july/august catalyst 2014

july/august 2014

get out ofthe kitchen& Enjoy the Outdoors with 3 Extremely Easy Eats

behind the scenes at

your co-op Big Moves in Action

this will change the way you think about our bread

published by: NEW PIONEER FOOD CO-OP S. Van Buren St. • Iowa City, IA () -open daily –

ⁿd St. • Coralville, IA () -open daily –

STORE SUPPORT OFFICES S. Linn St., Unit A • Iowa City, IA () -open Mon.–Fri. –

www.newpi.coop

EDITOR Allison GnadeMANAGING EDITOR Jenifer AngererCATALYST DESIGN Sara Montgomery CATALYST PHOTOGRAPHY Ben PartridgeCATALYST CONTRIBUTORS Genie Maybanks & � eresa CarbreyPRINTER 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)

PSARAH WALZ () () -, [email protected]

V PJANET RAZBADOUSKI ()() -, [email protected]

SCAROLINE DIETERLE () () -, [email protected]

THENRY T. MADDEN () () -, [email protected]

JON FOGARTY ()() -, [email protected]

JEN KNIGHTS ()() -, [email protected]

CALVIN NORRIS ()() -, [email protected]

Meet Earl from Early Morning Harvest

Our Kitchen & Bakery's Big Move

Know Your Cooks & Bakers

Extremely Easy Eats

p.

p.

p.

p.

In this Issue

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 environ-mentally 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. Th e 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.

Th e Cooperative shall strive to set a community standard for the best possible working conditions, training, wages, benefi ts, and opportunities for advancement for its employees.

Board of Directors MeetingsAll members are welcome!

July , :pm, New Pi Store Support Offi ces S. Linn St., Iowa City(rd fl oor, Tower Place, at the corner of Linn & Iowa)

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Run for the New Pi Board of Directors!Info and applications are available in both stores and online at www.newpi.coop

APPLICATION DEADLINE: MONDAY, JULY 28, BY 5

HELP

SHAPE OUR VISION

OF THE COOP’S FUTURE

We can’t wait to share all these changes with you. As we all can related to from expe-rience, change is equal parts excitement and

trepidation, felt by diff erent people in varying amounts. We hope you’ll join us in meeting upcoming challenges and embracing our new frontiers together.

We’re in the midst of a number of transitions, collectively excited to see our long-laid plans becoming a reality. By the time you’re reading this, our kitchen and bakery should be cooking in a new, upgraded facility (check out our time-line on p. 8)! We’re working to open a new store in Cedar Rapids (watch our blog for updates at www.newpi.coop), we’re revamping our website, and we’ll be remodeling our Coralville store soon too. Everything we do really is for you.

Another change: we won’t be mailing our subsequent issues of the Catalyst – we’ll just mail our Annual Report/Election issue. Please consider this your invitation to sign up to receive it in your inbox, so you don't miss an issue, or pick it up at the store. Share your email address with us at www.newpi.coop (you’re also welcome to sign up for our sales emails and monthly e-newsletter – recently re-named A Slice of the Pi – at the same time, and peruse our new website!). In early September, pick up your September/October issue in person at your favorite Co-op. We’ll be working on it just as hard as ever and don't want you to miss what we're cooking up.

I love being reminded by our organic garden educator, Scott Koepke: “Th e nature of nature is change.” In addition,

letter from the editor: ch-ch-ch-changes

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–

.Th ere’s a lot going

on with your Co-op right now!

my favorite bumper sticker partners that with a motiva-tional warning: “Change is inevitable, growth is optional.” We're excited to see our new growth unfold.

Our Co-op continues to embrace our name: we are the New Pioneers. And here comes our next frontier!

Co-operatively yours,

Allison GnadeEditor

“Th e nature ofnature is change.”

-Scott Koepke, New Pi Soilmatesorganic garden educator

Alto Cinco Garnacha Paniza, Spain, 2011Alto (“high” in Spanish) refers to the eleva-tion of the cinco (“fi ve”) source vineyards. Wild strawberry, plum-skin, and mocha fl avors make it just juicy enough to drink on its own, or pair with anything off the grill. Reg. $13.99, Sale $10.99

Chante Cigale “Th e Cicada” France, 2013Th is delicate Grenache, Cinsault, and Syrah blend off ers fresh berries on the nose, and well-balanced, soft tannins. Can’t aff ord an airline ticket to France? Don’t worry. Th is wine, with quite the pedigree, will get you there for a fraction of the cost! Reg. $11.99, Sale $9.99

MaiMai ChardonnayHawkes Bay, New Zealand, 2012Merlot-Malbec, 2011At Mal McLennan’s family-run winery, sheep graze between vines, and hawks live on-site to protect the ripe grapes before harvest… talk about sustainable viticulture!

Chardonnay: Notes of citrus, peach, and stone fruits with hints of oak, and a bal-anced fi nish. Reg. $14.99, Sale $13.99

Merlot: Raspberries, black currants, plum, with soft tannins. Reg. $18.99, Sale $17.99

Gran Passione RossoVeneto, Italy, 2012Th is sexy Merlot and Corvina blend is as luscious as a wine at this price can

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get. Dark, velvety-rich, and bursting with Amarone-like fl avors of dried cherry and dark chocolate. Serious enough for a formal dinner; spark-igniting on a pizza date night. Reg. $14.99, Sale $12.99

Vega Sindoa Chardonnay Navarra, Spain, 2012Glowing reviews; a steal for the price. Per Stephen Tanzer of Wine Spectator: “Sexy aromas of white fl owers, pear, anise, and smoky mineral are deepened by a subtle vanilla quality.” $15.99, Sale $13.99

RustenbergSouth Africa, 2012It wasn’t until Apartheid ended that South African wine became available for our imbibing pleasure.

Red Blend: Th is Bordeaux-esque blend off ers black currant and cherry notes. Perfectly suited to spices in, say, Cape Malay Chicken Curry with Yellow Rice, or savory-sweet Pumpkin Fritters.

White Blend: A multi-layered, tropical fruit infused, refreshing quaff that begs for a lazy-hazy summer afternoon on the porch. Both Reg. $13.99, Sale $12.99

Mussel Bay Sauv. Blanc Marlborough, New Zealand, 2013New Zealand Sauv. Blanc with fl avor and personality that’s hard to miss once you’ve experienced it. A mouth of classic grapefruit and fresh green herbs makes this the perfect wine for grilled fi sh tacos or Chicken Piccata. We love it! $14.99

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tom's top ten wines: July & August

Don’t fret! Th ese great everyday wines match the heat and local garden meals – at aff ordable prices. So, sit on the porch, sip wine under the stars, and settle in to listen to the cicadas and crickets sing.

Tom Caufi eld, New Pi Wine Guy, Miss Nik Conner, New Pi Mistress of Wine & Cheese, and

Melissa Arp, New Pi Wine, Beer, & Cheese Coordinator

Airfi eld “Runway” Merlot Prosser, Washington Ignore Sideways’s rip on Merlot, and grab a glass. Gorgeous deep dark garnet, spice, cocoa, and berries mingle on the nose. Winemaker Marcus Miller has the goods and really delivers. Serve it at your next dinner party and watch your guests swoon. Reg. $17.99, Sale $15.99

Lake Chalice Cracklin' SavieNV, New Zealand

A sparkling Sauv. Blanc? For novelty alone, we couldn’t pass this up! Similar to a Vinho Verde in eff ervescence, with notes of tropical fruits, citrus, and a crisp fi nish. A real summer crowd pleaser; pairs well with all summer fare. Reg. $17.99, Sale $15.99

Monte FerroOregon, 2012Winemaker Bob Ervin grew up in Iowa. He makes a tiny amount of wine and could easily sell it all at the winery, but we get a wee bit to sell here at New Pi! His wines are simply brilliant.

Unoaked Chardonnay, Chehalem Mountains: Raised 100% in stainless steel, evoking memories of the very best Chablis. Bright, mineral-driven, with the perfect balance of acidity and lush fruit. $26.99

Pinot Noir, Umpqua Valley: So many Pinots have pitch-perfect acidity but lack fruit; this one’s balance is uncanny. Really classic Oregon Pinot Noir with a lovely berry fruit emphasis. $29.99

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Pinching Pennies for a Fabulous Vacation?Don’t fret! Th ese great everyday wines match the heat and local garden

Tom Caufi eld, New Pi Wine Guy,

new pıoneer food co-op’s newsletter4

“Th e Coralville Round with the seeds on top is great for sandwiches, and for toast.”

– Ray Helmer

“With cheese – especially, when it is still warm, like this loaf!” – Christine Kwon

“Th e French Hard Rolls are great with soup, but I could eat them any way… Th ey are good with a little butter or cream cheese."

– Caroline Dieterle

“Th e French Hard Rolls are great with soup, but I could eat them any way…

“I like it toasted, and to make sandwiches like the Co-op’s Surfer Turkey Sandwich with roasted turkey and ripe avocado.”

– Chris Terukina

QA :

owner beat: Lovin' New Pi Loaves

What’s your favorite way to enjoy New Pi’s bread?

– Genie Maybanks, New Pi Customer Service Coordinator

july/august 2014 • www.newpi.coop 5

local producer: Early Morning Harvest

Dipping through rolling hills on gravel, we pull up along happy pastured cows to a cluster

of barns for exactly our kind of reception: “You realize this is a farm – a working farm, right?” Ronda welcomes us to potential mud, as it’s rained recently.

Ronda’s husband Earl grew up here, a sixty-seven-year-old with a boyish grin and a twinkle in his eye: “Th e farm has been in our family’s operation since 1948, when my parents lived here,” Earl tells us. “Now it’s actually my son Jeff ’s farm. And he works even harder than we do.”

Jason Peters, New Pioneer Food Co-op’s Kitchen Lead, recalls our fi rst deliveries of Early Morning Harvest fl our for our bakery, not long ago at all: “Earl would drive down in his pickup truck with the bed full of bags of fl our.” Since then, Earl’s stone-milled organic Iowa grains have made it into so many of New Pi’s breads, our ready-to-eat foods, and our shelves, that Jason’s pleased to report: “Now we’re ordering so much it has to come by semi.”

We meet the heart of the milling opera-tion, the stone mill: “We started out with a 4-incher,” Earl grins. “Th is one is 20 inches.” Later we fi nd out, a 20-inch stone mill will set you back $17,000. And the sifter is close to $10,000. Plus a perfectly spotless facility set up with two levels, just for the purpose, to boot? Th is is no po-dunk operation by any means.

Working by HandEarl starts up the mill: “Th e way this

works is I turn it on…” it rumbles to life. “Th en I calibrate it…” he dials up the grind and carefully adjusts. “Hear the stones kiss in there?”

“It’s the touch of making the stones kiss that teaches you how to mill fl our. You have

Early Morning Harvest

“You realize this is a farm – a working farm, right?” Ronda welcomes us to potential mud, as it’s


sixty-seven-year-old with a boyish grin and a twinkle in his eye: “Th e farm has been in

Ronda’s husband Earl grew up here, a sixty-seven-year-old with a boyish grin and

DEarly Morning HarvestEarly Morning Harvest

ipping through rolling hills on gravel, we pull up along happy pastured cows to a cluster

of barns for exactly our kind of reception:


for theNext Generation

Early Morning Harvest’s Organic Grains Have Growing Powerallıson gnade, edıtor


to learn by doing,” Earl explains. Paula – who fi lls the orders, cleans around Earl as he works to keep the place spotless (avoiding a sticky wheat paste situation), and remem-bers the days of the 4-inch-grindstone

– laughs: “Th ink how long it took this old man to learn all this!”

Paula’s fi lling up 4 lb. bags, and then 25 and 50 lb. bags while we ooh and ahh at the beautiful natural tones of each grain. “It’s all done by hand,” she comments, as she hand-fi lls a bag and marks it with a person’s name (they have on-farm pickup too). Everything they do is milled by hand, fi lled by hand, scaled by hand, and sealed or run through a big sewing machine by hand too.

“We went with a grinding mill rather than a rolling mill or a hammer mill,” Earl tells us,

“because the temperature of the fl our stays much lower. We try to keep it at 85°F and shut it down if it gets too hot, otherwise the quality of the fl our goes down.”

So many of our common American sayings have farming roots (it makes sense – back in the day, most of us would have been farmers): “When I was a kid,” Earl recalls,

“three miles up there was a fl at stone mill on the river, and that’s where I learned the term ‘keep your nose to the grindstone.’ Th ey adjusted that horizontal stone down until they could smell the fl our burning, and then they backed it off .” Th e phrase is about focus, and is still relevant: “If I keep [the grain on the stone] under 100°F, the fl our quality will be a lot better.”

Whole Grain NutritionAll this adds up to Early Morning

Harvest’s all purpose fl our being very diff erent from the generic white bags of fl our we’re used to: “Th e commercial [fl our producers] take the germ out of the fl our because they can get more money for the germ – they can sell wheat germ and they can sell vitamin E.” But then the product is nutritionally depleted: “So they add calcium and vitamin D, so it’s ‘enriched.’ But why’d they take it out in the fi rst place?” Nothing like a good rhetorical question: money

talks and answers that one.Early Morning Harvest leaves the grain intact – germ included. “We could have called the business Whole Grain Milling,” Earl nods. While commercial producers remove the healthy germ (read Michael Pollan’s Cooked for more on this manufacturing twist), “We don’t have the facility – or the desire – to do that,” Earl says with confi dence. Early Morning Harvest’s grains truly are more wholesome and more nutritious.

Th eir process doesn’t start and stop with milling, however: “We try to grow every-thing: this year we have 500 organic acres of corn, 200 rye, 40 hard red spring wheat, 20 hard red winter wheat, and we’ll have 100 buckwheat later,” Earl tallies. “When we harvest, we have it tested. We have to keep the quality up.” If it’s not up to their quality standards, “We call up our neighbors, buy their grain, and sell ours.”

Grain may be the big draw, but they’re bringing diversity back to the farm. When Jeff came home after his second tour in Iraq, he wanted to grow vegetables with no weeds, and had studied aquaponics in Iraq. Th ey now have a bountiful greenhouse, with integrated tilapia production, and no inch is wasted: edibles spring from every nook in the greenhouse. Th ey intersperse

marigolds for pest control, as I’ve also seen at Maharishi Organic Greenhouse: “Th ey help,” Earl says. “Mother nature is great.”

Earl has a good story about their cattle too: “Cows will eat [genetically modifi ed] Bt corn if it’s all there is, but when my cows got out a mile away, they walked through a mile of GMO corn to get to my [organic corn]. You tell me they’re not smart!”

Manifesting DreamsBetween their aquaponics, grains, cereal

mixes, farm store, chickens, cows, and pigs, they have a lot going on. “We just tell our [staff ], if you want to experiment, you experiment. We had a girl who wanted to learn orcharding, so now we have an orchard!” It’s a bit baffl ing, really. “One of our problems is we keep thinking,” Earl smiles.

“You get a good night’s sleep and it just comes to you.”

Want a good night’s sleep? Fill your bread-box with New Pi’s Early Morning Harvest loaves and your pantry with Earl’s organic grains and rest easy, knowing they’re the healthiest around and you’re supporting a wholesome, forward-thinking Iowa family farm. Earl knows what a diff erence it makes:

“You guys help the business grow – your business is important to us.”

While commercial producers remove the healthy germ, "We don’t have the desire to do that,” Earl says with confi dence. Early Morning Harvest’s grains truly

are more wholesome.


bakery & kitchen transition: into Th e Hub in North Liberty19

70

1980

1990

Newly-founded New Pioneer Food Co-op transitions from buying club

to store, purchasing a rustic one-room shop at 518 Bowery Street

(now home to Iowa City’s local pasta entrepreneur, Zaza’s Pastas)!

1971Co-op Bakehouse closes to disassemble and

reassemble the hearth oven and move all production into our new Coralville store.

FUN FACT: Our current kitchen and bakery's co-op-y predecessors

include Stone Soup Restaurant, Morning Glory Bakery, and Th e Blue

Parrot Restaurant.

New Pi’s kitchen begins baking pastries.

1998

• Every year, we sell m

ore cookies than the Iowa City

met

ro a

rea p

op

ulation.

New Pi opens the Co-op Bakehouse at the corner of 1st & 5th in Coralville,

led by Rebecca Bergus. Th e Bakehouse produces breads from scratch in the tradition

of Rock Hill Bakehouse founder Michael London, adapting his recipes to use organic ingredients with the help of Yorkland Bakers.

Th e hearth oven – and its builder – come in from France. New Pi's video production of

the building process wins a Jade Glass Award for videographic excellence.

1995

MOVING DAYNew Pi’s Kitchen & Bakery Move into a New Home

Craig, now New

Pi's Operations

Team Leader!

Look for Julie's cooking class on p. 14.


2000

2010

We expand our catering off erings.

2000

Co-op Bakehouse closes to disassemble and reassemble the hearth oven and move all production into our new Coralville store.

2000

In 1998 I walked into New Pi Iowa City's deli kitchen and was amazed. How could all the delicious food in

the massive deli case be made in that tiny kitchen? "Working closely together" had new meaning. It was a dance around shared workspaces and narrow pathways; oven use was a constant negotiation of

time and temperature. Turf wars would occasionally break

out. Deli staff would pass through the kitchen at

their own peril.

Over the years since, we have had kitchens in both stores, two sepa-rate bakeries (bread in Coralville and pastry in Iowa City), and then fi nally in 2006, all food production based in the Coralville store. Since then, we’ve used the bakery space as a timeshare, each day working nearly around the clock in order to bake enough for two stores.

Th roughout my 15+ years at New Pioneer, each chapter is like having a new apartment. Everyone hates the moving process, but relishes the euphoria of

being in a new space. Adjusting takes time, putting favorite pictures up fi rst, creating arrangements to suit unfolding needs, eventually making it "home." I am so pleased our talented production staff have a new place to call their own in North Liberty. I hope it serves our skilled team and New Pi’s owners well for years to come.

– Craig Albright, New Pi Operations Team Leader

Did you know that sourdough culture starts with grapes?

Jason (fl ip the page to meet him) starts a new sourdough

starter for the Co-op from grapes growing in his mother-in-law’s yard.

2004

Our pastry pros begin decorating cakes in

public at the Coralville store, decorating to

order.

2006New Pi’s kitchen

begins baking pastries.

1998

April: Now decorating cakes to order in our Iowa City store as well. Need H-A-P-P-Y B-I-R-T-H-D-A-Y E-L-O-I-S-E ! on

your cake today? We can do that : )

2014June: Our new hearth

bread oven arrives from Italy! Moving

progresses.

2014

Joyce transfers a load from the oven to cooling racks.

Jason, now

New Pi's

Kitchen Lead!

Miriam, now New Pi’s Prepared Foods Coordinator! 2014

January: We’ve outgrown our bakery and kitchen in the Coralville store. New Pi’s Board

approves the purchase of a devoted facility in North Liberty solely for our kitchen and bakery (no retail – our cooks and bakers

need to focus!).

2014July: Production

begins in our new North Liberty

facility, Th e Hub! Please stick with

us as we make the transition. Good

things are in store!


staff feature: kitchen & bakery

New Pi's Kitchen& Bakery Crew

Of all co-ops in the country, New Pi has the second largest bakery!D

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allıson gnade, edıtor

Most of New Pi's kitchen & bakery team in front of the Coralville store's bread oven, shortly before making the big

move to Th e Hub, our new kitchen & bakery in North Liberty!


Juan started working in a bakery in Mexico at age seven, delivering loaves on his head to houses in his neigh-borhood. He’s been baking with the Co-op for fourteen years as of last February.

“I did related work back in Mexico, working in a bakery,” Juan explains, where he gained skills way beyond bread balanc-ing. “Even though New Pi’s bread is very different from the breads I made in Mexico, I like ours.” Lots of Mexican breads have very descriptive names, he tells me, like Muñecas (“dolls”), Cochinitos (“little pigs”), and his favorite bread – a sweet bread with a similar flavor to Challah, his favorite of our breads – Borrachos (“drunks”), a twisted bread including a red strand to signify how one gets red in the face when drinking!

“When I started working here,” Juan explains, which was also at the Co-op Bakehouse, “the bakery back then was very small. I was the first and only Mexican staff member. The person who trained me and taught me everything about American baking was Joyce Miller,”

Juan offers. Joyce worked with us for eight years and continues to be a working member for the Co-op. “She spoke really good Spanish and taught me how to work with the doughs and use the hearth oven.”

I ask how the bakery is different from when he started – we’re just about to move into our new bakery in North Liberty, at the time of our discussion. “Actually, the feeling is very similar,” he says, surprisingly, to me, “the space was too small [when I started] and that’s why we moved into New Pi Coralville, and now we have the same situation again. We’re producing a lot more but we don’t have enough space again, and we need to move to the next level.” Not all aspects are mirrored: “Other things are different. We have more Latinos working here. We produce a lot more bread. I have more responsibilities, more respect, and more fans,” he laughs. He’s reputed to be quite a gallant, and has a great sense of humor.

What keeps him here? “This is my favorite job. I like to think my work has helped the Co-op. I have dedicated all my life to making bread – I'm a baker, and so I'll continue. That's why I'm here.”

Jason met his wife, Christine, at the Co-op – but just barely. “Actually,” he recounts, “her last day was my first day!” Fourteen years later, Jason’s still with us, and Christine’s still with Jason. When we call the Co-op a family, sometimes we really mean it.

“When I started at the Co-op Bakehouse, the Coralville store was not yet a reality,” Jason explains. “The Bakehouse was in a small retail storefront at the corner of 1st & 5th in Coralville (where Golfzilla is now).” He’d studied at Kirkwood’s Culinary Program in restaurant management and baking: “I really enjoyed the bread process and how far you can go with a few simple ingredients: flour, salt, water, and leavening. I saw the high level of production at the Co-op, applied for an entry-level position, and went up from there.”

Don’t get Jason started on sourdough starters: “People put a lot of romance into the age of their starter, but it’s actually only as good as the last time you fed it,” he explains. Sourdough starter is a live culture, and very sensitive to the natural yeasts in the air. “If you bring a San Francisco starter to Coralville, after a few days of feeding, it’ll be a Coralville starter.” Feeding includes flour, water, and consistency: someone has to come in every single day to feed the Co-op’s sourdough starter (yes, Christmas Day included!).

About six years ago, “New Pi sent me to a class by the American Institute of Baking, a large scale baking institute geared toward the artisan. A number of our more Italian style breads came out of that, with our own variations.” A few examples are

our sourdough-started Sesame Semolina Baguette (which has nutty depth, and is yellow due to durum wheat, Jason explains), our Potato Bread (its formal name is Pugliese, originating in Puglia, Italy), and our Country French Baguette (more rustic and thicker-crusted than our French Baguette; inspired by Pane di Como Filone made near Lake Como in Lombardy, Italy).

Jason switched from the bakery to lead New Pi’s kitchen two years ago, to focus on our increas-ingly seasonal prepared foods – a natural fit with him: “We’re big gardeners and Christine and I both grew up in families that did a lot of canning. We like to buy and pick in season, freeze or can, and we’re usually emptying the pantry just when we’re ready to fill it. It’s interesting to come up with new seasonal recipes. I hate seeing asparagus on a menu in January!” We’re also producing more in-house specialties, includ-ing: “Pickled and preserved items to lengthen the local season, like red wine pickled beets.” Plenty to look forward to!


12

what's for dinner: from New Pi's kitchen & bakery

new pioneer food co-op’s newsletter12

It’s either drop-dead-gorgeous outside or sweltering, but either way, this is the season to get out of the kitchen! We put our cooks and bakers on the spot for their summertime fix-ups with favorite New Pi prepared foods (coming out of our brand new kitchen & bakery!). Their instant meal ideas are delicious:

3 ExtremelyEasyEats

1 Grilled (or Broiled) Mozzarella & Tomato Goodness

New Pi Mozzarella & Tomato Salad, roughly chopped/torn + crusty bread, sliced(try New Pi’s Farm Bread, made of 100% Early Morning Harvest organic flour!) + a few leaves of fresh basil (optional)

Grill or broil one side of bread. Flip; top with tomatoes and mozzarella, pouring the salad’s dressing over top. Grill or broil until oozing. Top with torn fresh basil. Yum.For the easiest pizza ever, put this on Yum Yum Farm or New Pi’s pizza dough, from our refrigerated section or freezer. Pizza on the grill? Yes, please!

New Pi Savory Sweet Potato Salad + seitan – delicious with Upton’s Naturals Chorizo Seitan, as declared by omnivores! (or sausage, browning first) + egg(s)

In a frying pan, heat seitan crumbles and sweet potato salad with a drop of oil until warm. Push to the edges of the pan and fry egg(s) in the middle. Gobble up!

3 Asian Collard Green Wraps (wheat free)3New Pi Thai Ginger Peanut Slaw + cooked shrimp (ready to eat in our meat case) or New Pi Kung Pao Tofu + collard greens or romaine leaves to wrap it all up (or rice paper – spring roll style) + sriracha (try our organic sriracha with a clean ingredient list!)

Wrap it all up in a collard green leaf, which adds a great crunch (lop off the stem extending past the leaf; if stems seem woody, slice out with a sharp knife). Secure with a toothpick – or your hand on your way to your mouth.

New Pi’s house-made Compound Butters – like Lemon Rosemary, and Maytag Blue – are perfect on bread, or to top a steak or veggies hot off the grill!

2 Seitanic Sweet Potato Hash


Plant-Based Summer Feastwith David Burt

Tues., July , :-:pm/person

A plant-based diet keeps you feeling young, and summer off ers a delightful bounty. Join David Burt, Chef and owner of Four Square Meals, for the preparation of a four-course meal from all-Iowa produce. Nature permitting, Dave will prepare Traditional Roma Tomato Bruschetta, Seasonal Vegetables & Black Beans in a Basil-Lime Sauce, Basmati Rice with Sweet Corn & Smoked Paprika, Cucumber & Kohlrabi Relish, and naturally-sweet Blackberry Crème.

Classic Pasta Sauceswith Julie Parisi Th urs., July , :-:pm/person

Red, white, and green are the colors of the Italian fl ag, and also the colors of Julie Parisi’s classic pasta sauces! Join Julie of Zaza's Pastas as she demonstrates the preparation of fi ve classic pasta sauces and suggests harmonizing pasta shapes. Julie will begin with a classic Neapolitan-style tomato sauce using simple, fresh ingredients. Th e class will learn how to transform this basic sauce into Bolognese and Vodka sauce! Julie will share her recipe for a classic, seasonal favorite: Basil & Pine Nut Pesto, and demonstrate how to perfectly execute a made-from-scratch Alfredo sauce.

Hands-On: Vietnamese Spring Rollswith Roxane Mitten

Tues., July , :-:pm /person

Spring rolls feature fresh and delicately fl avored ingredients placed in a translucent wrapper accompanied by traditional dipping sauces. Join Roxane as she demonstrates the preparation of spring rolls with shrimp, pork, rice noodles, lettuce, mint, cilantro, and other local fresh ingredients. Learn the discernment of balancing sweet, tangy, and salty fl avors while assembling your own traditional Nuoc Cham dipping sauce. Make and eat a unique roll with your favorite ingredients in this hands-on class.

Hands-On: Tamale Party with Bill Schintler

Tues., July , :-:pm/person

A Mexican party favorite, masa corn fl our dough and sweet or savory fi llings are placed in a corn husk, then rolled and steamed as tamales! Join talented home chef Bill Schintler as he hosts a tamale-making class featuring his favorite meat and vegetarian fi llings: Chicken Green Chili, Spicy Beef, and Sweet Potato with Bean. Bill will demonstrate, then you’ll take a turn creating tamales to take home. Sample side dishes including Albondigas, Guacamole, Queso Flameado, and Salsa Verde.

new pi cooking classes: July-September, 2014

let'scook!


Organic Veggie Juicingwith Julie Staub, H.W.C.

Tues., Aug. , :-:pm/person

Juicing concentrates the nutrients of vegetables into a delicious beverage. Join Julie Staub, a Certifi ed Holistic Wellness Coach, as she demonstrates the preparation of several basic juice combinations and discusses possible health benefi ts. Based on Julie's holistic philosophy, a juice fast can give your body a rest from digesting foods such as meat, dairy, processed foods, and sugar and help your body naturally cleanse in a gentle way. Taste several juice combinations, learn how to customize the juicing to meet your specifi c needs, and feel lighter already!

Make Cheese at Homewith Becky Russo

Tues., Sept. , :-:pm/person

Make delicious cheese at home! Join Becky Russo of Becky’s Mindful Kitchen as she demonstrates the preparation of mozzarella cheese, using Kalona SuperNatural whole milk. Sample the fresh mozzarella in a salad with cherry tomatoes, Italian herbs, and olive oil. Th en learn how to make fresh ricotta with diff erent fl avorings.

Contemporary Japanese Dinnerwith Satomi Kawai

Th urs., Sept. , :-:pm/person

Satomi Kawai learned to cook with her grandparents in her hometown of Wakayama, Japan. Now she enjoys creating beautiful, balanced meals based on traditional Japanese recipes for her husband and friends in Iowa City. Join Satomi

as she demonstrates the preparation of a delightful Japanese dinner featuring Spinach-Tofu Salad, Egg Drop Soup, Teriyaki Salmon, and white rice. Enjoy samples, plus traditional Japanese tea.

Plant-based Fall Feastwith David Burt

Th urs., Sept. , :-:pm /person

A plant-based diet keeps you feeling young, and fall off ers a delightful bounty. Join David Burt, owner of Four Square Meals, for the preparation of a four-course meal from all-Iowa produce. Nature permitting, David will demonstrate the preparation of Tomato-Leek Bruschetta, Seasonal Vegetables and Black Beans in a Basil-Lime Sauce, Barley with Sweet Potato and Apple, plus Sweet Onion Relish. For a naturally sweet dessert, David will prepare Butternut Squash Mousse.

Pickles Gone Wild: Homemade Probioticswith Roxane Mitten

Th urs., Sept. , :-:pm/person

Fresh pickled veggies are tasty, easy to make, and healthful, probiotic-rich foods! Live culture enthusiast Roxane Mitten will demonstrate the preparation of Pickled Mixed Vegetables, Cultured Apple Chutney, and will off er samples of her ferments: green beans, hot sauce, and Zucchini-Cucumber Relish. She’ll demonstrate making kombucha and also sample featured cultured foods from the Co-op shelves.

Permaculture Orchard Guildswith Roxane Mitten

Sat., July , :-:amFREE

Permaculture is founded on the idea that nature knows best. We look to existing plant relationships for inspiration in creating mutually benefi cial communities called

“guilds.” Backyard Abundance created the design for Sweet Gift Orchard, embedded in New Pi’s Earth Source Gardens. Join Roxane Mitten as she describes the maturing -year-old ‘food forest,’ and demonstrates how garden design, planting of mutually benefi cial plants, and other aspects of ecological design can enhance orchard production.

Seed-Saving: How and Whywith Roxane Mitten

Sat., Aug. , :-:amFREE

Learn about the time honored tradition of saving seeds from year to year. It is an opportunity to preserve rare, favored strains, and be more secure in your seed sourcing. Roxane will lead a general discussion of seed saving, and then move to identifying plant parts, how pollination occurs, and how to keep the strains pure. In the “hands-on” part of the class, we will examine and work with available plant material.

Free Garden Classes at Earth Source Gardens!No registration needed. Bring your own water bottle!New Pi's Earth Source Gardens, generously hosted by Harvest Farm & Preserve: NE corner of Rochester Ave. and Scott Blvd. on Harvest Rd., Iowa City

let'scook!

Registration is required.

Please visit “Classes” at newpi.coop to register, or contact Genie Maybanks at () - if you need assistance.

Classes feature sample-size portions and are held at the Coralville New Pi unless otherwise noted.


S. Van Buren St.Iowa City, IA () -open daily am–pm

nd St. Coralville, IA () -open daily am–pm

Cedar Rapids store coming soon!

www.newpi.coop

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SUMMERHARVEST

Music by Dave Moore • Meet hops and barleySample local beer • Taste unusual cheese

Garden tours • Children's activities

Sunday, August 24,1-3

NE corner of Rochester Ave. and Scott Blvd. on Harvest Rd., Iowa City • www.newpi.coop

GARDEN PARTY

july/august catalyst 2014

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