2008-12-CCN by La Montanita Coop

coop

december 2008

c onnec tion

free

Co-op Member Patronage Refund Watch Your

Mailbox!

hanks to your support of the Co-op, you, as a member-owner, the Co-op Board of Directors and staff are pleased to be preparing our annual patronage refund. Every year since 1990, except for 1999 when we reinvested your money in the community and opened our North Valley location, La Montanita Co-op has mailed patronage refund checks to our members. Over the years patronage refunds have totaled over three million dollars. These returns benefit you as a member-owner of this communityowned business and our larger local economy. Each dollar spent on a local product in a locally owned store circulates in our community, enriching us all, multiple times before it leaks away. This year the Board has declared a patronage refund of 1.5% based on all purchases made from September 1, 2007, until August 31, 2008, (our fiscal year). This year 15,821 member owners will share a total refund amount of $310,000., in both cash and retained member patronage. Each year your check stub has some interesting information, including “retained patronage.” The

retained patronage amount, decided upon annually by the Board of Directors, is your reinvestment in the cooperative businesses you own. It pays for new coolers and other facility upgrades and has allowed us to create our Food-Shed project and other community initiatives. Your retained patronage is tracked in accounts by member number and added to with each passing year. Watch Your Mailbox Due to the costs of printing and mailing checks you will receive a check in the mail if your patronage refund is $5 or more. This means you have purchases that total more than $285 from September 2007 to August 2008. If you do not receive a check in the mail, please go to the information desk at your favorite Coop location to receive your refund as either a cash disbursement or a store credit. In the middle of December, our staff, along with a dedicated team of volunteers, many of whom have worked on this refund mailing since the very first year, will be printing, stuffing, sorting and mailing 9700 member refund checks. We hope to mail on or before December 14, so beginning the week of December 17th, please watch your home mailbox for your check. The average refund check is $28.66. This means that in addition to savings on discount months and other Coop benefits members have nearly doubled their return on their $15 annual membership fee. This patronage refund is a direct reflection of your ongoing support for a community-owned cooperative

members

make it

happen! business. La Montanita Co-op has been pleased to serve its owners and the larger New Mexico community for over 30 years. We look forward to continuing to provide the very best service and products as we work to sustain, restore and nurture our Co-op and surrounding community. THANK YOU On behalf of our entire staff, Robin Seydel, Membership Coordinator

A VERY SPECIAL Thank You! 14th annual make a child

SMILE

A very special thanks goes out to all who participated in making our Annual Membership Gatherings in October the inspiring events they were. To Gar: for his thoughtful and passionate work on what it takes to create a more just, communitybased economy. We look forward to having you return soon. To all our Co-op member owners and community members: for spirited discussions. We

Look for the Annual Holiday Giving Trees at all CO-OP locations

Return gifts to any CO-OP by Monday, December 15th

HAPPY HOLIDAYS!

hope you will continue to work with us on creating and manifesting our shared vision for the cooperative economy of the future. Also the Membership Department and the Co-op Deli would like to thank the following producers and distributors for their generous donations to the Local Foods Fiesta. Thanks to our dedicated Deli staff the food was fabulous. A very special thanks to these local and regional producers who donated food.

Aroma Coffee Big B’s Juice Compnay Canyon River Beef Coonridge Goat Dairy Organic Valley Dairy Co-op Eggs Tucumcari Mountain Cheese Factory Arrowhead Springs Water

from the CO-OP We sincerely invite you to celebrate the spirit of the season and let light and love, peace and laughter fill your heart, at one or all of our holiday parties. And we wish you the happiest of holidays, good health, good fortune, peace and fulfillment in the coming year. Your Co-op Staff

Co-op Holiday Festivites: You’re Invited! Join us at all our Co-ops for holiday festivities, natural foods samplings, craft fairs, music, friends and fun. And don’t forget to take an ornament off our Make a Child Smile Holiday Giving Trees, up at all locations, and make the season brighter for a child in need. December 4th: Nob Hill Co-op, 5-8pm In conjunction with the Nob Hill Shop and Stroll. Activities and Entertainment at the Co-op: Loren Kahn Puppet Theater: shows at 5 and 6pm, for children of all ages • Los Trinos: 5:30pm, Norteno and New Mexico folk duo • Terra Trio: 6:30pm, jazz with a Latin flair. December 5th: Gallup Co-op Enjoy friends and food, take an ornament and Make a Child Smile

December 14th: Santa Fe Co-op, 2-5pm Dave Hoover: 2pm, Celtic harp • Marachi Differencia: 3pm, young adult mariachi orchestra • Straight Up: 4pm, great jazz with John Trentacosta and friends • Gift Art Button Making for Kids, 2-5pm, with Apollo Studio and local artist craft fair in the parking lot December 20th: Valley Co-op, 1-5pm Annual Holiday Local Crafts Fair in the Valley Co-op parking lot, 10-5pm. Call Tammy at 242-8800 to reserve your space. • Dave Hoover: 1:30pm, traditional Celtic harp • Loren Kahn Puppet Theater: shows at 2:30 and 3:30pm, for children of all ages • Charmed: 2:30pm, twisted folk and holiday music • Los Amigos del Valle Norte: 3:30-5pm, Mariachi and Norteno music

Other Important

Seasonal Dates

December 24: All Co-ops close early at 6pm December 25th: All Co-ops are closed New Year’s Eve: Regular hours at all stores New Year’s Day: Co-op hours are 8am-9pm

spirit of the

season

A Community - Owned Natural Foods Grocery Store

14th Annual Make a Child Smile

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

Giving Tr ee

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

A Season of Hope, A Year of Change

n a season of hope and a year of change we are once again asking for your help in letting some very special children and families know that we, as a community will, despite tough economic times, continue to be there for one another. Once again this year the Co-op is honored to be working with some of our communities’ most dedicated organizations to make the holiday season a little brighter for hundreds of children in need.

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: Ariana Marchello Treasurer: Ken O’Brien William Bright Lonn Calanca Stephanie Dobbie 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.

year we have taken on more children and our partnership with the participating agencies has deepened. Again this year sustainably grown and harvested trees, (purchased from Delancy Street’s addiction recovery program) filled with ornaments bearing the name, age and holiday wish of a child, will go up at each Co-op location between December 4th and 6th. To all of you who have participated: the social workers at all the agencies, many of whom have been with this project since it’s inception, Coop staff, and each and every one of you, who throughout the years has taken an ornament off the tree, found the time during this busy season to share your resources and find that special gift that will “Make a Child Smile”; from the bottom of my heart I thank you all. I hope you will find the time and resources to do so again this year. If this is your first Co-op holiday season we hope you will help “Make a Child Smile” with your participation. The acts of kindness these gifts represent remind these children that, although the world may be harsh, there are many people who care. This project, the carefully wrapped gifts, and the holiday messages many of you lovingly write to one individual child in need are a deep and sincere expression of our shared hopes for a better world and a brighter future. BY ROBIN SEYDEL Again this year we are honored to work with the wonderful people at the following organizations: • The New Mexico Department of Children, Youth and Families; the Albuquerque, Santa Fe and Gallup offices; • Peanut Butter and Jelly Day School; • Enlace Communitario. Please read about the good work of these wonderful organizations on the next page.

Last year alone we made the holiday wishes of over 700 children in special circumstances a reality. Over the years, you, our loyal Co-op members and shoppers, our staff and child advocates from participating agencies have, through the Co-op’s MAKE A CHILD SMILE program, provided for the needs of thousands of children in our communities. We sincerely hope you will help us do so again. Year after year, despite the economic and societal challenges we have faced, the generous spirit of our Co-op community has come through in the most beautiful way. This project, one of my personal favorites, is a powerful reminder of all we can accomplish when we work together. When I think about what we have done together it restores my faith in humanity, reminds me of the power of cooperation and gives me hope for the future. This year makes the fourteenth year that La Montanita Co-op has had the pleasure of setting up holiday giving trees as part of our “Make a Child Smile” program. Over the years the program has grown and grown. Each

HOW THE CO-OP GIVING TREE

WORKS • Trees will go up at all Co-op locations between Dec. 4th and 6th. • The ornaments have wish lists for each child, allowing you to choose a gift you will enjoy giving and they will enjoy receiving. Although many of you have purchased everything on the list in the past, it is not necessary to do so. Anything you can do is greatly appreciated. • Please return the gifts to the Co-op by Monday, December 15th, so we can get them back to the agencies and to the children in time. PLEASE, PLEASE DO HONOR THIS DEADLINE. Some families and foster families have more than one child in the program. When one child gets a gift and another does not (because an ornament is taken but a gift is not returned to the Co-op in time) it can be devastating for that child. • Please tape the colored ornament with the child’s name and agency on the gift. As many of these children are victims of poverty, abuse and neglect placed in the care of these agencies by order of the courts, some of the names of the children have been altered for their protection. Taping the colored ornaments that have the agency name and an ornament code number to the top of the gift will help us get your gift to the right child.

14th annual make a child smile beginning dec.4 in Abq dec.5 in Santa Fe dec.5 in Gallup

Together we can share the true spirit of the season and re-kindle hope in the hearts of some of our community’s most special children, making the world a little brighter, a little better for us all. For more information contact Robin at 505-217-2027, or toll free at 877-775-2667 or e-mail her at robins@ lamontanita.coop

HOLIDAY PARTIES

Look for the Annual Holiday Giving Trees at all CO-OP locations

Return gifts to any CO-OP by Mon. Dec. 15th

YOUR INVITED !

Dec 4 Nob Hill Dec 5 Gallup Dec 14 Santa Fe Dec 20 Valley

5-8pm 2-5pm 2-5pm 1-5pm

Happy Holidays from your Co-op!

December 2008

spirit of the

season

Make a Child Smile Participating Agencies Peanut Butter and Jelly Day School or well over 30 years, PB&J Family Services, Inc. has been working to keep children safe and help families survive. PB&J continues to pioneer innovative approaches to the prevention of child abuse and neglect and the preservation of the family through interactive parenting and bonding programs in its Peanut Butter & Jelly Therapeutic Preschools.

Over the years PB&J has worked with tens of thousands of individuals in thousands of families in a number of diverse programs. The programs grow out of their work at their Therapeutic Preschools, located in Albuquerque’s South Valley and in Bernalillo, from their home-based programs and in their TEENS program at the Cuba, NM, High School — focusing on breaking the often generational cycle of family dysfunction.

The organization was incorporated in 2000 but the core management and professional team have been working together since 1995. Our efforts have produced a dynamic continuum of services for both victims of domestic violence and their children, including: safety planning; assessment; individual and group counseling; referrals to services (housing, health, financial, etc.); parenting and life-skills classes; legal advocacy; economic development, crisis intervention and community education. But what makes EC innovative is an approach that goes beyond providing services: including advocacy, leadership development and community organizing projects to make long term systemic changes and strengthen the community. Last year, they served over 350 Albuquerque women and children, and thousands more were reached through educational and organizing campaigns. Domestic violence affects families from all backgrounds. Unfortunately, women from immigrant communities are often at greater risk and are less likely to access needed services. They face cultural and language barriers to police and social services, increased threats of becoming separated from their children through deportation or international child abduction, less access to public benefits and less awareness of their plight by churches, schools and the community at large. Please contact them at 2468972 with questions or if you want to support Enlace. New Mexico Department of Children, Youth and Families ernalillo County Child Protective Services (CPS) is a division of the New Mexico’s Children Youth and Families Department (CYFD). CYFD receives hundreds of reports every month regarding abuse/neglect of children. Social workers investigate the allegations and, when needed, intervene with families to ensure the safety of children. This intervention may consist of crisis counseling, referrals to community resources, or other community supports, or in worst case scenarios the Department requests custody of the children. Children in CYFD custody are placed in a licensed foster home.

Valley

In the program that serves children with an incarcerated parent, PB&J works to break the cycle of crime. Often angry and feeling abandoned, these children are six to eight times more likely to be imprisoned themselves than other youngsters. PB&J’s Impact program works with them and their incarcerated parent in four New Mexico prisons and with middle school and high school youngsters in the South Valley through the KidPACT program. More than 80 percent of the families PB&J works with make progress toward meeting their goals. Many of the children we work with have low self-esteem. Your gift helps them have a holiday season to remember. Mil gracias! For further information you may contact Donna Brew at (505) 877-7060. Enlace Communitario nlace Comunitario (EC)’s primary mission is to work with Latino immigrants to eliminate domestic violence and strengthen the community.

Bernalillo County has a group of very dedicated foster families, but the need is greater than the number of available families. If you feel you could provide a safe home for children in CYFD custody, please call Foster a Future, at 1-800-432-2075. Working together we can make a difference in a child's life.

GIVING SPIRIT...

all year LONG! As a community-owned organization we feel it is part of our mission to support the community that supports the Co-op. To that end the Co-op is continually looking for ways in which to help local organizations raise the funds they need to continue their work. Each year the Co-op gives tens of thousands of dollars in food donations to support fundraising efforts, free publicity in our newsletter and other help to many worthy non-profit organizations and schools. CO-OP SCRIP: This year with our Co-op Scrip we are pleased to have supported a number of schools in the Albuquerque and Santa Fe area. The Co-op Scrip program helps organizations raise money. Participating organizations make one dollar on every ten, their supporters get to eat local and organic Co-op food, and the Co-op has made a 10% donation to organizations doing good things in

need a perfect

CO-OP

Santa Fe

Thank you for your interest and concern for the children of New Mexico this year, in the past, and in the future.

CO-OP’S: GOT THE

Gallup

Foster parents give temporary care to children while they are in CYFD custody, providing a protective and safe home, structure, nurturing and assistance in preparing the child to return to his/her home, or to be adopted. In New Mexico everyone is mandated by law to report child abuse, neglect or exploitation. To report child abuse or neglect please call: Metro Area, 841-6100 or Statewide 1-800-797-3260.

our community. Last year the Co-op donated approximately $6,000 to local schools through this project. Ongoing Community Support: All year long hundreds of organizations come to the Co-op for help and support in their fundraising and educational efforts. Not including all the many schools in each community we regularly support, these are just a few of the organizations the Co-op has made donations to this year: Center for Civic Policy, Bike ABQ, Agua es Vida Action Team, La Familia, Erda Gardens, Project Share, Keshet Dance Theater, Food Depot, Meals on Wheels, Santa Fe Rape Crisis Center, Indigenous Uranium Forum, KUNM, KSFR, Health Care for the Homeless, Peacecraft, NM Acequia Association, Rio Vista Charter School, NM Department of Children Youth and Families, Traditional Native American

gift?

Farmers Association, Escuela del Sol, Black Law Students Association, National Dance Institute, Somos Un Pueblo Unidos, ABQ Open Space Division, NM Commission on the Status of Women, Eldorado Children’s Theater, Pastors for Peace, ABQ Center for Peace and Justice, ABQ Pre-School Co-op, Planned Parenthood, Tesuque Pueblo Seed Sovereignty Project, Wild Earth Guardians, Roots and Shoots, NAACP, NM AIDS Services, CareNet, Sol Arts, Sage Council, Santa Fe Watershed Association, Vets for Peace, 1,000 Friends of NM, 516 Arts, Southwest Pickers, Santa Fe Farmers Market Institute, Voices de la Cultura, Outpost Performance Space, Leukemia and Lymphoma Society, Tewa Women United, NM Conference of Churches, Rio Grande Association of Land Trusts, Citizens for Alternatives to Radioactive Dumping, Battered Family Services, Amnesty International, Holistic Management Resource International and Cooking with Kids, to name but a few.

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.

gift certificates!

from $10-up, give the gift of great tasting healthy food!

CO-OP

YOU OWN IT December 2008

unique

flavors

December 2008 4

FOOD-SHED UPDATE

Celebrating Traditions: The Unique Flavor of the Holidays in New Mexico BY ROBIN SEYDEL ere in New Mexico the celebration of the winter holidays have a special richness and flavor. From the luminarias that light our paths to the gatherings of friends and family around steaming tamales, chicos and posole, the flavors of New Mexico just canâ&#x20AC;&#x2122;t be beat. And thanks to our Food-Shed Project, the Co-op has what you need to bring our regionâ&#x20AC;&#x2122;s delicious culinary traditions to your holiday table.

Taos Puebloâ&#x20AC;&#x2122;s Good Earth Farm CHICOS Curtis and Nola Miller of Taos Puebloâ&#x20AC;&#x2122;s Good Earth Farm are once again offering their chicos to Co-op shoppers though the Food-Shed Project. If youâ&#x20AC;&#x2122;ve been lucky enough to have been invited to a Feast Day at any of the Pueblos you may have eaten chicos. Delicious roasted dried corn usually cooked with beans or meat, â&#x20AC;&#x153;chicosâ&#x20AC;? as they are known here in New Mexico are a traditional indigenous food throughout the southwest. Chicos are made by placing freshly picked corn that has not been shucked into a horno oven to roast overnight. The corn is then tied into ristras to air dry. Once the kernels are completely dried, they are rubbed off the cobs and stored until ready to use. The roasting enhances their taste, adding a smoky flavor. This growing season we have tasted Curtisâ&#x20AC;&#x2122; delicious sweet corn, fabulous winter squash and now we are pleased to be able to offer this fine locally grown and traditionally crafted dried corn product. Supplies are limited and we will only have this available for a few months. Look for this traditional New Mexican food in the Bulk Department of your favorite Co-op. TO COOK CHICOS: Throw a handful in your bean pot after soaking the beans, and cook as usual. The chicos will add a unique smoked corn flavor to the beans and are delicious cooked with or without meat. Mujeres en Accion TAMALES Nothing says winter holidays more than tamales and Mujeres en Accion has been making their tamales in Albuquerque for over a decade. Mujeres en Accion is an economic development cooperative made up of immigrant Spanish-speaking women who reside in or near Albuquerqueâ&#x20AC;&#x2122;s South Broadway community. In February 1996 a group of eight women from the South Broadway neighborhood, trained in domestic violence prevention at UNM Family Development program, formed Mujeres en Accion (MEA). Realizing that many women are forced to remain in violent relationships due to a lack of economic self-sufficiency, they wanted to address the problem with an income-generating component. Mujeresâ&#x20AC;&#x2122; first incarnation was as a ceramics studio, but the making, marketing and selling of pottery proved somewhat uncertain. The women in the program already knew how to make tamales and Mujeres as we know it was born.

tasty

traditions Today MEA is a kitchen cooperative with hands-on training projects that teach new job skills while generating income through sales of Mexican and New Mexican food, primarily tamales. Mujeres Co-op members learn how to run their own business, use a computer, bookkeeping, English as a second language, time management, quality control, sales, marketing problem solving, cooperative decision making and many take their GED while involved with the Mujeres en Accion cooperative. The Co-op has long sold many flavors of their delicious tamales; green chile and cheese, zucchini and mushroom, black bean, meat or chicken and others. As participants in the Food-Shed project their tamales are distributed by the Cooperative Distribution Center (CDC) and now can be found at fine food markets around the state as well as at all four La Montanita locations. Expanding the mar-

If dry posole corn is used, soak 2 1/2 cups overnight. Drain, then add fresh water. Boil for 2 or 3 minutes and drain again. Place pork in large deep pan and boil for about 10 minutes. Add garlic, salt, powdered chile, chile pods and oregano. Simmer a few minutes and add prepared corn or canned hominy. Simmer until corn opens, adding water occasionally to cover, and until meat is tender (approximately 3 hours). VEGETARIAN OPTION Lightly saute 2 chopped onions and 2 chopped red bell peppers and extra garlic in olive or sesame oil. Add to second boiling of posole, follow recipe.

kets for local producers, especially a cooperative with a social justice mission, is a key component of the CDC and the Co-opâ&#x20AC;&#x2122;s overall Food-Shed program. Look for Mujeres en Accion tamales at all Co-op locations. Long a traditional food during the holiday season, you are welcome to special order large quantities (dozens) of tamales for your holiday gatherings. For frozen tamales call the frozen department at your closest Co-op location or for ready to eat tamales contact your favorite Coop Deli. Casados Farms POSOLE Pete and Juanita Casados learned to make posole from their parents who had been making it for many years for Christmas Eve, Midnight Mass Celebrations in the small communities around San Juan Pueblo. When Pete and Juanita married and couldnâ&#x20AC;&#x2122;t find jobs in the area, they began making and selling posole. Now happily married for 57 years, they are still making and selling their posole in the traditional way. The only change is that now their corn products, including atole, panocha, chicos and corn meal are available all year long. Here at the Co-op we have been proudly selling their posole and atole for well over a decade. Pete still farms the family acres; this year growing 10 acres of blue corn and 15 acres of sweet and white corn for the family business. They boil the corn with lime then dry it out in their drying shed. Posole is traditionally prepared for Christmas, on feast days among the Pueblo Indians and on New Year's Day for good luck. Look for Casados Farms traditional hand crafted posole and atole in the bulk bins at all Co-op locations.

2 or 3 lbs. pork or beef (med. chunks) 1 lg. clove of garlic, minced 2 lb. pkg. prepared frozen posole corn (can use canned Hominy (2 lg. cans) if posole not available, or 2 cups of dried posole 2 lg. cooking spoonfuls of powdered red chili 2 or 3 large red chili pods, seeded and chopped 3 tsp. whole oregano 1 tsp. cumin Salt to taste

TRADITIONAL POSOLE

AND TO DRINK: BIG Bâ&#x20AC;&#x2122;S Fresh and Fabulous Apple Cider and Juice Blends

OUTPOST +;H<EHC7D9; .F79;

210 YALE SE s s WWW OUTPOSTSPACE ORG TWENTIETH ANNIVERSARY 1988-2008

HIGHLIGHTS

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h3HE IS 4HUNDER 3HE IS &IRE 3HE IS %NERGYv

CINDY BLACKMAN QUARTET Thursday 7:30pm

DECEMBER 4 Sponsored by .ICHOLAS 0OTTER "OOKSELLER

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Flavor of the FOOD-SHED ROBIN SEYDEL rothers Jeff, Seth, their families and the rest of the fine folks at Big Bâ&#x20AC;&#x2122;s Juice Company have another deliciousâ&#x20AC;? harvest of apples to keep Big Bâ&#x20AC;&#x2122;s fresh apple cider and juice blends available in our Food-Shed. In addition to their 20-acre â&#x20AC;&#x153;Delicious Orchard,â&#x20AC;? they manage and sustain another 40 acres of orchards to ensure a solid supply of organic fruit to produce all their fine Big Bâ&#x20AC;&#x2122;s juice and juice blends.

Their dedication to sustaining their rural community is evident in the way they do business. People who were once migrant workers are now permanent members of the community, thanks to the steady employment at Big Bâ&#x20AC;&#x2122;s. The little â&#x20AC;&#x153;tiendaâ&#x20AC;? they maintain at the cider press facility provides the phone cards and other necessities for migrants from the surrounding area during the harvest season. All the Big B folks have a

of food and community

history of caring for the environment. Their brand of conservation-based agriculture and dedication to organic processes provides good stewardship for the lands under their care. Their cool mountain nights and warm southwestern days produce high quality fruit and the freshest, most delicious ciders and juices available. All year long their shelf-stable apple juice blends are your best choice for a regionally produced organic juice. Their cinnamon and ginger, especially when mixed, make a perfect combo for a hot mulled beverage on a cold day. The apricot, cherry and pear juice blends are refreshing and delicious. From start to finish Big Bâ&#x20AC;&#x2122;s Juices are produced and bottled here in our FoodShed region. You can taste their dedication to quality in every sip! This time of year their fresh Apple Cider is a special treat. Donâ&#x20AC;&#x2122;t miss it. The Co-op Distribution Center is honored to be able to distribute Big Bâ&#x20AC;&#x2122;s juices throughout our foodshed region. Look for Big Bâ&#x20AC;&#x2122;s Fresh Apple Cider and Organic Fruit Juice Blends at all Co-op locations.

7D: IE CK9> CEH;

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

CO-OP HOLIDAY PARTIES! SEE PAGE 1 FOR DETAILS. BE THERE!

unique

flavors

December 2008 5

LOCAL, AWARD-WINNING, DELICIOUS

TUCUMCARI MOUNTAIN CHEESE FACTORY

LOCAL VARIETY AND QUALITY BY ROBIN SEYDEL huck Krause has been making cheese all his life. In fact beginning with his great grandfather and including his son, Krause family members have been making cheese for 5 generations. They brought their European cheese-making tradition with them as Great Grandpa Krause immigrated from Germany and first settled the family in Wisconsin. By the time Chuck was 15 years old he tended his own vats, and now for over 40 years he has done just about everything a cheese maker can do, and can do anything a cheese maker must do, to produce a superior cheese. “I was working as a troubleshooter in the California industry back in the late 1980s when I read in the trade papers that new milk was coming out of New Mexico and it was a good place for cheese makers,” says Chuck.

By 1994, along with two partners, Neville Muggleton and Scott Novy, “guys I met while making the rounds of the California cheese factories;” they found the facility they were looking for in Tucumcari. It took about a year to bring the build-

ing up to code and install the recycled cheese making equipment Chuck bought and trucked down from Wisconsin. And the rest, as they say, is history. Now, their Tucumcari Mountain Cheese Factory (TMCF) is producing some of the finest cheese available in New Mexico. It’s made from milk produced in Portales and Clovis, so it’s a totally locally

Turkeys and large turkey breasts, duck, quail, roasts, boneless hams, rack of lamb, organic prime rib, seafood, fish, elk and bison.

All the flavors of Tucumcari Mountain Cheese Factory cheese are available at all Co-op locations. Just ask your friendly and knowledgeable cheese department staff if you don’t see what you are looking for or want larger blocks for holiday entertaining.

For special cuts or special orders call Gino at Nob Hill: 2654631, Dave at the Valley: 242-8800 or Grace in Santa Fe: 984-2852.

fresh, fair, local... for your

holiday table

FROM THE CO-OP DELI

ENTERTAINING MADE EASY!

Entrees A pound serves 2-4, min. order: 1 pound • 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. NW, ABQ 242-8880 Santa Fe: 913 West Alameda, Santa Fe 984-2852

Placing Orders: 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

For the past year and a half the TMCF has been part of the Co-op’s Food-Shed project and is being distributed all over the state as one of the exceptional regional products the Co-op Distribution Center (CDC) sources. “I really like working with you guys,” says Chuck “ I like your stores, your staff — everyone is always smiling — how you operate the whole organization. And things have been going really well with La Montanita.” So much so that as Chuck says, “everything that was old is new… I’m making more varieties of cheese again. Still the feta, of course, but green chile jack, muenster and cheddar too. And I’ve got a real good asiago that I am working on that should come on line very soon.”

You tasted their creamy goodness at the Local Foods Fiesta that was part of the Annual Membership events in October. Now WOW your guests with the quality and value of Tucumcari cheese at all your holiday gatherings.

Your Co-op has a variety of specialty meats available for your Winter Holiday celebrations.

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.

And teach himself he did! So much so that this year Chuck’s Tucumcari Mountain Cheese Factory Feta took second place in the 2008 World Cheese Contest. Coincidently his son, who still makes cheese in Wisconsin, took third place in the same event for his parmesan; the first time a father and son both were in the top three in their respective categories in the history of the event. TMCF Feta, thanks to introductions from a fine, Houston-based, Greek businessman,“who sadly just recently passed away”, now sells in New York, L.A, “really all over the map. Though I never intended to do anything except produce cheese for my region,” says Chuck. The TMCF facility was recently inspected by NMOCC and will soon be receiving its organic certification and plans to begin offering a line of organic cheese made from New Mexico-produced organic milk.

The Food-Shed has helped build a market for TMCF cheese and Coop shoppers and consumers throughout our Food-Shed get to eat cheese produced with the care and integrity only an experienced master cheese maker like Chuck brings to the process.

spotlight on meat

No Muss, No Fuss: Just Great Holiday Food Made Easy by our Expert Deli Chefs.

produced, value-added product. TMCF began “by making 13 or so different varieties of cheese but finding markets was tough and we had to scale way back. In 1996-97 we began working with a company that was producing “ritzy rollups” with feta and we survived by selling them feta—the only cheese I had never made before. So I had to teach myself how to put out a good feta.”

AT YOUR

CO-OP

co-op news

December 2008 6 Spend some time instead of a fortune. What about a new hair brush and the promise of 100 strokes for healthier hair and a wonderful shared experience? Or some organic socks, some massage oil and the promise of a foot massage.

GREAT GIVING: Co-op Gifts are

EDIBLE, USEABLE, SUSTAINABLE BY ROBIN SEYDEL iven the state of the world, no one wants to add more garbage to landfills, more pollution to the environment or more plastic junk to the garage. But honestly, I love giving little gifts that let people know that they are a blessing in my life. My favorite things are generally healthy, home baked, delicious and edible. More of my favorite things include those that are endlessly useable, sustainable, locally produced, healing, beautiful, come with minimal packaging and don’t have to be puchased at the mall.

kitchen. Baking a variety of cookies and filling little tins or making some delectable yet healthy apple cinnamon or cardamom pear breads to bring to parties or give as gifts is a far more joyful experience that a harried trip to the mall. The Co-op’s bulk department has a wide variety of flours, nuts, seeds, dried fruit and all the other accoutrements you need. This edition of the Co-op news has some great new recipes to try out.

Cruise the aisles of the Co-op and you can find great gifts that are all or almost all of the above for just about anyone on your list.

How about beautiful, locally-made naturally scented soaps, bath salts, sponges and mitts, sensuous bath and massage oils, body lotions and essential oils. Put it all together with a pair of naturally honey-scented beeswax candles and you have one great gift.

The Warmth of Hearth and Home For those of us lucky enough to have a home, there is nothing more delightful that spending time with loved ones in a warm aromatic

need a perfect gift? CO-OP GIFT certificates

from $10-up, give the gift of great tasting healthy food!

Then, too, there are some great kitchen tools for that avid cook on your list. Couple it with a Co-op gift certificate and you have another great and easy gift. Even better give the gift of a Co-op membership. A mere $15 gives the gift of good food and good health all year long. Party Hearty Going to a party or small intimate gathering and don’t know what to bring? A bottle or two of Santa Fe Sparkling Cider is always welcome. How about some delicious locally produced gourmet cheese and a loaf of locally baked fresh bread? Why not try a jar of Coonridge Organic Goat Farm Cheese? All of their flavors are amazingly delicious, especially when coupled with some bread or crackers and pears. Or pop it all in a basket and you have a gift every hostess will appreciate. Let the Co-op inspire your creative gift giving. HAPPY HOLIDAYS TO ALL!

SURVIVAL TIPS FOR HEALTHY

Holidays

By Valerie Smith, Valley HBA Team Leader

The holidays can be great fun with a few easy to do things to keep them that way. Below are some suggestions and healthy aids to keep the season filled with grace and joy. Our experienced and knowledgeable staff will be happy to help you find what you need. FOR OVERALL DIGESTIVE HEALTH: • Enzymedica Digest • Rainbow Light Advanced Enzyme System • Yerba Prima Daily Fiber Capsules FOR BLOOD SUGAR STABILITY: • YP Daily Fiber • Add cinnamon to foods or shakes OR • New Chapter Cinnamon Force • Fenugreek (which contains a very high amount of soluble fiber) TO SUPPORT OVERALL HEALTH • A good multivitamin like Super Nutrition Perfect

Blend or any Rainbow Light one a day vitamin formula • Omega-3 fatty acid supplement like Nordic Naturals Omega-3 or Barleans High Lignan Flax Oil FOR STRESS MANAGEMENT • Holy Basil and Green Tea, either as tea or capsules to maintain better cortisol levels • Hyland Calms for the stresses associated with shopping and visitors • Co-op brand Power Plant Antioxidant capsules • Nature's Way 5-HTP to boost mood over the holidays • Have a cup of Yogi Brand Stress Relief Kava Tea GENERAL GOOD HOLIDAY EATING PRACTICES: • Take healthier foods to parties or serve them at yours. • Include foods high in soluble fiber like beans, mashed sweet potatoes (instead of regular mashed potatoes) or glazed carrots. • Fill up on brightly colored vegetables first

THE HOLIDAY ENVIRONMENT: CO-OP BAG CREDIT

LOCAL SALE ITEMS SHOP LOCAL & SAVE High Country Eagle, CO Assorted Organic Kombucha, 16 oz. Reg. $3.79, Sale $2.59

Rudi’s Organic Bakery Boulder, CO Sliced Rosemary Bread, 19 oz. Assorted Varieties Reg. $4.89, Sale $3.99. Additional Rudi’s items also on sale

Tijeras Organic Alchemy Albuquerque., NM Unscented Daily Shampoo & Conditioner, 12 oz. Reg. $10.99, Sale $7.99

VALID IN-STORE ONLY from 12/3-12/30, 2008:

NOT ALL ITEMS AVAILABLE AT ALL STORES.

DECEMBER SPECIALS WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE? Contact Eli at eli@lamontanita.coop

’Tis the season not only of holidays and parties but of trash. We at the Co-op are still on a mission to use fewer bags at the register, thereby cutting down fewer trees and sending less trash to our landfills. We have increased our BAG CREDIT TO 10 CENTS for every reuseable/ recycled bag you bring and USE. Help us reduce our trash this holiday food season. And take those bags for other holiday shopping as

well. A few trashy factoids will clarify the mountains of garbage we hope to — in some small way — reduce. Holiday Trash Between Thanksgiving and New Year's, Americans traditionally put 25 percent more trash at their curbs - mostly wrapping paper, ribbons, party decorations and mail-order catalogues — all by-products of the holiday season. Americans generate about 5,000,000 tons of trash during the week following Christmas. If every family in the United States reused just two feet of holiday ribbon, the 38,000 miles of ribbon saved could CIRCLE THE GLOBE!!!

As winter arrives, students at Juan de Oñate Elementary in Gallup are amazed to taste fresh spinach, chard and lettuce leaves from the protected environment of mini greenhouses generously provided by La Montanita Co-op. Our school received four small growing spaces, now planted with cold-hardy greens, carrots and radishes for winter harvest. Two are devoted to our large population of students ages 3-6. At this level of education standardized testing does not pressure teachers to leave out rich experiences like composting, planting, weeding, watering and picking nutritious veggies. For these young children, gardening throughout the school year is oral language development. It is building context for understanding a larger world than that of poverty in Northwest New Mexico. It is foundational to reading, writing and math, and it is where inquiry, both scientific and artistic, begins. Thanks, Co-op members, for including these children in your vision for developing our region's sustainable food system. by Steve Heil, School Gardens Project Leader

SCHOOL GARDENS UPDATE

INCREASED!

GALLUP GROOVE

co-op news

December 2008 7

THE INSIDE As I write this we are finalizing our patronage refund. Our ability to pay this refund is based on the loyal support of you, our member owners and the dedication of our staff. It is yet another indicator of the health and strength of our cooperative. This year we are returning a total refund, both in cash and in retained member patronage, of $310,000 to over 15,800 member owners. 9,700 of you will receive a check in the mail. The others whose patronage refund is under $5 will be able to get their refund at any Coop information desk after December 17th. In these challenging economic times we take nothing for granted and will continue our work to provide the finest in local and regional products and service. We hope this refund will help with your holiday festivities.

SCOOP

As this year comes to a close I once again want to thank all our members and customers for their support. It has been a momentous fall with a great many changes, challenges and opportunities. During a very busy season many of you found time to come to our Annual Membership Meeting and to our World Café event. Both the turn out generated by these activities and the excitement within the discussions let me know that we, as a community owned business, are on the right track. I am honored to be part of this wonderful community. We remain committed to bettering and enriching the communities we serve. I would like to take this opportunity to wish you all a happy holiday season and a healthy and fulfilling New Year. We look forward to serving you in the coming year. TERRY

Calendar of Events See Page 1 for Holiday Party Schedules and Co-op Holiday Hours

12/15 Make a Child Smile Giving Tree Deadline, Return Gifts to your Local Co-op

12/16 BOD Meeting, Immanuel Church, 5:30pm 12/22 Member Engagement Committee, CDC, 5:30pm TBA Finance Committee Meeting, CDC, 5pm

CO-OPS: A Solution-Based System A co-operative is an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise.

Happy Holidays from your CO-OP!

Making the Most of Cooking at Home

Cooking from

Scratch

BY KRISTIN WHITE s a continuation of the November editorial, Eating Fresh and Delicious for Less, about cooking from scratch, I’d like to explore our relationships to food and propose ways to cook at home with the intent of cooking more creatively, reducing food waste and re-examining our food budget.

Lately, spurred by recent observations, conversations, and a book by Michael Pollan called In Defense of Food, I’ve been thinking more about our relationship to food. Why and how have these relationships become so misguided and complex? How have we become so detached from the sheer pleasure and nourishment that food brings? What can we do to bring enjoyment to eating, and sustain our bodies and minds through the energy that simple, whole foods provide? When I was in high school and college I ate in ignorance. I didn’t know much about food except that it filled me up and fulfilled a range of emotional needs. A combination of a liberal, animal rights activist professor, a number of vegetarian friends, and the common trend, highly portrayed by journalists and mainstream media, of the decade (1980s)—that declared red meat a contributor to heart disease opened my eyes and mind to a new view of food. I’ve come a long way since that time and have learned a great deal. Working at the Co-op has given me the opportunity to educate myself even more about where and how our food is grown and how it gets to my table. Thanks to the Co-op and many conscientious friends, teachers and healers along the way, I have become a mindful eater who now appreciates the true taste and value of home-cooked foods incorporating local products. In the process, I’ve asked myself, “What are my priorities?” The answer remains good, clean, fair food;

it is always at the top. I have had to pick and choose where and how I spend my money. Is it worth it? You bet! My health, vitality and moods have vastly improved and I’m discovering the joy of cooking for others. Just the other day, in fact, I cooked a vegan pumpkin pie, ate two slices, and gave the rest away to my neighbor, mother and friends. There’s something extremely satisfying about creating a meal with the intent of nourishing and bringing joy to oneself and others. Aside from the taste, my food choices affect the ethics of oil, energy, waste and pollution. As a single person, it makes more sense to buy in bulk so that I can get just what I need, freeze portions for other meals, or share a meal with friends so as not to waste extra food. I’ve started cooking with serving sizes in mind. Often I cut a recipe in half or even in thirds so that I purchase and make enough food for a single portion. This keeps my costs down and reduces waste. It doesn’t make a whole lot of sense to save leftovers that you aren’t likely to eat. Consider preparing meals that can be recombined into new dishes or recycled for lunches. Create a new dish made out of simple ingredients that are easily combined (here’s where ingenuity comes in). Finally, being grateful for the food that farmers, and everyone involved, work so hard to harvest, pick, package and distribute keeps me humble, appreciative and able to savor the flavors of a home-cooked meal even more. Want 18% Discount Shopping opportunities at the Co-op? Send us your Cooking from Scratch recipes. For every one we print we will send you an 18% discount shopping card good for one shopping trip. Contact Kristin White for more information at 217-2016 or e-mail her at kristinw@lamontanita.coop.

co-op holiday parties see page one

NORTH VALLEY SPECIAL: HOLIDAY AND CRAFTS FAIR

A RT S

Support Local Artists, Give Beautiful Gifts • Local Artists and Crafts persons are welcome to participate at the North Valley Co-op location only. • Space is limited and must be reserved in advance • No kits, no imports, please. If you have never participated before, please contact Robin at 217-2027 or 877-775-2667. • Reserve your space by calling Tammy at the Valley location at 242-8800.

DECEMBER 20TH!

FROM THE ANNUAL MEMBER MEETING TO THE WORLD CAFE, OUR CO-OP IS COMMITTED TO BUILDING C O M M U N I T Y W E A LT H

Classical Homeopathy Visceral Manipulation Craniosacral Therapy

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

505-266-6522

local products [perfect for sending to friends & family for the holidays]

And relax.

Wake up… Enjoy a bright New Mexico morning wherever you are. The Co-op carries a selection of the Land of Enchantment’s own coffees, teas, and hot cocoas. Wrap them up for the holidays, or break out your favorite mug and have a sip.

The Co-op’s Health & Beauty Department features local bath products that make luscious holiday gifts. Share the unique and refreshing scents available only from these New Mexico brands.

Chile is here.

Spread the news! New Mexico has exceptional jams and jellies—spread it around. From the tried-and-true to the truly daring, the Coop has just the right taste for anyone’s toast.

There’s nothing more festive than our famous red and green. Local salsas and other chili products offer a surprising array of flavors. From the ticklish to the four-alarm fire, a uniquely New Mexico gift.

Enjoy fresh, fair and local for the holidays For the sweet tooth… Special, locally made candies and chocolates are here for the holidays. Who doesn’t like to indulge a sweet tooth this time of year?

The Co-op’s Mercantile Departments has smart gift ideas for even the most challenging name on your list. Stop by and find out how easy difficult shopping can be!

holiday gifts [the finest fresh, fair, local products at the co-op]

In case there’s Mistletoe… Festive cheeses Cheese for the holidays? Be adventurous. Explore the whole menu of fine cheeses the Co-op offers, local and imported, and share your discoveries with friends and loved ones. A winning choice for parties, too.

Lip balm is a must any time of year. The Co-op has an unusual selection of scents and flavors, every one of them soothing. Make sure that special pair of lips stays happy.

A little crunch Chocolate for body and soul Here’s one answer to holiday stress: A little self-indulgence. With the Co-op’s variety of special chocolates, you can satisfy your gift requirements and treat yourself, too. Everyone deserves a moment alone with chocolate.

Salty, spicy or gloriously unadorned, nuts are the perfect treat for the lover of crunchies—satisfying and good for you. There’s a nut for every taste, and the Co-op has them in all sorts and sizes.

Don’t forget the oranges!

Special treatment A warm bath calms the hustle and bustle of the holidays. Pure and sensuous, Co-op natural bath soaps make everyone feel special. And there are plenty to choose from—exotic, whimsical, or just pretty.

Oranges as gifts date back to Saint Nicholas, whose habit of tossing gold coins, not fruit, is said to have saved many a dire holiday. Gold may be at a premium, but the Co-op’s produce department has oranges that would make Saint Nick smile.

holidays Holiday holiday Baking! BAKING healthy

nectar for the brown sugar as it will not bind. If you want to use eggs instead of the egg replacer, use 2 eggs and omit the olive oil.

This yearâ&#x20AC;&#x2122;s holiday recipes include a selection of vegan and gluten-free desserts and the use of natural sweeteners. Warm up the house, fill it with the scent of savory spices, and bake away with love! (Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. = ounce, qt. = quart) Cinnamon Balls 3 egg whites 1 T, heaping, ground cinnamon 5 oz. ground almonds (about 1 2/3 C) 7 oz. brown sugar (about 1 C) rice flour, for dusting (or powdered sugar) Preheat oven to 350 degrees F. Beat the egg whites until very stiff and dry. Add the cinnamon, almonds and sugar and mix well. Lightly shape about a teaspoon of the mixture and set on a greased cookie sheet. Bake until set, 15 to 20 minutes. Dust with rice flour before setting aside to cool. Serves 6 to 8. Vegan Pumpkin Pie Before you dismiss this pie for being vegan, read on my loveliesâ&#x20AC;Śthis may just be the best pumpkin pie youâ&#x20AC;&#x2122;ve ever tried! You donâ&#x20AC;&#x2122;t have to label it vegan (or gluten-free, or lactose-free), either, because no one will ever know. It tastes that good. And, you wonâ&#x20AC;&#x2122;t have to put up with tofu jokes this holiday because there isnâ&#x20AC;&#x2122;t any (tofu, that is). Yes, this pie is also soy-free! Use a good quality hemp milk, such as Living Harvest. Do not substitute agave

Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate. In a food processor bowl add: 1 14- or 15-oz can pumpkin 1 1/2 C plain hemp milk 2 t bourbon vanilla 2 T light olive oil 1 T egg replacer (powder) 3/4 C organic brown sugar 1/2 C buckwheat flour 2 T tapioca starch/flour 2 t baking powder 1/4 t xanthan gum (*see note) 1/2 t sea salt 1 t cinnamon or pie spice 1/2 t nutmeg Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary, to incorporate all of the dry ingredients. Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools. Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. Makes 8 slices. *COOKSâ&#x20AC;&#x2122; NOTE: Xanthan gum can be found in the baking section of the Co-op. It is used in this recipe to give a silky smoothness to the custard and to help bind ingredients together. *If you are allergic to corn do not use xanthan gum.

December 2008 10

One Nutty Date Most brands of white chocolate chips are actually not white chocolate at all; theyâ&#x20AC;&#x2122;re called â&#x20AC;&#x153;white morselsâ&#x20AC;? and contain no chocolate. Instead of chips, use eight ounces of chopped pure white chocolate made without partially hydrogenated oil. 1 C packed light brown sugar 1/2 C unsalted butter, softened 1/2 C smooth peanut butter 1/2 t ground cinnamon 1 large egg 1 t vanilla extract 1 1/2 C all-purpose flour 1/2 t baking powder 1/2 t baking soda 1/2 t salt 8 oz. pitted dates, chopped 1/3 C walnuts, chopped DRIZZLE: 8 oz. chopped white chocolate 1 T canola oil Preheat oven to 375 degrees F. Beat brown sugar, butter, peanut butter and cinnamon in a large bowl with an electric mixer on medium speed until well mixed. Add egg and vanilla and continue beating until well mixed. Reduce speed to low. Add flour, baking powder, baking soda and salt. Beat until well mixed, scraping the sides of the bowl as necessary. Stir in dates and walnuts. Refrigerate the dough for at least 1 hour before baking. Use a small scoop (1 3/8 to 1 1/2-inch) and drop balls of dough 2 inches apart onto an ungreased baking sheet (if you do not have a scoop, shape the dough by hand into 1 to 1 1/4-inch balls). Gently press each ball to flatten slightly. Bake the cookies until the edges are lightly browned, 8 to 10 minutes. Transfer to a wire rack to cool completely. Makes 3 dozen cookies.

TO DECORATE: Place white chocolate and oil in a small microwave-safe bowl and microwave on medium, stirring every 30 seconds, until the chocolate is melted and smooth. To drizzle, dip a fork in the chocolate then wave it over a cookie to create a lacy finish (see variations). Let the chocolate set for at least 1 hour. VARIATIONS: Instead of drizzling, dip the top of the cooled cookies in melted white or dark chocolate and sprinkle with chopped walnuts. MAKE AHEAD TIP: Prepare the dough, cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days. Pecan Pie This recipe substitutes honey and maple syrup for corn syrup, which typically is non-organic and includes genetically engineered corn. These ingredients are wholesome and natural, but this is not a low-fat or low-calorie pie. Cutting the pie into 10 to 12 slices provides just enough, without being too much of this rich dessert. 3 eggs (or 1 egg yolk and 3 egg whites, or equivalent Ener-G powdered egg replacer) 1/2 C honey 1/3 C maple syrup 2 t vanilla 1/8 t salt (optional) 2 T unrefined sesame oil (or butter) 1 1/2 C pecans, broken into pieces one unbaked 9-inch bottom crust, chilled Preheat oven to 400 degrees F. If using butter, melt and cool. In a mixing bowl, beat eggs with whisk, then add sweeteners, vanilla, salt, and oil (or butter). Fold in nut pieces.

Celebration of Solidarity for Peace and Justice

The Power to Lend a Hand

Thereâ&#x20AC;&#x2122;s no slowdown in lending at your not-for-profit financial cooperative. Weâ&#x20AC;&#x2122;re still making mortgage, equity and auto loans with fast, local processing. Speak with a personal loan representative anytime 24/7 â&#x20AC;&#x201C; or apply securely online. Â&#x2021; Â&#x2021; ZZZ QPHIFX RUJ

12th Annual Community Holiday Gala HEIGHTS COMMUNITY CENTER/823 BUENA VISTA SE/ FOR INFO CALL 268-9557

DANCE TO THE FABULOUS MUSIC

of Wagogo, Bonnie Bluhm and Friends

SAT. DEC 13, 7PM

FUN FOR THE WHOLE FAMILY!

FOOD â&#x20AC;˘ BEVERAGES â&#x20AC;˘ HOME-BAKED GOODIES NON-CORPORATE & LOCALLY MADE GIFTS 14 locations including Santa Fe Inside La MontaĂąita Co-op Santa Fe Market, 913 West Alameda, west of St. Francis Drive 0HPEHU 1&8$ Â&#x2021; (TXDO 2SSRUWXQLW\ /HQGHU

$10 suggested donation for adults/children under 12 free Benefits the Albuquerque Center for Peace and Justice Donations of warm menâ&#x20AC;&#x2122;s clothing, jeans, hats, coats, gloves, backpacks, sleeping bags and blankets gratefully accepted at the gala for St. Martinâ&#x20AC;&#x2122;s Hospitality Center.

healthy

holidays

Pour into pie crust and bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for an additional 25 minutes, until set but not dry. Best served warm, but may be cooled to room temperature. Top with nonfat frozen vanilla yogurt or ice cream! Serves 10 to 12. Cranberry Crumble Cranberries are so tart that I recommend pairing them with whatever sweet fruit you have on hand: apples, pears, peaches, etc. Sweet and sour is scrumptious and complimentary. FILLING: In a bowl, toss: 2 C sliced sweet fruit of choice 1/2 C whole cranberries (fresh or frozen, slightly thawed) agave syrup, drizzle to taste sprinkle of cinnamon 1 t of arrowroot starch CRUMBLE TOPPING: Mix together and rub between your palms to create a soft, coarse crumble: 1 C gluten-free flour mix or pancake mix 3/4 C organic light brown sugar (*see note) 1 t cinnamon dash of nutmeg 4-6 T vegan shortening or light vegetable oil, as needed Preheat the oven to 350 degrees F. Coat a deep 9-inch pie plate (or four individual baking/serving dishes) with shortening or oil. Sprinkle a scant handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the fruit mixture; add all the liquid. Top with the remaining crumble mixture. Bake at 350 degrees F in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thick. The top should be golden brown. Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers. The crisp may be reheated in the oven or a microwave, but it is truly best when eaten the same day made. Serves 4.

December 2008 11

THERAPEUTIC MASSAGE & BODYWORK

1/2 C melted coconut oil 1 C maple syrup 1/2 C molasses 2/3 C light coconut milk 2 eggs, lightly beaten 1 T apple cider vinegar 2 T vanilla extract 1 T finely chopped fresh ginger 1 T chopped crystallized ginger 1/2 C raisins (optional)

NARA SHEDD NTS, CLMA, LMT 5917 CORE SYNCHRONISM ~ POLARITY ~ REFLEXOLOGY SWEDISH ~ MYOFASCIAL RELEASE MOVEMENT ANALYSIS

505.975.4823 WWW.BODYTELLINGSTUDIOS.ABMP.COM

Preheat the oven to 350 degrees F. Coat an 8" x 8" baking dish with oil, or line a 12-cup muffin tin with paper liners. Sift the flour, baking soda, salt, ground ginger, cloves and cinnamon into a medium bowl. Whisk to blend. Combine the oil, maple syrup, molasses, coconut milk, eggs, vinegar and vanilla in a blender, and blend until smooth. Pour the liquid ingredients into the dry, whisking them together until the liquid is absorbed. The batter will be quite wet. Stir in the fresh and crystallized ginger and raisins (if desired). Pour the batter into the prepared baking dish or muffin tin, and place it on the middle rack in the oven. Bake until the gingerbread is springy to the touch and a toothpick inserted in the center comes out clean (45 to 50 minutes for the cake; 25 minutes for the muffins). Let the cake cool in the pan until cool and then cut it into squares; or remove the muffins from the tin and let them cool on a wire rack. Serve the gingerbread warm or at room temperature. It will keep for up to 3 days. Serves 10 to 12. *COOKS’ NOTE: You can whisk the wet ingredients by hand if you like. Make sure to have the maple syrup and molasses warm or at room temperature so the coconut oil doesn't get clumpy. If that does happen, a whirl in the blender will smooth the wet ingredients right out. These recipes have been adapted and reprinted from the following sources: http://cookingwithamy.blogspot.com/ http://glutenfreegoddess.blogspot.com/ http://www.eatingwell.com/ www.pccnaturalmarkets.com http://glutenfreegoddess.blogspot.com/ http://www.thegreenguide.com/

*COOK’S NOTE: Use 1/4 C agave syrup, 1/3 C of gluten-free rolled oats and a little bit of vanilla rice milk as a substitute for brown sugar. Triple Gingerbread This moist gingerbread contains three types of ginger – ground, fresh and crystallized – for the serious ginger enthusiasts. Bake the gingerbread in a square pan or in muffin cups.

Louise Miller, MA LPCC NCC Psychotherapy louise@louisemiller.org www.louisemiller.org

Phone (505) 385-0562 Albuquerque, NM

12x12

Friday 12/5/08 6-9 pm

The Harwood invites you to RXU DQQXDO %HQHÀW DUW VDOH more than 100 participating artists. Free to the Public. Sale, food and dj begin at 6 pm. Don’t be late !

bake a

PIE!

2 C oat flour 1/2 t baking soda 1/2 t salt 1 T ground ginger 1/2 t ground cloves 1/4 t ground cinnamon

Body-Centered Counseling

Personal Growth Childhood Trauma • Illness Drugs/Alcohol • Loss Women’s Issues

harwoodartcenter.org (505) 242 - 6367 1114 7th Street NW

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

FROM OUR REGIONAL

FOOD-SHED

SHOP

CO-OP!

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

FIREWOOD SALE

$235 a cord, mixed hardwood (includes delivery)

Don’t forget: time to schedule Pine and Pinon pruning 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

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

seasonal

sustainability

December 2008 12

SHARE YOUR CARE ALL YEAR LONG

Ending Homelessness a Community Effort KRISTIN WHITE helter is a basic human right. Many of us who have a job and can afford a place to live can’t conceive of being without a home, if even for a short time. Through increasing understanding and awareness, shifting perspectives and facilitating the development of better strategies and more effective programs aimed at providing housing for all, we can end homelessness. BY

services for people experiencing homelessness. These services, however, can only do so much. Most shelters can only offer a limited amount of staying time.

Affordable housing is crucial to preventing and eliminating homelessness. Imagine how hard it would be to meet daily needs, e.g., find employment, work, take care of your children, go to school, maintain your health and the health of your family, if you had to, each day, figure out where to find safe shelter. Lack of sufficient support and funding from the government for subsidized housing prevents those in need from getting a home. Subsidized housing is government-funded under the Department of Housing and Urban Development (HUD). Progress is severely limited without funding. Many individuals and families lose their homes due to a series of events, as opposed to one isolated incident. Societal stigmas and shame present additional barriers to men, women and children seeking services. Despite popular belief, many people who experience homelessness are employed or looking for work. A significant portion of those without a home are families. Albuquerque Healthcare for the Homeless, St. Martin’s Hospitality Center, Albuquerque Rescue Mission and Project S.H.A.R.E are just some of the caring and comprehensive health and supportive

There is a great need for volunteers all year round. Thanksgiving and Christmas are times when people begin to think about ways to help and give back to their communities. Because most people have time off for these winter holidays and the weather is colder, more thought is given, and an overabundance of offerings made, to help serve food or donate clothes or supplies. While these volunteers are most appreciated, support and assistance are continually needed. On weekdays, especially, there is a need for extra assistance. One morning or afternoon a week or month would support the efforts of the above mentioned organizations. Donate warm clothing, blankets, walking shoes and boots (particularly for men). More clothes tend to be donated by women, so there is a surplus of women and children’s clothing. Inversely, there is a great need for men’s clothes, particularly large sizes.

Build the Local Economy Support Local Independent Businesses...

Shop CO-OP

Love INC. of South Albuquerque is a network of churches that links volunteers to people in need. It is a cooperative effort between churches and service agencies to provide effective help for the disadvantaged. Their first commitment as an affiliate is to develop and operate a Clearinghouse. If you have furniture that you would like to get rid of, someone from Love INC. will pick it up. The furniture is then distributed to families moving out of homelessness. They welcome volunteers. Advocacy is one of the most significant and critical contributions one can make towards creating the systemic changes needed to end homelessness. According to the National Coalition for the Homeless, “advocacy means working with people experiencing homelessness to bring about positive changes in policies and programs on all levels of government. It means working with sectors of the community (e.g., city/county officials, members of Congress, direct service providers, and the business community) to develop workable strategies for responding to homelessness.” Support individuals and families who are homeless. As people move out of a shelter or transitional housing program, consider raising money for a security deposit, or assist by contributing household goods, babysitting or moral support. Be a mentor or tutor, or read to a child staying in a homeless shelter. Offer professional skills directly or assist in job training. Direct service providers may be able to use many services and skills, including secretarial, catering, plumbing, accounting, management, carpentry, public relations, dentistry, medical, legal, writing, fundraising, child care and counseling. Those without a place to live are just ordinary people going through a difficult time in their lives. We all go through rough times. Please do not use language that further diminishes the dignity of people in homeless situations, such as “bum” or “transient.” Smile when you pass by someone on the street, make eye contact and say a few kind words (provided it is a situation in which you feel comfortable doing so). Most people are glad to be acknowledged. Educate yourself and others about homelessness. Google “ending homelessness” and you will find a wealth of information on the web.

Shop with Integrity...

Buy Local!

For years the Co-op has worked to build a strong local economy by supporting local farmers and producers. We hope that you will expand your support by extending it to include other local and family owned businesses. The joy of giving gifts is a delight that honors both the one who gives and the one who receives. Shopping at locally-owned and operated businesses rather than big box corporate multi-nationals supports your friends and neighbors and sustains a strong local economy. A locally made and purchased gift gives many times over.

When you do shop — please, shop with integrity. Shop wisely: Shop Co-op and buy local.

Two Uncommon Shops Under One Roof

PAPERS!

GALLERY ONE

505-268-7449 Contemporary crafts—Folk Art—Jewelry—Cards—Casual Clothing

THE PUEBLO LOFT

For a plethora of paper, as well as holiday cards & gifts that will amaze!

505-268-8764 Storytellers—Masks—Miniatures—Zuni Fetishes (Including Horses)

3500 Central Ave. SE, Albuquerque, NM 87106 in the Historic Nob Hill Shopping Center

Nob Hill Shopping Center 114 Amherst SE 254-1434 Mon.-Sat. 10:30-6:30 Sun. 11-5

farming &

gardening

GROWING COTTON:

isn’t as soft as it looks!

BRETT BAKKER espite the “act locally” axiom, some crops just aren’t wellsuited to a small farm. Take cotton in New Mexico. Sure, the Pueblo tribes were raising cotton long before Europeans arrived, but they spun their own yarn, thread and clothes. Even the most die-hard, back-tothe-land/Y2K survivalist types don’t take things that far. Commercially, we have the cotton growers of the Mesilla Valley (Las Cruces to El Paso) and eastern side of the state (which, from a bio-regional point of view, is pretty much west Texas). BY

No one hand picks cotton anymore. The most efficient harvesters are the big machines. By efficient I mean they deliver the highest tonnage of mature bolls versus time and effort (we won’t enter into the fossil fuel debate here). The small harvesters can deal with plots as tiny as 10 or 15 acres, although to most cotton farmers one thousand acres is leaning toward the small end of the scale. Pretty hibiscus-like flowers (they’re related) produce a pod the size of an unhusked walnut which slowly opens as a wad of cotton (the seedbearing boll) unfurls in a puffy bloom, like slow-motion popcorn. Like any other crop, cotton is ripe during a small window. Fibers don’t rot or decompose like an unpicked tomato but quality is of utmost concern since the buyer pays by grade. The better the grade, the better the price. The farmer must wait until quality is at its peak and it’s dry enough to haul in the harvesters without excess damage to soil structure. This means if it rains not only is it too wet to enter the fields but the fibers get soaked, droop and “unspool” to drag in the dirt and mud. That’s a drop in grade and price right there. You can’t harvest “green” cotton; that is, from living plants. In the non-organic world, chemical defoliants kill the plant. The organic farmer must wait for a freeze to do the same. That doesn’t always happen on a timely basis, especially down south. More nail biting follows.

Winter Food-Shed Abundance: Look for apple cider, winter squash, goat cheese and other local foods AT ALL CO-OP LOCATIONS!

December 2008 13

THE CHALLENGES OF ORGANIC FARMING Once the cotton is harvested, it’s compacted into modules which are the size and shape of a tractortrailer truck, not at all pillowy. These are hauled to the cotton gin to separate the fiber from the trash, twigs, dirt and seed. Organic cotton farmers must use a gin that’s also certified organic. Since no gin can survive solely on the organ-

itchy green

thumb

ic trade, they start with the non-organic since it arrived first. This means there are hundreds of nonorganic modules in the storage lot ahead of the organic. Rain won’t do too much damage (each module is usually tarped over the top) as long as the cotton is not in a low-lying area. I’ve seen organic modules in a few inches of standing water. It’s a heartbreaking sight. Quality (and price) take a nosedive.

When the non-organic is finished, the immense equipment is partially dismantled, painstakingly cleaned and blown with compressed air to ensure no non-organic residue remains. After ginning, the organic farmer waits again, storing his bales at a certified organic warehouse until the buyer is ready for it. Only now is the final grade determined (hence the farmer’s price) and the checks start trickling in. Cotton farmers have little room to haggle. The contracted going rate is the only choice. They can produce some extra cash by selling organic cotton seed to organic beef producers or running the harvester through the fields again to pick up the low quality “trash” cotton that’s good for industrial use. There’s no market for organic trash cotton so the price drops again. In all cases, the gin and warehouse take their cut. From here, the farmer can breath a sigh of relief; but in New Mexico, by that time, it’s well into January or even March, scant weeks away from getting ready to plant again. He’s gonna need those payments to invest in equipment maintenance, fresh seed, fuel and labor to start the cycle all over again. It’s mid-November as I write. Clouds are rolling in statewide and the cotton bolls down south are wide open. This holiday season remember the organic cotton farmer when you pray to the deity/entity of your choice.

PACKAGING WASTE FACTOIDS 1. U.S. consumers use an estimated 300-700 plastic bags per person, per year; 380 billion plastic bags, sacks and wraps a year nationwide, utilizing an estimated 12 million of barrels of oil per year. 2. If everyone in the United States tied their annual consumption of plastic bags together in a giant chain, the chain would reach around the Earth 760 times! 3. Estimates for plastic sack use worldwide range from 100 billion to one trillion per year,

degrading landscapes and filling landfills. 4. Plastic bags don’t biodegrade, they photodegrade—breaking down into small toxic bits, contaminating soil and waterways and entering the food chain. 5. The EPA estimates that it can take 1,000 years for the average plastic bag to decompose. 6. The EPA also estimates that only 5.2% of the plastic bags in the waste stream in 2005 were recycled.

BRING A BAG TO YOUR CO-OP, USE IT AND GET 10 CENTS BACK!

community

forum

December 2008 14

FIGHTING FOR FARMER’S RIGHTS

a Canadian Canola Farmer

SPEAKS OUT BY PERCY SCHMEISER Excerpts from the transcript of Percy’s talk in 2001 at the University of Austin (www.mindfully.org).

’ve been farming for 53 years, and 50 years of those I spent in developing a natural breeding of canola. I was known in Western Canada as a seed saver and a seed developer. Besides being a farmer, I've also spent 25 years in public life. I was a member of Parliament and I was also mayor of my community. In those years of public life, I was on every agricultural committee you can imagine, both federally and provincially. I've always fought for farmers’ rights and farmers’ privileges, and regulations and laws that would benefit them.

intentions of controlling, and now it’s out of control. So there’s a real liability issue. The Monsanto farm contract? To me, it is the most vicious, suppressive contract on the face of the Earth. People don’t realize what is going on in North America - in Canada and the United States - the rights and freedoms of people are being taken away.

two of Monsanto’s police, and generally they come in pairs. He’ll think when these police leave, “Was it this farmer, this farmer, or my neighbor, or that neighbor?” So, you have the breakdown of working together - of trust amongst farmers. Three Aspects of GMOs There are three aspects to the whole issue of GMOs. One is the part that I’m involved with - property rights vs. patent law - the rights of farmers always to be able to use their own seed worldwide. The other issue is the health and safety of GM foods. And a third issue, the damage to the environment. What is a super weed? There is no such thing as pure canola seed. It is all contaminated. Also there is also no such thing as containment. The reason for that is that now, canola has become a super weed. If farmer “A” buys a GMO canola from “this company,” and farmer “B” buys a GMO canola from “that company,” and over here another farmer buys GMO canola from Monsanto, the genes from these three GMO crops are now into one conventional plant. That makes it a super weed because you need three chemicals to kill one plant.

In 1998, without any previous warning or any indication at all, Monsanto launched a lawsuit against me. In that lawsuit, they stated that I had illegally obtained Monsanto's genetically altered canola without a license, and that I had infringed on their patent. Before the main trial, Monsanto withdrew all their allegations that I had obtained their seed illegally. They went on to say that it didn't matter how the seed got onto my land, I still infringed on their patent. Monsanto dragged me through the courts for years. In pretrial, they did everything to break me. They basically took all of our retirement funds, because just my lawyer fees alone, up to date, have been around $200,000. And what did the judge rule after 2 1/2 weeks of trial? [He said] it didn't matter how Monsanto's genetically altered canola got into my field. And then he went on to specify that whether it cross pollinated or if it blew in by the wind, by birds, bees, animals, or falling off a farmer’s truck, a combine and so on, it didn't matter. The fact that there were some plants there, I had violated Monsanto's patent, even though I didn't want it in my field. Number two, which is the most important one I think - he ruled that any farmer that has a regular conventional plant, it doesn't matter what kind of a plant, if it's a tree, if it's a seed, and it gets cross-pollinated with Monsanto’s gene against your wishes, and destroys your property, that plant becomes Monsanto's property. Now stop and think what that means to farmers all over the world — farmers, gardeners, anything to do with a life-giving form. My property becomes Monsanto's property against my wishes because it gets cross-pollinated by their gene. The third issue: the fact that I never used Monsanto’s patent - which means I never used Monsanto’s Roundup Ready herbicide or glyphosate on my crop — he ruled, “that’s immaterial.” He said the fact was that there were some plants there. So that shows you the extent of the power of patent law over farmers’ rights. Now, what did we do immediately after the judge came down with that decision? First of all, we launched an appeal to the Federal Court of Canada, with three judges… We also launched a counter lawsuit against Monsanto, which states that there’s a liability issue. If Monsanto has a patent, that doesn’t give them the right to release it to the environment - a life-giving form that they knew they couldn’t control, they had no

GMO

chile next?

fighting for farmers’rights Come hear farming hero

Percy Schmeiser/Dec. 13, 2pm Learn about the Legal, Environmental and Health Impacts of Genetically Modified Crops for New Mexico Farmers and Consumers. December 13th, 2pm at the UNM Student Union Building Ballroom. Free!!!!

A Farmer’s right to save seed and the health and safety of our food and environment are all THREATENED BY GMOS. In that contract it states you sign all your rights away to be able to use your own seed. And under federal law in Canada you’re always allowed to use your own seed. You must buy the chemical from Monsanto. You must also sign a nondisclosure statement. And if you happen to use some of your seed the following year and they find out about it, they can fine you or take all the profits from your crop, or make you destroy it. They can say anything about you, but you cannot say anything about Monsanto. You must pay $15 an acre each year, which is a technology charge. The most revolting part of this contract is that you must allow Monsanto’s police force to come on your land for three years afterwards, to go into your granaries, with or without your permission, to see if you’re cheating or not. What I have told farmers all over the world is to “never sign that contract, never ever give up the right to use your own seed, because if you do, you’ll become Monsanto’s slaves and serfs of the land.” In a Monsanto brochure on the bottom it says, “if you think your neighbor might be growing Monsanto’s Roundup Ready canola without a license, squeal or rat on him. What happens after that is that Monsanto’s police will come out to this farmer’s house, and they’ll threaten that farmer or his wife, and say ‘we got to this tip or rumor.’ And that’s always what they say - tip or rumor. And if you don’t come clean, we’ll get you, we’ll destroy you, you won’t have a farm left.” You can imagine what this does to the social fabric of a community when a farmer gets a visit from

The Canadian Food Inspection Agency, a division of the Canadian Department of Agriculture, and AgCanada have been receiving grants from Monsanto to do research. It came out that these same people were the ones that gave regulatory approval to Monsanto so they could sell GMO canola to farmers. They admitted at my trial that they had done no testing of genetically altered food. They only used Monsanto’s data. So, there you have our government agencies basically in bed with Monsanto, taking their grants and then giving them regulatory approval. And I’m sure the same thing is happening in the United States. Why did farmers plant GMO seeds? I think the reasons were: Monsanto told farmers that it would be more nutritious, it would be a bigger yield, but most of all, less chemicals. In Western Canada, the same as right across the border, we as farmers, use hundreds and hundreds of tons of chemicals—insecticides, pesticides, herbicides, you name it. Our land is contaminated. Our water is contaminated. Farmers now realize that we’re just killing ourselves and we’re killing the environment—our insects, our birds, and everything else. Farmers realized the damage that we were doing to the environment. So, when Monsanto said “less chemicals,” I think that’s what really caught the farmer’s ear. But what happened after four and five years? Number one, it was not more nutritious. It was not a bigger yield. When Monsanto advertised a bigger yield, always note they never say anything about quality. The quality drops about in half. And a third issue; less chemicals—farmers are now using from six to ten times more chemicals. Find out what is going on with the genetic modification of our traditional chile and how it will affect us all. Come hear Percy and others speak on Dec. 13 at 2pm at the UNM SUB Ballrooom. Its free! For more information go to www.gmofreenm.com.

Modified Genes in Your

Enchiladas? BY ISAURA ANDALUZ, CUATRO PUERTAS Percy Schmeiser World Hero in the GMO Struggle Speaks in N.M. December 13th! In 1996, the New Mexico State Legislature passed a House Joint Memorial declaring the state question as "Red or Green?" But, the question may soon change if New Mexico State University (NMSU) successfully develops a genetically modified chile. House Bill 2 of the 2008 NM State Legislature granted NMSU $250,000 in recurring funds for development of GMO chile. According to NMSU, this is an effort driven by the New Mexico Chile Association (NMCA), whose leadership includes Gene Baca of Bueno Foods ; Dino Cervantes of Cervantes Enterprises; and Lou Biad of Rezolex, Inc.

Co-Sponsored by Cuatro Puertas and La Montanita Food Co-op.

GMOS AND THE RED AND THE GREEN

So what does this mean for NM’s consumers, market growers, large chile farmers and seed savers? Will the new state question be: red or green or gmo? On December 13th, Percy Schmeiser, a Canadian canola farmer, returns to New Mexico to talk about his experience with Monsanto’s genetically-modified canola. Join Percy Schmeiser (www.percyschmeiser.com), Kevin Golden from the Center for Food Safety (www.centerforfoodsafety.org), and other speakers on Saturday, December 13th at 2:00 pm at the University of New Mexico, Student Union Building, Ballroom, for further discussion on the legal, environmental and health impacts of genetically modified crops for NM’s farmers, seed savers, and consumers. The event is free and open to the public. For more information, please go to www.gmofreeenm.com.

forum MEXICO:

community

NEW

December 2008 15

PEACE WITH JUSTICE FOR ALL

LAND of Nuclear Entrapment BY ASTRID WEBSTER What does a small, poor state, full of military bases and nuclear weapons labs, need? Another nuclear weapons factory?

Those who want to see an early end to nuclear weapons, as agreed to in the Nuclear Non-proliferation Treaty, advocate keeping KCP in place, decreasing its footprint as legacy waste is cleaned up and weapons are gradually retired. This would cramp the plans of proponents of a nuclear resurgence, seen by them as essential to increasing U.S. influence in a world of shrinking resources and growing energy demands.

lawsuit filed in September, in Kansas City by the Natural Resources Defense Council (NRDC), Nuclear Watch NM (NWNM) and others would require an Environmental Impact Statement before any action is taken on the current Kansas City nuclear weapons facility. New Mexico is being offered as an alternative to having the current multi-million dollar facility vacated, with operations moved to a new building seven miles from its current location in Missouri.

New Mexico’s representatives have a long history of support for nuclear weapons, citing benefits to the state from federal funds that flow to the labs and, eventually, it is hoped, throughout the state. Little that has to do with nuclear weapons, however, ever quite turns out as expected. Instead of spreading affluence and well-being, nuclear investments have done deep harm and brought social and moral impoverishment as well as economic disappointment to our people. Despite all the press about how lucky we are in our national labs, the rising tide of nuclear weapons expenditures runs parallel to declining indicators of well-being in health, social, educational and economic well-being.

The Department of Energy and the National Nuclear Safety Administration prefer moving the plant to a new, privately owned building and land, and selling the old site, leaving 60+ years of toxic waste behind. The KC City Council, loath to risk 2,100 well-paying jobs, offered thousands for bids and a rich settlement of TIDDs, an acronym for tax credits intended for urban infill in blighted areas, not the farmland being considered. The reasons behind the push to move are still unclear since the KC Plant (KCP) physical facility is still performing remarkably well, as are the workers.

There is a remedy to New Mexico’s successive losses but it requires that we shift away from dependence

on military might and primacy and turn to our wits and our will to live, even thrive into another century, not as the victors over the Earth but as co-operators with nature’s propensity to seek balance and take care of herself while providing for us. When Kansas City PeaceWorks and other residents attended one or both of two public meetings on the future of KCP, they spoke from a similar perspective. Pursuant to a series of meetings with Jay Coghlan, Executive Director of NWNM, many KC citizens said, “We need an Environmental Impact Statement before anything is moved or built anywhere, even in New Mexico.”

nonproliferation

please!

These calls for profound change, for abandoning our belief that there is a nuclear solution for any problem, are mirrored by the November 4th election. Nowhere has the call for change been more pronounced than here and for many of the same reasons.

We have an opportunity to stop being world leader in the most abhorred of weapons, investing instead in programs that are already centers of excellence for renewable energy production and environmental restoration. All it will take is our resounding refusal to settle for anything less. Astrid Webster is a local advocate for clean energy, bicycling and disarmament.

fresh, delicious organic...co-op

ACLU OF NEW MEXICO

BILL OF RIGHTS DINNER Saturday, December 6, 6pm The American Civil Liberties Union of New Mexico invites you to the annual Bill of Rights Dinner with special guest and Master of Ceremonies, Representative Eric Griego, and keynote speaker Thomas Frank, bestselling author of What's the Matter with Kansas? and The Wrecking Crew: How Conservatives Rule.

DEC. 6 @6PM

Wrecking Crew is a jaw-dropping investigation of the decades of deliberate—and lucrative conservative misrule. Casting back to the early days of the conservative revolution, Frank describes the rise of a ruling coalition

dedicated to dismantling government and the installation of a regime in which incompetence was the rule; the consequences of which we will not easily shake off through the usual election remedies.

Long dedicated to protecting our democracy and our civil liberties, join the ACLU on December 6th at the Sheraton Albuquerque Uptown Hotel for an entertaining evening to celebrate the contributions and advancements that have successfully defended our most cherished freedoms over the past year. Tickets are available online www.aclu-nm.org or by calling (505) 266-5915 ext. 1006.

12TH ANNUAL COMMUNITY HOLIDAY GALA C ELEBRATION

S OLIDARITY

FOR

It is holiday time, a perfect time to celebrate with friends and family at the 12th annual Peace & Justice Center fundraising Holiday Gala on Sat., Dec.13. Dance to the music of our own Bonnie Bluhm, followed by the renowned world beat of WAGOGO. Enjoy tamales, posole, and other tasty delights. Peruse the crafts tables to find creative and original

P EACE

AND

J USTICE

gifts. All proceeds support the work of the Albuquerque Peace & Justice Center. Come early: doors open at 6pm at the Heights Community Center, 823 Buena Vista SE. Admission is $10, Children under twelve come in free. Don’t miss this very special annual holiday community gathering. For more information call 268-9557.

creative

COURIERS REDUCING

Two Locations! Nob Hill

Nob Hill SHOP AND STROLL

5-10pm In historic Nob Hill between Girard and Washington ! TRAFFIC

Relief from stress, pain, digestive discomfort, colds & flu

Send your packages, magazines, documents, legal papers, food orders and more by bicycle courier!

Locally owned shops have special sales and extended hours!

Most insurances accepted.

Special entertainment and treats at your co-op!

3415 Silver SE Albuquerque, New Mexico 87106 P: 505-265-5087

SUPPORT YOUR LOCAL BUSINESSES

103 East Hill Gallup, New Mexico 87301 P: 505-863-8018

CARBON FOOT PRINT

call CREATIVE Couriers/920-6370

FREE SHOPPING!

Acupuncture Center

THE

Buy

Local!

DEC. 4TH

ANDY OTTERSTROM DELIVERS: A bike messenger in Minnesota for six years, now he brings that experience to Santa Fe. Andy also offers bike tire repairs, house or work calls for bike tire repairs and bike maintenance lessons.

Come celebrate the season at our Co-op gatherings! Join La Montañita Co-op! Your community-owned natural foods grocery store

Why Join? -You Care! –about good food and how it is produced -You’re Empowered! –you help support the local/regional food-shed -You Support! –Co-op principles & values and community ownership -You Vote! –with your dollars for a strong local economy -You Participate! –providing direction and energy to the Co-op -You Receive! –member discounts, weekly specials and a patronage refund

You Own It!

–an economic alternative for a sustainable future

In so many ways it pays to be a La Montañita Co-op Member/Owner!

Great Reasons to be a Co-op Member • Pick up our monthly newsletter full of information on food, health, environment and your Co-op. • Member refund program: at the end of each fiscal year, if earnings are sufficient, refunds are returned to members based on purchases. • Weekly member-only coupon specials as featured in our weekly sales flyer. Pick it up every week at any location to save more than your annual membership fee each week. • Banking membership at the New Mexico Educators Federal Credit Union. • Member only discount days: take advantage of our special discount events throughout the year–for members only.

Wishing you a fresh, fair and festive holiday!

• Special orders: on order large quantities or hard-to-find items at a 10% discount for members. • General membership meetings, Board positions and voting. Coops are democratic organizations. Your participation is encouraged. • Membership participation program: members can earn discount credit through our community outreach committees or skilled member participation program.