Look for coloring pages INSIDE! - New Pioneer Food Co-op

Transcription

fall 2012
Look for coloring
pages INSIDE!
published by:
NEW PIONEER FOOD CO-OP
22 S. Van Buren St. • Iowa City, IA 52240
(319) 338-9441
open daily 7am–11pm
focus on cooperation
We’re a business owned and controlled by our members—a co-op!
in this issue
1101 2ⁿd St. • 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 Laura Engel
CATALYST PHOTOGRAPHY & ADD’L DESIGN
Eric Andrews
PRINTER Royle Printing
For advertising information, contact Allison Gnade at
(319) 248-6407 or agnade@newpi.coop
www.newpi.coop
Field to Family Calendar of Events
Kale for the Food Bank + Gardening in Heat
New Pi's Soilmates – School Gardens in Action!
Mid-week Meals
Meet New Pi's New Bagels – and Their Baker
A is for Apple, E is for Education
YOUR Favorite Meals - Kids Respond!
New Pi Garden & Cooking Classes
p. 8
p. 12
p. 14
p. 18
p. 22
p. 24
p. 28
p. 32
Board of Directors Meetings
All members are welcome!
Sept. 19 & Oct. 17, 2012
Board meetings are held at 6:30 pm at the
Co-op Administrative Office, 22 S. Linn St.,
Iowa City
(3rd floor, west end of Tower Place).
Location subject to change.
Oct. 28, 2012 – Annual Member Meeting,
10:00 am, Celebration Farm™, Highway 1
directly west of Morse Road, Iowa City
Members are welcome to share their views
with the Board.
BOARD OF DIRECTORS
(year indicates when term expires)
President
RAMJI BALAKRISHNAN (2013)
(319) 466-0261, ramji.balakrishnan@gmail.com
Vice President
JANET RAZBADOUSKI (2014)
(312) 476-0943, janetraz@gmail.com
Secretary
CAROLINE DIETERLE (2013)
(319) 338-8674, caroline-dieterle@uiowa.edu
Treasurer
HENRY T. MADDEN (2012)
(319) 338-5689, h-mamadden@mchsi.com
JEN KNIGHTS (2013)
(319) 331-6631, knightswhowrites@gmail.com
CALVIN NORRIS (2014)
(319) 355-2603, cal_norris@msn.com
SARAH WALZ (2012)
(319) 466-0908, walz.sarah@gmail.com
product policy
member open forum
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:
Catalyst Member Open Forum is an opportunity
for member to express their views about the Co-op
experience. Submit comments to Allison Gnade at
either store or email agnade@newpi.coop. No more
than 500 words. Deadline for the Election/Annual
Report 20ı2 issue of Catalyst is Sat., Sept. 29, 20ı2 and
for the Winter 20ı2/20ı3 issue of Catalyst is Thurs.,
Oct. ı8, 20ı2.
1. We feature and prepare foods that are free of
artificial sweeteners, artificial colors, artificial
flavors, artificial preservatives, high fructose
corn syrup, 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. New Pioneer cannot
confirm the status of conventional GM
ingredients in the absence of federal GM
disclosure laws.
mission statement
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.
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 Pi Admin. Office (3ı9) 248-6400.
be sure to visit our food blog at www.newpieats.newpi.coop!
W
henever i really want to get
anything done, I disable my internet.
Better yet, I go to the woods.
And I’m not the only one.
A speaker earlier this week said: “Generation
Y [my generation] is the busiest generation yet.
The brain is constantly being bombarded.”
I feel that, and I don’t think it leads to greater
productivity (ask any student writing a paper
how much {procrastination} time they spent
on Facebook recently), and whether it enables
greater (not more, but greater) social involvement is yet to be determined.
Put “nature deficit disorder” into Google:
3,700,000 results. This is a recent phenomenon. Tangentially, the word “boredom” didn’t
come into existence until after the Industrial
Revolution, I hear. Before that, busy was the
order of the day – but busy in a different way.
At the organic farming conference I wrote
about in the Summer Catalyst, an eighteen-yearold on a panel talked about farming as a family.
She explained: “If kids don’t get to work until
they’re fifteen and then they’re told they have to,
why would they ever be excited to?” Her experience with younger siblings: let small children
help in any way they can – even if it slows the
task down – and they’ll grow up happy to do it.
What a smart girl.
An article I read a while back discussed
nature deficit disorder, in terms of ADHD.
Notably, they found that kids who rode the bus
through natural areas on their way to school
were better able to focus in school than those
who rode through urban areas to class.
The same article talked about how “green
time” – time spent surrounded by the natural
world – is both restorative, and works preemptively. Spending time in nature today will help
relax tomorrow, and next week.
As a child, I grew up playing outdoors, which
I now realize was a privilege. Most “games” (or at
least my favorite ones) were imaginative. They
didn’t require batteries, or a plan.
Years ago I heard about a UK study comparing the distance from home children were
allowed to play in subsequent generations. Four
generations ago, it was six miles (I’m not necessarily advocating this). The next was a mile. The
following: half a mile; and now? Less
than 300 yards. Worth
considering? It forms a
very different view of
the world.
I don’t have advice
– just a few thoughts
from the woods.
Co-operatively yours,
Allison Gnade
"let children help – they'll grow up happy to."
editor’s letter
corrections: last issue
Corrections, incorrectly
identified in the last issue:
CSA stands for Community
Supported Agriculture.
Curt Ellis was the keynote
speaker at MOSES 2012.
Ian Cheney is his partner in
filmmaking.
entertaining
educational
s!
e
i
t
r
Pa
Kale Fest, with Dr. Terry Wahls
Friday, August 31, 5-7 PM
Dr. Terry Wahls will share why she loves kale. Enjoy refreshments
featuring Italian veggies and live swing music by Tin Pan Prairie-Tones.
Autumn Equinox: Paw Paws, Pumpkins, and Storytelling
Saturday, September 22, 5-7 PM
Meet and sample paw paws! Enjoy the pumpkin harvest with
story-telling and songs by Chris Vinsonhaler at a campfire.
Look for more details on garden parties at our website, in the eCatalyst
(http://s.coop/14gm), and signage in the stores.
Located on Harvest Lane at the corner of Scott Blvd. and Rochester Ave., Iowa City
visit www.newpi.coop
Grief Counseling
for Loss & Life Transition
or
Basic Mindfulness Instruction
Chris Klug, M.A., C.T.
cklug.7384@yahoo.com
319.471.0832
Sliding Fee Scale
feeling deeply • seeing clearly
responding wisely
4
new pioneer food co-op’s newsletter
a letter from your board
F
irst things first! many of
you surely are wondering
about the status of the plans
to relocate the Iowa City store. The
City is currently conducting soil
sampling and other tests. If all goes
well, we expect the request for proposals (RFP) to be issued in August.
We are in active talks with several
developers and are hopeful that we
will be a part of one or more proposals to the City. Each of the parties
we are dealing with has a unique
vision for the site and your Board
has been spending considerable time
in examining the costs and benefits
of the various options. We do not
have a firm partner yet but hope to
report progress soon.
On a related front, current cost
estimates for the project are coming
in a bit under budget – an encouraging sign. Watching costs carefully is
particularly important because, as
you know, Costco recently opened
a store in Coralville. While this
store increases the competition for
the grocery dollar, your Board and
management are confident that we
will weather this challenge. Indeed,
while we might lose some sales
in the short run, our sources
suggest that Costco has a longrun positive effect on local grocery
stores. We continue to watch our
pricing and product selections and
will strive to deliver the best value
for your money.
Turning to the Coralville store,
I am pleased to announce that the
Board has approved a plan to update
the bakery operations there. This
expansion is needed because the
current hearth oven is showing its
age and will be unable to meet the
growing demand. The rehab may,
unfortunately, reduce the space
available for dining but should
provide enough baking capacity to
carry us through the next few years.
The Board chose this option after
carefully considering several choices
including relocating the bakery to an
off-site location.
Concerning Board leadership, as
was announced earlier, Sarah Walz
has temporarily stepped down from
the Board presidency. We thank her
for her years of service as president
and look forward to having her back
at the helm
in the future. In
this context, I
note that Board
elections for 2012
will be announced
in the Annual
Report Catalyst, out
in late September. I encourage you
to consider the applicants and cast
your vote.
Finally, and as always, we look
forward to your suggestions and
input on how we might increase the
value we bring to you.
Sincerely,
Ramji Balakrishnan
President, Board of Directors
CPB REMODELING
"excellence in painting"
interior
exterior
decks
christopher berg
Iowa City, IA 52245
(319) 338-3453
cpbrem@gmail.com
fall 2012 • www.newpi.coop
5
events
in the Iowa City area
september
august
Farmers’ Market
Schedule
31
May 2 – October 31
Saturdays 7:30 am - noon
Wednesdays 5:00 - 7:00 pm
28
May 7 – October 4
Located in the Coralville Community
Aquatic Center parking lot.
Tuesdays 3:00 - 6:00 pm
Located in the Sycamore Mall
parking lot.
Eastside Iowa City
Fridays 4:00 - 7:00 pm
Sundays 10:00 am - 2:00 pm
Located off Scott Blvd. & Rochester Ave.
between Middlebury, Eastbury, and
Westbury Drives.
6
New Pi Annual Member
Meeting & Brunch:
10:00 AM – 2:00 PM
Celebration Farm™, Highway
1, directly west of Morse Rd.
(4 miles N of I-80 Exit 246).
Election results at meeting
conclusion.
Mondays and Thursdays
5:00 - 7:00 pm
Last day to join the
Co-op to be able to vote
in this year’s election
october
Coralville
Sycamore Mall
13
Kale Fest Garden Party,
with Dr. Terry Wahls:
Learn why she loves kale,
enjoy live swing music by
Tin Pan Prairie-Tones,
garden tours, and children’s
activities. Everyone
welcome, free to all!
Downtown Iowa City
Located in the Chauncey Swan Parking
Ramp, ground level, kitty-corner from
New Pi Iowa City
Kale Fest Garden Party
5:00 - 7:00 pm
november
7
Wine Freak Out!
5:30 pm or 7:30 PM
Coralville New Pi
tickets $10/person
available Oct. 1.
11
Local Holiday Sample Fair!
Coralville New Pi, Everyone
19
Ballot boxes for New Pi
Board election available
at both stores
wed., sept. 19 – sat.,
oct. 27 (until close)
22
Autumn Equinox: Paw
Paws, Pumpkins, and
Storytelling Garden
Party
5:00-7:00 pm
Sample exotic local paw
paws, enjoy music, and
campfire story-telling
and songs by Chris
Vinsonhaler. Everyone
Wine
Freak
Out!
Wednesday,
November 7, 2012
Coralville New Pioneer Food Co-op
5:30 pm or 7:30 pm, $10 per person
Join wine mastermind Tom Caufield for
an evening of wine sampling. Attendees
enjoy special discounts and taste an
eclectic mix of featured wines.
We offer two tasting sessions.
Tickets available Oct. 1 at both New Pi
locations. Sessions will fill quickly!
Celebrate Local Foods
with Field to Family 2012!
T
he 11th annual field to
family festival celebrates
local food excellence, promoting
local food, healthy farms, good eating,
and vibrant communities. This
year’s celebration has something for
everyone, whether it’s tasting gourmet
treats at the Culinary Walk, touring
sustainable family farms and gardens
by bike, hearing from author Atina
Diffley’s new book Turn Here Sweet
Corn, or feasting with family and
friends at the Harvest Dinner.
Field to Family brings this event
to you with sponsorship and support
from local businesses and community members, organizations, farmers,
and restaurants.
For a complete schedule of events,
visit www.fieldtofamily.org
Culinary Walk
Plant-Based Summer Feast
with David Burt
Thurs., August 30, 6:00-8:00 pm
$20/person
New Pi Coralville
Join Chef David Burt, former Chef
at The Red Avocado restaurant, as he
demonstrates the preparation of a fourcourse meal from all-Iowa produce.
Nature permitting, we'll enjoy Sweet
Corn and Beet Soup, Eggplant Steak,
Seared Spinach, and Spiced Tomato
Sauce, with Scalloped Potatoes and Basil
Salsa Verde. We'll finish with Blackberry
Chocolate Clusters with Rose Marzipan,
and sample meal-enhancing wines.
Register: Classes & Events at newpi.coop
Kale Fest Garden Party
with Dr. Terry Wahls
with Roxane Mitten
Seed Saving, How and Why
Fri., August 31, 5:00-7:00 pm
FREE and open to all!
Wed., August 22, 5:30-7:30 pm &
Wed., September 12, 5:30-7:30 pm
$5/person
Earth Source Gardens, Harvest Lane, NE
corner of N. Scott Blvd. and Rochester
Ave., Iowa City
Ave., Iowa City
Kale of every color and kind thrives in
New Pi's Earth Source Gardens, and
Dr. Terry Wahls loves them all! Come
hear Dr. Wahls speak, and learn how to
Learn about the time-honored tradition
“massage”
your kale for greater tenderness
of saving seeds from year to year, an
and
flavor.
Tour the two-acre community
opportunity to preserve rare, favored
gardens
and
enjoy live swing music by
strains, and be more secure in your seed
Tin
Pan
Prairie-Tones!
sourcing. Roxane will discuss seed saving,
identifying plant parts, how pollination
occurs, and how to keep the strains pure.
Register: Classes & Events at newpi.coop
8
Wed., September 5, 5:30-7:30 pm
$25/person, $15 with current student ID,
$30 day of event
Downtown Iowa City
Graze through downtown Iowa City's
favorite local food spots. Sample tasty
treats created by Atlas, Devotay, Motley
Cow, New Pi, Share Wine Lounge, and
126. Tickets sold at fieldtofamily.org and
both New Pi stores.
Hands-On: Spring Rolls
with Roxane Mitten
Thurs., September 6, 6:00-8:00 pm
$15/person
New Pi Coralville
Join Roxane as she demonstrates the
preparation of spring rolls with shrimp,
pork, bean thread noodles, lettuce,
mint, cilantro, and other fresh and local
ingredients. Learn to create a beautiful
presentation by placing the ingredients
artistically within the rice noodle wrapper
in this hands-on class. Register: Classes
& Events at newpi.coop
Practical Farmers of Iowa Field Day
with Kate Edwards
Sat., September 8, 1:00-3:00 pm
Wild Woods Farm, 2471 Sugar Bottom
Rd. NE, Solon
Farmer Kate at Wild Woods Farm is in
her second year as a beginning farmer.
Come hear how she got started farming,
and meet other beginning farmers in
Eastern Iowa. Johnson County Food
Policy Council members, including Kate,
will be available for questions about the
newly-appointed Council and ongoing
issues in the area’s food and farm scene.
Edible Urban Landscape Tour
Sun., September 9, 2:00-4:00 pm
Downtown Iowa City
Urban plantings bring food and beauty
to downtown Iowa City! Backyard
Abundance and New Pi have created
green oases to inspire new uses of public
and private lawn space. Each of the 5
sites on this 1-2 hour walking/biking
tour features different edibles ranging
from sweet corn to aronia berries and
everything in between. Refreshments,
tour guides, and handouts at each
location, listed under Classes & Events
at newpi.coop, or start at New Pi’s
Soilmates’ Children’s Educational Garden
at the Iowa City Public Library, 123 S.
Linn St. Several sites are also part of
Backyard Abundance's new Abundant
Safari – visit AbundantSafari.com
Commercial Composting
Workshop
with Jennifer Jordan
Mon., September 10, 6:30-8:30 pm
East Side Recycling Center,
Environmental Education Center, 2401
Scott Blvd. SE, Iowa City
IC Community School District
(ICCSD) School Garden Produce
Booth at the Iowa City Farmers’
Market
Sat., September 15, 9:00 am–noon
Iowa City Farmers’ Market, Chauncey
Swan Parking Ramp
with Rachel Morey
$15/person
New Pi Coralville
Would you like to enjoy local food all
winter? Join Rachel Morey to learn about
canning, drying, fermenting, and root
cellaring. She'll explain the math of how
much to grow, how much to process, and
what preservation techniques work best
for each crop. Rachel will demonstrate
water bath canning of tomato sauce,
fermentation of kim chee, drying fruits
and herbs, and discuss the role of root
cellaring. Register: Classes & Events at
newpi.coop
Fri., September 21, 7:00 pm
Prairie Lights Bookstore, 15 S. Dubuque
St., Iowa City
In telling her story of working the land
and coaxing good food from the fertile
This summer at least 15 ICCSD schools
soil, Atina Diffley reminds us of an
are growing food in school gardens. To
ultimate truth: we live in relationships
celebrate the hard work of our school
– with the earth, plants, and animals,
gardeners, Farm to School will host an
ICCSD School Garden Produce booth at families, and communities. A memoir
of making these essential relationships
the Iowa City Farmers’ Market on Kid’s
work in the face of challenges as natural
Day, Sept. 15. Students will help harvest
as weather and as unnatural as corporate
the produce, make posters, and run the
politics, Turn Here Sweet Corn is a
booth. A photo tour of ICCSD school
firsthand history of getting in at the
gardens will be on display. Proceeds
“ground level” of organic farming.
from the sale will benefit ICCSD Farm
to School.
Culinary Ride - A Bicycle Tour of
Local Farms & Food
Sun., September 16, 8:00 am-8:00 pm
We’ll head west of North Liberty to
explore restored prairie, berries, veggies,
and more. There are two route options,
allowing participants to experience the
ride at their own pace: 60-mile Beet-itUp
is an adventurous gravel route, and
Learn about efforts to collect organics for
the
25-mile Cherry Tomato Route is all
composting from various local restaurants,
paved.
A $50 suggested donation ensures
grocery stores, and schools with handsyou’ll
be
well fed, and you’ll also receive a
on experience. This workshop is
reusable
surprise
to take along on the ride.
focused towards commercial kitchens
Register
at
CulinaryRide.com
and businesses such as restaurants and
grocery stores with large quantities of
organic kitchen waste. Contact Jennifer at Iowa Food Systems Council
(319) 887-6160 or jennifer-jordan@iowa- Board Meeting
city.org
Fri., September 21, 1:00-3:00 pm
Making ‘Local’ Last All Winter
Turn Here Sweet Corn, An
Appearance by Author Atina
Diffley
Homestead, IA, location TBD
Meet the Iowa Food Systems Council
(IFSC) and share your stories of Iowa's
food system and what you think should
be the priorities of the Council's work.
The IFSC is a member-based non-profit
organization charged to monitor Iowa’s
food and health landscape, encourage
and coordinate connections between food
system leaders and decision-makers, and
identify policies, programs, and research
that cultivate a resilient and sustainable
food system – a system which builds
a healthier food economy, a healthier
environment, and healthier Iowans.
Author at the Market: Atina
Diffley Turn Here Sweet Corn
Sat., September 22, 9:00 am–noon
Iowa City Farmers’ Market, Chauncey
Swan Parking Ramp
Visit with Atina Diffley and get a signed
copy of her new book!
Autumn Equinox: Paw Paws,
Pumpkins, and Storytelling
Sat., September 22, 5:00-7:00 pm
FREE and open to all!
Ave., Iowa City
Meet and sample the exotic local fruit
the paw paw! Celebrate the equinox
with live music, a pumpkin harvest, and
refreshments from the garden. We look
forward to a campfire with story-telling
and songs by Chris Vinsonhaler.
Field to Family’s Harvest Dinner
Sun., September 23, 5:30 pm
$50/person
Hotel Vetro, Iowa City
Enjoy the best local foods meal of the
year, handmade by local chefs at the
Field to Family Harvest Dinner. Join us
in welcoming Atina Diffley as our guest
with her new book, Turn Here Sweet
Corn. Andrew Dunham of Grinnell
Heritage Farm will open our conversation
on working the land organically. Tickets
$50, sold at fieldtofamily.org and at both
New Pi stores.
9
bulk organic quinoa
The market has finally caught up with demand:
quinoa is back and with way more choices. This
ancient grain does it all – nutritionally complete, easy
to prepare, and adaptable to any flavor. Try it hot
or cold as a savory side dish or salad; hot with dried
fruit, crushed nuts, and honey; cold with yogurt and
fresh berries. You’ll thank yourself (and possibly us)
for introducing this fabulous food into your diet.
Traditional, Red, Black, and Sprouted.
1 lb. $4.19 - $7.99
soul naan
kalona
supernatural
organic sour cream
It’s a tortilla! It’s a pizza crust!
Nope, it’s naan… or “Yes! It’s
naan!” This bread can support
an entree or play second fiddle
and snatch up all the tasty
sauce that gets by. Traditionally
used as a vehicle for getting
food to your mouth, top it
with anything, heat, and serve.
Traditional tandoori and garlic
varieties
- in the
freezer
section.
9 oz.
$3.49
We’ve featured Kalona
SuperNatural a bunch, and why
not? The products are beyond
compare and the sour cream
is no different. If you’re still
buying the other stuff, consider
treating yourself to real dairy
goodness. And
you know
what? Nothing
cleans the
spoon better
than your own
tongue.
16 oz. $3.49
follow your heart
vegenaise
The original is the perfect sandwich accompaniment
(familiarize yourself if you haven’t already!).
This noble company has a mission to do
better, and now offers really tasty varietals:
Chipotle, Garlic, Pesto, and Barbeque.
It’s the easiest sauce for steamed veggies,
chicken loves it, and
in grilled cheese it’s
otherworldly. Mmmm…
garlic grilled cheese…
12 oz. $5.19
10
think bars
I don’t usually talk about protein bars or snack bars, but
the fact that I’m mentioning these at all should more
than urge you to give them a shot. These are just plain
tasty; oh – and they’re not so bad for you either. Cherry
Mixed Nuts, Cranberry Apple Nut, Blueberry Mixed
Nuts, Caramel
Dipped
Mixed Nuts,
and Caramel
Chocolate
Mixed Nuts.
1.41 oz. $2.49
ded to know
ee
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ev
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-op
i learned at the co
& Open Membership
co-op principle #1: Voluntaryanyone can join!
Everyone is welcome and
tic Member Control
co-op principle #2: Democra ere and VOTE.
Majority rules, so get out th
onomic Participation
co-op principle #3: Member Ecwon’t sell it.
If you don’t buy it, we
y & Independence
co-op principle #4: Autonom not by The Man.
We're owned by our members,
, Training, & Information
co-op principle #5: Education or go to a class.
If you don't know, ask,
ong Cooperatives
Am
ion
at
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#6
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co-op
Play well with others.
r Community
co-op principle #7: Concern fo of the world better.
corner
Together, we can make our little
Stephanie Catlett
Former Catalyst Editor
11
Earth Source Gardens
Garden Shimmers
in the Summer Heat
Theresa Carbrey, Earth Source Garden Coordinator
E
arth source gardens
enters our fourth year with
new assets and new challenges. This spring we established
The Berry Patch, featuring grapes,
blueberries, currants, strawberries,
rhubarb, asparagus, beach plums,
and two apricot trees. It joins Sweet
Gift Orchard planted last spring.
These fledgling plantings have a long
way to go! They are like toddlers
just starting to walk.
The annual vegetable beds
received a facelift as we created
curvy beds on an arc. We planted
in the uncanny 80 degree heat of
March as wiser folks scolded. Those
beds had the benefit of winter moisture, however, and germinated. Most
of the plantings which followed had
to be hand watered!
12
In 2011 and 2010 the cold wet,
late springs made us tardy getting
into the garden. Peas and lettuce
thrived. Not so this year! I saw the
hot and dry weather coming and
focused on tomatoes and peppers.
The heat brought us tomatoes by
the Fourth of July. As I write this,
mid-July, we are very dry.
How do you supply water to a
two acre garden? In small sips.
We have deep gratitude to New
Pi GM Matt Hartz for supporting
tractor owner Loren Leach, who
fills a 550 gallon tank at Harvest
Farm and Preserve and hauls it to
the garden every night. Thanks to
Harvest Farm and Preserve for supplying the water!
What if the drought persists? “It
hardly bears thinking about,” one
friend said. Gardeners are adaptable
though, or they fail.
My commitment to mulch
increases, though it was already
very strong. I see the importance
of choosing hardy, native plants,
or at least ones which harmonize
with prevailing weather. I actually
consider the possibility of irrigation.
Perhaps a windmill?
Many of the charming aspects
of the garden persist despite harsh
weather. We gracefully share tools,
water, garden advice, and a deep
dedication to making food grow. We
created the Kale for the Food Bank
beds with plants from Backyard
Abundance on a spare garden
plot. Kind folks lend a hand. Our
garden classes are increasingly
well attended.
The Garden Parties, held on
Solstice, new and blue moon, and
Equinox, are a chance for the
public to tour the beds, sample
refreshments, and enjoy entertainment. On Solstice ( June 20), we
offered the chance to examine
garbanzo bean plants as we ate
hummus made from garbanzos.
We were enchanted by local belly
dancers swirling barefoot, dancing
to welcome the longest day.
We honored the pollinators with
the Fairies and Flowers Garden
Party on July 25. We pondered and
slipped into fantasy: did the legend
of fairies arise from the magical
work of pollinators flitting from
flower to flower creating delicious
and nourishing fruit, vegetable,
and seed? English Country Dance
and the ISU Insect Zoo provided
amusement and New Pioneer
Pastry dazzled us with a lemon
curd poundcake.
Lots of fun and harvest remains.
Join us for the Kale Fest Garden
Party Friday, August 31, 5-7 PM,
as Dr. Terry Wahls tells why she
loves kale and shares her
favorite kale wrangling
techniques. We'll enjoy
live swing music by the
Tin Pan Prairie-Tones.
Come to the Autumn
Equinox Party, Saturday,
September 22, 5-7 PM
featuring paw paws,
pumpkins, and storytelling! We’ll serve
garden-grown basil pesto
with New Pi bread and
listen to amazing songs
and story-telling by
Chris Vinsonhaler.
Tell our sponsors you are
glad they help us: the New
Pi Co-op Board and GM,
Doug and Linda Paul of
Harvest Farm and Preserve,
MidwestOne Bank, Earl
May, ACE Hardware, Paul’s
Discount, El Banditos,
James Investment Group,
Inc., Oasis, Taxes Plus, and
Blank & McCune: The
Real Estate company.
ers (left to right) Anna
13 Moon Tribal Belly Dance Troupe danc
rson perform at the
Ande
ty
Salino-Hugg, Robin Berman and Chris
20.
June
Solstice Garden Party
Visiting fairies Bo
bbi Marie Flack
(left) and Laura
crowns to celeb
Harreld wear
rate the Fairies
and Flowers Ga
Baby Lily Laurel
rden Party July
Kai Harreld wa
25.
s cheerful desp
ite the heat .
Soilmates: The Next Generation
Scott Koepke, Education Outreach Coordinator – Soilmates
T
his past spring marked
the start of two exciting
Soilmates projects: the Seed
Money Initiative and Soilmate
Pioneers, in addition to an increased
focus on food waste diversion for
compost at school cafeterias!
The Seed Money Initiative, a
mini-grant opportunity from New
Pi, provides $500 to help schools
in Iowa City start or expand edible
school garden projects. Introduced
in February at the annual Farm to
School workshop for school gardeners, the money can be used to
purchase supplies and/or services
for the garden, or to integrate the
garden into the classroom.
New Pioneer gave grants to all
schools that applied: West High,
City High, Lemme Elementary,
Shimek Elementary, and
14
Willowwind. Funds were also given
to the Broadway Neighborhood
Center in support of an Americorps
volunteer, Crystal Alft, who has
revived a garden Bob Braverman
started there many years ago.
We took Soilmates classes not
just to the five schools receiving
grants, but to twenty-one schools in
total. Thousands of students have
taken Soilmate classes on gardening,
composting, root systems, nutrition,
biodiversity, seeds, organic methods,
life cycles, soil science, and local
food economies.
Garden education connects with
many core subjects. Math, science,
writing, health, life skills – you name
it: we’re rediscovering school gardens
as natural classrooms built upon a
solid foundation of the principle of
balance, taught by Mother Nature.
Since my dream of a ‘farm school’
is still probably a ways off, every
school should at least have a garden
and a compost operation! West
High now has both, and I’m glad
New Pioneer’s Seed Money has been
able to help.
The West High garden is
dedicated to the memory of Bob
Braverman, who also helped the
students establish its beds two years
ago, and it has now doubled in
size. In my last visit, students were
harvesting zucchini and mulching
peppers. Most interesting was a
patch of shiso, a bushy Asian leaf
they’d turned into tea! They’re taking
it the next step: including flowers
and herbs to attract beneficial
insects. This fall, I’ll be helping them
plant a cover crop for winter to be
incorporated as green manure in the
spring, and implement a drip line for
irrigation. They’d also like to plant a
perennial windbreak with small fruit
trees on the west side of the garden
where the wind is strongest.
West’s Slow Food Club took it
even one step further last semester:
fifty heads of lettuce harvested from
their garden were incorporated
into their school lunches, and they
diverted 900 pounds of kitchen
waste into their compost corral
on site (Thank you, Principal Dr.
Arganbright)!
Anytime I get a bit depressed
about the future of the planet, I
work with students in the next generation – like Bennett Thompson,
Ben West, and Eleanor Marshall –
and I find great hope.
Peer education is one of the most
effective methods of instruction.
11th graders Marie Schnoebelen,
Liliana Coelho, Ashley Knudsen,
and Emma Baxter all trained with
me through the United Action
for Youth’s Community Youth
Leadership Program as my first
group of Soilmate Pioneers. They’ll
take Soilmates classes to their
respective former elementary schools
(Regina, Hoover, Wickham, and
Lemme) as Soilmates peer-educators, sprouting the next generation
of gardeners.
Coming soon to a school near you:
a mobile truck trailer garden! I am
so excited to bring a fully functioning demonstration garden (with a
hoophouse!) to each school. Not to
worry – I won’t forget the worms.
What does
local taste like?
Join us for a
Holiday Sample Fair
with your local farmers and producers
Coralville New Pioneer
Food Co-op
November 11
11–3
Enjoy samples from the producers,
live music, and fun demonstrations!
At West, the torch is
passing from recently
graduated seniors,
Bennett Thompson and
Ben West, to juniors
Joseph Malanson and
Kate Anstreicher. Joseph,
Kate, and the rest of the
Slow Food Club plan to
continue both composting
and using garden veggies
for the cafeteria’s menus
(Thank you, Food Service
Director Julie Petersen)!
Iowa City Community School District (ICCSD)
Farm to School, a Project of Field to Family
Heather Widmayer, ICCSD Farm to School Coordinator
School Garden Produce Sale
To celebrate the harvest from
ICCSD school gardens, Farm to
School will host a student-run
School Garden Produce Booth at
the Iowa City Farmers’ Market on
Kid’s Day, Sept. 15!
The “Farmer Fair” Enters its
Third Year
Ask any students who have
participated in a “Farmer Fair” what
they learned and you might hear:
“I like butternut squash,”
“Good soil makes good food,” and
“Sweet potatoes grow in Iowa.”
16
“Farmer Fairs”
bring local food, farmers,
and nutrition educators into schools
for an afternoon of hands-on activities that connect kids with fresh
food and encourage healthy eating
habits. So far students from Wood,
Twain, Mann, Longfellow, Lucas,
and Horn Elementary schools have
participated in the program, and
this year two more schools will host
Farmer Fairs.
Fresh Ideas for School Lunches
In October we’ll find out if
ICCSD Farm to School and ICCSD
Food Service will receive a USDA
Farm to School Grant that will be
used to buy equipment and train
food service staff to freeze local
summer produce for use in school
lunches. Our proposed project also
includes building gardens at schools
with production kitchens so that
garden-fresh produce can be served
for lunch.
Yes on Prop 37 “Right
to Know” – Polls
Show Overwhelming
Support for GMO
Labeling
Excerpted from http://s.coop/
sci6
California’s Right to Know
Genetically Engineered (GE)
Food Act will be on November’s
ballot as Proposition 37, calling
for labeling GE foods. If passed,
it would be the first law in the
United States requiring labeling
of GE foods.
“Prop 37 is about our
fundamental right to know
what’s in the food we eat and
feed our children,” said Stacy
Malkan for the California Right
to Know campaign.
Polls show nearly unanimous
support across the political
spectrum for labeling of GE
foods. Nine out of ten voters in
the U.S. and in California back
labeling, according to recent
polls (Mellman 2012, Reuters
2010, Zogby 2012). An April
poll by San Francisco TV
station KCBS found that 91% of
Californians back labeling.
The U.S. is one of the only
developed nations that does not
provide consumers with GE
food labeling.
17
what’s for dinner
Mid-week Meals
Wonderful meals
kids will love!
18
Easy Tuesday Night Chicken
easy
tuesday
1
Pick up a FreeBird Roasted
Garlic Herb marinated whole
uncooked chicken (humanely
raised, no antibiotics)
from New Pi!
COVER most of the chicken with
water in a crock pot.
SIMMER on low all day.
Arrive home – you are done!
(We know two-year-olds who eat this by the handful!)
Serve with couscous and broiled or sautéed veggies –
perhaps fennel, broccoli, Brussels sprouts, or kale.
To grill the garlic marinated chicken:
Eric Andrews, New Pi Graphic Designer
SPLIT chicken down the back with kitchen shears. Make
bird as flat as possible.
LIGHT coals and push to one side of the grill.
PLACE chicken on side away from the coals.
WAIT 15 minutes, then rotate 180˚, wait 15.
FLIP over, wait 15, rotate 180˚, wait 15.
It’s moist and tender – so good!
Easiest Side Ever: Couscous
1 c. Mediterranean couscous from New Pi bulk section
1 c. water
½ c. broth from crock pot
BOIL, covered, in a saucepan for 4 minutes.
REMOVE from heat. Let stand 4 minutes more, until liquid is absorbed.
19
yummy
wednesday
2
Yummy Wednesday Night
Risotto
2 T. olive oil
2 cloves garlic, minced
1 c. Arborio rice
4 c. broth
(leftover chicken pieces)
½ t. Italian seasoning or other
herbs if desired
½ c. frozen peas or 1 c. fresh broccoli florets, or more
½ c. Parmesan cheese
HEAT a large saucepan over medium-high.
SAUTE garlic in olive oil for about 30 seconds, until it
softens. Add rice, and stir, coating all the rice.
ADD ¼ c. broth and stir until absorbed. Continue
to add ¼ c. broth at a time, stirring each time until
absorbed. Once half the broth is used, add the chicken
(if using) and Italian seasoning. Continue adding broth
slowly, stirring in each addition until absorbed. When
½ c. broth remains, fold in vegetables.
STIR in remaining broth until absorbed.
SEASON with salt and pepper as desired. Sprinkle with
cheese and serve warm.
simple
thursday
3
Simple Thursday
Risotto Cakes
1 T. butter
1 c. leftover risotto
1 egg, beaten
½ c. fine bread crumbs
Parmesan cheese, if desired
PAT out round, flat cakes.
HEAT butter in a sauté pan.
DIP in egg and roll in bread crumbs (mixed with
Parmesan if desired).
BROWN in sauté pan until golden.
SERVE with sautéed chard, other greens, or a nice
green salad.
20
Let kids help you in the kitchen!
Kids can break up broccoli florets,
measure out and add ingredients, wash
salad greens, and will love being helpful.
new pi eats
http://newpieats.newpi.coop/
Monkey See, Monkey Do
classicsmiles@classicsmiles4u.com
The best way to get kids to
eat their veggies?
Enjoy fresh greens yourself.
Whether you think they're
watching or not, eventually
they'll follow suit!
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4. 5 can be equal to ½ of 12
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rdgwin@hughes.net
No vinyl, please.
21
E
xclamations came from
customers daily when New
Pi’s new bagels, beautifully
coated in seeds of all sorts, came
out this past spring. “Fantastic
bagels. Best in town by far,” a New
Pi Facebook friend complimented.
Is a talented someone in New
Pi’s bakehouse responsible?
Of course.
Meet Robert Parrish, New
Pi's first "InniE Award" recipient.
What's an InniE Award? "It stands
for 'Innovation and Excellence' and
is given to staff who stand out,"
explains Food Service Manager
Craig Albright. "We really want to
encourage and reward innovation
in our prepared foods, and Rob's
bagels exemplify the type of creative,
program changing development we
22
Our current favorites with bagels:
º The classic – toasted, with butter.
º Local Quark from Milton Creamery – great
on bagels – try pairing with New Pi’s seasonal
strawberry balsamic reduction! Wow.
º New Pi’s Neufchatel (a lighter, lower fat style
of cream cheese) spreads – strawberry (new!),
garlic chive, and more.
º Bagel pizzas – simple, instant pizza: any
simple sauce and toppings of choice. Rob’s
daughter Audrey (7) and son Carter (4 going
on 5) are on a cheese phase right now; Rob’s
partial to mushroom & onion
want," Craig continues. "Rob is very
deserving of his InniE. I hope it is
the first of many to come."
Within about four months,
you, membership, purchased over
10,000 bagels!
curiosity
An Iowa native, bread baker Rob
Parrish joined New Pi’s team two
years ago when his wife took a job
hosting Iowa Public Radio’s Talk
of Iowa.
“One day,” Rob recalls, when he
was pursuing a second degree in
engineering (his first was in psychology) in Ann Arbor, Michigan,
“I closed my differential equations
book, walked upstairs, and told my
wife I was going to be a baker.” He
pauses: “She said, ‘What took you
so long?’”
The next day he walked in and
applied at Zingerman’s Bakehouse.
“I was lucky to live [where I could
work at a place] making the products I was most interested in,” Rob
explains. Everything he knows is
self-taught or from working with
other bakers, with the exception
of a couple classes at King Arthur
Flour mid-career: “I took [the
first] class to confirm everything I
thought I knew.”
Rob also baked for Ann Arbor's
Great Harvest Bread Company,
several restaurants, and re-booted a
bread program at the Ypsilanti Food
Co-op. “The book I was reading at
the time I
The Baker’s Favorite
decided to
Bread? “The Farm loaf is
become a
probably my favorite,” Rob
baker was
decides, “second would be
the Pain Puttanesca.”
about sourdough and
wood fired ovens,” he explains. The
author of that book actually built
the wood fired oven at Ypsilanti: “It
was exciting to work with the style
of oven I’d found so inspiring.”
childhood memories
One doesn’t usually just begin
reading books on baking out of the
blue: “I have fond memories of my
grandfather baking bread… He had
a book by Bernard Clayton full of
recipes from all over the world with
bookmarks all the way through
it.” Rob has the book, still full of
bookmarks. “My grandfather made
a really good challah,” he recalls,
“perfect spread thick with butter.”
Curiosity seems to be the name
of the game: “When I was in high
school, I had a friend come back
from a study abroad trip in France.
He was really inspired to make
baguettes,” he explains. They took
the idea by the horns, but “it was a
miserable failure,” he recalls with a
dry lilt to his voice. “We made a lot
of bricks – dense, inedible bricks.
We pretty much ruined his parents’
oven trying.”
rising to the challenge
From that point forward, bread
baking had the allure of challenge,
the spice of non-success. “The more
I read, the more excited I got
Bread Baking with Kids:
about experimenting, and
Alligator Bread: shape any white bread dough
into a rough reptilian shape, cut scales on
that lead me to more reading,”
its back with scissors, give it raisins for eyes,
Rob explains, “and it continand Rob fondly remembers his grandparents
making elaborate kitchen foil contraptions to
ued to snowball from there.”
keep its mouth open while baking.
Making things requires just
about every bit of knowledge
one’s ever learned: bread baking
“brings together chemistry, biology,
physics, and sort of all those things
The book that inspired Rob to bake: The
Bread Builders: Hearth Loaves and Masonry
go into this sculpture, this delicious
Ovens by Daniel Wing & Alan Scott
thing you end up with at the end of
Rob’s recommendation for “a really good
the process. I can get a taste of all
read” for a starting baker: Bread: A Baker's
Book of Techniques and Recipes by Jeffrey
these different disciplines.”
Hamelman – “It’s just fun to read, technical
What environment is ripe for
in a very approachable way. His love of the
craft is really evident.”
innovations? “We need to be flexible,” Rob explains, and he’s right,
in every part of life. Bread dough is
particularly affected by environmental factors – even slight temperature
and humidity fluctuationscan really
throw a day's schedule into chaos –
and sticking to the plan is not always
the right tactic with a natural living
thing like bread. “It’s a little different
every day,” Rob explains. “That’s the
nature of the beast.”
One morning, the baguettes (no
“It’s hard to replicate at home what we can do
in our hearth oven, but do I recommend people
longer a pièce de resistance) needed
play around with sourdough? Of course!”
to bake in a different oven than their
usual. When they emerged, the
bakehouse was a-buzz. “We noticed
that the crust was more bagel-like,”
Rob explains, and he went back to
the baking books. “I like [my bagels]
to have a chewy crust, a little bit
of sweet, malty flavor, and be nice
and dark brown.” He found a bagel
formula, and tested, adjusted.
You’ve seen the gorgeous end
result. Now, you can enjoy the results
of his curiosity, just like him: toasted
bagels with plenty of butter.
23
Aa is for Apple,
Ee is for Education
Allison Gnade, Catalyst Editor
D
ave and susan differding
know their apples.
This orchardist duo
approaches their highly-tuned craft
with a focus on knowledge and
flavor. We, with the shiny end result
in hand, get to sit back and take a
crisp bite. We get more flavor than
we might expect, stemming from
their ardent education – there’s
more to these apples than meets
the eye.
In our society, apples are basic:
familiar from the earliest days of
childhood, they’re the ubiquitous
symbol for education. Apples
make appearances at snack time,
in the lunchbox, and in multiple
forms at the front of the classcoming on,” Dave explains.
room at teacher appreciation time.
By all accounts… they’ve done it:
Synonymous with education, I can’t “We have the blue ribbon honeycrisp,”
imagine a better symbol for this pair he smiles. They also took home five
of orchardists.
other blue ribbons, and “We were
Overlooking the rolling hills of
honored to win ‘Overall Best Fruit’
Buchanan county, Susan’s mother’s
at the Iowa State Fair 2011, the
farm has been in the family for
first time an apple’s won [the overall
four generations. Dave and Susan
award] in seven years!”
came back to their native Iowa from
I’d heard the name “Charlie
Chicago in 2003 to plant an acre of
Trotter” associated with their
the property, perhaps as a garden
apples, so I had to ask. It turns out
or vineyard.
Trotter’s restaurant was their first
Their goal: to grow a fantastic
restaurant account in Chicago, and
If you think you know apples,
you’ll have to try these.
honeycrisp. “We were visiting all
these orchardists and all of them
talked about this new variety
24
they now deliver to several Chicago
restaurants and a hotel: "They've
heard about your apples," Trotter's
pastry chef told Susie while accepting their delivery one day.“We’ve
been really blessed with the referrals,”
Susie explains.
Around here? They choose special
locations for their fifteen unique
varieties – they sell their apples
mainly through New Pi, a few other
co-ops, and gourmet stores. They’re
also at farmers’ markets from Iowa
City to Cedar Rapids, Des Moines,
and Cedar Falls from the middle of
August through the end of October.
With a background in business
entrepreneurship and education,
Susan and Dave pursued orcharding
thoughtfully. “We had a connection
with the Chicago botanical garden,”
Dave explains. They learned about
new high density systems of dwarf
apple varieties – “The most efficient
way to grow apples” – and decided to
dig in as orchardists.
That was just the beginning:
state horticulture conferences
across the midwest, field trips to
established orchards, Michigan
State University’s fruit school, and
Integrated Pest Management courses
all roll off his tongue. They've
attended sessions and toured hundreds of orchards as members of the
International Fruit Tree Association,
with experts from all over the world.
"We learned from the best," Susie
explains. Timeless Prairie Orchard
has some papers!
Susan and Dave learned about
root stocks, soil analysis, orchard
maintenance, irrigation, high density
systems, and technological advancements in orcharding.
Starting with that one acre, they
planted 9 high-density dwarf varieties of apple trees, 500 total. They
dove into the high startup costs of
calibrated computer monitoring programs that note current conditions
and predict everything from future
water needs to upcoming funguses.
Society's expectations for perfectskinned blemish-free produce, I’ve
heard from a number of local
orchardists, unfortunately makes
growing marketable organic tree fruit
a near-impossibility in Iowa. "That's
really, really true," Susie nods.
At Timeless Prairie Orchard they
practice Integrated Pest Management
(IPM) to keep their trees healthy
and minimize their chemical inputs.
Computer monitors allow them
to be extremely precise and effectively timed in their applications: it
“gathers weather and environmental
data for us and predicts insects and
fungus, which the computer predicts
based on weather,” Dave explains.
Their high-tech and IPM
approach enables greater sustainability. “If we do have to spray the
orchard, because of the high density,
we can spray every-other row and
use minimal amounts,” he continues,
and when irrigation is needed, it’s
administered precisely. Most importantly, “A healthy tree does not attract
insects,” Dave says seriously. They
create a healthy environment for
the trees and use natural methods
galared in color
Buckeye Gala- Buckeye
Fruit is a deep
with crisp white flesh and a sweet/tart taste.
Ripens mid September.
cameo
Cameo- A new variety
with bright red striped
color and a crisp flesh - tart and delicious.
Ripens mid to late October.
Fujifruit. Yellow-green fruits
Fuji- Firm and juicy
with a red blush. Long keeping apple. Ripens
late September, early October.
Mutsu- Also known as a Crispin. Fruits are
mutsu
large and store very well. This variety will not
be available this year.
25
Golden
Delicious
Golden DeliciousLarge juicy
yellow skinned
fruit is a favorite all purpose apple. This
variety will not be available this year.
Honeycrisp
Honeycrisp- This cross between a Macoun and
Honeygold has crisp fruit with bright red skin
and yellow flesh. Ripens late September to late
October. Keeps for up to 5 months in storage.
jonagoldDelicious cross.
Jonagold- Johnathan-Golden
Fruit is red with green blush, crisp, sweet
flesh with a tartness. A favorite eating apple.
Ripens mid-September.
whenever possible to discourage
pests. With the best information and
technology available, they can make
the best of both worlds – beautiful
apples, minimal chemicals.
This was a tough year for orchards
due to the more extreme than
normal spring weather variability –
“We’ve had a couple sleepless nights,”
Susie and Dave attest. Despite very
early bloom, intense winds, and
three more unpredictable than usual
frost events, “We were able to survive
and we’ll have apples this year!”
With every grower, there’s something that keeps them going in their
crazy unpredictable field. When I
ask, they laugh: The apple trees are
always growing – “you can’t say: this
year, we aren’t going to plant!”
"We love the growing process...
and helping the tree be its best. You
have to learn to balance what mother
nature hands to you – that's what a
farmer really does," Susie explains.
Their enthusiasm for growing
apples is strengthened by the ‘buy
fresh buy local’ concept, and the
growing interest of individuals
wanting to know their farmer and
how their food is grown. “People
want to know how we grow our
apples,” she says. “We bring a lot of
education to our customers.”
From one to another, a gift of an
apple is knowledge to grow.
Learn more at
Timelessprairieorchard.com
Pete Bachman
GNEISS
PLUMBING
Specializing
in the hard fix!
• Residential
• Light Commercial
• Remodels
• New Construction
• Emergency Service
Nick Drahozal
Licensed Master Plumber
Insured & Locally owned
(319) 621-9136
www.gneissplumbing.com
26
REALTOR®
Looking Out For You
Coldwell Banker Real Estate Professionals
Cell: (319) 430-3547 • Office: (319) 351-3355
pbachman@cbrep.com
New Pi member since 1979
Dave and Susie Differding with their Iowa State Fair 2011
winning apples – including 'Best Overall Fruit'! – in their
Timeless Prairie Orchard in Buchanan county, Iowa. They
practice Integrated Pest Management and, as Susie explains,
"We always say Mother Nature is in charge of the show."
Kids love picking apples! Locally, head over with family and
friends to Wilson's Orchard for apple picking – information
at wilsonsapples.com
Local Sutliff Cider uses Timeless Prairie Orchard apples in
their hard and soft cider. Enjoy the apples, the cider, and
meet Dave and Susie at the Sutliff stop on the Iowa Wine
Trail event on November 3 & 4 – details at iowawinetrail.com
Breast Cancer Fund
Presses to Make
October Breast Cancer
Prevention Month
Excerpted from
breastcancerfund.org and
panna.org
One in eight women will be
diagnosed with breast cancer,
and mounting scientific evidence
shows that our risk is increased
by exposures to chemicals in
our everyday environment –
chemicals in our food, products,
air, and water.
But you have power – the
power of prevention. Learn
simple things you can do every
day, and take action to demand
safer products from companies
and smarter laws from elected
officials at http://www.
breastcancerfund.org
Here's an excerpt from the
Breast Cancer Fund's letter to
the White House:
At a time when virtually every
American has been touched
by breast cancer, what we
need is commitment to strong
public policy to eliminate the
environmental causes of breast
cancer. With this commitment,
we will reach a time when fewer
people are diagnosed with this
devastating disease.
Read the full article at
http://www.panna.org/blog/
pink-ribbons-prevention-its-time
27
member beat: what's your favorite meal your parents make?
“I like fizzy water, and
crackers and bananas,” says
Calvin. “I eat broccoli trees!
And I like peanut butter
and jelly sandwiches, and
lots of fruit.”
– Calvin Medea-Kapp
(right) and Joe Kapp
“I like my mom’s vegetable
soup, and steamed broccoli,
and fruit. The best fruits
are strawberries, pears, and
melons,” says Bella Rose. Mom,
Rossina, says, “We adults enjoy
lemongrass beef soup. It is full
of basil, mint, cilantro, and
noodles in a rich broth. It’s a
little too spicy for kids! Seafood
is good. The Co-op has the very
best Chilean sea bass.”
– Bella Rose (center), Rossina,
and William Liu
“My favorite dinner is spaghetti
with tomato sauce and cheese
on top,” says Camille. Mom,
Sarah, notes the whole family
likes pasta. Camille loves hot
dogs, corn on the cob, and
watermelon. Favorite breakfast:
Banana bread, yogurt, and
strawberries!
– Camille (front) and Sarah
Gretter
Dr. Tanya English
holistic & gentle
Bio Energetic Synchronization Technique - Master
Activator Methods Technique
Nutrition Consultation
319.325.HEAL (4325)
info@blest4today.com • www.blest4today.com
410 N. 4th St., West Branch
28
“My favorite dinner is the Mexican
enchiladas that my dad makes!” says
Alex. Both love Mexican food, with
Dad, Kevin, making enchilada sauce
from scratch, as well as machaca
beef. Alex likes to make quesadillas
with beans, cheese, and peppers.
– Alex (left) and Kevin Felker
“I like to eat roasted chicken and
mashed potatoes, with no gravy,”
says Annabelle. “Steamed veggies are
good, but I really like dark chocolate.
My favorite cake is lemon chiffon.”
Mom, Andrea, says, “Annabelle likes
vegetables. She is not a picky eater.
Our family likes to eat corn on the
cob, buffalo brats, fresh mozzarella
salad, and salmon. We like the Coop pastry treats, especially apple
galettes and all the cakes.”
“I like billions of vegetables!”
says Oliver. “Kale is good
with soy sauce. I like quinoa
and chickpeas if they are not
too spicy. I don’t like meat
but I like cheddar bunnies,
cheese and mac, and
Organic Valley cheese sticks.”
– Oliver Iain-Woody (left)
and Todd Woody
– Andrea Uzarowski, Annabelle,
and Lilly Brown (left to right)
Photographs by Theresa Carbrey,
New Pi Education & Outreach
Coordinator
Men, Women, & Children
Coralville (near Brueggers Bagel)
TREEBROOK
PRESCHOOL
gluten free & unscented products available
319.321.3362
Ages 3 to 5
Half-Day Program
Nature Explore Outdoor Classroom
Carol Spangler, certified teacher
319-354-5465 • Iowa City
www.treebrook.com
where healthy hair is always in
No Ammonia. No Parabens. No Plastics. No SLS.
• fully licensed
• soy facial waxing
• ammonia-free coloring, highlighting, & perms
• KeraGreen smoother
(non-toxic and formaldehyde free!)
• cash & check only
29
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Good food can help make you big and strong!
Ruby is a chef and she needs to get the best ingredients for her feast, help her find the co-op!
30
community
feel good
flavor
organic
pioneer
compost
cooperate
eat
fair trade
family
farmers
fresh
garden
good food
green
grow
healthy
local
natural
recycle
reduce
reuse
seasonal
sustainable
teamwork
yummy
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Children! You can make and eat a
Vegetable Car!
Here’s what you need:
• a carrot
• a stalk of celery
• some peanut butter,
almond butter, or hummus
• some edible pea pods
• toothpicks
• a cutting board
• helpful adult with knife
Here’s how to do it:
• cut a 4–6 inch length of celery
• cut carrot “coins” for wheels
• fasten carrot wheels to celery car body with portions of toothpicks
• fill the celery with peanut butter, almond butter, or hummus
• place the pea pod passenger upright in
the peanut butter
Idea:
Customize your car with a radish slice windshield,
cut carrot antenna and cargo of sprouts. You can
even add a lettuce leaf roof with toothpick support!
You can drive your car all over the table! Its final
destination is your mouth. Don’t eat the toothpicks!
31
what’s happenin’
at the co-op?
Cooking Classes
Classes are held at the Coralville New Pi unless otherwise
noted. All classes feature sample-size portions.
Registration is required
‘Farewell to Summer’ Pestos
Civil War Meal
Tues., August 28, 6:00-8:00 pm
Pesto fairly shouts “summer!” and lots of you have
responded. This class is already full as we go to
press. We will offer this class again!
Tues., September 18, 6:00-8:00 pm
$15/person
What foods fueled the Civil War? Join historic
cookery enthusiast Kathrine Moermond of the
Old Capital Museum as she demonstrates the
preparation of Hardtack, which will be served
with Co-op beef jerky, as well as Hog and
Hominy, and Wild Greens Salad. Kathrine will
demonstrate the preparation of Lincoln’s Cake,
reportedly served by Mary Lincoln to Abraham
Lincoln when they were courting. She will also
serve up fascinating stories which allow a glimpse
into this historic time period. Beverages will
include Homemade Ginger Ale and Chicory
“Coffee.” Visit www.uiowa.edu/oldcap to
learn about the Civil War exhibit at the Old
Capital Museum.
with Genie Maybanks
Plant-Based Summer Feast
with David Burt
Thurs., August 30, 6:00-8:00 pm
Turn to pg. 8 for class description
Hands-On: Spring Rolls
with Roxane Mitten
Release Weight with Hypnosis
with Janet Wahl, PhD, CHt
$15/person
Release weight with ease and grace through
hypnosis and ThetaHealing®. Attain your ideal
weight with Janet Wahl, PhD, CHt, medical
support hypnosis provider. Learn how to test
yourself for sabotaging subconscious beliefs –
some you don’t know you have! Eliminate them
and align your subconscious programs to shed
excess weight. Receive a way to continue to
release unwanted pounds daily. Janet will lead the
group in a guided meditative session.
Make ‘Local’ Last All Winter
with Rachel Morey
32
Please visit “Classes” at newpi.coop to
register online or contact Genie Maybanks at
(319) 248-6408 if you need assistance.
with Kathrine Moermond
We Love Bacon
with Genie Maybanks
Genie loves bacon and, apparently, so do many
of you! This class is already full as we go to press.
We will offer this class again!
Fresh Italian Pasta 101
with Chef Gianluca Baroncini
$25/person
Chef Baroncini has built a reputation for
excellent fresh pasta at his downtown Iowa
City restaurant. Join Gianluca as he shares the
secrets of preparing fresh pasta from dough to
sauce. Gianluca will bring his pasta machine to
mix and roll two types of pasta: fettuccini, and
chitarra spaghetti. Sample the pasta with two
quick and fun sauces: Fresh Basil and Tomato,
and Parmesan Pancetta. Enjoy Gianluca’s love
of his native Italy’s culinary traditions, and his
appreciation for excellent Co-op ingredients!
Help your Cells Take the Garbage Out
Indian Butter Chicken Dinner
Thurs., September 27, 6:00 -7:30 pm
Tues., October 11, 6:00-8:00 pm
$15/person
Pramod Sarin comes from a family of excellent
cooks. She learned to prepare dishes from her
native region of Punjab, India. Pramod will
demonstrate the use of traditional ingredients
and contemporary cooking methods to prepare
delicious and healthy Indian meals. Discover
spices favored in Indian cooking, as well 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.
with Dr. Terry Wahls
Unitarian Universalist Society of Iowa City,
10 S. Gilbert (SE corner of Iowa and Gilbert
Streets), Iowa City
$15/person
Are toxins in fat increasing your risk of mental
health issues, heart disease, autoimmune
problems, and cancer? Join Dr. Terry Wahls
as she explores these questions: Why are so
many children being diagnosed with autism and
mental health problems? Are we seeing more
people with autoimmune problems at younger
ages? Why so much cancer? Come learn how
pesticides, solvents, and heavy metals increase
the risk of mental and physical health problems.
Most importantly, learn how to ramp up your
ability to 'take the trash out' and get the toxins
out of your body!
Sweet and Savory Crêpes
with Valerie Martin
Thurs., October 4, 6:00-8:00 pm
$20/person
Valerie Martin’s grandmother came from
Brittany, in Western France. Crêpes are a
featured food of this area, and Valerie learned
as a young girl how to prepare the thin, egg-rich
pancakes to fill with delicious fillings. Join Valerie
as she demonstrates the preparation of the savory
Cheese, Bacon, and Spinach Crêpe, and the
sweet Lemon Blueberry Crêpe. Once you have
mastered the art of preparing the delicate crêpe,
many inventive fillings are possible, and you will
be able to create your own favorites.
with Pramod Sarin
Authentic Italian Culinary Traditions
with Chef Gianluca Baroncini
$25/person
Chef Gianluca Baroncini’s passion for culinary
excellence and love of authentic traditional
Italian food comes from his childhood in Verona
(famous for pasta), and studies in Bardolino
(famous for risotto). During a successful career in
award-wining Italian restaurants in Washington,
D.C., he met wife Katja and together they moved
to Iowa City, where she accepted a position
teaching Italian, and Gianluca opened Baroncini
Ristorante Italiano in Iowa City. Join us as
Gianluca reviews and prepares both fresh and
dried pasta and creates two easy sauces: Pasta
Primavera and Pasta Carbonara. We’ll explore
and sample Parmesan cheese, olive oil, and fine
Italian wine. Salute!
Innovative Gluten-Free Menus
Veggie Sushi
with David Burt
$15/person
Dazzle your guests with platters of homemade
sushi! Sushi Roll, also called Nori Maki, features
seasoned rice and various fillings rolled up in
sheets of toasted nori, a sea vegetable formed into
paper-like sheets. The roll is then sliced crosswise
to reveal the filling. Students will have a chance
to try their hand under the supervision of
instructor David Burt, former Chef at The Red
Avocado restaurant.
with Lisa Scranton, MS, RD, LD
$15/person
So, you’re eating gluten-free and feeling great.
You can put together a gluten-free meal with
your eyes closed: meat, potato, salad, fruit. But
that gets soooo boring! What about Italian? And
what about dessert?! Join registered dietitian Lisa
Scranton for a demonstration of several varieties
of gluten-free pastas, an out-of-this-world quinoa
recipe, and Orange-Walnut Cookies so good
your friends will have no idea they’re glutenfree. We’ll also discuss how to use other glutenfree grains that you can add to your culinary
collection, such as buckwheat, millet, and teff.
Come expand your gluten-free repertoire and
enjoy delicious samples!
33
Syrah/Shiraz around the World
Hands-On Tamale Party
$20/person
Wines made from Syrah grapes are often
powerfully flavored and full-bodied, producing
wines with a wide range of flavor notes,
depending on the growing climate and soil.
Aroma characters can range from violets
to berries (usually dark as opposed to red),
chocolate, espresso, and black pepper. Many
countries are making excellent Syrah, especially
France, the US (notably wine made by the selfstyled "Rhone Rangers"), and Australia, where
it is called Shiraz. Join sommelier Jay Berry
through a tasting of some of the best Syrah/
Shiraz from around the world, with suitable
cheese pairings.
$15/person
Tamales, a Mexican Day of the Dead favorite, are
prepared by placing cooked corn masa flour and
a filling in a corn husk, which is then rolled and
steamed. Tamales can be sweet or savory. Join
talented home chef Bill Schintler for both meat
and vegetarian fillings: Chicken Green Chili,
Spicy Beef, and Sweet Potato with Bean. Bill will
demonstrate the preparation of tamales, then
allow the class to take a turn creating tamales.
Side dishes to sample include Albondigas,
Guacamole, Queso Flameado, and Salsa Verde.
with Jay Berry
Poached Chicken in Tarragon White
Wine Sauce
with Valerie Martin
$20/person
Julia Child brought French cooking to America
in the 1950s. Now Valerie Martin demonstrates
the preparation of three classic French favorites
that Julia loved. Join Valerie as she prepares
Poached Chicken in Tarragon White Wine
Sauce (a great dinner party entrée, as it can wait
patiently if guests linger over pre-dinner drinks),
Ratatouille (a hearty vegetable stew, good hot or
cold), and Crème Caramel (a delightful cousin of
Crème Bruleé). Pleasing wine will accompany the
samples of food.
with Bill Schintler
Chicken in Mole
with Miriam Alarcon Avila
Thurs., November 1, 6:00-8:00 pm
$15/person
Mole, one of the most famous dishes in
Mexican cuisine, features a sauce made from
dried chilies, chocolate, nuts, and spices. Join
New Pioneer's Miriam Alarcon Avila as she
celebrates the Mexican holiday Day of the Dead
by demonstrating the preparation of Mexican
Chicken with Red Mole Sauce, accompanied by
Mexican Rice. For dessert Miriam will prepare
Fried Bananas with Cream, a traditional recipe
made with sweet plantain. We will sample
complementary beer and wine.
Pizza from Scratch
with Chad Clark
Tues., November 6, 6:00-8:00pm
$15/person
Join Chad Clark as he prepares pizza, beginning
with the dough and ending with a dazzling array
of possible toppings. 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 and customize the pie to
suit your crowd.
LK
Ayurvedic Healthcare
Providing individualized programs
focused on health maintenance,
disease prevention and management.
319.389.1373
LISA KONCHAR, RN, BSN
CLINICAL AYURVEDIC SPECIALIST, CAS
CERTIFIED BLISS THERAPIST
34
Secrets to Sucessful Soufflé
Hands-On: Pasta with a Rolling Pin
$20/person
A soufflé is a traditional French gourmet dish,
a light, airy mixture that usually begins with a
thick egg yolk-based sauce that is lightened by
stiffly beaten egg whites. Soufflés may be savory
or sweet. A soufflé is delicate because it must
rise in the oven, then be handled carefully to
prevent falling. Join French native Valerie Martin
as she demonstrates the preparation of Cheese
Soufflé, Salmon Soufflé, and for dessert, Frozen
Raspberry Soufflé.
$15/person, limit 12 students
With the simple ingredients semolina flour,
salt, water, and egg, you can create amazing
homemade pasta! Join pasta lover Roxane Mitten
as she guides you through preparing your own
fettuccini with only a counter and rolling pin.
Roxane will share tips on how to achieve correct
dough consistency, and how to roll the pasta to
the desired thickness. Students will have the
chance to try out simple shapes of ravioli and
tortellini. Pasta will be accompanied by Ginger
Mint, Smoked Salmon in Cream Sauce, and a
surprise sauce based on local organic ingredients.
with Valerie Martin
Wine for the Holidays
with Roxane Mitten
with Jay Berry
Tues., November 13, 6:00-8:00 pm
$20/person
From Thanksgiving turkey to New Year’s Eve,
fine wine can improve the dinner and the
evening! Join sommelier Jay Berry as he offers
suggestions and samples of some of the best
wines from around the world to drink now. Taste
a good Gewürztraminer and other food-friendly
white wines; sample a number of notable reds to
accompany the roast beast. We’ll conclude the
evening by tasting several fine sparkling wines
suitable for parties and holiday toasts, and enjoy
compatible cheese pairings.
Want to be first to hear
about our class offerings and
upcoming events?
Sign up for New Pi email updates at
s.coop/14gm
Classic &
Contemporary
Furniture
Lighting
Housewares &
Gifts Registry
Corner of Dodge &
Davenport Street
Iowa City, Iowa
319-354-2623
info@designranch.com
www.designranch.com
John Macatee, D.O.
Osteopathic Manual Treatment (OMT)
Gentle, effective hands-on care for musculoskeletal pain including:
• Neck and back pain, headaches
• Overuse strains and sports injuries
Prolotherapy
Dr. John Macatee
Non-surgical repair and strengthening of damaged ligaments
and tendons by injecting a non-steroid solution that stimulates
a healing response to eliminate pain and ease movement
1136 Foster Rd., Iowa City, IA 52245 • (319) 358-7004
www.johnmacateedo.com • Most insurance accepted
Terri
Wiebold
Registered Nurse
Certified Holistic Nurse
Therapeutic Nutrition
Certified Medical Intuitive
Karuna Reiki Master/Teacher
Workshops
Men • Women • Children
Expand your approach to health
www.YourHealingInsights.com
35
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
New Pi Annual Member
Meeting & 10:00
Brunch
AM – 2:00 PM
Celebration Farm™
Highway 1, directly west of Morse Rd.
(4 miles N. of I-80 Exit 246)
Election results at meeting conclusion

Look for coloring pages INSIDE! - New Pioneer Food Co-op

Transcription

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