Co-op Connection News August, 2013 by La Montanita Coop

BUILDING THE LOCAL FOOD SYSTEM THE

MOGRO

A COMMUNITY COLLABORATION FOR HEALTHY FOOD ACCESS

tinue to serve as the distributor and home base for the MoGro truck.

FROM THE MOGRO REPORT TO THE KELLOGG FOUNDATION EDITED BY ROBIN SEYDEL he MoGrow is a mobile grocery store that delivers healthy, affordable food to rural New Mexican communities. La Montanita Co-op has been a supporter of the MoGro (Mobile Grocery) in a variety of ways since its inception. Housed at the Co-op Distribution Center the MoGro has been an ever evolving project in its efforts to supply healthy food at affordable prices to rural Native American pueblos around the state. Collaborators in addition to the Native communities it works to serve, include: John Hopkins University, the Kellogg Foundation, La Montanita Co-op and private individuals.

The Management Board will closely track financial, operational and impact metrics for overall MoGro operations. Each pueblo assigned at least one member to serve on the MoGro Pueblo Advisory Committee. MoGro currently serves the pueblos of Santo Domingo, Jemez, Laguna, Cochiti, San Felipe and Cochiti Lake.

In June 2013 ownership of MoGro was transferred from private ownership to the Santa Fe Community Foundation (SFCF). SFCF will operate the initiative under the auspices of their 501(c)(3), as a temporary fiscal agent or intermediary while plans are made for a long-term sustainable transfer to an appropriate community-based organization. A Management Board was developed to oversee overall operations of the MoGro Store and La Montanita General Manger Terry Bowling serves as a member of this board. Also a MoGro Pueblo Advisory Committee was established to oversee and provide guidance on the transition throughout this year. The Co-op is pleased to be able to con-

Growth for Health Under the leadership of Thomas Swendson, who became MoGro operations manager in January of 2013, the Initiative has experienced tremendous growth. With his past experience in the grocery industry, Thomas has dramatically improved operations and services, putting in place a system of bulk orders for both customers and community programs, increasing product volume and sales. Customer levels have been steadily increasing. MoGro service and overall revenues have increased 75% between January and May 2013.

and MoGro FIT. Nutrition classes were also held, and food samples were offered during MoGro visits. Samples featured hummus, whole wheat crackers, Greek yogurt and granola, and beef bone stew with hominy and red chili. The community collaboration for a healthier future that this project represents is an exciting development in the creation of healthy food access in rural New Mexico and a model for other rural regions. For more information visit www.mogro.net. Check us out on facebook, or call 505-216-8611.

During this same time, in addition to selling healthy food, the MoGro Initiative organized several fitness events, held in conjunction with MoGro visits, including walking clubs, fun runs,

CO-OP TRADE FOODSHED INITIATIVE:

BUILDING THE

FOOD SYSTEM ONE PRODUCT AT A TIME

BY SARAH WENTZEL-FISHER In this second installment on the growth of La Montanita’s Coop Distribution Center (CDC), we’ll look at how the CDC works with local vendors to help them develop their products and their markets. Unlike conventional distributors, the Co-op recognizes both the potential and pitfalls of getting local products to grocery stores, and knows that it might take extra effort on the Co-op’s part for those products to be ready to put on our trucks. Further, figuring out how much of a perishable product to make can be complicated. A producer doesn’t want to make too much, and have to take a loss because they can’t sell all they’ve made. On the other hand, if a producer doesn’t make enough, they may lose customers because they seem an unreliable source for that product. It’s a fine balance, and the CDC works closely with producers to find and

keep this equilibrium; to help them develop solid, trust-based relationships with the retail venues who will carry their products. About two years ago, a dairy farmer in Clovis decided to develop a yogurt line. They worked up a recipe in their kitchen, did the research to scale up production, and designed packaging and marketing materials. The next step was figuring out how to get the yogurt from Clovis to grocery store dairy cases. Freanna Original Yoghurt is something new—a true oldworld yogurt. Freanna has been made for generations in Friesen, a Dutch province famous for its Holstein-Friesian dairy cows. Now Andle and Sjierkje van der Ploeg have brought their family’s business to the sunny eastern plains of Clovis, New Mexico.

THE

FREANNA STORY

The Cooperative Consumer Management

ASSOCIATION

CONFERENCE BY LISA BANWARTH-KUHN he annual Consumer Cooperative Management Association Conference was held June 6-8 in Austin, Texas. Wheatsville Cooperative Market of Austin hosted the conference. In my second year as a board member I was eager to attend. I had never been to Austin and have never attended a conference out of town, but my enthusiasm was fueled by the thought of meeting people from all over the country with shared commitment to Cooperative Principles in their respective communities.

The first evening I walked along the edge of Lady Bird Lake, though it looked like a river to me, and continued into the downtown area where the original Whole Foods Market began in 1980. It was a nod to the next two days of celebrating not only a much longer history of cooperative markets but the continuing success of existing co-ops and new ones to come. I’ve mulled over what I experienced a month ago, and time has distilled for me the ideas and lessons that I took away from the gathering of 500+ smart, involved and passionate “cooperators.” First and foremost is the pride I have for La Montanita. I attended a seminar led by our Membership Coordinator Robin Seydel to get a current accounting of our community outreach. The programs La Montanita is involved with, that we helped develop and support, are the embodiment of so many ideas, suggestions and brainstorming that I heard from members of other co-ops and co-op start-ups. I attended seminars about food accessibility and diversity in communities to glean ideas and strategies that address consumer concerns but underscore community awareness and involvement within a sustainable business model. Food accessibility is a common thread, especially among younger people involved in cooperative markets. One idea that kept popping up was a future of cooperation with local food banks. The keynote address was delivered by Kristen Christian, the 27-year-old young woman who created “Bank Transfer Day” through the use of social media. Her success surprised not only herself but an internation-

A SHARED COMMITMENT TO

COOPERATIVE PRINCIPLES

al audience. She learned first-hand the value of “Cooperatives: A Growing Revolution.” I sat in on seminars on values-based leadership, important to me as a board member, but co-ops need to effectively lead young people to a shared vision of a business model that meets economic, social and spiritual needs by creating a culture within our community for our mutual benefit. The Wheatsville Co-op itself presented two days of seminars on successful business strategies. The most valuable was its simple, concise statement of ends.

Knowing the Co-op was a good venue to sell their new product, Freanna approached the CDC about buying their yogurt. The van der Ploegs knew they needed a way to get their product out to many stores without having to take it there themselves. Skilled in grocery logistics, the CDC worked with the van der Ploegs to develop a strategy to get Freanna not just into La Montanita Co-op stores, but nearly every retail grocery co-op and natural foods store in the state. More specifically, the CDC helped do market research to help determine how much demand there would be for local New Mexico yogurt. They helped Freanna determine a production schedule and volumes they should make to ensure that there was enough yogurt to keep Freanna on the shelves, while not producing too much. Now, after only a year of working with the CDC, Freanna is looking to go regional. With the help of the CDC, there is enough demand for their product to look at taking their production to the next level and exporting their delicious yogurt to Colorado and Arizona, as well as enough profit to invest in growing their business.

Find the Wheatsville Ends graphic and article at www. coop-

erativegrocer.coop/articles/2013-06-03/wheatsvilles-bigdirection. The most important lesson I learned as a board member whose focus is maintaining and nurturing member involvement is that our members are involved, maybe not consciously as active participants in the democratic ownership of our co-op, but so involved as shopping members that we can boast the myriad, effective community programs that are the signature success of La Montanita Food Cooperative.

NOTES FROM THE

Membership

desk

DEAR CO-OP MEMBERS, You may have noticed that over the past six months, we’ve made a concerted effort to encourage you to update your contact information and to share your email address. These two simple pieces of information ensure that we can properly get you all your member benefits. August marks our fiscal year end. This means we will be calculating our member patronage in anticipation of sending you a check reflecting your patronage of the Co-op you own. (thanks!) We want to make sure that you get your check, and we can’t do this unless we have your current address. Every year hundreds of checks get sent back to us because members don’t update their addresses when they move. Please let us know if you have moved and where. August also marks a milestone in the board election cycle. Elections happen every year in November for several board positions. Last year we moved to an online election, using electronic ballots distributed through

email. Our goal is to ensure that all our members have the opportunity to vote if they choose. The easiest way for us to get you a ballot, and to make sure your vote is counted, is to have your current email address. If you don’t have an email address, you can get a paper ballot at any of our information desks at election time. We know no one likes spam, or likes to learn that their information has been distributed without their consent. If you give us your email address, we’ll ask you to tell us what sort of Co-op info you’d like to receive. Currently you can opt in to receive election notifications, sales receipts, your membership renewal reminder, weekly sales announcements, and the Co-op Connection news by email. You can pick and choose which kinds of info you want to get from the Co-op, but we’ll NEVER give your email or mailing address to anyone else. Finally, we really appreciate your patience with our efforts to diversify the ways in which we communicate with our members. The combination of developing these new services and a new Point of Sales system means we will make mistakes—but, we’re working hard to learn from them and to make the transition as smooth as possible for you. We value your feedback and look forward to being in touch. Your dedicated membership team, ROBIN AND SARAH

in the

news

La Montanita Cooperative A Community - Owned Natural Foods Grocery Store Nob Hill/ 7am-10pm M-S, 8am-10pm Sun. 3500 Central SE Abq., NM 87106 265-4631 Valley/ 7am-10pm M-Sun. 2400 Rio Grande Blvd. NW Abq., 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 UNM Co-op ’N Go/ 7am-6pm M-F, 10-4pm Sat. Closed Sun., 2301 Central Ave. SE Abq., NM 87131 277-9586 Cooperative Distribution Center 901 Menual NE, Abq., NM 87107 217-2010 Administrative Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/Terry Bowling 217-2020 terryb@lamontanita.coop • Controller/John Heckes 217-2029 johnh@lamontanita.coop • Computers/Info Technology/ David Varela 217-2011 tech@lamontanita.coop • Operations Manager/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: • Valerie Smith/Nob Hill 265-4631 valeries@lamontanita.coop • John Mulle/Valley 242-8800 jm@lamontanita.coop • William Prokopiak/Santa Fe 984-2852 willpro@lamontanita.coop • Michael Smith/Gallup 575-863-5383 michaels@lamontanita.coop Co-op Board of Directors: email: bod@lamontanita.coop • President: Martha Whitman • Vice President: Marshall Kovitz • Secretary: Ariana Marchello • Treasurer: Susan McAllister • Lisa Banwarth-Kuhn • Kristy Decker • Jake Garrity • Jessica Rowland • Betsy VanLeit Membership Costs: $15 for 1 year/ $200 Lifetime Membership Co-op Connection Staff: • Managing Editor: Robin Seydel robins@lamontanita.coop 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: Sarah Wentzel-Fisher • Editorial Assistant: Sarah Wentzel-Fisher sarahwf@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 website: www.lamontanita.coop Membership response to the newsletter is appreciated. Address typed, double-spaced copy to the Managing Editor, robins@lamontanita.coop Copyright ©2013 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post-consumer recycled

August 2013 2

RIO GRANDE AGRICULTURAL LAND TRUST: ANNUAL FUNDRAISER DINNER BY SARAH WENTZEL-FISHER very September the Rio Grande Agricultural Land Trust holds an annual fundraising dinner in Albuquerque’s North Valley; to bring awareness to its work and generate the money needed for operating costs. This year the dinner will be moving from the Los Poblanos Inn to Old Town Farm. You can expect the same amazing local spread conceptualized by chefs from Season, Zinc, Savoy, and Farm and Table, with ingredients fresh from area farms. If you’re looking for a unique farm to fork dining experience for a great cause, consider attending this year’s dinner.

and are dedicated to the preservation of working farms, ranches, wildlife habitat and open space. Their work covers the fastest growing areas in the state: the City of Albuquerque (Bernalillo County); the Village of Los Lunas (Valencia County); the City of Rio Rancho and the Village of Corrales (Sandoval County). Why would landowners place a CONSERVATION EASEMENT on their Land? A Conservation Easement allows the landowner to: • Keep the ranch or farm in the family and maintain agricultural production. • Preserve the land for future generations and wildlife. • Take stewardship of the natural resources on their land. • Preserve open space and the communities' agricultural heritage. • Reduce estate taxes (and the IRS's influence over your land!). • Receive an income tax deduction equal to the appraised value of the development rights.

Curious about how land trusts work and why the work of the Rio Grande SEPTEMBER Agricultural Land Trust is so important? RGALT works with land owners to create Conservation Easements. A Conservation Easement (CE) is a voluntary, legally binding agreement between a landowner and a qualified land trust, created to protect the property from If you’re interested in learning more about conservation easelandowner-specified types of development (subdivision, indusments for your property, or simply want to support work that trial development, mining or other resource extraction, etc.) helps maintain agricultural heritage, riparian habitat, rural forever. The land trust works with a property owner to create quality of life and open space, consider attending this year’s development restrictions, then monitors the land to ensure that RGALT dinner on September 15 at Old Town Farm. the agreement to keep the land undeveloped or in agriculture is upheld. For details write or call Cecilia McCord: PO Box 40043, Albuquerque, NM 87196-0043, 505-270-4421 RGALT's goal is to protect New Mexico's natural resources and rural quality of life for the five New Mexico counties of Bernalillo, Sandoval, Sierra, Socorro and Valencia. RGALT is made up of farmers who live in the Middle Rio Grande Valley

ORGANIC FARM WALKS BY JOANIE QUINN, NMDA ORGANIC PROGRAM ld pests (squash bugs, flea beetles, aphids, borers, hornworms and coddling moths) and new invasive species (bagrada bugs and brown marmorated stink bugs) will be front and center in a series of Integrated Pest Management Farmwalks presented by New Mexico State University and the New Mexico Department of Agriculture Organic Program this August and September. Building habitat for beneficial insects and birds, and the use of pheromones, trap crops and row covers will be among the approaches discussed.

ARE YOU

The farmwalks will be hosted by certified organic or transitioning producers of a variety of crops throughout New Mexico. The walks will provide organic farmers and market gardeners (and those thinking about converting to organic practices) with an informal overview of approaches to pest management in organic systems, and—perhaps more importantly—an opportunity to meet with other growers and share experiences. Each walk will be led by Dr. Tess Grasswitz (Urban/Small Farm IPM Specialist at the New Mexico State University Agriculture Science Center at Los Lunas) and Joanie Quinn (New Mexico Department of Agriculture Organic Advisor). The walks are free, but you must register at least one week in advance by calling 505889-9921. The walks are funded by a grant from the USDA/National Institute of Food and Agriculture.

BUGGED? Thursday, August 15: BOB THOMPSON of the certified organic Thompson Farms, sells mixed vegetables at three area farmers’ markets and has recently added an apple orchard to the farm. Bob’s hens produce certified organic eggs on this diverse farm in Edgewood, NM.

Sunday, August 18: VERONICA SERNA of the Mora Growers’ Cooperative, Buena Vista, NM, will guide you through her irrigated and dryland meadows of timothy and orchard grass which provide a biodiverse refuge for beneficial insects. Her hoophouse-based mixed vegetable production includes lettuce, tomatoes, basil, cucumbers and peppers. Sunday, September 8: MONTE SKARSGARD will host a tour of the certified organic Skarsgard Farms, a 1,300-member CSA, wholesale and famers’ market farm on 40 drip-irrigated acres of greenhouse and field production in the South Valley of Albuquerque, NM. Mixed vegetables, including greens, tomatoes and squash. Sunday, September 22: CHRISTOPHER BASSETT AND TAYLOR DALE of the certified organic Freshies, in Lyden, NM, will guide you through their three acres of apples, peaches and mixed vegetables with a bonus peek at their oyster mushroom operation. Control of fruit pests will be emphasized on this walk.

BUG NIGHTS!

at the Los Lunas

AGRICULTURAL SCIENCE CENTER Find out what’s “bugging” you at these on-farm events intended to provide local growers with an opportunity to learn about both beneficial insects and common pests associated with vegetable and fruit crops: how to recognize them, the damage they cause, and different approaches to their control. Free! Led by Dr. Tess Grasswitz, New Mexico State University’s Urban/Small Farm Integrated Pest Management Specialist. Where: Los Lunas Agricultural Science Center (1036 Miller Rd.), When: August 1, 22, September 12, 26. From 6-7:30pm. Preregister by calling 505-865-7340.

Don’t let them

bug you!

in the

news

GAINING

August 2013 3

GROUND!

STATES PASS GMO Labeling Laws! BY RONNIE CUMMINS, ORGANIC CONSUMERS ASSOCIATION t’s Monsanto’s worst nightmare come true. One by one, states are passing GMO labeling laws, despite Monsanto’s best efforts—and deep pockets—to prevent them. The question now is whether or not the Biotech Bully will follow through on its threats to sue.

Kudos to the hard-working activists in Connecticut for scoring the first GMO labeling law in the country. And a tip of the hat to Connecticut Gov. Dannel P. Malloy, who has promised to sign the Connecticut bill, despite biotech industry lawsuit threats. The Connecticut bill received bipartisan support, passing the Senate unanimously and winning a 134-3 vote in the House. Maine followed Connecticut’s lead, with the House passing LD 718 June 12, also by an overwhelming majority vote 141-4. Neither bill is perfect. Connecticut’s requires four other states, including one that borders the Constitution State, to pass GMO labeling laws before it kicks in. Maine contains a similar trigger, but requires five other states to pass GMO labeling laws, before LD 718 can take effect. But it just could turn out that the trigger clauses prompt other nearby states, including Vermont, whose bill H.112 will be taken up in January 2014, to follow suit. Washington State voters will cast their ballots for right to know what’s in our food on Nov. 5. Their citizens’ ballot initiative, I-522, will require mandatory GMO labeling on the other side of the nation. In mid June, the money started flowing in to the campaign to defeat I-522, and if history is our guide, this is just the begin-

LABELING ning; a mere trickle compared with the flood that’s sure to follow in time for a media blitz for defeat, before the vote.

The Grocery Manufacturers Association is leading the way, with its first donation, $472.500k. Monsanto has plunked down $242.200k so far, a mere pittance compared to the nearly $8 million the biotech giant forked out last year to defeat Proposition 37, California’s GMO labeling initiative. The other usual opponents might include DuPont Pioneer, Bayer CropScience, Dow AgroSciences. The biotech industry will pull out all the stops to defeat I-522, especially in light of the recent GMO labeling law wins in Connecticut and Maine. The opposition could spend the same amount it spent in California, nearly $46 million, to try to defeat it; but you can only saturate a market so much before you put off voters. TO HELP SUPPORT GE LABELING ACTIVISTS go to www.organicconsumers.org.

G E SALMON LABELING FOR CONSUMERS THANK YOU TOM!: At the end of June, an amendment which would require labeling of genetically engineered salmon, as part of the 2014 Agricultural Appropriations, passed through the Senate Appropriations Committee by a narrow margin of 15-14 votes. Co-sponsored by Sen. Begich (D-AK) and Sen. Murkowski (R-AK), this important amendment is part of a bill that could be voted on by the Senate in the coming weeks. Please give Senator Tom Udall a call or drop him a note and thank him for voting for this amendment. Let Senator Heinrich know that we hope that he will vote for it if when it comes to the whole Senate. For more information go to www.justlabelit.org

THE SPECTRUM PROJECT:

CREATIVELY DEALING WITH

AUTISM

Services for adults with ASD are few, which is why the Spectrum Project is such a valuable program to New Mexico. The Spectrum Project’s retention rate of students has been remarkable, due mostly to the profound personal and artistic relationships the students form via classes, but also because few other arts opportunities exist that are meant to accommodate the wide range of behaviors that are symptomatic of ASD.

BY BRIAN HANEY, THEATER IN THE MAKING heatre-in-the-Making (TitM) is a 501(c)(3) non-profit organization which is dedicated to the idea that creative and joyful artistry has the power to change the lives of individuals and communities. Making art is an essential human activity. To that end, we extend artistic opportunities to youth and adults who might not otherwise have them. All of our classes focus on developing acting skills while creating an ensemble based on trust and collaboration. Everyone participates and everyone has a share in the creative process.

Volunteers from the community can participate alongside students with ASD as peer mentors. Peer mentors model participation, offer additional support, and gain valuable experience working with people with ASD. Artists across the neurological spectrum work together to support each other and recognize their common humanity. This is the heart of what the Spectrum Project hopes to achieve.

Continuing TitM's tradition of outreach to under-served communities, the Spectrum Project is an innovative theatre arts program adapted for adults with Autism Spectrum Disorder (ASD). The Spectrum Project uses the power of ensemble theatre to give participants a format in which they can create, together, an original work of dramatic art. Spectrum Project participants are led through a process by which an ensemble of actors develops a theme, creates a variety of material that talks about that theme and then performs their original work for the community. TitM has developed a series of pedagogic strategies which allow adults across the wide autism spectrum to speak in their own voice about their world. Many people with ASD have difficulty in social situations and with reading social cues that many of us take for granted when interacting with other people. Students in the Spectrum Project are provided a structure which lessens social anxiety and allows them to more easily interact with their cast mates. Also, the very act of rehearsing a performance piece creates a kind of laboratory in which students can examine the ways in which people verbally and non-verbally communicate with each other.

CO-OP PROGRAM donate your BAG CREDIT!

Together, the Spectrum Ensemble creates an entirely original play which is premiered annually in March at the VSA North 4th Art Center. Classes for the 2013-14 Spectrum Project begin in November.

FOR MORE INFORMATION about the Spectrum Project, any of Theatre-in-the-Making's other exciting programs or to make a donation, contact Creative Director Brian Haney at brian. m.haney@gmail.com.

Co-op Values Cooperatives are based on the values of self-help, selfresponsibility, 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.

DONATE THE DIME!

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

BRING A BAG... DONATE THE DIME,

IT ALL ADDS UP

AUGUST BAG CREDIT DONATIONS go to Theater in the Making’s Spectrum Project: Providing creative opportunities for people with Autism Spectrum Disorder to build interpersonal skills. In June your bag credit donations totaling $2,036.40 were given to: Think New Mexico. Thank YOU!

AUGUST BAG CREDIT DONATIONS GO TO THE

SPECTRUM PROJECT

The Co-op Connection is published by La Montanita Coop Supermarket to provide information on La Montanita Co-op Supermarket, the cooperative movement, and the links between food, health, environment and community issues. Opinions expressed herein are of the authors and are not necessarily those of the Co-op.

back to

school

August 2013 4

HEALTHY LUNCHES ARE EASIER THAN YOU THINK!

FOOD PLANNING for

and more of their lunch preparation. From helping assemble their bento box, to making a sandwich to cleaning out their bag or box, they will one day do this themselves! And if you do go with the themed days, they'll know exactly what to do each day.

H E A LT H Y KIDS

BY AMYLEE UDELL or many people, this time of year is one of beginnings. Kids return to school and school employed parents do as well, so many of us are gearing up to be much busier. And some of us are vowing to be more organized about our meals and school lunches this time around! Last year I offered many ideas on how to pack, and actually get your kids to eat, wholesome lunches while away from your watchful eyes. This time, let's look at how to do so without being overwhelmed!

First, you need a plan. If you already menu plan, add a line for lunches. You can use one dinner and plan for leftovers for packed lunches. If you don't menu plan, don't go crazy and try to plan all three daily meals for a month. But do give some thought to what goes into each lunch. Not just what food item, but the time and energy. If you prefer to have pre-packaged items because it's so much easier, great! Have your kids collect those as soon as they can. Gather the items that don't need to be refrigerated the night before. Then add in the cold items in the morning. If you are wanting more home prepared items or seeking more variety. Have a lunch plan. It doesn't need to be super specific if that overwhelms you. Maybe assign each day a theme. Monday - leftover soup (from weekend meals) Tuesday - nut butter (sandwich, wrap, crackers) Wednesday - pasta Thursday - lunch meat Friday - burritos

These are random examples. Other themes could be sushi day, veggies and dip day, pita day, hard boiled egg day, ANY day that suits your family. The beauty of themed days is that your mental energy is preserved. There's no figuring out what you need. You get essentially the same groceries each week, with wiggle room for sales and specials. If you're feeling creative, come up with a two week guide to add more variety. Things like eggs, frozen lunch meats, crackers, nut butters and frozen tortillas can be pantry staples that you can stock up on when the opportunity arises. Your lunch plan can and should also include the involvement of your children. Very small children can prepare their lunch bags or boxes for food, by adding napkins, utensils or cups. They can add food, too, as long as it's accessible, which you should definitely make happen! And even if they can't prepare the food, they can put the lunch together in whatever way is age appropriate. Over time, they should take over more

If themed days don't suit you, writing down the plan for the week helps not just you, but the kids, too. First, everyone knows what to expect. Second, you do get a little flexibility if you find some good deals OR you find the themes too restrictive for you. Maybe there was a steal on pickles—add pickles to the lunch plan so the kids know to add them. Or so that YOU don't forget yourself. Maybe you're chicken sitting and you have lots of great eggs—add egg salad on Monday and Friday. Doing lunches this way takes a little more time and thought, but can help save money, as you are planning around food items. Now, once you're in a good place with just getting those lunches made, add some creative, loving touches. This doesn't have to be every day. But now and then add a specially shaped cookie, a favorite piece of exotic fruit, some homemade kettle corn or a little note. These gestures are much easier to add once the basics are covered. You'll find you have a little more time for thoughtfulness if you're not rushing around each and every morning! Coming up on August 9 and 10 is the Real Food for Real Families weekend. Come learn how real families do their best to conquer typical challenges in order to feed their families well. Classes range from menu planning to getting picky kids to eat, creative lunch ideas to freezer meals. Learn more and register at www.InspiredABQ.com.

STAYING HEALTHY AT SCHOOL:

USING ANTIMICROBIALS? BY ROBIN SEYDEL ack to school days come with a sharing of many things, including germs. Back to school can also signal an increase in the use of antimicrobials to reduce exposures and keep kids cold and flu free. But research shows that at least one commonly used antimicrobial could do more harm than good.

As reported by the staff at Beyond Pesticides, The US Environmental Protection Agency (EPA) published a final rule in May 2013 to revise and update use patterns and data requirements for antimicrobial pesticides. The new rule is the first revision to EPA data requirements for antimicrobial pesticide registrations since 1984 and is a step in the right direction when it comes to regulating antimicrobial pesticides, considering the proliferation of consumer products that contain these chemicals. However, even with these new rules in place, one antimi-

crobial pesticide, triclosan, found in hundreds of personal care and household products, toys, and textiles, still presents a serious hazard for human and environmental health. Studies show that triclosan is an endocrine disruptor, accumulates in human fatty tissue and can influence the onset of bacterial resistance. Beyond Pesticides and 15 other organizations filed a citizens petition to FDA in October 2005, requesting the agency ban all nonmedical uses of triclosan. In 2009, Beyond Pesticides, in partnership with Food and Water Watch and 80 other groups, submitted an amended petition to FDA and a new petition to EPA, citing violations of numerous federal statutes. FDA is now finally planning to complete its review acknowledging that soaps containing triclosan offer no additional benefit over regular soap and water, expressing concern about the development of antibiotic resistance from using antibacterial products and triclosan’s potential long-term health effects. Beyond Pesticides has provided extensive documentation of the potential human and environmental health effects of triclosan and its cousin triclocarban. Triclosan is an endocrine disruptor and has been shown to affect male and female reproductive hormones and possibly fetal development. It is also shown to alter thyroid function and other studies have found that due to its extensive use in consumer goods, triclosan and its metabolites are present in umbilical cord blood and human milk.

The US Centers for Disease Control and Prevention (CDC) also found that triclosan is present in the urine of 75% of the US population, in concentrations that have increased by 50% since 2004. Last August, research from the University of California, Davis, led by Dr. Issac Pessah, Ph.D., showed triclosan’s ability to impair muscle function, particularly in the heart. In the presence of triclosan, the normal communication between two proteins that function as calcium channels is impaired, causing skeletal and cardiac muscle failure. Last April Dr. Pessah spoke about the health effects of triclosan at the Beyond Pesticides 31st National Pesticide Forum at the University of New Mexico. His speech can be viewed in part at www.lamontanita.coop. Beyond Pesticides urges concerned consumers to join the Ban Triclosan Campaign and sign the pledge to stop using triclosan today. Read the label of personal care products in order to avoid those containing triclosan. Encourage your local schools, government agencies, and local businesses to use their buying power to go triclosan-free. Urge your municipality, school, or company to adopt the model resolution that commits to not procuring or using products containing triclosan. To learn more about triclosan, join the ban triclosan campaign and sign the pledge: Please visit Beyond Pesticides’ Antibacterial page at www.beyondpesticides.org.

FOOD HABITS: GOOD BY ROBIN SEYDEL With obesity and diabetes at epidemic levels instilling balanced food habits at a young age is of paramount importance for good health throughout life. As parents or grandparents we have a lot of power in the creation of healthy food habits. Modeling balance is probably the most important aspect. What you choose to bring into your home, what you choose to eat on a daily basis will have a long lasting effect. Create a pattern of good home cooked food as the daily expectation. Model moderation, lowered fat, sugar and salt use. This doesn’t mean that a pizza night, or occasionally using fast or processed food is unacceptable.

FOR LIFE

It’s important not to make junk food a reward or a special treat; just something you do now and again when other options are not available. Make rewards real rewards, a favorite dish cooked at home, special time spent together in a favorite activity or other meaningful experiences. It’s easier than you think. Making the commitment and getting started are the hardest parts. Is it more costly? Not if you weigh in the costs of health care for cardiovascular disease, obesity or diabetes or endless rounds of antibiotics for ear infections into the equation.

healthy eating

Carrots &

GARLIC

August 2013 5

simple foods, fabulous

FLAVORS

ARI LEVAUX arlic loves carrots, carrots love them back, and I love them together, in the garden and on the table. They're both root vegetables, which we tend to think more about in winter than summer, but are in season right now. Here are three simple recipes that document this friendship, in salad, soup, and the wonderful, intoxicating orange love paste known as carrot mayonnaise.

Both garlic and carrots have long storage lives, making it possible to eat them from your own garden all year long. But their flavors vary, depending on the time of year, which could, if you're the sensitive type, influence what you do with them. Freshly harvested garlic has more zing than cured garlic, but summer carrots are less sweet than when they are harvested in fall, after a few frosts. This makes the aforementioned salad less advisable in summer, especially given the many leafy salad options that are available. But in winter, when the carrots are sweet and the fresh (local) greens are long gone, shredded carrot and garlic salad is more likely to hit the spot. In Brazil, my life was changed with a single dollop of carrot mayonnaise. It was followed by another dollop. And another. As carrot mayo contains no eggs it's not true mayonnaise, which means that sworn mayo-phobes might enjoy it. But since it can be deliciously applied to almost any savory dish, I

mayo is blended, season with salt, and blend again. Your carrot mayo is now ready. In addition to its utility as either condiment or main dish, carrot mayo can also be used as an ingredient in more complex meals, such as this Indian-style recipe for garlic, ginger and carrot soup. Make carrot mayo as above, but with no oregano or marjoram. Meanwhile, slowly caramelize one sliced onion in oil, along with two chopped garlic cloves and a cubic inch of ginger, chopped. When the onions are browned and sweet, stir in a halfteaspoon of turmeric or curry powder, and kill the heat. Add the contents of the pan to the blender, along with a cup of water and your carrot mayo, and blend until smooth. Milk or cream can also be substituted for some of the water if you wish.

Carrots and garlic are cultivated and enjoyed the world over, and there are countless dishes containing both. I'll never forget a simple salad of shredded carrots with garlic that was served alongside fried trout in a cozy cabin in Siberia one February. Sweet, spicy and earthy, it was a welcome taste of fresh vegetables in the dead of winter. It was served plain, but I like it with a dressing of soy sauce, sesame oil, olive oil, and cider vinegar.

DELICIOUS ANY TIME OF THE YEAR

believe it deserves honorary mayo status. In any case, carrot mayonnaise is what they called it in Brazil, which happens to be a place where the people really understand mayonnaise. Nothing more than garlic, carrots, oil and seasonings, carrot mayo is very simple, yet very satisfying. It can serve as a spread, dip, condiment, side dish or main course. And while the flavor will change between summer and winter, it's always delicious. To make carrot mayo, begin by slicing carrots into quarter-inch rounds until you have four cups worth. Bake them at 350째 F, stirring occasionally, until they're tender and lightly browned; about 30 to 45 minutes. They can also be steamed instead of baked, for a milder, less complex flavor. Allow the carrots to cool. Meanwhile, add a quarter cup of olive oil to a blender, along with one or more cloves of garlic, depending on your taste. If you wish, include some herbs like oregano or marjoram. Blend until the garlic is fully pureed. As soon as the carrot chunks are cool enough to work with, add them to the blender and blend until smooth, adding another half-cup or so of olive oil so that it blends smoothly. If the carrot chunks are still a bit hot when you add them to the blender they will mellow the raw garlic, which may or may not be a good thing depending on your taste. When the

Depending on the season or your personal preference, this soup can be served hot or cold. For hot soup, pour it back into a pan and reheat, adding more liquid if necessary. If serving it cold, another cup of water will be necessary, because it will thicken as it cools into a variation of carrot mayo. Of course, ending up with ginger and onion carrot mayo is cool too! Carrots and garlic get along in the garden as well as the kitchen. Every spring I scatter carrot seeds between the rows of the garlic I planted the previous fall. The leafy carrot foliage spreads out among the spindly garlic plants, crowding out the weeds and shading the ground, which helps the soil retain moisture. The carrots stay on the small side until the garlic is harvested in early summer. After that, they take over and grow into honkers. To grow garlic and carrots together is a horticultural multi-task in time and space. Garlic and carrot planting time will be here before we know it!

CO OPkids

what do kids like to eat?! some healthy ideas for finicky eaters

kicks with snacks on sticks! Fruit or Veggie Kebabs

You can put most anything on a stick. Cut up fruit. Arrange it by color. SKEWER IT! Blueberry, banana, raspberry, kiwi, watermelon, pineapple, strawberry. It’s a rainbow! VEGGIES, TOO! Orange winter squash, green zuchini, a dash of red tomatoes, whole or cut in quarters

Frozen Yogurt Fruit Pops Yum-a-licious! Thick Greek Yogurt works best. In a bowl combine yogurt and honey (optional). Place bowl in freezer for 5 minutes to thinken up. Slice fruit in pieces to fit on a stick. Keep strawberries whole. Dip fruit into yogurt. Using a spoon helps spread the yogurt over the fruit. Sprinkle a topping like chopped nuts. Place the dipped fruit pops on a baking sheet covered with waxed paper and place in the freezer for 2 hours or until yogurt is frozen.

eat your vegetables? color it FUN! A single beet can deliver up to 22 percent of the RDA for folate, as well as lots of fiber, vitamins (including C), minerals, and antioxidants. This fuchsia tzatziki is a fun and colorful way to encourage kids to EAT THEIR VEGGIES!

Fuchsia Tzatziki 1/2 teaspoon sea salt 2 tsp fresh squeezed lemon juice 2 cups steamed beets, shredded 2 cups thick Greek yogurt 1 tsp lemon zest 2 TBs minced parsley (optional) 1/2 tsp fresh ground pepper 2 TBs sriracha (optional) 2 lg cloves garlic, CRUSHED (optional)

To steam the beets, preheat the oven to 350 degrees. Wash beets, and trim the greens. Set in a small oven-proof dish, fill with 1/8” water, cover with foil, and bake for roughly 40 minutes, or until the beets are easily pierced with a fork. Remove from oven, peel the skin under cold running water, and trim ends. Shred, and set aside. Combine the garlic and salt in a mortar, and mash with the pestle. Add the lemon juice and set aside for 10 minutes. Meanwhile, combine the beets, yogurt, zest, parsley, and ground pepper. Stir in the garlic mixture, and sriracha if using. Cover and refrigerate for a half hour.

shape it up! cut it up! Getting kids to try new foods is a huge challenge for many parents. Take sandwiches from square to a fun new shape. Oversized cookies cutters can turn any food into some thing fun. Did you ever try a sandwich that had been butterflied or cut into stars? Somehow it tastes better!

Peanut Butter-Banana Spirals Give the classic peanut butter sandwich a twist by rolling up a whole wheat tortilla instead of serving on bread. These bite-sized spirals are good for little hearts because they provide heart-healthy monounsaturated fat from the peanut butter, potassium from the banana, and fiber from the wheat germ.

Combine peanut butter and yogurt, stirring until smooth. Drizzle 1 TB orange juice over bananas; toss gently to coat. Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border. Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture. Combine wheat germ and cinnamon; sprinkle evenly over banana slices. Roll up. Slice each roll into 6 pieces.

bite-sized goodies! just for grins What child wouldn’t LOVE a giant meatball! MEATBALL MUFFINS?!! Not a contradiction interms—sure to make kids of all ages giggle. Mold your favorite veggie or meatloaf mixture into muffin tins for a perfectly proportioned main attraction.

Dinner “Meat” Loaf Muffins Load your meat, tofu or tempeh with finely chopped carrots and onions and other veggies from our local selection of produce to provide extra minerals and antioxidants. Use our grass fed extra lean ground beef to keep the calories and fat low while providing high quality protein. Oil muffin tin. Bake precooked meat & veggies until warm.

Pizza Muffins Try it with pizza fixings, too! Cut whole wheat tortillas to size. Place down inside oiled muffin tin. Fill with favorite combination of tomato sauce, basil, cheese, veggies, ect... Bake until warm and melted. YUM!

For more fun ideas and specials: download our Mobile App. Go to www.lamontanita.coop

co-op news

August 2013 6

CO-OP BOARD

RUN for the Co-op

BOARD! I

FROM YOUR BOARD OF DIRECTORS t’s almost time to file Board nomination applications and those of us who work on new Board member recruitment have noticed a recurring theme in our solicitations: La Montanita Board service is not what you may think. Consider the observations of Board member Jake Garrity: “Although I've been on a previous board, my year and a half on La Montanita's board has been somewhat different. When I decided to participate in the election as a new board member I suffered under the misconception that La Montanita's board had something to do with the nuts and bolts of the overall business operation. This impression was quickly cleared up. In my first year and a half I've come to realize that as a member of the board our main purpose is to peer into the future in order to prepare the Co-op for the direction desired by its members. In addition, I've also come to recognize the institutional history of some of our board members and to take advantage of this as far as perspective and direction. Finally, as the only board member from Gallup, I believe it is important to give a voice on the board in representing La Montanita's smallest community.”

ELECTIONS

reviews management’s work by examining performance reports and comparing them to policy standards we have established. The board governs by declaring, through its policies, the results it wants and the actions it wants the general manager to avoid while achieving those results. Only by reviewing and adjusting these boundaries do we adjust the direction of the Co-op.

CO-OP YOU OWN IT

Over the years, we’ve found that clarifying the Board’s role is crucial to identifying nominees who can participate constructively in Co-op governance. Each year the Co-op holds elections for 3 of its 9 directors, with terms running for 3 years. As elected representatives of the 12,000 plus member/owners, the Board’s job is to provide strategic vision and ensure the Co-op’s longterm stability and success. The Co-op is a 30 million dollar a year operation with five stores: three in Albuquerque, one in Gallup and one in Santa Fe. Albuquerque is also the site of the Cooperative Distribution Center (CDC), which is our Foodshed warehouse, serving producers, processors and retailers throughout our region. Later this year, we will be opening a new store on the west side. We are pleased to say that all of the Co-op’s units continue to grow and improve in performance. Finally, our many public outreach programs bring people together and strengthen our communities. For the second year we will be utilizing electronic voting instead of mailing out paper ballots. Primary members who are interested in voting electronically should submit an email address to the information desk at any of our stores in order to receive election login information. Email addresses will remain confidential and will be used only for election purposes. Primary members who wish to fill out paper ballots may obtain them from the information desk at our store locations between November 1 and November 14. VERY IMPORTANT: blank ballots will not be mailed out, so if you want to vote with a paper ballot, you must get one from an information desk. Why Run for the Board? The board’s work requires discipline and creativity. We govern by means of a framework called Policy Governance. At our monthly meetings, the board

We leave day-to-day operational details to the general manager and his team (those are the people you see every day as a shopper); we keep tabs on the stores on a monthly basis through formal reporting. Very importantly, we spend almost half our meeting time studying our world, learning about our owners’ needs, and imagining the future. Betsy Van Leit has served several terms as a Board member and does a fine job of elucidating the Board’s role here: “Serving on the Board of Directors is hard work and also very inspiring. Our job is to try to discern how best to really live up to the Co-op's values and vision. This requires asking good questions, studying trends, engaging in respectful and thoughtful discussion, and sometimes making difficult decisions. I think that all of us take our responsibility very seriously, and I'm honored to be part of it all.” Overall, board members are expected to spend the equivalent of about three hours a week on board duties, including committee work, trainings, workshops and other meetings and activities. In exchange, board members are compensated with an annual stipend of $1,800. The Secretary receives $2,700 and the President receives $3,600. Board members are expected to serve the full three-year term to which they are elected. Consistent with our governance approach, the qualifications we seek are somewhat different from those of other boards. While it is customary for boards to attract prospective members with management-related skills, our approach is different. Our comprehensive policies and the management reporting that is required for them

Watch for information on the electronic voting process in upcoming Co-op Connection issues.

• First and foremost, be dedicated to the well-being of the Co-op and its owners. • Have a propensity to think in terms of systems and context. • Be honest and have independent judgment, courage, and good faith. • Be able and eager to deal with values, vision and the long term. • Be willing and able to participate assertively in discussions and abide by board decisions and the intent of established policies. • Be comfortable operating in a group decision making environment, sharing power in a group process, and delegating areas of decision making to others. To better understand how these characteristics play out, we encourage prospective candidates to attend monthly board meetings. They are always on the third Tuesday of each month, starting at 5:30pm. Location is the Immanuel Presbyterian Church, directly across the street from the Nob Hill store. Dinner is served to all attending, starting a little before 5:30pm. Nominations started July 20, 2013, and end on August 20. Candidate applications were available starting July 20, as paper copies from the information desk and electronically from the Co-op’s website. TO QUALIFY AS A CANDIDATE, YOU MUST HAVE BEEN A MEMBER FOR AT LEAST 4 MONTHS PRIOR TO THE START OF ELECTIONS, (THAT MEANS BEING A MEMBER SINCE JULY 1, FOR THIS YEAR), AND YOU MUST RETURN YOUR COMPLETED APPLICATION BY AUGUST 20. Board elections will be held from November 1 through November 14. Our annual meeting and celebration will be held on Saturday, October 12, at a soon-to-be-announced location. Candidates are encouraged to attend this meeting to have the opportunity to address members regarding their candidacy. As we have done in the last few years, the board will offer a list of candidates it feels are qualified to serve. Full information about this process will be included in the candidate packet. IF YOU HAVE ANY QUESTIONS, CONTACT US AT bod@lamontanita.coop, or contact MARSHALL KOVITZ, Chairperson of the Nominations and Elections Committee, at 256-1241.

membership is

BOARD elections CALENDAR NOMINATIONS CLOSE: August 20 ANNUAL MEMBERSHIP MEETING: October 12: Candidates introduce themselves to attendees. BOARD ELECTIONS: November 1 - November 14

allow the board to simultaneously ensure successful Co-op performance and still focus on the bigger picture we mentioned earlier. To help keep the board on this path, here’s what we are looking for in a candidate:

OWNERSHIP!

MARY’S CHICKENS! Non-GMO Project Verified MEAT DEPARTMENT SPOTLIGHT

a Montanita Co-op is pleased to offer Mary’s Non-GMO Verified Free Range, and Certified Organic Chicken. Mary Pitman, having studied nutrition for over 20 years, reads the ingredients of every food product that she buys and wants to provide the very best chicken for her family and customers. She realized the importance of finding foods that contain only natural ingredients when she became aware of her own body's adverse reaction to foods containing sugars, preservatives and food additives. Mary's Free Range Chickens are produced by Pitman Farms, a family owned business that has been raising poultry for three generations. Don Pitman began raising free-range turkeys and chickens in 1954. His son, Rick, continued to raise turkeys and named the business after his wife, Mary. Their son, David, continued the family tradition of raising chickens. The Pitman family is pleased to be the first free range chicken farm to be certified GMO free by the Non-GMO Project Verified. Mary's Free Range Chickens grow naturally with plenty of open space in a humane manner as they roam in a stress-

free environment that is four times the size of the average commercial ranch. Because of cleaner living quarters, a healthier and happier chicken is produced having a better taste. When not out foraging on the range, Mary’s chickens are fed a NonGMO Project Verified Vegetarian Diet; NO Genetically Modified Organisms or synthetic amino acids are used. Mary’s chickens are cooled with a state of the art “Air Chill” system. Air Chill helps inhibit the spread of bacteria by keeping all of the chickens independent, and saves 30,000 gallons of chlorinated water every day! The air chilled method produces a better tasting chicken. With no water added, the air chilled method keeps the "real" chicken flavor and juices. No water is absorbed, so you get the natural flavor of chicken. GREAT FOR GRILLING! Look for Mary’s Non-GMO Project Verified Free Range and Certified Organic Chickens in all Co-op Meat Departments.

COMMUNITY OWNERSHIP Sante Fe Co-op members are planning a book club related to community and worker-owned businesses in New Mexico. Meetings will be open to everyone! We're considering works like Gar Alperovitz's America Beyond Capitalism and Richard Wolff's Democracy At Work to start us off. Suggestions for further readings are needed! We'll start sometime near the end of summer or early fall (August/September). We're hoping that the discussion group will lead to further actions and organi-

zation efforts to build a community owned economy in the state and beyond. The format isn't fixed yet (we're considering meeting for an hour in the new Community Room at the Santa Fe location, every other week, 2 chapters per meeting) and we're soliciting interest from folks who are willing to help organize and moderate the discussions. Contact Mark at markwayne1969@gmail.com, or call 505-428-0451 for discounted copies of America Beyond Capitalism.B

READING AND DISCUSSION GROUP FORMING

co-op news

August 2013 7

THE INSIDE

few weeks ago I received notice that one of my favorite restaurants in my hometown of Johnson City, Tennessee had been sold. While my visits to my hometown have decreased over the years, now usually just one time a year, I always enjoy my visits to this local eatery. This small restaurant served southern barbeque and all the associated fixings and the best sweet tea in the city. This restaurant was owned by Tom Carr. Tom was an interesting fellow who during his lifetime sold real estate, owned a pizza restaurant, a night club and was involved with local government and the University of Tennessee. However, Tom’s claim to fame was this small barbeque restaurant. Tom was quick to admit that he was not a great cook, not a good kitchen manager and did not ring up the sale; he hired staff for those tasks. Tom was not personally in the restaurant business, he was in the being nice business. Seven days a week during the lunch rush, his busiest time, Tom would greet every customer that came in with a handshake and a smile, he would tell you it was good to see you, and ask how you were. He was quick to help parents with small children and always had a pocket full of Tootsie Rolls to give to the kids. It didn’t matter if you were a professional business person, college professor

SCOOP

or just some guy who worked at a local grocery store. If you didn’t agree with the work he did in local government or the university it didn’t matter, you always felt welcome. My favorite memory of Tom was when he had a knee replacement just before I moved to Albuquerque. He and I were members of the same health club. Tom would go have his physical therapy treatments during the day and come to gym to do therapy himself at night just to get better sooner so he could go back to work. The last time I saw Tom was last December. It was a snowy afternoon a few days after Christmas but Tom was on the job as usual greeting customers, I felt like I was seeing an old friend. Tom has earned the right to slow down and I hope the new owners carry on the tradition that Tom worked so hard to establish. I’ve learned from Tom the power of a kind word and that how we treat others can make a not so happy day much better. We strive for this type of service every day at La Montanita. I’m sure we don’t succeed all the time, but the goal will never change.

August Calendar

of Events 8/20 Board Candidate Nominations Deadline! 8/20 BOD Meeting, Immanuel Church, 5:30pm 8/26 Member Engagement Committee

GET BACK to SCHOOL DEALS on HEALTHY BROWN BAG FOODS!

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.

Please contact me anytime at terryb@lamontani ta.coop or at 505-217-2020. Thanks for your continued support of our co-op. -TERRY B

Premium Compost

THE CARRASCO FAMILY:

PRODUCE UPDATE

• Our locally made Premium Compost is approved for use on Certified Organic Farms and Gardens.

A FARMING TRADITION

Topsoil Blend

BY LEAH VIENS-GORDON, NOB HILL PRODUCE ASSISTANT TEAM LEADER grew up in Belen when it was still like the Old West,” recounted farmer Rhonda Carrasco. “I remember my grandma telling me that there were no farmers’ markets, so she and my grandpa would set up a little stand and sell their produce on the side of the road.” Lucky for her, today La Montanita strives to support and strengthen local, small to medium sized businesses. The Carrascos, who have turned a half acre of their backyard into an edible landscape, are able to carry on many of their rich, family traditions without the difficulties their grandparents experienced in finding a venue that features their homegrown delights.

• A variety of decorative and functional mulches.

“I

The Carrasco family makes a regular pilgrimage to the Co-op, most recently to unload two overflowing baskets of this year's first local squash; with varieties ranging from bright Gold Bars and Patty Pans, to pale, speckled Eight Balls and the long, thin, pastel yellow Zephyrs with their precious green blossom ends. Rhonda and Raymond are genuinely friendly, which makes them a delight to work with. On that day, they were joined by one of their four children, Jessica who is six, whose unique hair color is like the warm, bronze skin of a Pluot. More than being excited about and grateful for this beautiful produce, the Co-op supports the grounded family life and ecological balance achieved by farmers like the Carrascos. The Carrascos children are home schooled and growing up on a farm with all the life experiences that go along with it. Rhonda explained, “This is what we do as a family to live and the kids totally understand that;” illuminating a gap in education parents and activists have been struggling to bridge for years. I could hear a smile in her voice when she said, “The little ones love to pick cherry tomatoes off the vine.”

Following in the footsteps of an age old New Mexican tradition, the Carrascos have dug mini acequias alongside each bed to utilize water from their well. “That's how we've done it in New Mexico since I was a kid,” Rhonda reminisced. Rhonda explained that they have laid down straw to avoid excessive watering. “But we didn't mulch the squash, because my husband told me that the bugs would love to hide under there.” She laughed, narrating her husband's declaration of war on the legions of determined squash bugs. There is something redemptive about a farmer's labor, as if its toil imbues the taste of food with extra satisfaction for the eater. The Carrascos’ Belen community bears witness to their hard work and dedication to their farm. Enlisting the help of their 14-year-old daughter, Savannah, who loves to be inside on the computer, the Carrascos have jumped on the Facebook bandwagon, welcoming a wider audience. Their photos and posts share the natural cycles of the farm's beauty with children planting seedlings in the field, the great promise of blossoms and even the wilting casualties of a squash beetle clash. This is the Carrascos' fourth year selling to the Coop and, “You could say that our passion became our work and our livelihood.” Years ago, they watched their vegetables neatly placed into a basket with their family's name on it, and they realized they weren't selling to a “regular store.” As members of a community fostered by La Montanita, the fruits of their labor are now available for all of us to enjoy. Look for Carrasco Family Farm squash and other vegetables in the Nob Hill produce Department or on facebook at CarrascoFamilyFarm.

Looking for Land... The veteran Farmer Project is looking to expand our operation.

THE BIG

L ATC H O N! 10:30AM august 3 BREAST FEEDING EVENT!

Come together with other women to help educate the community about the importance of breastfeeding. Locally sponsored by Inspired Birth and Families. For more information www.Inspired ABQ.com or look for them on Face book.

1/2 to 4 acres w/ an agricultural well in Albuquerque area 3-5 year land use agreement w/option to renew Must be able to install a hoop house If you have property to put into production, please contact Robin Seydel robins@lamontanita.coop or 505-217-2027

• Ready for planting in raised beds or flower pots!

Mulch Foodwaste Recycling • Albuquerque’s only restaurant foodwaste recycling pick up service

Greenwaste Recycling • Bring your Yardwaste to us and keep it out of the Dump!

9008 Bates Rd. SE Open Tues. through Sat. 8am to 4pm Please come down and see us • www.soilutions.net

yogurt

dishes

August 2013 10 The following three recipes offer great options for a weekend brunch. Serve with a large fruit salad, your favorite breakfast sausage or bacon, and a cup of fresh brewed coffee.

Bon appétit! Freanna

Yoghurt Come check us out and see what we’re about!

Peach French Toast Bake

Yoghurt is an amazing staple and can make almost any dish more delicious. To celebrate success in helping local producers succeed, we’re focusing this month’s recipe column on recipes you can make with Freanna Plain Yoghurt. These recipes span breakfast, lunch and dinner. They also incorporate great summer seasonal ingredients. Bon appétit! Sjierkje’s Favorite This simple and filling breakfast is a great way to start your day. 1 cup Freanna Plain Yoghurt 1/4 cup rolled oats 1/4 cup warm water 1 teaspoon chia seeds Handful raisins For Garnish Pinch cinnamon 1/2 tablespoon agave syrup 1 tablespoon maple syrup 1/2 cup of your favorite fresh fruit, chopped Large pinch coconut flakes Combine rolled oats, chia seeds, raisins and warm water, then allow to sit for 15 minutes. Add yoghurt, then garnish with spices, fresh fruit and coconut flakes.

the

delectable peach

1 1/2 cups Freanna Plain Yoghurt 1 tablespoon butter 1 large whole-wheat baguette 4 large eggs, 4 large egg whites 1 cup nonfat milk 1 teaspoon vanilla extract 5 cups fresh peaches, peeled and sliced 2 tablespoons firmly packed brown sugar 1/4 teaspoon ground cinnamon 3/4 cup pure maple syrup Butter a 9- x 13-inch deep baking pan. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan. In a medium bowl, whisk together the whole eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread, them sprinkle with brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350° F. Uncover the dish and bake until slightly puffed and golden brown— about 40 minutes. Top with yoghurt, drizzle with maple syrup and sprinkle with cinnamon. Fluffy Yoghurt Scrambled Eggs 1 1/2 cups Freanna Plain Yoghurt 6 eggs 1/2 teaspoon sea salt 2 tablespoons butter In a bowl stir together eggs, yoghurt and salt. In a skillet over medium low heat melt butter. When the butter begins to bubble, but before it browns, add the egg mixture. As the eggs begin to bubble and thicken use a spatula to turn them over gently. Do not stir. Be careful not to overcook, usually 2 to 3 minutes is long enough; eggs should still appear moist. Garnish with fresh seasonal herbs like chives, cilantro, basil or parsley. Turkish Eggs 1/4 cup Freanna Plain Yoghurt 1 large garlic clove, finely chopped 1 tablespoon white wine vinegar or apple cider vinegar 1 egg 2 tablespoons unsalted butter 1 tablespoon finely chopped parsley 1/2 teaspoon paprika Pinch of red pepper flakes or red chile powder Pinch of salt Stir yoghurt and garlic together, spread on a plate and set aside.

yogurt

dishes

Fill a skillet or a small pot with 2 to 3 inches of water. Add vinegar and bring to a light simmer. Very gently slide the egg into the simmering water. Cook the egg undisturbed for 2 to 4 minutes until the egg white is cooked. If the egg has stuck to the bottom, first use a plastic spatula to loosen it, then lift the egg from the water with a slotted spoon. Place the egg on top of the yoghurt. Over medium heat, melt the butter and add parsley, paprika, red pepper flakes and salt. Turn off the heat when the butter begins to sizzle and brown. Drizzle the butter sauce over the egg and yoghurt. Garnish with fresh parsley and serve. These two recipes make for a great lunch. Both can be made in anticipation of several meals for the week.

August 2013 11 nade, then cover and refrigerate for at least an hour and up to 24 hours. To make the tzatziki, line a mesh strainer with a double thickness of damp cheesecloth. Fill with the yoghurt and set the sieve over a bowl. Refrigerate for 2 to 3 hours or until the yoghurt is about half its original volume (this is how you make Greek style yoghurt.) Shred cucumbers into a colander, sprinkle generously with salt and allow to sweat over a bowl or the sink for about 30 minutes. Rinse and shake off excess water. In a medium bowl combine all ingredients and stir until incorporated. To prepare the gyros, in a frying pan on medium high heat with a tablespoon of olive oil, sauté the chicken until cooked through, adding salt and pepper to taste. Set aside for about 10 minutes after cooking to rest before cutting into strips.

Chunky Waldorf Chicken Salad Salad 2 1/2 pounds roasted chicken, diced 1 large Granny Smith apple, diced 2 celery stalks, cut diagonally 1 small green pepper, diced 1 cup seedless red grapes, halved 1/2 cup walnuts, chopped 1 cup seedless raisins Dressing 1/2 cup Freanna Plain Yoghurt 1/4 cup orange juice 3 tablespoons olive oil Pinch of salt Pinch of nutmeg Combine all salad ingredients in a large bowl. In a separate small bowl beat together salad dressing ingredients. Pour the dressing over salad and toss until well combined. Serve in Romaine boats or on your favorite crusty bread. Chicken Gyros Gyros 3 tablespoons Freanna Plain Yoghurt 1 1/4 pounds skinless, boneless chicken 4 cloves garlic, finely chopped Juice of one lemon 2 teaspoons red wine vinegar 2 tablespoons extra virgin olive oil 1 tablespoon fresh oregano, finely chopped Salt and pepper to taste 4 pitas Sliced tomatoes Sliced onions Tzatziki Tzatziki 1 1/4 cup Freanna Plain Yoghurt 2 cups large cucumbers, peeled, seeded and shredded 1 or 2 garlic cloves finely chopped 1 teaspoon lemon juice 1 tablespoon fresh dill, finely chopped 1 teaspoon olive oil Salt and pepper to taste Whisk together garlic, lemon juice, vinegar, oil, yoghurt and oregano in a small bowl. Add the chicken and toss to completely coat in the mari-

zunimtn@wildblue.net Teach and share your gifts; learn different healing modalities; connect with friends.

Zuni Mountain

Sanctuary Shamans’ gathering

august 17-25

Heat pitas, then fill with chicken, tomatoes, onions and top with tzatziki. Garnish with fresh parsley or basil and serve. Finally, for dinner, this recipe will impress guests or please a hungry family. Spice-crusted Roast Pork Tenderloin 1/4 cup Freanna Plain Yoghurt 4 teaspoons extra-virgin olive oil: more as needed for baking usual 2 cloves garlic, finely chopped 1 tablespoon Dijon mustard Two 1 to 1 1/2 pound pork tenderloins 3/4 cup fresh breadcrumbs 1 1/2 teaspoon mustard seeds 1 1/2 teaspoon coriander seeds 1 1/2 teaspoon cumin seeds 1 1/2 teaspoon sesame seeds Salt and pepper to taste Preheat the oven to 450° F. In a small bowl combine 2 tablespoons olive oil, yoghurt, garlic, Dijon mustard and a pinch of salt and pepper. In a shallow baking dish or a plate, combine breadcrumbs, mustard, coriander, cumin, sesame seeds and a pinch of salt and pepper. Coat each tenderloin with the sauce, then roll in the breadcrumb mixture. Place both in a lightly oiled, heavy-duty baking dish. Sprinkle the remaining breadcrumb mixture over the pork, then drizzle with a few more tablespoons of olive oil. Roast the tenderloins for 10 minutes at 450° F, then reduce the oven temp to 325° F. Continue to roast for 25 to 30 minutes or until the internal temp of the meat is 140° F. Transfer the pork to a carving board and let it rest for 10 minutes before carving into 1/2-inch slices.

peaches

yogurt& frenchtoast... DIVINE

Mary Alice Cooper, MD

agua es vida the future of the

RIO GRANDE

August 2013 12

“ending the drought.” We need to start thinking and talking—and acting—in terms of a warmer and drier climate over a long period. We need to start thinking and acting in terms of drought as “the new normal.”

MICHAEL JENSEN, AMIGOS BRAVOS n June, I wrote about the growing consensus that water supplies in the Rio Grande and the Colorado River (which supplies San Juan Chama Project water into the Rio Grande) will continue to decline through the 21st century. This declining water supply will imperil everyone who relies on the river and of course, the health of the river and its riparian corridor.

ACTION FOR

RESILIENCE

Stepping back even more, to encompass the Southwest across centuries, the evidence is clear that while the current drought is extreme in terms of human memory—with comparisons to the drought of the 1950s—what we are experiencing is actually quite similar to the climate that existed in the southwest for long periods of time. In other words, what we are calling a drought—and which is undeniably hot and dry—is actually more like the average climate for the region. The one thing that is really different is that there are a lot more people living here now, placing far greater burdens on limited water supplies. That means that the “problem” is not with the climate or the rivers, it’s with us. We need to take responsibility for our impacts on the land and water and find ways that allow people and rivers to live together in a hot, dry climate. The first thing that needs to be done, then, is to stop talking about “drought,” which leads, inevitably, to talking about the monsoon

SANTA FE WATERSHED ASSOCIATION

HIKING THE ’SHED

stablished in 1999, the Santa Fe Watershed Association (SFWA) works to return the Santa Fe River to a living river, from Lake Peak to the Rio Grande, balancing human uses with natural resource protection within the rivers watershed. In an effort to create a sense of responsibility and common interest among all residents of the watershed, the SFWA is pleased to offer a series of monthly hikes through the Upper Santa Fe Watershed area. The hikes are scheduled on Aug. 21, Sept. 20 and Oct. 19.

It should be clear by now that the river and the riparian corridor, the Bosque, cannot survive with minimum flow targets. Not only are those levels not sufficient to maintain a healthy river and Bosque under wetter conditions, they leave the river without any reserves for drier conditions, since all the other users on the river have already claimed everything above that minimum flow target. We, all of us living along the Rio Grande, are going to have to give up some of “our” water to ensure that the Rio Grande and the Bosque are capable of surviving in the new normal. That means that all of us are going to have to get by with less so the river can have more.

The situation is serious, but it is possible to find ways to adapt to or mitigate the impacts of declining river flows. The first step is to fully acknowledge what is happening. There is much talk about the fact that we are in the third year of a drought. Technically, this is true, but conditions have been getting drier for longer than that. For example, Elephant Butte Reservoir has been declining for at least ten years and winters in central New Mexico started getting milder in the mid 1990s.

mum flow targets have been set that are only supposed to ensure that there is enough water in the river for the silvery minnow and the southwestern willow flycatcher.

Right now, “rights” to water in the river are divided up—in order of seniority—among pueblo and tribal rights, acequia rights, other pre-1907 senior rights, and junior rights generally held by urban areas as the date of first use approaches present time. In times of scarcity, all rights holders want to maintain their rights, looking to those with less senior rights as having to give up their water use. However, if we can recognize that the prospect of a warmer, drier climate and a drying river is the new normal, then it should be clear that in order to have a living river and thriving communities, all of us are going to have to be prepared to give up some of “our” water so that the river can survive … which will mean that we can continue to live here, too. Another way of looking at this is to point out the obvious: in the list of rights to river water nobody thought to give the River a “right” to its own water. Under the Endangered Species Act, mini-

Closed to the public since 1932, the Upper Santa Fe Watershed has undergone a dramatic transformation during the last decade to protect the watershed and water supply. Using management tools such as mechanical thinning and prescribed burning, the City of Santa Fe and US Forest Service along with the Santa Fe Watershed Association have been working over the last several years to restore the forest. THE HIKE: A 5-mile roundtrip hike through the Nature Conservancy Santa Fe Canyon Preserve and into the Upper Santa Fe Watershed led by experts from the Santa Fe Watershed Association, the City of Santa Fe, and US Forest Service, will visit Nichols Reservoir, beaver lodges and dams, and cover topics such as the history of Santa Fe’s drinking water supply, how the reservoir systems

Of course, getting more water to the river, giving it a right to be a living river, is just the beginning. Because snowmelt and rain will likely happen out of “season” and be more erratic, we also have to change the way water is managed along the river. For example, reservoirs will have to be managed differently to keep water flowing in the river, irrigation deliveries will need to adjust, and allowing water to flow in the river will have to be formally recognized as a beneficial use of a water right. This can be done. But nothing will happen as long as we think we’re in a drought and that we can tough it out until the rains return. For more information contact michael at mjensen@amigosbravos.org.

SURVIVAL IN THE

WARMER DRIER NORMAL

NEW

work, forest thinning and healthy forest ecology, the role of beavers in our watershed, and other information about the ecology of the Santa Fe Watershed. WHERE: Hike will begin and end at the Dale Ball trail parking lot between Cerro Gordo Road near Upper Canyon Road. Each hike is limited to 20 participants. Pre-registration is required and please plan to stay for the entire hike. Due to the strict security of this area, no early departures are allowed. First come, first served, so please sign up early! To pre-register or make a donation go to www.santafewatershed.org. La Montanita Co-op is pleased to be a long term member of the Santa Fe Watershed Assocation.

AUDUBON NEW MEXICO PRESENTS SOUTHWEST WOMEN IN CONSERVATION

SEPTEMBER 27 10AM-1PM Sandra Postel Speaks on Global Water Policy

ecognizing that women are vital to the success of conservation in the Southwest, Audubon New Mexico is pleased to present Southwest Women in Conservation on September 27 at the Randall Davey Audubon Center and Sanctuary, 1800 Upper Canyon Rd. in Santa Fe. This third annual event recognizes and honors the diversity of work being done by women engaged in conservation in our region and beyond. Inspired by on-the-ground efforts, “Women in Conservation” provides the opportunity for women and men to share their interests and establish relationships and motivate all generations to value, protect and restore the health of our environment. The event features inspiring conversations, including a talk by Sandra Postel, followed by a gourmet

lunch. Sandra Postel is the director of the Global Water Policy Project. As a National Geographic Freshwater Hero, she promotes the preservation and sustainable use of the world’s freshwater. Amanda Cooper, campaign expert for progressive leaders and daughter of Senator Tom Udall, brings a personal and political perspective to conservation in the region. Amanda will help guide the conversation as we discover more about Sandra and her work, her personal motivations, and how we address today’s critical and timely water issues. FOR MORE INFORMATION, to make a reservation to attend, or to make a donation, contact Maryam Miller at 505-983-4609, ext. 24, or email her at mmiller@audubon.org, or you may go to www.nm.audubon.org.

farming & gardening THE FOOD FOREST AT THE

OPEN SPACE VISITORS

CENTER

BY MONA ANGEL AND ANNE CARPENTER ave you ever heard of a food forest garden? A food forest garden creates an ecosystem that mimics the same environment that would be found in a natural forest. A food forest is filled with edible plants providing food and valuable products for people while expanding wildlife and pollinator habitat.

The food forest is structured to work with the land and native plants instead of against them. This is a long term, largely perennial system that contains vertical layers of plants. These layers consist of a canopy of large trees, an under story of small trees and large shrubs, herbaceous perennials and evergreen plants. The bottom layer is usually ground cover. Annuals, such as vegetables and herbs, can be added to this layer. Plants are planted close together to support each other in what is called companion planting. This kind of planting yields a system that is interconnected and self-supporting. Soil nutrients offered by different plants and canopy shade are just a few important benefits this system offers in an arid climate. New Mexico is known for unpredictable weather patterns and dry conditions. A food forest garden can help address some of the challenges of our high temperature extremes and low water conditions. Planting a diversity of species helps promote soil health and attracts beneficial insects. Deep rooted perennial plants help stabilize the soil and improve access to water and nutrients for shallow-root plants. Mulch and leaf matter help to retain moisture in the soil and

mitigate high temperatures. A food forest is permanent agriculture and unlike annual farming you do not have to plant it every year. A food forest ecosystem takes less human energy to maintain – it looks after itself. For example, trees live 50-100 years compared to corn which is planted yearly. According to J. Russel Smith, author of Tree Crops: a Permanent Agriculture, “The average annual yield of corn is approximately 1,100 lbs per acre. The yield of chestnut orchards is approximately the same. Chestnuts, however, yield year in and year out for centuries. Corn ‘burns out’ the soil so rapidly that either crops on most soils cannot be planted every third year or the land must be retired from cultivation after 11 years.” This example is one illustration of how a food forest can be low maintenance and highly efficient. A food forest is an important public resource because our food system is the connection between people, health and where we get our food. Many of

August 2013 13

INTERCONNECTED, SELF SUPPORTING us have lost a connection to our food because where food is grown is removed from where we live. A food forest is beneficial because it is designed around the needs and requirements of the community and local environment. It revitalizes the idea of growing food in an arid climate by helping people learn permaculture gardening skills they can use anywhere, and especially in their own backyards. The City of Albuquerque Open Space Visitor Center is launching plans for a public food forest project. A public food forest has the power to reconnect the community to the source of their food while offering opportunities to learn how to create this system at home, at schools, or on farms. A food forest can be created on any scale, from a small backyard garden, to a field, or several acres. A selfperpetuating food forest at the Open Space Visitor Center is about rethinking public space for daily needs. The Center manages 18 acres of sustainably farmed agricultural fields dedicated to growing food for wildlife, especially the sandhill crane which winters in the middle Rio Grande. The project will be implemented on a poorly performing 1.75-acre field. The Food Forest will break ground in 2013 and will include community members, local institutions and volunteers who will work together to build and grow the food forest. The Food Forest will have accessible trails for observation of each phase of the project. HOW TO GET INVOLVED: Community members can volunteer, make a donation, attend classes or be a part of a community work day. Classes will be about food forests, soil building, mulching, hands on planting of food forest plants, fruit tree care, seed saving as well as focusing on community stewardship of public land. To find out more contact Mona Angel at: monablu@hotmail.com. SOURCE Smith, Joseph Russell. Tree Crops: A Permanent Agriculture. Washington, D.C. U.a.: Island, 1977

RESOURCES for life

ITCHY GREEN THUMB:

MARKET MATTERS

By Brett Bakker

ith the success of farmers’/growers’ markets (many of which seem to me to be mostly craft fairs but never mind), it seems everyone would like one in their “hood;”quality of life, convenience, good place to take the kids and all that. I get more than a few calls each year from folks that want to start their own. There’s a couple dozen in the state already and hey, the more the merrier, right? I don’t wanna rain on anyone’s parade (or market booth) but there are lots of things to consider but most of all this: don’t assume there are legions of farmers just waiting for you to open yours. Many of our most successful family farms already attend two or three a week. Don’t forget they need time to actually grow the stuff, too! And they most certainly have no time to limp along with your struggling new market when they can already sell most everything they grow at a well-established one. Middle of June may be when it occurs to you to drum up support and farmers but you should have planned for this months ago (like, maybe twelve months) ’cause everyone’s pretty much booked by now and trying to keep up with weeds, succession planting and figuring out where the heck their water is coming from this year. This leads to what may sound heartless but really is common sense. What have you got to offer an already busy farmer who can make more at one big market than three or four weeks at your tiny endeavor in a hot crumbling old parking lot attended by eight and a half customers? What will make them want to come to you besides your enthusiasm? A well-known and successful farmer coming to your baby market is doing you a favor.

CALL FOR

LOCAL FOOD VENDORS AND VOLUNTEERS!

Apply NOW to be part of the 2013 LOCAL FOOD FESTIVAL AND FIELD DAY, OCTOBER 13 from 11am-4pm

Then there is supply and demand! Most highquality farms can already sell their in-demand harvest so there may not be enough produce to go around. If your area of the state is already saturated with markets and all your’s has to offer is convenience for your neighbors, you may want to consider becoming part of supply (i.e., a grower) rather than just a facilitator. Can’t have more growers’ markets without more growers, right? Demand for fresh produce is pretty good these days but does your “hood” actually want what’s available? What I mean to say is, will your neighbors buy turnips, kale and daikon months before coveted tomatoes, corn and melons are in season? Do your neighbors even care about anything besides tomatoes and chile? Know your potential clientele. What else is going on at your market? Are you planning on booths of coffee, croissants and birdhouses? That may attract more people, but it will also mean fewer bucks to go into a farmer’s pocket. How are you marketing your market? Once farmers get there, it’s their job to market their stuff through displays, pricing, etc. but it’s your job to promo the market itself. Your farmers are too busy crawling out of bed at 4am and trying to make a living seven days a week to take on what is your part of the job. Finally (actually this should be the first question), ask yourself why? Why are you doing this? If you just want the accolades of your peers for starting something cool and hip, you

The Gutierrez-Hubbell House, 6029 Isleta Blvd SW. This year brings NEW GUIDELINES for vendor participation. INFO AND APPLICATION at www.localfoodnm.org. That goes to our LocalFoodNM homepage. If the specific LFF page makes more sense, you can use http://bit.ly/2013LocalFoodFest

might be in it for the wrong reason. If you want to connect market-less farms with willing customers and give people the opportunity to eat well and make a clean livelihood, you’re on the right track. Does your community need a new market? Can your community support a new market? If you’re not going to be 100% in this endeavor, don’t bother. You’ll just discourage overworked farmers and disappoint customers. This is especially important with the folks— buyers and sellers—that are new at this. Okay, okay, enough doom and gloom and discouragement. Starting markets is a good thing. Fresh food, happy farmers, satisfied customers… but go into it with your eyes (and mind) open and be ready to work just as hard as a farmer to make it a success. And that means pretty damn hard!

community

forum

NM RECYCLING

INDUSTRY ! 5,000 POISED TO ADD

JOBS

BY ENGLISH BIRD, EXECUTIVE DIRECTOR, NEW MEXICO RECYCLING COALITION any people associate recycling as something that is good for the environment. But, not many realize the number of jobs created and what a significant economic driver the recycling industry plays in our state and country. In fact, nationally the recycling industry provides more jobs than the car manufacturing industry. A general rule of thumb is that for every landfill job there could be ten recycling jobs for that same amount of material handled. The recycling industry is a $236 billion industry compared to the $45 billion waste industry.

A report released by the New Mexico Recycling Coalition (NMRC) details the estimated number of jobs in the recycling industry and predicts how many jobs could be gained through increased recycling activities. It is estimated that close to 5,000 new direct, indirect and induced jobs will be created in New Mexico when the state recycling rate reaches 34%. With recent investments and commitments made in both rural and urban areas, New Mexico is poised to meet this goal. Recycling activity is measured by the New Mexico Environment Department: Solid Waste Bureau, which calculates the state’s 2011 recycling rate at 21% of the municipal solid waste stream. That rate has witnessed a 16% average annual increase over the previous five years. If this trend continues, reaching the national average of 34% could be attained by 2015.

Jobs in recycling are created in four different sectors: collection, processing, manufacturing and reuse. First, the material must be collected. Then the material is processed at a facility for sale to the end-markets. The material then becomes part of the manufacturing sector, becoming a new product made from recycled-content material. The fourth sector is the reuse industry. The majority of jobs in the collection and reuse sectors remain in state. Jobs in the processing sector occur both in-state and out-of-state, and currently the manufacturing primarily takes place out-of-state and even out-of-country. The report uses established recycling industry job calculator formulas based on the amount of material generated in our state. It advocates for the use of solid waste rate structures using a model called Pay-As-You-Throw and solid waste bans in order to increase recycling participation and reduce solid waste creation. The rate structure adapts solid waste management fees so they function like electricity or utility billing—you pay for what you use, or in this case, for what you throw away. More than 7,000 US communities have adopted the Pay-As-You-Throw rate structure across the country, many of which have seen a 45% decrease in their overall solid waste

TRASH=

JOBS!

August 2013 14

generation with significant leaps in recycling tonnage. New Mexico currently has three communities with Pay-As-You-Throw models in place. The report was conducted as part of NMRC’s multitiered Rural Recycling Development Project funded by a Department of Energy grant. The report sheds light on the value of recycling activity as an economic driver and provides case studies of how communities can reach higher recycling rates. It also describes small-scale economic development niche business models suitable for New Mexico. To view the report, visit www.recyclenewmexico.com. Go to the NM Recycling Directory to find out what and where to recycle in your community: www.recyclenewmexico.com.

DO YOUR PART WHEN YOU SHOP THE CO-OP! REDUCE YOUR WASTE BY: • Buying less processed food • Buying in bulk • Bring your own re-usable container • Bring your own bag and donate the dime!

WESST T E C H N O L O G Y LESSONS AND LOANS LEARN IT USE IT BY JULIANNA SILVA, WESST The WESST Technology Toolkit is a program that will help New Mexico entrepreneurs effectively incorporate technology tools that will move their business to the next level. Launched by the PNM Job Growth Initiative, the essential elements of the Toolkit are technology training workshops and access to streamlined loans to help entrepreneurs incorporate technology (like hardware, software or websites) into their business. Trainings will focus on obtaining or enhancing an online presence of small businesses as well as how to effectively incorporate technology tools into your business. Sample classes include Web Marketing and Social Media, E-Commerce, Mobile Tools for Marketing and Productivity, Cyber Security, QuickBooks and Financial Tools for small businesses. TECH Trainings; LEARN IT! WESST trainings throughout the month of August will be held at their Enterprise Center in Albuquerque at 609 Broadway NE, at the corner of Broadway and Lomas. Website Marketing Trainings will incorporate a variety of topics. Class schedule includes: • Session One 8/6/13: Web Development Options This class will explore different web development

T O O L K I T:

service offerings; explain what most techsavvy people can do themselves and what probably should be handled by a professional. • Session Two 8/13/13: SEO and Content Marketing – Because SEO and content marketing—using content across the Internet to drive website traffic—are now interlinked, this class will cover not just positive SEO practices, but discuss how to link social media and blog activity to a website for maximum visibility in search engines like Google, Yahoo and Bing. • Session Three 8/20/13: E-Commerce and Monetization – This class will cover basic e-commerce; tips for streamlining web check-out processes; adding networks and revenue-sharing opportunities; and seeking out prospects for link sharing, affiliate programs and sponsored content. Please call for fee schedule. Some scholarships are available for those who income qualify. Please visit www.wesst.org to register. WESST TECH Loans: USE IT! $500 to $5,000 loans for technology purchases (hardware, software, web development) are available at a 5.5% interest rate with the ability to lower the rate if entrepreneur attends technology training classes. Short turn around; streamlined application. Please complete our Business Loan Inquiry form on www. wesst.org and specify "Tech Loan" for the purpose of the loan.

SUNDAY, Sept. 8 10-4PM

Folk

ART Festival!

We ART the PEOPLE Robinson Park (Central and 8th Street) Downtown Albuquerque, FREE!!! Festivities include a Giant Puppet Parade, over 100 arts and crafts vendors selling affordable, locally-handmade, unique creations, free art making activities with an Art Making Tent. There will be two stages with different styles of music, folk dancing, magic, performance art and food provided by a variety of local vendors. For more information contact Off Center Arts at 505-2471172 or email: adabelallen@gmail.com or go to www.off centerarts.org.

Fo l k ART FESTIVAL

forum GREEN CHILE:

community

August 2013 15 B) The law as written does not achieve its presumptive goal of reducing fraud. • Under this act, a grower, after registration, can legally call their chile by any place name in NM as long as it is grown in NM, regardless of whether it is actually grown in the location after which it is named; • Chimayo chile, which has been trademarked, is a possible exception.

labeling location of

ORIGIN BY ISAURA

ANDALUZ AND MICHAEL REED, SAVE NMSEEDS his summer, many growers selling at farmers markets and to La Montanita will only be able to refer to their chile and peppers as “local.” A new labeling law taking effect in September prohibits farmers from calling their chile and peppers by any name that references New Mexico, even if it is the name of the variety, such as Sandia, unless the grower is registered with the New Mexico Department of Agriculture (NMDA).

C) The law unnecessarily duplicates the work of the state's growers’ markets, where all produce sold must be NM grown. $175,000 was budgeted to enforce the Advertising Act last year with two employees.

D) The NMCA lobbied vigorously in opposition to the GMO labeling bill in the 2013 legislative session, arguing that it was unnecessary. Yet they want to regulate and place burdensome paperwork and verification requirements on non-industry growers, tracking every sale.

Put forth by the NM Chile Association (NMCA), this labeling law is not the same law that many Co-op members supported in the 2013 legislative session that would have provided for labeling of genetically engineered ingredients. NMCA was created in 2006, as a non-profit membership organization, to lobby for government and public funds on behalf of the chile industry. It works closely with NM State University (NMSU), directing how NMSU uses funding received from the NM State Legislature. The NMCA is the same group for whom NMSU is developing a genetically engineered chile, which potentially could include genes from chiles that have been adapted to local weather and growing conditions by traditional chile farmers for many generations. In 2011, a bill called “The NM Chile Advertising Act” was introduced and passed on behalf of the NMCA. This bill required that processors or growers of “New Mexico chile” register with the NMDA, if they refer to their peppers or product as “New Mexico chile.” New Mexico chile was defined as all types of capsicum annuum, including bell peppers, shisitos, Serranos, etc.

The net effect of this law is that lobbyists have moved into the legislative and regulatory bodies of government, and are using taxpayer money to do so. • The bills were written by the NMCA, most of whose members are not growers; • Only about 5% of the NMCA market is fresh chile, whereas virtually all local chile/peppers are sold fresh in NM; • Since the majority of NMCA members’ products are exported, they are largely not subject to the laws and regulations they have written, as they are only enforceable in NM; • This law regulates all types of capsicum annuum, including many varieties not grown or used by NMCA members.

In the 2013 legislative session, the NMCA returned with an amended version of the bill called “Expanding the Violations of the NM Chile Advertising Act.” This bill expands registration to a processor or grower who calls their chile by “…the name of any city, town, county, village, pueblo, mountain, river or other geographic feature or features located in NM in a misleading or deceptive manner that states or reasonably implies that the chile peppers are, or the product contains, NM chile, unless the chile peppers or chile peppers in the product were grown in NM.” Save New Mexico Seeds believes the NM Chile Act and amendments should be repealed for the following reasons: A) The NMCA, as an industry lobbying organization, should not be functioning as a governmental entity. It is an association for private business and has no right to determine laws that affect non-member businesses. The NMDA should not be functioning as an enforcement arm of the NMCA.

E) It uses taxpayer money to prop up the export chile industry at the expense of local viable economies. NMCA members have operations in Mexico, Texas and Arizona, but the law and monies are being used to regulate farmers who grow the NM chile eaten as a staple food here. For more information go to www.savenmseeds.org.

CHILE

by any other name would not taste as

HOT!

YOUR CO-OP WANTS

YOU !

NOMINATIONS CLOSE: August 20 ANNUAL MEMBERSHIP MEETING: October 12: Candidates introduce themselves to attendees. BOARD ELECTIONS: November 1 - November 14

BOARD ELECTIONS

Watch for information on the electronic voting process in upcoming Co-op Connection issues.

C ALENDAR