Co-op connection August 2015 by La Montanita Coop

COOKING

“We get to try new recipes and our son gets to take the lead with putting it together. The recipes are healthy, easy, and yummy!”

WITH A CO-OP COMMUNITY PARTNERSHIP

KIDS INSPIRING A LOVE OF INSPIRING A LOVE OF

the program, children easily recognize all types of vegetables: zucchini, cucumbers, kale, green onions, garlic, ginger, and even purple potatoes.

HEALTHY FOOD HEALTHY FOOD A CO OP COMMUNITY PARTNERSHIP

BY LYNN WALTERS, PHD, EXECUTIVE DIRECTOR hanks La Montañita Co-op for nine years of support! Cooking with Kids is proud to partner with La Montañita Co-op towards a healthy future for our community. We are grateful for the Coop’s generous support of Cooking with Kid’s food and nutrition education program at Gonzales Community School over the past nine years. During this time, the Co-op has donated food valued at $11,250, providing highquality ingredients for hands-on cooking classes inspired by cuisines of the world. An average of 300 Gonzales students participate in Cooking with Kids classes every year. Cooking classes are led by beloved CWK Educator Deborah Barbe, along with teachers and parent volunteers, and fruit and vegetable tastings are taught by classroom teachers. When children help prepare healthy foods, they enjoy eating them!

Deborah is “thrilled to bring Gonzales kids the lovely, organic, mostly-local produce and dry goods from La Montanita Co-op, which has the freshest, most beautiful food in town!” She has observed that after several years in

Last year, 122 parents and grandparents volunteered in CWK cooking classes in the beautiful Gonzales culinary arts classroom. The vibrant Northern New Mexico food community is also vital to our efforts. In addition to La Montañita’s generous support, local farmers and chefs visit cooking classes, sharing their skills and passion for delicious, healthy food. During 2014–2015, students prepared Cuban black beans with yellow rice, potato pancakes with homemade applesauce, minestrone with breadsticks, Ethiopian lentils with injera bread, and Japanese rice bowls. In addition, fruit and vegetable tastings encourage children to use their senses to learn about their own food preferences, and to discover that fresh fruits and vegetables make delicious snacks. We hear wonderful stories from families: “My son’s favorite dish was the minestrone soup. After he had it in class he kept asking me to please make it at home for everyone. So we went out together and bought all the ingredients. Then the next day my 2 1/2, 4, and 6 year-old kids all helped make the soup. They all loved it!” “We learn new recipes and are exposed to other culture's foods. It also helps me to know what my kids can help and/or do as far as cooking/preparing food.”

CREATING A SHARED VISION:

COMING TOGETHER TO PLAN OUR

COOPERATIVE FUTURE “Today is your day! You’re off to Great Places! You’re off and away!” -OH THE PLACES YOU’LL GO! by Dr. Seuss BY LISA BANWURTH-KUHN, FOR THE BOARD OF DIRECTORS nce upon a time the local co-operative market was the clear choice, and sometimes the only choice, for shopping for organic and natural foods. Times have changed. Our world has changed. It seems like “natural and organic” food is available everywhere, but Co-op markets continue throughout the country because some things haven’t changed. Cooperative shoppers and member-owners support small local producers and infuse local economy through local purchases. Co-ops are set apart from other stores because their programs benefit their community ownership and support the cooperative economy.

To continue to provide the resources here in New Mexico to do what we do so well in the community, we want to work together to create a clear vision of who we are and how that identity will shape our continued committment to our community’s future. So we are going to do it again! La Montañita Board of Directors and Member Outreach are hosting get-togethers to invite member-owners, community members, staff and board members to brainstorm a shared strategic vision for the future. Individuals selected from target groups (members, volunteers, staff, food producers etc.) will be personally invited to attend one of three (maybe four) Co-op Focus Cafés. But don’t you worry because all members are invited to share ideas at the largest Co-op Focus Café—

BBQ AT THE

SANTA FE

CO-OP

AUGUST 14, 11:30AM-2PM Burgers and Veggie Options!

ALL PROFITS FROM THE BBQ GO TO HELP THE

SANTA FE HORSE SHELTER The Santa Fe Horse Shelter serves as a sanctuary for New Mexico’s abandoned, abused and neglected horses. Rescued horses are rehabilitated and adopted out whenever possible to environments that support their wellbeing and future long-term care. First and foremost, they are dedicated to providing a safe, healthy environment for rescued horses. They follow up on each and every report of horse abuse or neglect they receive, disseminate information on proper horse care and make every attempt to assist individuals in the care of their horses.

DON’T MISS IT

FRI. AUG. 14 SANTA FE CO-OP

One teacher observed that “kids are making healthier choices when they eat.” Another noted, “CWK has encouraged my students to try new foods and to be respectful to others about their food choices. The program has reinforced the behavior we practice in the classroom such as cooperation, sharing and taking turns, using good manners, and being a good listener and following directions. Our CWK teacher has helped make the program fun with her engaging personality and great patience.” CWK works with children in public schools throughout Santa Fe and provides resources to families and educators across the globe. This past year, 5,000 pre-kindergarten through sixth grade students and 1,453 family volunteers participated in CWK’s unique, hands-on food and nutrition education programs. As we celebrate our 20th anniversary, we are proud of our work with these thousands of Santa Fe children and community members who have enjoyed and benefited from CWK programming. At the same time, as our funding landscape is changing dramatically, we are seeking greater support from individuals and the business community. We are incredibly appreciative of La Montañita’s leadership as a substantial community supporter. On behalf of the students, staff, and parents of Gonzales Community School, we thank you La Montañita Co-op! We are most pleased to announce that Cooking with Kids Executive Director Lynn Walters will be one of the guest speakers at our Annual Membership Gathering on Saturday, October 24th at the Santa Fe Farmers’ Market Pavilion. She will be speaking on trends in children’s food and health issues.

our Annual Membership Meeting on October 24th at the Santa Fe Farmers’ Market Pavilion in the Railyard. Everyone can have the opportunity to contribute and brainstorm. “…And then things start to happen. Don’t worry! Don’t Stew! Just go right along. You’ll start happening too!” La Montañita wants all game players to speak to who we are and where we can go in the future, and exert influence on direction of the Co-op to guide us and our community into the future. “…You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose!” Members interested in participating, contact Robin Seydel, at 217-2027 or robins@lamontanita.coop.

SAVE THE DATE SATURDAY

OCT. 24

SANTA FE FARMERS’ MARKET PAVILION

La Montanita Co-op Annual

MEMBER-OWNER

GATHERING

SANTA FE FARMERS’ MARKET PAVILION AT THE RAILYARD Enjoy a delicious local natural foods dinner with your Co-op friends and fellow owners. Participate in an exciting discussion led by Santa Fe community leaders on 21st Century trends in food, farming, health and community-owned economics and a Co-op Focus Cafe. CO-OP TURNS 40 YEARS OLD IN 2016! Over the next year, we invite you to participate in a series of community discussions to think about cooperative economics in the next 40 years. Celebrate our Co-op! WE OWN IT!

FOOD JUSTICE La Montañita Cooperative A Community-Owned Natural Foods Grocery Store Nob Hill 7am – 10pm M – Sa, 8am – 10pm Su 3500 Central SE, ABQ, NM 87106 505-265-4631 Rio Grande 7am – 10pm M – Su 2400 Rio Grande NW, ABQ, NM 87104 505-242-8800 Gallup 8am – 8pm M – Sa, 10am – 6pm Su 105 E Coal, Gallup, NM 87301 505-863-5383 Santa Fe 7am – 10pm M – Su 913 West Alameda, Santa Fe, NM 87501 505-984-2852 Grab n’ Go 8am – 6pm M – F, 11am – 4pm Sa UNM Bookstore, 2301 Central SW, ABQ, NM 87131 505-277-9586 Westside 7am – 9pm M – Su 3601 Old Airport Ave, ABQ, NM 87114 505-503-2550

August 2015 2

SANTA FE ART INSTITUTE:

EXAMINING FOOD JUSTICE THROUGH A

CREATIVE LENS F

Bromatology

Bellamy's project is a mosaic of interviews, photographs, video, and originally written poetry designed to drive an authentic cross-community conversation around our personal food histories and our collective food security. SFAI is a growing hub for social change. You can see some of the work of other residents, and find out how to support SFAI's work at www.SFAI.org. During the coming months, the Co-op Connection will publish some of Hakim’s poems from this body of work.

Cooperative Distribution Center 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2010 Administration Offices 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2001

Inspired by Ricardo Sarto

Administrative Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • Interim General Manager/Bob Tero 217-2028 bobt@lamontanita.coop • Controller/John Heckes 217-2029 johnh@lamontanita.coop • Computers/Info Technology David Varela 217-2011 tech@lamontanita.coop • Special Projects Manager/Mark Lane 259-4396 markl@lamontanita.coop • Human Resources/Sharret Rose 217-2023 hr@lamontanita.coop • Marketing/Karolyn Cannata-Winge 217-2024 kcwinge@lamontanita.coop • Membership/Robin Seydel 217-2027 robins@lamontanita.coop • CDC/MichelleFranklin 217-2010 mf@lamontanita.coop

“I had been cooking since I was seven years old, and I’ve often thought about all the different things we entertain in life as being mainstays or alternatives. And I felt that the cooking would always be one of my mainstays, because it allows you creative flexibility. You have an opportunity to expand your knowledge of good food as opposed to something that shouldn’t be called food, technically. “

ARE YOU

Store Team Leaders: • Valerie Smith/Nob Hill 265-4631 valeries@lamontanita.coop • John Mullé/Rio Grande 242-8800 jm@lamontanita.coop • William Prokopiak/Santa Fe 984-2852 willpro@lamontanita.coop • John Philpott/Gallup 575-863-5383 john.philpott@lamontanita.coop • Joe Phy/Westside 505-503-2550 josephp@lamontanita.coop

just out here trying to turn this sunlight into food. Still...

SHIVA COMES TO

ALBUQUERQUE

OCT. 13

SAVE THE DATE

Membership Costs: $15 for 1 year/ $200 Lifetime Membership + tax 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: JR Riegel • Editorial Assistant: JR Riegel j.riegel@lamontanita.coop 217-2016 • Editorial Intern: Katherine Mullé • Printing: Vanguard Press Membership information is available at all six 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. Email the Managing Editor, robins@lamontanita.coop

CO-OP

YOU OWN IT

II. Still under watered. Still under armor. Still putting food on the table. Still putting tables in the projects. Still pretending plants are people. Still pretending plants aren’t people. Still pretending life hasn’t outlived us, turning paleo plants in to dishes so we are literally having “time” for dinner. Still pretending We weren’t one cell at one time too. Still saliva. Still stomach. Still sattvic. Still soul food. Still communion juice Still science. Still eating right. Still eating light Still drinking ‘shine Still drinking time Still...

VANDANA

Co-op Board of Directors: email: bod@lamontanita.coop • President: Ariana Marchello • Secretary: Marshall Kovitz • Lisa Banwarth-Kuhn • James Esqueda • Jessica Rowland • Rosemary Romero • Tracy Sprouls • Tammy Parker

I. Used to be underwater, too. Used to be dirt. Used to be soil. Used to be ocean Floor before climate change. Used to be bacteria. Used to be cell division. Used to be Eden, all veggie, no ribs. Used to be apples before Adam. Used to be apples, metaphor “Atom.” Used to be religion, not “diet.” Used to be vessel, temple, pyramid before food pyramids. Used to be holy. Used to be prey, Used to be food, used to be food too. Used to be grace. Used to be sacred. Used to be sacrament, sensual, savory. Used to be slavery. Used to be farmers. Used to be evolving. Used to the sunlight Used to the product.

rom July 2014 through June 2015, the Santa Fe Art Institute (SFAI) encouraged creative minds to come together and examine the territory of food justice. In their inaugural theme, they asked artists: how can we use diverse creative practices to confront inherent social, cultural and economic problems in our food system; bring together insights from creative fields, environmental sciences, sustainable agriculture, critical theory, and food studies to have local, national, and international impact? Hakim Bellamy Inaugural Poet Laureate of Albuquerque, New Mexico (2012–2014), Founder & CEO of Beyond Poetry LLC and Co-op memberowner is an alumnus of SFAI’s Food Justice Residency Program. Over the past year, SFAI has hosted 36 artists, developing artistic solutions to some of the most pressing social issues of our time.

BY GREGORY GOULD rofessor Bruce Milne, through the auspices of the UNM Sustainability Studies Program, seeks to change the New Mexico landscape by co-creating “Abundance” with like-minded people. To that end, the Sustainability Studies Program is hosting Vandana Shiva’s visit to Albuquerque, October 13th, in the UNM Student Union Ballroom C, from 4:30pm to 8:30pm.

Dr. Shiva is a prominent global figure in the realm of food sovereignty, bio-diversity, seed preservation, democracy and the rights of women and all people. She is the author of over 20 books whose titles alone demonstrate her interests in the fate of the planet, its people and its resources. They include: Water Wars: privatization, pollution and profit; Biopiracy: the plunder of nature and knowledge; Sacred Seed; Earth Democracy: justice, sustainability and peace; Monocultures of the Mind: perspectives on biodiversity and biotechnology; Soil Not Oil: environmental justice in an age of climate crisis. Dr. Shiva has been called an eco-saint. For those who are familiar with her work, that is a fine description. Unfortunately for the uninitiated, she might be confused with spiritual teachers like Amma, also a strong woman from India. Dr. Shiva’s power however doesn’t originate from a divine source. Rather, Dr. Shiva’s outspoken outrage at the conditions of the disenfranchised farmers, the poor, and the second class women of the world is deeply rooted in investigative research and meticulous fact checking. She speaks truth to power. She takes on the multi-national corporations like Monsanto, offering her rigorous intellectual prowess to critique what could be characterized as crimes against humanity.

just out there trying to turn this future into fuel. BY HAKIM BELLAMY

THE POETRY OF HAKIM BELLAMY Her visit to New Mexico presents an opportunity to introduce her to people who might never have heard of her. Wendell Berry is the closest analog I can think of as a public intellectual and leader so deeply interested in food as the very essence of our survival as a species. One of the values of her presentation rests in her powerful oratory, by which she inspires people to action. It is a rallying cry. She’s talking about the food on our tables, shipped from tropical countries at the expense of their communities and cultures. Some of the food on our tables comes at the hidden cost of exploitation of poor farmers. Often, these fruits and vegetables are grown monoculture style with chemical pesticides and herbicides outlawed in the US. Land is stolen, forests clearcut in our name and rural populations forced to relocate into cities without a livelihood. Ms. Shiva’s analysis also offers remedies and responses to the profit motives of those who control the world food supply. For more information on Ms. Shiva's visit to Albuquerque, New Mexico, please inquire with Terry Horger at www.sust.unm.edu

IT TAKES A VILLAGE

August 2015 3

EMPOWERING

GIRLS

TO ACTIVATE THEIR

LIMITLESS POTENTIAL To participate or for more information for GOTR in Santa Fe or Rio Arriba counties please contact Alice Temple at Alice Temple abtemple@hotmail.com or call her at 505-660-2972.

BAG DONATION ORGANIZATION OF THE MONTH

GIRLS ON THE RUN BY ALICE TEMPLE AND DANA BEYAL irls on the Run (GOTR) is a national non-profit with affiliates in Albuquerque and Santa Fe. We inspire girls to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running. We envision a New Mexico where every girl knows and activates her limitless potential and is free to boldly pursue her dreams.

Academic assessments of Girls on the Run participants indicate a significant positive impact. Evaluations have found that our curricula improve girls' self-esteem, body size satisfaction, and physical activity behaviors. Girls on the Run Santa Fe (GOTRSF) is entering our 10th year with a recent expansion to Rio Arriba County! We had our biggest season ever with more than 185 girls showing up at the Santa Fe Plaza on May 16th to run their first 5 kilometer race, despite a rainy and cold day. A locally-operated non-profit, GOTRSF serves girls in 3rd through 8th grade. Over the years over 1,400 girls have participated in this volunteer organization. We believe that every girl can embrace who she is, can define who she wants to be, can rise to any challenge, and can change the world.

Girls on the Run Rio Grande (GOTRRG) offers a 10week after school curriculum for 3rd–5th grade girls that innovatively weaves training for a 5k run with lessons that empower girls to celebrate their bodies, honor their voices and embrace their gifts. At each season's conclusion, the girls and their running buddies complete a 5k running event. This culminating celebratory event is the moment when the girls realize that the seemingly impossible is possible. Girls on the Run inspires girls to stay true to themselves and live free from societal stereotypes. Girls on the Run Rio Grande has been serving Bernalillo and Valencia Counties for four years. Last season we had programs at three schools in Belen and one school in Albuquerque. We hope to expand to someday serve every elementary school in our counties. We fundraise year-round to give girls scholarships to participate in our program. GOTRRG also sponsors an adult running program, Solemates, to help with fundraising efforts. We strive never to turn any girl away due to inability to pay. We can always use donations or volunteers, coaches, board members, and event staff. If you'd like more information please visit our website: girlsontherunriogrande.org or contact Dana Beyal at 916-9073; email: volunteers@girlsontherun.org or danabeyal@gmail.com.

GLEANING SEED2NEED AND ROADRUNNER FOOD BANK

PARTNER TO PREVENT FOOD WASTE

CO-OP PROGRAM Donate your BAG CREDIT!

VOLUNTEERS NEEDED: We are looking for volunteers to help us do the gleaning. August is our busiest month. If you have some spare time please call Anna Marie Maez at 505-349-8921. It is a very quick turnaround, so be ready to go glean when you get the call! At this time we are not booking any new gleaning jobs. We are just looking for volunteers to help with the many gleaning projects already on the books. These gleaning opportunities are time well spent doing something beneficial for those less fortunate than ourselves. To help glean call Anna Marie at 349-8921. For more information about RoadRunner Food Bank go to www.rrfb.org or email: Julie@rrfb.org. For more information on Seed2Need please go to: www.seed2need.org.

BRING A BAG... DONATE THE DIME,

IT ALL ADDS UP

AUGUST BAG CREDIT DONATIONS will be shared between Girls on the Run Santa Fe and Girls on the Run Rio Grande: Empowering Girls to stay true to themselves and activate their limitless potential. In June your bag credit donations totaling $2,594.20 were given to: Friends of Bandelier. Thank YOU!

AUGUST BAG CREDIT DONATIONS GO TO

GIRLS ON THE RUN

WESTSIDE 3601 Old Airport Ave. NW 505-503-2550

Alamed a Blvd. Coors Blvd.

Seed2Need is a non-profit that grows and gleans produce and then donates it to hunger relief organizations in the state including Roadrunner Food Bank. With community support, they have donated 246,306 pounds of produce to 17 food pantries in Bernalillo and Sandoval counties over the last 5 years. Last year they gleaned approximately 26,000 lbs. of assorted fruits and vegetables.

Help REDUCE FOOD WASTE and get it to those in NEED!

COOP

One out of every six New Mexicans faces food insecurity. This gleaned produce is a “special treat” for people that receive it. RoadRunner Food Bank is providing food to over 40,000 people per week around the state. It is the largest non-profit dedicated to reducing and ending hunger in New Mexico.

GLEANERS NEEDED!

Old A irport Ave.

BY JULIE ANDERSON, ROADRUNNER FOOD BANK arvest time in New Mexico is upon us. It is that time of year when fruits and vegetables, from small growers to backyard growers, can go to waste, because they have no one to pick the produce. Roadrunner Food Bank and Seed2Need have come to together in a joint partnership to reduce this waste and get it to those in need.

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

BACK TO SCHOOL

August 2015 4

SCHOOL MEALS :

“If your child needs help with FOCUS AND CONCENTRATION examine their DIET and CONSIDER MAKING CHANGES.”

NOURISHING BODY

AND BRAIN

BY SUSAN CLAIR our kids are back in school, and you’re wondering whether they’re eating the lunches carefully prepared at home, trading with friends for less-nutritious lunches, or eating cafeteria-prepared foods, which, at times, may be less nutritious than you’d like.

sodium; avoid refined sugars, fast foods, sodas and other caffeinated drinks; minimize animalbased proteins (an adequate amount of protein can be obtained from plant-based foods).

Are these foods benefiting them beyond staving off hunger pangs? Sure, they need a wide array of nutrients to build strong bodies and healthy immune systems to resist colds, flu, and other germs making the rounds. But do you consider that the foods they eat will also directly affect their ability to remain attentive, absorb new information, and solve problems? The brain requires adequate nourishment, or it can’t provide the child with the neural activity needed to focus in classes and, over the long term, mature into healthy adults. According to Alan Greene, a pediatrician at Packard Children’s Hospital, Stanford University Medical Center, “What you feed your child has profound effects on behavior and academic performance. If your child needs help with focus and concentration, examine his or her diet and consider making some changes.” Although they may be eating foods with plenty of calories—as evidenced by the rising rate of childhood obesity—many children are actually malnourished, that is, falling short of the necessary nutrients to benefit their growing bodies and brains. Various studies have shown that malnourished kids have abnormal EEGs and impaired attention spans, and that body chemistry affects brain chemistry, especially in early-development years. Fast foods, snacks with refined sugars, and other highly processed foods are often considered as simply “empty calories;” however, excessive nonnutrients can actually become toxic to the body, resulting in many adverse health conditions, as noted by Professor of Nutrition Stanley Omaye, University of Nevada–Reno, in his book Food and Nutritional Toxicology (2007).

As a society, we are becoming seriously overcaloried and, at the same time, malnourished and experiencing degenerative diseases at increasingly younger ages. Sadly, this includes our children. For example, type 2 diabetes was once called adult-onset diabetes, but an alarming number of children are being diagnosed with diabetes at ever-younger ages. The childhood-obesity rate, often a precursor to diabetes, is recognized to be in the ranges of one child in three to one child in six. Whichever, it’s too high, and they are suffering the consequences: inability to perform mental or physical activities appropriate to their ages, mood swings, inability to focus, and social-behavior problems. The good news is, you can help your children to prevent most of the issues I’ve noted—and all at the same time. How? Improved daily nutrition! Teach your children, as you learn more about the benefits of eating nutrient-dense foods and avoiding “nonnutrients.” Start with the basics: eat a wide array of organic vegetables and fruits—all different colors—as the primary source of daily calories; eat sprouted grains, beans, rice, and quinoa; eat nuts and seeds but in smaller amounts than we are accustomed to eating them; avoid highly processed foods that are stripped of their essential nutrients and instead contain dyes, hydrogenated fats, hidden sugars, and excessive

It’s important, too, that you—as parent or guardian—decide which foods your child will eat. If you regularly allow your child to decide, you are giving authority to the child to make choices that are beyond his or her knowledge or experience and likely will cater to a sweet tooth and reinforce addictions to the low-value ingredients found in highly processed foods. Many resources are available in the library system to guide you, as you strive to improve your own health and ensure the health of your children. A few books I recommend are Food as Medicine, by Dharma Singh Khalsa, M.D. (2003), The China Study (2006) and Whole: Rethinking the Science of Nutrition (2013), both by T. Colin Campbell, Ph.D., The Cure: Heal Your Body, Save Your Life, by Timothy Brantley, N.D., Ph.D. (2007), and Power Foods for the Brain, by Neal D. Barnard, M.D. (2013). The cover wrapper of the DVD Forks Over Knives states, “WARNING, THIS MOVIE COULD SAVE YOUR LIFE.” Let’s save our lives and the lives of our children! SUSAN CLAIR has been leading “Eating for Your Health” workshops since 2010, teaching how to improve nutritional intake to boost immune system functionality, increase energy, and prevent and reverse chronic degenerative diseases.

GOOD NUTRITION TO GROW STRONG AND SMART

BRAIN FOOD

BY ROBIN SEYDEL t the risk of being trite, I must repeat the often said phrase, “You are what you eat.” That is especially true for children, whose bodies and systems are more sensitive, in the process of coming to full development and need good nutrition to grow strong and smart. Here are a few tips.

It’s the Berries—Beneficial anti-oxidative compounds like vitamins C, E, beta-carotene and other nutrients can neutralize free radicals that can damage cells, and these compounds are found in plentiful quantities in berries. Berries and the brain’s memory center, the hippocampus, both contain beneficial chemicals called ellagatannins, so eat berries to feed your memory; and blueberries additionally contain proanthocyanins, which gravitate toward the striatum, the part of the brain related to spatial memory. An Apple a Day—Apples contain a flavonoid called quercetin that has been shown to protect the brain from oxidative injury in animal studies. Phytonutrients such as phenolic acids and different flavonoids protect the apple itself against damage by bacteria, viruses and fungi—and as

AUGUST 29, 10:30AM-12:30PM

COMMUNITY-BASED NUTRITION WORKSHOP

EATING FOR YOUR

HEALTH • • • • • • •

Elements of a healthy lifestyle Plant-based and animal proteins Organic and conventional foods Antioxidants and systemic alkalinity Health benefits of herbs & spices Fats and sweeteners 30 easy, delicious recipes

Workshop Facilitator: Susan Clair, MCRP/MPA Certificate in Whole-Foods Plant-Based Nutrition Donation: Up to you, from $1 up to $10 Advance registration is required For more information and to register: 505.281.9888, clair@nmia.com

traditional wisdom says, us too! Research also shows that apples may help reduce the risk of cancer and the risk of neurodegenerative disorders. Be sure to choose organic, unwaxed apples to avoid carcinogenic chemicals. Eggs for Breakfast— Eggs have to be the per- Important fect breakfast food; they cook quickly and provide a healthy dose of protein to build that serves a body well better throughout the morning, BRAINS! reducing that 10am droop that kids of all ages who eat high sugar cereals for breakfast often experience. And while eggs have gotten bad press in the past due to their cholesterol-rich yoke, that yellow orb contains choline, one of the most important nutrients for building better brains. Getting enough choline, especially during fetal development and early childhood may help learning and retention and keep our memory intact as we age. No wonder manufacturers add synthetic versions of choline to infant formula.

NUTRIENTS

SOURCES OF CHOLINE INCLUDE: eggs, beans, brussels sprouts, broccoli, cauliflower, yogurt, tofu, buckwheat, and lean beef. Always Omegas—Budget-friendly sardines and other “fatty” fish contain omega-3 fatty acids and are linked to healthy brain functioning in early childhood

development and throughout life. Omegas play an important role in how the neurons in the brain communicate with one another, and have a positive effect throughout life on learning and memory. One omega-3, DHA (another industrial additive in both organic and conventional infant formulas), is present in the brain so the benefits of adding it to the body’s available nutrient stores is a no-brainer. SOURCES OF OMEGAS INCLUDE: Salmon, shrimp, scallops, walnuts, flaxseed, and omega3 enriched eggs and yogurt. Complex Carbs for Steady Fuel—Fiberrich whole grains, a.k.a., complex carbohydrates, are the brain’s main source of fuel. The glucose that our bodies break them down into in order to absorb them is the fuel—the source of energy—for all our cells. But don’t be fooled; not all glucose is the same. Candy, soda and other sugary sweets don’t make the grade, because they are simple carbohydrates which lack fiber. When they’re broken down by the body into glucose, they are absorbed very quickly, causing fast energy highs and even faster lows. The fiber in complex carbohydrates, on the other hand, slows the body’s absorption, which ensures that the brain gets a slow and steady supply of fuel. SOURCES OF COMPLEX CARBS—Wholegrains including wheat, rye, millet, oats, brown rice, quinoa, spelt, teff, in breads, pastas, crackers, cereals, pancakes, waffles.

BACK TO SCHOOL

August 2015 5

“PHARMATIZING” OUR

CHILDREN

medications in schools. Big Pharma is providing more and more funding for research studies that will back their products. Unbiased research is becoming harder to find than the Loch Ness monster.

PATIENTS

FOR LIFE? THE

ADHD

OFFENSIVE, PART

The Diagnostic and Statistical Manual of Mental Disorders (DSM), its most current version DSM V, continues to expand the definition of ADHD opening the door to more and more diagnoses and prescriptions for children at ever younger ages. Used by doctors, pharmacies, mental health professionals, and insurance companies, the DSM classifies mental disorders, and ADHD falls under that umbrella. More than half the doctors who authored DSM IV had financial connections to pharmaceutical companies. Medication is the first line of action and healthy, effective, non-medication strateONE out of gies for ADHD behavior such as movement every and parental training techniques are downNINE played or virtually ignored. CHILDREN

BY MARCIA LEE, KIDS FOCUS recent article “Fighting to Focus” in the Albuquerque Journal (6/8/15) cited information that I believe was false and potentially dangerous in regard to ADHD and ADHD medication for children. The article was heavily slanted toward Big Pharma’s agenda to turn as many children as it can into patients for life. Based on a diagnosis for a non-existent illness, doctors and mental health professionals are trying to turn childhood into a disease. Unknowingly, American parents are playing Russian roulette with their children’s brains, health, and development.

Profits from the sale of ADHD medications from 2008–2013 were $40 billion and the figure increases daily. In 1990, three million ADHD medications were dispensed for children in the US By 2012, the number exploded to 21 million prescriptions. A child in the US is 6 times more likely to be medicated for ADHD than a child in France, and 60 times more likely than a child in Finland. Finland ranks #1 in worldwide educational rankings. The US now ranks #17, slipping lower and lower every year (#15 in 2013). Why are Finland’s kids doing a better job of learning and achieving in school than ours, without the so-called “help” of ADHD medication? The 1996 ADD/ADHD Statement from the US Drug Enforcement Administration clearly laid out the dangers of ADHD medication: “Ritalin is potent, addictive and abusable; prescriptions for methylphenidate (the active ingredient in Ritalin) and amphetamines like Adderall are over-prescribed, over-marketed and oversold. Ritalin and other stimulants which share the same properties as cocaine are being used as a quick-fix, bogus medical practice which is producing large profits; and this constitutes a potential health threat to many children.” The DEA report should have put a stop to what has now become a major ADHD offensive, so why are

T H E H A R VA R D S C H O O L O F

in a United States classroom is now on

Thankfully the tide is beginning to turn to protect our children. In an article entitled “The Selling of Attention Deficit Disorder” ADHD by Alan Schwarz in the NY Times MEDICATION (12/14/13), Dr. Keith Connors (Duke University), an early advocate of the ADHD diagnosis in children, called the increasing number of ADHD diagnoses “a national disaster of dangerous proportions.” He says the so-called ADHD epidemic is a “concoction to justify the giving out of medication at unprecedented and unjustifiable levels.” ADHD diagnoses and prescriptions for children increasing so rapidly in the US? In 1997 the FDA Other famous doctors and researchers agree with Connors. Former ignored its own agency’s recommendations and DSM Task Force leaders are now exposing the lies that have been broke the 1971 UN Convention on Psychotropic promoting ADHD medication for children as young as four. Dr. Substances which prohibited the public advertising of Robert Spitzer (DSM III) admits there are no biological causes for controlled substances. This opened the door to “Big any of the mental disorders in DSM III including ADHD. Dr. Allen Pharma” to promote the existence of ADHD and the Frances (DSM IV) admitted the DSM cast too wide a net for use of medication to unknowing, frightened parents ADHD allowing too many children to be diagnosed with a disease and over-burdened teachers. Direct-to-consumer they did not have. Regarding the DSM, Frances says, “It is not well (DTC) advertising budgets for big pharmaceutical done. It is not safe. Don’t buy it. Don’t use it. Don’t teach it.” Most companies skyrocketed to $2.7–$5 billion per year. kids simply grow out of the behaviors that pediatricians and psychiatrists call ADHD. DTC advertising and other factors have driven ADHD diagnoses in the US from 3% in 1987 to Behaviors labeled ADHD such as hyperactivity, distractibility, over 11% in 2014, with a little more than twice as impulsivity, and difficulty focusing are some of the most universal many boys labeled ADHD than girls. That means childhood behaviors all over the world. Basically, kids are kids. one out of every nine children in a US classroom is Many psychosocial factors affect children’s brain and behavioral now on ADHD medication. development. However, the DSM only looks at symptoms, and ignores the causes, which can include trauma, poor educational This quick-fix drug solution for challenging behavenvironments, lack of movement, poor nutrition, lack of sleep, etc. ior in children is a huge money maker. Large pharIn-depth solutions for ADHD type behavior are simply pushed maceutical companies pay millions of dollars to aside in favor of the medication quick-fix. researchers, doctors, and parent organizations to endorse ADHD drugs and even promote ADHD LOOK FOR PART II NEXT MONTH Co-op member-owner Marcia Lee is the founder of Kids Focus, an innovative movement program that helps kids focus and self-regulate in minutes. For more information go to www.kidsfocususa.com, email marcia.lee@kidsfocususa.com or call 949-468-9841. P U B L I C H E A LT H R E P O R T

CHEMICAL EXPOSURES LINKED TO

DEVELOPMENTAL DISABILITIES EDITED BY ROBIN SEYDEL ver the past years the body of research on the links between toxic chemicals and cognitive disabilities has increased substantially. Recently the Harvard School of Public Health (HSPH) has chimed in with a new study completed in conjunction with the School of Medicine at Mount Sinai Hospital. The conclusion as reported in the Harvard Gazette by Karen Feldscher of HSPH is that “a new global prevention strategy to control the use of these substances is urgently needed.”

The report published in Lancet Neurology says, “Toxic chemicals may be triggering recent increases in neurodevelopmental disabilities among children—such as autism, attention-deficit hyperactivity disorder, and dyslexia.” As reported in the Harvard Gazette, “The greatest concern is the large numbers of children who are affected by toxic damage to brain development in the absence of a formal diagnosis,” said study co-author, Philippe Grandjean, adjunct professor of environmental health at HSPH. “They suffer reduced attention span, delayed development, and poor school performance. Industrial chemicals are now emerging as likely causes.” In 2006 five industrial chemicals were identified as “developmental neurotoxicants,” or chemicals that can cause brain deficits. This 2015 study offers updated findings about those chemicals and adds information on six newly-recognized risks, including manganese, fluoride, chlorpyrifos and DDT (pesticides), tetrachloroethylene (a solvent), and the polybrominated diphenyl ethers (flame retardants).”

THE FINDINGS INCLUDE: • MANGANESE is associated with diminished intellectual function and impaired motor skills. • SOLVENTS are linked to hyperactivity and aggressive behavior. • Certain types of PESTICIDES may cause cognitive delays. Also as reported in the Harvard Gazette, “Grandjean and coauthor Philip Landrigan, dean for global health at Mount Sinai, also forecast that many more chemicals than the known dozen or so identified as neurotoxicants contribute to a “silent pandemic” of neurobehavioral deficits that is eroding intelligence, disrupting behaviors, and damaging societies. The authors say it’s crucial to control the use of these chemicals to protect children’s brain development worldwide. They propose mandatory testing of industrial chemicals and the formation of a new international clearinghouse to evaluate industrial chemicals for potential developmental neurotoxicity.” Funding for the study came from the National Institutes of Health, National Institute for Environmental Health Sciences.

YOUR CO-OP HAS A WIDE VARIETY OF

A+ OPTIONS

FOR HEALTHY BACK-TO SCHOOL LUNCHES!

CO-OP NEWS

August 2015 6

FOODSHED HARVEST: RANCHO DURAZNO PEACHES

IT’S

THE

SEASON

cool nights and just the right amount of precipitation make their farm one of the best sites in a valley famous for its peaches.

BY ROBIN SEYDEL gain this year we are pleased to be working with Rancho Durazno Farm to bring you the very best certified organic peaches. Last year, Thomas Cameron was happy to announce that his daughter Gwen was coming back to help run the farm. In late June, Gwen said, “I’ve only been here full time for three months and every day I am learning new things—like how not to drive over the sprinkler system! I immerse myself in the new work. It’s different; I had been working on a computer everyday—now I get to work with my hands, outside, on a variety of interesting projects.”

Over the years the Co-op has grown its sales of Rancho Durazno peaches. The Cameron father and daughter team agree this is another great peach year and their trees are on track for a full crop of the tastiest peaches you will ever eat. Located in Palisade, Colorado, Rancho Durazno’s orchards are surrounded by wild lands, desert cliffs and slopes. The warm sunny days,

Rancho Durazno means “peach farm” in Spanish and as a mature orchardist, the importance of sustainability is not lost on Thomas. He has been building his orchards on his 40 acres for 33 years with care and dedication and the joy of passing that labor of love on to his daughter is evident in his voice as he says, “it just keeps growing and growing and getting better and better each year. It’s really wonderful!” Just as each field is passing onto the next generation of trees, so too is this sustainable family farm, with daughters involved and a skilled staff, who, as Thomas says “are the next wave of farm leaders.” The Co-op Distribution Center (CDC) has been purchasing pallet loads of Rancho Durazno peaches since 2007. This year and for many years to come the Distribution Center is looking forward to having some 60,000 pounds of Rancho Durazno peaches pass through the warehouse and out into the community. The CDC will be purchasing all the varieties as they ripen from earliest to latest, including Redhaven, a historically predominant variety; the earliest-ripening peach worth putting up, Newhaven, a variant of Redhaven that

Just as each field is passing on to the NEXT GENERATION OF TREES, so too is this SUSTAINABLE

FAMILY FARM.

STABILIZATION

BY NICOLE WHITE, CHHC, AADP, RYT, REPRINTED WITH PERMISSION OF THE AUTHOR.

ourishing snacks, in combination with breakfast, keep your blood sugar stable. Snacks also give you consistent energy throughout the day. If you get the mid-day slumps, then remember to snack. If you know your slump is at 3:30pm every day, set a timer for 3pm and eat your snack at 3pm (or sooner). Experiment with eating a meal or snack every 2–3 hours, especially if you have any blood sugar or mood related issues. Blood sugar issues seem to be the norm these days. They do not just affect diabetics or people with hypoglycemia. Certain foods, and stimulants such as caffeine, go through your blood stream quicker. Caffeine can give you a huge rise (why so many people feel that they MUST have coffee to get going in the morning). For those hooked on caffeine, it also acts as an appetite suppressant which disrupts your blood sugar balance.

When blood sugars get too low, you become cranky, easily frustrated, shaky, lightheaded, and don’t make the wisest decisions. Remember this: don’t make any important decisions on an empty stomach. Why? Because your brain does not have the proper balancing fuel it needs when your blood sugar drops too low. 1. STABLE blood sugar. Starting the day with a nourishing breakfast and then having snacks and meals throughout the day. Drinking purified water and incorporating the “Magic Trio” combination into meals and snacks (visualize a calm up and down ebb and flow). 2. UNSTABLE blood sugar. Starting the day without breakfast or beginning with coffee and a refined sweet or processed food or cereal will give you that initial BOOST of energy you are looking for and then DROP you down low. Once you realize it, you may go for the quickest energy source available, more caffeine and refined sugars/processed foods. You have highs and lows of energy throughout the day (visualize a stormy up and down roller-coaster). Once you are able to upgrade the items you love, incorporate the “Magic Trio” combinations and eat at more consistent times. You will notice a natural rise in your energy. This is the energy you have sought through caffeinated drinks and refined foods. The easier and quick-

BOARD

ELEC TIONS CALENDAR

BOARD ELECTION DATES TO REMEMBER: August 20: Co-op Board Candidate Nominations Deadline October 24: Annual Membership Gathering November 1–14: Annual Board of Directors Elections

Gwen says: “I am learning what the farm is doing now—learning what to expect next year and five years down the road. It was really great to visit La Montañita as part of the Wallace Center Food Hub educational day. I had heard about La Montañita but really didn’t know that much about all you are doing. I was pleasantly surprised that you are doing such wonderful work on a lot of levels. I am so glad we have been working with you and I look forward to working together for a long time.” SHARE IN A CELEBRATION OF SUSTAINABLE REGIONAL FARMING AND FOOD. Look for Rancho Durazno peaches throughout August and hopefully well into September at all Coop locations.

er route to sustained energy and stable blood sugar is through nourishing foods, snacks and “Magic Trio” combinations.

UPDATE

SNACKS AND BLOOD SUGAR

ripens three days later; Regina with its outstanding flavor and eating qualities; the classic Elberta; Cresthaven, a great eating, canning and freezing peach; and close to a dozen other varieties that ensure the longest and tastiest harvest.

The Magic Trio Combining certain foods together is an important step in the upgrade process. The “Magic Trio” combination is a combination of: 1. Fiber, 2. Protein, 3. Fat When you combine fiber, protein, and fat (with spice and/or sauce) your food cravings stabilize. Apply endless curiosity… try out different food combos and see if they work for you. If they don’t, tweak, adjust, or modify the “Magic Trio” combinations until you find the most satisfying fit. For example, notice what you crave after eating a piece of fruit. Then notice what you crave after eating a piece of fruit with some nut butter, nuts/seeds or full fat yogurt or raw cheese. Then create your ritual accordingly. Yes, there is the old saying “fruit alone.” However, with blood sugar issues it’s important to slow down fruit (natural sugar) absorption with fat and protein (i.e. nuts/seeds etc.). This will take the fruit from acting like a fast carb to behaving more like a slow carb (which is what you want). Want to learn more? Visit www.upgradeology.com or pick up your copy of Upgradeology at your favorite local bookstore or through Amazon.com.

VETERAN FARMER

PROJECT

BY ROBIN SEYDEL he harvest from the Veteran Farmer Project is in full swing. For our first year at our new location we think we are doing pretty well. The garden is looking beautiful, the potatoes ready for harvest and chile, jalapeños and yellow hots popping out all over. In June and July we harvested lots of lettuce (maybe you were lucky enough to grab one of our mixed lettuce bouquets at the Rio Grande produce department), kohlrabi, fennel, kale, chard, beets, atomic red carrots and more. Now deep into our summer season harvest the tomatoes, peppers, eggplant and cucumbers are coming on strong.

Also this month we are beginning to prep our 30’x70 foot hoop house for late fall/early winter cold crop production. We will be planting varieties of lettuce, kale, collards, chard, beets and carrots. We want to thank our partners at Rio Grande Community Farm for all their help and support and a big shout out to all the veterans and Co-op community members who come every week to help keep our farm productive, weeded and looking so lovely. Look for the Veteran Farmer Project produce at the VA Growers’ Market on Wednesday mornings, and at Albuquerque Co-op locations.

CO-OP NEWS

August 2015 7

OUR CO-OP COMMUNITY

COMMITMENT SPIRIT OF VOLUNTEERING Each summer the General Manager reports to the Board of Directors on our Co-op’s compliance with the policy known as “the Spirit of Volunteering.” This is part of our commitment to the Co-op principle of concern for our shared community. Our volunteer program not only encourages our members to participate in cooperative activities, it also encourages their action in a variety of non-profit organizations, a number of partner public schools and in a one-of-a-kind wellness program that supports our staff. This program provides an 18% discount shopping in our stores for our members’ volunteer efforts. This discount helps to provide access to the healthy, organic and local products for which we are known, to all members of our community. This year I was pleased to report to the Board that we had 307 active volunteers; this is the highest number of volunteers ever recorded in the history of this program. Additionally, the total number of

hours volunteered to better our community came to 6,527, also the highest number of volunteer hours ever recorded. The number of hours that volunteers worked specifically in Co-op-related outreach projects was 2,956; many of these hours were logged at our 25th Annual Earth Fest, where a majority of the work on the day of the festival is done by volunteers. I believe this is an exceptional program that does much good work to enhance the quality of life for our members, all our organizational partners and the larger community. This program is one of the most innovative co-op volunteer programs in the country and has been a model for other co-ops. Not only is our community served locally, but our model program is helping to serve other co-op communities around the nation.

August Calendar

of Events 8/14 BBQ at the Santa Fe Co-op! See page 1 8/18 BOD Meeting, Immanuel Church, 5:30pm 8/20 Board Elections Candidate Nominations Deadline! See page 6 8/24 Member Engagement Meeting Co-op Administrative Offices

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.

As always, I am honored to serve the La Montañita community as Interim General Manager. I would like to say a special thank you to all our Co-op volunteers. I am inspired by your commitment to the Co-op and our community. I am always available and appreciate dialogue, suggestions and feedback from our owners and shoppers. I can be reached at 505-217-2028 or at bobt@lamontanita.coop. -Bob Tero

MEDICINE

FROM THE

KITCHEN

HEADACHES: CHECK YOUR SUGAR AND HYDRATION LEVELS BY JESSIE EMERSON veryone gets a headache now and again. About 90% are caused by tension. The other 10% are migraines, cluster and caffeine withdrawal. If you suffer from migraines, be aware of the foods you ate the day before and what chemicals you may have ingested or inhaled. A sugar overload is often the culprit.

headaches. At first sign of migraine, drink some ginger tea (without sweetener or milk) and head for the bathtub. A relaxing hot bath with ginger tea may be all you need. Apply hot compresses of thyme, sage, lavender, or peppermint to neck and shoulder muscles.

There are chemicals in our food and water that can cause allergic reactions; MSG and sodium are common in many foods and can cause severe headaches. Pharmaceuticals in our drinking water can interact with other chemicals and cause headaches. Read labels, buy organics and avoid products that don’t say “non-GMO.”

Even before a headache comes on, think, “What is causing me to be tense?” Then alter your response or eliminate the situation from your life. Can’t eliminate your job, or a certain person? Remember, we do have choices in what we think and how we respond.

If headaches become chronic or severe, seek professional advice. For the occasional simple headache try relaxation techniques, deep breathing and visualization. Headaches are often a sign your body needs water. In the dry air of the southwest, 8–10 glasses a day is essential. Garlic, onions, and cayenne daily help clear the body of free radicals and prevent

Often at the onset of a migraine strong coffee or black tea will help. This is most effective if you do not drink large amounts of caffeine daily. In New Mexico, there is a remedy that has been used for centuries. A bandana is soaked in apple cider vinegar and wrapped around the forehead. Often thin slices of white potatoes are soaked in vinegar and placed on the bandana and then wrapped around the forehead.

VALLEY GURLZ GOODZ

PRACTICAL SOLUTIONS

FOR THE SAFE USE OF WIRELESS TECHNOLOGY

Santa Fe Co-op Community Room: Learn about the health issues associated with wireless pollution. Info: Jennifer at 505-780-8283 or call the Co-op Info desk at:

SANTA FE CO-OP

AUGUST

25, 6-7:30PM

A combination of juices of carrot, spinach, celery and parsley has been found helpful in migraines and headaches caused by hangovers. Peppermint, lavender, thyme and especially rosemary oil applied to the temples relaxes and can eliminate the pain of headaches. Essential oil of rosemary is extremely powerful in this regard. Place few drops on a clean cloth and hold beneath your nostrils, and breath deeply at the first sign of headache or migraine. This can often help stop the headache from progressing to full blown. If you are interested in the booklet, Medicine From the Kitchen, contact Jessie at: osoherbalsjessie@gmail.com, call 505-470-1363 or order directly from medicinefromthekitchen.com.

SYMPHONY OF THE SOIL

TAKING PICKLING TO THE NEXT LEVEL

Your investment will provide the seed money to expand to southwestern regional distribution, provide capital for expanded production costs, relocate production to a private REMEMBER: if you are ever in a commercial kitchen and create PICKLE, call VALLEY GURLZ jobs to support the expansion.

BY ANGIE RODRIGUEZ wo cousins, two valleys and lots of love for pickling! Valley Gurlz Goodz LLC was established in 2012 and has been providing customers with hand-packed, preservative-free, specialty pickled products for all to enjoy!

Valley Gurlz Goodz continues to grow through hard work and dedication. As a result, the company now has the opportunity to expand regionally and is rallying friends, family and the business community to support their efforts through their Valley Gurlz Goodz Indiegogo campaign!

GOODZ!

In appreciation for all investments, there are a variety of fun and tasty perks to enjoy. They include a variety Valley Gurlz Goodz promotional gifts, specialty pickled products, t-shirts and gift baskets! Looking for a way to support an expanded local/ regional food system? Join the fun by investing in your local Valley Gurlz Goodz campaign through their Indiegogo link and share with others who support small local businesses! Go to www.indiegogo.com/projects/valleygurlz-go-regional.

CCA SANTA FE 25 7:30PM

SEPT.

La Montañita Co-op is pleased to sponsor the Santa Fe premier showing of Symphony of the Soil. In Symphony of the Soil Director Deborah Koons Garcia draws from ancient wisdom and cutting-edge science to explore soil, which is both central to our existence and under great strain. With visits to experts around the globe, and fantastic graphics, this poetic exploration gives a sense of both the crisis and of ways to heal our planet’s precious skin. Join Director Deborah Koons Garcia after the Friday night screening of Symphony of the Soil for a community discussion. Watch for more information in the September Co-op Connection and go to www.ccasantafe.org for show times and tickets.

LOAD UP ON LAYERS

SWEET SHAPES AND STICKS

The more the better. Each bite is a new taste. Parfaits are fun to make and fun to eat. Add granola, cereal or nuts/seeds for extra protein. Top with frozen fruit, which helps keep the yogurt cold until lunch. Or, freeze the whole parfait the night before to keep everything cool in time for the big break of the day.

Not only are lunch kebobs fun to make (for you and the kids!), but they’re also delicious—especially for picky eaters. Making the same old sandwich with a new presentation —a kebob using a skewer or a few toothpicks—can make all the difference. Turn lunch into a kaleidoscope of colors. Use cookie cutters to cut bread and cheeses into fun shapes, add some rolled up slices of meat and for that final touch, add a few folds of lettuce or cherry tomatoes in between. Your kids just might eat them this way! Throw in an olive or two, pickles or green beans.

BREAD IS BORING! Maybe not to you, but to a youngster, looking at the same whole wheat day after day, he or she might just give it away. Make breakfast for lunch with waffles or pancakes instead of bread, with apples, turkey, honey or orange slices with lettuce and ham. Or slice apples for a triple-decker treat. Spread any kind of nut butter with raisins, dates, coconut, granola or chopped nuts sprinkled on. Not boring anymore!

Add fruit—maybe kiwi pieces or grapes—for an extra sweet touch or dried fruit, like mango or apples slices. See how creative you can be. Kids love surprises. And another added bonus: They won’t get soggy after a few hours like regular sandwiches.

Let’s face it: Students are notorious for swapping and sharing items from their lunches. What will your kids eat while they are away from your watchful eye? Apples and carrots are no fun, or are they? Shape, skewer, layer and wrap it up for a different take on some nourishing staples. Even plain old PB & J will be hard to resist. Try these lunch box tips to pack a tasty yet healthy mid-day meal that you know they’ll love. WRAP IT!

[

Lunch wraps make it easy to add a twist to your standard sandwich. With tortillas, the possibilities are endless! Whether your child is a fan of the classic cold cuts or wants to try something more adventurous—a “banana dog” with peanut butter and cinnamon— there’s something for everybody. You can simply cut the tortilla in half, or cut it into sushi-size bites, making little pinwheels and bouquets as excellent finger food for a lunchbox. Now that’s a wrap! CHIA SEED ENERGY BARS

[

6 large Medjool dates 1/2 cup Chia Seeds 2 tablespoons Coconut Oil 1/2 teaspoon natural vanilla extract or a pinch of cinnamon powder Optional: 2 tablespoons dark chocolate or shredded coconut or dried fruit. Remove the pits from the dates and pulse the dates in a food processor or blender until it forms a paste. In a medium bowl, mix the date paste with the chia seeds and coconut oil. It will form a thick dough. Roll this dough into balls or press into the bottom of a glass or silicon baking dish and cut into squares. It can be eaten immediately in dough form. We prefer to put it in the fridge or freezer to give it more of a chewy texture. These can be wrapped in wax paper or parchment paper and sent in lunches as a special snack treat. —http://wellnessmama.com

BUYING POWER Buy in bulk to save some cash and cook ahead to plan out the week. Pack as much of the lunch as you can the night before. It’ll take some stress out of an already busy morning routine and may even allow for a few extra minutes of sleep! Just watch for little fingers raiding the fridge and stealing your stash.

CRUSTLESS BROCCOLI CHEDDAR QUICHE MUFFINS Serves 3 1 1/2 cups cooked broccoli florets, chopped small (from frozen or fresh) 6 large eggs 1/2 cup milk or non-dairy milk 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup shredded cheese, cheddar or Gouda make great options. Preheat the oven to 350º F. Cook broccoli florets for 1 minute. Drain, blot dry and chop. Butter or grease 6 to 8 muffin cups. Set aside. In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in the cheese and broccoli. Ladle the egg mixture evenly into the muffin cups. Leave at least 1/4 inch of space at the tops. Bake at 350º F for 35 to 40 minutes, until golden brown. Also, try chopped grilled or sauteed onion, chives and or other veggies. — http://www.momables.com

All Ingredients are available as ORGANIC and/or LOCAL.

Busy day with no time to spare? Pick up these wholesome snacks and drinks that are fun for kids, too. Keep them guessing; every time your kiddos open that lunch box, surprise them with something different. FYI: You don’t have to mention that those fun and tasty treats are good for them.

Items are listed clockwise from bottom center.

JUSTIN’S ALMOND BUTTER These handy squeezable packs are small, fun and a great way to introduce alternative nut butters to your child. Spread it on just about anything. 1.15 oz squeeze packs

BLUE DIAMOND NUT•THINS Nut Thins are a nutritious, crunchy, baked cracker loaded with almonds. Ideal for snacking, with 2 grams of protein per serving, they’re a great afternoon pick-me-up.

STRETCH ISLAND FRUIT CO. ALL NATURAL FRUIT STRIPS Verified non-GMO, these fruits strips and chews are real fruit, pure and simple. Six flavors with a 1/4 cup of fruit in each.

SIGGI’S YOGURT TUBES Low-fat squeezable yogurt tubes are fun and delicious. Freeze and throw into a lunch box. Real fruit, simple ingredients and 40% less sugar than other yogurts. No artificial sweeteners and no growth hormones.

CLIF KIDS FRUIT ROPE Twist together a few smiles with this totally grape, totally twisted treat. Gluten-free, no high fructose corn syrup, no artificial flavors, no synthetic preservatives and USDA organic. Choose from six flavors. SANTA CRUZ APPLESAUCE A smooth, saucy blend of USDA organic apples full of Vitamin C and pectin for healthy brains with no sugar added. Also available in sealed individual 4 oz cups.

ANNIE’S CHEDDAR BUNNIES Baked with organic wheat flour and 100% real aged cheddar, Cheddar Bunnies are tasty AND wholesome. Their crispy crunch and real cheesy flavor will tempt snackers of all ages to eat them by the handful. NATURE’S PATH GRANOLA BARS With more than a dozen varieties, you are sure to surprise with these special treats. USDA certified organic, non-GMO and vegetarian.

PROBUGS WHOLE MILK KEFIR Made just for kids, Lifeway ProBugs Organic Whole Milk Kefir is an amusing and delicious yogurt-like smoothie. High in protein and calcium, it contains 10 live and active probiotic cultures for healthy bellies and strong immune systems. ELLA’S KITCHEN LUNCH BOX DRINKS & NUTRITIONAL SHAKES Ella’s Kitchen Organic juice blend drinks are yummy drinks that are made from real fruit juice and purees—not from concentrates. No artificial colors, flavors or preservatives. No GMOs. Unsalted and unsweetened. STONYFIELD YO KIDS SQUEEZE! Organic low-fat yogurt and smoothies for kids without the bad stuff. Pouches and tubes made for squeezing keep lunchtime fun. TAOS MOUNTAIN ENERGY BARS LOCAL and artisan-crafted, these bars are like no other. Using local organic pecans and other fruit/nut/seed combinations, these will add a healthy boost to your youngster’s afternoon.

PACK IT FREEZABLE LUNCH BAG These bags work just like a refrigerator on the go, chilling food and drinks for up to 10 hours. The secret is the cooler’s freezable gel liner. Once the bag is frozen, its walls generate waves of cold air that chill your food and drinks from all sides.

Just as environmentally-friendly lunch boxes are replacing the old standby of brown paper bags, nifty reusable sandwich and snack bags are beginning to replace the plastic ones. They’re environmentallyfriendly, non-toxic and easy to clean (most are top-rack dishwasher safe), not to mention they’ll help you save money in the long run. They come in lots of fun patterns and designs to add a fun pop of color to any lunch box, which kids are sure to love.

Not all items are available at all Co-op locations. Check for availability. All photos by Austin Mye/La Montañita Co-op except Crustless Quiche Muffins and the Veggie Tortilla Wraps

GREAT SUMMER EATS

August 2015 10

HARVEST OF FLAVOR SOLTERO de QUESO VEGAN Vegan Peruvian "Bachelor's Salad" From Adrienne Weiss Serves: 8 / Time: 1 hour (after chilling Queso) Soltero de Queso, a specialty of the Andean city of Arequipa, is loosely translated as "Bachelor's Salad," but would indeed be a healthy, one-dish meal for any summer day or special occasion. Quick and Easy Tofu Queso Fresco: 6 ounces extra-firm silken tofu (half a 12.3 ounce tetrapack box such as Mori Nu) 6 ounces firm regular tofu 2 teaspoons agar powder (not flakes) 3/4 cup water 2 tablespoons olive oil 1 teaspoon sugar 1 1/2 teaspoons salt 3 tablespoons lemon juice, freshly squeezed Spicy Vinaigrette: 2/3 cup olive oil 1/4 cup red wine vinegar 1/4 cup lemon juice, freshly squeezed 2 tablespoons Sriracha sauce or hot sauce of choice 1 tablespoon garlic, crushed 1 1/2 teaspoons salt 1/2 teaspoon black pepper, freshly ground 1/2 teaspoon dried oregano Salad: 2 cups sweet corn kernels, fresh or frozen 2 cups thin green beans, trimmed 2 cups cooked or canned green shelled fava beans, large lima beans or cooked/shelled edamames–my personal favorite (I use EDA-zen, available at the Co-op.) 1 large red onion, finely chopped 1 large red bell pepper, seeded and diced 1 1/2 cups diced fresh red tomato or halved red grape tomatoes 1 cup black Peruvian Alfonso olives or Kalamata olives, drained 1 recipe prepared Tofu Queso Fresco, cut into small squares and crumbled a bit 1/4 cup fresh parsley, chopped

Optional Addition: 3 medium thin-skinned yellow potatoes, steamed, peeled and cut into small cubes Garnish: Large romaine lettuce leaves for lining serving platter or bowl For Tofu Queso Fresco: Start a few hours before serving salad. In food processor, combine tofu, agar powder, water, oil, sugar and salt and blend until very smooth. On stovetop, scoop mixture into 1-quart heavy saucepan and cook over medium heat, stirring constantly until bubbles and thickens. Whisk lemon juice into cooked mixture last (whisking it in sooner interferes with agar jelling process). Pour mixture into flat storage container, about 6" square, cover and refrigerate until firms up. If there's extra cheese, store cut up in squares, covered with neutral-tasting oil and tightly covered in the refrigerator for a couple of weeks. For vinaigrette, blend, whisk or shake ingredients together well and set aside. To assemble salad, cook green beans and corn in boiling water about 3 to 4 minutes, or until just tender. Shock in ice water for minute or two. Drain well. In a large bowl, mix cooked green beans and corn with remaining ingredients, being gentle with tomatoes. Pour in 1/4 to 1/2 cup vinaigrette and toss to coat. Add cheese, additional vinaigrette to liking and toss gently. Serve salad heaped on platter or in bowl lined with large romaine lettuce leaves. Remaining dressing, if any, can be used on many different kinds of salads or vegetables. If prefer not to make Tofu Queso Fresco, simply substitute any vegan feta or mozzarella-type cheese. NUTRITIONAL INFORMATION PER SERVING

Calories 365; Calories from fat 258; Total fat 29g; Saturated fat 0g; Trans Fat 0g; Cholesterol 0mg; Sodium 1190mg; Total carbohydrate 20g; Dietary Fiber 4g; Sugars 7g; Protein 9g ROASTED SUMMER VEGETABLE SALAD From Kate Sherwood, NutritionAction.com / serves: 4 With summer in full force, it’s great to have healthy recipes for preparing salads that use seasonal items such as summer vegetables. Here is a roasted summer salad recipe that is easy to make, delicious, nutritious, and absolutely beautiful when served! For an easy variation on this summer salad, change the arugula to baby spinach and swap the bell peppers for a pint of yellow or red cherry tomatoes. Or you can enjoy this delicious summer salad any time of year — just swap any seasonal vegetables for the summer veggies in the recipe and adjust the cooking times. 3 bell peppers, quartered lengthwise 1/2 lb. small zucchini, cut into 1/2-inch rounds 1/2 lb. baby eggplant, cut into 1/2-inch-thick rounds 1 bunch scallions 3 tablespoons extra virgin olive oil 1 cup fresh basil leaves, chopped 4 cups baby arugula, chopped 2 tablespoons aged balsamic vinegar 1/4 teaspoon kosher salt Freshly-ground black pepper Put the peppers on a baking sheet, skin side up. Roast under the broiler until charred, about 12 minutes. Put the zucchini, eggplant, and scallions on a baking sheet and brush with olive oil. Roast under the broiler until browned and tender. Remove the vegetables as they are done and allow to cool. Scallions will brown in 3-5 minutes. Zucchini and eggplant will brown in 8-10 minutes. Once the vegetables are cool, chop

GREAT SUMMER EATS them into bite-size pieces. Toss with the basil and arugula. Arrange the salad on a platter and sprinkle with balsamic vinegar. Season with salt and pepper.

1 teaspoon sugar 2 teaspoons thyme leaves (or basil, oregano, lemon basil, etc.)

NUTRITIONAL INFORMATION PER SERVING:

Heat oven to 250 degrees. Trim off ends of tomatoes and cut each into three thick slices. Cut plum tomatoes in half lengthwise. Arrange cut side up on a baking dish lined with parchment paper or silicone sheet. Brush tomatoes with olive oil. Sprinkle with salt, garlic powder and herb of choice.

Calories 147; Calories from fat 92; Total fat 10g; Saturated fat 0g; Trans Fat 0g; Cholesterol 0mg; Sodium 161mg; Total carbohydrate 19g; Dietary Fiber 4g; Sugars 7g; Protein 3g GRILLED EGGPLANT OPEN SANDWICH WITH TOMATOES From Barbara Thomas / serves: 4 1 cup plain yogurt 1 teaspoon lemon juice 1/4 teaspoon garlic powder or 1 teaspoon chopped garlic, plus extra for seasoning 1 medium eggplant, sliced into 1/4 inch slices 4 pieces whole wheat bread 2 tablespoon olive oil for brushing (more or less depending on preference) 2 medium tomatoes, sliced 4 slices whole wheat bread Small handful of fresh mint leaves for garnish Salt to taste Combine yogurt, lemon juice, and garlic powder and mix together to make dressing. Place eggplant slices in a colander and sprinkle with salt. Rinse and drain well. Brush both sides with olive oil and sprinkle lightly with salt and garlic powder. Sear in a medium-hot skillet until both sides are browned and eggplant is soft. Or grill over medium-hot coals for about three minutes on each side. Keep warm. Brush one side of sliced bread with olive oil and toast in 400 degree oven for about 5 minutes (lightly browned). Can use pita rounds or other bread of your choice. Divide eggplant slices among four pieces of toast and top with sliced, fresh tomatoes (or oven-cured tomatoes), add dressing and garnish with fresh mint leaves. NUTRITIONAL INFORMATION PER SERVING:

Calories 169; Calories from fat 49; Total fat 6g; Saturated fat 2g; Trans fat 0g; Cholesterol 8mg; Sodium 178mg; Total carbohydrate 25g; Dietary Fiber 5g; Sugars 9g; Protein 7g OVEN-CURED TOMATOES From Barbara Thomas Serves: 8 / Time: 10 minutes prep, overnight curing These tomatoes can be added to sandwiches, salads, or pasta. While they have little hands-on prep time, they need 12 hours to dry out in the oven. They can be prepared ahead and kept in the fridge for several days. 8 beefsteak tomatoes or 12 plum tomatoes 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon garlic powder

Place in ovenâ&#x20AC;&#x201D;for gas ovens with a pilot light, turn off after two hours and leave overnight. For electric ovens, bake for two hours, then turn to "warm" setting and leave overnight. When done, the tomatoes should be somewhat wrinkled and shrunken, but still juicy. Refrigerate in lidded container on layers of parchment paper. NUTRITIONAL INFORMATION PER SERVING:

Calories 26; Calories from fat 3; Total fat 0g; Saturated fat 0g; Trans fat 0g; Cholesterol 0mg; Sodium 297mg; Total carbohydrate 5g; Dietary Fiber 2g; Sugars 4g; Protein 1g TOMATO-ZUCCHINI BAKE From Barbara Thomas / serves: 3 1 medium zucchini, sliced as thinly as possible 4 plum tomatoes, sliced as thinly as possible 6 cloves garlic, minced 2 tablespoons fresh oregano, dill, or basil (or a combination of your choice) 2 teaspoons olive oil Salt and pepper to taste Preheat oven to 400 degrees. Lightly oil a medium sized baking dish. Arrange zucchini and tomato slices in overlapping rows. Sprinkle with 3 tablespoons of water. In a small bowl, combine the garlic, fresh herbs, salt, pepper and olive oil. Spoon the mixture over the veggies as evenly as possible. Cover the pan tightly with aluminum foil and bake for 30 to 40 minutes, or until the veggies are tender. Quantities can be adjusted to feed many people. Optional: add onion slices or sliced olives. NUTRITIONAL INFORMATION PER SERVING:

Calories 64; Calories from fat 32; Total fat 4g; Saturated fat 0g; Trans fat 0g; Cholesterol 0mg; Sodium 204mg; Total carbohydrate 8g; Dietary Fiber 2g; Sugars 4g; Protein 2g

August 2015 11

SEASON OF ABUNDANCE

August 2015 12

A HEARTFELT HARVEST

PRESERVATION METHODS MAKE THE MOST OF YOUR HARVEST AND LEND A HELPING HAND

BY KATHERINE MULLÉ arvest season is in full swing! And if you’re like most green thumbs, you have bowls of tomatoes lining your countertop, fruit falling from your trees, and more fresh herbs than you know what to do with. While we usually don’t think much of it when we let a little harvest go to waste, according to the United Nations Food and Agriculture Organization (UNFAO), fruits and vegetables have the highest wastage rates of all the food groups, with almost half of all harvest ending up in the dump.

That means that of the 33 percent of food grown worldwide that goes to waste, once-delicious fruits and veggies make up a significant contribution. It would take a farm the size of a large country—more specifically, a farm the size of Mexico, according to the World Resources Institute—to produce the amount of food that humans waste each year—750 billion dollars’ worth. If food waste actually was its own country, it would be the third largest emitter of greenhouse gases— accounting for 6-10% as it rots in the landfill, the UNFAO estimates—only just behind China and the US.

DRYING While some may prefer fresh fruit, dried fruit is pretty terrific, even in the summer as it has more energy when comparing calorie-per-pound, making it an awesome snack for camping, swimming, biking, and all your other favorite pastimes. You can add dried fruit to your cereal in the winter, and dried vegetables to your soups and casseroles. While there’s lots of special equipment you can buy for drying, all you really need to is a sunny climate (which us New Mexicans can certainly check off the list!), or just a basic oven for faster drying. Check out the instructions for dried fruit below! FOR FREEZING: HERBS AND OLIVE OIL Whether you have lots of leftovers from your herb garden or just a few leftover sprigs from a recipe you didn’t use, don’t let them wilt away in the fridge—make them into herb ice cubes, and you’ll have fresh herbs all winter long. Freezing herbs in oil is a great preservation technique, and when you’re making that stir-fry of winter veggies, there’s no need to resort to dried, less-flavorful herbs—just toss one or two herb cubes into the frying pan, and you’ll be good to go!

FREEZING Probably the most common and well-known on our list, freezing is one of the best preservation methods for maintaining nutritional value. It works best with foods with little water content to avoid ruptured cell walls, which lead to a softer texture when thawed. It’s a great way to not only preserve your fresh harvest, but to save time cooking future meals, since you can just toss a pre-cut bag of veggies into a soup or stir-fry, or fruit into your morning pancakes. You can also freeze fresh herbs to get that awesome fresh taste in winter (see instructions on this page). CANNING There’s no better gift to give or to receive around the cold winter holidays than a jar of homemade jam, jelly, or sauce made with homegrown ingredients—something to bring back summer during cold winter months. While almost all fruits and vegetables can be canned, using produce with a higher acidity leaves less room for food poisoning. To use up all those garden tomatoes (and enjoy them all winter long!), check out the tasty canned tomato recipe on this page. FERMENTING It’s really a shame that fermenting isn’t more popular, given how healthy fermented foods are! The good bacteria that is formed in the fermentation process (via submerging produce in brine) helps preserve nutrients and aids digestion. Even if the idea of fermenting seems a little strange, some seriously tasty foods are made via fermentation (whether directly or from fermented ingredients), including tempeh, miso, sauerkraut, yogurt, kefir, kombucha, kimchi, and more. Check out the delicious peach chutney recipe on this page to get started!

FOR CANNING: TOMATO HERB SAUCE HOMEMADE CANNED SPAGHETTI SAUCE from TasteOfHome.com This savory sauce is a tomato-grower’s dream come true! Use up your garden bounty and enjoy it later in the year.

SOLUTION

to feed the world’s population AND lower greenhouse gases is

DON’T WASTE FOOD!

Sure, this answer is simpler, less sophisticated, and perhaps less thrilling and profitable to those engineering new and increasingly more powerful chemical pest controls and weed killers, but we must not underestimate our power. When General Smuts asked Gandhi how, exactly, he planned to overcome apartheid, he simply replied, “With your help.” If we all do our part to help by working a little harder to reduce food waste, the problem will become smaller and smaller. Hungry stomachs will be a little fuller, landfills a little less full, and our atmosphere a little cleaner.

Even if you’re not a grower yourself, you can still participate. There’s a great website, FallingFruit.org, which continually expands its database of worldwide urban edibles, allowing you to see fruit nearby in your neighborhood—fruit that could potentially be going to waste. Of course, before you go out scavenging, make sure that you use up what you have at home—the average kitchen has between 4 to 6 pounds of fruit at any time. No matter the means through which you acquire your produce, it will still preserve beautifully. Here are the main methods of preservation, and a few simple recipes to get you started!

Press the ingredients down and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies. Place the fermentation jar in a warm spot in your kitchen and allow the chutney to ferment for 2 to 4 days. Check on it from time to time to be sure that the brine covers the fruit and to remove any mold that may form on the surface. A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

A most straightforward

As our population continues to skyrocket, there has been much interest in producing more food faster, usually via conventional agriculture. This may feed more mouths, but a more straightforward solution to helping feed the world’s skyrocketing population while also reducing waste and lowering greenhouse gases is this: don’t waste your food.

Thankfully, there are lots of ways to preserve your harvest—canning, fermenting, drying, and freezing. And before you think “That sounds like a lot of work” or “That’s too complicated and time-consuming,” think again, because it doesn’t have to be. In fact, preserving is great for saving time in the long-run, but more importantly, it’s delicious—it lets us enjoy the delicious tastes of summer year-round. Whether it’s biting into a sweet, juicy peach in your oatmeal on a cold morning, or being able to taste fresh, flavorful herbs in your stir-fry of late-harvest veggies, there’s nothing better than the fresh taste of summer to brighten cold winter days.

Combine the chopped peaches with the raisins, pecans, sea salt, lemon juice, onions, ginger and hot peppers. Place the mixture little by little in your fermentation jar, pounding it vigorously to release the juices. Make sure the mixture fills the jar up to no more than 1 inch below the top (because of the expansion) and that the extracted water covers the mixture. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mixture.

25 pounds tomatoes 4 large green peppers, seeded 4 large onions, cut into wedges 4 cans (6 ounces each) tomato paste 1 cup canola oil 2/3 cup sugar 1/4 cup salt 8 garlic cloves, minced 4 teaspoons oregano 2 teaspoons parsley flakes 2 teaspoons basil 2 teaspoons crushed red pepper flakes 2 teaspoons Worcestershire sauce 2 bay leaves 1 cup plus 2 tablespoons bottled lemon juice

In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30–60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes. In a food processor, cover and process green peppers and onions in batches until finely chopped. In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4–5 hours, stirring occasionally. Discard bay leaves. Add 2 tablespoons lemon juice to each of nine hot 1-quart jars. Ladle hot mixture into jars, leaving 1/2-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts. 8 STEPS FOR FREEZING HERBS from TheKitchn.com

OIL

1. Choose firm, fresh herbs, ideally from the market or your own garden. 2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. I used a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano. 3. Pack the wells of ice cube trays about 2/3 full of herbs. 4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes! 5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs. 6. Cover lightly with plastic wrap and freeze overnight. 7. Remove the frozen cubes and store in freezer containers or small bags. 8. Don't forget to label each container or bag with the type of herb (and oil) inside! FOR FERMENTING: PEACH CHUTNEY When we think of lacto-fermentation, we often think of vegetables being fermented, but fruits are also a great choice and some very interesting combinations can be prepared this way. A condiment that brings back summertime, peach chutney pairs beautifully with grilled meats, spread on a piece of sourdough toast, or added to a fresh salad. Not to mention, if you don’t have a peach tree in your backyard, you’re in luck—stop by the Co-op and pick up some of the delicious Rancho Durazno peaches everyone’s raving about! LACTO-FERMENTED PEACH CHUTNEY from PaleoLeap.com 16 peaches, chopped coarsely 2 cups raisins 2 cups pecans, chopped 2 1/2 tablespoons sea salt Juice of 5 lemons 4 onions, finely chopped 4 tablespoons fresh ginger, grated 4 hot peppers, fresh or dried, chopped

EDITOR'S NOTE: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. FOR DRYING: ASSORTED FRUIT HOMEMADE DRIED FRUIT from TasteOfHome.com Dried fruit is a delicious and healthy addition to granola, cereal, muffins, yogurt and so much more. And rumor has it that it tastes even better when you've made it yourself! All you need is an electric or convection oven with a controllable temperature starting at 170 degrees. Oven drying is the simplest way to dry food, because it requires little to no special equipment. The average kitchen oven holds approximately 4 to 6 pounds of fruit at one time. For best quality, prepare produce for drying as soon as possible after harvesting. Step 1: Select fruit that is ripe—but not overripe—and free of bruises. Fresh apples, pears, peaches, berries, cherries, bananas and apricots are all good choices. Wash and peel the fruit (blueberries, apricots and cherries work best if dried whole). Remove pits or cores, then slice the fruit to desired thickness. Keep the slice thickness uniform. Step 2: Arrange the slices of fruit in a single layer on nonstick baking sheets—and make sure the pieces aren't touching each other. Preheat the oven to 170°F. Put one sheet on each oven rack. Allow 1-1/2 inches on all sides of the tray so air can circulate around the sheets while fruit is drying. Keep the oven door open slightly during drying and stir fruit every 30 minutes. Properly dried fruit should be chewy, not squishy or crispy. Step 3: Once the fruit is thoroughly dried (it can take anywhere from 4 to 8 hours depending on thickness of slices and the fruit's water content), remove the trays from the oven and let stand overnight (at least 12 hours) before placing in storage containers.

WISE CONSUMER

August 2015 13

F L A S H I N T H E PA N

BIG FOOD’S PROFIT

PROCESS

ARI LEVAUX ccording to a new report, many scientific studies about nutrition, as well as the trusted experts who disseminate this information to the public, are being funded by the very entities that should be scrutinized. The report, Nutrition Scientists on the Take from Big Food, details the ways that the world's largest food corporations—aka Big Food— exert their influence on nutrition research and the people who conduct it. The report's author, attorney and food advocate Michele Simon, has previously studied the influence of Big Food on the nation's largest organization of Registered Dietitians (RD). Together, these reports paint a disturbing picture of how food corporations collude to manipulate how information on nutrition is researched and disseminated. The coyote isn't just guarding the chicken coop here; it built the thing, and is holding onto the key. BY

cardiovascular disease as well as other metabolic diseases." The sugar lobby "...has more than a passing interest" in this matter, Simon notes. Rippe has consulted for many other members of the junk food industry as well, including Coca-Cola, Dr. Pepper, McDonald's, Kraft Foods, General Mills, and Kellogg." Meanwhile, the ASN publishes one of the most respected scientific journals dedicated to nutrition,

The researchers, nutritionists and industries in question are brought together twice a year for the ASN's conventions, where industry sponsors like Coca Cola, Nestle, Hershey's, Monsanto, Cargill, and many other food giants pay big money for access to nutrition researchers, and even host their own sessions at the conference. While most of the sponsored sessions disclose the corporate funder, Simon's report notes, the industry ties are not always obvious. A recent session, for example, called "Sweeteners and Health: Current Understandings, Recent Research Findings and Directions for the Future," was sponsored by the Rippe Lifestyle Institute. The Institute's founder James Rippe, according to the report, has been paid a $41,000-a-month retainer by the Corn Refiners Association, which represents the makers of high fructose corn syrup. One of the session's “learning objectives” was to "Understand whether or not there is a linkage between sugar consumption and obesity, diabetes and

Of course, many processed foods contain added sugars, which have been in the news lately since the FDA recommended they be noted on the nutrition label as distinct from naturally occurring sugars. Not surprisingly, the American Sugar Association, an ASN sponsor, has come out strongly against the FDA's recommendation. The ASN has too, couching its true motives behind wording that inaccurately suggests the organization's true concern is for consumers' health. "This topic is controversial and a lack of consensus remains in the scientific evidence on the health effects of added sugars alone versus sugars as a whole. There is also lack of evidence on the usefulness of a declaration of added sugars on the label to improve food choices and the health of consumers."

People need to understand when they see the latest NUTRITION SCIENCE STORY being reported, it’s always good to QUESTION where the FUNDING comes from.

The new report focuses on the American Society of Nutrition (ASN), which Simon characterized as a trade organization for nutrition scientists when we spoke by phone. But the ASN's true mission may not be obvious to the casual reader who reads the ASN's mission statement: "The American Society for Nutrition (ASN) is a nonprofit organization dedicated to bringing together the world's top researchers, clinical nutritionists and industry to advance our knowledge and application of nutrition for the sake of humans and animals."

The AJCN has repeatedly propagated the notion that processed foods are being unfairly vilified, and that nearly all foods are processed foods. Any time a piece of food is cut, frozen or cooked, it's by definition processed, according to a recent AJCN paper.

the American Journal of Clinical Nutrition(AJCN). Several ASN executives with close ties to industry sit on the AJCN's editorial board, where they help decide what gets published, and what doesn't. “It's hard for good nutrition researchers to get funding and published,” Simon told me. "That's why people turn to industry sources. But the ones with too much integrity to take money from industry are facing difficulty and hostility in getting published, because the gatekeepers are on the take from industry. So a lot of good science isn't getting published. That puts a chill on the research climate in general." "People need to understand when they see the latest nutrition science story being reported, it's always good to question where the funding comes from." And when the evidence against a mainstay of Big Food grows to the point where it can't be contained, the food industry uses platforms like the AJCN to confuse the issue, or kick the can down the road a little further with claims that "more research is needed."

But the topic is only "controversial," Simon's report notes, "...because the food industry is worried that consumers are becoming more aware of the health effects of too much added sugar, and differentiating naturally occurring sugars from added ones may negatively impact sales of some of their products."

"The food industry is all about confusing American consumers, making sure they don't really understand how to eat right," Simon told WBEZ in Chicago. "Nutrition science is not that complicated. We've known for decades that we should be eating more whole foods, staying away from junk food and processed food, and making plant-based foods the center of your plate." A prior report by Simon, in 2013, focused on Big Food's influence on the Academy for Nutrition and Dietetics (AND), which represents thousands of RDs nationwide. The AND annual convention "...looks like a junk food expo," Simon told WBEZ. In order to ensure that RDs retain control of Big Food's messaging, the organization has helped put laws on the books in 47 states that make it illegal for unlicensed individuals to give dietary advice for medical conditions. Memos that were leaked to Forbes in 2012 by concerned RDs show that AND members were encouraged to file legal complaints against any incidence of unlicensed individuals giving nutritional advice. By managing which nutritional research is funded and published, and how nutritional advice is disseminated, and by whom, Big Food corporations are trying their best to keep consumers eating their products. But this propaganda machine can't completely stop informed consumers from gathering information from truly independent journals and media outlets, and sharing this information among themselves. Or from calling the notion that a sliced apple is a processed food comparable to an apple Pop-Tart, BS!

GENETIC ENGINEERING BY ANY OTHER NAME...

GE CHILE:

CISGENICS

BY ISAURA ANDALUZ, SAVE NM SEEDS he development of genetically engineered (GE) chile is still underway. So is the confusion regarding the definition of genetic engineering and the need for this chile. New Mexico State University (NMSU) recently cited the use of “cisgenics” as a more “consumer-friendly” method in a grant awarded by USDA in 2014. Cisgenics is a form of genetic engineering that moves genes from within the same plant family instead of outside the family (i.e. “transgenics,” which is the case in most GE products).

The NMSU grant goes on to say: “Introducing an engineered chile gene...into chile with no other foreign genes...to make them herbicide and/or disease resistant will make it more readily acceptable by the general public than an engineered plant with bacterial genes.” NMSU’s press release continues by stating the GE chile could be used by organic farmers: “because this approach changes the chile peppers’ own DNA and does not introduce foreign DNA…, the cultivars are not … GMOs (Chile Genome Sequenced).” The reality is that cisgenics does not occur in nature and so is not allowed under the organic law in organic practices. But their propaganda machine is working to convince us otherwise.

Regardless of what stage the GE chile is in, the fact remains that GMO contamination will eradicate all native New Mexico chiles, food security and biodiversity. The location of test trial plots of GE crops are not public knowledge and contamination can occur in nearby traditionally cultivated fields. This fact has caused other states around the nation to pass legislation creating GE-free areas. Consumers throughout the state continue to be concerned. This has prompted biotech advocates including: the NM Chile Association (NMCA), Farm Bureau, NMSU and legislators to intensify their attempts to pass legislation that controls what you and I can plant and eat, and prohibits us from voting to create GE-free zones or labeling. One of their pushback methods is to create confusion. The NMCA registered a website with a name similar to ours (www.savenmseeds.org—changed “seeds” to “chile”) prominently posted on a billboard. Most recently, they adopted our observation that “chile is a staple food” on both their website and in a recent promotional piece in the Albuquerque Journal (March 2015).

The NMCA’s ongoing “justification” for a GE chile is the decline in chile acres harvested from a peak of 34,500 (1992) to 7,700 (2014). Yet, chile harvest tonnage per acre has increased in traditional fields from 3.3 tons/acre in 1992 to 7.6 tons/acre in 2014. The drop in commercial acreage can be attributed to low prices paid for chile, water issues and poor industrial farming practices resulting in rampant diseases in southern NM. Chile is not unique to NM. What is unique are the native varieties acclimated for over 400 years—ensuring food security—through careful seed selection, replanting, and passing on to successive generations. As consumers, we must be proactive. Purchase organic products from true organic farmers and companies (https://msu.edu/~howardp/organicindustry.html) and buy chile from local family farmers.

FARMING AND GARDENING

August 2015 14

PERMACULTURE:

but it's a really neat feeling to know that your land has helped shape the plants on it, even if just the tiniest bit.

It's not just the land shaping the plants that is noteworthy in this approach. If you experiment with naturalizing plants, you'll find that they start to shape how you use the land as well. Next plants. Technically the plants PERMACULTURE acknowledges that year's seedlings might pop up someare still annuals of course, as NATURE HANDLES ITSELF where entirely unexpected, and even they die and are born entirely BEAUTIFULLY, and that human if you might not like them there at anew each year. However, they intervention is often an uphill battle. first, give them a chance to let you have the enduring quality of know what they like. After all, they perennials because they'll keep know what they need far better than coming up once spring comes around. Naturalizing plants adds we do. Once-discrete planting beds might bleed into one a different, new quality to the garden though, and I think it's another, but that's part of the beauty of the process. one of the most compelling things about the whole process. By letting plants go to seed and by encouraging their growth genEveryone's garden is different, and so the best advice I could eration after generation, you eventually will be left with a plant offer to those looking to start naturalizing their plants is to born from and unique to the land you live on. This is how lanjust try things out. I've heard from some growers in drace plant varieties came to be—by letting plants react to the Albuquerque that arugula, chard and kale do pretty well soil and climate they find themselves in over many generations, here, so that's one place to start. If you'd like to learn more, regionally-adapted descendants have taken on unique qualities ask your friendly neighborhood urban homesteader (facein response to their environment. It's unlikely that you'd see this book.com/ ABQUrbanHomesteaders) or take a class like degree of adaptation in just a handful of generations of course, those offered at the Old School (ABQoldschool.com).

ANNUAL, PERENNIAL AND NATURALIZED

Though it sometimes seem like a big step, when approached gradually, it can be an easy transition that increases the depth of our connection to the land. Much of it is a matter of mindset. Permaculture acknowledges that nature handles itself beautifully, and that human intervention is often an uphill battle. Working with the land rather than just working on it makes a big difference, and with the right approach you can improve the land's abundance while putting less effort into it. One great way you can get your feet wet is to start that conversation with your land— let some things go wild, and see how they respond! Our most common food plants are annuals, so the practice of starting fresh each year by picking out which seeds to plant is familiar to everyone who's ever grown food. There is a great variety of perennial plants that can be harvested for food, but lots of them are unfamiliar to the average person. Fortunately, the line between annuals and perennials can sometimes be blurred. Given the right conditions, annual plants will re-seed themselves and grow back the following year. This process, known as naturalization, is a particularly happy medium between annual and perennial

HOLISTIC MANAGEMENT AND GRAZING PRACTICES IN A

CHANGING ENVIRONMENT Ranney Ranch, Corona, New Mexico

AUGUST 4

BY JR RIEGEL his is such a lovely time of year! Harvesting the veggies you planted and nurtured from little seeds is a special sort of experience that really helps me feel connected to the land we live on. Even if it's just one little tomato plant, growing food is so valuable an activity because it renews our ties to the earth. For a lot of people, this connection to the soil is enough, and that's wonderful. Some folks like to go further though, working with (rather than on) the land and responding to it in an ongoing conversation. This is the step from horticulture to permaculture.

Holistic Management International’s Ranney Ranch Day is part of HMI's Open Gate Learning Series. Open Gates are peer-to-peer action-based learning days with short presentations and small group exercises geared for participants to share discoveries and management techniques with guidance from experienced facilitators and producers. Whether you are an agricultural producer, wildlife manager, local agency representative, or just interested in ranching, land stewardship, and grass-fed beef, this is a day for you.

• Learn how to mitigate the effects of drought with good ranching practices and infrastructure • Develop skills to identify indicators of good soil health and effective means to monitor soil health • Explore profitable grass-fed beef marketing practices • Discuss practical grazing strategies to improve water use and land productivity • Understand how ranch infrastructure development can pay for itself with increased productivity • Hear how Holistic Management enables producers to better manage risk, make better decisions and enjoy the benefits of sustainable carbon ranching agriculture

• See what fellow land managers are doing to maintain land health and profitability in a changing environment

SPACE IS LIMITED, so be sure to register in advance. Advance Registration at www.hmi.org

COMMUNITY FORUM 43 RD

August 2015 15

ENLACE QUINCEANERA

ANNUAL GIRLS INC . OF SANTA FE

ARTS AND CRAFTS

COMMUNITARIO’S

SHOW

AUGUST 1–2, 9AM–5PM, SANTA FE PLAZA For 60 years, Girls Inc. of Santa Fe has inspired girls to be “Strong, Smart and Bold.” We provide girls throughout Santa Fe with life-changing experiences and real solutions to the unique issues girls face. Girls Inc. gives girls the tools and support they need to succeed, including trained professionals who mentor and guide them in a safe, girls-only environment; peers who share their drive and aspirations; and research-based programming. At Girls Inc., girls learn to set and achieve goals, boldly confront challenges, resist peer pressure, and see college as attainable. This year Girls Inc. is pleased to present its 43rd Annual Arts and Crafts show on the Santa Fe Plaza on August 1 and 2. The show features the work of over 150 national and local professional artists. This show is the third-largest market on the Santa Fe Plaza each year. Visitors will find a wide range of work: fiber art, jewelry, painting, pottery, sculpture, metal work, wood work, photography, specialty foods, and much more. Proceeds from artists' booth fees benefit Girls Inc. of Santa Fe, a 501(c)(3) non-profit organization that inspires all girls to be strong, smart, and bold. No commission is collected from artists’ sales. Girls Inc. learning programs are experiential, fun and are supported by field trips, community projects, arts and crafts, special mentoring in which girls experience the heritage, culture and diversity that make Santa Fe unique. Girls Inc. of Santa Fe works with girls ages 5–18 from across Santa Fe County. These girls are reflective of the Santa Fe community with some interesting demographics including: 4% speak a language other than English at home, 69% come from a home considered to be low income for the City of Santa Fe, 56% live in a single-parent household, 96% receive a scholarship to attend. No one is turned away due to lack of ability to pay.

AUGUST 15, 6–9PM NATIONAL HISPANIC CULTURAL CENTER Enlace Comunitario is a very unique organization whose mission is to eliminate domestic violence in the Spanish-speaking Latino immigrant community. Each year, they serve approximately 500 mothers and their children who have been victims of or witnesses to domestic violence. We provide counseling for the mothers and children, parenting and life skills classes, and legal services and case management. Our organization has been nationally recognized for our special community outreach prevention program which touches hundreds of persons in the Spanishspeaking community every year. For the first time in Enlace’s history, we will be having a fundraising event in honor of our 15th anniversary. This celebration, the Enlace Comunitario Quinceañera, will be held on August 15th at the National Hispanic Cultural Center from 6pm–9pm. It will be a wonderful program with festive mariachis, a performance by Baila! Baila!, delicious Mexican food, dancing for all, and a silent auction with very special items to bid on. To reserve your table of eight or for an individual ticket contact us at 505.246.8972 ext.12, or email me at: anormann@enlacenm.org

E L I M I N AT E

DOMESTIC

VIOLENCE

ALLIANCE

AWAKENING THE DREAMER

SYMPOSIUM

RIO RANCHO SATURDAY, AUGUST 22 Pachamama Alliance is a global community that offers people the chance to learn, connect, engage, travel and cherish life for the purpose of creating a sustainable future that works for all. The mission of the Pachamama Alliance is to empower indigenous people of the Amazon Rainforest to preserve their lands and culture and, using insights gained from this work, to educate and inspire individuals every-

where to bring forth a thriving and sustainable world. The Awakening the Dreamer Symposium is a half-day transformative journey that educates people on the challenges and possibilities of this moment in time and the role they can plan in a new future. The Pachamama Alliance believes that we can create a world that works for everyone: an environmentally sustainable, spiritually fulfilling, socially just

WE WANT

YOU!

THE BEST PEACHES YOU’LL EVER EAT! RANCHO DURAZNO PEACHES brought to you by the CO-OP DISTRIBUTION CENTER. Find them in the Co-op Produce Dept.

SUMMERFEST

COOL SOUNDS ON A HOT SUMMER NIGHT AUGUST 22, 5–10PM This year, don’t miss George Clinton and Parliament Funkadelic headlining a great evening of music and fun. George Clinton revolutionized R&B during the '70s, twisting soul music into funk by adding influences from several late-'60s heroes. Summerfest is a family-friendly event including free kids' activities, a variety of food trucks, a market with local artisans and neighborhood businesses, and more. Folding chairs will be onsite, but you are welcome to bring your own lawn chairs. Pets must be on a leash per the City of Albuquerque HEART Ordinance. The Westside Summerfest is free to all! The Westside Summerfest is right around the corner from our Westside Co-op Store! Stop by to stock up on healthy drinks and snacks or visit our deli for a great dinner before the concert. Want to know what’s cooking? Call the Westside store at 503-2550. For more info on Summerfest go to: www.visitalbuquerque.org/abq365/WestsideSummerfest/25725/

For more information about Girls Inc. or their 43 Annual Arts and Crafts show on the Santa Fe Plaza go to: www.girlsincofsantafe.org.

PA C H A M A M A

WESTSIDE

Pick up your candidate nominations packet at any Co-op location’s Information Desk, or download it at www.lamontanita.coop/board Have questions or need more information? Contact: bod@lamontanita.coop or call 505217-2027. Please send your filled out candidate packets to robins@lamontanita.coop or mail to La Montañita Co-op, Attention: Membership Department, 901 Menual Blvd. NE, Albuquerque, NM 87107. BOARD ELECTION DATES TO REMEMBER: August 20: Co-op Board Candidate Nominations Deadline October 24: Annual Membership Gathering November 1-14: Annual Board of Directors Elections

BOARD ELECTIONS

CALENDAR

human presence on this planet—this is the New Dream for Humanity. At this symposium like-minded people will come together to chart a course to manifest this dream. The Rio Rancho Pachamama Alliance Awakening the Dreamer Symposium will be held on August 22 from 11:30am to 4pm at the High Desert Center for Spiritual Living, 5621 Paradise Boulevard NW. The Symposium will be facilitated by Gordon Eagleheart and Alorah Lavender. To register or for more information call 505-243-6451 or go to www.pachamama.org/community/137/albuquerque-community.