2005-06-CCN

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coop June 2005

connection

free

go local ... go organic ... Shop the Co-op!

49th Annual Consumer

cooperative management

confer ence!

by CE Pugh and Robyn Seydel his June, the Staff and Board of La Montanita Coop are pleased to welcome, for the very first time, to New Mexico, the Consumer Cooperative Management Conference Association (CCMA). This is without a doubt the most exciting conference on consumer cooperatives in the nation and has been helping to guide and inspire cooperatives and the cooperative movement since its inception in 1956. It brings together Coop department heads, managers, membership, education and marketing coordinators, boards of directors and national consultants for a variety of participatory learning experiences, small group discussions, keynote addresses, networking opportunities and good old fashioned fun.

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Designed by the Urban Cooperative Initiative of the University of Wisconsin/Madison and co-sponsored by the National Cooperative Business Association, the stated goals of the gathering are to provide high quality training on timely topics chosen by participants, focus on the unique demands of cooperative management, expand awareness of issues facing co-ops and their importance in our world, provide opportunities for networking among people in the cooperative movement and both inspire and entertain. Having the good fortune to attend some of the previous conferences we can give a whole-hearted testimonial that it does indeed do all of this and more. (For another testimonial go to our web site at www.lamontanitacoop.com, click on newsletter archives and in the August 2004 issue you can read Tom Hammer’s CCMA report from last year’s conference.)

The conference began with thirty to forty participants and for many years was made up primarily of co-op general managers. These were mostly conventional grocery co-ops in the United States and Canada. For its first several decades the conference was sponsored by the Cooperative League of the United States. The National Cooperative Business Association began its sponsorship in the late eighties. A 1982 meeting in Seattle is thought to be the beginning of participation by the “new wave” of natural food co-ops that had begun to open stores in the 1970’s. The conference became

special

section !

WELCOME!

Today, CCMA is the largest national conference for food co-ops in the United States and continues

to draw some Canadian attendance as well. more values driven and grew to about a 100 participants by the mid 1980’s.

A Cooperative Grocers’ Association movement was sparked at the 1992 CCMA when the CEO of Whole Foods shared his ambitious vision for the growth of natural foods and the difficulties that co-ops would have competing with him. Also our information network, the Cooperative Grocers Information Network (CGIN), grew out of an informal discussion at another CCMA conference in 1997.

CCMA is the largest national conference for food co-ops in the United States and continues to draw some Canadian attendance as well. The event is structured to provide diverse educational opportunities for co-op board members, managers, and staff.

The guiding light of CCMA for the past 16 years has been Dr. Ann Hoyt, Professor of Consumer Science at the University of Wisconsin/Madison.

She has found fun and fascinating ways to keep the conference fresh each year so as she says “people really look forward to it. I find it really rewarding to know people learned a lot, and I see that a lot of good ideas to help co-ops grow happen at the conference—so its important to keep it happening.”

In past years there have been as many as 500 participants from co-ops, large and small, all over the nation, and this year looks to be another great showing. In addition to the main conference there will be several pre-conference activities that include meetings of the National Cooperative Grocers Association (CGA)

Board (the force behind the monthly Coop Advantage Program sales flyers you pick up in our co-op stores, and the co-op only coupon books you get in the mail) and the Board of the Coop Grocers Information Network (CGIN).

We are doing our best to ensure our guests will have a wonderful time in our enchanted land.

To that end we will be hosting tours of our two Co-ops in Albuquerque as well as our new location in Santa Fe. Sadly, the length of the ride prohibits us from bringing folks out to the Gallup store. Included in the store tours are trips to Sandia Crest and a tram ride, or a guided tour of the ancient pueblo ruins at the Coronado Monument. In Santa Fe our guests can see the many forms our corporate competitors take or do the tourist thing and wander the plaza. We are hosting a dinner dance at the Lodestar Astronomy Center, at the Natural History Museum to close the conference. Dawn Sanchez, who grew up at Taos Pueblo, will be treating our guests to a traditional feast and Wagogo will get their toes tapping.

We look forward to seeing all our old Co-op friends and making new ones. The other day as we were working out a few of the conference details, Ann Hoyt, a true coop inspiration, when asked how she keeps doing all this year after year said, “I really love the people.” To borrow a phrase from an old Motown song, here at La Montanita we “second that emotion.”

We at La Montanita Coop are delighted to be hosting this year’s conference and in the traditional warm welcome greeting of New Mexico say “Mi casa es su casa”—or in this case, “mi coop es su coop.”

Coop Member to Member Community Resource A special pull-out section:

Guide!

Build the local economy by using services and purchasing products from people who share our cooperative values.

Members get special considerations from other members. This keeps our resources circulating in our community.

Look for our updated Member to Member Resource Guide, beginning on page 3 of this issue.

in this

ISSUE!

common

ground

A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Nob Hill 3500 Central S.E. Albuq., NM 87106 265-4631 Valley 2400 Rio Grande Blvd.

Albuq., NM 87104 242-8800 Wild Sage 105 E. Coal Gallup, NM 87301 863-5383 Santa Fe Marketplace 913 West Alameda Santa Fe, NM 87501 984-2852 Administrative Staff: 505-217-2001 General Manager: C.E. Pugh x113 ce@lamontanitacoop.com Accounting/Toni Fragua x102 Business Development/Steve Watts x114 Computers/Info Technology/ Interim: Mary Bieri x108 Human Resources/Sharret Rose x107 Marketing/Edite Cates x104 Membership/Robyn Seydel x105 Store Team Leaders: Michelle Franklin/Nob Hill 265-4631 John Mulle/Valley 242-8800 Cindy Zivic/Santa Fe 984-2852 Tim Hankins/Gallup 863-5383 Co-op Board of Directors: President: Martha Whitman Vice President: Marshall Kovitz Treasurer: Ken O’Brien Secretary: Julie Hicks Lonn Calanca Roger Eldridge John Kwait Tamara Saimons Andrew Stone Membership Costs: $15 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 all four Co-op locations, or call 256-4594 email: memb@lamontanitacoop.com 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 © 2005 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 newletters or the Co-op.

CO-OP

YOU OWN IT

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Common Gr ound Summit Reports Editors Note: ver the next few months you will be seeing reports on the second Common Ground Summit that took place at the Coop’s Annual Celebrate the Earth Festival. Last year the response was so positive from participating farmers, ranchers and environmentalists, traditionally at odds, that many returned. We also appreciated the many new participants that joined in this year’s dialogue. Watershed Media author Dan Imhoff (Farming With the Wild, Paper or Plastic and other books) and Wild Farms Alliance, Executive Director, Jo Ann Baumgartner, were again with us to facilitate our process.

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holistic way with all the resources of the environment, such as the 99% of rainwater that is lost to evaporation.

And what can we do to contribute to the well-being of the environment? Creative solutions proposed by individual farmers together show the promise of a broad and pervasive impact possible in favor of the environment.

Of great importance is education: education about farming in harmony with the landscape (for example, watershed landscape planting, such as where water channelled by a ravine along a highway down a slope could be utilized); education about how to build soil and conserve water; education to the public about what is really implicated in what is being said and done by politicians; education about farmers’ markets and the value of produce there; education within the setting of ecotourism; education to ranchers about wind power; and education especially to the young about healthful food and where it comes from, within the context of how they become interested in things and inspired.

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Dan Imhoff

nother step for all of us in support of the longterm health of the environment is looking at ways we can use our limited resources most wisely, and then making a commitment to using methods of sustainable energy more and more in our lives. As a method of irrigation, flooding fields uses a vast amount of water: flooding one acre for 2 hours once uses as much water as a family of 4 in the city would use in a year. Studying and implementing alternate methods of irrigation can conserve water resources considerably. Everything we do sustainably makes a difference and becomes a model for others.

And ultimately, most important and far reaching is for all people and organizations who work with and are concerned about the environment to come to together.

The overarching beliefs that birthed these summits is the recognition that in our shared love of the land we have much “Common Ground” and that by using “conservation based agriculture” concepts we can continue to support local farms and ranches while restoring and protecting wild-lands and wildlife habitat. Following is the first of these reports from one of the participants.

Notes on the Commom Ground Summit learly, the health-producing aspects of the food we eat are an outgrowth of the health of the environment in which the food is grown. Land that will continue to produce for future generations and that will provide the minerals for plants which support healthy growth in humans depends on the quality of every aspect of the environment: purity/contamination of rain, nutrients and texture from decomposed organic matter left by animals and plants, shade and covers (mulch) that conserve water and soil texture, plants that harbor beneficial insects, etc. When the complex interactions of all the ‘players’ in the environment are well understood, it becomes apparent the extent to which taking care of the whole of the environment where farming takes place is vital to the sustainability of human life and health.

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At the Common Ground conference, Dan Imhoff and Joan Baumgartner moderated a discussion among organic farmers and environmentalists about conservational agriculture.

Speakers first discussed ways in which the balanced functioning of the environment can be disrupted. One major ‘wound to the landscape’ is roads: Roads break up habitats and bring development, humans, cities, oil fields, etc. Other effects follow from how very politicized (most of us have little inkling) the management of the environment has become (e.g. 80% of political campaign contributions come from development). Out of this comes misleading information to the public via the media (for example, “The plan is to take only 10% of agricultural water” – not so). Arable land is becoming more expensive and less and less exists over time.

Environments are much affected by neighboring environments. For example, since the Los Alamos fire, levels of plutonium, nickel, and other toxic materials have been found in the air downwind and in streams. And there is still much we have yet to understand about the environment; as we learn more, we can become more aware of how best to work in a

Participation in legislation aimed at creating laws that govern how humans may use the environment can happen at any level, from how we vote to community action to lobbying.

Backing legislation that assists ranchers in the start-up of wind power can involve the individual action of casting a vote or writing a letter. Mapping a watershed, delineating needs for change/improvement, and addressing these issues in terms of priorities can involve everyone who has a stake in a watershed community. Neighborhoods can form coalitions and attend town meetings. Moral questions which have been evaded and ignored in the political realm can be brought back to the initiation of the design phase of landscape planning. Given the tenor of the political arena, it helps to be savvy, very organized, and to provide a united front.

And ultimately, most important and far reaching is for all people and organizations who work with and are concerned about the environment to come together. “We’re all on the same team.” Farmers, cattlemen, and environmentalists can work together to find solutions that benefit the whole. Innovation that can be explained in a scientific context and is accountable can be accepted on all fronts. We humans are part of a shared relationship with Nature and each other on this earth.

by Mary Grube

june 2005

special pull out

section

Member to Member Community Resource

Guide!

Build the local economy by using services and purchasing products from people who share your cooperative values and principles.

Members must show a current Coop membership card to receive all special consideration discounts and offers listed below.

Birthing, Children’s Services and Products Baby Bear Store Stella Noyce & Dan Herbison Natural fabric diapers, infant and toddles products, new and resale, toys, accessories, furniture, maternity clothing and Robeez handmade leather shoes 4801 Lomas Blvd NE West of San Mateo (505) 265-2922 Special Consideration: 10% discount for Co-op members Body Mind and Spirit A childbirth and family resource center Erika Harding 123 Wellesley S.E. Albuquerque, New Mexico 87106 505-804-3726 Erika@bodymindandspiritabq.com www.bodymindandspirit.com Special Consideration: Members get 10% off all workshops and classes.

Earth Magic Natural Therapies.

Jill Fitzbag LMT#4357 2403 San Mateo NE suite W-5 505-363-7963.

Special Considertions: 20% discount on massage to coop members

Karuna Fluhart-Negrete, MA, LPC, RPP Full Spectrum Color Therapy and Holistic Counseling Hakomi Trained Aryuvedic based 2436 Figueroa Dr NE 505-323-4924 All for an appointment Special consideration: First Session Free for Coop members.

Betty's Bath & Day Spa 1835 Candelaria NW 341.3456 www.bettysbath.com Special Considerations: 10% discount on everything at Betty’s Daphne Dobecki Whole Body Wellness 11000 Spain NE, Bldg. E 505-363-3152 daphne@wbwellness.com www.wbwellness.com

june 2005

Connie Henry BSc, RN, NurseNaturopath Therapeutic Environments New Mexico Natural Health Clinics phone505-343-0552 E-mail: nursenellie@earthlink.net/ Nutrition, Herbalist, Energy Work, Aromatherapy Special Considerations: *SimpleCare discount (20%) for all Coop members Herb Store 107 Carlisle SE 255-8878 Special Consideration: 5% Discount on vitamins Supplements, essential oils and bulk herbs High Desert Yoga Two locations 1835 Candelaria NW (at Betty's) or 4600 Copper NE (Nob Hill) 232.9642 www.highdesertyoga.com Special Consideration: 10% off classes and supplies

www.silentthundercenter.org e-mail silenthunder@planet-save.com Special consideration : Coop members can have one week of any and all classes free.

Linda Strange RN, LMT Stone River Massage 227 High Street Albuquerque New Mexico 269-0194 Special Consideration: 5% discount on massage Tree of Life Therapeutics Madeline Aron Medical Massage and body/mind integration 265-7927 Special Considerations: 10% Discount off 1st treatment, and 10% when 2 or more members form the same household or family sign up for treatments

Deborahlise Mota DOM, Lsc. Apc/herbalist 1816 B Lomas Blvd NW 247-4372 www.herbnerds.com Special Consideration: 15% off regular visit Paula Muran, Medical Intuitive/Empath, Wellness Coach & Educator Specializing in Emotional Healing & Counseling 866-231-0023 www.PaulaMuran.com email: paula@paulamuran.com Natural Nails Evonne Maxwell Organic manicures& pedicures, individual attention in a chemical-free environment.

3205 Central, NE Suite 201 280-9498 Special Considerations 10% off first nail care session

Dusty Marie, RN, LM, CPM Hummingbird Midwifery and Homebirth 505-262-1690 dustydreams@hotmail.com Special Considerations—Choose Hummingbird Midwifery to assist at your birth and I will renew your coop membership.

Health and Wellness

Bridgit Martin Licensed Massage Therapist 2825 Candelaria NW Albuquerque, NM 87107 505.379.9048 bridgitmartin@cs.com 20% discount for co-op members

Orese Fahey, 1616 Cornell Drive S.E., (505) 243-7458 Email:primohealth@comcast.net Special Considerations: $10 off a Jin Shin Jyutsu session 10% discount on web site product orders web: www.primohealth.com, e-mail: primohealth@comcast.net

Aanya Adler Friess Reiki Treatments 4507 Marble N.E. Albuquerque, New Mexico, 87110 505-247-2788 Special Considerations: Trade only

Amylee Udell Sign2Speak Phone:505- 232-2772 Web: www.sign2speak.com Products/Services: Baby signing classes and cloth diapers, slings and other baby care products Special Consideration: 10% off all products and home classes/workshops, willing to trade.

Laure Liverman DOM, RN, MSN 4010 Carlisle NE Suite B seaofqi@cybermesa.com Special Considerations: Initial consult and treatment: 50% discount Follow up visits: 20% discount

Laurie Norton LMT Massage Therapist /20 years experience Phone 243-1701 or 410-3741 Special Consideration: $5 discount to current Coop members Cornelia Sachs Feldenkrais Studio Awareness Through Movement® Classes and private Functional Integration® Sessions 10801 Lomas NE, Suite # 102 Phone: (505) 266-2711 e-mail: info@corneliasachs.com Special Considerations: $5.00 discount for Functional Integration® by presenting your current membership card.

Laurel Schillke Doctor of Oriental Medicine 2917 Carlisle Blvd NE, #112 Phone: 883-5389 Special Consideration: 15% on treatment sessions Silent Thunder Center for Asian Studies Offering classes in Tai Chi, Mediation, Taekwondo and QiGong 136 Jackson N.E. Albuquerque, New Mexico 265-3112

Debra Vetterman, LPAT, LPCC, art therapist and clinical counselor You cannot change your past but you can change how it effects you.

Call for appointment 265-2006 Special Consideration: First one hour consultation free Women’s Health Concepts Joanne Williams, CNP Wholistic Approaches for Natural Hormone Balancing for Mid-life women Call for Appointment phone 797-1944 Special Considerations: Mention this guide for discount on 1st visit Louise Miller MA, LPCC, NCC Personal Growth, Lesbian/Gay Issues, Illness, Drugs/Alcohol, Loss, Women’s Issues 2601 Wyoming NE, Suite 202 Phone: 505-385-0562 Special Considerations: Mention this guide and receive first session free Carmen Martinez-Tittimann, MA, LPCC, LMSW Individual, Child and Family Therapy P.O. Box 3204 Corrales, N.M. 87048 Phone/fax 505-890-3327 fax 898-6327 Special Considerations: 15% Discount on First Session Business and Financial Services Paul Chavez, Lisc. General Contractor Maguire Reality LLC Full service commercial and residential realtor 2625 Aspen Ave NE 688-1228 Speical Consideration: 1% discount on all property listings continued on page 4

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special pull out

section Member to Member Community Resource

Guide Business and Financial Services

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

continued from page 3 Ruth B. Cohen, Mediator and Attorney By appointment 505-247-2439 rbcohen@flash.net Mediation for family, workplace, business and non-profit organizations.

Legal protection for lesbian, gay-men, bi-sexual and transgender individuals and their families.

Special Considerations: 10% discount to coop members Helping Hands Personal Chef Services Pat Chupak, Chef/Owner In-home meal preparation includes grocery shopping, cooking and cleanup.

Specialized diets welcomed. Gift certificates, cooking classes and holiday/catering available.

Phone 505-792-8981 Special consideration to co-op members: 10% discount on hourly fee.

Donal Stephen Kinney, Accountant 2300 W. Alameda, #B6 Santa Fe, NM 87507 Phone: (505) 474-6733 Fax: (505) 474-7577 www.beanplanter.com Special Consideration:10% discount on tax accounting and personal/small business planning

Farming and Gardening Marie S. Abaya Landscape Designer simarsingsun@yahoo.com 505 242 0167 h 281 814 7944 c Special Consideration: 10% discount off design fees for coop members Joe Botone Great Outdoors Nursery and Landscape Design: Xeriscape, low water landscape; perennial garden design and installation 10408 2and Street NW 505-890-5311 Special Considerations: 10% discount on all plants Bridgit Martin Gardens for Life: CelluGRO water saving, grow anywhere, portable garden units 2825 Candelaria NW Albuquerque, NM 87107 505- 379-9048 e-mail bridgitmartin@cs.com Special Considerations: 20% off products and services for members NeoGardens 2825 Candelaria NW Albuquerque, NM 87107 505-379-9048 www.neogardens.com Member discount: 10% sustainable gardening supplies Corva Rose Divine Earth Gardens: Aesthetic pruning and restoration P.O. Box 6646 Albuquerque New Mexico 87197-6646 Discount: 10% off for members coninued on page 13

Sarah Soliz Freelance proofreader/editor 246-9167 zilos@freeshell.org Rate is $2/page Special consideration: 10% discount

PROOF An Exhibition of Works by Contemporary Printmakers

June 1–24 Reception: Friday, June 17 5 – 8:30 PM

HARWOOD

ART

KEEP YOUR $$ AT HOME BUY LOCAL 4

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

CENTER june 2005

economy Organic Spirit: What is, What’s Not?

building the local

by Brett Bakker, New Mexico Organic Commodies Commission

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here’s been an ongoing court case for some time now.

Minnesota farmer & organic inspector Arthur Harvey has sued the USDA/National Organic Program over the contention that the current NOP organic rules (by which all certified organic products in the US are regulated) are out of compliance with the Organic Foods Production Act of 1990. The key issue at this point is loopholes that allow certain synthetic ingredients in organic products. Harvey argues this loophole should never have existed in the first place. Before I go any further, let’s back up for some definitions.

Get ready for the barrage of legalese (welcome to my world as an organic certifier/inspector!):

“made with organic—“ , it’s a way to let the customer know that there are some organic ingredients in the product.

Also a few notes about ingredients: Only agricultural products may be Certified Organic that is, something derived from a plant or animal be it food or fiber and this includes fungi, yeasts, etc. Minerals, salt, etc. are considered neither organic or non-organic; they are specific non-agricultural substances allowed in organic products.

There are four categories of products with some sort of organic labeling: 1) A “100% Organic” product is just that: a product made of ingredients that are all 100% Certified Organic. Period. No exceptions.

Water and salt are excluded from calculating percentages (salt however, must not itself contain other prohibited ingredients).

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2) A product labeled “Organic” must have at least itchy green 95% Certified Organic ingredients while the remaining 5% may either be things like baking powder, vitamins or ingredients that are not commercially available in organic form.

For example, some sort of hard-to-find, exotic or imported herb or spice or what-have-you that is not on the market as Certified Organic. In some cases, that ingredient may be available but a huge organic food processor has bought the entire supply leaving “the little guys” without a commercial source of that ingredient. This supply/demand scenario is taken on a case by case basis with the certifier demanding that the food processor prove the claim of commercial non-availability. By the way, price is not considered an issue in defining availability.

3) Products with 95-70% organic ingredients may carry the statement “made with organic —“ on their label, such as salsa “made with organic chile” or cinnamon-raisin buns “made with organic raisins.” Commercial availability is not an issue here, but the processor wants it to be recognized that there are some organic ingredients in the product.

4) The last category doesn’t really have a name but is a product with less than 70% organic ingredients . Here, the word organic may only be used in the ingredient panel such as a salsa that might say “ingredients: tomatoes, hot peppers, organic garlic, organic jalapenos.” As is the case with

So if Harvey’s case is won (and it seems that it may be) the category

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affected will be “Organic.” Non-organic forms of certain noncommercially-available agricultural products/ ingredients could still be allowed but no longer would synthetics.

What synthetics are currently allowed, you ask? There is a list of certain allowed ingredients and/or “processing aids” (processing aids are substances that added to a food during processing for technical or functional action but are either removed from the food before packaging or present in the finished food at insignificant levels).

Here are a few things on that list: ammonium bicarbonate (baking powder), ethylene (for ripening bananas), mono and di-glycerides (for drum dehydration only), vitamins & minerals, ozone & nitrogen (for packing), sodium or calcium hypochlorite, glycerin, alginates, calcium phos-

june 2005

The second reason is one I’ve been bringing up in this column for the past couple of months: consumer demand. If you buy “organic” cheese puffs, confections, crème-filled cookies and instant foods, you’re voting with your dollar that these types of products be produced in “organic” form. The original intent of the word “organic” as it was used over 25 years ago was to mean fresh, natural, minimally processed and such.

As a certification wank, I’d be happy to see products now labeled “organic” become merely “made with organic“ products because how can extruding, centrifuging, industrial steam puffing etc come anywhere close to being truly organic?

But, the industry replies, consumers demand organic cheese puffs, and we can’t produce them without ingredient X so we need an allowance (loophole). And so the cycle continues.

As always, watch out for what you want or wish for. You might get it in a form you never imagined. And also as always, you can support the real thing by buying organic fresh produce from local farms, stuff without a flashy picture on the cover.

premium, healthful products and that the land in the producer’s care is sustained for future generations.

Participating farms and ranches are small, family operations located in the Arkansas, Rio Grande and Colorado River watersheds of New Mexico and Colorado. Beneficial producers are licensed by the BFRC, and function as independent businesses. Licensure involves the submission and review of three documents: a farm improvement plan, customer assurance affidavit, and licensing agreement.

Products are raised for select independent stores in Colorado Springs, Santa Fe and Albuquerque.

nal Regio Eco Label

Beneficial Collaborative The Beneficial Farm and Ranch Collaborative (BFRC) is a trade association made up of family farmers and ranchers, retail stores, and individuals in Colorado and New Mexico that formed in the wake of frustration with the National Organic Standards program. They shared a desire to define, practice and brand a uniquely western form of chemical-free agriculture with a strong emphasis on soil nutrition and balancing. The Collaborative is pleased to be introducing their new “Beneficial Farms” Regional Eco-label. You may have noticed their new logo in the May issue of the Coop Connection during last month’s Beneficial Farms egg sale.

Sobering eh? You might next ask , why? The answer is simple but twofold. First is industry pressure. Make no mistake: the organic food processing industry is small compared to giants like Dole, Heinz, etc. But it’s a powerful lobby (oh, and those giants are indeed moving into organic production as well, further adding pressure to umm bend the rules a little).

The original intent of the word “organic” as it was used over 25 years ago was to mean fresh, natural, minimally processed and such.

Beneficial Far m New Regional Eco Label n 1994 a group of farmers and families interested in biodynamic agriculture came together in Santa Fe to form a CSA. The farm would be a brand new operation, situated on Rowe Mesa, a formation near Santa Fe noted for its cool nights, bright starry sky, low quality, overgrazed soils, and general absence of water. The founders struggled in search of a name for this new farm. CoFounder Steve Warshwarer says, “We sought a name that captured the essential idea of biodynamic agriculture (a set of agricultural ideals developed as a result of ideas shared by Rudolf Steiner, the Austrian born Scientist-Teacher of the early 20th century); that human “co-creation” with nature can enliven and bring health to the earth and all of its species and communities. We settled on the name ‘Beneficial Farm’, realizing that such a name actually described not a single place, but an approach or set of practices.”

phates… altogether, there’s thirty-six. Further, there are some non-organic agricultural products allowed: cornstarch, gums, kelp, pectin, lecithin.

Environmental Stewardship Soils are the foundation of the Beneficial program, and the Collaborative’s farmers understand that superior nutrition in crops and livestock results from abundant, diverse microbial life and nutrient balances, achieved only through the careful observation, soil sampling, conservation tillage techniques, and good irrigation management. Beneficial farmers and ranchers understand that their local communities' health and wellness starts from the ground up, and they carry this philosophy all the way to the market.

The Beneficial Farms regional Eco-label guarantees you the freshest chemical-free, food grown and raised in your local region.

Beneficial producers typically harvest their crops ripe, when phyto-nutrients are most highly developed, and deliver within twenty-four hours. Livestock is raised humanely with high quality feed and no hormones or antibiotics. This, in combination with active attention to continual soil improvement, guarantees that customers receive

Local Economies The accelerating big box and suburban development in Colorado and New Mexico has marginalized independent farmers, ranches, and retail stores. Independent retail stores in Colorado Springs, Santa Fe, and Albuquerque (along with select farmers’ markets), that share a philosophy of supporting the well-being of the communities they serve with their local farmers, are the exclusive locations where Beneficial products can be found. By selling Beneficial products, these stores provide the most healthful food available while simultaneously supporting the local agricultural community. Individual consumers who buy food at these locations are supporting independent business in the urban and rural areas as well as the health and wellness of their own families. Steve Warshwarer says “For this reason we think of consumers as “coproducers. The Beneficial program is a key element for developing a healthy and secure future for you and your local food system. We hope you enjoy the food as much as we enjoy producing it!” This summer the Beneficial Farm and Ranch Collaborative will bring a range of products to market, expanding the availability of Beneficial vegetables, eggs, and fruits by broadening the group of participating farmers.

Look for the Beneficial Farms Regional Eco-Label at La Montanita Coops in Albuquerque and Santa Fe.

get them at your COOP 5

co-op news LOCAL SALE ITEMS SHOP LOCAL & SAVE Bueno Albuquerque, NM Red Chile Puree, 14 oz, Sale $1.79 Green Chile, 13 oz, Sale $2.49

Seeds of Change Santa Fe, NM Organic Rice or Quinoa Pilaf Mixes, Assorted Varieties, 5.6 oz, Sale $2.69

Tamale Molly Santa Fe, New Mexico Gourmet Vegetarian Tamales, Assorted Flavors, 10.3 oz, Sale $3.99

Pedro’s Salsa Albuquerque, NM Hot, Medium, Mild, or Jalapeño, 16 oz, Sale $4.29

VALID IN-STORE ONLY from 6/1-6/28, 2005: Not all items available at all stores.

COOP SPECIALS BUY LOCAL SAVE $$$$

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BOARD NOTES : Creating a True Cooperative Network

by Tam Saimons, Board of Directors The La Montanita Co-op and its Board of Directors are currently on a lively roll with the start-up of our two new stores in Gallup and Santa Fe. The coordination of communication and outreach has stretched us to deliberate on issues of representation and to deeply explore how we can integrate not only two new stores but two distinct and geographically distant communities into the La Montanita “family.” Board members have traveled to both communities and are enthusiastically engaged in the work of creating a true cooperative network in New Mexico.

The expansion of the Co-op to areas outside of Albuquerque has presented a new set of challenges in terms of policy governance. How do we include our new communities in representation given the geographical distances? How can we cultivate and sustain an inclusive approach so that management, staff and community members have a sense of cohesion and support? The Board’s Governance Awareness committee has developed plans and done outreach to welcome and include active participation by members in La Montanita’s expanded sphere and there is excitement and lots of new learning and vision in that effort. We intend to implement some form of remote video and/or audio conference technology in order to bridge the miles and work with the membership of Gallup and Santa Fe to create a stronger and broader Co-op web that reaches more and more New Mexicans.

The Board’s Member Linkage Committee continues with its work of holding “Coffee with the Board” events where we hope to build awareness and involvement between the general membership and the Board of Directors. These events are an opportunity for sitting Board members to

pique the interest and participation of members toward Board involvement and perhaps toward the interesting and rewarding work in committee done with other intelligent and dedicated co-op members. At the least, “Coffee with the Board” can be a forum for members to get to know the Board, voice whatever ideas or questions they have and chat about their concerns as members/owners, large or small.

The Social Responsibility Committee grows ever closer to the development of a group of tools that would enable the membership to inquire broadly into the question of “who are the suppliers and how do they practice?” This exploration includes making it possible to access information about suppliers’ labor practices, and their corporate stances on GMO, organic practices and energy resource use. This committee is also working to incorporate a vision of socially responsible business practices into an ENDS statement and to integrate that into Board policy.

On other fronts, we’re in the seed stages of exploring the feasibility of a non-profit foundation, which would create a vehicle to provide education and service to the community based on cooperative principles. The foundation would advance the values of sustainable living and work in concert with the Co-op to increase food literacy, particularly in schools. Those of us on the Board would welcome any reports, suggestions or ideas from folks in our co-op community at large who have done a project like this or know of something similar. The Board of Directors can be reached at www.lamontanitabod.com and we’d love to hear from Co-op members, national and local, on any topic of interest.

Summer is Here! Go Fishing!

Nordic Naturals

S

ummer is already upon us, and it is a great time to think “healthy fats”! Why? Because our bodies are active — swimming, hiking, backpacking, running and enjoying the opulence of summer! The added boost of omega-3 fatty acids can make all the difference!

Omega-3 fatty acids support some very important functions in our bodies by: • Maintaining energy production, circulatory health and a healthy metabolism • Supporting communication among cells • Supporting proper immune function • Nourishing the active tissues of our bodies, such as brain, eyes, heart, kidneys and adrenal glands and joints • Promoting positive mood, improved memory function, well-being and stress management • Lowering harmful homocysteine levels

Member of International Society of Arboriculture and Society of Commercial Arboriculture ISA Certified, Licensed & Insured

232-2358

www.EricsTreeCare.com “Your Professional Team of Arborists” “ISA” Certified Arborist Certified Tree Workers on Staff All EmployeesFirst Aid & CPR Certified “Care About Your Air” We use B20 Biodiesel Alternative Fuels in our truck and chipper

Fish vs. Fish Oil Both fish and fish oil supplements are very important sources of important Omega-3 nutri-

get your omega

3!

ents. With the threat of mercury and other pollutant contamination in some fish sources and the difficulty of meeting daily intake needs through diet alone, fish oil supplements are certainly a great option.

Cod liver oil should demonstrate exceptional quality in raw material, refining process and freshness levels, showing heavy metals measured in ppb with dioxins and PCBs measured in ppt. But if cod liver oil conjures up some unpleasant memories associated with grandma, you can be assured that Nordic Naturals has solved that problem. Nordic Naturals oils consistently test 10 to 30 times fresher than the competition and there is no fishy aftertaste. Add delicious, natural fruit essences to the gel cap and the oil plus some third party testing and you have a winner! Nordic Naturals is the only cod liver oil on the market made exclusively from Arctic Cod offering the highest levels of EPA and DHA, as well as natural vitamins A & D. It is molecularly distilled using leading edge, low heat and low residence time technology. Exceptional freshness and purity levels offer maximum absorption and results.

Overfishing: A Global Issue Nordic Naturals is greatly concerned about this issue and has been monitoring the hot spots of overfishing since its inception 8 years ago. The company’s firm policy has always been to utilize fish species that are not endangered and to harvest them from waters that are not overfished. In addition, Nordic Naturals also ensures that the fish harvested are utilized 100% for human or animal consumption. While there have been concerns regarding the potential overfishing of Arctic cod, it is important to note that overfishing only applies to Atlantic cod and Rock cod.

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

June member benefit All current Coop Members can take one free week of classes at Silent Thunder Center for Asian Studies. Just show your current Coop membership Card!

For classes call 265-3112 www.silentthunder center.org

Silent Thunder Center for Asian Studies

co-op news

june 2005 7

General Manager’s Column We continue to grow our purchases of locally produced business to the farmer’s markets, where they are able to food, and these purchases are now very close to twen- command higher prices. We understand the importance ty percent of our total product purchases. We are grate- of price in our stores, but we also understand the great ful for your support of these products and the sales value that our local producers provide to their communigrowth that you are providing with your purchases. We ties, our region, and our cooperative. We are working currently buy from over 300 with several of our producers local producers and the quality to increase their sales with us, and variety continues to grow. and we are attempting to create There is, unfortunately, a dark a true partnership to make sure side to this success story. Many the value equation works for of our local producers are curthem as well as us. rently experiencing intense financial strain due to increases We encourage you to consider in many of their costs and the more purchases of these local large increase in the price of fuel products when possible. Our over the past two years. Their local eggs are a great value the inside scoop transportation costs alone have now in their peak production recently doubled. We have seen for the year. Local produce several of these businesses close over the past several quality and variety are improving and will just get better months and we are committed to supporting these indi- in the months ahead. We have locally produced milk, viduals to prevent further failures. bread, bagels, honey, salsa, jams, jellies and much more. Look for our “Co-op Local” signs throughout the The next several months are critical to the farming pro- store, and join us in supporting our friends and neighducers as their meat, dairy, and produce comes into full bors who bring us this fabulous local bounty. production. Many retail stores are no longer an outlet for them as the price of large agri-business products We are grateful for your support of La Montanita and has fallen, increasing the price spread between agri- we look forward to seeing you soon at the Co-op, business certified organic and our clean locally produced items. Many of our producers have shifted their C.E. Pugh

Letter to the Editor Dear Editor, At their best, coops offer an alternative to the corporate food industry and are places that can reflect the "gift of food" vision articulated by Vandana Shiva (May Coop Connection, Special Feature). I belong to the Coop because I believe in that vision, and I do not support corporate control over and profit from something as vital as food.

I was grateful, then, to read "Who Owns Organic?" in the Connection. For those of us who wish to disengage as much as possible from corporate dominance of life, this information is essential, and I am glad to have a store that recognizes the need to educate about this issue.

It seems particularly unfitting that a Coop that ascribes to Shiva's approach to food systems would on the same hand engage so fully in corporate food industry practices.

As a coop member, I would encourage La Monanita Coop to "divest" completely of any of the products owned by corporations that clearly run counter to Coop ideals of wholeness, health, and justice in the food industry in favor of supporting those on the list of family-owned companies. Further, I ask that the Coop identify the corporate-ownership of products prominently in the store and on the shelves or display cases with products owned by conventional sector parties.

That being said, I question La Montanita Coop's inclusion and prominent display of Odwalla products (two display cases, aisle signage) given that it is a Coca Cola product. There are boycotts of Coca Cola products in dozens of countries around the world in response to that company's corporate pillage of communities and cultures.

For my part, I have posted the "Who Owns Organics?" chart near my shopping list and will let it guide my food purchases and my continued activism in support of healthy food systems.

Coop Response

way for members to let us know what they want and what they do not want. We are proud to serve conscientious people, like you. We hope many more people read that page and will make their choices accordingly. Our members’ purchases decide what products stay on our shelves and which disappear. We urge you to choose Sunrise Juice (our local juice option) over Odwalla, Knudsens or Santa Cruz juices, all of which are corporately held companies.

Hi Alice, Thanks so much for your letter. Since 1976 when our Coop began, we have struggled with many issues. Having been involved with La Montanita Coop for over 20 years, I remember clearly the passionate discussions we had when we made the decision to carry meat, fish, coffee and other products. Continuous education is one of the cooperative principles on which we base all our decisions. We believe it is our mission to educate people so they can make wise consumer choices that are most appropriate for their beliefs and enhance their lifestyle.

What we have come to understand is that we serve an incredibly diverse community and that it is our duty to welcome and serve all members. To forward our mission and in keeping with the cooperative principles we uphold, we will always do our best to educate our membership. The information in the May Coop news centerfold “Who Owns Organic” was a small part of that ongoing process. However we also believe that it is not our job to make people’s decisions for them. Each of us must decide for ourselves what we eat, purchase and support.

When a product doesn't sell, we pull it off the shelves and no longer carry it. That is the clearest

Regards, Alice Schuda

Our longstanding commitment is to our local products and producers. Our Coop will always do our best to provide local options and highlight those options in our newspaper and in other promotions. We do not promote corporately held products. However, our regional and national Coop Grocer Associations, with whom we do group purchasing to offer the best possible prices, will often work with national, corporately owned organic foods companies on items of wide appeal.

You will see these items in our monthly “Coop Advantage Program (CAPS)” sales flyers and quarterly Coop only coupon books.

Thanks again for your letter and your support of your community owned Coop.

In cooperation, Robyn Seydel Membership Coordinator, Newsletter Editor

Calendar of Events 6/6 Social Responsibility Research Committee, 5:30pm 122 Tulane 6/8 Member Linkage, 5:30pm Valley Coop 6/9-11 CCMA Conference 6/21 Board of Directors Meeting, 5:30pm Immanuel Church 6/28 Finance Committee Meeting, 5pm Coop Annex

SHOP COOP

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Sampling her teas for anyone needing an energy bost, Alisa Trinzone-Davis with her local line of Kombucha Teas.

Jamming! L ocal vendor Heidi and her tasty jams.

Co-op Cashier Ife Fiduusola, selling his hand- made batik shirts at the Co-op Welcome Days.Originally from Nigiria, Ife teaches batik at the Pino Elementry School.

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Local Vendor- Anne McCrimmon enjoyed the day promoting her extensive line of herbal products.

Anna & Phil presented the world’s first USDA-certified organic whole food dietary supplements formulated by Phil’s father, a widely recognized expert on nutrition and health.First Organics are available at the Gallup Co-op.

Co-op Member Spotlight : S t e v e M i l l e r Coop: How long have you been a member/owner?

S.M.: Moving back in 2001, my wife, Carrie, and I immediately joined La Montanita seeing it as an alternative to the corporate grocery industry.”

Coop: Would you consider yourself an active member?

S.M.: Yes. I got involved several years ago when Eric Chrisp told me there was a vacancy on the board. I applied and was appointed for an unexpired term. One of the areas I chose to focus as a board member was social responsibility. It was just becoming a committee and it was a natural for me. One of the first tasks of the committee (after establishing our identity and defining terms) was to begin to figure out how the products offered by La Montanita reflect social responsibility values. Some of that information is available on the web and through the research of others on national brands, but holding local producers accountable is often more difficult even though they might be very much more socially responsible simply by being more connected to the local community.

As part of researching products, I chose to look at the milk products carried by the Co-op. Information on Organic Valley and Straus was abundant on the web and in Utne Magazine. But Rasband, our local dairy, seemed to have nothing relevant published. After several calls what I discovered from Scott is that Rasband is a family owned business with no stock owned by anyone else. Scott Rasband’s cows produce all the milk sold by the dairy, so he has total control. He raises his own hay, and it is basically organic, except that once in a while he has to spray for weevils or he’ll lose all his alfalfa. He buys grain (corn, cotton seed, etc.) which is not always organic because he can’t find a source for it. He also uses some vitamins and minerals that may not qualify as organic. He does not use growth hormones or routine antibiotics. There are many considerations in what milk to buy. As I read about environmental impact, health factors, and economic impact, being local is a very high priority. I won’t intentionally buy milk with growth hormones, and I want producers to work toward being as organic as they can. Rasband qualifies. I was glad to get the information I did.

Coop: Are you still on the board?

S.M.: No, but I have stayed an active member of the Social Responsibility Committee.

eat it

raw

june 2005 10

stay cool with raw food Everyone knows how to make smoothies, with fresh juice and fruit or veggies for a delicious raw foods treat. But if you are looking for some high protein savory delights that you can make without heating up the kitchen, take a gander at the following recipes:

BUY BULK & SAVE SOUPS TO NUTS, GRAINS AND BEANS

Recipes adapted and reprinted from the following raw foods web sites: www.living-food.com www.rawgourmet.com www.rawfoodinfo.com www.livingfoods.co.uk www.gardenofhealth.com

High Protein Sprout and Veggie Salad 2 cups of fresh sprouted organic lentils 1/3 cup finely shredded carrots 1/2 cup of raw organic tahini 1/4 cup of organic celery juice 1/4 to 1/2 cup of purified water 2 Tablespoons of organic lemon juice

PRICES THAT CAN’T BE BEAT

SHOP COOP!

Place sprouts into a bowl. Pour raw organic tahini, organic celery juice, purified water and organic lemon juice into a blender and puree till smooth (consistency should be a bit thick...add more water if needed). Pour blend over sprouts and carrots, mix-in and enjoy!

Broccoli Salad

Los Poblanos Organics

1 1/2 cups of organic broccoli stem hearts (bite-size pieces) 1 cup of bite-size cut organic cauliflower pieces (florets) 2 TBS of raw organic tahini 1/4 to 1/2 cup organic celery juice dash of organic ground pepper juice of 1/2 organic lemon

www.LosPoblanosOrganics.com

681-4060

Peel the fiberous outer skin of organic broccoli stems to reveal the crunchy, inner heart and cut into bite-size pieces. Place in a bowl and mix with organic cauliflower. In a blender combine raw, organic tahini, organic celery juice, organic ground pepper and organic lemon juice. Consistency should be smooth. Pour sauce over the vegetables, mix and serve.

Put the pumpkin and sunflower seeds in a medium bowl and cover with water. Allow to soak for 6 to 12 hours. Drain, rinse thoroughly, and drain again. Put the soaked seeds and all the remaining ingredients in a food processor fitted with the metal blade. Process until smooth. mound the pate' in the center of a serving dish, cover, and refrigerate for at least 1 hour before serving. The pate keeps up to 3 days in the refrigerator.

Jicama Coconut Pate 1 1/2 cup raw walnuts 1 1/2 cup raw pine nuts 2 bunches fresh parsley 1/4 fresh coconut 1/2 jicama 1-2 red bell peppers Spices: 1/2 tsp. dill 1/8 tsp. liquid smoke 1 tsp. garlic pickle 1 tsp. tomato powder In food processor grind each nut and parsley separately (walnuts, pine nuts, coconut) until smooth. In a food processor mix nuts and spices (except jicama and bell pepper) blending until smooth. Spice to taste. Serve with jicama and red bell pepper 'chips.'

Raw Hummus 1 c. chick pea sprouts (sprouted overnight) Juice of 1 lemon or lime (I prefer lime) 2 T. fresh orange or lemon juice 1 clove garlic 2 T. raw tahini Optional seasonings: ground cumin, spike or sea salt to taste, chives, paprika, cayenne pepper Blend all of the ingredients. Add water to thin to desired consistency.

Sunflower Pate 3 cups sunflower seeds, soaked 8-12 hours.

Sprouted for 2-4 hours 1 cup fresh squeezed lemon juice 1/2 cup chopped scallions 1/4-1/2 cup raw tahini 1/4 cup liquid aminos, or 2 tablespoons shoyu, or pinch of sea salt with add'l water (optional) 2-4 slices red onion, cut in chunks 4-6 tablespoons coarsely chopped parsley 2-3 medium cloves garlic, coarsley chopped 1/2 teaspoon cayenne pepper (or more to taste)

Seed Pate

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1 cup raw pumpkin seeds 1 cup raw sunflower seeds 1/2 medium red onion 2 tablespoons tamari 1/2 cup coarsely chopped fresh basil 1/4 teaspoon freshly ground black pepper

Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave out on counter) then thoroughly rinse and drain removing as many of the thin inner husks that float to the top as possible. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, liquid aminos, onion, parsley, garlic and cayenne

eat it

raw

until the mixture is a smooth paste. When thoroughly blended taste and adjust the seasoning. The pate will develop a stronger garlic taste in a few hours.

Pressed Red Cabbage Caraway Slaw 6 cups thinly sliced red cabbage (about 1/2 large cabbage) 1 large onion, sliced very thin 1 teaspoon sea salt 1 tablespoon caraway seeds 2 teaspoons Liquid aminos, or nama shoyu or additional sea salt Place vegetables in bowl. Sprinkle the sea salt, caraway seeds and Liquid aminos evenly over vegetables. With your hands, knead and toss the salad, crushing the vegetables in your hands for 5-6 minutes.

Almond Milk 1 cup sprouted almonds, blanched 3 1/2 cups filtered water When sprouting almonds, soak overnight, and sprout for 1 or 2 days. You will not be able to see the actual sprout unless you remove the skin, and then you will see it very clearly. Store them in the refrigerator in filtered water and change the water every two days to prevent fermentation. Keeps for up to a week.

To blanch almonds (without cooking them), first prepare a large bowl of cold water into which you have added two trays of ice cubes.

Then heat up some other water to a boil, turn off the flame, and put in the sprouted almonds for 7 seconds. Time the 7 seconds, while stirring, and stay with the pot. If you move away to do something else, you might not come back to your almonds in 7 seconds, and then you will have cooked them. Drain the almonds quickly through a colander and plunge the colander into the ice water. This stops the process of cooking immediately.

The almond skins will then pop off easily when you push them between your thumb and forefinger.

Process almonds in the blender with 1/2 to 1 cup of water until well blended, then add balance of water and blend again. Pour into a cotton or muslin bag or cloth and squeeze out all the milk. This is simple, plain almond milk. This milk can be enjoyed as is or flavored in various ways, with vanilla, honey, maple, fruit, carob, cocoa powder etc. Keeps for up to 5 days in the refrigerator, flavored milk keeps 1-2 days.

june 2005 11

Curried Chick Peas and Carrots with Almonds 1/2 cup sprouted chick-peas (also known as garbanzos) 2 large carrots, thinly sliced (use Salad Shooter) 1 red bell pepper, diced 3 scallions, minced 1/4 up sprouted almonds, blanched 1/2 cup Pine Nut Yogurt or Rich Yogurt 1/2 cup tangerine juice 1 tbsp. olive oil & flaxseed oil mixed together 4 garlic cloves, minced (or an amount that suits your taste) 1/2 tsp. fresh ginger, minced 1/2 tsp. ground brown mustard seeds 1/2 tsp. ground cumin 1/2 tsp. ground coriander 1/2 tsp. turmeric cayenne pepper to taste Celtic sea salt, to taste (optional) Put the chick-peas into a food processor with the "S" blade and pulse chop lightly. Not too much - you just want to gently break apart the peas so that they are easier to chew. Slice the carrots very thin. Mince the almonds with a mincing knife or cut into matchstick-size pieces with a knife. Put the chick-peas, carrots, bell pepper, scallions and almonds into a large glass bowl and blend in 1/2 cup of Pine Nut Yogurt or Rich Yogurt. Set aside. In a separate bowl, stir the tangerine juice with the oil and spices. Add this into the chick-pea and vegetable mixture and mix well.

Classical Homeopathy Visceral Manipulation Craniosacral Therapy

MARY ALICE COOPER, MD St. Raphael Medical Center 204 Carlisle NE Albuquerque, NM 87106

505-266-6522

Pine Nut Yogurt 2 cups pine nuts 8 oz. filtered water additional filtered water for soaking Soak the pine nuts in filtered water for 8 hours.

Rinse, drain and sprout for 8 hours. Rinse again.

Put the nuts into a blender with 7-8 oz. filtered water and blend to a fine cream.

Pour the cream into a muslin bag and squeeze out all the liquid. There should be approx. 12 oz. of liquid. Put the liquid into a wide-mouth glass jar, cover with cheesecloth or muslin cloth, and Let sit at room temperature for 8 hours (5-7 hours in hot weather). You will see the whey separate from the cream, which rises to the top. When it is done, put into the refrigerator for about 3 hours, so the cream solidifies more. To serve, scoop out the yogurt carefully as needed from the top, leaving the whey on the bottom of the jar.

After storage, the milk separates - so shake well before using. Save the leftover almond pulp to make cookies.

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health & healing Who are you? (homeopathically speaking)

by Ethan Miller, DHHP, HD, DMH “Know thyself” Thales eople are different. History provides many examples of the various systems that have been used to better understand human differences by classifying people according to types or constitutions. The ancient Greeks classified people according to the theory of “humors” called phlegmatic, sanguine, melancholic, and choleric. The ayurvedic system of India has a threefold system of constitutional types defined by the “doshas” of vata, pitta, and kapha. The premise of all these systems is essentially the same: All humans share certain qualities or functions, but in any given individual one quality or function will tend to predominate, thereby defining a type. So, for example, we all have all the “doshas,” but in the individual one dosha (or sometimes more than one) will tend to be stronger than the others. This is as it should be. A certain degree of constitutional imbalance is still consistent with a state of health in the individual. However, the healthy predominance that defines the type can easily pass over into an excess, or an unhealthy degree of imbalance. The therapeutic value of typological systems lies largely in their ability to understand and correct these characteristic imbalances of each type.

P

Homeopathy also defines a system of types, usually referred to as constitutions. It is important to remember that a constitution is defined by an individual’s way of being, his state of health, and not by his diseases or symptoms. This point is often lost in the homeopathic literature on constitutions.

The homeopathic constitutions are named for the homeopathic remedy which has the closest affinity with the characteristics of each type. This remedy will always be important for a person of that constitution because it has the power to correct the problems caused by the characteristic imbalance of that constitution. Some of the primary constitutions and their characteristics are as follows: Calcarea Carbonica – they are down to earth people, open and unpretentious, enjoying the simple pleasures of hearth, home, and a hearty meal.

They prefer stability and can be made anxious by change and new challenges. They have a tendency to overweight and may show slow development, especially as children.

Silica – they tend to be quiet and cerebral and deep internalizers. They have a strong sense of principle and, though timid, will stand up for what they believe in. Physically they may be thin and frail with poor stamina. They are prone to self doubt and anticipatory anxiety.

Phosphorus – they are enthusiastic, creative types with high energy and a dramatic flair. They are natural entertainers for whom delivering a good story is more important than accuracy. Their weak point tends to be in their throat and lungs, and they can be subject to the fears and anxieties conjured by their active imaginations.

Pulsatilla – they are soft and emotional. Consolation and emotional support are important to their sense of well being and their priority in life is to be connected with others. They may have a weakness for cheese cake. They are changeable, and their moods and symptoms will tend to shift and vary. It is often thought of as a predominately female constitution.

Sulphur – with their outgoing energy they are natural leaders but they are not always sensitive to the strong effects they can be having on others. They are big picture people with a sometimes inspired insight into life, but they are not necessarily concerned with details, neatness, or follow through.

Lycopodium – they have an intellectual aspect and tend to be less developed physically than mentally. They are also frequently found in leadership and management positions. They may tend to mask their insecurities with an assertive façade or by status seeking. The digestive system is often a source of trouble for them.

Those who are already familiar with ayurvedic constitutions will find close parallels with the homeopathic approach.

Vata types will tend to be either silica or phosphorous. Silica is closer to the cerebral ether type, while phosphorous is more like the enthusiastic, airy vata. Pita types will tend to be either sulphur or lycopodium. These are the leaders, executives, and innovators, with an abundance of fiery energy. And kapha types are likely to be either calcarea carbonica or pulsatilla. Pulsatilla represents the emotional water type, while calcarea is the stable, earthy type.

Talking Dirty

with no harm done. But it is now certainly apparent that nature never intended that protective mechanism to be used as continuously as it is today. The result is that layer on top of layer is secreted until its accumulation thickens to 3/8 inches or more thick. Even the US Health and Human Services, in a rare display of candor, admitted several years ago that 'over 90%' of Americans are walking around with clogged colons.

M

odern lifestyles put tremendous toxic strain on the vital organs and glands associated with digestion. The stomach is perpetually stuffed with denatured foods taken in incompatible combinations. The liver is swollen and strained with the effort of breaking down massive intakes of animal protein and fat as well as drugs and poisons. The pancreas balloons to abnormal size owing to the constant demand for digestive enzymes to process foods lacking enzymes. The colon gets lined with layer upon layer of glue-like crud that poisons the bloodstream.

get them at your

COOP

Though it requires individual effort, self-discipline and personal responsibility, preventative health care is always a good investment, in time as well as money. Once you fall ill, it takes a lot

Even the US Health and Human Services, in a rare display of candor, admitted several years ago that ‘over 90%’ of Americans are walking around with clogged colons.

Of all the vital organs in the body, the one that suffers the most abuse from modern dietary habits is the colon. All right, it's a dirty subject. But what if no one talked about it? More people have problems with their colon than most people realize.

Our colons were intended by nature to function as smoothly flowing sewer systems in order to promptly flush digestive wastes from the body.

Instead, they have become stagnant cesspools, the physiological equivalent to a festering pile of uncollected garbage or a broken toilet that continues to be used for defecation.

The intestine of the average American and European carries within it over 5 pounds of putrid, half digested red meat... plus ...another 5-10 pounds of foul toxic mucus waste impacted for years in the folds of the colon and small intestines.

Why does toxic waste and food taken in wrong combinations accumulate in the small intestine and the colon? When food that is not wholesome, combined incorrectly, or is harmful to the body reaches the stomach, word is immediately sent from the stomach to the mucus manufacturer, warning, 'Get busy, the enemy is on the way!' We know that mucus starts to be produced immediately, and the colon and small intestines are lined with it. 12-18 hours later, when the poisoned or harmful food from the stomach finally enters the small intestine and then the colon, the latter is well prepared with a layer of mucus lining, so that the body does not absorb any of the poison. The same holds true of the small intestine.

Were this to happen once or even several times a month, this mucus, having been used, would disintegrate and slowly be discharged from the colon

more time and costs a lot more money to acquire good health again. Furthermore, every time you lose your health the road to recovery gets longer and rougher, demanding a growing investment for diminishing returns. By investing in your immunity now, you insure your future health and guard your life at minimum cost.

There is a saying, ‘death begins in the colon.’

There is no healing “magic bullet.” But there are ways that work. The best methods include improvements in nutrition (what we eat and drink), and cleanses.

For example, no one makes any money telling you to drink more water, which is essential for a healthy colon. In addition to learning about nutrition, many people have had great results from doing different cleanses of the colon, kidney, liver and gall bladder. The MOST important cleanse to do is colon cleansing, because if you have a dirty colon with impacted fecal matter, this will create extra toxins that the other organs then have to continually detox. Look for a good intestinal cleanse product at the Coop. Look at the ingredients for herbs such as senna leaves, cascara sagrada, barberry rootbark, ginger, garlic, turkey rhubarb, flax seed, apple fruit pectin, pharmaceutical grade bentonite clay, activated charcoal, psyllium seed and husk, golden seal, slippery elm, marshmallow root, and fennel seed. These are all herbs that are very good detox herbs, but the product does not have to contain all the herbs. I have a complete regime that I will be more than happy to provide you with at no charge. E-mail me at nalinigoordial@direcway. com if you are interested.

by Nalini Goordial N.D. Credits: HPS, Dr. Marijah McCain, and Dr Richard Schulze

KEEP YOUR $$ AT HOME BUY LOCAL KEEP YOUR $$ AT HOME 12

june 2005

special section Member to Member Community

Resour ce Guide Entertainment, Gifts and Retail Establishments continued from page 4 Beyond Borders Global direct imports featuring Coop artisans and products 111 Carlisle SE Nob Hil Center 255-6166 5% Discount to current Coop members Gallery One One of a kind art, gifts, jewelry, fine natural fiber clothing and more Beverly Johnson Nob Hill Center 268-7449 5%Discount to Members

Pueblo Loft Kitty Trask American Indian works of art Nob Hill Center 268-8764 10% discount for members Green Building Building and Home Repairs Maureen Poulas Custom ceramic tile installation for bathrooms, kitchens, patios etc.

Portfolio and references available, free estimates.

701 JeffersonNE 505-266-7567 Special Considerations: November-March10% Discount,

April-Oct 5% discount, additional 5% for lifetime members Elemental Resources Christopher J. Dow Electrical contractor, solar/wind energy Valerie Lyn Dow Certified consultant, feng shui design, building biology consulting 505-301-5123 dowenerchi@earthlink.net Special considerations: 10% off services to all members, some trades considered

HAPPY TRAILS: Volunteers for the Outdoors The New Mexico Volunteers for the Outdoors (NMVFO) is an all volunteer organization that has been organizing groups of individuals to participate in projects that improve New Mexico's back-country hiking, bicycling, and horse trails along with other outdoor public recreation areas since 1982.

The projects vary widely in complexity and exertion. Each is classified in one of three levels – moderate, intermediate, or strenuous (indicated by Pulaski ratings) – to help volunteers understand what to expect and to help match their capabilities with the tasks. All projects involve outdoor physical activity in a variety of weather conditions, and all have activities that can be tailored to meet individual tastes. All are welcome to volunteer, but for safety reasons please don't bring pets on projects. A parent or guardian must accompany children under 18. If you have any questions, please call the project leader or the office at 884-1991 or 1-888-836-5553 for more information.

Project details are subject to change at the last minute, so call the project leader or the office a few days before the scheduled start to get the latest information. Late breaking information is also posted on their website, nmvfo.org on the HOT NEWS! page. Volunteers should bring work gloves, sturdy boots or shoes, long pants, long-sleeved shirt, rain gear, hat, sunscreen, snacks, and water. If you are camping, bring camping equipment (e.g., tent, sleeping bag, flashlight or lantern, etc.), warm clothing, plates, cup, eating utensils, and food (except for provided meals). On overnighters NMVFO provides some meals, again check with office or project leader. The VFO or hosting agency will usually provide all tools unless otherwise noted.

For more information go to www.nmvfo.org or call them at 884-1991 or 1-888-836-5553. Sign up and help with the following projects:

National Trails Day Sat., June 4 Contact: Bill Velasquez bvelasquez@gardnerzemke.com 505-881-0555 A national day to celebrate trails and the people who work on them. We will have several projects in the Sandia foothills. T-shirts to the first 100 people who sign up at REI by May 15th. Sponsored in part by REI. Gutierrez Canyon #2 Sat., June 11 Contact: Marty Sanchez mvsanchez@sacbeemail.com 505-861-6920 Continuation of our May 14 project building new trail in the City of Albuquerque’s Open Space near Cedar Crest. Work will include new tread construction, berm removal, drainage structure installation and possibly building retaining walls.

Coronado State Park June 18-June 19 Curtis Hogue crhogue@wilsonco.com 505-797-2861 (evenings) We’ll be constructing the first of two masonry entry walls.

Lots of work for everyone and all experience levels.

help fix a trail

Grass-Fed Beef For Your Health

Pecos Backpack XII June 18-June 26 Kevin Balciar Kevin@soleilwest.com 505-293-1477 We will be working the trails in and around Pecos Baldy Lake. Come for the weekend or the entire 9 days.

Rio Chama Raft Trip July 15-July 17 Ray Peale trpeale@msn.com 505-473-9670 We’ll be building steps which access campsites along this world renowned river; a unique trip which should be experienced by every NMVFO member. Limited to 8 volunteers.

Wholesome food for your table: From start to finish...

Trampas Lakes Backpack July 22-July 29 Ray Peale trpeale@msn.com 505-473-9670 We’ll be working in the spectacular Trampas Lakes area of the Pecos Wilderness re-routing and repairing existing trail. A backpack of 5 miles is required. Work for a weekend, the whole week, or anything in between.

Free range • no antibiotics • no artificial growth stimulants • no grain • no feedlots

Body-Centered Counseling

too hot to cook? get your treats at

MilnesandGrassFedBeef.com 505.273.4237 Milnesand Grass-fed

Beef 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

june 2005

the

coop deli

for a complete review of the health benefits of grass-fed and finished animal products visit the website: www.eatwild.com 13

community

forum

june 2005 14

Summer Reading: Local Authors,

LOCAL PRESS

June

member benefit!

All current Coop Members can take one free week of classes at Silent Thunder Center for Asian Studies. Just show your current Coop membership Card Choose from: Tai Chi: Tues. 7:30pm, Sat 11am Meditation: Mon-Thurs 9-10pm Ta e k w o n d o : M o n / W e d / F r i 6:30pm and QiGong: Mon/Wed 10am, Tues/Thursday 5:30pm •

Silent Thunder Center for Asian Studies

265-3112 silentthundercenter.org

La Alameda Press La Alameda Press began on a kitchen table with the production of Kate Horsley’s novel Crazy Woman in 1992, and they are still at it. With over 60 books in print they are one of the Southwest’s premiere small presses with a national reputation for making beautiful books of artistic and cultural merit. Though they began with a mission to promote New Mexico authors such as Miriam Sagan, Joe Somoza, Lisa Gill, Gary Mex Glazner, Judyth Hill, Anne Valley Fox (plus many more), they have also published other significant writers from around the country: Joanne Kyger, Nanao Sakaki, David Meltzer, Anselm Hollo, Andrew Schelling, James Koller, and Michael Rothenberg.

The press has been honored with numerous awards such as the 1996 Western States Book Award for Kate Horsley’s second novel, A Killing in New Town, and recently Anselm Hollo won the The Academy of American Poets’ 2004 Harold Morton Landon Translation Award for Pentii Saarikoski’s Trilogy. Many, but not all, of the titles are poetry because they believe poetry is an essential artform with all of its beautiful sincerity, various passions, brave experimentalism, and necessary wisdom. La Alameda has also produced the important book Cranes: The Noblest Flyers, which explores the natural history and cultural lore surrounding cranes throughout the world. They are distributed by the University of New Mexico Press.

a Book Review University of New Mexico Press Albuquerque’s Sharon Niederman has researched and written about our uniquely beautiful and harsh land, our lifestyles, folkways, food, and much more. She is the author of A Quilt of Words: Women’s Diaries, Letters & Original Accounts of Life in the Southwest 1860-1960, and editor of Shaking Eve’s Tree: Short Stories of Jewish Women. (And we are most pleased to say a longtime Coop member.) She deftly puts much of this extensive knowledge and understanding to good use in this, her first novel. In Return to Abo: A Novel of the Southwest we get to know three generations of women – Maggie Chilton, her

mother and teenage daughter – as they cope with their relationships and the influence of rural traditions and contemporary change on their lives. We experience the rural town of Monte Alto (near Salinas – could be Mountainair) where the hairdresser, rancher, newspaper publisher, mayor – all the locals in this small town ring with true New Mexico flavor.

They are portrayed with honesty and gentle humor. The scene is so familiar – you can smell and taste the chile stew, and you can hear the people of this drought-stricken land talk about the environmental and economic issues engendered by development.

Book reviewed by Ruth Imber

Community Education erda Gardens Uncover the mysteries of medicinal herbs, learn how a beehive works or pick vegetables with your children to make sushi on the spot.

These are just a few of the activities offered by erda Gardens and Learning Center at Los Poblanos this summer.

OUTPOST Performance Space 210 Yale SE for more info call 268-0044

Upcoming Summer 2005 SUMMER YOUTH JAZZ ENSEMBLE CLASSES JUNE 7-JULY 27 :: two 4-week sessions BEGINNNING, INTERMEDIATE & ADVANCED LEVELS

JUNE 23-AUGUST 25

summer thursday jazz nights curated by Paul Gonzales

ûS

JUNE 24

Ojos de Brujo National Hispanic Cultural Center

at the

New Flamenco from Barcelona Sponsored by First State Bank

visit our website—www.outpostspace.org

The workshops are free for erda Gardens members and half price for Los Poblanos Organics members, but the public is always welcome to discover the beauty of the Los Poblanos farmlands and learn a bit about traditional New Mexico agriculture along with organic farming.

Unless otherwise indicated, all workshops will be at erda Gardens and Learning Center on the Los Poblanos farmland, 4805 Rio Grande.

Here's a list of what's on offer this summer, starting with the adult workshops followed by workshops for children and families: How to Use Medicinal Herbs with Rasa Lila, ND. This will be a hands-on workshop on how to make tea, salves, and tinctures to boost your immune system and improve your general health.

There will be a $5 fee for materials. Wed., July 27, 12:30-2pm.

Storytelling Theory with Estelle Emmett. A fundamental skill of Waldorf educators and parents everywhere. Learn why telling stories to children is important for developing language skills and how the use of metaphor helps children embrace life's challenges. Wed., July 27, 12:30-2pm.

For the Kids: Busy Bees. Persephone Wilson will teach us about the organization of the hive. Who is the queen bee? What are the work-

er bees? Workshop includes a look inside the hive at the honeycomb for those who can keep still long enough, a taste of honeycomb and your own beeswax lipgloss to take home. Sat., July 9, 10-11:30am.

Waldorf and Mother Nature. Sally Rutledge will lead a Waldorf education-inspired art experience for your children. Waldorf education and biodynamic farming used at erda Gardens both come from Rudolf Steiner. Sat., Aug. 6, 10-11:30 am.

Let's Make Sushi! Dre Maher will show us how to make this healthy snack. You'll help chop, assemble and then eat delicious vegetable sushi together at the Garden. Sat., Sept.

10, 1-2:30pm.

Workshops are held in the south front fields of Los Poblanos Ranch next to the erda Gardens shed. Call 610-1538 to register for workshops. If you have questions about the Children's Workshops, call Heather at 771-3121.

summer fun at erda

fun for

folk

june 2005 15

ABQ Folk Festival: Fine Tune Your Spirits!

T

he Albuquerque Folk Festival celebrates its seventh year at the State Fairgrounds (NM Expo), offering a one-day festival for our community that is filled with song, acoustic music, arts and crafts, storytelling, and dance. Albuquerque’s annual folk event will be held on June 18, 2005. Festivities begin at 11:00 a.m. (gates open at 10:30) and end at 11 p.m. Join us for our Evening Dances with an indoor Contra dance and a swinging “Barn Dance Under the Stars” with Michael Hearne & South by Southwest, both beginning at 7:30 p.m.

The Albuquerque Folk Festival brings our community together to share in multicultural folk experiences including performances, workshops, and open jamming sessions. There is something for everyone, all day long and well into the evening. It is an opportunity to participate, learn and share in the folk traditions of music, song, dance and art.

Our performers this year are all New Mexico artists, in celebration of the Tricentennial. They include Michael Hearne & South by Southwest, Syd Masters & the Swing Riders, Raising Cane, Bayou Seco, Michael Chapdelaine, Consuelo Luz, and Elliott's Ramblers.

Choose workshops for singing, storytelling, or dance. Bring your instrument and enjoy acoustic music workshops together with a full range of instruments including the guitar, fiddle, mandolin, banjo, bass, flute and pennywhistle.

(There will be an instrument check room on site, so you can feel free to leave your instrument in safe hands while you engage in other activities.

Be sure to bring it along!). There will be circles

for beginners, intermediate and advanced players, so don’t be shy. Bring the whole family and encourage the youngsters to participate in workshops designed especially for kids!

Get moving and meet new friends on the dance floor as you learn more about Square Dancing, Contra Dancing, Swing, Clogging, and other international dancing traditions including Irish Step and Scottish Country Dancing, Arabian Belly Dancing, Balkan, Hawaiian Hula Dancing and other international styles. Workshops end at 6pm with a mainstage jam and evening dances to follow. Stick around for FolkMADS’ evening Contra Dance with music provided by the Megaband, and a Barn Dance hosted by the Albuquerque Swing & Country Dance Club. The festival grounds are spread out both indoors and outdoors. Food and music vendors are eager to serve you throughout the day.

Tickets are available in advance at a discount at the following locations: Alma Music Center (Los Lunas) 866-4012; Encore Music, 8880722; Apple Mountain Music and Harp Shop, 237-2048; Marc’s Guitar Center, 265-3315; and Southwest Music, 881-2232.

Connect with other musicians, dancers, songwriters, artists or wanna-bes and have a great time playing with new ideas and new people or just enjoy the show. Regardless of your age, shape or size, you will find something to feed your spirit and excite your imagination at the Albuquerque Folk Festival!

International Flamenco Festival:

Creative Fire!

If you haven’t been living under a rug these past twenty years, you know about Flamenco in New Mexico! The National Institute of Flamenco calls Albuquerque its home, and it is the center for some of the greatest flamenco programs this side of the Atlantic. Flamenco, a folk art of music, poetry, and dance from the southern part of Spain, has emerged as a growing and diverse art form. But you don’t have to travel to Europe to see this majestic phenomenon. Our very own Duke City offers some of the finest artists of this fierce and elegant craft.

Eva Encinias-Sandoval heads up this year’s 19th Annual Festival Flamenco Internacional. It is the largest festival of its kind in North America and has been noted as one of the top five Flamenco Festivals in the world. In addition, this extraordinary festival offers ten fantastic days of incredible flamenco classes, performances, and gatherings. How often do you get to cross paths with the flamenco leg-

endary likes of Farruquita? She is just one of the dozens of talented artists who will grace our town with their creative fire.

Don’t miss this year’s featured performances of Yjastros, The American Flamenco Repertory Company on June 10th, 11th and 12th, Flamenco Expo, the semi-professional flamenco competition on June 13th, Compañia Andrés Marín with Ursula López and Elena Algado dancers from Ballet Nacional de Espana and Leonor Leal in “Asimetrias” on June 15th at the Lensic Theater in Santa Fe and June 16th at the Rodey Theater on the UNM Campus, Las Familias Farruco, Amaya y Fernandez in “Flamenco Dynasties” on June 15th at Rodey Theater and June 16th at the Lensic Theater in Santa Fe and Fiesta Flamenca a gala celebration of flamenco at its best featuring a star studded cast of flamenco masters on June 17th and 18th at the Rodey Theater. For more info call 277-1865.

KEEP YOUR $$ AT HOME BUY LOCAL

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P O CO R THINKE S T N E D N C INDEPE OL ECONOMI ES O H LU C A NEW S OOP V C L O O H OLD SC S S AGELE BOLD

12 GREAT REASONS TO BE A CO-OP MEMBER: 1. YOUR CHANCE TO SUPPORT A STORE that is committed to bringing you the highest quality organic produce, antibiotic and hormone -free meats, rBGH- free dairy products, imported and domestic chesses, healthiest grocery, bulk foods, fresh deli and juices, natural body care cosmetics, vitamins, herbs and more!

2. Member Refund Program: At the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases.

3. Pick-Up Our Monthly Newsletter full of information on food, health, environment and your Co-op.

4. Weekly Member-Only Coupon Specials as featured in our Weekly Sales Flyer. Pick it up every week at either location to save more than your annual membership fee each week.

5. Easy Check Writing AND CASH ($40) over purchase amount. We also accept ATM cards, VISA and MasterCard.

6. Banking Membership at New Mexico Educators Federal Credit Union, with many Albuquerque branches to serve you.

7. Insurance and Financial Counseling: Call Robin Chall 823-9537

8. Free delivery for seniors, housebound and differently-abled people.

9. MEMBER- ONLY DISCOUNT DAYS: Take advantage of our special discount events for members only — throughout the year!

10. Special Orders: You can special order large quantities or hard-to-find items, at a 10% discount for members.

11. General Membership Meetings, Board positions and voting. Co-ops are democratic organizations; your participation is encouraged.

12. Membership Participation Program: Members can earn discount credit through our community outreach committees or skilled member participation program. Please ask at the Info Desk for details.

Now More than Ever: Support Community, Support Cooperation

JOIN LA MONTANITA COOPERATIVE The Only Community- Owned Natural Foods Grocery in the Albuquerque Area MEMBERSHIP:

ONLY $15 ANNUALLY,

OR

$200 LIFETIME MEMBERSHIP

Nob Hill: Central & Carlisle, 505-265-4631 Valley: Rio Grande & Matthew, 505-242-8800 Wild Sage: Gallup, 505-863-5383 Market Place: Santa Fe, 505-984-2852