2009-11-CCN by La Montanita Coop

november 2009

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. • Special orders: on order large quantities or hard-to-find items at a 10% discount for members. • General membership meetings, Board positions and voting. Co-ops are democratic organizations. Your participation is encouraged.

co nne ct io n

free

Giving THANKS in Challenging Times

ON GRATITUDE BY ROB MOORE

he hustle and bustle of the holidays can be a taxing time for just about everyone. It seems that from Halloween to New Year’s everyone is in a big noisy rush. The Thanksgiving holiday too often finds us rushing to and from the stores, back and forth from airports, moving restlessly through the weeks while we try to fit activities, duties, and desires in to the already full days of our lives. Demands on our time are many, a sense of rest and satisfaction hard to hold. Cultivating a sense of gratitude can seem difficult in the face of this loud, busy and demanding world. The economy, global strife, environmental troubles, and the chaos of shopping and conspicuous consumption… all of these factors and more can make counting our blessings, noticing the things in our lives to be grateful and appreciative about, very difficult. When we have to stop to catch our breath, when a moment of personal quietude has to blocked out or stolen… how can we feel at rest? How can we feel more connected to ourselves and to one another? We can by recalling the things in our lives we can be thankful for.

homeless families, who long to have what we often take for granted. Let us be thankful for shelter and safety.

stand the written word is something we seldom notice because it is something we use every day. That does not mean it does not have great value. Let us be thankful for literacy. Not all of us have the gift of a family. Many people among us have no family, and struggle with the pain of being alone. No family is perfect, far too many are broken, and war and violence have taken their toll on too many families. But if we have relatives, friends, or co-workers we can call on, people to share our lives with, we are not alone. Let us be thankful for the gift of friends and family.

But if you are reading this, you have something to be thankful for... really! Not everyone can read, for example. Every single day people struggle to make sense of books, forms, signs, letters and documents because they cannot read them. Our own ability to under-

If you are reading this, odds are you have a roof over your head, a safe place to sleep at night. There are homeless people, even

from our regional

Co-op Holiday Foods

Scrumptious Sampling Days The Co-op is your one-stop shop for the most delicious fresh, fair and local Thanksgiving foods available. From local and organic turkeys to vegetarian alternatives and scrumptious side dishes, from fresh baked pies to all the ingredients you need to bake your own, the Co-op has what you need. And peruse our produce departments for side dish specialties. Need some ideas and inspiration? Come to your favorite Co-op and taste the difference fresh, fair and local foods make during our fun and friendly Holiday Foods Scrumptious Sampling Days.

FOOD, INC.

Foodshed

Great Eating Ideas from your CO-OP Holiday Feasting

Scrumptious Thanksgiving

SAVOR THE SEASON’S FLAVORS at your favorite Co-op location! Sample traditional and gourmet local Thanksgiving dishes, organic fresh turkeys, vegetarian specialties, home baked healthy pies and so much more. Get great ideas on what to cook or let us make your holiday feasting easy—sample a wide variety of dishes, and then order them from your Co-op Deli (See menu on page 5).

Food Tastings

Don’t Miss

Food,Inc.

n Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that's been hidden from the American consumer with the consent of our government's regulatory La Montanita Co-op and KUNM 89.9 FM, Community Powered agencies, USDA and FDA. Our Public Radio, are pleased to collaborate on a nation's food supply is now controlled showing of the Magnolia Pictures release FOOD, by a handful of corporations that often INC., a film by Robert Kenner. put profit ahead of consumer health, the livelihood of the American farmer, Wednesday, November 18th, 6-9pm at the the safety of workers and our own enviNational Hispanic Cultural Center 1701 4th ronment. We have bigger-breasted Street SW, Albuquerque, 246-2261. Suggested chickens, the perfect pork chop, insectidonation $5 (proceeds to benefit KUNM). cide-resistant soybean seeds, even WHAT tomatoes that won't go bad, but we are you After the film you are invited participate also have new strains of e. coli—the EATING? in a community dialogue with local farmharmful bacteria that causes illness for ers and food activists including: an estimated 73,000 Americans annually. We are riddled with widespread obeDON BUSTOS, Santa Cruz Farms sity, particularly among children, and an epidemic BRUCE MILNE, UNM Sustainability level of diabetes among adults. Studies Department Chair and Foodprint New Mexico Chair. Featuring interviews with such experts as Eric JOANIE QUINN, New Mexico Organic Schlosser (Fast Food Nation), Michael Pollan (The Commodities Commission, Education Omnivore's Dilemma) along with forward thinking Director social entrepreneurs like Stonyfield Farms' Gary Hirschberg and Polyface Farms' Joe Salatin, FOR MORE INFORMATION CONTACT: Food, Inc., reveals surprising—and often shocking Rob Raucci at 505-277-2163 or e-mail nonprofit@kunm.org truths—about what we eat, how it's produced, who Robin Seydel at 505-217-2027 or robins@lamontanita.coop we have become as a nation, and where we are going from here.

Nov.18th, 6-9pm

The world is imperfect and life can be frustrating. But in the midst of what can seem and feel like chaos we can find a sense of proportion and peace in thankfulness. Gratitude does not mean that we have perfect lives, that we have no concerns, or that our hearts are worry-free. Gratitude means a sense of appreciation for the things that we have, for the care of those close to us, for the good in our lives. All it means is acknowledgement of the good we have, and that is what makes a Thanksgiving.

If we are whole in our bodies, we can be thankful. All around us, all over the world, there are those who suffer in poor health. We may not be in ideal health, in fact we may have problems of our own, but there are others more troubled, worse off than we are. We can be thankful for our good health, or grateful it is not worse. We can be thankful that we have food to eat. Countless millions go hungry every day, and we are fortunate enough to be fed, able to celebrate our holidays with full meals. Let us be thankful that we have food.

A Screening of

Every single one of us has uniqueness, something within ourselves that makes us distinct and valuable. The weight of our everyday worries can blind us to our worth, but our own individuality, our own chance to experience life from our own perspective, is something to be thankful for. Let us be thankful for our life.

VOTE! YOUR VOTE, YOUR VOICE CO-OP BOARD ELECTIONS NOVEMBER 1-14, SEE PAGE 2-3

• Thursday, November 19th, from 4-8:30pm at the Nob Hill Co-op • Saturday, November 21st, from 2-5pm at the Nob Hill Co-op • Saturday, November 21st, from 2-5pm at the Valley Co-op • Sunday, November 22nd, from 2-5pm at the Santa Fe Co-op

Facts from Food, Inc. • In the 1970s, the top five beef packers controlled about 25% of the market. Today, the top four control more than 80% of the market. In the 1970s, there were thousands of slaughterhouses producing the majority of beef sold. Today, we have only 13. • In 1998, the USDA implemented microbial testing for salmonella and E. coli 0157h7 so that if a plant repeatedly failed these tests, the USDA could shut down the plant. After being taken to court by the meat and poultry associations, the USDA no longer has that power. • In 1972, the FDA conducted 50,000 food safety inspections. In 2006, the FDA conducted only 9,164. • During the Bush administration, the chief of staff at the USDA was the former chief lobbyist for the beef industry in Washington. • In 1996 when it introduced Round-Up Ready Soybeans, Monsanto controlled only 2% of the US soybean market. Now, over 90% of soybeans in the US contain Monsanto’s patented gene. • Supreme Court justice Clarence Thomas was an attorney at Monsanto from 1976 to 1979. After his appointment to the Supreme Court, Justice Thomas wrote the majority opinion in a case that helped Monsanto enforce its seed patents. • 30% of the land in the US is used for planting corn. • 70% of processed foods have some genetically modified ingredient. • SB63 Consumer Right to Know measure requiring all food derived from cloned animals to be labeled as such passed the California State Legislature before being vetoed in 2007 by Governor Schwarzenegger, who said that he couldn’t sign a bill that pre-empted federal law. • 1 in 3 Americans born after 2000 will contract early onset diabetes; among minorities, the rate will be 1 in 2. • Organics is the fastest growing food segment, increasing 20% annually Get the whole story—don’t miss the screening of Food, Inc., Wed. November 18th from 6-9pm at the National Hispanic Cultural Center. Brought to you by KUNM Public Radio and La Montanita Co-op.

your vote CO-OP BOARD OF DIRECTORS

ELECTION

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-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 tech@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 Membership Costs: $15 for 1 year/$200 Lifetime Membership Co-op Connection Staff: Managing Editor: Robin Seydel robins@lamontanita.coop Layout and Design: foxyrock inc Cover/Centerfold: Co-op Marketing Dept. Advertising: Robin Seydel Editorial Assistants: Rob Moore, Josh Center robm@lamontanita.coop 217-2016 joshc@lamontanita.coop 217-2016 Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: robins@lamontanita.coop Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, robins@lamontanita.coop website: www.lamontanita.coop Copyright © 2009 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% postconsumer recycled paper. It is recyclable.

CAST YOUR VOTE BETWEEN

November 1-14

All members should have received their ballot, mailed to their homes. If you did not receive a ballot, ballots are available at each location’s information desk. PLEASE VOTE FOR UP TO 4 CANDIDATES. This year there are three regular three-year terms and one oneyear term (replacing a director who resigned from the Board). Postage-paid return envelopes have been provided with your ballot. Please mail your vote to our independent 3rd party for tallying. Please be sure your ballot is postmarked between November 1 and November 14. Candidate questions, responses and personal statements are listed below. ALL CANDIDATES WERE ASKED TO RESPOND TO THE FOLLOWING QUESTIONS: 1. Describe your involvement with La Montanita Co-op. Include amount of time spent and specific activities, if appropriate. 2. Describe any volunteer or paid experience relevant to serving as a Co-op board member. 3. What do you see as La Montanita’s role in the broader community? 4. Personal statement, including anything you feel is relevant to your candidacy.

DENISE

MEET THE

CANDIDATES nesses and have worked in supervisory positions in nonprofit organizations. I work as a Governance Consultant for Cooperative Development Services (CDS) Consulting Co-op, teaching governance to co-op boards around the country. 3. I think our multiple roles in the community are well defined by the Board's policies which describe the results we want the Coop to produce. I was actively involved in formulating these policies. a. A community based on trust, comfort and personal relationships. I see the Coop fulfilling this role through its many community-based volunteer programs as well as the numerous educational and social events it creates and sponsors. b. An economy in which the Coop's well being is tied to that of its owners, and the many stakeholders such as growers and manufacturers. Our role is to create and strengthen local economic relationships, by purchasing as many local products as practical, and by explaining to the community the benefits of a strong local economy. c. A community informed of the cooperative model, La Montanita’s values, and broad producer/consumer impacts on local and global health. We have a vital role in providing information about the benefits of working cooperatively in order to meet common needs and to create a better world. La Montanita is a role model for sustainable economic activity and we should be talking about this with the larger community.

Scott

DORMAN

1. I have been a Co-op employee and member since 2004. I have worked at both the Rio Grande and Nob Hill Stores. I have been a cashier, worked in the information desk and I am now helping manage the front end at the Nob Hill store. I have helped with two Earth Day celebrations, and Nob Hill Shop and Stroll. I have also helped enter data from member surveys with Robin in the membership department. 2. I have participated in organizational aspects of school life for my daughter as Room Mother and a PTA member at Colinas Del Norte Elementary School. These activities have given me experience in the group decision-making process. 3. La Montanita’s role in the broader community is a support mechanism for members who have common interests in sustainability, health, conservation, preservation of the local food shed and quality food. Members go to the Co-op in order to support the local economy. Any person should be able to go to the Co-op and get a sense of the values of the community. The Co-op should be a place to come to for knowledge and education about the role of the Co-op in its community. 4. I have extensive interactions with the members of the Co-op community as a long time member of the frontend team at both the Nob Hill and Rio Grande stores. This gives me the unique opportunity to share an understanding of the different views of members in the community. I am a native New Mexican and this is an advantage because I know the Co-op community and the community at large. This gives me insight as to how to grow a diversified Co-op membership. I wish to extend my knowledge as a member and staff of the Coop in order to better educate myself and benefit La Montanita as a board member.

MARSHALL

KOVITZ

1. I have been a member of the Board for about 30 years starting shortly after the Co-op first opened in 1976. I was President when the Co-op moved to the Nob Hill location and was President when the Valley store opened. During the past fifteen years as a board member, I have worked on the following committees: Policy Development; Calendar; Electronic Archive; Nominations and Elections; General Manager Selection; Facilitator Selection; Administrative Assistant Selection; Governance Awareness; General Manager Evaluation; Board Training; Ends; Bylaw Amendments; Member Engagement; Retreat Planning; and Board Development. Currently, I am serving as Vice President. During periods in which I was not on the Board, I worked as a volunteer in various capacities including newsletter distribution and New Location Search Committee. 2. As a professional mediator, I bring useful communication skills such as negotiating constructively and creating good group processes. I have managed small busi-

Marshall

Denise d. Farmland is supported. We have supported the conservation of agricultural land in many ways, including our Food Shed project which provides a market for local producers, and through the many events we sponsor which promote the need to conserve farmland. Additionally, our role is to continually examine how well we accomplish these goals and to be aware that, as times change, so do peoples' needs. We must respond to those changes, redefining our goals to remain in synch with our community. 4. Our board needs both continuity and fresh ideas. We need people who, using the lessons of our history, guide us into the future. We need people willing to prudently explore new ideas, imagine a better world.

SCOTT

SHUKER

1. I first joined the Santa Fe store in August 2007. I became an employee one week later as a cashier; became a lead cashier after 3 months. I also served as customer service rep. at info desk, after 1 year I terminated employment to go to school full-time but have maintained membership. I have also volunteered by gathering signatures for USDA campaign and have written for newsletter. I shop Santa Fe store several times per week. I’ve visited all stores and CDC. I’ve attended last two membership mtgs. 2. Trained in consensus facilitation. Member, Lama Foundation a cooperative community since ’95. Served on Lama governing council since 1997, male co-chair of the Taos green party chapter 2000-02. Certified restorative justice facilitator. Member of two other food co-ops including bulk/frozen mgr. and volunteer coordinator of Amigos natural grocery coop in Taos. Member NM Educators Fed Cred Union since Jan. ’97. Have lived in several other intentional communities in U.S. and foreign contributor to Communities magazine, the journal of cooperative living. 3. I see La Montanita serving as a model for consumer-invested ownership, democratic governance, locally-supported agriculture, and transparency to member-owners that helps create community networks that are friendly and mutually beneficial. “An oasis of socialism in a vast desert of capitalism.” 4. The Santa Fe store has been a great asset to L.M. as a whole. I have been proud to have been both a member-owner and employee and wish to further contribute to the organization’s success. I believe I can accomplish this by bringing my experience and skills to the board’s table and offer more representation from the Santa Fe membership, employees, and non-member clientele. C O N T I N U E D O N PA PA G E 3

November 2009

your voice BETSY

VANLEIT

1. Involvement with La Montanita Coop: I moved to Albuquerque in 1990 and joined the Coop immediately. I have always had an interest in food, cooking, gardening, and local agricultural ventures. When I was in my teens, I fantasized about being a farmer. Instead I became a health professional, but I have increasingly come to view food, economy and environment as linked and central to the individual and community health; thus over time personal and professional interests have converged. Eventually I decided that La Montanita Coop was a key to health in Bernalillo County, and I became a Board Member in 1998. While on the Board we started the process of implementing policy governance, and also decided to expand to the Valley. I feel that those were both good decisions. However, I left New Mexico late in 1999, so ended my Coop involvement for awhile. I was in and out of Albuquerque several times over the next 8 years, but I always knew that eventually I would really come back.

Betsy In fall 2008 I was appointed to the Board, and the past year has renewed my conviction that La Montanita Coop is a wonderful organization to be part of. During the past year I have co-chaired the Member Engagement Committee and co-led a Board Study process designed to improve our understanding of cooperative models and how best to further cooperative values and goals. 2. Relevant Experience: I have extensive leadership experience, accumulated throughout many years of professional activity. I have a bachelor’s degree in occupational therapy, a master’s degree in public administration and a doctorate in community health education. I’ve run hospital departments and programs, developed community-based health services, helped to establish the occupational therapy program at the University of New Mexico Health Sciences Center, led international health research/service projects in developing countries, and assisted with creation of an Office for Community Health designed to improve collaboration between the UNM Health Sciences Center and rural New Mexico communities around health issues. I have excellent organization and management skills, and feel particularly good about my capacity for respectful and clear communication, teamwork, collaboration, and bridge-building among partners who may have very different points of view. 3. La Montanita Coop plays many important roles in the community. That is why I would like to continue to serve on the Board. It is wonderful to see how the Coop has grown and matured over the years, so that now it is reasonable to say that it is involved in:

BOARD OF DIRECTORS

ELECTION UPDATE

ELECTION PERIOD FROM NOVEMBER 1-14 You should have already received the Co-op Board of Directors Election Ballot in the mail. This year's contested election means we will be using the Co-op's accounting-auditing firm, MACKIE, REID AND COMPANY, CPA to tabulate the ballots. Ballot boxes will not be available at Co-op stores. With the ballot and candidate information will be a postage-paid return envelope with which to return your ballot. Please fill out the ballot, following the directions for folding so that we may verify that your membership is current but maintain the confidentiality of your ballot.

• assuring access to healthy food for the community; • supporting and expanding a fair and just local economy; • strengthening systems for developing and sustaining environmentally sound practices in agriculture and land stewardship; • encouraging individual and community empowerment around issues of environment, economy, and civic involvement. 4. Serving on the Board provides me with a great sense of satisfaction and enjoyment. This type of leadership requires a high level of commitment and accountability, and I feel that I bring those qualities to La Montanita Coop. After all, what could be better than helping to develop and expand a food system that supports nutritious food, a healthy economy and sustainable environments?

MARTHA

WHITMAN

1. I’m now completing my 2nd term as a Co-op board member and as president for the past five years. It’s important to note that being board president doesn’t mean I have more say than other board members but it does mean I have agreed to organize our monthly board meetings and make sure we follow our policies and agreements. It’s more enjoyable than it sounds, and I appreciate the board entrusting me with these additional responsibilities. I also regularly participate in 5 committees. This adds up to an average of 10 hours a week of volunteer time evenly split between attending meetings and preparing for them. 2. Besides my volunteer experience described in question #1, I worked at La Montañita from 1982 to 1988. I started as the bookkeeper and ended up co-managing the store, with my proudest achievement being our successful move from Girard to Nob Hill. I have also worked in credit unions as a finance manager. For the past two years I have participated in regional co-op board development by co-leading trainings and writing for our quarterly training journal. Because of my increased volunteer work, in 2008 I was awarded the Howard K. Bowers Fund Cooperative Board Service Award.

Valley Valley

3. Decades ago our co-op was the only game in town for natural and organic foods. As we all know that’s changed, but people still strongly support the co-op with their food dollars. I believe we offer people a meaningful alternaMartha tive to what else is out there. La Montañita offers a sense of community in a society where that can be hard to find. People trust that we treat our employees fairly and pay a living wage, they trust we support local producers, they trust we stay informed on food issues, and they know we exist for the good of the whole and not for select shareholders. By example we show the broader community that there is an interesting, viable and democratic way to do business and by practice we educate and cooperate with all whom we come in contact with.

Gallup Gallup

Santa Fe

Directed by member values, three years ago the co-op dedicated significant time and resource to strengthening our support of the Local Food Shed (which we define as a 300 mile radius around Albuquerque and Santa Fe). We have identified a role where our expertise and dedication can positively impact local food production. As we have witnessed a year of significant food recalls it’s more important than ever to secure sources of good quality, safe and healthy food while helping to strengthen the state’s economy. I see us continuing this direction, and hopefully, broadening its scope. 4. I enjoy my role of board member at La Montañita Food Co-op. It is an honor to work with the other board members and our general manager, as I get to participate in a dynamic and respectful enterprise that does make a difference in the community. Over the past 30 years the board has learned how to govern itself and the co-op so it can provide stability to the organization while providing real benefits to the community at large. A lot of people’s hard work has paid off. Our basis for being has us ever-reaching for a better community and I find all this to be very exciting; I want to be involved, and I believe I offer value to the Board process, and so I ask to be re-elected.

K E E P C O O P E R AT I V E E C O N O M I C D E M O C R A C Y STRONG! Then place your ballot in the postage-paid envelope included with the ballot mailing. Do not bring your ballot to the store. NEED MORE CANDIDATE INFORMATION? Don't forget, candidates for the Board of Directors will be speaking at the Annual Meeting, Saturday, October 24, at SITE Santa Fe. THANKS FOR PARTICIPATING! If you have any comments or questions about this process please contact us: BY MAIL: Co-op Board of Directors, 3500 Central SE, Albuquerque, NM 87106 BY EMAIL: bod@lamontanita.coop BY PHONE: Ariana Marchello, 505-570-0743

for more information

www.lamontanita.coop Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op Supermarket, the cooperative movement, and the links between food, health, environment and community issues. Opinions expressed herein are of the authors and are not necessarily those of the Co-op.

CO-OP

YOU OWN IT November 2009

holiday

special

November 2009 4 nent, humpy breast bones and their sinewy drumsticks point straight ahead. Heritage turkeys are smaller and have darker meat, richer, more intense flavor, and firmer texture than the domestic turkey. Heritage birds frequently have an even balance of light to dark meat. The almond-light meat of the wild and heritage turkeys contrasts with their dark meat, which is the color of cappuccino. The meats texture is firm, with a good chew, but in no way tough. Unlike typical store-bought turkeys, heritage turkeys have thick, tight skin, and the muscular flesh is resistant to the push of a finger. It is rich flavored, succulent and juicy.

It’s Turkey Time

MEMBER TO MEMBER

Want Quality and Value?

SHOP CO-OP!

fresh, local,

organic

njoy new lower prices on natural, organic and heritage breed turkeys. We know that quality and value are important to our members and shoppers. This year we have worked to get great deals on a variety of turkey choices. NO EMBUDO TURKEYS: Sadly, this year, the Co-op will not have those wonderful Embudo turkeys. David Rigsby and John McMullin of Embudo Turkey Farm did not raise any this year. The USDA is requiring that this small family farm meet some of the same requirements as the major agribusiness turkey producers, who produce tens of thousands of birds for conventional markets. The cost was prohibitive this year—but by next year David and Johnny hope to have what is needed in place for next year’s turkey harvest. (You can still get Embudo Farm poultry feed through the Co-op Distribution Center. Call them at 217-2010 to arrange your purchase of their certified organic poultry feed.) FRESH, LOCAL and ORGANIC TURKEYS That sad bit of news aside, the Co-op has a variety of great birds to choose from that are fresh, local and organic. And we have negotiated the best prices ever to help our members and shoppers get the very best quality at prices that provide excellent value. This year we will have a fine selection in a variety of sizes. Co-op shoppers do not have to special or pre-order their turkeys. Just come to the Co-op and choose the turkey that fits your palate and needs right out of the meat case. If you do have special needs, please call your favorite Co-op meat department and our knowledgeable staff will happily help.

OTHER SPECIALTY MEATS AVAILABLE: duck, Cornish game hens, roasts, boneless ham, large turkey breast, rack of lamb, organic prime rib and seafood. For more information call your favorite Co-op meat department: Nob Hill, Gino at 505-265-4631; Valley, Dave 505-2428800; Santa Fe, Grace at 505-984-2852; Gallup, Alisha at 575863-5383.

Therapeutic Environments™ www.bodymindspiritplace.com

505.343.0552 Connie Henry PhD, ND, RN, CHF, CADS/ Digby Henry MA, CHF, BBP, CADS

Offering: “Certified Health Facilitator Program” and in Collaboration with NM Solutions, Call 505.268.0701 Smoking Cessation Classes, Acudetox Consultation and Wellness classes

GALISTEO, NEW MEXICO

Roasting guidelines: 6 to 16 pounds, 15 to 20 minutes per pound. Over 16 pounds, 12 to 15 minutes per pound. Wild turkey must not be overcooked because it can become dry. One cooking suggestion is to rub the turkey with butter or olive oil, stuff with herbs only, and roast it. Another method to keep turkeys juicy is to stuff with oranges and place thick orange slices over the breasts. If you cover the breast, stick with the traditional oiled paper or cut out a piece of brown paper from a shopping bag, rub it with cooking oil, and tie it in place with cotton string or dip a cotton cloth in unsalted oil and lay over the breast as recommended by the 1960's edition of the Joy of Cooking.

Talus Wind Ranch is a 460-acre ranch located 30 miles southeast of Santa Fe in Galisteo, New Mexico. They strive to maintain the highest health and humane standards in raising and preparing animals for market. Their heritage breeds include the Rio Grande Wild and Standard Bronze Turkeys and Navajo-Churro, Finnsheep, Rambouillet, Southdown and Miniature Southdown sheep.

Other chefs suggest not covering the birds with foil or they will steam, not roast. Foil doesn't let any moisture out. It traps the moisture in the breast so that the breast cooks by steaming. This affects flavor. Remove the covering about 30 minutes before the turkey is done so the breast will brown. (The above is from www.taluswindranch.com).

THE CO-OP HAS YOUR TURKEY! FOOD-SHED UPDATE

TALUS WIND RANCH

American Heritage Turkeys have almost disappeared in this country due to the commercial popularity of the industrial-raised Broadbreasted White Turkeys. Heritage birds are experiencing a revival, as food lovers have discovered their better texture and flavors. Heritage turkeys are defined by their historic range and must meet all of the following criteria to qualify as a heritage turkey: naturally mating with expected fertility rates of 70-80%, long productive lifespan, slow growth rate that gives the birds time to develop a strong skeletal structure and healthy organs, reaching a marketable weight of 26-28lbs. The Rio Grande Wild Turkey is native to the semiarid areas of the southern Great Plains states of Texas, Oklahoma, Kansas and northeastern Mexico. This subspecies was first described by George B. Sennett in 1879, who said it was intermediate in appearance between the eastern and western subspecies, hence its scientific name, Meleagris Gallapavo Intermedia. The Standard Bronze Turkey was the Thanksgiving bird of choice from the 1850s until about 1940. Most farmers kept a range flock, using the birds for insect control as well as food. COOKING YOUR HERITAGE TURKEY The heritage birds are well-proportioned, but not close to the curvy breast standard. They have promi-

brining

a turkey

One fresh turkey, 12-16 lbs 3 gallons water 2 cups Kosher salt 1 cup brown sugar 4 bay leaves 4-5 cloves garlic, crushed 12-18 peppercorns

GET THEM AT YOUR

MARY’S FREE RANGE CERTIFIED ORGANIC TURKEYS From the first juicy, satisfying bite of a Mary's FreeRange Turkey, you'll know that your bird is something special. Since 1954, the Pitman family has raised turkeys for the Thanksgiving holiday, focusing on quality, not quantity. Every bird grows naturally with plenty of open space where it can grow healthfully in a caring environment. The Pitman family has built its reputation by growing fewer, but superior, free-range turkeys year after year. Mary's Free-Range Organic Turkeys are fed a certified organic high protein diet complete with the finest grains and vegetable proteins and grow naturally, in a caring and clean environment, on a certified organic California ranch. You won't find any antibiotics, animal by-products, preservatives or hormones in a Mary's Free-Range Certified Organic Turkey.

GRATEFUL HARVEST PREMIUM NATURAL TURKEYS This year we are carrying Grateful Harvest fresh turkeys. These turkeys are given access to the outdoors and never caged in tight quarters or fed hormones or antibiotics. These turkeys provide both quality and value for our Co-op members and shoppers.

Add Subtle Flavor DIRECTIONS: The evening before cooking, bring 2 quarts of water to boil, add salt and sugar, remove from heat and stir to dissolve. Cool for 30-40 minutes, then add remaining spices. Fill a 5-gallon bucket halfway with plenty of ice and cold water. Add seasoned water and stir to combine. Water must be cold. Place bucket of brine in refrigerator, or a large cooler filled with ice water, or in garage if below 40 degrees (but not freezing). Add turkey to cold brine and allow to soak overnight. Rinse, pat dry, and roast as usual.

CO-OP!

LOCAL

SHIRAZ

P O M E G R A N AT E S

need a perfect

gift?

CO-OPGIFT

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

! ! CERTIFICATES

Get them at the Info Desk!

holiday

special

November 2009 5

TERRIFIC, TASTY, HEALTHY

MAKING BETTER (AS IN HEALTHIER) Gravies BY ROB MOORE he holidays arrive and our thoughts turn to holiday meals. Everyone has their old family favorites or a recent prized addition, and lots of the meals feature terrific sides or gravies.

Alas, many of us have issues with some of these very same sides and gravies. Newly Vegetarian? Farewell to Aunt May’s bacon supreme gravy. Getting admonishments from your doctor or loved-ones about your sodium or cholesterol levels? Better let the gravy boat sail by… But wait! With a little planning and care, terrific, tasty gravies can be made to enliven your holiday fare, regardless of your restrictions or dietary look-outs. Use the following tips and recipes for ways to keep your holiday meals savory and satisfying. Most gravies are based on a roux or simple sauce made from roasted vegetable or animal stock, usually with some sort of thickener (often flour) added. Variations in how gravies are made and enjoyed are as numbered as regional and family cuisines, but broadly speaking most of them involve the use of fatty liquids and starch-thickened sauce, which is where the difficulties come in for someone who needs pay extra attention to their health. The Co-op has a number of fat substitutes available (ask your friendly grocery staff!) as well as traditional vegetarian and vegan fat replacers like agar, arrowroot and other thickeners. Most of them will include serving suggestions and guidelines, but here are some other suggestions for replacing fat in sauces: Clarified butter is also known as ghee and is used in Indian dishes that call for frying. While it is still butter-based it has had most of the fat skimmed and therefore is a healthier choice for those watching their cholesterol. The lower fat content also allows clarified butter to be heated to higher temperatures without burning, which can come in handy for reduction gravy.

and drizzle with a little olive oil. Gather up the corners of the aluminum foil to enclose the shallot and garlic, and place the packet in a pie pan. Bake at 375 degrees for 15-20 minutes or until the shallot is soft when gently squeezed. Remove the pie pan from the oven and allow the contents of the foil packet to cool for 5 minutes.

Healthy and Delicious

Another workable choice for shaping your sauces into gravy is to substitute olive oil. Use the barest amount for deglazing, gradually adding olive oil to a recipe to help thicken it into gravy. Remember that oil (like fat) can clump, so keep your heat even and keep stirring as you add. Sautéing can also be done using beer, wine or sweeter fruit juices such as prune and apple. Beer and wine can be substituted for butter at a 3-to-1 ratio. Finally, here are three recommended gravy recipes, suitable for vegetarian dietary restrictions, savory enough for all. Roasted Shallot and Garlic Gravy 4 oz. shallot, peeled 6 cloves garlic, peeled 1 tbsp freshly chopped thyme Olive oil 3 tbsp unbleached flour 2 1/2 cups vegetable stock 2 tbsp dry sherry 2 tbsp nutritional yeast flakes 1/4 tsp salt 1/4 tsp white pepper

Transfer the contents of the foil packet to a blender or food processor, sprinkle the flour over the top, and process for 1 minute. Add the remaining ingredients and blend for an additional 1-2 minutes. Transfer the mixture to a small saucepan. Cook over medium heat while whisking constantly until the gravy thickens. Taste and adjust the seasonings as needed. Serve on top of your favorite vegetables, mashed potatoes, biscuits, or main dishes. Vegetarian Gravy with Nutritional Yeast 1/2 cup vegetable oil 1/3 cup chopped onion 5 cloves minced garlic 1/2 cup all-purpose flour 4 tsp nutritional yeast 4 tbsp light soy sauce or 2 tablespoons of miso 2 cups vegetable broth 1/2 tsp dried sage 1/2 tsp salt 1/4 tsp ground black pepper (or to taste) Heat oil in a medium saucepan over medium heat. Sauté onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. Use as soon as possible. In short, you can find good substitutes to high-fat, meat-based sauces and gravies with a little bit of care and creativity. Good for you and good tasting do not have to be mutually exclusive.

In a piece of aluminum foil, place the shallot and garlic cloves, sprinkle the fresh thyme over the top,

Vegetarian gravies adapted from Allrecipes.com, boutell.com, Veganchef.com

FROM THE CO-OP DELI FEASTING MADE No Muss, No Fuss: Just Great Holiday Food Made Easy by Our Expert Deli Chefs. Holiday Dinner Specials Let our prepared-food chefs create or complement a holiday meal just for you. We’re offering a special selection of entrees, side dishes and desserts.

Entrees A pound serves 2-4 min. order: 1 lb • All-Natural Sliced Turkey Breast • Green Chile Chicken Enchiladas

$10.99/lb $9.99/lb

Side Dishes

EASY!

A pound serves 4-6 min. order: 1 lb • Caramel Pecan Butternut Squash • Garlic Mashed Potatoes • Green Beans Almondine • Wild Rice with Piñon Nuts • Maple Yams and Cranberries • Herb Stuffing • Calabacitas Con Chile Verde • Cranberry Relish • Turkey Gravy • Cornbread Dressing

$10.99/lb $7.99/lb $9.99/lb $8.99/lb $9.99/lb $6.99/lb $8.99/lb $7.99/lb $6.99/Qt $6.99/lb

Desserts

AT YOUR

CO-OP

Pies and Dessert Breads serve 6-8 min. order: 1 • Maple Pecan Pie $13.99 • Pumpkin Pie $12.99 • Vegan Pumpkin Pie $12.99 • Cranberry Walnut Bread Loaf $9.99 • Banana Nut Bread Loaf $9.99 • Vegan Cranberry Walnut Bread Loaf $9.99 • Bread Pudding $7.99/lb

Let us make your holiday

stress free!

Placing Orders: The deli can provide everything for your holiday meal.

To Place a Special Order: • Review the deli’s menu offerings above or pick up an order form at the deli • Preorders will be accepted up to three days before the holiday (Sunday for Wednesday pick-up) • Select a pick-up day and time • Order in person or by phone at your local Co-op deli

Planning the Meal Use the following estimates to determine the quantities of food you will need. Estimates are per adult.

ORDER IN PERSON OR BY PHONE AT THESE CO-OP LOCATIONS NOB HILL 3500 Central SE, ABQ 265-4631 VALLEY 2400 Rio Grande Blvd., ABQ 242-8880 SANTA FE 913 West Alameda, Santa Fe 984-2852

• • • • • •

Entrée-1/2 to 3/4 lb cooked Potatoes-1/3 to 1/2 lb Vegetables-1/4 to 1/3 lb Stuffing-1/3 to 1/2 lb Gravy-4 to 6 oz Cranberry Relish-2 oz

co-op news

November 2009 6

CO-OP CONNECTION READERS: 15th Annual Nob Hill Holiday

YOU DID IT! YOUR VICTORY VICTORY FOR CLEAN AIR IN ALBUQUERQUE LETTER TO THE EDITOR: The Co-op Connection ran several articles earlier this year concerning open burning and open detonation at Kirtland Air Force Base written by the local groups Protect Our Air and Water (PAW) and Citizens for Alternatives to Radioactive Dumping (CARD). These articles, based on research done by Dave McCoy of Citizen Action, another local non-profit watchdog group, revealed that Kirtland Air Force Base was open-burning large amounts of toxic materials at the Base and was asking for a permit to burn even more. After reading about this in the Co-op Connection, you responded with lots of phone calls. You persisted even when people at Kirtland said there was no open burning at Kirtland. A Kirtland representative later said that they were “overwhelmed with phone calls”—all generated from the Co-op Connection articles. In September, the New Mexico Environment Department announced that it had signed “an historic agreement” with Kirtland Air Force Base to stop open burning at the Base. If you have time to make another call, please make a call to Ron Curry, Secretary of the New Mexico Environment Department, and thank him for his efforts on our behalf: 505-827-2855 (e-mail: ron.curry@state.nm.us, snail mail: Harold Runnels Building, 1190 St. Francis Drive, SF NM 87505).

Shop and Stroll The Nob Hill Business Association is pleased to announce the Annual Holiday Shop and Stroll. This event will take place on Thursday, December 3rd, from 510pm. Central Avenue will be closed from Girard to Washington to allow for traffic-free shopping. Neighborhood shops will have extended evening hours. As usual you can expect to find the street filled with carolers, magicians, Santa, colorful street entertainers and musicians, as well as many of your friends and neighbors. At the Nob Hill Co-op there will be special musical entertainment and natural foods holiday treats to sample. All the wonderful locally-owned shops in the Nob Hill area are participating with special sales, treats and entertainment.

THURSDAY, December 3rd, 5-10pm A representative from Federal Congressman Martin Heinrich’s office, Antonio Sandoval, Jerry Ortiz y Pino (state representative), Ike Benton and Rey Garduno (city counselors) also stood with us on this issue. Some of the other groups who actively worked on this issue are Southwest Research and Information Center, Honor our Pueblo Existence, Embudo Valley Environmental Monitoring Group and Concerned Citizens for Nuclear Safety. Neighborhood associations, churches and other environmental groups also expressed their concerns to Secretary Curry.

fresh, local

organic...

Open detonation, also a dirty operation, still goes on at Kirtland, so our work is not over; also it seems that a small amount of open burning might still be permitted. We will keep you informed through the Co-op Connection. Thank you so much for your full bodied opposition to open burning at Kirtland. You turned the tide! Janet Greenwald, Co-Coordinator, Citizens for Alternatives to Radioactive Dumping

let them

eat

pie!

Once again this year La Montantia Co-op will be sponsoring our annual Make a Child Smile Giving Tree that works to get gifts for children in need in our community. Pick an ornament off our tree, make that child’s holiday wish come true, and bring it back to the Co-op with the ornament that has the child’s name attached. We will make sure that the child or children you have chosen get your special gift. Once again we will be working with New Mexico Department of Children, Youth and Families, Peanut Butter and Jelly Day School, Enlace and other caring organizations. Each year the Nob Hill-wide Shop and Stroll event also partners with a charity. This year the Salvation Army will have bell ringers collecting donations at several locations in Nob Hill and there just could be some local celebrities around to encourage your giving! Enjoy other holiday celebrations at the North Valley Co-op on December 12th and the Santa Fe Co-op on December 13th.

Pumpkin, pecan, apple, berry, chocolate, cherry, tofu pumpkin; you name it and the Co-op has it. This year you will find a wide assortment of delicious pies, at all our Co-op locations. We are pleased to be offering pies from some of our favorite bakeries including American Pie, and Chocolate Maven. Specialty Pies... Our Co-op Deli pastry chefs will be whipping up some delicious specialty pies and fabulous vegan pies using alternative sweeteners. OR... Look for everything you need to create your own pie, including local unbleached flour, bulk nuts and dried fruit, frozen and fresh berries, apples, pie pumpkins, sweet potatoes and other pie fillings throughout the store.

THE CO-OP’S GOT

your pie!

Nordic Naturals 8 ounce Arctic Cod Liver Oil products are on sale during November 2009 at:

La Montañita Food Market

Our Standard = the GOld Standard our Arctic Cod Liver oil adheres to this 3-step system to ensure industry-leading purity and freshness: •

We have direct relationships with independent fishermen and smaller boats, meaning less time at sea and fresher raw material.

•

We begin using nitrogen right on the boat to protect the catch from oxidation and decomposition.

•

A few short hours after being caught, the Arctic Cod (Skrei) are delivered whole to our nearby facility for immediate handling.

sustainable fish oil Info: planetnordic.com Contact: nordicnaturals.com Studies: omega-research.com

— 3500 Central Ave. SE Albuquerque, NM 87106

505.265.4631 2400 Rio Grande Blvd. NW Albuquerque, NM 87104

505.242.8800 913 West Alameda Santa Fe, NM 87501

505.984.2853

On  Sale

co-op news

November 2009 7

THE INSIDE

n behalf of our management team and our entire staff, I would like to thank you, our member-owners, for continuing to seek out fresh, local, and healthful choices and making this a successful year despite challenging economic conditions. While this past year was marked by financial turmoil and macro-economic slowdowns, which saw many organizations struggling to survive, we at the Co-op have enjoyed modest growth. One word describes La Montanita’s performance this year— “focused.” By resolutely remaining focused on serving the needs of all our members, we faced the year’s many challenges and emerged an even stronger organization. Our Co-op strength is the result of the strong support of our membership and the dedication of our staff. Store Operations Like many organizations during the economic downturn, we found ourselves faced with the challenge of operating our stores with greater attention to every detail and expense. We learned how resourceful we can be. We have become smarter, more efficient, and answered the challenge the economy presented us. It was not easy. Our Co-op may not have enjoyed the sales growth rate of past years, but we enjoyed something more important: the realization that even when business conditions are not ideal, we have the expertise and talent to make the best of any situation. In my opinion, we have done a much better job managing our Co-op this year. This is definitely the upside to the downturn. Our Nob Hill location was down 0.59% as compared to previous year sales. Rio Grande was up 0.45%. The Santa Fe location was up 14.91% as compared to the same reporting periods. Gallup was down 3.99%. As noted under the financial reporting header below, despite a challenging year we enjoyed an increase of 37.72% in net income before patronage dividend and taxes. This increase was due to our strategy of limiting expenses and capitol expenditures. We plan to invest more in capital expenditures in the upcoming year to provide our members with enhanced facilities and services. Co-op Trade Initiative: Co-op Distribution Center (CDC) Our commitment to building the local food system remains strong and we continue to work to create sales

SCOOP

and distribution opportunities for local farmers and producers through our Co-op Trade/ Foodshed Initiative. We have increased the number of food producers we work with again this year, with nearly 700 producers (up from 500 last year) participating both through the wholesale distribution project based at the Coop Distribution Center and by encouraging growers to continue bringing their products to the attention of purchasers at the Co-op location closest to their farm. This project continues to work to build our local/ regional food system and strengthen our local economy. Membership and Community This year, probably due to the economic challenges we all face, we experienced a doubling of the number of volunteers and volunteer hours from previous years. During 2008-2009 members logged well over 5,200 hours in our public schools, at area non-profit organizations and helping with Co-op programs and projects. We continue with our donations program, helping hundreds of worthy organizations throughout the state, including the sale of $51,820.00 in SCRIP certificates, a fundraising program for schools and non-profits that funnels 10% of the sales into their activities.

Calendar of Events 11/5 11/17 11/19 11/21 11/22 11/23 11/26 TBA

Nob Hill Shop and Stroll BOD Meeting, Immanuel Church, 5:30pm Nob Hill Co-op Thanksgiving Sampling, 4-8:30pm Scrumptious Sampling, Nob Hill and Valley Co-op’s Santa Fe Co-op Scrumptious Sampling, see page 1 Member Engagement Committee, CDC, 5:30pm Co-op closed for Thanksgiving Finance Committee Meeting, CDC, 5pm

CO-OPS: A Solution-Based System A cooperative 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.

Financial Performance Our net sales grew by 6.48% and our net income grew by 37.72% before patronage refunds and income taxes. Our balance sheet remains strong with a current ratio of 1.83 and an approximate 11% increase in member equity. Please note that theses financials are prior to patronage refund and income tax and are subject to adjustments by our third party auditors, Mackie, Reid & Company, P.A. It is an honor to serve our Co-op community. My thanks for your continuing support of the cooperative you own. With your support and guidance, we know that even in uncertain times, La Montanita will continue to thrive. -Terry Bowling, General Manager

GENERAL MANAGER’S

REPORT

NORTH VALLEY SPECIAL: HOLIDAY ARTS AND CRAFTS FAIR COMING DECEMBER 12TH! in Conjunction with the Co-op Holiday Party and EVERY SUNDAY in December! • Support Local Artists, Give Beautiful Gifts

• Local Artists and Crafts persons are welcome to participate at the North Valley Coop location only. • Space is limited and must be reserved in advance • Participating Artists must be current members of the Co-op

• No kits, no imports, please. If you have never participated before, please contact Robin at 217-2027 or 877-775-2667. • Reserve your space by calling Tammy on Wed. or Thurs. at the Valley location, 242-8800 before November 30th. • See the December Co-op Connection News for more info on our annual Giving Tree, entertainment schedules and more Holiday Season fun. Call 2172027 or 877-775-2667, e-mail: robins @lamontanita.coop

GuitarVista fine acoustic instruments buy • sell • trade Stan Burg

3005 Monte Vista NE Albuquerque, NM 87106 E-mail: gitmaven@yahoo.com

Ph 505-268-1133 Fax 505-268-0337

LOCAL SALE ITEMS Body-Centered Psychotherapy and Trauma Healing

SHOP LOCAL & SAVE Pixie Maté Boulder, CO Tea Bag Maté, 20 bags Select Varieties. Reg. $5.49 Sale $4.49

Udi’s Denver, CO Natural Artisan Bread, 12 oz Select Varieties. Reg. $5.39 Sale $4.49

Tijeras Organic Alchemy Albuquerque., NM Body Lotion, 12 oz Select Varieties. Reg. $14.99 Sale $10.99 Even more local products on sale in our stores! VALID IN-STORE ONLY from 11/4-12/1, 2009:

NOT ALL ITEMS AVAILABLE AT ALL STORES.

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

NOVEMBER SPECIALS

505-265-2256

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

LPCC Lic. 0494

LMT Lic. 1074

give

thanks

delicious

2 tbsp reduced-fat sour cream 2 tbsp chopped fresh cilantro 1 cup shredded romaine lettuce 1/2 cup shredded Monterey Jack cheese

holiday

recipes Turkey Salad Wraps 1/2 cup lemon juice 1/3 cup fish sauce 1/4 cup sugar 2 cloves garlic, minced 1/4 tsp crushed red pepper 8 6-inch flour tortillas 4 cups shredded romaine lettuce 3 cups shredded cooked turkey 1 large ripe tomato, cut into thin wedges 1 cup grated carrots 2/3 cup chopped scallions 2/3 cup slivered fresh mint Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved. Preheat oven to 325° F. Wrap tortillas in foil and heat in the oven for 10 to 15 minutes until softened and heated through. Keep warm. Combine lettuce, turkey, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the dressing; toss to coat. Set out the turkey mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately. Crispy Turkey Tostadas 1 14-ounce can petite diced tomatoes, preferably with jalapeños 1 medium onion, thinly sliced 3 cups shredded cooked turkey 8 corn tortillas Canola or olive oil cooking spray 1 avocado, pitted 1/4 cup prepared salsa

Position racks in the upper and lower thirds of the oven; preheat to 375°F. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey and cook until heated through, 1 to 2 minutes. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey mixture, lettuce and cheese. Coconut Creamed Spinach 2 packs of frozen chopped spinach, defrosted & drained 3 cups of water 1 can coconut milk 1 onion, chopped fine 1 green chile 2 tomatoes, chopped 2 tsp salt 1 small potato, diced into 1/3" thick pieces handful of okra, sliced into 1/3" thick pieces 1/2 cup eggplant, diced into 1/3" thick pieces Put everything except for 1/2 the coconut milk into a pot. Bring to a boil, then simmer down until almost dry. Add in the rest of the coconut milk and simmer for 5 minutes.

November 2009 10

Sweet Potato-Turkey Hash 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces 1 medium apple, cored and cut into 1/2-inch pieces 1/2 cup reduced-fat sour cream 1 tsp lemon juice 1 tbsp canola oil 1 medium onion, chopped 3 cups diced, cooked, skinless turkey 1 tbsp chopped fresh thyme, or 1 teaspoon dried 1/2 tsp salt Freshly ground pepper, to taste Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender but not mushy, about 2 to 3 minutes longer. Drain. Transfer 1 cup of the mixture to a large bowl. Mash. Stir in sour cream and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 2 to 3 minutes. Add turkey, thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes. Add the reserved sweet potato mixture to the pan; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer. Serve immediately. Vegetarian Stuffing 6 cups diced bread 2 tbsp margarine

Manage Your Money... Anytime, Anywhere

With Anywhere Access,TM you can manage your Credit Union accounts 24/7. Take advantage of Internet Banking with free bill payer and FinanceWorks online money management. Deposit checks and apply for loans securely online – and, if you need to, make appointments at a specific branch office. With your cell phone, use our 24-hour automated phone service plus free mobile and text banking. Stop by today and get easier access to your money.

www.nmefcu.org • 505-889-7755 • 800-347-2838 Now 16 locations including Santa Fe Inside La Montañita Co-op Market, 913 West Alameda, west of St. Francis Drive Member NCUA • Equal Opportunity Lender

1 medium onion, diced 3 stalks celery, sliced 2 large carrots, peeled and thinly sliced 1/4 tsp rosemary 1/4 tsp thyme 1/4 tsp sage 1/4 cup chopped fresh parsley 3 tbsp raisins 1/4 cup each walnuts and pecans 1/2 tsp salt, or to taste 1 1/2 cups vegetable stock 1/2 to 3/4 of a red delicious apple, optional Preheat oven to 350 degrees. Place diced bread in a 9 x 13 baking pan and place in oven for about 15 minutes, until the bread is well toasted. Meanwhile, warm the margarine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucent. Remove bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently. Bake, uncovered, for 2030 minutes. Season with black pepper if desired. Chipotle-Lime Mashed Sweet Potatoes 3 lbs. sweet potatoes 1 1/2 tbsp margarine 1 1/4 tsp chipotle powder (feel free to adjust amount according to personal taste) Juice from 1/2 large lime Peel the sweet potatoes, and cut into cubes. Steam the cubes until soft and mash able. Then transfer to a large bowl. In a small saucepan, melt the margarine and whisk in the chipotle powder and lime juice. Pour the mixture into the bowl with the sweet potato cubes, and mash with a potato masher until smooth.

give

thanks

Vegetarian Thanksgiving Casserole 2 cups cooked brown rice (or substitute lentils) 1/2 cup cashews or walnuts, chopped 2 slices of whole wheat bread, chopped into small cubes 1 cup vegetable broth 1/2 cup soy milk 2 tbsp nutritional yeast 1 rib celery, diced small 1 small onion, finely chopped 3 tbsp olive oil herbs to taste: sage, marjoram, thyme, rosemary, pepper (or poultry seasoning) Preheat oven to 350 degrees. Spray a 8- or 9inch square casserole dish with cooking spray. While rice is cooking, saute celery and onion in the olive oil. Mix all ingredients well in a large bowl. Spread into casserole dish, and bake for 45 minutes. Easy Vegan Pumpkin or Squash Pie 2 cups well-baked and mashed butternut squash or sugar pumpkin 3/4 cup silken tofu (about half of a 12.3-ounce aseptic package) 1/2 cup natural granulated sugar 1 tsp cinnamon 1/2 tsp pumpkin pie spice (or 1/4 tsp each ground nutmeg and ginger) 9-inch good quality graham cracker or whole grain pie crust Preheat the oven to 350 degrees. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth. Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve. Butternut Squash with Whole Wheat, Wild Rice and Onion Stuffing Even those of us who have given up turkey welcome a Thanksgiving dish that has been "stuffed." This satisfying dish makes a handsome centerpiece for the holiday meal. 4 medium-small butternut squashes (about 1 pound each) 3/4 cup raw wild rice, rinsed 1 tbsp light olive oil 1 heaping cup chopped red onion 1 clove garlic, minced 2 1/2 cups firmly packed torn whole wheat bread 1 tbsp sesame seeds 1/2 tsp each of dried sage and dried thyme 1 tsp seasoned salt, or to taste 1 cup fresh orange juice

November 2009 11

In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. Heat the oil in a skillet. Add the onion and garlic and sautĂŠ until golden. In a mixing bowl, combine the cooked wild rice with the sautĂŠed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.

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

505-266-6522

Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through. VARIATION: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.

Fair Trade Fair Dec 6, 3-6pm! www.InspiredABQ.com

Green Chile/Apple/Quince Pie 1 recipe double pie crust 4 cups peeled, sliced apples 2 cups peeled, sliced quince 2 tablespoons chopped green chile 2 tablespoons dark rum 1 teaspoon vanilla 1/2 teaspoon salt 3/4 cup sugar 3 tablespoons all-purpose flour 1/2 cup butter, melted crust

BUY BULK AND SAVE BIG SHOP CO-OP

Preheat oven to 450 degrees F. Line a 9-inch pie plate with bottom crust. In a large bowl, combine apples, quince and green chiles. Toss with vanilla. In a small bowl, combine salt, sugar and flour. Pour into prepared crust. Drizzle with melted butter. Place top crust over filling. Bake in preheated oven 10 minutes. Reduce oven temperature to 375 degrees F and bake 45 minutes or until crust is golden. Recipes sourced and adapted from: www.eatingwell.com www.vegkitchen.com www.vegweb.com Epicurious.com Postpunkkitchen Allrecipes.com

Preheat the oven to 375 degrees. Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.

THE CO-OP HAS

Two Locations! Nob Hill

Classical Homeopathy Visceral Manipulation Craniosacral Therapy

YOUR TURKEY

Holiday SHOP AND STROLL

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

from the

CO-OP

Grocery Department Beverages for your Holiday Festivities!

FREE SHOPPING!

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

Locally owned shops have special sales and extended hours! Special entertainment and treats at your co-op! 5-8pm

DEC. 3RD

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

Locally Produced! Santa Fe Cider Company's Sparkling Cider NEW! APPLETISER from South Africa!

SUPPORT YOUR LOCAL BUSINESSES BUY LOCAL!

LONGSTANDING FAVORITES Martinellis Sparkling Apple Juice and NEW Organic Sparkling Cider and R.W. Knudsen's Sparkling Juices

food &

farming

GOOD NEWS from the

BUREAUCRACY

(FOR A CHANGE)

AN EXPERT AT

NOP

Previous administrators tended to view the organic rule as black and white with no room for subtlety, interpretation or common sense. But one size does not fit all.

BRETT BAKKER he nature of this column has changed since its inception in 1991. At first it was, â&#x20AC;&#x153;ok itâ&#x20AC;&#x2122;s March, time to plant your peasâ&#x20AC;? or whatever. That got a little boring after awhile, so as I got deeper into native crop seed conservation, the focus moved to that topic. Now, as an organic certifier for New Mexico Organic Commodity Commission, Iâ&#x20AC;&#x2122;ve (unfortunately) got rules and regs on the brain. If my editor would let me, Iâ&#x20AC;&#x2122;d throw in more about punk and rock nâ&#x20AC;&#x2122; roll but I havenâ&#x20AC;&#x2122;t quite figured how to work that angle into farming. Yet! Anyway, there is good news from the paperwork contingent for once.

Miles has led one of the nationâ&#x20AC;&#x2122;s best organic certification programs at Washington State Department of Agriculture for over twenty years, was a founding member of the National Association of State Organic Programs (NASOP), and helped establish both Montanaâ&#x20AC;&#x2122;s and Oregonâ&#x20AC;&#x2122;s own certification agencies. Besides McEvoyâ&#x20AC;&#x2122;s impressive resume, the reason why weâ&#x20AC;&#x2122;re so happy is this: because he has been an organic certifier, Miles knows how the convoluted and contradictory federal organic rule works. And how it doesnâ&#x20AC;&#x2122;t. How it can not only tie the hands of the organic farmer but of the organic certifier as well.

certifiers: â&#x20AC;&#x153;We keep asking the NOP the same question until we get the answer we want.â&#x20AC;? That may come back to haunt him! Personally, I think anyone who wants the job as president of the United States is not to be trusted and will ultimately disappoint us all mightily but Iâ&#x20AC;&#x2122;m still hoping for sane agricultural policies. The White House organic garden is kinda neat but more of a publicity stunt since weâ&#x20AC;&#x2122;re still talking gardenscale and not farm-scale. That the word â&#x20AC;&#x153;organicâ&#x20AC;? is part of their vocabulary is encouraging, but defying agribusiness who complained that promoting â&#x20AC;&#x153;inefficientâ&#x20AC;? organic techniques would hurt our ability to feed people? Cool. It is quite telling, however, why the White House decided not to apply for organic certification: too much paperwork!

Usually, an appointment of a new bureaucrat is no cause for celebration. But when Miles McEvoy was named as the new deputy administrator of the USDA/National Organic Program (NOP), cheers went up across the nation. Or at least in the offices of organic certification agency wonks.

November 2009 12

itchy green

thumb As the head of WSDA organic certification, McEvoy fought for needed rule change and clarification. Heâ&#x20AC;&#x2122;s now prepared to do the same from the top down. Weeks before he assumed office, Miles emailed all us certifiers to ask what we thought the priorities should be, what changes are needed and where to go from here. For years, certifiers went to the NOP with questions separately and got separate and contradictory answers. But with NASOP and the Accredited Certifiers Association, we can now go as a group to NOP with answers, even if NOP hasnâ&#x20AC;&#x2122;t asked a question.

I am, however, encouraged that the Obama administration had the sense to pick someone whoâ&#x20AC;&#x2122;s an expert in the field to head NOP and not merely someone with marketing and industry experience, as typically seems to be the case with such appointments. No, the bureaucracy wonâ&#x20AC;&#x2122;t be eliminated but all of us â&#x20AC;&#x153;organic copsâ&#x20AC;? are confident that Miles will improve the NOP immeasurably. If things are easier and clearer for the certifier, we can be easier on the farmer, rancher, and food processor. But make no mistake, if we need to tighten up our certification programs, McEvoy will make sure we do.

Speaking of which, Iâ&#x20AC;&#x2122;ll be sure to remind Miles of what he said years ago during a national meeting of

USDA Announces NEW National Organic

Standards Board Members BY RONNIE CUMMINS, ORGANIC CONSUMERS ASSOCIATION he first appointments to the National Organic Standards Board under the Obama administration are the best in recent memory. The thousands of letters sent from the Organic Consumers Association (OCA) members to the USDA made a difference! The new members of the National Organic Standards Board include Jay Feldman of Beyond Pesticides (an OCA advisory board member), Joe Dickson of Whole Foods (hopefully representation on the NOSB indicates a commitment to certified organic over "natural"), Annette Riherd (an organic fruit and vegetable farmer who is a buy-local-andorganic advocate), Wendy Fulwider of Organic Valley Co-op and John Foster of Earthbound Farms (two all-organic national brands).

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

OCA is very happy with the quality of the appointments. In past years we've had to protest NOSB appointees representing big businesses with small stakes in organic. Nevertheless, we're disappointed that there is still no one on the NOSB representing certified organic personal care. We're also concerned that appointee Joe Dixon of Whole Foods has consistently opposed the idea of the National Organic Program regulating cosmetics that claim to be made with organic ingredients.

ACTION ALERT! Please send a letter to the NOSB and a copy to Secretary Vilsack voicing your support for NOSB and USDA action on fraud in the organic personal care products marketplace.

DINĂ&#x2030;, INC.: S U S TA I N A B L E BY

????

URGE HIM TO: Support The Certification, Accreditation, and Compliance Committee's recommendation in the "Solving the Problem of Mislabeled Organic Personal Care" report and urge the NOSB to adopt their recommendations. INFORM HIM THAT: Many personal care products certified to "USDA Organic" and "Made With Organic Ingredients" standards are already available, but they face unfair competition from fraudulent products claiming organic status without certification. THANK HIM: For considering the concerns of organic consumers, farmers and certified personal care. Go to www. organicconsumers.org to send an e-mail to Sec. Vilsack, or send a letter or postcard to: Secretary Vilsack, United States Department of Agriculture, 1400 Independence Ave. S.W., Washington, DC 20250

H E L P I M P R O V E A N D R E G E N E R AT E

N AVA J O FA R M I N G

o you have practical knowledge and experience in gardening and farming? Would you like to have an opportunity to share your knowledge with communities in need? If you would like an opportunity to work with members of the Navajo nation to help them build their local food system, please consider offering your services to DINĂ&#x2030;, Inc., which is seeking assistance in working with the Navajo nation in Arizona, northeast of Flagstaff. DINĂ&#x2030;, Inc. welcomes guidance for sustainable Navajo agricultural development in many formsâ&#x20AC;&#x201D;distance learning resources, teleconferencing, emailed information, literature, network connections, site visits or long-term partnerships. For more information on the nonprofit Developing Innovations in Navajo Education, Inc., which is currently working to improve and regenerate sustainable Navajo farming, go to: www.navajotrust.org. DINĂ&#x2030;, Inc. is seeking people with expertise in at least one or more of the following areas of expertise.

â&#x20AC;˘ experience in farming or serious gardening, especially in dry climates and/or high plateaus â&#x20AC;˘ experience with developing systems for increasing farm productivity and efficiency â&#x20AC;˘ experience with organic, integrated pest management, low-input, or permaculture â&#x20AC;˘ experience with ranching, poultry, or other animal husbandry â&#x20AC;˘ experience with technology, including use of video to develop training films for distance learning â&#x20AC;˘ experience in business management and marketing as applied to farming â&#x20AC;˘ experience working with entrepreneurs In exchange for your services, DINĂ&#x2030;, Inc. is able to offer room and board. In addition, a VISTA position is available. If interested, please mail or email a letter explaining your interest, experience, and availability, accompanied by a resume to: Jamescita Tina Peshlakai c/o DINĂ&#x2030;, Inc., 9975 Chestnut Road, Flagstaff, AZ 86004. E-MAIL: jmpeshlakai@yahoo.com, or call 928606-4998.

food &

environment

virtual water

W H AT I S I T ? MICHAEL JENSEN, AMIGOS BRAVOS ne of the major responses to concerns over climate change has been the search for alternative forms of energy that are “clean” or “green.” The criteria for deciding what is clean or green is generally based on the amount of greenhouse gases (GHGs) the energy technology uses or what it contributes to the carbon footprint. In the context of worries over the impacts of climate change, this seems like a natural way to compare alternative energy sources.

November 2009 13

water-consumption agricultural products instead of growing them, it could, theoretically, use the “saved” water domestically for other things. Or, it could produce high water consumption products but try to limit their export in order to not “lose” the water.

However, for people living in arid regions – like the Southwest – there is another component of energy production that matters a great deal: the water footprint of the energy source. Another term for this is “virtual water,” which is the amount of water used to produce a good or service. Virtual Water The term “virtual water” was first developed by an academic doing research on food production and trade in the Middle East and Africa. He wanted to develop a better understanding of how some countries, the US included, export large amounts of water – largely through agricultural exports – and other countries import water. The goal was to get better water policy and management for water scarce regions. Virtual water tries to account for rainwater (this is almost all agricultural, since industry practices very little rainwater harvesting), surface and groundwater, and water polluted in agricultural and industrial production. The whole accounting process is quite complicated because water that evaporates or transpires can return as rainwater somewhere else, and polluted water can be cleaned or diluted enough to be used elsewhere. The idea of analyzing virtual water is similar to the idea of analyzing the energy content of goods and services, or their carbon footprint. The analysis can be done from the personal or household level up to the level of nations and the globe. Such measures offer a way to calculate how much it would cost to offset your flight from Albuquerque to Miami, or how much a coal-fired power plant would have to invest in carbon offsets (investing in tropical forest restoration, for example) to continue operating. Virtual water can clarify the water use impacts of a country’s production and trade patterns. If a water scarce country imported high

better water

policy Water Footprint: The amount of water used to produce goods or services.

More generally, the idea of virtual water allows for additional perspectives on how water is used and could be managed by showing the linkages among local, regional, national, and international water consumption. Virtual water could be both a tool to analyze a country or a region’s water use from all sources and a basis for policy in terms of trying to develop and implement a sustainable trade in water, where sustainability is clearly both an environmental/ecological goal and a socio-economic goal, with all the complications that arise when trying to deal with the inevitable conflicts that arise between the two (think about the constant conflict over “jobs vs. the environment”). As with the carbon offsets, some have suggested that there might be ways to induce changes in water consumption through tariffs on the virtual water content of traded goods and services. As with many concepts that seem exciting at first, there are some concerns with the use of the virtual water concept without looking more closely at some

CENTER FOR FOOD SAFETY WINS IN COURT ON

GENETICALLY ENGINEERED SUGAR

n a case brought by the Center for Food Safety and Earth Justice representing a coalition of farmers and consumers, a Federal Court ruled in September that the Bush Administration’s USDA approval of genetically engineered (GE) "Round Up Ready" sugar beets was unlawful. Plaintiffs Center for Food Safety, Organic Seed Alliance, Sierra Club, and High Mowing Seeds, represented by Earthjustice and the Center for Food Safety, filed suit against the Animal and Plant Health Inspection Service (APHIS) in January 2008, alleging APHIS failed to adequately assess the environmental, health, and associated economic impacts of allowing "RoundUp Ready" sugar beets to be commercially grown without restriction. While industry asserts that the adoption rates of GE sugar beets has been high, food producers have shown reluctance in accepting GE beet sugar. Over 100 companies have joined the Non-GM Beet Sugar Registry opposing the introduction of GE sugar beets, and pledging to seek wherever possible to avoid using GM beet sugar in their products. Sugar beet seed is grown primarily in Oregon's Willamette Valley, which is also an important seed growing area for crops closely related to sugar beets, such as organic chard and table beets. GE sugar beets are wind pollinated and will inevitably cross-pollinate the related crops being grown in the same area. Such biological contamination would be devastating to organic farmers, who face debilitating market losses if their crops are contaminated by a GE variety.

L I N K I N G F O O D , H E A LT H A N D E N V I R O N M E N T

In his September 21, 2009 order requiring APHIS to prepare an EIS, Judge Jeffrey S. White concluded that there was "no support in the record" for APHIS's conclusion that conventional sugar beets would remain available for farmers and consumers and held that the agency's decision that there would be no impacts from the GE beets "unreasonable." The Court also held that APHIS failed to analyze the impacts of biological contamination on the related crops of red table beets and Swiss chard. According to an independent analysis of USDA data by former Board of Agriculture Chair of the National Academy of Sciences, Dr. Charles Benbrook, GE crops increased herbicide use in the US by 122 million pounds - a 15-fold increase - between 1994 (when GE herbicide-tolerant crops were introduced) to 2004. A 2008 scientific study revealed that RoundUp formulations and metabolic products cause the death of human embryonic, placental, and umbilical cells in vitro even at low concentrations. There has been increasing speculation that the Department of Justice's antitrust division is scrutinizing the biotechnology company's control of the markets for GE crops, and for commodities such as corn, soy and cotton. The decision follows a June 2009 decision from the Ninth Circuit Court of Appeals affirming the illegality of the APHIS's approval of Monsanto's GE alfalfa. For more information go to www. National OrganicCoalition.org or e-mail: Liana@hvc.rr.com

of the assumptions that go into the term. For example, there is a clear assumption that all sources of water are equal, whether the actual water consumed is rainwater, groundwater, or surface water. Related to this is the potential for ignoring whether a particular source of water is being used sustainably or not. That is, a simple calculation of water use for a given product doesn’t account for whether the location of production can sustain that use or not. There also seems to be an assumption – or maybe a hope – that water can easily be shifted from a high-intensive use to a less intensive use. This is both a practical and a political question. For example, highintensive water use through irrigated agriculture – where large amounts of water return to the system as both groundwater and surface water (or through evaporation and transpiration into the atmosphere) may not be convertible to a less intensive non-agricultural use given the remote location of the farmlands and the larger overall consumption of the water by a non-agricultural process. At the political level, agricultural interests are often very powerful. This is true in the US, where farmers and ranchers make up a very small percentage of the population, as well as in countries that are still largely agricultural. This could make it very difficult to try to shift water use. In addition, in many areas agriculturalists are poor and not in a position to absorb the costs of accounting for the virtual water components of their activities. Finally, shifting food trade patterns to reflect virtual water impacts can also have an impact on a country or a region’s political dependence or its sense of food self sufficiency. The virtual water model is probably here to stay, given the growing concerns over water scarcity and the potential for water wars in the future. Implementing virtual water in any realistic and equitable way will be extremely difficult. However, it is already being done. Next month: VIRTUAL WATER AND “GREEN” ENERGY. For more information, contact Michael Jensen at mjensen@amigosbravos.org

consumer

news

November 2009 14

ENVIRONMENTAL WORKING GROUP

CELL PHONE

R A D I AT I O N EDITED

ROBIN SEYDEL hinking about getting a new cell phone for the holidays as a gift for a loved one? They’ll probably love it—especially the teenagers! But before you do be sure and read the report by the Environmental Working Group that outlines which phones give you the biggest dose of radiation and put you at greatest risk for brain and salivary gland tumors. Their research and report, available at www.ewg.org, includes international research on health risks, which phones are safest, and how best to protect yourself when using a cell phone. BY

• A study from Israel reported an association between frequent and prolonged mobile phone use and parotid (salivary) gland tumors (Sadetzki 2008). CELL PHONES AND CHILDREN Multiple studies reported that the brains of young children absorb twice as much cell phone radiation as those of adults (de Salles 2006; Gandhi 1996; Kang 2002; Martinez-Burdalo 2004; Wang 2003; Wiart 2008). Researchers in Sweden found the highest risk of brain tumors among people who

Excerpts from their work include the following information: • Four billion people around the globe own cell phones. Recent studies find significantly higher risks for brain and salivary gland tumors among people using cell phones for 10 years or longer. The state of the science is provocative health RISKS? and troubling, and much more research is essential. • Prior to 2003, studies of cancer risk and cell phone use produced conflicting results. FDA told consumers that scientists had found no harmful health effects from exposure to cell phone emissions (FDA 2003). But FDA's assurances were started using cell phones during adolescence based on studies of people who had used cell phones for just 3 years on (Hardell 2009). The National Research Council average (FDA 2003), not long enough to develop cancer. At that time, (NRC) has observed that "with the rapid advances studies had not addressed the risks of longer-term cell phone radiation in technologies and communications utilizing radiexposures. Scientists around the world have recently associated serious ation in the range of cell phone frequencies,” chilhealth problems with using cell phones for 10 years or longer. dren are increasingly exposed... at earlier ages • A joint study by researchers in Denmark, Finland, Norway, Sweden (starting at age 6 or before)" (NRC 2008b). The and the United Kingdom found that people who had used cell phones NRC called for "investigation of the potential for more than 10 years had a significantly increased risk of developeffects of RF fields in the development of childhood ing glioma, a malignant brain tumor, on the side of the head they had brain tumor" (NRC 2008b). Children will be favored for cell phone conversations (International Agency for exposed to cell phone radiation for more years and Research on Cancer (IARC) 2008; Lahkola 2007). therefore in greater total amounts than the current • Cell phone use for 10 years and longer has been also associated generation of adults (NRC 2008b). with significantly increased risk of acoustic neuroma, a type of benign brain tumor, on the primary side of cell phone use (IARC Health agencies in six nations—Switzerland, 2008; Schoemaker 2005). Germany, Israel, France, United Kingdom, and Finland — have recommended reducing children’s Scientists have known for decades that high doses of the radiofreexposures to cell phone radiation. Few research quency radiation emitted by cell phones can penetrate the body, heat studies have focused on the health hazards of chiltissues, trigger behavioral problems and damage sensitive tissues like dren’s cell phone use, even though the youth marthe eyeball and testicles (Heynick 2003; IEEE 2006). ket is growing. But one recent study of 13,159 Danish children showed that young children who use cell phones and whose mothers also used cell phones during pregnancy are 80 percent more likely

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

Psychotherapy

Dirt

Phone (505) 385-0562 Albuquerque, NM

a free screening A FREE screening of the movie DIRT! in conjunction with the 100 year anniversary of Aldo Leopold. Bruce Milne, Director of the Sustainability Studies Program, will give a half-hour talk prior to the screening of the film. Friday, November 20, Two showings at 6pm and 8pm. At the UNM School of Architecture and Planning, George Pearl Hall, Central Avenue and Stanford NE. For more info call Terry Horger at 277-3325.

FCC standards limit the radiation absorbed by a cell phone user’s brain and body to a specific absorption rate, or SAR, measured by the amount of the phone’s radiation energy (in watts, W) absorbed per kilogram of tissue (W/kg). Current FCC regulations permit SAR levels of up to 1.6 W/kg for partial body (head) exposure, 0.08 W/kg for whole-body exposure, and 4 W/kg for exposure to the hands, wrists, feet and ankles (FCC 1997, 1999). FCC, on the recommendation of the IEEE, adopted a SAR level of 4 W/kg as the point of departure for determining legal SAR limits for cell phones. In contrast to the FCC decision, an independent analysis by EPA scientists concluded, on the basis of the same body of data, that biological effects occur at SAR levels of 1 W/kg, four times lower than the SAR level chosen by IEEE (U.S. EPA 1984). Current FCC standards fail to provide an adequate margin of safety for cell phone radiation exposure and lack a meaningful biological basis.

Please help Environmental Working Group tell the government to update its cell phone standards. Current standards provide 40 times less protection than typical government health limits for other environmental exposures.

sions can vary by a factor of up to 8 from one phone to another. Consumers need — at a minimum — easy access to cell phone radiation information so that they can make informed purchasing decisions and protect themselves and their families from potential health concerns. Tell the FCC and the FDA to modernize their cell phone radiation standards!

While compiling a database of radiation emitted by more than 1,000 cell phones sold in the U.S., the Environmental Working Group found that emis-

Go to www.ewg.org and send a letter to the FDA and FCC today. Also help EWG continue their work to protect public health, by making a donation.

GO LOW

movie

The FCC adopted radiation standards developed by the cell phone industry 17 years ago and are based on animal studies conducted in the late 1970s and early 1980s (Osepchuk 2003). The FCC’s cell phone radiation standards closely follow the 1992 recommendations of the Institute of Electrical and Electronics Engineers (IEEE) (FCC 1997). These standards allow 20 times more radiation to penetrate the head than the rest of the body and do not account for risks to children.

alert!

CELL PHONES:

the

FDA and FCC: Protecting Public Health? In contrast, the two US federal agencies that regulate cell phones, the Food and Drug Administration (FDA) and the Federal Communication Commission (FCC), have all but ignored evidence that long-term cell phone use may be risky.

action

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

to suffer emotional and hyperactivity problems (Divan 2008). While scientists are still exploring how cell phone radiation may cause the harmful effects that some studies have described, the National Research Council has reported that exposure to cell phone radiation may affect the immune, endocrine and nervous systems, fetal development and overall metabolism (NRC 2008b).

e believe that until scientists know much more about cell phone radiation, it’s smart for consumers to buy phones with the lowest emissions. We also believe that the US government ought to require cell phone companies to label their products’ radiation output so that consumers can see the numbers at the point of sale. Because neither the FDA nor the FCC require any labeling, EWG has created a user-friendly interactive online guide to cell phone emissions, covering over 1,000 phones currently on the market. (Go to www.ewg. org/cellphone-radiation/ to check the levels of radiation your phone emits.) SAFEST USE 1. BUY A LOW-RADIATION PHONE: Look up your phone on EWG’s buyer’s guide: www.ewg.org/cellphoneradiation/Get-a-Safer-Phone. (Your phone’s model number may be printed under your battery.) Consider replacing your phone with one that emits the lowest radiation possible and still meets your needs. 2. USE A HEADSET OR SPEAKER: Headsets emit much less radiation than phones. Choose either wired or wireless (experts are split on which version is safer): www.ewg.org/cellphoneradiation/Get-a-Headset. Some wireless headsets emit continuous, low-level radiation,

so take yours off your ear when you're not on a call. Using your phone in speaker mode also reduces radiation to the head. 3. LISTEN MORE, TALK LESS: Your phone emits radiation when you talk or text, but not when you're receiving messages. Listening more and talking less reduces your exposures. 4. HOLD PHONE AWAY FROM YOUR BODY: Hold the phone away from your torso when you're talking (with headset or speaker), not against your ear, in a pocket, or on your belt where soft body tissues absorb radiation. 5. CHOOSE TEXTING OVER TALKING: The kids are right—texting is better. Phones use less power (less radiation) to send text than voice. And unlike when you speak with the phone at your ear, texting keeps radiation away from your head. 6. POOR SIGNAL? STAY OFF THE PHONE: Fewer signal bars on your phone means that it emits more radiation to get the signal to the tower. Make and take calls when your phone has a strong signal. 7. LIMIT CHILDREN’S PHONE USE: Young children’s brains absorb twice the cell phone radiation as an adult’s. EWG joins health agencies in at least 6 countries in recommending limits for children’s phone use, such as for emergency situations only. 8. SKIP THE “RADIATION SHIELD”: Radiation shields such as antenna caps or keypad covers reduce the connection quality and force the phone to transmit at a higher power with higher radiation.

community

forum

November 2009 15

HOLIDAYS: IT’S ABOUT QUALITY, NOT QUANTITY

BY AMYLEE UDELL HE HOLIDAYS. That title evokes many feelings, positive for some, negative for others, and a mix of both for most. Just as I start getting nostalgic while looking at twinkling lights and daydreaming about sipping warm cider and reading my favorite holiday tale to my kids, Aunt Fran's face pops in to ask about my weight, my child's educational progress and my turkey cooking ability. Or I suddenly remember someone I left off my gift list. Argh!

THE HOLIDAYS. How can we reduce the stress and increase the meaning and peace that are SUPPOSED to be celebrated during this season? How can we show our children that this can be a time of simplicity while the rest of the world tells them otherwise? First, what DON'T you enjoy about the holidays? Your never-ending To-Do List? The last minute gift spending? Too many social obligations? Required time with less-than-favorite people? These are the things that rob the meaning and joy from the holidays for you. Work with your family to reduce or eliminate at least one of the stressors this year. You might be surprised at your creative compromises and solutions if you really give them some time and thought. Now, how else can you make these upcoming celebrations mean more than presents for your kids and for you? First, rediscover the meaning of the holiday for your family. If pilgrims aren't a particularly positive image for you, focus on teaching and living gratitude. Start a tradition of thanks in your home. It can be as elaborate as organizing a community meal or as simple as making a paper chain of thanks with your kids. If the Christian Christmas does not fit your family, what does? How can you make this time YOURS? You could also focus on gratitude or create traditions of peace. If the birth of Christ or Hanukah ARE at the heart of the holiday for your family, rededicate yourself to that reason. Hold fast to it. Revisit YOUR focus when making decisions

about how to spend time and money this year and simplifying will be easy. With this new clarity and guidance, you will give your children and yourself the gift of a TRULY joyful holiday. Here are some ideas to help you simplify and enjoy it: • Start your own tradition involving no gifts and only simple food. In the Christian tradition, the Christmas season is the 12 days AFTER Christmas, not the consumer-driven weeks before. So I try to do something special to mark this time. Read a special story nightly, have a tea party, light candles, draw on your windows... • Make something instead of buying it (but only if this will increase your joy, not add stress). Wrapping paper? Gifts? Ornaments? Popcorn garland? Making something takes time and can help you stop and reflect and converse with those involved. • For many, holidays are for children. They drive us to create positive experiences and memories. Don't just help them make wish lists, but gift lists for other people and even charities. Help them make something or lead the way on the shopping trip. Encourage gifts of time over objects, meaning over price tag. • Avoid the Post Holiday Gift Meltdown - give kids gifts that inspire creativity and community. Without buttons, lights and noise, imaginations will rise to the

FEED THE CHILDREN...

GOOD FOOD When President Lyndon B. Johnson signed the Child Nutrition Act into law in 1966, he said "Good nutrition is essential to good learning." That's why for decades, federal child nutrition programs have made sure that millions of children are able to eat meals at school at no cost to them. Now, in our rough economy, it's more important than ever to ensure our children are able to eat fresh, nutritious meals to do their best at school. Because it “takes a village to raise a child,” whether or not your child participates in the federal school lunch program, your voice is needed to urge congress to incorporate fresh, local foods into the school system. There are thousands of children in the US whose only meal comes from school; let's make it count!

These are critical programs that provide tens of millions of our kids with free meals for breakfast and lunch at school. Nutrition standards for these lunches are also set in this bill. In short, it's critical that these programs continue to be funded.

FAIR TRADE HOLIDAY FAIR DEC. 6 occasion! Try puppets, blocks, puzzles (especially geometric shapes), capes and robes, board games, art supplies, yarn and crafts, how-to books and kits. • Budget Crunch? How many of the above could you buy used or trade with others? With young kids, it's not so much that an item be NEW, but new to them. • No kids? Avoid items that will take up space and collect dust: Give a skill - cooking, sewing, woodworking classes. Give time - a meal together, a movie out. Give a talent - help a friend with a task or project. • Trying to avoid the mall? Shop locally and fairly and help spread wealth, love and joy around our city and world. This CAN make a difference. Imagine if every person in New Mexico bought one more gift from a local business, artisan or fair trade retailer?! To learn more about simplifying holidays, these books are available from the public library: Simplify Your Christmas: 100 Ways to Reduce the Stress and Recapture the Joy of the Holidays by Elaine St. James How to Have a Perfect Christmas: Practical and Inspirational Advice to Simplify Your Holiday Season by Helen Isolde Also check out these online resources: www.simpleliving.org and www.newdream.org Parents, grandparents and friends can join in the Fair Trade Holiday Fair on Dec. 6 from 3-6pm. Food from Flying Star, kid activities, holiday photos and several local, fair trade vendors, including Baby Bear and Peace Craft. SUPPORT YOUR LOCAL BUSINESSES AND GIVE QUALITY GIFTS WITH A CONSCIENCE! See www. InspiredABQ.com or call 232-2772 for more details.

MASTER OF DRIP IRRIGATION to satisfy every need from seedlings to mature trees and everything in between

345-9240 We have until the end of November to talk to the Obama Administration and our members of Congress who will vote on this bill in the next few weeks before it's signed by President Obama. Congress needs to hear loudly and clearly that not only do we support maintaining the current programs, but we need to take additional steps to make sure that schools can provide children with fresh, healthy, local food.

THE NEXT BIG THING IN AUTOMOBILES: Tuesday, November 17 Unitarian Universalist Church, 107 Barcelona St, 7pm. Fred Vang, a local automotive consultant, will present a talk with interactive discussion about the future of automobiles. You will hear provocative ideas about major automotive issues and practical approaches that you can implement immediately. Presented by the Northern New Mexico Group of the Sierra Club. More information: 989-5010, http://riogrande.sierraclub.org/santafe/

Please write or call our representatives now and urge them to continue to support child nutrition programs. To e-mail our representatives go to http:// action.freshthemovie.com Member of International Society of Arboriculture and Society of Commercial Arboriculture ISA Certified, Licensed & Insured

E A R T H C A R E I N T E R N AT I O N A L : N O V E M B E R 6 T H

S U S TA I N A B L E S A N TA F E G U I D E R E L E A S E

PARTY Join Earth Care International as they celebrate the harvest of this year's work, including the release of the 2010 Sustainable Santa Fe Guide!

highlighting National Service Learning Week • Get your 2010 Sustainable Santa Fe Guide Hot off the Press! • Free delicious dinner from the Plaza Cafe and Tune Up Cafe • Raffle tickets on sale in advance and at the door. • Don't miss the most sustainable party of the year! Come connect with your community.

• Hear from Santa Fe's young leaders and visionaries • Celebrate the accomplishments of Earth Care's youth and teacher projects, especially

This is a free event, but we will be asking for donations. Volunteers are also needed. Please RSVP to info@earthcare.org or call 983-6896

Friday, November 6th, 5:30-8:30pm at the Farmers’ Market Pavilion, at 1607 Paseo de Peralta, for our annual Fall Community Celebration!

232-2358 www.EricsTreeCare.com ericstreecare@yahoo.com

WINTER PRUNING Time to Schedule Pruning - Deadwood of Pinons - Pines - Fruit Trees

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

november 2009

Join La Montañita Co-op! Your community-owned natural foods grocery store

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!

co nne ct io n

free