2 - New Pioneer Food Co-op

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
The New Pioneer
Catalyst is published by:
NEW PIONEER CO-OP
22 S. Van Buren Street
Iowa City, Iowa 52240
319-338-9441
Open 7am-11pm daily
NEW PIONEER CO-OP & BAKEHOUSE
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 nonanimal 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.
City Center Square, Hwy. 6 West
Coralville, Iowa 52241
319-358-5513
Open 7am-10pm daily
EDITOR
Jen Knights
MANAGING EDITOR
Jenifer Angerer
DESIGN & PHOTOGRAPHY
Mara Cole
Mat Greiner
PRINTER
Perry Judd’s Incorporated
in this issue
Help Us Give Slings
Tom’s Top Ten
Tea Chases Away the Chill
Give Better
New Pi’s Movers & Bakers
What’s for Dinner?
Treasurer’s Report
Classes
Contact Jen Knights at 338-9441 or
jknights@newpi.com to place your display ad.
p. 4
p. 8
p. 12
p. 13
p. 14
p. 20
p. 21
p. 22
www.newpi.com
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
ON THE COVER: Paper plate turkey art by staffer Chad Clark (IC Breadstand), circa 1981.
2
new pioneer co-op’s newsletter
member open forum
Regarding the Board’s Bad
Decision on Public Power,
We strongly object to the decision made
by the board of directors at its August
meeting to endorse the municipal power
ballot questions appearing on the November 8th ballot in Iowa City. We object on both procedural and substantive
grounds.
Procedurally, the board voted on this
issue without any prior notice. It did not
appear on the agenda as posted in the
store 24 hours before the meeting. Also,
taking a position on an issue that is to be
decided by the voters is a bad precedent
to set. And the board not only endorsed
a “yes” vote on the ballot questions, they
authorized setting up displays in the
store, allowing a “yes” table to appear on
Co-op property (as opposed to handing out leaflets on the sidewalk, which is
the right of every citizen), and unbelievably, allowing members to obtain member working hours by leafleting for the
“yes” votes in front of the store.
There are four questions that cannot
be answered by the “yes” campaign:
1) Where will our municipal utility
purchase its electricity and at what cost?
(Unlike MidAmerican, they will own no
Catalyst Member Open Forum is an opportunity for members to express
their views. Submit comments to Jen Knights at the Iowa City store or by
e-mail: jknights@newpi.com. No more than 500 words. Deadline for the Jan/
Feb 2006 Catalyst is December 9, 2005 by 5pm.
electricity-generating plants.)
2) What will it cost Iowa City to buy
MidAmerican’s infrastructure (transformers, wire, substations, power lines
and poles, etc.)?
3) What happens if the municipal
utility is hit by a massive natural disaster (windstorm, tornado, etc.)?
4) What happens to the MidAmerican workers who cannot be legally guaranteed jobs and/or transferred pension
benefits?
We believe that the idea of “public
power” sounds great, but “the devil is in
the details.” This is way too risky a proposition to vote “yes” and hope for the best.
We urge two “no” votes on the November
8th Iowa City municipal utility ballot
questions, and we urge all Co-op members to contact the board and let them
know we do that we do not want New
Pioneer Co-op to take official positions
in the political arena on candidates or
ballot questions.
Gary Sanders, Sarah Swisher, Darlyne
Neff, Roberta Till-Retz, Tom Jacobs
“I believe the Board should be able to take public
positions as long as they give notice of a discussion
and possible position to be taken by the Board.”
—Tom Jacobs
Response:
The New Pioneer Board of Directors voted on August 17, 2005 (5-1) to support the existing resolution supporting public power. Reprinted in the October 2005 election edition
of Catalyst, the resolution was initially passed on May 15, 2002. The majority of the current
Board believes that it is in the interest of members to support the Citizens for Public Power
petition to the Iowa City city council. The recent feasibility study indicated that New Pioneer could save a significant amount of money if the system were purchased and operated
locally. If ‘yes’ votes win, the issue of whether the city should purchase the electric distribution system from MidAmerican Energy can be studied further.
Henry T. Madden
Treasurer, New Pioneer Board of Directors
For details on the board’s actions, go to www.newpi.com and click on the “Board of Directors” link
on the left side of the home page.
Members are welcome
to share their views with the
2005 BOARD OF DIRECTORS
President
PETER FISHER (2007)
338-1494, peter.fisher@mchsi.com
Vice President
RICHARD GRIMLUND (2005)
337-6495
richard-grimlund@uiowa.edu
Secretary
CAROLINE DIETERLE (2007)
338-8674
caroline_dieterle@hotmail.com
Treasurer
HENRY T. MADDEN (2006)
338-5689, madden428@msn.com
SCOTT KOEPKE (2007)
338-9441, skoepke@newpi.com
CALVIN NORRIS (2006)
365-4270, cnorris@aegonusa.com
ROBYNN SHRADER (2005)
466-9006, robynn@ncga.coop
(year indicates when term is up)
NOV/DEC BOARD OF
DIRECTORS MEETINGS
All members are welcome! All meetings
held at 10 S. Gilbert, Iowa City.
Annual Member Meeting
November 4, 6-9pm
December 21, 7pm
nov/dec 2005
3
Local family brings personalized
comfort to families displaced by tsunami
Help Us Give Slings
Theresa Carbrey, Education Coordinator
A
merica is different than the rest of the world in many
ways. One curious way is how we transport our young.
American parents take pride in infant car seats and baby strollers that permit transport from house to car to store.
People living in Europe, South and Central America, Africa,
Asia, and Indonesia practice the art of baby-wearing. Simply
put, the child rests against the parent’s body in a fabric sling
while the parent goes about their daily activities. Beautiful yet
strong fabrics and a careful protocol of folding and knotting
keep the child secure.
When Jun-Nicole Matsushita visited her parents in Jakarta,
Indonesia, she enjoyed the culture and witnessed firsthand the
work her father, Masayoshi Matsushita, does as an economist
for the United Nations Industrial Development Organization. During their visit, Jun-Nicole and her husband received
the gift of an Indonesian baby sling, called a selendang. After
their son Khai Tong was born, Jun-Nicole followed tradition
by carrying Khai in a sling, as her parents and grandparents
had carried her as a child in their native Japan.
Jun-Nicole and her family were relieved to learn her father
had survived the December 26, 2004 earthquake in Indonesia and the subsequent tsunamis in Southeast Asia. Like many
others, they puzzled over how to be of assistance to the highly
stressed survivors. So much of the survivors’ former lives and
possessions were washed away. Muslim women of Indonesia
wear head scarves when leaving their homes, as directed by
their faith. In the aftermath of the disaster there were urgent
“Mothers who had
given birth in the
camps rejoiced to
receive such beautiful
and functional gifts.”
4
new pioneer co-op’s newsletter
“The children love to be in the selendang because they are at eye
level with the rest of the family. It is nurturing in so many ways.”
calls for head coverings so that women could leave the
shelters to seek medical attention and relief aid.
Hearing this, Jun-Nicole recognized the importance of a seemingly simple piece of fabric. She
thought of the selendangs. She asked her father to
send selendangs to Iowa so that she could raise money
through their sales to supply slings to displaced persons, and Project HUGS (Help Us Give Slings) was
born. Mothers who had given birth in the camps rejoiced to receive such beautiful and functional gifts. To
date, HUGS has distributed 200 slings in the regions
of Nilas Island and Banda Aceh. In addition to distributing slings to families in need, the HUGS project stimulates the local Indonesian economy through
their partnership with a selendang factory.
I spoke with Jun-Nicole and asked if the weight of
the growing child became a burden. She laughed and
replied, “The strength of the mother grows with the
child! Baby-wearing is beneficial for both the mother and child. I wear my son, nicknamed Koala Khai,
when I do chores around the house, go for walks, or
even attend lectures. I feel he is safe and he seems
very happy.”
As a child grows older, the technique of tying the
selendang changes. The child can be placed facing in
or out, on the mother’s hip, chest or back. Jun-Nicole
says, “The children love to be in the selendang because
they are at eye level with the rest of the family. It is
nurturing in so many ways.” ❑
How Can I Help?
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FEE BASED FINANCIAL PLANNERS TAKING A
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2346 Mormon Trek Blvd., Suite 2700
Iowa City, IA 52246-4375
(319)339-4884 www.worldtrendfps.com
Arianna B. Bennett
BMP, LMT, Reiki
Therapeutic Massage and Reiki Master
(319)530-2092
Bring in this coupon and
get $5 OFF your visit
• Buy a selendang for yourself or as a gift to new parents. A selendang also makes a beautiful tablecloth,
picnic blanket or wall covering—or it could be used
as a shawl, sarong skirt or wrap. Selendangs cost $20,
and are available at both Co-op locations.
• Purchase a selendang for a displaced mother and receive
a thank-you card suitable for gifting to a friend.
• Come meet Jun-Nicole at the Coralville Co-op on November 29th, 6 to 8pm, to learn more about the benefits
of baby-wearing, and see a demonstration of how to tie
traditional baby carriers. Selendangs will be available
for sale, and donations are gratefully accepted.
nov/dec 2005
5
What Wine Should You Drink With Your Turkey?
(...and shame on you for referring to your spouse that way)
Robert Morey, Iowa City Specialty Manager
H
oliday feasting can be tricky, because, dang! Pressure’s on, and you
have so much else to think about. You
don’t want to be worrying about whether
you’ve chosen the appropriate wine for
your meal.
Many people would think white wine
would be most fitting for a turkey, but
the traditional holiday meal also includes
other elements that might seem to call
for a red wine.
Of course you could serve both white
and red wine, making everybody happy.
Here are some guidelines to help you
think about your choice.
First, the whites, and I’ll start off
by telling you what I’ll be drinking on
Thanksgiving: Riesling. Many people
think of Riesling as sweet, but it can be
vinified dry as well.
For a dry Riesling, I’d recommend
the sublime Smith Madrone from Napa
Valley ($19.99), Claiborne & Churchill
from Central Coast ($14.99), Buitenverwachting from South Africa ($11.99), or
Cousino Macul from Chile ($8.99).
If your taste runs on the sweeter side of
the Riesling fence, Bloom from Mosel, Germany ($7.99) is a great bargain. For fencestraddlers who want a semisweet wine, I
suggest trying Saint M from Pfalz or St.
Urbans-Hof from Mosel ($11.99 each).
The other white grape I heartily endorse for Thanksgiving is Chenin Blanc.
Fuller-bodied, with a rounder texture
in the mouth and flavors of melon and
lime, Chenin can also be vinified sweet
or dry.
French Chenin from the Loire Valley is justifiably famous. My pick from
that part of the world would be Champalou Vouvray ($14.99). A sweeter version of Vouvray is the nectarlike Pichot
($12.99) or the light-bodied Maison
Nicolas ($9.99).
For domestic Chenin Blanc, I recommend delicious Chappellet from Napa
($16.99), or the bargain-priced Dry
Creek from Sonoma ($9.99).
For reds, an easy and timely choice
for a lot of folks is Beaujolais Nouveau,
traditionally released on the Thursday
prior to American Thanksgiving. Made
from the Gamay grape in Burgundy, it’s
fresh, fruity, and easy to drink.
Burgundy’s other red grape, Pinot
Noir, makes an excellent choice for
Thanksgiving. My favorite bargainpriced Pinots are Mark West from
Central Coast and Castle Rock from
Mendocino ($9.99 each).
You won’t go wrong with the lush
New Pioneer Pinot from Russian River Valley ($14.99). For a more restrained
Pinot, try Gachot-Monot Côtes de Nuits from Burgundy ($19.99).
Finally, another way you might want
to look at your holiday table is this.
Thanksgiving is a uniquely American
holiday, so why not celebrate it with the
uniquely American grape? Zinfandel.
Zin is a big-shouldered grape, definitely more assertive than anything else
I’ve listed here. Some of my favorites
are Mutt Lynch’s Portrait of a Mutt,
with 25% Carignane added to the mix
($15.99) and 7 Deadly Zins from Lodi
($16.99). This last wine, especially, is distinctive and delicious—blackberry/blueberry fruit, with juniper berries, spice
and bramble.
If you prefer, throw all these suggestions to the wind and choose what you
like. Or ask us in the aisle. We’ll surely
get new wines in stock between the time
I write this article and the time you select your wines.
The point of wine, and of holiday
feasting, ought to be to enhance the pleasure of good company. Cheers! ❑
Star Acupuncture
Clinic
INTERNATIONAL CUISINE
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122 south iowa ave., washington, iowa
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OPEN: Wed-Mon 11-2, 5-9 • CLOSED: Tues
6
new pioneer co-op’s newsletter
Long Life
Sara Pamela Star, L.Ac.
Board Certified Acupuncturist
Chinese Herbal Medicine
(319) 895-6488
111 First Ave. North, Mt. Vernon, IA 52314
Free 30 minute consultation—
Find out how acupuncture may benefit you!
Get Stuffed.
New Pioneer Bakehouse Bread Cubes make it
easy to have delicious dressing for your holiday
feast. We’ve got a recipe here for everyone.
SAUSAGE DRESSING
Serves 20+.
OYSTER DRESSING
Serves 12.
10 c. Bakehouse Bread Cubes
1 c. butter
1 ½ c. celery, chopped
1 c. sweet Vidalia onion, chopped
1 t. sage
1 t. thyme
½ t. oregano
1 t. salt
1 t. pepper
1 pint oysters, drained and chopped
1 c. chicken broth (add more broth
if dry)
½ c. Romano cheese, finely grated
Melt butter in a medium saucepan over
medium heat. Sauté celery and onions until tender. Add broth, seasonings, cheese
and oysters. Remove from heat. In a mixing bowl combine bread cubes and oyster mixture, mix well. Turn into a greased
casserole dish, cover with foil and bake 2
hours at 325 degrees. To crisp the top, remove foil for the last 30 minutes.
VEGAN APPLE DRESSING
Serves 8.
6 c. Bakehouse Bread Cubes
1 ½ T. olive oil
1 ½ c. red onion
1½ c. diced Granny Smith apples
3 bunches of green onion, minced
2 T. fresh parsley, chopped
½ t. thyme
½ t. savory
½ t. salt
½ t. pepper
½ c. walnuts, finely chopped
1 ½ c. apple juice
Sauté onion in oil over medium heat until tender. Add apples and sauté 5 minutes. In a mixing bowl, combine bread
cubes with onion mixture and all remaining ingredients, continuing to stir
while adding juice. Turn into an oiled
baking dish, and bake for 30 minutes at
350 degrees.
15 c. or more Bakehouse Bread
Cubes
2 onions, chopped
3 stalks of celery, chopped
8 oz. mushrooms, chopped
1 to 2 lbs. pork sausage
turkey giblets, diced (optional-no
gizzards)
salt and pepper to taste
2 qts. chicken stock (adjust to desired moisture level)
½ c. butter
2 t. sage
Sauté onions, celery and mushrooms.
Add sausage and giblets to onion and
celery mixture. Cook thoroughly. Salt
and pepper to taste.
In a large bowl, add sausage mixture to
the bread cubes. Wet down with chicken
stock and melted butter. Add sage and
mix well, stirring in additional stock if
dressing is too dry. Refrigerate in bowl
until ready to cook. Enjoy this dressing
stuffed in your turkey (up to 24 lbs.), or
bake separately in a casserole dish at 325
degrees for 1 hour.
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nov/dec 2005
7
1
PHILIPPE COLIN
BOURGOGNE 2004
We touted burgundies in both ’02 and
’03. Imagine a blend with the elegance
and poise of the ’02 vintage and the rampant fruitiness of the ’03. It’s simply lovely, like a mysterious woman in a little
black dress who smiles at you and then
walks away, glancing back playfully over
her shoulder. Can wine be cherries and
sunshine at the same time? I think so:
this one is bright and sweet-sour with a
lively, refreshing acidity. It puts you on
a balcony, talking to a beautiful woman
as she tosses her head back and laughs,
and you’re looking at her neck line, fol-
8
Tom Caufield, New Pi Wine Buyer
VIEUX MAS DES PAPES
CHÂTEAUNEUF DU
PAPE 2003
Believe the hype. The Brunier family at
Vieux Telegraphe hit a home run like
I have not seen from them since the
spectacular 2001 vintage. This wine is
classic Châteauneuf, mostly Grenache
(for a lovely plummy aspect) and a little
Mourvèdre (which adds weight and puts
some funk in the trunk). I don’t think I
can oversell this wine, or overstate what
an amazing deal it is. The Bruniers make
only a very small amount of this wine,
and it drinks well now, provided you decant it a couple of hours before dinner.
Speaking of dinner, this wine will sing
at the table if paired with anything from
the pork family, perhaps with a cherry
balsamic reduction sauce to bring out
the bright cherry tones in the wine. Last
year this wine sold for $32 a bottle. This
year, in a better vintage, it’s just $24.99 a
bottle. You really should buy at least 6 to
drink over the next 5 years. We also have
a wee bit of their white Châteauneuf and
it’s a delight as always. Served with shellfish it will put a smile on your kisser, and
it’s also just $24.99 a bottle.
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tom’s top ten
new pioneer co-op’s newsletter
lowing the elegant curve of her throat …
er, I mean, you’re searing a duck breast,
cooking down some greens with figs and
sweet onions. Yummy either way, the
wine is still just $17.99 a bottle.
3
ROLAND LAVANTUREUX
PETIT CHABLIS 2004
I yield the floor to Kermit Lynch: “Here
I am, stuck inside of Chablis with the
petit blues again. I know … real Americans don’t want petit. Can you imagine Dick Cheney ordering at the White
House Canteen: ‘Gimme a petitburger,
please’? Roland Lavantureux claims that
there is no real difference in the quality
of the terroir between his Chablis and
his petit Chablis. The official delimitation runs right between two rows of his
vines. One year he might prefer his petit
to his Chablis, the next year, vice versa.
He shrugs. ‘I don’t know why they drew
the line there.’ … I’ve been tasting and
buying from him since 1978. This is his
best yet, and it smells like we at [Kermit Lynch] hope our Chablis smells. …
pure Chardonnay fruit seasoned by the
Chablis terroir. Oops. The Petit Chablis
terroir. It is fresh, dry, crisp, minerally,
and above all, it is a perfect pleasure.”
Amen, Kermit. Get a bottle of the petit
for $16.99, and for the curious we also
have a wee bit of the non-petit Chablis
($21.99). Consider having some friends
over and noshing on cheese, fruit and olives whilst comparing the two wines.
4
CHÂTEAU DE FONTALEM:
BORDEAUX SUPERIOR
2003 AND CÔTES DU
MARMANDAIS ROUGE
2004
First, the Bordeaux: Robert Morey and
I tasted this wine in May, at the Kermit
Lynch trade tasting in San Francisco.
Kermit had brought in 900 cases of the
wine that day and he sold all of them,
including a chunk that we were fortunate to snap up. I could not ask for more
from a bottle of young Bordeaux. It has
a bit of tannin that augers well for 3-5
years in the cellar, but it really wants to
be drunk now for all its forward fruit. It
reminds me of a frisky puppy: he chews
on your toes and his little needle teeth
kind of hurt but the puppy’s having fun
and that’s really what matters, right? This
wine smells and tastes like classic Bordeaux, and has the added bonus of tasting, well, fresh (not like the astounding
number of tired, dusty, lifeless Bordeauxs
I’ve tasted). The price is an astonishingly
low $12.99. Now for Act Two: Fontalem’s ’04 Côtes du Marmandais Rouge.
The folks at Kermit Lynch say: “Once
again, we were overwhelmed. Inky dark,
filled with gobs of fresh berry fruit and
remarkably complex for a newly bottled
wine, we assumed it would be considerably more expensive than the Bordeaux
Superior. It was less.” The blend is 50%
Merlot and 50% Cabernet and it is available for just $9.99. Buy a bottle of each
and do your own comparison.
5
DENIS JAUMIER
QUINCY 2004
When I tasted with Nicole and Denis
Jaumier in their funky little cellar in
2003, I fell in love. We’ve carried each
vintage of their wine since, and this is
their best one yet. One thing I have always loved about their wine is its sense
of place, the mineral-driven nose and the
terroir that I taste in the wine. If wine
can be a living, breathing thing, then this
wine is the poster child for such a thing. It
positively dances in your mouth—stone
and earth with bright, crisp fruit, layered with fine acidity. If you gargle fresh
spring water while holding a few pebbles
in your mouth, you might approximate
what this wine does on the palate. Sound
odd? Well, then you try describing something so lovely and pure and true. You
can have a bottle for a mere $13.99. Oysters and goat cheese? Ah, yes.
6
DOMAINE POUJOL
“PROTEUS” 2003
We have bought and sold this wine every vintage since we started working with
Kermit. The Krips family’s “Proteus” bottling has always been a field blend (typically Merlot, Carignane, and Syrah).
Imagine the very best southern Rhône
juiced up, pumped up from the heat of
the 2003 vintage. Perfect for sipping with
braised meats or veggies, transcendent
with barbeque—who could ask for anything more? Kermit recently called this
wine one of the winery’s best efforts to
date, and says it will drink well for 4-6
years. ‘Nuff said. We’ll sell you a bottle
for only $12.99.
7
DOMAINE SAINT LUC
COTEAUX DU
TRICASTIN 2003
When Robert and I tasted this wine in
San Francisco this spring, we immediately asked how much we could buy. It’s
that good. This wine reminds me of a
lovely, medium-weight Côtes du Rhône,
vivid and bright in the mouth, sporting
nice cherry flavors and a lovely hint of
baking spices. It’ll sex up a meal of grilled
salmon with a side of couscous and asparagus, and it’ll run you just $12.99 a
bottle. Buy two!
8
CLOS LA COUTALE
CAHORS 2003
The knock on Cahors wine is that it is
traditionally very raw and tannic when
young, due to the high percentage of the
Tannat grape that many folks use. The
ultra-ripe ’03 is, ahem, a Cahors of a different color. A tannic wine, no question
… BUT, also oodles of fruit from the
Malbec and a smidge of Merlot to round
out the rest of the wine. It will age well,
but offers quite a powerful mouthful of
wine right out of the bottle. What I really
love about this wine is that you KNOW
where it comes from when you taste it;
it could never come from anywhere but
the south of France. You can get a bottle
for $11.99. Cassoulet, anyone?
Wine
& Dine
9
KUENTZ-BAS ALSACE
BLANC 2004
Here I defer to Kermit: “The talented
new winemaker at Kuentz-Bas made
very generous, aromatic wines in 2004
and my notes on this Alsace Blanc are
full of stars and exclamation points. It’s
a blend of Sylvaner, Pinot Blanc, Chasselas and Muscat. The Muscat gives it
a lot of class and powers the bouquet
out of the glass. The team at KuentzBas has given us a price that makes this
wine so attractive it’s a sure bet for my
‘white wine of the year’ award.” Here at
New Pi, we did a double take when we
saw the price. Only $9.99 a bottle! Yep,
Kuentz-Bas wine for a measly ten-spot.
The only question is, “How many cases
do you want?”
10 MYSTERY WINE
Look on the Top Ten shelf for one more
surprise pick that’s going to leave you
spellbound and bedazzled. ❑
Does a 5-course gourmet
Spanish meal paired with
sherry sound appealing?
(sherry chosen by Tom and Robert,
New Pi’s finest)
Come and get it:
November 8th, 7pm
at Venuto’s World Bistro
$70/person
Thomas George from Frontier Wine Imports
will be speaking and sharing some of his favorite
Spanish wines.
Call Stephanie Caraway at Venuto’s World Bistro
for reservations. 319-688-0002
For additional info go to
www.venutosworldbistro.com
nov/dec 2005
9
’Tis the Season for Neal’s Yard Cheeses
Robert Morey, New Pi Cheese Anglophile
O
ne of my fondest memories in my
decade as cheesemonger takes me
back to a tiny hole-in-the-wall cheese shop
in London’s Covent Garden neighborhood.I was on vacation, and the Neal’s
Yard Dairy shop was one of the reasons I
had chosen London as my destination.
The cheese clerk was pleased to learn
that I sold these cheeses somewhere
across the sea (“near Chicago” is how you
have to describe Iowa City). He offered
me samples and took me for a tour of the
aging cellars.
As many of you already know, the
Neal’s Yard people seek out the finest examples of handcrafted farmhouse cheeses in the British Isles. In many cases, the
creameries that produce these cheeses
had been on the verge of financial ruin.
With the support of Neal’s Yard Dairy,
they’ve been able to preserve cheesemaking traditions handed down from generation to generation.
But all of that serves as background
to the most important question: How
do these cheeses taste?
Friends, these cheeses are as fine as
any cheeses that have ever been made.
They are monuments of cheesemaking.
Imagine walking into somebody’s living room and seeing, say, an original Chagall and an original Grant Wood on the
living room walls.
To those in the know, that’s how it
feels to approach a dinner table graced
with Neal’s Yard cheeses.
It’s holiday time, and for many of us
foodies, that means Neal’s Yard time.
British cheeses are perfect for colder
weather. They tend to be firm in texture,
hearty and bold in flavor. They’re cheeses you want to eat while sitting around
the dinner table, or around the fire, with
close family and friends.
Every November New Pioneer hosts
10
new pioneer co-op’s newsletter
a tasting of the year’s batch of Neal’s Yard cheeses. This year, we’ll have old favorites
such as Montgomery’s Cheddar—the world’s finest—and Colston Bassett Stilton,
the mere mention of which makes my mouth water.
We should have the rustic, mellow Mrs. Appleby’s Cheshire as well as the tart,
buttery-crumbly Kirkham’s Lancashire. A newcomer, Westcombe Red, should be
there, as should the Irish Cashel Blue and Gubbeen.
As usual, we’ll have accompaniments for the cheeses, such as our New Pioneer
Bakehouse bread, roasted nuts and hors d’oeuvres. Of course, we’ll also pair these
magnificent cheeses with wines to match.
So come join us for our tenth annual Neal’s Yard Cheese Extravaganza. We’ll
gather Thursday, November 17, 6-8pm, at the Coralville store. This tasting always
sells out, so make your reservations early to avoid disappointment. Class registration details are on page 22. ❑
What’s the feature of your
holiday dinner table?
Let Maverick Ranch Prime Rib be your centerpiece. Look for deals at New Pi Meat counters.
Mix it up.
Wine by the case—just for the holidays—
complements of the New Pi wine gurus.
Super Sale
$99.99
($150 value)
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LMT, ABT, ABMP, NCTMB
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Licensed Massage Therapist
Shiatsu & Massage
Therapy at Towncrest
2418 Towncrest Drive
Iowa City, IA 52240
(319)430-6310
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nov/dec 2005
11
A
s winter approaches, there is nothing better than a cup of
tea to chase the chill out of your bones. Folks have been
drinking tea since it was discovered in 2737 BCE (legend has
it) by a Chinese emperor when tea leaves fell into his pot of
boiling water. Tea drinking has since spread worldwide and
tea has recently become as popular as coffee.
FRONTIER TEAS
On Sale in December
Certified Organic & Fair Trade
GUNPOWDER TEA $.82/ounce
smoky green tea that “explodes” when
steeped
JASMINE TEA $1.64/ounce
sweet green tea with the delicate scent of
jasmine flowers
ASSAM TEA $1.19/ounce
burgundy-red black tea with rich aroma
and strong malty taste
CHAI TEA $1.40/ounce
festive black tea with cinnamon, ginger,
cardamom, fennel, nutmeg and cloves
Tea Chases Away the Chill
Sue Lapinski, Wellness Manager
The popularity of tea has driven up demand and introduced us to many different tea varieties. There are now over 3,000 varieties of tea, each having its
own characteristics and named after the region it is grown in. For example, Assam tea comes from the Assam region in northeast India. All tea comes from the
same plant species, Camellia sinensis, which is an evergreen shrub. In the same
way that wines have a characteristic called terroir, (wines are also all made from a
single plant species, Vitis vinifera), the flavor of each tea variety is determined by
where it is grown, climate, soil conditions and how it is processed.
There are four types of tea: black, oolong, green, and white. Black tea yields
a hearty, amber-colored brew and includes popular teas such as English Breakfast, Earl Grey and Darjeeling teas. Green tea has a more delicate taste, and
is pale green to golden in color. Oolong tea is popular in China and occupies
the mid-range between black tea and green tea when it comes to color and
flavor intensity. Comparitively very rare, white tea is picked when the bush
first starts to set buds. High in antioxidants and very light in color, white tea
exhibits an almost sweet taste.
To learn more about tea, join herbalist Tim Blakely from Frontier Natural Products Co-op on December 6th, from 6-8pm on the mezzanine at the
Coralville store, as he leads a class discussing the history, use and rituals of
tea. Look on page 23 for a detailed description of the class.
jewelry
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12
new pioneer co-op’s newsletter
lisa mcdonough
•
solon, iowa
slmcdonough@southslope.net
available at dulcinea
Don’t Give More—Give Better!
Fight holiday stress by re-thinking your gifting habits
By Karen Nichols
A
round the time of winter solstice,
when days are shortest, winter holidays offer a burst of celebration that testifies to our hope that light will eventually
come. Many of these holidays include traditions of gift-giving, offering opportunities to show generosity and appreciation
toward those we care for most.
During the nineteenth century, merchants began encouraging a greater focus
on holiday gift-giving because, of course,
it fostered gift buying. Two centuries later,
our holidays are overwhelmed by consumerism. Not only do we overspend,
we also deplete our time and energy negotiating traffic and crowds, wrapping
countless presents, and fretting over other struggles that holidays often bring.
Many of us secretly wish it was January already.
How can we choose gifts that show
true appreciation for the receiver without running ourselves ragged and breaking the bank?
A Mental Reboot
Here are some ways to start down the
road to more meaningful holidays:
Recall holidays past. Our fondest recollections usually revolve around warm
connections with friends and family, not
the lavish gifts received, the perfection
“Too many people spend money they haven’t earned, to buy things
they don’t want, to impress people they don’t like.” —Will Rogers
of the holiday decor, or the expert party
planning. Look for ways to foster such
experiences this year.
Celebrate your values. Don’t simply
change your old holiday habits; replace
them with new ones that are richer and
more fulfilling. Create new holiday traditions or emphasize existing ones you
find meaningful.
Don’t engage in tit-for-tat gift giving.
You don’t have to give a gift to someone
just because he or she gave one to you. A
sincere thank-you will often suffice.
Increase altruistic giving. Giving to
causes we care about, without expecting
anything in return, can transform our relationship to material wealth. If you give
your children a gift-buying allowance, ask
them to target a portion toward a need in
their local community or the wider world.
Help them learn about their options, then
let them choose which worthy cause to
support.
Don’t give things as substitutes for
time or to assuage guilt. Even the most
expensive or thoughtful gift is no substitute for your time and attention.
Explain your decision. Let your loved
ones know that you won’t be taking the
usual consumerism track this season, because you want the holidays to be richer and more meaningful. Avoid coming
across as self-righteous, and instead offer alterative ways to show people you
care for them. Though you may meet
some resistance initially, you might find
more family and friends following your
lead next year.
continued on page 19
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fair trade gifts
Om
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spiritual gifts jewelry 22k gold
silver gem stones clothing statues
art incense singing bowls
home decor & accessories
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nov/dec 2005
13
Seven years later, New Pioneer has a full-service pastry kitchen with
twelve full-time employees and a hard-earned reputation for excellence
and artistry. The Pastry department offers well over 100 products in our
stores on a daily basis, from cookies, muffins and scones to whole cakes,
pies and tarts, not to mention an irresistible assortment of single servings of your favorite New Pi treats.
Craig credits his “enormously talented” staff for keeping things fresh,
from innovative new recipes to the most beautiful cake decorations in
town. On this impressive crew of creative workers, “everyone on staff has
an art or music background,” which Craig says contributes to a creative
atmosphere and keeps the pastry repertoire fresh and exciting.“They like
working with their hands, and being creative with their hands,” he explains, “They’ve already got that going when they come to us.” Craig’s no
exception to this trend—he is also a musician and painter, having come to
New Pi with an MFA from Indiana University. “I used to be the only one
decorating cakes,” Craig remembers, “but now I hardly ever have to.”
New Pi’s Movers and Bakers
Jen Knights, Editor
A
sk any staffer their favorite New Pi
pastry item (everybody has one),
and expect to see eyes glazed over with
a dreamy look and saliva gathering at the
corners of the mouth. You might even
encounter some lip-smacking and bellyrubbing. Be prepared for the occasional
soliloquy extolling the virtues of the respondent’s object of culinary desire …
because New Pioneer cakes and pastries
are the stuff that dreams are made of.
“I never baked a cake before I worked
here,” Craig Albright confesses. Now the
manager of New Pi’s extraordinary pastry department, Craig came on board in
1998, when Pastry was a tiny segment of
the Deli department. Back then, Craig
practically was the Pastry department,
assisted by a couple of part-time staffers.
He inherited a box of recipes—many still
in use, such as carrot cake, cookies and
Scottish oat scones—and a very small
work space, and brought with him several years’ experience in the food industry
and a determination to succeed. “After a
day and a half of training,” Craig recalls,
“I was on my own.”
14
new pioneer co-op’s newsletter
“New Pioneer cakes and pastries
are the stuff dreams are made of.”
Save room for dessert
Select from Pumpkin Pie, Pecan Pie, Sweet Potato Pie and our
incredible Pumpkin Cheesecake! Order dessert now for your
holiday table. Call the Co-op Pastry Department at 338-9441.
Craig calls his employees “the hardest
working staff in the store,” noting that
the pastry kitchen (now located in Iowa
City) is buzzing from 4 am to 10 pm every day. Music fills the kitchen, ranging
from classical and jazz to punk, heavy
metal and salsa music. “We take turns,”
says Craig, “and we’ve all learned to respect—and enjoy—each other’s musical
tastes.” He admits that there is occasional
bickering, but that’s to be expected in a
department where people work so many
hours together in close quarters. “We’re
on top of each other all the time, like a
big family in a small house.”
Lucky for Craig, the Pastry department’s “house” is about to get bigger.
They’re looking forward to relocating
operations to the Coralville Co-op Bakehouse, where they will benefit from a bigger space and newer equipment. Craig is
looking forward to leaving behind the
“dinosaur Hobart oven we got at an auction for $250” and anticipates that the
move will mean an even greater variety
of pastry items, especially those that are
baked fresh daily. The relocation will free
up much-needed space in the Iowa City
store, as part of that location’s remodeling plan. New Pi’s Bakehouse and Pastry departments will timeshare in the
bigger, more modern Bakehouse facility in Coralville, maximizing efficiency
and economy in that work area and resulting in a true powerhouse of baking
excellence.
The Pastry department will have to
work doubly hard to keep up with holiday orders while also preparing for the
big move, which is slated to happen in
January. “Last year at Thanksgiving, we
maxed out every inch of space in the
kitchen. This year will be a challenge too,
but it’s also great motivation to prepare
for our new space in Coralville.”
“From now until New Year’s,” Craig
says, “we’re going to be rocking really hard. We’ll make over 500 pies and
cheesecakes for the holidays, and we’ll
be making gingerbread kits too.”
After the holidays, when the bakers will roll up their sleeves and become movers
for a short time, there may be minor interruptions in service, but Craig promises
to keep them “as limited and brief as possible,” and vows to continue “cranking out
muffins and scones” for those who cannot live without them. “We’re hoping that the
move won’t even be noticeable to our customers.”
As Craig looks forward to the Pastry department’s next expansion, he proudly
looks back over seven years of improvement and achievement in his department.
From Pastry’s humble beginnings to the current level of unprecedented success
(two years in a row of nearly 50% growth), he says “It’s great to be part of the success story of the Co-op.”
The numbers are impressive, but Craig says that the most satisfying part of his job
is feeling really connected to the people he bakes for. “I never anticipated how great
the Co-op community would be,” he says. “First I baked a wedding cake for someone, and then the same people are still coming back to us to make the cake for their
kid’s fourth birthday.” Craig says he owes his success to a devoted base of repeat customers, folks who keep coming back and sending their friends. With your support,
Craig and his staff will continue raising the bar to create the best desserts and treats
around, made with the freshest ingredients available ... naturally. ❑
More Time for the Fun Stuff.
Let New Pioneer Catering provide delicious sides for your holiday feast, so
you can spend less time in the kitchen.
Here’s what we’re cooking up this
holiday season:
Garlic Mashed Potatoes with
Gravy (Turkey or Vegetarian
Mushroom)
Fresh Green Bean Casserole
B’s Cranberry Sauce (left)
Maple Pecan Sweet Potato
Casserole
Roasted Glazed Baby Carrots
*Prices and details available at either New Pioneer Deli, or by calling Catering at (319) 358-5513.
nov/dec 2005
15
Join the national effort to protect organic standards
Get Synthetics Out of Organics!
N
ational organic standards were put
into effect in 2002. Since then,
controversy has been heating up over
the use of artificial substances in certified-organic products. It has now come
to a full-fledged fight.
In mid-September the Organic Trade
Association (OTA)—which represents
mainstream producers of organic products, including Kraft, Dole and Dean
Foods, as well as hundreds of small-scale
producers—began lobbying Congress, in
near-total secrecy, to attach an amendment to the 2006 agriculture appropriations bill that would make it legal for
certain synthetic substances to continue
to be used in the preparation, processing and packaging of organic products.
The OTA’s proposed amendment could
cancel out a recent federal court ruling
(Harvey v. Veneman, January 2005) that
determined synthetics shouldn’t be permitted in the processing of certified-organic products.
If adopted, the OTA’s amendment
will give permission for the current use
of 38 synthetic substances in the production of organic to continue, and may also
enable the USDA to continue adding
other synthetic substances to the list.
If the Harvey court decision stands,
products containing synthetic substances (which have been allowed for the past
three years) would no longer be eligible
to be labeled “USDA Organic.” Instead
they may be labeled “Made with Organic
Ingredients.” This label could be applied
to products containing a minimum of
70% organic ingredients.
The Organic Consumers Association
(OCA), a grass roots non-profit group of
over 600,000 consumers of organic products, is fighting back over the proposed
amendment. When word began to spread
of the lobbying effort to weaken organic
standards, the OCA began a campaign
for members to contact their representa-
16
new pioneer co-op’s newsletter
Jenifer Angerer, Marketing Manager
tives in the House and Senate. As a result, more than 70,000 e-mails and 10,000 calls
have been received by members of Congress from citizens voicing opposition to the
weakening of organic standards. This grass roots movement has temporarily halted a
hasty decision. On September 21st, an amendment calling for “further study of the issue” was made.
Unfortunately, sneak attacks are expected to continue. We encourage you to learn
more about this issue, and to remain in contact with your federal representatives.
For more information on the fight to protect organic integrity, go to:
Organic Consumers Association: www.organicconsumers.org
National Cooperative Grocers Association: www.ncga.coop/news_announce.html
USDA/ National Organic Program: www.ams.usda.gov/nop
To contact U.S. Senators from Iowa:
Senator Charles E. Grassley (R-IA) phone: 202-224-3744
chuck_grassley@grassley.senate.gov
Senator Tom Harkin (D-IA) phone: 202-224-9369
tom_harkin@harkin.senate.gov
To locate your representatives in the U.S. Congress, visit the official website:
www.congress.org. ❑
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grocery top picks
organic
BYTES
Genetically Engineered
Pigs for Dinner
The FDA has officially closed its investigation on a 2003 food safety mishap, wherein nearly 400 bioengineered
pigs, developed for research, mistakenly
ended up in the U.S. food supply. The
University of Illinois says it accidentally sold the pigs to a livestock dealer, instead of incinerating them as required
by law. The FDA claims it cannot make
a statement regarding potential risk to
human health, given the fact that the
researchers kept insufficient records.
www.organicconsumers.org/ge/pigs.cfm
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"painting excellence"
exterior
interior
decks
christopher berg
Iowa City, IA 52245
(319) 338-3453
Where Culinary and Visual Arts Meet
LUNCH
DINNER
SUNDAY BRUNCH
NEW WORLD WINES
FULL BAR
RESERVATIONS
563.326.7225
Closed Monday
225 West Second Street
Davenport, Iowa 52801
563.326.7225
restaurant225.com
Bela Olhãu Sardines in Olive Oil
These Portuguese sardines are caught in non-industrial, unpolluted waters by local fishers and packed fresh within hours of the catch. The result is a product that
is healthier, looks better, has less smell, and tastes far better than other brands and
varieties. $2.59/4.25oz. can
Bionaturae® Organic Pastas
All pastas are not created equal. Imported from Tuscany, these organic pastas are
made using antique bronze dies, resulting in a rough texture that helps sauces cling.
All varieties, $2.29 - $4.99/16oz. package
Blue Sky® Blue Energy™ Beverage
Blue Energy™ safely gives you an extra edge, with natural flavors, natural caffeine and a
special proprietary energy blend including ginseng and amino acids. $1.99/8.3oz. can
Imagine Foods® Organic Free-Range Chicken Broth
Use this premium broth in recipes during the holidays and every day. The only
way to have better tasting broth is to make it from scratch in your own kitchen.
$3.39/32oz. carton
Napa Valley Naturals® Organic Extra Virgin Olive Oil
When you enjoy this great-tasting, medium-bodied olive oil, you’re also supporting
a company with a cause. Napa Valley Naturals® donates 10% of its profits to groups
that support environmental preservation, sustainable agricultural practices, hunger
prevention and community-based health initiatives. $15.99/25.4oz. bottle
Organic Valley® Organic Heavy Whipping Cream
Whip it good! Your holiday pie will really be tops with a dollop of this yummy stuff, produced by a farmer-owned co-op headquartered in rural Wisconsin. $1.89/8oz. carton
Westbrae Natural® Organic Vegetables
Tender, organic vegetables are wholesome and ready to eat, proving that fast food doesn’t
have to be junk food. Green Beans $1.89/14.5 oz. can, Sweet Peas $1.99/15oz. can
pete bachman...
so you don’t do anything stupid.
430-3547
•
887-7235
soyoudontdoanythingstupid.com
pbachman@cbrep.com
nov/dec 2005
17
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organic
BYTES
Update: Parents Magazine Advises Kids to
Eat Their Pesticides
In July, Organic Bytes reported that Parents magazine, one of the most influential parenting publications in the U.S.,
printed an article belittling the benefits
of organic foods as a myth. Likely under the financial sway of the magazine’s
conventional food advertisers, the magazine endorsed pesticides in foods as safe,
stating: “there’s no evidence that these
chemicals, used at the low levels found
in our food supply, are harmful to children.” Thanks to you, thousands of letters and emails were generated to the
magazine’s editorial staff. Despite this
windfall of input, Parents magazine has
refused to respond to any of these letters,
including OCA’s formal letter of inquiry.
(Learn more: “U.S. Government Facts:
Children’s Chemical & Pesticide Exposure via Foods” http://www.organicconsumers.org/organic/wic-faq.pdf )
18
new pioneer co-op’s newsletter
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Alternative Gift Giving, continued from page 13
Guilt-Free Gift Ideas
These meaningful and conscientious gifts won’t leave you in debt until spring:
Donate to charity in the name of a loved one. Honor the recipient while also doing your part to create a better world.
Give personal coupons. Offer free babysitting, household and lawn chores, car
washes, lessons in a skill you can teach, or a homemade dinner. Share a useful talent,
such as financial planning, résumé consulting, or Web design. Take the recipient on a
camping, fishing, or canoeing trip.
Create something. Anyone can collect family photos, memorabilia, stories, anecdotes or recipes for a simple album or scrapbook. You don’t need to get too crafty
with the presentation; it is the content they will cherish. Traditional holiday baking
is always popular, too.
Hand down family heirlooms. Why wait until you die to pass along Grandma’s
quilt or Dad’s old fishing pole? Let your heirs begin enjoying these precious items
now, and clear some space in your own closets.
Look for gifts that won’t end up in a corner somewhere. Consider giving tickets
to a play, concert, sporting event, amusement park or ski area. Wrap up a gift certificate to a favorite local restaurant, movie or ice-rink passes, a museum membership,
a spa package, frequent flyer miles, or a membership in a nonprofit organization important to the recipient.
Re-gift. If you have been given something nice that you can’t use, consider re-gifting. Do this only if it won’t offend the receiver or the previous gift-giver.
Opt out of gift exchanges at work. Suggest that your workplace adopt a needy
family in the community instead. Check with the local Salvation Army (337-3725)
and Crisis Center (351-0140) about how to contribute to their holiday programs.
This holiday season, you don’t have to step into a flurry of shopping and spending that leaves you physically, mentally, and financially drained. By purchasing fewer
but more meaningful gifts, you can save not only money but time, freeing yourself to
connect more deeply with loved ones and to celebrate the meaning behind the cultural traditions you hold dear. Change your shopping habits in a few simple ways,
and you can also contribute to a more just and sustainable world. ❑
Find Alternative
Gift Ideas
Heifer International www.heifer.org
Alternative Gifts International
www.altgifts.org
Multifaith Gift-Giving Guide
www.beliefnet.com/story/57/story_
5749_1.html
Buy Nothing Christmas
www.buynothingchristmas.org/
Oxfam Unwrapped
www.oxfamunwrapped.com
Habitat for Humanity
www.habitat.org
Ten Thousand Villages
www.tenthousandvillages.com
ody
yrgth
Reiki • Massage • Shiatsu
Chronic Pain Relief
oyce
cKinley,
LMT
Reiki Master/Teacher
505 E. Washington St. #205
Iowa City (across from Co-op)
PHONE:
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bodymyrgth@yahoo.com
NCBTMB - AMTA - Iowa License
Credit cards accepted. Gift certificates available.
nov/dec 2005
19
what’s for dinner?
Welcome to What’s for Dinner? In each issue, we provide you with dinner recipes that are delicious and easy to prepare. Please let us know
what you think or if you have recipes you would like to share. Contact Jenifer at jangerer@newpi.com. Enjoy!
HAM BALLS
BROILED SHRIMP WRAPS
Do something a little different with your
holiday ham! Balls can be made ahead
and refrigerated until time for baking.
These great holiday appetizers are easy,
delicious and will disappear like magic
when your guests arrive. Here is what
you need:
2 lbs. ground ham
1 egg
1 c. graham cracker crumbs,
rolled fine
⅔ c. milk
⅔ c. tomato soup
¼ c. vinegar
⅓ c. brown sugar
⅔ t. dry mustard
Mix first 4 ingredients, and form into
tight balls with hands. Place in a 9” x 13”
baking dish, and bake for about an hour
at 350 degrees. Pour off excess fat.
Mix together tomato soup, vinegar,
brown sugar and mustard in a medium
saucepan. Bring to a boil, then reduce
heat to low and simmer while stirring
frequently, 10 to 15 minutes.
Pour sauce over cooked ham balls, then
return to oven for 5 to 7 minutes to “marry” the sauce and meat.
TERRY, LOCKRIDGE
& DUNN, INC.
Accountants
Financial Planners
PROVIDING TAX PREPARATION
AND FINANCIAL PLANNING
SINCE 1978
2346 Mormon Trek Blvd., Suite 2700
Iowa City, IA 52246-4375
(319)339-4884
www.tld-inc.com
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new pioneer co-op’s newsletter
Shrimp
Bacon
Manchego cheese
Toothpicks
Cut bacon in strips long enough to wrap
around the cheese and shrimp. On a
cooking sheet, lay out bacon strips, lay
a piece of cheese on top of the bacon
(try to keep inside the bacon), cover with
shrimp and wrap bacon around. Secure
with a toothpick and broil until bacon
is cooked.
HOLIDAY
SAMPLE FAIR
ANNE’S OWN MAPLEORANGE SWEET POTATOES
Proof that food doesn’t have to be difficult
to be special.
2 ½ lbs. sweet potatoes or yams,
peeled and cut into quarter-inch
slices
⅓ c. fresh orange juice
¼ c. real maple syrup
2 T. brown sugar
1 T. butter, melted
½ t. salt
⅛ t. ground cloves
¼ c. toasted pecans, chopped
Place potatoes in a two-quart casserole
dish. In a bowl combine juice and remaining ingredients (except pecans).
Cover loosely with foil and bake at 350
degrees for 30 minutes. Remove from
oven, stir and sprinkle with pecans, then
bake 10 minutes more.
Taste what New Pioneer is preparing for the holidays
Saturday
November 12
11am - 3pm at the
Coralville Co-op
Treasurer’s Report
For the Quarter Ending September 30, 2005
Hank Madden, NPC Board Treasurer
N
ew Pi financial results continue to
be very favorable. The first quarter
of FY 2006 resulted in a consolidated
increase in sales of 15.8% and a net income increase of 25.1% over last year’s
first quarter. You have heard the Board
write and speak about reducing prices
and increasing wages many times and
our results indicate that we are making
significant progress towards both goals.
Our most direct method of measuring
price decreases is a reduction in Gross
Margin percent (the cost of goods sold
subtracted from the total sales price of
the goods all divided by the total sales
price). Our Gross Margin % dropped
a full 1½ percentage points in the first
quarter compared with last year. To
measure wage and benefit increases we
should compare last year’s total personnel costs (wages, salaries, and fringe ben-
efits) with this year’s. This year’s total
personnel costs are up 7.98% even with
several fewer employees. And, we should
not forget that all employees received a
very nice bonus two months ago as well
as the bonus they received last January.
The CV store continues to lead the
sales increase race by increasing sales
19.04% while VB increased sales by
12.94%--a very significant figure for a
store that is crowded and already at a
sales peak. Our ongoing in-store improvements should ease this crowding
situation some. As expected, VB earned
a very comfortable profit of $147,772
while CV earned a much lesser profit
of $24,042. There is still a lot of room
to grow at the CV store and as we grow
the fixed investment will be spread over
these increased sales and leave us with an
increase in net income. What should be
319.351.7845
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 ~
recognized is that consolidated sales for
the quarter were in excess of $4.0 million—that is a pace towards a $16 million year. This is not a small enterprise
anymore. ❑
IC Bike Library
Needs Bikes
The Iowa City Community Bike Library, a volunteer-run project of Environmental Advocates, Inc., is looking
for donations of bicycles. Donated
bikes should be in good working order or easily repaired.
The primary goal of the Bike Library
is to put more people on bicycles.
In doing so, they hope to expand
transportation options, reduce auto
traffic congestion, and help participants to be healthier.
Drop bikes off at The Bike Library—408 E.
College St.—on Saturday mornings between
8:30 and 10am. For more information, or to request a bike pick-up, call 358-0484, ext. 211, or
email brian@environmental-advocates.org.
www.ruhl-ruhl.com
~ Info Line ~
800.897.INFO
~ 1862 Mortgage ~
866.441.1862
nov/dec 2005
21
what’s cooking at the co-op?
Thanks for your interest in New Pioneer cooking classes, demonstrations and lectures! Registration is required, so please contact Jen Knights
at 338-9441, ext. 36, or jknights@newpi.com to sign up. Classes are held
at the Coralville store unless otherwise noted.
Tasty Gluten-free Baking,
with Anna Sobaski
November 10, 6-8pm, $15/person
Come learn recipes, ingredients and
techniques used to create delicious baked
goods free of wheat and gluten, exploring an amazing variety of gluten-free
grains. Anna Sobaski, herself a celiac, is
a trained chef and owner of Gluten Evolution, a company which created and sells
a line of gluten-free breads called “Breads
from Anna” (formerly known as “Manna
From Anna”).
Neal’s Yard Cheese Extravaganza,
with Robert Morey
November 17, 6-8pm, $20/person
The British Isles may be damp and
dreary, but they produce some of the
most stunning cheeses ever made. Come
sample this year’s batch of Neal’s Yard
Dairy cheeses, known to inspire spontaneous outbursts of poetic reverie. Hors
d’oeuvres and suitable wines will accompany the cheeses.
HUGS: Help Us Give Slings
November 29, 6-8pm,
donations welcome
Project HUGS generously provides
baby slings to survivors of the tsunami
that devastated Asia last year. Young
mother Jun-Nicole Matsushita will tell
the HUGS story, and will demonstrate
how to use baby carriers by two traditional methods: the Indonesian selendang
sling and Japanese onbuhimo back carrier. Those attending Jun-Nicole’s talk will
learn about how the traditional practice
of carrying one’s child against the body
provides comfort to the child, and will
have the opportunity to donate a sling
to a displaced mom.
Savor the Subtleties of Saké, with
Ethan Fox
December 1, 6-8pm, $20/person
Saké, the delicious Japanese rice wine,
is at the heart of Japanese cuisine. The
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new pioneer co-op’s newsletter
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selection, presentation and sharing of saké is a ritual and social
art. Join enthusiast Ethan Fox for an overview of how saké is
made, and explore the traditions which surround saké drinking in Japan. We’ll savor kan—saké which has been warmed—
and chilled saké called hiya. Participants will leave the class
with an understanding of the varieties of saké and how they
enhance traditional Japanese foods. Snacks will accompany
the tasting.
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Explore the Pleasure of Tea, with Tim Blakely
December 6, 6-8pm, $15/person
People have loved making and drinking tea since the first
tea leaves accidentally fell (so the story goes) into water being
boiled in the outdoor court of a Chinese emperor. Join herbalist Tim Blakely from Frontier Natural Products Co-op, five
thousand years later, to learn the lively history, culture and therapeutic benefits of tea. Tim will discuss sourcing and production, and we will taste a variety of delicious teas, from delicate
white tea and distinctive green tea to oolong, black and some
special estate teas. We’ll talk about caffeine content, quality,
organic status and fair trade while we sip.
Indian Cooking, with Shelley Sarin
December 8, 6-8pm, $15/person
Shelley enjoyed her Punjabi mother’s fresh Indian food everyday while growing up in Waterloo, Iowa, and as an adult
she continues to prepare and savor spicy and flavorful Indian
cuisine. At this class, Shelley will teach how to use traditional ingredients and contemporary methods of preparation to
make a delicious and healthful Indian meal. Discover the appearance, flavor and scent of spices with condiments favored
in Indian cooking. Shelley will prepare several dishes, including a chicken dish, Aloo Gobi (spiced cauliflower and potato),
and chapatti (flat bread). Chai tea will be served.
Cooking Basics: Putting Dinner on the Table
November 15, 6-8pm, $15/person
Come learn how to prepare fast, fresh, delicious meals. Chef
Elizabeth Weinberg will teach how to create a custom menu
to please your gang that is both tasty and good for you. Liz
will show how to fry, steam, bake and broil as well as demonstrate good knife technique. Come learn helpful tips for handling meats and vegetables, as well as insights into tools and
techniques that make life easy on the cook. You can be a star
in your own kitchen!
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nov/dec 2005
23
PRSRT STD
U.S. Postage
PAID
Spencer, IA 51301
Permit # 63
New Pioneer Co-op
22 S. Van Buren St., Iowa City, IA 52240
319-338-9441
open 7am-11pm daily
New Pioneer Co-op & Bakehouse
City Center Square, Hwy. 6 West,
Coralville, IA 52241
319-358-5513
open 7am-10pm daily
www.newpi.com
Change Service Requested