2008-03-CCN by La Montanita Coop

La Montanita Co-op’s Spring Festivals

Not to be Missed! 9th Annual Valley

Garden Party

Saturday, April 5th 10am-3pm

ooray! Its planting time! And time for the Co-op’s 9th Annual North Valley Garden Party. As always the Co-op has what you need for a successful growing season in our arid southwestern climate. You’ll find the finest in organic seeds, veggies, flower seedlings and native plants and the most up to date information on how to successfully garden and landscape in our dry climate; including composting, pruning, growing organic, mulching, water catchment, drip and other conservation based watering systems and so much more! Some of our region’s most dedicated farmers have already confirmed including: certified organic Bethany Farms, Becky Thorpe and her native plants and medicinal herbs, erda Gardens CSA and Learning Center, South Valley Academy’s Dragon Farm, Lloyd Kreitzer, a.k.a. “The Fig Man,” with his extensive variety of heritage New Mexican fig trees, tree health education from Divine Earth, Botanical Arts, the Bee Collaborative and so much more. In addition to supplies there will be some of our community’s most knowledgeable people on hand to answer your how-to questions. Again this year we are honored to have Joan Quinn,

education coordinator for the New Mexico Organic Commodity Commission, our state’s organic certification agency. A walking, talking natural resource, she can tell you everything you need to know on how to grow it organically, how to get certified organic or how organic farming and gardening supports healthy food production and longterm environmental health.

April5

garden PARTY

It’s our great pleasure to spotlight some of our community’s wonderful local musicans. Enjoy the angelic voice of singer songwriter Shelley Barrett, the toe tapping bluegrass of The Squash Blossom Boys, the “Alt” country music of Fast Heart Mart and the African dance groove of Kubatana Marimba. And for children of all ages, the Loren Kahn Puppet and Object Theater (see the schedule on this page).

And of course there will be great Co-op food. Sit down at an umbrella-shaded table with friends and neighbors and enjoy delicious lunch specials from the Co-op Deli. For the children there will be a jolly jumper as well as other children’s activities. Hopefully Mother Nature will cooperate and bless us with a beautiful spring day, but as early April weather can be unpredictable, even by New Mexican standards, the weather date is Sunday, April 6th.

The 19th Annual Celebrate the

Earth Fest! Sunday, April 27 10:30am-6pm

t’s that time again! People all over Albuquerque and throughout the state are getting ready for the 19th Annual Celebrate the Earth Festival.

You can expect the same wonderfully inspiring day filled with information and education booths from dozens of environmental, social and economic justice organizations, local farmers, seedlings, drought-resistant plants, beautiful art from fine local artists and crafts people, inspiring music and dancing by some of our favorite local performing artists and, of course, great Co-op food. The expansion of last year’s festival was a big hit. So we will once again fill the two blocks behind the Nob Hill Shopping Center from Carlisle to Tulane on Silver Street. Get your Green Tags Again this year we are partnering with Green Energy New Mexico to green tag our event. Our purchase of green tags for all the energy we use at the Festival is an investment in alter-

native energy source creation here in New Mexico. Everyone who comes to the Festival will have the opportunity to “green tag” their energy use to invest in renewable solutions developed in our state. The Alternative Transport Area was popular last year with bicyclists of all ages. To combat global warming and due to the higher costs of gas, many people have taken to the streets on two wheels. We will be partnering with The City of Albuquerque’s main bike man Chuck Malagodi, Bike ABQ and the Albuquerque Police Department on a Kids Bike Safety Rodeo, bike safety training classes, bike maintenance classes and all things to do with bike transport. Special thanks go out to Commander Murray Conrad, of the Southwest sub-station, for the participation of our Nob Hill Bike officers. Watch for more information in our April Co-op Connection News on Alternative Transport happenings.

April27

Global Warming Solutions: Plant a Tree e have 100 trees to give away FREE at the Valley Garden Party. As a member of the Arbor Day Foundation, the Coop is pleased to be working with them to re-tree our world. This year we will be offering FREE Live Oaks and Thornless Honeylocust trees.

The following are some statistics on just how important trees are; gathered from the sources noted by the Arbor Day Foundation. • The net cooling effect of a young, healthy tree is equivalent to ten room-size air conditioners operating 20 hours a day. —U.S. Department of Agriculture • One acre of forest absorbs six tons of carbon dioxide and puts out four tons of oxygen. —U.S. Department of Agriculture • Trees properly placed around buildings can reduce air conditioning needs by 30 percent and can save 20 - 50 percent in energy used for cooling. —USDA Forest Service • The planting of trees means improved water quality, resulting in less runoff and erosion. This allows more recharging of the groundwater supply. Wooded areas help prevent the transport of sediment

Valley Garden Party Music Schedule 10:00am: Shelley Barrett 11:00am: Loren Kahn Puppet and Object Theater 11:15am: Fast Heart Mart 12pm: Squash Blossom Boys 1:30pm: Kubatana Marimba

We look forward to having groups as diverse as: Hawkwatch, New Mexico Green Tag Project, Bethany Organic Farm, Citizens for Alternatives to Radioactive Dumping, 1,000 Friends of New Mexico, the Sierra Club, Conservation Voters Alliance, New Mexico Organic Commodity Commission, Habitat for Humanity, Stop the War Machine, No Cattle Farm, Animal Protection of New Mexico, Albuquerque Open Space, Thorpe Family Farm, Divine Earth Gardens, Bernalillo County Extension Service, Sparrow Hawk Farm, Roots and Shoots, ABQ Bio-diesel Project, New Mexico Wilderness Alliance, Albuquerque Birth Network, Plants of the Southwest, Charbyda Farm, Desert Woman Botanicals, to name but a few of the many wonderful organizations confirmed at press time.

earth FEST

Get a FREE Tree at the Garden Party!

Come to the Valley Co-op at 2400 Rio Grande Blvd. N.W. and enjoy the 9th Annual Garden Party! Farmers, gardeners and related educational organizations, space is limited so reserve yours today. Call Robyn at 217-2027 or toll free at 877-775-COOP (2667).

and chemicals into streams. —USDA Forest Service • In laboratory research, visual exposure to settings with trees has produced significant recovery from stress within five minutes, as indicated by changes in blood pressure and muscle tension. —Dr. Roger S. Ulrich, Texas A&M University Thornless Honeylocust (Gleditsia triacanthos inermis) A fast-growing tree with fragrant spring flowers, its open silhouette lets grass grow underneath. This tree is pollution, salt and drought tolerant. Adapts to a wide range of soils. Prefers full sun but will grow in partial shade. Water while getting established.

As always you can count on seeing some of our community’s fine local artists and crafts persons and hearing some of your favorite musicians and thrilling performances from our gifted local performers. Some festival favorites are coming back. More information on which great local bands will be playing and the full entertainment schedule coming in the April Co-op Connection News. Please reserve your booth space early. We do give first priority to environmental, social and economic justice non-profit organizations and farmers and farming organizations. Join your friends and neighbors as we educate and inform ourselves at Albuquerque's favorite spring gathering. Mark your calendar, this is one event you don't want to miss. Sun., April 27th 10:30AM-6PM at the Nob Hill Co-op location on Silver Street between Carlisle and Tulane. For more information or to reserve your free booth space please contact Robyn at 217-2027 or toll free at 877-775-2667.

In Celebration of the SANTA FE EXPANSION!

Watch your home mailbox for your volume discount shopping coupon. Bring it to any Co-op location during the month of March and get up to 20% off one shopping trip! The more you spend the more you save!

plant a

tree

Up to 20%!!!

MARCH is MEMBER APPRECIATION

$0.00-$74.99: get 10% off $75-$149.99: get 15% off $150 + : get 20% off!

VOLUME DISCOUNT SHOPPING MONTH!

farming & gardening A Community - Owned Natural Foods Grocery Store

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First Annual

La Montanita Cooperative Nob Hill/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central SE Albuq., NM 87106 265-4631

SEED

Valley/ 7am-10pm M-S, 8am-10pm Sun. 2400 Rio Grande Blvd. NW 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/Terry Bowling 217-2020 terryb@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 Stephanie Dobbie 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.

exchange and reception

BY ABBY FELDMAN eet the people that grow your favorite local foods! Help bring back a time honored tradition! Up until a few years ago, most of us wouldn’t reflect much on where the food on our plates came from. We knew it came from the grocery store shelf, and before it arrived there, it grew from a tiny seed out of the ground, somewhere in the world.

YOU OWN IT

so that YOU can begin to grow food right in your backyard! Along with the growers, you can mingle with local craftsmen, Master Gardeners and community organizations. From 3:30-5pm a fundraising reception will be held in the barn, featuring live music, food and drink, and information on RGCF, Los Poblanos Fields. New Mexico Organic Commodities Commission Chief Inspector, Brett Bakker, will speak on seed saving and sustainable agriculture.

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Rio Grande Community Farm is a donor-funded non-profit organization, working in cooperation with the Open Space Division at Los Poblanos Fields Open Space, just east of Rio Grande Blvd. at Montano and Tierra Viva. This event will help support important educational and food security programs at the farm. RGCF manages approximately 50 acres of farmland, including a community garden and greenhouse operations. Our mission is to connect people, food and public land by: demonstrating sustainable urban agriculture; providing educational and training opportunities; providing wildlife habitat, and celebrating traditions of agriculture!

SEED exchange

As a budding “foodie” I became interested in the idea that when a vegetable is grown organically and locally, it often tastes better, looks better, and just plain feels better to eat. While pondering this phenomenon, I came back to that tiny thing that both the food in the grocery store and the food I got from my local farmers’ market have in common: the seed. The seed that grows into my favorite local green pepper is different than the seed that grows into the pepper I get from the grocery store. The local pepper probably tastes, looks and feels better because that seed has been passed from farmer to farmer within New Mexico until it has adapted to our climate. It tastes unique in my most cherished dishes. But what happens when the farmer doesn’t plant those seeds anymore? My favorite pepper disappears. And that unique flavor MY stuffed peppers had is gone. What can we do to change this, and how do I make a difference? The answer is simple: seed exchange.

Please join us in celebrating local agriculture and the SEED! For more information please call 505-999-1258 or email at AbbyFeld@gmail.com.

On Sunday, March 30th, 2008, from 1-3pm, Rio Grande Community Farm (RGCF) is hosting its first annual Seed Exchange, to be followed by a fundraising reception to benefit RGCF. The seed exchange will be a chance for you to come and meet your local growers and help them to continue the tradition of seed saving. Growers will be exchanging their own seeds and will have some for sale, along with early plant starts

Plant a Row at Rio Grande Farm! Receive a free garden row* with Membership! Become a RGCF Member at the Family level ($35) or higher, and start planting in your Community Garden! (Also with membership receive free entry to Maize Maze coupons, our quarterly RGCF Newsletter & special event invitations). *Garden Row includes: • approximately 80' x 2.5' growing space • weekly irrigation • use of tools • seeds • how to resources • only organic practices allowed Contact RGCF at 345-4580, www.riograndefarm.org

SANTA FE FARMERS’ MARKET INSTITUTE’S

FILM series!

As part of the Santa Fe Farmers’ Market Institute’s mission to educate the community about food, sustainable agriculture and ecological issues, the Institute is, again this year, providing a film series for the public. he series of five films, one per month from February through June, 2008, will be shown at the NM Film Museum (formerly Jean Cocteau Cinema) at 7pm one Wednesday a month. The films will cover a wide range of topics including artisan cheese-making, the reality of factory farms, New Mexico’s acequia system, the mysterious disappearance of honeybees, the loss of farming traditions and an in-depth investigation into the disturbing truth behind patented, genetically engineered foods that have quietly filled U.S. grocery store shelves for the past decade. A number of the films have won awards, have been featured as PBS specials and in major film festivals across the country.

At each movie, the Institute will host a panel discussion, featured speaker, or other event that relates to the subject matter in the film and allows for audience participation. Admission is $9 for the general public and $7 for Institute members and farmers. Those under 18 will be admitted free of charge.

truth behind the unlabeled, patented, genetically engineered foods that have quietly filled U.S. grocery store shelves for the past decade. Filmmaker Deborah Koons Garcia (wife of the late Jerry Garcia of the Grateful Dead) brilliantly examines alarming issues surrounding the rapidly increasing corporate control of our food supply and empowers consumers to realize the consequences of their food choices on our future. April 16/ACEQUIAS DEL NORTE ACEQUIAS DEL NORTE explores the historic roots of the acequia culture and explains the functions and terminology of this 400-year-old irrigation practice and culture in New Mexico. It is a culture that creates true “communities” and is a model of sharing and community government. The film will be followed by a panel presentation including members from the NM Acequia Association as well as local farmers and experts on acequia culture. May 21/SILENCE OF THE BEES First appearing on earth around 80 million years ago, up to 80% of the honeybees in the U.S. have vanished within the past year. Massive die-offs, first reported in 2006, have initiated emergency research around the world as the scientists race to discover the cause of this ecological disaster. SILENCE OF THE BEES explores potential and consequences of the recent mystery.

June 18/RIPE FOR CHANGE RIPE FOR CHANGE explores the crossroads in which California and many other states find themselves — fending off overdevelopment and The Films include: the loss of farming traditions while simultaneously embracing innovaMarch 19/THE FUTURE OF FOOD tive visions of sustainability. RIPE FOR CHANGE asks: What are the THE FUTURE OF FOOD offers an in-depth investigation into the disturbing trade-offs between the ability to produce large quantities of food versus the health of workers, consumers and the planet? What are the hidden costs of “inexpensive” THANKS FOR YOUR PATIENCE with our food? How do we create sustainnoise, dust and mess throughout our reable agricultural practices? model. We hope you enjoy your expanded Santa Fe Co-op. Please welcome our friends from the New Mexico Federal Educators Credit Union. See Page 8 for details.

The Co-op Connection is printed on 65% postconsumer recycled paper. It is recyclable.

CO-OP

AT RIO GRANDE COMMUNITY FARM

Your CO-OP

YOU OWN IT!

SANTA FE WELLNESS PRACTITIONERS: Participate in our Santa Fe Staff Wellness Program and earn 18% discount on your Coop shopping. All Alternative Modalities Welcome. For details please call Robyn at 877-775-2667

The Santa Fe Farmers’ Market Film Series is co-sponsored by: Oppenheimer Brothers Foundation, Charter Bank and La Montanita Co-op. For more information contact the Santa Fe Farmers’ Market Institute at 505-983-7726 or e-mail: sffminstitute@yahoo.com

THE SANTA FE EXPANSION OPENS! 2

March 2008

farming & gardening

SEED SOVEREIGNTY BY ALLEN RICHARDSON, N.M. FOOD AND SEED SOVEREIGNTY ALLIANCE

f the first months of 2008 are setting the atmosphere for the rest of the year, those who believe in sustainable/traditional agriculture have lots of work ahead. First cloned animal products were approved for human consumption without consumer right-to-know labeling. Now our beloved chile is at risk of being genetically modified. Traditional farmers of the New Mexico Pueblos and acequia communities and all of us who care about the quality of our food supply are concerned about bio-piracy of our seed supply and the protection of our environment. So in mid-February we were shocked to find that Governor Richardson’s budget includes an annual $250,000 allocation for NMSU to genetically engineer chile seeds. This is funding created through SB60 (introduced and sponsored by State Senator Bernadette Sanchez) to support research on mechanical harvesting and genetic engineering of chile. Embracing genetic engineering means forcible contamination of traditional crops with genetically engineered organisms and surrendering control of our seeds to corporate interests.

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GMOGREEN CHILE? This turn of events came despite last year’s non-binding SenateHouse Joint Memorial 38, known as "The Seed Sovereignty Declaration." Representing the efforts of a historic alliance between the Traditional Native American Farmers Association and the New Mexico Acequia Association, the Declaration states: "BE IT RESOLVED that the legislature supports the efforts of the New Mexico Food and Seed Sovereignty Alliance to prevent genetic contamination of native seeds, strengthen small-scale agriculture and increase the cultivation of native crops in their communities."

The Declaration was a tremendous first step but we must act now for comprehensive protection of New Mexico's agricultural heritage from genetic engineering. The passage and insertion of SB60 into the state budget without consulting traditional farmers is an affront to the New Mexico Food and Seed Sovereignty Alliance and the spirit of last year’s Declaration. For more information call 575-779-0270.

Valley

LAND WATER AND CULTURE

CONFERENCE

resentations and important updates on GMO Chile and other issues will be a part of the 3rd Annual Land, Water and Culture Conference and Seed Exchange: "Honoring our Relationship with Food" Saturday, March 8th, 9am-5pm, Northern NM College, Española. The conference will feature: community updates by sponsors of the conference including the NM Food and Seed Sovereignty Alliance, New Mexico Acequia Association, Traditional Native American Farmers Association, Communities for Clean Water, Northern NM College, the Alcalde Sustainable Agriculture Science Center and others. Hear presentations by Dr. Richard Ford on agriculture’s historical perspective in the region and Dr. Lorrin

march 8

Pang on the threats to human health and the ecosystem from genetically engineered food. Also, workshops on seed saving and basket making will take place in the morning. The vision for the conference is to celebrate our food traditions and honor our relationship with food through ceremony and recognition of farmers and ranchers and to increase the cultivation of foods that are spiritually and culturally meaningful to our communities.

Gallup

The plan is to cultivate a network of people dedicated to growing non-GMO/heritage seed to share in future years and to nurture this network into a “living seed exchange” for all farmers and ranchers in our communities. New Mexico Farmers, ranchers, herbalists and healers are especially encouraged to participate! Contact the New Mexico Food and Seed Sovereignty Alliance at 575-779-0270 richa514@d.umn.edu for more information. Donations of $10 will be accepted at the door but no one will be turned away. Pre-register by calling 505-995-9644.

Santa Fe

DECLARE A SQUASH BUG

WAR!

BY ANDREW STONE have found the Terrorists of the Garden, and they are the Squash Bugs - aka Anasa tristis of the family Coreidae, as in ¡Que Triste! when you get them. You'll know them by the fetid smell they omit when disturbed or crushed! You may watch in horror as your healthy cucumbers, squash and melons - all members of the cucurbit family wilt and die if you don't get rid of these vine borers.

pen, you can concentrate their foraging in specific parts of your garden. Do this in the spring before you plant. One of the best reasons to keep birds is for their high nitrogen manure, which excels as a way to "ignite" your compost pile. Gather your leaves and green plant stuffs into a pile, soak the chicken manure in a large tub for 12 hours, and pour it onto the compost pile. 5. Feed Your Plants A really sound investment for your garden is a backpack style, hand-pump 5 gallon sprayer. You can make your own compost teas for feeding your plants through the stomata on the undersides of their leaves. Take an old pillow case, fill it with mature compost, and drop it like a tea bag in a tub of water. A day later, you'll have a nice brown nutrient-rich concoction with which you can feed your plants. By keeping your plants well fed, their natural immunities will provide the greatest protection from insect predators.

Having assiduously gardened in New Mexico for the last 34 years, I've learned to deal with these creatures through a multi-pronged strategy that does not involve toxic chemical pesticides. 1. Grow local varieties adapted for our climate Seeds from native New Mexican varieties give the competitive edge to plants that are already acclimated and selected for this climate over generations. You can order native varieties online from Native Seed SEARCH: http://www.nativeseeds.org/. 2. Don't plant cukes or squash until mid-June! By holding off planting CUCURBITS until the second week of June, you can avoid squash bugs almost all together. Planting when the moon is waxing, and in a water or air sign, will give the best results. For 2008, I recommend planting June 12th through June 21st. You'll get fast germination and strong initial growth in the longest days of the year. 3. Plant Sacrificial Squash I grow several hundred pounds of pickling cucumbers every year and have noted that squash bugs actually prefer squash over melons and cucumbers. One effective strategy is to plant pumpkins and squash off in a corner of your garden as a diversion from your cukes and melons. 4. Use Chicken Tractors Hens can quickly scour your garden of harmful pests, and do a bit of cultivating in the process. If you make a movable 10 by 10

March 2008

6 Lay Traps For The Bugs Lay some old boards under your plants. During the hot part of the day, the bugs will take refuge under the shade of the boards and you can easily gather them and squish them. By paying attention when they first start to appear, you can reduce their population and avoid their prolific breeding. If you see their eggs on a plant, you can "paint" them with mineral oil to prevent them from hatching. 7. Homemade Insecticide Make a truly disgusting all natural homemade insecticide to spray on your plants by blending a head of garlic, a few tablespoons of cayenne pepper, some non-filtered cigarette butts or tobacco, and the squash bugs you gathered in step 6 with a quart of water. Add this to a gallon of water, but be sure to strain this mixture after blending or you will clog your sprayer tip! 8.Declare A Truce If you take the attitude that everything under the sun has a right to live, and that it's better to share than be greedy, then you can be at peace with the squash bugs. And after a season of pickling a gallon of cucumbers every day for 6 weeks, I actually become grateful to the little bugs for reducing my work. If you have feedback on this article or any garden tip, email www.stone. com/Form.html

Beat the Bugs!

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

farming & gardening

edition PROTECTING OUR

SAVE THE PRAIRIE “Anyone can love the mountains, but it takes soul to love the prairie.” -A sign at the Comanche National Grassland BY JEAN AGUERRE AND HUGH LAMBERTON, THE GRASSLAND TRUST n southeastern Colorado and northern New Mexico the last intact shortgrass prairie in America’s Great Plains rolls into juniper woodland landscapes and breathtaking red-rock canyons hundreds of feet deep. This unique combination of canyonlands, forested mesas and grasslands supports a highly diverse range of flora and fauna numbering in the thousands. The hard-won environmental equilibrium of these interconnected bioregions cannot be replaced if destroyed.

Yet this ecologically and historically rich landscape is now threatened by a huge and unjustifiable land grab by the Pentagon. Two simultaneous phases of military expansion are being promoted in Colorado and New Mexico: a 418,000-acre Phase I Transformation land grab in conjunction with building and development of the existing Piñon Canyon Maneuver Site between Trinidad and La Junta in southeastern Colorado (with an ultimate expansion goal of up to 5 million acres); and the expansion of military air space arching northwest from Clayton, New Mexico, into southern Colorado for unmanned aircraft bombing. They are key components in the Pentagon’s plan for a huge high-tech multi-service battlefield and a testing ground for new weapons systems. This is despite the fact that the military already controls more than 25 million acres across the nation. The area targeted by the Pentagon includes not only generational family ranches that are the backbone of the region’s agricultural economy but also the largest dinosaur tracksite in the U.S., pictographs made by the region’s original inhabitants, Native American sacred sites and Hispanic placitas. There are even ruts carved into the ground from wagons traveling on the Santa Fe Trail. No wonder both the National Trust for Historical Places and Colorado Preservation Inc. have placed the region on their “Most Endangered Places” list because of the threat of military takeover. The grassland ecosystems of southeastern Colorado and northern New Mexico are of local and global significance. At stake is the key role these native grasslands — which include the outstandingly healthy Comanche, Kiowa and Rita Blanca National Grasslands and State Wildlife Areas — play as precious and unique wildlife habitat, as a hedge against another dust bowl, as a recharge area for critical groundwater supplies and as an important form of carbon storage for a planet imperilled by global warming.

March 2008 4

GRASSLANDS

The family ranchers of the region — some with links to the first French, Spanish and Basque explorations — pass their properties from generation to generation and possess land ethics that value being “close to the earth.” The area ranching community strongly opposes the Pentagon’s plan. Protecting wildlife habitat, archaeological and paleontological treasures on their lands is part and parcel of generational ranching practices. Similarly, water is precious to people who have survived droughts and dust bowls and who know firsthand the mira-

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210 YALE SE

NEW MEXICO JAZZ FESTIVAL MARCH EVENTS

Sunday, 7:30pm

MARCH 2

Pat Metheny Trio with Christian McBride & Antonio Sanchez

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MARCH 22

SFJAZZ Collective Joe Lovano Dave Douglas Stefon Harris Miguel Zenón Robin Eubanks Renee Rosnes Matt Penman Eric Harland

>Ì > Ê Ã«> V

Õ ÌÕÀ> Ê i ÌiÀ Thursday, 7:30pm

MARCH 27

Charles Lloyd Quartet with Jason Moran, Reuben Rogers, & Eric Harland

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www.outpostspace.org

HIGHLIGHTS SPRING 2008 MARCH 0AT -ETHENY s !NAT #OHEN 2AVI #OLTRANE s #HRIS #ALLOWAY 3ASHA $OBSON s 3&*!:: #OLLECTIVE Charles Lloyd APRIL Andy Milne Holly Hofmann & Mike Wofford 3TU -AC!SKIE s 2OUST THE (OUSE Zakir Hussain’s Masters of Percussion Vijay Iyer MAY Kate MacLeod Doug Lawrence & Bobby Shew Luis Guerra & John Rangel $AGAR %NSEMBLE s *EFF "ROWN Creative Soundspace 2008: Henry Grimes & Oluyemi Thomas Tatsuya Nakatani with Mark Weaver -IKE "ALISTRERI s #HRIS *ONAS Southwest Jazz Orchestra Memorial Day Blues: Marie Knight Borderland: Mariana Sadovska 7D: .E (K9> (EH;

EXPERIENCE JAZZ IN NEW MEXICO LAND OF ENCHANTMENT Funded in part by the New Mexico Tourism Department

Over the past year our campaign: most • Brought together an extremely diverse coalition which includes wildlife advocates, school children and school and college boards, historical groups, conservationists, Native Americans, ranchers, archaeological societies, water and soil conservancy groups, private property rights activists, labor unions, public lands advocates, religious groups, counties, cities, towns, museums, scientists and farmers. • Delivered policy at every level of democracy — citizen groups, county commissions, the Colorado state legislature, the U.S. House of Representatives and the U.S. Senate. • Fostered an extraordinary bipartisan Congressional effort that won fiscal-year legislation preventing funding of all aspects of expansion at Piñon Canyon. • Vigorously engaged in the NEPA processes related to Pentagon expansion plans on the grasslands of northern New Mexico and southern Colorado.

places

cle of life called forth by the rains and by free-running rivers, arroyos and vernal pools. Also the belief that their rural communities are good places to raise a family compels these citizens to maintain a strong social fabric. In terms of sustainable agriculture, there is a symbiotic relationship between generational ranching practices and these grazing-dependent grasslands. Each sustains the other. Land use changes, especially the highly destructive uses envisioned by the Pentagon, will exacerbate and possibly precipitate the negative effects of climate change. The existing 238,000-acre Piñon Canyon Maneuver Site was created in the early 1980s, with the promises of no live ballistics and no further expansion – ever. Both promises lie in tatters. Many concerned citizens of diverse interests and backgrounds have been involved since that first takeover, taking a stand against further militarization. In the 1990s, 17,000 acres was wrested back from the Department of Defense and placed within the National Grasslands (U.S. Forest Service) in the form of the Picket Wire Canyonlands. But with the military determined to pursue this huge new expansion, more and more people and groups from across the region and the nation have been drawn into the fight.

Not 1 More Acre! is a non-profit 501(c)(4) organization established to handle legislative, environ-

+;H<EHC7D9; .F79;

The Purgatoire, Apishapa & Comanche Grassland Trust is a non-profit educational 501(c)(3) organization which aims to validate the geographic and geopolitical significance of the area under threat and to raise public awareness about the region’s environmental values, the importance of generational family ranching practices, and the tremendous geological and archaeological record preserved in southeastern Colorado and northern New Mexico.

endangered

Out of their concerns, two organizations were born, with the goals of ending the Pentagon’s expansion plans, ensuring long-term protection for the region and developing policies and tools for protecting intact ecosystems around the nation from the threat of militarization.

OUTPOST

mental law and FOIA-related actions by opponents of the militarization of the largest continuous native grassland in the nation.

In 2008, with your support, we will: • Increase public awareness of what’s at stake. • Remain vigorously engaged in all NEPA processes related to military expansion in Colorado and New Mexico. • Support the continuance of no-funding language in FY2009 and beyond. • Strengthen and expand legislative support at both federal and state levels. • Increase the number of partners in our alliance and strengthen relationships to maximize public support for the people, wildlife and places of southern Colorado and northern New Mexico. Your support is needed! Contribute today! Purgatoire, Apishapa & Comanche Grassland Trust (non-profit tax-deductible organization) and Not 1 More Acre! (advocacy and policy organization) are sister organizations working for the people, wildlife and places of northern New Mexico and southern Colorado. Contact them at PO Box 733, Trinidad, Colorado 81082. Or email:news@not1moreacre.net and/or news@grass landtrust.org

see NATURE

Combat Nature Deficit Disorder

WITH WILDLIFE TRACKER CASEY MCFARLAND

planet tracking predators such as the stealthy Pine Martin to our native New Mexico Mountain Lion.

BY JOSHUA WILLIS, ALBUQUERQUE OPEN SPACE e often need to be reminded just how important wild places are by people who have dedicated their lives to the preservation of wilderness. The power of imagination suffers as we commute to and from our homes to work day after day. Our daily routines play out in front of flat screen monitors and TVs, behind a steering wheel, or from our ergonomic swivel chairs. These routines drain the batteries and dull our senses. The good news is there is still a place we can go to rekindle our natural vitality for living!

Casey says, "Tracking provides us the opportunity to learn about all manner of critter from caribou to kangaroo rats. In a decade of teaching I have found that wildlife tracking rapidly builds ‘connection to place’ by allowing people to begin to see and read the activities of our wild neighbors. During my talk emphasis will be placed on using wildlife tracking as a means of combating ‘nature deficit disorder,’ how we learn the skill of tracking, its benefits for adults as well as children, and how connection to place is formulated by personal experience."

Nature can revive our ability to take time, listen, speak softly and track our love of the outdoors into the forest, down to the river or up the mountain. On March 6, 2008, at the Open Space Visitor Center (OSVC), wildlife tracker Casey McFarland will use his skill as a teacher and tracker to remind us just how important our Earth really is. Approaching Nature with a sense of reverence, rekindling the power of observation in every person is Casey’s objective in this educational seminar and all he does. Casey’s skills as a wildlife tracker have led him all over the

To learn more about Casey visit his website http://wildlifetrackingsouthwest.com. His talk will include a slide show, and a brief tracking excursion in the Bosque adjacent to the Open Space Visitor Center. There is a fee of $15 to participate. Interested individuals are asked to RSVP by e-mailing: jrwillis@cabq.gov or by calling the OSVC at 897-8831 by March 6th. The OSVC is located at 6500 Coors Blvd. between Montaño and Paseo del Norte at the end of Bosque Meadows Rd.

co-op news

March 2008 6

Albuquerque Horticultural Services a Member Profile: Kent Matchael BY KRISTIN WHITE ent Matchael, of Albuquerque Horticultural Services (AHS), has been preparing for spring since January. Pruning, cleaning, arranging beds, soil amending and aeration and fertilization are just some of many jobs that Kent and his partner Josue do to plan and prepare Albuquerque yards for spring planting. “Teaching people how to manage, or managing for them, their landscapes in an environmental way,” says Matchael, is the mission of Albuquerque Horticultural Services.

For AHS, creating recyclable landscapes means using special mowers that cut grass into fine particles that release more nitrogen back into the lawn; reusing leaves and clippings for mulch; and grinding up those leftover leaves from winter to make a natural and effective weed control! Reusing these organic materials reduces the need for plastic garbage bags and emitting fossil fuels by driving to a disposal sight. When Kent does have to remove larger materials, such as tree branches, he takes them to Soilutions, Inc. (a locally produced composting facility).

According to Matchael, “soil is the key to a healthy landscape.” Water conservation is essential in this desert environment we live in and the right soil conditions can drastically reduce the amount of water needed. Aerating the soil around trees, flower beds or lawns provides more oxygen to the plants and requires less water. The use of mulches, herbaceous perennials and ground cover are supplementary ways to enrich the earth, support vegetation and use less water. Fertilization is also beneficial in creating nourishing soil. Kent recommends using a blend of balanced fertilizer, conservatively, with organics. Proper pruning enhances the beauty of trees and shrubs. Kent advises to prune for growth and development. Many trees are killed or ruined each year from improper pruning. In many cases, it’s better not to prune than prune incorrectly. Mid-March to April is the perfect time to plant perennials. Ornamental native grasses come in infinite varieties and can be used to soften a landscape and create

texture and flow. They come in a variety of colors that change from summer to fall and range in height from a few inches to several feet. Ornamental grasses can be incorporated into the perennial garden with a striking effect. In addition to yard maintenance, Kent establishes rainwater harvesting systems and redesigns landscapes. He believes it’s important to work toward water conservation and offers many simple and effective ways to reduce water waste. Kent is clearly passionate about his work. With 35 years of experience in Colorado, Arizona and New Mexico, he brings a wealth of knowledge to caring for plants in our unique southwestern conditions. Kent, together with his wife, Dinah, and partner, Josue, make up Albuquerque Horticultural Services, which has been in business for twelve years. Dinah, who works in their home office, is an artist and painted the bright and colorful sign on the side of Kent’s truck. Look for the bright blue and yellow dump truck on the road! The Matchaels have been members of the Co-op for ten years and are listed in the Member to Member Community Resource Guide. Contact Kent Matchael at 256-7358

Organic Valley Cooperative a Food-Shed Update

ids drank all the milk last night and this morning you have a hankering for some homemade biscuits and gravy? Never fear! Now you can keep a supply of aseptic-packed organic milk in the pantry and never run out of milk again. These aseptic containers are also perfect for the upcoming camping season for those who love milk in morning coffee, even in the wilderness, but don’t always have room in the cooler. Organic Valley Family Farms Co-op is now packaging their always fresh, certified organic milk in stable, aseptic liters that store easily and need no refrigeration until they are opened. These aseptic containers are made from renewable resources, require less fossil fuel to ship and give greater protection to milk’s nutritional value.

Also look for Organic Valley milk in stable aseptic single serving containers so you can pack wholesome organic milk into lunchboxes, too. The Co-op Distribution Center (CDC) for the Food-Shed Project is proud to be a regional distributor for Organic Valley, an innovative cooperative of family farmers. Look for Organic Valley aseptic liters of whole milk, chocolate reduced-fat milk and half and half at all your Co-op locations today. Keep a supply on hand of the single serving aseptic containers of Organic Valley low fat milks, including chocolate, strawberry, vanilla and, of course, original.

Organic Valley Aseptic Packed Milk: NEVER run out of Milk again!

Milk That Thinks Outside the Fridge

myTepache: A Traditional Mexikah Elixir

G LOCAL SALE ITEMS SHOP LOCAL & SAVE

Herbs, Etc. Santa Fe, NM • Deep Sleep, 1 oz, sale $9.99. Additional Herbs, Etc. items on sale High Country Kombu Cha Eagle, CO • Organic Kombucha Tea, 16 oz. Assorted Varieties, sale $2.69

Rudi’s Organic Bakery Boulder, CO • Organic Sandwich Bread, 22 oz. sale $2.89. Additional Rudi’s items on sale

Zuke’s Durango, CO • Jerky Naturals Dog Treats, 5 oz, sale $2.99. Additional Zuke’s items also on sale Tijeras Organic Alchemy Albuquerque, NM • Unscented Daily Shampoo & Conditioner, 12 oz, sale $8.99

adiel says he was “inspired to bottle myTepache out of my desire to share the richness of my cultural traditions and to promote local economies. By utilizing all natural raw products, I am creating a drink that is reminiscent of the Tepache consumed in ancient times by the Mexikahs.” Prepared from a recipe entrusted to Gadiel by his father, with only slight changes for a healthier more authentic flavor, Tepache is an innovative nutritional and dietary supplement that supports immune system function, promotes cell health, and aids digestion and metabolic activity through liver health. High in antioxidants, enzymes and probiotics that ignite the body’s energies, the delicate process of producing it involves selecting the highest quality raw materials, including local New Mexican honey and pineapples that meet the Gadiels unique standards for excellence. myTepache is prepared in small batches and carefully tended for over ten days until it is perfectly cultured.

myTepache is committed to promoting a healthy and sustainable environment in all facets of its production and distribution by recycling, reusing, reducing and composting. The myTepache team is deeply engaged in the process of building a strong community through events and services that promote community integration and social awareness. Due to this “concern for community” that mirrors the Co-op’s own cooperative principle, the Co-op Food-Shed project is pleased to be able to offer a small grant to myTepache to expand their production and fulfill their mission of providing a high quality nutritional drink that is a cultural tradition. Look for myTepache at all Co-op locations in Albuquerque and Santa Fe in the refrigerated case. Gallup shoppers are welcome to put in their special order for myTepache any Tuesday for delivery on that week’s Food-Shed truck. Give Tim Morrision a call at 863-5383.

FOOD-SHED UPDATE

VALID IN-STORE ONLY from 3/5-4/1, 2008:

Not all items available at all stores.

MARCH SPECIALS WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE? Contact Angela at angela@lamontanita.coop

CELEBRATE THE OPENING

OF THE SANTE FE EXPANSION! WITH MEMBER APPRECIATION VOLUME DISCOUNT MONTH! SEE PAGE ONE FOR DETAILS!

co-op news

March 2008 7

THE INSIDE

would like to take this opportunity to express what an honor and privilege it is to have been chosen as General Manager of La Montanita Coop. It was not an easy decision to relocate to New Mexico from the east coast, but it was the right decision. I am committed to the principles and values that are the foundation of the Co-op. At the heart of La Montanita’s character is the idea of being a good steward: that is to take our resources and use them to create value for our member owners, our staff and the communities in which we operate. I aspire to create value characterized in all aspects of our Co-op. I plan

SCOOP

to continue the development of the skills, talents and experience of our staff and, in addition, continue to work towards a healthy and sustainable environment, ensuring that the communities we serve feel better off for our presence. Being the “New Kid” is never easy. I would like to thank the staff, everyone at CDC and the Board of Directors for the kindness you have shown me. I’m looking forward to seeing and experiencing New Mexico and becoming a member of the community. My door is always open to discuss any issues you feel are important. I hope to meet many of you in the near future and I am looking forward to developing many new friendships. Terry Bowling

Calendar of Events 3/5 3/18 3/24 TBA 4/5

Board “Ends” Policy Committee, CDC, 5:30pm Board of Directors Meeting, Immanuel Church, 5:30pm Board Member Engagement Committee, CDC, 5:30pm Finance Committee Meeting, CDC, 5pm 9th Annual Valley Garden Party, Valley Co-op, 10am-3pm

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.

DELI PRODUCT SPOTLIGHT

Sushi: Fresh Daily in the Co-op Deli BY BOB TERO ou may have already tasted the delicious new sushi items carried in the Nob Hill, North Valley and Santa Fe delis. All our sushi is coming from Shohko, a locally owned and operated company in Santa Fe. Hiro Fukuda opened his Asian café in 1977, and has been serving the finest in Asian cuisine ever since.

Now Co-op shoppers can experience his sushi artistry, delivered fresh each morning (except Sundays) to the Co-op delis. Many of the ingredients being used in all the sushi sold at the Coop are organic and purchased from the Co-op, including many organic vegetables. All the rice used in our sushi is always organic. Fukuda then works his sushi magic and brings back his beautiful and tasty sushi

delicacies. Much of the fish Fukuda uses is flown in fresh from the Tokyo Fish market. We believe that it is the finest sushi and of higher quality than any other sushi available to customers in our communities. We’d like to hear what you think. We carry seven to eight different varieties of sushi daily. From Rainbow rolls to veggie rolls and everything in between, we think we have very special sushi and something to suit every palate. Give our sushi a try and then e-mail Food Service Coordinator Bob Tero at bobt@lamon tanita. coop. to share your thoughts.

FAIR TRADE FLOWERS

ALAINA PARADISE, ONE WORLD FLOWERS his March, La Montañita’s Valley and Santa Fe locations will begin offering Fair Trade Certified roses for the first time! Fair Trade Certified flowers have been available in the United States for less than a year, and are still not offered by most florists, grocers or wholesalers due to the lack of understanding on what Fair Trade actually means, and how it’s different from the many different “green” labels that are currently available.

The Problem Over 70% of the cut flowers sold in the U.S. come from Africa and South America. Workers on these floral farms are typically women and are often abused, paid unfairly and forced to work outrageous hours to meet production quotas and keep their jobs. In addition, they are rarely given any protection from the many harmful chemicals and pesticides that are used on most farms. Because of these factors, the negative environmental, social and economic impacts of the floral industry in developing countries are astounding. With the rise of consumer awareness, many “green” labeling efforts have taken the initiative to make positive changes in the floral industry worldwide. Labels like FlorVerde, Veriflora and Sierra Eco have all helped to reduce the impact of environmentally degrading growing practices in various ways and they are a great step forward in improving the floral industry worldwide. The problem for consumers is that these labels are often hard to differentiate between, and offer little solution to the many human rights abuses that mar the floral industry. In addition, consistency in what these labels mean from farm to farm has been far from stable, even in recent years.

NARA SHEDD NTS, CLMA, TLMT 3612

A ROSE BY ANY OTHER NAME... BY

THERAPEUTIC MASSAGE & BODYWORK

To uphold these criteria, TransFair USA maintains close working relationships with certified farms and is available to help each farm continue to develop its social and environmental programs. Look for the Fair Trade Certified label on Co-op roses. Learn more at www.FairTradeCertified Flowers.org.

G a r d e n P a r t y a t Yo u r Va l l e y C o - o p

505.975.4823 WWW.BODYTELLINGSTUDIOS.ABMP.COM

Fair Trade Certification Flowers and floral farms can only be certified as Fair Trade for the U.S. market by TransFair USA. TransFair’s Fair Trade Certification includes these principles: • Fair prices: Democratically organized farmer groups receive a guaranteed minimum floor price and an additional premium for certified organic products. Farmer organizations are also eligible for preharvest credit. • Fair labor conditions: Workers on Fair Trade farms enjoy freedom of association, safe working conditions and living wages. Forced child labor is strictly prohibited. • Direct trade: With Fair Trade, importers purchase from Fair Trade producer groups as directly as possible, empowering farmers to develop the business capacity necessary to compete in the global marketplace. • Democratic and transparent organizations: Fair Trade farmers and farm workers decide democratically how to invest Fair Trade revenues. • Community development: Fair Trade farmers and farm workers invest Fair Trade premiums in social and business development projects like scholarship programs, quality improvement trainings and organic certification. • Environmental sustainability: Harmful agrochemicals and GMOs are strictly prohibited in favor of environmentally sustainable farming methods that protect farmers' health and preserve valuable ecosystems for future generations.

April 5

CORE SYNCHRONISM ~ POLARITY ~ REFLEXOLOGY SWEDISH ~ MYOFASCIAL RELEASE MOVEMENT ANALYSIS

be there DON’T MISS IT!

lighter fare

c l e a n and Lean As we move into spring, we begin to transition from heavy, oily foods to lighter fare. We increase our vegetable intake and begin cleansing our bodies. Here are some recipes that include lots of fresh, seasonal vegetables such as lettuce, spinach, watercress and asparagus, as well as whole grains and beans. Halibut with Asparagus, Tomatoes and Rosemary This colorful dish is perfect for a springtime supper. 1 lb of fresh asparagus 1 1/2 C cherry or grape tomatoes, halved 2-3 sprigs fresh rosemary 4 6-oz Pacific halibut fillets 1 T extra-virgin olive oil juice of 1 lemon freshly ground black pepper Preheat oven to 400 degrees. Break woody ends off asparagus and lay stems in dish. Scatter cherry tomato halves on top. Lay rosemary sprigs on top. Place halibut fillets on bed of vegetables. Combine olive oil and lemon juice and drizzle over halibut. Sprinkle with black pepper, and roast uncovered for 18-20 minutes, until fish flakes with a fork. Serve with quinoa, couscous or wild rice. Delicious Big Bowl - Quinoa 2 C white quinoa, rinsed well 4 scant C water 1 t salt a few splashes of extra virgin olive oil 3 - 4 medium/large potatoes, cut into 1/2-inch dice 1 large yellow onion, chopped 1 clove garlic, chopped

March 2008 10

1 C toasted nuts (walnuts, pine nuts, etc.) 1-2 C lightly cooked asparagus, cut into 1/2-inch segments another splash or two of good olive oil or citrus dressing Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside. Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside. In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit. Toss the quinoa with a splash of olive oil. Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family style. Serves 4 â&#x20AC;&#x201C; 6 Ultimate Veggie Burger 2 1/2 C sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed 4 large eggs 1/2 t fine-grain sea salt 1/3 C chopped fresh cilantro

1 onion, chopped grated zest of one large lemon 1 C micro sprouts, chopped (try broccoli, onion or alfalfa sprouts) 1 C toasted (whole-grain) bread crumbs 1 T extra-virgin olive oil (or clarified butter) If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest and sprouts. Add the bread crumbs, stir and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. Err on the moist side, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if needed. Conversely, a bit of water or more egg can be used to moisten the batter. Heat the oil in a heavy skillet over medium low, add 4 patties, cover and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings and enjoy immediately. Makes 12 mini burgers. Spring Sunshine Salad with Citrus Parmesan Dressing 6 to 8 handfuls mixed salad greens or butter lettuce, washed and dried well

1 or 2 medium oranges, torn into pieces, pith removed 1 avocado, thinly sliced 1/2 C or so toasted nuts (sliced almonds, pine nuts, etc.) 1/2 C sliced spring onions about 1/3 C Citrus Parmesan Dressing (below) Wash and dry your salad greens well and place them in a large bowl. Add the oranges, nuts and onion. Toss well with the Citrus Parmesan Dressing (below). Add the avocado and give the salad one last light toss. Sprinkle with a few shavings of Parmesan â&#x20AC;&#x201D; you can make nice thick curls using a vegetable peeler. Serves 4 to 6 Citrus Parmesan Dressing 1/3 C freshly grated Parmesan cheese zest and juice of 2 oranges 2 T chopped shallots 2 T white wine vinegar 1 C extra-virgin olive oil 2 pinches each of salt & pepper In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper. Other ideas: Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad. Use the vinaigrette as a marinade. Use it to toss with pasta (stuffed cheese-filled pasta is an especially good choice). Makes about 1 1/2 cups Dairy-Free Spinach Mushroom Quiche For the crust: 1/2 C rolled oats 3 T sesame seeds 1 C whole wheat pastry flour or whole

lighter fare spelt flour 1/2 t baking powder 3/4 t sea salt 1/2 t freshly milled black pepper 1/3 C unflavored soy milk or water 1/3 C light sesame oil or pure olive oil plus extra for brushing the pan For the filling: 7 T extra-virgin olive oil 1 C finely diced onion 10 oz white button mushrooms, thinly sliced 2 T dry white wine or water 1 1/2 t coarse sea salt 3 garlic cloves, sliced crosswise into 1/8-inch rounds 10 to 12 fresh basil leaves, chopped 1/2 t finely chopped fresh thyme leaves pinch hot red pepper flakes 1 lb firm tofu, rinsed and patted dry 2 T freshly squeezed lemon juice 1 T rice vinegar 2 lb fresh spinach paprika for dusting Preheat the oven to 350. To make the crust: spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground. In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form a dough. Lightly brush a 9-inch or 10-inch tart pan with oil. Put the dough in the tart pan. Place a piece of plastic wrap on the dough and press down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough and refrigerate while you make the filling. To make the filling: warm two tablespoons of the oil in a wide sautĂŠ pan over medium heat. Add the onion and mushroom, raise the heat to high and sautĂŠ for 10 to 12 minutes. Stir and shake the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside. In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter. With a rubber spatula, scrape the garlic oil into the bowl of a food processor. Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture. Remove and discard the tough stems of the spinach. Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cook, covered, over high heat for several minutes until just wilted. Drain in a colander and rinse under cold water to

Two Locations! Nob Hill

March 2008 11

arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine. Add the spinach to the rest of the filling and stir well to combine. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with paprika. Bake for 45 to 50 minutes until firm. Let the tart cool for 8 to 10 minutes before slicing and serving. Serves 4 to 6 Ten-Minute Tasty Asparagus and Brown Rice with Tahini Dressing This recipe uses brown rice but you could certainly substitute other grains. I suspect quinoa or millet would make nice substitutes (or even a short whole-grain pasta). Use two cans of chickpeas/ garbanzo beans if you love them like I do â&#x20AC;&#x201D; one can if you're only a common enthusiast. 3 T extra-virgin olive oil 1 or 2 14-oz cans of chickpeas, drained 2 cloves garlic, minced 1 medium yellow onion, chopped 1 bunch asparagus, cut into 1-inch segments 3 C pre-cooked brown rice 1 C almond slivers, toasted fine grain sea salt Tahini Dressing 1 garlic clove, smashed and chopped 1/4 C tahini zest of one lemon 1/4 C freshly squeezed lemon juice 2 T extra-virgin olive oil 2 T hot water 1/2 t fine grain sea salt Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside. Add about 3 tablespoons of olive oil to a big skillet over medium-high heat. Swirl the oil around to coat the pan, and then add the chickpeas and sprinkling of salt. Let the beans sautĂŠ there for a couple minutes. Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes. Serves 4 to 6 The recipes above have been adapted and reprinted from the following sources: www.globalgourmet.com http://lowfatcooking.about.com www.101cookbooks.com

SHOP

CO-OP! 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 ~ 242-6367 ~ www.HarwoodArtCenter.org

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

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

Classical Homeopathy Visceral Manipulation Craniosacral Therapy

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

505-266-6522

5MOI /ZMMV[

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future AMPERSAND: a SUSTAINABLE

a sustainable

LEARNING CENTER

Our whole approach to sustainability is about our relationship with our resources. And we start with all the basics; water, food, shelter. We are simply gathering, experimenting with and demonstrating sustainable solutions for living in harmony with our bioregion. Our vision of the future is a world where people remember how to live on the earth in a way that is not harmful, but restorative. Growing food is an incredible way to explore our relationships with our main providers: water, earth and sun. At Ampersand we grow greens through the winter in a passive-solar cold frame, we make use

attuned to the rhythms of the changing shadows throughout the day. It's clear that at this point in history we need to rethink our relationships with our resources. Our vision for moving into this new era includes joyful community interaction and mutual support for transitioning our lives. True abundance comes from an experience of the beauty and wholeness and respect for the preciousness of our resources, rather than a prosperity that comes at the expense of others.

BY AMANDA BRAMBLE veryone knows homegrown tomatoes posseses a flavor and vitality that cannot be bought. The process of tending the soil, staking the branches and picking off hornworms certainly adds to the flavor when the fruit is finally ready. Growing your own food and helping others to do the same is an important step toward sustainability. Not only does it provide an aspect of self-sufficiency but it fosters an intimate connection with the land. This intimate relationship with resource is the heart of what we have to share at Ampersand Sustainable Learning Center in Cerrillos, New Mexico. Our solar-powered site demonstrates sustainable systems, including permaculture, land restoration, photovoltaics, organic gardening and recycling wastewater. We build with natural and salvaged materials, cook with solar ovens and rely on rain catchment. Ampersand is a place to explore aspects of sustainable living; a place where people connect, share resources and meet other sustainable-minded folks in order to encourage neighborhoods to develop sustainable local environments.

March 2008 12

of shade during the summer, and we use lots of mulch. These techniques help us grow food in every season in New Mexico's high desert climate. We use the solar oven to can the tomatoes and fruits we grow and collect. Some of it we dehydrate. A deeper relationship with the elements informs us that they can provide for nearly all our human needs. When we make use of the earth around us for building and finishing our living spaces, we are reclaiming our intelligence as animals in our natural habitat. When the water we use is in direct proportion to what we can collect from the rains, our relationship with the weather and the seasons takes on a new depth. When we rely on the sun for cooking our food, our bodies and minds become

People come to Ampersand to be a part of a growing movement toward conscious living in harmony with our environment. It's a place to learn skills, build confidence and refine designs for your own projects. Our Open House volunteer days, workshops and internships are great opportunities to explore simple accessible methods and practices to make our lifestyles more in tune with our environment.

PLEASE JOIN US FOR ONE OR MORE OF OUR SPRING EVENTS: Free Open House Volunteer Days: Saturdays in April: 5th, 12th, 19th Earth Plaster Workshop with Carole Crews: May 3, 4 Earth Floor Workshop with Jim Harford: May 10, 11 Spring Internship: May 1 to 18th Look at our website or call us for details. 505-7800535 www.ampersandproject.org

CREATING AN

URBAN GARDEN BY ZOE EDRINGTON he average tomato travels 1,500 miles to reach our dinner plates. With agriculture’s tendency toward monocultures, we can assume each ingredient of every meal travels that distance from a different direction. This baffling reality convinces me that the first step in reducing our personal carbon footprint may be to change the way we feed ourselves. Local farmers’ markets and food co-ops are gaining popularity, showing that people understand the environmental and nutritional importance of local foods. However, for the sweeping change needed to reverse our environment’s grim future, these food sources should be second choice after our home’s harvest.

T 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

L o s Po b l a n o s Organics

How much land do you need to produce food? Last February, my husband and I became proud owners of a small house on less than a fifth of an acre in the heart of the city. The yard was a wasteland of dirt and gravel spotted by a handful of mature elms, an open canvas and we wasted no time filling it with as much life as possible. As we approach our second spring, our homestead looks like a microcosm of the much larger sustainable farm we dream about, complete with active and passive rainwater havesting systems, large vegetable, herb and flower beds with organically improved soil, small animal production, a strawbale shed with passive solar heating and lighting, and even a wildlife "corridor" to welcome pollinators. As landscapers, we needed a home for all our tools. We immediately went to work on a 200-square-foot strawbale shed. The thick walls keep the space cool in the desert summer. Large windows on the south side allow low-angle winter sunlight to pour in and store heat in the paver-brick floor for winter comfort. An attached shaded patio makes a great outdoor area to grill, sit with friends and enjoy the lovely desert summer evenings.

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

My top project was a meditation garden in our small front yard to create a visual shield from the busy street. The flowering plants welcomed pollinators and were chosen to include human benefit. Native roses provide rosehips for tea and current bushes provide fruit. Removing the gravel and the plastic weed barrier decreased the air temperature around the house and allowed oxygenation of soils in the depressed growing beds scattered throughout a triple-spiral path. This keeps paths high and dry and turns the planting beds into catch basins in times of rain.

Chickens were next on the list. Our three hens provide us three eggs a day and on-site solid waste management. A coop and a chicken run near the back door made the daily exchange of kitchen scraps to the pen and chicken eggs to the kitchen a simple, twominute chore. We wanted to harvest a lot more than just eggs on our place, however. To grow things, we needed water, lots of it. Using precious aquifer water did not seem responsible. So our next project presented itself: an active rainwater harvesting system. With the help of Soilutions, Inc., my husband built a custom-made, 2,900-gallon ferrocement water cistern. A simple gutter system moves water from the 1,100-square-foot roof into the storage tank. The tank currently holds over 2,000 gallons of clean, non-chlorinated, off-the-grid water that will meet all our spring watering needs. Fruit trees and vegetable bed went in next. Trees were placed on the east and west side of the house so they not only provide organic fruits but also shade the house from the searing morning and afternoon sun. We placed the herb beds right by the kitchen window so we could harvest them easily while preparing meals. We used the nitrogen-rich topsoil from the chicken pen to improve the soil and covered it with a thick layer of organic mulch to help keep it moist. Vegetable beds were created using sheet mulch. We first delineated the beds. Then, we laid a thick layer of animal manure (with help from our chickens) and green waste. Next, we covered that with a solid layer of cardboard to kill all weeds that may germinate beneath, layering manure, green waste and mulch like lasagna. We keep the beds wet with rainwater so that by summer, it will have decomposed into a hummus-rich growing medium. By stacking functions in the garden and imitating growing patterns found in nature, we can maximize the living potential of any space. Turning city yards into sustainable food production, we greatly reduce our personal carbon footprint, begin feeding ourselves independent of petroleum and are on the verge of an urban agriculture revolution.

AN URBAN AGRICULTURE REVOLUTION

SHOP CO-OP AND SAVE BUY LOCAL SHOP CO-OP AND SAVE

educating for the future

March 2008 13

school

GALLUP’S

JUAN

OÑATE

STEVE HEIL any hands have helped the Northside Neighborhood Garden stay alive and growing. The garden is on the corner of East Vega and North Strong in Gallup, across from Juan de Oñate Elementary School (J.O.E.). The raised beds of annual veggies, drip lines and fruit trees have been there for more years than anyone involved can really say. Contributors over the years include the property owner, neighbors, local businesses, the City of Gallup, teachers and students of the school and the local Youth Conservation Corps. Mulched and irrigated conservatively with a timed drip system, the garden's harvest has graced many tables.

The 2007 harvest included potatoes, pumpkins, sunflower seeds, Hopi corn, green beans, tomatoes, cucumbers, chard, spinach and cabbage, all planted in the spring after working manure into the soil, laying drip tape and covering beds with woven plastic and straw mulch. Each grade level's garden domain has traditionally included one long raised bed.

Gallup Volunteers NEEDED

It’s a Child’s

Nature

Waldorf and erda Gardens Team up growing group of parents in Albuquerque are concerned about our children’s health. There is a need to nourish our children, our communities and our world and Waldorf education offers a solution.

Children need to have a relationship with nature. In fact in his recent book, Last Child in the Woods: Saving Our Children from Nature-Deficit Disorder, author Richard Louv says just this — “children need time in nature.” He ties the lack of time spent in nature to everything from childhood obesity to psychological disorders. Suburban sprawl and busy schedules are just two factors keeping children out of nature, Louv says. Others include the strict focus on academics and what he calls the “criminalization of play”. Waldorf education, in its almost 90 years of offering “kindergardens” and grade school programs in 80 countries around the world, values the many creative and imaginative benefits of play and nature. With a vision of social and ecological healing, an enthusiastic group of parents are working to open Waldorf play-based preschool/kindergartens and grades 1-3 in Albuquerque. Tierra Madre Community School (TMCS) has formed a 501c3 non-profit organization to embody these goals. Tierra Madre is also beginning a collaboration with erda Gardens to get children out in nature. The

SCHOOL

garden

As an art teacher at J.O.E. I received grant funding this year to support the garden's expansion and increased use in the classrooms, citing the need for students to apply and make connections between all that they learn in school as they plan and tend the garden. During the winter students save food packaging for reuse as potting containers. They compost school lunch scraps and utilize worm castings to generate the medium to start seedlings that, in the spring, will be planted in the garden. Each child's interaction with soil and sun and other students, while working in the garden and growing food, develops knowledge and values. They build contextual understandings that strengthen literacy and generate experiences; the foundation for a broadened thinking. The garden also teaches interpersonal cooperation and establishes connections between science, social studies, math, reading, arts and writing. This year the grant funding allows for expansion of the garden and relocation to a permanent site on city land amid public

children dig in the dirt, plant seeds and watch the amazing progression as the plants and fruit mature. They take nature walks and observe the path of the sun and its shadows as it moves through the seasons. The children are involved through all their senses, their bodies and movements as well. Following is a verse the children sing in the spring: Mother Earth, Mother Earth Take our seed and give it birth Father Sun, gleam and glow Till the seed, strong may grow Sister Rain, Sister Rain Shed your tears to swell the grain Brother Wind, breathe and blow So the plant, strong may grow Earth and sun, wind and rain Bring to life the seed again. In hearing their voices, using corresponding movements, and in physically digging in the dirt, the children are healing themselves and the earth. To learn more about the growing Waldorf community and activities for children and parents, please join us for a Town Hall informational meeting on Tuesday, April 8, 2008, from 7-8:30pm at the Center for Action and Contemplation at 1705 Five Points Road, SW or call Pam at 244-3433. Call erda Gardens at 610-1538 to sign up for a share/ working share in their Community Supported Agriculture (CSA) and get digging!

OUR CHILDREN’S

future

RIO GRANDE NATURE CENTER

Bosque Education Teacher Training osque Education Guide (BEG): Teacher training on the Rio Grande Bosque ecology is scheduled for March 28th and June 30th from 8:30am-4:30pm. The Bosque Education Guide has activities for elementary through high school. The curriculum includes topics such as geology of the valley, surface and groundwater, the demands on the river’s water budget, natural history information and human influence, several mapping activities and two web quests.

Participants receive the curriculum and additional teaching kit materials. Call the Rio Grande Nature Center at 344-7240 to register. Bird Walks: Every Saturday and Sunday at 8:30am Nature Walks: Every Sunday at 1pm Moon/Twilight Walk: March 21, call 344-7240 for time and reservations.

RIO GRANDE BOSQUE ECOLOGY April 27 E a r t h F e s t a t Yo u r C o - o p

be there DON’T MISS IT!

GARDEN

housing adjacent to the school. This is a significant move that promises many years of continued connection between the school, the neighborhood and local organizations. The new site will have eleven raised beds, more than 1,000 square feet of improved soil, growing annual vegetables as well as perennials such as grapes, berries, asparagus, sunchokes and herbs. The garden area will also have a picnic table, a grill and benches, a slide and climbing frame, and a shed for garden tools. One raised bed will be high enough for wheelchair gardening, and all of the paths between the beds will be wheelchair accessible. Major construction of beds, movement of soil, and transplanting of trees and plants will occur the first week of March, with some planting taking place as early as April. Volunteers will have a lasting impact on the soil, the plants, and especially the children as they work side by side to turn the warming sun into energy people can use. Gallup Co-op members can receive discount shopping cards for their efforts on this project. For more info contact Tim Morrision at 863-5383 or Robyn Seydel at 877-775-2667.

CO-OP& education Pumpkin Bread for the Homeless BY JOEY

TRAUB, 5TH GRADE, MONTESSORI ON THE RIO GRANDE fter reading “Uncle Willies Soup Kitchen” we learned about soup kitchens and that “1 out of every 8 people in the United States of America is poor and many of them are children.” Because we read this book, students from MRGC decided to recycle Halloween pumpkins into pumpkin bread for the homeless people. Once the pumpkin meat was baked and boiled down, the Co-op donated supplies to complete this project. Brett said, “It was extremely hard when we mashed the pumpkin meat.”

In late November, students from Ms. Lauren’s 4th and 5th grade class, and Ms. Salima’s 1st, 2nd and 3rd graders went to the Co-op to pick up the supplies needed to bake the pumpkin bread. The co-op was generous to donate necessary supplies. Soon after, our classes started making the pumpkin bread. Ashlee said, “It was hard cracking the eggs.” We baked the pumpkin bread in the teachers’ lounge. We set a goal with Ms. Salima’s class to bake 121 loaves by the end of January. We exceeded our goal by baking 144 loaves by January 14. On Monday, February 4th, the 4th and 5th graders went to the Albuquerque Rescue Mission to deliver the pumpkin bread to the homeless. Students grew from this experience. They learned that there are all sorts of people in the world, and sometimes some of these people need a little bit of help. Here are some quotes from my peers: Daniel: “It is good that we are doing this project because they (homeless people) have nothing to eat.” Mr. Ben: “This is a great way to give back to people.” Max: “This is good since the homeless people don’t have a kitchen and they can’t cook.”

farming &

gardening ITCHY GREEN

IN THE BEST

INTERESTS OF

MARCH 2008 14

THUMB

by Brett Bakker the NOP rule honestly, fairly and equitably but above (or underneath?) all, in the best interest of the Organic (with a capital O) Community, from the farmer to the final consumer.

ORGANIC

BRETT BAKKER, CHIEF ORGANIC INSPECTOR, NEW MEXICO ORGANIC COMMODITIES COMMISSION his past January, I attended a training in Louisville, Kentucky, with other members of the USDA/NOP, ACA and NASOP. Oops, sorry for the alphabet soup! The United States Department of Agriculture administers the National Organic Program (NOP) which makes the rules for organic certification in the U.S. The USDA is, by the way, administered by the AMS, the Agriculture Marketing Service. It seems a trifle strange that agricultural policy for a country of more than 300,000,000 is lumped in as part of a marketing program, but that’s a topic for another time.

itchy green

thumb

ACA is the Accredited Certifiers Association who, through a consensus building process (slow and painful though it may be!), works toward “developing uniform criteria for implementation” of the NOP rules. NASOP is the National Association of State Organic Programs, self described as “a forum for discussing the promotion and regulation of the organic food industry.” They also share the consensus-building goals. The NOP rule, which at a cursory reading appears verbose and bureaucraticaly dry, is actually quite short given that it prescribes agricultural methods that encompass practices based in ecology, sustainability, health and, for lack of better word, Faith with a capital F. What I mean by Faith is not as it’s customarily regarded (a religion) but Faith in the laws of nature, Faith that science doesn’t necessarily have all the answers (or for that matter, asks the right questions). The NOP itself, however, will, backed by law, claim that the national organic standards do not make or support claims of health, purity or nutrition, but merely provide a guarantee to the consumer that they get what they are paying for, which is assurance that products labeled “organic” have been produced according to NOP rule. ACA and NASOP are associations of certifying agencies (private and government agencies that are accredited by the NOP to perform that

job), banding together to share our strengths and fortify our weaknesses. It’s a balancing act for all of us: If we don’t or can’t comply with the rules of our accreditation, it can be revoked, which would leave our clients (the certified organic producers) scurrying to find another accredited certifier so that they can continue to sell their products at the premium they deserve for stewarding our national resources (and quite frankly for putting up with all the bureaucratic hoops we make them jump through!). But if certifiers concentrate on meeting our regulatory obligations (ensuring self-perpetuation of the agency in other words, always a key component of any bureaucracy) we risk putting the soul of organic agriculture second in line. Hence the need for certifiers banding together to build consensus and ensure that we implement

So ACA and NASOP put together training sessions on such exciting topics as Developing a Materials Review Process and Tracking Decisions, Food Processing Materials — Food Contact Substances & Sanitizers, Evaluating Compliance With Current & Prospective NOP Pasture Standards. Believe it or not, any of these discussions could have gone on for hours if not a full day each. In the world of organic regulation, it’s not as black and white as you might think. The NOP for their part sponsored less of a training, per se, but brought an entire day’s worth of questions we certifiers had lobbed at all for the past year, which they attempted to answer. Most of the time, they had the answer but, to their credit, admitted when they didn’t, adding the query to the ever-growing list of clarifications that we certifiers need to do our job. As much as you or I would like it not to be, rules for Organic Certification can be vague, contradictory and enforced differently by different agencies and states, but overall, I returned from the training (besides feeling overwhelmed at the complexity of my job!) with the outlook that my colleagues in this strange profession are facing it all head-on. And that, despite the sometimes slow and cumbersome NOP, it’s in their best interest to clear up the confusion and get all of us on the same page. Now if you’ll excuse me, I have a stack of papers and documents to get back to, probably a big enough stack to mulch most of the farmland in the state.

FRESH DELICIOUS ORGANIC CO-OP Trade Initiative: Bringing local farmers together with Co-op shoppers for the best in fresh, fair and local food.

community

forum

MARCH 2008 15

Friends of the Tribune: Working to Keep News Choices

ighty-six years ago, when the Albuquerque Tribune began publishing as a daily newspaper in Albuquerque they wrote: “The mission of the Albuquerque Tribune is to inform the community. Our allegiance is to the reader. Our commitment is to the truth. Our job is to question. Our ambition is to provide a forum through which this city becomes a better place to live." The newspaper was put up for sale on August 28, 2007, by the current owners, E.W.Scripps. Readers, concerned that an important voice in the community would be silenced, formed Friends of The Tribune {FOAT} to secure the future of the newspaper. Now an incorporated nonprofit with a 501(c)(3) umbrella, the group has progressed to enlisting the help of the Newspaper Guild-CWA, the premier national labor organization representing journalists and other newspaper workers in the industry. The Guild is experienced in examining the kind of situation we are facing here in Albuquerque and is knowledgeable about many options, including ESOP's [Employee Stock Ownership Plans], cooperatives and non-profit structures. Most recently the Guild has explored these ideas at papers that were formerly Knight-Ridder and Tribune Company owned. (www.news paperguild.org)

The Guild has also provided legal help in working with the U.S. Department of Justice, Anti-Trust Division, on the issue of ending a joint operating agreement with the Albuquerque Journal. This agreement was supposed to assure that more than one newspaper would continue in our community. The FOAT is looking at several options that include: a cooperatively-owned daily newspaper, staffed and run professionally and competently; or publishing the complete paper online, with a limited print run. There are far too many communities in our nation that have only one newspaper, usually owned by a huge publishing chain with a monopoly on what is read. We can and must do better here in Albuquerque. Your help and support is needed! Contact Friends of the Tribune (FOAT) at FriendsofTrib@yahoogroups. com, or SaveAbqtrib@yahoogroups.com or Ted Cloak, President of the Board, 505-243-5069, tcloak@unm. edu or Rosamund Evans, 505-256-7381. FOAT meets regularly on Thursdays, at Lindy's on 5th and Central SE at 5pm. The meeting is held in their back room. All are welcome.

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

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

Spring is in the Air Time to mulch beds, fertilize and don’t forget spring pruning!

SPEAK YOUR MIND ON WEAPONS OF MASS DESTRUCTION:

Attend the Bombplex Hearings! SOCORRO: Macey Center (at New Mexico Tech), 801 Leroy Place, Mon., March 10, 2008 (6-10pm) ALBUQUERQUE: Albuquerque Convention Center, 401 2nd St NW, Tues., March 11, 2008 (11am-3pm and 6-10pm) LOS ALAMOS: Hilltop House, 400 Trinity Drive, Thurs., March 13, (11am-3pm) SANTA FE: Genoveva Chavez Community Center, 3221 Rodeo Road, Thurs., March 13, 2008 (6-10pm)

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: com plextransformation@nnsa.doe.gov Subject: “Draft Complex Transformation SPEIS Comments” Come to a letter writing event on April 1st (before the comment deadline). For info contact 266-2663.

Sunday, 3pm • March 16th at Anasazi Fields Winery of Placitas, NM the 13th reading, in its 4th year: Duende Poetry Series Invitational : Simon J. Ortiz with special guests Rainy Ortiz and Sara Marie Ortiz Anasazi Fields wines will be available for tasting and purchasing. Nonalcoholic drinks available. Suggested donation of $3 will pay the poets. Drive out for a good time and a fistful of literature. To get to the Winery, take I-25 to the Placitas exit 242, drive 6 miles east to the Village, turn left at the sign just before the Presbyterian Church, follow Camino de los Pueblitos through two stop signs to the Winery entrance. More info: Jim Fish 867-3062 anasazifieldswinery@att.net or Cirrelda Snider-Bryan 897-0285 cirrelda@laalamedapress.com www.anasazi fieldswinery.com

Body-Centered Counseling

Duende POETRY SERIES

Join us Albuquerque for Green

Drinks!

What is Green Drinks? Every month around the country, people who work in the environmental field meet up for a beer at an informal session known as Green Drinks. It’s a lively mixture of people from academia, government and business. There's always a different crowd, making Green Drinks an organic, self-organizing network. Come along and you’ll be made welcome!

Integrated Counseling, Therapeutic Bodywork and Movement

When: Second Tues.of every month, 5:30pm-7pm (or as late as you wish) Location: Carom Club, 301 Central NW - 2nd floor www.caromclub.com

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

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

ORGANIC NETWORK

Services • Fruit and Shade Tree Pruning • Technical Removal • Planting • Cabling & Bracing • Fertilization • Root Rehabilitation Services