2009-01-CCN

coop january 2009

connection

free

Refurbished 100 year old local grain mill

Making a Transition

Town

BY ROBIN SEYDEL cross the nation and around the globe, over 114 communities are meeting to discuss overcoming our addiction to fossil fuels while mitigating the effects of climate change. The movement is inspired by Rob Hopkins and his book The Transition Handbook: From Oil Dependency to Local Resilience.

A

this positive approach, 64 cities had joined the movement at the time the book was written, and now less than a year later, the number has skyrocketed to over 114!

TRANSITION TOWN BACKGROUND After studying permaculture and being inspired by a Bill Mollison lecture, Rob Hopkins finished his degree in Environmental Quality and Resource Management and moved, with his family to Ireland, to teach permaculture and lay the groundwork for the development of an ecovillage. His Baile Dulra Teoranta was the first company granted charitable status for eco-village development in Ireland. In 1999, he purchased land near Enniskeane in West Cork, and, after 3 years of applications, permission was granted in an area where no development was previously permitted for the Hollies Center for Practical Sustainability.

The book gives specific examples taken from the work Rob has done in the REINVENTING town of Totnes and elseour culture in an where to transition to susunprecedented way! tainability. Background information on the links beCouncil in October. All are weltween peak oil, climate change and the rebuilding of come and encouraged to bring a friend. We hope local and regional resilience set the stage for his that other cities in New Mexico will also begin discussions of the Heart and Hands sections, with Transition Town meetings. their accessible concepts and how-to instructions.

Some of the most fascinating chapters are those that Copies of The Transition Handbook are available speak directly to the psychology of addiction and at all Co-op locations and from Collected Works behavior change in what he calls “Post-Petroleum Bookstore in Santa Fe, as well as on-line. The CoStress Disorder.” op has a few copies available at a special sale price of $20. It is not necessary to have read the book to MANIFESTING OUR TRANSITION TOWN participate in the meeting. Below are some Here in New Mexico it is time to come together, as excerpts from the book to inspire your thinking. have a growing number of communities across the Rob’s research and further information is available nation and around the globe, to discuss the book and on his website www.transitionculture.org. design action plans for energy self-sufficiency and local resilience guided by Rob’s timetables.

For more information contact Robin at the Co-

After much community development work, in June 2005, together with Catherine Dunne and Louise Rooney, Rob organized a conference, “Fuelling the Future - The Challenge and Oppportunity of Peak Oil” and launched the Kinsale Energy Descent Action Plan, (KEDAP). This was the first attempt at designing a timetabled strategy for weaning a town off fossil fuels.

TRANSITION TOWN CONCEPTS In September 2005 Rob moved to Totnes in Devon, for PhD work at Plymouth University to research Energy Descent Action Plans (EDAP) and refine the model in such a way that it could be used by communities across the nation and around the globe. Rob developed a system that involves what he calls “the Head, the Heart and the Hands of Energy Descent.”

The Head refers to concepts of peak oil, arguments for and against localization as well as historical examples. The Heart refers to how to actually engage communities in a positive and dynamic way and how to use peak oil as a tool for empowerment rather than leaving people feeling helpless. This part of the exploration is about how to actually facilitate change and the dynamics of cultural transformation. The Hands refer to practical aspects; can we become self-sufficient in food and energy, and how?

TRANSITION

TOWN MEETING Based on the international Transition Town Movement and the book by Rob Hopkins, Transition Handbook: From Oil Dependency to Local Resilience, a group of dedicated community members are coming together to see how we can create a Transition Town Team in Santa Fe. We will be coordinating our activities with the Sustainable Santa Fe Plan adopted by the Santa Fe City Council in October.

His book, The Transition Handbook, chronicles the ways we can think about moving our communities off fossil fuel and has timetables and action maps to manifest the change. With

FEB. 4TH 6PM

at the Santa Fe Co-op, 913 West Alameda.

Co-sponsors: The Sustainable Santa Fe Commission and La Montanita Co-op.

ALL ARE WELCOME!

Help us brainstorm, then manifest an action plan for a SELF-SUFFICIENT, ENERGY-WISE FUTURE.

Excerpts from THE TRANSITION HANDBOOK

BY ROB HOPKINS hat I am certain of is that we are going to see extraordinary levels of change in every aspect of our lives. Indeed we have to see extraordinary levels of change if we are to navigate our societies away from dependence on cheap oil in such a way that they will be able to retain their social and ecological coherence and stability, and also live in a world with a relatively stable climate.”

“W

“As an addictions specialist, I’d say that industrialized societies are hooked on oil in a way that shows significant features of addiction… . But the term addiction can be a difficult one because it has no universally agreed definition. I still think it is a useful term though, as addictions refer to stuck patterns of behavior that can be difficult to change even when we know they’re causing harm. That’s

op Food-Shed Warehouse at 217-2027 or toll free at 877-775-2667 or e-mail: robins@lamontanita.coop or ClimateToday@aol.com.

In Santa Fe our first Transition Town meeting will be on February 4th at 6pm at the Co-op’s Santa Fe location, 913 West Alameda. This meeting is co-sponsored by the Sustainable Santa Fe Commission and La Montanita Co-op. We will coordinate our activities with the Sustainable Santa Fe plan passed by the City

exactly what we’ve got with our current pattern of fossil- fuel use… .The first stage in tackling a problem is to recognize it, and when we apply a term like addiction to oil, it questions the way we use it.”

“Climate change tends to be thought of as an environmental issue, and peak oil as a resource issue: both might be seen as having distant causes that we can do little about. But oil dependence is to do with human behavior; that’s much closer to home and within our power to change.”

“How can insights from addictions be utilized practically by Transition Initiatives? I’ve boiled this down to three principles… (a) Pay attention to the steps of change that happen inside people. (b) Create spaces for people to feel heard in making their own arguments for change. (c) If a change seems too difficult, have a preparation stage for training ourselves.”

Our Deepest

Giving Tree Generosity

O

nce again, our fabulous Co-op Members and shoppers have come forward to demonstrate the great spirit of our community. Thanks to you, nearly 600 children in need in our Albuquerque, Santa Fe and Gallup communities had their holiday gift wishes come true. Your caring concern created a little mountain of gifts for special children in the care of three New Mexico agencies: New Mexico Department of Children Youth and Families, Enlace Communitario and Peanut Butter and Jelly Day School. You made the holiday season a little brighter for all involved.

Given the economic challenges many of us face your generosity has a special significance. This year a Co-op “Angel” donated $500 to help take care of all the children left on the trees in Albuquerque. To you, dear person, a very special thanks! As always, the Co-op made sure that any child left on our trees got a holiday wish gift.

Thanks

“We need to accept that when people are dependent on a substance, as we are with oil, there are resistances to change that we need to take into account.

The addictions field has been working with such resistance for decades. Models have evolved for understanding and working with blocks to change.

Effective tools have been developed. The challenge we face is about transition and using the tools and insights from one field in another.”

“Transition Initiatives don’t just involve telling people about the problem and campaigning. They also involve practical training in the skills needed for a post-oil society.”

“T

ransition Initiatives are based on four key assumptions; (1) That life with dramatically lower energy consumption is inevitable, and that it’s better to plan for it than to be taken by surprise. (2) That our settlements and communities presently lack the resilience to enable them to weather the severe energy shocks that will accompany peak oil. (3) That we have to act collectively, and we have to act now. (4) That by unleashing the collective genius of those around us to creatively and proactively design our energy descent, we can build ways of living that are more connected, more enriching and that recognize the biological limits of our planet. The future with less oil could, if enough thinking and design is applied sufficiently in advance, be preferable to the present.”

From the bottom of our hearts, we thank you for your support of this program. We are proud and honored to be able to serve a community with such a generous heart. You are the best! Thanks again for your cooperative spirit!

We hope this new year is one of peace and prosperity, contentment and fulfillment, good health and great food for you all.

With love, Your Co-op Membership Department

“Something about these profoundly challenging times we live in strikes me as being tremendously exciting. Clearly peak oil and climate change are potentially catastrophic challenges which can easily lead to our painting grim pictures….With a small shift in thinking though…we may find it hard to get to sleep due to our heads buzzing with possibilities, ideas and the sheer exhilaration of being part of a culture able to rethink and reinvent itself in an unprecedented way.”

winter happenings A Community - Owned Natural Foods Grocery Store La Montanita Cooperative Nob Hill/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central SE Albuq., NM 87106 265-4631 Valley/ 7am-10pm M-S, 8am-10pm Sun. 2400 Rio Grande Blvd. NW Albuq., NM 87104 242-8800 Gallup/ 10am-7pm M-S, 11am-6pm Sun. 105 E. Coal Gallup, NM 87301 863-5383 Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852 Cooperative Distribution Center 3361 Columbia NE, Albuq., NM 87107 217-2010 Administrative Staff: 505-217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/Terry Bowling 217-2020 terryb@lamontanita.coop • Controller/John Heckes 217-2026 johnh@lamontanita.coop • Computers/Info Technology/ David Varela 217-2011 computers@lamontanita.coop • Food Service/Bob Tero 217-2028 bobt@lamontanita.coop • Human Resources/Sharret Rose 217-2023 hr@lamontanita.coop • Marketing/Edite Cates 217-2024 editec@lamontanita.coop • Membership/Robin Seydel 217-2027 robins@lamontanita.coop • CDC/MichelleFranklin 217-2010 mf@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 • Alisha Olguin/Gallup 575-863-5383 alishao@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 Betsy Van Liet

New Mexico Organic Farming

Conference

BY JOANIE QUINN, NEW MEXICO ORGANIC COMMODITY COMMISSION

“A

ldo Leopold spoke of harmony between people and the land. When people do well by the land, and the land does well by people, then you have sustainable communities and sustainable agriculture. But when one or the other grows poorer, you do not have sustainability. We can have top production and the eagles overhead and the otters in the rivers. It’s not one or the other. You can have it all—why not?”

-Paul Johnson, Keynote Speaker for the 2009 NM Organic Farming Conference 2009 is the 100th anniversary of the arrival of Aldo Leopold in New Mexico. Leopold is perhaps best known for his work as an ecologist and conservationist; his work to preserve wilderness resulted in the creation of the wilderness that today bears his name in New Mexico’s

Las Cruces

Feb. 27-28 Gila Mountains. Less well-known is Leopold’s groundbreaking work in farmstead conservation—work that paved the way for what today is known as agroecology.

In February 2009 the NM Organic Farming Conference celebrates Aldo Leopold’s contributions to organic and sustainable farming with the keynote address: “Aldo Leopold’s Enduring Legacy to Sustainable Farming” by Paul Johnson, wildlife biologist and former Chief of the USDA’s Soil Conservation Service (now the Natural Resource Conservation Service). Johnson, an Iowa farmer, was the founder of the Leopold Center for Sustainable Agriculture, and is one of the country’s leading authorities on Aldo Leopold.

New Mexico Secretary of Agriculture, Dr. I. Miley Gonzalez, will welcome participants to the Conference on Friday morning the 27th of February. On Saturday, participants will be treated to a luncheon feast of local and organic food. During the lunch the New Mexico Organic Farmer of the Year will be recognized.

F

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

In addition to the keynotes, six sessions of workshops will pull together information on a wide range of topics of interest to organic and sustainable producers.

Membership response to the newsletter is appreciated.

Address typed, double-spaced copy to the Managing Editor, robins@lamontanita.coop website: www.lamontanita.coop Copyright © 2009 La Montanita Co-op Supermarket Reprints by prior permission.

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

2

The Crop Track will include: “Organic Fruit Production” with Dr. Ron Walser, Extension Urban Small Farm Specialist at NMSU’s Los Lunas Agricultural Science Center, who will report on trials of various fruit and berry crops; “Soil Fertility for Orchard Production” with Dr. Ron Godin, organic production researcher at Colorado State University; “Rotation (and other) Strategies for Weed Management” with Dr. Ron Godin and Ramon Alvarez, who grows cotton, alfalfa and chile in La Union, New Mexico, discussing the theory and practice of managing weeds in organic production; Joshua Cravens, Project Director of Arid Crop Seed Cache will discuss how growing seeds can diversify your harvest, what to look for when buying seed and a step-by-step description of how to grow and process seed in “Seed Growing Basics; What’s Hot in Organic Veggie Production” with Dr. Ron Walser and Dr. Tess Grasswitz, NMSU Urban and Small Farm IPM Specialist, who will talk about various methods to control the curly top virus; Dr. Connie Falk, NMSU Agricultural Economist, will report on the effects of winter and summer mulches on vegetable production and row covers for spinach and lettuce; and Sharlene Grunerud will discuss vegetable varieties that have been proven producers for the organic Mimbres Farms/No Cattle Company in San Juan, New Mexico; “In Garlic!” Eli Burg and Amanda Mione of Chispas Farm will explore the considerations that go into producing a bountiful crop of organic garlic, from soil preparation, to harvesting, to recommendations of varieties for your climate and markets.

The Certification, Marketing and More Track will include the following workshops: “How to Get Certified Organic”; “It’s A Hard Rain Gonna Fall: Waterharvesting Basics for Your Farm”; “Moving into Value-Added: Understanding the Regulations”; “Let There Be Weeds; Organic Buyer Round Robin”; and “Meeting the Needs of Our Feathered Allies”.

T

he Farm Support Track will feature: “Financial Planning for Farmers and Ranchers”; “Alternative Energy for Farms and Ranches”; “Farm Bill for Organic and Sustainable Farmers”; “Did I Make Money This Year? Business Basics for Farmers and Ranchers”; “Managing Insect Pests in Organic Production”; and “Birds 101”.

The Demonstration Track will give participants some hands-on experience in the following sessions: “Keeping Bees Without Chemicals”; “Appropriate Tools for Small-Scale Farms—BYOT (Bring Your Own Tools)”; “Season Extension Choices: What is Right for Your Farm”; “Putting Poultry to Pasture: A New Design for Chicken Tractors”; “Pruning and Grafting Techniques for Healthy and Happy Trees”; and “Drip Irrigation and Microsprayers in Orchard Applications”.

Take advantage of this great opportunity to visit Las Cruces and bask in the warm southern sun this year as the Organic Farming Conference heads south for the winter. Conference extras include a HACCP

Don’t miss the ORGANIC

arm to Table, the New Mexico Department of Agriculture, the New Mexico Organic Commodity Commission and the New Mexico State University Cooperative Extension Service have joined forces to organize the New Mexico Organic Farming Conference. The conference will be held at the Encanto Hotel in Las Cruces. La Montanita Co-op Natural Foods Market, Los Poblanos Organics and the New Mexico Department of Agriculture are co-sponsoring the gathering.

Membership Costs: $15 for 1 year/$200 Lifetime Membership

Watrous, NM, and Frankie Benoist of J-Six Ranch in Mimbres, NM; and “What’s Changing in the National Organic Rule?” with Brett Bakker, Chief Inspector for the Organic Commodity Commission and Vice President of the Accredited Certifiers Association, who will talk about recent and coming changes in the national organic standards.

REGISTRATION for the two-day confer-

FARMING

Conference

The Livestock Track will feature “Organic Goat Production” with Nancy Coonridge of Coonridge Organic Goat Cheese talking about free-range, antibiotic-free, certified organic goat production; “Organic, Natural, Grassfed: Costs and Benefits in the Market for Beef” with Jeff Shahczenski of the National Center for Appropriate Technology (NCAT) and Appropriate Technology Transfer for Rural Areas (ATTRA); “Organic Hay and Forage Production” with Kelly James of Hobbs, New Mexico; “Deer, Gophers and Javelinas: Nurturing Biodiversity without Sacrificing Your Crops” with Douglas Cram, Cooperative Extension Specialist for Animal Sciences and Natural Resources, offering practical approaches for living with the wild; “Getting Started in Organic Beef Production” with Alan Lackey of River Canyon Ranch in

ence, including Saturday’s lunch is $100. For more information call 841-9067, or email Joan at quinn@state.nm.us, or look for conference brochures at the Co-op. To make hotel reservations, call (800) 262-2043 and say you are part of the Organic Conference to get the special room rate. Hotel reservations must be made by January 28th.

M O V I N G ORGANIC

FORWARD

Workshop on Wednesday, 2/25/09 conducted by Nancy Flores, State Food Technologist, for those considering starting a processing business.

There is a discount for those attending the Organic Farming Conference. Call (505) 646-1179 for more information. On Thursday, 2/26/09 join a guided tour of NMSU and the New Mexico Department of Agriculture to find out more about the work going on there. Call Del Jimenez at (505) 852-2668 to sign up for the tour.

Before you head back home, join us for a farm tour on Sunday, March 1, 2009, at 10am, as 2008 New Mexico Organic Farmer of the Year, Sally Harper, guides you around her pecan orchard and answers all your questions about organic pecan production.

THE ORGANIC FARMING CONFERENCE is a great opportunity to hear speakers on all aspects of organic agriculture and to meet with sustainable producers from around the southwest. Hope to see you there!

JANUARY 2009

winter happenings The 14th Water Conservation and

XERISCAPE CONFERENCE

WATERSHED & FOODSHED

S

ince 2000, the Water Conservation Conference offered by the Xeriscape Council of NM has become the national outdoor water conservation conference. The February 2008 conference attracted almost 400 registrants from 18 states. Over 35 city water departments were represented. Registrants have also attended from Mexico, Japan, Canada and Argentina. This year the conference takes place at the Pyramid Marriott Hotel in Albuquerque on February 2627, 2009 (Thursday and Friday). The Xeriscape Council of NM also presents, free to the public, a Water Conservation and Xeriscape Expo, on February 28 and March 1 (Saturday and Sunday).

The 2009 global water keynote will feature Maude Barlow, the National Chairperson of The Council of Canadians, Canada’s largest public advocacy organization, and the co-founder of the Blue Planet Project. She works internationally for the right to water. Her landmark book, Blue Gold initiated the global right to water movement. She serves on the boards of the International Forum on Globalization and Food and Water Watch, as well as being a Councilor with the Hamburg-based World Future Council.

Andrew Parker, Royal Society Research Fellow at Oxford and one of the three most important young scientists in the world for his work in investigating and answering the great riddle of the Cambrian explosion; and Paul Stamets, whose writings and research on mushrooms has opened investigation into the use of mushroom spores for personal health, fine eating and environmental remediation.

Albuquerque

Feb. 26-27 Valley Valley

An increasingly current and relevant topic for 2009 is “WatershedFoodshed.” The “Foodshed” keynote address will be by Land Institute president, Wes Jackson. Born on a farm in 1936 near Topeka, Kansas, Wes is leading the research to develop perennial grains. The Land Institute, founded in 1976, has worked for over 20 years on the problem of agriculture with a primary purpose of developing an agricultural system with the ecological stability of the prairie and a grain yield comparable to that from annual crops.

Other speakers include: Roger Doiron, founder and director of Kitchen Gardeners International; David S. Gutzler, Professor of Meteorology and Climatology in the Department of Earth & Planetary Sciences at UNM; Toby Hemenway, author of Gaia’s Garden: A Guide to Home-Scale Permaculture; Basia Irland, Professor Emeritus, UNM Department of Art and Art History, creator of international water projects in Africa, Canada, Europe, South America, Southeast Asia and the United States; Brad Lancaster, permaculture teacher, designer, consultant and cofounder of Desert Harvesters; Andy Lipkis, founder of TreePeople in 1973: educating on taking personal responsibility for the urban forest; Deborah Madison, founding chef of San Francisco’s Greens restaurant;

Registration Fee: $200. Fee includes 2-day conference, all conference materials, lunches, coffee breaks and access to all exhibits. After 2/20/2009 registration is $225. For more information on the conference or the Free Water Conservation Expo, or to register, go to www.xeriscapenm.com.

BY SCOTT VARNER

FREE XERISCAPE EXPO On Saturday, Feb. 28th and Sunday, March 1st at the New Mexico Expo Fairgrounds, The Xeriscape Council is presenting The Water Conservation and Xeriscape Expo featuring hundreds of our areas most knowledgeable people, seminars and booths from over 250 garden educators, xeriscape info, water harvesting, mulch, composters, designers, growers, gardening tools, plants and much more. This is the largest expo of its kind in our region. It is free to the public ($4 parking on the fairgrounds is the only entry fee).

FOOD &

Gallup Gallup

WATER Santa Fe

Co-op Leader to SPEAK AT N AT I O N A L S M A RT G R O W T H C O N F E R E N C E

O

n January 22-24 the Local Government Commission will present the 8th Annual New Partners for Smart Growth Conference in Albuquerque, New Mexico. Based on the belief that smart growth has a role to play in meeting the challenges of the 21st Century, including global warming, water and air pollution, droughts, floods, high gas prices, housing foreclosures, obesity and food scarcity, the conference brings together a wide variety of perspectives, disciplines and speakers working for more sustainable communities. The Co-op’s own General Manager Terry Bowling will speak on the importance of the cooperative economic model.

The conference will utilize a multidisciplinary approach integrating local elected officials, city and county staff, landscape architects, developers and builders, planners, transportation professionals and traffic engineers, public health professionals, architects, bankers, realtors,

urban designers, parks and recreation professionals, school superintendents, board members and facilities staff, environmentalists, crime prevention professionals, advocates for older adults and youth, bicycle and pedestrian advocates, advocates for social equity and affordable housing, labor representatives and all others committed to building safer, healthier and more livable communities everywhere.

The 8th Annual New Partners for Smart Growth: Building Safe, Healthy and Livable Communities Conference will be held January 22-24, 2009, at the Albuquerque Convention Center in downtown Albuquerque, NM. A variety of pre-conference tours of cutting edge building and restoration of neighborhoods around the region are planned to inspire out-of-box thinking on what 21st century communities and cities could look like.

FOR CONFERENCE REGISTRATION OR MORE INFORMATION go to www.community-wealth.org or www.newpartners.org.

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

World CAFE continues!

Saturday, January 31st, 6:30-8:30pm Immanuel Church, Fellowship Hall, at Silver and Carlisle (Across Carlisle from the Nob Hill Co-op’s Back Door) Inspired by discussions at the Co-op’s November World Café Event, small groups of people interested in a wide variety of alternative economic topics have been meeting to take action on shared ideas. Come see if there is a group that interests you—or help start one! For more information see the World Café Continues article on page 6 or contact Angelle at havenforpeace@yahoo.com.

The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op Supermarket, the cooperative movement, and the links between food, health, environment and community issues.

Opinions expressed herein are of the authors and are not necessarily those of the Co-op.

all are WELCOME

CO-OP

YOU OWN IT JANUARY 2009

3

foundation CRAFTING an eat healthyY E A R

food is the

JANUARY 2009 4

11 POINT-PLAN FOR GOOD NUTRITION AND

BY ROBIN SEYDEL

I

s eating better, getting healthier or losing a few pounds part of your New Year resolution? For many of us it is. I for one hate diets! Don’t tell me what I can’t have—tell me what I can have. Eating fresh fruits and vegetables will go a long way in helping you do all of the above. Staying off processed foods and high sodium foods will also go a long way in reducing water retention and high blood pressure. Eating more fruits and vegetables, grains and beans, and foods lower in fat and fewer processed foods are key in any healthy future.

Instead of reaching for that candy bar at 3pm to get you through the rest of the work day how about a cup of hot green tea and a few dates, figs or jumbo flame raisins, for an energy boost that quiets your sweet tooth? And if life on the go makes you reach for the fast food solution, try a quick fix of healthy food from the Co-op deli; or pop some almonds or trail mix into your purse, computer bag or briefcase, so you always have a quick and healthy snack.

1. Eat Plenty of Fiber. Fiber is found in whole grains, fruit and vegetables; eat rye, rice, barley, millet, quinoa, amaranth and other grains regularly. They help bind with toxins and improve elimination.

2. Eat plenty of fresh fruit and vegetables, especially green leafy ones. These are high in vitamins, flavonoids, minerals, essential fatty acids and fiber.

3. Cut down on your fat intake. Use animal products as flavorings and condiments rather than as your main source of protein.

Choose fish, poultry, whole grains, beans, nuts and seeds rather than red meat and cheese for your major protein sources. Utilize tofu, tempeh, seeds and rice products when possible.

Benefits of Millet and Buckwheat

GREAT GLUTEN-FREE KRISTIN WHITE iets higher in whole grains, such as millet and buckwheat, have been linked to protection against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity, gallstones and premature death. Whole grains are rich in fiber, vitamins, minerals and hundreds of natural plant compounds, called phytochemicals, which protect cells from the types of damage that may lead to cancer.

7. Drink only moderate amounts of alcohol and caffeine. Make an afternoon cup of coffee a cup of green tea instead. Utilize Swiss water processed decaf coffee rather than the chemically processed ones. OR better yet switch to green and herbal tea beverages.

8. Drink plenty of filtered water. Eight glasses a day is recommended for good health.

9. Eat more of your calories earlier in the day. A good hearty breakfast, a solid nutritional lunch and a light dinner refuels the body’s nutrients as they are needed more effectively than eating heavy, hard to digest proteins late in the day or close to bedtime. Why store all that fat for use before 6-8 hours of sleep! Utilize it during the day instead. This will help improve digestion, reduce interrupted sleep, reduce heartburn and indigestion, improve metabolism and help with weight loss.

10. Get enough exercise and fresh air. Get up from that computer, TV or study desk and walk, do yoga, hike or whatever exercise you enjoy at least 3-4 times weekly. It will improve both your body and your mind.

Grains

BY

D

4. Cut down on your sugar intake. Use sugar as a flavoring rather than a food, avoiding cakes, sweets, chocolates, biscuits, puddings, ice cream, jam fruit canned in syrup, soft drinks, etc.

5. Cut down on your salt intake. Instead of salt use herbs and spices including ginger, cayenne, cumin, turmeric, curry, rosemary, cardamom, coriander, chile, garam masala, garlic, lemon juice, tomato puree, onions, mustard seeds, pepper, etc. Check out the wide variety of bulk spices and mixed salt-free spice assortments in the bulk and grocery sections of your Co-op.

6. Cut down consumption of processed food to avoid empty calories and artificial everything, including flavors, sweeteners, msg, preservatives and other additives.

high fiber

nutrition

The term “whole grain” means that all three parts of the grain kernel (germ, bran and endosperm) are included. Refined grains usually have the bran and germ removed, leaving only the starchy endosperm. Brown rice is a whole grain; white rice is not.

Millet: Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Today millet sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India and Egypt. While millet has been used primarily for birdseed and livestock fodder in Western Europe and North America, it is now gaining popularity as a delicious and nutritious grain that can be enjoyed for its unique virtues.

Millet is tiny in size and round in shape and can vary in color from white to gray to yellow to red. It is used in various cultures in many diverse ways: as a cereal, in porridge and soups, and for making breads. The most wide-

PRODUCE! from our regional

Food-Shed

SHOP

CO-OP!

Choose

Organics!

whenever possible 11. Choose organics as much as possible to avoid the many endocrine and neurotoxic agricultural chemical residues. This will allow you to peel fruit ad vegetables less. The highest concentrations of nutrients are often in the peels. Cook only lightly and eat some raw fruits and veggies with their important enzymes each day.

ly available form of millet found in stores is the pearled, hulled type. Traditional couscous is made from cracked millet. Consistency varies depending upon cooking method; it can be creamy like mashed potatoes or fluffy like rice. Millet does not contain gluten, which makes it a wonderful grain alternative for people who are gluten-sensitive.

Buckwheat: Buckwheat is native to Northern Europe and Asia. It was widely cultivated in China from the 10th through the 13th centuries. It then spread to Europe and Russia in the 14th and 15th centuries, and was introduced in the United States by the Dutch during the 17th century. Buckwheat is widely produced in Russia and Poland, where it plays an important role in traditional cuisines.

Other commercial cultivators are the United States, Canada and France, the country famous for its buckwheat crepes.

Buckwheat is a fruit seed that is related to rhubarb and sorrel. Common and tartary buckwheat are popular varieties in the United States. Its name is supposedly derived from the Dutch word boekweit, which means "beech wheat," reflecting buckwheat's beechnut-like shape and its wheat-like characteristics.

Buckwheat is sold either unroasted or roasted, the latter oftentimes called "kasha," from which a traditional European dish is made. Unroasted buckwheat has a soft, subtle flavor, while roasted buckwheat has more of an earthy, nutty taste. Its color ranges from tannish-pink to brown. Buckwheat is often served as a rice alternative or porridge.

Buckwheat is also ground into flour, available in either light or dark forms, with the darker variety being more nutritious. Buckwheat does not contain gluten and is frequently mixed with some type of gluten-containing flour (such as wheat) for baking.

In the United States, buckwheat flour is often used to make buckwheat pancakes, a real delight, especially for those allergic to wheat.

Like all grains, buckwheat and millet should be rinsed thoroughly under running water before cooking, and any dirt or debris should be removed. After rinsing, add one part millet or buckwheat to two parts boiling water or broth. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 25 to 30 minutes. The texture of millet, cooked this way, will be fluffy like rice. If you want the millet to have a more creamy consistency, stir it frequently, adding a little water every now and then.

BALANCED eating for health

What is

VEGAN?

the Best

HEALTH

BY TWO MOONS N.D. Editors Note: This is the first in a series of articles on veganism.

Vegan is not a cult, or an alien from outer space. Elsie Shrigley and Donald Watson, who founded the UK Vegan Society, derived the word vegan from the word vegetarian in l944. In l960 the American Vegan Society was founded. Many who ate a vegan diet up until that time, and for many years thereafter, were called pure vegetarians.

Basically the word vegan describes a way of eating and a lifestyle choice. As opposed to the word vegetarian, which denotes a diet that excludes meat products, vegan pertains to a diet that also excludes eggs and dairy products of all kinds. A person choosing a true vegan diet is usually conscious of buying and using any product, whether for household cleaning, personal care, clothing, accessories or furnishings, to exclude animal or animal by-products. Vegans also

require that products or ingredients have not been tested on animals. Vegan is often used to label and define such products.

Sometimes people actually call themselves vegans, as one who eats only raw fruits might call themselves a fruitarian, or one who eats no meat but eggs and dairy products might refer to themselves as a lacto-ovo vegetarian. However, we don’t really need to refer to ourselves by what we eat, anymore than by our nationality, employment or interests. Our choices in life reflect our own needs and desires and what truly makes us happy; and so, it is only necessary to refer to our lifestyle choices, or put a name on them, such as vegan, in order to share our similar connections, or to help others understand us better, especially pertaining to when we go out to eat, are looking for a particular item in our grocery store, or have health related concerns.

Next Month: Why Choose a Vegan Diet?

From the author of Peace In Every Bite, A Vegan Cookbook with Recipes for a Healthy Lifestyle.

foundation KG FLOUR: Sprouted Rice

food is the

and Rice Flour

Food-Shed

UPDATE

BY ROBIN SEYDEL yle Bonorden, a chef at heart, baked his first cake at age 8. Kyle, like many children, suffered from severe allergies and asthma. By his mid-twenties, his allergies and asthma had abated some, but he was still experiencing various digestive difficulties. “In 2000 I learned that I was dairy and gluten intolerant. Several years later I traveled to Japan to teach English, pay off school loans and meet my future wife! It was there that I also had the opportunity to learn about ‘germinated’ or ‘sprouted’ brown rice.

Now, because of its great nutritional value, I see a service in bringing this uniquely Asian food to New Mexico in an affordable way.”

K

“My gluten intolerance caused me to experiment with a variety of ‘alternative’ flours and recipes in home baked products. I discovered a key process critical to my culinary success and learned about germinated brown rice (GBR) and flour. Kenko Gashi, translated from Japanese, means ‘healthy sweets’ and, I thought it fitting. My wife was often the official taster and critic of the various recipes and coined the term from her native language. She would share my wheat-free creations with her co-workers, and

SPROUTING GRAINS

& BEANS

Getting the Green in Winter

BY KRISTIN WHITE prouting is a perfect way to get nutrients in winter when there are fewer fresh local vegetables. Sprouting is the practice of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout; it is surprisingly easy and takes very little time. Real seeds will lay dormant for many years or until activated by moisture. Seeds, grains and groundnuts, when sprouted, are easy to digest and more easily available as "energy" for the body.

S

Sprouts are best when eaten fresh and raw, as cooking destroys a large part of their nutritional content. The nourishment which develops as the sprouts grow, however, is very constant and can be frozen, or dried, for future use. The entire sprout is eaten, including leaves and roots.

Sprouts are tasty by themselves; but they can also be added to salads, sandwiches or soups. They can be blended for baby food, sauces and dressings. They can be stored in a jar or plastic bag in the refrigerator for

Healthy Winter Foods

their common response when she admitted the carrot cake, brownies, etc., were made without wheat was ‘Really?! I can't tell the difference.’”

For most people the concept of sprouted brown rice is new. “The name is self-explanatory, yet product knowledge is quite rare. I stumbled across GBR, called hatsuga-genmai in Japan, and was immediately intrigued. My wife and I regularly consume brown rice, and the thought of something even healthier than good old brown rice led me to my first purchase.

Needless to say, I was hooked by the wonderful aroma, quicker cooking time, and subtle sweetness.”

“Germinated brown rice-making experiments ensued. I learned what I could online, but after my first batch came out smelling like a dead animal, I realized that making good GBR is not as easy as some make it seem. I was very lucky to find a kind, senior researcher from Shimane Agricultural Technology Center in western Japan, who helped me correct some mistakes in my process. I owe a debt of gratitude to Matsumoto-sensei for helping me to produce good quality hatsuga-genmai.”

Economical Mid Winter Green Winter is a good time to drink some Liquid Light Pharm wheatgrass juice, since fresh green veggies aren’t always available and can be costly in winter.

Wheatgrass is an economically smart choice for your health in these financially tough times. The reasons are simple. Liquid Light Pharm frozen wheatgrass juice, at $1.67 an ounce, is the same as buying 2.5 pounds of frozen organic veggies for $1.67. Where can you get frozen organic veggies for $.70 a pound?

Now Kyle is sourcing “Eco-Farmed Lundberg Family Farms” brown rice and utilizing SolGrains, a commercial sprouting operation in Helendale, California, to germinate and dry the grain. “When the little bud appears after soaking, the sprouting process is halted and the grain is washed and dried in the sun. The grains are then lightly roasted to ensure against spoilage and add that unique aroma and flavor.” Nothing is added to the rice which Kyle then brings to Santa Fe for milling.

As reported in Science in the News in 2000, a team of Japanese scientists found that germinating brown rice enhances its already high nutritional value. Sprouted rice contains much more fiber than conventional brown rice, three times the amount of the essential amino acid lysine, and ten times the amount of gamma-aminobutyric acid (GABA), another amino acid known to improve kidney function. The researchers also found that brown rice sprouts contain a potent inhibitor of an enzyme called protylendopetidase, which is implicated in Alzheimer's disease.

Additionally, Defeat Diabetes Foundation research has shown that acylated steryl glucosides (ASG) found in sprouted brown rice "normalizes" dysfunctional enzymes and helps control blood sugar levels in diabetics. ASG is a growth factor found in brown rice after germination. The Defeat Diabetes Foundation website notes “ASG was then observed to increase levels of certain beneficial enzymes including ATpase and HTase, which are decreased due to diabetes. ATpase decrease leads to nerve damage in diabetics, and HTase decrease leads to cardiovascular disease.”

Kyle’s “KG Flour” sprouted rice and sprouted rice flour is available in bulk form at La Montanita Co-ops and thanks to the Food-Shed project at other fine Co-ops and natural food stores around the region.

TEA&(SPROUTED) Ochazuke 2 bowl portions of rice, cooked 2 small fillets of salmon, grilled and flaked Freshly brewed green tea Eden Shake or some other sesame and seaweed seasoning

This is a super healthy Japanese comfort food. And, it is a great way to use up leftover rice. Place a mound of the salmon on top of the rice. Sprinkle generously with the Eden Shake. Carefully pour the hot green tea around the edge of the rice so as not to disturb the salmon. The level of tea should come up to the salmon, but not float it.

Enjoy with a big spoon on a cold winter day! If you have a large bowl of rice, you may want to reapply salmon and seasoning halfway through the bowl.

up to two weeks. It is preferable, however, to make small amounts at frequent intervals since seeds and sprouts tend to become rancid when held for too long a time. Sprouts are very versatile and can be mixed with other foods and dressings such as lemon juice and rock salt.

Power Food Sprouts contain an abundance of highly active anti-oxidants that prevent cell destruction and protect us from the ongoing effects of aging. They rejuvenate body cells and tissues and provide energy. Sprouts are said to contain the largest amount of nutrients per unit of any food known.

Living foods, such as sprouts, are rich in enzymes.

Enzymes are proteins and are present in all living cells. They control the metabolic activity in our bodies, converting nutrients into energy and fresh cell material. We can keep our bodies youthful and

RICE

healthy by consuming fresh raw foods that are loaded with these essential proteins. For the healthiest sprouts it is best to grow them yourself.

Getting Started Moisture, warmth, and in most cases, indirect sunlight are necessary for sprouting. Some sprouts, such as mung beans, can be grown in the dark. Little time, effort or space is needed to make sprouts. To sprout, soak the seeds for a few hours at room temperature (between 55 and 70 degrees Fahrenheit) in a sprouting vessel. Then drain and rinse daily.

Many different types of vessels can be used. One type is a simple glass jar with a piece of cloth secured over its rim. Any vessel used for sprouting must allow water to drain from it, because sprouts that sit in water will rot quickly. The seeds will swell and begin germinating within a day or two.

Sprouts are rinsed as little as twice a day, and up to three or four times a day in hotter climates, to prevent them from souring. Each seed has its own ideal sprouting time. Depending on which seed is used, after three to five days they will have grown to two or three inches in length and will be ready to eat. If left longer they will begin to develop leaves, and are then known as baby greens. A popular baby green is sunflower after 7-10 days. The growth process of any sprout can be slowed or halted by refrigerating until needed.

The Co-op carries everything necessary for successfully sprouting many health-giving seeds, grains and legumes safely and at very little cost. Ask a bulk department manager for assistance with anything you need.

LIQUID LIGHT PHARM Wheatgrass Juice

JANUARY 2009 5

G

reen veggies are a vital necessity and a bottom line for most every nutrient needed for good health. Wheatgrass juice, which is 70% chlorophyll, helps you metabolize everything you ingest by getting the nutrients into the blood quickly and completely. It also rebuilds and boosts the immune system. Because one ounce of wheatgrass juice is equal to 2.5 pounds of veggies and has about 6 grams of protein, it makes sense that it is a great way to simplify your need for nutritional supplements.

Ease your food budget stress. Look for Liquid Light Pharm Wheatgrass Juice in the freezer section of your favorite La Montanita Co-op.

FROZEN PRODUCT SPOTLIGHT

EAT fresh food Keep greens in your winter diet with sprouted grains, beans and seeds.

CO-OP news

JANUARY 2009 6

REPORT FROM THE WORLD CAFE

THE FUTURIST FEAST :

How will we create more forms of social ownership?

BY TAM SAIMONS, BOARD OF DIRECTORS n November 15th in Albuquerque, the Co-op board sponsored the second “World Café” event in which Co-op members came together for a facilitated dialogue based on the question, “How Will We Create More Forms of Social Ownership?” We defined social ownership broadly as “pooling resources for the common good”. The dialogue was preceded by a scrumptious dinner prepared by the tremendously talented Co-op deli staff. The dialogue occurred in the world café format which consists of small groups who dialogue at their tables on the question and then move on to dialogue with other small groups at different tables in three twenty-minute rounds.

O

wealth and resources (not necessarily monetized) are shared by a greater number of people. Right now in the status quo, an overwhelming majority of resources are owned by a tiny fraction of citizens. As Gar implied, these times are more medieval than we often acknowledge with a feudalistic system of ownership that rivals the height of serfdom.

We had the good fortune to have professional facilitation for this event

by Suzanne Kryder and Kathryn Turnipseed. This helped keep all the participants on track and focused on the question itself. We are very grateful for their efforts, as well as the many La Montanita staff whose hard work and commitment made this event happen. Thanks too, to the Immanuel Presbyterian Church staff, long a supporter of the Co-op.

In the wake of the Co-op’s annual meeting and the brilliant talk by Gar Alperovitz on the need and rationale to create different economic models, we wanted to build on the ideas presented by Gar and see if we could sustain the momentum of that meeting. In his talk, Gar mentioned the irony of the Bush Administration nationalizing banks and what a jaw-dropper this has been. Many other economic and social indicators are blinking red right now as if to say, “Look, conditions are really changing on a fundamental level. Get busy working on alternatives NOW.” The board wanted to engage the membership on a topic that had relevance to Gar’s presentation and to the values pertinent to the cooperative model. We wanted to see if we could encourage members to think about and imagine what it would look like to have a system where

LOCAL SALE ITEMS SHOP LOCAL & SAVE Desert Garden Albuquerque, New Mexico Sopaipilla & Fry Bread Mix, 10 oz Reg. $4.79, Sale $3.99 Tijeras Organic Alchemy Albuquerque, New Mexico Clary & Cucumber Daily , Shampoo & Conditioner 12 oz., Reg. $10.99, Sale $7.99 Rudi’s Organic Bakery Boulder, Colorado Assorted Bagels, 12 oz Reg. $3.99, Sale $2.69

our own lives the concept of pooling resources for the common good? There were a million ideas on how to pool wealth; from child care to energy, food, tools, skills and building. Many folks who attended are already engaged in efforts to bolster more community wealth and ownership. What it boils down to is how can we do more and where can we learn what others are doing, and how to get involved? The facilitators had us pair up for a few minutes near the end of the event to talk specifically about what we would do as individuals in our own lives. That was a valuable exercise in bringing big ideas down to the personal level where they have the most potency to sprout. One particularly bright note concerns several World Café attendees who subsequently formed their own group to pursue some of the ideas that arose in the Café. Ongoing discussion groups of Co-op members would be one measurement of success for the World Café event and one which would add a great deal of value to the La Montanita community at large.

T

That specific question, of how to build more social ownership, evoked an array of thoughts, comments, ideas and plans from folks who attended. This event was intended to be a forum for creativity, networking and empowerment and a venue for Co-op members to deliberate on how to tap into and expand cooperative values in our daily lives. How can we generate the power to create and implement the forms of ownership that will help us care for our families, environment and communities well into the foreseeable future? We now face a future which is rife with potential for the substantial breakdown of conventional forms of ownership as we have known them. We don’t have to look very hard to see the wreckage of what were thought to be venerable institutions all around us; and so, with the understanding that we are at a pivotal point of change, how can we be smart about adaptation? What will need to happen in order for essential services and goods to be distributed to where they are needed? What can individuals do in their own lives to get to where we need to be in terms of more sustainability in whatever ways we can accomplish that end?

Those who attended World Café had lots of brilliant ideas, and our facilitators made a special effort to emphasize the important consideration of how we direct this question inward. How do we integrate in

he board of directors and the Coop staff are active in their respective spheres to bring more opportunities for this kind of community building and visioning to happen. There’s no question that interest, excitement and expertise is in the collective air for such work and hopefully, this World Café event will catalyze action toward a more fair and equitable system in the lives of Co-op members who will then push it forward. The board continues to welcome members to committee meetings where we discuss member engagement and board study topics and to regular board meetings for the “member comments” portion at the beginning. Members are absolutely welcome to stay for the entirety of the board meeting if they wish. Members can contact the board through e-mail at bod@lamontanita.coop. We’d be happy to hear from you.

The certainty that we will have to change the way we use resources is upon us; and therein lies great promise for the resurgence of a friendlier, less fearbased, more reciprocal and neighborly way of life.

Stay tuned for word of further developments on this theme and thanks to everyone who came and contributed their energy, knowledge and humor to make this a very provocative and successful World Café.

VALID IN-STORE ONLY from 12/31-1/27, 2009:

Not all items available at all stores.

EVEN MORE LOCAL PRODUCTS ON SALE IN OUR STORES!

JANUARY SPECIALS WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE? Contact Eli Brown at elib@lamontanita.coop

World Cafe Continues: C R E AT I N G C O O P E R AT I V E C O M M U N I T Y L I V I N G

BY ANGELLE ST. PIERRE

JANUARY 31ST

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

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

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

hen I first heard of La Montanita's World Cafe at the Gar Alperovitz event, I assumed it had something to do with international coffees. As a dialogue about the alternative communitybased economic topics brought up by Gar it was much more. The prospect of a dinner provided by the Co-op's deli (I am always up for a free organic and local foods meal), in the presence of like minds, was in itself interesting; but I had no idea how exciting, inspiring and potentially life-changing this event would be for me and the many others who attended.

At the 2nd World Café event, 45 plus members came together to discuss ways of creating more cooperative opportunities in all areas of life; childcare, tool sharing, affordable medicine and sustainable energy. Many of us left this event with a renewed excitement for the possibilities of changing our world for the better via this economic model. We shared the opinion that the current western economic model has prevailed too long and is creating a legacy of negative impact: global financial crises, polluted air, land and water, dwindling ecosystems, massive rates of extinctions; while ignoring the basic human needs and rights of people worldwide. There are other ways of organizing a society that have proven to be more successful than the capitalist experiment, and we want to learn more so we can be part of the necessary change.

A few of us have met regularly since the November World Café event. We see that there is tremendous interest in the cooperative model and are exploring ways to support our community in creating more of these opportunities.

Some of our ideas include but are not limited to: • monthly meetings for networking • featured speakers who have experience and/or expertise in cooperatives • providing a clearinghouse that would create a space for online networking • formation of a general umbrella organization that would serve to educate the public and support the creation of new cooperative ventures.

World Café Continues We are excited to invite you to a continuation of our World Café brainstorming on January 31st. Some topics include but are not limited to: community gardens, sharing of local livestock, cooperative medical models, cooperative energy models, child care co-ops, elder care models, organized neighborhood sharing and a general support group for all cooperative ventures and others of interest to those in attendance.

The format for the meeting will be similar to the Nov. World Cafe in that our brainstorming will be guided by a facilitator. However, at this event you will have the option to choose a discussion table based on your interest in the topics. We hope to see you Sat. Jan. 31st at Immanuel Presbyterian Church (across Carlisle from the back door of the Nob Hill Co-op location) from 6:30-8:30pm. A light snack will be provided.

RSVP is not necessary but is greatly appreciated. That and any other questions can be sent to: Angelle at havenforpeace@yahoo.com

CO-OP news THE INSIDE SCOOP CO-OP Business

The US retail sector is losing its place as employer of last resort for the newly unemployed. Roughly, one of every ten Americans is employed in the retail sector.

Since November 2007 about a fourth of all jobs lost, about 325,000, have been in retail.

This has helped push the country’s overall unemployment rate in October to 6.5%, a figure many economists expect to grow to 8% or higher. The unemployment figures don’t include approximately 200,000 retail workers whose full time hours have been reduced to part time according to the Department of Labor.

In late December the Hilco Appraisal Services projected that 6,100 retail stores—ranging from Mom and Pops to outlets of big chains—closed in

JANUARY 2009 7

2008, up 25% from 2007. It’s estimated that figure could reach a record 14,000 retail stores next year.

Co-ops represent the opposite of the business as usual foolishness that got the economy into trouble. We operate for the long-term good of all our stakeholdersowners, staff, suppliers and communities. It was the focus on short-term gains for a few and a culture of greed that created this mess. Our cooperative model of long-term good for all stakeholders, integrity, transparency and ethical practices is a much better business model in good times and bad. There will never be a better time to spread the message of the Co-op to your friends and neighbors who are not already Co-op members or shoppers. I urge you all to support the great business you own.

-TERRY GENERAL MANAGER’S COLUMN

Cooking from Scratch: Finding Time to Cook

by Kristin White

Y

ou feel best when you eat well, so make kitchen time a priority. An organized kitchen and cooking in steps are two key ingredients that enable busy people to find time to cook. With a little preparation, cooking will become efficient and more enjoyable.

Imagine walking into your home after a long day and being welcomed by enticing aromas of soup simmering in a crock pot. You instinctively choose the freshly cooked meal that you prepared the night before over the stale or second-rate foods that sit on your shelves or in your refrigerator. It’s natural, and comforting to remember, that when given the choice, you opt for quality. When cooking from scratch, resolve to have quality foods at hand before hunger strikes.

Organizing is the first step. Devote a morning, afternoon or evening to kitchen organizing. Recycle poor quality or dated ingredients and any gadgets or cookware that you don’t use. Scrub down surfaces, remove clutter and give the refrigerator a deep cleaning. Place each tool in its most handy place. For example, keep compost and colanders near the sink and pots and metal spatulas near the stove. Create a place for hot pads next to the range. For example, you may want to fit a couple of hooks into a wall just next to, or above, the stove for quick and easy access.

Give the most frequently used items easiest access.

Store grains, beans and herbs in labeled glass jars ranging in size from gallon to 1/2 pints. It’s much more difficult to keep a functional kitchen when these items are stored in boxes or bags. Buy in bulk and save time. With a well stocked pantry of dry foods, all you have left to gather during your weekly shopping trip are perishable items.

The second ingredient for enjoying more home cooking is to do it in steps. If you’re hungry now, you can have a quick soup in the time it takes to boil water.

Put some water in a pot and slice a few onions and

WORLD CAFE continues!

FREE

Saturday, January 31st, 6:30-8:30pm

any leftover meats or veggies as it comes to a boil.

You can also throw in a handful of pasta; you don’t have to wait for the water to boil. When the water has boiled and the pasta is cooked, take it off the stove and stir in some miso paste. In less time then it takes to order a pizza you have a healthy hot delicious soup. While you’re waiting for the water to boil, decide tomorrow’s main dish. If it’s beans or grains, put them to soak overnight. If it will be chicken, place it in a marinade and refrigerate. Tomorrow, the dish will be ready to cook, bake or grill.

With advanced planning and preparing a dish in stages, all you’ll have left to do is whip up a side, toss a salad and ring the dinner bell. What a relief.

Cooking from Scratch Recipes Thanks to our Co-op Connection News Readers for these great Cooking from Scratch Recipes.

Savory Quinoa Soup by Susan Stacy 2 T vegetable oil 1 large onion, chopped 3 cloves garlic, minced 3 medium carrots 2/3 C quinoa, rinsed well 4 C water or vegetable broth 1 1/2 C chopped vegetables (broccoli, cauliflower and/or zucchini) 2 C corn, frozen or fresh 2 oz. fresh basil, minced 3 oz. feta cheese, crumbled Bragg's Liquid Aminos and Spike In a large soup pan, saute onion and garlic in oil. Add water or veggie broth, carrots and quinoa. Bring to a boil and cook for 15 minutes. Add chopped veggies

Immanuel Church, Fellowship Hall, at Silver and Carlisle. (Across Carlisle from the Nob Hill Co-op’s back door) Inspired by discussions at the Co-op’s November World Café event, small groups of people interested in a wide variety of alternative economic topics have been meeting to take action on shared ideas.

Come see if there is a group that interests you—or help start one! For more information see the World Café Continues article on page 6 or contact Angelle at havenforpeace@yahoo.com.

COMMUNITY OWNED CO-OPS A better way to do business:

Rooted in our community for a stable local economy!

Calendar of Events 1/20 1/26 1/31 TBA 2/4

Board of Directors Meeting, Immanuel Church, 5:30pm Member Engagement Meeting, CDC, 5:30pm World Cafe continues, Immanuel Church, 6:30pm Finance Committee Meeting, CDC, 5pm Transition Town Meeting, Santa Fe Co-op, 6pm, see p. 1

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

and cook another 10 to 15 minutes, until veggies are tender. Add corn at the end. Season with Bragg's and Spike to taste. Serve with fresh minced basil and crumbled feta sprinkled on the top. Serves 4 to 6.

Vegetable Soup by Heidi Anderson Ground beef or chicken may be added as desired (read below).

2 C chicken or vegetable broth 1 turnip, peeled, diced 2 medium potatoes, peeled, diced 4 carrots, sliced 4 celery stalks, sliced 4 garlic cloves, diced 2 T chopped scallions 28 oz. can diced tomatoes salt and pepper to taste 1 lb. hamburger or ground bison, browned or 2 cups diced cooked chicken (optional) Simmer all the vegetables in the broth for about 30 minutes or until the potatoes are soft. If adding meat, add and simmer for another 30 minutes (add a bit of more broth or water if necessary). Serves 8 to 10.

Please keep sending your favorite Cooking from Scratch recipes to kristinw@lamontanita.coop.

soups &

stews

holiday WARM

another two minutes, just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese. Serves 4-6.

up!

U !

Simmering Soups and Stews Warm up to hearty soups and stews.

Many of this month’s recipes offer quick, easy and flavorsome varieties.

(Key: C = cup, T = tablespoon, t = teaspoon, lb. = pound, oz. ounce, qt. = quart) Ten-Minute Couscous Soup For those of you who think you don't have time to make soup from scratch, this one's for you. This is a soup that should be made to order. If it sits around the consistency changes and the vegetables get an overcooked flavor. You can use whole wheat, barley or regular couscous; all are tasty. Use a delicious broth, one you wouldn’t mind enjoying on its own.

This soup can easily be made vegan by leaving out the cheese.

7 C vegetable broth 2 or 3 pinches crushed red pepper flakes 3 T extra virgin olive oil 1 C whole wheat, barley or regular couscous 1 1/2 C broccoli florets, cut into tiny pieces 1 1/2 C cauliflower florets, cut into tiny pieces 4 oil-packed sun-dried tomatoes, chopped (optional) 4 green onions, trimmed and thinly sliced 1-2 oz. goat cheese In a large pot, heat the broth, red pepper flakes and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait

Baby Lima Soup with Chipotle Broth Made from just five ingredients, this is a vibrant, chipotle-spiked, brothy soup that requires minimal supervision. The dainty baby lima beans soften up in about an hour without any pre-soaking or fuss.

1 lb. dried baby lima beans, picked over and rinsed 10 C water 1 head garlic, top cut off to expose the cloves and loose skins removed 2 T olive oil or clarified butter 1 onion, halved top to bottom and sliced into thin crescents 1-2 chipotles in adobo sauce 2 t fine grain sea salt squeeze of lime juice (optional) Pick over the beans, looking carefully for any pebbles or dirt clumps; baby limas seem to be magnets for dirt. Rinse the beans, and then combine them with the water and garlic in a heavy soup pot. You might think putting a whole head of unpeeled garlic in the pot is strange, but just go with it. Bring the beans to an active simmer and cook for 30 to 40 minutes, until just a touch al dente - not mushy or falling apart. Test their readiness by tasting; you really can't tell any other way.

Heat the olive oil (or butter) in a heavy skillet over medium-high heat; add the onion, chipotles, and 2 teaspoons of the adobo sauce, and sautĂŠ over medium high heat for 3 to 4 minutes, just until the onion starts to soften. You can always add more adobo sauce later for a spicier soup; don't overdo it in the beginning.

January 2009 10

Add the salt and the onion-chipotle mix to the pot of beans and simmer gently for about 5 minutes to blend the flavors. The broth should be thin, so add more water if needed. Add more salt and more adobo, a bit at a time, if the flavors aren’t sufficient. Finish with a squeeze of lime if you like. Remove the garlic head, at this point, or serve around it. Serves 6.

Potato Soup for the Sensitive Soul Those of us living well without gluten and casein can have our soup and eat it too. This vegan potato potage is smooth and creamy without the standard butter and cream, and kicked up with a touch of roasted green chiles. Maybe we can't cook with butter and cream, but we can still eat well. splash of extra virgin olive oil 1 sweet onion, diced 4-5 large gold potatoes, peeled, diced 1 C unflavored rice or potato-based non-dairy milk, more as needed 1/2 C roasted green chiles, chopped (or roasted red peppers, for mild) light broth, as needed sea salt and fresh ground pepper, to taste dash of nutmeg, not much Heat a splash of olive oil in a heavy bottomed soup pot over medium heat. Add the onion and cook for five minutes or so, till softened and translucent. Add the potatoes. Pour enough light broth in the pot to cover the potatoes.

Cover the pot and bring to a high simmer; cook the potatoes until fork tender. Add the rice milk. Using an immersion blender, whip the soup until smooth (or puree in batches in a tightly covered blender). Add sea salt, pepper and nutmeg to taste. Add in the chopped chiles.

Return to heat and gently warm through.

If the soup needs thinning, add a bit more rice milk stir, heat through gently. Warm up some chopped roasted peppers, and serve bowls of soup with a spoonful of chopped peppers in the center. Serves 4.

Other options: • Top with a garnish of additional chopped chiles • Omit chiles for a simple, kid-friendly soup • Add chopped fresh parsley instead of nutmeg • Top with snipped chives or spring onions Buffalo Sausage Stew This is a robust and rowdy recipe perfect for a crowd to slurp during half time or whatever time you happen to crave something hot, slightly spicy and just plain winter day delicious. And there's not a bean in sight. Not one. This recipe is gluten-free, bean-free, soy-free, dairyfree, nut-free and corn-free. So what's not to love? Need meat-free? Just leave out the sausage.

6 cloves fresh garlic, chopped 1 large onion, sliced thin 4 medium carrots, chopped 4 C thinly shredded green cabbage 4 medium Yukon gold potatoes, peeled, diced 2 14-oz. cans fire-roasted tomatoes, diced or crushed as you prefer 1/4 C balsamic vinegar 1 t rubbed sage 1 t each of: dried basil and parsley 5-6 C organic beef broth, as needed 8-10 spicy or mild buffalo sausages, sliced sea salt and freshly ground pepper, to taste hot red pepper flakes, to taste dash or two of Worcestershire sauce, to taste, if desired virgin olive oil, as needed

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

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

The Power to Lend a Hand

There’s no slowdown in lending at your not-for-profit financial cooperative. We’re still making mortgage, equity and auto loans with fast, local processing. Speak with a personal loan representative anytime 24/7 – or apply securely online. ‡ ‡ ZZZ QPHIFX RUJ

14 locations including Santa Fe Inside La Montaùita Co-op Santa Fe Market, 913 West Alameda, west of St. Francis Drive 0HPEHU 1&8$ ‡ (TXDO 2SSRUWXQLW\ /HQGHU

Phone (505) 385-0562 Albuquerque, NM

stews &

soups

Drizzle some extra virgin olive oil into the bottom of a crock pot or slow cooker and turn it on to high. When the oil is warm add the chopped garlic and onion; stir to coat. Add the carrots, cabbage and potatoes. Season with sea salt and pepper.

Add the canned tomatoes, balsamic vinegar, sage, basil, parsley and hot red pepper flakes, to taste. Pour in enough broth to generously cover the veggies. (If you like a brothy soup, add more broth; a thicker stew, add less.)

Add a dash or two of Worcestershire sauce.

Cover and cook on high for 4 to 5 hours, until the potatoes and carrots are fork-tender and the cabbage is soft. Add the sliced sausages. If you need to add more liquid, add some extra broth.

Cover and heat through for another 20 to 30 minutes. Taste test for seasoning adjustments.

Add a pinch of brown sugar to balance the heat or tartness, if necessary. Add more salt if desired. Serves 8.

Red Kidney Bean Soup with Lime Yogurt This hearty, spicy bean soup has a lot of flavor and is high in protein without being high in fat — a perfect vegetarian meal for a cold winter's day.

1 medium onion, chopped 1 medium carrot chopped, 1/2 inch pieces 1 stalk celery chopped, 1/2 inch pieces 4 medium garlic cloves, chopped 3 C + 1 T chicken or vegetable broth 3 T tomato paste 1 T ground cumin 2 T red chile powder 1 T dried oregano 1 15 oz. can organic red kidney beans, drained salt and pepper to taste LIME YOGURT 1/2 C plain yogurt 1 T lime or lemon juice 1 T chopped fresh cilantro Chop onions and garlic and let sit for 5 minutes to bring out their health benefits. Chop carrots and celery. Heat 1 tablespoon of broth in medium sized soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, carrots, celery and continue to sauté for another minute.

Add broth, tomato paste, kidney beans and spices. Bring to a boil. Once it comes to a boil, reduce heat to medium low and simmer uncovered for another 15-20 minutes, or until vegetables are tender. Let cool for a few minutes while making lime yogurt.

Make lime yogurt by combining yogurt, lime juice and cilantro in separate small bowl.

Blend soup. Be careful to start blender on low speed so hot soup does not erupt and burn you.

Only fill blender to half full, no more. Add salt and pepper to taste. Reheat, and pour into serving bowls, top with a spoonful of lime yogurt, and serve. Serves 4.

Two Locations!

Nob Hill

Acupuncture Center Relief from stress, pain, digestive discomfort, colds & flu Most insurances accepted.

3415 Silver SE Albuquerque, New Mexico 87106 P: 505-265-5087 103 East Hill Gallup, New Mexico 87301 P: 505-863-8018

January 2009 11

Santa Fe Chicken Chile This recipe can easily be made in a slow cooker or crock pot, following manufacturer's instructions for chile or soup using cooked, canned beans. Add the cooked chicken and lime juice near the end of cooking time, to keep it tender and fresh. Vegans take note: make this vegan with your favorite veggie "sausage" or crumbled "burger" instead of chicken.

1 T extra virgin olive oil 1 medium sweet onion, diced 4 garlic cloves, minced 1/2-1 t ground cumin, to taste 1/4-1 t ground cayenne or chipotle pepper, to taste 1 sweet potato, peeled, diced 2 15-oz. cans pinto or white beans, rinsed, drained 1 28-oz. can Muir Glen organic fire-roasted tomatoes, with juice 1 C mild or hot roasted green chiles, chopped 2 C chicken broth, more if needed 1 T balsamic or apple cider vinegar 2C, heaping, cooked chicken pieces (hand torn looks nice) small drizzle of agave juice of 1 lime, or to taste Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute. Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar and agave. Stir gently to combine it all.

Bring to a simmer and lower the heat; cover and cook the chile for 30 minutes, or until the sweet potatoes are tender. Add a touch more liquid, if needed. Add the cooked chicken and some lime juice. Taste test and adjust the seasonings. More heat? More lime? A tad more sweetness? Good chile has a balance of these flavors.

Warm through and serve when ready. If the chile thickens too much thin it with broth; if the chile becomes too thin cook it longer with the lid off to reduce the liquid. Serve with a wedge of lime.

Serves 4.

These recipes have been adapted and reprinted from the following sources: www.101cookbooks.com http://glutenfreegoddess.blogspot.com/ www.whfoods.com

fresh fair

&LOCAL

at the co-op

warm

UP!

Classical Homeopathy Visceral Manipulation Craniosacral Therapy

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

505-266-6522

Winter Food-Shed Abundance: Look for apples, veggies, goat cheese and other local foods AT ALL CO-OP LOCATIONS!

healthy

starts

MEMBER TO MEMBER EXERCISING

DURING WINTER

BY KRISTIN WHITE t’s challenging to keep the motivation and desire to stay physically active during the winter season. The days are shorter, the weather is colder and our bodies naturally want to slow down and conserve energy. Maintaining an exercise routine in cold months, however, can be extremely rewarding and beneficial.

I

JANUARY 2009 12

TIPS TO KEEP YOU

If exercising for 30 minutes straight seems too daunting or doesn’t fit into your schedule, break up the time; exercise for 10 minutes in the morning, 10 at lunch and 10 in the evening. “For the general public, any time is better than no time for exercising,” according to Jason Blessinger, an exercise physiologist at California State University in Sacramento. “But biologically, your peak hours are usually midday.”

Exercising OUTDOORS Exercising outdoors in winter can be invigorating, safe and fun with the right clothing and a little planning. It is also the perfect time to try something you don’t normally do: ice skating, tag football outside with family or friends, inner tubing, or snowshoeing. Here are some tips to get the most out of your cold weather workout: • DRESS IN LAYERS of breathable clothing to provide insulation that can be adjusted as you get warmer. Exercise generates a substantial amount of heat, enough to make you feel as though it's 30 degrees warmer than the actual outside temperature. Simultaneously, once you slow down and the sweat dries, you can get chilled. Start with a thin layer of synthetic material such as polypropylene, which

Doing the Detox:

HERBAL HELP

BY ROBIN SEYDEL eel an overwhelming need to clean up and out? Perhaps you have a cold that just won’t go away or your “allergies” seem worse than ever, your nose drips or you sneeze regularly, have chronic nasal congestion or indigestion after you eat just about anything. All this and more are typical of toxic overload. Taken to the extreme toxic overload symptoms can also include chronic exhaustion and irritability, muscle pains, grayish yellow pallor, dizziness, headaches, the shakes and constipation.

F

One of the liver’s primary functions is to filter toxins out of the bloodstream. It processes almost two quarts of blood every minute. When properly functioning, the liver removes 99% of the body’s toxins, whether they are ones from our polluted environment or those we produce in the course of healthy functioning. Given the background levels of pollution we are exposed to everyday and those our holiday festivities may have added, it’s more than conceivable that your liver is congested and cannot do its job.

Milk thistle seed is a popular booster of liver function and has even been shown to help a damaged liver regenerate its cells. My favorite (though unconventional) way to access milk thistle’s healing properties is to keep a few seeds handy and suck on them one at a time until the seed coat softens, then chew slowly and swallow, over the course of the day eating a dozen or two. Another way is to grind them up and sprinkle on cooked grains, morning cereal or on salads. They have a pleasant nutty flavor.

The Co-op has a variety of milk thistle capsules and tinctures that also work well.

Then there is dandelion, one of my favorite herbs. Simple, modest, powerful yet gentle, how ironic that this unassuming little weed, upon which a massive chemical war has been declared, is one of the plants most capable of clearing our toxified bodies. A healthy liver will produce approximately a quart of bile a day. Bile serves as a carrier of toxic substances until they can be bound with fiber in the intestines and excreted. Many diseases can be linked to bile insufficiency and resulting toxic conditions.

Research in England, France and Germany has shown that dandelion enhances the synthesis of bile and increases its flow. It also dramatically reduces liver congestion and bile duct inflammation and improves gallbladder function. It has been used in clinical trials in Europe to treat chronic hepatitis, gallstones, swelling of the liver and jaundice. It has been used both to heal the ill and tonify the healthy with excellent results.

A delicious early spring green, it has been shown to be richer in Vitamin A than carrots and exceeds the vitamin B, C and D content of other greens.

Its leaves can be used as food (delicious lightly sautéed in a little toasted

exercising. Your body needs fluids during cold weather, too.

draws sweat away from your body. Avoid cotton, which stays wet next to your skin. Next, try fleece for insulation. Top this with a waterproof, breathable outer layer. If you have asthma, wear a face mask or a scarf over your mouth to warm the air before you breath in.

Getting regular exercise during winter is a tried and true remedy for cabin fever and the winter blues. Exercise also boosts our energy and immune system which is often compromised this time of year. Winter activity doesn’t have to be limited to power walking at the mall or endless miles on the treadmill. Indoors or outdoors, staying physically active can be safe, effective and fun.

Getting STARTED Determine to be more active each day. Make exercise a priority.

Try to set aside a time and follow through no matter what. A little movement goes a long way. Studies show that small sessions of physical activity throughout the day give benefits similar to that of one long session.

GOING

stay strong

& HEALTHY

• PROTECT YOUR EXTREMITIES. Try wearing a thin pair of gloves under a pair of heavier gloves or mittens lined with wool or fleece. You might want to buy exercise shoes a half-size larger than usual to allow for thick thermal socks or an extra pair of regular socks. Wear a hat; 30 to 40 percent of your body heat is lost through your head.

• CHOOSE APPROPRIATE GEAR. If it's dark, wear reflective clothing. To stay steady on your feet, choose footwear with enough traction to prevent falls.

• WARM UP INDOORS with stretching and light activity before exercising. Make sure to cool down when finished.

• DRINK PLENTY OF WATER during and after

sesame oil with some chopped fresh garlic); or steep the roots as one ingredient in a tonic herbal tea.

Due to eradication efforts of conventional gardeners, please be very careful where you harvest both greens and roots.

Old Fashioned Blood CLEANSERS Traditional herbalism calls “blood cleansers” alteratives. They include burdock root, red clover, yellow dock, cleavers, nettles and mountain grape, to name a few. These herbs gradually restore the proper function of the body by helping to rid the blood of toxins from waste products, bacteria and other microbial poisons. More than merely cleansers, these herbs also help the body balance vital salts and strengthen and enhance important plasma substances.

B

urdock is about as good an old fashioned “purifier” as you can get. It produces gradual changes by promoting the excretion of wastes in both urine and sweat, and has proven restorative effects on the liver and the gall bladder. A staple in macrobiotic cooking and a delicious addition to any stew, research has shown it to have antibacterial, anti-fungal and anti-tumor properties.

Red clover has been used for eons in Europe as a diuretic, as a treatment for gout and as an expectorant. In the course of laboratory screening it has shown activity against several harmful bacteria, the

Exercising at HOME A well-humidified and ventilated room is ideal when exercising indoors. Here are some tips to make the most of your indoor workout: • CONSIDER PURCHASING SOME INEXPENSIVE EXERCISE EQUIPMENT such as weights, an exercise ball, a jump rope or exercise programs on video or DVD. • VARY THE TYPES OF EXERCISES to stay interested. For example, perform an activity that gets your heart rate up on Monday, Wednesday, Friday and Saturday. On Tuesday and Thursday try something like yoga, pilates, tai chi or qi gong that helps you become more aware of your body’s posture, alignment and patterns of movement.

These practices improve flexibility and muscle tone, build strength and promote relaxation.

• MANY COMMUNITY CENTERS around town offer various physical education classes and leagues, such as dance, aerobics and basketball, for free or a small fee. Do take advantage of these classes. Working out with others can be a great motivator and source of fulfillment for those who like to socialize.

• PLAY SOME OF YOUR FAVORITE MUSIC at home and dance, dance, dance!

Whatever you do this winter, stay motivated and, by all means, enjoy yourself. With a little knowledge and resolve, you will meet the challenges and reap the rewards of winter exercise.

For some, the solitude and quiet alone are reason enough to brave the elements.

most significant of which is the pathogen that causes tuberculosis. Its mild estrogenic activity due most probably to its constituent courmerol, makes it an important protector against the effects of many environmental estrogens to which we are daily exposed. As such it has gained a reputation as an anti-cancer herb.

Both nettles and yellow dock enhance the functions of the liver and related organs and have been used to alleviate anemia due to their high iron content. They also provide Vitamin C and calcium. A powerful tonic tea could include dandelion root, burdock root (1/2 part each), red clover, nettles and mint (1 part each) used daily as an aid to a detox program. Though some may find it slightly bitter, it is that bitter principle that aids the body and it is enjoyed by many as a delicious herbal beverage that helps mediate the effects of environmental pollution and overindulgence in rich or adulterated/processed foods. Burdock, dandelion, red clover and nettles are all easy to grow perennials that will happily beautify your backyard garden and improve your health.

This information is for educational purposes only. Please seek the help of an experienced healthcare professional.

HBA PRODUCT SPOTLIGHT

HEALTHY NEW YEAR

BY VALERIE SMITH, DEPARTMENT TEAM LEAD, VALLEY CO-OP Start the new year out right with a good nutritional foundation: Multivitamins are a safety net for poor eaters and support optimal physical health; • For first-time vitamin users the Co-op Basic Multi is small and low potency for anyone to safely use.

• Try Rainbow Light Men’s One or the Women’s One for the highest quality vitamin.

• For those wanting more complete nutrition, there are New Chapter Every Man and Every Woman or Supernutrition’s Perfect Blend.

• Essential Fatty Acids-important support for nerve, cardiovascular, immune and skin/hair health.

• Nordic Naturals Complete Omega 3-6-9 fish and borage combination.

• Udo’s Choice Oil, suitable for vegetarians.

Following holiday overindulgence OR to support weight loss: For gentle cleansing; • A detoxifying aloe vera formula like Aloelife or Lily of the Desert; • Chlorophyll such as Herbs Etc. Chloroxygen in plain or mint-flavored drops or softgels; • Co-op brand Liver Detox in regular or alcohol-free liquid extract or capsules; • Natureworks Swedish bitters to gently stimulate the liver; • A good fiber formula like Yerba Prima Daily Fiber or RenewLife Organic Bowel Cleanse.

More intense cleanse; • Whole body formulations in kits like Michael’s Ultimate Detoxify and Cleanse Kit or RenewLife’s First Cleanse.

sustainable future Aqua es Vida:

DESALINATION MICHAEL JENSEN, AMIGOS BRAVOS There are three active projects to desalinate deep brackish water in the Middle Río Grande: • Sandoval County plans to use the water to support development west of Rio Rancho • Atrisco Oil & Gas Company and its partner, SunCal, want to supply a proposed large development project west of Albuquerque near the petroglyphs • Commonwealth Utilities Inc. wants to drill wells southwest of Albuquerque and sell the water BY

saline over 10,000 mg/L; seawater has more than 35,000 mg/L of dissolved solids (90% are sodium and chloride or “salt”). Inland brackish water has a different composition from seawater, including calcium, magnesium, sodium, potassium, sulfate, carbonate, chloride, fluoride, bromide, barium, strontium, silica and sometimes organic material.

T

protecting water

he Albuquerque Bernalillo County Water Utility Authority has also indicated that it is looking at desalination as the long-term solution to the area’s water crisis, and there are projects in Gallup and the southern part of the state.

Population growth is one factor driving the interest in desalination. A new report from the Bureau of Business and Economic Research indicates that population in the Middle Río Grande will increase from about 790,000 to over 2 million by 2060. Purchasing senior water rights at current prices for this increase would require almost $4 billion, while desalinated water might cost half as much for initial development.

Another reason is a decline in freshwater sources. The WUA has been pumping groundwater so rapidly that the lowered water table is drawing water from the Río Grande. The San Juan Chama Drinking Water project is supposed to relieve the burden on the aquifer, but the WUA is still well short of the water rights it needs to meet its obligations. Compounding the problem is climate change; every recent model has indicated that New Mexico will be hard hit by the impacts of climate change, with likely sharp drops in flow in the Río Grande.

Desalination About 75% of groundwater resources in New Mexico are brackish, meaning that there are salts and other dissolved solids at levels making it undrinkable without treatment. The threshold for brackish water starts at 1000 milligrams per liter (mg/L), with water becoming

JANUARY 2009 13

dealing with the water crisis

supplies Desalination uses a variety of technologies to remove the solids from the water, including reverse osmosis, membrane filtration and ion exchange. The more stringent the desalination process—the smaller the size of the solids it removes—the larger the amount of concentrate or brine created, the more water is lost to the process, and the more expensive the process becomes. Seawater salts are easier to remove and the brine can be dumped into the ocean. Inland facilities are generally more complex and expensive because the wider variety of solids can clog filtration systems, toxic substances need to be removed, and it is more difficult to dispose of the brine.

Issues One of the differences between coastal and inland desalination is in the creation and disposal of brine.

This can lead to inland desalination facilities treating the water to the minimal extent possible, maximizing water production and minimizing waste

disposal, but increasing the possibility of impacts to health and infrastructure (for example, from toxics and corrosion).

A 60-million-gallon-per-day (gpd) facility removing 10,000 mg/L of dissolved solids would create 5 million pounds of dry solids per day. In the Middle Río Grande, toxics like arsenic and radionuclides are likely and they would be concentrated in the dry solids, making disposal more difficult and costly.

That same 60-million-gpd facility would require 340,000 kilowatt hours per day and would produce 430,000 lbs. of the greenhouse gas carbon dioxide per day.

Lack of regulation is a significant problem.

New Mexico law exempts brackish water from the authority of the State Engineer, who has said the current situation is a “free-for-all.” Although most people say they want regulation, the New Mexico Oil and Gas Association has blocked legislation for the last two years and many legislators dislike the idea of giving any agency more authority. Unrestricted pumping could impact shallower water used for irrigation and drinking, but it could also increase withdrawals from the river, with potentially destructive consequences.

Sustainability Deep brackish water is very old water— it took millions of years for it to get there and it isn’t replaced quickly or easily. If we allow unrestricted desalination of brackish water to fuel unrestricted growth for another 100 years and the water runs out, what do our future generations do then?

To learn more about this issue, consider attending a Desalination Forum being sponsored by the MRG Water Assembly and the UNM Water Resource Management program in February 2009 (www.waterassembly.org).

C A L I F O R N I A L E G I S L AT U R E PA S S E S B I L L

PROTECTING FARMERS

Orchard Keeping in New Mexico

FRUITS OF THE GOOD LAND

BY ARINA PITTMAN ending gardens can be hard here in the high-desert temperate climate of northern New Mexico, and growing food is particularly challenging, though remarkably rewarding when everything works. “Perennial polyculture” is a concept used in permaculture when figuring out an approach for making a productive and healthy ecosystem in your own backyard, with an eye on growing food even in years fraught with late frosts, dehumidifying winds, lack of time or water. As such, perennial polyculture is inclusive of both vegetable gardens and fruit-bearing trees and plants. What is hidden in this name is a rich ecosystem in a mixed garden that makes its own beneficial microclimate, attracts pollinators and catches its own rainwater, building soil and producing an abundance of fruit.

T

Such gardening appears random, but is not, as each plant has its space and its own role to play.

Orchard trees play a very big role in a garden like this, bringing their own needs and issues that need to be taken into consideration. Whether you are planting just a few trees in a small urban backyard, or many more in the countryside, the knowledge that is critical for a healthy naturallykept orchard is the same – laying out the trees so as to feed the land and sustain the trees… attract-

ing pollinators and beneficial insects… keeping away pests and reducing the need for orchard health intervention, organic or otherwise… pruning trees according to season, to promote vigor and produce quality fruit… grafting and preserving old varieties… .

These and many other aspects of good orchard husbandry will be taught in an upcoming series of classes called New Mexico Orchard Keeping, sponsored by the Permaculture Drylands Institute, a local educational resource for sustainable living skills, based in Pojoaque, NM. This five-class series will focus on the ins and outs of growing fruit on a small scale as well as on a medium scale, in harmony with the seasons and using common sense. The classes will be taught

by New Mexico orchardist and nurseryman Gordon Tooley of Tooley’s Trees. A stellar team of instructors will collaborate. Classes will convene at a small organic orchard, with a focus on practical and hands-on learning. The series will culminate in apple picking, making sweet and hard cider and harvesting honey.

AGAINST MONSANTO On August 31 California passed a piece of legislation that protects farmers from lawsuits by genetic engineering companies. Currently, farmers with crops that become contaminated by patented GM seeds or pollen have been the target of harassing lawsuits brought by biotech patent holders, particularly Monsanto.

In the California Senate the bill passed by a vote of 23-14, and the Assembly was unanimous in their support. The bill, AB 541 (Huffman, D-Marin/ Sonoma), is now headed to the Governor's desk for his signature. Given the surge in GMO research and the threat of GM chile contaminating traditional New Mexican fields, the California bill has great significance for New Mexico and our farmers. Statewide activists are looking closely at the California bill in the hopes of protecting our state’s farmers and traditional crops.

Just say

to

NO

GMOs

To learn more about orchard keeping and other practical aspects of sustainable living, please visit www.permaculture.org.

FAST FOOD LINKED TO ALZHEIMER’S Eating fast food could contribute to the risk of developing Alzheimer's disease, according to a new Swedish study published in mid-December. Researchers at the Karolinska Institute, a leading medical university in the Swedish capital Stockholm, fed mice a diet rich in fat, sugar and cholesterol for nine months to study their behavior. Susanne Akterin who conducted the study for her doctoral thesis, said, ”On examining the brains of these mice, we found a chemical change not unlike that found in the brain of Alzheimer's sufferers."

NO surprise here !

SHOP CO-OP AND SAVE BUY LOCAL

alert FARM TO TABLE

legislative

ACTING FOR HEALTHY ACCESSIBLE

BY FARM TO TABLE STAFF The Season of the

Session:

T

he NM State Legislature will be meeting from January 20th to March 21st, 2009. Our legislators must hear our call for healthy, New Mexico-grown foods for all New Mexicans, especially our children. We know that everyone is busy, but we also know that you care deeply about these issues. The staff of Farm to Table are on call to help with questions or concerns; call or email Ilana Blankman at (505) 473-1004 or info@farmtotablenm.org.

WHAT TO DO! Call or write your reps before and during the session.

No matter how much state representatives hear from advocates at the legislature, it’s the voices of their constituents that matter most! Because life gets really busy for the state representatives during the session, it’s helpful for them to hear from you before the session starts in mid-January.

Use the talking points below and add your own experiences when you call or write your state senator and representative and urge their support of the two food bills below. Before the session, call your representatives in their district. For contact information for your representatives, go to http://legis.state.nm.us/lcs/legislatorsearch. asp. During the session you can call the legislative switchboard at (505) 986-4300.

Schedule a meeting with your reps before the session.

If you are a representative of an organization that supports healthy foods and local agriculture or can gather a group of friends and neighbors with similar concerns, scheduling a meeting with your representatives adds a whole new level of impact to your action.

Meeting in person with your representative gives you a chance to express your ideas on the issue and hear theirs. To set up a meeting, call your representative(s) as soon as possible and ask for a half-hour meeting at their office or a local coffee shop.

For talking points, see below. For more information go to the Farm to Table website www.farmtotablenm.org/policy or email them at info@farmtotable.org, or give them a call.

Submit an op-ed or letter to the editor of your local paper.

Local opinion pieces are one of the best ways to spread awareness about these issues and make your representative publicly accountable on them. Writing an op-ed or letter to the editor allows you to help your community understand why these issues are important to them and can encourage them to take action. Download draft templates of op-eds as a starting point for your own letter at www.farmto tablenm.org/policy/category/resources-and-publications/.

SUPPORT FARM TO TABLE BILLS (1) NM Grown Produce in School Meals, aka “Healthy Kids, Healthy Economy” The ask: $3.3 million to purchase fresh fruits and vegetables for school meals, purchased from New Mexico farmers when available.

Who benefits: all New Mexican school children and many local family farmers.

The need: the growing number of children with diet-related diseases means that if we don’t improve our young people’s diets we are in dan-

JANUARY 2009 14

FOOD

ger of raising the first generation of American children with a lower life expectancy than their parents.

The opportunity: a survey of 150 NM farmers found that 64 percent would like to sell to schools.

For every dollar that goes to a New Mexican farmer, $1.80 gets re-invested in the local economy.

The facts: • Over 190,000 children are eligible for free and reduced lunches.

• School food service providers receive only a $2.57 federal reimbursement for each meal. After paying for labor and materials, this leaves only about $1 to

ACTION ALERT: Support legislation for good food for ALL. pay for all the ingredients to make a nutritious meal, making it difficult to include fresh fruits and vegetables.

• 3 out of 4 NM children do not eat the recommended servings of fruits and vegetables.

• Children now have a 35% risk of being diagnosed with type 2 diabetes.

(2) Closing New Mexico’s Food Gap—Pilot Projects for Access to Healthy Foods The ask: $200,000 for pilot projects to create infrastructure and distribution solutions that make fresh, healthy foods available in rural and underserved urban areas.

Who it benefits: The customer benefits because local distribution can lessen costs. It benefits NM's economy when we support local distribution sys-

Contact

to Table

Contacting Your Legislators For contact information for reps and senators go to http://legis.state.nm.us/lcs/legislatorsearch.asp.

Speaking with your state representatives can be a little intimidating. But remember, you elected them, their job is to represent you, and you’re their boss! If you don’t feel comfortable responding to a question or comment from a representative, it’s fine to say you don’t have the answer to that, but that you’ll do some research and get back to them. Some talking points and answers to legislative comments are listed below.

“We just don’t have any money to spend this session.”

While it’s true that the state may be operating in a deficit budget in the coming year (the current estimate is $270 million), the amount of money asked for ($3.3 million) is a drop in the bucket with respect the state’s annual operating budget (about $6.2 billion). There are lots of creative ways to find money for projects. For example, removing sodas from the gross receipts tax exemption for food would add $6 million back to the general fund. This would more than cover both healthy food proposals. Further, diet-related diseases cost New Mexico $324 million a year. Prevention=cost-savings.

“Providing infrastructure to private businesses (i.e. local stores or distributors) violates the State’s anti-donation clause.”

The proposed Food Gap pilot projects don’t require giving infrastructure to private businesses.

There are existing examples of how state government funds have been used to help businesses that serve an important community need. For example, the town of Tatum in southeastern NM purchased a building and equipment with public monies that it is LEASING to a store operator. The town maintains ownership of the property, which means it doesn’t violate the anti-donation clause. Further, the state has rules that allow the state to provide property at below market cost to private entities for the sake of economic development. While retail is not eligible for most economic development monies, the legislature could amend this to support food retail, a vital community resource.

“The State already gives the schools lots of money.”

While the State does provide funding for many school programs, the only funding they provide for school meals is elementary school breakfast.

Currently, the only funding school food service providers receive for school lunches is the federal reimbursement ($2.57 for each lunch for students

Farm

After contacting your legislators tell the food policy activists at Farm to Table about it. What you hear from your State Representatives can help them target particular representatives and establish the most

effective messaging and strategy. E-mail Farm to Table folks at info@farmto tablenm.org or just give them a call at (505) 473-1004 x12. Tell them: Your Name, Your Phone Number, Your Email Address, Name of the Legislator you contacted, Method and date of Contact, What you said and how they responded.

Income Tax

PREPARATION We help you reduce your tax liability to the lowest legal amount 10% discount for CO-OP members

Marchand & Co CPA’s PC Financial Solutions For Business & Individuals We can help you realize your goals

Robert Marchand CPA email: robert@marchandcpa.com 1512 Deborah Rd Rio Rancho NM 87124

(505) 710-5401

tems instead of depending on distribution companies from out-of-state. It decreases the carbon footprint, thus is beneficial to the environment.

The need: New Mexico is the second-most foodinsecure state in the nation. More than one third of its counties are classified as low food access. Smallscale stores and other food outlets in rural and underserved communities often lack the infrastructure to offer fresh, healthy foods.

The opportunity: grocery stores, farmers’ markets and other food outlets are a cornerstone to community health and wealth. Building the capacity for local food retail in rural and underserved communities and tying it to the local food system creates jobs and cycles money in the local economy.

The facts: • Rural NM families travel up to 140 miles roundtrip to the closest grocery store.

• 33% of rural stores do not carry fresh fruit.

• Only 40% of New Mexicans meet healthy weight standards, and 1 in 14 New Mexicans have type 2 diabetes. Diet-related diseases cost New Mexico $324 million each year.

• By investing in food retail development, the Pennsylvania state government helped to create one million square feet of new retail food space and 2,500 new jobs in just two years.

that qualify for free lunches) and money from paying students. School food service is required to operate like a business, paying all of its costs out of this money. The rising cost of food, especially fresh fruits and vegetables, as well as fuel and labor costs, makes it very difficult to include fresh produce in the five servings mandate by federal nutrition standards.

“What people eat is their own choice.”

In many schools and low food access areas, kids and adults alike often don’t have the opportunity to make healthy food choices. For many lowincome children, free school meals are the most nutritious and sometimes the only meals they eat all day. Providing healthy options in school lunches allows them to start making those healthy choices early on in life. For residents in many rural communities the closest full-service grocery store is as far as 70 miles away. All New Mexicans deserve the opportunity to make healthy food choices in their communities.

community forum Winter Reading: Nothing Like a

Good Book Feast or Famine: Food and Drink in American Westward Expansion by Reginald Horsman Columbia and London: University of Missouri Press, 2008. 356 pp. Illustrations. $39.55 (cloth) REVIEWED BY GREGORY GOULD

I

n the American West, a sense of place is both tenuous and mysterious. We simply have not been here that long. Our understanding of the West is embodied in such mythic nineteenth-century archetypes as the rugged individualist, the loner, the hardscrabble farmer’s wife who makes a go of it after her husband has been killed, the rancher, the cowboy, the European immigrant who barely speaks English, the miner who plays poker and loses his hard-gained gold dust, the military man who fights Indians. These are all transitional figures pushing the borders of civilization onto an unfamiliar landscape. Reginald Horsman’s Feast or Famine explores all these archetypes from the perspective of food and drink, bringing a fresh reading to our understanding of the West. The author’s exhaustive use of primary sources in the form of diaries, journals and letters dramatizes the encounter with the challenges of unknown frontiers.

The authenticity of the voices he records is height-

ened by vivid details that more traditional histories often neglect. And because an overwhelming number of the diaries and journals were written by women, they offer unusual insights.

Several themes recur over the course of the century from the arrival of the first explorers to the later settlers. Good information was simply not available, and false assumptions abounded.

The harshness of the westfeast ern winter caught many off guard; when provisions ran out, there was no more food to be had. This situation ameliorated over time, as settlements paved the way for subsequent waves of immigration. Early in the nineteenth century, the Lewis and Clark expedition benefited from the hospitality of the indigenous people, who often provided food even when it meant going without themselves. Over the course of the century, as their way of life was increasingly threatened, these people became less generous.

Game meat was abundant, in season. The records repeatedly testify to the delight in buffalo meat, both freshly killed and dried in the form of jerky. Buffalo

Bicycle Safety Rules CHUCK MALAGODI: ABQ BIKE SAFETY EDUCATION PROGRAM ot since the 1970s has a major rewrite of the City of Albuquerque’s bike ordinances taken place, and it has never been a more pressing issue. Whether because of the volatility in gasoline prices, increased environmental awareness, economic reasons or other factors, our citizens are looking for cheaper and more efficient ways to get around town.

N

The public expects and demands that the transportation system be safe for all users. According to the Federal Highway Administration, if we are successful in improving the real and perceived safety of bicycling, we will also see an increase in usage. At the Oct. 6 City Council meeting, an improved ordinance was passed unanimously and signed into law by Mayor Chavez.

Highlights to the code include: • Cyclists are no longer required to ride any closer than three feet to the curb or an object, such as a parked automobile.

• Motorists are prohibited from opening a car door into bicycle traffic or from leaving their vehicle until it is safe to do so.

• Cyclists should ride on the road when there is a wide curb lane, bike lane or in a business district.

Body-Centered Counseling

While on the sidewalk, cyclists need to ride slowly, following pedestrian laws. Cyclists on the sidewalk shall ride on the right hand side of the street, following the directional flow of motorized traffic.

• After sunset and prior to sunrise or in low light conditions cyclists must have a front white light visible from a distance of at least 500 feet and a rear reflector visible from a distance of 300 feet away.

• Repeal of the mandatory side path law. Now cyclists may ride on the road surface where there is a side path next to the road.

Cyclists may now ride on the road surface even when an adjacent side path (multipurpose trail) follows the road.

The goal of this rewrite is to increase the ability of motorists and cyclists to operate around one another and share the road in a safe and predictable manner. It has been said, “cyclists fare best when they behave as drivers of vehicles and are respected as such.”

For more information regarding bicycle ordinances and/or to take a safe bicycling class, please call the bike safety education program, a program of the Parks and Recreation Department of the City of Albuquerque at 768-BIKE (2453) or e-mail cmalagodi@cabq.gov.

Duende Poetry Series

presents:

"DUENDE AND FRIENDS" Come hear the poetry of Duende Poetry Series organizers Jim Fish and Cirrelda Snider-Bryan along with the poetry of friends Doris Fields and John Orne Green. Following the reading, there will be a thirty-minute open mic. Drive up to the Anasazi Fields Winery in Placitas and get to taste and purchase their wines made from local fruit, and be inspired by the region's wealth of poets. Admission is free.

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

tongue was considered a delicacy. Among the trappers and mountain men “anything that ran, flew, or slithered could be eaten – from buffalo to rattlesnake” (p.83). One traveler named George Ruxton “came away with the impression that most favored of all meats in delicacy, flavor, and richness was the flesh of mountain lions (cougars), although one mountaineer claimed that beaver tail was unsurpassed by any other kind of meat. Most mountaineers he met rated dog meat second in flavor to mountain lion” (p.83).

Echoing the migrations of religious intolerance that propelled the Puritans to cross the Atlantic, the Mormons crossed the Great Plains and carefully chose the remote, inhospitable area around Salt Lake to found their city. Through the clever use of irrigation they created an urban agriculture based largely on orchards that allowed them to become self-sufficient within a few years. Three or four years of sacrifice yielded to abundance, and Salt Lake City became a major provisioning station for latter pioneers.

& famine

ABQ CITY UPDATES : BY

JANUARY 2009 15

To get to the Winery: take I-25 to the Placitas exit 242, drive 6 miles east to the Village, turn left at the sign just before the Presbyterian Church, follow Camino de los Pueblitos through two stop signs to the Winery entrance. The next reading in the series will be Sunday, March 15th @ 3pm. Contact: Jim Fish 867-3062 anasazifieldswinery@att.net

sunday,jan 25,3pm

The California Gold Rush of 1849 precipitated a flurry of immigrants to the Sierras. Some arrived by ship, either around Cape Horn or across the Panama Isthmus; others came overland. But either way, those who set up stores and restaurants to provide for the miners profited the most. Military wives accompanied their husbands into remote forts along the frontiers and shared their hardships and privations. They cultivated vegetables, which were impossible to come by otherwise. Cows, pigs and chickens were also kept. General George Custer’s wife, Elizabeth, described a luncheon that featured nine varieties of game: “antelope, buffalo tongues, wild turkey, elk, black-tailed deer, plover, duck, wild goose, and beaver tail. Mrs. Custer thought the beaver tail was ‘like pork,’ but so fat she merely tasted it. The duck was served with jelly made from wild berries.

They also had ham, cured at the garrison, ‘homemade bread,’ and dessert made with cream, fresh butter, and eggs” (p.249).

The disasters accompanying the westward expansion are legendary, including the pioneers’ slaughter of their pack animals or horses in order to survive—not to mention the infamous Donner Party. But by and large, the migration west provided an abundance of meat that was lacking in Europe, and the West fulfilled the promise of a better life. Feast and Famine illuminates our understanding of the entitlement Americans feel for inexpensive food as part of our western legacy. Although the book features period photographs and illustrations, it would be improved by the addition of maps.

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, local, food-filled New Year!

• 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.