La Montanita Coop Connection February, 2006

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New Mexico Farming Conference

Explores Alternatives What do these things have in common?

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A recent study conducted at the University of Pittsburgh showed that Roundup™, applied in concentrations one-third of the maximum concentrations expected in nature, killed up to 98% of all tadpoles within three weeks and 79% of frogs within one day. The lethal ingredient is not the “active” ingredient in the herbicide. The frog killer is the surfactant, polyethoxylated tallowamine, one of the “inert” ingredients added to the products to allow it to penetrate the leaves of unwanted plants. 2 Studies at Tulane University have shown that global warming may spell trouble for parasitic wasps resulting in an explosion of caterpillars. 3 A study at the University of Minnesota has shown that the remnants of antibiotics given to livestock under conventional management may be ending up on your dinner plate, even if all you eat is vegetables. Around 13 million pounds of antibiotics are used by the conventional livestock industry in the U.S. every year—not to treat disease, but to prevent disease in the cramped confined animal operations and spur growth of the animals. The study showed that corn, cabbage and green onions absorbed chlortetracycline from pig manure. One of the major concerns about this spread of antibiotics from manure is the creation of drug-resistant bacteria. Consumers with allergies to the antibiotics may also be at risk. 4 The Natural Foods Network reports that although the United States signed an international treaty promising to phase out use of methyl bromide for all but the “most critical” uses by 2006, more of the chemical was used in 2005 than two

As someone who shops at La Montanita Co-op, you are already making choices to help reduce the human footprint on the earth. You may want to join organic and sustainable farmers from around the state February 24-25 to learn about the newest organic and sustainable farming practices. The impact of the growing organic market on the integrity of organic standards and family-scale organic producers will also be a topic of discussion at the conference. On Saturday, February 25 the keynote address by Dr. Fred Kirschenmann will look at both the positive and the negative aspects of the growth of organic agriculture. Kirschenmann, the Distinguished Fellow at the Leopold Center for Sustainable Agriculture, is a leader in national and international sustainable agriculture. In 2001, Kirschenmann received the Seventh Generation Research Award from the Center for Rural Affairs for his work in sustainable food and farming systems.

Member Appreciation

Conserving and building soil will be the focus of many of the workshops, including Soil Composition and Structure, Cover Cropping to Improve Soil Health, Soil Microorganisms, Cover Crops and Green Manures, and 0ther Amendments.

Watch Your Home Mailbox for your Volume Discount Shopping Coupon.

DISCOUNT DAYS!

Bring it to any Co-op location during the month of February and get up to 20% off one shopping trip at your local community owned Co-op.

The Wild Farm Alliance will present a series on We’re continuing our new bigger better discount scale. nurturing and developing biodiversity, including The more you spend the more you save up to 20% Creating Habitat: Farmscaping with Native $0.00-$74.99 Gets 10% Hedgerows, and Wild Farm Practices You Can Use. Workshops on organic livestock production $75-$149.99 Gets 15% include Transitioning to Organic Beef, Goats for $150 + Gets 20% the Marketplace, Organic Sheep Production, Organic Poultry Production, and Organic Meat Processing. Organic crop production workshops include Tree Fruit and Berry Production for New Mexico, Producing Medicinal Herbs, Fruit Tree Grafting ference. A health fair will allow participants to and Propagation, Season Extension for Family- get checked for cholesterol, glaucoma and high Scale Farms, Organic Seed Production, Appropriate blood pressure. The conference will open Friday, Equipment for Small Farms, and Drip Irrigation February 24th, with a welcome by Dr. Miley Gonzalez, New Mexico Secretary of Agriculture. Systems for Family-Scale Farms.

SHOP CO-OP

Dealing with insects and weeds in organic production will be covered in Managing Weeds in Organic Production, Beneficial Insects, Insect I.D. and

feb 24-25 years ago. Methyl bromide is used most often on strawberries, peppers, tomatoes and Christmas trees. Methyl bromide can cause convulsions, coma, neuromuscular and cognitive problems. 5 A recent study by the Centers for Disease Control, the University of Washington, and Emory University tracked levels of malathion and chlorpyrifos in elementary school children in the Seattle area. For the first three days of the trial the children ate their usual diets, for the next seven days the children ate organic food and for the last seven days the children returned to their regular diet. Average levels of both pesticides studied dropped to non-detectable levels almost immediately after the kids started eating an organic diet but shot back up when the children went back to conventional foods. If you guessed that all of these things are related to the way we produce our food — you’re right! It is now estimated that a majority of carbon emissions generated by humans in the U.S. is a result of conventional agricultural practices. Studies indicate that organic and low/no-till agriculture can have a dramatic impact on carbon sequestration (2). Organic agriculture bans the use of antibiotics in livestock production (3). Roundup, methyl bromide, malathion and choloryrifos are all prohibited in organic agriculture (1, 4&5).

Farm to Table, the New Mexico Department of Agriculture, the New Mexico Organic Commodity Commission and the New Mexico State

La Montanita Co-op is pleased to be a sponsor of the New Mexico Organic Farming and Gardening Conference. Brochures are available at all Co-op Locations. Controls, and Identifying Plant Diseases. Rounding out the workshops, there will also be sessions on Government Assistance Programs, The Relaxation Response: A Technique for Reducing Stress, Merchandising Your Products, Beginning Food Processing, Taking Your Marketing to the Next Level, The Past, Present and Future of Water in New Mexico, Steps to Organic Certification, Safety on Your Farm, Making Community Supported Agriculture (CSA) Work, Good Agricultural Practices, and Solving Global Warming: The Role of Organic and Local Agriculture. There will be four demonstrations, Using Dried Flowers, Cheese Making, Wine Making, and Honey Production, given during the con-

University Cooperative Extension Service are organizing the New Mexico Organic Farming Conference. La Montanita Co-op Natural Foods Market, the New Mexico Department of Agriculture and Wild Farm Alliance are sponsoring the gathering. The conference will be held at the Albuquerque Hilton. by Joanie Quinn, New Mexico Organic Commodity Commission For information call 841-9067, email joan.quinn@state.nm.us, or www.farmtotable.info/organicconferenceprogram2006.pdf.

Celebrate Spring at the 7th Annual

Garden Party! Come One, Come All! Local, organic and native plants, seeds, trees and shrubs for your gardens! Come meet local farmers and growers; get your gardening, composting, mulching and watering questions answered; enjoy great Co-op Deli food, local music, children’s activities and more! Local growers welcome: contact Robyn at 217-2027 or toll free at 877-775-COOP (2667), or memb@lamontanitacoop.com to reserve your free booth space.

at the Valley Co-op

Sat. March 25 10-3pm

sustainable choices 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 Gallup 105 E. Coal Gallup, NM 87301 863-5383 Santa Fe 913 West Alameda Santa Fe, NM 87501 984-2852 Administrative Staff: 505-217-2001 • General Manager/C.E. Pugh x113 ce@lamontanitacoop.com • Accounting/Toni Fragua x102 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 Susan Cizek Tom Hammer Tamara Saimons Jonathan Siegel Andrew Stone Membership Costs: $15 for 1 year $200 Lifetime Membership Co-op Connection Staff: Managing Editor: Robyn Seydel memb@lamontanitacoop.com Layout and Design: foxyrock inc Covers 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 © 2006 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

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Promoting Local Food Systems Globally

The World Trade Organization Versus

People’s Food Sovereignty by Sarah Laeng Gilliatt the Institute for Nonviolent Economics griculture takes us beyond ourselves to our connection with the world. The production of food is inextricably woven into community, and affects the health of the earth, global equity, and cultural and biological diversity. These questions ultimately lead us to consider the political and economic forces and dynamics of December’s World Trade Organization Meeting.

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The WTO is one of the most influential mechanisms for promoting a model of globalized, industrialized agriculture for export. It is committed to agricultural liberalization—opening up countries to imports and exports and strengthening the trend to increasingly larger scale monocultural production for trade.

The WTO’s Recent Hong Kong Meeting From the 13th to the 18th of December, 2005, the World Trade Organization (WTO) held its Sixth Ministerial Meeting in Hong Kong. It was an historic and highly significant event. Historic because the World Trade Organization's future was on the line: two of the last three rounds of negotiation failed, and without a deal in Hong Kong the organization would have been thrown into deep crisis. And it was significant because major concessions were made by the developing world that, very sadly, will have a negative impact on much of the world's population. Major disagreement surrounded the key issues up to the final closing session; but there was fear that if one opposed an agreement one would be blamed for the failure of this crucial round, and by the end of the contentious discussions, the elite club of power brokers was successful in urging the developing world to sign onto agreements against their interests.

In New Mexico there are many reasons why it is vital for us to join the global movement for food sovereignty and move away from a highly unsustainable food trading system.

New Mexico: Take an innovative stance on sustainable agriculture! Jimmy Pettit, Erda Gardens Farmer

Agriculture first came within the ambit of trade in '94 at the conclusion of the 8th Round of the Global Agreement on Tariffs and Trade (the GATT, which gave rise to the WTO). Prior to that, trade involved goods only, and food security was deemed a domestic concern. This was a profound decision as access to food suddenly became vulnerable to volatile commodity prices. In 1995, the Agreement on Agriculture (AOA) began to implement policies that eliminated governments' abilities to control imports and exports through quotas and tariffs, as well as their capacities to support domestic farmers through subsidies. It is argued that removal of tariffs helps developing countries by allowing the importation of cheap food that the poor can afford. However, cheap imports also undermine rural livelihoods; farmers can no longer compete and are thereby pulled off the land into megalopolises where they face high levels of unemployment. It is also argued that specializing for trade allows countries to benefit from "comparative advantages." The concept of comparative advantage holds that it is in everyone's interest for each region to specialize in the one product that it is best at producing and produce it on a large scale for export. Given the diversity of ecosystems, resource bases, traditions, and so forth, each region has its particular strengths and weaknesses. Thus, the strengths could be exploited and the weaknesses overcome. Practiced to a certain degree, this doctrine makes a lot of sense, and certainly the global justice movement is not against trade per se; however, in the current system we are practicing trade to the exclusion of strong local economies that can produce diverse goods and thereby be somewhat selfreliant. A doctrine of comparative advantage alone also doesn’t sufficiently take into account the environmental costs–CO2 emissions from the transport of food over vast distances, losses in biodiversity, and the many negative ecological impacts of monocultural production, to name a few.

In terms of agricultural agreements in Hong Kong, "dumping" (the US and EU practice of flooding world markets with heavily subsidized agricultural products at prices well below the cost of production, thereby depressing commodity prices and forcing small farms out of business) will continue unabated. The highly trumpeted agreement by the EU to end export subsidies by 2013 will, in fact, result in zero cuts to export support. According to Focus on the Global South, "55 billion Euros per year will continue under AOA [Agreement on Agriculture] rules and in fact the EU has the provision to increase subsidies."

Regarding cotton, the rich countries' agreement to cut export subsidies by 2006 is heralded as a great concession to Africa. However, according to the Third World Network, "this constitutes only a small portion of the trade distortion. There is no action agreed for trade distorting domestic subsidies which amount to about USD 3.8 billion or 80-90% of total US support for cotton. Domestic subsidies also make up almost all of the European cotton subsidies." The African Cotton Producers Association's response to the outcome was that "there has not been any concrete proposal on the most essential request." Movement for Food Sovereignty The movement towards local food for local consumption is growing all over the world. Groups such as Via Campesina, South Korean rice farmers, French farmers, and many others have been working together to promote a platform of food sovereignty, "prioritizing local agricultural production in order to feed the people." They have been working for the removal of agriculture from the World Trade Organization altogether.

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n New Mexico, there are many reasons why it is vital for us to join this burgeoning global movement for food sovereignty and move away from a highly unsustainable food trading system. We are in a good position to take innovative stands on these issues. First, we are extremely fortunate in that our topography does not lend itself to large scale agriculture, and we do not therefore have a legacy of pesticide-intensive agriculture to overcome. Second, Native American and Hispanic elders remember times of self- reliance and vibrant agricultural traditions and practices. But New Mexican agriculture is at a crucial moment right now, with chile farmers and others in dire circumstances. Some are arguing that we have reached a very significant threshold, and that if we go below this point New Mexican agriculture is in danger of collapsing. Now is the moment for an all-out effort to save New Mexican agriculture, and our work here will be all the more powerful if we root it in the global context and movement. By linking hands with regions undergoing similar crises the world over, each will be strengthened and we can share lessons and victories, inspiring one another step by step. The movement can unite environmentalists, slow food enthusiasts, those seeking to maintain cultural sovereignty, small farmers, economic development people and those concerned with poverty and unemployment. continued on page 13

february 2006

sustainable choices

Food Democracy Action Seed “Pre-emption Bills” Threaten Local Control of Food Supply Edited by Robyn Seydel egislation aiming to prevent counties, towns and cities from making local decisions about the food supply is being introduced in states across the nation. New Mexico is one of 23 states listed on a bio-tech industry web site that are likely next targets for an industry push. Last year, 14 state legislatures passed laws to override any local initiatives related to seeds, crops, and plants, as part of an effort to prevent the spread of successful town and county initiatives against genetically engineered crops. To date, initiatives in three California counties have restricted the cultivation of genetically modified crops, livestock, and other organisms and nearly 100 New England towns have passed various resolutions in support of limits on genetically engineered crops.

contaminate food crops. In Michigan alone, there have been more than 750 open air field tests of experimental crops such as biopharmaceuticals and bizarre gene combinations. Biopharmaceuticals are food crops engineered to produce prescription drugs and industrial chemicals, including corn engineered to produce blood clotting agents or contraceptives. There also have been bizarre combinations of crops, such as rice engineered with human genes and corn engineered with chicken genes.

Legislators in fifteen states with the help of the American Legislative Exchange Council (ALEC), have introduced “preemption” legislation preventing local control of plants and seeds. Twelve of these states (Georgia, Pennsylvania, Iowa,

State legislators who support large-scale industrial agriculture and are often funded by associated business interests are introducing these pre-emption bills. Farm Bureau chapters in the various states are key supporters. The bills represent a back-door, stealth strategy to override protective local measures around GMOs.

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Since 2002, towns, cities and counties across the US have passed resolutions seeking to control the use of genetically modified organisms (GMOs) within their jurisdiction. Close to 100 New England towns have passed resolutions opposing the unregulated use of GMOs; nearly a quarter of these have called for local moratoria on the planting of GMO seeds. They have come to view local action as a necessary antidote to inaction at the federal and state levels.

The industry proposal for a “Biotechnology State Uniformity Resolution” was first introduced at a May 2004 forum sponsored by the American Legislative Exchange Council (ALEC). ALEC claims over 2000 state legislators as members and has more than 300 corporate sponsors, according to People for the American Way (see Resources). The organization has its origins in the efforts of political strategist and fundraiser Paul Weyrich to rebuild a Republican power base at the federal and state levels in the aftermath of Watergate. Other recent measures supported by ALEC include efforts to deregulate electric utilities, override local pesticide laws, repeal minimum wage laws, limit class action lawsuits and privatize public pensions.

rice engineered with human genes?

Valley

Historically, American custom and tradition has granted local communities considerable autonomy. Local governments have historically overseen policies related to public health, safety, and welfare.

Gallup

State legislators who support large-scale industrial agriculture and are often funded by associated business interests are introducing these pre-emption bills. Idaho, North Dakota, and South Dakota, Arizona, Oklahoma, Kansas, Indiana, Iowa, and West Virginia) have already passed the provisions into law. Others are rapidly working their way through legislatures in North Carolina, Ohio, and Texas. Additionally, the Maine Department of Agriculture is seeking to forestall local action around genetically modified organisms (GMOs) via an overreaching interpretation of the state’s ‘Right to Farm’ Law. For a continually updated tracking of seed pre-emption legislation, see http://www.environ mentalcommons.org/gmo-tracker.html. An emerging national network, Food Democracy Action, helped delay similar bills in NC, MI and CA, and has identified about a dozen states, including NM, as likely next targets. In many of the states that passed 'pre-emption' laws last year, the bill passed one house of the legislature before activists working on food or local democracy issues were even aware of it. We can't let this happen here! Background “Seed Pre-emption” bills are an orchestrated biotech industry response to recent local actions on genetically modified organisms. Local citizens and governments deserve the right to determine how this technology is applied in their communities and what is grown in their fields. The battle to save local control isn’t just about biotech, it is also about saving local authority to regulate guns, indoor smoking, big box stores, living wages, pesticides and other issues. Local authority provides a positive, hopeful, democratic way for citizens to take meaningful action in home towns or counties. Risks of genetically modified crops include the potential for allergic reactions and the threat that experimental crops may

Preventing local decision-making contradicts the legitimate and necessary responsibilities of cities, towns, and counties. Traditionally, laws enacted at the state level have set minimum requirements and allowed for the continued passage and enforcement of local ordinances that establish greater levels of public health protection. Pre-emptive legislation reverses this norm. According to the Washington-based Center for Food Safety, local measures to restrict the use of GMOs are generally on a sound legal footing. Any one having information on the introduction of any seed pre-emption laws in New Mexico please contact Robyn at 505-217-2027 or toll free at 877-775-COOP (2667) or e-mail to memb@lamontanitacoop.com. For a continually updated tracking of seed pre-emption legislation, see http:// www.environmentalcommons.org/gmo-tracker.html.

NATIONAL FOOD DEMOCRACY ACTION CONTACTS Britt Bailey: Environmental Commons (707) 884-5002, britt@mcn.org • Brian Tokar: Institute for Social Ecology (802) 229-0087, briant@sover.net • Renata Brillinger: Californians for GE-Free Agriculture (415) 561-2523, renata@oaec.org • Peter Jenkins: Center for Food Safety (202) 547-9359 peterjenkins@icta.org • LaVon Griffieon: Sixth-generation Iowa family farmer (515) 964-0876,xxvhrsaday@aol.com • George Naylor: National Family Farm Coalition (515) 370-3710, moonbean @wccta.org • Kristy Meyer: Outreach Coordinator, Ohio Environmental Council (614) 487-7506, kristy@theoec.org.

RESOURCES ON PRE-EMPTION AND GMOS Michael E. Libonati: “Local Government,” from Subnational Constitutions and Federalism: Design and Reform Conference, Center for State Constitutional Studies, Rutgers University, March 2004, available at www.environmentalcommons.org/loc gov.pdf. People for the American Way profile of ALEC: www.pfaw.org/pfaw/general/default. aspx?oid=6990. Karen Olsson: “Ghostwriting the Law,” Mother Jones, September 2002, at www.mother jones.com/news/outfront/2002/09/ma_95_01.html.

corn engineered with chicken genes?

action alert! Keep state and local rights strong! Call your State Senator and Representative today and ask them to oppose any “seed pre-emption” bills. Contact Robyn at 217-2027 or 877-775-2667 if you hear of any introductions of “seed pre-emption” bills.

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 february 2006

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food What the World Needs Now is Love Sweet Love

good

by Robin Seydel he intricacies of a healthy heart have as much to do with giving and receiving love as with unclogged arteries and a good, strong, steady beat. For eons, in cultures around the planet, certain foods and herbs have been linked to matters of the heart dealing with love and procreation. And while science is catching up with folklore in explaining why certain things work, the magical chemistry of love still regularly confounds our rational, logical thoughts. With Valentines Day coming up and in light of current events, it remains clear that, to paraphrase the old song “what the world needs now is love sweet love” for it truly may be one of the things in our materialist culture that there “is just too little of.”

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For eons food has been used to create an atmosphere of romance. The old saying “the way to a man’s heart is through his stomach” and the prevalence of the “romantic candlelit dinner for two” as

one of the pre-requisites for romance have long been held as truisms. In ancient times a distinction was made between foods and herbs that increased fertility and those that only increased libido. Good nutrition was deemed as important then as now, and foods considered aphrodisiacs were documented by Pliny, Dioscordes, early Hindu, Islamic, Chinese, and Aztec writers. Mucho Minerals Both garlic and onions are mentioned in the ancient literature. Garlic’s heat was thought to stir sexual desires, today we know its high sulfur content is linked to the healthy production of numerous enzymes and hormones in the body. One caveat here is to be sure both partners eat it at the same time. Oysters have a solid reputation with documented uses by Juvenal in the 2nd century AD. What we know today is that they are high in zinc, which among other benefits, (like fighting off a cold and sore throat), has been shown by modern science to increase the production of testosterone. Zinc is also important in healthy prostate gland function, and is integral in the production of vaginal lubricant (menopausal women take note). Here in land locked New Mexico where oysters are an expensive rarity, other high zinc foods include nutritional yeast, egg yolks, poultry and seafood, sardines, lima beans, whole grains, pecans, mushrooms, pine nuts, pumpkin and sunflower seeds, soy beans and soy lecithin. Nuts and seeds have been a symbol of fertility throughout the ages. One of the most common is

Zachariah Rieke

recent small works February 3-24 Reception: February 3 Friday, 5-8:30 PM (an ArtsCrawl Event)

Harwood

ART

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

Center

look for the

CO-OP CUPIDS

this valentines day! They’ll be pleased to make a special bouquet for the one you love.

Choose from a variety of roses, carnations, and a wide ranging assortment of flowers both large and small. We will wrap and tie a bow on your favorite choices.. Costumes donated by Innovative Distractions. More costume info call Janice at 453-4565.

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the almond, whose aroma was thought to induce passion in women. Aniseed was a popular aphrodisiac among Greeks and Romans, who believed that sucking on the seeds increased your desire. Pine nuts have been noted in Asia for their strong aphrodisiac quality for over 2,000 years. Here again, modern research points to an abundance of zinc. Gingko is another ancient Chinese remedy that improves circulation throughout the central nervous system, the brain as well as peripheral circulation. Chinese medicine uses the Ginkgo seeds to treat vaginal discharge, weak bladder and incontinence. Although walnuts have had the reputation of improving fertility since Roman times, no scientific proof supports this theory. Many medicines in ancient Egypt were based on honey, including cures for sterility and impotence. During medieval days lovers plied their partners with mead, a fermented honey drink, which was also drunk during weddings and on the “honeymoon” to sweeten the marriage. Peel me a Grape! Asparagus and bananas both have achieved mythic aphrodisiac proportions, in both cases due to their phallic shape. In the case of asparagus, the Vegetarian Society recommends eating asparagus for three days for the most powerful effect. In the case of bananas, their flower has a beautiful phallic shape but more practically they are rich in potassium and B vitamins, necessities for sex hormone production. The Aztecs called the avocado tree “Ahuacuatl,” which some translate to “testicle tree” as the avocados hang in pairs on the tree. The avocado’s smooth sensuous fruit is high in amino acids and essential fatty acids both necessary for hormone and bod-

food for

love ily health. Figs, (served in Italy in a cool bowl of water) are thought to be a sexual stimulant and to resemble the female sex organs. Pineapples are rich in Vitamin C and used in homeopathic remedies for impotence. “Peel me a grape” has defined grapes and wine as one of the most recognized aphrodisiacs dating back at least to the Greek romantics. Adding raspberries or strawberries (high Vitamin C), also known as “nipple fruit,” to champagne (or fed to one another fresh) are often fruit of choice for a romantic evening. The Spice of Life It just could be the aromas of all great food that touches the heart. Research from the Smell and Taste Treatment and Research Foundation in Chicago reported in 1998 that smell is a surefire means to create desire. Our sense of smell is linked, along with our sexual instincts to the primal “old brain,” the limbic center. Research showed lavender, licorice and pumpkin pie spices, nutmeg, ginger, clove and cinnamon all increased genital blood flow in men. All are spicy warming scents with energizing properties. Animals, insects and humans all use pheremones to attract mates. With scent a simple way to set the mood, why not use essential oils rather than chemical perfumes and aftershave products, which can trigger allergies and when concocted with persistent organic pollutants, as many of them are, cause lowered sperm counts when used over a long period of time. Essential oils that have a long history of use as aphrodisiacs include coriander, whose use dates back to ancient Egypt with its light sweet edge, and cardamom with its floral undertone. Use the spices in cooking, in aromatherapy or on your skin. Other well known aphrodisiac scents include jasmine, ylang ylang, sweet orange, and clary sage. Both neroli and rose have scents and effects that go deep, harmonizing, comforting, and their powerful scents are believed to aid in creating stronger emotional sexual connections. Herbs Probably the most popular herbal aphrodisiac is Damiana, which increases circulation, and contains testosterone like alkaloids that act as a nerve stimulant for the sex organs. It is a mild stimulant and antidepressant acting to lower inhibitions. Damiana has also found use in treating long term debilitation from disease or exhaustion. Probably one of the safest and most sure ways to improve your love life is with green wild oats, or oat tops. Oats help release testosterone that has become bound to other compounds in the body. Unbound testosterone better stimulates centers in the brain that support sex drive and sexual activities. Also research by the Institute of Advanced Study of Human Sexuality showed that 50% of women taking Avena sativa experienced increased production of vaginal lubrication and more orgasms. While yohimbe is one of the most popular herbs it can cause severe nausea and should not be used by anyone with heart problems, kidney trouble, low blood pressure, diabetes, allergies, pregnant woman or elders. Also it should not be taken with the amino acid tyramine found in cheese, liver, red wine and a number of over the counter remedies, prescription drugs or alcohol. Because the many side effects and restrictions in use, despite FDA approval of the active alkaloid as a treatment for impotence, it is not widely used or recommended.

february 2006

good

health

The Healing Power of by Ivy Edmondson id you know that eating romaine lettuce and leafy greens could heal your skin, assist with immune function, improve eyesight, and help prevent age-related blindness? That the darker leafy greens, such as kale and collards, can aid in the prevention of osteoporosis, heart disease, stroke, and many forms of cancer? Did you know that eating green vegetables in the cruciferous family, such as brussel sprouts, broccoli, bok choy, and kale, could be helpful at preventing hormone-related cancers and aiding the liver in detoxifying, subsequently pre-

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Greens

in the body, subsequently reducing plaque build-up and free radical damage in the blood vessels. The effect is a decreased chance of heart disease and stroke. Folate also has been linked with decreased occurrence of colorectal cancer and cancers of the breast, lung, and cervix. Greens are also an excellent source of Vitamin K, an important vitamin that is scarce in most other foods. Vitamin K regulates blood clotting and helps facilitate the absorption of osteocalcin to build strong bones and teeth. It prevents osteoporosis by slowing bone loss. (One cup of spinach provides twice the RDA of vitamin K.) Romaine lettuce and dark leafy green vegetables contain compounds known as carotenoids, some of which are converted by the body to retinal, the active form of vitamin A. The carotenoids alpha and beta carotene are associated with healthy skin, immune function, and good eyesight. According to recent studies, lutein and zeaxanthin carotenoids found in leafy greens “block sunlight’s oxidative damage, preventing vision-clouding cataracts as well as slowing the development of macular degeneration, a leading cause of age-related blindness.”

venting countless ailments? We’ve always heard how important it is to eat green vegetables, but to understand why they are so good for you, read on! GREEN MEANS GOOD-FOR-YOU! Green is the most restful color for the human eye. It signifies growth, harmony, and stability. In plants, a deep green color indicates fertile soil below and a wealth of nutrients within. It is chlorophyll that gives plants their green color, and this substance, responsible for photosynthesis, is also able to bind carcinogens associated with liver and colon cancers, preventing their absorption in the intestines. The darker the green color, the more chlorophyll and other nutrients. Dark, leafy greens such as kale, collards, spinach, mustard, and turnip are high in calcium (120 to 190 mg per cup), magnesium, iron, potassium, phosphorus, zinc, vitamins A, C, E, K, and contain folate, B6, and B12. Mild and bitter greens are also high in fiber, folic acid, and important trace minerals. Note that mild greens, such as spinach and chard, are not effective sources of calcium due to the presence of oxalic acid, which interferes with calcium absorption. Consuming foods rich in folate, B6, and B12, such as dark leafy greens, decreases homocysteine levels

The cruciferous family of plants includes watercress, arugula, bok choy, brussel sprouts, broccoli, rapini, collards, and kale. They contain indole-3carbinol, a compound that assists in the metabolism of estrogen, contributing to the prevention of hormone-dependent cancers (prostrate and breast). Cruciferous vegetables also contain phytochemicals that aid liver detoxification enzymes in the neutralization and elimination of carcinogens and stimulate the destruction of damaged cells in the body. According to a recent study by Johns Hopkins, researchers focused on 6,100 people for 28 years, “an average of four weekly servings of cruciferous vegetables reduced the risk of dying from any cause by 26 percent.” PREPARATION There are two categories of leafy green vegetables, mild and bitter. Mild greens have a sweeter flavor and include spinach, beet greens, Swiss chard, and bok choy. There is a long list of bitter greens, including kale, collards, dandelions, turnip and mustard greens, arugula, watercress, and rapini. 1. Get the most out of your greens! For maximum nutrient absorption, it is

One taste of their eggs and you know why. Their eggs are so fresh that when you drop them in the pan they bubble up and get all flaky, a sign you are eating truly fresh eggs. Bob thinks their eggs taste so good because “ our hens are raised right” Raising a variety of breeds, most boxes of their eggs come with 6 white down one side and six brown down the other. Their hens run free all the time. They are in a 2 acre runs during the early part of the day to facilitate gathering the over 225 dozen eggs they bring to the Co-op every week. Later in the afternoon the runs are opened and the hens are allowed to roam free over the 160 acre farm. At dusk they march into their hen house to roost for the night. I wondered how Bob and Debbie herded all those wide ranging hens into roost for the night—and he just chuck-

february 2006

Their ranch is named for Bob’s piloting days, and all those flapping wings. The “E’ is obviously for Eaton family eggs. “Our hens are happy, and they lay big healthy eggs” says Bob. Look for Flying E eggs at both Albuquerque stores.

eggs

4. Lightly saute kale in olive oil and minced garlic and/or finely chopped onion. Add dried fruit, toasted nuts, and season with balsamic, salt and pepper. Bitter greens are also nice cooked in soups (just the leaves, separated from stems and finely chopped). 5. To prepare strong bitter greens, such as dandelion and mustard greens, strip leaves from stems and braise, mix with other greens, adding sugar and raspberry or cider vinegar to level out the flavor. (For best flavor buy local, in the spring). 6. Spinach and chard can be wilted with a warm dressing, rather than cooked. Saute chopped onion in olive oil with some apple slices, then add a splash of apple juice, balsamic, honey, dried fruit, and pumpkin seeds. Remove from heat and add mild greens, salt and pepper. Serve cold with coconut flakes sprinkled on top. 7. Mild greens are also great with eggs, in frittatas, pasta, polenta, enchiladas, sandwiches, and added to soups. Saute some garlic in olive oil, and add garbanzo beans, finely chopped, mild greens, and parmesan cheese. 8. Use leafy greens as stuffing in lasagna, a middle layer in casseroles, or in chicken breast with feta cheese and garlic. Marinate chicken with a vinaigrette and bake. 9. Storage: Rinse greens in lukewarm water and store in refrigerator in cloth towels to retain freshness longer. There are lots of ways to enjoy the benefits of greens. For more great ideas for cooking check out the recipes section this issue! Sources: pccnaturalmarkets.com/sc/0507/sc0507 greens.html and Karen Lamphere, MS, CN at wholefoodnutrition.com.

Your CO-OP Produce Dept. has a huge variety of organic and local greens!

led.” Well they pretty much just put themselves in the hen house. If I had to do it, it probably wouldn’t get done. They’ve had plenty of fresh air, sunshine and exercise so they are ready to roost.” Of course Bob and Deb have no need to de-beak or disfigure their birds because the birds have plenty of space.

happy hens lay healthy

3. Bok choy and rapini are perfect in stir-fries with tofu, shiitake mushrooms, Napa cabbage, and other veggies. Add garlic, tamari, rice wine, and a little brown sugar or rice syrup for a special feast.

greens!

Flying E Ranch Eggs

A

2. Make a super-food salad with romaine and spinach and a little watercress or arugula, and add feta, walnuts, and/or olive oil. Green salads are nice with raspberry vinaigrette or a poppy seed dressing made with any vegetable oil and cider vinegar (3 to 1), blended with honey, poppy seeds, lemon zest, and salt to taste.

eat your

Local Product Spotlight: bout 15 years ago pilot Bob Eaton and his wife Debbie bought about 160 acres out in the Estancia Valley. “I like to try different things, experiment with things I like doing. Some things work out some things don’t.” he said recently. “We’ve been raising eggs for about 6 years now and we can pretty close to make a living out of it so, I guess this is one experiment that has worked out pretty good.”

important to cook bitter greens until they are tender. Conversely, mild greens are nutritionally at their best when served raw and accompanied with nuts, cheese, olive oil, or other fats.

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co-op news

february 2006 6

Betty’s Bath and Day Spa a Member Profile by Ivy Edmondson tep inside Betty’s Bath and Day Spa, and there is an immediate sense of calm. The subdued lighting and warm colors, combined with welcoming and interested staff, creates an atmosphere that is soothing and inviting. Owner Elissa Breitbard opened Betty’s 5 years ago with the intention of creating a Wellness Center in the heart of the North Valley. Unlike other spas in town, there is no hair or nail care offered, eliminating the potential for harsh chemical odors. Betty’s showcases natural products, including their own natural body care line. The primary focus at Betty’s Bath is on wellness, relaxation, and integrative healing in a chemical-free environment.

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Within the soothing quality that permeates the spa atmosphere, there is a hint of whimsy, of lightheartedness in polka dots and swirls of color. And this, to me, describes the Betty in Betty’s Bath. Adriana Candelaria, the operations manager, says that “Betty could be your aunt, your grandma, or your hip, surfer-chic cousin with a tattoo of the Virgin of Guadalupe on her low back. She is also like a dear friend willing to lend a hand or a listening ear at the end of a long day.� Betty’s world embodies all that. It is a name intended to inspire comfort. Along with creating a comforting and healing environment for her patrons, Elissa describes her approach as a business owner to be

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both pro-business and pro-community. She sees these two elements as mutually beneficial and completely interconnected. Like La Montanita, she has spoken out as a business owner on behalf of her community in support of Albuquerque’s living wage. And again like the Co-op, she has shown her love for Albuquerque as one of the cofounders of the Albuquerque Independent Business Alliance (AIBA). The organization was founded in 2003, with a mission to preserve the distinctive character of Albuquerque by promoting and sustaining local independent business, the life force of our community. “AIBA is part of a nationwide movement that recognizes the connection between a healthy local economy and strong vibrant communities.� Elissa says that the goal of AIBA is to impact the community and increase public awareness about the benefits of shopping local. “You may not be able to shop locally 100%,� she says, “but earmarking a minimum of 10% of your spending dollars to locally-owned businesses can have a substantial impact.� Shopping local is not about living beyond your means; it’s about developing awareness of where your money is going and the unseen costs to the community when you “save� money by shopping at chains. One of the ways AIBA raises awareness is through press coverage of public events. Last summer, the organization celebrated “Independence Week.� From July 1-8, seven out of nine city counselors were challenged to see who could

spend the most money locally that week. AIBA also organized the “Unchained Albuquerque Event� last November, which included a screening of the documentary Independent America: The Two Lane Search for Mom & Pop. Elissa feels that local businesses treat their employees better than do the outside chain stores, “more like family� she says, and at Betty’s, you can really sense that feeling of kinship. “And our customers are our neighbors,� she says. “We call them by name. We know whose kids are playing on which softball team, when they’ve had a baby, and which type of massage they prefer.� La Montanita Co-op often shares that special connection that can occur between a local business and the customers it serves. Elissa says the Co-op is doing a great job in her eyes. She stressed that she is so glad they are part of the north valley community now. When she first opened Betty’s, the Co-op hadn’t opened the store on Rio Grande yet. Since its opening, she and most of her staff go there throughout the day for breakfast, lunch, snacks and/or dinner, she says, adding “I love the Co-op! It provides a convenient, healthy, and local food option for Albuquerque.� Betty’s Bath and Day Spa is listed in the Member to Member Resource Shopping Guide. Current Co-op members get a 10% discount. Call them at 505341-3456 or make reservations at www.bettys bath.com. Betty’s is located at 1835 Candelaria NW, between 12th and Rio Grande. More information on the Albuquerque Independent Business Alliance is available at www.keepitquerque.org, and in print at both Co-op locations in Albuquerque.

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The hot tub at Betty’s

Co-op members get 10% off!

Boar d Brief:

Meeting of December 20, 2005 by Shirley Coe, Administrative Assistant Election Results: The Nominations and Election Committee reported on election results. Both bylaw amendment proposals passed. Susan Cizek, Tom Hammer, and Jonathan Siegel were seated as new board members for three-year terms beginning December 2005. Board members will attend an orientation program in January. Santa Fe Member Ideas: A new community is being built in Santa Fe that is chartered to be a sustainable community. Representatives approached La Montanita about opening a Co-op there in several years. Management will follow-up with them. Toll-Free Number: The Co-op has a new toll-free number, which is already garnering quite a few calls. Information will be in the stores by the end of January.

Remote Sites: Speakerphones will be purchased so Coop advisory board members at remote sites can teleconference at board meetings. Locations that will allow Coop general members to attend are being investigated. Coffee with the Board: Be sure to attend Coffee with the Board. Fill out a ticket with your Co-op comments and your name and contact information. Quarterly drawings will select three tickets, and the winners will receive La Montanita gift certificates. The next Coffee with the Board is Saturday, January 21, 2006, at the Gallup store. Board Meeting: Members are invited to attend monthly board meetings. The next meeting will be held on the Tuesday, February 21, 2006, at 5:30pm. at the Immanuel Presbyterian Church at Carlisle and Silver avenues in Albuquerque.

Volunteer Program in Full Swing New Organizations Added! Community Capacity Building We’ve had many calls from Co-op members who are now participating in our new Co-op Community Capacity Building Volunteer Program. If you are interested please be sure to contact either Ivy at 217-2031 or Robyn at 217-2027 or toll free at 877-775-2667(COOP) before you begin your volunteer efforts. Please remember you are welcome to volunteer as much as you would like for any organization but the Co-op can only give credit for up to 12 hours per month (that’s 3 hours per week). Be sure to turn in your volunteer worksheets before the end of each month that you volunteer.

You can pick up volunteer worksheets and guidelines at all Co-op information desks. New Organizations Added In Albuquerque La Montanita Co-op is pleased to welcome Peacecraft, Big Brothers and Big Sisters and Friends of the Rio Grande Nature Center (weekend trainings start in February). In Santa Fe we are happy to partner with Ecoversity, an education center for sustainable living and earth based vocations. For the listing of all participating organizations see our January 2006 Newsletter at www.lamontanitacoop.com or call Ivy or Robin at 217-2027 or toll free at 877-775-2667.

co-op news

february 2006 7

Co-op Adjusts Staff Living Wage

L

a Montanita began paying a staff living wage in January of 2005 and we have adjusted this rate as of January 2006. We reviewed several living wage calculation methods and selected the “Co-op Living Wage Model� developed by a panel of sixteen natural food cooperatives. This model uses the U.S. Department of Housing and Urban Development fair market rent calculation for specific cities and the U.S. Department of Agriculture’s moderate food plan. Of the models we reviewed, it is by far the most comprehensive and the calculation includes the following monthly living costs for a single individual in Albuquerque: Albuquerque fair market rent: $470.00 USDA moderate food plan: $256.74 La Montanita’s staff health & dental care plan: $323.27 Transportation: $131.90 Telephone: $28.00 Entertainment: $41.72 Miscellaneous personal care items: $125.16 Savings: $50.00 Sales tax: $22.76 Income tax: $311.75 Total: $1,761.30 The model then deducts the portion that La Montanita pays for the health and dental plan and the staff discount on co-op purchases. These benefits total $274.82 per month leaving a total monthly living cost of $1,486.48. We annualize this and convert to an hourly rate based on working forty hours per week and we arrive at $8.56 per hour for 2006. This is an increase from $8.13 per hour during 2005. This same model produces a living wage in Gallup of $7.54 and $9.13 in Santa Fe, although the City of Santa Fe has set a living wage of $9.50 this year. Over the past thirty years La Montanita‘s staff has grown to over 180 members who provide the high quality food and service that we all enjoy. We have many long term staff members and our average staff tenure is currently over four years with three of our staff over twenty years. We currently have 90 full time and 96 part time staff members, but as is detailed below, all staff members who work at least twenty hours per week receive the same level of benefits as full time staff. Our part time staff consists of many students, parents, and artists who find advantage in the flexibility that part time employment provides. We have written job descriptions and pay grades for each of our staff positions, and we compare our pay grades annually with the New Mexico Department of Labor’s annual wage survey. Our current average hourly rate for the entire staff including the administrative salary positions is $11.46 and our current average for the store staff is $10.82. We have published a complete wage listing for every staff position at La Montanita as of January 2, 2006 and this listing is available for Co-op staff and member review at each store’s information desk. See box below for our current wage grid for all regular staff members: All of our staff benefits and policies are detailed in our staff manual given to every staff member at their orientation. A copy of which is also available at each store’s information desk for co-op member review.

The benefit package consists of the following: • 401k plan available to all regular staff members after one year of service who average at least twelve hours per week. • Monetary service awards for all regular staff members of $10 per year awarded at three year anniversary dates. (3 years: $30, 6 years: $60, 9 years: $90, etc.) • Paid bereavement leave for all regular staff members for the death of a member of their immediate family: Up to 24 hours based on average hours worked. • Staff discount on Co-op purchases of 18% for all staff members. • Free employee assistance program providing information and counseling by Unum Provident on a variety of work-life balance issues. • Medical insurance is currently provided through Great West and is a comprehensive PPO plan. La Montanita pays 80% of the cost of this plan for the staff member and 50% of the cost of dependent coverage. Staff members currently pay $51.58 per month for single coverage and $306.81 per month for family coverage. • Dental insurance is currently provided through United Concordia and La Montanita pays 80% of the cost of this plan for the staff member and 50% of the cost of dependent coverage. Staff members currently pay $5.49 per month for single coverage and $34.52 per month for family coverage. • Modest life insurance coverage is currently provided through Great West and is provided at no cost to all staff members who work at least twenty hours per week. • Hourly staff members who work on Memorial Day, July 4th, Labor Day, and New Year’s Day receive time and one half pay. • Sick pay is earned quarterly by all regular staff members based on the hours worked during the previous quarter at the following rates: 10-19.99 average hours worked = 2.5 hours of sick time 20-27.99 average hours worked = 5 hours of sick time 28-34.99 average hours worked = 7.5 hours of sick time 35-40 average hours worked = 10 hours of sick time • Vacation pay is provided to all staff members who work at least twenty hours per week and is earned based on the number of hours worked. The plan provides staff members averaging forty hours per week the following paid time off: First two years of employment: 1 week Years three and four: 2 weeks Years five through nine: 3 weeks Ten years and more: 4 weeks All of our stores’ services are provided on behalf of our membership by our staff. We have an extremely talented, dedicated, and productive staff at La Montanita, but we only exist to serve you, our members. The relationship between our staff and our members is one of our greatest assets, yet there also exists a natural tension in this relationship as we attempt to provide high levels of service at competitive prices, maintain our patronage refund program and provide our staff with good wages and benefits. We are very grateful for your support of La Montanita that makes this possible and we fully understand that it is your patronage and membership that has created and sustains our cooperative. Please don’t hesitate to let us know how we can be of greater service to you. C.E. Pugh, General Manager

Co-op Staff Wage Grid January 2006 Santa Fe Albuquerque Gallup

Entry $ 9.50 $ 7.50 $ 7.00

Living $ 9.50 $ 8.56 $ 7.54

Cap $12.00 $11.00 $10.00

Front End Coordinator Santa Fe Albuquerque Gallup

Entry $ 10.50 $ 9.00 $ 8.50

Living $ 10.50 $ 10.00 $ 9.00

Cap $15.50 $14.50 $13.50

Santa Fe Albuquerque Gallup

$ 9.75 $ 8.00 $ 7.50

$ 9.75 $ 9.00 $ 8.00

$12.50 $11.50 $10.50

Asst. Department Team Leader Santa Fe $ 11.00 Albuquerque $ 10.00 Gallup $ 9.00

$ 11.00 $ 10.50 $ 9.50

$16.50 $15.50 $14.50

$ 10.00 $ 8.50 $ 8.00

$ 10.00 $ 9.50 $ 8.50

$13.50 $12.50 $11.50

Department Team Leader Santa Fe Albuquerque Gallup

$ 13.00 $ 12.00 $ 11.00

$22.00 $21.00 $20.00

Clerk

Cook

Lead Clerk (Rc, Jn, Scn, Pro) Santa Fe Albuquerque Gallup

Calendar of Events 2/6 Social Responsibility Committee, Nob Hill Annex 5:30pm 2/13 Member Linkage, Immanuel Church 5:30pm 2/18 Coffee with the Board, Santa Fe store, noon-2pm 2/20 Co-op Foundation Committee, Valley store 5:30pm 2/21 Board of Directors Meeting, Immanuel Church 5:30pm 2/24-25 N.M. Organic Farming and Gardening Conference 2/28 Finance Committee Meeting, 303 San Mateo NE 5pm

FEBRUARY IS MEMBER APPRECIATION VOLUME DISCOUNT SHOPPING MONTH!

FAIR TRADE COFFEE

A T YOUR COOP Bowl for Kids’ Sake! Big Brothers Big Sisters of Central New Mexico invites you to put on your bowling shoes and help build a community where every child has a caring mentor in his or her life. Bowlers form teams of 5, raise $75 each, and come out to bowl on Sat., March 4 and Sunday, March 5, 2006 at the Santa Ana Starlight Lanes. Every dollar raised by our bowlers goes directly into our programs. We are looking for Team Captains and Cabinet Members to inspire and encourage five or more teams.

To register, sign up online at www.bbbs-cnm.kinter.org/BFKS or contact Lisa at 837-9223 ext. 25 or lisal@bbbs-cnm.org.

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Deming, New Mexico Red or Green Enchilada Sauce, 15-16 oz, assorted varieties, Sale 2/$5. Other Hatch products also on sale

Herbs, Etc. Santa Fe, NM Phytocillin, 1 oz, Sale $7.99. Other Herbs, Etc. products also on sale La Montanita Co-op

Albuquerque, New Mexico Tree-Free Kenaf Co-op Greeting Cards, Assorted designs, Sale 99¢ each

FEBRUARY specials Contact angela@lamontanitacoop.com to advertise

VALID IN-STORE ONLY from 2/01-2/28, 2006: Not all

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greens Celebrate Mardi Gras with some downhome cookin and healthy greens. This month, I have collected some tried and true Southern and Cajun recipes and also some favorite ways for preparing winter greens from a few of our Co-op staff members. Wake the taste buds and nourish the body with the combination of greens and deep down Southern flavor! (For more nutrition facts and ideas concerning greens, see page 5. Happy cookin’!) Adapted and reprinted from the following sources: www.cooks.com www.southernfood.about.com The Grit Restaurant Cookbook (available at www.thegrit.com) www.wholefoodnutrition.com *Co-op Staff (C = cup, T = tablespoon, t = teaspoon, # = pound, oz = ounce)

salt and baking soda. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until mixture forms soft dough that releases from the side of the bowl. Turn dough onto lightly floured surface. Knead 6-8 strokes to mix thoroughly. With floured rolling pin, roll out to 3/4 inch thick. With floured 2 1/2 inch biscuit cutter or drinking glass, cut into biscuits. With spatula, place on ungreased cookie sheet nearly touching for soft sided biscuits. Press trimmings and roll out as above. Bake 12-15 minutes until golden. Makes 10. For a genuine soul-food alternative, rather than roll out the dough, pinch off small handfuls and roll into balls. Heat oil in an iron skillet and press balls into the bottom of the pan with spatula to flatten. Cook on low, covered for about 5 minutes, then flip and cook about 5 more, checking centers with a knife. You may need to add more oil between flips. Wipe down skillet and re-oil between batches. Red Beans and Rice

Whole-Wheat Buttermilk Biscuits 1 C whole wheat flour 1 C all-purpose flour 2 T sugar 2 t baking powder 1/2 t salt 1/4 t baking soda 3 T shortening 3/4 C buttermilk

2 C red kidney beans 6 C cold water 1 large onion, chopped 1 green pepper, chopped 1/2 # ham - cubed (OR for vegetarian, see below) 2 cloves garlic - chopped 1 bay leaf 1/2 t salt 1/2 t pepper

Preheat oven to 450 degrees. In large bowl, mix flours, sugar, baking powder,

Wash beans in cold water. Drain beans and put in covered pot with cold water.

february 2006 10

Add ham (or vegetarian sausage) to pot. Bring to boil slowly. Add chopped onions, garlic, green pepper, bay leaf, salt and pepper. Simmer for 2 hours stirring until beans are soft. Mash some of the beans against the side of the pot to make a creamy sauce. Serve with rice. VEGETARIAN ALTERNATIVE Simply leave out the ham, or substitute 1/2 pound sausage-style GimmeLean‰ for the ham. Roll “sausage” into quarter-size balls and brown for a few minutes in a hot skillet with 1 tablespoon of oil and a little sugar and soy sauce to taste, then cook with beans as described above. (serves 6) "Grit-Style" Tofu and Yeast Gravy with Greens 1 C brown rice with 2 C water For greens 1 large bunch of collard greens or kale, well rinsed 1 quart (approximately) water 1/2 C cider vinegar 1 T sugar 2 t hot sauce or 2 T picante (optional) 1 t dry mustard 2 t salt 1/2 t white pepper 1/4 t baking soda Bring brown rice and water to boil, add a splash of vegetable oil, cover, and simmer for about 50 minutes. While rice is cooking, wash collards or kale and remove stems. Roll small stacks of leaves to form cigar-shapes and chiffonade by slicing thin strips perpendicular to length of each roll. Cover with about a quart of water and bring to boil, adding cider vinegar, mustard, salt, pepper, sugar, baking soda, and hot sauce, if

desired. Boil for at least 30 minutes for collards, about 20 minutes for kale, until desired tenderness is achieved. For tofu 1 block firm tofu vegetable oil soy sauce chopped garlic red chili flakes nutritional yeast (optional) Cube tofu slightly smaller than playing dice. Lightly oil a nonstick or seasoned iron skillet and place over high heat. Allow oil to heat slightly and add tofu. Saute, tossing with a spatula until evenly and lightly golden brown. Sprinkle lightly with soy sauce, and saute briefly to further brown tofu. Remove from skillet, draining and discarding any excess fluid. Rinse and wipe the skillet dry, oil, reheat on high, and refry tofu with garlic, chili flakes, and more soy sauce to taste. (The second saute creates a crust on the surface of the tofu, adding texture and flavor). Remove from heat and sprinkle with nutritional yeast or cover and keep on low heat while making the gravy. Gravy 1 stick margarine or butter 1/3 C whole wheat flour 1/3 C nutritional yeast flakes 1 C soy milk (NOT low-fat) 1/4 C soy sauce 3/4 to 1 C hot water 1 T vegan Worcestershire sauce In a large saucepan, over medium heat, melt margarine or butter completely. Stir in flour and yeast until blended and continue to heat roux until mixture begins to bubble. Use only enough heat to maintain vigorous bubbling, whisking

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green & gorgeous constantly for 4 minutes, to thoroughly cook the flour. Continue rapid whisking and add soy milk gradually. The mixture will quickly become thick and custard-like. Combine soy sauce, water, and Worcestershire sauce and add to gravy gradually. Blend well after every addition and do not add too much liquid at one time. Cook to desired consistency. Mix tofu with greens and serve over brown rice topped with a generous amount of gravy! This dish will blow your mind with its soulful vegan decadence! (Adapted by Ivy Edmondson) Winter Greens Soup 4 C vegetable stock 1 T extra virgin olive oil 1 large yellow onion, thinly sliced salt and pepper 4 garlic cloves, finely chopped 1 C bok choy stems, thinly sliced 1 medium sized potato, thinly sliced 1 large carrot, peeled and thinly sliced 1 bunch of kale, stems removed and leaves washed and chopped 3-4 C bok choy, leaves washed and chopped 1 bunch of spinach, stems removed, and leaves washed and chopped 1 T fresh lemon juice grated parmesan cheese (optional)

Place currants in a small bowl and cover with boiling water; let plump for 5 to 10 minutes. Drain, reserving soaking liquid. Place pine nuts on a cookie sheet and bake at 325° F. for 5 minutes, or until golden brown. Set aside. Wash the kale leaves and strip the leaves from the stalks. Save the stalk for another use. Coarsely chop the greens. In a large skillet or stockpot with a lid, heat oil over medium heat. Add onion and garlic and cook, stirring, until softened, 2 to 5 minutes. Add greens and stir to coat with oil. Add 2 tablespoons of the reserved water, cover, and cook until greens are wilted and soft, about 5 minutes. Reduce heat to low, add currants and pine nuts; stir to mix well. Season with vinegar, salt, and pepper. (Recipe adapted from Greens Glorious Greens! By Johnna Albi and Catherine Walthers) ROBIN’S BITTER GREENS™ TWO WAYS Asian Style: Clean and chop a bunch of kale, mustard, or any other greens that you like. Saute about a pound of cubed tempeh or tofu in a tablespoon of toasted sesame oil with fresh chopped garlic. Add finely chopped red onion and greens, a dash or two of tamari, and a little cayenne. (Add some coconut milk at this point for some Thai flavor if you like). Lower the heat, cover, and steam for a few minutes, checking to make sure greens do not overcook. Serve over rice or noodles with a squeeze of lemon or lime, and some fresh cilantro (optional).

Warm the stock over low heat. Heat the olive oil in a soup pot and add the onions, 1 teaspoon salt, and several pinches of pepper. Saute over medium heat until the onion is soft, 5 to 7 minutes. Add the garlic, bok choy stems, potatoes, and carrot. Saute until the veggies are heated through, about 5 minutes. Add 1 cup stock, cover the pot and cook for about 10 minutes. When the vegetables are tender, stir in the kale, bok choy, 1 teaspoon salt, a few pinches of pepper, and 3 cups stock. Cover the pot and cook the soup for 10 to 15 minutes, until the bok choy and kale are tender. Add the spinach and cook for 3 to 5 minutes, until it is just wilted. Puree the soup in a blender or food processor until smooth. Thin with more stock if it seems too thick. Season with the lemon juice and salt and pepper to taste. Garnish each serving with a sprinkle of parmesan cheese, or some fresh chopped French sorrel. (Adapted by Chris and Andrea Maher) Sauted Greens with Toasted Pine Nuts and Currants

february 2006 11

Quick Kale Soup: In a medium-sized pot of water (less than 2 quarts), add a pound of cubed tofu and fresh chopped garlic and bring to boil. Add noodles and when noodles are about half cooked, add cleaned, chopped kale, and any of the following to your taste: curry, chopped tomatoes, a dash of cayenne pepper. Simmer until noodles and kale are just tender. Add a spoonful of miso to each bowl of soup.

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Do you have any favorite dishes you would like to share with your Co-op community? Send your recipes to Ivy for consideration: ivye@lamontanita coop.com.

1/3 C dried currants or coarsely chopped raisins 1/2 C boiling water 1/4 C pine nuts 1 1/2 # kale (or any type of greens) 2 t extra-virgin olive oil 3/4 C finely chopped onion 1 medium clove garlic, minced 1 T balsamic vinegar Salt and freshly ground pepper to taste

Dr. Deborah Wozniak

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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

11930 Menaul NE

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good

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Heart Healthy Cooking: Your Newest

Adventure! by Robyn Seydel t has been estimated that over 60 million Americans have one or more types of cardiovascular disease, including high blood pressure, coronary heart disease, heart failure, irregular heartbeat, stroke or congenital cardiovascular defects. That’s the bad news! The good news is so many of these heart related problems can be mediated with a healthier diet. Of course anyone who has, or suspects they have, heart disease should seek professional health care immediately. That said, helping to heal your heart and improve your overall health can be a delicious new adventure.

I

We all know the recommendations: lower both saturated fat intake and total fat intake and reduce salt usage. But all that doesn’t mean your food has to be boring and tasteless. Perhaps first and most important is to eliminate your mental atmosphere of deprivation. Think about it as if you were going to new and unexplored countries with a delicious new cuisine and a variety of new tastes, aromas and spices. Don’t eat on the run. Make meals a special time, adding atmosphere with candles, flowers, music or art. Eating with friends and loved ones is good for your digestion. The basic guidelines for heart healthy eating are lowered fat intake (less that 30% of total calories daily), cholesterol intake at no more than 300 milligrams per day and a sodium intake of 3,000 milligrams per day. Also reduce additives, preservatives, food colorings and flavorings including MSG, and lower caffeine intake. But what’s left you wail. There are plenty of great tastes and fun foods. Here are a few basic tips on how you can do it and still enjoy delicious satisfying meals. Come to your Coop and let us show you how. 1. Read labels. By-pass processed foods and choose whole grains and beans that are lower in fat. Reduce or eliminate butter, coconut and palm oil, and hydrogenated fats including margarine and Crisco (even though it’s vegetable oil based). Reach for olive or sesame oil and ghee or a non-hydrogenated vegetable oil spread. Instead of butter on your bread, try one of the Co-op’s spectacular olive oils. Pour some in a dish with a little pepper, basil and oregano and dip your whole grain bread. The Co-op has several non-hydrogenated spreads that taste good, including Spectrum Spread and Earth Balance. Look for them in the dairy case. 2. By-pass fast foods all together. They are loaded with fat, salt and sugar. Make eating out a special adventure and choose finer, locally owned and operated restaurants that use whole, fresh ingredients. You get what you pay for. 3. Choose lean cuts of meat when eating beef, or by-pass beef completely and eat more fish, skinless chicken and turkey. The Coop has a great selection, and our wonderful meat department staff is very knowledgeable and helpful. If you don’t see what you want, please ask for it. Or allow them to help you with your selection to ensure you get the cuts most appropriate for your needs.

L o s Po b l a n o s Organics

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6 81-406 0 The best produce from the field to you. Always fresh. Always organic 12

4. Eat more fresh fruit and vegetables. This is a biggie; eat at least 5 servings of fresh fruit and veggies daily. Use meat and dairy products not as your main source of protein but as a condiment, flavoring beans and grains, veggies, soups, stews and stir fries. 5. Choose low fat cheese, yogurt and skim milk. The Co-op has some great varieties in both the cheese case and the dairy cooler. Cheese department staff can help you find low fat, low sodium cheeses that are tasty. If you don’t see what you are looking for, don’t hesitate to ask. There are also a variety of vegetarian, non-dairy, low fat milk, cheese and meat alternatives that are quite tasty. Milk, cheese and ice cream made from rice, soy beans, oats and almonds are available. Here again it is important to read labels, as even some of these alternatives can be loaded with fat.

pimentos, (roasted red peppers), sun dried tomatoes, eggplant, chile, bean spreads, hummus, black beans, red beans.) There are some good, quick and easy mixes in the bulk department; just reduce the amount of water you add to make a thicker spread. Choose from a variety of great mustards instead of mayo, or try Spectrum canola oil mayo, Veganaise (soy based mayo) or other low fat mayos. 10. Choose low fat snacks. Carrot sticks, celery sticks and other veggies, or fresh apples, oranges, pears or other fruit. Candy is notorious-

fresh fruit

6. Bake, broil, grill or steam foods. You can even do stir fry with a very small amount of olive or canola oil adding water once it gets going to reduce oil use. Instead of pouring oil in the pan, use a brush and brush it on to minimize the amount of oil used.

fresh fruit sweet and crunchy

delicious and nutritious

Choosing foods and a way of eating that heals your heart and improves your health can be a delicious new adventure! Enjoy a heart healthy diet! Other liquids that are great to cook with include veggie broth, lime or lemon juice, wine, sherry, tomato and other fruit and vegetable juices, rice vinegar and other vinegars. Use tomato or veggie juice as a base for a quick soup or stew. 7. Make your food flavorful so that you won’t miss the fat or the salt. When grilling use a marinade that replaces salt with any number of other interesting herbs and flavors, including garlic, onions, peppers, chiles, ginger, oregano, cumin, coriander, cardamom and others. Begin to experiment with mustard, herbed vinegars, maple syrup, honey or frozen orange juice to add richness and depth to your foods. A great Brazilian recipe for black beans (can be used with any beans) includes adding onions, garlic and red or/and green bells, red chile or cayenne (great for improving circulation), orange juice, coriander, cumin, cardamom and garlic while the beans cook. Also adding yams makes a delicious stew. 8. Garlic has especially been noted in regaining or maintaining heart health. Finely minced garlic is delicious in a little olive oil for a bread dip instead of butter, and a great addition to soups, stews, marinades and salad dressings. 9. When a recipe calls for eggs, two egg whites can often be used in place of a whole egg. Or try some of the egg replacers found in dairy, frozen, and grocery sections of the Coop. To replace meat in a recipe try lentils, rice, including wild rice, bulgar, oats, tofu or tempeh. A hot new item in the dairy case is the Tofurky Italian Sausage, try some when you get that urge for meat. Or give the recipe a new focus instead of a meat substitute. In a sandwich for instance use grilled or braised veggies including asparagus spears, portabello mushrooms, artichoke hearts,

ly high in fat, often using palm or coconut oil. Enjoy dried fruit and seeds, pumpkin or sunflower seeds. Choose chips that have been baked not fried: the Coop has a wide variety of them. My favorite are the Guiltless Gourmet Red Corn. Air pop your popcorn (movie theater popcorn is often made using coconut oil) and add spices instead of butter. Try garlic, nutritional yeast, kelp (instead of salt), or my favorite, red or green chile powder. 11. When thinking about dessert, choose fresh fruit topped with non-fat yogurt, and a sprinkle of cinnamon, cardamom, nutmeg, or choose sherbet or low fat frozen yogurt instead of ice cream. Also there are rice and soy milk alternatives; most are so good that after a short while you won’t even miss the lethal stuff. But do read the fat content, as some of these products (especially Toffutti) are high in fat. Add elegance, not fat, to your dessert; layer fresh fruit and yogurt in parfait glasses. Blenderize frozen raspberries, strawberries or peaches and include in layers and/or topping. Make your own frozen dessert with frozen bananas (remove from skins, cut in halves or quarters, and freeze in plastic bag or wax paper) or other fruit, adding soy or rice milk or apple juice and spices. Make it just as you would a smoothie only thicker and eat with a spoon. One of my favorites uses cantaloupe, frozen bananas, vanilla extract, vanilla rice milk, maple syrup, cardamom and cinnamon. For added calcium, I add a bit of tahini (ground raw sesame seeds). Another goodie is putting frozen bananas, peaches, strawberries and vanilla rice milk in the blender. Make it thick and top with some shaved organic dark chocolate. Simple but delicious. Experiment with your favorite fruit flavors. Enjoy your new heart healthy eating adventures.

SHOP CO-OP... Heart Healthy eating is an exciting adventure when you shop Co-op. Low salt, low fat and a wide selection of alternative choices!

for your

heart

february 2006

good

health

Whole Grain Stamp of Goodness

T

he new 2005 Dietary Guidelines recognize the fundamental role that grains and especially whole grains play as the foundation of a healthy diet. Whole grains are part of the obesity solution. The health benefits of whole grains are touted daily by health care professionals and researchers. Carbohydrates are an important part of our diet, and whole grains are a critical and essential part of the carbohydrate component. Consumers searching the grocery aisles for authentic whole grain foods now have a new "search tool" — the Whole Grain Stamp, making it easy for shoppers to spot whole grain foods. The stamp produced by The Whole Grains Council was unveiled in January of 2005, and now there are numerous companies that proudly bear the Whole Grains Stamp. The Council was founded by a group of concerned scientists, food industry representatives and members of The Oldways Preservation Trust (www.oldwayspt.org), an organizational pioneer in the successful promotion of healthy, traditional eating patterns and foods.

The Stamp features a stylized sheaf of grain on a golden-yellow background with a bold black border. Its eye-catching design makes the Whole Grain Stamp easy to spot on food packages. The Whole Grain Stamp identifies products at three levels: Good Source: Products labeled with the Good Source Stamp provide a half serving of whole grains. Excellent Source: Products labeled with the Excellent Source Stamp provide a full serving. 100% Excellent: Products with this stamp provide a full serving in which all grains are whole grains. The new Guidelines advise eating half or more of our grains as whole grains — at least three 16g servings per day. A "Good Source" contains at least 8 grams of whole grains per labeled serving, while an "Excellent" or "100% Excellent Source" contains at least 16 grams of whole grains per labeled serving. The whole grain stamp is important right now as food manufacturers and marketers are jumping on the whole grains band wagon. The Whole Grains Stamp gives consumers an easy way of understanding if the products they are choosing really do contain whole grains.

Personal Growth Childhood Trauma • Illness Drugs/Alcohol • Loss Women’s Issues

Louise Miller, MA, LPCC, NCC Psychotherapy Albuquerque, NM (505) 385-0562

www.louisemiller.org

BUY LOCAL SHOP CO-OP SAVE SUPPORT YOUR LOCAL GROWERS!

Look for the Whole Grains Stamp on products throughout the Co-op grocery section.

WHOLE GRAINS are part of the foundation of a healthy diet!

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

232-2358 EricsTreeCare.com ericstreecare@earthlink.net

Promoting Local Food Systems

Globally The Way Forward continued from page 2 Despite the recent defeats at the World Trade Organization, all may not be lost, and in fact, these next few months provide an extremely important window for the global justice movement. The WTO faces very tight deadlines to actually ratify the Hong Kong text. By April 30th they must work out the full framework on agriculture and industrial goods. After that, the date for final approval in the WTO's executive General Council is December 1-2. And then it must pass the US Congress before July 2007 when President Bush's trade promotion authority expires. Given that these issues have been contentious for years, this timeframe is remarkably short, and if it is not adhered to the WTO would be severely undermined, and the world trading system would be at a real turning point. It would be time to promote a

new development model altogether. The visions for another world exist and have been assiduously researched and articulated. For examples, see the International Forum on Globalization's report, entitled "Alternatives to Economic Globalization" at www.ifg.org. Rather than arguing about market access and orienting developing countries' economies first and foremost around large-scale production for export, we could be promoting the local on a global scale. Rather than advocating trade as the highest law of the land at the expense of strong local economies, communities and bioregions, we could work to trade only when goods cannot be produced locally. Rather than focusing the conversation on subsidies that benefit monocultural producers and multinational corporations, we should shift the debate towards supporting small-scale, sustainable, diversified local production for local consumption. In so doing, soil, water, biodiversity — the earth itself — would be nourished for future generations.

11th Annual Southwest The eleventh annual Southwest Conference on Botanical Medicine is coming up in Tempe, Arizona on April 8 & 9. The conference site at Southwest College of Naturopathic Medicine in the Phoenix area is close to some beautiful desert parks, which are ideal for field trips and herb walks. These outdoor activities balance a full schedule of presentations by herbalists and naturopathic physicians on botanical therapies for chronic disease. The conference begins on Friday, April 7 with an optional day of field studies in the surrounding mountains, with noted herbalists Cascade Anderson Geller, Phyllis Hogan of the Arizona Ethnobotanical Research Association and curandero Francisco Ozuna of Apache/Yaqui heritage. Continuing education credits are available for acupuncturists, nurses, naturopathic physicians and pharmacists. For more information on the conference visit www.botanicalmedi cine.org or call 1-800-252-0688.

february 2006

Free Estimate Dormant Season: Time for Pruning Pines, Conifers, Fruit Trees Composted Mulch Available

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

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Meets or exceeds the USDA’s National Organic Program (NOP) regulations

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

13

community

forum

february 2006 14

statewide

New Tax Credits for Energy Savings

Take Effect

L

ast July, Congress passed the Energy Tax Incentives Act of 2005, the first major energy bill in 13 years. The Act created many energy and conservation tax credits that became available in 2006. There are three categories that are relevant for individuals and families. They are for Home Solar Hot Water and Electricity, Home Energy Efficiency Improvements, and Alternative Technology Vehicles.

100% of the cost of an energy efficient furnace or hot water boiler ($150 limit), circulating fan ($50 limit), or central A/C, Heat Pump, or Water Heater ($300 limit). In addition to the specific limits noted, there is a $500 overall lifetime limit on this credit.

The vehicle credits are available until 2010, but they are for a limited number of vehicles per automaker, after which the credit will gradually be reduced. Some automakers are expected to exhaust their share long before 2010. Toyota is projected to run out of full credits half-way through 2006.

This Energy Efficiency Credit is available for the years 2006 and 2007. Credits are not for all products, only those meeting prescribed standards. Lists of qualifying products are not yet available, but are expected soon at www.energystar.gov.

Analyzing the Energy Tax Incentives Act Despite these credits, the Energy Tax Incentives Act, taken as a whole, is disappointing. It will cost taxpayers over $14.5 billion, including new subsidies for the fossil fuel industries ($4.4 billion) and the nuclear industry ($4.3 billion). By artificially lowering the price of energy, these subsidies reduce the potential for market-driven conservation and renewable energy expansion. They create opposing incentives to the credits above.

Solar Energy Systems If you install new solar equipment on your personal residence for water heating or electricity needs during 2006 or 2007, you can receive a tax credit for 30% of the cost. Equipment must be certified for performance by a solar certifying entity. Expenses related to hot tubs or pools do not qualify. The credit is available up to the following limits, per household: $2,000 for photovoltaic property, and separately, $2,000 for solar water heating property. For more information, see the Solar Energy Systems page at: www.energytaxincentives.org. Home Energy Efficiency The new law allows for a 10% credit for qualified energy efficient insulation and doors, and for metal roofing treated for reduction of indoor heat. The 10% credit also applies to insulated windows and skylights, up to a limit of $200. Further, this credit is available for

Get tax credits for solar installations! Alternative Technology Vehicles For the last several years, taxpayers have deducted $2,000 from their taxable income for the purchase of a hybrid engine vehicle. Under the new law, qualifying vehicles have expanded to include high efficiency, clean burning diesel engines, as well as vehicles that run on natural gas (CNG) and liquefied gas (LPG). The new law provides a tax credit, rather than a deduction from income. These credits range to a theoretical maximum of $3,400 based upon a calculation of fuel economy and lifetime fuel savings, by vehicle weight class. Under the old system, a taxpayer in the 28% tax bracket could save a maximum of $560. Since credits are applied directly to lower tax, the new law offers a far larger tax break. The exact amount of the credit for each vehicle is not yet available. The list is expected from the IRS soon, and will be published at www.fueleconomy.gov. The Toyota Prius, the most popular hybrid vehicle, is projected to earn a credit of $3,150 for 2006. Due to a strict emissions requirement, none of the current diesel models are likely to qualify. Expect some new models to qualify, as manufacturers adjust to the new standard and ultra-low sulfur diesel becomes available.

The fossil fuel and nuclear subsidies, at $8.7 billion combined, overwhelm the support given to renewable energy and conservation, officially estimated at $5.7 billion. This $5.7 billion figure is misleading, however. Of this, $3.1 billion is targeted for renewable energy production subsidies. Refined coal, coal from Indian land, and the burning of trash are all included in the law as “renewable.” These pseudo renewable sources reduce the amount available for wind, hydro, biomass, geothermal, and solar, truly renewable sources.

$1.3 billion of the $5.7 billion is for conservation and energy efficiency credits, which include the Solar Energy System and Home Energy Efficiency credits described above, plus similar credits available to businesses. Another $1.3 billion goes to Alternative Technology Vehicles and alternative fuels. Note that the alternative vehicle credits are granted for energy efficiency improvements by vehicle weight class. A huge SUV that is more fuel efficient than the average huge SUV can earn a large credit. This lowers incentive to downsize vehicles and achieve far more significant fuel savings. Similarly, the credits for “alternative fuels” include natural gas and propane, cleaner burning than gasoline, but still non-renewable fossil fuels that create greenhouse gas. Overall, the Act promotes the status quo more than it encourages fundamental change. Nonetheless, for those of us committed to lowering our energy use, the energy savings tax credits are incentives that we should not overlook. I encourage you to study the tax breaks offered, and see if they tip the scales enough to help you make changes now. Real change happens step by step, one person at a time. by Donal S. Kinney

New Mexico Bill Bans Aspartame Be an Instrument of Peace Stand in Silent Vigil With Women in Black Thursdays 12:00 - 1:00 300 Block of Lomas Blvd NW

ACTION ALERT: Aspartame, also known as Nutra Sweet, is currently in 6000 food products and in over 500 pharmaceutical preparations, despite clear proof of its toxicity. A study published in "Environmental Health Perspectives," a peer-reviewed journal affiliated with the National Institutes of Health, clearly demonstrated that rats consuming Aspartame had a higher incidence of tumors, Leukemia, Lymphoma, and other cancers. In light of this evidence, health activists have introduced legislation that would ban Aspartame in the state of New Mexico. Introduced in the state Senate by Albuquerque Democratic Senator Gerald Ortiz y Pino as Senate Bill 250, and in the state House by Gallup Navajo Democratic Representative Irvin Harrison as House Bill 202, the measure draws upon statutes that allow the state to regulate poisonous and deleterious food additives in the interest of public health.

One Hour per Week for Peace and Justice contact 573-1275 or 281-9787

spring is on its way

The processed food industry is trying to kill this legislation. Governor Bill Richardson and the New Mexico Legislature must know that there is strong public support for it.Support the Aspartame Ban Legislation: www.organicconsumers. org/aspartame1.cfm Please Contact Governor Richardson and Senate President Pro Tempore Ben Altamirano: • Ask Governor Richardson to Give an Executive Message on the Aspartame Ban Bill. This is necessary to keep the Bill alive in the Senate • Ask Senate President Pro Tem Ben Altamirano to recommend a "Do-Pass" of the Aspartame Ban Bill out of His Committee as "Germane to this Session" Governor Bill Richardson, Office of the Governor: 490 Old Santa Fe Trail Room 400 Santa Fe, NM 87501(505) 476-2200. Ben D. Altamirano, Senate President Pro Tempore:1123 Santa Rita Street Silver City, NM 88061(505) 986-4733.

Plant your cool season veggie seeds before it gets too warm!

Plants of the Southwest 344-8830

community

forum

february 2006 15

Central New Mexico

Modification to WIPP Permit Threatens Public Health by Janet Greenwald (CARD) and Don Hancock (SRIC) n February 22, at 7pm, at the Hispanic Cultural Center, The Loretto Community, the Social Justice Council of the First Unitarian Church of Albuquerque, Hospital and Health Care Workers 1199, Kapulli Izkalli, Citizens for Alternatives to Radioactive Dumping (CARD), Southwest Research and Information Center (SRIC) and a number of other community groups are sponsoring an educational forum. The subject of this forum will be the new modifications proposed for the permit of the Waste Isolation Pilot Plant (WIPP), the nation’s first nuclear waste repository, located near Carlsbad, New Mexico. Although these modifications have received tentative approval by the State Environment Department, many community-minded citizens believe that the final approval and implementation of these modifications would present health and safety dangers to New Mexicans.

O

The day before Thanksgiving, the New Mexico Environment Department tentatively approved the Department of Energy’s request to stop inspecting nuclear waste drums before they can be shipped to the Waste Isolation Pilot Plant. Instead of inspections, the Department of Energy would rely on its paperwork or “acceptable knowledge” to decide whether waste containers are safe enough to come to WIPP. Thousands of New Mexicans have already opposed the changes through written comments to the Environment Department. Their comments emphasize that this dramatic change would compromise public health and safety, for the first time allow hot, highly radioactive waste as well as open the door for other prohibited wastes, including high-level waste, to come to WIPP. More than 72,000 containers have been inspected and put underground at WIPP. This is less than 20 percent of what’s ultimately supposed to be disposed. Each barrel contains plutonium-contaminated wastes. Plutonium, even in tiny,

invisible quantities, can cause lung cancer. Many of the hundreds of thousands of barrels yet to be shipped are in shallow burial grounds where they have remained for decades. On November 21, 2005 two drums being unearthed at Idaho National Laboratory exploded and burst into flames. This is not the first time this has happened. Plutonium can catch on fire and some of the containers have explosive, flammable, and corrosive materials, as well as metals and plastics that can generate potentially explosive gases, including methane and hydrogen. The Energy Department is in a hurry to ship containers from Idaho, Washington, and other states as fast as possible. The sites in Washington, Idaho, and South Carolina also want to ship wastes long considered to be high-level to WIPP. What will happen when “acceptable knowledge” allows those wastes to come to WIPP? On what basis would the state Environment Department continue to prohibit those wastes if it approves the current plan? Finally, how can public safety on our highways and byways be assured without clear knowledge of what is in the transport containers? The Community groups listed above have invited the State of New Mexico and the Department of Energy to participate in this forum. At the end of the forum, there will be an open discussion, and those citizens who feel moved to participate in further activities concerning the “monster mod,” as we have dubbed the proposed modification, will have an opportunity to do so.

Clarifying Meditative Work: Feb 18, March 18, April 22. A workshop for people from any meditation tradition or no tradition at all to explore what meditative work is. 5pm at the Wat Center, 145 Madison NE, $5 donation. Reservations, info 281-0684.

The forum will be held on Wednesday, February 22 at 7pm at the Hispanic Cultural Center. The Center is located on Avenida Cesar Chavez (Bridge Street at 4th). For more information contact 266-2663 or e-mail: contactus@cardnm.org.

action alert! FREE Community Forum on the Monster Modification to the WIPP Permit. February 22, 7pm at the National Hispanic Cultural Center. Call 266-2663 for more information. Photo: WIPP truck canisters carry nuclear waste

Keep Space for Peace

S

tar Wars at UNM? Join Bruce Gagnon and members of the peace and justice community in a discussion of University of New Mexico’s activities and research to militarize space including directed beam energy weapons and the Prometheus Project, a nuclear power source for space laser weapons. Bruce Gagnon is the Coordinator of the Global Network Against Weapons & Nuclear Power in Space. He was a co-founder of the Global Network when it was created in 1992 and has worked on space issues for more than 20 years. He organized the Cancel Cassini Campaign (Cassini launched 72 pounds of plutonium into space in 1997), which drew enormous support and media coverage around the world and was featured on the TV program 60 Minutes. Project Censored named a story on space weaponization by Bruce as the 8th Most Censored story in 1999. Again in 2005, Project Censored picked an article on space issues by Bruce as the 16th most censored story of the year. In 2003 Bruce was appointed by Dr. Helen Caldicott as a Senior Fellow at her Nuclear Policy Research Institute where he also serves on her Advisory Board. His articles have appeared in publications like Earth Island Journal, National Catholic Reporter, Asia Times, Le Monde Diplomatique, Albuquerque Journal, Sekai Journal (Japan), CounterPunch, Space News, Z Magazine, and Canadian Dimension.

His latest video, shot in 2005, is entitled The Battle for America’s Soul. Bruce also had a new book out in 2005 called Come Together Right Now: Organizing Stories from a Fading Empire. In 1968 Bruce was Vice-chair of the Okaloosa County (Florida) Young Republican Club while working on the Nixon campaign for president. Bruce is a Vietnam-era veteran and began his career by working for the United Farmworkers Union in Florida organizing fruit pickers. Meet Bruce Sunday Feb 12, at 7PM at the Peace and Justice Center, 202, Harvard S.E. For more information call www.space4 peace.org, stopthewarmachine@comcast.net or call 268-9557.

Forever Young Preschool Forever Young Preschool Opening January 2006

NOW ENROLLING NOW ENROLLING Ages 2-5 Ages 3-5 Nutritious Organic Meals Served

Nutritious Organic Meals Served Low Child-Teacher Ratio Setting Low Child Home -Teacher Ratio Hours: 7:30am 5:30pm Home Setting Hours: 7:30am - 5:30pm

star wars at U N M ?

Travis Freeman Travis Freeman Phone 307-4671 Phone 307-4671

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