winter catalyst 2016

winter 2016

Always FREE

Coupon inside!

5 Daily Practices to Give You a Good Clean Start

to 2016. Page 6

We're Your Year-round Farmers' Market

0

Page 12

fantastically frugal meals

Longing for Local

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

3338 Center Point Rd. NE • Cedar Rapids, IA 52402(319) 365-2632open daily 8am–9pm

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 Mel RolingPHOTOGRAPHY Ben Partridge & Mel RolingCONTRIBUTORS Genie Maybanks & Theresa CarbreyPRINTER Royle Printing, Sun Prairie, WI

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

BOARD OF DIRECTORS (year indicates when term expires)

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

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

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

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

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

CAITLIN SLESSOR (2018) (319) 389-6431, [email protected]

ZARA WANLASS (2018) (319) 800-9046, [email protected]

5 Daily Practices for a Clean 2016

Longing for Local in January

Fantastically Frugal Recipes

Co-op Cooking Classes

p. 6

p. 10

p. 12

p.18

IN THIS ISSUE

Board of Directors MeetingAll owners are welcome! Jan. 27 & Feb. 246:30pm, New Pi Store Support Offices22 S. Linn St., Unit 2A (3rd floor)Iowa City, IA 52240

Mar. 236:30pm, New Pi Cedar Rapids3338 Center Point Rd. NECedar Rapids, IA 52402

owne

r ope

n fo

rum

C

atal

yst O

wne

r Ope

n Fo

rum

is a

n op

port

unity

for o

wne

rs to

exp

ress

thei

r vie

ws a

bout

the

Co-o

p ex

perie

nce.

Subm

it co

mm

ents

to A

llison

Gna

de a

t any

stor

e or

em

ail a

gnad

e@ne

wpi

.coop

. No

mor

e th

an 50

0 w

ords

. Dea

dlin

e fo

r the

Apr

./May

/June

iss

ue is

Mar

. 2, 2

016.

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.

Super Limited Release Scotch Ale Brewed and blended by local Madhouse Brewery after aging in

local Cedar Ridge Bourbon and Single Malt barrels.

New Winter

Hours

new pioneer food co-op’s newsletter2

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

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

..

.

Letter

don'

t m

iss

your

nex

t catalyst

!sig

n up

at

ww

w.n

ewpi

.coop

for

inbo

x de

liver

y –

and,

if y

ou'd

like

, em

ails

abo

ut o

ur sa

les &

eve

nts t

oo.

New Pi means good, clean, and affordable food!

DEAR FELLOW CO-OP SHOPPERS, I think we can all agree that eating organic, whole foods is good for us – better

than factory-processed, genetically modified, or chemically-treated foods. Many of us have made it a priority to eat “good clean food” as much as possible, as a way of taking good care of our bodies, our community, our environment, and our families. But what if you’re on a budget? Can you afford to eat organic? New Pi emphatically says: YES! Like many families, my family hasn’t always found it realistic to be 100% pure when it comes to the food we eat. We wish we could ALWAYS buy organic, sustainable, and local foods, but we sometimes compromise. We prioritize the items we won’t compromise on – like meat, seafood, and dairy, and the “dirty dozen” produce items (www.s.coop/dd15) – and we do our best on the other items. We buy stuff when it’s in season, on sale, or in bulk, as much as possible. As long as I’ve been on the Co-op Board of Directors, New Pioneer has been striving to make it easier and more affordable for everybody to choose organic. Historically, the Co-op has priced staples like bread, milk, and eggs as low as we possibly can, and with our new “Co-op Basics” program, we are adding more and more items to that list. Keep an eye out for the new purple tags in all three stores to locate hundreds of household staples (think pasta sauce, beans, peanut butter, and toilet paper) with everyday low prices. Most of the Co-op Basics items are organic and all of them have good, clean ingredient lists (that goes for our entire store). You might be surprised to know, too, that our regular price checks – we directly compare our regular prices to the prices on the shelves of other retailers selling the same items throughout the year – show that we’re very competitively priced when comparing “apples to apples” (organic vs. organic or local vs. local). One way we’ve been able to do this is by joining a pool of more than 160 food co-ops across the nation to increase our buying/bargaining power, reduce our costs, and pass those savings on to you by offering outstanding sale prices (several dollars off – not just several cents off) on items our owners and shoppers love. My family strives to keep increasing the ratio of good clean food in our pantry and fridge. Thanks to the Co-op’s ongoing efforts to make sure everyone can afford to shop local and eat organic, it keeps getting easier to stretch my family’s grocery dollars right here at OUR very own grocery store. See you in the friendly aisles!

Jen Knights, New Pi

Board Member

owne

r ope

n fo

rum

C

atal

yst O

wne

r Ope

n Fo

rum

is a

n op

port

unity

for o

wne

rs to

exp

ress

thei

r vie

ws a

bout

the

Co-o

p ex

perie

nce.

Subm

it co

mm

ents

to A

llison

Gna

de a

t any

stor

e or

em

ail a

gnad

e@ne

wpi

.coop

. No

mor

e th

an 50

0 w

ords

. Dea

dlin

e fo

r the

Apr

./May

/June

iss

ue is

Mar

. 2, 2

016.

Cedar Rapids Hours Starting Jan. 2: 8am-9pm daily

From left: Jen, Ted, Arlo, and Mae Knights

Winter 2016 • www.newpi.coop 3

QA:

Owner Beat

Why do you feel shopping the Co-op is a healthy choice for your family? Theresa Carbrey,

New Pi Education

& Outreach

“My best friend from childhood, Karen Hermansen, drove all the way from Chicago to eat lunch with me today at the Cedar Rapids Co-op Deli! Whenever I get to choose the lunch spot, I come here because I am on a restricted diet. I think about the saying: ‘The dietary choices you make all your life catch up with you at age 65!’” – Karen Chin (left) and Karen Hermansen at New Pi Cedar Rapids

1 2

2

“I like to eat from my regional food shed, and the Co-op gets that. I usually buy my food directly from the farmer, but when I‘m on the road, the Co-op helps out. I’m in the middle of a 28-day cleansing detox fast, with no wheat, dairy, corn, or processed ingredients, so I’m grateful for the Co-op’s clear signage and many choices!” – Paula Neuhaus at New Pi Iowa City

3 4

“The Co-op offers so many healthy choices! My husband and I enjoy the genuinely fresh seafood, and feel good about the sourcing.” Daughters (left to right) Zia, Niah, and Aura are fond of Co-op desserts, including Izzy soda, Chocolate Mousse Cake, Chocolate Croissants, and Chocolate Chip Cookies. – Erika Lauer and daughters at New Pi Coralville

1

“Tonight I am buying leeks. They are a ‘prebiotic,’ which is a specialized plant fiber that beneficially nourishes good bacteria already in the bowel. I will serve them with Seabass, fennel, and a kefir cheese garnish. Seafood is a natural source of healthful fish oils, and makes a delicious meal!” – Marie Crowley at New Pi Coralville

4

“ I appreciate the organic produce, and I like to support local growers. I’m a kale-aholic! I use it to make Mean Green Juice, and I make a great hot Japanese dish with kale, toasted sesame seeds, brown rice vinegar, and tamari.” – Tim Mullaney and daughter Emily at New Pi Coralville

3

5 5

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

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

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

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


New Pi’s Whole Wheat Bread

Ingredients: Local organic Early Morning Harvest whole wheat flour, water, non-GMO canola oil, organic Fair Trade sugar, salt, yeast.

New Pi’s House-made Fog City SaladIngredients: Pasta, water, Spectrum non-GM canola oil mayonnaise (expeller pressed non-GM canola oil, pasteurized whole eggs, filtered water, honey, distilled white vinegar, sea salt, mustard, lemon juice concentrate), organic celery, local Milton Creamery Prairie Breeze Cheddar cheese, peas, red pepper, organic green onions, local honey, apple cider vinegar, kosher salt, pepper.

VS.

VS.

New Pi’s Pepperoni PizzaIngredients: Crust: Water, wheat flour, organic wheat flour, salt, yeast. New Pi Pizza Sauce: Organic Muir Glen tomatoes, extra virgin olive oil, salt, local Frontier Co-op garlic. Toppings: Mozzarella, Parmesan, Applegate uncured pepperoni (pork, sea salt, less than 2% of: dextrose, celery powder, spices, paprika, paprika extract, garlic, lactic acid starter culture).

Competitor's Pepperoni Pizza

Competitor's Cottage Wheat Bread

Ingredients: Enriched bleached flour, water, whole wheat flour, high fructose corn syrup, potato flakes, yeast, soybean oil, wheat gluten, contains 2% or less of each of the following: salt, honey, molasses, calcium sulfate, dough conditioners (one or more of the following: mono-and diglycerides, ethoxylated mono-and diglycerides, sodium stearoyl lactylate, calcium peroxide, DATEM, ascorbic acid, azodicarbonamide, enzymes), caramel color, calcium propionate (preservative), yeast nutrients (monocalcium phosphate, calcium sulfate, ammonium sulfate, and/or calcium carbonate), wheat bran, corn starch, distilled vinegar, soy lecithin, milk, soy flour.

Competitor's Deli Pasta SaladIngredients: Rotini pasta, golden Italian dressing (soybean oil, water, vinegar, corn syrup, salt, dehydrated onion, garlic powder, xanthan gum, dehydrated red bell peppers, spices, artificial color (yellow 5 and 6), propylene glycol alginate, lemon juice concentrate, calcium disodium EDTA (preservative), paprika oleoresin), co-jack, mild Cheddar, part-skim Mozzarella, ripe olives, green olives, carrots, red onions, green peppers, grape tomatoes, garlic herb seasoning.

Ingredients: Crust: Original dough mix (enriched wheat flour, soybean oil, sugar, salt, contains less than 2% of: calcium sulfate, hydrogenated vegetable oil, inactive dried yeast, magnesium carbonate, potassium bromate, salt, sodium aluminum phosphate, sodium bicarbonate, tricalcium phosphate, water, yeast, soybean oil). Sauce: Crushed tomatoes, spices, salt, dehydrated garlic, sugar, dehydrated onion, garlic powder, extra virgin olive oil, soybean oil, xanthan gum, citric acid. Toppings: Mozzarella, pepperoni (pork and beef, salt, flavoring, contains 2% or less of water, dextrose, smoke flavoring, lactic acid starter culture, garlic powder, oleoresin of paprika, sodium nitrite, BHA, BHT, citric acid).

VS.

ingredients we use. You already know there’s a world of difference between our bread and “theirs.” We use top quality flours in our breads, including organic wheat flour and local organic Early Morning Harvest flour, grown and milled in Panora, Iowa! But these simple, local ingredients are just the beginning. Did you know we use the best quality local ingredients throughout everything we serve? Take, for example, one of our best-selling salads: The Fog City Salad. It’s a simple creamy pasta salad with bites of Cheddar and peas. But, it isn’t ordinary! We use what America’s Test Kitchen (that great show

on PBS) called the “BEST CHEDDAR IN AMERICA”! And, the Prairie Breeze Cheddar is local, made by Rufus and family in Milton, Iowa. The mayo is certified non-GMO from Spectrum, and the salad is sweetened with local honey. Heck, every drop of honey we use is Iowa honey! And, we threw in a simple pizza comparison for you, too. We’ve got your family covered for convenience with clean, truly all-natural ingredients. You deserve to relax and enjoy healthful, delicious foods every day! – Genie Maybanks, New Pi Customer Service Coordinator

New Pi is proud to off er foods free of Weird ingredients.

Theresa Carbrey,

New Pi Education

& Outreach

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

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

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

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

AT THE CO-OP, GREAT CONSIDERATION GOES INTO THE

Ingredient Comparison


5 Daily Practices to Give You a Good Clean Start to 2016

Did you know that parabens have been found in breast cancer tissue and breast milk? We actively pursue organic ingredients and paraben-free products on your behalf, and our products are also free of unnecessary artificial colorings. Plus, all our body care products are animal-friendly: no animal testing here!

Your skin is your largest organ, and 60% or more of what you put on your body is absorbed into your body. We stock our shelves at the Co-op with the belief that the products you put on your body ought to be as safe and natural as the food you eat.

NEW Owner Discount:

Tiffani Green at New Pi Cedar Rapids with local Aura Cacia essential oils.

5% Off New Pi Brand Vitamins & Supplements EVERY DAY! Cannot combine with our other owner deals: 10% Off All Supplements First Tuesday of the Month for All Owners or 20% Off Supplements Every Monday for Senior Ownersnew pioneer food co-op’s newsletter6

De-stress & Melt Away the Winter Blues Essential Oils The cold, dry, and dark of winter can make the season a trying one. Using essential oils can be a great way to fight off the winter blues and help ease some of the symptoms brought on by winter weather. For those just starting to experiment with essential oils, Aura Cacia – a local company that’s popular across the nation – makes a number of pre-mixed blends that are a great introduction. Aura Cacia’s Pep Talk is a blend of citrus, cardamom, and mint, offering a zingy, energizing scent. This would be great in a room diffuser or even just a couple drops in the shower or bath for an energizing boost on those days when it’s hard to get going. To soothe cold symptoms, Medieval Mix blends aromatic herbs like eucalyptus and rosemary with lavender and citrus. I like to add it to a pot of boiling water or a humidifier to help soothe nasal congestion and dry throat. You can also mix and match the scents you particularly like to make something of your own. This time of year, I’m drawn to the scents associated with winter baking. My favorite combination is nutmeg, clove, and cinnamon – it’s spicy, cheering, and smells amazing. I like to combine them in a rollerball tube (which we have on our shelves for you) with a carrier oil – I use grapeseed – and wear it as perfume all winter long. You can also add essential oils to lotion or body wash (we carry an unscented Alaffia body wash, but vanilla also plays nicely with almost any scent). Enjoy! – Tiffani Green, New Pi Cedar Rapids Wellness

Get Well & Stay Well Wellness Formula When I notice people around me getting sick, I take Wellness Formula along with my multivitamin (we have whole food multivitamins which can be better absorbed by the body – and many of them are certified non-GMO and gluten free, and 3rd party tested to ensure purity, unlike what you’ll find elsewhere). If I feel like I’m coming down with something myself, I up the frequency to match the suggested use on the package, and most often shoo off any sickness before it can take hold. (Tip: It’s on sale through March!) – Justin Walsh, New Pi Cedar Rapids Wellness

5 Daily Practices to Give You a Good Clean Start to 2016

Get Aluminum Out of Your Deodorant Sweat is a normal, biological process for expelling toxins and regulating body heat; however, whether you regard the odorous emission as a healthy musk or a violation of most air quality standards is a matter of personal perspective! If you choose to do battle with your scent, we have you covered at New Pioneer – all free from the potentially harmful influence of aluminum and parabens. In fact, the Primal Pit Paste line is so clean that the entire ingredient list (many of them organic) can be found on our shelves, and it works great! However, the effectiveness of any deodorant is reliant on the same thing: clean pits. Odor is the metabolic by-product of "bad" bacteria breaking down the protein and fatty acids in sweat, so applying deodorant to a stinky pit transfers that activated "bad" bacteria onto your deodorant applicator. So, wash your pits! – then apply. – Amanda Bloomer, New Pi Iowa City Wellness

1

2

3

DHA Docosahexaenoic Acid, also known as DHA, is a primary component in the brain, nervous system, retina, skin, and testicles. For women who are pregnant, trying to get pregnant, or breast feeding, current research shows that fetal development of the brain, eyes, and nervous system is aided by extra DHA (300 mg recommended daily), and pregnant women supplemented with DHA also report higher rates of attentiveness and better vision. DHA research is also showing that it may reduce the effects of aging on a chromosomal level, and aid in stroke recovery. For men, DHA is likely to be a key component of the formation of a part of a sperm cell that aids in fertilization. DHA is part of all fish oil supplements, but if you’re looking to boost DHA specifically, DHA Xtra from Nordic Naturals is the way to go. While many other companies use a process that strips the glycerides from the backbone, Nordic Naturals uses a process that keeps the triglycerides as a whole unit of three glycerides and a backbone that allows for better absorption. Plus my favorite part: No fishy burps. – Kelly Klein, New Pi Coralville Wellness

Tiffani Green at New Pi Cedar Rapids with local Aura Cacia essential oils.

5 Daily Practices


Go Simple & Gentle In Skin Care Your skin is your largest organ of absorption and detoxification, and that’s a lot of surface area to protect and maintain. Some of that important work has to be done from the inside out, but when you’re directly managing your skin health, simple and gentle is best. FACIAL OIL MOISTURIZERS We’ve all been instructed to be discerning of food ingredient labels by their length and pronounceability, and the same holds true for skincare. Single ingredient facial oils are the most straightforward facial care system you can practice. It may seem counterintuitive to add oil to your face, especially in cases of oily or acne-prone skin, but the right combination of moisture and oil can assist the body in regulating both instances of overproduction and underproduction of sebum by encouraging a healthy pH. This increases skin cell turnover, maintains hydration, and convinces over-worked sebaceous glands that the job's already been done. Argan oil has a comedogenic rating of 0 (it won't clog your pores), it's light, highly absorbable, and has naturally-occurring vitamin E. Press oil onto a damp face, such as right after washing with a gentle cleanser; the oil will create a barrier to seal in the extra moisture and rebalance the skin. A little goes a long way, so use just enough to ensure full coverage and allow it to completely absorb before adding more or applying makeup. Particularly during these dry winter months, trade out a conventional moisturizer for an organic facial oil. – Amanda Bloomer, New Pi Iowa City Wellness Evan Healy products work with our skin’s natural ability to “breathe.” Our skin rids the body of toxins, and also absorbs beneficial compounds like those found in rosehip seed oil and argan oil. Their kits make a great introduction to this great, clean company and include a cleanser, hydrosol, serum, moisturizer, and clay mask!

– Justin Walsh, New Pi Cedar Rapids Wellness

Clean Ingredients ON Your Body as well as IN Your Body ALAFFIA Alaffia Fair Trade products are one of the best deals on our shelves (in my opinion). Alaffia is a skin and hair care company grounded in the traditions of Western Africa and based in Olympia, Washington (the company’s co-founder is from Togo, West Africa). They use traditional Togolese plants such as shea and coconut as a base with very limited additives for their shampoos, conditioners, bubble baths, body washes, lotions, hand soaps, face washes, and face creams. Alaffia is a part of our Co-op Basics program, which guarantees low prices everyday for everyone, and they come in great value sizes. Plus, they have wonderful scents and are just awesome products! Your purchase supports the people of West Africa, helping them gain access to healthcare and education, building schools, donating bicycles and eyeglasses, removing young women from the sex trafficking industry, and increasing access to health clinics – more info at www.alaffia.com/empowerment

– Laura Shorey, New Pi Coralville Wellness

4

55 Daily Practices


Whether it’s on your list of this year’s resolutions or not, consider planning for

pregnancy before the stork comes knocking: “A lot of people don’t realize that the preconception year matters,” points out Theresa Carbrey, New Pi Outreach Coordinator. “The preconception year is the time to really start taking care of one’s health,” to prepare your body to provide the optimal environment for you and “future baby” to thrive. So if nesting is on the horizon, now’s the time to invest in a healthy, balanced, diverse diet (focus on home-cooked or unprocessed meals, like our ready-to-eat meals at the Co-op), make exercise an enjoyable habit (think regular yoga, swimming, gym, dance, or whathaveyou classes with friends), and

– ideally before you start trying to conceive – start taking those prenatal vitamins. Even if you’ve never been a pill popper, pre-conception is the time to make one pill a day part of your routine for one important reason: folic acid. Like most vitamins and minerals, a balanced and diverse diet should deliver it (if that diet’s truly balanced and diverse), but folic acid is the key element in extremely early fetal spinal development so it’s absolutely not worth the risk of missing the full amount required. We carry it both in simple folic acid supplements or as part of our prenatal daily multivitamins, both super affordable. The same goes for a DHA supplement. Whether you’re interested in fish oil and DHA for their potential brain and eye boosting abilities for yourself or not, studies show DHA is linked to improved

Your Healthy Year Ahead:

fetal cognitive and eye development. Our Prenatal DHA from Nordic Naturals gets the highest purity and non-mercury ratings around and is great to start before or early into your pregnancy (More on DHA on page 7).

HOSTING A DINNER PARTY, POTLUCK, OR MOVIE NIGHT? Assuming you don’t feel like telling friends you’re trying to conceive, the Co-op’s tart cherry or pomegranate juices from R.W. Knudsen are dead-ringers for red wine, and our sparkling apple cider from the same folks is imperceptible from a hard cider – unless someone drinks out of your glass, that is (if a friend wants a taste, mention the tickle of a cold in your throat). Pour yourself a glass before the doorbell rings and settle in for a night of sipping on something that – despite the lack of alcohol – is really rather delicious.

To keep things moving digestively, keep dried fruit in your bag to snack on to balance out all those crackers. Try our prunes (stop sneering – try ours to find out what you’ve been missing), dried pineapple (unsugared – you’ll never go back to the sweetened stuff), dried mango (high in fiber), or our delicious (and very transportable) fruit leathers. Best of luck on your new adventures!

Setting the Table for Pregnancy Tips & Tricks in

Dried organic mangoes are great snacks on-the-go.

Organic prunes are actually quite delicious!

Instant oatmeal is a great 'emergency' snack to keep in your desk drawer.


Maharishi Vedic City Organic Farm Fairfield, Iowa Basking in the warm greenhouses at Maharishi Vedic City Organic Farm in Fairfield, kale and chard are living it up. They’re thriving in the humid air of their three-acre greenhouse, along with rows of cucumber, pepper, and tomato plants. Established in 2003, the farm focuses on growing produce with “taste and quality that has been lost in today’s commercial food supply.” Through the use of biodynamic methods, intensive soil building practices, and applying the knowledge of Maharishi Vedic Agriculture, they work to grow produce with “the highest nutrient value, conferring the greatest benefit to your health.” The group's knowledge isn't limited to vegetables – they also care for the ecological sustainability of their farm, irrigating from a nearby pond and powering it with a wind turbine.

ON OUR SHELVES THIS WINTER: All organic & local green kale, lacinato kale, scarlet kale, rainbow chard, & red chard.

Thanks to Maharishi Farm, we have organic, LOCAL kale all year round!

ON OUR SHELVES THIS WINTER: All organic, locally processed & frozen blueberries, strawberries, cranberries, mixed vegetables, peas, corn, spinach, & green beans.

Sno Pac Frozen Vegetables Caledonia, Southeast corner of Minnesota

Sno Pac is a family owned and operated organic farm and processing plant that began around 1900 and has been organic since the beginning (Have you heard the phrase: “Organic food – what your grandparents used to call ‘food’!?), and certified organic since 1943. “Our peas and green beans are grown right here, most less than 40 miles from Caledonia,” President Pete Gengler notes. He co-owns the company with his brother Nick – they’re the family's 4th generation to run it. Their great-grandfather J.P. Gengler established the business with the belief that food and farming did not need to have added chemicals or pesticides, with both concern for the health of the people eating his products, as well as being a good steward to the land. Why do Sno Pac’s frozen vegetables taste better? “I might be biased, but I think it’s the Midwest soil for the most part. I really think things taste better from this area,” Pete affirms. “We farm 3,000 acres of vegetables ourselves,” to bring in as much local produce as possible to freeze and package, Pete explains. They work with other farmers to get local produce whenever possible, including sourcing as many organic cranberries as they can from an Indian reservation’s bog in Wisconsin. Before eating healthy became popular, people bought Sno Pac (organic) vegetables because they tasted great. Folks still come directly to their plant

– many of them third or fourth generation Sno Pac customers

– to pick up their annual supply of vegetables. Today, this 4th generation of family farmers continues to be committed to the future while staying connected to their past.

Longing for local in January?

vegetable farmers or vegetable freezers, pasta makers or ranchers. We are truly rooted in and committed to supporting our neighbors and community, and providing you with the best food possible. Choosing the local option truly does make an impact: just in the past year, your local purchases at New Pi sent over $2 million to local producers!

Pete Gengler, the family's 4th generation to lead Sno Pac.

AT NEW PI, LOCAL DOESN'T STOP WHEN THE FROST HITS! WE SUPPORT LOCAL FARMERS AND PRODUCERS YEAR-ROUND, BE THEY


Zaza’s Pastas Iowa City, Iowa

Julie Parisi handcrafts her flavorful pastas (delicious simply with butter or good olive oil) in small batches, cutting her ravioli by hand, in Iowa City. Her quaint storefront on Bowery Street is actually New Pioneer Food Co-op’s original home! Julie learned to make pasta at her grandmother’s apron strings: “I started when I was young next to my grandmother, helping her in the kitchen – we made pasta every Sunday for our family. That’s where I fell in love with making pasta.” That love grew and she took a big leap: “I started making pasta for a living just a few years ago at the farmers’ market.” You won’t find pasta made with better ingredients: “We incorporate a few different flours to make our pastas, and one is a local organic flour from Early Morning Harvest, grown and milled here in Iowa.” It gives her pastas a different texture from other dried pastas, much “more like a fresh pasta, even though it’s dried and you can stick it in your pantry when you go home. When you cook it, it has the flavor and texture of a fresh pasta.” Julie’s always coming up with new flavors: look for seasonal asparagus-flavored pasta in the spring and garlic sriracha in the summer!

Thousand Hills Premium Natural 100% Grass-Fed Beef Cannon Falls, Southeastern Minnesota

Todd Churchill's young family inspired him to learn more about his food – “Where it came from, what was in it, its nutritional value, its affect ecologically, etc.” When he came across Michael Pollan’s New York Times Magazine article “Power Steer,” it opened his eyes to how fraught with problems our conventional beef production method is, and “Frankly, how it could be improved through keeping cattle on grass throughout their life.” Todd started purchasing and tasting a great variety of grass-fed beef, which is higher in omega-3s and lower in cholesterol and saturated fat than grain-fed beef, and found: “Some delivered delicious taste and texture and some, well, let’s just say, left room for improvement. I quickly learned that raising delicious 100% grass-fed beef was both a science and an art.” He did his research and soon learned the many reasons behind the variation: “Cattle genetics, types of forage, forage diversity, seasons, moisture, minerals, soils, and many other factors all play a role in raising delicious-tasting, healthful grass-fed beef.” In 2003, he went all-in: “I launched Thousand Hills Cattle Co. and was raising 100% grass-fed beef on my farm, and sourcing from local farmers who were already committed to this model of raising beef. We learned from each other as we strived to produce the best beef possible.” Today, Thousand Hills sources beef from small Midwestern independent family farms that must meet the most stringent requirements around: heritage breed cattle raised and finished on a 100% non-GMO non-sprayed grass and forage diet in non-confinement, free-range rotational grazing environments, and humanely handled with low-stress methods throughout their life. They have the highest standards because we at New Pi have the highest standards for flavor, safety, humane raising methods, and environmental effects.

ON OUR SHELVES THIS WINTER: Local handmade pastas in many flavors and shapes with local & organic ingredients.

ON OUR SHELVES THIS WINTER: 100% grass-fed beef, with their promise: no artificial hormones, no antibiotics, non-confinement, no GMOs, no grain, no grain byproducts... never, ever.

Julie Parisi makes pasta by hand in her shop in Iowa City.


We’ve got delicious news for you: cooking at home is still the best way to eat well and very economically. These recipes will get

your home smelling scrumptious and everyone asking for seconds.

$10 Dinner for 4

Adapted from Marcella Hazan's Essentials of Classic Italian Cooking 28-oz. can of Muir Glen whole peeled tomatoes 5 T. local Kalona SuperNatural Organic Butter 1 organic onion, peeled and cut in half salt 1 lb. Field Day Organic Spaghetti optional: New Pi Pain Puttanesca or Ciabatta Bread or Italian Baguette 1 local organic garlic clove Parmesan cheese, grated mixed salad greens on the side

This is perhaps the most famous recipe created by Italian cookbook author Marcella Hazan. Food bloggers have been

obsessing over this sauce for years – and for good reason. You can make it blind folded, the ingredients are ridiculously humble, and the end result is deliciously rich. I make this regularly for our family of 5 and it’s always a crowd pleaser. The original recipe calls for removing the onion at the end, which suits my five-year-old just fine, but my wife and I are of the opinion that it’s even more flavorful when you leave it in.

– Ben Partridge, Marketing Coordinator

Combine the tomatoes, their juices, the butter, and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a slow simmer for about 45 minutes, or until it reaches a consistency you like. Stir occasionally, mashing any large pieces of tomato with a wooden spoon.

Marcella Hazan's Tomato Sauce with Onion and Butter

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

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

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

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

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

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

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

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

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

fantastically frugal recipes


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

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

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

Boil pasta in generously salted water until al dente; drain. The recipe calls for discarding the onion, but I like to scoop out the halves into a small serving bowl before tossing the sauce with pasta. That way everyone can have their choice of whether to add the onion to their portion. I think the large chunks of tomato-poached onion make the dish more attractive and add a nice texture. Toss sauce with pasta and serve with or without grated Parmesan cheese and a loaf of New Pi bread (cut it into thin slices, toast them under the broiler until slightly golden, and rub the crusty sides with a clove of garlic).

Vegan Spiced Carrot Muffins Recipe courtesy of Alex Gassman, New Pi Coralville Produce Lead 2 T. ground flaxseed ⅓ c. water 2 c. all-purpose flour 1 c. rolled oats + 2 T. for topping 2 t. baking powder ½ t. salt 2 t. ground cinnamon ½ t. ground nutmeg ½ t. ground ginger ½ c. coconut oil 2 c. grated carrots (about 3 medium carrots) 1 c. unsweetened almond milk ¾ c. packed brown sugar 2 t. vanilla extract

Creamy, Cheesy Mushroom Polenta Recipe by Genie Maybanks, New Pi Customer Service Coordinator Serve warm as a creamy side with a meat or vegetable ragu, or let it set and cut set polenta into cakes to sear in oil. 2 T. butter or olive oil handful of mushrooms, chopped 1 clove garlic, chopped 4 c. water 1 T. Chicken or Mushroom Better than Bouillon 1 c. polenta (tip: one bulk scoop is one cup) ¹⁄₄ c. Stella Parmesan cheese *optional: add crushed red pepper flakes

Jacques Pepin’s Lentil, Barley, & Sausage Soup Recipe courtesy of Allison Gnade, Editor Serves 8-10 1 lb. lentils, washed and drained ½ c. pearl barley 4 qts. chicken stock 2 hot New Pi house-made Italian sausages, cut into ½-inch pieces 1 T. herbes de Provence 1 T. salt 2 medium leeks, cut into ½-inch pieces and washed 1 large onion, peeled and cut into ½-inch pieces (about 2 c.) 2 carrots, peeled and cut into ½-inch pieces (about ¾ c.) 5 large cloves garlic, peeled, crushed, and coarsely chopped (about 2 T.) ½ t. hot sauce or offer at the table (optional) ½ c. grated Monterey or Pepper Jack Cheese Place all of the ingredients except the hot sauce and cheese in a large pot and bring the mixture to a boil. Reduce the heat to very low, cover, and cook gently for 1 ½ hours. Emulsify the soup with a handheld immersion blender for 8-10 seconds to make the mixture somewhat creamy. Or, process 2 cups of the soup in a blender or food processor for 20 seconds, then combine the purée with the remaining soup. Add the hot sauce to the soup or offer it at the table for individual garnishing. Serve with the grated cheese. Note: When reheating leftover soup, thin it, if necessary, by adding a little water. Enjoy!

_________________________________________________

________________________________________________________________________

Heat butter or oil in a pot and add mushrooms and garlic. Sauté until golden. Add water and bouillon and bring to a boil. Slowly stir in polenta. Turn down to medium heat and continue to stir for 20 minutes. Add cheese. Serve warm, or pour into a greased cake pan, muffin tins, or mold to set.

20-second increments until just melted. Remove from the microwave and stir in the carrots, almond milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined. Divide the batter between muffin tins; just over ⅓ cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats. Bake until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15-18 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Preheat oven to 375°F. Grease or line the cups of a 12-cup, standard-size muffin tin. In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside. In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger. Place the coconut oil in a microwave-safe, medium bowl and microwave at 50% power in

Vegan Spiced Carrot Muffins continued...

Marcella Hazan's Tomato Sauce continued...

Marcella Hazan's Tomato Sauce with Onion and Butter

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

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

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

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

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

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

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

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

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

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

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

Fantastically Frugal Recipes


HOLY { NEW PI }

GUACAMOLE!

House-made by our produce team using the freshest ingredients and a secret recipe that’s been perfected over the course of a decade.

winner of the most sought after store sample award

“the ultimate game day super food” – Pro Chip-Dipper

“a great addition to your daily oasis hummus habit ”

COUPON VALID THRU MARCH 31, 2016

8 oz. tub

GUACAMOLE HOUSEMADE

1 HOUSEN E W P I

– Chickpea Devotee & Avocado Aficionado

It’s no secret that food prices are on the rise throughout the country – it’s having a

significant impact on everyone’s grocery bills everywhere, no matter where you do your shopping. But whether you’re feeding a family or are an individual on a fixed income, it doesn’t mean organic products shouldn’t have a place in your shopping cart. We’re doing our part to make healthful food affordable to everyone, introducing our new Co-op Basics line of clean and organic foods and products with very economical prices! At the Co-op, “We’re committed to improving our selection and prices so that everyone can find more value on our shelves,” explains New Pi Purchasing Manager Sue Andrews.

“Healthy, clean food should be accessible for everyone, and that’s exactly what our Co-op Basics line of groceries is all about.” Our Co-op Basics line offers great low prices

“great” lightly: we’re not talking a nickel off, we're taking dollars off), which change twice a month – plus our weekend flash sales (if you’re not getting these in your inbox, sign up at the top of www.newpi.coop to get in the know). These new Co-op Basics offer low prices on clean grocery staples available on our shelves every day. Everyone’s invited to take advantage of these great deals to make grocery dollars stretch further.

Shop the purple tags!

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

Stretching Shopping Dollars

everyday for everyone on hundreds of grocery staples. Just look for the purple tags in our stores. We may be a small, locally-owned grocery, but that doesn’t stop us from finding creative ways to get you great deals. “As a food co-op, we work with over 160 food co-ops across the nation to combine our buying power to offer the best sales in the area on organic groceries,” points out New Pi Marketing Manager Jenifer Angerer. Hopefully you’re already taking advantage of our great sales (and we don’t say

Co-op Basics


Mystery Wines to keep you guessing!

Cuvee Penya Cotes Catalanes 2014I’ve been privileged to travel with the importer of this fine wine twice in the past 9 years, and he has a knack for finding wines that really over-deliver. Robert Parker's Wine Advocate had this to say: "Terrific. Kirsch, dark berry, fruit, spring flowers, pepper, and violets. Supple, forward, and lively. A rocking value." 'Nuff said. – Tom, New Pi Wine Guy

J. Portugal Ramos Reserva 2013A classic blend of Trincadeira and Aragonez that gets just a bit of international jazz from a dollop of Syrah. Translucent in the glass – transcendent in the mouth – and red fruits and spice dominate with generous and extremely fresh fruit. Think of this wine as respecting tradition while acknowledging the new world. – Tom, New Pi Wine Guy Domaine de Poix Touraine 2013/2014Think of this Loire Valley Sauvignon Blanc as ‘poor man's Sancerre.’ Lovely straw yellow in the glass, bright with tropical notes and herbs on the nose, and dry with brilliant clarity in the mouth. Finishes with a burst of minerality and bright acidity. – Tom, New Pi Wine Guy

8

Cross Springs Pinot Noir 2014Vanilla, cherry, and cola on the nose, full and ripe in the mouth, with generous red cherries mingling with oak. If you're a fan of the Meiomi 'riper is better' style, check this out and save yourself enough $$$ to buy a great sandwich for lunch – you can thank us later. – Tom, New Pi Wine Guy

Corvidae Riesling Yakima Valley, Washington StateProduced by renowned winery Owen Roe, this wonderfully structured Riesling offers up stone fruits on the nose (think apricot and ripe pear), notes of honey, and a balanced acidity with just a touch of sweetness. Great on its own, but pairs nicely with seafood, pasta, and rich cheeses and charcuterie. – Melissa, New Pi Wine, Beer, & Cheese Coordinator

Sasseo Primitivo, Puglia, ItalyFor any lover of Zinfandel from California, this wine’ll give your favorite a run for the money. Deep garnet with notes of dark ripe blackberries, plums, violets, and pepper, this lush Primitivo is a real crowd-pleaser. Great on its own or perfectly suited to lasagna or pasta with a spicy red sauce, it’ll also stand up to rich winter stews of lamb or beef. – Melissa, New Pi Wine, Beer, & Cheese Coordinator

3

Broadside Cabernet Paso Robles, CaliforniaOk, seriously. A lush Paso Robles Cab, bursting with bright berries, followed by savory bay leaf and cassis, with a velvety, mile-long finish – under twenty bucks? What’s not to love? This crowd pleaser pairs easily with many foods, is smooth as glass all by itself, and makes those lingering late winter days a little cozier! – Miss Nik, New Pi Mistress of Wine & Cheese

Tikal Patriota Mendoza, ArgentinaErnesto Catena’s big and gracious Bonarda-Malbec blend is grown at the foot of the Andes in Mendoza, Argentina. Full, well rounded, and highly spirited, this wine will surely warm you up and bring liveliness to the dinner table (it may even spark a love affair if you’re not careful). Enjoy with roasts and good friends! – Mercedes, New Pi Iowa City & Coralville Wine, Beer, & Cheese Lead

2

We’ve found these lovely wines for you to enjoy in the darkest and coldest months of winter, perfect to share with friends or a crackling fire. We are constantly on the search for both affordable and great wines, and this round will not disappoint, even if the holidays have left your wallet a little thinner.

10

7

6

1

5

New Pi's Winter Top 10 Wines

Cheers! – Melissa Arp, New Pi Specialties Coordinator

4

Tom, New PiWine Guy

Miss Nik,New Pi Mistress of Wine & Cheese

Mercedes, New PiWine, Beer, & Cheese Lead

Melissa, New

Pi Specialties

Coordinator

9


Get Cookin'!C L A S S E S AT N E W P I C O R A LV I L L E

Jamaican Jerk Dinnerwith Chef Anthony Green Tues., Jan. 26, 6-8pm$15/personChef Anthony Green loves the spicy fare of his native Jamaica. Join Anthony as he demonstrates the preparation of Pumpkin Cinnamon Bisque, Jamaican Fiesta Salad with a Passion Fruit Vinaigrette, and Jamaican Jerk Chicken with Banana Coulis Reduction. Anthony will also demonstrate the preparation of Red Beans and Rice cooked in coconut milk, and Pineapple Upside Down Cake with Basil Vanilla Yogurt. Come learn how to adjust the chili pepper fire level to please your guests while creating an authentically delicious Caribbean meal.

Meet Old Capitol Local Handmade Tofu With Old Capitol’s Jake Gratzon Thurs., Jan. 28, 6-8pm$15/personThe mysterious and complex process of making tofu yields a delicate and nutritious product. Freshly made tofu is highly prized for its flavor, and readily assimilates seasonings. Join local tofu maker Jake Gratzon of Old Capitol Food Company as he explains the process of making tofu and demonstrates the preparation of his favorite tofu recipes including Bare Naked Tofu with Ginger and Tamari, Tex-Mex Tofu Sliders, and Thai Tofu Steak with Vegetables served on a bed of ancient grains. Dinner at Downton Abbeywith Chef Valérie Martin

Tues., Feb. 2, 6-8pm$20/personPublic television’s epic drama Downtown Abbey explores class, romance, and social change on an estate in Britain in the 1920s. Alert foodies ask: What were the aristocrats eating? Join Chef Valérie Martin as she demonstrates the preparation of upper class favorites Vichyssoise (Potato and Leek Soup), Pork Tenderloin Stuffed with Dried Fruit, Yorkshire Pudding, and a surprise dessert.

Pizza from Scratchwith New Pi’s Baker Chad Clark Tues., Feb. 9, 6-8pm $15/personJoin Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Chad will demonstrate the preparation of Beer Crust Pizza with uncured Pepperoni, Arugula, and Aged Cheddar Cheese; Micro-thin-crust Pizza with Sun-dried Tomatoes, Herb-infused Soft Goat's Cheese and Fontina Cheese; and Herbed Crust Pizza with Black Olives and Red Bell Peppers with Feta, Mozzarella, and Provolone cheeses.

Chocolate Valentinewith New Pi’s Chef Anthony “Tony” Carter Walsh

Thurs., Feb. 11, 6-8pm$25/personDoes chocolate say ‘love’? It certainly can say ‘divinely delicious!’ especially when the chocolate is of the highest quality and in the hands of New Pi’s Chef Tony Walsh. Join Chef Walsh as he demonstrates the preparation of Truffles, Mocha Crêpes, and Salted Caramel Chocolate Cake. Come for fun, and capture new recipes for you and your sweetheart’s day.

Hands-On: Asian Dumplingswith Sayuri Sasaki Hemann

Thurs., Feb. 18, 6-8pm$20/person‘Dumpling Night’ was a time when Sayuri’s family gathered to prepare one of their favorite meals: Asian dumplings, also known as “Gyoza” or “Pot-stickers.” Join Sayuri as she demonstrates the preparation of the dough and two types of fillings: pork/cabbage, and shiitake/tofu/veggie, which will be pan-fried to perfection. Sayuri will share tips, stories, and creative filling possibilities so you can have a special ‘Dumpling Night’ of your own!

Italian Seafood Dinner with Chef Gianluca Baroncini

Tues., Feb. 23, 6-8pm$30/personJoin Chef Gianluca Baroncini of Baroncini Ristorante as he demonstrates the preparation of three of his favorites: Citrus Shrimp Salad with Fennel; ‘Fruit of the Sea’ pasta featuring clams, scallops, shrimp, and calamari in a basil tomato sauce; and Bell Pepper Cream Salmon, Asparagus, and Potato. For dessert Gianluca will prepare Frutti di Bosco con Gelato, created with fresh berries, limoncello, and biscotti, accompanied by ice cream.


Korean Dinnerwith Seunghee Ko Tues., April 5, 6-8PM $15/person Bulgogi, Korean BBQ Beef, is the traditional favorite dish of Korea. Join Seunghee Ko, a native of Seoul, as she demonstrates the preparation of Bulgogi, Fresh Kim Chi Salad, and the colorful rice and vegetable dish Bibimbap served with Gochujang, the traditional chili paste sauce, learning how to control the level of hot chili pepper fire to suit your guests. Seunghee enjoys learning and teaching about food, and has studied at culinary institutes in her native land, and at Kirkwood Community College. You’ll also discover the charm of the Korean Sweet Red Bean Dessert.

Turn the Right Genes Onwith Dr. Terry Wahls

Tues., Apr. 12, 6-7:30pm$15/personShores Event Center, 700 16th Street NE, Suite L100, Cedar Rapidswheelchair accessible, elevator available The genes you receive from your parents have a significant influence on your health. Aspects of your environment also play a powerful role in “turning on” and “turning off” your genetic inheritance. Join Paleo health pioneer Dr. Terry Wahls as she outlines how diet and lifestyle can help you improve your mental and physical health by minimizing harmful genes, and maximizing helpful genes.

Italian Salmon Dinnerwith Chef Gianluca Baroncini

Tues., Apr. 26, 6-8pm$30/personSalmon “goes Italian” as Chef Gianluca of Baroncini Ristorante Italiano demonstrates the preparation of Wild Alaskan Salmon with Arugula Sauce. Chef Gianluca will open the class with Shrimp and Mushroom Bruschetta, followed by Rosemary Nouvelle Potatoes and Sautéed Zucchini with a Sauce of Sweet Red Bell Peppers and Eggplant, and conclude with the versatile Italian dessert Zuppa di Frutta di Sottobosco.

Dinner on the Titanic with Chef Valérie Martin

Thurs., Feb. 25, 6-8pm$20/personMeals on the Titanic ocean liner were sumptuous and multi-course. Alert foodies ask: What were the upper-class passengers eating? Join Chef Valérie Martin as she demonstrates the preparation of Titanic favorites Truffled Wild Mushroom Tartlets, Sautéed Chicken Lyonnais with Potatoes Anna, and for dessert: Waldorf Pudding.

Healthful South Indian Cooking Made Easy, with Mindful Singingwith Usha R. Balakrishnan

Tues., Mar. 1, 6-8pm$20/personUsha Balakrishnan is a skilled cook, able to easily create healthful, gluten-free South Indian meals in an American kitchen. Join Usha – the singing chef! – as she demonstrates the preparation of Green Bean Koottu in Mung Dahl Sauce, Savory Coconut Rice Chaadam with Cashews, Spiced Potato and Kale Karee, and a rose water flavored Goat Milk Mohr beverage. Usha, trained in Carnatic vocal music style, will add a dollop of song performances to celebrate the birthday of the Indian dancing god Shiva.

‘Microbiome’ Means Digestive Health!with Dr. Terry Wahls Tues., Mar. 8, 6-7:30pm$15/person The River Community Church, 3001 Muscatine Ave., Iowa City wheelchair accessible (no steps)Weight, mood, immunity, and even heart health may depend on cultivating helpful microorganisms in your gut. Join Paleo pioneer Dr. Terry Wahls as she offers insight into how your ‘dark places’ can host helpful bacteria which influence every aspect of your health. Learn how to choose foods which introduce and support friendly microorganisms, as well as how you may inadvertently be sabotaging efforts to build your microbiome.

Baroncini Makes Ravioli!with Chef Gianluca Baroncini Tues., Mar. 29, 6-8pm$30/personBaroncini Ristorante Italiano in Iowa City is famous for excellent ravioli made from scratch. Join Chef Baroncini as he demonstrates the complete preparation of Lobster and Shrimp Ravioli in Tomato Chive Cream Sauce and Truffled Cheese & Potato Ravioli in Parmesan Sage Sauce. Gianluca will open the class with Fresh Polenta topped with Salami and Gorgonzola, and will conclude with Italian Crêpes with Vanilla Custard.

REGISTRATION IS REQUIRED

Visit our Classes & Events Calendar for great cooking classes at

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

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

unless otherwise noted.


winter catalyst 2016

Documents