december 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
Co-op Member Patronage Watch Your
Mailbox! Board of Directors Declares
20TH PATRONAGE REFUND BY MARTHA WHITMAN, PRESIDENT, BOARD OF DIRECTORS or over 30 years La Montanita Co-op has maintained commitments to our members and our communities, including the member patronage refund. The Co-op completed its 20082009 fiscal year on August 31, 2009, with exceptional operational and financial results. In light of our strong performance, and despite the rocky economic environment, the Board proudly announces our 20th annual member patronage refund.
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As a La Montanita Co-op member, you are an owner of the cooperative. As an owner, your pooled purchases with other owners created earnings at La Montanita in excess of our expenses for the year. Patronage refunds are the net earnings we are able to return back to the members in direct proportion to the amount of their Co-op purchases. La Montañita has returned nearly 3 million dollars to our members over the past 18 years and we are pleased that our financial performance permits us to again add to this amount this year.
responsibility for the health of the Co-op by paying dues and buying groceries. A member further realizes a return on their investment every time he or she takes advantage of the numerous member specials and discounts offered throughout the year. Upon completion of the accountants’ review and final financial adjustments, the Board of Directors declared a patronage refund at the November 17th board meeting. There will be two aspects of the refund, a cash refund and a portion retained in equity of the Co-op. The retained patronage is used to fund new equipment and improvements necessary to maintain the condition of our facilities. It is how you, as owners, capitalize the Co-op, keeping us strong and able to provide the range of services and programs that are important to the membership.
members make it happen !
Patronage refunds are a unique product of cooperatives. Cooperatives turn the normal investment model upside down by tying a member’s financial return to the amount of their patronage at the Co-op as opposed to the size of his or her investment. The more a member shops the Coop, the greater the refund. The cooperative investment model is fair and sustainable, and it supports the community rather than an investor group. The Co-op exists for the benefit of the members and the members take
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he economic downturn has been especially difficult for the non-profit organizations in our community. Many foundations have lost endowment capital and have been cutting back on funding; aside from the stimulus monies coming from the Obama Administration, funding from government entities is virtually non-existent. In this environment every little bit helps to maintain the good and important work of these organizations, so critical to our community’s well being. Every year the Co-op supports a variety of excellent non-profit organizations and the efforts of our fine teachers in public and charter schools. (See a partial list of this year’s donations on page 3). This year alone Co-op members have volunteered over 5,200 hours in a wide variety of worthy non-profit and educational organizations as part of our Community Capacity Building Programs. Additionally the Co-op donates thousands of dollars in food for fundraising events to hundreds of groups throughout the year. Some of these donation funds are allocated in our annual organizational budget as part of our commitment to the co-op principle of “concern for community.” Some of these funds come from the patronage dividend checks that are not cashed by our members. Donate your Patronage Dividend Check to a worthy non-profit organization!
15th annual make a child
SMILE
Look for the Annual Holiday Giving Trees at all CO-OP locations beginning Dec. 2nd
Return gifts to your CO-OP by Monday, December 14th
Our services and programs set us apart from the other natural foods markets in our towns. Instead of earnings sent out to distant investors, we invest in our communities. We have members donating their time in the schools and 50 other organizations in Albuquerque, Santa Fe, and Gallup. Our members deliver groceries to senior and homebound people and are the worker-bees that make our Earth Day and other events such a success. For their donated time they receive a shopping discount; it results in lower net earnings for the Co-op while fulfilling our goal of adding value to our communities. Our most ambitious project, the Foodshed Program, is using net earnings to support our regional farmers and ranchers as it builds our communities and our economy. It’s the logical progression of co-ops nationwide having created a marketplace for natural and organic foods for the past 30-40 years. Our Co-op is establishing a warehouse and local distribution system that gets those foods from the regional farms and ranches to market. We are the leader in supporting our local food providers because we perceive it to be in the best interest of everyone; for our health, our environment, and our social well-being. The Board acknowledges that maintaining such rigorous programs can impact your patronage check, and this year your check will represent a smaller percentage of your annual patronage than what we’ve been able to return in prior years. This is the power of cooperation as we pool our financial resources to create something better than any of us can do alone. Together we turn our values into concrete benefits for the whole. When you think about your La Montanita Co-op, think about being an owner of a local business, because that is what you are. You reap the benefits of a natural foods grocery store on a daily basis and you can look forward to a return on your purchases as well as an investment in the future of the cooperative you own. Congratulations to us all for another great year at the Co-op!
Cr eating Solutions:
Donate Your Patronage Dividend
Refund
Watch Your Mailbox! There are basically two ways in which you can donate your patronage refund to support the work of nonprofit organizations in our community. You may, of course, sign over the check to the organization of your choice. Just endorse it to that organization and give it directly to them, or just cash your check and give the funds to the organization of your choice. Or you can just refrain from cashing your patronage refund check. All unclaimed patronage monies are donated by La Montanita Co-op to the wide variety of organizations that request our support throughout the year.
Your La Montanita Co-op Patronage Refund check will be mailed in early to mid-December. Checks will be issued for all members that receive a patronage refund of $5 or more. If you were a member in good standing from September 1, 2008, to August 31, 2009, and do not receive a check, please visit any Co-op location information desk. It may be that your refund is less than $5. If that is the case, we will look up your membership account and issue you a store credit or cash refund. Watch your home mailbox for your Patronage Refund check this month!
Co-op Holiday Festivities You’re Invited! Join us at all our Co-ops for holiday festivities, natural foods samplings, craft fairs, music, friends and fun. And don’t forget to take an ornament off our Make a Child Smile Holiday giving trees, up at all locations, and make a season brighter for a child in need. Thursday, December 3th, Nob Hill Co-op 5-8pm In conjunction with the Nob Hill Shop and Stroll. See page 6 for details. Activities and Entertainment at the Co-op include: 5pm: Dave Hoover, Harp and Flute 5:30pm and 6:30pm: The Loren Kahn Puppet Theater, for children of all ages 6pm: Saoirse, Celtic and seasonal tunes 7pm: Sama Duo, Middle Eastern Fusion
HAPPY HOLIDAYS!
December 5th, Gallup Co-op Make a Child Smile Giving Tree goes up; take an ornament and make a Gallup Child Smile. Saturday, December 12th, Valley Co-op 1-4pm Annual Holiday Local Crafts and Gift Faire in the Valley Co-op Parking Lot. Call Tammy at 242-8800 to reserve your space. 1pm: Los Trinos, Traditional Mexican and New Mexican Norteno music 2pm: Cello Classico, a cello duet playing both classic and seasonal favorites 3pm: Amigos del Valle Norte, Mariachis Sunday, December 13th, Santa Fe Co-op 2-5pm 2pm: Saudada, Classic Brazilian Bossas 3pm: Sama Duo, Middle Eastern Fusion 4pm: Café Con Leche Trio, Vintage Mexicana Other Important SEASONAL DATES December 24: All Co-ops close early at 6pm December 25th: All Co-ops are closed New Year’s Eve: Regular hours at all locations New Year‘s Day: 8am-9pm
fr om the
CO-OP
We sincerely invite you to celebrate the spirit of the season and let light and love, peace and laughter fill your heart at one or all of our holiday parties. And we wish you the happiest of holidays, good health, good fortune, peace and fulfillment in the coming year. Your Co-op Staff
in the
spirit
A Community - Owned Natural Foods Grocery Store
15th Annual Make a Child Smile
La Montanita Cooperative Nob Hill/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central SE Albuq., NM 87106 265-4631
Giving Tr ee
Valley/ 7am-10pm M-Sun. 2400 Rio Grande Blvd. NW Albuq., NM 87104 242-8800 Gallup/ 10am-7pm M-S, 11am-6pm Sun. 105 E. Coal Gallup, NM 87301 863-5383 Santa Fe/ 7am-10pm M-S, 8am-10pm Sun. 913 West Alameda Santa Fe, NM 87501 984-2852
A REASON FOR HOPE, A SEASON OF SHARING
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or many of us this has been a difficult year. With both friends and family struggling due to the economic environment and the variety of social and economic challenges it has wrought, I can’t help but hope that all the adversity will make us stronger as people and as a community. If our difficulties have a positive side, it is the recognition that true shelter from life’s storms are found in cooperation with and caring for one another.
Cooperative Distribution Center 3361 Columbia NE, Albuq., NM 87107 217-2010
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.
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This year makes the 15th year that La Montanita Co-op has had the pleasure of setting up holiday giving trees as part of our Make a Child Smile program. Over the years the program has grown and grown. Each year we have been honored to work with the participating agencies and our relationship with the community has deepened. Again this year, sustainably grown and harvested trees (purchased from Delancy Street’s addiction recovery program), filled with ornaments each bearing the name, age and holiday wish of a child will go up at each Co-op location between December 1st and 5th.
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
community has come through in the most beautiful way. This project, one of my personal favorites, is a powerful reminder of all we can accomplish when we work together. When I think about what we have done together it restores my faith in humanity, reminds me of the power of cooperation, and gives me hope for the future.
To all of you who have participated; the social workers at all the agencies, many of whom have been with this project since its inception, Co-op staff, and each and every one of you, who throughout the years has taken an ornament off the tree, found the time during this busy season to share your resources and find that special gift that will “Make a Child Smile”, from the bottom of my heart I thank you all. I hope you will find the time and resources to do so again this year. If this is your first Co-op holiday season, we hope you will help Make a Child Smile with your participation. The acts of kindness these gifts represent remind these children that although the world can be harsh, there are many people who care. This project, the carefully chosen gifts, and the holiday messages many of you lovingly write, to one individual child in need, are a deep and sincere expression of our shared hopes for a better world and a brighter future. For 15 years, you, the members of our Co-op community, have acted on this understanding and through our annual giving tree project, during each holiday season you have shared your resources and helped “Make a Child Smile.” During this season of hope we are once again asking for your help in letting some very special children and families know that we, as a community, will, despite tough economic times, continue to be there for one another. Once again this year the Co-op is honored to be working with some of our communities’ most dedicated organizations to make the holiday season a little brighter for hundreds of children in need. Last year we made the holiday wishes of approximately 600 children in protective custody and foster care a reality. Over the years, you, our loyal Co-op members and shoppers, our staff and child advocates from participating agencies have, through the Co-op’s Make a Child Smile program, provided for the needs of thousands of children in our communities. We sincerely hope you will help us do so again. Year after year, despite the economic and societal challenges we have faced, the generous spirit of our Co-op
HOW THE CO-OP GIVING TREE
WORKS • Trees will go up at all Co-op locations between Dec. 1st and 5th. • The ornaments have wish lists for each child, allowing you to choose a gift you will enjoy giving and they will enjoy receiving. Although many of you have purchased everything on the list in the past, it is not necessary to do so. Anything you can do is greatly appreciated. • Please return the gifts to the Co-op by Monday, December 14th, so we can get them back to the agencies and to the children in time. PLEASE, PLEASE DO HONOR THIS DEADLINE. Some families and foster families have more than one child in the program. When one child gets a gift and another does not (because an ornament is taken but a gift is not returned to the Co-op in time) it can be devastating for that child. • Please tape the colored ornament with the child’s name and agency on the gift. As many of these children are victims of poverty, abuse and neglect placed in the care of these agencies by order of the courts, some of the names of the children have been altered for their protection. Taping the colored ornaments that have the agency name and an ornament code number to the top of the gift will help us get your gift to the right child.
15th annual make a child smile beginning dec.1 in Abq dec.2 in Santa Fe dec.5 in Gallup
Together we can share the true spirit of the season and re-kindle hope in the hearts of some of our community’s most special children, making the world a little brighter, a little better for us all. For more information contact Robin at 505-217-2027, or toll free at 877-775-2667 or e-mail her at robins@la montanita.coop
HOLIDAY PARTIES
Look for the Annual Holiday Giving Trees at all CO-OP locations
Return gifts to the CO-OP by Mon. Dec. 14th
YOU ARE INVITED !
Dec 3 Nob Hill Dec 5 Gallup Dec 12 Valley Dec 13 Santa Fe
5-8pm 2-5pm 1-5pm 2-5pm
Happy Holidays from your Co-op!
December 2009
in the
spirit
Make a Child Smile Participating Agencies Peanut Butter and Jelly Day School or nearly 35 years, PB&J Family Services, Inc., has been working to keep children safe and help families survive. PB&J continues to pioneer innovative approaches to the prevention of child abuse and neglect and the preservation of the family through interactive parenting and bonding programs in its Peanut Butter & Jelly Therapeutic Preschools.
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Over the years PB&J has worked with tens of thousands of individuals in thousands of families in a number of diverse programs. These programs grow out of work at its Therapeutic Preschools, located in Albuquerque’s South Valley and in Bernalillo, from home-based programs, and in the TEENS program at the Cuba, NM, High School — focusing on breaking the often generational cycle of family dysfunction.
The organization was incorporated in 2000 but the core management and professional team have been working together since 1995. Our efforts have produced a dynamic continuum of services for both victims of domestic violence and their children, including safety planning, assessment, individual and group counseling, referrals to services (housing, health, financial, etc.), parenting and life-skills classes, legal advocacy, economic development crisis intervention and community education. But what makes EC innovative is an approach that goes beyond providing services: including advocacy, leadership development and community organizing projects to make long-term systemic changes and strengthen the community. Last year, they served over 350 Albuquerque women and children, and thousands more were reached through educational and organizing campaigns. Domestic violence affects families from all backgrounds. Unfortunately, women from immigrant communities are often at greater risk and are less likely to access needed services. They face cultural and language barriers to police and social services, increased threats of becoming separated from their children through deportation or international child abduction, less access to public benefits and less awareness of their plight by churches, schools, and the community at large. Please contact them at 2468972 with questions or if you want to support Enlace. New Mexico Department of Children, Youth and Families ernalillo County Child Protective Services (CPS) is a division of the New Mexico’s Children, Youth and Families Department (CYFD). CYFD receives hundreds of reports every month regarding abuse/neglect of children. Social workers investigate the allegations and, when needed, intervene with families to ensure the safety of children. This intervention may consist of crisis counseling, referrals to community resources or other community supports, or in worst case scenarios, the department requests custody of the children. Children in CYFD custody are placed in a licensed foster home.
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In the program that serves children with an incarcerated parent, PB&J works to break the cycle of crime. Often angry and feeling abandoned, these children are six to eight times more likely to be imprisoned themselves than other youngsters. PB&J’s Impact program works with them and their incarcerated parent in four New Mexico prisons and with middle school and high school youngsters in the South Valley through the KidPACT program. More than 80 percent of the families PB&J works with make progress toward meeting their goals. Many of the children we work with have low self-esteem. Your gift helps them have a holiday season to remember. Mil gracias! For further information you may contact Donna Brew at 505-77-7060. Enlace Communitario nlace Comunitario (EC)’s primary mission is to work with Latino immigrants to eliminate domestic violence and strengthen the community.
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Bernalillo County has a group of very dedicated foster families, but the need is greater than the number of available families. If you feel you could provide a safe home for children in CYFD custody, please call Foster a Future, at 1-800-432-2075. Working together we can make a difference in a child's life.
GIVING SPIRIT...
all year LONG! As a community-owned organization we feel it is part of our mission to support the community that supports the Co-op. To that end the Co-op is continually looking for ways in which to help local organizations raise the funds they need to continue their work. Each year the Co-op gives tens of thousands of dollars in food donations to support fundraising efforts, free publicity in our newsletter, and other help to many worthy non-profit organizations and schools. CO-OP SCRIP: This year with our Co-op Scrip we are pleased to have supported a number of schools in the Albuquerque and Santa Fe area. The Co-op Scrip program helps organizations raise money. Participating organizations make one dollar on every ten, their supporters get to eat local and organic Co-op food and the Co-op has made a 10% donation to organizations doing good things in our community.
need a perfect
CO-OP
Santa Fe
Thank you for your interest and concern for the children of New Mexico this year, in the past, and in the future.
CO-OP’S: GOT THE
Gallup
Foster parents give temporary care to children while they are in CYFD custody, providing a protective and safe home, structure, nurturing and assistance in preparing the child to return to his/her home, or to be adopted. In New Mexico everyone is mandated by law to report child abuse, neglect or exploitation. To report child abuse or neglect please call: Metro area, 841-6100 or Statewide 1-800-797-3260.
Last year the Co-op donated approximately $6,500 to local schools through this project. Ongoing Community Support: All year long hundreds of organizations come to the Co-op for help and support in their fundraising and educational efforts. Not including all the many schools in each community we regularly support, these are just a few of the organizations the Coop has made donations to this year: Bike ABQ, Santa Children’s Museum, Erda Gardens, Project Share, Keshet Dance Theater, Food Depot, Meals on Wheels, Roadrunner Food Bank, Santa Fe Rape Crisis Center, Indigenous Uranium Forum, KUNM, KSFR, Health Care for the Homeless, Peacecraft, NM Acequia Association, Community AIDS Partnership, The Horse Shelter, Traditional Native American Farmers Association, Escuela del Sol, Black Law Students Association,
gift?
National Dance Institute, Somos Un Pueblo Unidos, ABQ Open Space Division, NM Commission on the Status of Women, Eldorado Children’s Theater, Pastors for Peace, ABQ Center for Peace and Justice, NM Department of Children Youth and Families, Planned Parenthood, Tesuque Pueblo Seed Sovereignty Project, Wild Earth Guardians, Roots and Shoots, NAACP, NM AIDS Services, New Mexico Wilderness Association, Sol Arts, Sage Council, Santa Fe Watershed Association, Quivira Coalition, Trinity House, Rio Grande Agricultural Land Trust, Vets for Peace, Go Arts Fest, PFLAG, Rio Grande Community Farm, La Puerta de los Ninos, Southwest Pickers, Santa Fe Farmers’ Market Institute, Farm to Table, American Foundation for Suicide Prevention, Center for Civic Policy, Outpost Performance Space, Leukemia and Lymphoma Society, Tewa Women United, NM Conference of Churches, Rio Grande Association of Land Trusts, Citizens for Alternatives to Radioactive Dumping, Battered Family Services, and Cooking with Kids, to name but a few. Thank You for Your Support!
for more information
www.lamontanita.coop Co-op Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community The Co-op Connection is published by La Montanita Co-op Supermarket to provide information on La Montanita Co-op Food Market, the cooperative movement, and the links between food, health, environment and community issues. Opinions expressed herein are of the authors and are not necessarily those of the Co-op.
gift certificates!
from $10-up, give the gift of great tasting healthy food!
CO-OP
YOU OWN IT December 2009
3
healthy holiday
eating
December 2009 4
SAVOR SEASONAL F L AV O R
Another fatty expression I like to chew on, especially this time of year, is “living off the fat of the land.” It’s a beautiful thing to eat food that you have procured or produced yourself via direct interaction with the earth. And with the New Year upon us, it’s time to start planning next year’s garden.
Winter Warmth SOWING THE SEEDS OF FAT
BY AVI LEVAUX hort cold days, long colder nights… it’s easy to understand why so many cultures choose this time of year to stage major celebrations - many of which involve light, food, and camaraderie. To rage against the dying of the light is a deeply rooted need, and in times like these, a little heat, humanity, and good food go a long way. Thus, as the empty, cold, dark days threaten to swallow us whole it’s time to swallow back. It’s time to rub our hands together, light candles, gather indoors, extend our glasses, and feast.
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The poet Basho once said, “Seek not what the ancients had, but what they sought.” And you can be sure that this time of the year, what the ancients sought was fat. During warmer seasons, we don’t need as much antifreeze in our pipes, and we can survive by grazing lightly on leafy greens. But as the days cool, we must think in terms of R-value — the construction industry’s measure of insulating capability. Once, I heard an arctic explorer talk on the radio. She explained that when you’re exploring the arctic and freezing your butt off, there is nothing that you would rather eat than a stick of butter rolled in sugar. That’s your body hungering for the calories it needs to survive. It reminds me of what my friend Stewart, who went to cooking school, used to say: fat is flavor. The phrase “fat is flavor” rolls nicely off the tongue, but fat alone isn’t enough. While I’ve never been to cooking school, it’s a truth my mouth holds self-evident that flavor depends on the proper presentation of fat. So please, whatever you choose to put on your table this winter, make sure there’s plenty of fat involved. Serving steak? Then why not lard it with a butter oregano sauce?
gather
around the table The acid/fat symbiosis really hit home for me next to a bed of coals in Argentina. After a meal of barbecued beef, my friends and I sat around the fire chatting, watching the stars, and sipping red wine. Even though my belly was full, the taste of that Argentine beef was so intoxicating that I wanted to keep chewing. So I grabbed a bone that still had some material attached to it, and started gnawing on that warm, fleshy, fatty connective tissue, as my ancestors would have done. Pausing mid-chew for a sip of wine, I was richly rewarded as the wine interacted with the fatty mass in my mouth. Perhaps gnawing on the bones of winter is where the expression “chewing the fat” comes from.
When your fat is in place, the next step is to activate that fat. And for this there is nothing better than acid. While fat coats the tongue, acid will cut through the fat and tingle the taste buds below. A few pomegranate seeds on top of your oregano butter drenched steak will turn grub into art. This fat/acid equation is behind many culinary standards, such as wine and cheese, oil and vinegar, lemon juice on fish, tartar sauce.
spotlight
on
meat NEW CO-OP DELI catering PROGRAM
In a rush? Got lots going on? Let your favorite Co-op Deli help you put it all together! Treat yourself and your guests to the best in fresh, local and organic foods with a home cooked flair, but without the muss and fuss. Our Deli departments take pride in using the freshest all natural and organic ingredients available and will work hard to ensure a wonderful stress free catered experience at a fair price. We want to ensure your satisfaction therefore we request that: • All catering orders are to be placed 48 hours in advance • A 50% deposit is required at time of order for orders over $100 • Twenty-four hour notice must be given to La Montanita Co-op for any cancelled order(s),otherwise a 50% fee will be assessed.
CHOOSE FROM: BREAKFAST PLATTERS: The Continental: home baked muffins and scones, yogurt, granola seasonal fruit, coffee and juice. $4.99/person The Schmear (a.k.a., The Co-op Bagel Platter): freshly baked bagels, cream cheese, sliced tomatoes, sweet red onion and cucumbers. $2.99/person Sweet Morning Tray: includes assorted fresh baked muffins, scones and sweet breads, elegantly platted by our pastry chefs. $2.49/person The Quiches: The Southwest (green chile, beans and avocado), The Mediterranean (spinach and feta), or the Lorraine (ham or sausage): $3.29 /person COCKTAIL, DINNER OR ANYTIME
GATHERINGS: PARTY PLATTERS Beautifully presented party platters for all occasions!( No more cold, greasy pizza at game time!)
call the
CO-OP!
CRUDITES: The freshest in seasonal vegetables and dip. $3.29/person DELI PARTY PLATTER: Nitrate-free sliced meats and/ or cheeses. $4.59/person Meat Only: Nitrate Free sliced selection. $4.99/person CONDIMENT PLATTER: All the “fixins” for the meat and deli platters. $1.59/person ANTIPASTO PLATTER: A medley of traditional Italian flavors. $6.99/person MEDITERANNEAN PLATTER: A fabulous traditional “mezza.” $5.99/person
My garden is heavy on peppers and shallots. Peppers need to get started in the greenhouse in March, while shallots – if they are to be honker shallots – are best started from seed in February. If you want to plant seeds in February or March, you need to order them in January. And if you want to order seeds in January, then you need to get yourself a seed catalog pretty soon. There are plenty of seed companies out there, and serious gardeners often order seeds from several different catalogs. My favorites are Fedco (reads like a story, with whimsical drawings), Johnny’s (awesome pictures, speedy delivery), and Peaceful Valley Seeds. Fast forward a year, and the peppers whose seeds I am now preparing to order will be pickled in cider vinegar. Last year’s peppers, meanwhile, are pickled and ready to munch right now with my favorite fatty food, and thus the year comes round. I like to pickle a combination of sweet Klari Baby Cheese peppers and hot Arledge peppers. I’ll munch those pickled peppers all winter long in conjunction with my fatty R-value foods. The peppers heat you up, and the fat keeps you warm. Meanwhile, the act of thinking, in the dead of winter, about the seeds I’m going to plant is like the glow of dawn on the horizon after a dark and cold night.
Your Co-op has a variety of specialty meats available for your Winter Holiday celebrations. Turkey, duck, quail, roasts, boneless ham, rack of lamb, organic prime rib, seafood, fish, elk and bison. For special cuts or special orders call
Gino at Nob Hill: 265-4631, Dave at the Valley: 242-8800 or Grace in Santa Fe: 9842852.
CO-OP ENTREES include: Chicken or veggie Enchiladas: $5.99/person • Traditional or Veggie Lasagna: $5.99/ person • Eggplant or Chicken Parmesian: $6.99/person • Crab Cakes: $3.99/ person • Poached Wild Caught Salmon: Price varies due to market price of fish SPECIALTY SALADS BY THE POUND Mediterranean Pasta: $9.49/lb. • Pesto Pasta: $8.99/lb. • Fresh Cole Slaw: $6.99/lb. • Potato Salad: $7.49/lb. • Carrot and Raisin: $7.49/lb. • Tabouli: $9.49/lb. • Tuna Salad: $11.49/lb. • Mango or Tarragon Chicken Salad: $10.49/lb. • Quinoa and Cashew: $8.99/lb. • Classic Garden, with organic field greens: $2.99/ person • Southwester Cobb/Grilled chicken breast: $4.99/person • SALADS NOT LISTED CAN BE MADE UPON REQUEST SANDWICH AND WRAP PLATTERS On a selection of fresh breads, tortillas and baguettes and garnished with crisp lettuce, green chile, fresh tomato, red onion and sprouts. Meat and/or Cheese: $6.99/person Vegetarian and Vegan Options: $5.99/person HUMMUS, TABOULI • FALAFEL AND TAHINI SAUCE • CHEESE, VEGAN CHEESE or SETAN AND FOR DESSERT! FAMOUS CO-OP COOKIE PLATTER: $13.99/dozen BROWNIE PLATTER: $2.99/person CUPCAKE PLATTER: $2.79/person And don’t forget to ask about whole cakes and pies. Call your favorite CO-OP DELI today for your special order. NOB HILL: TIM at 505-265-4631, e-mail: timd@la montanita.coop • VALLEY: CURTIS at 505-242-8800, e-mail: curtisf@lamontanita.coop • SANTA FE: TERESA at 505-984-2852, e-mail: teresav@lamontanita.coop
MAKING ENTERTAINMENT EASY!
healthy holiday
eating
SHARING THE HOLIDAY MEAL:
A DEEPER MEANING
T
Because you’re a Co-op shopper, you probably already care about preparing and eating healthy foods. You most likely are someone who thinks about choices, such as whole grains versus processed food, organically grown vegetables and meats versus commercially farmed foods, and most importantly, the simple act of being conscious of what you feed yourself and your family. The first step in eating healthy is eating consciously; taking a step back and looking at your food carefully can only be beneficial. Holiday recipes are easily redone to lower sodium, sugar and fat content. Even during the holidays, or perhaps especially during the holidays, using good ingredients and refraining from processed foods goes a long way in making delicious holiday meals healthy too. Using low sodium broths, mixing whole wheat with the pastry flour in your baking
and including a wide array of savory vegetable dishes on your table all go a long way in helping make healthy holiday choices. Another tried and true strategy is to walk away from the buffet table at parties, take seconds on fresh fruit or vegetables rather than that gooey, conventionally processed cake. Choosing the home baked goodie will generally limit your additive, preservative and artificial color intake, one more thing that reduces stress on your system. During the cold weather season, few things are more comforting than a big bowl of soup with plenty of winter vegetables. Roasted squash, fresh baked bread made with whole grains, hot spiced apple cider, wilted greens, fresh baked pies… all bring with them the smells distinct to the year’s end. Most important, is to remember how to properly enjoy your meal. Turn off the television. Sit at a table with family and friends. Think about what it all means to you, because ultimately, that’s more important than anything else.
NEW RESEARCH SUGGESTS LINKS
I
t’s the holidays and generally most of us eat more than our share of treats during this season. Perhaps it the cold, long dark nights or family history, but depression during this season is not unusual. A new report out of the U.K. suggests that people who eat more processed, additive-laden foods are more prone to depression. What is more, people who eat plenty of vegetables, fruit and fish actually have a lower risk of depression, the College of London team found. Data on diet among 3,500 middle-aged British civil servants was compared with depression five years later, the British Journal of Psychiatry reported. The team said the study was the first to look at the U.K. links between diet and depression. They split the participants into two types of diet those who ate a diet largely based on whole foods, which includes lots of fruit, vegetables and fish, and those who ate a mainly processed food diet, such as sweetened desserts, fried food, processed meat, refined grains and high-fat dairy products.
After accounting for factors such as gender, age, education, physical activity, smoking habits and chronic diseases, they found a significant difference in future depression risk with the different diets. Those who ate the most whole foods had a 26% lower risk of future depression than those who ate the least whole foods. By contrast, people with a diet high in processed food had a 58% higher risk of depression than those who ate very few processed foods.
Holiday SHOP AND STROLL
5-10pm In historic Nob Hill between Girard and Washington! TRAFFIC
FREE SHOPPING! Locally owned shops have special sales and extended hours! Special entertainment and treats at your Co-op! 5-8pm
DEC. 3RD
SUPPORT YOUR LOCAL BUSINESSES BUY LOCAL!
It is not yet clear why some foods may protect against or increase the risk of depression, but scientists think there may be a link with inflammation as in conditions such as heart disease. Dr. Andrew McCulloch, chief executive of the Mental Health Foundation, said: "This study adds to an existing body of solid research that shows the strong links between what we eat and our mental health.
IT'S THE CRANBERRIES:
fresh and organic!
EDITED BY ROBIN SEYDEL t’s a no-brainer that a healthy diet will build an immune system that can help you overcome the flu—swine or otherwise. Want to build a strong immune system? Whole grains, choosing organics and steering clear of processed, refined and highly sweetened foods is a good place to start. Eat your way to health with the following foods; • Foods rich in protein, like meat, chicken, eggs, fish, milk, beans, nuts, seeds and soy-based foods. Having a minimum of 3 servings of these foods per day will help build a barrier against viral infections. Eating grass-fed animal protein, organic milk and other organic foods also reduces the stress to the immune system. • Lots of bright orange (carrots, pumpkins, squash, yams, apricots, and mangoes) and green (spinach and cabbage) fruits and vegetables. The vitamin A in these foods help strengthen the respiratory membranes. • Vitamin C-rich foods like peppers, spinach, citrus fruits, berries, and peas, have anti-viral properties and help mobilize bug-eating macrophage cells. • Beef, eggs and seafood (especially crabs, oysters and sardines) for zinc, which helps to form antibodies to fight infection. • Whole grains and pumpkin seeds help build antibodies. • Apples, spinach, kale and other greens with iron in them. • Cloves and raw garlic (a source of allicin, a “natural” antibiotic.) Take immediate action to include these healthy foods in your diet to build up your immunity so you can enjoy all those holiday hugs and kisses.
I
DEPRESSION AND PROCESSED FOODS:
GET YOUR CRANBERRIES
Eating your way to a Flu-less season... Swine and Otherwise
BY JOSH CENTER he end of the year is traditionally a time of celebration. Whether you celebrate a particular holiday, or celebrate none at all, the end of December is often a time of renewal and reflection. Of giving thanks for the good fortune of the past and looking forward to the New Year ahead. The observance of this is practiced in many different ways in the world. At the center of many of these observances is a meal. A way to enjoy time with loved ones, or a simple ritual to be enjoyed alone, most everybody prepares something special this time of the year. Despite that most might think of a “traditional” holiday meal as being filled with calories and smothered in gravy, it doesn’t necessarily mean that your holiday feast has to be unhealthy, or even a feast at all, for that matter.
December 2009 5
EAT MORE, GET SICK LESS!
sauced, chutneyed, or baked in an apple pie that make every Thanksgiving feast complete. Find prepared sauce in the Grocery Department (ready-to-make pumpkin, pie filling and stuffing mix, too!) or homemade Cranberry Chutney at the Co-op Deli!
PRODUCE at the CO-OP DEPT.
GET THEM AT YOUR
CO-OP!
LOCAL
SHIRAZ
P O M E G R A N AT E S
co-op news
December 2009 6
POMEGRANATES:
in color, so skin color or external blemishes don’t have much to do with the quality of the seeds inside.
Fresh from the Desert, Perfect for the Holidays!
Foodshed Update BY JOSH CENTER f you’ve been through the produce department at the Co-op anytime in the past couple of weeks, no doubt you’ve noticed huge piles of wonderfully ripe, bright red orbs. Pomegranates.
I
Pomegranates are native to Southwest Asia, but are now cultivated anywhere that the climate is right, including Iran, Armenia, and the Mediterranean, as well as California and Arizona. The pomegranates that you’ll find at the Co-op, however, come from right here in New Mexico. Shiraz Vinyard is located in La Luz, New Mexico, just north of Alamogordo. Its owners, David and Sherrie Banikarim have owned it for ten years, raising horses and growing a very interesting collection of fruits. David is a native of Iran, and in his frequent travels to and from the Middle East, he’s been inspired to grow a wide variety of fruit trees that you wouldn’t normally come across in the Southwest. Figs, persimmons, cherries, and several varieties of pomegranates, all growing in the middle of the New Mexico desert, a climate not dissimilar to that of Iran. Thanks to the Foodshed Project, La Montanita Co-op has purchased around 10,000 pounds of pomegranates from Shiraz Orchards. Not only are we selling the fruit whole in the produce department, but fresh pomegranate juice can be purchased in the deli as well. If you’re a fan of pomegranate juice already, you definitely don’t want to miss a chance to taste the freshest pomegranate juice that you’re likely to come across. Studies on the health benefits of consuming pomegranates haven’t been thorough, but preliminary studies are promising. Some studies have shown a possible reduction in heart disease risk factors, mostly due to the high levels of antioxidants contained in the fruit. Other studies have shown promising results in pomegranate juice helping to reduce systolic blood pressure, inhibit viral infections, and possibly even inhibit proliferation of human breast cancer cells.
While more studies need to be undertaken to prove these results, what’s not in question is the high fiber content and unsaturated fat the seeds provide. Also not in question is the delicious flavor of fresh, locally grown fruit, raised lovingly in the warm New Mexico sun. If you wish to conduct your own studies on the flavor profile of this wonderful fruit, you’ll find a nice collection of recipes on page 10 to get you started. The first step is choosing the right one. Choose a pomegranate heavy for its size. Avoid the light ones, as these are likely to be dry. Pomegranates can range
When you’re ready to harvest the seeds, cut off the crown of the fruit, about a half-inch should do. Next, score the skin of the fruit from the top to the base. They should be shallow cuts in the skin, and should mimic the sections of an orange. Then just pull the sections apart and push out the seeds with your fingers. Doing this in a bowl of water will reduce the amount of squirting juice for you to dodge, and will aid in separating the seeds from the pulp. Rinse the seeds, and you’re ready to enjoy! Don’t miss this delicious, locally produced fruit, perfect for the holiday season! We know you’ll enjoy David and Sherrie’s pomegranates (along with your freshly stained red hands) as much as we do!
15th Annual Nob Hill Holiday
Shop and Stroll
T
he 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 as well, with special sales, treats, and entertainment.
Once again 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 and Enlace. 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.
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
Let us make your holiday
stress free!
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
ONLY AT YOUR
CO-OP 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
December 2009 7
THE INSIDE
SCOOP
We have done well competing with the new Sunflower market that opened in Santa Fe in August. The efforts of our management and staff to improve our performance and daily execution, combined with your support, have contributed to our success. Our work to provide you the monthly Co-op Advantage Specials from the NCGA and our continuing work with all of our suppliers to gain better pricing have helped us be more competitive. Our purchasers continue their work to find the best prices possible on the items we carry. We continue our efforts to improve our productivity and keep our operating costs as low as possible.
staff as your refund may be under $5. Refunds that are under $5 will be paid at the register.
We are pleased to be able to offer our 20th annual member patronage refund. This refund is an expression of your continued support and loyalty to the cooperative that you as members own. Watch your mailbox for your patronage refund check in the middle of December. If you do not receive one, check in with our Information desk
We continue to face many challenges in the operation of your Co-op, but we remain confident of our ability as a community to sustain and grow La Montanita in the years ahead. Please join us at any or all of our holiday gatherings so we can celebrate the season and the cooperative we own together.
Happy Holidays from your CO-OP!
Our management and staff look forward to improving our service to you as we enter a new year. We are proud of our work this past year and we are sincerely grateful for your support of our cooperative. We know that our success is based on the relationship between our membership and our staff, and that your expression of what you desire from your Co-op and our responsiveness to those desires is the basis of our existence.
HAPPY HOLIDAYS, TERRY BOWLING
Calendar of Events See Page 1 for Holiday Party Schedules and Co-op Holiday Hours
12/3 12/5 12/12 12/13 12/15 12/21 TBA 12/25
Nob Hill Holiday Gathering, 5-8pm Gallup Holiday Gathering, 5-8pm North Valley Holiday Gathering, 1-4pm Santa Fe Holiday Gathering, 2-5pm BOD Meeting, Immanuel Church, 5:30pm Member Engagement Committee, CDC, 5:30pm Finance Committee Meeting, CDC, 5pm Co-op CLOSED
CO-OPS: A Solution-Based System A co-operative is an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise.
Personal Growth Childhood Trauma • Illness Drugs/Alcohol • Loss Women’s Issues
P R O D U C E D E PA R T M E N T S P O T L I G H T:
THE HOLIDAYS, a terrific time for GREAT PRODUCE
T
he days may be getting shorter and the weather may be getting chilly, but you can keep yourself warm and snug with terrific, nutritious, and delicious produce from your Co-op.
This season the Co-op is excited to bring you White Mountain Potatoes from New’s White Mountain Farm in Alamosa, Colorado, and Rio Star Texas grapefruits, lovely Meyer lemons, and Hamlin oranges from South Texas Organics in Mission, Texas.
Psychotherapy louise@louisemiller.org www.louisemiller.org
Phone (505) 385-0562 Albuquerque, NM
And any of your meals can be made even better with delicious ciders, ideal for mulling for punch, drinking fresh, or curling up with a warmed cup on a cold starry night. Look for the one and only Big B’s Fresh Cider and all their delicious apple and juice or tea combinations.
Traditional holiday fruit favorites such as mellow pears, fresh tangerines, and tart cranberries are available, alongside bright California grapefruits, pinkfleshed Cara navel oranges, other mouthwatering citrus and fall favorites like satsumas and pomegranates to brighten up your meals and snack times! All this fruit sits alongside a bounty of hearty root vegetables, warming squashes and savory fare like rutabagas, butternut squashes, parsnips, pumpkins, radishes, bold beets and flavorful sweet potatoes to keep you warm and cozy. December also brings a cheerful harvest of walnuts, just in time for early winter baking.
Louise Miller, MA LPCC NCC
All in all, winter can be a great time of year for the fruit and vegetable lover in each of us! Best wishes for great holidays and a happy and prosperous New Year from your La Montanita Co-op produce departments.
Classical Homeopathy Visceral Manipulation Craniosacral Therapy
MARY ALICE COOPER, MD
NORTH VALLEY SPECIAL: HOLIDAY ARTS AND CRAFTS FAIR 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.
505-266-6522
• 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. • In this issue find more info on our annual Giving Tree, entertainment schedules and more Holiday Season fun.
LOCAL SALE ITEMS SHOP LOCAL & SAVE Bueno
Call 217-2027 or 877-775-2667, or email: robins @lamontanita.coop
CO-OP COMMUNITY SUPPORT FOR THE FOURTH YEAR IN A ROW, La Montanita has been pleased to be able to support the Cooking with Kids Program at Gonzales Elementary School in Santa Fe. Gonzales Elementary is one of our nearest neighbors and we are pleased that thanks to our donations, children get six cooking classes (one a month at spaced intervals throughout the year) that incorporate not only how to prepare the food, but its history and traditions as well. Also, each food unit utilizes math and reading skills. The menus are chosen from world culinary traditions, so geography and the appreciation of diversity are part of the experience. This picture was taken in Mrs. Huff’s 3rd grade class as they prepared black bean tostados. Thanks to Lynn Walters and Deb Barbe for their dedication and their great work with Cooking with Kids.
COOKING WITH KIDS
Albuquerque, NM Frozen Tamales, 18 oz Select Varieties Reg. $6.59. Sale $5.49
B’s Honey Farm
SCHOOL PARTNERS UPDATE
COMING DECEMBER 12TH!
St. Raphael Medical Center 204 Carlisle NE Albuquerque, NM 87106
Albuquerque, NM B’s Honey Bear, 24 oz Reg. $7.99. Sale $6.99
Madhava Lyons, CO Organic Agave Nectar, 23.5 oz Select Varieties Reg. $6.79. Sale $5.49 Even more LOCAL PRODUCTS on sale in our stores! VALID IN-STORE ONLY from 12/2-12/29, 2009:
NOT ALL ITEMS AVAILABLE AT ALL STORES.
DECEMBER SPECIALS WANT TO SEE YOUR LOCAL PRODUCT ADVERTISED HERE? Contact Eli at elib@lamontanita.coop
[perfect for sending to friends & family for the holidays]
Chile is here.
Relax. The Co-op’s Health & Beauty Department features local bath products that make luscious holiday gifts. Share the unique and refreshing scents available only from these New Mexico brands.
There’s nothing more festive than our famous red and green. Local salsas and other chili products offer a surprising array of flavors. From the ticklish to the four-alarm fire, a uniquely New Mexico gift.
Spread the news!
Sweet & Savory! Special, locally made candies and nuts are the perfect treat for the snack lover in your family. There’s a treat for every taste, and the Coop has them in all sorts and sizes.
New Mexico has exceptional jams, jellies and honey—spread it around. From the triedand-true to the truly daring, the Co-op has just the right taste for anyone’s toast.
Pets enjoy fresh, fair and local too! Enchanted flavors New Mexico’s unique pinon coffees make a tasty gift, especially for your out-ofstate friends and family. The Co-op carries a variety of local blends.
The Co-op carries a variety of local treats and snacks for your four-legged friends. Stop by and pick up something special for Fido and Felix!
[the finest fresh, fair, local products at the co-op]
Perfect size
Festive cheeses Cheese for the holidays? Be adventurous. Explore the whole menu of fine cheeses the Co-op offers, local and imported, and share your discoveries with friends and loved ones. A winning choice for parties, too.
Chocolate for body and soul Here’s one answer to holiday stress: A little selfindulgence. With the Co-op’s variety of special chocolates and candies, you can satisfy your gift requirements and treat yourself, too. Everyone deserves a moment alone with chocolate.
Check out the Co-op’s health and beauty products for the best things in small packages--travel and personal-size goodies to stuff the stocking of your choice.
Enjoy fresh, fair and local for the holidays The Co-op’s Mercantile Departments have smart gift ideas for even the most challenging name on your list. Stop by and find out how easy difficult shopping can be!
Who doesn’t like pie?
Special treatment Everyone on your list deserves a little pampering. The Co-op’s HBA Department has lotions, creams, and balms to soothe anyone’s winter skin.
Making the rounds of holiday parties? The Co-op’s bakery department offers homemade pies, cakes, cookies and sweet breads for every taste. Show up with a delicious surprise!
holiday
delectables
old favorites,
new
Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.
flavors Spinach Pomegranate Salad 1 (10-ounce) bag baby spinach leaves, rinsed and drained 1/4 red onion, sliced very thin 1/2 cup walnut pieces 1/2 cup crumbled feta 1/4 cup alfalfa sprouts (optional) 1 pomegranate, peeled and seeds separated 4 tbsp balsamic vinaigrette Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette. Cranberry Pomegranate Sauce 2 large tart apples 2 pomegranates, peeled and seeds separated 1 (16 fl oz) bottle pomegranate juice 2 cups white sugar 2 large oranges 2 (12-oz) bags fresh cranberries, rinsed and sorted 1 cup pecans, chopped
Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 min.
Bring the pomegranate juice, water, vinegar, sugar, and cinnamon to a simmer in a small saucepan. Reduce heat to mediumlow, and simmer gently for 15 minutes. Meanwhile, peel the potatoes and cut into large cubes; place into the prepared baking dish, and dot with the cubed butter. Pour the pomegranate sauce evenly over top.
Pomegranate Salsa 1 1/2 sprigs fresh mint, chopped 1 1/2 bunches fresh cilantro, chopped 1 1/2 bunches Italian flat leaf parsley chopped 1 small red onion, chopped 1 pomegranate, skin and light-colored membrane removed 6 tbsp fresh lime juice 2 tsp grated lime zest 1 jalapeno pepper, chopped 1 serrano pepper, chopped 1 small tomato, diced 2 tbsp olive oil salt to taste ground white pepper to taste In a medium bowl, toss together mint, cilantro, Italian flat leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato, and olive oil. Season with salt and white pepper. Cover, and chill in the refrigerator at least 2 hours before serving. Pomegranate Sweet Potatoes
Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
December 2009 10
2 sweet potatoes 1/2 cup pomegranate juice 1/4 cup water 2 tbsp apple cider vinegar 2 tbsp brown sugar 1/4 tsp ground cinnamon 1/4 cup cold butter, cut into tablespoon-sized pieces Bake the potatoes at 350 degrees until tender, about one hour. Refrigerate until cool. Lightly grease a small baking dish.
Bake in preheated oven 30 minutes until the pomegranate sauce has thickened into a glaze. Gently stir the potatoes occasionally as they bake to coat them in the glaze. Potato Latkes 1 medium onion 3 lb russet (baking) potatoes (about 6) 2 tsp fresh lemon juice 1/3 cup all-purpose flour 3 large eggs, lightly beaten Accompaniment: sour cream Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
2 lb kale, stems and center ribs discarded and leaves chopped 1 1/2 lb large boiling potatoes 2 cups heavy cream Cook kale in a pot of boiling salted water (1 1/2 tbsp salt for 4 qt water), uncovered, until tender, about 7 minutes. Drain kale, then immediately transfer to an ice bath to stop cooking. When kale is cool, drain but do not squeeze. While kale cooks, peel potatoes and cut into 1/2-inch pieces. Simmer in cream with 1/2 tsp salt and 1/2 tsp pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes. Purée potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4- to 5-qt heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper. Hot Mulled Wine
Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 tsp salt, and 1 tsp pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices). Preheat oven to 200°F. Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2- to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
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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 Member NCUA • Equal Opportunity Lender
Kale and Potato Purée
1/3 cup sugar 1/4 cup bourbon 1 (750-milliliter) bottle cabernet sauvignon or other dry red wine 1 sachet mulling spice blend Cinnamon sticks (optional) Combine first 4 ingredients in a large saucepan. Bring to a simmer; cook 20 minutes. Discard sachet. Serve warm. Serve with cinnamon sticks, if desired. Tangerine Sponge Custard 1/3 cup sugar 1 tbsp minced tangerine peel 1 tbsp butter, room temperature
holiday
delectables
December 2009 11
Holiday Special Salad
2 egg yolks 3 tbsp all purpose flour 2/3 cup fresh tangerine juice 2/3 cup low-fat milk 3 egg whites Preheat oven to 350°F. Butter 8-inch diameter baking dish with 2-inch-high sides. Combine first 3 ingredients in large bowl. Stir until well mixed. Mix in egg yolk and flour. Stir in tangerine juice and milk. Beat egg whites in another large bowl until medium peaks form. Fold egg whites into tangerine mixture. Pour into prepared dish. Place soufflé dish in large shallow pan. Add enough water to pan to come 1 inch up sides of dish. Bake until sponge is set, about 45 minutes. Serve hot or cold.
2 large bunches arugula, tough stems trimmed 2 heads radicchio, cored, outer leaves discarded 2 Belgian endives, trimmed 4 large red radishes, trimmed and sliced 2 tbsp snipped fresh chives 1/4 cup red-wine vinegar 2 tsp Dijon mustard Salt and freshly ground black pepper, to taste 5 tbsp extra-virgin olive oil Wash the salad greens in a large bowl of cold water. Handle them gently to avoid bruising. Wash the arugula and radicchio well in cold water; drain and pat dry. Shred the radicchio leaves. Halve the endives lengthwise and sliver thinly. Place the arugula, radicchio, endives, radishes and chives in a large salad bowl.
MASTER OF DRIP IRRIGATION
Poached Pears With Caramel Sauce Juice from 4 oranges 1 lemon, halved 8 cups water 2 cups granulated sugar 6 firm-ripe Anjou pears Caramel Sauce 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 1/2 cups heavy cream 1 whole clove 5 cardamom pods 1/4 tsp fennel seeds 1/4 tsp black peppercorns 2 (3-inch) cinnamon sticks 3 tbsp chopped toasted almonds or hazelnuts Poach pears: Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot. Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.) Make caramel: Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cup, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.
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Sauteed Parsnips and Carrots with Honey and Rosemary 2 tbsp extra-virgin olive oil 1 lb carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks 1 lb large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks 2 tbsp (1/4 stick) butter 1 tbsp chopped fresh rosemary 1 1/2 tbsp local honey Coarse kosher salt Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. This month’s recipes adapted in part from: allrecipes.com epicurious.com cookinglight.com gourmet.com
AT YOUR
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Prepare the dressing: In a separate bowl, whisk together the vinegar, mustard, salt and pepper. Whisking constantly, slowly drizzle in the olive oil and continue whisking until combined. Before serving, season the salad with salt and pepper. Drizzle lightly with the dressing and toss well.
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co-op kids The Importance of
December 2009 12
THE GREATEST GIFT:
Despite their flaws, my childhood imagination and sense of adventure made these places into refuges at the least, kingdoms at the most!
Free Play BY AMYLEE UDELL ave you ever watched your 2 year old use a cell phone, had your kids start a sentence with "It's www dot..." or had them ask if records are old fashioned CDs? Do you marvel at how different their lives are than yours at their ages? Some differences are simple to explain and while interesting, not worrisome. Others are more complex and really give one pause.
Since I was a kid (not THAT long ago), our children are getting outside less, getting less exposure to nature, experiencing less unstructured free play. Even beyond the weight they're gaining, they end up missing out on learning scientific concepts from just BEING in the natural world. Many psychologists believe the changes in our kids' play has even changed their cognitive and emotional development. That's a lot of consequences from NOT getting outside to play.
H
Do you remember when your parents pushed you out the door, telling you what a nice day it was? You were supposed to go down the street, find some other kids and then find your own adventures. From ages five to seven we had what seemed like a forest near our house. I'd climb, run, hide, fight battles, be rescued, slay dangerous dragons and animals. Looking back now, I know it was a small strip of trees, but it was an entire world unto itself to me back then. At ten, I lived near a bigger patch of woods in Ohio. There were tiny streams, fallen trees making bridges, branches bent into arches. It was magical. Despite the chemical slicks my dad remembers on the surface of the water!
A DOCUMENTARY FILM Elizabeth Goodenough, Secret Spaces of Childhood, Where Do the Children Play? BOOKS Richard Louv, Last Child in the Woods Jennifer Ward, I Love Dirt
AN APPOINTMENT WITH NATURE
great
gifts books
AND FILMS FOR
One idea that really struck me is that when our kids engage in imaginative free play, they develop a cognitive skill called executive function. Executive function covers several areas, but one of the central abilities is the ability to self-regulate. Self-regulation enables people to control their emotions, behavior, and impulses, exerting self control and discipline. During make-believe play, children engage in private speech: They talk to themselves about what they are going to do and how they are going to do it. Researcher Laura Berk says, "this type of self-regulating language has been shown in many studies to be predictive of executive functions." Unfortunately, the more structured the play, the more children's private speech declines. Our kids NEED to be left alone with their imaginations to
help them learn to navigate pretend obstacles and conflicts in order to practice for future real ones! These ideas about executive function and self-regulation can be promoted inside, as well as outside. Betty Bordner, facilitator of the An Appointment With Nature workshop, wants to encourage you to get your kids outside for this free play. "While organized sports and structured playgrounds are beneficial for children, we are getting further away from free play as schools and families find time to be filled with multiple responsibilities, state educational standards, and deadlines. My workshop will explore the deep benefits of outdoor free play: social, academic, emotional, and spiritual." Goals for this 2-hour workshop are to connect participants with their own nature experiences, to realize the deep influential benefits of free play in a natural environment, and to acquire ideas of ways we can bring families into natural environments in safe and interactive ways. Bordner works in conjunction with Santa Fe's The Birthing Tree (www.thebirthingtree.com) and will be in Albuquerque on December 10th to present An Appointment With Nature at Inspired Birth and Families. To register, visit www.InspiredABQ.com or call 505-232-2772. Amylee Udell is a mother of three and co-owns Inspired Birth and Families, which promotes life-long learning for parents and kids through pregnancy, birth, parenting, movement, nutrition and other lifestyle classes. Learn more at www.InspiredABQ.com.
PA R E N T S
TOY STORY:
PLASTIC AND CHILDREN’S HEALTH BY ROB MOORE ust about everyone loves a toy, from the infant dazzled by a brand new rattle, to an 11-year-old playing with a doll or action figure, to an adult messing about with the latest in amusing gadgetry. Almost as much fun as getting a toy is giving one as a gift, and few fans are as delighted with toys as children can be.
J
With all the care and attention we use choosing appropriate gifts, matching them to a child’s age and interest, we sometimes forget to consider health risks that may be associated with some toys. Sure, if it has sharp edges or small parts we might think twice, if it has violent connotations we may pass it by, but what about the most ubiquitous of modern chemical contrivances, plastics? Plastic is durable and can be made into a multitude of fun and useful shapes, which makes it the number one choice for making toys. But there is a downside to some plastics. Some classes of plastics and chemical plastic addictives have been noted as endocrine disruptors, capable of damaging human hormonal development, especially in the developing systems of children. Despite research linking these substances to health and environmental harm, many manufacturers have been slow to modify or phase out their use. Most of the plastics that have raised questions for safety-advocates fall into two groups: phthalates that are used to help make plastics more malleable and polycarbonates containing bisphenol A, which is used to increase plastic durability (and also is used to line the inside of food containers such as cans). Both categories of plastics are used in a variety of settings, with concerns about their safety chiefly focused on their presence in products used by children, including plastic toys. To be fair, chemical industry bodies have taken pains to point out the long history of phthalates and bisphenol A use and study, and have been quick to respond to criticisms of product safety. While true, the fact remains that we simply do not know enough about the long-term effects of exposure to them to treat them as absolutely safe. When it comes to children, erring on the side of caution seems the smartest path. If my young son is going to put a toy into his mouth a few thousand times, “generally recognized as safe under normal use” may not cut it. As a new dad, I want to be as careful as possible when it comes to the wellbeing of my child. And in this I am not alone. Wise Toy Choices For gift-givers in the European Union the decision is a bit easier to make: phthalates are regulated and have been phased out in toys for small children. Here in the United States, the SC Johnson group, the large consumer products conglomerate, has announced plans to phase out phthalates from its product lines by 2010. At present a number of other companies are pledging to undertake the lead set by SC Johnson ahead of new regulatory restrictions on phthalates that are being dis-
cussed in Washington. A commendable move, but with many toys coming from a huge variety of companies based worldwide, including less regulated markets like China, using caution is still prudent. Wooden toys can make some older kids roll their eyes, but for the younger set and toddlers they can be just the thing. Blocks, construction bricks, pull-toys and puzzles all come in wooden versions, and even some dolls and figurines are available in wooden options. Wooden toys may sometimes need a little extra care compared to their plastic counterparts (for keeping clean, for example), but the trade-off can outweigh the slight inconvenience. Many types of toys, such as soft balls, throw toys, and dolls frequently come in cloth form, too. Virtually every toy can be found in some form other than plastic. Wooden and heritage-type toys have a side benefit of helping smaller-scale toymakers. Independent
toymakers spend great time and care carving and shaping wooden toys and sewing puppets and cloth toys, a level of detail we just cannot find in produced-by-the-mass-millions toys. As we have noted in past articles, a dollar to a local craftsperson stays closer to our community, too. Older children may appreciate the value of a book or magazine subscription in contrast to a plastic toy of fleeting life or use. Card and board games can also engage children without relying heavily on plastic byproducts. Check ahead to see if a parent would mind you giving a musical or sound-making toy to their child. Sporting goods, such as balls and rackets or roller skates or jump ropes, are terrific gifts to give in place of plastic toys, and they can encourage healthy exercise habits, too. There are thousands of toys out there, each pitched to appeal to the kid in all of us. Some of the toys are great, some are not so great. But the best childhoods are the healthiest, and lead into healthy adult lives. Taking care that we limit our children’s exposure to harmful materials can help them make the most of both their fun times and their futures. If you are interested in finding out more about plastics and toy safety you can check out the following web sites: http://healthychild.org/main/ http://www.healthystuff.org/
BIRTH, PARENTING, AND SOCIAL
RESPONSIBILITY TWO AUTHORS December 7th
O
n Monday Dec. 7th at Inspired Birth and Families, Jessica Mills, author of My Mother Wears Combat Boots: A Parenting Guide for the Rest of Us, will join author Jessica Powers, editor of Labor Pains and Birth Stories: Essays on Pregnancy, Childbirth, and Becoming a Parent, for an evening of talks and discussions centered around birth, parenting, and social responsibility. Mills will present a talk entitled "Social Justice Begins at Home." Combining traditional parenting with more edgy topics such as bringing baby on the band’s tour, three generations marching together for women’s rights, and disciplining without punish-
ments or rewards, My Mother Wears Combat Boots represents the latest in the evolution of punk sensibilities into sustainable community action. She will supplement ten key points, from practicing non-violent communication to recognizing the difference between legitimate and illegitimate authority. Q&A and discussion encouraged. Powers will present a talk entitled “The Social Implications of Birth Stories.” She will talk about the importance of birth stories in the development of both children’s and adult’s identities as well as their political and social implications. Attendees should come prepared to share their own birth stories. Inspired Birth and Families is located at 4916 4th Street NW., Albuquerque, NM. For more information, please call 505-522-2772.
environmental
news
VIRTUAL WATER: GREEN ENERGY
part 2 MICHAEL JENSEN, AMIGOS BRAVOS he primary focus of efforts to reduce greenhouse gases (GHGs) and keep overall temperature rise from becoming excessive is on finding alternatives to carbon-based fuels. Wind, solar, and biofuels are the most often cited. BY
T
December 2009 13
According to the US Geological Survey, energy production is the second largest consumer of water in the United States, after agriculture. Thermo-electric power generation requires 40% of the country’s daily water withdrawals – 192 billion gallons. In contrast with agricultural water, much of which is lost to evapo-transpiration or conveyance loss, almost all of the energy-related water is eventually returned to the
public thinks of photovoltaic cells when they think about solar power production, while many largescale producers think of solar power production using the same technology that other traditional power production uses – thermal-electric. Thermal-based power production uses heat to boil water and produce super heated steam, which spins turbines, which activate generators, which produce electricity. The steam is condensed in cooling towers, which produces waste heat that is dissipated by evaporating water from another source.
While there has long been a very small wind and solar program in the United States, the shock of $4.00/gallon gasoline spurred public anger and political action. The result was that biofuels suddenly became the rising star of alternative energy. As most people now realize, the decision in the US and elsewhere to pour large amounts of money and subsidies into biofuel production – in the US it was corn for ethanol – had serious negative repercussions. These included shifting cropland into fuel production that then triggered global food shortages, the fact that corn-based ethanol required more energy inputs than were produced, and the further realization that cornbased ethanol consumed large amounts of water. One positive outcome of this political shot in the foot was that citizens, the media, and even some politicians began to educate themselves about the hidden costs of energy, including alternative energy sources. The Energy-Water Nexus People had been talking about the carbon footprints of traditional energy sources, but now they were looking at the carbon and water footprints of all energy sources. The attention to the “Energy-Water Nexus” didn’t start with the gasoline price crisis of 2007-8. The Department of Energy (DOE) and some of the DOE-managed laboratories, like Sandia National Lab, have been looking at the interrelationship between energy and water use for some time, at least since the oil crisis of the 1970s. The Energy-Water Nexus refers not only to how much water is required for energy production, but how much energy is required for water delivery. This article is just concerned with the water for energy side, or, in other words, in the “virtual water” contained in energy. Virtual water is a way of trying to account for all the water that is embedded in goods and services we consume. For energy, virtual water is water used to mine and process fuels (like oil, gas, coal, and uranium) and to operate power facilities (for example, for steam production to drive turbines and for cooling). The impact of water resources on energy production is often hard to see because they happen underground and far from the actual energy facility. Huge amounts of water are used – often with chemical additives – to free energy resources from their surrounding matrix and carry them to the surface (oil, coal-bed methane, shale oil, uranium mining, etc). Coal is often transported as a coal-water slurry for long distances.
OTHER WAYS people
are exposed to
PFCs... and how to
AVOID them
PFCs ARE UBIQUITOUS — both in and out of the kitchen. They are widely used as water, stain and grease repellents for food wrap, carpeting, furniture, and clothing. They keep food from sticking to pots and pans, repel stains on furniture and rugs, and make the rain roll off raincoats. If you want to avoid PFCs in more places than your cookware, download the EWG Guide to PFCs at www.ewg.org.
Cynical Opposition to Alternative Energy Opponents of alternative energy jumped on these numbers in a cynical attempt to discredit support for alternative energy. Few of these “born again” water conservationists had ever shown any concern for the nation’s water supply in the past, but that hasn’t stopped them.
the energywater
nexus
surface or underground. However, this water is often of poorer quality than it was when it was withdrawn, harms the water quality where it is returned, and requires treatment before it can be used for another purpose. Solar Energy-Water Nexus The DOE estimates a coal-fired plant uses between 110 and 300 gallons per megawatt hour (MWh). Nuclear power plants use between 500 and 1100 gallons/MWh. The shock for supporters of alternative energy was discovering that a solar parabolic trough plant (a common solar design) uses as much as 760 - 920 gallons/MWh. Since many locations with high solar energy potential are also located in areas with few renewable water resources, this poses a quandary for advocates of green energy: it isn’t green to squander a non-renewable resource like water, especially one essential to all life. The surprise came from the collision of two perceptions of solar energy production: most of the
Even more neutral observers are concerned. The Bureau of Land Management has already begun using water consumption as a key factor in evaluating the many applications for solar power production on public lands. However, thermal-electric production on the traditional basis isn’t the only method available. There is already production from “dry-cooled” facilities, which use much less water; hybrid “wet-dry facilities” are another possibility. Research has already found solar thermal production that uses no water at all, relying on other chemicals. Large-scale photovoltaic facilities are a possibility (being aware of the land-use and wildlife impacts). Location and water sources also matters. For example, replacing heavily irrigated agricultural land with solar power plants would likely actually lead to a reduction in overall water use on that land. The cause of alternative energy production, including solar energy production in, say, the arid Southwest and West, shouldn’t be in jeopardy; it just requires more thought. For more information contact Michael Jensen (mjensen@amigos bravos.org)
H E A LT H Y H O L I D AY C O O K I N G : S K I P T H E
NON-STICK
N
on-stick cookware has been popular because, well, it's non-stick — very convenient to use and clean. But it also emits toxic fumes when overheated. Environmental Working Group recommends that you choose safer cookware to reduce the risk of inhaling toxic particles when you let that non-stick pan get a little too hot. And who doesn't do that occasionally?
size in newborn babies, elevated cholesterol, abnormal thyroid hormone levels, liver inflammation and weakened immune defense against disease.
SAFER POTS, PANS AND BAKEWARE ARE READILY AVAILABLE While there are a growing number of new cookware options on the market, we don't know enough about them to know if they're safe — even if they're advertised as "green" or "not non-stick." Stainless steel is a alternative to a non-stick “Polymer terrific cooking surface. Most chefs agree Flu” that stainless steel browns foods better than non-stick surfaces.
AVOID
Non-stick surfaces are aluminum pans coated with a synthetic called polytetrafluoroetheylene (PTFE), also known as Teflon, a DuPont brand trademark. Learn more about Teflon and its perfluorinated chemical “family” (PFCs) at www.ewg.org in their chemical dictionary.
Toxic fumes from the Teflon chemical released from pots and pans at high temperatures can kill pet birds and cause people to exhibit flu-like symptoms (called "Teflon Flu" or, as scientists describe it, "Polymer fume fever"). The long-term effects of routine exposure to Teflon fumes, and from Teflon flu itself, have not been adequately studied. However, ingesting particles that flake off scratched non-stick cookware isn't toxic because solid PTFE flakes are inert. Manufacturers' labels often warn consumers to avoid high heat when cooking on Teflon. But EWG-commissioned tests conducted in 2003 showed that in just two to five minutes on a conventional stove top, cookware coated with Teflon and other non-stick surfaces could exceed temperatures at which the coating breaks apart and emits toxic particles and gases. PFCs have been found in nearly all Americans tested by federal public health officials. Chemicals from this family are associated with smaller birth weight and
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
Cast iron remains a great alternative to non-stick cooking surfaces. Lodge, America's oldest family-owned cookware manufacturer, refers to its cookware as "natural non-stick." Cast iron is extremely durable and can be pre-heated to temperatures that will brown meat and will withstand oven temperatures well above what is considered safe for non-stick pans. HOW TO COOK WITH NON-STICK IF YOU'RE “STUCK“ WITH IT • Never preheat nonstick cookware at high heat — empty pans can rapidly reach high temperatures. Heat at the lowest temperature possible to cook your food safely. • Don't put nonstick cookware in an oven hotter than 500 degrees. • Use an exhaust fan over the stove. • Keep pet birds out of the kitchen — the fumes from an overheated pan can kill a bird in seconds. • Skip the self-cleaning function on your oven. It cleans by heating to high temperatures, which can release toxic fumes from non-stick interior oven parts. • Choose a safer alternative when buying new cookware.
gardening You Can’t BEET THAT!
farming &
BRETT BAKKER federal district court in California has overturned the USDA’s approval of Monsanto’s genetically modified sugar beet seed which failed to take into account impacts on environment, health and economics. Health and environmental concerns are still up for grabs with conflicting studies both pro and con but economic side effects can’t be denied. For example, Oregon produces a huge amount of seed for sugar beets, table beets and chard. Since these are all closely related, it’s tough enough as it is to prevent cross pollination. Introducing another set of unreliable genes via windblown pollen will devastate organic beet/chard farms since contamination would negate the crops’ organic status.
December 2009 14
Not only is GMO giant Monsanto on the legal defensive, their finances are also taking a “beeting”: fourth quarter losses are calculated at $233 million. Of course that has to do with stocks and shares and the Orwellian doublespeak of Wall Street. Their net
A
Quoting Judge Jefferey S. White: “…the potential elimination of a farmer’s choice to grow non-genetically engineered crops, or a consumer’s choice to eat non-genetically engineered food, is an action that potentially eliminates or reduces the availability of a particular plant and has a significant effect on the human environment.” Now there’s a judge I can agree with! Pro-GMO forces (including our old “friends” at Monsanto) plan to fight back, of course. The Sugar Industry Biotech Council cites the defense of “farmers’ freedom to plant Roundup Ready sugar beets.” Freedom to buy seed that is engineered to resist a name brand herbicide instead of bred to benefit human & environmental health? What patriots!
sweet! itchy green
thumb revenue was still close to two billion dollars. Boohoo. But wait…there’s more! Monsanto was the target of 147 lawsuits in West Virginia alone for allegedly contaminating the area around a now-closed plant with dioxins and furans. The company is also under investigation by the US Justice Department for violating antitrust laws as the largest GMO seed company in the world. Their rivals Dupont and Syngenta AG have also jumped into the fray, not for any altruistic reasons, mind you, but just because they want a bigger
slice of that genetically engineered pie. The states of Iowa and Texas are conducting their own antitrust investigations as well. And to top it off, the contested sugar beet approval has brought attention back to the EPA’s hurried and premature approval of Monsanto’s SmartStax corn: there was no public notification of the pre-approval comment period. No one in charge seemed to care that this new GMO corn carries eight inserted genes. Previously approved crops have had no more than three. It appears re-evaluation is in order. On a purely personal and impertinent note, I’d turn SmartStax down merely on the basis on misappropriating the name of the greatest soul music label of all time: Stax Records of Memphis Tennessee. I can’t say for sure, but I suspect Otis Redding wouldn’t have wanted to eat GMO corn grits. And on that goofy note: with the exception of the Yippies in the ’60s, few protest movements have had much of a sense of humor but now we can add Friends of the Earth-Spain to the list of laughing agitators. Spain produces the largest share of genetically modified corn in the EU with no law or regulation to protect non-GMO crops from contamination and cross-pollination. Deciding enough was enough, twenty protestors costumed as non-GMO ears of corn stormed the French embassy in Madrid seeking political asylum. Says FOES’s spokesman David Carpio Sanchez, “ With their survival at risk, the non GM maize have no choice but to flee the country.”
MEXICAN ACTIVISTS STRUGGLE TO KEEP CORN
GMO FREE!
S
upport Mexico's traditional culture of maize and food sovereignty! Since the revelation that genetically modified genes have contaminated wild stocks of the ancestor of our modern maize/ corn, people worldwide have expressed deep concern.
a Fundraiser for Albuquerque
Center for Peace and Justice
AbqPeaceAndJustice.org
13th Annual Community Holiday Gala 1ST CONGRESSIONAL CHURCH/2801 LOMAS BLVD. NE/FOR INFO CALL 268-9557
ACTION ALERT: YOUR SUPPORT IS PRECIOUS! The Defense of Maize Network is promoting a Declaration against GMO maize. They have already collected thousands of signatures both from individuals and have 1350 organizations from 74 countries already signed on. SAY NO TO TRANSGENIC MAIZE! Please sign on to the letter to protect Mexican corn and its ancestor varieties in the wild from contamination by Monsanto’s GMO corn products. Go to www.endefensadelmaiz.org/No-to-transgenicmaize.html for further information. VIA ORGANICA: Building Solidarity with Mexican Farmers and Activists What could be more enjoyable in the winter than to go to Mexico? Add to that building solidarity with Mexico food and farming activists and you have an experience that can’t be beat.
Two Locations! Nob Hill
DANCE TO THE FABULOUS MUSIC
of Wagogo & Tijerina Band!
SAT. DEC 5, 6PM
FUN FOR THE WHOLE FAMILY! www.tijerinaband.com • www.wagogobanda.com
FOOD • BEVERAGES • HOME-BAKED GOODIES NON-CORPORATE & LOCALLY MADE GIFTS $10 suggested donation covers the cost of entry, music and mingling with friends (food not included) Children under 12 free Benefits the Albuquerque Center for Peace and Justice Donations of warm clothing, backpacks, sleeping bags and blankets gratefully accepted at the gala for St. Martin’s Hospitality Center.
Acupuncture Center Relief from stress, pain, digestive discomfort, colds & flu Most insurances accepted. 3415 Silver SE Albuquerque, New Mexico 87106 P: 505-265-5087 103 East Hill Gallup, New Mexico 87301 P: 505-863-8018
Seven-Day Tours Include: • Organic garming and green building workshops with the Organic Consumers Association (OCA) Director Ronnie Cummins, Via Organica staff and mexican organic activists. • Fresh organic meals, beautiful accommodations, and thermal swimming pool on a 20 acre organic farm and resort. • Biking, hiking, and horse-back riding on nearby trails. • Visits to organic farms, stores, restaurants, green buildings, and community organizing projects. • Visits to World Heritage sites and other cultural attractions in nearby San Miguel de Allende and Atotonilco. • All days begin with an organic breakfast at Via Organica Learning Center Resort, and include afternoon and evening organic meals at various locations. 2009 Via Organica Seven-Day Tour Dates January 24-31, February 21-28, March 12 - 19, and April 18-25 Seven day tours are open on a first come-first served basis. Tours are limited to 20 people. To find out more about an OCA/Via Organica tour or to plan a custom tour for your group, please call the office at 218-226-4164, e-mail rose@ organicconsumers.org., or go to www.organic consumers.org.
community
forum
December 2009 15
National Institute of Flamenco
RECITAL AND SILENT AUCTION
T
he National Institute of Flamenco (NIF) is a unique, nonprofit organization dedicated to preserving the art, culture and history of flamenco. If you have attended the Co-op’s Earth Day Celebration during the last decade, you have had the opportunity to experience first hand the fine work this important community organization does for dance traditions and our youth. If not, you have an opportunity to enjoy the excitement of flamenco and to support this beloved institution on December 18-20 at their 11th Annual Recital Navideno and silent auction.
The NIF education branch includes the Conservatory for Flamenco Arts — offering year round classes in flamenco dance, music and song, diverse community outreach programs, and a flamenco media archive nearing completion. The performing branch includes four outstanding performing groups: Yjastros — the American Flamenco Repertory Company, a national touring company featuring top U.S. flamenco dancers under the direction of Joaquin Encinias; Alma Flamenca, a preprofessional company of accomplished students from NIF's Conservatory of Flamenco Arts; the flamenco emphasis program at the University of New Mexico; and Niùos Flamencos including some of the Conservatory's best young students, ages 5 to 14.
a local t reasure
Located in downtown Albuquerque, NIF offers a full flamenco curriculum for all ages and experience levels through the National Conservatory of Flamenco Arts. NIF proudly hosts exceptional performances by world famous flamenco artists throughout the year. Flamenco is the ancient form of artistic expression in the Spanish Gypsy culture. As an enduring oral tradition, the art and spirit of flamenco is passed from generation to generation. NIF is committed to providing the public with a greater understanding and appreciation of this cultural treasure.
The 11th Annual Recital Navideno on Dec 18-20 showcases children and adult students from the Conservatory, at UNM’s Rodey Theatre. Also, don’t miss their silent auction that supports their Scholarship Program which grants $60,000 in children’s scholarships each year. Participate in the excitement! Support this community treasure. For more information and tickets, go to www.nationalinstituteofflamenco.org, e-mail niofflamence@aol.com or call 242-7600.
Fair Trade Fair Dec 6, 3-6pm! www.InspiredABQ.com CLARIFYING MEDITATIVE WORK – A FRESH LOOK. A workshop for people from any meditation tradition or no tradition at all. We’ll explore directly what meditative work is and how it sheds light on the concerns of our lives. Seven-day retreat in Dec. Reservations, info, Jay Cutts, New Mexico Center for Meditative Inquiry and Retreat, at 281-0684 http://www.cuttsreviews.com/meditation/
December 18-20 RODEY THEATER
ANNUAL PEACE AND JUSTICE GALA:
KICK UP YOUR HEELS!
December 5th
working on peace and justice issues to support each other and to network. Initial focus was disarmament, work that reflects our location in a state controlled economically by the war industry since the 1940s. The scope later broadened to include Central America solidarity movements and the Peace Education Project, which gave local teachers resources and training on issues like multiculturalism, Rethinking Columbus, and nonviolence.
A
s we roll toward the darkest time of year, world peace & justice for all still seem far away. So the folks at Albuquerque Center for Peace & Justice have decided to dispel the despair with the help of some joyous music and dancing. On December 5 from 6-10:30pm, the floor is open at 2801 Lomas NE (First Congregational Church at the corner of Girard) for moving to the rhythms of the Tijerina Band, followed by Wagogo Banda. If you’ve never heard their sounds, you can check out their web sites: www.tijerinaband.com and www.wagogobanda.com. Tijerina’s is often described as “funky blues� and Wagogo’s as “world fusion.� Both sounds are spirited and fun. Tickets are $10. This annual event is one of the Peace Center’s main fundraisers, and all proceeds benefit the projects and work at the center.
In the 1990s, Center members, staff and volunteers organized peaceful resistance to the Gulf War and the opening of WIPP, a nuclear weapons waste dump in southeastern New Mexico. Activity at the Center hit another peak after the September 11, 2001 attacks, and ACP&J continues to create a world where our collective needs are met sustainably and nonviolently. Member groups value the interconnectedness of all life and emphasize cooperation.
In addition, home-cooked posole and baked goods are available to fuel the merrymaking. Several local artisans will offer their wares for holiday gift-giving.
The Center enthusiastically invites everyone to its Annual Holiday Gala. For more information contact Mary at 268-9557 or at mail@abqpeace andjustice.org
from the
CO-OP
Grocery Department Beverages for your Holiday Festivities!
Locally Produced! Santa Fe Cider Company's Sparkling Cider NEW! APPLETISER from South Africa! LONGSTANDING FAVORITES Martinellis Sparkling Apple Juice and NEW Organic Sparkling Cider and R.W. Knudsen's Sparkling Juices
OUTPOST +;H<EHC7D9; .F79;
The Albuquerque Center for Peace & Justice began 26 years ago to provide space for groups
HOLIDAY FUN FOR ALL!
210 YALE SE s s WWW OUTPOSTSPACE ORG Thursday 7:30pm
DECEMBER 10
SOAP MAKING WORKSHOPS with Lorraine Kahneratokwas Gray, Mohawk Soap Maker. November 7th, 14th, 28th, and December 5th, 2-4pm Learn how to make soap and personal care products the traditional way, using organic, natural ingredients, including buffalo tallow, with Mohawk soap maker Lorraine Kahneratokwas Gray. The workshop will be held on December 5th from 2-4 Pm at Skennen Kenâ&#x20AC;&#x2122;hak (Peace Forever) Educational Farm, 1627 Calle Josefita, Santa Cruz, NM.
Take home a sampling of each product made during the course of the workshop. Fees will be waived if you bring 3 cantaloupe-sized stones to help complete the schoolâ&#x20AC;&#x2122;s permanent Labyrinth. A full course description, schedule, and registration form is on-line at www.fourbridges. farming.officelive.com. For more information, contact Lorraine Gray at 518-332-3156, or email fourbridges @live.com
CO-OP HOLIDAY FESTIVITIES DONâ&#x20AC;&#x2122;T MISS THE PARTIES, THE MUSIC, FRIENDS, FOOD SAMPLINGS & CRAFT FAIRS! SEE PAGE 1 AND 7
Friday, 7:30pm
DECEMBER 11
Javon Jackson & Friends Tribute to Freddie Hubbard sponsored by Southwest Technology Associates
FALL SEASON 2009
â&#x20AC;&#x201D;â&#x20AC;&#x201D;â&#x20AC;&#x201D; December â&#x20AC;&#x201D;â&#x20AC;&#x201D;â&#x20AC;&#x201D; *OHN 2ANGEL S 3OLAR 4RIO +IDS 6ARIETY 3HOW ,OS 2EYES DE !LBUQUERQUE *AVON *ACKSON Tribute to Freddie Hubbard 7OMEN OF THE 7ORLD 0OETRY 3LAM 7/7PS *OSHUA "REAKSTONE 4RIO 7D: IE CK9> CEH; EXPERIENCE JAZZ IN NEW MEXICO LAND OF ENCHANTMENT Funded in part by the New Mexico Tourism Department
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december 2009
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december 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