Spring 2009 - New Pioneer Food Co-op

Transcription

live
sustainably
spring 2009
focus on cooperation
We’re a business owned and controlled by our members—a co-op!
in this issue
Grow Berries in Your Yard
p. 7
Wellness Top Ten
p. 10
Spanish Wine
p. 14
Can Dietary Changes Help MS?
p. 16
Turn Your Trash into Treasure
p. 22
Cooking Classes
p. 29
on the cover: Morel Mania! Get great recipes and learn more about the magical
morel on pages 2 & 3.
mission statement
product policy
New Pioneer is a cooperatively owned business,
fully serving the needs of the natural products
consumer. We emphasize high quality, fair
prices, and product information. We are an
environmentally and socially responsible member
of the community we serve. New Pioneer’s
mission is to serve the needs of its members and
to stimulate the local agricultural production of
natural and organic foods by providing a market
for such foods. The Cooperative fully recognizes
the value and dignity of work and shall place
a high priority on the health, welfare, and
happiness of all its employees. The Cooperative
shall strive to set a community standard for the
best possible working conditions, training, wages,
benefits, and opportunities for advancement for
its employees.
New Pioneer’s goal is to offer the best in organic,
natural, and local food and products to support
our community’s health and well-being. To that
end, New Pioneer has adopted the following
standards:
. We feature and prepare foods that are free of
artificial sweeteners, artificial colors, artificial
flavors, artificial preservatives, and trans fats.
2. We actively seek out and support sources
of certified organically grown foods, locally
grown whenever possible.
3. We feature seafood, poultry, meat, and dairy
that are free of added growth hormones,
antibiotics, nitrates, or other chemical
additives.
4. We highlight household and personal care
products that have been proven safe through
non-animal testing methods.
5. We feature grains and grain products that have
not been bleached or bromated.
6. We do not knowingly sell meat or dairy
products from cloned animals or food that
has been irradiated.
7. We respect our members' desire to know what
is in their foods. If you wish to choose nonGM foods, we recommend choosing certified
organic foods and locally-grown foods from
suppliers we know. Until the government
changes the law to require the disclosure of
GM components in foods, it is impossible
for New Pioneer to know whether or not the
commercially produced foods on our shelves
contain them.
member share
payments
If you are making installment payments on
your member share, please be sure you are paid
in full within six months of your sign-up date.
Payments can be made at the store or by mail.
We accept all major credit cards. Thank you for
your participation! New Pioneer Administrative
Office (319) 338-9441.
2
new pioneer food co-op’s newsletter
published by:
NEW PIONEER FOOD CO-OP
22 S. Van Buren St.
Iowa City, IA 52240 • (319) 338-9441
open daily 7am–11pm
1101 2ⁿd St.
Coralville, IA 52241 • (319) 358-5513
EDITOR Stephanie Catlett
MANAGING EDITOR Jenifer Angerer
CATALYST DESIGN Mara Cole
CATALYST PHOTOGRAPHY Mara Cole & Peter Eko-Acquah
PRINTER R. R. Donnelley
Contact Stephanie Catlett at (319) 338-9441 or
[email protected] to place your display ad.
www.newpi.com
BOARD OF DIRECTORS MEETINGS
All members are welcome!
March 18, May 20
Board meetings are held at 6:30pm at the
Robert A. Lee Rec. Center, Room B, Iowa
City. Location subject to change.
Members are welcome to share their views with the
BOARD OF DIRECTORS
(year indicates when term is up)
SARAH WALZ (2009) President
466-0908, [email protected]
RICHARD GRIMLUND (2011) Vice President
CAROLINE DIETERLE (2010) Secretary
338-8674, caroline–[email protected]
HENRY T. MADDEN (2009) Treasurer
RAMJI BALAKRISHNAN (2010)
JEN KNIGHTS (2010)
ROBYNN SHRADER (2011)
member open forum
My association with health-food co-ops
is extensive, both in terms of time (40
years) and location (East coast, West
coast, many states in between). My
time as a working member with New
Pi dates from when the building was
shared with the Salvation Army, and the
beat-up truck used to transfer supplies
from the warehouse would predictably
break down almost every trip. In short,
my dedication to the concept of such organizations is beyond question. What is
that concept? Simply put: to supply the
people with healthy food they can afford within the context of deep respect
for this fragile earth of ours.
I believe New Pi violates this concept
and its own mission statement. It provides food only to the economic middle
or upper-middle class—not to the people. I’ve heard many elderly people on a
fixed income say they would like to shop
at New Pi but can’t afford to. I, myself,
with a 30 discount, can only afford a
few basic bulk items—and it makes no
sense to pay more for the very same items
which cost less at other stores.
The catalyst for this letter was the
winter issue’s article presenting recipes
and tips for those “feeling the economic
crunch”. This article displays just how
out-of-touch is New Pi with the very
people the article purports to address.
The recipes contain many items not recognizable to most poor people (and, of
course, items one can find only at New
Pi). If we are to (gently) lead people to
a healthier diet, this is certainly not the
way to do it. But the ultimate insult is
the price, proudly stated, for these meals
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 500 words.
Deadline for the summer 2009 issue of Catalyst is Tuesday, April 28, 2009 by 5pm.
($7.55 or $5.60 per meal for 4-6). That’s
$480 (or $92.78 per person) for just one
meal a day! My own food cost during
winter months is $35-40, for summer
months, $25-30. I’m a vegetarian, have
a garden, can or freeze the produce and
have educated myself about nutrition.
All things we should encourage poorer
people to do, which would also give them
a sense of control over their lives—why
isn’t New Pi addressing this concern?
Instead, we find aisle after aisle of
processed food in the store, we hear
ads pushing meat (disregarding global warming due in large part to farting
cows) and wines—hardly a staple for
nutrition. This myopic vision is seen
in other venues, e.g., the stance against
Walmart which, while we may regret
some of its practices, nevertheless affords poor families goods they would
otherwise have to do without and jobs
that are secure. To be against this is a
self-congratulatory gesture.
I know others share my views about
the direction New Pi has taken ($ before
people) but have not spoken out.
I would urge members to re-read
New Pi’s Mission Statement and ask
themselves if practice meets those standards and is truly environmentally and
socially responsible. And to recognize
that cosmetics do nothing towards
achieving those goals.
Wilhelmine Bennet
New Pioneer Food Co-op Member
Dividend checks
will be issued this spring. Dividends
will be applied to any unpaid membership fee balance. Please make sure
we have your correct address by completing a change of address form (ask
any cashier for one). For additional information contact Sandy at (319) 3389441 or [email protected].
Now More Than Ever.
Pete Bachman, Realtor
so you don’t do anything stupid.
430-3547 r 887-7235
[email protected]
spring 2009
3
H
ave you seen the signs? “Keep Our
Main Streets...Strong and Healthy...
When We Buy Local...Our Towns Stay
Wealthy” “Urban Sprawl...Ain't Too Pretty...Save Our Towns...Build in the City”
Along i-80 and bordering country roads,
000 Friends of Iowa has strategically
distributed messages of conservation and
sustainable growth throughout the state.
Who are these 000 Friends?
LaVon Griffieon is a founding board
member of 000 Friends of Iowa, a statewide non-profit organization whose primary mission is to promote responsible
land use. As a farm-owner herself, the issue of land use in Iowa is close to LaVon’s
heart.“I’ve got one foot firmly-planted in
agriculture on our family’s century farm,”
she notes, “and the other in land-use issues, with the farm being surrounded
on three sides by the city of Ankeny—
where rooftops are popping up where
corn tassels used to be.”
Rather than see her own land encroached upon by urban development,
LaVon organized a meeting in 996 with
a diverse group of twenty-four individuals including representatives from Senators Grassley and Harkin’s offices and
Ed Fallon to hear their ideas on urban
development and land use in Iowa. “I
had no idea land use was such a multifaceted issue until this meeting,” LaVon
explains, “the state dissolved the Office
for Planning and Programming in 985.
Iowa now has no state level land-use
LaVon shows a group of preschool
students beef cattle (she hosts groups
throughout the year). The pen is made
out of interstate railing to insure the cattle
don't get out and wander into nearby urban development. The development on
the horizon was farmland just a year ago.
4
1000
Friends
of
Iowa
Fights for Iowa Land
Stephanie Catlett, Catalyst Editor
Sarah Walz, New Pioneer Food Co-op Board President
planning agency. The meeting was an incredible eye opener.
Iowa needed to address statewide problems and issues or the
small, local problems would never be resolved.”
Recognizing a need for organization and funding, LaVon
and others with an interest in containing urban sprawl founded 000 Friends of Iowa. The group is dedicated to being a
resource for citizens and policymakers concerned with urban
encroachment, and a promoter of sustainable growth at both
the state and local level.
According to the 000 Friends website, Iowa has less than
. of the world’s land mass, but holds 0-5 of the world’s
most fertile farmland. The loss of farmland continues; a 998
Iowa State University study showed that Iowa loses 26,000
acres of farmland per year to development. According to LaVon,
smart growth is the answer: “We’ve defined ten key areas that
are affected by poor planning (see Principles of Smart Growth,
next page)… just one example is local business. When we decontinued on next page
Photograph by Elena Rue,
Center for Documentary Studies at Duke University.
Principles of Smart Growth
• Create Range of Housing Opportunities and Choices.
Providing quality housing for people of all income levels is an
integral component in any smart growth strategy.
• Create Walkable Neighborhoods. Walkable communities
are desirable places to live, work, learn, worship, and play, and
therefore a key component of smart growth.
LaVon shows a group of preschool students her chicken house.
Feeling the warmth of a freshly laid egg helps the children understand that eggs come from inside the chicken and aren’t immediately refrigerated.
cide to build a strip-mall outside of town,
Main Street inevitably suffers and often
sits empty. The economic effect of that
is tremendous.”
The work of 000 Friends of Iowa
has effected some positive changes in its
short ten year history. During the 2007
legislative session, 000 Friends succeeded in getting the legislature to fund the
creation of a Farm to School program
in IDALS (Iowa Department of Agriculture and Land Stewardship) which
is focused on placing Iowa-grown foods
in our schools and educating students.
The 2008 legislative session saw passage
of a tax incentive law that rewards farmers with a credit if they donate or sell an
easement on their land, ensuring that
the donated land cannot be developed.
There is an excellent article explaining
this credit in the fall 2008 Iowa Natural
Heritage magazine, www.inhf.org/mag.
continued on page 6
• Encourage Community and Stakeholder Collaboration.
Growth can create great places to live, work, and play—if it
responds to a community’s own sense of how and where it
wants to grow.
• Foster Distinctive, Attractive Communities with a Strong
Sense of Place. Smart growth encourages communities to craft
a vision and set standards for development and construction
which respond to community values of architectural beauty
and distinctiveness, as well as expanded choices in housing
and transportation.
• Make Development Decisions Predictable, Fair, and Cost
Effective. For a community to be successful in implementing
smart growth, it must be embraced by the private sector.
• Mix Land Uses. Smart growth supports the integration of
mixed land uses into communities as a critical component of
achieving better places to live.
• Preserve Open Space, Farmland, Natural Beauty, and Critical Environmental Areas. Open space preservation supports
smart growth goals by bolstering local economies, preserving
critical environmental areas, improving our communities' quality of life, and guiding new growth into existing communities.
• Provide a Variety of Transportation Choices. Providing
people with more choices in housing, shopping, communities,
and transportation is a key aim of smart growth.
• Strengthen and Direct Development Towards Existing Communities. Smart growth directs development towards existing
communities already served by infrastructure, seeking to utilize
the resources that existing neighborhoods offer, and conserve open
space and irreplaceable natural resources on the urban fringe.
• Take Advantage of Compact Building Design. Smart growth
provides a means for communities to incorporate more compact building design as an alternative to conventional, land
consumptive development.
spring 2009
5
Another positive development is the
creation of a “green framework” for the
Community Development Division of
the Iowa Department of Economic Development. As a result, “someone is actually guiding the Division’s resources to help
Iowa’s communities become more sustainable” LaVon explains.“If we plan well, we’ll
build well. It would be wonderful to create
an Iowa Office for Sustainable Planning
and Programming again to help our communities plan to do the right thing.”
The work of 000 Friends of Iowa is
just beginning, and the group depends on
volunteers and private donations to fund
its efforts. This year, the group intends
to focus on the areas of transportation,
farmland protection, sustainable development, and promoting the principles of
smart growth. LaVon notes in summary:
“When we destroy our land, we’re really
destroying a global treasure. There are not
many places in the world where you can
plant a seed and are guaranteed something
is going to grow. Iowa has the soils, climate,
and rainfall to grow food so effortlessly.
But the importance of our world-class soil
is often unrecognized by Iowans.”
To learn more about 000
Friends of Iowa visit their website at
www.000friendsofiowa.org. To get 000
Friends signage for your roadside property,
contact LaVon Griffieon at (55) 288-5364
or kfoi@000friendsofiowa.org. To learn
more about the Griffieon family farm, see
their profile at www.fivefarms.org. 6
Craig and LaVon Griffieon check their corn crop, comparing organically grown corn
with conventional.
Sources:
Iowa Natural Heritage Foundation, Fall 2008 magazine, New Tax Credits for Land
Donation, Stacie Bendixen
www.000friendsofiowa.org
To learn more about land use issues in Johnson County, visit: http://www.johnsoncounty.com/zoning/land_use.shtml
Big Fruit Flavor from
a Small Urban Lot
Theresa Carbrey, Education and Member Services
B
irgit and Robert Coffman met in Syracuse, New York,
and as a young couple traveled to Birgit’s native Demark. There, Birgit’s mother fed her son-in-law fabulous black
currant jam for breakfast every day, and a new love affair with
jam began.
Inspired by the excellent flavor of the Danish small fruits,
Robert has cultivated a variety of berries for the last twentyfive years. Many are more common to Europe but deserve a
wider appreciation in the States. Robert grows blueberries,
raspberries, gooseberries, blackberries, and red and black currants in his Iowa City garden. Birgit enjoys using the fresh fruit
in jams, jellies, fruit “puddings”, and fruit-filled syrups suitable
for topping pound cake or ice cream.
“It’s most fun to grow things which are not available in the
market,” Robert comments. “These small fruit crops have a
fresh, incomparable flavor, and we have production from the
Fourth of July to the frost. They are marvelous and different.
It’s easy to dazzle dinner guests!”
“Black currant juice was a valued native source of Vitamin
C in Denmark, until it was supplanted by cheap imported
orange juice,” Birgit notes. “Called Sun Berries or Sol Baer,
currants are a common and well-loved crop.” Why do so few
Americans know about currants or gooseberries?
Above: Robert Coffman discusses how to create the acidic soil
conditions blueberries need to thrive.
A misguided effort in the 1920s to protect the American
white pine lumber industry led USDA officials to declare war
on the Ribes family, which includes currants and gooseberries.
These plants were believed to spread white pine blister rust,
and were pulled from gardens and destroyed. Now many believe this was unnecessary and inappropriate.
If you, like Robert, would hate to “miss some of the best
things you could grow in your garden”, visit www.raintreenursery.com and discover a world of fruits not available in convencontinued on page 8
A studio in the heart of Iowa City dedicated to
mindful practice, growth & community.
Offering Anusura, Kripalu, Ashtanga,
Sivananda, and Kid’s Yoga Classes
All Levels welcomed!
www.icheartlandyoga.com
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Cjp!Fofshfujd!Tzodispoj{bujpo!Ufdiojrvf!.!Nbtufs
Bdujwbups!Nfuipet!Ufdiojrvf
Ovusjujpo!Dpotvmubujpo
42:/436/IFBM!)5436*
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spring 2009
7
continued from page 7
tional nurseries. Selecting the best varieties is important, Robert says. He suggests
Rovada red currant, Ben Lomond black currant, and Captivator, Jahn’s Prairie, or
Poorman’s gooseberry.
The Coffmans have abundant crops of blueberries, a task many in Iowa have attempted without success. What is Robert’s secret? “Our climate will support about
eight weeks of continuous blueberry production if you select the right varieties and
give them proper care.
“Blueberries thrive in northern areas where the soil is acidic from pine needles.
In Iowa it is difficult to acidify our soil. If you already have blueberry bushes, you
must get sand in large quantities and place it on top of the soil around the bushes.
Then in the fall, mix in elemental (chunky) garden sulphur. This is available at garden stores. Top this with any mulch, pine needles being the best. Fertilize with a
small amount of Miracid on the soil first thing in the spring. If you plan to plant
new bushes, prepare the sand and sulfur bed in the fall and plant the bushes in the
spring and fertilize them then.”
If you want to experience the culinary pleasures of small fruit from your own garden, look for the book Uncommon Fruits for Every Garden, by Lee Reich.
Perhaps you, too, will discover uncommon, commendable flavor! Meet Robert and Birgit Coffman at the April 6 "Desserts and Jams" class. See page 30.
Left: The Coffmans enjoy eight weeks of abundant blueberries from their urban lot.
Robert successfully grows red and black currants as well.
Number of Operating Farmers Markets
6,000
5,000
4,000
4,385
3,706
3,000
2,000
Encouraging S
Statistics:
Farmers Markets Go
“Boom”
Information courtesy of the Organic
Consumers Association
8
1,000
4,685
2,410
2,746 2,863
3,137
1,755
0
1994 1996 1998 2000 2002 2004 2006 2008
Source: USDA - AMS - Marketing Services Division
6.8
increase
New Pioneer Supports Local Businesses
New Pioneer Food Co-op proudly supports local farmers, producers, and artists. Our list of local vendors keeps growing with many local products featured in our stores in 2008. We encourage all of our shoppers to look for local products first to help conserve the energy
used in shipping, for fresher taste, and to support the economy in our community!
Amana Meat Shop, Amana
Applecart Orchard, Vinton
Baker Paper, Cedar Rapids
Basil's Foods, Cedar Rapids
Bee Plantation, Toledo
Beelers, Inc., Lemars
Black Lab Crossing Winery, Davenport
Enos Bender, Kalona
Larry Black, Crawfordsville
Blue Earth Caramel Company, Buffalo
Center
Boetje's, Rock Island, IL
Randy Bonjour, Oxford
Bud's Custom Meats, Inc., Riverside
Cafe Del Sol, Iowa City
Dave Campbell, Tiffin
Candles By Coffey, Tipton
Capanna Coffee & Gelato, North Liberty
Cedar Ridge Vineyards, Llc., Cedar Rapids
Cerniglia Enterprises Llc., West Des Moines
Clear Creek Asparagus, Tiffin
Clear Creek Orchard, Collins
Cleverley Farms, Mingo
Cocina del Mundo Herbs & Spices,
North Liberty
Peter Collette, Solon
Denison Mustard Company, Manilla
Dirty Face Creek Farm, Riverside
D's Busy B's, Vinton
Dutchland Frozen Foods, Lester
Echollective Farm, Mechanicsville
Echo Dell Farms, Kalona
Eco Lips, Cedar Rapids
Fae Ridge Farms, Iowa City
Farmers All Natural Creamery, Kalona
Farmers Hen House, Kalona
Fired Up Iowa City Inc., Iowa City
Flint Ridge Farms, Kalona
Friendly Farm, Iowa City
Friends of Hickory Hill, Iowa City
Frisian Farms Cheese, Llc., Pella
Frontier Natural Products, Cedar Rapids
Sue & Mike Gabriel, Williamsburg
Gateway Natural Meats, Bellevue
Gluten Evolution, Llc., Iowa City
Gourmet Parlor Pizza of Iowa Llc.,
West Liberty
Grass Run Farm, Dorchester
Green Hills Harvest, Purdin
Grinnell Heritage Farm, Inc., Grinnell
Janie Hammes, Keota
Hammond Orchard, Washington
Happle Gourmet Foods, Llc., Williamsburg
Heavenly Organics, Fairfield
Highland Vista Farm, Wellman
Hoard's Apple Mountain Bakery, Hills
Becky Hochstedler, Kalona
Marvin & Carolyn Hotz, Iowa City
Hub City Brewing, Stanley
Huston Premium Wines, Llc., Bettendorf
Inter Source, Inc., Cedar Rapids
Iowa Farm Families, Marshalltown
Iowa Natural, Clarion
J & B'S Chestnut Farm, Winfield
Jerry Zimmerman Farm, Oxford
Just Chocolate, Iowa City
K & K Specialty Popcorn, Shullsburg
Kalona Organics, Llc., Kalona
Ken & Cheryl's Fresh Foods, Llc., Wellman
Kirkwood's Suncountry, Hopkinton
Dan Kleopfer, Riverside
Scott Koepke, Iowa City
Kramer's Specialty Foods, Camanche
Jarin Kratzberg, North Liberty
Mike Krogh, Iowa City
La Casa, Ltd., Iowa City
La Reyna, Iowa City
Living Foods, Fairfield
Local Trout, WI
LoebSacks, Iowa City
Maharishi Vedic City Organic Farm,
Maharishi Vedic City
Make Things Better, Iowa City
Mariposa Farms, Inc., Grinnell
Maytag Dairy Farms, Newton
Dennis McGovern, Iowa City
David Meyer, Tipton
Pam Michaud, Iowa City
Midwest Seafood, Davenport
Henry Miller, Kalona
Joni Miller, Kalona
Marvin Miller, Parnell
Millstream Brew Co., Amana
Milton Creamery, Milton
Moorgate Farms, Kalona
Rachel Morey, Cedar Rapids
Marian Murphy, Iowa City
David Naso, Iowa City
Noble Bee Honey, South Amana
Oak Hill Acres, Atalissa
Oasis Falafel, Iowa City
Organic Greens, Kalona
Perfect Blend, Mt. Vernon
Pie-In-The-Sky, Inc., Bettendorf
Janice Quinn, Tiffin
Rainbow Ridge Produce, Waverly
The Red Avocado, Iowa City
Reichert's Dairy Air, Knoxville
Roasters Coffee House, Hiawatha
Robert's Dairy, Iowa City
Scattergood Farm, West Branch
Jeff Shinkle, Lake Park
Shullsburg Creamery II, Llc., Shullsburg
Sidwell's Legendary Fudge Sauce,
North Liberty
Gary Siebert, Iowa City
Sprouts Unlimited, Marion
Squier Squash/Donnelly Farms, North
English
Larry Stewart, Danville
Stone Cliff Winery, Dubuque
Sunnyview Greenhouse, Kalona
Sutliff Cider Company, Lisbon
Sweet Lauretta's, Iowa City
Swiss Valley Farms, Davenport
Tabor Home Winery, Balwin
Thai Spice Inc., Iowa City
Three Gypsies Design, Davenport
Tilth Farms, LaCrosse
Timeless Prairie Orchard, Hoffman Estates
Tortilleria El Norte, West Liberty
Vegan Cow, Llc., Iowa City
Wallace Winery, West Branch
Wapsie Produce, Inc., Decorah
Whole Earth Partners, Llc., Newton
Wilson's Orchard, Iowa City
John Wittrig, Winfield
Tammy Woodring, Oakdale
Worm Pail, Hedrick
YS Organic Bee Farm, Sheridan, IL
Zanzibar's, Des Moines
Patti Zwick, Iowa City
spring 2009
9
Top Ten Wellness Items '09
Sue Andrews, Wellness Department Manager
A
n annual favorite, we present to you this year’s Wellness
Top Ten. We’ve got all the bases covered; from natural
cleaning products to supplements to facial care, there’s something for everyone in this year’s list. Discover some great ways
to save money and the planet in this edition.

Twist Sponges. These were introduced to us last year and once
we learned the story behind Twist we
had to bring them in. These sponges
are the ideal “green” cleaner for your
home. Did you know sponges are
made out of tree cellulose? At Twist
they use cellulose from renewable
tree farms, and they make sure that
99.97 of all the waste is reused in production. The boxes are made out of recycled paper and there are directions on each box on how to
make a bird feeder out of the box. Plus, as an added bonus,
they work. Try some, they are a great way to start
eliminating paper products in your home and to
make it more "green".
2
Omega Swirl from Barlean's. Many people
recommend taking flax oil or fish oil. Why?
It is packed with essential omega fatty acids that
support heart health as well as healthy cholesterol levels. It is great for skin, hair, and nail health,
too. Most people gag at the thought of drinking
oil as well they should. Here is the solution to
your problems: the most wonderful tasting flax
and fish oil around, available in flavors like Strawberry-Banana Swirl and Lemon Zest. Now they
even have it for kids and vegans! No more bad
memories of your mom sticking cod liver oil
down your throat. Now kids will ask for it because it tastes so good.
3
Similasan Eye Relief. In need of eye drops?
Similasan is our favorite. It soothes and relieves the driest eyes. They have one for allergies,
pink eye, and dry eye. These drops stimulate the
eye’s natural ability to fight off dryness.
10
4
Party in my Pants/Diva Cups.
This one is for women only, unless you are a sensitive male then read
on! Party in my Pants/Diva Cups are
great alternatives to regular tampons
and pads. Let’s start with Party in my
Pants: These cloth pads are made in
Ashland, Wisconsin and are quite easy to use.
You attach them to your underpants and when you’re done,
wash them just like the rest of your laundry. They are a great
alternative to disposable pads, they’re “green”, and they will
save you lots of money. Next are Diva Cups, a safe alternative
to tampons. Diva Cups are easy to use; simply insert the cup
and empty it according to your flow. You can wash your cup
with a little bit of soap and water. It can be worn while enjoying all your favorite activities: yoga, camping, dancing, extreme
sports, and more—without leaks. Women swear by both of
these products. Have a greener, happier period!
5
Sunleaf Naturals Candles and
Soaps. Sunleaf ’s products are handmade regionally in Waconia, Minnesota.
Pure plant ingredients, bees wax, and pure
essential oil scents go into these soaps and
candles—absolutely no synthetics, preservatives, petrochemicals, or plastic bottles.
Sunleaf always sources organic ingredients when available and never tests their
products on animals. Their packaging is designed to be recycled or composted.
6
Evan Healy. Evan Healy is a unique facial care line created
by holistic aesthetician Evan Healy. Her philosophy draws
from plant lore, aromatherapy, and homeopathy. Since we started carrying this
line the entire wellness staff has fallen
in love with it! Evan Healy has no petroleum-based or toxic ingredients, they
use organic ingredients whenever possible, and they’re one of the cleanest facial care lines that we carry.
7
Alaffia Products. Alaffia is a fair
trade company out of Washington State that distributes shea butter from a small community in Togo,
Africa. They are a cooperative that
provides stable, fair incomes to over
eighty families as well as medical benefits. They serve as a model to other communities in their area
because they are using indigenous methods to make their shea
butter. If that isn’t enough, they offer community scholarships
to assist low income high school seniors in Washington State
to obtain higher education degrees. They also donate soap and
lotions to local woman’s shelters. They believe everyone should
have access to high quality body care products, especially those
who are facing difficulties in their daily lives. Lastly, they have
a Bicycles for Education project to empower and encourage
secondary school-aged youth in Togo's remote rural areas to
continue their education by supplying qualifying individuals
with a bicycle, helmet, and training session on basic bicycle
maintenance and safety. With all that said, they have amazing
shea butter. It's so rich, smooth, and creamy. Buy some and
you’ll feel good supporting such a great company, plus your
skin will love it too!
8
Floradix. Floradix is an excellent supplement for iron deficiency. Iron is one of the
most common dietary deficiencies, affecting
as many as 4-5 billion
people or 66-80 of the
world's population, according to the World
Health Organization.
Some of the symptoms
of iron deficiency are fatigue and a general lack
of energy, decreased ability to concentrate, and cold hands and
feet. Iron deficiency (pre-anemia) and
anemia have also been linked to PMS,
depression, decreased fertility, and complications in pregnancy. Give your health
a boost with Floradix.
they are local, from Norway just outside of Cedar Rapids. Second, buying in bulk is the perfect way to save money. We have a
huge variety of bulk herbs, spices, and teas. You can bring your
spice jars, weigh them, and then fill ‘em up. You are saving on
packaging, it is guaranteed fresh (we get deliveries every week),
and we have a great selection. You can save lots of money especially if you are trying out that new recipe from one of our cooking classes, and you do not want a whole jar, but just a pinch.
10
Preserve Kitchen Aids. These wonderful items are designed by people who love to cook—and who know that
delicious food depends on a healthy planet. Preserve Kitchen
offers durable, fun, dishwasher-safe products for your kitchen.
They feature products made from 00 recycled 5 plastic (just
like the toothbrushes, razors, and tableware we sell) and 00
post-consumer recycled paper. Wait, I haven’t even told you
about the products!! Cutting boards, measuring cups, colanders,
mixing bowls, and
food storage containers.
rs.
All products come in
n an
assortment of brightt colors like red, green, and
nd
blue. These products are as “green” as
they come. 9
Frontier Bulk Herbs. Frontier has
been a staple of the Co-op since the
beginning. Where should I start? First,
spring 2009
11
FREE FOOD!
Genie Maybanks,
Customer Service Manager
F
ree Food!!! Did I get your attention?
I thought so.
It seems everything we read these days
is tainted with the bad news of our economic situation. But here’s some good
news: There are plenty of great eats
growing in the wild that are totally free of
charge. What's even better is that they're
some of the most delicious delicacies you
could ever hope to eat.
According to Johnson County Conservation Board Naturalist Brad Freidhof,
Kent Park is an excellent stomping ground
for those interested in finding food. In that
park alone, you can forage for wild gooseberries, wild grapes, elderberries, wild
plums, persimmons, paw paw, cattail pollen
and shoots, wild ginger, ramps, fiddlehead
ferns, asparagus, and lots of mushrooms!
When it comes to mushroom hunting,
Dean Abel with the Prairie States Mushroom Club says that Iowans can expect to
find over 2,000 varieties of mushrooms
in the wild, and over fifty of those are edible. Best known among those are puffballs,
chicken of the woods, hen of the woods,
chanterelle, and my favorite, morels!
Since no one has successfully figured
out how to raise them commercially, the
only way to obtain morels is to buy them
in season at a groovy little food store that
specializes in local cuisine or to hunt and
find them yourself.
When it comes to pursuing the elusive morel, no one ever really gives up their
“spot.” But, Freidhof tells us that Sugar Bottom is loaded with morels, and we should
not overlook the numerous smaller urban
wild lands like Hickory Hill Park, ravines,
or friends’ wooded backyards. Morels are
scattered all over Iowa in the spring.
Anywhere there is a moist, warm,
wooded south-facing hill is a good place
to start. Dead elm trees which still retain
their bark often help point toward good
12
patches. In early to mid-April, once you
find one morel, Friedhof tells us to keep
looking because there are usually more
nearby. When you find the mushrooms,
you should gather them in an onion bag
or loose string bag so that the spores can
be set free to multiply as you walk through
the woods toward home.
Still not convinced foraging food is going to be easy? And what about those poisonous look-alike varieties? Abel warns
that people should be careful to only eat
mushrooms they know to be safe and to
never eat wild mushrooms raw. He also
says a good way to tell if all of your morels
are “true” morels, is to cut them open. This
will not only help you to remove bugs and
worms which may be present, but it will
also help you see if they are hollow on the
inside. The dangerous phonies (lorchels)
are chambered and sometimes cottony.
Want to learn more? Prairie States
Mushroom Club leads forays into our area’s woodlands searching for mushrooms
all summer long. In fact, according to Abel,
the fall in Iowa provides some of the best
results. Did I mention that these forays
are FREE and open to the public!?! If you
want morels, you have to go in the spring.
So keep an eye on their website (http://
www.geocities.com/iowamushroom/) and
good luck! With all of the recipes on the following page
you will need to follow this first step:
1. Getting the Mushrooms Ready:
Slice morels from tip to stem in half
or quarters, being careful to leave some
of the top and stem in each bite. Add a
tablespoon of salt to a bowl of cool water and soak for about a half an hour
to kill any critters and get rid of sand
and grit. Carefully remove morels and
spread them out on an absorbent towel.
Dry mushrooms thoroughly. They can
be stored in a plastic baggie with paper
towels for up to a week. They can also
be frozen or dried.
what’s for dinner?
Get ready, get set, get 'shroomin’! From traditional to gourmet, we’ve got four
new morel recipes just in time for the big hunt. See mushroom preparation on
previous page.
TRADITIONAL FRIED
MORELS
For the crepe stuffing
½ lb. wedge of soft cheese like brie
sliced
Half a stick of butter
2 c. prepared morels
¼ c. flour
Salt and finely ground pepper
(optional)
When your crepes are finished fold a thin
layer of brie inside your crepes. Place
them in a warm (200º oven) and get going on your sauce.
Heat butter in a skillet on medium heat
until lightly sizzling. Shake the morels
in a baggie with the flour, salt, and pepper. Carefully place morel halves concave
side down in pan and cook 3 minutes
or until lightly brown. Flip and cook 3
more minutes or until brown. Serve, eat,
and enjoy!
BROILED ASPARAGUS AND
MORELS WITH PARMIGIA
NO REGGIANO
Serves 4 as a side dish
2 c. prepared morels
 lb. of fresh local asparagus cut
into two inch segments
2 T. olive oil or melted butter
⅛ c. Parmigiano Reggiano
Arrange morels and asparagus on cookie sheet. Drizzle with olive oil or melted
butter. Sprinkle with one pinch course
salt and fresh shredded Parmigiano.
Broil about five minutes for skinny
asparagus (a little longer for thick stalks)
until bright green and tender.
STEAMED MORELS
Coralville Store Grocery Manager Ben
Magel says his favorite way to prepare morels is to steam them until tender and serve
them just plain on a salad or alone. This
allows the true earthy flavor from the forest
floor to come through best. Don’t forget to
prepare the morels as described above.
CREPES WITH FRESH
MORELS
This rich and buttery entrée serves 4 as a
meal, 6 as a side.
For the buckwheat crepes
¾ c. flour
¼ c. buckwheat flour
3 eggs
 c. milk
2 T. butter
 t. salt
Combine all ingredients in a large
bowl. Thoroughly blend all the ingredients with a hand mixer or wire whisk
for several minutes. Cover with plastic
wrap and let rest in the fridge for at least
a half an hour. To make crepes, ladle a
thin layer of batter in a non-stick pan
and twirl pan until it coats the bottom
evenly. Cook until the edges show light
brown coloring. (Electric crepe makers
are the easiest way to produce consistently perfect crepes.)
For the morel mushroom sauce
 T. butter
 shallot, minced
4 T. sherry
½ c. heavy cream
 ½ c. chopped fresh morel mushrooms—or as many as you can get
your hands on
3 T. fresh chopped chives or fresh
herb of choice
Dice the shallot finely. Heat butter in a
sauté pan. When the butter is melted,
add the shallots and cook until they become translucent. Pour the sherry into
the pan and cook for a minute or two.
Add the mushrooms and stir the mixture together, letting it cook for another
minute. Pour in the cream, add 2 tablespoons chopped fresh herbs, and simmer
until mixture is thick.
Remove your crepes from the oven
and top them with the delicious earthy,
creamy sauce and garnish with remaining herbs! Yum!
spring 2009
13
Iowa City Wino Digs
Wines of Spain
By Robert Morey, the wino himself
Among other things, I learned:
• Rioja, where wine has been made for over 2000 years, is the second-most recognized wine name in the American marketplace. (Bordeaux is the first.) Sadly, most
Americans who know the name “Rioja” believe it to be in France.
A
nyone who knows me could tell you
that I’m a Francophile. I love France,
and French cheeses, and most of my favorite
wines in the world come from France.
But back when I was first involved
in the wine business, it was Spain and
Spanish wines I first fell in love with. (A
1994 Téofilo Reyes Ribera del Duero really took my breath away.)
I figured that now was a good time to
rekindle my love of Spanish wines, and
to brush up on my knowledge of them.
So along with sixty other wine professionals from all over, I headed to New
York City last October to participate in
a three-day intensive seminar presented
by the Wine Academy of Spain.
Three days, however intense, aren’t
a lot of time to cover the geography, climate, geology, grape varieties, and culture
of Spanish wines, but it’s safe to say that I
know a lot more than I did before my trip.
Upon completing the seminar, I managed
to pass two tests (a lengthy written exam
and a blind tasting exam), and thus, I was
conferred the somewhat hyperbolic title
of Spanish Wine Educator.
The seminar was conducted by the affable Pancho Campo, former tennis pro,
former sports-event and rock-concert promoter, now Spain’s first Master of Wine, and
the world’s leading authority on the effects of
climate change on the world of wine.
We also were treated to a special session focusing on Sherry ( Jerez), given by
César Saldaña, the head of the region’s
Consejo Regulador.
14
• Mourvedre, the great red grape of French Bandol and a major player in the Rhone
Valley, has been shown to have originated in Spain, where it is called Monastrell.
• Likewise Grenache, or, more properly, Garnacha, has been conclusively shown to
be of Spanish origin. (Frankly, whether these two grapes—personal favorites of mine
in any case—originate in Spain or France matters a lot less to me than how delicious their wines are. I’m quite happy to drink Spanish Garnacha or Monastrell, or
French Grenache or Mourvedre.)
• I love Verdejo, the crisp, bright, highly aromatic grape of Rueda. (I already knew
that I love Albariño, the white grape of Galicia.)
• People should be drinking more Sherry. Of course, you should drink what you
want to drink. But Sherries, from the driest of all wines to the sweetest, could be enjoyed much more frequently than they are. It’s a taste worth acquiring, if you haven’t
already, and the whole culture and making of Sherry is fascinating.
• We will see more Spanish wine in years to come. Spanish wine is more successful in
the American market than ever before, but a lot of wines remain to be discovered.
• There are expensive Spanish wines to be had, but overall, wines of Spain remain a
bargain. It’s easy to find very good everyday Spanish wines for under $0 a bottle.
I found the seminar terrifically rewarding. It made me remember just how much
I love dry Sherry, and how much I love Monastrell from Murcia. It made me want
to recapture the feeling I had a dozen years ago when I drank that divine Ribera del
Duero. And it made me want to go back to Spanish wine country. Some day.… New Pi Private Label Wine...
coming to your Co-op in April.
It's zinfully delicious!
No Place for a Garden?
Garden plots are available for Co-op members in Spring '09 for $25!
Space is limited.
Do you wish to grow a garden using sustainable methods?
Would you like tools, water, and mulch to be available?
Are you willing to support a “co-op” of individual garden plots?
New Pi is partnering with Harvest Preserve Farm of Iowa City to offer
this gardening opportunity.
Registration for plots will begin March 6 at am. Please register on our website www.newpi.com (follow the prompts on our home page) or call Stephanie at (39) 338-944. Payment
must be made at the time of registration to reserve a plot. No registrations will be accepted
before this date and time.
JODIE J.
FREDERICKS
REALTOR®
Johnson County Local Food Alliance Invites you to the third annual
Local Food Summit:
How do we make local food more
available year-round?
March 29, 2009
2-5pm, Iowa City Public Library
Free and open to all!
Please preregister at [email protected]
Visit jclfa.org to learn more
Be Well Chiro
Designed to Get You Home
Residential Real Estate,
Home Staging and Design
Certified Home Marketing Specialist
Dan Wickenkamp, D.C.
706 11th Ave. Coralville • 319-594-9244
319·331·2320
www.jodiej.com
Applied Kinesiology
Gentle low-force • Holistic • Non-traditional • Chiropractic care
spring 2009
15
Up from the Chair:
Can Dietary Changes Help MS Symptoms?
Theresa Carbrey, Education and Member Services Coordinator
A
year ago, Dr. Terry Wahls could
walk short distances with two
canes. But she relied on her wheelchair
to get around the hospital. By this spring,
she had recovered so fully from her symptoms of secondary progressive multiple
sclerosis that she walked throughout the
hospital, and even rode her bike eighteen
miles in the fall of the year!
How did this “miracle” take place?
What might we learn from Terry’s program of diet and treatment?
Dr. Terry Wahls, Associate Professor of Medicine at Carver College of
Medicine, and Clinical Practitioner in
traumatic brain injury at the Veterans’
Administration Hospital, was devastated to receive her diagnosis of multiple
sclerosis (MS) in June of 2000.
MS is a disease in which the insulation around the nerves breaks down,
leading to muscle weakness, visual problems, or pain. The progress of the disease can be slow or fast, with puzzling
remissions and relapses. MS is not curable, although the frequency of the relapses can be slowed. Once patients enter
the progressive phase they become gradually worse without improvement. At
that point treatments do very little to
restore function or slow the decline.
Once a rare disease, MS has become
much more common. Medicine does
not know why.
Terry Wahls enjoyed a vigorous life
in the 970s an '80s, running and skiing
marathons, even earning a black belt in
Tae Kwon Do and competing in full–
contact free sparring. She and her family
enjoyed a “sensible” vegetarian diet.
In June of 2000 Terry was annoyed
that she found it difficult to keep up with
her friends and family on athletic out-
16
ings. She puzzled over why her feet were droopy after a long day. Could old age be
catching up so soon? Her diagnosis of MS at age forty-seven impelled her into intense research on the disease.
Following the mandate “physician, heal thyself ” Terry sought answers. She wondered if a deficiency of micro-nutrients could be a factor in her worsening MS.
Terry also pondered, “Could electrical stimulation of muscles improve their function?” The technique of “electro-stim” was used by physical therapists in treating ath-
Then: Dr. Terry Wahls, above, relied on her
motorized wheelchair to care for patients at
the VA Hospital after her diagnosis of multiple sclerosis. Now: Terry rode 18 miles in
September '08, completing the cancer fundraiser "Ride for Courage". A combination of
diet and "electro-stim" therapy allowed Terry to regain function.
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letes. Might it help MS patients? She
then embarked on a nutrition program
and a treatment unlike any used before
for MS.
Dr. Wahls created a diet for herself
featuring colorful fruits, vegetables, fish,
and organ meats. (See Terry’s recommendations on page 8.) In November
of '07 Terry coordinated the various aspects of her recovery plan: daily electric
neuro-muscular stimulation with a device from physical therapist David Reese,
and a diet created to provide nutrients
critical to brain and nerve health. After a
month on the “electro-stim” machine and
a week on the diet plan, Terry stood in
church to sing. Previously she had been
forced by her condition to remain silent
and seated. Even she was stunned by
her progress!
Could Terry’s apparent progress be
just an episode of remission in this uncertain disease?
When she traveled and could not follow the diet or use the neuro-stim machine, she felt weaker, and her brain felt
foggier. It was the same when the ma-
chine broke and had to be sent out for
repairs. Steady in her use of diet and the
electrical stimulation program, Terry was
well enough in September of '08 to ride
eighteen miles in the cancer fundraiser
“Courage Ride”.
Many questions remain:
* Why use food instead of supplements for the desired nutrients?
* Would other multiple sclerosis patients benefit from the electrical stimulation and unusual diet?
* Would people eat kale and cabbage,
liver and other organ meats if they believed it might improve their condition?
* Could those suffering from brain
injury benefit?
* Could patients with one of the
more than eighty auto-immune disease
illnesses such as diabetes type , Celiac
disease, lupus, and rheumatoid arthritis improve?
* How about mental illness?
continued on page 18
Medicinal Plants Face
Extinction
Information courtesy of the Organic Consumers Association
According to a report from the international conservation group Plantlife,
5,000 of the world's 50,000 plants used
as medicines now face extinction. Not
only are most of the patented, synthetic
pharmaceutical drugs used in Western
medicine originally derived from naturally occurring medicinal herbs, in addition,
the majority of the world's population in
the developing world still obtains most
of their medicines from plants. Scientists warn that this mass extinction is a
result of over-harvesting, loss of habitat, pollution, and invasive species. Sara
Oldfield, the secretary general of Botanic Gardens Conservation International
says, "The loss of medicinal plant diversity is a quiet disaster."
Learn more at http://www.organicconsumers.org/health.cfm
Paws
Claws
&
Housecall Veterinarian
Dr. Ana Falk
319-621-4449
Traditional and
HOLISTIC Medicine
Acupuncture and Chinese Herbs
spring 2009
17
Some of these questions Terry can
answer. Much remains to be learned.
* Terry prefers consuming food over
taking supplements because food may
contain nutrients which have not yet
been identified.
* Terry and associates have put together a protocol for interested MS patients to follow. This will be unfunded
and will include monthly updates and a
yearly exam.
* Astonishingly, the majority of patients that she sees in her clinics (many
with serious illness or brain injury) DO
follow Terry’s challenging dietary suggestions and report favorable results. Visit www.terrywahls.com for more
information.
Dr. Terry Wahls is the author of two
audio books The Primer Never Written
and Up from the Chair. In addition she
has several audio CD’s of lectures which she
Member supported jazz public radio from Kirkwood Community College
Hot
has given to the public about her descent into severe disability due to secondary progressive MS and her remarkable assent back to the walking world. Her books are available
at Prairie Lights, Wild Rose, and Iowa Book and Supply. Her website www.terrywahls.
com has more information about nutrition and brain health and information about how
to purchase her books and lectures.
Optimal Diet for Brain Health
Here are Dr. Wahls’ dietary suggestions in her own words.
• Eat a wide variety of fruits and vegetables. Include red, blue, purple, yellow, and
green fruits and vegetables. Gradually increase the number of servings per day, with
a goal of at least nine cups of fruits and vegetables per day.
• Three cups should be dark green (spinach, chard, or mustard greens), or from
the cruciferous (cabbage, kale, collards, broccoli) or onion (onion, garlic, leeks) family, three intensely colored (red, orange, blue, purple, black), and three others. Do
not count potatoes, corn, rice, or grains in the nine cups of vegetables and fruit. You
can eat them, but do so after having achieved nine cups of vegetables and fruit first.
Include some mushrooms, nutritional yeast, and wheat germ in your diet daily.
• Eat fish two to three times a week and organ meats once a week (or wheat germ
daily). For those who do not eat meat, you can eat Omega-3 enriched eggs (from
chickens that have been fed flax meal or have been allowed free range to eat insects
and greens). Other options for Omega-3 fatty acids include fish oil, flax oil, and
hemp oil. One to two tablespoons of flax or hemp oil daily is comparable to two to
four grams of fish oil daily.
River City Dental Care®
GENERAL DENTISTRY
Bradford J. Stiles, D.D.S. & Associates
1950 Lower Muscatine Road, Iowa City
319-337-6226
Monday - Friday, Saturday & Evening Appointments Available
www.rivercitydentalcare.com
18
grocery top picks
(Prices subject to change.)
Gourmet Parlor Pizza – These top-quality USDA certified organic pizzas come to
New Pi from a family-owned business in Minnesota. Parlor-style pizza served up in
5-20 minutes. Available in Garden Vegetable and Pepperoni. $8.99/2 oz.
Field Roast® Vegetarian Sausage – When Scott & Ben tried this at a food expo,
they honestly didn’t believe it wasn’t meat. Made with Yukon Gold potatoes, apples,
and rubbed sage, these grain meal sausages pack a flavorful wallop in every bite.
$4.99/2.95 oz. (4 links).
Purely Decadent® Coconut Milk Ice
Cream – Another new invention for the
lactose and soy intolerant. This velvety
smooth dessert is sweetened with natural
agave. Comes in Vanilla Bean, Chocolate,
and Coconut varieties. $5.49/pint.
Earth Balancetm Peanut Butter – Get beyond the oil slick. Earth Balance No Stir
peanut butter is creamy and smooth (no need to stir), and provides added benefits
like flax seed and Omega-3’s. This agave sweetened butter is also gluten-free, lactosefree, and vegan. $5.49/6 oz.
Lakewoods® Fruit Garden Juices – Endless varieties of fruit and veggie-ful goodness in every bottle. High in antioxidants and containing up to nineteen fruits and
vegetables, try Blue Balance, Purple Harmony, Green & Red Fusion, Red Pomegranate, and Summer Gold to boost your immune system, heart health, and cholesterol
levels. $5.99/32 oz.
Lucinitm Salad Dressings – Gourmet dressing for your gourmet greens. These artisan creations come in dazzling flavors like Cherry Balsamic & Rosemary, Delicate
Cucumber & Shallot, and Roasted Hazelnut & Extra Virgin, just to name a few.
Make your next salad an epicurean masterpiece with Lucini’s. $6.79/8.5 oz.
Fabulous Flatstm Naan Breads – What’s missing in your home-cooked Indian meals?
The naan of course! Well, not anymore … without buying a Tandoori oven, you can
complete your Indian feast with these authentic flatbreads. These hand-stretched
naan have the smoky taste and light char you used to find only in restaurants. Available in Garlic, Original, and Whole Grain varieties. $3.49/8.8 oz.
Grandy Oats Granolas – Rustic granola created in a 00-year old barn in Maine,
Grandy Oats delivers on flavor with a nut and seed packed crunch. The Grandy Oats
family is committed to running a sustainable, environmentally-friendly business, and
both their Classic and Wheat-Free Classic are certified organic. $6.99/lb.
So Delicious® Coconut Milk Yogurt – A brand new alternative for all those looking
for a diary-free, soy-free yogurt. Creamy and colorful, this yogurt has a subtle coconut
flavor that doesn’t interfere with the top notes of blueberry. Six live active cultures in
every container. Available in Blueberry and Vanilla flavors. $.99/6 oz.
Since 1975
Saab/Volvo/Subaru
& other imports
Repair: 319.337.4616
Sales: 319.337.5283
424 Highland Court, Iowa City
www.whitedogauto.com
Commission free!
Financial Life Planning
Straightforward guidance
Individualized approach
Unbiased advice
Solutions that make sense
Affordable fee-only rates
Free initial consultation
JIM REIGHLEY
CERTIFIED FINANCIAL PLANNERTM
319.541.2000 [email protected]
spring 2009
19
Drivin' with Morry
N
ew Pi delivery driver Morry Roberson is a familiar face
to New Pi customers; a man with a gracious smile and
helpful attitude that you may have noticed stocking our shelves
with bakehouse breads, pastries, and deli items. I sat down with
Morry to learn more about the man who brings the yum from
the Coralville Co-op to the Iowa City Co-op every day.
. How long have you worked for New Pioneer?
I started in June of ’93 and have been full-time since ’99. I started as a dishwasher at Van Buren, then a cook for a year in ’94,
then I moved to the bakehouse with Rebecca (now the Coralville
store manager). I’ve been driving the delivery van since ’95.
2. What made you decide to work at the Co-op?
I had two opportunities: I was offered a job here, and Wal-Mart
offered me a job. I decided to work here: No regrets!
3. What are some of your New Pi favorites?
Every year with my bonus check I buy “dark steak” from Maurice or Brent; then I’m set up for rib-eyes all year. I just bought
four racks of the ribs that were on sale. I also take seven vitamins and minerals—the trick is to only take them on Tuesday
and Wednesday, then I wait five days and take them again on
Tuesday. I take advantage of the meat department and the vitamins and minerals section.
4. Do you enjoy driving when you’re not at work?
I like cars, and learning how they run and how they start. I
tinker a little bit. I like to keep my car running smooth, just
like I keep the vans running smooth.
5. What do you like to do in your spare time?
In my free time, I exercise at the Field House on the universal
weight machine, go to St. Patrick’s Catholic Church, and feed my
dozen farm cats (they come to the door every day, but only one is
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
20
B
rown’s Floor Care
SINCE 1936
Professional Carpet & Furniture Cleaning
t$VTUPN#JOEJOH4FSHJOH'SJOHFBOE1BEEJOH
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t$VTUPN3VH.BLJOH
Eastern Iowa’s Oriental Rug Cleaning Specialists
3558 Dolphin Drive SE, Ste. C
Iowa City 319-337-7721
friendly). I’ve lived in Breckenridge Trailer Court in Iowa City for
twenty-one years and I like to keep the trailer fixed up. Recently
I’ve been getting into old rock ‘n roll from the earl '70s like Kiss
Alive IV. I also enjoy watching t.v. and cooking at home.
6. What makes you a “pioneer”?
I’m a pioneer ‘cuz I’m cool and I work at the Co-op!
7. What is your proudest customer service moment?
A lady came in last fall and she wasn’t feeling very well, and
she felt that she could trust me to help her feel better. So I
found the nutritional breakdown of the breads and sold her
a 7-grain bread and sliced it up so she could eat some. Turns
out she was having a diabetic attack and she had to drive four
hours. She came up to me in the store a couple of weeks later
and said that I got her through the day. I was happy to help
one of our customers.
8. Walk us through a “day in the life” of a delivery driver.
The first half of my shift is very busy, and the second half is
maintenance. During the first half I deliver bakery items and
breads, deli stuff, and special orders. Once I’ve placed it on the
shelves, I make sure the shelves are neat. Then at the end of
the night, I make sure there are adequate brown paper bags
and sweep the store, and sometimes we do a UPS shipment
then as well.
9. What is the best thing about working for New Pioneer?
New Pi is a good company to work for; they’ll treat you right
and pay you a nice wage if you do your job well and consistently. I’ve seen so many people who have worked at New Pi and
gone elsewhere, and they have a look in their eyes that says “I
wish I would have never left”. Saving E
Energy att th
the
h Fridge
Fi
Information courtesy of the Organic Consumers Association
The average refrigerator consumes more energy than any other household appliance. We spend over $0 billion in the U.S.
alone to supply energy to our household refrigerators. The following tips will save you money and reduce your carbon (energy) footprint:
) Clean the filter and coils annually: Most Americans rarely,
if ever, get around to vacuuming out the filter and coils on the
back of the fridge. A dusty coil can increase energy consumption by 20 percent or more.
2) Keep it full but not stuffed: A fridge and freezer will be able
to retain their coolness better if they're full. If you're not at full
capacity, place a few containers of water in the freezer.
3) Think about what you want before you open the fridge. Every
time you open the fridge to browse for a snack, you consume
around 9 to 3 watt/hours, which is enough power to light a
60-watt bulb for 0 minutes.
4) Let hot items cool before placing them in the refrigerator.
5) Defrost the freezer regularly.
6) Check the door gasket for a tight seal.
7) Cover liquids and foods stored in the refrigerator. Uncovered foods release moisture which makes the compressor
work harder.
8) If your fridge is older than 993, get a new one. You're spending so much on your electric bill, you'll actually save money.
New models use less energy than a 75-watt light bulb. Be sure
to look for the Energy Star label.
spring 2009
21
Think Like a Pioneer:
Turn Your Trash Into Treasure
R
educe. Reuse. Recycle. It’s a mantra for green living that we’ve all
heard for years. And while recycling has
become more and more mainstream, with
even Grandma lugging the blue box out
for curbside recycling, and sorting and
filtering for her weekly trip to City Carton, Reduce and Reuse have been nearly
forgotten in the recycling frenzy.
It’s not yet trendy to make noticeable cutbacks and people will definitely
look at you funny if you tell them you are
making a vase out of a burned out light
bulb. But the times they are a’ changin
and one thing is for sure: Reducing and
reusing are equally important components of this three-part commitment to
living more sustainably.
We must start thinking harder about
reducing and reusing. I feel like I’ve been
mouthing the words for years without
considering their meaning, comfortable
in the fact that I'm doing my part. The
truth is we cannot begin to affect climate
change by recycling alone; we must incorporate all three of these ideas into
our daily routine. Read on for some of
our favorite ways to make new stuff from
your old stuff.
Crayons, Reborn: This is a fun project to make with the kids. Take your old
crayon nubs and remove the paper. Pre-
heat your oven to 275º. Place crayons in
a mold or lined muffin cups (we used
silicon tart cups). Place in the oven for
0 minutes. Allow to cool and unmold.
You can also reuse old candle wax in the
same manner, just add a piece of wick
before the wax sets.
Tin Cans: Covering tin cans is fun
and easy and there’s about a million
things you can store in them. Use old
magazines, tissue paper, typewriter ribbon, or photos to make your desired col-
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Interested in becoming
a Certified Yoga Teacher?
• Yoga Alliance Registered Program
• One weekend a month/9 months
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First 10 people registered are eligible
to receive up to a 450$ discount
319.430.2750
The Bradley Building
505 E. Washington St.
Iowa City, IA
52240
across from
New Pi Co-op
www.FreestyleYogaAcademy.com
22
lage. Then just use plain old school glue and an old paintbrush
to paste your collection to a clean tin can. Add buttons, beads,
shells, old broken jewelry bits, or anything you can imagine.
You can store cooking utensils, pens and pencils, flowers, coins,
and all kinds of good stuff in these decorative cans.
Jars & Bottles: My new favorite use for old jars is to shake
up oil-based salad dressings. The shaking effectively emulsifies the oil and vinegar and you can store your dressings in the
fridge in these jars. Jars can also be used for bath salts, storing
nails and screws (old baby food jars fastened to the wall of your
garage is a great place to keep all kinds of useful small parts), a
jar for your morning coffee, vases, storing beads, keeping leftovers, carrying water to the dog park, packaging gifts, shaking
up gravy, and storing bulk nuts.
Old Light Bulbs: Old light bulbs make adorable vases. Hollow out the bulb (instructions are at http://www.teamdroid.
com/diy-hollow-out-a-light-bulb/), then turn it into a pretty
vase. Visit http://www.instructables.com/id/Light-Bulb-Vase/
for detailed instructions.
Dry-Cleaning Hangers: A quick survey of area cleaners
reveals: YES! Dry cleaners will take back and reuse hangers.
They request that hangers be in good repair.
Coffee Cans: Use to collect spare change, or as a scoop for
the sandbox or litter box.
continued on page 24
Total Tree Care
of Iowa City
Seth Bihun
Owner & Professional Climber
y Fully Insured
y Trimming
y Removals
y Wood Chip
Delivery
y Free Estimates
(319) 430-3590
[email protected]
spring 2009
23
continued from previous page
Egg Cartons: Use to pack Christmas
ornaments, sprout seedlings, store golf
balls, or as a palette for paints.
Newspapers: Roll Christmas lights
around old newspapers. Shred and use
for packaging fragile items. Use as gift
wrap. Wash windows—newspapers are
the best way get streak-free windows.
Stuff into hats or purses while storing
to retain their shape. If you have a farm,
they can be shredded and used for animal
bedding or to create garden mulch.
Plastic Bags: Reuse as a trash can
liner or for shopping, as a trash can for
your car, for dirty clothes storage when
you go on a trip, or for picking up pet
poo. Old zip-top plastic bags can be repurposed for storing pens, pencils, markers, or crayons.
Plastic Bottles and Containers: I love
storing cheese (especially hard cheese) in
“clam shells” from New Pi’s deli. Refill
tiny “travel size” bottles with more lotion,
soap, and shampoos for your next trip.
Send leftovers home with friends in old
sour cream, salsa, and cottage cheese containers; they won’t have to worry about
returning your “Tupperware”. Punch
holes in the bottoms of plastic containers and use them as planters with the lid
placed underneath to catch the drainage.
Refill old plastic soap dispensers with
bulk soap and reuse old spray bottles for
spritzing your plants with water.
Wine Bottles: We made a cute soap dispenser out of an
old wine bottle. Mara designed the fun label and printed it on
label paper. The topper is a  oz. wine pourer. These are sweet
gifts. You can also invert this design and hang it by a decorative
wire to make a hummingbird feeder. For a pretty table decoration, fill the bottle with a short strand of Christmas lights and
decorate with shimmery ribbons, glitter, or beads.
Fabric Softener Sheets: Put them in drawers after using to
keep clothes smelling fresh. Get rid of static by rubbing them
over staticky clothing.
CD’s: Make coasters by decorating old cd’s and covering
the bottom with cork. Use as a paint palette, or bust them into
pieces to use as bike reflectors. Visit http://photocreations.ca/
cd_lamp/ to see how to make a funky lamp from old cd’s.
Old Mouse Pads: Cut into squares and affix to the bottom
of your furniture to protect the legs from scratching up your
floor. Cover with fabric to make coasters.
Boxes and Cardboard: Reuse tissue boxes to hold plastic
grocery bags.
The US Environmental Protection Agency has calculated that if just 25 of the nation’s households used
ten less plastic bags a month, there would be 2.5 billion
fewer bags sent to landfills each year. Source: Choose to
Reuse, by Nikki and David Goldbeck.
Your Adventure Awaits . . .
Hit the road this spring with Touch The Earth
Adventure Trips. Upcoming Trips include Spring
Break in Moab, Utah; Canoeing the Upper Iowa
River; and Backpacking Isle Royal National Park.
Trips are open to everyone. No experience required.
5PNT(VJUBS4UVEJP
24
versity of Iowa
Uni
Re c
reational Services
Call 384-1225 or visit us online:
www.recserv.uiowa.edu
T-shirt Bag: Take your favorite old
t-shirt and turn it inside-out. Cut off
the sleeves inside the seam. Get a bowl
(I used a 10” diameter bowl) and trace a
half-circle around the neck of the t-shirt.
Cut out the half-circle. Sew the bottom
shut. Turn it right-side out. I recommend
a sturdy small or medium sized shirt for
a handy shopping bag size. Here are some great resources to find
free stuff in your community:
www.scoodi.com
www.neighborrow.com
www.freecycle.org
www.reuseitnetwork.org
http://iowacity.craigslist.org
Sources:
www.recycling-revolution.com
www.greenlivingideas.com
http://www.teamdroid.com/diy-hollow-out-a-light-bulb/
http://www.recyclethis.co.uk/
http://www.pioneerthinking.com/recycle.html
http://www.greenstudentu.com
Choose to Reuse, by Nikki & David Goldbeck
Holistic Mind Body
Chiropractic Care
Balancing muscular, structural,
nutritional and emotional factors
Creating an environment
for your body to heal.
Be at Home in your Body!
Spring Special
New Patient Initial Exam &
Two Adjustments
$60
($107 Value)
Kelly Wickenkamp, D.C.
414 Highland Ct, Iowa City
(319) 351-3541
Gentle, low-force, natural & effective
Bodywork that makes a difference!
l i sa m c do no ug h
j e w e l ry de si g ne r
i o w a c i ty, i o w a
pho ne 3 1 9 . 6 3 1 . 1 1 6 3
sl m c do no ug h@so uth s l o p e.n et
a v a i l a bl e a t dul c i nea
spring 2009
25
New Pi Events
2008
Last year's Nov. 12 Wine Freak Out (left,
above, right) was a big success, with over
forty varietals on-hand for sampling from
six different distributors.
Far left: An abundance
of local apples in fall
'08 inspired an applesauce making demonstration at the November 16 Sample Fair.
A nifty apple peeler/
corer speeds the work.
Left: The Beggermen
warmed up the Home
for the Holidays Sample
Fair crowd with their
Celtic Folk stylings.
Far left: Farmers AllNatural Creamery chocolate milk was a family favorite at this year's
Sample Fair.
Left: Shoppers enjoyed
samples of Iowa wine
from Wallace Winery.
26
Above: Locally-raised maple chicken, mashed potatoes, and handmade pie please hungry members at
the well-attended Nov. 7, 2008 Co-op Annual Member Meeting. Top right: Education Coordinator Theresa Carbrey, right, admires Black Walnut Blondies
prepared by member Roxane Mitten as part of the
AMM educational program encouraging the use of
abundant, underutilized local food sources. Local food
enthusiasts also gave samples of home-canned jams,
green beans, and grass-fed beef. Right: The Awful
Purdies, from left Katie Burnes, Annie Savage, Marcy
Rosenbaum, Nicole Upchurch, and Katie Roche, sing
Greg Brown’s charming song about food preservation:
"Canned Goods." Lyrics include “Taste a little of the
summer, Grandma put it all in jars.”
Below left: The Co-op Board, seated from left, Sarah Walz, Caroline Dieterle, Hank Madden, Jen
Knights and Robynn Shrader listen to General
Manager Matt Hartz’ report. Highlights: Sales last
year grew 15 and topped $20 million, but growth
has flattened since the economic downturn. In Member Open Forum there was discussion of bag usage
for grocery transport, with the Board announcing
a plan to implement a 5¢ charge for bags the Co-op
supplies. Board and members continue to explore
the idea of a “Co-op garden”. Read the full AMM
minutes at www.newpi.com under Board of Directors/board meeting minutes.
spring 2009
27
Bike to Work &
Beyond Week
May –5, 2009
Mayor’s Ride from Old Pi to New Pi
Wednesday, May 3 (rain or shine).
Meet at Chauncey Swan Park,
Iowa City, at 5:5pm
Refreshments and prizes
at the end of the ride at
the Coralville Co-op store!
The New Pioneer Board of Directors
invites all Co-op members to plan for
the future of the Co-op by attending a
member planning workshop:
ARBUCKLE
CONSTRUCTION
t$VTUPN8JOF$FMMBST
t4DSFFO1PSDIFT
t)JTUPSJD3FTUPSBUJPO
t4VOSPPNT
t,JUDIFOT#BUISPPNT
t*OTVSFE
t"EEJUJPOT5PUBM3FOPWBUJPOT
t%PPST8JOEPXT4JEJOH
t$VTUPN$BCJOFUSZ.JMMXPSL
Bob Arbuckle
319-331-1491
CGBSCVDLMF!HNBJMDPN
28
Thursday, March 26, 6:00-8:00pm
at the Coralville Recreation Center.
Sunday, April 5, 5:30-7:30pm
at the Iowa City Recreation Center
A meeting to be held in Cedar Rapids
is to be announced. Check our website
for date and time.
Watch for announcements and more
details in the stores.
For more information please visit
www.newpi.com
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 visit “Classes” at www.
newpi.com to register online or contact Stephanie Catlett at 338-9441.
Classes are held at the Coralville store unless otherwise noted.
Island Party
with Jamyra Brown
Thurs., March 5, 6-8pm
$5/person
Enjoy a taste of the islands with Jamyra Brown as she demonstrates the
preparation of her favorite tropical recipes, including Caribbean Tilapia
with Fresh Curry topped with Coconut Allspice Sauce; Mashed Plantains and Sweet Potatoes; and Black Bean, Sweet Corn, and Mango
Relish. Just for fun, Jamyra will demonstrate how to prepare Handmade
Corn Tortillas. We’ll offer samples of suitable beverages and finish the
meal with Co-op Pastry Flan. Sample sized portions will be served.
wine enthusiast Jay Berry as he leads us through a tasting of Malbec and
Malbec blends that show the variety available from this grape. Malbec can
offer notes of vanilla, violet, red fruit, and even chocolate and tar. Malbec
and Malbec blends range from fruity and sweet to extremely tannic and
dry. This popular wine pairs well with meat, stews, and hearty fare. Argentine Cabernets are also finding favor. We’ll have a chance to taste the
signature white wine made from the Torrontes grape, famous for notes
of apricot, honeysuckle, and jasmine. This ripe, fleshy, full-bodied wine
can be a little sweet with good acidity, excellent with cheese.
Pizza from Scratch
with Chad Clark
Thurs., March 26, 6-8pm
Sustainable Seafood Favorites
$5/person
with Chris Jeffrey
Thurs., March 2, 6-8pm
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.
$5/person
New Pioneer takes pride in the fact that we offer sustainably produced
seafood. Join Iowa City store Meat and Seafood Manager Chris Jeffrey as
he explains the concerns behind the "sustainable seafood" approach and
demonstrates the preparation of some of his family's favorite recipes. Chris
will prepare farm-raised Tilapia in two recipes: Baked Lemon Parmesan
Tilapia, and Spicy Tilapia Tacos. Chris loves the delicate flavor of trout
from the artesian springs of the Rushing Waters Trout Farm. These fish
sail down from Wisconsin by Fed Ex! Watch the preparation and then
sample Chris's Baked Trout with Sage and Apple Dressing, and Pan-Fried
Trout. Samples of bakehouse bread and pleasing wines will be served.
Popular Argentine Wines
with Jay Berry
Wed., March 25, 6-8pm
$20/person
Argentina is famous for great wines made from the Malbec grape. Join
Entertain with Savory Danish Open-Face
Sandwiches
with Birgit Brun Coffman
Tues., March 3, 6-8pm
$20/person
The Danish open-face sandwich (in Danish “Smørrebrød”), loosely
translated as “bread with a spread” is as much a part of the Danish
cuisine as pasta is of Italian cuisine. The sandwiches are found in
children’s lunchboxes, company cafeterias, and in the home for the
daily lunch. At its simplest, a Smørrebrød is a piece of buttered bread
with a slice of meat, fish, vegetable, or cheese with a garnish. In this
class native Dane Birgit Brun Coffman will focus on elaborate sandwiches suitable for entertaining, using similar ingredients. She will
spring 2009
29
emphasize combinations of textures, flavors, and presentation. We
will make 3-4 different plates of sandwiches and show how to combine them for that special occasion meal, the big cold table. Suitable
beverages will be suggested.
The Art of Salt
with Liz Weinberg
Thurs., April 9, 6-8pm
$5/person
Hands-On: Thai Spring Rolls
with Elizabeth Weinberg
$5/person
Thai spring rolls feature fresh and delicately flavored ingredients
wrapped in translucent rice noodles accompanied by dipping sauces
such as spicy peanut. Join Chef Elizabeth Weinberg as she demonstrates the preparation of spring rolls with shrimp, pork, bean thread
noodles, lettuce, mint, and cilantro. Make and eat a unique roll using
your favorite ingredients in this hands-on class.
Sunday Roast Chicken Dinner
with Lindsay Rice
Tues., April 7, 6-8pm
$5/person
Locally raised whole roast chicken makes a popular Sunday dinner!
Join Nourishing Spirits Chef Lindsay Rice as she reveals simple secret steps to produce tender lemon-infused chicken with a brown
tasty skin. Lindsay will demonstrate the preparation of Lemon
Rosemary Roast Chicken, Crisp Potatoes, and Mixed Greens with
Walnut Sauté. Sample size portions will be served. We’ll pair our
samples with a good California Cabernet and enjoy Vegan Chocolate Cake with Maple Tahini Icing for dessert.
Salt brings the flavor of food alive. How can we salt to best effect?
When should we add salt to various recipes? Does timing matter?
What is the minimum to achieve good culinary effect? Chef Elizabeth
Weinberg will talk about salt, then demonstrate the preparation of
several dishes in which salt plays a critical role, including Whole Baked
Fish Encrusted in Salt, and Salty Prawns. Learn about the different
kinds of salt, including table salt, sea salt, kosher salt and more.
Dinner in 30 Minutes
with Co-op Chef Michael Miller
Tues., April 4, 6-8pm
$5/person
Need a boost for those busy week night meals? Join New Pioneer
Food Co-op Chef Michael Miller as he demonstrates the preparation of Pan-Fried Chicken in White Wine Sauce with Pasta and
Sautéed Vegetables, Pork Stir-fry with Broccoli, and Salad Nicoise
with Fresh Tuna. Michael will give tips on how to shop wisely to reduce prep time. Sample size portions will be served.
Berry Desserts from Your Yard
with Birgit and Bob Coffman
Thurs., April 6, 6-8pm
$20/person
Bob Coffman grows a variety of small fruits on his urban lot, including
blueberries, raspberries, blackberries, gooseberries, and red and black currants. Birgit Coffman creates delightful desserts from these fruits, drawing
on her experience in her native Denmark. Bob will share tips on how to
successfully grow these plants, while Birgit demonstrates the preparation
of a variety of summer desserts. Come discover remarkable new fruit flavors and be inspired to successfully grow small fruits at your home!
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
30
Artichoke Lovers Party
with Genie Maybanks
Tues., April 2, 6-8pm
$5/person
We’ve all seen artichokes in a can. Let’s go back to the actual fresh raw
artichoke with artichoke aficionada Genie Maybanks! Genie will get
past the thorns on this fancy thistle bud and get down to the delicious
heart of the matter. Join Genie as she demonstrates how to prepare,
cook, and serve artichokes. Genie will share several secret dips, as well
as demonstrate the preparation of Italian Stuffed Artichokes.
your very own kitchen! In this class you will create your own starter
using wild yeasts, and learn how to bake a delicious loaf of rustic
sourdough bread. You will also learn to make outstanding focaccia.
Additional recipes will feature fresh sourdough pancakes and crispy
sourdough onion rings that are a real crowd pleaser. You will leave
this class with a container of your very own ready to use sourdough
starter, so you can begin baking at home the very next day!
Me, Myself, and I: Fabulous Dinners for One
with Thaddaeus Morlock
Tues., April 28, 6-8pm
$5/person
Midwives and Doulas:
Companions for Natural Birth
with Jun-Nicole Matsushita and
Monica Brasile
Wed., April 22, 6-8pm
$5/person
Join this empowering workshop presented by local doulas Jun-Nicole
Matsushita and Monica Brasile. They will show you how to prepare your
mind, body, and spirit for a natural birth. Jun-Nicole and Monica will discuss the benefits of natural birth for both mother and baby. Discover what
options and resources are available to women in the Iowa City/Coralville
and surrounding areas. This class will help women and their partners to
make informed decisions, and to approach the journey of pregnancy and
natural birth as an empowering and positive experience.
Capture Wild Yeast and Make
Fabulous Sourdough
with Tim Palmer
$5/person
Step up to the challenge of cooking for one with talented solo cook
(and Iowa City Co-op deli staffer) Thaddaeus Morlock. Join Thaddaeus as he outlines his suggested pantry “necessities”, and then goes
on to prepare five entrees for a lone diner, including Chicken Curry
Pita Pizza, Honey Mustard Lamb Burger, Chorizo Shrimp Orzo
with Steamed Vegetables, plus salad and desserts—all “for one”.
Easy Continental Seafood Favorites
with Don Otto
$20/person
Follow the lead of the French and learn how to bake fish in parchment! Join Don Otto as he demonstrates the preparation of Alaskan Rockfish and Vegetables Baked in Parchment with a pleasant
accompaniment of Bow Tie Pasta with Roasted Peppers and Pecorino
Cheese. Garlic stars in the featured Italian seafood: Poached Italian
Barramundi accompanied by Wilted Spinach with Toasted Garlic.
The barramundi will be served alongside Garlic Roasted Sweet and
White Potatoes. We’ll conclude our seafood romp with Spicy Shrimp
in Adobo Sauce over Rice. Sample size servings will be offered.
Join Chef Tim Palmer of Clover Hill Creations as he unlocks the secrets to great sourdough breads and recipes that you can prepare in
CPB
REMODELING, Inc.
"painting excellence"
exterior
interior
decks
christopher berg
Iowa City, IA 52245
(319) 338-3453
spring 2009
31
PRSRT STD
U.S. Postage
PAID
Liberty, Mo 64068
Permit  1163
22 S. Van Buren St.
Iowa City, IA 52240
(319) 338-9441
1101 2ⁿd St.
Coralville, IA 52241
(319) 358-5513
www.newpi.com
Change Service Requested
In response to customer suggestions, and in an effort to encourage the use of
reusable bags, New Pioneer Food Co-op will begin to charge 5¢ for plastic and
paper grocery bags with handles on Earth Day, April 22. The money brought in
for plastic and paper bag sales will be donated to the Iowa City Crisis Center.
New Pi will continue to provide bags for produce, bulk items, pastry, and bread
free of charge.
To help ease this transition and to celebrate Earth Day, on Wednesday, April 22
New Pioneer will give each shopping customer a New Pioneer reusable grocery
tote bag. Limit one per customer.
We hope that charging for bags will encourage us all to think about the
number of shopping bags we are using and to make the effort to reduce and
reuse whenever we can.

Spring 2009 - New Pioneer Food Co-op

Transcription

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