The Co-op has a New General Manager:
W elcome Terry B owling! Fortunately, we have policies, processes and support to guide us in making our decisions. The General Manager hiring process began in August with the creation of a GM Search Committee. The Committee developed the scope of the project, recommended the hiring of a co-op consultant and gathered the Board and Senior Management to define the skills and values required of our new General Manager. In the five months that followed, we placed ads, culled resumes and conducted phone interviews. By the end of November the Committee had selected two candidates to bring into town for extensive interviews with both the Board and Senior
T
he Co-op’s Board of Directors is pleased to announce the hiring of our new General Manager, Terry Bowling. He comes to us with 20 years of multistore, grocery retail and warehouse management experience. Terry is excited to have the opportunity to bring his skills into the cooperative movement and the Board looks forward to his contributions to the health of our Co-op. Hiring a new general manager is one of the most important jobs for the Board and one we take very seriously. It’s the only operational function the board performs; the rest of our work centers on ensuring the stability of the Co-op and articulating the values and vision of the membership to management. Over the decades we have grown to be a strong, vital and complex organization and the board is acutely aware of the importance of making wise and well-considered decisions to sustain that strength.
a
Thank
You C.E.!
Management. In mid-December the Board then met and deliberated its decision. The decision to hire Terry was made with care and earnest discussion between board members. His qualifications and values met our goal of providing health, innovation and stability to our Co-op. Terry will bring his deep understanding of how to thrive in a competitive grocery environment, extensive experience in a complex retail environment and a heartfelt willingness to become part of the co-op community. We are proud to have Terry as the new General Manager of La Montanita and we warmly welcome him and his family to New Mexico.
Fond Farewell
to C.E. Pugh
La Montanita Co-op’s board and staff would like to say farewell to C. E.Pugh and thank him for his good work on behalf of our Co-op over the past 6 years. We would also like to take this opportunity to wish him much success in his new position with the National Co-op Grocers Association (NCGA). He will be working on cooperative development on a national basis and, thanks to La Montanita’s commitment to the cooperative principle of cooperation among co-ops, we look forward to working with him on behalf of the national co-op movement.
Spring Festivals COMING SOON! CO-OP
N ew Mexico Organic Farming
Conference BY JOANIE QUINN, EDUCATION AND MARKETING COORDINATOR FOR THE NEW MEXICO ORGANIC COMMODITY COMMISSION rganic farming is sinking deep roots in New Mexico. Today approximately 130,000 acres of New Mexico farmland, pasture and rangeland are certified organic, up from around 40,000 in 2005, and the number of organic producers in the state has swelled to around 200. The growth in organic production (unlike most growth that increases humanity’s heavy footprint on the world’s gasping ecosystems) can’t come fast enough.
O
Ten Organic Adantages Research within the last year has shown that: 1) Antibiotics fed to livestock can pass into the manure and be taken up into crops — organic livestock production prohibits the use of antibiotics or growth hormones (who knows where those end up). 2) Genetically engineered Bt corn residue retards the growth and increases the mortality of caddisflies, those markers of healthy aquatic systems, upon which so many species depend — organic production prohibits the use of genetically engineered organisms (and remember that GMO corn doesn’t stop at tortilla chips—conventional/natural livestock consume a lot of conventional corn — only organic livestock are required to eat organic feed). 3) A
recent multi-year EU-sponsored study shows that organic produce contains more beneficial compounds (vitamins and antioxidants) than conventional—up to 40% more for veggies, and organic milk has 90% more (not to mention better flavor!). 4) Use of nitrogen fertilizer actually depletes soil carbon (a necessary nutrient) and harms the soil and the environment. 5) According to the Food and Agriculture Organization, a global switch to organic agriculture would not leave people hungry as some have claimed but would yield at minimum 2,641 kilocalories per person per day and could deliver up to 4,381 kilocalories. 6) A study at the University of California at Davis has shown that the longer fields are under organic cultivation the greater the rise in flavonoid levels in tomatoes. 7) Synthetic pesticides have been shown to disrupt the ability of plants to fix nitrogen by cutting the lines of communication between the host plant and the symbiotic bacteria. 8) A nine-year study by the USDA demonstrated that organic production was more effective than no-till in building soil. 9) Yields of organic corn, raised on plots that had been under organic cultivation for a period of more than four years, exceeded the yields of conventionally produced corn. 10) And did we mention that organic production sequesters much more carbon than conventional?
SAVE THE
DATES
Valley Co-op’s 9th Annual Garden Party Sat. April 5th, 10am-3pm Nob Hill Co-op’s 19th Annual Celebrate the Earth Festival Sun. April 27th, 10:30am-6pm
Space fills quickly so farmers, gardeners, artists and environmental and social justice organizations please reserve your FREE space early. To reserve your space contact Robyn at 217-2027. Or call toll free 877-775-2667
Celebrate
Spring! with your CO-OP
Yes, organic makes a DIFFERENCE. And that’s why organic producers from around the southwest will be gathering in Albuquerque, February 29th through March 1, 2008, at the 2008 New Mexico Farming Conference. Farm to Table, the New Mexico Department of Agriculture, the New Mexico Organic Commodity Commission and the New Mexico State University Cooperative Extension Service have joined forces to organize the 2008 New Mexico Organic Farming Conference, which brings together farmers, ranchers, market gardeners, ag professionals and others interested in organic and sustainable agriculture. continued on page 3
It’s always a great time to join the Co-op!
member appreciation special!
Thanks to our participation in the National Cooperative Grocers Association we are pleased to be offering a new and renew member benefit. All New and Renewing Members now get a NCGA coupon book. Lifetime Members just announce you’re a “lifer” and show your card at any Co-op info desk to get your discount coupon book. These sweet little coupon books allow Members to try an assortment of products Free. Yes, Free. We will be running this Member Special for all of 2008 – or as long as our coupon books last.
La Montanita Co-op is a proud sponsor of the 2008
organic farming
conference
a co-op adventure 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 • Tim Morrison/Gallup 575-863-5383 timm@lamontanita.coop Co-op Board of Directors: email: bod@lamontanita.coop President: Martha Whitman Vice President: Marshall Kovitz Secretary/Treasurer: Ken O’Brien William Bright Lonn Calanca Tom Hammer Ariana Marchello Tamara Saimons Jonathan Siegel 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 © 2008 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
YOU OWN IT 2
a CO-OP ADVENTURE
TRAVELOGUE During October, board member Tam Saimons and Edite Cates, the Co-op’s marketing director, went to Singapore and Indonesia to learn about the international cooperative economy and to visit coops in Sumatra. This is the third of a three-part series on that trip. Women’s Co-ops am Filiaci, Indonesia Project Director and our guide in Sumatra, said one thing I was particularly struck by. Sam said that Banda Aceh, in its efforts to reconstruct after the 2004 tsunami, should be held up as a shining example to New Orleans. As our small group walked around neighborhoods meeting people on dirt roads with kids at play, men and women on their motorcycles, and walking, it was clear that life in Banda Aceh posttsunami has normalized to a great degree.
S
BY
TAM SAIMONSE
virtually unheard of since the whole group is penalized for one member’s delinquency. A total of 28 women’s cooperatives have been formed by the NCBA’s project in Banda Aceh and Aceh Besar Administrative Districts. This is an increase from ten since the last reporting period and of that number, 24 have distributed loans to their members. The cooperatives currently have 1,677 members, of which 1,194 have taken enterprise development loans to either start or expand their businesses. The average loan size is $428. At this point, all loan principle and interest repayment under this program is current, a remarkably high performance rate and one that any U.S. credit union would envy. Women who want to be members pay $5 to join the co-op and $1 per month thereafter. To obtain a loan, a woman must be a member of the co-op for six months and then can obtain a loan of $400-$500. When we talked to the women in the credit co-op and asked them, what is the most important quality about someone who wants to be a member, they always answered that the most important quality that she had to possess was “good character”. Apparently, their instinct for members with integrity is keen, as the credit co-op has not had anyone default or become Co-op microdelinquent on a loan yet.
credit lending helps women and the local economy.
There is stark evidence that stands out about how forceful the tsunami of 2004 actually was. In one block, a barge that used to be an electrical generating station and must have weighed several hundred tons had been heaved over two kilometers onto the shore by the tsunami and crashed down on houses and several thousand people whose graves are now underneath the barge, which is simply too big and too heavy to move. I asked Sam if this was problematic in any way for those who now live in their houses around this irrevocable barge. He said no, that the Acehnese have basically gotten on with their lives and that there isn’t any special taboo or death superstition around the massive generating station that is now an immense headstone for some of the many lives that were lost on December 26th of 2004. Over one hundred thousand people were killed in the tsunami and Banda Aceh was devastated. Still, in addition to the barge, there are obvious sign of wreckage from that event; splintered fishing boats on their sides, frame plaster buildings in various stages of repair and renovation, but all in all, an increasingly functional community. One of the aspects of the National Cooperative Bank Association’s (NCBA) work in Indonesia, and specifically in Banda Aceh the provincial capital, is their investment in micro-finance lending with women’s credit cooperatives. We were able to visit several women who had benefitted from the NCBA’s project and were fortunate to hear some of their stories. Creating Self Sufficiency For Women The model of micro-lending has been highly successful in many countries and made even more so by the work of Bangladeshi economist Muhammad Yunis. Microlending works to lift the poorest in the world out of poverty by making very small loans available to those who would otherwise not have any access to capital. Money is lent to groups, usually women, who appear to respond better to financial terms. Default on loans is
Several of the women we visited had lost husbands and, often, multiple children in the tsunami. One woman, Miss Linda, became known for singing to bereft children in the refugee camps and demonstrated such care and love for the grieving children that she was approached by one of the nongovernmental organizations (NGO) in Banda Aceh, at the time, to start a day-care school which we visited. Miss Linda has also occupied the position of micro-credit co-op chair. We visited the school in the evening and sat around in a circle on small chairs talking about their co-op and some of the difficulties they face. One comment was that it was difficult to get members to come to meetings. Miss Linda told the story about how she came up with a solution she thought would work which was to give everyone who came a bottle of pomegranate juice. This incentive apparently wasn’t enough to create better attendance— they still didn’t come to the meeting—but the members still wanted the pomegranate juice later on. Our group let her know that we face a similar experience in the U.S. at our membership meetings and we all chuckled at how co-ops encounter at least some of the same struggles with member engagement no matter where they are in the world. Micro-Credit Business he women’s micro-credit businesses include catering and other food businesses, shops where clothing and accessories are custom made by seamstresses working on sewing machines and shops where food and general goods are sold. Our group visited a shop where you could buy everything from toothpaste and fresh chile peppers to baby clothes and spatulas. The woman who ran this shop also lived there and the store may have been a total of 400 square feet, at best, with goods packed in from floor to ceiling. Our group of fifteen or so had to really crowd in to see and hear what was being said. But when one member of our group asked her if there was anything she needed in her store that she couldn’t obtain or if there was anything that people wanted that she did not have, she quite clearly said no, that she had everything that a person living in that small community would want. This was a remarkable example of a contentedness that seems rare, especially in American life where we encounter reams of choices on a daily basis about even the most insignificant item and yet, we can’t seem to get our needs for “stuff” met.
T
Another woman who benefits from the micro-lending project is Mrs. Nuryanti. Prior to the tsunami, she was a businesswoman who purchased dresses and sold them door-to-door around the city. She often made her own credit arrangements with customers. When the tsunami hit, Mrs. Nuryanti, her husband and their 8-month-old baby were in continued on page 3
Read to me BookDrive
co-sponsored by La Montanita Co-op
La Montanita Natural Foods Co-op is partnering with The Albuquerque Business Education Compact (ABEC) to help sponsor the 2008 Read to Me Book Drive. This year’s Read to Me Book Drive runs February 15th through March 31, 2008. The goal of the Book Drive is to get books into the hands of children in our community whose parents do not have the means to supply books for their children. Statistics show that children who are read to at an early age will have an easier time learning to read and will
enjoy reading more. We want all of our children to read well and enjoy reading. Last year before school was out for the summer the community collected and distributed some 24,000 new or gently used children's books. The books were distributed to children through some 90 different schools, preschools and community groups. This year, we would like to expand this program to provide books to more children! The books collected can be gently used or new children’s books (from newborn through elementary). There will be collection boxes at each of Co-op locations. There is a special need for Spanish and bilingual books. If you have any questions please contact Paula Delap-Padilla at 767-5849.
February 2008
save the dates!
Mark your calendars! Don’t miss La Montanita’s twin spring festivals!
Co-op annual
Spring Events All are welcome to this FREE community celebration!
Valley’s 9th Garden Party: Sat., April 5th Nob Hill’s 19th Annual Celebrate the Earth Festival: Sun., April 27
This later date for the Celebrate the Earth Festival also allows us to move our Garden Party to Saturday, April 5th, a date later than usual to facilitate getting your “starts,” seedlings and other garden supplies during a more planting-friendly time without burdening our local “plant people” and exhibitors. This is another fun event that is FREE for all.
People and organizations have already been signing up for their booth space at this year’s 19th Annual Celebrate the Earth Festival and the 9th Annual Valley Garden Party. This year the Jewish Festival of Passover falls on the Saturday and Sunday just before April 22, the nationally recognized Earth Day. Out of respect we have bumped the Celebrate the Earth Festival to Sunday, April 27th. As always, on Silver Street, between Amherst and Carlisle, behind the Nob Hill Co-op, you will be able to enjoy environmental, economic, social justice, farming and gardening booths, education, information, great local artists, music, dance, plants and gardening supplies and fabulous Co-op food.
Don’t Miss La Montanita Co-op’s twin Spring Festivals! Valley Garden Party: Saturday, April 5th Nob Hill’s Celebrate the Earth Fest: Sunday, April 27th. For more information or to reserve your space please call Robyn at 217-2027 or toll free at 877-775-2667.
Two
Organic farming conference
Valley
FREE community celebrations!
better protection of the environment and enhancement of the natural resource base, and greater prosperity for organic farmers and for rural communities.”
continued from page 1
Thicke will be joined by a host of experts on organic production and marketing who will deliver over thirty workshops during the La Montanita Co-op Natural Foods Market and the conference. Friday, February 29th’s workshops will include: New Mexico Department of Agriculture are sponProcessing Options for Livestock; Fruits of the Vine… and Cane; soring the gathering. More than 40 exhibitors will Return of the Retailers; Planting the Rain to Grow Abundance; participate. Pruning; Building a Small Dairy: What You Need to Know; Successful Organic Farmers Speak New Mexico Secretary of Agriculture, Out: Veggie Production; How to Get Dr. I. Miley Gonzalez, will welcome parCertified Organic (or Not); Heating ticipants to the conference on Friday Greenhouses; Off the Grid: Solar morning. On Saturday, participants will System Setup; Veterinary Care for be treated to a luncheon feast of local Organic Livestock; Who Do You Love? and organic food. During the lunch the Beneficial Insects on Your Farm; Food New Mexico Organic Farmer of the Year Safety on the Farm; What Happens in will be recognized. feb 29-march 1 Your Acequia; and Farm Ergonomics.
Gallup
ABQ!
Organic as Ecology Francis Thicke will deliver the keynote. Thicke is the Owner/Operator of a 75cow, certified organic, grass-based, value-added dairy; producing organic bottled milk, cream, yogurt and cheese for sales through local grocery stores and restaurants. Thicke’s keynote address, “Ecology as a Model for Organic Agriculture,” will take up the opportunities and challenges faced by organic producers as they strive to act as conscientious stewards of the land and keep afloat in today’s difficult economy. Thicke says, “A crossroads we now find ourselves at is whether we will allow organic farming to become wholly defined by the materials that are allowed or not allowed in production. Or, can we take organic farming to a higher level, also defining it as an ecological production system that utilizes a range of biological and cultural methods to build soils, defend against pests and achieve our production goals. The benefits of such a system should include more nutritious food, increased biodiversity,
CO-OP
Workshops slated for Saturday, March 1st, include: Organic Egg Production; Weed Management in Organic Production; Finding Your Niche: Marketing for Small-scale Veggie Producers; For the Birds; Drip Irrigation; Beekeeping Without Chemicals; Successful Organic Farmers Speak Out: Fruit Production; Soil Health in Drylands – A Permaculture Approach; Strategies for Retirement/Transition to the Next Generation; and a Veggie Washing Station Demonstration. Registration for the two-day conference, including Saturday’s lunch, is $100. For more information go to http://cahe.nmsu.edu/organicfarming/ call 841-9067, email joan.quinn@state.nm.us, or look for conference brochures at the Co-op.
The Organic Farming Conference is a great opportunity to hear speakers on all aspects of organic agriculture and to meet with sustainable producers from around the southwest. Hope to see you there!
TRAVELOGUE Part 3
by Tamara Saimons
continued from page 2 Medan buying the dresses for her retail business. Unfortunately, she had left her other child, a six-year-old son, home with relatives. Unaware of the scope of the tsunami, the family returned from Medan expecting to find that their son and others had been evacuated to safety but searches for their son were unsuccessful. The business she had developed was also gone. One month after the tsunami, Mrs. Nuryanti opened a small roadside food stall. Income from the food stall, micro-financing and other assistance helped her obtain a loan of eleven million rupiahs (about $1100). She used the money to rent a shop and
volunteers
needed ... February 2008
expand the business. Today, Mrs. Nuryanti’s business volume has more than doubled and her average revenues are around two million rupiah (about $200) per day. The women cooperators of Banda Aceh are a shining example of what is possible when communities come together in support, and in solidarity with each other. There is a natural inclination toward the cooperative values and principles that were initially set down by a few co-op pioneers in Rochdale, England, during the Industrial Revolution. Now those principles can take hold in Banda Aceh where the cooperative movement actively brews the next generation of those who will contribute to the cooperative economy and reap its benefits, both in financial and human terms.
The Nob Hill store is looking for someone to shop for and deliver groceries to home-bound individuals every Tues. from 12-2pm. Interested persons must be a current co-op member, have reliable transportation and a current NM driver’s license, and be able to lift and carry 50 pounds.
CALL KRIS AT 265-4631 FOR INFO
Santa Fe
for more information
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 3
trade FOOD-Shed U P D AT E
co-op
FEBRUARY 2008 4
WHITE MOUNTAIN FARM: by Robyn Seydel
M
Everything we do is with the SOIL in mind - Paul New
embers of Paul and Cindy New’s family have been farming the lands that are now known as White Mountain Farm since 1912. Located in the fertile San Luis Valley, under the stewardship of generations of New family farmers, the land has produced sheep, alfalfa, wheat and more. Since the mid1980’s Paul and Cindy have been growing potatoes and quinoa. For years the Co-op has been purchasing their potatoes and quinoa in a mutually supportive relationship. (See the June 2007 Co-op Connection for a story on Paul and Cindy’s parents Ernie and Virginia and their quinoa fields.) All year round, almost all of the potatoes in our produce departments, both bagged and not, as well as all the potatoes used in our Deli are White Mountain Farm potatoes. We are honored to have the New family and their White Mountain Farm as an integral part of the Co-op Food-Shed project. Over the years the New family have slowly added to the lands under their care and now, depending on the year, grow between 100-120 acres of a variety of potatoes; including russets, reds, yukons, fingerlings and purples. Many of the specialty potatoes are grown for seed and shipped to other organic growers. Although White Mountain has been officially certified organic since 1990, Paul says, “we have always used organic methods. I really don’t like pesticides, except maybe the Bt’s (bacillius thurengenisis) that have very specific uses and of course beneficial insects. Even the broad spectrum, natural pesticides allowed under organic certification throw nature out of
Nightshades: Potatoes and
POTATOES
balance. Everything we do is with the soil in mind. When we improve the soil we get healthier plants that can withstand disease.”
“Looks like we will put in a second system to power the potato-packing facility.” This White Mountain Farm packing facility not only packs potatoes from their farm but packs and ships potatoes for many area organic potato growers, adding to local economic stability with on-farm income for farmers in the region. In addition, their packing facility has become a “depot” for other farmers in the region who are working with our Co-op Food-Shed Project. Peaches, other fruit and veggies have been dropped off at White Mountain packing facility for the regularly scheduled Co-op truck run. This has added to our Food-Shed efficiency and made it easier for farmers in the region, whose quantities are too small for a direct truck route, to participate in the FoodShed Project. We at the Co-op would like to extend a special thanks to the New Family and their White Mountain Farm for their great potatoes and for their support of the Co-op Food-Shed Project. Look for White Mountain Farm potatoes in all Co-op produce departments and in our Deli prepared foods.
At White Mountain farm concepts of sustainability are of great importance. Their farm plan utilizes compost teas to fight potato blight and for fertilizer. They also use rotational grazing as well as cover cropping the Food-Shed to ensure the health and fertility of their farm. Last year, working with Colorado State Office of Economic Development and Excel & the expansion of Co-op trade for a strong Energy Company they put in a large solar energy system to power regional economy their water sprinklers. Paul says, Every time you purchase White Mountain potatoes or Growing Opportunities Hydroponic tomatoes (see article on page 8) from any of our Co-op produce departments you support our Food-Shed Project and the expansion of Co-op Trade for a strong regional economy.
Support
Project!
Tomatoes
KRISTIN WHITE ightshade” is the common name used to describe a diverse group of foods, herbs, shrubs and trees. Over 2,800 species of plants, with a wide range of elements and properties, have been identified. Nightshades belong to a scientific order and family named Solanales and Solanaceae, respectively, and are characteristically ethnobotanical, meaning plants that are used for food, medicine, shelter, clothing, hunting and other cultural and religious purposes. BY
“N
Many of the foods we eat are classified as nightshades. Tomatoes, potatoes, red and green bell peppers, chiles and eggplants are a few of those commonly consumed. Nightshades can be divided into two categories: edible and poisonous. Two well-known poisonous, or deadly, nightshades are belladonna and tobacco and are used in pharmaceuticals. Solanaceae species are often rich in alkaloids, or harmful nitrogen compounds, that can range in toxicity from mildly irritating to fatal in small quantities. Alkaloids are said to have evolved in order to reduce the tendency of animals and insects to eat the plants. Nightshades are an important source of food, spice and medicine. Potatoes, whether boiled and mashed, steamed, fried or baked, are a popular addition in American and European cuisine. And did you know that tomatoes are the world’s most popular fruit? Love Apples a.k.a. the Tomato The journey of the tomato is far and wide. Native to dry areas of the western coasts of South America, the tomato is believed to have been cultivated for the sole purpose of its edible fruits. The tomato made its
CO-OP FLOWERS
BEAUTY WITH HEART
perfect for
VALENTINES DAY! all flowers are from fairtrade organizations!
way around South and Central America to the West Indies. The Spanish discovered them all over the New World when they invaded, and introduced them to Europe. It has a reputation as an aphrodisiac, perhaps from its common name, “the love apple.” The Italians gave it the name “pomi d’oro,” or golden apple, because of the yellow color of the early varieties brought to Europe. Tomatoes were used as food in Louisiana as early as 1812 but did not gain widespread popularity in the U.S. until the twentieth century. A Solid Staple The oldest evidence of potato cultivation is from the Chilca Canyon, south of Lima, Peru, the same place tomatoes originated, where tubers in archeological
digs have been radiocarbon dated to 6,000 B.C. Potatoes were used by all the major civilizations of Peru, including the Incas. Maize, quinoa and potatoes were the staple food of the Andes. Potatoes were baked in earth ovens or on flat stones before ceramics were used. Long before the Spanish conquered South America, the indigenous people created a unique method of freeze-drying potatoes that is still used today. This method filters the poisonous alkaloids out of the frost-resistant species, making their cultivation and use as a main source of food possible. Potatoes, like their tomato cousins, were introduced to Europe by the Spanish. It is thought that potatoes arrived in England around 1590. By 1620 they were a major crop in Ireland and a staple food in Europe. Their spread continued throughout both hemispheres during the first four decades of the nineteenth century. Today the potato is the world's most widely grown tuber crop, and the fourth largest produce food crop, after rice, wheat and maize (wikipedia.org/wiki/Potato).
Local Product Spotlight
Los Chileros
T
ucked away among the chamisa and pinon, Los Chileros de Nuevo Mexico has long provided quality chile products. From humble beginnings in 1981, as a family- owned Santa Fe-based business, Los Chileros is fast gaining the national and international recognition it deserves. While Los Chileros has grown over the years it continues to utilize its generations of know-how and expertise in evaluating, selecting and packing New Mexico’s famous chile and chile-based products. Los Chileros products include quality New Mexican chiles, Mexican chiles, salsas, rubs and mixes, blue and yellow and red corn products, popcorn, and southwest specialties including salsa spice trios, green chile stew, blue corn waffle and pancake mix, and posole dinner kits. As demand for quality New Mexican food has grown, Los Chileros has helped shape and educate the tastes of discerning consumers with its wide variety of products.
Taste of New Mexico
Long a staple here in New Mexico, chile is gaining worldwide attention. It is estimated that three-fourths of the world’s population uses chile on a regular basis, making it the most widely used ingredient for seasoning. Capsaicin, a natural constituent found in chile that gives them their fiery flavor, is known to induce the production of endorphins, a natural pain killer that promotes a sense of well-being and stimulates one’s metabolic rate while facilitating digestion. In addition, chiles are a good source of Vitamins A, C, and E, potassium and folic acid among other nutrients. It is also believed that chiles aid in the prevention of heart disease and the formation of blood clots. Let Los Chileros help make gourmet New Mexican food easy. Many of their packages have recipes on them that can help you whip up a tasty traditional treat in a jiffy. Look for Los Chileros products at all Co-op locations!
co-op
trade
FEBRUARY 2008 5
EAT LOCAL, ORGANIC BEEF AND MILK
CLONES
E-COLI AND DON’T EAT DANGEROUSLY The Co-op’s Got the ONLY Local Organic Beef As reported in the Washington Post, in an article by Annys Shinn on December 21, 2007: or beef lovers, 2007 will go down as another year of eating dangerously. Since the spring, meat suppliers have recalled more than 30 million pounds of ground beef contaminated with the potentially lethal bacteria E. coli O157:H7, including the 21.7 million pounds recalled by New Jersey-based Topps Meat in September.”
A Clone Is a Clone Is a Clone What may be even more of a concern is the fact that on January 15th the FDA determined that cloned meat and milk are “safe” for human consumption. The FDA has asked the conventional
“F
The Post goes on to report that USDA officials missed red flags, were slow to correct longstanding deficiencies in monitoring beef processors’ efforts to contain the E-coli 0157 pathogen, does not keep track of every instance in which they find the pathogen and failed to inform their own inspectors about repeat sanitation violations at factory slaughterhouses at United Food Group plants. Also “the department has postponed plans to target inspections at plants that had a record of problems because officials do not know which plants pose the greatest risks… In 2002, USDA officials did not know that the E. coli strain had been detected in ground beef at ConAgra's Greeley, Colo., plant 63 times in the weeks leading up to a massive recall.”
a clone is a
clone
is a Clone is a…
O
n January 15, 2008 the FDA determined that animal products from cloned animals like other GMO’s are “substantially equivalent” and are “safe” for human consumption.” Nearly 60% of consumers polled say they would not choose to purchase or consume animal products from cloned animals. The realities of cloning include some disturbing phenomena: • 64% of cattle, 40% of sheep and 93% of cloned mice exhibit some form of abnormality, with a large percentage of the animals dying during gestation or shortly after birth; • High rates of late abortion and early prenatal death, with failure rates of 95% to 97% in most mammal cloning attempts; • Defects such as grossly oversized calves, enlarged
FDA has again come down on the side of their cronies in industry instead of for free choice and public health protections. Cloned food products will not be labeled. Eat Safe, Eat Local, Eat Organic at Your Co-op At the Co-op beef lovers can rest assured that the Co-op takes great care to provide the finest local certified organic beef you can eat. Our main meat man, Gino Garcia is a lifelong professional dedicated to ensuring the finest quality for our meat. Every Thursday and Friday he goes out to the small locally owned Riteway Slaughterhouse in Moriarity to oversee the harvesting (which is done in the most humane way possible), hanging, inspection, cutting, packing and labeling of the approximately four beef healthy, cows Co-op stores sell each week.
grass-fed
organic beef
livestock industry to continue their “voluntary” ban on selling animal products from cloned animals in the commercial marketplace until “marketing issues” can be addressed. What that catch phrase really means is that 60% of consumers polled say they will not choose cloned products if labeling allows them to make that choice. As with Monsanto’s recombinant growth hormone (RBGH) and irradiated products, the
tongues, squashed faces, intestinal blockages, immune deficiencies, and diabetes are routine; • When cloning does not produce a normal animal, many of the difficult pregnancies cause physical suffering or death to the surrogate mothers; • Widespread adoption of cloning could lead to the dramatic loss of genetic diversity in livestock. “This may leave farmers and our nation's food supply susceptible to devastating epidemics due to a monoculture gene pool—think the Irish potato famine.” Regardless of what the proponents claim, this is all about bottom-line profit and producing more and more of our food from giant industrial-scale farming operations. The above information from: Mark A. Kastel, Senior Farm Policy Analyst at the The Cornucopia Institute. Contact them at www.cornucopia.org
USDA inspectors and N.M. State Organic Certifiers inspect each and every head and the complete harvest process to ensure organic regulations are upheld for all the beef that comes to the Co-op meat case. The plant is fully sanitized both before and after processing and no other animals can be processed during our time there. This means no mixing of beef with any other products or animals. Organic certification also provides a paper trail for the birth and care of each and every animal. Cloned animals are prohibited in organic certification.
The organic certification also means that no downer or unhealthy cows on antibiotics will be harvested. Additionally none of our animals have ever been fed any of the animal by-products found in conventional feeds, thus by-passing mad-cow (BSE) concerns. Immediately upon harvest the meat is hung in an air cooled, 32-35 degree cooler to prevent the spread of bacteria. The fully processed meat is loaded on to our refrigerated Food-Shed trucks and delivered fresh directly to our Co-op stores each week. With all the meat recalls, cloned animal products and other GMO (genetically modified organisms) and health and safety issues related to factory farmed beef, why eat dangerously? The Co-op has the finest, and the only locally grown and processed, certified organic beef available in stores in the state. That is, unless you are growing and harvesting your own. For special cuts call Gino in Nob Hill at 265-4631, Grace in Santa Fe at 984-2852, or Nick in the Valley at 242-8800. For special orders in Gallup call Tim at 863-5383 by Tuesday for Friday pickup each week. BY ROBYN SEYDEL
cloning:
not compatible with humane animal welfare
FRESH DELICIOUS & ORGANIC SHOP YOUR CO-OP
Local, Fair Trade, Organic and Delicious
Sweets For Your Sweetie
W
hat better way to express your love on Valentine’s Day than an offering of healthy “sweets for your Sweet.” Why do we love chocolate so? Phenylethylamine (PEA) is a naturallyoccurring constituent of chocolate that causes the release of endorphins in our brain. Endorphins produce feelings of euphoria, similar to the sensation of being in love. Other compounds that naturally occur in chocolate include serotonin, theobromine and anandamine; all naturally occurring compounds that elevate mood, increase circulation and enhance sensory perception. In the deli you’ll find an assortment of freshly made fudge, truffles, and chocolate covered strawberries. Love FAIR TRADE? Look for Equal Exchange and Rapunzel chocolate bars. Make it Organic with Green and Black’s. Their milk chocolate with caramel filling or mint-filled dark chocolate bars are out of this world.
Keep it Kosher with Lake Champlain or Chocolove. Look for gift boxes from Lake Champlain with some of the silkiest chocolate around. Chocolove bars also come wrapped
with a classic romantic love poem to help you say just the right words at the right moment.
L o s Po b l a n o s Organics
The Very Best Vegan has got to be Sjaak’s velvety smooth organic chocolates at the Nob Hill store. Just for Fun try Thompsons. They offer a wide array of premium all natural chocolate novelties wrapped in beautifully crafted fine European foils. Look for hearts and other fun Valentines Day sweets, including chocolate hearts with special messages for your sweetie. Our favorite local candy maker is a definite tie between Lin’s Luscious Truffles and Dulce Torrone so you might have to try some of both. Look for Lin’s Luscious Truffles in the Deli case. Or try a gift box from Dulce Torrone, available at all Co-op locations! With such a scrumptious selection of tantalizing sweets, you are sure to find something to warm the heart and delight the belly, and let your special Sweetie know just how sweet you think they are.
Product Spotlight
sign up online www.NMOrganics.com or call
6 81-406 0 The best produce from the field to you. Always fresh. Always organic
CO-OP news
FEBRUARY 2008 6
BOARD BRIEF
Local Conversations: Susan Keith
BY TAM SAIMONS t the December 18th board meeting, the guest speaker was Susan Keith who is a business consultant with Culture to Culture, Inc. Susan had done some work around market strategy development for agriculture in the Middle Rio Grande Valley. The board was interested to hear what her research showed regarding the strengths, weaknesses, opportunities and threats for farmers and producers in New Mexico, especially organic and transitional farmers.
A
Given the current level of investment that La Montanita has put into developing the local food-shed, the board continues to have a high interest in the feasibility of New Mexico agriculture in general and the economic viability of growing organic food in the state. We know that the demand for organic produce and meat has risen dramatically and that everyone in the grocery retailing world wants to play the organic game. Consumers, however, often want the goods for the lowest prices and, typically, local small-and mid-scale growers can’t match the prices of conventionally grown fruits and vegetables. Nor can they match the
LOCAL SALE ITEMS SHOP LOCAL & SAVE
Rudi’s Organic Bakery Boulder, CO Organic English Muffins, 12 oz, Assorted Varieties, Sale $2.29, Additional Rudi’s items also on sale 505 Organics Albuquerque, NM Organic Salsa & Enchilada Sauce, 16 oz, Assorted Varieties, Sale $3.99 El Pinto Albuquerque, NM Original Salsa, 32 oz, Assorted Varieties, Sale $4.99, Additional El Pinto items also on sale Third Street Chai
Boulder, CO Organic Chai Lattes, 32 oz, Assorted Varieties, Sale $3.99
VALID IN-STORE ONLY from 1/30-3/4, 2008:
Not ALL items available at ALL stores.
Tijeras Organic Alchemy ABQ, NM Crimson Clove Hair Revitalizer, 4 oz, Sale $9.99, Additional Tijeras items also on sale
FEBRUARY SPECIALS WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE? Contact Angela at angela@lamontanita.coop
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
prices set by industrial domestic growers and growers from outside the U.S. who also may be marketing organic produce, even if it is grown in ways that defy any intention toward a low footprint, carbon or otherwise. Big industrial organic growers have been slapped for practices that contribute toward the presence of e. coli in bagged spinach. Smaller to mid-size organic growers have had to bear the brunt of rules and regulations geared to the mammoth operations that have had problems at least in part due to the chaos that comes from being big. One of the core challenges to farmers and would-be farmers that Susan discussed is the high cost of land, especially if it is in proximity to an urban area. Farmers who can make ends meet may depend on favorable circumstances, like very friendly lease arrangements and supportive land owners. Or they may have family connections that enable access to agricultural property. There may be other conditions that help keep costs down so that profits can keep the farmer economically viable, like low housing costs or being part of a community of growers. By and large, though, if you want to start a farm in New Mexico, you’d better have a day job that you can rely on. Rapidly diminishing real estate and the paving over of prime agricultural property makes it more difficult for growers to be integrated into a vital and long-term agricultural community. Farmland is being lost at an alarming rate and fields are pushed to the periphery of population centers so costs are increased for transportation and time added to the trip of getting perishables from the field to the checkout register. It’s important to remember that the food-shed is embedded in a particular locale, socially, economically and ethically. Farmers and the communities they serve are part of a symbiotic system of mutual support. It’s necessary for members of the community to support famers by figuring out how to integrate agriculture into urban areas rather than have it be pushed out to the fringes of population centers which themselves are growing concentrically outward. Conservation of farmland is one crucial component in the journey toward creating a local food-shed
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that works for producers and consumers. Even with the best supply, distribution and marketing, without an infrastructure to provide protection for the natural resources agriculture depends on, we will continue to see the “for sale” signs multiply and the push toward ever more paving over of prime topsoil. Farmers themselves, according to Susan, tend to be production focused over market focused. Balancing the two needs requires market coordination with growers and it’s probably one reason for the popularity of growers’ markets. Famers don’t have to deal with retailers, get better prices for their products and establish direct connections with customers, all meaningful values. La Montanita has played a role in strengthening the marketing aspect by its emphasis on developing the food-shed, specifically by leasing the distribution warehouse and the truck. The Co-op also makes a point to profile local growers in various Co-op media and show willingness to engage in the relationships that bolster the network between producer, retailer and consumer. On the complexity of getting the food from the farm to consumers and building the web of the food-shed, Susan says:
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ne of the most obvious problems is the amount of energy required to move agricultural and food products from field to table. A less obvious problem is that farmers are economically distant from consumers. Most consumers only have a vague idea of where, how and by whom the food they purchase was produced and handled. One of the most salient features of the global food system is economic and social distancing. Seventy-five percent of every dollar spent on food goes to processors, packagers, shippers, advertisers and retailers. The Co-op can help reinforce the social and economic linkages of a sustainable food-shed.” Another piece of the marketing puzzle’s solution that Susan mentioned, and one which is an increasing trend, is that of agritourism. Agritourism can be as simple as U-pick raspberries from Heidi’s Farm in Corrales, to the Los Poblanos lavender festival, to Johnson’s Backyard Garden in Austin, Texas (johnson’sbackyardgarden.com), to the many farms in Vermont which advertise themselves effectively on vtfarms.org. On this website, you can sign up for a free guide to working farms which are open to the public and while we may not have Vermont’s progressive legislature in this regard or the degree of famer organization, it’s something to look at as a direction to go toward for the development of New Mexico agriculture. One thing the board came away with from the conversation with Susan was a sense of our own efforts as an organization to contribute to the linkages necessary to strengthen New Mexico’s food security. Building a sturdy food-shed that can withstand the forces of intense competition from conventional and global marketers will take commitment to relationships, education about the benefits and quality of local food and efforts toward conservation of threatened agricultural resources.
Special Needs: The Nob Hill store is looking for someone to shop for and deliver groceries to home-bound individuals every Tues. from 12-2pm. Interested persons must be a current Co-op member, have reliable transportation and a current NM driver’s license, and be able to lift and carry 30 pounds. An 18% Co-op shopping discount card (good for a one-time purchase) will be given for each hour of service rendered and gas will be reimbursed at the IRS’s current rate. Please help us keep this valuable program. Your assistance is greatly appreciated. Please ask for, or contact, Kris Mulka at 265-4631.
Contact Kris Mulka at 265-4631
The CO-OP Food-Shed P r o j e c t : Bringing local farmers together with Co-op shoppers for the best in FRESH, FAIR AND LOCAL FOOD.
SHOP
CO-OP!
CO-OP news
FEBRUARY 2008 7
THE INSIDE
A
fter careful consideration I have accepted an offer of employment from the National Cooperative Grocers’ Association (NCGA) for the position of Director, NCGA Development Corporation. This was a very difficult decision for me as my work with you at La Montanita has been one of the most rewarding experiences of my life. While there is rarely a “good time” for an organization to experience a change in leadership, I believe La Montanita is well positioned to continue its’ long record of achievement and success. We currently enjoy a very strong management team throughout all aspects of the cooperative. I believe this transition to a new General Manager will be accomplished with no negative impact to our community service, retail operations and financial condition. I am confident that my successor will deliver increased value and service to the Co-op membership, staff and communities we serve. I will begin full time employment with NCGA in early March and will work out of New Mexico prior to moving to Iowa City this summer. I will be available to La Montanita for as many months as may be deemed appropriate by my successor.
SCOOP
I made the decision to accept this position with NCGA as a result of my strong commitment to the cooperative retail food sector. This position provides the opportunity to generate meaningful growth within the sector. Part of the work will be assisting cooperatives in improving their financial performance, but the primary focus of the work is finding innovative ways to grow the sector. While doing well, the sector continues to lose market share nationally, and there is hope that my work will result in increasing market share for co-ops serving more people in more communities throughout the country. I will be forever grateful to the La Montanita Board of Directors for taking a chance on me in 2002 and the continued support of the Board and membership since then. La Montanita made possible my introduction to and integration in the wonderful culture of food cooperatives and New Mexico. My life is enriched beyond measure as a result of my work here with the La Montanita staff and the communities we serve. I want to express my sincere appreciation for the opportunity to be of service to La Montanita and I wish you all continued great success in all of your endeavors. I will miss you all. C.E. Pugh
Member Profile:
Suzanne Hr uschka
Bringing Yoga and Laughter Together BY KRISTIN WHITE inter is a time for conserving energy. Naturally, we have less to burn. Almost every organism experiences a state of dormancy during this season. Bears enter hibernation, or a state of inactivity characterized by lower body temperature, slower breathing and lower metabolic rate. Disharmony between the restful, introspective and peaceful nature of winter and the hectic way many Americans spend the holidays can contribute to weakened immune systems, depression, exhaustion, Seasonal Affective Disorder, stress and a frail spirit.
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In order to stay balanced and well during the cold months, conserve your energy for the spring and summer. Gentle yoga is a soothing exercise well-suited for the winter season. Yoga elicits relaxation and balance of the body, mind, emotions and breath. More subtle and long-term benefits of yoga include: increased flexibility of the spine and joints; improved balance; activation of the Parasympathetic Nervous System (PNS) in the brain, which slows down the mind and stabilizes response to stress; stimulates and soothes internal organs; and brings awareness and focus back to the present moment.
Suzanne Hruschka, a member of the Co-op and participant of the Member to Member Community Resource Guide, is offering a new yoga class beginning January 14 and continuing through March 3. The class is called Slow Stretch Beginner Hatha Yoga and emphasizes gentle stretching, breathing and focused awareness. Suzanne teaches students how to listen to their bodies, allowing that feedback to adjust yogic postures in order to support injuries or limitations: “We enjoy having fun, being light-hearted, laughing and learning together along the way.” Students learn how to relax their minds and trust their bodies. Suzanne instructs students on how to create their own daily practice at home. In addition to yoga, Ms. Hruschka incorporates two books into her class: The Four Agreements, by Don Miguel Ruiz, and Loving What Is, by Byron Katie. These books are used to help students shed light on,
Calendar of Events 2/2 2/19 2/25 2/29 TBA
Reading with Mark Winne, Nob Hill Co-op Board of Directors Meeting, Immanuel Church, 5:30pm Member Engagement Meeting, CDC, 5:30pm NM Organic Farming and Gardening Conference Finance Committee Meeting, CDC, 5pm
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.
and question, false beliefs that cause pain and suffering. Our attitudes and emotions are vitally connected with, and impact, all aspects of health. Suzanne knows first hand about overcoming pain. In 1988, her back was badly injured in an accident. After one year of receiving other treatment, the pain continued. Intuitively, Suzanne began to do slow and gentle yoga in the morning and found relief from her pain that lasted throughout the day. The pain would return by dinner, and repeating the routine in the evening, she remained pain-free throughout the night. With a daily practice of gentle yoga, Suzanne eventually gained full recovery from her injury. Yoga for Singles Into Sustainability is another class Suzanne is preparing. She’s taught yoga for singles before with much success. This time she’s looking for singles who share her enthusiasm and interest in exploring ways to live sustainably. The class will be followed by dinner and discussion. Suzanne Hruschka has taught yoga for 17 years and is a graduate of the Ayurvedic Institute. She has a B.S. in Nutritional Science and is a Licensed Massage Therapist. For more information on Suzanne’s classes, call 286-0818.
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Locals Help During Dry Skin Season
Winter in NM BY VALERIE SMITH, VALLEY CO-OP DEPARTMENT LEADER inter in New Mexico is dry skin season. That’s probably why there are so many New Mexico-based companies that produce good lotions. Tijeras Enterprises makes a thick and rich lotion in wild primrose, desert sage or unscented. For those who love the Clear Light Cedar Spray, that wonderful fragrance is available in a cedar lotion. Los Poblanos famous Albuquerque lavender is now available in lotion. Santa Fe’s Ten Thousand Waves has made their products available to us, some under the name “Modern Bath”. El Milagro Herbs makes a deeply emollient Desert Dweller or Desert and Sea Lotion that really reduces itching. Aromaland, well known in the aromatherapy field, makes several scents of lotion.
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Sometimes a lotion just isn’t enough and local companies have that covered too. The Supersalve
Company in Mogollon, New Mexico, produces a high quality and clean lotion, but are better known for their “Super Salve”, used to spot-treat skin problems. They also make a nice smelling calendula salve. Marsha Mason’s Resting in the River Farm offers an herbal body butter that penetrates and protects drier skin. Laughing Turtle produces several scents of body oil. Oils don’t quickly relieve itches like lotion, but cause the skin to better retain moisture, preventing severely dry skin from recurring. Using a combination of oil and lotion for severe skin dryness really works well. Use lotions to get immediate relief, then after they have soaked in, use a bit of oil on especially troublesome areas. Look for the above products in the Co-op Health and Beauty Sections. Not all products are available at every location. Ask our knowledgeable and friendly staff to help. They can special order most products for you.
HBA LOCAL PRODUCT SPOTLIGHT
FRESH DELICIOUS ORGANIC CO-OP Trade Initiative: Bringing local farmers together with Co-op shoppers for the best in fresh, fair and local food.
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unique
flavors
Foods of the
W orld!
Every country presents a unique selection of food depending on its geography, history and people. Explore these recipes from around the Globe and taste their unique flavor. (Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce, qt. = quart)
Aloo Bhajia (Potato Crisps) - India 2 lbs potatoes, 1/2 inch slices 2 t olive oil 1/2 t turmeric 1/2 t cumin 1/2 t ground coriander 1/2 t cayenne 1/4 t salt pepper, to taste Preheat oven to 425 degrees. Soak potatoes in cold water for 5 minutes. Drain and dry thoroughly. In bowl, combine oil, turmeric, cumin, coriander and cayenne. Add potatoes and toss to coat. Arrange potatoes on baking sheet, bake for 20 minutes. Turn potatoes over and return to the oven for another 20 minutes. Sprinkle with salt and pepper and serve. Serves 4 Mung Bean and Potato Curry - India 3 1 1 1 1 1
T butter medium onion, chopped T ginger t coriander t turmeric t cumin
1/4 t mace salt and pepper, to taste 1 mild Italian chile pepper, chopped 1 C tomatoes, chopped 1 C plain yogurt 12 small new potatoes, cooked 2 C mung beans, cooked 1 T cilantro, chopped Saute onion and ginger in butter for 5 minutes. Add coriander, turmeric, cumin, mace, salt, pepper and chile. Simmer for 1 minute. Add tomatoes and bring to a boil. Reduce heat to very low and stir in yogurt. Simmer for 5 minutes. Add potatoes and mung beans. Simmer for 10 minutes. Serve over rice, sprinkle with cilantro. Serves 4 Aromatic Chickpea Tagine - Morocco 2 lbs chickpeas, soaked overnight 4 T olive oil 1/2 t saffron 1/4 t paprika 1/2 t cumin 1/2 t ground ginger 1/2 t cinnamon 3 large tomatoes, chopped 1 large red onion, grated 1 bunch cilantro, chopped 1 bunch parsley, chopped salt and pepper, to taste hot sauce, to taste Cook chickpeas until tender, drain. Heat oil in saucepan, stir in spices, and cook for one minute. Add remaining ingredients, including chickpeas. Cover, simmer for 15 minutes and serve. Serves 4 Russian Beet Salad - Russia This salad is common in Russia during the winter months. It is a savory dish perfect for lunch or as a side. Store in the refrigerator for up to one week.
FEBRUARY 2008 10
Add potatoes and 8 cups water. Bring to boil, simmer until tender about 10 minutes. Add remaining ingredients except sour cream and garlic, simmer 10 minutes. Put in individual bowls and garnish with sour cream and garlic. Serves 10
1 medium beet 2 medium carrots 2 medium potatoes 2 small dill pickles 2 T onion, diced 10 oz Russian sauerkraut (or regular is fine, too) salt, to taste 1 dash sunflower oil, (important, no subs)
Sweet Potato Skordalia with Smothered Greens - Greece 2 large sweet potatoes, or white potatoes 6 cloves garlic, chopped 3 T olive oil 2 t red wine vinegar 2 t lemon juice salt, to taste 1/8 t cayenne 6 C spinach 1/4 C water 8 leaves arugula
Boil the beet, carrots and potatoes in one pot with the skins on. Beets take about an hour and a half to cook. Potatoes take about half an hour. Carrots take about 20 minutes. Check if vegetables are done by piercing with a knife or fork. A knife should easily go through the vegetable. Once cooked, peel and cube the vegetables. Mix them in a large bowl. Add the diced onion. Cube the pickles and add them to the bowl. Mix the sauerkraut into the bowl in small amounts until the desired amount is achieved. Mix and refrigerate for a few hours, overnight preferably. Serve cold. Serves 1
Place potatoes in enough boiling water to cover. Simmer for 20 minutes. Drain and reserve 1/4 cup cooking liquid. In food processor, process garlic, sweet potatoes, red wine vinegar, oil, potato cooking liquid, lemon juice and seasonings. Blend until smooth and keep warm. In a large pan, place greens and water. Steam greens for 5 minutes until lightly wilted. Put greens on serving plate and place skordalia over top. Serves 4
Lena's Vegetarian Borscht - Russia 1/4 C olive oil 1 large yellow onion, thinly sliced 2 medium carrots, grated 2 medium beets, grated 1 small head of white cabbage, shredded 2 large potatoes, grated 1 T tomato paste 1 t sugar 1 T white wine vinegar 3 T fresh dill 3 T fresh parsley 3 T fresh chives salt and pepper, to taste 2/3 C sour cream 2 cloves garlic, finely chopped
Chicken Curry with Tomatoes (Gaeng Ped Gai Gup Makeuataet) - Thailand 1 t shrimp paste 1 t lemon grass 3 medium shallots, finely chopped 4 cloves garlic, finely chopped 7 medium dried chiles, finely chopped 3 T cilantro, finely chopped 1 t cumin 1 t black pepper 1 t fresh galangal, or powder (available at Asian markets)
Sauté in oil in large pot: onions, carrots, beets and cabbage. Sauté for 20 minutes.
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unique 2 3 4 1 1 2 1
flavors salt and pepper, to taste 4 medium scallions, cut in 2-inch pieces 2 C napa cabbage, shredded 1/2 C kimchi 2 cloves garlic, finely chopped 1/2 t red pepper flakes toasted sesame seeds, garnish
C coconut milk lbs chicken, cubed large tomatoes, chopped T fish sauce t tamarind paste, dissolved in T hot water T sugar
In food processor, grind shrimp paste, lemon grass, shallots, garlic, chiles, cilantro, cumin, pepper and galangal to a smooth paste. Add 1/2 cup of coconut milk to the paste and transfer to a saucepan. Bring to a boil and simmer until liquid evaporates and the paste changes color. Add chicken pieces and stir to coat them. Add remaining coconut milk and stir until the mixture starts to thicken. Reduce heat to low and simmer for 20 minutes. Add tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add fish sauce, tamarind liquid and sugar. Stir and simmer for 5 minutes. Pour into a serving bowl. Serves 6 Carrot Soup with Lemon Grass - Thailand 1 T olive oil 1 large yellow onion, 1/4 inch slices 2 cloves garlic, finely chopped 1 t cumin 1 t ground coriander 1/2 t cayenne 1/8 t ground cardamom 2 T basmati rice 1 lb carrots, peeled and sliced 4 C water 1/2 t salt 1/2 t brown sugar 1 inch ginger, sliced 1 stalk lemongrass, peeled, thin sliced 1/2 C coconut milk 1 C orange juice 2 T lemon juice, or lime juice 4 T fresh chives, or cilanto
1 T peanut oil 1 lb pork, very thinly sliced
Stir-fry ingredients, frying the pork first, in a wok or hot skillet. Serve topped with toasted sesame seeds over rice. Serves 4 Mother of All Chicken Soups - Israel
Spread the meat mixture in an 8-inch square baking pan lined with oiled (not buttered) foil that extends over opposite ends of the pan. Place the pan in a bainmarie or large pan filled with hot water. Bake, uncovered, for 30 minutes at 425450˚F. The loaf is done when the center is as firm as the meat at the edges. Immediately upon removing from the oven, brush on beaten egg yolk and sprinkle with poppy seeds (or sesame seeds) while still wet. The egg will cook with the heat of the loaf. Run the blade of a knife between the hot pan and meat, then lift out the foil with the loaf and place on a cutting board. Cut the loaf into 1-inch squares. Carefully transfer squares to individual plates. One serving is four squares. Serve hot or at room temperature.
6 lbs chicken, cooked and shredded 10 C chicken stock 2 large carrot, chopped 2 stalks celery, chopped 1 medium onion, chopped 3 T parsley, chopped 1 small parsnip, chopped 1 medium celeriac, chopped 1 small parsley root, chopped 1 medium leek, chopped salt and pepper, to taste 1 pinch sugar, optional 1 t dill
Ajiaco De Papas - Peru
Combine all ingredients together, except sugar and dill. Bring to a simmer and simmer for 30 minutes. Taste for seasoning and add sugar if necessary. Stir in dill and serve. Serves 4 Chicken Loaf “Wind-in-the-Pines”
- Japan The name of this recipe personifies the poetry in everyday Japanese life. The soft whisper of the boiling kettle in the tea ceremony symbolizes the wind blowing through the pines lined along a scenic shore in Japan. The white poppy seeds are representative of the white sand along the ocean’s edge.
Saute onion in oil until soft. Add garlic and spices. Reduce heat to low, cook for 5 minutes. Add rice and continue cooking for 3 minutes. Add carrots and increase heat to medium. Cook and stir until carrots are coated with spices. Lower heat, cover and sweat carrots, stirring occasionally for 15 minutes. Add water, salt, brown sugar, ginger, lemon- grass and bring to boil. Reduce heat and simmer for 40 minutes or until carrots are soft. Remove and discard ginger. Add coconut milk and orange juice and simmer for 2 minutes. Set aside and allow to cool for 5 minutes. Puree in batches in food processor, strain back into pan in a medium fine sieve. Reheat and adjust seasonings, add lemon or lime juice. Sprinkle with chive or cilantro. Serve hot. Serves 4 Stir-Fried Pork with Kimchi - Korea
FEBRUARY 2008 11
1 lb ground chicken 3 T saké 1 egg plus 2 yolks, beaten 1/4 t salt 2 T sugar 3 T dark soy sauce 1 t fresh ginger juice 1 egg yolk, beaten 2 t white poppy seeds (or toasted sesame seeds) Put half the ground chicken into a medium-sized pot, then add the saké. Cook over high heat, stirring constantly to keep the chicken broken up, for about 2 minutes, until meat turns whitish. Spread in colander to drain and cool. Half the meat is precooked this way to keep the whole loaf from shrinking during baking. In a bowl, with your hands, mix the uncooked half of the ground chicken with the beaten eggs and yolks. Add salt, sugar and dark soy sauce, mixing well between additions. Mix in the pan-cooked meat. Lastly, mix in the ginger juice.
3 lbs potatoes 3 cloves garlic, finely diced 1 onion, finely diced 3 serrano peppers, finely chopped 2 T olive oil salt and pepper 1 C half and half 3/4 lb queso fresco, cubed 3 hard-boiled eggs, chopped coarsely Peel all of the potatoes. Place in a saucepan and boil lightly in salted water. Drain well and cut potatoes into cubes. Saute garlic, onion and chiles in oil until the onion is golden brown. Add potatoes and half and half. Stir carefully, do not mash potatoes. Add cheese and eggs. Cook just enough to heat thoroughly and serve. East African Sweet Pea Soup - Africa 2 C chopped onion 2 t minced garlic 1 t grated fresh peeled ginger 1 t salt 1/4 t cayenne pepper 1 T garam masala, OR mix the following together: · 1/2 t ground black pepper · 1 t ground coriander seeds · 1 t ground cumin seeds · 1/4 t ground cardamom · 1/8 t ground cloves · 1/4 t cinnamon
2 1 3 3
tomatoes, chopped sweet potato, diced 1/2 C water C fresh green peas
Braise/deglaze onions and garlic in a pot for 5-10 minutes. Mix in the ginger, salt and all the spices and cook for a few minutes, stirring often. Add tomatoes and sweet potato, stir. Add 1 1/2 cups of water, stir. Bring soup to a boil, reduce heat, cover and simmer for 5 minutes. Add 2 cups of the peas and simmer, covered, for 10 minutes. Remove from heat and add remaining 2 cups of water. Puree in batches in a blender until smooth. Return to the pot, add the last cup of peas, and cook on medium heat for 3-5 minutes. Curried Herring – Scandinavia Herring is an essential part of Scandinavian cuisine and always has a place in the breakfast smorgasbord, along with other kinds of salted and pickled fish, breads, pastries, cheeses, cereals, eggs and potatoes. Herring for breakfast may seem a little unusual to some people, but try it on a thick slice of buttered rye—you might be pleasantly suprised. 2 8-oz jars herring in white wine sauce, rinsed, drained, and patted dry 1/3 C mayonnaise 1/3 C sour cream 1 1/2 T coarse-grained mustard 2 t fresh lemon juice 1 t curry powder 1 t sugar Rye bread and butter Remove and discard skin and dark flesh from herring. Cut herring into 1/4-inch pieces. Whisk together remaining ingredients and stir in herring. Season with salt and pepper and spread on buttered rye bread. The recipes above have been adapted and reprinted from the following sources: Sundays at Moosewood Restaurant, by Moosewood Collective http://internationaldish.blogspot.com/2007/12/ ajiaco-de-papas-peruvian-recipe.html Japanese Cooking: A Simple Art, by Shizuo Tsuji http://recipes.wuzzle.org www.epicurious.com
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Member of International Society of Arboriculture and Society of Commercial Arboriculture ISA Certified, Licensed & Insured
Body-Centered Counseling
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Dormant Season Pruning is Upon Us Call us about pruning pines, conifers and fruit trees December-February
Services
Integrated Counseling, Therapeutic Bodywork and Movement
Penny Holland M.A., L.P.C.C, L.M.T.
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SERVING THE PEOPLE OF NEW MEXICO WITH INTEGRITY FOR OVER 30 YEARS!
• Fruit and Shade Tree Pruning • Technical Removal • Planting • Cabling & Bracing • Fertilization • Root Rehabilitation Services
gardening Erda Gar dens
farming &
FEBRUARY 2008 12
BIODYNAMICS AND
COMMUNITY
MEMBER TO MEMBER
CHRIS PATCHETT hen I first arrived at Erda Gardens and Learning Center in Albuquerque’s South Valley for my interview for the internship position, we met in the shade of the portal at the front of the house that now, two years later, I call my home. I looked out at what has since become a bountiful and beautiful garden and I saw a mostly empty, acre-sized dirt lot. As an intern, I would help the head farmer, and a small crew, transform this land, and several other neighborhood plots, into food for dozens of families in our community. I was excited to hear that we were to do this in a way that was as environmentally friendly as possible. I was asked if I knew Biodynamics concepts. I responded with a brief definition of biodiversity. The core group members of the small community-supported agriculture program stopped me and pointed out that they had not asked me about biodiversity, but rather, Biodynamics; a word that, as it turned out, would become the latest addition to my vocabulary. BY
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I learned that Biodynamics is an internationally recognized approach to organic agriculture in which the farmers work with the spiritual dimension of the Earth's environment and cosmos. The methods include using specifically prescribed homeopathic herbal preparations to enable the ecological interconnections of plants and animals to function at their best. Rudolf Steiner had introduced these methods back in 1924. Wow, I thought to myself, I never knew anything quite like that existed, especially back then. Curious, eager to learn, (and hired), I took my first step into farming.
In early March, we planted thousands of seeds of a wide variety of vegetables in the greenhouse. We watered dirt, optimistically, for days before the tiny seedlings, full of life, began to burst from the soil. We dug rows and made compost. Some weeks later,
we hardened the little seedlings off in a cold frame and used acequia water or ran drip tape to irrigate the rows in which we transplanted them. Starting in May, and continuing into October, we began distributing our harvest to the members of Erda’s Community Supported Agriculture program (CSA). Erda CSA Membership People in the community are invited to purchase a share of the harvest at the beginning of the season to help fund the growing operation. The farmers, in return, grow vegetables and harvest food weekly to divide amongst the shareholders. They come to either the farm or another distribution site to pick up fresh veggies on the day that they are picked, often on site
where they were grown. We sold produce at the farmers market, put on workshops and threw festivals. As fun times fly by, I’ve now spent two full seasons in the garden and am now looking to fill the role of head farmer as my mentor steps aside. I’ve got some big boots to fill, but my inspiration outweighs my doubts. Erda Gardens and Learning Center began more than a decade ago as a small group of people made a conscious choice to become more closely connected to their food source. By eating food that is locally grown and chemical free, we make a stand against insensitive and materialistic industrial agricultural practices. There is truly something special and powerful about eating fresh vegetables grown by yourself or someone in your community. One way to learn about and support efforts to change our relationship to our food is to join Erda Gardens and Learning Center’s community supported agriculture program. We would very much appreciate your support. And if you’ve never heard of Biodynamics, I recommend adding that to your vocabulary, also. Interested in receiving your share of fresh, locally grown, chemical free, biodynamic produce once a week from May through October? Sign up now, as there will be a limited number of shares available for the 2008 growing season. You can download an application and schedule of events at www.erdagardens.org or call 610-1538 for more information. Please contact us to inquire about volunteer, worktrade and internship opportunities.
RIO GRANDE COMMUNITY FARM
GROWING FOR ALBUQUERQUE
MINOR MORGAN io Grande Community Farm (RGCF) is a non-profit 501(c)3 organization located in the North Valley. The 138-acre farm is owned by the City of Albuquerque’s Open Space Division and is located at Los Poblanos Fields Open Space. The city acquired the farm-land in 1995 after a two-year campaign to preserve this last remaining parcel of farmland in the North Valley. Recognizing the value to the community of maintaining this agricultural space, the city passed a twoyear sales tax to provide funds for its acquisition. RGCF was founded in 1997 and undertook management of the farm.
for soil enhancement, alfalfa for animal hay and forage crops for migratory wildlife. The grant will allow RGCF to grow high-quality vegetables that we are planning to market to Albuquerque Public Schools and other agencies that can use locally grown organic produce.
RGCF has received a USDA grant for the installation of a water filtration system that will allow RGCF to convert surface canal flood waters to controlled debris-free water that can be used in a drip irrigation system. Historically, surface water distributed thru the Gallegos Lateral irrigation canal has been important in growing cover crops
Those interested in helping out with this exciting project please contact Minor Morgan at 379-1640, and visit our website (www.riograndefarm.org) for a detailed schedule of work activities. Please contact our office at 345-4580 for other opportunities with Rio Grande Community Farm. Thank you for your support!
BY
Classical Homeopathy Visceral Manipulation Craniosacral Therapy
MARY ALICE COOPER, MD St. Raphael Medical Center 204 Carlisle NE Albuquerque, NM 87106
505-266-6522
R
NOW OPEN
THE COOP DELI HAS
SOUP
FRESH,HOT, DELICIOUS EVERY DAY!
This water filtration system is an exciting project for RGCF and the Albuquerque community. Phase one of the project, construction and pouring of the concrete “box” begins January 29 and will continue through March, to be completed before MRGCD provides water to the canals. We need your help to assist with the project. Volunteer workers are needed; donations of funds and construction materials are also needed.
SUNDAYS!
OPEN SPACE
Visitor Center
THE VISITOR CENTER features educational exhibits on the history of our local Open Space and the natural and cultural history of the three main land areas in the system: West Mesa, Bosque and Sandia Foothills. The Center is nestled among 24 acres of agricultural fields that attract a variety of wildlife for public viewing. Guests can access bosque trails from the Center. Talks, demonstrations and workshops featuring a wide range of subjects from wildlife photography to archaeology and are regularly scheduled at the Center. Visit www.cabq.gov/openspace for a current calendar of events. The Open Space Visitor Center is located at 6500 Coors Blvd. NW between Montano Rd. and Paseo del Norte at the end of Bosque Meadows Road. The Center is open Tues. through Sun., 9am-5pm. Call Joddie Hedderig at (505) 897-8831 for more information.
SHOP CO-OP AND SAVE BUY LOCAL SHOP CO-OP AND SAVE
farming & gardening
Farm bills face BY LISA HUMMON fter much deliberation, the Senate managed to pass its version of the Farm Bill, just barely getting it done before the holidays. Much like the bill passed out of the House in July, the Senate bill is a mixed bag for farmers and wildlife.
A
The good news is that with the support of New Mexico’s Senators, a key provision was added to the Wetlands Reserve Program which will allow farmers with land in riparian areas to participate in the program. This change will have enormous benefits for habitat conservation efforts across the country, especially here in the southwest. The bill also provides assistance through the Environmental Quality Incentives Program for farmers and ranchers to take proactive non-lethal predator deterrence measures that will help protect both livestock and predators. The Senate bill also includes the Endangered Species Recovery Act, which provides tax credits for landowners who voluntarily undertake measures to further the recovery of threatened or endangered species. Wildlife abroad also benefit from new protections against illegally imported timber, currently threatening the habitat of species like the orangutan. And there are new measures to help protect native and managed pollinators and their habitat. However, the bill is far from perfect. Overall funding for conservation programs is still insufficient to meet the high demand of farmers who
FEBRUARY2008 13
VETO THREAT want to participate in these valuable programs. The Senate also failed to pass several amendments that would have provided much needed reform to our nation’s flawed food and agriculture policy. One amendment offered by Senators Dorgan (D-ND) and Grassley (R-IA) would have limited payments to the largest, wealthiest farms and diverted the savings to nutrition and conservation programs. But it fell short by only 4 votes to get the majority it needed to pass. The Senate issued an extension of the current Farm Bill until March 15, giving Congress time to work through the differences between the Senate and House versions in conference. But there are many issues that need to be overcome, including some major funding differences between the two bills. Because of this, critical funding needed for conservation programs could be at risk of being cut. Surprisingly, Congress is also now under pressure from the Bush Administration, which has threatened to veto both versions of the bill. “The (Senate) bill further increases price supports and continues to send farm subsidies to people who are among the wealthiest 2 percent of Americans,” stated acting Secretary of Agriculture Chuck Conner. “We need to reinvest that money into programs from which real farmers benefit - like research and market development and conservation programs,” Conner said. If the bill is not completed by March 15, and Congress fails to pass another extension, farm policy will revert back to the terms under the 1949 Farm Act.
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healing AGUA esVIDA ACTION TEAM
health &
SAFEGUARDING ALBUQUERQUE’S
FEBRUARY 2008 14
WATER
BY LESLEY WEINSTOCK he Agua es Vida Action Team (AVAT) is a group of Albuquerque citizens who are deeply troubled about the San Juan Chama Diversion Project. They are especially concerned about the potential contaminants that will be in our tap water from the Rio Grande. AVAT does not believe that the city’s plan to deal with the contaminants is adequate or comprehensive enough to assure that the water will be safe, especially for fetuses, children, elders and people with any kind of immune system deficiency.
T
Some specific concerns about the drinking water project include: radiological contaminants from upriver sources; Bromate, other disinfection byproducts; industrial chemicals; pharmaceuticals; herbicides; pesticides; and Perchlorate. The list of concerns chart that was published in the June 2007 issue of the Co-op Connection (and is available from AVAT or online at www.lamon tanita.coop) outlines disinfection issues, pollutants of concern, health concerns, questions and recommendations. AVAT strongly believes the precautionary principle must be used when it comes to our collective health and safety. In a letter on the issue, Governor Richardson states that the existing gross alpha MCL (maximum contamination level) is no longer protective and should be set at a more stringent level of 0.15 for the alpha emitting longlived transuranic radionuclides like Plutonium 239. The MCL for Plutonium and alpha emitters is currently 100 times too lax. This is based on updated EPA research and The Institute for Energy and Environmental Research (IEER). Interested readers can go to the ieer.org website and read or download two excellent and relevant reports called “Bad to the Bone” and “Healthy from the Start” for more information.
DRINKING THE RIVER
The differentiation of the radiologicals is also of extreme importance. The City of Albuquerque water standards must exceed the EPA national standards and the Safe Drinking Water Act standards because of emerging contaminants. Those standards were set many years ago, and are outdated and inadequate. To protect public health, in light of the San Juan Diversion Project, the standards must be updated and modernized to more realistically address current conditions. Colorado
has changed their standards for radionuclides and adopted 0.15 for Plutonium. Here in New Mexico we need to do the same. In summary the AVAT would like to change the combined MCL for alpha-emitting, long-lived transuranic radionuclides, including Plutonium 239, from 15 to 0.15, and differentiate between the alpha emitters. . Amigos Bravos has submitted comments to the NMED / Surface Water Quality Bureau regarding tritium, as part of the Triennial Review of surface water quality standards: "Specific Criteria for Tritium. New data suggests that the current standard of 20,000 pCi/L is not protective of human health and is especially dangerous to the placenta. The tritium standard for domestic water supply should be reduced to 400 pCi/L. Both Colorado and California have adopted this more protective standard." AVAT has educational packets available that include: a list of concerns, a copy of the precautionary principle, Governor Richardson’s letter on the issue and several articles about radionuclides in drinking, ground and surface water. To obtain a packet or to get in touch with the AVAT, you can email us at: contactus@cardnm.org or call us at: 242-5511.
YOUR MONEY OR YOUR LIFE
ECO VILLAGE DESIGN BY ROBERT GRIFFIN hat does that mean? Well, it could mean any number of things. As a shopper at the Co-op, it could mean that you choose to spend what it takes to nurture the health of your body with good organic food even though it costs more than eating cheap. It could also mean that you choose to support the Co-op because you believe that the life of our community is dependent upon us supporting each other close to home and creating a healthy local economy.
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Or it could feel like a life choice about your relationship with money and how you live your life. A lot of people I know struggle with their relationship with money and with living in a society dominated by an economic system that doesn’t seem equitable and is way too complicated and difficult to navigate just to fill our basic needs, much less thrive. Can the current economic system keep operating the way it does? Is it sustainable? How can we do this differently? What are our options? How do we live together and exchange our services in a way that feels abundant and satisfying? Join us in Albuquerque, February 9-17, as we hold the vision of co-creating a world that works for everyone by 2050. During an exciting 9-day exploration design process, you will discover the fundamental pattern shifts that are beginning to happen in our economic and monetary systems necessary to make that world a reality. You will apply these design patterns, principles and practices in your personal life and projects so that you can begin bringing forth that world in your life immediately. What a treat to have four great leaders of the new social and economic paradigm joining us for this
SAVE the DATES! the CO-OP’S
Spring Festivals are coming soon!
exploration: Rich Ruster, Ph.D in holistic psychology and whole systems science, author of The Homing Process: A Unifying Theory of Evolving Systems and The Human Dream Blog at richardruster.com, Executive Steward of Hummingbird Community in Northern New Mexico; Vicki Robin, coauthor of Your Money or Your Life, Transforming Your Relationship With Money and Achieving Financial Independence, President of The New Road Map Foundation, developer of Conversation Café, Maggie Seeley, Managing Partner of Green It! The Sustainability Team, City of Albuquerque, consultant, International Business Consultant, UNM teacher in the Sustainability Studies Department and the Anderson Graduate School of Management; Laird Schaub, Canbridge Consulting and Facilitation, teacher, trainer and facilitator in consensus decision making and conflict resolution, Co-Founder and Executive Secretary for the Fellowship for Intentional Community (FIC), Co-Founder of Sandhill Farm, an egalitarian community modeling alternative economics. Come explore with us such subjects as Shifting the Global Economy to Sustainability, Local Currencies, Right Livelihood, Social Enterprises, Ecovillage Principles, Natural Capitalism, Ecology of Commerce, Triple Bottom Line, Nurturing Local Economies and more. This course is the Economic Dimension of Ecovillage Design Education, an advanced sustainability certification curriculum endorsed by the United Nations. For more information or to register go to www.ecovillagedesignsouthwest. org or call Robert Griffin at 505-366-4700.
VALLEY CO-OP’S 9TH ANNUAL GARDEN PARTY Sat., April 5th, 10am-3pm NOB HILL CO-OP’S 19TH ANNUAL CELEBRATE THE EARTH FESTIVAL Sun., April 27, 10:30am-6pm Space fills quickly so farmers, gardeners, artists and environmental and social justice organizations please reserve your FREE space early. To reserve your space contact Robyn at 2172027. Or call toll free 877-775-2667
DON’T MISS THEM!
community
forum
FEBRUARY 2008 15
Stop the BOMBPLEX:
AGAIN! I
n December 2006 dozens of New Mexicans spoke at public meetings in Socorro, Albuquerque, Santa Fe and Los Alamos and opposed the U.S. Department of Energy (DOE) plans for a new nuclear weapons complex to be in place by the year 2030. Hundreds of New Mexicans also expressed their opposition to the Bombplex by email, fax and letters. Nationwide, tens of thousands (or more) people commented on the Bombplex, the very large majority in opposition to DOEâ&#x20AC;&#x2122;s plans. A majority of all commentors said that the U.S. should abide by its commitments in Article VI of the Nonproliferation Treaty (NPT): â&#x20AC;&#x153;Each of the Parties to the Treaty undertakes to pursue negotiations in good faith on effective measures relating to cessation of the nuclear arms race at an early date and to nuclear disarmament, and on a treaty on general and complete disarmament under strict and effective international control.â&#x20AC;? PEOPLE MADE A DIFFERENCE IN 2006!
The â&#x20AC;&#x153;Complex 2030â&#x20AC;? name has been dropped by DOE. More importantly, Congress has refused to fund some of the specific new facilities (like the â&#x20AC;&#x153;Consolidated Plutonium Centerâ&#x20AC;?) and new warheads (â&#x20AC;&#x153;Reliable Replacement Warheadâ&#x20AC;?). The schedule of June 2008 for DOE decisions on the Bombplex has been delayed. But DOE has not given up on what it now calls the â&#x20AC;&#x153;complex transformationâ&#x20AC;? to â&#x20AC;&#x153;smaller and more responsive, efficient and secureâ&#x20AC;? nuclear weapons facilities within the next few years. As a result, DOE has to hold public hearings, including in Socorro, Albuquerque, Santa Fe and Los Alamos on March 10, 11 and 13, and also accept written comments on its plans until April 10. Concerned people can again say NO to more nuclear weapons, their resulting environmental contamination and health problems and to spending tens of billions of dollars on new facilities and warheads.
Attend the Hearings! SOCORRO: Macey Center (at New Mexico Tech), 801 Leroy Place, Monday, March 10, 2008 (6 PM-10PM) ALBUQUERQUE: Albuquerque Convention Center, 401 2nd St NW, Tuesday, March 11, 2008 (11AM3PM and 6PM-10PM) LOS ALAMOS: Hilltop House, 400 Trinity Drive, Thursday, March 13, 2008 (11AM-3PM)
SANTA FE: Genoveva Chavez Community Center, 3221 Rodeo Road, Thursday, March 13, 2008 (6PM-10PM) SEND WRITTEN COMMENTS TO: Complex Transformation SPEIS, Office of Transformation, NA-10.1 Dept. of Energy/ NNSA 1000 Independence Ave., SW, Washington, DC 20585. Or email: complextransformation@nnsa.doe.gov Subject: â&#x20AC;&#x153;Draft Complex Transformation SPEIS Commentsâ&#x20AC;?
The â&#x20AC;&#x153;newâ&#x20AC;? Bombplex would build a new plutonium pit plant (Chemistry and Metallurgy Research Replacementâ&#x20AC;&#x201D;Nuclear Facility) at Los Alamos National Lab to produce up to 80 plutonium pits (a part of the nuclear weapon trigger mechanism) a year. That would be FOUR TIMES the current capacity of 20 pits per year. Thereâ&#x20AC;&#x2122;s no demonstrated need for new pits since there are more than 14,000 usable pits in storage at the Pantex Plant in Texas.
Nonproliferation or a new generation of weapons of mass destruction?
That â&#x20AC;&#x153;smallerâ&#x20AC;? Bombplex would still have the same 8 major nuclear weapons sites at Los Alamos, Sandia, Pantex, Livermore (CA), Kansas City (MO), Oak Ridge (TN), Savannah River (SC) and the Nevada Test Site. Even DOE admits that is much more than whatâ&#x20AC;&#x2122;s needed even for the 1,700 to 2,200 warheads in the Moscow Treaty that Presidents Bush and Putin signed, and far more than what adherence to the NPT means.
DOE has released a massive (more than 1,000 pages) document about its plans, some alternatives and some of the environmental impacts. The document is titled: Draft Complex Transformation Supplemental Programmatic Environmental Impact Statement (SPEIS). That SPEIS is available online at: www.ComplexTrans formationSPEIS.com. There is a 98-page Executive Summary. Various organizations are also working on shorter fact sheets and talking points. Call the Albuquerque Center for Peace and Justice (268-9557) or go to www.nukewatch.org (among other places). LETâ&#x20AC;&#x2122;S MAKE A DIFFERENCE AGAIN! By Don Hancock, Southwest Research and Information Center, PO Box 4524, Albuquerque, NM 87196. 505/262-1862. www.sric.org
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Santa Fe Alliance Council
CANDIDATESâ&#x20AC;&#x2122; FORUM Request for Questions and Volunteers for upcoming Candidates' Forum, Santa Fe Alliance Forum. The Santa Fe Alliance of local and independent businesses will hold a forum for Santa Fe City Council candidates on Feb. 21, at 6pm at the Santa Fe Community College, Jemez Room. Naomi Woodspring will facilitate the forum. This is a forum, not a debate. Six (or so) questions will be submitted to the candidates and they will be asked to respond.
Please send your proposed questions to: mike@evowebdev.com Volunteers are needed to arrive early and help set up tables, chairs, administer sign-up sheets and the like. For questions or comments please contact: Mike Jacobs, Santa Fe Alliance Partnership & Development Committees Member, mike@evowebdev.com. For more info go to www.santafeal liance.com or call 505-331-6093.
CLARIFYING MEDITATIVE WORK â&#x20AC;&#x201C; A FRESH LOOK. A workshop for people from any meditation tradition or no tradition at all. Weâ&#x20AC;&#x2122;ll explore directly what meditative work is and how it sheds light on the concerns of our lives, Saturday, 2/16, and 3/15 from 5pm at the Wat Center, 145 Madison NE, corner of Madison and Copper, $2 donation. Reservations, info, Jay Cutts, 281-0684 http://www.cuttsre views.com/jcutts/meditation/
Two Locations! Nob Hill
The Harwood invites you to
Open Studios Friday March 7th 5-8:30 pm
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
1114 7th St. NW ~ 244-0864 ~ www.HarwoodArtCenter.org
KWUXI[[MTMK\ZQK(OUIQT KWU TQKMV[M ! !
THERAPEUTIC MASSAGE & BODYWORK
NARA SHEDD NTS, CLMA, TLMT 3612 CORE SYNCHRONISM ~ POLARITY ~ REFLEXOLOGY SWEDISH ~ MYOFASCIAL RELEASE MOVEMENT ANALYSIS
505.975.4823 WWW.BODYTELLINGSTUDIOS.ABMP.COM