March/April Catalyst 2015

FRESH FOOD MARKET

Local

Celebrate farmers! MiltonCreamery

StaffFeature

Page 8

Page 6

Scott’sCleanSoil ActPage 5

M E E TL O C A L P R O D U C E R :

compost

W E ’ R E S T R O N G E R T O G E T H E R !

�is garden sponsored by:

march/april 2015

published by: NEW PIONEER FOOD CO-OP22 S. Van Buren St. • Iowa City, IA 52240 (319) 338-9441open daily 7am–10pm

1101 2ⁿd St. • Coralville, IA 52241 (319) 358-5513open daily 7am–10pm

Now Open!3338 Center Point Rd. NE • Cedar Rapids, IA 52402(319) 365-2632open daily 7am–10pm

STORE SUPPORT OFFICES22 S. Linn St., Unit 2A • Iowa City, IA 52240 (319) 248-6400open Mon.–Fri. 8am–5pm

www.newpi.coop

EDITOR Allison GnadeMANAGING EDITOR Jenifer AngererDESIGN Sara Montgomery & Mel RolingPHOTOGRAPHY Ben PartridgeCONTRIBUTORS Genie Maybanks, Theresa Carbrey, & Scott KoepkePRINTER Royle Printing, Sun Prairie, WI

Members are welcome to share their views with the New Pi Board:

BOARD OF DIRECTORS (year indicates when term expires)

PresidentJANET RAZBADOUSKI (2017)(312) 476-0943, [email protected]

Vice PresidentJON FOGARTY (2016)(319) 400-4911, [email protected]

SecretaryCAROLINE DIETERLE (2016) (319) 338-8674, [email protected]

TreasurerHENRY T. MADDEN (2015) (319) 338-5689, [email protected]

JEN KNIGHTS (2016)(319) 331-6631, [email protected]

CALVIN NORRIS (2017)(319) 355-2603, [email protected]

SARAH WALZ (2015) (319) 466-0908, [email protected]

Scott Calls for a Clean Soil Act

New Pi Staff Feature: Going Light on the Earth

Local Producer: Milton Creamery

New Pi Cooking Classes

p. 5

p. 6

p. 8

p. 14

IN THIS ISSUE

Board of Directors MeetingsAll owners are welcome! Mar. 25 & May 27, 20156:30pm, New Pi Store Support Offices22 S. Linn St., Iowa City(3rd floor, Tower Place, at the corner of Linn & Iowa)

NEW PIONEER FOOD CO-OP MISSION STATEMENTNew 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.

...........................................

owne

r ope

n fo

rum

C

atal

yst O

wne

r Ope

n Fo

rum

is a

n op

port

unity

for o

wne

rs to

exp

ress

thei

r vie

ws a

bout

the

Co-o

p ex

perie

nce.

Subm

it co

mm

ents

to A

llison

Gna

de a

t any

stor

e or

em

ail a

gnad

e@ne

wpi

.coop

. No

mor

e th

an 50

0 w

ords

. Dea

dlin

e fo

r the

May

/June

issu

e is

Mar

. 30,

20ı

5.

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

Board Letter

don'

t m

iss

your

nex

t ca

taly

st!

sign

up a

t w

ww

.new

pi.co

op fo

r in

box

deliv

ery

– an

d, if

you

'd li

ke, e

mai

ls a

bout

our

sale

s & e

vent

s too

.

We've made significant physical changes in the organization by shifting our bakery and deli production

to an off-site facility, as well as adding a third store in Cedar Rapids. These changes, in turn, meant increasing New Pi staff and making significant operational and organizational changes. It's been quite a year!

Let’s face it – change is challenging. It takes us out of our routine and comfort zone as we adjust to new ways of doing things, working with new people, and in new places. For everyone involved in our year of change: staff, management, and owners – let me extend a heartfelt thank you from the Board of Directors. We greatly appreciate all the talent, hard work, and energy expended to grow New Pi!

I wish I could say we’re finished with change and challenges for a while, but that just isn’t the case! This year our staff and management team will continue to improve operations, offer new products, and tackle issues inherent in growth. We’ll work on strengthening communication, both within the organization, and

with our owners. We’ll continue to improve our product offerings and grow the local foods economy. We will, however, be able to do these things in a somewhat more relaxed setting than last year.

New Pi’s Board will also continue to explore options for expanding our Iowa City market. Our Iowa City store is bursting at the seams, creating challenges for both staff and shoppers. After getting authorization from our owners to explore additional options in Iowa City in December of 2013, we’ve been working with a developer over the last year, though we have nothing definitive to report at this time. But for those of you who work and shop at our Van Buren location, please know that the Board continues to work on your behalf to secure improved options.

As ever, shopping at New Pi is a way to incorporate sustainable practices – like supporting local, organic, and environmentally-conscious producers, diverting waste before it becomes waste, and composting what cannot be rescued – into our everyday lives. This spring, over 192 countries will celebrate the 45th Earth Day on April 22.

We all know we need to make choices every day that support our planet. Earth Day is an opportunity to rethink our everyday choices and what changes we (both individually and collectively) can effect. Healthy local foods, organically grown, minimally shipped

– along with a helping of environmentally-focused community – are core parts of sustainability, served up daily at New Pi.

In Co-operation,

JanetRazbadouski,

Board President

It is an understatement to say that 2014 was a year of change and growth for New Pioneer!

Staff celebrate 1 day before opening New Pi Cedar Rapids.

owne

r ope

n fo

rum

C

atal

yst O

wne

r Ope

n Fo

rum

is a

n op

port

unity

for o

wne

rs to

exp

ress

thei

r vie

ws a

bout

the

Co-o

p ex

perie

nce.

Subm

it co

mm

ents

to A

llison

Gna

de a

t any

stor

e or

em

ail a

gnad

e@ne

wpi

.coop

. No

mor

e th

an 50

0 w

ords

. Dea

dlin

e fo

r the

May

/June

issu

e is

Mar

. 30,

20ı

5.

Thank you to outgoing Board President Sarah Walz, who served as President for 7 years, and continues to serve on our Board! Please welcome our new President, Janet Razbadouski.

march/april 2015 • www.newpi.coop 3

“The Co-op is a fertile place!”

“There appears to be a bit of a baby boom here at New Pi. What helped you through your pregnancy, delivery, or baby’s first few months?”

“I started eating a bowl of Bob's Red Mill Hot Cereal (I like the 10 Grain best) every morning to add more whole grains to my diet while pregnant.” – Sabrina & Josh

“We each take a multi-vitamin from Super Nutrition – Prenatal for her and Men's Formula for me; they’re inexpensive, whole food-based vitamins with a full complement of herbal support relevant to each type. We take Nordic Naturals supplements as well, DHA Xtra for mental clarity and baby's brain development, and I take the Ultimate Omega with CoQ10.” – Kelly & Rachel

“During the last trimester of my pregnancy, I ate Cashew Jalapeño Toast with a fried egg on top from New Pi’s deli at least once a week for some extra protein. It helped Archer and me gain weight, and it's delicious!” – Heather & little Archer

“Easy-peasy. Chocolate during pregnancy, as all my co-workers could attest, and soup after. My favorite: Chocolove Milk Chocolate with Toffee & Almonds. All through my pregnancy, Ian hid chocolate stashes around the house and would randomly give me pieces, and it always made my day. Soup: Miss Nik's White Bean Kale & Sausage Soup (find it at New Pi’s deli, or a variation on New Pi’s blog: www.newpi.coop/kale-fest-recipes). We froze it and it was a PERFECT first meal after our homebirth, and an easy, nutritious meal for the following days and weeks.”

– Ashley, Ian, & little Abe

– Genie Maybanks, New Pi Customer Service Coordinator

– Daphne, New Pi Coralville Wellness Department

New Pi: Staff Beat

new pioneer food co-op’s newsletter4

Scott Calls for a

Clean Soil Act of 2015!“The Co-op is a fertile place!”

Dig deeper with the International Year of Soil: www.soils.org/IYS www.fao.org/soils-2015

W hatever legitimate criticisms of the Nixon administration one might have, his signing of the Clean Air and Water Acts into law were pivotal positives for the environmental movement. In this, the International

Year of Soil, I hereby propose a Clean Soil Act for 2015! Healthy soil, a finite resource, is the lifeblood of healthy food.

Current law allows us to apply certain classifications of chemicals to soil that, microscopes indicate, can greatly diminish biological life. Them’s fightin’ words in the Corn Belt.

In my outreach, however, I have found that there are ways to find – excuse the pun – common ground with both conventional and organic farmers on this vital issue. We are building bridges on themes of biodiversity and cost savings. Let’s look at some of the science:

Exhibit A: Organically-farmed soil is biologically robust, teeming with microbial diversity that, as it consumes and decomposes organic matter in what is called the “poop loop,” produces chemically-available nutrients for root systems to absorb. Regenerative – not extractive – practices that build organic matter, like composting and cover cropping, are nature’s free gifts of fertilizer. They also create soil structure that retains hydration more effectively during drought conditions. Organic methods grow nutrients.

As my mentor Will Allen teaches, before we can grow plants, we must first grow soil. –Scott

Exhibit B: Soil samples from fields that have been conventionally monocropped with corn and soy rotations, and sprayed annually with synthetic fertilizers, herbicides, and pesticides, often test to be biologically sterile. The soil itself is less friable, and hard-packed. Elevated levels of nitrates, phosphorus, neonicotinoids, atrazine, glyphosates, anhydrous ammonia, chlorides, and heavy metals (to name a few) also leach into municipal water sources.

This is a debate that threatens certain corporate interests and can often boil down to an impasse about “safe rates of application.” How much glyphosate can I apply and not have it be destructive? Some say none. Others say some.

I would suggest that conventional agriculture isn’t going away anytime soon, and that we all need to, at the very least, consider the ever-changing science that provides ample evidence of pollutive thresholds, for which models like the Clean Air and Water Acts mandate regulations. There comes a time when enough is enough.

I’m encouraged that, to their credit, farmers of all persuasions are increasingly acknowledging the need for safer alternatives. As my dear Grandma Helen used to remind me, “Scotty, just because it’s legal, doesn’t make it right.”

– Scott Koepke, New Pi Soilmates Organic Garden Educator

Scott Koepke of New Pi's Soilmates free organic garden education gives students a compost demonstration, telling them, "You're the first generation who will be recycling food!"

Did You Know?

march/april 2015 • www.newpi.coop 5march/april 2015 • www.newpi.coop 5

A constant at New Pi: Serious consideration of what a grocery store’s impact on the environment should be. It’s part of every decision we make.

We affect this in three major ways: through our products, practices, and outreach.New Pi’s product selection has ebbed and flowed, just like nature. Organics have

always been a high priority for us. Happily, organic items dominate our store and the food we produce ourselves. We’ve take a strong stance on cooking exclusively with organic products whenever possible – an impressive stand to make. I eat organic foods for everyone's future health.

Consuming organic foods has health benefits for those who farm them, the communities that live around them, and the organism we all share: planet earth. – Eric

The local food revolution, of sorts, has had a wonderful synergistic impact on our community. Every single week, New Pi is happy to cut serious checks to entrepreneurs, bakers, and especially farmers that live right in our communities. We’re all working together for greater diversity and to break the hold of Iowa’s monocrop addiction.

The next breakthrough? Packaging: both minimal and compostable. While buying in bulk and reusing containers is still number one, convenience packaging is becoming more earth friendly every day. Nearly 90% of New Pi's deli containers are compostable.

New Pi has always viewed itself as part of the community ecosystem. Thanks to our continued efforts and cultural shifts, more and more of the things that were

“cost prohibitive” have become more and more part of the budget: compostable flatware, lighting concepts, energy efficiencies (more on that from Brad).

Often we do things that are just the right thing to do, even if it is a little more costly up front, like our composting efforts. We pay to have New Pi’s waste composted at the landfill, making rich, fertile soil for the community. While we’ve been able to divert 70% of our waste away from the landfill, we’ve also inspired bigger players to take part in composting efforts. We are happy to be the vanguard.

Outreach has always been part of New Pi’s mission, harnessing fun events to show people how easy making healthy choices can be. Serious educational spirit turns into celebrating and caring for each other and the planet. We know how to throw a party!

Many of us who work at New Pi do so because of the pride and humility these issues bring to the front: pride because we are part of a wonderful organization that succeeds in so many ways when it comes to the environment; humility because we know that it is never enough, and that we have to keep trying harder every day.

– Eric Creach, New Pi Coralville Store Team Leader

Going Light on the Earth

New Pi Store Leaders (left to right) Eric, Brad, and Gus work 'in tandem' to promote and practice earth friendly initiatives throughout all three stores.

New Pi Staff Feature

A few small changes for a big change in your environmental impact: compost & recycle at home . eat locally & organically . bike, walk, & ride-share whenever possible


I’m proud of New Pi’s outreach to the community: In my opinion, it’s our strongest asset. We work with local food rescue programs (such as Table to Table) to prevent food waste, and New Pi’s Soilmates works to educate young people in our community about sustainable practices when it comes to food production.

We’re committed to local producers and continually strive to offer more local goods – and to help spread awareness of our local producers’ hard work.

Personally, I focus on commuting in Iowa City and Coralville by bike – it’s a viable solution to cut down on fuel consumption, and have a daily fitness plan, just by bicycling. My understanding is that Cedar Rapids has a nice bike trail system as well, though I’m not as familiar with it.

I choose to commute by bike year-round. It isn’t as bad as most people might think. Believe me, I like to be under a warm blanket on the couch at home with my wife and cat, just as most people like to hunker down with their loved ones. But bicycle commutes are always a joy. I actually even prefer winter riding, especially when there’s fresh fallen snow! It's a great way to gear up – or wind down – for the day. – 'Gus' Gustaveson, New Pi Iowa City Store Team Leader

With an eye to the environment in building New Pi Cedar Rapids, we utilized an already existing building (built in 1997, making it one of the newer physical structures in our fleet) rather than tearing down and building from scratch, and we created a comprehensive strategy to implement as many modern energy saving elements as we could.

New Pi Cedar Rapids (CR) is set to save over $16,000 on energy bills and over 150,000 kilowatt hours in energy usage annually, and we project that our energy-saving investments will be paid back to us in 1.3 years. Of all New Pi buildings, our CR store has the highest number of light sensors – there are very few actual light switches that we have to touch! All of our lighting is run by computerized timers, allowing us to set it and forget it, meaning that the lights are off whenever they don’t need to be on.

We reclaim heat from our refrigeration (yes – keeping things cold actually creates heat) to help heat our water with a dedicated heat reclamation tank. Finally, our parking lot bioswale (still in progress, waiting for the planting season) will help mitigate and filter storm water runoff.

We couldn’t have done it without our great local partners at Alliant Energy, MidAmerican Energy, Solum Lang Architects, Ryan Companies, Modern Piping, Nelson Electric, VSP Engineering, and Marick Refrigeration.

It is also a credit to New Pi’s forward-thinking Board of Directors, working with our management team, to make energy efficiency a strategic priority. We don’t do it just for the financial savings, but because it is in line with our way of doing business: Doing the right thing for the earth and our people to the best of our ability. – Brad Lynch, New Pi Cedar Rapids Store Team Leader

We compost all food waste – we were the first grocery store in Iowa to compost! The Environmental Protection Agency (EPA) gave us an award for this collaboration.

We divert food to prevent waste – donating food to Table to Table. 90% of our plastic ware and deli containers will be compostable this spring!

We offer a free bike helmet to each staff member annually to encourage safe bicycling.

We build & remodel "green" whenever possible.

Local & organic is always our priority.

We’re the only grocery store in Iowa third-party-certified by the Monterey Bay Aquarium Seafood Watch. EVERY item in our seafood case is sustainable! The closest local food is one’s own garden. We support gardening & food education through events, demonstration plantings, and New Pi’s Soilmates Organic Garden Education – free classes at schools throughout Johnson & Linn Counties.

We've joined the National Co-op Grocer's 'Co-Efficient' program to track, analyze, and improve our performance on 200 metrics. It'll support our 'triple-bottom-lines' of people, profit, and planet.

New Pi Eco Efforts:

A few small changes for a big change in your environmental impact: compost & recycle at home . eat locally & organically . bike, walk, & ride-share whenever possible


LOCAL Producer: Milton Creamery

At the Co-op, we love to champion the little guy. Here’s the story of a farmer’s market vendor growing into a thriving, sustainable local business offering fantastic, award-winning Iowa cheeses, now to the nation.

ALLISON GNADE, EDITOR

If ‘know your farmer’ is becoming cliché, take it up a notch: ‘know your cheesemaker!’ The Musser family at Milton Creamery may already be familiar faces,

as we’re always honored to have Rufus and wife Jane, sons Junior and head cheesemaker Galen, and daughter-in-law Rachel (all involved in the family business) in our stores. Rufus visits most often, with his big personality, winning grin, and delightful food ideas up his sleeve.

When we arrive just after lunch at Milton’s Creamery, in Milton, Iowa, the crew is already on their third batch of

Milton Cheddar. The Creamery employs 15 people – a dozen of them fulltime – and the day starts at 3:30AM for the early crew, making cheese the old fashioned way.

Cows that provide Milton Creamery with milk graze in southeastern Iowa.


8 Farms, 30 MilesThe milk for Milton’s cheeses travels less than 30

miles to their creamery: “They’re all small family farms where the cows have access to grass,” Rufus notes, “all averaging 30-40 cows per farm, and all Amish, currently.” High quality milk is their foundation, so “we do pay a nice premium. We want good milk, and I want my choice of the top.”

Furthermore, Rufus comes from a dairy farming background and knows that the dairy business is an incredibly challenging one to actually make a living in: “We wanted to give dairy farmers a market option

– and a better option.”

Upgrading for Energy Efficiency Milton invested in upgrading their pasteurization

system about a year ago: “We spent almost a quarter million updating. We like shiny stainless steel [here in the U.S.]! And it costs big money.” Rufus chuckles about family roles in the business: “When we went to the new system,” which was a high-tech switch,

“the boys said to me: ‘Do what you do best – stay out of it!’”

The new system offers significant efficiency savings: “We save 40% of the energy we used in the old system. That’s a big deal for us.” We hear him! Efficiency is good for the environment, and the pocketbook too. “Now we’re as state-of-the-art as we can get.”

Despite the fancy pasteurizing equipment, their cheesemaking methods are old fashioned ones. “We might have to do some fancy footwork,” to stay out of the way, he announces, as he opens the door and ushers us in to the old ways.

Old Fashioned Methods“In here,” Rufus gestures in the creamery, “‘Cheddar’

is a verb. We think of it as a noun, but in here, we’re Cheddaring.” He takes us back: “Making cheese is about preserving milk,” he points out. “In the Old Country, it was about having something for the wintertime to eat, since the milk wouldn’t last.”

Many of the old methods taste best: “The old cheesemakers tell us you can taste the difference between stirred curd (machined curds) and the old fashioned way that way we do it.” Milton doesn’t use animal rennet, nor do they use GMO rennet that’s produced these days – they use vegetable rennet instead, suitable for vegetarians.

Moving into the aging rooms, “Warning!” he alerts us. “You will get older in here,” he grins. Their extremely popular Prairie Breeze ages a minimum of 9 months. “Your cheese tells you what it wants to be,” Rufus notes. “You don’t really need fancy equipment, you need a smart cheesemaker!”

“I grew up in a family where we dissected our food. We pride ourselves in having sensitive taste buds,” and they put them to work for quality control on every batch. Furthermore, “We can trace every package of cheese back to a [specific] vat of milk.” This doesn’t just happen without a lot of hard work. Entrepreneurs take note: “If you hate paperwork, don’t go into cheesemaking!”

Local economy dreams can come true. Not long ago – just in 2008 – Milton Creamery offered their cheese just at farmer’s markets. Now, thanks to your support, they’re buying 100,000 pounds of high quality milk each week from local farmers, and making award-winning cheeses, now available across the country. Iowa grows more than corn and pigs

– we can grow small businesses with unique flavors every bit as successfully.

Rufus Musser

with a curd slicer

in their Milton,

Iowa, Creamery.

“Milton’s Quark – a German farmhouse cream cheese – is great on crackers or bread with fruit jam, and it reminds me of the cream cheese and jelly sandwiches my mom made me as a kid. It’s simple – it’s not difficult to eat well at the Co-op! Talk to us: we’ll make it even easier!”

– Gretchen

Gre

tche

n, New

Pi Cedar Rapids

“I love when Milton’s fresh cheese curds come in. My favorite go-to snack is curds and grapes – it never fails. Their varieties include Smoked Curds – I’m not a fan of smoked cheeses, but I really like these.”

– Sam

Sam

, N

ew Pi Iowa City

“Their Prairie Breeze is the best cheese made in Iowa – you can quote me on that! It’s great with beer, particularly a crisp and slightly bitter one like my favorite, Bell’s Two Hearted.”

– Mike

Mike

, New Pi Coralville

Milton’s Prairie Breeze Cheddar just keeps

winning awards: 4-time Blue Ribbon Winner at the American Cheese Society 2011 (Montreal,

Quebec), World Cheese Contest 2010 (London, England), American Cheese

Society 2009 (Austin, Texas), and U.S. Cheese Championship 2009

(Green Bay, Wisconsin)

Us smoked cheese fans love these too!


-Shaun

We have a local dream of edible plants on every corner. Many hands make light work, and where better to

put them to such work than in our local parks?

Last year, hundreds of volunteers and a partnership between Backyard Abundance and the Iowa City Parks and Recreation Department came together to grow this community dream. The Wetherby Park Edible Forest is expanding to become a 1/3 acre grove of organic, low-maintenance fruit trees, berry bushes, herbs, and other edibles planted on the south side of Iowa City at 2400 Taylor Drive.

Many families struggle to find time to cultivate

annual vegetable gardens, and this lack of time can be a major barrier to reducing food bills and eating healthfully.

The edible forest provides access to freely harvestable, nutritious food, while simultaneously demonstrating how

families can establish low-maintenance edibles in their own yards. Unlike a vegetable garden, this area emulates

a woodland ecosystem of perennial, edible plants that improves as it matures. Fruit trees, berry bushes, culinary herbs,

and edible groundcovers will yield thousands of pounds of free food for decades while retaining moisture, resisting weeds, and

providing wildlife habitat.

Even when free food is available in a public park, most people are reluctant to harvest it due to a lack of knowledge about which plants are

safe to eat, when to harvest, and how to prepare the food. To assist with these challenges, plant signs will be installed throughout the area, describing each plant

and its harvest period. People with internet-connected smartphones can scan a QR code on each sign for instant, in-depth information about the plant.

The Edible Forest serves as an outdoor classroom and children’s play space, where

frequent educational events are held. Classes and planting parties in April and May will help families learn how to establish low-maintenance edibles. A celebratory tour and harvest party on August 1 will demonstrate how to harvest and prepare bush cherries, aronia berries, and several herbs. Upcoming events and the complete design are at www.BackyardAbundance.org. We hope you can attend and help grow this local treasure!

WELCOMET O I O W A C I T Y ' S

Wetherby Park Edible Forest

Fred Meyer,

Director of

Backyard

AbundancePhot

o: M

eier

Pho

togr

aphy

Fred Meyer, Backyard Abundance Director

Photo: Fred Meyer


Roasted Eggplant Tart with Shaved Asparagus Salad and Artichokes

Chef Walsh and the teams at New Pi Coralville & Cedar Rapids have been turning heads with fast, fantastic food for you on New Pi’s hot tables, like Duck Fat Roasted Potatoes, and Sundried Tomato Arancini.

The first time I made this, my five-year-old loved it, proclaiming,

“Veggie pie!” – Chef Tony Walsh

Recipes by Tony Walsh, Chef at New Pi Coralville,

Roasted Garlic Slice top off head, exposing cloves, drizzle them with olive oil, wrap in foil, and bake at 400°F for 30 min. or until soft.

A perfect light-on-the-earth

main course for an Easter or

springtime meal!

Caramelized Onions Slice 2 onions into half-moons; line a large pan with olive oil and a dab of butter. Low & slow: Sauté onions with a pinch of salt over medium- low, stirring occasionally, until deeply caramelized, 20-45 min.

serves 6


New Pi TOP PICKSAlaffia

Alaffia, one of my favorite companies, employs 700 women between their shea butter and coconut co-ops in Togo and hand-woven-basket co-ops in Ghana and Togo. They contribute a MINIMUM of 10% of SALES (not just of profits) towards Community Empowerment Projects. Since Alaffia was established in 2004, they’ve distributed 6,300 bikes to over 60 villages in Togo, provided full health care for 3,237 women, planted 42,625 trees, donated 5,700 pairs of eyeglasses, built 5 schools, and provided school supplies to 11,700 students.

Alaffia is more than a Fair Trade Certified body care company, it’s a movement that empowers women and inspires change. Please support them by trying their value-based products like their new Authentic African Black Soaps in Lavender Ylang Ylang and Vanilla Almond. Perfect for all skin types, especially sensitive skin, these shea butter-based products can be used as general hand & body wash, shampoo, or shaving gel.

– Michelle

One Degree This new-to-us company is based on

the idea that there’s a natural connection between healthy soil, healthy plants, and healthy people. The further we roam from this ideal, the less confident we can be that the food we consume is good for us, and for the larger community.

Their high standard of “one degree of separation from your food” restores honesty to the food chain, allowing us to know the true source of each ingredient. Each product has a QR code so you can trace every ingredient back to the farmer. Look for their cereal and sprouted flours on our shelves. Of course, beyond good ideals, they also taste great!

– Sue

Sue,

New

Pi Purchasing Manager

FEEL GREAT SUPPORTING THESEEARTH-FRIENDLY COMPANIES

Klean Kanteen Klean Kanteen is on a mission to keep

single-use containers (such as Styrofoam, plastic, and paper cups) out of landfills and oceans. Klean Kanteen’s reusable containers are of toxin-free food-grade stainless steel that will last a lifetime. Their vacuum insulated containers keep your food and drinks hot OR cold for hours on the go.

Klean Kanteen is a certified B CORP and contributes 1% 'For the Planet.' They meet strict standards for social and environmental responsibility and transparency so you can feel great about supporting Klean Kanteen and using their products.

– Michelle

Oak Hill Acres Plant Starts Planning on jump-starting your flower and vegetable garden this year? Local and organic is the earth-friendly way to go. For a boost that’ll help both you and your farmers plan, preorder with New Pi at www.newpi.coop before April 15 for a 10% discount!

Mic

helle

, New Pi Wellness Coordinator

Look for

New Pi's

Earth Day

design

this spring!


Bacaro Nero d'Avola '13This is Sicily’s most famous grape and one taste will tell you why: soaring aromas of cherries, just a hint of rose and tar, lush and ripe in the mouth but acidity keeps things fresh and vital. A touch of sweet finishing tannin augers well for short-term aging, calling one back for re-tastes. This knocked us out. – Tom

Casa Santos “Confidencial” '10 Lisboa, PortugalOur dear friend and importer Robert Morey continues to find great wines at low prices from Portugal. This crowd-pleasing blend of over 10 grapes offers dark blackberry and ripe cherry, chocolate, and balanced tannins. Structured enough to hold up to a grilled steak, but with enough fruit and balance to drink on its own. – Melissa

Dancing Coyote Unoaked Chardonnay '13 CaliforniaFrom Clarksburg, near Sacramento, this family-owned and operated winery produces wines with integrity, fully reflecting the terroir of this up and coming appellation. Sans oak, for full expression of the fruit: pear, green apple, mineral structure, balanced acidity. On sale for $11.99? I know what I’ll be drinking this spring! – Melissa

Zerran Tinto Montsant '11Everything about this wine is over the top (even the label)! Their Syrah/Grenache/Carignan blend offers deep cherry fruit liquor, spice cake, cracked black pepper, and dark chocolate, finishing with dried floral and tart berry notes. This big, sexy wine can stand up to bold flavors, though it’s approachable enough to enjoy all by itself. – Miss Nik

Wild South Sauvignon Blanc '13 Marlborough, New Zealand

From a small producer in the Waihopai Valley, Marlborough, this classic NZ Sauv. Blanc over-performs for the money and can take on any big name producer from the region at a fraction of the cost. I couldn’t

9

8

7

think of a better way to say ‘farewell!’ to winter and ‘welcome’ to spring than to savor a glass, rich with notes of grapefruit, grass, and gooseberries. – Melissa

Poggio al Tufo Rompicollo '12Per Ian d'Agata's review in Vinous: “Amarone-like opulence on the nose and in the mouth with a raisiny nuance to the ripe, soft red cherry, sweet spice, and herb aromas and flavors… so well balanced and smooth that it’s irresistible." The previous vintage was a Wine Spectator Top 100 Wine – this vintage is even better. No fooling. – Tom

Felino by Paul HobbsThe skinny: superstar American winemaker Paul Hobbs goes to Argentina, makes world class wines, and sells them for a song.

Chardonnay '12: Nose: nectarine, cut white flowers, a hint of jasmine tea. Supple in the mouth; peach brings up the lusciousness factor. Fresh, bracing acidity brings a bucket full of minerals to the party. Aged in stainless steel with just a bit in French oak.

Cabernet '12: Bewitching briary pipe tobacco on the nose mingles with chocolate and tea leaves. Plenty of dark cherries and good acidity – ripe, supple, and elegant. The tannins just whisper; fruit carries the day. Simply delicious. Pour this for your Napa Cabernet-loving friends – they will flip when they hear the price! – Tom

Beaulieu Vineyards Napa Cabernet Sauvignon '12Crafting excellent wines since the turn of the 20th century, this one will not disappoint. Lush dark berry flavors mingle with slight minerality, for a perfect finishing foil. Barrel aging lends caramel notes to the nose, and dusty mocha flavors gently subside, leaving a touch of baking spice on the tongue. Easily one of the best Cabs under $20 you’ll ever have. – Miss Nik

Sobon Primitivo '12 & Viognier '13 Amadour County, CaliforniaProduced by a family-owned and oper-ated winery in California that practices

4

3

2

sustainable farming and utilizes solar power on site. Primitivo: Genetically related to Zinfandel, offering rich, dark fruit: raisin, plum, blackberry, with silky tannins. Viognier: 12% Rousanne and aged sur lie; notes of peach, honeysuckle, balanced acidity. With less than 2,000 cases of each produced annually, we are thrilled for these wines to grace our shelves. – Melissa

Giuliano Rosati WineryWhen wines are this good… we have to feature all 3 of them:

Valpolicella '13: Fragrant cherry, violets – fruity and refreshing. Subtle mineral notes. No oak – classic, lovely Valpolicella. Pitch perfect.

Valpolicella Ripasso '11: Blackberries, cloves, tobacco, licorice, vanilla, toasted cola nut. One of the sexier Ripassos I’ve had.

Amarone '10: Plum, chocolate, cherries, rose petals. Sweet smoke overtones, and aromas of bacon and cola. Easily the best Amarone under $50 I’ve ever had the pleasure of tasting. – Tom

Whether you like to sport pinstripes or a Mohawk, we’ve got something that will strike your fancy. Nearly all brand new to us, with one old favorite returning with a knockout new vintage – ask me about my very first trip to Napa back in 1996! – Tom Caufield, New Pi Wine Guy

WOW. WHAT AN EMBARRASSMENT OF RICHES WE HAVE ON HAND FOR OUR SPRING TOP TEN.

New Pi's Mar. & Apr. TOP 10

Melissa Arp,Specialties Coordinator

Tom Caufield,New Pi Wine Guy

10

6

5

1

Miss Nik,

New Pi Mistress

of Cheese (& more)


CLASSES AT NEW PI CORALVILLE

Charcuterie from the Home Larder with New Pi’s Chef Tony Walsh Tues., Mar. 3, 6-8PM

$30/person In times past, meat and seafood were preserved by a variety of methods. Now old ways such as curing, larding, and pâté-making are enjoying a revival. Join New Pi Coralville Chef Tony Walsh, previously chef at the downtown Iowa City restaurant 126, as he demonstrates the preparation of Pastrami Cured Salmon, Duck Confit, and Country Style Pork Pâté. Learn the techniques and seasonings that make these items outstanding on a charcuterie platter. We will also sample some of New Pioneer’s artisanal cured meats.

Dinner at Downton Abbey with Chef Valérie Martin Thurs., Mar. 5, 6-8PM

$20/person Public television’s epic drama Downtown Abbey explores class, romance, and social change on an estate in Britain in the 1920s. Alert foodies ask: What were the aristocrats eating? Join Valérie Martin as she demonstrates the preparation of upper class favorites Vichyssoise, Pork Tenderloin Stuffed with Dried Fruit, Yorkshire Pudding, and a surprise dessert.

Middle Eastern Favorites with New Pi’s Chef Matt Steigerwald Tues., Mar. 10, 6-8PM

$20/person Savor the bold flavors of the Middle East with New Pi Cedar Rapids Chef Matt Steigerwald, previously owner and Chef at Lincoln Cafe, in this class featuring the preparation of Falafel with Sweet Pea Purée, Hummus from Scratch, Roasted Eggplant Salad with Mint, and Farro Pistachio Salad.

Pizza from Scratch with New Pi’s Chad Clark Thurs., Mar. 12, 6-8PM

$15/person

Join Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Chad will prepare the yeast-leavened dough, share his opinions on the best mix of cheese, and discuss how to season the pizza sauce. Come learn how to make the best pizza ever, at home!

Come to the Table: Local Food Summit of Producers & Purchasers Field to Family Regional Food Coalition eventsponsored by New Pi Fri., Mar. 13, 9AM-4PM, Cedar Rapids

Local companies and local food producers are invited to come together to expand the local food market, starting with a handshake. More info at www.s.coop/1v7w3

Capture Wild Yeast & Make Fabulous Sourdough with Chef Tim Palmer Thurs., Mar. 26, 6-8PM

$15/person

Join Tim Palmer of Clover Hill Creations as he unlocks the secrets to great sourdough breads you can prepare in your own kitchen! In this class you will create your own starter using wild yeasts, and learn how to bake a delicious loaf of rustic sourdough bread and outstanding focaccia. Sourdough doesn’t stop with bread – we’ll also try sourdough pancakes and crispy sourdough onion rings (a real crowd pleaser!). You will leave this class with a container of your very own ready-to-use sourdough starter.

let's get cookin'!

New Pi's Cooking Classes

CR event – not a

cooking class


Authentic Italian Culinary Traditions with Chef Gianluca Baroncini Tues., Mar. 31, 6-8PM

$25/person

Chef Gianluca Baroncini’s passion for culinary excellence and love of authentic traditional Italian food comes from his childhood in Verona (famous for pasta), and studies in Bardolino (famous for risotto). To our good luck, after a successful career in award-winning Italian restaurants in Washington, D.C., Gianluca opened Baroncini Ristorante Italiano in Iowa City in 2011. Join us as Gianluca reviews and prepares both fresh and dried pasta and creates two easy sauces: Pasta Primavera and Pasta Carbonara. We’ll explore and sample Parmesan cheese, olive oil, and non-alcoholic beverages. Salute!

Soufflé is a French Treat with Chef Valérie Martin Tues., Apr. 7, 6-8PM

$20/person

Fresh eggs and fine cheese join delightfully in the hands of a skilled chef, and voilà: a soufflé! Join French Chef Valérie Martin as she demonstrates how to prepare a Gruyère de Comté Cheese Soufflé, and also a Smoked Salmon Soufflé. Both will be paired with a bright green spring salad with handmade vinaigrette. For dessert, Valérie will prepare a rich and wonderful Chocolate Soufflé.

The A-List: Artichokes, Asparagus, & Avocado with New Pi’s Genie Maybanks Thurs., Apr. 9, 6-8PM

$20/person

Genie loved artichokes so much as a child she requested they be included in her birthday dinner every year. Join Genie as she celebrates the approach of spring with her favorite green “A-list” vegetables. Genie will demonstrate the preparation of Asparagus Lemon Salad, Stuffed Italian Artichokes, and California Pasta, featuring shrimp and warm avocado.

Italian Seafood Dinner with Chef Gianluca Baroncini Tues., Apr. 14, 6-8PM

$30/person

A superb seafood dining experience requires fresh ingredients and a chef with a lively imagination. Join Chef Gianluca Baroncini of Baroncini restaurant in downtown Iowa City as he demonstrates the preparation of three of his favorites: Citrus Shrimp Salad with Fennel; ‘Fruit of the Sea’ Pasta featuring clams, scallops, shrimp, and calamari in a basil tomato sauce; and Bell Pepper Cream Salmon, Asparagus, and Potato. For dessert Gianluca will prepare Frutti di Bosco con Gelato, created with fresh berries, limoncello, and biscotti, accompanied by ice cream.

Turn Back the Clock: Grow Younger Year by Year! with Dr. Terry Wahls Thurs., Apr. 16, 6-7:30PM

$15/person

Shores Event Center:700 16th Street NE, Suite L 100, Cedar Rapids, IA 52402

Would you like to turn back the clock and grow younger instead of older? Actually, you can turn back your ‘biological clock’ and grow steadily younger! Come learn how to calculate your biological age – and see if you are ‘younger or older’ than your actual age. Then learn all the things you can do, including food and non-food things, to grow younger, faster.

Elegant Lemon Tart with New Pi’s Chef Tony Walsh Tues., Apr. 21, 6-8PM

$20/person New Pi Coralville Chef Tony Walsh (previously Chef at 126, the downtown Iowa City restaurant) enjoys preparing and serving the springtime favorite Elegant Lemon Tartlet with Brûléed Meringue, using fresh lemons for the curd, and making the dough from scratch. The tartlet is topped with macerated fresh berries and fresh basil! Chef Walsh will demonstrate special tricks that ensure success, and even share “shortcuts” using frozen prepared pie dough and puff pastry.

Pork Belly and More with New Pi’s Tim Struble Thurs., Apr. 23, 6-8PM

$30/person Eating “high on the hog” once meant that the best cuts of meat on a pig come from the back and upper leg. Now fortunes are reversed as chefs and connoisseurs discover the rich texture, complex flavors, and melt-in-your-mouth tenderness of pork belly. Coralville New Pi Meat & Seafood Lead Tim Struble will demonstrate meat-cutting techniques, and teach how to make fresh pork belly (with ribs attached!) into his famous Columbus, Ohio, Ribs. Learn the techniques used to create bacon, salt pork, pancetta, and porchetta.

REGISTRATION IS REQUIRED

Visit our Classes & Events Calendar for a new year of great cooking classes at

www.newpi.coop, or contact Ben Partridge at (319) 248-6428 if you need assistance.

Classes feature sample-size portions and are held at New Pi Coralville

unless otherwise noted.

let's get cookin'!


• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

•

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

•

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

SATURDAY, MARCH 7 24

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

GRA

ND OPENINGG

RAND OPENING

BACONSAMPLING!!

3 3 3 8 C E N T E R P O I N T R D . N E , C E D A R R A P I D S • W W W . N E W P I . C O O P

Super Deals, Fun Events, & Samples Galore!

Live Music • Win one of 5 $100 Shopping Sprees! • Gift Basket Drawings Every 15 Minutes • Official Ribbon Cutting Bike Blender Smoothies Powered by Cycling Team New Pi • Contribute your �umbprint to our New Pi Family Tree!

Everyone’s Welcome to Shop – Ownership Not Required – Open 7 - 10 Daily

FEB. 28 MAR. 7

Enter with each

Shopping Trip at New

Pi C.R. to Win one of

Five $100

Shopping Sprees

(Winner Announced at Grand

Opening Party)

C E L E B R A T I O N !

C E D A R R A P I D S

March/April Catalyst 2015

Documents

Transcript of March/April Catalyst 2015