2005-11-CCN

c oop N o v e m b e r 2005

connection

Max and Mary- Co-op Shoppers and Vegetarians for 40 years

free

Local Living Economies: The New Movement for Responsible Business

by Judy Wicks, Business Alliance for Local Living Economies (BALLE) socially, environmentally and financially sustainable global economy must be composed of sustainable local economies.

Yet, tragically, from American “Main Streets” to villages in developing countries, corporate globalization is causing the decline of local communities, family businesses, family farms, and natural habitats. Wealth and power are consolidating in growing transnational corporations that wield alarming control over many important aspects of our lives-the food we eat, the clothes we wear, the news we hear, and even the government we rely on to protect the common good. By working cooperatively, locallyowned businesses and conscious consumers can create an alternative to corporate globalization that brings power back to our communities by building sustainable local economies, living economies that support both natural and community life.

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Old Paradigm of Continuous Growth Over the last ten to fifteen years, the socially responsible business (SRB) movement has made great strides in raising consciousness about the responsibility of business to serve the common good, rather than simply increasing profits for the benefit of stockholders. The triple bottom line of people, planet and profit has become a new measurement of performance for a growing number of companies that consider the needs of all stakeholders -employees, community, consumers, and the natural environment, as well as stockholders-when making business decisions. Yet, problems have continued to worsen around the globe. All natural systems are in decline, global warming is accelerating, wealth disparity is increasing, and wars over dwindling natural resources pose a growing threat. Clearly a new strategy for building a just and sustainable global economy is crucially needed.

The forced buy-out of Ben & Jerry’s, a movement leader and innovator of the multiple bottom line, by the international conglomerate Unilever in the fall of 1999 was a wake-up call for those who had looked to that company for innovative leadership. Many other model companies in the SRB movement have recently been sold to multinational corporations: Odwalla to Coca-cola, Cascadian Farms to General Mills, and most recently eighty percent of Stonyfield Farms to the parent company of Dannon yogurt. The sale of these businesses collectively demonstrates that companies committed to continuous growth and national branding, though financially successful and even environmentally friendly, end up detracting from, rather than contributing to, the creation of a democratic society where ownership, power, and prosperity are widely shared.

IN COMMUNITY WE TRUST

Building an Alternative Businesses in local living economies remain human-scale and locally-owned, fostering direct, authentic and meaningful relationships with employees, customers, suppliers, neighbors and local habitat, adding to the quality of life in our communities. Decentralized ownership spreads wealth more broadly and brings economic power from distant

Breaking the Chains: Buy Local, Buy Co-op, Buy Fair Trade or Buy Nothing!

Beginning November 25, Buy Nothing Day he great majority of consumer dollars are spent each year in November and December. Let's encourage each other to make this a greener and more humane holiday season. Be a Green Star!

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While local and organic local food, fiber and bodycare products have made great strides in recent years, family farmers and farm workers continue to struggle to make a living, sweatshops continue to proliferate in the fields and factories, and multinational corporations are gradually conquering organic businesses.

PLEASE ASK: Are you purchasing from a community owned or locally owned, independent business? Is this product genuinely ecological & healthy? Is it certified organic? Is it Fair Made & Fair Trade? How far did it travel? Did the producer receive a living wage? Is the

company that makes or sells this item socially responsible? What would be an organic, local, and Fair Trade or Fair Made alternative?

Prioritize purchases from cooperatives, unions or collectives.

Search for clean, organic and sweatfree clothing at www.cleanclothesconnection.org/search.asp. The Organic Consumers Association believes that the next step in this greening and re-localization of the global economy is to take a more visible public stand. By working together, across communities and national borders, we can leverage the enormous collective economic clout of ethically conscious consumers. To move us along this road, OCA invites you to participate!

Help Break the Chains: Please contact them at www.organicconsumers.org for more information.

Feasting Time is drawing near!

La Montanita's Meat Department has the finest local, organic and free range turkeys for your tables. Order sheets are at the Info desk at both locations. Sample delicious local organic or natural turkeys before you place your order!

Turkey Tastings • Sat. November 5th 1-3pm In Albuquerque at the North Valley Location, 2400 Rio Grande Blvd.

And the Santa Fe Location, 913 West Alameda Sunday November 6th in Albuquerque at the Nob Hill Location Turkey Order Deadline: Mon. November 14th Call any of our stores, Nob Hill: 265-4631, North Valley: 242-8800, Santa Fe: 984-2852, Gallup: 863-5383 Taste the Fixins • Sat. November 5th 1-3pm In Albuquerque at our North Valley Location And the Santa Fe Location, 913 West Alameda Feasting Made Easy!

Sun. November 13th, Sat. November 19 and Sun. November 20th. At the Nob Hill Location Only: Sample all the special dishes included in the Nob Hill Deli’s Thanksgiving Dinner and let our Deli cater your dinner for you — natural and organic for up to four people. Call Mathew at the Nob Hill Deli to order: 265-4631 Ext 2.

CO-OP

from 1-3pm

holiday tasting festivals

boardrooms to local communities where there is a short distance between business decision-makers and those affected by the decisions.

What is not available locally is sourced from communitybased businesses and small farms in other regions and countries in an exchange that benefits the communities where products and resources originate. Global interdependence is based on trust, mutual respect, and reciprocity, rather than exploitative resource extraction and sweatshops.

Local living economies spread business models, not brands.

Rather than expanding in the conformist, cookie-cutter style of the industrial era, entrepreneurs seek to diversify, creatively addressing the needs of their community through new business ventures that increase local self-reliance and sustainability. Addressing the deeper needs of their communities, local business owners can provide more fulfilling jobs, healthier communities and greater economic security in their bioregions. Success can mean more than growing larger or increasing market-share. It can be measured by increasing happiness and well being, deepening relationships, and expanding creativity, knowledge, and consciousness.

Capitalizing for Life To provide sufficient capital for growing local living economies, the old paradigm of measuring success simply by maximized profits must also change for investors. In a living economy, investors seek a “living return”-one partially paid by the benefits of living in healthy, vibrant communities. By choosing stock market investments, citizens take capital out of local economies, and give more power and control to boardrooms in far away places, where the well being of local communities is not a priority. By investing our savings in community funds that loan money at affordable rates to small businesses, neighborhood projects, and housing developments, we receive a living return of improving the quality of life in our own communities. continued on page 7

11th Annual Nob Hill

Holiday Shop & Stroll Thursday December 1, 5-10PM Central Avenue will be closed from Girard to Washington to allow for traffic free shopping and neighborhood shops have extended evening hours. As usual you can expect to find the street filled with Santa, carolers, magicians, colorful street entertainers and musicians as well as many of your friends and neighbors.

At the Co-op there will be special musical entertainment and natural foods holiday treats to sample. This year La Montantia Coop will be sponsoring our annual Make a Child Smile Giving Tree that works to get gifts for children in need in our community. Pick an ornament off our tree, make that child’s holiday wish come true and bring the gift back to the Coop wrapped with the ornament that has the child’s name on it. We will make sure that the child or children you have chosen get your special gift.

Once again we will be working with New Mexico Department of Children, Youth and Families, Peanut Butter and Jelly Day School and Enlace and other caring organizations.

Sample Goodies at your CO-OP!

Each year the Nob Hill wide Shop and Stroll event also partners with a charity. This year the Salvation Army will have bell ringers collecting donations at several locations in Nob Hill and there just could be some local celebrities around to encourage your giving!

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

Albuq., NM 87104 242-8800

Co-op Board of Directors Elections:

Meet the Candidates!

Cast your vote between Nov. 1-14. Bring the ballot to any Co-op location or put in the mail. Each of the 6 candidates for the Co-op Board of Directors were asked to respond to 3 questions. Their responses appear here along with a personal statement.

Gallup 105 E. Coal Gallup, NM 87301 863-5383

1. Describe your involvement with La Montanita Co-op.

Santa Fe 913 West Alameda Santa Fe, NM 87501 984-2852

3. What would you like to see the Co-op become in the next three years?

Administrative Staff: 505-217-2001 • General Manager/C.E. Pugh x113 ce@lamontanitacoop.com • Accounting/Toni Fragua x102 tonif@lamontanitacoop.com • Business Development/Steve Watts x114 • Computers/Info Technology/Mark Bieri x108 computers@lamontanitacoop.com • Human Resources/Sharret Rose x107 hr@lamontanitacoop.com • Marketing/Edite Cates x104 editec@lamontanitacoop.com • Membership/Robyn Seydel x105 memb@lamontanitacoop.com Store Team Leaders: • Michelle Franklin/Nob Hill 265-4631 mf@lamontanitacoop.com • John Mulle/Valley 242-8800 jm@lamontanitacoop.com • William Prokopiack/Santa Fe 984-2852 willpro@lamontanitacoop.com • Tim Hankins/Gallup 863-5383 th@lamontanitacoop.com Co-op Board of Directors: email: bod@lamontanitacoop.com President: Martha Whitman Vice President: Marshall Kovitz Treasurer: Ken O’Brien Secretary: Roger Eldridge John Kwait Tamara Saimons Andrew Stone Tom Hammer 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 and Centerfold: Edite Cates Advertising: Robyn Seydel Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 email: memb@lamontanitacoop.com Membership response to the newsletter is appreciated.

Address typed, double-spaced copy to the Managing Editor, memb@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.

CO-OP

YOU OWN IT

2. What do you think are the major issues facing the Co-op and as a Board member, what would you do to address them?

Ballots will be mailed to members’ homes and will be available at all Coop locations. This year there are three 3-year terms open.

2. I strongly believe if the deli could be expanded in seating capacity and expand it’s variety of menu items, it would give members and non-members an experience in eating healthy wholesome meals. This would promote more shopping and increased membership. This has been my observation in talking with members and non-members about what they would like to see changed at the Co-op. I would continue to support the customer service that the Co-op currently has, but I would also like to see some type of reward system for the employees for their continued awesome customer service. It is so nice to shop at a place where everybody is family and Tom Hammer the employees treat you well. The employees are very helpful and most of them are educated on health and medicinal herbs. I would also continue to support the local farmers of New Mexico and strongly encourage it.

Doing so helps them and the local economy. I would encourage and strongly believe in educating folks about the ORGANIC philosophy and alternative medicines. I’m a firm believer in both. I would also like to see a plan to encourage new membership. When customers are paying and are asked for their account number and they don’t have one, at that time, the cashier should be able to inform them of the advantages of becoming a member and be able to also offer them an incentive in becoming a member. An incentive could be one full week discount of 18% off.

Joe T. Gutierrez

Susan Cizek Susan Cizek 1. My involvement with La Montanita began with Wild Sage Co-op in Gallup. In the fall of 2003, I began volunteering at the Co-op. It began with Tuesday night deliveries (unpacking and shelving), then turned to working the cash register in the spring of 2004. During this time, I elected to run for the board. I was elected and became the Vice President. My position included assisting the Board President, adding agenda items for the monthly meetings (many of which came from customer concerns), and attending the monthly meetings. I continued to serve as the VP until the hand over in December 2004. After the hand over, I was approached about the board alternate position. I discussed the position and decided that I would like to become the board alternate. This position required that I stay up-to-date on the board meetings and proposals. Due to the distance, I have done this over the Internet.

2. I also feel that the Co-op should be looking at ways to help and become involved with the community. Opening up volunteer opportunities at every branch, creating an education branch that might focus on healthy living, and seeking ways to be more environmentally friendly are some issues important to the community.

3. I would like to see the Co-op expand its educational outreach, volunteer opportunities, selection at all locations, and community involvement. Specifically, I would like to see the Gallup store expand and become a central meeting place. It should be a place where people can exchange ideas, where small groups can meet, and a place that is involved in local events.

Personal Statement: I moved to Gallup in May of 2002 to participate in a joint teaching and education position. For my first two years, I attended graduate classes at night and on the weekends and taught 4th grade in Ya-ta-hey during the day. The combination of classes and teaching did keep me busy, but also provided an opportunity to directly practice what I was taught. In May of 2004, I completed my graduate degree, opening up the opportunity to become more involved with my school and community. I have thoroughly enjoyed this chance to get to know a variety of people and events.

This past year has been filled with events downtown, volunteering at the Co-op, enjoying the diverse geography of New Mexico, and meeting new and exciting people. I enjoy these aspects of small town life and feel that this is where I feel the most comfortable. Though I haven’t had the opportunity to be involved in a Co-op in the past due to my location, I embraced the position of Wild Sage VP and becoming a Co-op member.

I realize that I am new to the scene, but have always had an interest in healthy living and lifestyles. Part of living a healthy life includes volunteering and working with community members, which has played a major role in my past and will continue to do so in my future.

Joe T. Gutierrez 1.Since becoming an active member in January of 2005, my wife and I have shopped at La Montanita Co- Op exclusively,

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for all our grocery and hygiene needs for the family. We are a family that strongly believes in eating 100% organic. We often eat meals at La Montanita and take our friends from work to have lunch. It is such a pleasant experience shopping and eating at both Co-op locations. We know 60% of the employees on a first name basis. We shop at the Co-op at least three to four times a week. My wife and I have been instrumental in having at least five families join the Co-op since we ourselves became members in January and are working on several other families to join. My wife and I have personally volunteered for the scheduled Coop functions which we find to be educational and fun. My wife has also volunteered to work at the Nob Hill Co-Op office on more then one occasion.

3. In the next three years, I think the Co-op is in need of other locations in the City and in the Rio Rancho/Corrales area. Wherever the location is determined, I would support this type of growth. I would like to see the Co-op increase its membership at least 25% each year. I would like to see, where Co-op members can come to the store not only to shop and eat but to be able to have a massage therapist available for customers. I would also like to see the Co-op providing monthly workshops on healthy living.

Personal Statement: I am a native New Mexican and my family and I reside in the Westside of town right next to the Petroglyphs. I am a husband and father of three children. I have two daughters, Cassandra, 20, Destiny, 9 and one son Toby, 36. Approximately 20 years ago, I became an advocate of alternative healing and today I am a healthy 56-year-old man. In January of 2005, my family and I began preparing and eating organic food and since then I have felt like a million bucks. Organic food is just so much better and tastier than conventional products and produce. I feel our change in lifestyle has made a positive impact in my family, to our friends and acquaintances.

It is my pleasure to run for the Board of Directors representing the Co-op and further enhancing the services to both members and non-members. La Montanita should not only be a pleasant shopping experience but it should also promote better living. For the last 35 years I have served in the law enforcement field, retiring from the City of Albuquerque and presently working as Operations Manager for the Wackenhut Corporation. I oversee operations in New Mexico and West Texas. I bring many years of volunteer services to the people of Albuquerque and the following is relevant to my candidacy.

I was appointed by Mayor Martin Chavez five years ago to the Police Oversight Commission Board and served as Chairman for one year. My term to this board will now end in February, 2006. I have been a member and served on the Board of Directors for the Fraternal Order of Police for the last 35 years. I was appointed to be a state wide member to the “New Mexico Criminal Justice Records Management Improvement Task Force” by former Governor Bruce King and was elected Chairman of the Board. I am currently an Elder of my church and have been for the last seven years. If elected, I bring many years of leadership and vision. And I will continue to promote healthy living, support the local farmers and continue supporting the Co-op employees.

Tom Hammer 1. I have been an employee of La Montanita for the past seven years—and have seen many great changes here in that time! I started out as a cashier, became a front-end coordinator, and then was the Nob Hill front-end manager for a year and a half. After a 3-month hiatus, I came back to the co-op in the bulk department and have been the lead bulk clerk for the last 2 years. I work and shop at both Albuquerque stores regularly, and whenever I’m in Santa Fe I stop in that store. During the failed unionization attempt a couple years ago I spoke out time and again against the scare tactics used by the co-op management (i.e. bring-

november 2005

your voice ing in a union buster), and against the usage of dogmatic propaganda by union supporters (i.e. “ The worst union shop is better than the best non-union shop”), in favor of a more open and reasoned debate. That being said, I came down against unionization by the end of the campaign—I didn’t feel that the union had more to offer us as employees and I thought that the co-op model had more room in it for increasing staff input than other styles of ownership. Also, in confronting management and debating the issues and tactics with them, I came to see a sincere change and an authentic willingness to listen (in CE, our co-op manager, in particular).

I had known of ideas addressing some of the staff’s concerns that had been in the works before the unionization attempt, and found out about new ideas for changes for the future (most of which have been implemented). Overall, I thought it would be good to give a non-union co-op another chance— after all we could try it again if we weren’t satisfied. I ran for the Board of Directors in the next election, and although I didn’t get elected, the board invited me to become an advisory board member last January. I went to board trainings and meetings for a few months and then one of the board members stepped down to move away, and the board voted for me to take his place until the end of this election. I’ve been a full member of the board since April, and have

John Kuwait

ownership and governance. I would push for expanding avenues of staff participation and responsibility, and for more local control in all of our operations internally, while we grow in the external ways just mentioned.

Personal Statement: I would like to close by saying that I care a great deal about our co-op. I have a commitment to listening to and respecting others‘ input, and not letting my ideas run roughshod. I can be patient and persistent, however, and very much wish for our co-op to realize it’s full potential (understanding that potential is not a finite thing, and that decisions we make now may very well unlock the doors to possibilities we’ve barely let ourselves hope for).

It has been a wonderful experience serving on this board, representing the membership, and envisioning for the future—and I feel that I’ve just begun. I would love the opportunity to continue this work for the next three years!!

John Kuwait 1. I have served on the Board of Directors (BOD) of La Montanita the last 3 _ years. During that time I have served on the Policy Development committee.

Attended various other meetings such as Annual Membership Meetings, monthly BOD meeting, special meetRosa Robinson ings of the BOD, visioning sessions, and numerous other committee meetings and special events.

During my time on the BOD of La Montanita I have been a part of and at the same time a witness to some tremendous change to the Cooperative we call La Montanita. Such as: the hiring of a new General Manger, opening of two new stores, continued increased competition from new “natural food stores” opening in both the Albuquerque and Santa Fe areas. I feel very satisfied with our recent growth by reaching out to the Gallup and Santa Fe communities. We have fulfilled the intent of our Global Ends Statement by helping a struggling cooperative in Gallup that practically was the only source for organic food for that community. We were able to keep what the hard working members of Wild Sage had started by having it become a part of the La Montanita family. By reaching out to the Santa Fe community we have kept a locally owned store locally owned.

gone to all the board meetings, some committee meetings, the annual board retreat, and the CCMA conference (an 2. The major issues that are facing the Co-op are the annual national gathering for co-op never ending question of growth and how to serve our boards, management, and staff which Jonathan Siegal members. I would like to see some exploration put into was held in Albuquerque this year). I some possible needs outside of what we are currently know and work well with the other doing i.e natural food stores the next time we look at members on our board, and although we have our differences, I really respect and like the group of growth. We need to look at other options to enhance the total needs of our compeople who are dedicating so much of their time to our co-op. munity. Possible ideas we could look at are: cooperatively owned housing and a bio-fuel business just to name two. Other cooperatively owned grocery stores 2. I think the major concerns facing the co-op right now are: around the country have done this and I think it is time for us to start looking at integrating with our new stores, and identifying our values the possibilities. and codifying and implementing them to provide solid direction for the future. Having just expanded to stores in Santa Fe At the same time we also need to keep focused on local food production as much and Gallup this year, there are a lot of details still to be ham- as possible. In this year’s budget the BOD has approved $50,000 per the General mered out. Our community is larger, more diverse, and geo- Manger’s request to hold a summit with our local food producers to find out graphically spread out, bringing both opportunities to be what can be done to assist them in their endeavors. We need to continue to suptapped into, and challenges to be creatively and conscien- port our local food producers because the local food we sell is what makes La tiously met. Fostering more of a sense of ownership and Montanita different from the rest. Local Food production is also the key to our inclusion in the new staff and communities, and increased sustainability both for the health of the planet and for our local economy. opportunities for member participation are absolutely vital!!

Each one of us needs to broaden our ideas about communi- 3. I would like to see La Montanita be a one-stop shopping center for all of our ty and co-operation, and I believe our current board is doing community needs as much as possible. As we move towards this ideal we need this and has a number of forward thinking ideas in the works to pay close attention to the cooperative principles of Concern for Community, (creating a non-profit sister foundation to allow for more Education, Training, and Cooperation through Cooperatives. community involvement and interaction; increasing the accessibility and understanding of our board and what we Personal Statement: My family and I moved to Albuquerque five years ago do; creating guiding principles, called ends statements, that from Western Oregon. I was on the BOD of a cooperatively owned grocery store help the co-op move towards a more meaningful place in all there too. I feel so grateful that Albuquerque has a place like La Montanita to of our lives in the years to come—to name a few). As a board shop. We are very fortunate! member I have been very excited about these, and if elected Rosa Robinson will continue to help develop and implement them.

1. ‘Co-op members are not only members but part owners as well.’ This is a 3. The national food co-operative movement is at a vital stage phrase I have heard in some form or another for over 20 years, all of which I of our evolution. As the external pressures continue to mount, have been a member, and which I now relay myself as a current Co-op employour model of health and co-operation has the potential to lead ee. I work at the front end and my involvement is greatly oriented around cusour communities towards a more wholesome, holistic, fair, tomer interaction. Needless to say, I spend a lot of time at the Co-op. and democratic way of sustaining ourselves and interacting with the rest of our world. The more meaningful this way of 2. As a board member of the Co-op I will devote the majority of my energy to a relating becomes to us, the more we will get involved, which project of my own invention. After extensive customer interaction I have come will increase its meaningfulness, which will in turn make us to believe the introduction of this project will have undeniable beneficial effects. want to get more involved—a “vicious” upward spiral! Just It is necessary to establish a more unified community within the membership as imagine where this could lead!! At this years’ CCMA confer- well as a more inviting and education orientated internal dimension of La ence, I was blown away by the hope and inspiration I felt Montanita. For example, I hope to implement more environmentally aware poli(shared by most of the other participants) in the potential cre- cies; specifically, the issue of Co-op reward system bag tokens. These would be ated by expanding our model and focus beyond food—it’s not dispensed to customers upon the reuse of a shopping bag. They would be equal the only important part of our lives after all! Significantly link- to the five cents already exchanged yet would directly benefit not outside chariing up with other types of co-ops, encouraging and assisting ties but internal member decided Co-op projects. These would include HBA others in creating new co-ops, and expanding our own co-op speakers, organic food cooking demonstrations, ESL or foreign language tutorinto new fields in response to our communities needs, are all ing programs and/or landscaping development. ideas in line with where I would like the co-op to be within 3 years. The way we proceed is vital to how things will emerge— In addition to this pet project I would also provide added reward for customer for example: even though we utilize a progressive version of it, loyalty by providing free cloth La Montanita bags upon every thousand dollars the hierarchical model of our business operations seems to spent. Furthermore, I have heard extensive customer complaints that the finance me at odds with our co-operative and democratic model of continued on page 6

Valley

Gallup

Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others.

Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control.

3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op Supermarket, the cooperative movement, and the links between food, health, environment and community issues.

Opinions expressed herein are of the authors and are not necessarily those of the Co-op.

CO-OP

YOU OWN IT november 2005

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thanks for the harvest turkey time

Organic Embudo Valley Turkey Farm Local Product Spotlight:

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he McMullin family of the Embudo Valley Turkey Farm hand raises and hand cares for every one of their birds. The birds have free access to acres of pastureland and live their whole lives outside. When they are grain fed they are fed certified organic corn and soy mixed with certified organic molasses and high omega-3 flax seed, mixed with the certified organic barley, wheat, rye and oats that Johnny McMullin and family grow themselves.

Johnny notes the difference between “pasture-grass fed and so called free range is like the difference between natural and organic.

Free range doesn’t really mean anything. Lots of major suppliers, even of so called natural turkeys, still keep them penned most of the time and disfigure their birds, taking off their claws and beaks so they don’t kill each other. We don’t have to do that and would never

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want to do it. Our birds are plump and happy and we do everything we can to give them the most humane care.”

The Embudo Valley Farm pledge says “our turkeys are family farmed, raised using humane and environmentally responsible methods to provide you with the freshest, safest, and most flavorful meats available.”

pasture fed local, organic delicious...

If you haven’t yet tried one of Johnny’s turkeys, make this the year you treat yourself to the best. Not only will you keep a local New Mexican family farmer on the land and farming and help support the New Mexico Organic Livestock Cooperative, but you’ll get to eat what will no doubt be the most delicious holiday turkey you have ever eaten.

You can special order your Embudo Valley Farm organic turkey at the customer service desk at La Montanita Coop locations. Order Deadline is Nov 14th; be sure to get your order in early, as quantities in specific sizes can sometimes be limited.

Meat Department Spotlight: Mary’s Organic Heritage Turkeys Since 1954, the Pitman Family has raised turkeys for the Thanksgiving holiday. Mary’s Grateful Harvest, Free-Range Organic Turkeys are fed a certified organic high protein diet complete with the finest grains and vegetable proteins and grow naturally with plenty of open space on a certified organic ranch in sunny California. Their turkeys are allowed to roam in areas four times the size of the average commercial turkey ranch. You won’t find any antibiotics, animal by-products, preservatives or hormones in a Mary’s Free-Range Turkey.

Mary’s Grateful Harvest also participates in the effort to preserve animal species. The Slow Food

U.S.A. “Ark of Taste” was created to ensure the survival of near-extinct foods. The Narragansett, the oldest United States turkey variety, and the Bourbon Red were placed on the Slow Food U.S.A. “Ark of Taste” in 2001 to prevent their disappearance from the American table. The “Heritage Turkey Project” is a joint effort of Slow Food U.S.A. The Pittman family is among a group of small farmers who agreed to raise these special native birds for ecologically-sensitive consumers who crave an all-natural exquisite tasting experience. Order a Mary’s Certified Organic Heritage Turkey at your Co-op today.

Choosing the very best turkey

for your table

We know price, quality, and local production are important to our Co-op members and shoppers. This year the Co-op Meat departments are pleased to be offering the opportunity to choose from three different turkey producers. As always we are pleased to be one of the only stores to offer New Mexico’s own, Embudo Valley Farm’s turkeys. Grass-fed, locally grown, Certified Organic, hormone, antibiotic and agricultural chemical free, grazed in small flocks, hand processed. Limited quantity available For the first time we will also be offering Mary’s Grateful Harvest, certified organic turkeys from California, and as always Shelton’s Natural Turkeys. All natural, fresh, grown without antibiotics hormones or growth stimulants, and not fed animal protein.

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Order your

thanksgiving turkey

now!

Other Special Meats Available: Duck, Cornish game hens, roasts, boneless hams, large turkey breast, rack of lamb, organic Prime Rib, seafood, fish. Order Deadline: Monday November 14th!

Turkey Order Deadline: Monday November 14th Call any of our locations: Nob Hill: 265-4631 • North Valley: 242-8800 Santa Fe: 984-2852 • Gallup: 863-5383 Turkey pick-up: Monday, Nov. 21st.

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from $10-up, give the gift of great tasting healthy food!

november 2005

thanks for the harvest fall produce

Is it a Yam? or a Sweet Potato?

Produce Spotlight: Editors Note: Yes, I know we ran this great article last year — but we’ve had so many people asking this question, especially our new Santa Fe members, we thought we’d run it again this year.

Y

ams have been consumed by humans (at first in their wild form) since prehistoric times. They are annual or perennial climbing plants with underground tubers. There are 600 species of yams; however, in Africa, where 95% of the worlds’ yams are grown in sub-Saharan humid and sub-humid areas, there are 3 species of this staple crop: white, yellow, and water yams.

Yams grown in Africa can be very large – up to 7 feet and 150 lbs., with a black or brown bark-like skin.

Yam tubers have an ample sink capacity and can continue to grow and store food reserves throughout the year as long as conditions remain favorable. Yams may be stored much longer than sweet potatoes, up to 4-6 months; this is a factor in propagation, as farmers must set aside a large amount of their harvest for planting the next year (30%), unless they buy new seed yams. A considerable amount of labor is involved in yam production.

And how do yams (discorea batatas) differ from sweet potatoes (ipomea batatas)? The ‘yams’ we find

in typical groceries in the USA (for example, garnet ‘yams’, or jewel ‘yams’) are actually varieties of sweet potatoes. When orange-fleshed sweet potatoes were introduced in the USA, producers desired to distinguish them from more traditional whitefleshed, drier types, and the African word nyami was adapted in its English form, ‘yam’. Thus, ‘yams’ in the USA are relatively moister and have deeper orange flesh color than what we know as sweet potatoes. True Africian yams are firm tropical tubers with pale flesh, drier and starchier, and have much lower nutritional content. They may be found occasionally in markets that sell Latin American and Caribbean foods, in large chunks wrapped in plastic.

Yams, unlike sweet potatoes, are toxic if eaten raw.

S

weet-potato-yams, as contrasted to true yams, are a more significant source of nutrition. They are a good source of potassium and vitamin C, and contain vitamin B6, iron, and fibre. Also, they are very rich in beta-carotene: one sweet potato contains as much as 5 times the RDA of vitamin A (the deeper orange the color, the more beta-carotene). They are relatively low in calories and high in complex carbohydrates.

W inter Squash

I

vibrant colors alone make me feel good, never mind that they have been called the world’s healthiest vegetable. I can’t help but pet them, feeling their hard skin, and never fail to take a few home to bake or stew.

Members of the Cucurbitaceae family, they are relatives of both the cucumber/melon and developed from wild squash that originated in the area in and around Guatemala and Mexico. Consumed for over 10,000 years, they are believed to have been first cultivated for their seeds as their flesh was less abundant and far more bitter than that of the ones we know today. Over the eons squash cultivation spread among Indigenous peoples throughout the hemisphere. So important to their diet as part of their “Three Sisters” nourishment was squash that some tribes even buried it along with their loved ones to provide them nourishment on their final journey.

Vitamin C, 25% of potassium and substantial amounts of omega 3’s, dietary fiber, and a host of B vitamins.

Winter squash has a long storage life, especially when you choose squash that is firm, heavy for its size, and has a dull not glossy, hard rind. It should be kept away from direct exposure to light and should not be subject to extreme heat or extreme cold. The ideal temperature for storing winter squash is between 50 and 60°F. One of the most wonderful things about squash is how well it adapts to use in both sweet and savory recipes.

After washing winter squash, cut it in half and remove the seeds and fibrous material in the cavity. Larger chunks boil fairly quickly if you are making a soup or pierce the squash near the stem with a knife to allow any steam to escape, then bake in a 350° oven for 45 minutes to an hour, until a knife can be easily inserted near the stem.

Christopher Columbus quickly recognized the value of this new food plant and, like other “new” world foods, brought squash back to Europe. Their cultivation was introduced throughout the world by Portuguese and Spanish explorers. Today, the largest commercial producers of squash include China, Japan, Romania, Turkey, Italy, Egypt, and Argentina.

One of my favorite winter comfort foods is baked acorn or butternut squash with tahini, maple syrup, walnuts chopped apples, cinnamon and cardamom. Cut the squash in half, scoop out the seeds fill with chopped apples, nuts and spices, drizzle tahini and maple on top and bake covered until a fork pierces easily. Serve with or without a drizzle of organic plain yogurt, or be totally decadent and serve with a dollop of vanilla ice cream. This delicious dish warms the house while in the oven, filling it with a spectacular aroma then warms your insides as well.

That beautiful deep orange color is a dead give away of its high beta carotene content, the material the body converts to vitamin A. One cup of winter squash provides 145% of the RDA for Vitamin A, 30% of daily

Or try the wonderful curried squash soup below. For a variation skip the apples and add kale leaves, broccoli or other green vegetable while simmering. Sprinkle chopped scallions or almonds on top before serving.

Beneficial Farms Winter Squash The Coop is most pleased to be able to offer a wonderful diversity of locally grown winter squash from the farmers participating in the collaborative new regional label Beneficial Farms. Grown in northern New Mexico and southern Colorado choose local squash for highest quality, freshness and to support our local growers. Watch for special pricing on these local seasonal favorites at your Coop locations.

november 2005

Yams and sweet potatoes have been prepared in a myriad of ways: pounded, boiled, roasted, grilled, sliced and fried, mashed, and made into chips, pudding, or muffins. Some more exotic versions might include: sweet potato and black bean burrito, sweet potato, corn, and kale chowder, sweet potato sheperd’s pie, or Rock Cornish Game Hen with Sweet Potatoes and Gran Marnier. To introduce children to this vegetable, try Kuumba (the Kwanzaa principle of creativity) Yams: bake chunks of sweet-potato-yams brushed with butter or vegetable oil (honey may also be added later) and serve with different spices (such as cinnamon, nutmeg, allspice) and fruits (raisins, grated coconut, pineapple chunks, apple slices) on the table, so children can explore a variety of tastes by adding different spices and fruits to their ‘yams’.

delectable yams... at your CO-OP

Sweet-potato-yams are at their best when unblemished, with tight, unwrinkled skins and firm flesh.

World’s Healthiest Vegetable:

by Robyn Seydel am always enchanted by the fabulous colors, shapes and diversity of winter squash, as they lie in the produce bins this time of year. The

They do not store well – storage requires ideal conditions (dry, dark, cool 55 degrees), and their high moisture content makes them susceptible to mold; if bruised, they deteriorate rapidly, and spoiled areas will affect the flavor of the entire potato. Do not refrigerate them, and use within a week or so.

Curried Squash Soup 3 tablespoons extra-virgin olive oil or vegetable oil 1 cup chopped onions 4 cloves garlic, minced 1 tablespoon curry powder 1 teaspoon ground cumin Red (cayenne) pepper to taste 2 1/2 pounds favorite winter squash, peeled, seeded, halved lengthwise, and sliced thin 4 cups water 1 pound tart apples, peeled, cored, and chopped Salt and pepper to taste

In a large soup pot over medium heat, warm olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, water and apples.

Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes.

Puree a portion of the mixture in a blender or food processor, leaving some of the squash, veggies or apple chunks, or puree it all for a completely creamy soup and transfer back into soup pot. Season with salt and pepper. NOTE: At this point, soup may be refrigerated until ready to serve. To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls. Makes 6 servings.

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w w w . s o i l s e c r e t s . c o m

5

co-op news

november 2005 6

Member Pr ofile View from Gallup: Volunteer Coordination Underway

by Ivy Edmondson ear Red Rock and not far from the Zuni Mountains, the high desert town of Gallup, New Mexico, is the modern manifestation of the traditional western outpost, attracting thousands of people for weekend trade. For those people in the Gallup vicinity looking to stock up on some good organic groceries, La Montanita Co-op is the perfect choice.

Members say that it is the kind of store that brings people together, and in a small trading town like Gallup, that is very important.

N

La Montanita merged with Gallup’s Wild Sage Co-op in February, 2005. It was previously an all-volunteer-run store. Since the merger, a paid staff was hired to operate the store, and the Membership department has been trying to organize a new community volunteer program. Recently, a long-time member of the Gallup store has volunteered to coordinate this effort.

LOCAL SALE ITEMS SHOP LOCAL & SAVE Bite-Size Bakery Santa Fe, NM Bite-Size Cookies, 6.5-7 oz, Assorted Varieties Sale 2/$6

Tijeras Organic Alchemy Albuquerque, NM Crimson Clove Revitalizer, 4 oz, Sale $8.99 Clary Sage & Cucumber Shampoo or Conditioner 12 oz, Sale $7.99

La Montanita Food Co-op Albuquerque, NM Tree-Free Kenaf Co-op Greeting Cards Assorted designs, Sale 99¢ each VALID IN-STORE ONLY from 11/2-11/29, 2005:

Not all items available at all stores.

We are pleased to introduce our new volunteer coordinator in Gallup, Wendy Zuverink-Perry! Wendy has been a shopper and member of the Gallup Co-op since fall 1999.

She became a board member in 2000, was more involved in volunteering in 2001, and then was a board member again in 2002. “I feel a deep connection with the store,” she says, “because I have seen it grow from a tiny store in an obscure location to what it is today.”

Wendy is originally from Holland, Michigan and has lived in Gallup for 10 years with her husband, Greg. They have a nine-month-old daughter, Sophia, and three dogs, Jambo, Henry and Chestnut. Among the things that are important to her and occupy her time these days, motherhood is at the top of the list. She also loves cooking, camping, bike riding, and spending time with friends and with her dogs.

Wendy has been a dedicated member of the Co-op and involved in a number of different areas as a volunteer.

She cooked and served food for the yearly lasagna dinner and silent auction in 2000 and 2001. She also helped arrange the move from the north side of Gallup to the downtown location, and she spent many hours as a volunteer cashier and stockperson at the store. The change in management at the Gallup store and the birth of her child gave her a few months’ break from Co-op involvement, and she says she is excited to now have the chance to volunteer for the Co-op in a new way.

Speaking of the importance of the Co-op to the Gallup community, Wendy said that many people there think of it as “kind of like Cheers, …a place where everyone knows your name.” She admits that it may sound a little corny, but continues (speaking of the Co-op), “It really

creates a sense of community and in a place like Gallup, that is so isolated geographically… that is important.”

The coop is also important to her because it carries products from local or regional producers, small organic farmers, and earth-conscious industries. Although the Gallup store is small, she says that the variety of products can’t be found anywhere else in town.

Wendy has a vision for La Montanita in Gallup. She would like to see it continue to grow both in membership and in product variety (especially organic) without losing its intimate community feeling. Here is her tentative plan, in her own words, for organizing and enhancing volunteer opportunities at the Co-op: “I want to meet with interested persons and brainstorm different ways we can publicize the store. I would like to build partnerships with the area hospitals and other local organizations. I would like to see members sharing their expertise with other members. Before, when the store was volunteer run, there were lots of jobs to do at the store just to keep it running. Volunteers did everything.

With a paid staff to run the store volunteer opportunities will be more community based, (such as) educating the public about the store, advertising throughout the community, and possibly conducting Saturday workshops on a variety of topics. People want to help and be involved and we will find ways for people to do that. I would like to have monthly volunteer meetings to discuss what has been done, get feedback, and create new opportunities.”

If you are interested in volunteering in Gallup you can contact Wendy at oh_chestnut@yahoo.com or call 505863-5236.

Note: This is the third in a series of articles about individual Co-op members from our various communities in Albuquerque, Santa Fe, and Gallup. If you know about a Co-op member from your community whom you think we should profile, please e-mail ivye@lamontanita coop.com, or call Ivy at 505-217-2031.

CO-OP SPECIALS BUY LOCAL SAVE $$$$ WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE? Contact Angela at angela@lamontanitacoop.com.

17th Annual AID & Comfort Gala: Tutto Italiano! Everything Italian! Sat., Nov. 26, 8pm to Midnight, Eldorado Hotel, Silent Auction, Dancing, Cash Bars, Buffets: $50 In Advance 5 for $225. On Sale Soon. Call 989-9255 for Information.

Co-op Board of Directors Elections:

Meet the Candidates!

Continued from page 3 committee positions are not elected but appointed. I would attempt to examine this policy in detail as a board member. Also, I believe the Co-op, in light of its community involvement, should consider its growing financial prowess. There is a great potential market for mortgage, business and/or home loan dispersal. Something to consider in the coming years, spend money to make money?

3. Within the next three years I hope to extend membership by one-third and to provide educational tools in which to enable and empower lifestyle acceptance within our membership and affiliates. I believe I could aid the Co-op as a board member because of these previously mentioned objectives and because of my long-standing and energetic involvement with the Co-op. I believe in a stronger, more diversified and more accessible La Montanita wherein local and organic foods, cruelty and chemical free products and community involvement and acceptance are foundations of our community not just luxuries.

Minions Shawn Turung

November 1 – 30 Reception: November 18 Friday, 5 PM to 8:30 PM (an ArtsCrawl event)

HARWOOD

ART CENTER

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

Personal Statement: My name is Rosa Robinson; I am a junior at the University of New Mexico where I am double-majoring in Art History and Spanish and where I am also Pre-Law. My current position within La Montanita is in the Front End. It has become increasingly apparent to me over the past six months of my employment at the Coop that my involvement with the board would be compatible and fabulous to say the least. I may be young but I am……ROSA THE RIVETER! Jonathan Siegel 1. I am a typical La Montanita member and shopper. I truly enjoy the experience of shopping in a friendly environment, and especially appreciate chance meetings with neighbors and friends. I greatly appreciate the quality and the breadth of choices available to me. Choosing my food carefully is an important part of my daily and weekly personal upkeep, and my involvement, because it is so normal, would offer a typical user's perspective on the Co-op.

I typically shop 5 times a week or more at the Co-op.

2. Shopping opportunities. Each of us makes a choice about where to shop. The major issues facing the Co-op are the major issues facing all of us. Fast food vs local.

Organic or not, and at what cost. Costco, Whole Foods, and the rest vie for our attention. Major issue is remaining relevant, and increasing our attractiveness, leading people to WANT to shop at the Co-op. Maintaining and enhancing the Co-op's role in the community is important. This can

be done by expanding membership and by continuing policies which enhance shopping so that it is a brilliant choice - looking for ways to ensure quality, variety and reasonable pricing.

3. It ain't really broke - no need to fix it so much as to continue be responsive and remain a member-owned outstanding shopping option. We need to be the local store, we need to continue to be an outlet for locally grown / made foods. We need to set an example within the community having to do with supporting local businesses of all kinds - we all face the option of being bought out by the bigger multi-state firms (and this is occurring in all walks of life, not just in groceries). The Co-op can and should maintain its position as a vibrant local grocery in every sense of the word - great and diverse products, and a community feel within and around making the shopping experience something more than one would find elsewhere. We've just come back from Europe, and the sense of a market as a town's gathering place remains strong there. We need to remain a positive choice; to look for ways to be responsive to community needs and to become even more widely used in the community.

Personal Statement: I am a local architect, and with my wife run a small firm dedicated to high quality design, incorporating responsiveness to each client and each locale. Green design, solar and friendly spaces all are touchstones for us. I like to spend spare time in my garden, or building an adobe wall, or attempting to cultivate fruit trees. There is hardly any difference between being an architect one minute or a gardener or a shopper the next!

I have been quite active for 15+ years in local planning issues, especially North Valley topics. I helped write the North Valley Area Plan and served as president of the North Valley Coalition several terms through years. I continue to remain active with planning issues, ranging from saner roads to ditch (acequia) trails and also belong to the Urban Design Forum. All manner of social justice is important to me, and I constantly strive to turn towards long term sustainability in every area.

vote! it’s easy

co-op news

november 2005 7

the inside scoop

by C.E. PUGH

General Manager’s Column I hope you will consider ordering one of our fresh organic turkeys this month. We have locally grown Embudo turkeys as well as Mary’s Grateful Harvest grown in California. We also continue to offer Shelton’s natural turkeys from California. Our meat department staff had to place their orders for these great turkeys in September and we have ordered over 1,000 fresh turkeys for you this year.

We have just received notice that our locally grown Pollo Real organic chickens will no longer be available. Pollo Real has decided to close their operation and we are now exploring other options for locally grown organic chicken. Pollo Real tells us that they may resume operation in the spring and we are working with them in this

effort as well as exploring other options. We now have Rosie’s fresh organic chickens from California.

I hope you will take time to vote in this year’s Board of Director election. Please fill out the ballot you received by mail and drop it in the ballot box at any of our locations. La Montanita is your cooperative and your vote is very important.

Make sure your choice of our candidates is counted!

Calendar of Events 11/1 11/1 11/5-6 11/7 11/9 11/13 11/13 11/15 11/19-20 12/1

I hope you enjoy a restful and relaxing Thanksgiving holiday. We are very thankful for your support of La Montanita and hope to see you soon.

C.E. Pugh

Finance Committee Meeting, 5pm 303 San Mateo NE Co-op Board Election begins, election ends 11/14 Holiday Tasting Festivals, see page one Social Responsibility Committee, 5:30pm Nob Hill Annex Member Linkage, 5:30pm Valley Coop Holiday Tasting Festivals, see page one Coffee with the Board, Nob Hill 10am-12pm Board of Directors Meeting, 5:30pm Immanuel Presbyterian Church 114 Carlisle SE Holiday Tasting Festivals, see page one Nob Hill Holiday Shop and Stroll, 5-10pm

CO-OP Elections:

Your vote is your voice, keep cooperative economic democracy strong...

Just From Nov. 1-14: Bring your ballot to any co-op location.

Vote!

! !" #$#% $ &' ( )

Paul Barlow

Boar d Brief:

M A S S A G E T H E R A P I S T

242-1795

Meeting of August 16, 2005 La Montanita Food Co-op’s board of directors held its August meeting in Santa Fe. Several Santa Fe Co-op members attended the meeting. Their candor was appreciated. The Co-op’s general manager, C.E. Pugh, and the MarketPlace’s store manager, Will Prokopiak, fielded each specific question and concern. It was noted that there was a significant percentage of survey respondents in Santa Fe who felt little or no degree of access to Co-op governance.

C.E. will address some of the written comments from the survey in his upcoming newsletter columns.

The news from Gallup is that Susan Cizek is now an advisory member to the board. Susan will attend board meetings when she can and will be a liaison for Wild Sage Coop members.

The board is considering developing an educational nonprofit organization to better inform people about food coop practices and sustainable living. Two Santa Fe organizations, the Permaculture Credit Union and Ecoversity, expressed interest in joining the Co-op in such a venture.

Several proposals on social responsibility and political action were discussed, and none passed at this time. The board will discuss these issues and the general issue of values in-depth at its annual retreat in September.

The board’s Nominations and Elections Committee reported that information about the upcoming board elections is available at all four stores and in the newsletter.

Nominations are accepted from August 15 to October 1.

The two-week voting period will be from November 1 to 14 (for current members only).

Members are welcome to attend monthly board meetings. They are held the third Tuesday of the month at 5:30 p.m.; they are located at the Immanuel Presbyterian Church at Carlisle and Silver unless otherwise noted. Members are also invited to attend monthly Coffee with the Board gatherings to chat informally with board members.

Polarity Somato-Emotional Release Cranio -Sacral Swedish RPP LMT #2663

in the Old Town Area

Jungian-oriented Psychotherapy

Pamela L. Beverage, Ed. D., LPCC 505-238-3449 Transitions • Loss • Growth • Women’s Issues • Groups Honoring Spirit in All Albuquerque, NM

Shirley Coe, Administrative Assistant

2005 BOARD ELECTION:

Local Living Economies Rather than looking for a maximum return, investors who accept a living return help grow sustainable, communityfriendly businesses that contribute to building a just and sustainable global economy in the long term.

Through corporate globalization our unsustainable Western culture, which takes more natural resources and gives off more pollution than the earth can restore, is being spread globally. Locally owned independent retailers give each town and city unique local character, provide personal relationships, quality jobs, and civic engagement missing in national chains. In a system of local living economies, cultural diversity flourishes, and local languages are preserved.

JUST VOTE... YOU OWN IT!

continued

Lastly, and perhaps most importantly, large corporations have historically used militaries to protect their ability to exploit natural resources and cheap labor in less developed countries, which is often the underlying cause of war. Through equitable and sustainable use of natural resources, local food and energy security, decentralized power and control, and celebration and understanding of cultural differences, local living economies will gradually build the foundation for lasting world peace.

Balancing Hormones Naturally

Specializing in Consulting Mid-Life Women

Joanne Williams, CNP Judy Wicks is the president of the White Dog Cafe. She also co-founded and co-chairs the Business Alliance for Local Living Economies, for information go to living economies.org or whitedog.com.

Members: Moved Recently?

Thanks to your support the Board is in the process of contemplating our annual patronage refund. As in the past should the Board of Directors declare a refund for the September 2003 to August 2004 fiscal year checks will be mailed to your home in early to mid December.

law Amendment Notification and Volume Discount Voucher at the end of September or the Election Ballot at he end of October) PLEASE, PLEASE be sure to check your address with the information desk at all Coop locations to make sure we have your current address .

If you have moved, or have not received the two mailings we recently sent (Official By-

UPDATE YOUR MAILING ADDRESS WITH YOUR COOP TODAY. Its quick, its easy!

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Crystal Geyser Sparkling Water

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Spirit Of Cooperation Awards This year La Montanita Coop is once again pleased to have given a series of Spirit of Cooperation Awards to honor some of the wonderful people in our cooperative community. Three years ago we initiated the Awards and they where so well received that we are excited to be doing it again.

It wasn't easy to narrow down the field, as there are so many people deserving of recognition for their great work in this community. For the past three years we have been pleased to honor the outstanding contributions of members of our Coop community at our annual membership meeting.

The categories of awards are related to the Cooperative Principles and values as defined by the national and international cooperative movements.

We also gave The Cooperator of the Year Award that recognizes special service to our Coop. The categories of awards include

Spirit of Community Volunteerism All of La Montanita's work in the community depends on our dedicated and capable volunteers. This award is given to a person (or persons) that exemplifies the true spirit of volunteerism for greater community good.

Spirit of Continuous Education One of the defining cooperative principles is that of continuous education. Key in all democratic organizations, is the understanding that wise and careful decisions are made by educated people. La Montanita continues to maintain its commitment to community education on many levels and this award is given to a person(or persons) who furthers this mission.

Spirit of Sustainable Local Production Each year this award will go to a farmer or producer who embodies the ideals of sustainable local production, love of the land, commitment to environmental stewardship and local economic development.

Cooperator of the Year Award This award is given to the person (or persons) who through word and deed epitomizes a lifelong commitment to cooperative philosophy and values both at our cooperative and throughout the community.

This year's awards went to

William Beems-Spirit of Volunteerism For years William has been on our Special Needs delivery team. Year after year, he comes to the Co-op after he's done with his duties at Monte Vista Elementary, picks up all the last of the groceries and makes sure every special needs person who has ordered gets their delivery. For as far as anyone can remember he has been on our clean-up crew for the Garden Party and Earth Day celebrations, staying to the very end and the Celebrate the Earth Fest barriers that close off the street are moved to the side to once again to let traffic on to Silver. Not only does he volunteer for the Co-op but he also helps out at a variety of other organizations and events around town. Without a doubt William exemplifies the Spirit of Volunteerism.

Mary Grube-Spirit of Continuous Education Mary's dedication to the spread of information on the links between health, food and environment is clear to anyone who has read one of the numerous articles she has submitted to the Co-op Connection over the years. Whether spotlighting the health giving attributes of various foods, local producers, tackling the links between health and spirit, discussing issues of sustainability or healing body, mind and environment, Mary's articles keep people informed and give them the information they need to make wiser decisions as consumers and as people.

Steve Warshauwer: Spirit of Sustainable Local Production Steve has been a stalwart of the local sustainable agriculture movement in New Mexico for nearly 20 years. His Beneficial Farms, has over the years provided both great food and an educational center for sustainable, bio- dynamic and other vanguard concepts. Most recently he has gathered together a group of farmers who are collaborating on a regional eco label. This new Beneficial Farms Agricultural Eco Label will ensure small local family farmers stay on the land, make a reasonable living from their efforts and provide food security by nurturing and sustaining a diversity of food products for local markets. Look for Beneficial Farms products in the produce and dairy departments.

Peter Chestnut: Cooperator of the Year For 30 years-as long as the Coop has been around-Peter Chestnut has been involved in some way. One of the original 300 founding families, over the years he has been the Co-ops legal council, helped write the Co-op by-laws, helped the Co-op incorporate as a Cooperative served on the Board of Directors on and off for over a decade, served on the Tucson Cooperative Warehouse Board of Directors, and currently is on the Co-op Finance committee. His long service, and commitment to cooperative values, principles and ideals, has seen the Co-op through times both good and challenging. It is an honor to still count Peter among our active Co-op members and he remains a cooperative inspiration.

Farmers Market Organic Pumpkin Puree

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good

food

november 2005 10

Chestnut Bisque

giving

2 medium carrots, diced 1 onion, chopped 2 stalks celery, chopped 1 parsnip, diced 2 T butter or canola oil 1 1/2 # frozen ready-to-use chestnuts, thawed 6 C vegetable stock 1/2 C port wine (optional) 1/4 C apple juice concentrate 1/2 C parsley, chopped Pinch of ground nutmeg 1/2 t salt Freshly ground black pepper to taste 2 t fresh tarragon or 1/2 t dried Nonfat sour cream or yogurt (optional)

thanks

Try some twists on the traditional Thanksgiving dinner this year. Here are some good ideas to create a tasty vegetarian feast or to serve as side dishes with your fowl.

The Sun- ews

Our monthly press run of 15,000 copies Distributed as far north as Abiquiú and Taos, Los Alamos and Española, Pojoaque and Santa Fe, and as far south as Placitas, Bernalillo, Río Rancho, Albuquerque, Cedar Crest, Edgewood, Moriarty, and pretty much everywhere in between!

Sun Books

Inpirational, Motivational, Self Help and Success Books Authors such as Orison Swett Marden, James Allen, Christian D. Larson, Prentice Mulford, Ralph Waldo Trine, Russell H. Conwell, Emile Coué, and many more.

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Melt butter in large saucepan over medium heat.

Add carrots, onion, celery and parsnip and sauté until soft, about 7 minutes. Add chestnuts and continue cooking 5 minutes, stirring occasionally. Add stock and bring to a boil. Reduce heat to low and add wine, apple juice, parsley, nutmeg, salt, and pepper. Simmer 15 minutes.

(C = cup, T = tablespoon, t = teaspoon, # = pound, oz = ounce) Broccoli-Tomato-Cheddar Quiche Pastry for 9-inch pie or frozen 9-inch deep-dish crust 3 eggs 1 1/2 C milk 1 t vegetarian Worcestershire sauce About 1/2 t Kosher salt 1/4 t fresh ground black pepper 1 1/2 C shredded Cheddar cheese 2 C chopped fresh broccoli 2 Roma tomatoes sliced 1/2 C diced scallions

Add tarragon and continue cooking 5 minutes.

Puree two thirds of the soup in a food processor or blender. Return soup to saucepan and reheat.

Adjust seasonings. Serve with a dollop of sour cream or yogurt. Prepare to be very happy!

Wild Rice Dressing 4 C water 3/4 t salt 3/4 C long-grain brown rice or basmati 3/4 C wild rice 1 T olive oil 1 small onion, chopped 1 # fresh mushrooms, cleaned and sliced 1/2 C finely chopped parsley 1 C sliced celery 1/4 t crumbled sage 1/8 t each: black pepper, dried marjoram, and dried thyme 1/2 C pecan halves, broken lengthwise

Preheat oven to 425 degrees F. Roll the pastry into an 11-inch circle. Line a 9-inch pie dish with the rolled dough. Weigh down the pastry using pie weights or dried beans to prevent the crust from rising. Bake for 10 minutes.

Remove from oven and remove weights.

Reduce oven temperature to 350 degrees. In a large bowl, beat the eggs lightly. Add milk, Worcestershire, salt, and pepper. Beat together.

Sprinkle the cheese into the bottom of piecrust. Add broccoli, tomatoes, and scallions. Cover with egg mixture. Bake 45 to 50 minutes or until puffy and slightly browned on top. Let stand for about ten minutes before slicing.

Bring water to a boil and add 1/4 teaspoon salt and both varieties of rice. Lower to simmer, then cover and cook until rice is tender but still crunchy, 30 to 40 minutes.Preheat the oven to 350° F. In a large ovenproof skillet, gently heat the oil and sauté the onion and mushrooms until the onion becomes transparent. Add the parsley, celery, cooked rice, seasonings, and pecans. Stir to mix, then cover and bake for 15 minutes.

Serves 6.

VARIATION AS AN APPETIZER: Veggie Quiche Cups!

From above ingredients, substitute 1 + 1/2 C breadcrumbs for pastry crust. Also, you will need foil baking cups, 12-cup muffin tin, and cooking spray. Preheat oven as above, and line muffin tin with baking cups and spray. Follow above directions for layering vegetables and egg mixture and sprinkle with breadcrumbs.

Stuffed Acorn Squash 2 acorn squash, halved and seeded Stuffing: 1 C raisins 1 C dried cranberries 1/2 C toasted pecans or walnuts 4 T butter 1 t cinnamon

Bake 30 minutes, testing so that a knife inserted in centers comes out clean. May take up to 45 min. Serve your very special quiche puffs warm or cool.

Upcoming

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Sat. - Oct. 29th 1-3 PM $25 AYURVEDA & NUTRITION: Food As Medicine Presenter: Amadea Morningstar, Nutritionist & Author: Ayurvedic Cooking for Westerners Sat. - Nov. 19th 9 AM-4:30 PM Call for details COMPLETE HEALING CIRCLE FOR THE IMMUNE SYSTEM Presenter: Daniel Gagnon, Medical Herbalist & President of Herbs, Etc. - CEU s pending for Acupuncturists, Herbalists and Massage Therapists For more information and entire 2005 schedule, visit : www.herbnerds.com Registration & Information

19th St.

The Sun-News

Adapted and reprinted from the following sources: www.foodfit.com/recipes www.pcrm.org/health/Recipes www.finessandfreebies.com www.homecooking.about.com The La Montanita Co-op Deli Staff

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november 2005 11

2 T brown sugar 1 C brown rice syrup Steam squash until tender and cut bottoms to stand squash like a bowl. In a medium sauce pan, melt butter with the cinnamon and brown sugar. Then add raisins, cranberries, and nuts. Cook until mixture is completely warm. Add brown rice syrup, stir and continue to cook until warm over medium heat, stirring. Spoon into squash and serve. Serves 4.

Potato and Parsnip Puree 2 potatoes 2 parsnips 1/2 C milk 2 T butter salt to taste freshly ground black pepper

Preheat oven to 350°F. In a large pot, cover the sweet potatoes with water and bring to a boil.

Boil until tender. Drain and peel the potatoes and place in a large mixing bowl. Mash well.

Add the butter, milk, sherry, brown sugar, orange juice concentrate, nutmeg, cloves, cinnamon and salt. Beat well with a mixer. Spoon mixture into a buttered, ovenproof gratin dish.

Bake until the potatoes are hot, about 25 minutes. While the soufflé is cooking, make the meringue. In a clean bowl, whip egg whites until almost stiff. Gradually add the sugar and continue to beat until soft peaks form.

MEDICAL ASTROLOGY HEALING BY THE STARS

During the last five minutes of cooking the soufflé, top with the meringue mixture. Return to oven and remove when the meringue is lightly browned. Garnish with the sliced oranges.

Serves 10.

Peel and cut the vegetables into 2" cubes.

Place in cold salted water. Bring to a boil and cook for 25 to 30 minutes, until a knife can be inserted without resistance. Drain and mash well. Return to the heat and stir in the milk, butter, salt and pepper. Serve hot!

Serves 4 half-cup servings.

Delectable Ideas for Green Beans (From our own Kevin of the Valley) Two pounds of green beans will serve 6 to 8.

Trim and wash beans.

Szechwan style: In a hot skillet, add 2 T peanut oil, 1 T toasted sesame oil, 2 T minced garlic, 1 T minced ginger, 1 T crushed red pepper. Cook garlic a little then add beans and stirfry over high heat until tender. In a separate bowl, put in 1 + 1/2 C tamari and add 2 T cornstarch and stir. Add to pan and continue to stir until thickened. Serve hot.

Savory Italian: Start with 1/4 C olive oil in a hot pan. Add 2 T fresh garlic, 1 T crushed red pepper, 1 T Italian seasoning, 1 T salt, and 1 sliced red onion. Saute onion and add green beans and 16 oz. diced tomatoes. Stir and cover until tender. Just before serving, squeeze the juice of 1 fresh lemon over the top.

Sweet Potato Soufflé

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California Waldorf Salad 2 crisp, tangy apples (Fuji, Winesap, Granny Smith, or similar) 1 large carrot, julienned or grated 1/2 C raisins 1/4 C chopped walnuts 1/3 C vegan mayonnaise 3 T seasoned rice vinegar

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Scrub and dice the apples, then place into a salad bowl. Add the carrots, raisins, walnuts, vegan mayonnaise, and vinegar. Stir to mix.

Chill before serving, if possible. Serves 6.

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

505-266-6522

Cranberry Spritzer 1 quart cranberry juice (100%) 1/2 C fresh lemon juice 1 quart carbonated water 1/4 C sugar * 1 C raspberry sherbet

Isis-Sophia Women’s Health

Chill all ingredients. Combine. Garnish with a lemon or lime wedge. Serve immediately. Serves 8 ten-ounce servings.

SUGAR-FREE VARIATION: To cut down on your sugar consumption, try substituting stevia for sugar (for sale in the baking section of the Co-op). Omit 1/4 cup sugar and add one of the following varieties of stevia: 1 + 1/2 t green leaf powder, or 1/4 t liquid, or a pinch of the white stevia powder extract.

4 large sweet potatoes 4 T butter 1/2 C skim milk 1/2 C dry sherry 1/2 C brown sugar 1/2 C frozen, concentrated orange juice 1 t each: nutmeg, cloves, cinnamon 1 pinch salt 4 large egg whites 2 T sugar 2 oranges cut in thin slices

a naturopathic approach to healthcare and wellness Elyse Yasgur, AHG, RN, CNM, MS Herbalist, Women’s Health Care Specialist, Nurse-Midwife Herbal Medicine and Nutritional & Lifestyle Counseling Natural and holistic approaches to hormone balance (thyroid, reproductive, adrenal), menopause, breast health, osteoporosis, detoxification, chronic illness, intestinal parasites, allergies Annual exams and Pap smears in a comfortable, personal atmosphere Laboratory Testing (saliva, blood, urine, stool) including evaluation of hormones, allergies, gastrointestinal tract, toxic metals

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health & healing Beating Back Colds and Flu

by Robyn Seydel

T

hese days with all the “bird flu” talk lots of people are wondering what natural remedies are available to support your immune system and beat back any viral or bacterial invaders.

In addition to building up your immune system with enough rest and a healthy natural and organic foods diet here are some remedies that can give you that extra boost when you first feel something coming on.

“Coming on” is the key phrase here. Don’t wait until you feel really bad to act.

At the first signs: headache, body-ache, sore throat, low energy, and feeling “weird” go on the defensive immediately. Even if it turns out to be nothing, better to be safe than sorry.

Tried and True Echinacea and Goldenseal are two herbal remedies that have shown their worth and passed from traditional Native American use to our modern medicine cabinets. Indigenous populations used Echinacea roots and leaves for sore throat, enlarged glands (including mumps and tonsillitis), headache, toothache, sore gums, as an antidote for snakebite and many other poisonous and septic conditions, venereal disease, and for reducing fevers and coughs.

Echinacea destroys the germs of infection directly and bolsters the body’s defenses, kicking white blood cell production into high gear. It also stimu-

lates T-cell activity. Experimental data from as early as the 19th century verified its antiseptic and body temperature equalizing (lowering fevers and raising subnormal body temperature) abilities.

Recent research in Germany shows that Echinacea works in conjunction with hyaluronic acid, the material found in tissues that “cements” cells together, forming an effective barrier against infection. Echinacea provides increased resistance to the enzyme carried by bacteria and viruses that breaks down this protective hyaluronic acid barrier. Other European research shows its ability to protect cells against herpes, influenza and canker sores and that echinacin, its active constituent, exhibits interferon-like activity.

fused with poison hemlock. Noted herbalist Michael Moore touts the herbs as “one of the best treatments for viral infections, either tinctured or chewed,” encouraging a thorough elimination of toxins through sweating, especially if used in the early stages of infection. As many of its important constituents are only slightly water soluble, it is best tinctured. When chewed it provides quick relief, anesthetizing sore throats and attacking bronchial infections if one can get past it bitter principles. It makes an excellent cough syrup when mixed with Licorice root, Wild Cherry Bark and honey.

It is ecologically sensible to utilize Osha in small quantities and in conjunction with other herbs, due to the difficulty of its cultivation. It is one of those herbs we could, if we’re not careful, love to extinction.

The key is to take it early and take it often, as much as every hour or two at first onset. And be sure you take enough, one half to one whole teaspoon depending on body weight. For children a couple of drops in warm rose hips and honey tea works well. A recently published coventional medicine study which reported that Echinacea does not work, did not use the herb in the amount or frequency necessary to get positive results.

Goldenseal is the other part of the mainstream herbal “dynamic duo.” Long noted, especially by the Eclectics of the 19th and 20th centuries, Goldenseal is a potent infection fighter. Research over the last 150 years has confirmed its antibiotic actions. The alkaloids, berberine and hydrastine have been used against a variety of infectious agents including gram-positive bacteria, staph, strep and gram-negative bacteria like Escherichia Coli with positive results in German research. In the early 1950’s Goldenseal was shown to be effective against tuberculosis bacteria

steaming, soothing

medicinal teas heal

Mountian Grape, like Goldenseal has substantial qualities of the alkaloid berberine and had been shown to have strong antibacterial effects.

(Journal of Antibiotics and Chemotherapy 1954) and in India it was shown to have a pronounced effect against cholera.

Given the popularity of these two herbs it is not at all surprising that wild populations of both are at risk. Please be sure that any Echinacea or Goldenseal that you purchase has been organically grown and is not wild-crafted. Many herbalists are now using Oregon Grape or Mountain Grape as it is known here in the southwest. Mountain Grape like Goldenseal has substantial quantities of the alkaloid berberine and has been shown to have strong antibacterial effects.

Licorice root is another great anti-viral herb. Known primarily as a sore throat remedy, it has been used for centuries in Asia and in China has achieved the status of a major tonic herb.

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Its ability to prevent and remedy infections, inflammation and fevers as well as its antibacterial activity against gramnegative intestinal pathogens was studied as early as the mid 1960’s. In the late 1970’s Italian researchers reported that Licorice root had anti-viral properties, including the extra-cellular destruction of virus particles and caused the impairment of the assembling ability of viral structural components. Recently in China researchers have shown its action against hepatitis recognizing specific constituents that activate the interferon mechanism.

In Japan, Licorice root’s antimicrobial properties against a staph strain that had already developed resistance to penicillin and streptomycin has been documented. Its corticosteroid-like action helps the body respond to the inflammation of infections. Licorice root should not be used as a long-term tonic by people who have high blood pressure.

Osha, also known as “Bear Medicine” perhaps due to its strength, is a typical parsley family herb that is easily con-

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Blue Vervain is especially good during convalescence and its use goes all the way back to Hippocrates who recommended it for ague and plague. Its stimulating, anti-inflammatory and analgesic properties are extremely useful in infectious swellings and pain. It was listed in the National Formulary in the early 1900’s as a diaphorectic, helping a feverish person break a sweat and thus break the fever, and as an expectorant to relieve congestion due to colds.

Medicine From Your Kitchen An effective healing tea can be made by gently simmering Licorice root, Mountain Grape root and Ginger (especially useful in feverish conditions to help “sweat it out” and soothe upset tummies) for five to ten minutes. Pour the strained decoction (liquid only) over the dried Blue Vervain, and chamomile, add a good dollop of honey.

Steep another 5-10 minutes; squeeze the juice of fresh lemon or lime in it just before drinking. Drink hot as you can stand and often.

Hot baths with sea salt or Epsom salt or facial steams with essential oils, including cedar, wintergreen, eucalyptus, lavender, rosemary, tea tree, or holy basil can help clear congestion. Or add a drop of any or combination of above oils to your favorite green salve and rub on your chest, forehead or temples to help reduce congestion. Rosemary oil, daubed gently on the temples or sinuses will also help relieve sinus headaches, but can burn on irritated skin.

And for an unusual twist add a spoonful of miso to your green chile stew and liberally lace with garlic. Enzymes in miso bind with unwanted toxins and help the body get rid of them. Cayenne is wonderfully warming and helps stimulate circulation. Add a pinch of Cayenne to hot water with the juice of fresh lemon or lime and a spoonful of honey for a spicy hot lemon drink that warms the back of the throat, soothing postnasal drip.

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november 2005

farming & gardening Organic Standards Again in Dispute

O

nce again (this is getting monotonous!) there’s a threat to the integrity of what the word “organic” means, legally, in the marketplace. Nevermind whether you agree or disagree that there should be federal oversight of the term and agricultural practices in the first place. The USDA/ National Organic Program is in place and is what we have to work with. There are strengths and weaknesses and a preponderance of paperwork but overall, the standards are better than the original proposal that allowed GMOs, sewage sludge as fertilizer and the ability to include culled livestock as feed for organic livestock. In the face of such outrageousness, the USDA was faced with more public feedback on the organic issue than they’d received on every other topic combined in their existence. (Keep reading.

Your chance to do the same again is here).

ic advocates feel will lower the organic standard further rather than bring it up as per the Harvey outcome.

Your best source for information against this rider (and there’s a lot of it, too much to detail here) is at organicconsumers.org/. To be fair and balanced just like (ahem) certain teevee stations claim to be, also check out the views for the rider and the status quo, ota.com/index.html.

Supporters of change argue that foods containing nonorganic ingredients & synthetics should never have been allowed organic certification in the first place.

These range from pectin & baking powder to ethylene (currently used for post-harvest ripening of organic tropical fruit such as bananas) or mono and di-glycerides (in drum dehydration).

thumb

Once that battle was won, we all breathed itchy green a sigh of relief but soon realized there would be constant attacks on the organic rules, mostly from industry interests seeking to lower the standards enough for them to get a larger piece of the pie.

Then came Maine farmer & organic inspector Arthur Harvey’s lawsuit against the USDA/NOP to halt the routine inclusion of synthetics and non-organic ingredients in some (not all) food labeled “organic.” Harvey was right and the courts agreed: the NOP has about a year and a half left to clean things up.

That shook up the industry. Their argument is that, for example, Organic Tortillas previously made with baking powder will now be labeled as Tortillas “made with organic ingredients.” This, they say, will result in less “organic” products on the shelf and undermine consumer confidence in the term. Me, I don’t see how having only organic ingredients in food labeled organic will hurt consumer confidence.

What’s happening now is a rider attached to the 2006 Congressional Agriculture Appropriations Bill that most organ-

Consider that on a global scale with shipping & fossil fuel costs, fresh bananas year-round for example are not truly sustainable.

But if you want to eat such tropical fruit in a temperate climate and you want it organically-grown, you better accept the fact that unless ethylene is used, the cost per pound would be prohibitive.

in the good old days. Sorry to burst any bubbles, those good old days never existed. Certainly on a regional scale some large farms provided a good portion of the local nourishment but almost everyone grew most or some portion of their own food.

The wealthy paid workers to do it or owned slaves.

What I’m getting at in my roundabout way is that some sort of infrastructure including storage, cooling, packing, shipping and distribution is necessary for our food system as it now stands, and some of that is questionable if not outright dubious.

The question is how important to you are those bananas or puffs and how much are you willing to pay for it environmentally and economically?

So your choice as a consumer with a voice is to pick one: 1) a banana labeled “organic” that was treated with ethylene 2) a banana raised organically but later treated with ethylene and labeled something like “fruit of organic origin” 3) the heck with bananas, they don’t grow here, let’s eat local apples in season.

by Brett Bakker, Chief Inspector, NMOCC

Many of us organic-types have at one time or another harbored idyllic fantasies of mom & pop farms with contented cows and happy carrots feeding the world just like they did

Abundance in an Era of Scar city

so, we move from military domination over energy production to technological co-operation.

T

he changing availability of oil from the world’s reserves has led us to a threshold beyond which lie far-reaching changes for our society.

Professor Michael Klare of Hampshire College, Mass. addressed this recently at a talk at UNM on “Facing the Scarcity of Oil without Bloodshed.” With the passing of Katrina and other hurricanes of great intensity through the gulf, very costly oil rigs in their path have been destroyed, and our last reserve source of oil in this part of the world is no longer likely to be profitable to drill. Soon we will be more and more dependent on petroleum from countries which are unstable. Professor Klare’s thesis is that Katrina has ushered in a new era, which he calls the ‘twilight era of petroleum,’ and which could also be seen as the ‘era of scarcity,’ if we look with eyes acculturated to how our society has maintained until now.

Since the beginning of the industrial era, our society has functioned with the assumption (and values and mores) that an ever increasing supply of resources and energy will be there to meet an ever increasing demand. Products and technology could be developed and consumed at will, and the oil was there to fuel that process. The extent to which our economy has come to rely on oil is quite pervasive.

Most food found in grocery stores is trucked an average of 1000 miles per item. Cars, planes, farm machinery, manufacturing machinery, etc. operate on petroleum fuels.

Petroleum products are also utilized in many products: commercial agriculture, cosmetics, plastics, detergents, drugs; home heating; kerosene; asphalt; for war machines; etc. As a result, the steadily increasing cost of gas for manufacture and transportation will lead to increased costs of many goods and services, beginning in the near future.

Professor Klare proposes that “the only way to avert collapse” is for us to wean ourselves of our dependence on petroleum and to develop alternative energy sources and sustainable living practices within the next 20 years. He recommends that we try to preserve the remaining supply of oil as long as possible, and use what we have prudently and for what is most important, which will necessitate mandatory limits on use (and thereby political involvement). He also urges that we move more rapidly to develop alternatives to petroleum power; and that in order to do

november 2005

Clearly this is essential, but the next question is: what and how are we fueling with all the energy we expend?

The assumption conveyed by Dr. Klare to this writer was that the ways and means which have supported the preferences of our lifestyle will continue as they have.

For example: food shall be transported long distances so that we can have strawberries in winter; each person shall have their own vehicle so that they can travel at whim where they want, etc. But could the world’s dwindling energy reserves be telling us that our lifestyle has become excessive? Given nature’s limits and man’s direct dependence on nature, how far can our society’s consumerist orientation proliferate without restraint?

P

erhaps a time of apparent scarcity will help us come into greater balance. Surely Katrina has opened our eyes to a new appreciation for the smallest things in life which we have taken for granted.

The toothbrush is there, the light turns on, food is readily available. What if we were to open our eyes to what we do have? Is it really faster to go to Walmart for another pair of scissors than to sharpen them with a sharpening stone? Is it more enriching to buy grapes from Chile in the winter than sorrel grown locally under the radiant New Mexico winter sun? If we look with new eyes at what we do have and how we can develop and create with that in new ways, we hone the ability to adapt, surely a greater gift than any quantity of material wealth can provide.

And what is abundance, ultimately? An undocumented immigrant told her struggles—her husband seriously injured at work, she unable to speak English and without skills, suddenly becomes the breadwinner for the family; including two children left in her former homeland. At the same time came the awareness of the deep and abiding love between her and her husband; the grace of her excellent health; the many ways her husband helped around the house and with the children.

There was a sudden amazing recognition for both of us of the true riches of her life. Even amid the depths of difficulty and despair there exists the possibility for appreciation and care, the possibility of gratefulness for what really matters.

by Mary Grube

A Special Evening with Ted Turner November 20 Eldorado Hotel, Santa Fe tickets $125

Honoring the Navajo Nation & NM Senator Cisco McSorley

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13

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november 2005 14

Growing a Grassroots Economy

Ecological Sustainability and the American Dream

by Donal Kinney n recent years, the word sustainability has been often used, and regularly debased by referring to the sustainability of profits or corporate growth. I choose to use the phrase, “ecological sustainability�, because it clarifies that it is our ecosystems, including human health and well-being, that I wish to sustain. Further, I take from the United Nation’s 1987 Brundtland Report, from which the concept of sustainability first entered into mainstream consciousness, the following definition of sustainability:

I

“Meeting the needs of the present without compromising the ability of future generations to meet their own needs.�

We are living at a time when a monumental shift in consciousness is taking place in America. From the beginning of the industrial revolution, a majority in each generation has believed that quality of life will be better for the next generation. For several centuries, this belief in progress has proved accurate, at least for mainstream society. As the Brundtland Report and mounting evidence suggests, however, this assumption may no longer be valid. We are fast approaching a time when the majority abandons the belief that technological progress will preordain improvements in quality of life.

cial interest influence over our government, toss in a parade of governmental and business scandals, add a dash of homeland terrorism, and the future does not look as rosy as it once did.

I have seen in myself and my generation, and see even more acutely in many of our young people, a myriad of signs that we do not believe that we are growing into a world made better by progress.

the traditional means of forcing change on the powersthat-be are inadequate. We must find ways to create institutions and relationships that are fundamentally different, that embody a new set of values internally, rather than having values imposed from the outside.

A movement for ecological sustainability must operate on many levels to achieve success; consumer awareness and support of a grassroots economy, political action, person-

The ecological sustainability movement represents the emergence of a deep concern for the rights of future generations.

There have been many historical voices that have pointed to the shadow side of progress, from Thomas Malthus’ early warnings regarding the mathematical inevitability of overpopulation, to darkly foreshadowing novels like Upton Sinclair’s “the Jungle� and HG Wells’ “1984�. Astute observers have seen that progress has a dark side.

The ecological sustainability movement represents the emergence of a deep concern for the rights of future generations. For those of us who no longer accept the dogma that progress and technology will inevitably lead to an ever higher quality of life, we are called to build a movement to ensure the rights of future generations – to a healthy unpolluted environment, to economic opportunity, even to the basic rights of life, liberty and the pursuit of happiness.

al development, and more. By grassroots economy, I mean an economy that is deeply rooted in place, and emphasizes values beyond the financial bottom line. This certainly includes more local production for local consumption. It includes cooperatives and cooperative principles, family businesses, and other means for ensuring key economic decisions are being made by people within the community. It also includes localized democratic control of the regulation of business.

It was not until the emergence of a scientifically based environmental movement, that the armor of the American dream truly began to be pierced. This movement, heralded by the 1962 publication of Rachel Carson’s, “Silent Spring�, clearly connected declines in ecosystem health, and resulting risks to human health, to the byproducts of progress. Add to this, decades of nuclear buildup and cold war; mix in an erosion of democracy through increased spe-

This movement will by necessity be unlike the human rights struggles of the past. The great challenge is that future generations do not have the opportunity to speak for themselves, let alone protest, strike, file a lawsuit, or run for office - the traditional methods of human rights struggles.

The ecological sustainability movement is well underway and is multi-faceted, manifesting within a number of disparate movements, but with the common thread of a deep abiding concern for the human rights of future generations. There are unique and exciting challenges inherent in a human rights struggle that seeks to retain rights for future generations. By taking on these challenges we stand to gain a great deal, by re-establishing hope as the status quo, and a new American dream.

Perhaps this inability to use traditional methods is for the best. The adjustment that is required is so great that

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Valle V idal: The Fight is Far from Over Tell Senator Domenici and Representative Wilson to Support Permanent Protection for the Valle Vidal!

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What to Do: Send your comments to Reps. Wilson, Pearce and Sen. Domenici urging them to co-sponsor or introduce their own Valle Vidal permanent protection legislation. (Addresses below.)

Talking points: 1 New Mexicans have spoken and our elected officials need to listen to us: No amount of oil or gas development is acceptable in the Valle Vidal. This treasured hunting, fishing, recreational and agricultural area is too unique to simply minimize the damage that gas development entails.

2 The Valle Vidal is an economic generator for our communities. Every year, over 50,000 people spend $3-5 million dollars in our communities when visiting the Valle Vidal. We must protect that sustainable resource, 3 There is very little gas in the Valle Vidal. In fact, there is so little natural gas in the Valle Vidal that it

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The fight for the Valle Vidal is far from over. This fall, Representative Tom Udall and Senator Jeff Bingaman introduced legislation in the U.S. Congress to permanently protect the Valle Vidal (House Bill 3817 and Senate Bill 1734). Representative Heather Wilson has also voiced her opinion to the Forest Service that coalbed methane development is too invasive to be compatible with the Valle Vidal. These are huge steps forward in our campaign to protect the Valle Vidal. But the fight is far from over. These bills will not move forward without additional help from Representatives Heather Wilson, Steve Pearce and the support of Senator Pete Domenici. Please write and ask that they cosponsor the Valle Vidal legislation.

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represents roughly one-half to 2-1/2 day's supply of current USA natural gas demand (less than 1% of all gas from the Raton Basin) and would trickle slowly into supply lines over a period of 15 to 20 years.

4 The question of gas resources is settled. The time to act is now. There will be no further studies on resources. We do not need to waste more tax-payer's money for the Forest Service to tell us that most New Mexicans are against drilling this treasure.

5 Include your personal stories from the Valle Vidal and what you value most in the Valle Vidal.

Also, please be sure to thank Sen. Bingaman and Rep. Udall for standing up for the Valle Vidal!!

Send Your Letters To: Senator Pete Domenici, 328 Hart Senate Office Building Washington, DC 20510 â&#x20AC;˘ 202-224-6621, 202-228-3261 fax Representative Heather Wilson, Republican/1st District 20 First Plaza NW, Suite 603 Albuquerque, NM 87102 â&#x20AC;˘ 505-346-6781, 505-346-6723 fax Representative Steve Pearce, Republican/2nd District 1408 Longworth House Office Building Washington, DC 20515 â&#x20AC;˘ 202-225-2365 Senator Jeff Bingaman, 703 Hart Senate Office Building Washington, DC 20510 â&#x20AC;˘ 202-224-5521, 202-224-2852 fax Representative Tom Udall, Democrat/3rd District 1414 Longworth Bldg Washington, DC 20515 â&#x20AC;˘ 202225-6190, 202-226-1331 fax If possible, please cc the Coalition a copy of your letter. To: Coalition for the Valle Vidal, Amigos Bravos PO Box 238 Taos, NM 87571 â&#x20AC;˘ 505-758-3874 www.vallevidal.org

action alert!

SUPPORT PERMANENT PROTECTION!

community

forum

november 2005 15

Statewide

Nuclear Watchdog Gr oup: Members Support a 26 Year History After a 26-year history of marching, protesting, tabling and speaking up to keep New Mexico free of radioactive contamination, longtime nuclear watchdog group, CARD, (Citizens for Alternatives to Radioactive Dumping), is becoming a membership organization.

The support CARD has received from its many friends and supporters throughout the years has enabled the organization to continue the difficult struggle against the continual nuclear contamination of New Mexicoâ&#x20AC;&#x2122;s land and water.

Over the last five years, CARD has been fighting the slippage of safety standards at the Carlsbad Waste Isolation Pilot Plant - WIPP. Last year, CARD and individual and organizational allies, won the support of the Albuquerque City Council in getting resolutions passed to maintain safety standards during the transportation of nuclear waste on our busy cross-city freeways.

Currently, CARD gained the support of activist and labor organizations in opposing the â&#x20AC;&#x153;Monster Modâ&#x20AC;?- a modification to WIPPâ&#x20AC;&#x2122;s state permit that would let the Department of Energy (DOE) and its contractors ship increasingly toxic and unstable nuclear waste on our highways to WIPP. Fighting WIPP on another front, CARD is appealing a recent Federal District Court decision to dismiss their law-suit which claims the DOE used false and concealed science in the citing of WIPP.

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CARD is also part of a coalition investigating projects that are contaminating our soil, air and water at Sandia Labs, concerns about the proposed uranium enrichment plant in SE New Mexico at Eunice and battling the â&#x20AC;&#x153;Triassic Parkâ&#x20AC;? project east of Carlsbad that involves hazardous and radioactive waste and environmental justice issues.

For years a CARD committee of teachers and concerned citizens have worked to create an informative minicurriculum, â&#x20AC;&#x153;Our Nuclear New Mexico.â&#x20AC;? This year the curriculum is being offered to mid school and high school teachers along with a presentation to their classes.

CARD relies heavily on volunteers to implement our mission of protecting the people and land of New Mexico and the region from radioactive contamination. There is lots to do and CARD needs your help. CARD urges supporters to become members during this very critical time. The intensity of our struggle for a radioactivefree New Mexico, a safe place for our children and their grandchildren to grow up, has created the need for more participation from the community. It is also important to draw upon a wider pool of opinions and input to help plan strategies and activities.

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INDUCED AFTER-DEATH COMMUNICATION THERAPY: HEALING LOSS THROUGH EXPERIENCE OF DIRECT COMMUNICATION WITH THE DECEASED.

PLEASE SEE OpenSkyTherapy.com.

CHANTING GROUP: Please join us, and invite others, in CHANTING simple devotional songs in Sanskrit. Tues. nights from 7-8pm, starting Oct.4th. Noble Path Bookstore, 120 Amherst NE. Bring your cushion. And your instruments are welcome. A donation to cover the room cost will be appreciated. For questions call Hania at 268-7477

Personal Growth Childhood Trauma â&#x20AC;˘ Illness Drugs/Alcohol â&#x20AC;˘ Loss Womenâ&#x20AC;&#x2122;s Issues

To become a member or to help, call or drop by the CARD office from 2 to 5 at the Albuquerque Center for Peace and Justice, 202 Harvard SE. Phone 266-2663. email: contactus@cardnm.org.

Louise Miller, MA, LPCC, NCC Psychotherapy

A Special Evening with Ted Turner

Albuquerque, NM (505) 385-0562

www.louisemiller.org

Environmental Law Center Fall Fundraiser

T

he New Mexico Environmental Law Center (NMELC) is proud to bring visionary entrepreneur, philanthropist and environmental protection advocate Ted Turner to Santa Fe on Sun., Nov. 20th. Mr. Turner will respond to the challenging environmental and political issues of our time in an address titled â&#x20AC;&#x153;Our Common Future,â&#x20AC;? at the Law Centerâ&#x20AC;&#x2122;s fall fundraising dinner. Ted Turnerâ&#x20AC;&#x2122;s interests range from his early accomplishments in establishing CNN to his many business and philanthropic projects, including many here in New Mexico. His vision is truly global, and a no holds barred, passionate and inspiring speech is expected.

Navajo Nation President Joe Shirley, Jr. will speak about the Navajo Nation Tribal Councilâ&#x20AC;&#x2122;s recent passage of the Dine Natural Resources Protection Act of 2005, which bans uranium mining on Navajo land. On behalf of the Law Center, actor Wes Studi will present President Shirley with a Special Recognition Award for passage of this important bill. Noted Native artist Bob Haozous

CO-OP HOLIDAY FESTIVITIES LOCAL ARTS AND CRAFTS PERSONS INVITED!

(Apache/Navajo/English/Spanish) is designing and creating a custom plaque for the award.

The Law Center will also be presenting two additional awards. The Defender of New Mexico Award will be given to State Senator Cisco McSorely for his ardent defense of New Mexicoâ&#x20AC;&#x2122;s environment and communities. And the Toxic Turkey Award will be given to New Mexicoâ&#x20AC;&#x2122;s environmental miscreant of the year. The â&#x20AC;&#x2DC;winnerâ&#x20AC;&#x2122; of the Toxic Turkey Award will be announced at the dinner.

Join the New Mexico Environmental Law Center at the Eldorado Hotel, Santa Fe, on Sunday, November 20th, 5-9pm. For ticket and sponsorship information, call 505-989-9022, or go to nmenvirolaw.org, and click on â&#x20AC;&#x153;A Special Evening with Ted Turner.â&#x20AC;? All proceeds from this event will go to the New Mexico Environmental Law Centerâ&#x20AC;&#x2122;s current legal work for Eastern Navajo Dine Against Uranium Mining, Picuris Pueblo, SAGE Council, TEWA Women United and Taos Pueblo.

Co-opâ&#x20AC;&#x2122;s in both Santa Fe and Albuquerqueâ&#x20AC;&#x2122;s North Valley are pleased to be hosting Holiday gatherings: December 10th in Santa Fe 11-3pm â&#x20AC;˘ December 17th in the North Valley 1-5pm. Local Artists and Crafts persons are welcomed to participate. Space is limited and must be reserved in advance at both locations. No kits, no imports please. Contact Tammy for the Valley location 242-8800, and Robyn at the Santa Fe location 217-2027: e-mail: memb@lamontanitacoop.com.

South Valleyâ&#x20AC;&#x2122;s Marigold Parade Dia de los Muertos Celebration Join La Raza Unida and Cambio at their annual Dia de los Muertos Celebration and Marigold Parade, Sunday November 6th from 4-7PM. The parade begins at Camino Familiar and Isleta Blvd (near the Sheriffâ&#x20AC;&#x2122;s Sub-Station. Following the parade join in the fun and enjoy Music, a Celebration of Alters, Food, Arts and Crafts and more at the Westside Community Center on Isleta Blvd. Everyone is welcome. For more information call 244-0827.

Thursday, December 1, 5-10 pm in Historic Nob Hill between Girard and Washington

ITâ&#x20AC;&#x2122;S AN EVENT! â&#x20AC;˘ Carollers â&#x20AC;˘ Luminarias â&#x20AC;˘ â&#x20AC;˘ St. Nick â&#x20AC;˘ Food â&#x20AC;˘ Give special gifts this season from the wonderful unique little shops and restaurants that only Nob Hill can offer

Vote in Co-op Elections

Give Thanks For Great Food

take part in local economic democracy 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.

Shop Your Co-op

9. MEMBER- ONLY DISCOUNT DAYS: Take advantage of our special discount events for members only â&#x20AC;&#x201D; 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