Co-op Connection News December, 2013
The La Montañita Co-op Connection tells stories of our local foodshed--from recipes to science to politics to community events. Membership in La Montañita Co-op not only brings fresh food to your table, it benefits everyone! Our local producers work hard with great care and love for their land, eco-system and community to grow and create the most beautiful and healthy food.
Co-op Member Patronage REFUND DECLARED Watch Your Mailbox! Board of Directors Declares PATRONAGE REFUND DEAR MEMBER, our La Montañita Co-op Board of Directors is pleased to announce a patronage dividend in the total amount of $440,000. This represents 2.02% of member sales for the fiscal year ending August 31, 2013. Of that total, the Board has approved a cash refund to members of $250,000 and the retention of the balance in member equity. The patronage dividend is one of the main economic links between the Co-op and its members; the dividend allows members to share in the financial health of the Coop in proportion to their patronage. For many members the cash refund will exceed your annual membership fee of $15. Y is the members’ portion of the Co-op’s profits that remain in the business, and represents your direct contribution to our abilities to open new stores like the one on the Westside, replace expensive equipment, make improvements to existing stores, expand our Foodshed project, support various community endeavors and stay fiscally sound. On your dividend check stub you can see listed the amounts of your portion of this year’s dividend, and equity retained, as well as the cumulative amount of equity retained over the years in your name. This is our 23rd annual patronage refund in the past 24 years, and it is your support of our Cooperative that makes this possible. Your patronage dividend is a tangible result of your membership/ownership and participation in our viable alternative economic model. Your Co-op Board of Directors and Staff are sincerely grateful for your support, and we thank you for another great year at La Montañita. We wish you a safe and joyous holiday season, and look forward to serving you in the year ahead. IN COOPERATION, LA MONTAÑITA BOARD OF DIRECTORS: Martha Whitman, President • Marshall Kovitz, Vice President • Ariana Marchello, Secretary • Susan McAllister, Treasurer • Betsy Van Leit • Lisa Banwarth-Kuhn • Kristy Decker • Jake Garrity • Jessica Rowland Members Each Co-op member will receive a dividend equaling 1.15% of her/his purchases from the Co-op during the past fiscal year in cash or store credit. Members who purchased approximately $435 or more will receive a check in the mail. Members who purchased less than that amount will receive a credit redeemable for cash or goods by going to their local store’s Information Desk, since the cost of printing and mailing checks for these smaller amounts would exceed the refund amount. If you would like to further support your community by donating your cash refund, please stop by the Information Desk for details. The remaining balance of the patronage dividend, $190,000, will be retained in the Co-op’s member equity account. This Happen! make it You OWN it! When you think about your La Montañita Co-op, think about being an owner of a local business, because that is exactly what you are. You reap the benefits of a natural foods grocery store every day and you can look forward to a financial return on your purchases from our past fiscal year operations while making a solid investment in the future of the cooperative you own. Congratulations to us all for another great year at the Co-op! Watch YOUR Mailbox! Supporting Community: Donate Your Patronage Dividend T BY ROBIN SEYDEL he economic downturn has been especially difficult for nonprofit organizations in our community. In this environment every little bit helps to maintain the good and important work of these organizations, so critical to our community’s well-being. This year alone Co-op members have volunteered over 5,000 hours in a wide variety of worthy non-profit and educational organizations as part of our Community Capacity Building Programs. Additionally, the Co-op donates thousands of dollars in food for fundraising events to hundreds of groups throughout the year. Some of these donation funds are allocated in our annual organizational budget as part of our commitment to the co-op principle of “concern for community.” Some of these funds come from the patronage dividend checks that are not cashed by our members. DONATE your Patronage Dividend Check to a worthy non-profit organization! There are basically two ways in which you can donate your patronage refund to support the work of non-profit organizations in our community. You may, of course, sign over the check to the organization of your choice. Just endorse it to that organization and give it directly to them. This is the very best way, as it goes directly to the organization of your personal choice. Or you can just refrain from cashing your patronage refund check. However, if you do this the Co-op must report the unclaimed patronage as income to the IRS, which will take its cut. This will happen unless you specifically write PLEASE DONATE when you endorse your check and bring it back to your favorite Co-op location’s info desk. All unclaimed patronage monies are donated by La Montanita Co-op to the many and varied organizations that request our support throughout the year. Visit our website for a list of our community partners. Your La Montañita Food Co-op Patronage Refund check will be mailed in mid-December. Checks will be issued to all members who receive a patronage refund of $5 or more. If you were a member in good standing from September 1, 2012, to August 31, 2013, and do not receive a check, please visit any Co-op location Information Desk... it may be that your refund is less than $5. If that is the case, we will look up your membership account and issue you a store credit or cash refund on the spot. WATCH YOUR HOME MAILBOX for your Patronage Refund check in December. YOU IT! OWN Co-op Holiday Festivities You’re Invited! Join us at all our Co-ops for holiday festivities, natural foods samplings, craft fairs, music, friends and fun. And don’t forget to take an ornament off our Make a Child Smile Holiday Giving Trees, going up at all locations starting December 2, and make the season brighter for a child in need. Sat, Dec 7: Nob Hill Co-op, 5-7pm In conjunction with the Nob Hill Shop and Stroll Twinkle Light Parade, activities and entertainment at the Co-op include: 5pm: Temporary Tattoos, original folk and holiday favorites 5:30pm: The Loren Kahn Puppet Theater, for children of all ages 6pm: Dave Hoover, Celtic harp 6:30pm: The Loren Kahn Puppet Theater, for children of all ages Sat, Dec 14: Santa Fe Co-op, 1-4pm 1pm: Dolce Divas Woodwind Quintet, classics and holiday favorties 2pm: Stu McAskie and Cathy McGill, jazz classics and holiday favorites 3pm: Natcha Mendez and Melanie Monsour, Latin and holiday favorites Sat, Dec 14: Valley Co-op, 1-4pm Annual Holiday Local Crafts and Gift Fair in the Valley Co-op Parking Lot 1:30pm: Duo Arioso, harp and flute chamber music 2:30pm: Tradicion Mariachi, mariachi favorites 19th annual make a child SMILE Sun, Dec 15: Westside Co-op, 1-4pm 1pm: Alpha Blue, original and classic folk, holiday favorites 2pm: Moasic Woodwind Trio, classics 3pm: Los Trinos, classic Nortaneo Mexican favorites HAPPY HOLIDAYS! Other Important Seasonal Dates December 16: Giving Tree gift return deadline December 24: All Co-ops close early at 6pm December 25: All Co-ops closed New Year’s Eve: Regular hours at all stores New Year’s Day: Open 8am-9pm Look for the Annual Holiday Giving Trees at all CO-OP locations beginning December 2! fr om the CO-OP Return gifts to your CO-OP by Monday, December 16 We sincerely invite you to celebrate the spirit of the season and let light and love, peace and laughter fill your heart at one or all of our holiday parties. And we wish you the happiest of holidays, good health, good fortune, peace and fulfillment in the coming year. Your Co-op Staff got the spirit December 2013 2 La Montanita Cooperative A Community - Owned Natural Foods Grocery Store Nob Hill 7am – 10pm M – S, 8am – 10pm Sun 3500 Central SE, ABQ, NM 87106 505-265-4631 Valley 7am – 10pm M – Sun 2400 Rio Grande NW, ABQ, NM 87104 505-242-8800 Gallup 10am – 7pm M – S, 11am – 6pm Sun 105 E Coal, Gallup, NM 87301 505-863-5383 Santa Fe 7am – 10pm M – S, 8am – 10pm Sun 913 West Alameda, Santa Fe, NM 87501 505-984-2852 Grab n’ Go 7am – 6pm M – F, 10am – 4pm Sat UNM Bookstore, 2301 Central SW, ABQ, NM 87131 505-277-9586 Westside 7am – 10pm M – Sun 3601 Old Airport Ave, ABQ, NM 87114 505-503-2550 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 Administrative Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • General Manager/Terry Bowling 217-2020 firstname.lastname@example.org • Controller/John Heckes 217-2029 email@example.com • Computers/Info Technology/ David Varela 217-2011 firstname.lastname@example.org • Operations Manager/Bob Tero 217-2028 email@example.com • Human Resources/Sharret Rose 217-2023 firstname.lastname@example.org • Marketing/Edite Cates 217-2024 email@example.com • Membership/Robin Seydel 217-2027 firstname.lastname@example.org • CDC/MichelleFranklin 217-2010 email@example.com Store Team Leaders: • Valerie Smith/Nob Hill 265-4631 firstname.lastname@example.org • John Mulle/Valley 242-8800 email@example.com • William Prokopiak/Santa Fe 984-2852 firstname.lastname@example.org • Michael Smith/Gallup 575-863-5383 email@example.com • Mark Lane/Westside 505-503-2550 firstname.lastname@example.org Co-op Board of Directors: email: email@example.com • President: Martha Whitman • Vice President: Marshall Kovitz • Secretary: Ariana Marchello • Treasurer: Susan McAllister • Lisa Banwarth-Kuhn • Kristy Decker • Jake Garrity • Jessica Rowland • Betsy VanLeit Membership Costs: $15 for 1 year/ $200 Lifetime Membership Co-op Connection Staff: • Managing Editor: Robin Seydel firstname.lastname@example.org 217-2027 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Advertising: Sarah Wentzel-Fisher • Editorial Assistant: Sarah Wentzel-Fisher email@example.com 217-2016 • Printing: Vanguard Press Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667 email: firstname.lastname@example.org website: www.lamontanita.coop Membership response to the newsletter is appreciated. Email the Managing Editor, email@example.com Copyright ©2013 La Montanita Co-op Supermarket Reprints by prior permission. The Co-op Connection is printed on 65% post-consumer recycled paper. It is recyclable. 19th annual Make a Child Smile GIVING TREE A A SEASON OF COOPERATION AND CARING s I prepare for our annual holiday giving tree I am struck by the realization that it has been nearly two decades that we have been meeting the needs and bringing a bit of joy to children around our state. I am deeply aware of how blessed I am to be able to serve our amazing cooperative community and am grateful for the support that this, one of my favorite projects, has received over the years. Through good times and hard times we have come together, understanding that when we pool our resources, we can make the world a better, more joyous place for us all. For 19 years, you, our Co-op community, have acted on this understanding through our annual giving tree project. During each holiday season you have shared your resources and helped fulfill the holiday needs and wishes of children experiencing hardships in our communities. Each year when I see the piles of gifts under the trees at our locations, my heart is filled with awe for the caring concern and generosity of our Co-op members and shoppers. This year we once again ask for your help in letting some very special children and families know that we, as a community, will continue to be there for one another. Last year alone we made the holiday wishes of approximately 600 children in protective custody and foster care a reality. Over the years, you, our loyal Co-op members and shoppers, our staff and child advocates from participating agen- cies have, through this program, provided for the needs of thousands of children. What we have accomplished together restores my faith in humanity, reminds me of the power of cooperation and gives me hope for the future. We sincerely hope you will help us do so again. Once again this year the Co-op is honored to work with some of our communities’ most dedicated organizations (see below). Again this year sustainably grown and harvested trees (purchased from Delancy Street’s addiction recovery program), filled with ornaments, each bearing the name, age and holiday wish of a child from these organizations, will go up at each Co-op location between December 2 and 3. To all of you who have participated; the social workers at all the agencies, many of whom have been with this project since its inception; Co-op staff; and each and every one of you, who throughout the years has taken an ornament off the tree and found the time during this busy season to share your resources, from the bottom of my heart I thank you all. I hope you will find the time and resources to do so again this year. If this is your first Co-op holiday season we hope you will help “Make a Child Smile!” -LOVE ROBIN SEYDEL Make a Child Smile PARTICIPATING AGENCIES Peanut Butter and Jelly Day School For well over 35 years, PB&J Family Services, Inc., has worked to keep children safe and help families survive. PB&J continues to pioneer innovative approaches to the prevention of child abuse and neglect, and the preservation of the family through interactive parenting and bonding programs in its Peanut Butter & Jelly Therapeutic Pre-schools, in home-based programs and in its TEENS program at the Cuba, NM, High School—focusing on breaking the often-generational cycle of family dysfunction. In a program that serves children with an incarcerated parent at one of four New Mexico prisons, PB&J works to break the cycle of crime. Often angry and feeling abandoned, these children are six to eight times more likely to be imprisoned than other youngsters. Other programs work with middle and high school youth in the South Valley through the KidPACT program. More than 80 percent of the families PB&J works with make progress toward meeting their goals. PB&J’s programs are so successful that with governmental support they are expanding to serve new communities. Your gift helps them have a holiday season to remember. Mil gracias! For further information you may contact Donna Brew at 505-877-7060. Enlace Comunitario Enlace Comunitario (EC) works with Latino immigrants to eliminate domestic violence and strengthen community. For over 15 years EC has created a dynamic continuum of services for both victims of domestic violence and their children, including: safety planning; assessment; individual and group counseling; referrals to services (housing, health, financial, etc.); parenting and life-skills classes; legal advocacy; economic development; crisis intervention; and community education. EC’s innovative approach goes beyond providing services to include advocacy, leadership development and community organizing projects to make long-term systemic changes and strengthen community. Domestic violence affects families from all backgrounds. Unfortunately, women from immigrant communities are often at greater risk and are less likely to access needed services. They face cultural and language barriers to police and social services, increased threats of becoming separated from their children through deportation or international child abduction, less access to public benefits and less awareness of their plight by churches, schools and the community at large. Please contact them at 246-8972 with questions or if you want to support Enlace. New Mexico Department of Children, Youth and Families Bernalillo County Child Protective Services (CPS) is a division of the New Mexico’s Children, Youth and Families Department (CYFD). CYFD receives hundreds of reports every month regarding abuse or neglect of children. And while the mainstream media reports the problems now and again, the thousands of children helped by CYFD generally goes unreported. Social workers investigate allegations and, when needed, intervene with families to ensure the safety of children. This intervention may consist of crisis counseling, referrals to community resources, or other community supports, or in worst-case scenarios the Department requests custody of the children. Children in CYFD custody are placed in a licensed foster home. Foster parents give temporary care to children while they are in CYFD custody. They provide a protective and safe home, structure, nurturing and assistance in preparing the child to return to his/her home or to be adopted. In New Mexico everyone is mandated by law to report child abuse, neglect or exploitation. To report child abuse or neglect please call: Metro Area, 841-6100, or Statewide, 1-800-797-3260. Bernalillo County has a group of dedicated foster families, but the need is greater than the number of available families. If you feel you could provide a safe home for children in CYFD custody, please call Foster a Future, at 1-800-4322075. Working together we can make a difference in a child's life. Return gifts to the CO-OP by Monday, December 16! HOW THE CO-OP GIVING TREE WORKS Giving Trees go up Dec. 2/3 • Trees will go up at ALL Co-op locations December 2 and 3 • The ornaments have wish lists for each child, allowing you to choose a gift you will enjoy giving and they will enjoy receiving. Please put your name and ornament number on the Log Sheets attached to the giving tree at each store in case you lose the ornament. • Please return the gifts to the Co-op by Monday, December 16, so we can get them back to the agencies and to the children in time. Please, please honor this deadline. • Some families and foster families have more than one child in the program. When one child gets a gift and another does not (because an ornament is taken but a gift is not returned to the Co-op in time) it can be devastating for that child. • Please tape the “ornament” with the child’s name and agency on the gift. To protect the confidentiality and the identities of the children, each ornament has a code number on it. Taping the colored ornaments that have the agency name and an ornament code number to the top of the gift will help us get your gift to the right child. FOR MORE INFORMATION contact Robin at 505-217-2027, toll free at 877-775-2667 or e-mail her at firstname.lastname@example.org got the spirit December 2013 3 beginning in VETERAN FARMER WHOLE FARM PLANNING JANUARY SERIES quality of life, land productivity and health and business profitability. COME FOR ONE SESSION OR THE WHOLE SERIES: • Identifying Key Values and Resources for Success • Creating a Whole Farm Goal • Value-based Decision-Making • Whole Farm Financial Planning • Easy and Effective Enterprise Analysis Facilitated by Ann Adams, Holistic ManagementInternational (HMI), Director of Community Services and a whole farm planning educator for 15 years, Ann has a small homestead with goats and chickens in the Manzano Mountains. This series is open to all veterans and active duty personnel, and room permitting, the larger community. Classes are free for veterans and their families and will be held at 3:30pm on Thursdays on January 16 and 30 and February 6, 20 and 27. For more information and to register contact email@example.com or call her at 505-217-2027 or toll free at 877-775-267, or visit www.lamontanita.coop. 2014 As part of our ongoing commitment to grow our local community of farmers, we provide farm and ranch skills trainings for area veterans through the Veteran Farmer Project. Thanks to a grant from the New Mexico Department of Agriculture we are pleased to announce our early 2014 series of classes. Learn the basics of developing a whole farm goal and how to make on-farm decisions more effectively (including a special focus on financial decisions) in this Whole Farm Planning Series. This series will focus on helping you manage all your resources more effectively—human, natural and financial. Whether you are considering starting to farm or are already in the business, this series will help you ask the right questions and make critical decisions to move you forward. These tools have been used by farmers and ranchers around the world to improve TOGETHER WE CAN MAKE A DIFFERENCE! GIVING A in the spirit of When we cooperate and pool our resources we can do lots of good in our communities. CO-OP SCRIP: With our Co-op Scrip we have supported a number of schools in the Albuquerque and Santa Fe area. The “Co-op Scrip” program helps organizations raise money. Participating organizations make one dollar on every ten, their supporters get to eat local and organic Co-op food and the Co-op has made a 10% donation to organizations doing good things in our community. Through this program the Co-op has donated tens of thousands of dollars over the years to a variety of schools and other non-profits. Ongoing Community Support: All year long hundreds of organizations come to the Co-op for help and support in their fundraising and educational efforts. s a community-owned organization it is part of our mission to support the community that supports the Co-op. The Co-op continually looks for ways to help local organizations raise the funds they need to continue their work. Each year the Co-op gives tens of thousands of dollars in food donations to support fundraising efforts, free publicity in our newsletter and other help to many worthy non-profit organizations and schools. Bag Credit Donations: Thanks to your environmental awareness and the many of you who bring your reusable shopping bags and donate your dime bag credit, between January 2013 and October 2013 (the last month we had numbers for at the time of this writing), together we raised $20,744.85 for worthy non-profit organizations around our state. Thanks for bringing your bags and donating your dime. All the organizations are most grateful for these donations. SUPPORTING COMMUNITY LONG CO-OP’S GOT THE GIVING SPIRIT ALL YEAR BUILDING YOUTH LEADERS FOR PEACE PAL PEACE which teaches students about different world views and ways of life, and is the foundation for connection. At the developmental stage of middle and high school, young people are very curious about the world and respond eagerly to the opportunity to connect with someone across the globe. At the same time they are developing and refining important literacy skills. In many instances, participants express a desire to be of service to each other. This desire is the catalyst for the second component of our program—student led service projects which target a local need or a need impacting friends across the world. Our annual Youth Service Summit brings together a diverse group of students to meet, discuss, learn about community organizing, and implement service projects as a way to make a real impact. This year, Youth Service Summit students are focusing their efforts on bullying awareness in the Albuquerque community. The vision of PeacePal is a world led by young leaders empowered with peace building skills. These young leaders will have the necessary knowledge and skills to navigate local and global challenges with increased intercultural appreciation and respect, and less interpersonal conflict, violence and war. In light of the recent violent tragedies in the US and across the world, Project PeacePal is committed to transforming sorrow and fear into action and service. Project PeacePal is honored to work with committed teachers, parents, and community leaders who are asking our youth to reflect on their lives, to be of service to one another, and to learn about life outside of our narrow perspectives. Now is the time to change the violent trends in our culture. Now is the time to build peace. For more information or to make a donation go to www.peacepal.org or call 505-255-2042. BY SARAH WILKENSON, PEACEPAL FOUNDER AND DIRECTOR Old A irport Ave. Based in school classrooms, since 2007 over 10,000 students in over 20 countries across the word have participated in our program. Over 5,000 of these students have been in US schools, and the majority of these have been in New Mexico. PeacePal has two components to our program. The first component is our international pen pal letter exchange, 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. BAG CREDIT DONATION ORGANIZATION CO-OP PROGRAM BAG CREDIT ORGANIZATION of the month: DONATE your BAG CREDIT ! In December your Donate the Dime organization is PeacePal, building the next generation of leaders for peace through the joy of connection and mutual understanding. In October your Bag Credit donations totaling $2,221.40 went to Companion Animal Rescue and Medical Assistance (CARMA) of Corrales. THANKS to all who donated! Coors Blvd. COOP Project PeacePal is a New Mexico-based peace through education nonprofit organization whose mission is to inspire youth to become peace building leaders. Because we believe that sustainable peace is only possible in a world where humans experience connection and joy in helping one other, we create person-to-person connections between youth globally through correspondence and service-learning initiatives. By participating in our program, youth acquire essential life skills such as intercultural understanding and communication, enhanced literacy, critical thinking, confidence, and conflict management. These skills prepare them to have a better understanding of our common humanity and become more effective and peaceful leaders. WESTSIDE 3601 Old Airport Ave. NW 505-503-2550 Alamed a Blvd. holiday Pomegranates: the biblical fruit! Flash in the Pan foods December 2013 4 Many recipes pair pomegranates with walnuts. Historically, they're grown in the same regions. And culinarily, the flavors complement each other beautifully. The penetrating acidic sweetness of pomegranates is a perfect contrast to the astringent, oily flavor of walnuts. Pomegranate seeds are used to accent sopa de nuez, a Spanish creamy walnut soup, and sprinkled atop chiles en nogada, a Mexican dish of stuffed chiles and walnut sauce. And they're ground with walnuts and red pepper to make muhammara, a Persian dip. Perhaps the most famous pairing of pomegranates and walnuts is fesenjan, a meat stew made with ground walnuts and pomegranate molasses. Typically made with chicken or lamb, fesenjan can be found throughout the Middle East and Central Asia, including Georgia, Iran, Armenia and Azerbaijan. Pomegranate molasses can be found wherever Middle Eastern ingredients are sold. Like pomegranate juice, molasses doesn't contain all of the nutrient benefits of whole pomegranates, but it's a very tasty tool to have in the chest, and helps make this dish a winner. Fesenjan 1 pound chicken or lamb, cut into 1-inch chunks 1 cup of walnuts 4 tablespoons pomegranate molasses 1 cup chicken stock 1 large onion, chopped Olive oil for the pan 7 or so cardamom pods A pinch each of nutmeg and cinnamon Juice from one lemon Salt and pepper Optional: 1 tablespoon sugar Pomegranate seeds for garnish Brown the meat in a pan with oil. In a separate pan, without oil, lightly toast the walnuts. When they cool, grind the nuts into a paste. After the meat has browned, add the onions and fry until translucent. Add walnut paste, pomegranate molasses, chicken stock and enough water to submerge everything. Reduce heat to simmer and add the spices. Simmer on low heat, adding water as necessary to keep the meat covered. After an hour, add the lemon juice, and season to taste with salt, pepper, and if you wish, sugar. As the meat approaches falling-apart tender, stop adding water and allow the sauce to thicken, stirring often to prevent burning. When the sauce is thick as melted ice cream, remove from heat and serve fesenjan with rice, garnished with fresh pomegranate seeds. P BY ARI LEVAUX omegranates have long been one of the world's most revered fruits. The Bible is littered with references to the red orb, the image of which decorates the temple of Solomon and the robes of priests. An Old World staple, the fruit is gaining popularity in the New World as well. Canada, Mexico and emerging markets of South America are biting into California's export and NM’s locally grown. Once you get the hang of eating and cooking with them, it's easy to see why. "Pomegranate" combines the Latin words for "apple" and "seeded." Botanically, the seeded apple isn't a close relative to the apple, but they have some things in common. Both are ripe in autumn—pomegranate season runs from late August until January—and both have long storage lives beyond their fresh seasons. Both fruits have been suggested as being the forbidden one that tempted Eve, though most biblical scholars lean toward the pomegranate. Both rosy-hued fruits have a reputation for keeping the doctor away, though pomegranates are more nutritious. Another fruit historically linked to the pomegranate is the grape. They co-star in several biblical verses, and can function similarly at the dining table. Pomegranate flavor has a wine-like quality. Chefs sprinkle the bright seeds atop their finished dishes, knowing that the mastication of a single ruby nugget with your mouthful of food is like a sip of wine as you chew. Pomegranate seeds create fireworks when eaten with rich foods, like stuffed pork loin or mushroom linguini. Recent medical research has shown that, in addition to the fruit's wellknown antioxidant and vitamin constituents, it also contains anti-cancer compounds that show promise in killing skin, liver, colon and prostate tumor cells. Not surprisingly, there is interest in using some of these compounds in chemotherapy agents. Meanwhile, tainted Turkish pomegranate seeds, in a frozen antioxidant blend sold at Costco, were recently identified as the source of a hepatitis A outbreak that has sickened 162 people since June. Eating pomegranates whole allows you to avoid this kind of danger, as the peel protects the fruit from any contamination the supply chain might impart. Many of the pomegranate's healthful elements reside in the seeds, skin and the aril, the yellow membrane that crisscrosses the fruit. So while juice might be a sweeter, user-friendly way to ingest pomegranate, you might only be getting some of the benefits. But if you tear the skin off and dive mouth-first into the fruit like you would an apple, you'll get a mix of pulp, seeds and aril. It's a bit more bitter and crunchy, but the sweet, penetrating flavor of the juice makes these bites pleasurable nonetheless, THE HISTORIC SEED apple POMEGRANATE’S flavor and color fireworks provide antioxidants, vitamins and anti-cancer compounds with more complexity than a sip of juice. If you're really into the bitter components, it's possible to purchase plain pomegranate arils—or even arils covered in milk chocolate. An enriched juice out of fresh pomegranates can be made by peeling the fresh fruit, leaving as much of the inner peel and aril as possible, and putting the naked pomegranate innards in the blender with a little water. Blend it to a slurry, and leave it overnight, refrigerated. Filter it the next morning. The result is a little more bitter than juice, but more complex, and is a delicious, refreshing, and perhaps anti-carcinogenic way to start the day. When selecting pomegranates, look for firm fruits with hard, rounded skins. Avoid super-sized fruits; like wine-grapes, pomegranates cultivated for size produce a more watery fruit, with less terroir. Those with dark red skin tend to contain seeds with darker red pulp. If you find a good batch, consider acquiring some for long-term storage. Wrap them in paper towels and store in a paper bag at the bottom of the fridge where there isn't much activity. Like bottles of wine, the less they're disturbed, the better they're preserved. E AT I N G FOR YOUR HEALT H WORKSHOP HEALING THROUGH CANCER: A community-based workshop Saturday, December 7, at 10:30am, join Susan Clair for this informative workshop focused on people healing through cancer. Creating a safe space for deep understanding for people who have or have had cancer is part of this workshop goal. TOPICS INCLUDE • Elements of a Healthy Lifestyle • Plant-Based and Animal Proteins • Organic & Conventional Foods • Antioxidants and Systemic Alkalinity • Health Benefits of Herbs & Spices • Fats & Sweeteners • 30 Delicious Recipes This workshop is FREE for people healing through cancer – Seating is limited. Advance registration is required. Workshop Materials will be provided. The Workshop will be held at the Highland Senior Center, 131 Monroe NE, Albuquerque. Contact Susan Clair for information and to register 505-321-8649 / 505-2819888, email: firstname.lastname@example.org. december7 @ 10:30AM TURKEYS AND LARGE TURKEY BREASTS, DUCK, QUAIL, ROASTS, BONELESS HAMS, RACK OF LAMB, PRIME RIB, SEAFOOD, FISH, ELK, BISON AND T H E V E RY BEST LOCAL SWEETGRASS CO-OP BEEF! spotlight on HOLIDAY meats Your Co-op has a variety of specialty meats available for your holiday celebrations! FOR SPECIAL CUTS OR SPECIAL ORDERS call Cameron/Nob Hill: 265-4631, Elena/ Valley: 242-8800, Grace/Santa Fe: 9842852, Michael/Gallup: 863-5383 Oz/Westside: 503-2550 ’tis the gifting season PRAYER FLAGS BRING HOPE IN JUAREZ nesses in Juarez: it had become downright dangerous to operate a storefront. An unexpected breakthrough came one day when Siba’s daughter, Rosario, who works at Mountain View Market Co-op in Las Cruces, mused that it would be nice to find locally made prayer flags like the ones she ordered online from Tibet or Nepal. After sharing some images of prayer flags with Siba and Sofia, Guerilla Prayer Flags was born. The mission of the business is to provide employment to those who needed and deserved it, to use recycled materials available locally, and to spread the message of peace and hope anywhere and everywhere—guerilla style. The task of transforming piles of junk into garlands of hope was an original one, but not a simple one—and this is precisely why it has provided four women with steady employment for almost a year. The process begins with Lupe, whose seven-year-old daughter with cerebral palsy helps her scour the secondhand markets for the perfect t-shirts. After she December 2013 5 GIFTING that makes a better WORLD! grassroots project called Guerilla Prayer Flags is giving hope to disadvantaged families in Juarez, Mexico, a border city ravaged by drug wars and violent crime. Mothers of specialneeds children, widows and their families are creating beautiful prayer flags, inspired by the Tibetan Buddhist tradition, out of recycled t-shirts, bottle caps and can tabs, in a small workshop amidst sprawling pallet and cardboard houses, dilapidated dirt roads, and people struggling to meet basic needs. The project began when Siba Escobedo, a long-time Juarez aid worker, and her friend from Mexico, Sofia, a widow with five children, began brainstorming ways that they could create a cooperative business to offer employment and independence to local women. Because the two worked together at a local community center for families with special-needs children operated by the Sisters of Charity, they knew many hardworking mothers who simply could not work outside of their homes in maquilas (factories). Ideas abounded but the unsurmountable problem was the rampant extortion and violent acts on busi- A hand washes each one (she has no machine), they are cut and hemmed by Griselda, who has three children and cares for an orphaned autistic girl. The squares of fabric come to life as Siba hand-dyes, tie-dyes, and double-dyes, each one in a rainbow of color. The flags are then block printed with hand-carved stamps and assembled by Sofia’s daughter Loren, a young woman working hard to support herself while also volunteering at a maternity clinic. The flags are finally strung onto hemp twine and Samantha, a deaf university student, adds can tabs and bottle caps, collected from local bars, to each end to jingle in the wind. Sofia, relentless community liaison and peacemaker, oversees every aspect of the process. The result: prayer flags with 35 different themes, ranging from Tibetan Buddhist to Virgin of Guadalupe, from Goddess to Advent to holiday colored OMs. The flags are great for indoor or outdoor display, and make meaningful, one-of-a-kind gifts! Look for Guerilla Prayer Flags at La Montanita Coop locations. FOR MORE INFORMATION please visit www.ragstobritches.org. sustaining the gift of this PLANET CARBON ECONOMY SERIES I BY IGINIA BOCCALANDRO t is the Hanukkah/Solstice/Christmas/Kwanzaa holiday season; bringing to mind songs of good tidings, hot apple cider, gifts, family, food and cheer. Whether you celebrate the festival of lights, the birth of Jesus, the celebration of family, community and culture or any other December celebration, I urge you to do something different this year. I would like to suggest getting presents that meet the triple bottom line: good for people, planet and profit. Imagine what could happen if we put permaculture principles and sustainable practices to good use as we choose gifts for our loved ones. Using the immense cash influx to support sustainable practices could have a huge impact in our country and world. Money talks; your buying power speaks loudly. What you invest in grows and that which you abstain from often diminishes. This might look like making gifts yourself of recycled materials, buying locally produced items, wrapping in silk scarves or newspaper instead of wrapping paper, re-gifting presents that you may never use, or giving tickets to the Clean Economy Conference on Jan. 30-Feb. 2 (www. carboneconomyseries.com) to friends and family so they too can adopt sustainable practices. The Carbon Economy Series workshops in Santa Fe, Albuquerque and now in Dallas are born out of the inspiration of a few and the efforts of many. I applaud with gratitude the genius, impetus and energy of Australian permaculture designer Darren Doherty, who came up with the concept for this series. I was fortunate to be hosted by the wonderful multigenerational Tautrim fam- ily on Orella Ranch next to the glimmering Pacific Ocean in Santa Barbara, CA, for my first Carbon Series experience in 2009. The world-renowned teachers and eager participants discussed topics, which empowered us to shrink our carbon footprint. As Pablo Lugari, the celebrated pioneer of sustainable practices at Gaviotas in Colombia explains (www.friendsofgaviotas.org); all life depends on the delicate balance of the gasses in our atmosphere. This balance has coevolved with the vegetative skin of the planet. This vegetative envelope is the succession of species flowing from a single celled organism like cyanobacteria, to algae, to grasses, and vegetables. This flow continues to bushes, deciduous trees and finally to the mighty conifers. This membrane uses sunlight, carbon, soil and water to produce oxygen and food. The soil-food-web supports all the life we see and experience. It is more complex than all the species we know on the surface of the land and under water. We have only identified 2% of the organisms in soil. Three groups have been identified: bacteria, fungi and microorganisms like nematodes; that help break down mother rock and her substrates into a less complex mineral structure which plants can utilize to thrive. Plant families including grasses, sequester more carbon and release more oxygen than tropical rain forests. We can all sequester more carbon and replenish the biology of the earth’s soil membrane with the natural practices to be discussed in theory and practice in the 2014 Carbon Economy Series. Join us and Joel Salatin Jan. 30-Feb. 2 for the Clean Economy Conference in Albuquerque. We wish you the best of everything for this holiday season and a happy, prosperous and sustainable new year. Go to www. carboneconomyseries.com for more info. FA I R T R A D E C O - O P C H A N G E S W O M E N ’ S L I V E S ANDES GIFTS A Mary Alice Cooper, MD ndes Gifts proves that affordable high quality, handmade products can be sourced ethically and sustainably, benefiting the individuals and communities involved. Andes Gifts are made by Aymara and Quechua women in the highlands of Bolivia and Peru. Andes Gifts is a Fair Trade company that works with a unique approach to provide value to both artisans and consumers. The Andes Gifts approach to Fair Trade includes a commitment to making a real and sustainable economic impact in rural indigenous communities. Abiding by the principles of Fair Trade, it pays a fair living wage to the hundreds of rural knitters who handcraft the products. The artisans employed in the project are largely from underdeveloped and impoverished communities. Bolivia is the second poorest country is the western hemisphere, and the rural areas of the Peruvian highlands are only slightly more developed, at best. With the money they earn the women gain access to a better diet, improved educational opportunities for their children, or can choose whatever other priorities they see as being worthy. One of the many indirect effects of this economic impact is that many of these women gain selfconfidence and a sense of pride by being able to be providers for their families. Andes Gifts provides free technical training, including knitting, in rural indigenous communities where there are few if any employment opportunities. The skills offered enable further rural economic development while not damaging the social fabric of communities. This technical training enables knitters to stay in their communities and continue to learn new skills and in turn produce a wider array of products which helps them fulfill a larger diversity of product orders. With increased proficiency comes increased self-confidence and enthusiasm for their work. Computer literacy, basic bookkeeping skills, and product design and development are also taught, which greatly improve the knitting co-operatives’ organizational and creative capacities. The production model respects and reinforces local traditions and family structure. Most artisans work either in their own homes or together with other knitters in cooperative workshops in their communities, where they swap stories, share ideas and child care and have access to tools and materials. They work at their own pace, in clean, spacious and safe environments. Working only the amount that they desire or are able to, the women don’t have the constant pressure of factory style production deadlines. Also, this flexibility allows them to stay close to and participate in their local traditions and customs. One such rural tradition in both Peru and Bolivia is the potato harvest or “chacra.” Over the last seven years Andes Gifts have given out over 150 no interest / no collateral loans to both individuals and groups of artisans. (Other credit is available in rural Bolivia and Peru, but at high interest rates and never without some type of collateral put down to secure the loan.) The micro loans have experienced a 98% return rate. Look for a wide variety of FAIR TRADE Andes Gifts hats, gloves, mittens, scarfs and a variety of other lovely products at your favorite Coop location. need the perfect GIFT? co-op gift certificates From $10 and up, give the GIFT of great tasting healthy FOOD! co-op news CO-OP DISTRIBUTION CENTER UPDATE: A TASTE OF December 2013 6 Cooperation AMONG CITRUS! C o - o p s! tionship. The CDC has partnered with PRAGOR, an organic avocado grower co-op in Michoacán, Mexico, to bring delicious fair trade avocados to all of our stores. This is the CDC’s second large-scale project working with fair trade growers through Equal Exchange; the first project was a collaboration with a banana growers co-op. Avocados are not a product we will ever be able to sustainably produce in New Mexico, but we know that people love to eat them. Because of direct and personal relationships with member-owners of producer co-ops like PRAGOR and Condorcanquí, and other cooperative food distribution networks like Equal Exchange, the CDC can offer fair and organic food to our customers at both a retail and wholesale level. The Mexican farmers who grow these avocados rely on the CDC’s business to be able to compete in a world increasingly dominated by industrial agriculture. As a food hub, the CDC relies on these sorts of producers to have the diverse product offerings customers expect. And the friendship, dedication and hard work of folks on both sides of the transaction ensure that the supply chain is strong and both co-ops can stay in business. Look for Equal Exchange avocados at all Co-op locations. HOLIDAY I BY SARAH WENTZEL-FISHER n this month’s Co-op Distribution Center column we look at why relationship building is so important to food hubs. When the CDC cannot source a product locally, they try to purchase products that come from vendors who have fair and sustainable business practices. Part of the appeal for many CDC customers is that they know they can ask questions about a product’s source. Relationships built on trust and good communication with both vendors and suppliers are essential to the success of the food hub. For example, ten years ago Cooperativa José Garbriél Condorcanquí invited Michelle Franklin, then a store manager for La Montanita’s Nob Hill store and now the director of the CDC, to visit and learn about the coffee they grow. Her visit was the start of a long-term working relationship with both the coffee growers and with Equal Exchange. Number six of the seven cooperative principles is cooperation among co-ops. Equal Exchange is a worker-owned distribution cooperative that builds long-term trade partnerships that are economically just and environmentally sound, fosters mutually beneficial relationships between farmers and consumers, and demonstrates, through their success, the contribution of worker co-operatives and Fair Trade to a more equitable, democratic and sustainable world. For La Montanita, purchasing coffee from Equal Exchange made sense on many levels, and when the Co-op decided to open the distribution center, expanding our working relationship with Equal Exchange also made sense. This winter you can find fair trade avocados purchased through Equal Exchange in our produce departments as a result of this rela- CITRUS is HERE If you are like me, you wait all year for the start of the season and a taste of citrus. Sweet or tart, fabulously juicy and just what the doctor ordered to keep the sniffles away so you can enjoy all the holiday festivities. And what better to give as a gift or take to a party than a Satsuma gift box or a basket of assorted citrus. This month the CDC is pleased to offer delicious West Texas Rio Star Grapefruit and Meyer Lemons at all Co-op produce departments. Look for a plethora of holiday citrus coming to your favorite Co-op produce department including: Satsumas, Clementine tangerines, Cara Cara navels, tangelos, Kishu tangerines, Pixie tangerines and more. sweet healthy & NEW CO-OP GIFT GIVE THE GIFT OF GOOD CARDS! HEALTH! HOLIDAY parties CO-OP December 7 NOB HILL CO-OP December 14 SANTA FE CO-OP December 14 VALLEY CO-OP December 15 WESTSIDE CO-OP If you haven’t seen them yet, check out our fun new gift cards. Lovely to look at, they make giving the gift of great food and good health easy. You can put any amount on them, from $5 to $500 or more. Pop them in one of our locally made cards and voila, you have a GREAT GIFT that minimizes waste, gives delicious food and supports the local economy. WHAT MORE COULD YOU HEALTH Gifting GOOD ASK? GOOD GIFTING FOR GOOD HEALTH • Co-op Kyzer Pork Smoked Platter (based on availability) $11.49 per person - Applewood smoked ham legs and pork loin, Vermont cheddar cheese, spicy mustard, pickled red onions and dill dickles. Served with black pepper crostini HOLIDAY In a rush? Got lots going on? Let your favorite Co-op Deli help you put it all together! Our deli departments take pride in using the freshest all natural and organic ingredients available and will work hard to ensure a wonderful stress-free catered experience at a fair price. We want to ensure your satisfaction. • Place catering orders 48-hours in advance • A 50% deposit is required at time of order for orders over $100 • For any cancelled order(s), twenty-four-hour notice must be given to La Montanita Co-op, otherwise a 50% fee will be assessed. CHOOSE FROM: BREAKFAST • Granola Bar Granola and yogurt - $4.99 per person Seasonal fruit add - $2.99 per person ENTERTAINING... made EASY! • Co-op Bagel Platter - Assorted bagels, cream cheese, sliced tomatoes, thin sliced red onions and cucumbers - $4.99 per person • Fresh Baked Morning Breads, Assorted muffins, scones and sweet breads served with butter or sweet butter - $3.59 per person gluten free/vegan, add $.40 per person • Fresh Fruit Platter (in season) small (12”) $27.99 (serves 12); medium (16”) $45.99 (serves 20); large (18”) $57.99 (serves 25) CO-OP ENTREES (by the pound) • Green Chile or Red Chile Chicken Enchiladas - $8.99 • Veggie Enchiladas (cheese, veggie or veggie and cheese) - $8.99 • Carne Adovada - $8.99 • Meat Lasagna - $8.99 • Spinach and Cheese or Spinach and Artichoke Lasagna - $8.99 • Turkey Marinara and Spaghetti - $8.99 • Beef Marinara and Spaghetti - $8.99 CO-OP SPECIALTY SALADS: (by the pound) Beautifully arranged platter, made fresh by our chefs, with your selection of the following: • • • • Mediterranean Pasta - $9.99 • Bowtie Pesto Pasta - $8.99 Cole Slaw, assorted - $7.99 • Potato Salad, assorted - $7.99 Kale and Beet Salad - $9.99 • Chicken Salad - $11.99 Garden Tuna Salad - $12.49 • Mango Chicken Salad - $11.99 COCKTAIL, DINNER OR ANYTIME GATHERINGS: PARTY PLATTERS • Deli Meat & Cheese Platter - $8.99 per person includes: fresh sliced roast beef, oven roasted turkey, Black Forest ham and salami with sliced cheddar, provolone and Swiss cheeses, lettuce, tomato, red onions, pickles, pepperoncinis and olives • Mini Sandwiches - Turkey and provolone, ham and Swiss, roast beef and cheddar sliders. All sandwiches come with lettuce and tomato. Small (12”) $35.99 (serves 12); medium (16”) $58.99 (serves 20); large (18”) $69.99 (serves 25) • Tortilla Pin Wheels (three per person) - Tantalizing turkey, veggie deluxe, happenin’ ham and swiss. Small (12”) $44.99 (serves 12); medium (16”) $69.99 (serves 20); large (18”) $79.99 (serves 25) • Crudités - $5.49 per person - We use only the finest organic seasonal veggies. Selections may include: red and yellow bell peppers, broccoli florets, cauliflower, red radishes, celery, carrots, cucumbers and tomatoes. Served with choice of house-made ranch dressing, hummus, balsamic, or blue cheese dressing • Antipasto Platter - $7.99 per person - salami, ham and provolone cheese with marinated artichokes, olives, mushrooms, roasted red peppers, fresh bells and pepperoncinis. Served with crostini. AND FOR DESSERT! • Co-op Cookie Platter - $13.99 per dozen. Gluten free add $.40 per person • Brownie Platter - $2.99 per person. Gluten free add $.40 per person • Cupcake Platter - $2.89 per person. Gluten free add $.40 per person • House Made Fudge Platter - $9.99 per pound • Pudding Bowl - $2.99 per person (gluten free, sugar free and vegan, tapioca pudding, chocolate and fruit varieties are available). CALL YOUR FAVORITE CO-OP DELI TODAY FOR YOUR SPECIAL ORDER NOB HILL: TIM at 505-265-4631 email: email@example.com VALLEY: ROBIN at 505-242-8800 email: firstname.lastname@example.org SANTA FE: JEFF at 505-984-2852 email: email@example.com WESTSIDE: ROBERT at 505-503-2550 email: firstname.lastname@example.org CO-OP! call the LET THE CO-OP CATER YOUR NEXT PARTY co-op news THE INSIDE SCOOP You will soon receive your patronage refund in the mail; this year marks our 23rd patronage refund since 1990. We are excited that we are in a position to provide this refund to our members; this would not be possible without your continued support. When the Co-op does well, the co-op model provides us an avenue to return a portion of this gain to our membership. What a great model this is. Instead of paying taxes to the government, we can put this money into your hands and much of this refund money is spent supporting not only La Montanita but other local business as well. I’ve always wondered why more businesses don’t adopt this model, it is far superior to the traditional business as usual model; the effects of which we have all seen. My thanks to each and every one of you that supports La Montanita. Our staff works hard PAT R O N A G E R E F U N D every day to bring you the best value possible. Supporting and serving at the Co-op is winwin for all involved. I hope to see you at one or more of our holiday parties. If you have not seen our new Westside location, please come and enjoy this lovely new store at our party on December 15 from 1-4pm. Also, thanks in advance for participating in our annual holiday giving tree, that helps to make the holidays a bit better for hundreds of children in need in our communities. This is one of my favorite community projects. HAPPY HOLIDAYS TO ALL! Please let me know if I can ever be of service to you. My e-mail is email@example.com or phone me at 505-217-2020. -TERRY B. Co-op’s CLOSED on December 25 December 2013 7 december Calendar of Events Co-op Holiday Festivities See page 1 for details! 12/7 12/14 12/14 12/15 12/16 12/17 Nob Hill Twinkle lIght Parade, 5-7pm North Valley Holiday Party, 1-4pm Santa Fe Holiday Party, 1-4pm Westside Holiday party, 1-4pm GIVING TREE GIFT RETURN DEADLINE! BOD Meeting, Immanuel Church, 5:30pm 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. HERBS FOR HEALTHY DIGESTION F BY KHARA HINDI or many of us, the joys of the holiday season often go hand-in-hand with the pains of digestive discomfort. Eating heavy foods, overeating and poor food combinations can all lead to an unhappy tummy. Fortunately, a handful of helpful herbs can improve digestion and ease common digestive complaints. Bitter tasting herbs have been used throughout history to stimulate digestive secretions and promote digestive health. Unlike taking a digestive enzyme supplement, which simply replaces our enzymes, bitter herbs encourage our body to produce its own, and therefore strengthen overall digestive function. GENTIAN is one of the most popular bitter herbs in Western herbalism. Its compounds increase bile production in the liver and hydrochloric acid production in the stomach, making it an excellent aid for those with poor fat and protein digestion. DANDELION is another wellknown bitter herb that improves digestion by promoting healthy bile flow and stimulating salivary and gastric juice secretions. It can be taken before a meal to improve digestion or after a meal to help relieve gas, bloating and a feeling of fullness. It has a cooling and calming effect on the liver and can help strengthen overall hepatic function. ARTICHOKE LEAF also improves digestion by stimulating bile flow from the liver to improve the breakdown of fats and cholesterol. It encourages the absorption of the fat-soluble vitamins and promotes the elimination of toxins. Artichoke leaf extract has been used to relieve heartburn and indigestion, reduce cholesterol, aid hangover symptoms, and treat irritable bowel. Carminative herbs are those that relieve gas, bloating and intestinal cramping. They are particularly helpful taken after meals to help ease indigestion. GINGER improves digestion and absorption in the intestinal tract. It stimulates enzyme production, helping with the breakdown of carbohydrates, proteins and fats. Ginger can be used to relieve most symptoms of indigestion, including nausea, abdominal pain, gas and bloating. It also increases peristalsis to help move food through the intestinal tract. FENNEL calms an acidic stomach and relieves gas pain, cramping and bloating. It can reduce abdominal discomfort brought on by eating heavy foods or eating too much. Fennel is considered a digestive soother and is a great remedy for children and those with sensitive stomachs. It’s also very helpful for individuals who rely on antacids for intestinal relief. PEPPERMINT eases digestion by relaxing the lower sphincter muscles of the esophagus. It is strengthening and toning to the digestive tract and stimulates the healthy flow of digestive fluids in the stomach. After eating a heavy meal, it can be used to reduce gas, bloating and burping. It is also commonly used to help ease the symptoms of irritable bowel. Look for the above herbs as singles and in combination formulas in La Montanita Co-op’s own private label herbal extracts, which are made locally by Vitality Works in Albuquerque. FROM THE CO-OP DELI THE JOYS OF HOLIDAY No Muss, No Fuss: Just Great Holiday Food Made Easy by Our Expert Deli Chefs. Holiday Dinner Specials Let our prepared-food chefs create or complement a holiday meal just for you. We’re offering a special selection of entrees, side dishes and desserts. $59.99 Holiday Dinner Package (serves 4) $12.99 Holiday Dinner Plate Side Dishes Entrees A pound serves 2-4 Minimum order: 1 pound • All-Natural Sliced Turkey Breast • Green Chile Chicken Enchiladas $11.99/lb $8.99/lb A pound serves 4-6 Minimum order: 1 pound • Caramel Pecan Butternut Squash • Garlic Mashed Potatoes • Green Beans Amandine • Wild Rice with Piñon Nuts • Maple Yams and Cranberries • Herb Stuffing • Calabacitas Con Chile Verde • Cranberry Relish • Cornbread Dressing • Turkey Gravy FEASTS! $10.99/lb $7.99/lb $9.99/lb $8.99/lb $9.99/lb $6.99/lb $8.99/lb $7.99/lb $6.99/lb $6.99/Qt call your LOCAL CO-OP Deli fordetails,or to pre-order CO-OP Placing Orders: The deli can provide everything for your holiday meal. ONLY AT YOUR Desserts Pies and dessert breads serve 6-8 Minimum order: 1 • Maple Pecan Pie $13.99 • Pumpkin Pie $12.99 • Vegan Pumpkin Pie $12.99 • Cranberry Walnut Bread Loaf $9.99/$5.99 • Banana Nut Bread Loaf $9.99/$5.99 • Vegan Cranberry Walnut Loaf $9.99/$5.99 • Bread Pudding $7.99/lb To Place a Special Order: • Review the deli’s menu above or pick up an order form at the deli • Pre-orders will be accepted up to three days before the holiday (Sunday for Wednesday pick-up) • Select a pick-up day and time • Order in person or by phone at your local Co-op deli Let us make your holiday feast stress free! Planning the Meal Use the following estimates to determine the quantities of food you will need. Estimates are per adult. • • • • • • Entrée—1/2 to 3/4 lb cooked Potatoes—1/3 to 1/2 lb Vegetables—1/4 to 1/3 lb Stuffing—1/3 to 1/2 lb Gravy—4 to 6 oz Cranberry Relish—2 oz ORDER IN PERSON OR BY PHONE AT THESE CO-OP LOCATIONS co-op’s got your PIE! VALLEY 2400 Rio Grande NW, ABQ 242-8880 SANTA FE 913 West Alameda, Santa Fe 984-2852 NOB HILL 3500 Central SE, ABQ 265-4631 WESTSIDE 3601 Old Airport Ave, ABQ 503-2550 CO|OP LOCAL CO|OP at the shop FOOD. MUSIC. HAPPINESS Join us at all our Co-ops for holiday festivities, natural foods samplings, craft fairs, music, friends and fun. And don’t forget to take an ornament off our Make a Child Smile Holiday Giving Trees, up at all locations December 1, and make the season brighter for a child in need. NOB HILL CO-OP Saturday, Dec 7th • 5-7pm In conjunction with the Nob Hill Shop and Stroll Activities and Entertainment at the Co-op include: 5:00p • Temporary Tattoos Original Folk and Holiday Favorites 5:30p • The Loren Kahn Puppet Theater For children of all ages 6:00p • Dave Hoover Celtic Harp 6:30p • The Loren Kahn Puppet Theater For children of all ages SANTA FE Saturday Dec 14th • 1-4pm 1:00p • Dolce Divas Woodwind Quintet classics and holiday favorties 2:00p • Stu McAskie and Cathy McGill Jazz classics and holiday favorites. 3:00p • Natcha Mendez and Melanie Monsour Latin and holiday favorites. VALLEY CO-OP Saturday, Dec 14th • 1-4pm Annual Holiday Local Crafts and Gift Faire in the Valley Co-op Parking Lot 1:30p • Duo Arioso Harp and Flute Chamber music 2:30p • Tradicion Mariachi Mariachi Favorites WESTSIDE Sunday Dec 15th • 1-4pm 1:00p • Alpha Blue Original and Classic Folk, Holiday favorites 2:00p • Moasic Woodwinds Classic Sounds 3:00p • Los Trinos Nortañeo and Classic New Mexican Favorites Looking for the Perfect Gift? CO|OP Gift Cards, fill them out for any amount GIVE THE GIFT OF FOOD. Also, FAIR TRADE and locally crafted gifts. Over 1400 local products from which to choose. Ask your cashier! NEW TO THE CO|OP! www.beyondthepeel.com “We became committed to Fair Trade because we believe it is lifesaving. It assures a fair price and that makes the producer feel safe.” —PRAGOR qual Exchange is excited to announce a newpartnership with PRAGOR, a progressive group of small-scale avocado farmers in Michoacán Mexico. This region of Mexico is called “the avocado capital of the world.” However, powerful corporate interests have made it difficult for small-scale farmers to compete. In response, PRAGOR courageously organized and decided they would collectively control the entire process from growing to exporting. PRAGOR is composed of 20 producer members who each own an average of 10 acres of land, all 100% organic. Many of the members transitioned to organic 10 or more years ago, a revolutionary move at the time. On several of these farms the oldest Hass Avocado trees in the region reside, now 60 years old, and still producing avocados. E Pictured above: Members of PRAGOR cooperative wecome the Equal Exchange team to an avocado huerto in Tingambato, Mexico. Fill Your Freezer! or someone else’s! Give to a friend, neighbor or someone in need. 25 lb Bundle $9.95/lb Includes: Two (2) 7oz Tenderloins, Two (2) 12oz Rib Eye Steaks, Two (2) New York Strip Steaks, Two (2) 9 oz Top Sirloins, Two (2)1.5-2lb Rump Roasts, Two (2) 1 lb pkgs of Stew Meat, 15 - 1 lb pkgs of Ground Beef **All weights approx. Grass-fed beef harvested in the fall is prime, providing the best nutrition for the consumer and the best price for the rancher. Every fall, animals approaching their prime are harvested after eating nutritionally dense grass during the summer months. This is an ideal cycle, allowing ranchers to forego purchasing expensive hay to sustain the herd through the winter. Purchasing Sweet Grass Co-op grass-fed beef is truly supporting the local rancher and provides great value for the consumer. Grass-fed Beef Bundles are available for pre-order at La Montañita Co-op. Contact your Co-op’s Meat Manager for details and to place your order. LOCAL 100% GRASS-FED BEEF. An Eco-nomical Gift! Fall isn’t simply about produce harvest. It is also the best time of year to fill your freezer with Sweet Grass Co-op’s grass-fed beef. holiday feast NEW December 2013 10 To make salad, toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately. Cider Brined Roast Pork with Potatoes and Onions If you have time, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear. 1 1 8 3 1 cup packed light brown sugar cup kosher salt plus more bay leaves, divided tablespoons coriander seeds, divided teaspoon black peppercorns plus more freshly ground 1 quart unfiltered apple cider 1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine 6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered 4 medium red and/or yellow onions, halved, stem ends intact 5 tablespoons olive oil, divided Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool. Fossil Free Film Festival The best new films on climate change, and what you can do about it. seasonal Perfect Pear Salad Fe b r u a r y 5 - 6 Guild Cinema 3405 Central Ave. NE Contact Ken Bergeron for details 856-6386 FAVORITES 10 slices thick-cut bacon, cut into large dice 6 tablespoons extra-virgin olive oil 1/4 cup balsamic vinegar 1/4 teaspoon coarse sea salt 1/8 teaspoon black pepper 4 cups (loosely packed) baby spinach leaves 1 Anjou pear, peeled, cored, and cut lengthwise into 1/4-inch-thick slices 3/4 cup Asiago cheese, coarsely grated (about 5 ounces) 1/2 cup red bell pepper, cut into fine dice 2 tablespoons shallot, minced In a large skillet over medium high heat, sautĂŠ the bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel lined plate to drain. Set aside. In a medium bowl, whisk together the oil, vinegar, salt and pepper. In a large bowl, toss the spinach with half the dressing. Divide the spinach among 4 plates. Top with the pear slices. Sprinkle the bacon, cheese, red pepper and shallot over each plate. Drizzle with the remaining dressing and serve immediately. Red Cabbage and Warm Spinach Salad Balsamic vinaigrette 1 garlic clove, minced 1/8 teaspoon salt 1/2 teaspoon Dijon mustard 1/2 teaspoon honey 1 1/2 tablespoons balsamic vinegar 2 1/2 tablespoons extra-virgin olive oil For salad 1/4 cup pine nuts 2 oz sliced pancetta (Italian unsmoked cured bacon), chopped 1 lb red cabbage, cut into 1/4-inch-thick slices 1 5-oz bag baby spinach, any tough stems discarded For the vinaigrette, mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey and vinegar, then add oil in a stream, whisking until emulsified. S ave the Date! fresh, fair LOCAL... GREEN CLEAN TEAM CHEMICAL AND FRAGRANCE-FREE HOUSECLEANING 344-2697 GreenCleanTeam.net holiday feast 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1 cup packed light brown sugar 1/2 cup vegetable oil 1 15-ounce can pure pumpkin (not pie filling) 1 large egg 1 teaspoon pure vanilla extract Candied pecans 2 tablespoons packed light brown sugar Pinch of salt 1/2 tablespoon water 1/2 cup pecans Filling 6 ounces cream cheese, softened 3/4 stick (6 tablespoons) unsalted butter, softened Pinch of salt 1 1/2 cups confectioners' sugar 1 tablespoon bourbon (optional; substitute 1 teaspoon vanilla extract) Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper. Whisk together flour, baking powder, soda, salt and spices in a bowl. Whisk together sugar, oil, pumpkin, egg and vanilla in a separate large bowl until well combined, then stir in flour mixture. Drop 2 tablespoons of batter onto the lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over). Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool. Repeat until you have used all the batter. Leave oven on. For candied pecans, line a small sheet pan with parchment paper. Stir together sugar, salt and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans. Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes. Cool completely on pan on a rack. Coarsely chop candied pecans. While cookie-cakes are baking, beat cream cheese, butter and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour. Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes. Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling. December 2013 11 Place pork and brine in a 2-gallon re-sealable container. Seal bag and chill at least 8 hours. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour. Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside. Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8 to 10 minutes. Transfer pork to roasting pan and nestle in among vegetables. Tie remaining 6 bay leaves to the top of the pork with twine. Wrap bone tips with foil to prevent burning and roast. Turn vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60 to 75 minutes. Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops. Roasted Carrots with Citrus Vinaigrette 1 pound carrots, cut into 1-inch pieces 1 cup plus 2 tablespoons extra-virgin olive oil Salt and pepper 1/4 cup freshly squeezed orange juice 1/4 cup Champagne vinegar 2 tablespoons honey 1 tablespoon minced shallots Preheat the oven to 400°F. Line a baking sheet with foil. Arrange the carrots in a single layer on the foil. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste, and toss the carrots to fully coat with oil and seasoning. Bake until tender but not mushy, about 20 minutes. Meanwhile, make the dressing. In a large bowl, add the orange juice, Champagne vinegar, honey and a pinch of salt and whisk to combine. Add the remaining 1 cup of oil in a slow stream, whisking continuously. When the carrots are finished, throw them in a serving bowl, top with a little dressing, and stir to combine. Eat them hot or cold. Shirley Temple Legend has it that a bartender at Chasen's, the famous West Hollywood gathering place for entertainment luminaries, created the eponymous cocktail for "Little Curly Top," the star of Bright Eyes, Little Miss Marker and The Littlest Rebel. Necessarily nonalcoholic, the drink's appeal to children may lie in the brightly colored, candy-sweet maraschino cherry garnish. 2 tablespoons ginger syrup 1/2 cup fresh orange juice Seltzer Dash of pomegranate syrup Maraschino cherry, for garnish Fill a tall glass with ice. Add the ginger syrup and orange juice, and pour in enough seltzer to fill the glass. Add a dash of the pomegranate syrup, garnish with the cherry, and serve. Pumpkin Whoppie Pies This year, mix up your holiday sweets. Try traditional flavors in new and fun forms—like whoopie pies! Pies 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda CO-OP... BEST quality! CO-OP gift CARDS GIVE THE GIFT OF GOOD FOOD! WHAT MORE COULD YOU Check out our fun new gift cards, they make giving the gift of great food and good health easy. Support the LOCAL ECONOMY. ASK? sustainable holidays GIVE MORE USE LESS! REDEFINE the joys of giving! HAVE A VERY MERRY, LOW WASTE December 2013 12 HOLIDAY on colorful recycled card stock. Use glitter, stickers, stamps, crayons, old photos, collected quotes, collage clippings and lots of imagination! DO IT TOGETHER with friends and family! Make a party out of it with home cooked or baked goodies to share. Handmade, unique and personal gifts mean a lot. Have fun getting crafty, write a special note or letter. • OLDER KIDS: Write stories to friends and family to document happy shared memories and tell why you love them. Used/reuse: • Organize a jumble (stuff swap), a get-together where everyone can put their stuff in the middle of the room, and it’s all up for grabs. Arrange for Salvation Army to pick up the leftovers. • Try giving away a valued possession. It’s a good exercise in becoming more generous and less materialistic. • FUN FOR KIDS: Fill an old trunk or suitcase with fun clothing, hats and gaudy jewelry for your children to play dress-up. If You Must Buy: • Buy from locally owned businesses or artisans. • Give fair trade and fair made products. • Give gifts that replace disposable paper products such as cloth napkins, a dishcloth or pottery. • Give a give of learning (lessons for music, art, dance or a favorite sport, etc.); or for a favorite activity (art museum, the zoo, sporting event, movie, or Co-op). Give Them a "Good Wrap" • Use reusable gift bags. • Wrap gifts in the comics, kids’ drawings, or used posters. • Make reusable wraps using fabric remnants cut with pinking shears. Secure with raffia (biodegradable). • Save the fronts of holiday cards for reuse as gift tags. BY ROBIN SEYDEL mericans throw away an EXTRA ONE MILLION TONS of trash during the period from Thanksgiving to New Year’s Day, a total of 25 million tons of waste for the holiday season. This year let’s spread our love light, sharing food, celebrating with friends and family, and teaching our children the joys of generosity! Understanding that everything we purchase and give comes from our shared planetary resources and the trash doesn’t go away when the garbage is picked up is key. The giving spirit is a beautiful thing; so here are a few great alternatives to rampant consumerism. A good food gift Some Basic Tips: • Send out cards ahead of time to friends and family with a list of charities to donate to in your name. It’s a gift that always fits. • Give gifts that friends and family really want or need. Choose practical gifts you know they can use. Bake or cook a favorite food. • When you go shopping, take your own shopping bags. • Gift certificates that fulfill practical needs make great gifts. • Do away with wrapping and hide your gifts for the kids. Turn it into an early morning treasure hunt pancake breakfast. • Decide as a family to work fewer hours, spend less on gifts and have more time together. The Gift of Time: • Time is one of the most precious gifts we can give. Lend a hand to an older relative or friend or take them out to a concert, holiday event or for a walk, ride or hike. • Make and give "coupons" for special services that you will provide such as housecleaning, yard work, babysitting, car-washing, gardening, cooking, massage, teaching a skill, or the promise of some other treat. • VOLUNTEER! Include your family or friends! Volunteering educates, expands the mind, introduces children to compassion, and brings families closer. Keep your volunteer energy going all year. Art Projects • For children and adults: use recycled paper and have fun! Cut out fun shapes from old holiday cards, comics, magazines and make lovely collages • COOKS: Put together a booklet of favorite family recipes or your own favorite recipes and give the recipes with a dish you have made. Or create a menu of various culinary delights and have the gift recipient choose one of the options and cook it for them and eat it together. • PARENTS OF YOUNG CHILDREN: Make a recording or video of the children singing and/or reading stories for grandparents and other family that live far away. Involve the Kids • Involve the kids in giving gifts they make or decorate themselves. (There are lots of ideas at www.kidsdomain.com). • CHILDREN: Make promise cards with drawings or stamped/collaged images with the promise of help with meals, laundry, wash the car, cleaning out the closet or other offers of help. KEEP THE ZERO WASTE spirit YEAR ROUND! NM RECYCLING COALITION: RECYCLING HOLIDAY BY SARAH PIERPONT, DEPUTY DIRECTOR, NEW MEXICO RECYCLING COALITION mericans generated 250 million tons of trash in 2010 (US EPA), which translates to 4.43 pounds per person per day. If we isolate the holiday season, this daily average would be much higher, considering that Americans generate an additional five million tons of waste from Thanksgiving to New Year’s (California Dept of Resources Recycling and Recovery). Of that, four million tons come from shopping bags and wrapping paper. WASTE LA MONTANITA CO-OP GIFT CARDS! WHAT MORE COULD YOU Check out our fun new gift cards, they make giving the gift of great food and good health easy. Support the LOCAL ECONOMY. ASK? A Start your holiday season on a green foot by making a few small changes. Recycling isn’t just good for the environment, it creates jobs, too. Last year, the Institute of Scrap Recycling Industries, Inc., (ISRI) released a study indicating that purchasers, processers and brokers of old materials to be manufactured into new products in America provide 459,140 adults with good jobs in the United States. This generates $90.1 billion in economic activity. It’s easy to get the entire family involved, have fun and decrease the burden on your wallet. To help get you started, the New Mexico Recycling Coalition is providing New Mexicans with a simple list of steps the average resident can take to put the green back into the holidays; view the full list at www.recyclenewmexico.com/holidays. htm. Below is an excerpt from the full list of things you can do to help reduce waste during the holidays. • Re-Gifting: Did you know that, National Regifting day is December 18? Why not pass on something you have loved to someone that you love! Then, pave the way for others to do the same. You can donate outgrown toys, clothes and furniture to local thrift stores, or pass them on to friends and neighbors. • Compost or Mulch Your Tree: Approximately 35 million live Christmas trees are sold in North America every year (EPA). After the holidays, look for ways to recycle your tree instead of sending it to a landfill. Check with your community solid waste department and find out if they collect and mulch trees. Municipalities and the public might be able to use chippings from mulched trees for landscaping. • Get Creative with Gift Wrap: Wrap gifts in recycled or reused wrapping paper, paper bags, newspapers, funny papers, old calendars, magazines, mesh bags from produce, etc. • Have a Create-Your-Own-Decorations Party: Invite family and friends to create and use holiday decorations such as ornaments made from old greeting cards or cookie dough, garlands made from strung popcorn or cranberries, wreaths made from treasures from nature and flowers, and more. • Buy Rechargeable Batteries: About 40 percent of all battery sales occur during the holiday season. Buy rechargeable batteries to accompany your electronic gifts, and consider giving a battery charger as well. Rechargeable batteries are recyclable at most major stores that sell electronics. • Recycle Old and Defective Holiday Lights: Recycle old and broken holiday light strings at participating ACE Hardware stores or check with your local solid waste authority. • Lay the Foundation for a “Green” Holiday Meal: Use a cloth tablecloth, cloth napkins, reusable dishes, glasses and silverware. • Make Recycling Easy: Note the household items accepted for recycling in your community and place these items in a separate bin next to your trash. When hosting guests, place the recycling and trash next to each other in a prominent location. • Get Off the Mailing List: Overwhelmed with holiday catalogs received in the mail? Request to have your name/address removed from mailing lists by contacting the Direct Marketing Association. A token $1 fee removes your name/address for up to three years. YOUR PART By recycling, you play a critical role in supporting jobs, assisting in economic growth, conserving energy and natural resources, as well as ensuring a quality of life for future generations. For state offices wishing to receive technical assistance on starting or expanding their recycling program, contact Tim Gray in the New Mexico Environment Department: Solid Waste Bureau Recycling Outreach section at 505-827-0129 or firstname.lastname@example.org Go to the NM Recycling Directory to find out WHAT and WHERE to RECYCLE in your community: www.recyclenewmexico.com GO GREEN ! at your Get your locally grown GREEN VEGGIES CO-OP at any Co-op location. Fresh, fair, organic... easing holiday stress THE WONDERFUL WORLD OF HOMEMADE HEALTHY HOLIDAY FREEZER MEALS December 2013 13 FOOD: BALANCE DURING PA R T Y S E A S O N A AMYLEE UDELL re you often overwhelmed this time of year? Does feeding your family quality food seem even more challenging with a busier-than-ever schedule, holiday exhaustion and travel? Do you wish you could balance your kids out from the sugar-laden party scene? Are you getting take-out pizza one (or two) too many times a week? Do you want to minimize your family's sick days by ensuring healthier eating? BY What if there is a way to easily have high quality meals ready to go at any time? What if they were your family's favorite meals? What if this takes no additional money and a minimal investment of time that pays dividends far beyond that time investment? Sound too good to be true?! Sound like an infomercial? Well, it IS possible and it is simple. This month we're going to explore the Wonderful World of Freezer Meals. Freezer Meals offer many advantages beyond those posited in the questions above. Having meals pre-made in the freezer means: • food ready for unexpected lean times • food ready for sick friends or parents with new babies • food for extra busy days • significant money savings by buying what is on sale to make several meals with that ingredient • money and health savings by eliminating unplanned drivethru visits • less stress for the meal planning challenged and avoiding the five o'clock scramble • easier kitchen cleanup • energy savings in the summer by making meals that can be served cold (pasta/veggie/cold bean salads, hummus or bean dips to serve with veggies and cheese, tuna or chicken salad dishes) Also called once a month cooking, bulk cooking or batch cooking, the idea is not new. While many recipes you find may include canned cream of mushroom soup or jarred gravies, this is NOT what many people rely on when they create their freezer meals. So don't let that be a stumbling block. You needn't be discouraged by the idea of cooking for an ENTIRE month. Freezer meals are incredibly flexible and can work with any food restrictions or preferences. You can also do as few or as many as you like. I've never done a month's worth of meals. At it's extreme, you can cook in one weekend enough for an entire month. But if budget, freezer space, time or desire don't allow for that (and I wouldn't blame anyone for any of those reasons), you can do any one of the following: • prepare one or two weeks of meals • prepare multiples of the same exact meal • prepare a double batch of the meal you're making for dinner • just plan for leftovers, then freeze them • cook the ground meat or beans in huge batches so they are ready to grab and go for tacos, burritos, soups or rice bowls It can start quite simply and grow from there. Even just preparing the meat or beans eliminates or drastically cuts the daily cooking time. For those types of meals you may only need to grate cheese and chop veggies. My method is to occasionally double or triple a recipe, eating one batch for dinner and freezing the others. I also tend to choose dishes that can simply be placed in the crockpot or oven for no-hassle preparation on the day of eating. Since I tend to use my freezer meals on extra busy days or days that got unexpectedly off track, over time it's easy to accumulate a small stock from which to grab when needed. This is also a great approach for those with very limited freezer space. To benefit from the great time, energy and money savings, you DO need to invest a little time up front. You'll need to pick recipes, multiply them by the number of meals you need, get the right amount of ingredients and then prepare the meals. If that sounds intimidating or like the definition of drudgery, there is a way to make it a bit easier and much more fun and social. Erica Deerinwater hosts Freezer Meal Parties. She says she loves freezer meal cooking because it's a "Quick and easy way to simplify the daily grind of life. Cooking dinner no longer needs to be a complicated task that takes up your late afternoon moments. Just pop it in the oven/skillet/ crockpot and voila—dinner is DONE. I also love them for the social aspect during the prep. Being a stay at home mom, I enjoy getting together with other moms and prepping the meals while enjoying each other's company." Because she feels this is a great way for families to feed themselves well, she now helps others follow this model. Her workshops are for any size family, any budget and any food restrictions or preferences. Hosts open their homes to several guests, who tend to be moms. The hosting mom benefits by receiving some free food products to use for general cooking and other freezer meals. Deerinwater says she has many repeat guests who enjoy gathering with their friends and that they take home two weeks of meals all laid out for them without having to do any of the research, planning or recipe searching. In addition, these meals are designed to provide a main entree, making it very easy to just add a simple salad or vegetable to complete the meal. Guests also gain information on how meal planning and preparing freezer meals can help tame the dinnertime chaos and help reduce the family food budget while making an impact on their health. What a great way to make meal planning and preparation fun! You can contact Deerinwater about helping you with a freezer meal workshop at www.my wildtree.com/deerinwater. You could also try gathering your own group together or just do it yourself. Perhaps you'll dive right in and do a few weeks of meals or just do a few sets of leftovers to stash for unexpected needs. You can certainly adapt this fantastic time and money saving idea for your own needs. Try a few meals now and see how having them on hand might help you ease some holiday stress. High quality ready to go! meals CO-OP COMIX! Need a fun and educational stocking stuffer that the kids will enjoy? Check out the Co-op Comix comic book at all Co-op locations. The book is divided in half, English in one direction, and Spanish in the other. It tells the story of a modern day family discovering its cooperative roots. Along the way, they learn about the history of co-ops, the importance of fair trade and organic food, the dangers of GMOs, foodsheds and the benefits of working cooperatively. It offers a fun and engaging way to remember all the reasons you shop at the co-op. GET A FREE GIFT FOR THE KIDS! Pick up your FREE COPY of the Co-op Comix on stands at the Co-op today! This fun read makes a perfect stocking stuffer for kids, or for the young at heart. HOLIDAY ARTS AND C R A F T S FA I R DEC 14 FROM 1-4 VALLEY CO-OP Support Local Artists, Give Beautiful Gifts. For more information call 217- 2027 or 877-775-2667, OR e-mail: email@example.com agua es BETTER to GIVE BY vida December 2013 14 Public Comment Upheld State District Court Judge Raymond Ortiz agreed with community and environmental groups that the New Mexico Mining and Minerals Division (MMD) failed to provide meaningful public participation in the process to renew Rio Grande Resources’ Mount Taylor Mine standby mining permit. The ruling upholds the requirement in the Mining Act and other court cases that the public must be given a meaningful opportunity to participate in permitting decisions about hardrock mines in New Mexico. There will now be new hearings, at which the organizations will try again to get their experts and community voices heard. Energy Efficiency Building Codes Upheld The New Mexico Court of Appeals opposed the Martinez Administration’s effort to repeal the state’s energy efficiency building codes, which were passed as one way to help lower greenhouse gas emissions. The energy efficiency building codes (for new buildings) were adopted after a one-year public process that included input from a wide range of interests. The codes are projected to reduce energy use in New Mexico by approximately 20% and to save new home owners as much as $66 million over 10 years. The Court of Appeals agreed with the protestants that the Commission had violated a number of rules in repealing the codes. Rio Grande del Norte Conservation Area Created After nearly seven years of work by communities in northern New Mexico and environmental organizations, President Obama signed a bill (sponsored by Senators Udall and Heinrich and Representative Luján) designating the new conservation area, which protects more than 240,000 acres of Bureau of Land Management-managed lands in Taos and Rio Arriba Counties, with Ute Mountain, a 10,093-foot high volcanic cone, as the centerpiece. However, the Rio Grande del Norte is under threat from a major power transmission line proposed by Tri-State Generation and Transmission. CONTACT AMIGOS BRAVOS for more information or how you can support water wise efforts on any of the above at www.amigosbravos.org or firstname.lastname@example.org. than RECEIVE? L MICHAEL JENSEN, AMIGOS BRAVOS ast month, I listed a number of things we should be thankful for. This month, in the spirit of the season, I’m listing some of the biggest gifts of the past year. These were gifts given to polluters by our public servants. As David Brower once said, “Conservationists have to win again and again and again; the enemy only has to win once.” Many of the victories for polluters this year have come in the form of gifts: victories that came because public servants bent the rules, ignored the science or denied public input. as written. The Rule had barely gone into effect when dairy representatives began lobbying the Environment Department for changes. The WQCC did support an Environment Department proposal for a stakeholder advisory process—which is actually a requirement in the current Rule—on the changes to the rules prior to the March 2014 hearing, so communities and environmental organizations have an opportunity to make the case for regulations that protect fragile groundwater. GIFTING POLLUTERS? The Copper Mining Industry Allowed to Pollute Groundwater The New Mexico Water Quality Control Commission (WQCC), which oversees implementation of the New Mexico Water Quality Act, adopted copper mining groundwater regulations that, for the first time since the Water Quality Act was passed in 1978, explicitly allow water pollution. The ruling came despite nearly a year of stakeholder negotiations and could have led to better protections for groundwater. The new Copper Rule fulfills a goal long pursued by both Freeport McMoran—one of the largest copper mining companies in the world—and Phelps Dodge, which Freeport purchased several years ago. Minimal Impact Mining Becomes Less Minimal The New Mexico Mining Commission voted to change the New Mexico Mining Act rules regarding “minimal impact mining” to allow larger humate mines. “Minimal impact” is meant primarily for exploratory or small-scale operations and relaxes the comprehensive environmental review process that full-scale mining requires. The rule change allows humate mines (humate is an oxidized coal-like substance used primarily as a soil additive) to disturb twice as many acres as before. The change was made at the request of just one of the humate mining companies in the state, which claimed it couldn’t operate profitably under the current rules, even though other humate operators in the state have successful humate operations within the current limits, which are similar to those in other states. The ruling sets a bad precedent because other mining interests will likely seek to increase the scope of their “minimal impact” operations without effective environmental review and regulation. Dairy CAFOs Allowed to Rewrite Dairy Rule The New Mexico Water Quality Control Commission (WQCC) voted to accept both an industry petition to gut key provisions of the Dairy Rule that went into effect in January 2013 and a second petition that would rewrite the entire Rule. The WQCC ignored nearly five years of public and stakeholder meetings and two WQCC approvals that had produced a new Dairy Rule that substantially improved the protection of groundwater from dairy wastes. The current WQCC also ignored its own demand in 2012 that all the parties negotiating the new Rule, including the dairy industry, accept the Rule Gifting the Planet Oil and Gas Pit Rule Weakened The New Mexico Oil Conservation Commission issued a final order that adopted most of the oil and gas industry’s changes to the Pit Rule, which regulates storage of oil and gas drilling wastes. The Pit Rule was established in 2008, but has been under attack since. The new Rule allows toxic waste pits to be located closer to surface water sources, homes and schools, and allows “frack lakes.” These are extremely large waste pits filled with toxic drilling fluids. Environmental and community organizations believe the main intent of the industry in getting changes to the Pit Rule was to move these “frack lakes” into the Pit Rule. Under the Rule, they have no size limit and can remain for the entire drilling operation before they have to be closed down, which means as much as 15 years or more. In addition, the Oil Conservation Commission refused during a hearing to allow expert witnesses offered by environmental groups to testify on the threat to groundwater resources and the public health from changes to the Pit Rule. GOOD GIFTS FOR THE PLANET There were some good results this year, but they weren’t gifts, just the reward of years of hard work by community and environmental organizations. Mayor Revives Bosque Development PLAN I BY RICHARD BARRISH should have written this article for the October issue of the Co-op newsletter because it concerns events that invite a comparison to the night of the living dead. I am writing about something that is alive, but that should, by right, be dead, and about something that is pretty creepy because it speaks to a mayor's office that is unresponsive to what the citizens of this City plainly want. bosque natural The mayor's plan for the bosque between Central and I-40 is a solution in search of a problem, or a constituency. Instead of forcing something on Albuquerque residents that is plainly unwanted, Mayor Berry should refocus his efforts on good that can be done with the money. This includes: 1. Help Albuquerque residents enjoy nature in the bosque. The City could provide improved parking at entry points, along with signage and exhibits that makes the bosque a welcoming place and that lets people know that this is a place where they can enjoy nature. 3. Introduce children to the bosque. Fund field trips to the bosque and other programs that utilize the bosque as an educational natural sciences and sustainability resource, so that our young people will know about the bosque. 4. Improve the usability of the Paseo del Bosque trail for pedestrians, bicyclists and other users. One option could be to create a parallel path in congested areas like the area around Central, so that slower traffic is separated from faster traffic. 5. Maintain what we have. Many facilities and services we value are underfunded, including libraries and the Biopark, which includes the aquarium and the zoo. The $2.9 million that the Mayor has appropriated for the bosque would be better spent on maintaining existing facilities rather than creating new obligations that we cannot afford to adequately maintain. IF YOU WOULD LIKE PERIODIC UPDATES, OR TO GET INVOLVED, please send an email to richard.barish@ gmail.com On September 4, 2013, the City held a public meeting to take comments on the first phase of projects to implement the Rio Grande Vision, Mayor Berry's plan for development in the bosque. The $2.9 million first phase concerns the bosque between Central Ave. and the I-40 bridge. The plan presented on September 4 included park-like development within the bosque inside the levees. It provided for a wide trail, really more like a road, that would be as wide as ten feet. The "trail" would be manicured and surfaced, perhaps with noisy crusher fines. The plan calls for four viewing platforms, four pedestrian bridges, and more than 200 feet of boardwalk within this short stretch of bosque. The problem with this "trail" is twofold. First, we know from similar development in Rio Rancho and bird surveys by Hawks Aloft that such a trail will cause bird numbers to plummet. It will probably have adverse affects on other animals, too, particularly amphibians and reptiles. Second, such development will transform the experience of being in the bosque from that of being in nature to that of being in a developed urban park. At the September 4 meeting an astonishing 350 to 400 people showed up, a testament to the loyalty the bosque inspires. Almost every single comment opposed the plan. We hoped that the objectionable parts of the plan would die a well-deserved death. We were wrong. A second meeting had been scheduled for September 18. The mayor cancelled this meeting. According to the City's web site, the City was taking time "to analyze the comments received and look for ways to incorporate them..." The City recently again began appearing at neighborhood association meetings to discuss the plan. The plan they presented is the exact same plan they presented on September 4. Public comments were not incorporated into the plan at all. There are no changes! None! Astonishingly, the City now contends that it was not able to get feedback on the plan from the 350-400 people who attended the September 4 meeting and that it now needs to do public outreach. 2. Protect wildlife habitat in the bosque. In order to do this, we need to leave the area inside the levees mostly undeveloped to minimize habitat destruction, disturbance and fragmentation. We need to fund more restoration. HOLIDAY CO-OP PA RT I E S you there! see December 7 NOB HILL CO-OP December 14 SANTA FE CO-OP December 14 VALLEY CO-OP December 15 WESTSIDE CO-OP community forum Waste MEMBER TO MEMBER Keep More Nuclear ACTIONALERT! Here are some suggestions for Action: • Have a House Party: Help your friends, group or church to write a letter to Heinrich and Udall. It needn't be long or technically involved: December 2013 15 out of our S TAT E • Contact Heinrich and/or Udall by phone or email. Ask them to STOP the Pearce Amendment. • Talk to Heinrich and Udall and/or their staff about these issues when they visit your neighborhood or your group. SENATOR MARTIN HEINRICH 702 Hart Senate Office Bld., Washington, DC 20510, Senator@heinrich.senate.gov Albuquerque, 505-346-6601, or in Santa Fe 505-988-6647 SENATOR TOM UDALL 110 Hart Senate Office Bld., Washington, DC 20510, Senator@tomudall.senate.gov Albuquerque, 505-346-6791, or in Santa Fe 505-988-6511 FOR MORE INFORMATION OR A SAMPLE LETTER contact Citizens for Alternatives to Radioactive Dumping at email@example.com or call 505242-5511. I BY JANET GREENWALD A Victory! n response to over 1,000 comments, the New Mexico Environment Department (NMED) has rejected the Department of Energy's (DOE) proposed Class 2 Modification that would have struck down protective language in WIPP's operating permit. As it stands, WIPP's permit does not allow waste to be renamed and sent to WIPP for storage. This includes Hanford Nuclear Reservation tank waste and other high level radioactive waste. The NMED has accepted the request for a permit modification as a Class 3 Permit Modification which would make public hearings mandatory. This will cause a delay in the process; best guess is a year or more. If and when the DOE goes through with their modification request, those who oppose the proposed modification will be able to present technical as well as public testimony. Thanks and congratulations to all of you who worked on this; you have made persuasive public input possible on radioactive waste safety issues. A Call to Action: The Pearce Amendment Compromising Safety at WIPP The Pearce Amendment to the House Defense Authorization Bill, which gives DOE a blank check to bring any waste it pleases to WIPP, passed the House of Representatives in late spring 2013. This amendment was not discussed or debated; no hearings were held concerning it. This bill would override the safety provisions in WIPP's state permit concerning what waste can come to WIPP. The Senate version of the Defense Authorization Bill does not include an amendment that would compromise WIPP's safety. Soon the bill will go into conference. Senators Udall and Heinrich can stop the Pearce Amendment from being in the final Defense Authorization Bill. sacrifice zone nuke not a NUKE WASTE BY ANY OTHER NAME IS STILL JUST AS HOT ! Premium Compost • Our locally made Premium Compost is approved for use on Certified Organic Farms and Gardens. Topsoil Blend • Ready for planting in raised beds or flower pots! Mulch OFFCenter’s 12TH ANNIVERSARY CELEBRATION DECEMBER 6, 5-8PM JOIN IN THE FUN at OFFCenter’s Community Arts Center’s 12th anniversary celebration featuring gifts and artwork for sale by many of OFFCenter’s local artists and live music with Bonnie Bluhm and the Boomerangs! As always, expect a lively heartwarming night of fun. OFFCenter’s Monthly Artists' Network Meeting is open to all emerging and established artists! All artists are welcome to network, learn about marketing and sales opportunities and are invited to participate in developing OFFCenter's exhibitions and programming. Every second Tuesday of the month: 5-6pm at the OFFCenter Studio. Want to support OFFCenter Community Arts in a stronger way? You can now donate your old vehicle (running or not) to OFFCenter Community Arts. It's fast and easy. Just go to this link, fill out your vehicle information, and they'll pick up your vehicle, assess the scrap metal or resale value, send you the forms for your taxes and send OFFCenter a check! Or make a donation through PayPal at www.offcenterarts.org or go make art, sell art and enjoy creative community at OFFCenter Community Arts Project, 808 Park Ave. SW, Albuquerque, New Mexico 87102. • A variety of decorative and functional mulches. Foodwaste Recycling • Albuquerque’s only restaurant foodwaste recycling pick up service Greenwaste Recycling • Bring your Yardwaste to us and keep it out of the Dump! 9008 Bates Rd. SE Open Tues. through Sat. 8am to 4pm Please come down and see us • www.soilutions.net DRINKING the RIO GRANDE Dec. 3 Join the Agua es Vida Action Team for an evening of food and discussion with Gary Durrant, chief operator at the Santa Fe Buckman Diversion Plant, on Dec. 3 at the Albuquerque Center for Peace and Justice, 202 Harvard SE. In a community dialogue we will strategize on how we can make the river a safer drink for Albuquerque citizens. Dinner will be at 6pm (dinner is free, donations are welcome). Sponsored by Agua es Vida Action Team and Citizens for Alternatives to Radioactive Dumping. More info: firstname.lastname@example.org, 505 242 5511. MAKE I T SAFER? AN EVENING OF HOW CAN WE FOOD & DISCUSSION CLARIFYING MEDITATIVE WORK A FRESH LOOK For people from any meditation tradition or no tradition at all. We'll explore what meditative work is from a simple, direct meditative listening. Sitting and discussion. Sat, Dec,14, 2pm to 3:45pm, the Wat Center, 145 Madison NE, Albuquerque. $2 donation. Seven day retreat starts January 2 Reservations, info 281-0684 www.cuttsreviews.com/meditation/