La Montanita Coop Connection September, 2007 by La Montanita Coop

Abundance English Family Orchards The Season of

BY ROBYN SEYDEL wight English grew up in an orchard, “My Dad had an orchard in Farmington, as the town grew around us, he sold it and moved to Durango.” In 1980 after kicking around farm country in New Mexico, Dwight and his high school sweetheart Karla, bought their own orchard in Wilcox, Arizona. They hoped their fruit farm would fulfill their dream of raising their children in the country. As the family grew so did the family farm business. Their four children helped out and still do. Today the farm has 31 acres in apples, 2 acres of 10 varieties of peaches as well as a few cherries and plums that mostly get sold at area farmers markets.

apple season

begins!

Food-Shed

Update:

In 1985 Dwight and Karla decided to go organic and began the process; getting certified in 1988 through QAI (Quality Assurance International) certifiers. By 1993 they began delivering to local natural foods stores and selling at the farmer’s market.

They grow over 15 varieties of apples including Jonalicious, Gala, Early Tart Gold, and others. As a result of the hot days and cold nights in the desert, nutrient rich soil and pure well water, the English Family Orchard has become known for its superior quality fruit. They use under-tree sprinklers both for watering and for keeping the trees from freezing during those early spring frosts. “It was a bad year for frost, I don’t have half the crop I usually do,” says Dwight. This fall their two sons, Paul and Adam, have bought a cider press and are adding a value added product to the English Family Orchard. Look for English Brothers Organic Apple Cider this fall. This year the Food-Shed project is pleased to be partnering with this fine family farm to bring delicious apples to our members and shoppers. We pick up their apples on our southern route, as we make our delivery to the Silver City Co-op. Look for English Family Orchard apples at all Co-op locations, and special order cases from your favorite produce department.

Beneficial Beef Freezer Pilot Project

BY STEVE WARSHAWER he Co-op’s “Food-Shed Initiative” reflects a significant investment in building the local and rural economy through the development of the Cooperative Distribution Center (CDC) and associated delivery and pickup routes. The Co-op supports the New Mexico meat industry by selling fresh, organic or natural beef, lamb, and chicken in its four retail stores. The Co-op retail stores currently purchase and market two organic beef cows each week.

The CDC has been working with meat producers with the goal of developing and implementing strategies to sell more New Mexico meat. Initial emphasis is on building sales of beef, an industry worth $2 billion per year to the New Mexico economy. Beef is the most widespread and influential of our agricultural products. Much of the value of New Mexico beef is lost to out of state concerns where feedlots or slaughter capacity are located.

participating ranches. These packs emphasize the prime cut steaks and more desirable cuts, with little or no ground beef or other “off cuts”. These packs will range in price from approximately $100 to $250 and would have higher price per pound costs.

to purchase freezer beef is to purchase an entire side. This choice enables the buyer to request the cuts that will be produced (see list below). This gives the best value to the producer and to the buyer since there are no leftovers that need to be marketed elsewhere. Each side provides approximately 150225 lbs of “table meat”, depending on the gross weight on the hoof (live weight). All meat comes wrapped and ready to defrost and cook. Of that weight, about 30 pounds will be the most desirable or “prime cuts”, and the rest will be a mixture of roasts, steaks, ground beef, stew meat, and fajita meat. The typical cost of a half beef, including processing and transportation costs, for pickup at your local Co-op store meat department, would be between $1,000 and $1,400 depending on the size of the beef. The finished, table beef would average $6-7 per lb for all cuts.

The Co-op is very excited to be able to collaborate with our local ranchers on the Beneficial Beef Freezer Pilot Project and to be able to offer our members direct access to some of the best fall harvested beef produced in our region. In the upcoming newsletters there will be more details, including spotlights on participating ranchers. For more information contact Steve Warshawer at stevew@lamontanita.coop or the CDC at 505-217-2010. To learn more about the Co-op Food-Shed’s Beneficial Beef, Freezer Pilot Project, and meet ranchers and other meat producers, join the Co-op at the Quivira Coalition’s local meat tasting event on September 14th at College of Santa Fe’s Alumni Hall.

Other “ special cuts packages” or combinations of cuts are The goal of the CDC Beneficial Beef Freezer Pilot under development by the CDC in collaboration with the Project is to improve economic opportunities for participating New Mexican ranchers, reward them for good land stewardship practices, and provide high quality, affordable grass-fed beef for New Mexican consumers. Rib Steaks: Boneless or Bone in steak* OR rib Roast (boneless or bone in)

Cutting Options for Beneficial Freezer Beef

“Freezer Beef” is simply a volume meat purchase that is processed and immediately frozen by the processor and purchased and stored by the individual or family. In the past, many towns had “meat lockers” that were rented out. Families, to get good prices, purchased their meat in the fall, when the largest amount of beef is processed, and stored the meat in their own locker. Today lockers have been replaced with home freezers. The most efficient and economical way

Short Loin T-bones & Porterhouses Sirloin Roast, 7 lb Sirloin Tip Roasts *Round Steaks Rump Roast Fajita Meat (2 lb) Stew meat (2 lb) Pot Roast (center Bone, about 4 lb) Chuck Roast Brisket as roast (1/2 or Whole) Single Rib/Short Rib Organ meat: liver heart, kidneys, etc. Soup Bones with meat

OR OR OR OR OR OR OR OR OR OR

bone or Boneless NY Strip or Fillet Mignon steaks (8 oz each) breaksfast steaks (tenderized) roasts (4 X 4 lb) ground beef (2 lb packages) ground beef YES OR NO ground beef ground Beef ground Beef ground Beef Customer decides YES OR NO Customer decides YES OR NO

A Celebration of Local Meats: Beef, Lamb, Poultry, and more... Friday, Sept. 14, 5-8 pm College of Santa Fe Alumni Hall BY SHERYL RUSSELL, QUIVERA COALTION The production and consumption of New Mexico grown food is critical to the future of family farming and ranching in New Mexico. Over the last two decades, many producers have struggled to stay competitive in a rapidly globalizing marketplace. At the same time, consumer appreciation for local meat products, raised in humane conditions and without antibiotics or hormone supplements, is rapidly increasing. Now, as we enter a period in which concerns about the nutritional value and the fossil fuel investment in food are growing, the

direct marketing of grassfed, natural and/or organic food, particularly meats, to urban consumers can be a welcome opportunity for all. However, while local fruits and vegetables are well represented at the Farmers’ Markets, there is no equivalent forum for meats. So, we offer “A Celebration of Local Beef, Lamb, Poultry, and more…” The Ranchers: At least 10 New Mexico producers of beef, lamb, poultry, and rabbit will represent their products. Tastings will be offered either from dishes prepared by Santa Fe restaurants or fresh off the grill. Attendees will meet the ranchers, taste the meats, learn about home freezers, and how to purchase local healthful meats to enjoy at home or select when dining out.

In addition to cuts chosen from this list, there will be 40 lbs ground beef per side. *Steaks are 1” and are packed 2 per package.

The Restaurants: A variety of Santa Fe restaurants will prepare dishes using the local beef, lamb, poultry, and rabbit. These restaurants have a commitment to local growers and community support. The Educators: A variety of businesses and non-profit organizations will provide some information on home freezers, processing options, and outdoor grills, as well as techniques for improving rangeland health and perserving ranching as a way of life. The Sponsors: The Quivira Coalition, Southwest Grassfed Livestock Alliance, Farm to Table, Slow Food Santa Fe, and the Coop. For more information please contact Sheryl Russell, The Quivira Coalition 505-820-2544 Ext5# or srussell@ quiviracoalition.org. Admission: $10 donation at the door.

sustainable future 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: Kristin White kristinw@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 2

HOLISTIC

MANAGEMENT

SUSTAINABLE AGRICULTURE and CARBON SEQUESTRATION BY ANN ADAMS ere’s a convenient truth—the solution to global climate change is right under our feet! That’s right— organic matter is the planet’s salvation. And what is one of the best ways to increase organic matter in soil? Sustainable agriculture. The Rodale Institute recently completed a 23-year farming systems trial comparing organic and conventional cropping systems. Conventional farming sequesters no carbon because of the destruction of soil and loss of humus (organic matter) and soil organisms. On the other hand, organ-

ORGANIC FARMING can sequester as much as 3,500 tons of Co2 per acre.

If we could improve land management so organic matter increased by just 1% on 10 million acres, we could sequester one gigaton (billion tons) of carbon. Legacy Carbon To put this into perspective, we have a “legacy” carbon load from an additional 180 gigatons in the atmosphere today, which wasn’t here in pre-industrial times. That 1% increase in organic matter on the 30 million acres under Holistic Management would be equal to 1.5% of the legacy load. But we don’t have to stop with a 1% increase in organic matter. Why not 3% or 4% or 5% increase? Considering there are over 11 billion acres of rangeland in the world just waiting for an increase in organic matter, we’ve got plenty of land to improve and sequester more carbon. Biomass Burning Then there’s the problem of biomass burning—a current practice which sends 2.5 gigatons of carbon into the atmosphere every year—30% of overall emissions. This burning includes savannah grasslands, forests, and croplands. Compare that number to the 5.5 gigatons of fossil fuel burned per year, and you can see what a huge problem this is.

ic farming can accumulate a ton of carbon per acre foot of soil each year which equals 3,500 tons of CO2 sequestered per acre.

Sustainable agriculture is agriculture, that builds the soil and doesn’t pollute air and water. Agriculture which relies on biomass burning doesn’t fit that definition. Sadly, there are few people focused on this significant problem.

A Gigaton of Carbon Holistic Management International (HMI) is an Albuquerque-based international non-profit working with stewards of large landscapes to improve land health. We believe ranchers, farmers, and pastoralists around the world are the best option to improve land health because they manage large tracts of land. Since 1984, we’ve helped train these land stewards in sustainable, regenerative land management practices so there are now 30 million acres under Holistic Management.

Practical Solutions to Complex Problems Using healthy soils as a carbon sink makes good sense for a lot of reasons. It results in healthy soils, healthy food, healthy economies, clean water and a host of other benefits. Holistic Management International is holding a conference in Albuquerque, on November 1-4, 2007, at the Hotel Albuquerque. If these exciting ideas are of interest to you, come learn more. Keynote speakers include Joel Salatin (of The Omnivore’s Dilemma fame), Temple Grandin (Animals in Translation), Thom Harmann (The Last Hours of Ancient Sunlight), and Allan Savory (Holistic Management: A New Framework for Decision-Making).

With Holistic Management, these land stewards report less bare ground and more perennial grasses, increased surface litter (mulch) from old plants, and increased water infiltration in the soil. One producer actually has eight times more water infiltration than his neighbor. All of these land changes are indicators of increased organic matter in the soil.

To learn more HMI’s November conference or about terrestrial carbon sequestration, contact Holistic Management International in Albuquerque at 842-5252 or hmi@holisticmanagement.org or visit their website at www.holisticmanagement.org.

ECOVILLAGE DESIGN SOUTHWEST DEEP

SUSTAINABILITY

BY MA’IKWE SCHAUB LUDWIG ne of the lessons of the holistic age is that focusing on ecological practices is not enough; social, economic, and worldview contexts of those practices matter as well. Starting in September, Albuquerque will host the U.S. premier of one of the world’s most comprehensive and holistic sustainability courses: Ecovillage Design Education.

DEEP ROOTS All over the world there are intentional communities (IC)—people who live together to fulfill a common purpose—and eco villages that focus on sustainability. ICs are social laboratories for practical, citizen-led solutions to some of our toughest problems: how to live an ecologically sane life, develop life-affirming economics, care for elders without marginalizing them, resolve conflicts peacefully, etc. Because the larger society isn’t often interested in cutting-edge social questions, there has been little effort over the years to export the knowledge of these social labs into the broader culture. Now, however, these big questions are topics of everyday conversation. The EDE curriculum was developed over many years by ecovillage leaders around the world. The Ecovillage Design Southwest team is led by Brazilian environmental architect Zaida

Amaral. Zaida is a dynamic educator, ecovillage founder, sustainable designer and mother who did the course seven years ago at Findhorn Foundation in Scotland. Zaida will be joined by many of our communities most dedicated teachers and healers including: Mary Lou Singleton, Maggie Seeley, Chery Klairwator, Ma’ikwe Schaub Ludwig Robert Griffin, and others. Nationally recognized teachers like Kat Steele (California’s Urban Permaculture Guild) Laird Schaub (Fellowship for Intentional Community) and Vicki Robin (co-author of Your Money or Your Life) will be joining the educational experience as well. MULTIDIMENSIONAL EDE has four dimensions, and this year’s course is being offered in four discrete sessions: • September 8-16, Worldview, including listening to and reconnecting with Nature, Transforming Consciousness, Celebrating Life with Arts and Creativity, and Socially Engaged Spirituality. • November 10-18, Building Community, Diversity, Conflict Resolution, Consensus, Empowerment, Health, Healing and Outreach.

• February 9-17 focuses on Economics, including Sustainability, Right Livelihood, Social Enterprise, Community Banks and Currency. • May 17-25 features Ecological: Green Building and Retrofitting, Local Food, Appropriate Technology, Restoration and Integrated Ecovillage Design. Completion of all four confers a certificate in Sustainable Design from the Global Ecovillage Network and the United Nations. The course is hosted by UNM Continuing Education. The course opens on September 8th at 11 am with a public talk on “The Ecovillage Model: New Approaches to Urban Regeneration” by May East of the Global Ecovillage Network and Findhorn Foundation. For more information, call 366-4700 or go to www.ecovillagedesignsouthwest.org. To register, call 277-0077.

SEPTEMBER

2007

sustainable future PRESERVING OUR

RIO GRANDE AGRICULTURAL

FARMS

LAND TRUST

AND CECILA MCCORD s most of us know, land development pressures in the Middle Rio Grande Valley are threatening our irrigated farmland and ability to produce food locally, due to increasing competition for water. Rio Grande Agricultural Land Trust (RGALT) works to preserve those lands. On behalf of all New Mexicans who cherish our traditional agricultural communities, our local foods, and the unique cultural contributions they make, RGALT provides landowners with a “non-development” option for dealing with the ballooning value of their working lands.

BY JIM

Irrigated land values in the immediate vicinity of Albuquerque (North and South valleys, and Corrales) areas generally exceeds $100,000/acre, which puts enormous pressure on owners of remaining undeveloped farmland to convert it into a high density use. Farther afield in Sandoval, Valencia, and Socorro counties, property values may be somewhat less, but the development pressure is nearly as intense. And so it goes for our pastures, cottonwoods, and chile fields. This should sound alarms for those of us who would like to see our greenbelt of farmland and bosque preserved for our children. RGALT’s ongoing efforts include partnering with farmers in Tome to work on farmland preservation in that historic Valencia county community, Rio Grande floodplain habitat restoration and preservation in Socorro county, and working with the state government to develop a permanent funding stream for farmland preservation. TOME EFFORTS Shortly after making a presentation at a meeting of the Historic Tome— Adelino Neighborhood Association (HTANA) meeting, RGALT was approached by several landowners from the Tome area who expressed a serious interest in protecting their land in perpetuity through conservation easements. Recognizing the significant challenge posed by an integrated farmland preservation program, RGALT is assisting HTANA in several ways: by providing more detailed information on conservation easments to interested landowners, holding face-to-face informational meetings with individual landowners and meeting with NM Department of Agriculture (NMDA) officials and federal and state legislators to investigate potential large-scale funding opportunities.

An example positive result of our efforts over the past year is our success in securing funding from state and federal sources to permanently protect the 11-acre farm of Fabian and Elizabeth Padilla, located immediately adjacent to the historic Tome Plaza. Mr. Padilla is the fourth generation of his family to farm the largest in-tact piece remaining from a 100-acre farm owned by Mr. Padilla’s great-grandfather. Mr. Padilla currently practices conservation methods and wildlife preservation on his land and is eager to implement the conservation easement on the property, ensuring that it remains in agricultural production for future generations. DEVELOPING A STATE PROGRAM TO FUND AG LAND CONSERVATION In the 2007 NM legislative session, Governor Bill Richardson proposed funding for an $8 million/year program that will “protect wildlife habitat, help ranchers and farmers with land conservation, and assist communities that want to protect open space and wildlife areas,” as well as $1 million for farmland preservation. RGALT was instrumental in the origination of both bills and since their passage (at reduced funding of $3 million and $500,000, respectively) RGALT has helped landowners obtain funding under these programs for farmland and wildlife habitat protection projects in the Middle Rio Grande Valley.

Valley

RGALT HARVEST DINNER If you wish to support RGALT’s efforts, come to their annual fundraising Harvest Dinner on Sunday, September 23, at Los Poblanos Inn and Organic Farm in Los Ranchos. Featuring all locally grown food prepared by some of Albuquerque’s finest chefs, this event is typically an evening to remember. Attendance is limited to 100, so please make your reservations early by calling 232-0623.

Gallup

FUNDING FARMLAND RGALT’S ANNUAL HARVEST DINNER SUNDAY SEPT. 23

PRESERVATION Santa Fe

BIONEERS CONFERENCE IN NEW MEXICO Electric Car Being Raffled to Raise Money for Youth Scholarships rganizers for the New Mexico Bioneers Conference are finalizing details for a “green” raffle that will raise money to provide scholarships for as many as 200 youth to attend the Bioneers conference for free. The top “give away” prize is expected to be a new electric car.

Most electric cars are classified as Neighborhood Electric Vehicles (NEV), which is a Federal classification for vehicles that can legally travel on streets with a speed limit of 35 miles or less. Most people drive less than 30 miles per day, and most electric cars have at least that range between charges. Raffle ticket information is on the conference website www.nmconference.org. Proceeds from the raffle will fund scholarships for up to 200 youth to attend the conference, including their registration and lunches. Youth have played a big role at Bioneers conferences, both as participants and presenters. In our communities, young people are making their concerns known and taking a stand about environmental and social justice issues. A number of other prizes will be raffled off at the New Mexico Bioneers Conference, which takes place October 19-21 at the College of Santa Fe. Some other expected prizes include an eco-resort vacation, an electric scooter or bike, environmental art, spa packages, and other valuable

prizes donated by New Mexican businesses. The drawing will take place on the last day of the conference, but winners do not need to be present to win. The 3-day conference will be attended by more than 600 people from communities around New Mexico – concerned citizens, youth, educators, NGO staff, and environmental and social justice activists. On Friday night, Ohki Simine Forest will give a special keynote talk that will be open to the public. Ohki is of Canadian Mohawk descent, studied with Mongolian shamans, was initiated into the world of Mayan healers, and created a spiritual center in Chiapas, Mexico. Also, a preconference workshop is being planned for the staff and boards of nonprofits that will help groups take a business approach to raising funds. Conference organizers Amy Pilling and Richard Kujawski feel that it’s important to help nonprofits be more successful in bringing in money that supports their important programs. More details are available on the website. Visit www.nmconference.org to learn about the speakers and other activities, and to register online. Or call 505-428-1227. Information is also available on the website about becoming a sponsor, an exhibitor, and a volunteer. BY RICHARD KAJOWSKI

BOARD ELECTIONS CALENDAR 9/24: Nominations for candidates close. Members should be sure to update their address at the local Co-op Information desk if they have moved, to receive ballots. 10/21: Annual Membership Meeting. Candidates have an opportunity to introduce themselves to the membership. Food, square dancing and CDC tours. 11/1-14: Annual Board of Directors Elections. Watch your home mailbox for your Co-op Election Ballot. Return ballot in the postage, paid envelope provided. SEPTEMBER

2007

CANDIDATES: pick up your packet at any co-op info desk

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

Defend the

SEPTEMBER

Clean Water

MICHAEL JENSEN, AMIGOS BRAVOS assage of the Clean Water Act (CWA) in 1972 led to great progress in cleaning up and protecting rivers and streams across the country. However, Supreme Court rulings in 2001 and 2006 have allowed the Bush administration and polluters to argue that the CWA no longer has broad application and doesn’t protect numerous wetlands, streams, rivers, lakes, and other waters historically covered by the Act.

The most recent Supreme Court case, Rapanos v U.S., led to a 4-4-1 decision with five separate opinions. Nobody – not the regulated community, not federal and state agencies, not the environmental community – believes that this decision has done anything except create confusion, lay the groundwork for many more cases working their way through the court system, and in the meantime lets many private and public enterprises believe that they do not need permits to discharge toxins into our waters. In the midst of this confusion, the Army Corps of Engineers issued a “guidance”, which is meant to clarify their interpretation of the Supreme Court decisions and explain how the agency will implement the CWA. It appears that the agency will in general interpret the CWA in the narrowest sense of the Supreme Court’s three-way ruling, with the possibility that somewhat broader implementation might result from a time-consuming and confusing case-by-case determination. In New Mexico, as much as 94% of New Mexico’s stream miles are at risk from unregulated dumping. New Mexico has 99,332 stream miles

2007 4

PROTECT OUR WATER!

ACT

that are considered “non-perennial”. Non-perennial waters are either “intermittent” or “ephemeral”. Intermittent streams flow continuously at least seasonally (the guidance says “for more than 3 months per year”). Ephemeral streams flow only in response to storm events (or snow melt). What Is At Stake? If waters lose Clean Water Act protection, they are no longer protected from filling and dredging operations, pollution dumping, oil spills, and the weakening of water quality standards by the state. An industry would be able to discharge contaminated water without concern for public health and safety.

Legislation is the Best Solution The Clean Water Restoration Act (CWRA) of 2007 would restore the traditional scope of protection intended by Congress. This means that all waters in New Mexico that were protected prior to 2001 would once again receive protection under the Clean Water Act. New Mexicans need these safeguards to achieve the goal of restoring and maintaining the chemical, physical, and biological integrity of the state’s waters. The House bill, HR2421, will be on the agenda when Congress returns in September. HR2421 has been well-supported by Representative Udall;

Already, Amigos Bravos has been present at industry meetings in which people have been told that they no longer need to apply for permits. If a permit is never applied for, there is no easy way to learn where discharges are taking place or to monitor the outcomes. All closed basins in New Mexico could lose protection and be exposed to unregulated dumping. Closed basins are geographic regions in which all surface waters are contained within the region, like a bowl. These basins, which make up 20% of New Mexico’s land area, include the Estancia, the Tularosa, the Salt, the Mimbres, the Southwestern, the Plains of San Augustin, and the North Plains. Playa lakes, which are seasonally forming lakes, are also threatened under this policy, as are now the remaining wetlands in the state (over 1/3 have already been destroyed). Many communities rely on these threatened waters for drinking, recreation, and irrigation. Playa lakes and wetlands help to recharge groundwater, store irrigation return flows, and provide habitat and cover for wildlife and livestock. These non-perennial waters provide substantial revenue to the state from hunters and fishing fees and are an important part of the outdoor industry in the state. In 2001, recreational expenditures reached more than one billion dollars.

please thank him for his strong support of the CWRA. However, we need to get Representatives Wilson and Pearce to co-sponsor this legislation or, at the very least, commit to vote for its passage. Both are up for election in 2008. The Senate version, S1870, was only recently introduced. It needs more Republican co-sponsors. Please ask Senator Bingaman to co-sponsor this bill, and especially ask Senator Domenici to take a stand for clean water in New Mexico; he is also up for election in 2008. It is important to stress that the Clean Water Restoration Act will not create “new” Clean Water Act requirements. This legislation would simply restore the regulatory status quo prior to recent Supreme Court rulings and Bush administration policies. That is, it would restore application of the Clean Water Act to the way Congress originally intended – and the courts, the EPA, and Army Corps have interpreted, prior to 2001. In order to secure passage, the bill needs sponsors from both parties, especially in the Senate. We are asking you to join us in convincing our congressional delegation to sponsor this important legislation.

Congressional Delegation

Contact Information Senator Pete Domenici 328 Hart Senate Office Building, Washington, DC 205103101Phone: (202) 224-6621 Fax: (202) 228-0900 Senator Jeff Bingaman 703 Hart Senate Office Building, Washington, DC 205103102 Phone: (202) 224-5521 Fax: (202) 224-2852 Rep. Heather Wilson NM 1st District 318 Cannon House Office Building, Washington, DC 20515-3101Phone: (202) 225-6316 Fax: (202) 225-4975 Rep. Tom Udall NM 3rd District1414 Longworth House Office Building, Washington, DC 20515-3103Phone: (202) 225-6190 Fax: (202) 226-1331 Rep. Steve Pearce NM 2nd District1408 Longworth House Office Building, Washington, DC 20515-3102 Phone: (202) 225-2365 Fax: (202) 225-9599

Body-Centered Counseling

Action alert!!

ECOVILLAGE DESIGN EDUCATION An advanced sustainability training course, based on the Gaia Education Ecovillage Design Curriculum, and accredited by the United Nations. EDE explores effective solutions to the most pressing environmental, economic, social and global problems on the planet. 4 Dimensions - 1 week each - over 8 months

Integrated Counseling, Therapeutic Bodywork and Movement

Worldview - Social - Economic - Ecological

Penny Holland

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

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

www.ecovillagedesignsouthwest.org info@ecovillagedesignsouthwest.org Robert Griffin (505) 366-4700

local

products

SEPTEMBER

LOCAL PRODUCT SPOTLIGHT

CO-OP MEDICINE SHED

BY VALERIE SMITH, HEALTH AND BODY CARE a Montanita has had its own label on a line of liquid herb extracts for some time. We have trust that the manufacturer, Vitality Works, maintains high quality standards for raw materials and adheres to strict processing standards. Even though Vitality Works also does private label manufacturing for many companies across the country, it is a local business with facilities in north Albuquerque. They have also made a commitment to local farmers.

Relationship is the key to commitment in this case. Vitality Worksâ&#x20AC;&#x2122; owner, Mitch Coven, visits farms around the state, often at the invitation of the farmer. He looks for quality of product, the farmâ&#x20AC;&#x2122;s capacity, and the farmerâ&#x20AC;&#x2122;s connection to the land. Mitch will communicate his companyâ&#x20AC;&#x2122;s needs to the farmers who then test plants and estimate production. Two farms, located in northern New Mexico, have been supplying Vitality Works: Marsha Masonâ&#x20AC;&#x2122;s Resting in the River farm and Tesuque Puebloâ&#x20AC;&#x2122;s organic farm. The farms are both following Rudolph

2007 5

Come out and celebrate! Saturday September 29th Carnuel Road Parade and Fiesta

Steinerâ&#x20AC;&#x2122;s biodynamic principals, which include applications of biodynamic formulations and the use of homeopathics. They supply at least some of the calendula, St. Johnâ&#x20AC;&#x2122;s wort, ashwagandha, yerba mansa, California poppy, grindelia, astragalus, and nettles that are used in the companyâ&#x20AC;&#x2122;s products. New Mexicoâ&#x20AC;&#x2122;s dry climate prohibits farmers from raising the quantities needed by Mitch, although there are some herbs grown and used almost nowhere else. As Mitchâ&#x20AC;&#x2122;s company has grown, so has his desire to support operations like the Tesuque Puebloâ&#x20AC;&#x2122;s organic farm. The Tesuque farm is also dedicated to self-sufficiency of the pueblo, bringing in income and providing jobs for their tribe and providing some of the communityâ&#x20AC;&#x2122;s food. This commitment on the part of Vitality Works has made the Co-op label herbal extracts an extension of the Co-opâ&#x20AC;&#x2122;s philosophy of support for local farmers. Look for Co-op label herbal extracts at all Co-op locations.

local herbs for Diane and Mike Jaramillo have created a line of delicious mustards under the Old Pecos Foods label. These gourmet mustards are gentle and delicate with unique flavors, including green chile, red chile, honey, pinon and garlic, and others. Made in Glorietta, New Mexico, Mike and Diane started their mustard-making adventure back in 1998.

HEALING

Old Pecos

MUSTARD

Join the Wells Park and Sawmill neighborhoods during their 2nd DQQXDO FHOHEUDWLRQ IHDWXULQJ D SDUDGH SHUIRUPDQFH JURXSV Ă&#x20AC;UH trucks, entertainment, great food, local organizations and FUN!! Begins at 11 am, 6th & Mountain; Fiesta in Tiguex Park at noon. For info call 242-6367

HARWOOD

ART CENTER

Fall Food-Shed Abundance: Look for apples, veggies, goat

cheese, and other local foods AT ALL CO-OP LOCATIONS!

L o s Po b l a n o s Organics

Using only the finest ingredients, and sourcing local ingredients whenever possible, red and green chile (of course), pinons and other local products, their exotic mustards cater to the most particular of palates. They have created an assortment of exquisite and delicious flavors to satisfy every mustard lover's desire. Use the mustards in marinades, in salad dressings, mix with yogurt or sour cream for dips, and, of course, let their mustards add a gourmet touch to your favorite sandwich. Mike and Diane say their mission is â&#x20AC;&#x153;to offer only the finest gourmet mustard while simultaneously keeping costs as low as possible.â&#x20AC;? Try all the wonderful flavors of Old Pecos Mustards found in the grocery section of you favorite local Co-op.

Local Product Spotlight

GO AHEAD :

eat it RAW!

BY ILANA BLANKMANN tâ&#x20AC;&#x2122;s the height of the harvest and local produce is bursting off the farms. Harvest season is a great time to experiment with raw foods. Raw food can be as simple as eating a peach or making a salad or can be as gourmet as cashew cheesecake or raw gardenburgers.

Raw foods are anything you eat that has never been heated above 116 degrees. This is the magic number because cooking foods above 116 kills the enzymes that are naturally present in foods. Enzymes are essential for your body to digest and absorb the food you eat. Cooking foods also reduces the nutrient levels of food as vitamins and minerals are destroyed when cooked at high temperatures. Raw foods are not only nutritious but also delicious. Eating food raw maintains the fresh taste and texture of produce while still providing for delightful flavor combinations. La MontaĂąita carries ready to eat raw products in every department, such as raw fruits and vegetables, raw dips and salads in the refrigerated section, raw cheeses, raw nuts and dried fruits in bulk, raw protein bars, and delicious raw desserts and entrees in the deli department. If youâ&#x20AC;&#x2122;ve got a little time, here are some recipes for you to experiment with raw food preparation on your own.

Raw Fig Newton 1.5 cups walnuts 3/4 cup medjool or deglet dates (pitted) 1 tsp cinammon 10 dried figs 1/4 cup shredded dried coconut (optional)

If you have time, soak figs for 1 hour before beginning. Next, process walnuts in the food processor until fairly smooth. Add dates and cinammon and process again until it forms a doughy texture. Wrap the date/walnut mixture around a fig and roll into a ball or press flat. Roll the Newtons in coconut if desired. Seasonal Fruit Cobbler 6-8 fresh peaches, chopped in 1 inch pieces (other seasonal fruits will work like apples, nectarines, pears or strawberries) 1 cup raw cashews, soaked overnight 1 tbsp raw coconut oil 1 tbsp local honey Cinammon, cloves and/or ginger to taste 1/2 cup raw walnuts 1/2 cup dried apricots First put cashews, coconut oil, and honey in blender. Slowly add water as needed to make a smooth creamy mixture. Next, process walnuts and apricots for cobbler topping. (If you donâ&#x20AC;&#x2122;t have a food processor, just chop them into small pieces.) Add cinnamon and/or other spices to peaches, then mix the cashew cream with the fruit. Place fruit and cashew cream mixture in a nice display bowl or casserole dish and sprinkle cobbler topping on top.

EAT IT raw !

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

CO-OP news

SEPTEMBER

2007 6

a member profile

Gardener’s

“This place, philosophically, is about solutions,” says Christianna. Finding solutions and accurate information about sustainable urban gardening, catered to the unique concerns of each person, is what motivates her. She believes that “people deserve a relationship with A selfplants.” Christianna didn’t grow up a gardener but realizes “how one or two plants supporting can really create a connection that does non-profit uplift someone.”

Guild

BY KRISTIN WHITE first stumbled upon Gardeners’Guild (GG) quite by accident three years ago – not too long after they opened- when taking a walk down Wellesley SE in the Nob Hill area. I thought I had discovered a secret treasure. The space was tiny and unassuming – attached to Kelly’s Brewery and Restaurant – and filled with everything imaginable for the gardening needs of those living in small spaces or urban environments. I was delighted and surprised to learn that our ever-growing city had a community owned and operated urban gardening resource and information center, encouraging sustainable city living.

Gardeners’Guild has since moved next door to its own building. The new space is open, inviting, colorful and easily accessible. GG offers loads of valuable and well-researched information on city gardening, especially designed for Albuquerque’s climate and soil. Hours of operation are 11am-7pm Wednesday through Saturday, and 11am-5pm on Sunday. The walk-in clinic is open to anyone at any level wanting intelligent and wellinformed solutions to individual gardening needs. GG provides a superior selection of basic tools, materials, plants and decorative items that serve to conserve, decorate, and bring joy to gardening.

LOCAL SALE ITEMS SHOP LOCAL & SAVE

urban gardening RESOURCE

Fall is approaching and the changing of the season brings with it its own conditions. I asked Christianna her thoughts on the subject: “What September is really good for is assessing. Spring cleaning has never really meant as much, in my mind, as Fall organizing. Things have fallen by the wayside because maintenance is not much fun in 95 degree weather. It’s a time to address what’s working and what isn’t.”

The idea for creating a self-supporting, non-forprofit organization was hatched about five years ago. It came about as a response to urban situations and as a means to provide a way for people to green the environment and rebuild a relationship with it despite living in cities. Christianna Kistler-Cappelle and her husband Abe Cappelle opened Gardeners’ Guild as a way to give back to the community. They wanted to have a location where people could come and feel comfortable and also get the things they need. Christianna runs the store and Abe, who serves on the board, operates his own landscaping business called Terratherapy.

The Cappelles are members of the Co-op and participate in the Member to Member Community Resource Guide through their organization. Christianna has this to say about the Co-op: “As someone who is learning to simplify and conserve in urban conditions, La Montanita is a cornerstone in my daily life. The Co-op, located in our populated urban neighborhood, makes it possible for us to find healthier options in both foods and body care products without getting in a car to do it.” For more information call Christianna at 268-2719.

Rudi’s Organic Bakery Boulder, CO Organic Sandwich Bread, 22 oz, Assorted Varieties, Sale $2.69, Additional Rudi’s items also on sale El Pinto Albuquerque, NM Original Salsa and Green Chile, 16 oz, Assorted Varieties, Sale 2/$7 La Montanita Co-op

Albuquerque, NM Tree-Free Kenaf Co-op Greeting Cards, Assorted Designs, Sale 99¢ each

Beneficial Farms

Santa Fe,NM Fresh Fertile Eggs, 1 dozen, Sale $3.49 VALID IN-STORE ONLY from 9/5-10/2, 2007:

Not all items available at all stores.

Even more LOCAL products on sale in our stores!

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

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

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

505.401.8206

www.karenswift.com

board

brief

By Tamara Saimons, for the Board of Directors

Local Conversations, Organic Education hat makes food organic? If a food is labeled “organic” whose responsibility is it to ensure that the label is true? What are the biggest issues that organic producers and consumers face in a world where the race is on toward capturing the increased markets and profits an organic label can bring?

At the July board meeting, we had the pleasure of having dialogue with speaker Joanie Quinn, the Education and Marketing Coordinator from the New Mexico Organic Commodity Commission (NMOCC). The NMOCC is an independent agency of New Mexico State government, responsible for the regulation and promotion of organic agriculture. Regulation includes organic certification and registration, as well as oversight of enforcement and compliance with organic statutes. The NMOCC was created by the New Mexico Organic Commodity Act of 1990 and is accredited by the USDA's National Organic Program (NOP) as an organic certifying agent. Joanie gave the board and other attendees at the meeting a crash course in the history of organic certification, how the need for organic regulation came about and a taste of some of the challenges that consumers and producers face in a climate where every player in the grocery industry aspires to be a purveyor of organics, the new global “golden egg”. In an environment where demand for clean, wholesome food is high, it has become critically important to have consensus on just what that means and when someone says that their food or value added product is organic, that there is a way to verify through a third party, to ensure certain standards have been met. That is the role of the NMOCC, whose staff travel all over the state inspecting farms that use the “organic” label. Joanie mentioned that one of the most promising developments in the growth of organic farming is the wider array of organic seeds available to growers and that while locally grown is good, the bar we should reach for is to have both local and organic in the same product. The federal Organic Food Production Act (OFPA) of 1990 was written to cut down on fraud and opportunism related to the spike in demand for organics. Originally, in the 1960s through the 1980s, organic growers were mainly small, independent farmers, selling locally. Organic "certification" was based on a direct relationship between farmer and consumer that was based on trust. Twelve years later in 2002, the National Organic Standards implemented by USDA took effect. After unprecedented criticism and 325,603 public comments, USDA reversed the inclusion of bioengineered crops, sewage sludge and irradiated foods in the organic label.

Then, in October 2002, in a matter of days after the rules governing organic under the National Organic Program (NOP) were implemented, Maine blueberry farmer Arthur Harvey filed suit against USDA claiming that their regulations governing foods labeled “organic” went against several principles of the OFPA. Having initially lost on all counts, Harvey prevailed in January 2005 when the Court of Appeals ruled in his favor. Essentially, the Harvey decision forced USDA to amend its regulations to prohibit the use of synthetic processing aids in organically-labeled products and to revoke or revise its 2002 Policy Statement so that synthetic ingredients may not be used in organic foods without being identified on the National List. Joanie pointed out these exemptions, listed as 38 ingredients, are allowed to be included in organic products even though they are not certified organic. For example, in 2007, the USDA certified Anheuser- Busch’s Wild Hop Lager organic even though it uses hops grown with chemical fertilizers and sprayed with pesticides. Other ingredients on the list of 38 include nonorganic animal intestines for use as casings for organic sausages, non-organic fish oil as an ingredient in numerous processed organic foods, non-organic gelatin, nonorganic coating agents for fruits and vegetables, nonorganic food colorings and flavors, and other non-organic additives. You can read more about the so-called “Budweiser Exemption” at www.organicconsumers.org /articles/article_5257.cfm. Organic certification is not a simple process and for the consumer, there are a number of choices to make between various labels. For example, “100% Organic”, “Organic” and “Made with Organic Ingredients” are but three different distinctions, all with their own definitions. Fortunately, the Coop community has a tremendous resource in the New Mexico Organic Commodity Commission which works strenuously on behalf of all those who grow, value and support organic food in New Mexico. The NMOCC has a website and its address is: http://nmocc.state.nm.us/index.html

The board welcomes all interested co-op members to the Local Conversation Project, which takes place at the beginning of every board meeting on the third Tuesday of the month at 5:30 at the Immanuel Presbyterian Church on Carlisle and Silver.

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

SEPTEMBER

SCOOP

ANNUAL MEMBER SURVEY RESULTS

e received 2,119 completed member surveys this year – a 15% increase over last year. We are very grateful to those members

who took the time to complete our survey. Many of the survey questions remain the same from year to year. This permits us to track our performance in these areas over time. Some snapshots from this year’s results are: • Our produce departments continue to be viewed as the strongest area of performance. Your view of our food service departments improved over last year and our cheese departments’ value to you declined for the third straight year • Our pricing is thought to be competitive by 30% of you and a little high by 55%. These numbers have remained stable the past three years. • 68% of respondants believed our level of staff service is excellent and this increased by 5% from last year. • Our stores’ ambiance was ranked warm and inviting by 85%, an increase of 6% from last year. • Our support of locally produced products continues to be the number one reason for choosing La Montanita with local ownership continuing in second place.

ARE IN

• 83% of responses indicated that we have increased their knowledge of the cooperative model. • 97% of responses indicated that we provide a respectful and responsive work environment for our staff. • 2% of responses indicated that they are not satisfied with La Montanita. This number declined for the second consecutive year and is the lowest level of dissatisfaction we have recorded.

We have recorded a large number of written comments from this year’s survey and I will include a sampling of those in next month’s column. Please contact me if you would like to receive a copy of the complete results. We greatly appreciate your feedback as it helps us identify the areas of the Co-op that need more attention and resources. I hope you will let us know whenever you see areas where improvement is needed. C.E. Pugh, General Manager

gree in Early Childhood Special Education and I am a licensed massage therapist. I am actively involved in the Soka Gakkai International (SGI-USA) – a lay Buddhist organization dedicated to promoting peace, culture and education through individual happiness. Please don’t hesitate to contact me with your comments, ideas, and suggestions. Your input is greatly appreciated and will assist me in making sure your voice is heard.

Although I am relatively new to the Co-op team, I find the work environment a refreshing change from jobs I’ve had in the past. My co-workers are intelligent, hard-working, open-minded, friendly and dedicated individuals who believe in what they do. The atmosphere is peaceful, supportive, focused and sometimes light – as we all enjoy a good laugh. Our jobs are challenging at times, like any other, but well worth it when keeping in mind the big picture. Though born in Chicago, I have lived in Albuquerque for 30 years. I have a Masters De-

I look forward to meeting you and serving you. KRISTIN WHITE

RESOURCE

Whose LIST are you on? Build our local economy with like-minded people who share your cooperative values and love of local organic food. The 2007-2008 edition of the Coop’s Member to Member Community Resource Guide will be printed as a special pullout section in the October 2007 Coop Connection News. List your business and or professional skill, in the Member to Member Co-op Community Resource Guide. • Keep your dollars circulating in the cooperative community and enriching our local economy as you build your personal one. • Give and receive discounts and other special considerations to fellow Co-op members. • Get your FREE — yes FREE — listing in the Member to Member Co-op Guide and on our web site.

Board of Directors Meeting, Immanuel Church 5:30pm Member Engagement Committee, CDC 3361 Columbia NE (formerly called Member Linkage) Board of Directors Candidate Nominations close Finance Committee, location and date to be announced

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.

produce!

On another note! Some of our in-store Departments are looking for people to help with food demos of new products. The Nob Hill Cheese department is currently looking for two volunteers to give members the opportunity to taste some of our delicious new cheeses. The two shifts are Fridays from 4-6pm and Saturdays from 10am-12pm or 11am-1pm. If you’re interested, please contact me, Kristin White at 217-2016 or e-mail me at kristinw @lamontanita.coop.

MEMBER TO MEMBER

Celebration of Local Meats, see page 1

best

Dedicated to Serving the Community

9/24 TBA

Calendar of Events

CO-OP’S: A Solution Based System • 74% of responses indicated that their age is between 40 and 70 and this is a little higher than previous years.

New Membership Staff: y name is Kristin White. In late July I started working for La Montanita as the assistant to the Membership Coordinator. I’ve been a member of the Co-op for seven years now and am delighted to be working here full time. It is important to me to work in a capacity that benefits myself, the community and the environment. La Montanita upholds and promotes many of the same principles that I strongly believe in. Supporting and encouraging community building, providing educational information, and contributing to health and well-being - while simultaneously striving to protect the environment - cultivates a stronger and more vibrant local economy.

9/14 9/18 9/24

2007 7

FRESH DELICIOUS ORGANIC SHOP

CO-OP!

Available now at your local La Montanita Co-op

GUIDE

• Share your skills, products, or services with our nearly 14,000 member households in Albuquerque, Santa Fe, and Gallup. SIGN UP Today Mail or e-mail your name, Co-op membership number (for verification purposes only), business name, address, contact information and what special discount or consideration you are willing to share with other members. (in that order please)

DEADLINE FOR INCLUSION IS MONDAY, SEPTEMBER 10TH Send to the Membership Department c/o The Coop, 3361 Columbia NE, Albuquerque, New Mexico 87107. Attention Kristin. Or email to kristinw@lamontanita.coop. Need more info call Kristin at 217-2016 or Robyn at 217- 2027, or toll free at 877-775-2667. You must be a Co-op member to participate.

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

hearty

warming food

SEPTEMBER

the fall

harvest!

September is a time to celebrate the gift of the harvest. Fresh fruits and vegetables are at their best and most plentiful this time of year. Fresh roasted chile, apples and squash are some of the foods that are in season right now and featured in the recipes below. Hearty and warming, these recipes provide the flavor and nourishment necessary for seasonal transition. (Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce) Calabacitas (Squash and Corn with Green Chile) For hundreds of years squash and corn have been the staples of the Pueblo Indians in northern New Mexico, and in this popular dish, they are combined with chile. The delicate flavor of the corn and squash with the bite of the chile is a combination that can act as a basis for other variations. Use different types of summer squash, add cheese such as cheddar, Monterey jack, or feta, and/or chicken to turn this recipe from a side dish into an entree. 2 zucchini squash, sliced 1/2 small white onion, sliced and separated into rings 2 tablespoons vegetable or olive oil 2 cups cooked whole kernel corn 1/2 cup chopped green New Mexican chile, roasted and peeled 2 teaspoons dried oregano, Mexican preferred 1/4 to 1/2 cup heavy cream Salt to taste Heat the oil in a heavy skillet over medium heat and saute the squash and onion for a couple of minutes. The squash should be tender but not be soft.

2007 10

Add the corn, chile, and oregano to the pan and saute for 2 minutes. Stir in the cream and simmer for 3 to 4 minutes to blend the flavors. Yield: 4 servings. Heat Scale: Mild to Medium Vegetarian Posole This posole is highly addictive and much tastier than the traditional version with pork. The heat will depend on the peppers you use, so beware! 5 cups white hominy, thawed if frozen, or well-rinsed if canned 14 cups good vegetable stock, preferably homemade 1-2 cups Hatch green chile 2-3 T New Mexico red chile powder 3-4 dried New Mexico red chile pods, shredded 1 onion, chopped 4 garlic cloves, minced 1 bunch cilantro, chopped 2 medium tomatoes, whole 3 chipotle peppers in adobo sauce, chopped 1 T miso 1 t Mexican oregano salt grated Colby or Jack cheese whole wheat or sprouted tortillas Put all the ingredients except the cheese, cilantro and tortillas into a big pot and simmer for 1 1/2 hours, or until flavors are melded. Top each bowl with grated cheese and cilantro and use tortillas to scoop it up. Yield: 6 servings

Broiled Tilapia with Thai CoconutCurry Sauce Tilapia's mild flavor allows the bold flavors in this brothy sauce to shine. Serve this dish with rice, which will absorb the sauce. 1 2 2 1 1 1

teaspoon dark sesame oil, divided teaspoons minced peeled fresh ginger garlic cloves, minced cup finely chopped red bell pepper cup chopped green onions teaspoon curry powder

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www.nmefcu.org • 505-889-7755 • 800-347-2838 Coming to the Santa Fe La Montanita Co-op Soon 913 West Alameda, west of St. Francis Drive Member NCUA • Equal Opportunity Lender

hearty

warming food Heat the oil in a heavy 4-quart pot over mediumhigh heat. Add the onion and parsnips and cook, stirring until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mixture, and cook about 1 minute longer.

2 teaspoons red curry paste 1/2 teaspoon ground cumin 4 teaspoons low-sodium soy sauce 1 tablespoon brown sugar 1/2 teaspoon salt, divided 1 (14-ounce) can light coconut milk 2 tablespoons chopped fresh cilantro 4 (6-ounce) tilapia fillets Cooking spray 3 cups hot cooked basmati rice 4 lime wedges Preheat broiler. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges. Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge) Garden Stuffed Pitas 3/4 cup chopped green onions 1/3 cup vegetable broth 2 15-ounce cans white beans, drained and rinsed 2 10-ounce cans diced tomatoes and chilies 1 cup frozen corn 1/3 cup tomato paste 1 teaspoon chili powder dash Tabasco sauce 6â&#x20AC;&#x201C;8 pieces pita bread 2 cups shredded lettuce 1 tomato, chopped 1/2 cup chopped cucumbers Cook green onions in broth for 5 minutes, stirring occasionally. Add beans, tomatoes and chilies, corn, tomato paste, and chili powder. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally. Season with Tabasco sauce. Serve in pita bread, topped with lettuce, cucumbers, and tomatoes. Preparation Time: 25 minutes. Serves 6 to 8 Low-Fat Parsnip and Butternut Squash Risotto with Herbs 1 T olive oil 1/2 C finely chopped onion 4 oz parsnips, trimmed, peeled, and chopped 2 C arborio rice, unwashed 1/2 C dry white wine 6 C vegetable broth, heated 1 C shredded butternut squash 2 T mixed herbs, see note 2 T grated parmesan cheese Salt and pepper to taste

Add the wine and stir until it is mostly absorbed by the rice. Add the broth, 1/2 cup at a time, stirring well after each addition. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup of the broth to add at the end. After 10 minutes add the squash. When the rice is tender but firm, about 10 minutes long, turn off the heat. Add the remaining 1/4 cup broth, the herbs, cheese, salt and pepper to taste and stir well to combine with the rice. Serves 6 Homestyle Squash and Pinto Beans Veggies, rice, and beans make this all-American dish a welcome guest after a hard day. Serve with a salad and fruit wedges. 1/4 cup vegetable broth (or more, as needed, to sautĂŠ in) 1/2 cup chopped onion 2 teaspoons minced seeded jalapeno pepper 2 garlic cloves, minced 1 cup (1/2-inch-thick) sliced yellow squash 1 cup (1/2-inch-thick) sliced zucchini 1/2 cup fresh corn kernels 1 16-ounce can pinto beans, drained 1 14.5-ounce can diced tomatoes, undrained 3 thyme sprigs 2 cups hot cooked brown rice Heat broth in a large skillet over medium-high heat. Add the onion, jalapeno, and garlic, and sautĂŠ 2 minutes. Stir in squash and zucchini, and sautĂŠ 2 minutes. Add corn, beans, tomatoes, and thyme; cover, reduce heat, and simmer 10 minutes. Discard thyme. Serve over rice. Serves 4 All recipes reprinted and adapted from the following sources: www.fiery-foods.com/dave/nancy1002.asp www.epicurious.com/members/member_recipes/recipe_ views/views/1202769 Cooking Light, September, 2002 www.pcrm.org/health/recipes www.astray.com/recipes

Please send your recipes and comments to: kristinw@lamontanita.coop

2007 11

<QUW\Pa 0IUUIKS 7_VMZ +WV\ZIK\WZ :M[QLMV\QIT +WUUMZKQIT

KWUXI[[MTMK\ZQK(OUIQT KWU TQKMV[M ! !

Classical Homeopathy Visceral Manipulation Craniosacral Therapy

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

505-266-6522

BUY LOCAL KEEP YOUR $$ AT HOME

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

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

FALL

Itâ&#x20AC;&#x2122;s time to mulch and get your order in for firewood

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

eat your

APPLES!

NOTE: Use fresh herbs such as basil, mint, sage, chives, and/or parsley. Dried herbs also work well.

Two Locations! Nob Hill

SEPTEMBER

SHOP

CO-OP!

Spending too much time in the bathroom without the results you want?

CO-OP food-shed

PROJECT

Cleanse your colon...reclaim your health! Acupuncture Center Relief from stress, pain, digestive discomfort, colds & flu Most insurances accepted. 3415 Silver SE Albuquerque, New Mexico 87106 P: 505-265-5087 103 East Hill Gallup, New Mexico 87301 P: 505-863-8018

Colon hydrotherapy clients consistently report: â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘

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Vitality Works 505.268.2772 conveniently located near Nob Hill

Gentle...professional...committed to your health & well-being...over 25 years in business!

Bringing together local farmers and Co-op shoppers for the best in fresh, fair and local food!

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health &

healing

SEPTEMBER

THE POLITICS AND PR OF CERVICAL

Our Daughters, Ourselves

BY JUDITH SIERS-POISSON, CENTER FOR MEDIA AND DEMOCRACY Editor’s Note: Thanks to the author and the Center for permission to excerpt and reprint the following article; the first in her four-part series on the issue. To read it in full, please go to www.prwatch.org.

HPV is significant not only because of the high infection rates among the population. HPV infection can affect fertility, can cause the sexually transmitted disease (STD) genital warts, and some strains can lead, in rare cases according to the

any women, including myself, have been affected by cervical cancer or Human Papillomavirus (HPV) at some point in their lives. HPV is rampant throughout the world, and the U.S. is no exception. HPV is a leading cause of cervical cancer and precancerous cervical conditions. It is estimated that up to 20 million people in the U.S. are currently infected with HPV — men as well as women. It is not surprising, therefore, that Gardasil has burst onto the national stage as the latest “wonder” vaccine. Manufactured by Merck, Gardasil is the first vaccine available that can prevent 4 strains of HPV. In nearly every state in the U.S. there is a legislative push to make the HPV vaccine mandatory for middle-school-aged girls, with catch-up clauses to cover girls that have passed that age but are not yet sexually active. Given the anxiety of most people about cancer and the number of people infected with HPV, it is not surprising that what is touted as the first vaccine against cancer has been largely greeted with acclaim. But despite having been affected personally, I became concerned by the headlong rush to not only approve the vaccine but to mandate it for middle-school-aged girls. It is also worrisome that a vaccine may give a false sense of security, which could lead to a decline in the very reliable and proven diagnostic tools available, including Pap tests. Decisions affecting millions of young women should not be made lightly, and certainly not without examining the marketing, PR, and profit motives of a corporation like Merck. HPV and Cervical Cancer: Just the facts, Ma'am According to the Centers for Disease Control and Prevention, as many as 50 percent of sexually active men and women become infected with Human Papillomavirus (HPV) at some point in their lives. Because the virus is so pervasive, by age 50, at least 80 percent of women will have acquired genital HPV infection. It is estimated that each year an additional 6.2 million Americans become infected by one of the strains of HPV. It is important to note, however, that only a few strains of HPV actually cause cervical cancer.

Research shows that DHA and EPA, the Omega-3 essential fatty acids found in ﬁsh oil, help to: 1. Enhance learning and focus* 2. Provide immune support* 3. Ensure proper growth and development* * 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.

Mandating the HPV vaccine for mid-school girls: a false SENSE OF SECURITY?

Centers for Disease Control and Prevention, to cervical cancer. The CDC goes on to say that, "Most people who become infected with HPV will not have any symptoms and will clear the infection on their own." That is to say, without any treatment, many infections are addressed by the body's own immune system. (The National Cancer Institute's survey noted that nearly 80% of women mistakenly believed that the body could not resolve the infection without treatment.) Pap smears can detect early pre-cancerous conditions and have drastically improved survival rates. For those whose bodies are unable to counter the infection without assistance, a Pap test provides a reliable method of detection, which, coupled with appropriate treatment, has drastically reduced the mortality rate of cervical cancer patients. The National Institutes of Health points out that HPV does not lead directly to cervical cancer but causes cell abnormalities, or dysplasia, which can over time develop into cancer. It is a slow progression,

It all adds up. . . when kids take Nordic Naturals ﬁsh oils, parents know their children are getting the highest quality Omega oils for nutritional support. Available in great tasting strawberryﬂavored liquids and chewable soft gels. Visit: nordicnaturals.com

2007 12

CANCER

and "this pre-cancerous condition can be detected by a Pap smear and is 100% treatable." In addition, 92% of women are alive 5 years after a cervical cancer diagnosis if the cancer was kept from spreading outside of the cervical area. So why is cervical cancer still an issue for women? In the developing world, lack of access to healthcare and routine tests like the Pap smear means that infections and early pre-cancerous conditions are not detected, and if and when women are diagnosed, it is with advanced, invasive cervical cancer that may have metastasized to other parts of the body. In addition, other cervical cancer risk factors, such as becoming sexually active at an early age and giving birth to several children, are more common for women in developing countries.

nvasive cervical cancer is also more common in women middle aged and older, who are less likely to receive regular screening and early treatment, often due to lack of medical coverage, but also because of the misconception that it is a disease of younger women and that Pap tests are not as important as women age. Smoking also doubles the rate of cervical cancer. Not only do higher smoking rates correlate with lower levels of education and membership in a lower economic class, but racial minorities have been consistently targeted by Big Tobacco marketing and so have had their cancer risk increased as well. It can be informative to examine what U.S. women are dying from statistically. According to the American Heart Association, coronary heart disease, which causes heart attacks, is the leading cause of death for American women. "Many women believe that cancer is more of a threat, but they're wrong. Nearly twice as many women in the United States die of heart disease and stroke as from all forms of cancer, including breast cancer." Even so, a recent Washington Post article states that more than 200,000 U.S. women are diagnosed with breast cancer each year and 40,000 die annually as a result, a mortality rate almost ten times higher than that of cervical cancer. CONTINUED ON PAGE 13

health &

healing

OUR DAUGHTERS

SEPTEMBER

OURSELVES

12 None of this is meant to minimize the tragedy of cervical cancer, with which more than 11,000 U.S. women are diagnosed each year and which, according to the American Cancer Society, is expected to claim 3,700 lives in the U.S. in 2007 alone, and many times more in developing countries. It is instead meant to set the stage and to keep in perspective risks as we examine the push for mandatory vaccination, especially since not all cases of cervical cancer are caused by HPV infection.

CONTINUED FROM PAGE

Enter Gardasil, the 'Wonder Drug' Produced by pharmaceutical mega-corporation Merck, Gardasil is a vaccine given in a series of three injections

Vaccine mandates are corporate nirvana ensuring a MASS MARKET.

before a girl has become sexually active to guard against HPV infection. Gardasil protects against four of the more than 30 strains of HPV – types 6, 11, 16, and 18. According to the Merck product site, "HPV Types 16 and 18 cause 70% of cervical cancer cases, and HPV Types 6 and 11 cause 90% of genital warts cases." Gardasil is the first vaccine approved by the U.S. Food and Drug Administration for prevention of HPV. The FDA's approval of Gardasil in June 2006 has allowed Merck to establish a substantial lead over its rival GlaxoSmithKline, which has an HPV vaccine, Cervarix, pending approval by the FDA. But by the time Cervarix is approved, which is expected to occur between October 2007 and January 2008, Gardasil will have enjoyed its monopoly status for between 16 and 19 months. Estimates of the global market value for HPV vaccines are that it will be worth $2 billion to $4 billion within three years. In the world of drugs, vaccines for use by the whole population are close to corporate nirvana since they ensure a mass market for prevention instead of having to wait to identify the smaller number of people who actually develop a particular disease. In addition, mandating vaccination helps ensure a mass market and gets the government involved in what would otherwise be left to market forces. Merck is still recovering from the Vioxx scandal of 2005, in which Merck's prescription pain reliever was linked to an increase in heart attack risk. Worse still for the company was the assertion that Merck has intentionally kept secret findings of the risks associated with Vioxx while at the same time executing an aggressive direct-to-consumer advertising campaign to increase demand for the drug. The Vioxx recall is estimated to have cost Merck $2.5 billion in annual revenue. According to Merck, as of March 31, 2007, Merck "has been named as a defendant in approximately 27,250 lawsuits, which include approximately 45,700 plaintiff groups alleging personal injuries, and

in approximately 266 putative class actions alleging personal injuries and/or economic loss." In March, 2007, MSNBC reported that Merck had a designated legal war chest of $1.64 billion for Vioxx legal costs, but had not set aside a penny for damages, intending to fight each case rather than settle out of court. Merck is pushing hard for a drug that in their ideal world would be given to every middle-school-aged girl and would be mandated by each state. The FDA is assuring us that this drug is safe and effective for mass vaccination of young girls. With their combined track record, shouldn't we be concerned? Access in Theory, and in Practice Momentarily setting aside valid concerns about the mandating of a new vaccine, there are other issues to consider. Each vaccine shot will cost $120 through private insurance, or $96 through governmental programs buying at the federal rate. Those that have insurance may only need to pay a co-payment if it is offered by their provider and those on government assistance programs might not pay at all. However, those without insurance would have a hefty bill to pay, particularly if it is mandated for school attendance, and if there are several girls in a family, $360 on average for each girl would add up quickly for a family that may fall in the working poor class; the people that most often do not have health care through their employer but do not qualify for government assistance. These are the same women that are most likely not receiving regular Pap tests to detect early pre-cancerous conditions before they develop into life-threatening cancer.

2007 13

funding covers at best 10% of the cost of the program. The federal government is requiring states to cover the children, and the states themselves might choose to make the vaccine mandatory for school attendance. But 90% of the children who would in theory receive the shots free won't, and so parents will have to pay for the shots out of pocket or risk their daughter being barred from going to school. Dr. Harper explained further that particularly with a drug as expensive as Gardasil, its inclusion in the Vaccination for Children program provides insurance companies with a perfect reason not to cover the shots for anyone under 18 years old beginning July 1, 2007. "Insurance companies are saying that the VFC program is required by law to purchase this. But the problem is that the states don't have enough money allocated by VFC to purchase enough to cover their whole state's population. So if you make a mandate that your child can't enter sixth grade as a twelve year old without having the shots, and your state only has enough to give it to 10% of the twelve-year olds, and you're the next kid in line and your family doesn't have $500, then you can’t go to school. That is wrong," says Dr. Harper.

ccording to the National Center for Children in Poverty at Columbia University, 18% of children in the U.S. live below the federal poverty level ($20,650 a year for a family of four) and 38% of children live in low-income families. There is obviously a huge gap in coverage for those who can't afford the shots on their own. For most families, said Harper, "it would be an onerous amount to pay. And it would be awful to link your further education with your inability to pay for a vaccine."

Thanks to the Center For Media and Democracy, PR Watch, and author Judith Siers-Poisson for permission to reprint excerpts from her fourpart series on this issue. To read the complete series or to make a donation to further their important work, go to www. prwatch.org or contact them at Center for Media & Democracy, 520 University Avenue, Suite 227, Madison, WI 53703, phone: (608) 260-9713, fax: (608) 260-9714.

he idea of mandating HPV vaccination for girls as a requisite for school attendance may seem helpful, or at worst benign, but this isn't the case. Government mandates often create requirements but not the funding to fulfill them. Even a government recommendation can have far-reaching effects on access. On June 8, 2006, the U.S. Food and Drug Administration approved Gardasil as the first vaccine against Human Papillomavirus (HPV). Less than a month later, the Advisory Committee of Immunization Practices (ACIP) unanimously recommended vaccination for 11 and 12 year-old girls. According to the Oncology Nursing Society, the ACIP also "resolved that the HPV vaccine be included in the Vaccination for Children (VFC) Program, a national effort that provides free immunizations to children who are Medicaid eligible, uninsured, underinsured, or Native American. “About 40%–45% of the U.S. child population is included in the VFC,” said Lance Rodewald, MD, of the Immunization Services Division.'" This may sound positive, but Dr. Diane Harper sees it differently. Dr. Harper is a Professor at the Dartmouth Medical School and has been studying HPV for almost 20 years. She was involved with both Merck and GlaxoSmithKline in HPV vaccine trial design and served as a principal investigator at the clinic site for both the phase two and phase three trials for Gardasil and Cervarix. In an interview, she stated that this federal directive to provide the vaccine free to such a large segment of the U.S. child population falls to the states. Federal

Inner Sparkle

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

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

Phone (505) 385-0562 Albuquerque, NM

Support Women in Birth Become a Labor Assistant/Birth Doula

with

Suzanne Hruschka eat your

VEGGIES

Reception: Fri., Sept 7th, 6-8 pm Watercolor, pottery Show through September The Source 1111 Carlisle SE

How to Manifest, Realize & Appreciate Your Dreams! Work Playshops! Sept. 6 or 27 or Oct. 12 or Nov. 12 5:30-8:30 pm $30/each

Slow Stretch, Beginner Hatha Yoga Tues. 6-7:15 pm $135

SHOP

CO-OP!

15 weeks: Sept. 4-Dec. 18 Pre-register: Suzanne 286-0818 A Time to Relax 11603 Menaul NE

Learn to increase women's comfort in labor Help women have empowered birth experiences Earn income, usually $300-$900 per client

Doula Training Workshop Albuquerque, NM November 9-11, 2007 Contact: Gwenhyfar (801) 916-9884

www.alace.org

farming &

gardening

SEPTEMBER

CORN

ETHANOL

AND THE HARD

NUMBERS

BRETT BAKKER s pro-corn ethanol hype continues, Iâ&#x20AC;&#x2122;m amazed anyone can ignore the numbers. Ethanol is denatured (meaning undrinkable) 180 proof alcohol, not usable in most vehicles. Use of the highly-touted E85 ethanol (85% ethanol, 15% gasoline) still requires minor engine modifications. Unlike gasoline, ethanol absorbs water easily and rapidly, which disallows the use of existing pipeline technology (a system that allows ingress of moisture). BY

itchy green

thumb Tibetan Buddhism: THE SECRET OF YOU AND YOUR ACTUAL BEING Sept. 24, 7-8:30pm. Domo Geshe Rinpoche, a reincarnate lama of the Geluk tradition of Tibetan Buddhism, will be speaking about the mystery of human life. The Source, 1111 Carlisle Blvd SE. CONTACT: Christine 505-898-6090. Suggested donation $15.

2007 14

One full tank for an average SUV is estimated to take 450 lbs of CORN.

For gasoline, the ratio of energy output to energy input (oil extraction, refining, delivery, etc.) is about five to one. That is, gas produces five times more energy than it takes to produce it. For corn ethanol, the ratio drops to a staggering 1.3 to 1. U.S. refineries will produce about six billion gallons of corn ethanol in 2007. This replaces 3.5% of our current gasoline needs. The Senate wants to increase annual ethanol production to 36 billion gallons by 2022. About 15 billion gallons of this would come from corn (the estimated outer limit that will not disrupt global food supplies). This 15 billion would account for 7% of current U.S. oil needs. But even if 100% of the U.S. corn crop was converted to ethanol, it would drop our gasoline consumption by only about 12%. Because of its value in animal feed and as an industrial sweetener (used more widely than sugar in thousands of food products), U.S. government corn subsidies from 1995 to 2005 totaled $51 billion. Ethanol refineries get a tax allowance of about 50Â˘ per gallon. Total ethanol subsidies amount to $1.38 per gallon, about half of the current wholesale price. Archer Daniel Midlands is the largest agricultural processor in the world, mostly of corn, soy, wheat and cocoa. They are the leading producer of ethanol, (which they started pushing in the 1970s), accounting for 1 billion gallons. Ethanol subsidies

and tax breaks from the U.S. government total $5.5 billion a year, a high proportion, of course, goes to ADM as the top producer. As more corn is diverted to ethanol production, the going price for the rest of the corn crop rises, furthering profits for conglomerates like ADM. Since much of worldâ&#x20AC;&#x2122;s meat production is based on corn feed, prices rose accordingly. U.S. beef, poultry, and pork prices increased 3% from January to May 2007. Since the U.S. accounts for one third of global corn exports, these prices are felt worldwide. In Europe, the cost of butter rose 40%. In China, the most consumed meat is pork, the price of which increased 20%. The cost of Mexican tortillas (a staple food there) jumped 60%. Meanwhile, itâ&#x20AC;&#x2122;s estimated a full tank of corn ethanol in an SUV would take about 450 pounds of corn. Compare this to the feedlot cow which might be fed anywhere from 2 to 6 pounds of corn a day. Amazing! Corn ethanol makes even this costly and wasteful practice look reasonable! Or consider: the traditional Mexican campesino might eat a pound of tortillas a day. When you look at it on a human scale, thatâ&#x20AC;&#x2122;s a mighty expensive and selfish tank of fuel. Other Ethanol ven if these numbers put one against corn ethanol, youâ&#x20AC;&#x2122;ll still get the answer that cellulose ethanol can be produced from other sources like perennial grasses high in fiber. Where will these grasses come from? One estimate points to the use of 13% of the land in the U.S. (land, not farmland) to produce enough cellulose to replace 50% of our current gasoline needs. Thatâ&#x20AC;&#x2122;s seven times the land currently in corn production. And genetically engineered micro-organisms would be used to more efficiently digest the fiber, furthering the widespread use of GMOs.

Still, no matter the drawbacks, someone comes up with another source for ethanol like wood chips or cow manure. What they still donâ&#x20AC;&#x2122;t get is that itâ&#x20AC;&#x2122;s all derived from plants which comes from land. Removing vast amounts of plant material from the land results in lowered organic matter in the soil which results in higher use of synthetic fertilizer which results in higher consumption of fuels to make the fertilizers and so forth. How many times can it be said that the answer to high fuel consumption is learning to live with lowered fuel consumption?

Guiding Principles of Permaculture

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) 2ASHIED !LI 1UINTET !CCRA 4RANE 3TATION 2UDRESH -AHANTHAPPHA 1UARTET $AVID -ELTZER -ICHAEL 2OTHENBERG %UGENE #HADBOURNE *IMMY #ARL "LACK )VO 0APASOV (IS 7EDDING "AND *OSHUA 2EDMAN 4RIO 2OSALIE 3ORRELS ,UCIANA 3OUZA 1UARTET $AFNIS 0RIETO !BSOLUTE 1UINTET )VA "ITTOVA 7ILLEM "REUKER +OLLEKTIEF !NNE 7ALDMAN s 'UY +LUCEVSEK 2AHIM !L(AJ S "AGHDAD /RCHESTRA -ICHAEL !NTHONY .ATURAL )NSTINCTS 4RIO 4ETRAGON /LIVER ,AKE /RGAN 1UARTET !"1 3LAMS (AIKU &INALS *AZZ AT ,INCOLN #ENTER /RCHESTRA WITH 7YNTON -ARSALIS 0AT -ETHENY 4RIO 2AVI #OLTRANE 1UARTET 3ASHA $OBSON 3& *AZZ #OLLECTIVE !NDY -ILNE $APP 4HEORY (OLLY (OFMANN -IKE 7OFFORD 6IJAY )YER 1UARTET s +ATE -AC,EOD 7D: .E (K9> (EH;

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BY SCOTT PTTMAN, PERMACULTURE INSTITUTE THE ALBUQUERQUE CLASS ermaculture is a way of thinking about our world and how we live in it. The prime directive of permaculture is that â&#x20AC;&#x153;the only ethical decision is to take responsibility for our own existence and that of our children.â&#x20AC;? It does this in part by using a set of principals that are derived from observation of the natural world and the ethic: Care of the Earth, Care of People, and Fair Share.

â&#x20AC;˘ Every thing gardens If you look around you at birds, squirrels, bees, and plants it quickly becomes obvious that all of them participate in creating life. Moving and planting seeds and spores, pollinating, and providing organic material are all part of the life cycle of living things. â&#x20AC;˘ Work with nature rather than against it If we understand that weeds grow where there is an absence of something, then we could replace the weeds with a more desirable plant that fills the same need. A bug problem also indicates an imbalance. That imbalance may well be that we have killed all the beneficial insects. â&#x20AC;˘ The problem is the solution In New England each seasonâ&#x20AC;&#x2122;s plowing produced the problem of bringing rocks to the surface. The solution are the beautiful rock walls marking the edges of old fields. Often we are so engaged in the problem that we are unable to see that the way out may be to find what solution the problem may fulfill. â&#x20AC;˘ Make the least change for the greatest possible effect This principal is a companion to the strategy â&#x20AC;&#x153;every element added to a design should serve many functions.â&#x20AC;? The simple

act of planting the right tree in the right place provides shade, bird habitat, wind protection, fruit or nuts, biomass, micro-climate, and humidification. This is certainly a very limited action that creates an enormous effect. â&#x20AC;˘ The yield of a system is theoretically unlimited Bill Mollison writes, â&#x20AC;&#x153;The only limit on the number of uses of a resource possible within a system is in the limit of the information and the imagination of the designer.â&#x20AC;? â&#x20AC;˘ The user must pay For every gift from nature we must return a gift of equal value. We cannot continue to take from living systems and then act surprised when they continue to collapse. Albuquerque Permaculture Class The Albuquerque Permaculture Courseâ&#x20AC;&#x2122;s goal is to provide enough information to begin the creative journey of sustainable living. This certification course begins Sat., Sept. 8th. It is divided into two main categories and will focus on how to live within our ecological budget. The course will be held at The Center of Action and Contemplation on Five Points Road. Field trips will observe how permaculture design works with participation in some hands-on projects. â&#x20AC;˘ Scott Pittman has been teaching permaculture for the past 22 years. He was mentored by permaculture founder Bill Mollison. He currently lives and practices permaculture in Pojoaque, NM.

www.permaculture.org

community

forum

SEPTEMBER

2007 15

Statewide

M&A Integral Feng Shui

DUENDE POETRY SERIES

4 WOMEN

iana Huntress, Mary Oishi, Arden Tice and featuring Margaret Randall. Sunday, 7pm, September 16th, 2007, at Anasazi Fields Winery of Placitas, NM. Suggested donation of $3 will pay the poets. Wine bar, tasty snacks, great place. Drive out for a good time and a fistful of literature.

of several of her books she was ordered deported under the McCarran-Walter Immigration and Nationality Act, emerging victorious in 1989 in an immigration case that would change U.S. immigration law. She has published more than 100 books!

To get to the Winery, take I-25 to the Placitas exit 242, drive 6 miles east to the Village, turn left at the sign just just before the Presbyterian Church, follow Camino de los Pueblitos through two stop signs to the Winery entrance.

Margaret Randall grew up in New Mexico, left for Spain, New York and finally Latin America where she co-founded and co-edited EL CORNO EMPLUMADO/THE PLUMED HORN, a bilingual literary journal (1962-69). Due to the content

For more information on the Duende Poetry Series contact Jim Fish at 867-3062, anasazifieldswin ery@att.net; or Cirrelda Snider-Bryan at 897-0285, cirrelda@laalameda press.com.

Smithsonian’s Key Ingredients Exhibit Comes to Bernalillo

The exhibit, accompanied by lectures and demonstrations hosted by local experts, will be open to the public daily from September 29 through November 9. These programs will provide free learning opportunities for students and adults interested in Native American foods, prehistoric agriculture, Hispanic villages and traditions, and wine in New Mexico, as well as current agriculture and acequia topics.

Like the

PICTURES

Tours of the exhibits will be available on weekdays for clubs, school classes, tourists, groups and visitors. Reservations for tours may be made by calling 867-2755

“The Bounty of Summer” LIVE MUSIC by Cole Raison

WANT TO SEE

MORE? The Horny Toad Gallery Presents

Photography

by Bert Norgorden

Sunday, Sept. 9th, 2-7 pm 2820 Broadbent NE, Suite D.

ALBUQUERQUE

Peace and Justice Center’s annual

corporations rule!

505.239.8023 Loralee@SoftShui.com

of herbs in this issue of the Co-op Connection?

INDIAN PUEBLO CULTURAL CENTER: PREVENTING BIOPIRACY Sat., Sept. 8th, 1-2 PM A public presentation on the “The Business of Agriculture” on preventing biopiracy among indigenous communities, genetically modified seed contamination, and food sovereignty. Sat., Sept. 29th, All Indian, All the Time, a performance by James Luna that explores contemporary Native issues. Call for performance time. All events are free with admission to the Cultural Center. For more information contact 843-7270 or www.indianpueblo.org.

when

Bring peace & health to your piece of the earth.

All programs and exhibits are held at the DeLavy House Museum, home of the Sandoval County Historical Society. The DeLavy house is located in Bernalillo, on Edmond Rd., just off Hwy 550 west, about 2 miles west of I-25. There will be signs to direct you. The exhibits are open daily from 10:00 am to 4:00 pm, with special programs and events each Saturday and Sunday at 2:00 pm. For details and a complete schedule, visitwww.sandovalhistory.com and click on “Key Ingredients”

AMERICA BY FOOD

SAVE THE DATE: Interfaith Power and Light presents David C. Korten, author of "When Corporations Rule the World," Nov. 10th. Co-sponsored by NMIPL, UNM, and the Sustainability Studies Program. Check future Co-op Connection newsletters for time and place.

-classical Feng Shui -flying star analysis -water dragon activation -“accupucture” for your home or office

Arden Tice has published articles and poetry on travel, artists, social issues, Tarahumara Indians of Mexico, and Eskimos in the Territory at Point Barrow, Alaska. She was Director in El Paso/ Juarez and the first woman assigned to teach psychology to inmates at La Tuna Federal Penitentiary. Her pro bono work with a Vietnam veterans group lead to publishing In Time to Tango.

Diana Huntress moved to New Mexico from Arizona with her 4-year-old daughter in 1965. Mary Oishi believes in the democratization of art introducing the "poetry kiss," a non-competitive open mike for poets of all backgrounds, published and unpublished. She produced and participated in art-asprotest events and has worked in public radio and served as adjunct faculty in the UNM Valencia English Department (2005).

he Sandoval County Historical Society and the New Mexico Humanities Council, in conjunction with the Smithsonian Institution, present “Key Ingredients – America by Food,” a traveling exhibit that explores the entertaining and informative aspects of our diverse regional cooking and eating traditions.

integral... essential to completeness

YardSale

Saturday, September 15, 8 am-4 pm, 202 Harvard SE. The Yard Sale is one of the Peace Center's major fundraising events, See many old friends, meet new ones, and get great recycled stuff. All kinds of donations welcome (in clean and working order, please): no computers or printers. Donations dropped off after September 6. Call France or Suzanne at 268-9557 for drop-off location and times.

Reduce,Re-use

& Recycle

For more information and directions: 345-9132