september/october 2006 - New Pioneer Food Co-op

Transcription

september/october 2006
focus on cooperation
We’re a business owned and
controlled by our members—a co-op!
mission statement
New Pioneer is a cooperatively owned business, fully serving the needs of
the natural products consumer. We emphasize high quality, fair prices, and
product information. We are an environmentally and socially responsible
member of the community we serve. New Pioneer’s mission is to serve the needs of its
members and to stimulate the local agricultural production of natural and organic foods by
providing a market for such foods. The Cooperative fully recognizes the value and dignity of
work and shall place a high priority on the health, welfare, and happiness of all its employees.
The Cooperative shall strive to set a community standard for the best possible working
conditions, training, wages, benefits, and opportunities for advancement for its employees.
product policy
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.
The New Pioneer
Catalyst is published by:
NEW PIONEER FOOD CO-OP
22 S. Van Buren Street
Iowa City, IA 52240
(319) 338-9441
open daily 7am–11pm
City Center Square, Hwy. 6 West
Coralville, IA 52241
(319) 358-5513
EDITOR
Stephanie Catlett
MANAGING EDITOR
Jenifer Angerer
CATALYST DESIGN & PHOTOGRAPHY
Mara Cole
SALES FLYER DESIGN & PHOTOGRAPHY
Mat Greiner
PRINTER
Perry Judd’s Incorporated
Contact Stephanie Catlett at 338-9441 or
scatlett@newpi.com to place your display ad.
in this issue
www.newpi.com
What’s for Dinner?
p. 4
Having a Blast at 35!
p. 6
Introducing...The New Logo!
p. 8
New, Improved Cheese
p. 9
Tom’s Top Ten
p. 10
Field to Family 2006
p. 12
An Alaskan Adventure
p. 16
Thank you for your participation!
Classes
p. 19
(319) 338-9441
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.
New Pioneer Administrative Office
ON THE COVER: Daby Touré wows the crowd with his Mauritanian grooves and African-inspired rhythms
at New Pi’s 35th Anniversary spectacular.
2
new pioneer co-op’s newsletter
member open forum
New Pioneer Co-op Members:
The petition that has been filed regarding a change in labeling for some
of the produce items New Pioneer sells
is the result of interest among the signers in making sure that members and
other shoppers are fully aware of what
they are buying. These members feel that
more explicit signage on conventionally grown produce items whose production commonly includes heavy pesticide
usage would better fulfill our Mission
Statement’s promise to “emphasize …
full information.” It would be a logical
extension of our current policies to not
knowingly carry irradiated foods and to
carefully note the contents on the labels
of most items, so that persons wishing to
avoid certain ingredients may do so.
The politics of food and the methods
of food production have become complicated and difficult issues which the
New Pioneer Board has spent considerable time discussing. Many of us worry
about the safety standards for producers
and consumers alike. The United States
is not a leader in the field of testing for
food safety; federal standards are lower
than those in European nations—and
our federal ones are in danger of being
lowered further, due to corporate influence on the current federal administration, on safety testing guidelines, and on
the funding for university research. For
example, the current testing for mad cow
disease is done on only a small fraction
of the animals slaughtered and the U.S.
is a holdout among nations in banning
rGBH. The guidelines for the testing of
pesticides’ toxicity to humans is inadequate—not taking sufficiently into ac-
Catalyst Member Open Forum is an opportunity for members to express
their views. Submit comments to Stephanie Catlett at the Iowa City store or
by e-mail: scatlett@newpi.com. No more than 500 words. Deadline for the
November/December 2006 Catalyst is Friday, September 29 by 5pm.
count the effects of long-term exposure,
the ages of those exposed, or the effects
when exposure has been to more than
one pesticide at once.
Members who have been reading
Board minutes know that the Board refused (on a 5–2 vote) to place a resolution regarding this proposed signage on
the ballot, with some Board members
saying that current signage is adequate
for most shoppers, that more explicit signage would reduce sales, that the signage would ‘guilt trip’ people who bought
the products, and finally that shoppers
would buy the items anyway because
they want them. New Pioneer is a democratic organization; the petition signers
wanted the membership at large to have
a chance to weigh in on this issue. The
petitioners hope that placing this resolution on the ballot will provoke thought
among members and will engender discussion, a good thing whether the resolution passes or not.
Members are welcome to share their views with the
2006 BOARD OF DIRECTORS
President
PETER FISHER (2007)
338-1494, peter-fisher@uiowa.edu
Vice President
RICHARD GRIMLUND (2008)
337-6495
richard-grimlund@uiowa.edu
Secretary
CAROLINE DIETERLE (2007)
338-8674
caroline_dieterle@hotmail.com
Treasurer
HENRY T. MADDEN (2006)
338-5689, h-mamaden@mchsi.com
SCOTT KOEPKE (2007)
338-9441, skoepke@newpi.com
CALVIN NORRIS (2006)
365-4270, cnorris@aegonusa.com
ROBYNN SHRADER (2008)
466-9006, robynn@ncga.coop
(year indicates when term is up)
BOARD OF DIRECTORS MEETINGS
All members are welcome!
September 20, 6:30pm
October 18, 6:30pm
Caroline Dieterle
New Pioneer member
10 S. Gilbert St., IC
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3
what’s for dinner?
The Texas Mountain Trail Edition
Bring West Texas home to Iowa with fabulous, authentic recipes by
Chef Shanna Roberts and fresh ingredients from New Pioneer Co-op.
Shanna, a Far West Texas native, received training at the New England
Culinary Institute before working at Canyon Ranch Spa in Tucson, and
a heart healthy restaurant in Dallas. She eventually worked her way
up to Opening Executive Pastry Chef for EatZi’s, a fresh food market
and bakery and opened new stores in Houston, Atlanta, Long Island,
and New York City. Seven years ago, she took a sabbatical from corporate life and moved to the family ranch near Van Horn, TX. The
ranch already had horses, but Shanna added goats, cattle, hogs, and
chickens. She started making cajeta (goatsmilk caramel) from her own
herd of milk goats. Her current projects are growing orange mint for
the essential oil, and renovating a building in downtown Van Horn
to open the Sunflower Café and Bakery. Shanna plans to grow vegetables and herbs for the restaurant and to make fresh food for locals
and weary travelers.
SPICY SHRIMP WITH
CHARRED TOMATO SALSA
Copyright 2006 Shanna Roberts
Ingredients for salsa:
12 roma tomatoes
1 yellow onion, sliced horizontal
2–3 jalapeños
2 t. kosher salt
1 bunch cilantro
Juice from 1 lime
Directions for salsa:
Turn on your grill and let it get good and
hot. Place tomatoes, sliced onions, and
whole jalapeños on the grill. Let each side
char, about 4 minutes on each side. Place in
a bowl and let them cool slightly. (Add one
jalapeño at a time; removing the seeds will
help the heat level.) Put them into a food
processor along with the cilantro, salt, and
lime juice. Process until chunky; you may
have to process in two batches.
Ingredients for spicy shrimp:
2 lbs. shrimp, peeled & deveined
4 jalapeños
¼ lb. Asadero or Monterrey Jack
Cheese
Fresh cilantro
Bacon, cooked
4
Directions for shrimp:
Slice jalapeños and remove seeds. (Sometimes, the jalapeños are not as hot if the tips
are round and not pointy.) Cut jalapeños
into thin slices. Cut the cheese into rectangular pieces ¼" in diameter and the length
of the shrimp. Cut bacon slices in half and
pick stems off cilantro. Season shrimp with
kosher salt and pepper to taste. Place a piece
of jalapeño, cheese, and cilantro into the cut
where you deveined shrimp. Wrap with bacon and put on a skewer. Grill for 3–4 minutes on each side. Serve with the Charred
Tomato Salsa.
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CAJETA FLAN
Copyright 2006 Shanna Roberts
Caramelized sugar:
1 c. sugar
¼ c. water
1 t. lime/lemon juice
Flan mix:
3 c. milk
1 c. heavy cream
1 vanilla bean
¼ t. salt
¾ c. sugar
½ c. cajeta caramel or other homemade or purchased caramel sauce
4 eggs
6 yolks
Directions:
Set aside 10 4oz. ceramic baking dishes.
Turn oven to 350˚.
Put sugar, water, and lemon or lime juice
in a heavy bottom skillet. Turn on medium
heat and stir until sugar is dissolved. When
sugar has dissolved, stop stirring and let
cook until mixture is an amber color. Re-
move from heat and pour into unbuttered
dishes to coat the bottoms.
Put milk, cream, sugar, salt, and scraped
vanilla bean in a saucepan and bring just to
a simmer. Remove from heat and set aside
for 10 minutes. Add the cajeta (or caramel
sauce). Whisk eggs and yolks together in a
separate bowl; while whisking slowly add
the milk mixture to the eggs. Strain with
fine strainer or cheesecloth and pour into
the baking dishes.
Set dishes on towel in a roasting pan or a
baking dish with 2" sides. Pull out the middle oven rack partially and place roasting
pan in the oven. Pour hot water into the
roasting pan to cover ¾ of the dish with
water. Bake for 30–40 minutes. To test,
insert knife and it will come out clean, or
they will shake like gelatin when you move
the dish. Remove from the water bath and
refrigerate overnight or at least 4 hours.
To serve, go around the side of the dish
with a small knife or spatula. Place a plate
on top and invert. Serve with a small dollop
of whipped cream and fresh berries.
5
having a
blast at
Jenifer Angerer, Marketing Manager
If you weren’t at the Englert Theatre on July 23rd to celebrate New Pi’s
35th anniversary, you missed one heck of
party. Daby Touré and his dreadlocked
drummer and bass player blew the crowd
away! They were unbelievable.
It took a few numbers to get the mildmannered crowd up on their feet but
then there was no stopping the fun. Daby
reminded the crowd that though they
were in a theatre his performance was
not a movie to watch, but an invitation
to interact. That’s all it took to keep the
crowd of 400 on their feet dancing and
singing. The three musicians played for
over an hour and with roaring demand
for an encore came back out to play another 30 minute set.
Prior to the performance guests were
treated to New Pioneer’s fabulous deli
trays and famous New Pi pastry cakes.
It was a delicious spread, and every morsel was eaten!
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6
35
New Pi would like to thank all the
members and friends who joined the
celebration and danced the night away.
The event raised $1,326 and brought in
235 pounds of food for the Crisis Center Food Bank. New Pi is fortunate to
be part of such a generous and thoughtful community.
An additional thank you to the great
folks at the Englert Theatre for providing an outstanding facility and procuring unbelievable talent. (And they even
cleaned up after—thanks!)
If you missed this party, not to worry, New Pi plans to be around bringing
the community the best and freshest in
local and natural foods for many anniversaries to come.
P.S. If you ever hear that Daby Touré is playing remotely near—go! Seriously, go!
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7
Introducing ... The New Logo!
Stephanie Catlett, Marketing Coordinator
With the current renovations in the Iowa City store and the
celebration of New Pioneer’s 35th anniversary, there’s no better
time to introduce a spunky new logo to accompany our new look
and emphasize our established fresh food tradition. The Coop’s Marketing team along with Shannon Heiman, an Iowa
City based designer, have created an image that conveys the
New Pioneer spirit in a simple and concise design. This whimsical icon communicates through color and imagery the Co-op’s support of green environmental practices, while instantly indicating its
function as a co-operative grocer. The plentiful vegetation bursting
out of the grocery bag celebrates the joie de vivre that makes the
Co-op such a fun place to shop! The New-Pi staffers are excited
about our new look, and we hope you like it too!
Edible Iowa River Valley:
Good Enough to Read!
Editorial Staff
New Pioneer
is excited to announce
that eastern and central Iowa will soon
have a new source for in-depth information about local food, sustainable agriculture, and the traditions of the table.
Edible Iowa River Valley, a quarterly
magazine celebrating the abundance of
local foods, season by season, will publish its premiere issue in October. At the
heart of the magazine is a commitment
8
to sustaining the unique local flavors
and economic viability of the region by showcasing the people and
places that make the food from the
Iowa River Valley special.
Two Iowa City residents are
behind the venture. Wendy Wasserman, an avid writer and traveler who has been published in Fodor’s,
Time Out, and several other international publications about food, tourism, and
culture; and Chef Kurt Michael Friese,
a food, wine, and travel writer and owner of the Iowa City restaurant Devotay.
His forthcoming book, Slow Food in the
Heartland: A Cook’s Tour will be published in the spring.
Edible Iowa River Valley is one of 18
journals produced in conjunction with
Edible Communities, Inc., a growing fam-
ily of award-winning locally based publications from Boston to San Francisco.
For a taste of Edible Iowa River Valley, and for more information about
Edible Communities, check out www.
edibleiowarivervalley.com and look for
the magazine in October!
New, Improved Cheese Program Poised for Great Things
Robert Morey, I.C. Specialty Department Taskmaster
L
et’s face it, folks, it’s been a long summer for the Iowa City Co-op: Cheese
Island junked; shelves emptied, removed,
replaced; product reshuffled to new locations; lots and lots of (jack)hammering,
with occasional interruptions of electricity or the Public Address system; new
walls and display cases put up.
Our cheese program was orphaned
in a small section of the dairy aisle for
over six weeks. Some of our cheeses were
scarce or not available for much of that
time. And staffers had to toil away, cutting and wrapping cheese, in a tiny corner of the back room.
August saw the introduction of new
cheese display cases in the store. We now
have room for more cheeses, and in what
we hope will be more consistently dependable refrigeration.
These changes were all too evident
to shoppers at the Iowa City store, but
things were going on behind the scenes
this summer as well.
For one thing, New Pioneer sent
Nik Conner from Coralville and Alexa Sedlacek from Iowa City to the July
American Cheese Society conference in
Portland, Oregon. There, they had the
opportunity to talk with cheesemakers
and sample many of the finest cheeses
from all over the country.
In another development, almost out
of the blue, we were contacted by a new
Midwestern cheese distributor. This
supplier, with an impressive offering of
both domestic and imported cheeses, is
as committed to excellence as we are. Believe me, that’s rare.
What’s more, this new supplier has
affiliated with a co-op-based distribution
system that makes freight very reasonable. Suddenly, we have access to cheeses
that used to be available only if we paid
a freight charge that in many cases outpaced the cost of the cheese.
We now carry a Camembert from
Normandy that smells and tastes of
fresh chives and garlic—not because
these herbs have been added to an otherwise flavorless cheese, but because of the
quality of the milk and the cheese. This is
what Norman Camembert should taste
like. It’s fantastic, a revelation. You cannot taste this cheese passively.
After years of absence from our
shelves, we’re carrying Italian Bufala Mozzarella again—the real thing, made with
water buffalo milk. This cheese is best eaten very fresh, within days of its making.
Now, for the first time, we can actually get
real Bufala Mozz on our shelves within
that kind of time frame. Its taste is tart,
creamy, zippy—anything but bland.
Did I mention that we’re excited
about what’s going on in the New Pi
cheese program? Well, we are. We have
Maharishi
a solid, knowledgeable staff with a passion for cheese, and now we should be
getting plenty of new cheeses in stock.
Come and see the new cheeses we’ve
got. Ask for samples. Let us share our current favorites with you, or tell us about
yours. The enthusiasm is catching.
Life is better with good cheese.
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1
DOMAINE LÉON
BARRAL FAUGÈRES 2003
I fell in love with this producer on a trip
to France in 2003. We had two of Didier’s wines at the delightful restaurant Ma
Cuisine in Beaune. We have been thrilled
to get tiny allocations of his wines for
the last few years, and the 2003 is no
exception. Light purple to ruby in color with raspberries, violets, and baking
spices on the nose, the wine is full and
expressive in the mouth without being
over the top, an intriguing mix of sauvage and earthy. The finish is an almost
feral animal and leather quality tempered
by sweet berries. Decidedly old world in
style and all the better for it, this wine is
at home on the table with game and root
vegetables (this would be brilliant with
tofu-stuffed eggplant in hoisin sauce).
It’s totally organic, with nothing added
and nothing stripped away—just pure
winemaking the way Mother Nature intended. $19.99/btl.
2
TRINQUEVEDEL TAVEL
2005
A treat. We normally run out of this wine
within a couple months of its arrival. But
this year we were delighted to get double
our past allocation. This is Rosé at its
most lush and decadent: full, ripe, and
redolent of strawberries and sassafras
with a hint of jasmine and cinnamon. It
packs a big wallop. That’s not to say that
it’s overdone or that it lacks grace—far
from it. Have it all for $15.99/btl., our
lowest price ever on this wine.
tom’s top ten
Tom Caufield, New Pi Wine Buyer
3
CHÂTEAU DUCASSE
BORDEAUX BLANC 2005
4
WATER WHEEL MEMSIE
BENDIGO 2004
Here I defer to Kermit Lynch, importer
of many of our favorite dry whites: “Ducasse is a dry white from the noble terroir of Barsac. Think of Yquem’s Y and
Suduiraut’s S. The finesse, complexity,
and flavor interest are comparable to a
white Graves. The old vines are 55% Semillon, 35% Sauvignon, and 10% Muscadelle. There is a freshness and subtlety
to the bouquet, and an impression of
depth. There is a gunflint aspect, along
with citrus perfumes like citronelle and
orange blossom.” All this for just $13.99/
btl? It’s the truth.
Here’s what Wine Spectator had to say:
“Smooth and generous, a lively style with
juicy plum and blackberry aromas and
flavors, lingering on the refined finish.
Shiraz, Cabernet and Malbec. Drink
now through 2010. 90 pts.” This is seriously good juice for the suggested retail
($16) and a bargain beyond all others
when you see the deal we struck with
our good friends at the wine importer
Southern Starz. How does $11.99/btl.
sound? The price is good till we run out,
which will happen.
5
CHÂTEAU FESSARDIÈRE
MUSCADET 2004
6
LAXAS ALBARIÑO 2005
I’ll defer to Kermit yet again: “Here is
an organically produced wine, for one
thing, and even more rare these days, a
Muscadet that spent some time basking in the spherical pleasures of a large
oak foudre. It has a clear, straightforward
expression aromatically. On the palate it
shows a lovely balance in the sense that
you don’t feel any acidity. It is there, it
does its job, but there is no sharpness.
The ultimate pleasure with Muscadet
involves shellfish. There you have a classic duo. But this Muscadet is more versatile than most—thanks, in my opinion,
to the foudre—so you can consider this
one a fine, dry white at a good price.”
Amen. It’s just $12.99/btl.
This is a family owned estate of just
13 acres where the grapes grow on granite trellises overlooking the Mino River.
I think you all know how much we at
New Pi love Albariño (we have championed it as the perfect wine for almost
any seafood match since 1997, long before many people in the U.S. even knew
about the grape). The wine is raised in
stainless steel, wanting no oak to mask
its naturally brisk acidity, and has lovely
experience
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10
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
peach and pippin apple notes. It’s a bit
rounder and fuller in the mouth than
some Albariños, and all the better for
it. Its lush, fruit-driven finish calls one
back for another sip, and then another.
Suggested retail is $16; New Pi’s price,
while supplies last, is $11.99/btl.
7
CHÂTEAU ST. MARTIN
DE LA GARRIGUE “CU
VÉE TRADITION” 2004
I have been a huge fan of winemaker Jean-Claude Zabalia since I had the
pleasure of meeting him at the Domaine
in the spring of 2003. We have always
featured at least one of his wines but
have, in the past, focused on his more
expensive offerings. This is their entrylevel wine and we are selling it for the
same price as we sold the 2001 back in
2003. The wine is Carignan, Mourvedre,
and Syrah. The pure, bright fruit is tempered by a bit of funk and terroir from
the Mourvedre. It’s not quite sauvage, but
close. You won’t scare any of your California Cabernet-drinking friends away
(well, maybe a couple of the real sissies)
but you might just find yourself making
friends. A hint of white pepper carries
through. This will do well with any sort
of roasted meat or vegetable. It’s a pittance at just $11.99/btl.
8
TENUTA GARETTO
BARBERA D’ASTI
“TRA NEUIT E DI” 2003
When we first tasted this gem, we
thought the price was a mistake. There
was no way that such a delicious Barbera could sell for so little. But you know
what? The pricing was correct. And
this wine has everything you want from
young Barbera: fresh, vibrant fruit, great
acidity, a minerality that just won’t quit,
and a finish that is clean. It’s refreshing
to find Barbera of this quality for just
$9.99/btl when many “starter” Barberas
are hitting $16+ retail. This is a brand
new importer for New Pi, so let’s show
them some love. We also have purchased
the last 73 cases of this winery’s Cortese, an absolutely delightful dry white
wine. Though the wine was set to retail
at $13+ we were able to strike a deal and
offer it for the same silly low price as the
Barbera: just $9.99/btl.
9
New Pi proudly sponsors:
13th Annual Iowa Women’s
Music Festival 2006
Sat., Sept. 9
Iowa City’s Upper City Park
Listen to the talents of:
Plane Crashes and Slow Dancing, Nikki Lunden,
KJ Denhert, Kristin Lems with Laurie Haag, Trina
Hamlin with Martine Locke, and Laura Love Duo
CHÂTEAU DES
TOURTES CÔTES DE
BLAYE BLANC
TRADITION 2005
We had a lovely dinner with the winemaker and his family on our recent visit
to France, tasting through about 16 of
their wines. We fell really hard for this
lovely Sauvignon Blanc—100% stainless steel, not a trace of oak here, and the
wine is all the better for it. We also tasted
their barrel fermented Sauvignon Blanc
from two different vintages, but we went
with the light and lively un-oaked cuvée.
I think you will be pleased with it.
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11
Celebrate Local Foods with Field to Family 2006
Leah Wilson, Coordinator Johnson County Local Food Alliance ( JCLFA)
Watermelon, Cantaloupe and Honeydew
Salsa, and Maytag Mediterranean Grilled
Bread. New Pioneer shows their love of
local foods by hosting this event and supplying all the extra ingredients. Come see
how to set an elegant table with local fare.
Free samples will be served.
Summer is winding down, but our enthusiasm for the fall harvest and the event
that lauds every sun-kissed tomato, apple, and squash—and the hands that grew
them—is billowing.
The Johnson County Local Food Alliance invites you to Field to Family ’06, the 5th
annual celebration of local food and culinary excellence, from September 21–24.
New Pioneer Food Co-op is the lead sponsor of Field to Family again this year,
demonstrating their continued commitment to healthy, local food and community.
We hope you will come and celebrate with us!
Culinary Walk
When: Thursday, September 21 from
5:30–8:00 p.m.
Where: Downtown Iowa City. Starting
point for walk and a map will be provided with ticket purchase.
Ticket info: Tickets are $25.00 and will
be sold at New Pioneer Food Co-op beginning in early September.
A showcase of local foods served up
by top Iowa City restaurants. Savor truly
sensational hors d’oeuvres as you follow
your map from one delicious stop to the
next. This year’s walk will feature Atlas
World Grill, Devotay, Iowa Memorial
Union Foodservice, Motley Cow, New
Pioneer Food Co-op, Red Avocado, and
Urb Garden & Catering. Don’t miss this
sampling of exceptional local fare.
Sass Family Farms Fall Frolic and
Harvest Potluck
When: Friday, September 22 from
5:00–9:00 p.m.
Where: Sass Family Farm, Riverside
Good driving directions available at:
http://www.sassfamilyfarm.com/farm_
site_007.htm
This event is free and open to all.
12
Bring the kids to this one. They’ll
be busy getting lost in the straw maze,
bouncing around on the hayrack, falling
in love with the llamas, and screeching
in the haunted barn. More mature attendees will enjoy visiting the produce
stand, touring the gardens, and shopping
for treasures in the country store. Then
eat your fill at the potluck and chat with
friends and family around the bonfire.
Bring a dish to share (electrical outlets
are accessible) and maybe a recipe card
to swap. Don’t miss it.
New Pioneer Farmers’ Market Local Food Cooking Demonstration
When: Saturday, September 23 from
9:30–11:30 a.m.
Where: Chauncey Swan Plaza, corner
of Gilbert and Washington, Downtown
Iowa City
Join salsa king and local food vendor
Tim Palmer of Clover Hill Creations as
he whips up quick and fabulous dishes using food fresh from the Iowa City Farmers’
Market. Tim will demonstrate the preparation of Salsa Fresca, Grilled Romaine
with Smoky Bacon and Feta Dressing,
ZJ Farm Harvest Potluck and
Barn Dance
When: Saturday, September 23
2:00 p.m. Farm Tour
5:00 p.m. Potluck
6:30 p.m. Square Dancing with the Mayflies
Where: ZJ Farm, Solon
http://www.zjfarms.com/html/directions.html
Enjoy the Barn Dance and Harvest
Party, a full-service event filled with good
people, good food and good fun! Swing
your partner to a bluegrass beat with the
Mayflies band. Come early to tour the
farm first! Enjoy an enlightening walk
through the vegetable patch, scratch the
goats behind the ears, and feast your
senses on the subtle beauty of prairie
fields. Tours begin at 2:00 p.m. Visit the
potluck starting at 5:00 p.m. Fill up on
tasty chow cooked up and served by your
soon-to-be good friends and neighbors.
No luck needed for this potluck. You’re
guaranteed to eat well. Please bring a
main dish as well as a beverage or dessert and place settings.
Scattergood Open House and
Harvest Potluck
When: Sunday, September 24 from
12:00–4:00 p.m.
Where: Scattergood Friends School,
West Branch
http://www.scattergood.org/news_
events/directions.shtml#
Scattergood Friends School in West
Branch invites you to an open house and
harvest potluck that will satisfy your curiosities about alternative educational models and your appetite for savory local fare.
You will be able to tour the school, where
truly groundbreaking education nests within an active agricultural community. You
will also enjoy viewing student projects and
chatting with teachers and students. Enjoy
a pleasant walk around the farm grounds
as you tour the pastures, crop and livestock
systems, and the restored prairie. Scattergood Farm’s three main goals are to provide the school with healthy food, to create
a living laboratory for hands-on learning,
and to connect the Scattergood community with nearby friends and fellow community members. The potluck begins at
12:00 p.m. with tours following the meal.
Please bring a dish to share.
Field to Family Benefits Johnson County Local Food Alliance
The Johnson County Local Food Alliance ( JCLFA) is a passionate community of
farmers, chefs, food stores, and people like you who all share a commitment to making food that is local, healthy, and fresh more widely available. All of our members
make a pledge to bring greater integrity to the way we grow, sell, and eat our daily
bread. JCLFA is an association of farmers, consumers, professional food buyers and
support organizations fostering a more local and sustainable agriculture in Johnson
and surrounding counties.
What we do
We make it easier to find and purchase food from farmers, local grocers, and restaurants who commit to:
• Market Cooperation
• Professionalism
• Caring for the Earth
• Good Animal Husbandry
• Caring for Community
We do this by bringing you the Buy Fresh Buy Local directory, a list of local
farmers and the businesses that support them. Pick one up at the farmer’s market
or by request.
JCLFA is committed to:
• Local Food—we promote and support local farmers and the people and businesses
that buy from local farmers
• Earth-friendly practices—we support farmers and business people who are good
stewards of the soil, plants, animals and other natural resources
• Food Democracy—we strive to build a fair and just food system that is accessible to all
• Ethical Business—we encourage cooperation, loyalty and fairness between and
among farmers, consumers, and businesses
• Celebration of Community—we share the joys of a community-based agriculture,
where people are connected to the seasons, the land, the food and each other
"
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13
How Does Your Garden Grow?
This is the fourth article in our guide
to a successful home vegetable garden.
Time to Chill
Jenifer Angerer, Marketing Manager
The hot, humid summer has come to
an end. Fall is on its way, and you may
think it is time to forget about the garden. Not so fast—getting your garden
ready for winter can make a big difference and save you time come spring. I
have compiled some suggestions to get
the garden ready for the big chill:
• Continue to water trees, especially evergreens, until the ground freezes.
• Plant trees, shrubs, and ground covers.
• Install chicken wire fencing around
young trees and bushes to protect from
rabbits and mice.
• Dig up your tender bulbs, like dahlias, tuberous begonias, and calla lilies.
Store them in a cool, dark, airy place
in paper bags.
• Divide and transplant perennials before the ground freezes.
• Remove spent annual flowers and vegetables. Compost all but those with
heavy disease and insect infestations.
• Cut back perennial flowers to the
ground.
• Weed the garden well.
• Cover perennials with a 1–2"-thick layer of compost.
• Compost fallen leaves. Some leaves
can be raked around your rose bushes
and perennials to help them through
the cold. In spring you can rake them
out of your flower beds and add to the
compost.
• Add mulch after ground has frozen.
Don’t do this too early or you’ll provide winter shelter for rodents.
• Empty clay pots that had annuals
growing in them and store in garage.
Place used soil in the compost pile.
• Plant spring flowering bulbs before the
ground freezes hard.
• Don’t cut roses back now—do it in
early spring.
14
• Mow the grass with a mulching mower
one last time.
• Apply winterizing lawn fertilizer. Use
one that also will take care of spring
weeds. Safe Lawn Granulated Corn
Gluten Meal is good for preemergence weed control and fertilization
and can be applied up to three times a
year. Safe Lawn is harmless to children
and pets.
• Clean and oil garden tools.
I hope you all have had a lovely gardening season and have been enjoying
the fruits of your labor. Have a wonderful fall and winter season.
For more information log onto:
National Gardening Association
www.garden.org
Iowa State Extension
www.extension.iastate.edu
Organic Insecticides
www.cmpowdergard.com
Buying and Selling a home is
difficult in the best of times.
pete bachman...
so you don’t do anything stupid.
430-3547 • 887-7235
p.bachman@cbrep.com
For over a century Scattergood Friends School in West Branch, Iowa has provided
a caring, learning community guided by the Quaker values of simplicity, equality
and responsibility. We are dedicated to the pursuit of excellence in education
and are committed to fostering individual growth and lifelong learning.
Organic for Everyone
How New Pioneer Fits the College Budget
Haven’t we all been there? Working to balance school, bills, food, and,
of course, fun on an always shrinking
college budget—and wanting to include
healthy, organic eating into the equation. You’ve purchased your membership at New Pioneer Co-op. Now put
your membership to use! By paying shelf
prices and enjoying Wellness discount
day, you have taken the first step in making your membership work for you. But
what other ways are there to take advantage of your choice to shop Co-op?
Buy in Bulk!
There’s no better way to take advantage of the healthful and cost-effective
New Pioneer offerings than by buying
in bulk. Where else can you find a wide
array of nuts, pastas, snack mixes, and
cereals at prices that would make Mom
proud? The bulk bins in both Iowa City
and Coralville are supplied with easy-tolabel resealable plastic and paper bags,
and you can buy as much or as little as
you need. Free yourself from the confines
of the 16 oz. container! From organic
flour at only 69¢ per pound to over 15
varieties of granola, the bulk department
helps fill your cupboards without emptying your pockets.
Hot Date? Cool Finds!
Trying to impress that smoky-eyed
hipster waitress you finally had the
nerve to ask out? Look no further than
the New Pioneer wine department! The
New Pi Wine Guys have the hook-ups
for discerning pallets at indiscriminately
low prices. Check out the Best Cellars,
a line of upper tier wines at affordable
prices ($12.00 bottles for $7.99). And
what about the flowers? Try buying one
or two of the single-stem varieties available at the checkout and skip the bou-
quet. For a couple of dollars, a single Gerbera daisy goes a long way! And don’t forget
the handmade (in Iowa) truffles for a lush dessert experience.
It’s All About Location
Wisely you have chosen a convenient apartment within walking distance to campus to begin your college adventure. With its centralized Iowa City location, New Pi
is easily accessible by foot, leaving your car sitting in the driveway, conserving gasoline
and saving you money! And for Coralville commuters, the highly bike-able Coralville
location is a modern multi-service grocery offering a huge range of products and services. Whether filling your bike basket or the family van, this store’s got a selection
that’s large enough to fit any need and natural enough to feel good about doing it!
Veg Out!
If it’s carrots you crave, shop the produce department at New Pi. The secret is
to buy in season for the best taste and lowest prices. Fill your year with everything
from fresh organic tomatoes to a huge variety of root vegetables. With chemical
and pesticide free produce, the reward is in the taste! Pick up some spicy ginger and
ready-made curry pastes for a quick and delicious tofu and veggie stir-fry that will
have your roommates volunteering for dish duty!
These are just a few of the elements that make the New-Pioneer Co-op a viable
shopping option for the cash-strapped college student. So now that you have seriously impressed your date with a bottle
of Australian Shiraz, whole-wheat fuBe Well Chiro
silli with a gorgeous pesto made from
Gentle
locally-grown basil, and a cup of fair
Effective
trade coffee, you know that the benefits
Holistic Care
of shopping New-Pi are even more than
affecting
you could have foreseen. So put on some MUSCLES·BONES·NERVES·ORGANS·ENERGY
Dave Brubeck, clear off a little dance
Chiropractic Care without a
“Snap & Pop”
floor, and swing into the night knowDan
Wickenkamp,
D.C.
ing that the Co-op’s knowledgeable staff
Kelly Wickenkamp, D.C.
is there to help ensure that the second
Coralville
date is as fresh as the first!
319-594-9244
15
An Alaskan Adventure
Who’s that riding the waves of the Bay of Sitka, trolling for
Wild Alaskan Salmon, and observing the cleaning and inspection of the day’s catch? None other than New Pioneer’s meat
department managers: Maurice Finn, Brent Foster, and Chris
Jeffrey. This lucky three took a trip in June to the Troller Point
Fishery run by Mark Hoffman and family. Troller Point Fishery has been family owned since 1989 and is New Pi’s provider
of Wild Alaskan Salmon, King Salmon, Coho Salmon, Wild
Alaskan lox, spot shrimp, and halibut. Mark Hoffman is the
Captain of the Ocean Oasis, a 46-foot sailboat that employs
hook-and-line fishing techniques to avoid “by catch”, which is
the catching of unwanted sea life that is then discarded. Mark
and his crew are industry leaders in sustainable fisheries, and
their commitment to environmental sustainability has made
them New Pi’s sole provider of this type of seafood.
Troller Point Fishery has perfected the quick-freeze method of fresh fish preparation, wherein the fish is immediately
flash-frozen to ‒40˚ once it is brought on board the boat. This
method ensures that the seafood arrives in Iowa at the peak
of its deliciousness, with the moisture retained inside the fish,
and its natural color and cell structure intact. Maurice, Chris,
and Brent spent time in the Bay of Sitka, south of the Bering
Sea. Sitka is a beautiful fishing town of over 8,000 people, and
Early morning at the Bay of Sitka.
home to nearly as many bald eagles! The guys were brought on
board the Ocean Oasis to witness first-hand the cleaning and
processing of the catch. New Pioneer Co-op is Troller Point
Fisheries’ largest customer, and the trip to Alaska helped maintain the strong relationship between the two. New Pi’s meat
department continues to serve you by providing the information you need and the products you want to make an informed
decision about your meat purchases.
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It’s time for healthy living!
Chris and Brent aboard the Ocean Oasis.
16
grocery top picks
organic
Life in Provence™ Provençal Fig Jam
The taste of tree-ripened figs blended into a delicious jam is a French tradition. Spread
a bit of jam on a croissant for a new breakfast favorite, or stir it into your yogurt for
an afternoon treat. $4.79/9.9 oz.
Kitchens of India Meals
These natural, vegetarian meals offer rich Indian flavor ready to go. Cut out the prep
time and try Red Kidney Bean Curry, Spinach with Cottage Cheese, and Chick Pea
Curry. Visit www.kitchensofindia.com for a bevy of authentic recipes from all across
India. $2.79/10 oz.
Canyon ® Salsas
These salsas from Texas are not to be missed. The smoky Roasted Peach Jalapeño
Salsa makes a tasty topper for fish or chicken (in addition to its usual role as a dip).
Cantina Style Salsa is a traditional blend with a zing, ideal for chips or huevos rancheros. $5.99/16 oz. IC only.
Rustic Crust™ Pizza Crusts
This is all natural, whole grain Old World pizza goodness direct from New Hampshire. These hand-formed pizza crusts are ready to top and bake: Classic Sourdough,
Cheesy Herb, and Tuscan 6 Grain. Dinner is served. $3.99/16 oz.
Central Soyfoods Tofu
Central Soyfoods organic artisan tofu is handmade by a progressive co-op in Lawrence, Kansas. The tofu is prepared in the traditional nigari method, which produces an incredible firm texture. Spice up your dishes with Garlic Herb and Hot Fiesta
versions. $3.79/1 lb.
Chef Antonio’s ® Pizza
Now here’s a pizza you can really sink your chompers into! Thick, Sicilian-style crust
is topped with your favorite All-Natural ingredients for a taste that’s pizzeria good.
You’ll find this funky square pizza in the freezer section—just heat and eat!
$5.99/14.5 oz. Pepperoni or 15.25 oz. Cheese
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BYTES
Scientific Foul Play at
the FDA
The Union of Concerned Scientists has
released a survey of scientists who work
for the U.S. Food and Drug Administration (FDA). The survey reveals that
one-fifth of FDA scientists “have been
asked, for non-scientific reasons, to inappropriately exclude or alter technical information or their conclusions in a FDA
scientific document.” The study strongly
suggests that the FDA is not adequately regulating products that significantly impact public health, including food,
drugs, vaccines, and medical devices. The
survey also indicates that 61 percent of
the respondents knew of cases where
FDA political appointees have “inappropriately injected themselves into FDA
determinations or actions.” Eighty one
percent of FDA scientists in the survey
agreed that the “public would be better
served if the independence and authority of FDA post-market safety systems
were strengthened.”
Learn more: http://www.organicconsumers.org/2006/article_1179.cfm
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17
Parabens: Recognizing the Risk
Sue Lapinski, Wellness Manager
Recently the natural body care industry has been busy like bees making
important changes in their formulas for
lotions, deodorants, soaps, and more. All
the work has been part of an effort to
eliminate one ubiquitous family of ingredients: parabens.
So what are parabens, exactly? Parabens are a group of chemicals used as
preservatives in cosmetics. Some common names are benzylparaben, polyparaben, and methylparaben. They have
been used since the early 1920s and are
the most commonly used preservative in
the United States. In 1977, approximately 30% of cosmetic products registered
with the FDA contained parabens. Water is the only ingredient more frequently
used in the cosmetic industry.
Why are companies eliminating parabens from their products? A 2004 study
in the United Kingdom detected traces
of five parabens in the breast cancer tumors of 19 out of 20 women studied,
suggesting that the man-made chemicals
accumulated in the breast tissue after
being absorbed through the skin. This
small study does not prove a causal relationship between parabens and breast
cancer, but it does highlight the need for
more research on the potential link between products containing parabens and
increased breast cancer risk. Plus parabens are in almost every body care product you use. According to The Campaign
for Safe Cosmetics,“the chemicals in any
one consumer product alone are unlikely
to cause harm. But unfortunately, we are
repeatedly exposed to industrial chemicals from many different sources on a
daily basis, including cosmetics and personal care products.”
There is a movement in the natural
body care industry to remove this potentially harmful chemical. The European
Union banned the use of these chemi-
18
cals in January of 2003; as of September 2004 all cosmetics and personal care
products sold in the European Union are
free of these substances.
October is Breast Cancer Awareness
Month. We want to bring this issue to
you to research and discuss so you can
make better choices for you and your
body. Many companies in New Pioneer‘s
Wellness department are now parabenfree or will be soon. During September
and October, look for shelf signs in our
body care section directing you to paraben-free choices.
If you would like to find out more
about parabens and their use in cosmetics, visit these websites:
The Campaign for Safe Cosmetics
www.safecosmetics.org (includes a list
of paraben-free products)
Avalon Natural Products
www.avalonnaturalproducts.com
Organic Consumers
www.organicconsumers.org/bodycare
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.
White Wines You Should Be Drinking But Aren’t
More Tapas
with Robert Morey
Wed., Sept. 6, 6–8 p.m.
with Liz Clark
Wed., Sept. 13, 6–8 p.m.
$25/person
$30/person
Robert says, “I like a good Chardonnay or a nice zippy Sauvignon
Blanc as well as the next bloke, but there’s a lot more to the white
wine world than those two grapes. Chenin Blanc, Albariño, Gruner
Veltliner, or dry Riesling are all great food wines, and each deserves
a larger spotlight than it gets. The class fee of $25 includes at least
six wines with light appetizers to match.”
The tasty little snacks served at Spanish tapas bars reflect the chef ’s
skill in using the best seasonal ingredients. Join Liz Clark of Cooking with Liz Culinary School in Keokuk as she prepares a new set
of tapas: Roasted Almonds, Ham Stuffed Mushrooms, Mussels in
Saffron Sauce, Zarzuela (Seafood Medley), Pork Meatballs with
Aioli, and Shrimp Tortilla.
Fusion Stir-fry
King of the Tailgate
with Elizabeth Weinberg
Thurs., Sept. 7, 6–8 p.m.
with Tim Palmer
$20/person
$20/person
East meets West as New Pi Chef Elizabeth Weinberg teaches us
to make Asian and European favorites using traditional wok cookery technique. Liz will prepare Shrimp with Green Onions, Beef au
Poire (pepper steak), Glazed Salmon with Lemon Grass, and Ratatouille with Rice Noodles.
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: the Mountain Man is
a recipe featuring eggs, salsa, potatoes, sausage, and cheese served
piping hot out of the Dutch oven. We’ll prepare classic favorites like
wings, brats, and chili. Then we’ll score some flavor touchdowns with
recipes for steak and ribs on a stick, and grilled fruit.
South of the Border Seafood
Tues., Sept. 12, 6–8 p.m.
$20/person
Liz Weinberg’s maternal grandmother, Nina, was born in Mexico and settled in California. In this class, Liz builds on her family’s traditions to create new favorites. She will demonstrate how to
prepare Seafood Salad Tacos with Homemade Corn Tortillas and
Salsa Fresca, Seared Rare Tuna with Tomatillo Relish and Guajillo
Hot Peppers, Red Rice and Black Beans, and Fresh Lime Ice with
Cucumber and Mint.
Indian Cooking
with Shelly Sarin
Tues., Sept. 19, &
Thurs., Oct. 19, 6–8 p.m. $15/person
While growing up in Waterloo, Iowa, Shelly enjoyed her Punjabi
mother’s fresh Indian food. As an adult she continues to explore the
spicy and complex flavors of Indian cooking in her own home. Learn
the basics of Indian meal planning and the role of condiments and side
dishes like chutney and raita. Shelly will prepare Tandoori Chicken,
Aloo Gobi (spiced cauliflower and potato), Spicy Lentils, and Chapatti
(flat bread). Samples of chai and beer will accompany the meal.
19
Italian Comfort Food
Great French Wine Under $20/Bottle
with Aaron Valdez
Wed., Sept. 20, 6–8 p.m.
with Jay Berry
$30/person
$20/person
Saturday night is “Italian Night” at Venuto’s World Bistro in downtown Iowa City. The faint chill in the air makes Executive Chef Aaron
Valdez think of cooking comfort food for his family and his restaurant
patrons. Join Aaron as he demonstrates Mussels in Tomato Sauce,
Beef Rib Eye with Wild Mushroom Risotto, and Apple Walnut Arugula Pancetta Salad. We’ll taste wines to match the meal.
A great deal of very good wine is being produced worldwide at a
range of price points. Join wine enthusiast Jay Berry as he samples
a variety of red and white French wines from Bordeaux, Burgundy,
and the Rhône Valley, all for under $20 a bottle. In keeping with the
theme of excellence within a budget, we will sample popular, moderately priced cheeses.
Field to Family Farmers’ Market Demo
Autumn Apple Fest
with Tim Palmer
Sat., Sept. 23, 9:30–11:30 a.m.
with Liz Clark
Wed., Oct. 11, 6–8 p.m.
Chauncey Swan Plaza, Free and open to all
$40/person
Join salsa king and local food vendor Tim Palmer of Clover Hill Creations as he whips up quick and fabulous dishes using fresh food from
the Farmers’ Market. New Pi is showing our love of local foods by
hosting the event and supplying all the extra ingredients.
Savor the season with innovative apple recipes, all from Liz Clark’s
book The Apple Companion, which is included in the cost of the class.
Liz will demonstrate the preparation of Apple Rumaki (deep-fried
chicken liver and apple wrapped in bacon), to be served with samples
of Champagne and cider cocktails. Liz will also make Apple Curry
Soup, Sweet Potato and Apple Purée, and Crown Roast of Pork
with Apple and Onion Cream Stuffing. We’ll conclude our apple
fest with Poached Apples with Red Hots over vanilla ice cream and
Open Face Puff Pastry Apple Tart.
Apple and Raspberry Desserts
with Jeremy Jackson
Mon., Sept. 26, 6–8 p.m.
$20/person
September is the borderland between summer and fall, with delicious produce from two seasons filling the market. The versatile raspberry is still around, and combines well with the local apple harvest.
Jeremy will prepare recipes from his book Desserts That Have Killed
Better Men than Me, including Raspberry Clafouti, Grated-Apple
Tart, Berry Brûlée, and Earl Gray Applesauce.
Sicilian Cuisine: Exploring the Arabic Influence
with Liz Clark
Wed., Sept. 27, 6–8 p.m.
$30/person
Sicily’s traditional Italian and Greek cuisine was greatly enlivened by
the introduction of spices during the North African occupation. Cinnamon, nutmeg, cardamom, black pepper, candied fruit, pine nuts, and
marizipan (sweet almond paste) were incorporated into the diet. Join Liz
Clark as she prepares Eggplant Caponata, Grilled Swordfish, and Cassapa, a cake layered with orange liqueur-flavored ricotta. We’ll sample a
southern Italian red wine and finish with Marsala dessert wine.
20
Thai Spring Rolls
Thurs., Oct. 12, 6–8 p.m.
$15/person
Thai spring rolls feature fresh and delicately flavored ingredients
wrapped in translucent rice noodles accompanied by dipping sauces. Join New Pi Chef Elizabeth Weinberg as she demonstrates the
preparation of spring rolls with shrimp, pork, bean thread noodles,
lettuce, mint and cilantro, and you’ll make and eat your very own. Liz
will also prepare Thai Tam Yum Soup.
Crocheted Rag Rugs
with Theresa Mikulas
Tues., Oct. 17, 6–8 p.m.
$15/person
Theresa Mikulas was taught to crochet by her mother at the age of
five. Theresa has enjoyed crocheting as a pastime and a way to recycle old garments. Folks at the Co-op liked the rugs, and many asked
for a class on how to make them. Each student will receive instruction in starting a rug, a crochet hook, and fabric to get started. Bring
a pair of sharp scissors.
Festive Iberian Dinner
Called Shiraz by the Aussies, the New World interpretation of this
grape is a robust red wine with spicy blackberry, plum, and peppery flavors. Join wine enthusiast Jay Berry to taste a variety of wines from the
noble Syrah grape. Cheese and bread will accompany the sampling.
Wines for Drinking With Your Turkey
with Aaron Valdez
Wed., Oct. 18, 6–8 p.m.
(and Shame on You for Referring to Your Spouse That Way)
$30/person
with Robert Morey
Wed., Nov. 1, 6–8 p.m.
Executive Chef Aaron Valdez of Venuto’s World Bistro loves to explore culinary possibilities all around the Mediterranean. Join Aaron
as he demonstrates the preparation of Portuguese Pork with Raspberry Sauce, Caldo Verde (Green Kale) Soup, Parsnips Au Gratin, and
concludes with the classic French dessert Crème Brûlée. We’ll taste
wines that enhance the meal. Sample size portions will be served.
$25/person
Fiesta Caribbean Fare
with Tim Palmer
Tues., Oct. 24, 6–8 p.m.
Robert Morey, Iowa City New Pi Wine and Cheese Guy, says:
“Thanksgiving is a day to focus on sharing a meal with the people
closest to us. What wines would best accompany this traditional feast?
Whites for turkey? Reds for savory side dishes? Pinks to straddle the
fence? All three? In this class we’ll try a range of wines that I would
be proud to offer friends and family at the Thanksgiving table. We
will taste at least six wines, with light food to accompany them.”
Simple Autumn Desserts
$20/person
Join Tim Palmer of Clover Hill Creations as we cook our way through
the Caribbean. We’ll learn about the island approach to the marinades and rubs used to season both Cuban Crisp Roast Pork and
Jerk Red Snapper with Vegetables. Taste the favorite island vegetable
jicama, and sample Fried Plantain Chips with Tequila-Lime Salsa.
For dessert, Tim will prepare a Jamaican Christmas Cake, flavored
with fruit and caramelized sugar.
Halloween Dinner Party
with Liz Clark
Wed., Oct. 25, 6–8 p.m.
with Jeremy Jackson
Thurs., Nov. 2, 6–8 p.m.
$20/person
Autumn is the best baking season, with cool temperatures and plenty
of holidays and get-togethers. In this class, local cookbook author
Jeremy Jackson will share some of his simple but sublime desserts
with students. These are recipes perfect for both the beginner who
wants a failsafe recipe for guests and the more experienced baker who
might not always have the time to make more complicated desserts.
Jeremy will demonstrate recipes such as Simple Yogurt Cake with
Raspberry Coulis, Indian Pudding, Maple Custard Tart, and Italian Cornmeal Cookies.
$30/person
Join Liz Clark of Cooking with Liz Culinary School in Keokuk
as she prepars a remarkable Halloween party. The menu features
Cabbage and Shiitake Mushroom soup, Orange and Black Caviar
Canapés, Spicy Kale with Garlic (to keep off the vampires), Roast
Pork with Sweet Onions and Pears, Cranberry Cocktail with Orange Rum, and to conclude, Sweet Potato Ice Cream. Sample-size
portions will be served.
The Art of Maki and Nigiri Sushi with Ethan Fox
Thurs., Nov. 9, 6–8 p.m., $30/person
Winning Ways with Winter Squash with Elizabeth Weinberg
Tues., Nov. 14, 6–8 p.m., $15/person
Syrah from Around the World
Intimate Thanksgiving Dinner with Elizabeth Clark
Wed., Nov. 15, 6–8 p.m., $35/person
with Jay Berry
Thurs., Oct. 26, 6–8 p.m.
Styles of Beers and Seasonal Favorites with Sal Leanhart
$25/person
Australia has had success with wine made from the Syrah grape.
Sparkling Wines and Champagne with Jay Berry
21
Back Yard Abundance
Summer 2006 Yard Tours—last of the season.
The Backyard Abundance Campaign helps area residents understand how to make ecological improvements
to their yards and how those improvements help individuals, the community and the environment. Visit the
Backyard Abundance web site for details www.BackyardAbundance.org. Iowa City residents helping the environment in their backyard:
Saturday, September 23
1:00 pm to 3:00 pm
Liz Maas, 620 Ronalds Street, Iowa City
Liz is a member of the PrairieLandWatershed Alliance
and co-owner of Red Tail Restoration. She has created a
beautiful rain garden in her yard. Sponsorship provided
by New Pioneer Food Co-op, Environmental Advocates,
and Thai Flavors.
New Pioneer Food Co-op
Annual Member
Meeting
Friday, November 3, 7 pm
10 S. Gilbert St, Iowa City
Ruhl
&Ruhl
319.351.7845
REALTORS
1100 Fifth Street, Suite 201
Coralville
Since 1862
(Just behind New Pioneer Co-op)
Residential • Relocation • New Construction • Mortgage Services
Housing Information 24 Hours a Day
~ Internet ~
www.ruhl-ruhl.com
~ Info Line ~
toll free
800.897.INFO
~ 1862 Mortgage ~
toll free
22
866.441.1862
Contribute to New Pioneer History
Caroline Dieterle, New Pioneer Board Secretary
The State Historical Society of Iowa
wants to add New Pioneer Co-op’s records and artifacts (ads and samples of
other promotional materials, photos, and
whatever other memorabilia we can find)
to the Historical Society’s permanent collection. Staff members and I have been
working at the Administration Building to
find and pack up materials to be included.
It is the Board’s and the staff ’s hope that
any members willing to donate materials
from New Pioneer that would be suitable
for the collection will let us know!
Since New Pioneer is celebrating its
35th anniversary this year, it is a fitting
time for this project to start, and for its
records to join those of other grassroots
progressive organizations in Iowa at the
Historical Society. The board has voted
unanimously to give the Historical Society $5,000 to assist them in their work
to professionally organize and accession
New Pioneer’s materials. I wish to thank
Shelton Stromquist, former board president, for the initial suggestion to transfer
New Pioneer’s records to the Historical
Society. The materials we donate will be
properly stored and preserved.
We hope to hear from interested
members who have items to contribute
to this effort!
Contact Caroline Dieterle at caroline_dieterle@hotmail.com.
!DAMS4HERAPEUTIC"ODYWORK
SHIATSUDEEPTISSUE
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BALANCINGCHI
2EIKI
ACUPRESSURE
MYOFACIALRELEASE
DEEPMUSCLE
2EGISTERED.URSE!DVOCATE
,)#%.3%$-!33!'%4(%2!0)34
#ERTIFIED!SIAN"ODYWORK4HERAPIST
EMBEAR AVALONNET
#0"
2%-/$%,).')NC
"painting excellence"
exterior
interior
decks
christopher berg
Iowa City, IA 52245
(319) 338-3453
Arianna B. Bennett
BMP, LMT, Reiki
Therapeutic Massage and Reiki Master
(319)530-2092
Bring in this coupon and
get $5 OFF your visit
23
freak
wine
Join Tom Caufield at the Coralville Co-op for a wine tasting
frenzy. Over  varieties of wine will be available for sampling.
Also take advantage of deep case discounts available to attendees.
out
Wednesday, November 8th, 6-9 pm
 per person. Tickets go on sale October .
Limited capacity. Get your tickets early as the event will fill quickly.
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 West,
Coralville, IA 52241
(319) 358-5513
www.newpi.com
Change Service Requested

september/october 2006 - New Pioneer Food Co-op

Transcription

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