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January/February Catalyst

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january/february 2015 IOWA Where Maple Syrup Country Begins A New Year with New Pi! Pg. 3 & 5 Pg. 12 celebrate NEW OWNERSHIP BENEFITS Inside the front cover cabin fever! BEAT Pg. 9
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  • january/february 2015

    IOWAWhere Maple Syrup Country Begins

    A New Year with New Pi!Pg. 3 & 5

    Pg. 12

    celebrate

    NEW OWNERSHIP

    BENEFITSInside the front covercabin fever!B E A T

    Pg. 9

    Jan-Feb Cat.indd 1 12/19/14 10:48 AM

  • published by: NEW PIONEER FOOD CO-OP22 S. Van Buren St. Iowa City, IA 52240 (319) 338-9441open daily 7am10pm

    1101 2d St. Coralville, IA 52241 (319) 358-5513open daily 7am10pm

    Now Open!3338 Center Point Rd. NE Cedar Rapids, IA 52402(319) 365-2632open daily 7am10pm

    STORE SUPPORT OFFICES22 S. Linn St., Unit 2A Iowa City, IA 52240 (319) 248-6400open Mon.Fri. 8am5pm

    www.newpi.coop

    EDITOR Allison GnadeMANAGING EDITOR Jenifer AngererDESIGN Sara Montgomery & Mel RolingPHOTOGRAPHY Ben PartridgeCONTRIBUTORS Genie Maybanks & Theresa 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)

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

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

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

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

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

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

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

    New Pi Staff Feature: Rockin' the Registers

    Top Picks For Easy Potlucking

    Local Producers: Maple Syrup!

    Cooking Classes

    p. 6

    p. 9

    p. 12

    p. 14

    IN THIS ISSUE

    Board of Directors MeetingsAll owners are welcome! Jan. 28 & Mar. 25, 20156:30pm, New Pi Store Support Offices22 S. Linn St., Iowa City(3rd floor, Tower Place, at the corner of Linn & Iowa)

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    Owners Always Save More!

    What does this mean?Owners maintain their existing benefits:

    10% wellness discount (first Tuesday of the month)

    Check-writing privileges

    Voting privileges & option to run for our Board of Directors

    Dividends in profitable years

    Senior discounts (10% off storewide the first Monday of the month, 20% off supplements every Monday)

    NEW ADDITIONAL owner benefits: 5% Discount on hand-selected local items - look for the yellow Get Local shelf tags

    Owner-only deals!

    New Pi's Board of Directors has decided to drop the non-owner surcharge and

    introduce new owner benefits.

    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 Pioneers 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.

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

    Jan-Feb Cat.indd 2 12/19/14 10:48 AM

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    Lead LETTER

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    ewpi

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    my name is

    This is our moment right now at New Pi. As we look back at 2014, what a ride it was! The Hub, our new production facility, came online in North Liberty, we opened our 3rd store (now calling Cedar Rapids home!) all while rocking out delicious food in our Coralville and Iowa City stores.

    Here we embark on our new adventure. As we slip the moorings off our new Cedar Rapids store, were left with excitement, anticipation, and an appetite to serve.

    Much attention and energy has been heartfully poured into the Cedar Rapids store project. Our neighborhood and community deserve it, our team members that work in it deserve it, and everyone who comes through the door to grab a bite to eat, groceries for family meals, a bottle of awesome wine for a dinner party, a pinch of bulk herb flavor sensations never before experienced, the gorgeous simplicity of a piece of fruit and small hunk of cheese they deserve it. You. You deserve this beautiful Cedar Rapids store.

    If youre open to learning and experiencing new things, new flavors, and heading out into the open waters of discovery, youll find bountiful options in the wellspring that is the Co-op. We, too, are heading out into the open waters of discovery in Cedar Rapids. We pride ourselves in listening; our shoppers are our owners. Were here because of you and to serve you. Thats not a customer service slogan. Its truly why were here. Our owners told us, with a healthy Yes owner vote, to go grow our Co-op and our response is our Cedar Rapids store.

    We are proud that our stores offer experiences, flavors, tastes, textures, information, and smells that warm the belly, stimulate the mind, and bring us all closer together. Just as we are atwitter with excitement at the beginning of this beautiful journey, in this beautiful store, in this beautiful community, we hope you are equally excited to be our companions.

    LET'S EAT!

    Brad Lynch,

    Cedar Rapids

    Store Team Leader

    A QUICK LOOK BACK, A BIG STEP FORWARD AN AWESOME TASTE OF THE FUTURE

    Taking in our new Cedar Rapids store!

    Madeline & Justin await customers.

    Owners cut the ribbon together.

    january/february 2015 www.newpi.coop 3

    Jan-Feb Cat.indd 3 12/19/14 10:48 AM

  • new pioneer food co-ops newsletter4

    Jan-Feb Cat.indd 4 12/19/14 10:48 AM

  • Did You Know?

    Make one resolution with

    a ripple effect!

    Co-ops are here to make

    supporting your health an

    d your community easy.

    january/february 2015 www.newpi.coop 5

    Its a lot easier to get excite

    d about making resolution

    s than keeping them. But th

    ats

    part of why Co-ops exists

    to make healthy eating an

    d sustainable living easy an

    d

    fun. Not only do we do the

    label-reading for you, but h

    ere are 5 things you can ch

    eck

    off your list, just by shoppin

    g the Co-op:

    eat food that makes m

    e feel good

    Eat clean! The Co-op mak

    es it easy to avoid process

    ed foods and junk we

    do the label

    reading for you. We dont

    allow nasty ingredients o

    n Co-op shelves.

    Strength in numbers! Th

    e Co-op is a health-suppo

    rting community, and you

    pick up habits

    from the people you surro

    und yourself with.

    live greener

    The Co-op makes it easy

    all our plasticware is co

    mpostable and were reac

    hing for 90% of

    our deli containers to be c

    ompostable in 2015!

    Support businesses lead

    ing composting efforts

    New Pi composts all food

    waste.

    Back organic farmers w

    ork for the planet.

    Shopping our bulk dept

    . and selecting local produ

    ce reduces packaging and

    fossil fuel waste.

    engage more with my c

    ommunity

    Conversations happen at

    the Co-op! Meet new frien

    ds, get to know neighbors

    , and chat with our

    delightful staff. We think g

    rocery shopping should b

    e fun not a chore.

    Support businesses that

    cultivate our community

    s health and spend time

    in places that make

    you feel great.

    When you shop the Co

    -op, youre supporting Ne

    w Pis Soilmates organic g

    arden educator Scott

    Koepkes work starting lo

    cal school gardens!

    support small, local b

    usinesses

    Put your $$ towards thin

    gs you care about purch

    asing food from local pro

    ducers keeps them

    in business.

    The Co-op sustains 119+

    local businesses, so were

    your one-stop local shop.

    Jan-Feb Cat.indd 5 12/19/14 10:48 AM

  • New Pi STAFF FEATURE

    SHAUN, NEW PI IOWA CITYCUSTOMER SERVICE LEADWhat keeps you entertained & engaged?

    We like to do things a little bit differently than your traditional grocery store. We sing along to songs on the radio, have impromptu dance parties in the aisles, and sample lots of great food. I want every customer to feel like they had a great experience and come back to tell us how great their meal or wine was, or that the cheese they had was exceptional.

    What's your most memorable encounter at the register?

    One of my favorites was actually before I started working here. Shopping with my wife on a quiet night, I came out of the beer aisle to see Chad dancing at his register. He was so happy and content as he danced for a solid 2 minutes. That was the night I met Chad, and Ive been honored to work with him since.

    CHAD, NEW PI IOWA CITYHow did you end up at the Co-op and what keeps you engaged?

    As a vegetarian, New Pis food fits my lifestyle. After a museum internship abroad in Accra, Ghana, I was looking for work. New Pioneer was my dream job in Iowa City.Every shift I have curious, engaging, and comical interactions with our customers. And our customers are very aware of the impact that making good food choices affects food politics, especially as Iowans, living in a major ag state.I guess it's no secret that I like to dance at my register when there's a good tune on. Its good to be able to stretch and keep the blood flowing while at work!

    What snacks keep you going through the day?

    Plenty! I'm a fan of our vegan chocolate chip cookies and cinnamon rolls. Savory? Our house-made guacamole with Garden of Eatin' Red Hot Blue Corn Chips, and I'm hooked on Oasis Jalapeo Hummus with Olive Chips, and our Tempeh Reuben. Drinks? Guayaki Yerba Mate, Kombucha, Sambazon Acai Energy, and San Pellegrino Blood Orange.

    MELINDA, NEW PI CEDAR RAPIDSWhat brought you to the Co-op?

    Wanting to know where my food comes from and that it is being raised humanely brought me here one of the few places you can do that. And I like the idea of supporting Fair Trade too, paying workers a fair wage for their products.

    What do you love aboutCo-op shoppers?

    One of my favorite customers is a little guy named Vincent who comes with his mother and father to the Co-op on a daily basis. When I go over to say Hi to him, he gives me a high five and blows kisses! I enjoy talking with his mother she juices and gives me great ideas on produce varieties for juicing.

    Shaun

    Chad

    Melinda

    Community and conversation are what were all about at the Co-op. Next time youre at our register, strike up a conversation with the cashier or the person next to you in line.

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

    We sing along to songs on the radio, have impromptu dance parties in the aisles, and sample lots of great food. -Shaun

    THE REGISTERSRockin'

    new pioneer food co-ops newsletter6

    Jan-Feb Cat.indd 6 12/19/14 10:48 AM

  • LINDA, NEW PI CORALVILLEASSISTANT STORE LEADWhat brought you to the Co-op?

    The Buddhist principle of right livelihood, and wanting to work for an organization that aligned with my own personal values. I have been a long-time customer of the Co-op and devotee to quality, organic food because of its benefits for my familys health, as well as the health of the planet. The energy in the store is always great, both because of the people who work as well as the people who shop here. Recently, I had a conversation with a friend whos a nurse about "bucket lists," and she said, "Yeah, better get going, your health starts declining after 50." To my surprised silence, she said, "Sorry, I work in the healthcare industry and I guess I just see the worst." I said, "Yeah, I work in the health food industry I see people taking care of themselves and vital well into their 90's, in some cases." Feels good to be part of this side! : )

    KEEGAN, NEW PI CEDAR RAPIDS CUSTOMER SERVICE LEADWhat keeps you engagedwith the Co-op?

    Who wouldn't want to be part of an organization that is so interested in the continual improvement of itself and the community? On a day-to-day basis, my love for the Co-op all comes down to the people: our customers, and our team members. To be able to come to work each day and interact with such an awesomely educated, diverse, and dedicated group of people is a stroke of true luck.

    What do you love about Co-op shoppers?

    Our shoppers are more than just shoppers. Just within the last week, a customer changed a flat tire for a team member, I got to discuss the merits of the latest Chicago Bears win (there haven't been many this season) with a regular, and I witnessed one shopper carrying out a fellow customers groceries just out of kindness. These are things you don't see, or get to experience, at other stores.

    KIRSTEN, NEW PI CORALVILLEWhat do you love about the Co-op?

    I have my grandmother to thank for introducing me to New Pi. As soon as I stepped foot in the store, I felt like Iwas home. I love all the different walks of life that come through our doors every day, all sharing the same common interest: healthier food. Did I mention my awesome co-workers?

    Whats your most memorable encounter at the register?

    The night I memorized an owners Co-op number I will never forget the look of astonishment on his face! Now Ive made it a personal goal to learn more. So far I have a good chunk of the staffs numbers down, and a handful of our regulars too. Lets see how much my memory can hold!

    Keegan

    Linda

    Kirsten

    CO-OP=

    community...................................................................................

    -Shaun

    THE REGISTERSRockin'

    january/february 2015 www.newpi.coop 7

    Jan-Feb Cat.indd 7 12/19/14 10:48 AM

  • Tierra Divina Reds A Wine for the People 12 Remember this one? The packagings clever humor caught our attention (Remember the famous communist corks!), and the wine hooked us. Patrick Campbells latest vintage caught us again. Zin, Carignane, and Petite Sirah meld seamlessly for a crowd pleaser of dark, sexy fruit with a pleasantly peppery finish. Its modest price seals its destiny as a wine for the people. The flavors make it a wine for pizza. A wine for people that like pizza! $12.99, Sale $11.99 Miss Nik

    Fattoria Laila VerdicchioThe nose on this gem is lovely: jasmine, hints of honeysuckle, with pear and tropical fruit. Acidity smartly balances white peach in the mouth; just a hint of grapefruit and almond on the refreshingly dry finish. Pairs really well with fish or chicken. $11.99 Tom

    Firesteed Pinot NoirWeve carried this delicious Oregon Pinot for years and are especially thrilled with the current release even more when we got a great deal. Win-win. Pure and focused with notes of raspberry and black cherries on the nose, lithe and elegant in the mouth, where classic cola, spice, and judicious fruit mingle. A whisper of tannin and brisk acidity make a delightful finish. $17.99, Sale $13.99 Tom

    Luna Lunatic Red and WhiteNow these are FUN. The white: a blend of Malvasia, Gewrztraminer, and Arneis. The nose alone sold us apricot, jasmine, and white peaches... oh my. Apricots repeat on the lush palate with a bit of lemongrass on the finish. Sheer perfection with spicy fare; delicious with fish. The red is a blend of Syrah, Sangiovese, and Cabernet. Nose: white pepper and blueberries with just a hint of chocolate. Its rich, fat, and supple in the mouth pushing the boundaries of civility, this smile-inducing red takes no prisoners. Both $16.99, Sale $14.99 Tom

    9

    8

    7

    Aldonia RiojaWe're wowed. This modern-style Rioja offers black fruit aromas with floral (violet) notes, a juicy mid-palate, and acidity to satisfy the traditionalist. Vanilla-hinted supple oak, plums, dark berries, and a touch of strawberry on the finish. The tannins are soft, supple, and dont get in the way of this extremely pleasurable wine. $14.99 Tom

    !Za Zin 10Californias Lodi region is best known for its Old Vine Zinfandels, as its low-yielding ancient vines from the mid-1800s are treasured for their intensity and complex-ity. Patrick Campbells pure Zin is a great value and were super excited to offer the 10: big, sexy, black fruit framed with depth and finish. Great with barbeque and pasta with tangy, garlic-studded tomato sauce. $16.99, Sale $14.99 Miss Nik

    Peterson La Stupenda Barbera 11This wine may be from Mendocino County, but its pure fruit, graceful balance, and lengthy finish rival Piedmonts finest. It straddles old and new world styles with a nose of potpourri and a dose of juicy blackberry and baking spice. Unrefined and unfiltered for the truest expression of the Barbera grape and the vineyard, its unmistakably a Peterson wine. Fred and son Jamie possess the talent and wisdom to let their wines become what they should be. Sale $18.99 Miss Nik

    Palacios de Canedo GodelloI LOVE this grape, but it doesnt yet have the recognition weve built for Albario but we can make it happen. This glossy wine mag review wont hurt either: Firm and focused, this white shows purity and intensity, with wet stone, menthol, and briny flavors that frame a core of white peach and grapefruit. Fresh, clean, and powerful, and, I might add delicious. $17.99 Tom

    4

    3

    Ritual Pinot NoirThe facts: this wine is a collaboration between Agustin Huneeus and Paul Hobbs. It is one of the best Pinots under $30 Ive ever had. Per one critic: A dense and wonderfully long, silky Pinot with strawberry, light hazelnut, and hints of lemon peel. Full bodied yet lively and wired. This gives competition to the Sea Smoke Pinot Noir (at $135/btl.) but at one-third of the price. Forget one-third the price how about $17.99? Youll not find a better Pinot for the money. Tom

    Cane and Fable Cabernet 373Sometimes I am just so happy about being able to sell a wine. This collaboration between Curt Schalchin (of Sans Liege) and Andrew Jones (of Field Recordings) is 85% Cab, 10% Tempranillo, 5% Petit Verdot. Nose: blueberries and sweet, briary tobacco. Mouth: full, luxurious plum and baking spices. Elegant tannins invigorate the finish and call one back for another (and another) sip, feeling as the winery puts it com-fortable, content, and just feeling lucky $19.99 Tom

    2

    1

    Now youve got an empty wallet and an aching head and you need to buy some wine to soothe thy soul. Never fear! As always, New Pioneers Jan./Feb. wine features are a mix chosen with a triple-maximum eye on value and over-performance. Nothing over $20, and most a fair bit under. Enjoy, and welcome to 2015! Tom Caufield, New Pi Wine Guy

    WELL, YOU WENT AND DID IT AGAIN SPENT ALL YOUR HARD-EARNED SHEKELS OVER THE HOLIDAYS.

    New Pi's Jan. & Feb. TOP 10

    Miss Nik,

    New Pi Mistress

    of Cheese

    (& more)

    Tom Caufield,New PiWine Guy

    10 6

    5

    new pioneer food co-ops newsletter8

    Jan-Feb Cat.indd 8 12/19/14 10:48 AM

  • New Pi TOP PICKS

    january/february 2015 www.newpi.coop 9

    Jan-Feb Cat.indd 9 12/19/14 10:48 AM

  • 1. Free-range Rotisserie Chicken"Our rotisserie chickens are the perfect quick-fix meal with salad and French bread. It is a meal that keeps on giving for lunches or soups on another day." Sheila, New Pi Iowa City 2. Local Prosciutto & Sesame Breadsticks & Aoli

    "Wind a stretchy slice of La Quercia prosciutto down our long, thin Alessi Sesame Breadsticks and youll have this amazing salumi snack! Very enticing piled in a basket. One box breadsticks + 2 pkgs. prosciutto works out almost evenly. Optionally, serve with our Delouis Aoli." Kathleen, New Pi Iowa City

    3. Caramelized Butternut Squash with a Sage Hazelnut Pesto I dont even like squash, but this is delicious! Jessica, New Pi Cedar RapidsHead to our New Pi Eats blog at www.newpi.coop for the recipe!

    4. Tim & Tonys Cherry & Pistachio Pork PtThis was all Tony I just brought it and helped him at the end! Tim, New Pi Coralville (being modest)Get the full story & recipe for this pork pt with chicken livers, parsley, onion, chicken breast, pistachios, dried cherries, and pork fat back from New Pis duo of Butcher Tim & Chef Tony on our New Pi Eats blog at www.newpi.coop. 5. Gewurztraminer & Rosemary Manchego

    My top picks for a party are Charles Bauer Gewurztraminer and Romero Manchego, a somewhat firm Spanish cheese flecked with rosemary. Mercedes, New Pi Iowa City & Coralville

    6. Ina Garten's Maple, Chipotle, & Rosemary Spiced Nuts"This recipe has always been my wifes secret weapon (up until now of course sorry, Jenny). Sweet, salty, & a little spicy, people go absolutely nuts (pardon the pun) for this mix." Ben, New Pi photographerThese were a huge potluck hit! Get the recipe on page 13.

    7. Local Trumpet Blossoms Sunflower Seed & White Bean Pt (vegan) is great with sliced veggies like radishes or local carrots from Grinnell Heritage Farm, Grinnell, IA.

    OTHER EASY, DELICIOUS POTLUCK IDEAS:

    New Pis exclusive Belle Rouge Bordeaux!

    Maple Salad Dressing like New Pis Maple Sesame on leafy greens (we have local greens even in winter), a welcome addition to any potluck.

    1.

    3.

    TRY OUREASY-ON-YOUPOTLUCK PICKS

    Kath

    leen

    , N

    ew Pi Io

    wa City

    Jess

    ica, N

    ew Pi

    Cedar Rapids

    Sheila, N

    ew Pi

    Iow

    a City

    new pioneer food co-ops newsletter10

    Jan-Feb Cat.indd 10 12/19/14 10:48 AM

  • For a fantastic charcuterie spread, Tim

    recommends Pt (see #4) with cheeses like local Maytag Blue or Miltons Prairie Breeze, and local La Quercia Spicy Borsellino Sausage. Nuts (like the recipe on p. 13), a local mustard like Boetje's or

    Iowa Country Mustard, and Quince & Apples (a Wisconsin company)

    Shallot Confit with Red Wine really make it.

    2.

    4.

    5.6.

    7.

    Mer

    cede

    s, New Pi I

    owa City & Coralville

    january/february 2015 www.newpi.coop 11

    Jan-Feb Cat.indd 11 12/19/14 10:48 AM

  • LOCAL Producers

    Maple Syrup Country starts in the Northeast corner of Iowa: Only a handful of these producers exist in Iowa, and New Pi couldn't be more thrilled to bring you

    their divine Iowa maple syrup.

    Iowans are a hearty bunch (the long Iowa winter makes sure of that) but weve yet to fully embrace our local sweet spot. Our state has more to offer than corn syrup! The sweetness of Iowa is abundant in our maples and thrumming through our beehives.

    Crane Creek Farms, Lawler, Iowa

    At 2am, Jeff and Jesse Eichenberger finally got their first taste of their own pure maple syrup and they were hooked. They pulled it off the grill in their garage, later discovering theyd wrecked the drywall with the steam that poured off their inaugural batch. But it was too late to care about that theyd found a new passion.

    Father and son team Jeff and Jesse have upgraded their hobbys facility, building a beautiful wood-sided sugar shack (with a cupola to let the steam out no need to seal it in, garage-style), and shiny stainless steel evaporators, but they still make small batch syrup. Jesse designs their labels and they work as a duo: You just become addicted to it, Jesse admits.

    Theyre sugaring the old fashioned way, with wholesome-looking metal taps (called spiles) and metal pails on each tree they empty every day the sap flows. Were a small producer we never dreamt that demand would be like this! Were just trying to bring what we can to the Co-op, Jeff explains. Last year they tapped 466 trees (that means 466 pails to empty daily), adding 200 this year. People wanted to log our woods, and I said, nah, thats not going to happen, Jeff explains. We didnt want to cut them down. The new maple syrup industry is preserving Iowas small nooks of remaining forest.

    High school sweethearts Jeff & Becky Eichenberger, and their son Jesse

    ALLISON GNADE, EDITOR

    new pioneer food co-ops newsletter12

    Jan-Feb Cat.indd 12 12/19/14 10:48 AM

  • This is my mothers mothers place, Dan Potter explains, offering a mug of coffee (maple syrup-sweetened) across their farmhouses kitchen counter. My great, great grandfather made maple syrup, for trade, he adds. A couple generations later, Dan and his high school sweetheart, Dorinda (yes both couples are high school sweethearts!), and much

    Ina Garten's Maple, Chipotle,& Rosemary Spiced Nuts

    3 c. cashews 1 c. pecans 1 T. vegetable oil / c. pure maple syrup (make sure to go with one from our local folks!) c. light brown sugar, lightly packed 1 T. freshly squeezed orange juice 1 t. ground chipotle powder (ground, dried smoked jalapeos with a distinctive hot, smoky, sweet flavor)

    2 T. minced fresh rosemary leaves, divided

    kosher salt

    Preheat oven to 350F. Line a sheet pan with parchment paper. Combine all but rosemary and salt and toss to coat. Add half the rosemary and 1 t. salt; toss again.

    Spreading in one layer, roast the nuts for 25 minutes, stirring twice, until glazed and golden brown. Toss with 1 more t. salt and remaining rosemary.

    Stir occasionally to prevent sticking as they cool. Taste and adjust seasoning. Serve warm or at room temp.

    Most pancake syrup is primar-ily corn syrup. As Jeff Eichenberger says, Once you have real maple syrup, theres no going back.

    40 gallons of maple sap boil down to 1 gallon of maple syrup.

    Maple trees can be tapped when theyre 10 inches in diameter about 40 years old.

    Sweetness you can feel good about: 100 grams of maple syrup con-tains up to 24 antioxidants and high levels of zinc (28% RDA) and manganese (165% RDA).

    Preserving forest: maple tapping keeps trees upright and on Iowa land rather than being logged.

    Some South Koreans, Chinese, and Japanese drink straight maple sap as a detoxifying spring health elixir.

    of the Potter family work the three-gener-ation sugar bush. Foods important here, Dan says.

    Starting in 2009, they hit a milestone this year: employing 10 people at times, Dans finally been able to drop his day job. Theyve tapped 4,000 of their maples now, and 6,500 is what this farm would support, Dan notes.

    We like our sap to stay extremely fresh if the sap clouds over, it affects the flavor, so we keep ours clear as water, Dorinda explains. That means long hours during peak sugar season last year the two of them kept the sugar shack going nearly 7 solid nights and days. Dorindas in the sugar shack trying to make more syrup to get ahead of me, and Im in the sugar bush, trying to bring in enough sap to get ahead of her, Dan laughs, but deep in all of this com-petition between us, its all about sweetness.

    Great River Maple, Garnavillo, Iowa

    Visit

    their beau

    tiful

    farm this

    March!

    Great River

    s Maple Fes

    tival

    is Sat., Mar.

    28, and last

    year

    drew over 6

    50 people!

    Join them

    for breakfas

    t (which ca

    lls for

    plenty of ma

    ple), music, k

    id-

    friendly acti

    vities, and t

    ours

    of their sug

    ar shack an

    d

    sugar bush

    .

    LOCAL ON OUR SHELVES:Crane Creek Farms & Great River Maple Pure Maple Syrup, from light to dark.Great River Maple Pure Maple CreamCrane Creek Farms HoneyCrane Creek Farms Granulated Pure Maple Sugar (with or without cinnamon)

    "Toss with slices of honeycrisp apples. Also makes killer toast I rediscovered the cinnamon sugar toast of my youth! " Erin

    Erin

    , New

    Pi Iowa City

    Dan & Dorinda Potter

    SOTASTY!Great River's sugar bush, criss-

    crossed with sap collection lines. Photo courtesy of the Potter family.

    MAPLE FACTS

    THIS IS

    INCREDIBLE!

    january/february 2015 www.newpi.coop 13

    Jan-Feb Cat.indd 13 12/19/14 10:48 AM

  • New Pi's Nov. & Dec. TOP 10

    Let s Get New Pi's Cooking CLASSES

    CLASSES AT NEW PI CORALVILLE

    Indian Butter Chicken Dinnerwith Pramod Sarin Thurs., Jan. 22, 6-8PM$15/personPramod Sarin comes from a family of excellent cooks, and learned to prepare dishes from her native region of Punjab, India. Pramod will demonstrate the use of traditional ingredients and contemporary cooking methods to prepare delicious and healthy Indian meals. Discover the appearance, scent, and flavor of spices favored in Indian cooking, as well how to release the flavor of the spices to season food. Pramod will prepare several dishes including Butter Chicken, Aloo Gobi (cauliflower), Potato Raita, and Rice Pulao. Samples of Chai will accompany the meal.

    Hands-On Tamale Partywith Bill Schintler Tues., Jan. 27, 6-8PM $15/person Tamales, a Mexican party favorite that can be sweet or savory, are prepared by placing masa corn flour dough and a filling in a corn husk, which is then rolled and steamed. Join talented home chef Bill Schintler as he hosts a tamale-making class featuring meat, vegetarian, and vegan fillings including Chicken Green Chili, Spicy Cheese, and Sweet Potato with Bean. Bill will demonstrate the preparation of tamales, then allow the class to take a turn creating tamales to take home. Side dishes to sample include Albondigas, Guacamole, Queso Flameado, and Salsa Verde.

    Reclaim Your Health Using The Wahls Protocolwith Dr. Terry WahlsWed., Jan. 28, 6-8PM $15/person Unitarian Universalist Society, 10 S. Gilbert St. Iowa City (wheelchair accessible)Join Dr. Terry Wahls as she explains how our dietary and lifestyle choices can turn genes on and off. These choices shift how our cells run the chemistry of life, and in so doing, shift the balance away from health towards inflammation and illness. Dr. Wahls will share inspiring stories of how people have used the Wahls Protocol to recover from diabetes, severe obesity, mental health problems, Parkinsons, and progressive multiple sclerosis. Dr. Wahls will be available to sign copies of her book, The Wahls Protocol: A Radical New Way to Treat All Chronic Autoimmune Conditions Using Paleo Principles.

    Veggie Sushi with Chef David BurtThurs., Jan. 29, 6-8PM $15/personDazzle your guests with platters of homemade sushi! Sushi Roll, also called Nori Maki, features seasoned rice and various fillings rolled up in sheets of toasted nori, a sea vegetable formed into paper-like sheets. The roll is then sliced crosswise to reveal the filling. Students will have a chance to try their hand under the supervision of instructor David Burt, Chef at Four Square Meals.

    Pizza from Scratch with New Pis Chad Clark Tues., Feb. 3, 6-8PM or Thurs., Mar. 12, 6-8PM $15/personJoin New Pi baker Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Chad will mix the yeast-leavened dough by hand. Hell 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, with excellent ingredients, and customize the pie to suit your crowd.

    Make Kombucha at Home with New Pis Todd Tomkins Thurs., Feb. 5, 6-8PM $15/personThe cultured drink Kombucha is easy to make at home. New Pi Coralville Grocery Lead Todd Tomkins uses ten tea bags, a cup of sugar, water, and a mother culture gifted from a friend. He prepares the mix and places the jars in a warm, dark place to culture. His best spot? Near the dryer in the laundry room! Join Todd as he shares his technique, and learn how to flavor the Kombucha with ginger,

    herbs, and dried flowers.

    Coralville Grocery Lead Todd is pumped to teach our kombucha class! You can bet his mother will be there. (hyuk hyuk hyuk)

    Cookin'

    new pioneer food co-ops newsletter14

    Jan-Feb Cat.indd 14 12/19/14 10:48 AM

  • 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 the Coralville New Pi

    unless otherwise noted.

    We Love Bacon with New Pis Genie Maybanks Tues., Feb. 10, 6-8PM $25/personBacon is sexy, bacon is fun! Join bacon lover Genie Maybanks for a romp through her favorite recipes featuring outstanding bacon from Iowa and beyond. Learn about and sample pancetta, prosciutto, speck, and thick cut bacon; try the unique Heluka hoop-house raised Beelers uncured bacon. Genie will demonstrate the preparation of Bacon Wrapped Dates; Prosciutto Wrapped Asparagus; Savory Chard, Prosciutto, and Gruyre Souffl-style Dutch Pancake; and Alambres, the taco truck style steak and bacon tacos. Sample size portions will be served.

    Southern Valentine with New Pis Chef Matt Steigerwald Thurs., Feb. 12, 6-8PM $20/personLocal Chef Matt Steigerwald became famous for his innovative work at the Lincoln Cafe in Mt. Vernon. He was nominated for three James Beard awards, and favors simple, strong-flavored, shareable dinners made with local stuff! Now Chef at the Cedar Rapids New Pi, Matt celebrates Valentines Day by demonstrating the preparation of a quartet of Southern favorites including Spicy Shrimp, Dill Succotash, Buttermilk Biscuits, and Pecan Pie.

    Paleo for Health with Roxane MittenTues., Feb. 17, 6-8PM$15/personWhy was Paleo the most-Googled term in 2013? Join Roxane Mitten as we talk Paleo, cook Paleo, and prepare delicious recipes featuring nutrient-dense vegetables, deeply colored fruits, and grass fed meat. Roxane will demonstrate the preparation of a Tonic Smoothie, Massaged Kale Salad, Bone Broth French Onion Soup, Hearty Pork Stew, and Paleo Fudge.

    Contemporary Japanese Dinnerwith Satomi Kawai Thurs., Feb. 19, 6-8PM$20/personSatomi 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.

    Fresh Italian Pasta 101with Chef Gianluca Baroncini Tues., Feb. 24, 6-8PM$25/personChef Baroncini has built a reputation for excellent fresh pasta at his downtown Iowa City restaurant, Baroncini Ristorante. Join Gianluca as he shares the secrets of preparing fresh pasta from dough to sauce. Gianluca will bring his pasta machine to mix and roll two types of pasta: fettuccini and chitarra spaghetti. Enjoy Gianlucas love of his native Italys culinary traditions and his appreciation for excellent Co-op ingredients.

    Prevention, Treatment, & Reversal of Heart Diseasewith Carol Throckmorton Thurs., Feb. 26, 6-8PM$15/person Carol Throckmorton, RDN, a clinical dietitian and cardiac rehab specialist, teaches nutrition classes in the CHAMPS (Cardiovascular Health, Assessment, Maintenance, & Prevention Services) program to help address the challenge of heart disease which is not only preventable, but reversible as well. Heart health is critically important, especially as we age. Come learn about this helpful program and celebrate American Heart Month in February. Cindy Spading, RDN, will demonstrate the preparation of several heart healthy recipes: Heart Warming (and Healthy) Chili, Mixed Greens Salad with homemade dressing, and Exotic Mango Sorbet.

    MARCH CLASSES Visit www.newpi.coop for class descriptions & registration.

    Charcuterie from the Home Larderwith New Pis Chef Tony WalshTues., Mar. 3, 6-8PM

    Dinner at Downton Abbeywith Valrie MartinThurs., Mar. 5, 6-8PM

    Middle Eastern Favoriteswith New Pis Chef Matt SteigerwaldTues., Mar. 10, 6-8PM

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

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

    Coralville Grocery Lead Todd is pumped to teach our kombucha class! You can bet his mother will be there. (hyuk hyuk hyuk)

    CSA Fair in Iowa City hosted by

    Sun., Feb. 15, 2-3PMIowa City Public Library Room A

    january/february 2015 www.newpi.coop 15

    Jan-Feb Cat.indd 15 12/19/14 10:49 AM

  • New PioneerFood Co-op

    22 S. Van Buren St.Iowa City, IA 52240(319) 338-9441

    1101 2nd St.Coralville, IA 52241(319) 358-5513

    NOW OPEN!3338 Center Point Rd. NECedar Rapids, IA 52402(319) 365-2632

    All shoppers welcome!www.newpi.coop

    Jan-Feb Cat.indd 16 12/19/14 10:49 AM


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