Giving Thanks in
CHALLENGING TIMES BY ROBIN SEYDEL
T
hese are difficult times. First there is the litany of economic crises people everywhere are discussing: the credit crunch, inflation, rising food and fuel costs, and the loss of jobs and homes. Added to our economic woes are the dangers our young men and women face fighting in two wars and the catastrophes: floods, droughts, melting permafrost, methane bubbling up in our oceans and other climate change effects. We, our communities, nation and the world are facing some exceedingly troubling times, of that there is no doubt. Call me “Pollyanna” if you will (my daughter does so on a fairly regular basis), but rather than live in fear, or give in to hopelessness and depression, we can choose collaboration and transformation. And while my more cynical of friends (you know who you are!) say that nothing will ever really change; the collection of current crises offer opportunities for growth, cooperation and societal evolution. Will it be rough going as our culture transforms itself? You bet it will. Tougher that most of us can even imagine! Will we have to sacrifice and work harder than we ever have? No doubt! But will we be able, if we blend the wisdom of our elders with the clarity of youth, to craft a positive future for our children? I believe so! For as I look around I see the seeds of a transformed world planted throughout our community. And for this I am deeply grateful. Through good times and these more challenging ones, you, our Co-op community, have retained your commitment to the fresh, fair and local foods that our Co-op works to bring you.
This is but one of the seeds of transformation to long-term sustainability we are planting together. In the past year the number of regional farmers and local producers we purchase from Co-op-wide has risen from approximately 350 to over 500. Last year (numbers are not finalized for this year yet) we sold 4.6 million dollars worth of local food. Our shared commitment to locally produced food helps keep our local farmers on their farms producing healthy, fresh food. It keeps our green belt lands green and productive. It teaches our children where our food comes from and the tremendous effort it takes, especially in our desert climate, to produce it. It also teaches us to value the people, and hopefully inspires our youth to become the people, who make it happen. For without the next generation of farmers, who will feed us? It sequesters carbon in healthy soils and helps to reduce our carbon footprint as we create new renewable energy systems. It builds food security and regional self sufficiency.
If you attended the Co-op’s last World Cafe event, you know that it was an inspiring opportunity to build community and talk to each other about the role of La Montanita, what our values are and what matters to the membership. Better yet, it was a chance for folks to come together and talk in a focused way about the meaning and direction of the Co-op. The Co-op will provide a scrumptious dinner prior to the Cafe as well as a member discount card in appreciation of each member who participates.
But perhaps most importantly, and most hopeful for societal transformation, are the relationships we are building, the sense of community we are fostering, and the understanding of the importance of cooperation and mutual aid for our shared survival. These are the seeds of solutions, seeds of change and hope for the future. Seeds that during this harvest season we must continue to plant and for which I am deeply thankful.
seeds of
transformation
Then, too, there is the cooperative economic model itself. Our Co-op is owned by over 15,000 New Mexican households and run solely for the benefit of our local communities. It brings a higher level of integrity to the marketplace as it keeps our dollars circulating in our communities in multiples
all participants but one (an agreed-upon table host) leave to go to another table, taking their insights, questions, notes and discoveries with them. The table host welcomes the new guests (who can read notes left on the butcher paper by the previous round of visitors to the table) and briefly shares the main ideas of the previous conversation.
World Cafe FORUM An Invitation BY TAM SAIMONS, BOARD OF DIRECTORS The Co-op’s Board of Directors invites you to its second hosting of another fun and thought-provoking “World Cafe” on Saturday, November 15th, from 5-8pm at the Immanuel Presbyterian Church in Albuquerque.
of millions. This investment in local communities is our best defense in an unstable economy.
This year, we decided to structure the World Cafe event around the memorable and provocative visit of Gar Alperovitz, who spoke at the Co-op’s annual meeting on October 25th. Gar’s commentary and ideas are compelling and hold rich potential as we negotiate the troubled and uncharted territory that the country and the world currently are in.
The World Cafe format creates a coffeehouse atmosphere where groups of 4-5 people sit at several small tables. We’ll create a comfortable space where dialogue around a single question happens simultaneously at several tables and progresses through several rounds. A round of conversation lasts for 2030 minutes and when the time ends,
VISUALIZE THE FUTURE OF OUR
COOPERATIVE ECONOMY
The World Cafe format is one that has been used worldwide. Please come and make this a successful venture again in Albuquerque and share your ideas, suggestions and dinner with friends. We’re looking for 45 members, one person per household, to attend this World Café event and receive volunteer credit for being part of conversations that matter about the Co-op and our communities. E-mail or call Robin Seydel to reserve your place at the table. We hope to see you at the World Cafe on November 15th! Contact Robin at 217-2027 or toll free at 877-775-2667. You can also e-mail her at robins@lamontanita.coop
Co-op Holiday Foods
Scrumptious sampling
world
cafe! NOV. 15
Join La Montanita’s Board of Directors and Staff in a World Cafe 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. The Co-op’s second World Cafe Event will feature inspiring and thought provoking questions and discussions inspired by Gar Alperovitz. 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! (One member from each household please.) 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 Robin at 217-2027 or toll free at 877-775-2667 or robins@lamontanita.coop.
DAYS! The Co-op is your one-stop shop for the most delicious fresh, fair and local Thanksgiving foods available. From local and organic turkeys to vegetarian alternatives and scrumptious side dishes, from fresh baked pies to all the ingredients you need to bake your own, the Co-op has what you need. And peruse our produce departments for side dish specialties. Need some ideas and inspiration? Come to your favorite Co-op and taste the difference fresh, fair and local foods make during our fun and friendly Holiday Foods Scrumptious Sampling Days.
Great Eating IDEAS from your CO-OP At all locations (except Gallup) both vegetarian and turkey samplings will happen on both days.
need a perfect
gift?
CO-OPGIFT
from $10-up, give the gift of great tasting healthy food!
! ! CERTIFICATES
• At the Nob Hill location: 11am-5pm, November 15th and ongoing until the day before Thanksgiving. • At the North Valley Location: 11am-5pm, Saturdays, November 15 and 22. • At the Santa Fe Location: 11am-2pm, Saturdays, November 8 and 15.
your
vote
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 Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852 Cooperative Distribution Center 3361 Columbia NE, Albuq., NM 87107 217-2010 Administrative Staff: 505-217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/Terry Bowling 217-2020 terryb@lamontanita.coop • Controller/John Heckes 217-2026 johnh@lamontanita.coop • Computers/Info Technology/ David Varela 217-2011 computers@lamontanita.coop • Food Service/Bob Tero 217-2028 bobt@lamontanita.coop • Human Resources/Sharret Rose 217-2023 hr@lamontanita.coop • Marketing/Edite Cates 217-2024 editec@lamontanita.coop • Membership/Robin Seydel 217-2027 robins@lamontanita.coop Store Team Leaders: • Mark Lane/Nob Hill 265-4631 markl@lamontanita.coop • John Mulle/Valley 242-8800 jm@lamontanita.coop • William Prokopiack/Santa Fe 984-2852 willpro@lamontanita.coop • Tim Morrison/Gallup 575-863-5383 timm@lamontanita.coop Co-op Board of Directors: email: bod@lamontanita.coop President: Martha Whitman Vice President: Marshall Kovitz Secretary/Treasurer: Ken O’Brien William Bright Lonn Calanca Stephanie Dobbie Ariana Marchello Tamara Saimons Membership Costs: $15 for 1 year/$200 Lifetime Membership Co-op Connection Staff: Managing Editor: Robin Seydel robins@lamontanita.coop Layout and Design: foxyrock inc Cover/Centerfold: Co-op Marketing Dept. Advertising: Robin Seydel Editorial Assistant: Kristin White kristinw@lamontanita.coop 217-2016 Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: robins@lamontanita.coop Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, robins@lamontanita.coop website: www.lamontanita.coop Copyright © 2008 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% postconsumer recycled paper. It is recyclable.
2
Bring your ballot to your CO-OP!
a season of unusual
ELECTIONS BY MARSHALL KOVITZ, BOARD OF DIRECTORS VICE PRESIDENT s usual, the Board of Directors election is scheduled for the first two weeks of Novjust ember. What is very unusual is that we have only two candidates running for three open positions. This is the first time in many years that we have had an uncontested election. However, as you know from having already received notification, we do have a proposed bylaw amendment for owners to vote on. Since we do have the bylaw question, but not a contested election, we decided to change the balloting procedure in order to save the Co-op money. Instead of receiving mail in ballots, you will be receiving ballots which you should fill out and then bring to your nearest Co-op branch. There you will find a ballot box to deposit your ballot. As usual, each store will also have blank ballots on hand, in case you do not receive a ballot in the mail.
A
If you wish, you may mail in your ballots to: La Montanita Food Co-op, Co-op Distribution Center, 3361 Columbia NE, Albuquerque 87107 Attn: Board Election. Ballots must be deposited in ballot boxes no later than closing time, November 14, 2008. Mail-in ballots must be postmarked no later than November 14, 2008. Your ballot will not contain biographical information or pictures of the two candidates—they are both incumbents—but their pictures and bios are printed below in this, the November 2008 edition of the Co-op Connection News and in the electronic version of the Co-op newsletter, found on the Co-op's website (www.lamontanita.coop).
vote!
There will nevertheless be line items that allow you to vote for one or both of the candidates. The ballot will also contain all the information you need in order to vote on the bylaw amendment. The bylaw itself as well as the rationale for the change is also printed below. Overall, we estimate that the changes we are making in this year's election procedures will save the Co-op's owners about $6,000. If you have questions or comments, please email the Board at bod@lamontanita.coop, or call Martha Whitman, Board President, at 265-8356.
CANDIDATES
for the Board of Directors Both Candidates Answered the Following QUESTIONS: 1. Describe your involvement with La Montanita Co-op. Include amount of time spent and specific activities, if appropriate. 2. Describe any volunteer or paid experience relevant to serving as a Coop board member. 3. What do you see as La Montanita's role in the broader community? 4. Personal statement, including anything you feel is relevant to your candidacy.
THE CANDIDATES: Stephanie Dobbie 1. In December 2007, I was asked to serve as an Advisory Board member of La Montanita Board of Directors. I accepted the offer and began to fulfill all of the responsibilities of a board position (except the ability to vote on proposals) including attendance at all board meetings and board development trainings in Albuquerque and Portland, OR. In February 2008, I was appointed by the Board to fill a vacant position and serve the remainder of that position’s term which ends this fall. I also serve on the Member Engagement Committee which meets monthly to strategize about how to communicate better with our members. I have been a member of the Coop for four years and shop at the Valley store at least once a week. 2. In addition to my experience serving on the Board of La Montanita, I have been serving on the Board of Directors for the Rio Grande Community Farm since February of 2008. I attend monthly meetings and volunteer at the Farm during special events. I am especially interested in making the Farm’s organic produce available to children in public schools. To that end, I attended the Farm to Table networking conference earlier this year. I was also a board member for the Environmental Education Association of New Mexico for five years (2001-2006). I served as newsletter editor, conference planner, and president. I helped to coordinate the annual Youth Conference on the Environment and to administer environmental service-learning grants. 3. The role of La Montanita is to continue to develop a network of farmers, food producers, staff and shoppers that fosters health and resilience within our selves, our communities and our environment. I also believe the Co-op should serve as a model for ethical and local economic development. 4. My formal education includes a bachelor’s degree from Duke University in Environmental Science and Policy and a master’s degree from the University of New
Annual Elections
The Bylaw Amendment Proposal Proposed Bylaw Amendment Delete the following sentence: Paragraph 2.7.8 Prepare an annual budget and present it to the membership in the fall. Bylaw amendment rationale The Board would like the owners to approve this proposed bylaw amendment for the following reasons: 1. The budget document has become far too large and detailed for the Board to fully grasp, nor does the Board need to review every budget detail in order to ensure the financial viability of the Co-op. Furthermore, the budget
Mexico in Educational Leadership. As an environmental educator for 12 years, I have taught students of all ages about nature, ecology, and environmental issues. Initially, the role that motivated me the most to run for the Board of Directors is my role as mother of two young children. I am committed to raising healthy children who respect others and our environment. Serving on the Board of the Co-op helps me to put those values into action. I would like to continue to serve on the Board because of my passion for food. I love growing food and cooking for family and friends. But more importantly, the choices we make about food can affect our mood, our health, our relationships, our environment and our economy. I want to help make good choices available to New Mexicans. Ken O’Brien 1. I have been on the Board of Directors since October 2001 and I am currently serving as the Treasurer of the Board of Directors. With education and experience in accounting and finance for over 30 years, I have tried to offer this experience to management and the Board of Directors. I am currently serving as the Board representative on the Co-op Finance Committee. Board and Finance committee activities require 5-8 hours per month of service. 2. I see two major issues facing La Montanita Co-op in the coming years. Your Co-op has faced major competition from Whole Foods, Inc, and Sunflower Market. La Montanita must compete head on with these competitors while maintaining its stated mission selling natural organic products at the best possible prices and superb member/customer service. This presents a social and economic challenge that requires management expertise, dedicated staff and excellent financial management. I want to continue to support our Board and management with any financial, accounting and economic policy that will help guide the Co-op in the future. 3. I would like to be sure the current stores maintain positive earnings to support our current membership with products and prices that sustain our mission and membership patronage goals. I am interested in seeing Co-op continue to develop our markets and explore the opportunities within these market areas that support our ends and mission. 4. As a Board Member and Treasurer for La Montanita Co-op for the past five years I have attempted to bring a fiscal perspective to the various issues and policies that the Board deals with during the year. I have been a member of the Finance Committee and a resource for management regarding financial and accounting policy. I would like to continue to serve the Co-op as a member of the Board of Directors and continue to offer my experience to the membership.
undergoes many modifications during the year and it is impractical for the Board to review each of these and affirm that the document is still appropriate. 2. Instead the Board has created policies that require the General Manager, in her/his reporting to the Board, to prove that the document meets the fundamental criteria that the Board has established. These criteria are sufficient for the Board to ensure that the budget process will be sound: a. The GM is required to demonstrate to the Board that the budget will produce an overall net positive income. b. The GM is required to demonstrate to the Board that the budget is consistent with the Board's goals and priorities. c. The GM is required to demonstrate to the Board how the budget is tied to and consistent with the GM's multiyear development plan. The above points have rendered the old budget approval process obsolete. Since the Board now believes we have a better process as dictated by policy, we should eliminate the bylaw requirement.
November 2008
your
voice
BOARD OF DIRECTORS DECLARES A PATRONAGE REFUND MARTHA WHITMAN, BOARD PRESIDENT or over 30 years La Montanita Co-op has maintained its commitment to its members and our communities. The Coop completed its’ 2007-2008 fiscal year on August 31, 2007, with both exceptional operational achievements and financial results. In light of our strong performance the Board is pleased to announce our 19th annual member patronage refund.
BY
F
As a La Montanita Co-op member, you are an owner of the cooperative. As an owner you have pooled purchases with other owners and created earnings at La Montanita in excess of our expenses for the year. As a member-owned cooperative we are dedicated to the international cooperative principles; one of which is a commitment to a return on your member participation. This return is done in the form of a patronage refund. Patronage refunds are net earnings that are returned back to our members in direct proportion to the amount of their Co-op purchases. It is important to note that the refund is calculated from your patronage during the 12 months ending August 31, 2008, as our fiscal year ends on August 31st. La Montanita has returned nearly 3 million dollars to our members over the past 18 years and we are pleased that our financial performance permits us to add to this amount this year. The Board of Directors will be declaring a patronage refund during November upon completion of the accountants’ review and final financial adjustments. We believe the cash portion of the refund declared to be approximately 2% of member purchases, which equates to an aver-
age of a week's worth of a member's Co-op purchases. For most of us the refund will be higher than the annual dues of $15. If you are spending, on average, $45 a week in groceries your $15 annual investment just put you ahead by $30. The Board will also choose to retain a portion of the refund declared to reinvest in the business. This retained patronage is used to fund new equipment and improvements necessary to maintain the condition of our facilities. The retained portion of the refund declared will be approximately 1% of member purchases. We keep track of all members’ retained earnings based on their member number. When you think about La Montanita Co-op, think about being an owner of a local business, because that is what you are. You reap the benefits of a natural foods grocery store on a daily basis and you can look forward to a return on your purchases and an investment in the future of the cooperative you own. You continuing support also allows for the Co-op’s ongoing community development projects. These projects include the Food-Shed which helps strengthen the local economy as it builds markets for local and regional farmers and producers and others.
Valley
DEDICATED TO COOPERATIVE PRINCIPLES
Membership is Ownership:
Gallup
A SENSE OF BELONGING BY MARSHALL KOVITZ few months ago, several other board members and I were working in committees, pondering the questions, “What difference do we want the Co-op to make in peoples' lives?” “What changes do we want to create in the larger community?” We explore these questions because effecting change is a vital part of the Co-op's purpose. The board's most exciting, challenging and rewarding work is deciding just what kinds of benefits we want to offer, and who the beneficiaries will be.
A
At one point the discussion focused on how people feel when they come into the store. Reflecting on my own experience, I talked about a sense of comfort and belonging that I experience whenever I visit the Co-op. In fact, I rarely go there just to shop, and I almost always allow lots of time to socialize. After all, my friends and board colleagues are often there and I want to catch up on what's going on with them. I'm hardly alone in this feeling. Many of our owners have expressed the same sentiments and many say that they look forward to shopping and being part of the community that we call La Montanita.
why we join Co-ops and the roles Co-ops play in our lives. In his paper, Three Strategic Concepts For The Guidance of Cooperatives, Fairbairn points out that Co-op members trust the Co-op because it is not only in their own interest to do so, but in the interest of other owners as well. In other words, we see the Co-op as serving the collective good. And one of the most important reasons we trust the Co-op is that, in Fairbairn’s words, the Co-op is transparent. That is, the Coop provides information not only about the products and services we provide but also about the outside world as it relates to what we do and why we do it. For example, we not only explain the personal health benefits of eating organic food but we explore the social, political and economic aspects of the entire food system. In this way, the context and rationale for the Co-op’s actions become clear.
But, we on the committee ask each other, what is it that is so unique about the feeling here? We agree, and so do our owners, that we don't experience the same feeling shopping at large chain stores, even the ones that sell healthy products. What is it about the Co-op that offers this sense of ease and community?
So, we perceive that we are part of this joint enterprise that exists for our benefit and for the benefit of others. To use Fairbairn’s terminology, we understand that the Co-op is our agent and we trust the Co-op to serve our interests and meet our needs. And when the Co-op creates benefits for the larger community in a way that is consistent with our values, we also feel a sense of solidarity. It’s this sense of trust in the Co-op, common purpose, and shared values that help to create community and comfort.
I would not pretend to have a complete answer to this question, but in order to start the investigation, I'd like to cite some observations of someone who has studied and written about coops extensively. The Canadian academic, Brett Fairbairn is a long-time student of cooperatives and writes insightfully about
We feel discussions such as these constitute the real work of the board and we try to spend an hour at each meeting looking at the world, pondering our values and dreaming the future. Do these kinds of issues interest you? Join us at our next monthly meeting!
THANKS TO YOUR SUPPORT of the Co-op you own, the Board of Directors is in the process of declaring the patronage refund for this fiscal year; September 1, 2007, through August 31, 2008. In mid-December checks over $5 will be mailed to your home. If you do not receive a check in the mail by December 15th, your refund may be under $5. You may pick up refunds under $5 at the Co-op location nearest you after December 15th.
T I O N A N D U P D AT E Y O U R A D D R E S S .
MEMBERS: MOVED RECENTLY? November 2008
for more information
www.lamontanita.coop Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op 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.
If you have moved recently or have not received the last mailing we recently sent: (Announcement of the Annual Member Meeting and the Member Volume Discount Voucher at the end of September P L E A S E G O T O Y O U R FAV O R I T E C O - O P L O C A -
U P D AT E Y O U R M A I L I N G A D D R E S S W I T H
Santa Fe
CO-OP YOUR
CO-OP
T O D AY !
YOU OWN IT 3
fabulous
feasts
November 2008 4
COOKING FROM SCRATCH
Eating Fresh and Delicious
FOR LESS C
steak, cut it in slices and share. Make smaller burgers and heap the buns with sauted onions and wilted greens. A roast chicken will give you several meals, first as Sunday dinner, second as part of a stir fry, third as a salad, and finally a soup from the bones. One small step we can take in honoring life and better supporting the earth is to limit meat to small quantities.
BY KRISTIN WHITE
Plan ahead. If planning a week’s worth of recipes seems too much, plan one or two meals instead. Write down the ingredients you’ll need, omitting the ones you already have. Consider new ways of preparing food. Eat some of your foods raw, and prepare foods in a variety of ways: steam, sauté, bake, boil, mash or shred. A fresh selection of recipes awaits you!
This holiday season spend less money and energy running around and more quality time with friends, family, and yourself in the comfort of home. Nourish your body and soul with simple, whole foods (i.e., foods that are as close to their natural form as possible). Cooking from scratch is a simple way to cut down on your monthly grocery bill, improve your health and the health of your loved ones, improve your quality of life and lessen environmental impact. OOKING FROM SCRATCH IS TIMELESS.
For some, cooking from scratch seems daunting and intimidating. I know, because it has been, until recently, for me. I’m learning, however, that cooking at home with whole foods is in fact quite basic, gratifying and tasty beyond comparison! One simple rule to cooking from scratch is to skip the processed foods. The ingredients are: vegetables, whole grains and flours, legumes, nuts, meat, fish (for those who eat meat and fish) and some herbs and spices. The key is to start small, using few ingredients and simple recipes. Practice and find ways to bring joy to the process. Take heart and keep cooking. In time it will be become second nature and your creativity will emerge.
Cooking at home saves money because you don’t need a lot of ingredients to produce a nutritious and satisfying meal. Buy beans, grains, nuts and seeds in bulk; this way you’ll get just what you need. Ask the produce manager at your favorite Co-op what’s local and in season and buy these foods when possible.
Invite a friend, neighbor or family member to cook with you. Cooking is an act of love for oneself and others. It is an activity that brings warmth, enjoyment and connection to all who partake. It is a good time to break away from our other duties and put all our attention and love into the food.
Appreciate the flavor of meat in smaller amounts. Thomas Jefferson advised that meat should be used as a garnish. This is the tradition in most Chinese cooking and in many cuisines throughout the world where meat is a delicacy, costly and scarce. Grill a
For families with children, home cooking is ideal for their physical growth and mental development. Most children love to cook and cooking together offers the opportunity to engage in conversation or just be together.
DEAR COOKING FROM S C R AT C H
AFFICIONADOS:
CHEZ PANISSE
CHEF DAVID TANIS
We want to hear from you! “Cooking from Scratch” will be a regular column in the Co-op Connection News for the next few months. With the cost of food, fuel and the economic issues we face, we at La Montanita feel it’s time to enjoy gourmet food at home.
NOVEMBER 9TH!
ORGANIC SINCE THE BEGINNING Bookworks is pleased to announce acclaimed Chez Panisse Head Chef David Tanis will be in Albuquerque on Sunday, November 9, 2008. • At 1pm David will share samples from and discussion of his cookbook A Platter of Figs ($35.00) at Bookworks, 4022 Rio Grande Blvd NW. • At 6pm he will be at Seasons Rotisserie and Grill for a limited seating-ticket only event. Attendees will enjoy a selection of recipes and wine pairings from his cookbook and will receive a signed copy of A Platter of Figs. David Tanis holds the prestigious post of head chef at Chez Panisse in Berkeley, the restaurant that helped start the local, organic food movement. Please call or visit Bookworks for tickets and info: 505-344-8139.
Let’s share our love of good home cooked food with one another and throughout our community! The membership department wants to know what you like to make from scratch? During what season? What delicious, homemade, traditional holiday recipes do you love? Have you
turned a traditional recipe into a healthier one? If so, how? What winter foods warm you? What’s your favorite homemade comfort food? Have a family food tradition? Share it with your Co-op family. Together let’s relearn the delicious art of home cooking from one another! Share your recipes with us and we will share them with our Co-op Connection News readers. To show our thanks, for every recipe you e-mail or send to us that we print, you will get one 18% discount shopping card. Please send your replies to Kristin White at kristinw@lamontanita.coop or mail us at La Montanita Co-op, 3361 Columbia NE Albuquerque N.M. 87107, ATTN. Kristin White.
FROM THE CO-OP DELI
FEASTING MADE EASY! No Muss, No Fuss: Just Great Holiday Food Made Easy by our Expert Deli Chefs. Holiday Dinner Specials Let our prepared-food chefs create or complement a holiday meal just for you. We’re offering a special selection of entrees, side dishes and desserts.
Entrees A pound serves 2-4, min. order: 1 lb. • All-Natural Sliced Turkey Breast $10.99/lb • Green Chile Turkey Enchiladas $9.99/lb.
Side Dishes A quart serves 4-6, min. order: 1 quart • Caramel Pecan Butternut Squash $10.99/lb. • Garlic Mashed Potatoes $7.99/lb. • Green Beans Almondine $9.99/lb • Wild Rice with Piñon Nuts $8.99/lb • Maple Yams and Cranberries $9.99/lb. • Sausage Stuffing $8.99/lb. • Calabacitas Con
Chile Verde $8.99/lb. • Cranberry Relish $7.99/lb. • Turkey Gravy $6.99/Qt. • Cornbread Dressing $7.99/lb
Desserts Pies and Dessert Breads serve 6-8, min. order: 1 • Maple Pecan Pie $13.99 • Pumpkin Pie $13.99 • Vegan Pumpkin Pie $13.99 • Cranberry Walnut Bread Loaf $9.99 • Banana Nut Bread Loaf $9.99 • Vegan Cranberry Walnut Bread Loaf $9.99 • Bread Pudding $7.99/lb. ORDER IN PERSON OR BY PHONE AT THESE CO-OP LOCATIONS:
Nob Hill: 3500 Central SE, ABQ 265-4631 Valley: 2400 Rio Grande Blvd., ABQ 242-8880 Santa Fe: 913 West Alameda, Santa Fe 984-2852
Placing Orders:
GET THEM AT YOUR
CO-OP
LOCAL
Shiraz
P O M E G R A N AT E S
The deli can provide everything for your holiday meal. To place a special order: • Review the deli’s menu offerings above or pick up an order form at the deli • Preorders will be accepted up to three days before the holiday (Sunday for Wednesday pick-up) • Select a pick-up day and time • Order in person or by phone at your local Co-op deli
Planning the Meal Use the following estimates to determine the quantities of food you will need. Estimates are per adult. Entrée-1/2 to 3/4 lb cooked • Potatoes-1/3 to 1/2 lb Vegetables-1/4 to 1/3 lb • Stuffing-1/3 to 1/2 lb Gravy-4 to 6 oz • Cranberry Relish-2 oz
AT YOUR
CO-OP
fabulous
feasts
November 2008 5
It’s Turkey Time Want Quality and Value?
SHOP CO-OP!
Come to the Co-op and choose both quality and value. No Need to Pre-Order: The Coop has Your Turkey! e know price, quality and local production are important to our Co-op members and shoppers. This year Co-op meat departments are pleased to be offering the opportunity to choose from three different turkey producers. We will have lots of turkeys from all three producers listed below as well as wild turkeys from Pollo Real.
Local And Organic: Embudo Valley Turkeys The Embudo Valley Turkey Farm hand raises and hand cares for every one of their birds. The birds have free access to acres of pastureland and live their whole lives outside. When they are grain fed they are fed certified organic corn and soy mixed with certified organic molasses and high omega-flax seed. They also eat the certified organic barley, wheat, rye
LOCAL, ORGANIC TURKEYS
If you haven’t yet tried an Embudo Valley turkey, make this the year you treat yourself to the best. Not only will you keep a local New Mexican family farmer on the land and farming and help support the New Mexico Organic Livestock Cooperative, but you’ll get to eat what will no doubt be the most delicious holiday turkey you have ever eaten. These turkeys come fresh directly from the farm to our Co-ops and are not frozen.
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There is no need to pre-order your holiday turkey(s) as we will have plenty to choose from. Just check out the meat case. One caveat this year; we were unable to get the really small 8-10 pounders. So invite another person or two to share your feast.
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and oats grown right on the Embudo Valley farm. Embudo Valley also sells their certified organic poultry feed through our Food-Shed Project to many of our Beneficial Farms egg producers. The Embudo Valley Farm pledge says “our turkeys are family farmed, raised using humane and environmentally responsible methods to provide you with the freshest, safest and most flavorful meats available.� Their birds are plump and happy, not de-beaked, de-clawed or disfigured in any way.
FOOD-SHED GROWN Winter Squash BY KRISTIN WHITE
esearchers are just beginning to discover the rich source of wholesome nutrients supplied by the mildly sweet flavored and finely textured winter squash. Winter squash is available from August through March; however, they are at their best from October to November when they are in season.
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Winter squash are members of the Cucurbitaceae family, relatives of the melon and cucumber, and come in assorted varieties including: pumpkin, acorn, butternut, turban and hubbard. Most varieties are grown right here in New Mexico. Unlike its summer equivalent, winter squash can be harvested late into the fall, has a longer storage potential, and contains an outstanding variety of conventional nutrients. Although each type varies in shape, color, size and flavor, collectively they share some common characteristics. Their hard shells enable them to have long storage periods, anywhere from one to six months. Their flesh is mildly sweet in flavor and finely grained in texture. All have seed-containing hollow inner cavities. History: Modern day squash developed from wild
squash that originated in an area between Guatemala and Mexico. They were first cultivated for their seeds since earlier squash did not contain much flesh, and what they did contain was quite bitter and unpalatable. Over time, cultivation spread throughout the Americas and wider varieties with sweeter-tasting flesh were developed. Like other native foods, the growing of squash was introduced throughout the world by Portuguese, Italian and Spanish explorers. This vegetable was once a significant part of the Native American diet. So significant, in fact, that they buried it with the dead to give them nourishment on their final journey.
Health Benefits: Winter squash are an excellent and plentiful source of beta-carotene, an antioxidant and a part of the carotenoid vitamin family found in brightly colored furits and vegetables. The brighter the color the fruit or vegetable, the higher the beta-carotene content. Our bodies use beta-carotene to make vitamin A, a nutrient important for vision, immune function, and skin and bone health. Just one cup of baked, cubed, winter squash provides 145.8% of the daily value of vitamin A.
Organic Prairie Turkeys: Extending Organic Valley Co-op’s Products Organic Prairie turkeys are produced by the same independent cooperative of organic family farms; trusted since 1988 with the Organic Valley Dairy brand. Over a decade ago the Organic Valley farmers recognized that their animal husbandry expertise and commitment to healthy animals, family farms and the environment could extend beyond the dairy. In 1996 they began to produce beef and poultry as well as dairy products. Insisting on third-party organic meat certification long before federal organic standards were established, they were the first in the industry to ban animal by-products from their cattle's diet. They also played a vital role in helping to shape federal organic meat certification standards. With growing concerns about food safety and humane animal treatment, more and more consumers prefer the knowledge and traceability offered only by certified organic meats. Organic Prairie prohibits the use of synthetic hormones, pesticides or antibiotics and feeds only 100% certified organic pasture and feed. Consistent with their commitment to humane animal treatment, their animals enjoy fresh air, sunshine and plenty of room to roam. The Co-op will have a great selection of frozen Organic Prairie turkeys for your holiday table. These certified organic turkeys provide exceptional value and organic quality. Shelton’s Natural Turkeys As always the Co-op will be carrying Shelton’s all-natural free-range turkeys. These birds are produced without antibiotics, hormones or growth stimulants and are not fed animal protein. These turkeys provide great value for Co-op shoppers. Other Specialty Meats Available: Duck, Cornish game hens, roasts, boneless hams, large turkey breast, rack of lamb, organic prime rib and seafood. Call your favorite Co-op Meat Department to order these specialty meats.
Beta-carotene is able to prevent the oxidation of cholesterol that builds up in blood vessel walls and contributes to the risk of heart attack and stroke. Getting extra beta-carotene in the diet may help to prevent the progression of atherosclerosis. Research has suggested that physiological levels, as well as dietary intake, of carotenoids may be inversely associated with insulin resistance and high blood sugar levels. Other nutrients found in winter squash are also beneficial. Winter squash are a very good source of potassium and vitamin C. The potassium may help to lower blood pressure. Winter squash is high in fiber which aids in preventing cancer-causing chemicals from attacking colon cells. Eating fiber-rich foods, as part of a regular diet, have been associated with reduced risk of colon cancer.
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FA L L H I G H L I G H T S
The folate found in winter squash may help to prevent certain birth defects if taken by women before and during pregnancy. H E A LT H Y A N D D E L I C I O U S !
Winter squash are susceptible to decay, so carefully inspect them before purchase. Choose ones that are firm, heavy for their size, and have dull rinds. The rind should be hard; soft rinds may indicate that the squash is watery and lacking in flavor. Avoid those with any signs of decay, which manifest as areas that are watersoaked or moldy.
how to select and store
Squash
Depending upon the variety, Winter Squash can be kept for one week to six months. Keep away from direct light and do not subject to extreme heat or cold. The ideal temperature for storing winter squash is between 50-60°F (about 10-15°C). Come by the produce department at your favorite Co-op to find a selection of winter squash from growers at Taos Pueblo and Virgin Farms!
A H E A LT H Y S O U T H W E S T T R A D I T I O N
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healthy
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celebrate the
HARVEST Thanksgiving is a celebration of the harvest. Including, or replacing, healthy seasonal dishes with traditional ones can be just as festive and delectable as the highfat foods often eaten during the holidays. In keeping with the harvest theme, here are some healthy recipes that include winter squash, a selection of which is available at all Co-op locations from local growers around New Mexico. (Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce, qt. = quart) Creamy Bean, Winter Squash and Tomato Soup Beans are rich in protein, essential oils and starch. When sprouted, beans increase their nutrition, especially vitamin C. Beans are also great to use to make soup. When they get soft, they will become very creamy and easy to digest. Any kind of bean such as lima, pinto, black eyed, chickpeas, azuki, lentil, kidney, etc., is good with winter squash (except spaghetti squash). 1 1/2 C dried lima beans 3 large tomatoes cut into chunks 1 lb. butternut or blue hubbard squash, cut into bite-size cubes 1 small potato, cut into bite-size cubes 2 T couscous 1 T grated ginger Soak lima beans in 8-10 cups of water overnight or in hot water for a few hours. Cover and bring to a boil. Turn flame to low and simmer for 40 minutes. Add potato and squash, cover, and simmer until soft (about 20 minutes). Add toma-
November 2008 10
toes, couscous and ginger, turn heat to high and stir well for 5 minutes. Cover and turn off heat. Serves 6 to 8.
stuffing is fluffy. Season with salt and pepper. Set aside. SQUASH INSTRUCTIONS: Preheat oven to 375 degrees F. Place squash halves cut-side-down on a cookie sheet lined with foil, or use a nonstick pan. Add 1/2 cup water and bake for 30 to 45 minutes, until nearly tender. Combine ginger ale, orange juice, tamari, honey, lemon juice and pepper. Mix well and set aside.
Portabella Stuffed Acorn Squash This recipe is gluten free. STUFFING: 24 oz. gluten free bread, cubed (any type, even bread that isn’t so tasty) 1 T olive oil 1 T butter 1 medium onion, diced 2 medium carrots, diced 2 medium portabella mushrooms, diced 1/4 C walnut (or pecan) pieces 1 1/2 t poultry seasoning 1/2 C fresh basil or other herb 1 C warm vegetable broth 1/2 t black pepper 1/2 t salt
Place squash cavity-side-up in a roasting pan. Brush generously with the glaze. Fill the cavity of each squash with the mushroom stuffing, using an ice cream scoop or large spoon. Pack stuffing in the cavity, forming a uniform mound. Pour one half cup of water in the pan and bake 30 minutes, until squash is lightly browned and stuffing is thoroughly heated.
FOR THE SQUASH: 4 medium acorn squash, halved, seeds removed 1 C water 1/2 C ginger ale 1/4 C orange juice 2 t low sodium tamari 1 t honey Juice of a lemon Pinch of cayenne pepper
Creamy Vegetarian Miso Gravy 2 T miso 2 T water 2 T margarine 1/4 C flour 3 C vegetable broth 1 T soy sauce 1 T nutritional yeast 1/4 t black pepper 1 t cornstarch, as needed
STUFFING INSTRUCTIONS: Place bread cubes on cookie sheet and dry them for 20 to 30 minutes in a 250 degree F oven, uncovered. Heat olive oil and butter in a large sauté pan. Add onion and carrots, and sauté over medium heat for 3 minutes until lightly caramelized. Add mushrooms, nuts and poultry seasoning, continuing to saute for 2 minutes. Add fresh herb, and transfer to a large mixing bowl. Add dried bread cubes and mix well with broth. Let sit for 30 minutes, until bread absorbs all the liquid and the
Combine the miso in the water and whisk until the miso is dissolved. In a large skillet, melt the margarine over medium-low heat and whisk in the flour. Add the miso, vegetable broth, soy sauce, nutritional yeast and pepper. Allow to cook until thickened, stirring frequently. Add the cornstarch, if needed or desired, to make the gravy even thicker. Karina's Sweet Potato & Black Bean Enchiladas Nestle into individual gratin dishes. It
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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
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makes for a prettier presentation. Add a schmear of cream cheese down the middle of the corn tortilla before spooning in the sweet potato filling. The chile sauce can be mild or hot. However you like it. QUICKIE GREEN CHILE SAUCE: 1 C light vegetable broth 1 T arrowroot starch, dissolved in a little cold water 1 C (generous) chopped roasted green chiles, hot or mild 2-3 cloves garlic, minced 1 t cumin or chili powder, hot or mild, to taste FOR THE FILLING: 1 15-oz. can organic black beans, rinsed, drained 3-4 cloves garlic, minced Fresh lime juice from 1 big juicy lime 2 C (heaping) cooked sweet potatoes, smashed a bit, but still chunky 1/2 C chopped roasted green chiles 1/2 t ground cumin 1/2 t chili powder, or curry, mild or spicy, as you prefer Sea salt and black pepper, to taste 2 T chopped fresh cilantro TO ASSEMBLE: 2-4 T light olive oil or vegetable oil, as needed 8 white corn tortillas (or gluten-free tortillas) Shredded monterey jack (or vegan alternative) cheese Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8 enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
healthy
harvest
In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper. Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish. Heat a dash of oil in a skillet. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one. TO STUFF: Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. If you like, top with a sprinkle of shredded monterey jack cheese. Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges. Serves 4. Roasted Beets Roasting is one of the best ways to cook beets, as it brings out their wonderful buttery flavor. This easy to prepare, healthy recipe does just that and makes a beautiful side dish. 6 small whole beets 2 small yellow onions 2 T balsamic vinegar 2 T extra virgin olive oil 2 medium cloves garlic, pressed 2 T coarsely chopped walnuts Salt and cracked black pepper to taste 1 T chopped fresh parsley Preheat oven to 400 degrees F. Wash beets well and place in a baking dish just big enough to hold beets and onions without crowding them. If onions are small, leave whole with skin on. If medium, cut in half with skin on. Cover and roast for about 55 minutes, stirring occasionally, until you can slide tip of sharp knife into the center fairly easily. Remove from oven and let cool. When beets and onions have cooled enough to handle, peel and cut into bite size pieces. Toss with rest of ingredients. Sprinkle with chopped parsley. Mark Bittman's Autumn Millet Bake The real trick in this recipe is getting the millet to cook all the way though, so don't over toast it, and keep adding liquids if you need to. A bit of cream (1/2 cup and 3/4 cup stock) tastes quite nice if you are not vegan. Use fresh cranberries for the best taste.
November 2008 11
Salt and freshly ground pepper 1 T minced sage leaves, or 1 t dried 2 T maple syrup or honey 1 C vegetable stock or water, warmed 1/4 C pumpkin seeds or coarsely chopped hazelnuts Preheat the oven to 375 degrees F and grease a 2quart casserole, large gratin dish, or 9x13-inch baking dish with olive oil.
Call Eli for a free estimate. 505.304.7591
Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes (don't overdo it). Spread in the bottom of the prepared baking dish. Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all (and 1/2 cup cream if desired). Cover tightly with foil and bake without disturbing, for 45 minutes. Carefully uncover and turn the oven to 400 degrees F. Adjust the seasoning according to taste. If it looks too dry, add a spoonful or two of water or stock (This is key! The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist by adding more stock and cooking). Sprinkle the pumpkin seeds on top, and return dish to the oven. Bake until the mixture bubbles and the top is browned and the millet is cooked through, another 10 minutes or so. Serve piping hot or at room temperature. Serves 4 to 6. These recipes have been adapted and reprinted from the following sources:
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http://acupuncture.com/newsletters/m_nov07/alternative_ thanksgiving_dinner.htm www.bookofyum.com http://vegetarian.about.com/od/saucesdipsspreads/r/miso gracy.htm http://glutenfreegoddess.blogspot.com/ www.whfoods.com www.101cookbooks.com
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1/4 C extra virgin olive oil, plus oil for the dish 3/4 C millet 1 medium butternut or other winter squash, or 1 small pumpkin, peeled, seeded and cut into 1-inch cubes 1 C fresh cranberries
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November 2008 14
keeping organic, organic
compliance with national
thirty days to rebut or respond to the Notice of Noncompliance. No certifier anywhere has the power to issue an immediate stop-sale order. Only the USDA can do that. If after the operator’s response the certifier decides to revoke the organ-
ORGANIC RULES BRETT BAKKER, CHIEF ORGANIC INSPECTOR, NEW MEXICO ORGANIC COMMODITIES COMMISSION here’s been some bad news in the organic press lately, claiming that many Organic Certifiers nationwide are failing their audits by the USDA/ National Organic Program (which empowers the certifier to operate in the first place). Although I’m certain every certifying agency (including “mine,” the NM Organic Commodity Commission) has improvements to make, it’s not as simple as pass/fail.
site visit or both. We only bug organic producers a few hours a year, but I have my federal auditor as my constant companion for about three days at a time every year.
BY
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By way of comparison, certifiers audit (inspect) organic producers to ensure their compliance with NOP rule. Noncompliances fall into either the minor or major category. A minor could be as simple as not updating the farm map or failing to report the use of a different method of pest control than originally reported. After receiving notice of the non-compliance, the organic operator may have two weeks, three months, or a year to correct the non-compliance, depending on its severity.
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If there is a threat to the organic integrity of the operation, action must be taken immediately as this is a major noncompliance. But even then, due course takes precedence (remember, this is Federal law we’re dealing with). Even if prohibited material (fertilizer or pest control, etc.) use is suspected, the organic operator by law has
ic certificate, then organic sales cease. Does this mean that a product that is not really organic might be on the shelves awhile before the case is decided? It may. To me that’s the lesser of evils rather than having a lockdown slapped on a suspected transgressor, no questions asked. I take my job as certifier quite seriously but I sure don’t want that kind of authority. Our democracy may have more cracks than the Liberty Bell but it’s not beyond repair, and innocent until proven guilty is still the ideal. A major noncompliance can result in either outright revocation of the organic certificate or taking the farm out of organic production for at least three years. But in most cases, the organic operator makes the needed changes to correct the minor non-compliance and everything is jake once again. As most certified operators can tell you, we certifiers are always on their case about something, being the nitpicky obsessive compulsive hair-splitters we tend to be. So, it’s no different with certifiers being audited by the NOP. Audits are either document review, on-
So what noncompliances do the NOP auditors find? It could be as simple as we used Document C407a; version G instead of Document C407a; version H in the Farmer Brown file. Or I’ve hired a new contract organic inspector whose name was not added to our updated list of staff. These are minor noncompliances that are easily corrected with a few keystrokes or amending our six-inch-thick Policy Manual to ensure it doesn’t happen again. Thus far, NMOCC hasn’t been hit with a major noncompliance but in the past a few certifiers have lost their accreditations (their license to certify) over it. A major could be issuing a certificate to an operator who clearly wasn’t meeting the rule (i.e. isn’t organic) or having the operator be inspected/certified by a business partner (conflict of interest clause). So as the NOP in 2008 completed their first major round of five-year reaccreditation audits, many certifiers, NMOCC included, were found to have noncompliances. These are a matter of public record available on the NOP website (www. ams.usda.gov/nop). NMOCC has submitted our responses (yes, we’ve corrected our Policy Manual; yes, we’re pleading with the State Legislature to let us hire more people so we have more than our measly three staff to certify over 170,000 organic acres…). These have been accepted by the NOP. The same is occurring with all the other certifiers in question. No one has failed anything. But as added insurance, the NOP is sending another auditor or two to see us (and other certifiers) again just to make sure. And we have to come up with another six or eight thousand bucks to cover it. So your federal and state tax dollars are at work making sure us certifiers don’t screw up. Bureaucracy, yes, but that’s how it should be. Keeps me on my toes.
C R E AT I N G A F O O D P O L I C Y D ATA B A S E
FARM TO TABLE: New Mexico
Food and Fitness
BY TAWNYA LAVETA, FARM TO TABLE arm to Table is happy to announce the release of the New Mexico Food & Fitness Policy Scan conducted by Farm to Table for the W. K. Kellogg Foundation. This investment by W. K. Kellogg Foundation represents work towards a “future food system that provides all segments of society, especially those most vulnerable, with a safe and nutritious food supply, grown in a manner that protects health and the environment, and adds economic and social value to rural and urban communities.”
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Schedule Firewood/ Mulch Delivery And Pine Tree Pruning Nov.-Feb.
Over eighty nonprofit and allied organizations that do food policy work throughout New Mexico are included in this policy scan database. Participating NGOs and organizations represented policy work in the following domains: Food and Agriculture Systems, Health, Physical Fitness and Nutrition, Hunger and Poverty, Environment and Environmental Justice, Community and Economic Development, Asset Development, and Community and Transportation Planning. Even though most organizations in this policy scan might be unfamiliar with one another’s policy work or how their work is related to improving the food, farming and health systems of New Mexico, we saw this research project as an opportunity to “cross-pollinate” our collective efforts across domains to improve comprehensive policy-making that would directly benefit the communities of New Mexico.
SERVICES
The document includes an introduction and preliminary analysis of the New Mexico policy environment
Member of International Society of Arboriculture and Society of Commercial Arboriculture ISA Certified, Licensed & Insured
232-2358 www.EricsTreeCare.com ericstreecare@earthlink.net
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• Fruit and Shade Tree Pruning • Technical Removal • Planting • Cabling & Bracing • Fertilization • Root Rehabilitation Services
which we hope will deepen a collective dialogue and inspire groups and individuals to become involved in the decision-making process at the local, regional, tribal, statewide and/or federal levels of governance. The policy scan is a great way to enter into the complex but accessible world of policy. We hope you enjoy making the connections between groups working on water quality and quantity issues, smart growth, farm land and greenbelt preservation, better nutrition for kids, sustainable economic development, closing the food gap, clean and affordable energy, fair political processes, living wage and affordable housing, farmers’ market development, walkable and livable communities, leadership and advocacy development… and plenty more. Given that Farm to Table’s mission is to help develop and promote understanding about the links among farming, food, health, environment and economic development, we saw this project as an opportunity to start a statewide dialogue among organizations working in diverse but related fields about those connections. More specifically, we were curious to learn about the policy work that various groups were doing, the policy strategies they employed, the natural synchronicities that might emerge, and how those connections might further cross-sector policy development and coalition-building around systemic issues. It also helped us develop a deeper understanding of the work being done that supports children, families and communities as they strengthen and create conditions that help people achieve success as individuals and as contributors to the larger community and society.
L I N K I N G F O O D , H E A LT H A N D E N V I R O N M E N T
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community
forum
November 2008 15
CELEBRATE THE FUSION OF RECYCLING AND ART
SANTA FE RECYLING
F E S T I VA L
SARAH PIERPONT t’s amazing what can be created with a bit of metal salvaged from the Santa Fe riverbed, broken glass, a mismatched kitchen spoon and a bit of imagination. Recycle Santa Fe Artists can effectively transform trash into treasure, combining recycling and creativity to show us innovative ways to save our resources. BY
I
Recycled-material artists are invited to submit their applications to participate in the Art Market, the Juried Art Exhibit and the Trash Fashion and Costume Contest. Applications for the art market are taken “until full,” and the deadline fot the Trash Fashion show is November 10th. Artists interested in
from trash to TREASURE
The Recycle Santa Fe Art Festival is celebrating its tenth year on November 14-16 at El Museo Cultural in Santa Fe, New Mexico. Working with Keep Santa Fe Beautiful and their recycling education efforts surrounding America Recycles Day (November 15th), this event attracts thousands of art lovers, trashy shoppers and the eco-conscious holiday gift-giver. According to the Santa Fe Reporter the event is, "... a shockingly good time... the weekend’s biggest can't miss event... a highlight of the fall season." More than fifty artists, using a minimum of 75% recycled materials to create their work, will be displaying and offering these wonders for sale in our art market and juried art exhibit. The event is truly one of the most unique art markets in the country with artists traveling from across the nation to participate. The show features artists from not only Santa Fe and around New Mexico, but also Colorado, Illinois, Alaska, Arizona, Texas and Wyoming.
participating in the art market are encouraged to submit applications early in order to ensure that space is available. Entry into the Art Market and the Juried Art Exhibit is judged based on submitted photos. Artists may participate in all or one of these recycled art activities. More information and applications to participate can be found online at www.recycle santafe.org.
Women to Women:
SHARING SKILLS AND RESOURCES LISA SANDERSON-FOX K’UNILTIK: LIBERACIÓN Y DIGNIDAD he Escúchame Rugir Collective and the Albuquerque Peace and Justice Center will be hosting their annual benefit event supporting Women’s Health and Midwifery in the Zapatista territories in Chiapas, Mexico. The event, called K’uniltik: Liberación y Dignidad, benefits Women to Women, a project bringing women from our community to share skills and resources with women community health providers in the autonomous regions of Mexico. BY
T
ing gynecological exams, including pap smears. Recently trips have focused on midwifery practices. In spite of the many obstacles they face, a few of the women we have worked with have become important care providers in their regions, taking charge of municipal clinics and attending births. These women have expressed a need for further training as well as material support for ongoing care such as pap smears and birth kits.
Enjoy an afternoon of music, pozole, information and community at the St. Francis Xavier Parish Hall, from 4pm to 7pm on Saturday, November 15, 2008, located at 810 Arno SE.
The goal is to raise a $3,000 fund for pap smear testing and small birth kits containing stainless steel scissors and cord clamps and antibiotics to combat infections which can lead to preterm labor.
Since 2000 the Women to Women project has worked in solidarity with the Zapatista autonomous health project training women health workers on women’s health, family planning, as well as provid-
For more info on the Nov. 15th event or to support self determination and autonomous health, contact the Escúchame Rugir Collective, Sandra Ortsman: 505-610-4293 or e-mail: sandrita@riseup.net.
Santa Fe kids get to exhibit in their own Youth Art Exhibit, as well as have some fun at the recycled art kids’ make and take corner on Saturday and Sunday. Both the Juried Art and Youth Exhibit are judged and awarded prizes. The Trash Fashion Contest is always a great way to show off your fashion talents, debut as a model, promote recycling and have some fun along the way! Artists are invited to join in on the fun. Applications can be downloaded from www.recyclesantafe.org. The deadline for entry is November 12. Recycle Santa Fe Art Festival is a registered event with the statewide New Mexico Recycling Awareness Month (NMRAM) campaign that takes place every November. Friday Highlights • The famous wild and crazy Trash Fashion & Costume Contest. The most original fashion show in Santa Fe starts at 7pm! There will be a free overflow seating area with a closed circuit live projection of the fashion show. Saturday Highlights • Musical performances throughout the day • Kids recycled art activities (make and take art, etc.). Sunday Highlights • Make and take art activities • Door prize raffles throughout the day More information on the web at www.recycle santafe.org!
Holiday SHOP AND STROLL
5-10pm In historic Nob Hill between Girard and Washington! TRAFFIC
FREE SHOPPING! Locally owned shops have special sales and extended hours! Special entertainment and treats at your Co-op! 5-8pm
DEC. 4TH
SUPPORT YOUR LOCAL BUSINESSES Buy local!
Open Space Visitor Center Celebrates
THE RETURN OF THE CRANES BY JODI HEILDBERG he Open Space Visitor Center has prepared 24 acres of agricultural fields as wintering grounds for a variety of migratory birds, including sandhill cranes. On any given day up to 400 cranes can be observed foraging for food in the fields. Watch hawks, kestrels and eagles hunt for food from the sky. Enjoy your Albuquerque Open Space Visitor Center bird season festival and other events. All events are at the Open Space Visitor Center, 6500 Coors Blvd. NW, between Montano Rd. and Paseo del Norte at the end of Bosque Meadows Rd. For more information call 505-897-8831, 505-6030558, or go to www.cabq.gov/openspace/visisorcenter.html
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November 8th: TAI CHI WITH THE CRANES 9:30am-noon: Cranes are significant to Tai Chi Chuan practitioners because legend holds that Chan San Feng, the Taoist monk who created Tai Chi, based the flowing postures of the martial art on the movements of the Crane and Snake. The workshop will start with warm-ups, then Tai Chi Qigong followed by the Yang Style 108 Posture Long Form. There will also be a workshop on Tai Chi stepping. Hot Oolong green tea will be provided.
November 15th & 16th: RETURN OF THE SANDHILL CRANES CELEBRATION 10am: Learn about the life history of cranes and their journeys over miles and time from an experienced biologist. 1:30pm and 3:30pm: Love in the Bosque, the original musical play by Phil Bock. A story of love, jealousy and deception told by a family of sandhill cranes with a supporting cast of coyote, duck and goose. 4pm: Enjoy the beautiful sounds of flutist Bonnie Schmader on the back patio as the sun drops away from the day and the cranes prepare to return to the river for the evening. Bring a blanket and/or chairs and a cooler for a late day picnic on the lawn. November 16th: 9am: Guided bird walk into the bosque. 11am: Raptors of the Rio Grande Valley, talk and live birds from Hawks Aloft. 2pm: Renowned wildlife photographer, Jerry Goffe will show slides and discuss his experiences photographing sandhill cranes and other wildlife. November 22nd: 10am: Stephen Ausherman, author of 60 HIKES WITHIN 60 MILES, will speak on finding your favorite hike.
The birds are here!
60TH ANNIVERSARY OF HUMAN RIGHTS DAY—WEEKLONG CELEBRATION Dec. 10 is the 60th Anniversary of Human Rights Day. At the request of the Albuquerque United Nations Association (UNA), the City of Albuquerque will designate Dec 3 to Dec 10 Human Rights Week. To recognize this anniversary, UNA has invited a coalition of community groups, officials and businesses to do something in relation to human rights during this week. There will be a wrapup of activities on Dec. 10 with groups reporting their activities at Smith Brasher Hall, beginning at 7pm. For more information, interested organizations and individuals please contact Bill Pratt: prattsalwm@comcast.net.