La Montanita Coop Connection October, 2006 by La Montanita Coop

La Montanita Co-op Food Market 303 San Mateo NE Suite 201 Alb NM 87108

La Montanita Co-op’s 30th

fresh

Bir thda y Bash

co op October 2006

connection

and

annual meeting

Sunda y Oct. 1-5pm

15 th

see page 1 for details 12 GREAT REASONS TO BE A CO-OP MEMBER:

fair

1. YOUR CHANCE TO SUPPORT A STORE that is committed to bringing you the highest quality organic produce, antibiotic and hormone-free meats, rBGH-free dairy products, imported and domestic cheeses, healthiest grocery, bulk foods, fresh deli and juices, natural body care cosmetics, vitamins, herbs and more! 2. MEMBER REFUND PROGRAM: At the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases. 3. PICK UP OUR MONTHLY NEWSLETTER full of information on food, health, the environment and your Co-op. 4. WEEKLY MEMBER-ONLY COUPON SPECIALS as featured in our Weekly Sales Flyer. Pick it up every week at any location and save more than your annual membership fee each week. 5. EASY CHECK WRITING AND CASH ($40) over purchase amount. We also accept ATM cards, VISA and MasterCard. 6. BANKING MEMBERSHIP at New Mexico Educators Federal Credit Union, with many Albuquerque branches to serve you. 7. INSURANCE AND FINANCIAL COUNSELING: Call Robin Chall 823-9537 8. FREE DELIVERY for seniors, housebound and differently-abled people. 9. MEMBER-ONLY DISCOUNT DAYS: Take advantage of our special discount events for members only — throughout the year! 10. SPECIAL ORDERS: You can special order large quantities or hard-to-find items, at a 10% discount for members. 11. GENERAL MEMBERSHIP MEETINGS, Board positions and voting. Co-ops are democratic organizations; your participation is encouraged. 12. MEMBERSHIP PARTICIPATION PROGRAM: Members can earn discount credit through our community outreach committees or skilled member participation program. Please ask at the Information Desk for details.

Now More than Ever: Support Community, Support Cooperation

local

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

MEMBERSHIP: ONLY$15 ANNUALLY, OR $200 LIFETIME MEMBERSHIP • Nob Hill: Central & Carlisle, 505-265-4631 • Valley: Rio Grande & Matthew, 505-242-8800 • Gallup: East Coal & First St, 505-863-5383 • Santa Fe: Alameda 2 blocks west of St. Francis, 505-984-2852

30th Birthday Bash and You’re Invited

free

La Montanita Co-op: Some Things Change, Some Remain the Same

Celebrating 30 Years of Community

a Montanita Co-op officially incorporated as a consumer-owned, community governed business in 1976 by 300 Albuquerque families. Today many of those founding families still make up the nearly 13,000 members that own our cooperative. While many things have changed over the past three decades, our commitment to our members and our community remains as strong today as it did way back then; as does our passion for cooperative values and principles (to see the values and principles please turn to page 3). Our Shared Cooperative History Having grown from humble, all volunteer beginnings in the little 1,000 square foot space in the old Girard Street Community Center on Girard and Central, the Co-op now serves members in four neighborhoods, Nob Hill and the North Valley in Albuquerque, on West Alameda in Santa Fe and in downtown Gallup. Despite the somewhat farflung locations each Co-op store maintains La Montanita’s original dedication to serving the needs of the local community. In the early 1980’s the Co-op morphed from an all-volunteer organization to having a paid staff. Beginning with a three-person management team

In the early summer of 2004, Wild Sage Co-op in Gallup was struggling. They had, with La Montanita’s help, opened five years earlier. Their allvolunteer staff was burning out and their small store needed help to survive. Their Board approached La Montanita with the idea of a merger of the two Coops. The merger went forward and Wild Sage reopened in a new location, with dairy, freezer and produce cases and a small but dedicated paid staff less than a year later. At about the same time as the Gallup merger was in process, the owner of the only independent natural foods grocery store in Santa Fe was ready to move on to other life experiences. Wanting to keep a locally owned option for Santa Fe residents, she

CO-OP turns 30!

Directions: Set amid the Cottonwoods, as they turn gold at Los Amigos Round-Up, located in the far North Valley 10601 North Fourth Street (just south of where Second and Fourth Street divide). Take I-25 to the Tramway Exit #234. Head west off the exit. Tramway will curve around to the left and divide into 2nd Street and 4th Street. Take 4th Street; a few blocks south of the divide, watch for signs to the Co-op Birthday Bash. Los Amigos Roundup is on the west side of the Street. For more information call Robyn at 217-2027 or toll free at 877-775-2667. Come help us celebrate 30 years of dedication to serving and sustaining our co-op communities.

EVERYONE is INVITED! Sunday Oct.15, 1-5pm

FREE! how to get to the CO-OP’S

30th Birthday Bash! DIRECTIONS

lems.” About the same time as a member survey noted that the North Valley was one of the locations current members most wanted a new location, the site of our Rio Grande store became available. The North Valley store opened in September of 1999 and continues to grow and do well.

to the Harvest Fest, Picnic and Community Gathering

that directed a good number of volunteers, the Coop now supports a staff of over 200 people, drawn from each storefront’s local population. By the mid 1980’s it became clear that the first location on Girard was both too small and becoming unsafe (as the landlord/owner who had always intended to demolish the building for a more lucrative business venture was unwilling to invest in much needed repairs). After a series of member/owner meetings the Board of Directors and Co-op management moved forward to lease existing supermarket space in the Nob Hill Shopping Center. At the time, although there were “serious concerns” about the Nob Hill District, moving to the first shopping center in Albuquerque gave the Co-op the opportunity to become one of the anchors in the revival of that neighborhood’s business community. What felt like a cavernous space was soon filled and within the first few weeks and months of operation the staff grew from 7 to over 20 and Co-op membership ballooned to over 3,000. While there were a variety of growing pains (on the first few days the Nob Hill location was open we processed nearly 500 new memberships and ran out of applications), it was an exciting time for the Co-op. Sales and membership continued to increase throughout the late 1980’s and into the 1990’s. However, in the early 1990’s the New Mexico Department of Labor decreed that the Co-op could no longer use member volunteers in the store, in any position it deemed a “wage labor” job. After a period of reduced volunteerism, the Co-op instituted a number of popular volunteer programs in the “acceptable outreach areas” including non-profit organizational capacity building, community events, a staff wellness program, partner schools and others, and now has more volunteers that it did when volunteers worked in the Co-op store itself. The Third Decade By the late 1990’s it became clear that the Co-op needed to expand. Members regularly complained of “traffic jams in the aisles” and “parking prob-

suggested La Montanita run the store. After a series of membership and community meetings in both Albuquerque and Santa Fe, in March of 2005 the Marketplace became the fourth location in the La Montanita family of co-ops. The transformation of the Marketplace to a cooperative brought back a community owned grocery to the Santa Fe area for the first time since the New Life Co-op had closed there in the mid eighties. Thanks to great support from the Santa Fe community, that location is also doing well.

Ownership! We believe that the core of any cooperative is its people, and I remember well the days when cooperatives around the nation (before coming to La Montanita I worked at several co-ops from Vermont to Arizona) used the motto “food for people not for profit.” Now having worked at La Montanita for over 20 years, I personally get a big kick out of seeing young people that I knew as children and watched grow up in and around the co-op now working as part of our staff. This to me is one of the truest measures of an organization that is building a sustainable community. We believe that a sustainable future means just treatment and a fair living for our staff. At a time when many businesses are cutting employee benefits, the Co-op continues to add them. The Co-op provides paid sick, vacation, bereavement and maternity leave and pays 80% of health and dental insurance not only for all full time staff but for part-time (defined as working at least 20 hours per week) staff as well. The Co-op has also recently instituted a staff gain-sharing program and a 50% match to employee contributions in our 401K retirement plan. Before it became law in Santa Fe and although it is not required in either Albuquerque or Gallup, in January 2005, La Montanita Co-op instituted one of the most progressive living wage scales in the nation (one that even provides for monthly savings, something most other living wage scales fail to do). All benefits are accessible to Co-op staff when they finish their 3-month probationary period and get voted on to a Co-op department team by their peers. These days in the general business/corporate world differentials between the lowest paid individual and the highest paid individual, depending on industry, range from between 200-700 times. At our Co-op our differential between lowest to highest paid person is only 6.2.

e recognize that our cooperative vision has, at times, caused us to sail into uncharted waters and created both opportunities and challenges. And no doubt we have made our share of mistakes along the way. But just as in our early days, we continue to be dedicated to the cooperative principles of open democratic governance, member economic participation and continuous education and action on important issues of our day. Our concern for community leads us to continue to work to develop an organization that we believe is a solution based vehicle for a sustainable future. If you are not a member, we welcome you to join the Co-op and become part of our successful multi generational experiment in community ownership. If you are already a member, congratulations and thanks for supporting your Co-op for three decades. Together lets make the coming decades an even greater testament to the importance and power of cooperation.

Everyone in the community, member or not, is invited to join us in celeSustaining a Cooperative Future brating 30 years of local food for local people at our 30th Birthday Bash While, as the above brief history attests, the Co-op has on Sunday October 15. See above and below for more information and grown substantially in the decades since 1976, our directions to the party. by Robin Seydel dedication to cooperative values, principles and the alternative economic model that cooperatives represent, remains unwavering. Thinkers, researchers and writers worldwide see the cooperative structure of community ownership of resources as a vehicle for positive social change. We continue to believe that La Montanita, and cooperatives in general, bring a degree of integrity and transparency to the market place as we work on building a Great Co-op Food – A fabulous natural, local and organic food buffet sustainable food and economic system.

HARVEST FEST, PICNIC & COMMUNITY

GATHERING!

ver the years we have returned approximately 2 million dollars in patronage refunds to our community owners and given tens of thousands of dollars in donations to non-profit organizations throughout the state. This year alone, our over 200 Co-op volunteers have given nearly 1700 hours of their energy to our partner public schools, area non-profit organizations and a staff wellness program. We carry more local products and support more local producers that any other retail outlet. Currently we carry over 1100 local products from over 350 local vendors. Our continuing work on developing the local/ regional food shed and the new cooperative trucking program as well as educational work on the true costs of sustainable and organic local food production should bring an even wider variety of local foods to our locations and greater economic support to local producers.

will be served. The $5 donation for adults will benefit the Farm to School, Farm to Cafeteria program of Farm to Table. (See page 2 for information.) Children under 12 eat free. Dance to Wagogo, then enjoy a community music and dance Jam,organized by Armando Ortega. Musicians of all genres bring your instruments! Enjoy a FREE Harvest Festival Farmers Market and children’s activities!

Celebrate

years!

Oct. 15 1-5PM

Some of the farmers, local organizations and artists coming to our free Harvest Festival and Farmers Market are: Beneficial Farms, New Mexico Organic Commodities Commission, Amigos Bravos, League of Conservation Voters, The Fig Man, Fairfield Farmer, The Sierra Club, South Mountain Goat Dairy, Defenders of Wildlife, Sparrow Hawk Farm, Environment New Mexico, La Alameda Press, Citizens for Alternatives to Radioactive Dumping, Veggie Grow Gardens, Bernalillo Cooperative Extension, Thorpe Family Farm Products, Friends of the Rio Grand Nature Center, Hawkwatch, ARCA Wheatgrass and many more. Plus a variety of local artists and crafts people coming. Farmers and local crafters interested in setting up please contact Robin at 217-2027 or toll free at 877-775-2667 to reserve your free space.

celebrating 30 A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Albuquerque/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central S.E. Albuq., NM 87106 265-4631 Albuquerque/ 7am-10pm M-S, 8am-10pm Sun. 2400 Rio Grande Blvd. Albuq., NM 87104 242-8800 Gallup/ 9am-7pm M-S, 11am-6pm Sun. 105 E. Coal Gallup, NM 87301 863-5383 Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852 Administrative Staff: 505-217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/C.E. Pugh 217-2020 ce@lamontanitacoop.com • Controller/John Heckes 217-2026 johnh@lamontanitacoop.com • Computers/Info Technology/Mark Bieri 217-2011 computers@lamontanitacoop.com • Human Resources/Sharret Rose 217-2023 hr@lamontanitacoop.com • Marketing/Edite Cates 217-2024 editec@lamontanitacoop.com • Membership/Robyn Seydel 217-2027 robins@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 • Tracy Thomasson/Gallup 863-5383 tracyt@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 robins@lamontanitacoop.com Layout and Design: foxyrock inc Covers and Centerfold: Edite Cates Advertising: Robyn Seydel Editorial Assistant: Ivy Edmondson ivye@lamontanitacoop.com 217-2016 Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: memb@lamontanitacoop.com Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, robins@lamontanitacoop.com website: www.lamontanitacoop.com 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

years Farm to Table: Buy Local Innovation by Pam Roy and Lee Adamsand Farm to School arm to Table (FTT) is a Santa Fe based organization whose mission is to enhance the livelihoods of farmers and ranchers in New Mexico while encouraging communities to participate in “buying local” at their farmers’ markets, retail stores and co-ops. Farm to Table provides innovative education programs for farmers, consumers and children to help improve their understanding of farming, eating locally produced foods and increasing regional sustainability. The organization focuses on linking local production to local needs by improving communities’ access to nutritious, affordable, locally grown, and culturally significant foods. Farm to Table works in three areas: educating children about where their food comes from by providing hands-on experiences; helping to improve marketing opportunities for farmers and ranchers; and food and agriculture policy initiatives.

Farm to School and Farm to Cafeteria The Farm to School Program of Farm to Table and its educational activities in classrooms, at farmers’ markets and on field trips are well-established. Since 2002, Farm to Table and its partners have been instrumental in the development of “Farm to Cafeteria,” linking farmers and their fresh foods with meals and snacks in school cafeterias. Nationwide there are about 500 Farm to School/Cafeteria programs in 35 states. Programs and organizations (such as Farm to Table) in New Mexico have been recognized nationally as leaders in this work. The Santa Fe, Albuquerque and Taos school districts are purchasing NM grown fresh fruits and vegetables seasonally. More than 100,000 schoolchildren are benefiting. Through work with the Rural Food Gap Study, FTT will be focusing additionally on helping to develop farm to cafeteria programs in four rural areas. Poor eating habits, sedentary lifestyles, and obesity these are all part of one of the newest concerns of health providers, the media, and just plain folks from around the nation. Almost 30% of children in New Mexico are overweight or obese or at risk for overweight. Nutrition-related illnesses such as diabetes and heart disease are being seen in a younger population. Eating in an unhealthy way affects discipline and the ability to learn in schools.

ew Mexico’s existing Farm to School (and Farm to Cafeteria) Programs are attempting to alter this trend by providing local nutritious foods at schools and an educational background that encourages children to eat these healthier foods. Numerous organizations are working together to help alleviate this problem. With some children eating 40% of their meals at school, we all agree that the logical place to start working on this problem is in our school cafeterias. Being able to provide locally grown fresh fruits and vegetables to children eating school meals and snacks is one solution. Healthy children also mean lower medical expenses for parents and the state of New Mexico.

The Co-op’s 30th Birthday Bash Buffet is a benefit for Farm to Table. See page 1 for details.

Food and Agriculture Policy Farm to Table initiated the New Mexico Food and Agriculture Policy Council (Policy Council) in 2002 to provide a forum for a broad-based group of organizations, agencies and individuals to work on food and agriculture issues. The Policy Council’s membership includes representatives from health, social services, agriculture, and environment. New Mexicans benefit from the Policy Council’s advocacy for policies like better school nutrition and increased business opportunities for farmers. As part of its Farm to School/ Cafeteria efforts, the Policy Council worked with broad-based groups of agencies, organizations and legislators to pass legislation in 2005 that ultimately will lead to removing junk food from schools. Currently, the Council is working on legislation to provide additional funds for New Mexico schools to buy fresh fruits and vegetables for their lunch and snack programs. The legislation encourages the purchase of New Mexico grown produce, thus benefiting farmers’ economy while providing children with healthier choices. New Mexico suffers from the second highest level of food insecurity in the nation. Although agriculture is the third largest state industry, few legislators and the general public understand the links between food insecurity, health and agriculture. To further address these issues Farm to Table and the Policy Council partnered with the NM Task Force to End Hunger and the NM Tribal Extension Task Force to find out more about rural communities’ ability to access fresh, nutritious, affordable and culturally significant foods. As a result, Farm to Table and partners will be working with rural communities to implement Farm to School/Cafeteria programs, strengthen farmers’ markets, provide marketing programs for farmers and ranchers, and develop grocery store and transportation options. Southwest Marketing Network

third program area of Farm to Table is a regional partnership called the Southwest Marketing Network (SWMN). The purpose of SWMN is to improve the economic viability of limited resource farmers, ranchers, and organizations in the Southwest (New Mexico, Arizona, Utah, Colorado and Tribal communities). The farmers and ranchers are provided with business management tools, marketing strategies, technical and financial assistance, crop insurance information and assistance, and peer examples needed to improve their marketing success. The ultimate purpose of the Network is to increase the viability of farms, ranches, and food enterprises. To do this Farm to Table and the SWMN provide training and technical assistance programs and assist communities in program development. An example is a partnership with the New Mexico Tribal Extension Task Force to assist Native American communities in the development of farmers’ markets. The SWMN also provides quarterly newsletters to 3,100 participants and an annual conference with workshops and tours. The next conference is scheduled in Flagstaff, Arizona, March 26-29, 2007. For more information about Farm to Table contact: Pam Roy and Le Adams, Co-Directors, and Tawnya Laveta, Program Associate. Le Adams is the Program Director of Farm to School/Cafeteria and Pam Roy is the coordinator of the NM Food and Agriculture Policy Council. Both are steering committee members of the Southwest Marketing Network. Farm to Table staff have years of experience in farmers’ market development, and organizational and program development. They can be reached at 505-473-1004.

Hoop It Up: An Affordable Greenhouse

Conference A coalition of agricultural organizations and government agencies will be presenting the Hoop it Up Conference on Oct. 20-21st. Designed to help farmers and gardeners extend the growing season, the conference features a number of workshops on a variety of topics to further sustainable agriculture in New Mexico. Come to the Santa Fe Fairgrounds on Rodeo Road for a full day workshop with Del Jimenez, Agricultural Specialist with the Cooperative Extension Services and learn to build a Hoop House greenhouse.

YOU OWN IT Other great workshops include: Le Adams of Farm to Table on “Season Extensions, Food Security, Affordability, Inclusion,” Shane Smith, of Cheyenne Botanic Gardens, author of Greenhouse Gardener's Companion - Ruthless Gardening, “Off-Season Growing: Row Covers, Cold Frames, Cloches,” Bob

Pedersen of Terra Lucero on “Plant Diseases, Pest Identification and Control,” and “Raising Herbs” with Charles Martin, Agricultural Specialist, Cooperative Extension Service, NMSU, to name but a few. This extremely affordable conference (only $30 for Members of the Santa Fe Botanical Gardens, $35 for non-members) is sponsored by NMSU Cooperative Extension Service, SF County Extension Office, Native Plant Society of New Mexico — Santa Fe Chapter, Santa Fe Farmers Market Institute, Santa Fe Master Gardener Association. For more information or to register contact: Santa Fe Botanical Garden, P.O. Box 23343 Santa Fe, New Mexico 87502 or call 505-428-1684.

october 2006

celebrating 30

years

Member to Member Community Resource Guide

uild the local economy by using services and purchasing products from people who share your cooperative values and principles. Allow the Co-op to introduce you to a healthcare provider, acupuncturist, local retailer, tutor, gardener, financial professional, artist, or counselor who can meet your needs. Members must show a current Co-op membership card to receive all special consideration discounts and offers listed below. Art, Gifts & Retail American Surf N Turf Kenny & Brenna Aschbacher 505.385.9480 www.fishhugger.com Co-op member special: Buy one get one free on salmon Beyond Borders Global direct imports featuring Co-op artisans and products Nob Hill Center, 255.6166 Co-op member special: 5% discount

Classes to help babies sign before they can speak, also cloth diapers, slings and other baby care products. Co-op member special: 10% off all baby signing products and home classes/ workshops; willing to trade Baby Bear, Stella Noyce & Dan Herbison Infant & toddler footwear: Robeez, See Kai Run, etc; cloth diapering supplies: diapers & covers including natural and organic fibers; baby wearing accessories: slings, wraps and carriers including Maya, Moby, New Native, Hotslings, Ergo, Sutemi – product-use instruction and assistance readily available; wooden & fabric toys; and children’s clothing and accessories emphasizing earth and familyfriendly products. 4801 Lomas Blvd NE, 87110 (west of San Mateo) 505.265.2922 Co-op member special: 10% discount Body Mind and Spirit A childbirth and family resource center Erika Harding 123 Wellesley S.E., Albuquerque, 87106 505.804.3726, Erika@bodymindandspiritabq.com www.bodymindandspirit.com Co-op member special: 10% off all workshops and classes

Gallery One One of a kind art, gifts, jewelry, fine natural fiber clothing and more Beverly Johnson Nob Hill Center, 268.7449 Co-op member special: 5% discount

Dusty Marie, RN, LM, CPM Hummingbird Midwifery and Homebirth, 505.262.1690 dustydreams@hotmail.com Co-op member special: Choose Hummingbird Midwifery to assist at your birth, and I will renew your Co-op membership.

Helping Hands Personal Chef Services In-home meal preparation includes grocery shopping, cooking and clean-up. Specialized diets welcomed. Gift certificates, cooking classes and holiday/catering available. Pat Chupak, Chef/Owner 505.792.8981 Co-op member special: 10% discount on hourly fee Herb Store 107 Carlisle SE, Albuquerque 255.8878 www.herbstorenm.com Co-op member special: 5% discount store-wide! Leaf Ashley Contemporary fine art silver and semi-precious stone jewelry #21 Hope Lane, Gamerco, NM 87317 505.722.2491 or leafashley@yahoo.com Co-op member special: 5% discount on first purchase

Business & Financial Services

Debby Kruzic Document Handling & Information Services, Inc. 505.888.3620 dhinfo@dhinfo.com, www.dhinfo.com. Helping companies move towards a paperless office. Co-op member special: 1 hour free needs-analysis for a paperless office.

Micaceous Cookware Artistic, hand-built, earthen cookware for daily use Brian Grossnickle, 505.281.1853 P.O. Box 27149, Albuquerque, NM 87125 brian@micaceouscookware.com, www.micaceouscookware.com Co-op member special: 10% discount

Ruth B. Cohen, Mediator and Attorney Mediation for family, workplace, business and non-profit organizations. Legal protection for lesbian, gay-men, bi-sexual and transgender individuals and their families. Offices in Albuquerque and Cedar Crest. By appointment, 505.247.2439 rbcohen@flash.net. Co-op member special: 10% discount

Pueblo Loft American Indian works of art Located in the Nob Hill Center Contact Kitty Trask at 268.8764 Co-op member special: 10% discount

Classes & Tutoring

Amylee Udell, Sign2Speak 505.232.2772, www.sign2speak.com www.freeclothdiapers.com

Santa Fe

Donal S. Kinney, CPA Tax Preparation and Planning - Personal and Small Business W. Alameda, #B6 Santa Fe, NM 87507 Ph: 505.474.6733 www.beanplanter.com Co-op member special: 10% discount Paul Chavez, Eco Broker Certified Earth Origins Realty, LLC Progressive Realtor with green (eco-friendly) values. Specializing in the Downtown, UNM, and North Valley areas. Full service commercial and residential realtor. 2625 Aspen Ave NW, Albuquerque, NM 87104, 505.688.1228 Co-op Member Special: 50% discount on all property listings

Birthing, Children’s Services & Products

Gallup

Cabin Media Homesteading on the digital frontier. Digital graphics, web development & hosting, on-line marketing and strategy. 268.5956 or e-mail home@cabin media.com, www.cabinmedia.com Co-op member special: one hour complementary web site development consultation.

Liquid Light Pharm Fresh flats of organic (pesticide-free) wheatgrass, and convenient, effective, frozen packages of wheatgrass juice. Our frozens are the bomb! Delivering to the Albuquerque, Rio Rancho and Corrales area. Contact Joshua Stone at 505.832.5448 E-mail us at liquidlightpharm@yahoo.com. Co-op member special: 10% discount on the first order

Thora Guinn, Artist Member of Rainbow Artists, www.rainbowartists.com. Watercolors - mixed media for sale, reasonable prices. 505.842.6196, t.guinn45@comcast.net Co-op member special: Discounted rates for co-op members and trial placements of larger paintings.

Valley

Melvin Allen Expert Middle School Math Tutor. 3304 Pershing Ave. SE, Albuquerque, 87106, 505.489.5290 or mallen@unm.edu Co-op member special: $5 off per hour Ross Hamlin, Full Circle Guitar Innovative guitar instruction and performance 505.699.5470 or www.fullcircleguitar.com Co-op member special: half off 1st lesson Silent Thunder Center for Asian Studies Offering classes in Tai Chi, Mediation, Taekwondo and QiGong 136 Jackson N.E. Albuquerque, New Mexico 265.3112, www.silentthundercenter.org Co-op member special: one week of any and all classes free. continued on page 4

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 october 2006

resource

guide

Member to Member Community Resource

Guide continued from page 3 Farming & Gardening Bridgit Martin and Gardens for Life CelluGRO water saving, grow anywhere, portable garden units 1033 Luthy Cr. NE, ABQ Phone 505.379.9048 e-mail bridgitmartin@cs.com Co-op member special: 20% off products and services

Eli Wayne 304.7591/Seth Regensburg 514.7411 Co-op member specials: 10% off maintenance & 5% off installations Simeona Gardenaire Landscapes and gardens of uncommon beauty by Marie S. Abaya. Lush xeriscapes, soothing waters, harmonious art. 505.242.0167 o, 281.814.7944 c simarsingsun@yahoo.com Co-op member special: 15% discount off design fees

Divine Earth Aesthetic Pruning and Restoration Hand pruning for natural beauty and plant vitality: Trees, shrubs, roses, vines, and orchards. Corva Rose, 505.203.8968 Co-op member special: 10% discount

Great Outdoors Nursery and Landscape Design Xeriscape, Low-water Landscape; Perennial Garden Design and Installation. Large selection of stone available! 505.890.5311 Co-op member special: 10% discount on all plants

Second Nature Sustainable and creative landscaping and design using native and adaptable plants. Custom stone work, drip and sprinkler irrigation, and year round maintenance (clean-up & pruning)

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

Louise Miller, MA LPCC NCC Psychotherapy louise@louisemiller.org www.louisemiller.org

Phone (505) 385-0562 Albuquerque, NM

Earth Magic Natural Therapies Jill Fitzbag LMT#4357 2403 San Mateo NE, Suite W-5 505.363.7963 Co-op member special: 20% discount on massage Laurel Schillke Doctor of Oriental Medicine 2917 Carlisle Blvd NE, #112 Phone: 883.5389 Co-op member special: 15% discount on treatment sessions Home Inspections & Green Building Best Defense Inspections John Welp, Contractor, Structural Specialist 505.550.5255 john@bdinspections.com www.bdinspections.com Co-op member special: 10% off detailed full home inspections for existing homes or new construction (warranties excluded). Elemental Resources Christopher J Dow: Solar Electric Contractor, PV and Wind Energy Systems Valerie Lyn Dow: Certified Building Biology Consultant, Feng Shui Design, Classes phone: 505.301.5123 www.empower-your-living-space.com Co-op member special: 11% off all services, some trades considered! Healthcare Providers & Massage Ann Marie Roth, NTS, LMT#5350 126 Quincy, NE ABQ, 505.268.2772 Integrated Bodywork & Energetic Therapies... restorative massage, colon hydrotherapy, core synchronism, flower essence consultations Co-op member special: 10% discount Aroma Works Connie Henry BSc, RN, Nurse Naturopath, Therapeutic Environments, New Mexico Natural Health Clinics: Nutritionist, Herbalist, Energy Work, Aromatherapy Phone: 505.343.0552 Co-op member special: 20% discount on SimpleCare Betty's Bath & Day Spa 505.341.3456, www.bettysbath.com 1835 Candelaria NW, between Rio Grande and 12th Co-op member special: 10% discount on hot tub soaks and health and beauty products Body & Skin Clinic Facial & Massage Treatments Lehsa Orcutt, LMT, RF #5102 4004 Carlisle Blvd NE, Suite S, ABQ (505)872.2900 Co-op member special: 10% off first time treatment (facial or massage)

Cornelia Sachs Guild Certified Feldenkrais Practitioner 10801 Lomas NE, # 102 505.266.2711 Co-op member special: 20% discount for first class or private lesson. Also teaching at Endorphin Power Company Community Center and work-out environment for individuals recovering from addiction. Crooked Crane Healing, Deborah Wozniak, DOM National board certified Acupuncturist and Herbologist Compassionate, attentive, affordable health care for your family. A Great West provider located in Albuquerque North Valley. 505.250.7173 Co-op member special: 20% off an initial office visit (includes: initial intake, diagnosis, acupuncture treatment and herbal consultation)

Gardeners' Guild & Green Garage Resources for city gardeners Open Wednesday through Sunday, 11am to 7pm 3222c Central SE in the Kelly's building, on Wellesley email: info@gardenersguild.org or 505.268.2719 Co-op member special: 10% off in the supply shop with current member card

Patrik Schumann, ecOasys (by design) Nature AND Nurture for a Sustainable Future Now Ecological design, specialty horticulture, residential ecosystems: Conservation, restoration, sustainability, climate contingency, subsistence. ecOasys@nm.net/ 255.1933 PO Box 40171, Albuquerque, NM 87196 Co-op member special: barter or 25% discount on Sustainable living/livelihood

Bridgit Martin Licensed Massage Therapist 1033 Luthy Cr. NE, Albuquerque, NM 87112 505.379.9048 or bridgitmartin@cs.com Co-op member special: 20% discount

Lloyd Kreitzer, “The Fig Man” Prunes, grows, and sells local, historical, heirloom, Albuquerque & world variety fig trees and Chinese dates. In addition, Lloyd is a holistic healer of 35 years practicing Massage Therapy, Feldenkrais, Clinical Hypnotherapy, Iridology, & Life Coaching. Call 266-8000 Co-op member special: 10%discount Suzanne Kryder, Ph.D. DreadedConversations.com. Coaching and training that gives leaders and teams the confidence to talk with anyone about anything at work. 505.232.8433, P.O. Box 35429, Albuquerque, NM suz@dreadedconversations.com Co-op member special: 10% discount on all training and coaching, teleclasses, and Mindful Leadership Retreat Tree of Life Healing Arts Madeline Aron Cranio-sacril Therapy, Core Synchronism®, Reiki, massage and spiritual healing Albuquerque, 265.7927 Co-op member special: half off 1st body work session Whole Body Wellness and Radiant Health Daphne Dobecki, CWK, RMT 8618 Menaul Blvd NE, Suite A Albuquerque, NM 87112 505.363.3152 daphne@wbwellness.com www.wbwellness.com Co-op member special: 10% off holistic kinesiology and/or energy work sessions Women’s Health Concepts Joanne Williams, CNP Holistic approaches for natural hormone balancing for mid-life women Call for Appointment, 797.1944 Co-op member special: 10% off discount Orese Fahey, Jin Shin Jyutsu Alternative healthcare products 1616 Cornell Drive S.E., (505) 243.7458, www.primohealth.com, Email: primohealth@comcast.net Co-op member special: $10 off a Jin Shin Jyutsu session and a 10% discount on web site product orders. continued on page 13

october 2006

celebrating 30

years

Mindful Eating for Autumn by Ivy Edmondson any of the foods that are in season right now also assist your body through the seasonal changes of autumn. How should these foods be used to maximize the energy needed as the weather cools? Below are some guidelines from Ayurvedic and Oriental Healing traditions to keep in mind during this time of change.

During the fall season, there is increased cool, dry wind. Avoid the negative effects of cool and dry air by eating fewer dried fruits and concentrated proteins. As temperatures cool, avoid cold dairy products and cold drinks. Indulge in the fresh fruits and vegetables that are plentiful in autumn. In season produce should be consumed in generous amounts, especially the dark green and golden orange colored vegetables rich in beta-carotene (see In Season list below). Add to the list common blue-green and golden micro-algae, yerba santa leaf, mullein leaf, and nettles, to further safeguard organs, build blood, and strengthen immunity, writes Paul Pitchford in Healing with Whole Foods. Hearty flavors and good use of spices in your food help supply the body with the energy needed during this cooler season and kindle digestion as well. Pungent foods such as chile, onion, garlic, ginger, turnip, cabbage, radishes (especially daikon and horse radish), and white peppercorns are good additions to meals for cleansing and protection. These foods warm the body, increasing circulation, digestion, and help release toxins. According to Pitchford, ginger and garlic have the added benefit of killing harmful microbials in the body.

Remember, a little pungent goes a long way; chiles should be used with caution for constitutions that are already naturally warm. For those who are heat-deficient, pungent foods are more easily utilized by the body if slightly cooked. Listen to the wisdom of your body and use these foods as accents. Root vegetables are beneficial for thickening the blood and combine well with sour foods, which help stimulate the body-mind to focus, organize, and gradually contract, reflecting what is happening in our natural environment in fall. Sour foods draw our resources in deeper, as the sap of a tree is drawn down to the tree’s roots during the cool season. Introduce more sour taste to your meal’s flavor palette by including “sauerkraut, olives, pickles, leeks, aduki beans, umeboshi plums, rose hip tea, vinegar, cheese, yogurt, lemons, limes, grapefruit, and sour varieties of apples, plums, and grapes,” says Pitchford. Again, like pungent flavor, a little sour goes a long way.

and fenugreek to your meals as well. These foods counterbalance moistening foods by removing excess mucus from the body without increasing dryness. (Note: Raw goat dairy doesn’t contribute to excess mucus in the body, according to Pitchford). It is always good to be mindful of food combinations. Within a meal, avoid combining dairy products with fish, meat, or sour fruits. Fruits are best eaten 20 minutes before or 2 hours after a meal, especially melons. It is also best to avoid drinking a lot of water or other beverages when you are hungry. This is like pouring water over fire, diluting the digestive enzymes. Poor food combinations can result in digestive problems such as intestinal blockage, decreased nutrient absorption, and increased toxins in the body, according to Dr. Vasant Lad, director of the Ayurvedic Institute in Albuquerque. Finally, remember to get outside, especially while the weather is mild! Fresh air improves brain function by increasing oxygen flow, bringing clarity and focus to the mind and clearing the channels for increased learning. Walking or hiking and breathing fresh air alters serotonin levels in the brain, increasing a sense of happiness and wellness. Active breathing also aids sleep and can kill bacteria and viruses, as the out-breath releases many of these harmful microbials into the air.

If you’re in the neighborhood, why not combine the best of all these health tips by walking over to the Co-op and taking home some fresh in-season produce. Look for fresh locally and regionally produced fruits and veggies at your neighborhood Co-op.

Maintain the digestive fire and do not over-eat raw or cold foods at this time of the year. Climate and physical activity increase one’s ability to tolerate larger amounts of raw foods. Indications of excess raw food intake include coldness, weakness, and watery stools. Try to balance raw food intake with cooked foods, for example add a pureed blend of raw root vegetable (carrot, beet, a little ginger) and fresh green herb (basil, cilantro, etc) to cooked beans. Use dairy, meat, and wheat products as accents, and eat more amaranth, corn, aduki beans, celery, lettuce, pumpkin, scallion, alfalfa, turnip, kohlrabi, white pepper, and raw honey. If you are having dry skin conditions due to the cool autumn wind, some foods that moisten and help keep bodily fluids (and qi/energy) flowing smoothly include soy products, milk and dairy products, almond, pine nut, sesame seed, barley, millet, pear, apple, persimmon, loquat, honey, barley malt, rice syrup, salt, shellfish, and herring. All these should be consumed in moderation, and it is recommended to add seaweed, flax or hemp seeds,

Now in Season!

warming foods

Vegetables: arugula, beets, bok choi, broccoli, Brussels-sprouts, cabbage, carrots, cauliflower, celery, Chanterelle mushrooms, chard, collard, daikon radish, endive, escarole, fennel, garlic, kale, lettuces and leafy greens, leeks, radicchio, sorrel, spinach, watercress, horseradish, kohlrabi, mushrooms, okra, onions, peppers, potatoes, pumpkins, purslane, rutabaga, scallions, shallots, sweet potatoes, turnips, winter squash, and soon artichokes and parsnip Fruits: apples, dates, grapes, late season melons, pears, plums, raspberries, prickly pear, and soon pomegranates

Product Spotlight: Local Salsa

FIESTA! Given that here in New Mexico we are home to some of the world’s most fabulous chiles and greatest salsas, it seems only fitting to have a Salsa Fiesta at our 30th Birthday Bash. Come the party and taste some of our delicious, locally made salsas. Thanks to all our local salsa producers for participating in our 30th birthday festivities.

Coyote Cocina salsas are all “flavor packed,” made with generous chunks of mild New Mexico green chiles and ripe tomatoe. No artificial colors or preservatives are used in their gourmet salsas. Try their smoky pineapple, green chile, roasted corn and black bean or roasted vegetable salsas. Each one is unique and delicious.

Coyote Cocina From grilled veggie salsa to smoked pineapple salsa, Coyote Cocina makes some of the most distinctive and delicious salsas. Their creator, Mark Kiffin, is the executive chef at the Coyote Cafe in Sante Fe, New Mexico. A graduate of the Culinary Institute of America, Mark was first introduced to gourmet cooking by his grandmother and his uncle, both of whom were avid cooks.

october 2006

co-op news

october 2006 6

General Manager ’s Column the inside scoop, by CE Pugh

ou will notice a bylaw amendment addressing our ability to offer beer and wine in our stores on this year’s member ballot. This amendment addresses some requirements of our Board members for state licensing. We are currently considering a license to sell New Mexico produced wines only. However, your approval of this amendment will make it possible for us to apply for broader alcohol beverage licensing as well. We have received numerous requests from our members over the years to include beer and wine in our stores. Our Board of Directors and management have not made a formal decision on whether or not to pursue this opportunity, but our research did indicate the need for your approval of this amendment for us to proceed. 55% of those responding to our most recent member survey supported the sale of alcohol in our stores with 60% of Valley and Santa Fe members supporting this and

52% of Nob Hill and Gallup members indicating support. Your vote on this bylaw amendment will be a clear indication of your position on this issue, and I hope you will consider it carefully. Please contact me if you have any questions regarding this amendment and our thinking on this topic. We received 1,846 completed member surveys and we are very grateful for this level of response. We have now completed processing these and the “statistical” results are shown below. Please note that the percentages I provide here represent the percentage of those completing the survey.

We have received numerous requests from our members over the years to include beer and wine in our stores. Classical Homeopathy Visceral Manipulation Craniosacral Therapy

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

505-266-6522

• Other food stores frequented: Wild Oats: 26%, Whole Foods: 16%, Trader Joe’s: 16%. Interesting to note a large percentage of those checking “other” indicated Costco. • Store cleanliness: 99% selected excellent or good. • In which departments do we excel: Produce: 18%, Bulk: 18%, Dairy: 12%, Cheese: 10%, Health and Beauty Care: 10%. This is consistent with past years’ results and our other departments have yet to show much improvement in this survey. We are investing resources in improving our deli operations, but clear that we have much more to do. • Are our prices competitive: Yes: 30%, A Little High: 58%. • Level of staff service: Excellent: 62%, Good: 32%. • Your impression of staff working conditions: Excellent: 30%, Good: 61%.

• Deli Food Quality: Excellent: 36%, Good: 52%. • Deli Staff Service: Excellent: 34%, Good 52%. • Ambiance and Feel of the Co-op: Warm and Inviting: 72%, Orderly and Efficient: 25%. • Reasons you choose the Co-op: Product Quality: 14%, Support local products: 13%, Support Community Business: 12%, Product Selection: 11%. These results are also consistent with prior surveys and these responses continue to drive our commitment to high quality and locally produced products. I believe these are two areas that define us. • Degree of governance access: High: 24%, Somewhat: 53%. This is an improvement from 20% High and 46% Somewhat in the 2005 survey. We will continue to measure this area in future surveys as our Board works to provide you meaningful access to the governance of your cooperative. • Level of satisfaction with La Montanita: Delighted: 42%, Satisfied: 51%. This is an improvement from 37% Delighted and 52% Satisfied in our 2005 survey, and this is the one area that is most important to us. Our goal is to delight you and we see this as a key measurement of our performance and service to you. We received many written comments on these surveys and I will share many of these with you over the next few months. I know that we all receive many requests to complete tedious surveys each year, but your feedback is very important to our work at La Montanita. Please don’t hesitate to let us know how we are doing at anytime. We are here to serve you.

Thank you for your great support of La Montanita, C.E. Pugh General Manager

Boar d Brief:

Meeting of August 15, 2006

HARVEST FEST, PICNIC & COMMUNITY

by Shirley Coe, Administrative Assistant Meeting Locations. There has been little member turnout at Board meetings in Santa Fe, and it was agreed to hold future Board meetings only in Albuquerque, unless requested otherwise. Annual General Membership Meeting. This year’s general membership meeting will be held on Sunday, October 15, at Los Amigos Roundup. Be sure to mark your calendar! Nominations and Elections. The nominations and elections process for new Board members has begun. Materials for nominations are in stores now. Coffee with the Board. With stores as far away as Gallup, it is difficult for Board members to promote Coffee with the Board at all stores equally. The Member Linkage Committee will present its overall program to the Board for an in-depth discussion and review in November.

Member Survey. The results are in, and the General Manager will report on specific findings and interesting comments in his newsletter articles. Quality and supporting local growers continue to be important Co-op values. Long-Range Plan. C.E. presented management’s long-range plan to the Mid-Regional Council of Governments (MR COG), a four-county agribusiness task force. This includes the possibility of warehousing and distributing local goods. Attendees appreciated hearing about coordination and collaboration issues with farmers. The South Valley Economic Development Center was especially interested. The Co-op’s truck is the first step on testing this plan. Board Meeting. Members are invited to attend monthly board meetings. The next meeting will be held on the October 17, 2006, at 5:30pm at the Immanuel Presbyterian Church in Albuquerque.

GATHERING! Great Co-op Food – A fabulous natural, local and organic food buffet will be served. The $5 donation for adults will benefit the Farm to School, Farm to Cafeteria program of Farm to Table. (See page 2 for information.) Children under 12 eat free. Dance to Wagogo, then enjoy a community music and dance Jam, organized by Armando Ortega. Musicians of all genres bring your instruments! Enjpy a Free Harvest Festival Farmers Market and children’s activities!

CO-OP BIRTHDAY BASH SUNDAY, Oct.15, 1-5pm

FREE!

Celebrate

30 years!

Farmers, local organizations and artists coming to our Harvest Festival and Farmers Market: Beneficial Farms, New Mexico Organic Commodities Commission, Amigos Bravos, League of Conservation Voters, The Fig Man, Fairfield Farmer, The Sierra Club, South Mountain Goat Dairy, Defenders of Wildlife, Sparrow Hawk Farm, Environment New Mexico, La Alameda Press, Citizens for Alternatives to Radioactive Dumping, Veggie Grow Gardens, Bernalillo Cooperative Extension, Thorpe Family Farm Products, Friends of the Rio Grand Nature Center, Hawkwatch, ARCA Wheatgrass and many more. Plus a variety of local artists and crafts people are coming. Farmers and local crafters interested in setting up please contact Robin at 217-2027 or toll free at 877775-2667 to reserve your free space. See p. 1 for directions.

CO-OP Annual General Membership Meeting Oct. 15th Rio 1pm: General Welcome • Introduce current board members - Martha Review board openings - Marshall 1:10pm: State of the Co-op Reports • Board of Directors’ Report – Martha (15 minutes) • Financial Report – Ken (10 minutes) General Manager Report – C.E. (15 minutes) 1:50pm – Member Questions 2:10pm – Upcoming Board Elections • Candidate Introductions – Roger Candidate Time (5 minutes each) 2:30pm: Lunch & Co-op Spirit Award Presentations 3-5pm: Music and Dancing

Los Amigos Roundup 10601 North 4th St Albuquerque Cooperatives in the U.S.: Did you know? There are more than 3,000 farmer-owned cooperatives in the U.S. • More than 50,000 families in the U.S. use cooperative day-care centers, giving co-ops a crucial role in the care of our children. • Two million U.S. households receive telephone service from telephone cooperatives across the country. • More than half the electrical lines in America are operated by rural electric cooperatives, providing electricity to 37 million people. • There are 84 million members of credit unions in the United States. • More than 6,400 housing cooperatives exist in the U.S., providing 1.5 million homes. SOURCE: National Cooperative Grocers Association.

co-op news

october 2006 7

DEAR MEMBER MAVEN Dear Member Linkage Maven, I was walking by a Coffee with the Board last Sunday, and I heard someone mention that the Co-op Board uses PoGo and I wondered if you guys weren't a little too old to be pogo-sticking around or too smart to be letting a cartoon character guide our future? Confused in Corrales Dear Confused, Thank you, darling, for bringing up a topic close to my heart, PoGo – merely a short, smarty-pants way to say Policy Governance, which sounds oh-so-dull but is actually a highly progressive form of your Co-op’s governing process. You could say that the board of directors, on behalf of the membership, is the “decider” for the direction and values La Montanita steers toward and the General Manager (GM) takes charge of getting us there. The board deals in the realm of policy not posole. Therefore, you can yadayadayada all you want at the board coffees about your product preferences and the directors will dutifully pass on the info to the GM, BUT- the board doesn’t dictate what gets sold on the shelves. This is a very fundamental PoGo plank and one that has been walked unsuccessfully by failed co-op boards all over the map. Tales abound of boards that walked off that beautiful PoGo plank to become shark bait when they insisted on meddling in operations best left to the pros, e.g., our own CE Pugh and his stellar cast of senior management. PoGo is popular with co-ops all over the country because it provides a sort of safety net. The board stays on its side of the governance equation and the GM stays on his/her side. The board makes sure the GM sticks to his/her side, which is operations on all levels, and PoGo makes sure the board sticks to its side, which is to set and meet its own

policies and to ensure fiscal responsibility. The arrangement has some similarities to a good marriage or partnership as long as the board doesn’t try to buy a Ferrari and the GM doesn’t allow the current debt to equity ratio to fall into the abyss. Now about the GM, because he (in this case, CE) is the guy who makes it work oh-so-smoothly on the ground and on the balance sheet. The board wields a number of tools in its belt to ensure that the GM doesn’t get carried away by empire building, smoke and mirrors or take up too much of the produce aisle. Hence, the board has a detailed and thorough set of “thou shalt nots” for the GM to follow, and he reports his compliance monthly at board meetings. These “Executive Limitations” specify what must not happen and cover a wide-range of topics, like that he can’t spend a bunch of money without board approval or allow staff to be treated in an unfair, inhumane or illegal manner. There are A LOT of executive limitations and the board hears each month how the GM has met the ones that are due for reporting for that month. Finally in PoGo VIP (Very Important Parts), there are “Ends.” These are hard-won existential nuggets that attempt to define the larger questions about La Montanita. What is the purpose of the Co-op? What are its values? If the Co-op were successful, what would the visible outcome be? The GM is responsible for periodically evaluating how the Ends statements are being met and the board can tweak the Ends to be as relevant as they can be. Everyone works together and they actually get stuff done! You gotta come to a board meeting and see it to believe it. Whew! That was probably more than you wanted to know, but it’s just the tip of the tomato vine. The Maven loves bouncing around on PoGo but remember, wherever you go, there you are! Your luggage is another matter. Adieu, adieu, to yeu and yeu and yeu until next time! The Member Linkage Maven!

Calendar of Events October is Member Volume Discount Shopping Month! 10/9 Foundations Committee, Valley Co-op 5:30pm 10/15 30th Birthday Bash, see page 1 or 6 for details 10/17 Board of Directors Meeting, Immanuel Church 5:30pm 10/18 Member Linkage, Immanuel Church 5:30pm 10/21 Coffee with the Board, Santa Fe Co-op 10am-12pm TBA Finance Committee Meeting, 303 San Mateo NE 5pm the

CO-OP’S 30th Birthday Bash!

Oct. 15 1-5pm see page 6 for details! N EW DIR E C T I O N

C H IR O PR AC T I C Chiropractic with an Ayurvedic Influence K elly Coogan D.C. 3216 Monte Vista Blvd. NE, Suite A Albuquerque, New Mexico 87106 chiroveda9@yahoo.com ph 505.247.HEAL fx 505.247.4326

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

232-2358 EricsTreeCare.com ericstreecare@earthlink.net

Firewood Season is upon us...

Members: Watch Your Mailbox for Your Co-op Elections Ballot By now all Members will have received their By-Law Amendment Notification and Annual General Membership Meeting Announcement. If you have not received this mailing please contact the Co-op location nearest you and check to be sure we have your current address.

Included with the ballot and candidate information will be a postage paid return envelope.

In the next few weeks you will be receiving the Co-op Board of Directors Election Ballot in the mail. For the first time this year we are using an independent third party organization to verify our elections.

Members — This is your Co-op. As they say, “Your Vote is your Voice — Su Voto es su Voz.” If you have questions or problems please contact your Membership Department at 217-2027 or toll free at 877-775-2667. Thanks for your participation.

Please fill out the ballot, follow the directions for folding so that we may verify that your membership is current but maintain the confidentiality of your ballot. Then please place your ballot in the postage paid envelope included with the ballot mailing and mail before Nov. 14.

October is Member Appreciation

volume discount

Shopping Month Watch your home mailbox for your volume discount shopping coupon. Bring it to any Co-op location during the month of October and get up to 20% off one shopping trip at the Co-op.

Bigger, Better Discount Scale! The more you spend the more you save! Up to 20%!!! $0.00-$74.99: get 10% off • $75-$149.99: get 15% off • $150 +: get 20% off!

Call early to get on Delivery schedule Services • Fruit and Shade Tree Pruning • Technical Removal • Planting • Cabling & Bracing • Pest Management • Fertilization & • Root Rehabilitation Services

La Montanita Co-op Celebrating 30 years of a thriving member owned cooperative 30 years of good food, great people,and the love of economic democracy.

taste fresh act fair grow local shop the co-op be fair buy local freshtaste fair local fresh feel good think green act fresh taste fair feel good 1980’s Girard Street - Joe Hernandez moving to the hill, truck unloading, Martha Whitman - former GM, 10th anniversary party - old airport terminal 2. Marshall Kowitz BoD, Michelle at NH grand opening, dancing in the isles, Robin - Earthday ‘96, Aubrey of Aubrey Organics, John Nichols - Earthday ‘95, Tom Nolan - former Co-op GM 3 - Stores - Andrew Stone working on new Valley store, Edite C., Nob Hill remodel, Gallup , Sante Fe Co-op, Valley Deli remodel 4 - Board & Staff - Tam- BoD, Ken O. - BoD, Ce - GM, Sharret - HR, Dan Imhoff - Earthday Common Ground, Will - Sante Fe operations, Donal Kinney - former Co-op GM 5 - Local Vendors - Dr. Bernaert - NOVA, B’s Honey at Earthday , Donna - South Mountain Dairy, Heidi’ and her jam, Dan S.- Fairfield Farm, Les Crowder’s honey, Cortney of Quivera Coalition 6 - Member/Owners - Santa Fe Co-op members, Julie C., Earthday participant 2003, Deborah and daughter, Juliette of Site Sante Fe, John Mulle Valley store manager with Beneficial Farm’s local apples 1.

HOT

CODealsOP

valid in-store 10/04 - 10/31

Rice Dream Enriched Rice Beverage

Yogi Tea Tea

Dr Bronner’s Liquid Soap

89 $

32 oz. 16 ct.

select varieties

Bearitos Little Bear Tortilla Chips

2 5

16 oz.

fat free or regular

Celestial Seasonings Te a

Muir Glen Organic Tomatoes

salt or no salt

20 ct.

28 oz.

select varieties

Kiss My Face Deodorant

New Chapter. Supercritical Formulas

25% off

2.48 - 3 oz.

Organic Dark Red Kidney Beans

Organic Hulled Sunflower Seeds

$ .

per pound

Cascadian Farm Organic Fruit

per pound

-10 oz. select varieties

Cascade Fresh Fat Free Yogurt

6 oz. 60 capsules

select varieties

6 oz.

14 - 14.5 oz.

select varieties

$ 99

select varieties

Natural Sea Chunk Light Yellowfin Tuna

Shelton’s Chicken Broth

for$

16 oz.

select varieties

fresh fair local

fall

foods

seasonal

october 2006 10

before serving, cover them to reduce shriveling of the skin.

eating The recipes below contain many vegetables and fruits that are currently in season, such as apples, beets, greens and cruciferous veggies (broccoli, cauliflower, Brusselssprouts, bok choy, etc.), celery, mushrooms, daikon and radicchio, onion family (includes garlic, leeks, etc.), root veggies, squash and pumpkins. For more information on eating in tune with the seasons, please check out Mindful Eating for Autumn on p. 5. (Key: t = teaspoon/ T = tablespoon/ C = cup/ oz = ounce/ # = pound) Best Baked Potatoes Prep: Avoid buying potatoes that are wrinkled, have begun to sprout or have green patches. Store fresh, whole potatoes loose in a bin or rack (to allow air to circulate around them) in a cool, dark place that is well ventilated. Kept this way, they should last for several weeks. Always scrub potato skins well under cold running water. Prick potatoes with a fork before baking to shorten the baking time and to keep them from bursting. Bake at 400F (375 high altitude) for about one hour, or until tender. (Do not wrap potatoes in aluminium foil for baking. Foil holds in moisture and steams the potatoes, resulting in a boiled taste and texture.) Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the baking tray or oven rack. A baked potato is ready when a fork easily pierces its skin. Be careful not to over-bake, or the underskin will dry up. If potatoes baked to doneness are being held for over 10 minutes

Toppings: Try leftover stew or creambased soups (recipes below), steamed veggies and various grated cheeses, yogurt, sour cream, or gravy.

8 garlic cloves, finely chopped 1/4 C olive oil 1/4 C balsamic vinegar 1 t kosher salt 1/2 tsp black pepper 4 large heads radicchio, halved through the root Grated Parmesan cheese, for garnish

Potato Leek Soup with Feta Goat’s dairy gives this soup an earthier tone but any type of dairy can be used. 2 medium leeks 36 oz chicken or veggie broth 3 medium potatoes, cubed 3 cloves garlic, minced 12 oz can Meyenburg evaporated goat’s milk 1/4 C fresh chives 1/2 C crumbled goat or sheep feta cheese Remove and discard any tough outer green leaves and the root end of each leek. Cut the leeks in half lengthwise. Wash each leek well to remove dirt from between the layers and thinly slice. In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil. Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 10-15 minutes. Stir in the milk and chives and simmer just until heated through but don't boil. Sprinkle with feta cheese. Yield: 4 servings Garlic Roasted Radicchio One of the central tenets of seasonal eating is “What grows together, goes together,” the notion that things that grow side by side taste good together. That’s the idea behind chef Todd English’s Olives restaurant and his cookbook, The Olives Table, both of which employ the concept of cooking food native to the whole Mediterranean belt. The following recipe is one he picked up in Italy. It brings out the "better bitter qualities" of radicchio.

Place the garlic, olive oil, rosemary, vinegar, salt, and pepper in a large bowl and mix well. Add the radicchio and gently toss so that it is well coated. Cover and let marinate at room temperature for at least 1 hour. Preheat the oven to 425 degrees. Place the radicchio in a baking pan and pour the marinade on top. Oven roast until the edges of the radiccio are crisp and almost beginning to look burnt, about 20 to 25 minutes. Serve immediately, with grated Parmesan cheese. This is a nice accompaniment to pasta, especially ravioli, or serve with roasted chicken. Best Brussels Sprouts 1 # fresh Brussels sprouts, cleaned, trimmed, and cut in half 2 T olive oil (or 1 T olive oil and 1 T butter) salt to taste 3/4 cup vegetable stock 2 T organic sugar 2 T apple cider vinegar freshly ground black pepper, to taste Heat the oil or oil-butter in a sauté pan or well-seasoned cast iron skillet over medium-high heat. When hot, add the Brussels sprouts and sprinkle with salt. Sauté, stirring occasionally, until the sprouts are turning golden, about 5 to 10 minutes. Add 1/2 cup of the stock or water and bring to a boil. Lower the heat and simmer, covered with a lid left slightly ajar, until the Brussels sprouts are almost completely tender and the stock or water has been cooked away, about 10 minutes.

Any check card can buy things, only one can

CHANGE THINGS.

Remove the lid and add the last 1/4 cup of stock or water, the sugar, and the apple cider vinegar. Cook at a lively simmer, stirring occasionally, until the liquid is reduced to syrup, about 5 minutes. Season with salt and pepper. Serve hot or at room temperature. Yield: 4 servings Cauliflower and Wild Rice Soup This is a variation of a traditional recipe, where the butter and flour roux is substituted with onion paste, flavored with fenugreek for counterbalancing the dairy in the soup and spices are added that aid digestion. Use organic dairy for best health benefits and richest flavor. 1 T olive oil 1 bay leaf 2 medium onions, chopped 2 cloves crushed garlic 1/2 t coriander seeds 1/4 t fenugreek 1/4 t chile flakes 1 C thinly sliced celery 1 C sliced fresh mushrooms (dash of balsamic vinegar) 1 quart broth 1 C wild rice cooked 1/2 t turmeric 2 C cauliflower florets 1 C organic cream Salt to taste Wash 1 cup wild rice thoroughly. Add to 3 cups boiling water in a heavy saucepan. Bring water to boil and stir. Reduce heat and simmer, covered, 50 minutes or until kernals puff open. Uncover and fluff with table fork. Simmer five more minutes. While the rice is cooking, heat oil in a 3-qt pot (large enough to eventually hold the whole soup) and add onion and garlic with coriander seeds. Stir and cook for a minute or two and then add fenugreek and chile. Cook on medium-low heat for about 15 minutes, stirring as needed to keep onion from browning.

GET TO KNOW THIS LABEL The Beneficial label is your assurance of fresh, regional, chemical-free, delicious food with a unique, family-farmer signature. Consumers now have a clear choice for buying fresh, high-quality produce, eggs and meat at prices that reflect the true costs of small-scale, sustainable farming.

Beneficial Foods is a collaborative of small family farms and ranches in the Rocky Mountain bio-region dedicated to producing food with a strong emphasis on soil, ecology and nutrition.

Introducing Community Rewards Your new option with any New Mexico Educators checking account; for every signature-based purchase you make with our Visa® Check Card, we’ll make a contribution to a local community of your choice. And give you an annual cash reward. Doing good has never been more rewarding. Visit a local branch office or call us today.

™

889-7755 • www.nmefcu.org Member NCUA

All of the farms in the collaborative grow their products with organic production methods, but not all are certified organic. Products are identified by individual farm, and that information is available to consumers.

Give yourself the good feeling that comes from participating in a vibrant and growing local food system while shopping at the co-op. www.beneficialfoods.org

fall

foods

october 2006 11

Meanwhile chop vegetables. Set the cauliflower to steam. When onions are done, puree them in a blender or food processor. Add a little oil or butter to the pot you cooked the onions in, and when the oil is hot, toss in celery and cook for a few minutes on medium heat. Add mushrooms and a dash of vinegar, if you like. (Vinegar enhances the flavor of the mushrooms and is a good addition to autumn meals.) When tender, slowly add broth and pureed onion mixture. Cook and stir until well blended. Stir in wild rice, cauliflower and cream. Cook gently until flavors blend and salt to taste. Stir Fried Broccoli and Bok Choy 1/2 C brown or basmati rice (uncooked) 1 C broccoli florets, chopped 1 C bok choy stalks and greens, chopped 3 t sesame oil 1/2 medium onion 2 garlic cloves. crushed 1/2 C vegetable stock 1/4 C coriander, chopped pepper, tamari, lemon twist Cook rice partially. Wash and chop broccoli and bok choy, add to rice and finish cooking. In a saucepan, add oil and cook the onions. Add garlic, rice, broccoli, and bok choy. Toss for several minutes. Mix stock, coriander and remaining oil. Add to saucepan, toss well and add tamari and pepper to taste and add a twist of lemon. (Other Asian greens can be used instead of bok choy.) Daikon and Cheese Strudel 1 sheet prepared pastry, rolled out very thin 1/3 # daikon radish, diced 1 onion, finely chopped 1 C grated cheese (your favorite) 1 egg, beaten Preheat oven to 375F. Fold pastry into an oblong, twice. Roll firmly until thin again. Combine daikon radish and cheese. Spoon mixture into centre of pastry. Brush edges of pastry with half the egg. Roll pastry and crimp shut. Cut 2cm slits into top of pastry. Bake for 40 minutes until golden. Serve hot or cold with a green salad.

frequently, 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid. Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. Note: This chutney improves if stored at least 3 weeks before serving. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty bread and cheese. Makes about 3 pint jars. Beyond Jack o’ Lanterns Heirloom pumpkins are good to eat! Eating pumpkins has fallen out of favor since World War II, as refrigerators have supplanted roomy root cellars as the place to store fruits and vegetables. Pumpkins bred to be carved into Jack o’ Lanterns have come to dominate the pumpkin market. Heirloom varieties that have been preserved for centuries for their eating qualities are making a comeback. According to Gail Damerow, author of The Perfect Pumpkin, the best pumpkins for eating are the Sugar varieties, which have thick, sweet, smooth-textured, nearly stringless flesh. Here is one recipe from her book. More next time! Pumpkin Pickles 2 medium pie pumpkins, cut, cored, peeled and diced (about 7 cups pumpkin cubes) 2 sticks cinnamon 15 cloves 2 1/3 C 4% vinegar 2 1/3 C organic raw sugar Steam the pumpkin cubes until tender, about 10 minutes. Drain. Put the spices in a tea ball. Simmer them with the vinegar and sugar for 15 minutes. Simmer the pumpkin cubes in this syrup for 3 minutes. Set aside for 24 hours. Start water boiling in a canner. Heat the pumpkin/syrup mix and simmer for 5 minutes. Remove the spices and pack into 7 1/2-pint jars, leaving 1/2-inch headspace. Process in a boiling water bath for 5 minutes, counting from when the water returns to a full boil. (Recipe from Stonycreek Farm)

Indian Apple Chutney The recipes above have been adapted and reprinted from the following sources: www.seasonalchef.com/recipearchive www.mnwildrice.com/recipes www.24hourfitness.com/html/nutrition/recipes www.ivillage.co.uk/food Ivy’s personal collection If you have a recipe you would like to submit, please contact ivye@lamontanitacoop.com.

1 # cooking apples 1 # sweet yellow onion, chopped 2 garlic cloves, crushed 3/4 C golden raisins 2 t salt 1 1/2 C organic raw sugar 2 1/2 C cider vinegar 1/4 t cayenne pepper 1/4 t ground cumin 1/4 t ground ginger 1 t mustard seeds 1/4 t dry mustard 1 T tomato paste

pumpkins are in

season!

Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking, stirring

get ‘em at the

CO-OP

Open Studio Night

eat your

GREENS

Friday, October 20 2006 5-8:30 pm

SHOP

CO-OP!

HARWOOD

ART CENTER

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

farming &

gardening

Public Comment Needed on Genetically Engineered Rice by October 10th The U.S. Department of Agriculture (USDA) initiated fast-track market approval of an illegal, genetically-engineered (GE) rice variety that has contaminated long-grain rice throughout the South, throwing rice markets into turmoil and potential-

Japan has banned U.S. long-grain rice imports, and the European Union is testing all U.S. rice shipments and rejecting those that contain LL601.

Bayer is now asking USDA to grant retroactive market approval of the illegal rice, even though the company gave up plans to market LL601in 2001, and it remains untested and unapproved for commercial consumer use. All long-grain rice products in this country could U.S. authorities potentially be contaminated with the genetically engihave failed neered rice including cereal, beer, baby foods, and all to recall LL601 rice products.

contaminated rice supplies or food products.

ly causing harm to consumers and the environment. Bayer CropScience developed the rice, known as LL601. Bayer field-tested LL601 from 1998-2001 but for unknown reasons never applied to USDA for market approval. Though LL601 is illegally present in rice supplies and has not undergone meaningful reviews for potential health or environmental impacts, U.S. authorities have failed to recall LL601-contaminated rice supplies or food products. In response to the contamination,

USDA's bid to approve - rather than recall an illegal, genetically engineered contaminant in the food supply is the clearest sign yet that U.S. authorities are intent upon dismantling federal regulation of GE crops in the interests of the biotechnology industry. LL601 was first detected in U.S. rice by an export customer of Arkansas-based Riceland Foods in January 2006. According to Arkansas Secretary of Agriculture Richard Bell, LL601 has been detected in virtually all milled long-grain rice supplies that have been tested. USDA announced the contamination debacle seven months later, on August 18th, when U.S. Secretary of Agriculture Mike Johanns professed ignorance as to how much rice was contaminated, which rice products were involved, or where the contaminated rice was found. For more information contact Joe Mendelson, 202-547-9359 x12 or Bill Freese, 202-547-9359 x14 at the Center for Food Safety.

Defining “Or ganic“ Again What is organic?

hose of us who’ve been growing, eating or buying organic for many years define it simply: good clean food sold with minimal processing and no contact with anything non-organic. It doesn’t seem so difficult.

Until you get to USDA/National Organic Program and the question of handling and processing. The processing industry was built on the latest thought in food science: to deliver food reliably cheap and uniform with any additives necessary. As a whole, the market demands complete uniformity in taste and texture. Think of your favorite packaged food, whether organic or with an ingredient panel that reads like the contents of your high school chem lab. Would you buy it time after time if it tasted and looked different every purchase? Of course not. I’ve ranted and raved here about cheez puffs and oreos but even simple foods like canned peaches or jams require much more than just stuffing the ingredients in a bottle, like a bewildering array of processing aids. The USDA/NOP defines these three ways: a substance that is a) added during the processing but removed before packaging. b) converted in a minimal constituent of the food or c) used for a technical or functional effect during processing.

Alright, so is food grade limestone used in small amounts to make corn tortillas an ingredient or a processing aid? It’s present in trace amounts in the final product but is added for its functional effect of removing the hull of the corn seed. By the way, this is not some capricious modern invention. Native Americans did the same by using limestone or ash to produce a better masa (dough) and, incidentally, increase the amount of aminos (hence proteins) available. Or what about magnesium chloride? Would you eat it? You do if you eat tofu. Long gone are the days where anyone except the finest tofu artisans in Japan could afford to coagulate soymilk with nigari derived directly from seawater. Those are simple examples, but others are not. Boilers are used to produce the massive amounts of hot water used in food processing, and additives are injected to keep the expensive machines from forming deposits in their interior or rusting.

he U.S. Department of Agriculture is seeking public comment on a Bayer CropScience petition to deregulate their rice genetically engineered (GE) to be tolerant to herbicides marketed under the brand name Liberty Link. Consideration will be given to comments received on or before Oct. 10. Send an original and three copies of comments to Docket No. APHIS-2006-0140, Regulatory Analysis and Development, PPD, APHIS, Station 3A-03.8, 4700 River Road, Unit 118, Riverdale, Md. 20737-1238. Comments may be submitted via the Internet at www.regulations. gov/ To facilitate entry into the comment reading room, please call (202) 690-2817. Or call USDA contacts Rachel Iadicicco (301) 734-3255 or Kristin Scuderi (202) 720-4623.

action alert!

I’m not personally condoning questionable substances in our food. And no, I don’t eat only 110% organic food grown with glacial water, purified by healing crystals and blessed by Himalayan monks during the waxing moon. It’s a question of practicality and what you’re willing to put up with or do without. All this to say that once again, our hero blueberry farmer Arthur Harvey of Maine has brought suit against the USDA/NOP to define which or whether any synthetics should be allowed in the production of organic foods.

It’s a question of practicality and what you are willing to put up with or do without. itchy green thumb

Conveyor belts, dough cutters, rollers, rotisserie style ovens all have moving parts that need lubrication. Food grade oils are expensive and can gum things up or go rancid, contaminating the food. Synthetics last longer and keep prices down (production and consumer) but could also contaminate the food.

For now, it won’t make my job as a certifier any simpler: its not easy to tell someone you’ve approved for years that they must change their recipes and formulas yet again and in doing so, likely increase their costs and lower their profit margin-- unless they pass the cost onto you. Bet on the latter.

Dairies depend on pipelines to move milk quickly into cooling tanks to eliminate chances of the pasteurized (heated) product becoming a hot tub for unfriendly microorganisms. The pipelines and tanks must be super-cleaned and sanitized after each used. Sorry, plain soap and water or herbal concoctions won’t cut it here nor will they in meat-packing plants.

But in the long run, if Harvey wins (and no one overturns the ruling with stealth legislation like last time) a package of organic food will contain only organic ingredients. And all those organic puffs and snacks and maybe even some breads or jams or canned soups will be demoted from “organic” to a product “made with organic ingredients.” Same product, same recipe, different label. But that change in label scares the food industry since they won’t be allowed to display the word “organic” prominently which is what the average consumer depends on rather than taking time to read the tiny ingredient panels. Me, I like to read. by Brett Bakker, NMOCC Chief Organic Inspector

The point is, if you vote for (spend your money) on packaged food which moves thousands of miles from farm to you, there’s compromise. At least, until in each community there’s a tofu artisan or a cannery that hand-peels their peaches. And if you’re willing to pay even more for organic food than you already do.

over 1100

LOCAL PRODUCTS...

A T YOUR

CO-OP 12

october 2006

celebrating 30 years

Member to Member

YOUR EMOTIONS

Community Resource Guide continued from page 4 Natural Nails Organic manicures & pedicures Evonne Maxwell Individual attention in a chemical-free environment 3205 Central, NE 201 280.9498 Co-op member special: Please call for details!

Alcohol, Loss/Grief, Womenâ&#x20AC;&#x2122;s Issues 2601 Wyoming NE, Suite 202, ABQ 505.385.0562, www.louisemiller.org Co-op member special: First session free.

Psychotherapy, Counseling and Coaching

Slipstream Center for Spiritual Development Offerings include UnRetreats, Mindfulness Mornings, consultations with mental health professionals, individual sessions, and workshops. 239.6557 or slipstreamcenter@aol.com Co-op member special: 25% off first individual session or 10% off first UnRetreat Louise Miller MA, LPCC, NCC/ Psychotherapy Personal Growth, Lesbian/Gay Issues, Illness, Drugs/

Codes of Lightâ&#x20AC;&#x201D; The Power of Our Beliefs $29.95

Pamela Edmondson Spectrum Counseling and Psychotherapy 2403 San Mateo NE, Suite W11-b 505.232.3000 www.spectrumcounseling.com Provides quality counseling & psychotherapy services. Special certification in grief counseling and aura balancing. Co-op member special: $5 off negotiated fee Paula Muran Medical Intuitive-Empath,Wellness Coach and Educator. Specializing in Emotional Healing and Counseling. 217.3747, www.PaulaMuran.com email: paula@paulamuran.com Co-op member special: 10% off 1st visit

Envir onment New Mexico

nvironment New Mexico is the new home of NMPIRGâ&#x20AC;&#x2122;s environmental work. After careful thought and planning we concluded the best way to get more done - for both consumers and the environment - is to divide our program into two distinct, easy to understand, separate and efficient organizations. This way NMPIRG can continue to work on major consumer issues such as health care, predatory lending, identity theft and ethics reform, while both organizations benefit from greater clarity of focus. The mission of Environment New Mexico is to focus exclusively on protecting New Mexicoâ&#x20AC;&#x2122;s air, water and open spaces. We work at the local, state and national levels to improve the quality of our environment and our lives. Over the coming year we will focus our work on two major environmental areas: water and energy. Ensuring a clean, local water supply: Living in a desert state, water is a precious commodity stretched thin by demands from agricultural, municipal and industrial users. We must act now to manage this precious natural resource in order to safeguard our water for future generations. Environment New Mexico will work to gather support for a 100-year assured supply rule, which would preserve ground water resources and promote longterm water and land use planning. A 100-year

assured water supply program, already adopted in parts of Arizona, would require every New Mexico developer to demonstrate an assured water supply that will be physically, legally and continuously available for the next 100 years before they can build new homes, record plats or sell parcels. This solution also keeps homes from being built that lack an adequate supply of water. With this overarching policy, New Mexico can protect homebuyers and ensure that its continued growth occurs in balance with our water supplies. Tackling global warming: Scientists agree â&#x20AC;&#x201C; global temperatures are increasing, and human activities are the cause. Further warming is inevitable unless immediate actions are taken to reduce global warming emissions. New Mexico is in a key position to create an important model to reduce global warming emissions and help shape national policy. Governor Richardson has convened a Climate Change Advisory Group to develop solutions that will reduce New Mexicoâ&#x20AC;&#x2122;s total greenhouse gas emissions by 10 percent below 2000 levels by 2020 and 75 percent by 2050. To get more involved in our traditional consumer and democracy work visit NMPIRGs website at www.nmpirg.org and for more information on our environmental campaigns visit www.environment newmexico.org.

Global Warming Solutions Environment New Mexico is focusing on three concrete steps that will achieve significant global warming emission reductions: ncreasing our use of clean and renewable energy sources by ensuring that 30 percent of our power comes from cleaner sources by 2020 â&#x20AC;˘ Promoting an increased use of energy efficiency through building design and supporting the Architecture 2030 challenge which would require all new buildings and renovations be constructed to reduce fossil fuel consumption by 50 percent by 2010 and making all buildings â&#x20AC;&#x153;carbon neutralâ&#x20AC;? by 2030 â&#x20AC;˘ Adopting a clean cars program, drastically reducing global warming emissions from vehicle tailpipes and putting more advanced technology low polluting vehicles on New Mexicoâ&#x20AC;&#x2122;s roads. Environment New Mexico will be the lead group coordinating the clean cars program.

october 2006

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Debra Vetterman, LPAT, LPCC Art Therapist/Clinical Counselor. You cannot change your past but you can change how it affects you. 265.2006 Co-op member special: First half hour consultation free Hania Stromberg, MA, MSW, LCSW Psychotherapist and EMDR facilitator. Providing a revolutionary new therapy for healing grief, bereavement and traumatic loss. To learn more, please visit www.OpenSkyTherapy.com Co-op member special: 10% discount

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UPCOMING CLASSES: Healing Emotions with Vibrational Medicine, Sept. 24 Chakra Healing, Oct. 6 Immerse Yourself in Divine Love! ABQ retreat Oct. 20-22 Sacred Egypt, March 17-31, 2007

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Earth NectarÂŽ and TerraProÂŽ inoculums have the highest species richness diversity of any major competing brand tested.Try them this Fall to winterize your landscape! TO FIND A DEALER NEAR YOU, PLEASE CALL 505.907.9070 OR 505.321.3717 OR E-MAIL US AT environmentalenhancers@hotmail.com OR webehumus@hotmail.com NM Organic Commodities Commission (NMOCC) approved.

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

health &

healing

october 2006 14

The New Mexico Health Security Plan:

A Co-op Model for Our State by Jane Blume s La Montanita Co-op members surely know, a cooperative is a group of persons who join together to carry on a mutually beneficial economic activity. The question is: is it possible to bring this cooperative spirit into our broken health care system and reform insurance coverage so that everyone benefits? The answer from the Health Security for New Mexicans Campaign is a resounding “yes.”

A CO-OP 30TH BIRTHDAY BASH! Oct. 15 1-5pm see page 6 for details!

L o s Po b l a n o s Organics

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The Campaign is a large and growing statewide coalition of 122 member-organizations (plus hundreds of business owners, individuals and physicians) that has been working since 1993 for significant and comprehensive health insurance reform in New Mexico. At present, the cooperative spirit in health insurance really does not exist. Insurance companies by and large are concerned with ensuring profits and covering the healthiest individuals among us. Approximately 46.5 million people nationwide including an estimated 400,000 in New Mexico – are without coverage. Studies in several states, including New Mexico, have shown that if all or most residents were covered under one insurance pool, billions of dollars would be saved over time. Early on, the Health Security for New Mexicans Campaign realized that real, comprehensive reform would require a health plan that would bring back the cooperative spirit of old-fashioned insurance. The New Mexico Health Security Plan is a proposal developed by New Mexicans for New Mexicans, with input from people from all over the state. The Plan guarantees health care coverage – no matter what your health, economic or employment status is; choice of doctor – even across state lines; a comprehensive benefit package that is no less than the one that state employees receive (which includes acupuncture and chiropractic treatments); preservation of the private health care delivery system (physicians, hospitals, etc.); strong protections for retirees;

premiums based in income; reductions in premiums for automobile and Worker’s Compensation insurance – because these policies have a large medical component, most of which would be covered under the Plan. An estimated 1.6 million New Mexicans would be in one large insurance pool, which becomes a strong buying cooperative for prescription drugs and medical supplies. The tribes, which are sovereign nations, and large companies that self-insure could elect to join the Plan. The only groups not covered are federal retirees and active-duty and retired military, who continue with their own plans. The Plan is financed by combining monies from public sources (i.e., Medicaid and Medicare) with individual premiums (based upon income) and employer contributions (with caps). Private insurance companies can sell supplementary policies, just as they do now under Medicare. A geographically representative, nongovernmental, publicly accountable citizens’ commission administers the Plan. Ten commissioners represent consumer and business interests and five represent the health care provider community. Like a coop, commission meetings and records are open to the public. The New Mexico legislature must pass a law to create this Plan, and the legislation has faced strong opposition from the insurance industry. However, grassroots support for this idea is growing and can make a difference. The Health Security for New Mexicans Campaign believes that a homegrown plan that meets New Mexico’s needs is the right road to take.

For more information or to help, please call 505-8971803 or e-mail vickie_hsnmc@qwest.net. Jane Blum, of Desert Sky Communications is the media consultant to the Health Security for New Mexicans Campaign.

Survivors Writing Together: Sharing the Personal Healing Journey by Anjanette Cureton, PsyD, Clinical Psychologist cancer and its treatment for survivors. Comhink of a person who has deeply affected you bining the benefits of a support group and during your cancer experience... consider how expressive writing, the group represents a novel you have grown through cancer... when you are approach that is based on a growing body of litready... begin to write. These are just a few of the erature on the emotional and physiological benethemes in the UNM Cancer Research and Treatment fits of expressive writing. The research on expresCenter’s (CRTC) newest group for cancer patients sive writing has shown that it can help individuals to cope with illnesses ranging and survivors – an expressive from arthritis to breast cancer. writing group. It does not matcoping ter if you can’t spell or if you Research includes a study by don’t know an adjective from with illness Lorenzo Cohen, Ph.D., an assisan adverb. What you write can tant professor in the Department be for your eyes only or to share of Behavioral Science at M.D. as you choose. Each participant Anderson. Cohen found that receives his or her own journal patients with metastatic kidney to use during and between cell cancer who participated in an group meetings. expressive writing group experiThe group was founded and is facilitated by Eleanor enced improved sleep and greater quality of Schick, children’s book author/illustrator, and life. Another study at the University of Kansas Anjanette Cureton, Psy.D., UNM CRTC’s clinical on early stage breast cancer patients found psychologist. The CRTC Survivors Writing Group that women who wrote about their feelings has been meeting every week for about a year. It was experienced fewer physical problems than the initially set up as a four-week trial, but by the second control group. week the members requested that it continue indefinitely. The group had already become an oasis in the Dr. Cureton and Ms. Schick have recently been midst of the confusing, stressful world of cancer awarded a grant through the American Cancer treatment and recovery. This group became the one Society to conduct research on the benefits of the place where they could begin to put into words, first writing group. Benefits to participants may on paper, and then aloud (if they chose), the changes include an increased ability to express their emothat had taken place in their worlds on every level tions in healthy ways and new insight into expesince their cancer diagnosis. In the safety of a room riences of emotional wounding and healing. where everyone is a cancer survivor, members explore and express the losses, the disfigurement, the The current group meets on Mon. afternoons and a second group will meet on Wed. from 4:30-6pm beginning trials, and the hard-won learning they experience.

T The New Mexico Bioneers Conference Roadmap to a Sustainable Future October 20, 21, 22 2006 Taos, NM National Speakers (by satellite) include: PAUL STAMETS - MICHAEL POLLAN - LOIS GIBBS - CLAYTON THOMAS-MÜLLER – PAUL HAWKEN - THOMAS LINZEY RACHEL NAOMI REMEN And so many more innovative inspiring leaders! Local workshops held in Taos, New Mexico include building coalitions, protecting watersheds, generations of women farmers, healthy schools, innovations in food security, rainwater harvesting, reclaiming sustainable use of land grants, global learning for youth, preserving human spirit, and individual action to reduce carbon footprints. Sign up early and ask about our field trips to local sustainability centers. Visit www.sustaintaos.org for registration, exhibitor space, and program information. Contact the Kachina Lodge for special lodging rates: 505-758-2275. This conference features a live satellite downlink of the Bioneers Conference in San Rafael, CA. Visit www.bioneers.org for more information about the Bioneers and Sustain Taos partnership.

There is a need for effective, low-cost interventions to respond to and alleviate the psychosocial stress of

this fall. There is also a group for family members of people with cancer that meets on Thurs. Call Dr. Cureton at 505-272-6575 for more information.

community

forum

october 2006 15

New Mexico Bioneers Conference tâ&#x20AC;&#x2122;s back! - The event New Mexicoâ&#x20AC;&#x2122;s ecologists, social activists, grassroots groups and educators have been waiting for since last yearâ&#x20AC;&#x2122;s first Beaming Bioneers Conference in New Mexico.

lite broadcast of the plenary speakers from the national Bioneers Conference in California including Michael Pollan, Lois Gibbs, Amy Goodman, Clayton Thomas-Muller and Paul Hawken and others.

Coming to Taos, New Mexico on October 20, 21, and 22nd is the New Mexico Bioneers conference â&#x20AC;&#x201C; a real chance to do something about the environmental problems we face globally and here in the Land of Enchantment. From around northern New Mexico, groups such as the Coalition for the Valle Vidal and LANL Waterwatch, solar energy experts and green builders, farmers, educators and community-building groups will be coming together to talk about building a sustainable future for New Mexico.

Each of the more than 12 local concurrent sessions will be structured so that a significant amount of time is reserved for audience dialog. Opportunities to learn more and stay involved in the stateâ&#x20AC;&#x2122;s ecological solutions will be offered in each session. Field trips are also planned to sites around Taos that demonstrate sustainable infrastructure, including a visit to the Red Willow Center at Taos Pueblo which is home to solar and thermal-powered greenhouses, diverse growing projects and a new biomass furnace.

For the past 16 years, the annual Bioneers conference in San Rafael, California has taken an approach to global challenges that focuses on sharing innovative solutions across the spectrum of social and environmental action. Founded on natureâ&#x20AC;&#x2122;s principles of diversity, kinship, community, cooperation and reciprocity, Bioneers is a gathering of leaders and innovators engaged in making practical change.

The registration fees are extremely low for such a worthwhile conference: a single-day registration is only $45.00 and a 3-day conference pass only $75. Youth and seniors receive the same reduced rates as last year to ensure that the broadest community possible can attend.

Paul Barlow

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

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bioneers in

TA O S !

The conference in Taos begins each day at 9:00 am with a local keynote speaker, followed by a live satel-

To register call 505-758-2103, or register online at www.sustaintaos.org. Information about sponsoring and exhibiting are also on the website. For more about the Bioneers, see www.bioneers.org.

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

in the Old Town Area

Sustainable Food and Seed Sovereignty Conference October 6-7 at Tesuque Pueblo Inter-Genreational Center, featured speakers include: Vandana Shiva, WInona LaDuke, Ohki Simine Forest and John Mohawk. For more information, registration and fees contact Michiella Sanchez at 505-983-2667 or e-mail:msanchez@pueblooftesuque.org.

Dia de Los Meurtos annual south valley parade! Dia De Los Muertos (literally Day of the Dead) is an ancient tradition rooted in Mexico. It is not Halloween, but celebrates and honors the lives of those who have passed on. The 14th Annual South Valley Dia De Los Muretos Marigold parade and celebration will be held on Sunday November 5th from 5-8pm at the Westside Community Center. The parade will begin promptly at 4pm and leaves from the old Solo Supermarket shopping center at the corner of Bridge and Goff. This yearâ&#x20AC;&#x2122;s theme is â&#x20AC;&#x153;Ya Basta: Stop the Violence â&#x20AC;&#x201D; Building a Bridge for Peace.â&#x20AC;? Dia de los Muertos celebrations recognize that death is inevitable and a natural part of the life cycle. However, this yearâ&#x20AC;&#x2122;s activities are

taking a stand against premature deaths caused by violence and injustice. This yearâ&#x20AC;&#x2122;s festivities include a grief and loss workshop, and art and puppet making for the parade. Upcoming workshops are: October 7th â&#x20AC;&#x201D; Create paper marigolds, â&#x20AC;&#x153;papel picado,â&#x20AC;? and Celebration signs. October 21â&#x20AC;&#x201D; Build altars and learn about the traditions and symbols of Dia de los Muertos. October 28 â&#x20AC;&#x201D; Make and decorate crosses in a variety of media. All workshops are 12-4pm at 803 La Vega SW, FREE, all ages are welcome. Information: 244-0120 or 3444028. Sponsored by Cambio and La Raza Unida.

Childrenâ&#x20AC;&#x2122;s water festival The annual Children's Water Festivals work with Albuquerque and Santa Fe, the Albuquerque/Bernalillo Water Utility Authority, and other organizations, to promote water education in the areas of quality and conservation. This yearâ&#x20AC;&#x2122;s festival is at the Albuquerque Convention Center October 19th and 20th. School classes are invited and the students are rotated through five different hands-on activities each day of the Festival.

Volunteers are needed during the festival to help 4th graders cycle through the Festivalâ&#x20AC;&#x2122;s educational experiences and to help the presenters with the activities. The time commitment is 8:30am to 1pm, with lunch and a tshirt provided.

Please contact Wendy Tanner at 463-7736 or wendy@waterfestnm.com. Information: www.waterfest nm.com

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we got issues National Tour Coming To New Mexico: October 3-21, 2006 We Got Issues! is an Arts and Civic Transformation Project based in Brooklyn, NY designed to tap into the transformative power of creative expression and awaken a new brand of feminine-centered leadership and social/political activism in America. Albuquerque Events â&#x20AC;&#x201C; October 3-5th: La Fiesta de la Salud! For more info contact Marisol 505/400-4815 or lindsaymarisol@yahoo.com, 505/400-4815 Santa Fe Event â&#x20AC;&#x201C; October 14, 6-10pm. Location: Genoveva Chavez Community Center, 3221 Rodeo Rd, Santa Fe, 87507, free!

Integrated Counseling, Therapeutic Bodywork and Movement

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

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

For more information about WGI! New Mexico Residency (October 3â&#x20AC;&#x201C;21 in Albuquerque, Santa Fe and Espanola), contact Amy Pilling at 505/988-7018.

We Got Issues! For more information contact us at wegotissues@gmail.com also check out our website at www.wegotissue.

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