La Montanita Coop Connection March, 2007 by La Montanita Coop

Don’t Miss the CO-OP’S 8th Annual

Valley Garden

Party Saturday, March 31st 10am-3pm

ooray! It’s planting time! And time for the Co-op’s 8th Annual North Valley Garden Party. Despite the wet winter we are still gardening in the desert. As always the Co-op has what you need for a successful growing season in our arid climate. From the finest in organic seeds, veggie/flower seedling and native plants to the most up to date information on how to successfully garden/landscape in our dry climate, composting, growing organic, mulching, conservation based watering systems and much more come to the Co-op. As always there will be a wide variety of organic seeds, veggie, flower, herb seedlings, native plants, compost, and all the other things you need for a great year in the garden. Some of our region’s most dedicated farmers have already confirmed including: certified organic Bethany Farms, Becky Thorpe and her native plants and medicinal herbs, County Extension Agent Joran Viers, Chuck O’Herron-Alex’s micro greenhouses, the Figman, Lloydd Kreitzer with his extensive variety of heritage New Mexican fig trees, tree health education from Divine Earth Gardens and so much more. In addition to supplies there will be some of our community’s most knowledgeable people on hand to answer your how-to questions. Again this year we are honored to have Joan Quinn, education coordinator for the New Mexico Organic Com-

tried yet? Local farmers, manufacturers and vendors will be set up throughout the Co-op so you’ll have the opportunity to do just that. And for the children there be a jolly jumper as well as other children’s activities

modity Commission, our state’s organic certification agency. A walking, talking natural resource, she can tell you everything you need to know on how to grow it organically, how to get certified organic or how organic farming and gardening supports healthy food production and long term environmental health.

Hopefully Mother Nature will cooperate and bless us with a beautiful spring day, but as March weather can be unpredictable even by New Mexican standards the weather date is Sunday, April 1st - no fooling!

Also on hand will be another of our farming and gardening experts, Bernalillo County Extension Agent Joran Viers. Need composting information or some of that rich “black gold” itself? New Mexico Compost Products/ Soilutions folk will be happy to oblige. Get your home compost pile going good with Kate Heath’s High Desert Worm Ranch’s Red Wrigglers.

Farmers, gardeners, and related educational organizations, space is limited so reserve yours today. Call Robyn at 217-2027 or toll free at 877-775-COOP (2667). Valley Garden Party Music Schedule 11:00am: Susan Clark 12pm: Holy Water and Whiskey 1:30pm: Saoirse

As always it’s our great pleasure to spotlight some of our community’s wonderful local musicans. Enjoy the angelic voice of singer songwriter Susan Clark, the acoustic traditional folk and bluegrass of Holy Water and Whiskey and New Mexico’s favorite Celtic Eclectic band Saoirse. (See the Schedule on this page.) And of course there will be great Co-op food. Sit at an umbrellashaded table with friends and neighbors and enjoy delicious lunch specials from the Co-op Deli. La Montanita’s support of local producers is legendary, with 20% of all our purchases local products. Want to sample some you haven’t

march31

garden PARTY

The 18th Annual Celebrate the

Earth Fest! Sunday, April 22 10:30am-6pm

t’s that time again! People all over Albuquerque and throughout the state are getting ready for the 18th Annual Celebrate the Earth Festival. You can expect the same wonderfully inspiring day filled with information and education booths from dozens of environmental, social and economic justice organizations, local farmers, seedlings, drought resistant plants, beautiful art from fine local artists and crafts people, inspiring music and dancing by some of our favorite local performing artists and of course great Co-op food. This year there are several new additions to our festival and we will be moving down the block to create more space to host these new activities. New This Year Global warming and its effects are one of the gravest environmental issues we face. Lisa Hummon of Defenders of Wildlife

Turn Off TV Turn on Life A Festival for Children of all Ages Saturday, April 28 10am-2pm he Co-op at 913 W. Alameda Street in Santa Fe is pleased to be participating in Turn Off TV Week again this year. Turn Off TV Week is sponsored by the Santa Fe Public Schools’ Office of Student Wellness and the Santa Fe TV Turn Off Committee.

On Sat. April 28th the Co-op will block off a large section of our parking lot and with the help of friends, neighbors and the Santa Fe community provide a special day to honor all the elementary school children throughout the public school system who participated by turning off their TVs for one week. We also welcome other children of all ages in the hopes of inspiring more of us to TURN OFF TV and TURN ON LIFE. Enjoy youthful musicians and other performances, puppet theater, art making, readings and book sales, healthy, local and natural foods, environmental education and action to inspire the understanding of all we can do and be when we TURN OFF TV. Come and participate in this FREE FESTIVAL. Local community organizations and child related businesses are welcome to participate. To reserve your FREE space call Robin at 877775-2667 or e-mail her at robins@lamontanitacoop.com.

trained in Tennesse with Al Gore to give global warming presentations. She will present his slide-show from the movie An Inconvenient Truth and lead a solutions based discussion. This year we are partnering with Green Energy New Mexico to green tag our event. Our purchase of green tags for all the energy we use at the Festival is an investment in alternative energy source creation here in New Mexico. Everyone who comes to the Festival will have the opportunity to “green tag” their energy use to invest in renewable solutions developed in our state. Another new Festival addition is our exciting Alternative Transport Area. Both to combat global warming and due to the higher costs of gas many people have taken to the streets on two wheels. This year we are thrilled to be partnering with The City of Albuquerque’s main bike man, Chuck Malagodi, Bike ABQ and the Albuquerque Police Department on a Bike Safety Rodeo, bike safety training classes, bike maintenance classes and all things to do with bike transport. Watch for more information in our April Co-op News. As always, you can count on seeing some of our fine local artists, hearing some of your favorite musicians and thrill-

ing to performances from our gifted local performers. Look for the full entertainment schedule in the April Co-op Connection News. We’re praying for a beautiful day, and with Mother Earth’s blessing we will once again take time to celebrate “Her” and reaffirm our commitment to restoring and sustaining our blue/green planetary gem. Our street fills up quickly so please reserve your booth space early. We do give first priority to environmental, social and economic justice non-profit organizations and farmers and farming organizations. Join your friends and neighbors as we educate and inform ourselves and joyously dance in the streets at Albuquerque’s favorite spring gathering. Mark your calendar, this is one event you don’t want to miss. Sunday, April 22th 10:30am-6pm at the back door of the Nob Hill Co-op location. For more information or to reserve your free booth space please contact Robyn at 217-2027 or toll free at 877-775-2667.

Get a FREE Tree at the Valley Garden Party! Global Warming Solutions: Plant a Tree e have 100 trees to give away FREE at the Valley Garden Party. As a member of the Arbor Day Foundation the Co-op is pleased to be working with them to re-tree our world. This year we will be offering FREE Blue Spruce Evergreens and Thornless Honeylocust trees.

The following are some statistics on just how important trees are gathered from the sources noted by the Arbor Day Foundation. • The net cooling effect of a young, healthy tree is equivalent to ten room-size air conditioners operating 20 hours a day. —U.S. Department of Agriculture • One acre of forest absorbs six tons of carbon dioxide and puts out four tons of oxygen. —U.S. Department of Agriculture • Trees properly placed around buildings can reduce air conditioning needs by 30 percent and can save 20 - 50 percent in energy used for cooling. —USDA Forest Service • The planting of trees means improved water quality, result-

ing in less runoff and erosion. This allows more recharging of the ground water supply. Wooded areas help prevent the transport of sediment and chemicals into streams. —USDA Forest Service • In laboratory research, visual exposure to settings with trees has produced significant recovery from stress within five minutes, as indicated by changes in blood pressure and muscle tension. —Dr. Roger S. Ulrich Texas A&M University

plant a

tree

Colorado Blue Spruce (Picea pungens) The silver blue-green spruce is a magnificent sight! Rated one of the most popular evergreens. It grows well while young and matures at 50-75’; 25’ spread. This spruce does well in full sun and grows in acidic, alkaline, drought tolerant, loamy, moist, rich, sandy, well drained, wet, wide range, clay soils. Water while getting established.

Thornless Honeylocust (Gleditsia triacanthos inermis) A fast-growing tree with fragrant spring flowers, its delicate, open silhouette lets grass grow underneath. This tree is pollution, salt and drought tolerant. Adapts to a wide range of soils including Acidic, Alkaline, Loamy, Moist, Rich, Sandy, Well Drained, Wet, Wide Range, Clay soils. Prefers full sun but will grow in partial shade. Water while getting established.

coming home to eat A Community - Owned Natural Foods Grocery Store

STEWARDS

Land

of our

La Montanita Cooperative Albuquerque/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central SE Albuq., NM 87106 265-4631

LISA HUMMON, DEFENDERS OF WILDLIFE hrough the conservation title of the Farm Bill, farmers and ranchers all across America are participating in programs including the Conservation Reserve Program (CRP), Environmental Quality Incentives Program (EQIP), Wildlife Habitat Incentives Program (WHIP), and Grasslands Reserve Program (GRP), just to name a few. These programs seek to recover imperiled species, protect habitat, conserve natural resources, and protect farmland threatened with urban encroachment. BY

Albuquerque/ 7am-10pm M-S, 8am-10pm Sun. 2400 Rio Grande Blvd. Albuq., NM 87104 242-8800 Gallup/ 9am-7pm M-S, 11am-6pm Sun. 105 E. Coal Gallup, NM 87301 863-5383 Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852 Cooperative Distribution Center 3361 Columbia NE, Albuq., NM 87107 217-2010 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/ David Varela 217-2011 computers@lamontanitacoop.com • Human Resources/Sharret Rose 217-2023 hr@lamontanitacoop.com • Marketing/Edite Cates 217-2024 editec@lamontanitacoop.com • Membership/Robyn Seydel 217-2027 robins@lamontanitacoop.com Store Team Leaders: • Mark Lane/Nob Hill 265-4631 markl@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 Lonn Calanca 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: Stephanie Clayton stephaniec@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 © 2007 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post consumer recycled paper. It is recyclable.

They are critical to conservation efforts. Seventy percent of land in the U.S. is managed by farmers, ranchers, and foresters, keeping vast areas of land undeveloped, and impacting local supplies of water and soil. Furthermore, sixty percent of at-risk species are found on private or state lands. And forty percent of threatened and endangered species are found ONLY on private or state lands. Farm and ranch lands are incredibly important for protecting our land, water, and wildlife. The 2002 Farm Bill contained the single largest appropriation for natural resource conservation in the nation – averaging nearly $3 billion a year from 2002-2006. This amount far exceeds funding provided through the Endangered Species Act, but it is not nearly enough. And every year, through the appropriations process, Congress makes cuts to these vitally important programs.

Farm Bill: Conservation Title The program that has taken the biggest funding hit, the Conservation Security Program (CSP), is also the program that has the greatest potential to reward good farm and ranch stewardship. The program is authorized at $2.8 billion, but has only been funded at $489 million, an 82.5% shortfall. Overall, farm conservation programs have faced a 13.3% shortfall since 2002. There is a steady “backlog” or waiting list of farmers and ranchers for conservation programs. This backlog represents project appli-

Farm and ranch lands are incredibly important for protecting our land, water and wildlife cations that met the selection criteria and were accepted, but there was not enough funding to support them. The 2004 backlog reached a record $4.5 billion, representing 151,716 disappointed landowners nationwide. Farmers and ranchers don’t have it easy. In addition to dealing with the pressures of nature, the market, corporate agri-business, and developers, they are also the stewards of our land, water, and wildlife. For all their work, it behooves us to do all we can to improve upon and expand policy in Washington, D.C. to help support their efforts. The Farm Bill will be reauthorized this year. We have the opportunity to influence change and create a new vision for agricultural policy. For more information contact Lisa Hummon, Defenders of Wildlife, 248-0118 x5, lhummon@defenders.org. Stay tuned for future articles on the Farm Bill in the Co-op Connection.

FOOD security at stake

Our Preverse Farm

PLAN BY

GEORGE PYLE, PRAIRIE WRITERS CIRCLE

n farm country, Christmas comes about every five years. The next visit of Santa Claus — or in this case, Uncle Sam — is due in 2007. The wish list of American agribusiness giants and their vassals at the U.S. Department of Agriculture is the same as always: many billions of federal dollars propping up an unnatural, anti-competitive, security-undermining, environment-destroying system that gluts the world with cheap grain and pig manure. And any warm feeling taxpayers might get for thinking their money goes to support the traditional family farm springs from about as much reality as flying reindeer. After 52 public forums from Florida to Alaska, many presided over personally by Agriculture Secretary Mike Johanns, and more than 4,000 public comments, the USDA clings to its willful misreading of the situation, promoting policies that endanger the planet and destroy farmsteads from Nebraska to Niger. Some hold out hope that Congress, after decades of agreeing that the solution to every farm problem is larger production subsidies, might take another course. The ascension of the Democrats, specifically the fact that conservation-friendly Tom Harkin of Iowa will be chairman of the Senate Agriculture Committee, provides some encouragement. But the USDA’s own summary of the issues facing American agriculture — “Strengthening the Foundation for Future Growth in U.S. Agriculture” — still views farming as an industrial process needing to ramp up production and increase exports. It’s a sad missive that refers to the dependency of livestock and vegetable producers on straightjacketing production contracts with giant processors as “opportunities,” and calls the need for farm families to balance their budgets with off-farm jobs a “choice.” It’s a business plan that assumes poor nations whose agricultural base is destroyed by America’s market-glutting production will magically start having the kind of disposable income necessary to buy our grain and meat. Our government’s refusal to deviate from this view was the

key reason why the last round of World Trade Organization talks, once seen as a chance to bring poor nations into the fold, collapsed in July. It’s a blueprint for yet another round of taxpayer subsidies for the so-called “program crops” — generally wheat, corn, rice, soybeans and cotton — that push farmers to max out their production using all the fertilizer and pesticides they can afford. The government dropped nearly $144 billion on farm subsidies between 1995 and 2004, according to calculations by the Environmental Working Group. The bulk of that money went to an ever-shrinking number of giant companies that continue to soak up both the taxpayers’ money and their neighbors’ land. The resulting cut-rate price of corn further encourages feedlot fattening of cattle, hogs and poultry rather than the more natural grazing. The nitrogen-heavy runoff from those massive feeding operations, combined with all the fertilizer that flows from wheat and corn fields in the Plains and upper Midwest, endangers municipal water supplies and once-teeming sealife downstream in the Gulf of Mexico.

oil conservation is always a part of farm legislation, but a small part. In Kansas, for example, federal farm payments over the decade ending in 2004 totaled $6.2 billion for production subsidies and $1 billion for conservation. When budget hawks start looking for savings, it is the conservation plans, not the subsidies, that are on the chopping block. True conservation farming, where land is lovingly husbanded everywhere, not hyper-farmed here and left fallow there, is the key to sustainable, affordable food production. And we can have it for a fraction of what we now spend on production subsidies. If we tell Congress that is what we want. George Pyle, an editorial writer for the Salt Lake Tribune, is author of “Raising Less Corn, More Hell: The Case for the Independent Farmer and Against Industrial Food.” He wrote this comment for the Land Institute’s Prairie Writers Circle.

The Farm Bill: Sustainability or Agribusiness as usual? Drawing: by Cirrelda Snider-Bryan

March 2007

coming home to eat

A Citizen’s Guide to Food, Farming and the Upcoming Farm Bill

food BY

FIGHT

DAN IMHOFF

very five years, Congress revisits and ultimately passes a massive but little understood legislation known as the Farm Bill. This year, 2007 will be one of those years, and if things play out the way they’re headed, this could become the most scrutinized food and farm policy debate in recent history. Originally conceived as an emergency bailout for millions of farmers and unemployed during the dark times of the Dust Bowl and Great Depression, the Farm Bill has snow-balled into one of the most—if not the most—significant forces affecting food, farming, and land-use in the United States. In a country consecrated to private property rights and free market ideals, it might seem hard to fathom that a single legislation could wield such far-reaching powers. But to a large extent, the Farm Bill determines what sort of foods we Americans eat (and how they taste and how much they cost), which crops are grown under what conditions, and ultimately, whether we’re properly nourished or not. Why the Farm Bill Matters If you pay taxes, care about the nutritional values of school lunches, worry about the plight of biodiversity or the loss of farmland and open space, you have a personal stake in the tens of billions of dollars annually committed to agriculture and food policies. If you’re concerned about escalating federal budget deficits, the fate of family farmers, a food system dominated by corporations and commodities, conditions of immigrant farm workers, the state of the country’s woodlands, or the marginalization of locally raised organic food and grassfed meat and dairy products, you should pay attention to the Farm Bill. There are dozens more reasons why the Farm Bill is critical to our land, our bodies, and our children’s future. Some include: • The twilight of the cheap oil age and onset of unpredictable climatic conditions; • Looming water shortages and crashing fish populations; • Broken rural economies; • Euphoria over corn and soybean expansion for biofuels; • Escalating medical and economic costs of child and adult obesity and diabetes; • Record payouts to corporate farms that aren’t even losing money before subsidies; • Over 35 million Americans, half of them children, who don’t get enough to eat. “The farm policies we design now will likely determine whether we will continue to have a sustainable food system in the future,” writes long-time North Dakota organic farmer and food activist, Fred Kirschenmann, in the introduction to Food Fight: The Citizen’s Guide to a Food and Farm Bill. Although the economic challenges of modern agriculture may seem abstract to many urban and suburban residents, he argues, “an enlightened food and farm policy is of considerable consequence to every citizen on the planet.” We all do have to eat after all. What is the Farm Bill? The Farm Bill is essentially a $90 billion tax bill for food, feed, fiber, and more recently, fuel. Each bill receives a formal name, such as the Food and Agriculture Act of 1977, the Federal Agriculture Improvement and Reform Act of 1996 (a.k.a. “Freedom to Farm”), but more often each act is simply referred to as “the Farm Bill.”

take action! Tell FDA NO

cloned animals in our food and food products!

Public comment period ends April 2 The Food and Drug Administration has given preliminary approval to the use of cloned animals for food. According to the agency’s chief of veterinary medicine, milk and meat from cloned cows, pigs, and goats, and from their offspring, are as safe to eat as the food we eat every day.

While many people equate its programs and subsidies with assistance for struggling family farmers, the Farm Bill actually has two primary thrusts. (1) Food stamps, school lunch, and other nutrition programs account for 50 percent of current spending—an average of $44 billion per year between 2000 and 2006. (2) Income and price supports for a number of storable commodity crops that combine for another 35 percent of spending. In addition to these two major pieces of the pie, the Farm Bill funds a range of other program “titles,” including conservation and environment, forestry, renewable energy, research, and rural development. (See “How the USDA Spends a Tax Dollar.”) For decades, Farm Bill negotiations have been dominated by a tag-team of two powerful interest groups. The “farm bloc” (commodity state representatives along with the agribusiness lobby) has orchestrated a quid pro quo with the antihunger caucus (urban representatives aligned with hunger advocacy groups). As a result, everincreasing payments have been successfully directed toward surplus commodity production and the livestock feedlot industry. In return, the Farm Bill’s desperately needed hunger safety net programs have survived relatively unscathed.

Valley

Who Gets the Money? or the simplest answer, one might twist a line from Bill Clinton, “It’s the commodity groups, stupid.” Thanks to a growing number of nongovernmental, governmental, and mass media resources, following the Farm Bill money trail is not that difficult. (Environmental Working Group, Oxfam International, Sustainable Agriculture Coalition, Washington Post, and Atlanta Journal-Constitution are excellent places to start.) According to the Congressional Research Service, 84 percent of commodity support spending goes to the production of just five crops: corn, cotton, wheat, rice, and soybeans. Half of that money currently goes to just seven states that produce most of those commodities. The richest ten percent of farm-subsidy recipients (many of whom are corporations and absentee landowners and can hardly be classified as “actively engaged” in growing crops) take in more than two-thirds of those payments. Here are just a few other broad brush strokes:

Gallup

• Almost 50 percent of all commodity subsidies went to 5 percent of eligible farmers in 2005. • Subsidies help the largest farms to acquire the best land and squeeze out the smaller growers. • The growth-rate for jobs trailed the national average in nearly twothirds of counties receiving heavy subsidies between 2000 and 2003 according to a recent report. What About the Food Pyramid? Very little of all the agriculture we subsidize is directly edible, at least by humans. Out of the hundreds and even thousands of plant and animal species that have been cultivated for human use, the Farm Bill favors just four primary groups: food grains, feed grains, oilseeds, and upland cotton. Most are either fed to cattle in confinement or processed into oils, flours, starches, sugars, or other industrial food additives. It only takes a stroll down the supermarket aisles to understand how Farm Bill dollars flow into the country’s food chain. A dollar buys hundreds of more calories in the snack food, cereal, or soda aisles than it does in the produce section. Why? Because the Farm Bill favors the mega-production of corn and soybeans rather than regional supplies of fresh carrots, healthy fruits, and nuts. Unfortunately, eating a diet high in calories doesn’t necessarily ensure that one is well-fed—even if that food is cheap. continued on page 13

Consumers and the public now have until April 2, 2007, to send comments to the FDA concerning their Draft Animal Cloning Risk Assessment report. Email comments may be sent to clones@cvm.fda.gov. Written comments can be sent to Docket No. 2003N-0573 Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852. Be sure to reference Docket No. 2003N-0573 in either your written or e-mail comments. The FDA will also accept telephone messages of up to 3 minutes on the draft cloning report at this number: 240-453-6842. LOOK FOR LETTER WRITING TABLES AT THE CO-OP NEAREST YOU.

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 March 2007

coming home

to eat

March 2007 4

Sparrow Hawk Farm: BEE KEEPING at its best! sparrow hawk farms by Heather Gaudet

his time of year, Les Crowder is counting his beehives and moving them back to his home yard. He is preparing for a journey to California, where he will take between 150 and 200 hives to pollinate an almond orchard. He will load the hives on a truck, cover them with a net, and make the long drive with as few stops as possible. When he arrives, he will unload them into an orchard just as the almond trees are about to spring into bloom. Each year, beekeepers from all over the country take their bees to pollinate the almonds. Honey bee populations have been in decline for many years due to agricultural applications of pesticides as well as the rise of the varroa mite, a parasitic mite that kills its host. While the varroa mite is now in decline, pesticide use is still a major threat for honey bees, monarch butterflies and other valuable pollinating insects.

Learn to appreciate the beauty and sanctity of Bees

mark the beginning of a certificate program that Les teaches for burgeoning beekeepers who wish to learn the ins and outs of natural topbar beekeeping. I participated in the program last year, and learned to appreciate the beauty and sanctity of this incredible insect.

In order to safely bring his bees to California, Les must first sign a contract with the orchard owner that guarantees that the orchard will not be sprayed with any kind of pesticide or other chemical application during the time his bees are present. Often spraying recommences as soon as the bees are removed. This widespread use of pesticides eliminates all of the native pollinators in an orchard, thus causing an extreme need for the imported honey bees.

Over the course of the season I learned to understand the biology of the bee, what differentiates a queen, worker and drone, and how honey, wax, pollen and propolis are made. As I became comfortable with opening hives and working with the bees, I was drawn into a deeper understanding of the complexity of their social relationships and was invited to participate in their fascinating world by caring for them.

When Les returns in March with his bees, they will be hungry, and ready for the spring blossoms of New Mexico. March will also

All my life I have feared stinging insects. Overcoming my fear was both thrilling and calming.

Mini Greenhouses allow year-round

GROWING !

by Chuck O’Herron-Alex hen I moved to the Southwest 12 years ago, I was amazed by the fact that there was sun all winter long. I grew up in the Midwest and thought that winter meant grey overcast skies. That first winter in the Southwest I started playing around with ways to use the winter sun to continue growing food through the winter. I experimented with cold frames, cloches, and a variety of hoop houses. These things worked moderately well, but all had some distinct problems. After a brief investigation into the price of a real greenhouse I quickly realized that if I were going to grow food through the winter and not spend a fortune I was going to need to find a system that could be made out of basic materials, was small enough to fit into my small yard, and avoided the huge temperature fluctuations I experienced with cold frames.

Four years ago I was helping people in Juarez, Mexico learn how to grow some of their own food. We started by bringing in a large amount of compost and quality topsoil they could use as a growing medium. Now I know that compost is wonderful stuff and that it can overcome

L o s Po b l a n o s Organics

many garden problems, but we quickly found that it couldn’t block whipping wind and blowing sand, couldn’t keep exposed vegetables from freezing, and couldn’t deter insects, chickens or other birds. I found myself back at square one, needing a durable, fairly inexpensive cover that would block the wind, keep pests out, and could act as a mini greenhouse. The design that I finally came up with is one that seems to solve many of the problems that I’ve encountered both in Juarez and here in New Mexico. Before I describe the basic cover design I need to acknowledge that it is pretty hard to invent something new in agriculture. Humans have been gardening for thousands of years. I have studied many other people’s designs and have incorporated aspects from a variety of designs into my design. I am happy to share what I have learned and what has worked for me because I have benefited from the experience and wisdom of others. So the basic design goes like this. 1) Build a square or rectangle out of 2”x4” lumber. This frame can be

EAT LOCALLY:

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

The class teaches how to gather swarms of bees from trees, as well as to remove established hives from inside trees or walls. Knowing what I do about the dangers that honey bees have to face in order to survive, I felt good taking them from places where they might be unwanted and putting them into hives where I could take care of them. We learned to treat the bees with respect, caring for them without the use of antibiotics, miticides or other chemicals. The bee industry is no different than any other agricultural industry, in that it advocates a whole range of pharmaceutical products, chemical applications and expensive equipment to be successful. Les keeps his bees without any of these things. He considers himself a steward of his bees, not their owner. He provides them with shelter that is supportive of their natural tendencies, and advocates that all new beekeepers consider themselves as stewards and caretakers of this wonderful creature. I love my bees, and look forward to the honey they create, and the meditation offered to me by tending them. At the end of January, I will peek into my hives to check that their food reserves are ample to carry them to the first blooms of the year, and my beekeeping season will begin. To find out more about Les Crowder’s beekeeping certificate course, you can contact him at 514-8601.

whatever size you want it to be up to about 10’x10’. 2) Drill 7/8” holes into the 2”x4”s on two of the sides. 3) Place one end of a 1/2” pvc pipe into one of the holes and bend it over and place it in the hole on the other side of the frame. This forms an arch or hoop. The pvc length depends on how big your frame is and how high you want your cover to be. 4) The final step is to drape a piece of flexible greenhouse plastic or row cover material (depending on the season) over the hoops and securing it by pinching it between the 2”x4”s and pieces of 1”x2” lumber. This frame can then be placed over your in ground garden or can be attached to your raised bed. For access to your garden you can lift the cover on one end and roll it back on itself while you tend to your garden. This protective covering system blocks wind, keeps pests out, cuts down on evaporation, and acts as a mini greenhouse in the winter. I have used this design throughout the Southwest to help people grow food in climates where the temperatures get down to 5 degrees. For more info contact Chuck at www.veggiegrower.net or stop by his store, Veggiegrower Gardens of New Mexico at 3211 Silver Ave. SE, Albuquerque, NM.

Erda Gardens

by Kim Pophal rda Gardens is Albuquerque’s oldest Biodynamic CSA farm, in continuous operation since 1996. Biodynamic agriculture is the original non-chemical agricultural movement; it pre-dates the organic movement by twenty years. Founded by Austrian scientist Rudolf Steiner in the 1920’s, it strengthens the health of living soil, which in turn produces more nutritious produce. This makes pesticides and chemical fertilizers unnecessary. Healthy soil makes healthy food!

E sign up online www.NMOrganics.com or call

When one is with the bees, it is best to move very slowly, with bated breath. The bees do not see slow movements, rather they respond to fast-moving objects and the smell of mammalian breath. It is a forced meditation to be in an open hive. For me, it is also a window into a world of sweetness and clarity.

Erda is a Community Supported Agriculture (CSA) model farm where shares are sold at the start of each growing season. Once a week, members receive their share of the harvested produce. This method directly connects the consumer and grower and brings the freshest possible produce to the members. All of our farms are located in the South Valley within a 6 mile radius of each other, and Erda has had more offers of land than

we can work. We offer only locally grown fruits and vegetables. Most of the work from ground preparation through harvesting is done by hand. We plant heirloom seeds whenever possible, seeds that have not been hybridized or genetically modified. Our distribution season starts the second Wednesday of May (weather permitting) and continues weekly until the first frost (historically the end of October). Half share portions can feed one to two people, while full shares are appropriate for three to four people. Space is limited; applications and information about membership is available at www.erdagardens.org or 610-1538. CSA’s offer opportunities to be active in a network of mutual support between food growers and food consumers. They represent the revolutionary opportunity for communities to regain control of their food in a local agrarian economy. PLEASE JOIN US for the 2007 SEASON!

coming home

to eat

March 2007 5

Singing the Praises of a Stalwart Tree

Oh, Jujube! by Corva Rose and Lloyd Kreitzer ow about Albuquerque’s future as a date capitol of the southwest with an annual 4day date festival? Pipe dream? Not really. All we have to do is plant Chinese date trees and wait 5 years. What is a Chinese date? It’s a tree that has been cultivated by the Chinese for 4,000 years that gives an olive to apple-sized fruit that, when it turns red, is mature and sweet and tastes like a cross between an apple and a date. If allowed to dry and dehydrate a little it looks like a date, tastes like a date, and even has a date pit inside. The fruit is very nourishing. We’ve had them in Albuquerque for 50 years, and in the southwest (the panhandle of Texas) since 1875.

The genus, Zizyphus, is grown in the East Indies and Malay, in China and the Himalayas, in Texas and Mexico, tropical Africa and South America, and around the Mediterranean, from Spain to Greece, and throughout the Middle East. There is a great debate about the origin of the species most common to North American cultivation, Zizyphus jujuba. But no one is in debate about their love for it. More commonly called the Chinese date, this tough specimen of a tree hails from the buckthorn family,

Rhamnaceae. It is deep rooted and takes well to desert conditions. It will tolerate drought, saline, and alkaline soils. This tough tree can grow in full sun, is long-lived and will top out at 20 feet tall and as wide. Have we perked your interest? The Chinese red date, or jujube, is a nice looking tree. It has a handsome, ash-like bark, with very shiny

few feet). Global warming? No problem. Jujube handles sustained days and weeks of 100 degrees plus and can also handle 23 below winters and anything in between. It must have a frost to produce fruit. It is self-pollinating, so one may be enough, but will be even more fruitful if there are two. They grow better with a regular, deep watering twice monthly in summer and are good candidates for that downspout water from the monsoons. In Best Plants for New Mexico Gardens and Landscapes, Baker H. Morrow describes the jujube as a tree that “should be more widely cultivated in New Mexico,” and we heartily agree.

A sweet, nourishing fruit that tastes like a cross between an apple and a date.

Medicinally, it is used as a tonic sweetener in many supportive Chinese herbal remedies and it specifically strengthens the liver and kidneys. Dried on the tree naturally, it is a great additive to breakfast cereals, smoothies, muffins and a sweetener for tea. In Forest Gardening: Cultivating an Edible Landscape, Robert Hart touts the jujube as “one of the world’s hardiest trees” and gives examples of the ways the prolific fruit is used: as butter, cheese, and even flour-like in recipes. It is very rich in vitamin C. The fruit can also be put in freezer bags when fresh and frozen to enjoy later.

green leaves that turn yellow-gold in the fall. It makes an excellent patio tree, and can withstand severe cold, frost, and snow. Pruning is best done in the winter when you can see the beautiful, gnarled, and pendulous silhouettes against our expansive, blue skies.

There are over 400 varieties of jujube. The 2 most common in Albuquerque are Lang, elongated fruit best for drying and Li, larger rounded fresh eating, with a higher sugar content of 45%.

The care of this tree is quite easy, as you may imagine. Although it tolerates neglect and is not particular about soils, the shade will be more healthy and dense if compost and mulch are applied in the root zone (ie: under the entire canopy and extending out beyond a

Lloyd Kreitzer sells wild jujubes, historical Albuquerque fig trees and pomegranates. He can be reached at 266-8000. Corva Rose is a local contemplative pruner and co-owner of divine earth: aesthetic pruning and restoration. She can be reached at 203-8968.

WHY I BUY ORGANIC

So how about a date… for the future?

Some good places to purchase jujube trees: Plants of the Southwest (344-8830), the Co-op Garden Party (March 31), the Co-op Celebrate the Earth Festival (April 22) and Roger Meyer, authority on jujubes, (email: xotcfruit@yahoo.com).

A Tale of Farming and Fresh Food by Ariel Ingram

used to buy organics for two reasons. First, it just plain tastes better. And second, I saw it as a monetary investment; spend a little extra money now on food that is less processed and as chemical free as this earth’s soils will allow, then potentially spend thousands less on doctor’s bills treating things like cancer and endometriosis. After graduating college in the smoggy suburbs of Los Angeles, I threw my bike and a suitcase of clothes in the back of my car and headed out to work as an organic farmhand in the Georgia countryside. After working, literally, in the field of organics, I have come to see organic food production as more than just an investment in public and environmental health. It’s also not just about the long list of environmental perks of soil amendments, crop rotation and uncontaminated water or the culinary attractions of fresh heirloom varieties and vibrant “off the vine” flavors. It is about a way of life. As an organic farmer, I did not feel like I was working for a company. I felt like I was working for the health and happiness of an entire system—a community that included myself and fellow farmers, market communities, plants, chickens, bees, bugs, and the soil itself. My first day on the farm I worked weeding a bed of basil. The other farmers and seasoned interns dug their fingers into the dirt around the herbs, uprooting weeds and mixing them up with the soil. This is great, I thought. I can do this, no problem. I pressed my fingers into the bed and… nothing. No clay balling up in my palm, no soil crumbling through my fingertips, no weeds uprooting in my grasp. Just five little finger imprints. I looked over at the farm manager who had weeded nearly two feet in the time it had taken me to realize that this dirt is a little tougher than it looks. She was pulling dirt with both hands, running her fingers through the earth as if it were sand. Leaning over the other side of the bed, I couldn’t help but think that as an initiation joke I must have gotten stuck with the side you have to karate chop to get through to any weed roots. A week before I left the farm, we weeded a new planting of basil. We all had our hands in the bed, pushing and pulling the soil with our fingertips. I could smell the sweetness of the basil as I worked with both hands, still not as quick and effortless as our manager, but more adapted to the soil.

There is something invigorating about working with a piece of earth and seeing it change. I arrived at the farm during the height of summer harvest, when we had more tomatoes and squash than we knew what to do with, when our bean plants were full and healthy, and when we had volunteer watermelons in our okra and in our compost. We would spend two days harvesting, sitting for twenty minutes at a time picking the same cherry tomato plant or the same section of bean plants, a jungle of flowering buckwheat looming over us. We would take muskmelons out of the field by the cartload, devouring the cracked ones and the dropped ones. We built a moveable coup out of lightweight PVC pipes and let our baby chicks out of their nesting boxes into a field cover-cropped with millet. By the end of September, I had seen successions of squash eaten by vine bores and squash bugs, rows of tomato plants whither and brown, and an entire field grazed bare by adolescent hens. I had helped clear, cut and till in bitter chard and summer cover crop. I had planted new cover crop and new fall greens and had watered and weeded them, hoed and fertilized them and watched as they grew a little bit each day out of the corpses of summer crops. When you put so much care into growing produce, eating it and cooking it is all that much more rewarding. At the farmhouse, we would spend hours together in the kitchen, preparing meals and talking about our families, our interests, public health and our life goals. Our meals tended to revolve around which crops we had in excess. I have learned an incredible amount about cooking and enjoying it by living with people whose culinary motivation and creativity emerge from the fresh herbs and vegetables carried into our kitchen by the bin load. We stocked our freezer with blanched green beans and kale, roasted peppers, pesto and tomato sauce. We pickled okra and cucumbers. We dried herbs. We baked and fried potatoes, made sandwiches with roasted vegetables and fresh herb bread, blueberry cobbler and ice cream, cucumber salad, carrot and butternut soup, eggplant stir-fry, steamed amaranth greens and so much more.

It amazes me the energy that surrounds fresh organic foods. One Saturday, our farm manager offered a woman a Sungold tomato as she was paying for other vegetables. “Oh, that’s to die for. I’ll take two boxes.” As she left, she smiled and added, “You knew that was going to happen, didn’t you?” I saw this same energy in the children who would beg for carrots and blueberries and cherry tomatoes. I saw it in the mothers who would tell me their toddlers “don’t like birthday cake but just can’t get enough of mashed delicatas.” I saw it in the chefs and grocers who would buy us out of okra, heirloom tomatoes, basil and fingerling potatoes. I am deeply inspired by this circulation of energy. I have felt it in the ground, the rain, the plants and have shared it with the local community outside the farm. Although the soils of Georgia are no longer a part of my life, I still find joy in buying and cooking local organic foods. I now live in New Mexico, where support for local organics continues to grow and where grocers like La Montanita Co-op make possible the development of a healthy, vibrant community in which human life and labor coexist with the natural organic world.

co-op news

March 2007 6

Second Natur e Landscaping a Member Profile by Stephanie Clayton ater conservation, sustainability, and landscaping are topics that get Eli Wayne and Seth Regensburg of Second Nature Landscaping really talking. Pooling their own unique backgrounds with the skills they learned working for Cicada Landscaping, the duo teamed up to form their own business two years ago. Second Nature Landscaping is committed to consulting with their customers to implement sustainable yards and gardens, which in New Mexico has a lot to do with being smart about water. Eli stresses the importance of using “native or adaptable plants that work well in this specific environment.” Seth is keen on the important role played by mulch, which can help retain “up to 75% of the water that otherwise would evaporate during the hotter months.”

in a predominantly desert climate, Eli and Seth use drip irrigation methods, heavy mulch, and try as much as possible to use plants that are well suited to the extremes of temperature found in our area. They obtain as many of their materials as possible from local businesses such as Plants of the Southwest and Soilutions (a.k.a. New Mexico Compost Products). They also work with community sharing projects and with other local gardening guilds.

Both come to Second Nature with ample experience in implementing sustainable alternatives. Seth worked with sustainable architecture in Taos, including straw-bale construction, gray water systems, and solar power, while Eli boosted education about sustainability by forming the Center for Sustainability, now part of the graduate studies program at Penn State. Working together to create solutions to the restrictions of planting

Paul Barlow

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

242-1795

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

in the Old Town Area

Second Nature also does stone work to complement sustainable garden designs. From rock lined areas for better drainage and water circulation to raised beds encased in rock for vegetable and herb gardening, Eli and Seth have the know-how to transform your land into a truly green space. They also encourage folks wanting to do their own landscaping to stop using water! Seth and Eli are very serious about mulch, using up to 8 inches on some applications, and praising it for its multi-use properties. Mulch will not only prevent the water

already in the root systems from evaporating, but nutrients from the mulch will continuously contribute to the plant’s growth. Both Seth and Eli have been members of the Co-op since moving to Albuquerque (9 years and 5 years respectively) and look forward to the growth of sustainability as not only a topic on people’s tongues, but a practice in their daily lives. Seth, a self-confirmed family man, likes spending his free time practicing kung fu with his six year old and caring for his new 5-month-old baby. He says that his family is most important to him, and that he’d “have it no other way.” And Eli, in the midst of camping, hiking, cooking, and learning as much as he can about Bill Mollison and Permaculture, looks forward to doing some private landscaping around his newly acquired home. Not only is this team friendly and accessible, they really have a passion for their work and positive changes that can lead to a better future. Both brought my attention to water conservation rebates, where you can get money back for lowering your home and garden’s water usage, which includes installing the kind of sustainable landscaping that Second Nature can provide. Contact Seth and Eli at Second Nature at 304-7591. Drawing: by Cirrelda Snider-Bryan

Product Spotlight: Cooperative Distribution Center

n the advice of pet lover and Valley Grocery Department Team lead purchaser, Dana Lusby, our CDC (Cooperative Distribution Center) has worked a deal with Quality Care Plus (QC+) Pet foods to get in a load of these high quality products. You’ll find them at our Albuquerque and Santa Fe locations and by special order from the Gallup location. QC+ pet products contain no slaughter house waste and use only the highest quality ingredients The primary ingredient, fresh de-boned chicken, is a superior protein that is highly digestible and is formulated with wholesome high quality carbohydrates like brown rice and oatmeal. The chelated minerals in their products are more

readily absorbed than standard minerals insuring a healthy and more active pet. The dog foods contain the proper and balanced levels of Omega Fatty Acids and guaranteed levels of Glucosamine and Chondroitin Sulfate for healthy joints and cartilage. + Their high quality ingredients are free of meat byproducts, allowing for better digestion and resulting in better overall health and less waste.

Also thanks to our CDC we have been offering gallons of organic apple juice at greatly reduced prices as well. And the CDC also has egg cartons and animal feed for our farmers. Hopefully these are just the beginnings of the good the CDC will be doing for Co-op members, shoppers and local producers.

Quality Care Plus Pet Products

Classical Homeopathy Visceral Manipulation Craniosacral Therapy

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

505-266-6522

LOCAL SALE ITEMS SHOP LOCAL & SAVE Sandia Soap Albuquerque, NM Handmade Sandia Soap Bars, 5.5 oz Assorted Varieties, Reg. $4.19, Sale $3.29

High Desert Essentials Albuquerque, NM Handmade High Desert Soap Bars, 4 oz Assorted Varieties, Reg. $3.99, Sale $2.99

La Montanita Co-op

Albuquerque, NM\ Tree-Free Kenaf Co-op Greeting Cards, Assorted Designs, Sale 99¢ each VALID IN-STORE ONLY from 2/28-4/3, 2007:

Not all items available at all stores.

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

Product Spotlight: Goat Cheese

Local or Imported, all Delicious!

actose intolerant folks, or those who suffer from ulcers and other stomach ailments, may find relief switching from cow’s milk cheeses to cheese made from goat’s milk. More compatible to our digestive system, goat cheeses also possess a high quantities of potassium, vitamin A, thiamin, niacin, and protein while having lower amounts of fat, calories, and cholesterol. FRESH, FAIR AND LOCAL: Organic goat cheeses available at the Co-op include Coonridge 8 oz. jars full of olive oil and flavors such as green chile, curry, lavender, Herb de Provence, raw milk feta and Italian herb. Nancy Coonridge’s goats are not fenced in. Roaming the wilds of New Mexico, they eat insects and wild growing brush, having their hooves sharpened by the rough terrain in the process. Another New Mexico goat dairy is Sweetwoods, known and loved for their 4 oz. red ribbon cheeses of plain, green chile, onion, lavender, and 4-pepper to name just a few. From South Mountain Dairy, goat havarti and goat feta are available along with flavored chevres that are fabulous for breakfast or any time you want a delicious fruity and healthy sweet. Look for assorted flavors like strawberry and apricot in 5 oz. tubs. For snacks and lunches, their luscious chevre with dill or sundried tomatoes, spreads easily on a baguette.

Apples, grapes, pears are lovely accompaniments. Or try their drinkable yogurts found in the dairy cooler. Haystack Cheeses from Colorado have a “creamy, clean citrusy” flavor that are irrestible. You can try the no preservative, vegetable rennet 4oz. applewood smoked log and see for yourself why these cheeses earned their national awards. DOMESTIC CHOICES: Cypress Grove Chevre from California is gourmet goat at its best. Featuring Midnight Moon, an aged hard goat cheese and 5 oz. purple haze with lavender and fennel. Mt. Sterling Cheeses are produced by a cooperative in Wisconsin. They offer 8 oz. blocks of raw milk Country Jack with Jalapenos, Smoked Raw Milk Mild Cheddar, and Raw Aged Cheddar and Monterey Jack. FABULOUS IMPORTS: Woolwich Goat Diary in Canada is an award winning family farm in Orangeville, Ontario. They make round 4 and 8 oz. mini bries and feta as well as 8 oz. bars of cheddar and mozzarella. From Spain, we have Drunken Goat, a cheese immersed in red wine and a delight for appetizers. From Holland, Goat Gouda, is distinctively tangy and satiny, and highly addictive. You can also try 4 oz. Saladena Goat Crumbles, made from natural ingredients, it is ready to sprinkle on top of your favorite salads, sandwiches, and other dishes. by Lotti Abraham

co-op news

March 2007 7

World Café:

Calendar of Events

Discussions on a Cooperative Future by Gwyneth Doland n February 4, dedicated members of the Co-op community gathered at a World Café organized by the Co-op Board. The event was based on a model described in the book The World Café: Shaping Our Futures Through Conversations That Matter, by Juanita Brown and David Isaacs. The World Café is a visioning exercise with a structured format and open-ended results. Basically, a group of people get together, break up into groups and discuss a question. Twenty minutes later, everyone plays musical chairs and starts over with another topic.

Board President Martha Whitman told the group, “We’re not looking for specific answers and we have no expectation of a particular outcome. …We want ideas to bubble up…ideas that we couldn’t get without each other.” General Manager C.E. Pugh began, “We’ve lost half of the Co-ops in this country in the past 15 years.” “Co-ops used to be the source for natural, organic food, but today there are many, many choices out there. So what is our role? What is our purpose?” he asked. Referring to feedback from the annual member surveys, C.E. reported that most people say they come to the Co-op because of our support of locally grown food and locally made products. As a result, the Co-op has made significant changes to capitalize on that strength. But what other functions should the Co-op strengthen or in which new directions should we move? “We want to make sure that 10, 20, 30 years from now,” C.E. said, “La Montanita is still an important and relevant part of this community.” After clearing away the remains of baby greens, pasta and crusty Sage Bakehouse bread, we got down to business. Martha gave us our first topic: “What might the Co-op be in 30 years?” Discuss! My table included nurses and a health policy worker. They wanted the Co-op to branch out into offering cooperative health insurance. As a group we talked about how food was what brought us to the Co-op, but it was the cooperative aspect, the part about economic democracy, that seemed most important. “I want to know that my purchases aren’t making someone else far away rich. I want my money to go back into the business,” one member said. When the 20 minutes were up, we dispersed, leaving behind one of the nurses, who agreed to tell the next group what we’d talked about. I sat down at a new table and Martha assigned our next

topic: “How do we think beyond what we’re thinking about now?” Martha clarified, asking us to come up with one thought, no matter how outrageous that could point us in new directions. “Bartering!” one member at my table blurted out. At our final round the group topic was: “What do we need to learn to prepare us for the future.” We talked about what previous groups had come up with, recognizing that the same topics came up again and again. Everyone seemed to be interested in cooperative health care and other cooperative ventures. We talked about expanding our Co-op’s involvement with local farmers, land trusts, selling seeds or training new farmers. Education was another popular theme; members at my table said they wanted the Coop to offer workshops on victory gardens, green building techniques and cooking. We talked about diversifying into energy, a biodiesel station, and offering cooperative car insurance. • Representatives from each table reported on our conversations to the whole group. The most common ideas included: • Making the Co-op a source for leadership in sustainability and education in the community, and a clearinghouse for land, water and seed protection issues. • Playing an active role in promoting practical skills like farming, gardening, and green building. • To diversify beyond food, applying the cooperative model to health care, housing, energy and real estate trusts. • Increasing ethnic, economic and age diversity among members, increasing community outreach and inspiring new members to join. And despite the fact that the World Café spanned the entire Superbowl, from kickoff to the teary trophy ceremony, there was near unanimous support for continuing this process. Board members hope to host more World Cafés, and they want to hear your feedback. If you have ideas about where you’d like to see the Co-op in 30 years, e-mail the Board of Directors at bod@lamontanitacoop.com, come share your ideas at the next board meeting or attend the next World Café. More importantly, talk amongst yourselves!

TALK Amongst Yourselves!

Board

Brie f: Meeting of January 16, 2007 by Shirley Coe, Admin. Assist. Arctic National Wildlife Refuge. A Co-op member requested that the Board sign a letter going to Senator Bingamon defending the Arctic National Wildlife Refuge. The Board will consider a proposal on the subject. Los Alamos Cooperative Market. An interim board is working to start a food co-op in Los

eat your

GREENS SHOP

CO-OP!

Alamos, and members of La Montanita’s management staff have been helping them. Two members of the Los Alamos Co-op came to the meeting to express their thanks and give an update on their progress. Visit them at lacoop market.com. Auditor’s Report for Fiscal Year 2005–2006. Brian Reinhardt from Mackie, Reid presented this year’s review of financial statements. Overall there was an increase in net sales, and all stores showed some increase in sales; the Co-op is in good financial condition. Board Meeting. Members are invited to attend monthly board meetings. The next meeting will be held on the third Tuesday, March 20, 2007, at 5:30 p.m. at the Immanuel Presbyterian Church at Carlisle and Silver avenues in Albuquerque.

3/20 Board of Directors Meeting, Immanuel Church 5:30pm 3/21 Member Linkage, Immanuel Church 5:30pm 3/24 Coffee with the Board, Valley Co-op 10am-12pm 3/26-28 Southwest Farmers Marketing Conference/ Foodshed Project in Flagstaff, AZ see page 15

3/31 4/22 4/28

Garden Party, Valley Co-op 10am-3pm Earth Day Festival, Hob Hill Co-op 10am-6pm Turn Off TV/Turn on Life, Santa Fe Co-op 10am-2pm

Co-op VOLUNTEER Opportunity GED TUTORS NEEDED SER de New Mexico GED/ABE Center is a non-profit organization that offers Adult Basic Education services, including General Education Diploma preparation, adult literacy and one-on-one tutoring. SER DE NEW MEXICO needs dedicated individuals to tutor. Co-op members who are interested in volunteering for this organization can receive an 18% discount for their efforts. Contact Robyn at 217-2027. If you know someone who would like to get their GED call Faith at 907-9957.

greens of

spring

First Spring

Greens! This season there is a whole new batch of greens and fresh food to be enjoyed. Greens like Swiss chard, arugula, and several different lettuces, are popping up all over. Add them to squash, beans, and even pears for early spring recipes with a subtle crisp quality. March can be the perfect time for an exciting and diverse menu to celebrate the seasons’ transition with the lingering warmth of favorite winter dishes plus bright fresh greens to herald in the spring. (Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce) Spring’s Early Greens Salad 3 T olive oil 2 T white wine vinegar 2 T orange juice 1 1/2 t grated orange peel 4 beets, unpeeled, scrubbed, all but 1 inch of tops removed 1 T olive oil 14 oz Mesclun: a mix of young greens (arugula, red leaf lettuce, radicchio, and mustard greens) 1/2 C walnut pieces, toasted 4 oz chilled soft fresh goat cheese, coarsely crumbled Whisk first four ingredients in small bowl. Season with salt and pepper. Preheat oven to 400°F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover

March 2007 10

separately; chill. Bring both to room temperature before continuing.) Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese. (Serves 4) Pinto Bean Burgers with Chipotle Mayonnaise 1/2 C diced onion 1/2 C dry breadcrumbs 1/4 C chopped cilantro 2 T minced seeded jalapeño pepper 2 T reduced-fat sour cream 1 t hot pepper sauce 1/2 t ground cumin 1/4 t freshly ground black pepper 1/8 t salt 1 large egg 1 (15-oz) can pinto beans, drained 1 (8 3/4-oz) can no salt-added wholekernel corn, drained 1 T canola oil Chipotle Mayonnaise: 1/4 C low-fat mayonnaise 1 teaspoon canned minced chipotle chile in adobo sauce serve with: 4 (1 1/2-oz) whole wheat hamburger buns, toasted 4 red lettuce leaves To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes. To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun. (Serves 4)

Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices. (Serves 8) Pasta e Fagiole

Curried Squash-Pear Bisque 2 t olive oil 1 onion, chopped 2 garlic cloves, chopped 2 cans (141/2 oz each) chicken or veggie broth 1 can (15 oz) diced tomatoes 1 can (15 oz) cannellini or white beans, rinsed and drained 1/2 C ditalini or other small pasta 1/2 lb Swiss chard leaves or spinach leaves, coarsely chopped 1/4 t salt

1 butternut squash (about 2 3/4 pounds) 1 T butter 2 C chopped peeled Bartlett pear (about 1 pound) 1 1/2 C thinly sliced onion 2 1/3 C water 1 C pear nectar 2 (14 1/2-oz) cans vegetable broth 2 1/2 t curry powder 1/2 t salt 1/8 t black pepper 1/2 C half-and-half 1 small Bartlett pear, cored and thinly sliced Preheat oven to 375°. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use. Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes. Place one-third of squash mixture in a blender; process until smooth.

Warm the oil in a large pot over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until the onion is soft. Add the broth, tomatoes (with juice), beans, and pasta. Cook, stirring occasionally, for 15 minutes or until the pasta is cooked. Add the Swiss chard and salt. Cook, stirring occasionally, for 2 to 3 more minutes or until the Swiss chard is wilted. For added flavor, sprinkle grated Parmesan cheese and ground black pepper on the pasta e fagiole just before serving. (Serves 6) Goat Cheese and Arugula over Penne 5 1/2 oz goat cheese 2 C coarsely chopped arugula

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

232-2358 EricsTreeCare.com ericstreecare@earthlink.net

Millions in assets, each with a name. For over 70 years, our not-for-profit cooperative has provided families like yours low-cost and no cost financial services. We offer mortgages and equity loans, checking, savings, online bill payer, and much more. Discover the rewards of becoming a member-owner today.

™

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

HELP WANTED www.nmefcu.org • 889-7755 Member NCUA • Equal Opportunity Lender

Groundsman trainee, crew leader serious inquiries only

greens of

spring

March 2007 11

Asparagus Lemon Risotto

1 C quartered cherry tomatoes 1/4 C olive oil 2 t minced garlic 1/2 t ground black pepper 1/2 t salt 8 oz penne pasta Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic and salt and pepper. Drain pasta and toss with goat cheese mixture. Serve. Zesty Wilted Greens 2 lb Mixed dandelion greens, mustard greens, and Swiss chard, washed but not dried, tough stems removed 1/4 C extra virgin olive oil 1 T minced garlic 1 T grated lemon zest 1 t kosher salt crushed red pepper to taste

1 T butter 1/2 small onion, finely chopped 7 oz arborio rice 1/2 C white wine 3 1/2 C hot chicken ( or veggie) stock 14 oz asparagus, chopped salt and freshly ground black pepper 2 lemons, zest and juice 3 T grated parmesan

Psychotherapy louise@louisemiller.org www.louisemiller.org

Phone (505) 385-0562 Albuquerque, NM

Stir in the rice, folding the grains over briefly in the butter with a wooden spoon. Pour in the wine and let it bubble down until the liquid has pretty much disappeared, chopping the asparagus into short lengths as it does so. Add a hefty ladleful of hot stock, turn the heat up a bit, then let the liquid almost disappear before adding the pieces of asparagus and a second ladle of stock. Continue adding the stock as it boils down to almost nothing. Stir the rice often, grating and squeezing the lemons as you go.

Add the lemon zest, salt, and red pepper, and toss quickly. Remove from the heat, transfer to a serving dish, and serve immediately. (Serves 4 to 6)

Season with salt, pepper, the lemon zest and juice and continue cooking till the rice is creamy but has a little bite left in it. Stir in the cheese and eat immediately. (Serves 4)

Kale Corn Cakes

Asian-inspired Asparagus

1 C flour 1 C fine yellow cornmeal 1 t salt, or to taste 2 C fresh or thawed frozen corn 2 C finely chopped, firmly packed kale 2 large eggs 2 T melted butter or olive oil 2 C milk 1 C diced onion (optional) Butter or oil for frying

1 1 3 1 1 2

In a large bowl, mix the flour, cornmeal, salt, corn and kale.

Lightly oil a skillet. Place asparagus on preheated and oiled surface, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

Heat butter or oil in a large frying pan. Add the onion, if using, and sautĂŠ until golden. Add the sautĂŠed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm. (Serves 4-6)

Louise Miller, MA LPCC NCC

Melt the butter in a wide, high-sided pan over a very low heat. Peel the onion and chop it finely. Let it soften in the butter, stirring from time to time so that it does not brown but instead becomes translucent and silky.

Pour the olive oil into a wok or large sautĂŠ pan. SautĂŠ the garlic over medium heat for 1 minute. Add the greens, toss quickly, cover the pan, and cook until the chard is wilted, about 3 minutes.

In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly.

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

T toasted sesame oil T soy sauce cloves garlic, minced t brown sugar 1/2 lb fresh asparagus, trimmed T toasted sesame seeds

In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.

The recipes above have been adapted and reprinted from the following sources: www.food.com www.allrecipes.com La Montanita Co-op Deli Staff

SHOP

CO-OP! Body-Centered Counseling

$57LFXODWLRQV G^p L^kb^l

FURVV PHGLD SHUIRUPDQFH EDVHG H[SHULPHQWDWLRQ DQG JHQHUDO PD\KHP

IHDWXULQJ RULJLQDO FROODERUDWLYH ZRUN E\

&. %DUORZ Â&#x2021; /DXUHQ &DPS Â&#x2021; 5XIXV &RKHQ Integrated Counseling, Therapeutic Bodywork and Movement

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

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

6HYHQWK 6WUHHW 1: # 0RXQWDLQ 5RDG &DOO XV

+DUZRRG &DIHWHULD 6DWXUGD\ 0DUFK SP Â&#x2021;

HFR 5HDO (VWDWH

KHDOWK\ KRPHV EHWWHU HQYLURQPHQW

D ORFDOO\ RZQHG DQG RSHUDWHG FRPSDQ\ GHGLFDWHG WR LPSURYLQJ RXU HQYLURQPHQW DQG SDVVLRQDWH DERXW HGXFDWLQJ EX\HUV LQ WKH SXUFKDVH RI H[LVWLQJ HQHUJ\ HIILFLHQW DQG *UHHQ KRPHV

'HERUDK 6DSXQDU 2ZQHU (FREURNHU Â&#x160; ZZZ HFRUHDOHVWDWH EL]

spring

cleaning

The Chemical

March 2007 12

Bath

ere we to trust our thinking to the advertising moguls and chemical company magnates, we would know that chemicals are the most effective way to remove dirt and odor from our bodies. Why then would the current recommendation from the Centers for Disease Control for skin exposure to numerous toxic substances be: good handwashing with soap and water? A closer examination of how cleaning takes place Amidst the brings to the light aspects of anit-bacterial the process which have been craze it’s ignored by the media.

• The antibacterial components of soaps must be left on a surface for two minutes in order to take effect. Two minutes is longer than most people will spend washing their hands. • The more bactericidal agents we use over time, the more resistant strains of bacteria are likely to develop.

choose locally made

soap

important to remember that ordinary soap DOES get rid of bacteria

In essence, cleaning happens by removing the unwanted residue from the surface it has settled upon and suspending it in a medium that will carry it away (traditionally, water). The action of cleaning is facilitated by: thermal energy (warm water), which helps dissolve grime; mechanical energy (scrubbing, agitation), which helps pull the dirt free; and chemical energy (soap), which binds the dirt, oil, and bacteria and encapsulates and thus lifts it. Soap, as a surfactant (surface active agent), also decreases water’s surface tension so that it can spread and wet surfaces, and as an emulsifier, is able to disperse one medium (for example, grease), in another medium (water) that it does not naturally mix with. This marvelous capacity of soap to bring together ordinarily incompatible elements happens by virtue of the chemical structure of the soap molecule, which is a long strand with an ionic, water-loving group at one end, and a non-polar, grease-loving group at the other end. The grease-loving (lipophilic) end adheres to residues of oil, sweat, dirt, etc., and helps loosen and encapsulate it; the water-loving (hydrophilic) end joins the water used for cleaning, bringing the rest with it [which is why enough soap is needed for the amount of oil to be removed]. Dirt and bacteria are easily scrubbed off and washed away in this suspended state. So, ordinary soap does get rid of bacteria. Do antibacterial soaps eliminate more? Possibly. But there are additional points to consider, amid the antibacterial craze:

Available now at your local La Montanita Co-op

• Some bacteria on the skin are actually beneficial. The normal population of bacteria on our bodies not only eats our sweat, but also helps defend us against truly harmful, invasive bacteria. • Many common diseases are viral in nature, and are not affected by anti bacterial products.

• Chemicals left on the skin can irritate and/or deteriorate the skin. Lotion soaps can help these chemicals stay on the skin unless they are rinsed off completely. Unbroken skin is the best defense against many noxious substances. Detergent surfactants were first developed in response to a shortage of animal and vegetable fats and oils during WWI

earth friendly y

Grocery Spotlight

and WWII. In addition, a substance that was resistant to hard water was desired to make cleaning more effective. (Hardness of water is caused by the presence of mineral salts, which react with soap to form an insoluble precipitate. This precipitate, soap scum, produces visible deposits on clothing, bathtubs, etc., and can leave fabrics feeling stiff.) After WWII, petroleum was found to be a plentiful source for the manufacture of surfactants. Now, of course, the use of petroleum in manufacturing would best be limited, due to potential effects on health, decreasing availability, and increasing cost. More recently, antibacterial soaps and detergents were developed, as were so many of today’s products, to stoke the modern world’s glut for convenience (less scrubbing, less scum), increased ease, and germ paranoia. At this time in the life of the world, we may begin considering whether we are willing to expend a little more energy and trust natural processes a little more, to truly demonstrate concern for our planet. Soaps made from natural products and as few chemicals as possible are much better for our health and much kinder to the planet. by Mary Grube The Co-op has a fine selection of natural and locally made soaps.

products coconut, citrus and other essential plant oils and herbs. These products biodegrade quickly and completely, so there is no further environmental impact or added cost for toxic cleanup that petroleum-based products eventually force us to incur. Their ultra-condensed plant-based formulas provide hard-hitting cleaners that, ounce-for-ounce, give good old-fashioned value for your dollar.

by ?

here’s clean, and then there’s honest clean. In 1993, John E. Vlahakis founded Earth Friendly Products with a simple mission: To provide high quality cleaning products that are absolutely safe for your family, your pets and the environment. Using replenishable ingredients that compete with the “majors” in performance, price and convenience, in only 10 years safe, effective, Vlahakis has created an extensive & petroleum line of fine household products. Earth Friendly Products are made without toxins, petrochemicals, bleach, ammonia, phosphates, artificial colors, fragrances or other harmful ingredients. When developing their products they adhere to a strict “Freedom Code,” a list of chemicals and ingredients that are not used in the products and they never test on animals or use animal ingredients.

As a family business, they do everything with a special kind of care in a detailed, hands-on manner. As a primary manufacturer with four manufacturing plants in the USA, they source ingredients locally, have better control over product quality, contain product costs, and provide jobs locally. Their business practices helped them earn the 2003 Socially Responsible Business Award.

Their award-winning products are based on pure and simple “pronounceable” ingredients including corn,

The Co-op is pleased to be offering these products at ongoing special pricing.

free

Come See Al Gore’s

AN INCONVENIENT TRUTH SHOP

CO-OP!

Presented by Lisa Hummon of Defenders of Wildlife

At the 2007 La Montanita Co-op EARTH DAY Celebration

A SPECIAL TREAT FOR YOUR BATH from our local soapmakers non-toxic, handmade essential oils

Free, full-color Advertising Guide to local, family-centered goods & services For Advertiser information, e-mail us at childandfamily@qwest.net

choose from a wide variety at your co-op

April 22 Earth Day at your Co-op

April 22, 2007 beginning at 1:30pm At Immanuel Presbyterian Church’s Fellowship Hall, at Carlisle and Silver, across Carlisle from the 18th Annual Celebrate the Earth Festival

be there DON’T MISS IT!

coming home

to eat book

Farming and the Fate of

Wild Nature

Edited by Daniel Imhoff and Jo Ann Baumgartner, published by Watershed Media REVIEWED BY DORIE BUNTING AND ROBYN SEYDEL

hese essays are a collection of little gems that could forever change the way you think about food, farming, nature and our place within it. Written by some of the foremost writers and thinkers of our time, including Wendell Berry, Michael Pollan, Barbara Kingsolver, Laura Jackson, Dave Foreman, Gary Nabhan and Richard Manning, these pieces both articulate the current food and environmental challenges we face and provide a vision of the co-existence necessary if we are to sustain biodiversity, steward the planet and feed ourselves. Ranging from the

REVIEWS

of oil we spent getting it. Today each barrel invested in the process returns only ten….”

philosophic to the scientific they argue passionately and powerfully for the wholeness and interdependence of our planetary systems.

Richard Manning’s essay “The Oil We Eat” describes the grain based farming that eventually settled Europe, built the wealth of the western world and with the “green revolution” saddled all of us with an increasing dependence on oil for our food. He writes, “Every single calorie we eat is backed by a calorie of oil, more like ten. In 1940 the average farm in the U.S. produced 2.3 calories of food energy for every calorie of fossil energy it used. By 1974 (the last year in which anyone looked closely at this issue), that ratio was 1:1. And this understates the problem, because at the same time that there is more oil in our food there is less oil in our oil… In the 1940’s we got about 100 barrels of oil back for every barrel

This book should be required reading in schools throughout the nation as well as by each and every Congressional Representative and Senator before they consider the 2007 Farm Bill vote. Should this be the case, we could see real change from the agri-business model the Farm Bill currently supports to family faming, sustainable food production, true food security and as the title of the book implies hope for the “Fate of Wild Nature.” From bees to beef, from wolves to wild-lands, each essay and each of the four sections, Agriculture and Conservation, Core Issues, Biodiversity Challenge and Society and Culture, into which the twenty-odd essays are divided, expand our understanding and give much food for thought. We owe a debt of gratitude to The Wild Farm Alliance and Watershed Media for giving us access to these poineering heroes of conservation based agriculture, as they eloquently integrate sustaining and restoring the beauty of this miraculous earth with our need to feed ourselves.

Essays in Conservation-Based Agriculture

food

FIGHT cont.

While the USDA’s Food Pyramid emphasizes the nutritional advantages of eating five daily servings of fruits and vegetables, Farm Bill funding for diversified row crop and orchard farming remains relatively disconnected from the balanced, healthy diet that professional nutritionists endorse. Meanwhile, most consumer food dollars spent in farm country end up leaving the region because our agricultural areas have effectively become “food deserts.” There is at least one simple solution to this. Farm and food subsidy programs could be realigned to support the federal dietary guidelines and reoriented toward food chains that produce and distribute locally grown, healthy foods. A Food and Farm Bill for the 21st Century? The silver lining is that Americans actually do have a substantially large food and farm policy program to debate. Conditions for change have perhaps never been better, as market dynamics and public awareness rapidly align to create uncertainty about farm politics as usual. Indeed, the Farm Bill matters because it can actually serve as the economic engine driving small-scale entrepreneurship, on-farm research, species protection, nutritional assistance, school lunches made from scratch, regional development, and habitat restoration, to name just a few. Our challenge is not to abolish government supports altogether, but to ensure that those subsidies we do choose to legislate actually serve as valuable investments in the country’s future and allow us to live up to our obligations in the global community. How we get there will be a work in progress. But most observers agree that the era of massive giveaways to corporations and surplus commodity producers must yield to policies that reward stewardship, promote healthy diets, secure regional economies, and do no harm to family farms or hungry kids and their families. “Today, because so few realize that we citizens have a dog in this fight,” writes Michael Pollan in his excellent Foreword to Food Fight, “our legislators feel free to leave the debate over the Farm Bill to the farm states, very often trading their votes on agricultural policy for votes on issues that matter more to their constituents. But nothing could do more to reform America’s food system, and by doing so, improve the condition of America’s environment and public health, than if the rest of us were to weigh in.” Dan Imhoff is the author and publisher of numerous books, including Farming with the Wild, Paper or Plastic, and Building with Vision. His most recent book Food Fight: The Citizen’s Guide to a Food and Farm Bill (Foreword by Michael Pollan and Introduction by Fred Kirschenmann) was released in February 2007.

climate chaos

solutions

March 2007

Appetite for

profit

Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back, by Michele Simon REVIEWED BY VENETIA PIMLEY

n her first book Michele Simon peels back the layers of spin swirling out of big food corporations and reveals the ways they deceive and exploit consumers, especially kids. Does Kraft’s “Sensible Solutions” Pepperoni Flavored Sausage Pizza Lunchable (with its 34 grams of sugar and 600 milligrams of sodium) seem sensible to you? When food companies make alternative product lines such as PepsiCo’s “Smart Spot” and Kellogg’s “Whole Grain” junk foods, they’re creating a new marketing strategy, a source of good PR, and a protection against regulation and lawsuits. Simon calls this nutriwashing. When fast food restaurants create “healthier” products (a salad at McDonalds, for example), current customers aren’t switching over. Rather, new customers (erstwhile veto voters) are bringing in more customers. Simon wonders why these corporations get to define “healthy” food in the first place. Turning the conversation to consumers’ personal responsibility is a beloved strategy of fast food companies and makers of processed food. If the onus is on consumers to make good choices, we

h e a t : How to keep the Planet from Burning by George Monbiot Reviewed by New Mexico Climate News eorge Monbiot’s new book Heat picks up where Al Gore left off on global warming, offering real solutions without sugar-coating. Heat is a remarkable book. For it is not written to convince the unconvinced, but to educate the already-persuaded, those who exited the theater after watching An Inconvenient Truth with fire in their bellies, ready to fight the incoming menace and face the significant sacrifices that will have to be made along the way.

Monbiot launches his investigation by asking a crucial question rarely discussed by Al Gore and other U.S. environmentalists: How does the responsibility of the world’s largest polluters differ from that of the rest of the world? Monbiot

must have information. However, the industry fights efforts to get nutrition information in the hands of the public. The Center for Consumer Freedom, a front group for the food industry, links the ideas of personal responsibility and freedom of choice, trumping up fears about the “food police” and threats of government regulation. CCF likes to talk about “choice,” but only the choices offered by the industry. Another conversation the industry likes is the one about “energy balance” (calories-in-calories-out). This idea allows the industry to ignore the nutritional bankruptcy of its food. Some of the most egregious marketing efforts are those aimed at children—exclusive soda pop contracts in schools, industry lies about marketing to kids, the exploitation of toys and cartoon characters. For example, the food and beverage industries have fought every effort to regulate sales of unhealthy products in schools. They want to build brand loyalty in this captive audience. Although her book shows the cynical maneuverings of corporations and the cooptation of government, Simon’s vision is actually optimistic. She imagines a world in which people aren’t bound to eat junk, kids aren’t exploited for commercial gain, and our food-system isn’t controlled by corporations. She’s not satisfied with tweaking the sugar level in Frooty Pebbles because she’s asking bigger questions about our food system and calling for bigger changes in the ways we produce, transport, and sell food.

GREAT

books

argues for a global carbon emissions cap allocated on a per capita basis...The bulk of the book is a sector-by-sector, hardheaded examination of the technical and economic capacity for wealthy, industrialized nations to achieve the necessary reductions. Monbiot recommends more rapid reductions than others, but he argues persuasively that an ounce of reduction in the early years can avoid the need for a pound of reduction in the later years. Monbiot sums up his findings, “I have sought to demonstrate that the necessary reduction in carbon emissions is — if difficult — technically and economically possible. I have not demonstrated that it is politically possible.” For those who believe we have only a 10-year window of opportunity, expanding renewable energy and improving efficiency is not sufficient unless it is done at a scale that dramatically reduces global carbon emissions by 2030, with emissions by nations like the United States and United Kingdom being reduced by upwards of 90 percent. Reprinted from ClimateNewsNM@aol.com

food &

environment

March 2007 14

Fueling the Future

Corn Ethanol:

Boon or Boondoggle by Brett Bakker s usual, the question has become how do we keep up with fuel demands? rather than how do we use less fuel? The available statistics that show how much oil we “save” by using corn-based ethanol don’t take into account the hidden costs of production. Our use of corn as feed, cheap sweetener and other industrial uses has been a motivating factor behind monocultures displacing small family farms, community and countryside biodiversity for decades. Organic corn will fetch no premium in the ethanol market, so increased acreage will not spur new organic farms.

In the ‘70s, Secretary of Agriculture Earl Butz urged farmers to plant “fencerow to fencerow,” which resulted in the abandonment of water and soil-saving methods, like contour plowing (which prevents runoff and erosion) and hedgerows (areas of wild hedges and trees for diversity as well as windbreak and floodbreak). Mile after mile of only one or two varieties of corn enables the spread of virus and disease: if that variety is susceptible to a new illness (as they all become in time), there is nothing to stop its spread. The “cure” for such ills has always been more technology. Erosion and loss of nutrient rich topsoil? Add more fertilizer (derived from petroleum) that feeds the crop only limited nutrients but does nothing to build the nutrient reserve while actively killing off earthworms and microbacteria that keep soil what it is: a living breathing organism. A soil poor in nutrients cannot produce a crop that is rich in nutrients. Loss of wild birds and predatory insects that formerly made their homes in the hedgerows and kept harmful pests in check? Use more pesticide

(derived from petroleum) that not only kill the pests but have detrimental effects on desirable insects, small mammals and birds, to say nothing of humans.

New diseases? Plant diseaseresistant (for now) expensive varieties with patented seeds that can’t legally be saved by farmers for next year’s crop. Since this is the 21st century, use Genetically Engineered seeds, further bottlenecking genetic diversity as well as threatening nearby farmers with legal action since their own saved seed will now have unwelcome crosspollinated GE traits, a “genetic trespass” for which corporations such as Monsanto now bring lawsuits.

All of this is nothing new or attributable only to growing corn for ethanol. But a renewed push for corn will renew this destructive cycle and affect the rest of the economy. US food production is based on cheap corn so beef, chicken, pork, dairy, soft drinks and more will see price increases as corn

itchy green Consolidated monoculture tracts rather than small family holdings erode communidemand rises. More ty. There are less or no neighbors to call on corn planted means for help or communal assistance in, say, harvesting which was once common practice. less land for other crops like soy (also used for feed) so Fewer families means fewer people for a thriving that price rises too. The farmer may make a few more small town: merchants, mechanics, doctors and dollars (if he can afford the cost of petroleum-based grocers close shop. Seed & feed dealers may sell fertilizer and pesticides, and fuel for his machines) but larger quantities to each farm, but fewer customers as always the middleman will get hundreds to the means they carry fewer varieties of seed, further farmer’s one. tightening the genetic bottleneck. And if the farmers are now a strength as larger, more lucrative And what, incidentally, powers the distilleries that make accounts for the dealer, they are also his weakness ethanol? Coal or natural gas, making it difficult to see as the failure of any one of his farm accounts results just where this great savings in energy will come from. in greater business loss.

thumb

New Mexico’s Green Ticket: The Land, Wildlife and Clean Energy Act By Lisa Hummon, Land Wildlife and Energy Act Coalition ew Mexico is on the verge of so many great things. Our Department of Game and Fish has one of the best visions for wildlife conservation in the country. There are efforts all across the state to reconnect urban centers with local family farmers, and to protect those family farms permanently from development. And we are emerging as a leader in the fight to stop global climate change with renewable energy sources.

N N EW DIR E C T I O N

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

But if we are to break ahead of the pack in any of these arenas, we need a real commitment from our political leaders. The Land, Wildlife, and Clean Energy Act, HB 433 and SB 309, would help us get there. The Act would redirect about $9.6 million per year from the existing Oil and Gas Conservation Tax to a special fund used to protect family farms and ranches by purchasing development rights from willing sellers. It will increase outdoor recreation opportunities and improve habitat. The fund will help dairy farmers turn harmful waste into energy. It will assist communities with needed forest thinning projects and

spur wind and solar power projects. And it will conserve our state’s natural areas for native plants and wildlife. But, despite these environmental, social, and economic benefits, there is still a chance that the Act could never reach the Governor’s desk. Certain powerful members of the legislature don’t like the idea of a dedicated funding source that would have to be provided every year. The Land, Wildlife, and Clean Energy Act is New Mexico’s green ticket to a more sustainable future. Please contact the chairs listed below as well as your own representative and senator and ask them to support the Act. Senate Finance Timothy Z. Jennings, Co-Chair (986-4362) John Arthur Smith, Co-Chair (986-4363) Carlos R. Cisneros, Vice Chair (986-4863) House Taxation and Revenue Committee Edward C. Sandoval, Chair (986-4420) Roberto J. Gonzales, Vice Chair (986-4235)

court VICTORY Halts Genetic Engineered Field Trials

n a decision broadly affecting field trials of genetically engineered crops a federal district judge ruled in early February that the U.S. Department of Agriculture (USDA) must halt approval of all new field trials until more rigorous environmental reviews are conducted. Citing potential threats to the environment, Judge Harold Kennedy found in favor of the Center for Food Safety that USDA’s past approvals of field trials of herbicide tolerant, genetically engineered bentgrass were illegal. The federal lawsuit was filed by the Center for Food Safety, Klamath-Siskiyou Wildlands Center and other individuals and organizations in 2003. At issue in the lawsuit are novel varieties of creeping bentgrass and Kentucky bluegrass manufactured by Scotts and Monsanto that have been genetically engineered to resist Roundup, Monsanto’s popular herbicide. Currently, use of the Roundup weed-killer is limited to spot spraying of weeds as the herbicide kills any grass with which it comes in contact. The new engineered

grass has been altered to be resistant to the weed-killer so that users will be able to spray entire lawns, fields and golf courses with large amounts of the chemical without fear of hurting the grass. Large scale planting of the biotech grass would significantly increase the amounts of herbicide used in home lawns, sports fields, schools and golf courses around the country. In studies concerning environmental contamination from genetically engineered creeping bentgrass, the U.S. Environmental Protection Agency found multiple instances of the pollen from engineered bentgrass traveling several miles and transferring its traits to native grasses. Last year, EPA researchers found that the engineered grasses had escaped from field trials to contaminate a national grassland. For more information go to www.center forfoodsafety.org or call 202-547-9359.

community

forum

March 2007 15

Regional

CO-OP Partners for Nutrition

Education

been little afternoon programming. Some of the Juvenile Probation Officers have taken on the task of providing more creative and innovative afternoon programming.

by Martha Todd ernalillo County Juvenile Probation Officers have recently entered into a relationship with La Montanita Co-op, with the purpose of educating teens that attend the Youth Reporting Center (YRC) about healthy eating habits, sustainability, and Fair Trade. The YRC, also known as “day detention” was established by the Second Judicial District Court as a positive alternative to secure, overnight detention.

La Montanita has begun providing food donations for nutrition education activities. The first food preparation activity was a “salad creations” class. The youth were provided with a multitude of organic salad making ingredients, and the assignment was to prepare a salad that was both aesthetically and delectably appealing. Students were to name their salad, as if they were preparing it for a restaurant menu, and then describe it. This was a challenging task, as several of the participants said that their only prior experience with salads consisted of iceberg lettuce, tomatoes, and cucumbers. One participant, Joseph, said “making salad was creative, healthy.” Arturo added, “making salad was exciting.”

Youth involved in the Juvenile Justice System who are temporarily lacking a school or work placement may attend the YRC during the day and return to their homes and families during the evenings. One young man who attends the program, Arturo, explained it like this, “I think that the YRC is better than being in jail. It’s like a program for a second chance.” Mornings at the YRC are dedicated to traditional educational programming. Youth have the option of attending the Continuation School, a branch of APS or the Computer Lab, where they learn math and reading skills. However, up until recently there has

A highlight of the conference will be our keynote speaker. Anthony Flaccavento is a founding member and Executive Director of Appalachian Sustainable Development which has helped to create a co-op program for new and experienced organic farmers. Co-op participants now sell their fresh, organic produce wholesale to major retail markets.

For the next session students engaged in a discussion of “fair trade,” and were treated to chocolate bars provided by La Montanita. Most of the students admitted to knowing little or nothing about working conditions in other countries. However, most of them knew what the minimum wage was in the US, and they all agreed that they could not live on it if they had to. All the young people involved in the program have expressed a great deal of appreciation to La Montanita for providing them with creative food activities. Probation Officers are looking forward to future sessions on healthy eating and sustainability. There is also in the works a plan to construct a greenhouse and garden at the YRC. For more information or to make donations for this project contact Martha Todd at 841-7337.

For many of these kids it was their first exposure to terms like “organic” and “fair trade.” Most of them admitted that they had never read the label on a gro-

southwest agricultural conference -by Le Adams, Co-Director of Farm to Table he purpose of the Southwest Marketing Network is to promote local agricultural marketing in the Four Corners states. Our Fifth Annual Conference will be held in Flagstaff, Arizona March 26-28th, 2007. Previous years’ participants noted that this is the best conference concentrating on agricultural marketing that they have attended. They also welcome the opportunity to network with other producers and service providers in the winter.

cery item purchased. When asked to define “organic” one young woman, Randee, was able to say after the class that it meant “healthy, with no chemicals.”

garden party

by developing direct market opportunities. Burnin' Daylight Farm is one of the stops. It is a mother daughter team growing diversified vegetables and some livestock. Granite Creek Winery is a terrific example of agritourism. They have developed a vineyard and winery at the oldest homestead in the Chino Valley. Also on Monday there will be a number of workshops, all of which give the opportunity to delve deeply into specific subjects. The workshops will cover - Farm to Cafeteria, Introduction to Good Agricultural Practices, Tribal Farmers’ Market Development, Southwest Policy Roundtable, and Field Agent Training in Alternative Marketing. Throughout the next two days, 25 other informative sessions including business and resources track, an alternative, organic and increasing marketing track, a policy track and a food security track will be offered.

On Monday, there will be a tour of farm sites in the Chino Valley area. Once a thriving agricultural area, the Chino Valley region has changed radically in the last several years. Many of the farms in the area have turned these demographic changes to their advantage

For more information or to register go to: www.swmarketingnetwork.org Or call L. Adams in Santa Fe at 505-473-1004.

END THE VIOLENCE AGAINST

WOMEN AND GIRLS V

iolence against women and girls affects every one us. V-Day works to motivate all of us to reclaim peace in our homes, in our community, and in our world - together we can make a difference! Thank you for being part V-Day Santa Fe! V-Day Events: March 3: Empowering Women Through Film: 2pm. At the Film Center, 1616 St. Michael’s Drive in Santa Fe. A panel will include 5 local women filmmakers discussing how they express their commitment to empowering women through film, and will show 3 minute clips of each of their films. Information: 505-988-7414, curator@santafefilmfestival.com. March 8: Local Stars in The Vagina Monologues, by Eve Ensler at the James Little Theater at 8pm. Call the Lensic for tickets: 505-988-1234 or go to www.ticketssantafe.com. March 9: V-Day Cabaret, Teen event at the Wise Fool Studio: 2778 Agua Fria Suite D at 8pm. Warehouse 21 & Wise Fool Santa Fe present a teen spoken-word event with break dancing, music and a dance party with a focus on overcoming violence. Info: Wise-Fool Productions, 505-992-2588, or e-mail v.dayempowering@yahoo.com.

V -day SANTAFE

Duende Poetry Series presents a reading, Sun., March 18th 3pm, at Anasazi Fields Winery inPlacitas, NM. Duende Poetry Series Invitational Poets include: Dale Harris accompanied by flautist Ingrid Burg, Levi Romero, Mitch Rayes, John Macker. Anasazi Fields wines will be available for tasting and purchasing. Free admission. Suggested donation of $3. WINE BAR. TASTY SNACKS. Directions: take I25 to the Placitas exit 242, drive 6 miles east to the Village, turn left at the sign just before the Presbyterian Church, follow Camino de los Pueblitos through two stop signs to the Winery entrance. More info call 505-867-3062 anasazifieldswinery@att.net.

Sat. March 31, 2007 10-3 Valley Co-op Eyes Wide Open: The Human Cost of War Over 400 pairs of empty combat boots, tagged with the names of National Guard soldiers who have died in the current Iraq war, will be displayed together with a visual representation of Iraqi civilians who have died during the conflict. To read more, please go to: www.afsc.org/eyes. The Event is proposed to take place in the Old Town Plaza on March 18 and on the UNM campus in the Smith Plaza on March 19. Both from 10am5pm. Please join us. Call (505) 843-6450 for more info.