor the local flavor of featured products from the
area. Taste your way through the aisles of the Coralville
Co-op and try treats from businesses like: Cheryl’s Fresh
Salsa, Farmers’ All Natural Creamery, Organic Greens,
BE Caramels, La Casa Restaurant, Oasis Falafel, Wallace
Winery, and more! Come out and show your support
for area businesses and get a taste of Iowa’s best!
Field to Family presents
Field to Family and Earth Expo present
Earth Expo at ZJ Farm
Know it? Grow it!
th
Saturday Sept. 8, 3–10pm, 5025 120 NE Solon, IA
$5 suggested donation
Field to Family and Earth Expo invite you to ZJ Farm!
Tour the farm with organic grower, Susan Jutz. Then learn
how to apply green principles in your yard, garden, and
home at educational displays, and see demos of vermicomposting (yes, real worms!), environmentally-friendly architecture by Rockwell Collins, and more. Potluck
at 5:30pm, and at 6:30pm live music by The Broke Out
Steppers. University of Iowa football fans can watch
the Hawks thump Syracuse on the big screen and chow
down on some tailgate treats. Please bring a main dish
as well as a beverage and place setting.
jewelry
lisa mcdonough
•
iowa city, iowa
319.512.6568
[email protected]
available at dulcinea
(part of the Iowa Children’s Museum event Move it! Dig it! Do it!)
Sunday, Sept. 9, 11am–5pm
Johnson County Fairgrounds
Advanced Tickets: $6/person, $25/family, children 3 and
under—FREE!
Tickets are $8/person on the day of the event. For more information contact Fran at (319) 625-6255 ext. 207.
Grab your kids and some sunblock and make your way
to the Johnson County Fairgrounds for Move it! Dig it!
Do it! This event, put on by the Iowa Children’s Museum, will keep your family occupied for hours with activities like digging for buried treasure, making your own
garden stone, riding in a buggy pulled by Clydesdale
horses and more. As part of this event, Field to Family
hosts Know It? Grow It! Here’s a chance for kids to learn
about weird and wonderful heirloom veggies and use
them to make their own taste-of-summer salsa! We’ll
even demonstrate how food scraps can be transformed
into valuable garden compost with the help of slimy,
squirmy earthworms! Don’t miss out! Susie R. Garton
LMT, ABT, ABMP, NCTMB
Licensed Massage Therapist
Shiatsu & Massage
Therapy at Towncrest
2418 Towncrest Drive
Iowa City, IA 52240
(319)430-6310
Doreen McNeal
BS, LMT, NCBTMB
CranioSacral Therapy &
Massage Therapy
220 Lafayette St., Ste. 160
Iowa City, IA 52240
319-887-5570
11
Eatin’ With the Home Team: Go JCLFA!
Stephanie Catlett, Catalyst Editor
J
ohnson County Local Food Alliance
( JCLFA) was founded in 2004 as a
community of farmers, chefs, food stores,
and consumers who are committed to
making local, healthy, and fresh food
more widely available where we live.
Now JCLFA needs your help to continue its good work promoting the benefits of local food. Your $25 membership
in JCLFA earns you a subscription to
the monthly e-newsletter, a copy of the
annual JCLFA member directory, and
membership in the Buy Fresh Buy Local
campaign. It also gets you discounts at
selected events, like Field to Family, and
a connection to other like-minded individuals who care about local food.
Can’t afford to join? Volunteer your
time! JCLFA is currently looking for
knowledgeable people to assist with accounting, grant writing, and fundraising.
You can also help this great young organization build a solid foundation by joining their board. The key to the success
of the Johnson County Local Food Alliance is the ability to connect local farmers with businesses and consumers who
want to buy fresh local food. They work
toward this goal in a variety of ways.
JCLFA is a chapter of the well-known Buy Fresh Buy Local program, a national
program designed to assist farmers in marketing their products to food buyers and
consumers. Their Buy Fresh Buy Local directory publicizes farmers who offer local products and businesses who utilize local products. It also helps consumers get
in contact with farmers who run CSAs (Community Supported Agriculture). Directories are published annually, in late Spring, through The Gazette, and are available at New Pioneer Food Co-op, the Iowa City Public Library, and other locations
throughout Johnson County.
According to Leah Wilson, JCLFA Coordinator, another way the Alliance serves
to connect farmers and consumers is through “farmer-food buyer matchmaking sessions”. These sessions bring together interested parties to synchronize what is currently being produced with what is needed. Steve Rogers, owner of Highland Vista
Farms, a local egg and meat supplier, explains that, “JCLFA has been very helpful to
assist us in locating customers who are interested in local food.”
JCLFA sponsors and benefits from the success of the Field to Family Celebration
of Local Food and Culinary Excellence. Field to Family will be held September 6-9
this year. (See F2F events schedule on pages 10–11.)
In a bold move this spring, JCLFA partnered with Iowa City’s downtown Summer
of the Arts to encourage food vendors to use local ingredients in their booths. JCLFA
sponsors events like last year’s Johnson County Local Food Summit, which attracted
over 100 participants, and a talk on the Farm Bill featuring Laura Krouse.
What can we expect from JCLFA in the future? Leah clarifies that JCLFA “has
made significant progress in a short period of time, but there are lots of different pieces
that need to align if we are to secure a viable, sustainable food system for our area.”
One of the goals of JCLFA is to encourage new farmers. “As demand for local,
healthy food continues to increase, it is clear that we need to grow a new crop of farmers. We would like to work with local and regional governments to provide incentives for young people to enter agriculture. Incentives for farmers who convert from
conventional row-crop farming to natural and organic food production would also
help assure a diverse and steady supply of food,” Leah affirms. In the future, JCLFA
would also like to address concerns about distribution. “Getting food from farms to
helping buyers and sellers for 20 years.
so you don’t do anything stupid.
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soyoudontdoanythingstupid.com
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rown’s Floor Care
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12
720 East Davenport Street
Iowa City 319-337-7721
The Coralville New Pioneer
Food Co-op presents:
a local sample
market in an efficient manner is challenging, given the consolidation of the
current food system and the lack of local
and regional infrastructure. We’re only
beginning to rebuild this system and it
will certainly take time, but communities working together can make surprising progress.”
Community members and friends of
local food are encouraged to get involved
with Johnson County Local Food Alliance in any way you can. Visit www.jclfa.org to join, volunteer your time and
skills, or even make a generous donation
to this growing organization.
Coordinator Leah Wilson looks to the
community to help JCLFA fulfill its mission to support and develop healthy community food systems in and near Johnson
County. “Everyone benefits from eating
healthy food that is grown by people they
can have a conversation with. People they
share a community with. If we all work
together, we may just rediscover the cornucopia of agriculture.” extravaganza!
Saturday, Sept. 8
11:00am–3:00pm
Savor the local flavor of featured products from
the area. Taste your way through the aisles of the
Coralville Co-op and try treats from businesses like:
Cheryl’s Fresh Salsa
Farmers’ All Natural Creamery
Organic Greens
BE Caramels
La Casa Restaurant
Oasis Falafel
Wallace Winery
& more!
Come out and show your support for area
businesses and get a taste of Iowa’s best!
CROPP Cooperative, owner of the Organic Valley
Family of Farms brand, announces it is raising capital
through the sale of Class E, Series 1 Preferred Stock.
This stock carries a cumulative annual dividend
of 6%, to be paid quarterly.
Cooperative Regions of Organic Producer Pools (CROPP)
Es/!Ubozb!Fohmjti
ipmjtujd!'!hfoumf
Cjp!Fofshfujd!Tzodispoj{bujpo!Ufdiojrvf!.!Nbtufs
Bdujwbups!Nfuipet!Ufdiojrvf
Ovusjujpo!Dpotvmubujpo
42:/436/IFBM!)5436*
jogpAcmftu5upebz/dpn!¦!xxx/cmftu5upebz/dpn
331!Mbgbzfuuf!Tu/-!Jpxb!Djuz
PR E FE R R E D STOCK
MINIMUM INVESTMENT $5,000
The Offering Circular may be obtained by calling the CROPP Cooperative
office at: 888-444-6455 or by visiting our website at www.organicvalley.coop
This announcement is not an offer to sell the Class E, Series 1 Preferred Stock and it is not soliciting
an offer to buy the Class E, Series 1 Preferred Stock in any state where the offer or sale is not
permitted. The Class E, Series 1 Preferred Stock is offered only by means of CROPP’s Offering Circular.
13
My Mom’s Mac & Cheese
Robert Morey, NPFC Wine & Cheese Chef Guy
MY MOM’S MAC & CHEESE
E
ver since my three-year-old became capable of articulating
the words “mac and cheese” (over and over and over again)
(and over again), I’ve had all three kids in the house clamoring
to eat it as often as possible.
Kids love mac & cheese, but even adults have a hard time
resisting it, if it’s done right. You should already know that I’m
not talking about that neon-colored dreck from a box.
Mac & cheese was a well-loved staple in my household
when I was growing up. Now, especially as the weather cools
down, it also makes a nearly weekly appearance at my family’s
table, too. What’s not to love? Pasta and molten cheese: it’s the
ultimate comfort food.
Here’s my recipe for easy and delicious homemade mac &
cheese. It’s my mom’s recipe, so don’t say anything bad about
it to me, unless you’re itching for a fight.
My mom used to make this recipe using a mild Cheddar
cheese. You might want to try using the Cheddar from Iowa’s
own Milton Creamery, featured on sale in September.
You can use any cheese that melts, so be adventurous. In
my house we usually go with Parrano, a proven winner. I’ve
also used Mahon from Spain, or Swiss Gruyere.
This recipe handily serves our family of five, with leftovers. 8 oz. pasta, any shape
¼ c. butter
¼ c. flour
2 c. milk
Salt & pepper to taste
8+ oz. shredded cheese of choice
¼ c. bread crumbs
Preheat oven to 350°F. Cook pasta
to manufacturer’s specifications. Meanwhile, melt butter in a medium-large
saucepan. Stir in flour and make a roux,
continuing to stir until it looks like molten lava. Add milk and bring to a low
boil, stirring constantly. When mixture
thickens, add most of the cheese, reserving at least ¼ cup. Stir in the cooked pasta; then pour the whole mixture into a
casserole dish. Top with reserved cheese,
then with bread crumbs. Bake in oven
for 20 minutes or more.
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mnil_(;h^q_Îl_ihfsij_hìol^[sm[q__e(<onc`
sio×hôm&sioÎffm__iolohcko_&ih_'i`'['ech^
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14
grocery top picks
Helwa Wafers – A traditional wafer cookie with a delightfully light and crispy crunch.
Available in chocolate, vanilla, and lemon flavors. $2.49/3.5 oz.
Zensoy™ Pudding – Made with soybeans that are certified non-GMO, these handy
little pudding packs are a great dairy-free alternative. Plus, they’re perfect lunchbox
stuffers. $3.59/16 oz. (4 pack)
Adina® Coffee Drinks – Don’t want to wait for your iced coffee treat? Try one of
Adina’s delicious new coffee drinks in varieties like Indian Iced Chai Latte, Sumatran Iced Vanilla Latte, or Ethiopian Iced Espresso. Fair trade and 100% organic,
they’re a grab-n-go drink you can feel good about. $2.79/8.5 oz.
French Meadow Bakery® Healthy Hemp Bread – Certified by The Glycemic Research Institute as a low glycemic product, this high protein, high fiber bread is great
for diabetics. Pick it up in the frozen section. $5.49/1 ½ lbs.
Wholesome® Sweeteners Agave Syrups – Made from the blue agave plant, this
syrup is a great sugar substitute for diabetics. It’s concentrated, so you use less. Available in light and amber varieties. $5.19/11.75 oz., $7.29/23.5 oz.
Once Again Sunflower Nut Butter – If you like nut butters, give this all organic
sunflower butter a try. Get out of the peanut rut! $4.99/16 oz.
Green & Black’s® Ice Cream – A decadent ice cream available in three sinfully delicious flavors: Chocolate, Vanilla, and White Chocolate Strawberry. Made with real
vanilla beans and gourmet chocolate, it’s got a taste that’s as close to homemade as
you can get from your freezer. $4.89/pint
Sorbent™ Multizyme Cleaning Products – These all-natural, non-hazardous,
chemical-free cleaning alternatives are made from fermented vegetable matter. Safe
for pets and people! $9.99/32 oz. Airzyme odor eliminator and Moldzyme cleaner
also available.
Hint® Waters – Drink water, not sugar. These little beverages have just a hint of flavor and are a refreshing substitute for super-sweet drinks. Plus, they’re made with
no sugar or sweeteners. Available in a wide variety of flavor combos like CucumberRaspberry, Lime-Tropical Punch, and Pomegranate-Tangerine. $1.79/16 oz.
organic
BYTES
Organic Farming Can
Feed The World
A new University of Michigan study
indicates that organic farming is more
productive than chemical and energy intensive industrial agriculture. Researchers noted 293 examples in previous studies
that corroborate the fact that organic
farming is better than conventional, but
pointed out that biased studies funded by
chemical producers have clouded the public’s understanding of the issue. Corporate
agribusiness has spent decades repeating
the mantra that chemical intensive agriculture is necessary to feed the world.
But according to the new report, “Model
estimates indicate that organic methods
could produce enough food on a global
per capita basis to sustain the current human population, and potentially an even
larger population, without increasing the
agricultural land base.” Ivette Perfecto,
a professor at the University of Michigan, said of the study, “My hope is that we
can finally put a nail in the coffin of the
idea that you can’t produce enough food
through organic agriculture.”
15
New Pi’s New Graphic Design Guy—Welcome Peter!
T
here’s a fresh face in the aisles of
New Pioneer Food Co-op, and it’s
none other than Peter Eko-Acquah, the
latest member of the Co-op marketing
team. Peter is the new man in charge of
New Pi’s sales flyer and will collaborate
with Mara on other graphic design duties. Since starting in July, his infectious
good humor and stellar design talent
have been an asset to the New Pi team.
A native of Sekondi-Takoradi in the
western region of Ghana, Peter is the
sixth of seven children (five boys and two
girls!). He moved to the United States
in 2003 to pursue his design dreams.
“I’ve always wanted to do art ever since
I can remember,” he explains, “but I felt
like there weren’t any good programs
back home to learn something more advanced.” After coming to the U.S., he attended Northwestern College in Orange
City, Iowa, where he received his bachelor’s degree in communications with an
emphasis on graphic design and marketing in May 2007.
Peter is excited to join the New Pioneer team because he feels a connection to New Pioneer’s awareness of
the community, the environment, and
healthy food. He is proud to utilize
his artistic talents at New Pi because
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16
“It’s not just any kind of food, it’s good healthy food.” Peter
brings a positive energy and enthusiasm to the Co-op that is
certainly contagious!
Outside of work, Peter enjoys fishing with his girlfriend’s
brother, Dale, at Lake MacBride. He loves to draw and sketch
and to listen to hip-hop, contemporary gospel, R&B, and classical music. He’s a big movie fan, with favorites like A Beautiful Mind and 300. He loves soccer and basketball (especially
Dwayne Wade of the Miami Heat) and is fast becoming a
huge Hawkeye fan.
Peter looks forward to his time at the Co-op as an occasion
to “grow as a designer and as an individual.” We are confident
that he will contribute greatly to the success of New Pioneer
and welcome him to this new adventure. Celebrate Food!
Look. Smell. Touch. Taste.
Holiday
Sample Fair
Coralville New Pioneer Food Co-op
November 11, 11am–3pm
Leaf Light
Green
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701 E. Davenport St.
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319-354-2623
1-800-311-4696
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at the Figge
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225 W. Second St.
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563-326-7804 Ext. 6
[email protected]
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range of motion and the ability to change the light color and
intensity with just a touch.
17
Understanding Homeopathic Healing
Sue Andrews, Wellness Manager
H
omeopathy is a school of medicine based on the concept that humans, like plants and animals, possess
the ability to heal themselves. Homeopathic medicines stimulate this ability
and strengthen the body’s curative powers. For over 200 years, homeopathy has
been practiced throughout the world.
Even today, the Queen of England is attended by a homeopathic physician.
How does homeopathy work?
The basic principles of homeopathy
are that the natural state of the human
body is one of health and that we possess the natural ability to heal ourselves.
Homeopathic remedies work by stimulating the body’s own healing power. By
using various plants, minerals, or animals
in small doses, homeopathic medicine
stimulates a sick person’s natural defenses. While it appears odd that you would
use a plant such as poison ivy to help relieve symptoms of a poison ivy rash, homeopathic remedies are administered in
such minute doses that they facilitate the
body to help with reactions from harmful plants. This anomaly is referred to as
the law of similars.
Are homeopathic remedies safe?
Homeopathic medicines are among
the safest healing products known to
medical science. They are safe for children and generally have no ill side effects.
They will not interact with medications.
Prepared from natural sources, eighty
percent of these remedies are botanical in origin. Others are prepared from
minerals or mineral ores. Since only
tiny amounts are needed to stimulate
the body’s own natural defense system,
they are administered in the smallest
possible doses.
Which homeopathic treatment is
right for me?
There are many popular homeopathic
remedies that are essential to your medicine cabinet. Arnica is one of these. Arnica helps to relieve bruising, pain, or
swelling caused from an injury or muscle
strain. It can be taken in pill form or even
topically. Many people have used Arnica before a major surgery to assist with
healing and to reduce bruising associated
with some surgeries. Arnica does not interact with most medications.
Preschool through 8th grade
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Traditional and
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18
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BYTES
Calendula is another essential homeopathic remedy. It is used for burns and
to heal itching from bug bites or rashes. When applied topically, calendula
promotes granulation of tissues to heal
wounds and burns and inhibit infection.
Apis Mellifica, or bee venom, can be
used internally to relieve symptoms of a
bee sting, especially when the symptoms
manifest as stinging, burning pain and a
hive-like welt.
These are just a few of the most common homeopathic remedies. There are
many more, as well as combination formulas to help condition specific symptoms.
What are combination remedies?
A combination remedy combines two
or more homeopathic medicines. They
are general in their approach and aimed
at a disease or condition such as a cold
or the flu, rather than at an individual’s
unique set of symptoms. While a precise
single remedy is the ideal choice, combination remedies are recommended for
people who have a limited knowledge of
homeopathy, or when there is doubt as to
which single remedy should be used.
Homeopathy teaches us that the
symptoms of a disease represent the
body’s attempt to heal itself. By administering minute amounts of a medicine
which produces the same symptoms as
the disease, we can reinforce the healing process. Homeopathy works with
the body, not against it. Homeopathy is
a great way to help treat many different
ailments. It is one of the safest alternative
therapies and one of the oldest. So if you
decide to try it and have questions, please
feel free to ask a wellness clerk.
Information for this article was supplied by Boericke & Tafel. Your Healing Insights
Scotts Miracle-Gro
Company Sues Small
Organic Fertilizer
Business
Terracycle, an eco-friendly business
established by college students to sell
worm poop (a highly effective organic fertilizer) has been sued by the Scotts Miracle-Gro Company, a $2.2 billion assets
giant. Scotts claims Terracycle’s product
labeling looks too much like Miracle Gro.
Scotts is also suing Terracycle for claiming its plant food is as good or better than
“a leading synthetic plant food”. TerraCycle manufactures all-natural garden products by feeding organic waste to worms
and bottling the resulting worm compost
tea as ready-to use plant food in soda bottles collected by schools and other charities across North America.
Terri Wiebold, bsn, rn, hn-bc, cmi, krm
Certified Holistic Nurse • Certified Medical Intuitive
Therapeutic Nutrition • Karuna Reiki Master/Teacher • Seminars/Courses
(319) 354-3704
107 Fifth St. Coralville, Iowa 52241 • www.YourHealingInsights.com
Total Tree Care
of Iowa City
Seth Bihun
Owner & Professional Climber
Thank you for a great summer at our Fiber & Arts camps!
For information about our fall classes and events go to
www.iowafiberarts.com or call 319-351-9010
Iowa Fiber & Arts Alliance • Growing the Next Generation of Fiber Artists!
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19
tom’s top ten
1
CHANTE CIGALE
CHATEAUNEUF DU
PAPE 2004
We had the good fortune to taste with
Alexandre at Vin Expo in June, and I am
here to say that the new vintages that
we will see late this winter are going to
be stunning. While tasting with him
we managed to weasel out a bit more of
his lovely ‘04. Here’s what International Wine Cellar had to say: “deep violet,
very primal and a bit reduced with raw
blackberry, and cassis scents deepened by
tobacco and espresso. Chewy dark fruit
flavors are accented by licorice and bitter
chocolate and framed by firm tannins.
Sweetens on the back, finishing with a
persistent kirsch flavor.” 90 points. This
wine should sell for north of $40, but it
can be yours for the measly low price of
just $29.99/bottle. We also have a wee
bit of their precious white Chateauneuf,
also just $29.99/bottle.
2
CHARLES KRUG NAPA
CABERNET 2004
Krug as a winery is normally a little too
mainstream for New Pioneer—not that
they make bad wine, just that we normally focus more on the little guy. All of
this changed with one taste of this ‘04, a
screamingly good Napa Cab with classic hints of cassis, just a faint whiff of
mint, some oak (judiciously used), big
fruit presence, some silky, then chewy, tannins, and a finish that just keeps on going.
I asked if they could do something for us
if we bought a little bit of volume and he
said, “We might be able to do something
on a three case drop,” and I said, “How’s
about a thirty case drop?” and watched
20
Tom Caufield, New Pi Wine Buyer
his eyes literally pop out of his head. Long
and short of it, here’s a Cab that the winery sells for $25 that we can bring to you
for just $19.99/bottle. Buy a case of this
and laugh as you drink it over the next
three to five years.
3
DOMAINE PRADELLE
CROZES HERMITAGE
2005
We first encountered this wine in the
2004 vintage at a cellar tasting and were
smitten by it. We met with the winemaker at Vin Expo and had the chance
to taste his most excellent ‘05. Everything
one could want from a Syrah: minerally, meaty, earthy, tar, and violets … and
that’s just the nose! Really fat and expansive in the mouth with some nice grippy
tannins on the finish, and just a touch
of bacon fat. This wine will pair swimmingly with any kind of roasted meats,
especially game. Still just $17.99/bottle,
despite the euros continued squishing
of the dollar.
4
CATENA FAMILY
WINERY
This one’s a winery feature—it’s family owned (father Nicolas and daughter Laura) and has been since inception.
Nicolas is widely considered the godfather of quality wine in Argentina, working against the tide for many years while
people laughed at him, telling him that
Argentina was only good for cheap bulk
wine. We all know who’s laughing now!
We’re going to feature a wide range of
the Catena wines, but will be focusing on their extraordinary Malbecs and
Chardonnays—wines that are shining
examples of what can be achieved in Argentina when the vines are tended with
such passion and with so much attention to detail in the winemaking. They
are truly world class, starting with the
inexpensive Alamos wines and ranging
all the way to the Catena Alta. If you
love good wine, you owe it to yourself
to check these out.
5
CONVENTO OREJA
ROBLE RIBERA DEL
DUERO 2005
Let’s get this out of the way first—this
wine is a gift at this price. Most wines
of this quality from this vaunted region
would sell for twice as much, if not more.
Josh Raynolds (International Wine Cellar) had this to say: “Inky violet, ripe
cherry, blackberry, and plum aromas are
deepened by tobacco and roasted coffee.
Full, fleshy, and ripe, showing powerful
dark fruit liqueur flavors, low acidity, and
soft tannins. Really clings on the finish.
Serve this big boy with hearty red meat
dishes.” 88 points. If you thought you did
not like Spanish wine in the past I urge
you to check this out—it’s a real beauty
and might just kick start your love affair
with Spanish wines. $17.99/bottle.
6
BURGANS WINERY
This one’s a two-fer, the first being
a first-rate Albarino. Here’s what Bob
Parker had to say about the 2006: “The
2006 … is a candidate for best buy in the
Albarino category. Medium gold-colored,
the wine has excellent honey, mineral,
orange marmalade, and peach aromas
and flavors in a just off-dry format.” 89
points. I also had my first Mencia that I
liked. Mencia is a red grape that grows
in Bierzo in Spain, and I would compare
this grape to a really good Dolcetto from
Italy, though a lot more full bodied than
your typical Dolcetto. Perhaps it’s the fact
that the vines are over 80 years old that
gives this wine the depth and intensity
of a much more expensive bottling. This
one is typical of the variety: deep ruby in
color, cherry and plum on the nose, a bit
of earth, meat, and game, great acidity
in the mouth, and some gripping tannin
on the finish. Both wines sell for the low
price of $12.99/bottle.
7
MILTON PARK SHIRAZ
BAROSSA 2006
From Stephen Tanzer’s International
Wine Cellar: “Ruby-red; jammy blackberry and mulberry on the nose; reminds
me of a Zinfandel. Fresh, juicy dark berry flavors display a nice combination of
poise and sweetness, with mocha and
candied licorice notes adding complexity.
Soft, silky, and sweet … with a persistent
finish. There are no apparent tannins to
the get in the way of the vibrant fruit.” 88
points. Tanzer’s suggested retail is $12.
New Pi’s price is just $9.99/bottle. This
is one of the first of many Fran Kysela
wines that you’ll be seeing at New Pioneer—an importer that we are thrilled to
finally be working with. I would add that
in a recent cellar tasting, several people
thought this was a $20+ wine.
8
POMELO SAUVIGNON
BLANC 2006
And now baby, let’s talk full circle. We
first brought Randy Mason into the New
Pi family way back in 1999. I thought his
Sauvignon Blancs were some of the most
piercing and interesting that were being
made in California. Over the years he
had some distributor issues and we were
not able to carry Randy’s wines. But now
we have him firmly back in the fold. This
is a “second” label for Randy and man, is
this wine good … all citrus and grapefruit and high acidity. Yum, yum, yummy.
Pomelo is a giant citrus fruit native to
Malaysia and thought to be the ancestor
to the grapefruit. Suggested retail $13,
New Pi price: $9.99/bottle, September
and October only.
9
HUGL WEINE GRUNER
VELTLINER 2006
As you perhaps know, we at New Pioneer love Gruner; it’s a very versatile
food wine and also a pleasure to sip on
its own. Sylvia and Martin Hugl make
the wine here and it’s textbook Gruner—
loads of citrus on the nose, a slight whiff
of flowers and there it is: white pepper
and spice. It’s full and rich in the mouth
with good acidity to keep it zippy and
fresh, finishing with a burst of minerality and fruit. Keep in mind that this is a
liter bottle which means it’s a full 33%
more wine than a normal 750 ml. Normally $11.99, it’s on sale for September and October for the shockingly low
price of just $9.99/bottle. Get it while
the getting’s good.
MYSTERY WINE wine
freak
out
Join wine guru Tom Caufield for an
exciting evening of wine sampling.
Enjoy special discounts for attendees
and taste a wide variety of wines.
Wed., Nov. 7th
Due to popular demand,
we will be offering two
wine tasting sessions this
year. Purchase your tickets
for the 6:00PM tasting or
the 7:30PM tasting.
$10/person
Tickets
PM
go on sale October 1.
Limited capacity. Get your tickets
early as the event will fill quickly.
21
“Making Co-op’y Things Happen”
Good News from the world of Co-ops and Fair Trade
by Rodney North of Equal Exchange
D
id you know that October is both
National Fair Trade Month and
National Co-op Month? You see, coops and Fair Trade are not only compatible, but extremely complementary.
They make each other stronger and more
inspiring. And—in our opinion—Fair
Trade could not exist without co-ops.
The Fair Trade model helps farmer
co-ops to thrive and enables consumer
co-op members to connect with farmer
co-op members and do business with one
another sustainably, and in solidarity. A
worker co-op, like Equal Exchange, acts
as the bridge, creating a completely coop supply chain.
Conversely, in the 1980s, co-ops here
and abroad made Fair Trade possible,
and today they offer the Fair Trade system it’s most meaningful expression.
When the Fair Trade system for crops
like coffee was created in the 1980s only
small-farmer co-ops could participate.
And still today farmer co-ops supply
all of the nation’s Fair Trade Certified™
coffee, cocoa, and sugar. Measured by
weight, at least 90% of the nation’s supply of Fair Trade Certified™ foods are
still supplied by farmer co-ops.
At this end of the global Fair Trade
supply chain consumer food co-ops definitely “punch above their weight”. That is
to say that no group of retailers in the US
food system does more for Fair Trade,
proportionate to their sales, than America’s food co-ops.
But the “good news” mentioned in the
headline goes beyond buying and selling of
coffee and such. Right now co-ops in both
the Global North and South, are working
together to build a stronger, more just coop economy, and Fair Trade is a part of
those efforts. Here are some examples:
22
• Equal Exchange recently contributed $10,000 to the Food Co-op 500 Fund. The
Fund is seeking to expand the number of food co-ops nationwide from 300 to 500
by 2015.
• Two North American farmer co-ops, Organic Valley and Farmer Direct (a Canadian co-op), worked with us and RAFI-USA to draw up a model for what Fair
Trade could look like for farmers and farm workers north of the Rio Grande. The
results were the Principles for Domestic Fair Trade. See: http://www.equalexchange.
com/dftfiles/dftprinciplesflyer.pdf
• An international, multi-stakeholder Fair Trade organization, Oké USA www.
okeusa.com, has been created to import Fair Trade bananas into the U.S. A global
co-op of banana growers owns 30%, Equal Exchange owns 20%, and 5 non-profits
own the remainder.
• To challenge the current near-complete dependence upon plantations for the US
supply of Fair Trade Certified™ tea we have recently formed three new partnerships
with organic small farmer co-ops in southern India, Sri Lanka, and South Africa.
Together we’ve been able to introduce to the U.S. seven small-farmer co-op Fair
Trade teas.
emp owerin g
FARMERS
When you choose Equal Exchange fairly
traded coffee, tea or chocolate, you join a
network of co-operatives that empowers
farmers in Latin America, Africa, and Asia to:
• Stay on their land
• Care for the environment
• Farm organically
• Support their family
• Plan for the future
www.equalexchange.coop
Photo: Jesus Choqueheranca de Quevero,
Coffee farmer & CEPICAFE Cooperative member, Peru
Right now is such a dynamic time in the food industry and our national food
culture. Some of the changes—GMO’s, massive factory poultry and hog operations—are dismaying. Yet there are also trends heading in the other direction, such
as the growing interest in environmental issues, animal rights, and the need to fix the
federal Farm Bill. For decades co-op’s like New Pioneer have been at the forefront
of new approaches, including that of Fair Trade, and we just wanted you to know a
little about what you have helped make possible.
Rodney North is The Answer Man for Equal Exchange and has been with the worker co-op for 11 years. He also serves as Vice-Chair on the Board of Directors. Rodney@
equalexchange.coop Dining for the People
Every Last Wednesday at The Red Avocado
The Red Avocado invites you to stop in and
have a bite with friends on the last Wednesday of each month. Chow down on fresh
local foods and help support a great cause!
Wednesday, September 26
Plains Justice League Benefit to support the effort to stop
the construction of the proposed Waterloo coal plant.
Wednesday, October 31
Halloween Party to Benefit UAY (United Action for
Youth), an organization that supports local youth.
Enjoy a Fabulous Meal & Support Your Community!
Visit www.redavocado.com for more information.
organic
BYTES
Factory Farm Dairy
Supplying Horizon
Loses Organic
Certification
After more than a year of efforts
to raise public awareness, the Organic
Consumers Association (OCA) and the
Cornucopia Institute celebrated a major
victory when, for the first time, a massive 10,000 head intensive confinement
California feedlot dairy had its organic
certification suspended. Prior to OCA’s
boycott, this factory farm supplied Horizon Organic.“This is a big victory for the
farm families around the country who
work so hard to create milk and dairy
products that meet a high ethical standard,” said Mark Kastel, Cornucopia’s
senior farm policy analyst. The Cornucopia Institute says that the good news
about organic dairy products is that the
vast majority are produced with high integrity and meet the spirit and letter of
the organic law.
Body Myrgth
Massage • Shiatsu • Energywork
Light Language Healing Grids
Joyce McKinley
Congratulations to the winners in the Johnson County Fair Natural
Gardening Practices category.
Reiki Master/Teacher
Licensed Massage Therapist
PHONE:
New Pioneer Food Co-op awarded a $50 prize to Greg Reimann for his composting display and a $25 prize to Caroline Mohling for her display on beneficial insect.
319-338-5756
[email protected]
NCBTMB - AMTA - Iowa License
Gift certificates available.
23
SQUASH
A Hero of the Harvest
T
here are so many appealing things about squash: the deeply colored,
marbled outer shell, the funky twisty shapes, the soft sweet center.
And nothing says harvest time quite like this perennial cornucopia favorite. Squash is an easy-to-store and easy-to-cook harvest hero, a veggie
responsible for one of the all-time best fall and winter treats: baked
butternut squash with brown sugar and butter. A myriad of local and
organic squash are on the shelves of New Pioneer’s produce department, with most winter varieties becoming available in mid-September. Local summer squash finishes up in early fall, so hurry in
to get your favorites.
Squash has been a mysterious traveler on the road from garden to table since its origins. The ease with which squash crosspollinates has given rise to the weird and wonderful varieties
available today. A relative of the cucumber and melon, it is
native to the Americas, with a name originating from the
Narragansett Indian word meaning “a green thing eaten
raw.” It is believed that squash was introduced to Europe in the 16t century by explorers returning from
the New World. Early American settlers used this
versatile vegetable in pies, soups, and even beer!
A friend of the gardener, squash is relatively hardy with large, easy to plant seeds that require little
more than heat, sunlight, and some water. Harvest
squash with approximately two inches of stem remaining to reduce the risk of decay in storage. A
beautiful addition to any backyard plot, squash can
be trained to grow over trellises and wire or wooden structures (make sure the structure is strong
enough to withstand the weight of the fruit).
There are two classifications of squash: winter and summer. Winter squash include varieties
such as acorn, buttercup, butternut, hubbard, spaghetti, and turban. Winter squash are characterized
by their tough outer rind, although some types, like
delicata, have a thin skin and do not store as long as
other varieties. Thick-skinned winter varieties can be
stored in a cool, dry place for up to six months, making
this the perfect keeper for long winters. Summer squash,
like zucchini and yellow squash, will store for a few weeks.
These varieties are not available from local sources during the
winter months.
24
Growing up in Iowa, a favorite in
my parents’ household was baked butternut squash, a warm and comforting
evening snack perfect for nights beginning to turn chilly. Just halve butternut
squash and fill the center with a blob of
butter and brown sugar. Then bake in a
350°F oven for approximately one hour,
depending on the size (squash is done
when a fork easily pierces the skin). Try
to hold yourself back and let it cool a
little before you dig in!
Squash lends itself beautifully to both
sweet and savory recipes. A truly whole
food, squash is almost entirely edible:
blossoms, leaves, fruit, and even vines.
Flowers can be stuffed with all kinds of
goodies like soft cheese, meat, and rice.
For a quick side dish, grate an acorn or
butternut squash, mix in an egg, a bit of
flour, nutmeg, salt, and pepper, and form
into patties. Then sauté the patties for
tasty squash fritters. Try slicing delicata
squash and adding to stir-fry.
Iowa City produce manager Steve
Moen likes to mix the sweet and the
spicy by stuffing spaghetti squash with
sausage, onions, tomatoes, raisins, and
a variety of seasonings like oregano,
chili powder, or dried basil and baking.
Pull out the “strands” of spaghetti and
stir with the stuffing to eat. Patty-pan
squash are a sweet surprise in a bowl of
spicy curry and can help absorb some
heat in an especially fiery dish.
Squash is one of those all-time staple foods that deserves more respect than
it often gets. While it might look weird,
it’s really a heroic little vegetable brave
enough to withstand hard Iowa winters.
Plus it’s a nutritional superfood loaded
with beta-carotene, fiber, potassium, niacin, and iron. Squash is the perfect vehicle for flavor, so try some of our favorite
squash recipes in this issue’s What’s for
Dinner. See how this underrated vegetable
squashes the competition for taste! Sources:
Pumpkins & Squashes: Gardening,
Crafts, & Recipes by Caroline Boisset
On Food and Cooking: The Science and
Lore of the Kitchen by Harold McGee
Iowa State University Extension, www.
extension.iastate.edu
nature’s cold remedy...
...live coastal!
Experience historic Savannah & the warmth of the Georgia Coast.
Mike Brannin
The Coastal Real Estate Group, LLC
315 E. Liberty St., Savannah, Georgia 31401
912-604-8548 • www.michaelbrannin.com • www.coastalreg.com
Study: Organic Dairy
and Meat Improves
Quality of Mothers’
Breast Milk
Information courtesy of The Cornucopia
Institute
A new study, published in the British
Journal of Nutrition, showed that organic dairy and meat products in a mother’s diet positively affect the nutritional
quality of her breast milk—markedly
increasing beneficial fatty acids.
Specifically, a diet in which 90%
or more of dairy and meat products
are organic is correlated with measurably higher levels of conjugated linoleic
acid (CLA). CLA is a type of fat that
is believed to have anti-carcinogenic,
anti-atherosclerotic, anti-diabetic and
immune-enhancing effects, as well as a
favorable influence on body fat composition. For newborns specifically, CLA is
believed to especially aid immune system
development.
The relationship between a mother’s organic diet and the quality of her
breast milk is an important topic that has
caught scientists’ attention. Additional
studies that look at the health status of
newborns fed by breastfeeding mothers
with an organic diet are under way and
will be published in the near future.
25
what’s for dinner?
BEET SOUP IN ROASTED
ACORN SQUASH
Recipe courtesy of www.epicurious.com
Serves 8
8 (1 to 1 ¼ lb.) acorn squash
3 T. vegetable oil
1 T. kosher salt
1 large red onion, chopped
1 ½ T. vegetable oil
5 medium beets, peeled and cut into
1 inch pieces
1 red apple such as Gala or Braeburn, peeled and cut into 1 inch
pieces
2 garlic cloves, minced
4 c. chicken or vegetable broth
4 to 5 c. water
2 T. cider vinegar
1 T. packed light brown sugar
Preheat oven to 375°F.
Cut off “tops” of squash (about 1 inch
from stem end) and reserve. Scoop out
seeds and discard. Cut a very thin slice off
bottoms of squash to create a stable base.
Brush “bowls” and tops all over with oil
and sprinkle salt inside. Arrange squash
bowls, with tops alongside, stem ends up,
in 2 large shallow baking pans.
Roast squash in upper and lower
thirds of oven, switching position of pans
halfway through baking, until squash is
just tender, about 1 ¼ hours total.
While squash roasts, cook onion
in oil in a 5-quart heavy saucepan over
moderate heat, stirring occasionally, until
softened. Add beets and apple and cook,
stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
Add broth and 4 cups water, then
26
This season, we’re into squash! Get a load of three new recipes that highlight
the endless possibilities of this hardy vegetable. Please let us know what you
think or if you have recipes you would like to share. Contact Stephanie at
[email protected]. Enjoy!
simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar
and brown sugar.
Purée soup in three batches in a
blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large
bowl. Return soup to pan, then season
with salt and pepper and reheat. If soup
is too thick, add enough water to thin to
desired consistency.
Serve soup in squash bowls.
MEXICANSTYLE STUFFED
SPAGHETTI SQUASH
1 medium spaghetti squash
¾ c. cooked rice
2 T. olive oil
1 medium onion, finely chopped
1 medium tomato, chopped, seeds
removed
1 lb. ground beef
1 green pepper, diced
1 T. cumin
1 T. chili powder
3 cloves garlic, minced
1 c. shredded Cheddar cheese
Salt & pepper, to taste
Preheat oven to 375°F. Halve the
squash, scoop out the seeds, and place
the halves cut-side down in a baking dish.
Add ½ inch of water to the baking dish.
Bake for 40 minutes, or just until a fork
will pierce the skin. Do not over bake.
Remove the squash from the oven and
cool.
While squash is cooling, sauté the
onion in a little olive oil over medium
heat until it begins to caramelize. Add
the beef, tomatoes, and green pepper to
the onions and cook for about 10 minutes, or until beef is browned. Drain beef
mixture and return to pan. Scoop the
“strands” of spaghetti squash out of the
shell, leaving the shell intact, and add
to the beef mixture. Stir in rice, garlic,
cumin, chili powder, salt, and pepper.
Mix well.
Fill each squash half with the mixture. Sprinkle shredded cheese on top of
the squash and return to the 375°F oven.
Cook for approximately 30 minutes, or
until cheese has melted and turned bubbly and squash is heated through.
ROASTED BUTTERNUT
CURRY SQUASH
2 lbs. butternut squash, peeled,
cored, and cut into 1 inch cubes
(see cooking notes)
4 T. vegetable oil
Salt, to taste
Freshly ground black pepper, to
taste
¼ c. raw cashews, broken into pieces
½ t. cumin, ground
¼ t. turmeric
1 small onion, peeled and finely
chopped
2 cloves garlic, minced
½ - ¾ jalapeño pepper, minced
⅔ c. basil, cut into a chiffonade
Garnish with sprigs of basil
Raise the oven rack to the highest position and preheat to 500˚F. Place the
squash pieces in a bowl and toss with
IXè[ifgK\Z_e`hl\
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2 tablespoons of the oil, salt, and black
pepper. Spread the squash in a single
layer in a roasting pan. Roast the squash
for 25-30 minutes, turning with a spatula
after 15 minutes.
Heat the remaining oil in a large
skillet over medium-high heat. Add
the cashews and sauté until they begin
to brown, about 3-4 minutes. Transfer
with a slotted spoon to a plate and reserve. Add the cumin and turmeric to
the skillet, stir to mix and cook until
the spices sizzle softly. Add the onion
and cook until translucent, about 4 minutes. If the mixture is sticking, add 1 or
2 tablespoons of water. Add the garlic
and jalapeño, stir and cook 2 more minutes. Add ¼ cup cold water, the roasted
squash, and fried cashews. Stir gently
to combine all of the ingredients. Turn
the heat to low and allow the onion and
nut mixture to cling to the squash, about
1 minute. Gently stir in basil and cook
for 1 more minute. Serve over basmati rice, garnished with sprigs of basil.
Serves 4-6.
Cooking notes:
Try this easy squash peeling method
to save yourself time and headache in the
kitchen. To peel the butternut squash,
start by cutting of the top and the bottom to create two flat surfaces. Cut into
two pieces vertically. With a paring knife,
remove the peel in vertical strips from
top to bottom, working the knife around
the circumference of the squash after
each strip. Repeat the process with the
second piece.
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,*'$)'0)
ARBUCKLE
CONSTRUCTION
• Custom Wine Cellars
• Screen Porches
• Historic Restoration
• Sunrooms
• Kitchens & Bathrooms
• Insured
• Additions & Total Renovations
• Doors, Windows & Siding
• Custom Cabinetry & Millwork
Bob Arbuckle
319-331-1491
[email protected]
Be Well Chiro
Dan Wickenkamp, D.C.
706 11th Ave. Coralville • 319-594-9244
Applied Kinesiology
Gentle low-force • Holistic • Non-traditional • Chiropractic care
Breast Thermography
Digital Infrared Thermal Imaging for Breast Health Screening—
Filling the Gap in Clinical Diagnosis.
Pam Ryerse, MLT, CCT
Certified Clinical Thermographer, Duke University Medical Center
Member American College of Clinical Thermography
Locations in Fairfield, Coralville, and Des Moines, Iowa
no compression • no radiation • no kidding!
Also available—full body imaging!
866-240-9659 www.radianthealthimaging.com
Adams Therapeutic Bodywork
shiatsu/deep tissue
Mary Adams RN, LMT, ABT
balancing chi
Reiki
acupressure
myofacial release
deep muscle
Registered Nurse Advocate
LICENSED MASSAGE THERAPIST
Certified Asian Bodywork Therapist
[email protected]
319-351-1173
Star Acupuncture
Clinic
Long Life
Sara Pamela Star, L.Ac.
Board Certified Acupuncturist
Chinese Herbal Medicine
Feng Shui Consultant
(319) 895-6488
Now two convenient locations!
1906 (S) D Street, Iowa City, IA
111 First Ave. North, Mt. Vernon, IA
Introducing Crystal Meridian Integration.
27
We Are the
Champions!
For the third year running, your
neighborhood co-op has been voted Best
Grocery Store in the Iowa City PressCitizen’s Best of the Area 2007 contest.
Why does New Pioneer rock so hard
year after year? It’s our commitment to
the environment and the community, our
friendly staff, and our focus on natural,
local, and organic products. Congratulations New Pioneer Food Co-op on
35 years of award-winning service! Visit
http://www.goiowacity.com/bestofarea/ to find other area favorites.
still the
Best
Grocer
in town
Green Earth Design
Original Landscapes ~ Organic Installation
Gardens good for you and the planet
Tammy Yoder
319.936.1987
[email protected]
planting design E landscape consultation E patios
custom garden structures E fencing E retaining walls
Experience the Benefits
of Laser Dentistry
Cedar Rapids 364-2945
Iowa City 339-4884
NEW PATIENTS WELCOME
LOOKING FOR GREEN CLEANERS
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To order products risk-free or learn more about a
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the #1 natural nutrition company in the U.S.,
contact:
Christy Weckerlin,
Independent Distributor
319-351-2949 • [email protected]
www.shaklee.net/weckerlin
28
Delta/Wellmark Provider
Molly Moreland,
D.D.S.
Stephen Bender,
D.D.S.
• General Dentistry
• Implant Restoration
• Oral Cancer Screening • Smile Makeovers
• Laser Cavity Detection • Snoring/Sleep Apnea
Treatment
Visit Our Website
www.adoic.com
319-354-1409
1513 Mall Drive • Iowa City, IA 52240 (corner of 1st Ave. & Mall Drive)
what’s cooking at the co-op?
Thanks for your interest in New Pioneer cooking classes and wine
sampling events! Registration is required, so please contact Stephanie
Catlett at 338-9441, ext. 36, or [email protected] to sign up. Classes
are held at the Coralville store unless otherwise noted.
Vegetarian Sushi Rolls with Various Fillings
Food Fun with Children
with David Burt
Tues., Sept. 4, 6–8pm,
Mon., Oct. 15, 6–8pm
with Jen Show
Tues., Sept. 11, 6–8pm
$15/for each adult and child pair
$15/person
Dazzle your guests with platters of homemade sushi! Sushi Roll, also
called Nori Maki, features seasoned rice and various fillings rolled
up in sheets of toasted nori, a sea vegetable formed into paper-like
sheets. The roll is then sliced crosswise to reveal the filling. Students
will have a chance to try their hand under the supervision of Chef
David Burt of The Red Avocado restaurant.
Building good eating habits doesn’t have to be a battle. Nothing helps
get children excited about food like a hands-on experience! In this
class, children ages two to five can learn simple recipes to enjoy with
their helpful adult. We’ll have fun exploring healthy recipes for meals
and snacks. All recipes will be peanut/nut free. Due to the potentially
messy nature of cooking with young chefs, please dress accordingly!
All young chefs must have an adult assistant present. (Two children
may accompany one adult by prior arrangement.)
Field to Family and New Pioneer Food Co-op present:
IC Farmers’ Market Local Ingredients
Cooking Demonstration
with local salsa king Tim Palmer
of Clover Hill Creations
Sat., Sept. 8, 9–11am at
Washington and Van Buren St. in Iowa City
FREE!
Never a dull moment with local salsa king Tim Palmer of Clover Hill
Creations! Join Tim as he whips up vibrant entrées, salads, and condiments using food from the day’s market. No doubt Tim will be putting
the grill to work making fabulous samples. Free and open to all.
Taste Tom’s Top Ten Wines for Sept/October
with Jay Berry
Thurs., Sept. 13, 6–8pm
$25/person
Co-op wine buyer Tom Caufield rumbles through the distant countryside tasting many wines and choosing his favorites. He offers them to
us as “Tom’s Top Ten Wines,” a listing of special wines which appears
in the Co-op newsletter, Catalyst. These wines are also identified as
Tom’s recommended selections in the wine department. Now you can
join wine enthusiast Jay Berry as he leads a tasting of eight of the “Top
Ten.” These wines are exceptional values, often from less well-known
regions. They tend to be “varietally correct” and usually fall in the $10$30/bottle range. Come sample the wines that inspire Tom C.!
29
Creating Breakfasts Free of Gluten,
Dairy, Soy, Egg, and Sugar
with Laura Schmitt
Tues., Sept. 18, 6–8pm
lettuce, mint, and cilantro. Learn to create a beautiful presentation
by placing the ingredients artistically within the rice noodle wrapper. Make and eat a unique roll using your favorite ingredients in
this hands-on class.
$15/person
Taste Wines of the French Rhone Valley
Eating a healthful, protein-rich breakfast is a challenge for many
people with multiple food allergies. Laura Schmitt has, with dedication and persistence, created meals which nourish and please her two
young daughters with food allergies. Join Laura as she demonstrates
the preparation of several popular, low-allergen breakfast treats. Learn
about healthy yogurts and see how to make cashew yogurt. Taste a
yummy, wholesome alternative pancake which “sneaks in” protein with
nut flours and other alternate flours (gluten-free and dairy-free, of
course). Recipes can be easily adapted to eliminate peanut, corn, and
egg as well. Discover the mixes and products that can work for you!
Laura will conclude the class with a beautiful granola. Bring your
questions; share your ideas.
with Jay Berry
Thurs., Sept. 27, 6–8pm
Indian Tandoori Chicken Dinner
with Ethan Fox
Thurs., Oct. 11, 6–8pm
with Shelly Sarin
Thurs., Sept. 20, 6–8pm,
$25/person
$15/person
Sushi can be prepared in many different ways. It may contain raw or
cooked seafood, as well as vegetables. The base is always seasoned rice,
the method of containing the ingredients usually involves sheets or
strips of the sea vegetable Nori. Come watch, learn, and try your hand
at various sushi with Ethan Fox. Ethan is a sushi enthusiast who has
developed his skills from a variety of sources and genuinely enjoys
both the preparation and consumption of sushi. Cooked seafood sushi in maki style for the class will include California roll and roasted
eel sushi. Ethan will also demonstrate the preparation of Nigiri sushi,
which features a piece of raw fish placed on a small ball of seasoned
rice held in place by a nori ribbon or a bit of wasabi.
Shelly Sarin learned cooking from her mother Pramod, a native of
Punjab. In this class, Shelly will demonstrate the use of traditional
ingredients and contemporary cooking methods to prepare delicious
and healthy Indian meals. Discover the appearance, scent and flavor
of spices favored in Indian cooking, as well how to release the flavor
of the spices to season food. Learn the basics of Indian meal planning
and the role of condiments and side dishes like chutney and Cucumber Raita. Shelly will prepare several dishes, including Chicken Tandoori, Aloo Gobi (spiced cauliflower and potato), and Chapati (flat
bread). Samples of chai and beer will accompany the meal.
$25/person
Wines of the French Rhone Valley take up more shelf-space than
those of any other single region. Come taste and see for yourself why
New Pioneer is bullish on Rhone wines, from the Syrah-dominated reds of the North to the Grenache-dominated South. We’ll also
taste some of the aromatic, spicy whites of the region, which often
get overlooked.
Art of Maki and Nigiri Sushi
Lebanese Favorites
Thai Spring Rolls
with Elizabeth Weinberg
Tues., Sept 25, 6–8pm
with Michelle Bayouth
Tues., Oct. 16, 6–8pm
$20/person
$15/person
Thai spring rolls feature fresh and delicately flavored ingredients
wrapped in translucent rice noodles accompanied by various dipping sauces. Join Chef Elizabeth Weinberg as she demonstrates the
preparation of spring rolls with shrimp, pork, bean thread noodles,
30
Health and pleasure may be found in the cuisine of Lebanon. Olives,
citrus, and grape vines thrive in the sunny Mediterranean climate. Join
Michelle Bayouth as she prepares some of her favorite Lebanese recipes, including Meat-Stuffed Arabic Grape Leaves (Yubra), a hearty
lentil-rice dish called Mujuddara, as well as Hummus, Cauliflower
with Fresh Lemon, Taboulleh Salad, and Orange Slices in Syrup.
We’ll sample olives, cheese, and wine. Students will have a chance to
practice rolling Grape Leaves.
Dining in the Plant Kingdom
Pizza from Scratch
$15/person
with Chad Clark
Thurs., Oct. 18, 6–8pm,
Tues., Nov. 13, 6–8pm
Vegetables and grains are the stars in these recipes from the kitchen
of the popular Red Avocado restaurant. Join Chef Dave Burt as he
demonstrates the preparation of Black Bean and Corn Fritters on
Roasted Garlic Polenta, Open-face Veggie Burgers with Spicy Yam
Pate, Avocado, and Arugula, plus Black Bean, Barley, and Seasonal
Vegetable Burritos. Dave will also prepare Udon Noodle Salad with
Black Beans, Red Lettuce, Barley, Corn, and Roasted Cumin, Romaine Lettuce, and Spinach Salad with Spiced Walnuts and Cilantro-lime dressing. It’s easy to make these recipes with prepared items
from The Red Avocado which are sold at the Co-op, like spiced walnuts and yam pate.
$15/person
Join Chad Clark as he prepares pizza, beginning with the dough and
ending with a dazzling array of possible toppings. Chad will use an
electric mixer to prepare the yeast-leavened dough. He’ll share his
opinions on the best mix of cheese and discuss how to season the
pizza sauce. Come learn how to make the best pizza ever at home,
with the opportunity to use excellent ingredients and customize the
pie to suit your crowd.
with David Burt
Tues. Oct. 30, 6–8pm
Low Allergen Holiday Gatherings
Soup as a Meal
with Jedn Bordón
Tues., Oct. 23, 6–8pm
with Laura Schmitt
Tues., Nov. 6, 6–8pm
$15/person
$15/person
Hearty hot soup warms the soul and can be the main course when
accompanied by salad and bread. Jedn Bordón’s grandmother taught
her to be an adventurous cook, experimenting with ingredients and
quantities to satisfy her unique tastes. Join Jedn as she brings that
same spirit of adventure to Black Bean Chili, Mushroom Squash
Soup, and Seafood Chowder. Jedn will make a beautiful salad to
accompany the soup and also provide some ideas on how to enliven
packaged soups.
What are the most common food allergies and how can you accommodate them? Join food allergy expert Laura Schmitt as she helps you
plan delicious meals which avoid common allergens like gluten, dairy,
and eggs, as well as sugar. Laura will prepare squash soup, whipped
sweet potatoes, and homemade truffles. The class will sample alternatives to coffee and tea. We’ll even explore organic, no added sulfite wine choices. Lots of recipes and advice! Bring your questions,
share your ideas.
Sparkling Wines and Champagne
Gluten-Free Baking
with Laura Schmitt
Thurs., Oct. 25, 6–8pm
with Jay Berry
Thurs., Nov. 8, 6–8pm
$25/person
$15/person
Celiac disease, also known as gluten intolerance, is a genetic disorder that
affects one in 133 Americans. Persons with celiac disease cannot eat wheat,
rye, or barley. Join low-allergen dietary expert Laura Schmitt as she bakes
samples of different gluten-free breads, as well as low-allergen muffins,
brownies, and more. Laura will use ingredients which are free of gluten,
dairy (casein), and eggs. Laura will share tips of preparation, substitution
of ingredients, and how to keep costs down. Try all the samples!
Champagne and sparkling wine lend a merry note to any gathering,
and in fact, they pair well with hors d’oeurve, seafood, and poultry. Join
Jay Berry as he takes us for an intoxicating whirl though the world of
sparking wines, tasting Cava from Spain, authentic Champagne (from
Champagne, France), as well as several delicious domestic sparklers.
Cheese and bread will accompany the wine samples.
31
November 2, 2007
10 S. Gilbert St, Lower Level
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5:30–7:00 pm Nfyjdbo!Gppe!boe!Esjol!up!Ipops
uif!Ebz!pg!uif!Efbe
6:00–7:00 pm Gsff!tipxjoh!pg!uif!gjmn;
Pvu!pg!Cbmbodf;!FyypoNpcjmÖt!Jnqbdu!po!Dmjnbuf!Dibohf
7:00–9:00 pm Boovbm!Nfncfs!Nffujoh-!xjui!sfqpsut!gspn!
Cpbse!Qsftjefou-!Hfofsbm!Nbobhfs-!boe!
Cpbse!Usfbtvsfs
8:00 pm Nfncfs!Pqfo!Gpsvn
9:00 pm Dp.pq!cbmmpujoh!sftvmut!boopvodfe
PRSRT STD
U.S. Postage
PAID
Spencer, IA 51301
Permit # 63
22 S. Van Buren St.
Iowa City, IA 52240
(319) 338-9441
1101 2ⁿd St.
Coralville, IA 52241
(319) 358-5513
www.newpi.com
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new pioneer food co

Transcription

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