La Montanita Coop Connection November, 2006

co op November 2006

connection

“Only 100% fresh FA

FREE

IR local for my fam

ily!”

–Priscilla Gutierre z, Co-op membe r

30 Years: Spirit of Cooperation Annual A war ds

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his year at our 30th Birthday Bash La Montanita Co-op is once again pleased to have given our annual Spirit of Cooperation Awards to honor some of the wonderful people in our cooperative community. It wasn’t easy to narrow down the field, especially this year as we looked back upon our first 30 years and looked forward to our coming decades. There are so many people deserving of recognition for their great work in this community and for sustaining and nurturing the Co-op. Be that as it may, the following is a partial list of a few of those dedicated people who come to mind.

The categories of awards are related to the Cooperative Principles and values as defined by the national and international cooperative movements, and the Cooperator of the Year Award recognizes special service to our Co-op.

for a variety of organic certification organizations. For a number of years Brett ran the New Mexico office of Native Seed SEARCH and was instrumental in saving the seeds of a diversity of our southwestern and domesticated Native plants. He is an excellent, and indemand speaker on sustainable and organic agriculture and all related issues, and has been on numerous panels (including quite a few at Co-op Earth Day events). His writings on organics and agriculture in general have appeared in a variety of publica-

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

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

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

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

This year’s awards went to: Spirit of Community Volunteerism: Agnes Chavez Agnes is one of those special people that brings a smile to folks wherever she goes. Agnes started volunteering at the Nob Hill Coop nearly 10 years agoand continues to volunteer in a wide variety of ways at the Co-op and at her church, where she volunteers with a program that works on recovery with imprisoned drug and alcohol addicts. Mother of 7, grandmother of 29 and great grandmother to 10, at 73 she still has boundless good energy. She always sees just what needs to be done and does it with humble grace.

If anyone embodies the true spirit of community volunteerism, it is Agnes.

Spirit of Continuous Education: Brett Bakker Back in the 1980’s you were bound to bump into Brett at all the area’s coolest music concerts. Always on the cutting edge, be it music or food, even before we had a state certifying agency, Brett was one of the first organic inspectors in New Mexico, inspecting

The Holiday Season is Here!

Come to your favorite Co-op location for samplings of delectable Thanksgiving goodies through out the store during the whole month of November.

At the Co-op you’ll find the finest in fairly traded, local and organic foods for your traditional holiday table. From local organic turkeys and other prime cuts of meat, or soup to nuts, the Co-ophas everything you need for holiday feasting.

And don’t forget the pies, bake them yourself — we’ve got all the ingredients — or pick up your fresh baked pies at the Co-op.

Get everything you need for your holiday table at the Co-op. See details inside this issue.

Great Eating Ideas from your

CO-OP

30th

BASH scenes

tions including the Itchy Green Thumb column that has regularly appeared for well over a decade in this Co-op Connection News. Brett now works for the New Mexico Organic Commodities Commission as our state agency’s Chief Organic Inspector protecting the letter and the spirit of our national organic laws.

Spirit of Sustainable Local Production: Scott and Jeanette Rasband During the past few decades, when numerous small family farmers have gone out of business, keeping a small family owned dairy going has been no small feat.

Scott Rasband’s parents moved to New Mexico from Utah in 1956 and bought a little farm. In 1972 the Rasband’s built their diary barn in Albuquerque and, as they say, the rest is history.

Back in the 1980’s when the dairy industry was rocked by the entrance of the genetically engineered rBGH hormone, Scott and family refused to use it and consistently provided hormone free milk, bringing extra deliveries to fill the gaps at the Co-op as word got around that the La Montanita had rBGH free milk. Not only that but their participation in the Coop’s local trucking and foodshed initiative has helped this fledgling program tremendously. Grandma Rasband at 86 still works at the dairy’s drive-through farm store, Scott runs the farm and the dairy, Jeanette does all the accounting and runs the office and now their two sons, Ronnie, 26 and Eric, 22 are both getting involved. They make three generations of Rasbands providing the only locally produced and bottled milk in New Mexico. This family owned and operated farm and dairy success story is a sustainable production inspiration.

Cooperator of the Year: This year to celebrate our 30th year we decided to honor our Co-op founding families and the long term members and staff that have enabled the Co-op not only to survive but to thrive for the past thirty years. Among those we honor this year are: Ken Kiesling, who borrowed $5,000 from his family to open La Montanita in the old Girard Center, and currently works at the State Employees Credit Union. Peter Chestnut, the Co-op’s legal mind, one of its founding members and a current member of our Finance Committee. Marshall Kovitz, Founding Member and manager of the Girard Community Center (home to our first Co-op location). He has been on and off the Board of Directors for 30 years. Currently he serves as Vice President of the Co-op Board of Directors.

Other Founding Members include: Geraldine Amato, Mary Ann Clark, Philip Cooper, Jeannie Graves, Barbara Grothus, Kathy Nix Halford, Jane Willis-Kappy, Marc and Margie Lessen, Emily Porter, Mark Stone and many others.

We would like to honor our long term staff.

The following people have worked a the Co-op for 15 years or more: Robert Collins, Albert Carmignani, Shirley Dulabone, Antonia Fragua, Michelle Franklin, Joe Hernandez, Will Prokopiak, Robin Seydel and Becca Jay Wilder.

by Robyn Seydel

30th Birthday Bash THANKS!

Together we raised almost $1100 for the Farm to School program of Farm to Table.

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We encourage all our shoppers to support these generous businesses who have been of great support to your Co-op.

very special thanks to all of you, dear Co-op members and shoppers who came out to help us celebrate at our 30th Birthday Bash. We hope you had as much fun as we did.

I am also deeply grateful to our new Food Service Coordinator Bob Tero for all his help with this celebration and to Chris Maher and our Valley Deli staff for all the fabulous food.

A very special thanks as well to all our producers and distributors who donated food for the delicious natural foods buffet we enjoyed.

Aroma Coffee • Blue Sky Sodas • Bob’s Red Mill Products • Bueno Foods • Canyon River Beef • Cervantes Salsa • Coyote Cocina Salsa • Crystal Mountain Spring Water • Garden of Eatin • Jilli Pepper Salsa • Leopoldo’s Tortillas • Metro Mint Waters • Monroe's Salsa • Petaluma Poultry • Sabroso Tortillas • Santa Fe Seasons • Steaz Teas • 505 Organic Salsa • and Veritable Vegetable Over the years your loyalty has kept our Co-op strong and allowed us to grow to where we are today. We look forward to moving together into a cooperative future.

Robyn Seydel Membership Coordinator

your vote 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

Co-op Board of Directors Elections:

Meet the Candidates!

Cast your vote between Nov. 1-14.

Ballots and return envelopes have been mailed to members’ homes. Please vote for up to four candidates. Mail your vote to our independent 3rd party for tallying in the postage paid envelope provided. Candidate questions, responses and personal statements are listed below.

This year there are three 3-year terms and one 2-year term open.

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

Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852

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

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

3. What would you like to see the Coop become in the next three years?

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

YOU OWN IT

3. The natural foods industry continues to undergo radical change. We have seen major consolidation in the marketplace as companies like Wild Oats and Whole Foods have grown from humble natural food stores to become major public companies. The natural foods wholesale distribution network, which used to be a group of cooperatives, has largely been consolidated. There are only eight major grocery chains left in the US. Wal*Mart has gone into the organic foods business.

Marshall Kovitz

John Kwait LONN CALANCA 1. I have worked at La Montanita Co-op for the past 5 years in the Nob Hill bulk department. I have previously served two and half years on the board of directors (20022005). Approximately ten years ago, I fulfilled all the requirements for obtaining a liquor license for a business I managed.

Given this past employment experience, should the Co-op membership approve the by-law amendment that would allow the Coop to carry local wines and beer I feel that I would bring to the Board a good understanding of related issues.

Lonn Calanca

What all of us who are committed to natural foods have hoped for is coming true – healthy, organic food is going mainstream. While that’s good for the soil, the farmers, and the American people, it will create new competitive pressures on the smaller farmers and the smaller retailers. The Co-op will need to be strategically on its toes to continue to add value to the community and offer good value on the shelves in order to prosper over the next twenty or thirty years.

Personal Statement: A company is only as good as its leadership. As an entrepreneur that has owned five companies myself over the years and has helped hundreds of entrepreneurs build healthy and vital businesses, and a dedicated Co-op customer, I can effectively represent the interests of Co-op members at the Board level and offer a unique, creative and supportive leadership to the Coop’s management team. Christine and I love our Co-op and look forward to giving back to the Coop the benefits we have derived over our years of membership.

MARSHALL KOVITZ 1. I have been a member of the Board of Directors during several intervals and for many years starting shortly after the Coop first opened its doors at the original Girard Blvd. location in 1976. I was President when the Co-op moved to the Nob Hill location and was President when the Valley store opened. During the past nine years as a board member, I have worked on the following committees: Policy Development, Calendar, Electronic Archive, Nominations and Elections, General Manager Selection, Facilitator Selection, Administrative Assistant Selection, Governance Awareness, General Manager Evaluation, Board Training, Ends and Bylaw Amendments. Currently, I am serving as Vice President. During periods in which I was not on the Board, I worked as a volunteer in various capacities including newsletter distribution and New Location Search Committee.

Lanny Goodman

2. As a past Board member, I have attended over 30 board meetings, one national Co-op conference and numerous board trainings. I have a solid working knowledge of policy governance and board process.

As an employee of La Montanita I have the unique position of daily interaction with the membership and employees, allowing me perspective as to how policy and decisions on the board level are tangibly realized.

3. My vision of La Montanita is to see it continue to blossom into the community resource that it truly is, including starting a local organic farm/greenhouse, bio-diesel filling station and cooperative housing. I would like to continue to do my part in educating the Co-op membership as to the potential within the cooperative economic model. I feel that through support of local production/consumption lies the key to shift the paradigm of disastrous environmental policy and dependance on foreign energy sources. I see the Co-op as a true revolutionary environment spearheading the movement for social, political and environmental justice. I have deep respect and commitment to my Co-op and believe La Montanita to be a living example of true democracy.

Personal Statement: I have lived on solar power and utilized alternative fuels for much of the past several years. I wear natural organic fibers and think second hand anything is always cooler than brand new. I’m a musician, organic farmer and compulsive recycler. My personal dream is to start a fully autonomous, sustainable, off-grid earth-ship style community near Albuquerque

LANNY GOODMAN 1. My wife Christine and I have been Co-op members since we moved to Albuquerque in 1990. We do the vast majority of our food shopping at the Co-op which we see as a key pillar of the Albuquerque community. I have been vegetarian since 1973 and vegan for more than ten years.

2. I am a nationally recognized business expert, consulting in strategic planning to companies with typically $5-$100 million in sales. I am the author of The Self-Managed Company, How to Run a Company That Runs Itself, which is due out this fall. I have been quoted in the New York Times, Fortune Small

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Business, and Inc. Magazine (which has done two feature articles on my work) among other media. I have lectured at UNM Anderson School of Business. For over twenty-five years I have worked with entrepreneurial companies to help them become more focused, vibrant, and durable. I also have expertise in information technology and direct marketing, particularly online. I am very aware of the proper scope and limits of Board function and have discussed this at length with Co-op General Manager, C.E. Pugh.

2. As a professional mediator, I bring useful communication skills such as negotiating constructively and creating good group processes. I have managed several small businesses and have worked in supervisory positions in several nonprofit organizations. I was recently hired by Cooperative Development Services, a nationwide consulting group. My role in that organization will be to provide governance training to co-op boards throughout the US. 3. Our goal should be to build community by creating bonds among diverse individuals and groups and by strengthening existing ties. We do this by listening and learning about what our community needs and then by striving to meet those needs through educational, cultural, social, and business activities. Our approach to learning, teaching, and doing business is informed by the seven universal cooperative principles and by La Montanita's Board-approved Ends Policies.

Specifically, our community work focuses on, among others, the following issues: 1. Education about all aspects of food and its impact on us and the environment.

2. Creation of a sustainable food distribution system which maximizes ties to small, local growers and processors. 3. Promotion of forums and events which bring together diverse perspectives on solving environmental and food related problems. 4. Demonstration that economic democracy and cooperative principles can be the foundation of a viable and vibrant business form. 5. Advocacy for government actions that promote the above. 6. Strengthening of ties among co-ops throughout the country. 7. Having lots of fun.

Personal Statement: I am grateful to our members for allowing me to serve on the Board. I understand that voting for someone means trusting that person to look after your interests and the interests of the whole organization; I will honor that trust. I find this work enormously satisfying and believe I am doing a reasonable job of meeting community and member needs while safeguarding the Coop's assets. If re-elected, I will continue to advocate for clearly defined roles for the Board and management, push for more Board education regarding its governance role, and seek additional means to improve our decision making process. continued on page 3

november 2006

your voice JOHN KWAIT 1. I previously served on the Board of Directors (BOD) of La Montanita Co-op from July 2002 to December 2005. During that time I had served on the Policy Development committee.

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

2. I volunteered at the Co-op as a Board member for 3 1/2 years from July 2002 through December 2005.

2. My formal education includes a Bachelor of Science Degree in Business Administration with a major in finance (1969) and a Masters of Management from UNM (1979). My employment has been as a Financial Analyst, Controller and Chief Financial Officer within the credit union industry since 1972. This education and experience has enabled me to be effective within cooperative corporate structures in the areas of financial planning, organization, direction and control.

3. La Montanita is in the unique position to provide quality service, education and product to a unique client base of members and customers. Unlike publicly held companies the COOP has multiple “bottom line” measurements and responsibilities other than “net profit” to a select group of stockholders. La Montanita has, in my opinion, stakeholders which include members and potential members, staff and the community at large to first be educated regarding healthy life choices and then the responsibility to meet those needs with products and services. Although price is important, value is a factor of both quality and price. La Montanita is dedicated to providing value to its members and customers.

3. I see La Montanita’s role in our broader community as a provider of education on healthy diets and sustainability that we don’t always get from main stream sources. There are three examples of this: our Co-op Connection Newsletter publishes storyies on healthy living and global sustainability that can not be found in any other form in the communities the Co-op serves; volunteers from the Coop go into our schools to teach our children the benMartha efits of healthy diets; the Co-op is supporting the sustainability of our food source by supporting local Whitman farmers in helping them get their goods to market.

To expand the educational effects into our community, work has started on forming a non-profit foun-

Joseph Martinez

dation. I support all of these efforts and would like to see them expand as much as possible.

Ken

Personal Statement: The Co-op is O’Brien one of those places that makes the communities we live in so special.

That is why I am moved to give my time and effort to help the Co-op continue to be all it can be.

Personal Statement: As a cooperative we have the responsibility to provide our membership and customers with products and services that support our cooperative principles. With this end in mind we provide products, education, support of local producers that all add value to our membership. Inherent in this mission is the responsibility to run the organization in a financially safe and sound environment. Only within this framework of financially sound operation can we provide the value, quality and price our membership deserves.

My education and experience is dedicated to fulfilling this board responsibility for our members.

MARTHA WHITMAN 1. I am now completing my first term as a co-op board member and have served as president for the past two years. Being board president doesn’t mean I have any more say than the other board members but it does mean I have agreed to track the board and make sure we follow our policies and agreements. It’s actually more fun than it sounds and has given me the opportunity to more deeply understand how the board governs itself and the co-op. I also regularly participate in most of our committees such as the Member Linkage, Finance, Policy Development, and Board Training and Bylaw committees. I figure this adds up to an average of 10 hours a week of volunteer time evenly split between attending meetings and preparing for the meetings.

JOSEPH A. MARTINEZ 1. As a member of the Coop, I have regular occasion to visit the Nob Hill Store. It is always a very positive experience to interact with the upbeat and graciously helpful personnel at this store. I also have had involvement with other members of the Coop who volunteer in outreach activities in the community. These volunteers are quality people who are genuine in their commitment to do good work in service to aid the needs of others.

2. Besides my volunteer experience described in question #1, I also worked at La Montanita from 1982 to 1988. I started as the bookkeeper and ended up comanaging the whole operation, with my proudest achievement being our successful move from Girard to Nob Hill. After that I moved to California and worked in credit unions as a finance manager. Currently my husband and I own and operate a local business here in Albuquerque. These experiences have honed my understanding of business and increased my interest in the co-operative model.

My experiences are relevant because I’ve been involved in co-ops as an employee, manager and now as a board member.

2. My work experience has included providing technical assistance to organizations in strategic planning, building effective management teams, and supporting the success of governance level volunteers. This work has included successful participation with mutual domestic and cooperative water systems. Additionally, I have served as a member of the board of directors for community-based and arts organizations.

3. A couple of decades ago co-ops were the only game in town for natural and organic foods. As we all know that’s not true anymore, but people still strongly support our co-op with their food dollars. I believe it is because we offer people a meaningful alternative to what else is out there. La Montanita offers community in a society where that can be hard to find. People trust that we treat our employees fairly and pay a living wage; they trust we support local producers; they trust we stay informed on food issues; and they know we exist for the good of the whole and not for select shareholders. These qualities matter and become more important as time goes on. By example we show the broader community that there is an interesting, viable and democratic way to do business and by practice we educate and cooperate with all whom we come in contact with.

3. La Montanita is a key resource that, through its products, services and people, is committed to enhance the health and well being of the families of the community within its service area. Collectively, La Montanita represents what is New Mexico at its best... in food products, other environmentally sound products, and in the talents of the many people who make this area their home.

Personal Statement: My personal mission statement is to be an effective, positive person who does top-quality work to support and facilitate the empowerment of people to fulfill their talents to improve the quality of life for their families; and who keeps improving his skills to respect and celebrate the wonders and magic of New Mexico!

KENNETH O’BRIEN 1. I have been on the Board of Directors since October 2001 and I am currently serving as the Treasurer of the Board of Directors. With education and experience in accounting and finance for over 30 years, I have tried to offer this experience to management and the Board of Directors. I am currently serving as the Board representative on the Co-op Finance Committee. Board and Finance committee activities require 5-8 hours per month of service.

Personal statement: I’ve really enjoyed these past few years as a board member of the co-op. It is immensely satisfying to work with the other board members and our general manager. I get to participate in a dynamic and respectful enterprise that does make a difference in the world. Over the past 30 years the board has learned how to govern itself and the co-op so it can provide stability to the organization while promoting real benefits to the community at large. A lot of people’s hard work has paid off. La Montanita currently has the resources to think bigger than ever before and accept community leadership on a state level.

Our basis for being has us ever-reaching for a better community. I find all this to be nothing short of very exciting; I want to be involved, I believe I offer some value to the process, and so I ask to be re-elected.

CO-OP Elections: Your vote is your voice, keep cooperative economic democracy strong...

From Nov. 1-14: Send your ballot in the postage paid envelope that was mailed to member’s homes. Pease DO NOT bring your ballot to the stores.

VOTE! november 2006

Valley Valley

Gallup Gallup

Santa Fe

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 3

holiday feasting Mindful Eating for Autumn:

Blood Building Foods

by Ivy Edmondson all is an important time to build your blood to help strengthen your body to fend off cold and flu viruses and prepare for the cold weather. The warning signs of blood deficiency are paleness of lips, tongue, and complexion in general, spots in vision, unusual hair loss, premature graying or thinning of hair, and trembling in the limbs and hands.

Associated disorders include anemia, nervousness, headache, low back pain, and painful or brief menses, often occurring in shortened cycles.

F

son in autumn), grains, nuts, beans, and seeds.

Animal liver (organic), brewer's yeast (rich in B vitamins), bone marrow soup, and black strap molasses are all whole food remedies for blood deficiency, according to Paul Pitchford in Healing with Whole Foods. He recommends eating more foods specifically rich in iron, such as apricots,

There are effective ways to build blood and increase energy in the body using whole foods. This type of deficiency is a lack of iron, but it is not as simple to treat as taking an iron supplement. Adequate amounts of copper, B and C vitamins are needed for iron absorption. This is where whole foods come in, effectively building blood and increasing energy by giving us the balance of nutrients our bodies need.

Iron and vitamins B and C are available in a wide variety of vegetables (especially yellow-orange and green veggies, many of which are in sea-

Part 2

carotene, iron, and potassium. Greens, grains, and winter squash are a perfect combination of fall season foods that build blood and other organs and strengthen the body against disease.

One of the richest sources of iron is any algae, microalgae, or seaweed, according to Pitchford. These sources also bring moisture to the body without increasing mucous, alleviating dry skin conditions often associated with dry fall air. For severe blood deficiency, Pitchford recommends the supplement royal jelly. Animal products may also be necessary in severe cases, specifically wild harvested carp, mussles, oysters and organic beef liver, lamb, or chicken. Giblet gravy, a Thanksgiving tradition, is a powerful source of iron and especially beneficial if made with organic ingredients.

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i (or “chi”— the energy force that animates our bodies) is closely associated with the movement and strength of the blood in Chinese Medicine. To strengthen the flow of qi, Pitchford recommends eating more of the following: well-cooked brown or basmati rice, oats, spelt, mochi (pounded sweet rice), winter squash, carrot, rutabaga, parsnip, turnip, garbanzo beans, black beans, peas, sweet potato, yam, pumpkin, onion, leek, black pepper, ginger, cinnamon, fennel, garlic, nutmeg, small amounts of molasses, and grain sweeteners.

spinach and other greens, beets, lamb, oysters, soy foods, duck, goose, raisins, and mushrooms. Herbs such as nettles and alfalfa can be incorporated into the diet as teas to improve iron utilization.

The chemical structure of chlorophyll is very similar to that of blood, and this may be why deep green vegetables have been used successfully to build the blood. Deep green vegetables are abundant in vitamins A and C, calcium, iron and manganese. Brown rice contains B vitamins, manganese, phosphorus, and iron, and winter squash, vitamins A and C, beta-

Going beyond basic blood-building towards the essence of healing, it is important to also understand a little bit about phyto-chemicals in foods. Phytochemicals hold the key to boosting immunity and preventing diseases according to Dr. Tom Wu, naturopathic MD, DOM, and nutritionist. He recommends using a 3 horse power blender in order to break down the skins and seeds of fruits and vegetables well enough to release the concentrated amounts of beneficial phyto-chemicals stored in the dense plant fiber, especially for those dealing with major diseases.

For smoothie recipes and more information go to www.qigong.com or naturalways.com.

THANKSGIVING

DINNER SPECIALS! L o s Po b l a n o s Organics

Let our prepared foods chefs create or complement a holiday meal just for you.

The Co-op deli is offering a special selection of entrees, side dishes and desserts available only by special order through Sunday, November 19.

Entrees A pound serves 2-4, min. order: 1 lb.

Sliced Roast Turkey • Sliced Glazed Ham • Green Chile Enchiladas

Side Dishes A quart serves 4-6, min. order: 1 quart Artichoke Pate (min. order 1 pint) • Caramel Pecan Butternut Squash • Garlic Mashed Potatoes • Green Beans Almondine • Wild Rice with Pinon

Nuts • Cranberry and Mixed Fruit Salad • Candied Yams and Apples • Sausage Stuffing • Calabacitas Con Chile Verde • Cranberry Orange Chutney • Turkey Gravy • Cornbread Dressing

Desserts Pies and Dessert Breads serve 6-8, min. order: 1 Maple Pecan Pie • Chocolate Silk Pie • Pumpkin Pie • Apple Pie • Cherry Pie • Poached Bartlett Pears (serves 1-2) • Cranberry Walnut Bread • Banana Nut Bread • Vegan Pumpkin Pie Order in person or by phone at these Co-op locations:

Nob Hill: 3500 Central SE, ABQ 265-4631 Valley: 2400 Rio Grande Blvd., ABQ 242-8880 Santa Fe: 913 West Alameda, Santa Fe 984-2852

Almost Complete Thanksgiving Meal sign up online www.NMOrganics.com or call

6 81-406 0 The best produce from the field to you.

Always fresh. Always organic 4

A nearly complete meal — everything but the turkey — includes hearty servings of: • Sausage Stuffing • Caramel Butternut Squash • Wild Rice with Pinon Nuts • Green Beans Almondine • Cranberry Fruit Salad • Poached Barlett Pears

$12.99/person

no substitutions Pick-up Days: Tues. Nov. 21 or Wed. Nov. 22 BEFORE OR AFTER 1PM

A T YOUR

CO-OP

november 2006

holiday feasting Choosing the Very Best Turkey

FOR YOUR

TABLE

We know price, quality, and local production are important to our Co-op members and shoppers. This year the Co-op Meat departments are pleased to be offering the opportunity to choose from three different turkey producers. As always we are pleased to be one of the only stores to offer New Mexico’s own, Embudo Valley Farm’s turkeys. Grass-fed, locally grown Certified Organic, hormone, antibiotic and agricultural-chemical free, grazed in small flocks, hand processed. Limited quantity available!

We will also be offering Mary’s Grateful Harvest, certified organic turkeys from California, and as always Shelton’s Natural Turkeys. All natural, fresh, grown without antibiotics, hormones or growth stimulants, and not fed animal protein.

fresh turkey

tastes best!

For your added convenience, this year, there is no special order process to worry about. Turkey’s will be available on a first come first served basis beginning Mon., Nov. 20th. All our turkeys are fresh, but some sizes in some brands may be limited. Come to the Co-op early for the best selection.

Other Special Meats Available: Duck, Cornish game hens, roasts, boneless hams, large turkey breast, rack of lamb, or special order your favorite holiday cuts. Call your local Co-op Meat Department.

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Organic Embudo Valley

T

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

Johnny notes the difference between “pasture-grass fed and so called free range is like the difference between natural and organic. Free range doesn’t really mean anything. Lots of major suppliers, even of so-called natural turkeys, still keep them penned most of the time and disfigure their birds, taking off their claws and beaks so they don’t kill each other. We don’t have to do that and would never want to do it. Our birds

are plump and happy and we do everything we can to give them the most humane care.�

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

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

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

232-2358 EricsTreeCare.com ericstreecare@earthlink.net

Dormant Season Pruning is Upon Us Call us about pruning pines, conifers and fruit trees November-February

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

Local Product Spotlight:

mary’s organic turkeys Mary’s Grateful Harvest, Free-Range Organic Turkeys are fed a certified organic high protein diet complete with the finest grains and vegetable proteins. Grown naturally on a certified organic ranch in sunny California, their turkeys are allowed to roam in open areas four times the size of the average commercial turkey ranch. You won’t find any antibiotics, animal by-products, preservatives or hormones in a Mary’s Free-Range Turkey. Mary’s Grateful Harvest also participates in the effort to preserve animal species. Pick up a Mary’s Certified Organic Heritage Turkey at your Co-op today. Enjoy a flavorful, fresh, organic turkey this holiday season!

YOUR EMOTIONS Easily Release Fear, Anger and Confusion—Feel Worthy, Peace, and Love!

Sovereign Light—Vibrational Sprays: Aromatherapy with a Twist of Energy! are designed as a healing system to work with your energy body and create positive change. Excellent for healers, yoga, feng shui and, of course, you!

NEW BOOK!

Beneficial Farms:

Squash november 2006

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

Codes of Light— The Power of Our Beliefs $29.95

Available: The Herb Store, Nob Hill and www.SovereignLight.com (10% online only) 2 sizes: $17.98 & $11.98

UPCOMING CLASSES: ABQ Channeling Event with Divine Mother and Sanatkumara December 17th, Unitarian Church, 2–4 pm.

Sacred Egypt—A Spiritual Journey Beyond Everyday Consciousness March 17–31, 2007. Deposits due now.

www.PaulaMuran.com â—? 217-3747 5

co-op news

november 2006 6

Helping Hands for the Holidays A Co-op Member Profile

by Ivy Edmondson at Chupak is the chef and owner of Helping Hands Personal Chef Services. She works directly in her clients' homes, serving the Albuquerque, Corrales, Rio Rancho and Placitas areas, catering to special diets as well as making delicious traditional fare. Concerning special diets, she says, “pretty much from the start of my business, people with specific dietary concerns seemed to gravitate to my service. I have worked with heart patients, cancer survivors, diabetics, people with high cholesterol, individuals struggling with weight.”

P

One of the great benefits of having a personal chef assist with meals is that every ingredient can be adjusted to suit individual client needs, something you can’t ordinarily get in the food service industry, and if the chef does the shopping, temptation to cheat on diets is eliminated. Pat points out that she is not a certified nutritionist. She works with the information a client gives her and leaves the client ultimately in charge. She also offers one-on-one instruction for those who prefer to learn how to cook rather than have meals prepared for them. I recently had the opportunity to ask her about her business, about food and nutrition, the holidays and more.

IE: How do you approach cooking — do you use family recipes, your own, or no recipes?

PC: All of the above, and I also collect recipes from various food magazines, specialty cookbooks, newspapers, etc. For example, the Co-op Connection newsletter recently ran a recipe for grilled chiles stuffed with chorizos that was just dynamite — it was a huge hit with my chile-addict client. In addition, I continue to take classes and study with other cooks to expand my knowledge. This past summer, I spent some time in Italy cooking with local women in the hills of Umbria. Whatever the original source, the recipes usually become my own through changes I make reflecting my palate and the palates of my clients.

IE: How do you balance nutrition and flavor?

PC: It's sad to me that one of the repercussions of the American obsession with diet/weight/health is that food often becomes the enemy. Unless there is a medical condition, whole, unprocessed food is not the enemy; it's what we do with the food that can harm us or at least not nourish us. I start primarily with whole unprocessed foods; if I am concerned about high sodium, I will bump the flavor with complementary herbs and spices and cut the salt. If I am concerned about high fats, I will use a smaller amount of olive oil in preparation; I may consider long, slow cooking which enhances the natural flavors of the foods; here I can rely on stocks or juices rather than extra fat. I may finish the dish with a high-flavored acid like balsamic vinegar or citrus to add another layer of flavor. I use brown rice and whole grains to add texture and fiber. I caramelize [braise or slow-cook] my veggies or meats to bring out the natural sugars in the ingredients rather than add "just a pinch" of white sugar. I admit all of this takes a little more thought and time. Maybe we all can slow down a bit; it might help.

Pat Chupak

IE: How long have you been a Co-op member?

PC: In 1999 I began working with a couple who are vegan and who requested that I only use organic ingredients in their meals. The Co-op was the natural choice. My clients became members and I did too. I continue to shop the Co-op particularly for the excellent produce. I appreciate the local nature of the Co-op vendors - it really makes a difference with perishables — a tomato really tastes like a tomato, a peach, like a peach. I also admire the support the Co-op gives to the community at large. The staff at both Albuquerque sites is uniformly friendly, knowledgeable and helpful.

LOCAL SALE ITEMS SHOP LOCAL & SAVE

IE: Do you have any words of wisdom for the Thanksgiving holidays? Any tips for home cooks?

PC: Thanksgiving is supposed to be a day of gratitude and so many of us get stressed out trying to impress guests with the wonders of our cuisine. It's not the time to try a gazillion new recipes; cook what you like and are good at — maybe it's ravioli, not turkey or chocolate pudding, not pumpkin pie.

Know your limitations and if you need help, ask. If you don't like to bake, ask someone to bring something or purchase it ready-made. Enjoy your guests!

Studies have shown that people are happier and healthier if they eat more slowly and in community — in other words, if they savor food and friends.

IE: What foods do you personally associate with Thanksgiving?

PC: Sweet potatoes, sweet potatoes, sweet potatoes! I turn them into soup, pie, empanadas [with chipotle], quick-bread with ground flaxseed or sunflower seed [for crunch], waffles or pancakes with apple chutney, or served twice-baked, southwest stuffed, or grilled.

IE: How did you get into cooking for a living? Did you study formally or learn by experience?

PC: I had a B.A. in Art History and Archaeology and began working at the United Nations in NYC. There I came in contact with many cultures with amazing cuisines and started eating out in restaurants. I fell in love with the notion of cooking professionally and returned to school to get a degree in hotel/restaurant management. I then worked in various restaurants, hotels, universities, and resorts for about 20 years until I decided I wanted my own business. I worked at “personal cheffing” part time in Naples, Florida 1997-1998; when I moved to New Mexico, I went full time in 1999. So Helping Hands will soon begin its eighth year. I am very grateful.

Pat would like to recommend two groups to send donations to this holiday season: locally Roadrunner Food Bank and globally Heifer International. Call Pat Chupak at 505.792.8981 if you need some help in the kitchen, cooking classes or catering. She offers Co-op members a 10% discount on her hourly rate.

505 Organics Albuquerque, NM Flame-roasted Green Chile Sauce, 16 oz Assorted Varieties, Sale 2/$3.69 Additional 505 products also on sale Tijeras Organic Alchemy Albuquerque, NM Crimson Clove Hair Revitalizer, 4 oz, Sale $9.99 Additional Tijeras products also on sale

Hatch Deming, NM Red or Green Chile Enchilada Sauce, 15 oz Assorted Varieties, Sale $2.89 Additional Hatch products also on sale

Buenatural Albuquerque, NM Organic Flour Tortillas,13 oz, Sale $1.59 Additional Buenatural products also on sale VALID IN-STORE ONLY from 11/1-11/28, 2006:

Not all items available at all stores.

NOVEMBER SPECIALS WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE? Contact Angela at angela@lamontanitacoop.com.

Cheese Product Spotlight: Something Special for your Holiday Table

by Lotti Abraham The Holiday Feasting begins in November! Tangy and tart, Wensleydale with cranberries from England, is a lovely way to initiate this holiday season. Crumble the Wensleydale into salads or just eat it alone as an appetizer; it will add charm and color to your table.

Bring out the best flavors in delectable Sheep’s milk cheeses from Italy and Spain with olives. Available in our deli departments, olives stuffed with garlic, Moroccan oil cured olives and green Sicilian olives all are packed and ready to go onto your special holiday cheese platter for appetizers. Highly recommended cheeses to accompany these savory morsels are Cacia di Roma, Rustico Red and

Rustico Black Pepper — all Sheep milk cheeses from Italy. From Spain we have the popular raw milk Manchego. Choose from the One Year Aged Manchego or the three month old Manchego. Both are quite delicious. Idiazabal, also from Spain, has all the goodness of raw sheep’s milk, and it’s smoked!

Don Enrique Sheep’s milk with rosemary, is back again this year. A flavorful cheese, it is perfect with turkey and comes highly recommended for your Thanksgiving meal.

Happy Thanksgiving from the Co-op’s meat, and cheese departments.

Local Picks: For the Holidays...

At the Co-op in Santa Fe, look for pies and desserts for the holiday season from Cloud Cliff Bakery, High Desert Bakery, Plaza Bakery, and Chocolate Maven. Ross Dunning, bulk and baked goods buyer in Santa Fe, especially recommends anything from High Desert. “The baker there is an artist,” he says.

The Co-ops in Albuquerque will be carrying pies from American Pie. We have been carrying these pies for several years and they are always delicious and come in pumpkin, tofu pumpkin, pecan, several fruit varieties with low or no sugar. Also look for other dessert treats from Pastry Stop, Cloud Cliff Bakery and Chocolate Maven.

Co-op Baked Co-op Delis in Santa Fe and at both Albuquerque locations will be baking pumpkin, maple pecan, chocolate, apple, and cherry pies, fresh made breads, and a wide variety of side

E a t Pie! dishes to complete your Thanksgiving meal with elegance and ease. Pick up your Co-op made pies fresh out of the oven.

The Co-op in Gallup will be stocking a full line of all that you need to create your own feast, from the turkey to ingredients to make sides and pies.

Call your local Co-op for more information: ABQ Nob Hill: 505.265.4631, ABQ Rio Grande: 505.242.8800, Santa Fe 505.984.2852, Gallup 505.863.5383.

co-op news

november 2006 7

General Manager’s Column

Calendar of Events

the inside scoop, by CE Pugh It’s Turkey Time! e are not requiring you to “pre-order” your fresh turkeys this year. We are required to place our orders with our suppliers in September of each year, so there is really no connection with what we order and the number of turkeys we have customer orders for. I imagine that years ago, we did base our orders on the number of customer pre-orders we had, but this has not been the case for some time. We keep detailed records of the number of turkeys we order and sell each year, so our orders from our suppliers have been very close to what we need. The customer “pre-order” system has always been somewhat difficult for everyone as our staff attempts to sort through these

W

and match up the turkeys we receive with the preorders. We have also had the problem of our suppliers’ inability to deliver the number of each size of turkey we order. While we still receive the same number of turkeys that we order, we will not get the same number of the various sizes of turkeys. This year you will find a wide variety of our fresh turkeys displayed in the meat cases ready for your selection. I hope you find this new system more convenient as we try to find more efficient methods to improve our levels of quality and service to you.

Thanks to your support the Board is in the process of contemplating our annual patronage refund. As in the past should the Board of Directors declare a refund for the September 2005 to August 2006 fiscal year checks will be mailed to your home in early to mid December.

Amendment Notification and Volume Discount Voucher at the end of September or the Election Ballot at he end of October) PLEASE, PLEASE be sure to check your address with the information desk at Co-op locations to make sure we have your current address. Or call Robyn at 217-2027 or toll free at 877-775-2667.

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

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

Brie f:

by Shirley Coe, Administrative Assistant Meeting of September 19, 2006 Member Comments. Co-op member Heather Liebe attended the Board meeting and announced that she and her husband are starting a biodiesel fuel business. The general manager will follow up with Heather to determine whether their enterprise might fit in with the Coop’s future distribution plans, which could involve using biodiesel trucks.

Member Linkage Committee. The Member Linkage Committee presented the first draft of a proposal to hold a World Café Forum in January.

This informal coffeehouse format would cultivate dialogue on topics and issues relevant to Co-op

members. A World Café at the CCMA (Consumer Cooperative Management Association) conference was very successful.

Board Training Committee. In preparation for new Board members, the Board Training Committee is reviewing the current orientation packet and developing an orientation training program.

Nominations and Elections Committee. The Nominations and Elections Committee reported that thirteen people have picked up nominations packets; it could be an interesting election this year! Nominees must submit their packets by September 24. Elections will be Wednesday, November 1 through Tuesday, November 14.

Be sure to vote!

Coffee with the Board. The next Coffee with the Board will be held in Nob Hill on Sunday, November 5, from 10:00 a.m. to 12:00 p.m.

Board Meeting. Members are invited to attend monthly board meetings. The next meeting will be held on the third Tuesday, November 21, 2006, at 5:30 p.m. at the Immanuel Presbyterian Church at Carlisle and Silver avenues in Albuquerque.

Veritable Vegetable: Dedicated to Organics From its beginnings in 1974, Veritable Vegetable (VV) has been an unusual company, but imagine my surprise when Bu Nygrens the founder of this fresh organic produce distribution business called me to let me know that they would be donating all the fresh produce we would need for our 30th Birthday Bash. Our longstanding relationship with the staff at VV and their deliveries of fresh organic produce, has over the years helped the Co-op produce department gain the reputation of having the finest produce in the state.

Beginning in the early 1970’s, Veritable Vegetable was part of a movement that sought to bring low cost, nutritious food to neighborhood coops and community storefronts. Called simply The People’s Food System, and extending throughout the greater San Francisco Bay Area, the idea was to provide a large-scale collective alternative to the corporate food system.

Simultaneously, an increasing number of farmers were rediscovering organic farming and developing new organic techniques. Many growers were struggling for the survival of their

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

farms and their communities in the face of agribusiness and suburban development. VV established relationships with these growers and began distributing their produce beyond the original Food System. Now they distribute over 9700 items (97% of which is certified organic) from 340 farmers and producers and continue to promote sustainable agriculture and extend knowledge about fresh food and agricultural issues.

Through the years VV has been an integral part of stimulating the increasing demand for fresh locally grown fruits and vegetables, developing certification standards, working to pass legislation, and helping to unify the produce community. Their business model is based on principles of diversity, advocacy, integrity and they see themselves as both a business and an instrument for social, economic, and environmental change.

The Co-op continues to be honored to work with Veritable Vegetable. And thanks to them again for supporting our 30th Birthday Bash in such a big way.

gift?

CO-OPGIFT

Board of Directors Elections, see page 2-3 Coffee with the Board, Nob Hill Co-op 10am-12pm Board of Directors Meeting, Immanuel Church 5:30pm Member Linkage, Immanuel Church 5:30pm Thanksgiving Day, Co-op closed Finance Committee Meeting, 303 San Mateo NE 5pm

CO-OP ELECTIONS: Your vote is your voice! Keep cooperative economic democracy strong...

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

Members: Moved Recently?

Board

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Update Thirty years after the fact, Ken Kiesling still smiles when he recalls La Montañita’s scruffy beginnings. Now Senior Loan Officer for the State Employees Credit Union, in 1976 he was one of the Co-op’s founding members, and became its first manager.

“I was working for Osha Food Co-op in Alameda up on North 4th, and I thought there was a market for a co-op down in this neighborhood. They said, “Go start one.’”

He did—along with a handful of like-minded neighbors, a vacant Central Avenue building that had been slated for demolition, “an old crank cash register we found at a flea market,” and a small loan from his parents. He was right about the demand. The initial membership numbered about three hundred families, all of them enthusiastic, some dropping in every couple of days to see what was new.

Besides providing start-up funds, Ken’s parents made another significant and lasting contribution: it was his mother, Puerto Rican by birth, who suggested the name La Montañita, “the little mountain.” “I didn’t even know at the time what it meant,” Ken admits. But it worked, and it stuck. During those first busy weeks, while the building was being readied, last-minute plans hammered out, and meetings held among the lively and opinionated, any number of names had been proposed, and any number rejected, including “Acme Co-op.”

Ken is an energetic man. Over the years he has lent himself to a range of causes, including designing a citywide recycling program and working to repeal the grocery tax. The year La Montañita opened, he devoted most of his time to slicing cheese and measuring bulk goods, bagging groceries and cranking the old cash register. But during off-hours he was out knocking on doors, running for city council. It may not have been what he had in mind, but his campaigning also made him an effective community envoy, a walking ad for La Montañita. By Election Day—when he came in, as he puts it, “a strong fourth”—he had spread the word about the Co-op personally, by foot. And by the end of that first year, his parents had their $5,000 back, with interest.

co-op beginnings

Ken: Emily Porter and their granddaughter.

new at the co-op Bob Tero knows exactly what to do in the Deli Department: listen. “People have been very forthcoming with their ideas,” he says. A recent addition to the Co-op Leadership Team, he’s also the first Co-op Food Service Director, a newly created position. That means room for creative thinking. After years in the business, including a long stint with the Luby’s cafeteria chain, Bob is naturally concerned with numbers: the Deli’s revenues hover around ten percent of storewide sales, a number he’s determined to bump up. But he is even more interested in systems, in designing ways to organize what happens behind the counter— from finessing the right mix of in-store deli foods with fresh products from outside sources, to keeping a close eye on such variables as why, for example, a Nob Hill favorite dish may not have caught on at the Valley or Santa Fe Deli. But systems aren’t worked out on paper alone. They grow directly out of what Deli customers have to say about the department’s meats and cheeses, made-to-order sandwiches and fresh vegetarian entrees, soups, and salads. To that end, Bob enthusiastically observes Rule One of his new job: “Make yourself available.” If you can’t catch him at his office, chances are he’s behind the counter. special thanks to Bob for the delicious 30th Birthday Bash Food

party update

Fun and visioning for all. Members, non-members and staff enjoyed a fabulous fall day at the Co-op’s 30th birthday bash and annual board meeting.

Left to Right- Board members, Jerome/Jeff cooking fajitas, Barbara with family and friends, food line, dancing to WAGOGO.

farewell Ivy E. assistant membership coordinator and frequent contributor to the monthly co-op newsletter is off to explore new possibilities. Happy Trails.

taste fresh act fair grow local be fair buy local taste fair feel good think green act fresh taste feel good shop the co-op

HOT

CODealsOP

valid in-store 11/01 - 11/29

Sunspire Organic Chocolate Chips

3

$

Santini Evaporated Milk

49

99

9 oz.

¢

12 oz. sweetened condensed milk also on sale

Arrowhead Mills Cookie Crust

$

1

2

$

1

$ 69

15 oz. other Farmer’s Market products also on sale

Grown Right Organic Cranberry Sauce

Wholesome Sweeteners Organic Brown Sugar

69

Farmer ’s Market Organic Pumpkin Puree

99

$

1

99

24 oz.

16 oz. salt or no salt

Dark or Light Brown

6 oz.

other Wholesome Sweetener

Graham or Chocolate

products on sale

King Arthur Flour

3

$

29

5 lb. select varieties

Imagine Foods Organic Broth

1

$

99

32 oz.

Turtle Island Tofurky Vegetarian Feast

New Chapter.

Host Defense

25

$

99

per pound

-10 oz.

5

$

99

select varieties

Organic Brown Rice

99

Naturade Herbal Expectorant

4.2 oz.

Lundberg Family Farms

7

69

select varieties

Equal Exchange

99

1

$

3.5lb

60 v-capsules certified organic

$

99

select varieties

select varieties

Organic Mind, Body & Soul Coffee

15

$

Cascadian Farm Organic Vegetables

¢

. per pound short or long grain

fresh fair local

1

$

49

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thanks

Holiday

Recipes!

Here are some inspiring recipes to help create a healthy, happy spread this Thanksgiving. Some dishes are easy, some more intensive. There is a great recipe for roasting a turkey from Foodfit’s executive chef and a vegetarian main course using wild mushrooms from Rancho la Puerta chef Bill Wavrin as well. Try any or all of the following recipes and fill your table with goodness this holiday season.

(Key: t = teaspoon/ T = tablespoon/ C = cup/ oz = ounce/ # = pound) Creamy Butternut Squash Soup 1 butternut squash, peeled & cubed 1 leek or large onion, diced 1 red pepper, diced Dry white wine or Vermouth 2 T flour 3 C organic milk (or soy milk) Salt to taste Garnishes: fresh dill and sour cream Steam butternut squash in vegetable steamer with purified water. Reserve 1 cup of the steaming liquid for the soup.

Meanwhile braise the onion or leek and red pepper in the wine or vermouth.

Add the flour and stir constantly to prevent sticking. Add more wine if necessary to keep the mixture moist. Add 1 cup of reserved liquid from steamed squash and 3 cups of milk. Add steamed butternut squash and simmer all together so that milk is heated through and soup begins to thicken a little. Transfer soup to a blender a few cups at a time and puree. Salt to taste, and garnish with dill weed and sour cream if desired.

november 2006 10

Pumpkin Mushroom Stuffing This is a somewhat time-consuming recipe but well worth the time.

6 C cubed pumpkin bread 1 C chopped celery 1 C butter or margarine 2 C chopped red onion 2 C sliced crimini mushrooms 2 T chopped fresh rosemary 2 T chopped fresh tarragon 2 T chopped fresh chives 2 T chopped fresh parsley 1 1/2 t salt 1 t ground black pepper 6 T chicken or vegetable broth Spread bread cubes on a baking sheet, and let dry overnight. (Alternative: heat in a 250F oven until dry, about 1 hour.)

Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.

Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms and continue cooking for about 8 minutes, or until tender.

Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten.

Transfer to prepared dish, and cover with foil. Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp. (1.5 hours prep, 1 hour to cook, yields about 8 servings).

Simply Roasted Turkey 1 whole fresh turkey, 10 to 14 pounds Salt to taste Freshly ground black pepper 3 sprigs fresh rosemary or 1/2 t dried 4 sprigs fresh thyme or 1/2 t dried 2 bay leaves, crushed 2 medium onions, roughly chopped into 1-inch pieces

3 carrots, roughly chopped into 1-inch pieces 3 stalks celery, roughly chopped into 1-inch pieces 2 shallots, peeled and halved Preheat the oven to 325°F. Remove the giblets from the turkey and save them for another use or discard. (Note: traditional giblet gravy is blood-building and nourishing, especially if made with high quality organic ingredients.) Rinse the turkey, inside and out, with cold water and pat dry. Season the bird inside and out with salt and pepper. If you are using fresh herbs, chop them. Combine the herbs, bay leaves, onions, carrots, celery and shallots together and stuff the mixture into the cavity of the bird.

Place the turkey in a roasting pan. Rub the olive oil under the skin of the turkey. Tuck the wings back under the bird and truss it.

Place the turkey in the oven and roast until the skin is golden brown and crisp, the juices run clear when the thigh is pierced with a sharp knife, and a meat thermometer reads 170°F, about 3 hours. While it cooks, occasionally baste the turkey with the juices that collect in the roasting pan.

Allow the turkey to rest for 20 minutes and check that the temperature has come up to 180°F. (The bird will continue to cook after removing it from the oven).

Transfer the turkey to a serving platter. It‘s best to remove the vegetables from the cavity and discard to prevent harmful bacteria growth inside the bird. Let the turkey rest for another 20 minutes before carving, and then serve. (Yields 8 6-oz servings, with leftovers).

2 1/2 t tamari soy sauce 5 cloves garlic, thinly sliced 4 t fresh thyme, minced 2 1/2 T fresh basil, chopped 2/3 t olive oil 2/3 red onion, diced 1 large red pepper, seeded and julienned 1 large yellow pepper, seeded and julienned 1 portobello mushroom, cleaned and sliced 1 stalk celery, thinly sliced 12 oz shiitake mushrooms 8 oz fresh mushrooms, sliced 2/3 potato, diced 6 oz tempeh, crumbled 2/3 C almonds, toasted and chopped 8 won ton wrappers Preheat the oven to 350°F. Place the juice, vinegar, soy sauce, garlic, thyme and basil in a small bowl and set aside. With the exception of the oil, place each of the prepared veggies in separate bowls or plates.

Heat the oil in a very hot wok or large sautĂŠ pan. Saute each veggie separately with a teaspoon of the vinegar-soy mixture stirring for 2-3 minutes each. Place the sautĂŠed veggies, tempeh, and almonds in a large bowl and toss together. Place all of the combined veggies in a colander over a bowl to drain. Reserve the liquid.

Wild Mushroom Purses

To wrap the "purses" do it spring-roll style: On a dry table or countertop place 6 won ton wrappers with a corner of each wrapper pointing toward the edge of the table. Portion about 3/4 cup of the drained veggies in the lower portion of the wonton wrapper. Roll it half way up and fold in the 2 outside corners and continue to roll up to the top corner. Wet the top corner with water or reserved liquid and roll up to seal.

4 t apple juice 4 t balsamic vinegar

Place rolls seam side down on a lightly sprayed sheet pan or oven-proof dish and

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thanks

bake in the preheated oven for about 20 minutes or until the rolls are evenly browned. (8 servings) Creamy Tasso Grits 3 T minced onion 1 T clarified butter 3 C chicken stock or low-sodium broth 1 1/8 C stone-ground grits 1 1/2 t salt 1/4 t black pepper 1/4 C milk Garnish 1/2 C finely diced tasso ham (or smoked tempeh for vegetarian) 1/2 C finely diced red peppers 1/2 C finely diced green peppers 1/2 C minced green onions Sweat the onions in butter. Add the stock and bring to a boil. Whisk in the grits and salt and pepper. Return to a boil and simmer for 35 to 40 minutes, until the grits are fully cooked and soft.

Add water, if necessary, to continue cooking the grits. Stir in the milk and cook for another 5 to 10 minutes. In a separate pan, saute the tasso ham (or tempeh), add the remaining ingredients and cook together for 2 to 3 minutes more. Stir this into the cooked grits. (Serves 10) Citrus Chard Salad 2 # fresh Swiss chard Salt 2 T olive oil 1 small sweet onion 1/2 C dried fruit, such as apple, apricot or pineapple (chopped up small) with currants or golden raisins 1/4 C pumpkin seeds 1/2 t tamari 1/2 C orange juice 1 sprig of fresh mint freshly ground pepper Juice of 1 lemon Lemon or orange slices for garnish Wash, drain, and trim the chard, removing stems, and toss with salt in a large salad bowl.

Store in a cool place for at least half an hour. In a skillet, heat onion in one tablespoon olive oil and heat to translucent, then add pumpkin seeds and tamari and saute for a minute or two.

Add dried fruit and orange juice, bring almost to boil, stirring, and then reduce heat, cover and simmer gently 5 minutes or more until dried fruit is just tender. Pour the contents of the skillet, while still hot, over the chard and toss. The chard will wilt slightly as it absorbs the warm sauce. Whisk together lemon juice and tablespoon of olive oil and add to chard, along with pepper, mint, and coconut flakes. Garnish with lemon or orange slices.

november 2006 11

Another way borrows from the traditions of Native Americans, who cultivated pumpkins for 8,000 to 9,000 years before Columbus reached the New World. They would bury pumpkins whole in the hot ashes of a fire in order to bake the pumpkin.

To bake a pumpkin in a conventional oven, stab it in at least six places to release steam. Place it in a pan with some water in the bottom and bake at 350 degrees until the pumpkin is soft enough that you can depress the shell with a poke of the finger. Then let it cool, remove the seeds (save seeds for roasting) and scrape out the soft flesh.

Pumpkin Creme Caramel

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

242-1795

For the caramel base: 3/4 C super fine sugar 3 T water Melt sugar with water in a small copper or heavygauged saucepan over moderate heat. Stir occasionally to melt sugar. Let the mixture boil without stirring for at least 5 minutes until the liquid turns golden brown. Immediately pour into a 9" baking dish.

For the flan: 1 C super fine granulated sugar 1 t cinnamon 1/4 t ground ginger 1/8 t nutmeg 1/8 t cardamom 1/8 t salt 1 1/2 C pumpkin puree (canned or fresh) 1 12-oz can evaporated skim milk 3/4 C egg substitute 1 T vanilla extract Preheat the oven to 350°F. Mix the pumpkin, evaporated milk, egg substitute and vanilla in a bowl by hand or mixer. Add the dry ingredients and blend well. Pour the mixture into the prepared baking dish. Place the dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish. Bake for 1 hour or until the flan is set. Cool until room temperature then refrigerate for at least 4 hours and up to 1 day before serving. Before serving run a sharp knife around the edge of the flan and invert onto a platter making sure that the caramel runs down the top and sides. (Serves 10) The recipes above have been adapted and reprinted from the following sources: www.foodfit.com/cooking/archive/celebrateThanksgiving.asp thanksgiving.allrecipes.com/directory/1283.asp www.cookingcache.com/soupsand/butternutsquashsoup.shtml www.dianaskitchen.com/page/favorite/pmpbrd.htm

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The standard method of producing a puree is to boil chunks of pumpkin, peeled either before or after boiling, but that method results in some loss of flavor and nutrients and excess liquid that needs to be boiled off if making pie filling.

Integrated Counseling, Therapeutic Bodywork and Movement

Polarity Somato-Emotional Release Cranio -Sacral Swedish

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Action Alert: Aspartame

E

nvision a site wherein physicians, nutritionists, plaintiff's lawyers and translators work together to improve nutrition in every nation! A resolution to create a new United Nations Undersecretary General for Nutrition and Consumer Protection (posted in Sweden at red-ice.net) must be achieved in the last General Assembly Session presided over by Kofi Annan.

It is also imperative that the United States Food and Drug Administration Commissioner, Dr. Andrew Von Eschenbach rescind the approval for Aspartame. If he does not, many more people could suffer from increasingly serious illnesses,

HEALTH & HEALING

increased conflict, live shorter lives, experience more birth defects, be less productive.

Aspartame, the food additive with the potential to do great harm, is metabolized as methanol and formaldehyde and two unessential amino acids, one of which is a proven brain tumor causing agent. It is found in 6,000 USA food products and more than 500 medications, including children's vitamins and aspirin. There is a wealth of information available on the deleterious health effects of aspartame. Fine research is being done at the European Foundation for Oncology, by the Ramazzini Foundation and by Dr. Morando Soffritti, M.D. by Stephen Fox

drugs, but with the obvious need to overhaul the entire process of the FDA granting approval for food additives in general, which are often forced through the approval process based only on the strength of industry paid for studies. The USA needs an independent objective source of truth in these processes.

You have a chance to do this as President, which is preferable to the United States Senate having to later make rescinding FDA approval for Aspartame and other deleterious and poisonous substances a condition upon which Dr. Von Eschenbach’s nomination approval is contingent. Your concerns should not be with corporate objections and continued allegations that their products are “safe.” Many heads of state internationally will be grateful for your taking the correct action in this regard.

Respectfully, State Senator Gerald Ortiz y Pino (505) 250-1280

An Open Letter to George Bush Dear President Bush: e request that you order FDA Commissioner nominee, Andrew Von Eschenbach M.D., to rescind the FDA approval for the artificial sweetener Aspartame.

W

Its approval was forced through the FDA in 1981, and the USA has had 25 years to observe the incontrovertible medical effects from Aspartame, which derive from its being metabolized as methanol and formaldehyde, and two unessential amino acids, one of which, phenylalanine becomes a proven brain tumor causing agent, diketopiperazine. Aspartame is now found in 6000 USA food products and more than 500 medications.

use as a result of the US FDA approval, we ask that you order Aspartame rescinded by the FDA Commissioner nominee as soon as possible.

As you know, the Institute of Medicine has completed a recent report sharply critical of the FDA regarding the FDA’s inability to ensure the safe and effective use of prescription drugs. Our concerns in this letter are not with

Also signed by 10 Members of the New Mexico Legislative Health and Human Services Committee, including: Dede Feldman, New Mexico Senate Chair, Danice Picraux, New Mexico House Chair, Linda Lopez, Chair of the Senate Rules Committee, Miguel Garcia, Chair, House Labor Resources Committee, Gloria Vaughn, Ray Begaye, Vice Chair, House Agriculture and Natural Resources Committee, Jim Trujillo, Vice Chair, House Energy and Natural Resources Committee, Irvin Harrison, Vice Chair, House Consumer Affairs Committee, Gail Chasey, Chair of the House Consumer Affairs Committee.

MAKE YOUR VIEWS ON ASPARTAME KNOWN Request President Bush to order the FDA to rescind the approval for Aspartame; Fax to: 202-4562461. Other Important Contacts: FIRST LADY, LAURA WELCH BUSH (202) 456-6771 JOSHUA BOLTON, CHIEF OF STAFF (202) 456-1907 or e-mail to: comments@whitehouse.gov.

There is an excellent precedent for this: the fact that Richard Nixon in 1969 ordered that the FDA rescind the approval for another proven carcinogenic artificial sweetener, Cyclamates. The incidence of neurodegenerative diseases in the USA like Multiple Sclerosis and Lou Gehrig’s Disease have increased substantially since 1981. We think that given the evidence that has accrued thus far concerning Aspartame’s harm, its effects as a teratogen, causing birth defects and chromosomal damage; its being the most complained about chemical on the market, according to FDA statistics (FDA stopped taking complaints on Aspartame in 1995); and because of our concern for protecting the health of Americans, as well as the health of the many nations which subsequently approved it for general

Requests directly to the FDA commissioner Andrew Von Eschenbach, M.D. e-mailed to: commissioner@fda.gov, phone (301) 443-3100.

SEND YOUR LETTER TO SENATOR JEFF BINGAMAN senator_bingaman@bingaman.senate.gov and SENATOR PETE DOMENICI domenici.senate.gov/contact/contactform.cfm

Senator Ortiz y Pino's letter to President Bush is posted at the website: http://www.organicconsumers.org/2006/article_2880.cfm Email it to Congressional representatives, family and friends. For more information and local organizing, contact stephen@santafefineart.com

It’s fresher, purer, and better tasting than it was 100 years ago. In fact, with Nordic Naturals patented fish oils, taking your daily dose is a pleasure.

Research has shown fish oil keeps a healthy heart healthy.* But it doesn’t stop there. EPA and DHA from fish oil help your mind stay sharp, your mood stay great, and even help protect from the negative effects of occasional stress.* Incorporate Nordic Naturals into your daily diet and see for yourself how important these fatty acids are. Available in chewables or liquids in a variety of fruit flavored formulations for the entire family.

Come meet a Nordic Naturals product-trained demonstrator • ask questions • taste our products • find a product to best suit your needs

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*These statements have not been evaluated by the Food and Drug Administration.

These products are not intended to diagnose, treat, cure, or prevent any disease.

Central

11/03/06

3 PM–6 PM

Valley Store

11/18/06

11 AM–2 PM

november 2006

FARMING & GARDENING

Itchy Green Thumb

Popeyeâ&#x20AC;&#x2122;s Rolling Over in his Grave

by Brett Bakker lthough its certain that the latest outbreak of E. coli has come from packaged leaf spinach, its in no way been proven that the bacteriaâ&#x20AC;&#x2122;s origin was from organic spinach as has been reported. Investigations are ongoing. The Centers for Disease Control and Prevention investigates hundreds of incidences of E. coli outbreaks each year from a dozen or more sources. Same as now, people do become ill and some die. And it appears to be more common in beef than in vegetables but since thorough cooking kills E. coli, no one is gonna pry burgers away from American mouths. Even Mad Cow isnâ&#x20AC;&#x2122;t enough to scare us. Avian flu? Pass the Chicken Nuggets!

But spinach? No arguments there from most of the population. Darn rabbit food anywayâ&#x20AC;Ś

A

Placing the blame on organic farms because organic farms use manure is a load of umm manure. The USDA/ National Organic Program (whose rules the entire organic industry must follow) requires manure use according to the rules below:

Those arenâ&#x20AC;&#x2122;t â&#x20AC;&#x153;ourâ&#x20AC;? rules. That is, not rules made up by organic farmers but ones introduced, debated and agreed upon by USDA law/policy makers and public health officials. If you think its an easy matter to ensure farmers (and compost makers) follow these rules, itâ&#x20AC;&#x2122;s not. I deal with it on close to one hundred New Mexico farms a year. Is there room to cut corners? Of course. There is in every inspection process, be it slaughtering cows or airport security screening. But the threat of contamination is being addressed.

Incidentally, feedlots are not allowed under Organic rules.

Sure thereâ&#x20AC;&#x2122;s still lots of manure to get rid of, but organic livestock must have pasture so plenty of it goes right back into the ground that feeds them.

ABSOLUTELY NO RESTRICTIONS

on manure use.

itchy green thumb

contact with the soil surface or soil particles; or (iii) Incorporated into the soil not less than 90 days prior to the harvest of a product whose edible portion does not have direct contact with the soil surface or soil particles; (2) Composted plant and animal materials produced though a process that (i) established an initial C:N ratio of between 25:1 and 40:1; and (ii) maintained a temperature of between 131 F and 170 F for 3 days using an in-vessel or static aerated pile system; or (iii) maintained a temperature of between 131F and 170F for 15 days using a windrow composting system, during which period, the materials must be turned a minimum of five times.

Know Your Farmer, Know Your Food

by Michael Ableman, Prairie Writers Circle ot long ago lettuce came only in heads and spinach in bunches. For a salad, someone else might do the growing, but you still did the trimming and washing. You had some control â&#x20AC;&#x201D; and responsibility â&#x20AC;&#x201D; over the process. Now salad comes prewashed and bagged. You just pour it on a plate, dress it, put it in your mouth and chew.

N

The day after the spinach story broke, I was selling at the local farm market. My tables were loaded with the abundance of fall: strawberries and melons, French beans, squashes, onions, heirloom tomatoes, sweet peppers, lettuce, chard and spinach. The spinach drew the most attention. Deep green leaves, each the size of small dinner platters, filled five bins. By midmorning they were empty. All buyers had heard about the tainted spinach, but none hesitated to fill their bags.

The business of food is now big business and IT MAY BE MAKING US SICK. The business of food is now big business, and it might be making us sick. Witness the spinach tainted with E. coli bacteria that is blamed for more than 180 people infected in 26 states and Ontario, Canada, including three deaths.

The first mixed salad greens and loose spinach were from small, local growers who hand-cut the young greens and rushed them to market, organ-transplant style. Now we have a multimillion-dollar salad industry that consolidates raw ingredients from many big producers and has little control over growing methods.

Washing salad ingredients on this scale requires facilities more like municipal swimming pools or public bathhouses than where our food should come from.

And if you remember sixth-grade biology, you know that stuffing fresh, green leaves into sealed plastic bags is a great way to breed bacteria.

The spinach scare has prompted cries for better regulation and inspection. But the drama over one microorganism distracts us from something much bigger: a vast industrial food system built on cheap, empty calories â&#x20AC;&#x201D; from government-subsidized corn, for example â&#x20AC;&#x201D; that feed epidemic levels of obesity and diabetes.

november 2006

If manure isnâ&#x20AC;&#x2122;t used as a fertilizer (which it has been for thousands of years), it accumulates and becomes a pollutant, a liability, a threat to human safety. Feedlots are crowded living conditions that create health hazards to humans but also to livestock. Thatâ&#x20AC;&#x2122;s why non-organic cows, sheep, pigs, chickens, are all pumped up with antibiotics, synthetic medicines, genetically-engineered growth hormones and who knows what else. The traces of these in their excrement is also a danger. Feedlots pollute the air, ground /surface water and the final meat product itself.

And what of the non-organic farmer?

Non-organic farmers have

NOP RULES ON MANURE: 7 CFR 205.203: Soil fertility and crop nutrient management practice standard. (c) The producer must manage plant and animal materials to maintain or improve soil organic matter content in a manner that does not contribute to contamination of crops, soil, or water by plant nutrients, pathogenic organisms, heavy metals, or residues of prohibited substances. Animal and plant materials include: (1) Raw animal manure, which must be composted unless it is: (i) Applied to land used for a crop not intended for human consumption; (ii) Incorporated into the soil not less than 120 days prior to the harvest of a product whose edible portion has direct

And what of the non-organic farmer? NON-ORGANIC FARMERS HAVE ABSOLUTELY NO RESTIRCTIONS ON MANURE USE. None.

Do they use it? Yes and collectively use more than all organic farms combined. Itâ&#x20AC;&#x2122;s cheap and plentiful due to our vast system of dairy and beef feedlots.

Natural Selection spinach packer is the source identified.

They purchase greens from about one-hundred and fifty farms, and â&#x20AC;&#x201C; it must be noted â&#x20AC;&#x201C; from both organic and non-organic, and re-pack it under various labels. Under NOP guidelines, they must strictly segregate organic and non-organic greens as well as document that separation.

That non-commingling requirement is there to ensure that only organic product is sold with an organic label-consumer protection in other words.

That goal may be accomplished but it doesnâ&#x20AC;&#x2122;t prohibit mixing organic from one farm with organic from another.

Grain silos full of corn, slaughter-houses full of beef carcass, three-story bins full of peanuts: Iâ&#x20AC;&#x2122;ve seen them all filled with the product of dozens of different locations. This is the case in non-organic as well. Thatâ&#x20AC;&#x2122;s part of the modern food industry, a practice that replaces locally based economy (in the true sense of the word) for the economy of convenience. The latter may cost less in retail, but in energy and fuel costs, in health and environmental risks, itâ&#x20AC;&#x2122;s very expensive. Hence the need for routine use of antibiotics in cows, cancer-causing preservatives in food and our ever expanding need for cheap oil, our â&#x20AC;&#x153;sacred cow.â&#x20AC;?

If one farm or location is the source of the E. coli, the threat is easily transmitted thousands of miles. Buying local may not prevent risks but it does contain them.

Where did the outbreak originate? Manure in the field? Irrigation water?

Wash water in the packing facility? A factory worker who failed to wash his hands? No one knows yet. But if the organic spinach Natural Selection buys was raised and certified organic correctly by the manure/compost rules, it didnâ&#x20AC;&#x2122;t originate from the farm.

Should you avoid all spinach? I wonâ&#x20AC;&#x2122;t. I donâ&#x20AC;&#x2122;t buy packaged produce anyway. Itâ&#x20AC;&#x2122;s always less fresh and a little funky from being wrapped in cellophane. Fresh produce is alive and needs to breathe.

The NM Organic Commodity Commission is the only certifier in the country who currently certifies mixed vegetable operations in our state, and none of those producers ship any spinach to Natural Selection or any other of their affiliates. If I contract E. coli from eating New Mexico produce, well, at least Iâ&#x20AC;&#x2122;m following the true tenet of what organic used to be: get it locally!

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I didnâ&#x20AC;&#x2122;t have to explain why my spinach was different from that recalled from supermarkets. Neither did other market gardeners across the continent. We are part of a broad movement reclaiming food from faceless, long-distance industrial providers. Weâ&#x20AC;&#x2122;re demanding not only that it be safe, but that it taste good â&#x20AC;&#x201D; and that it be grown in a way that honors the land and those doing the work. And while itâ&#x20AC;&#x2122;s true that we could slip up and make someone sick, the results of any carelessness would be smaller, more local.

Food safety doesnâ&#x20AC;&#x2122;t hinge on monitoring tiny bacteria.

It depends on the most fundamental aspect of a healthy food system: relationships â&#x20AC;&#x201D; biological, personal, ecological and local. Those relationships are on a small scale and so familiar. My local customers donâ&#x20AC;&#x2122;t need federal inspections, more regulations, sophisticated sampling and analysis, or even an organic label. They know me, they know my farm, they know the care and attention I place in every step.

If we are truly concerned about food safety, we need to know the folks who grow our food, know that they are paid a decent wage, know that the land they farm is well cared for and protected, and know that the food they grow has not been irradiated or genetically engineered or exposed to pesticides. It is this knowing that will truly nourish us and keep us well.

Michael Ableman farms with his wife and two sons on an island in British Columbia. His latest book is â&#x20AC;&#x153;Fields of Plenty.â&#x20AC;? This comment was written for the Prairie Writers Circle, a project of the Land Institute, Salina, Kan.

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community

forum

november 2006 14

Water and Wildlands

Safeguarding New Mexico’s Water Future

by Lauren Ketcham, Environment New Mexico It is the time to ensure that New Mexico water law is keeping up with the times, and we’re using the water espite recent monsoon rains and flooding, New Mexico remains a we do have to maximum benefit. To ensure that desert state where water is a precious commodity. Agriculture, water will be available for future generations of New industry and commerce, ecosystems and residents of all commuMexicans, we are calling on Governor Richardson nities—urban, rural and traditional—compete for limited water supand New Mexico’s state representatives to embrace a plies necessary to survive and grow. Unfortunately, a failure to conserve sustainable water vision. these supplies, pollution, population growth, drought and irresponsible development are putting New Mexico’s water future in jeopardy.

Thousands of

D

homes are

The report Our Water, Our Future: Policy Options being planned to Safeguard Water Resources in New Mexico across New looks at the current state of New Mexico’s water supply—its sources, its uses and the demands Mexico in placed on it—and presents an array of short- and areas with long-term policy solutions to New Mexico’s water inadequate scarcity problems. The coming year, 2007, marks water supplies. the 100 year anniversary of New Mexico water law, and given the state’s water problems, this anniversary serves as a reminder that New Mexico needs new policy that will help our state keep up with changing demands and times.

New Mexico’s population is expected to grow 15.4 percent by 2030 as people are drawn to the area for its beauty, open space, economic opportunity and culture. Unfortunately, this rapid growth has consequences for New Mexico’s limited water supply. As our demand continues to increase, our water supply is growing more precarious.

Over-pumping has left some of New Mexico’s aquifers in serious decline. In some parts of Albuquerque, ground water levels are dropping at a rate of 1.3 to 2 feet per year. At the same time, thousands of homes are being planned across New Mexico in areas with inadequate water supplies.

WILDALERT:

Environment New Mexico believes this vision includes: • Conserving our water resources—We need to live within our means and balance our water use with a renewable supply.

• Preserving our natural environment—We must keep enough water in our rivers, streams and lakes to support a full range of recreation and wildlife— integral parts of New Mexico’s natural heritage and quality of life.

• Maintaining a local supply of water—We must use local ground water supplies in a sustainable manner

SAT. NOV. 11

New Mexico Wilderness Conference

Y

ou are invited to join us for a fun and informative day at the 2006 Wilderness Conference Sponsored by the New Mexico Wilderness Alliance. The Conference will feature interesting workshops that will explore the future of wilderness in New Mexico and across the continent. You’ll meet other people who care deeply about protecting New Mexico’s wildest places and learn specific actions you can take to create a legacy of wildlands for future New Mexicans.

Father of Conservation Biology, Michael Soule, will present his grand landscape conservation vision: The Spine of the Continent.

Michael Soule was a founder of the Society for Conservation Biology and The Wildlands Project. He has written and edited nine books on biology, conservation biology, and the social context of contemporary conservation. He has published more than 150 biology and conservation related articles.

Wilderness Specialist, Roger Kaye, will present The Last Great Wilderness: The Campaign to Establish the Arctic National Wildlife Refuge.

ANWR is at the center of the conflict between America’s demand for oil and nature at its most pristine. Three decades before the battle over oil development began, a group of visionary conservationists launched a controversial campaign to preserve a remote corner of Alaska. Roger Kaye

to protect the environment and local economies.

When ground water is transferred from one part of the state to another, that water is no longer available to the communities and ecosystems where it originated.

• Using our water efficiently—We must ensure all sectors of our economy use water wisely, not wastefully, make the most of current water supplies before we start building dams and pipelines and set statewide water efficiency standards for urban, agriculture and industrial sources.

• Maintaining water quality—Pollution is exacerbating our water quantity problems by rendering countless gallons unsafe for use.

One important policy that would help achieve this vision is the 100 Year Assured Supply bill, to be introduced this session to the legislature. Already adopted in parts of Arizona, this law requires every developer to demonstrate an assured water supply that will be physically, legally, and continuously available for the next 100 years before the developer can record plats or sell parcels. The 100 year supply bill would protect New Mexico homeowners and wildlife habitat, and would require new developments to incorporate long-term water planning.

Our Water, Our Future: Policy Options to Safeguard Water Resources in New Mexico is available on the web at www.

EnvironmentNewMexico.org. In 2006, Environment New Mexico Research and Policy Center became the new home of New Mexico Public Interest Research Group (NMPIRG) Education Fund’s environmental work, focusing exclusively on protecting New Mexico’s air, water and open spaces. Contact them at the above web address or call 505-254-4819.

tells the story of their fight to transform this littleknown expanse of mountains, forest, and tundra into a symbolic landscape embodying the ideals and aspirations that led to passage of the Wilderness Act in 1964.

The Wilderness Conference will also feature a discussion of the diverse landscape and people of New Mexico by Arturo Sandoval; photographer and conservationist, Ken Madsen; and Saving the Gila: New Mexico's Last Wild River by Dutch Salmon.

Multiple workshop sessions will be offered covering additional topics including: Wilderness and the Human Spirit (A Secular Approach for Resource Agencies); The Endangered Species Act; Otero Mesa Workshop; Arctic Workshop; and Future Wilderness Outlook for New Mexico.

The 2006 Wilderness Conference will be held November 11, 2006 from 9-4pm at the Sunrise Springs Retreat in Santa Fe, New Mexico. The conference will include a lunch and a Wild Reception and Auction from 4-6 -pm. Cost is $40 per person. To register please call New Mexico Wilderness Alliance at 505-843-8696.

Recycle Santa Fe Art Festival

E

ver wonder what that old mis-matched kitchen spoon could become? Or how about a new life for that old leather luggage bag? Open it up, add some decorative recycled items such as broken shovel handles, and voila, art has been created!

The Recycle Santa Fe Art Festival is celebrating its eighth year on November 10-12 at El Museo Cultural in Santa Fe, New Mexico. Working with Keep Santa Fe Beautiful and their recycling education efforts surrounding America Recycles Day (November 15th), this event attracts thousands of art lovers, trashy shoppers and the ecoconscious holiday gift-giver.

More than fifty artists who use a minimum of 75% recycled materials to create their work will be displaying and offering these wonders for sale in our art market and juried art exhibit. Artists not only hail from Santa Fe, but from Colorado, California, Arizona and around the state of New Mexico. Kids get to exhibit in their own youth art exhibit, as

well as have some fun at the recycled art kids’ makeand-take corner at the event. Both the juried art and youth exhibit are judged and awarded prizes.

The weekend also features the infamous Trash Fashion & Costume Contest — a runway styling of Santa Fe’s finest retread fashions and costumes, created from recycled materials. Anyone can participate and compete for cash and prizes in a variety of categories. The Trash Fashion Contest is a great way to show off your fashion talents, debut as a model, promote recycling, and have some fun along the way!

Event hours are Friday 5 PM to 9 PM, Saturday 8 AM to 5 PM and Sunday 11 AM to 5 PM. Admission is $5 on Friday night and free on Saturday and Sunday. Kids under 12 are free.

For more information including a schedule of highlights of the whole event see www.recyclesantafe.org or call 505-603-0558!

FESTIVAL CELEBRATES FUSION OF RECYCLING AND ART

community

forum

november 2006 15

Statewide

For est Guar dians’ Clean Waters, Wild Forests Campaign ome of our nation’s most pristine forests and waters are found in the Inventoried Roadless Areas of the public National Forests, 60 million acres of undeveloped, pristine forest lands not given the full protection of wilderness designation.

Roadless forests are in legal limbo and currently open to the depredation of logging, mining, oil and gas drilling, and the destructive roads that those uses necessitate.

S

Forest Guardians is using this citizen process to petition the New Mexico Water Quality Control Commission to designate each waterway within all inventoried roadless lands (U.S. Forest Service) and their wilderness headwaters in the state of New Mexico as “Outstanding National Resource Waters” (ONRW).

Rather than accepting the hollow framework of the Bush administration as the only legal and political process for protecting roadless lands, Forest Guardians has undertaken an alternative strategy in New Mexico to permanently protect them—the Clean Waters, Wild Forests Campaign. This strategy relies not on forest protection statutes but instead on the federal Clean Water Act (CWA).

The first petition has been filed with the state and calls for protection of the Pecos River Headwaters.

The Water Quality Control Commission will need to hear from the public about how important the Pecos River is to New Mexicans and about its value as a source of clean and abundant water. Please contact Forest Guardians to find out how you can help. Call (505) 988-9126 x 157 or visit their website www.fguardians.org.

The CWA and an individual state’s administrative code explicitly allow for the public to petition to modify a state’s water quality standards at any time.

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

N EW DIR E C T I O N

C H IR O PR AC T I C

Center for Media and Democracy

Chiropractic with an Ayurvedic Influence

the best war ever?

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

IF YOU CARE ABOUT PEACE Since 1993, the Center for Media and Democracy (CMD) has been uncovering government propaganda and corporate spin and showing how detrimental it is to a fully functioning democracy. CMD staffers Sheldon Rampton and John Stauber have written a new book, titled The Best War Ever: Lies, Damned Lies, and the Mess in Iraq, and produced a powerful online video based on the book. View it, and help spread the word, at: http://www.thebestwarever.com. The book and the video explain how the marketing campaign that helped sell the war to the American people also led to an ill-conceived invasion and disastrously-handled occupation.

Holiday SHOP AND STROLL

5-10pm In historic Nob Hill between Girard and Washington ! TRAFFIC

FREE SHOPPING! Locally owned shops have special sales and extended hours!

DOE Says NO! Public Hearing on Nuke Weapon Triggers in Albuqueque

by Dave McCoy he National Nuclear Security Administration (NNSA), the sub-autonomous agency under the U.S. Department of Energy (DOE), has refused to conduct a public hearing whereby Albuquerque residents could comment on a plan proposed by the Los Alamos National Laboratory (LANL) to increase production of nuclear bombs through expanded plutonium “pit” production at Los Alamos. A “pit” is a softball-sized plutonium sphere that acts as the “trigger” in today’s thermonuclear weapons.

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Instead, based on comments already received for the LANL SWEIS, NNSA’s Los Alamos Site Manager Ed Wilmot indicated that a public hearing for a programmatic environmental impact statement (PEIS) for a program called “Complex 2030 Transformation” would be “recommended strongly” for Albuquerque.

The Complex 2030 Transformation involves future changes to the current stockpiles of nuclear warheads and the infrastructure in order to build a new generation of nuclear weapons under a new program dubbed the Reliable Replacement Warhead (RRW).

Los Alamos could become the future plutonium production center by default. Pits were previously made at the Rocky Flats plant near Denver,

CO-OP HOLIDAY FESTIVITIES DON’T MISS THE PARTIES FOOD SAMPLINGS & CRAFT FAIRS!

Colorado. The plant was shut down in 1989 following an FBI raid investigating environmental crimes. Despite extensive efforts to clean up Rocky Flats, the land remains contaminated with plutonium, workers are still seeking compensation for cancers and other occupational illnesses, and residential development at the site is prohibited.

Currently at LANL there is a discrepancy of approximately 300 kilograms of plutonium between two accounting systems. It is questionable whether LANL has demonstrated the necessary levels of safeguards and security to begin increased production of the plutonium “pits” for a new generation of nuclear weapons.

The DOE/NNSA refused to host a public hearing in Albuquerque on the LANL pit production despite letters sent to the DOE/NNSA from Senator Jeff Bingaman, Congressman Tom Udall, New Mexico State Attorney General Patricia Madrid, Albuquerque City Council President Martin Heinrich, and New Mexico State Land Commission candidate Jim Baca.

Citizen Action is a project of the New Mexico Community Foundation and a member of the New Mexicans for Sustainable Energy and Effective Stewardship (NMSEES). For more information contact them at: 262-1862 or dave@radfreenm.org.

Join us at all our Co-ops for holiday festivities, natural foods samplings, parties and craft fairs. In Nob Hill on December 7th, at the Valley location on December 9th and a Craft fair on December 16th. Watch next month’s Co-op Connection news for dates at other locations and more details.Call 217-2027 or toll free 877-775-2667 for information.

Special entertainment and treats at your co-op!

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May 18 - Nov 9

DEC. 7TH