Co-op Member Patronage Watch Your
Mailbox!
T
hanks to your support of the Co-op that you, as a member, own, the Co-op Board of Directors and staff are pleased to be preparing our annual patronage refund.
Every year since 1990, except for 1999 when we reinvested your money in the community and opened our North Valley location, La Montanita Co-op has mailed patronage refund checks to our members. Over the years patronage refunds have totaled over 2.3 million dollars. These returns benefit you as a member of this community owned and operated business and our larger local economy. No other grocery store sends you a check just for shopping there. This year the Board has declared a patronage refund of 1.75% based on all purchases made from September 1, 2006, until August 31, 2007, (our fiscal year). This year 13,841 member owners will share a total refund amount of $273,183. RETAINED PATRONAGE Your check stub will have some interesting information including “retained patronage.” The retained patronage amount, decided upon annually by the Board of Directors, is your reinvestment in the cooperative businesses you own. It pays for new coolers and other facility upgrades and has allowed us to create our Food-Shed project and other community initia-
tives. Your retained patronage is tracked in accounts by member number and added to with each passing year. This year for the first time, you will see your retained total on your patronage refund check stub. WATCH YOUR MAILBOX Due to the costs of printing and mailing checks, you will receive a check in the mail if your patronage refund is $5 or more. This means you have purchases that total more than $285 from September 2006 to August 2007. If you do not receive a check in the mail, please go to the information desk
make it HAPPEN
THANK YOU on behalf of our entire staff! Robyn Seydel, Membership Coordinator
Reviving TRADITIONAL CIDERS,
Paul and Ruth Laur “moved back home to New Mexico” after a rum making job took them to the Caribbean, with the “intention of reviving fine traditional ciders, developing and supporting New Mexico's organic apple orchards and boosting the region's green economy.” In 1999 they started the Santa Fe Cider Company. In the process they created a bottling collaborative that in addition to housing the Santa Fe Cider Company, is home to several local microbreweries including the Isotopes Beer, of baseball stadium fame.
13th annual make a child
SMILE
Look for the Annual Holiday Giving Trees at all CO-OP locations beginning Dec. 4th
Return gifts to any CO-OP by Monday, December 17th
The average refund check is $19.74 and the highest refund check is $480.20. We have nearly 350 members who will receive over $100 and 3,154 members who will receive between $25 and $100.
!
Sparkling Cider!
N
In the middle of December, our staff, along with a dedicated team of volunteers, many of whom have worked on this refund mailing since the very first year, will be printing, stuffing, sorting and mailing 8,674 member refund checks. We hope to mail on or before December 14. Please watch your home mailbox for your check beginning the week of December 17th.
members
Santa Fe Cider Company’s ew Mexico and Southern Colorado are home to some of the oldest apple orchards on the continent. Long before Johnny Appleseed (John Chapman 1774-1845) became a legend planting apple trees and orchards in the Midwest, apples were a staple crop here in the Southwest. Approximately four hundred years ago, Spanish colonial settlers planted apple rootstock carried from Asturias, in northwest Spain on the Bay of Biscay coast to what was then called New Spain. The descendants of those settlers and their apples still thrive in the canyons and valleys of New Mexico.
at your favorite Co-op location to receive your refund as either a cash disbursement or a store credit.
This patronage refund is a direct reflection of your ongoing support for a community owned, cooperative business. La Montanita Co-op has been pleased to serve its owners and the larger New Mexico community for over 30 years. We look forward to providing the very best service and products as we work to sustain, restore and nurture our Co-op and surrounding communities.
FOOD-SHED UPDATE:
Boosting the GREEN ECONOMY
Refund
Bottled in Moriarity, Santa Fe Cider is a delicious, certified organic, apple beverage that provides a satisfying alternative to the overly sweet, nationally bottled sparkling juices. Paul says, “Like the Napa valley is for grapes, our New Mexican valleys with their hot days and cold nights are for apples. Although we were initially thinking of hard cider or apple brandy, sparkling apple cider just seemed the place to start.” Now that their Santa Fe Sparkling Cider is a hit with consumers here at home and across the nation, they are hoping Hard Cider will be coming out this spring.
Paul purchases apples from a dozen or so farmers in Taos, Dixon, Embudo, Santa Rosa, in the Mimbres valley; “really up and down the Rio Grande,” he says. “Farmers might have as few as 20 trees or as many as two hundred.” Paul searches out just the right apples to create the full-bodied flavor of this carefully crafted beverage. For the moment the apples are pressed in Colorado (to keep their organic certification), although they hope to soon be pressing at the Taos apple press or on a press of their own. After which it is carbonated with CO2 produced from a well near Clayton, New Mexico, and flash pasteurized so that the cider doesn’t ferment in the bottle. Santa Fe Sparkling Cider is never made from concentrate nor does it contain any flavorings. This fine locally grown and bottled apple beverage is a welcome addition at any holiday gathering and all through the year. Look for Santa Fe Sparkling Cider at all BY ROBYN SEYDEL Co-op locations.
Co-op Holiday Festivities You’re Invited! Join us at all our Co-ops for holiday festivities, natural foods samplings, craft fairs, music, friends and fun. And don’t forget to take an ornament off our Make a Child Smile Holiday Giving Trees, up at all locations, and make a season brighter for a child in need. See pages 2-3 for details. December 6th: Nob Hill Co-op, 5-8pm In conjunction with the Nob Hill Shop and Stroll. Activities and Entertainment at the Co-op: Loren Kahn Puppet Theater: shows at 5 and 6pm, for children of all ages • Los Trinos: 5:30pm, Norteno and New Mexico folk duo • Resonance: 6:30pm, Patti Littlefield’s amazing voice and Mark Weaver’s great tuba.
HAPPY HOLIDAYS!
December 11th: Gallup Co-op, 4-6pm Enjoy friends and food, take an ornament and Make a Child Smile December 13th: Santa Fe Co-op, 3-6pm Marachi Differencia: 3:30-4:30pm, young adult mariachi orchestra • New Mexico Youth Jazz Ensemble: 5-6pm, great Jazz at any age December 15th: Valley Co-op, 1-5pm Annual Holiday Local Crafts Fair in the Valley Co-op parking lot, 10-5pm. Call Tammy at 242-8800 to reserve your space. • Loren Kahn Puppet Theater: shows at 1:30 and 2:30pm, for children of all ages • Classico Duo: 2-3pm, classical, vintage jazz and seasonal favorites • El Groupo Norteno: 3-4:30pm, Mariachi and Norteno music Other Important Seasonal Dates December 24: All Co-ops close early at 6pm December 25th: All Co-ops are closed New Years Eve: Regular hours at all Co-op locations New Years Day: Co-op hours are 8am-9pm
fr om the
CO-OP
We sincerely invite you to celebrate the spirit of the season and let light and love, peace and laughter fill your heart at one or all of our holiday parties. And we wish you the happiest of holidays, good health, good fortune, peace and fulfillment in the coming year. Your Co-op Staff
spirit of the season A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Hob Hill/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central SE Albuq., NM 87106 265-4631 Valley/ 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 575-863-5383 tracyt@lamontanita.coop Co-op Board of Directors: email: bod@lamontanita.coop 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 Cover/Centerfold: Co-op Marketing Dept. 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: robins@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% postconsumer recycled paper. It is recyclable.
CO-OP’S 13
TH ANNUAL
MAKE A CHILD SMILE GIVINGTREE O nce again this year the Co-op is honored to be working with some of our communities’ most dedicated organizations to make the holiday season a little brighter for hundreds of children in need. Last year we made the holiday wishes of over 700 children in protective custody and foster care a reality. Over the years, you, our loyal Co-op members, shoppers, staff and child advocates from participating agencies have, through the Co-op’s MAKE A CHILD SMILE program, provided for the needs of thousands of children. Year after year, despite the economic and societal challenges we have faced, the generous spirit of our Co-op community has come through in the most beautiful way. This project, one of my personal favorites, is a powerful reminder of all we can accomplish when we work together. When I think about what we have done together it restores my faith in humanity, reminds me of the power of cooperation and gives me hope for the future. This year makes the thirteenth year that La Montanita Co-op has had the pleasure of setting up holiday giving trees as part of our “Make a Child Smile” program. Over the years the program has grown and grown. Each year we have taken on more children and our partnership with the participating agencies has deepened. Last year members from both Albuquerque locations and the
Santa Fe and Gallup stores made the holiday wishes of over 700 children in protective custody or foster care a reality.
Again this year, trees (purchased from Delancy Street’s addiction recovery program) filled with ornaments, each bearing the name, age and holiday wish of a child, will go up at each Co-op location between December 4th and 6th. To all of you who have participated; the social workers at all the agencies, many of whom have been with this project since it’s inception, Co-op staff, and each and every one of you, who throughout the years has taken an ornament off the tree, found the time during this busy season to share your resources and find that special gift that will “Make a Child Smile”; from the bottom of my heart I thank you all. I hope you will find the time and resources to do so again this year. If this is your first Co-op holiday season we hope you will help “Make a Child Smile” with your participation. The acts of kindness these gifts represent remind these children that, although the world may be harsh, there are many people who care. The carefully wrapped gifts and the holiday messages many of you lovingly write to one individual child in need, are a deep and sincere expression of our shared hopes for a better world and a brighter future. BY ROBYN SEYDEL
HOW THE CO-OP GIVING TREE
GET IN THE
WORKS
SPIRIT
A
gain this year we are honored to work with wonderful people at the following organizations: • The New Mexico Department of Children, Youth and Families; the Albuquerque, Santa Fe and Gallup offices • Peanut Butter and Jelly Day School • Enlace Communitario Please read about the good work of these organizations on the next page.
• Please return the gifts to the Co-op by Monday, December 17th, so we can get them back to the agencies and to the children in time. Please, please do honor this deadline. Some families and foster families have more than one child in the program. When one child gets a gift and another does not (because an ornament is taken but a gift is not returned to the Co-op in time) it can be devastating for that child. • Please tape the colored ornament with the child’s name and agency on the gift. As many of these children are victims of poverty, abuse and neglect and are placed in the care of these agencies by order of the courts, some of the names of the children have been altered for their protection. Taping the colored ornaments that have the agency name and an ornament code number to the top of the gift will help us get your gift to the right child.
• Trees will go up at all Co-op locations between December 4th and 6th. • The ornaments have wish lists for each child, allowing you to choose a gift you will enjoy giving and they will enjoy receiving. • It is not necessary to get everything on the list, although, many of you have in the past and you are welcome to again this year.
Together we can share the true spirit of the season and re-kindle hope in the hearts of some of our community’s special children, making the world a little brighter, a little better for us all. For more information contact Robyn at 505-217-2027, toll free at 877-775-2667 or e-mail her at robins@lamontanita.coop
13th Annual
Make a Child Smile Trees go up at ALL Co-op locations beginning dec.4 Look for the Annual Holiday Giving Trees at your local CO-OP!
Return gifts to any CO-OP by Dec. 17th
make a child
smile
CO-OP
YOU OWN IT 2
DECEMBER 2007
spirit of the season MAKE A CHILD SMILE GIVING TREE
PARTICIPATING AGENCIES
Peanut Butter and Jelly Day School or well over 30 years, PB&J Family Services, Inc., has been working to keep children safe and help families survive. PB&J continues to pioneer innovative approaches to the prevention of child abuse and neglect and the preservation of the family through interactive parenting and bonding programs in its Peanut Butter & Jelly Therapeutic Preschools.
F
Over the years PB&J has worked with tens of thousands of individuals in thousands of families in a number of diverse programs. The programs grow out of work at their Therapeutic Preschools, located in Albuquerque’s South Valley and in Bernalillo, from their home-based programs and in their TEENS pro-
working together since 1995. Their efforts have produced a dynamic continuum of services for both victims of domestic violence and their children including: safety planning; assessment; individual and group counseling; referrals to services (housing, health, financial, etc.); parenting and life-skills classes; legal advocacy; economic development; crisis intervention; and community education. But what makes EC innovative is that its approach goes beyond providing services to include advocacy, leadership development and community organizing projects to make long-term systemic changes and strengthen the community. Last year, they served over 350 Albuquerque women and children and thousands more were reached through educational and organizing campaigns. Domestic violence affects families from all backgrounds. Unfortunately, women from immigrant communities are often at greater risk and are less likely to access needed services. They face cultural and language barriers to police and social services, increased threats of becoming separated from their children through deportation or international child abduction, less access to public benefits and less awareness of their plight by churches, schools and the community at large. Please contact them at 246-8972 if you have any questions or want to support Enlace.
gram at the Cuba, NM, High School — focusing on breaking the often generational cycle of family dysfunction. In the program that serves children with an incarcerated parent, PB&J works to break the cycle of crime. Often angry and feeling abandoned, these children are six to eight times more likely to be imprisoned themselves than other youngsters. PB&J’s Impact program works with them and their incarcerated parent in four New Mexico prisons and with middle school and high school youngsters in the South Valley through the KidPACT program. More than 80 percent of the families PB&J works with make progress toward meeting their goals. Many of the children they work with have low self-esteem. Your gift helps them have a holiday season to remember. Mil gracias! For further information you may contact Donna Brew at (505) 877-7060. Enlace Communitario nlace Comunitario (EC)’s primary mission is to work with Latino immigrants to eliminate domestic violence and strengthen the community. The organization was incorporated in 2000 but the core management and professional team have been
E
New Mexico Department of Children, Youth and Families ernalillo County Child Protective Services (CPS) is a division of the New Mexico’s Children Youth and Families Department (CYFD). CYFD receives hundreds of reports every month regarding abuse/neglect of children. Social workers investigate the allegations and when needed intervene with families to ensure the safety of children. This intervention may consist of crisis counseling, referrals to community resources, or other community supports, or in worst-case scenarios, the Department requests custody of the children. Children in CYFD custody are placed in a licensed foster home.
B
As a community-owned organization we feel it is part of our mission to support the community that supports the Co-op. To that end the Co-op is continually looking for ways in which to help local organizations raise the funds they need to continue their work. Each year the Co-op gives tens of thousands of dollars in food donations to support fundraising efforts, free publicity in our newsletter and other help to many worthy non-profit organizations and schools. CO-OP SCRIP: This year with our Co-op Scrip we are pleased to have supported a number of schools in the Albuquerque and Santa Fe area. The Co-op Scrip program helps organizations raise money. Participating organizations make one dollar on every ten, their supporters get to eat local and organic Co-op food and the Co-op makes a 10% donation to organizations doing good things in our
Santa Fe
Bernalillo County has a group of very dedicated foster families, but the need is greater than the number of available families. If you feel you could provide a safe home for children in CYFD custody please call Foster a Future, at 1-800-432-2075. Working together we can make a difference in a child's life.
for more information Thank you for your interest and concern for the children of New Mexico this year, in the past and in the future.
GIVING SPIRIT...
all year LONG!
Gallup
Foster parents give temporary care to children while they are in CYFD custody, providing a protective and safe home, structure, nurturing and assistance in preparing the child to return to his/her home, or to be adopted. In New Mexico everyone is mandated by law to report child abuse, neglect or exploitation. To report child abuse or neglect please call: Metro Area, 841-6100 or Statewide 1-800-797-3260.
CO-OP’S: GOT THE
Valley
community. Last year the Co-op donated approximately $5,000 to local schools through this project alone. Ongoing Community Support: All year long hundreds of organizations come to the Co-op for help and support in their fundraising and educational efforts. Not including all the many schools we regularly support in each community, these are just a few of the organizations the Co-op has made donations to this year: Meals on Wheels, Earth Care International, Santa Fe Rape Crisis Center, Indigenous Uranium Forum, Valle Caldera, KUNM, Health Care for the Homeless, NM Cradle Project, Peacecraft, NM Acequia Association, NM Department of Children Youth and Families, Escuela del Sol, ABQ Opportunity Center, All Species Day Project, Black Law Students Association, National Dance Institute, Somos Un Pueblo
Unidos, SWOP, ABQ Open Space Division, NM Commission on the Status of Women, Eldorado Children’s Theater, Pastors for Peace, ABQ Center for Peace and Justice, ABQ Pre-School Co-op, Harwood Arts Center, Planned Parenthood, Tesuque Pueblo Seed Sovernity Project, Bioneers, Forest Guardians, Roots and Shoots, NAACP, NM AIDS Services, CareNet, NM Center on Law and Poverty, Sol Arts, NM Animal Friends, Sage Council, Santa Fe Watershed Association, EcoVillage Design Education, Juvenile Detention Nutrition Project, Vets for Peace, 1,000 Friends of NM, 516 Arts, Southwest Pickers, Santa Fe Farmers Market Institute, Farm to Table, Outpost Performance Space, Leukemia and Lymphoma Society, Tewa Women United, NM Conference of Churches, Rio Grande Association of Land Trusts, Citizens for Alternatives to Radioactive Dumping, Battered Family Services, Amnesty International, Holistic Management Resource International and Cooking with Kids, to name but a few.
www.lamontanita.coop 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 DECEMBER 2007
3
the gift of fine
food
DECEMBER 2007 4
NATURAL VALUE
MAPLE SYRUP
MEMBER TO MEMBER
from
COOMBS
Family Farms
Cooperative Distribution Center’s Special Purchase
Sustaining our forests, supporting FAMILY farmers
ROBYN SEYDEL hile most people think of the Food-Shed Project as produce, if this year has shown us anything about our growing food-shed, it’s that there are many fine value -added products. We also recognize that there are nationally produced quality products that add something special to our tables. Maple syrup is one of those special products.
BY
W
Thanks to a smart purchase by Co-op Distribution Center (CDC) manager Michelle Franklin we have a great gift idea: a Natural Value jug of Pure Maple Syrup. It is just this kind of product purchase that adds to our CDC’s viability as we work to support our local and regional producers. It also brings another fine, family-made product to our Co-op shoppers—one that we cannot produce here in the southwest.
The Coombs Family Farms of Brattleboro, VT bottles their traditional maple syrup for Natural Value. The Coombs family are seventh generation, family maple farmers that work with other small family farmers in Vermont, who share their commitment to quality, environmental stewardship and sustainable forestry. Each and every one of the farmers who supplies organic syrup through the Coombs or Natural Value labels are certified organic by the Quality Assurance International (QAI).
Coombs Family Farms conducts free training seminars on sustainable forest management, responsible tree tapping, production of value-added products such as candies and sugars and more. To this day, they still work with many of the same maple trees utilized generations ago. Some of the trees they care for are now more than 300 years old (one is nearly 20 feet in circumference). They continue to take pride and satisfaction in maintaining their family's connection with these ancient maple trees. They always use tree-friendly health spouts, never jeopardize tree health by over-tapping (2 per average sized tree is the maximum), maintain and practice a sustainable forest management plan for their farm, never use chemical fertilizers, pesticides, artificial ingredients, colors or dyes and donate a percentage of their profits each year to support various environmental organizations.
Look for Coombs Family Farms Maple Syrup with the Natural Value label; in jugs and jars and in the Coop’s Bulk Departments.
A Traditional Food: Taos Pueblo
Chicos
I Shop with Support Local Businesses...
Integrity
Shop CO-OP
f you’ve been lucky enough to have been invited to a Feast Day at any of the Pueblos you may have eaten chicos. Delicious roasted dried corn usually cooked with beans or meat, “chicos” are known mostly here in New Mexico, although corn prepared in this way is a traditional indigenous food throughout the southwest. The dried kernels are small and wrinkled and can be dark in appearance if the corn was roasted before drying. When cooked, usually in combination with beans (a handful to a pot then cook your
beans as usual), they swell up to their former size and taste like fresh smoked corn. Chicos are made by placing fresh picked corn that has not been shucked into a horno oven to roast overnight. The corn is then tied into ristras to air dry. Once the kernels are completely dried out, they are rubbed off the cobs and stored until ready to use. The roasting enhances their taste, adding a smoky flavor. Curtis. one of our farmers from Taos Pueblo, contacted us and we are pleased to be able to offer this fine locally grown and traditionally crafted dried corn product. Supplies are limited and we will only have this available for a few months. Look for this traditional New Mexican food in the Bulk Department of your favorite Co-op.
FOOD-SHED UPDATE: BULK DEPT.
FROM THE CO-OP DELI:
ENTERTAINING MADE EASY! No Muss, No Fuss: Just Great Food Made Easy by our Expert Deli Chefs. Put in your order at your nearest Co-op deli. Order your whole dinner or just a few side dishes and enjoy your holiday feast.
L o s Po b l a n o s Organics
Holiday Dinner Specials Let our prepared-food chefs create or complement a holiday meal just for you. We’re offering a special selection of entrees, side dishes and desserts.
Entrees A pound serves 2-4, min. order: 1 lb. • All-Natural Sliced Turkey Breast $9.99/lb • Beeler’s Glazed Sliced Ham $8.99/lb • Green Chile Chicken Enchiladas $8.99/lb.
Side Dishes A quart serves 4-6, min. order: 1 quart • Caramel Pecan Butternut Squash $10.89/lb. • Garlic Mashed Potatoes $6.99/lb. • Green Beans Almondine $7.99/lb • Wild Rice with Piñon Nuts
$7.99/lb • Cranberry and Mixed Fruit Salad $8.99/lb. • Candied Yams and Apples $8.99/lb. • Sausage Stuffing $7.99/lb. • Calabacitas Con Chile Verde $6.99/lb. • Cranberry Orange Chutney $6.99/lb. • Turkey Gravy $6.99/qt. • Cornbread Dressing $6.99/lb
Desserts Pies and Dessert Breads serve 6-8, min. order: 1 • Maple Pecan Pie $13.99 • Chocolate Silk Pie $15.99 • Pumpkin Pie $13.99 • Apple Pie $13.99 • Cherry Pie $13.99 • Cranberry Walnut Bread Loaf $7.99 • Banana Nut Bread Loaf $7.99 • Vegan Pumpkin Bread Loaf $7.99 ORDER IN PERSON OR BY PHONE AT THESE CO-OP LOCATIONS:
Nob Hill: 3500 Central SE, ABQ 265-4631 Valley: 2400 Rio Grande Blvd. NW, ABQ 242-8880 Santa Fe: 913 West Alameda, Santa Fe 984-2852
Almost Complete Holiday Meal sign up online www.NMOrganics.com or call
6 81-406 0 The best produce from the field to you. Always fresh. Always organic
A nearly complete meal — everything but the turkey — includes hearty servings of: • Turkey Gravy • Sausage or Cornbread Dressing • Caramel Butternut Squash • Garlic Mashed Potatoes • Green Beans Almondine • Cranberry Relish • Dinner Rolls
$10.99/person no substitutions
Order this delicious Holiday Feast from the Deli at your favorite Co-op location. Order in person or call your La Montanita Food Co-op Market. Please get your order in by Saturday, December 22nd, for pick up before 5pm on December 24th.
A T YOUR
CO-OP
shop local for great gifts
DECEMBER 2007 5
need a perfect gift? CO-OP GIFT certificates from $10-up, give the gift of great tasting healthy food!
PAPERS! For a plethora of paper, as well as holiday cards & gifts that will amaze! Nob Hill Shopping Center 114 Amherst SE 254-1434 Mon.-Sat. 10:30-6:30 Sun. 11-5
B eyond
B orders
Peace on Earth
Affordable gifts for the
H oliday
Season 505-260-0081 • 111 Carlisle SE • Nob Hill Shopping Center Mention this ad for a 10% discount
Shop with Integrity...
Buy Local!
For years the Co-op has worked to build a strong local economy by supporting local farmers and producers. We hope that you will expand your support by extending it to include other local and family owned businesses. The joy of giving gifts is a delight that honors both the one who gives and the one who receives. Shopping at locally owned and operated businesses rather than with the big box corporate multi-nationals supports your friends and neighbors and sustains a strong local economy. A locally made and purchased gift gives many times over.
When you do shop — please, shop with integrity. Shop wisely: Shop Co-op and buy local.
CO-OP Food-Shed
PROJECT
T wo Uncommon
Shops Under One Roof
G A LLE R Y O NE 505-268-7449 Contemporary crafts—Folk Art—Jewelry—Cards—Casual Clothing
Bringing together local farmers and Co-op shoppers for the best in fresh, fair and local food!
BUYLOCAL SHOP CO-OP !
T HE PU E B LO LO F T 505-268-8764 Storytellers—Masks—Miniatures—Zuni Fetishes (Including Horses)
3500 Central Ave. SE , Albuquerque, NM 87106 in the Historic Nob Hill Shopping Center
CO-OP news
DECEMBER 2007 6
Member Profile: Anne Beyke
Transforming Grief
Into Service
Grieving the loss of our best FRIENDS
I
n late October I interviewed Ann Beyke, of Pet Loss & Bereavement Counseling. As we spoke, I learned that Ann, like me, lost a dog who had been a “treasured companion” for 16 years. We shed a few tears and bonded as we exchanged memories of our dearly loved pets. Through her own experience with loss, Ann transformed her grief into a valuable service for others.
Losing her dog, Goldie, she admitted, was like losing a best friend. Few people understood her grief and she felt very alone. One night, unable to sleep, a wave of inspiration came over her and she wrote a story. It was about love and loss, and honoring the life of Goldie. Ann read her story on a local radio broadcast and through the process experienced healing, profound insight and closure. The passing of Goldie, along with many years of experience in counseling and working with animal welfare organizations, such as the Animal Humane Association of New Mexico (AHANM), inspired Ann to provide a new counseling service. Her Albuquerque practice offers support to pet owners who have lost a pet and is unique in that it is mobile. Ann says that visiting clients in their homes allows them to feel comfortable and puts them at ease. It also gives her the opportunity to tailor her services to the unique experiences, wants and needs of each individual. In addition to her practice Ann also offers a pet loss support group at AHANM once a month, as well as a bi- monthly group at The Source. Animals are an indispensable part of our lives; our families and community. Research has shown, and pet-owners will attest, that having a pet enhances one’s health and quality of life. A companion animal can reduce stress, enhance our mood, encourage physical exercise and provide social support. It’s no wonder that losing a pet can be devastating.
LOCAL SALE ITEMS SHOP LOCAL & SAVE
B’s
Los Lunas, NM New Mexico Honey, 16 oz, Sale $3.99
505 Organics Albuquerque, NM Organic Salsa or Enchilada Sauce, 16 oz, Assorted Varieties, Sale $3.99. Other 505 items also on sale La Montanita Co-op Albuquerque, NM Tree-Free Kenaf Co-op Greeting Cards Assorted Designs, Sale 99¢ each VALID IN-STORE ONLY from 12/5-1/1, 2008:
Not all items available at all stores.
EVEN MORE LOCAL PRODUCTS ON SALE IN OUR STORES!
DECEMBER SPECIALS WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE? Contact Angela at angela@lamontanita.coop
2007 LA MONTANITA CO-OP ELECTION RESULTS Candidates
Votes
Tamara Saimons
1,094
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The holidays can be especially difficult for some. Many of these recommendations can be applied to other areas of one’s life.
Ann’s counseling sessions give owners all the resources to cope with the loss of a pet. Some of these strategies include: • Surrounding yourself with people who care about you and understand your loss; • Educate others, help people understand how it feels to lose a pet; • Acknowledge that the aging process can be difficult because it mirrors our own mortality; • Think about how incomplete your life might have been without your pet; • Losing a pet is painful, you will move through it; • Allow yourself to feel the pain. Sometimes the loss
66 1,663 1,553 110 (Un-signed or expired memberships) 38 (Postmarked after Nov. 14 deadline)
A T
YOUR
CO-OP
Ann Beyke holds an M.A. in Counseling from Central Michigan University and is a Licensed Professional Counselor in New Mexico. She has studied with Dr. Wallace Sife, founder of the Association for Pet Loss and Bereavement and author of The Loss of a Pet. Ann has been a Co-op member for over a decade and says the members of La Montanita “are involved in creating a vibrant community. We care about people and our animal friends, who are an extremely important part of our lives.” She can be reached by phone at 505-265-3087 or by email at petlosscounselor@aol.com or visit www.petlosscoun selor.com.
Board REPORT
Local Conversations: Food-Shed Collaborations BY
Rudi’s Organic Bakery Boulder, CO Organic Sandwich Bread, 22 oz, Assorted Varieties, Sale $2.69. Other Rudi’s items also on sale
is greater than we think it will be. Be gentle with yourself; it’s natural to grieve; • Realize that everyone moves through grief at a different rate; • Get outside of the house and do something good for yourself; • Ask yourself, “what did I give to my pet and what did he/she give to me?”; • Do something in your pet’s honor; i.e. make a donation to a favorite charity, plant a tree or make a collage of photos; • Seek professional help.
TOM HAMMER, BOARD
OF
DIRECTORS
B
y now, many of you have heard of the Co-op’s new warehouse, and the impetus behind it—namely, helping to create a local, sustainable Food-Shed in New Mexico. But did you know we’re not doing it alone? I was pleasantly surprised by all of the work being done collaboratively across the state. My education came in the form of a very energetic and passionate presenter, Bruce Milne, Director of the Sustainability Studies Program at UNM. Bruce has been center stage in the creation of the New Mexico Food-Shed Alliance of which La Montanita is a part (more on that later). Titled “Concepts for a Carbon-neutral Food-Shed in New Mexico,” his 45minute talk and slide-show gave us a good deal to absorb and consider. He set the stage by outlining the negative impacts of the current food production and distribution system, emphasizing the vast quantity of carbon inputs our diet requires. There's the petroleum-based pesticides and fertilizers, fuel to run equipment and transportation—on the farm/ranch, to the storage facility, processing plants, packaging facilities, wholesalers, stores, and finally your home. Not to mention the plastic packaging and energy required to keep perishables cold along their long journeys—that frozen pizza produces a lot of carbon to get to your plate! Less nutritious food, fewer family farmers, less connection to the earth, and a few major corporations controlling our food supply—all are additional by-products of our current system. Pretty depressing stuff, huh? Not to Bruce, who uses this as a springboard toward the realization of a new system. In June 2005, Bill Richardson signed Executive Order # 05-033, addressing climate change and greenhouse gas emissions. This order responded to recommendations made by the Climate Change Advisory Group, which identified more than 40 areas where statewide action would have significant impact on greenhouse gas production here in New Mexico. Both local and organic food production were in the mid-range of recommendations for potential greenhouse gas reduction. According to Bruce, an amazing amount of work is currently underway in many areas, but very little attention has been given to local and organic foods. That’s where he saw a need—and an opportunity—which led to the creation of the aforementioned New Mexico Food-Shed Alliance.
The Alliance consists of three main constituents— the UNM Sustainability Studies Program, an agribusiness collaborative, and La Montanita—along with several affiliates. Both the mission and the five guiding principles of the Alliance really stood out to me, being both ambitious and inspiring. The mission focuses on our local food capacity—strengthening and expanding production and demand, and balancing the carbon budget of our food supply chain. The five guiding principles include concepts such as: a Moral Economy—social and ecological standards to guide toward human freedom, pleasure, and longevity; Food without damage to people or land; Freedom to Refuse—giving preference to creating alternatives; Work with Capacity, not Deficiency—instead of assuming a lack and going elsewhere for what we don't produce, having the premise that all we need is either grown/raised/produced here or can be—education and coordination around eating seasonally is a part of this. Bruce’s program at UNM specializes in analysis: cropland usage across the state; complex systems of statewide networks—socioeconomic, infrastructure, and ecological; plotting graphs of distance from Albuquerque vs. amount of food produced—helping determine the radius where supply meets demand for various food products; recognizing opportunities, limitations and possible solutions within the expanding, interconnected circle of people and groups within our Food-Shed. There are still important, basic questions that need to be answered—one that came up at our meeting was “Is there enough water and arable land to feed the population within the Food-Shed?” Feeling Bruce's excitement and energy around these issues along with his description of the dedicated progress being made across the state assured me that momentum is swinging toward finding answers and solutions. If you want to contact Bruce you can email him at: bmilne@sevilleta.unm.edu. The Board of Directors would like to invite you to our next board meeting as we continue our speaker series. Tuesday Dec. 18th at 5:30 p.m. in the basement of the Immanuel Presbyterian Church (1 block south of Central on Carlisle).
CONNECTING local people and food
SHOP CO-OP AND SAVE BUY LOCAL SHOP CO-OP AND SAVE
CO-OP news
the inside
DECEMBER 2007 7
SCOOP
PATRONAGE REFUND
T
his year’s refund to members will be our 17th patronage refund during the past 18 years. The cash portion of this year’s patronage refund represents 1.75% of each member’s Co-op purchases during the 12 months ended August 31, 2007. Since 1996 the annual patronage refund has also included a portion retained by the Co-op. La Montanita declares the highest patronage refund permitted by tax law each year and the Board of Directors determines what portion of the total refund declared should be paid in cash and what portion should be retained by the Co-op. The portion retained in the business serves to keep La Montanita strong financially as well as funding the purchase of new equipment and improvements to the business. The portion of your patronage refund retained by the Co-op represents your continued investment in the business you own. This investment maintains the financial health of your Co-op. Since 1995, La
Calendar of Events
TO MEMBERS
Montanita has paid out an average of 65% of the total patronage declared and retained 35% of this amount in the business. For our year ending 8/31/07, we are paying 73% in cash and retaining 27% in the business. During the past 18 years La Montanita has returned $2,332,461 to members and retained $963,494 in the business. This year we are paying out $273,183 to members and retaining $101,522 in the Co-op. As you review your patronage refund check this year, you will note this year’s amount paid, this year’s amount retained and the cumulative amount retained by the Co-op in your name through this year. If you have any questions regarding these amounts or desire further information regarding our member patronage refund system, please contact me at any time.
12/4-6 Giving Trees go up at all Co-op stores 12/6 Nob Hill Holiday Party and Shop and Stroll 5pm 12/11 Gallup Holiday Party 4-6pm 12/13 Santa Fe Holiday Party 3:30-6:30pm 12/15 Valley Holiday Party and Craft Fair 10-5pm 12/17 Giving Tree Gift Return Deadline, see details p. 2-3 12/18 Board of Directors Meeting, Immanuel Church 5:30pm 12/24 Christmas Eve: Co-ops close at 6pm 12/25 Christmas Day: Co-ops closed 1/1 New Years Day: Co-op hours 8am-9pm CO-OPS: A Solution-Based System A co-operative is an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise.
C.E. Pugh General Manager
SHOP CHEESE DEPARTMENT SPOTLIGHT: WOW YOUR GUESTS!
Holiday Cheese Platters DAVE PAYNE, CHEESE GUY, NOB HILL A great way to impress your guests this holiday season is to prepare a cheese platter for them. There are many schools of thought, but everyone agrees that the most fundamental component to a successful platter is to buy great cheese. We here at La Montanita are committed to providing the very best in natural products and have all that is necessary to make a great cheese plate. BY
What to do: 1. BUY ENOUGH: Cheese as a dessert course requires only 1-2 ounces per person while for hors d’oeuvres you may want 2-3 ounces. 2. SERVE AT ROOM TEMPERATURE: Cold cheese has less taste. Cover your platter with a cloth while it achieves room temperature; the cloth keeps the cheese from drying out. 3. CHOOSE A THEME: Is your platter based on country, milk type, texture, producer, color or shape? Androuët, a well-known fromagerie (cheese shop) in France writes, “A cheese platter should include at least one soft ripened cheese (Brie, camembert), one pressed cooked-curd cheese (Parmiegiano-Reggiano, Comté, cheddar), one veined soft ripened cheese (such as Roquefort, gorgonzola, bleu) and one goat’s-milk cheese.” 4. ACCOUTREMENTS: Many cheeses pair well with nuts, fruit, vegetables, honey, preserves, chutney, olive oil or bread. Spreadable cheese can go on crackers, but for a real treat cut up a baguette or a cranberry walnut loaf and put in the oven at 350 degrees for 5 minutes or so.
Some ideas for your cheese platters: THE CHEDDAR PLATE: Serve with crisp, cold apples and honey, or chutney, Organic Valley Colby (Colby is a mild cheddar with more moisture), Woolwich Goat Cheddar, Irish Cheddar, Grafton Village Smoked, Garlic or Sage Cheddar, Organic Valley Raw Milk Sharp Cheddar THE AMERICAN ANDROUËT PLATE: Serve with toasted baguette, toasted nuts, pears, Bermuda Triangle or Humboldt Fog Goat Cheese, Vella Dry Jack, Maytag Blue THE NEW MEXICO PLATE: Serve with local toasted bread, pistachios and pinon, Coonridge Goat Cheese (Pie Town), Cada Dia Farmstead Raw Milk Cheddar (Capitan), South Mountain Marinated Feta (Edgewood) THE SPANISH MIX: Serve with olive bread, figs, toasted almonds and grapes, Mahon (cow), Manchego (sheep) cut into cubes and marinated in olive oil, pepper and tarragon, Drunken Goat (goat), Iberico (cow, goat and sheep’s milk) THE DESSERT PLATE: Mascarpone with cold, crisp apples and biscochitos, Parmigiano-Reggiano drizzled with honey and crushed walnuts, English Stilton with stewed or baked pears
Local Product Spotlight Dulces Torrone: a Confectionary Adventure to make his Dulces Torrone a new conWayne Decker has been producing fectionary adventure. Says Wayne “I've torrone for friends and family for developed a fabulous new torrone— years. Now all of us can enjoy his Chile Pecan, made with local chile and locally made sweet treats. Torrone is organic New Mexican pecans. It’s both Italian for a nougat confection picante and dulce! I support local farmmade with crushed almonds, honey, ers and producers and use as many sugar and egg whites. Spanish seta real organic ingredients as possible. I also tlers brought their traditional continue to search for organic replacerecipes with them to New Mexico, ments for those items that are not.” where the adobe bricks, now sometimes known as torrone, reminded Need the perfect hostess gift, stocking stuffer or them of their traditional rectangles of “turrón”, or just a confectionary adventure? Look for a gift “torró,” as the candy was known there. box of Dulces Torrone at Co-ops in Albuquerque and Santa Fe. Just as cooks across the European continent tweaked torrone’s traditional ingredients to make it their own, so too, Wayne has added the flavors of New Mexico Torrone with a New Mexican Twist
treat
CO-OP!
BUY BULK & SAVE
SOUP TO NUTS, GRAINS TO BEANS... AND MANY THINGS IN BETWEEN!
dishes Holiday Recipes! delicious
The following recipes include many winter vegetables such as kale, cauliflower, squash, cabbage, beet and watercress. You’ll find a variety of international and alternative foods to please your palate during the holidays. (Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce, qt. = quart) Sweet Potato-Turnip Latkes For Chanukah 1 lb. sweet potatoes (2 medium or 1 large) 1/2 lb. turnips (1 large) 1/2 C minced shallots 1 t salt Freshly ground black pepper 1 egg 6 T unbleached white flour Extra virgin olive oil or coconut oil, for frying Preheat the oven to 250°F. Peel the sweet potatoes and turnips. Grate the vegetables, using the grating blade on a food processor or the large holes on a box grater. You should have about 6 cups. Steam the vegetables for 2 minutes, until just tender and slightly moistened. Transfer to a medium bowl. Add the shallots, salt, and a sprinkling of black pepper. Stir in the egg and flour. Form a heaping tablespoon of batter into a patty by hand (do not overwork). Repeat with he remaining batter to make 12 latkes. Place them on a large plate. Warm a thin layer of oil over medium-high heat in a large, heavy-bottomed or nonstick skillet until it feels hot when your hand is held 1 inch above the pan. Lay 4 or 5 latkes in
the oil, being careful not to overcrowd the pan. Cook until golden, about 4 minutes. Flip to the other side, pressing down the patties with a spatula to flatten slightly. Cook until golden, another 2 minutes or so. Continue with the remaining latkes, adding more oil to the pan between batches as necessary. Spread on a baking sheet and keep warm in the oven until you are ready to serve. Makes twelve 4-inch-diameter pancakes. Gourmet Applesauce for Latkes 6 apples (Cortlands, Granny Smiths or Macs) water 1/4 C sugar (or less) lemon juice to taste (optional) Quarter the apples and place in pot with water almost to cover. Bring to a boil over medium-high heat, reduce to simmer and cook until tender, about 10 minutes. Put through food mill. Add sugar and lemon juice to taste, if needed. Simmer about 3 minutes or until slightly thickened. Makes about 4 cups. Serves 8 Curried Lentil Soup This simple soup is made in a single pot and blends two North African staples— lentils and couscous. Serve it with cooked greens and fresh bread. 1 C lentils, rinsed 1 onion, chopped 2 celery stalks, sliced 4 garlic cloves, minced 1 t whole cumin seed 8 C water 1/2 C couscous or white basmati rice 1 C chopped tomatoes 1-1/2 t curry powder 1/ 8 t black pepper 1 t salt Bring the lentils, onion, celery, garlic, cumin seed and water to a simmer in a
DECEMBER 2007 10
large pot over medium heat. Cover and cook until the lentils are tender, about 50 minutes. Stir in the couscous or rice, chopped tomatoes, curry powder and pepper. Continue cooking until the couscous is tender, about 10 minutes. Add salt to taste. Serves 8. Savory Bread Dressing You’ll get rave reviews when you serve this savory dressing with mashed potatoes and gravy and grilled portabello mushrooms. 1 T olive oil 1 onion, chopped 3 C sliced mushrooms (about 1/2 pound) 2 celery stalks, thinly sliced 4 C cubed whole wheat bread 1/3 C finely chopped parsley 1/2 t thyme 1/2 t marjoram 1/2 t sage 1/2 t salt 1/8 t black pepper 1 C (approximately) vegetable broth Heat oil in a large pot or skillet. Add onion and cook until soft and golden, about 5 minutes. Add sliced mushrooms and celery. Cover and cook over medium heat, stirring occasionally, for 5 minutes. Preheat oven to 350°F. Stir bread into onion mixture, along with parsley, thyme, marjoram, sage, salt and black pepper. Lower heat and continue cooking 3 minutes, stirring often. Stir in vegetable broth, a little at a time, until dressing obtains desired moistness. Spread in an oil-sprayed baking dish, cover and bake 20 minutes. Remove cover and bake 10 minutes longer. Makes about 4 cups Zesty Cranberry Sauce 2 C fresh or frozen cranberries 1/2 C undiluted orange juice concentrate
2 ripe pears, finely chopped 1 medium apple, finely chopped 1/4 t ground cinnamon 1 t grated orange rind (zest) 1/2 C raw sugar or other sweetener Combine all ingredients except sweetener in a saucepan and bring to a simmer over medium heat. Continue cooking, uncovered, until cranberry skins pop and mixture thickens slightly, about 10 minutes. Add sweetener to taste if desired. Serve hot or cold. Serves 8 Winter Squash and Red Lentil Stew This is a delicious stew using sweet winter squash, such as kabocha or buttercup. Serve over couscous or with wild rice dressing. 1 C red lentils (masoor dal) or yellow split peas 4 C water 1 onion, chopped 1/2 t each mustard seeds, turmeric, ginger and cumin 1/4 t cinnamon 1/8 t cayenne 4 C peeled and diced winter squash (about 2 pounds) 1 T lemon juice 1/2 t salt or to taste Place the lentils and 2 cups water in a pot and bring to a simmer. Cover loosely and cook until the lentils are tender, about 20 minutes. Braise the onion in 1/2 cup water until soft and translucent, then add the spices, the remaining 1-1/2 cups water, and the diced squash. Cover and cook over medium heat until the squash is tender when pierced with a fork, about 15 minutes. Stir in the lemon juice, cooked lentils, and salt to taste. Serves 8
delicious
dishes
Beetroot and Pomegranate Halo Soup 1 T light olive oil 1/2 C onion, finely chopped 1/2 C carrots, thinly sliced or small dice 1 1/8 C parsnips, thinly sliced or small dice 1/2 t ground coriander 3 1/2 C light stock 2 C cooked beetroot (not in vinegar), sliced 4 t fresh dill, chopped 1 pomegranate To garnish 4 T plain/soya yoghurt 2 T walnut pieces (optional)
DECEMBER 2007 11
4 t chopped fresh thyme 1 large garlic clove, minced 6 T (3/4 stick) butter 1 1/2 C finely chopped onion 1 1/2 C thinly sliced celery 1 1/4 C chopped smoked ham (preferably from 2 meaty ham hocks) 1 C finely chopped green bell pepper 1/3 C chopped fresh parsley 1/2 C toasted husked hazelnuts, coarsely chopped 1 3/4 C low-salt chicken broth or turkey stock, heated 4 oz. chilled fresh goat cheese, crumbled into 1/2-inch pieces
Heat the oil in a large saucepan and saute the onion, carrot and parsnip for 5 minutes until starting to soften. Add the coriander and cook for a further 2 minutes. Add the stock and beetroot. Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes. Cut the pomegranate in half and extract the juice using a lemon squeezer.
Preheat oven to 375°F. Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (10 cups loosely packed). Place in large bowl. Add oil, thyme and garlic; toss. Spread out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring often, about 20 minutes. Return to same large bowl.
Blend the soup and add the juice to taste (up to 4 tbsp). Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill. Serve with walnut bread or if nut free, granary or rye rolls. Serves 4
Melt butter in large skillet over medium-high heat. Add next 4 ingredients. SautĂŠ until vegetables are soft, about 10 minutes. Mix in parsley and cherries.
Cauliflower with Mustard-Lemon Butter This original take on cauliflower (the florets are thinly sliced) is equally good at room temperature. 1 small head of cauliflower (about 1 3/4 pounds) 1 t coarse kosher salt 6 T (3/4 stick) butter 2 T fresh lemon juice 2 T whole grain Dijon mustard 1 1/2 t finely grated lemon zest 1 T chopped fresh parsley Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes. Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard and lemon peel. Spoon mustard-lemon butter evenly over cauliflower and roast until crisptender, about 10 minutes longer.
Cooks’ Note: Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetables. Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetables and nuts into bread cubes. Add hot broth, tossing to coat. Mix in cheese. Transfer to dish. Cover with buttered foil, buttered side down. Bake until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve. Serves 8 to 10 The recipes above have been adapted and reprinted from the following sources: www.inmamaskitchen.com The Lowfat Jewish Cookbook by Debra Wasserman www.pcrm.org/health/recipes www.chooseveg.com www.epicurious.com/recipes/food www.internationalrecipesonline.com/recipes www.homecooking.about.com www.vegsoc.org/christmas/2006/beetsoup.html www.foodfit.com/recipes/recipe.asp?rid=148
A T YOUR
CO-OP!
12 ART CENTER
505-265-2256 LPCC Lic. 0494, LMT Lic. 1074
TQKMV[M ! !
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
5MOI /ZMMV[
70
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fresh fair
&LOCAL
CO-OP!
HARWOOD
M.A., L.P.C.C, L.M.T.
KWUXI[[MTMK\ZQK(OUIQT KWU
A T YOUR
Body-Centered Counseling
Penny Holland
PRODUCE
Country Bread Stuffing with Smoked Ham, Goat Cheese and Dried Cherries
Integrated Counseling, Therapeutic Bodywork and Movement
7_VMZ +WV\ZIK\WZ :M[QLMV\QIT +WUUMZKQIT
the Best
Cooks’ Note: Can be made 2 hours ahead. Let stand at room temperature. If desired, re-warm in 350°F oven until heated through, about 10 minutes. Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature. Serves 6
1/2 C dried tart cherries 1 lb. loaf crusty country-style white bread 1/4 C olive oil
<QUW\Pa 0IUUIKS
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12.07 2007
12 Fundraiser
Be there ~ Friday 12/7 5 - 8:30 ~1114 7th St. NW ~ 242-6367
LOCAL AND GLOBAL efforts
DECEMBER 2007 12
environmental restoration Quivira Coalition’s 7th Annual Conference:
Building Resilience, Creating Hope in an Age of Consequences January 17-19, 2008 Marriott Pyramid, Albuquerque COURTNEY WHITE, EXECUTIVE DIRECTOR lthough no one knows what the decades ahead will bring precisely, there are enough indicators to say that the 21st century will be a lot different than the 20th. Whether the concern is climate change, rising energy costs, potential food and water shortages, or something else, the challenges ahead are daunting.
BY
A
the Best
SQUASH!
from our regional
Food-Shed
One response is resilience, which the dictionary defines as “the ability to recover from or adjust easily to misfortune or change.” In this conference we feature stories of resilience and hope. Speakers will explore both the nature of the challenges ahead as well as instructive examples of endurance, coexistence and renewal. International speakers include David (Jonah) Western, a renowned conservationist, two Maasai herdsmen from Kenya, and an animal scientist from France. Other speakers include Wes Jackson, from the Land Institute in Kansas; Dr. Lance Gunderson, a resilience ecologist from Emory University; Dr. Eric Blinman, Director of New Mexico’s Office of Archaeological Studies; Mark Sardella and David Bacon, local energy experts; Darryl Birkenfeld, offering a “commonwealth” strategy for small towns; and others.
SHOP
CO-OP!
Three sessions on the “Resilient Ranch” will feature Dave Pratt, on ranching for profit; Kirk Gadzia, on managing land and animals in dry times; Todd Graham, on monitoring for success and the financial benefits of carbon sequestration; and an internation-
al perspective on livestock herding with our guests from France and Kenya. A pre-conference symposium on Thursday, January 17th, “Water Harvesting: Turning Water Scarcity Into Abundance in the Southwest,” will feature a presentation by Brad Lancaster, author of Rainwater Harvesting for Drylands, who will speak on eight ways urban residents can capture water where they live. Bill Zeedyk and Steve Carson will give a presentation on water harvesting from low-maintenance (ranch/rural) roads. Finding Resilience in Nature We take our inspiration from grass, which in nature may be the ultimate resilient community. If damaged by drought or fire, grass has the strength to recover. If blessed with good rains, it flourishes. Like grass, we need to build communities that can ride out the bad times and flourish in the good ones. In addition to local food and energy production, this means a healthy local democracy, a regenerative economy, shared goal setting and work that strengthens the bonds between people – all built upon a foundation of healthy land. Examples of resilience abound – hope too. But as author James Kunstler has pointed out, hope is not a consumer product. You have to make it yourself. “How we manage to uphold a decent society in the face of extraordinary change will depend on our creativity, our generosity, and our kindness,” Kunstler writes, “and I am confident that we can find these resources within our own hearts, and collectively in our communities.” For more information or to register call 505-820-2544 or go to www.quivira coalition.org
LOCAL AND GLOBAL efforts
environmental restoration
David Western:
Creating a Commons for Co-Existance SHERYL RUSSEL, QUIVIRA COALITION ilimanjaro slowly takes shape as the night sounds die, its glaciated peak tinged pink in the early light. A solitary wildebeest stares motionless as if mesmerized by the towering mass; a small caravan of giraffe drifts across the plain in solitary file, necks undulating to the slow rhythm of their gangling stride. There is an inexplicable deja vu about the African savannas, as if some subliminal memory is tweaked by the birthplace of our hominid lineage.â&#x20AC;? -from In the Dust of Kilimanjaro. BY
â&#x20AC;&#x153;K
In the Dust of Kilimanjaro is the extraordinary story of one man's struggle to protect Kenya's wildlife. World-renowned conservationist David Western, who grew up in Africa and whose life is intertwined with the lives of its animals and indigenous peoples, presents a history of African wildlife conservation and an intimate glimpse into his life as a global spokesperson and one of Kenya's most prominent citizens.
how and why the African continent came to hold such power over him. In lyrical prose, he recounts the years of solitary fieldwork in and around Amboseli National Park that led to his gradual awakening to what was happening to the animals and people there. His immersion in the culture and ecology of the region made him realize that without an integrated approach to conser-
An integrated approach to CONSERVATION
Beginning with his childhood adventures hunting in rural Tanganyika (now Tanzania), Western describes
QUIVIRA Coalition conference EVENTS
DECEMBER 2007 13
vation, one that involved people as well as animals, Kenya's most magnificent creatures would be lost forever. His accounts of friendships with the Maasai add a personal dimension to the book that gives the reader new appreciation for the centuries-old links between Africa's wildlife and people. Continued coexistence rather than segregation, he argues, offers the best hope for the world's wildlife. Western describes how his unique understanding of the potentially devastating problems in the region helped him pioneer a new approach to global wildlife conservation that balances the needs of people and wildlife without excluding one or the other. Western concludes his book with â&#x20AC;&#x153;A New Visionâ&#x20AC;? writing: â&#x20AC;&#x153;Locally based conservation calls for a brave new vision rooted in interconnections. If conservation is to become embedded in our daily activities, nature and society must be intimately linked in our minds. This is a radical departure from the western view of the separateness of Man and Nature â&#x20AC;&#x201C; one that rekindles a holistic, ancestral way of thinking about our species in relation to the rest of the natural world. Research, knowledge and education all will have a central role to play in the conceptual shift if we work on the premise that rural communities have as much to teach others as they have to learn about how to live in a more integrated world.â&#x20AC;?
More than an exceptional autobiography, In the Dust of Kilimanjaro is a riveting look at local and global efforts to preserve species and protect ecosystems. It is the definitive story of wildlife conservation in Africa with a strong and timely message about co-existence between humans and animals. â&#x20AC;˘ THURSDAY, JANUARY 17, 7:30pm: Beyond the Ivory Wars: Is there Space and a Place for Africaâ&#x20AC;&#x2122;s Elephants? Marriott Pyramid, Albuquerque, $10 for non-conference attendees
coexistence offers the best hope
â&#x20AC;˘ FRIDAY, JANUARY 18, 1:30pm: Annual conference keynote speaker Livestock and Wildlife: Can Both Co-exist in the Rangelands?
FOR MORE INFORMATION VISIT: www.quiviracoalition.org or 505-820-2544, ext 5#
with DAVID
WESTERN
ORGANIC DAIR Y: Defining Pasture Keeps Standards BRETT BAKKER y now, many of you have heard the accusations and mud-slinging between Aurora Dairy, the Cornucopia Institute, the USDA/National Organic Program (NOP) and the Colorado Department of Agriculture (CDA). I wonâ&#x20AC;&#x2122;t repeat it all but hereâ&#x20AC;&#x2122;s the gist: CDA certified Aurora Dairy as organic. Cornucopia claims Aurora is in violation of NOP rules. NOP initiated corrective action against Aurora and CDA. NOP and Aurora signed a consent agreement which lowered the severity of accusations and penalties. Thus far, thereâ&#x20AC;&#x2122;s a different story from all four sides but it really boils down to two: either you believe the outcome was fair and just, or you believe it didnâ&#x20AC;&#x2122;t go far enough.
climate into account. Otherwise youâ&#x20AC;&#x2122;re left with the situation we have now: Certifier A allows such-and-such practice. Certifier B prohibits that such-and-such but allows another practice. Certifier C disagrees with both. Yet all (a) are accredited by the NOP to certify organic dairies and (b) use the same rule book. Besides being unfair to the consumer who has the right to expect the top notch quality for which they pay a premium, itâ&#x20AC;&#x2122;s also unfair to the honest dairy thatâ&#x20AC;&#x2122;s caught in the middle and may be told (s)he canâ&#x20AC;&#x2122;t do something a dairy down the road does, only because they have different certifiers. And if I can speak out for beleaguered certifiers, its unfair to us as well since our existence hinges on following the NOP rules. If we violate them, we, too, are out of business.
As a certifier for the NM Organic Commodity Commission, Iâ&#x20AC;&#x2122;ve learned over the years to (god help me) think itchy green like a lawyer so for once I wonâ&#x20AC;&#x2122;t be offering my biased opinion. No, best keep my mouth shut until the dust settles. And with suits and countersuits in the courts, it could be awhile. But this much is clear: Some NOP rules were broken. Some (if not most) NOP rules are vague and open to interpretation. Clarification from the NOP is not quickly forthcoming, if at all, leaving certifiers to wrangle with interpretation. Perhaps the most confusing organic rules concern dairy pasture.
The basis of all such problems is not a surprise to any whoâ&#x20AC;&#x2122;ve read my ranting and raving here for the past sixteen years. See, beef cattle can roam for miles, for weeks on end and not be seen by the rancher except through a pair of binoculars and allâ&#x20AC;&#x2122;s well. Dairy cattle must be milked daily. A small dairy with a small herd has few pasture issues since itâ&#x20AC;&#x2122;s not that difficult to graze a couple of hundred cows on good grass, even in our desert climate. A larger herd requires a larger pasture. And larger pasture means a longer way for the cows to return for milking.
Pasture is not the same in New Mexico as Wisconsin, therefore the rules are meant to be flexible. NOP rule says ruminants must have â&#x20AC;&#x153;access to pastureâ&#x20AC;?. No guidelines are given for quality or quantity/nutrition of the grazing and the pastureâ&#x20AC;&#x2122;s carrying capacity (number of animals per acre). â&#x20AC;&#x153;Access to pastureâ&#x20AC;? could be (and has been) interpreted as leaving the barn gate open so the cows can get to the pasture if they want. But if there are heaps of good quality organic hay and grain at the barn, why on earth would they wander out to pasture? Humans have domesticated our animals to be as lazy as ourselves.
So, you say, why not limit the size of dairies? Why not depend on local dairies supplying local markets? I say that too. But be prepared to deal with the consequences. Even the most conscious Co-op shopper expects milk in the dairy case â&#x20AC;&#x153;366â&#x20AC;? days a year. The economy of scale dictates availability. Unless the metro areas in NM are ringed with dairies supplying the communities, donâ&#x20AC;&#x2122;t expect fresh organic milk anytime you want it.
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Clearly the â&#x20AC;&#x153;one size fits allâ&#x20AC;? pasture rule in actuality fits none. And clearly there must be specific guidance, taking
So where does that leave us? In the most unglamorous terms, it leaves us all in the dairy lagoon. A definition for city folk: that lagoon is a settling tank or pond of cow manure and wastewater from the milking parlor. And yes, itâ&#x20AC;&#x2122;s as unsavory as you might think.
Rediscover your innate capacity to move, think and feel. Karen Swift, MSPT, CFP
Wholistic Physical Therapy Integrating FeldenkraisÂŽ, Qi Gong, Yoga & hands on techniques.
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OUTPOST +;H<EHC7D9; .F79;
268-0044
210 YALE SE
www.outpostspace.org
Saturday, 1pm DECEMBER 1
+C>M 6;LC?NS 3BIQ
Outpost African Drumming Classâ&#x20AC;&#x201D; Free! Saturday, 7:30pm DECEMBER 1
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Solo pianoâ&#x20AC;&#x201D;Spanish composers Mon-Thurs, DECEMBER 3-6
-S .;G? CM !F<?LN !SF?L At the Guild Cinema Friday, 5-8pm DECEMBER 7
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Inpost Artspace Reception Saturday, 7:30pm DECEMBER 8
7IL>MJ;=? (;CEO #CNS #B;GJCIHMBCJ 0I?NLS 3F;G Plus Taiko drum group Thursday 7:30pm DECEMBER 13
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Hard bop trumpeter Saturday, 7:30pm DECEMBER 15
'L?A 2OAAC?LI 1O;LN?N
Guitarist returns home from NYC
Thursday, 7:30pm DECEMBER 6
/FCP?L ,;E? /LA;H 1O;LN?N Member of the World Saxophone Quartet with new group
EXPERIENCE JAZZ IN NEW MEXICO LAND OF ENCHANTMENT Funded in part by the New Mexico Tourism Department
good
health
BEAUTY
&
HBA
DECEMBER 2007 14
INSIDE OUT
VITALITY FROM
LOCAL PRODUCT SPOTLIGHT
“SPA LIVING” Reinvigorates Naturally
suggests getting to bed by 10 p.m. for skin to detoxify and heal up from the day’s activities. Similar to this is the Navajo concept of hozho, or “walking in beauty.” When our emotions are in harmony with others and the environment, this synergy embraces everyone with joyful, healthy living.
Radiant Beauty For Lifelong Good Health
BEAUTY & VITALITY from the inside out
SUNAMITA LIM ranted, beauty is in the eye of the beholder. But after interviewing over 50 beauty experts, from aestheticians to therapists, for Spa Living: Ideas, Tips & Recipes for Revitalizing Body-MindSpirit (Gibbs Smith, 2007) it’s apparent that incorporating elements of a spa lifestyle at home can pay hugely in lifelong good health.
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Spa aficionados, friends and neighbors are also included in a diverse mix of voices, all unequivocally advocating prevention before medical symptoms set in. Moreover, fun activities such as soaking in the tub and eating fresh, local foods are pleasurable, commonsense activities easily accessible to all. As a writer without health insurance, my goal in writing Spa Living was to explore, and unearth for readers, easy ways to stay healthy, naturally.
ronment, at ease with situations they are in, and at peace with themselves.” 2. Relevant skin care. Especially for the face, it’s important to use products relevant to your skin’s condition, whether determined by western-trained dermatologists or eastern health practitioners of Chinese medicine or Ayurveda.
What did my research yield? 1. Radiant beauty reflecting vitality and zest for life is a visible measure of good health. “Beauty starts on the inside and works its way out. This means doing things that make you feel good about yourself,” advises Dan Mohr, spa director at La Posada de Santa Fe Resort & Spa. Mohr adds, “You’ll feel better about your body (even if you’re carrying a few extra pounds), if you smile more, and people recognize this and respond accordingly.” Kiki Osada, operations manager at New York’s Mandarin Oriental Spa says healthy people glow from within as they are “content, in harmony with the envi-
Sonia Masocco, who teaches beauty concepts at Albuquerque’s Ayurvedic Institute, emphasizes that as the body’s largest organ, skin is major in revealing a person’s internal state of balance or imbalance. Ayurveda’s beauty tips for good health include eating foods that favor rebalancing doshas, and making lifestyle adjustments such as down time to relax and take power naps.
Classical Homeopathy Visceral Manipulation Craniosacral Therapy
3. Physical and emotional fitness are keys to enhancing the body’s immunity. Suk Mancinelli, spa manager at New York’s Four Seasons Hotel, asks, “Have you noticed how runners have the softest skin on their legs?” That’s because the body’s oxygen intake is enhanced when we exercise—and oxygen is vital for optimum cell metabolism to produce energy. Physical exercise releases emotional stress, thus mitigating mind-body imbalance. She
MARY ALICE COOPER, MD St. Raphael Medical Center 204 Carlisle NE Albuquerque, NM 87106
505-266-6522
4. Meditation invites inner peace to heal the body by nurturing body cells seeking homeostasis from mental disturbances and pathogenesis. Dr. David Frawley, author of over 30 books on Ayurveda (the “science of life” in Sanskrit) and renowned for spreading it outside of India, is a Santa Fe resident who urges, “Make more time!” This means making time for daily meditations to feed the soul, and as an outer corollary, nourishing the body by taking time to sit down and enjoy eating slowly.
5. Eating seasonal meals that are plant-based aids the immune system. “In Japanese culture, food is medicine,” explains Ten Thousand Waves shiatsu instructor, Yoshi Nakano. Japanese diners routinely ask chefs, “What is shun food today?” Shun means seasonal. For the Japanese have learned that environmental energy fluctuates and changes about every ten days. Nakano adds, “Since our bodies acclimate to the seasons, more than half the battle to staying healthy is won when we eat seasonally, in tune with Nature’s offerings.” In the Southwest, it’s even more relevant to honor radiant beauty or hozho because it’s an integral lifestyle that has been treasured by Native Americans for millennia. As meditation master Sri Chinmoy points out, this is an effortless heart-centered activity: “To live in the beauty/And fragrance of the heart/Is to get younger/By the second.” Sunamita Lim is a Co-op member and author of two other books, Japanese Style: Designing with Nature’s Beauty (2007) and Chinese Style: Living in Beauty and Prosperity (2006). She will be signing her books at the Nob Hill Co-op on Saturday, December 15, at 2pm.
Tis’ the Season...for Fun!
Drum!
Christmas from Dublin Christmas from Dublin Dec. 16, 2007 • 2:00 pm • $37 • $27 • $23
Drum! Jan 20, 2008 • 2:00 pm • 6:00 pm $29
•
$19 $15 •
Bobby McFerrin & Dave Grusin Jan. 5, 2008 • 8:00 pm • $65 • $55 • $51
Member of International Society of Arboriculture and Society of Commercial Arboriculture ISA Certified, Licensed & Insured
232-2358 www.EricsTreeCare.com ericstreecare@earthlink.net
www.popejoypresents.com Tickets available at www.UNMtickets.com 505-925-5858 877-664-8661 UNM Ticket Offices at the Bookstore, the Pit and select Albertson’s Stores. Sponsored by–
Bobby McFerrin & Dave Grusin
Dormant Season Pruning is Upon Us Call us about pruning pines, conifers and fruit trees December-February
Services • Fruit and Shade Tree Pruning • Technical Removal • Planting • Cabling & Bracing • Fertilization • Root Rehabilitation Services
community
forum
DECEMBER 2007 15
KNOW NUCLEAR WASTE THREATS CITIZEN ACTION ON RIGHT TO DAVE MCCOY, CITIZEN ACTION n late October the New Mexico Environment Department filed a lawsuit against the public interest group Citizen Action. The lawsuit asked the Santa Fe First District Court to keep the watch-dog non-profit from obtaining “The 2006 TechLaw Report” about nuclear and hazardous wastes at Sandia National Laboratories’ Mixed Waste Landfill. The New Mexico Attorney General’s Office affirmed its earlier decision that the report “fit squarely within the definition of a public record… subject to inspection.” BY
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The NMED claimed the report was merely a draft document. However, the report was received by NMED after its decision to place a soil cover over the dump’s nuclear and hazardous wastes and leave them in place. NMED referenced the report in relation to citizen concerns about travel of the wastes from the dump to groundwater, but then refused to provide the TechLaw Report to the public. Citizen Action filed a complaint with the Attorney General’s Office under the Public Records Act. Now, Citizen Action has filed a counter lawsuit in the New Mexico Court of Appeals against (NMED) charging that the state violated the Public
Information Act and Open Meetings Act by failing to provide secret reports about Sandia Laboratories’ Mixed Waste Landfill. The nuclear weapon waste dump may contain more than 700,000 cu ft of radioactive and hazardous wastes that lie in unlined pits and trenches over Albuquerque’s drinking water supplies. Citizen Action argued to the Attorney General that there is a strong policy in favor of the public right to know whether the public is adequately protected from the dump’s dangers. NMED previously furnished TechLaw reports from 2000, but now asserts “executive privilege” to withhold the 2006 report as a draft document. Citizen Action has taken the position that the data from monitoring at the dump does not support the decision to leave the dangerous wastes in place and that the wastes should be excavated. The Department of Energy (DOE) describes the lowcost dirt cover over the nuclear/hazardous waste dump as “Environmental Stewardship.” However, a report by the National Academies of Science describes this stewardship as “providing unacceptable risks to people and the environment.”
Our Pr ecious Bosque:
Winter at the Nature Center
F
riends of the Rio Grande Nature Center Nature Shop is proud to announce the kickoff of their annual member appreciation days with a book signing December 1st. Margy O’Brien and Lou Liberty will sign Bearing Witness: 25 Years of Refuge, a book of poetry, prose and watercolors celebrating the Rio Grande Nature Center. The signing will take place at 1pm outside the Nature Shop. For more information and directions to the Nature Shop at the Rio Grande Nature Center, please call 344 -7240. Holiday Moon Walk: December 22nd. On winter solstice take a peaceful twilight walk around the Bosque, enjoy the almost-full moon and cele-
brate the return of the light. Call for times and reservations: 344-7240. The Winter Bird and Bat Festival: Saturday, January 19 from 9am-3pm at the Rio Grande Nature Center. Activities will include guided bird and nature walks, speakers and slide shows, live birds and bats, and children’s activities. Admission is free! There is a $3 parking fee for non-members of the Friends of the Rio Grande Nature Center. For more information and directions to the Rio Grande Nature Center, please call 344-7240.
CO-OP
Nature Walks: Every Sunday at 1pm. Call 3447240 for information and directions to the Rio Grande Nature Center.
gift?
gift certificates!
from $10-up, give the gift of great tasting healthy food!
Two Locations! Nob Hill
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Over the last year, Citizen Action filed complaints that include: the dump does not have monitoring wells and no soil gas monitoring systems were in place to detect contamination during Sandia’s recent use of heavy compaction equipment to place soil cover over fragile waste conexecutive tainers in the dump; the soil cover propriviledge or ceeded without an approved plan; berms executive built to protect the soil cover construccover-up? tion were breached from storm water; and the storm water pathway away from the dump has not analyzed. The Albuquerque Journal editors expressed their concern, stating, “Instead of ‘executive privilege’ this smacks of executive cover up. It would be much better policy to produce the public documents than to spend more tax money to argue against the public interest.” A court decision to grant the Environment Department’s request for executive privilege to withhold the document could set a precedent that would have a chilling effect on the public’s ability to monitor government agencies throughout New Mexico. For more information contact Citizen Action at (505) 262-1862, go to www.radfreenm.org or e-mail dave@radfreenm.org
Nob Hill SHOP AND STROLL
5-10pm In historic Nob Hill between Girard and Washington ! TRAFFIC
FREE SHOPPING! Locally owned shops have special sales and extended hours!
DEC. 6TH
Special entertainment and treats at your co-op!
SUPPORT YOUR LOCAL BUSINESSES Buy local!
Bird Walks: Every Saturday and Sunday at 9am. Call 344-7240 for information and directions to the Rio Grande Nature Center.
SUSTAINING nature in our midst
need a perfect
Suits and COUNTERSUITS
HELP SAVE the Albuquerque Tribune The uncertain future of the Albuquerque Tribune was announced August 28, 2007. The Albuquerque Tribune has published here for 85 years, with journalists that have won many awards including Pulitizer Prize Awards. The loss of this independent-minded journalistic voice for our community, and New Mexico, has many citizens expressing concern. What can be done? Some readers have incorporated a non-profit, Friends of the Albuquerque Tribune, and chosen a Board of Directors. Over a six week period of time, several possible publication models have been researched including a newspaper co-operative! You are invited to join our list-serve, SaveABQTrib-subscribe@yahoogroups.com. For additional information please contact Ted Cloak, Board President of Friends of the Albuquerque Tribune, at 243-5069, or Rosamund Evans at 256-7381.
what can be done to save the
Trib!
Celebration of Solidarity for Peace and Justice 11th Annual Community Holiday Gala HEIGHTS COMMUNITY CENTER/823 BUENA VISTA SE/ FOR INFO CALL 268-9557
DANCE TO THE FABULOUS MUSIC
of Wagogo, Los Otros & The Raging Grannies
SAT. DEC 8, 7PM
FUN FOR THE WHOLE FAMILY!
FOOD • BEVERAGES • HOME-BAKED GOODIES NON-CORPORATE & LOCALLY MADE GIFTS $8-10 suggested donation for adults/$3.00 children Benefits the Albuquerque Center for Peace and Justice Donations of warm men’s clothing, jeans, hats, coats, gloves, backpacks, sleeping bags and blankets gratefully accepted at the gala for St. Martin’s Hospitality Center.