spring 2011 - New Pioneer Food Co-op

Transcription

spring 2011
focus on cooperation
We’re a business owned and controlled by our members—a co-op!
in this issue
Organic Greens
What's for Dinner?
New Bakehouse Favorites
Tierra Farm
Cooking Classes
Earth Source Garden
Guide for Beginning Gardeners
p. 8
p. 12
p. 14
p. 16
p. 25
p. 28
p. 30
on the cover: Red cabbage sprouts growing at Organic Greens in Kalona.
mission statement
product policy
New Pioneer is a cooperatively owned business,
fully serving the needs of the natural products
consumer. We emphasize high quality, fair
prices, and product information. We are an
environmentally and socially responsible member
of the community we serve. New Pioneer’s
mission is to serve the needs of its members and
to stimulate the local agricultural production of
natural and organic foods by providing a market
for such foods. The Cooperative fully recognizes
the value and dignity of work and shall place a
high priority on the health, welfare, and happiness
of all its employees. The Cooperative shall strive
to set a community standard for the best possible
working conditions, training, wages, benefits, and
opportunities for advancement for its employees.
New Pioneer’s goal is to offer the best in organic,
natural, and local food and products to support
our community’s health and well-being. To that
end, New Pioneer has adopted the following
standards:
. We feature and prepare foods that are free of
artificial sweeteners, artificial colors, artificial
flavors, artificial preservatives, and trans fats.
2. We actively seek out and support sources
of certified organically grown foods, locally
grown whenever possible.
3. We feature seafood, poultry, meat, and dairy
that are free of added growth hormones,
antibiotics, nitrates, or other chemical
additives.
4. We highlight household and personal care
products that have been proven safe through
nonanimal testing methods.
5. We feature grains and grain products that have
not been bleached or bromated.
6. We do not knowingly sell meat or dairy
products from cloned animals or food that
has been irradiated.
7. We respect our members' desire to know what
is in their foods. If you wish to choose nonGM foods, we recommend choosing certified
organic foods and locally grown foods from
suppliers we know. Until the government
changes the law to require the disclosure of
GM components in foods, it is impossible
for New Pioneer to know whether or not the
commercially produced foods on our shelves
contain them.
member share
payments
If you are making installment payments on
your member share, please be sure you are paid
in full within six months of your sign-up date.
Payments can be made at the store or by mail.
We accept all major credit cards. Thank you for
your participation! New Pioneer Administrative
Office (39) 248-6400.
2
new pioneer food co-op’s newsletter
published by:
NEW PIONEER FOOD CO-OP
22 S. Van Buren St. • Iowa City, IA 52240 • (319) 338-9441
open daily 7am–11pm
1101 2ⁿd Street • Coralville, IA 52241 • (319) 358-5513
open daily 7am–10pm
ADMINISTRATIVE OFFICE
22 S. Linn St., Unit 2A • Iowa City, IA 52240 • (319) 248-6400
open Mon. – Fri. 8am–5pm
EDITOR Allison Gnade
MANAGING EDITOR Jenifer Angerer
CATALYST DESIGN & PHOTOGRAPHY Mara Cole
CATALYST PHOTOGRAPHY Peter Eko-Acquah
PRINTER Royle Printing
Contact Allison Gnade at (319) 248-6407 or
agnade@newpi.coop to place your display ad.
www.newpi.coop
BOARD OF DIRECTORS MEETINGS
All members are welcome!
March 16, May 18, & July 20, 2011
Board meetings are held at 6:30pm at the
Co-op Administrative Office, 22 S. Linn St.,
Iowa City (3rd floor, west end of Tower Place).
Location subject to change.
Members are welcome to share their views with the
BOARD OF DIRECTORS
(year indicates when term expires)
SARAH WALZ (2012) President
466-0908, walz.sarah@gmail.com
RICHARD GRIMLUND (2011) Vice President
337-6495, richard-grimlund@msn.com
CAROLINE DIETERLE (2013) Secretary
338-8674, caroline-dieterle@uiowa.edu
HENRY T. MADDEN (2012) Treasurer
338-5689, h-mamadden@mchsi.com
RAMJI BALAKRISHNAN (2013)
466-0261, ramji.balakrishnan@gmail.com
JEN KNIGHTS (2013)
331-6631, knightswhowrites@gmail.com
ROBYNN SHRADER (2011)
466-9006, robynn@ncga.coop
member open forum
Thank You From Local Foods
Connection
The staff and volunteers of Local Foods
Connection would like to extend heartfelt thanks to the members of the New
Pioneer Co-op for their generous donations of their yearly dividend checks.
Local Foods Connection (LFC) is a
small non-profit, run primarily by volunteers, which enrolls local low-income
families and the agencies that serve them
in Community Supported Agriculture
(CSA) programs. Through our programming, families who may not otherwise
be able to afford such fresh and nutritious food receive locally-grown and
-made food, including produce, bread,
and eggs every week for about 20 weeks.
Participants receive information on eating healthfully, as well as education on
how to prepare the fresh produce they
receive. In addition, clients are invited to
take part in fun activities such as taking
a cooking class at New Pioneer, or visiting the farm where their food is grown.
In 200, Local Foods Connection has
been serving 36 households, which include 57 adults, and 56 children, as well
as 3 social service and child care agencies, such as the Free Medical Clinic and
the Domestic Violence Intervention Program. The food from LFC is reaching
almost ,000 people!
We would not have been able to provide so many families with fresh and nutritious food without the $3,706.75 in
dividend check donations from 2009.
Catalyst Member Open Forum is an opportunity for members to express their
views about the Co-op experience. Submit comments to Allison Gnade at
the Iowa City store or email agnade@newpi.coop. No more than 500 words.
Deadline for the Summer 2011 issue of Catalyst is Tuesday, April 26, 2011 by 5pm.
We are still tallying up the total dividend
donations from 200, but currently we
have received $2,825.59 which will be
enough to pay for approximately 20 large
CSA shares next year!
Thank you for your generosity and
for joining us in our cause of protecting our community members’ access to
fresh and nutritious locally grown food.
For more information about Local
Foods Connection and how you can further get involved, check out our website
at www.localfoodsconnection.org.
I am writing to thank Frontier Natural Products Co-op, Bulk Herb Division, of Norway, Iowa and New Pioneer
Co-op for their generous support of the
research that I am doing. My research
project,“Nutrition, neuromuscular electrical stimulation (NMES) and secondary progressive multiple sclerosis
(SPMS)” is testing my interventions in
others with SPMS.
My intervention includes intensive
nutrition, stressing green leafy vegetables, sulfur-rich vegetables, and bright
colors, seaweed, and foods rich in omega-3. In addition we ask people to use
kelp, algae, clay, dried beets, milk thistle,
and seaweed to support their body’s ability to remove toxins, and to switch to organic foods as much as possible.
I very much appreciate Frontier and
New Pioneer’s generous gifts, providing
several “starter kits” of sample herbs to
our study subjects. This has facilitated
teaching our subjects how to use these
products more effectively as they embark
on the study.
I also want to thank you for having
so many useful, organic herbs that help
support better functioning in our cells
as they remove the toxins from our bodies. It is good that both the study participants and the public can access these
helpful products. We are also grateful to
New Pioneer for supporting the study
by providing samples and a convenient
place to purchase locally grown organic
vegetables and fruits, which are an important cornerstone to our intervention.
I am pleased to tell you that we have
successfully enrolled seven people into
the study and plan to have ten active
study participants in total. So far it has
been a joy to watch the changes in our
study subjects as they adopt the study
diet. We are quite hopeful that the study
will demonstrate that good wholesome
food, fewer toxins, more exercise, and
meditation will be associated with improvements in thinking abilities, mood,
walking ability, and overall energy for
our participants.
Sincerely,
Terry Wahls, MD, MBA
Assistant Chief of Staff
Iowa City VA Medical Center
Clinical Professor of Medicine
continued on page 4
spring 2011
3
member open forum
Dear Theresa & Staff, Members & Board:
To the members of New Pioneer:
Thank you for helping the Crisis Center of Johnson County answer the call
of our neighbors in need. With the New
Pioneer Cooperative Society’s most recent contribution, our Food Bank has
received a total of $0,299.50 in financial
support from your “Buy a Bag” program.
I wanted to mark this occasion with a
special note of thanks to you, your staff,
and the New Pioneer Board of Directors
for your ongoing commitment.
Since the floods of June 2008, the Crisis Center’s supplemental food program
has seen a 30 increase in the number
of families seeking assistance. Currently we are distributing nearly 3,000 bags
of food each month. Our cost for an average size bag is $6.26. This means the
Buy a Bag program has enabled the Food
Bank program to assist more than ,600
families since May 2009!
New Pioneer has been an important
partner to the Crisis Center for many
years, given your sponsorship of our annual Thanksgiving in July communitywide food drive and other events. On
behalf of the Food Bank staff and more
than 50 volunteers who commit their
time on a weekly basis, thank you. Together we are making an enormous impact on the Johnson County community.
I want to express my heartfelt thanks
for all of you who supported me in the
Board of Directors election. I would also
like to wish the incumbents who were
reelected the best of health and fortune
in the coming year.
Sincerely,
Becci Reedus
Executive Director
4
Michael Dooley
Working Member
New Pioneer Iowa City Store
Dear Members:
I am writing to inform members about
homeopathic products, which are sold in
the wellness section of New Pi. An article featured in the September/October
2007 Catalyst entitled “Understanding
Homeopathic Healing” described information about what homeopathy is
and how homeopathic treatments work.
Homeopathic treatments have also been
personally recommended by New Pi employees in subsequent eCatalyst issues.
Despite the information presented in
New Pi literature, there are several aspects of homeopathy that were not provided that I want to submit to members:
. Homeopathy was invented by the
8th century German physician Samuel
Hahnemann, who postulated the “law
of similars,” which states that in order
to treat a particular ailment, symptoms
must actually be induced by the introduction of a substance known to cause
them, in order to stimulate the body’s
natural healing process. In other words,
if you have a bee sting, relieve it by taking bee venom. If you are sleepless, take
some caffeine pills. This “law” is based on
Hahnemann’s own conjecture, and is not
based on any scientific evidence known
at the time nor found since.
2. Homeopathic remedies are manufactured by massively diluting the substances determined to be the causative
agent of the symptoms. Each dilution corresponds to  part in 00, or “C.” A typical
homeopathic dilution of 6C, therefore,
is actually a dilution of /00 repeated 6
times, for a final dilution of  in one trillion. That’s /,000,000,000,000. The
popular homeopathic flu remedy Oscillococcinum is sold at a 200C dilution, or
0-400, a dilution where it becomes chemically impossible to have ANY molecules
of the original substance still left in the
product. These dilutions make homeopathic medicines physiologically inert
within the body, where chemical interactions are dependent on much higher
concentrations.
3. One of the principles of homeopathy is that the more dilute the product is,
the more potent it is. This simply defies
all logic and everything we know about
how chemicals interact in the natural
world. Using this principle, one would
simply have to throw everything we
know about chemistry out the window.
4. Homeopathy has continually been
shown to be ineffective when subjected
to properly controlled, independently
conducted clinical trials. It has never
been shown to be more medically effective than taking a placebo. Anecdotal evidence, such as that homeopathy “has
been practiced throughout the world and
is over 200 years old,” or “even the Queen
continued on page 5
Dividend Checks To Be Issued in March
Board Encourages Donating Checks to Local Foods Connection
New Pioneer Food Co-op Board of Directors
A
gain this year New Pioneer will pay
a dividend to members who spent
more than $500 during the prior fiscal
year ending June 2010. Checks will be
mailed to members in March.
As we have in years past, the Board
of Directors invites members to donate
their checks to Local Foods Connection
(LFC). A postage-paid envelope will be
provided making it simple to sign your
check over and mail it to LFC.
Local Foods Connection is just what
the name says: a unique and vital connection between people and the food they eat
on a local and very personal level. LFC's
support of local food producers and their
effort to get locally grown, fresh foods
into the kitchens and onto the plates of
people who would otherwise have limited
access to healthy foods is important. But
the "connection" goes way beyond simply providing food to people who need
"Member Open Forum"
continued from page 4
of England uses it,” or “it worked for my
cousin,” do not constitute valid scientific
evidence of efficacy.
It is not my goal in writing this to
sway anyone who adamantly believes in
using homeopathic remedies. If you don’t
at least question the usefulness of homeopathy after reading the above, then
you will probably never question it. My
goal was simply to fully inform New Pi
members about the science behind some
of the products that are available at the
Co-op.
Nick Keiser
New Pioneer Food Co-op member
it. LFC is building a support system to
reintroduce healthy, nutritious food to
people who often lack access or opportunities to have it otherwise. By teaching
people to incorporate fresh foods into
their diets and literally providing them
the tools and skills to prepare that food,
LFC is supporting our local food system
and the health of our community at its
most fundamental level.
Last year LFC provided healthy food
to thirty-six families and thirteen agencies in the Iowa City, Cedar Rapids, and
Des Moines areas. This includes the Domestic Violence Intervention Program,
Free Medical Clinic, Headstart, Ecumenical Towers, and 4C's Hometies Daycare
in Iowa City. Over $24,000 in fresh food
was purchased from ten local farms and
from vendors at the Iowa City and North
Liberty Farmers’ Markets.
While many of the dividend checks
may seem small on their own, together
they make a difference for LFC. Last year
thousands of donated divided checks
from New Pi members added up to
nearly $3,000 for LFC. This year, a two
to one match from The Iowa Foundation for Education, the Environment,
and the Arts will make those donated
checks go even further toward supporting local farmers and bringing healthy
food to people in our community who
might otherwise go without.
We encourage you to learn more
about LFC by visiting their website at
www.localfoodsconnection.org Have you moved? Do we know it?
Update your mailing address with
any cashier to ensure that you receive
your dividend check! Dividends will
be applied to any unpaid membership
balance. For additional information,
contact Sandy at sprovine@newpi.coop
or (319) 248-6404.
Echollective CSA Farm
CSA memberships available now
20 weeks of the freshest, most nutrient rich produce.
June-Oct delivered to a convenient local pick-up site.
Check out our blog for past newsletters, farm updates,
local food commentary, and more.
http://echollectivecsa.blogspot.com/
(SPXJOHGPSUIF2VBE$JUJFT
$FEBS3BQJET*PXB$JUZBSFB
Echollective Farm is located 25 minutes
from Iowa City. The Farm offers 14 acres with a wide
array of Vegetables, Herbs, Flowers, and Hay; and
stewardship of 20 forested acres including a creek.
tFDIPDTB!HNBJMDPN
spring 2011
5
Fictitious Questions, Real Answers
Bob Wilson (932 - 2007) on Eric Creach
Eric Creach, Coralville New Pi Manager... or as he'd humbly prefer to be known, eric creach
L
ongtime Co-op member Bob Wilson had the following interview with Eric Creach, who has recently become the Coralville
New Pi Store Manager. He remembers Eric as a part-time grocery stocker and has continued to see him at New Pi in many different capacities.
Bob: So, I remember summer of ‘89 you were attending the University, right?
Eric: Yep, full-time student, part-time grocer, 00 crazy vegetarian.
Bob: Was it your vegetarianism that brought you to the Co-op?
Eric: Yes, my very first experience was seeking out tofu that
wasn’t old, or soft, or dumb. And I found it. I didn’t know anything about “co-ops” so I remember being glad to have good
tofu (that was produced in Fairfield I believe), but I was a little
set back by being surcharged as a non-member.
Eric and Cindy celebrate the birth of their oldest son, Gus, in
New Pi in 1991. Gus, now 19, has taken up the family tradition
and currently works in the Iowa City New Pi.
Bob: Did anyone explain?
Eric: It was summer and there was an ad in the Press Citizen. I
grew up working in grocery stores and I liked the Co-op’s food
and feel, and it was conveniently located.
Eric: No, but the working-class post-punk chip on my shoulder wasn’t always conducive to accepting information. I learned
[about it] later and thought it was cool, so I joined.
Bob: What made you decide to work here?
Bob: What do you remember about your first day?
Eric: There was no forklift or loading dock, product was all
marked by hand, and deliveries were, I think, only once or
twice a week. This nice kid Joel and I would have races to see
who could price the fastest using old-school pricing guns. The
trick was to imitate the sound of fast, not the feeling or sight
of speed… [just] the sound.
Bob: Who was your boss?
Eric in the Iowa
City New Pi grocery
department in 1989.
6
Eric: Jeff Patchell, whose first order of the day was to test my
ability to lift fifty pounds repeatedly, which was a requirement
put forth on the application, as it is today. Remember – no forklift, no loading dock, so what did we unload? It was two pallets
of 40 grocery bags. That’s how we bought them back then –
240 sixty-pound bales off the truck, down the hall, and stacked
six high – enough for six months or more. I guess I passed the
test, but I’m glad for pallet jacks and forklifts today for sure.
lessons we learned from that experience, though heart-wrenching, definitely made us stronger and wiser. And it cannot be
disputed that it turned out MORE than okay. Our presence
in Coralville is impressive and now we help carry the torch for
wider service and greater inclusion in our membership. We are
not a private club – we are an open society.
Bob: What else do you find interesting about working at New
Pioneer Co-op?
Eric gathering local food by bike in 2008.
Bob: Do you have other fond memories of the early days?
Eric: Some of the best times were actually created by the inefficacies caused by lack of machinery. As sales grew, so did our
early morning truck crew, in all kinds of weather, all kinds of
pain. Charlie Pollack, Dave Pederson, and later Scott Koepke
and I would spend our waking hours catching product tossed
and counted by Ace or other drivers of the warehouse formerly called Blooming Prairie. Really working together like that
created a strong bond with each other and with the Co-op
in general. Just like dealing with floods, tornados, and cooler
breakdowns, [challenges] increase our bonds as co-workers.
Bob: What different hats or aprons have you worn?
Eric: Grocery stocker, grocery department manager, merchandising manager, bakehouse retail manager, java/juice manager,
store shift manager, and now, Coralville store manager.
Eric: New Pioneer Co-op has a solid atmosphere of continuing education that is really inspiring. I have learned so much
from everyone I’ve been around, whether it was supervisors,
board members, those I have supervised, and honestly, the customers. Our customers have taught me so much about natural products, farming, the cooperative structure, and what it
means to be a viable, meaningful servant to your community.
Bob: Servant? That’s kind of feudal talk for a tweener (half hippie/half punk) like you, don’t you think?
Eric: No – I am proud to serve; it is truly awesome and humbling. I love this community and all the sentient beings that
inhabit our local environment and I am thankful the Co-op
allows me to live a truly balanced life in which at least I can do
less harm. I really have fun doing it with a wonderfully diverse
group of brilliant folks.
Bob: You really think New Pi serves that grand a function?
Eric: Yes – we are here to help. Bob: Was there any particular event you found significant in your
tenure?
Eric: The 25th anniversary New Pi fest. We raised money for
the Free Medical Clinic, which, like New Pi and Funkadelic’s
first album, was released in 197. Yes, New Pioneer dropped the
Mothership right down on the town of Coralville. George Clinton and the P-Funk All-Stars in almost full-force – Bootsy was
hiding. Sure we just barely broke even, but we did raise a lot of
money for the Free Medical Clinic and it was fantastically fun.
In 996 P-Funk was just enjoying a resurgence caused mainly
by being clearly the most sampled group in hip-hop. I still have
tickets one through four and an autographed backstage pass.
Bob: Were there any tough times?
Eric: Yes, being part of a democratically controlled organization
will bring conflict and we have had plenty [of conflict] within our membership. The opening of Coralville and the hard
Eric Creach in the Coralville Co-op with his wife of 24 years, Cindy
Baldwin, and their children—Gus, 19; Alice, 14; and Logan, 9.
spring 2011
7
Organic Greens Grows “Healthy
Food for a Healthy Community”
Allison Gnade, Catalyst Editor
R
ight off the bat, James Nisly let me in on what he was getting at: “My goal is to have a facility that’s set up to feed
the community,” he explained, which was quite refreshing to
hear. James grew up near Kalona and has returned with a desire
to produce – for the health of his community. At this turning
point in agriculture, figures like Nisly are the ones to pay attention to. He’s clearly looking ahead, and his vision is good.
Nisly’s business, Organic Greens, LLC, began as an interest
in trying out sprouts: “I got started growing [sprouts and wheat
grass] just for the health reasons… my church was focusing on
healthy foods and good nutrition,” he explains. After growing on
a small scale, then on a larger scale for local restaurants, his operation emerged as a full-fledged business supplying restaurants
and co-ops. “There was a learning curve,” James acknowledges.
Back in March of ’98, Nisly took some of his products to
Steve Moen in the Co-op’s produce department, and we’ve
been with him ever since. In addition to selling sprouts, micro
8
greens, and wheatgrass (both fresh and
juiced, frozen in individual portions) at
the Co-op, Nisly sells to local restaurants
around Iowa City – including 26, Atlas,
Devotay, The Motley Cow, and The Red
Avocado – as well as other regional coops. Since (regrettably) our area doesn’t
currently have the infrastructure to provide much local produce to Iowans in the
frozen season, it’s a breath of fresh air to
see sprouts and hear from Alicia Diehl,
Organic Greens Marketing Manager:
“You can still get your greens despite the
fact that it [might be] snowing in Iowa!”
In the sprout business, timing is key –
in order to provide very fresh and highly
nutritious produce, Nisly’s team seeds
sprouting trays every day and treats each
crop carefully, as each one is a little bit
different, and each has its own schedule.
Most importantly, these crops have a very
short window – maybe twelve to twentyfour hours – when they’re at their peak
continued on page 10
ALICIA’S SUNFLOWER
SPROUT SALAD
NINA’S WHEAT GRASS
SMOOTHIE
CARROTGINGERWHEAT
GRASS “COCKTAIL”
Alicia Diehl, Organic Greens Marketing
Manager and New Pi Member
Nina Ko, via Barb Bradac,
New Pi Members
Alicia Diehl, Organic Greens Marketing
Manager and New Pi Member
sweet potatoes, cubed and roasted
sunflower sprouts
mixed sprout greens (combination
bag of radish, red cabbage, snow
pea & sunflower sprouts)
red onion, thinly sliced
Maytag Blue Cheese, crumbled
Maple-balsamic dressing:
 clove garlic, minced
½ c. olive oil
¼ c. balsamic vinegar
(preferably aged)
3 - 4 T. maple syrup (depending
on how sweet you like it,
Alicia usually adds 4)
sea salt
freshly ground pepper to taste
To taste, blend:
 oz. (a single serving) wheat grass
juice
½ c. blueberries
2 T. golden flax
2 T. raw oatmeal (regular or quick)
juice of ½ lemon
½ -  c. pomegranate juice
(to desired consistency)
kiwi (optional)
Barb points out that she sometimes includes mixed fruit, or raw spinach, and
that measuring isn’t really necessary – it’s
made to taste. “The color turns really bizarre but there’s not a bad thing in there
– and you’ll have gotten all your fruits
and vegetables for the week! I won't go a
day without wheat grass,” Barb explains.
 oz. (a single serving) wheat grass
juice, thawed for a minute or
two if frozen
 carrot
 apple, cored
¼-inch fresh ginger root
a squeeze of lime
sparkling water (optional, for a
bubbly “cocktail”)
Juice the carrot, apple, and ginger root together. Alternatively, whizz up in a highpowered blender, which will include the
pulp. Mix in wheat grass juice, lime, and
optional sparkling water.
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spring 2011
9
"Organic Greens" continued from page 8
Fearless
l F
Food
dP
Policy
li
From the Organic Consumers Association, Fearless Campaign Launched
Ensuring our children have healthy
food options is critical to our nation’s success. Wellness lowers health care costs,
improves education and economic productivity, and is vital to our planet. Our
society depends on involvement in food
policy and making good choices as conscientious consumers.
The fox is guarding the henhouse
with regard to food policy.
The food industry and Big Ag are all
too effective at influencing our nation’s
food choices. Big Agriculture writes the
food policy in this country not to benefit the consumer or the health of the
planet, but solely to benefit their bottom
line. Federal subsidies for non-nutritious
junk food are merely corporate welfare.
We cannot continue to let corporate
food production create a food system that
values quantity over quality and refuses to study the true cost of production.
We must consider the environmental and
health problems, foodborne illnesses, antibiotic-resistant bacteria, and polluted
drinking water. Big Ag effectively plays
the insider game, constantly lobbying
Congress and federal agencies.
As Congress prepares the 2012 farm
bill, it is imperative that Fearless Leaders
speak up for the people. The farm bill defines the government’s role in the agricultural market, and we must fight to see that
it supports sustainable family farms that
promote healthy foods. We need to take
back food production – we are what we eat.
Visit www.fearlesscampaign.com.
10
for harvesting. There’s no dragging your
feet in this business.
“Baby plants,” Alicia, explains, “are
more nutrient and flavor dense than
full grown plants.” James also points out
that they’re easier to digest, and sprouts
– sunflower, for example – have a “good
omega-3 fatty acid profile… and more enzyme proteins” than more mature plants.
They recommend adding sprouts to
salads, sandwiches, wraps, and they’re
also good in stir frys and beautiful as garnishes. “I don’t think it’s right that junk
food should taste better than healthy
food,” James proclaims. He’s glad to be
“able to produce healthy food and have
it taste delicious.” Alicia shared a beautiful sunflower sprout salad with us – it
was nutritious, and certainly delicious.
Some people aren’t familiar with
sprouts, James tells me, but once they’re
introduced, “People really like them –
the flavor, and the nutritional value.”
Organic Greens is a soil-grown sprout
facility. When I inquired about alfalfa
sprouts, the most familiar kind of sprout
to Americans, he explained that they’re
grown hydroponically, which has a separate set of regulations and setup, of
course. Additionally, and for him this
was an aside, “Hydroponic scientists
would disagree [with me], but my taste
buds don’t lie.”
Due to the high quality of their potting soil (which they make themselves,
reusing their crop residues in a static
composting process) and their close attention to moisture levels and the peculiarities of each crop, chemicals are
unnecessary in their operation. Nisly
also focuses on the quality of his sprouting seed: “Finding good quality seed is
challenging – [there’s no] substitute for
good quality seed. We can do everything
else exactly right, but if the seed quality
isn’t right… it can’t be messed with.” Paying attention to the health of the environment, the seeds, and the soil creates
healthy roots, which produce healthy
shoots – organic works.
James intends to support his new operation with eco-friendly energy sources,
though this isn’t a new interest for him.
Luckily, companies that make wind turbines are catching up to consumer interest – just recently, he explains, at a
Practical Farmers of Iowa conference,
eight-kilowatt turbines (which carry
price tags far lower than the skyscraper
turbines) intended for farm operations
were introduced. “It looks like it would
make sense economically,” he was happy
to share. “I’m looking at wind or solar or
a combination of the two.”
Nisly's been participating in Alliant Energy's “Second Nature program,
where they buy renewable energy – primarily wind – equal to the energy we
use,” he explains. Additionally, he's built
energy economization into his building
layout, planning his walk-in refrigerators to be able to funnel cold air in dur-
your body, your health
your choice
ing cool seasons, providing refrigeration by nature when our
environment’s suited for the job.
Their new facility is impressive. In addition to a spacious
insulated and temperature-controlled growing and packing
room, the building Nisly designed integrates space for a greenhouse, several coolers, a vegetable curing area, and four drive-in
root cellars which provide 3,000 square feet of storage which
could house 250 tons of produce. Organic Greens is clearly
gearing up for distributing not only delicate greens, but a potential vegetable cooperative. Almost bashfully, he explains, “I
wanted to leave myself a lot of options.” We should all learn
to think ahead like organic farmers.
“The encouraging thing is I’m getting to do what I’ve been
wanting to do for a long time – grow food for the community,”
James explains. At New Pioneer, we’re glad to be a member of
his community.
For more information on Organic Greens and the health
benefits of wheat grass, see Organic Greens on our “Local Suppliers” list at www.newpi.coop. We don’t commit vinylcide.
Roger Gwinnup
CONSTRUCTION
old houses & barns revived s general
remodeling sold house parts available
319-325-1627
319-628-4930
rdgwin@hughes.net
We did several remodels for New Pi through the
early 80s, including the big expansion in ‘87.
spring 2011
11
what’s for dinner?
Ready for something fresh-tasting to heighten that spring feeling? Pungent Mexican cuisine
mingles comfort food with green refreshment, perfect for the windy season of revival. All
these recipes can be made in advance (and inexpensive cuts of meat turn unctuous with slow
cooking), so do just that. Chop up cool garnishes and fry up some tostadas at the last minute.
SHREDDED PORK
TOSTADAS TINGA
GREEN RICE WITH
POBLANOS ARROZ
VERDE AL POBLANO
Adapted from America’s Test Kitchen
Serves 6
 ½ - 2 lbs. boneless pork shoulder or butt cut into -inch pieces
(or country-style ribs – remove
bones after first step)
2 medium onions,  quartered and
 finely chopped
5 medium garlic cloves, 3 peeled
and smashed and 2 minced
4 sprigs fresh thyme
salt
2 T. olive oil
½ t. dried oregano
 (5-oz.) can tomato sauce
 T. ground chipotle powder or
 can chipotle chiles without
sauce, minced (to taste)
2 bay leaves
¾ c. vegetable oil
2 (6-inch) corn tortillas
queso fresco or feta cheese, fresh
cilantro, sour cream, diced avocado, and lime wedges to garnish
Bring pork, quartered onion, 3 smashed
garlic cloves, thyme,  t. salt, and 6 c. water to simmer in large saucepan over medium-high heat, skimming off any foam
that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is very tender, 75 - 90 minutes.
Drain pork, reserving  c. cooking liquid.
Discard onion, garlic, and thyme. Return pork to saucepan and, using potato
12
Adapted from
Rick Bayless's Mexican Kitchen
masher, pastry blender, or forks, shred
into small bits; set aside.
Heat olive oil in a very large skillet over medium-high heat until shimmering. Add chopped onion, shredded
pork, and oregano; cook until pork is
well browned and crisp, 7 - 0 minutes.
Add minced garlic and cook until fragrant, about 30 seconds.
Stir in tomato sauce, chipotle powder
or chilies, reserved pork cooking liquid,
and bay leaves; simmer until most liquid
has evaporated, 5 - 7 minutes. Discard
bay leaves and salt to taste.
Fry tostadas (or bake, brushing both
sides with vegetable oil): heat vegetable oil in skillet over medium heat. Poke
center of each tortilla with a fork 3 or 4
times (to prevent puffing and allow for
even cooking). Fry one at a time, holding
metal potato masher in upright position
on top of tortilla to keep it submerged,
until crisp and lightly browned, 45 to
60 seconds (no flipping is necessary).
Drain on paper towel-lined plate and
season with salt. Repeat with remaining tortillas.
Spoon a small amount of shredded
pork onto each tostada and serve with
desired garnishes.
 ⅔ c. chicken broth or water
2 fresh poblano chiles, stems and
seeds removed, roughly chopped
2 sprigs cilantro, plus a chopped
handful of leaves, and extra for
garnish
salt, about ½ t. if using salted
broth,  t. if unsalted or water
 T. vegetable or olive oil
 c. rice, preferably medium grain
 small white onion, cut into
¼-inch dice
5 garlic cloves, peeled and minced
In a medium saucepan, combine the
broth and poblanos, bring to a boil, then
partially cover and simmer gently over
medium to medium-low heat for about
0 minutes, until the chiles are very soft.
Pour the mixture into a food processor
or blender, add the cilantro (stems and
all), and process to a smooth puree. Press
through a medium-mesh strainer into a
bowl and stir in the salt.
Wipe the pan clean, add the oil, and
heat over medium. Add the rice and onion, cook, stirring regularly, until the rice
is chalky-looking and the onion is soft,
about 5 minutes. Stir in the garlic and
cook a minute longer.
Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape
down any rice clinging to the side of the
pan, cover, and cook over medium-low
heat for 5 minutes. If the rice is just
about ready, turn off the heat, re-cover,
and let stand for 5 to 0 minutes longer
to complete the cooking. If the rice seems
far from done, continue cooking for 5
minutes or so, retest, then turn off the
heat and let stand a few minutes. Fluff
with a fork, mix in a handful of chopped
cilantro leaves, scoop into a warm serving dish, and garnish with more cilantro.
The rice can be made several days
ahead: turn out the fluffed rice onto a
baking sheet to cool, transfer to a storage container, then cover and refrigerate.
Reheat the rice in a steamer basket set
over boiling water.
Variations: Use 3 or 4 long green Anaheim chiles, or mix poblanos and Anaheims with hotter chiles like jalapeño, or
habañero. Grilled corn cut from  cob or 
large grilled zucchini (cubed), or about  c.
coarsely shredded cooked pork or smoked
salmon, mixed in toward the end of cooking, will make green rice a full meal.
REFRIED BEANS
2 t. vegetable oil or lard
medium onion, diced
2 garlic cloves, minced
½ t. cumin
½ t. coriander
 (9-oz.) can black or pinto
beans, including liquid
½ -  c. water
¼ c. chopped fresh cilantro
lime to taste
Heat oil over medium heat in a skillet
and cook onions until soft, add garlic,
cumin, and coriander, stirring, until fragrant, about  minute. Add beans with
their liquid and mash with a potato
masher or the back of a large spoon to
make a coarse purée.
Continue to cook, stirring occasionally, until mixture is hot. Stir in enough
water to give it a creamy consistency, and
season to taste.
Serve warm, sprinkled with cilantro.
Kitchen Basics: Chopping an Onion
One of the most important things to know, in case you don’t have a method, is
how to chop an onion. Diced onion is the base of many dishes, and it’s certainly
important in Mexican fare.
. Slice onion in half (from root to sprout end) so it has a flat surface.
2. Peel outer layer away, place flat side down, chop off sprout end.
3. Make vertical cuts with the knife pointing toward the root, ¾ of the way through,
¼ inch apart.
4. Make vertical cuts the other direction, all the way through, ¼ inch apart.
5. Most of the onion will be diced now (the layers will come apart as they cook).
Chop the remainder to the same size, and discard the root end.
PISTACHIO & CHERRY
MEXICAN WEDDING
COOKIES
Adapted from Bon Appétit, December 2006
2 c. (4 sticks) unsalted butter,
room temperature
 c. powdered sugar, plus more for
coating
2 T. vanilla extract
 t. salt
 c. (about 4 oz.) shelled unsalted
pistachios (or almonds or pecans), toasted in a skillet or oven
and chopped
 c. dried tart cherries or cranberries
3 ⅓ c. cake flour, sifted
 ⅔ c. all-purpose flour, sifted
Preheat oven to 350°F. Butter 2 or 3 baking sheets. Beat butter and powdered
sugar in a large bowl until light and fluffy.
Beat in vanilla and salt, then nuts and
dried fruit. Carefully stir in the flours.
Shape dough into T.-sized balls or
football-shaped ovals. Place on buttered
sheets,  inch apart. Bake about 6 minutes, until bottoms just begin to color.
Cool 0 minutes on sheets.
Roll warm cookies in a bowl of powdered sugar. Transfer to waxed paper.
Repeat to fully coat; cool completely.
Store at room temperature in an airtight
container; up to 4 days ahead.
spring 2011
13
New Pi’s Artisans Introduce
ntroduce New Bakehouse Favorites
Josh Nichols, New Pi Baker
F
lour, water, salt, yeast: bread in its
most basic incarnation. In the New
Pi Bakehouse, this is a sort of mantra,
unspoken, and enduring. Every morning we see the process through to pull
crusty golden baguettes and mahogany
rounds of all sorts from the hearth. It’s
a full circle each day… flour, water, salt,
yeast… bread.
If you’ve browsed the bread cases in
the last few months you’ve probably noticed a few new items that seem a bit
more indulgent than this modest formula. We bakers crave a change of pace
sometimes, and we certainly love good
food in many forms. This drive led to
our Artisan Series of specialty breads
launched back in September with the
wildly popular Millstream Oktoberfest Bread.
The Artisan Series is a rotating selection of fresh ideas and innovations that
allow us to experiment and expand our
repertoire. Look for seasonal ingredients
and flavor profiles to shift as the year’s
bounty changes. Thus far we’ve run the
Artisan Series breads for two months at
a time to provide a broad opportunity to
try our new varieties, but in the future
we may run some for only a month depending on the availability of ingredients
and their seasonal appeal.
We began this September with spent
(also known as brewer’s) grain bread, using Millstream’s Oktoberfest malts, and
were thrilled both with the end product and with the customer response to
the flavor produced from its earthy local
roots. In November and December, we
featured New York Rye in both hearth
loaves and sandwich-style loaves. This
hearty, dense rye was studded with caraway seeds and made a mean corned beef
or pastrami sandwich.
14
As the New Year rolled in we unleashed something we have toyed with for years,
Loaded Baked Potato Bread. We took our Italian Potato Bread and incorporated
Beeler’s bacon, thickly shredded cheddar cheese, and chives. A mouthful to be sure,
but we’re game for any opportunity to put bacon into something. The result is a
much lighter, softer crumb than one would imagine and a smoky, rich, bacon flavor
rounded out with cheesy goodness and lifted by the light herbal nuance of chives. If
you missed this beauty, don’t worry, it will definitely be back again.
In March, we figure, what better way to transition from winter into those brisk
spring mornings than with spent grain bread and stout malts from Millstream? The
stout grains add a complex, roasty blend of chocolate and coffee. We’ll play off that
to create the newest in our ongoing adventure with the beloved sprouted barley from
our good neighbors in the Amanas. Keep your eyes open for the next innovations in
our Artisan Series as we unveil them throughout the year.
In addition to the Artisan Series, we’ve been sneaking a few other varieties of bread
onto the shelves. Lately we’ve been upcycling carrot pulp from New Pi’s fresh carrot
juice into our Multigrain Carrot Bread, which gives it a beautiful orange hue and
a sweet earthy flavor, distinguishing it from other multigrain breads. On Fridays we
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Overuse strains and sports injuries
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www.johnmacateedo.com s Most insurance accepted
Want to know what’s happening
at the Co-op a little more often?
Get our monthly eCatalyst with local
events and Co-op updates by signing
up at newpi.coop under “Newsletter.”
If you’d prefer to receive this publication in email as a pdf to save paper,
please switch your preference at
newpi.coop under “Newsletter.”
bake our beloved Brioche, which takes
three days to make. If you were lucky
enough around Valentine’s Day, you may
have even seen our Chocolate Brioche,
a dark and brooding delight the likes of
which we have never seen before. It very
well may be one of the few renditions of
this French specialty ever created.
These creations aren’t simply the staff
of life – they go beyond sustenance, giving character to the age-old tradition
we preserve and perfect day in and day
out in New Pi’s venerable Bakehouse.
Remember to check in regularly to see
the latest creations born out of both too
early mornings with too little sleep, and
a great love for bread. We’ll help you
celebrate in
style.
Call the New Pioneer Pastry Department at
358-553 to order your wedding or graduation cake.
Our order capacity fills fast so order early!
Brand New Beginners Series
Adult & Prenatal classes
Monthly Special Workshops
2 weeks $20 for new students
UI Students: $10 every class
Above Hotel Vetro, Off p ed mall
www.icheartlandyoga.com
spring 2011
15
Tierra Farm Roasts Delicious Snacks
with Sustainable Energy
I
n the Northern part of the United
States, farmers often come upon the
challenge of seasonality – there’s a growing season and, thankfully, a relaxing
season, but resources don’t necessarily,
well, come up so well when it’s five below outside. Gunther Fishgold, Tierra
Farm’s founder, started an organic vegetable farm in the Finger Lakes region
of upstate New York, which included a
café. After trying their hand at baking
bread, the farm started making granola, a
less perishable product. They then tried
roasting some nuts, dried fruits, and –
maybe you see where we’re going –eventually they started covering those nuts
and dried fruits with chocolate. What
could be better? They had a beautiful
roasting company, 00 organic, in the
palms of their hands.
Tierra Farm aims for freshness and
A+ quality, dry roasting all their nuts at
16
“The more you know about the types of things you should
be doing to be green, the more you realize [what] you’re not
doing… I always feel like there is more we can do."
Be Well Chiro
Dan Wickenkamp, D.C.
706 11th Ave. Coralville • 319-594-9244
Applied Kinesiology
Gentle low-force • Holistic • Non-traditional • Chiropractic care
low temperatures in small batches. Since they roast without
oils, their nuts are healthier and taste better than most bigname brands. They use natural sweeteners like organic apple
juice to sweeten their dried cranberries (I really can taste the
difference) and agave syrup to sweeten their granola. These
foodies use very simple recipes, utilizing whole ingredients
and no preservatives – every ingredient on their label will be
a familiar one.
They’re proud to only sell directly to co-ops and health
food stores, rather than through distributors, so they can know
their customers (us!) better. Their company is 00 organic
– no exceptions. They’ve opted for organic to take care of the
soil because, as Daniel Laiosa, who handles sales for Tierra,
pointed out,“Too many conventional farms grow products that
just pull nutrients from the soil and force the use of chemical
fertilizers.” Tierra (meaning “earth,” which was also the name
of the founder’s dog) wants to encourage responsible stewardship of the land.
The founder and now president, Gunther, had experience
working as a lobbyist in the organic soil industry, so “Tierra
Farm was founded with environmental consciousness from the
onset.” Given this knowledge and background, Dan explained,
the main goal in “selling only organic products is to promote
a supply chain that is equally as good for the environment as
it is for our bodies.” We’re all about that at the Co-op, and it’s
wonderful to have partners that invest so fully.
Tierra Farm deserves accolades for their impressive sustainability efforts, though as Dan points out, “The more you know
about the types of things you should be doing to be green, the
Daniel Laiosa of Tierra Farm visits New Pi.
If you have a peanut-allergy take note:
Tierra Farm’s facility is peanut-free!
Look for these enticing new items from Tierra Farm on our shelves:
Maple Cashew Butter • Maple Almond Butter
Almond Butter • Coconut Flakes • Cocoa-Covered Almonds
Blueberries • Raw Mixed Nuts • Onion Cashews
As well as many delectable chocolate-covered items:
Almonds • Espresso Beans
Ginger • Coconut • Cherries
more you realize [what] you’re not doing… I always feel like
there is more we can do.” They’re quite humble – their sustainability actions are leagues beyond most businesses: in their
infancy, Tierra Farm “Recycled, began using biodiesel, and promoted a 'green' type product line” (they promote buying in bulk
because it calls for less packaging and requires less fuel to ship).
Since then, they’ve matured as a company, and “In 2009 we
installed our first set of solar panels, with a second set installed
in 200. Now our products [both] promote a very important
supply chain and are manufactured with the use of solar power.”
Companies like these provide a great example to follow into a
more sustainable future.
Dan feels that it’s the responsibility of businesses to lead the
way on sustainable practices: “It is very important that busicontinued on page 18
spring 2011
17
The Harvard School of Public Health
recommends including nuts in your diet
for their health benefits, including lowering LDL or “bad” cholesterol. Studies
have shown a
“30 percent to 50 percent lower
risk of myocardial infarction, sudden cardiac death, or cardiovascular
disease associated with eating nuts
several times a week.”
They recommend substituting nuts for
less healthful snacks (like chips), adding
them to salads, or even substituting protein-dense nuts for meat in main courses.
Solar panels at Tierra Farm.
"Tierra Farm" continued from page 17
nesses and communities come together to promote these types of activities. The
more larger entities do, the more people can do on the individual level.” Citizens
can follow the lead of businesses through small but important ways that can be integrated into everyday life: “If recycling, buying in bulk, and eating organic are the
first steps an individual can take, then businesses need to support clean energy and
eco-friendly building materials.”
Their state’s been a partner in green entrepreneurship as well. Thanks to New
York’s law that allows them to sell excess energy from their solar panels back to the
grid, their energy bills are now $0.00. Their state’s been additionally supportive by
offering tax write-offs and even grants to help jumpstart cleaner energy. Hopefully
green and clean energy will soon be commonplace, but currently we need to show
our support for businesses that are taking the necessary steps.
Speaking of clean, at Tierra Farm they have a couple pet goats and a potbellied
pig that happily clean up any leftovers. What lucky creatures!
Look for new offerings from Tierra Farm on our shelves, and reacquaint yourself
with area favorites, ranging from the fresh taste of their dried cranberries and pistachios, to perfect snacks like curried or agave-ginger cashews. They’re delicious, and
sustainably-produced – what a perfect partnership. For more information, see:
http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/nutsfor-the-heart/
http://www.mayoclinic.com/health/
nuts/HB00085
Classic &
Contemporary
Furniture
Lighting
Housewares &
Gifts Registry
Corner of Dodge &
Davenport Street
Iowa City, Iowa
319-354-2623
info@designranch.com
www.designranch.com
TREEBROOK
35(6&+22/
Half-Day or Full-Day Preschool
Program 2, 3 or 5 days per week
Registering for summer and fall
Carol Spangler
,RZD&LW\
www.treebrook.com
18
Is your Body Care Product Really
Organic?
Check the label – it’s accurate!
Sue Andrews, Wellness Department Manager
The BTC Campaign
L
ast fall I wrote about New Pioneer
joining the “Coming Clean Campaign” through the Organic Consumers Association. I am happy to report
that almost all of our vendors complied!
We’ve asked that companies use
the term “organic” on their label only
when they’re actually certified with the
USDA, which is not legally required as
it is with food. Some companies have
already changed their packaging, and by
June  we will have full compliance from
all our manufacturers. This means you
will be able to shop for your body care
needs with full confidence that if it says
“organic,” it is.
Truth in labeling has always been a
major issue and we want our members
to know that we are fighting for you. We
won this battle (for now)! As an additional benefit, truthful labeling will also
encourage more companies to use organic ingredients in their products. When
consumers vote for organics with their
dollars, it has a profound ripple effect on
farmers, our soil health, and our water
supply. With baby steps like these, we
can change the impact on our world. Information courtesy of the OCA
OCA's Breaking the Chains Campaign
focuses on how each purchasing decision can lead to a safer, greener, and
more equitable society. Consumers
around the world can break the chains
of corporate control by supporting organic, fair made, and local production.
Why Break the Chains?
• A powerful network of brand names
and chains are degrading the quality and
range of America's daily essentials. By
“outsourcing” to sweatshops, cutting corners on public health and the environment, and sucking up taxpayer subsidies,
business behemoths have constructed a
vast global shopping mall of cheap goods.
Why Organic?
• The criteria for sustainable agriculture can be summed up in one word
– permanence, which means adopting
techniques that maintain soil fertility
indefinitely, utilize renewable resources,
don’t pollute, and foster biological activity.
Why Buy Local or Regional?
• Much of our food travels thousands
of miles from farm to fork. Along the way,
food loses nutritional value, burns fossil
fuels, and contributes to global warming.
Local foods provide exceptional taste and
freshness, strengthen our local economy,
and support endangered family farms.
Why Fair Made?
• Family farmers and farmworkers
continue to struggle to make a living.
Please join us as we re-localize and
green our global economy. Consumers
of the world unite!
spring 2011
19
Spring is for lovers!
Miss Nik, Mistress of Cheese
T
wo of the most famous contemporary lovers, Prince William and
Kate Middleton, will wed the 29th of
April. Whether you look forward to
this most regal and romantic occasion
(a wedding and the making of a princess), or don’t give a crap, it’s a great excuse to draw inspiration from a much
maligned yet surprisingly diverse cuisine
– English cookery!
France, Italy, and Spain are always in
fashion. Japanese restaurants exploded
in popularity in the last decade, and the
many colorful dishes of China and Mexico have been near and dear to our hearts
for a while. But you never hear anyone
talk about British food or restaurants.
That’s a shame – England offers an incredible variety of flavors, traditions, and
some of the funniest food names you’ll
ever hear!
A luxurious and hearty way to start
your Sunday would be to plunge into a
very Full English Breakfast. It’s a fivecourse extravaganza that could begin
with a glass of orange juice, followed by
corn flakes or porridge (oatmeal). Third
would be a “fry-up,” an indulgent plateful of bacon, fried eggs, fried or grilled
tomatoes, mushrooms, and sausage
(which may be considered a Full English Breakfast on its own). Bubble and
Squeak (leftover pot roast veggies mixed
with mashed potatoes and cabbage and
pan-seared ‘till brown and crispy) or
baked beans can be added to this already
over-the-top plate. The fourth course
could be fish or meat, most likely kippers
and kidneys, or kedgeree – fish cooked in
curried rice. The finale: toast with marmalade and jam. Plenty of coffee and tea
should be on hand as well.
Kedgeree is just one of many Indian-influenced dishes beloved by Brits.
Chicken Tikka Masala (a heady union
20
of tender chicken dressed in a tangerine-hued sauce of tomatoes, cream, yogurt, onion, and curry spices) has become
known as a true “British National Dish.”
Mulligatawny soup (literally,“pepper water” in Tamil) can be made many different ways. My favorite is richly endowed
with chicken, lentils, rice, coconut milk,
onions, and garam masala. Try your
hand cooking up a batch of this famous
Anglo/Indian treat. But beware – the
exotic scent will drive you nuts. Serve
it with a snappy pint of India Pale Ale.
IPAs originated in the mid-8th century
when English brewmasters found that
beer brewed with extra hops made the
journey to India exceptionally well. It
went on to become wildly popular.
Ales and cheddar are snacking soul
mates, and they’re also an integral part
of the Ploughman’s Lunch. Usual elements include pickles, crusty bread and
butter, salad, and a thick slice of cheddar or stilton, and maybe half an apple.
This pub-staple might traditionally include offerings like meat pie, ham or paté
that make it substantial enough to satiate
even the hardest working ploughman.
British Cheddars are world-famous
for their crumbly texture and tangy, savory qualities. Varieties like Collier’s
Powerful Cheddar (from Wales), Dub-
liner (we’ll count Ireland), and Dairy
Vale (a slightly more mild British-style
Cheddar from Australia, part of the
Commonwealth) as well as Sage Derby,
Red Leicester, and Charlie Cheese (these
last three are available at the Coralville
Co-op) are delicious paired with smooth,
golden, frothy pints of British ale.
There are so many British dishes that
deserve respect. Who doesn’t love fish
and chips (and particularly that gorgeous
crisp golden crust protecting the moist
interior) or Cornish pasties (pronounced
pas-tees) – tender flaky hand pies bursting with savory goodness.
Other British dishes deserving attention include spicy veggie and paneer
wraps, roasts with Yorkshire pudding,
sherry-laced fruit and cream trifles, and
then there are those dishes that are just
so fun for us to talk about! Spotted dick
(bread pudding with raisins), bangers
and mash (sausage and mashed potatoes), neeps and tatties (mashed turnips
and potatoes in Scotland), flaming chicken (seasoned with chili powder and mustard), singin’ hinnies (currant muffins),
and inky pinky (Scottish roast beef and
gravy) are some of the more quaintlytitled gems from across the pond.
In spite of its reputation, the modern
dining scene in England has bloomed in
Mary Adams, RN, LMT, ABT
Adams Health Advocacy
As your advocate I can review you or your loved one’s overall health care plan, go
with you to physician visits, review your medical records, research your diagnosis and
treatment options and address your specific health or wellness concerns.
call 351-1173 or visit
adamshealthadvocacy.com
Adams Therapeutic Bodywork
Check out our new food blog! Visit us at
the last few years. London boasts more
Michelin stars than any other place outside of France. Some, like St. John and
Butler’s Wharf Chophouse have taken
those British classics to a new level –
presenting them with great refinement.
The countryside is dotted with fantastic eateries as well. With such a wealth
of local flora and fauna, grown, raised,
and gathered with the utmost respect,
English markets and restaurants offer
top-notch noshes.
Many British producers follow principles of or are members of L.E.A.F.
(Linking Environment and Farming),
F.W.A.G. (Farming and Wildlife Advisory Group), and R.S.P.C.A. (Royal
Society for Prevention of Cruelty to Animals), which grants “Freedom Food” status to producers that follow their “Treat
Well, Eat Well” standards. It doesn’t hurt
that many products boast the Royal
Warrant, an honor bestowed upon goods
or services requested for at least five years
by Her Majesty The Queen.
Though we don’t all get to fulfill childhood dreams of being a prince or princess,
love and renewal are in the air this time of
year. So if you’re feeling festive this spring,
throw yourself a UK party! Queue up
your favorite Rolling Stones, Sex Pistols,
or Beatles tunes, pour a glass of Claret
(Britain’s name for Bordeaux) or a cup of
tea, toast the royal couple, and dive into
the weirdly wonderful and diverse cuisine
of Merry Old England. newpieats.newpi.coop
for tasty dishes made from items you can
find at New Pi. Our focus is on flavorful,
seasonal, and affordable fare.
FOOD PRODUCER GRANTS
Education & Training Grant Program
support in local sustainable food production
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"excellence in painting"
interior
exterior
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christopher berg
Iowa City, IA 52245
(319) 338-3453
cpbrem@gmail.com
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spring 2011
21
New Pi Proudly Supports Local Producers
New Pioneer Food Co-op proudly supports local farmers, producers, and artists. Our list of local vendors keeps growing, and we increased our purchases of local products by 11 in 2010. We encourage all of our shoppers to look for local products to help conserve energy used in shipping, to get
fresher flavor and more nutrients from the food you buy, and to support the economy in our community!
4 C's Johnson County Cards, Iowa City
Acoustic Farms, Springville
Adelyn's Gardens, Tiffin
Amana Meat Shop, Amana
Anderson Erickson Dairy, Des Moines
Anything But Green Gardens, Vinton
Applecart Orchard, Vinton
Aura Cacia, Urbana
Basil’s Food, Cedar Rapids
Beaverdale Confections, Des Moines
Bee Plantation, Toledo
Beeler’s Pure Pork, Lemars
Black Family Farms, Crawfordsville
Black Lab Crossing, Davenport
Blooming Wooley Acres, Nashua
Breads from Anna (Gluten Evolution),
Iowa City
Bud’s Custom Meats, Inc., Riverside
Café del Sol, Iowa City
Candles by Coffey, Tipton
Capanna Coffee & Gelato, Iowa City
Cedar Ridge Vineyards, Cedar Rapids
Cerniglia Enterprises, West Des Moines
Clear Creek Orchard, Collins
Cleverley Farms, Mingo
Clover Hill, Cedar Rapids
Cocina del Mundo Herbs & Spices,
North Liberty
Peter Collette, Solon
Denison Mustard Company, Manilla
Dirty Face Creek Farm, Riverside
Dutchland Frozen Foods, Lester
Echo Dell Farms, Kalona
Eco Lips, Cedar Rapids
Echollective Farm, Derek Roller, Mechanicsville
Fae Ridge Farm, Iowa City
Farmers' Hen House, Kalona
Fired Up Iowa City, Iowa City
Flint Ridge Organic Produce, Kalona
Friendly Farm, Iowa City
Friends of Hickory Hill Park, Iowa City
Frisian Farms Cheese, Oskaloosa
Frontier Natural Products, Cedar Rapids
Grass Run Farm, Dorchester
22
Green Castle Organics, Oxford
Green Hills Harvest, Purdin, MO
Grinnell Heritage Farm, Inc., Grinnell
Habesha Foods, Coralville
Happle Gourmet Foods, Williamsburg
Harvest Farm & Preserve, Iowa City
Hawkeye Foods, Coralville
Heavenly Organics, Fairfield
Hoard’s Apple Mountain Bakery, Hills
Marvin & Carolyn Hotz, Iowa City
Ice Cube Press, North Liberty
Inter Source, Inc., Cedar Rapids
Iowa Farm Families, Marshalltown
Iowa Natural, Humboldt
J & B’s Chestnut Farm, Winfield
Just Chocolate, Iowa City
Kalona Supernatural, Kalona
Kanga Bag, Coralville
Ken & Cheryl’s Fresh Foods, Wellman
Kirkwood’s Suncountry, Hopkinton
Kramer’s Specialty Foods, Camanche
Jeffrey Kuehl, Elkader
La Casa, Ltd., Iowa City
La Reyna, Iowa City
La Quercia, Norwalk
Living Foods, Fairfield
Local Harvest Supply, Coralville
Locally Grown Clothing Company,
Des Moines
Madhouse Brewing Company, Newton
Maharishi Vedic City Organic Farm,
Maharishi Vedic City
Mama Bosso Pizza, Rock Island, IL
Mariposa Farms, Grinnell
Maytag Dairy Farms, Newton
David Meyer, Tipton
Joni Miller, Kalona
Millstream Brewery, Amana
Milton Creamery, Milton
Moon Valley Vineyards, Oskaloosa
Mount Vernon Confections, Mount Vernon
Jerry Murphy, Iowa City
Marian Murphy, Iowa City
Noble Bee Honey, South Amana
Oak Hill Acres, Atalissa
Oasis Falafel, Iowa City
Organic Greens, LLC, Kalona
Organic Valley, La Farge, WI
Paws & Claws – Zholistics, Iowa City
Peacetree Brewing Company, Knoxville
Perfect Blend, Mount Vernon
Pheasant Run Farm, Van Horne
Prairie Edge Farm, Winfield
Janice Quinn, Tiffin
Rainbow Ridge Farm, Waverly
The Red Avocado, Iowa City
Reichert's Dairy Air, Knoxville
Rushing Waters Trout Farm, Palmyra, WI
Scattergood Farm, West Branch
Seed Savers Exchange, Decorah
Jeff Shinkle, Lake Park
Shullsburg Creamery, Shullsburg, WI
Sidwell’s Legendary Fudge Sauce,
North Liberty
Signshop, Coralville
Sprouts Unlimited, Marion
Stashu’s Foodservice, Inc., Moline, IL
Larry Stewart, Danville
Stone Creek Farm (Plantpeddler), Cresco
Sunleaf Naturals, Waconia, MN
Sunnyview Greenhouse, Kalona
Sutliff Cider Company, Lisbon
Sweet Lauretta’s Toffee, Iowa City
Tabor Home Vineyards & Winery, Baldwin
Thai Spice, Inc., Iowa City
Timeless Prairie Orchard,
Hoffman Estates, IL
Tortilleria El Norte, West Liberty
TZ Press, Iowa City
Vegan Cow, Iowa City
Wapsie Produce, Inc., Decorah
Wasson Produce, Conesville
Wide River Winery, Clinton
Wilson’s Orchard, Iowa City
Zanzibar’s, Des Moines
Jerry Zimmerman, Oxford
Patti Zwick, Iowa City
grocery top picks
Health Valley Organic No Salt Added Soups
Finally, a soup for those of you who prefer to season your own. Try them all: Potato
Leek, Minestrone, Vegetable, Lentil, Chicken Noodle, and Split Pea. 5 oz. $3.69
Newman's Own Organics Licorice Twists
In original Black Licorice and Strawberry flavors, made with real licorice root and organic sugar. A classic low fat snack. 5 oz. $3.9
Zico Coconut Water
Blending pure coconut water from coconuts hand-harvested at their peak, Zico’s created
great flavors like Pomberry and Piña Tropicale. Contains five essential electrolytes, lots
of potassium, and no added sugar in eco-friendly packaging. Refreshing! 4 oz. $3.49
La Reyna Tortilla Chips
Our newest offering from one of our favorite local producers, with sea salt and a twist
of lime. This is a great vehicle for your dipping into your favorites. 2 oz. $2.99
Bella Terra Organic Italian Whole Peeled Tomatoes
From the San Marzano region of Italy, generally regarded as the home of the best saucemaking tomatoes in the world. Can you say pizza?! 28 oz. $4.29
Kalona Supernatural Organic Whole Chocolate Milk
We've probably featured this before, but it's just so dang good! Oh, and they've changed
their name to "Supernatural"… because it definitely is. 32 oz. $2.49
the
green
Paper Nest
clean
C O N T AC T M E G A N
319 . 541 . 7974
greencleanic @ gmail.com
all natural cleaning service
for home and office
be green. be clean. be happy.
Jewelry Beads Instruction
Repairs Custom Design
Offering letterpressed wedding
invitations, business cards, &
custom stationery.
319.338.1566
www.beadologyiowa.com
info@beadologyiowa.com
319.455.6378
liz@papernestpress.com
www.papernestpress.com
Sharing space at 220 E. Washington St. Across from the Englert Theatre.
spring 2011
23
foophot re
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&
Farmers’ Market
Schedule
Iowa City
Farmers’ Market
Saturdays from 7:30am - Noon
Wednesdays from 5:00 - 7:00pm
May 4 – October 29
Located in the Chauncey Swan Parking
Ramp, ground level, kitty-corner from
New Pi Iowa City.
IOWA’S FINEST COMPLEMENTARY AND
ALTERNATIVE HEALTHCARE PRACTICE
ip
e
New Pioneer is now on
,
,
Preserving our
natural heritage
for over 30 years.
Eastwind Healing Center
•••••••••••••••••••••••
-- Your treatment program is personalized
to your particular needs and strengths,
let us assist you in achieving true
health at all levels of being --
Physical • Emotional • Mental • Spiritual
•••••••••••••••••••••
On the Ped Mall in Plaza Towers, (above Hotel Vetro)
221 E. College St., Ste. 211 • IC, IA 52240
For a full list of services:
www.eastwindhealing.com
337-3313
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www.fl
www.JCHT.org
319 338 7030
Through member support, we:
•
•
Protect and restore prairies, wetlands
and woodlands for future generations,
Maintain/preserve natural areas
for the public’s enjoyment,
Provide family/educational opportunties.
Coralville
Farmers’ Market
Mondays and Thursdays
from 5:00 - 8:00pm
May 2 – October 6
Located in the Coralville Community
Aquatic Center parking lot.
Sycamore Mall
Farmers’ Market
Tuesdays from 3:00 - 6:00pm
Located in the Sycamore Mall
parking lot.
North Liberty
Farmers’ Market
Sundays from :00am - 2:00pm
Located in the north-side parking lot of
the North Liberty Recreation Center.
Crystalized
Carbon:
It doesn't get
any more organic
than this.
Come visit our
Robert Mondavi
wine glasses by
Waterford Crystal.
109 E.Washington • Downtown Iowa City • 319-351-0333 • 800-728-2888 • www.handsjewelers.com
24
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.coop to register online or contact Genie Maybanks at
(319) 248-6408 if you need assistance. Classes are held at the Coralville
store unless otherwise noted. All classes feature sample-size portions.
Julia Child's Beef Bourguignon
Best Wine Values from Around the World
with Valerie Martin
Tues., Mar. , & Thurs., Apr. 7
6:00–8:00pm
with Jay Berry
Tues., Mar. 8, 6:00–8:00pm
$20/person
$20/person
Julia Childs fell in love with French cooking in the 50’s. She became
a chef, author and television personality, bringing traditional French
cooking to the American public. In her honor we’ll open with three
cheeses and white wine: the rich and creamy Delice d’Bourgogne,
the firm and nutty Compte, and the sheep’s milk Ossau Iraty, served
with a big French Chardonnay. Join Valerie Martin as she demonstrates the preparation of Julia’s classic recipe Beef Bourguignon,
also French Onion Soup, Green Salad with Vinaigrette, and Tarte
Tatin (apple tart). Samples of suitable red wine will be offered, possibly Burgundy or Bordeaux. Sample size portions will be served.
The chilly weather suggests red wine, but spring is just around the
corner. So we will include both red and whites in this light-hearted
sampling featuring the best wines under $20 from around the world.
Local wine enthusiast Jay Berry will share his insights and enthusiasm as we sample excellent values in wines from France, Argentina,
Australia, and Spain. Look for special prices on your class favorites
this night only.
Indian Butter Chicken Dinner
with Pramod Sarin
Thurs., Mar. 0, 6:00–8:00pm
Pizza from Scratch
$5/person
with Chad Clark
Thurs., Mar. 3, & Tues., Apr. 26
6:00–8:00pm
Pramod Sarin comes from a family of excellent cooks. She learned to
prepare dishes from her native region of Punjab, India. In this class,
Pramod will demonstrate the use of traditional ingredients and contemporary cooking methods to prepare delicious and healthy Indian
meals. Discover the appearance, scent, and flavor of spices favored
in Indian cooking, as well as how to release the flavor of the spices
to season food. Pramod will prepare several dishes, including Butter
Chicken, Eggplant Bhurtha, Potato Raita, and Rice Pulao. Samples
of chai and beer will accompany the meal.
$5/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 cheeses 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.
spring 2011
25
Raising Urban Chickens
Trouble in Our Guts
with Misha Goodman
Tues., Mar. 22, 6:00–7:30pm
with Dr. Terry Wahls
Tues., Apr. 2, 6:00–7:30pm
$5/person
$5/person
Class to be held at the Iowa Memorial Union, Indiana Room
Would it be fun to gather eggs from your own backyard chickens?
Would it make sense financially? How much work is involved? What
are the positives and negatives? Join Misha Goodman of Iowa City
Animal Services as she outlines what is needed for a suitable chicken
house, laying-nest boxes, and a backyard enclosure. Misha will offer
helpful tips on chick sources, proper feeding, keeping the hens safe
from predators, and what to do with chicken waste. Refreshments
will be served.
Hands-On: Vegetarian Sushi Roll
With Various Fillings
with David Burt
Thurs., Mar. 24, 6:00–8:00pm
More and more evidence suggests that the bacteria that live in our
bowels have a huge effect on our health. For two million years, people ate green leaves, roots, fruit, and meat. When we added grains to
our diet, we began a shift to new, sugar-loving bacteria in our bowels. Those new bacteria are often trouble-makers. Learn more about
what can go wrong when these new critters set up shop and what
you can do to get your “old friends” back.
Eating Well, Gluten-Free
with Rachel Morey
Thurs., Apr. 4, 6:00–8:00pm
$5/person
$5/person
Dazzle your guests with platters of homemade sushi! Sushi Roll, also
called Nori Maki, features seasoned rice and various fillings rolled
up in sheets of toasted nori, a sea vegetable formed into paper-like
sheets. The roll is then sliced crosswise to reveal the filling. Students
will have a chance to try their hand under the supervision of instructor David Burt, chef at The Red Avocado restaurant.
Rachel Morey always loved bread and pasta, but she didn’t like her
upset stomach. Going gluten-free relieved her symptoms, and soon
this clever cook was finding new products and new recipes that pleased
the entire family. Join Rachel as she demonstrates the preparation
of Crazy Good Pizza, Mock Pita Chips, Dill Beer Bread, and Apple
Crisp. Enjoy a taste-off of available gluten-free pasta and a discussion of common naturally gluten-free foods.
The Charm of Pinot Noir
Hands On: Japanese Sushi Rolls
with Jay Berry
Tues., Apr. 5, 6:00–8:00pm
with Yume Hidaka
Tues., Apr. 9, 6:00–8:00pm
$20/person
$5/person
Pinot Noir became the “it” grape in the wake of the movie Sideways.
Pinot's lineage leads back to Burgundy, where we find some of the
world's most expensive and sought-after wines, but delicious, foodfriendly, and more affordable Pinot can be had from other parts of
the world, too: elsewhere in France as well as in Oregon, California,
and even Argentina. Join wine enthusiast and sommelier Jay Berry
as he samples Pinot Noirs of different provenance and styles: from
elegant, refined, and delicate to bigger, more fruit-driven wines. You'll
be sure to find a Pinot to fit your preference and budget.
Yume Hidaka learned to make sushi from her mother in her childhood home of Kagoshima, Japan. The city of Kagoshima is oceanside, so she grew up in a region where everyone eats lots of seafood.
Join Yume as she demonstrates the preparation of several different
sushi rolls, including vegetable, egg, sashimi grade yellow fin tuna,
and surimi (imitation crab). Since each person can customize their
roll to suit their taste, Yume tells us, making sushi is a fun family
activity in Japan.
26
Classic French Dinner: Stuffed Trout
Capture the Charm of Strawberries in Jam
with Valerie Martin
Thurs., Apr. 2, 6:00–8:00pm
with Rod Zeitler
Thurs., June 2, 6:00–8:00pm
$20/person
$5/person
Valerie Martin loved spending holidays with her grandmother, who
taught her the French approach to shopping and preparing meals.
Cooking is a way to make people happy, Valerie suggests. Join Valerie as she demonstrates the preparation of Rustic Cheese Quiche,
Medallion of Trout with Chive Sauce, and Crème Brûlée. We’ll enjoy fresh hearth bread and a suitable wine.
Rod Zeitler wins prizes at the Iowa State Fair for his excellent jams
and jellies. Join Rod as he prepares strawberry jam from fruit to jar,
sharing tips on creating a safe, beautiful, and delicious end-product.
Rod prefers the local strawberries fresh from the grower. He will
offer insights into how to modify the basic fruit jam recipe to use a
variety of fruits, including rhubarb, raspberries, and more.
Are the USDA Dietary Guidelines Helpful?
Soilmates: Create a Successful Garden
with Scott Koepke
Sat., Apr. 23, 2:00–3:30pm
Tues., June 7, 6:00–7:30pm
At the Coralville store
Free and open to all, no registration necessary
$5/person
Class to be held at the Unitarian Universalist Society, Channing Hall
0 South Gilbert (SE corner of Iowa and Gilbert), Iowa City
Local food doesn't get much more local than your own backyard
(or frontyard!). Join Soilmates garden educator Scott Koepke as he
walks you through the necessary steps to transform your space, large
or small, into a source of food and flowers. He will emphasize key
components such as soil conditioning, bio-diversity, balance, composting, rotations, no-till methods, and organic controls. Gardening
isn't just about growing plants; it's also about growing healthy communities. Scott says, “Every day is Earth Day!”
Did you ever wonder why, over the past twenty years, the US Dietary Guidelines have steadily increased the amount of grains, meat,
and dairy that we are supposed to eat each day? Dr. Wahls will reveal how the agriculture and food industries have improperly influenced the US Dietary Guidelines advisory committee. Dr. Wahls
will then compare the Wahls Diet to the usual diets that are often
recommended for diabetes, heart disease, and reduction of cancer
risk, and discuss why the Wahls Diet may be a more effective option.
Facing GMOs
How to Implement the Terry Wahls Diet
Tues., May 3, 6:00–7:30pm
$5/person
You have heard Dr. Wahls speak. You know Dr. Wahls’s food goals:
eating nine cups of vegetables and fruit (three green, three sulfur, and
three of color) each day. But if what you would really like to know
is how to get your whole family on board with eating so many vegetables, this class is for you. Dr. Wahls will talk about specific strategies to get more greens into your kids and your spouse—and even
have them beg for more! She will also give us an example of what her
day looks like in terms of the foods she eats, including the recipes.
You will get a week’s worth of menu ideas and a chance to do a simple, quiet-time practice to help you implement the Wahls Way fully.
Tues., June 4, 6:00–7:30pm
$5/person
Ninety percent of soy and eighty-five percent of corn now come
from genetically modified organisms (GMOs). Although the FDA
ruled that these foods are equivalent to naturally occurring foods,
the limited scientific data of the effect of GMOs on health paints a
very different picture. Come hear Dr. Wahls review what is known
about the health risk of GMOs in animals and humans. Her lecture is adapted, with permission, from the book Seeds of Deception,
which reveals how industry manipulation and political collusion—
not sound science—allow dangerous, genetically engineered food
into your daily diet. Company research is rigged, alarming evidence
of health dangers is covered up, and intense political pressure applied. Come learn more!
spring 2011
27
Earth Source Rocks On in 2011!
Theresa Carbrey, Education and Member Services, Earth Source Gardens Coordinator
S
eed catalogs seduce us with tempting vegetable glamour shots, and
we begin to dream. We think ahead to
melting snow and beyond, of those first
green seedlings coming up and thriving
in warm fertile soil. Ah, gardening!
What should I grow in the Co-op
“demo” plots this season? Artichokes?
Sesame? Peanuts? I welcome your suggestions! I can even put you on a small
plot to demonstrate new gardening ideas
for our educational tours. This year I am
interested in various garden designs,
considering their productivity and ease
– from straight, easy-to-hoe rows, to
keyhole annual permaculture.
We had both great successes and
wipe-outs in 2009 and 2010. How will
the weather behave in 2011? What will set
our little gardening souls on fire? You are
very welcome to come to the garden parties, try refreshments made from garden
produce, and follow our thrills and spills
via the eCatalyst (subscribe to the monthly emailed newsletter at newpi.coop under “Newsletter”) and on Facebook.
If you wish to join us on your own
plot at Earth Source, the amazing community garden hosted by New Pioneer
and Harvest Farm and Preserve, see “Do
you want an Earth Source Garden plot
in 2011?” on page 29. •
The Turquoise Tree
Reiki Energy Alignment
Lynn Zimba
Reiki III
319-331-7125
theturquoisetree@gmail.com
Harmonizing the human essence
28
Earth Source Garden Tours
NE corner of N. Scott Blvd. & Rochester Ave.,
Iowa City
Tues., June 21, 6:00-8:00pm (Summer Solstice)
Fri., July 22, 6:00-8:00pm
Mon., Aug. 8, 6:00-8:00pm
Thurs., Sept. 22, 5:00-7:00pm (Fall Equinox)
Fun, refreshments, tours!
The Conscious Living Center
An Integrative Life Center for Mind, Body & Spirit
Yoga, Healing Art Therapies, Workshops, Groups, Classes
Looking for a space to share your passion & purpose?
Visit us at www.theconsciouslivingcenter.com or contact
us at ic@theconsciouslivingcenter.com
393 E. College St. Iowa City
Grinnell Heritage Farm
USDA Certified Organic Produce
CSA Shares Available!
Looking for local fresh organic veggies?
Wanting to support local sustainable agriculture?
Trying to expand your vegetable horizons?
Register Online - www.GrinnellHeritageFarm.com
Delivery to Grinnell, Iowa City, Cedar Rapids, Hiawatha & Des Moines
*Limited Number of Shares Available
Questions About CSA? Call or Email Your Farmer Today:
641.236.4374 - GrinnellHeritageFarm@gmail.com
Spring 2011 Catalyst.indd 28
2/10/11 4:14 PM
We welcome the donation of serviceable hand tools, wheelbarrows, and
five gallon buckets! Please contact
Theresa Carbrey at () - or
tcarbrey@newpi.coop.
Bike to Work Week
May –
New Pi Ride
Wednesday May 
Bike from Old Pi to New Pi!
For more information, check out
www.newpi.coop in May!
Do you want an Earth Source Garden Plot in ?
Earth Source Garden's  was a great deal of fun for the participants, who
grew a remarkable amount of food. Thank you to all who have inquired about
gardening at ESG in .
We have sixty plots available in , each ten by fifty feet. The Co-op, in conjunction with valued garden partners Doug and Linda Paul of Harvest Farm and
Preserve, will see that the plots are tilled, and the area is fenced.
Cost will be  per plot; one plot per family, please. The gardener must be a
member of the Co-op, and able to receive and respond to information by email.
Start date will depend on weather conditions. Successful gardeners (who complied with the garden agreement) from  will have a plot reserved for them.
Limited water, compost, and mulch will be available. Gardeners will be asked
to garden using sustainable/organic methods, to stay out of one another’s beds,
to garden only within their own plot, and to use resources moderately (as coached
by the garden coordinator). Guidelines also suggest, among other things, that you
be prepared to share gardening tools or bring your own, and to leave the pets at
home. See newpi.coop for the complete list of “Earth Source Garden Guidelines.”
It is possible that more than sixty member households will want a plot. To
distribute the plots more fairly, we will ask all prospective gardeners, new and
old, to express their interest March  –  by emailing agnade@newpi.coop. You
may also call Allison at () -. We will conduct a drawing on March
, and inform applicants of their status shortly thereafter.
Selected applicants will be asked to show up in person at the end of March
to complete paperwork, pay the , and have any questions answered. We look
forward to another great season! Thank you to Harvest Farm and Preserve for
their enthusiasm and support.
Men, Women, & Children
Studio #109, 420 1st Ave.
Coralville (near Brueggers Bagel)
Dr. Tanya English
holistic & gentle
Bio Energetic Synchronization Technique - Master
Activator Methods Technique
Nutrition Consultation
where healthy hair is always in
319.325.HEAL (4325)
Locally owned with over 25 years experience
info@blest4today.com • www.blest4today.com
410 N. 4th St., West Branch
No Ammonia. No Parabens. No Plastics. No SLS.
Terri
Wiebold
Registered Nurse
Certified Holistic Nurse
319.321.3362
Om
• soy facial waxing
• coloring & highlighting
• KeraGreen smoother
(non-toxic and formaldehyde free!)
• ammonia-free perms
Exotic India
Men • Women • Children
clothing, jewelry, yoga, music,
singing bowls, gemstones,
incense, books
Authentic Indian Cuisine
102 B. 2nd Avenue, Coralville
319-354-4710
behind Taco Johns
www.YourHealingInsights.com
105 S. Linn St. Iowa City
358-1282
www.omgiftsic.com
Menu available at
www.exoticindiarestaurant.com
Need a balanced life?
Higher energy, more focus?
Balanced nutrition plan?
Is your spiritual life void of human spirit?
Expand your approach to health
gifts for body and soul
spring 
Spring 2011 Catalyst.indd 29

2/10/11 4:14 PM
Guide for Beginning Farmer/Gardeners
Skip the Gym! Garden for a Workout
I
n the winter I worry about a certain seasonal syndrome: office hands. But come spring, my personalized tools make a
comeback, working the earth first protected with gloves, then
working with tools, then as naturally armored, well-honed instruments. Their utility cannot be beat, their sensitivity almost
without bounds, with a nod to callouses that enable them to
be so useful. By mid-season, my hands don’t get scratched,
they don’t get torn, and they don’t get paper cuts. Minor ailments off all sorts, kept at bay! It’s the small things we take
pride in, isn’t it?
So maybe you’ll be sore for a day, or a week, or maybe even
a month while squat-gardening, but I promise you – your body
will thank you. Flexibility, strength, and dexterity benefit the
body that moves, and delicious, healthful food along with a
sense of accomplishment nourishes the soul that gardens.
Planning Ahead
Regrettably, starting a garden is one of those things one
must plan for lest it’s lost by the wayside only to be vaguely
recalled come late July. If you aren’t on any seed catalog mailing lists, I’d recommend finding some for inspiration. They’re
easy to request online, though seeds from my local favorite,
Seed Savers Exchange in Decorah, will be available at the best
price I’ve seen in our own Co-op by the time this is in print. I
find browsing their catalogue rather motivational, and it’s got
that whiff of summer betwixt the pages that’s so welcome in
the earliest days of spring. But watch out – over eagerness is a
common gardener’s problem – if you’re new, start small. The
Co-op will be here to fill in the gaps.
Should your best planning intentions for an early start fall
through, we’ll have you covered with plant transplants available
at the Co-op, weather permitting, from the second half of April.
Additional Tools
If you’re going for more than ten feet square – and even if
you aren’t – a few key tools will make gardening much more
appealing. First off: A good hoe, or preferably two. I’d recommend a small one (such as an onion hoe) for weeding between
plants, and if you’re feeling prosperous, a diamond or scuffle
hoe. These come in several varieties, but the idea is to weed under the surface between rows (and in between plants, if you’re
keen and can focus) by sliding just under the soil and slicing
through weeds at the roots, or by popping weeds out of the
soil to wither in the sun.
Additionally, it would be really handy to have a tiller. Buy
a small one (or a big one, say on Craiglist, at an auction house,
or at one of our local hardware stores) or borrow one.
However, the time-tested trusty shovel (or maybe a new one
with a lifetime warranty) can provide a wholesome workout.
For new gardens, some sources recommend “double-digging,” a
trench-style aeration of the soil that involves just what it names.
Whether with a mechanical tiller or a spade, you’ll need
to loosen your future garden’s soil to allow you to plant in it.
Mixing in compost, ash, or mulch is certainly a good idea if
you have compacted or anemic-looking soil, and as insurance
for any soil, particularly if it’s been planted in recently. Luckily,
we reside in the breadbasket of America, where the soil tends
to be on the rich and beautiful side, so consider yourself lucky.
So, as they say, let’s put our backs into it! Check back with New
Pi’s monthly eCatalyst emailed newsletter (check out www.newpi.
coop and “Newsletter” if you’d like to receive it) and certainly with
organic gardening magazines and books for tips on how to get the
most out of your garden, for its prosperity, for your own mental
and physical health, and for the refreshing flavor of the fruits of
your own labor. Since 1975
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30
Planting Schedule:
If you’re new to gardening, don’t complicate it with starting transplants. Buy onion sets, tomato, pepper, herb transplants, and
anything else you’re excited about from the Co-op or Farmers’ Market. As always, learn from your experience and that of your
neighbors – use this knowledge to inform your schedule next year.
You don’t need chemicals! Garden organically to avoid
poisoning yourself, your pets, and our communal water
If you’re starting your own transplants:
sources. Chemical inputs carry a large carbon footprint too.
Early March sow onion, celery, celeriac, and most herbs
Mid-March sow eggplant, tomato, pepper, parsley, basil, beet, Start a compost pile! If you don’t have one already, compostcabbage, kale, broccoli, and cauliflower
ing is easy, assuming you have a little spot of yard available.
Early May sow pumpkin, cucumber, squash, and melon
Scott Koepke of the Co-op and Soilmates recommends
piling 70 browns (carbon like leaves or shredded newspaper) with 30 greens (all kitchen refuse except meat and
Planting schedule:
dairy, which attract pests). Composting keeps biodegradAs soon as the direct-seed: pea, snow pea, fava bean,
able waste out of landfills and nourishes new food sources.
soil can be worked radish, beet, spinach, lettuce, arugula,
carrot, and turnip
Ideal weeding conditions include both sun and wind to dry
also, if not from transplants, direct seed:
out weed roots before they have a chance to re-root. Comcabbage, broccoli, cauliflower, collards,
mon practice is to collect and remove them, or simply toss
kale, and swiss chard
them onto the garden path to provide a small amount of
April plant sprouted potatoes, onion sets, and
mulch where, should they re-root, they’d do it where they’d
perennial starts like asparagus, rhubarb,
get tromped on anyway.
raspberries, and strawberries
May, once frost plant tomato transplants
Garden for extra income – save grocery money and make
has passed direct-seed beans and corn
friends with your neighbors with garden-fresh gifts. Start
(our average last frost also, if not from transplants, direct seed:
your own neighborhood vegetable stand, join the farmdate is May 0) cucumber, melons, squash, basil, cilantro,
ers market, or, heck, maybe you could even sell to New Pi
and parsley
sometime! Start small, dream big.
Once the soil has plant everything:
warmed plant pepper,
g
Low Force
ivin ree
L
pumpkin, squash,
t
ar om-f
t
S
Chiropractic
cucumber, and
pt AY!
with
Sym TOD
melon transplants
a Specialized Technique
to Locate & Release
Symptoms
of
L
L
ayers
ife
Annette Flora, DC
Flexible Scheduling
8UI4U5JQUPO*"ß
spring 2011
31
PRSRT STD
U.S. Postage
PAID
Bolingbrook, Il.
Permit  467
22 S. Van Buren St.
Iowa City, IA 52240
(319) 338-9441
open daily 7am–11 pm
1101 2ⁿd St.
Coralville, IA 52241
(319) 358-5513
open daily 7am–10 pm
www.newpi.coop
Change Service Requested
co
coming
in april, très beau
au
new
ne pi private label red wine
cuvée new pi private

spring 2011 - New Pioneer Food Co-op

Transcription

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