CELEBRATE NATIONAL
CO-OP MONTH ECONOMY PART 3
TOWARD A COOPERATIVE
Unjust Deserts: Wealth and Inequality in the In Unjust Deserts Gar writes: Knowledge Economy “…knowledge is the elephant in the room—too obvious to Gar Alperovitz’s NEW BOOK
REVIEWED BY ROBYN SEYDEL here is no doubt times are tough. The economy is struggling and so are many of us. The unemployment statistics reported last month were at record highs, banks are failing and as I write this, the Dow is in a dizzying downward spiral. Since “Reaganomics” we, the majority, have been promised some of the “trickle down.” But for many, keeping a roof over our heads, food on the table and the lights and heat on this winter will take more than “trickle down” allows. And getting
T
GAR is COMING! decent health care, a good education for our children, and the possibility of a dignified retirement as elders, remain a far off dream. Difficult as it may seem and given the upcoming elections, now is the time to think about how we could restructure our economy to make it more vibrant and just. Creating Economic JUSTICE Over the last several months, in our series Toward a Cooperative Economy, Co-op Connection readers have been treated to the writings of Gar Alperovitz. His visionary ideas, based in successful, practical and proven realities, could “quite possibly be” the foundation of a more just and democratic economic system. At the heart of this alternative economic system is a “mosaic of models” as Gar calls them, that provide for community ownership of resources, the anchoring of those resources in communities and a more fair distribution of the profits from those resources. Finally and perhaps most importantly, Gar puts forth the idea that a different economic system could allow for “nourishing a citizenry with sufficient time to participate meaningfully in democracy” America Beyond Capitalism. For as we all are well aware, (hopefully this upcoming, historical election will be an anomaly), people who are struggling to survive rarely have the time or resources to participate. This “mosaic of models” includes La Montanita’s consumerowned cooperative model as well as worker-owned cooperatives, ESOPs, community development corporations, nonprofits with a service component that supports their community building work and municipal, state and national “Public Trust” innovations. He sees these currently functioning alternative economic models as the “real world forms” that can “energize an era of change.” In his last book, America Beyond Capitalism, he documents a wide variety of fascinating examples that are successfully supporting individual needs as they build “community wealth.” Inherited Knowledge and Shared EQUITY His new book, Unjust Deserts, takes us into another fascinatingly related economic realm. The central concept focuses on the importance of knowledge, its accumulation and use.
GAR
SPEAKS
Oct. 25th at the Lobo Theater 6:30pm Join us for a very special Annual Membership meeting! This year the Co-op is most pleased to welcome nationally noted economist, author and activist Gar Alperovitz
Mark Your Calendars! HEAR HIM SPEAK ON: Cooperating for Community Wealth: Building a New Economy from the Bottom Up. Is there an America Beyond Capitalism?
A FREE EVENT OPEN TO ALL The Lobo Theater is located at 3007 Central Ave. NE
ignore, yet too powerful to simply push to the side. It forces us to confront fundamental issues of deservingness—what philosophers call “just deserts.” If most of what we have comes to us from those who came before, we quite literally owe it to ourselves to consider how we as a society wish to use and divide this great and generous gift of the past.” Weaving the threads of generations of economists, he shines a new light on a variety of concepts, including: inherited knowledge, extensive and intensive development, earned and unearned benefits, simultaneous invention, cumulative invention, technological residue, technological overhang and others. Utilizing a variety of clear examples from electricity to computers, railways to highways to air travel he leads us step by step to the understanding of how “cumulative influences of past advances…” have allowed modern technological accomplishments. He also points out that many of these advances, now privatized and commercialized for individual/corporate profit, were created thanks to research and design funded with public monies. He writes, “Although a great deal of research has been done on knowledge and economic growth…very few have dealt directly with the equity issues posed by our technological knowledge inheritance,” nor have “ new policies appropriate to the era of the knowledge economy been formulated.” On Food and AGRICULTURE Agriculture is but one of the many pertinent examples sprinkled throughout the book, that illustrate his concepts. Early on, Gar utilizes agriculture to differentiate between extensive development (one horse, one plow, one acre — add more of each until diminishing returns based on capacity are reached) and intensive development (new knowledge, tractors, hybrid seeds, etc. for more productive use of lands already under cultivation). Over the course of MONTH! the book he returns several times to agriculture for illumination. Galloping through the history of land settlement, “…the Homestead Act helped create 372,000 farms” and the creation of land grants for agricultural colleges to improve agricultural processes, we find ourselves examining bio-technology and nanotechnology.
plant and animal material, and profit hugely, is due to the “technological overhang” of both indigenous inherited knowledge and publicly funded research. Nanotechology is one of the next technological frontiers: “…President George Bush signed a bill providing $3.7 billion over four years for research in nanotechnology… .The National Science Foundation estimates that by 2015 economic applications of nanotechnology could generate over $1 trillion annually.” Toward a Fair and Just ECONOMY “Today nearly 37 million Americans live below the official poverty line. A U.S. Department of Agriculture study of the period 1999-2004 found the number of Americans who were “food insecure”—meaning they had to cut back on food requirements due to a lack of income—had increased from 31 million to 38.2 million.” From Unjust Deserts With the downward, free fall of the economy and the costs of food and fuel/energy for an even larger number of people, things may be even more serious today. We now have a tremendous opportunity to recreate our economic system in a more fair and just manner. Given current economic realities Unjust Deserts asks some pressing questions: “How long can the claims of those at the top to very large shares of the gift of the past con-
OCTOBER is NATIONAL
CO-OP
I
n the patenting of seed by genetic engineers the abuse of inherited knowledge is clearly seen. For decades indigenous peoples and others have spoken out against bio-piracy: the taking and patenting of genetic information, be it personal, plant or animal life. Not only does this “new” biotechnology rely on the inherited knowledge of millennia of domestication and hybridization by Native and non-Native agriculturalists, but as Gar points out: “An influential 2000 study found that more that 70 percent of science citations in biotechnology patents were from papers originating in “public science institutions—compared with 16.5 percent originating in the private sector.”
Member Appreciation
DISCOUNT DAYS! Watch Your Home Mailbox for your VOLUME DISCOUNT SHOPPING COUPON. Bring it to any Co-op location during the month of October and get up to 20% off one shopping trip at your local community owned Co-op.
The more you SPEND the more you SAVE Up to 20%! $0.00-$74.99/ Gets 10% • $75-$149.99/ Gets 15% $150 +/ Gets 20% CANNOT BE ADDED TO OTHER DISCOUNTS
Thus, that which allows the Monsantos of the world to patent corn, canola, soy, cotton (soon perhaps New Mexico’s beloved chile) and a variety of other
Given the current state of our economy Gar’s talk will inspire us to think about how the community ownership model the Co-op represents can help build our local economy and secure a more democratic and just future. All Co-op members are encouraged to come at 5pm for the Co-op’s Annual Membership Meeting.
tinue to be sustained as the economic difficulties facing vast numbers of Americans continue to increase? How long can the benefits conferred by many generations of development continue to be siphoned off by elites rather than allowed to flow back to society and to the people at large?” And finally, “how to return to society a fair share of the gains that over many generations—society as a whole has created?”
Special Reading and Booksigning with GAR! 11am: At the Santa Fe Co-op, co-sponsored by Collected Works, a locally owned independent Santa Fe bookseller. The Albuquerque event is co-sponsored by BookWorks, a locally owned independent Albuquerque bookseller. (The Lobo Theater is located at 3007
In this, his newest offering, Gar challenges us to find answers in the creation of an economy and a world view based on just deserts.
Central Ave. NE)
Contact Robin Seydel at 505-217-2027, or 877775-2667 or robins@lamontanita.coop
energizing an era of
CHANGE
sustaining cultural A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Nob 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. NW Albuq., NM 87104 242-8800 Gallup/ 10am-7pm M-S, 11am-6pm Sun. 105 E. Coal Gallup, NM 87301 863-5383
2nd annual
O
n Sunday, October 19th, from 11-3pm, join the historic Gutierrez-Hubbell House Alliance and La Montanita Co-op at the 2nd Annual Matanza. Located just a few miles from downtown Albuquerque, the South Valley remains a mainstay of local food production and traditional New Mexican culture. Come celebrate the South Valley’s long history as vibrant agricultural region with a Matanza and Harvest Fiesta. Located along El Camino Real, the Hubbell House name comes from the family who built it in the years following the Civil War. It was originally the private residence of James L. (Santiago) Hubbell and Juliana Gutierrez-Hubbell and their twelve children. At various times it served as a trading post, a stagecoach stop and the local Post Office.
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
The Hubbell House Alliance is a nonprofit organization supporting the proposed Hubbell Demonstration Farm and Living History Museum. These projects provide job training for South Valley youth, local history tutorials, economic development for small-scale sustainable agriculture and advocacy of organic farming methods. Join the Historic Gutierrez-Hubbell House Alliance and La Montanita for a wonderful day of great food from local farmers and food producers, environmental education, tours of the Historic Hubbell house, music by Young Edward, Red Eye Foster and others, children’s activities, good friends and neighbors. The Matanza connects past, present and future generations to our shared cultural and agricultural traditions. The entry fee includes your matanza meal, all entertainment and the local food and environmental education fiesta. Children under 12 eat and enjoy the event for free. If you have never experienced a matanza don’t miss this one. If you have, then you will agree when we say “Viva La Matanza”.
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
Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, robins@lamontanita.coop website: www.lamontanita.coop
Before electricity was available to rural New Mexicans, the matanza was a practical way of feeding the villagers. Each family fattened their own pig and during the winter months, when fresh food and house flies were scarce, the villagers would gather nearly every weekend at the home where the matanza was being held. After a full day of eating, visiting, singing and celebrating, what was left of the pig was divided among the families of the village. Those unable to attend received a package of chicarrones, carne adobada, burritos and red matanza chile. There were no leftovers to spoil. Good eating was only one of the benefits derived from La Matanza. As the villagers rotated from house to house throughout the winter months, assuring everyone plenty of fresh meat, they also received something much more valuable: the intangible, emotional and spiritual good resulting from the camaraderie and entertainment which are part and parcel of the matanza.” Marcella Trujillo Melendez was born in Bosque, New Mexico at a time when the matanza was still a dominant part of life. Her autobiography, which describes the customs, traditions and daily life of growing up in Bosque in the 1940s, is included in a book titled Prodigal Daughters, a collection of women’s stories.
GAR is COMING! Gar Alperovitz, economist, teacher, author, activist is COMING to New Mexico! HEAR HIM SPEAK ON: Cooperating for Community Wealth: Building a New Economy from the Bottom Up. Is there an America Beyond Capitalism? FREE! Saturday, October 25th at the Lobo Theater, Albuquerque, and the Santa Fe Co-op.
In Santa Fe at the Co-op, 913 W. Alameda 11am: Gar will read from his new book ”Unjust Deserts” and sign books. Co-sponsored by Collected Works, a locally owned independent Santa Fe bookseller. In Albuquerque at the Lobo Theater, 3007 Central NE (just west of the Nob Hill Co-op at Carlisle and Central) 6:30pm: Hear Gar Speak on Cooperating for Community Wealth: Building a New Economy from the Bottom Up. Also Enjoy a Free Local Foods Fiesta and Booksigning. Co-sponsored by BookWorks, a locally owned independent Albuquerque bookseller.
Co-op Annual
Membership Meeting Oct. 25th 5pm at the Lobo Theater 3007 Central Ave. NE
Copyright © 2008 La Montanita Co-op Supermarket Reprints by prior permission. • • • •
Hear State of your Co-op Reports Meet Board of Directors Candidates Participate in a Member Discussion 6:30pm Gar Alperovitz speaks on Cooperating for Community Wealth: Building a New Economy from the Bottom Up • 7:30pm a Enjoy a Local Foods Fiesta! • Have Gar sign your copy of his latest book thanks to BookWorks! Call Robin at 217-2027 or toll free at 877-775-2667 to RSVP
2
T
he Matanza is a cultural tradition that, in this part of the world stretches back over 350 years. Early New Mexican families raised a pig or a goat to butcher, bury in a pit filled with hot coals and roast slowly for many hours. Marcella Trujillo Melendez, who grew up in Bosque, New Mexico during the 1940’s writes: “La Matanza has been part of the cultural life in Hispanic New Mexico for as long as anyone can remember. It arrived with the first Spanish colonists.
Noted economist, author and activist for a more just economy. • You’ve read his writings in the last several issues of the Co-op Connection News or perhaps in the Nation, Mother Jones, The Atlantic, The Washington Post, The New York Times or The Los Angeles Times, or have read one of his many books. • You’ve seen him on The Charlie Rose Show, Larry King Live, Cross-Fire, and The O’Reilly Factor. • He helped create the Democracy Collaborative (www.com munitywealth.org), worked with Senator Gaylord Nelson (the creator of Earth Day), was a Legislative Director in the U.S. House of Representatives and has been a Special Assistant concerned with United Nations activities. Now come be inspired by Gar in person! Saturday, October 25th. Both Events are FREE AND OPEN TO THE PUBLIC.
Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: robins@lamontanita.coop
OCTOBER 19
A CULTURAL Tradition
THE GAR EVENTS:
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
SUNDAY,
The Matanza:
The Gutierrez-Hubbell House is located at 6029 Isleta Blvd. SW. For more information contact Lorenzo at 7102703 or go to www.hubbellhousealliance .com. Farmers, local foods producers, environmental educators and local artists who are interested in setting up a booth, please contact Robyn at 217-2027, toll free at 877-7752667, or e-mail her at: robins@lamontanita. coop. Tickets to the Matanza are available at both Albuquerque Co-op locations.
Membership Costs: $15 for 1 year/$200 Lifetime Membership
The Co-op Connection is printed on 65% postconsumer recycled paper. It is recyclable.
MATANZA
OCTOBER 19 The Historic Gutierrez-Hubbel House: Sustaining A New Mexico Tradition
SUNDAY,
Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852
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
traditions
be
there! October 2008
national co-op
month
YOUR CO-OP:
Asking the Bigger
QUESTIONS MARTHA WHITMAN, PRESIDENT, LA MONTANITA BOARD OF DIRECTORS
I
n recent Co-op Connection articles several Board members have shared their vision of cooperatives and how La Montanita fits into our community. A few also described their introduction to La Montanita (primarily through their interest in and love of food) and how that grew to Board service. My particular path took a different route; I actually began with La Montanita as a part-time worker in 1982. Back then I wasn’t interested in the food. In fact, I thought mostly that natural foods looked and tasted pretty strange. But, I was fresh out of community college with a bookkeeping certificate and eager to work. Now fast forward to 2008 and you won’t find me shopping anywhere else. I love the food, and while not a prolific cook, I wholeheartedly appreciate the taste and quality of all that the Co-op provides.
Where does our Co-op fit in to all of this? It’s a question your Board of Directors constantly examines. This year we have invited a provocative speaker to our Annual Meeting to explore forward-thinking ideas. We are pleased to welcome Gar Alperovitz, economist and author, to engage and challenge our thinking about our Co-op. He’ll speak on “Cooperating for Community Wealth: Building a New Economy from the Bottom Up”. Gar suggests we view cooperatives as a platform for mainstream societal transformation and not just as
Shortly after my start at La Montanita, my work at the Co-op quickly became much more than a part-time job. Creating a Context for At the time La Montanita was experiencing strong Opportunities growth and management growing pains. The staff consensus process wasn’t working, so with a few fits and starts we arrived at a system that essentially remains an alternative anomaly. Through the success of the today. Along the way I became the La Montanita general manager and co-op model we can spark our communities to then the administrative manager as we shifted into a co-management create better, fairer lives through cooperative valstructure with two leaders. Along with the hard work of a small staff ues and principles. and many more volunteers, a thriving enterprise resulted, allowing us to move to our Nob Hill store in the fall of 1988. Now, though we 2nd World Café have grown to four stores along with a warehouse and distribution Additionally the Board will expand on the conversystem, we retain a strong commitment to making a difference in our sation generated at the Annual Meeting by hosting local food economy. another World Café on November 15th. All members are invited, but the World Café is an R.S.V.P. I share this history for a few reasons: event as we must limit the participants to sixty First, I want to show another face of the Board. We are a group of volpeople. The ultimate purpose of the Café is to unteers who, from one path or another, developed a passion for our gather member input to help the Board articulate Co-op that led each of us to seek more involvement and ask for the our shared vision of the Co-op. It’s also a fun and responsibility of our organization’s governance. Second, I want to interesting way to gain an understanding of memexpress my personal gratitude for all the professional opportunities ber values and a real opportunity to help shape the Co-op provided during my term of employment. Within six years our future. I went from part-time bookkeeping duties to growing a memberowned grocery store, writing a business plan, negotiating our Nob Hill We cordially invite you to an exciting and inspirlease, and most importantly understanding what it meant to work ing evening of sharing ideas, information and cooperatively with others. It was truly one of the most significant great food on Saturday, October 25, at the Lobo experiences of my life. Now I am honored to volunteer as a Board Theater just a few blocks west of the Nob Hill member, and this experience as Board president is as exciting and Store on Central Avenue. Hopefully your curiosity enriching as anything I’ve ever known. This leads me to the third reaand interest in creating a more cooperative and son for writing this article, to provide a context for the opportunities just economy will move you to join us. We’ll begin and challenges that lie ahead for our Co-op. at 5pm with our annual meeting, followed by Gar Alperovitz’s talk and community discussion. The Annual Membership Meeting Afterwards Gar will sign books and we’ll enjoy a We live in very interesting times. The days of no competition in the Local Foods Fiesta. It promises to be a fun, internatural and organic grocery stores are long gone and we find ourselves esting and delicious evening. I look forward to seein a world where Wal-Mart is the largest buyer of “organic” foods. ing you there. The global economy has dramatically shifted the flow of food supplies, changed the rules of (business) engagement, and questions the fairness and viability of the capitalistic economic model.
Valley
Gallup
Santa Fe
for more information
world
cafe! NOV.15
Building community wealth with the cooperative economic model! Join La Montanita’s Board of Directors and Staff in a world café event that gets us thinking about our shared values and how we can best put those values to work to build community wealth with the cooperative economic model.
VISUALIZE THE FUTURE OF OUR
The Co-op’s second World Café Event will feature inspiring and thought provoking questions and discussions inspired by Gar Alperovitz and the concept of building wealth through community ownership of resources. Enjoy a delicious natural foods dinner and time with other Co-op member co-owners as we visualize the future of our cooperative economy. This is a free members-only event! Like the first World Café event in February 2006, this gathering will be held at the Immanuel Presbyterian Church across Carlisle from the Nob Hill Co-op, just south of Central Ave. Please R.S.V.P. before Wednesday, November 12 if you would like to participate. Call Robyn at 217-2027 or toll free at 877775-2667 OR robins@lamontanita.coop.
COOPERATIVE ECONOMY
MEMBERS: WATCH YOUR MAILBOX!
In the next few weeks you will be receiving the Co-op Board of Directors Election Ballot in the mail. Again this year we are using an independent third- party organization to verify our elections. Included with the ballot and candidate information will be a postage-paid return envelope.
for your CO-OP Elections
Please fill out the ballot, follow the directions for folding so that we may verify that your membership is current but maintain the confidentiality of your ballot. Then please place your ballot in the postage-paid envelope included with the ballot mailing. UPDATE YOUR ADDRESS TODAY!
BALLOT ELECTIONS: NOV. 1-14
October 2008
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 Food Market, 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
month Sparrow Hawk Farm: NEW SOUTH VALLEY
national co-op
October 2008 4
The grains and value-added products will be packaged and sold in bulk. The grain products will also be marketed in small-lot packages for individual consumers. It is expected that the first of these grains and value-added products will be available to local consumers as soon as July, 2009.
Farmers Co-op
The Rio Grande Valley Farmers Guild BY JOHN SHIPLEY he Rio Grande Valley Farmers Guild was officially established June 30, 2008. The establishment of the Guild as a farmer-owned, farmer-operated co-op is the result of three years of work by farmers in the South Valley. In January 2005 Bernalillo County established the Committee for the Preservation of Agriculture to study the issues and make recommendations which would prevent the loss of farming to development. The report, which was filed on June 15, 2005, included three basic recommendations: 1) form an agricultural district; 2) protect agricultural water from "taking" for non-agricultural uses; and 3) assist in establishing organizations to assist active farmers.
T
Legislation has been passed to study the benefits of agricultural districts for preserving farmland and agriculture. Local acequia associations have been re-established to protect and preserve irrigation water. The establishment of the Guild fulfills the third of the methods of preserving agriculture and the agricultural economy.
Fall Food-Shed Abundance: Look for apples, veggies, goat cheese and other local foods AT ALL CO-OP LOCATIONS!
The Guild of the Future As the efforts of the Guild expand there will be a website for consumers who wish to avail themselves of more information on the products created by the project and their availability. Purchases directly from the Guild will be a part of the future efforts to serve the community and expand sales to the larger area. In addition to the grains the Guild will have a variety of products available. This will include specialty items like gourmet garlic and a full variety of culinary and medicinal herbs. Year 'round vegetable production is expected in the near future through utilization of greenhouse operations.
PREVENT the loss of farming in the South Valley
Artisanal Grain Initiative Twelve farming organizations joined to form the Guild. While the farmers and farming groups represent a variety of food products sold throughout the community in farmers’ markets, a major focus of the Guild was to establish the Artisanal Grain Initiative. In this program the farmers will grow a variety of grains including corn, soybeans, oats, wheat, barley, amaranth, millet, spelt and quinoa. These grains will be marketed locally and regionally. La Montanita Co-op is presently assisting the Guild in creating the local market and distributing these new grains and the value-added products created from the grains through the Food-Shed Project.
The creation of the Guild opens an array of additional possibilities. Among them are a cider orchard of apples and pears and a ciderhouse to produce both apple cider and "perry" or pear cider. Locally grown grain and hops will be used in a micro-brewery and locally grown grapes and other fruits will be processed into a variety of wines. Heirloom seeds and rootstock will be grown and processed to allow local growers to obtain seeding and growing resources not now available.
The Guild has created the Artisanal Grain Mentoring Program. In this program experienced growers will mentor student farmers in learning the techniques for growing these grains and then marketing them in value-added products. The first venture will include five farmers and five student/farmers and will last for a full growing season beginning with the seeding of spelt and winter wheat in fall of 2008.
The creation of the Guild will also allow for the production of biofuels for fueling the equipment used in grain production. An inventory of machinery and equipment will be maintained by the Guild for use by the members for growing and processing the grains and legumes. The Guild has enjoyed the support of a wide array of community agencies and organizations. This reflects the desire of the community to preserve its farmland and maintain the food security of the area. It also serves to recruit and train a new generation of farmers and farm families and ensure a healthy agricultural economy and a healthier community.
There are several advantages of growing these grains. Most require less water than traditional crops and they have lower soil nutrient requirements. They can be grown in rotation with legume crops like soybeans, black beans and pinto beans. These legume crops will serve to replenish nutrients required for the grains and eliminate the need for non-organic fertilizers.
Since many of the grains are gluten-free they will be available to consumers with dietary restrictions. The heart-healthy grains and legumes will assist in creating healthier diets for school students and the larger population needing healthier foods. A cookbook is being planned to assist consumers in making new uses of these grains in family diets.
Another important feature is that the summer grains like millet and amaranth can grow with monsoon rainfall and in some instances, avoid the need for using irrigation water. Other full-season grains like soybeans will benefit from the rains because they bloom and fruit throughout the season and therefore benefit from the summer rains.
For further information or to lend support write to: Rio Grande Valley Farmers Guild, 2108 Telesfor SW, Albuquerque, NM 87105 or call John Shipley at 505-873-8689. Photos by Patrick Staid.
By growing these cereal grains and creating valueadded crops from the raw grain, the variety of food items available to consumers will be increased. Additionally, the processing of these grains will create new, locally owned businesses and the resulting increase in local employment.
A COOPERATIVE FARMING GUILD South Valley Economic Development Center
COOKING THE HARVEST! CO-OP SPONSORS SOUTH VALLEY
COOKING CLASSES
The South Valley Economic Development Center, the Co-op and local chef Cheryl Travers are pleased to be offering Healthy Harvest Cooking Classes on Monday, October 20th, and Monday, October 27th, from 6:30 to 8 pm. Cheryl has decades of experience cooking healthy foods and local specialties. The classes will show how to use the foods you are harvesting from your garden or finding at the farmers’ markets, helping participants develop seasonal recipes and build connections to local farmers. The class is also perfect for folks wanting to learn to eat healthier, lose weight, are diabetic
The CO-OP Food-Shed Project: Bringing local farmers together with Co-op shoppers for the best in fresh, fair and local food.
or are interested in a more heart-healthy diet. Learn to take traditional food favorites and make them as healthy as they are delicious. These classes are $15 per person and will be held at the South Valley Economic Development Center, 318 Isleta Blvd. SW. There is a limit of 15. A meal of the foods that have just been prepared is included. Please wear comfortable shoes and clothes and come open to add a fun, healthy new twist to your life with FRESH, LOCAL and ORGANIC food.
For more info, menu and reservations call Cheryl at 505-239-0909.
SHOP
CO-OP!
just treats no
tricks
October 2008 5 GENETICALLY MODIFIED SUGAR BEETS:
GO GMO FREE... During the Holiday Season BY ROBYN SEYDEL he first of the holidays that mark the fall as the season of sweets happens at the end of this month. Little ghosts and goblins will be knocking on many a door for their treats. This year holiday goodies could be carrying some extra ghoulish genes: genetically modified beet genes to be exact.
T
Genetically modified sugar, produced by American Crystal, a large Wyoming-based sugar company, and several other leading U.S. sugar providers, have announced their sugar sourced from genetically engineered (GE) sugar beets is in stores now. As with corn and soy, due to the FDA’s stance that genetically modified organisms (GMOs) are “substantially equivalent,” products containing GE beet sugar will not be labeled as such. Roughly half of all processed foods sold in the U.S. contain sugar processed from the roots of sugar beets, and you can count on the fact that your Halloween and other holiday candy and
treats and every nonorganic, multi-ingredient product will contain this newly commercialized genetically modified beet sugar or GMO corn syrup as an ingredient. The GMO beets have been modified with a gene that makes the plants resistant to the herbicide glyphosate, sold by Monsanto as Round-Up. At Monsanto’s request the EPA recently increased the
ACTION ALERT! JUST SAY NO TO GMO SUGAR Kellogg’s, Coca Cola, Kraft and other large U.S. sugar buyers, ignoring consumer concerns, will be sourcing their sugar from Monsanto’s genetically engineered (GE) sugar beets. GE sugar is used in processed foods now. Independent laboratory tests and industry disclosures indicate that upwards of 75% of all non-organic supermarket foods now “test positive” for the presence of GE ingredients. Join the Organic Consumers Association Campaign. Call the major food processors and retailers and ask them to commit to sourcing GE-free sugar for their products. COMPANY
WEB ADDRESS
PHONE
Kellogg’s Morningstar Farm Kraft M&M/Mars Coca Cola
www.kelloggs.com www.seeveggiesdifferently.com www.kraftfoods.com www.mars.com www.coca-cola.com
800-962-1413 800-962-1413 847-646-2000 800-627-7852 800-438-2653
FOR MORE INFORMATION: Organic Consumers Association, 6771 South Silver Hill Drive, Finland MN 55603. Phone: 218-226-4164, Fax: 218-226-4157 or e-mail: campaigns@organicconsumers.org. or go to www.organicconsumers.org.
Healthy Treats... Keep the Sugar Monster at Bay! BY KRISTIN WHITE tart a new tradition this Halloween! Give the children in your community and family, fun and healthy treasures and treats. Rest assured, these treats won’t turn your little sweet pea into a Halloween Sugar Monster. An offering of small, prepackaged sugar-free or naturally sweetened foods or, even better, unique and oddball trinkets fosters a healthy and happy child.
S
Kids love creepy crawlies, doodads and gizmos that enliven imagination and encourage opportunities to interact with peers. Choose an age-appropriate toy that you can find at the dollar or party store, or make your own. You may be surprised at how much children like these treasures. • Squishy eyeballs, spooky fingers, freaky teeth, stretch pumpkin men, putty or goop in mini cans, and other objects • Halloween-themed crayons, pens, chalk, pencils, stickers, monster-shaped erasers, plastic rings or comic books • Glow-in-the-dark insects, rubber worms, spiders or other creepy figures • Non-Halloween treasures such as little frisbees (adorned with smiley faces), engine whistles, kazoos, tiny colorful notebooks, jokes, fortunes, friendship rings, plastic watches, glow bracelets, yarn bracelets, puzzles, ball and jacks sets, bubbles, spin tops, coins, key chains, colorful stickers, etc. Dr. Marlene B. Schwartz, deputy director of the Rudd Center for Food Policy and Obesity at Yale University, has been handing out toys for the past five years at her home near New Haven, C.T., and has had only one complaint. “Only about one child out of 500 trick-ortreaters ever wanted candy instead of toys,” says Dr. Schwartz, the principal investigator for a Yale study which found that half of 3- to 14-year-old trick-ortreaters skipped the sweet stuff and reached for a toy instead.
Consider making the switch in your household. Halloween treats and treasures can be handmade items and need not be purchased. For those who enjoy crafts and art projects, and for a green Halloween, consider making gifts out of recycled and natural materials. This can be easy, fun and inexpensive — not to mention, an opportunity to spend time with a child by making something together. There are a variety of age-appropriate options including: beaded or macramé jewelry, origami creations, recycled paper note pads, or something from any number of fun craft kits available at art and hobby stores. If you feel passionately about giving out a more traditional treat, but want to keep it healthy, there are a lot of options. Here are just a few ideas. • unsweetened fruit leather • Glee Gum “minis” • packets of instant cider • raisins in little boxes (though high in natural sugar, raisins are preferable to candy) • unsweetened apple sauce snack packs • unsweetened organic juice boxes • shelled sunflower seeds, dried fruits or unsalted, unsweetened almonds or soy nuts (avoid peanuts or tree nuts such as walnuts and cashews, as many children are allergic to them) • honey or agave sticks (not to be given to children under the age of two) Celebrate Halloween this year safely and healthfully. Explore fun and creative activity ideas and think outside the candy box. A good book for ideas is 52 Tricks and Treats for Halloween, by Lynn Gordon. Offer small gifts, like the ones mentioned above, that children can play with again and again. Make sure to provide healthy treats that will nourish New Mexico’s kids.
healthy alternatives
NOT SO SWEET!
allowable amount of glyphosate residues on sugar beet roots by an incredible 5,000 percent. Farmers planting GE sugar beets are told they may be able to apply the herbicide up to five times per year. Sugar beets are grown on 1.4 million acres by 12,000 farmers in the U.S. from Oregon to Minnesota. In the Journal of Pesticide Reform, Vol. 108, researcher Caroline Cox writes: “Glyphosate containing products are acutely toxic to animals, including humans. Symptoms include eye and skin irritation, headache, nausea, numbness, elevated blood pressure, and heart palpitations. The surfactant used in Round-up is more acutely toxic than glyphosate itself¨; the combination of the two is yet more toxic. “Given the marketing of glyphosate herbicides as benign, it is striking that laboratory studies have found adverse effects in all standard categories of laboratory toxicology testing. These include medium-term toxicity (salivary gland lesions), long-term toxicity (inflamed stomach linings), genetic damage (in human blood cells), effects on reproduction (reduced sperm counts in rats; increased frequency of abnormal sperm in rabbits), and carcinogenicity (increased frequency of liver tumors in male rats and thyroid cancer in female rats).” “In studies of people (mostly farmers) exposed to glyphosate herbicides, exposure is associated with an increased risk of miscarriages, premature birth, and the cancer non-Hodgkin's lymphoma.” (For the complete study go to http://www.mindfully.org/Pesticide/ Roundup-Glyphosate-Factsheet-Cox.htm). Poll after poll demonstrates that Americans want GE foods labeled and restricted. The actions of the FDA and the EPA will expose millions of consumers to much higher amounts of this toxic herbicide. Candy companies like Hershey's are urging farmers not to plant GE sugar beets, noting that consumer surveys suggest resistance to the product. In addition, the European Union has not approved GE sugar beets for human consumption. The Interfaith Center on Corporate Responsibility (ICCR) is a coalition of nearly 300 faithbased investors with over $100 billion in invested capital. It has called on 63 companies to refrain from planting and using the GE beets and sugar and launched a web-based campaign against the planting of GM sugar beets during the spring 2008 planting season. The campaign, at www.DontPlantGMOBeets.org, claims that allowing GM sugar into the U.S. food chain would affect thousands of the most widely consumed products in the U.S. Among the companies being targeted by the ICCR are McDonald's, Campbell Soup, Kellogg, Kraft Foods, Sara Lee and PepsiCo.
co-op news
October 2008 6
Co-op Tune Up:
ADJUSTING OUR SPARK (PLUGS) aka the Annual Board Retreat BY TAM SAIMONS, BOARD OF DIRECTORS ne of the most supportive things about being on the board of La Montanita Co-op is that so many opportunities are made available to us to learn and develop our skills as board directors throughout the year. La Montanita has the resources to educate its board, and directors have the chance to attend trainings in exotic locations like Tucson, Sacramento and Portland where food co-op board directors and management get together and learn how to be better at board work in order to serve the membership and get to the outcomes we want.
O
In early September, the board had its annual retreat in Albuquerque. Our personal trainer from the Cooperative Development Service, Mark Goehring, rode his bicycle from Vermont to Albuquerque (actually, he brought it in a bike case on the plane). He guided us through various arduous, mind-bending exercises designed to help clarify the way we think about the work that we do on the board. In the retreat we deepened our understanding of what the role of the board is and how the board relates to the general manager and to the entire membership. We talked about ways to reach the membership, and how to bring awareness of how the board governs the organization to the member level, so that member/owners understand something about how the entity they own is run, on what values and with what processes. It all helps build a sense of teamwork. We were fortunate this time to have three members of the senior management staff in the retreat, including Terry Bowling, the Co-op’s General Manager, Edite Cates, Marketing Director, and Robin Seydel, the Co-op’s Membership Coordinator. Their contributions were all the more valuable given the fact that they all gave up an entire Saturday for a so-called “retreat” that essentially gave them a six-day workweek. Their presence was helpful to the board and the collaborative work we did will help us develop our roles more effectively.
Classical Homeopathy Visceral Manipulation Craniosacral Therapy
MARY ALICE COOPER, MD St. Raphael Medical Center 204 Carlisle NE Albuquerque, NM 87106
505-266-6522
LOCAL SALE ITEMS SHOP LOCAL & SAVE Santa Fe Cider Santa Fe, NM ORGANIC SPARKLING APPLE CIDER 12 OZ. SALE $2.29
Rudi’s Organic Bakery Boulder, CO ORGANIC WHOLE WHEAT HONEY BREAD 22 OZ. SALE $3.99
One of the topics the group explored in the retreat was, “Taking the Cooperative Economic Model Seriously.” It was one topic among several we came up with where we went through a process to inquire how durable a topic it is and how we would study and act to develop further understanding and clarity about the topic.
Co-op Economics: The Real Deal for Social Change! Co-op VALUES The co-op is the real deal if you are talking about making societal change authentic in as simple a way as buying your daily bread, meat and vegetables. There is voluntary and open access to membership. Members exercise economic participation and can rely on the fact that the organization adheres to certain values that are cooperative values, like solidarity, honesty, social responsibility and concern for community. These are values that are hardly touted in the conventional marketplace; and if they were, there would be a lot more of the type of community we have at the Co-op stores and a lot less of the indifference, greed and exploitation of consumers that is rife in the retail world. La Montanita happens to be about food but the cooperative model is an alternative template to the corporately held, shareholder-based model of the grocery store (or day-care or utility company or credit union) that could be used for any business enterprise. A co-op’s ethical standards set it apart from the rest of the pack, in addition to the fact that the business entity is owned by the members. The members elect the board of directors and the board governs the co-op with a variety of tools while giving latitude to the General Manager, as long as he or she reasonably interprets the policies created by the board. Steering the MEMBER’S SHIP It seems that most member/owners don’t really want to delve into the behind-the-scenes activities that make La Montanita so much more than just a place to get fresh, clean, fair food and products.
MEMBERSHIP IS
That being said, part of our job as board directors is just that; how to encourage owners to get a little taste of what it means for us to be a co-op and how we’re fundamentally different than any other entity in the area as an economic model. I guess we’re all a little like two year olds trying a new food. When two year olds try new things to eat, parents learn to start with small quantities because less has to be picked up off the floor if the taste is not, shall we say, desired. It’s kind of the same thing with co-op member engagement, not to equate co-op members with two year olds in any way, shape or form, but there’s a whole range of options for member engagement, including the option to engage very little. Some people just want to shop at the Co-op. They don’t want to sign petitions or read the minutes of the board meetings or know what policy governance is, and that’s fine. We don’t make people buy ten pounds of quinoa if they only want half a pound. Members can have as much or as little of membership and participation as they want.
B
eing on the board is one option that Coop members have to be more active in the navigation of this vessel that we call La Montanita and to delve into the “behind-thescenes” of what makes it work. It is indeed a “membership” that requires skill and a process of thinking ahead to make sure the Co-op stays profitable financially and has societal benefit. For example, in the regional Food-Shed Project we are benefiting hundreds of local and regional farmers while providing fresh, fair and local food to our members/ shoppers; in the Community Capacity Building Program we support the efforts of a wide variety of hard-working organizations and public schools with volunteer energy. The board always has to be asking questions about whether we are meeting the needs of the membership, what are those needs and what would it look like to actualize them. The Co-op’s support of board development activities, such as this retreat, helps the board sharpen our tools to accurately set the course of La Montanita. It ensures that it is, in fact, on course and sparks our thinking on a variety of important Co-op related issues. Being on the board has many perks as well. The travel to exotic locations for one but even more so, how Deli Manager Bob Tero and his crew totally spoil us with the most amazing meals. The best perk of all, though, is the cool work we get to do on behalf of the membership in order to change the world for the better and be part of an effort to transform the way business is done. We are claiming economic empowerment to control some of the most basic human needs that sustain life right here in our own community.
OWNERSHIP
MOVED RECENTLY? UPDATE YOUR
ADDRESS!
For your Board Elections Ballot and Patronage Refund Mailings. If you have moved recently please let us know your new address. The Board of Directors is once again in the process of deliberating this year’s patronage refund. Each year we do our best to ensure all members get their refund. In order to get your patronage check in the most timely fashion we depend on you, our members, to keep us updated as to your most current address. As our fiscal year has ended, we will no longer be able to cut replacement checks for last years’ patronage refund amounts. As noted in all our Co-op patronage member education materials, by law 90 days after patronage checks are sent, unclaimed patronage refunds are donated to worthy organizations throughout our communities. A few examples include, KUNM Public Radio, KSFR Public Radio, the public schools
participating in our Gallup School Gardens Project, Cooking with Kids Project at Gonzales Elementary in Santa Fe and other important community projects. Please be sure we have your current address so we can get your patronage refund check to you in mid-December. You then have the option to cash or donate your check as you wish. Please call or e-mail Robyn at robins@lamontanita.coop or call 217-2027 in Albuquerque or 877-775-2667 toll free with your new address so we can be sure to mail your patronage check to your current address. UPDATE YOUR ADDRESS TODAY—DON’T LET YOUR PATRONAGE REFUND GET LOST IN THE MAIL Thanks for your help. Your Co-op Membership Department
Blue Sky Santa Fe, NM BLUE SKY GINGER ALE 12 OZ. SALE $1.99 A SIX PACK
Tijeras Organic Alchemy Albuquerque., NM TIJERAS CLARY & CUCUMBER DAILY SHAMPOO 12 OZ. SALE $7.99 VALID IN-STORE ONLY from 10/1-11/4, 2008:
NOT ALL ITEMS AVAILABLE AT ALL STORES.
OCTOBER SPECIALS WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE? Contact Eli at eli@lamontanita.coop
OCTOBER is MEMBER APPRECIATION
VOLUME
Watch your home mailbox for your volume discount shopping coupon. Bring it to any Co-op location during the month of October and get up to 20% off one shopping trip! The more you spend the more you save!
Up to 20%!!! $0.00-$74.99: get 10% off $75-$149.99: get 15% off $150 + : get 20% off!
DISC C O U NT S H O P P I N G M O N T H !
co-op news
October 2008 7
THE INSIDE MEMBER SURVEY RESULTS I recently finished analyzing the member survey and comparing this year’s data to last year’s information. There are several similarities between the two years. The one similarity that stood out most for me was that overall our members love shopping at La Montanita but felt the prices were a little high. There have been many factors that have caused our prices to increase over the past year. What are these factors? Like all retailers we are subject to price increases by our suppliers. This past year has been especially difficult for retailers and suppliers alike. The biggest factor was the increase in fuel prices. All of our suppliers were forced to increase the fuel charge for delivery. Some suppliers have been forced to increase this cost more than once during
CASA LOS
SCOOP
the year. The cost of fuel has caused a chain reaction that has affected all parties in the distribution system down to the farmer/grower. In over 30 years in the food business I have never seen the volume of price increases that we have experienced this past year. Our pricing department is working overtime to keep up. We are also working diligently to secure deals and reduce costs to bring the highest quality products at the best price possible. I will be discussing this and other member survey results in further newsletters.
Calendar of Events October is Member Appreciation Volume Discount Month! 10/19 2nd Annual Matanza at Historic Hubbell House, pg.2 10/21 BOD Meeting, Immanuel Church, 5:30pm 10/25 Annual Membership Meeting and the GAR EVENTS see pages 1-3 for more information
10/27 Member Engagement Committee, CDC, 5:30pm TBA Finance Committee Meeting, CDC, 5pm s
If you ever have a concern, comment or just want to know about any issue, please e-mail me at terryb@lamontanita.coop, or I can be reached by phone at (505) 217-2020. Thanks for your continued support of the Co-op. Terry
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.
ARBOLES EARTH
Living Skills Grounded in the BY KRISTIN WHITE asa Los Arboles is a social model treatment house through Albuquerque’s Healthcare for the Homeless. It is a fitting name for the residential substance abuse recovery program: a model in which residents are responsible for program decision making and eventual transition from volunteer to paid work. Casa in Spanish means house and los Arboles, the trees. The once dry and barren yard, overtaken by weeds and covered with rocks, is emerging into a sustainable courtyard and community garden, alive and flourishing, with the help of a few good men.
C
Greg Gould teaches food and nutrition once a week to the twelve residents of Casa los Arboles: “I think of it as living skills.” Greg uses an interdisciplinary approach to teaching, incorporating field trips to local farmers’ markets and food festivals, and assigning films to watch about the cultural and social context surrounding food. The idea behind the outings is to provide opportunities for the residents to feel a part of the community. A practical, yet necessary, part of the curriculum focuses on budgeting and useful ways to stretch the food dollar at Casa los Arboles. Residents plan all of their evening meals, rotating the shopping and cooking, and eat together as a family. Ashley and J, two resident gardeners, are the force behind the emerging life at Casa los Arboles. They have become attuned to the mini-ecosystem that has materialized as a result of their efforts. Before planting in April, the two worked hard to restore the parched and hardened soil and remove a creosotesoaked railroad tie obstructing a portion of the backyard. It took only six months for the seeds that J and Ashley planted to grow into edible food, flowers and herbs – pretty amazing! Microintensive urban gardens are used to contain the vegetables. Their protective covers are provided by Chuck O’Herron-Alex from Veggiegrower Gardens. Containers and seeds have been generously and graciously donated by local businesses; and
the soil and mulch by Cuatro Puertas, a NM nonprofit. Vegetables are rotated depending on harvest time for a balanced nutritional approach. At the time of my visit, tomatoes, zucchini, Serrano and Habanero peppers, cucumbers, melons, pumpkins, turnips, garlic chives, basil, rosemary and edible flowers were ready, or nearly ready, to pick and eat. The earnest efforts put forth by J and Ashley have transformed and nurtured more than the earth: “The feedback mother earth has given me has been tenfold,” says J. Ashley agrees; he explains that planting a garden has enabled him to ground himself and provide a solid foundation from which to grow and develop. Both men come from unstable upbringings. It’s interesting how mother earth can be the same: unpredictable and ever-changing. Learning to adapt and accommodate for unforeseen changes is one of the lessons J has learned through gardening. Though the two come from different backgrounds –Ashley, a former professional grower and J, a prop designer and fabricator – they have developed the necessary patience, tolerance, diligence and consistency to work together for the good of the household. Ashley, who let go of gardening and those roots from the past before coming to Casa los Arboles, has found fulfillment in reconnecting with those skills. He states that learning to master something has been a source of gratification, giving him peace of mind and the ability to feel good about something in which he has invested time and energy. As an artist, J appreciates the flow and unity he is able to create. Healthcare for the Homeless has helped many people, like J and Ashley, overcome insurmountable odds. “This place is amazing, nothing shy of a miracle,” affirms J. Foodologist Greg Gould explains the friendships that are formed through the united efforts of growing and preparing food: “When people cook together, it’s a form of communication and affection.”
Call Eli for a free estimate. 505.304.7591
GALLUP SCHOOL
PARTNERS PROJECT
So far things are looking good for the GALLUP SCHOOL PARTNERS PROJECT. Both Juan de Onate and David Skeet Elementary Schools have planted their Veggiegrower micro intensive gardens.
And since a picture is worth a thousand words take a gander at the GALLUP KIDS planting their seedlings in their year round gardens. SPECIAL THANKS to Dan Schuster of Botanical Interests for seeds.
CO-OP Food-Shed
PROJECT
Co-op Recycling Program:
Volunteers Needed! Thanks to a team of dedicated volunteers led by Sarah Wilkinson, La Montanita Co-op has been recycling all our store’s recyclable items. She coordinates all the activities of the team of volunteers that pick- up all the store’s recyclables several times a week and take them to the appropriate center. A few of our dedicated team members have had to move on and we are currently looking for a few dedicated volunteers to help with this project. A very special thanks goes out to Mike Hyde for doing more than his share during this transition period. Recycling team volunteers receive 18% discount for their time (three cards for three hours even if it does not take the full three hours each week) and mileage paid at the current IRS rate of $.585/ mile. For more information contact Robin at robins@lamontanita.coop, or call her at 217-2027, or contact Sarah directly at: pea cepalsarah@gmail.com.
EARN AN 18% DISCOUNT!
Bringing together local farmers and Co-op shoppers for the best in fresh, fair and local food!
BUYLOCAL SHOP CO-OP !
kitchen magic HALLOWEEN MAGIC in the
KITCHEN
Create some magic in the kitchen with your family and friends this holiday season. There’s something here for everyone, whether you celebrate Halloween or not. The following include Halloween-themed recipes, a variety of baked treats and warming soup for the fall. (Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce, qt. = quart)
Haunted Forest Platter 3 stalks of broccoli 3 medium beets wood toothpicks 3 hard-boiled eggs assorted vegetables such as cherry tomatoes, pea pods, kohlrabies, radishes, sweet red peppers, sweet yellow peppers, shredded carrot, ripe olives, pimiento-stuffed olives, and/or tiny sweet pickles 1 oz. spaghetti, cooked and drained pinch of spirulina powder (available in bulk), for food coloring To make a haunted forest, first create trees. Cut bottoms from stalks of broccoli to make 6-inch broccoli trees. Slice beets about 1/2 to 3/4 inch thick to make a base for broccoli trees. Break wood toothpicks in half. Insert three to four toothpick pieces into bottom of each broccoli stalk and then insert into a beet slice. Stand broccoli upright. Cover to keep moist.
To make egg ghosts, use a small knife or 1/2-inch aspic cutters to hollow out eyes and mouths to form a face. Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired. Cover to keep moist. Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives and radishes. Place broccoli trees on serving platter. Cover surface of platter with shredded carrot. Hide egg ghosts in forest along with creepy creatures. Scatter piles of vegetables such as pea pods, beet slices, kohlrabi slices, olives, pickles and/or any other desired vegetables. Add strips of red pepper to the broccoli branches. To make moss, add a pinch of spirulina to a small amount of water in a medium bowl. Add cooked spaghetti and let stand about 5 minutes to let the color absorb. Drain and place over broccoli trees. Keep platter covered until serving time. If necessary, spritz platter with water to keep it moist. Halloween Booo-tatoes This makes a great lowfat Halloween side dish. Makes about 10 ghosts. 2 C chopped white potatoes, peeled 1/8 C 2% reduced fat milk 1/2 garlic clove, crushed 1 T cream cheese 1 T shredded cheddar cheese 1/4 t salt 1/8 t pepper 1/2 19oz. can black beans, drained Place potatoes in large sauce pan, cover with water, and bring to boil. Reduce heat to low. Cook for about 15 minutes or until soft. Drain water and add milk,
October 2008 10
cream cheese, cheddar cheese, salt and pepper. Mash with a potato masher or beat with an electric mixer until creamy.
version uses butter, raw sugar and honey instead. These ingredients are more wholesome and nutritious than corn syrup.
Scoop potatoes into a pastry bag (or plastic freezer bag, with a corner snipped) without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright about 3 to 4 inches high. Press two similar sized black beans into each ghost's head to create eyes.
1/4 C (1/2 stick) unsalted butter, plus more for baking sheet 1/2 C packed light-brown sugar 1/4 C honey 3/4 C fresh pumpkin seeds, rinsed well, dried and toasted
Just before serving, warm the ghosts in an oven preheated to 350 degrees F for about 5 min.
Preheat oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet; set aside. Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil.
Baked Cinnamon Apples This tasty treat is less messy than bobbing for apples or sticky caramel apples. For a tart and crunchier taste, use green apples. For a sweeter, richer flavor choose a red baking apple, such as Rome. 4 T unsalted butter, room temperature 1/4 C raw, brown sugar 4 small apples, halved lengthwise, seeds and stems removed 1/2 t ground cinnamon 4 cinnamon sticks Preheat oven to 350 degrees F. Melt butter in a large ovenproof skillet over medium heat. Stir in sugar, ground cinnamon and cinnamon sticks. Place apples in skillet, cut sides down. Transfer skillet to oven. Bake apples until tender, about 12 minutes. Place 2 apple halves in each serving dish, cut sides up, and drizzle with butter mixture from skillet. Garnish with cinnamon sticks from skillet. Serve warm. Pumpkin Seed Brittle Most brittle is made with corn syrup, which is not a healthy ingredient. This
by Josh White
Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces. Ghosts on Broomsticks These ghostly treats are likely to magically fly away as soon as you serve them! 5-6 packages of fruit leather 14 thin pretzel sticks (2 to 3 inches long) 2/3 C white vanilla chips, melted 1 1/2 t miniature semisweet chocolate chips (52 chips) Line a large cookie sheet with waxed paper or parchment paper. With kitchen scissors, cut 3/4-inch-long fringe on one long side of fruit leather. Cut fringed leather into 2-inch pieces. To make each "broomstick," wrap piece of fringe around one end of pretzel; press to seal. Place "broomsticks" on waxed paper-lined cookie sheet.
kitchen magic Drop rounded 1/2 teaspoonfuls of melted white vanilla chips crosswise onto pretzels; shape to resemble "ghosts" seated on "broomsticks." Press 3 miniature chocolate chips into each "ghost" for eyes and mouth. Let stand at room temperature for about 45 minutes or in freezer for about 5 minutes or until set. Peel candies from waxed paper. Makes 14 candies. Wheat-Free Halloween Cookies Barley flour and spelt flour substitute well for wheat flour in most recipes. You can use dried cane juice or date sugar instead of sugar. Date sugar is a naturally produced sweetener that can be used in baked goods. It is simply dried and ground dates, truly a whole foods sweetener! 1 C barley flour 1 C spelt flour or kamut flour 1/2 t baking soda 1 t cinnamon 1/2 t ginger 1/4 t nutmeg 1/4 t allspice 3/4 C pureed, cooked pumpkin, winter squash or sweet potato 3/4 C dried cane juice or date sugar 1/2 C apple butter or plain yogurt 2 T cold-pressed vegetable oil Preheat oven to 350 F. Combine flours, soda, cinnamon, ginger, nutmeg and allspice in a mixing bowl; set aside. In a separate bowl, combine pumpkin, dried cane juice (or date sugar), apple butter (or yogurt) and oil. Add wet ingredients to dry mixture. Lightly oil a cookie sheet and drop by tablespoons onto cookie sheet. Bake 15 minutes. YUMMY YUM FROSTING Naturally sweet, this beautiful golden-orange frosting is used to top cookies, cupcakes, quick breads, graham crackers or gingerbread people. This recipe makes enough to frost 2 dozen cookies or a one-layer cake. 1 C mashed baked yams 2 oz. or 1/4 C softened cream cheese or soft tofu 2 t melted unsalted butter 2 T maple syrup or brown rice syrup 1 t lemon or orange juice Place yams, cream cheese, butter, syrup and juice in a bowl and cream together. Puree this mixture in a blender, food processor or with a hand mixer to a smooth, spreadable consistency. Makes 3/4-1 cup frosting. For babies 6 months and older, reserve some extra baked yam. Mash well and serve.
October 2008 11
1/4 t ground ginger 1/4 t nutmeg 1/2 t allspice (or pumpkin pie spice) 1/2 t curry powder (mild or hot), to taste dash of sea salt and freshly ground pepper, to taste 1 14.5-oz. can pumpkin (or 2 heaping cups fresh, peeled and cubed) 1 medium sweet potato, peeled, cubed 6 C vegetable broth 2-3 T dry sherry, if desired 1/2 to 1 C coconut milk (or plain non-dairy milk), to taste lime zest for garnish
T olive oil medium onion, diced medium carrots, peeled, chopped celery stalks, chopped
Louise Miller, MA LPCC NCC Psychotherapy louise@louisemiller.org www.louisemiller.org
Phone (505) 385-0562 Albuquerque, NM
11th Annual Maize Maze!
Made in the Shade
In a heavy soup pot, heat the olive oil over medium heat, and sauté the onion for about 5 minutes until softened. Add the chopped carrots and celery, and stir in the spices. Lower heat and gently cook for about 10 minutes, careful not to brown the onions.
August 30th-November 2nd volunteer and receive a Maize Maze t-shirt and Maze entry ticket Contact 999-1258 for details
Add in the pumpkin, sweet potato, vegetable broth and sherry; stir together. Cover and bring to a slow simmer, cooking the soup for about 25-35 minutes until the vegetables are very tender. Remove from heat, and puree the soup with an immersion hand blender right in the pot; or puree in batches in a blender or food processor (carefully ladle the soup into a blender not more than half full, cover tightly and puree the soup until it is smooth and creamy; return the puree to soup pot). Taste and adjust the seasonings. Return the pot to low-medium heat. Stir in the coconut milk and blend till smooth. Warm through for ten minutes. Serve in festive bowls, with a sprinkle of lime zest. Serves 6.
The following recipes have been adapted and reprinted from the following sources: www.meninaprons.net www.theorganicreport.com www.marthastewart.com http://vegkitchen.com www.bettycrocker.com www.care2.com http://glutenfreegoddess.blogspot.com/2007/11/ pumpkin-sweet-potato-soup.html
THERAPEUTIC MASSAGE & BODYWORK
NARA SHEDD NTS, CLMA, LMT 5917 CORE SYNCHRONISM ~ POLARITY ~ REFLEXOLOGY SWEDISH ~ MYOFASCIAL RELEASE MOVEMENT ANALYSIS
505.975.4823 WWW.BODYTELLINGSTUDIOS.ABMP.COM
The Harwood
presents
Open Studios
Friday October 3rd, 6-8 pm
fresh fair
&LOCAL
we glow in your dark
Pumpkin-Sweet Potato Soup Use fresh or canned pumpkin or winter squash. 2 1 4 2
Personal Growth Childhood Trauma • Illness Drugs/Alcohol • Loss Women’s Issues
~ 1114 7th St. NW ~ (505) 242-6367 ~ www.harwoodartcenter.org
AT YOUR
CO-OP!
Quantum Finishes, L.L.C.
Body-Centered Counseling
the Best
SQUASH
from our regional
floors countertops decks patios trim walls
Food-Shed Long Lasting Designer Colorants and Finishes for All Natural Surfaces
Integrated Counseling, Therapeutic Bodywork and Movement
Penny Holland M.A., L.P.C.C, L.M.T.
505-265-2256 LPCC Lic. 0494, LMT Lic. 1074
AT YOUR
CO-OP!
505 907.8891 info@quantumfinishes.com www.quantumfinishes.com
consumer
news
October 2008 12
Nano Products in food and Body Care
Nanotechnology: new properties new risks ENHANCED TOXICITY
L
ike Yogi Berra said, “it’s déjà vu all over again.” The Food and Drug Administration is once again holding an “information gathering” public meeting on nanotechnology, a powerful new technology for taking apart and reconstructing nature at the atomic and molecular level. FDA held the same meeting two years ago, in autumn 2006. Many products that contain unlabeled nanomaterials, including food and food packaging products, were already on market shelves. Now, two years have passed since that meeting and the agency’s continuing stance can be aptly summarized as “all talk, no action” as consumers unwittingly continue to use products that contain nano-particles without appropriate labeling for free choice. New nano-products continue to come to market, at an average of four to five a week. Unfortunately nano-products are still treated by FDA like any other product or product ingredients; yet scientists agree that nanomaterials are fundamentally different substances that create new and unique risks to human health and the environment and need new forms of safety testing.
Action Alert! COMMENT PERIOD! VOICE YOUR CONCERNS DEADLINE: OCTOBER 24 A public comment period is open now through October 24, 2008. Take action now! Send a letter to the FDA . Below are some talking points. Subject: Docket No. 2008-N-0416 and Docket No. 2006P-0210. Division of Dockets Management (HFA305). Food and Drug Administration, 5630 Fishers Lane, Room 1061, Rockville, MD 20852. Comments on Docket No. 2008-N-0416 and Docket No. 2006P0210 (FDA regulation of nanotechnology materials; public meeting) • Hundreds of consumer products containing manufactured nanomaterials are already available on U.S. market shelves, including food and food packaging products, sunscreens and body care products. New nanomaterial products are coming out at a rate of four to five a week. Industry analysts estimate that there are between 150-600 nano-foods and 400-500 nano-food packaging products already on market shelves worldwide.
• In the absence of labeling, public debate or laws to ensure safety, products created using nanotechnology have entered the food chain. Millions of dollars are being spent by government and industry to apply nanotechnology in areas of food processing, food packaging and agricultural production. • Scientists have found that the fundamental properties of matter can change at the nano-scale, creating physical and chemical properties distinct from those of the same material in bulk form. We know that the new properties of nanomaterials also create new risks, like enhanced toxicity, introducing new risks to human health and the environment.
• Nanoparticles can gain access to the blood stream following ingestion. Once inside the body, the supertiny size of these materials gives them unprecedented mobility and access to the human body; they can access cells, tissues and organs that larger particles cannot. The length of time that nanoparticles remain in organs and what dose may cause harmful effects remains unknown. • The FDA must discontinue policies that allow the use of these potentially hazardous nanomaterials into our bodies and into our environment until there has been adequate scientific study to ensure that we understand their risks and can prevent harm occurring to people and the environment. • Because there are no regulations to require labeling of nano-ingredients and additives in food and packaging there is no way for anyone to choose to eat nanofree. Only with labeling can consumers make educated decisions. • In light of public health and safety issues the FDA must fully support a moratorium on the manufacture of nanomaterial consumer products and the recall of products currently on the market. For an inventory of consumer products containing nano-particles go to: http://www.nanotechproject. org/. For more information on nano-technology and the complete Friends of the Earth Report: Out Of The Laboratory And Onto Our Plate: Nanotechnology in Food & Agriculture (2008), go to http://www.foe.org/ pdf/nano_food.pdf. To take action electronically go to: www.ga3.org/campaign/Nano1.
SOLAR ELECTRIC CLASS Instructor: Michael Bittman • October 18th, 2008 10am-5pm • $45-$60 sliding scale Learn the basics of solar electricity with Ampersand's off-grid system. Spend the day learning basic wiring, the components of a solar electric system including the photovoltaic panels, batteries, charge controller, inverter and breaker boxes. Grid-tied systems will also be addressed. Michael Bittman has specialized in off-grid systems since 1987. He is the Solar Electrician for Arcosanti, Paolo Soleri's Urban Laboratory. For more info or to register e-mail ampersandproject@yahoo.com or call 505.780.0535
Checking accounts
that pay you back. With DOUBLE cash rewards. Now through February 28, 2009, with a personal checking account and our Visa® Check Card, you can earn double cash rewards up to $500. Simply enroll in our Community Rewards Program and do your regular shopping. Each year we deposit your total cash rewards in your checking account; then match that amount for the community and category of your choice – all at no cost to you. Get full details at our website, www.nmefcu.org, or at any of our branch offices.
14 locations including Santa Fe 913 W. Alameda, west of St. Francis Drive (inside La Montañita Co-op)
Santa Fe 467-6000 • Albuquerque 889-7755
Member NCUA
presented by Ampersand Sustainable Living Center
gardening IS THE TIME TO
farming &
FALL
PLANT TREES BY ROBIN SEYDEL isions of the future include solar panels, wind turbines and people riding bicycles. Yet, perhaps the most important changes that will be occurring will involve plants—both planted and wild. Climate plans often include planting of trees, an admirable task, but if they are the wrong trees—the ones for today's locale but not tomorrow's—the action is probably futile. Today's models indicate major climate changes, yet the various proposed speeds of change are most likely too optimistic because the computer models do not take into consideration tipping points, of which there are many. Louise Pape, Editor, Climate Today
V
“If every American planted just one tree, the amount of CO2 in the atmosphere would be reduced by one billion pounds annually.” www.TreeNM.com “We can assume that under pressure of climate change and habitat disruption, animals will move. But plants, being rooted, can only move naturally through seeding via birds and wind, etc. Trees will migrate north and upslope. The climate of Indiana, for example, in 30 to 50 years, will resemble that of Mississippi, while today's Indiana trees will have to move to Manitoba, Canada. While every reasonable indicator suggests our forests face serious and increasingly dire challenges from climate shift, inertia within the field of conservation management results in a conflict over aims: to favor present conditions or prepare for the future? The latter would suggest wide dissemination of species into new ranges where they may become adapted over coming decades, which traditional conservation biology looks on with abhorrence. But we cannot shirk from these decisions. Change over the last 20 years has been approximately 15 miles (24km) per year northward, far more than during other climate shifts. While animals have helped move plants previously, humans may now have to fill those helper roles. There are two broad approaches-mitigation by reducing carbon emissions and sequestering carbon in plants and soils, and adaptation, including response to change by helping forests move. Tree planting should become routine for the vast majority of us. Deliberate plantings could extend the tree ranges northward.” -Peter Bane, Permaculture Activist #68, Plants on the Move, Summer 2008. For a subscription: http://www.permacultureactivist.net/ backissues/BackIssu.htm
October 2008 13 Plan Before You Plant!
5. Plant the tree or shrub slightly above the level of the surrounding soil, to allow for settling and increased soil drainage. 6. Carefully place the tree in the hole. Handle the plant by the root ball, not by the trunk. A broken ball of earth can mean a dead plant. Always remove any container before you plant. 7. While some folks believe that you should only backfill the hole, using the native soil removed from the hole, you many want to add compost, leaf mulch or other organic material if your soil is overly clay or sand. Fill the hole, and firm the soil around the plant. 8. Water thoroughly to settle the soil around the roots and to eliminate any air pockets. At the time of transa reduce planting, soak the root ball and surrounding soil. atmospheric Depending on heat and precipitation, a deep and carbon thorough watering every 7 to 10 days dramatically increases the success ratio. During colder months, bimonthly is probably enough. 9. Add 4 to 6 inches of mulch around the base of Given the above quotes it’s obviously time to get newly planted trees This helps to keep down weeds and conserve soil planting. Most of us think of early spring as the time moisture. Use pine bark, compost, grass clippings, or leaves. Keep to plant but really fall, with it’s reduction in extreme mulch away from the trunk. heat and increased moisture, is the perfect time to 10. Do not fertilize your tree or shrub after planting. Use organic plant trees. While the above ground portion of the fertilizers not chemicalized ones. Kelp powder or tea, compost teas, tree goes into dormancy, the roots grow any time guano, fully composted manure are wonderful as side dressings in the soil temperature is 40 degrees or warmer; a temthe spring. perature that may hold until early November or 11. You may need to protect your newly planted fruit trees from later in New Mexico. The fall months without the hungry pests like rabbits and deer, or rambunctious puppies until stressors of heat, spring winds, drought, flowering they are large enough to survive attacks from animals. A circle of and fruiting are the perfect time to plant trees as it hardware cloth or other protection encircling the base can help with allows the root systems time to get established. The tree survival. tree can then take advantage of a stronger more
plant tree:
developed root system for spring growth. Here are a few tips adapted from Dr. Douglas F. Welsh, Professor and Extension Horticulturist, University of Texas: 1. Fall is the optimum time to plant balled and burlapped trees and shrubs. Remember however, all bare root plants, including roses and pecan and fruit trees should be planted in late winter when they are completely dormant. 2. ‘Plan before you plant’ is always a good rule of thumb. Will the tree adapt to your soil? Is it drought tolerant? Will it provide both shade and a food crop? 3. Plant fruit tree clusters far enough apart to allow the trees to grow to maturity without crowding each other. You may want to plant fruit tree clusters near active beehives to assist with the pollination of your trees. You should also purchase more than one variety of fruit tree and plant fruit tree clusters by alternating the varieties to maximize fruit production and the quality of fruit 4. Dig a hole large enough in diameter so that the root system has at least six inches of clearance on all sides. The root ball should rest on a solid soil foundation, so don’t dig the hole much deeper than the ball.
THE BUZZ:
BEE DIE OFF AND PESTICIDES NRDC Sues for Public Records on
BEE MYSTERY
I
n late August The Natural Resources Defense Council filed a lawsuit to uncover critical information that the U.S. government is withholding about the risks posed by pesticides to honey bees. NRDC legal experts and a leading bee researcher are convinced that the US Environmental Protection Agency (EPA) has evidence of connections between pesticides and the mysterious honey bee die-offs reported across the country. The phenomenon has come to be called “colony collapse disorder,” or CCD, and it is already proving to have disastrous consequences for American agriculture and the $15 billion worth of crops pollinated by bees every year. In 2003, EPA granted a registration to a new pesticide manufactured by Bayer CropScience under the condition that Bayer submit studies about its product’s impact on bees. EPA has refused to disclose the results of these studies, or if the studies have even been submitted. The pesticide in question, clothianidin, recently was banned in Germany due to concerns about its impact on bees. A similar insecticide was banned in France for the same reason a couple of years before. In the United States, these chemicals still are in use despite a growing consensus among
bee specialists that pesticides, including clothianidin and its chemical cousins, may contribute to CCD. In the past two years, some American beekeepers have reported unexplained losses of 30-90% of the bees in their hives. According to the U.S. Department of Agriculture (USDA), bees pollinate $15 billion worth of crops grown in America. USDA claims that one out of every three mouthfuls of food in the typical American diet has a connection to bee pollination. As the die-offs worsen, Americans will see their food costs increase. Despite bees’ critical role for farmers, consumers and the environment, the federal government has been slow to address the die-off since the alarm bells started in 2006. In recent Congressional hearings, USDA was unable to account for the $20 million that Congress has allocated to the department for fighting CCD in the last two years. More information can be found at NRDC’s www.BeeSafe.org web site. The Natural Resources Defense Council is a national, nonprofit organization of scientists, lawyers and environmental specialists dedicated to protecting public health and the environment.
community
forum
October 2008 14
environmental action
sustaining the river and the bosque
Make a Difference Day, October 25th Make a Difference Day is a national day of community service held annually at the end of October. Each year, volunteers throughout Albuquerque work to help improve the quality of life in our community through service projects.
DIA DEL RIO
BY KENT SWANSON, ASSOCIATE PLANNER, CITY OF ALBUQUERQUE OPEN SPACE DIVISION urs is a city of contrasting landscapes, with vast desert scrublands giving way to the lush river forest of the Rio Grande bosque, and piñon/juniper foothills leading to the majestic Sandia Mountains. These special places help to define who we are as a city. During the month of October, join the City of Albuquerque Open Space Division and other local organizations for two special events that serve to celebrate and protect our unique landscapes.
O
Dia del Rio, October 18th This year the Open Space Division and REI will host the 14th Annual Dia del Rio Celebration. Join us for a variety of conservation projects that nurture and protect the bosque and river, including: trail work, graffiti removal and trash clean up. There will be activities appropriate for all ages, so bring the whole family! During the event you can also enjoy educational tables from area organizations working to protect and enhance the Rio Grande and bosque. WHEN: Saturday, October 18, from 8:30am-1pm. Arrive early for sign in and snacks provided by La Montanita Co-op and our other generous sponsors! WHERE: Rio Bravo Riverside Picnic Area. Take Rio Bravo Blvd.
Help maintain our shared spaces
west from Broadway. Before the bridge turn right onto Poco Loco Rd. and follow it directly west into the parking area. BRING: Gloves, sun protection and plenty of water. REGISTER: Pre-registration is recommended. Stop by REI at 1550 Mercantile Ave NE or call 247-1191. The first 80 people to pre-register will receive a free t-shirt the day of the event, courtesy of REI! Have a raft or canoe? Boaters are also encouraged to participate and help clean trash from the river. (Boaters must follow New Mexico State Parks boating regulations. Call 1-888-NMPARKS for more information.) Do you have a favorite area of the bosque you’d like to clean up during Dia del Rio? Call us and we’ll provide the trash bags and haul out the trash at the end of the day! Call 452-5200 or email kswanson@cabq.gov to organize your cleanup.
Member of International Society of Arboriculture and Society of Commercial Arboriculture ISA Certified, Licensed & Insured
232-2358 www.EricsTreeCare.com ericstreecare@earthlink.net
FALL
Schedule Firewood/ Mulch Delivery And Pine Tree Pruning Nov.-Feb.
SERVICES • Fruit and Shade Tree Pruning • Technical Removal • Planting • Cabling & Bracing • Fertilization • Root Rehabilitation Services
The Open Space Division and our partner organization the Nicodemus Wilderness Project participate in Make a Difference Day by organizing a variety of conservation activities that take place at the Piedra Lisa Open Space located at the east end of Candelaria. Projects include trail maintenance, trail building, trash cleanup, graffiti removal, etc. This day of spirited volunteerism is an enjoyable event for the whole family. Join us at 8:30am at the parking area east of Tramway on Camino de la Sierra, just south of the east end of Candelaria. Projects wrap up around 12:30pm. The Nicodemus Wilderness Project is a worldwide organization based in Albuquerque and the adopters of the Piedra Lisa Open Space. Their mission is "to protect wildlife and our environment and to build future conservation leaders by engaging youth in environmental stewardship projects worldwide". Their program helps to elevate young people (especially at-risk and low-income kids and teens) into leadership roles by engaging them in environmental stewardship projects. For more information see www.wildernessproject.org. For more information about Make a Difference Day please call 452-5200 or email jsattler@ cabq.gov.
2008 NEW MEXICO WILDERNESS CONFERENCE
WOMEN SPEAK: Terry Tempest Williams and Others
Finding Beauty in a Broken World BY TISHA BROSKA he 2008 New Mexico Wilderness Conference will be a little different from years past. The conference will feature predominately women guest speakers, with Terry Tempest Williams giving the keynote address. Terry Tempest Williams has been called "a citizen writer," a writer who speaks out eloquently on behalf of an ethical stance toward life. A naturalist and fierce advocate for freedom of speech, she has consistently shown us how environmental issues are social issues that ultimately become matters of justice. Terry Tempest Williams’ new book, Finding Beauty in a Broken World, will be released just in time for the conference.
T
Mary Beath, a local Albuquerque author, illustrator and naturalist, will also be speaking at the event. Her book of poetry, Refuge of Whirling Light, received the Wrangler Award for Poetry. Her latest book, Hiking Alone: Trails Out, Trails Home, is a collection of personal essays described as “...generous sharings of a multi-faceted, intelligent mind... a courage-instilling book.” Linda Rundell, State Director for the Bureau of Land Management in New Mexico, will also speak about the agency’s role in protecting Wilderness. Roberta Salazar, Executive Director of Rivers and Birds, will be presenting a special workshop focusing on birds in New Mexico. Roberta has worked for over 18 years as a Wildlife Biologist and educator. Her passion for her cultural roots and natural heritage here in New
Mexico, combined with her professional understanding of nature, inspired her to found Rivers and Birds. Roberta believes that, for a healthy, peaceful future, we must all, children and adults alike, understand and strengthen our sense of self in relationship to the physical world around us. Throughout the conference, participants will have a choice of three different workshops during each break out session. Special Workshop sessions by Robert Bawol of Laughing Waters Nature and Awareness School will offer a powerful and highly practical synergy of awareness, wilderness, herbal and qigong/ energetic skills, developed through decades of intense wilderness and international journeys. His workshops include Basic Energetics of Wilderness Awareness and Solar, Celestial and Energetic Navigational Skills. Additional workshops will be presented by New Mexico Wilderness Alliance staff including: Building Community for Wilderness with land grants and acequias and creative nature writing. The conference, held on October 11 at the Hotel Albuquerque in Old Town, from 9am to 4pm, is reasonably priced and includes a delicious lunch. We will also host a book signing period with guest speakers and a special silent auction. For more information and conference registration call 505-8438696 or go to www.nmwild.org.
WOMEN FOR WILDERNESS
25TH ANNUAL WORLD FOOD DAY TELECONFERENCE Choices for a Warm and Hungry Planet October 16, 2008 The current UNDP Human Development Report states that “climate change is the defining human development challenge of the 21st Century. Failure to respond to that challenge will stall and then reverse international efforts to reduce poverty.... Looking to the future, no country – however wealthy or powerful – will be immune to the impact of global warming.
View the national satellite broadcast, discussions of the national agenda, noted speakers on related local issues including the New Mexico Plan to End Hunger and more. A wide variety of food, hunger and environmental organizations will have educational tables. For more information and finalized schedule and location contact: Mary Oleske at (505)841-2696 or e-mail her at mary.oleske@state.nm.us.
community
forum
October 2008 15
The Horse Shelter Benefit S T O P H O R S E A B U S E !
I
t’s hard to imagine our New Mexican landscape without the added grace of grazing horses. These days, due to economic stressors, many horses, like many people, have fallen on hard times. The Horse Shelter is a not-for-profit organization dedicated to the rescue and rehabilitation of abused and neglected horses within the State of New Mexico. Located near the town of Cerrillos, a round-the-clock Barn Manager sees to the well-being of rescued horses in a facility that can house about twenty horses. First and foremost the Horse Shelter is dedicated to providing a safe, healthy and loving environment for rescued horses. They follow up on each and every report they receive of horse abuse or neglect. Additionally they provide information on proper horse care for horse owners and make every attempt to assist individuals in the care of their horses before pursuing legal action in abuse cases when it becomes necessary. Individual donors provide 75% of their funding and a dedi-
VIVA LA
cated group of volunteers assist in providing the loving care horses in their rehabilitation program so deeply need and deserve. On Saturday, October 11th, you can walk, ride or dance to help raise money for their work at their annual Barbeque and Barn Dance. Enjoy trail rides (please bring your own horse) or a walking tour of the nearby San Lazaro Pueblo with local historian Forrest Fenn; both start at 2pm. The B.B.Q. begins at 4pm. Then dance to live music by Family Coal in the Barn. Visit with their rescued horses, meet their new arrivals and have a great, fun for the whole family, time. For reservations and tickets please call 505-4716179. Other visiting hours are between 8am and 2pm, Thursday thru Monday (no visiting hours Tuesday or Wednesday). Please call 24 hours ahead of time 505-471-6179.
!
TIERRA MADRE
CELEBRATION BENEFITS NEW WALDORF SCHOOL Jimmy Santiago Baca and Hector Pimental share their art. Viva La Tierra Madre! is a harvest celebration of New Mexico, October 11th, 7-11pm, at the National Hispanic Cultural Center that benefits the new Tierra Madre Waldorf School in the South Valley. Local literary treasure Jimmy Santiago Baca will be performing the very first reading of his recently released book of poetry, Rita and Julia; guitar virtuoso Hector Pimentel and Felipe Ruibal and his Latin combo dance band Quemozo will perform. You will
oct. 1 1
also have the opportunity to bid on treasures from local artisans, businesses and restaurants during a fabulous silent auction, while sampling an outstanding menu of tapas, beer and wine.
Tierra Madre is a new Waldorf Education initiative that provides a nurturing environment that enlivens imagination, fosters creativity, stimulates intellect and instills a sense of wonder and reverence for the natural world. For more information or tickets, please contact Kay at 243-7018 or Robert at 244-3433. You can also learn more about the school at www.tierramadreschool.org.
Parade starts at 4pm at the Bernalillo Sheriff’s Sub Station (Centro Familiar and Isleta) COME IN YOUR BEST CALAVERA ATTIRE! Music, Altars, Food and Art Vendors at the Westside Community Center, 1250 Isleta sw
at the Kimo Theater • Oct 24th and 25
D
ance with cormorants in China, hang with orangutans in Borneo, and run with reindeer in Mongolia at WILD FILM, an international wildlife film festival of award-winning films on October 24 and 25 at 7pm at the Kimo Theater. This event is presented by Rivers & Birds, a nonprofit organization teaching the next generation of Earth stewards.
natural remedies
Two Locations! Nob Hill
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
Sun. Nov. 2 4-8pm
PROCESSION
FILM FESTIVAL stay healthy with
Dia De Los Muertos Marigold Parade
RECESSION
International Wildlife
Live hawks and owls will join Charlie Russell, of the feature film Edge of Eden: Living with Grizzlies. Charlie, the “Jane Goodall” of grizzlies will introduce his film and follow it with Q & A and a booksigning of his best selling book, Grizzly Heart. Tickets may be purchased at the Kimo Theater ticket office.
LA RAZA UNIDA and CAMBIO Present the 16th Annual South Valley
rivers &
birds!