new pioneer food co-op's newsletter

new pioneer food co-op's newsletter

new pioneer fo o d co-op’s newslet ter New Pioneer offers sane answers to the confusing questions of animal cloning, genetically engineered crops, an...

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new pioneer fo o d co-op’s

newslet ter

New Pioneer offers sane answers to the confusing questions of animal cloning, genetically engineered crops, and high fructose corn-syrup in your kids’ lunch. Plus, get green this spring as we observe Earth Day 2007.

march/april 2007

focus on cooperation

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

in this issue Drinking Wine Years Down the Road

p. 6

Logo Award

p. 7

Tom’s Top Ten

p. 8

Wellness Top Ten

p. 10

Remembering Blane

p. 12

Cloned Animals

p. 13

What’s for Dinner

p. 15

Cooking Classes

p. 21

mission statement

product policy

New Pioneer is a cooperatively owned business, fully serving the needs of the natural products consumer. We emphasize high quality, fair prices, and product information. We are an environmentally and socially responsible member of the community we serve. New Pioneer’s mission is to serve the needs of its members and to stimulate the local agricultural production of natural and organic foods by providing a market for such foods. The Cooperative fully recognizes the value and dignity of work and shall place a high priority on the health, welfare, and happiness of all its employees. The Cooperative shall strive to set a community standard for the best possible working conditions, training, wages, benefits, and opportunities for advancement for its employees.

New Pioneer’s goal is to offer the best in organic, natural, local food and products to support our community’s health and well-being. To that end, New Pioneer has adopted the following standards: 1. We feature and prepare foods that are free of artificial sweeteners, artificial colors, artificial flavors, artificial preservatives, and trans fats. 2. We actively seek out and support sources of certified organically grown foods, locally grown whenever possible. 3. We feature seafood, poultry, meat, and dairy that are free of added growth hormones, antibiotics, nitrates, or other chemical additives. 4. We highlight household and personal care products that have been proven safe through non-animal testing methods. 5. We feature grains and grain products that have not been bleached or bromated. 6. We do not knowingly sell food that has been irradiated.

member share payments If you are making installment payments on your member share, please be sure you are paid in full within six months of your sign-up date. Payments can be made at the store or by mail. We accept all major credit cards. Thank you for your participation! New Pioneer Administrative Office (319) 338-9441.

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new pioneer food co-op’s newsletter

member open forum Catalyst member open forum is an opportunity for members to express their views. Submit comments to Stephanie Catlett at the Iowa City store or email [email protected] No more than 500 words. Deadline for the May/June 2007 Catalyst is Friday, March 30t, 2007 by 5pm.

published by: NEW PIONEER FOOD CO-OP 22 S. Van Buren Street Iowa City, IA 52240 • (319) 338-9441 open daily 7am–11pm City Center Square, Hwy. 6 West Coralville, IA 52241 • (319) 358-5513 open daily 7am–10pm EDITOR Stephanie Catlett MANAGING EDITOR Jenifer Angerer CATALYST DESIGN & PHOTOGRAPHY Mara Cole SALES FLYER DESIGN & PHOTOGRAPHY Mat Greiner PRINTER Perry Judd’s Incorporated Contact Stephanie Catlett at (319) 338-9441 or [email protected] to place your display ad. www.newpi.com

Members are welcome to share their views with the

2007 BOARD OF DIRECTORS (year indicates when term is up) PETER FISHER (2007) President 338-1494, peter-fi[email protected] RICHARD GRIMLUND (2008) Vice President 337-6495, [email protected] CAROLINE DIETERLE (2007) Secretary 338-8674, [email protected] HENRY T. MADDEN (2009) Treasurer 338-5689, [email protected] JEN KNIGHTS (2007) 358-1501, [email protected] ROBYNN SHRADER (2008) 466-9006, [email protected] SARAH WALZ (2009) 466-0908, [email protected]

Court Rules No New Field Trials for GM Crops Courtesy of Joseph Mendelson, Legal Director, Center for Food Safety

I

n a decision broadly affecting field trials of genetically engineered crops a federal district judge ruled in early February that the U.S. Department of Agriculture (USDA) must halt approval of all new field trials until more rigorous environmental reviews are conducted. Citing potential threats to the environment, Judge Harold Kennedy found in favor of the Center for Food Safety that USDA’s past approvals of field trials of herbicide tolerant, genetically engineered bentgrass were illegal. “This is a significant victory. The decision requires far more thorough oversight of the environmental impact of these crops,” stated Joseph Mendelson, legal director of the Center for Food Safety. “The Court was clearly concerned that the agency has put our nation’s environment at risk by exempting many of these field trials from environmental review. That’s why the judge made the decision broadly apply to all future field trials of genetically engineered crops,” Mendelson continued. The federal lawsuit was filed by the Center for Food Safety, Klamath-Siskiyou Wildlands Center, and other individuals and organizations in 2003. At issue in the lawsuit are novel varieties of creeping bentgrass and Kentucky bluegrass manufactured by Scotts and Monsanto BOARD OF DIRECTORS MEETINGS All members are welcome! March 21 May 16 July 18 September 19 October 17 December 19 All meetings are held at 6:30pm at 10 S. Gilbert St., Iowa City.

that have been genetically engineered to resist Roundup, the popular herbicide manufactured by Monsanto. Currently, use of the Roundup weedkiller is limited to spot spraying of weeds in that the herbicide kills any grass with which it comes in contact. The new engineered grass has been altered to be resistant to the weedkiller so that users will be able to spray entire lawns, fields, and golf courses with large amounts of the chemical without fear of hurting the grass. Large scale planting of the biotech grass would therefore significantly increase the amounts of herbicide used in home lawns, sports fields, schools, and golf courses around the country. In seminal studies concerning environmental contamination from genetically engineered creeping bentgrass, the U.S. Environmental Protection Agency

Ruhl &Ruhl REALTORS

found multiple instances of the pollen from engineered bentgrass traveling several miles and transferring its traits to native grasses. Last year, EPA researchers found that the engineered grasses had escaped from field trials to contaminate a national grassland. “These field trials threaten our public land, our communities, and our health,” said Lesley Adams, Outreach Coordinator for plaintiff Klamath-Siskiyou Wildlands Center. “We will monitor the USDA very closely to make sure they don’t allow any more of these tests until they’ve rigorously assessed their environmental impact,” Adams concluded. The court’s decision is available at www.centerforfoodsafety.org 

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3

An Everyday Guide to Cooking Oils Stephanie Catlett, Catalyst Editor

F

or most, the weekly shopping ritual is a quest to stock our pantries with items that are affordable, taste delicious, and won’t kill us before the next commercial break. The health benefits and risks of the majority of foods we consume are fairly obvious, but one particular grocery aisle stumps me every time: the oils.

I can’t be the only person who’s pondered this question while scanning the shelves over the years: Which oil is the best and healthiest choice for me and my family? Which oil has a flavor that won’t overpower my cooking, and a level of saturated fat that won’t overpower my blood flow? I set out to find answers to these and other questions for Catalyst readers. Here is a rundown of the different health benefits and uses for some of the oils stocked on New Pioneer’s shelves.

olive oil The must-have oil for every pantry. The poet Homer referred to olive oil as “liquid gold”, and it has long been a versatile staple of the Mediterranean diet. Olive oil is traditionally made by crushing nearly ripe olives, pits and all, and pressing the mixture to glean the oil and watery mass from the fruit. The oil is then separated from the excess water and filtered. Extra virgin oil derives from the first pressing of the ground olives, and other varieties come from the following pressings. It is important to note that “light” olive oil doesn’t mean lower in fat; it just means a lighter, less intense flavor. The American Heart Association recommends cooking with oils low in saturated fat, and olive oil is a winner in this category. Olive oil is also rich in polyunsaturated and monounsaturated fatty acids, which can help lower “bad” cholesterol. Lower priced virgin olive oils are great for sautéing and frying, while higher-end extra virgin oils work best for dipping and salad dressings. A good rule of thumb is that if the olive oil will be used to provide flavor, then use the best quality you can afford. Famous New Pi cheese guy Robert Morey’s brand of choice for daily use is Racconto, but when he’s going all-out, he chooses l’Estornell from Spain. It’s made from organic Arbequina olives and has,“a lovely fruitiness and a lively, fresh grassiness that I’ve not found in other oils.”

4

new pioneer food co-op’s newsletter

canola oil Did you get the email? Internet rumors are flying about the potentially damaging effects of canola oil, including everything from degenerative diseases to abrupt skin tears to lung cancer. Despite these scary threats, medical scientists continue to vouch for the safety and health benefits of canola oil. According to such reputable resources as the American Heart Association and the Mayo Clinic, canola oil is a healthy oil choice for its low saturated fat content and high levels of monounsaturated fats. Canola oil is also high in Omega-3 fats, which are deficient in most diets. Contrary to popular belief, canola is not genetically modified; it was bred through traditional plant breeding methods to eliminate the high erucic acid content in the 1970’s. Canola has a light flavor and a high smoke point, so it is perfect for frying and baking.

sunflower oil A good source of vitamin E, sunflower oil is low in saturated fats and provides essential fatty acids. This oil has a light taste and works well for frying. There are two varieties of sunflower oil: oleic, which is high in monounsaturated fats, and linoleic, which is high in polyunsaturated fats. Both versions are considered helpful for lowering “bad” cholesterol, although linoleic can also lower “good” cholesterol. Safflower oil is made from a plant variation of the sunflower and exhibits many of the same benefits and traits. Safflower was originally grown for its flowers for use in both food and clothing dyes.

It is important to note that no one oil is perfectly suited to all types of cooking. Balancing the oils that you use is important to ensure all of your dietary needs are met. A good mix will balance your levels of poly and monounsaturated fats, while decreasing your saturated fat intake. Avoiding hydrogenated oils, such as commercial vegetable oil and margarine, will also decrease your intake of trans fatty acids. Trans fats have been shown to greatly increase the risk of heart disease. By using a blend of oils in moderation, you will taste and feel the benefits!

peanut oil High in monounsaturated fats, peanut oil is a good choice for deep-fat frying. Peanut oil is slightly higher in saturated fats than canola or sunflower oils. Traditionally used in Asian cooking, the bland taste of this oil will not add undesired flavors to your foods.

other nut oils How to Taste Olive Oil (the Right Way)

Ever thought of hosting an olive oil tasting party? What a cool way to experience the innumerable choices in olive oils without blowing your budget. Instead of a bottle of wine, have your friends bring their favorite bottle of olive oil to share. Use this handy tasting guide to learn how to properly taste olive oils in the traditional Italian manner. 1. Pour oils into small plasic cups. 2. Swirl the oil around in the cups to heat it with the warmth of your hand. 3. Once the oil is at body temperature, slurp the oil into your mouth and swish it around for at least six seconds. Let the oil fully coat the inside of your mouth so you can feel the texture and get the taste into all the nooks and crannies. 4. Spit the oil out in a vintage brass spittoon (or substitute an appropriately sized plastic container). Discuss. 5. Cleanse palette between samplings with slices of apple. So what are you supposed to taste anyway? According to the International Olive Oil Council, positive attributes of olive oil include fruity, bitter, and sweet tastes. Negative attributes range from musty to earthy to metallic. If your guest would rather taste the oils with bread, try a crusty loaf of New Pi’s Tuscan or New Pi Zano varieties. Visit www.internationaloliveoil.org to learn more about olive oil production, traditions, and tasting.

Nut oils such as hazelnut, walnut, and almond are a good choice for adding flavor to dishes. Being less shelf stable, nut oils should be stored in the refrigerator after opening and used within two to three months. They can be a fun addition to your diet, with generally low levels of unsaturated fats.

coconut oil Coconut oil is high in saturated fat, and can be compared to using animal fats in cooking. The oil does, however, have a delicious flavor and has been used for centuries in various applications. Limit your saturated fat consumption to seven to ten percent of your total daily fat intake by reducing the use of coconut oil in everyday cooking. Save this oil for a special dish!

grapeseed oil Grapeseed oil is high in vitamin E and is a powerful antioxidant. It is also low in saturated fat. With a higher smoke point than olive oil, grapeseed is great for high heat cooking. It has a light, nutty flavor that also works well as a seasoning. march/april 2007

5

Drinking Wine, Years Down the Road Robert Morey, Iowa City Specialties Manager

D

elayed gratification may be one of the least-utilized capacities among what makes us human. We tend to want to take our pleasures now. Accordingly, an overwhelming majority of wine is made with current enjoyment in mind. But certain wines—I’m thinking about Napa Cabernets, Bordeaux, Burgundies, and certain Chateauneufs—are more rewarding after at least a few years in the cellar, while others, such as Vintage Ports, are virtually undrinkable when they’re released. I’m brought to these thoughts because I had a daughter born in 2004. Since her birth, I’ve been thinking about buying a wine from her birth year that I’ll be able to enjoy with her some twenty years down the road. Last week, I bought it: 2004 Domain du Pegau Chateauneuf du Pape. At $70 a pop, it’s more than I would ordinarily spend on my limited budget. But this, I reason, is what credit cards are for. I guarantee you that if I drink a bottle of this wine with my daughter in 2025, I won’t regret spending seventy bucks twenty years earlier. This is one of the things that I love about working in the world of wine. To me, the purpose of wine is pleasure—the enhancement of a meal, the heightened enjoyment of good company. I would say the same thing about food, of course: that sharing food creates and strengthens community, whether it be the community of a couple, a family, or a gathering of friends. But with wine there is greater complexity, because wine is a living thing, and great wines will change and develop over

years and even decades. When you drink a great wine from years ago, it’s like a window into that year. The wine represents not only the labor of the vineyards and the winemaker, but the soil and sun and climate of that growing season. For me, buying wine from the birth year of my daughter is an act of faith and hope—that I’ll be able to share this pleasure with her, that she will want to share it with me, that the wine will drink beautifully at that time. There are many occasions that might merit setting a few bottles aside and forgetting about them for a decade or two. Aside from children’s birth years, you might also cellar bottles to commemorate your own birth year (warning: this can get pricey), a wedding anniversary, or, for those implacably bitter souls, a divorce. Wines with the legs to age a decade or more tend to cost more than wines intended for short-term drinking. But as I said earlier, that’s what credit cards are for. If you’re interested in exploring some options, come see me in the Iowa City store or visit Tom in Coralville. Chances are we can set you up with a bottle you’ll be able to savor, whatever the occasion, years and years down the road. 

Paws Claws

&

Priebe Family Organic Farm Certified Organic

6

Angus Beef • Berkshire Pork • Lamb • Chicken • Turkey Goose • Duck • Brown Eggs • Produce in Season

Housecall Veterinarian

319-938-2801

319-621-4449 Traditional and HOLISTIC Medicine Acupuncture and Chinese Herbs

new pioneer food co-op’s newsletter

[email protected]

Dr. Ana Falk

The Envelope Please ... Jenifer Angerer, Marketing Manager

organic

BYTES

W

e knew it the moment we saw it, but now there’s proof! New Pioneer Food Co-op’s new logo is an award winner. And it’s not just any award we’re touting; it’s a prestigious gold ADDY. The ADDY Awards are the advertising industry’s largest and most representative competition, recognizing creative excellence and the very best in advertising worldwide. Designer Shannon Heiman, of Shannon Heiman Design, entered the New Pi logo in the competition and came out with the gold. Congratulations to Shannon and the New Pi designers, Mara Cole and Mat Greiner, who worked with Shannon on this creation and who have so successfully placed it throughout the stores, on delivery vans, and in New Pioneer literature. Way to go New Pi! 

Wal-Mart “Organics” Recently, the OCA (Organic Consumers Association) announced a boycott against Wal-Mart for refusing to respond to formal complaints that many of its stores are placing “organic” signs next to products that are not organic. The Cornucopia Institute filed a complaint more than 60 days ago, and neither the USDA nor Wal-Mart have taken any action to fix these problems. Six months ago, the OCA called on Wal-Mart to stop selling cheap factory-farmed organic milk from Horizon and Aurora, and to increase the amount of domestically grown organic products on its shelves. Currently, Wal-Mart is selling cheap “organic” food by sourcing products from China, Brazil, and other nations, where labor and environmental standards are lax. Over the past year Wal-Mart has lost 2-8% of its USA customers. Please join the OCA boycott. Learn more: www.organicconsumers. org/articles/article_3809.cfm

SoulWords process

the

TM TM

discover the joy of being you

LEARN how to let go of negative thinking

and CREATE the life you really want! Nancy Swisher, MA, MFA SoulWords™ Facilitator Psychic Guide & Workshop Leader (319)338-7833 / [email protected]

march/april 2007

7

tom’s top ten

Tom Caufield, New Pi Wine Buyer

1

3

LAZY CREEK PINOT NV

I almost don’t want to write this wine up, as I don’t want it to go away from our shelves too quickly. This is simply picture-perfect Pinot. Spice, cherries, and a bit of earth all play tag on the nose, the first sip yields fruit, then there’s more spice. It is light and lively with a medium weight. This wine would be a perfect match with salmon. $17.99/bottle.

ernet. Cherry, currant, and herb flavors glide effortlessly through the long finish. Drink now through 2014.” 90 points. There is also a hint of mint and eucalyptus that one would find in a $40+ California Cab. Did I mention that it’s just $17.99 / bottle? I’ve also got a wee bit of their Cabernet and it’s quite possibly one of the best deals in Cab under $40 I’ve ever seen. Do inquire.

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ABBAYE DE THOLOMIES MINERVOIS 2004

6

MASSENA SHIRAZ EPSILON 2005

I’ve always loved this winery but have never been able to get enough of their wine to feature in Catalyst. Well, the times they are a changing. Here’s what Robert Parker had to say: “A terrific value, the 2005 Shiraz Epsilon is fashioned from 32 year old vines planted in the Greenock sector. Aged twelve months in old French oak hogsheads … it exhibits an opaque purple color, abundant aromas of raspberries, blueberries, graphite, and spice box, and a full-bodied, rich, fleshy style. A hedonistic tour de force in winemaking, it can be enjoyed over the next four to five years” 94 points. All this for only $24.99/bottle. What a deal.

2

CHEHALEM PINOT GRIS & CHARDONNAY

This one’s a two-fer. We are featuring the Pinot Gris, which both Robert and I love. From Wine and Spirits: “This Pinot Gris shows the heights Gris can reach in Oregon. Rich without being the least bit fat, its honeyed pear and marzipan flavors have an Alsatian heft, but a fine, minerally cushion of acid holds all that rich fruit aloft.” 93 points. And their lovely Chardonnay “Inox”: “This unoaked Chardonnay has a bright and leesy scent, yet it’s fresh and brisk, with ripe apple and roasted pear flavors. It’s considerably lighter than most domestic Chardonnays and all the more charming for it.” 90 points. Your choice, just $17.99/bottle.

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new pioneer food co-op’s newsletter

This one’s for those of you who think you don’t like French wine. Check what the Spectator had to say: “Velvety texture, with plenty of structure and a luscious array of cassis, dark plum, and cherry flavors. Smooth, spicy finish filled with crème brulee and white chocolate notes. Seductive. Syrah, Grenache and Mourvedre. Drink now through 2009.” 91 points, smart buy. If you like ripe, sexy California wines, you owe it to yourself to check this out. $17.99/bottle.

5

KILLIBINBIN BLEND LANGHORNE CREEK 2004

We tasted this wine in a batch of samples about four months ago. It was pretty tight and closed up, but all the elements were there, so we went ahead and bought a chunk of it. And then the reviews came out … and we got offered a nice additional chunk of it, as we had bought with our palates, not just on some wine magazine’s say-so. Here’s what Wine Spectator had to say: “This is ripe and polished stuff, a lithe 56/44 blend of Shiraz and Cab-

TRENTADUE “OLD PATCH” RED 2004

We’ve tasted wines from these folks over the years, but they never quite made it onto our shelves. Well, all that changed when I tasted through the current batch of wines. There has been a serious step up in quality, and it really showed. Here’s what Bob Parker had to say about the ’04: “An exuberant, peppery, spicy nose offering up scents of black currants, plums, and cherries is followed by sweet, medium-bodied flavors, a plush texture, and gorgeous purity. The result is an alluring, value-priced wine that can be enjoyed over the next 2-3 years.” 89 points. We also have their Alexander Valley Cab, and it’s right tasty as well. $14.99/bottle.

7

DOMAINE COSTAL CHABLIS “LES TRUFFI ERES” 2005

This winery has been in the family since 1792. Jean Collet started bottling under his own label in 1954. His son, Gilles, joined his father at the domaine in 1979 and now runs it with his wife, Dominique. Sustainable farming practices are employed in the vineyards, which are lo-

cated on the best hills along the banks of the Serein River. Bernard Raveneau’s notes on the 2005: “Vines are over 30 years old. All hand harvested; clear, yellow colored, fruity nose; round in the mouth with good minerality and long finish. Delicious.” This from perhaps the best producer in all of Chablis. A first for New Pi and I’m thrilled to offer it to you at under $20/bottle.

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FONTSAINTE RESERVE LA DEMOISELLE 2004

This is a favorite. We featured the ’03 late last year, and it was a wee bit less civilized than it usually is, and while some of you really liked that, a few moaned that it was too big, too ripe, too over the top. Well, the 2004 should soothe your aching hearts. It’s got all the usual stuff: Carignan, Syrah, and a touch of Mourvedre this go round. It’s classic mineral, violet, cherries, and a touch of tar and earth with a wee bit of saddle leather. Simply lovely stuff. $14.99/bottle.

9

CH BEAUCHENE DO MAINE MICHEL BER NARD COTES DU RHONE GRANDE RESERVE 2004

We love this winery and have featured many of their wines at New Pi. Here’s what Stephen Tanzer’s International Wine Cellar had to say ( Josh Raynolds reviewing): “Saturated ruby. Bright raspberry and candied cherry aromas are fresh and strikingly pure. Sweet and silky, with intense red fruit flavors, impressive focus and fine tannins. Finishes with very persistent red fruit flavor.” 91 points. The great deal here is that our importer (Wine Adventures) is local and also wears the hat of local wholesaler. What’s that mean? It means you get a 91 point wine that is supposed to retail at $30 for $12.99/bottle. How about that?

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CPB REMODELING, Inc. "painting excellence" exterior

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march/april 2007

9

Emergen-C

This product is essential to have on hand and it comes in convenient packets that you can carry with you. It is loaded with vitamins B and C to help fight colds and the flu or whatever form of cooties your children or mate bring home. It’s also great for hangovers, especially if you drink too much wine from Tom’s Top Ten list (didn’t we warn you?). If you pay close attention, it’s on sale pretty much every other month.

Alba Emollient Lotion

This unscented body lotion is a deep, nourishing drink for dry, thirsty skin, blending certified organic aloe vera, green tea, and chamomile extracts for optimum moisture balance and therapeutic benefits. It only needs to be applied once a day to keep your skin feeling soft. It is unscented so even the most sensitive people can use it.

Epicurean Shea Butter

A pure form of shea butter that is rich, emollient, and great for rough dry hands. A little goes a long way when applying this cream. Put a dab in your hands and rub it vigorously, then apply. It is also good for stretch marks.

Top Ten Wellness Products ’ Sue Lapinski, Wellness Manager

L

ooking for something different to read in this Catalyst besides the fruity and abundant flavor of a bunch of wines that you probably shouldn’t be drinking anyway (at least not every night!)? Well, here it is: The Top Ten Wellness Products. I’m sure a lot of you are breathing a sign of relief from the anticipation of this article and are thinking “why she didn’t do this sooner?” So, without further ado, here is the list of all the products that the staff in the wellness department loves, and we think everyone else should love too.

Ecolips Lip Balm

This lip balm is made with nutrient rich organic ingredients. It protects from all the harshest elements like sun, wind, and cold. There are seven different varieties including a bee-free that is vegan, so it’s easy to find one that suits your lip needs. I almost forgot to mention, it’s made in Cedar Rapids, so it’s local.

Suki Lemongrass Facial Cleanser

The sweetest thing you can wash your face with. Suki’s products are 100% natural and vegan. This cleanser is made of sugar and organic rice flour to exfoliate and soften your face and helps to eliminate fine lines and wrinkles. This is the key ingredient for clear healthy skin.

Susie R. Garton LMT, ABT, ABMP, NCTMB

Licensed Massage Therapist Shiatsu & Massage Therapy at Towncrest 2418 Towncrest Drive Iowa City, IA 52240

(319)430-6310 10

new pioneer food co-op’s newsletter

Kathy’s Family Body Wash

Nordic Naturals Omega-3

The tagline for this company is “if you can’t pronounce ’em don’t use ’em.” That simple statement is why we like Kathy’s body washes, nothing but pure ingredients, no methyl, poly blah blah blah. This company is a family business based out of Minnesota. The body washes come in three different scents, lavender, citrus, and eucalyptus, so I’m sure there is one for you.

Everywhere you look someone (like your Aunt Betty and your doctor), is telling you to take essential fatty acids. Well, they are right, you should. Our diet does not permit us to meet our daily requirement of Omega 3’s, which are found in deep water fish. Omega 3’s fatty acids are needed daily to support our cardiovascular health. With all that said, Nordic Naturals tastes great and does not give you the fish burps. It is also free of heavy metals that some fish can contain.

New Chapter Rhodiola

Are you groggy and sluggish in the morning? Give your adrenals a break! Throw out the coffee and try Rhodiola. This herb is called the Russian ginseng. It gives you energy without buzz, and it sooths your nervous system at the same time. It gives your adrenals the boost they need without depleting them. This is a great little herb when you are under stress, which can be every day!

Garden of Life’s Primal Defense

When this product was first introduced to me a few years ago I was skeptical, especially because of the price. Well, it has proven me wrong time and time again. This is the best probiotic for aiding gastrointestinal disorders. It has 12 different species of probiotics to handle anything your gut can’t. Trust me, it’s good.

New Pioneer Greens and Things

I am not one to brag or anything, but this is the best tasting green drink, plus it has our name on it. I know we would all like to believe we get our daily requirement of fruits and veggies but really, do you? This drink is full of fruit, veggies, and greens to give you all the antioxidants you need, and it fills you up, so it’s like fast food for veggies. Forget the V8 and drink this. 

experience a whole new world

Om

gifts for body & soul Repair: 3 1 9 . 3 3 7 . 4 6 1 6 Sales: 3 1 9 . 3 3 7 . 5 2 8 3 424 Highland Court, Iowa City

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spiritual gifts jewelry 22k gold silver gem stones clothing statues art incense singing bowls home decor & accessories fair trade & handmade 105 South Linn, Iowa City Store Hours: 10-6 Monday-Saturday, 12-5 Sunday 319-358-1282

march/april 2007

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Remembering Blane Anderson New Pioneer would like to extend our deepest sympathies to the family of Blane Anderson, a former New Pi employee and friend who was tragically killed this February in an aircraft accident. Blane had formerly worked as a deli and bakery cook at New Pioneer. He was a long-time Iowa City resident along with his wife Heidi and their three children, Ruby Jo, Eli, and RosaMae. Iowa City Grocery Manager Scott Koepke shares his memories of Blane in the tribute letter below.

Dear Blane, I love you, and I am very, very thankful for you, my brother. I will never be able to express this enough. You are one of the finest, kindest, most honorable human beings I have ever known. You have helped heal the hurt in this world and have made everyone with whom you have connected radiate with light. I have chosen not to write this in the past tense, because I believe that you are with us always in ways that we don’t understand yet. (In fact, I remember a conversation we had in the kitchen once about the intangible. You spoke of matter not being able to be destroyed, but only transformed.) You are felt so viscerally, and your impact has been so profound in the largest and smallest of gestures, be it the saving of lives by transporting organs or helping a stranger fix their car for free. We are all so sad with longing and missing, but what keeps us going is your smile, Blane Anderson. Your smile is hope, service, and humility. And I know that you are sad, too, right now, since we cannot touch one another as we are accustomed. But, at a certain point, I can also see and hear you reminding me,“The nature of nature is change, Scotty. Yes, of course I’m sad and a bit mad, frankly, as well, that my kids and wife won’t have their Dad and husband to explore more living with, but we ultimately have to let go of what we can’t control. C’mon, man – have a beer and dance with the band. That’s what I want.” You are a wise man, Blane. You are a teacher. You are a fiercely hard worker. You are tremendously respected. You love

Blane with his daughter RosaMae.

the earth. You are adventure. You are courage. You are a friend. You are a pillar. And your kids will know these things. They will know you through us, hundreds of friends and family, as we share events and inspirations we have had with your honest model and hopeful tone. They, and Heidi, dear dear Heidi, who loves you with a deep, precious, eternal love that’s rare in this life, will always be well taken care of. You are so selfless that I know this is one of your most important concerns. I can’t remember if I’ve ever formally thanked you for something: When I was really struggling through some of the darkest days of my life following a broken heart, you welcomed me into your home, unannounced, to allow me to sit and share and cry. You listened, you supported, you didn’t judge, and you made me laugh when I was numb. Everyday, for the rest of my life, especially when I’m in the garden, playing music or playing with children, I will love and thank you for the countless moments of joy you have given us, and will continue to give, until we meet again. Peace, Scotty Koepke

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new pioneer food co-op’s newsletter

FDA Gives Tentative Approval to Food from Cloned Animals Article courtesy of Will Fantle, Research Director for The Cornucopia Institute

T

he Food and Drug Administration (FDA) has concluded that food and meat from cloned animals “is as safe to eat as the food we eat every day.” The FDA’s determination is contained in its Draft Animal Cloning Risk Assessment report released near the end of 2006. But public interest groups, and many consumers, are concerned that risks to the public have not fully been examined. Since 2001, there has been a voluntary moratorium on the sales of milk and meat from cloned cows, pigs, and goats, and from their offspring. The moratorium is expected to remain until the FDA completes its analysis of public comments (comments accepted until April 2, 2007). The U.S. would become the first country to allow food from cloned animals to be sold in grocery stores should the FDA’s conclusions be formally accepted.

The FDA report relies heavily on the work of two animal-cloning companies— Cyagra and ViaGen—who stand to financially benefit from its conclusions and who supplied more than a quarter of the data used in the 700-page FDA draft. Consumer, farm, and animal welfare groups have been sharply critical of the FDA’s decision and the science upon which it was based. Their criticisms include: • Some form of abnormality is found in 64% of cattle, 40% of sheep, and 93% of cloned mice, with a large percentage of the animals dying during gestation or shortly after birth. • High rates of late abortion and early prenatal death occur, with failure rates of 95 percent to 97 percent in most mammal cloning attempts.

CROPP Cooperative, owner of the Organic Valley Family of Farms brand, announces it is raising capital through the sale of Class E, Series 1 Preferred Stock. This stock carries a cumulative annual dividend of 6%, to be paid quarterly. Cooperative Regions of Organic Producer Pools (CROPP)

PR E FE R R E D STOCK MINIMUM INVESTMENT $5,000 The Offering Circular may be obtained by calling the CROPP Cooperative office at: 888-444-6455 or by visiting our website at www.organicvalley.coop This announcement is not an offer to sell the Class E, Series 1 Preferred Stock and it is not soliciting an offer to buy the Class E, Series 1 Preferred Stock in any state where the offer or sale is not permitted. The Class E, Series 1 Preferred Stock is offered only by means of CROPP’s Offering Circular.

• Defects such as grossly oversized calves, enlarged tongues, squashed faces, intestinal blockages, immune deficiencies, and diabetes are common. • When cloning does not produce a normal animal, many of the pregnancies are difficult and cause physical suffering or death to the surrogate mothers. The cloning process is accomplished through the implanting of an adult somatic cell from the preferred donor animal into the uterus of the female. The somatic cell is subjected to an electric current or a chemical treatment to spark cell division prior to its placement in the female. The animals birthed by the process carry the hopes of scientists and industry seeking replication and perpetuation of high-production dairy cows, superior breeding stock, and other prized genetic traits. Widespread adoption of cloning could lead to the dramatic loss of genetic diversity in livestock. “This,” notes Mark Kastel, Senior Farm Policy Analyst with The Cornucopia Institute, “may leave farmers and our nation’s food supply vulnerable to devastating epidemics due to an extremely narrow gene pool.” Cloning also depends on the heavy use of artificial hormones to facilitate the reproductive process and to induce labor in the mother. According to Stephen F. Sundlof, the FDA’s chief of veterinary medicine, cloned foods are “virtually indistinguishable” from conventional foods. Despite continued on page 14 march/april 2007

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Cloned Animals, continued from page 13 Move better. Feel better. Quiet your mind.

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public opinion surveys suggesting that many are suspicious of and don’t want to eat food from cloned animals, the FDA has announced no intention of requiring an identifying label on cloned food products. One recent opinion poll conducted by the Food Information Council found that 58 percent of Americans surveyed would be unlikely to buy meat or milk from cloned animals, even if supported by FDA safety endorsements. The FDA is also not proposing a tracking system for cloned foods that would allow for tracing back to the source any problems that may develop. “This is particularly troubling in that they assume that only food from healthy cloned animals will enter the food stream,” says Kastel. While cloned animals may be virtually indistinguishable, this doesn’t mean that there are not subtle subclinical physiological anomalies. Scientists have suggested that such anomalies could include alterations in key proteins affecting the nutritional content of food, leading to dietary imbalances.

Jim Riddle, the former chair of the National Organic Standards Board, notes that “the absence of tracking or labeling protects technology companies and users of cloned animals from liability.” Without traceability, the determination of harm, should harm occur, is virtually impossible. The Cornucopia’s Kastel suggests that cloned foods may eventually creep into the organic food sector. A cloned bull, for example, could be used to impregnate dairy cows, with the offspring eventually transitioned onto organic factory-farms. He says USDA’s present lax enforcement standards “does not give him much confidence” that this would not occur. The Cornucopia Institute, the Organic Consumers Association, and the Center for Food Safety are all working to maximize public and consumer feedback to the FDA on their cloning proposal. An action alert and sample public letter can be found on the Cornucopia web page, under the action alerts, at www. cornucopia.org. 

Available at New Pioneer Food Co-op 22. S. Van Buren St., Iowa City and City Center Square, Hwy. 6 W., Coralville

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new pioneer food co-op’s newsletter

what’s for dinner? STICKY CHICKEN Recipe courtesy of Jenifer Angerer Ingredients: 1 whole chicken 1 T. salt 1 t. oregano 2 t. paprika 2 t. pepper 1 t. garlic powder 1 large onion cut in wedges Directions: Mix spices and rub on chicken (seal overnight if possible—but if you are in a hurry no worries—it’s good regardless). Place onion wedges inside the cavity of the chicken. Roast covered for 2–3 hours (depending on size of chicken) at 300˚. Baste at the end. This can also be made in a crock pot.

SUNSHINE FRUIT CUPS Recipe courtesy of Theresa Carbrey Ingredients: Assorted dried fruit Mango juice Toasted walnuts, chopped Vanilla yogurt Directions: Place dried fruit in a bowl and cover with mango juice. Larger fruit may be cut into chunks prior to soaking. Allow the mixture to sit in the refrigerator overnight so the fruit soaks up the juice. To toast the walnuts, preheat oven to 350˚. Place whole walnuts in a single layer onto a baking sheet. Bake for 5–10 minutes until golden brown. Allow the nuts to cool, then chop. Spoon the yogurt into cups and cover with fruit. Sprinkle with chopped nuts. You can make this recipe as large or as small as you like. Enjoy!

RICE PILAF WITH KALE AND CARAMELIZED ONIONS Ingredients: 2 T. olive oil 2 very large onions, halved, sliced (about 4 cups) 1 large carrot, coarsely grated 1 t. ground cumin 1 garlic clove, minced 1 ½ c. arborio rice or medium-grain white rice 4 c. canned chicken broth or vegetable broth 6 oz. kale Directions: Heat oil in a large heavy wide pot over medium heat. Add onions; sauté until tender and deep brown, about 20 minutes. Transfer ½ cup onion slices to small bowl and reserve. Add carrot, cumin, and garlic to onions in pot; stir 1 minute. Stir in rice. Add broth; bring to boil. Reduce heat to low; cover and simmer until rice is tender and most liquid is absorbed, about 15 minutes. Stir kale into rice mixture; cover and cook until kale wilts, about 4 minutes. Season to taste with salt and pepper. Transfer pilaf to bowl; top with reserved ½ cup onion slices.

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march/april 2007

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The Co-op Principles are Serious … But We’re Not! Theresa Carbrey, Education and Member Services Suzie: I like that New Pi is a co-op. Mike: Yeah, I am all over the new sushi. And the cashiers are such foxes! Suzie: That’s not what makes the Coop a co-op! Mike: It’s not? Well, I sure feel at home here. It’s my kind of food. Suzie: Being a co-op is about the members owning the business. That’s why everyone has a membership. It’s how we own part of the business. Mike: I got a member number. It’s from my old college roommate. Suzie: You’re supposed to have your own member number! How do you vote in co-op elections? Mike: Members are supposed to vote in co-op elections? Suzie: Voting is part of the “co-op” deal. You know,“locally owned, democratically controlled …” Mike: I’m in favor of that. Suzie: Did you ever hear of the Co-op Principles? Mike: Like, I’m sure I’m in favor of them. I bet the Co-op Principles are about eating good food, right? Suzie: Kind of. The first “modern coop” was a grocery store. The Co-op Principles are from this grocery store founded in Britain in the 1840s. A group of weavers were hungry after a failed strike. No one would hire them, and their grocers used dishonest weights and sold adulterated food. But the group had political savvy and a union background. So they came together to make a co-op for food. Mike: 1844 is pretty long ago. Suzie: Do you want to hear about the Co-op Principles? Mike: Sure. Maybe I can chat up a cashier! Suzie: The first Co-op Principle is Open Membership: Everyone is welcome to join.

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new pioneer food co-op’s newsletter

Cooperatives follow seven internationally recognized principles: • Voluntary and Open Membership • Democratic Member Control • Member Economic Participation • Autonomy and Independence • Education, Training and Information • Cooperation Among Cooperatives • Concern for Community

Mike: That’s not a big deal. Suzie: Not nowadays it isn’t. But back then almost every group had its own preferred people and refused outsiders. For example, in various early co-op groups to belong you had to be a man, or rich, or part of a certain church congregation, or a member of a certain Masonic order. Mike: We could refuse membership to people who think the war on Iraq was a good idea. Suzie: Ouch! That’s my point. We let anybody join the Co-op, no matter what. Mike: What’s Principle Two? Suzie: Democratic Member Control: One person, one vote. Mike: Democracy is good. Suzie: The members vote for the Co-op Board, and the Co-op Board sets policy and hires the GM, and the GM hires and directs the staff. Mike: How do you vote at the Co-op anyway? Suzie: You have a valid membership and respond to the October Catalyst newsletter mailing which includes the election issue. Mike: Well, it’s $60 for a membership. Suzie: Yeah, but it’s a one-time fee. Let’s go on to Principle Three: Member Economic Participation. That’s your member share. Instead of having a rich person or a corporation come up with the money to start and run a business (and take all the

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profits), we, the members, come up with the money in the form of our member shares. Then we’re in charge of running it and get the benefits. Mike: So, we run it by electing a board who thinks like us. Suzie: Smarter, hopefully. The Co-op Principles are used around the world for all different kinds of businesses. In the United States people alienated by big biz and the Vietnam War had solidarity and a shared vision of better food. We started the natural foods co-ops that live on today, like New Pioneer, in the ’70s using the Co-op Principles. Principle Three means when a co-op gets ahead financially it makes sure all members benefit fairly. In co-ops you get a patronage check in proportion to how much you spent in a good year. Whenever New Pioneer has done well financially, it has reinvested in expanding services. That’s how we got a deli, started carrying meat and seafood, and started baking European style hearth bread and making fresh juice and smoothies. Mike: What’s next? Suzie: Principle Four: Autonomy and Independence, means we don’t have to obey orders from some “national corporate office”. It means we are on our own to figure stuff out, for better or worse. Mike: Hopefully for better! Suzie: That leads us to Co-op Principle Five: Education and Training. Co-ops provide education and information to members, board members, managers, and staff so they can do their part in making the Co-op better. There are workshops on how to be a better board member, and conferences for staff to attend. Mike: Like, my part is to shop at the Co-op and vote. Suzie: Right. How’s this educational talk going? Want to talk about Principle Six: Cooperation among Co-ops? Mike: It’s going good. But I don’t think cooperating with other co-ops can matter much to me here. Suzie: Actually, all the “new wave co-ops” from the 70s that are still alive got together as a “co-op of co-ops” to negotiate best prices from national suppliers. New Pioneer is a pipsqueak at 17 million dollars a year. No supplier cuts a deal with such a small volume player. But when all of the co-ops buy together, we become a much stronger force. That’s how we can have the CAP program, which is the stuff on special price in the stores each month. Really helps with the shopping bill. Mike: Yeah, I buy what’s on sale. I like to get a good deal. Suzie: The last Co-op Principle is: Concern for Community. New Pioneer has always been good at that and members have loved it. We started the I-CARE breakfast as a fundraiser when HIV/AIDS was kind of an awkward social topic. We did benefits for the Free Medical Clinic and the Crisis Center. We helped found

Table to Table Food Rescue and the local foods celebration Field to Family. We rock! Mike: You almost make the Co-op Principles interesting. 

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march/april 2007

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New Pioneer Responds to WIC’s Increased Demands Jenifer Angerer, Marketing Manager Letter by Genie Maybanks, Customer Service Manager

New Pioneer sent the following letter to the WIC program facilitators in November of 2006. We had received notification that New Pioneer was no longer in compliance with the WIC program product requirements, and that the WIC program would be increasing the number of products a retailer would need to supply if they wanted to continue to partner with the program. WIC is a very worthy state run program that benefits mothers with children in need. It is also a very national brand name program, featuring items such as Cheerios, Skippy peanut butter, and Gerber baby food. WIC is expanding their product requirements to include such items as commercial carrots in one pound bags, commercial beans, and infant formula. For reasons stated in the letter, it is very difficult for New Pioneer to stock all of the required items. Failure to comply with WIC requirements jeopardizes New Pi’s ability to accept EBT (food stamp) payments. EBT is another valuable program that gives assistance with groceries. Participants in this program far outnumber those in WIC. Our hope is that WIC facilitators will make concessions and reimburse us for natural and organic foods and give us less strict minimal product requirements. As of February 12th, 2007 New Pi had yet to hear from the WIC program regarding our request. New Pioneer does not want to lose either the WIC or EBT programs. But unless we can convince WIC facilitators to make these concessions, we may need to sacrifice one to save the other. The Co-op is asking for your help. There will be petitions asking for the stated concessions available in both stores through the month of March. Concerned customers can sign this petition, and we will include the petition and signatures with another request to WIC. Thank you in advance for your participation.

Coping with food allergies? Want to prevent Type 2 Diabetes? Meet with a dietetic intern for nutritional counseling—contact Theresa at 338-9441 or [email protected]

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new pioneer food co-op’s newsletter

Dear WIC Program Facilitators: According to our mission statement, New Pioneer Food Co-op is an “environmentally and socially responsible member of the community we serve.” It is our mission to stimulate the local production of natural and organic foods, therefore benefiting our local water quality, the environment, the physical and financial health of local Iowa farmers, and the overall Iowa economy. We are socially responsible in many more ways. We provide healthy bulk options so that our customers may purchase items such as whole grains at low costs. We support many non-profit ventures and take our commitment to serve our community seriously. We do not feel that the environment and social considerations are mutually exclusive. Within the confines of the WIC program, New Pioneer Food Co-op is required to carry national brand name products, many of which are not produced locally. None are organic. While New Pioneer Food Co-op is in full support of the mission which WIC lays forth in providing “not just immediate food benefits, but education to influence eating habits for a lifetime,” the products which WIC excludes (organics) does not comport well with our mission. Because the WIC program is so limited in product selection, because there is a blatant refusal to accept organic foods, because we are continuously being denied reimbursement for natural peanut butter for pricing reasons, and because the minimal requirements are increasing to include perishable non-organic fruits and vegetables, we are being forced to reevaluate our role as a partner with WIC. If the Iowa Department of Public Health would kindly take the time to consider making exceptions to allow local natural food cooperatives to continue participating in the WIC program, we would be happy to be a continuing partner. We do not have the space to accommodate two varieties (organic and non-organic) of every product required and we do not have access to distribution channels necessary to carry all of the items required. The concessions we are looking for are reimbursement for the natural and organic foods we sell and less strict minimal product requirements. Thank you for the consideration. Sincerely, New Pioneer Food Co-op 

grocery top picks

organic

BYTES Dr. Oetker Brownie Mix—This delicious chewy brownie is so easy to make, we bet your roommate could even do it! And nothing’s better than a Dr. Oetker’s brownie sundae made with La Loos goatsmilk ice cream and homemade hot fudge. $3.29/13.1 oz.

Human Guinea Pigs Eat Ape Diet

Maranatha® Honey Peanut Spread—A slightly sweet peanutty treat! Ready to spread on your favorite sliced fruit or toasted bakehouse bread. $3.89/12 oz.

In a British experiment filmed for television, nine volunteers agreed to setup camp in a zoo and eat an ape’s diet for 12 days. The goal of the experiment was to create a visual documentary of the types of reactions that would take place from giving up standard processed foods in favor of a diet eaten for hundreds of millions of years by our ancestors. The diet included 2,300 calories of fruits, vegetables, nuts and honey each day. Fish oil was introduced part way through the experiment to reflect a hunter-gatherer’s diet. Once getting over withdrawal symptoms from caffeine and excitotoxins in their standard diets, the volunteers reported increased energy levels. Experiment volunteers all lost weight and substantially decreased cholesterol and blood pressure levels. Learn more: www.organicconsumers. org/articles/article_3847.cfm

Rapunzel Hazelnut Spread—So creamy and delectable, this blend of the finest cocoa, ground hazelnuts, and vanilla might just leave you weak in the knees. Spread it on a cake. Or an apple. Or each other. $6.59/8.8 oz. Fantastic Foods Vegetarian Chicken Noodle Mix—Because vegetarians get colds too! This rich broth brimming with noodles and mock chicken bits will warm you to your toes. $4.49/9.7 oz. Thai Kitchen Rice Noodle Bowls—A quick and affordable pick for lunch or a healthy snack. Like ramen, but with class and taste. $1.89/1.74 - 2.4 oz. Kagome Juices—This company strives to remain “true to nature” by processing their juices as little as possible. Their reverse osmosis juicing technique helps retain the bright color and nutritional benefits of fresh fruits and vegetables. Available in a wide variety of interesting flavor combinations like Purple Roots & Fruits and Autumn Reds. $4.29/30 oz. Prana Bars—The power of raw enzymes is like the power of a thousand horses dragging you up a mountain. Well, maybe not, but this tasty energy bar should get you through the morning at least. $1.99/1.7 oz Sanfaustino Water—Water plus bubbles equals fun. Plus, this water is full of essential minerals like extra calcium for bone health. $2.99/1 liter (33.8 oz.) Matt’s Peanut Butter Chocolate Chip Cookies—Have you discovered Matt’s Cookies yet? Soft like homemade, but made from better stuff than what’s in your pantry. $3.99/16 oz. RP’s Pasta—Fresh, all natural pasta that’s hand-rolled for the perfect al dente texture. Flavors include Pesto, Porcini Mushroom, Kalamata Olive, and Quattro Formaggi. Linguine, Fettucini, & Garlic Angel Hair - $2.99/9 oz., Gluten-Free Varieties - $3.49/9 oz., Lasagna - $3.99/9 oz. Ravioli & Tortellini - $4.79/9 oz. (Selection will vary between both stores.)

5PNT(VJUBS4UVEJP march/april 2007

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Maharishi Enlightenment Center Store Iowa City’s Old Capitol Mall • 201 S. Clinton St. • (319) 351-1107 (across Clinton from the “Active Endeavors” Store)

organic

For more products and information: www.MAPI.com

BYTES

Give the Gifts of Health and Beauty

Capri-Sun “Natural” Beverages

A Florida woman has filed a lawsuit against Kraft Foods for deceptively labeling its Capri-Sun products as “All Natural”. The beverage is packed in foil pouches that claim the juice contains “no artificial ingredients” while cleverly failing to provide an ingredient list. In actuality, the beverage contains only a small amount of fruit juice and is predominantly made of high fructose corn syrup, a sweetener made via synthetic processes that is found in most sodas. Learn more: www.organicconsumers.org/articles/article_ 3753.cfm

Plant a Free Tree With the help of our friends at Cascade Forestry Service, Inc., located in Cascade, Iowa, New Pioneer is giving away 250 oak trees in stores on Earth Day, April 22ⁿd. The trees will be available in both store locations. According to the US Forest Service, Iowa has lost over 300,000 oak trees since 1954. It’s up to all of us to help perpetuate the growth of Iowa’s beautiful oaks. Visit New Pioneer on April 22ⁿd to get your free tree. For more information on planting native Iowa trees and shrubs, visit www. cascadeforestry.com

How will you spend your Saturday afternoon? We know you’re busy, and you have more important things to worry about than, let’s say, scrubbing your toilet. Your weekends should be your time to connect with loved ones and enrich your life, not clean your house. MaidPerfect is a socially responsible company that offers a great selection of cleaning options, including an eco-friendly cleaning that utilizes only non-toxic, biodegradable products that won’t leave behind harmful residues, so family and pets are safe. We also offer some of the industry’s highest wages, because we believe in treating our maids ethically and promoting trust and accountability. Give us a call today and take back your weekends!

All New Pioneer Co-op members will receive a 20% discount, just by mentioning this ad!

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new pioneer food co-op’s newsletter

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what’s cooking at the co-op? Thanks for your interest in New Pioneer cooking classes and wine sampling events! Registration is required, so please contact Stephanie Catlett at 338-9441, ext. 36, or [email protected] to sign up. Classes are held at the Coralville store unless otherwise noted.

Thai Spring Rolls with Elizabeth Weinberg Tues., Mar. 6, 6–8pm & Thurs., Apr. 19, 6–8pm $15/person Thai spring rolls feature fresh ingredients wrapped in translucent rice noodles accompanied by dipping sauces. Join Chef Elizabeth Weinberg as she demonstrates the preparation of spring rolls with shrimp, pork, bean thread noodles, lettuce, mint, and cilantro. Learn to create a beautiful presentation by placing the ingredients artistically within the rice noodle wrapper in this hands-on class.

Tapas in Piedmonte with Charles Baker-Clark Wed., Mar. 7, 6–8pm $25/person When tapas enter our conversation, images of tiny plates and shared experiences in small Spanish bars and cafés often arise. Please join Charles Baker-Clark, author of Profiles from the Kitchen: What Great Cooks Have Taught Us About Ourselves and Our Food, in an experience that celebrates the ability of food to bring people together. Our shared experience will plumb the gastronomic depths of both Spain and Italy. We will explore a variety of antipasti associated with the Italian region of Piedmonte and adapt them to the tapas tradition of Spain.

Seafood around the World with Tim Palmer Tues., Mar. 20, 6–8pm $30/person Join Tim Palmer of Clover Hill Creations as we prepare and taste the best in creative seafood recipes from restaurants around the world. Enjoy these flavors: Palermo, Italy - Lobster Fra Diavilo Manta, Ecua-

dor - Seared Wild Shrimp Ceviche with Avocado Sauce and Crunchy Corn Paris, France - Sole Amandine (or Orange Roughy) San Antonio, Riverwalk - Seafood Cocktail Hong Gai, Vietnam - Summer Rolls with Crab Puerto Nuevo, and Mexico - Fish Tacos (Tilapia).

Indian Lamb Curry with Shelly Sarin Thurs., Mar. 22, 6–8pm & Tues., Apr. 24, 6–9pm $15/person While growing up, Shelly enjoyed her Punjabi mother’s fresh Indian food. As an adult she continues to explore the spicy and complex flavors of Indian cooking. Discover the flavor of spices favored in Indian cooking. Learn the basics of Indian meal planning and the role of condiments and side dishes like chutney and raita. Join Shelly as she demonstrates the preparation of an Indian menu featuring Rogan Josh (Lamb Curry), Rice Pullao, Roasted Eggplant Raita, and Chapatti. Look for a special Indian dessert!

Killer Epidemic! Are You Vulnerable? Understanding Metabolic Syndrome with Kelly Cobb, MD Tues., Mar. 27, 6–8pm $10/person Come get the weapons needed to fight your own personal battle against the epidemic of illness and premature aging called Metabolic Syndrome. Exercise and a well-balanced diet of wholesome fare are important elements in the fight against the above-listed conditions. Join IC Mercy Hospital internal medicine doctor Kelly Cobb to learn if you are at risk, and how to make friends with your insulin levels through choosing carbohydrates that are digested slowly. Sustainable weight loss and reduced risk of cancer are also attractive benefits of choosing the low-glycemic diet. march/april 2007

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Adams Therapeutic Bodywork shiatsu/deep tissue

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what’s cooking at the co-op? Great French Wine under $20/Bottle with Jay Berry Thurs., Mar. 29, 6–8pm $20/person A great deal of very good wine is being produced worldwide at this time. Join wine enthusiast Jay Berry as he samples wines under $20/bottle from France, featuring the areas of Bordeaux, Burgundy, and the Rhone Valley. Both red and white wines will be included.

B

How and Why to Go Vegan

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319-354-7599 22

new pioneer food co-op’s newsletter

with Dave Burt Mon., Apr. 9, 6–8pm

Rather than think about what vegans don’t eat (meat, cheese, and honey for starters), consider the benefits of choosing this form of vegetarianism. Some hope for a sharper brain in later years and easier weight management now. Vegans put their mouths where their beliefs are, many seeing their food choices as a way to be genuinely compassionate to animals, and to minimize their environmental impact. Veganism allows one to fully taste the sweetness and richness of organic plant foods, simply and gracefully prepared. At this class, vegan meals and snacks will be prepared and sampled. Everyone is welcome, from curious newcomers to vegans of long standing.

Lebanese Favorites with Michelle Bayouth Tues., Apr. 10, 6–8pm $20/person Join Michelle Bayouth as she prepares some of her favorite Lebanese recipes, including MeatStuffed Arabic Grape Leaves (Yubra), a hearty lentil-rice dish called Mujuddara, as well as Hummus, Cauliflower with Fresh Lemon, Fettoosh Salad, and Cinnamon Oranges. We’ll sample olives, cheese, and wine.

Vegetarian Sushi Roll with Various Fillings by David Burt Tues., April 17, 6–8pm $15/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. 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 of The Red Avocado restaurant.

Applied Kinesiology

what’s cooking at the co-op?

Gentle low-force Holistic Non-traditional Chiropractic care

Cupcake Extraveganza with Jennifer Bedet Thurs., Apr. 26, 6–8pm $15/person Let them eat cupcakes! Join local vegan baker Jennifer Bedet for an egg-free and dairy-free baking demonstration. Jennifer will provide recipes and basic tips for vegan baking and demonstrate techniques such as filling and layering cupcakes. Vegans and anyone interested in learning more about living a life free of animal products are invited to a FREE Cupcake Reception following the class.

Dan Wickenkamp, D.C. your

Be Well Chiro 618 11th Ave. Coralville 319-594-9244

“Rising Star” Wineries of Oregon & Washington with Jay Berry Mon., Apr. 30, 6–8pm $25/person Several domestic wineries are making great wine from grapes grown in the states of Oregon and Washington. Join wine enthusiast Jay Berry as we explore offerings from such luminaries as King Estate, Chehalem, and Benton Lane. These wines are flying off the Co-op shelves. We’ll taste reds and whites, accompanied by cheese and bread.

Celebrate Earth Day!

Star Acupuncture Clinic Long Life Sara Pamela Star, L.Ac.

Earth Day is Sunday, April 22ⁿd What can you do to make a difference? Plan to systematically replace the light bulbs in your house with a more energy-efficient style. Or maybe you can take the bus or walk to work instead of driving your car. Every effort you make contributes to the vision of Earth Day founder, Senator Gaylord Nelson, who created Earth Day for the American people as “a forum to express its concern about what was happening to the land, rivers, lakes, and air.”

Board Certified Acupuncturist Chinese Herbal Medicine Feng Shui Consultant

(319) 895-6488 Now two convenient locations! 1906 (S) D Street, Iowa City, IA 111 First Ave. North, Mt. Vernon, IA Introducing Crystal Meridian Integration.

If you want to celebrate early, Step It Up 2007 is organizing a nationwide rally for global climate change on April 14t. Visit www.stepitup07.org to find the rally nearest to you or to organize a rally in your city. Global initiative such as these can help make it Earth Day every day! For more information on Earth Day events, visit www.earthday.net or www.epa.gov/ earthday

march/april 2007

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April  &  Saturday, am–pm Sunday, am–pm at the Coralville New Pi

Tent Sale PRSRT STD U.S. Postage

PAID Spencer, IA 51301

Permit # 63

22 S. Van Buren St. Iowa City, IA 52240 (319) 338-9441 open daily 7am–11pm City Center Square, Hwy. 6 West Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm www.newpi.com Change Service Requested