2011 - New Pioneer Food Co-op

2011 - New Pioneer Food Co-op

winter 2010/2011 focus on cooperation We’re a business owned and controlled by our members—a co-op! in this issue Turkey Wine Taking it “Slow” for...

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winter 2010/2011

focus on cooperation

We’re a business owned and controlled by our members—a co-op!

in this issue Turkey Wine Taking it “Slow” for the Holidays What's for Dinner? You Are What You Eat Herbal Gifts Cooking Classes

p. 4 p. 5 p. 8 p. 12 p. 18 p. 28

on the cover: Brussels sprouts with balsamic reduction and pine nuts. See page 4 for the recipe.

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, and local food and products to support our community’s health and well-being. To that end, New Pioneer has adopted the following standards: . 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 nonanimal testing methods. 5. We feature grains and grain products that have not been bleached or bromated. 6. We do not knowingly sell meat or dairy products from cloned animals or food that has been irradiated. 7. We respect our members' desire to know what is in their foods. If you wish to choose nonGM foods, we recommend choosing certified organic foods and locally grown foods from suppliers we know. Until the government changes the law to require the disclosure of GM components in foods, it is impossible for New Pioneer to know whether or not the commercially produced foods on our shelves contain them.

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 (39) 248-6400. Holiday Hours: Thurs., Nov. 25 - THANKSGIVING - Closed Fri., Dec. 24 - CHRISTMAS EVE - Close at 6pm Sat., Dec. 25 - CHRISTMAS DAY - Closed Fri., Dec. 3 - NEW YEAR’S EVE - Close at 8pm Sat., Jan.  - NEW YEAR’S DAY - Closed


new pioneer food co-op’s newsletter

published by: NEW PIONEER FOOD CO-OP 22 S. Van Buren St. • Iowa City, IA 52240 • (319) 338-9441 open daily 7am–11pm 1101 2ⁿd Street, Suite 2A • Coralville, IA 52241 • (319) 358-5513 open daily 7am–10pm ADMINISTRATIVE OFFICE 22 S. Linn St. • Iowa City, IA 52240 • (319) 248-6400 open Mon. – Fri. 8am–5pm GUEST EDITOR Karen Nichols MANAGING EDITOR Jenifer Angerer CATALYST DESIGN Mara Cole CATALYST PHOTOGRAPHY Mara Cole and Peter Eko-Acquah PRINTER Royle Printing Contact Allison Gnade at (319) 248-6407 or [email protected] to place your display ad. www.newpi.coop

BOARD OF DIRECTORS MEETINGS All members are welcome! December 15, 2010 Board meetings are held at 6:30pm at the Co-op Administrative Office, 22 S. Linn St., Iowa City (3rd floor of Tower Place). Location subject to change. Members are welcome to share their views with the

BOARD OF DIRECTORS (year indicates when term expires) SARAH WALZ (2012) President 466-0908, [email protected] RICHARD GRIMLUND (2011) Vice President 337-6495, [email protected] CAROLINE DIETERLE (2010) Secretary 338-8674, [email protected] HENRY T. MADDEN (2012) Treasurer 338-5689, [email protected] RAMJI BALAKRISHNAN (2010) 466-0261, [email protected] JEN KNIGHTS (2010) 331-6631, [email protected] ROBYNN SHRADER (2011) 466-9006, [email protected]

member open forum Dear Members, The summer 200 Catalyst surprisingly made its way to me in Athens, Greece, and I was impressed by it and the Co-op it represents. But I was dismayed by a letter contributed by Jim Walters in which he misrepresents certain events in New Pi’s history as well as my own views. While I take issue with his recollection of the move to Van Buren Street, a possible purchase of the store, and his role in these stories, of greater meaning to me and to the Co-op’s development is his notion that I opposed buying a building because I claimed that grocers “never owned property” to enable a quick move. One reason this would be ridiculous is that a long term lease, as most groceries have, does not allow a quick move. If this were the main concern, owning would actually be preferable. But this was not our focus, our focus was the use of capital resources. The Coop was small and poorly capitalized with little debt capacity, and my view was that a better long term plan was to invest in assets that generate revenue and growth— equipment, inventory, renovations—not buildings. There is nothing wrong with owning a building, but it may not be the most important use of capital. While I contributed to both bad and good decisions, wrought in endless membership and board meetings, this early focus on building the capacity to provide service to a greater part of the community was among the correct moves we made. The Van Bu-

Catalyst Member Open Forum is an opportunity for members to express their views about the Co-op experience. Submit comments to Allison Gnade at the Iowa City store or email [email protected] No more than 500 words. Deadline for the Spring 2011 issue of Catalyst is Tuesday, February 1, 2011 by 5pm.

ren Street store became a “gold mine,” as Walters describes it, not because of who owned the building, but because the Coop developed a powerful capacity to serve the needs of the greater community. Walters presents his misunderstanding of past strategy as part of an argument to support ongoing grievances and mistrust about decisions in which his side did not prevail. There is a need in an organization for those who question the direction, the decisions, and leadership. But is it not incumbent on everyone active in a democratically run community organization to suck it up at some point and move on in solidarity, even when we “lose” the vote? The early capital strategy, including the (initially controversial) member share program, was crucial to our serving the greater community. This meant transforming the Co-op from a closed and self-satisfied countercultural “club” into an institution truly welcoming of all people and ultimately with far greater social consequence for the Co-op’s expressed values. A number of members felt great bitterness as the Co-op was opened in this way,

The Dewey Street

Arts & Crafts



as they were forced to accept that being a true community organization meant accepting diversity and relaxing dogmas about food, lifestyle, commerce, and politics. This engendered some grudges that seem to persist to this day. But look at the results: tons of honest food distributed, organic agriculture supported, and broad community involvement. Congratulations on all you have achieved the past 20 years! John Higgins Former General Manager


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winter 2010/2011


What Wine Should I Drink with My Turkey? And Shame on You for Referring to Your Spouse That Way Robert Morey, Wine-Drinking Turkey


oliday feasting can be tricky, because—dang!—pressure’s on, and you have so much else to think about. You don’t want to be worrying about whether you’ve chosen the appropriate wine for your meal. Many people think white wine would be most fitting for turkey, but the traditional holiday meal also includes other savory elements that might seem to call for a red. Of course, you really should serve both white and red wine, making everybody happy. But wait! What about pink wine? Or all three!?! Here are some guidelines to help you think about your choices. Meal-centered gatherings at my house almost always begin with sparkling wine. The mere sound of the cork popping from the bottle immediately lends an air of celebration and good will to the occasion. Real Champagne is expensive, but then, you might splurge a bit. Not every day is Thanksgiving, after all. On the other hand, we carry a range of other delightful sparkling wines to fit any budget. For whites, I find that Alsatian varieties work well with everything on the traditional holiday table. That means, especially, Riesling or Gewürztraminer. I prefer dry wines to sweet, and I’m happy that we have an affordable Trocken (i.e., “dry”) Mosel Riesling on the shelf, as well as dry Rieslings from California and Australia. For the sweeter-inclined of you, we have a handful of delicious off-dry and sweet German Rieslings. An easy choice for red wine would be Beaujolais. The brand new Nouveau will be released one week prior to Thanksgiving. There’s always something exciting about getting the first wine of the new harvest, but New Pioneer is also carrying a couple of Cru Beaujolais wines from the outstanding 2009


new pioneer food co-op’s newsletter

vintage. One of these will be the first red opened at my table. Beaujolais is all about fresh, vibrant fruit from the youthful Gamay grape. For more serious red Thanksgiving wines, you may want to turn to Burgundy’s other red grape, Pinot Noir. Pinot continues to ride the coattails of popularity from the movie Sideways, and it’s a great choice for the Thanksgiving table: light-bodied enough for poultry but savory enough for other meal elements. We have delicious Pinots that will delight you and your guests. Anyone who knows me knows that I am a fan of dry Rosé wines. I’d like to highlight two pink wines of opposite styles, both from France’s Rhone Valley. The RougeBleu is light, elegant, and zingy; a wine from neighboring Tavel is as big and bold as a pink wine can get. Where the Rouge-Bleu whispers its charms, fuller-bodied Tavel acts like it almost wants to be a red wine. Or, if you prefer, throw all these suggestions to the wind and choose what you like. Or ask us in the wine aisle. We all have our favorites, and we would love to help you pick your wines! The point of wine, and of holiday feasting, ought to be to enhance the pleasure of good company. Cheers! 

Taking It “Slow” for the Holidays Karen Nichols, Contributing Writer


love, love, love the holidays. You’ll hear no complaints from me when red and green decorations start showing up in stores in September, and I secretly envy those who unabashedly leave up their holiday decorations all year ’round. No yuletide tune on the radio is too cheesy for me, and I love finding the station that plays them 24/7, from November through New Year’s Day. But to be honest, I’m usually way more stressed during the holidays than I want to admit, and our family is always more drained—physically, emotionally, and financially—by January than we should be. We’ve certainly made attempts over the years to simplify our holidays, with some success, but maybe it’s time for a renewed effort in that direction. So off I went to the Internet looking for ideas on how to slow down during this time of year. I wondered, Who out there is applying the ideals of the Slow Movement to the holidays, and what ideas do they have for us? What is “Slow”? The Slow Movement is a cultural shift toward slowing down the pace of life. Adherents recognize that our neverending quest for efficiency and speed—to do more, faster—can lead to an unbalanced, unhealthy existence.

The Slow Movement is not about doing nothing, doing things at a snail’s pace, or eschewing all technology. Rather, it is about finding a middle path, reclaiming the time and tranquility to make meaningful connections—with people, culture, work, nature, and ourselves. It is being mindful about how we spend our time and being present in the moment. According to Carl Honoré, a leading proponent of the movement, “The Slow philosophy can be summed up in a single word: balance. Be fast when it makes sense to be fast, and be slow when slowness is called for. Seek to live at what musicians call the tempo giusto—the right speed.” If we take time to do things well rather than merely quickly, we enjoy them more. The results are healthier bodies, relationships, and communities, as well as a healthier environment and economy. Faced with an abundance of choices in how we spend the holidays, it is easy to try to pack in as much as possible. Applying the Slow Movement to the holidays begins with recognizing that we can’t do it all. Less is indeed more. But how do we choose?

Since the mid-980s, the Slow Movement has expanded into many areas: slow food, slow parenting, slow travel, slow cities, slow design, and so on. To learn more, check out the following resources: • In Praise of Slowness: Challenging the Cult of Speed by Carl Honoré • Theworldinstituteofslowness.com • Slowplanet.com • Slowfood.com • Slowfoodusa.org • SlowChristmas.org • Center for a New American Dream, newdream.org • Take Back Your Time, timeday.org • International Institute of Not Doing Much, slowdownnow.org • Voluntary Simplicity: Toward a Way of Life that Is Outwardly Simple, Inwardly Rich by Duane Elgin • The Simple Living Network, simpleliving.net

continued on page 6

Footnotes:  In Praise of Slowness: Challenging the Cult of Speed, by Carl Honoré winter 2010/2011


What aspects of the holidays do you dislike? What tasks cause you to stress out or enjoy the holidays less? Perhaps the greeting card list is too long, the gift list too large, or the calendar too packed. Can you eliminate some tasks, downsize others, or re-imagine/recreate them in a new way? Let your priorities guide you. Look at your to-do list, shopping list, and calendar, and number each item in order of priority. Then make a commitment to cross off a certain number of items (five? ten?) from the bottom of each list. Tada! Don’t you feel better already?

continued from page 5 Do we need more time, or do we need to change the way we view time? Like most working parents of small children, I live with a chronic sense of “time poverty.” Yet, as a wise friend once told me, “We have all the time there is. There isn’t any more.” Lynne Twist, the author of The Soul of Money, describes a mindset of sufficiency versus one of scarcity. She writes, “The principle of sufficiency is this: If you let go of trying to get more of what you don’t really need, it frees up oceans of energy to make a difference with what you have. When you make a difference with what you have, what you have expands.” 2 Though she was writing about money, the same can be said of time. If we can spend less time on tasks and events that aren’t truly meaningful to us and don’t align with our values, more time will be available for those things we really care about. What makes the holidays meaningful to you and your family? Think back to your fondest holiday memories. What made them spe-

cial? Most likely, it wasn’t the gifts, but good times spent with loved ones. This is in line with recent findings showing that experiences, particularly ones that strengthen social bonds, create greater happiness than things.3 What values in relation to the holidays would you like to express, and what values would you like to downplay? What sorts of meaningful holiday experiences and memories do you wish to create this year? What family traditions would you like to continue, revive, or create? Are there favorite holiday stories, movies, or music that you’d like to incorporate? I have fond memories of my mom’s Thanksgiving stuffing, a boxed set of Bing Crosby holiday tunes, and staying up with the family to watch the ball drop in Times Square on New Year’s Eve— all traditions that could easily be revived with minimal effort or expense. But most of all, I hope to give my family the gift of time rather than money—to plan events that bring us together to simply enjoy one another’s company.

Footnotes: 2 http://www.facebook.com/note.php?note_id=2903757203 3 http://www.nytimes.com/200/08/08/business/08consume.html?pagewanted =&_r=&ref=homepage&sr


new pioneer food co-op’s newsletter

Have you bought into the cult of perfection? It’s easy to confuse the idea of a meaningful holiday with unrealistic expectations of an idyllic one. Magazines in the grocery store aisle brim over with images of perfect Thanksgiving table settings We don’t commit vinylcide.

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and holiday decorations that take a team of florists to pull off. The problem with perfect, though, is that it doesn’t exist. Perfect is a fairy tale that is always just out of reach, and striving for it almost always leaves us stressed and disappointed. Yet our culture, particularly our economy, is driven by the desire for perfection. The underlying message of the cult of perfection is that real life and real people are somehow inadequate. This holiday season, why not turn the tables and let imperfect be the new perfect? Right-size your gift-giving. As we’ve been working to dial down consumerism in our household during the holidays, I’ve been impressed with a similar effort by Iowa City resident Katie Cook Iverson. In her immediate family, gifts are limited to only enough to fill each person’s stocking. Another idea for those who celebrate Christmas is to limit presents to three per person, echoing the three gifts given by the Three Wise Men; one might be a bigger gift (the “gold” gift), with the other two being smaller, less expensive ones. The old axiom is true: It’s the thought that counts. We can show how much we care about our loved ones without breaking the bank or spending hours fighting traffic. How about a handmade gift rather than a store bought one? For example, the holidays are a great time to encourage older generations to write down their favorite recipes. Reproduce them all in a book, and you have a priceless holiday gift to give to your family. Try seeking out locally made gifts. Several shops in the area, including New Pi, carry gifts made by local artists and crafters. Etsy.com, an online community of shops selling handmade and vintage items, allows searches by location. A quick search results in a list of more than 00 shops owned by Iowa artisans, many from right here in Iowa City. Or how about an “experience gift,” such as tickets to a local arts or sporting

event? Or maybe a donation to a charity in the name of a loved one? When we take time to choose gifts wisely, rather than in response to mass marketing schemes, our gifting is more likely to reflect our values, support local economies, and be gentle on the environment.

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Linger over meals. A few years ago, I attended a Thanksgiving dinner at the home of a friend from Romania. That meal has stuck in my mind as a model of the slow food experience. Several courses consisting of delicious, traditional, homemade dishes were served over several hours, as guests relaxed at the table, sipping wine and telling stories. There was no timetable and no rush. It was one of the most relaxing and enjoyable holidays I have ever experienced. Remember those in need. The holidays traditionally emphasize a spirit of giving. Remembering those who are less fortunate is another way to help us rethink our priorities. With agency budgets being particularly strained by the economy and cuts in funding, and with needs being greater in the winter and around the holidays, local charities can really use your help. Consider donating to Project Holiday, a joint program of the Crisis Center, the Salvation Army, and Elder Services. Project Holiday serves approximately ,600 of Johnson County’s most needy, providing holiday meals and toys to families, as well as gift cards to the homebound elderly. For more information, or to donate or volunteer, contact any of the three participating agencies. You can pick a donation card off the tree at New Pi. This year—to paraphrase Porter McConnell, creator of the blog SlowChristmas.org—let’s revive the holiday spirit: Set aside time to just be together, share rather than spend, and maybe even bury the hatchet with annoying relatives. Here’s wishing you and yours a merry—and slow—holiday season. 


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what’s for dinner? SPICY BUTTERNUT SQUASH Add a splash of autumn color to your dinner table. Serves 4 to 6.  T. vegetable oil ½ t. mustard seeds ½ t. cumin seeds ½ t. fennel seeds ½ t. fresh grated ginger or ½ t. ground ginger  c. peeled, chopped butternut squash (pumpkin may be substituted) (" cubes) ½ t. ground turmeric ¼ t. salt ½ t. cayenne pepper ½ T. ground coriander ½ c. water  t. tamarind paste  t. sugar Heat the oil in a pan. Add mustard, cumin, and fennel. When the mustard seeds begin to hiss, add the ginger. Sauté for  minute. Add the chopped squash and sauté for 4 to 5 additional minutes. Add turmeric, salt, cayenne, coriander, and water. Cook covered on medium heat for 0 minutes. Add tamarind paste and sugar. Mix well and cook for 5 to 7 additional minutes.

Pumpkin and squash say “fall.” These nutritious friends from the garden team well with spices, and earn a place at the nicest holiday tables. Appreciative nods go to local squash supplier Friendly Farms. Rare roast beef is perhaps the most popular entrée, and turkey and leg of lamb set a very festive table as well. Choose a good piece of meat and make friends with the ‘instant read’ thermometer. Enjoy!

PUMPKIN SOUP WITH HONEY AND CLOVES Recipe courtesy of Epicurious. Serves 8. 2 T. butter 2 large carrots, chopped 2 celery stalks, chopped  large onion, chopped  2-lb. pumpkin peeled, seeded, chopped (about 6 c.) 6 c. chicken stock 5 whole cloves ½ c. whipping cream 2 T. honey Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender. Add pumpkin, 6 cups stock, and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to a simmer. Season to taste with salt and pepper. (Can be made  day ahead. Chill. Bring to a simmer before serving, thinning with more stock, if desired.) Swirl a little cream into each bowl of soup for an elegant presentation.




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STANDING RIB ROAST (bone-in rib-eye roast) Recipe courtesy of The Complete Meat Cookbook by Bruce Aidells and Denis Kelly. Dry Rub for Roast Beef (For a 3- or 4-bone roast; double the recipe for a 5-bone or larger roast) 3 garlic cloves, minced  T. kosher salt 2 t. coarsely ground black pepper 2 t. chopped fresh thyme or rosemary, or  t. dried (optional)  3- or 4-bone standing rib roast (6-2 lbs.), external cap of fat and meat removed and fat trimmed to about ½˝ Crush the garlic and salt together with a mortar and pestle or mix them well in a small bowl. Mix in the pepper and the optional herbs. Rub all over the roast, especially in any spaces between the meat and bones. Let the roast sit at room temperature for up to 2 hours, loosely covered, before cooking. Preheat the oven to 450º. Lay the roast, bone side down, in a large, shallow roasting pan and roast for 5 minutes. Turn the oven down to 350º (don’t open the door). After about 45 minutes, check the internal temperature of the

roast with an instant-read meat thermometer. If it is not 5º, continue roasting, checking every 5 minutes or so, until it reaches 5º. This temperature will give you a mostly rare roast, except for the end cuts, which will be medium-rare to medium; you can roast it a little longer to 20º to 25º if you like it a little more done, but be careful not to overcook it. Remove the roast from the oven and cover it loosely with foil. Let it rest for at least 5 minutes and up to 30 minutes. During this time the retained heat will continue to cook the roast and the juices within the roast will stabilize. After 5 minutes, if you removed the roast at 5º, the internal temperature will have risen about 0º, to 25º. After 30 minutes, the internal temperature may even read 30º, which is still rare to medium-rare. Carve the roast and serve.

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LEG OF LAMB Recipe courtesy of Maurice Finn, New Pi Meat Coordinator


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 bone-in leg of lamb  T. olive oil 4 anchovies, cut in half 2 cloves of garlic, sliced 8 sprigs of fresh rosemary Fresh ground black pepper Cut eight small slots into the top of the leg of lamb (for a 5 lb. leg). Rub leg with olive oil on all sides (use more oil if needed). In each slot place half an anchovy, a slice of garlic, and a sprig of rosemary. Cover top of leg with fresh ground pepper. Place lamb in baking dish in a preheated 350º oven. Bake for approximately ½ to 2 hours or until meat thermometer reads 5º. This will provide a rare leg on the inside and medium to medium rare meat on the outside. P.S. You won’t even know the anchovies are there!


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The Holidays Are Where You Find Them Miss Nik, Mistress of Cheese


he holiday season can be both exhilarating and exhausting at the same time. The “eating season” kicks off with Halloween and continues right through Super Bowl Sunday (the only holiday, in my partner Sal’s opinion). So many obligations and expectations can make “Over the River and Through the Woods” feel more like “Over the Coals and Through the Wringer.” Whose side of the family do we spend which day with? Which parties and social commitments are priorities? What about my work schedule? So many of us work in fields that don’t span the usual 9 to 5, Monday through Friday routine that it can seem like a mad scramble to make everyone feel included and important, much less attend every single event. At the risk of sounding like a greeting card, I say you’ve got to get your holiday moments while you can. You don’t have to stick to the traditional schedule or customs to have a happy and fulfilling season. Christmas shopping with my mom has become just as special an occasion as any other holiday event. We meet late morning at the Coralville Co-op deli for our favorite sandwiches. They’re healthy and delicious—no food court grease and salt will prepare you for a serious day of gift hunting! We get a chance to talk, just the two of us, and catch up on all the things we don’t get to talk about with others around. After we’ve shopped till we can’t anymore, we meet the guys for dinner at a local restaurant. My dad brings a bottle of wine he’s picked out from the wine department at the Iowa City store, and we relax and enjoy the evening. The pace at the Co-op reaches a fever pitch in the days leading up to Thanksgiving. Some years, Sal and I have just stayed home alone, rather than travel to a family dinner. It’s not that we don’t appreciate traditional dinners; sometimes it’s impor-


new pioneer food co-op’s newsletter

tant to take that time just to be together and hang out with our cats. We get a small, free-range turkey from the meat department, brine it, rub it, and smoke it for hours with apple wood from Sal’s family’s orchard. We watch football or sit around the fire pit sipping warm local cider spiked with bourbon. Rounded out with New Pi Bakehouse stuffing, savory green bean casserole topped with fried shallots, and garlicky mashed potatoes with Sal’s Rosé-scented turkey gravy, it’s definitely a Thanksgiving dinner that can’t be beat. Another of my favorite nontraditional holiday moments is dinner out with my brother and sister-in-law. We eat way too much and stay way too late (for the patient wait staff ), talking and laughing and sharing secrets about gifts we’re looking forward to giving. Like many of you, I suspect, we try to outdo each other. We end the night with my brother’s favorite dessert in the world, the New Pi pastry department’s turtle cheesecake. When I was a little girl, I couldn’t wait to get to Grandma’s to see the magical scene she’d paint every year on her buffet mirror, usually a snowy, moonlit village with Santa’s sleigh sailing off into the night sky. She’d make us grilled cheese sandwiches and tomato

soup to warm our bellies. Now we are content to spend an afternoon chatting at the kitchen table watching the snowbirds pick at the ground, their tiny feet weaving intricate fan-like lace in the snow. We nibble at pieces of Napoleon’s torte, one of her favorite sweets, or warmed slices of apple galette. I brew a pot of coffee: Equal Exchange Breakfast Blend Dark or the Cafe del Sol feature of the month. Time spent with Grandma is still magic, no matter what day or season. With so many branches on our blended family tree, my brother and I see each other for just a few hours on Christmas Day. We make it count, though. I don’t have to look far at all to find his favorite gift—the-gift-of-meat. The meat guys at the Coralville store cut a beautiful, ten-pound behemoth of a prime rib roast, or I assemble an assortment of Niman Ranch and Iowa Farm Families’ outstanding bacon. It does gobble up a fair amount of my gift

budget, but it’s worth it to see his face— the same face I saw when he was four and got his first Hot Wheels racetrack. New Year’s Eve, or any festive night that friends gather, is all about fun and savory snacks. I’m expected to bring Roulé and Frisian Farms smoked Gouda to any gathering or I’m in danger of being turned away! We always have great affordable bubbly at the Co-op, so I bring plenty for all to share. It refreshes the palate between bites of cheese and puts a sparkle in your eyes. By the end of January/early February, the winter blues can begin to creep in. To extend the merriment and cheat Old Man Winter, our family and friends gather the night before the Super Bowl for a super extravagant feast. Many of us don’t get to see each other in November or December due to other family or work obligations. We cook together and drink selections from Tom’s Top Ten wine list and dine on too much rich food (resolutions having been abandoned by then). I make my special appetizer to start the meal by pressing Milton Creamery Quark into a small, plastic-lined mold. I top it with the Stonewall Kitchen’s Hot Pepper Jelly and garnish with caramelized onions and chives. I toast thick slices of New Pi Bakehouse Jalapeño Cheddar and Ciabatta bread to spread this treat on. It’s a super easy and delicious dish requiring very little effort. Getting together to share a meal is a welcome respite from the depths of winter’s icy grasp. Enjoy yourself this holiday season, and appreciate those holiday moments where you find them. If you start to feel spread too thin, take some time out. Look for “holiday moments” in your everyday life. Maybe you’ll start some nontraditional traditions yourself. Merry Massage Day? Happy sit-on-the-couch-and-watch-movies Eve? Cheers-to-us,-let’s-not-cook-andget-New-Pi-deli-pizza night? Remember the happier you are, the happier you’ll make those around you. Happy eating! 

pumpkin, sweet potato, & pecan pies and *new* this year, try our sweet potato cake! call new pi pastry at () - place orders early for your favorite holiday treats. ĚĠĨĒĔĚĥĪéĔĠģĒĝħĚĝĝĖtĨĨĨğĖĨġĚĔĠĠġ

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winter 2010/2011


You Are What You Eat Genie Maybanks, Customer Service Coordinator


e've all heard the saying,“You are the compounds we need are found in what you eat.” Dr. Terry Wahls is other living things. And, when we find setting out to prove that it is true. a food that is high in the beneficial vitaA newly funded pilot study conductmins we need, we get the added bonus ed by Dr. Wahls is underway to validate of all of the unknown compounds that her claim that she has discovered a sucpiggyback along with it. cessful intervention to the progression Dr. Wahls’s favorite foods to promote of multiple sclerosis. Dr. Wahls is usare cruciferous vegetables (or those in ing electric therapy and specific dietary the mustard or cabbage family) such as changes to treat her own case of MS kale. She says that it takes hundreds of and has seen amazing results. She went pills to equal the vitamin content of three from becups of kale. ing con- “The biochemistry of life cannot happen Multiple studies have shown fined to that 75 of a wheel- without the proper building blocks.” Americans are chair to mineral deficient. We are vastly more being able to walk and ride her bike again. “They key really is the food,” Dr. complex than a simple compendium of Wahls says. “I feel the biggest difference vitamins would suggest. So, Dr. Wahls when I go off the diet for a few days.” says, just taking vitamins is a good start, Diagnosed with MS in 2000, Dr. but eating the right foods is absolutely Wahls found herself quite distressed essential to good health. about the bleak outlook of this terribly Hundreds of people have attended classes taught by Dr. Wahls through degenerative disease. But it wasn’t until her MS progressed to the point that a New Pioneer. Anecdotal evidence from wheelchair was necessary that she demany who have attended suggests that cided to try something different than Dr. Wahls’s method is working. the standard treatment. Dr. Wahls read If you have MS and want to parall about what the disease was doing to ticipate in Dr. Wahls’s study, she is her body on the cellular level, and then still accepting participants. Inforlooked at what the medicines were tarmation is available on her website, geted to fix. Turning the information www.terrywahls.org. If you would like back on herself, she looked at her diet to make changes to your diet, first seek and asked how it was meeting the needs advice from your doctor or a functional medicine practitioner. For more inforof her cells. She decided to quit the pills mation, consider attending a class taught and eat her vegetables. “The biochemistry of life cannot hapby Dr. Wahls this spring (see pages 30 pen without the proper building blocks,” and 3). Easiest of all, you can start now says Dr. Wahls. She explains that a mixby adding more delicious color to your ture of enzymes runs our metabolism diet—if not for health, then just for fun and some foods are just simply more ef(see sidebar on page 3). ficient than others. Scientists know relIncluded on the following pages are two recipes for smoothies to help you atively little about all of the things that start off your day well, with several servmake the body work. From what we do know and understand about vitamins, ings of fruits and vegetables, and three


new pioneer food co-op’s newsletter

recipes for dressing up cruciferous vegetables. These sauces are interchangeable, so if you don’t like one on Brussels sprouts, try it on broccoli. Folding in more healthful foods tastes great. You are what you eat. Be healthy. Be great. 

SIMPLY DELICIOUS, SIMPLY STEAMED BRUSSELS SPROUTS OR BROCCOLI Serves 8. 40 Brussels sprouts or  head broccoli  qt. water 2 T. vermouth or dry wine (I often cook with vermouth because it has a nice dry flavor and doesn't spoil easily, so I can have a bottle on hand for long periods of time.)  squeeze of lemon juice Trim bottoms from sprouts. Cut in half length-wise. Add vermouth and lemon juice to water. Cover and steam sprouts over water for 0 minutes, until al-dente. (The secret to yummy sprouts is to NOT overcook them. Don't cook until mushy, they should still have some firmness to them. They will turn bright green when they are ready.)

FUNKY MONKEY SMOOTHIE  organic banana 3 organic frozen strawberries ¼ c. organic frozen blueberries  t. cocoa powder ¼ t. spirulina  dash cinnamon ½ c. hemp milk Combine ingredients in blender and blend until smooth.

DR. WAHLS’S KALE SMOOTHIE  leaf of kale ½ orange ½ banana  c. soy milk or hemp milk ice cubes Combine ingredients in blender and blend until smooth.

BROCCOLI WITH MUSTARD SAUCE AND PANCETTA Serves 8.  head broccoli or 40 Brussels sprouts following Simply Delicious directions 4 slices pancetta, cooked 2 T. course prepared mustard 4 T. dry white wine or beer 2 T. olive oil Stir ingredients together over medium heat until bubbly. Stir in sprouts (or broccoli) and toss. Crumble pancetta over the top. Serve Warm.

What is this essential diet? Dr. Wahls says… Eat a lot of green leaves, especially plants from the cruciferous family. Aim for three cups a day. • broccoli • cabbage • Brussels sprouts • kale Eat plenty of sulfur-rich foods. • mushrooms • onions Eat as many colors as possible. • tomatoes • melons • bell peppers • carrots • berries • purple potatoes

Eat something from the sea. • seaweed • kelp • spirulina • wild fish* Eat omega-3 fatty acids. • flax • hemp milk • wild game • grass-fed* beef Dr. Wahls wants us to avoid a few inefficient foods as well. She advocates complete avoidance of eggs, wheat, and dairy.

*Wahls says that farmed fish and conventionally raised animals are fed horribly unvaried diets. We need variety in our diet, and so do the animals we eat. winter 2010/2011


HOLIDAY CRANBERRY PISTACHIO PESTO  c. dried sweetened cranberries  c. shelled pistachios  large clove garlic 2 large handfuls of curly parsley ⅓ c. olive oil  t. course salt  squeeze of lemon juice Pulse dried cranberries, pistachios, garlic, and parsley in a food processor until evenly chopped. Slowly add olive oil, salt, and lemon juice. Serve tossed with Brussels sprouts or broccoli, or on toast or with crackers.

BRUSSELS SPROUTS WITH BALSAMIC REDUCTION AND PINE NUTS Serves 8. 40 Brussels sprouts ½ c. balsamic vinegar ¼ c. pine nuts Prepare Brussels sprouts or broccoli following Simply Delicious directions on previous page. Simmer balsamic vinegar on medium heat for 5 minutes, stirring occasionally until vinegar thickens. The vinegar will coat and hang from the spoon when ready. Drizzle over vegetables and sprinkle with pine nuts. If vinegar overcooks, it will become too sticky and hard. This is not a big deal. Simply add more vinegar to the pan and stir while cooking until the desired consistency. Balsamic will turn sweet when it cooks down and the flavor becomes concentrated. To clean the pan, simply warm back up and add water once hot.


new pioneer food co-op’s newsletter

Smokin’ at the Co-op Jenifer Angerer, Marketing Manager


umankind has been smoking fish and other meats since the discovery of fire. Thankfully, we have evolved quite a bit since then. Today, we don’t even have to do the smoking—New Pioneer is doing it for us. New Pi has a wide variety of seafood and meats smoked right in the stores, two to three times a week. Every day you will find smoked whole chickens, chicken breasts, salmon, halibut, and trout. Special for the holidays, be sure to try the smoked duck and turkey. It’s not true that everyone smokes fish and meat the same way; national styles differ in saltiness, smokiness, and fishiness, and, of course, each producer has its own recipe and quality standards. New Pioneer hot smokes their products using hardwood hickory chips. Products are brined overnight in a sugar (or honey) and salt combination. The sweetness improves the flavor and provides a greater caramelization on the fish and poultry, creating a glossy finish. Depending on the product, items are hot smoked between three to six hours at about 70° to seal in the smoky flavor. Generally, hot smoking involves holding the food directly above the fire or in an enclosure that is heated by the fire. (Barbecue is a form of hot smoking.) The temperatures reached in hot smoking kill microbes in the food. In your refrigerator, these items last five to seven days and can easily be kept on hand for an impromptu meal or hors d’oeuvres for unexpected guests. Give us a call to reserve your smoked meats. Iowa City (39)338-944 and Coralville (39)358-553. 


VLRODRBPQP New Pi’s meat department features bone-in and boneless prime rib and free range and organic turkeys. They’re all natural, antibiotic-free, and contain no growth hormones ever. Feed your guests the very best this season.


Be Well Chiro Dan Wickenkamp, D.C. 706 11th Ave. Coralville • 319-594-9244

Applied Kinesiology Gentle low-force • Holistic • Non-traditional • Chiropractic care

winter 2010/2011


Garden Update: Show Me Something New Under the Sun Theresa Carbrey, Earth Source Garden Coordinator


hat does our true hunger for or genuine disinterest in a food tell us? Can we trust what remains of our culinary instincts in a world that offers us chocolate mousse cake and Whoppers? What feeds our body as well as our mouths? Can we listen closely enough to discern? I like to study seed catalogs. As I do, I ponder: What food crop would be new and different, exciting, better, more satisfying at every level? I began my quest for an annual fruit in the first year of Earth Source Gardens, 2009, planting garden huckleberries (Solanum melanocerasum). The Seed Savers Exchange (SSE) catalog noted,“Upright 3–4' branched plants produce hundreds of ¾" metallic purple-black berries in clusters. Best when picked after berries


new pioneer food co-op’s newsletter

turn from glossy to dull black. Tasteless when raw and unsweetened, but can be made into delicious mock blueberry pies and preserves.” The plants were strangelooking, vigorous, and decorative. I found the berries disappointing; I felt no need to grow them again. Even cooked and sweetened, they had a bitter almond aftertaste. I also grew sun berries (Solanum burbankii). The SSE catalog notes, “Apparently bred by Luther Burbank in the early 900s; distributed by John Lewis Childs as Wonderberry. Prolific bushy plants loaded with small, slightly sweet, dull blue berries.” My gardening companion scoffed, and was right. Tiny berries, kind of blah. Good try, though. That same year my eggplant (Solanum melongena) and potatoes (Solanum tuberosum) did well, and I enjoyed these foods. At the garden, I scarfed down a lot of raw tomatoes (Solanum lycopersi-

cum) with every trip though the patch. You can’t get more local than that! Suddenly, I completely lost interest in eating any of these foods, which is very uncharacteristic of me. I realized: Though these are different plants, they are all cousins. They are all members of the nightshade family, Solanum and, like it or not, family members resemble each other. Perhaps I had had my share of nightshades for the year. You can’t argue with your palate. A similarly famous plant family is Brassicas. It includes kale, cabbage, broccoli, cauliflower, Brussels sprouts, and kohlrabi (all Brassica oleracea). Don’t care for kale? Eat broccoli! This is a food plant family valued around the world. I am hungry for these tangy, sulfur-rich foods, and like Dr. Terry Wahls, I regularly indulge. Similarly, I crave true spinach; it seems to satisfy my soul. Following my adventurous streak, this year I grew sweet potatoes for the first time, using plant starts ordered by

mail. Weak at first, with time the plants completely overran their beds. Following suggestions garnered from the Internet, I allowed frost to touch the leaves, harvested the tubers, and then allowed them to rest in a warm, humid place for several weeks. (This “curing” time allows the starches to convert to sugars.) They were delicious! And the plants were generous in yield. I plan to wrap whatever remains from the harvest in newspaper and store them in a 60°F basement for planting next year. I do love success stories. Imagine my surprise when I encountered an actual new plant that pleased me. Like my first morel and my first artichoke, the discovery of my first pawpaw (Asimina triloba) was a joyous affair. A cross in flavor between a mango and a banana, the pawpaw is produced on a small tree, which grows from Florida to the Great Lakes. Nutritious but fragile and tender skinned, the pawpaw does not show promise as a commercial crop, but it is the new darling of the backyard set. Grow them from seeds or purchase a plant from Red Fern Farm in Wapello, Iowa. You may visit the two pawpaw trees, not yet of fruit-bearing age, in the newly rehabbed front yard of 523 Iowa Avenue, Iowa City. Feel your own eating/gardening curiosity rising? Got an annual food plant you want to grow, to see if it matches or exceeds your expectations? The Coop demonstration beds were created for just such experiments. We will garden again at Earth Source Gardens at the NE Corner of Scott Blvd. and Rochester Ave. in 20. Set your inner Luther Burbank free. Contact me with your suggestions or project. No idea is too silly! Um, well, no marijuana, but other than that, the field is wide open. Reach me at [email protected] or (39) 248-64. Thank you to Doug and Linda Paul and Julie Decker for generously allowing Earth Source Gardens to grow our crops on Harvest Farm and Preserve.

Follow Theresa's gardening articles in the eCatalyst! Sign up at http:// www.newpi.coop/Newsletter/Email Subscriptions.aspx 

winter 2010/2011


Herbal Gifts to Lift the Spirit Sue Andrews, Wellness Manager and Jenifer Angerer, Marketing Manager


hat do gifts and colds have in common? Both are given during the holiday season. But never fear, we have a solution to help ease the pain of both: making your own herbal gifts. A beautiful, handmade gift is always appreciated, so here are a few ideas to help ease those cold and flu symptoms, soak away stress, and keep one’s energy up.

ELDERBERRY SYRUP Elderberries have long been believed to boost the immune system, and elderberry syrup is one of the tastiest ways to take elderberry. Try it on pancakes! Start with one part dried elderberries. Add three parts water and bring to a simmer. (It’s best not to boil this mixture.) Allow the mixture to reduce by about half, then remove from heat and cool to room temperature. Strain through a fine mesh strainer, pressing out as much of the liquid as possible. Sweeten to taste with raw honey. The more honey you use, the longer the syrup will keep, but don’t add more than one part. Pour syrup into bottles and decorate, if you like. Elderberry syrup will typically keep for one to two months refrigerated. You can also substitute ginger for elderberries in this recipe to make ginger syrup. Mix a little ginger syrup with sparkling water to make your own ginger soda.

FRONTIER’S LEMON GINGER TEA Give the gift of Frontier’s Lemon Ginger Tea. Out of all the bulk herbs, this strong tea is ideal for keeping you warm for the holidays. Check out our large variety of bulk teas to find others that are right for you. For a gift, try putting tea in a decorative cloth bag with a tag attached with directions. What about adding a mug or a tea diffuser?

The following are a few great teas you can make to give as gifts.

HERBAL & MEDICINAL TEA Break out some large spice jars and have fun with this one. Begin with equal parts (½ t.) of the following herbs: echinacea – lymph clearing, anti-viral rosehip – vitamin C and bioflavonoids, anti-oxidant licorice – decongestant, expectorant, anti-bacterial (avoid if you have high blood pressure) St. John’s Wort – anti-inflammatory, antiviral hibiscus – enzyme precursors, flavor ginger – friendly flora and enzyme precursors, catalyst, digestive peppermint – friendly flora and enzyme precursors, lymph cleansing From this base, you can add more or less of any of these herbs for flavor enhancement. For nausea, try adding catnip, fennel, or lemon balm. For sleeplessness, add chamomile, skullcap, or valerian. You get the idea—experiment! Disclaimer: We’ve written about the medicinal qualities of herbs that does not match what most of the medical establishment endorses. Quality at a reasonable rate for Men, Women, & Children Studio #109, 420 1st Ave. Coralville (near Brueggers Bagel) COMING SOON! KeraGreen hair straightener— non-toxic and formaldehyde free!


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new pioneer food co-op’s newsletter

Gift card valid for first time customers only. limit one gift card per person.

STRESSREDUCING BLEND I don’t know anyone who couldn’t use some help reducing stress in their lives. Here is a great recipe to provide to friends and family over the holidays. ¼ c. lavender flowers ¼ c. passionflower  c. chamomile flowers ⅛ c. licorice root ¼ c. peppermint This recipe should be enough to make 20–30 cups of tea. The possibilities are endless with our selection of black, green, white, pu-erh, and rooibos teas blended with anything from peppermint to lemongrass to passionflower. Along with my signature blend, I’ll include a reusable tea ball or cotton tea bag.

BATH SALT BLENDS Bath salts are a breeze to make. Start with some Epsom salts or sea salt, about a quarter- to a half-cup per bath. Then simply mix in a few drops of essential oils and other ingredients. For example, make a relaxing lavender blend with essential oils of lavender, bergamot, and chamomile, along with lavender flowers. An earthy blend can be made with essential oils of sandalwood and balsam fir, with dried thyme added for texture. A third blend might include rose petals with ylang-ylang and lemongrass essential oils. Just a few drops of each essential oil per half cup of salt will do. Feel free to follow your nose when blend-

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ing essential oils and make your own combinations unique to you. I hope you’ll be inspired to make some of your own herbal gifts this holiday season. Of course, always do your research, and learn about the herbs you are using. We have several books in the Coralville store on herbs both for sale and available for reference in the store. So get creative, do your homework, and have fun!  Source: “Making Your Own Herbal Gifts” by Matthew Fure, Assistant Wellness Manager, Willy Street Co-op, Madison, WI Newsletter, December 2009, Vol. 36, No. 12.

Hours: Mon-Fri 6:30am-7pm Sat 8am-6pm Sun 8am-6pm

Pressed for time? Call in your Order: (319) 338-2024 Online menus available: www.fairgroundscoffeehouse.com Featuring: Brunch Lunch Dessert Coffee Local Art

* 100% Fair Trade, Organic Coffees & Teas * VEGAN Waffles & French Toast Specials * Grilled Sandwiches, Wraps, Quesadillas & Soups * Real Fruit Smoothies & Green Tea Lattes * Vegan Bakery - Cakes, Muffins, Cookies, etc! * VEGAN Nachos & Macaroni! * Home of Vegan Cow Brand Cheeses winter 2010/2011


Board’s Report New Pioneer Food Co-op Board of Directors


his year, as in the past two years, New Pioneer will donate 0 of sales during the weekend preceding Thanksgiving (November 20–2) to the United Way of Johnson County. In order to make you aware of the needs in our area, we would like to share the following information, drawn from the United Way’s 200 Community Assessment and “The Cost of Living in Iowa,” an informative study published in 200 by the Iowa Policy Project (IPP).* It will probably come as no surprise during the current recession that poverty is increasing in Iowa, including Johnson County. Though unemployment is low here compared to national and state averages, the cost of living in Johnson County is higher (especially housing), and the median wage is lower. Families with dependent children and the elderly have felt the greatest impact: • In Johnson County, more than 6 of seniors now live in poverty. While that is lower than the state average, the rate of increase in poverty for Johnson County seniors is more than 0 times the statewide average (up 63 in Johnson County compared to 5 statewide). • Between 2000 and 2008, the poverty rate for children in Johnson County increased by 40. • In 2009–200, more than 30 of children in the Iowa City Community School District qualified for free or reduced lunch, up from 8 in 2000.

Single wage-earner families, which comprise 37 of families with children in Johnson County, are the most cost burdened. To meet basic needs, a single person in Johnson County must earn a minimum hourly wage of $2.39. Add just one child and the supporting hourly wage jumps to $8.26. This is in a county where half of all workers earn $5.8 per hour or less. Currently 4,735 households (9,443 recipients) in our county participate in the Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamps. However, because federal poverty guidelines do not account for

United Way United Way affiliates fill in the gaps in many ways—from housing to mental health and medical services, to youth mentoring and childcare, to financial and food assistance. Here is what three United Way organizations are doing to meet food needs in Johnson County: • The Crisis Center Food Bank currently provides 3,000 food bags per month. • The Free Lunch Program is serving 34,000 noon meals annually. • Last year, Table to Table rescued 83,439 pounds of food from groceries, restaurants, and other food vendors to provide more than the equivalent of 625,000 meals to those in need.

3ELM CLO> #>RPB Do your holiday shopping

November 20 & 21 and New Pi will donate of sales

to help support the United Way * The 200 Community Assessment is available on the United Way website at www.unitedwayjc.org. Read “The Cost of Living in Iowa” under Special Topics at www.iowapolicyproject.org.


new pioneer food co-op’s newsletter

the cost of childcare or regional differences in the cost of living, many families who struggle financially may not qualify for food assistance. (The Senate is now considering cutting the SNAP program by more than $2 billion to pay for other priorities.) Because food is one of the only areas in a household budget where corners can be cut, poor families often go without or substitute cheap calories for nutrition. As Co-op members, we have joined together around a shared value—the importance of wholesome, safe, and nutritious food—but access to healthy food

is a privilege not afforded to all in our community. The Thanksgiving benefit at New Pi is just one of the many ways we are working to assist those in need. With over 22,000 members, our Co-op has the growing capacity to make a real impact in our community. We hope members will continue to work with us to ensure that healthy food is not beyond the reach of Johnson County residents by advocating for healthy school lunches, expanding community gardens, donating dividend checks to local causes, and more. Together, we can make a difference. 

SOS: OCA’s Ongoing Campaign to Safeguard Organic Standards Information courtesy of the Organic Consumers Association (OCA)

Find Your Yoga at Qualified instruction for all levels Spacious showers and changing rooms for men and women Ample, free parking, footsteps away from the door Healing, radiant heat Area’s only eco-friendly studio—we strive to create the most healthy and natural environment possible for those who practice with us


“Over the last twelve years the OCA has been forced to organize a series of national campaigns to safeguard organic standards. While the OCA and their allies have basically been able to prevent the standards from being significantly watered down, constant vigilance and mobilization have been necessary... The new organic dairy regulations banning feedlots and requiring mandatory pasturing of cows are a good start, but we need to apply similar standards to poultry production. We need an independent National Organic Program Peer Review Board. We need to officially ban nanotechnology from organic production. And we need a number of currently allowed non-organic substances or inputs to be prohibited in organic products, as there are now organic options available. Over the next decade it will take constant vigilance and mobilization on the part of consumers, natural food stores, and farmers to uphold organic standards and prevent a takeover of the organic industry by corporate agribusiness.” -by Honor Schauland and Ronnie Cummins October 20, 200 · www.is.gd/gcPDE

We look forward to providing a place where you can discover the health and well being of yoga practice in a nurturing environment. Namaste.

1705 South 1st Avenue

Iowa City, IA 52240


winter 2010/2011


New Pi’s Delicious Dishes for the Holidays… Demand Fair Trade From Your State Government!

From the Deli 2010

Information courtesy of the Organic Consumers Association

Maple Roasted Sweet Potatoes

International trade has not benefited everyone in the world. In fact, so-called “free trade” agreements have exacerbated global poverty, marginalizing workers and farmers and denying them a fair income for their harvest or labor. This reality has led to the emergence of fair trade, which aims to guarantee that workers and farmers receive a fair price that not only reflects the true costs of their production and work, but also creates a mechanism for socially just and environmentally sustainable production. Each year, institutions, from municipal and state governments to universities, hospitals, and school districts, spend billions of dollars purchasing commodities, like coffee, tea, and sugar. An estimated $8 billion dollars was spent on institutional coffee purchases alone in 2009. Institutional purchasing can leverage large volumes and significant purchasing power to engage and empower ordinary people to create a just global economy. Take action. Tell your governor that you support Fair Trade and that your state should too. Contact Governer Culver at www.governor.iowa.gov/index.php/ constituent_services/contactus


new pioneer food co-op’s newsletter

B’s Cranberry Sauce


My grandmother's recipe with a twist of rosemary. (vegan)


Local, organic sweet potatoes roasted to perfection. (vegan)

Green Bean Casserole


The traditional side but with fried shallots and a Madeira cream sauce. (vegetarian)

Mashed Yukon Gold Potatoes


Simply the way potatoes were meant to be. (vegetarian)

Mushroom Gravy


Portabellas and button mushrooms, creamy and delicious. (vegetarian) All items may be pre-ordered from the catering department at (39) 358-553. All preorders must be made by Friday, November 9, for pick-up on Wednesday, November 24 for Thanksgiving. Also by, Monday, December 20, for pick-up on Christmas Eve. After those pre-order deadlines, we will have items in the pre-pack case on Wednesday, November 24 on a first come, first served basis. For Christmas, we will have the products in the case on Thursday, December 23, on a first come, first served basis. Remember we close at 6pm on Christmas Eve, so come early to pick up your goodies. Regular hours on Thanksgiving Eve.

Mary Adams, RN, LMT, ABT Adams Health Advocacy As your advocate I can review you or your loved one’s overall health care plan, go with you to physician visits, review your medical records, research your diagnosis and treatment options and address your specific health or wellness concerns.

adamshealthadvocacy.com Adams Therapeutic Bodywork

call 351-1173 or visit

Reshaping an Old Yard for Food Production Theresa Carbrey, Education and Member Services Coordinator

Iowa City Store Manager Jason Thrasher examines a strawberry bed at 523 Iowa Ave., Iowa City.


ike many Iowa City houses built around the turn of the century, the Iowa City Co-op store offices at 523 Iowa Avenue had a decent but dull yard. Grass, peonies, some nice flowering bulbs, and a bed of coneflowers brought understated charm to the property. But no food was grown, and the yard layout did not invite people to linger. Times have changed. With the support of Iowa City store manager Jason Thrasher, and with the assistance of local nonprofit Backyard Abundance, the site is in the process of being transformed. Jason says, “I want this yard to be an example of how to grow food in an urban setting. We are finding a place for annual vegetables, for perennials, and for various fruit trees and bushes. “We began piecemeal with interest from the former group Food Not Lawns, and with Theresa Carbrey’s experiments in season extension through mini-tunnels,” says Jason. “Now we have strawberries, raspberries, an apple, and two pawpaw trees. We plan to add red and black currants, blueberries, onion chives, and chokeberries. ” The front yard of 523 Iowa Avenue in Iowa City is opposite the University of Iowa Community Credit Union. When the design is fully implemented, the yard will offer two semi-private seating areas, one close to the house and one in the center of the garden. Staff will be able to take breaks in the shade of a Seaberry tree.

Never heard of a seaberry tree? You are not alone. Fred Meyer of Backyard Abundance included the seaberry tree in the design because it provides bright orange fruits packed with vitamin C and is a nitrogen fixer. Permaculture design calls for selected plants to complement and nourish each other— some taking nitrogen from the air to the soil, some providing nourishment to beneficial insects, and some providing weedsuppressing ground cover, or even herbal tea for humans. The design for the front of 523 Iowa Avenue includes inviting seating, a buffer zone toward the street (to create a more private continued on page 24

“I want this yard to be an example of how to grow food in an urban setting ...”

winter 2010/2011


continued from page 23 space within the yard), and edible berries, as well as healing and medicinal plants. Fred notes,“New Pioneer is leading the way in demonstrating how edible landscaping can provide substantial amounts of delicious food while lowering the maintenance and carbon

footprint of an urban yard. Participants in Backyard Abundance classes designed the landscape to function as a healthy ecosystem while also meeting people’s need for beauty and relaxation. We are excited to conduct additional classes to complete and enhance the design.” Members are invited to visit 523 Iowa Avenue to investigate this new interpretation of an attractive front yard. 

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new pioneer food co-op’s newsletter

grocery top picks Organic Batter Blaster – We just couldn’t resist pancake and waffle batter in a can. It’s the idea that got our attention, but the end result had us hooked. Churn out good ol’ hot cakes with your kids’ names or special shapes, or hit the waffle iron with this no-mess product. 8 oz. $5.79 Original Homestyle Meals Sausage, Egg, and Cheese Breakfast Sandwiches – We were blown away at a recent food show by this new product—convenience matched perfectly with homemade flavor. Try the Black Forest Ham as well. 2 oz. $6.99 Equal Exchange Chocolate Caramel Crunch – The newest flavor from one of our favorite chocolate providers. Caramel crystals and a pinch of sea salt make this a dreamy dark chocolate confection. 3.5 oz. $3.99 Kettle Chips Fully Loaded Baked Potato – Tired of the same old flavors? Give this one a shot. Sour cream, chives, and cheddar cheese make these baked potato inspired chips the ultimate flavor experience. 5 oz. $2.79 Doctor Kracker Pumpkin Seed Cheddar – Why we haven’t been carrying these for years is beyond us, but no sense dwelling on the past. Now available, and absolutely delicious. Try the Classic Seed variety too. 7 oz. $4.49 Glad Corn … Cheddar! – If you haven’t tried the original roasted corn snack, do. And then move on to this updated version of one our most popular treats. 2 oz. $3.79 Ancient Harvest Quinoa Pastas – We’ve carried this gluten free (GF) brand for a long time but recently added some new varieties to the mix. Look for the long cut pastas to help round out your GF pantry needs. 8 oz. $2.99

Echollective CSA Farm CSA memberships available now

20 weeks of the freshest, most nutrient rich produce. June-Oct delivered to a convenient local pick-up site. Check out our blog for past newsletters, farm updates, local food commentary, and more.

Since 1975

Saab/Volvo/Subaru & other imports


Repair: 319.337.4616 Sales: 319.337.5283 424 Highland Court, Iowa City

Echollective Farm is located 25 minutes from Iowa City. The Farm offers 14 acres with a wide array of Vegetables, Herbs, Flowers, and Hay; and stewardship of 20 forested acres including a creek.




winter 2010/2011


Safeguard Organic Standards Information courtesy of the Organic Consumers Association (OCA)


hemical and energy-intensive industrial food and farming poses a mortal threat to life on the planet. Monsanto and Food Inc. are rapidly destroying the soil, contaminating water, reducing biodiversity, and destabilizing the climate. Meanwhile, consumers are being stuffed with junk foods that make us fat and sick. Industrial agriculture’s fatal harvest includes trans-fats, high fructose corn syrup, Genetically Modified Organisms (GMOs), and filthy, diseaseridden factory farmed animal products laced with pesticides, hormones, antibiotics, nano-particles, and bacteria. While numerous healthy food alternatives are available at the local level, from small organic farmers to urban gardeners to raw milk distribution networks and community supported agriculture projects, the USDA National Organic Program is the only system to provide certified national and global standards for organic food distributed regionally, nationally, and internationally. Foods labeled “USDA Organic” are the gold standard for health and sustainability at the retail and wholesale level in the U.S. Organics provide a beacon of light in grocery store aisles to guide consumers away from GMOs and chemical-tainted junk foods. Consumer demand for healthy and eco-friendly food has built the organic market into a $30 billion a year powerhouse, and has forced even the largest retailers, wholesalers, and brand names to get into organics. While we oppose the “Walmartization” of organic, we are happy to see that even our adversaries are being forced to market and sell organic products. While OCA’s campaigns against worker abuses, GMOs, factory farming, and the poisons used in industrial food production are aimed at tearing down a deadly system,


new pioneer food co-op’s newsletter

our work to keep organic standards strong guarantees that even the big corporate players must “play by the rules” if they are to call their products organic. Unfortunately the big players (Monsanto, Kraft, Wal-Mart, General Mills, et al.) keep trying to change the rules, which means we’ve got to keep fighting them. This year, 200, the biggest attacks on organic standards are coming from the following companies: • Cal-Maine Foods (the nation’s largest egg producer) wants to keep so-called organic chickens in intensive-confinement factory farms and feed them synthetic supplements like methionine. • General Mills (the world’s sixth-largest food company) wants to introduce untested nanotechnology in unlabeled organic products and packaging, which has been banned in Canada’s national organic rules. • Coleman Organic (part of the ConAgra conglomerate, the 3rd largest U.S. beef and pork processor) wants to use non-organic animal ingredients (pork intestines) in “USDA Organic” products (sausage). • Renpure Organics (subsidiary of Bristol-Myers Squibb, owner of Clairol) wants to use the word “organic” on products that aren’t certified to USDA organic standards (shampoo). • Peak Organic wants to use non-organic agricultural ingredients (hops) in “USDA Organic” products (beer). • Organic Vintners wants to use synthetic ingredients (sulfite preservatives) in organic products (wine). 

John Macatee, D.O. Osteopathic Manual Treatment (OMT) Gentle, effective hands-on care for musculoskeletal pain including:

• Neck and back pain, headaches • Overuse strains and sports injuries

Prolotherapy Dr. John Macatee

Non-surgical repair and strengthening of damaged ligaments and tendons by injecting a non-steroid solution that stimulates a healing response to eliminate pain and ease movement

1041 Arthur Street, Suite D, Iowa City, IA 52240 • (319) 358-7004

www.johnmacateedo.com • Most insurance accepted

Catalyst Has a New Editor Jenifer Angerer, Marketing Manager


t is my pleasure to introduce you to the new Catalyst editor, Allison Gnade. You may recognize Allie from the Iowa City store. This past year she has worked in the front end and the specialty department. She moved into her new role at New Pi on October 27, 200 (the day before this issue of Catalyst went to press – please do not hold her responsible for its content! ) Growing up in Iowa City, Allie has been a long time New Pi shopper. She is a terrific baker and has her own tart business. You may have tried some of her savory or sweet tarts at the Iowa City Farmers Market this summer and fall. Allie volunteered on farms in Italy and Sweden through World Wide Opportunies on Organic Farms, and she also worked at Grinnell Heritage Farm for a growing season. She knows green, and she knows food. Allie has a strong command of the English language, a great sense of humor, a big sense of adventure, and a down-to-earth sense of who she is. Allie graduated from Grinnell College with a BA in English. She also studied theater in London, art history in Italy, and lived a foodie’s life in other places in Europe. She can order pastries in four languages. And, her blue diesel wagon is named Hans. She speaks to him, too. Please welcome Allie to her new role and look forward to where she takes the publication. 

New at Hands: Votives and Candles Monaco 5 Light Centerpiece (above) $39 Rustic Tapers (left) Box of 4 $10 Box of 6 $15 109 E. Washington • 319-351-0333 • 800-728-2888 www.handsjewelers.com Facebook: facebook.com/Hands Jewelers Twitter: @handsjewelers

winter 2010/2011


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 visit “Classes” at www. newpi.coop to register online or contact Genie Maybanks at (319) 2486408. Classes are held at the Coralville store unless otherwise noted. All classes feature sample-size portions.

The Secret to Achieving Permanent Weight Loss

We Love Bacon

with Dr. Freya Schafer, Ph.D. Tues., Jan. 25, 6:00–8:00pm

with Genie Maybanks Tues., Feb. , 6:00–8:00pm

$5/person Class to be held at the Iowa Memorial Union, Penn State Room


If your New Year’s resolution is to lose weight, this class will help you accomplish that goal. Do you find yourself trapped in a cycle of dieting and weight gain? Unresolved emotions are often the reason diets don't work. Feeling unloved, lonely, stressed, or guilty are typical emotions that can drive you to overeat. Understanding and releasing the emotions that drive weight gain is a key to long-lasting weight reduction and a healthy lifestyle. Personal Leadership Coach Dr. Freya Schafer, PhD., will introduce you to a new approach to weight loss. Explore how you can overcome your cravings within minutes, break the dieting weight gain cycle, stop resisting exercise, improve your body image, and supercharge your life. This will be fun!

Julia Child's Beef Bourguignon with Valerie Martin Thurs., Jan. 27, Tues., Mar. , & Thurs., Apr. 7, 6:00–8:00pm $20/person Julia Childs fell in love with French cooking in the 50’s. She became a chef, author and television personality, bringing traditional French cooking to the American public. In her honor we’ll open with three cheeses and white wine: the rich and creamy Delice d’Bourgogne, the firm and nutty Compte, and the sheep’s milk Ossau Iraty, served with a big French Chardonnay. Join Valerie Martin as she demonstrates the preparation of Julia’s classic recipe Beef Bourguignon, also French Onion Soup, Green Salad with Vinaigrette, and Tarte Tatin (apple tart). Samples of suitable red wine will be offered, possibly Burgundy or Bordeaux. Sample size portions will be served.


new pioneer food co-op’s newsletter

Bacon is sexy, bacon is fun! Join bacon lover Genie Maybanks for a romp through her favorite recipes featuring outstanding bacon from Iowa and beyond. Learn about and sample pancetta, prosciutto and thick cut bacon; try the unique, double smoked Nueske’s, hailed as one of the top ten bacons in the nation. Genie will demonstrate the preparation of Bacon Wrapped Dates, Prosciutto Wrapped Asparagus, Spicy Squash Soup with Bacon Crumbles; Savory Chard, Prosciutto and Gruyère Soufflé-style Dutch Pancake; and Alambres, the “taco truck” style steak and bacon tacos.

Pizza from Scratch with Chad Clark Thurs., Feb. 3, Thurs., Mar. 3, & Tues., Apr. 26, 6:00–8:00pm $5/person Join Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Chad will use an electric mixer to prepare the yeast-leavened dough. He’ll share his opinions on the best mix of cheeses and discuss how to season the pizza sauce. Come learn how to make the best pizza ever at home, with the opportunity to use excellent ingredients and customize the pie to suit your crowd.

Shellfish Lovers’ Valentine Dinner

Hands-On: Easy Home Cooked Meals

with Chuck Hansen Tues., Feb. 8, 6:00–8:00pm

with Amy Louis Thurs., Feb. 7, 6:00–8:00pm



Do oysters say romance? How about shrimp, mussels, and lobster? These delicious and nutritious shellfish can star in your romantic, homemade Valentine’s dinner. Join Meat and Seafood staffer Chuck Hansen from the Iowa City store as he demonstrates the preparation of Oysters on the Half Shell, Oysters Rockefeller, Mussel and Shrimp Pasta, and Spicy Lobster Salad in Wonton. Learn the sourcing of these products, and develop culinary skills that allow the flavor of this excellent seafood to shine. We’ll also taste some fun, suitable wines.

Impress your friends, expand your menu, and ease your budget by cooking with fresh ingredients at home. Join Amy Louis, United Action for Youth Transitional Living Program Counselor and Institute of Integrative Nutrition grad, as she shares tips on how to easily wash, peel, cut, and cook fruits and vegetables, and how to select, trim, and cook meat. She will show how to cook grains, and how to put food together to make easy, yummy meals. Then the class will do the same, according to their preferences, and get to eat the results. Amy created this class to assist young people, but everyone who wants a fun intro to basic cooking is welcome. Send your young people, or come yourself. Amy and the class will make Chef ’s Salad, Sautéed Vegetables, Fancy Scrambled Eggs, Chicken Stir-fry, Twice Sweet Potatoes, and Seasoned Brown Rice. No previous food prep skills required. Limit: 2 students

Valentine Wine from Argentina with Jay Berry Wed., Feb. 9, 6:00–8:00pm $20/person Take your wine-loving sweetheart to Argentina for a sampling of some of the great and famous wines made from the Malbec grape. Join wine enthusiast Jay Berry as he leads us though a tasting of Malbec and Malbec blends that shows the variety available from this grape. Malbec can offer notes of vanilla, violet, red fruit, and even chocolate and tar. Malbec and Malbec blends range from fruity and sweet to extremely tannic and dry. This popular wine pairs well with meat, stews, and hearty fare. We’ll have a chance to taste the signature white wine made from the Torrontés grape, famous for notes of apricot, honeysuckle, and jasmine. This ripe, fleshy, full-bodied wine can be a little sweet with good acidity—excellent served with cheese.

Classic French Dinner: Stuffed Trout with Valerie Martin Tues., Feb. 5 & Thurs., Apr. 2, 6:00–8:00pm $20/person

Hands-On: Vegetarian Sushi Roll With Various Fillings with David Burt Tues., Feb. 22 & Thurs., Mar. 24, 6:00–8:00pm $5/person 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.

Traditional Turkish Cooking with Resmiye Oral Thurs., Feb. 24, 6:00–8:00pm $5/person

Valerie Martin loved spending holidays with her grandmother, who taught her the French approach to shopping and preparing meals. Cooking is a way to make people happy, Valerie suggests. Join Valerie as she demonstrates the preparation of Rustic Cheese Quiche, Medallion of Trout with Chive Sauce, and Crème Brûlée. We’ll enjoy fresh hearth bread and a suitable wine.

Resmiye Oral learned to prepare the traditional dishes of her native Turkey from her mother, Melek. Join Resmiye as she demonstrates the preparation of family favorites Patlican Oturtma (an eggplant and lamb dish), Turkish Pilaf (rice), Cacik (yogurt and cucumber), Turkish Green Beans, and the phyllo dessert Baklava. Featured spices and herbs include cumin, mint, oregano, basil, black pepper, parsley, garlic, and a touch of rosemary. winter 2010/2011


Best Wine Values from Around the World

The Charm of Pinot Noir

with Jay Berry Tues., Mar. 8, 6:00–8:00pm

with Jay Berry Tues., Apr. 5, 6:00–8:00pm



The chilly weather suggests red wine, but spring is just around the corner. So we will include both red and whites in this light-hearted sampling featuring the best wines under $20 from around the world. Local wine enthusiast Jay Berry will share his insights and enthusiasm as we sample excellent values in wines from France, Argentina, Australia, and Spain. Look for special prices on your class favorites this night only.

Pinot Noir became the “it” grape in the wake of the movie Sideways. Pinot's lineage leads back to Burgundy, where we find some of the world's most expensive and sought-after wines, but delicious, foodfriendly, and more affordable Pinot can be had from other parts of the world, too: elsewhere in France as well as in Oregon, California, and even Argentina. Join wine enthusiast and sommelier Jay Berry as he samples Pinot Noirs of different provenance and styles: from elegant, refined, and delicate to bigger, more fruit-driven wines. You'll be sure to find a Pinot to fit your preference and budget.

Indian Butter Chicken Dinner with Pramod Sarin Thurs., Mar. 0, 6:00–8:00pm

Trouble in Our Guts


with Dr. Terry Wahls Tues., Apr. 2, 6:00–7:30pm

Pramod Sarin comes from a family of excellent cooks. She learned to prepare dishes from her native region of Punjab, India. In this class, Pramod will demonstrate the use of traditional ingredients and contemporary cooking methods to prepare delicious and healthy Indian meals. Discover the appearance, scent, and flavor of spices favored in Indian cooking, as well as how to release the flavor of the spices to season food. Pramod will prepare several dishes, including Butter Chicken, Eggplant Bhurtha, Potato Raita, and Rice Pulao. Samples of chai and beer will accompany the meal.

$5/person Class to be held at the Iowa Memorial Union, Indiana Room More and more evidence suggests that the bacteria that live in our bowels have a huge effect on our health. For two million years, people ate green leaves, roots, fruit, and meat. When we added grains to our diet, we began a shift to new, sugar-loving bacteria in our bowels. Those new bacteria are often trouble-makers. Learn more about what can go wrong when these new critters set up shop and what you can do to get your “old friends” back.

Raising Urban Chickens How to Implement the Terry Wahls Diet with Misha Goodman Tues., Mar. 22, 6:00–7:30pm $5/person Would it be fun to gather eggs from your own backyard chickens? Would it make sense financially? How much work is involved? What are the positives and negatives? Join Misha Goodman of Iowa City Animal Services as she outlines what is needed for a suitable chicken house, laying-nest boxes, and a backyard enclosure. Misha will offer helpful tips on chick sources, proper feeding, keeping the hens safe from predators, and what to do with chicken waste. Refreshments will be served.


new pioneer food co-op’s newsletter

with Dr. Terry Wahls Tues., May 3, 6:00–7:30pm $5/person Class to be held at the Unitarian Universalist Society, Channing Hall 0 South Gilbert (SE corner Iowa and Gilbert), Iowa City You have heard Dr. Wahls speak. You know Dr. Wahls’s food goals: eating nine cups of vegetables and fruit (three green, three sulfur, and three of color) each day. But if what you would really like to know is how to get your whole family on board with eating so many vegetables, this class is for you. Dr. Wahls will talk about specific strategies to get more greens into your kids and your spouse—and even have them beg for more! She will also give us an example of what her day looks like in terms of the foods she eats, including the recipes. You will get a week’s worth of menu ideas and a chance to do a simple, quiet-time practice to help you implement the Wahls Way fully.

Are the USDA Dietary Guidelines Helpful? with Dr. Terry Wahls Tues., June 7, 6:00–7:30pm $5/person Class to be held at the Unitarian Universalist Society, Channing Hall 0 South Gilbert (SE corner Iowa and Gilbert), Iowa City Did you ever wonder why, over the past twenty years, the US Dietary Guidelines have steadily increased the amount of grains, meat, and dairy that we are supposed to eat each day? Dr. Wahls will reveal how the agriculture and food industries have improperly influenced the US Dietary Guidelines advisory committee. Dr. Wahls will then compare the Wahls Diet to the usual diets that are often recommended for diabetes, heart disease, and reduction of cancer risk, and discuss why the Wahls Diet may be a more effective option.


#[email protected]  milk chocolate  dark chocolate  peanut butter  raspberry

Facing GMOs with Dr. Terry Wahls Tues., June 4, 6:00–7:30pm


$5/person Class to be held at the Unitarian Universalist Society, Channing Hall 0 South Gilbert (SE corner Iowa and Gilbert), Iowa City

[email protected]>?IBQORCCIBP CLOVLRO

[email protected]>IPLJBLKB

Ninety percent of soy and eighty-five percent of corn now come from genetically modified organisms (GMOs). Although the FDA ruled that these foods are equivalent to naturally occurring foods, the limited scientific data of the effect of GMOs on health paints a very different picture. Come hear Dr. Wahls review what is known about the health risk of GMOs in animals and humans. Her lecture is adapted, with permission, from the book Seeds of Deception, which reveals how industry manipulation and political collusion— not sound science—allow dangerous, genetically engineered food into your daily diet. Company research is rigged, alarming evidence of health dangers is covered up, and intense political pressure applied. Come learn more!

we know good food



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

Iowa City www.newpi.com

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

(made with local raspberries)


. individually wrapped .  pack .  pack

The Turquoise Tree Reiki Energy Alignment Lynn Zimba Reiki III

319-331-7125 [email protected] Harmonizing the human essence

CPB REMODELING "excellence in painting" interior



christopher berg Iowa City, IA 52245

New Pi gift cards are perfect for everyone on your list. Available at either location.

(319) 338-3453

Happy Holidays from New Pioneer.

[email protected]

winter 2010/2011


PRSRT STD U.S. Postage

PAID Bolingbrook, Il.

Permit  467

22 S. Van Buren St. Iowa City, IA 52240 (319) 338-9441 open daily 7am–11 pm 1101 2ⁿd St. Coralville, IA 52241 (319) 358-5513 open daily 7am–10 pm www.newpi.coop Change Service Requested


3ELM #>RPB Do your holiday shopping

November 20 & 21 and New Pi will donate of sales

to help support the United Way