SUMMER: the Season of
ABUNDANCE Food-Shed
Update:
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t began in late May and early June; our Food-shed’s season of abundance. First we saw early spring greens, green garlic and if you were really lucky you got a big bagful of South Valley farmer Ron Breen’s fabulous spinach. Now summer is in full swing all around our eco-region and our farming Food-shed partners are sharing their abundance. Over the next two months you’ll be seeing a diversity of fruit and vegetables including: apricots, cherries, peaches, apples, melons, summer squash, parsley, green onions, carrots, salad mix, garlic, peas, leeks, green beans, tomatoes and more, from lots of great growers. You’ve already been eating spring greens and salad mix from Fred and Chris’s Livity Farm in Tijeras and we hope you will enjoy their bunched greens as the summer continues. We are looking forward to more salad greens and bunched greens from Gemini Farms in Las Trampas and a wide variety of vegetables from Paula Lugara, Joe Lipus and Becky Javernick, and also the Hobbs Family Farm, all from the headwaters of the Rio Grande, southern Colorado area. Heading south into New Mexico, Daniel Carmona and the Taos Community Farm will have greens and roots, Salavadore Corona will have an assortment of veggies and even further south Luz Hernandez in the Las Cruses area and B.J. Feeney will be bringing us our first of the season local tomatoes. Also coming into season and through our Food-shed project to a Co-op near you, will be New Mexico fruit. Beginning with cherries from Walt and Betty Lea’s Cottonwood Lane Orchard in Lyden (see story this
page) and Paula Lugara in Palisade Colorado on through the berry, peach, melon and apple season in August and early September. With each week gastronomic excitement builds as this season of abundance unfolds. Watch for the “Co-op Local” signs or our own “Beneficial Farms” eco-label signs on produce at all our Co-ops. And as always remember the delicious local goat cheeses, bread, milk and meat found in many cases only at your favorite Co-op location will round out your nutritional needs.
KNOW YOUR Farmer Walt and Betty Lea: Cottonwood Lane Orchards BY ROBYN SEYDEL ith the Rio Grande river flowing past on the east side and the mountain bounding it on the west, Walt and Betty Lea’s Cottonwood Lane Orchard, in Lyden, three miles down the canyon from Velarde, has to be one of the most beautiful places on earth. I had the great good luck of having Craig Mapel, New Mexico Department of Agriculture Development Specialist, take me up for a visit this spring just as all the fruit trees were coming near full bloom. I was definitely enchanted and can see why Betty says, “We just sit here and admire it.”
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Walt and Betty bought the place back in ’86 “looking for a new adventure” as Betty puts it and to have something to do when they retired. After they both retired in ‘93 they turned their 4 acres into a little piece of heaven. Using high density planting techniques they have about 370 peach trees, about the same number of apple trees and some thirty mature cherry trees with some new cherry tree plantings that won’t be producing for another two years. “It’s hard work but it’s tremendously satisfying,” says Betty. “We can grow a quality product that’s certified organic. When people get fruit off Cottonwood Lane they know they are getting a good product.” While Walt and Betty have never used chemicals on the land, they got registered organic
Run for the CO-OP Board Feel Visionary? Up for a Challenge? BY JONATHAN SEIGEL, BOARD OF DIRECTORS, NOMINATIONS AND ELECTIONS COMMITTEE ach year the Co-op holds elections for 3 seats (of the nine total) for the Board of Directors. The position is time consuming, profoundly important, and challenging. We discuss and articulate policy, and monitor the overall health of the Co-op as a social and economic organization; we most emphatically do not keep tabs on the price of asparagus or which brand of soap is selling best.
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The Co-op is a $20 million a year operation; we currently operate four stores: two in Albuquerque, one in Gallup, and one in Santa Fe. In the past year, we have opened a significant warehouse which is part of a larger initiative intended to develop and maintain a sustainable web of local suppliers – a part of what we’re calling our “food-shed.” As elected representatives of the 12,000 member/owners, the Board especially focuses on a vision and a strategic plan for the Co-op’s long term stability and success. The board’s work is both demanding and rewarding. We govern by means of a conceptual framework called “policy governance.” At our monthly meeting, the board reviews management’s work by examining performance reports and comparing them to policy standards we have established. When an initiative is desired by management, or if a problem exists, we examine the situation through the lens of these standards. We call them “ends” (goals) and limitations, and only by adjusting these boundaries do we adjust the direction of the Co-op. We leave day-to-day operational details to the General Manager and his team (that’s the
Each month in the pages of this Co-op Connection News we are honored to be able to feature articles on the above mentioned farmers and other local growers in our new Know Your Farmer Special Series. BY ROBYN SEYDEL
people you see every day as a shopper); we keep tabs on the stores on a monthly basis through formal reporting. We attend to many details through committee work as well – smaller sub-groups of the board develop specific proposals for consideration by the board as a whole. We also engage in training workshops in order to better understand ourselves and our role in the organization and the organization’s role in the community. The board also tries to maintain at least an hour per month for long range visionary discussion on a broad range of topics; of late we have been focusing on “sustainability” as it relates to our continuity in the retail food business, and our ever-evolving role in our community. We invite guest speakers and prepare by reading material targeted at the month’s discussion topic. In addition, board members attend various public functions (Earth Day; Garden Party) and intermittently develop other public /member involvement; last year we held a fascinating dinner/roundtable discussion dubbed the “World Café.” Overall, board members are expected to spend the equivalent of about three hours a week on board duties, including committee work, community work, trainings, and workshops, and other meetings and activities. In exchange, board members’ households are entitled to an 18% discount on
some years back (registered organic means the grower sells less than $5000 of product a year) and went for full organic certification two years ago as the orchards came into full maturity. Before they planted their orchard they spent several years growing cover crops to prepare the soil. Now beneath the trees there is a gorgeous clover carpet that both keeps the weeds down and feeds the soil. They use a variety or organic methods to keep their crops healthy, and insect free; no small feat as some other orchards in the valley use conventional chemicals. And their borderlands are carefully planted with natural barriers that also provide wildlife habitat. “It’s been a tough year for fruit,” says Betty. “We had to use our under tree sprinklers and the wind machine 13 different times to protect the trees from frost this spring. Then we had a bad hail storm in early June.” This month, Co-op shoppers can enjoy a variety of cherries including Queen Anns (sweet yellows) Vans, Hedelfenger, Bings and Raniers thanks to their participation in our Co-op Food–shed project. The Co-op Food-shed truck will be stopping by Cottonwood Lane Orchards and bringing their fresh picked fruit to all Co-op locations. And with a little luck, good weather and the fine stewardship of the Lea’s hopefully we’ll have some peaches and apples a little later in the season. Look for Cottonwood Lane Orchard cherries at all Co-op locations during July.
purchases (the same as workers receive). Board members are expected to serve a three-year term. We seek board members from diverse backgrounds and age groups, with a variety of skills including business, grass-roots community, environmental, or social, involvement, agriculture or production, or other areas related to the Co-op’s current (and future!) direction. Prospective candidates are encouraged to visit our (always open) monthly board meetings (check newsletter or website for specific dates) and location. If you’re interested in running for a position, you may pick up materials at any store, starting mid-July. Or you may contact us at bod@lamontanita.com.
your CO-OP... wants
YOU Candidate Packets
available at all co-op locations in mid-July Candidate Nomination Submissions
Deadline: Sept. 24th BOARD ELECTIONS: NOV. 1-14 2007
fair
food
focus on food
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
JUST BY
HARVEST
BEVERLY BELL
across the country, where workers don’t fare much better than on conventional farms. True, workers on organic farms are spared exposure to harmful chemicals. But a recent survey of organic farmers in California found that two-thirds of growers do not offer any benefits to their workers. Another California study found that organic farmers widely oppose any requirement to pay benefits or to allow farmworkers to organize.
What single thing could change the US food system, practically overnight? idespread public awareness – of how this system operates and whom it benefits, how it harms consumers, how it mistreats animals and pollutes the land, how it corrupts public officials and intimidates the press, and most of all, how its power ultimately depends on a series of cheerful and ingenious lies.” - Eric Schlosser, author of Fast Food Nation
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The recent victory won by the Coalition of Immokalee Workers, in which McDonald’s committed to dramatically improved wages and rights for pickers of its tomatoes (see Co-op Connection, May 2007), provides more visibility and leverage to put human and labor rights into the sustainability equation. The work of that Florida-based farmworker organization will soon be strengthened by a new national initiative with a base in Albuquerque. Launched just last month, Just Harvest from Field to Fork is hell-bent on engaging the food and agricultural movement to ensure that sustainability includes rights for those who plant and harvest. Just Harvest will use education, media, and coalition-building to raise U.S. consciousness about the injustice experienced by farmworkers. In conjunction with the Coalition for Immokalee Workers, Just Harvest will work to translate that consciousness into sustained political activity to win higher wages, better benefits, and expanded rights for farmworkers.
Eric Schlosser has his finger on a pulse that is critical to the lifeline of people and the planet. However, there is an additional component that is so obscured from public view that even Schlosser leaves it out: the rights of those who plant and harvest our food. This is an army of invisible migrant farmworkers who pick almost all of domestically grown produce. They are almost invariably Latin American and Caribbean immigrants who may be unable to demand their rights because they are undocumented or because they don’t know what rights they have. And those rights are not many. Farm labor is not covered under the National Labor Relations Act, and therefore the workers cannot form unions or bargain collectively. They did not even have the right to minimum wage until a couple of decades ago, long after other professions in the U.S. were covered. And to make minimum wage, the typical tomato harvester must pick the weight of an elephant each day.
“We dream of receiving the respect that human beings merit. We dream of maintaining our families with dignity, of offering them the future that has been denied us for so long. Let’s plant that dream like a seed and make it grow.” So says Gerardo Reyes Chávez, farmworker and organizer with the Immokalee Coalition.
While farmworkers may be invisible, the food they pick is increasingly on people’s minds. The movement toward local, organic, non-corporate food is rapidly burgeoning across the U.S. It takes many forms, such as La Montañita Co-op’s ground-breaking efforts to create a sustainable regional food-shed.
That is the dream and intent of Just Harvest, too. We know that it is for many a Co-op shopper, too. If you want more to learn more, become involved, and/or make a donation to this effort, please contact justharvest@gmail.com.
Sustainable agriculture is sometimes called a threelegged stool standing on three Es: economy, environment, and equity. Yet equity is often left out of the equation. This is true even on most large organic farms
EQUAL EXCHANGE
Beverly Bell is coordinator of the Other Worlds collaborative, and cofounder and adviser to Just Harvest from Field to Fork.
FAIR TRADE
A VISION OF FAIRNESS TO BY
FARMERS
?
A
closer connection between people and the farmers we all rely on was the vision that the three Equal Exchange founders — Rink Dickinson, Jonathan Rosenthal, and Michael Rozyne held as they began meeting in 1986 to discuss how best to change the way food is grown, bought, and sold around the world. The three, who had met each other as managers at a New England food co-op, were part of a movement to transform the relationship between the public and food producers. After meeting once a week for three years they had a plan for a new organization called Equal Exchange that would be a social change organization helping farmers and their families gain more control over their economic futures, educate consumers about trade issues, provide of high-quality fairly traded foods and was controlled by the people who did the actual work. Café Nica: “The Forbidden Coffee” For their first fair-trade product they chose Nicaraguan coffee — which they called Café Nica — as the first Equal Exchange product for a few reasons. In 1986, the Reagan administration imposed an embargo on all products from Nicaragua’s Sandinista government. Importing coffee beans from Nicaragua would demonstrate solidarity with the fledgling people's movement and would challenge U.S. trade policies. Equal Exchange brought Nicaraguan coffee into the U.S. through a loophole in the law. If the coffee were roasted in another country, it could be regarded as a product from that country, and therefore legally imported into the U.S. A friendly Dutch alternative trade organization stepped forward to offer assistance with the brokering and roasting.
Photo credit: Bobby and Diann Johson, pecan farmers with Southern Alternatives Photo by Erbin Crowell
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EQUITY
Alerted to this symbolic action, the Reagan administration tried to stop the tiny organization. Officials seized Equal Exchange’s Nicaraguan coffee as soon as it arrived in the port of Boston. During their first two years of business, the founders spent many days, with trade lawyers at their side, doing battle with customs officials. Each time the coffee cargo was released it was a small victory. Cocoa and Chocolate Join the Mix Over the years Equal Exchange added a variety of products to the mix including tea, cocoa, chocolate and nuts. Their worker owned cooperative is nearly 80 worker/owners strong, with a broader network that includes 400 loyal investors, more than 300 food cooperatives, hundreds of cafés and other stores, and more than a million consumers. But the growth of Fair Trade has not come without profound challenges. The acceptance of large plantations and corporations such as Nestlé into the Fair Trade labeling system calls into question the very underpinnings of the fair trade certification. Like the organic movement and the sustainability movement, over the next few decades, Equal Exchange needs to engage and collaborate with like-minded partners and stakeholders throughout the Fair Trade system to continue to transform how business is done. Look for Equal Exchange, cocoa, chocolate bars, and coffee in bulk and vacuum packs at all Co-op locations. Try new Equal Exchange snacks. These “Domestic Fair Trade” products, including Organic Dried Cranberries, Roasted Pecans, and Organic Tamari-Roasted Almonds, are sourced from family farmers and farmer co-operatives right here in the US.
July 2007
agua es vida THINK GLOBAL
DRINK LOCAL
Part 5 in the series BY MICHAEL JENSEN, AMIGOS BRAVOS n order to get new water, Albuquerque – or any other municipality or developer or farmer in the state – has to get rights to water and have transfer of those rights approved by the Office of the State Engineer (OSE). In the 1990s, based on the developments already platted (permitted), Albuquerque developers would have had to have gotten every single water right in existence in the Middle Río Grande (MRG). That means that every current holder of a water right in the MRG – with the exception of the Pueblo nations - would have had to give up their water to support permitted future development.
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Agriculture – including small family farms such as those in the South Valley – would disappear. So likely would large sections of the Río Grande Bosque and probably much of the river itself. This scenario doesn’t include new developments like Mesa del Sol (90,000 people) or the proposed “Rio West” on the Atrisco land grant west of Rio Rancho, or scores of smaller developments scattered across the area that are in various stages of planning. The situation isn’t peculiar to Albuquerque. A few years ago, a former State Engineer said that the state had promised four times more water rights (“paper water”) for housing, businesses, and agriculture than there was real water (“wet water”) to meet the needs. Meanwhile, the OSE continues to grant water transfer permits despite the fact that only about 20% of the state’s water rights have been settled in court, and the OSE doesn’t fully know who legally owns water rights. Albuquerque believes it has a card up its sleeve: the San Juan-Chama (SJC) “drinking water project.” Never mind that the original agreement allowing New Mexico to get just over 100,000 acre feet per year (afy) of San Juan River water was so Albuquerque’s share (just over 48,000afy) could offset over-pumping of the underground aquifer. Since Albuquerque decided that it wanted to use its SJC water for drinking, the Office of the State Engineer agreed to let the city take an additional 47,000afy of “native” Río Grande water to use for recharging the aquifer. The catch: the City has to get its per capita daily consumption down to 150 gallons per day (gpd), and has to replace the native water it diverts with an equal amount of treated city wastewater 16 miles downstream. The actual amount of native Río Grande water diverted depends on how much water is flowing in the river (which may not be much in a prolonged drought or the impact of climate change). Meeting the conservation target Albuquerque has come a long way from the days when it used over 250 gpd. Since implementing its conservation program in 1995, Albuquerque’s water use is down to 165 gpd, according to the Bernalillo County Water Utility Authority (WUA). However, people in the city still haven’t completely gotten the message on conserving water. During Albuquerque’s driest winter in over a century, 2005-6, residents actually increased water consumption by 12% over the previous winter. On a more positive note, Albuquerque use dropped 4.2% from the previous year over the course of the first 9 months of 2006 – due almost entirely to the wettest summer on record. Still, in 2006 the WUA authority said that they planned on reducing city water use by 10% over the next 10 years. This means that Albuquerque wouldn’t meet its mandated 150gpd until 2016. What will have been point of the “drinking water project” – recharging the aquifer and building the basis for a sustainable water future?
Mayor Martin Chávez told the local media that he was “the happiest mayor in the world” and that the prize represented “an entire people seeing a problem and addressing it successfully.” Water use comparison Despite the tremendous strides Albuquerque has made in reducing its per capita water use, where does the City stand in comparison with other water users? As a state, New Mexico does not do too badly among other arid Southwestern states. (SEE THE CHART BELOW) But Albuquerque still has a long way to go. By comparison, while the city uses 165 gpd, Santa Fe’s per capita water use is 108 gpd. In Albuquerque, about 90 gpd is for home use, according to the Water Utility Authority. In Europe, the average home and small business consumption of water is 47 gpd (1995 figures; http://reports.eea.europa.eu/ binaryeenviasses01pdf/en/envi asses01.pdf). What does Albuquerque really need? If Albuquerque reduced its use to something closer to Santa Fe’s use – say to just 125 gpd – the city could reduce its annual water budget by over 22,000 afy, which is almost half the San Juan Chama water or half the native Río Grande water it wants to divert to recharge the aquifer.
So, what does Albuquerque really NEED? First, Albuquerque needs, as the Mayor proudly declared last year, “an entire people seeing a problem and addressing it successfully.” Albuquerque needs political leaders from across the spectrum who aren’t afraid to talk about growth limits.
“Technological and conservation options for augmenting or extending water supplies – although useful and necessary – in the long run will not constitute a panacea for coping with the reality that water supplies in the [Rio Grande] River basin are limited, and that demand is inexorably rising.” Next: What can be done? More info contact Amigos Bravos at www.amigos bravos.org
Per-Capita Use in Arizona,
California, Nevada,New Mexico, and Utah 1970 147 231 285 126 290
1975 207 182 306 205 296
1980 213 186 316 236 334
1985 230 184 323 240 —
1990 200 218 326 226 285
Santa Fe
Most of all, Albuquerque – like cities and states across the arid Southwest and West – needs to comprehend the profound significance for the city and the region of a message from the 2007 Colorado River Basin Water Management study (http://www.nap.edu/catalog/11857.html; discussed in part 2 of this series):
PART 1965 145 198 346 163 301
Gallup
Of course, this target isn’t on any policymaker’s agenda. It is also clear that even achieving this substantial conservation goal would not satisfy the city’s current water deficit, let alone meet the future deficit from continued growth.
The happiest mayor in the world In December 2006, Albuquerque won a World Leadership Award, an international prize that honors cities showing “exceptional imagination, foresight or resilience in dealing with major challenges.” Cities nominated themselves; Albuquerque won for its efforts “to ensure a water future.”
State AZ CA NE NM UT
Valley
1995 208 228 344 226 308
2000 206 184 325 225 269
5
1960-2000 Average 195 201 321 206 298
In gallons per day. Dashes indicate no data. Averages calculated separately. http://cals.arizona.edu/AZWATER/awr/julyaugust04/USGS.Supplement2.web.pdf
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 July 2007
3
summer TIPS FOR
like
sizzle
July 2007 4
GRILLING
a PRO
STEPHANIE CLAYTON rab your favorite meat and veggies and take your summer cooking outside for flavorful, healthy, summer grilling. A few tips will get you on the right track, and remember practice makes perfect. Get creative! Make your own marinades and sauces for a truly special taste you can’t get anywhere but your own backyard. Here’s how to get started. BY
meat to desired thickness and size and you’re almost ready. Salt, pepper and oil veggies, marinate meats, and leave fruits alone. Kebabs are the best of both worlds so long as you use metal skewers or soak wood skewers so they don’t burn
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it, the better. Thick cuts of meat need several minutes on each side, while even thickly sliced vegetables can be ready in literally two minutes. The more you flip and move your grilling subjects, the more moisture you will force out of them. Always use a spatula or tongs instead of grilling utensils that pierce. If you puncture your meat, you again will make it easier for juices to escape and you might also contaminate the inside of the meat with bacteria if you use a grilling fork that was inserted into a raw piece of meat again after it has cooked. Give enough space around each piece, keep the lid on, and flip only when it’s time. Grilling is certainly a “less is more” activity.
Prepare and PRE-HEAT YOUR GRILL Simple, but effective! If your grill isn’t clean – whatever you cook might have flavors left-over from your last grilling adventure. You wouldn’t cook in a dirty pan, so scrub off your grate and wipe down with some vegetable oil for a clean slick cooking surface. Also meat, veggies, fruit – in short anything you put on the grillwill have a shorter cooking time, less moisture loss for a juicer, tastier finish, and those lovely clean grill marks if you preheat. The smallest steps in preparation yield huge results, so once your grill is clean, oiled, and hot, you can really get the most from your soon to be grilled meal.
Prepare YOUR FOOD Just like your grill, your food will only benefit from some preparation. Use fresh ingredients, or completely defrost frozen ingredients to room temperature before seasoning. Wash fruits and vegetables, cut
Let it SIT
like matchsticks. The sugars in fruit will caramelize in the heat and veggies will soften and their flavors will peak. If you’re cooking for a crowd, make note of preferences regarding done-ness. Rare and well done might not be very different in terms of time on the grill, but on your plate it makes all the difference in the world.
Get it ON THE GRILL Well what are you waiting for? After all that preparation, you get to relax for a little bit. Once you place everything and hear that tell-tale sizzle, leave it alone. The desire to flip and poke and “just check” is hard to resist, but the less you fiddle with
Don’t cut into meat right away. Let the juices settle and remember that fruit has a high water content and gets very hot on the grill. Allow your grilled goodies to cool, which gives you plenty of time to get a refreshing drink and start serving yourself some accompaniments.
Lastly, KEEP YOUR FOOD SAFE Grilling is laid back and certainly a lot of fun, but be smart about how long your food is kept out and store it correctly. Refrigerate promptly after two hours at room temperature and avoid mixing meats and vegetables when storing. Grilled leftovers go great tossed in pasta, in a salad, and even a pasta salad. Be creative and remember just keeping a few simple things in mind when grilling will really make a good thing even better. Happy grilling!
Local Product Spotlight POLLO REAL
French Label Rouge
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or the past 12 years Pollo Real has been New Mexico’s premier pastured producer, featuring Chicken, Heritage Turkeys, Ducks, and Farm Fresh Eggs. Pollo Real is currently farming the famous French Label Rouge breeds of chickens: Red Ranger and Gourmet Black. Label Rouge is a procedure and protocol used for the production of gourmet chicken used in France since 1960. Both the sanctioned breeds and the procedures produce a superior tasting bird that is vividly distinguishable from conventionally raised chicken. Label Rouge requirements include: approved genetics, non-medicated feed, no animal by-products, no growth stimulants, no de-beaking, fed organic grains, raised outdoors on organic pastures, minimum life span of 12 -14 weeks, on-farm processing and rigorous testing standards for viruses and diseases Perhaps the most important of these requirements is genetics. The Label Rouge process uses slow-growing birds that take at least three months to reach maturity in contrast to
the six weeks allotted for industrial hybrids.These hearty and active birds tend to range far and thrive as they graze in the fresh pastures at Pollo Real. Living longer and growing outdoors, the chicken not only has an improved flavor but a firm and pleasing texture as well. Pollo Real’s French Label Rouge Chicken are exclusively available at La Montanita Food Co-ops, at the Santa Fe Farmers Market, and at Santa Fe’s finest restaurants. Pollo Real now has created a C.S.A. (Consumer Supported Agriculture) in Santa Fe. A CSA fosters a healthy relationship between farmer and consumer with many benefits to both. For more information either on French Label Rouge or the Pollo Real CSA contact them at: polloreal@zianet.com or call 505-838-0345.
Get ’em at your CO-OP!
Grocery Spotlight Thick and Sticky: BLACK’S BBQ SAUCE It’s a Family Affair he Black family started making BBQ sauce in the late 1970's, when Mike Black experimented with a basic BBQ sauce recipe he learned from his father-in-law. Mike was only in his late twenties, but he already had a knack for BBQ. Growing up just outside of Kansas City, there were always plenty of occasions to break out the grill or the smoker for large family gatherings at his parents home in Independence, Missouri. When he found the right combination of flavors, everyone agreed that he had made something special. Friends and family alike told him for years he should bottle it and sell it.
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While Grandpa Black never did, son Michael, who also had the BBQ knack and “loved the sauce,” began to show a strong interest while at UT/Austin. Surrounded as he was in those
days by Texas BBQ - pit style, where the smoke is thick with mesquite, and the sauce is thin and runny with loads of vinegar — he just knew he had to share some of his family’s thick and sticky sauce. And the rest, as they say, is history. Now, Conrad Black, third generation, at the ripe old age of 18 months is already looking to take over the stir handle. This family business, run by Michael and his wife Karen, bottles what’s got to be the finest sauce this side of Grandpa Black’s kitchen, right here in Albuquerque. They try to source their chile and other ingredients locally whenever possible. Right now both the Nob Hill and Valley locations carry their Black’s Thick and Sticky BBQ Sauce and their spicy Meat Rub. Now all of New Mexico can enjoy that famous old family recipe. Perfect for this grilling season, give this delicious sauce a try!
summer
sizzle
SEAFOOD
July 2007 5 SUSTAINABLE Seafood
WATCH
C
an’t get to the beach this year? Set up your umbrella, fill the kiddie pool, light up the grill and let the aroma of fresh grilled fish transport you to your dream beach as our desert skies put on a light show at sunset. To make sure you are keeping our seas sustainable use the Seafood Watch Sustainable Seafood Consumer’s Guides available at all our Co-op locations to pick fish or seafood that has been harvested or farmed in a sustainable manner. Seafood Watch is a program of Monterey Bay Aquarium designed to raise consumer awareness about the importance of buying seafood from sustainable sources. They recommend which seafood to buy or avoid, helping consumers become advocates for environmentally friendly seafood. They also partner with the Seafood Choices Alliance where, along with other seafood awareness campaigns, they provide seafood purveyors with recommendations on seafood choices.
department adopted a "sustainable seafood" policy and their list evolved into the Seafood Watch pocket guide for consumers.
As a member of Seafood Watch, the Co-op only sells SUSTAINABLY harvested seafood and fish
The Seafood Watch project began a decade ago when Monterey Bay Aquarium developed a list of sustainable seafood as part of their 1997-1999 "Fishing for Solutions" exhibit anticipating visitor questions about making better seafood choices. Their Portola Cafe restaurant and husbandry
Fish Facts: a member profile
Some of the key issues in the evaluation of a fishery’s sustainability quotient include the level of by-catch observed, the fishing methods and their impact, if it is farmed—how it is farmed, and how well the fishery or aquaculture operation is managed. With nearly 75% of the world's fisheries either fully fished or overfished, these issues are more important than ever. Seafood Watch believes that seafood from sources, either fished or farmed, that can exist over the long-term without compromising species' survival or the health of the surrounding ecosystem is sustainable. They favor conservation of the resource in the face of scientific uncertainty. La Montanita Co-op is honored to be a member of Seafood Watch. All fish and seafood sold at the Co-op meets Seafood Watch’s guidelines for sustainability. Their Consumer’s Pocket Guides are available at Co-op meat counters. For more info go to www.mbayag.org
Mexico Wholesale Seafood (not to be confused with Nantucket Shoals Seafood Market) know their trout. And salmon, grouper, mahi-mahi, crab, to list only a few of their 150 seafood products. And because most everyone in the company is a native New Mexican, they’re committed to making great fish available here.
a true fish tale pon moving to New Mexico from the glorious coastlines of South Florida and Maine, I was mourning a great loss. With beautiful mountains and desert landscapes, I was not at a loss for breath-taking scenery, but instead the fresh fish I had gotten so accustomed to. Lucky for me, I was promptly educated on the huge variety of fresh fish available at the Co-op. I was reminded that the salmon I enjoyed on the coast (unless I had been on the coast of Alaska) would be just as fresh, healthy, and flavorful when purchased here. It made sense, but I still clung to the romantic idea of eating fish by the sea. Ken, owner of Nantucket Shoals New Mexico Wholesale Seafood had a big job ahead of him in convincing me otherwise. “Sure a few years ago that might have been true, but since then a lot has changed and the high quality fish we bring in is top notch,” Ken informed me.
A smooth operation that prides itself on high quality, fresh product, and works with its providers to ensure sustainable and responsible fishing practices, Nantucket Shoals New Mexico is really what fresh and fair food is all about. Ken picks up shipments at the Albuquerque airport early in the morning, which then get packaged and delivered same day, so the restaurant owners and Co-op locations that Nantucket Shoals New Mexico services can always be sure that they are getting the freshest ingredients possible. And that’s what good food and good health is all about.
At one of their tastings at our Nob Hill location, I started seeing things their way. With a sampling of freshly prepared bite-size morsels coming my way, I was in no position to argue, but it was when I tasted the undeniably light fresh flavor of good quality seafood that my mind was made up. I asked them how it was possible to have such a variety of fresh, sustainably farmed, high quality seafood available at such reasonable prices and was very pleased with their response. Having been in the seafood business here in New Mexico for over 23 years, establishing lasting relationships with local restaurant chefs and making a commitment to being a small highquality wholesale provider, the folks at Nantucket Shoals New
Fish is a great source for protein, healthy fats and oils, and “is eaten by so many people all over the world in so many ways, there’s not really a way to go wrong,” reminds Ken. He sites one of the greatest advantages of cooking with fish is experimenting. He also says that “fish is great fast food.” In minutes you can have a quick and delicious refreshingly light summer meal. Check our recipes for Grilled Fish with Tropical Fruit Salad or go the
U
Canyon River Beef
T
Winters can be tough up there in north eastern New Mexico, so Alan supplements their graze during that season with some alfalfa hay and certified organic corn, soy and wheat. To make sure the cows are never con-
pasture fed, organic
simple route and season with some salt and pepper, fresh lemon or lime, and olive oil and bake until fully cooked, but still moist. A treat that has been shown to improve health if used to replace red meat even just once a week, fresh high-quality fish brings lots of goodness to your table. Serve your freshly prepared
fish with a summer salad and some whole grains like quinoa and you’ll have a balanced, scrumptious summer meal that’s hard to beat. You can have your mountain views and eat your fish and seafood too! For more tips on how to prepare and serve fish check out www.nantucketshoalsnmwholesaleseafood.com. In their recipe section you will find a variety of flavors and preparations tailor made to suit the different kinds of fish and how they are best prepared. Try your hand and your taste buds will thank you. BY STEPHANIE CLAYTON
Nantucket Shoals: Wholesale Seafood
Local Product Spotlight: he Canadian River’s headwaters form in the mountains and classic western landscape around Raton. Located just 90 miles to the southeast is the Canadian River Ranch, home of Canyon River Beef. Everyone who tries this local, pasture fed, certified organic beef raves about its texture and flavor. Ranch Manger Alan Lackey says, “We believe the key to high quality meat, in addition to the very best nutrition, is a non-stress environment. We try to do everything we can to do it right for our animals; to make the most delicious, healthy meat possible.”
The choices we make as consumers drive the seafood market place. Our purchasing power can make a difference by supporting those fisheries and fish farms that are better for the environment, while at the same time relieving pressure on others that are not doing as well.
L o s Po b l a n o s Organics
fined and “completely range raised,” he takes feed out to the cows. First certified organic in 2003 Canyon River Beef owners Ted and Shirley Boucher are dedicated to raising cattle in a sustainable manner. Their 10,000 acre Canadian River Ranch is managed both for environmental stewardship and for the well being of their 220 head of cattle. Canyon River Beef—it’s fresh, it’s pasture fed, it’s certified organic, it’s local! Get Canyon River Beef at La Montanita Co-op locations and at select area Farmers’ Markets. For more information or to special order larger quantities or select cuts call Gino at 505-265-4631 in Nob Hill, Nick in the Valley at 242-8800, Grace in Santa Fe at 505-984-2852 or Tracy in Gallup at 863-5383. Please give our staff at least one week (7 days) notice for special orders for your summer events.
sign up online www.NMOrganics.com or call
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co-op news
July 2007 6
DESERT BOUNTY FARM: More Food From Less Land and Water water system with 3,000 gallon holding tanks and regularly recycles the water through his RO system and out to the plants. “ It’s really extremely efficient in terms of resource use,” says B.J.
Know Your
Farmer
BY ROBYN SEYDEL .J. Feeney retired to New Mexico a few years ago and since then he’s been a very busy man. Growing food had been a hobby, while he was working, now it’s a full time passion. Inspired by his son’s interest and degree in horticulture (his son went on to get a Masters and is now an army chaplain) B.J has been building greenhouses and experimenting with a variety of veggies. This year we avid tomato lovers are going to be able to enjoy the benefits of all that effort, as he begins to harvest his hydroponic tomatoes. And in the future, only time will tell what “bounty” his greenhouses will produce.
tasty tomatoes
B
A big believer in hydroponic methods, B.J. points out that hydroponics can “grow equal amounts of food on 1/10th the land with 1/6 the water as regular dirt farming methods.” He says, “This method is not new. The hang-
Right now he’s got five rows of 63 buckets with two tomato plants in each bucket and is hoping to produce lots of great tasting fresh tomatoes. He picks them at all stages, green, first blush and fully ripe for area’s growers markets and the Co-op. “There is a great market for green tomatoes,” he says. And I agree thinking back to some delicious fried green tomato dishes I’ve made. At one point he grew 1100 heads of lettuce in a 65 by 15 foot space, with a lettuce harvest every 30 days; that could make winter salad eaters pretty happy.
ing gardens of Babylon were really the first experiment with hydroponics. But the technology has improved a bit since then,” he says with a chuckle in his voice. “Back in 1945 the Air Force built the first hydroponic farm out on one of the small coral islands in the Pacific to get fresh vegetables to their troops and NASA scientists are experimenting with it for fresh food for astronauts. In the last ten years the technology has really bloomed.” While he is still doing research to find the best varieties and crops for seasonal production, this year we will see an abundance of 6-9 ounce tomato fruit from his greenhouses. He uses a reverse osmosis
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The bumblebee hives he keeps in the greenhouses pollinate the flowers. He is impressed with how hard the bees work pointing out that one bumble bee can pollinate 10,000 flowers a day and can fly as much as 12 miles a day. “They just keep their eye on those yellow tomato flowers and don’t get distracted the way honey bees do.”
Our Food-shed trucks will be stopping at Desert Bounty Farm greenhouses during our weekly southern New Mexico route. Look for Desert Bounty tomatoes at your favorite Co-op location.
By Tamara Saimons, for the Board of Directors
D
uring a recent board retreat, we played a game that we thought would be simple. We lined up in 2 rows facing each other with about one foot between us so that our hands touched. The facilitator then gave us a long, light tent pole and we all had to work together to lower the pole to the ground. Some of us smirked. Clearly, this would be easy mush. We’re used to working together and really, how hard could it possibly be in our little group to lower the tent pole to the ground in less than a minute? As it turned out, we were flummoxed and humbled. What we thought would be an effortless directive turned out to be an exercise in controlling our consternation as we repeatedly tried and failed to perform this seemingly simple group task. The game of cooperation is not so simple after all, even with a compatible group tasked to do a child-level activity to complete an objective in which we’re all interested and invested. As a board directing the future trajectory of La Montanita, we want to learn about how we can develop the tools to practice and manifest the values that are intrinsic to our mission as a food Co-op. To that end, we’ve allocated an hour of the monthly board meeting to dialogue about topics we feel are relevant to the Co-op’s continued health, and because they are inseparable, the health of the communities we live in. The movement toward sustainability is a little like the effort to lower the tent pole. On the board and in the community of Co-op members, sustainability is a value that arises again and again as a desirable process and outcome. But how do we get there? How do we measure what that looks like and what specific tools can we use to achieve it?
At the May board meeting, we discussed a chapter from the book Limits to Growth, the 30-year Update, titled, “Tools For the Transition to Sustainability” by Donella Meadows, Dennis Meadows and Jorgen Randers. The authors frame the article by reviewing the many ways in which humankind has had to adapt to previous massive changes like the Agricultural and Industrial revolutions. They say we are now in the beginning of a third revolution, the Sustainability revolution. The five tools for transition they refer to are Visioning, Networking, Truth-Telling, Learning and Loving. Admittedly to some, including the authors, this may appear to be a feeble sounding list- a collection of soft fluff that is impossible to quantify and hopelessly vague. As the authors themselves say, “Many of us feel uneasy about relying on such ‘soft’ tools when the future of our civilization is at stake,
particularly since we do not know how to summon them up in ourselves or in others. So we dismiss them and turn the conversation to recycling or emission trading or wildlife preserve or some other necessary but insufficient part of the sustainability revolution-but at least a part we know how to handle.” With the article as a prompt, we questioned how reasonable it is to use the tools the authors describe to help manifest a sustainable way of life. It seems we are the current global witnesses to the end of certain models that have been based on what were thought to be stable resources. As a group, the Co-op board is in agreement of the need to acknowledge that, “we don’t know what we don’t know.” Fifty years ago, no one would have been able to predict the invention of the internet and how it has revolutionized information transmission and the building of powerful community. To use an outlandish scenario, what if it turns out that organics are bad for you? Or, what if Whole Foods or Wal-Mart makes an offer to buy out every member of the Co-op for $10,000? What could we encounter down the road that we haven’t even had the glimmer of a thought about? How can we challenge the assumptions that we make as a group that may seem beyond argument or even discussion?
G
iving time to this article helped the board to see the value in questioning our own assumptions. Vision needs to be balanced by skepticism. We don’t all think the same way, which we believe is representative of the diverse membership in the Co-op. One thing we do agree on is that we are in a resource crisis whether there is broad general acknowledgement of that or not. Right now, we have the flexible vehicle of the Co-op to address the changes that appear to be imminent and we need to explore and make decisions about what kind future we want, which may be in opposition to what market forces say. In the analysis over time of paradigm shifts that have had profound impacts on life on Earth, it’s what we’ve never thought of, the “out-of bounds” scenarios that have not been considered, that create conditions for great innovations and great destruction. We encourage you to read the article on “Tools for the Transition to Sustainability” in the book Limits To Growth. You can e-mail the co-op board at bod@lamontanitacoop.com for information or for comments.
email: bod@lamontanita.coop
The CO-OP Food-shed Project: Bringing local farmers together with Co-op shoppers for the best in fresh, fair and local food.
co-op news the inside
July 2007 7
SCOOP
national CO-OP conference C.E. PUGH, GENERAL MANAGER
T
he annual, Consumer Coop Management Association (CCMA) Conference is sponsored by the National Cooperative Business Association and organized by the University of Wisconsin, Center for Cooperatives. Three La Montanita staff members and five Board members joined over 400 participants at the 51st annual event in La Crosse, Wisconsin. Keynote speakers were Jim Blaine, President of the State Employees’ Credit Union and Martin Lowery, Executive Vice President of the National Rural Electric Cooperative Association. There were over 30 workshops offered covering a wide variety of management and governance topics. At this year’s CCMA our Board President Martha Whitman, Vice President Marshall Kovitz and Membership Coordinator Robyn Seydel, all either gave presentations or participated on panels.
Calendar of Events
REPORT
This conference is held in a different part of the country each year and you may recall that La Montanita hosted CCMA in Albuquerque in 2005. The stated goals of the gathering are to provide high quality training on timely topics chosen by participants, focus on the unique demands of cooperative management and governance, expand awareness of issues facing co-ops and their importance in our world, provide opportunities for networking among people in the cooperative movement, and both inspire and entertain. In addition to the educational opportunities provided, gathering with our peers once a year may offer the conference’s greatest value. What we learn from one another at these events is often more enlightening than the structured workshops It is always a pleasure to step away from our day-to-day activities at La Montanita and join other cooperators nationwide for a more objective look at our Co-op and the cooperative movement as a whole.
7/17 7/23 TBA
Board of Directors Meeting, Immanuel Church 5:30pm Member Engagement Committee, CDC 3361 Columbia NE (formerly called Member Linkage) Finance Committee, location and date to be announced
CO-OP’S: A Solution Based System A co-operative is an autonomous association of persons united voluntarily to meet their common economic, social, and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise.
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Wholistic Physical Therapy
LA MONTANITA CO-OP’S ENDS These policies crafted by the Board of Directors are, along with the Cooperative values and principles, the concepts and beliefs that guide our Cooperative’s activities. Global Ends A thriving member owned cooperative that results in an increasing number of people having and making more informed and sustainable choices at costs that do not exceed the revenues of the cooperative. 1. Growth of Business: Business growth that benefits the community at large, based on community needs, financial viability, cooperative principles, and environmental stewardship. 2. Community: Within cooperative values, an ever-
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widening circle of community members with healthier and more environmentally restorative lives. 3. Products: A selection of least harmful, quality food and products that is responsive to shoppers and producers. 4. Financial Health: A transparent and ethical enterprise, with equity growth, patronage refund and community investment. 5. Education: A community increasingly informed regarding the cooperative model as well as producer/consumer impacts on local and global health and environment. 6. Staff Environment: A respectful and responsive work environment in which a fairly compensated staff has a strong sense of ownership in the success of the Co-op. 7. Services: Service relationships with fairness and value for all.
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The Co-op Connection News is looking for an experienced proofreader to help once a month. Earn 18% discount shopping credit and get a jump on all the great information contained in the Co-op’s newsletter. If interested contact Robyn at 217-2027 or toll free at 877-775-2667. Many of you have noticed that there are few grammatical and spelling errors in the Co-op Connection News. That is thanks to the excellent proofreading work of Venetia Pimley. A Ph.D in English, she is a long time Co-op member. We must sadly bid Venetia a fond farewell and wish her and her family, husband Maarten, sons Willem and Rowan great good luck in their move to Boulder, Colorado.
Contact Robyn at 217-2027 or toll FREE at 877-775-2667
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grilling &
chilling
cool
treats Warm up the grill and cool down with a healthy fruit smoothie this summer. Try a marinade or a barbeque sauce to add a tasty zing to meats, fish, and vegetables and pair with a cool salad for a complete satisfying outdoor meal, sunset and all. On the run? Blend up a smoothie and you’ve got a refreshingly satisfying vitamin packed meal in a cup. Add some protein, fiber, or flax seeds to juice for the most benefits out of this convenient and cool summer treat. Substitute soy milk for milk or fruits and vegetables to taste and make your own unique frozen creation. (Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce)
Jerk Marinade 1/2 C chopped fresh thyme leaves 1 C chopped green onions 1/2 C chopped parsley leaves 1/2 C minced onion 2 T brown sugar 2 crushed bay leaves 2 t ground allspice 1 t ground nutmeg 1/2 t ground cinnamon 1/2 t coriander seeds 2 roasted chiles, seeded 1 1/2 T minced garlic 1 T minced fresh ginger 1 t salt 1 t freshly ground black pepper 1/4 C plus 2 T vegetable oil 1/4 C soy sauce 3 T lime juice 2 T vinegar In the bowl of a food processor combine the thyme, green onions, parsley, onion, brown sugar, bay leaves, allspice, nut-
July 2007 10
meg, cinnamon, coriander seeds, chiles, garlic, ginger, salt, pepper, and vegetable oil and process to a smooth paste. Transfer to a glass bowl and stir in the soy sauce, lime juice, and vinegar. Refrigerate, in a covered glass bowl, until ready to use. Any unused marinade will keep for up to 1 month. (Yields approx. 1 1/2 C). Artic Forest Smoothie 1 peach, frozen 1 handful blueberries, frozen 1/2 C light vanilla yogurt 1/2 C milk 1/2 tablespoons crushed pecan 1/4 teaspoons vanilla extract
Cocoa Berry Smoothie
Grilled Eggplant Teriyaki
3/4 C apple juice 1 C vanilla yogurt 2 C mixed frozen berries 2 T powdered cocoa 2 t honey
2 medium eggplants Kosher salt 1/4 C soy sauce 3 T light brown sugar 2 T olive oil 2 T rice vinegar or white wine vinegar 1 t dark sesame oil 1 t grated fresh ginger 3 cloves garlic, minced Sesame seeds, garnish
Place juice, yogurt, and berries in a blender. After incorporating, add cocoa powder and honey. Blend until smooth. Add more liquid or yogurt until desired consistency is achieved.
Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.
Mojito Marinade
Place fruit and milk in a blender. After incorporating, add yogurt, nuts, and vanilla extract. Blend until smooth. Add more liquid or yogurt until desired consistency is achieved. Gingered BBQ Drizzle 6 T ketchup 1 T Worcestershire sauce 1/4 C pineapple juice 1 T butter 2 T fresh lime juice 2 T vinegar 1/4 C firmly packed brown sugar 2 T minced fresh ginger 1 T honey 1 t salt 1 t dry mustard 1 t minced garlic
2 T garlic powder 1 T onion powder 1/4 t ground cumin 1 T dried oregano 2 T kosher salt 1 T freshly ground black pepper 1 t paprika 4 T extra-virgin olive oil 1 C orange juice 2 limes, juiced 1/4 C white wine vinegar 1/4 C extra-virgin olive oil 1/4 C dark rum
Whisk together all marinade ingredients in a small bowl. Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill.
Wisk together all ingredients in a glass bowl. Place marinade and desired meat or tofu (chicken works exceptionally well) in a sealed zip-top bag for an hour in the refrigerator before grilling.
Cucumber Mint Smoothie 1 cucumber, peeled, seeded and chopped 3 T mint leaves & mint sprigs, finely chopped 1 1/2 C apple juice 1 C lemon sorbet 1/2 C ice cubes
Citrus Tea Smoothie
Combine all ingredients in a small saucepan and cook over medium heat until reduced enough to coat the back of a spoon, about 10 minutes. Serve the sauce either warm or at room temperature, drizzled over freshly grilled meat. (Yields approx. 1 C).
Place reserved marinade in a pan and cook down until it coats the back of a spoon. Serve with reduced marinade and sprinkle with sesame seeds. (Serves 6).
1 C orange segments, chilled 1/2 C grapefruit segments, chilled 1/2 C strong-brewed earl grey tea, chilled 3/4 C orange sherbet 1/4 C ice cubes Combine the orange segments, grapefruit segments, and tea in a blender. Add the sherbet and ice. Blend until smooth.
Place cucumber, mint, apple juice and sorbet in a blender. After incorporating, add ice and blend to desired consistency.
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grilling &
chilling 2 1 1 2
Grilled Marinated Fish with Tropical Salsa 1/2 C sliced yellow onions 1/4 C olive oil 2 T orange juice 2 T lime juice 2 T fresh cilantro 5 cloves garlic, smashed 1 t salt 1 t cumin Pinch cayenne 4 (6 to 8-ounce) fish fillets, skin on
dried oregano black pepper ground cumin salt
Mix all ingredients together in a bowl. This marinade can be prepared a day in advance. Allow chosen meat to marinade for at least an hour, then top with Chimichurri (following recipe) to serve. Chimichurri
Tropical salsa: 1 ripe mango, peeled, seeded, and diced 1 ripe avocado, peeled, seeded, and diced 1/2 C diced fresh pineapple 1/4 C minced red onions 1/4 C minced red bell peppers 3 t chopped fresh cilantro 1 T fresh lime juice 2 T minced bell pepper 1 teaspoon minced garlic Pinch salt Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, bell pepper, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend. In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, glass baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour. Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill. Top with tropical salsa and serve. (Serves 4). Silken Smoothie 1/2 C apple juice 1/2 C citrus sorbet 1/2 C silken tofu, drained 1/2 C frozen strawberries 1/2 C frozen peaches 1 banana, peeled and broken into chunks 1 t honey 1/2 C ice cubes Place juice, sorbet, tofu, and fruit in a blender. After incorporating, add honey and ice cubes. Blend until smooth. Add more juice until desired consistency is achieved. Chilean Marinade 1 cups vegetable oil 1 1/2 cups dry white wine 1 1/2 cups chopped onions or scallions 1/4 cup minced fresh Italian parsley leaves 1 teaspoons chopped garlic 2 teaspoons dried thyme
Body-Centered Counseling
teaspoons teaspoons teaspoons teaspoons
July 2007 11
1 C red wine vinegar 1/2 C vegetable oil 1/2 C peeled, seeded, and diced tomatoes 1/2 C diced red bell pepper 1/2 C warm water 4 t finely chopped fresh Italian parsley leaves 2 t salt 2 t finely chopped garlic 1 t sweet paprika 1/2 t ground cumin 1/2 t dried thyme 1/2 t dried oregano 1/2 t chili flakes 1/2 t ground black pepper 1 scallion, chopped 1 large bay leaf, broken into small pieces Combine all the ingredients in a small bowl, mix together, and cover. Prepare well before the meal is to be served in order to allow flavors to blend. Peanut Butter Jelly Smoothie 2 2 2 1 2 2
C milk T blackberry jelly T peanut butter banana, frozen and chunked T honey t wheat germ
In a blender combine milk, jelly, peanut butter, banana, honey and wheat germ. Blend until smooth. The recipes above have been adapted and reprinted from the following sources: www.food.com www.smoothierecipies.net www.allrecipes.com La Montanita Co-op Deli Staff
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farming &
gardening
July 2007 12
Keeping Tabs on INDUSTRIAL ORGANIC
MORE THAN A
COMMODITY
BRETT BAKKER rganic Certification is based not only on the farmer’s practices but an on-site inspection during which every aspect of the operation is scrutinized: crops, seed, equipment, records & logs, fertilization, pest control and more. The logistics of coordinating on-site visits can get complicated with inspectors trying to locate out of the way places. I’ve driven in circles, for example, around eastern New Mexico where landmarks are few and the boundary between us and Texas can get mighty fluid at times. Cell phone service is spotty and roads aren’t always clearly marked for us city folk. Eventually through the grace of neighbors (who may be five or ten miles distant), a hard-traveling postman or the infrequent grocery/feed store, directions are given, even to a “government man” whose presence is always suspect in rural areas. BY
O
That in mind, picture this: remote coffee or sugar cane fields, orchards of mango or bananas in a so-called “developing” country. Roads may be little more than burro trails. Spanish could be the farmer’s second language (his first language being a native dialect different from the one ten miles away) and English rarely heard. The farm doesn’t fit our Western outlook of clean cultivated orderly rows. It’s like the botanic explorers of old asking the “natives” where their fields were, while standing in their midst. Although we pay top dollar for their exported specialties, the campesino’s return could be less than $1000 U.S. annually, an income not even close to covering organic application fees, the
inspector’s expense and travel costs to say nothing of investing in the farm’s needs, not to mention supporting the family. What has developed then (in place of the vast foreign-owned conglomerate farms of the not too distant past) is a collective that works each plot individually but farms using the same methods & inputs
Unfortunately, this exception has been used to certify a very large U.S. organic retailer where only a small portion of hundreds of locations receive an on-site inspection. In an even more chilling example, as grower-group oriented China steps up its production to meet the demand for cheap organic food from Wal-Mart, Target and other mega-stores, circumvention of the rules (to put it nicely) has been identified. As well, the recent specter of toxins present in nonorganic pet foods and toothpaste from China has raised fears that, without closer scrutiny, this carelessness might carry over into the organic sector.
itchy green
thumb under a manager who oversees the group for uniformity and compliance with USDA/National Organic Program rules. The problem is that each group could be comprised of a dozen or a hundred farmers spread over many hectares and kilometers, often with jungle, bandits and poisonous creepy crawlers in between. For many years, an actual on-site inspection of on average 20% of the collective per year has been the norm. As I write, this practice is being revisited by the USDA/NOP in an attempt to prevent misrepresentation and fraud within organics. Many folks react in horror over the fact that a mere 20% of an organic crop might be actually inspected each year, but this is really no different than the per-
KEEPING
centage of testing for, say, packaged hamburger or international shipping containers feeding the gaping Wal-Mart maw. But for those of us who value “organic” as more than a commodity, observation of less than each farm seems unthinkable. Indeed, this is not the organic practice within the U.S. The grower group exception was created for a very specific geo-cultural framework.
Taking input from dozens of worldwide certification agencies, hundreds of organic food processors and suppliers as well as individuals, the USDA/NOP is tackling how best to deal with this situation. The establishment of one exception within a set of rules leads to justifying how and why not to extend that exception to others. Like your mom said, If I give you some ice cream before supper, I’ll have to give some to your brothers and sisters too.
Rest assured some good minds and conscientious people are involved in this issue. A tightening up of the group exception (which is clearly needed) will have the eventual effect of raising the price you pay for organic commodities such as bananas, sugar, coffee and chocolate. Keep in mind that these products were once considered luxuries for the very same reasons that inspecting them is problematic: remote locales and a different cultural context.
ORGANIC
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fter a seven-year-long battle between organic farmers and consumers and the USDA, the first of a handful of industrialscale dairies, producing what they claimed was organic milk, has been shut down by regulatory authorities. In early June the Vander Eyk Jr. Dairy, a 10,000-cow feedlot dairy, near Fresno in central California, was found to be operating outside of the organic law and has had their certificate to produce organic milk suspended. In early 2005, The Cornucopia Institute, an organic watchdog non-profit organication, filed the first of a series of formal legal complaints with the USDA against large factory-farm operators, including Vander Eyk, alleging that the mammoth "factory farms" were violating the spirit and letter of the organic law by confining their animals to pens and sheds rather than grazing them. According to governmental regulators the dairy lost its ability to ship organic milk in May, after receiving a notice of suspension from its USDA-accredited certifier, Quality Assurance International (QAI), for serious questions surrounding the record-keeping such as assuring that cows are actually managed organically (without antibiotics and hormones), fed organically produced feed (without toxic pesticides and herbicides), and are allowed to graze rather than being confined in a feedlot. The Vander Eyk dairy is an aberration not only in size but because it is also a "split" operation milking both organic and conventional cattle in the same facility. Although not specifically banned by law, most organic milk marketers prohibit split operations and require their farms to be 100% organic. Split operations leave too much opportunity for error or potential fraud. QAI has been widely criticized in the organic industry for certifying Vander Eyk and a number of other
ORGANIC large industrial-scale dairies in the desertlike conditions of the West, where cattle have little if any access to pasture. The Cornucopia Institute has also filed legal complaints against dairies owned by Dean Foods (Horizon Organics), which owns an 8000-head dairy in Idaho, and Aurora Organic Dairy, milking thousands of cows in Texas and Colorado, which produces private-label milk for grocery chains including Wild Oats, Trader Joe's, Safeway, and Wal-Mart. Until recently Dean Foods, the industry leader, was purchasing some of its organic milk from Vander Eyk. “It's excellent to see QAI fulfilling their responsibility under the organic law and protecting the interest of farmers and consumers,” said Lisa McCrory, a certification expert with 13 years of experience for Northeast Organic Farming Association of Vermont. “This is an example of the system working as it was designed—organic inspectors uncovering problems and protecting the public by shutting down farmers or processors if problems are discovered.” In addition to concerns about animal welfare, Vander Eyk also paid out $360,000 in January 2005 as part of a court-supervised settlement with their mostly Hispanic employees who had accused the dairy of exploitive employment practices.
The Cornucopia Institute says that the good news about organic dairy products is that the vast majority are produced with high integrity and meet the spirit and letter of the organic law. In 2006 they published a comprehensive report and scorecard (to see the report go to http://cornucopia.org/pasture/?page_id =106) that rated the 70 organic dairy brands, over 90% of which received an excellent score. For more information go to www.cornucopia.org.
Watchdog Coalition Demanding ORGANIC INTEGRITY Prevails
farming &
gardening
July 2007 13
Looking for a good
Nine: Once the job begins, make frequent inspections of the work in progress. This is critical. And ASK questions.
Land scape BY YVONNE SCOTT he ads and business cards seem to propagate hourly with the same enticing titles: “Xeric� Landscaping Services; “Sustainable� Garden Design; or “We do ‘Permaculture’ design AND Xeric installation.� Wow! It all sounds so, so organic and GREEN. And that can sometimes be the hook to pull your greenbacks into a big black spending hole.
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Ten: It’s your money, your responsibility to maintain, and your view. And the right contractor should make it their priority to see that it all works together to your satisfaction.
Three: Design it yourself first. Make a simple rough draft. Note what is already there that you like and what you want changed. What is the overall feeling you need when you’re outside? Need to block out unsightly house next door? Too much rock? (ALWAYS a problem in new development.) No irrigation or inappropriate system? Make lists of plants, trees, veggies, herbs. And don’t be in a hurry. Often it’s better to do a little at a time rather than all of it at once. Four: Get at least three written, detailed estimates before you commit to one. The estimate should list all the plant materials to be installed including number and size and where the material will be purchased. It should list the time to completion. The estimate should also note any soil amendments they recommend or other products they will use during the installation. Compare prices on plants and supplies on your own. Know what these items cost before you contract.
Finding an ETHICAL AND COMPETENT landscape contractor may be as simple as asking your neighbors or co-workers.
Anyone can list the words “xeric,� “sustainable� or “permaculture� on a brochure, business card or website. So how do you, the unsuspecting or newly transplanted homeowner, decide to trust someone to transform all that rock and plastic into something aesthetically pleasing? Finding an ethical and competent landscape contractor may be as simple as asking your neighbors or coworkers. Referrals are the very best way to locate anything. If referrals are lacking, let me offer a few points to help you sort out the more reliable garden and landscaping companies from the weekend weedwhackers. One: Do they know the seven principles of permaculture? Or the seven principles of xeric design and the five components of sustainability in the landscape? Better yet can you? Many landscape contractors learn on the job and through continuing education. Ask about their training and the longevity of their company. But if you don’t know what these terms mean, how can you tell if they are doing what they advertise? Two: Decide what you want to accomplish with your landscape. Define your budget knowing you can do more later on. Stick to it and the company you hire should work WITH you not throw larger and larger numbers at you to brow beat you into agreeing to their price... and their design.
Seven: Review the contract which should include all items proposed in the estimate along with changes agreed on. Visit the nurseries with the contractor to view plant choices. Ask if the plants are warranted. Some are, some aren’t. Does the contract provide information on the type of irrigation work to be done, a full disclosure of how to operate it or how often the company will service it, how frequently the emitters/bubblers or drippers need to be checked, repaired or moved as the plant grows? GOOD companies will do this for you. Insist on understanding the watering system and the plant’s requirements before you write the check. Eight: Agree on a deposit. This provides for the purchase of materials, supplies and renting equipment if necessary. The remainder should be paid at the satisfactory completion of the contract.
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KWUXI[[MTMK\ZQK(OUIQT KWU TQKMV[M ! !
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xerirce-design New Mexico Pics: The State of Photography II: Curated by Holly Roberts, Miguel Gandert, Teresa Eckmann
Art Down to the Bone: Candace Lee and Carol Casady A Gathering to Explore the Creative Mind... Prismatic: Jessica J. Herrera and Priscilla Garcia
Reception Fri 7/20 5-8:30 Shows Run July 5-27
Acupuncture Center Acupuncture/Herbal & Nutritional Supplements Relief from stress, pain, digestive discomfort, cold Most insurances accepted. Photo: Leigh Anne Langwell
P: 505-863-8018 103 East Hill Gallup, New Mexico 87301
Yvonne Scott has danced all around the industry in various capacities and learned from her own mistakes. She is a consultant on landscape restoration for TerrawoRx, LLC, a distributor for Soil Secrets organic soil restoration products manufactured in New Mexico. She can be reached at 907-9070.
M&A Integral Feng Shui Six: Ask to visit some of the projects they have done and speak to the owners if possible.
getting the most from your
Toll Free: 888-265-5089 P: 505-265-5087 3415 Silver SE Albuquerque, New Mexico 87106
State of New Mexico, Regulation and Licensing department, Construction Industries Division, Santa Fe: (505)-827-7030 â&#x20AC;˘ Board of Landscape Architects: (505)-827-7095 â&#x20AC;˘ Better Business Bureau of the Southwest (505) 346-0110 â&#x20AC;˘ Website: http://www.bbbsw.org
Five: Ask about a contractorâ&#x20AC;&#x2122;s license, liability and workmanâ&#x20AC;&#x2122;s comp insurance. Check their license to make sure itâ&#x20AC;&#x2122;s in good standing and the Better Business Bureau for outstanding complaints or suits. (According to the BBB, landscape contractors were NOT in the list of top five complaints for 2005, so thatâ&#x20AC;&#x2122;s good news.)
Good Xeric and Sustainable DESIGN:
Two Locations! Nob Hill
Disclaimer: Only landscape architects must be licensed in this state. Landscape contractors may or may not carry insurance or be bonded. Not all licensed and bonded companies perform better than individuals nor are all individuals without training, expertise and experience. REFERRALS from trusted sources are your best source of service providers.
HARWOOD
ART CENTER 505-242-6367
Phone (505) 385-0562 Albuquerque, NM
consumer
bites
July 2007 14
Quenching Your Thirst
Organic Beer is it really?
of the Organic Foods Protection Act of 1990. This spring the USDA released a proposed list of 38 ingredients to be allowed in processed organic foods. In addition to hops, the list includes 19 food colorings, two starches, sausage and hot-dog casings and a host of obscure ingredients, including a sweetener with the tongue-twisting name of fructooligosaccharides.
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t’s hot! You’re thirsty! And with the "USDA Organic" seal stamped on its label, you figure it’s fine to reach for an ice cold brewski to go with your grass fed-organic burger that smells so good on the grill. So you reach for a “Wild Hop Lager” from Anheuser-Busch. But Anheuser-Busch got the organic blessing even though Wild Hop Lager uses hops grown with chemical fertilizers and sprayed with pesticides. And they are just one of the numerous big companies that have jumped on the $16.9 billion-a-year in sales organic bandwagon as increasingly aware consumers call for healthier and more environmentally sustainable choices.
what’s
?
The proposed rule would allow up to 5 percent of a food product to be made with these ingredients and still get the "USDA Organic" seal. Even hops, although a major component of beer's flavor, is less than 5 percent of the final product, because the beverage is mostly water. The Anheuser-Bush company is being allowed by the USDA to use the chemically grown hops as they say they can’t source enough organic hops to make their beer to use the “USDA Organic” label. But other brewing companies say there are plenty of organic hops on the market if you are willing to pay the price. For more info go to www.organicconsumers.org
in it
What’s in Organic As noted by the Los Angeles Times in early June “with big companies entering what was formerly a mom-and-pop industry, new questions have been raised about what exactly goes into organic food. The USDA has proposed a sweeping rule change that would allow 38 non-organic ingredients to be used in organic foods. Because of the broad uses of these ingredients — as spices, colorings and flavorings, for example — almost any type of manufactured food could be affected.” The Organic Consumers Association among others is fighting to keep organic standards strong. "This proposal is blatant catering to powerful industry players who want the benefits of labeling their products 'USDA organic' without doing the work to source organic materials," said Ronnie Cummins, executive director of the Organic Consumers Association of Finland, Minn. Many non-organic ingredients, including hops, are already being used in organic products, thanks to a USDA interpretation
Cancer Causing Benzene in Soda Drinks The problem of cancer causing-benzene turning up in sodas seems to pop up in the U.S. with alarming regularity. In late May, the FDA reported that it tested 100 sodas and found unacceptable levels of the known carcinogen in five of the drinks. Some of these drinks had benzene levels deadly nearly 100 times that which is considered safe by the EPA for drinking water. The toxin is formed when a soda manufacturer uses two ingredients that can react to form benzene: ascorbic acid and sodium benzoate or potassium benzoate.
In the meantime, boycott the beverages listed here and consider avoiding any soda with the "toxic two" ingredients, found in an astoundingly high number of popular drinks. (As a note, beverages labeled as "organic" cannot contain these ingredients.)
drinks?
Sodas Found to Contain Carcinogenic Benzene: • Safeway Select Diet Orange • AquaCal Strawberry Flavored Water Beverage • Crystal Light Sunrise Classic Orange • Giant Light Cranberry Juice Cocktail • Crush Pineapple Learn more: www.organicconsumers.org /articles/article_5422.cfm
Soda companies found to have dangerous levels of benzene have vowed to reformulate their drinks.
Price reductions off all Nordic Naturals
It’s fresher, purer, and better tasting than it was 100 years ago. In fact, with Nordic Naturals patented fruitflavored fish oils, taking your daily dose is a pleasure.
products are available at La Montanita.
Research has shown fish oil keeps a healthy heart healthy.* But it doesn’t stop there. EPA and DHA from fish oil help your mind stay sharp, your mood stay great, and even help protect from effects of occasional stress.* Incorporate Nordic Naturals into your daily diet and see for yourself how important these fatty acids are. Available in chewables or liquids in a variety of fruit flavored formulations for the entire family.
* 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.
community
forum
Regional
Live Earth Concerts to Reach Billions World Wide LISA HUMMON, DEFENDERS OF WILDLIFE l Gore is on the mission of a lifetime to educate the world about the climate crisis. First there was his slideshow, given one city at a time. Then the documentary, An Inconvenient Truth, that took the message from the slideshow far and wide. Now he has teamed up with Kevin Wall, producer of Live 8, an event to combat poverty, to put on another massive event, this time to inspire individuals, corporations, and governments all over the world to act now to solve the climate crisis.
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Live Earth is a 24-hour series of concerts, one on each of the world’s seven continents, all on 7/7/07. The concerts will feature over 150 of the world’s top musicians, including The Police, Dave Matthews Band, Genesis, Kelly Clarkson, Jack Johnson, Madonna, Kanye West,
Bon Jovi, Ludacris, Melissa Ethridge, Alicia Keys, Roger Waters of Pink Floyd, and more. On the North American continent, the concert will take place in New York City. But even though we here in New Mexico don’t have a concert taking place close to us, we can still take part in Live Earth. The concerts will be streamed via satellite feed, shown on MSN’s website, and the NYC concert will be aired on NBC. Several events are taking place in Albuquerque, Santa Fe, Las Cruces, and elsewhere. You may have the opportunity to attend a viewing at a neighbor’s house, your local theater, sports bar, or possibly even a casino. To find an event in your area, and to learn more about the concerts, visit: www.LiveEarth.org. Or contact lhummon@defenders.org, or (505) 248-0118 x5.
Bioneers Conference Organizers
Want Your Input BY RICHARD KUJAWSKI he 3rd Annual NM Bioneers Satellite Conference takes place this year October 19-21 at the College of Santa Fe. With more than 600 attendees expected each day, this is the largest conference in New Mexico that addresses local environmental and social justice issues. The conference combines a live satellite downlink of speeches by 15 nationally and internationally renowned leaders from the national Bioneers Conference in California with more than 30 exciting local workshops and demonstrations.
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The conference organizer is the New Mexico Bioneers Conference, a New Mexico non-profit independent of, but working in association with, the national Bioneers organization. The conference is designed to bring together NM citizens to inspire and educate them, and to also create a place for New Mexico communities and organizations to connect, collaborate, and create cross-community support for the pressing issues we face in the state. The Bioneers, headquartered in Lamy, NM, is an organization that promotes practical environmental solutions and innovative social strategies for restoring the Earth and communities, catalyzing
and connecting networks of restoration in the areas of environment, health, social justice and spirit. Bioneers plenary speakers offer solutions and hope, demonstrating how one person can make a difference. (To find out about the Bioneers: www.bioneers.org.) More than 30 local workshops are planned during the conference. This local programming is generated through a series of community outreach meetings held throughout the state. These public meetings are currently being scheduled for July in Albuquerque and Santa Fe, as well as in Taos, Espanola, Los Alamos, Las Cruces, and Farmington. Please visit www.nmconference. org/bioneers for details about the community outreach meetings. The co-organizers, Amy Pilling and Richard Kujawski, are also seeking many other types of involvement, including sponsors, nonprofit partners, and a variety of volunteers to help with graphic design, website support, public relations, and other services. Call 505-4281227 to discuss how you would like to be involved in this year's exciting conference.
CONNECT, COLLABORATE, CO-CREATE
Community Connection Native Foods & Wellness Series The Indian Pueblo Cultural Center will be offering two programs in July. On July 7th from 1-2 pm learn to identify some of the unique species of plants and succulents indigenous to the area. Then on July 21 join Native Seed/SEARCH, a non-profit organization dedicated to preserving the crop seeds that connect Native American cultures to the land for a workshop on Preserving Seeds and Crops for Future Generations. Both workshops are free with admission to the Cultural Center. For more information call 843-7270 or www.indianpueblo.org Bio Dynamics: Life Force Energy The Pueblo of Tesuque is bringing Steve Storch, of Water Mill, N.Y. to give a two day workshop on the art and science of bio-dymanics. For more information contact the Pueblo of Tesuque Agricultural Resources at 505-955-7723.
PEACE PAL—Member Initiative for World peace Longtime La Montanita Co-op member Sarah Constantin is going global. She has created an international pen-pal organization for kids and young adults, called PeacePal. "PeacePal was created to provide an avenue for ongoing dialogue on how we each can create peace in our daily lives." Kids and young adults in the US are connected with someone their age in another country. They write to each other about their lives and how they are learning to create peace at home, at school and at work. "The aim of PeacePal is to create a world of connected, service-oriented leaders committed to and experienced in the art of peace." Older kids and young adults also have the option to apply for international service field trips organized by PeacePal to developing countries. If you would like to find out more, go to the website www.peacepal.org, or give Sarah a call at 2552042. Letters can be sent to P.O. Box 6691, Albuquerque, NM 87197. www.peacepal.org
July 2007 15