HELPING THE GREATER COMMUNITY VOLUNTEERISM: THE CO-OP WAY events and intermittent Support Office assistance with special projects.
VOLUNTEERS
NEEDED
BY MONIQUE SALHAB ur La Montañita Co-op volunteers are a unique blend of community business owners, single parents and diverse families. Over the last several years, the Co-op volunteer base has grown exponentially! During the last few years, volunteers have interacted directly with JR who works in our Marketing Department; and as things continue to change and grow within the Co-op, the oversight and conservation of La Montañita’s Volunteer program was recently bestowed as my responsibility. During the last year, I have worked in the Membership Department with Robin Seydel. As many know, Robin retired in July after dedicating 33 years to La Montañita Co-op. Although the faces of the Membership Department are changing, one core component is not, the Volunteer program.
O
During the next couple of months, I will update our member-owners on the improvements and needs of the Volunteer program. If you already volunteer, THANK YOU! If you have been thinking of volunteering, well it’s time to come aboard! There has been a waitlist for about a year and after review, the waitlist will re-open Tuesday, August 1st. In addition, current volunteers may be contacted to update their Volunteer Agreement form if needed. The following is a rundown of some volunteer positions available: Special Needs Shopping, Special Needs Delivery, Newsletter delivery, Recycling, Co-op special
the impact and the reliance member-owners have on this particular subset of the Co-op Volunteer program, we ask individuals who are interested in volunteering be reliable and able to commit to volunteering on a weekly basis in either store location. Your ability to assist with shopping and or deliveries facilitates a person’s access to food.
Currently, there is a need for a Recycling volunteer For further information on volunteering either for for our Rio Grande location. Although the time of Recycling or Special Needs Shopping/Delivery at day is flexible, the volunteer must be dependable the Rio Grande location, stop by the store or call and able to commit regularly to retrieving recy505-242-8800 and ask for Eric; for information cling the same time each week. Wednesdays and regarding Special Needs Shopping/Delivery volunThursdays are the preferred days for the recycling teering at Nob Hill, stop by the store or call 505runs, as weekends are already covered by another 265-4631 and ask for either Tony or Becca Jay. volunteer. Recycling volunteers need a vehicle with plenty of space to transport recycling bins (pickup La Montañita Co-op’s volunteer protrucks are the best, but other spacious vehicles also would be feasible) and La Montañita Co-op’s gram is an important part of our mission must to be able to repeatedly lift heavy VOLUNTEER to help the greater community. As a volunteer, you represent the Co-op, its misrecycling bins. Recycling volunteers sion and its vision. Interested individuals receive one discount card per roundis an important part trip recycling trip. of our MISSION to must be current member-owners of La help the greater Montañita Co-op. You can sign up Both Nob Hill and Rio Grande Coocommunity. As a directly through the Membership op locations have an urgent need for volunteer, you Dept. by contacting Monique at 505Special Needs Shoppers and Special represent the Co-op, 217-2027 or via email at: its mission and its monique.salhab@lamontanita.coop Needs Delivery volunteers. These volVISION unteer positions are unique, because of the service they provide for memberowners who are unable to purchase needed groceries due to illness, temporary or permanent impairment, the aging and many more individuals unable to perform their own shopping. Special Needs deliveries are generally within the radius of the store locations, therefore, volunteers need not worry about driving far distances.
PROGRAM
Special Needs Shopping volunteers receive one discount card per hour and Special Needs Shopping Delivery volunteers receive one discount card per delivery. Nob Hill's Special Needs program takes place every Tuesday, while the Rio Grande Special Needs program occurs every Thursday. Because of
CO-OP NEWS
Nob Hill 7am – 10pm M – Su 3500 Central SE, ABQ, NM 87106 505-265-4631 Rio Grande 7am – 10pm M – Su 2400 Rio Grande NW, ABQ, NM 87104 505-242-8800 Gallup 8am – 8pm M – Su 105 E Coal, Gallup, NM 87301 505-863-5383 Santa Fe 7am – 10pm M – Su 913 West Alameda, Santa Fe, NM 87501 505-984-2852 Westside 7am – 10pm M – Su 3601 Old Airport Ave, ABQ, NM 87114 505-503-2550 GRABnGO 8am – 6pm M – F, 11am – 3pm Sa UNM Bookstore, 2301 Central SW, ABQ, NM 87131 505-277-9586 Cooperative Distribution Center 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2010 Support Office 9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107 505-217-2001 Support Staff: 217-2001 TOLL FREE: 877-775-2667 (COOP) • Co-op Retail Officer/William Prokopiak 984-2852 willpro@lamontanita.coop • Controller/John Heckes 217-2029 johnh@lamontanita.coop • Co-op Operations and Support Officer and Computers/Info Technology/Rob Dixon 217-2011 rob.dixon@lamontanita.coop • Human Resources/Sharret Rose 217-2023 hr@lamontanita.coop • Marketing Director/Lea Quale 217-2024 leaquale@lamontanita.coop • DC/James Esqueda 217-2010 jamese@lamontanita.coop
LETTER
La Montañita Cooperative A Community-Owned Natural Foods Grocery Store
August 2017 2
TO THE
EDITOR
THE BENEFITS OF
COCONUT OIL
I
am a sustainable whole foods educator, and learning about the nutritional and medicinal benefits of food is lifelong. I first learned about the medicinal and health benefits of coconut oil when I represented and promoted the raw coconut oil from a well-known company called Nutiva about 15 years ago. I learned that raw organic coconut oil is one of the most beneficial foods to eat! Coconut oil has been used as food and medicine since the dawn of history. In India, the coconut palm is known as a tree that supplies all that is needed to live! Coconut oil contains mostly medium-chain fatty acids that the body can metabolize efficiently and covert to energy quickly. Coconut oil is valuable to the immune system as it contains healthy antiviral, anti-fungal and antimicrobial saturated fatty acids, helping to naturally fight off viruses and bacteria overgrowth.
efits using and consuming coconut oil, coconut water, coconut butter and coconut milk that I won’t be able to list them all here. Be open and learn for yourself about the wonders of coconut. One book you could read is called The Coconut Oil Miracle by Bruce Fife, C.N., N.D. I make my raw cacao chocolate with an organic avocado and a tablespoon or two of organic coconut oil. Nourishing food and so delicious! SUSAN WATERS, SUSTAINABLE WHOLE FOOD EDUCATOR LA MONTAÑITA CO-OP MEMBER-OWNER If you’ve read an article which inspires you or fires you up, we welcome Letters to the Editor. Please know letters may be edited for grammar and length.
Coconut oil is a wonderful oil to cook with because it does not oxidize at higher temperatures. There are so many ben-
LA MONTAÑITA CO-OP
ELECTIONS We would like to cite an error which was made in the July 2017 printing regarding the upcoming November 2017 Co-op board elections: CANDIDATE PACKETS WILL BE AVAILABLE BEGINNING TUESDAY, AUGUST 1, 2017.
Store Team Leaders: • Mark Lane/Nob Hill 265-4631 markl@lamontanita.coop • James Esqueda/Westside 505-503-2550 jamese@lamontanita.coop • Lynn Frost/Interim Santa Fe 984-2852 lynnf@lamontanita.coop • Leaf Ashley/Gallup 575-863-5383 leaf.ashley@lamontanita.coop • Joe Phy/Rio Grande 505-242-8800 josephp@lamontanita.coop
As a cost saving initiative, packets will not be available at store locations, and will be
Co-op Board of Directors: email: TalkWithTheBoard@lamontanita.coop • Elise Wheeler, President • Chad Jones, Vice President • Allena Satpathi, Secretary • James Glover, Treasurer • Jerry Anaya, Director • Gina Dennis, Director • Greg Gould, Director • Marissa Joe, Director
Membership information is available at all six Co-op locations, or call 217-2027 or 877-775-2667 email: monique.salhab@lamontanita.coop website: www.lamontanita.coop Membership response to the newsletter is appreciated. Email the Managing Editor, monique.salhab@lamontanita.coop Copyright ©2017 La Montañita Food Co-op Reprints by prior permission. The Co-op Connection is printed on 100% recycled paper with 100% soy inks. It is recyclable.
CO-OP
YOU OWN IT
Please note that submitted Candidate Packets—and the responses to candidate questions—will be published exactly as written by the candidate. Additionally, should you decide to submit a completed packet, your Co-op membership must have been current as of July 1st, 2017. Finally, all information regarding the number of open board seats and the term lengths can be found on La Montañita’s website: http://lamontanita.coop/directors/documents under the “Jun.” tab in the “2017 Monthly Meetings” section (Board Seat Terms Proposal).
AGREEMENT REACHED
WITH THE WORKERS
UNION
Membership Costs: $15 for 1 year/ $200 Lifetime Membership + tax Co-op Connection Staff: • Managing Editor: Monique Salhab monique.salhab@lamontanita.coop 217-2027 • Advertising/Editorial Assistant: JR Riegel j.riegel@lamontanita.coop 217-2016 • Layout and Design: foxyrock inc • Cover/Centerfold: Co-op Marketing Dept. • Printing: Santa Fe New Mexican
available online only. If you are thinking of running for the Board of Directors, please go directly to La Montañita Co-op’s website at www.lamontanita.coop.
KEEPING ON TRACK AND MOVING FORWARD
COSO UPDATE
ROB DIXON, CO-OPERATIONS AND SUPPORT OFFICER fter 14 months of dedicated time and energy, we have come to an agreement with the United Food and Commercial Workers Union representing the line staff at our Rio Grande location. A tremendous effort on both sides went into getting this agreement in place. I am grateful for all the patience, understanding and hard work throughout the Co-op while the agreement was negotiated. I think it is safe to say we are all excited to put the last 14 months behind us and begin building our collaborative future together, and actively moving forward.
BY
A
I refer to our team members as the heart and soul of La Montañita, and I want to take a moment to brag about our team. We ended last fiscal year with a $390,000 loss. We ended the first quarter of this fiscal year with a loss of
$210,000. That’s almost half of what we lost last year in just the first quarter! Now with four weeks to go in our fiscal year, we are on track to end with a positive bottom line. This would not have happened without the dedication of our team members. We were even able to invest in our team by awarding our regularly scheduled merit-based raises. It has been a challenging year for all of us, but we have been successful because we have worked together. I am proud of what we have accomplished as a team! I want to thank you for taking the time to fill out this year's Member-Owner Survey. We are excited to hear from such a substantial number of the member-owners. It is like a Co-op report card, and we want to know what we are doing well and where we can improve. Your feedback is a crucial component in our planning efforts and the Co-op's success! The Human Resources audit has wrapped up, and I think you will be pleased overall. Of course, there are places to improve, but there were no big shocking results. There were even places where we were praised for being the progressive organization we are. For more details, check the Board of Directors section of the La Montañita website for the presentation given at the Board's July Business Meeting. While you are on our website be sure and check out the Board Meetings page. We would love to see you at a committee meeting and hear your voice in person. Our community empowers us! Thank you for helping shape the present moment and the future of La Montañita.
BACK TO SCHOOL
August 2017 3
T H E H E A LT H B E N E F I T S O F
SCHOOLING BY AMYLEE UDELL am looking at starting my 11th year of homeschooling, and I also now have one child in school. Reasons for homeschooling are quite varied and sometimes quite specific. My reasons for homeschooling are different from the next person's, but these years have shown me that there are some definite health benefits to homeschooling and our experience with having a kid in school have only confirmed my thoughts on this. This is not a criticism of schools and the wonderful families who make up school communities!
I
SLEEP! This one is huge and I immediately felt the impact of my kid getting less sleep! While I could never completely indulge her teen shift to sleeping later and staying up late, she was able to get many more hours of sleep when we homeschooled versus her current schedule. I admit she needs more sleep than other kids in order to manage well, so this might not be as much of an issue for others, but even when my kids were younger, I appreciated our flexibility in wake time. I was able to let them wake up naturally, often with the sun. Sometimes they needed to recover from a fun evening with friends. Sometimes I suspected a growth spurt. Whatever their needs were, we could accommodate them somewhat. NUTRITION. Having my kids home more means I have more influence in their daily food intake. I am also able to influence their education on food and nutrition, which is particularly nice if you don't always agree with standard nutrition advice. This helps solidify our family's food culture. Also, many kids are rushing to leave home, wolfing down a quick and hardly satisfying breakfast and then trying to make it on that through classes until lunch. Growling bellies are distracting! Homeschooled kids can have a more leisurely breakfast and then break for snacks if needed. How do I know all this? Because my school kid has to wake up early and spends only a few minutes ingesting the quickest breakfast I can manage for her. While we could get up earlier, I know that's not happening. Remember the first benefit I listed above? Sleep? That's getting first priority. Being home for most of the day also means that there's no grabbing pre-packaged snacks and convenience lunch foods, as well as avoiding school cafeteria meals. It also means easily avoiding any food allergens to which your kids might be sensitive. And finally, my homeschooled kids are active participants in the cooking and preparation of our food, as well as the clean-up process, both invaluable skills as kids learn to be independent adults.
HOME
THESE YEARS
HAVE SHOWN ME THAT THERE ARE SOME
DEFINITE HEALTH
BENEFITS
TO HOMESCHOOLING
DOWN TIME/PLAY TIME. Many kids today get almost NO unstructured play. They go from one structured activity or sport to another, never learning how to manage boredom or how to creatively play (with others or alone). Or if they do, it's very limited, either by space or time. Many kids also get a limited time outdoors in the sun. I know soccer practice is outdoors and so is recess. But again, that free play in the sunshine is harder to find as our kids move up in grade.
RIO GRANDE 2400 Rio Grande. Blvd. NW 505-242-8800
FAMILY TIME. I include time with any siblings in this, as well as time with extended family, especially older generations. Free play with siblings is important for each individual kid and for the whole family. Siblings need to make their own memories and secret worlds together! Time between generations should be treasured. When all the kids were homeschooled, we were able to see grandparents much more regularly. At one point we even had a weekly date set up, and we were able to see our out-of-state grandparents during the school year, taking as much time as needed to visit them. As we have had to say good-bye to the older members of our family, I am so grateful for all of those visits and memories. Finally, homeschooling allowed us to have down time together as a nuclear family. As the kids have gotten older, we have definitely gotten busier and I look back appreciatively on our relaxation time when we could read, craft, sing, color, create and more—all together. Is every homeschooling family well-rested, eating healthily, relaxing and playing together in blissful peace 24/7? Probably not. Homeschooling does provide families the opportunity to reduce some of today's common stressors, such as lack of down time, quality nutrition, and insufficient sleep. However you choose to school, be sure to enjoy your time together! AMYLEE UDELL blogs about homeschooling and enjoying your family at www.productivemama.com.
HOME REMEDY TIPS FOR HEALTHY KIDS
ease skin itchiness when some tea is poured into bathwater (the mint creates a cooling sensation on the skin).
CHAMOMILE. If you’ve got a child who can’t sleep, give him a small cup of chamomile tea (let it cool down first). The tea has a calming effect, and some experts say the herb also relieves an upset tummy and can ease the torment of teething. Chamomile in cream form may even treat skin irritations and itchiness. ALOE VERA. Slice open the thick leaves of an aloe Vera plant, and you’ll get a clear, gooey gel that’s been used for thousands of years to soothe cuts, sunburns, and skin infections. Direct from the plant, dab the gel onto your child’s skin so that it covers the entire boo-boo or rash. You can also find aloe gels and creams at the Co-op. PEPPERMINT. Like chamomile tea, a lukewarm cup of peppermint tea may help soothe a bellyache. Peppermint can also
HONEY. Research shows that when your child has a sore throat, a spoonful of honey before bed cuts down on nighttime coughing. The syrup coats the throat and eases soreness. Plus, the sweet taste actually increases salivation, which thins mucus and alleviates the urge to cough. NOTE: Don’t give honey to babies younger than a year old because it can cause infant botulism—a rare, lifethreatening illness. Another use for honey is to prevent irritation after a bee sting. If your child is stung by a bee, dab some honey on the stung area—it will keep the air out and prevent the area from getting too irritated.
Coors Blvd.
OATMEAL. When it comes to treating skin conditions such as rashes, hives, and eczema, oatmeal may be your best bet. Not only does it seal in moisture and relieve irritation, oatmeal also contains anti-inflammatory properties, which decrease swelling. Simply mix uncooked oats with water to make a paste, and place it on your toddler’s itchy skin. Or fill a cloth bag with half a cup of oatmeal and add bath water.
Alamed a Blvd.
COOP
A
WESTSIDE 3601 Old Airport Ave. NW 505-503-2550
Old A irport Ave.
REPRINTED WITH PERMISSION BY ROBIN SEYDEL ccording to the American Academy of Pediatrics, 20 to 40 percent of healthy children and 50 percent of kids with chronic illnesses have been treated with complementary and alternative therapies. While your child may not be up for a trip to the acupuncturist just yet, there are some safe and simple alternativemedicine remedies that are worth trying at home:
GINGER. If your child tends to get carsick, a cup of ginger tea before hitting the road may help prevent his nausea. Mix a quarter teaspoon of grated gingerroot in hot water and add some lemon juice and maple syrup—mix in some bubbly water and you have homemade ginger ale. Your tot’s not a fan of teatime? Offer him a cookie made with real ginger instead. It may not be as potent as ginger tea, but it may offer him some relief and a sweet distraction!
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 Montañita Co-op Supermarket to provide information on La Montañita 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 NEWS
August 2017 4
EMPOWERMENT THROUGH
MUSIC
The Rock and Rhythm Band program is based on the simple premise that everyone B A G C R E D I T D O N A T I O N O R G A N I Z A T I O N can play music. Unlike traditional music programs, Rock and Rhythm thrives on an atmosphere of inclusivity, bringing together students from diverse socio-economic backgrounds and combining varied learning popPORTIONS OF THIS ARTICLE REPRINTED AND EDITED WITH PERMISSION ulations that include gifted students, those with learning or physical disabilities and all hen Rob Janov began teaching music appreciation academic levels in between. Rock and classes in 1996, he discovered a whole population Rhythm is unique in that it begins with the of students who loved music but who were not needs of the student first, rather than trying choosing to take music electives in school because they couldn’t to fit each student into a standard music education mold. afford an instrument or lessons, were intimidated by standard The program’s methodology enables students to progress music programs or the thought of performing, because they weren’t quickly, which builds confidence and increases their interinterested in the music style offered, or due to developmental or est in music. Teamwork is emphasized, and students learn physical disabilities. Looking further, he found that nationwide, cooperation, tolerance and perseverance. Each student while 90% of schools were offering music electives, only 12% of has a voice, and bands choose the music they will play. students were actually taking them. Struck by this inequity, Rob Students are able to change instruments for each song, Janov set out to open the doors to music education so wide that any allowing them to explore their musical interests as well as student would feel comfortable taking a music class, even if they to develop greater skills and confidence. Most Rock and had never owned an instrument or taken a lesson before, or felt Rhythm students state that the band motivates them to intimidated by the academic culture that defines “musician.” attend school each day, and many say they would never take a music class without this program. Many students report that the program has changed their lives, and speak of the transformation that came with learning to overcome their fears and limitations.
ROCK AND RHYTHM FOUNDATION
W
The Rock and Rhythm Foundation is a charitable, 501(c)(3) organization that seeks to provide instruments and inspirational music opportunities to our youth and communities. The goals of the Foundation are: to provide accessible and innovative music instruction and performance opportunities to students of all ages, regardless of experience, ability or socioeconomic status; to help music teachers discover new ways to inspire students by incorporating novel methodologies into new
UPDATE: A SEASON OF FIRSTS
VETERAN FARMER PROJECT BY RONDA ZARAGOZA uly marked many firsts for the Veteran Farmer Project (VFP). We had our first death on the property of two baby rabbits eaten by coyotes. Since Beefy was a cadaver dog in the military he led us right to their bodies in the cornfield and lettuce patch. Now this was not a big deal for me since the little devils had eaten their way through the red lettuce patch, but the grandsons learned a life lesson... everything dies.
J
Another first this year: we have not had any veterans from the Albuquerque VA Hospital come to learn and work the farm. Due to the farm locations in the North Valley and in Corrales, the VA van which normally brought our veterans to work on the previous sites are now transporting them to the Warrior Farmer Project located in the South Valley, a closer location. Another first is that the grandsons are now fully responsible for the care of the chickens, which includes feeding,
watering, cleaning and of course harvesting the eggs. Due to the heat in June, the egg production was down to just under 60 eggs for the month. We would like to thank Embudo Valley Farms for their continued monthly donation of feed to our chickens; without it, they would have to rely soley on grazing at the farm. Since Mr. Roo’s tail feathers grew in, he has started to attack even Isaiha who used to hold him when he was a baby last year. Now when we go into the chicken coop to feed them, he gets boxed (putting one of the waxed produce boxes over him) until we are done so he doesn’t scratch or injure anyone. The boys are also responsible for watering the three apple trees we planted last year, keeping the compost bins watered and when all is done, having mud fights to keep cool. Another first, after seven years of working with the VFP, Robin Seydel has retired. I want to thank Robin for all of
CO-OP VENDOR SPOTLIGHT:
ARTEMESIA
HERBS CO-OP PROGRAM
DONATE YOUR
BAG CREDIT THIS MONTH YOUR BAG CREDIT DONATIONS WILL BE GIVEN TO:
ROCK AND RHYTHM FOUNDATION to help them continue to empower children through music.
BRING
YOUR OWN BAG
In June your bag credit donations of $2,603.21 were shared among the Central New Mexico Audubon Society, the Randall Davey Audubon Center and Sanctuary in Santa Fe and the New Mexico State Audubon Society.
ALL FORMULAS AND SAMPLES ARE 15% OFF IN AUGUST
Since its establishment in 1992, Artemisia Herbs has maintained a strong presence as a loyal provider of locally sourced, ethically wildcrafted and organically grown plant medicine within New Mexico. Owner Susan Feavearyear gained her knowledge of plants by studying with herbalists and healers all over the world, including time spent at Michael Moore’s Southwest School of Botanical Medicine. Feavearyear's experiences while traveling and studying with shamans, curanderas, aboriginal healers and herbal advocates worldwide continue to inspire her formulations and the quality she exudes throughout Artemisia Herbs. Deeply informed by the intelligence of the plants themselves, the crew of four at Artemisia Herbs carefully blends small batches by hand. Through minimal processing and this small batch approach they are able to maintain the energetic integrity from farm to medicine. They craft tinctures, salves, therapeutic oils, an entire bath and body care line and
or existing music programs; and to provide music opportunities and instruments for students of limited financial means. The Foundation seeks to provide access to the Rock and Rhythm Band program and music education by: 1) supporting the Jefferson Middle School Rock and Rhythm Bands; 2) conducting jam band workshops for upper elementary students through adults, including beginning and advanced levels; 3) providing workshops to train other teachers in the Rock and Rhythm methodology, so that they can incorporate the Rock and Rhythm philosophy into existing programs; 4) Creating the Rock and Rhythm Youth Orchestra, giving high school students the chance to continue their Rock and Rhythm experiences; and 5) providing instruments at no cost to students of limited economic means. For more information about the Rock and Rhythm Foundation, go to: www.rockandrhythmfoundation.org, email them: rockandrhythmfoundation@gmail.com, or call 505-715-5066.
her hard work in implementing the VFP, for all of the trainings we were able to attend during the winter and spring months and for her friendship. I know there are quite a few veterans who are still alive today because of her starting this project. This veteran included! Our first greenhouse is now fully erected thanks to help from Chris Chavez. We are now waiting for the property owner, Matt Tafoya, to inform us of what is needed to get the electricity to the greenhouse, since we have four interior flood lights we can use in the winter months. Once this is done we will get the skin laid out so we can have it installed by the end of August or the beginning of September. VOLUNTEERS NEEDED! Our future scheduled work days for the greenhousefarm work are August 19, 9am–12pm; August 26, 9am–12pm and September 9, 9am–12pm. If you are interested in volunteering, contact Ronda Zaragoza at vfpabq@yahoo.com or call 505-452-9397 or email Monique Salhab: monique.salhab@lamontanita.coop.
FAMILY OWNED
some culinary honeys, oils and vinegars. Their herbs are sourced primarily from backyard growers and wildcrafters, including a family-owned farm in Dixon, NM, where many commonly used herbs are grown. They collaborate with conscientious growers and wildcrafters such as Nepantla Farms, a botanical farm in the North Valley of Albuquerque specializing in high quality medicinal and culinary herbs using regenerative growing techniques. Along with being present for the operations of the business, Feavearyear has a private practice offering herbal consultations, transformational healing and spiritual counseling. While Susan has had opportunities to expand her business nationally, she has decided to stay smaller in order to preserve the integrity and sustainable practice of what they offer. Artemisia Herbs is founded on the principle that quality is more essential than quantity. They pride themselves on the history of a bioregional and sustainable herbal company that continues to inspire, support and benefit those it reaches. The company loves to hear from customers, so send an email or visit them at the Downtown Grower’s Market on Saturdays throughout the fall in Albuquerque, or at the Santa Fe Farmer’s Market yearround! Artemisia Herbs hopes you enjoy their herbal remedies and formulations as much as they do! artemisiaherbs@windstream.net
CO-OP NEWS
August 2017 5
LA MONTAÑITA CO-OP DISTRIBUTION CENTER
A FOOD HUB IN THE
LOCAL COMMUNITY BENJAMIN BARTLEY, LA MONTAÑITA CO-OP VALUE CHAIN SPECIALIST a Montañita Cooperative’s Distribution Center (DC) has long been nationally recognized as a model for how to strengthen and expand regional food systems. This recognition has taken many forms since the DC’s inception in 2006, including numerous USDA and academic case studies, as well as regular appeals for the sharing of “best practices” from local food stakeholders, policy-makers, and practitioners from across the country. BY
L
This larger community of food systems innovators will now be able to see and learn from La Montañita’s DC firsthand. Our Distribution Center will be featured as an anchor site visit for the 2018 National Good Food Network Conference, which is to be held in Albuquerque next spring. The conference largely focuses on the successful operation of “food hubs,” which are businesses that “actively manage the aggregation, distribution, and marketing of source-identified food products primarily from local and regional producers.” These distribution services are vital for local vendors who are looking to “satisfy wholesale, retail, and institutional demand,” thereby gaining access to new markets and growing their businesses. La Montañita’s DC was launched more than ten years ago to provide these very services to New Mexico farmers and ranchers (based on the annual 2003 member-owner survey that indicated an increasing customer demand for locally produced foods). In adherence to its cooperative values, La Montañita has also frequently (if informally) opened its doors to other food systems advocates who are trying to launch their own “food hubs” and grow the market for their local producers. The Wallace Center’s decision to host their National Good Food Network Conference in Albuquerque will provide a more structured means for sharing La Montañita’s expertise around “food hubs” to a wider audience. This conference typically draws more than 400 attendees, all of whom will have an opportunity to learn from the dynamic and creative regional food economy that La Montañita has helped to cultivate over the past four decades, and which the DC has helped to expand over the last decade. Ellie Bomstein, Program Associate at the Wallace Center, describes the DC as “a national model for scaling up good food.” She expressed the Wallace Center’s interest in “bringing the 2018 National Good Food Network Conference to Albuquerque to highlight the region’s unique food culture, and key players in it, including La Montañita.” Hosting the conference in Albuquerque will allow for the Co-op to “share their experiences both as a food hub... and [as] a value chain coordinator creating market connections at multiple levels. Our conference attendees will have a great deal to learn from [La Montañita] and their partners.” The benefits of such “food hubs” are numerous. For many regional food systems, there is an infrastructure gap in terms of aggregation and distribution. This gap is exacerbated by national trends, including a reduction of local retail stores, increasing production costs, and downward pressure on pricing from large agri-business. This is particularly true in New Mexico, where distances between farms and markets can be large. The DC addresses these gaps and issues for its local producers, and in turn is able to provide local foods for restaurants, retailers, and institutions who would otherwise not have access to New Mexico-grown products. These products are often fresher and more environmentally sustainable too, due to reduced travel time (as compared to agri-business grown foods that are distributed nationally or internationally). The DC also helps La Montañita achieve its End concerning the cultivation of “a thriving and sustainable local economy that benefits mem-
AUGUST CALENDAR OF
EVENTS
8/1 BOD POLICY DEVELOPMENT COMMITTEE Co-op Support Office, 901 Menual Blvd. NE at 5:30pm
O-OP E V E N T S
8/8 BOD MEMBER ENGAGEMENT MEETING Co-op Support Office, 901 Menual Blvd. NE at 5:30pm 8/14 NOMINATIONS AND ELECTIONS MEETING Co-op Support Office, 901 Menual Blvd. NE at 6pm 8/15 BOD BUSINESS MEETING Gallup Chamber of Commerce, 106 Route 66, Gallup at 5:45pm
CO-OPS: A SOLUTION-BASED SYSTEM
A cooperative is an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointlyowned and democratically-controlled enterprise.
bers and community.” By supporting local vendors and providing greater market access to New Mexico wholesale buyers, the DC realizes a local economic multiplier effect, keeping wealth in our community and economy.
The CO-OP’S DISTRIBUTION CENTER will be featured as an
ANCHOR
SITE
VISIT FOR THE
2018 National Good Food Network
CONFERENCE
La Montañita has a long history of partnership with the Wallace Center, including advocacy around and the provision of practical food safety trainings for small to mid-sized farmers. La Montañita’s memberowners expect the Co-op’s local food offerings to be grown safely, and to this end, the DC’s Value Chain Team have been working in collaboration with the Wallace Center to develop and provide food safety trainings for both La Montañita’s existing vendors, as well as other New Mexico farmers more broadly. Similar to the infrastructure gaps that La Montañita’s DC addresses, the rising food safety expectations of customers and buyers can act as a barrier to market access for smaller producers. By engaging with local farmers on good food safety practices, La Montañita is helping growers to meet those expectations and retain market access. In addition to collaborating with the Wallace Center, these efforts have been made in conjunction with other local partners including NMSU Extension and the New Mexico Farmers Marketing Association. La Montañita also works with the Wallace Center around the USDA’s Food LINC program, of which the Co-op is a partner and host site. Food LINC (Leveraging Investment for Network Coordination) brings together multiple USDA agencies and 18 pri-
vate foundations, which together fund 13 Value Chain Coordinators (VCCs). The DC is home to one of these VCCs, who works to leverage the Coop’s network and distribution capabilities to “connect supply and demand to support fair prices to farmers, fair wages and working conditions, encourage sustainable practices, and offer healthy food to all communities.” The Wallace Center coordinates a Community of Practice among these 13 VCCs, creating a space for peer-to-peer learning and support, and external technical expertise. All of these collaborations are examples of how La Montañita is impacting its own regional food system, as well as contributing to a wider Community of Practice. As member-owners of the Co-op, you have been integral in supporting these efforts, helping to lay the groundwork for events such as the 2018 National Good Food Network Conference. Stay tuned for more updates concerning the DC, Value Chain Coordination, and how the Coop is achieving its Ends through local food systems development. 1 www.wallacecenter.org/foodhubcollaboration/ 2 http://lamontanita.coop/directors/ 3 www.wallacecenter.org/food-linc/
BACK-TO-SCHOOL END OF SUMMER DAYS • HEALTHY FOODS KIDS LOVE TO EAT!
BACK-TOSCHOOL RULES! Check out these arty, fair-trade, environmentally friendly & healthy selections to make the end of summer just a little easier.
KITTENS IN SPACE! • Decomposition Notebooks made from 100% post-consumer waste, printed with soy ink, 7.5 x 9.75”
TOMATO, TOMATO:
pea nut but ter
& what ?
by Andrea Sisneros, La Montañita Co-op Marketing
LET’S FACE IT; we can all use a little
ARTIST SERIES SUN DAY CAP • great for those outdoor field trips to come. Super comfortable & ventilated. Main fabric is 100% cotton.
IT’S THE PECTIN! • It’s the reason why apples are so good for you and keep your immune system strong. Santa Cruz Organic apple sauce 6-pack. Throw one in your backpack, or two.
LA MONTAÑITA FOODSHED • APPROX. 300 MILES FROM AROUND ALBUQUERQUE
peanut better and some extra jelly in our lives. The simple sandwich aims to please no matter which way you slice it. In today’s age of nutritional innovation there are an infinite amount of ways to put a unique spin on the beloved classic. Perfect for any lunch box, there is a combination for every pb&j lover. Despite today’s versions and inspirations, the traditional creation did not start out as the same ooey gooey sandwich that many of us have come to know.
While peanut butter and jelly have been around for centuries, they did not appear together as a recipe until 1901. The traditional creation appeared for the first time in the Boston Cooking School Magazine of Culinary Science and Domestic Economics written by Julia Davis Chandler, and was a dainty finger sandwich eaten at tea parties. Whether you prefer dainty or messy, below are a few ideas that are sure to inspire your culinary creativity.
This one-of-a-kind delight can be both flavorful and nutritional, so these unique twists are worth a taste. Nut butters add protein and energy, while fresh fruit is a great source of vitamins. Your local La Montañita Co-op Food Market offers a wide variety of these ingredients and more, so stop in to see how we can help.
Put a unique spin on this beloved classic. Perfect for any lunch box, there’s a combination for every pb&j lover.
the heirloom! by Monique Salhab, La Montañita Co-op Membership
ORIGINATING FROM CENTRAL AND SOUTH AMERICA, the tomato is a staple of
beauty in salads, entrées, bruschetta and many more dishes to delight our tongues. Over the past several years, heirloom tomatoes have taken a front seat in many urban, rural and backyard farmers’ selections. Heirlooms are unique not only because of taste and variety, but also because of their genetics. Their natural genetic make up, includes an evolved resistance to pests and diseases and they are accompanied by stories of their origin as the seeds are passed through the hands of families and friends. Heirloom tomatoes and seeds go hand in hand; it is because of careful seed saving and practiced seed selection that many of us have been able to taste the true flavor of an heirloom tomato. There is no official count of how many varieties of heirloom tomatoes exist and that’s a wonderful thing! We have unbounded opportunities to taste a bounty of flavor and limitless attempts to grow a variety of heirloom tomatoes to match. Since heirloom tomatoes come in a wide variety of shapes, colors and sizes, let’s take a look at just a few.
BRANDYWINE may be the most widely
known heirloom tomato. The fruits may average 1.5–2lbs each! This variety can come in colors of red, orange, pink, yellow or reddish-black.
YELLOW PEAR is another popular heirloom. This pear-shaped tomato is sweet, generally produces within 75 days of planting and is about an inch in size. It is great for snacking just off the vine!
CHEROKEE PURPLE?
And how about the It has a rich, dark color and is great in salads or sandwiches.
SUPPORT OUR LOCAL FARMS Silver Leaf - ABQ, NM Growing Opportunities - Alcalde, NM Green Tractor Farm - Santa Fe, NM Monte Vista Organics - Española, NM Freshie’s of New Mexico - Lyden, NM North Valley Organics - ABQ, NM
If you’re really interested in heirloom tomatoes and want to experience the rich history of their existence, try your hand at seed saving! Seed saving has made a strong comeback recently, especially with the continued threats to worldwide food supplies and the patenting of seeds by companies such as Monsanto and Dow Chemical that continually make strides to control the food supply throughout the world. Here are some local city and state seed exchanges and libraries you can access if you wish to get started with seed saving: • Taos Seed Exchange: sweetlyseeds.com/taos-seed-exchange • ABQ-Bernco Seed Library: The library is housed at the Juan Tabo Branch. Contact them at juantabo@cabq.gov or 291-6260 • Check out Seed Broadcast: The mobile Seed Story Broadcasting Station at: seedbroadcast.blogspot.com • The Rocky Mountain Seed Alliance: www.rockymountainseeds.org • Don’t forget – friends and neighbors are also a great resource for seed swapping!
REMEMBER, PEANUT BUTTER IS NOT THE ONLY BUTTER.
RE-PLAY CHILDREN’S TABLEWARE • BPA free. Re-Play products are made out of recycled HDPE plastic – basically that means milk jugs! From snack stacks and no spill thermoses to divided flat plates and bowls so that you can pack up lunches safely and sustainably.
Butter can be made from virtually every type of nut so don’t get held up only on peanuts. From cashew butter to almond butter there is something that fits every palette. For those who find themselves to be slightly less nutty than the rest of us, or for those with allergies, give sunflower seed or soybean butter a try.
DON’T GET STUCK BETWEEN SLICES.
Go BULK for a wide selection of seeds, nuts, granola, dried fruit and special crunchy, munchy things like trail mixes.
Building your sandwich doesn’t need to revolve around sliced bread. Try it toasted as a Panini, or on a bagel. Give freshness a try by layering up your mixture on apple slices or celery, and for kids, have fun by making mini snack sandwiches on some whole-wheat crackers.
below is a short guide to seed saving
PEANUT BUTTER & JELLY ARE NOT MARRIED, SO MIX IT UP! ZIP IT UP • No more hunting for that pen. Lightweight cases to keep your stuff together. Made from 95% recycled material with 1% of profits given to environmental initiatives. • product availability varies by location
While the traditional pb&j can really hit the spot, don’t be afraid to throw in something new. Incorporate omega-3s by adding chia or flax seeds to the duo. Think about adding sliced fruit of your preference, or a layer of cream cheese, and for crunchiness, try adding pretzels, granola or even bacon for a sweet and salty kick.
Heirloom tomatoes and seeds go hand in hand
Grind up organic almonds in our bulk department for fresh almond butter!
save the date * Chile Roast * saturday * 09.09.17 WE’LL BE GRILLIN’ & ROASTIN’ • COME JOIN US AT THE CO-OP DISTRIBUTION CENTER FOR MUSIC, FOOD & PLENTY OF FUN. SEE HOW OUR CO|OP FOODHUB NETWORK IS GROWING OUR ACCESS TO HEALTHY FOOD!
Pick a tomato that is ripe and ready to eat. Cut the tomato right down the middle, and squeeze the juice, pulp, and seeds into a glass. Examine the tomato seed and you will notice there is a gel-like coating that surrounds each seed. This coating protects the seed while it is inside the fruit. The coating will need to be removed for storage. Don’t waste the used tomato, it can still be used in salsa or tomato sauces. To remove the coating you will need to ferment the seeds. Fill a glass containing the seeds with water and let it sit for two or three days.
A film of mold will form on top of the seeds and water mixture. This signifies the fermentation of the seeds is complete. Take a fork and scoop the mold off the top of the water. The good seeds will be at the bottom of the glass. The seeds that float are hollow seeds and should be skimmed out and discarded. Pour the remaining good seeds into a strainer and thoroughly rinse off with room temperature water.
They will need to be dried off, once the seed bathing is complete. Place the seeds onto one side of a dry cloth towel or paper plate. Gently pat the seeds with a towel to remove any excess water from the seeds. Once this is done, place the tomato seeds onto a plate and spread them out. Try not to have any seeds touching. Do not place the seeds out in the sun. A cool, dry place is best for drying, like a garage or closet. The tomato seeds should be dry within a day or two.
WHAT BETTER WAY TO KNOW WHAT YOU ARE EATING THAN TO EAT A TOMATO FROM SEEDS YOU HAVE SAVED? Once the seeds are completely dry, store them in an airtight glass container such as a mason jar. If you have more than one type of tomato seeds, make sure you properly label the seed type so there will be no confusion next spring. Store the container in a cool, dry place and you’ll be set for next year’s planting.
KEEP IT LIGHT
August 2017 8
KEEPING IT LIGHT
FLAVORFUL CURRIED TOFU Serves 4 / Prep and cook time: 20 minutes Here’s a great weeknight meal that’s just as easy to make for one as it is for a crowd. 3-4 T coconut oil 4 tsp curry powder 4 large scallions, diced 14 ounces extra firm tofu sliced into about 1/4 inch planks 2 cups coconut milk 2 cups broccoli, chopped 20 ounces canned pineapple chunks, drained In a large non-stick pan, sauté together the coconut oil, curry powder and scallions for two minutes. Add the tofu slices and cook on medium until the bottoms are golden brown, about 5 minutes. Flip the tofu over and add the coconut milk and broccoli. Cook for about 5 minutes. Remove the tofu to a serving dish and keep warm. Meanwhile, add the pineapple to the pan and continue cooking for 5 minutes until the liquids in the pan have reduced by about half. Serve, with the tofu, over rice. NUTRITION INFORMATION PER SERVING: CALORIES 523; CALORIES FROM FAT 379; TOTAL FAT 43G; SATURATED FAT 34G; SODIUM 19 MG; TOTAL CARBOHYDRATE 28G; DIETARY FIBER 4G; SUGARS 24G; PROTEIN 14G APPLE PICKLE SALAD Serves 4 as a side dish / Prep time: 15 minutes This a super simple salad that will disappear very quickly at your table. But just in case you have some left-overs, it also stores well for the next day. 10 large leaves of romaine lettuce, chopped into bitesized pieces
AND 2 large apples, cored and chopped About 20 bread and butter pickle slices, chopped Dressing: 2 T mayonnaise 3 tsp milk In a large mixing bowl, combine the lettuce, apples and pickles. In a small bowl, whisk together the dressing ingredients, and pour the dressing over the salad. It’s that quick. NUTRITION INFORMATION PER SERVING: CALORIES 158; CALORIES FROM FAT 53; TOTAL FAT 6G; SATURATED FAT 1G; SODIUM 226 MG; TOTAL CARBOHYDRATE 26G; DIETARY FIBER 5G; SUGARS 20G; PROTEIN 2G POTATO TOMATO SALAD Serves 4 as a side dish / Prep time: 15 minutes / Cooking time: 45 minutes This salad can be made ahead. Or it is easy to roast the potatoes right alongside while grilling a main dish and serve it warm as a side. 3 large golden potatoes, chopped into bite-sized pieces 1 T olive oil 1 large ripe tomato, chopped 2 T fresh tarragon, chopped 1 1/2 T Dijon mustard 1 T soy sauce 1 T maple syrup Pinch of salt Place the chopped potatoes in a roasting pan and drizzle with olive oil. Roast at 350ºF for about 45 minutes or until they are easily pierced with the tip of a knife. In a large mixing bowl, combine the rest of the ingredients with the potatoes and mix well. This salad can be served immediately or made a day ahead. NUTRITION INFORMATION PER SERVING: CALORIES 252; CALORIES FROM FAT 33; TOTAL FAT 4G; SATURATED FAT 1G; SODIUM 477 MG; TOTAL CARBOHYDRATE 49G; DIETARY FIBER 5G; SUGARS 8G; PROTEIN 6G
GETTIN’ GREEN
PESTO
PERFECTION
August 2017 9 2-3 T extra virgin olive oil* 3-6 T water (plus more as needed) To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
SEE THE PESTO ARTICLE ON PAGE 10! EASY PESTO Reprinted from Allrecipes.com Preparation time: 2 minutes; cooking time 10 minutes; ready in 12 minutes / Serves: 6 1/4 cup almonds 3 cloves garlic 1 1/2 cups fresh basil leaves 1/2 cup olive oil 1 pinch ground nutmeg Salt and pepper to taste Preheat oven to 450º F (230º C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted. In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed. NUTRITION INFORMATION PER SERVING: CALORIES: 199 CAL FAT: 21.1 G; CARBS: 2G; PROTEIN: 1.7 G; CHOLESTEROL: 0 MG; SODIUM: 389 MG EASY VEGAN PESTO Reprinted from the Minimalist Baker
Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached—a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.) Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity. Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more. NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1 TBSP (OF 16 TBSP) CALORIES: 39 FAT: 3.8 G SATURATED FAT: 0 G CARBOHYDRATES: 1.2 G SUGAR: 0 G SODIUM: 32 MG FIBER: 0 G PROTEIN: 0.8 G EASY LETTUCE PESTO RECIPE Reprinted from Suburbia-Unwrapped Preparation time: 10 minutes; total time 10 minutes Yields: 1-1 1/2 cups
The easiest vegan pesto in 5 minutes! Cheesy and flavorful despite being dairy-free, plus an option for lower oil/fat. It's the perfect plant-based spread for Italian dishes and more!
4 packed cups of lettuce (your choice of varieties, a mild flavor like bibb or Romaine works well) 1/3 cup fresh parsley 3 cloves garlic 1/2 cup Parmesan cheese 1/2 cup walnuts 1/2 tsp salt Olive oil to desired consistency (1/4 to 1/2 cup)
2 cups packed fresh basil (large stems removed) 3 T pine nuts or walnuts (try sunflower seeds!) 3 large cloves garlic, peeled 2 T lemon juice 3-4 T nutritional yeast 1/4 tsp sea salt, plus more to taste
Place lettuce, parsley, garlic, Parmesan cheese, walnuts and salt in a food processor. Add olive oil and pulse until the pesto reaches the desired consistency. Start with 1/4 cup olive oil and add more as needed. To serve, spread on bread or toss with pasta. Store in fridge for up to 2 weeks or freeze for later use.
Preparation time: 5 minutes; total time: 5 minutes Vegan, Gluten-Free / Serves: 1 cup
COMMUNITY FORUM
BY ARI LEVAUX REPRINTED WITH PERMISSION n Genoa, Italy, the birthplace of pesto, it goes without saying that the sauce is made with basil. Genoese basil, to be exact. Pesto is so big in Genoa that the airport had to loosen its rules, allowing travelers to bring more than 3-ounces of liquid in their carry-on baggage, providing that liquid was pesto. They screen it with the machine used for medicine and breast milk.
I
I did a "-basil" web search for "pesto" (A search that screens out any hits that mention "basil"), and found recipes for pesto made from parsley, cilantro, spinach, kale, asparagus, garlic scapes, chard, dill, onion tops, fennel greens, mizuna, beet greens, mint, turnip greens, arugula, collard greens, broccoli, watercress, radicchio, and even lettuce. In other words, you can essentially toss the whole darn garden salad into your blender, add olive oil, garlic, cheese and nuts, and presto, you've got pesto. You can do the same with many of the weeds you pull from your garden, the dandelion, plantain, purslane and lambs quarter, as well as the wild plants growing in your neighborhood, like nettles, wild mustard, ramps and miner's lettuce. And you can do the same thing with many of the items you would have put in the compost pile, like celery leaves, turnip greens, radish leaves and carrot tops. I even found a recipe for carrot peel pesto. Wait, what? The word "pesto" comes from the Italian pestare, which means "to crush, grind, pound." It's derived from Latin pisto, which means "I pound." In addition to being the root of "pesto," this etymology also gives us the word "pestle," which was, along with the mortar, the tool of choice for pesto making back in the day. So does that mean that we can really start referring to mashed
NEW
KICKSTARTER
PROJECT
STAY TUNED! More INFO on this PROJECT TO COME!
PESTARE
crush, grind, pound.
It was a batch of spinach pesto It’s derived from that solidified my thinking. I made it because I had too much spinach on my hands, and pesto has a way of making large piles of leaves which means I pound become very small. This batch, made with olive oil, Parmesan and cashews, was oddly satisfying, despite the fact that the flavor of spinach is so much subtler than that of basil. But spinach is about as high in chlorophyll as a leaf can get, and the resulting pesto, a dark, deep shade of green, was full of it. Since then, maxing out the chlorophyll density has been my goal when making pesto.
LATIN
PISTO
Basil is a wonderfully aromatic vessel for chlorophyll, and is probably still my favorite leaf from which to make pesto, but spinach is a close second. After that, I prefer the weeds, like lambs quarter, or wild plants like nettles, both of which have bold, chlorophyll-dense flavors. Mixing and matching your leaves adds complexity to the pesto, and is highly recommended. When basil is in season, I focus on that, and make enough to freeze for year-round use. While I typically add nuts, garlic and cheese to my fresh pesto, when I make it for storage I keep it very simple: just olive oil, basil and salt. I don't skimp on the olive oil, neither in quality nor quantity. The pesto should be fluid enough to set off an airport liquid detector, after all.
KICKSTARTER PROJECT STARTING JULY 17 BY JON STEINMAN—producer, writer and host of the Deconstructing Dinner television and web series and the internationally syndicated radio/podcast series of the same name. Mr. Steinman is “confident that this book will become an important tool to help food co-ops communicate to their members and communities why food co-ops are such a critical component of a healthy local food system and local economy.” To read more: www.deconstructingdinner.com. See his latest article featured in May/June 2017 issue of Cooperative Grocer: www.cooperativegrocer.coop/articles/kootenay-co-op-grows
IS IT E X A C T LY ?
F L A S H I N T H E PA N
carrot peels as "pesto?" Sure, if I can start calling mayonnaise an oil/egg "pesto." As with pesto, the first batches of mayo were made in a mortar and pestle too. And while I am a sucker for any implicit or The word PESTO explicit reference to mayo, I also comes from the Italian can't get behind a pesto that does not contain chlorophyll. which means to
WHAT
PESTO RULES
August 2017 10
So, add enough oil to create a smooth vortex in your food processor, and the basil gets pureed as quickly as possible. What you don't want to do is skimp on the oil, such that the pesto looks like a half-digested hairball the cat spat up. This basil will become dark in the freezer, if not black, and won't store well. I pack into half-pint mason jars, freeze, and let them thaw out slowly in the fridge before using. To convert this freezer-stable basil mixture into proper pesto, I make a paste of the missing ingredients, nuts, cheese and garlic, in the food processor. It makes sense to leave these out of the freezer, because they don't age well in the fridge, and their flavors are much more vivid when used fresh. As for nuts, pine nuts are the classic, Genoese choice, and you cannot go wrong with them. But the list of alternative nuts that are acceptable outside of Genoa is almost as long as the list of leaves. Walnuts, pistachios, hazelnuts, macadamia nuts, cashews, pecans and almonds, to name a few. I recently made a batch with Italian lemon almonds. It was so successful that I've been grating lemon zest to my pesto ever since. So consider this a call to action. Now is your chance to pestare while the leaves are green. That frozen chlorophyll will come in handy about six months from now.
WALDORF
EDUCATION
BY SUNNY MORROW
W
hen I describe what Waldorf education entails, most parents tell me they wished they had been sent to one when they were children. Waldorf schools surround children with nurturing and loving adults who are there to bring out each child’s unique characteristics in order that they may express the soulful urge they came into this world with. We seem to have forgotten the gravity of our existence here on Earth and what we came here to do. Waldorf education answers by allowing the exploration of our human potential. Waldorf education is a departure from the conventional mechanistic model of parts-thinking taught in most schools and instead is focused on educating a new generation of children in a holistic way. In Waldorf schools, every child learns music and the foundations of math and language from the start of first grade. The children are immersed in vivid color, imaginative play, hand-drawn chalkboard pictures, and ageappropriate stories. The story of Waldorf education goes back about one hundred years. The first Waldorf School was formed in 1919 when idealistic factory workers wanting a better life for their children approached Rudolf Steiner, an Austrian philosopher, teacher, and the founder of a philosophy called Anthroposophy (wisdom of man), about creating a method of education that would allow for the unfolding of our potential. The children are exposed to a teacher who has gone through intensive training. The teachers who seek out and earn Waldorf training are there because it is a calling. Some go through the program just to receive the spiritual training involved and do not go on to teach. We must impart a feeling within young children that the world is a beautiful and safe place to be and we must be imaginative, creative, and have a love of learning if we want the children to realize these things. The Waldorf philosophy believes that we each transcend and experience all the stages of consciousness that humanity has gone through throughout the course of human history. In Waldorf, we call this recapitulation. Therefore, a Waldorf curriculum aims to meet the child at each developmental stage starting from the magical to the technological. This plays out in the curriculum like this: first graders hear fairy tales, second graders hear legends, third graders learn farming life, the Old Testament and Native American stories, fourth graders learn Norse mythology, fifth graders learn about Ancient Greece, sixth graders learn about Roman times, and so on through human history. Waldorf education provides growth for you as an adult and parent, giving families a sense of community. Waldorf is a “we-based” mentality, not an “I-based” one. In order to bring about a Waldorf community, we come to the table offering our time, dedication, and skill set to co-create something better for our children. For more information contact Nissa Patterson at 505-259-2074, or nissapatterson@gmail.com.
COMMUNITY FORUM
August 2017 11 tional partners in New Mexico. Together, these two projects will forever protect critically important migratory bird habitat, farms on the urban fringe in Bernalillo County, and open spaces for leisure and recreation. These protected lands will provide countless benefits to the wildlife and people of New Mexico by sustaining the local food economy, wildlife corridors, traditional cultures, and outdoor opportunities for all New Mexicans.
RIO GRANDE AGRICULTURAL LAND TRUST
HARVEST DINNER HANES MOTSINGER e at the Rio Grande Agricultural Land Trust (RGALT) are celebrating 20 years of protecting New Mexico’s working farms and ranches, wildlife habitat, and open spaces by building organizational partnerships and fostering relationships with landowners across Central New Mexico. We are reflecting on the tremendous strides we have made towards achieving our vision for New Mexico’s Middle Rio Grande Valley: a landscape rich with vegetation and wildlife, water in the Rio and irrigation ditches, thriving farms, and resilient urban and rural communities. This journey would not have been possible without the loyal support of our community.
Celebrating TWO DECADES of
BY
W
We are preparing to celebrate our two decades of land protection in the Middle Rio Grande Valley at our 2017 Harvest Dinner fundraiser on September 17, 2017. At this year’s dinner, we will reflect on our
LAND
PROTECTION
IN THE MIDDLE RIO GRANDE VALLEY
achievements and look forward to the future by celebrating 1) a new $1 million grant from the 2017 North American Wetland Conservation Act (NAWCA) Migratory Bird Conservation Commission, which will support a new phase of the Rio Grande Corridor Conservation Program, and 2) our exciting new Bernalillo County Conservation Easement Program in collaboration with the Bernalillo County Open Space Division and the Trust for Public land. These two projects will build on our track record of working on collaborative, community-based land protection with more than 50 individual and organiza-
MID-SUMMER IN NEW MEXICO AUGUST ACTIVITIES EDITED
BY
MONIQUE SALHAB
C H A M A R I V E R D AY T R I P This 10 mile Rio Chama river rafting trip begins near the tranquil setting of the Christ in the Desert Monastery and ends at the head of Abiquiu Reservoir on a beautiful desert river, rolling among the rainbow cliffs. For more information email Tish at tisha@nmwild.org.
WE ARE THE SEEDS
Art + Culture + Fun: Happening at the Santa Fe Railyards Thursday, August 17 from 9am–5pm, Friday, August 18 from 9am–5pm and Saturday, August 19 from 9am–4pm. The 3-day event will feature juried high-quality contemporary and traditional indigenous art and a festive celebration that includes music, dance, fashion, literary, and culinary art. The event will host approximately 100 artists representing a diversity of cultures and regions, in the wonderful Santa Fe Railyard. Artists include textile weaver Leona Bia, jeweler Jake Livingston, sculptor Tony Lee, painter Rabbett Stickland, basket weaver Sally Black, and fashion designer Loren Aragon (see list below). In addition, SEEDS Santa Fe will highlight and honor indigenous women artists. Each of the featured artists will be sharing about their art by demonstrating their techniques in their booths. The Seeds Stage includes performances by vocalist Jennifer Kreisberg, blues band Smokestack Lightning, R&B performer Honey, DJ/MC/traditional singer Brian Frejo, classical pianist Zachariah Julian, and rock/blues band Son of Hweeldi. SEEDS Santa Fe will also feature a youth art workshop, a youth music workshop, and a poetry workshop for indigenous women. For additional information and a list of participating artists and musicians, go to http://www.wearetheseedsart.com.
GIRLS INC. ARTS AND CRAFT SHOW Known as the third largest market on the Santa Fe Plaza, this event takes place Saturday and Sunday, August 5–6, from 9am–5pm on both days. Visitors will find a wide range of work such as fiber art, jewelry, painting, pottery, sculpture, metal work, wood work, photography, specialty foods and much more. For additional information, go to https://girlsincofsantafe.org and click on the “Events’ tab.
2ND ANNUAL ZUNI SHOW
The Zuni Show: Art of the Zuni Pueblo is being sponsored by the Keshi Foundation. If you didn’t experience the inaugural Zuni Show in 2016, don’t worry because it has returned! On Saturday and Sunday, August 19–20, starting at 9am. The event will be held at the Scottish Rite Temple, 463 Paseo de Peralta in downtown Santa Fe. For additional information, go to www.thekeshifoundation.org and click on “The Zuni Show” tab. The Keshi Foundation provides pathways to benefit the People of the Zuni Pueblo through their arts and education.
DOWNTOWN ABQ SUMMERFEST Join the City of Albuquerque Saturday, August 6 from 5pm–10:30pm as Civic Plaza is packed with food, fun and music! Shop from a variety of local vendors in the artisan market and enjoy free kids' activities. Grab a bite to eat from one of many local food trucks or have a drink in the Microbrew Garden with a selection of local beer, wine
We invite you to join us at the Harvest Dinner and help us celebrate our achievements and kick off our next 20 years of conservation in the Middle Rio Grande Valley. At the event, guests will enjoy a meal of local fruits, vegetables, meats and spirits prepared by some of Albuquerque’s best chefs, live music, a silent and live auction, and the company of our diverse supporters. Early bird tickets are on sale now on our website at a cost of $125/ticket or two tickets for $225. Sponsorships are also available for interested individuals or organizations. If you have questions about the event or our work to protect the lands we all cherish, please contact Cecilia Rosacker at: ceciliam@rgalt.org or 505-270-4421.
and spirits. Rock out to music from local bands and national headliner Dennis Deyoung: the Music of Styx as he takes over Civic Plaza for a night of great music. The event is FREE.
WESTSIDE SUMMERFEST Come and do "The Twist" at the Westside Summerfest! This last Summerfest event happens on Monday, August 28, from 5pm–10:30pm on Cottonwood Dr. between Old Airport Rd. and Ellison Drive. Savor delicious food from food trucks, shop from local artisans and grab a drink from the Microbrew Garden featuring local beer, wine and spirits. Enjoy free kids' activities and entertainment from local bands at this FREE event. Get ready to dance and twist the summer away with a performance from the legendary artist Chubby Checker!
YOGA WITH A VIEW
At the Open Space Visitor Center located on 6500 Coors Blvd NE, Albuquerque. The first class is $5 and subsequent classes are $15. Class fees include a donation to the Open Space Alliance. Contact Kent Swanson at 505-897-8831 or kswanson@cabq.gov for additional information and/or with questions.
BOSQUE MOONLIGHT HIKE
This guided tour happens on August 22 from 6:30pm–8:30pm. Participants will travel to the Bosque wetlands to look for bats, hoot for owls and search for other nocturnal animals. Bring your flashlight as participants hike through the woods. The tour begins from the Tingley Café Train Station. Space is limited so pre-register early! Questions? Call 505-848-7180.