2004-08-CCN by La Montanita Coop

coop A u g u s t 2004

Bill Rogers

connection

free

: 80 YEARS OF FARMING IN NEW MEXICO

Conference Report: Consumer Cooperative Management Association (CCMA) be to determine what we as individual co-ops are willing to commit to and create limitations on what aspects of our individual autonomy we might have to give up. The advisory group will then set the parameters for a negotiating team to work out a purchasing agreement to maximize our purchasing power and provide a strong voice for all of our co-ops. Realistically, to get the best NPP possible, we will most likely be bargaining with the only national natural foods distributor out there—United Natural Foods, Inc. (UNFI, which includes Rainbow and Mountain People’s Warehouse)—but this is not 100% decided upon yet.

cooperative excitement! by Tom Hammer, Bulk Lead Clerk reparing for this trip, I was excited; this was to be my first work-sponsored trip ever! I arrived in Minneapolis with some anticipation and openness around all the new information and experiences available. At the same time I was fairly skeptical—I’m the type of person who’s pretty good at finding the negative or inconsistent aspects of situations, especially when they are not acknowledged within the situation itself. As I was heading towards the fancy Radisson Plaza Hotel to meet with over 500 co-op store and department managers, board members, and membership and marketing directors, it seemed rife with opportunities for inconsistencies and ignored negative potentials. I was committed to staying open, though, and I’m so glad I did.

Going to this conference has really inspired, motivated, and excited me about what we as co-ops are based on, and where we might go from here!! I felt this in little bits during parts of the conference, but it wasn’t until afterwards that I started putting it all together and flushing out the parts of it that bothered me and those that enticed me that I really started to get truly excited. I’ve come away with the sense that the cooperative movement in this country is on the threshold of a whole new level filled with incredible new opportunities (and crater-sized pitfalls), and that there are a lot of new systems and organizations being created by a lot of good people to help take advantage of this. NATIONAL COOPERATIVE EXCITEMENT After going on a 5-hour tour of 5 of the 9 local natural foods co-ops, we went to the annual board report meeting for the National Co-operative Grocers Association (NCGA). La Montanita is a member of this group, which includes about 100 co-ops across the country. Our General Manager C.E. Pugh is one of the board members. The NCGA just finished restructuring itself in an effort to maximize the potential of our collective strength and to make it more responsive to member co-op’s needs. In recent years co-ops across the country have joined together to make Regional CGA’s to increase local buying power and create a local structure for cooperation between co-ops to help us all remain vital entities in our communities. These RCGA’s then created the NCGA to help our resources go further, and which will, in the near future, give us buying power on par with Wild Oats and Whole Foods. One workshop I went to was a panel discussion of plans for creating a National Purchasing Plan (NPP). The first step is forming a Coop Bargaining Advisory Group, whose job will

This is where we need to begin actively looking at, evaluating, and debating the dynamic tensions that could lead to our collective vitality, or our irrelevance and demise. Going through UNFI will undoubtedly allow us to get most of our products at the best prices possible—which could be a very important piece in keeping us competitive in the tight markets most co-ops face. It also means increasing our support of a national corporation that has bought out, marginalized, and put out of business many smaller local distributors and will take away a good portion of our support for the smaller (and in some instances cooperative) distributors that we are currently going through. I think working with UNFI will help us be more economically viable, and as long as we remain conscious of what we are doing, this can then put us in a position to do things we haven’t been able to do in the past.

concept of operating and living within the dynamic tensions of opposing values (such as: structure vs. freedom, the individual vs. the team, etc.) was presented. The main idea was that each tension represented a spectrum within which we make our choices; choosing consistently from too close to either end of the spectrum will ultimately lead to the destruction of the entity the particular tension supports. I alluded to it before, but in my mind there is one main tension that we as consumer co-ops face, namely: Economic Viability vs. Core Democratic Co-operative Principles. To focus primarily on our economic viability is the path of the corporation, and will lead us further and further from any sort of meaningful co-operative investment. On the other hand to ignore the need to remain competitive while embracing our principles would lead to a huge scaling back of our co-ops at the least, if not the closing down of many co-ops nationwide.

ecause of the increasingly obvious, overwhelming control that huge corporations wield in our society today, people are looking for economic alternatives, and a vibrant national cooperative movement could go a long, long way in providing a more democratic choice. And who knows, maybe we can even help revitalize the democratic spirit of our country and the world. In that second keynote address, the speaker stressed that co-ops were created to “preserve the culture of democracy,” and I think that the more of us that get actively involved in fostering and enhancing the democratic processes by which our co-ops are supposed to be running, the more likely that will be. Editors Note: All of us here at the Coop want to wish Tom a speedy recovery from a broken collar bone.

I’ve come away with the sense that the cooperative movement in this country is on the threshold of a whole new level filled with incredible opportunties The keynote speech and presentation was given by the head of Touchstone Energy; a national coalition of about 550 small rural energy co-ops. Banding together has made it possible for these smaller co-ops to share and upgrade technology, be able to stay in business, and even thrive. Touchstone Energy has created numerous TV and radio ads across the country, and was in a perfect position to put forth a cooperative message in response to the Enron fiasco. The website being put together by the NCGA was inspired by one being used by the energy coops for the last few years. PUTTING IT ALL TOGETHER Another workshop was on a project being run by the National Cooperative Business Association (NCBA) in Nicaragua. They’re teaming up with small farmers there to help create co-ops, share organic farming techniques and training, and open up fair trade markets for their goods in Managua and in co-ops in the U.S. The farmer co-ops produce things like organic shade-grown coffee, dried tropical fruits, and pine leaf basket weavings. Right now their U.S. market is limited to Seward Coop in Minneapolis— and costs are high due to small shipping quantities and lack of a distributing framework. This is when I started to put things together and get excited! One of the things a strengthened and economically vibrant national co-op network could do would be to create an organized structure to increase the demand and help distribute co-operatively produced goods—we could use our strength to support coops of many different kinds while creating new markets and connections across the globe!!! COOPERATIVE INSPIRATION FOR DEMOCRACY In both a workshop called “Leadership Beyond Management”, and in the second keynote address about the value of co-ops in a democratic economy, the

Free Fruit

for KIDS 12 & UNDER

Next time you come into the Coop to shop ask any produce staff person or go to the information desk to get a piece of free organic fruit to eat.

at your

CO-OP

back to

school

A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Nob Hill 3500 Central S.E. Albuq., NM 87106 265-4631

Getting Focused Supplements & Herbs Help

Valley 2400 Rio Grande Blvd. Albuq., NM 87104 242-8800

by Robyn Seydel n 2000 over 20 million prescriptions for Ritalin were written for children. It is estimated that 1 in 20 children are now given a diagnosis of ADD or ADHD, with boys three times more likely to be diagnosed than girls. A United Nations report notes that in 1996 10-12% of all American male children were on the drug, surpassing its use in any other country in the world. The cultural paradox of our children being given DARE and other drug awareness education at the same time they are being dosed with amphetamines is not lost on researchers who report that 2.1 million teens take Ritalin to get high.

Administrative Staff: General Manager: C.E. Pugh 265-4631 x323 ce@lamontanitacoop.com Store Team Leaders: Michelle Franklin/Nob Hill 265-4631 John Mulle/Valley 242-8800 Accounting/Toni Fragua 232-4026 Computers/Info Technology/ Ahmed Elmaghlawi 232-8202 Human Resources/Sharrett Rose 265-4731 Marketing/Edite Cates 268-8357 Membership/Robyn Seydel 256-4594 Co-op fax line: 266-3703 or 265-6470

A diagnosis of ADD or ADHD is extremely serious these days and parents who do not want their children to take Ritalin face an uphill battle with authorities and may even

Store hours at both locations: Mon. thru Sat.: 7am to 10pm Sunday: 8am to 10pm

Herbs of choice include: chamomile tea, especially at bed time; lemon balm, a tonic for the nervous system that has anti-depressant effects, makes a delicious beverage that can be drunk hot or cold; St. John’s Wort gained fame in treating depression, but traditionally it was known to calm an agitated mind; skullcap has a tonic effect on the central and sympathic nervous system; wild oats or oat tops ( or even regular meals of well-cooked whole rolled oats—not the instant variety); gingko to oxygenate the brain.

Membership Costs: $12 for 1 year $200 Lifetime Membership Co-op Connection Staff: Managing Editor: Robyn Seydel memb@lamontanitacoop.com Layout and Design: foxyrock inc Covers & Centerfold: Edite Cates Advertising: Robyn Seydel Printing: Vanguard Press

Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, memb@lamontanitacoop.com email: bod@lamontanitacoop.com website: www.lamontanitacoop.org Copyright © 2004 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post consumer recycled paper. It is recyclable.

The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op Supermarket, the cooperative movement, food, nutrition, and community issues. Opinions expressed herein are of the authors and are not necessarily those of the newletter or the Co-op.

CO-OP YOU OWN IT

Salicylates often cause a reaction in ADD/ADHD-sensitive children. In addition to being used as additives in a number of products, they are found in a variety of popular fruits and vegetables, including apples, apricots, bananas, blueberries, cherries, cucumbers, grapes, grapefruits, lemons, melons, nectarines, oranges, peaches, plums, prunes, raisins, raspberries, peas, green peppers, hot peppers, pickles and tomatoes. Parents can remove these foods then add them back one at a time to see if their child’s behavior changes after eating. Supplements include: Calcium/magnesium which helps calm the nervous system; choline, which appears to improve memory and attention span; DMAE (Dimethylaminoethanol) which helps increase the production of the neurotransmitter acetylcholine in the brain which in turn supports attention, focus, concentration and memory; essential fatty acids, like those in cold-water fish, borage oil, primrose oil and flax seed; a liquid vitamin B complex to help support a stressed nervous system and improve mental functioning; and a “probiotic” if your child has been on antibiotics to replace the good bacteria and aid digestion, reducing reactions to foods.

Co-op Board of Directors: President: Pat Janney Vice President: Marshall Kovitz Treasurer: Ken O’Brien Secretary: Julie Hicks Lon Calanca Eric Chrisp John Kwait Trout Rogers Martha Whitman

Membership information is available at the Co-op, 3500 Central S.E. (Nob Hill location), or 2400 Rio grande Blvd. N.W. (Valley location)

Nutrients especially related to proper brain and nervous system function include thiamin, niacin, vitamin B6, vitamin B12, copper, iodine, iron, magnesium, manganese, potassium and zinc. A good multi-vitamin and mineral supplement, without fillers, binders or artificial colors or flavors to which your child is not allergic is primary.

Essential oils include rosemary , sage, lavender and chamomile, either some drops in a warm bath in the evening, on the temples to sooth, relax and clear the mind, a mix of all in a bit of olive oil and a foot, spine, or temple rub when agitated or before bed. be charged with child neglect or abuse when they refuse. Many parents report that children who take Ritalin can be either robotic, lethargic, depressed and withdrawn or restless and sleepless, lack appetite and have other digestive problems. Natural health care providers have long had several tools in their box to help children without putting them on methylphenidate (Ritalin). Many parents are having success removing food additives, preservatives, artificial colors and flavors and processed sugars and foods from their children’s diet, especially in conjunction with the Feingold diet or other food allergy rotation diets. (See The Encyclopedia of Natural Healing by Murray and Pizzorno for one example of a standard rotation diet). Some common problem additives include calcium silicate, BHT, BHA, emulsifiers, benzoates, nitrates, sulfites, stabilizers, vegetable gums and food starch. Also be sure that your child is not suffering from lead or mercury exposures which can affect cognitive and behavioral patterns. Children seem to do better with regular routines for meals, bedtimes, quiet times etc.

Homeopathic remedies work gently and effectively for many children. Easy to take with just a hint of sweetness if any taste at all. Pellets and tablets are usually the best to use for children. These remedies are extremely symptom specific. Some remedies include: Argentum nitricum 30x for thin, excited anxious children who crave sweets, are always in a hurry and dislike public places including schools and crowds; Calcarea phosphorica 30x, works well with mischievous children, especially boys who are restless, shy, fearful, like to play tricks, have slightly swollen abdomens, gas and enlarged tonsils; Chamomilla 30x or 9c for the child that fidgets until they get attention and can become so hyperactive they get exhausted and cry. (Do not give with herbal chamomile tea or tincture as they will cancel each other out.) Kali bromatum 30x or 9c to the restless child whose hands are never still; Lycopodium 30x for those that are restless between 4PM and 8PM and have trouble quieting for dinner, run around the table and look older than their years; Stramonium 30x for extreme hyperactivity with possible violent agitation and loud, fast and sometimes incoherent speech.

There are some herbs, supplements and homeopathics that can help. Here are some suggestions for educational purposes only. Be sure to find a health care professional to help you create a program suited to your child.

For more information on natural approaches check out Smart Medicine for a Healthier Child by Janet Zand , Robert Roundtree and Rachel Walton or The Encyclopedia of Natural Healing by Murray and Pizzorno.

Ritalin use in the

U.S. surpasses that of any other nation

cover photos by Edite Cates and Bill Roger’s family

august 2004

back to

school

School Partners Offer

• Working in a school office, filing, putting together newsletters, etc.

Variety and Special Rewards

• Shelving books, working circulation, or reading to kids at the libraries.

The School Partners Program is a win-win situation, benefiting member volunteers and the schools. It’s a joy working with these inquisitive and smart kids and with their dedicated teachers. It’s a pleasure to make meaningful connections with the staff and students.

a Montanita’s School Partners Program offers a plethora of volunteer opportunities. Members can earn their 18 percent discount by volunteering at Bandelier, Cochiti, or Duranes Elementary Schools, working either directly with the students or in other ways. Volunteers in this program know they’re doing something worthwhile, and they appreciate the flexibility of working at the schools. You can find a niche that fits your schedule: coming every week, for a one-time event, or something in between.

You don’t need experience with children or expertise with education (in fact, you might choose not to work with kids.)

The real rewards of this program, of course, exceed the shopper’s discount—they are the pleasures and small surprises of working with enthusiastic young learners. As a volunteer in the classroom, I loved seeing the children’s hands shoot up to answer questions, pondering their quirky observations, and hearing their astute questions. I was sometimes inspired by their creative problem solving. Another volunteer, Lydia Allen, who cooks with third graders, felt “overwhelmingly appreciated” by the students and their teacher. Lissa Callirhoe, who volunteers with Kindergarteners and third-graders, says working with the students “is the most rewarding thing I can imagine doing.” She loves how the children brighten and open up with the special attention she gives them.

• Helping a parent teach Art in the Schools. You would be paired with a trained Art in the Schools volunteer and work about two hours at a time, perhaps four times in the year.

One of the more popular volunteer choices has been working in the library at Bandelier Elementary. Volunteer Hisako Moriyama says, “I love working at the library and being able to get 18% off” at the Coop. Also, she enthuses, “the librarians are so wonderful!” Apparently, the feeling is mutual: Linnea Hendrickson, Bandelier’s librarian, says the Co-op’s volunteers are among her best because they give so much time and attention to the kids. “It’s a great opportunity for us and for the volunteers,” she says. Working at the library, I’ve enjoyed learning what books are popular with the kids and helping them navigate the catalog to find a desired book. The libraries at our other school partners, which are located near the Valley Co-op, would appreciate more volunteers, too.

• Setting up, serving food, running activities, or cleaning up at PTA and other special events (such at Bandelier’s Halloween Carnival, spaghetti dinner, and Play Day).

The opportunities include: • Working in classrooms, reading in small groups, tutoring one-on-one, helping students stay focused on projects.

by Venetia Pimley, School Partners volunteer and volunteer coordinator

To volunteer for the School Partners Program, contact the Coop at 256-4594. Last year co-op volunteers logged over 3,000 hours in schools.

• Cooking with students through the Kids Cook! program. • Meeting one-on-one with a student for one hour per week throughout the school year in the Wise Men and Women Mentorship program.

• Helping on the playground, especially with the games and rock climbing equipment that the University of New Mexico Recreational Program will bring to Bandelier. • Assisting with the program Albuquerque’s homeless kids.

for

volunteer today

Junk Food Increases Hyperactivity Study confirms what many parents know!

foods sold to or eaten by children in school. Call or write our Senators asking for their support.

KICK junk foods and junk food ads out of our schools.

Finally a study confirms what many parents already know: artificial food colorings and benzoate preservatives increase hyperactive behavior in preschool children. As reported in the June Archives of Disease in Childhood, Dr. John O. Warner of Southampton General Hospital in the UK worked with 277 children to assess the impacts of artificial food colorings and benzoate preservatives on behavior. At the start of the study 36 children had hyperactivity and allergies, 75 were hyperactive only, 79 had allergies only and 87 did not have either condition.

A Campaign for Healthy Schools The Organic Consumers Association continues its nationwide campaign, working to make school food programs healthy and sustainable, to integrate organic foods and non-toxic products into our schools and create a safer and healthier environment for our children to learn and grow. The Organic Consumers Association’s four “Appetite for a Change” goals are:

START converting school lunches to healthier menus, using organic and transition-to-organic ingredients (no pesticides, antibiotics, hormones, irradiation or genetically engineered ingredients). Offer vegetarian options.

Congress is in the process of re-autherizing the Child Nutrition Act that governs the food schools feed our children. Phase junk food out! Parents rated their children’s behavior after all junk food was removed from their diet and again when the junk food was reintroduced. Parental ratings showed significant increases in hyperactivity when children were exposed to food additives regardless of their hyperactivity status or the presence of allergies at the start of the study. New research will be based in schools and pre-schools in Southampton and involve 4- and 9-year-olds for the next level of objectivity based on observation in schools to substantiate parents observations. For the complete story go to www.organicconsumers.org. Appetite for a Change Congress is in the process of reauthorizing the Child Nutrition Act that governs the food schools feed to our children. The re-authorization will provide citizens with an opportunity to phase junk foods out of schools. Senator Tom Harkin is introducing a new amendment to the act that would require schools to adopt wellness policies. These policies would phase out soda pop and junk food machines in schools and would also ask the Institute of Medicine to recommend nutritional standards for

august 2004

STOP spraying toxic pesticides on school grounds and in buildings and convert to integrated pest management practices. TEACH students about healthy food choices and sustainable agriculture through school garden projects and curriculum materials. For more information contact: www.organicconsumers.org

New Product Spotlight: Herbal Remedies for Children Looking for a good remedy for your child, to quiet their allergies, give them a mental boost that will improve their ability to focus, improve their digestion, banish that nagging cough, help with bed wetting or potty training or calm them down? The Coop is pleased to announce a new line of herbal remedies especially for children, formulated for us by local herbalist Mitch Coven and his company Vitality Works. Mitch has been making herbal tinctures for over 20 years and the formulas grew out of his clinical practice. All of these children’s products are alcohol-free and reasonably priced. Look for the new Coop Label Brand in the supplement section at both Coop locations.

healthy children Lauri Norton Licensed Massage Therapist # 4199 Nationally Certified Cranio Sacral, Polarity, Swedish, Reflexology (505) 243-1701 cell 410-3741

Ten Nutritional Tips by Robyn Seydel The care and feeding of your child begins before you even get pregnant. Women who are pregnant or hope to become pregnant, nursing mothers and young children should reduce consumption of animal products to reduce dioxin body burdens and avoid eating swordfish, king mackerel, shark and tile fish to reduce mercury exposures. Also, consumption of tuna should be kept to no more than twice a month, (the EPA says once a week but I am more conservative) due to the high levels of methyl mercury. Also, fish caught in the

els of hormone and antibiotic residues have increasingly been linked to early onset of puberty in girls and the development of antibiotic resistance, a rising public health concern. Choose hormone-free, grass-fed or organic meat and dairy products whenever possible. Locally produced meat will be freshest. Deep, cold-water fish is a healthy choice, while farmed fish may be contaminated with many colorants, hormones, antibiotics and other agricultural chemicals. Choose smaller wild fish to reduce mercury and PCB exposures. Choose low-fat or non-fat milk and cheeses or go for alternatives such as rice, soy, or almond. 5. Eat fresh fruit and veggies several times a day. Wash all fruit and veggies carefully, peel any waxed skins. And remember, high intake of fresh fruit veggies and grains provide many nutritional benefits including prevention of some forms of cancer and heart disease. They are also a preventative in the empty calorie diseases of obesity and diabetes. 6. Variety is the spice of life! Offer great variety even though your child may get stuck on one favorite food for a while. Make “tasting” a new food routine, but don’t force them to eat something they don’t like. At a later date, they may come back to something and find their taste buds have developed enough to appreciate it. 7. Check for allergies and sensitivities. Colic in babies, ADHD and ADD and repeated ear infections in young children may be due to food sensitivities or allergies. Remove some of the high allergic items including wheat, peanut

Great Lakes region are contaminated with PCBs and should be avoided or reduced to once a month or less. Taking folic acid before becoming pregnant can prevent neural tube defects and of course do not drink alcohol or smoke tobacco if you are pregnant. Avoid second-hand smoke. 1. Breast Feed your baby. It provides the healthiest milk for a human child, gives your baby your immunities while their system continues to develop, and evidence shows it reduces the risks of SIDS (Sudden Infant Death Syndrome), asthma and cancer as well as increases intellectual development. For more information on breast feeding, contact the local La Leche League. 2. Eat lower on the food chain. Most POPs (persistent organic pollutants) concentrate as you go up the food chain. They are also lipophilic (fat-loving), binding to fat both in our bodies and in the fat of animals we eat. Eating fresh fruit, veggies and grains minimizes exposures. Combining beans with rice, corn, millet, rye and other grains makes a perfect protein. When using animal products use them as a condiment or flavoring rather than as a main source of protein. Drink nonfat milk or alternative milks, eat lean animal products, trim fat away from meats before cooking. 3. Choose organic whenever possible, especially for fruits and veggies that your child eats a lot of. A Consumer Union study shows that although some organic produce may contain some chemical residues due to 5 decades of industrialized food production and other environmental pollution, organics had far fewer residues and some had none at all. Grow your own food whenever possible, even if it’s just tomatoes in patio pots (tomatoes generally have the highest levels of chemical residues along with other high-water veggies and roots including potatoes and carrots. Those fruit with fuzzy or bumpy skins—peaches, strawberries, raspberries, apricots—also show higher residues). Shop at the Coop for the finest in local, pesticide-free and organic products. 4. When you do eat animal products choose the cleanest products possible. The high lev-

butter, corn, soy products, dairy or other foods from the diet to see if it alters incidence of the difficulties. And nursing mothers remember, what you eat comes right through in your milk. Spices, chile, cabbage family veggies, onions and garlic as well as the above mentioned foods can all cause colic in sensitive breastfed babies. 8. Children who are even slightly hyperactive will benefit from a diet free of sugar and sugar substitutes, preservatives, food colorings and artificial additives of all types. ADD and ADHD children have benefited greatly from the Feingold Diet or rotational diets (a food or food family is eaten only once every three days to once a week depending on the severity of the sensitivity). Searching the web for Feingold Diet or Rotational diet will yield lots of usable info. 9. Get your children involved in growing, shopping for and preparing food. A little bit of autonomy in food choices will go a long way to making children more willing to try new foods or eat nutritionally balanced meals. 10. Make meal time a fun family experience. Time to share, talk and listen to one another. Don’t make food and meal time a battleground. Model moderation and understanding.

august 2004

healthy children

Back to School: Grade A Nutrition! BREAKFAST COMPONENTS Protein: Ideally, your breakfast should contain about a third of your daily protein needs. Choose from soy products, dried beans, eggs, cheese, milk and milk products, nuts, seeds, and whole grain cereals. Fresh fruit or fruit juice: Fruit is an excellent way to stimulate the appetite and the digestive system, and it also provides valuable vitamins and minerals. Fruit contains vitamin C: choose oranges, grapefruits, strawberries, or melon. Pick fresh whole fruit over juice for maximum vitamin content.

Add-ons: Lettuce, tomatoes, onions, sprouts, and other favorite sandwich veggies, sunflower seeds, chopped nuts, pickles, olives, and a variety of salad dressings or spreads, mustards, vinegars, and seasonings. On the side: Bean dips, non-hydrogenated tortilla corn chips, , carrot chips, whole wheat pretzels, crackers, trail mixes, sunflower seeds, pumpkin seeds, raw nuts, popcorn, mini rice or mini popcorn cakes, pickles, organic raw vegetables and fruits, a selection of canned fruits and fruit sauces, puddings, instant meals, soups-in-a-cup, and high protein food bars.

Carbohydrates: Put the low-carb/no-carb thing in the same file as highly refined, processed foods. Whole grains as part of a well-balanced diet are still some of the best things to feed your children. Carbohydrates, especially complex carbohydrates such as whole grain breads, whole grain cereal and home-made whole grain muffins, help provide the body with immediate energy, much needed B vitamins and amino acids.

EDUCATION FOR PLANET EARTH Teachers are always looking for innovative and new ways to teach important environmental issues. Your coop is pleased to carry “Green Teacher” on our magazine racks, printed quarterly. The spring 2004 issue has some great articles and ideas on teaching wind energy awareness, human scale education and a variety of other important topics. Look for it at both Coop locations.

New Mexico Roots Down Earthwise Landscaping Solutions

228-7652 Native Planting Drought Tolerant Design • Sustainable Planting Healing and Edible Gardens • Personal Permaculture

Custom Rock Features Retaining Walls • Ponds, Patios and Walkways

Essential Landscaping Drip Layouts • Water Harvesting Systems • Natural Wood Fences

Fiber or bulk-forming foods: These help stimulate the digestive tract. Good sources of fiber include whole grain cereals and baked goods, dried beans, fresh fruit and fresh vegetables. Mineral-rich foods: Choose breakfast foods which offer an abundance of minerals, including calcium (some sources include dairy products, dried beans, sesame seeds, almonds, oats, dried figs, and blackstrap molasses), iron (some sources of iron include egg yolks, dried beans, watermelons and prunes), and potassium (foods rich in potassium include bananas, melons, nuts and seeds, oranges, and cocoa). Breakfast foods to avoid include high-fat foods, rich sauces, foods which are heavily spiced or highly sweetened. These tax the digestive system and tend to weigh you down rather than invigorate you.

LUNCHBOX LIST: SANDWICH BUILDERS For the outside: Whole grain breads, pitas, bagels, English muffins, whole grain hot dog or hamburger buns, tortillas, rice cakes and crackers. For the inside: Cheeses, natural meats, soy alternative lunch meats, nut and seed butters, fruit spreads, hummus and other bean spreads.

Desserts: Whole wheat, fruit juice-sweetened cookies, applesauce, organic soy puddings, fruit bars, fruit leathers, yogurt, dried fruits, trail mix and granola bars. Juices and beverages: Fruit juices (in quarts for the thermos, or single-serve packs for convenience), Make sure these are unfiltered, no sugar, color or preservative added, organic if you can. Bottled waters, kefir, soy milks, and rice beverages. Single-serve packages of organic Horizon milk in strawberry, chocolate and plain do not have to be refrigerated by Robyn Seydel

Try it, You’ll like it!

Bulk Dept. Demos Greetings from the Bulk Department! We are implementing a demo program at both stores to give you a chance to sample some of our products. In August, we will be conducting demos on Wednesdays and Sundays. Products we will be sampling include coffee, nuts, snack mixes, granolas, dried fruits, breads, beans and grains. Please check with us at either store to see what is on the schedule each week. Is there something you are interested in trying but aren’t sure how to prepare? Let us know and we’ll see what we can do about working it into the demo schedule. Call Adam at 265-4631 or 242-8800.

back to bulk for back to school! Wondering what to fill those lunch boxes with? The Bulk Department has what you need!

august 2004

a wide variety of trail mixes nuts and seeds dried fruit sesame sticks great granola and more!

co-op news LOCAL SALE ITEMS

august 2004 6

More on Coop Governance

SHOP LOCAL & SAVE

LE PARIS FRENCH BAKERY Albuquerque, New Mexico: Paper-Wrapped Fresh Baguettes on sale for $1.49 each

FANO BREAD CO. Albuquerque, New Mexico: Sliced Rustic Loaf on sale for $2.29, Sliced 9-Grain Bread on sale for $2.99

HERBS, ETC. Santa Fe, New Mexico: Deep Sleep 60 Softgels on sale for $13.69

OTISKA Artesia, New Mexico: Mild Salsa, Hot Salsa and Extra Hot Salsa 16 oz. on sale for $2.69!

RAYO Mountainair, New Mexico: BBQ Sauce: 16 oz. on sale 2/$6

SPECIALS GOOD FOR THE MONTH OF AUGUST

by Marshall Kovitz Here is another installment in a series of articles about La Montanita Coop's governance. Last time, we discussed the State law and the Coop's Articles of Incorporation; in the next three, we'll look at our bylaws.

rticle I of our bylaws deals with eligibility and requirements for membership. The State law gives cooperatives broad discretion regarding these issues, stating that, "Any natural person, association, incorporated or unincorporated group organized on a cooperative basis, or any nonprofit group shall be eligible for membership in an association if it has met any qualifications for eligibility stated in the articles or bylaws..." La Montanita's founders, who wrote our bylaws, chose the household as the unit of membership; Section 1.1 of our bylaws says simply, "Any household shall be eligible for membership." Consistent with the principle of one member, one vote, the bylaws also explain that each household shall have a "primary member," the person whose name appears on the membership certificate, and that only the primary member has the right to cast a ballot. Another requirement for membership — $12 annual or $200 lifetime fee — is familiar to everyone. Article I lists the other rights and responsibilities of membership, among them, supporting the coop economically, electing and removing the Board of Directors and receiving other member benefits such as worker discounts. Several months ago in the newsletter, we talked about how decision making has shifted over the years from direct member involvement to oversight primarily from the Board of Directors. Most of the current bylaws are the product of earlier days; thus Section 1.5 lists these functions for the membership: 1. Develop in concert with the Directors, long range goals and objectives; 2. Hear and act on reports from management and the Board. Since the same section also allows the

membership to delegate these duties to the Board and management, the transition to more centralized decision making has occurred smoothly, and apparently, to the satisfaction of the membership. Just because members appear relatively satisfied now does not mean they will always feel that way. Both the State law and our bylaws provide members with the means to have decisive input regarding the Coop's operations and governance. Consistent with the law, our bylaws requires at least one membership meeting a year and allows for the membership to call for additional meetings as members may demand. The State law allows the cooperative to set its own figure for a quorum; ours is 40 households to have an official meeting. As we discussed in earlier articles about governance, attendance of meetings has declined substantially and so to ensure maximum participation regarding important decisions, and in accordance with state law, our bylaws allows for La Montanita to institute a mail in ballot.

embers may not want to wait until our Annual Meeting to bring up an urgent issue and both the State law and our bylaws provide for a mechanism to call special meetings. Both documents require that the membership presents to the Cooperative a petition containing specific issues to be voted on along with valid signatures of 1/10 the total membership. Since our membership usually hovers around 7,000 households, this means collecting about 700 valid signatures. Once the Cooperative has been served with such a petition, it must call a special meeting within 30 days or in the case of a proposed bylaw amendment, within 45 days. When a mail in ballot is used in conjunction, its wording must be the same as any proposal voted on at the meeting. Next time, we'll look at the bylaws and the Board of Directors. You can get a copy of the complete bylaws from the Information Desks at both store locations.

Board Briefs:

Summary of Board Minutes: May, 2004 Reported by Julie Hicks, Secretary Members of the Co-op management team informed the Board that the Tucson Cooperative Warehouse will no longer continue to service the Co-op with the pricing we currently have. Therefore, the Co-op is looking to other food distributors. The Co-op will work quickly to adjust costs and retails accordingly. The management reported that 2 staff meetings occurred and a leadership team retreat is scheduled for May. The management team also reported that the new telephone system has been difficult and they will continue to monitor the new technology.

communication. The Board is expected to be up by the end of the month.

• The membership linkage committee reported that a graphic artist is assisting with a new Board bulletin board, which will be an information center intended to increase Board and membership

Members are welcome to attend monthly Board meetings. They are held the 3rd Tuesday of the month at 5:30 pm at the Immanuel Presbyterian Church at Carlisle and Silver.

• The Treasurer reported that sales are strong, averaging 8 percent above last year. Payroll costs have risen with the upward adjustment to the wage grid in March and are expected to rise again in January with the living wage adjustment. • One Board member praised staff for the Fruit For Kids program. Another visited a Co-op in Texas and reported that he found La Montanita’s Co-op to be much stronger.

www.lamontanitacoop.com

check it out

re-designed co-op website! look for:

weekly/monthly sales • job postings • newsletter & ad rates • contact info for departments of both stores • Board of Directors info and much more!

co-op news

august 2004 7

General Manager’s Column July 1st was the official conversion of the CGA work is going very well. I am sure we will experi(Cooperative Grocers’ Association) system from nine ence some product out-of-stock and pricing probregional associations to one national organization. lems as we complete this transition, but I remain This merger was approved by 98% of the co-ops in confident of our ability to solve these shortly and the system and currently has 100% of the co-ops continue to deliver the high level of service you from the old system as members of the new NCGA have come to expect from us. Please let us know if (National Cooperative you can’t find an item you Grocers’ Association). There have been buying here as are currently 94 natural food some items could “fall co-ops participating in the through the cracks” as we new NCGA out of the move to our new supplier. approximately 264 co-ops currently in existence in the Our check-out area remodel United States. We know that in the Nob Hill store will 15 years ago we had approxget underway this month. imately 850 co-ops in our While we hope to finish this country and I am hopeful up by the end of August, I that the new NCGA can know that everything takes effectively work with those twice as long as I ever of us left to begin to reverse the inside scoop think it will, so I ask your this downward trend. indulgence on this project through the end of September. We are working to The new NCGA has been set up to deliver services minimize the mess and impact on your shopping, within three corridors and we are part of the west- but we know that this will be a little “rough” at ern corridor. This is the same group we have times and I appreciate your patience as we work to worked with in the Cap West program and we are make this area more customer friendly. delighted to continue with this regional association of co-ops. We do not anticipate any interruption of We always experience a small slow down in our services from the system as the transition is under- sales during the summer, and even though we way from the regional groups to one national group expect it, we would like to avoid it, so please come since the corridor arrangement has kept in place the see us this month. CGA staff that was providing our services in the past. You can find more information on NCGA at Thank you, www.ncga.coop. C.E. Pugh Our transition to our new primary supplier is now (505) 265-4631 ce@lamontanitacoop.com well underway and as I write this column this

Member to Member

Community Shopping Guide Build our local economy with like-minded people who share your Cooperative values and love of local, organic food. Cooperatives are about meeting community needs! Have your needs met and meet the needs of others in our cooperative community.

List your business and/or professional skill, in the MEMBER TO MEMBER Community SHOPPING GUIDE • Keep your dollars circulating in the cooperative community enriching our local economy as you build your personal economy. • Give and receive discounts and other special considerations to fellow coop members. • Get free advertising in the Coop Connection and on our newly re-designed web site. SIGN UP TODAY! Mail or e-mail your name, business name, address, phone, e-mail address and special discounts or considerations you are willing to share with others members. The 1st Member to Member Shopping Guide will be published in the October 1st Co-op Connection. Deadline for inclusion is Sept. 10th. Send to the Membership Department c/o The Coop 3500 Central Ave S.E. Albuquerque, New Mexico 87106. Attention Robyn or e-mail: memb@lamontanitacoop.com. Need more info contact Robyn at 217-0107. You must be a current Coop member to participate

RUN FOR THE CO-OP’S BOARD OF DIRECTORS

YOUR CO-OP NEEDS YOU! Thinking about running for the Board of Directors? In an effort to encourage more participation, we've lengthened the Nominations period. You can pick up a Nominations packet and return the completed materials any time between August 15 and October 1. The forms are available from the information desk at both stores. The Coop is economic democracy in action. As the elected representatives of the Membership, the Board is the governing body for La Montanita. It hires and supervises the General Manager, establishes goals and “dreams the future,” creating a strategic vision for La Montanita . The Coop needs people who have the time and desire to act on behalf of the members and to ensure that Management meets members' needs while running the business in a prudent manner. Please consider running; after all, it's your Coop. If you have questions contact Marshall Kovitz, Nominations and Election Committee.

Calendar of Events 8/2 8/12

Social Responsibility Research Committee 5:30pm 122 Tulane SE Finance Committee Meeting, 5pm Co-op Annex

8/17

Board of Directors Meeting 5:30pm Immanuel Presbyterian Church

TBA

Member Linkage Committee Meeting 5:30pm Annex

SHOPCO-OPSHOPCO-OPSHOPCO-OP

An Acoustic Music Listening Room Rachel Sage Sat. August 28, 7:30pm Flamboyant piano-based pop singer. Lively and energetic, with cello accompaniment.

CONTACT Jeff at abqmusic@att.net or 842-5073

Farming Folk in and around Albuquerque

Los Poblanos Farm, North Valley te Farmer,Mon Los Poblanos sunflowers his smiles amid tour. rm fa a during ovides for This CSA pr its members ing ring b s ell a sh as w iful fre t beau duce to s tion pro loca s p Co-o both

Surrounde d by the astonishing scent of lavender, b oth bees a nd humans ea sily becom e intoxicate d by the beauty of this health y, organic fa rm

Bill Rogers talks abou t 80 years of f arming in N e w Mexico on facing pag e.

A Co -op l Dan ove and V ikki m story. in lov et ea Mark t Mississ and fell et ip know . Everyth pi Co-op ing t abou t nat hey prod ural ucts t h e Co-o y lea ps. rned at

o ike t hey l eat t t a o w wh re” t y gro a pleasu d feed e h T “It’s en an eat, the gard lls her t a f se out o s. Vikki o-op and C d n e frie s to th nchos r a flowe he Los R arket. t s r e M Farm

a job a s y a D s ees Vikki' r t ’s B u B r fo their Rep. y for a p s bit help ng ha farmi

Dan is a tion far proud third ge m n raised c er..his Grand erapa hickens cattle. , Dad ra A politico n “agricultura ised l .” dent of He is board presithe NM Agricult F ural Poli ood & cy Coun cil.

The Co-op Cheese Gals The Co-op’s cheese gals , Yvonne, Shirly Lotti and Elana are singing the blues, have a grate attitude about what they do . They’ll brie there for all your cheese needs. They won’t string you along about the high quality & competitive pricing. Now there are some Gouda employees.

Summer Cheese Delights Smoked Salmon and Goat Cheese Crostini 8 ounces goat cheese 1 1/2 tablespoons chopped fresh tarragon leaves 1 tablespoon fennel seeds, finely crushed 2 teaspoons grated lemon zest 1/2 teaspoon coarsely ground black pepper 2 1/2 tablespoons olive oil 30 thin slices French-bread baguette 12 ounces thinly sliced smoked salmon Lemon peel strips (for garnish) Tarragon sprigs (for garnish)

Blue Cheese and Pear Bruschetta 2 ripe Bartlett or Anjou pears 1 tablespoon fresh lemon juice 1 tablespoon minced fresh Italian flat leaf parsley 2 ounces sharp crumbly blue cheese, (crumbled) 1 1/2 tablespoons olive oil Freshly ground black pepper 1 baguette (12-inches), cut into 1/2-inch thick rounds 8 ounces mascarpone cheese 1/4 cup finely chopped walnuts, toasted

Rinse the pears but don't peel them. Cut them into small dice and place in a

Preheat oven to 350 degrees F. In a small bowl, combine goat cheese,

small bowl. Sprinkle pears with lemon juice and toss. Add the parsley, blue

tarragon, fennel, lemon zest, and pepper; set aside.

cheese, and oil and toss gently and thoroughly. Season to taste with freshly

Brush oil over both sides of bread. Arrange bread in single layer on large

ground black pepper. Set aside. (The topping can be prepared to this point up

baking sheet. Bake approximately 5 minutes per side or until bread is just

to a few hours ahead. Store covered in the refrigerator.) Preheat the broiler. Arrange bread slices in a single layer on a baking sheet

crisp. NOTE: Cheese mixture and toasts can be made 2 days ahead. Cover

and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per

cheese mixture and chill. Cool toasts; store airtight at room temperature.

side. Spread each toast round with a teaspoon of mascarpone. Top with a gen-

Spread cheese mixture over toasts. Top with salmon, trimming to fit.

erous tablespoon of the diced pear mixture, mounding it up high and pressing it

Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and

firmly.

serve. Makes 30 crostini.

Finish each one with a sprinkling of walnuts and serve. Yield: 24 servings.

BILL ROGERS: 80 YEARS OF Farming in New Mexico It was a real pleasure talking to Bill Rogers the other day. Though he’s been selling his Moriarty-grown pinto beans to the Coop for over 16 years, it was the first time we’d had the opportunity to chat Still a strapping picture of vibrant energy and good health he came to Roundtop,New Mexico as a one-year old baby with his homesteader family in 1916. B e g i n n i n g his farming career in 1924 at age 9, when his “Daddy” went to work at the s aw m i l l t o make a dime and ke e p the homestead going”, he grew up in Mountainair, “got educated in Willard” and r e m e m b e r s when there were 5 - old- tyme saloons in town “cause he used to play fiddle at all of them.” With a twinkle in his eye he says he still loves to play fiddle but now he’s “gone good and only p l ay s fiddle in church”. On a trip into Albuquerque, “had some cupids a working on my side” and met and married the love of his life Mary, in 1941. He remembers the hard dry years of “25,’34, and “52 and the wet ones of ‘29 and ‘72 when the “ r a i n s c a m e j u s t r i g h t ,” they grew their beans dr y-land and had a great crop. “You can hardly do it any more” he says of dry- land farming and now his 60-acre farm in Moriarty, b o u g h t w i t h h i s G r a n d m a ’s help in 1957 is irrigated. They grow anywhere from 10-40 acres of pintos getting 50-3,500 pounds an acre depending on we a t h e r conditions, keep some cows, grows a bit of alfalfa, and a “kitchen table garden.” His oldest child died of cancer and since then he won’t use any a g r i c u l t u r a l c h e m i c a l s o n h i s l a n d . L i k e s o m a n y f a r m e r s , f o r a l o n g w h i l e “ M o m ” ( w i f e , M a r y ) ran the farm and he worked for the St a t e H i g h way Department laying down road stripes to “keep a hold of the farm just like Daddy did”. Its just as hard now to be a farmer as it was back then,” he says. “You’ve got to be a mechanic, and engineer, a weatherman, and a whole lot more. And it’s good to have a rich uncle, too!” A family farmer in the truest sense of the concept, all the children in the family, his own as well as nieces and nephews spent lots o f t i m e g r o w i n g u p o n t h e f a r m . “If you love your kids, they love you back” pointing with obvious pride to his beautiful new, high-end Stetson hat, a gift from the now-grown children. When asked why after eighty years he is still farming, still growing beans and delivering them to the Coop, Bill shakes his head, eyes all a twinkle again, “ the cows call me in the morning and say feed me, and I just get up and do it. If you are able you just go to work. And besides I’m glad to supply the Coop—they’re such a great group of people here.” Look for the Local Product sign on the pinto bean bin in the Bulk department at both Coop locations and take home a big bag of Bill and Mary’s locally grown beans for a true taste of New Mexico’s heritage. by Robyn Seydel

garden

fresh

august 2004 10

get

Invisible Ships

salsa-fied

paintings by Virginia Baich

Here in the Southwest we all love our salsa. The gardens are booming and there are plenty of fixin’s for great homemade salsa. From hot to killer-hot to sweet and hot, as you can see the only limits to getting Salsa-fied is your creativity and daring.

August 5 – 30 Reception: August 20 Friday, 5 PM to 8:30 PM (an ArtsCrawl event)

HARWOOD

ART CENTER

1114 7th Street NW at Mountain Road for more information, call 505-242-6367

CLARIFYING MEDIATION Clarifying Meditative Work – A Fresh Look. A workshop for people from any meditation tradition or no tradition at all. Saturday, August 14, 2 to 5 pm at the Wat Center, 145 Madison NE, corner of Madison and Copper, east of Washington. $5 donation. Reservations, info, Jay Cutts, New Mexico Center for Meditative Inquiry and Retreat, at 281-0684.

Recipes adapted form www.recipesource.com www.pepperfool.com www.tampabay.rr.com www.fatfree.com www.thefunplace.com Black Bean And Corn Salsa 1 cup black beans, cooked, cooled and drained 1/4 cup diced red onion 3 jalapenos, minced 1 cup corn kernels 1/2 cup green onion, chopped 1/2 cup red bell pepper diced 1/2 cup tomato diced 4 tbsp shallot minced 4 tbsp garlic minced 4 oz rice wine vinegar or to taste salt and pepper to taste Toss beans with onion, jalapeno, corn, green onion, bell pepper, tomato, shallots, garlic, vinegar, salt and pepper. Let sit for a little while before serving, or refrigerate covered. Makes about 4-1/2 cups. Bumper Crop Red Salsa 1/3 lb jalapeno, up to 2/3 lb 1 lb Anaheim or Poblano or New Mex chile 12 cup tomatoes, coarsely chopped 2 cup onion, coarsely chopped 1 cup cilantro, chopped 1 1/4 cup lemon juice 2 tbsp garlic, minced 2 tsp oregano dried 1 tsp salt, up to 3 tsp, optional

Salsa De Albaniles 1 med. onion, peeled and quartered 2 sm. garlic cloves, peeled 1 cup cilantro, minced 2 or 3 jalapenos, stemmed or 3 to 6 fresh Serranos 4 1 1/2 cup tomatillos, husked, roasted or broiled in water 1/3 to 1/2 cup water 1 tsp salt or to taste 8 sprigs fresh cilantro, chopped 3/4 cup white onion, peeled and minced

Add onion, garlic and salt to a mortar or food processor. If using a mortar, grind well. If using a processor, pulse once very quickly. It is very important not to overprocess or the texture of the salsa will suffer. Add minced cilantro and pulse again, very quickly. Add chilies, tomatillos and water and pulse again. Season to taste. Garnish with chopped cilantro and onion. To prepare without a mortar or processor, mince all ingredients extremely finely and combine. Charred Habanero Salsa 2 whole orange Habaneros (or Scotch Bonnets) 1 whole Serrano pepper 1/2 large onion, sliced 1/4" thick 2 large cloves garlic unpeeled 1/4 tsp sea salt 1/4 tsp Mexican oregano 1/2 lb tomatillos, husk removed 1/2 lime juiced Blacken chiles and tomatillos over gas stove burner, barbecue or oven broiler. (Use broiler as a last resort.) Heat heavy cast iron skillet and cook onion slices and garlic till slightly blackened, about 4 min a side. Add all ingredients to blender or food processer and buzz till well mixed but still slightly chunky Cucumber Lime Salsa

Place chiles in a single layer in a shallow pan. Broil 3 to 4 inches from heat to blister. Turn, blister other side and put in paper bag. Close bag and let steam 20 minutes. Remove skin and seeds and chop chile. Remember to wear gloves for this, otherwise you will pay with “Hunan hand”.

1 lg cucumber, washed 1 garlic clove, minced 2 tbsp Poblano chili pepper, diced 2 tbsp red or yellow bell pepper, diced 1 tbsp Sweet onion, diced 1 tbsp fresh cilantro, chopped 2 tbsp lime juice 2 tbsp olive oil 1 tsp lime zest, grated 1/4 tsp salt 1/4 tsp black pepper

Combine all ingredients and use fresh or heat on high about 10 minutes. Reduce heat to simmer and cook another 10 minutes. Cool and freeze or put hot salsa in hot sterile jars. Process jars according to the timetable given with your canner.

Trim off cucumber ends and discard. Remove any large seeds. Chop unpeeled cucumber finely and place in mixing bowl. Add garlic, peppers, onion, and cilantro. Stir to combine. Stir in lime juice, olive oil, lime zest, and salt and pepper. Then chill.

garden

fresh

Serve alongside grilled chicken or fish, or with crumbled feta and roasted potatoes for a meatless meal.

august 2004 11

and add the cilantro, lime juice, sugar, the 1 c diced peeled peaches, plums, and green peppers. Raspberry Salsa

Jicama Salsa 1 small jicama, peeled & diced (about 1 cup) 8 radishes, diced 3/4 cup cucumber, peeled & diced 2 1/2 tbsp fresh lime juice 2 tbsp sweet red onion, diced 3/4 tsp ground arbol chile 2 tsp fresh basi, minced 2/3 tspsalt 1/8 tsp sugar

1/2 cup fresh raspberries, washed 1/2 cup chopped red bell pepper 2 Serrano peppers, minced fine 1/4 cup chopped red onion 1/2 cup chopped tomato, seeded 2 tsp fresh chopped cilantro 1 pinch salt Gently combine all the salsa ingredients, carefully leaving the raspberries whole. Allow to set for at least 1 hour.

Thoroughly combine all the ingredients together in a mixing bowl. Peach & Plum Habanero Salsa 2 cups peach, diced with skin 1 cup peach, 1/4-inch dice 1/4 cup onion, minced 1 each chile Habanero, skin/seeds removed 1 cup chicken stock 1 tbsp cilantro, fresh, minced 1 tbsp lime juice, fresh 2 tbsp sugar 1 cup black plums, 1/4-inch dice 1/2 cup green pepper, 1/4-inch dice Place the 2 cups of unpeeled peaches, onion, Hab, and chicken stock in a small saucepan and simmer for 10 minutes. Pour into a blender or food processor and puree. Cool

eggplant Eggplant probably originated in India; not long after, smaller, distinctively different fruits developed in China. As the eggplant evolved through Asia and the Mideast, many varieties developed: the Oriental versions, whose elongated fruits have mild flavor and creamy flesh; the green-skinned eggplants, which are unexpectedly sweet, and meatier than the Oriental; lavender to red-violet and streaked versions, which are delicate and low in seeds; and white-skinned eggplants which are firm and dense, with thick skin and mild (to bland) flavor. The one common denominator is that cooking changes the vivid hues of all of these drastically to a dun-greyish color. Eggplant is a cold-sensitive vegetable that requires a long warm season for best yield. After harvest it is very perishable, preferring to be kept at 50 degrees and bruises easily. It does not store well in or out of the refrigerator, and is best cooked within a day or two of purchase. When too old, eggplants become tougher and bitter, and the seeds become hard.

fresh

organic ...CO-OP

At the peak of ripeness it is firm, with a smooth, shiny skin. If the flesh is gently pressed with a finger, the flesh gives slightly and then bounces back. If there is no indentation, it was picked too early. If the indentation does not bounce back, it will be spongy and mushy inside. The smaller, more immature eggplants have the finest texture and flavor. Eggplants may be baked, roasted, steamed, sautĂŠed or grilled, but not eaten raw. Slicing, salting mildly and allowing the slices to sit for 30 minutes (pressing under a cast-iron skillet will aid the process) causes excess liquid to drain off and the flesh to maintain somewhat more of its firmness in cooking. The slices should be rinsed off and patted dry before cooking. The skin of younger eggplants is edible; older eggplants should be peeled (just before cooking). Eggplants have lent themselves to a diverse variety of cuisines: Mediterranean (ratatouille), Greek (moussaka), Turkish (Imom Bayaldi and baba ghanoush), and Italian (eggplant parmigiana). The delicate flavor and creamy texture of eggplant may most directly be appreciated by simply sautĂŠeing thin, peeled slices of 0riental eggplant in clarified butter.

isis

farming & gardening

august 2004 12

USDA Does It’s Job (big deal, so does everyone else) by Brett Bakker ou may have heard the outcry over the NOP's controversial directives in April. The National Organic Pogrom — excuse me — Program (the organic law of the land) issued directives to all nationally-accredited Organic Certification Agencies in the US. These statements ordered Certifiers — including yours truly with the New Mexico Organic Commodity Commission — to pretty much ignore a lot of stuff we were told in the past, such as:

tifying a pet food processor, we've prohibited NM ranchers from feeding any form of fishmeal, we've required extensive herd and vet records to ensure that no organic livestock have ever been treated with antibiotics.

1) organic livestock can now be fed fishmeal (prohibited previously), even if it contains synthetic ingredients. 2) organic milk or fiber-producing livestock can now have had antibiotics at some time in their history.

itchy green thumb

3) pet foods, cosmetics and soaps, farm-raised fish and more would no longer be considered eligible for organic certification despite the fact that many businesses have already been certified for same. That covers it in a nutshell but the implications were far-ranging. Just in the case of the NMOCC for example, we have (and are) cer-

None of this is out of the ordinary for any Organic Certifier but the directives put everyone in a tight position: the pet food company who spent thousands of dollars gearing up for production and printing thousands of NOP-compliant labels; the ranchers who've worked so hard to maintain

Its too bad however that the NOP itself — while it has "disappeared " the directives from its website — hasn't had the courage to issue a public rescinding of the directives or as far as I can tell, make any mention of it whatsoever. Far be it for me (ahem) to be histrionic, but it’s sort of like sweeping a dead horse under the rug and hoping no one trips over it. THE CONFEDERATION WILL RISE AGAIN In related news, a new confederation of Organic Certifiers is beginning, modeled after a limited program (Organic Certifiers Council) begun by the Organic Trade Association. The OTA had the right idea but they are a commercial trade and industry organization by definition, which put them a little too close to certification policies. The idea however is sound: ensure that Organic Certifiers talk to each other about policy issues. Like all rules and regs, the federal organic laws can be interpreted differently by every person who attempts to decipher them. That this happens from Certifier to Certifier is no surprise given the dense legalese of the Rule but we're

An Organic Certifiers council will be created to present a united front to the NOP and to ensure we all operate the same way: fairly and uniformly. Sound easy? their organic integrity would now have competition from those who didn't. And who takes fiscal responsibility for lost dollars in all this? Surely it’s unfair for the farm, ranch or processor to get stuck with it nor is it correct for the Organic Certifier which was performing its job correctly. But of course you don't think the USDA (which oversees the NOP) would take any blame. Monetarily, no, but no matter what you think of the USDA's policies overall (which have never been friendly to bio-safe and organic practices) US Secretary of Agriculture Ann Veneman must be recognized for stepping in and directing the NOP to rescind their directives. Not only that, but she ordered the recalcitrant National Organic Program to work closer with the National Organic Standards Board — comprised of experienced organic farmers, processors and certification agents — which was created expressly to advise the NOP on the nuts and bolts (and worms and manure) of organic production. Saying that the NOP has previously disregarded the NOSB is an understatement: they've been downright condescending, sometimes hostile. In a way I feel funny for praising Veneman for just doing her job. I mean, if you're a waitress at the local diner, just making the coffee in the morning should win you no kudos; it’s part of the job, dear. But she did correct a major snafu (and if you know what that acronym actually stands for, take it literally here).

striving for consistency. However it’s also no surprise that policy interpretation direct from the NOP to Certifiers fluctuated wildly depending on who one spoke to.

or instance I was told directly by my NOP inspector (yep, they literally inspect me while I inspect organic producers) to require a local Certified Organic coffee roaster to dig up dozens of documents from the actual coffee farms worldwide for proof of the farms' organic status even though the roaster's Certified Organic coffee suppliers could only have been certified by having already done that. To clarify, the last one in the chain of custody is responsible for getting verified documents from their supplier. So the NOP inspector required me to do something that no other Organic Certifier, coffee roaster or coffee supplier in the country had ever been required to do. It took months of e-mails, phone calls and faxes to clear it all up. So as a consequence of stuff like this, an Organic Certifiers council will be created to present a united front to the NOP and to ensure we all operate the same way: fairly and uniformly. Sound easy? Check out the organic regs online and get back to me when you have about six hours. Then we can really delve into specifics… http://www.ams.usda.gov/nop/NOP/stan dards.html

Body-Centered Counseling

Integrated Counseling, Therapeutic Bodywork and Movement

Penny Holland M.A., L.P.C.C, L.M.T.

505-265-2256 LPCC Lic. 0494, LMT Lic. 1074

farming & gardening Community Celebrates Long Farm History

lbuquerque area residents are looking forward to one of the fall season’s truly magical events: Rio Grande Community Farms’ 7th Annual Corn Maze, which opens Saturday, September 4 at Los Poblanos Fields in the North Valley. This year’s maze, “Critters in the Corn — Where The Wild Things Are!” covers nearly 8 acres in a field north of Montano Road. Families, individuals and groups are invited to solve the maze by wending their way along paths carefully cut through corn and millet plants, which provide food for migrating Sandhill cranes and other birds during their annual flyovers. Last year, approximately 13,000 people visited the "Crane in the Corn" maze. Apart from the entertaining and whimsical aspect of the corn maze, the event also serves as the nonprofit’s major fundraiser: proceeds support RGCF’s mission of acting as an agricultural resource for the community on some of the oldest continuously cultivated land in the United States, from native tribes to the Spanish settlers who exported wine from mission grapes and tended apricot, apple, wild plum and quince trees. To fulfill this mission, the Farm serves as a living, breathing classroom for children who visit on school field trips or with their families during the maze events, and as a way for enthusiastic urban gardeners to connect with the land as they cultivate plots in the community garden. Other projects include an adopt-a-crop program to support various food pantries; growing crops for wildlife; the Albuquerque Food Security Network; and the Alvarado Elementary School garden. Connecting with the land and developing a sense of community are a fundamental component of all the RGCR projects. Since 1997, RGCF has partnered with the City of Albuquerque Parks and Recreation Department’s Open Space Division to offer its programs on 138 acres at Los Poblanos Fields. Volunteers work thousands of hours to make the RGCF a true urban, working farm that preserves wildlife habitat; researches and interprets the relationship between people, food, and public land; creates educational and training opportunities in sustainable agriculture, water-issues awareness and wildlife management; and celebrates the culture and traditions of agriculture in the middle Rio Grande Valley. Albert Simms, a former U.S. Congressman, purchased what is now Los Poblanos Fields in the early 1920’s. He and his wife Ruth, both active in the city’s civic and cultural affairs, turned the fields into an active dairy farm that operated from the 1930s until the early 1960’s. Years of flooding and draining from the previously unrestrained Rio Grande (the

Middle Rio Grande Conservancy District drainage project was completed in the mid-1930’s) made the land rich in nutrients. Alfalfa and corn provided feed for the herd, upwards of 300 cows, which provided milk to the Creamland Dairy. After residential development began in the North Valley in earnest in the 1960’s, a portion of it was sold to Maxie Anderson, a prominent businessman and founder of the Albuquerque International Balloon Fiesta, who renamed it Anderson Valley Vineyards and Anderson Fields. For years, the Anderson family gave the public access to the fields for walking, jogging, biking, horseback riding and birding. Nature lovers from across the city came to the area to escape the noise and congestion of urban life.

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n the 1990’s the Anderson Fields parcel was slated for residential development, prompting a grassroots initiative to preserve the agricultural nature and public use of the land. After voter approval, the city of Albuquerque, the Village of Los Ranchos, Bernalillo County and the state of New Mexico acquired what is now know as Los Poblanos Fields Open Space. Rio Grande Community Farms was formed to manage the 138 acres of historic farmland. Although the stewards of the land have changed since early Native Americans made their homes in the Rio Grande Valley at least 12,000 years ago, this important recreational and agricultural open space remains for today’s citizens and future generations to cherish. For more information about the maze or other farm projects, please call 345-4580 or visit www.rio grandefarm.org.

Volunteers Needed Do you need a community service project? Seeking to explore team-building skills? Interested in creating more wildlife areas? Maintaining hedgerows? Do you have time to be a board member, grantwriter or other volunteer? We need MAZE volunteers from August-October to promote and discuss the good things about sustainable agriculture, the natural world and the unique space of the Rio Grande Community Farm that we all appreciate. Contact the Maze Coordinator, Carolyn Valtos, at 341-0544 or valtos1@hotmail.com. The Farm will have a greenhouse in August! We need materials to make it fully functional. We’ll happily pick up supplies or equipment. Make the Farm part of your financial planning. Designate a portion of your estate to a specific program or project. Contact 345-4580. Member of International Society of Arboriculture and Society of Commercial Arboriculture ISA Certified, Licensed & Insured

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Services

Rio Grande Community Farms...CHECK US OUT!

• Fruit and Shade Tree Pruning • Technical Removal • Planting • Cabling & Bracing • Pest Management • Prescription Fertilization • Tree Root Rehabilitation Services

community forum

"We ART the People" Community Folk Art Fest

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by Micaela Seidel The OFFCenter Community Arts Project invites you, your family, your organization or business to take part in the transforming power of art. Immerse yourself a free daylong event on August 14 from 11 to 4 p.m. at Robinson Park at 8th and Central and celebrate “Art” itself. Located at 117 Seventh Street N.W. the OFFCenter Community Arts Project believes in the transformation of people and things and the community itself through participation in the arts. This non-profit community arts organization began three years ago to provide a place to work,

materials and venues to people who want to have access to the arts. "We want this to be a non-hierarchical event that can take place every year, " says Mary Lambert, one of OFFCenter artists organizing the event." We want to empower people, to encourage them to follow their own vision and at the same time share and benefit from it at whatever level it emerges." OFFCenter is gathering together dance groups, visual artists, theatrical troupes, musicians, and puppeteers in anticipation of creating an annual event. Two years of creating art will come together in a giant puppet parade, musical and theatrical performances, poetry on the spot, clowning and an ExplorARTorium at the August 14th festival. Art facilitators will continue to offer both adults and children the chance to nurture the artist in themselves through clay, paper arts, doll-making, and more. While the focus of the festival may be whimsical, experimental and riddled with the unexpected, OFFCenter's goal is dead serious and central to the re-creation of society. The "We ART the People" event will make public the multiple expression of creativity that continues to arise from people of various ages, ethnicities and socioeconomic conditions. People who do not believe that they can call themselves artists may have a new vision of what art can mean. While raising the awareness that art happens around us everyday, the festival is also meant to demonstrate that we can support each other in the transformation of materials, ourselves and the world around us.

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Contact Information: OFFCenter Community Arts Project. 117 7th St. N.W., 247-1172, www.offcente rarts.org