La Montanita Coop Connection MAY, 2007 by La Montanita Coop

Foodshed Project BENEFICIAL FARMS ECO LABEL

a Montanita Food Cooperative is making a major commitment to the development of a sustainable food-shed in the Southern Rocky Mountain and Desert Southwest region. As part of that commitment we are working to help develop the Beneficial Farms Eco- Label. The goal of the Beneficial Eco-Label is to differentiate local small producers from larger certified organic producers often from distant locations. The basis of the Beneficial Eco-Label is the idea that in addition to many "shared principles," each farm is unique. The story of that farm, its "sense of place" here in the southwest, and the goals and stewardship practices that arise from it are part of what sets our local farms and ranches apart from the increasingly large corporate organic farms both nationally and globally. Of course, many local farms will continue to choose organic certification as their means of differentiating themselves. The regional Beneficial Eco-Label allows both certified organic and non-certified farmers to go further than organic certification. Rather than the "one size fits all" approach of national organic certification, by assist-

ing farmers to establish goals and plans for sustainable stewardship and by monitoring and documenting soil improvement, weed management and other aspects of production, Beneficial intends over time to enable farmers with higher levels of accomplishment in sustainability to find the recognition they deserve in the marketplace.

Unique local farms share SUSTAINABLE PRINCIPLES.

For several years Co-op shoppers have been able to choose Beneficial Farms eggs, as well as seasonal vegetables and fruit produced by a collaborative of central and northern New Mexican farmers (see the centerfold for a profile of one of Beneficial’s farmers). To help farmers even more the Co-op has instituted a program in which the Cooperative Distribution Center (CDC) purchases egg cartons and egg boxes and when recycled materials are not available provides these needed supplies at more affordable prices than farmers can get individually. The CDC also helps with group purchasing of local, organic wheat for chicken feed. When we pick up collaborating farmer’s eggs we also drop off supplies, helping to

complete the circle of production and distribution in the most cost effective way for both farmers and consumers.

Look for Beneficial Farms eggs at Co-op locations at a new everyday low price. Help your Co-op support our local family farms; buy Beneficial Farms eggs and watch for the Beneficial Eco-label on a variety of fruit and vegetables during the upcoming growing season and throughout the year. by Robyn Seydel

The EAT Healthy America Act by Lisa Hummon, Farm Bill Coalition, Defenders of Wildlife

f you have been reading the Co-op Connection recently, you know that the Farm Bill establishes the policy and funding that shapes the world of agriculture around us. But the current Farm Bill and those of the past are full of inequities. Much of the funding is used to provide subsidies to growers of just a few crops (wheat, corn, cotton, rice, soybeans). And the richest ten percent get two-thirds of the subsidies: corporate agri-business is cashing in. Right now, Congress is in the midst of reauthorizing the Farm Bill. And so far, one piece of legislation stands out above the rest: the "Equitable Agriculture Today (EAT) for a Healthy America Act." Introduced by Representative Dennis Cardoza (D-CA), this bill restores balance to America’s farm policy. The EAT Healthy America Act gives growers of fruits, vegetables, and nuts, or "specialty crops" a seat at the table. "Specialty crops are an important part of local economies in all 50 states, and it is imperative that we recognize their vital contributions by ensuring that specialty crop growers have an important role in the future of American agriculture," Cardoza said in a press release.

EAT Healthy also increases funding for the Women, Infants, and Children (WIC) Farmers Market Program, as well as other nutrition programs. And it increases funding and makes critical changes to conservation programs which seek to recover imperiled species, protect habitat, conserve natural resources, and protect farmland threatened with urban encroachment. Three specific provisions in the bill will greatly benefit farmers, ranchers, and wildlife in New Mexico. One provision prioritizes conservation and protection of our most important and most threatened wildlife and habitat. It would tie several of the conservation programs directly to an existing long-term plan for wildlife conservation recently completed in every state. Second, EAT Healthy expands the Wetlands Reserve Program to allow land along streams and rivers to be enrolled in the program. Currently, riparian areas can only be protected if they connect two already protected wetlands, which is not much help for the arid southwest. Making all riparian lands eligible for protection is extremely important for New Mexico as much of our farmland and critical wildlife habitat are along waterways. And healthy riparian areas help improve water quality and the health of river ecosystems.

RESTORING BALANCE to America’s farm policy

Finally, the bill incorporates practices that prevent livestock conflicts with endangered predators into the Environmental Quality Incentives Program. This change would help ranchers in Mexican wolf country to minimize wolf-livestock interactions. These practices could include livestock carcass removal, use of guard dogs, fencing, and use of herders. For far too long the Farm Bill has propped up agri-business and commodity crops in just a few, select states. It is high time for Congress to promote sustainable agriculture and ecosystem protection, provide healthy food choices for all Americans, recognize the value and importance of family farms and take action to protect rural communities. The EAT Healthy America Act will help us get there. Please call or write to Representatives Wilson, Pearce, and Udall, and ask them to cosponsor this important legislation.

ANNUAL GREEN BUILT

TOUR W

ondering what to do this spring between Mother’s Day and Memorial Day Weekend? Mark your calendars for this year’s Annual Sustainability Week and GreenBuilt Tour, hosted by the New Mexico Chapter of the US Green Building Council. On May 15h through the 20th a series of events will be presented to educate the public on the principles of Sustainable Design and Construction, and their benefits. While many people know that the billions of tons of carbon dioxide emissions produced each year have a profound impact on the health of our planet, few know that the building sector produces almost half of those emissions. USGBC members know that the best way to offset those building sector emissions is by following the Leadership in Energy and Environmental Design (LEED) system. Buildings designed and constructed following LEED principles produce 40% less carbon than conventional buildings. LEED buildings save energy, use water wisely, cost less to operate, and are healthier to live and work in. The annual GreenBuilt Tour, held this year on May 19th and 20th, is designed to showcase buildings and homes which serve as examples of what can be done to incorporate the principles of "green" design and con-

MAY 19TH & 20TH struction. This hands-on experience will allow interested parties to see what other designers and home owners have done in the areas of material recycling, solar power, water harvesting, indoor environments, wind energy, ultra-efficient insulation, low impact construction and renewable products. Now in its eighth year, this year’s tour will display over twenty homes and quality commercial buildings in Albuquerque, Santa Fe, Rio Rancho and the East Mountain communities, ranging in size from under 1000 SF to over 5000 SF and priced from under $100,000 to over $2.5 Million.

This year the chapter will present a new event, the Annual Green Living Lecture Series. This series of lectures will range from the economics of building green, to various techniques and strategies that can be employed by homeowners wishing to reduce the impacts of their homes. From Tuesday, May 15th through Thursday, May 17th, these lectures will be presented at the Student Union Building on the UNM campus. For those interested in learning about the US Green Building Council, and the LEED green building rating systems, the Emerging Green Builders, the USGBC’s student affiliate, will present a workshop on May 18th, also at UNM. Finally, Green Central will feature workshops and demonstrations of the hottest green products available today. This event will be held in conjunction with the New Mexico Wilderness Alliance’s Annual WildFest at 142 Truman NE in Nob Hill on May 19th and 20th. Ticket’s and Tour Books for the GreenBuilt Tour are $10 for adults, $5 for students and seniors with children under 12 free; tickets for the Green Living Lecture Series are $10 – for all three nights! Other events are free. Tickets are available at La Montanita Co-op/Santa Fe and Albuquerque or via the web at www.greenbuilttour.net. by Thomas Q. Apgar, CSI Chair 2007 Sustainability Week/Green Built Tour

seasonal

activities RESTORING AND SUSTAINING OUR

A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Albuquerque/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central SE Albuq., NM 87106 265-4631 Albuquerque/ 7am-10pm M-S, 8am-10pm Sun. 2400 Rio Grande Blvd. Albuq., NM 87104 242-8800 Gallup/ 10am-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@lamontanita.coop • Controller/John Heckes 217-2026 johnh@lamontanita.coop • Computers/Info Technology/ David Varela 217-2011 computers@lamontanita.coop • Food Service/Bob Tero 217-2028 bobt@lamontanita.coop • Human Resources/Sharret Rose 217-2023 hr@lamontanita.coop • Marketing/Edite Cates 217-2024 editec@lamontanita.coop • Membership/Robyn Seydel 217-2027 robins@lamontanita.coop Store Team Leaders: • Mark Lane/Nob Hill 265-4631 markl@lamontanita.coop • John Mulle/Valley 242-8800 jm@lamontanita.coop • William Prokopiack/Santa Fe 984-2852 willpro@lamontanita.coop • Tracy Thomasson/Gallup 863-5383 tracyt@lamontanita.coop 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@lamontanita.coop Layout and Design: foxyrock inc Covers and Centerfold: Edite Cates Advertising: Robyn Seydel Editorial Assistant: Stephanie Clayton stephaniec@lamontanita.coop 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@lamontanita.coop Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, robins@lamontanita.coop website: www.lamontanita.coop 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.

CO-OP

YOU OWN IT

volunteers for the

PUBLIC LANDS

OUTDOORS

he New Mexico Volunteers for the Outdoors (NMVFO) is an all-volunteer, non-political organization that is dedicated to improving trails and outdoor recreation facilities throughout the state. They have been organizing groups of individuals to participate in projects that improve New Mexico's back-country hiking, bicycling, and horse trails along with other outdoor public recreation areas since 1982. NMVFO projects are open to everyone, and volunteers have fun while caring for our public lands.

Due to weather and other circumstances project details are subject to change at the last minute, so call the project leader or the office (8841991 or 1-888-836-5553) a few days before the scheduled start to get the latest information. Late breaking information is also posted on www.nmvfo.org. Volunteers should bring work gloves, sturdy boots or shoes, long pants, long-sleeved shirt, rain gear, hat, sunscreen, snacks, and water. If you are camping, bring camping equipment (e.g., tent, sleeping bag, flashlight or lantern, etc.), warm clothing, plates, cup, eating utensils, and food (except for provided meals). The VFO or hosting agency will usually provide all tools unless otherwise noted.

Projects vary widely in complexity and exertion. Each is classified in one of three levels – moderate, intermediate, or strenuous– to help

For safety reasons please don't bring pets on projects. A parent or guardian must accompany children under 18. If you have any questions, please call the project leader or the office for more information— 884-1991 or www.nmvfo.org Capulin Trail #116 • Saturday, May 19 through Sunday, May 20, 2007. Leader: Bill Metz 505-286-1029 (after 6PM). Reestablish and redefine trail through 1996 Dome Fire in Jemez RD Dome Wilderness. Camp outside the wilderness. Children welcome. National Trails Day • Saturday, June 2, 2007. Leader: Lowell Hioki. (505) 474-0913 Lhioki@msn.com. Celebrate Trails Day with us at Hyde Memorial State Park. Escape the heat – enjoy the cool mountains and pine forests.

volunteers understand what to expect and to help match their capabilities with the tasks. All projects involve outdoor physical activity in a variety of weather conditions, and all have activities that can be tailored to meet individual tastes. Please sign up for a project by the indicated date so that they may plan for meals, tools, transportation, etc. The project leader may be able to arrange a ride for you with another volunteer if you need one. Also, please inform the project leader if you have to cancel out of a project after you sign up.

HAVE A

Columbine Trail • Saturday, June 16 through Sunday, June 17, 2007. Leaders: Shirley Kennedy & Bill Metz—PHONE: (505) 490-0107 shirlken@yahoo.com. Rebuild the first foot bridge crossing Columbine Creek. Routine trail maintenance and clearing on the first two miles of trail. Pecos Backpack XIV • Saturday, June 23 through Sunday, July 1, 2007. Leader: Kevin Balciar (505)293-1477/Kevin@soleilwest.com. We will return to the Pecos Baldy Lake area repairing severely eroded trails leading from the lake to Trail Riders wall.

HAPPY CAMPER THIS

by Stephanie M. Clayton hildren’s capacity to learn, invent, create, and work together shouldn’t be ignored when school’s out. From science to singing, there are so many options to enrich your child’s skills, engage their social learning, create wonderful memories, and even potentially introduce them to new friends! Whether your kids prefer juggling, sculpture, hiking, writing, or want to dive into something new, here are fun and educational programs to engage your children this summer:

Explorer – A Writer’s Art: Creative Writing Summer Workshop Explore your creative writing skills out in open spaces of New Mexico’s Ghost Ranch and see what spills onto the page. This program offers structured writing exercises and draft-polishing tips, as well as time to share your finished work. In addition to a dining hall, swimming pool, library, and meeting rooms, the ranch has two museums and miles of hiking trails. Ages: Grades 10-12. Contact: www. tip.duke.edu/summer_programs/ghost_ranch/index.html Camp Invention This week-long non-profit summer enrichment day program fosters creativity, teamwork, inventive thinking skills, and science literacy. The program is provided in local public schools by area teachers. Located at various schools including Albuquerque Academy, Bandelier Elementary, and El Dorado Elementary. It’s great for kids grades 1-6. Contact: 505-867-9829 Albuquerque School for Circus Arts You don’t have to run away from home to join the Circus! Just go to Dance Dimensions for tumbling, hand balancing, juggling, make-up designs, unicycling, stilt walking and more. For ages: 515. Contact: 505 459-3385 New Mexico Museum of Natural Science: Young Explorer’s Summer Science Camp The New Mexico Museum of Natural Science runs a series of programs for children divided into a variety of age groups. Pre-school and kindergarten "Knee High Naturalists" children enjoy half day activities including learning about local animals, insects, fish, plants, and rocks through art projects, songs, games, stories,

SUMMER

puppet shows, investigating real specimens from the museum's collections, visits to the museum's exhibits and healthy snacks. In Prehistoric Detectives kids explore the animals and plants of prehistoric habitats through art projects, games, stories, investigate real specimens from the museum's collections, and visit the museum's exhibits. Programs are also provided for school age children including:The Natural World Around Us, Eco Adventures Art Adventures, Time Trekkers 1(2-3rd grade) Time Trekkers 2 (4th or 5th grade). For more adventure children can become Sandia Explorers (4th-5th Grade) or Sandia Mountaineers (6-7th Grade) Each day children will explore a different life zone of the mountain from the Bosque to the Spruce-Fir forest and spend time in the museum visiting related exhibits and participating in behind-thescenes tours. This camp includes a two-night overnight (Wed. and Thurs.) at the Sandia Mountain Natural History Center. Mountaineers learn skills such as map and compass, GPS, orienteering, backpacking, field cooking, and leave no-trace ethics during the two-night overnight. The first night is spent at the Sandia Mountain Natural History Center practicing backpacking skills and the second night is spent testing those skills in the Sandia Mountain Wilderness. Contact: www.nmnaturalhistory. org/edu_main.html Harwood Art Camp / Art Summer School This day camp concentrates on exposing children to art in many forms and further developing young artists who are devoted to their craft. Location: Harwood Art Center. Ages 6-12 for art camp and high school teens for art summer school. Activities: drawing, painting, sculpting, photography, printmaking and mixed media workshops with the option of portfolio development to high school students who are planning to study art in college or attend an art school. Contact: 505 2426367 or visit www.harwoodartcenter.org/programs.html#art_camp US Performing Arts Camp Enroll your starlet or leading man in a musical theatre program this summer and let them shine! Location: University of New Mexico Campus. Ages: Grades 9-12 . Contact: http://www.usperformingarts.com/pdf/ USPA2007Catalog.pdf For more ideas visit mysummercamp.com.

May 2007

native foods CELEBRATION OF NATIVE

enewing America’s Food Traditions (RAFT) and the Institute of American Indian Arts (IAIA) are bringing together over two dozen farmers, ranchers, gatherers, historians, cooks and food activists for a native food summit at the IAIA campus in Santa Fe, NM. The goal of this gathering is to convene a small cross-section of leaders in the US native foods movement to exchange best practices for revitalizing the wondrous biodiversity of our native foods and to continue building local food systems and creating sustainable income for native food producers. As part of this summit, a public celebration will be held on Sunday May 20th from 10:00am to 4:00pm at the IAIA campus. This celebration will highlight diverse native food products, including demonstrations and talks given by local and national speakers. Many chefs will be conducting demonstrations with tastings of delicious Native Foods. Chef Walter Whitewater of the Diné (Navajo) Nation will be preparing a grilled quail with a New Mexican Red Chile honey glaze, Chef John Sharpe of The Turquoise Room in Winslow, Arizona will be preparing marinated grilled Navajo Churro Lamb tacos, Chef Loretta Barrett Oden (Potawatami) will be preparing a tepary bean and wild rice dish, Chef Lois Ellen Frank (Kiowa) will serve samples of a chocolate piñon torte with local peach honey and hand gathered prickly pear syrup and Chef Richard Hetzler of the Smithsonian Institution’s National Museum of the American Indian (NMAI) will not only lead a cooking demonstration, but will also be seeking new native foods to incorporate into the Smithsonian café. Jonette Sam of Picuris Pueblo will be serving a buffalo chile stew from the Pueblo’s Bison program and will also be selling some of their buffalo meat products. Famed local author and chef Deborah Madison will be signing copies of her book Local Flavors along with other local authors. There will be many local food producers and different types of local food products, as well as a wonderful opportunity for everyone to learn about and sample delicious native foods.

AT THE INSTITUTE OF AMERICAN INDIAN ARTS May 20

Southwestern Native By Kevin Dahl lue, red, yellow, white, black and different combinations that include intricate speckles and stripes – as beautiful as any piece of jewelry – Indian corns are as decorative as they are useful. Corn was the most important traditional southwestern crop – it produced abundant harvests that were easily stored for times of famine. The beautiful colors reflect the diversity of corn types and different delicious ways to prepare them. For home gardeners looking to try something different, these varieties offer an array of choices.

Corn is categorized into five types based on the starch and sugar content of the kernel: popcorn, sweet, dent, flint and flour.

Native farmers usually grew several varieties of corn, each traditionally used in a unique way. Popcorn is one of the oldest types of domesticated corn. Corn fragments in archaeological settings date its use in southern Arizona to at least 5000 years ago. Sweet corn, with the highest sugar content, is commonly eaten as corn-on-the-cob either boiled in water or roasted in the husk. Dent corn, named for the dent formed in the dried kernel, like flint corn, dries into a particularly hard kernel, a quality that enables it to store for some time. The type of corn most commonly grown in the Southwest is flour corn, which can be easily ground into a meal. The kernels of one type of flour corn are parched in hot sand, sifted and lightly coated with salt water to make a delicious snack. Blue corn is ground into meal for baked goods, stews, stuffings, dumplings, and beverages. One large-kernel variety of white flour corn is used to make hominy, or posole as it is called in the Southwest and Mexico.

May 2007

FOODS

This event is FREE and open to the general public. Families are encouraged to come, see, and taste food samplings and visit with the Native Food Producers and information booths that will be participating in this Native Foods day. RAFT brings seven of the country’s most prominent education, conservation and food organizations together to document and restore America’s agricultural biodiversity and to develop and promote conservation strategies, sustainable food production and awareness of the endangered foods and food traditions of the United States. Partner organizations include American Livestock Breeds Conservancy, Center for Sustainable Environments at Northern Arizona University, Chefs Collaborative, The Cultural Conservancy, Native Seeds/SEARCH, Seed Savers Exchange, and Slow Food USA. IAIA is a national Native American fine arts college in Santa Fe. The college is in the process of developing a native foods culinary school. The partnership with RAFT and exposure to leaders in the native foods movement is a natural fit with the aspirations the school has for their culinary arts program.

Valley

For information about the event, please contact: Lois at 505-466-6303, e-mail losiphoto@nets.com • Julie at 520.622.0830, e-mail jevans@nativeseeds.org For information about RAFT: http://www.slowfoodusa. org/raft/ • For information about IAIA: http://www.iaia ncad.org/

Gallup

CORNS

While corn contains useful amounts of the vitamin niacin, it is in a bound form that is not nutritionally available. Corn prepared with an alkalizing agent such as wood ashes or crushed limestone releases the niacin so that it can be absorbed by the human organism. Somehow the ancient cooks knew the importance of this procedure. Unfortunately it was slow in coming to the Europeans of the 1700s and the Southern U.S. farmers of the 1900s. Both groups who relied on corn as a primary food suffered from the niacin-deficiency disease called pellagra. Growing Corn Corn is a fast growing plant with a surprisingly small root structure. It does best in loose, fertile soils and requires regular watering (or good rains). Some gardeners add compost, aged manure, or fish emulsion during the growing season to help provide extra nitrogen. Some Native farmers were able to plant corn in different plots from year to year to allow the soil to recover. High winds can blow corn plants over; if they don’t spring back on their own, you can push them up and pack soil around their base. Hopi farmers propped flat rocks up wind from young corn plants to protect them from the wind. Native farmers use every part of the corn plant – not just the ears. They collect pollen for ceremonies. They make tea from the corn silk to treat urinary tract problems. They dry the stalk and use it for fuel, building material, or fodder for livestock. Corn smut – an odd looking fungus that grows on corn ears – was a relished treat; it is still popular today in Mexico and served under its Aztec name, huitlacoche. Seeds for Southwestern corns are available from Native Seeds/SEARCH (www.nativeseeds.org). Purchase ears of traditional corns at farmers markets (in season) – but beware; ears of corns sold for Thanksgiving decoration might be treated with preservatives that make them unsuitable for kitchen use.

Kevin Dahl, is an Arizona based writer who works with Native Seed/SEARCH and writes for Edible Phoenix among other publications. This article is reprinted with permission of the author and Edible Phoenix Magazine.

CORN

a traditional southwestern CROP

Santa Fe

Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op Supermarket, the cooperative movement, and the links between food, health, environment and community issues. Opinions expressed herein are of the authors and are not necessarily those of the Co-op.

CO-OP

YOU OWN IT 3

agua es

vida

May 2007 4

Sparrow Hawk Farm:

Think Global, Drink Local

by Michael Jensen, Amigos Bravos ast month’s article summarized the results of recent studies looking at the impact of climate change on the Southwest and New Mexico. However, the most recent report by the International Panel on Climate Change (IPCC – www.ipcc.ch), released in early April, makes an even more dire prediction about the kind of water regime we will have in the state, despite efforts by US and some other government delegates to "dilute" the findings.

The prediction: Richard Seager, senior geophysicist at the Lamont Doherty Earth Observatory at Columbia University, warned that, "according to the models, in the Southwest a climate akin to the 1950s drought becomes the new climate within the next few years to decades." In other words, the climate in the Southwest will not be marked by periodic droughts; instead, it will "transition" within a few decades to a condition of "permanent" (centuries-long) drought as the "base" climate. (See: "Permanent dust bowl could be NM future", http://www.abqjournal.com/news/state/552715nm04-06-07.htm; or "Permanent drought predicted for Southwest", http://www.latimes. com/news/nationworld/nation/la-sci-swdrought6apr06,1,18 75684.story). Albuquerque, Climate, and Water Albuquerque – like most cities in New Mexico and the arid West – has been getting its water from underground. In Albuquerque’s case, the source is an aquifer that stretches from south of Cochiti to Socorro. There are wells scattered across the city delivering water to homes and businesses.

Available now at your local La Montanita Co-op

For a long time, people regarded the aquifer as the equivalent of one of the Great Lakes – an inexhaustible supply of water. Recent rigorous analysis of the extremely complex geography underlying our region revealed that not only was the supply of water in the aquifer much smaller than previously believed, it was being pumped out faster than natural processes could replace it (a similar reality

Given aquifer depletion, zones of depression and land subsidence, water loss from the Rio Grande, and rapid growth, Albuquerque needed to do SOMETHING.

In addition to these hydro-geological consequences of over pumping, two other factors have made continued ground water pumping a big problem: • new standards for arsenic came into affect, so that some of Albuquerque’s wells now have arsenic levels that exceed the new standards; something had to be done to deal with this potential very expensive problem. • growth continues unchecked in Albuquerque and surrounding areas, such as the new "city" at Mesa del Sol, Rio Rancho’s continued growth, and another proposed city between Rio Rancho and the Rio Puerco on the Atrisco Land Grant. Given aquifer depletion, zones of depression and land subsidence, water loss from the Río Grande, and rapid growth, Albuquerque needed to do something.

check also took place in the 1990s regarding the supposedly large ground water supply on the east side of the Sandia and Manzano Mountains). "The aquifer" is actually many separate – and often unconnected – sources of ground water. The water we are tapping is not one large pool, but many areas located at different depths and in different types of rock containing water within porous zones. As wells pump the water out beyond the capacity of rain and snow melt to replenish it, two things happen: • "zones of depression" are created, areas in which rock and soil layers above pumping zones begin to subside because the water-bearing zones supporting them become more compact as the water is sucked out. There is a large zone of depression in the Northeast Heights area of Albuquerque. In other cases, sinkholes appear on the surface. • the Río Grande loses water because the water table – the upper level of nearby aquifers and shallow groundwater sources – drops below the level of the river, causing river water to be drawn into the receding groundwater zones. This reverses the usual sequence, in which the Río Grande gains water as it flows from water-bearing zones in the higher foothills and the West mesa areas.

The solution was to start using the city’s "San Juan-Chama water" to take pressure off the aquifer and, ideally, allow some Río Grande water to be used to recharge the aquifer, especially in areas where pumping had had the most impact, such as with the Northeast heights zone of depression. Mayor Martin Chavez and other political and business leaders have vigorously pushed for completion of Albuquerque’s "Drinking Water Project," saying it will provide a "sustainable water supply for Albuquerque," allow for recharge of the aquifer, offer a potential solution to the problem of zones of depression, provide a way to dilute arsenic-bearing water so it can meet the new standards, maintain sufficient water to provide habitat for endangered species like the silvery minnow (a legal requirement), not interrupt New Mexico’s legal obligation to provide a minimum amount of water to Texas under the Río Grande Compact, and – perhaps most important for many of these leaders – allow growth to continue. Enter climate change. If we are indeed entering a transition to a permanent drought-like climate – or even just a long-term period of cyclical droughts – then placing all our bets for the future of Albuquerque and the region on the "sustainability" of Río Grande water doesn’t seem like the wisest solution to our water problems. Next: Albuquerque’s "Drinking Water Project"

PART

Fiesta de San Isidro Blessing of the Waters Sunday, May 12th 10am - Mass at St. Anne’s Parish (1400 Arenal Rd SW) 10:45am - People and community organizations gather outside the church for a procession along the acequia, blessing of water, seeds, and farm implements, and back to St. Anne’s for food, music, and presentations. The Fiesta is a celebration of the farming heritage in the South Valley. If you would like to volunteer or if you want more information, please call Amigos Bravos’ Albuquerque Projects Director, Lucy Sanchez, at 688-5458 or 452-9387.

2nd

KEROUAC is Back Jack!

New Mexico

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

Thursday, May 10 at 7pm readings by Joanne Kyger and Michael McClure at the Saint Francis Auditorium at the Museum of Fine Arts, 107 W Palace Avenue in Santa Fe. $6 tickets at the door. More info 505-476-5096. Wednesday, May 23, 7pm Gary Snyder will be at The Lensic Performing Arts Center 211 W San Francisco Street in Santa Fe. $10 tickets, boxoffice@lensic.com More info 505-476-5096

Don’t Miss It!

HERBAL EXPO Information:

505-852-0555

SUNDAY, JUNE 24TH 8AM-6:30PM Indian Pueblo Cultural Center

outdoor

activities

May 2007 5

May 5-6, 10am-4pm

Herbfest

at the RIO GRANDE NATURE CENTER

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Rio Grande Nature Center * 2901 Candelaria Road NW You are cordially invited to participate in Herbfest, an annual celebration of herbs, flowers, native plants and wildlife. Herbfest is sponsored by the Friends of the Rio Grande Nature Center. This yearâ&#x20AC;&#x2122;s celebration includes sales of herbs, wildflowers, native plants, arts & crafts, and food as well as guest speakers, demonstrations, exhibits, kidsâ&#x20AC;&#x2122; activities, live bird displays, live entertainment, garden interpretation, guided bird walks & nature walks.

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

The Rio Grande Nature Center, is one of Albuquerqueâ&#x20AC;&#x2122;s most popular and precious resources and the second most visited state park in New Mexico, it provides a tranquil refuge for a wide array of wildlife, local residents, and visitors. Herbfest is a free event. There is a $3.00 parking fee. Info: 344-7240 or morgel@comcast.net.

Louise Miller, MA LPCC NCC Psychotherapy

National Trails Day: June 2 Celebrate your public lands by volunteering for National Trails Day on Saturday, June 2, 2007 at the Elena Gallegos Picnic Area Open Space. Starting at 8:00 am, volunteers can choose from a variety of projects, ranging from reseeding trails in the Open Space system to heavy trail maintenance on the Sandia Mountain Forest Service lands. Projects vary in level of difficulty and will last throughout the day. According to the American Hiking Society, National Trails DayÂŽ (NTD) celebrating 15 years in 2007, is the largest and most influential trails celebration in the nation. The Elena Gallegos Picnic Area is located at the end of Simms Park Road, east of Tramway, 1â &#x201E;4 mile north

Volunteer for NATIONAL TRAILS DAY!

CALLING

Phone (505) 385-0562 Albuquerque, NM

Clarifying Meditative Work â&#x20AC;&#x201C; A workshop for people from any meditation tradition or no tradition at all. Saturday, 5/12, 2 to 5 pm at the Wat Center at 145 Madison NE, corner of Madison and Copper. $5 donation. Info: 281-0684 http://www.cuttsreviews. com/jcutts/meditation/

To volunteer, please sign up at Recreational Equipment Inc (REI) after May 4, located at 1550 Mercantile Ave. (I-25 and Montano), or call them at 247-1191. For more information, call Jodi Hedderig with the City of Albuquerque, Open Space Division at 4525210 or visit www. cabq.gov/openspace /cal endarofevents. National Trails Day would not be possible without generous support from the following sponsors: R.E.I, Open Space Alliance, Friends of the Sandia Mountains, La Montanita Co-op, Wolfeâ&#x20AC;&#x2122;s Bakery, and USFS Sandia Ranger District.

ALL

NEW MEXICO

BIONEERS!

Join us October 19-21 in Santa Fe to be inspired, hear about the latest regional and local developments, share ideas and best practices, and build new friendships and alliances with fellow New Mexicans. The NM Bioneers Satellite Conference "beams" the 2007 plenary speeches live from California and convenes local and regional experts, activists, luminaries and enthusiasts so that we can all support local initiatives! A partial list of 2007 Plenary Speakers includes renowned activist Winona LaDuke, Charlotte Brody of Commonweal, Evon Peter of Native Movement, Judy Baca, muralist and community arts pioneer, Eve Ensler, playwright and activist, and Van Jones of the Ella Baker Center for Human Rights.

Body-Centered Counseling

of Academy. All you need to bring are a hat, water bottle, lunch, sunscreen, and lots of enthusiasm. The Albuquerque Open Space Division and Sandia Ranger District will provide all other equipment/tools and instructions. At the end of the day a meal will be provided along with door prizes donated by the many sponsors.

louise@louisemiller.org www.louisemiller.org

New Mexico Bioneers needs volunteers now. How would you like to participate? - Offer time, programming ideas, or resources in supporting great work in New Mexico? - Share your idea of how your business or organization might partner with us to help make this yearâ&#x20AC;&#x2122;s conference more accessible, rewarding and inspirational:

We need help with childcare, coffee stand, artwork, youth events, transportation, performance, and massage. Come organize with us! Please go to www.nmconference. org/bioneers for more information.

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

232-2358 www.EricsTreeCare.com ericstreecare@earthlink.net

Spring is in the Air Time to Mulch Beds Fertilize and Donâ&#x20AC;&#x2122;t Forget Spring Pruning 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

Services â&#x20AC;˘ Fruit and Shade Tree Pruning â&#x20AC;˘ Technical Removal â&#x20AC;˘ Planting â&#x20AC;˘ Cabling & Bracing â&#x20AC;˘ Fertilization â&#x20AC;˘ Root Rehabilitation Services

co-op news

May 2007 6

The Source: Creating Health and Sacredness ferent every time. If you want to get involved or a Member Profile merely want to check out what’s cooking, show up

ust up Carlisle from the Nob Hill Co-op there is a beautiful and welcoming space called The Source. Technically described as a wellness center and meeting space, it is really a multi-faceted resource with practitioners and teachers where one can go to feel grounded, connected, and inspired. A space "for creating sacredness" that is incredibly down to earth, The Source is the source for all your needs regarding wellness, holistic health, awareness, community, inspiration, and lounging. Right along side yoga instructors and naturopaths are baristas blending up your favorite brews at the Michael Thomas Coffee House, whether your pleasure is ground coffee beans, aged tea leaves, or freshly juiced wheatgrass. Rich Bowditch and Chery Klairwator were both committed to the idea of this kind of community space and when they found the right spot, it all fell into place. Rich, who grows endless flats of wheatgrass in an on-site greenhouse, had the idea for a wellness center and Chery, a kinestisiologist and self-ascribed events creator, had the vision of a place where artistic, social, and community events could all come together. The result is The Source. The bubbling fountain and smiling faces are constant, but the sheer variety of events and people you meet each time you go make it dif-

Classical Homeopathy Visceral Manipulation Craniosacral Therapy

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

505-266-6522

the potluck and experience how good food and a supportive community come together for you. The gorgeous outdoor deck area is ideal for yoga, cheese and wine set-up near to the gallery space, or even a wedding! Chery is very intent on making it known that this space is open to host any of your special events and experiences, as well as the ones already offered. And because events are held there regularly, it’s a one-stop shop for entertainment, food, or whatever other element you want to include in your get together.

to one of the free Wednesday night potlucks starting at 7 pm. Bring a dish and your point of view to share and see where the night takes you. Browse through the list of practitioners and choose from a doctor of Oriental medicine, a kinesiologist, a psychic, and a range of massage therapists as well as yoga classes (from four different instructors). Have an acupuncture treatment with Karla Koch or a cleansing with Bertha de Vries. Do you just need some time to focus, but haven’t had success meditating? Try some yoga with Aparna to clear your mind and connect with your body. There are also support groups that meet to discuss spiritual topics ranging from miracles to oneness blessings or health concerns such as cleansing and raw foods.

When asked what aspect of her work was especially rewarding, Chery simply replied, "In the kind of work that I do, you never know what to expect!" She says it can be the voices of happy children running around while their parents chat during a potluck or issues raised by someone who comes to see her in her kinesiology practice. In either case it’s about finding the right balance. So, if you want a fast-paced yoga synergy course that combines yoga, tai-chi, and aerobics, The Source is the place. Want to take a break from your busy day for a cup of tea or treat yourself to a massage or therapy session? The Source is the place. Just about any gathering that you can imagine, but don’t know where to hold… The Source is the place.

Chery says "The Co-op is the perfect place to get the kind of fresh, organic, local food that is essential to a raw foods diet." A member for the past decade, Chery is one of our many Co-op members who joined quickly after moving to Albuquerque. "It’s a place where I was able to find out about social events and engage in the community, as well as make conscious choices regarding healthy food." The next time you’re at the Co-op find something to bring to

Be sure to check the events calendar on their website to know what is going on at The Source and when www.TheSourceAbq.com or call 505 265-5900 to leave a message or Chery at 505 991-0839 regarding space rentals or her kinesiology practice.

Rediscover your innate capacity to move, think and feel. Karen Swift, MSPT, CFP

GALLUP GROOVE

505.401.8206

L www.karenswift.com

ots has been going on in Gallup these days! First we’d like to say welcome aboard to our new staff person Brian Pierce. Tracy our Gallup Store Manager has been busy bringing the Co-op’s message of good healthy food, to area public schools, including Washington, Tohatchi, and Wingate Elementary schools at their health fairs. Way to go Tracy! A variety of studies show that exposure to healthy food at an early age helps people make healthier food choices throughout their lives. The benefits of "Fresh, Fair and Local" foods are a drum beat we are happy to help keep going.

The Local Products Truck Speaking of fresh food, The Gallup store is still receiving weekly deliveries of great local milk, special cuts of fresh, local organic meats, eggs, bread and produce every week. The Co-op’s local products truck arrives each week on Thursday evening and all products are up on the shelves for weekend shopping by Friday morning. If you have any special requests please give Tracy a call by Tuesday of each week to make sure that your special order makes it on to that week’s truck. CALL TRACY AT 863-5383 TO GET YOUR SPECIAL ORDER ON THE CO-OP’S LOCAL PRODUCTS TRUCK WEEKLY GALLUP RUN!

CAll 863-5383 for a special order!

Board

Brie f: Meeting of March 20, 2007 Garden Party. The Co-op’s annual Garden Party will be at the Valley Co-op on Saturday, March 31, from 10:00 a.m. to 3:00 p.m. Gallup Store Doing Well. The general manager reported that the Gallup store is doing much better recently. This is due both to changing the advertising for the store and to the Co-op now having a warehouse with a truck that can deliver fresh produce and meat to Gallup weekly.

"50 Million Farmers." After reading an article titled "50 Million Farmers," Board members discussed the effects a possible future oil shortage could have on agriculture. A lively brainstorming discussion included talk about lowcost seed banks, regional self-sufficiency, and Victory Gardens—it’s time for everyone to start a vegetable garden! The desire to support and educate the community was clear. The Board’s role in this will be to develop policy governance Ends (desired outcomes) to help guide managements’ decisions when making long-range plans for the Co-op. Board Meeting. Members are invited to attend monthly board meetings. The next meeting will be held on the third Tuesday, May 15th, 2007, at 5:30 p.m. at the Immanuel Presbyterian Church at Carlisle and Silver avenues in Albuquerque. Shirley Coe, Admin. Assist.

LOCAL SALE ITEMS Heidi’s

Corrales, New Mexico Organic Gourmet Raspberry Jam, 10 oz, Assorted Varieties, Sale $5.99

Beneficial Farms Santa Fe, NM Fresh Fertile Eggs, 1 dozen, Sale $3.49 Rasband Dairy

Belen, New Mexico Fresh rBGH-free Milk, 1 gallon, Assorted Varieties, Sale $2.99

Rudi’s Organic Bakery Boulder, Colorado Organic Burger Buns, 16-18 oz, Assorted Varieties, Sale $2.69 Herbs, Etc. Santa Fe, NM ChlorOxygen, 1 oz, Assorted Varieties, Sale $10.99 Hatch Deming, NM Enchilada Sauce, 15 oz, Assorted Varieties,Sale $2.99 Contact angela@lamontanitacoop.com to advertise

VALID IN-STORE ONLY from 5/02-5/29, 2007: Not all items

Integrating Feldenkrais , Qi Gong, Yoga & hands on techniques. ®

available at all stores.

Wholistic Physical Therapy

May Specials

co-op news the inside

May 2007 7

SCOOP

IS THE CO-OP TOO

e often hear from people that it is! La Montanita is owned by over 12,000 community members who elect a Board of Directors to govern their business. We pay staff a living wage and provide both full time and part time staff members our full benefit package. Our governance and management practices are completely transparent and open to the public. We actively work to support regional farmers, ranchers and producers. We actively solicit member and community feedback and we report back on this input. We support over 200 member volunteers working in our communities. We regularly engage all of the stakeholders in La Montanita: members, customers, staff, suppliers, creditors and more. These stakeholders often have competing interests and through our dialog with each group we seek to balance these various needs and interests for the benefit of all. We have returned over $2 million in earnings to our members based on their patronage of their business. We sponsor

POLITICAL?

and lead a large number of diverse community education projects every year focused on food, health and environment. Our monthly newsletter contains numerous features on these topics as well in an effort to improve the overall health and well being of our community. Does this work make us too political? Compared to what? The ongoing governance and management debacles at many of our country’s largest and most successful corporations or the rampant corruption and incompetence at all levels of our local, state and federal government? Our form of business is different from most. I believe La Montanita brings a great deal of integrity to the marketplace and offers a far superior alternative to business as usual. If this makes us too political, maybe we aren’t political enough. C.E. Pugh, General Manager

New USDA Ruling: Almonds: Raw no More! by Will Fantle new federal regulation will require all almonds grown in California to be sterilized with various "pasteurization" techniques. Quietly developed by the USDA and the California Almond Board, the rule is in response to Salmonella outbreaks in 2001 and 2004 that were traced to raw almonds. The rule requires all almonds to undergo a sterilization process that includes chemical and/or high-temperature treatments and is slated to take effect September 2007.

The Cornucopia Institute has formally asked the USDA to reopen the regulatory proceeding to allow for additional public input and review. Only 18 public comments—all from the almond industry—were received on the draft rule when it was open for public comment in early 2007. Unlike consumers, retailers, or other organizations concerned with food safety, all almond handlers received a personal letter or fax from the USDA alerting them to the sterilization proposal and inviting their comments. The most common method of sterilizing almonds is by propylene oxide fumigation. In lab experiments, the chemical leads to gene mutation, DNA strand breaks, and neoplastic cell transformation. It is listed as a "possible" carcinogen by the International Agency for Research on Cancer because no longterm studies have been done with humans. Its use for treating food for human consumption is banned in the European Union, Canada, Mexico, and most other countries. The only exemption to these new regulations will be organic "raw" almonds that will not be fumigated, but will undergo steam-heat treatment, and small-scale growers who can sell truly raw almonds but only direct to the public from farm stands.

The new rule also creates deceptive labeling. Almonds that have been roasted or blanched will be labeled "raw," despite having undergone sterilization treatments. Moreover, there will be no label requirement to specify what kind of pasteurization treatment was used among the approved methods. Glenn Anderson, a small-scale organic almond farmer in California’s central valley worries that "This could be one more way for the big companies and the government to put us small farmers out of business." The equipment to sterilize almonds is very expensive. A propylene oxide chamber costs $500,000 to $1,250,000, and a roasting line can cost as much as $1,500,000 to $2,500,000. While practically any food, raw or processed, has some risk of causing food-borne illness; no scientific evidence exists to show that almonds are an inherently risky food. In fact, Salmonella contamination of almonds can only occur when livestock manure or fecal matter is inadvertently transferred to the nuts through contaminated water, soil, or transportation and handling. The Cornucopia Institute is urging concerned consumers, retailers and farmers to contact the USDA and demand that the new rule mandating "pasteurization" of almonds be reopened for public comment and review. Cornucopia has a comprehensive fact sheet on the almond issue on its web page at www.cornucopia.org/Almond_FactSheet.pdf and a sample letter for interested individuals to send to the USDA that can be found at www.cornucopia.org/Almond_ SampleLetter.doc. The Cornucopia Institute, kastel@cornucopia.org 608-6252042 Voice, 866-861-2214 Fax www.cornucopia.org

HEIDI’S FAMOUS RASPBERRY

f you haven’t tried it yet you are in for a real treat—if you have you will know just what I’m talking about. This jam is the cat’s meow! It has received numerous awards across the nation including five Scovies at the last Fiery Foods Show. The raspberries are grown on a certified organic family farm in Corrales and the jam is made at the South Valley Economic Development Center’s certified kitchen. All the ingredients are organic as well. Here at the CDC we are happy to be a supporting organization for this incredible local product and for Heidi and Doug, a fabulous brother and sister team who are among the finest and most dedicated people around. We are helping to warehouse pallet loads of jars so Heidi can purchase them in quantity to

LOCAL PRODUCT SPOTLIGHT

Calendar of Events

JAM

keep the price down. And we are now purchasing and warehousing the organic sugar she uses. When the jam isn’t flying off our shelves, we warehouse the finished product and flash freeze the raspberries after the harvest season ends. Whether you use Heidi’s Jam in a yogurt parfait, in fruit smoothies, as a sauce over ice cream, on toast with your morning tea or on peanut butter and jelly sandwiches; its got to be the best jam you’ve ever tasted. The only problem is which flavor to choose, raspberry ginger, raspberry red chile, ginger and red chile together or the traditional just raspberries! It’s probably a good idea to stock up on a variety of flavors! Look for Heidi’s Jams at all Co-op locations.

5/2 5/3 5/15 TBA TBA

Farm Bill Forum, ABQ Immanuel Church 6:30pm Farm Bill Forum, Santa Fe Cloud Cliff Bakery 6:30pm Board of Directors Meeting, Immanuel Church 5:30pm Member Linkage, Immanuel Church 5:30pm Finance Committee, location and date to be announced

Don’t miss the FARM BILL FORUM! May 2 in ABQ, May 3 in Santa Fe See above for locations and times!

eating

al fresco

Picnic in the

Park! It’s finally here; the time of year that is perfect for eating al fresco. So pack a basket with your favorite treats and head out to a beautiful spot to enjoy them in. Fresh marinades, fruit, and salads, as well as something delicious to drink make the perfect light and healthy meals to pack up and take wherever you want to go. Just don’t forget dessert, and a picnic lunch is guaranteed to please. (Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce) Fried Chicken 2 (3 lb.) broilers, cut into pieces 1 1/2 C unsifted flour 1 1/2 t salt 2 t thyme leaves 2 t paprika 1 egg 1/3 C milk 2 T lemon juice Vegetable oil Wash but do not dry the chicken. Combine flour, salt, thyme, and paprika, in a shallow dish. Beat the egg and combine with milk and lemon juice in another shallow dish; mix well. Roll the chicken in the flour; dip in the egg mixture and then roll again in the flour. Set aside on waxed paper for at least 30 minutes so that the coating will dry; roll in flour again if the coating has remained moist. Pour vegetable oil about 1/2 inch deep in a very large skillet and heat to 375 degrees. Cook chicken pieces, skin side down, until golden brown on one side,

May 2007 10

usually 5-10 minutes. Then turn and brown the other side. Reduce heat; cover the skillet and cook for 25 additional minutes or until thoroughly done. Drain on absorbent paper before eating or packing for the picnic. Tomato Basil Focaccia 3 packages dried yeast 1 oz. honey (or sugar) 2 C warm water 2 lbs strong bread flour, plus extra for dusting 1 oz. salt 1 lb 6 ounces cherry tomatoes 10 T extra-virgin olive oil 1 good handful fresh basil leaves Sea salt and freshly ground black pepper Dissolve the yeast and honey (or sugar) in 1/2 the tepid water. On a clean surface or in a large bowl, make a pile of the flour and salt. Make a well in the centre and pour in all the dissolved yeast mixture. Make circular movements from the centermoving outwards, slowly bringing in more and more of the flour until all the yeast mixture is soaked up. Then pour the other 1/2 of the tepid water into the center and gradually incorporate all the flour to make moist dough. Knead the dough for 5 minutes. Flour both your hands well, and lightly flour the top of the dough. Make it into a round shape and place it on a baking tray. Score it deeply with a knife allowing it to relax and proof in a warm moist environment until it's doubled in size. This should take around 40 minutes, depending on the conditions. While the dough is proofing, prick your tomatoes with a knife and drop them into boiling water for around 30 seconds. Drain, cool them under cold water, and remove the skins, keeping them whole if possible, as they're nice and small. Put the

tomatoes in a bowl, cover with the olive oil and put aside. Transfer the dough to a floured baking tray and push the dough to fill the tray. Pour over the olive oil and tomatoes and sprinkle over the basil. Push your fingers to the bottom of the tray across the whole dough, using them like a poker, pushing them through the dough and then flattening them out when you hit the tin. This gives the bread its classic shape and makes indentations so you get little pools of oil while it's cooking. Leave to proof until it has doubled in size again then sprinkle with salt and pepper and carefully place into a preheated oven at 425 degrees F. Cook for around 20 minutes, until the bread is crisp and golden on top and soft in the middle. Drizzle with more extra-virgin olive oil when you take it out of the oven. Put it on a rack to cool then wrap in a foil-lined kitchen towel until ready to eat. Picnic Pasta Salad Italiano 1/2 (16 oz.) box med. macaroni shells 1/2 (16 oz.) box pasta ruffles 1/2 (16 oz.) box tri-color rotini pasta (spinach, tomato, etc.) 4 oz. pepperoni, sliced thin and cut into strips 8 oz. shredded Mozzarella cheese 4 scallions, thinly sliced 1 C sliced black olives 2 small zucchini, cut into cubes and blanched 3 tomatoes, seeds removed, diced 2 carrots, shredded 2/3 C grated Parmesan cheese 1 (16 oz.) bottle Italian dressing Cook pastas according to package instructions. Drain, rinse and allow to cool. Reserve Mozzarella, Parmesan and Italian dressing. Toss all other ingredients

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in large salad bowl. Add 8 oz. of Italian dressing and toss. Refrigerate 6 hours or overnight. Just before serving (or leaving for the picnic!), add the Mozzarella, Parmesan and remaining 8 oz. Italian dressing. Toss thoroughly and enjoy. Crisp Salad with Cilantro and Lemon 1/4 C plus 2 T lemon juice 1 T extra-virgin olive oil 2 large apples, julienned 1/2 medium head fennel, cored and thinly sliced 3 large ribs celery, sliced (about 1 cup) 1/2 C cilantro leaves, roughly chopped or more to taste Coarse grained salt and cracked black pepper In a large glass bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings. Curried Potato Salad 6 C diced, cooked potatoes 1/4 C chopped green onions and tops 2 T lemon juice 1 t celery seed 1 1/2 t salt 2 t lemon juice 6 oz. jar marinated artichoke hearts, drained 4 hard-cooked eggs 1 t curry powder 1 C sour cream 1/2 C mayonnaise 1/2 t pepper Combine potatoes, onions, lemon juice, celery seed, salt and pepper. Separate whites and yolks of hard cooked eggs,

eating

al fresco

chop whites and add to potatoes. Toss lightly and chill. Mash 2 of the yolks, blend in curry powder, sour cream, mayonnaise and 2 teaspoons lemon juice. Pour dressing over potatoes, toss lightly. Sieve remaining yolks over top. Garnish with border of artichoke hearts, deep chilled. Picnic Puffs 3 C all-purpose flour, approx. 2 t active dry yeast 1 t each salt and pepper 4 T each milk and water 1/2 C butter 2 eggs Sliced cooked ham, chicken and cheese (mozzarella, cheddar, and Swiss all work well) 1 egg yolk, beaten with 1 T water

May 2007 11

1 head lettuce, chopped 1 basket cherry tomatoes or 3 tomatoes, cut up 1 bunch green onions with tops, chopped 8 oz. grated Cheddar cheese 1 green pepper, chopped 1/2 C black olives, optional 1 C kidney or red beans, drained 1 bag tortilla chips 1/2 C sour cream Brown and crumble hamburger. Season with garlic powder, chili powder and cumin. Layer tomatoes, olives, and beans over hamburger in a casserole dish. Season with salt, pepper and garlic powder or 2-6 drops of hot sauce, if desired. Sprinkle the grated cheese on top and bake until cheese is melted. Serve at room temperature over a bed of lettuce with tortilla chips on the side and a dab of sour cream.

In medium bowl, mix 1 cup flour, the yeast, salt and sugar. In small saucepan, heat milk, water and butter until warmed (butter need not melt). Add to dry ingredients. Beat at medium speed of electric mixer for 2 minutes. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in 1 1/2 cups flour or enough to make soft dough. Turn out on lightly floured surface. Knead until smooth and elastic. Place in oiled bowl, turning to oil top. Cover and let rise in warm place 45 minutes or until light.

Almond Glazed Sponge Cake

Punch down and shape into a roll. Cut off two thirds and shape into 8 smooth balls. Shape remainder into 8 smaller balls. Cover with bowl and let rest 10 minutes. On an un-floured surface, roll large balls to 6 inch circles. Press evenly into 8 (6 oz.) custard cups. Fill generously with ham, chicken and cheese, alternating slices. Pat out remaining balls to fit tops. Cut slits for steam to escape. Adjust on cups and brush with egg yolk mixture.

ALMOND TOPPING: In a small pan, mix: 1/4 C butter 1/4 C sugar 1/2 C sliced almonds 2 t flour 2 T milk

Bake below center of oven at 400 degrees for 20 minutes or until well browned. Serve slightly warm or cool. Mediterranean Bean Salad 1 (15 oz.) can kidney beans 1 (15 oz.) can garbanzo beans 2 C cherry tomatoes 2 carrots, thinly sliced 2 cucumbers, thinly sliced 1/2 red onion, sliced 3 T red wine vinegar 2 T olive oil 2 T lemon juice 1/2 t dried basil Rinse beans under cold running water for 1 minute to remove excess salt. Drain well. Combine in large bowl with tomatoes, cucumbers, carrots and onion. In small dish, mix vinegar, oil, lemon juice and basil. Pour over vegetables. Toss gently. Chill well before serving.

CAKE: 2 eggs 1 C sugar 1 t vanilla 1 C all-purpose flour 1 t baking powder 1/4 t salt 1/2 C milk 2 T butter

BUY LOCAL KEEP YOUR $$ AT HOME

CAKE: Beat eggs and sugar until thick and pale. Beat in vanilla. Mix flour, baking powder and salt. Add to egg mixture and mix to blend. Scald milk in small saucepan. Add butter, stirring until melted. Add milk mixture to flour mixture, mixing just enough to blend. Pour batter into a greased 8 inch spring-form pan. Bake at 350 degrees until top of cake is well browned and cake tests done when a wooden pick is inserted at center, about 35 minutes. Spread lightly and evenly with Almond Topping. Place about 6 inches below broiler until and broil until topping bubbles and browns, 3 to 5 minutes. Let cake cool on a wire rack about 5 minutes. Then loosen edge and remove pan sides. ALMOND TOPPING: Bring mixture to a boil, stirring. Spread warm over cake. The recipes above have been adapted and reprinted from the following sources: www.food.com www.cooks.com/rec www.allrecipes.com La Montanita Co-op Deli Staff

Taco Bake 1 lb. hamburger 1/2 t garlic powder 1/2 t chili powder 1/2 t Cumin

FRESH

EGGS from Beneficial Farms, at your, CO-OP!

fresh air

&FOOD

farming &

gardening

Corn

Ethanol

by Brett Bakker ecent USDA-based studies estimate that the US would have to convert all (that’s right: all) of our croplands into corn production to meet only 7% of our gasoline "needs." Since, presumably, we all still need to eat, it could never be a total conversion. But as trends indicate, we are increasingly comfortable with importing more and more food, rather than relying on ourselves as we once did.

ticides, weeds and pests eventually all develop resistance to the chemicals, requiring increased amounts. There’s no reason to believe Round Up will be any different. The jury’s still out on how readily herbicide resistance can spread to weeds. Similarly, synthetic fertilizers further weaken the environment. They can prop up nutrient-poor land to produce a crop but as the crop "mines" the remaining natural nutrients from the soil, conventional fertilizer doesn’t replenish

A scale of production large enough to feed us (oh, I almost forgot: to also feed the country that’s producing that food) and to fuel us will require large amounts of energy to run the farm machinery and for the factories that make that machinery. And for the factories that make the parts for the machinery. And for the extraction of the ores to make the metal that the parts are made of. And to run the factories that process the ores. And to run the earth-moving machines to mine the ores. And the factories that make the earth-moving machines. And… Large scale agriculture requires large amounts of fuel for the production and manufacture of massive amounts of fertilizers, pesticides and herbicides, all petroleum-based. Weed control in large scale corn production is achieved by massive amounts of herbicide, such as Round Up. Protecting the corn from herbicide damage is achieved by genetically-engineered Round Up Ready corn varieties; that is, corn that resists herbicide so the farmers can theoretically use all the Round Up they need. Thus far in the history of herbicides and insec-

May 2007 12 dle of a huge monocrop of corn? Its eerily quiet and still. Sterile. Devoid of life besides the crop itself. The strongest (and most emotional) argument for corn ethanol seems to be decreasing reliance on foreign oil. And putting partisan politics aside, although we’re told we fight against terrorism and not for oil, somehow when the subject of oil comes up, corn ethanol is a cause celebre for thwarting terrorism. Reducing dependence on oil (foreign or domestic) begins with reducing use. Why, as the American family gets smaller, do we need larger, less energy efficient vehicles and oversized housing? Why do we need new stuff when the old stuff works just fine, even if it looks a little run down? Even if we recycle or donate the old stuff, buying new stuff when there’s no need for it feeds our energy craving. Even recycling uses energy, sometimes more than the energy saved by recycling the stuff.

itchy green

thumb anything except nitrogen, potassium and phosphorus. These are essential nutrients for plant life but not the only ones. Soil bacteria, microlife and earthworms diminish and disappear altogether as they too need other nutrients in a healthy balanced soil. Soon, the soil is dead and merely serves as a medium through which to feed plants, sort of like dirtbased hydroponics. Dead soil is not attractive to birds and other animals, further breaking the natural cycle and interrelation of plants, animals, insects and people. Have you ever been in the mid-

If you read these rants with any regularity, every topic I pick spirals out into many others, each which can in turn spiral out ad infinitum. Everything is connected. This concept is exemplified in the Seventh Generation precept of the Six Nations Iroquois Confederacy: consider the impact of your decisions on the seventh generation yet to come. It’s not unique to the Six Nations nor does the number of generations matter, but similar concepts can be found in one form or another worldwide. In many ways the US is like an unpleasant guest at a global party, the guest that takes more than their share and either tramples on or soils the rest. So far, we’re still relying on the tolerance of our host to not kick us out.

PART

DRAGON FARM A SERVICE LEARNING CHARTER

ragon Farm is a cooperative venture of South Valley Academy, the Center for Educational Initiative, American Friends Service Committee NM, and the community. Students have named the farm for their school mascot. The Academy was begun in 2000 by a group of South Valley community members who wanted to challenge area youth and create opportunities for land based educational excellence. The school is a service learning charter high school open to all members of the community who participate in the school admission lottery. Currently the Academy serves 250 students, mostly from the South Valley.

CSA SCHOOL

Located on the SVA campus, the farm will supply fresh, organic produce for a healthier community as well as provide students lessons in sustainable living. La Montanita Co-op will also supply products as needed to ensure that well-rounded boxes are available to CSA members throughout the distribution season.

Don Bustos, farm mentor, brings 15 years of experience in running a certified organic truck farm and 10 years as a CSA on his Santa Cruz Farms in Espanola, NM. According to Don, "We farm according to the moon cycles, the sun’s energy, and with a little help from modern technology." The Dragon Farm CSA is part of the new integrated sustainablility curriculum implemented by the school and is a natural outgrowth of the functions of the Academy. Participating in the CSA supports local food systems, the local economy and supports environmentally friendly and sustainable organic food production. Utilizing acequia irrigation, as well as drip systems that connect to the ditch, the farm will help preserve water rights, optimal aquifer recharge and local cultural traditions.

People regularly ask if we grow dragons? The answer is "YES, we do! Dragon Carrots! From Seeds of Change seed as well as other drought tolerant and heirloom varieties that have long been gown in our region," says Priscilla Remke. Other seed is saved traditional varieties from longstanding New Mexico farms including the Santa Cruz Farm.

Members will receive a minimum of 20 distributions from approximately May through mid October. A sampling of produce (as seasonally available) includes beets, bell peppers, bok choy, broccoli, cabbage, carrots, chile, cucumbers, eggplant, green beans, herbs, okra, onions, peas, potatoes, radishes, salad greens, spinach, and tomatoes. Not yet certified organic, produce will be grown according to organic principles pending certification. The farmland on which the Academy is located has been fallow, with no pesticides used, for a minimum of 5 years.

Please come to their first open house on Saturday May 19th from 2-5pm. Join Defenders of Wildlife volunteers and help seed wildlife habitat at the Academy’s fields. For more information or to purchase shares please contact Priscilla at 453-3360 or e-mail premke@unm.edu. by Robyn Seydel

Open House Sat., May 19, 2-5pm

KUNM Special Program: 300 Years of Cuban Music Cuba is one country in the world where Ballroom music and dance has endured for three centuries, spanning 1590-2006. Hear how African, Native and European melodies and rhythmic roots intermixed in 300 Hundred Years of Ballroom Music & Charanga Orchestra; an independent radio production series that airs from April 7th to June 9th, on KUNM (89.9fm) from 2pm to 2:30 pm. For more information contact Emmanuel at 505-242-0686.

justice for all

CASAS

May 2007 13 a Therapeutic Farm

VIDA NUEVA

tal illness. As a community we have experienced local tragedies caused by those seeking but unable to find help for their mental illnesses. Homelessness has increased to some 5,500 individuals in New Mexico this year, many of whom experience mental illness. Families who seek mental health services, including basic mental health treatment, and outpatient and transitional residential housing have Casas de Vida found services to be severely inadequate. Nueva offers a

by Micaela Seidel, Casas de Vida Nueva, Albuquerque NAMI member n Albuquerque non-profit group, Casas de Vida Nueva, has been working to create a therapeutic farm based on sustainability and permaculture activities to serve people who suffer from mental illness. The group began operations four years ago due to a deep concern about needs for local housing and transitional care for mentally ill people.

Casas de Vida Nueva offers a safe, community living situation for people who are learning to manage their mental illness. Residents will have the opportunity to grow and cook organic food, utilize solar energy, and water recycling. They will work, learn, eat, care for animals and the farm together, creating a sense of interdependency and an experience of community. The farm will also offer traditional mental health therapies including psychiatric care and personal medication education. Residents will experience regular interaction with the stabilizing

safe, community living situation for people who are learning to manage their mental illness. processes and cycles of the natural world while having access to medical care and meaningful work, thus respect and healing of the earth will join the healing of the body and spirit. The Albuquerque community has become increasingly aware of the need for more preventive and therapeutic placements for those with serious men-

Farmworker Justice Celebrating Victories in a Continuing Struggle by Beverly Bell

“A

s a parent, if I know a restaurant has sold food contaminated with E. Coli., I would never, ever take my child there. But if I’m driving home, tired at the end of a long workday, with hungry kids in the car, I just might stop at a restaurant that I know violates labor rights somewhere down its supply chain." So says Greg Asbed, a new father and organizer with the Coalition of Immokalee Workers, a 3,500-member farmworker-run labor organization. So might a lot of people. Migrant and seasonal workers harvest the overwhelming amount of produce consumed in this country. Most of that harvesting happens under brutal conditions. Farmworkers earn an average of $7,500 - $10,000 per year, well below the federal poverty level. Tomato pickers typically must pick nearly two and a half tons per day to earn the minimum wage. Farmworkers are denied the rights to earn overtime pay, to organize, and to bargain collectively. The vast majority of these workers receive absolutely no benefits -- no health insurance, no sick leave, no vacation pay -- and lack the right to unionize so as to redress these conditions. In the most extreme cases, farmworkers toil in actual slavery, held against their will by violent employers. Some toil at gunpoint or are locked up at night. Workers may be forbidden to leave the farm, or to speak to anyone outside the camp. In the past decade for the state of Florida alone, there have been six federal criminal prosecutions for slavery, involving more than a thousand farmworkers. Other investigations are pending. Migrant Farmworkers: 2. Fast Food Industry: 0. The scrappy Coalition for Immokalee Workers (CIW), which runs on a few meager grants, is named for the Florida town where the group is based and where thousands of farmworkers sleep between trips to the field. CIW is beginning to change the conditions under which produce makes it to the nation’s plates. Exactly two years ago, the Coalition succeeded in getting Taco Bell’s parent corporation to raise wages (in Florida only) from $0.40 or $.45 per 32-lb. bucket picked (the going rate among all tomato growers for the past thirty years) to $0.72 to $0.77. Taco Bell agreed to a verifiable zero toler-

ance policy for modern-day slavery and to the right for farmworkers to participate, through CIW, in developing and implementing an enforceable code of conduct. For the past two years CIW has been attempting to get McDonald’s to address the pay and working conditions for their tomato harvest. Then CIW began to whisper that it was going to call a boycott against the leader of the $100 billion/year industry. Just days before thousands of farmworkers and their allies were to descend upon the company headquarters in Chicago to launch that boycott, McDonald’s agreed to every demand. On April 9, McDonald’s signed onto the same set of commitments as Taco Bell, and went even further. It will pay a penny more for each bucket of tomatoes picked in Florida, and will urge other fast food chains to do the same. Now CIW is turning its attention to Burger King. The Hands That Pick As monumental as these victories are, wages and conditions of farm laborers are still abysmal. Workers, most often vulnerable immigrants, unaware of even the few rights they have, are easily exploited. And they remain out of sight and mind of the consumer. Arguably the biggest movement in the U.S. today is the one advocating healthy, organic, locally produced, animal-kind, and earth-friendly food. While commendable, rarely do the sellers or consumers of that food include the element of human justice. La Montañita Co-op is an exception in including "fair" in the principles of "fair, fresh, local" towards which it strives. Even if you do not eat at fast food restaurants, it is almost inevitable that you consume food and beverages that involve gross exploitation. Just as the anti-corporate, pro-local movement is doing such a fine job of encouraging growers in sustainable production, so too we need to demand that all food everywhere, sold by every business, be harvested fairly and justly. For more information on how to support farmworker rights, log onto the Coalition of Immokalee Workers’s website at http://www.ciw-online.org. Beverly Bell is coordinator of the Other Worlds Collaborative.

You are invited to join Casas de Vida Nueva for a showing of the film "Out of the Shadow" and discussion. This film documentary chronicles filmmaker Susan Smiley's mother, Millie, who suffers from paranoid schizophrenia. Saturday, May 26: Film at 2pm/Panel Discussion at 3pm • The Guild Theater, 3405 Central NE, 255-1848

OUT OF THE SHADOW

Charlotte Back, one of the founding members of "Casas" and mother to a son who is learning to manage his mental illness has seen, first hand, what life in a therapeutic farm community can offer. In 1998, her son, Walt, spent some time at Gould Farm, in Massachusetts, which has been in operation for nearly 100 hundred years. "Walt really made progress at Gould. It was the first time he really accepted he had mental illness because 30 other people had it." Charlotte says, "They know they are not like other people, but like anyone else they want to feel that they belong to a community, to a group of people. They want to contribute." Consideration for the high desert ecology of New Mexico is high on the group's list of priorities. Currently, negotiations are in process for "Casas" to receive a land donation of 20 acres south of Belen where they plan to offer a living situation that will house 32 guests and 23 staff on-site. When they reach their goal, they will have created the first farm of its kind in the Western United States.

For more information contact Marjorie at 681-0074 or e-mail cvn@newmexico.com.

focus on

kids

May 2007 14

Kids Outdoors

Giving Old Bikes a Second Chance!

by Matt Luck o you have a bicycle that’s been sitting in the garage collecting cobwebs? Or maybe you’re thinking of upgrading to a new and improved bike. Before you toss the old one in the dump or sell it in a yard sale, consider donating it to the Albuquerque Community Bike Recycling Program.

The program is a not-forprofit, volunteer group that recycles bicycles. We take used bikes and parts, fix them up and make them rideable again. We then give away the rehabilitated bicycles, along with new helmets and a quick run through a safety course. Priority is given to those who need bikes the most, including children and low income communities in the city. Last year we gave out 248 bicycles, mostly to elementary schools.

So, consider giving your old bike a second chance, no matter how rusty or damaged. You’d be surprised at what can be repaired and how well an old bike can run with some new parts. We accept bikes and parts of ANY age and condition, as well as monetary contributions to cover the costs of tools and materials. And we are always looking for more volunteers who know a bit about fixing bikes. For more information visit www.communitybikerecycling.org. To arrange a donation or to volunteer contact: Richard Rivas, Director, 505-968-3444 (pager) richard@communitybikerecycling.org.

Donate your old bicycle!

BEAUTY WITH HEART

all flowers are from fair-trade organizations!

Waldorf Education May 4-6th

We also provide bike safety and repair demonstrations to public schools and adult groups such as St. Martin’s Hospitality Center. And we are committed to reducing our waste stream and attempt to recycle parts of bicycles that can no longer be safely used.

CO-OP FLOWERS

Children & Nature May 4-6th class of young grade-school children ambles through the seasons observing the changing landscape of nature. They measure the shadows of the southern trees as they increase daily as the sun moves further south in the winter. They measure the same trees’ shade as it recedes across the field as the sun marches higher in the spring sky. Plants die and wither in the fall. Buds burst forth in the spring. Worms work blindly to eat old plant matter and excrete rich soil matter to feed the plants as compost.

Children may miss these incredible works of nature. It is easy to walk on by without observing the awesome miracle of nature that breaks down plant matter and then regenerates it each year. The community needs a model of how to developmentally teach our children about nature, the complexity of society, and human nature as well. Daniel Hindes, an experienced Waldorf teacher, will be speaking in Albuquerque on May 4-6 at the Rudolf Steiner Center. He will give individual lectures and a day-long workshop. Daniel will share a sketch of teaching the developing child. He will share how these developmental needs are met with experiential methods, using storytelling, movement games, music, and natural seasonal and daily rhythms. Waldorf curriculum meets the child as they change from Kindergarten through the grades. Just as nature is an integrated whole, Waldorf education uses the whole in all subjects integrating through nature and arts the basic skills the child needs to awaken and learn in the world.

perfect for

Mother’s Day!

For more information about the Daniel Hindes workshop or about the groups forming to develop various Waldorf teaching and learning options for children and adults in Albuquerque, call Sally at 883-4815.

Today, we make choices to improve the quality of our lives and to maximize our health and vitality. We choose whole foods over refined foods. We stay active with yoga, walking, pilates and other exercises. For the health of both body and mind, the most talked about supplements today are Omega-3 fatty acids from fish oil. They keep our heart healthy, our mind sharp, and our mood great.* Supported by extensive research, Nordic Naturals has the freshest and purest fish oils available. We even make patented, fruit-flavored soft gels that will have kids asking for more! Balance your body today. . .try Nordic Naturals delicious Omega-3 fish oils and feel the difference.

3AVEã ONãTHESEã.ORDICãã .ATURALSãPRODUCTS ATã,Aã-ONTANITA

La Montanita 3500 Central Ave. SE • Albuquerque, NM * These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

La Montanita 913 West Alameda • Santa Fe, NM Demo! May 10th at the Santa Fe store

La Montanita 2400 Rio Grande Blvd. NW • Albuquerque, NM

community

forum

May 2007 15

Regional

N EW DIR E C T I O N

PAUL Ré D

a Vinci Laureate, Paul Ré has become internationally respected for his peace promoting art. Paul has received a dozen major awards including the UCC Legion of Honor and the World Lifetime Achievement Award. Paul Ré was born in Albuquerque, NM where he still resides. He earned a B.Sc. in physics with honors from Caltech in 1972 but felt that he could better express the beauty of science as an artist. For decades, he has worked to demonstrate how serene and elevating art can act as a model for living and inspire people. In keeping with these ideals, the Paul Re Peace Prize will be given to that UNM student, faculty, staff member or

retiree who has promoted peace, harmony and understanding among people of the world, both within and outwardly through tangible works.

C H IR O PR AC T I C

Nominations must be postmarked by August 1, 2007 for the Fall 2007 award. Include name, phone number and e-mail address on each page or item submitted. . Mail or deliver this completed form and all supporting materials to Chip Ware, Curator, Jonson Gallery of the UNM Art Museum. MSC02 1710 Albuquerque, NM 871311416. For e-mail submissions, the attachments must be in pdf form; e-mail to cware @unm.edu. Questions: Susan at 505-277-9604.

K elly Coogan D.C.

Information about the Peace Prize, Paul Ré and his artwork can be found at http://www.unm.edu/ ~JonsonG/Paul%20Re.htm

Peace Prize

SLEEPOUT: a BOX!

SPEND A NIGHT IN

RAISE YOUR AWARENESS OF HOMELESSNESS Saturday May 19th In 1996, a man named Bob organized the first Sleepout for the homeless in Wayzata, Minnesota. Since that time, the Sleepout event has spread across the country to raise money and awareness for homeless people. On Saturday, May 19, 2007, the Albuquerque Opportunity Center for the Homeless (AOC) will celebrate its third anniversary and hold its first Sleepout at the Center’s property at 715 Candelaria, NE in Albuquerque. People – Sleepers — will form teams, gather pledges to raise money for AOC and sleep out in the secure

BUILDING A CULTURE OF

he Building a Culture of Peace Conference, in Santa Fe on May 16-17 is an opportunity to reflect on the inestimable harm done in Iraq while creating an opportunity for a solutions oriented community dialogue. This global working conference will call together 500 local, national, and global peace leaders for inquiry and strategic thinking on the question: "What would it take to transform the current culture of violence in our society to a true culture of peace?" Peace champions scheduled for the plenary sessions are Arun Gandhi and Nobel Peace Laureates Rigoberta Menchu Tum and Jody Williams, plus the

516 ARTS Confessions of a Tapist

an exhibit of work by

Patrick Nagatani

Center parking lot. Teams from schools, churches and businesses are welcomed. A shelter design contest will be held for people to build a shelter out of cardboard, paper, string, tape and other materials. Entertainment, refreshments and other festivities will be held from 4 pm to 7 pm on and the Sleepout will begin at 7 pm and end with a free breakfast on Sunday morning. All children under the age of 18 must have adult supervision.

Chiropractic with an Ayurvedic Influence

3216 Monte Vista Blvd. NE, Suite A Albuquerque, New Mexico 87106 chiroveda9@yahoo.com ph 505.247.HEAL fx 505.247.4326

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MJB SPTFO

505 262-4801

Liarosen@earthlink.net 5SVNCVMM "WF 4& "MCVRVFSRVF /.

M&A Integral Feng Shui integral... essential to completeness -classical Feng Shui -flying star analysis -water dragon activation -“accupucture” for your home or office Bring peace & health to your piece of the earth. 505.239.8023 Loralee@SoftShui.com

As Albuquerque’s only year-round emergency shelter for men, the AOC has served 811 men and provided 23,100 bed-nights since it opened in April 2004. More info call Susan at 344-2323 or visit the AOC’s Website at www.abqaoc.org.

PEACE Dalai Lama by video. The Indigo Girls will perform on May 17th at the Santa Fe Opera as part of the event. The conference will be structured by "Peace Council" discussion groups on areas of special interest and supported by a special Peace Resource Group, consisting of prominent peace leaders from New Mexico and around the world, to help craft the moral, economic, political, and social themes needed for a social change movement. The conference will also include a Peace Fair, where organizations can share information about their activities. This conference is sponsored by the State of New Mexico, Department of Tourism. www.worldpeace conference.org.

L o s Po b l a n o s Organics

516 ARTS PRESENTS PATRICK NAGATANI’S CONFESSIONS OF A TAPIST IN THE DOWNSTAIRS GALLERY. Focusing on his series created over the past 23 years these mixed media pieces utilize photography, collage, painting and assemblage. Nagatani’s attention to the "Zen of material and process" is the inspiration for an accompanying exhibition titled Attention to Detail, featuring 12 artists using alternative, inexpensive materials. Exhibitions run May 26-July 21, 2007. Opening reception: Saturday, May 26, 6-4pm. More info: 505-242-1445 or 505-242-1445 Go to www.516arts.org.

ALL EVENTS ARE FREE

And a Group Exhibition: A T T E N T I O N T O D E T A I L

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