May June 2007 - New Pioneer Food Co-op

Transcription

new pioneer fo o d co-op’s
newslet ter
Preschool children from
the Neighborhood Centers
of Johnson County tour the
Coralville store and get a
jump on learning about
natural foods.
may/june 2007
focus on cooperation
We’re a business owned and controlled by our members—a co-op!
in this issue
Eating Healthy is Kids’ Stuff
p. 5
Local Veggies
p. 8
GM’s Report
p. 10
Tom’s Top Ten
p. 12
Goat Cheese
p. 14
What’s for Dinner
p. 17
President’s Report
p. 18
Cooking Classes
p. 29
mission statement
product policy
New Pioneer is a cooperatively owned business,
fully serving the needs of the natural products
consumer. We emphasize high quality, fair
prices, and product information. We are an
environmentally and socially responsible member
of the community we serve. New Pioneer’s
mission is to serve the needs of its members and
to stimulate the local agricultural production of
natural and organic foods by providing a market
for such foods. The Cooperative fully recognizes
the value and dignity of work and shall place
a high priority on the health, welfare, and
happiness of all its employees. The Cooperative
shall strive to set a community standard for the
best possible working conditions, training, wages,
benefits, and opportunities for advancement for
its employees.
New Pioneer’s goal is to offer the best in organic,
natural, local food and products to support
our community’s health and well-being. To that
end, New Pioneer has adopted the following
standards:
1. We feature and prepare foods that are free of
artificial sweeteners, artificial colors, artificial
flavors, artificial preservatives, and trans fats.
2. We actively seek out and support sources
of certified organically grown foods, locally
grown whenever possible.
3. We feature seafood, poultry, meat, and dairy
that are free of added growth hormones,
antibiotics, nitrates, or other chemical
additives.
4. We highlight household and personal care
products that have been proven safe through
non-animal testing methods.
5. We feature grains and grain products that have
not been bleached or bromated.
6. We do not knowingly sell food that has been
irradiated.
member share
payments
If you are making installment payments on
your member share, please be sure you are paid
in full within six months of your sign-up date.
Payments can be made at the store or by mail.
We accept all major credit cards. Thank you for
your participation! New Pioneer Administrative
Office (319) 338-9441.
2
new pioneer food co-op’s newsletter
BOARD OF DIRECTORS MEETINGS
All members are welcome!
May 16, July 18, September 19,
October 17, & December 19
All meetings are held at 6:30pm at 10 S.
Gilbert St., Iowa City.
published by:
NEW PIONEER FOOD CO-OP
22 S. Van Buren St.
Iowa City, IA 52240 • (319) 338-9441
open daily 7am–11pm
City Center Square, Hwy.  W.
Coralville, IA 52241 • (319) 358-5513
EDITOR Stephanie Catlett
MANAGING EDITOR Jenifer Angerer
CATALYST DESIGN & PHOTOGRAPHY Mara Cole
PRINTER Perry Judd’s Incorporated
Contact Stephanie Catlett at (319) 338-9441 or
scatlett@newpi.com to place your display ad.
www.newpi.com
Members are welcome to share their views with the
2007 BOARD OF DIRECTORS
(year indicates when term is up)
PETER FISHER (2007) President
338-1494, peter-fisher@uiowa.edu
RICHARD GRIMLUND (2008) Vice President
337-6495, richard-grimlund@msn.com
CAROLINE DIETERLE (2007) Secretary
338-8674, caroline_dieterle@hotmail.com
HENRY T. MADDEN (2009) Treasurer
338-5689, h-mamadden@mchsi.com
JEN KNIGHTS (2007)
358-1501, knightswriter@hotmail.com
ROBYNN SHRADER (2008)
466-9006, robynn@ncga.coop
SARAH WALZ (2009)
466-0908, sarahwalz@earthlink.net
member open forum
I am suffering from dis-ease brought on by reading. Perhaps
I should have listened to those “experts” who told me in the past
that I read too much. Then everything would be just fine!
Having recently finished the book Omnivore’s Dilemma, in
which the paths of four meals in America are traced start to finish, I have discovered that my lack of mindfulness as it relates
to food choices has caused me to be at dis-ease with myself.
We get beef from cattle. Cattle are ruminants, possessing a
rumen, a specialized digestive organ designed to convert grass
into steaks and hamburgers. However, most of the beef in the
stores today is feed lot raised and corn fed. Again, man has decided to mess with nature in attempting to undo evolution as
cattle are not designed to eat corn. Simply put, it makes them
sick (There are genetic manipulations occurring in cattle breeding at present attempting to “allow” cattle to eat corn—yet another topic of consideration).
Starch present in corn causes bloat and acidosis in the rumen, leading to liver disease in the form of abscesses and impaired liver function. To combat these conditions, feedlot
management resorts to antibiotics to keep the cattle alive for
the 150 days until slaughter.
Yesterday, I began to work at healing my dis-ease through
mindfulness. The Buddha teaches us that we are often more
asleep in our lives than we are awake. When we awaken we can
become aware of the world we inhabit and through making
mindful choices positively impact the world in which we live.
One of my favorite places is The Ritz in Ames. There is
a garden shed to put your bike in, dogs and cats to pet, and
family to hang with. The meals there are the best because they
are made with attention and are close to the path. I enjoy my
time at The Ritz.
Yesterday, I made bread from scratch again, something not
done for many years, sharing a loaf with neighbors. Dinner
was meatless as I was at dis-ease using the corn fed beef in
my freezer. This morning my wife dropped me off at swim
practice and then I walked home. My dogs got walked—picking up after them with plastic bags from a huge roll of bags
I found discarded in the street. Arriving home I washed my
hands—then, inspired by breakfasts at The Ritz, I made pancakes from scratch.
Catalyst Member Open Forum is an opportunity for members to express their
views about the Co-op experience. Submit comments to Stephanie Catlett at
the Iowa City store or email scatlett@newpi.com. No more than  words.
Deadline for the July/Aug  Catalyst is Friday, June st,  by pm.
Remembering where I have come from, moving closer to
the source, even for one day has made me feel less at dis-ease.
Like Seurat, who began his paintings with the first point of
paint and then continued on to finish his canvas, I too must
continue. Making choices, lessening my impact on Earth, such
as not eating corn fed cattle and not using gas and petroleum
to run my gas hog truck, will lighten ‘my carbon footprint on
planet earth.’
I find myself awake, mindful and at ease.
CJ Ong, Jr., New Pioneer Food Co-op Member
Dear Fellow Members:
We are on the verge of losing our public access, educational,
and government channels!
Yes, the fun, clarity, and community networking that our
library, city, senior center, and public access channels provide
could be eliminated, if we don’t act! Even basic cable to lowincome neighborhoods would be threatened.
What can we do? Please contact Sen. Joe Bolkcom and tell
him to vote NO on bill SF368.
Senator Joe Bolkom, Iowa Legislature
Second Floor, State Capitol, Des Moines, IA 50319
Ph: 515-281-3371 Email: joe.bolcom@legis.state.ia.us
We also need to contact our representatives and tell them
to vote NO on the (Qwest) cable franchising bill which will
be in the House.
Representative Vicki Lensing, Iowa Legislature
Second Floor, State Capital, Des Moines, IA 50319
Ph: 515-281-3221 Email: vicki.lensing@legis.state.ia.us
Representative Mary Mascher, Iowa Legislature
Second Floor, State Capitol, Des Moines, IA 50319
Ph: 515-281-3221 Email: mary.mascher@legis.state.ia.us
Don’t let Iowa City lose another of its great unique features!
Kris Johnson, New Pioneer Food Co-op Member
may/june 2007
3
member open forum
Fellow Co-op Members:
The March/April Catalyst was an especially nice and interesting issue. However, when reading the article “An Every
Day Guide to Cooking Oil”, I came across the statement that
“contrary to popular belief, canola is not genetically modified.”
This is not entirely correct. It is true that in the 1970s Canadian plant breeders were able to eliminate the high erucic acid
content of rapeseed, a close relative of mustard. This was done
by splitting and manipulating seeds. The name of the new low
erucic acid rapeseed, LEAR, did not have any market appeal.
So it was marketed as CANOLA (Think Can-ada and payola). However, today most of the canola grown in Canada is
genetically engineered to make it more herbicide tolerant, and
there are attempts to make it more pest resistant.
Australia does not allow any canola crops grown from GMO
seeds and the European Union has only approved one of the
three genetically modified types of canola grown in Canada.
Further, since Canada’s commercial grain handling systems had
not separated traditional varieties from genetically engineered
canola, Canada lost the whole EU canola market (Norfolk Genetic Information Network, Oct. 24, 2000).
So before using canola oil extensively, one might ask: is it
from a genetically engineered crop or from traditional seeds?
Whether canola oil is really as healthy as advertised for human consumption is another issue. The FDA does not allow
canola oil in infant formulas. Some animal studies have shown
that canola oil can lead to Vitamin E deficiency. Several other
studies indicate that there are some problems with such high
omega-3 fatty acid oils, if they are not balanced with traditional
saturated fats in the diet. Further information and sources can
be found by doing a Google search for The Great Con-ola in
Nexus Vol. 9, No. 5 (Aug.-Sept. 2002).
Ute Grimlund, New Pioneer Food Co-op Member
As reported in the February Catalyst, the speaker at the
Co-op’s annual meeting, Mark Kastel of The Cornucopia Institute, said “Wal-Mart makes clear its intention to distort the
organic label for its own purposes”. For many years Wal-Mart
has been destroying American businesses, both smaller retail-
4
ers and their own suppliers who wouldn’t bow down to all of
Wal-Mart’s demands. Wal-Mart has lowered the standards for
wages, hours, and working conditions for all American workers, and led the charge of American manufacturers to low wage
countries like China. And now they might try to distort the
meaning of “organic” in this country.
In July, 2006, Wal-Mart withdrew their $3 million offer to
buy twenty-three acres of city-owned land because of the lawsuits of Iowa City Stop Wal-Mart and 1000 Friends of Iowa.
Soon after these lawsuits were filed in 2005, New Pioneer
Food Co-op contributed $300 to help pay our legal expenses. At the March 21, 2007 Co-op Board meeting I asked the
Co-op Board for additional money to help pay our $13,000
outstanding legal bill. One of the Board members said that
Wal-Mart was getting out of the organic foods business. Another Board member wondered if their donation would upset
Co-op members who shop at Wal-Mart. And a third Board
member simply looked at me like I was wasting the Board’s
time. The Board then went into a closed executive session that
I was not allowed to participate in, and voted to deny Iowa City
Stop Wal-Mart any money.
Obviously our Board does not see Wal-Mart as the number one predator corporation in America, as so many others
do, or they simply don’t see another Wal-Mart SuperCenter
in the area as any of our concern. Should it matter in giving a
donation to a group that actually stopped Wal-Mart, that WalMart might go out of the organics business? Should it matter
that some of New Pi’s members shop at Wal-Mart (the Coop should be helping to educate these folks!)? And should it
matter that the spokesperson for Iowa City Stop Wal-Mart
(me) is seen in a generally negative way by some members of
the Board due to my past actions/statements in other community activities?
If you think that the Co-op Board should contribute more
money to Iowa City Stop Wal-Mart, let them know! And, you
can individually still contribute. I realize that this is not the
number one issue on anyone’s mind. But there aren’t many
community groups in this country that have defeated WalMart, and if Wal-Mart tries again to build their SuperCenter
somewhere in Iowa City or Johnson County, we will again file
whatever lawsuits are possible to stop this monster!
Gary Sanders, New Pioneer Food Co-op Member
Eating Healthy is Kids’ Stuff at the Neighborhood
Centers of Johnson County
Stephanie Catlett, Catalyst Editor
A
group of preschool age children parades through New
Pioneer Food Co-op in Coralville, their matching red tshirts and infectious good cheer radiating through the aisles,
drawing affectionate waves from staff and customers alike.
These food-savvy children sample a selection of dates, tofu
salad, and Swiss cheese with gusto, crowding around trays and
raising their hands for seconds. From what far flung region do
these food adventurers hail?
They come from neighborhoods in your very own community; underprivileged neighborhoods that are getting a boost
from a great new program at the Neighborhood Centers of
Johnson County (NCJC). Touring New Pioneer is just one of
the ways that NCJC is getting children up close and personal
with their food. An innovative new health and nutrition program for both children and adults is teaching area residents
that living on a budget does not have to mean sacrificing homemade, healthful meals for fattening fast food fare. If a lunch
menu of cranberry-orange glazed salmon, snow peas stir fried
with peppers and rice, and fresh fruit sounds like something
you might order at a gourmet restaurant, think again.
So, what are the Neighborhood Centers of Johnson County
anyway? NCJC is a human services agency meeting the needs
of Johnson County through its centers in both Iowa City and
Tiffin. Over 200 children and up to 100 adults per day utilize the Centers for their childhood development programs,
which include infant, toddler, and preschool classrooms, and
after school programs for school age children and teens. NCJC
emphasizes adult education through parent support programs,
English language learner classes, and family literacy programs,
just to name a few of the many opportunities offered.
I met with Diane Dingbaum, Associate Director, and Sue
Freeman, Program Director to discuss NCJC’s new health initiatives. Through a partnership with the Kohl’s Health and Wellness Program and the University of Iowa Children’s Hospital,
NCJC gained access to necessary funding to create a food and exercise program to both educate and motivate the community.
This funding allowed NCJC to hire former New Pi Chef
Elizabeth Weinberg to contribute her experience, ingenuity, and
a variety of new menu items to the Centers. With an emphasis
on healthier menus and healthier lifestyles, Liz’s main goal was
“to move away from processed foods, and move toward food
that is made from scratch.” Chef Weinberg has now eliminated most canned fruits and vegetables from the menu, and she
aspires to getting at least four of the five recommended servings of fruits and/or vegetables into the breakfasts, lunches,
and snacks that she serves each day.
Menu changes came incrementally at first, with Liz carefully
attempting to make changes to pre-existing meals by substituting whole wheat pasta for white pasta and real cheese for
Velveeta©. Eventually, the Centers’ entire menu was revamped,
and it now includes items like chicken salad wraps and West
Indian beans and coconut rice. Subsidized through the USDA’s
Free & Reduced Lunch Program, Liz has introduced fresh
veggies, fruit, and a new, lower fat, ranch dip into the Centers’
diets for under two dollars per person per day.
continued on page 6
may/june 2007
5
Kids’ Stuff
continued from page 5
“We feel proud of what everybody’s
eating,” explains Diane Dingbaum, “and
the other really important thing that happened for us is that we’re all talking about
why. There’s lots of conversation in the
classroom everyday about what we are
eating and why.” Children participate in
snack preparation at the Centers, and
each classroom is responsible for preparing a snack for the entire building
each day. By involving these kids in food
preparation, the Centers establish a relationship between the children and their
food that will encourage healthy lifelong
eating habits and teach them useful food
preparation skills.
Another aspect of NCJC’s focus on
wellness is the pedometers visible on every member of the NCJC community,
from children to parents to staff members. There is a Walking Club that meets
every week. In the beginning, nineteen
adults in the program did not own walking shoes, but NCJC was able to assist all
nineteen in procuring shoes so that they
could participate. Children from kindergarten through fourth grade are using
their pedometers to map a “Walk Across
Iowa” in which the children chart their
steps on posters to see how far across
the state they have exercised.
By combining the pedometers with
the menu changes at the Centers, a causal
relationship between eating and exercise
Be Well Chiro
Gentle
Effective
Holistic Care
affecting
MUSCLES·BONES·NERVES·ORGANS·ENERGY
Chiropractic Care without a
“Snap & Pop”
Dan Wickenkamp, D.C.
Kelly Wickenkamp, D.C.
Coralville
319-594-9244
6
becomes apparent. Choices must be made, and the discussion of the results of poor
eating habits can naturally lead to better ones. When pondering whether or not to
consume a bag of Flaming Hot Cheetos®, a teen realizes that he will need to take
2,000 more steps that day just to break even. Sue Freeman elaborates, “We do have
a choice here. You can have your spaghetti with an inch of cheese on top, but know
that there is a trade-off.”
As a result of changes made by Liz and the staff at NCJC, every day there are
beautiful plates of food being offered to patrons of the Centers. Vibrant yellow rice
is paired with fiery red beans, French toast casserole made with hearty New Pioneer
bread glistens with succulent berries and fresh ricotta cheese (we’ve got the recipe!).
Families receive items from Table to Table, and recipes are provided for unfamiliar
items. Here, it’s all about empowerment and making the best out of what you are
Liz and the kids sample a variety of food during their store tour. This stuff ’s really finger linkin’ good!
FRENCH TOAST
CASSEROLE
Ingredients:
12 slices sourdough bread
1–15 oz. container ricotta cheese
1–10 oz. package frozen mixed berries
8 eggs
2 c. milk
⅓ c. maple syrup
⅓ c. sugar
1 t. cinnamon
1 t. nutmeg
Education Coordinator Theresa Carbrey (left) talks about all the parts of plants we can
eat with NCJC students and NCJC staff. (Below right) Is fruit a natural dessert? Students sample Medjool dates.
given. The Centers’ administrative assistant pipes in, “I had an eight-year old
cheering for hummus the other day” she
declares. Now that’s progress!
Thomas Carlyle once said, “He who
has health, has hope. And he who has
hope, has everything.” At the Neighborhood Centers of Johnson County,
the idea of giving community residents
hope through better health is building
momentum. The staff and volunteers of
NCJC are local heroes and their efforts
to educate the underprivileged communities they serve deserve the highest of
praise. The lessons they are providing
will extend far into the future, setting
these community members up for success for life! Directions:
Butter a 9x13x2 inch baking pan. Cut
the bread into pieces to cover the bottom of the pan.
Mix the ricotta cheese with the sugar,
cinnamon, and vanilla. Spread the ricotta
mixture over the bread slices.
Top with frozen berries and a second
layer of bread slices.
Beat the eggs with the milk and maple
syrup. Mix well.
Pour egg mixture over bread, cheese,
and berries. Cover and refrigerate overnight.
Bake covered at 350º for 30 minutes.
Uncover and bake for an additional 25
minutes or until golden brown.
“He who has health, has hope. And he
who has hope, has everything.”
– Thomas Carlyle
Green Earth Design
Gardens good for you and the planet
Original Landscapes ~ Organic Installation
Tammy Yoder
319.936.1987
planting design ❊ landscape consultation ❊ patios
custom garden structures ❊ fencing ❊ retaining walls
may/june 2007
7
Satisfy Your Soul with Local Veggies
Theresa Carbrey, Education Coordinator
E
ating plants is a time-honored tradition for our species. Our vigor rests
on generous consumption of plant foods.
Why does the advice to “eat more produce” connect intellectually but often
fail in actual practice? Maybe it’s because the travel-weary, out-of-season
produce most commonly available during Iowa winters loses flavor with each
day it is off the tree, out of the ground,
or parted from its source.
Thank heavens for spring and the upcoming harvest of local food! Best flavor,
we all know, is found in the freshest fruits
and veggies. Happily, the same holds true of the nutrition. How can we narrow the
gap between harvest and consumption to experience some of the very best flavors
of the plant kingdom?
Excellent soil moisture this year promises a good initial growing season. So if you
have a sunny patch, get those radishes, peas, spinach, and lettuce in the ground. Do it
early so they can mature before the summer heat arrives. Shop the Co-op seed rack
for slim Asian eggplant and edamame soybeans. When it warms up, plant a couple
feet of green beans each week for successive harvests. Buy astonishingly odd and tasty
heirloom tomato plants at the Co-op for maximum exotica with minimal effort.
Does gardening seem like a lot of work? Don’t really have a spot? Consider joining a Community Supported Agriculture (CSA) group. In a CSA, you purchase a
share in the crops produced by a local grower. A good year equals lots of produce.
In a bad year, you take your knocks along with the grower and may have smaller
weekly baskets of loot.
Modern transport lets you jump a jet to California, New
Zealand, Chile, or Mexico. Produce from these places often
jumps a jet or semi to Iowa. It’s always summer somewhere!
If you want to eat food in season raised around here, when
might you look for your favorites? Availability of local crops
is affected by rainfall and unseasonable weather, but here
are some basic guidelines.
Early Spring: April/May
Spinach, early greens, radishes, rhubarb,
asparagus: Mother’s Day to Father’s Day
Spring: June
Peas, lettuce, broccoli, green onions, strawberries
Summer: July/August
Flower bouquets, tomatoes, corn, melons, peppers,
zucchini, summer squash, green beans, hot and bell
peppers, beets, cucumbers, eggplant, carrots, herbs,
raspberries, blueberries, peaches from Missouri
Fall: September/October
Many of the above plus Brussels sprouts,
winter squash, garlic, fall lettuce, broccoli,
spinach, leeks, potatoes, pumpkins, root
crops, gourds, apples
8
good
food
from local gardens
CSAs enable small producers to remain in business. They generally practice
sustainable agriculture and take a genuine delight in supplying the very choicest
products from the local plant kingdom.
They may also offer eggs, meat, or bread,
as well as educational newsletters, and
parties at the farm. Learn more about local CSAs by visiting www.csacenter.org or
pick up a CSA brochure at the Co-op.
You may prefer to have an engaging
encounter with the local growers at any
of a number of local farmers’ markets.
Visit www.localharvest.org or www.
ams.usda.gov/farmersmarkets to find
the market closest to you. Bring small
bills, a sturdy bag, and time for reflection. Check out the various stands. Can
you feel your curiosity pique over an unknown item? The vendor is waiting to tell
you their favorite way to prepare it.
What is some of the local fare that
stirs me? I love Jerusalem artichokes, morels, ground cherries, melons, and paw
paws. Also purple, yellow, and green
tomatoes. As I write this, friends and
colleagues describe how great their asparagus recipe is, what to do with the
homely celeriac, and the best soups to
showcase the sprightly flavor of sorrel.
Being connected with the seasons and
the people who grow our food is good
for you all over. We build our community
with each bite of local food. organic
BYTES
USDA & Leading Organic
Dairies Conspiring
To Degrade Organic
Dairy Standards By Not
Requiring Pasture Feeding
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As Organic Bytes has reported, the
most serious threat to U.S. organic standards since 1998 is in the dairy sector.
Two rapidly growing and profit-obsessed
corporations, Horizon and Aurora Organic, are sourcing much of their milk
from intensive confinement dairy feedlots, where the cows have little or no access to pasture. Now, in a secret letter
obtained by The Cornucopia Institute,
OCA has learned that three other major organic dairies, Stonyfield Farm, Organic Valley, and Humboldt Creamery
have joined forces with Horizon and Aurora to lobby the USDA to keep dairy
standards vague and unenforceable, by
not requiring any specific percentage
of the cow’s feed to come from pasture.
The National Organic Standards Board
and the overwhelming majority of the
nation’s dairy farmers have repeatedly
stated that at least 30% of an organic
cow’s feed during the growing season
should be coming from pasture. Scientific studies have shown that milk and
meat from pastured animals are qualitatively healthier than milk and meat
derived from animals kept in unhealthy
and inhumane concentrated animal feeding operations (CAFOs).
Learn more: www.organicconsumers.
org/articles/article_4549.cfm
To make your voice heard, learn more
and take action at OCA’s “Safeguard Organic Standards website: www.organicconsumers.org/sos.cfm
may/june 2007
9
Lessons from MOSES
Matt Hartz, General Manager
I
n February I traveled to LaCrosse,
Wisconsin, for the Upper Midwest
Organic Farming Conference. This is
the largest organic farming conference
in the country and is hosted by the Midwest Organic and Sustainable Education
Service (MOSES).
Since the late 1990s, New Pi has
participated in the conference, weather
permitting. I recall a gathering of a few
hundred people back in the day. It is encouraging to the state of sustainable agriculture that this year’s conference drew
over 2,400 people, primarily farmers,
but also retailers, advocates, journalists,
and policy makers.
References to ‘organic’ or ‘sustainable’
agriculture can be confusing. Organic
certification is a lowest common denominator. One can comply with the letter
of the organic law, but still not be environmentally sustainable. For instance,
a field of organic vegetables that is irrigated continually uses water and energy
resources that can by considered “highinput”. In general, sustainable agriculture is from farmers who use traditional
Cedar Rapids 364-2945
Iowa City 339-4884
10
“I am supremely respectful of and thankful for these farmers whose hard work and commitment to a sustainable way
of life is providing hope for a better vision of our future.”
methods of low-input and low environmental impact production (and many are also
certified organic), while not all certified organic agriculture is necessarily sustainable.
A title of one of the workshops summed up this issue: Is Organic Becoming What
We Hoped It Would Be An Alternative To?
Sustainable agriculture is still small in relation to the U.S. agri-business sector,
but it is growing rapidly. In some ways the farmers, and us retailers who buy from
them, are not learning new methods of production at the conference. Rather, we
are relearning and sharing methods of production that were commonplace in the
country until the 1950s and 1960s, such as parasite control in organic livestock, notill planting, soil building through biodiversity, and managing pasture plants. I was
visiting with one of the Co-op’s organic dairy farmers, Kerry Buchmayer of Green
Hills Harvest, in the Iowa City store parking lot the other day. His family brings us
our glass bottled milk. He bristles when he hears his small scale organic methods of
raising cattle on pasture referred to as ‘alternative’ agriculture. To paraphrase him:
“Those other guys, the ones running the giant factory farms with heavy chemical and
energy inputs, they are ‘alternative.’ We are ‘traditional’ agriculture. We are farming
in the way that has been done forever.”
Kerry told me that cows are not machines, yet modern agri-business treats them
as such. From his experience, a cow does not really hit her prime for milk production
until she is 8-10 years old. In conventional agriculture, and even in intensive certified
organic agriculture, most cows don’t make it much past three years old before they
are culled for slaughter. They burn through them by keeping them largely confined,
raised largely on feed, and milked three times daily. The Green Hills Harvest cows
are raised out on pasture all season long and milked twice daily.
The Cornucopia Institute has done an excellent job of assessing organic dairy
producers for the purpose of providing insight to consumers. This is definitely a
case where not all organic milk is created equal. New Pi’s three primary brands of
organic milk were evaluated. Considerations included access to pasture and acreage provided, as well as the health and longevity of cows. Green Hills Harvest rated
Outstanding. Organic Valley and Farmer’s All Natural Creamery were a notch below,
but still rated Excellent. According to The Cornucopia Institute: “ Maintaining the
integrity of organic milk will empower consumers and wholesale buyers who want
to invest their food dollars to protect hard-working family farmers that are in danger
of being washed off the land by a tidal wave of organic milk from the rise of factory
mega-farms.” Please visit www.cornucopia.org for more information. You can access
helping buyers and sellers for 20 years.
so you don’t do anything stupid.
pete bachman
soyoudontdoanythingstupid.com
the full Organic Dairy Brand Ratings
Scorecard on the site or in the New Pi
dairy cases. I also encourage you to visit
the MOSES website at www.mosesorganic.org if you are interested in issues
of sustainable agriculture.
It is important not to romanticize
farming. It is an intensely demanding
way of life and many millions of American have been glad to get off the farm
this last century, some of my family’s ancestors included. I was reminded of this
again as I arrived in LaCrosse on a Friday morning for the conference. A large
winter storm was pending. I was able to
remain at the conference and risk getting
snowed in. I can perform my work anywhere with a laptop and a Blackberry.
Many of the dairy and cattle farmers had
to leave late Friday. These people could
not afford to be snowed in and cut off
from their animals. Many are small scale
family farmers who do not have employees. There was no option but to get home.
They are tied to the land and their farms.
I am supremely respectful of and thankful for these farmers whose hard work
and commitment to a sustainable way of
life is providing hope for a better vision
of our future. B
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Iowa City 319-337-7721
may/june 2007
11
tom’s top ten
1
DOMAINE DE
MONPERTUIS
CHATEAUNEUF
DU PAPE 2003
We recently had the good fortune to
taste with a representative from Neal
Rosenthal Imports and were absolutely
smitten with this lovely Chateauneuf.
One of the key hallmarks of Rosenthal’s portfolio is that the wines are all
terroir driven—that is, they all speak of
the place from whence they came. Here’s
what Josh Raynolds had to say about this
wine: “Smoky and sweet on the expressive nose, which displays a range of red
and dark berry aromas laced with espresso, pipe tobacco, and garrigue. Finishes
rich and long, with building but nicely
buffered tannins.” 90+ points (International Wine Cellar). Suggested retail $45,
New Pi price $39.99/bottle. This wine
will drink well over the next couple of
years, then enter a dormant stage (something Chateauneufs invariably do), and
then reemerge in 3–4 years, like a flower
blooming for the second time.
2
KUNIN WINERY
We met Seth Kunin at the Hospice du Rhône back in 2005 and fell in
love with his wines. We are featuring
two wines from Kunin. The 2005 Zinfandel is a beast from Paso that manages to sidestep the overripe, raisin-like
flavor that tends to plague Zinfandel
from this area. This is simply lovely, full
of blackberry, cherry, and baking spice,
and the cracked black pepper that I’ve
been missing in Zinfandel. One of my
favorite Zins in recent memory and quite
reasonably priced at just $19.99/bottle.
And then we have the Pape Star 2005,
12
Tom Caufield, New Pi Wine Buyer
Seth’s paean to Chateauneuf du Pape.
Seth’s Pape Star is a blend of 50% Grenache, 25% Mourvedre, and 25% Syrah.
As a friend of mine in the biz put it, after tasting it on the 3rd day open, “that’s
jam-up and jelly-tight!” Now, I know
that might sound nasty, but it’s really a
compliment of the highest order. All this
for $17.99/bottle.
to burn, and then a pungent crystalline
finish. This is a masterwork and I’ve had
no better dry Chenin Blanc, ever. We
have precious little of this, but it’s too
good not to share with you. $19.99/bottle, while it lasts. This is a wine to buy six
bottles of, drink one and forget about the
other five for 5–10 years. You will laugh
when you drink these down the road.
3
5
JAUMIER QUINCY 2005
6
CHATEAU ST. MARTIN
SMALL GULLY SHIRAZ
MARANANGA BAROSSA
VALLEY 2003
Now we have a wine that could pull
double-duty as both a Top Ten and a
Best Cellar. The winery made more of
this particular vintage than the importer
asked them to and, long story short, you
get a 91 point, $35 wine for just $17.99/
bottle. Here’s what Josh Raynolds had
to say about it: “Dense ruby. Exotic, expressive nose features deep, chocolaty
aromas of roasted cherry, cassis, and violet. The dark berry flavors are strongly
marked by oak notes of spice, vanilla,
and mocha, but the combination works,
thanks to bright balancing acidity and
silky tannins. Finishes spicy, sweet, and
long, the tannins nicely folded into the
sweet fruit.” 91 points (International
Wine Cellar). Quantities are limited, so
don’t dilly-dally.
4
CHATEAU D’EPIRE
SAVENNIERES “CUVÉE
SPECIALE” 2005
A dream vintage, this wine comes from
a small parcel on their property. The
vineyard is planted in black slate and it
comes through in the mouth with high,
mouthwatering acidity, minerals, slate,
stone, a hint of chalk, big fruit, presence
Well, folks, this one is bittersweet. I
met Denis and Nicole Jaumier in 2003,
when we were on a Kermit Lynch trip
in France. I really bonded with them and
we have brought in every vintage since.
The one thing that always strikes me
about this wine is its minerality. If you
can imagine drinking water that is running over stone, with a delicate essence
of flowers and spice then you might be
getting close. And the bittersweet? The
Jaumiers have sold their vineyard and
this is the last vintage that they will produce. Do yourself a favor and get a couple
bottles of this magical Sauvignon Blanc,
shuck some oysters, grill some scallops,
tie a bib on, and dig in. Bliss. $16.99/bottle, and when it’s gone, it’s really gone.
We have two wines from this perennial New Pi favorite. Cuvée Tradition is a blend of Carignan, Syrah, and
Mourvedre, and as fine a red table wine
as you can buy. In the past we have sold
this wine for $12, but we’ve made a special deal with our importer and are able
to offer it for just $9.99/bottle. A wine
this inexpensive has no right having so
much flavor, so much terroir and character. And then we have the big brother:
“Bronzinelle” 2005. It’s a blend of Syrah,
Mourvedre, Carignan, and Grenache.
This wine is sort of the “luxury Cuvée” of
the lineup, and it’s got flashy, big, teethstaining fruit, quite ripe and robust in
the mouth, but never over the top. This
wine normally runs $18+, but we are
able to land it for $15.99/bottle.
7
DOMAINE DES TRIOS
TOITS / HERBET
ROUSSEAU 2005
This is another wine that we loved at
the Rosenthal tasting. Nice plus to get
home and see that Steven Tanzer’s International Wine Cellar had just written it
up: “Light, bright gold. Intense mineral
and citrus pit aromas, with complicating
notes of beeswax, lanolin, and pungent
flowers. Dense, chewy, deep Muscadet
with concentrated citrus and mineral flavors lifted by a floral element.” 90 points.
I would add that there is also a really nice
mineral/chalk component to the wine.
This will set you back $15.99/bottle,
and that’s one heck of a deal.
8
CH. TRIGNON COTES
DU RHÔNE 2005
Another bittersweet one here. This 2005
entry level Cotes du Rhône is a big step
up, actually tasting more like the Sablet
village level bottling than a humble little
“generic” Rhône. A big, earthy, mouthful of violets and plums, plus a touch
of mineral, and then there’s that earthy
component again. Nice baking spices and
some tannins on the finish make for a
pretty darn serious wine at this price.
The bittersweet is that they have sold
the vineyard, and the only wine to escape a rigorous fining/filtering regimen
by the new owner was this bottling, as it
had already been bottled. The bad news
is that we lose a prime source for village
level Rhônes and Gigondas. Get it while
it lasts, a mere $14.99/bottle.
9
DOMAINE DE FONT
SAINTE CORBIERES
2005
We’ve featured something from this winery pretty much since day one of working
with Kermit Lynch Imports. This is the
basic entry level bottling, and it’s composed of Carignan, Grenache, Cinsault,
and a splash of Mourvedre and Syrah.
If you’re looking for a poster child for
French wine this is it. Leather, earth,
funk, mineral, and then dark, brooding
fruit in the mid-palate. We’ve made a
special deal with our importer and are
able to offer this gem for a mere $9.99 /
bottle. Try this with duck or cassoulet
and you’re getting the picture.
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Experience historic Savannah
& the warmth of the Georgia Coast.
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315 E. Liberty St., Savannah, Georgia 31401
912-604-8548 • www.coastalreg.com
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may/june 2007
13
Goat Cheese is Darn Yummy
Robert Morey, The Big Cheese
S
ome people eat goat cheese for its
health advantages. And it’s true that
goat’s milk cheeses are easier for people
to digest than cow’s milk cheeses, and
that goat cheeses tend to be lower in fat
and flavor-packed.
But the real reason to eat goat cheeses
is that they are darn yummy.
And you have to admit, it’s a marvel
that such a range of dairy products can
be had from an animal whose diet consists solely of tin cans.
Goat cheeses seem to me especially
suited to summer. Their acidity makes
them light and bright in the mouth, perfect for early summer salads.
We carry cheeses from three women
I consider the finest goat-cheese makers
in the United States.
Judy Schad of Capriole in Indiana
makes my favorite fresh Chèvre. It’s all
hand-ladled cheese made from her own
14
herd of goats, and the deceptively simple
cheeses are delicious.
Mary Kheen of California’s Cypress
Grove makes innovative cheeses that are
sublime as well. Her Purple Haze discs
of fresh goat cheese are flavored with fennel pollen and lavender. The aged Humboldt Fog, with its lovely streak of ash
down the middle, is superb.
Our newest goaty offering comes from
Sally Jackson in Washington State, who
makes tiny quantities of cheese in her
kitchen from her own goats. The cheeses come wrapped in chestnut leaves, and
they have a cakey texture and a delicacy
of flavor that’s better to experience than
to try to describe. We get Sally’s cheeses
whenever they’re available to us.
For those of you who think that goat
cheese is too, well,“goaty”—i.e. too strong
or barnyardy—I urge you to try Arina
Goat Gouda from Holland. It’s mild and
creamy, and I don’t know anybody who
doesn’t like it.
Other goat cheeses that frequent my
table are Camellia, a little goatsmilk Brie
from Redwood Hill in CA, and the nutty, savory Garrotxa from Spain.
I also have a weakness for the softripened goat cheeses of France: discs of
Bucheron, the little cakes of Crottin de
Champcol, their larger cousin Chevito.
It’s hard to beat a homemade pizza
with prosciutto, asparagus, mushrooms,
and goat cheese. Sometimes, however, if
it’s too hot to get the oven up to 500º,
I indulge in the simple repast of a crisp
green salad, crusty hearty bread, goat
cheese, and wine.
Sauvignon Blanc, especially from the
Loire Valley, seems positively made for
matching with goat cheeses. Then again,
goat cheese marries well with Austrian
Gruner Veltliner, or Spanish Albarino,
or, come to think of it, dry Riesling.
Yum. Drink Pink
Robert Morey, New Pi Wine Guy
H
ere’s a New Year’s Resolution you
can make today and keep, painlessly: I Will Drink More Pink Wine
This Summer. And we here at New Pioneer are here to help you.
In these United States, rosé wine is the
underdog of underdogs. Americans think rosé is
always sweet, or, as some of my customers have suggested, “it’s a sissy-pants wine.”
Much of the blame for this wide misunderstanding can be pointed at one wine:
the mass-marketed and staggeringly popular Beringer White Zinfandel. And I won’t
deny that BWZ is not to my liking: I find it Kool-Aid® sweet and insipid stuff.
But friends, there is a whole world of dry rosé wine out there that you’re missing. So lay aside your prejudices and dive into the pink wine pool.
Europeans have been doing this forever. To them, dry rosé is the essence of summer in a bottle. Here are the top five reasons you should be drinking pink wine at
least twice a week all summer long:
5. Aesthetics. Look at it in the glass. You’d never expect so many different shades
of pink, and every one of them is absolutely beautiful.
4. Price. You can find a rosé for over $20, but most are well below that, with several cheaper than $10.
CROPP Cooperative, owner of the Organic Valley
Family of Farms brand, announces it is raising capital
through the sale of Class E, Series 1 Preferred Stock.
This stock carries a cumulative annual dividend
of 6%, to be paid quarterly.
Cooperative Regions of Organic Producer Pools (CROPP)
PR E FE R R E D STOC K
MINIMUM INVESTMENT $5,000
The Offering Circular may be obtained by calling the CROPP Cooperative
office at: 888-444-6455 or by visiting our website at www.organicvalley.coop
This announcement is not an offer to sell the Class E, Series 1 Preferred Stock and it is not soliciting
an offer to buy the Class E, Series 1 Preferred Stock in any state where the offer or sale is not
permitted. The Class E, Series 1 Preferred Stock is offered only by means of CROPP’s Offering Circular.
3. Sociability. A fine dry rosé can appeal to any wine drinker, from the greenest novice to the most jaded curmudgeon.
And it is impossible to remain in a bad
mood when you’re drinking pink wine.
2. Food companionability. With the
possible exception of Champagne (which
is, alas, more expensive), there is no more
versatile food wine than dry rosé. Fresh
garden salads, stir fry, spicy foods, pizza,
even grilled steak can be improved by the
addition of a glass of good dry rosé.
1. The most important reason, of
course, is flavor. Dry rosé is yummy. And
it’s fun to drink.
We at New Pioneer Food Co-op have
been dry rosé cheerleaders for years, but
this year we have really expanded our
offerings. Our selection spans the wine
world, with offerings varying in texture,
weight, and flavor profile.
We’re even offering, for the first time
ever, a class on dry rosé wines. Come
join us on June 7t, from 6–8pm at the
Coralville store, where we’ll sample at
least a half-dozen of our current favorites, with light appetizers to match. The
TRANSCENDENTAL
MEDITATION®
Maharishi
Program
“I look at the time I put into my
Transcendental Meditation as an
investment in myself. It’s one of
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Tower Companies
REDUCED STRESS = HEALTH + HAPPINESS
+ QUALITY OF LIFE + ENLIGHTENMENT
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Cedar Rapids Office • Please Phone for Appointment
209 29th St. NE • (319) 365-0333
Visit us at: www.TM.org • www.IowaPeacePalaces.net
Maharishi Enlightenment Center and Transcendental Meditation are registered or
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Corporation and used under sublicense or with permission.
may/june 2007
15
Federal Judge Orders First-Ever Moratorium on Sale of
Genetically-Altered Seed
Article Courtesy of The Center For Food Safety
O
n March 12, 2007, a Federal judge
ruled that the U.S. Department of
Agriculture’s (USDA’s) 2005 approval of
genetically engineered (GE) alfalfa is vacated and ordered an immediate halt to
sales of the GE seed. The ruling follows
a hearing last week in the case brought
by the Center for Food Safety (CFS)
against the U.S. Department of Agriculture (USDA) for approving GE alfalfa
without conducting the required Environmental Impact Statement.
“We are pleased that the judge called
for halt to sales of this potentially damaging crop,” said Will Rostov, a Senior
Attorney for CFS. “Roundup Ready alfalfa poses threats to farmers, to our export markets, and to the environment.
We expect the USDA to abide by the
law and give these harmful effects of the
crop full consideration.”
The preliminary injunction ordered
by Judge Charles Breyer in the Federal
Northern District of California today
follows his ruling last month finding that
USDA violated national environmental
laws by approving GE alfalfa without a
full Environmental Impact Statement.
Backyard Abundance
Help the environment in your own
backyard—Tours start in May!
Visit http://BackyardAbundance.
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16
Monsanto and Forage Genetics, the developers of the GE alfalfa seed, argued
against the injunction. But while Monsanto and its allies claimed that delaying the sale or planting of their GE seed
would harm farmers, the judge found
otherwise.“Disappointment in the delay
to their switch to Roundup Ready alfalfa
is not an interest which outweighs the
potential environmental harm…” posed
by the GE crop, he wrote.
This decision is consistent with
Judge Breyer’s ruling of February 13t,
in which Judge Breyer found that the
USDA failed to address concerns that
Roundup Ready alfalfa will contaminate conventional and organic alfalfa.
The ruling noted that “…for those farmers who choose to grow non-genetically
engineered alfalfa, the possibility that
their crops will be infected with the en-
gineered gene is tantamount to the elimination of all alfalfa; they can’t grow their
chosen crop.” Commenting on the agency’s refusal to assess this risk and others,
the judge said “Nothing in NEPA, the
relevant regulations, or the case law support such a cavalier response.”
Judge Breyer will hold a hearing and
is expected to decide whether to impose
a permanent injunction.
The Center for Food Safety represented itself and the following co-plaintiffs in the suit: Western Organization
of Resource Councils, National Family Farm Coalition, Sierra Club, Beyond
Pesticides, Cornucopia Institute, Dakota
Resource Council, Trask Family Seeds,
and Geertson Seed Farms.
For more information, please visit
www.centerforfoodsafety.org. what’s for dinner?
GOURMET GRILLED
CHEESE
Make dinner easier on yourself with three recipes featuring ready-made ingredients from New Pioneer’s delicious deli. These quick and easy ideas are
perfect for moms-on-the-go.
JEN’S PESTO YUMWICH
Recipe courtesy of Jenifer Angerer,
Marketing Manager
Makes 4 sandwiches
New Pi Deli Kalamata Neufchatel
Muenster cheese
Australian Cheddar cheese
1 loaf New Pi bakehouse bread,
sliced
Make this sandwich assembly-line
style! Line up eight slices of bread (buttered on one side, buttered side down)
and spread with Kalamata Neufchatel
on the non-buttered side of four slices. Place the Muenster and Australian
Cheddar on the other four slice of bread.
Match the sandwich halves together and
cook for approximately three minutes
per side on your pre-heated griddle, or
until cheese is melted.
Recipe courtesy of Jen Knights, New
Pioneer Food Co-op Board Member
PASTA WITH ROMA
CREAM SAUCE
Recipe courtesy of Liz Weinberg,
New Pioneer Food Co-op Member
1 loaf bakehouse Persian flatbread
New Pi deli spinach walnut pesto
New Pi deli roasted red peppers,
sliced
Smoked turkey slices
Smoked provolone cheese, sliced
thin
1 8-oz. containter New Pi deli
Roma tomato spread
1 pint half and half
2 New Pi deli roasted portabella
caps
1 lb. pasta (your choice)
Cut the flatbread in half lengthwise,
to make a top and bottom half. Spread
pesto on each half. On the bottom half,
layer turkey and cheese. Spread the top
half generously with roasted red peppers.
Place the two halves on a baking sheet,
face up, and bake at 400º for about 1012 minutes, until the cheese melts and
both halves are heated through. Serve
with freshly sliced apples. Yum!
Bring water to a boil and cook pasta
until al dente.
Meanwhile, empty the container of
spread into a skillet and add the half
& half. Whisk together and simmer.
Slice roasted portabella caps and add
to sauce.
Drain pasta, reserving a little of the
water. Toss the pasta with the sauce. Add
a little of the pasta water if necessary.
Paws
Claws
&
Housecall Veterinarian
Dr. Ana Falk
319-621-4449
Traditional and
HOLISTIC Medicine
Acupuncture and Chinese Herbs
may/june 2007
17
Long Range Planning for New Pioneer
Peter Fisher, New Pioneer Food Co-op Board President
T
he focus of the Board’s annual retreat
in March was the issue of long range
planning and growth. Growth in sales
over the past several years has brought
the Coralville store to the point of profitability; we are now closer to fully utilizing
the capacity of that store, and it generates
total sales close to the Iowa City store. At
the same time, the Iowa City store has
continued to experience growth, though
at a slower pace. With less than half the
square footage of the Coralville store, the
older store is crowded at times, and generates sales per square foot far above the
average for natural foods co-ops. Recent
improvements have increased the capacity of the store and greatly enhanced the
feel of the store. Still, it would be nice to
have more workspace for employees and
to be able to offer the variety of products
available in Coralville.
Consideration of possible future expansions is driven not just by the desirability of more space at Iowa City. Part
of the Co-op’s mission is to expand the
purchase of natural and organic foods,
and to nurture the development of local
food production by expanding the market for local natural foods producers. A
larger downtown Iowa City store would
help further these parts of our mission,
as would an additional store. Discussion
of the possibility of an additional store
has focused on the east side of Iowa City
and on Cedar Rapids.
The majority of the Board did not feel
that New Pi should pursue expansion at
present. A third store in the Iowa City area
would be difficult to justify, requiring a
substantial investment in space, equipment, and staff and drawing most of its
sales from the existing stores. We would
increase our costs far more than our sales
with such a strategy and risk significant
18
losses. The Board agreed that a more sensible strategy is to simply be open to opportunities to replace the Iowa City store
at some point with a larger store in the
same area. The current location remains
an excellent one, despite the constraints of
the site and the flood plain regulations that
prevent expansion of the existing store.
It is quite possible that a market
analysis would show that Cedar Rapids
could support a natural foods co-op. The
size and demographics of the metro area
suggest that it could (it is substantially
larger than the Iowa City area, which is
already supporting two stores). While
such a new store would be consistent
with the mission of the Co-op to expand
the market for organic and natural foods
and to promote local food production, it
raises issues of governance. How would
a local cooperative function with members in two different areas?
In the end, the Board decided that the
Co-op should focus its resources and energies on existing needs at the two stores.
Additional upgrades to the Iowa City
store have been planned for some time.
The general management team is developing a plan for improvements to the
Coralville store. We will soon begin to
plan for improving administrative office
facilities, now housed in cramped quar-
ters on Iowa Avenue. At the same time,
the market for organic foods, while growing, is becoming considerably more competitive as large retailers enter the market
and price aggressively. This makes expansion somewhat riskier, as our profit
margins may be forced down. In light
of all these considerations, the Board
has chosen to strengthen the Co-op at
its existing locations rather than pursue
expansion at this time.
Be assured that any future expansion
planning (including replacement of the
Iowa City store) would include substantial membership involvement. And any
final decision on expansion would, by
our bylaws, require approval of the membership in a vote. For now, we are moving
ahead with a continued commitment to
our existing stores. Repair: 3 1 9 . 3 3 7 . 4 6 1 6
Sales: 3 1 9 . 3 3 7 . 5 2 8 3
424 Highland Court, Iowa City
w w w. w h i t e d o g a u t o . c o m
grocery top picks
Traders Point Creamery Yogurt—A creamy drinkable yogurt that was voted America’s best at the American Cheese Society Conference in Louisville, Kentucky. Flavors
include Banana Mango, Wildberry, Whole Milk, and Low Fat Vanilla. $5.99/32 oz.
Wildwood™ Yogurts & Smoothies—Made in Grinnell, Iowa, this soyogurt is packed
with soy protein and calcium. Plus, it’s the only unsweetened plain soyogurt available.
Add this heart-healthy yogurt to your diet. $2.99/24 oz. Smoothie varieties include
Mixed Berry, Apricot Mango, and Key Lime. $1.89/10 oz.
Cultural Revolution™ Yogurt—A European style yogurt that’s produced in Kalona,
Iowa. Locally made, and lower in sugar. What’s not to love? $.99/6 oz.
Grace’s Best Sunflower Cookies—Tiny, tasty little crunch bombs with a nutty flavor that’s sure to please. They’re all natural and made from an authentic Midwestern
recipe that’s big on taste. $4.79/12 oz.
Red Avocado Veggie Burgers—Available in the frozen section, these veggie patties are
made right here in Iowa City. 100% organic and totally vegan, Chef Dave Burt packs
a wallop of flavor in every healthy burger. $4.49/2 pack, $6.99/4 pack
Alter Eco™ Rice and Quinoa—Offering fairly traded products that support cooperative farmers throughout the world, Alter Eco is a leader in offering sustainably farmed
ancient grains. Quinoa is a powerhouse grain that is high in protein and amino acids. The rice comes in flavors such as Coral Red Jasmine, Heavenly Scented Jasmine,
Purple Jasmine, and Coral Rice. $3.99/lb.
Go Macro Macrobars®—These delicious macrobiotic bars are made with no refined
sugars or artificial sweeteners. Diary and egg-free and organic! What could these bars
do for your morning? $2.99/2.5 oz (Peanut Butter Chocolate Chip), $2.99/2 oz. (Granola Delight), $3.19/2 oz. (Cashew Butter)
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319.351.7845
1100 Fifth Street, Suite 201
Coralville, Iowa
Residential • Relocation • New Construction • Mortgage Services
RuhlHomes.com
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BYTES
Product Plunder Of
The Week: Antibacterial Hand Cleansers
A new study published on the Environmental Science & Technology research website found that triclosan, a
widely used ingredient in antibacterial
hand sterilization products, combines
with chlorine in tap water to make the
toxin chloroform. The researchers found
that people using these products would
be exposed to chloroform levels 40 percent higher than that found in tap water. Chloroform is a toxic chemical and
a probable carcinogen. Previous studies
have shown that the overuse of antibacterial soaps produces “super bacteria” that
are able to survive exposure to antibacterial products. It is recommended that
such products be used on limited and
minimal levels.
Body Myrgth
Massage • Shiatsu • Energywork
Light Language Healing Grids
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Reiki Master/Teacher
Licensed Massage Therapist
PHONE:
319-338-5756
bodymyrgth@yahoo.com
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Gift certificates available.
may/june 2007
19
Patronage Dividend Checks
The New Pioneer Board of Directors has issued patronage dividend checks in the name of the Co-op members listed below. The
checks have been issued for the prior three fiscal years. The members
below may have a check from one or more of these fiscal years. Checks
Adams, Dan
Ahmed, Mellissa
Akyea, Ansa
Anders, Merg
Anderson, Judy
Anderson, Kathryn
Andrews, Rebecca
Arndt, Grant
Arregui, Carlos
Badakhshan, Mariam
Barrash, Joe
Basinger, Nathan
Beckett, Brooke
Benda, Teresa
Bentley, Janet
Berg, Mary J
Berkson, Peter
Bisenius, Robert
Bishara, Dori
Blanck, Wendy
Bolgatz, Jane
Bottsford, Justin
Brady, Tundi
Brooks, Gregory
Brown, Matthew
Brown, Stacey L.
Brt-leach, Amy
Bruskewitz, Nicole
Bryant, Rachel
Buckholz, Laura
Buckvold, Anne
Caprar, Vasile Dan
Carlozzi, Sara
Carpenter, B W
Carver, Ryan
Clabaugh, Martha
Corson, Sarah
Craig, Peter
Davis, Sybil
Del Valle, Antillana
Denman, Sue
Ditsler, Elaine
Donald, Ravin
Dray, Beth
Dujour, Marc
20
Dusek, Christopher
Edwards, Dell
Entsminger, Shawn
Ervanian, Mary
Evces, Mike
Fehn, Marilyn
Fetzer, William
Fischer, Wallace
Flanagan, Bill
Fowler, John A
Frauenholtz, George
Gatica, Juan A
Gibson, Nate
Gieger, Charles J.
Gillespie, Emory
Gogos, Dimitra
Gonnerman, Sarah
Gore, Susan
Goree, Susan
Graham, Jorie
Graham, Maggie
Grigals, Laura
Gronbeck, Wendy
Gupta, Sanjay Kumar
Gutierrez, Laura
Haack, Melissa
Haag, Anne
Hall, Ralph
Hammerstrom, Joy
Hanrahan, Terry
Hanson, Franklin
Hardy, Michael
Harper, Jennifer
Harry, Brian
Hatasa, Yukiko Abe
Heineking, Mark
Hendersen, Rich
Herzog, Catherine
Holtz, Carla E
Hong Park, Man Kwi
Horner, Kathleen
Howe, Barb
Humphrey, Karen Harris
Ilten, Barbara
Johnson, Marjorie Mariam
have either been mailed and returned to the Co-op, or no mailing
address is available. If your name is on the list please contact either
Sandy or Jessie at the Co-op’s administrative office (319) 338-9441
between the hours of 9:00am and 5:00pm, Monday – Friday.
Johnson, Evonne
Jonas, Dave
Jordahl, Jonathan
Jordan, Jed
Joy, Nancy
Jugessur, Astanand
Kachenko, Sally
Kasper, Meghan
Katz, David
Kearney, William
Kelly, William
Kelly, Kristin
Kendrick, Tracy
Kent, Anne
Kirk, Kevin
Kopp, Ulla
Kraft, Andi
Krantz, Beth
Kratzer, Alicia
Kreiter, Clare
Kumar, Priya
Lauer, Geoffrey
Lavier, Julie
Lee, Choong Won
Lee, Hee-eun
Lemke, Clare
Levinsky, Allie
Limnander, Andre
Litersky, Joel
Loebsack, Sarah
Lori, Nicolas
Lyman, Allison
Lyons, Winona
Maher, Andrew
Malanchuk, Oksana
Martlin, Luke
Mc Auster, Deb
Mc Donald, Jeff
Mc Farland, Valentina
Mc Govern, Maggie
Meade, Molly
Merker, Kim
Merlan, Steve
Miller, Nathan
Moore, Jennifer
Mullin, Molly
Myers, Barbara J
Neuhaus, Paula
Nyberg, Jenell
Offutt, Rita
Oliver, Alison
Papineschi, Denis
Parrott, Marcus
Partee, Anthony
Pasarescu, Ovidiu
Perniciaro, John
Phillips, Angela
Plott, Sam
Poggenklass, Rob
Pollman, Monica Foley
Power, Siobhan
Qalbani, Adnan
Ramstad, Patricia
Ray, Michael
Renfro, James
Rian, Pete
Rice, Tom
Richebe, Philippe
Robinson, James
Rowley, Nancy
Runyan, Randy
Russell, James
Sacks, Amy
Sander, Marlee
Schryver, Jill
Schultz, Robert
Schweitz, Elizabeth
Scullion, Rosmarie
Secor, Nanette
Selim, Katy
Semones, Jeff
Sharkness, Kevin E
Sippy, Roseann
Smith, Elaine
Smith, Eleanor
Soukup, Andrew
Soules, Jamela
Spitzer, Mary
Stakland, Eric E
Stark, Mary
Starner, Tim
Steele, Clay
Stoeffler, Thomas
Stromquist, Matthew
Strottmann, Jeff
Sueppel, Stephanie
Swafford, Ed
Taylor, William
Terry, Nicole
Teubner, Gillian
Theis, Catherine
Thomas, Matt
Thompson, Jodana
Thorpe, Patricia
Todd, Linda
Tomus, Melissa Brown
Tone, Heather
Tripp, Brandy
Trussell, Melissa
Tullis, Stacey
Ueda, Kenichi
Ufkes, Frances
Virant, Justin
Ward, Trudy
Wendroff, Gloria
Wetzel, Curt
Wever, Jerry
Whitlatch, Hays
Whittington, Gary
Wiegard, Jim
Wilk, Cara
Williams, Julie
Willis, Eliza
Wilson, Mary Mann
Wilson, Troy
Wilson, Craig
Winnike, Jean
Wochner, Jennifer
Wodtke, Angela
Wooldridge, James E
Wortzel, Brian
Youstra, Brett
Zaehringer, Lyle
Zalesky, Peter
HUGS: Help Us Give Slings
HUGS for Indonesian Tsunami and Earthquake Relief. Mothering magazine featured HUGS on their website – get yours at New Pi! Visit www.mothering.com
or www.yuki-michelle.com/hugs (New instructions are up.)
Pictured at right Jun-Nicole Matsushita with Khoi Tong (6 months)
Yuki-Michelle Matsushita with Tai Peete (19 months)
Susie R. Garton
LMT, ABT, ABMP, NCTMB
Licensed Massage Therapist
Shiatsu & Massage
Therapy at Towncrest
2418 Towncrest Drive
Iowa City, IA 52240
(319)430-6310
may/june 2007
21
Natural Approaches
to Preventing
Osteoporosis—More
Than Just Calcium
By Deborah Savran,
Article Courtesy of The Mix Newsletter
T
here is great beauty in the function of our skeletal system when
in balance. We begin to form our bones
21 days after conception. By 50 days, the
206 embryonic bones of our body are set
in place. The mature versions of these
bones carry us through life’s journey, and
can outlast us by millions of years. Bones
protect delicate vital organs and nourish our bodies by supplying a reserve of
minerals. Bone marrow plays an essential role in immunity, and powerful restorative cells can repair damaged bone.
When this balance is compromised, we
truly “feel it in our bones.” One common
and serious manifestation of such an imbalance is osteoporosis.
What Is Osteoporosis?
Osteoporosis is a silent disease, as
many people do not notice any symptoms until a fracture occurs. The condition is characterized by low bone mass and
changes in bone structure. Bones become
fragile, dramatically increasing the risk of
fractures, particularly of the spine, hips,
and wrists. Consequences of fractures can
be severe and life-threatening. Chronic
pain, immobility, loss of height, and a
slouched back with a protruding lower
abdomen are common side effects.
Low bone mass is a concern for half
of the over-50 population in the US, and
200 million people are affected worldwide. Both men and women can develop
osteoporosis. Women, however, are at a
significantly greater risk after menopause,
when the protective effects of estrogen
22
are reduced. The good news is that there
are many avenues we can take to effectively prevent and treat osteoporosis.
The Calcium/Vitamin D
Connection
Calcium is often the first thing that
comes to mind when talking about bone
health. Peak bone mass is achieved in
the third decade of life and is largely determined by calcium intake in adolescence. When intake is low, osteoclasts,
a type of bone cell, pull calcium out of
bone to maintain proper levels in the
blood. Thus, maintaining sufficient intake of the mineral throughout life can
slow bone loss as we age.
It is important to know that calcium relies on the presence of vitamin D
to be absorbed and to facilitate the biochemical process that turns calcium into
bone. Vitamin D also has a relationship
in maintaining muscle strength, which is
vital in preventing osteoporosis-related
falls. Getting enough vitamin D with
adequate calcium significantly increases
bone density and decreases the likelihood of fractures by 50 percent.
Although our body can synthesize
vitamin D from sunlight, even people
who spend a lot of time outdoors are at
risk of deficiency in winter. Our ability
to naturally synthesize vitamin D also
declines as we age and with sunscreen
use. To get therapeutic yet safe sun exposure, use a natural 15+ SPF sunscreen on
the delicate skin of the face, but expose
the arms and legs for 10–15 minutes
without sunscreen, weather permitting.
If staying outside longer, apply sunscreen
to exposed skin.
Whole foods are ideally our best
source of nutrients. Foods that provide ample vitamin D include shitake
and morel mushrooms and the liver oil
of salmon, halibut, and herring. As few
foods are abundant in vitamin D, supplements become necessary, particularly
in winter. This is especially the case for
anyone with osteoporosis or osteopenia, postmenopausal women, and others at high risk.
Benefits of vitamin D are most apparent at 800–1,000 International Units
(IU) daily, while toxicity can occur with
doses exceeding 2,000 IU per day. Vitamin D supplements are contraindicated
for people with hyperparathyroidism.
Pregnant and lactating women, along
with people with kidney conditions,
should consult with their health practitioner before taking supplements.
While vitamin D increases absorption of calcium, other substances can
decrease absorption or increase excretion. These include caffeine, tobacco, alcohol, salt, refined sugar, and excessive
protein. Avoid these in excess, but especially when eating high calcium foods,
including most dairy products, dried figs,
soaked nuts (soaking removes phytates
which inhibit absorption), sesame seeds,
tempeh, tofu, edamame, rhubarb, canned
salmon with bones, collard greens, parsley, and quinoa.
Calcium supplementation in the form
of calcium citrate or calcium carbonate
is recommended at 1,000–1,200 mg per
day for the average adult. Our bodies
cannot absorb large amounts at one time,
so space out your intake of calcium-rich
foods and supplements.
Other Therapies & Considerations
Vitamin K2 contributes to production of collagen, the basic protein material
of bone. Supplementation at 110 micrograms per day may reduce the likelihood
of hip fractures by 30 percent. Just one
portion of broccoli, cauliflower, Brussels
sprouts, or spinach contains more than
110 micrograms, making vitamin K2
readily accessible through whole foods.
Five servings of fruits and vegetables
a day can easily provide other bone-supporting micronutrients, such as magnesium, potassium and vitamin C.
Regular weight-bearing aerobic exercise, strength training, and balance training can help prevent falls, halt bone loss,
and increase bone density. Weight-bearing exercise is anything that uses your
legs to support the rest of your body, such
as running or stair climbing. Strength
training is exercise using weights such as
dumbbells or ankle weights. Many yoga
poses, like mountain pose and tree pose,
are excellent for balance training.
Be proactive—talk to your health
practitioner about bone health and get
a bone-density test if appropriate.
Teach your children—encourage lifelong bone-healthy diet and exercise habits to minimize the risk of osteoporosis
later in life.
Restoring essential balance to the
skeletal system takes awareness and dedication. This begins with creating a diet
that meets your individual needs and
includes a wide variety of high-quality
foods, rich in bone-supporting nutrients.
To further support your bone health,
make a commitment to exercise regularly, take appropriate supplements, and
make healthy lifestyle choices. Taking
these steps is fundamental to the development, maintenance, and restoration of
optimal bone density, and to the body’s
overall vibrant health.
Deborah Savran is a naturopath, herbalist and massage therapist specializing in
natural fertility enhancement and women’s
health. Readers are advised that the food,
nutrition, and health information presented
in these pages is for informational purposes
only; consult your health care practitioner
for medical advice. May is Older Americans Month,
a way for us to celebrate the achievements
and contributions of older persons to our
community. The theme for this year’s
celebration is Older Americans: Making Choices for a Healthier Future, and
what better way to learn about healthy
choices than with a visit to New Pioneer
Food Co-op?
Check out this article to find out
more about preventing osteoporosis, a
disease that affects over 10 million older
Americans. According to the National
Osteoporosis Foundation, one in two
women and one in four men over age 50
will have an osteoporosis-related fracture
in her/his remaining lifetime.
Don’t forget, Senior Discount Day is
the first Monday of each month. Members 60 years and better receive 10% off
their purchase on Senior Discount Day.
Plus, every Monday, seniors receive 20%
off all supplements.
Resources
Alexander, R. McNeill, Human Bones, a Scientific and Pictoral Investigation, PI Press, 2005.
“Calcium and Vitamin D in the Prevention
and Treatment of Osteoporosis—a Clinical
Update,” Boonon, S., Vanderschueren, D.,
Haentjens, P., and Lips, P. Journal of Internal
Medicine 2006; 259: 539-552.
The George Mateljan Foundation website
www.whfoods.com/genpage.
php?tname=george&dbid=79
www.whfoods.com/genpage.php?tname=ge
orge&dbid=194
Germano, Carl, RD, CNS, LDN, The Osteoporosis Solution, Kensington Books, 1999.
Healthline - www.healthline.com/galecontent/
skeletal-development-1
National Institute of Arthritis and Musculoskeletal and Skin Diseases www.niams.nih.
gov/bone/
National Osteoporosis Foundations (NOF)
www.nof.org
Nelson, Miriam E. Ph.D., Strong Women,
Strong Bones. Putnam, 2000.
“Osteoporosis: the Role of Micronutrients,
“Nieves, J.W., American Journal of Clinical
Nutrition, 2005; 81:1232S–1239S.
Root, Leon M.D., Beautiful Bones Without Hormones, Gotham Books, 2004.
may/june 2007
23
Bike to Work Week
Jenifer Angerer, Marketing Manager
www.cicbikeweek.org
T
he Iowa City/Coralville Bike to
Work Week will be held May 14t
through the 18t. The goal of Bike to
Work Week is to promote bicycling as
a healthy transportation alternative that
reduces traffic and air pollution.
Citizens of Iowa City and Coralville
are encouraged to bike to work and
school during Bike to Work Week. Once
you discover the freedom, convenience,
and fitness benefits of biking to work,
you’ll wonder why you didn’t start riding sooner. Bicycling can be a convenient,
dependable, and virtually free mode of
transportation. And bicycling burns
about 500 calories an hour, so you can
commute and stay fit at the same time.
Some of you may be saying, “I would
bike to work if I had a safe route, or if I
had a place to park my bike.” You may also
ask, “What do I do with my clothes and
hair?” The trails in Iowa City/Coralville
and the surrounding areas are expand-
ing all the time. You can make it from North Liberty to Coralville, the University
Hospital, and into Downtown Iowa City all with the trail system (you will have to
ride on a couple of streets near City Park, but it’s residential). Trail maps can be obtained at local bike shops, the lobby of Iowa City City Hall, or at www.jcog.gov. If
showering is a necessity after your morning ride and there is not a facility at your
job, try the community recreation centers or other gyms (ask permission first—there
may be small fee). Mornings are cooler and you may not work up a sweat getting to
work, just freshen up with wet wipes. And for the helmet hair—worry less—it will
eventually lie back down, and this can be your badge of pride for riding to work.
Clothes can be carried in a backpack, messenger bag, or if you want to get things
off your back invest in a bike rack and panniers. If your clothes get wrinkled during
transit—worry less—and spray a little water on the wrinkles—they will fall out. If
there is not a bike rack for bikes at your place of employment ask your employer for
one. It may encourage others to ride too.
Bike to Work Week will kick off on Monday, May 14t from 7:00 – 9:00am with a
bicycle commuter roadside breakfast at College Green Park on College St. At 5:00pm
join the crowd for a Bike/Bus/Car race from Coral Ridge Mall to Old Capital Mall.
Last year the biker won, let’s see who gets there first this year!
Tuesday, there will be another commuter roadside breakfast from 7:00 – 9:00am
at the Coralville New Pioneer Food Co-op in City Center Square.
On Wednesday, New Pi hosts a casual group ride from Old Pi (Iowa City New
Pi, corner of Van Buren and Washington Streets) to New Pi (City Center Square in
AMMA
Come meet Mata Amritanandamayi,
a renowned humanitarian
& spiritual leader.
coralville, Iowa
Free Public Programs:
July 2nd - 10 a.m. and 7:30 p.m.
July 3rd - 10 a.m. and 7 p.m.
• Mornings – meditation, individual blessings
• Evenings – spiritual talk, music, meditation,
individual blessings (Devi Bhava on 3rd)
All programs held at Coralville Marriott
Hotel & Convention Center
300 East 9th Street
Visit www.ammaiowa.org for information or call 1-319-541-0190
24
Coralville). Riders will meet at 5:30pm
in Chauncey Swan Park embarking at
6:00pm to ride to the Coralville New
Pioneer Food Co-op. Of course, great
tasting refreshments will be supplied
compliments of New Pi!
New Pi will also be raffling off two
bikes—one at each store. To get your
name in the drawing, ride your bike to the
store during Bike to Work week and fill
out an entry form. One form per day, per
person. Winners will be drawn on Saturday the 19t. Bike sizes are limited.
The week will wrap up with a free
party on Friday at Fitzpatrick’s from 5:00
– 7:00pm. Food, drinks, and live music
from the New Beat Society will set the
stage for some great fun. A grand prize
drawing will be held at 6:30pm. Win
fabulous prizes provided by the Broken
Spoke, Geoff ’s Bike and Ski, World of
Bikes, and Scheel’s! Tickets for the drawing are available to those riding a bike
to work or to shop.Various businesses
and retailers around town, like New Pi,
will dispense a ticket for each day you
ride. Tickets will also be available to anyone participating in the bicycling events
throughout the week. One ticket equals
one entry in the drawing.
Families are welcome. See you on the
road and remember—RIDE RIGHT!
For additional information log onto
www.cicbikeweek.org WILLOWWIND SCHOOL
Can’t Make It To The Store?
Want Your Groceries to
Come to You?
Call One Of These Great Delivery
Services & Get Your New Pi Products
Delivered To Your Door!
Corridor Courier & Delivery
Professional Errand & Courier Service
Fully Insured, Licensed, & Bonded
A Family Owned Business
Call 319-351-3881 or Toll-free 877351-3881 to schedule a delivery today!
Velocipede
Bike Delivery Service—Volunteer Run
and Environmentally Conscious
Proceeds Donated to Various Environmental & Community Causes
Free Mystery Prize & Zine With Each Order!
Call 319-351-5494 for deliveries.
CPB
REMODELING, Inc.
"painting excellence"
exterior
interior
decks
christopher berg
Iowa City, IA 52245
(319) 338-3453
Pre-Kindergarten through 8th grade
Individualized instruction x Rigorous academic offerings
Latin, French & Spanish x Fine arts, math & science
Small multi-age classes x After school program
Member, Independent Schools Association of the Central States
Established 1972
Summer 2007 moving to 950 Dover St.
NOW ENROLLING
Call for more details
226 S. Johnson St., Iowa City x 319.338.6061 x www.willowwind.org
may/june 2007
25
Take the “Higher Ground”
in Your Next Coffee Purchase
Article courtesy of Higher Grounds Trading Company
A
t Higher Grounds Trading Company, our mission is to create a humane model for global trade. By sourcing
exceptional coffees at prices well above
fair trade minimums, we are re-distributing decision-making and much-needed
cash to our coffee-producing partners
who are leaders in sustainable development and environmental preservation.
Through regular communication, yearly visits, and collaboration with human
rights and development organizations,
Higher Grounds is proud to offer our
customers a first-rate coffee and the opportunity to create social change.
Most conventional coffee companies
are worried exclusively about the bottom
line: profit. This practice is not only unethical, but unsustainable. By focusing
solely on increasing profits, companies
are ignoring the devastating impact of
buying coffee below the cost of production. At Higher Grounds we are dedi-
Photo by Gary Howe.
cated to considering the livelihood of the coffee farmers when making all business
decisions. By exceeding the standards of the Fair Trade Labeling Organization and
working closely with fair trade farming cooperatives, we are providing farming families the resources they need for a decent livelihood, rather than watching them succumb to economic duress and preventable disease.
Conventional coffee is grown using heavy, indiscriminate doses of pesticides and
herbicides in cleared fields—damaging the soil and groundwater. Higher Grounds is
proud to be working with cooperatives that are either certified organic or in transition to becoming certified (meaning they are practicing organic farming techniques
and are awaiting certification). Organic farming methods include living terraces, composting, and the production of coffee under a canopy of shade preventing the loss of
habitat for insects, birds, and animals. The USDA organic seal on each bag assures
the coffee meets internationally recognized standards for organic production.
Amidst a struggle for indigenous rights and preservation of their rich culture in
the Highlands of Chiapas, Mayan farmers produce some of Mexico’s finest coffees.
Coffee accounts for ⅔ of all organic acreage in Mexico. Fifty percent of all organic
coffee in the country is produced by indigenous farming groups. Ninety percent of
all coffee growers in Mexico are small-scale farmers with less than 12 acres of land.
experience
a whole new world
Om
gifts for body & soul
spiritual gifts jewelry 22k gold
silver gem stones clothing statues
art incense singing bowls
home decor & accessories
fair trade & handmade
105 South Linn, Iowa City
Store Hours: 10-6 Monday-Saturday, 12-5 Sunday
319-358-1282
26
Judith Clinton, LMT, NCTMB, NC#1303
Advanced Rolfer® and Movement Teacher
Thanks to all of my good friends, family, and clients.
I am back and looking forward to seeing/working with you.
(910)622-4109
judithclinton@earthlink.net
www.itahealing.com
107 5th St., Coralville (after May 20th)
Coffees from the Mayan Highlands of Chiapas, Mexico are some of the fullestflavored and smoothest the world has to offer. Higher Grounds Trading Co. is proud
to be working with three co-ops to bring top quality fair trade, organic and shade
grown coffees to you. New Pioneer Food Co-op is proud to offer Higher Grounds
Trading Company coffees in both stores.
Featured Farmers
Maya Vinic
Guided and Inspired by the knowledge of their ancestors, Maya Vinic (Mayan Man
in Tzotzil) is a cooperative of over 700 small-scale coffee growers from the Mayan
Highlands of Chiapas. The cooperative is certified organic by its local certifier, Certimex. The certification allows them to demand a higher price from local and international coffee buyers, thus ensuring better care for their families as well as mother earth.
continued on page 28
How will you spend your Saturday afternoon?
We know you’re busy, and you have more important things to worry
about than, let’s say, scrubbing your toilet. Your weekends should be
your time to connect with loved ones and enrich your life, not clean
your house. MaidPerfect is a socially responsible company that offers a
great selection of cleaning options, including an eco-friendly cleaning
that utilizes only non-toxic, biodegradable products that won’t leave
behind harmful residues, so family and pets are safe. We also offer some
of the industry’s highest wages, because we believe in treating our
maids ethically and promoting trust and accountability. Give us a call
today and take back your weekends!
All New Pioneer Co-op members will receive
a 20% discount, just by mentioning this ad!
organic
BYTES
Paper Or Plastic? San
Francisco May Be First
In Nation To Regulate
Grocery Bags
The San Francisco Board of Supervisors is considering a measure that would
require grocery stores with annual sales
of at least $2 million to provide customers with grocery bags made of recyclable paper or plastic that can be turned
into compost, or sturdy cloth or plastic that can be reused. Supervisor Ross
Mirkarimi, who wrote the measure says,
“By doing so, we will save millions of
dollars for city coffers and for our refuse rate payers.” Supervisors also note
the reduction of fossil fuels needed to
make plastic bags, litter in the streets,
and refuse that chokes wildlife. If the
measure passes, it will be implemented
in as short as six months and will likely
create a domino effect for other municipalities around the U.S.
Star Acupuncture
Clinic
Long Life
MaidPerfect
Sara Pamela Star, L.Ac.
Board Certified Acupuncturist
Chinese Herbal Medicine
Feng Shui Consultant
The progressive cleaning company
(319) 895-6488
319.461.MAID
Now two convenient locations!
1906 (S) D Street, Iowa City, IA
111 First Ave. North, Mt. Vernon, IA
www.MaidPerfect.net
Introducing Crystal Meridian Integration.
may/june 2007
27
organic
BYTES
Higher Ground
continued from page 27
Mut Vitz
Tip Of The Week:
With Spring’s Arrival
Comes Organic Garden Planning: 300 Organic Garden Tips
Named after the mountain that
towers over the local villages, Mut Vitz
(Bird Mountain in Tzotzil) is made up
of about 600 growers in El Bosque and
San Andres. All growers in the Co-op
are part of the Zapatista movement for
indigenous rights.
Yachil Xojobal Chulchan
• 23. When planning for the coming
year’s garden, think “biodiversity”. Using many different kinds of plants will
encourage many different kinds of beneficial insects to take up residence in
your yard.
• 36. When buying annuals or perennials, select plants that are budded but
not yet in bloom, so their energy the first
two or three weeks in your garden will
be directed toward making larger and
stronger plants with better-developed
root systems.
• 104. To take advantage of a bat’s contribution to the environment, make your
yard bat-friendly by providing food, water,
and shelter. Insects, a bird bath, and a purchased bat house are all that’s needed.
• 152. The average household produces
more than 200 pounds of kitchen waste
every year. You can successfully compost
all forms of kitchen waste, with the exception of meat, meat products, dairy
products, and high-fat foods.
Learn more: www.organicgardentips.
com/
Through the formation of Yachil Xojobal Chulchan (New Light in the Sky
in the Tzetal Language), coffee growers throughout the region work together
to earn a dignified wage for their crops.
Yachil is part of the Zapatista movement
and members have formed their own local indigenous governments, which focus
on community development efforts to
promote democracy, equality, and empowerment. Members do not accept government handouts.
Photo by Gary Howe.
Higher Grounds Trading Co. is
proud to be one of the first coffee companies in the United States to bring the
gourmet fair trade and organic coffees
from these inspiring co-ops to you! E
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of Laser Dentistry
NEW PATIENTS WELCOME
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D.D.S.
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Visit Our Website
www.adoic.com
319-354-1409
1513 Mall Drive • Iowa City, IA 52240 (corner of 1st Ave. & Mall Drive)
28
what’s cooking at the co-op?
Thanks for your interest in New Pioneer cooking classes and wine
sampling events! Registration is required, so please contact Stephanie
Catlett at 338-9441, ext. 36, or scatlett@newpi.com to sign up. Classes
are held at the Coralville store unless otherwise noted.
Vegetarian Sushi Rolls with Various Fillings
Paella is the Perfect Spanish Meal
with David Burt
Tues., May 22, 6–8pm,
Tues., June 12, 6–8pm,
Tues., July 10, 6–8pm, &
Tues., July 24, 6–8pm
with Luis Rosell
Thurs., May 31, 6–8pm
$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 of The Red Avocado restaurant.
Best BBQ Ever!
$20/person
Centuries ago, along Spain’s eastern coast, field laborers created a dish
based on rice called paella. They added ingredients such as seafood,
poultry, rabbit, snails, vegetables, and saffron. Paella is traditionally
cooked using a unique round flat metal paella pan over an open flame.
Join Luis Rosell as he adapts his family’s tradition from Spain to
make a delicious contemporary paella based on his own tastes. Luis
will discuss the variety of possible ingredients, talk about the famed
paella pan, and then demonstrate the preparation of a paella featuring Spanish chorizo, chicken, vegetables, saffron, and Arborio rice, as
well as shrimp, scallops, mussels and even clams! We’ll enjoy samples
of paella with red wine and chunks of French baguette.
with Tim Palmer
Thurs., May 24, 6–8pm
Salads and Dressings that Celebrate Spring
$20/person
with Elizabeth Weinberg
Tues., June 5, 6–8pm
Tim Palmer is ready to share his secrets to making the best barbecue ever! From selecting the meat and establishing the grill to the
preparation of the sauce, Tim has a plan. Tim will prepare BBQ baby
back pork ribs and grill marinated BBQ chicken. We can’t forget a
great steak, as well as grilled seafood, and much more! After this
class, you’ll see your grill in a whole new light, from breakfast to dinner, and appetizers to desserts. Yes, dessert! Have you ever made a
banana split on your grill? You have to see it to believe it! You won’t
leave this class hungry.
$15/person
Juicy local lettuces, peas, radishes, asparagus, and green onions star
in spring salads. Join Chef Eliz Weinberg as she prepares a variety of
salad dressings to accompany several seasonal salads. These include a
green leafy salad, a steamed and chilled plated salad, and a beautiful
seafood chef salad. Plus, have fun with edible flowers!
Summer in a Bottle: Think Pink, Drink Pink
with Robert Morey
Thurs., June 7, 6–8pm
$15/person
Despite the popular misperception, not all pink wine is Kool-Aid®
may/june 2007
29
jewelry
lisa mcdonough
•
solon, iowa
slmcdonough@southslope.net
available at dulcinea
sweet. In fact, nearly all the rosé wine consumed outside of the United States is quite dry and
delicious, reasonably priced, and a perfect companion to many different kinds of foods. We at
New Pioneer are tickled pink about our current selection of dry rosé wines. Join Co-op wine
buyer Robert Morey as we sample some of our favorites, with light appetizers to match.
Thai Spring Rolls
with Elizabeth Weinberg
Tues., June 19, 6–8pm &
Thurs., July 12, 6–8pm
$15/person
Doreen McNeal
BS, LMT, NCBTMB
CranioSacral Therapy &
Massage Therapy
220 Lafayette St., Ste. 160
Iowa City, IA 52240
319-887-5570
Thai spring rolls feature fresh and delicately flavored ingredients wrapped in translucent rice
noodles accompanied by dipping sauces such as spicy peanut. Join Chef Elizabeth Weinberg
as she demonstrates the preparation of spring rolls with shrimp, pork, bean thread noodles,
lettuce, mint, and cilantro. Learn to create a beautiful presentation by placing the ingredients
artistically within the rice noodle wrapper. Make and eat a unique roll using your favorite ingredients in this hands-on class.
Indian Tandoori Chicken Dinner
with Pramod Sarin
Tues., June 26, 6–8pm
$15/person
Move better.
Feel better.
Quiet your mind.
1231 Gilbert Court
Iowa City 319.338.2674
www.friendshipyoga.com
In this class, Pramod Sarin, a native of Punjab, will demonstrate the use of traditional ingredients and contemporary cooking methods to prepare delicious and healthy Indian meals.
Discover the appearance, scent, and flavor of spices favored in Indian cooking, as well how to
release the flavor of the spices to season food. Learn the basics of Indian meal planning and
the role of condiments and side dishes like chutney and Cucumber Raita. Pramod will prepare Chicken Tandoori, Aloo Gobi (spiced cauliflower and potato), and Chapati (flat bread).
Samples of chai and beer will accompany the meal.
Accessible to all ages,
body types and levels of conditioning.
Salsa Fabulous Salsa
with Tim Palmer
$15/person
Tim Palmer of Clover Hill Creations knows how to combine fresh local ingredients to make
great salsa. Join Tim as he shows how to prepare basic fresh Pico de Gayo using raw ingredients, as well as traditional cooked salsa. Stir your spirit of adventure with salsas featuring
fruit and avocado, and learn how to achieve the desired level of chili pepper “fire”. For fun, Tim
will demonstrate the preparation of guacamole, and make healthy homemade baked tortilla
chips. Tim will share countless serving ideas for America’s favorite condiment! Students will
take a tub of salsa home.
30
SoulWords process
TM
TM
the
discover the joy of being you
Great French Wine under $20/Bottle
LEARN how to let go of negative thinking
with Jay Berry
$20/person
A great deal of very good wine is being produced worldwide at this time. Join wine enthusiast
Jay Berry as he samples wines under $20/bottle from France, featuring the areas of Bordeaux,
Burgundy, and the Rhône Valley. Both red and white wines will be included. In keeping with
the theme of excellence within a budget, we will sample popular, moderately priced cheeses.
Lebanese Favorites
with Michelle Bayouth
Thurs., August 23, 6–8pm
$20/person
Health and pleasure may be found in the cuisine of Lebanon. Olives, citrus, and grape vines
thrive in the sunny Mediterranean climate. Join Michelle Bayouth as she prepares some of her
favorite Lebanese recipes, including Meat-Stuffed Arabic Grape Leaves (Yubra), a hearty lentil-rice dish called Mujuddara, as well as Hummus, Cauliflower with Fresh Lemon, Taboulleh
Salad, and Cinnamon Oranges. We’ll sample olives, cheese, and wine. Students will have a
chance to practice rolling Grape Leaves.
and CREATE the life you really want!
Nancy Swisher, MA, MFA
SoulWords™ Facilitator
Psychic Guide & Workshop Leader
(319)338-7833 / nancyswisher@aol.com
ARBUCKLE
CONSTRUCTION
• Custom Wine Cellars
• Screen Porches
• Historic Restoration
• Sunrooms
• Kitchens & Bathrooms
• Insured
• Additions & Total Renovations
• Doors, Windows & Siding
• Custom Cabinetry & Millwork
Bob Arbuckle
319-331-1491
bfarbuckle@aol.com
King of the Tailgate
with Tim Palmer
Thurs., Aug 30, 6–8pm
$20/person
Ask any accomplished tailgate aficionado and you’ll hear their favorite restaurant is a parking lot. Tim Palmer of Clover Hill Creations will show you the secret to the perfect tailgate
… good friends and great food! For early games, learn how to prepare the ultimate breakfast
feast, a meal called Mountain Man. This recipe features eggs, salsa, potatoes, sausage, and
cheese served piping hot out of a Dutch oven. We’ll prepare a recipe for quite possibly the
best chili ever to pass over your tongue. Then we’ll score some flavor touchdowns with items
such as steak/ribs on a stick and grilled fruit. Score extra points with some winning desserts
and beverages. You know you’ve achieved the rank of tailgate chef when your guests forget
they came to watch the game! Applied
Kinesiology
Gentle low-force
Holistic
Non-traditional
Chiropractic care
Dan Wickenkamp, D.C.
your
Be Well Chiro
706 11th Ave. Coralville
319-594-9244
may/june 2007
31
new pioneer food co-op pastry
Sheet Cakes
$4.00 off sheet cakes with
coupon. reserve a cake by calling
48 hours ahead. the pastry kitchen
in coralville can be reached at
(319) 358-5513.
expires 5/31/07
plu 2497
Congratulations,
Graduate!
Real life starts now.
But that doesn’t mean you have to pay real life prices.
Order your Graduation cake from New Pioneer and take
advantage of our Graduation Special!
PRSRT STD
U.S. Postage
PAID
Spencer, IA 51301
Permit # 63
22 S. Van Buren St.
Iowa City, IA 52240
(319) 338-9441
City Center Square, Hwy. 6 W.
Coralville, IA 52241
(319) 358-5513
www.newpi.com
Change Service Requested

May June 2007 - New Pioneer Food Co-op

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