Sept/Oct Catalyst

september/october 2014

100% Sustainable SEAFOOD

Troller Point Fishery

Raising a Glass To Local & Sustainable

NEW PI'S SOILMATES

An exciting time of growth beyond our Iowa City origins

See page 10 for these recipes

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

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 PHOTOGRAPHY Ben PartridgeCONTRIBUTORS Genie Maybanks & Theresa CarbreyGUEST EDITOR Jody CaldwellPRINTER 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 (2014)(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 (2014)(319) 355-2603, [email protected]

Soilmates Bloomin' in Cedar Rapids

New Pi Producer Troller Point

Simply Splended Cured Salmon & Spirits

New Pi Top 10 Wines

p. 6

p. 8

p. 10

p. 12

IN THIS ISSUE

Board of Directors MeetingsAll members are welcome!

Sept. 24 & Oct. 22, 2014 6:30pm, New Pi Store Support Offices22 S. Linn St., Iowa City(3rd floor, Tower Place, at the corner of Linn & Iowa)

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Ask questions at the owner open forum, hear reports from the Board of Directors, & stick around

for the BOD election results.

Get involved!

Sun., October 26, 2-4 PMTHE KIRKWOOD ROOM AT GOVERNOR'S RIDGE

515 KIRKWOOD AVE., IOWA CITY, IA 52240

Sunday, October 26, 2-4 PMTHE KIRKWOOD ROOM AT GOVERNOR'S RIDGE

515 KIRKWOOD AVE., IOWA CITY, IA 52240

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.

Member ID FRONT

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In just a few weeks, a lot of newcomers will be hearing that question. What does it mean?

Having a number means you are an owner of the Co-op. We’re not a club or an association. While everyone’s welcome to shop at New Pi, having an owner

number is symbolic of your voluntary choice to participate in the Co-op: an alternative business model built on local control, and local investment.

Your owner number represents a share of this company, which is your investment in a purpose-driven business model. Our purpose: to stimulate the local production of natural and organic foods by providing a market for them.

This goes beyond what we put on our shelves. New Pioneer actually assists many of our producers in bringing their food to market – sharing information on how to prepare, package, and process products in a way that is healthy, safe, and useful to our customers. Unlike any other grocery, we contract with local farmers before seeds go in the ground to ensure they will get a fair and guaranteed price.

Oh yes, and the food in our stores just happens to be high quality, delicious, beautiful, and reflective of local tastes and cultures! We are proud of what we’re collectively able to offer our community.

While we are a business and we do compete in the free market, our goal is not to maximize profits. Any profit earned by the Co-op goes back into improving our facilities and services and rewarding our staff.

In good years, you as an owner may earn a dividend based on your purchases during that year. Our owners often voluntarily contribute dividends to charitable organizations (such as those bringing healthy and nutritious food to folks in need in our community).

Your owner number means you are an equal owner in this business. No individual will ever own more of this business than you: each owner can only own one share.

One ownership = one vote. Your owner number represents your right to vote in Board

elections to select your owner representatives (or to run for the Board yourself), who ensure that New Pioneer is run according to its mission statement – found at the bottom of the opposing page

– and remains a fiscally responsible business. Ownership gives you a voice in shaping how we serve our community and our owners’ needs.

With the opening of our new Cedar Rapids store, our ownership will grow and so will our community. That’s good news for local farmers and food producers, our local economy, and our environment.

In cooperation, Your Board of Directors

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Board LETTER

Sarah Walz,

New Pi Board

President

Member ID FRONT

Josh

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Pi Io

wa

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Co-ops!New Pi TOP PICKS

Alaffia – Equality.

Empowerment. Beauty.

Olympia, WashingtonI am so proud we carry Alaffia body care products at New Pi. 10% of their profits go to the women’s cooperatives they establish in Togo, West Africa – Alaffia’s founder Olowo-n'djo’s birthplace. These co-ops create a sustainable local economy based on shea butter production, provide women with prenatal care (otherwise difficult to come by), build and improve children’s schools, and donate thousands of bikes every year to children in Togo.

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Pi Produce

New Pi is a co-op, which means we’re a cooperatively-owned, mission-driven business (find our Mission Statement inside the front cover). An international Co-op Principle is ‘Cooperation among Cooperatives,’ supporting other cooperative businesses all over the globe.

Just Coffee Cooperative

Madison, WisconsinA bunch of coffee-

lovers travelled to Mexico, saw that farmers were getting a raw deal, and tried helping them out. The end result happens to be some of the greatest coffee in the Midwest, brought to us by a great model, prioritizing fair trade, long-term relationships with small-scale organic farmers, and respect towards all involved getting the bean from farm to cup. Be it their roasts or their business practice, I have yet to be disappointed.

Flint Ridge Organic

Produce Co-opKalona, Iowa

This group of organic Kalona-area Amish growers banded together to market their crops cooperatively and have supplied us for over 8 years with a wide variety of produce: squash, cherry tomatoes, cucumbers, eggplant, bell peppers, onions, and – if we're lucky – broccoli in the fall. Amazingly, they get their zucchini and squash crop out really early (first week of June) and are steady until frost hits in the fall. That's 4-5 months of local squash!

Frontier Co-op

Norway, IowaIowa-based Frontier

Co-op (Frontier Bulk Herbs & Teas, Simply Organic Herbs, and Aura Cacia) is based on integrity, product quality, social & environmental responsibility, and employee respect. Their Jasmine Pearl Tea is very popular, their smoky chipotle chili seasoning is the perfect extra something to make a homemade stew special, and their aromatherapy and medicinal herbs can help put one on a path to wellness.

WE'RE STRONGER TOGETHER!

new pioneer food co-op’s newsletter4

1100 3rd St SE, Cedar Rapids, IA

WE’RE OWNED BY YOU!Your $60 lifetime ownership means you own the store and have democratic control – you pick our Board of Directors from among your neighbors. Last fiscal year, owners who spent at least $500 at the Co-op got a piece of it back as a Co-op dividend. Yes, our lifetime owners (all 29,000+ plus of them) actually own our stores – no outside interests at work here. In what other business is money a two-way street?

WE PLANT EDIBLES EVERYWHERE WE GO. Peek into the nooks and crannies outside your favorite New Pi store and you'll see what we mean. From the alley orchard behind the Iowa City store to

of greens in Coralville, and - of course - Earth Source Gardens & Soilmates educational gardens at schools around town, our grocer/gardeners spread edibles wherever we go. Even our new North Liberty kitchen & bakery had tomato plants in the ground before the paint was dry!

OUR BREAD STANDS ALONE.

Not only do our expert bakers work ‘round the clock to craft absolutely ‘from

scratch’ top-notch hearth breads, but

with organic grains nearly all locally grown and stone milled in Panora, Iowa,

by farmer Earl Hafner and family of Early Morning Harvest.

COMPOSTING IS OUR BAG.

Not only do we compost our own food wastecompost receptacles at all our stores, all our eating

ware and many of our food containers are compostable

too! We walk the talk.

WE DO THE LABELREADING FOR YOU.At New Pi, we love food – and we believe it shouldn’t be confusing. We know that what is not in your food can be as impor-tant as what is, which is why we go the extra mile. Nothing makes it through our doors that doesn’t meet our strict standards for clean ingredient lists.

Once in a while someone asks what sets the Co-op apart from any other grocery store – and actually, we ask ourselves this on a regular basis! Yes, we sell food, yet there’s a lot that

might be hard to put your finger on it, so here’s an extremely brief primer (once we get started, we could go on all day!):

Why We’reDIFFERENT

CELEBRATING LOCAL. Our model is built to be small business-friendly, last year putting $2 million in the pockets of over 123 local producers. Giving a leg up to local entrepreneurs just starting out, our interactions with local producers are honest relationships (friendships, even) we work to build on every year.

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Chocolate

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BESTTATTOOED

GROCERY STAFF IN

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september/october 2014 • www.newpi.coop 5

Scott Koepke,

New Pi Soilmates

Organic Garden

Educator

Summit School: Th is Cedar Rapids private school has partnered with New

Pi Soilmates for tw

o years.

Member BEAT


As we spread our roots in Cedar Rapids, so, too, blossoms New Pi Soilmates’ outreach! We’re in an exciting time of growth beyond our Iowa City origins.

This past academic year we’ve been able to support several school garden clubs in the Cedar Rapids Community School District with free New Pi Soilmates organic garden educational classes, which

fit into teachers’ existing curricula, as well as with $500 Seed Money Grants for edible landscapes, seed libraries, and composting projects.

One of the most rewarding aspects of organic garden education is its natural fit into the core curricula of schools. Math, science, literacy, life skills, history… all subjects can be taught in the garden. And the fun continues well past frost with arts and crafts, food preservation, and dehydration. New Pi Soilmates is doing our part to reverse Nature Deficit Disorder – growing food and communities!

Harrison Elementary: Row crops are even more

beautiful when they’re row crops of veggies.

Roosevelt Middle School, in Cedar Rapids:: In addition to its school garden,

Roosevelt’s cafeteria is also separating food waste for compost!

Kenwood Elementary: If this beautiful little garden were any closer to the school, it'd be inside!

Viola Gibson Elementary: Gibson wants to go beyond

annual plants and incorporate more fruit trees this year.

Taylor Elementary: Cedar Rapids’s only year-round school – greenhouse included!


Meet Mark from Troller Point Fisheries, a one-boat Alaskan fisherman who stocks our 100% sustainable seafood case with the best Alaska has to offer.

“Can you hear that bell ringing?” Mark Hofmann asks over the phone, his voice competing with the commotion and jingling in the background. He’s aboard his

52-foot fishing boat, the Ocean Oasis, off the coast of Alaska, happily within cell phone range so we can avoid his crackly satellite phone.

“The bell’s called a ‘tattletale’ because it gives away that there’s a fish on the line,” Mark explains over the phone, as one of his two deck hands attends to it.

“Generally our fish is out of the water to in the freezer is about half an hour,” he estimates. “You can’t mimic the quality of a fish that’s been caught and frozen at sea within an hour of harvest – there’s just no substitution for it.”

Hook & Line: True Sustainability“The way we fish for salmon is hook and line – and it’s pretty

unique in the world of catching fish,” Mark explains. We catch our fish one on at a time: “It’s kind of glorified sports fishing. We put out shiny little spoons or things that imitate a herring or sardine called a hoochie, all of differing colors.”

They get up to put the lines in the water at 4AM every day, staying on the boat for weeks at a time. Sometimes Mark’s two-person crew consists of his two kids, both currently in college, and he loves when they’re working with him. A former New Pi meat and seafood staffer, Clay, went to work on his crew and, unbeknownst to Mark, sent back word that the captain does everything top-notch: as good as it can get.

Yesterday Mark’s team brought in 159 Coho salmon — up to 900 pounds of fish. Trawl fisheries, on the other hand, use large nets to catch massive quantities of fish. They catch 50-100 thousand pounds in a day. A trawl fishery is also catching all kinds of things they didn’t mean to catch, however. Not even considering the sustainability difference, just given the quantity difference, “You can imagine the quality difference. With us, they’re handled one at a time, cleaned, pressure-bled, frozen right away – in comparison with a troll boat processing tens of thousands at a time.”

There’s a reason some Midwesterners – particularly those over the age of fifty – aren’t fans of fish: “Historically, processers used the Midwest as a dumping ground for crappy fish,” which explains a lot. Folks would find that “it was smelly and tasted bad, and they were right! When it was going bad, processors would freeze it and ship it [to the Midwest to] off-load it.” He continues: “It’s the time between when it was caught and when it was frozen that’s so important for quality.”

In the seafood marketing industry, Mark explains, “there’s a lot

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Troller Point reels in a Coho salmon near Icy Bay, A

laska.

New Pi PRODUCER

Mark Hofmann

ALLISON GNADE, EDITOR


of intentional confusion.” particularly around sustainability. We at New Pi understand this, which is why we take the burden of seafood sustainability research off your shopping list. We’ve verified that every item in our seafood case is actually sustainably harvested. “Alaska manages fisheries so well,” Mark praises. “And a sustainable yield is their first priority,” ensuring there are plenty of fish for a healthy aquatic ecosystem.

One Boat, One FamilyMark’s wife Dianna, back on dry land in Alaska, “takes care

of all of our bookwork and orders. It’s a key part.” Fishing for a living is truly a lifestyle: “Right now is the toughest part of the year for us not getting to see [each other]. This year I left in June and I’ll see her again in late September for a couple of days. It’s a pretty long time apart.” Winter gives them time:

“We sell fish off the boat for five weeks or so and that’s fun because we get to be together.”

“When we’re selling fish off the docks, people think we can’t possibly [go out fishing at sea] in this thing.” Their fifty-two foot boat, “built at the Little Hoquiam Boat shop in Washington, is a wonderful boat; we fish all our species with just one boat.”

Most of the time it’s pretty steady, but “In the wintertime the weather can be pretty violent – if we’re in 25-foot seas, that’s only by accident. Yesterday the weather was anything less than pleasant, pouring down rain, blowing 15mph. If anyone had any idea what it takes to get their fish, they’d think it was a deal!” The day we talk it’s gorgeous, however. He sends me a photo snapped from his “office window” to show off the view of Mount Fairweather.

Their small business gives them plenty of room to stretch their arms: “I love the freedom of what I do.” Yet their size does work against them: “There are pretty huge fisheries in the world knocking on doors, [undercutting] prices.” Large fisheries can up the price on a few specialty items people are willing to pay more for, so they can lower prices on key items to claim contracts.

That’s part of why New Pi’s long relationship is so important to Troller Point: “We’ve really enjoyed working with New Pi for the last 15 years. When I started out, I based the business model on a market that would hopefully stick with me as a producer.” Other than selling off the boat in wintertime, Mark just sells to food co-ops: several of our sister food co-ops in Kansas, Indiana, and Austin. We appreciate our relationship with him just as much as he does with us: “It’s rewarding knowing that the fish is going to a beautiful facility and loyal customers, and that it’ll be appreciated!” Even when you know it, it’s nice to hear it: “It’s a source of pride.”

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MARK & FAMILY WILL BE VISITING NEW PI THIS FALL!

Watch New Pi’s email updates for whenyou can meet Mark, Dianna, Kyle, & April in person. (If you aren’t receiving updates, sign up at www.newpi.coop)

Cooking advice from the fisherman’s mouth? “Keep the heat low. Never ever turn the heat up when

cooking fish; it just cooks so quickly. You’ll see the protein come to the surface (people think it’s the fat but it’s actually protein) – it might take 10 or 15 minutes. When the thickest part starts to change color and everything around it is cooked, pull it off the grill and it’ll keep cooking. If you overcook it, it just gets dried out. Keep the heat low to medium and you’ll get so much flavor.”

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Getting hoochies ready for fi shing.

Mark Hofmann


staff feature: kitchen & bakerywhat's for dinner: from New Pi's kitchen & bakery

YOU WOULDN’T BELIEVE HOW EASY IT IS TO CURE FISH AT HOME! Scandinavian gravlax is just a starting point, or “the vanilla ice cream of fish cures,” per the recipe author. Try this flavorful whiskey, fennel, and lemon-cured salmon on New Pi’s pumpernickel with local Milton Quark and fennel fronds as on our cover, or in a fresh salad of local greens, thinly sliced fennel bulb, and lemony vinaigrette.

Sazerac Cured SalmonAdapted from Debbie Lee’s recipe for GQ

• 1 lb. salmon fillet (1”-thick), skin on and bones removed• 2 t. rye whiskey• 1 c. coarse sea salt • 1 c. light brown sugar • ¼ c. finely chopped fennel fronds • zest of one lemon • ½ fennel bulb, thinly sliced • ¼ c. fennel seeds, lightly toasted • 2 t. ground black pepper

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Smoked Honey Whiskey Sourequal parts:• Bittermilk’s Flavor No. 3: Smoked Honey Whiskey Sour (small batch crafted with organic citrus and without preservatives)• Cedar Ridge’s Cody Road Whiskey• lemon or orange peel to garnish

Vigorously shake Bittermilk with whiskey and lots of ice. Pour into a rocks glass and garnish with citrus peel.

These delicious drinks are a perfect match with

salmon curing – seriously!

What's for DINNER?

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We’re proud to introduce a small collection of liquor, mixers, and bitters to our stores! Our

passion for supporting local industries, small producers, fair trade, and organic extends to these products, just as you’d expect with New Pi. Whether you seek a key ingredient for a fabulous recipe or need the goods for a top-notch cocktail, we now have you covered.

Don’t miss our collection of hand-crafted mixers and bitters by small Mom and Pop businesses (with organic and fair trade ingredients!). Beyond cocktails, these are delicious elements for non-alcoholic drinks and desserts.

Let us introduce you to a few of the local companies we get to support:

Cedar Ridge Winery & DistillerySwisher, Iowa

Owned and operated by Jeff and Laurie Quint, the distillery is the first licensed in Iowa since prohibition. Their award-winning spirits include a corn-based Bourbon (75% corn, to be exact), an apple brandy, and a wheated whisky.

Mississippi River Distilling CompanyLe Claire, Iowa

Opened in 2010 by Ryan and Garrett Burchett, who pride themselves on sourcing 100% of their grains from within 25 miles of the distillery! Other Iowa ingredients include honey from Preston; apple cider from Gravert’s Apple Orchard in Sabula; and strawberries from Pride of the Wapsi Berry Patch near Long Grove.

Death’s Door Gin and VodkaMiddleton, Wisconsin

Owner Brian Ellison is committed to local farmers. Wheat grown on Wisconsin’s Washington Island (which revitalized farming on the island after its potato farmers lost contracts to large-scale farming in the ‘70s) is their base, and wild-harvested island juniper berries and Wisconsin-grown coriander and fennel make their gin botanical.

Count on us to seek out the unusual, support the small, and go out of our way to procure it!

– Melissa Arp, New Pi Specialties Coordinator

Baste the fish with the whiskey on a plate. Whisk together salt, sugar, fennel fronds, and lemon zest in a bowl.

Place plastic wrap thrice the width of the salmon fillet on work surface. Make a bed for the salmon with half the cure and top it with the salmon, skin side down. Cover with remaining cure, pressing down firmly. Toss fennel slices, fennel seeds, and pepper in a bowl. Sprinkle evenly across the top of the fish.

Wrap the fish tightly in plastic wrap and place in a sealed gallon-size storage bag. (The fish will leak fish juice.) Refrigerate for 2 days.

After 2 days, rinse the fish with cold water to remove excess salt. Pat it dry, slice thinly, and eat.

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Strawberry Smash(non-alcoholic)• 5 strawberries, washed and hulled• 8 basil leaves• 1 ½ - 2 T. (to taste) Royal Rose Organic Strawberry-Fennel Syrup• soda water Muddle berries with basil leaves in a rocks glass. Add syrup. Fill with ice and top with soda water. Stir. If desired, garnish with basil, a strawberry, or a fennel frond.

IN LOCAL SPIRIT


Monteabellón Avaniel 2012 Ribero del Duero, SpainClassic Tempranillo fruit: blueberry joins bing cherry and licorice in a streamlined frame, with a zesty mineral lift. Add Serrano ham, Manchego cheese, sliced pears, and a green salad for an easy late summer Spanish feast. Reg. $15.99, Sale $12.99

Charles & Charles Chardonnay 2012Columbia Valley, Washington If you smashed together your favorite quali-ties of French and California Chard, what would you get? New World fruit with Old World dirt. We’re pretty sure Mr. T would say: “Washington wine, fool!” This is just that. Nose: delicate apple blossom, mango. Orange-tinged ripe pear, a kiss of new oak. This Chard is a little Cali and a little France – uniquely Washington! Reg. $14.99, Sale $12.99

Vega Sindoa El Chaparral Garnacha 2012Navarra, SpainThe vines producing this luscious wine were planted between 1890 and 1930 – pro-ducing fewer bunches of smaller grapes, which leads to more concentrated flavors. Delicious with a floral nose and notes of black cherry, raspberry, and licorice. Some things just get better with age! A steal for the price. Reg. $14.99, Sale $12.99

Aguijón de Abeja Malbec 2013ArgentinaBrothers Hectar and Pablo Durigutti are rising stars in the Argentine wine industry. Their yin-yang approach to New World and Old World winemaking techniques reflects their differing winemaking apprenticeships. This Malbec reflects New World fruit with pepper and dark fruit notes, chocolate, and

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Old World structure: earthy finish, and fine tannins. Reg. $14.99, Sale $13.99

Tangent Viognier 2012Edna Valley, Central Coast, CaliforniaOffering a heady experience just from its aromas, this Viognier from winemaker Christian Roguenant hits the spot. Nose: ele-gantly floral, jasmine, honeysuckle. Mouth: beautiful peach and ripe melon, balanced acids, dry mineral finish. Who could ask for anything more? Reg. $15.99, Sale $14.99

Pedroncelli Sonoma, Dry Creek Valley, CaliforniaOne of the very first Dry Creek Valley wineries established; now farmed by the 4th generation of Pedroncellis. Holy cow, I don't know how they make wines this good for such reasonable prices. Both on sale as well!

Cab/Cab Franc/Merlot 2011: What a delight! Nose: currants and spice abound. Mouth: juicy and succulent fruit, then a wallop of elegant finishing tannins. Reg. $17.99, Sale $15.99Sauvignon Blanc 2013: Ample nose of peach and melon. Mouth: more texture and weight than we're used to, with lovely grape-fruit and herbs on the finish. Reg. $14.99, Sale $12.99

Chateau Musar “Jeune”2011 Ghazir, LebanonAfter visiting the Bordeaux region in France, Gaston Hoche founded this winery in the 1930s in Lebanon – which has a rich winemaking tradition, heralding back to the Phoenicians. Nose: earthy, rich dark fruits, blueberries, black currants, herbaceous undertones. Simply delicious… drink it on its own, or pair with lamb and savory chutney. Reg. $21.99, Sale $19.99

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

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

Negro Angelo e Figli Piedmont, Italy We love that this importer only works with Piedmont wineries, allowing him to focus on finding the very best from the area. Both on sale.

“Onorata” Favorita 2012: Don't let the Favorita grape scare you – we hadn't had it either. Gorgeous acidity, lively, balanced; like drinking from that clear mountain stream in all those beer ads. Citrus, stone, mineral, and apricot – oh my. Simply delicious. Reg. $19.99, Sale $17.99 “Angelin” Nebbiolo 2012: A perfect intro to the pleasures of this grape! Can you say

“baby Barberesco for half the price”? Nose: all violets, roses, and tar. Mouth: smoky and decadently with interesting finishing tannins. Reg. $19.99, Sale $17.99

Voss Vineyards Sauvignon Blanc 2013Napa Valley, CaliforniaSummer in a bottle. Freshly cut grass, grape-fruit, gooseberry, and citrus aromas soar from the glass. Mouth: forward lemon and grapefruit, bright minerality, piquant acidity, and a hint of fat. Borders on lush; finishes vibrant and clean. Single-vineyard certified organic fruit. Also on sale... crimes, what are you waiting for? Reg. $19.99, Sale $17.99

Cantina del Glicine “Vignesparse” Barbaresco 2011Piedmont, ItalyBarbaresco is the close relative of Barolo (same grape, grown 10 miles away). Enticing aromas: exotic spices, red fruits, tar, rose petals. An authentic taste of this tiny Nebbiolo estate in Nieve, Piedmont: fleshy enough to enjoy now, with minerality and structure to cellar. C’mon; you deserve it. Reg. $35.99, Sale $32.99

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Lebanese winemaker Serge Hocher, when speaking of the interplay between fruit and acid in wine, says: “…Wine is such a complex thing… it’s quite a balance; life is harmonious…” We couldn’t agree more: life – and good wine – is all about harmony and balance.

RAISE A GLASS WITH US TO TOAST HARMONY, BALANCE, AND THE CHANGING SEASONS!

New Pi's TOP 10


This year’s festival offers the opportunity to meet local farmers, tour sustainable farms and gardens by bike, enjoy fabulous local foods prepared by local restaurants

and chefs, and support school gardens at the Iowa City Farmer’s Market Kids' Day School Garden Booth!

The festival supports the work of Field to Family’s programs (learn more at www.fieldtofamily.org): Farm to School and Local Food Finder. Farm to School teaches students about food, agriculture, and nutrition, connects schools with local farmers, and supports the local food economy. Local Food Finder is an online guide to connect consumers with local farmers and their products. All proceeds from the festival go directly towards these programs.

– Michelle Kenyon, 2014 Field to Family Festival Coordinator

What happens when you take locally grown produce and put it in the hands of expert area chefs? Why, the 13th Annual Field to Family Festival, of course!

VISIT WWW.FIELDTOFAMILY.ORG FOR TICKET INFORMATION AND FOLLOW FIELD TO FAMILY ON FACEBOOK.

Culinary WalkThurs., Sept. 18, 5:00-8:30pm

Stroll through downtown Iowa City and enjoy delicious dishes made from local ingredients from: 126, Atlas, Basta, Bluebird, Devotay, Motley Cow, and Share Restaurant. Ticket info at fieldtofamily.org; Early Bird: $20/person, $15 with current student ID; AFTER September 15: $30/person. Tickets for sale at New Pi stores.

Kid’s Day at the Market with Farm to SchoolSat., Sept. 20, 9:00am-Noon Iowa City Farmer’s Market, Chauncey Swan Parking Ramp

Enjoy fun educational agriculture activities, local foods, and more. Purchase produce at the ICCSD Market Booth, featuring the harvest from 18 school gardens! Join hands-on activities with Field to Family, Iowa Children’s Museum, and New Pi Soilmates.

Field to Family’s Share the Harvest DinnerSun., Sept. 21, 5:00-8:00pmShare Restaurant, Sheraton Hotel, Downtown Iowa City

Enjoy small plates from 5 local chefs and drinks from Share Restaurant’s mixologist with ingredients from local farmers! Menu highlights: Elderberry Martinis and Plum & Basil Mojitos Chef William Hawkins, Share Restaurant: Sous Vide Lamb Loin with Spoon Bread, Wax Beans, Spiced Tomato Jam Chef Thorin Peugh, Wind Shadow Farm: Smoked Ham Hock Tostadas, with Roast Sweet Corn and Heirloom Cucumber Relish Chef Katy Meyer, Trumpet Blossom Café: Cuban-Style Black Beans with Sweetcorn Cakes, Fresh Greens, Pickled Fall Veggies, and Citrus Crème, Fresh Apple Cider Donuts with Buttermilk Ice Cream and Elderberry Honey Featuring the following local farms: Adelyn’s Garden, Friendly Farm, Echollective Farm & CSA, Grimm Family Farm, Muddy Miss Farms, Organic Greens, Pavelka’s Point Meats, and Wind Shadow Farm. Proceeds support Field to Family’s Local Food Finder and Farm to School programs. $50/person. Tickets and info at www.fieldtofamily.org Tickets for sale at New Pi stores.

4th Annual Culinary RideSun., Sept. 21, Time to be announced A Local Bicycle Tour of Farms, Food, & Fermentation

Pedal your way through northeast Iowa City and Solon. Along the way, enjoy local food and handcrafted beverages from local chefs and brewers. $55/person. Register at: www.culinaryride.com

2014 FIELD TO FAMILYFESTIVAL EVENTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

EAT LOCAL WEEK!

September 15-21


Cook with the Co-op at New Bo! with Roxane Mitten Sat., Sept. 6, 10AM-Noon, New Bo Market kitchen 1100 3rd St SE, Cedar Rapids, IA FREEJoin local foods enthusiast Roxane Mitten as she demonstrates the preparation of a “Paleo” treat using ingredients from the Market. Samples will be served!

Make Cheese at Homewith Becky Russo

Tues., Sept. 9, 6-8pm$15/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. Then learn how to make fresh ricotta with different flavorings.

Contemporary Japanese Dinnerwith Satomi Kawai

Thurs., Sept. 11, 6-8pm$20/person

Satomi Kawai learned to cook with her grandparents in her hometown of Wakayama, Japan. 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.

Capture Wild Yeast and make Fabulous Sourdoughwith Tim Palmer


Join Tim Palmer of Clover Hill Creations as he unlocks the secrets of great sourdough breads. 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.

New Pi Cooking CLASSES

REGISTRATION IS REQUIREDPlease visit “Classes” at newpi.coop to register, or contact Genie Maybanks at (319) 248-6408 if you need assistance.

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

FALL 2014


Plant-based Fall Feastwith David Burt

Thurs., Sept. 18, 6-8pm $20/person

A plant-based diet keeps you feeling young, and fall offers a delightful bounty. Join David Burt, owner of Four Square Meals, for the preparation of a 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. All made with local produce!

Traditional Italian Meal in Courseswith Gianluca Baroncini


Traditional Italian meal presentation follows a prescribed course. First is the Antipasto (“before pasta”); then the first main course Primo (often a hot pasta dish); followed by the Secondo, or second course, featuring meat or fish. A proper meal surely includes the Contorno, a side dish of vegetables, and concludes with cheese and fruit, followed by Dolce (a sweet pastry) and coffee. Join Gianluca Baroncini, the fun and talented chef of Baroncini restaurant, as he discusses Italian menu layout and prepares fresh, seasonal offerings for each course. Sample size portions will be served.

Pickles Gone Wild: Homemade Probioticswith Roxane Mitten

Thurs., Sept. 25, 6-8pm$15/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 offer samples of her ferments: green beans, hot sauce, and Zucchini-Cucumber Relish. She’ll also demonstrate making kombucha.

Cook with the Co-op at New Bo!with Gianluca Baroncini Sat., Sept. 27, 10AM-Noon, New Bo Market kitchen 1100 3rd St SE, Cedar Rapids, IA FREEJoin Gianluca Baroncini, chef at Baroncini’s restaurant in downtown Iowa City, as he brings his unique charm and enthusiasm for all things Italian to the Market. Samples will be served!

Pizza from Scratch with Chad Clark


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.

Make Every Bite Build Healthwith Jackie Fetter

Tues., Oct. 7, 6-8pm $15/person

A serious health crisis can inspire major diet changes. Wellness Coach Jackie Fetter advises patients with an oncology or hematology diagnosis at The Ghosh Cancer Treatment Center. In this class she will explain how a healthful diet can help prevent cancer. Concerns with high cholesterol and pre-diabetic conditions can also be addressed by incorporating proven health-building foods into your menu. Enjoy preparation and sampling.

Beer Breadswith Becky Russo

Tues., Oct. 21, 6-8pm $15/person

Quick breads are fast and heart-warming. Join Becky Russo of Becky’s Mindful Kitchen as she demonstrates how unique beers can add character to your favorite quick breads. Becky will prepare several quick breads featuring brightly flavored beers. She will demonstrate the preparation of a sweet loaf, a savory loaf, and also a surprise loaf.

New Pi Kids' Activities at the Cedar Rapids Farmer’s MarketGreene Square Park400 4th Ave. SECedar Rapids, IA 52403Sat., Sept. 6 & 20, 7:30am-Noon

Join folks from New Pi for kid’s activities during the Cedar Rapids Farmer’s Market at Greene Square Park!

Talk with folks from New Pi at the Uptown Marion Farmer’s Market Marion City Square Park7th Ave. & 10th St.Marion, IA 52302Sat., Sept. 27, 10am-2pm

Talk with folks from New Pi at the New Bo Market1100 3rd St SECedar Rapids, IA 52401Sat., Sept. 13, 8am-1pmSat., Oct. 4, 8am-1pmSat., Oct. 11, 8am-1pm

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EVENTS!CULINARY WALKThurs., Sept. 18, 5-8:30pmEnjoy Delicious Eats as you Stroll downtown Iowa City.Tickets at New Pi - early bird rate (before Sept. 14):$20/person

KIDS DAY AT THE MARKET WITH FARM TO SCHOOLSat., Sept. 20, 9am-NoonIowa City Farmer’s Market, Chauncey Swan Parking RampProduce from 18 school gardens! Hands-on activities with Field to Family, Iowa Children’s Museum, & New Pi Soilmates.

FIELD TO FAMILY’S SHARE THE HARVEST DINNERSun., Sept. 21, 5-8pmShare Restaurant, Sheraton Hotel, downtown Iowa CityEnjoy small plates from 5 local chefs with local ingredients. Tickets at New Pi$50/person

4TH ANNUALCULINARY RIDESun., Sept. 21, Time to be announcedA local bicycle tour of farms, food, & fermentation.Register at: culinaryride.com$55/person

GRINNELL HERITAGE FARM HEIRLOOM TOMATO TASTING!Sun., Sept. 21, 4pmGood music, good company, + a lot of tasty tomatoes.FREE

Documents

Sept/Oct Catalyst