new pioneer food co
new pioneer fo o d co-op’s
newslet ter
february 2007
focus on cooperation
We’re a business owned and controlled by our members—a co-op!
in this issue
Seize the Cheese
p. 6
Sushi
p. 7
Tom’s Top Ten
p. 8
Organic Labeling
p. 10
Big Coal Plant
p. 12
What’s for Dinner
p. 15
Soiled Spinach, Soiled System
p. 17
Cooking Classes
p. 21
mission statement
product policy
New Pioneer is a cooperatively owned business,
fully serving the needs of the natural products
consumer. We emphasize high quality, fair
prices, and product information. We are an
environmentally and socially responsible member
of the community we serve. New Pioneer’s
mission is to serve the needs of its members and
to stimulate the local agricultural production of
natural and organic foods by providing a market
for such foods. The Cooperative fully recognizes
the value and dignity of work and shall place
a high priority on the health, welfare, and
happiness of all its employees. The Cooperative
shall strive to set a community standard for the
best possible working conditions, training, wages,
benefits, and opportunities for advancement for
its employees.
New Pioneer’s goal is to offer the best in organic,
natural, local food and products to support
our community’s health and well-being. To that
end, New Pioneer has adopted the following
standards:
1. We feature and prepare foods that are free of
artificial sweeteners, artificial colors, artificial
flavors, artificial preservatives, and trans fats.
2. We actively seek out and support sources
of certified organically grown foods, locally
grown whenever possible.
3. We feature seafood, poultry, meat, and dairy
that are free of added growth hormones,
antibiotics, nitrates, or other chemical
additives.
4. We highlight household and personal care
products that have been proven safe through
non-animal testing methods.
5. We feature grains and grain products that have
not been bleached or bromated.
6. We do not knowingly sell food that has been
irradiated.
member share
payments
If you are making installment payments on
your member share, please be sure you are paid
in full within six months of your sign-up date.
Payments can be made at the store or by mail.
We accept all major credit cards. Thank you for
your participation! New Pioneer Administrative
Office (319) 338-9441.
2
new pioneer food co-op’s newsletter
published by:
NEW PIONEER FOOD CO-OP
22 S. Van Buren Street
Iowa City, IA 52240 • (319) 338-9441
open daily 7am–11pm
City Center Square, Hwy. 6 West
Coralville, IA 52241 • (319) 358-5513
open daily 7am–10pm
EDITOR Stephanie Catlett
MANAGING EDITOR Jenifer Angerer
CATALYST DESIGN & PHOTOGRAPHY Mara Cole
SALES FLYER DESIGN & PHOTOGRAPHY Mat Greiner
PRINTER Perry Judd’s Incorporated
Contact Stephanie Catlett at (319) 338-9441 or
scatlett@newpi.com to place your display ad.
www.newpi.com
SoulWords process
the
TM
TM
discover the joy of being you
LEARN how to let go of negative thinking
and CREATE the life you really want!
Nancy Swisher, MA, MFA
SoulWords™ Facilitator
Psychic Guide & Workshop Leader
(319)338-7833 / nancyswisher@aol.com
member open forum
RE: Response to Grimlund letter, Nov./
Dec. 06 Issue
Has anyone asked the fundamental
question of why the Co-op is selling reputed “heavily pesticided” produce, i.e.
poisoned food a.k.a. the dirty dozen? The
Co-op mission statement has not used the
word “health” in reference to its mission to
its members, other than specifically to employees. I guess the rest of us be damned.
However, the Co-op has made its boldest
statement yet on this issue, proudly declaring “good clean food” on its delivery vans.
A seeming inconsistency in this situation,
but a statement nonetheless.
It would appear that management
has again blurred the line between Coop behaviors and those of say, Hy-Vee. As
the Co-op has positioned itself as health
oriented through much of its behaviors
(except for replacing the salad bar with
pastry!), it has earned a sort of health aura.
This aura occasionally comes undone as
exemplified by this particular issue. There
are times that Hy-Vee has eaten our lunch,
so to speak, including the salad.
As for the Board, it appears that it
cannot resist meddling in management
issues. Most boards have the charge of
setting policy and then seeing that policy
is followed. I cannot understand why the
Board is involved in this issue, other than
setting and upholding policy. And since
there does not appear to be any policy
forthcoming on this issue, what exactly
is the point? The effect is to once again
undermine management. How about
this for establishing policy … we shall
not sell poisoned food!
Catalyst Member Open Forum is an opportunity for members to express
their views. Submit comments to Stephanie Catlett at the Iowa City store
or email scatlett@newpi.com. No more than 500 words. Deadline for the
March/April 2007 Catalyst is Friday, February 2ⁿd, 2007 by 5pm.
I would much rather see us enter the
murky waters of the “what is healthy debate” rather than to participate in the reality of selling poisoned food.
Much to Mr. Grimlund’s credit, he
acknowledges contradictions, but then
proceeds to lead us to believe that this is appropriate in the interest of “true democracy”. The members shall decide the issue!
Membership is above 17,000 and this
labeling issue, among others such as an
election, drew 747 voters. Annual meetings have drawn less than 100 on average.
It’s been this way since 1990 at least. We
are going to put before this body the issue of how the Co-op should sell “heavily
pesticided” (read poisoned) product to
ourselves. Some several hundred votes
determined this management policy on
behalf of 17,000 members!
What I see is a board who has abrogated the responsibility to establish
policy or make a management decision,
people who would hide behind “the
members” to do their work for them.
Whatever happened to leadership?
I suggest that the next board meeting would produce a mission statement
regarding healthy food for its members.
Then management would have a context in which to make such decisions, as
murky as those waters tend to be. At least
we would be moving in the direction of
health considerations that should prove
to be more substantial than the sign on a
delivery van. To quote Rod Serling, “we
tend to go in the direction we look”.
Wally Schaeffer, D.C.
BOARD OF DIRECTORS MEETINGS
All members are welcome!
March 21, 6:30pm
10 S. Gilbert St., Iowa City
May 16, 6:30pm
10 S. Gilbert St., Iowa City
July 18, 6:30pm
10 S. Gilbert St., Iowa City
September 19, 6:30pm
10 S. Gilbert St., Iowa City
October 17, 6:30pm
10 S. Gilbert St., Iowa City
December 19, 6:30pm
10 S. Gilbert St., Iowa City
Members are welcome to share their views with the
2007 BOARD OF DIRECTORS
(year indicates when term is up)
PETER FISHER (2007) President
338-1494, peter-fisher@uiowa.edu
RICHARD GRIMLUND (2008) Vice President
337-6495, richard-grimlund@msn.com
CAROLINE DIETERLE (2007) Secretary
338-8674, caroline_dieterle@hotmail.com
HENRY T. MADDEN (2009) Treasurer
338-5689, h-mamadden@mchsi.com
JEN KNIGHTS (2007)
358-1501, knightswriter@hotmail.com
ROBYNN SHRADER (2008)
466-9006, robynn@ncga.coop
SARAH WALZ (2009)
466-0908, sarahwalz@earthlink.net
february 2007
3
We Remember “The Big Easy” at the Co-op Annual
Member Meeting
Theresa Carbrey, Education and Member Services
T
here was something for everyone at
the Co-op Annual Member Meeting on November 3, 2006. Friends gathered to share food, music, and memories
of New Orleans before the hurricane.
The night’s entertainment included a
lively band, and an opportunity to hear
a renowned speaker on organic policy.
Down in the basement of 10 S. Gilbert, Big and Easy band members John
Schultz and John Heim played the music of New Orleans while the members
chowed down on Southern red beans
and rice, salad, and bread pudding flavored with bourbon. There was coffee by
local roaster Cafe del Sol, and samples of
Sutliff Hard Cider offered by Scott and
Pia Irwin of Cedar County.
Adams Therapeutic Bodywork
shiatsu/deep tissue
Katrina evacuee and Iowa City front
end staffer Candace Ellis shared a photographic memorial of people and places
lost in hurricane Katrina. Candace did
a great job decorating the hall, and her
mom sent handmade praline candies.
Shelley R. Whitcher of the University
of Iowa College of Law Equal Justice
Foundation presented an overview of
the work the group has done rehabbing
storm damaged houses in New Orleans.
A donation towards the group’s work of
providing free legal representation to the
indigent earned a tasty praline.
On the upper level, fiery corporate
watchdog Mark Kastel of The Cornucopia Institute spoke on the topic,“Who
Owns the Organic Label?” Mark and
The Cornucopia Institute seek economic
justice for small scale producers, and are
famous for defending the integrity of the
organic label against attacks by agribiz.
See a summary of Mark’s talk on pages
10 and 11.
The meeting proper started with a
report from Co-op Board President
Peter Fisher. Peter was pleased that the
Coralville store was profitable for the
second consecutive year. The board has
been successful in achieving the goals
of simultaneously reducing prices and
increasing wages. We continue to modernize the Iowa City store, recently replacing old coolers and display cases in
meat and seafood.
Treasurer Hank Madden reported
sales for fiscal year 06 were up 10% over
last year. More than a million dollars will
have been spent on the Iowa City store by
the end of 2007, with all of it paid for out
of cash flow, rather than financed by loans.
We will be totally free of debt by April
Mary Adams RN, LMT, ABT
balancing chi
Reiki
acupressure
myofacial release
deep muscle
Registered Nurse Advocate
LICENSED MASSAGE THERAPIST
Certified Asian Bodywork Therapist
embear@avalon.net
319-351-1173
ARBUCKLE
CONSTRUCTION
• Custom Wine Cellars
• Screen Porches
• Historic Restoration
• Sunrooms
• Kitchens & Bathrooms
• Insured
• Additions & Total Renovations
• Doors, Windows & Siding
• Custom Cabinetry & Millwork
Bob Arbuckle
319-331-1491
bfarbuckle@aol.com
4
new pioneer food co-op’s newsletter
CROPP Cooperative, owner of the Organic Valley
Family of Farms brand, announces it is raising capital
through the sale of Class E, Series 1 Preferred Stock.
This stock carries a cumulative annual dividend
of 6%, to be paid quarterly.
Cooperative Regions of Organic Producer Pools (CROPP)
PR E FE R R E D STOC K
MINIMUM INVESTMENT $5,000
The Offering Circular may be obtained by calling the CROPP Cooperative
office at: 888-444-6455 or by visiting our website at www.organicvalley.coop
This announcement is not an offer to sell the Class E, Series 1 Preferred Stock and it is not soliciting
an offer to buy the Class E, Series 1 Preferred Stock in any state where the offer or sale is not
permitted. The Class E, Series 1 Preferred Stock is offered only by means of CROPP’s Offering Circular.
of 2007. Hank challenges the members
to consider what we will do in the future
when the two stores reach capacity.
General Manager Matt Hartz is proud
of the progress in wages and benefits for
staff this past year, noting that hourly
wage after a year’s employment is now
$9.90, with nearly 80% of staff working full-time and thus receiving health
coverage. Support of local producers
reached a new high of over a million
dollars in fiscal year 06. Matt thanked
the members, the 160 staffers, and the
Co-op Board for their contributions to
our success in the past year.
After a flurry of member questions
and several door prizes, balloting results
were announced. The produce labeling
petition requiring a dozen conventional-
ly grown produce items to bear the label
“may be Heavily Pesticided” was defeated. The three seats on the board were
filled by Hank Madden, Sarah Walz, and
Jen Knights. Thank you to all candidates
that ran for the board!
Thank you also to all the members,
vendors, working members, and staff
who helped make the Annual Member
Meeting fun. Thanks especially to our
speaker Mark Kastel for his insights on
the politics of organics. 2006 was a successful year in terms of finance, and in
moving towards our stated goals of improving staff compensation and reducing/stabilizing prices. Hats off to the
board, GM, GMT, and the entire staff
for a successful year! Applied
Kinesiology
Gentle low-force
Holistic
Non-traditional
Chiropractic care
Dan Wickenkamp, D.C.
your
Be Well Chiro
618 11th Ave. Coralville
319-594-9244
CPB
REMODELING, Inc.
"painting excellence"
exterior
interior
decks
christopher berg
Iowa City, IA 52245
(319) 338-3453
Star Acupuncture
Clinic
Long Life
Sara Pamela Star, L.Ac.
Board Certified Acupuncturist
Chinese Herbal Medicine
Feng Shui Consultant
(319) 895-6488
Now two convenient locations!
1906 (S) D Street, Iowa City, IA
111 First Ave. North, Mt. Vernon, IA
Introducing Crystal Meridian Integration.
Available at New Pioneer Food Co-op
22. S. Van Buren St., Iowa City and City Center Square, Hwy. 6 W., Coralville
february 2007
5
seize the cheese
Robert Morey, I.C. Specialty Department Taskmaster
Before you Do It, FONDUE It!
W
hat’s the most romantic dinner
for two on a cold night? You got
it, fondue.
What’s the friendliest, most convivial
meal for a gathering of friends on a cold
night? Right, it’s fondue again.
Let’s face it, there is no meal that
warms the heart in the same way as fondue. It’s simple, it smells divine, and the
act of taking turns dipping into molten
cheese fosters a singular, even mysterious, bond among diners.
In fact I’m certain that a solution to
the mess in Iraq would be much more
forthcoming if all parties would sit down
together and share fondue—but my repeated phone calls to the White House
with this embarrassingly self-evident
proposition have fallen on deaf ears.
But enough about politics; it’s time to
eat. We’re designating February Fondue
Month, not just because it would make
a great Valentine’s Day dinner, but also
because it’s about time a month was dedicated to a cheese-centered meal.
Swiss cheeses, fabulous melters, are
classic for fondue. I use Swiss Gruyere
and Emmenthaler, with a little of the spicier Appenzeller if it’s available, feel free
to experiment with others.
Wine contributes to the flavor of the
fondue, and the alcohol helps keep the
cheese at a melted-but-not-separated consistency. (The alcohol cooks off. You can’t
get drunk eating fondue, not even if you
eat a whole pot yourself.)
Use a dry, lighter-bodied white. My
pick would be a dry Riesling like the Claiborne & Churchill, or a Spanish Albarino
like the Laxas. What you don’t pour into
the pot will make a perfect accompaniment to the meal.
Most recipes call for a splash of Kirsch
(a clear cherry brandy), but I’m convinced
it’s not necessary. In any case, I don’t use
it, and I’ve never heard anybody complain
about my fondue.
Start things off with a good green salad. Then, once your fondue hits the table,
your dinner party is off and running.
I’m supplying my fondue recipe, which
will feed four people. If your fondue pot is
big enough, you can scale the recipe up for
a larger crowd. Halve it for a Valentine’s
Day meal for two.
Making fondue is pretty simple, but
for those of you who want an even easier
meal, we’ve put fondue packages on sale
for the never-before-seen price of $5.99
each. They include everything you need in
one box. All right, let’s get cookin’! ROBERT’S FONDUE
Ingredients:
1 lb. cheese (I use Swiss Gruyère
and Emmenthaler, with a little bit
of the spicier Appenzeller)
3 T. all-purpose flour
1 split clove garlic
1 c. white wine
1 t. lemon juice
1 t. (or more) freshly cracked black
pepper
2 dashes nutmeg
Directions:
Shred all cheeses together in a bowl and
then toss with flour. Rub the fondue pot
with garlic. Heat wine in the fondue pot
over the stove until almost boiling. Add lemon juice. Add cheese to the pot by heaping
handfuls. Continue stirring, adding more
cheese as it melts, until your bowl is empty
and your fondue pot is full. Cheese will continue to thicken. When cheese reaches the
consistency of a creamy sauce, add pepper
and nutmeg. Remove pot from stove over
to its little burner. Serve with a large bowl
of crusty bread cubes (and vegetable pieces,
if you like).
Be Well Chiro
Gentle
Effective
Holistic Care
affecting
MUSCLES·BONES·NERVES·ORGANS·ENERGY
Chiropractic Care without a
“Snap & Pop”
Dan Wickenkamp, D.C.
Kelly Wickenkamp, D.C.
Coralville
319-594-9244
6
new pioneer food co-op’s newsletter
Get Fresh with
Shizen Sushi!
S
ushi: It’s the kind of meal that’s more
fun to share. What could be more romantic, more intimate, than feeding your
loved one these tiny, colorful bites of raw
fish, fresh vegetables, and fragrant seaweed?
Topped with wasabi (which some consider
to be an aphrodisiac), a meal of these tiny
rolls leaves you light enough to take on
whatever the night might offer. And if you
want to stay indoors this Valentine’s Day,
we’ve got a new take on take-out sushi that
will get your heart racing … your mouth
watering … need we say more?
New Pioneer takes grab-n-go to a
new level with our Shizen sushi line.
Shizen, a company based out of South
Carolina, supplies New Pi with experienced sushi chefs and an all-natural line
of sushi. Maki and nigiri rolls are available fresh in stores seven days a week
and are made with skill using the highest quality ingredients. The two experienced sushi chefs, Sophia Cheong and
her husband, Kyaw H. Myo, are originally
from Myanmar (formerly Burma). They
moved to Coralville to join the community and prepare Shizen’s original recipe
sushi for New Pi customers to enjoy. Su-
Stephanie Catlett, Marketing Coordinator
shi-grade fish is delivered to the Co-op
fresh-frozen to ensure that the product
is at its absolute best when it makes its
way to your chopsticks!
To further guarantee freshness, Shizen all-natural sushi is handmade every
day just before lunch and dinner. The
chefs prepare each piece in our Coralville
location, and then deliver a portion to
Iowa City right after it is made. Pieces
can be made upon request in Coralville
(please call 358-5513 in advance). Shizen prides themselves on the freshest fish
and best rice available in ready-made sushi. The sushi rice preparation is carefully monitored to the exacting standards of
Shizen and to strict health department
Eastwind Healing Center
Now in the new Plaza Towers Building!
221 E College St., Suite 211
Iowa City, IA 52240
(319) 337-3313
www.eastwindhealing.com
More Services
Acupuncture
Chinese Medicine
Chiropractic
Energy Medicine
Holistic Psychology
Naturopathy
Nutritional Consultation
Massage
Psychiatric Medication
Psychotherapy
Reiki
regulations. No product will be sold after
the day it’s made to ensure that you and
yours have a worry-free sushi experience.
Vegan and vegetarian rolls are available,
and party trays are offered. You can also
add a side of spring rolls or edamame to
your party of two.
This year, try a scintillating stay-athome approach to Valentine’s Day. Just
dim the lights, take off your shoes, and
start warming up the sake. Try New Pioneer Food Co-op’s Shizen sushi, because
all sushi is not created equal! experience
a whole new world
Om
gifts for body & soul
spiritual gifts jewelry 22k gold
silver gem stones clothing statues
art incense singing bowls
home decor & accessories
fair trade & handmade
105 South Linn, Iowa City
Store Hours: 10-6 Monday-Saturday, 12-5 Sunday
319-358-1282
More Practitioners
Michael Santangelo, ND, PhD, LMT
Candida Maurer, PhD, LMT, CHTP
Jessica Forbes, MS, CCN
Kristen Richardson, ARNP, PC
Betsy Rippentrop, PhD
Ron Robinson, DC
Daniela Webster, LAc, Dipl OM, MS
Courtney Jones, LMT
Kristin Bergman, B.A., LMT
“Iowa’s Complete Alternative Medicine Center”
jewelry
lisa mcdonough
•
solon, iowa
slmcdonough@southslope.net
available at dulcinea
february 2007
7
tom’s top ten
1
MAS CHAMPART
“CAUSSE DU BOUS
QUET” SAINTCHINIAN
ROUGE 2004
We are thrilled to finally have some of
this beauty to sell to you, our loyal customers. This wine is a blend of 60% Syrah, 20% Grenache, 10% Mourvedre, and
10% Carignan. The vineyards were replanted by Isabelle and Mathieu Champart starting in 1976. They replanted
only the best varietals and only the grapes
from the best parcels go into their estate wines (the rest are sold to the local
cooperative). The wine is simply lovely,
and reminds me of a magical collision
of raspberry, minerals, and liquid earth.
There are some spice notes that come into
play somewhere towards the end of the
mid-palate, and I find them playing tag
with the fruit on the finish, which I can
call “lip-smacking” without a bit of hesitation. A sheer, unmitigated delight to
drink, a bottle can be yours for $19.99.
2
PHILIPPE COLIN BOUR
GOGNE ROUGE 2005
If you have never liked Burgundy before,
now is the time to check it out. I know
that the prices of the premier Cru wines
are high to the point of causing one’s pocketbook to droop. And that is the reason
that a humble Bourgogne Rouge such as
this one is such cause for celebration. It’s
vinified by the elder son of Michel Colin
(who is now mostly retired, only making
three wines these days). I still remember
a tasting with Michel in 2003 and being
just absolutely blown away by the purity of fruit in all of his wines. His son,
Philippe, seems to be a chip off the old
8
new pioneer food co-op’s newsletter
Tom Caufield, New Pi Wine Buyer
block, as this Pinot just sings—hitting
all the right notes: cherries, spice, cola, a
hint of smokiness, and a big, fruit-driven finish. This is Burgundy for those of
you who think Burgundy is all acid and
funk and no fruit … it will change your
mind. And a word to the wise … a Pinot
of this quality from California would set
you back far, far more than the $19.99/
bottle that we’re charging.
3
DOMAINE HIPPOLYTE
REVERDY SANCERRE
2005
It’s telling that this wine is all sold to buyers that take the first Kermit Lynch trip
of the year. It’s just that good. Yet, I’ve
never seen a Sancerre with a 100 point
review. That changes now. I anoint the
Reverdy 05 Sancerre 100 points. When a
wine can do nothing more, when it’s doing everything that you could ask it to do
… then it must be perfect, right? Oh, you
wanted to hear about the wine? Minerals,
a hint of guava and melon fruits, a bit of
stony pit fruits, a whisper of citrus, and
it’s gone. And somehow it’s not. It’s back,
it’s alive, it dances in your mouth after
it’s gone, and you want this wine with
oysters. $19.99/bottle (thank Robert
for this, I would have charged full price
($22.99), because it’s worth that much
and a basket of biscuits, too).
4
JOGUET CHINON
“CUVEE TERROIR” 2005
Everyone’s nattering on about what a great
vintage 05 was in France (check those Bordeaux, Burgundy, and Rhone prices! Everyone’s gone freaking crazy). And then
we have Charles Joguet quietly making
some of the best Cabernet Franc on the
planet. This wine has everything that Cab
Franc is known for—tar, tobacco, and a
lovely aroma of violets. It’s fat and ripe
in the mouth (due to the vintage), yet it
certainly has structure and fine tannins to
provide some grip on the finish. This is the
lowest price we’ve ever had on this wine:
$16.99/bottle, while supplies last.
5
ERMITAGE DU PIC ST.
LOUP 2004
Finally. I tried to buy a pallet of this wine
back in 03 (01 vintage), only to learn that
it had sold out while I was en route back
to the States from France. It’s a blend of
roughly 60% Syrah, 30% Grenache, and
10% Mourvedre. The kicker on it is that
there is no way this wine should cost the
measly fifteen bucks that it’s selling for.
This wine comes from vines planted in red
clay and has an almost haunting aroma of
mulberries. It has presence in the mouth
to burn and if I were to borrow from Tanzer, I might say that it has good cut and
fruit of steel, or something like that. Let’s
just say that it’s one honking mouthful of
smooshed grapes. $14.99/bottle, as I mentioned earlier. Buy a case of this and laugh
at how happy it makes you as you drink it
over the next five or six years.
6
DOMAINE DE LA CA
DETTE VEZELAY BOUR
GOGNE BLANC 2004
Here I defer to the winemaker, Jean
Montanet: “This Cuvee exhibits the characteristics typical of the Vezelay appellation; the minerality of the soil shows
through the Chardonnay fruit. I believe
it to be an honest wine, direct and re-
freshing, a wine to relax with after work
and whet your appetite. The vineyards
are cultivated in the same manner as the
rest of the domaine, which has been organically farmed since 1999.” He goes on
to finish a letter to Kermit Lynch with
these words: “I believe that it’s necessary
to return to the vine what it has given,
otherwise one heads toward mediocrity.
I don’t intend to make myself rich with
my vines. My intention is to raise salaries
for my workers and the members of my
family that work on the domaine. I prefer to create jobs rather than buy myself
a BMW four wheel drive.” $14.99/bottle
for an absolutely lovely Chardonnay—
not to mention buying the wine from a
winemaker that you should feel good
about supporting.
7
ANDRE ET MICHEL
QUENARD CHIGNIN DE
SAVOIE 2005
I’m going to make this short as I’ve already been selling the heck out of it and
fear we’re going to run out in short order.
Robert and I tasted this wine back in
2005 at a Kermit Lynch dinner in California and went loopy for it, only to be
told that Kermit only sold it at his shop
in Berkeley. Fast forward a year and our
pals at Kermit told us that we could have
a bit of it … yea! It’s 100% Jacquere (don’t
let that scare you, just think Chenin
Blanc, but yummier). It’s not a big wine,
no, it’s rather delicate and pretty, minerally in the best way, with a gorgeous nose
of acacia flowers, jasmine, and bubblegum. If you like wine, you’ll like this. If
you don’t like this, I suspect that you’re
the sort of person who kicks puppies and
enjoys making small children cry. Shame
on you. $14.99/bottle.
8
Chateau Fontanes: dark, pretty robe;
excellent fruit, easy to like, easy on the
nose. It is a fresh, rounded, user-friendly, impeccably vinified, 100% Cabernet
Sauvignon. I think you’ll go bonkers for
it, with its raspberry and cassis, silky tannins, and hints of spice and garrigue. And
just wait until you pay for it. Painless! It
is quite delicious, probably the prettiest,
sexiest Vin de Pays d’Oc you have ever
seen.” If that doesn’t move you to buy a
bunch, I’ve got nothing. $9.99/bottle.
9 & 10 MYSTERY WINES. New Pioneer Food Co-op would like to
thank Chef Elizabeth Weinberg for her
7 years of service. We wish Liz success
in her new career with the Neighborhood
Centers of Johnson County.
Body Myrgth
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february 2007
9
Mark Kastel Fights to Save the Organic Label!
(and New Pi Gets the Inside Scoop...)
Stephanie Catlett, Catalyst Editor
O
n November 3rd, New Pioneer
Food Co-op members and staff
got to meet and listen firsthand to a genuine political fireball who is one of the
foremost authorities on organics in the
country, Mark Kastel of The Cornucopia Institute. Mark traveled to Iowa
City to share his views on the politics
of organics as part of the Co-op Annual
Member Meeting. He is incensed by the
distortion of the organic label by agribusiness giants and large-scale grocers
such as Wal-Mart, and his organization,
The Cornucopia Institute, has achieved
some fame for their innovative investigation of organic standards within the
dairy industry.
The Cornucopia Institute recently released their Dairy Report & Scorecard,
which rates organic dairies throughout
the nation based on their adherence to
organic standards. Kastel is leading the
movement to help consumers make informed choices about the organic products lining the shelves of grocery outlets
throughout the nation. “Examining organic dairy is just the beginning,” he comments, pledging to bring similar scrutiny
to other organic industries.
After working for agribiz giants International Harvester and J.I. Case, Kastel’s entrance into the organic farming
industry came, as it does for so many
conventional farmers, when he became
sick. Mark experienced a “shift in consciousness,” that led him to start “fighting the corporate takeover of organics
and the corporate attack on organics.”
He founded The Cornucopia Institute
to help discerning consumers separate
“the heroes from the few bad actors” in
the world of organics.
According to Kastel, consumers buy
products labeled organic mainly because
they believe that the label is only applied
10
new pioneer food co-op’s newsletter
These corporate giants operate farms that contain thousands of cows which are often packed into dry lots
that do not allow adequate access to pasture.
Photo courtesy of The Cornucopia Institute.
to products that are environmentally ethical, support animal husbandry, and encourage economic justice for small family farmers. The corporate takeover of organics
threatens to undermine these core principles, thereby tarnishing the essential meaning behind the organic label and lessening its value to consumers.
The application of corporate ethics to the organic label has been brought to the
forefront of agricultural politics since large corporations, particularly Wal-Mart,
came on to the organics scene. Wal-Mart is the nation’s number one seller of organic dairy products, with the majority of its dairy being supplied by Dean Foods/
Horizon and Aurora Organics. These corporate giants operate farms that contain
thousands of cows which are often packed into dry lots that do not allow adequate
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The corporate takeover of organics threatens to undermine
these core principles, thereby tarnishing the essential meaning
behind the organic label and lessening its value to consumers.
access to pasture. Replacement cows are frequently purchased from conventional
dairy farms, and calves are quickly sold off to defray the cost of raising organic animals from their infancy. These are clear violations of both the letter and the spirit of
the organic standards legislation.
Both Horizon and Aurora Organics refused to participate in The Cornucopia
Institute’s survey of organic dairies and are currently under investigation by the
USDA for improprieties. The Organic Consumers Association also recently called
for a boycott of all Horizon and Aurora Foods products due to the factory-farm like
conditions of their properties.
Is there any hope that the integrity of the label can be preserved as more organic
brands move into the mega-store marketplace? Mark is quick to point out that he is
not anti-corporate, but he is anti-corporate ethics. He explains that companies like
Wal-Mart have an opportunity to improve the organics market. “If they were able
to apply their logistical prowess and scale to organics, it would be good for farmers because it would increase demand, and good for consumers because it would be
available more places,” he notes.
Wal-Mart makes clear its intention to distort the organic label for its own purposes
when it supports companies that utilize factory-farming methods and import goods
from overseas, where standards cannot be adequately monitored. The blatant disre-
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2418 Towncrest Drive
Iowa City, IA 52240
(319)430-6310
gard of the ethics behind organics by suppliers such as Dean Foods/Horizon and
Aurora Organics leaves consumers in the
disheartening situation of trying to differentiate the “good” organics from the
“bad”. Organizations like The Cornucopia Institute and the Organic Consumers
Association work to assist consumers in
making more informed choices.
Thanks to people like Mark Kastel,
the organic label still stands a chance of
being redeemed. It is imperative that consumers look first and foremost to local
organic producers to supply their table
with the freshest, most seasonal items.
Your local organic farmer can offer verifiable evidence of sustainability and ethical
practices, from the elimination of exorbitant energy wasted during shipping to the
humane treatment of animals. Buying local organics can also ensure that the food
supply of the entire nation does not come
from one centralized location, which can
increase the spread of infection if food becomes contaminated (such as the E. coli
outbreak from California spinach).
Some non-organic local producers
farm chemical-free but have not been
certified due to the exacting standards
required for certification. By building a relationship and opening up a dialogue with
your local producer, you can improve the
chances that the products you purchase
locally are grown to your standards.
If local items aren’t available, groups
such as The Cornucopia Institute can help
guide shoppers to the products that fall
most in line with the ethical intentions
behind the organic label. Their website
offers tools and information that can help
consumers learn “who owns who” in the
world of organics, so we can all make
better choices. (Use the search box and
type in “who owns organics” for a helpful chart.) In the future, the organization
also plans to rate soy, eggs, poultry, and
even organic wines.
For more information, please visit
www.cornucopia.org and www.organic
consumers.org february 2007
11
Big Coal Plant Means Big Problems
For Iowa and the World’s Shared Sky
Theresa Carbrey, Education and Member Services
W
hen a big new coal powered energy plant was announced in December 05, it seemed like it might be a
good thing for the city of Waterloo. 1.2
billion dollars was proposed in new investments, and many new jobs would
be created. But people in the community began asking questions: “Is this really good for Waterloo and Iowa? How
much global warming pollution will be
pumped out by this plant? Who will really benefit from this immense, highly
polluting plant, producing power to be
sold outside of Iowa?”
Members of the University of Northern Iowa faculty and Waterloo faith
communities began to ask for more information. An informal group formed
and started researching various coal plant
proposals from around the nation.
Among the concerned citizens was
environmental and energy lawyer Carrie La Seur. A Yale law grad in 2002,
La Seur moved to Iowa, her husband’s
home state, in 2003. Carrie held an environmental law fellowship in Chicago,
then took a position at a Cedar Rapids
firm. She saw a large polluting coal plant
proposed for the low-income AfricanAmerican community of East Waterloo,
one of 150 proposed around the nation.
Among her concerns was the realization
that the anticipated CO₂ emissions from
these proposed coal plants would seriously add to the world’s global warming pollution, and make it impossible
to meet the Kyoto Protocol on reducing
emissions from burning of fossil fuels.
In response, Carrie founded a new
non-profit organization, Plains Justice,
and recruited some outstanding board
members with a grasp of social and environmental justice. The group immediately began to research who was requesting
permits and what governmental agencies
would oversee the permitting process.
They learned that the Iowa Utility Board
issues a “certificate of need”, and the Department of Natural Resources issues the
construction and operating permit.
“There are a number of important
ways people can make themselves heard
Ruhl
&Ruhl
REALTORS
on this issue,” says La Seur. “Concerned
letters from the public could help guide
decisions by the Iowa Utility Board. As
voters, we can also pressure the legislature to change the laws governing siting of
power plants to make it harder to generate
power (and pollution) in Iowa and then
profitably sell the power to Chicago.”
The site of the proposed East Waterloo power plant is a “greenfield”, i.e.,
agricultural land, which will be permanently spoiled for crop production. A
local wetland will be destroyed. Why
did the local farmers sign up for these
destructive options that are not in their
favor? Answer: They didn’t realize the
full impact of the proposal.
The East Waterloo neighborhood
which will be most affected by the proposed plant is composed of low-income
working people. This group already
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12
new pioneer food co-op’s newsletter
struggles with health concerns, including asthma. The pollution from the plant
will significantly impact air conditions
within a thirty mile radius, with pollution dispersal changing with the winds
on any given day. Carrie comments,
“We’re talking floating soot, up close
and personal!”
Developer LS Power is headquartered in New Jersey and has proposed
coal burning plants around the country. Will they actually build the plant
now? There is a lot of money to be made
on these speculative investments designed to be sold to future utilities. A
long-term contract with coal suppliers,
rushed through before legislative regulation, would mean their ability to burn
cheap, profitable, polluting coal would
be assured for years.
Carrie asks, “Where is governmental
emphasis on energy conservation and
greater efficiency? We could have huge
gains in efficiency, with the right policies
and incentives. But it will take real citizen
pressure to create these changes.”
The application for the proposed East
Waterloo Power plant is expected to be
before state agencies and the Army Corps
of Engineers by February 07. Concerned
members of the Iowa City community
can help defeat this unsound proposal.
Contact Plains Justice to find out about
opportunities to speak up on these issues, and other ways we can support the
work of Plains Justice, at their Iowa City
office or at www.plainsjustice.org.
In the big picture, how do we fight
these polluting coal plant proposals? Carrie notes,“Some good solutions might include a greater emphasis on renewables,
as well as leadership on wind and biofuels. Really, we need a portfolio response
to serve our own energy needs. Perhaps
there is a role for cleaned coal. We need
to push a renewable trading system to
make renewables more viable. Distributive generation keeps the money local,
with small power generators here and
there, avoiding large plants. It’s time for
citizens to lead our government toward
a 21st century energy system.” Repair: 3 1 9 . 3 3 7 . 4 6 1 6
Sales: 3 1 9 . 3 3 7 . 5 2 8 3
424 Highland Court, Iowa City
w w w. w h i t e d o g a u t o . c o m
organic
BYTES
FDA Moves to ForceFeed American
Consumers Cloned
Animals
Despite a September survey which found
that 64% of Americans are repulsed by
the idea of eating food from cloned animals, the FDA announced this week that
milk, eggs, and meat from cloned animals
will soon be allowed on the market. Ignoring a number of disturbing studies
suggesting potential human health hazards, Stephen F. Sundlof, director of the
FDA Center for Veterinary Medicine said
“that meat and milk from cattle, swine,
and goat clones is as safe to eat as the
food we eat every day.” Consumer, food
safety, and animal welfare groups have
condemned the announcement, pointing
out that animal cloning is inherently unpredictable and hazardous, and that the
practice of cloning has led to a high number of cruel and painful deformities in
the experimental animals’ offspring. Recognizing that requiring labels on cloned
food would lead to a massive boycott by
consumers, FDA bowed to industry lobbyists by stating that there likely will be
no required labeling of food products
containing ingredients from cloned animals. The FDA’s controversial proposed
regulations in the Federal Register will
now be followed by a three month public
comment period. The OCA is calling on
health and humane-minded consumers
across the nation to stop this outrageous
and hazardous regulation from coming
into force as federal law.
Take action here: http://www.organicconsumers.org/rd/clones.htm
february 2007
13
The Meat Department Gets Beefed Up!
(...and more changes to come in Iowa City)
Matt Hartz, General Manager
A
s you read this February edition of
Catalyst, the Iowa City store will be
in the midst of another round of facility
improvements. The Co-op has been engaged in modernizing the store on Van
Buren Street for the last three years, and
in fact the store will be the site of much
continued activity extending all the way
through to the end of summer.
The meat and seafood department has
been on the list to receive new equipment
in January. As with so much else that the
Co-op has replaced in the Iowa City store,
the department’s equipment is older than
much of our staff working with it. In addition to new display cases, the back work
and storage space in the department will
be enlarged and modernized.
5PNT(VJUBS4UVEJP
14
new pioneer food co-op’s newsletter
The Co-op is also replacing the vinyl tile floor with more environmentally
sound linoleum this winter. Although it
is not practical or cost feasible to make
the store’s floor level, some of the largest
ridges and dips will be smoothed out just
a bit. As with our established practice of
keeping the store open for members, we
scheduled the floor work to proceed in
phases with about 70% of it performed
overnight. There will also be some periods of noise during the day portions for
staff and shoppers. It is not possible to
perform remodel work in an open store
without some level of disruption, but we
are doing our best to minimize it. what’s for dinner?
HERB CRUSTED PORK
TENDERLOIN WITH
BALSAMIC REDUCTION
Recipe courtesy of Tim Palmer,
Clover Hill Creations
Here’s a main course finger food that
is so great, you’d swear the phrase “finger
licking good” was invented just for this recipe!
Make the balsamic reduction in advance to save time. Be careful with the extra sauce, if you happen to “spill some on
your ice cream by accident,” you won’t believe the results! It’s great on salads, fruits,
and fingers!
Balsamic Reduction:
8 oz. of quality balsamic vinegar
(use the best your budget allows)
1 pint fresh blackberries, rinsed
(save a few for garnish)
1 large or 2 small pears, slightly ripe,
cored and sliced into thin pieces
Directions:
Combine balsamic vinegar, blackberries, and pears in a 2 quart saucepan
using high heat until it begins to boil.
Reduce heat and simmer until liquid
has reduced by half, becoming thicker
and slightly syrupy. Using a spatula or
wooden spoon, smash the berries and
pears to extract any juices and carefully
strain the hot mixture to separate the
solids. Place in a covered container and
refrigerate for up to two weeks. Different types and grades of balsamic vinegar will vary in flavor. Adjust with small
Welcome to What’s for Dinner? In each issue, we provide you with dinner recipes that are delicious and easy to prepare. Please let us know
what you think or if you have recipes you would like to share. Contact
Jenifer at jangerer@newpi.com. Enjoy!
amounts of sugar if the sauce is too tart.
Also, spice aficionados may opt to add
generous quantities of fresh cracked pepper to impart a wonderful heat to this
sauce!
Roasted Pork Tenderloin
1 pork tenderloin, at least one
pound or more/trim away all
silver skin
3 T. extra-virgin olive oil
3 cloves chopped garlic
2 T. finely chopped fresh rosemary,
save some whole for garnish
2 T. finely chopped fresh thyme
2 T. finely chopped fresh sage
1 T. sea salt
2 t. freshly ground black pepper
Combine extra-virgin olive oil and
garlic, allow flavors to combine. Rub tenderloin with flavored olive oil. On a plate
or shallow dish, combine chopped herbs,
salt, and pepper. Cover tenderloin with
herb mixture, place in a sealed plastic
bag, and refrigerate at least 2-3 hours
or overnight.
Pour away oil from marinade. Heat
a large skillet over moderately high heat
until hot but not smoking. Sear pork tenderloin on all sides until a brown crust
has formed. Remove from heat and
brush balsamic reduction to coat. Place
into oven and bake for 7-10 minutes at
375º until medium rare. The internal
temperature should be 145-150º. You
may baste the tenderloin once or twice
to keep moist.
Allow meat to rest 5 minutes under
a piece of aluminum foil and then slice
into bite sized pieces, slicing against the
grain. Drizzle warmed balsamic reduction over slices and pour extra into a container for dipping.
Use remaining sprigs of rosemary for
garnish along with a few blackberries;
if you were disciplined enough not to
eat them!
Make
Valentine’s Day
even ſweeter with a
hand-crafted dessert
from New Pioneer!
This month’s feature is a
sinfully delicious heartshaped chocolate cake
with raspberry filling.
And what could be easier? (Buy cake. Open box.
Insert face … er … fork.)
february 2007
15
OVEN ROASTED POTATOES
WITH CRÈME FRAICHE,
HORSERADISH, & CAVIAR
Recipe courtesy of Tim Palmer,
Clover Hill Creations
This elegant finger food promises to impress and delight! A small amount of caviar goes a long way, so use it sparingly as a
garnish and you’ll have enough left over to
prepare an encore of this amazing recipe.
Ingredients:
2 lbs. new red potatoes, or substitute
with your personal preference
3 T. extra-virgin olive oil
3 T. fresh chives, finely chopped
1 t. sea salt
1 t. freshly ground black pepper
½ c. Crème Fraiche
1-3 T. (to taste) prepared horseradish
1 small jar caviar – you don’t need
much so try splurging on this!
Optional:
Parmesan or your favorite grated
cheese
Directions:
Preheat oven to 400º. Line a baking
pan with parchment paper.
Wash potatoes, pat dry, and slice
into ½-inch rounds. Place potatoes into
a large bowl and drizzle with extra-virgin
olive oil; add 2 tablespoons of chopped
chives, sea salt, pepper, and toss with
your hands until coated.
Lay potato slices on baking sheet and
roast until cooked and slightly browned
with a crust forming, about 40–45 minutes. Remove from oven and allow to
cool slightly. Optional: Sprinkle your favorite grated cheese on the potatoes just
after removing from the oven.
16
new pioneer food co-op’s newsletter
Note: Placing the Crème Fraiche mixture on hot potatoes will lend you a sloppy, runny appetizer.
While potatoes are cooking, combine
Crème Fraiche and horseradish; stir until
combined. Start with small amounts of
horseradish and adjust to taste.
Arrange oven roasted potato slices
on serving platter. Add a small dollop
of the Crème Fraiche mixture or for a
more elegant presentation, use a small
pastry bag and pipe this mixture onto
the roasted potatoes. Sprinkle with the
remaining chives and add a small amount
of caviar for the garnish.
Serve slightly warm or at room temperature. For a romantic appetizer, feed
each slice to your valentine as a finger
food. The author accepts no responsibility for diners who become too enthusiastic and lose control of their manners!
Notes: Use a plastic spoon when handling the caviar! Never use metal.
For those who can’t find Crème Fraiche, you may substitute sour cream.
If you can’t find, afford, or simply
hate caviar, you may substitute small
amounts of anchovies, smoked salmon,
or try chopped garlic chives.
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BMP, LMT, Reiki
Therapeutic Massage and Reiki Master
(319)530-2092
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Soiled Spinach, Soiled System
Article courtesy of Food & Water Watch
Poisoned Pastures
L
ast year’s E. coli outbreak caused
by spinach from California’s Salinas Valley has led a nation of weary
consumers to question the safety of the
produce found on grocery store shelves.
With nearly 200 people sickened and
three confirmed deaths related to the
tainted leafy green since the first case was
reported on August 30th, 2006, many
consumers are taking a closer look into
a food production system that all too often delivers dirty food.
Industrialized, Centralized, and
Contaminated
California produced 74 percent of the
nation’s spinach in 2004 and 2005. The
spinach comes from a number of different
fields, but gets combined when it enters
the processing plant. This allows the opportunity for product from a single field
to contaminate an enormous amount of
food. The plant blamed for the recent
outbreak washes 26 million servings of
salad weekly.“In effect,” states author Michael Pollen, “we’re washing the whole
nation’s salad in one big sink.”
Although regulators have yet to confirm the cause of the contamination (as
of the writing of this article), the first
direct evidence recently surfaced as
samples of cattle manure on pastures
surrounding a spinach field tested positive for the lethal strain of E. coli related
to the outbreak. This strain of E. coli is
formed in the gut of cows, and was not
an issue until industrialized animal factories began feeding cattle grain instead
of their natural grass diets. Feeding grain
will put weight on cattle, but creates an
ideal habitat for E. coli in a cow’s stomach. Industrialized animal agriculture
produces more than a million tons of
manure every year, and just a quick rain
can send the infected waste into neighboring fields and waterways.
Extensive research has found that this
process can destroy up to 95 percent of
the vitamin content in food. Among the
most sensitive are vitamins A, B1, C, E,
and K. Irradiation also leads to the formation of free radicals, which make the body
more susceptible to a myriad of health
problems. And the process can change the
flavor, odor, and texture of food.
Once again, the irradiation industry
is attempting to increase interest in their
struggling technology. But consumers
shouldn’t have to compromise nutrition
in an effort to mask the filth that contaminates our food.
For more info go to www.foodand
waterwatch.org Nuking Nutrition
The spinach scare has created the perfect platform for the irradiation industry
to promote their nutrient-depleting process as the key to food safety. This could
not be further from the truth. Today it
is legal to irradiate food with doses of
energy equivalent to 33 million to 1 billion chest x-rays.
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february 2007
17
New Pioneer’s Gone Local!
Here at New Pioneer Food Co-op, we pride ourselves on our strong relationships with local growers, producers, and artisans. We continued to
maintain ties to over 130 local suppliers throughout 2006. Buying local means supporting our community, with the added benefits of fresher taste
and less energy wasted on shipping. We look forward to continuing to grow our relationships with local producers in 2007!
Amana Meat Shop, Amana
American Pride Soyfood, Fairfield
Applecart Orchard, Vinton
Basil’s Foods, Cedar Rapids
Bee Plantation, Toledo
Beelers, Inc., Le Mars
Ben Schmidt Music, Iowa City
Perry Bender, Kalona
Larry Black, Crawfordsville
Black’s Seed Service, LLC, Ames
Blue Earth Caramel Company, Buffalo Center
Randy Boujour, Coralville
Bud’s Custom Meats, Inc., Riverside
Natalia Bulkouskaya, Iowa City
Cafe del Sol, Coralville
Dave Campbell, Tiffin
Cedar Ridge Winery, Cedar Rapids
Cerniglia Enterprises, LLC, West Des Moines
Cheryl’s Fresh Salsa, Wellman
Clara Jane’s Jam, Coralville
Clear Creek Asparagus Co., Iowa City
Clear Creek Jam, Tiffin
Clear Creek Orchard, Collins
Cleverley Farms, Mingo
Clover Hill, Cedar Rapids
Peter Collette, Solon
Crowley’s Creations, Iowa City
Denison Mustard Company, Manilla
Echo Dell Farms, Kalona
F. Diamond, LLC, Ft. Madison
Fae Ridge Farms, Iowa City
Faeth Orchard, Fort Madison
Farmers Hen House, Kalona
Mike & Amy Finders, Iowa City
Fired Up Iowa City, Inc., Iowa City
Fish Plank, Kalona
Friendly Farm, Iowa City
Friends of Hickory Hill, Iowa City
Frontier Natural Products, Cedar Rapids
Gateway Natural Meats, Bellevue
Jim Gingerich, Wellman
Gluten Evolution, Iowa City
Anne Goetz, West Branch
Golden Acres, Tipton
Golden Ridge Cheese Co-op, Cresco
Jason A. Gomes, Waverly
18
new pioneer food co-op’s newsletter
Green Hills Harvest, Purdin
Happle Gourmet Foods, LLC, Williamsburg
Heavenly Organics, Fairfield
Mauro Heck, Iowa City
Henry’s Village Market, Homestead
Cheryl Hetherington, Iowa City
Hillcrest Garden Market, Marengo
Steve Horner, Iowa City
Marvin & Carolyn Hotz, Iowa City
Connie Houlden, Cedar Rapids
Innovative Growers, Galt
Inter Source, Inc., Cedar Rapids
J & B’s Chestnut Farm, Winfield
Jasper Winery, Newton
Just Chocolate, Iowa City
K & K Popcorn, Shullsburg
Kalona Organics, Kalona
Kirkwood’s Suncountry, Hopkinton
Scott Koepke, Iowa City
Kramer’s Specialty Foods, Comanche
Mike Krogh, Iowa City
Jeff Kuehl, Elkader
La Casa, LTD., Iowa City
Laughin Farms, Kalona
Linn Ridge Farms, Parnell
Living Foods, Fairfield
Karen Lyngdoh, Aberdeen
Maharishi Vedic City Organic Farm,
Maharishi Vedic City
Marilyn Farms, Kalona
Mariposa Farms, Inc., Grinnell
Vernon Mast, Iowa City
Maytag Dairy Farms, Newton
David Meyer, Tipton
Craig McCreary, Toledo
Theresa Mikulas, Lansing
Marvin Miller, Parnell
S. Duane Miller, Kalona
Milton Creamery, Milton
Moon Valley, Oskaloosa
Moorgate Farms, Kalona
Robert Morey, Iowa City
Marian Murphy, Iowa City
Noble Bee, South Amana
Northern Prairie Chevre, Woodward
Oak Hill Acres, Atalissa
Oasis Falafel, Iowa City
Organic Greens, Kalona
Tim Palmer, Cedar Rapids
Margaret Passeri, Iowa City
Perfect Blend, Mt. Vernon
Adam Perkins, Keosauqua
Pie-In-The-Sky, Bettendorf
Bob Pogemiller, Wapello
Janice Quinn, Tiffin
Rausch Farm, Conesville
Red Avocado, Iowa City
John Revolinski, Fairfield
Roasters Coffee House, Hiawatha
Derek Roller, Iowa City
Denise Salumeh, North Liberty
Stacy & Annie Savage-Webster, Iowa City
Scattergood Farm, West Branch
Seed Savers, Decorah
Jay Shaw, Iowa City
Shullsburg Creamery II, LLC, Shullsburg
Signshop, Coralville
Spa Solutions, Inc., Fairfield
Sprout’s Unlimited, Marion
Squier Squash / Donnelly Farms,
North English
Steve’s Business Equipment, Iowa City
Sunnyview Greenhouse, Kalona
Sutliff Cider, Lisbon
Swiss Valley Farms, Davenport
Tabor Home Vineyards & Winery, Baldwin
Suzie & Roger Treloar, Solon
Vanscoy Industries, Vinton
W.H. Brookhiser & Sons, Wever
Wallace Winery, West Branch
Wende’s Book Arts, Kalona
John Wietreg, Winfield
Gloria Williams, Iowa City
Lesa Williams, Kalona
Wilson’s Orchard, Iowa City
Windy Acres Farm, Kinross
Len Winkle, Coralville
Worm Pail, Hedrick
Zanzibar’s, Des Moines
Patti Zwick, Iowa City
grocery top picks
organic
BYTES
February’s Frozen, and So Are These Grocery Picks:
Glutino Gluten Free Pizza
Don’t give up on the foods you love! This “Duo Cheese” pizza is a great addition to
the celiac diet, with everything you’re craving, minus the gluten. $4.29/6.2 oz.
E. Coli, Food Safety
and Your Food Source
Glutino Gluten Free Macaroni & Cheese
A quick and easy mac and cheese made with brown rice pasta. It’s an ideal meal for
one, or a super side dish that’s ready to eat in minutes. $3.69/10.6 oz.
• 80 percent of non-organic beef in the
U.S. is slaughtered by four companies.
• 75 percent of non-organic pre-cut salad mixes are processed by two companies.
• 30 percent of non-organic milk is processed by one company.
• Depending on the time of year, up to
70 percent of the produce sold in the
U.S. comes from other countries.
Twin Hens Chicken Pot Pie
Handmade with certified organic veggies, free-range chicken, and a flaky, buttery crust.
Feed your family the quality ingredients they want without the hassles of homemade.
Perfect for Mom’s night off (she does get one, you know)! $7.99/11 oz.
Rudi’s Organic Bakery® English Muffins
Three varieties to choose from, including whole wheat, multi-grain, and spelt. A perfect afternoon snack – nothing goes with honey butter like a toasted English muffin. $3.19/2 oz.
Lifestream® Pie Oh My!
Available in four yummy flavors: Apple, Wildberry, Dark Cherry, and Pineapple.
Each pie comes with a “crisping wrapper” designed especially for your microwave.
Cute, portable, and fun to eat! $2.59/3 oz.
Temptation™ Chocolate Chip Cookie Dough vegan dessert
Buy it once for the spunky little devil girl on the package, buy it again because it
rocks! This “ice cream” is full-on vegan, peanut-free, tree-nut free, and egg-free. But
taste-free? Oh, contraire. $3.49/16 oz.
Ciao Bella Chocolate Sorbet
When Patrick introduces a product with the words, “Holy smokes! YUM!!” we believe him. Ciao Bella’s original recipe is from Torino, Italy. Authentic and divine.
$4.49/16 oz.
Alden’s Vanilla Ice Cream
Finally, a large container of organic vanilla ice cream. Floats! Sundaes! Shakes! Sodas! Grab a spoon and defy winter. $5.49/48 oz.
B
rown’s Floor Care
SINCE 1936
Professional Carpet & Furniture Cleaning
• Custom Binding, Serging, and Fringe
• Oriental and Custom Rug Sales
• Carpet Sales
Eastern Iowa’s Oriental Rug Cleaning Specialists
720 East Davenport Street
Iowa City 319-337-7721
Paws
Claws
&
Housecall Veterinarian
Dr. Ana Falk
Kasia’s Potato & Onion Pierogi
A Chicago favorite, these Pierogi were voted the city’s best four years running.
$3.99/14 oz.
319-621-4449
Traditional and
HOLISTIC Medicine
Acupuncture and Chinese Herbs
february 2007
19
organic
BYTES
Love Note
USDA Stacks Government Organic Panel
with Industry Reps
The OCA blew the whistle on the USDA’s appointment of four new representatives to the National Organic Standards
Board (NOSB) with strong ties to corporate agribusiness. The NOSB is the
organic community’s traditional watchdog over organic standards. According
to the Organic Foods Production Act of
1990, the USDA is supposed to appoint
a NOSB that is broadly representative
of the organic community, including environmentalists, consumer representatives, and scientists. But the USDA has
begun to arbitrarily fill vacant seats with
industry representatives from companies
such as General Mills and Campbell’s,
companies whose profits are almost entirely based on nonorganic crops grown
with synthetic pesticides and fertilizers.
Thousands of organic consumers have
responded to this outrage by sending
emails to the USDA demanding the removal of these appointees. The USDA’s
stonewalling so far indicates the agency
feels that its appointees, indeed, are as
“diverse” as federal law requires. In fact,
in a letter to the Syracuse New Times
Standard, the agency points out that diversity is truly present in the current industry appointees, pointing out that they
all work in different parts of the U.S..
Now that’s diversity! If you haven’t already done so, contact the USDA and
demand that true organic advocates be
appointed to the NOSB:
http://www.organicconsumers.org/rd/
nosb.cfm
20
new pioneer food co-op’s newsletter
Though born and raised in southeast
Iowa, I lived in the Boston, MA area from
1977–2003. I immensely miss the politically-progressive, ethnically-diverse area
of Boston—Jamaica Plain—where I last
resided (a funky neighborhood composed
of community activists, struggling artists,
locally-owned shops, a rather balanced
range of sexual orientations, et. al.).
Since relocating to Wayland, IA
(and, yes—I regularly make a 95-mile
round-trip to do my monthly shopping
at New Pi!) three years ago to assist my
aging parents, the one place where I most
feel like I’m back in Jamaica Plain ... is
when I shop at the original New Pioneer
Food Co-op.
Move better.
Feel better.
Quiet your mind.
1231 Gilbert Court
Iowa City 319.338.2674
www.friendshipyoga.com
Accessible to all ages,
body types and levels of conditioning.
Once while moving through this
store, loading my grocery cart, I—not
once, but twice—mistakenly moved on
with another couple’s grocery cart. We
all had a good laugh ’bout it and—after they observed that we were selecting
the same foods—they suggested that we
should cook and dine together sometime.
Though that never transpired, this type
of accidental interaction is how I came to
know several of my dearly-missed friends
back in Jamaica Plain. I love the feel of
your store and its inhabitants.
A. Joseph Wyse
what’s cooking at the co-op?
Thanks for your interest in New Pioneer cooking classes and wine
sampling events! Registration is required, so please contact Stephanie
Catlett at 338-9441, ext. 36, or scatlett@newpi.com to sign up. Classes
are held at the Coralville store unless otherwise noted.
Set the Mood with Finger Food!
Vegetarian Sushi Roll with Various Fillings
with Tim Palmer
Wed., Feb. 14, 6–8pm
with David Burt
Tues., Feb. 20, 6–8pm
& Tues., Apr. 17, 6–8pm
$30/person
$15/person
Are finger foods the ultimate aphrodisiac? They do allow you to relax
and enjoy some of the best of romantic edibles. Instead of fighting
crowds at your local restaurant, join Chef Tim Palmer of Clover Hill
Creations as he prepares enticing food you can eat and serve with your
bare hands. Arouse your taste buds with Fresh Oysters and Chipotle
Mignonette. Enjoy a mini tapas plate with Roasted Garlic and Tomato, Feta, Olives, Seared Shrimp, and Bruschetta. Next, try exotic
Roasted Figs with Maytag Blue Cheese and Prosciutto. Speaking of
finger licking good, try Boneless Pork Fingers with Tim’s Secret Sauce.
Naturally, it’s not really Valentine’s Day without chocolate, and we
didn’t forget! Sweet conclusions include Triple Dipped (can’t have too
much chocolate) Cheesecake Suckers and Double Dipped Chocolate
Strawberry Tuxedos. Savor some of our favorite wine selections, plus
a bonus taste of a Key Lime Pie Martini!
Cantonese Won Ton
with Kathy Lu
Thurs., Feb. 15, 6–8pm
$15/person
Celebrate the Chinese New Year February 18t by making perfect won
ton at home. Won ton, thin wheat dough wrapped around a filling,
can be served as an appetizer or as the main course. Chinese food enthusiast Kathy Lu will explain and demonstrate the techniques that
assure success, and students will have hands-on practice. Kathy will
prepare traditional Cantonese Won Ton soup using shrimp/pork filling. She will also demonstrate the popular contemporary approach
of frying the won ton for a delicious appetizer.
Dazzle 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 The Red Avocado restaurant.
Pizza from Scratch
with Chad Clark
Thurs., Feb. 22, 6–8pm
$15/person
Join Chad Clark as he prepares pizza, beginning with the dough
and ending with a dazzling array of possible toppings. He’ll 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, with
the opportunity to use excellent ingredients and customize the pie
to suit your crowd.
Soup as a Meal
with Jedn Bordón
Tues., Feb. 27, 6–8pm
$15/person
Hearty hot soup warms the soul and can be the main course when
accompanied by salad and bread. Jedn Bordón’s grandmother taught
her to be an adventurous cook, experimenting with ingredients and
quantities to satisfy her unique tastes. Join Jedn as she brings that
same spirit of adventure to Winter Squash and Mushroom Soup,
february 2007
21
what’s cooking at the co-op?
Vegetarian Chili, and Seafood Chowder. Jedn will make a beautiful
salad to accompany the soup and also provide some ideas on how to
enliven packaged soups.
Thai Spring Rolls
with Elizabeth Weinberg
Tues., Mar. 6, 6–8pm
& Thurs., Apr. 19, 6–8pm
to crochet by her mother at the age of five. Theresa has enjoyed crocheting as a pastime and recently sought to recycle old garments
through crocheting rag rugs. Folks at the Co-op liked the rugs. Soon
many asked for a class on the topic. “It’s good exercise for your arms
and hands, and you create an attractive and useful chair or floor cover,”
Theresa notes. Each student will receive instruction in starting a rug,
and a suitable crochet hook. Fabric will be provided to get started.
Students should bring a pair of sharp scissors.
$15/person
Seafood around the World
Thai spring rolls feature fresh and delicately flavored ingredients
wrapped in translucent rice noodles accompanied by dipping sauces
such as spicy peanut. Join Chef Elizabeth Weinberg as she demonstrates the preparation of spring rolls with shrimp, pork, bean thread
noodles, lettuce, mint, and cilantro. Learn to create a beautiful presentation by placing the ingredients artistically within the rice noodle
wrapper. Make and eat a unique roll using your favorite ingredients
in this hands-on class. We’ll sample several cold beers.
with Tim Palmer
Tues., Mar. 20, 6–8pm
Tapas in Piedmonte
with Charles Baker-Clark
Wed., Mar. 7, 6–8pm
$25/person
Many of us have enjoyed the tradition of tapas for a number of years.
When tapas enter our conversation, images of tiny plates and shared
experiences in small Spanish bars and cafés often arise. Is it possible that the essential ingredient associated with these experiences is
not just the food? Please join Charles Baker-Clark, author of Profiles
from the Kitchen: What Great Cooks Have Taught Us About Ourselves
and Our Food, in an experience that celebrates the ability of food to
bring people together. Our shared experience will plumb the gastronomic depths of both Spain and Italy. We will explore a variety of
antipasti associated with the Italian region of Piedmonte and adapt
them to the tapas tradition of Spain. En route, we will uncork a few
bottles of wine from Piedmonte and share some conversation about
food and cooking.
Crocheted Rag Rugs
with Theresa Mikulas
Thurs., Mar. 8, 6–8pm
$15/person
Theresa Mikulas, mother of CV cashier Mandy Offerman, was taught
22
new pioneer food co-op’s newsletter
$30/person
Imagine boarding your own private jet to travel the world over and
enjoy seafood dishes from a wide variety of cultures and cuisines. Join
Tim Palmer of Clover Hill Creations as we prepare and taste the best
in creative seafood recipes from your imaginary travels to seaport restaurants around the world. We promise not to leave your taste buds
stuck on the runway and you don’t even have to bring luggage! Our
travel itinerary features flavor stops to: Palermo, Italy - Lobster Fra
Diavilo Manta, Ecuador - Seared Wild Shrimp Ceviche with Avocado Sauce and Crunchy Corn Paris, France - Sole Amandine (or
Orange Roughy) San Antonio, Riverwalk - Seafood Cocktail Hong
Gai, Vietnam - Summer Rolls with Crab Puerto Nuevo, and Mexico
- Fish Tacos (Tilapia).
Indian Lamb Curry
with Shelly Sarin
Thurs., Mar. 22, 6–8pm
& Tues., Apr. 24, 6–8pm
$15/person
While growing up in Waterloo, Iowa, Shelly enjoyed her Punjabi
mother’s fresh Indian food. As an adult she continues to explore the
spicy and complex flavors of Indian cooking in her own home. Discover the scent and flavor of spices favored in Indian cooking. Learn
the basics of Indian meal planning and the role of condiments and
side dishes like chutney and raita. Join Shelly as she demonstrates the
preparation of an Indian menu featuring Rogan Josh (Lamb Curry),
Rice Pullao, Roasted Eggplant Raita, and Chapatti. Look for a special Indian dessert!
what’s cooking at the co-op?
Killer Epidemic! Are You Vulnerable?
Understanding Metabolic Syndrome
Lebanese Favorites
with Michelle Bayouth
Tues., Apr. 10, 6–8pm
with Kelly Cobb, MD
Tues., Mar. 27, 6–8pm
$20/person
$10/person
Do reports of increases in obesity, diabetes, hypertension, high blood
pressure, and high cholesterol make you want to go sit on the couch
and watch TV? Come get the weapons needed to fight your own
personal battle against the epidemic of illness and premature aging called Metabolic Syndrome. Exercise and a well-balanced diet
of wholesome fare are important elements in the fight against the
above-listed conditions, which often occur simultaneously. Join IC
Mercy Hospital internal medicine doctor Kelly Cobb to learn if you
are at risk, and how to make friends with your insulin levels through
choosing carbohydrates that are digested slowly. Sustainable weight
loss and reduced risk of cancer are also attractive benefits of choosing the low-glycemic diet.
Great French Wine under $20/Bottle
Health and pleasure may be found in the cuisine of Lebanon. Olives,
citrus, and grape vines thrive in the sunny Mediterranean climate. Join
Michelle Bayouth as she prepares some of her favorite Lebanese recipes, including Meat-Stuffed Arabic Grape Leaves (Yubra), a hearty
lentil-rice dish called Mujuddara, as well as Hummus, Cauliflower
with Fresh Lemon, Fettoosh Salad, and Cinnamon Oranges. We’ll
sample olives, cheese, and wine. Students will have a chance to practice rolling grape leaves.
Maharishi Enlightenment Center Store
Iowa City’s Old Capitol Mall • 201 S. Clinton St. • (319) 351-1107
(across Clinton from the “Active Endeavors” Store)
For more products and information: www.MAPI.com
Give the Gifts of Health and Beauty
with Jay Berry
Thurs., Mar. 29, 6–8pm
$20/person
A great deal of very good wine is being produced worldwide at this
time. Join wine enthusiast Jay Berry as he samples wines under $20/
bottle from France, featuring the areas of Bordeaux, Burgundy, and the
Rhone Valley. Both red and white wines will be included. In keeping
with the theme of excellence within a budget, we will sample popular, moderately priced cheeses.
Doreen Liss, LMT Massage Therapy
@E;<G<E;<EK
;<J@>E<IJ
8E; 8IK@JKJ
Located in Schaeffer Chiropractic
1100 6th St., Ste. 204
Coralville, IA 52241
319-354-7599
AC@NM
D?Q?FLS
J;CHNCHAM
;==?MMILC?M
@IFE ;LN
february 2007
23
Have a Heart
Every month, New Pioneer sends over 11,000 hardcopy Catalyst newsletters to our subscribers. An easy
way to conserve paper and save on the gasoline used
for shipping is to forego your oldtimey newsprint
Catalyst and sign up to receive a paperless copy via
e-mail. To subscribe to e-Catalyst, please contact
scatlett@newpi.com or call Stephanie Catlett at
(319) 338-9441. Each month, we’ll e-mail you a link
to the newsletter online, and you’ll get the warm,
fuzzy feeling of knowing that you helped save spaceship Earth. Thanks in advance to all who choose to
participate!
PRSRT STD
U.S. Postage
PAID
Spencer, IA 51301
Permit # 63
22 S. Van Buren St.
Iowa City, IA 52240
(319) 338-9441
open daily 7am–11pm
City Center Square, Hwy. 6 West
Coralville, IA 52241
(319) 358-5513
open daily 7am–10pm
www.newpi.com
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