coop s e p t e m b e r 2004
connection
free
Celebrate the Organic Harvest
La Montanita Commits to Help Gallup Co-op keeping co-op’s alive We are continuing our work with the Wild Sage Co-op in Gallup on the possibility of a merger with La Montanita. As we discussed in this column in June, the Wild Sage Coop is about 5 years old and continues to have difficulty in sustaining their business. They have received overwhelming member support for this merger and their membership will meet to formally approve this action on August 29th. We have completed a market study to determine potential sales volume in Gallup and the results are very positive. Following the Gallup membership formal approval, we will begin working with the Gallup staff to select a new location and open a new store as soon as possible. We are excited about this opportunity to help preserve a natural food cooperative in Gallup.
CO-OP t o CO-OP support
MEMBER SURVEY RESULTS We received 1,366 completed member surveys and we very much appreciate your input as we continue our work to improve our value and service to you. We will review the results of the survey in this column over the next several months, and we begin with the following: • Our store cleanliness rankings came in at 58% excellent and 39% good. This is down slightly from last year, so we definitely have some work to do in this area. • Our departments given the highest rankings relative to quality, service, and price continue to be Produce, Bulk, and Cheese. Our departments with the lowest ranking in these areas were once again Household and Meat.
• Your rankings of our price competitiveness improved dramatically with 50% of the responses indicating our prices are competitive. This is up from only 28% who felt we were competitive last year. • The overall feel of our stores remains warm and comfortable according to 82% of the completed surveys. • Your responses relative to your current level of satisfaction with your cooperative came in at 50% delighted, 48% satisfied, and 2% not satisfied. While we are pleased with such a wonderful assessment of our work, we believe a great deal of opportunity exists to increase the number of you who are delighted with La Montanita. This year’s survey had many areas for your comments, and we received over 150 pages of comments. While we continue to digest this input, some of those received concerning desired changes and improvement at the Nob Hill store follow. Stay tuned for input from Valley members. Next month we will look at some comments relative to what is seen as positive. If you would like to see the entire survey results and comments, please contact me. We appreciate your support of La Montanita and hope to see you soon. C.E. Pugh (505) 265-4631, ce@lamontanitacoop.com
member survey comments Member responses are taken from the Changes/Improvements Question: Keep prices as low as possible, I’m tempted to shop at bigger natural food stores. Needs a little more spacious interior. I would like to see a larger deli. I’d like to see a small area with tables for dining. Stop moving products around so often. Just concentrate on good quality food at decent prices. As far as my needs are concerned, I am truly satisfied as is. I wish Sunday stocking was better. More local products. Staff training includes courtesy, concern for members’ needs. Vitamin & natural supplement area – Wild Oats does a better job. Less vitamin and herb pill products so that there will be more space for natural whole foods. Cleanliness: knee-activated faucets and hooks in the restrooms. I’d like to see more variety in meat & fish dept. More selection overall, if possible in available space. How about more deli & prepared foods, “to go” foods. Your cheese section is always somewhat disappointing to me. More attention to homeless, maybe free breakfast or something once a month. Cut costs in newsletter by going back to black and white. Better training for the cashiers. More cash registers open at busiest times, especially lunch hours.
coupon books
to come
October is Co-op Month – a chance for us to all reflect on what co-ops bring to our lives. We’re celebrating Co-op Month this year by once again offering our special Co-op coupon book full of great special offers available just to co-op members. This coupon book is only available to members of Co-op’s that are part of the Cooperative Grocer’s Association (CGA’s). Without strong member support, food co-ops would be “just another grocery store.” With strong member support, co-ops are so much more. This coupon book is just one small way for us to say “thanks” to you, our co-op member/owners. Watch your mailbox or check at your co-op in early October for this coupon book packed full of great deals available just for co-op members.
Easier access to the Nob Hill store, or help carrying heavy items. More frequent member-only deals. If the Nob Hill store were larger there could be more products and variety. Less politics—some of the advocacy is a real turn-off. Higher wages for employees. Fish selection could be better. Would like to see employees smile a little more. More meat at the Nob Hill store. More convenient location to NE Heights. Lower produce prices. Sell beer and wines. Obviously, the parking at Nob Hill. Of course, lower prices without lowering quality. More selection in deli of vegetarian and vegan salads, sandwiches. Solar panels to provide electricity to the store. Would love to see a larger store or expansion in East side of town. Pay exemplary living wage. I would like to see the Co-op go head-to-head with the large natural food stores. Please send out statements when membership fees are due. I would love to see more fair trade food. Newcomers don’t always feel welcome. Get rid of BIG shopping carts and have only SMALL shopping carts—the store isn’t big enough for large carts. Given the need to attract a broad range of shoppers, the Co-op does great.
the
free screening
future of food
Join La Montanita Food Coop, The New Mexico Organic Commodities Commission and the Organic Consumers Association (OCA) on September 14 at 6:30pm at the Immanuel Presbyterian Church for a premier screening of the powerful documentary, The Future of Food, by award winning filmmaker Debra Koons Garcia, wife of Jerry Garcia (of the Grateful Dead). "There's a revolution going on in the farm fields and on the dinner tables of America — a revolution that's being fought behind closed doors of corporate boardrooms and government agencies over the use of genetically modified organisms in our food. THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled GMO products that have quietly filled grocery store shelves over the past decade.
From the test tube, to the farm field, to the supermarket, the film follows the personal stories of the farmers in the U.S.and Canada who have been sued by large multinational corporations for continuing the time-honored tradition of saving seeds; of the scientists in the U.S. and Europe who have been censored for raising serious public and environmental health concerns; and finally, of the consumers, who are beginning to question why this has escaped the attention of both the media and the Federal agencies in charge of keeping our food safe. THE FUTURE OF FOOD unravels the complex web of market and political forces that are changing the nature of what we eat. Coop members are invited to stay for refreshment and discussion with Joan Quinn, the education director for our State’s organic certification agency following the film. To RSVP or for more information contact Robyn at 256-4594.
celebrating the organic harvest A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Nob Hill 3500 Central S.E. Albuq., NM 87106 265-4631
eat organic? by Joanie Quinn, Education Coordinator New Mexico Organic Commodity Commission he latest list of conventionally grown crops most heavily contaminated by pesticides is a frightening mirror of foods (with the possible exception of spinach) most preferred by kids. Scary, because kids’ bodies are less able to detoxify most pesticides and are more vulnerable to endocrine disrupters. The top ten most contaminated? Apples, pears, peaches, nectarines, strawberries, cherries, celery, spinach and sweet bell peppers.
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Valley 2400 Rio Grande Blvd. Albuq., NM 87104 242-8800 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/Sharret Rose 265-4731 Marketing/Edite Cates 268-8357 Membership/Robyn Seydel 256-4594 Co-op fax line: 266-3703 or 265-6470 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 Store hours at both locations: Mon. thru Sat.: 7am to 10pm Sunday: 8am to 10pm 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 information is available at the Co-op, 3500 Central S.E. (Nob Hill location), or 2400 Rio grande Blvd. N.W. (Valley location) 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.
Studies of “body burden,” the metabolites of pesticides that are in your urine, blood or just settle into your fat cells and stay there, sometimes for decades, are scary too. In a 2003 study by the U.S. Centers for Disease Control and Prevention, 9,282 people were tested for 34 pesticides. Metabolites of pesticides were found in every single person tested. 93% of the participants had metabolites of the pesticide Dursban. 99% had metabolites of DDT. (“Wait a minute,” you say, “we haven’t used DDT in this country for years.” Hmmm, persistent devil!)
A study from Consumers’ Union shows 23% of organic produce has some detectable residue of pesticides. (73% of conventional tested positive for one or more pesticides and was 6 times as likely to have multiple residues.) The media made a big to-do about this. “Organic really isn’t pure.” Hold on! Where did all these pesticides on organic crops come from anyway? In the U.S. last year over a BILLION pounds of pesticides were applied to agricultural land. NOTHING is “pure” anymore. If no one used pesticides there wouldn’t be any residue to worry about, would there? No pesticide damage to humans or the thousands of other species who are harmed by this massive use of chemicals. It’s estimated that the public health cost of
The National Cancer Institute estimates that 80% of cancers have an environmental component. Average Dursban body burdens register between 3 and 4.6 times higher than what is considered “acceptable” for “vulnerable” (i.e. women, children and elderly) populations. Mad Cow prions, antibiotics and hormones. Is irradiation the remedy for problems caused by the filthy, immobile, de-beaked, cropped, confined lives meat and egg animals are subjected to? Did you know that, by law, pesticides must be tested on animals? If those things convinced me to eat organic food, would economics stop me? We’ve swallowed (hook, line and sinker) the propaganda that Americans are privileged because our food is so cheap. We feel like we’ve beaten the system when we get a “deal” on food. But does
eat organic? y o u bet!
The National Cancer Institute estimates that 80% of cancers have an environmental component. organic food really cost more? Based on recent studies comparing the abundance of important nutrients in organic and conventionally produced food, organic food is actually a better deal. And here’s another consideration: When I buy organic food I pay the fair cost of producing the food. For conventionally grown food the price at the register doesn’t include the huge government subsidies that artificially lower the price of conventional products. Those costs don’t come out of my pocket until tax time. Eat organic? After all, I still have to pay the agribusiness subsidy. And, I’m not a vulnerable kid but an already hopelessly polluted product of the 50’s — the heyday of DDT and atmospheric testing of nuclear weapons. But wait a minute. Why am I just worrying about ME? Is it the typically American delusion that I can protect myself even if the earth goes to hell in a handcart?
pesticide use, in the U.S. only, is $9 billion/per year. Worldwide there are 22 million human poisonings from pesticides each year and over 200,000 human fatalities. The environmental cost? We don’t even know how to calculate it. No one tracks the number of non-human organisms poisoned or killed by pesticides each year, the soil lost, the water polluted by conventional agricultural practices. Species are eradicated before they are even named. Let’s take it to a scale we can contemplate. The New Jersey—sized dead zone at the mouth of the Mississippi. Primary cause: conventional agricultural runoff. Now multiply that across the face of the earth. Eat organic? You bet.
Co-op’s Annual Organic Green Chile Roast
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.
Once again this year the Co-op is pleased to have Albert and Connie Bustamante of Ranchos de las Rosas, near Socorro, roasting some of the finest certified organic New Mexican Green Chile available. For nearly seven decades the Bustamante’s have been growing green chile in the traditional way. Albert was one of the first traditional chile growers to stop using the chemicals of the so-called ”green revolution” and get certified organic.
will be available at both Co-op locations. Quantities are limited so reserve your sack early. And if you find you cannot pick up your chile before 11Am on chile roasting days please call Christina at 835-4951 to either cancel your order so some other lucky New Mexican can have it or make other arrangements. Calling even as late as the Friday before to cancel would be greatly appreciated, and will allow people on the waiting list to get a sack.
CO-OP YOU OWN IT
The Co-op would like to thank Arnold and Christina Mazotti of M Mountain Farm, who have been instrumental in keeping this great chile coming to our Co-op. Arnold was out in the fields the other day and says the chile is looking good. Already I ‘m dreaming of all the great fresh crop chile treats I’ll be eating and the wonderful smell of fresh roasting chile. This year the Bustamante’s grew mild Big Jim, medium hot Sandia and X-tra Hot.
ROASTING AND PICK UP DATES FOR 2004 Valley Co-op Location: Saturday September 11th, 9am to Noon Nob Hill Co-op Location: Saturday October 2nd, 9am to Noon
The Co-op is honored to be able to sell Ranchos de las Rosas certified organic, real New Mexican green chile. As always sign–up sheets
Chile reservations will only be honored until 11am after which it will be sold on a first-come, first-serve basis until it is gone. Sacks weigh approximately 40 pounds and are $25 for mild and medium and $27 for X-tra Hot. There is a $4 roasting cost per sack. Get a sack for the season or share one with a friend but make your reservation today. Call Nob Hill at 265-4631 or the Valley 242-8800.
cover photos by Edite Cates
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september 2004
celebrating the organic harvest No Cattle Company: Just great fruit veggies and flowers! by Sharlene Gruenrud and Michael Alexander t has been several years since we have been able to share our fruit with you, but this year everything it takes to produce the delicious produce the Mimbres River valley is so well known for fell into place. Orchards all along the valley are celebrating a bountiful harvest, which started with juicy cherries and apricots in June, plums and peaches in July and August, luscious pears in August, culminating in one of the best apple harvests in years from late August through October.
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No Cattle Company is located on a piece of land that was most likely first farmed by the Mimbreno Indians between 800 and 1100 A.D. There are remains of pit houses on the other side of the river where pottery shards and matates can still be found. The farm’s life giving water comes from the Mimbres River, transported to the farm through the Acequia del Llano (community ditch) which was dug to completion in 1873, four years after the construction of Fort Webster, which was located about 4 miles upstream. No longer fearing reprisal from the Apaches, Anglo and Hispanic settlers began homesteading and cultivating the river valley to supply food to the mining communities in the area. In 1976 the land was purchased and incorporated by six close friends right out of college, three of whom attended grade school together, and named No Cattle Company, Inc. due to its close proximity to several large cattle companies. There are now four shareholders of No Cattle Company. In 1981 Sharlene purchased a share from one of the original shareholders and Michael came to the farm in 1987 during the construction of their small adobe home. In 1990 together they assumed management of the farm and in 1991 No Cattle Company was certified
organic by the New Mexico Organic Commodity Commission (NMOCC), receiving the certification number of 001. Although the farm would be managed organically regardless of certification, to ensure our customers in Albuquerque and those not familiar with No Cattle’s commitment to grow without chemical products, certification became a needed marketing tool. With certification comes detailed record keeping which has become an invaluable tool in our management of No Cattle. With this record keeping we can easily recall what variety of tomatoes were planted over 10 years ago and how well they produced, or what year we planted our Gala and Fuji apples, not to mention how much compost was added to each field every year. Certifying with the NMOCC also brought us into the close community/friendship of the organic farming community throughout New Mexico, with whom we have learned and shared many failures and triumphs. Organic certification has also brought diverse groups of people to the farm for educational tours, including children’s Head Start Programs and Arizona and New Mexico university classes.
Thank you for supporting local agriculture. We want you to know how important you are in our lives and the life of our farm. The 43 acre piece of property has 13.9 acres of water rights, 6 acres in orchards (over 200 mixed fruit trees, most of which were planted in the 1950’s), 3 acres of mixed vegetables and almost one acre in flowers. The remaining 31 acres is home to not only the people who steward it, but also many wild animals ranging from ring-tailed cats, raccoons, squirrels and rabbits to bobcats, mountain lions, deer and is the summer visiting destination of black bears. On a short walk from our home to the field we often see up to 5 species of lizards, 4 species of snakes and the nights ring with the synchronized call of tree frogs in summer. The Mimbres River runs through the middle of the farm as does two acequias, creating a lush oasis for dozens of species of birds such as blue herons, owls, black hawks, quail and dove, as well as migrating ducks and song birds.
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ue to the uncertain availability of fruit on the farm, diversification is essential to the farm’s viability. As a seed-tomarket operation, we save many of our own seeds, a lot of which are planted in two greenhouses starting the end of February. The greenhouses are open for public sales from mid-April to mid-June, by which time we are essentially sold out. Several years ago we took advantage of this feature by selling many flowering shrubs and vines we grow from softwood cuttings. As we often tell our customers at the Silver City Farmers’ Market, now enjoying its 15th year in operation, thank you for supporting local agriculture. We want you all to know how important you are in our lives and the life of our farm. We appreciate you for not insisting on blemish-free apples, putting freshness, exceptional taste and environmentally friendly practices ahead of what mainstream, conventional agriculture tells you to buy. Editors Note: Michael and Sharlene have sold great organic produce to the Co-op for many years, and that 001 number denotes that they were the first farm certified organic by our State Commission. Year after year they have participated in our Spring Festivals, the Common Ground Summit and helped educate and promote sustainable ecological farming up and down the Rio Grande Valley. We at La Montanita Co-op are honored to have their produce in our stored and Michael and Sharlene as part of our Co-op Community. Watch for special sales and case deals on No Cattle Company apples!
Member to Member Community Resource 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 RESOURCE GUIDE • Keep your dollars circulating in the cooperative community enriching our local economy as you build your personal one. • Give and receive discounts and other special considerations to fellow co-op members. • Get free advertising in the Co-op Connection and on our newly redesigned web site.
september 2004
SIGN UP TODAY! Mail or e-mail your name, business name, address, phone, email 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 Co-op Connection. Deadline for inclusion is Sept. 10th. Send to the Membership Department c/o The Co-op: 3500 Central Ave S.E. Albuquerque, New Mexico 87106, Attention: Robyn or email: memb@lamontanitacoop.com. Need more info? contact Robyn at 256-4594. You must be a current Co-op member to participate!
sign u p today! 3
celebrating the
organic harvest Critters in the Corn! Corn Maze: fun for all by Kelly Koepke t’s A-Maze-ing! It’s “Critters in the Corn — Where Wild Things Are!” Maize Maze 2004, Rio Grande Community Farms’ 7th annual (and New Mexico’s original) corn maze, runs Saturday, September 4 through Saturday, October 30 at Los Poblanos Fields Open Space in Albuquerque’s North Valley.
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“This year’s maze is packed with special events: Slow Food Day September 19, the ever-popular Moonlight Mazes September 25 and October 29-30, a Halloween Spectacle October 30, plus ReadyMade Dance Theatre Company performing in the maze September 24 and October 1-2,” says Carolyn Valtos, Rio Grande Community Farm maze coordinator. The Maze is sponsoring the first annual “CORN BALL in the Flyway” Dance on Friday, September 17.
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Isaura Andaluz, volunteer with the Rio Grande chapter of Slow Food, says the Maze is a great way to bring people together to learn about the agricultural heritage of New Mexico. “We’ve scheduled workshops honoring the Churro sheep of the Navajo, their products and lifestyles. We’ll also have lectures on acequias and their place in agriculture, and 16th century baroque music performed the way traditional sheepherders would have.” According to Ms. Andaluz, the Slow Food movement is dedicated to raising the awareness of traditional ways of growing, cooking and enjoying foods. One way to really appreciate these traditional foods is buying them directly from farmers at the September 11-12 Growers Market Weekend. “It’s amazing what variety of foods we grow in the Rio Grande Valley,” says Eric Garretson of the Albuquerque Area Growers Markets. “We
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hope to have at least 10 and perhaps as many as 25 vendors selling everything from apples, pears and melons to green beans, cucumbers, honey, sweet corn and maybe even chile and dried garlic.” Maze-making reaches back millennia; ancient labyrinth designs are found throughout the world among various cultures. One of the oldest known labyrinths is found in Arizona, traced back to ancestors of the Pima Indians. Solving this year’s coyote-themed maze will take between 45 minutes and one hour, winding puzzlers through several acres in a field north of Montano Road. The maze is planted with an heirloom, open-pollinated variety of corn called Mexican June, once widely grown in the Pecos River Valley. It produces a roasting ear that can be picked at hand height. In a good season, the plants grow 12 feet high. As in previous years, millet is planted in between the cornstalks. After the maze is cut down, the corn and millet provide food for migrating Sandhill cranes and Canada geese during the winter. Cranes especially love the corn and millet and are among the frequent avian visitors to the fields.
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uman visitors will have a great opportunity to view all sorts of wildlife during the October 30 Halloween Spectacle. This allout bash comes complete with costumes, treats and even bobbing for apples, also provides a wonderful opportunity for kids of all ages to experience clearskies stargazing courtesy of UNM’s LodeStar Astronomy Center. Rio Grande Community Farm, a nonprofit organization formed in 1997, manages 138 acres of the Los Poblanos Fields Open Space, located on Montano Road, one mile west of 4th Street. The Maze is open weekends - including Labor Day from 11 a.m. to 6 p.m. through Saturday, October 30. Roasted corn and cold drinks will be available for purchase by hungry and thirsty maze walkers. Admission to the maze on weekends and on evening walks is $6 for adults, $3 for children 5 to 12, and free for children under the age of 5. Weekday field trips for after-care groups and public, private, and home-schooled students may be scheduled Monday through Friday from 9 a.m. to 5 p.m. for $3 per student. Free parking is available at the gravel parking lot west of the entrance to the Community Farm on Tierra Viva on the north side of Montano Road.
shaping t h e maze
For more information about the maze, group visits or other farm projects, please call the Community Farm at 505-345-4580 or visit www.riograndefarm.org. For more information on and costs for the Slow Food workshops, go to www. slowfoodriogrande.org.
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september 2004
celebrating the
organic harvest
This fall... Think Spring! post if you are knowledgeable about how to combine the various elements and diligent about watering and turning the pile which most of us aren’t. Bins and tumblers dry out too fast for one thing. They’re usually not under a sunshade for one thing. And keeping a good supply of dry materials and green manures around is a constant headache. My advice—if you can’t commit to a more scientific approach—is to let Nature do it for you.
sow seed for spring by Yvonne Scott o, that’s not a misprint. Thinking spring is a blueprint for making the most of the fall days ahead and creating a new relationship with the land that emulates nature more accurately. It’s easy to put off doing something for the land in September or October when February and March seem so far away. Think of it as learning how to provide on-going “maintenance care” for your yard and garden throughout the year rather than scrambling to play catch-up a few weeks before planting time.
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First, get rid of the compulsion to create a weedfree environment or an autopilot environment where electricity waters your green living beings. Our zeal for “neat,” for automatic sprinkler systems and freedom from responsibility to our land is actually making us ill. The land needs more than an occasional visit from you to be happy, vigorous, healthy, vibrant and productive. You see, the more we work to disconnect from the land around us, the less healthy both become. If we did not have an instinctual need for renewal from the Earth, we wouldn’t be desperate to get to the mountains, the river, the seashore, for long weekends or vacations. Yet you can have a mini-vacation right in your own backyard each and every day while reclaiming your place in the cycle of life as defined by Mother Earth. Second, remember that the Earth does not create garbage and we must learn to imitate that. It’s easy in the garden. Yard cleanup materials, kitchen scraps, tree branches, prunings, all these can become mulch and then slowly decompose adding much-needed organic material back into the soil. Fall is the best time to clean up all the old tree limbs and residue from years past by chipping and forming a mulch pile. Let it over-winter and you can start using it first thing next spring. Fresh wood chips can be applied now to back fences, bare soil, low spots to soak up moisture and minimize dust or mud while inhibiting a convention of weeds (a.k.a. misplaced plants.) Mulch has a bounty of uses and now is the time to create your own. Compost is a must for the land and there many ways to create some. In fact, once you uncover your secret recipe for doing this, you may wonder why you waited so long to initiate the process. Those tumblers and bins are fine for making com-
A favorite “trick” of mine to jumpstart that wildflower bed you’ve always wanted? Mulch the area you want to use. (See above.) Wait for the last cold snap of the season (as best we can predict.) If it rains or snows so much the better. Head outside during the precipitation, open up the soil a bit with a hand cultivator, broadcast the seeds, apply some compost over the mulch and seeds and wait for warm weather. You’ll be surprised how much will germinate through the cold/wet/warming cycle. This fall, allow yourself to question all the reasons you’ve created to disconnect from the land, putting yourself on “auto pilot.” I encourage folks to walk the land they steward each and every day. To think spring in the midst of autumn is to remind ourselves of our place in a continuum. So get outside and play! Yvonne Scott is the owner/operator of Environmental Enhancers, a land restoration and maintenance service which specializes in cocreative gardening design and healing the Earth...one yard at a time.
Here’s how: decide on areas in your yard or garden where you want to add more organic material for future planting or simply to increase soil vitality by using your kitchen scraps and yard waste. Good candidates are land worn out through years of continuous cultivation, a footpath or dog run; vacant land being improved for beds; or places you wish to add trees or shrubs. Outline this area on the ground. Collect bags of leaves, keep your grass clippings during fall, and pile up aged horse or sheep manure if you have it or can get it donated. A straw bale cover for the plot helps, too. The yellow stuff colorfully marks the area where you’re working. Start at one end with a trowel and a piece of bamboo stake. Each time you want to empty kitchen wastes, go to the bed, dig down with the trowel about 18”-24” and bury the material. Throw on some leaves, some grass clippings, cover over with dirt, and move the stake to the edge of the burial spot. Make certain none of the kitchen scraps are on the surface. Next time, repeat the process, moving down the row. When that row is finished start another. Over the top of the mound, keep a thick layer (2-3 inches) of mulch—leaves, wood chips, and straw—to keep the mound warmer and thus working better over the winter. Next spring VOILA! A planting bed. Oh and don’t forget to water the mound every week unless we get rain or snow.
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bout those leaves: I say MOW don’t BLOW. Even though my business is maintaining yards, I watch all those rich morsels of leaves heading to the composting facility or worse yet, the city dump and cringe. In fact, you can simply mow them back into the soil. And yes, I’ve done this with cottonwood leaves as well. After the very first good leaf fall, when the lawn is nearly covered with a single layer of leaves, get out the mower and mow like you do grass in the fall— higher and with the chute closed to create mulch to fall on the ground. After a couple of weeks when the last windy fall day brings the rest to the ground, mow again the same way. In between, rake them up and bag them, saved for the compost mound and other miraculous enterprises on your land. (PS: If you don’t have large trees or not enough leaves come your way, take up midnight raids on the neighborhood the night before trash collection. A small thank-you note under a rock on their curb may inspire them to do the same.) What better way to make your landscape and garden feel loved than by a warm blanket of mulch over the winter? What better way to get a head start on early spring planting than a raised bed of straw, leaves or spoiled hay? Water it once in awhile and when the frost free days are upon us, move away the mulch to warm the soil, make just enough room for setting in plants or seeds, reposition the mulch and start regular watering.
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 until October 1st. The packets are available from the information desk at both stores. More info: Call 256-4594.
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co-op news LOCAL SALE ITEMS SHOP LOCAL & SAVE APPLE CANYON Santa Fe, New Mexico: Orange Sesame Dressing 12.7 oz. sale $6.29 Holy Chipotle! Culinary Sauce 9 oz. sale $6.29
september 2004 6
More on Co-op Governance by Marshall Kovitz This is the fourth article in the series dealing with governance documents and the third about our bylaws. We've examined what the bylaws say about membership, meetings and the Board. In this final look, we'll cover everything else.
of the Co-op's fiscal year when the business has been profitable; the requirements for issuing such refunds are contained in these two articles. After the year end financial review is completed, the Finance Committee recommends and the Board votes on the patronage dividend.
Article VI has the unexciting title, "Contracts, Checks, Deposits and Funds." It is this clause which allows the Board to assign the task of managing the Co-op's assets to the General Manager. The first Section notes that the Board may delegate to an agent or agents the authority to enter into contracts or execute any instruments in the name of the Cooperative, and that the Board may grant such authority under broad or restrictive conditions. In keeping with the Board's policy of avoiding operational detail, the Board gives the General Manager very broad authority to handle the Co-op's finances. Nevertheless, the Board has the responsibility of ensuring financial stability and does this through a variety monitoring policies. We'll examine these policies more closely in a later article.
Federal tax law for cooperatives allow us to forego taxes on all patronage dividends paid to members. Furthermore, only 20%, at a minimum, must be paid in cash; the rest of the dividend may be used by the Co-op as Patronage Retained Certificates. These certificates are held in accounts for each member and are refundable at the discretion of the Board. Generally speaking, the Board would only refund these certificates as part of an orderly program of refunding the earliest certificates first. Furthermore, any such refund programs are unlikely since La Montanita is chronically undercapitalized.
KINNA’S Espanola, New Mexico: Laos Chile Paste 2 oz. sale $2.29 or 6 oz. sale $4.49
MAINSTREET BAKERY Taos, New Mexico: Whole Wheat Bread 1.5 lb. loaf sale $2.49 each White Bread 1.5 lb. loaf sale $2.49 each
TIJERAS ORGANIC ALCHEMY Albuquerque, New Mexico: Clary Sage & Cucumber Daily Shampoo 12 oz. sale $7.49 & Conditioner 12 oz. sale $7.49
SPECIALS GOOD FOR THE MONTH OF AUGUST
Nature’s Way to Better Health Mary Alice Cooper, M.D. classical homeopathy craniosacral therapy visceral therapy St. Raphael Medical Center 204 Carlisle NE, Albuquerque, NM 87106 (505) 266-6522
Article VII, Waiver Of Notice, is intended to deal with the conditions under which members may relinquish the right to notification when such notice is required by the bylaws. Article VII states simply that waiver of notification occurs if a member expresses this in writing, either before or after the event occurs. Some legal experts recommend that the bylaws also state that, if a member participates in an event of which she/he was not properly notified, the fact of participation constitutes a waiver. The only exception would be if the purpose of participation is to object that the event was not lawfully convened. In the future, look for a proposed bylaw amendment to this effect. The process of amending the bylaws is the subject of Article VIII. Proposed amendments may be passed by a simple majority of members voting at either a meeting an/or by mail. Thirty days notice is required for such a proposal. How La Montanita allocates net earnings is the subject of Article IX, Capitalization and Article X, Disposition of Receipts. Everyone is aware of the patronage dividend checks they receive at the end
You will perhaps see from the above explanation that we can manipulate the total dividend paid in such a way as to minimize taxes and maximize the earnings which the Co-op retains. A third and very important criteria we use in declaring the dividend is to refund the equivalent of one week's worth of grocery purchases for that membership. The Finance Committee has a small computer program it uses to plug in these three variables at the end of the year and produce different options for payouts. The article on Capitalization contains a little known requirement regarding purchases by nonmembers. We are obliged to set aside a dividend in the aggregate for all nonmember purchases. Nonmembers may then request the cash portion of their dividend if they can provide proof of their purchases (usually cash register tapes). Any such dividend is first reduced by the annual membership fee, in effect making them members. All nonmember dividends that are retained, must be placed into a fund whose purpose is to educate people about cooperatives.
In future articles, we'll look at the next level of governance: Board policy. You can look at a copy of the Co-op's bylaws at either information desk or on La Montanita's website.
Letter to the Editor: Dear Co-op, Thank you once again for publishing articles highly relevant to my everyday life. A special thanks for the Back-to-School issue (August ’04). Part of your mission is to provide a working model for a healthy sustainable future. We too support that goal and are working up a new state-funded charter school, which would tie in nicely with it.
run for the CO-OP’S
Board of Directors
The school will be a home style K-6 school for any child that would incorporate gardening, yoga, as well as occupational therapy techniques to help keep brains turned on for all the usual subjects. These techniques are designed to help not just the ADHD kids, but all kids learn more efficiently. We will also use multi-age classrooms to address the different learning speeds of special (and regular- if there is such a thing) kids. If anyone has interest in helping on a committee or the board please contact me at abqbon@yahoo.com. Please also contact me if you would like more information about having your children attend the school. Thanks, Bonnie Barsun
Oct. 1, 2004: Nominations Close Oct. 17, 2003: Annual Membership Meeting Hear reports from our Board, General Manager and meet the candidates. At Immanuel Presbyterian Church, across Carlisle from the Nob Hill Co-op. Nov. 1-14, 2004: Voting Period Members: your ballot will be mailed to your home. Call 256-4594 for more information or email: bod@lamontanitacoop.com
YOUR CO-OP
needs you!
Co-op Earns Recyling Award by Sarah Constantin The New Mexico Recycling Coalition held their bi-annual statewide conference June 8-10, 2004 in Albuquerque. The title of this year's conference was "Recycle! New Mexico: The Road Ahead." The NMRC did an excellent job of organizing a world-class conference. Everything was very well planned, and the quality of the speakers and presenters was impressive. The overall impact was truly inspiring. Speakers included national level representatives such as Ben Walker of the National Recycling Coalition, and Joseph Cattaneo of the Glass Packaging Institute. At the
New Mexico state level presentations included Greg Baker from NMED, who spoke about backyard composting and Ruth Friesen from Habitat for Humanity Restore, who talked about recycling consumer building materials. Local folks included Jim Brooks of Soilutions and Robert Montoya of Rastra NM. Awards were given to businesses and organizations around the state in acknowledgement of contributions made in recycling. La Montanita Co-op shared the Small Business Recycler of the Year Award with Rastra NM. For more info on the conference, log on to www.nmrecycle.org.
SHOPC O - O P SHOPC O - O P SHOPC O - O P SHOPC O - O P
co-op news Local Product Spotlight: Apple Canyon Anna Herrera-Shawver of Apple Canyon is committed to creating the finest gourmet sauces, salsas, dressings and marinades. Born in Albuquerque, she carries on a long family tradition of hospitality and fine food. In 2001, Anna, who had been doing product development for other businesses but felt constrained and longed to have the freedom to implement her own ideas and recipes, began Apple Canyon. Her Puerto de Luna, (translated by locals as the gateway or doorway to the moon), Salsas are inspired by the traditional recipes served at her great-great grandparent's
ranch in Puerto de Luna, New Mexico. It was in this small Pecos River Valley farming community that her great-great grandfather, Alexander Grzelachowski, also known as “Padre Polaco,” played host to Sheriff Pat Garrett and his infamous prisoner, Billy the Kid for what would be the Kid’s last Christmas Eve dinner. Billy dined handcuffed to his chair in the family homestead. Puerta de Luna Salsas are made from pure New Mexico green chiles fire-roasted to perfection with a unique blend of the highest-quality ingredients and spices, making a unique robust flavor. The thick and chunky salsa is fat-free, all natural and contains NO added water, preservatives or starches. Then there are the Holy Chipotle! Culinary Sauce and Dip Mixes. Made in Santa Fe, this unique and distinctive sauce begins with rich and tasty Chipotle peppers which are ripened jalapenos, slow-smoked over mesquite wood. Holy Chipotle! low in carbohydrates, low sodium and fat free is an addicting condiment on burgers, burritos, sandwiches, pizza, rice, beans or breakfast dishes. It is also the perfect marinade or basting sauce for anything you put on the grill.
Low in sodium & fat free
And finally try Apple Canyon's Award Winning Orange Sesame Dressing and Marinade. This sauce is low in carbohydrates and is a tangy fusion of orange citrus, ginger, sesame and a hint of New Mexico red chile, it's the perfect marinade and natural tenderizer for any grilled meat, fish or poultry dish. Successfully fusing the flavors of the American Southwest and the Orient, this dressing/marinade won a 2003 Scovie Award at the Fiery Foods Show held each year in Albuquerque. Look for these wonderful locally made products at both co-op locations. Selections may vary from store to store.
september 2004 7
Calendar of Events 9/6 9/10 9/11 9/18 9/21 10/1 10/2 TBA
Social Responsibility Research Committee 5:30pm Deadline for Member to Member listing Valley Co-op Organic Chile Roast Pick-Up Day Nob Hill Chile Cook-Off, 11am-5pm Board of Directors Meeting 5:30pm Board Candidate Deadline Nob Hill Co-op Organic Chile Roast Pick-Up Day Finance Committee Meeting, 5pm Co-op Annex
Lauri Norton Licensed Massage Therapist # 4199 Nationally Certified Cranio Sacral, Polarity, Swedish, Reflexology (505) 243-1701 cell 410-3741
Nob Hill Chili Cookoff Just in time for the chile harvest, the Nob Hill Business Association is sponsoring the First Annual Chili Cook-Off and Active Living Celebration on Saturday, September 18th from 11am until 5pm in Nob Hill. The event will benefit the Leukemia and Lymphoma Society. The Cook-Off, held in the Nob Hill Shopping Center parking lot in front of the Co-op, will include 15 to 20 local chefs vying for prizes in red, green, vegetarian and nouveau categories. Restaurants already committed include Zinc, Buster’s, O’Neill’s Pub and La Montanita Co-op. Celebrity judges will award Cook-Off winners their prizes. A special People’s Choice Award will be given, determined by local community tasters who have contributed $2.00 for an opportunity to taste the spicy treats. All monies for the tasting will benefit the Leukemia and Lymphoma Society. New Mexico salsa vendors will also be set up throughout the Nob Hill district at local businesses offering tastes of their condiments. For the strong stomached, there will be a jalapeno-eating contest, and for the fun at heart, a tortilla-throwing contest. Prizes for the winners, as well as raffle prizes for the community tasters will be donated by local Nob Hill businesses.
Bike Albuquerque has planned bike races throughout Nob Hill, bike activities for the kids and a bicycle workshop. Walk Albuquerque is sponsoring a walking tour of Nob Hill with a special interest in enjoying the neighborhood gardens. This will be a great day to actively enjoy our historic neighborhood, meet friends, have some great food and celebrate the chile harvest! To support the event, leave your car at home and bike, walk or take the bus to this special Nob Hill Neighborhood Celebration! For more information contact Michelle at 265-4631.
Some like i t hot! Balancing Hormones Naturally
Specializing in Consulting Mid-Life Women
Joanne Williams, CNP co-creator of Feminine Balance® Progesterone Gel
Learn More, Eat Better: Free Co-op Food Training Free co-op food training every week at La Montanita. Sharret Rose, Human Resources Coordinator, will conduct training sessions for staff members that will focus on some of the foods that are sold at La Montanita. While this training is not meant to be definitive, the sessions will touch on a lot of information that will help our staff become more knowledgeable and therefore better able to serve our members’ and customers’ needs.
There are five training sessions that each last about an hour. They are: Overview: Food Safety and Food Labels; the Bulk Department; Dairy Products, Soy Products and Special Diets; Meat and Cheese; and lastly Produce and Organics. If any member is interested in attending one, please call Sharret at 265-4731 and she'll let you know when and where. These classes are free to members.
COOP NEEDS VOLUNTEERS COOP NEEDS VOLUNTEERS COOP NEEDS VOLUNTEERS COOP NEEDS VOLUNTEERS La Montanita needs some volunteers willing to help with a variety of community projects including helping with the School partners program, food demos, The Nob Hill Chile Cook Off, Rio Grande Community Farms Maze, Annual Membership Meeting, Homebound Delivery Days, mailings, and more. Volunteers work 3 hour shifts for 18% discount shopping for one week. For information call Robyn at 256-4594 or e-mail memb@lamontanitacoop.com if interested and let us know when you are available.
Saliva Testing Available Anti-Aging Therapy PMS Through Menopause Natural Hormone Choices Holistic Lifestyle Choices Osteoporosis Prevention & Treatment Stress & Nutrition Management Unique Weight Loss Program For Appointments: (505) 797-1944 jo a n n e @wo me n sh e a lth c o n c e p ts.c o m
Women’s Health Concepts,
LLC
Ron Breen Renaissance Man
Former Co-op Board President
Composting Aficionado
Cabinet Maker
The Evolution of a Farming Life Perhaps the seed of what was to come may have been sown in early life, amid a shared family love of gardening, the earth, plants and cultivation. Then fate took another direction, down a culturally prescribed path of college, a degree in mechanical engineering, straight jobs. Eventually, while working at Intel in 1998, Ron Breen came to a gradual awakening to the awareness of his soul having atrophied and to the significance of that to his existence. Out of the need to regenerate the feeling of life within himself, to do something more nourishing to his soul, he made the decision to embark upon a “deliberate lifestyle change.” Building upon earlier experiences, he returned to a way of life that was more supportive of his intrinsic values, with a deepened consciousness of the worth of life lived at a humane pace, in a natural rhythm, closer to home and to the community. He resumed woodworking, for smaller businesses including the Co-op and expanded upon earlier experiments with organic gardening. His new lifestyle gave him more time to work with the Bio-Intensive method of organic farming, which he had earlier learned about at a workshop by John Jeavons. This method, which has been practiced since ancient times, promotes economic sustainability in farming in that it involves building the soil and growing highly productive plants in a small area. Efficiency in this sense will become more and more crucial with the exponential growth of population and increased cost of gas for transport of food over long distances. A bio-intensive garden can be quite productive on a smaller scale. The fertile raised beds can support a large number of plants; their leaves in turn form a canopy of greenery. Underneath, the microclimate that is created is cool and moist, conserving water, deterring weed growth due to lack of light, and averting a hard crusting of the soil. “The benefits of this method must be witnessed to be truly understood—it transforms the nature of the garden environment altogether.” This is especially advantageous in dry climates where maintaining even soil moisture, which is so important to vegetable growth, is more of a challenge. Building the soil is the essential foundation for a thriving garden. Ron spends as much time on composting as on any of the other aspects of the farming process. For him, the process of the decomposition of organic farm materials and the giving back to the soil in this way is an important part of the whole cycle, and the embracing of the whole cycle is basic to the organic farmer’s
appreciation of growth and development in Nature. The healthier the soil, the stronger the plants will be and the fewer problems will exist with weeds and plant diseases. “Anything will be productive in good soil.” The underlying requisite for vigorous growth of plants is a favorable balance among the different aspects of the plant’s environment. Healthy soil, appropriate moisture, suitable spacing of plants, greenery that conserves water, crop rotation, appropriate light and warmth: all must be understood and sensitively tuned in relation to each other and to the needs of each individual plant. Education in this regard is well worth the time involved. “Farming works best when you do what you do really well—when you really understand your soil and the plants you grow.” Ron’s principal crop is spinach. The dark, curly, substantial spinach he grows has been available at the Co-op during the Spring, and his plans are to begin to grow it during other seasons as well, beginning this fall. He has developed an intimate understanding of and rapport with spinach, a plant he loves: “It’s so wonderful to eat and grow; it looks so neat in the field—roiling greenery that almost invites you to dive in and start swimming.” A crop such as spinach, which few people understand well or grow in this desert climate, is consequently in high demand and as a result, “marketing is a snap.” Marketing is always a concern as far as economic viability; as is also the efficiency and smooth functioning of a garden. Many small-scale organic farmers do not make a living on their farming alone. Ron does woodworking for a larger part of his work-days, and thus he relies on a garden that functions well without intensive labor input. Another aspect of marketing is organic certification. Organic certification costs $150 annually and involves detailed recordkeeping and attention to specific regulations, but it lends an undeniable credibility to a product, both with consumers and with stores and restaurants that buy it. As Ron’s operation grows and becomes larger, the impact certification would make in terms of ease of marketing has become more key; accordingly, he has recently submitted application for the certification. The wellspring that keeps it all developing for Ron is his love of the process of growth and the wonder of Nature. For him, watching things grow is a spiritual experience, and a garden is a spiritual place. “Witnessing soil being converted into viable nutrient is an amazing experience.” Here again, the seed, given light, nurturing, warmth, and love, is bearing fruit. —Mary Grube
Hot Hot Hot Hot Hot NOB HILL CHILI COOKOFF
get ready
get set
start sampling
Just in time for the chile harvest, the Nob Hill Business Association is sponsoring our First Annual Chili Cook-Off and Active Living Celebration on Saturday, September 18th from 11am until 5pm in Nob Hill. The event will benefit the Leukemia and Lymphoma Society. The Cook-Off, held in the Nob Hill Shopping Center parking lot in front of the Coop, will include 15 to 20 local chefs vying for prizes in red, green, vegetarian and nouveau categories. Restaurants already committed at publication time include Zinc, Buster's, O'Neill's Pub and La Montanita Coop. Sample the salsas below at sites throughout Nob Hill Co-op at the Chile Cook-Off.
l
Coyote Cocina La Ultima Mild Salsa
Pedro's
Tomatoes, cilantro, roasted chile Taos family salsa recipe Not chunky, use instead of ketchup on your natural tofu burgers.
16 oz
$2.89
It’s sooo Hot Hot Hot! Jalapenos, tomatoes Chile de Arbol. No vinegar, no sugar no MSH Not for the newbie or novice salsa gourmet. Not to be sampled by your east coast in-laws or other tender mouths. 16 oz
505 Southwest Organic Salsa Flame-roasted organic green chilies from Hatch NM. A popular, flavorful salsas. One of the few organic salsa on the market. 16 oz
$3.99
Grilled Garden Salsa Chef Mark grilled his favorite garden veggies so the flame torches and chares the skin, imparting yummy flavors and aromas to the sauce. 16 oz $4.99
$3.99
Fl
DessertGardens Five Chile Verde Sauce A one of kind taste. Roasted green chiles, tomatillos, roasted jalapenos. Try it on a tuna melt or with a salad. 16 oz
$3.99
Fl
Fl
Sadie’s Not as Hot Salsa Sadie knows what good salsa should taste like. Simple and hot. Made with tomatoes, jalapenos and more. A New Mexico classic. 16 oz
Merlinda’s Blue Ribbon Salsa Delicious delicate flavors that caress your tongue A local favorite !!! 16 oz
$4.39
$3.89
Jilli Pepper Fl
Sante Fe Seasons Fl
Salsa Borracha
Otiska Salsa
A “fine” version offers roasted tomatoes and chiles with a dash of tequila “gold” to enhance the fresh smoked chile flavor. Combine with a little lime juice and honey to top grilled or poached salmon. A gourmet delight.
Originally the recipe of the famous LA Fonda Restaurant, Artisia, NM Otiska uses pure artisan water and local jalapenos. 16 oz
$3.29
11.5 oz $3.99
Red Chile Pineapple Salsa Sweet and hot, tasty pineapple Salsa that is still made by hand in small batches.A delicious salsa made with tomatoes, pineapple, hatch red chile,onions, chile pequin, jalapeno peppers, lime juice,cilantro, garlic and salt. 16 oz
$4.29
some like it
hot
september 2004 10
fiery
4 tomatillos, husks removed and finely chopped 1/2 tsp (1g) ground cumin 1/2 tsp (1g) ground coriander 1/4 tsp (1g) ground cinnamon 1/4 tsp (0.5g) ground allspice 2 poblanos, roasted, skinned and chopped 1 chopped serrano or jalapeño pepper Juice of 2 limes 1/4 cup chopped fresh cilantro 1/2 cup shredded Monterey Jack cheese
delights! Here in New Mexico, most love it hot! Chile and the delicious culture that has built up around these fiery delights is one of the most enchanting things about New Mexico.
Preheat oven to 375°F (190°C). Roast chile peppers in dry sauté pan until softened and aromatic. Remove stems and seeds, chop fine.
These classic and not-so-classic chile recipes have been adapted from the following sources:
In a bowl, toss the chile peppers, half the onions, potatoes, oregano, salt, pepper, and oil. Coat a baking sheet with oil and distribute potato mixture evenly. Roast for 15 minutes, turn and continue cooking until potatoes are done, about 15 to 20 minutes longer.
www.cookingpost.com www.chilepepper.com www.vitacost.com www.pepperfool.com www.recipegoldmine.com www.zianet.com
While potatoes roast, sauté remaining onions for 5 minutes in a saucepan with a little olive oil. Add garlic. Cook another 5 minutes, adding a little water if vegetables begin to stick. Add next 7 ingredients and simmer for 10 minutes. Remove from heat and mix in lime juice. Taste and adjust seasonings.
Corn Pudding
SHOPC O - O P SHOPC O - O P SHOP C O - O P SHOPC O - O P SHOP
BUYL O C A L S AV E
2 cups green corn, cut from cob 1 zucchini, diced 1 small red pepper, diced 1/2-1 cup of green chile 2 tablespoons shelled sunflower seeds or shelled roasted piñon nuts, finely chopped
To serve, arrange potatoes on a platter and top with salsa, cilantro and cheese.
Blend or mash first 4 ingredients together until milky. Add nuts or seeds. Bring to boil and simmer until mixture reaches a puddinglike consistency. Serve hot with butter and a daub of goat cheese or chile sauce.
Chile Rellenos Casserole 8 fire roasted and peeled green chiles 6 ozs sharp cheddar cheese, cut in fingers to fit chiles(or more) 2 eggs 1 1/2 cups milk 1/2 cup flour (or more, make a batter, not too thick) 1 tsp salt
Basic Green Chile Veggie Posole 2 Tbsp olive oil 1 onion, diced 3 cloves garlic, minced 4 zucchini, sliced 1 red bell pepper, chopped 1 cup peeled and chopped green chile peppers (or more to taste) 6 cups vegetable broth 4 cups cooked posole 1 tsp oregano 1 tsp ground cumin
Open the de-seeded chiles and put in cheese, you can also add white onion slivers at the same time, if desired. Lay the chiles in an oiled casserole dish and cover with this mixture: in a blender add the eggs and the milk and salt, blend for a few seconds and then add the flour to make a batter, pour this over the stuffed chiles. Bake about half an hour or longer until a toothpick comes out clean, in a 350F oven, uncovered. Let stand to set for about ten minutes.
Sauté the onion and garlic in oil for 3 to 5 minutes. Add zucchini and green chiles and cook over medium heat, stirring occasionally, another 5 minutes. Add remaining ingredients and simmer, covered, over low heat for 45 minutes.
Sweet Potato and Poblano Casserole 2 large sweet potatoes or yams, peeled & sliced in 1/4-inch rounds 2 medium Russet potatoes, peeled & sliced in 1/4 inch rounds 2 ounces Monterey Jack cheese, grated 1 ounce Feta cheese, grated 1 medium onion, chopped 2 large tomatoes, chopped 6 green onions, sliced 1 cup corn kernels
Roasted Potatoes with Salsa Verde
OUTPOST
Performance Space
2 ancho chile peppers 1 medium onion, halved and sliced 4 medium Yukon Gold potatoes , diced 1 Tbsp (6g) dried oregano Salt and pepper to taste 2 Tbsp olive oil 4 cloves garlic, pressed
210 YALE SE
for more information call 268-0044 The Queen of Macedonian Romani (Gypsy) Song
ESMA REDZEPOVA
and ANSAMBL TEODOSIEVSKI Wednesday, 7:30pm
September 29th Sunshine Theater
get your treats...
Downtown ABQ
FALL 2004 HIGHLIGHTS Nancy Wilson & Ramsey Lewis • Lucy Kaplansky Howard Alden & Bucky Pizzarelli • Denny Zeitlin Esma Redzepova & Ensemble Teodosievski William Parker, Steve Swell, Jemeel Moondoc, Hamid Drake Quartet • David Meltzer Eric Bibb • Greg Osby Quartet • Honeyboy Edwards ICP Orchestra • Don Byron Trio • Geoff Muldaur Plena Libre • Rahim AlHaj String Quartet Frank Morgan Quartet • The Handsome Family Loren Kahn Puppet Theater • Kenny Davern Quartet Kartik Seshardri • Tin Hat Trio • Bill Hearne Melody Sumner Carnahan & Out of Context
visit our website at www.outpostspace.org
PERIPHERYPhotographs by David Ondrik September 3 – 30 North Gallery Reception: Friday, September 10, 6 PM to 8 PM
HARWOOD
1114 7th Street NW
ART
at Mountain Road
CENTER
for more information, call 505-242-6367
the
coop deli
some like it
hot
september 2004 11
4 egg whites 2 1/2 cups cottage cheese
scoop, 4 ounces of the salad. Garnish with a sprig of cilantro and a wedge of lime.
Preheat the oven to 350 degrees F. Place the sliced yams and potatoes in a bowl covered with cold water and set aside.
Note: Here’s another way to prepare nopales. The pods give off a lot of liquid when cut raw, so trim the edges of the cactus pods and remove all of the spines very carefully with a potato peeler. Cut them into desired strips and place into a saucepan with rolling boiling water and cook for 20 minutes. Set aside to drain in a colander and use as needed. You might want to use gloves.
Mix the grated Feta and Monterey Jack together in a bowl and set aside. In another bowl mix the egg whites with the cottage cheese, Parmesan, cumin, cinnamon, oregano, garlic, red pepper flakes, black pepper and soy sauce together and set aside. Line the bottom of an oiled 9 x 12-inch ovenproof dish or casserole with the sliced yams, covering the bottom of the dish. Overlap if needed. Sprinkle half of the cheeses, tomatoes, onions, green onions and corn evenly over the yams to cover and pour the egg mixture over the top. Layer the poblano strips to cover the pie completely. Repeat with the remaining tomatoes onions and green onions, then the remaining cheese and top with a layer of the sliced potatoes. Cover the dish with a lid or aluminum foil and place in the center of the preheated oven and bake for approximately one hour. Remove the lid or foil and bake an additional 10 minutes to toast the top. Remove from the oven and let the casserole rest 10 to 15 minutes prior to serving. Cut into eight equal portions and serve with salsa. Nopales (Cactus) Fresh Corn and Cilantro 2 cups nopales, peeled of all spines 1/2 red onion, julienned 1 scallion, sliced 1 clove garlic, minced 1 teaspoon oregano, chopped 1/4 cup red bell pepper, seeded and julienned 1 cup corn kernels, toasted* 1/4 cup capers 1 small pinch chiles de arbol, toasted and crumbled 6 sprigs fresh cilantro, washed 2 limes, cut into wedges One fresh ear of corn, toasted and the corn removed from the cob Preheat a grill or lightly sprayed sauté pan with vegetable spray and toast the nopales 3-5 minutes on each side, squeezing a little lime over each side. These cactus leaves will give off a little of their juices, not to worry. Cut into julienne strips one and one-half inches long. Set aside in a colander over the sink to drain. In another dry, hot sauté pan, toast the corn kernels until slightly brown over medium heat. Rinse the cooked nopales under cool water. Drain and set aside. 2. In a large bowl, toss all of the ingredients together. Season to taste. Place in the middle of each salad plate a
Grilled Chicken Breasts with Tomatillos and Smoky Chilies 2 Tbsp. vegetable oil 1/2 cup onion, chopped 1 garlic clove, minced 1 pound tomatillos, husked, rinsed and quartered 1 13-3/4 ounce can chicken broth 1/2 cup canned chilies (chipotles en adobo), seeded and sliced 1/4 teaspoon cumin Salt and freshly ground black pepper 6 boneless, skinless chicken breast halves Cilantro sprigs for garnish Prepare grill or preheat broiler. Heat oil in saucepan over medium heat. Add onion and cook, stirring, until golden, 7 minutes. Stir in garlic and cook 30 seconds. Add tomatillos and cook until soft, 10 minutes. Stir in broth, juice, chilies and cumin. Cook, stirring, until mixture is thick and reduced to 2 cups, 20 to 30 minutes. Season with salt. Season chicken with salt and pepper. Grill or broil 3 to 4 minutes per side. Spread sauce on 6 dinner plates. Top with chicken; garnish with cilantro. New Mexican Pasta Salad with Red Chile Pesto 1 lb fusilli pasta, cooked, rinsed in cold water and drained Red Chile Pesto 4 large leaves red leaf lettuce kalamata olives 1 yellow bell pepper, seeded, julienned Mix the Red Chile Pesto and the cold pasta in a medium bowl. Serve the salad on top of the lettuce leaf, garnish w/ the pepper and olives.
...CO-OP’S got’em!
f re e
screening
the future of food see page 1 for details
wheatgrass home delivery Premium flats of wheatgrss delivered to your door for home juicing $10 per flat (yields 14 oz.) juicers available
call: alice or rich at 991-2397 or 877-6218
isis
health & healing
september 2004 12
Poisoning Consumers
with Teflon The Environmental Protection Agency (EPA) has filed a complaint against DuPont for withholding evidence revealing negative health and environmental impacts from a chemical used to produce Teflon. The chemical, commonly known as PFOA (perfluorooctanoic acid), has been found to cause cancer in laboratory animals. Due to Teflon's popularity (those nifty non-stick frying pans, etc.), PFOA can now be detected in the bodies of 90% of Americans.
such as cookware. The researchers postulated that prolonged use of products containing PFC's — like paper products, packaging, carpet treatments and stain-resistant textiles and cleaners — could be a major source of human exposure. The company acknowledges that fumes from Teflon pans subjected to high heat can release gasses unrelated to PFOA, which can kill pet birds and cause a flulike condition in humans known as polymer fume fever.
As reported in the New York Times Teflon constituents have found their way into rivers, soil, wild animals and humans, the company, government environmental officials and others say. Evidence suggests that some of the materials, known to cause cancer and other problems in animals, may be making people sick. The Environmental Protection Agency filed a complaint charging the company with withholding evidence of its own health and environmental concerns about the chemical used to manufacture Teflon and then covered-up the evidence for two decades. The agency is also investigating whether the suspect chemical, a detergent like substance, is harmful to human health, and how it has become so pervasive in the environment.
PFOA is known to cause cancer in some animals, and has been linked to liver damage and other problems in animals. Its effects on human health have been little studied. In the 1980's, a DuPont study of female workers exposed to the substance found that two out of seven women gave birth to babies with facial defects similar to those observed in the offspring of rats that had been exposed to PFOA in another study. In its complaint, the E.P.A. charged that DuPont had also detected PFOA in the blood of at least one of the fetuses and in public drinking water in communities near DuPont plants, but did not report that it had done the tests.
DuPont has been pushing its Teflon-branded materials (known as fluoroproducts) for new uses - such as a built-in stain repellent for fabrics and a spray-on cleaning product. In a preliminary risk assessment report released last spring, the E.P.A. said PFOA was a possible carcinogen, but did not advise that consumers stop using Teflon products. PFOA is used as a processing aid in making many Teflon products and is not present in end products,
THERE is no federal requirement for companies to test unregulated chemicals like PFOA, but if companies have reason to believe a substance poses a threat, they are required by the Toxic Substances Control Act to notify the E.P.A. The agency also said DuPont was in violation of another federal environmental law for not providing all of the toxicological data after a 1997 request from the agency. Read the full New York Times report at www.organicconsumers.org/ click on Food Safety news.
Who wouldn’t be happy? Fish oil is crucial to a child’s health. It provides the important Omega-3 fatty acid, DHA, which supports focus, memory and cognitive development.* In fact, research has found that kids with low levels of DHA are more likely to have sleep and behavior problems, as well as learning disabilities, when compared to kids with higher DHA levels.1 1. Stevens LJ, et al. Physiol Behav. 1996 Apr-May; 59 (4-5):915-20.
Nordic Naturals Children’s DHA 180s from 07/26/04 - 08/20/04
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
health & healing
september 2004 13
superhero! the immune system
T
he immune system is our personal super hero coming, to our aid at the first sighting of any alien invader, be they bacterial or viral. Building and tonifying the system so its there for you when you need it is the key to optimum health. So “Let Food Be Thy Medicine” and choose some key herbs and stay healthy this cold and flu season and all year round. IMMUNE BUILDING FOODS Two important antioxidants found in fruits and veggies are the carotenes and the flavonoids. Like environmental pollutants, carotenes are fat-soluble. Turned into Vitamin A in the liver, they protect the whole system, reduce the effects of aging, help rebuild epithelial tissues so important as our bodies first response against attackers and are important in the formation of bones (and teeth) where some of
tion therapy and other toxins while helping to lower cholesterol. Both gums and mucilages are found in oatmeal, oat and rice bran, sesame seeds and dried beans and aid in lowering cholesterol removing toxins. Overall sources of fiber include whole grains and beans, nuts, seeds, lentils, peas, and vegetables. HERBS AND SUPPLEMENTS There are a variety of herbs that can help build and tonify the immune system. Cleavers, also known as Goosegrass, is excellent in a wide range of problems where the lymph system is involved, including swollen glands, as in cases of tonsillitis, sore throat and adenoid trouble, for lymph node swellings under the arms, down the neck and in the groin. A noted lymph system tonic, it is used in the treatment of ulcers and tumors resulting from lymphatic congestion and reduced drainage. Cleavers is also effective in cystitis and
The Immune system is our PERSONAL SUPERHERO coming to our aid at the first sighting of any alien invader, be they bacterial or viral. the immune system’s cells are produced. There are over 600 carotenes, 30-50 of which the body can turn into Vitamin A. Beta-carotene, perhaps the best known as it transforms most easily into Vitamin A, is found in green and yellow fruits and vegetables including butternut, acorn, pumpkin and other yellow/orange winter squash, yams, apricots, carrots, kale, mustard greens, papayas, parsley, peaches, Swiss chard, spinach, alfalfa, cantaloupe, broccoli, beets, water cress, turnip greens, dandelion greens, rosehips, garlic and fish liver oil. Flavonoids, like carotenes, are responsible for some of the colors of our food. They provide remarkable protection against cancer, heart disease and strokes. In addition flavonoids enhance Vitamin C absorption, work synergistically with Vitamin C to protect the structure of blood vessels and have an antibacterial effect. Flavonoids are found in citrus fruits, especially the white material just beneath the peel, berries, onions, parsley, beans, lentils, peas, buckwheat, hibiscus flowers and green tea. Fiber is another very important aspect of immune system support. Most importantly, fiber binds with unwanted toxins including heavy metals, and the body’s waste materials (including destroyed bacterial and viral invaders) bulking them up for prompt elimination. It also helps to stabilize blood sugar levels, prevents constipation, colon cancer, obesity, and many other disorders. There are several types and sources of fiber. Pectins, found in apples, carrots, beets, bananas, cabbage, citrus fruits and dried peas slow the absorption of foods (helping diabetics), removes heavy metals, the negative effects of radia-
Body-Centered Counseling
other urinary conditions and for skin problems, especially the dry varieties like psoriasis. It can be taken as an effective long term tonic, its alterative effect slowly building in the body. Astragalus has been studied in China, where it has thousands of years of traditional use. Researchers have proved its immune enhancing effects, showing its ability to increase endurance, reduce blood pressure, improve blood circulation, strengthen heart contractions and as a non-specific immune system stimulant. In tests in Houston, Texas, tea of Astragalus was shown to restore T-cell function in 9 out of 10 cancer patients. The recognition of its immune enhancing effects are also notable in relation to its tonic effects in the pectoral areas. For those people who are prone to lung infections it is an excellent herb with its added heart strengthening and dirutetic benefits. Reishi mushroom, another traditional Chinese herb, has anti-inflammatory, antibacterial, antioxidative and antiviral effects. It helps prevent allergic responses by modulating the immune system response. Reishi enhances bone marrow production, increases white blood cell count and is a general immune potentiator. Unlike Echinacea, Oregon Grape or Barberry which are best taken at the outset of invasion, it is excellent when taken as long-term preventative tonic. by Robyn Seydel Check with your health care professional for a program that best meets individual needs for immune system support.
New Mexico Gynecology Consultants Welcomes
Judith Allen, CFNP, CNM Gynecology, Pre & Post Menopausal Counseling, Preventive & Integrative Medicine
Frances M. Fisk, MD, FACOG Lonnie Lopez, CNP Janet Nalda-Lyons, RNC, CFNP Barbara M. Thorpe, MSN, RNC, CNP 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
Providers for BC/BS, Lovelace, Presbyterian, and other insurance plans.
(505) 242-5353 801 Encino Place NE, Suite D-5
eat onions t o build immunity
community forum
september 2004 14
Annual Solar Fiesta Energy Independence Begins at Home
D
o you have questions about how to hook up a solar energy or wind energy system on your home or ranch? Are you wanting to use rammed earth, strawbale, or adobe as a building medium? How about reducing your gas or electric use through passive solar hot water heating? Come to the Solar Fiesta on September 25 and 26 at the Indian Pueblo Cultural Center and get your questions answered.
Office Space Available Approximately 1400 sq ft On Carlisle near Comanche Lots of windows, shaded by mature trees Ideal for those working in complementary healing and community service professions
Call 766-7663 for information The Rio Grande Agricultural Land Trust’s 5th Annual Harvest Dinner At Seasons Restaurant on Sept. 26, from 5-8pm, cost $100/per person (tax deductible). Info call 270-4421.
The New Mexico Solar Energy Association is broadening the basis of its annual renewable energy educational fair. As well as solar and wind energy and passive solar building and technology, they will include classes that broaden our knowledge base, such as the growing and uses of bamboo, basic homesteading skills, solar cooking, alternative fuels, and other sustainable living techniques. There will also be classes in how you can reduce your use of electricity in your home environment. Becoming energy aware is the first step in determining how much energy you actually need when considering the installation of renewable energy, and the added benefit is a sometimes greatly reduced utility bill. Beginning one week in advance of the Fiesta, NMSEA combines forces with Solar Energy International to present a comprehensive weeklong symposium on solar energy that begins with three days in the classroom with visiting instructors, tours of local photovoltaic (PV) systems and hands-on labs. The topics covered will include photovoltaic (PV) components, designing, sizing, siting and stand-alone and grid-connected systems. Safety and energy efficiency will also be cov-
ered. The last two days will have the class installing a PV system. The SEI Solar Workshop will be held September 20-24, just prior to the NMSEA annual Solar Fiesta. For more information and to register for the class, contact Solar Energy International at www.solarenergy.org or (970) 963-8855. Solar Fiesta 2004 will be held Saturday and Sunday, September 25th and 26th from 10am to 5pm at the Indian Pueblo Cultural Center at the corner of Menaul and 12th in Albuquerque. This stately structure boasts walls of rammed earth, natural stone floors, a 10kwh photovoltaic power system and is permeated by the essence of the Native American spirit. The Solar Fiesta Workshops and Exhibits for adults and children are designed to encourage independent living practices in both the rural and urban environments. There will be a Rally for Renewables and a Super Solar Silent Auction.
Solar Fiesta entrance fees are extraordinary low in order to encourage family participation. The exhibit area is $3 for adults, and $2 for seniors. Kids and teachers are free with school ID. The hour long workshops cost $5 each or $20 for an all day pass. Parking across the street is free of charge. There is a separate charge for the SEI Solar Workshop For more information on Solar Fiesta 2004 contact NMSEA at (505) 246-0400 or log onto www.nmsea. org.
Solar Education The New Mexico Solar Energy Association Speakers Program is a recent addition to the myriad forms of education used to bring all aspects of renewable energy, such as wind, solar and fuel cells, plus passive solar building design and green construction practices to the citizens of New Mexico. The people who volunteer to speak are regular homeowners or solar business owners who draw upon personal experience to teach these sustainable living techniques. Over the next few months, the
NMSEA Speakers Program will cover topics such as “Designing an Off-Grid Solar Electric Systems”, “Solar Hot Water”, “Pros and Cons of Various Solar Electric Components”, and “Saving Money on Your Utility Bills”. The classes are $10 each for non-members. Please come to support this new program. And bring a neighbor! For further information, please contact NMSEA at (505) 246-0400 or www.nmsea.org.
2004 New Mexico Wilderness Conference Celebrating the 40th Anniversary of the Wilderness Act. Sept. 25, 2004 9am to 4pm. Historic La Posada Hotel, 125 2nd Street NW. Featuring: Oscar Moctezuma speaking on Jaguars in Mexico and the Southwest. Dave Foreman and Doug Scott speaking on Wilderness in New Mexico.
Other Workshop sessions include: Media and Grassroots • Creating a Citizens Toolbox for Activism • The Politics of Wilderness • How Agencies Work • Diversifying Outreach in New Mexico • The Spirituality of Wilderness-Connecting Religion to Wilderness Preservation. COST: ONLY $10, includes lunch. For more information call New Mexico Wilderness Alliance 505843-8696 or register online at www.nmwild.org. Special! Attend both the conference and Remembering Abbey Event for just $20. Remembering Edward Abbey: An evening celebrating the famed southwest author Edward Abbey. Join three of Abbey’s close friends, Jack Loeffler, Dave Foreman and Bart Koehler, as they remember him through personal stories, readings, songs and film. Saturday, September 25th, 7pm, Kimo Theatre, Albuquerque. Special! Attend Both the Conference and Abbey Event for just $20. Tickets for Remembering Abbey are $15 and are available at all TICKETMASTER outlets (505/8837800) and the Kimo Box Office (505/768-3544).
community forum Train to Bring Art Education to Our Children! Art in the School's educational series is for: • People interested in teaching art to children (no prior experience required). • Teachers seeking professional development in art education. • Parent-Teacher organizations looking to involve more volunteers in their school's classrooms. • Interested members of the public.
Registrations are being accepted Aug. 30Sept. 3. Training begins Sept. 7. Call Art in the School at (505) 277-6495 or email info@artintheschool.org. Walk-ins welcome at AIS office, UNM's Masley Hall Room #113, though it's best to call ahead. Registration forms available by calling 277-6495 or visit www.artintheschool.org.
Register for Art in the School's 2004-2005 Program. Just in time for our city's tricentennial celebration, Art in the School presents Celebrate Albuquerque's Arts, a series of art lectures and studio workshops focusing on traditional and contemporary artists and art forms of New Mexico. Topics include: photography, pottery, printmaking, landscape architecture & xeriscaping.
Art education is essential to a child's full development. Why? Lots of reasons! Art engages the imagination. Artmaking enhances creative problem-solving. Art criticism develops critical thinking skills. Art history fosters cultural understanding. Art success nurtures a positive self-concept. Stronger right-brain students get a chance to shine! Art is fun. Students love it!
september 2004 15
PLEASE NOTE: Our members are a diverse group with widely ranging opinions, and we respect the opinions of all our members, staff, and management. Opinions expressed in the community forum are those of the authors and the newletter attempts to publish opinion based on this diverse group.
Gathering for Mother Earth by Janet Greenwald Peace Camp, an annual event sponsored by Citizens for Alternatives to Radioactive Dumping, the Albuquerque Center for Peace and Justice, Sierra Club and others, will join forces with Tewa Women United this year to support their eighth annual Gathering for Mother Earth on the 24th and 26th of September. This beautiful gathering in Pojoaque, New Mexico features youth activities, healing arts, drum circles, a relay run, community meals, camping and much more. I have fond memories of attending these gatherings over the years: eating sweet corn straight from a solar oven, listening to inspiring speakers talk about their experience with the nuclear industry, greeting runners from Los Alamos,
watching cranes at sunset flying above the river canyons, joining in ceremonies by a campfire under a starry sky. The Tewa women who sponsor this gathering live under the shadow of Los Alamos and are very aware of the many dangers that their communities face. Some have traveled to other communities around the world that are located close to nuclear facilities, yet the atmosphere of these gatherings is not one of despair but one of hope and empowerment. There will be car-pooling from the Peace Center to the gathering and activities in Albuquerque to support this event. Please join us. In Albuquerque 2662663, in northern New Mexico, 747-3259.
the color blue The day started out cool and overcast, but as the festivities got underway at the downtown “We ART the People” festival, the day brightened somewhat. I watched as the white unmarked planes laid down the chemical aerosol clouds of barium oxide in streamers high above the joyous parade of children and adults, dancers, musicians, pets and props as they wound through the park at Central & 8th Street. CHEMTRAILS are made from a chemical (barium oxide/aluminum) aerosol sprayed from specially outfitted planes at flight altitude (3540,000 ft.). These ubiquitous white trails linger (unlike the short-lived contrails, or frozen condensed water trails from jet/plane exhaust) and eventually spread into a milky white haze that obscures the skies, lowering visibility (documented) and increasing health hazards, including asthma attacks, flu-like symptoms, sore throats, headaches, confusion, lethargy etc. on an unsuspecting population. Chemtrails are observed and documented in the entire US (including the Pacific Northwest, the Southeast, the Southwest, the Northeast, and the Midwest) Canada, Europe, UK, and Australia. Responsible scientists here in the US and in the UK have collaborated and re-
searched, sampled and analyzed these aerosols (which include biological components as well), and the video taping and photography of these trails are copious. It was in early 1999 that Clifford Carnicom, a retired government scientist and his wife, a professional photographer who live in Santa Fe, first observed the Chemtrail phenomena and began to document and research their firsthand observations. Mr. Carnicom (www.carnicom.com) has released a documentary entitled “Aerosol Crimes (aka Chemtrails)” to reach critical mass awareness and action. See the documentary: attend a screening at the Peace and Justice Center in Albuquerque (watch their calendar at www.peacecenter. home.comcast.net for a September viewing date), or order a VHS copy for $6.00 (cost) by calling 842-7311. For more information or to become a distributor email cec102@usa.com or go to the website, www.carnicom.com. Please, remember the color Blue.
A fundraiser for Albuquerque's 12th Annual Marigold Parade! An evening of fabulous music, poetry, theater, and food! Performers include Sergio Dance Troupe, kalapani productions, and others!
film&lecture series “Fox is not objective. Fox is a Republican - Roger Ebert propaganda machine.”
by Barbara Claire, The Blue Sky Brigade The Peace & Justice Center, Albuquerque, NM (505) 842-7311
Fundraiser for Marigold Parade! Cambio and La Raza Unida present the autumn Guerrilla Phart: El Grito a los Muertos!
people before profit
Come to our fundraiser on Saturday September 18 at: Out ch'yonda, 929 4th St SW from 7PM to 10PM and enjoy music, dance, storeytelliing and theater all to raise the necessary funds for the 12th Annual Dia de los Muertos South Valley parade and cultural gathering. For more information contact 344-4028 or mem bers@cambio.org.
Thurs. Sept. 9: UNCOVERED: THE WAR ON IRAQ This film deconstructs the administration’s case for war through interviews with U.S. intelligence and defense officials, foreign service experts and U.N. weapons inspectors. Thurs., Sept. 23: OUTFOXED OUTFOXED examines how media empires, led by FOX News, have been running ‘a race to the bottom’ in TV news. Showing at Albq. Peace & Justice Center, 202 Harvard SE, corner of Silver & Harvard, 7pm, 268-9557
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